Cranberry Rainbow Chard

2 bunches of rainbow chard ½ cup dried cranberries ½ cup roasted or raw sunflower seeds 2 teaspoons olive oil Directions: Wash Chard and cut off stalks. Tear chard into strips Place oil in pan and turn on medium heat Place chard in pan and cook until wilted When chard has wilted add seeds and […]

Spicy Greens

Great way to use spring and fall bunches of greens! Serves 6. 1/4 c oil or butter 2 medium onions 3 garlic cloves 2 tbsp sriracha or hot sauce 1-2 tbsp tomato paste 1 ripe tomato, peeled 1/4 c milk or creamer (optional) 3 lbs greens, stems removed, cut into strips (tip: stack the leaves […]


Peas and Turnips

Lemon Rice

By Satyam Barakoti and Tonja Holder 2 cups cooked Basmati rice (or leftover rice) 2 tbsp vegetable/canola/sunflower cooking oil 1tsp coriander seeds 1 tsp mustard seeds 3-4 curry leaves 2 green chilis slit lengthwise 1″ piece of ginger, grated 1/2 cup peanuts, roasted and unsalted 1 tsp turmeric powder Juice of 2 lemons Salt to […]

Curry & Cashew Potato Salad

Recipe from Adam and Mary Hoyt Shared at Community Potluck and Recipe Swap 2 cup’s cooked, peeled potatoes cut in to chunks 3 hardboiled eggs, chopped 2 chopped apples 1 diced shallot or small red onion 1/2 cup chopped cashews, salted 1 cup mayonnaise 1 rounded tablespoon curry powder Mix all ingredients except potatoes and […]