Garlic Scape PestoGarlic Scape Pesto

Makes approx. 1 cup and about 3 minutes to make


  • 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
  • ¼ cup raw sunflower seeds
  • ½ cup extra virgin olive oil
  • ¼ cup Parmesan cheese
  • ½ cup basil leaves
  • Juice of one lemon


  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  3. Add the olive oil and process on high for 15 seconds.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice, and process until reaching the desired consistency.
  6. Add salt to taste and serve immediately.

NOTE: If you don’t plan to serve right away, hold off adding the basil and lemon juice, until you’re ready to use.

Excellent on pizza, crusty bread or used with fresh veggies. What’s your favorite use?

Original recipe from


Strawberries and fresh whipped cream

Strawberries and Fresh Whipped Cream

Makes 1 cup

1 cup good quality heavy cream, preferably raw, not ultrapasturized

1 teaspoon vanilla extract (real not artificial)

1 teaspoon sucanat, honey or a pinch of stevia, or to taste for sweetness

Beat cream in a glass bowl until it forms soft peaks. Add in the vanilla and sweetener of choice.

Wash and dry organic or non-sprayed strawberries and enjoy a beautiful summertime treat.


Braised asparagus

[Photograph: J. Kenji Lopez-Alt]

Braised Asparagus

Serves 4


2 tablespoons olive oil or avocado oil

1 pound asparagus,trimmed and peeled (if desired)

Unrefined sea salt and freshly ground black pepper

1 cup chicken broth or vegetable stock

3 tablespoons butter


1. Heat oil in a 12-inch sauté pan over high heat. Add asparagus in as close to a single layer as possible, season with salt and pepper, and cook without moving until lightly browned, about 1 1/2 minutes. Shake pan and cook until browned again, 1 1/2 minutes longer. Add stock and butter to pan and immediately cover.

2. Continue to cook until asparagus is completely tender and stock and butter have emulsified and reduced to a shiny glaze, 7 to 10 minutes. If stock completely evaporates and butter starts to burn before asparagus is cooked through,top up with a few tablespoons of water. Serve immediately.

Recipe adapted from


Whipped Cinnamon Honey

Whipped Cinnamon Honey Butter

Over the holidays, I was putting together gift baskets and I wanted something just for fun and this became it.

My youngest, Amber, told me she made pancakes, cooked in this and then topped with it…yummmmm! See what you think.

½ cup grassfed butter, softened

3 tablespoons raw honey, softened

½ teaspoon cinnamon

Put all the ingredients into a small mixing bowl and whip together until nicely blended and fluffy.

Use immediately and refrigerate any leftovers. If you don’t like cinnamon, don’t put it in and just have a nice honey butter. Either way is super delicious.


Tomato Cucumber Onion Salad

Tomato Cucumber Onion Salad

Serves 4-6

2 ripe tomatoes

1 cucumber

1 medium onion

3 tablespoons avocado oil

1 tablespoon raw apple cider vinegar

Salt and pepper to taste

Italian seasoning mix to taste

Cut up tomatoes into bite sized pieces. Slice cucumbers and I usually cut the slices in half. Slice onion and pull apart into smaller pieces.

Add the veggies into a bowl. In a smaller bowl, add the oil, vinegar, salt, pepper and Italian seasoning mix to taste. Whisk together and add to the bowl of veggies and toss to mix.

Enjoy this simple but beautiful salad as a side to any of your favorite dishes. Shown here being served with a Mahi Mahi grilled burger. This is one of our go-to sides in the summer when tomatoes and cucumbers are plentiful.


Soaked Granola (with Gluten-free and dairy free options)

Yield: 10 cups (without add-ins)



  • 6 cups organic thick-cut rolled oats (if GF use GF rolled oats – not quick-cook or steel-cut oats)
  • 2 cups organic rolled rye flakes (if gluten-free, use buckwheat groats per note below)
  • 1/2 cup butter, melted
  • 1/2 cup organic coconut oil, melted
  • 1 ½ cups milk kefir or buttermilk (if dairy-free use 1 can (14oz) unsweetened canned coconut milk
  • 2 cups filtered water
  • 4 tbsp. raw apple cider vinegar


  1. Place butter and coconut oil in a small sauce pan and heat until melted. Pour into a very large glass bowl and add kefir, buttermilk or coconut milk, water and vinegar; stirring well to combine.
  2. Add oats and rye flakes (or buckwheat groats); mix well.
  3. Cover the bowl and place it in a warm area of your home for a 12-24 hours.
  4. Once oat mixture is done soaking, you’re ready for STEP TWO: BAKING.


