Thursday, August 11, 2016

Sweet Zuc' Biscuits

Why not share the generous zucchini harvest with your dog? Make these healthy biscuits for your canine pal - or maybe he/she will share!

1 T. coconut or olive oil, plus more for baking sheet
2 c. oats
2 large eggs
1 T. honey
1/4 t. ground cinnamon
2 c. shredded zucchini

Preheat oven to 400 degrees. Lightly grease baking sheet.

Pulse oats in food processor for one minute - slightly grainy powder

Mix together eggs, oil, honey, and cinnamon in a medium-sized bowl. Stir in zucchini and then the oats.

Drop tablespoonfuls, spaced 1 inch apart, onto baking sheet and press to slightly flatten. Bake 25 minutes, until lightly browned.

Store in fridge in airtight container for up to a week, or in freezer for up to a month.


This recipe is by Rick Woodford, from his book: Chow: Simple Ways to Share the Food You Love with the Dogs You Love.

Thursday, July 7, 2016

Versatile Massaged Kale

Prep Time: 20 minutes
Total Time: 50 minutes
Number of Servings: 8 side servings

A staple recipe at the farm and at Holler Fest. Massaged kale uses raw kale, so you don’t lose nutrients in the cooking process. Try the dressings below or your favorite salad dressing. Some of the things we’ve tried in massaged kale include: grated carrots, toasted sesame seeds, finely chopped fresh fruit, pomegranate seeds, chopped nuts, mustard, flavored vinegars, toasted sesame oil, tahini, and paprika. We’ve also massaged in other greens such as parsley and sorrel. Use your imagination and see how many interesting combos you can come up with.

One bunch of kale (any variety)
1 ½ T. olive oil
½ t. salt

2 ½ t. apple cider vinegar
¼ c. nutritional yeast
1 small or ½ large clove garlic, finely minced
2/3 c. walnuts, finely chopped
Pinch of cayenne

½ c. pine nuts, toasted (very carefully!)
½ c. grated parmesan
½ c. currants (not raisins)
Juice of one lemon
Salt to taste

Rinse kale and pull leafy parts off of the stems.
Tear or chop the kale into bite-sized pieces.
Add oil and salt, and massage the kale with your hands until it is a dark, vivid green.
Mix in the ingredients in your favorite dressing and stir well. Adjust seasoning if needed.
Refrigerate for at least half an hour before serving.

NOTE: For a quick and easy alternative to massaging by hand, use a food processor with a slicer attachment. Just insert whole leaves minus stems (or handfuls of leaves) through the chute and push them down with the plunger. With the food processor method, you don’t need to add the olive oil or salt in the massaging process, but include it later in the dressing.

Thursday, June 30, 2016


Prep Time: 20 minutes
Total Time: 4 hours

Number of Servings: One pint of veggie pickles

Easy to make and delicious, these “quickles” provide a burst of flavor to almost any meal. We served them with the rice bowl dinner Friday night of Holler Fest 2015. A versatile recipe, try experimenting with different veggies to find your favorite “quickle” and then keep a jar or two in your fridge for a little added zing.

1 bunch tender root veggies (turnips, radishes, carrots, kohlrabi… use your imagination)
1 T. kosher salt
1 c. rice vinegar
1 c. water
½ cup sugar


Peel roots and slice thinly (with a knife, mandolin, or food processor with slice wheel).
Sprinkle with salt and mix with your hands, massaging the vegetables gently as you go.
Allow the vegetables to sit for a few minutes. In the meantime, combine the vinegar, water, and sugar in a jar and shake until the sugar goes into suspension and is no longer visible.
Once the vegetables seem wilted (ten minutes or so), rinse thoroughly in cold water.
Add the wilted vegetables to the vinegar mixture and let sit for an hour before refrigerating. Enjoy in a few hours or keep them in the fridge for a few weeks.

NOTE: For beet (or other less tender vegetable) pickles, follow the same procedure but heat the vinegar mixture to just before a boil, then pour over the vegetables in the jar. This will cook the beets just a little so they aren’t too firm to bite into.

Grains n' Greens


1 bunch beet greens, roughly chopped with stems
3 scallions, finely chopped
4 garlic scapes, or two cloves garlic, chopped
2 T. Olive oil
2 c. Israeli couscous
1 1/2 c. vegetable broth
salt to taste


Heat oil on medium.

Add couscous and cook until lightly brown, stirring often (~5 minutes).

Add scapes/garlic and scallions. Cook for 1-2 minutes, then add broth and beet greens. Don't stir in the greens, but lower heat and cover tightly.

Stir every few minutes, adding salt if needed, until liquid is mostly absorbed and couscous is soft. If liquid is absorbed before the couscous is finished cooking, add a splash more broth or water and re-cover.

Thursday, August 28, 2014

Asian-flavored Stir-fry

There are many variation of stir-fry dishes, but here is one that uses veggies in the Aug. 30, 2014 Share!

One bunch Asian Greens (Tat Soi or Pac Choi orYukina Savoy)

One-quarter to one-half  Daikon Radish ( depending on size)

One sweet red pepper

one-half onion

one-two garlic cloves

optional: one-half kohlrabi (not traditional but tasty!)

olive oil, or part toasted sesame oil

Chop onion and mince garlic. If the Daikon Radish skin is rough, peel first and then dice. Chop red pepper and kohlrabi, if using. Wash Asian Greens well and then chop, using leaves and stems.

Heat oil and saute garlic and onion. Add radish, kohlrabi and pepper, continuing to saute and stir. When radish and kohlrabi are tender, add Asian greens, cooking until stems are tender.

Serve over rice and top with Peanut Sauce.

Sauteed Fennel with Garlic


2 medium fennel bulbs

3 tablespoons olive oil

4 garlic cloves, minced

Salt and pepper

2 tablespoons chopped fresh parsley


Trim the stems and fronds from the fennel bulbs. Mince and reserve 1

tablespoon of the fronds. Cut the bulb into 1/2-inch think slices.

Heat the oil in a large skillet over medium heat. Add the garlic and saute for 1

minute. Add the fennel slices and toss to coat with the oil. Cook, stirring

often, until the fennel is lightly golden, 10-12 minutes. Season with salt and

pepper. Stir in the reserved fennel fronds and the parsley; serve.

Serves four

from MangiaBenePasta

Thursday, July 31, 2014

Arugula Quinoa Salad with Roasted Garlic Dressing

5 ounces baby arugula
8 ounces cooked chicken or tempeh, diced
1 1/2 cups cooked quinoa
2 oranges, peeled and cut into sections
2 ounces crumbled goat cheese (or nut cheese)
1/4 cup walnuts, toasted and chopped

Roasted Garlic Dressing
1 head garlic
1 teaspoon olive oil
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/3 cup extra virgin olive oil

 Preheat oven to 400 degrees. Slice the top off the garlic head and place in aluminum foil. Drizzle
with olive oil. Bake for 35 minutes, until tender. Allow to cool slightly.

Gently squeeze garlic from head and place in your blender. Add vinegar, mustard, maple syrup, salt
and pepper and process for 15 seconds.

With the blender on, slowly add olive oil in a steady stream.

Combine salad ingredients and toss with the desired amount of dressing.

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