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Zesty Quinoa with Broccoli and Cashews

 Quinoa is a high protein, gluten-free ancient grain that cooks much like rice and has a texture similar to couscous.  Combined with lemon, onions, wine, cashews and sun-dried tomatoes, you’ll enjoy a carnival of flavors and textures.  For a delicious vegan entree, add some baked tofu chunks.

 Ingredients:

1 tablespoon extra virgin olive oil

1/2 medium onion, finely chopped

2 cloves garlic, finely chopped

1/2 cup oil-packed sun-dried tomatoes, chopped

1/2 cup vegetable broth

1/2 cup dry white wine, water or more vegetable broth

2 tablespoons lemon juice

1/2 cup uncooked quinoa, rinsed

Salt to taste

1 cup small broccoli florets

Pepper to taste

1/2 cup roasted cashew pieces

2 green onions, thinly sliced

 Directions:

Heat oil over medium heat in a medium pot.  Add onions and garlic and cook for 3 minutes.  Add tomatoes, broth, wine and lemon juice and bring to a boil.  Stir in quinoa and salt.  Reduce heat and simmer, covered, for 15 minutes.

 Arrange broccoli on top of quinoa, cover and simmer for an additional 5 to 6 minutes.  Remove from heat and toss gently to combine.  Season with salt and pepper, transfer to plates and serve garnished with cashews and green onions.  Serves 4.

Apple Walnut Pancakes

 With apples and walnuts folded into the batter, these pancakes make breakfast or brunch a real treat.  This recipe works well with all whole wheat flour or gluten free flours as well.  Serve with butter and warm Farm to Kitchen Foods Blackberry Syrup, honey or maple syrup.

 Ingredients:

3 tablespoons butter, more for cooking pancakes

1 large apple, cored and cut into 1/4 inch cubes

1/2 cup coarsely chopped walnuts

1 cup whole wheat flour

1 cup all purpose flour

2 tablespoons packed brown sugar

4 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 1/2 cups low fat milk or soy milk

2 large eggs

 Directions:

In a small skillet, melt butter over medium heat and saute apple until softened, about 5 minutes.  Add walnuts and cook for another 2 minutes.  Remove from heat and set aside.

 Whisk flour, brown sugar, baking powder, cinnamon, nutmeg and salt together in a large bowl.  Make a well in the center of the dry ingredients.  Whisk in milk and eggs until smooth.  Stir in apple-walnut mixture.

Heat a large nonstick griddle or skillet over medium-high heat for 1 minute.  Brush griddle lightly with butter.  For each pancake, drop 1/4 cup of batter onto griddle, spacing pancakes apart.  Cook until golden on bottom and bubbles start to form on surface, about 3 minutes.  Turn pancakes over.  Cook until golden on bottom, about 2 minutes longer.  Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.  Makes about 12 pancakes.

Baked Tempeh or Tofu with Mustard-Honey Marinade

 Both tempeh and tofu work well in this recipe.  The marinade can also serve as a sauce to accompany rice or noodles.

 Ingredients:

2-8 or 10 ounce packages tempeh or 1-1 pound package firm tofu

3 tablespoons honey

1 tablespoon sorghum

1 tablespoon peanut oil

1 teaspoon soy sauce

3 1/2 tablespoons mustard

2 teaspoons curry powder

Salt and freshly milled pepper

 Directions:

If using tempeh, cut it into 1/2-inch slabs and steam for 10 minutes.  If using tofu, cut it into cubes or slabs and set on paper towels to drain while you mix the remaining ingredients for the marinade in a bowl.  Place the tempeh or tofu in a pie plate and brush the marinade over it.  Let stand for at least 20 minutes or as long as overnight.  Preheat the oven to 400 degrees.  Bake until sizzling and hot, about 20 minutes, basting midway through the cooking.  Serve with any extra marinade on the side.

Mushroom and Asparagus Egg Strata

 This savory egg dish easily adapts to other vegetables or cheeses, like blanched broccollini and sharp cheddar or artichoke hearts with Parmesan. 

 Ingredients:

1 tablespoon extra virgin olive oil

1 1/2 cups chopped yellow onion

1/4 teaspoon dried thyme

3 cloves garlic, finely chopped

8 ounces crimini mushrooms, thinly sliced

1/2 pound asparagus, trimmed and cut into 1-inch lengths

1 teaspoon salt

8 eggs

1 cup milk or soymilk

2 tablespoons Dijon mustard

3 tablespoons chopped parsley

Black pepper to taste

5 cups (1-inch) cubes sourdough bread

4 ounces herb or plain goat cheese, crumbled

Directions:

Heat oil in a large skillet over medium heat.  Add onions and thyme and cook until softened, about 4 minutes.  Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer.  Set aside.  Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl.  Set aside.

