Category: Recipe

Member Beth Sorrell’s Week 10 Recipe would be appropriate with any of the cooking greens available this week. Enjoy!

Member Beth Sorrell’s Week 9 Recipe is perfect for this time of year.

Member Beth Sorrell’s Week 8 Recipe is perfect for this time of year.

Member Beth Sorrell’s Week 7 Recipe

Member Beth Sorrell’s Week 6 Recipe. Asparagus is here! Asparagus is here! There are several ways to cook asparagus. You can even eat it raw, but my fave is roasting. Here’s a fast and easy technique I use to make the perfect side dish.

Member Beth Sorrell’s Week 5 Recipe.

I cooked the wheat berries 2 different ways for this salad. Each time I used 1 cup of wheat berries from Fair Shares and 3 cups water. One batch I cooked in my Instant Pot on manual mode for 35 minutes. Quick release and drain. The other one I toasted the wheat berries on a rimmed cookie sheet in a 375 degree oven for 10 minutes and then cooked in a pot on the stove in 3 cups water. The stovetop method took 40 minute…

Beth Sorrell’s Weekly Recipe

Once I heard that a simple yogurt cake is the first recipe French kids learn how to bake, I had to try it. Of course I wanted to make it a bit interesting so I converted the recipe into a coffee cake.

We’ve heard from a number of members that they don’t know how to use these mushrooms, so here is a suggestion that I’ve tried and enjoyed, and also a link to aubreyskitchen.com, where you’ll find a recipe for Vegan (or Vegetarian) Crab Cakes that looks and sounds like a special treat.

Member Beth Sorrell’s Weekly Recipe
? Oops I did it again ?

I overcooked my spaghetti squash and it didn’t ‘spaghetti’. I used it like other winter squash in an enchilada casserole with buttonwood farms chicken I cooked in my crockpot, del Carmen black beans, and prepared enchilada verde sauce.