YieldServes 12 Ingredients 6 dumpling squashes (about 3 1/2 pounds), halved, seeded, stems removed, and bottoms trimmed to sit flat – Sage Mountain Coarse salt and freshly ground pepper 1 teaspoon chopped fresh sage – Sage Mountain and B St. Growers 1 cup homemade or store-bought low-sodium chicken stock 4 garlic cloves, halved – Sage… Continue Reading

Ingredients 4 envelopes (1/4 ounce each) unflavored gelatin 1/2 cup sugar 2 cups pomegranate juice – Paradise Valley Ranch (fresh pomegranates) Trader Joes has a great pomegranate juice 2 cups white cranberry juice

Ingredients For The Gingersnap Crust 1 1/4 cups ground gingersnaps (from about 25 cookies) 2 tablespoons sugar Salt 4 tablespoons unsalted butter, melted and slightly cooled For The Pumpkin Cream Filling 2 cups whole milk 1/2 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves 1/2 cup… Continue Reading

recipe by fig+kindle.com 2 cups heavy cream, divided 1 cup whole milk 2/3 cup sugar 3 heaping tablespoons of chamomile flowers Pinch of salt 3 egg yolks – Paradise Valley Ranch and Da-Le Ranch Combine the chamomile flowers and milk in a saucepan over medium-high heat. Heat the mixture until it begins to boil. Let… Continue Reading

serves 4 as a main dish 1/2 pound fresh chorizo sausage (not smoked) – Da-Le Ranch 2 pounds collard greens (two big bunches) – Sage Mountain 2 yellow onions, about 1/2 pound, peeled and diced – Sage Mountain 6 cloves garlic, minced – Sage Mountain 1 teaspoon smoked paprika 1/4 teaspoon red pepper flakes (optional)… Continue Reading

serves 4 1 pound small Brussels sprouts, washed and trimmed – Suncoast Farms 1/2 cup hazelnuts, roughly chopped – Smit Orchards 3 tablespoons olive oil – Thyme of Essence and Marian’s EVOO oil 1/4 cup capers, well-drained 1 lemon, squeezed for juice – Paradise Valley Ranch Kosher salt and freshly ground black pepper Remove any loose… Continue Reading

recipe from: mmmisformommy.com 1/4 cup canola or vegetable oil – Bella Vado (avocado oil) 1/4 cup light brown sugar, lightly packed 1/4 cup molasses 2 eggs – Paradise Valley Ranch and Da-Le Ranch 6 tbsp pumpkin puree *see note – Sage Mountain (for fresh puree!) 1 cup milk 1 cup whole wheat flour 1/2 tsp… Continue Reading

Ribollita Soup serves 4 to 6 2 tablespoons olive oil – Thyme of Essence and Marian’s EVOO oil 4 large garlic cloves, chopped – Sage Mountain 1 medium onion, chopped – Sage Mountain 2 carrots, peeled and chopped – Sage Mountain and Valdivia Farms 2 celery ribs, chopped – Sage Mountain and Kawano Farms 1… Continue Reading

Here is the original Swiss müsli recipe that was developed around the turn of the century with my comments added. It’s a very tasty combination when made this way, although our idea of what müsli is has changed over the years to be more grains and less fruit. This breakfast is gluten free if made… Continue Reading