Spread half of the bread over the bottom of a lightly greased 9 x 13 inch baking dish.  Top with half of the mushroom mixture and a third of the goat cheese.  Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top.  Cover strata and chill overnight.

Preheat oven to 375 degrees.  Remove strata from refrigerator and bring to room temperature while the oven heats.  Sprinkle remaining two-thirds goat cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes.  Let rest 10 minutes before serving.  Serves 8.

Split Pea Soup with Fresh Peas and Potatoes

 This soup is nutrient dense and almost a complete meal.  Serve with warm cornbread or a slice of Bakehouse bread.

 Ingredients:

2 teaspoons extra virgin olive oil

1 onion, chopped

1 stalk celery, chopped

1 carrot, chopped

2 Klamath potatoes, cubed

1 teaspoon cumin

Black pepper, 1-2 turns of grinder

1 cup green split peas

4 cups water or vegetable stock

1 large bay leaf

1/2 cup shelled English peas

1 teaspoon sea salt

1 tablespoon fresh dill or 1 teaspoon dried

Directions:

Heat oil in a soup pot.  Add onions and saute until they begin to soften.  Add celery, carrot, potatoes, cumin and pepper.  Saute 5-7 more minutes.  Add split peas, water or stock and bay leaf.  Bring soup to a boil, lower heat, and simmer for 1 1/2 hours.  Add fresh peas, salt and fresh dill; stir.  Continue cooking a few minutes until peas are tender.  Soup is ready to serve.  Makes 4 servings.

Pasta with Walnuts and Roasted Cauliflower

 This is a great recipe to be used as a side dish or as a main dish.  Serve with a side salad or sauteed greens.

 Ingredients:

10 ounces pasta

Florets from 1/2 head cauliflower (about 4 cups)

2 tablespoons extra virgin olive oil

5 cloves garlic, sliced

1/2 teaspoon fine sea salt, plus more to taste

1/3 cup toasted walnuts, chopped

1/3 cup grated Parmesan cheese

Freshly ground black pepper

Directions:

Heat oven to 425 degrees.  Bring a large pot of lightly salted water to a boil and cook pasta until tender, about 10 minutes for dried or 3 minutes for fresh.

 Meanwhile, break any large florets into smaller pieces and place florets on a baking sheet.  Drizzle with 1 tablespoon of the oil, sprinkle with garlic and 1/2 teaspoon salt and toss.  Roast, stirring occasionally, until florets and garlic are lightly browned, about 15 minutes.

 Drain pasta, reserving 1/2 cup of cooking water.  Toss pasta with roasted cauliflower and garlic, walnuts and remaining 1 tablespoon oil.  Stir in Parmesan, if desired, and a little of the reserved cooking water.  Serve sprinkled with black pepper.  Serves 2-3 as a main course, 4-6 as a side dish.

Glazed Carrots with Bacon and Pecans

 Try substituting turkey bacon for a healthier version of this rich caramel flavored dish.

 Ingredients:

3 ounces (about 3 slices) bacon, cut into 1/2 inch pieces

1/3 cup chopped pecans

1 pound carrots (about 6 medium), peeled and sliced 1/4 inch thick on the bias

1/2 teaspoon salt

3 tablespoons brown sugar

1/2 cup chicken broth

1/2 teaspoon minced fresh thyme leaves

1 tablespoon unsalted butter, cut into 4 pieces

2 teaspoons juice from 1 lemon

Ground black pepper

Directions:

Cook the bacon in a 12 inch nonstick skillet over medium high heat until crisp.  Transfer the cooked bacon to a plate lined with paper towels to drain.

 Remove all but 1 tablespoon bacon drippings from the pan.  Add the pecans and cook until fragrant and slightly browned, about 3 minutes.  Transfer the pecans to the plate with the bacon.

 Add the carrots, salt, 1 tablespoon of the brown sugar, broth, and thyme to the skillet.  Bring to a boil, covered, over medium high heat.  Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes.  Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.

 Add the butter and the remaining 2 tablespoons brown sugar to the skillet.  Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender, about 3 minutes.  Off the heat, add the lemon juice and toss to coat.  Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish, and adding the bacon and pecans.  Season to taste with pepper and serve immediately.  Serves 4.

Chicken Tetrazzini

 This beloved casserole is made healthier by omitting some of the butter and cheese and using whole wheat pasta, too.  The results are delicious!

 Ingredients:

Oil for coating casserole dish

Salt and pepper to taste

1/2 pound whole wheat pasta or soba noodles

1/2 tablespoon butter

1/2 onion, finely chopped

8 ounces mushrooms, sliced

1 cup shelled English peas

1 tablespoon olive oil

2 1/2 tablespoons flour

1 cup chicken broth

1/4 cup milk or soymilk

1/8 teaspoon ground nutmeg

2 cups chopped cooked boneless, skinless chicken breast

6 tablespoons grated Parmesan cheese, divided

1/4 cup finely chopped chives, divided

Directions:

Preheat oven to 375 degrees.  Lightly coat a 2 quart casserole dish with oil; set aside.

