Recipes

This is a compilation of recipes from our staff and owners at Ozark Natural Foods. It includes recipes, preparation techniques, etc. For requests on things to add to our recipe section, please email Alexa at alexa@onf.coop.

Bombay Curried Chicken Salad

3/4 teaspoon Salt Sea
2/3 tablespoon Curry Powder
3/4 cup Vegenaise
2/3 cup Dried Cranberries
1/2 cup Walnut Pieces
1/4 piece of Celery
0.2 pound Yellow Onion
1 & 1/2 pound Chicken Breast

Cook chicken. Once cooled, dice. Dice veggies. Mix together. In a separeate bowl, mix veganaise, curry,
and salt. Mix veggies and chicken with veganaise mixture. Let sit overnight before serving.

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Greek Orzo Salad

1/2 pound Rosa Marina Orzo Pasta dry
1/4 cup Sunflower Oil
1/4 teaspoon Black Pepper
1/2 ounce Lemon Juice
.03 cup Minced Garlic
1/4 pound Pail Feta Cheese cubed
28oz Red Fire Roasted Peppers (drained and chopped)
1/4 Minced Parsley
1/3 Chopped Green Onion
2kilo Pitted Greek Kalamata Olives

Combine.

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Amber's Awesome Baked Meatballs

1 lb Greenwood Farms All Natural Ground Beef
1 egg
½ cup bell pepper, minced
½ cup white onion, minced
4 tbsp garlic, minced
½ cup parsley, minced
1 cup fresh bread crumbs
Salt
Pepper
2 tbsp Italian seasoning from Bulk Herbs (optional)
Cayenne pepper or jalapeños (optional)

Preheat oven to 350 degrees. Lightly coat your baking sheet with a non-stick cooking spray. I like to use Spectrum’s Grapeseed Spray Oil. Combine the egg, bell pepper, onion, garlic, parsley and spices in a bowl and mix thoroughly. Add in the beef and bread crumbs, mashing and kneading it with your hands. When everything looks evenly distributed, form into one inch diameter meatballs and place on the baking sheet. Bake for 25 – 30 minutes or until the center is no longer pink. Makes about 25 meatballs.

I came up with this recipe recently and fell in love with it. You can enjoy these meaty treats immediately or freeze for another time. And remember, meatballs aren’t just for Italian dishes. You can pair them with anything that tastes good with beef!
-Amber Secrest, Wellness Manager

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Summertime Duck Egg Omelets with Pan Roasted Potatoes

Sauteed Veggies:
1/2 bunch of Swiss Chard
1/2 cup Oyster Mushrooms
1 Shallot, finely chopped
1 clove Garlic (Elephant Garlic works great here)
1/2 cup Cherry Tomatoes, sliced in half
Several sprigs fresh Basil
1 tbsp Grapeseed or Sunflower Oil
1 & 1/2 tbsp Balsamic Vinegar
1 tsp Braggs Amino Acids
Salt and Pepper to Taste
*1 Finely chopped Jalapeno, Cayenne, or Thai Hot Pepper.

Coat a non-stick pan with your choice of oil. Turn the heat on to low-medium, when oil has become hot, add onions, mushrooms, garlic and salt. When these have become soft add the Chard, Tomatoes, Basil, (*Hot Peppers, if you like a little spice), Vinegar, and Braggs. Cover the pan with a lid and let steam until the chard becomes soft, stirring occasionally. Set aside and add freshly ground Black Pepper to taste.

Omelet:
3 Duck Eggs
2 cloves Garlic, finely chopped
1/4 cup Goat Cheese Feta
Salt and Pepper to taste

Combine all ingredients in a bowl, whisk together. Pour into a non-stick pan and allow to sit on low-medium heat until it becomes solid on the bottom and a little runny on the top. Once you can lift up most of the omelet with a spatula without breaking it, top with the veggies, fold the omelet over the veggies and move it to a plate. Top with remaining sauteed veggies, grated or crumbled cheese, and a sprig of parsley. Cut in half, serves 2.

Pan Roasted Potatoes:
1/2 pint Fingerling Potatoes, thinly sliced in medallions (any variety)
1 tbsp Grapeseed or Sunflower Oil
Salt to taste

Coat a non-stick pan with your choice of oil and heat on medium to high heat. When the oil has become hot, add potatoes and salt. Toss potatoes as needed until they become crispy on each side.

