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Skillet Corn Bread

By Jan Buhrman

I love Anson Mills. Their products are just so true. 12 Tbsp. (1 1/2 sticks) unsalted butter 1/8 cup/120 ml. maple syrup 2 ¼ cups buttermilk or yogurt 3 large eggs 2 ½ cups Anson Mills yellow cornmeal, fine or medium-coarse grind 1 ½ tsp. baking powder ½ tsp. baking soda 2 tsp. kosher...

Baked Beans

By Jan Buhrman

We use Morning Glory Farm yellow eye beans in our kitchen, soaking them overnight and then slow cooking for 1.5 hours. Here we have created a shortcut for you in using canned beans. But of course, Morning Glory Farm beans are the best! Serves 12 to 16 1/2  cup ketchup1 cup water2 Tbsp. spicy...

Simple Slaw

By Jan Buhrman

This is my go-to as you can use almost any vegetable and my favorite flavors are lemon, olive oil and herbs! It’s super simple. The herbs can be parsley, cilantro and mint. 1 lb (roughly 6-7 cups) shredded veggies: choose cabbage, carrots, turnips, bok choy, snow peas, scallions, broccoli, Brussels sprouts, etc) 1 cup...

Celeriac Slaw with Parsley and Lemon

By Jan Buhrman

This is the best slaw served alongside a grilled steak. Don’t worry about having two types of slaw, as they complement each other beautifully. Use parsley in this slaw, and cilantro and mint in the Simple Slaw recipe. 1 head celeriac 1 bunch parsley , chopped fine 1/2 cup fresh squeezed lemon juice 1...

Fresh Fruit Crisp

By Jan Buhrman

Feel free to use the stone fruit of your choice with this recipe! My favorite combination is peach blueberry: 1 cup of your favorite seasonal fruit: peaches, strawberries, rhubarb 8 peaches plus 1 quart blueberries, or an equivalent quantity of your chosen fruits 3/4 cup organic brown sugar 1/4 cup organic sugar 3/4 cup...

How to Cook with Sorrel

By Jan Buhrman

Sorrel is a lemony and bitter perennial herb that is used all around the world in a wide variety of ways. Cultures around the world use it in everything from soups, salads, vegetable side dishes and teas for its sharp, tangy taste. It’s also loaded with nutrients. Sorrel leaves may be puréed in soups...

Polly’s Potato Sorrel Pie

By Jan Buhrman

Cook the potatoes first, then slice or dice and toss with the wilted sorrel, eggs, milk and cheese. 2 lbs. small or medium-size Yukon gold potatoes, scrubbed 8 oz. sorrel, stemmed and washed 2 garlic clove, peeled and minced Olive oil or butter for the baking dish 4 eggs 1 1/2 cups heavy cream...

Sorrel Pesto

By Jan Buhrman

1/2 cup sorrel leaves 1/4 cup mint leaves 1/4 cup hemp seeds Zest of 1/2 lemon 12 Tbsp. capers, rinsed 7 anchovies 2 garlic cloves, minced 1 tsp. dried red chilis 1/4 cup olive oil Place all the ingredients for the pesto in a food processor, blend to form a smooth paste and add...

Gluten-Free Apple Almond Cake or Coffee Cake

By Jan Buhrman

This is one of those super-easy, delicious cakes you can whip up in 20 minutes. And it’s gluten free! Put everything in the food processor and blend, in this order: Start with the fruit chunks, blending them to tiny pieces. Add the coconut oil and vanilla, then add the eggs one at a time. Add...

Baharat: Make Your Own All-Purpose Middle Eastern Spice Blend

By Jan Buhrman

Baharat is the Arabic word for “spices.” Used throughout the Arab world as well as in Turkey and Greece, this mix of warm spices and cooling mint adds distinctive Middle Eastern flavor to all kinds of meat and vegetable dishes. Try it on chicken! It has no salt, pepper or chilis, so you can...

Zesty Za’atar

By Jan Buhrman

I first discovered za’atar on a trip to Southern France, visiting a spice market with my dear friend Joan Nathan. Every spice merchant has their own version of this Israeli blend: Ours is made with dried thyme and sumac—both of which are easy to grow on the Vineyard—and white sesame seeds. We began packaging...

Tasty Holiday Meals for Challenging Diets

By Jan Buhrman

Happy Holidays to all of you! I wish you a blessed and joyous season, gathered around the table with family and friends and cooking delicious, healthy food. I sent out an email last week about the challenges of serving those who follow diets that used to fall far outside the mainstream. Vegan, gluten free, dairy...

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