 Bring a large pot of salted water to a boil.  Add pasta and cook until al dente; drain well and transfer to a large bowl.

 Meanwhile, heat butter in a large skillet over medium high heat.  Add onions, mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes.  Stir in peas and cook 2 minutes more.  Transfer to bowl with pasta and set aside.

 Heat olive oil in a small saucepan over medium heat.  Whisk in flour until smooth then slowly whisk in broth and cook, stirring constantly, until thickened.  Stir in milk, nutmeg, salt and pepper and cook 1 minute more.  Add milk mixture to bowl with pasta and mushroom mixture along with chicken, 1/4 cup of the cheese and 2 tablespoons of the chives and toss gently to combine.  Transfer to prepared dish, sprinkle with remaining 2 tablespoons cheese and 2 tablespoons chives and bake until hot throughout and golden brown on top, about 30 minutes.  Serves 6.

Stir-Fried Broccoli with Orange Sauce

A tasty slightly thickened orange sauce provides bold flavor to this quickly stir-fried broccoli.  The ginger perfectly blends with the orange sauce and the broccoli to make a great side dish.

 Ingredients:

Orange Sauce:

1 small orange, zested to yield 1 1/2 teaspoons zest, juiced to yield 3 tablespoons juice

1/4 teaspoon succanat or honey

1 1/2 tablespoons chicken broth

2 teaspoons soy sauce

Salt

1/2 teaspoon organic cornstarch or kudzu

Broccoli and Remaining Ingredients:

1 1/2 pounds broccoli

Salt

2 tablespoons vegetable oil, plus 1/2 teaspoon

1 small chippolini onion, peeled and sliced

1 medium clove garlic, minced

1 teaspoon minced fresh ginger

Directions:

For the sauce:  Mix all ingredients in small bowl; set aside.

Rinse broccoli and separate stalks from florets at points where floret stems meet stalk.  Peel stalks by trimming away one-eighth inch of outer peel.  Cut in half lengthwise and then into bite-size pieces.  Separate florets into smaller sections and, if desired, peel stems.

Bring 1 inch water to boil in 11 or 12 inch saute pan.  Season with 1/2 teaspoon salt or to taste.  Add broccoli stalks, then place florets over stalks, making sure florets don’t sit in water.  Cover and simmer 3 to 4 minutes.  Drain and set aside.

Reheat pan over high heat.  When pan is very hot, add 2 tablespoons oil; turn pan so bottom is evenly coated.  When oil starts to smoke, add onions and stir-fry until fully cooked, about 3-5 minutes.  Add the broccoli and stir-fry until fully cooked and heated through, about 1 1/2 minutes.  Push broccoli and onions to sides to make a center well.  Add garlic and ginger, then drizzle remaining oil over these ingredients.  Stir to combine; add sauce and stir until it completely coats broccoli and thickens slightly.  Serve hot.  Serves 4.

Caramelized Brussels Sprouts

 The bacon can be substituted with turkey bacon or pancetta.

 Ingredients:

Coarse salt and freshly ground pepper

2 pounds Brussels sprouts, trimmed and halved

5 ounces bacon, turkey bacon or pancetta, cut into 1/4 inch pieces (about 1 cup)

1 tablespoon extra virgin olive oil

Directions:

Bring a large pot of salted water to a boil.  Prepare an ice-water bath.  Cook Brussels sprouts until just tender, about 10 minutes.  Transfer to ice-water bath, and let stand until cool.  Transfer to paper towels to drain.

Cook bacon in a large skillet over medium-low heat, stirring occasionally, until fat is released and bacon is crisp, 15 to 20 minutes.  Season generously with pepper.  Add half the Brussels sprouts, and cook until just starting to brown, about 7 minutes.  Season with salt and pepper.  Transfer to a plate.  Add oil and remaining Brussels sprouts to skillet, and cook until just starting to brown, about 7 minutes.  Season with salt and pepper, and combine with remaining Brussels sprouts.  Serve warm.  Serves 8 to 10.

Pureed Cauliflower Soup with Coriander

This soup is a simple, warming dish for the winter months.  Once the prep is done, it will take 20 minutes from start to finish.  Like all soup, it tastes even better the next day.

