Recipes

Check out these healthy,  delicious recipes that we have collected over the years.

Roots (carrots, beets, radishes, parsnips, sweet potatoes, onion, potatoes, turnips, rutabaga)
Olive oil
Spices as desired (garlic, pepper, rosemary, and/or thyme)
Salt
Preheat oven to 375 degrees. Cut up root vegetables into bite-sized pieces. Put them in a bowl, drizzle with olive oil and stir. Add salt and spices as desired and stir. Place veggies in one layer in an oven pan, and then place them in the oven. In 30 minutes or so, stir and return to oven. Continue checking on them every 10-15 minutes until they are soft enough to pierce with a fork. Note that beets and radishes tend to take a bit longer to cook. Enjoy!

Pickled Roots

1 handful of any root vegetable
1 qt water
2 tbsp sea salt
1 clove garlic
Yummy and great for the gut! Place a handful of root veggies in an empty quart jar and add 1 clove of garlic. Dissolve 2 tablespoons of sea salt in 1 quart of water to make brine. Pour brine over veggies until jar is full and place jar on a tray or lipped plate to catch any spillover. Cover with a piece of cloth and secure with rubber band. Leave at room temp for 24 hours then install jar lid and place in fridge. Eat any time depending on your tastes. For more info about Live Fermentation, click here.

Amanda's Crispy Squash Skins
Squash skins
Oil (olive oil, butter, ghee, or coconut oil)
Salt & pepper
Use a smooth-skin type of winter squash like Butterbush, Thelma Sanders, or Butternut. Prepare squash as usual (in half, facedown in the oven for 45 min at 350 degrees.) Scoop out the flesh and use as usual. Take the skins and tear or cut them into chip size pieces. Drizzle with oil and sprinkle with salt and pepper. Either saute them in a skillet on medium/high heat or bake, one layer deep, in the oven at 375 degrees for 10-20 minutes until crispy. Enjoy!
-- Recipe by Amanda Klain

Basil Salt
Sea salt
Fresh basil stems & leaves
Send the wintertime doldrums away! Super easy to make and stores at room temperature for several years. Pack a mason jar with a layer of salt, 1/2 inch thick. Place a thin layer of basil on the salt. Add another 1/2 inch layer of salt then another layer of basil and repeat until the jar is full. Be sure that the top layer of salt is thick enough so that no basil is poking out on top. Install lid, let sit at room temp and by the time you are really craving summer basil, it will be ready! Add basil salt (and leaves) to any dish in place of salt to bring the bright taste of summer into the kitchen during the dull grays of winter.

Erica's Summer Salad

2 large or 3 small cucumbers
3 tomatoes
a few sprigs of basil
olive oil
ume plum or balsamic vinegar (optional)
sea salt
This salad is the epitome of summer - perfect for a hot summer day! Chop cucumbers and tomatoes and combine in a bowl. Add finely chopped basil. Drizzle with olive oil and vinegar (if desired). Salt to taste. Eat pronto or let it marinate in the fridge for a few hours. We also like to make this salad with tamari/soy sauce instead of salt. Enjoy!

Elote Corn
heirloom sweet corn
butter
lime juice
salt
chili powder or paprika (depending on your spice tolerance)
cotija cheese (optional)
crema (optional)
This is a traditional Mexican street food. We like this recipe prepared with Mayo Tosabatchi corn because of its hominy like flavor and texture but any sweet corn will do. Prepare corn-the-cob as usual. Slather with butter, squeeze juice from a lime, and sprinkle with salt and paprika or chili powder and enjoy! Crumbled cheese and/or crema are optional additions.

Garlic (Es)scape Pesto
Basil (a few sprigs)
Garlic scapes (a handfull)
Nuts (walnuts, almonds, pine nuts, or sunflower seeds)
Salt
Olive oil
Perfect for early summer when you need to stretch the basil and you've got garlic scapes that you don't know what to do with! Mike is always experimenting in the kitchen and came up with this one. Provides a perfect combo of basil and garlic flavor with with a smooth, no bite taste. Combine all ingredients in a food processor. Add oil until it is the consistency of pesto.

Pickled Beans
1 handful snap beans
1 qt water
2 tbsp sea salt
1 clove garlic
Yummy and great for the gut! Place a handful of tender snap beans in an empty quart jar and add 1 clove of garlic. Dissolve 2 tablespoons of sea salt in 1 quart of water to make brine. Pour brine over beans until jar is full and place jar on a tray or lipped plate to catch any spillover. Cover with a piece of cloth and secure with rubber band. Leave at room temp for 24 hours then install jar lid and place in fridge.  Eat any time depending on your tastes. For more info about Live Fermentation, click here.