Makes 32 servings 3 cups all purpose flour 2 tsp cinnamon 1 tsp salt 1 tsp baking soda 4 eggs 1 1/2 cups sugar 2 cups canned pumpkin 1 1/2 cups canola oil 1 1/2 cups chocolate chips In large bowl, combine flour, cinnamon, salt and soda. In another bowl, mix the eggs, sugar, pumpkin …
This bright, delicious salad is the perfect addition to any meal. 8 -10 bunches of Red Russian or Lacinato kale washed, trimmed of tough stem and thinly sliced into ribbons (chiffonade) 3 – 4 apples (your favorite variety, cored, peeled and diced – we like Granny Smith or another tart apple) 1 bunch celery, diced …
This refreshing summer salad is easy to make and full of flavor.
This dish made its debut at our 2013 Nourish Patron’s Party and boasts a ton of flavor. Modify according to your taste and greens on hand!
A huge hit at our Nourish Patron’s Party this year, these roasted nuts are so easy to make and the rosemary adds a great flavor. All types of nuts are welcome in this dish!
Another twist on a traditional shepherd’s pie: vegetarian with lentils, kale, sweet potatoes and carrots.
Tatsoi is an Asian variety of Brassica grown for its greens (grew really well in our gardens this year!) – try it with this delicious sesame-ginger dressing.
A wonderful way to use up those green tomatoes from the garden! Use as salsa with chips or serve on top of roasted chicken.
With the bounty of veggies we have in the summer, this recipe is one of our favorites. You won’t even miss the meat!
If you don’t eat all the watermelon straight from the rind, mix it in with tomatoes and feta for a light and satisfying summer salad.