Mix all ingredients together. Dough should be slightly sticky, like cookie dough.
Press out to about 1/2″ thick on a floured surface. Using a cooking cutter or a knife (occasionally dipped in flour so it doesn’t stick) cut into shapes (I used a bone shaped cookie cutter).
Place on a parchment paper lined baking sheet.
Bake for 60 minutes (baking time may vary depending on thickness and size of cookies).
It’s Easter weekend. As with most holidays, there are gatherings with lots of great food. If you’re still in need of some menu ideas, here I am to help!
To start out your day, a good brunch is in order.Â
It is spring. It’s time for asparagus and sugar snap peas, tank tops and flip flops, BBQs and Burgers. I like spring. I like the leaves that are greeting us with their green cheer, and the blossoms that mean fruit is just around the corner.
I do not like the allergies that come with spring. But, since spring means that the baseball season is about to start, allergies schmallergies.
On this lovely spring day, I used eggs from Burroughs Family Farms. They are the best eggs. (If you’re an Abundant Harvest Organics subscriber, you can buy them from the add ons list, same with Bari’s awesome, so awesome, olive oil.) They have these amazing bring orangey-yellow yolks and incredibly hard shells. Wowza! I combined them with just a few springy ingredients for this simple Frittata: asparagus, mushrooms, green garlic, potatoes, fresh parsley, and leeks. Toss in a bit of salt and pepper, and you’re almost ready to eat.
The Frittata is topped with Parmesan cheese and baked to perfection. Then it’s time to have a bite. Yes, I ate what appears on the fork below. It’s hard to wait for dinner on filming days.
Welp, that’s 60 episodes done done done. Thanks for watching and being a part of this yummy journey.
Heat ovenproof skillet. Add olive oil. Add potatoes and a pinch of salt and pepper. Cook covered, over medium-low or low heat for 20-25 minutes, stirring occasionally, until potatoes are tender.
Add asparagus, leek, and mushrooms. Cook uncovered, over medium heat, stirring occasionally, for about 10 minutes, or until the veggies are tender.
Add green garlic and cook 1 minute more.
Whisk eggs with milk, salt, pepper, and parsley. Turn heat to medium-low and add eggs to pan. Stir once. Cook for 1 minute, stir again, then cook for 3-5 minutes, or until eggs are starting to set.
Sprinkle with cheese and place in the oven for 15-20 minutes, or until the eggs are set.
Remove from oven and let stand for 10 minutes before serving.
3.2.1230
Here are some ideas for what to do with the contents of this week’s Abundant Harvest Organics box!
Note: you may want to oil your pan a little more than I did. I have a bit of a time cleaning it, but it was worth it (stuck on cleaning in a Cast Iron skillet requires oil, salt, a paper towel or cloth, and lots of elbow grease).
Heat ovenproof skillet. Add olive oil. Add potatoes and a pinch of salt and pepper. Cook covered, over medium-low or low heat for 20-25 minutes, stirring occasionally, until potatoes are tender.
Add asparagus, leek, and mushrooms. Cook uncovered, over medium heat, stirring occasionally, for about 10 minutes, or until the veggies are tender.
Add green garlic and cook 1 minute more.
Whisk eggs with milk, salt, pepper, and parsley. Turn heat to medium-low and add eggs to pan. Stir once. Cook for 1 minute, stir again, then cook for 3-5 minutes, or until eggs are starting to set.
Sprinkle with cheese and place in the oven for 15-20 minutes, or until the eggs are set.
Remove from oven and let stand for 10 minutes before serving.
Last modified on 2013-03-22 00:58:47 GMT. 0 comments. Top.
Taco Soup
Recipe Type: Soup, Main, Hearty
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
1 t butter
pinch ginger
pinch allspice
1-2 t coarse red Hawaiian sea salt (or regular sea salt)
1/8 t pepper
pinch cayenne
1/4 t red pepper flakes
1 bay leaf
pinch cumin
1 t chili powder
1/2 t parsley
1 T red wine vinegar
1 T lemon juice
1 T maple syrup
2 C vegetable stock
1-2 C dried black beans (soaked overnight, drained, and rinsed)
8-10 C water
1 large shallot, chopped
1 large clove garlic, minced
2 T tomato paste
1/2 C brown rice
2 C spinach, roughly chopped
1/2 T cilantro
salsa, for topping
Greek yogurt (or sour cream), for topping
tortilla chips, for topping
cilantro, for topping
cheddar cheese, grated, for topping
Instructions
Cook beans in Crock Pot with water for 6-8 hours on high.
To beans and liquid add all remaining ingredients except for cilantro, spinach, and toppings. Cook for 1-2 hours on high (or until beans are tender and rice is cooked).
Add spinach and 1/2 T cilantro and cook for 30 minutes more.
Taste and adjust seasoning.
Serve topped with cheese, chips, salsa, yogurt, and a little more cilantro.
