Home Farm Herbery -
Saturday September 14, 2013 - By Arlene
Baked Penne with Roasted Vegetables
Total Time: 1 hr 5 min
Prep 25 min
Cook 40 min
Yield: 6 servings
2 red peppers, cored and cut into 1-inch...
Arcadia Farms -
Monday June 24, 2013 - By Katie
Can you believe June is almost over? Per the Locavore90 June
Meal Plan, I made a roasted chicken and veggies yesterday. Super yummy!
The meat from this chicken and the veggies will make three meals for us
this week. Want to know how to stretch a...
Miss Scarlett's Homegrown Produce, Texas-made Gifts & More -
Friday March 01, 2013 - By Miss Scarlett
I have been meaning to post this for a while, and even
though winter is nearly over, you should still...
For Dragonflies And Me -
Monday December 24, 2012 - By Neil & Jean
I love to decorate for the seasons... inside and outside in all
the seasons. There is true beauty in all, yes even Winter (stay
sitting, I really do think so!) I'm not talking about all the
Christmas lights and plastic yard...
Mohawk Valley Trading Company - Honey - Maple Syrup - Beeswax Candles -
Wednesday February 15, 2012 - By Betty
Ingredients: 1 C almonds, freshly toasted and cooled 1 C oat flour ½ C maple syrup 1 t almond extract Directions: Preheat oven to 350° Grind almonds in a food processor Combine all ingredients in a medium mixing bowl and stir Divide dough into 6...
Christopher Ranch -
Monday December 13, 2010 - By Justin
One of my favorite maxims, “a day without garlic… tasteless!” is especially true for the holly days. What would Christmas/Hanukkah/Kwanza/Boxing Day (please forgive me if I’ve forgotten one – and, no, Festivus does not count) be like without garlic to sweeten...
At Home in Nature -
Tuesday June 01, 2010 - By Mary
Plantain Leaves with Currants and Roasted Nuts
Recipe from Wild Food Foragers of America, Vol. 1 No. 4, August/September 2003.
1 pound plantain leaves
2 tablespoons olive oil
1/4 cup nuts (pine nuts, pecans or...
Cookus Interruptus -
Thursday October 01, 2009 - By Cynthia
Using the beautiful red bell peppers that are in season right now, you can make this glamorous dish using the inexpensive, nutritious whole grain millet, Saffron Buttered Millet from Cookus Interruptus.