 Ingredients:

2 tablespoons unsalted butter, or the same amount of vegetable or olive oil

1 medium onion

2 tablespoons dry sherry or white wine

1 medium head cauliflower (about 2 pounds), stems discarded and florets cut into bite-sized pieces (about 5 cups)

2 cups low-sodium chicken or vegetable broth

1 teaspoon sea salt

Fresh black pepper

1 teaspoon ground coriander

1/2-3/4 cup whole milk

2 teaspoons minced fresh chives, or minced parsley

Directions:

Heat butter or oil in large saucepan over medium-high heat.  Add onion; saute until golden, about 5 minutes.  Add sherry and cauliflower; stir-cook until sherry evaporates, about 30 seconds.

Add stock, salt, pepper to taste and coriander to saucepan; bring to boil.  Reduce heat to simmer; cover and cook until cauliflower is tender, about 12 minutes.

Apple-Beet Salad with Creamy Herb Dressing

 Dress the salad after it has been individually plated.  If not, the dressing turns an unappetizing pale pink. 

 Ingredients:

3 tablespoons red wine vinegar

3 medium beets, steamed, peeled and julienned

1/2 cup plain yogurt

1 small clove garlic, minced

1 tablespoon minced fresh tarragon, cilantro or dill

1/2 small lemon

2 apples, halved, cored, and cut into 1/8-inch slices

1 1/2 quarts green leaf lettuce

1/4 cup toasted pecans, chopped coarse

 Directions:

Drizzle vinegar over beets; refrigerate overnight.

Mix yogurt, garlic and tarragon in small bowl.  Season to taste with salt, if necessary, and pepper to taste; set aside.

 Squeeze lemon juice over apple slices.  Place greens on platter or individual plates.  Arrange apple slices and julienned beets over the greens; top with toasted pecans.  Drizzle salad with dressing and serve.  Serves 4.

Wilted Spinach Salad with Oranges, Radishes, and Citrus Vinaigrette

 A salad that is bold in flavor and packed with nutrients.  The vitamin C from the citrus helps us to absorb the iron from the spinach.  An excellent way to enjoy local baby spinach during your holiday meal.

 Ingredients:

5 ounces baby spinach, about 6 cups

3 tablespoons extra virgin olive oil

1 clove garlic, minced or pressed through a garlic press

1/4 teaspoon grated zest and segments from 2 medium oranges

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon honey or sucanat

1 tablespoon juice from 1 lemon

4 medium radishes, grated on the large hole of a box grater (about 1/3 cup)

 Directions:

Place the spinach in a large bowl.  Cook the oil, garlic, orange zest, salt, pepper, and honey in a small skillet over medium heat until the garlic is slightly softened, 1 to 2 minutes.  Add the lemon juice and swirl to incorporate.  Pour the warm dressing over the spinach.  Add the orange segments and grated radishes and toss gently with tongs to wilt.  Serve immediately.  Serves 4.

Greek-Style Potatoes

 This is one of my favorite potato recipes.  The olive oil, lemon juice and oregano blend well together to create a flavorful side dish that accompanies any main course.

 Ingredients:

1 tablespoon vegetable oil

1 tablespoon unsalted butter

1 1/2 pounds fingerling potatoes, cut in half lengthwise

4 medium cloves garlic, mince or pressed through a garlic press

1 tablespoon extra virgin olive oil

1 tablespoon grated zest and 2 tablespoons juice from 2 lemons

2 tablespoons minced fresh oregano leaves

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons minced fresh parsley leaves

 Directions:

Heat the oil and butter in a 12-inch heavy-bottom nonstick skillet over medium-high heat until the butter melts and foaming subsides, swirling the pan occasionally.  Add the potatoes in a single layer and cook until golden brown (the pan should sizzle but not smoke), about 6 minutes.  Using tongs, turn the potatoes.  Cook until deep golden brown on the second side, about 5 minutes longer.  Reduce the heat to medium-low, cover tightly, and cook until the potatoes are tender when pierced with the tip of a paring knife, about 6 minutes.

 While the potatoes cook, combine the garlic, oil, lemon zest and juice, and oregano in a small bowl.  When the potatoes are tender, add the garlic-lemon mixture, salt, and pepper.  Stir carefully (so as not to break the potatoes) to distribute.  Cook, uncovered, until the seasoning mixture is heated through and fragrant, 1 to 2 minutes.  Sprinkle the potatoes with the parsley and stir gently to distribute it.  Serve immediately.  Serves 4.

Pan-Seared Salmon with Sesame Seed Crust

 With the addition of the fish fillets, the pan temperature drops; compensate for the heat loss by keeping the heat on medium-high for 30 seconds after adding them.  If cooking two or three fillets instead of the full recipe of four, use a 10-inch skillet and medium-high heat for both preheating the pan and cooking the salmon.  Serve salmon with Farm to Kitchen Foods salsa or balsamic vinaigrette or a squirt of lemon or lime.  For heightened sesame flavor, rub the fish fillets with Eden’s toasted sesame oil instead of vegetable oil.

