Tag Archives: cooking classes

Sweet Potato Casserole with Spicy Pecans

Stored sweet potato make this dish fast and healthy for company. Maple syrup & vanilla replace refined sugar and spicy pecans add an element of surprise for your guests. Continue reading

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Farmers’ Market Couscous Salad for all Seasons

Vary your ingredients depending on the season for this light side dish. Goes well with all sorts of chilled or warm vegetable soups. Makes the most of farm fresh ingredients from local vendors. Continue reading

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Omelettes at the Farmers’ Market

An easy technique for beginners to use for omelettes using fresh local farm eggs and fillings. Continue reading

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Fresh Berry Topping From Last Summer’s Harvest

Simple frozen berries from last summer make a delicious topping for pancakes, waffles, yogurt and ice cream in under minutes. Pick your favorite flavors of berries to work with and add a pinch of spice and sugar, heat and you are ready to serve warm. Continue reading

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Shepherd’s Pie by the Numbers

Shepherd’s Pie takes less than 20 minutes to put together if you use pre-cooked frozen ingredients and less than 45 minutes to cook and serve. This recipe can be adapted to accommodate lamb or beef and a variety of local sustainable fresh vegetables. Continue reading

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Skillet Cornbread

Skillet cornbread for breakfast, lunch or dinner. Easy recipe that’s ready in about 40 minutes using one bowl and one pan. Continue reading

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Buttermilk Pancakes at the Beach & at the Market

Quick buttermilk pancakes that the whole family can enjoy. Make the batter ahead of time for a fast breakfast or dinner that is kid-friendly and inexpensive. Continue reading

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Family Friendly Dips for Hunter’s 2nd Annual Health Fair

Easy Dips served at Hunter Elem Health Fair 2011. Healthy Ranch, Parsley Hummus, Spinach Cannellini Bean Dip. Continue reading

Posted in Dairy-Free, Diabetic Friendly, Fall, General, Gluten-Free, Nut-Free, Recipes, Spring, Summer, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , | 2 Comments

Two Seasons of Roasted Eggplant Spreads

Roasted eggplants make excellent spreads and casseroles throughout the winter. These two spreads are made of local farm ingredients that have been frozen, thawed and then combined. But you can make this with fresh ingredients in up through the fall for very healthy eating. Continue reading

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Spicy Roasted Pumpkin Soup

Quick vegetarian spicy local roasted pumpkin soup. Freezer friendly! Continue reading

Posted in Appetizer, Dairy-Free, Diabetic Friendly, Fall, Freezing & Canning, General, Gluten-Free, Nut-Free, Recipes, Soup, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments