Falafel is a Middle Eastern staple simply made from ground chickpeas and a few flavorings. Most agree that the key to good falafel is using soaked, dried chickpeas, rather than cooked. That means you’ll want to soak the chickpeas overnight…
Citrus Vinaigrette
January 13, 2017
Don’t settle for another boring salad. Brighten up those winter greens with a blast of lemon and orange with this quick vinaigrette.
Celery Root Hash Browns
January 9, 2017
Don’t let the imperfect appearance of celery root keep you from enjoying its pleasantly earthy flavor. Just slice off the skin with a knife and use as you would most other root vegetables. These hash browns make a great side dish or addition to Sunday brunch.
Quick, Pan Fried Brussels Sprouts
October 24, 2016
A quick pan frying of Brussels sprouts provides a simply browned and caramelized result. Top with a little cheese and even the most Brussels sprouts adverse may give these a try.
Wild Rice Stuffing
This lightened down (and gluten free) version of stuffing won’t leave you feeling overstuffed, whether it’s at Thanksgiving dinner or enjoyed as a light meal on its own.
Sweet Potato Hash
October 19, 2016
Whether it’s breakfast, lunch or dinner you can’t go wrong with roasted sweet potatoes and caramelized onions. Top them with an egg for a simple meal. Check out our selection of local sweet potatoes from Laughing Child Farm.
