6 medium tomatoes, diced
1 medium red onion, diced
1 large green pepper, diced
2-3 hot chilli peppers,diced
1/4 bunch fresh cilantro, chopped
3 tbsp fresh basil , chopped
4 cloves garlic
2 tbsp vinegar
1 tbsp lemon juice
1/2 teaspoon salt

OPTIONAL: Try adding one or two nectarines or peaches in place of tomatoes

Combine and let stand 30 minutes.  Enjoy!

​

All items in bold lettering we Sell! 

Cut up the following vegetables in cubes

Butternut Squash

Turnip (If available) 

Several Sweet Potatoes

Golden Beets

Red Onions, Quartered

Red Peppers - cut in big chunks

​

For Marinade

Olive Oil

1 tbsp balsamic vinegar

salt and pepper to taste

Rosemary 

​

Marinade for 24 hrs, but not necessary 

Bake in Oven or Grill on BBQ!

​

All items in bold lettering we Sell! 

2 cups      Packed fresh basil leaves

1/2 cup    Oil

1/4 cup    Pine nuts (or nuts of your choice)

2-3           Garlic cloves, minced

1 1/2 cup Parmesan cheese

​

Add first four ingredients to food processor to form paste, then add cheese

​

PERFECT for fresh pasta, pizza, chicken... 

Easy to freeze in individual ice trays!

​

All items in bold lettering we Sell! 

1lb          Ground Beef

1/2 cup   Quickcook Oat Flakes

1-2          Garlic Cloves

1 small   Onion diced

3-4          Cremini Mushrooms diced (optional)

1             Egg

Optional Spices to Taste: Oregano, or Cilantro,  or Basil

​

Mix and form into 4-5 patties

​

All items in bold lettering we Sell! 

2 oranges peeled, sliced, and cut up in chunks

1 grapefruit, peeled, sliced and cut up in chunks

1/4 pineapple peeled and cut upin small chunks

1-1 mango peeled, cut in chunks

4-5 Kiwi peeled, cut up in chunks

5-6 Strawberries cut in half or quarters

Blueberries, grapes, or any fruit in season are nice additions or substitutes

Drizzle two tbsp raw honey, or maple syrup over fruit.

1-2 Drops of Young Living Essential Lemon Oil (optional but preferred)

 

Mix and serve with yogurt, granola or a-la-cart

 

Will keep for several days and is a nice refreshing go to whenever you open that refrigerator door!

​

Anything in bold letters we sell!!

Place a rack in middle of oven; preheat to 425°. Line a baking sheet with parchment paper.

​

1. Trim root ends from 8 scallions. Thinly slice crosswise (not on a diagonal); set aside. ** Replace scallions with our CHIVES

2. Melt 2 Tbsp. chilled unsalted butter by whatever method is easiest for you; set aside. Whisk 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1 tsp. freshly ground black pepper, 1¾ tsp. baking powder, ½ tsp. baking soda, 1¼ tsp. sugar, and 2½ cups (313 g) all-purpose flour in a large bowl to combine.

3. Cut remaining 10 Tbsp. chilled unsalted butter into ½” pieces. Add to dry ingredients and toss to coat. Using your hands, work butter into dry ingredients, smashing it between your fingers and flattening it between your palm until there are lots of thin shards and pea-size bits. Add reserved scallions and toss to evenly distribute.

4. Create a well in the center of mixture and add 1¼ cups sour cream to the center. Using a fork and working in circles, mix until large shaggy clumps form. If your bowl is wide enough, fold dough over itself a couple of times inside it until it comes together.

5. Turn out onto a lightly floured surface and knead once or twice until it comes together; flour your hands if needed. If there are any loose bits, add them to center of dough and knead once more to incorporate.

6. Pat dough into an 8x4” rectangle about 1” thick.

7. Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8x4” rectangle, then fold dough in thirds like a letter one more time. (You'll have done the folding procedure two times total.) Pat dough back into an 8x4” rectangle and straighten up with your hands and/or your bench scraper. (This folding method is what will create those nice flaky layers in your final biscuits.)

8. Cut rectangle in half lengthwise, then cut each half crosswise into 4 squares for a total of 8 biscuits.

9. Transfer biscuits to prepared baking sheet. Brush tops gently with melted butter; sprinkle with flaky sea salt.

 

Bake biscuits until golden brown, 18–22 minutes. Serve warm with sour cream (or more butter!) for slathering.

​

Recipe from Bon Appetite

1/2 cup - olive oil

1/4 cup - freshly squeezed orange juice

2 tbsp - freshly squeezed lemon juice

1 tbsp - liquid honey

1 - clove garlic or 1 tbsp minced shallots

1 tbsp - Dijon mustard

1/2 tsp - sea salt

1/4 tsp - freshly ground black pepper

​

Whisk together in a small bowl or mix in a mason jar and shake well until mixed

Store in the refrigerator for up to five days. 

Makes 1 cup salad dressing

​

Anything in bold letters we sell!!