Simple, delicious, good for your body. From Prevent and Reverse Heart Disease cookbook.
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The recipe corner from Loon Organics Farm offers you a fall favorite from the “Molly on the Range” cookbook by chef and blog writer Molly Yeh (mynameisyeh.com).
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This soup takes all the buttery, nutty flavor of roasted cauliflower and condenses into a soup. You can chop some feathery fennel fronds to top your soup in place of parsley. Cilantro would also be nice. Via Cookie and Kate blog.
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This is like a cross between soup and chili and lends itself to many substitutions. Feel free to use different beans or different veggies in the place of others. With a side of cornbread or apple muffins, it hits the spot. Adapted via Straight Up Food.
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Loon Organic owner Laura Frerichs has a superb soup for you to try this fall! Chickpeas make this soup “creamy”.
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Do you appreciate the farmers who work so hard to bring us fresh organic produce? I hope so! Laura Frerichs, her husband Adam and their sons Eli and Willie, provide us with real news from the farm. And…it’s not only produce related; Eli (almost 9) shares his report on where to catch frogs!
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These muffins are family-tested, kid-approved—very moist and hearty. A great way to use up a couple zucchini and summer squash hanging out in our fridge.
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This is my favorite way to eat Napa cabbage and was passed onto us via our longtime work share Jenn. I’ve roasted my sweet potatoes in the oven until they are soft and that works instead of grilling. The dressing you can make up in a jar and toss on your salad just before serving.
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This recipe is adapted from The Art of Simple Food by Alice Waters. This is the salad that our winter food dreams are made of!!
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