Notes & Info

Date Nut Bread

2 cups (10 ounces) unbleached flour, plus more for dusting pans 1 cup boiling orange juice 1 tsp. baking soda 2 cups (9 ounces) whole dates, pitted and coarsely chopped 1 cup pecans (4 ounces), coarsely chopped 2/3 cup buttermilk grated rind of one orange 3/4 cup dark brown sugar (5.25 ounces) 6 tbsp. butter, […]

Barley Vegetable Soup

1 tbsp. olive oil 1 cup chopped onion 2 – 4 cups chopped cabbage 28 ounces chopped tomatoes in juice 1 quart vegetable broth 1/2 cup pearl barley, washed 1 cup sliced carrots 1 cup chopped celery 2 tbsp. chopped parsley 2 cups potatoes, cut in 1/2″ dice 1/4 tsp. dried oregano 1/4 tsp. dried […]

Butternut Squash Chowder

4 slices bacon, diced 1 onion, diced 1 cup chopped celery 1 bay leaf 1 1/2 tsp. chopped fresh sage 1 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 2 russet potatoes, cut into 1/2″ dice 1/3 cup white wine 4 cups vegetable broth 1 1/2 pounds puree from a medium sized butternut squash […]

Coconut Rice Pudding with Pineapple Sauce

3 cups skim milk 1 1/2 cup shredded coconut 1 can (14 oz.) low-fat coconut milk 3/4 cup plus 2 tbsp. uncooked long grain white rice 3/8 tsp. salt 3/8 cup sugar (use 1/2 cup if you are using unsweetened coconut) 2 eggs Combine milk, coconut, coconut milk, rice and salt in a medium saucepan. […]

Curried Butternut Soup

2 pounds butternut squash, peeled and cubed 1 tbsp. butter 2 cooking apples, peeled and chopped (about 3/4 lb.) 1 onion, chopped (1 1/2 cups) 1 cup sliced celery 1 bay leaf 2 tsp. curry powder 1 quart vegetable broth 1/2 tsp. salt Preheat oven to 400 degrees. Arrange squash in a single layer on […]