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savoury

Kale and butternut squash salad

Kale and braising greens Squash Almonds, roasted Cube the squash and toss with oil (I used coconut butter). Roast the squash at 400*F. Dressing Honey Coarse ground mustard Olive oil Salt and pepper     From Bon Apetit  

March 9th, 2012
by Becky
savoury

Pizza dough

pizza dough before rolling it out
December 23rd, 2011
by Sherwin
savoury

Roast beef on the barbecue

Roast beef in tinfoil on a barbecue
August 5th, 2011
by Sherwin
savoury

Scalloped Potatoes

potatoes cream salt and pepper artichokes asiago cheese onion Cut potatoes and layer in pan with cream, artichokes, salt, pepper and asiago cheese, making sure to leave some cheese to cover the top at the end. Bake covered until potatoes are cooked through. Then uncover and bake until the top is golden brown.

June 19th, 2011
by Janet
savoury

Donna’s Thin Crust Pizza

thin crust pizza
June 18th, 2011
by Becky
savoury

Hedgehog Meatballs

Tonight we had hedgehog meatballs (also sometimes called porcupine meatballs) – you’ll see why they’re named this once they’re cooked! It’s a bit of a strange sounding meal, but it’s such nourishing comfort food. 2 lbs ground meat (we used bison) 1 cup white rice 1 egg 1 medium sized onion, diced 2 cloves garlic, [...]

April 26th, 2010
by Becky
savoury

Dress it with Fungus: The Glory Bowl

Okay, so maybe we don’t like to think of yeast as fungus. But fungus never tasted as good as it does in this recipe for Glory Bowl Dressing. This recipe comes to me from Cate – an incredible cook who works on sailboats and in backcountry ski lodges.  Use this on salad, sure, but it [...]

March 29th, 2010
by Jenny
savoury

Sundried Tomato Salmon

equal parts: parsley (handfull) and sundried tomatoes 3 cloves of garlic heaping 1/2 tsp coarse salt olive oil to soak this mixture, but not so that it is too liquid BBQ: 10 minutes skin side down on tin foil at med-high heat (no marinade). Then make some slits in the salmon about 2-3″ apart, spread [...]

March 5th, 2010
by Becky
savoury

Wyndi’s Chicken Tagine

1 organic lemon 1 large onion pineapple juice green olives pitted prunes raisins organic chicken stock salt, pepper, smoked paprika, rosemary, thyme, sage chicken thighs and/or breasts parsley for garnish

February 13th, 2010
by Becky
savoury

breaky

rusty's breaky
December 6th, 2009
by Wyndi
savoury

Sesame Edamame

edamame sesame oil sesame seeds ginger, minced garlic, minced Cook the edamame in boiling water for about 5 minutes, or until tender. Drain and set aside (you can pat dry a little, if desired). Toast the sesame seeds in a dry frying pan until golden and fragrant – set aside. Reduce the heat to low [...]

November 8th, 2009
by Becky
savoury

Japenese Ginger Dressing

1 cup olive oil 1/4 cup soy sauce 1/2 lemon, juiced 3 cloves garlic, minced (optional) 3 tablespoons minced fresh ginger root 1 teaspoon prepared Dijon-style mustard (optional) 2 teaspoons agave or honey ground White Pepper to taste 1/2 cup rice vinegar DIRECTIONS In a small bowl, whisk together the soy sauce, lemon juice, garlic, [...]

November 8th, 2009
by Becky
savoury

Lots of salads

I was looking for a recipe to use the shiso that I have growing in my garden, and came across this great site by Heidi Swanson with a page full of great looking salad recipes.

November 8th, 2009
by Becky
savoury

Bruschetta

several bruschetta on a plate
October 28th, 2009
by Becky
savoury

Roasted Red Peppers

Judging by the price at the supermarket, red peppers seem to be “in season” right now.  Quotation marks because I’m not sure whether hothouses are subject to seasons.  Anyway, it seems like a good time to buy a big bag for roasting.  Roasting peppers is easy to do and the product is versatile especially when [...]

October 25th, 2009
by Rusty
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