Savory Vegetable Stew from Cynthia's Natural Market
Cynthia Warner
4 cups water 1
2 cups boiling water (To soak the astragalus and burdock root)
4 cups diced organic potatoes (cleaned with skins left on)
1 cup diced organic carrots
1 cup chopped organic celery
1 medium onion diced
1 cup fresh (or frozen) organic corn
1 cup fresh (or frozen) organic peas
1 pkg. Quorn Chicken Tenders (optional) 2
½ cup garbanzo bean flour
¼ cup extra virgin organic olive oil
¼ cup astragalus root (optional)
¼ cup dried nettle leaf (optional)
¼ cup dried burdock root (optional)
3 tablespoons organic butter (or other oil)
3 heaping teaspoons nutritional yeast
3 tablespoons arame seaweed, crumbled
2 - 3 teaspoons tamari (or more according to personal taste preferences)
2 - 3 tablespoons chicken flavored broth powder
2 bay leaves, whole
1 teaspoon dried basil, organic
½ teaspoon dried thyme, organic
½ teaspoon dried rosemary, organic
½ teaspoon dried parsley
½ teaspoon dried sage
Salt and Pepper to taste
Place astragalus and burdock in a glass mason jar, add hot water and cover loosely with a lid. Set aside and allow to soak for 4 – 8 hours. Place the carrots, celery, onions and potatoes, and spices in a large skillet with the olive oil, add salt and pepper and sauté until well browned. 3 In a large pot, melt the butter over medium/low heat. Add the olive oil and the garbanzo flour and sauté 2 – 3 minutes until the flour is lightly browned. Add the 4 cups of water with a wire whisk, stirring constantly. Bring to a simmer, stir in the chicken flavored broth powder until completely dissolved. Add the browned vegetables, the arame, burdock and bay leaves and stir well. Reduce heat to low, Cover and let simmer 15 – 20 minutes. Add the corn and peas and continue to simmer an additional 20 – 30 minutes. Stir in the tamari and nutritional yeast. Remove the bay leaves and serve.
Cynthia Warner
4 cups water 1
2 cups boiling water (To soak the astragalus and burdock root)
4 cups diced organic potatoes (cleaned with skins left on)
1 cup diced organic carrots
1 cup chopped organic celery
1 medium onion diced
1 cup fresh (or frozen) organic corn
1 cup fresh (or frozen) organic peas
1 pkg. Quorn Chicken Tenders (optional) 2
½ cup garbanzo bean flour
¼ cup extra virgin organic olive oil
¼ cup astragalus root (optional)
¼ cup dried nettle leaf (optional)
¼ cup dried burdock root (optional)
3 tablespoons organic butter (or other oil)
3 heaping teaspoons nutritional yeast
3 tablespoons arame seaweed, crumbled
2 - 3 teaspoons tamari (or more according to personal taste preferences)
2 - 3 tablespoons chicken flavored broth powder
2 bay leaves, whole
1 teaspoon dried basil, organic
½ teaspoon dried thyme, organic
½ teaspoon dried rosemary, organic
½ teaspoon dried parsley
½ teaspoon dried sage
Salt and Pepper to taste
Place astragalus and burdock in a glass mason jar, add hot water and cover loosely with a lid. Set aside and allow to soak for 4 – 8 hours. Place the carrots, celery, onions and potatoes, and spices in a large skillet with the olive oil, add salt and pepper and sauté until well browned. 3 In a large pot, melt the butter over medium/low heat. Add the olive oil and the garbanzo flour and sauté 2 – 3 minutes until the flour is lightly browned. Add the 4 cups of water with a wire whisk, stirring constantly. Bring to a simmer, stir in the chicken flavored broth powder until completely dissolved. Add the browned vegetables, the arame, burdock and bay leaves and stir well. Reduce heat to low, Cover and let simmer 15 – 20 minutes. Add the corn and peas and continue to simmer an additional 20 – 30 minutes. Stir in the tamari and nutritional yeast. Remove the bay leaves and serve.
Sweet Potato Cream Cheese Bars from Wilson's Farm
Vern & Donna Wilson
1 pkg white cake mix
1 cup chopped pecans, toasted
1/2 cup cold butter, cubed
1 pkg cream cheese, softened
1/2 cup sugar
3 large eggs, divided
1 can (14 oz) sweetened condensed milk, divided
3 cups cooked & mashed sweet potatoes (about 3 medium)
2 tsp pumpkin pie spice
Preheat oven to 350. Combine cake mix and pecans; cut in butter until crumbly. Press the mixture into a greased 9x13 baking dish. Beat the cream cheese, sugar, 1 egg and 2 Tbsp milk until smooth; set aside. Stir together mashed sweet potatoes, remaining eggs, remaining milk and pumpkin pie spice. Pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut thru cream cheese mixture with a knife to swirl into sweet potato mixture. Bake until set and slightly golden on top- about 45 minutes. Allow to cool completely; chill before cutting bars. Makes 2 dozen bars.
Vern & Donna Wilson
1 pkg white cake mix
1 cup chopped pecans, toasted
1/2 cup cold butter, cubed
1 pkg cream cheese, softened
1/2 cup sugar
3 large eggs, divided
1 can (14 oz) sweetened condensed milk, divided
3 cups cooked & mashed sweet potatoes (about 3 medium)
2 tsp pumpkin pie spice
Preheat oven to 350. Combine cake mix and pecans; cut in butter until crumbly. Press the mixture into a greased 9x13 baking dish. Beat the cream cheese, sugar, 1 egg and 2 Tbsp milk until smooth; set aside. Stir together mashed sweet potatoes, remaining eggs, remaining milk and pumpkin pie spice. Pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut thru cream cheese mixture with a knife to swirl into sweet potato mixture. Bake until set and slightly golden on top- about 45 minutes. Allow to cool completely; chill before cutting bars. Makes 2 dozen bars.
