Baste ham with glaze during the last 30 minutes of baking. Be sure to reserve some glaze to serve with the ham. INGREDIENTS: 1 cup Blenheim apricot preserves 1 cup orange juice 1 tablespoon cornstarch 3 tablespoons brown sugar 3 tablespoons brandy 2 teaspoons Dijon mustard METHOD: Place preserves in blender jar and process until...Read More
Ken Kimes says, “This is my favorite salad dressing that Sandra makes. I just pile our microgreens mix on a plate and add the dressing.” INGREDIENTS: 1/4 cup canola oil 1/4 cup water 1/4 cup sweet white miso 1 1/2 tablespoons brown rice vinegar 2 teaspoons rice syrup 1 rounded tablespoon chopped onion 1/4 teaspoon...Read More
We love the versatility of this spicy spread! Use it as an appetizer with crackers or as a spread for toasted bagels, biscuits, or sandwiches. Want to jazz up your mac and cheese? Stir in a spoonful or two into your favorite recipe. INGREDIENTS: 2 cups shredded extra-sharp cheddar cheese 8 ounces cream cheese, softened...Read More
Compotes are delicious served spooned over pound cake or a scoop of ice cream for a light dessert. Use as a topping for creamy oatmeal or yogurt for breakfast. INGREDIENTS: 1 cup dried apricots 1 cup dried plums (or prunes, pitted) 1 cup golden raisins 1/2 cup sugar 1 strip of lemon peel 2 whole...Read More
These flavorful bars are a soft “power bar” with added crunchiness from nuts and seeds. INGREDIENTS: 1 cup whole raw almonds with skins 1/2 cup dried apricots 1/2 cup Medjool dates, pitted 1/2 cup prunes, pitted 1/4 cup orange juice 1/8 teaspoon salt 1 tablespoon chia seed 1/4 cup pepitas (raw pumpkin seeds) 1/4 cup...Read More
INGREDIENTS: 1 cup Medjool dates, chopped and pitted 2/3 cup almond butter (available from Minazzoli Farm or Stackhouse Bros.) 1 tablespoon maple or agave syrup Water 1/8 teaspoon salt 1/4 cup sunflower seeds 1/4 cup pepitas (raw pumpkin seeds) 1 tablespoon chia seeds 2 tablespoons flax seeds 2/3 cup chopped nuts (almonds, walnuts, pistachios all...Read More
Here is a very tasty and simple side dish that will become a family favorite in no time. Since pine nuts are very expensive these days, I substitute sliced almonds or pistachios. INGREDIENTS: 1 pound broccoli florets 2 tablespoons olive oil Salt and freshly ground black pepper 2 tablespoons unsalted butter 1 teaspoon minced garlic...Read More
The beauty of this dish is its simplicity — we serve it throughout the year. Fruity hot olive oil coats the leaves, with a splash of lemon to brighten the flavors. For a special treat, use crinkly Bloomsdale spinach or combine it with tender chard, young mustard, and beet greens. Just remember to wilt the...Read More
Native to the subtropical regions of South America, passion fruit is the size and shape of a large egg. It’s loaded with about 300 small black seeds that are edible. Passion fruit has a complex taste somewhat like guava. It’s a little tropical, sweet, tart, and citrusy all at once. Don’t be turned off by...Read More