GF Option: If you’re gluten-free you can use ground buckwheat grouts for the soak. You can decrease the amount to 1 cup of ground buckwheat groats and then use 7 cups of GF rolled oats. The reason you need rolled rye or ground buckwheat groats is because they contain the phytase necessary to help break down the high levels of phytic acid in oats. Oats do not contain much phytase so soaking them without a phytase booster (like rolled rye, or ground buckwheat groats for those who are GF) doesn’t do much to reduce the phytic acid.




  • 3/4 cup raw honey
  • 1/2 cup organic pure maple syrup
  • 1 tsp unrefined sea salt
  • 1 tbsp. ground cinnamon
  • 1 tbsp. pure vanilla extract


  1. After soaking time is completed, preheat oven to 200° F.
  2. Add the honey, maple syrup, salt, cinnamon, and vanilla to the bowl of soaked oats. Stir until well combined.
  3. Spread the mixture out over two 12×17-inch rimmed-baking sheets. You may line with parchment paper if you like. Bake for 8 hours, turning the granola after two to three hours. Then turn off oven and allow to remain in the oven until completely cooled.
  4. Remove cooled granola from the oven and mix in any “add-ins” you’d like. The possibilities are endless. I love raisins, cranberries, walnuts, almonds, coconut flakes, other dried fruit options like apricots, bananas, etc. Makes 10-cups of granola (without add-ins).
  5. Serve with as a great breakfast cereal, as a trail mix or over your favorite yogurt or cottage cheese. This recipe has been shared by many, including The Nourishing Home and Cooking God’s Way, which are excellent references.


It is important to turn granola (mix up) after 2 or 3 hours to avoid the big pieces that will occur if you don’t stir it. Take a spatula and flip pieces of the moist granola over and kind of chop it up into smaller pieces.

I haven’t found it really necessary to do this step again, although some recommend it. Once I’ve stirred it the first time, it seems to be fine. Return the pans back to the oven and let them continue drying for the remainder of the time. Once you’ve reached about 8 hours total, turn off the oven and let the sheets remain there until the oven is completely cool.

If you’re checking the granola before turning off the oven and find that it’s not completely dry, that’s okay. It will continue to dry after you’ve turned off the oven.

Due to some variances in oven temperatures, you may find that your granola isn’t as dry as you’d like it, just pop it back into a 200 degree oven for another 30 or so minutes and repeat the same process. Turn off the oven and let it cool completely.

Once dry, mix in other items you might want in your granola. I put into storage containers. If you don’t eat it fast enough, which is never a problem for me, you can put some in the freezer to help keep it fresh.



StrawberriesStrawberry Vinaigrette

Makes approx. 2 1/2 cups

This dressing is excellent on kale or any of the early greens from the garden. Enjoy!

2 cups fresh strawberries, cut up (can use frozen, thawed)

2 lemons, freshly squeezed (you will need about 6 tablespoons or so

1/4 cup organic evaporated cane juice

2 tablespoons raw apple cider vinegar

2 tablespoons avocado oil or can use extra-virgin olive oil

1/8 tsp. poppy seeds (optional)

Using a food processor or blender, mix the strawberries until pureed. Add the lemon juice and sugar and mix well.

Add the apple cider vinegar, mix and slowly add the oil and mix until thicker. If using the poppy seeds, mix these in.

If you have left-overs, store it in a jar in your refrigerator. My husband believes in using ALOT of dressing, so there usually isn’t much left over.
Buttermilk biscuits

Sourdough Buttermilk Biscuits

Makes 10-12 3″ biscuits

1/2 cup sourdough starter, fed within last 12 hours

1/2 cup kefir or buttermilk

1 3/4 cup unbleached flour or a portion spelt or wheat flour (will be more hearty)

5 tablespoons cold butter, cut up

1/2 teaspoon unrefined sea salt

3 tablespoons baking powder

1/4 teaspoon baking soda

Combine the sourdough starter and kefir or buttermilk together in a small bowl. Set aside.