Grilled Tilapia Tacos with Coleslaw for Two from Eco Rich Farms
Trish Dean
2 Tbsp lime juice, divided
1 Tbsp Italian dressing
1/2 tsp ground cumin
1/2 lb tilapia fillets
4 flour tortillas (8 inches)
2 Tbsp mayonnaise
1 1/2 cups coleslaw blend (cabbage slaw)
1 Tbsp chopped fresh cilantro
1/4 cup shredded cheddar cheese
Mix 1 Tbsp lemon juice, dressing & cumin. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing occasionally with mixture. Grill tortillas 1 min. or until they are warmed, turning after 30 seconds - wrap in foil or towel to keep warm. Combine remaining lemon juice, mayo & cilantro in bowl. Add coleslaw blend; toss to coat. Use fork to break fish into bite sized pieces. Top tortillas with coleslaw, fish and cheese. Roll up & Enjoy!
Trish Dean
2 Tbsp lime juice, divided
1 Tbsp Italian dressing
1/2 tsp ground cumin
1/2 lb tilapia fillets
4 flour tortillas (8 inches)
2 Tbsp mayonnaise
1 1/2 cups coleslaw blend (cabbage slaw)
1 Tbsp chopped fresh cilantro
1/4 cup shredded cheddar cheese
Mix 1 Tbsp lemon juice, dressing & cumin. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing occasionally with mixture. Grill tortillas 1 min. or until they are warmed, turning after 30 seconds - wrap in foil or towel to keep warm. Combine remaining lemon juice, mayo & cilantro in bowl. Add coleslaw blend; toss to coat. Use fork to break fish into bite sized pieces. Top tortillas with coleslaw, fish and cheese. Roll up & Enjoy!
Wheat-Free Butternut Squash Pancakes from Turner Holler
Karen Turner
2 Cups cooked butternut squash (or pumpkin or acorn squash)
1 cup almond butter
4 eggs
1/4 tsp salt
Mix all ingredients well. Cook in skillet on the stove like a "regular" pancake. Be sure to follow measurements accurately or they won't hold together. They freeze well for quick-grab breakfasts in the mornings!
Karen Turner
2 Cups cooked butternut squash (or pumpkin or acorn squash)
1 cup almond butter
4 eggs
1/4 tsp salt
Mix all ingredients well. Cook in skillet on the stove like a "regular" pancake. Be sure to follow measurements accurately or they won't hold together. They freeze well for quick-grab breakfasts in the mornings!
Homemade Pesto from Honey Rock Herb Farm
Jim & D Brown
2 cups fresh basil leaves
1/2 cup parsley
3/4 Parmesan cheese
1/2 cup olive oil
1/4 cup nuts
2 garlic cloves
Blend all ingredients in a food processor or blender. Serve, refrigerate or freeze!
Jim & D Brown
2 cups fresh basil leaves
1/2 cup parsley
3/4 Parmesan cheese
1/2 cup olive oil
1/4 cup nuts
2 garlic cloves
Blend all ingredients in a food processor or blender. Serve, refrigerate or freeze!
Marlow & Co. Chili
Paula Marlow
3 tablespoons of olive oil
1 lb beef stew meat
2 cans black beans
1 cup chopped onion
5 cloves of chopped garlic
1 can stewed tomatoes
2 tablespoons of tomato paste
1 12 oz bottle of cerveza or lager
1 32 oz container of low sodium beef broth
1 bay leaf
1 tablespoon oregano
1 table spoon cumin
2 tsp salt
1 tsp black pepper
1 tsp sugar
4 tablespoons of hot chili powder
Brown stew meat in olive oil over medium high heat. Turn heat to medium low and stir in onions and garlic. Allow to sweat until they become translucent. (Heads up: this part takes far longer than anyone ever tells you. Sweating onions is done on a lower heat for about 20 minutes otherwise the brown and you don’t want that.) Throw in all the spices and stir, and allow to heat through. Add entire bottle of beer and scrape up brown bits on the bottom of the pan. Add 2 tablespoons of tomato paste and stir into liquid. Then add tomatoes, sugar and broth. Reduce heat to a simmer and slow to cook for 1 hour or until beef is tender. Drain black beans thoroughly. After meat is cooked stir in the beans and heat in simmer for another 20 minutes. Serve with sour cream, cheddar and cornbread. Enjoy!
Paula Marlow
3 tablespoons of olive oil
1 lb beef stew meat
2 cans black beans
1 cup chopped onion
5 cloves of chopped garlic
1 can stewed tomatoes
2 tablespoons of tomato paste
1 12 oz bottle of cerveza or lager
1 32 oz container of low sodium beef broth
1 bay leaf
1 tablespoon oregano
1 table spoon cumin
2 tsp salt
1 tsp black pepper
1 tsp sugar
4 tablespoons of hot chili powder
Brown stew meat in olive oil over medium high heat. Turn heat to medium low and stir in onions and garlic. Allow to sweat until they become translucent. (Heads up: this part takes far longer than anyone ever tells you. Sweating onions is done on a lower heat for about 20 minutes otherwise the brown and you don’t want that.) Throw in all the spices and stir, and allow to heat through. Add entire bottle of beer and scrape up brown bits on the bottom of the pan. Add 2 tablespoons of tomato paste and stir into liquid. Then add tomatoes, sugar and broth. Reduce heat to a simmer and slow to cook for 1 hour or until beef is tender. Drain black beans thoroughly. After meat is cooked stir in the beans and heat in simmer for another 20 minutes. Serve with sour cream, cheddar and cornbread. Enjoy!