From Better Eating For Life, Step One: Eat Whole Grains
From Better Eating For Life, Step Five: Fabulous Fruit.
You can serve this for dessert or breakfast!
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.
Recipe courtesy of “Tastes from Valley to Bluff: The Featherstone Farm Cookbook.”
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.
Makes 4 to 6 servings
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.
_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.
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
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.
From “Better Eating For Life, Step 10: Make Friends with Fat”
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.