Serve with your choice of salad.
-Pauline Thiessen, Produce Manager

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Braised Beef Tips with a Shittake Red Wine Sauce

Braised Beef Tips with a Shittake Red Wine Sauce
served with Green Beans in a Creamy Mushroom Sauce

Braised Beef Tips:

  • 1 medium yellow onion, halved and thinly sliced
  • 1 package (appx. 1lb.) beef or lamb tips
  • Freshly ground black pepper to taste

On medium heat, cook tips and onion slices until cook to your preferred level of ‘done-ness’. Stir as needed. Add pepper towards the end or even after you have turned off the heat.

Shittake Red Wine Sauce

  • ½ lb thinly sliced baby shittake mushrooms
  • 2 cups beef broth
  • 2 small cloves garlic, finely diced
  • 1 & ½ cup red wine
  • 1 tbsp olive oil

In a large pan, sauté the mushrooms and garlic in the olive oil. Then add the broth and red wine, reduce heat and leave on a simmer until the liquid has cooked down by over half.  (This will take at least 25 minutes). Serve on top of the beef tips.

Green Beans

  • ½ lb green beans, stems removed
  • ½ cup water
  • 1 thin pad butter
  • Freshly squeezed lemon juice from ½ a lemon.
  • Freshly ground black pepper to taste

In a stove top pot, heat the green beans in the water until they are slightly cooked. Remove water and heat beans on high with the butter, lemon, and pepper for about 3-5 minutes, tossing regularly.

Creamy Mushroom Sauce

  • 1 cup any type or combination of mushrooms (here I used oyster and lion’s mane, which is that crazy looking thing in the middle of the plate)
  • ½ cup sour cream
  • 1/c cup cottage cheese
  • Tbsp finely chopped chives (or green onion tops)
  • 2 small cloves finely chopped garlic
  • Salt to taste
  • A pinch of two of cornstarch (for thickening if desired)
  • Freshly ground black pepper to taste
  • 1 small pad butter

In a sauce pan, sauté the mushrooms, chives, and galic.  Add remaining ingredients and whisk until it thickens. Serve over the green beans.

This meat also cooks well in a crock pot, if you don’t feel like using the stove top.  I recommend adding a little red wine and beef broth if you choose to use the crock pot.

Here in this picture I also included some roasted potatoes and braised brussel sprouts as side dishes, and as always, I made a simple summer salad.  I suggest making any sides that you like (mashed potatoes, asparagus, corn, or just the salad. I kinda went all out on this one).  The techniques here are simple and many ingredients interchangeable.  The creamy mushroom sauce for example was originally created by an old roommate of mine from those ingredients that we happened to have in the fridge along with a lot of mushrooms.  All together it makes for a great Sunday dinner.
-Pauline Thiessen, Produce Manager

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Indian-Style Okra

1 pound okra (green or red), sliced
1 onion, sliced
4 Tbs oil
1 Tbs ground coriander
1 tsp ground cumin
1 tsp turmeric
¼ tsp cayenne or 2 jalapenos, minced
½ tsp salt or to taste
½ tsp garam masala

Saute okra and onions in oil over medium heat until slightly browned. Add spices except for garam masala. Cook over low heat for another 10-15 minutes. Remove from heat and stir in garam masala.
-Dr. Laurell Matthews, N.D., Wellness Consultant

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Shittake Saute

Slice 1/2lb of mushrooms, sprinkle with soy, tamari, or Bragg’s Liquid Amino Acids. Stir into 1 ½ tbsp hot olive oil (seasoned with black or hot pepper), reheat to sizzling, add ½ cup red wine, 2 cloves fresh minced garlic and 1/4th chopped herbs to taste (basil, oregano, thyme, savory, whatever you like or a combination of your favorites.). Let sizzle for 1-2 minutes and serve (variations: serve over rice, pasta, baked potato, eggs).
-Submitted by Sweden Creek Farm

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Grilled Shittake Sandwich

Grilled Shittake Sandwich
Remove stems from several large Shiitakes and place gill-side down in hot olive oil in a skillet. Press down with a spatula so that all gills are seared in the hot oil and nicely browned. Flip and again press down into oil. Top with sliced tomatoes, herbs, onions, hot or sweet peppers minced garlic, and/or cheese (baby swiss, jack, feta, blue, etc), cover and simmer until cheese is melted. Serve on a bun or bread, add lettuce, pickles, etc.
-Submitted by Sweden Creek Farm

