This week, we got new golden potatoes, corn and leeks in our Bountiful Baskets! So I decided, since it was raining on Tuesday, to make a potato leek chowder for dinner. We roasted the corn on the grill and removed it from the cobs on Saturday. Then it was put into the freezer in 2-cup servings to use later. So for this recipe, I just pulled out and defrosted the amount I needed.

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How many of you think of sweet potatoes as that sweet, marshmallow topped dish served at Thanksgiving? Or, perhaps you’ve had them baked into a pie resembling pumpkin pie? If you’re lucky, you’ve had them baked just like a regular potato, or even better, made into air fries! They are really good for you, rich in fiber, beta carotene (the darker orange the flesh is, the more they have) and Vitamin B6.

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Coleslaw is quick and easy to make… Even if you’re starting the dressing from scratch! It can be a side dish, or eaten as a snack. It’s great for picnics and tailgate parties. But how do you make a vegan dressing? Start with a commercial Vegenaise? Not me! This is how I make vegan coleslaw dressing. Here’s my setup. Equipment Blender Ingredients 8 oz soft (not silken!) tofu 4 tablespoons apple cider vinegar

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Aren’t these some of the prettiest milk bottles you’ve ever seen? I got these at the Container Store for about $4 each. The covers are plastic lined, and they hold a quart. (You can also purchase the covers separately.) If you need a lot of them, they are also available on Amazon, Quattro Stagioni Milk Bottle, Set of 12. A case sells for about $46, a bit of a savings.

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Do you eat Kale? Well, you should! But most people either don’t know what to do with it, or don’t like it. One of the Bountiful Basket volunteers told DH that she feeds it to her rabbits! Wow! Her rabbits are eating healthier than she is! Kale is loaded with nutrition that your body needs. Three and a half ounces of raw kale contains 13621 IU of Vitamin A, 72 mg of Calcium, 10 mg of Magnesium and 228 mg of Potassium!

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DH is crazy about falafel! At one time, in the past, we were going to any restaurant he could find that served it, just so he could try their version. I learned a couple of things along the way: I don’t like it when it is seasoned with cheap, yellow curry powder (aka McCormick.) I actually don’t like _anythin_g seasoned with that. I also don’t like them when they are heavy and greasy, without a kind of fluffy interior.

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Note: The subtitle for this one should be “Why I need a Vitamix!” The combination of chocolate and raspberry is one of my all-time favorites. I love the sweet, tartness raspberries add to the chocolate. This is a dark, rich chocolate ganache, combined with a cranberry/raspberry juice, done vegan. Instead of the dairy cream used in a traditional ganache, we’re using cashew creme. The crust is the basic nut crust recipe that I published yesterday.

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This is a basic, no bake, nut and grain crust for no bake pies. It’s easy to make, and easy to alter depending on the flavors you like and any allergies you may have. Here’s the setup for the one I’m making today. Equipment Food Processor 9-inch pie plate Ingredients 6 Medjool dates, pitted, cut in half 1 cup walnuts 1⁄2 cup pecans 1⁄4 cup almonds 2 tablespoons golden flax meal

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What is your family’s reaction when these show up at your house? I bet I can guess! “Yuck!” “I’m not eating THAT!” “I HATE those!” Not at our house! When these show up in my Bountiful Baskets I jump for joy. I’m so happy when the time of year arrives that these are available! This didn’t used to be the case. I had a friend one time that often used the phrase, “Take (food of your choice) and ruin it by (method of your choice).

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I love tzatziki! We used to eat at Greek restraunts all the time. I would always make sure what I ordered came with it, or I would order it on the side. One of our old favorites was Pita Jungle, where we would often get the Mediterranean Platter. However, now we don’t go there now. Half of this platter contains 1810 mg of sodium! If you ate the whole thing yourself, you would end up consuming 1240 calories and a whopping 3620 mg of sodium.

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