Adapted from Nourishing Traditions, Sally Fallon Morrell Sugar snap peas are a delight. They’re quick to prepare and add an irresistibly sweet crunch to your meal! 1 pound sugar snap peas, ends and string removed (may substitute snow peas) 3 tablespoons extra virgin olive oil or pork lard 1 bunch green onions, cut into one-inch […]
Recipes
Roasted winter squash with pasta
September 1, 2015 CategoriesFrom Whole Foods Cookbook Serves 4 1 medium winter squash (butternut or cooking pumpkin) 1 and one half cups diced onion (2 medium onions) 4 cloves garlic chopped fine 1 teaspoon crushed red chili flakes 6 tablespoons oil 1 tablespoon bottled lemon juice (optional) 2 teaspoons salt 1 pound of penne pasta or any type […]
Potato and celeriac chowder
September 1, 2015 CategoriesAdapted from Cookbook, Local Flavors Serves 4 2 leeks, white parts only, chopped and rinsed well (can substitute more onions if do not have) 2 medium onions chopped 4 medium potatoes, peeled and diced into small cubes (or 3 large potatoes or 6 small)-can add more potatoes if wish 1 medium celery root (celeriac), peeled […]
Minute spinach
September 1, 2015 CategoriesFrom Vegetable Dishes I Can’t Live Without by Mollie Katzen Serves 4 1 pound fresh Spinach leaves 3-4 tablespoons water Salt to taste One clove of minced or crushed garlic Oil Wash spinach. Shake to remove most of water. Place water in medium sized microwave bowl (if using microwave) or pot (if using stove). Microwave […]
Maine potato salad
September 1, 2015 CategoriesAdapted from Nourishing Traditions, Sally Fallon 16 small red, organic potatoes 2 green organic peppers, seeded and cut into a julienne 2 red (or other colored) organic peppers, seeded and cut into julienne 1 large red organic onion, chopped 3-4 tablespoons organic, raw wine vinegar ¾ to 1 ¼ cups Basic Dressing (below) Pepper and […]