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Bar-B-Que’d Shiitakes

Remove stems from large Shittakes, marinate with your favorite marinade or salad dressing until thoroughly saturated. Place on Bar-B-Que grill, gill-side up over medium to high heat until edges are dark and sizzling (about 10 minutes). Serve like a burger!
-Submitted by Sweden Creek Farm

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Parsley Hummus

3 cups garbanzo beans
½ cup Tahini
2 lemons
2 cloves garlic
½ bunch of Italian parsley
1 tsp cumin
1 tsp paprika
*Olive oil (use as necessary)
Salt to taste

Soak the garbanzo beans overnight, then the next day boil with a pinch of salt until soft.  In a large bowl, mix the beans with the tahini, chopped parsley, chopped garlic, cumin, salt, paprika, fresh lemon juice, and a generous amount of olive oil.  Blend in a food processor until the texture is smooth, adding additional olive oil and lemon juice as necessary and to your tastes. Serve with your favorite sliced veggies or pita.

This recipe is very basic and very adaptable; you can also try adding things like roasted red peppers and olives.
-Pauline Thiessen, Produce Manager 

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Sauteed Tamari Veggies with Brown Rice

3 cups garbanzo beans
½ cup Tahini
2 lemons
2 cloves garlic
½ bunch of Italian parsley
1 tsp cumin
1 tsp paprika
*Olive oil (use as necessary)
Salt to taste

Soak the garbanzo beans overnight, then the next day boil with a pinch of salt until soft.  In a large bowl, mix the beans with the tahini, chopped parsley, chopped garlic, cumin, salt, paprika, fresh lemon juice, and a generous amount of olive oil.  Blend in a food processor until the texture is smooth, adding additional olive oil and lemon juice as necessary and to your tastes.  Serve with your favorite sliced veggies or pita.

This recipe is very basic and very adaptable; you can also try adding things like roasted red peppers and olives.
-Pauline Thiessen, Produce Manager

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Squash & Bean Tostadas

2 medium winter squashes or sweet potatoes
1 & ½ cup beans (black, pinto, or red)
1 medium yellow onion
1 bell pepper
1 tsp cumin
½ bunch cilantro, finely chopped
3 cloves garlic, minced
1 tsp chili powder (or diced fresh chilies)
2 tbsp maple syrup
Salt to taste

Soak beans overnight, drain and boil until soft with 3 cups water and a pinch of salt.  Halfway through add onion, bell pepper, garlic, cumin, and chili powder.  In a separate pot, boil the squash or sweet potatoes until tender, then mash with some finely chopped chilies and the maple syrup.  Serve on toasted corn tortillas by layering the squash and then the beans.  Top with lettuce, salsa, cheese, or sour cream.
-Pauline Thiessen, Produce Manager

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Sweet Potato Fries

2 medium sized sweet potatoes
4 tablespoons of olive oil
salt to taste

Preheat oven to 350 degrees. Thinly slice sweet potatoes. Coat the bottom of a baking sheet with half of the olive oil. Spread sweet potatoes in a single layer on the baking sheet. Using a brush, generously coat the top side of the sweet potatoes with the remaining olive oil (use more if needed). Bake for 15 minutes and then remove to flip sweet potatoes with a spatula. Continue baking for another 10 minutes or until crispy on the edges. Remove sweet potatoes to paper towels to absorb excess oil and add salt to taste.
-Submitted by Summer Kitchen Farms

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Baked Pumpkin Custard

1 small pumpkin
4 eggs
½ cup honey
¼ cup coconut oil

Slice pumpkin in half and remove seeds. Place hollow side down on a greased baking sheet and bake at 350 degrees for approximately 25 minutes or until soft. Scoop baked pumpkin out of shell and put in blender with all other ingredients. Process until smooth. Pour into greased 6×6 baking dish or muffin cups. Baking time will vary depending on dish used. Your custard will be ready to remove from the oven when it is firm in the middle when you try to jiggle the pan and browned around the edges. This is delicious served warm or cooled, with plain yogurt on top.
-Submitted by Summer Kitchen Farms

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Baked Sweet Potatoes with apples & braising greens

4 medium sweet potatoes, cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
4 tablespoons unsalted butter, 2 melted
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 Granny Smith Apples cored, and cut into quarters
6 cups loosely packed braising greens such as kale, chard, tender, or collard greens, stems removed and torn into 2-inch strips
¼ cup chopped parsley

