Yield: 18 muffins 3 cups flour of choice 4 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon sea salt 1 cup sharp grated cheddar cheese 1 cup grated squash 2-3 chopped scallions 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill (or 2 teaspoons dried) 2 eggs 1 cup buttermilk 1/4 cup melted [...]
Serves 6 2 medium onions, sliced 1/3 cup olive oil 1 pound tomatoes, chopped 1 teaspoon sweetener 1/2 cup water sea salt and pepper 2 pounds squash, cut in half lengthwise and sliced 1 teaspoon minced mint leaves 1 teaspoon minced dill (1/2 teaspoon dried) 1. In a saucepan over medium low-heat, gently stew the [...]
Serves 6 or more This is a recipe from Nava Atlas 'Wild About Greens.' I wanted to share this great dish with you! 1 c. red quinoa, rinsed in a sieve 10 ounces kale, de-stemmed and cut into bite-sized pieces 2 Tbs. olive oil 2 c. fresh or thawed corn kernels 1 15 oz. can [...]
Serves 8 You can certainly substitute wheat berries, barley, or other plump grains . The salad is good warm, at room temperature, and chilled. 2 medium garlic cloves, minced 1 tsp. sea salt 1 c. buttermilk (if you don't have buttermilk, you can add a Tbs. of vinegar or lemon juice to a cup of [...]