 Ingredients:

1/4 cup sesame seeds

4 salmon fillets skin-on, each about 6 ounces

3 teaspoons canola or vegetable oil

 Directions:

Heat a 12-inch heavy-bottomed skillet for 3 minutes over high heat.  Spread sesame seeds in a pie plate.  Rub salmon fillets with 2 teaspoons canola or vegetable oil, sprinkle with salt and pepper, then press flesh side of fillets in sesame seeds to coat.

 Add remaining oil to pan; swirl to coat.  When oil shimmers (but does not smoke) add fillets skin down and cook, without moving fillets, until pan regains lost heat, about 30 seconds.  Reduce heat to medium-high; continue to cook until skin side is well browned and bottom half of fillets turns opaque, 4 1/2 minutes.  Turn fillets to cook, without moving them, until they are no longer translucent on the exterior and are firm, but not hard, when gently squeezed;  3 minutes for medium-rare and 3 1/2 minutes for medium.  Remove fillets from pan, being careful not to break sesame crust; let stand 1 minute.  Pat with paper towel to absorb excess fat on surface, if desired.  Serve immediately.  Serves 4.

Bok Choy Stir-Fry

A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped bok choy and soba noodles.  The bok choy is seared until just golden and wilted.  Ground turkey or chicken and a squeeze of lime add dimension to this Asian-inspired dish.

Ingredients:

4 ounces soba noodles

2 tablespoons peanut oil

1/2 head (about 1 1/2 pounds), shredded (8 cups)

8 ounces ground turkey or chicken

3 garlic cloves, minced

1 tablespoon finely grated peeled fresh ginger

4 scallions, white and pale-green parts separated, thinly sliced on the bias

2 tablespoons Eden Foods Mirin Sauce

2 teaspoons Local Folks Foods Hot Sauce

2 tablespoons Eden Tamari Soy Sauce or Bourbon Barrel Foods Soy Sauce

1/4 cup chopped fresh cilantro

2 limes, halved

Garnish:  cilantro sprigs and lime wedges

Directions:

Bring a pot of water to a boil.  Add noodles; stir, and remove pot from heat.  Let stand until tender, about 8 minutes.  Drain, and rinse with cold water.

Heat 1 tablespoon oil in a wok or Dutch oven over high heat.  Add half the bok choy.  Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes.  Set aside.  Repeat with remaining bok choy.

Reduce heat to medium-high.  Add remaining tablespoon oil, the turkey or chicken, garlic, ginger, and white parts of scallions.  Cook, stirring constantly, until meat browns, about 1 minute.  Stir in mirin and hot sauce.  Toss in soba noodles and seared cabbage.  Add soy sauce to taste.  Remove from heat, and add green parts of scallions and the cilantro.  Squeeze limes over noodles.  Garnish with cilantro, and serve with lime wedges.  Serve immediately.  Serves 8.

Pork and Chorizo Sliders

If you’re looking for an alternative burger to really kick things up at your next party, this savory pork version will leave your guests begging for more.

 Ingredients:

1/2 pound chorizo sausage (fully cooked), casings removed, cut into 1-inch pieces

1 1/2 pounds ground pork

2 garlic cloves, minced

2 teaspoons Bourbon Barrel Foods Worcestershire Sauce

1 1/2 teaspoons Herbs, Spice and Everything Nice Soul Seasoning blend

1/4 teaspoon Frontier Spices organic cayenne pepper

4 ounces Organic Valley cheese of choice (optional)

12 small dinner rolls, split and toasted

Lettuce, mayo, mustard, ketchup, pickles for condiments

 Directions:

Preheat broiler.  In a food processor, pulse chorizo until finely chopped.  Transfer to a large bowl and add ground pork, garlic, Worcestershire, soul seasoning, and cayenne; mix gently.  Form mixture into 12 1-inch patties.  (To store, cover and refrigerate patties, up to 1 day).

 Broil for 5 to 7 minutes (115 degrees in the center of the slider).  Top burgers with cheese during final 30 seconds.

 Assemble sliders to your liking and enjoy!  Makes 12 small sliders.

False Alarm Vegetable Chili

Choose a chili powder that suits your taste for heat.  Leave the pot uncovered during simmering to allow excess water to evaporate and the chili to thicken.

 Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

1 clam shell mini sweet peppers, seeded and cut into 1/2-inch pieces

1 large carrot, chopped medium

2 cloves garlic, minced

1 pound dried lentils, rinsed

1/3 cup Muir Glen Organic Tomato Paste

1-15 ounce can Eden Organic Black Beans, drained

1-15 ounce can Eden Organic Cannelini Beans, drained

2-14.5 ounce Eden Organic Diced Tomatoes with Green Chiles

1/3 cup chili powder

4 teaspoons ground cumin

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

 Directions:

In a large soup pot, heat olive oil over medium heat.  Add onion, peppers, carrot and garlic.  Cook until the vegetables soften, about 5 minutes.  Stir in 7 cups water, lentils, tomato paste, and beans.  Stir to blend, adding tomatoes, chili powder, cumin and crushed red pepper flakes.

