Featured Recipes
APPLE OATMEAL PANCAKES
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Yields: 6 Pancakes
1 cup apple sauce
1 cup old-fashioned oats (gluten free if necessary)
1 egg
2 tablespoons coconut oil or butter, melted
1 tablespoon baking powder
1 teaspoon maple syrup or honey
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup grated tart apple (1 large honeycrisp apple was more than plenty for me)
Place all the ingredients except for the grated apple in your blender. Blend until the batter is completely smooth (as in, you shouldn’t see any remaining bits of oats or hear oats hitting the blades), pausing to scrape down the sides as necessary. Stir in the grated apple but do NOT blend again.
INSTRUCTIONS
Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you’re using a non-stick electric griddle like mine, you might not need any oil at all.
Once the surface of the pan is hot enough that a drop of water sizzles on it, pour about ⅓ cup of batter onto the pan. This batter is thick, but your pancakes won’t cook through if they’re thicker than ½-inch, so you might need to help spread the batter out with a spatula. Let the pancake cook for about 3 minutes, until bubbles are popping up and the edges are more matte than shiny. (Be patient, these pancakes need to cook a little lower and slower than most.)
Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point to avoid burning the outsides before the insides are cooked. Repeat with remaining pancakes.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Author: Cookie & Kate
RAW CORN AND RADISH SALAD WITH SPICY LIME DRESSING
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Yields: 4 Servings
2 tablespoons fresh lime juice
1 small jalapeño, seeded and coarsely chopped
1 1/2 teaspoons honey
1/4 teaspoon cumin
1/4 cup vegetable oil
Kosher salt and freshly ground pepper
4 cups fresh corn kernels (from 4 ears)
6 medium radishes, halved and thinly sliced crosswise
1/2 cup coarsely chopped flat-leaf parsley
1/4 small red onion, thinly sliced
1/2 cup shredding carrots
Optional: Feta Cheese
INSTRUCTIONS
In a blender, puree the lime juice, jalapeño, honey and cumin. With the machine on, add the oil. Season with salt and pepper.
In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.
Author: Nick Fauchald
HOMEMADE HUMMUS & PITA CHIPS
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Yields: 4 Servings
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika or sumac, for serving
INSTRUCTIONS
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil
1 teaspoon dried chervil
Preheat oven to 400 degrees F (200 degrees C).
Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!
Author: Dawn
HOMEMADE SPICY BLACK BEAN BURGER
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Yields: 4 Servings
1 tablespoon olive oil1 small onion, diced
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 teaspoon dried oregano
1/2 red bell pepper, diced
1 ear corn, kernels cut from cob
1 (15 ounce) can black beans, drained and rinsed
1/2 cup plain bread crumbs
4 teaspoons chili powder
1 tablespoon minced fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup all-purpose flour, or as needed
INSTRUCTIONS
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
Mash black beans in a large bowl. Stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with flour.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.
Author: Grumpy's Honeybunch