Preheat oven to 400°F. On foil-lined baking sheet, toss potato slices with 2 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm. In medium skillet over moderate heat, melt 2 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep
warm. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.
-Pauline Thiessen, Produce Manager

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Cranberry Relish

2 cups fresh cranberries
2 granny smith apples, cored
1 large orange, peeled
1-1&1/2 cups turbinado sugar

Mix all the ingredients together in a bowl, then blend together in a food processor. Use the lighter settings so it doesn’t look like mush but more of a coarse blend, chill and serve. Add more or less sugar depending on your taste preferences (I prefer tart flavors over sweet so I use less sugar). You can also substitute the sugar with dates or try adding other fruits like mangoes, pomegranate seeds, or even pineapple.
-Pauline Thiessen, Produce Manager

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Savory Wild Rice

4 cups wild rice
8 cups water
3 TBS butter or olive oil
½ bunch of celery, stalks thinly sliced
1 large yellow onion, diced
1 cup sliced shiitake mushrooms
1 sprig minced fresh sage
1 cup dried cranberries
½ cup sliced almonds
Parmesan cheese to taste

Boil the rice in water until it is cooked. In a seperate skillet, heat butter or olive oil. Add onions, celery, mushrooms, and sage. Saute until cooked. Mix with rice. Mix in almonds, cranberries and parmesan cheese. Let sit for 5 minutes and serve.
-Pauline Thiessen, Produce Manager

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Connie's Carrot Crush

4 large carrots, diced
4 stalks celery, thinly sliced
1/2 medium sized beet, diced
1 bell pepper, thinly sliced
½ tsp. fresh hot pepper (jalapeno, cayenne, serrano)
2 garlic cloves, finely minced
1 tbsp ginger, finely minced or grated
Fresh lemon juice from 2 lemons
¼ cup olive oil
½ tsp cumin
½ tsp Celtic seal salt

Mix all ingredients together in a bowl and blend in a food processor until a smooth, past like consistency has been achieved.  Serve on a salad, your favorite cracker or as a dip with celery.

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Daikon Salad

2 thumbs ginger, minced
1 teaspoon sesame oil
2 teaspoons olive oil
1 tablespoon balsamic or rice wine vinegar
3 tablespoons soy sauce
1 large daikon radish, cut or grated into matchsticks
2 medium carrots, grated
3 green onions or 2 small sweet onions, diced

In a large bowl, whisk together the ginger, oils, vinegar and soy sauce. Prep the daikon by peeling it, cutting it into 2-inch chunks, then slicing it into matchsticks. Toss all the vegetables in the bowl with the vinaigrette, and season to taste with salt and pepper.
-Dripping Springs’ CSA Newsletter

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Sungold Quiche

1 9-inch pie crust
1 small onion
3 eggs
Approximately 3/4 cup milk
1/2 to 3/4 cup fresh chopped sweet peppers or corn
3/4 cup grated cheese (Swiss or cheddar)
Salt and pepper to taste
A generous handful of chopped parsley or basil

Preheat the over to 425. Chop the onion and saute it. While it’s cooking, whisk together the eggs, milk, salt, and pepper. Stir in the cheese, onion, peppers/corn, and chopped parsley/basil. Pour the egg mixture into the pie crust and place the whole tomatoes as desired. Turn the oven down to 350 at the start of baking. Bake for about an hour, or until the filling is set, taking care not to get the crust too dark.
-Dripping Springs’ CSA Newsletter

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Wild Mushroom Parmesan Pasta Sauce

1 pkg Wild Forest Mushroom Mélange, reconstituted
3 tbsp olive oil
1 & ½ fresh crimini mushrooms, sliced
1 yellow onion, chopped
1 large garlic clove, minced
2 tbsp fresh basil, chopped
1 can (28 oz) diced tomatoes
1/4th cup white wine
1 & ¼ cup chicken stock
1 tsp salt
1/8 tsp freshly ground black pepper
½ cup grated parmesean chees