 Bring to a boil.  Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes.  If the chili starts to dry out, add hot water as needed.  Season with salt and pepper, and serve immediately.  Serves 10.

Kale, Blood Orange, and Walnut Salad

The longer the salad marinates before serving the more tender the kale leaves become.  Stir every 10 minutes to coat the leaves with the balsamic vinegar and orange juice.  This will help tenderize the leaves.

 Ingredients:

1 1/2 pounds kale, stems and ribs removed, leaves shredded

4 blood oranges, segmented, juice reserved

1/2 cup walnuts, toasted and chopped

3 tablespoons Spectrum organic balsamic vinegar

3 tablespoons Eden Select Spanish extra virgin olive oil

Coarse salt and freshly ground pepper

 Directions:

Combine kale, oranges, and walnuts in a large bowl.  Drizzle with vinegar, oil and reserved orange juice; toss.  Season with salt and pepper.  Let stand for 30 minutes before serving.  Serves 10.

Hearty Root Vegetable and Mushroom Stew

This stew tastes best with a combination of two or three types of root vegetables or winter squashes.

Ingredients:

4 tablespoons Organic Valley unsalted butter

2 medium onions, minced

1 celery rib, minced

1 medium carrot, peeled and minced

Sea salt

1/2 pound oyster mushrooms, stems trimmed, wiped clean, and sliced

1 pound crimini or white mushrooms, stems trimmed, wiped clean, and quartered

6 medium garlic cloves, minced or pressed through a garlic press

1 tablespoon Muir Glen organic tomato paste

2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried

1/2 cup dry white wine or water

3 cups Pacific organic vegetable stock

2 1/2 cups water

1 1/2 pounds root or winter vegetables (rainbow carrots, parsnips, butternut squash, yams, etc), peeled and cut into 1-inch pieces

1 pound red potatoes, cut into 1-inch pieces

2 bay leaves

1/4 cup minced fresh parsley leaves

1 tablespoon juice from 1 lemon

Ground black pepper

Directions:

Melt 2 tablespoons of the butter in a large Dutch oven over medium heat.  Add the onions, celery, carrot and 1 teaspoon salt and cook, stirring often, until the vegetables are well browned, about 15 minutes.

Add the remaining 2 tablespoons butter and mushrooms, increase the heat to medium-high, and cook, stirring often, until their liquid is released and evaporates, about 10 minutes.  Reduce the heat to medium and cook, stirring often, until a dark, thick fond forms on the bottom of the pot, 5 to 8 minutes.

Stir in the garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds.  Stir in the wine, scraping up the browned bits.  Stir in the broth, water, root vegetables/squashes, potatoes, and bay leaves and bring to a simmer.

Reduce the heat to medium-low, cover the pot partially (the lid should be just off center to leave about 1 inch open), and cook until the stew is thickened and the vegetables are tender, about 1 hour.  Off the heat, remove the bay leaves and stir in the parsley and lemon juice.  Season with salt and pepper to taste before serving.  Serves 6

Shepherd’s Pie

This is a healthy version of Shepherd’s Pie. Lean ground turkey has significantly less saturated fat than beef. It tastes rich and earthy when simmered with chipotle chili powder. Carrots and peas brighten the filling. Yogurt, stirred into the mashed potatoes and parsnips, adds calcium.

Ingredients:

For the topping:

1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces

3 parsnips (6 ounces), peeled and cut into 1/2-inch pieces

1 cup plain yogurt

Salt and freshly ground pepper

For the filling:

1 tablespoon plus

1 teaspoon Eden Select Spanish Extra Virgin Olive Oil

1 large onion, finely chopped (about 1 1/2 cups)

3 celery stalks, finely chopped

2 medium carrots, finely chopped

2 garlic cloves, minced

2 pounds ground turkey

Salt and freshly ground pepper

1 tablespoon fresh thyme

3/4 teaspoon chili or chipotle powder

2 tablespoons plus 1 1/2 teaspoons organic cornstarch

6 ounces frozen peas (about 1 1/2 cups)

Directions:

Preheat oven to 425 degrees.

Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a food processor. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.

Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes. Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes. Serves 8

Penne with Sausage, Eggplant & Feta

 This dish is easy to whip up for that midweek dinner.  Make sure to cook the eggplant until good and tender.  Add a side salad or sauteed broccoli for a nutritious meal. 