Add flour to a bowl. Add the cut up butter and cut in with a fork or pastry tool until mixture resembles a course meal. Pour the starter-kefir or buttermilk mixture into the bowl with the flour-meal. Mix until thoroughly combined and a moist, soft-ball of dough forms. Cover the bowl and set aside in a warm place for 8 or more hours.

Preheat the oven to 450 degrees F. Quickly knead salt, baking powder, and baking soda into dough until it’s evenly distributed. Turn out the dough onto a lightly floured area. Roll dough into a 1/2 inch thick circle. Cut into circles using a 3″ biscuit cutter.

Place onto baking trays and bake for 8-10 minutes or until the top is golden brown. If you like them buttery, brush the tops with butter the last minute or two of baking.

NOTE: If you want to use spelt or a wheat flour, substitute about 1/2 of the unbleached flour for 1/2 spelt or wheat and you can use 100% spelt or wheat if you like them really hearty.

These can also be made into drop biscuits by adding 1/4 cup more kefir or buttermilk and scooping them out onto the baking sheet.

They can also be made sweeter if using for deserts by adding a little sucanat or other unrefined sugar when you’re adding in the 1st ingredients. Probably no more than 2-3 tablespoons is necessary.

Avocado Citrus Dressing

Avocado Citrus Dressing

If you haven’t tried Avocado oil, you should. The health benefits are numerous, just google them and the taste is out of this world.

I think it’s so much lighter tasting than Extra Virgin Olive Oil and just as versatile to use.

You can order it online or you should be able to find it at Whole Foods, Trader Joe’s or the like. Even Azure Standard carries it.

I served this over a spinach salad that I also added fresh sliced organic strawberries to. It was a hit with my husband, who said that I can keep making this.

Hope you enjoy as much as we did!

Avocado Citrus Dressing

Makes 3-4 servings

4 tablespoons avocado oil

4 tablespoons fresh-squeezed orange juice

1 tablespoon raw honey

Add to a small bowl and whisk. Enjoy over your favorite greens.

Store any leftovers in the refrigerator in a small mason jar!


Puttanesca Sauce

Recently I taught a Soups and Sauces class based on Bone Broth as the base. We made this recipe and served it over Polenta. Because of the versatility, this one can be used on several things from pasta to meat.

The featured picture was at the end of the cooking stage and before I added the olives. Enjoy!


Puttanesca Sauce

Makes 1 quart

¼ cup olive oil

1 cup finely chopped onion

6 cloves garlic, minced

2 tablespoons minced anchovy fillets (about 6 fillets)

½ teaspoon red Chile flakes, or to taste

2 tablespoons tomato paste

½ cup tomato puree

2 cups homemade beef broth

1 cup tightly packed pitted and halved Kalamata olives

2 tablespoons drained capers

½ cup minced fresh parsley

Sea salt

Heat the oil in a large sauté pan over medium heat. Add the onion and cook, stirring, until it is translucent, about 5 minutes. Add the garlic, anchovies and Chile flakes and cook, stirring for 1 minute. Add the tomato paste, tomato puree, and broth. Bring to a simmer, and then reduce the heat and cook, uncovered for 30 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Add the olives and capers and cook for another 10 minutes. Stir in the parsley and season with salt.

This is a broth based version of a classic Italian sauce. It is typically served on pasta but it is also delicious over rice, polenta, summer squash, roasted eggplant, chicken, meatballs or fish.


Maple Syrup Spicy Mustard Vinagarette

I have been fortunate to have great friends who have a High tunnel (hoop house) and have grown fresh greens and carrots all winter.

The spinach has been particularly delightful over the winter and since I have access to fresh greens, I made a fresh spinach salad for Easter dinner and a very delightful dressing that I’d love to share.

The spinach salad came be whatever you want to put in it. Mine usually consist of whatever I have on hand and of course I like to keep it as in season as I can.

For example, carrots, mushrooms, garlic, tomatoes, avocado, soaked walnut pieces, etc. Just to give you an example. This dressing is exquisite for the spinach. It adds a nice zing. Go ahead and give it a try. Tell me what you think.

Maple Syrup and Spicy Brown Mustard Vinaigrette

Makes approx. 1 cup

½ cup maple syrup

4-5 tablespoons minced onion or shallots

4 tablespoons apple cider vinegar or red wine vinegar

2 tablespoons extra virgin olive oil

2 tablespoons spicy brown mustard

½ teaspoon unrefined sea salt or to taste

½ teaspoon freshly ground black pepper or to taste

2-3 minced garlic cloves, or to taste

Combine all the ingredients together in a pint mason jar and shake well. Enjoy!


