Recipes

    *This recipe was adapted from Six Seasons: A New Way With Vegetables  Eating healthy around the holidays can be a challenge. Portion sizes grow, wine glasses get refilled and somehow there is always room for one or two desserts. Bring this colorful salad to your next holiday soiree and help ensure there’s something (healthy) everyone can indulge in.  IngredientsSalad 2 bunches scallions, trimmed 3/4 pound carrots (a mix of color), trimmed and peeled 1 cup walnuts, lightly toasted and chopped fine 2 anchovy fillets, finely chopped 1/2 cup lightly packed, roughly chopped parsley 1/4 cup lemon juice 1/2...

*this recipe was inspired by Cookie & Kate.  Technically we are still in Fall even though it's definitely starting to feel like winter! The Christmas lighting festival has started here in Leavenworth and this is always our busiest season of the year. This salad comes in handy when you need something quick and easy for lunch or a side for dinner. To bulk it up, add a few cups of cooked quinoa.    IngredientsSalad 1 very large bunch of kale 1 medium Honeycrisp apple 1 medium bulb of fennel 3 ounces chilled goat cheese, crumbled ⅓ cup chopped dried dates ¼ cup...

  *this recipe is inspired by PCC's Moroccan Yam Salad    Ingredients 2 1/2 pounds yams 6 tablespoons olive oil, divided 1 1/2 teaspoons ground cumin, divided 1 1/2 teaspoons paprika, divided 1/8 teaspoon cayenne pepper 1/2 teaspoon sea salt, divided 1/2 teaspoon minced garlic 2 tablespoons lemon juice 1/4 cup chopped fresh Italian parsley 1/4 cup chopped fresh cilantro 1/4 cup sliced almonds Traditional Balsamic  Garlic Infused Olive Oil    Instructions: Preheat oven to 425° F. Cut yams into wedges and toss with 1 tablespoon garlic olive oil, 1/2 teaspoon cumin, 1/2 teaspoon paprika, cayenne pepper and a pinch of salt. Roast...

*this recipe was inspired by Joshua McFadden and Martha Holmberg and their cookbook; Six Seasons, A New Way With Vegetables   IngredientsSalad 1/2 pound of Brussel sprouts, trimmed  4-5 anchovy fillets 2 garlic cloves, smashed 1/4 cup lightly toasted walnuts 1/2 lemon pecorino romano cheese for topping salt & fresh black pepper  extra virgin olive oil meyer lemon olive oil Instructions: Preheat your oven to 350 degrees. Spread nuts on a single layer baking sheet and roast for 5-10 minutes. Set aside to cool.  Use a sharp cutting knife to slice Brussels sprouts very thinly. (A mandolin works too if you have one.)  Chop...

*This recipe was adapted from Happy Hearted Kitchen.  For years, oatmeal has been a go-to for breakfasts, especially when fall and winter hit. It's simple and filling, but you can only eat so many versions of oatmeal before your stomach desires something else. This polenta dish uses our garlic mushroom and white truffle olive oil for a savory meal you'll crave on a cold morning.  Ingredients: 2 cups of mixed mushrooms (we used Organic Chef's Mix Mushrooms)  1 small yellow onion, thinly sliced 1 teaspoon dried thyme 2-3 cups packed spinach leaves, chopped 1 cup instant polenta 2 cups water 2 eggs Salt...