 Ingredients:

4 1/2 cups Eggplant, cubed and peeled

1/2 pound Moody Breakfast Sausage

4 Garlic Gloves, minced

2 Tbs Muir Glen Tomato Paste

1 tsp Dried Oregano

1/4 tsp Fresh Ground Pepper

16 oz Diced Tomatoes (2/3 jar Local Folks Foods Tomatoes)

About 6 cups cooked pasta, (Hodgson Mill Brown Rice Penne or Nicole Taylors Fresh Rigatoni)

2 oz Organic Valley Feta Cheese, crumbled

1/4 cup Fresh Parsley, chopped

 Directions:

Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 – 10 minutes or until sausage is browned and eggplant is tender.  Add tomato paste, oregano, pepper and tomatoes; cook over medium heat 5 minutes, stirring occasionally.  Placed pasta in a large bowl.  Add tomato mixture, cheese, and parsley; toss well.  Serves 3 – 4.

Prairie Mills Organic Flour (Midwest-Produced)

Locally Grown Organic Flour

A word from Prairie Mills:

“Our goal is to capture the true heritage of what the business has been about since the 1800s - the milling of premium grains from farmers we all know, local and direct.  Prairie Mills is a company rich in the heritage of mid-western farming and food production. Throughout many farm towns across the prairies of the Midwest there still remains a strong sense of history and respect for the farmers that fed our nation, the millers that enabled bread to be put on our tables, and the contributions they made to the farm towns many of us came from. We honor and respect our heritage, and those who have paved the roads we now walk. Today, as we go forward, Prairie Mills has a keen responsibility to our customers to deliver products that we hope are ‘as good as it gets’ and ‘the way it ought to be.’”

For more information please visit www.prairiemillsbrand.com.

Chef Tony’s Homemade Pasta (Indianapolis, Indiana)

Fresh, Homemade Pasta

Chef Tony Hanslits and his wife Rosa make fresh, homemade pasta every week. Chef Tony is the director of Culinary Education at The Chef’s Academy. With over thirty years of experience in the kitchen, Chef Tony has been executive chef at many fine Indianapolis restaurants including: Peter’s, Something Different, and Tavola di ToSa. Chef Tony’s specialty is authentic Italian food. Order some pasta from Chef Tony each week, and have a homemade Italian meal from the best in the business. Bon Appetite.

For more information please visit http://nicoletaylorspasta.com/

BeeFree Gluten-Free Bakery (Indianapolis, Indiana)

All-Natural Gluten-Free Baked Goods

Jennifer Weise, founder:

“In 2005 our family entered the world of gluten/casein (dairy) free to help our son with his autism.  The benefits have been amazing!  Navigating this world is often overwhelming, disappointing, and expensive.  I grew increasingly discouraged each time I purchased something dry and tasteless.  Thus the experiments began!  With the help of Nana we started taking our favorite recipes and converting them to gluten/dairy free.  Once a recipe passes a taste test conducted by a house full of teenagers we know we have a winner.  BeeFree evolved from our desire to make good tasting treats for our son that would not interfere with his way of life and allow him to enjoy the pleasure of being a kid.  After years of perfecting recipes and searching out local organic quality ingredients we are ready to share the joy with you!”

For more information please visit www.beefreegf.com

Snowville Creamery (Pomeroy, Ohio)

Old-Fashioned Unhomogenized Artisan Milk

Their milk comes from Bill Dix and Stacy Hall’s genetically diverse herd which includes: Brown Swiss, Guernsey, Holstein and Jersey cows. Since milk composition varies according to breed, their milk has a uniquely rich flavor. In addition, the cows are pasture-raised and grass-fed. When cows eat grass, they produce milk that is sweet and rich, but also particularly nutritious due to the essential fatty acids such as Omega-3 and Conjugated Linoleic Acids that are created by that diet.

Snowville Creamery believes milk is already perfect when it comes from the cow so they process it as little as necessary. 
They do not homogenize so the cream naturally rises to the top. In addition, they pasteurize at the lowest legal temperature, resulting in milk that tastes sweet, clean and delicious.

“Milk the Way it Used to Be.”

For more information visit: www.snowvillecreamery.com.

McCabe’s Granola (Covington, Kentucky)

Marie McCabe, once a starving grad student and the founder and creator of today’s secret recipe, discovered, in the midst of a cash-flow crisis, that homemade granola was much better than anything that could be bought at the local grocer. Marie began making granola for herself, friends and co-workers. McCabe’s Granola launched the brand in 2007. The first day the website was up and running, they experienced hundreds of dollars in sales. Thrilled, they jumped up and down and then had an “uh-oh!” moment when they realized they had no granola made, no boxes and no real plan for distribution. They persevered, however, and created many loyal customers who continue to crave McCabe’s Granola!

