Category: Recipe

Member Joanne McAndrews shares a crustless quiche recipe that is adaptable seasonally, so it’s perfect for any time of the year!

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.