What to cook with… Celeriac?
If you are anything like me, your winter storage vegetable selection is dwindling down and you are wondering what to do with all that celeriac. Celeriac may be…
Daybreak Dreamfarm’s Lion’s Mane Mushroom Cream Sauce
3 tbsp butter 1 small onion, chopped 8 oz. lion’s mane mushrooms, torn into small pieces 1-2 cloves garlic, finely chopped 1/2 c dry white wine 2-3 c…
Spicy Kimchi and Pork Ramen for a Savory Arctic Stretch
This time of year, as fresh greens dwindle to paltry proportions, and our northern Michigan season extension expiration looms, I start looking to my fall self to see…
Parsnip and Apple Puree
Serves 8 Ingredients: • 2 pounds parsnips, peeled and chopped• 2 pounds apples, peeled and chopped• 2 cloves garlic, peeled• 2 Tb grapeseed or avocado oil• 2 Tb…
Shrimp with Wilted Greens and Romesco Sauce
Romesco Sauce 1 whole head fresh garlic 2 red bell peppers, halved and seeds removed 2 whole Roma tomatoes, halved and seeded 1⁄2 cup blanched almonds 1⁄2 cup…
Spinach and Mushroom Sautee
12oz fresh or frozen, chopped spinach 4oz sliced mushrooms 1/2 onion (diced) 1 Tbsp minced garlic 2 tsp dried oregano 3 Tbsp olive oil 1/2 tsp fine sea salt…
Heirloom Tomato Paella
Step away from the pumpkin spice latte! Yes, our days are getting noticeably shorter and Labor Day is but a memory, but this is when it gets GOOD…
Grandpa’s Easy Fridge Pickles
The only exact things about this recipe are the measurements for the brine. Everything else is up for grabs – the amount of garlic or dill, the amount of…
Butternut Squash Provencal from The Grain Train
• Approx. 5# butternut squash, peeled & cut into 1/2” cubes. ( start with 8# of whole squash).• 2 tablespoon olive oil • 2 teaspoon sea salt •…