Radish and fennel salad

Radish, Fennel and Parmesan Salad

Serves 4

2 tablespoons avocado oil or olive oil

1 tablespoon fresh lemon juice

2 teaspoons tangy mustard

Unrefined sea salt and black pepper to taste

1 bulb fennel, cored and sliced thin and save about ¼ cup of the fronds

5 radishes, thinly sliced

3 tablespoons fresh shaved Parmesan cheese or goats milk cheese or your favorite cheese

Whisk together the oil, lemon juice, and mustard and season to taste with salt and pepper.

Toss dressing with fennel bulb and radishes. Top with cheese and fennel fronds.

Serve immediately and enjoy!

Photo courtesy of


Kombucha gummies

Kombucha Gelatin Snack

You certainly don’t have to be a kid to enjoy gelatin snacks. With this recipe you can rest assured that you’re controlling what’s in them, like healthier sugar sources, good for you gelatin and kombucha. What’s not to like about gelatin-like substances?

There are plenty of molds to use, which of course I didn’t have, so I just used a glass dish to make them in and cut into squares. The choice is yours. There are many great silicone molds available online if you’d like to check them out.

Note: You should have everything ready before you start as this sets up quickly. In fact, I ended up putting them in the blender at the end because I had some gelatin lumps, so mine are more fluffy than a traditional gummy might be.

I used blueberries that I had frozen and my Blueberry Rosemary Kombucha. I used about ¼ cup of raw honey and they came out perfect. Not too sweet.

1 cup water (divided)

½ cup gelatin powder

¼ cup raw honey or maple syrup (not necessary if you don’t like as sweet)

1 cup kombucha (if you don’t have, use store-bought or fruit juice)

1 cup fruit of your choice, pureed.

Start by pureeing your fruit. If it’s frozen, thaw it first, and then blend. You want it to be a little thick, kind of like a good applesauce.

Boil ½ cup of water.

Put ½ cup of cold water in a bowl and add ½ cup gelatin powder, stirring quickly. This will form a paste. To this, quickly stir in ½ cup of boiling water. It will be somewhat thick, but you should still be able to stir it.

Next, add the honey or syrup, stirring and then add the kombucha and stir. I like using a whisk, it seems to work better. But use what you have.

Add the fruit and then pour into the molds, if using, or a greased 9×13 dish, I prefer glass, and put it in the fridge and allow to cool for 2-3 hours.

If you used a dish, cut into squares, then pop the dish into the freezer for about 5 minutes and you’ll have no problem popping the gummies out.

If using a mold, when set, pop out and in store them in a sealed container and store them in the refrigerator.

Shelf life is a week or two, if they last that long. What a great way to get gelatin in…yum!


JohnnycakesJohnny Cakes

Makes approx. 8 small pancake size

1 1/2 cups fine ground corn (polenta)

1 cup boiling water

1/2 tablespoon sucanat

3/4 teaspoon unrefined sea salt

1/4 cup milk

Butter for frying

Add cornmeal, sugar and salt to bowl. Add boiling water and stir until you have a paste. Slowly add milk, stirring until you have a slightly thinner batter than pancake batter. You may not need all the milk, so don’t add it all at once.

Melt butter in a cast iron skillet and add batter just like you’d do pancake batter. Cook on each side for approx. 4-5 minutes over medium to medium-high heat. Will be golden brown.

Serve with good maple syrup. Yum!



Easy Kettle Corn

Makes about 16 cups    

¼ cup coconut oil

½ cup organic non-GMO popcorn

¼ cup organic cane sugar or Sucanot

1 teaspoon Celtic sea salt

In a large pot with a lid, heat the coconut oil over medium-high heat. Add the popcorn kernels. When the coconut oil sizzles, sprinkle the sugar over the popcorn kernels. Cover and stir or shake the pan until the popping slows down. The popcorn should be done popping in about 2 minutes.

Remove from the heat and pour the kettle corn into a large bowl. Sprinkle with salt and toss.

Extras will keep for a couple of days when stored in an air-tight container or Ziploc bag, if you are still using plastic.

