Delicious, and easy to make, these beans were great for a weeknight meal. I found this recipe to taste even better the next day, so you could make a large batch of these to use throughout the week. The beans could be added later on to a rice bowl, a salad, or to spice up…
Quinoa Confetti Salad With Curried Cashews
Quinoa is an ancient food. Quinoa is an awesome source of protein and fiber. It’s a complex protein and is a wonderful healing, anti-inflammatory food. Many people think of it as a grain. The part of quinoa that we eat is actually the seed of the plant, making it a gluten and grain free food. I…
Tuna-less Chickpea Salad
Tuna-less Salad? Say what??? Well we call it this because it has the same consistency and dill flavor of a tuna salad, but WAYYY better and lighter. No globs of mayo here! This recipe was adapted from a plant-based cooking course I’m taking, called www.rouxbe.com. Thanks for the ideas Rouxbe! This salad was a complete…
Peach Cobbler
Along with all of the other yummy foods being harvested, freestone peaches should be at your farm stands right now. Grab them to can or to make this easy cobbler. A perfect ending to a week or just because in the middle of the week. We kept the skins on these peaches. Feel free to…
Garlicky Pickles
If you’ve had homemade pickles, you know there’s nothing like them. The store bought ones can’t hold a candle to these! These pickles are slightly spicy, and full of flavor, and have a nice kick to them.You must make these! The best cucs for making pickles are gerkins. We’ve had an amazing fall, so, even though…
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