Fruit and Walnut Millet Porridge

From Better Eating For Life, Step One: Eat Whole Grains

Serves 6

  • 1 Tbs. extra-virgin olive oil
  • 1 cup millet
  • 2 cups water
  • ½ cup raisins
  • ½ cup dried apricots, snipped into small
    pieces
  • ½ tsp. ground cinnamon
  • ¼ cup chopped walnuts

Fruit ‘n’ Rice Pudding

From Better Eating For Life, Step Five: Fabulous Fruit.

Serves 4

You can serve this for dessert or breakfast!

  • 2 cups orange juice
  • 2 Tbs. cornstarch
  • 1/4 tsp. ground cinnamon
  • 2 Tbs. firmly packed brown sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. lemon or orange extract(optional)
  • cups cooked brown rice
  • 1/4 cup raisins

In a saucepan, whisk together orange juice, cornstarch, cinnamon, and brown sugar until cornstarch dissolves. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to boil 2 to 3 minutes. Remove from heat.

Minty Melon Salad

Recipe courtesy of “Tastes from Valley to Bluff: The Featherstone Farm Cookbook.”

Serves 2

1 medium-sized ripe cantaloupe, cut into bite-sized pieces.
2 tablespoons chopped fresh mint
Juice from 1 medium lime
1 to 3 teaspooons chili powder
1/4 teaspoon sea salt

Simply combine all of the ingredients and toss well.

Pain Perdu (French Toast)

Makes 4 to 6 servings

  • Butter for pan
  • 6 tablespoons brown sugar, divided
  • 10 to 12 one-inch slices baguette or egg bread
  • 4 large eggs
  • 1 cup milk
  • juice and zest from one orange
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • one-half teaspoon salt
  • one-half teaspoon cinnamon
  • freshly grated nutmeg to taste
  • additional maple syrup for serving

Peach Almond Smoothie

1/4 cup almond butter
1 teaspoon ground cardamom
1 1/2 cups milk
1 cup frozen peaches
1 to 2 teaspoons honey
1/2 cup ice

Blend all ingredients together until smooth.

Sausage and Greens Farmhouse Hash

_Using an iron skillet lends an authentic touch to this filling and flavorful dish. Iron skillets are oftened passed down through families—well seasoned with generations of meals and memories. If your family hasn’t caught on to this cherished tradition, start it yourself.

Savory Frittata with Leek, Roasted Red Pepper and Raw Milk Cheddar

This recipe comes to us courtesy of PastureLand Cooperative’s Chef Bret Bannon.

6 – 8 servings

½ ounce dried morel mushrooms (optional)
2 tablespoons roughly chopped flat-leaf parsley leaves
1 ½ teaspoons kosher salt, divided
2 teaspoons chopped fresh thyme
10 large eggs, beaten
Freshly ground black pepper, to taste
2 tablespoons (1 ounce) unsalted PastureLand Butter
1 large shallot, ¼ inch dice
1 large leek, ¼ inch dice
3 cloves garlic, minced
8 ounces white button mushrooms
1 red bell pepper, roasted, peeled, and cut into 1

Swiss Chard Frittata

8 eggs, beaten
Splash heavy cream (optional)
4 ounces Cheddar cheese or chevre
Sea salt & freshly ground pepper
1 tablespoon olive oil
1 bunch chard
1/2 red onion, thinly sliced

Preheat oven to 425 degrees.

Heat olive oil in an iron skillet over medium heat. Strip leaves from chard and set aside. Chop chard stems into 1/4 inch pieces. Saute chard & onion together with a little salt until tender. Meanwhile, rough chop the chard leaves. Toss chard leaves into skillet and cover.

Tangy Citrus-Cran Flax Muffins

From “Better Eating For Life, Step 10: Make Friends with Fat”

Makes 12

Ground flaxseed is used in this recipe, but don’t stop here. It makes a delicious topping on hot or cold cereal and on salads.

  • 1 cup cranberries, coarsely chopped
  • 1/4 cup sugar
  • 1 1/2 cups orange juice, divided
  • 2 2/4 cups unbleached all-purpose flour
  • 1/2cup milled flaxseed
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. orange peel, grated
  • 1/4 cup canola oil