In a large skillet, heat 2 tbsp olive oil over medium heat, then add onions and crimini mushrooms and cook for 6-8 minutes or until the onions are a bit translucent.  Then stir in garlic and basil, stirring on high heat for 1 minute.  Next add tomatoes, stock, wine, salt and pepper.  Reduce to low heat and simmer, uncovered for 20 minutes.  Add the reconstituted wild forest mushrooms, with broth, to the tomato/vegetable mixture.  Reduce heat to low and simmer, uncovered for 20 minutes.  Next add the fresh mushroom mix and simmer again for 20-30 minutes.  Remove from heat and stir in parmesan cheese.  Serve with spaghetti, fettuccini, or over chicken.
-Mycological

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Basic Hearth Loaf

(makes 2 loaves)

Make the “Sponge”:
a. Mix 1 1/3 cups water with ½ teaspoon yeast in a large bowl or container.
b. Whisk in 1 ½ cups All Purpose flour.  Whisk until smooth and scrape down sides.
c. In another bowl, whisk 2 cups flour with ¾ teaspoon yeast and 1 ½ teaspoons salt.
d. Pour Dry mixture on to Wet Mixture. DO NOT MIX TOGETHER. Let stand for 1-4 hours. It will bubble, this is perfectly normal.

Knead
a. Oil a bowl or container big enough to hold risen dough.
b. Place a cutting board on a countertop. Lightly dust the cutting board with All Purpose Flour. Also have ¼-1/3 cups flour out to use during the kneading process.
c. Incorporate the wet and the dry mixtures together in the bowl. Once incorporated, place onto the floured cutting board. The dough will look uneven or rough at this stage.
d. Knead for 10 minutes. If dough starts to stick to the cutting board, add a dusting of flour. Do not add all of the flour at once. If you own a standup mixer, such as a Kitchen-Aid, use the dough hook attachment and knead for 10 minutes on #1 speed.
e. Dough will spring back when touched if it is kneaded properly.

Rise Dough
a. Place kneaded dough in oiled container or bowl from step 2.a.
b. Flatten dough. Cover the container so that the dough does not dry out. Dough will double in size. Rise 1 hour.
c. Lightly dust the cutting board again with flour.
d. After the dough has risen, “punch down” and place on floured cutting board.
e. Oil container again.
f. Form dough into a rectangle and fold into 3rds.  Tuck ends under and place formed dough in oiled container. Cover container.
g. At this point, the dough can be refrigerated overnight. This will develop more flavor. If you do, let dough stand for 1 hour before shaping.
h. If baking now, Let rise for 1 hour.

Shape Dough
a. Lightly dust cutting board with flour.
b. Punch down risen dough again.
c. Put risen dough on cutting board.  Using a sharp knife, cut dough in half.
d. Shape as desired and place on baking sheet.
e. Preheat oven to 475 F.
f. Let shaped dough rise 45 minutes to 1 hour.

Bake
a. Once shaped dough is raised, “slash” dough with a serrated knife. This will give the bread texture.
b. Place dough in oven.  To create steam, place 2-4 ice cubes in an oven safe container in the oven with the dough.
c. Bake at 475 F for 10 minutes.
d. Lower oven temperature to 425 F and bake for 15 minutes.
e. Turn dough once and bake for another 10-15 minutes until golden.

Cool and Eat!
a. It is tempting to eat fresh bread right out of the oven, but bread should cool completely before it is cut. If it is cut while warm, the steam on from the inside has not had time to escape and the inside of the bread will be too moist. This gives an almost “under done” texture. Cool to room temperature, slice, and bon appetite!
-Rachel McDonald, Deli Manager

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Honey Nut Popcorn

10 min. prep time
Serves 4

7 cups air-popped corn
Salt, to taste
1/2 cup walnuts
2 Tbsp honey
3 Tbsp coconut oil
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees.  Put popcorn into large bowl & flavor with salt, to taste. Mix in the nuts. Melt honey, coconut oil and cinnamon. Pour mixture over salted popcorn and nuts. Stir to coat well. Spread popcorn evenly in lightly oiled jellyroll pan or large sheet pan. Bake 12-14 minutes. Stir once while cooking. Let cool 15 minutes before eating or storing in airtight container.
-Kathie Marvin, ONF owner

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Tomatillo Salsa (Salsa Verde)

1 lb Tomatillos
1 cup onion, finely chopped
2-4 jalapenos, finely chopped (optionally remove the seeds)
½ tsp salt or to taste
1 Tbs agave nectar (optional)
6 Tbs cilantro chopped

Remove the husks from the tomatillos. Wash them and cut into halves or quarters. Puree
them in a food processor. We can chop the onions and jalapenos this way too.
Place all of ingredients except for the cilantro into a saucepan and simmer for about 15
minutes, stirring occasionally. Add cilantro. Cool and serve with chips or use as a sauce
in Mexican dishes.
-Laurell Matthews, Wellness Consultant

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Butternut Squash Bars

Roast or steam medium size peeled, cubed butternut squash till tender. Beat till smooth & add spices you like.  If its a bigger squash you’ll need more.