Original recipe adaption and photo from




Can’t Stop Eating Crackers

2 cups soaked and cooked brown rice, cooled

2 cups soaked and cooked quinoa, cooled

1/2 cup whole flax seeds

1/2 cup water

4 tablespoons tamari sauce

1/3 cup sesame seeds, toasted

Celtic Sea salt

Preheat the oven to 350 degrees F. Combine flax seeds and water and let sit for at least 15 minutes. This makes it kind of gelatinous.

Toast sesame seeds in a dry skillet until fragrant. Allow to cool. You don’t have to toast, but it certainly adds a nice dimension to the crackers.

Blend rice, quinoa, soaked flax seeds and tamari in the food processor until a nice ball forms. Dough will be very sticky. If dough is too dry, start by adding a tablespoon of water at a time until a nice ball forms. Add sesame seeds and pulse to mix well.

Grease a baking sheet or line it with parchment paper. Drop dough by the teaspoon onto the baking sheet about 2 inches apart. I actually rolled out two sheets of dough and then cut it the dough with a pizza cutter. To do this, place another sheet of parchment paper on top of the dough and roll out. Remember the dough is sticky, that’s why the second sheet. Then score the pieces to the size you’d like them.

Sprinkle the crackers with sea salt. Bake for about 20 to 25 minutes, or until crispy and golden. If your crackers are thicker or if you do the roll method, they may take up to 35 minutes or longer, depending on how thick you left your dough. Sometimes it might take 45-50 minutes. What I also found is that the edges might get done before the middle. If this happens, remove the edge pieces and continue baking the middle until crispy and dry.

These are great with any kind of dip or homemade hummus or just plain snacking on by themselves. I can’t seem to keep them in the house!

TIP: When I soaked and cooked the rice, and the quinoa, I did a double batch. I processed in the food processor and then stored in the freezer.

Next time, I’ll just add the rest of the ingredients, blend well, rollout and bake. This is a good time saver.

There are any number of variations you could do with this recipe. Do you like certain spices together, for instance, Sweet, Savory, Salty or an everything kind of person?

Examples could be to add parmesan cheese and some rosemary. Other examples could be to add dry onion, and I love tomato and basil as a combination. Let your imagination roam, get adventurous. Let me know what combinations you try…can’t wait to hear!




Fresh fruit popsicles

Fresh Fruit Popsicles  

3/4 cup strawberries, chopped

1 peach, cut into ½” slices

2 kiwis, peeled and sliced into 1/4-inch rounds

1/2 cup blueberries

1/2 cup raspberries

1 1/2 to 2 cups of white grape juice (no sugar added) – I used coconut water

*add in or substitute your favorite fruits – pineapple, mango, cherries and nectarines work really well.

Directions: Combine fruit in a mixing bowl and arrange the mixture into eight 3 oz. popsicle molds. Pour just enough juice or coconut water into each mold to cover fruit. Insert popsicle sticks and freeze until solid.


PS: There are lots of different popsicle molds on Amazon if you’re interested.

Recipe and photo adapted from Eat Healthy and Thrive


Sourdough Cheese Crackers


Sourdough Cheese Crackers

1 cup sourdough

1/3 cup melted butter or coconut oil

1 ½ cups whole grain flour

Mix together until a not too sticky dough forms. Start with 1 cup of flour and keep adding more until a pretty stiff dough and not too wet. It will absorb more of the flour as it sits, but not too sticky for the final mix up and making.

Soak this mixture for 8 hours or overnight.

After the soak time, flatten out the dough on a silicone mat, a rolling mat or parchment paper and sprinkle on ¼ teaspoon each, salt, onion and garlic powder. Add ¼ teaspoon baking soda and ¼ cup of grated cheese, if using.

Knead this mixture together until it’s well mixed. Divide the dough in half and roll out thin onto 2 baking sheets. Score for cracker shapes. A pizza cutter works well for this.

Bake at 350 degrees for about 15 minutes. Turn the oven off and leave them into the oven to cool and dry more.

You can use any seasonings you like and also any kind of cheese you like, or no cheese at all. These are very versatile and can be used for snacking, for serving with a cheeseball or just about anything you like crackers with.

Recipe and Photo courtesy of Homemaking Beyond Maintenance

3 thoughts on “Sides/Snacks

  1. I think I want to try all of these recipes…they seem to be exactly the type of foods I want to eat. I do not attend WAP meetings, so it is nice to read your newsletters and still feel a part of WAP foundation.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.