For more information, please visit www.mccabesgranola.com.

Elmwood Stock Farm (Georgetown, Kentucky)

Fresh Organic Produce

In the beautiful Bluegrass farmland of Kentucky sits Elmwood Stock Farm.  The farm is run by a multi-generational family that has been farming in this region for over 6 generations.  Elmwood Stock is the largest organic farm in Kentucky with 236 of its 375 acres certified organic by the Ohio Ecological Food and Farm Association.  Cecil and Kay Bell along with their son John, his wife Melissa, daughter Ann, and her husband Mac oversee the extensive operations of their farm.  They use old-fashioned farming practices that nurture the soil and create biodiversity on their land.  They have always rotated crops, used cover crops in the off season, “rested” their fields, and maintained livestock to fertilize the soil.   They also employ sustainable techniques such as using natural fertilizers and organic pest management.  The family is continually seeking out new organic growing methods to ensure the success of all their produce in the Kentucky humidity.

For more information please visit www.elmwoodstockfarm.com.

Wild Alaska Salmon Co. (Bristol Bay, Alaska)

Wild Alaskan Sockeye and Keta Salmon

Our friend Tony Wood is a fisherman and owner of Wild Alaska Salmon Co. With his commercial fishing boat and crew, Tony catches only wild Sockeye and Keta salmon in the icy waters of Bristol Bay, Alaska all summer long.  The catch is brought to shore twice daily and is immediately processed at his own facility.  The fish are portioned, immediately flash frozen and then vacuum sealed to maintain the natural flavor and beautiful texture of these wild salmon.  Salmon fishing in Bristol Bay is strictly regulated by the State of Alaska through a limited entry system. Through the efforts of the state and environmentalists, the salmon population is protected and ensured to be viable for years to come.  Wild Alaska Salmon’s fishing methods ensure that only salmon are caught while other species are completely safe.  While Sockeye and Keta salmon are a renewable resource, Tony and his crew recognize the importance of treating the species and its habitat with the utmost respect and reverence.

For more information please visit www.wildalaskasalmonandseafood.com.

Organic Prairie Meats (Midwest-Produced)

Organic and Humanely Farmed Beef, Pork, and Poultry

As the name suggests, Organic Prairie meats are produced in harmony with the laws of nature—organically. They prohibit the use of synthetic hormones, pesticides or antibiotics and feed only 100% certified organic pasture and feed. Consistent with their passionate commitment to humane animal treatment, the animals enjoy fresh air, sunshine, and plenty of room to roam. Pasturing is healthier for animals, and gentler to the Earth. The Organic Prairie name is your guarantee the meat you’ve chosen for your family is wholesome, nutritious, and most of all, absolutely delicious!

For more information please visit www.organicprairie.coop.

Wan’s Thai Sauces (Indianapolis, Indiana)

All-Natural Vegan Thai Sauces

Wan’s founder:

“I was born and raised in Bangkok, Thailand until the age of 16. After finishing college and facing an empty nest, it was time for a new challenge. I followed my dream of opening a restaurant and the Thai Cafe opened twelve years ago in Broad Ripple, Indianapolis, IN. I use all-natural ingredients in my sauces and curry pastes. After listening to my vegan and food-sensitive customers, I was motivated to make my own sauces. After twelve years of designing dishes to fit my customers’ needs, I stumbled upon the perfect balance of flavor and spice to tantalize the taste buds.”

Wan’s Satay Sauce (vegan-friendly with no peanuts) and Wan’s Peanut Sauce are a perfect way to bring authentic Thai dishes into your home. 

For more information please visit http://wansthaifood.com

Frontier Natural Products Co-op (Midwest-Produced)

Organic Herbs and Spices

Frontier Natural Products Co-op specializes in natural and organic herbs and spices. By offering easy access to high-quality, competitively priced choices that are both environmentally friendly and socially responsible, Frontier seeks to lead the way in bringing nature – and peace of mind – to their customers.

As a leading supplier of organic herbs and spices, they hold a leadership position, not only in the marketplace, but also in the effort to convert food producers to sustainable farming and production practices. Their work is driven by the belief that fostering environmental responsibility is crucial to our world’s future.

For more information please visit www.frontiercoop.com.

Mrs. Miller’s Organic Pasta (Fredericksburg, Ohio)

Homemade Organic Noodles

Located in Fredericksburg, Ohio, in the midst of Amish Country, Mrs. Miller’s celebrates over 30 years in business.  Their organic pastas are created with an old family recipe using the traditional methods of kneading, rolling, cutting and drying.  Only the finest ingredients are used and no salt, preservatives, or artificial flavors are added.  USDA-certified and all-organic, Mrs. Miller’s noodles are perfect for any pasta dish.

For more information, please visit www.mrsmillersnoodles.com.