I typically use about:
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. allspice
pinch of cloves-be careful with this or you can ruin it-go by the taste
1/2 cup of almond butter (cashew butter will make it taste like dessert I’ve heard)
1/2+ cup pecans, walnuts, or almonds
Pour mixture into 8×8 lightly oiled pan (I use coconut oil).
*Optional ingredients include coca nibs and goji berries

Bake at 350 degrees about 20 minutes or till lightly browned. After its cooled well in the frig. later you can handle them better. Cut it into bars & freeze for a snack later. Thaw to eat.
-Kathie Marvin, Owner
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Homemade Salsa

makes 20 quarts

1 gallon chopped onions
1 gallon chopped peppers-your choice
1 cup chopped garlic
7 gallons chopped tomatoes
4 cups vinegar
Lemon Juice
Salt
Sugar
Cilantro

Put first five ingredients in pan cook down by ¼. In quart jars add:
1tsp lemon juice
1tsp salt
1tsp sugar
Can by hot bath or pressure cooker

When opening jar to serve, finely chop cilantro and sprinkle on top. Enjoy!
-Debbie, Ozarkplantfarm
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Vegetarian Fajitas

1 Tbs cooking oil (coconut, canola, etc)
1-2 onions, sliced thick
1-4 bell peppers (mixed varieties) sliced
1-2 cups mixed vegetables like chopped broccoli, sliced mushrooms, sliced carrots, cubed zucchini
1-3 jalapenos, minced (optional)
½ lb seitan or meat substitute of your choice, chopped
1-3 tsp chili powder
1 tsp cumin
½ tsp salt or to taste
Tortillas, flour or corn
Optional toppings: diced tomato and avocado, salsa, chopped cilantro

In a skillet on medium high heat, sauté the onions and peppers in the oil, stirring intermittently for 5 minutes. Add the other veggies including optional jalapeno. Stir frequently until veggies begin to get soft. Add the meat substitute and seasonings. Cook until heated through and veggies are the texture you like. Heat a skillet on medium heat. Briefly warm tortillas on both sides to soften. You may need to add a small amount of oil to the pan to prevent corn tortillas from sticking. Place desired amount of filling on warm tortillas with optional toppings. Fold flour tortillas like a burrito.
-Dr. Laurell Matthews, N.D., Wellness
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Sautéed Greens with Pine Nuts and Raisins

Collards and kale lose less of their volume when cooked than do spinach or turnip greens, so if cooking them, chop them a bit smaller than you would the spinach or turnip greens.

Ingredients
1/4 cup pine nuts
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/2 cup dry white wine or water
Salt and pepper to taste

1 Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.

2 Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won’t take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.

3 Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.

Yield: Serves 2, can easily be doubled
-simplyrecipes.com
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Sweet Potato Pudding

4 c peeled and grated sweet potatoes; 1/2 c sugar; 1/2 c brown sugar; 1/3 c butter, melted; 1 tsp cinnamon; 1 1/2 c half and half; 1/8 tsp salt; 1 tsp nutmeg; 3 eggs

In a mixing bowl, combine potatoes, sugar, brown sugar, butter, cinnamon, half and half, salt and nutmeg. Beat eggs well. Add eggs to mixture and blend. Pour mixture into greased 1-qt casserole. Bake at 350 degrees 1 hour. Serve warm.

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Italian Style Roasted Peppers

4 large green bell peppers; 1 large red pepper; 2 large cloves garlic; 3 Tbsp olive oil; black pepper to taste

Wash and dry peppers. Place on greased baking sheet under broiler. Broil and turn peppers until skin gets black on all sides. Or, use tongs and hold over gas flame. Wrap in kitchen towl and allow to cool to touch (or place in paper bag and close) at least 10 minutes. Peel off charred skin, remove stem and seed. Cut into thin strips. Mix pepper strips with garlic, olive oil and black pepper. Cover and refrigerate 3 hours or overnight.

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