New Dawn Farms

I will admit I quite enjoy making pies and pie crust but a gluten-free crust while flavorful and flaky, gave me quite a headache all around.

Crust

1 1/2 Cups Brown Rice Flour           

1 1/2 Cups Tapioca Flour

1 Cup Garbanzo Bean Flour

1/2 Cup Masa Harina

1 Teaspoon Salt

1 Cup Frozen Butter, I chop mine with a very sharp knife

1/2 Cup or more Cold Water

Mix dry ingredients add butter and just enough water to bring the dough together. Wrap up dough and chill for 30 min. or so. Dust clean surface with rice flour and roll out enough dough for two pies. Please note it can be very challenging to work with and you will most likely be pressing together your bottom crust.

Filling

24 oz cooked and drained Chopped Spinach (you really need to press out all the liquid)

1 Bunch chopped Parsley

2 Chopped Red Onions

1 Head of Garlic, Minced

2 Tablespoons Olive Oil

1 1/2 Cups Shredded Parmesan *please no green can :)

12 oz. Feta     

1 1/2 Cups Cottage Cheese

1 Teaspoon Red Pepper Flakes

4 Tablespoons Dill

Salt and Pepper to Taste

Sauté onions and garlic in olive oil until golden. In a large bowl mix all ingredients reserving 1/2 cup Parmesan cheese. Split Filling between two pies and top with remainder or Parmesan cheese add top crust and brush with melted butter. Bake 350* 45-60 min or until golden. Enjoy!

Did you know the agricultural production of ducks has steadily declined since the 2nd World War. Meanwhile the production of broiler chickens has skyrocketed. Think to yourself how often do you eat duck? Have you ever eaten duck? Do you like duck? Are you unsure of duck? Are you scared of duck? 

“Mom what’s for breakfast?”

“Beets” I say with a hint of pride and cleverness, for sneaking this often overlooked vegetable into a beloved morning dish, Pancakes!

The Cabbage cheap, humble and delicious, what more could you ask for in a vegetable? As it turns out quite a bit.