A delicious tender yellow eggy Challah bread recipe made with farm fresh eggs and local raw honey, adapted from Joan Nathan’s Chosen Challah recipe.
Tomato and Herb Bread tastes like a slice of spicy tomato soup making it perfect for grilled cheese sandwiches.
A beautiful Fall Vegetarian Lasagna layered fresh whole wheat pasta, a butternut squash bechamel sauce, kale, a barley filled “meaty” tomato sauce and cheese.
A yummy wintertime salad full of Brussel sprouts, apples, walnuts, parmesan cheese paired with a whole grain mustard with honey vinaigrette.
A hearty bread filled with the goodness of oatmeal, whole wheat and sunflower seeds perfect for eating with butter or jam and strong enough sandwiches.
This spicy vegetarian chili is perfectly balanced with spice, heat and loaded with proteins and veggies. I promise that you’ll never miss the meat.
A light garlicky, gingery drizzle made with dry hard cider. Perfect for topping roasted pork, chicken or beef.
The perfect fall flavors combine with apple, pears and fresh thyme with cinnamon to form an excellent topping for pancakes, ice cream or anything you need a topping on.