This is a tasty (and easy!) way to use Fall persimmons. Use this spicy spread like jelly or apple butter — it’s especially good on toasted homemade whole-wheat bread or scones. INGREDIENTS: 20 ripe Fuyu persimmons, peeled and coarsely chopped 1 large lemon, juiced 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 cup honey...Read More
Trying to boost your antioxidants? Here’s a healthy fall salad full of goodness! INGREDIENTS: 1/2 cup pomegranate juice 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 tablespoon fresh flaxseed oil 2 teaspoons Dijon mustard 2 teaspoons honey or agave syrup Salt and freshly ground black pepper, to taste 6 – 8 cups baby...Read More
Cottage Pie is the beef version of Shepherds Pie which is traditionally made with lamb. This is a classic comfort food from the United Kingdom. INGREDIENTS: 1 tablespoon olive oil or butter 1 large onion, chopped 1 clove garlic, crushed 2 medium carrots, diced 1 lb. beef mince* 1 can (10 oz.) chopped tomatoes 2...Read More
Pumpkin muffins are delicious for breakfast and do double duty as yummy cupcakes when frosted with cream cheese icing. INGREDIENTS: 2 2/3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1 teaspoon salt 2/3 cup chopped toasted walnuts or pecans 1...Read More
We eat this salad all year round, but we think the winter kale is much sweeter. The tangy citrus salad dressing also helps to tenderize the kale. This can easily be an entree salad served with a piece of smoked or poached salmon on the side. The ‘add-ins’ are quite versatile too — no nuts?...Read More
Chinese ginger jujube tea is a comforting home remedy and winter tonic used to ward off a cold or chill. INGREDIENTS: 2 cups fresh filtered water 1 ounce fresh ginger, thinly sliced 1 ounce jujubes, (halved) Honey to taste METHOD: Place water, ginger, and dates in a small saucepan. Bring to a boil, cover, reduce...Read More
Most people think of hummus made with chickpeas, but this version using chestnuts is equally delicious! INGREDIENTS: 10 oz roasted chestnuts 1/2 cup tahini paste 1 large garlic clove 1/2-1 cup water Juice of 1 lemon 1/2 teaspoon cumin 1/4 cup extra virgin olive oil Kosher salt and pepper, to taste Pita chips METHOD: Place...Read More
Somewhere between an appetizer and a dessert, cheese date balls are delicious served with sherry, port, or dessert wine. INGREDIENTS: 1 8 oz. package cream cheese, slightly softened 1 tablespoon milk 1/2 cup finely chopped dates 1/2 cup finely chopped walnuts Extra finely chopped nuts for rolling METHOD: In a food processor mixing bowl, mix...Read More
Dill and cucumber have a natural flavor affinity. Use this dressing over mixed baby greens, or as a sauce drizzled over grilled fish. INGREDIENTS: 12 ounces thinly sliced cucumbers, peeled and seeded before slicing 1/4 cup lemon juice 8 ounces sour cream 3 tablespoons fresh minced dill 1 tablespoon sugar, or to taste Salt and...Read More
This flavorful rice dish is perfect with Asian or Mexican food. INGREDIENTS: 2 tablespoons olive oil 1 1/2 cups basmati long grain white rice 1 clove garlic, minced 2 1/4 cups water 1 teaspoon salt Zest of one lime 3 tablespoons fresh lime juice 1 cup lightly packed chopped cilantro, leaves and tender stems METHOD:...Read More
