2 ½ cups carrots, sliced into about ¾” pieces 1 cup milk, half-and-half, or evaporated milk 1 Tbsp butter 1 Tbsp flour or corn starch 1 tsp sage 1 Tbsp cilantro ½ tsp nutmeg 1 Tbsp minced green onion ¼ cup chopped tomato ½ tsp salt ¼ tsp ground pepper

Boil carrots in salted water until soft, there is no resistance to being pierced with a fork. Drain, reserving ¾ cup of broth. Put carrots, broth, milk, and tomato in the blender.

In the pot, cook over low heat the butter, flour, sage, cilantro, and green onion. Add this to the blender and blend until it is completely smooth.

Return to the pot. Stir in the nutmeg, salt, and pepper. Bring the soup back up to a hot temperature, and serve.

Makes 2-4 servings.

#butter #carrot #cilantro #cornstarch #evaporatedmilk #glutenfree #greenonion #halfandhalf #main #milk #nutmeg #pepper #sage #salt #soup #tomato #vegetarian #wheatflour

Apples: cut into smallish pieces. Cheese: choose sharp cheese, like goat cheese or sharp cheddar. Cut into small pieces, smaller than the apple pieces, or crumble. You want about half the amount of the apple. Drizzle of honey: I used about 1 Tbls. per apple in the salad. Sprinkling of herbs: choose mild, sweetish herbs, like fennel seed or leaves, poppy seed, lavender buds, or mint.

#apple #cheese #fennel #glutenfree #honey #lavender #mint #poppyseed #salad #side #vegetarian

Cake: ½ cup honey 2 Tbsp butter 1 egg 1 cup flour 1 tsp baking powder 1/8 tsp salt ½ cup milk or nut milk ¾ cup cherries, pits removed ¾ cup chopped damson plums, pits removed ½ cup nuts, roughly chopped

Sauce: 1 cup cherry juice—I got cherry juice from pitting the cherries (add some water if you can't get a full cup) 2 tsp honey 1 Tbsp corn starch 1 Tbsp butter ½ tsp vanilla extract

Preheat oven to 325° degrees. Grease a square 9×9” baking dish.

Beat honey and butter until smooth. Add egg and mix well. Sift flour, baking powder, and salt, then add to mixing bowl alternatively with milk. Stir in cherries, plums, and chopped nuts. Pour batter into buttered pan and smooth out the surface. Bake for 40 minutes, or until golden brown and solid.

Make the sauce by combining cherry juice and honey in a small saucepan. In a small bowl, mix the corn starch with a bit of water to make a smooth liquid, then pour into the pan while stirring. Boil for 8-10 minutes, or until thick. Remove from heat and stir in 1 Tbsp butter and vanilla extract.

Pour the sauce over the baked cake and let sit while it cools, to soak in the sauce.

#bakingpowder #butter #cake #cherry #cornstarch #dessert #egg #fruitjuice #honey #milk #nut #nutmilk #plum #salt #vanilla #vegetarian #wheatflour

1 batch of pie crust dough ¼ cup butter 1 cup mushrooms, chopped small 1 cup beets, chopped small ½ tsp salt ½ tsp pepper ½ tsp dried sage ½ cup flour or corn starch 2 Tbsp water or soup stock

Preheat the oven to 350° F.

Roll the pie dough into 4 small crusts, round or square, about 5-6 inches across.

Combine the butter, mushrooms, seasonings, and flour/cornstarch in a large skillet and cook over medium-low heat until the mushrooms are soft, and most of the moisture has been absorbed by the mushrooms and flour. Remove from heat. Add the beets and the water/stock.

Spoon this filling into the crusts. Fold the crust over and pinch the edges closed. If desired, glaze the top of the crust. Cut small slashes in the tops.

Bake for about 20 minutes, until the crust is golden brown.

#beet #butter #cornstarch #mushroom #pepper #pie #sage #salt #side #snack #soupstock #vegetarian #wheatflour

1 cup chopped nuts 2 pounds plums 1/3 cup honey ½ tsp baking soda 1 ½ Tbsp fresh sage, minced 3 Tbsp arrowroot powder Double batch of pie crust

Preheat the oven to 375° F.

Roll out the pie crust, place in pie tin, and chill until ready to use.

Pit the plums. Mix the plums with the rest of the ingredients. Pour into the pie tin and cover with the top crust, crimping the edges of the crusts together. Bake for 50-60 minutes. Let cool before serving.

#arrowroot #bakingsoda #dessert #honey #nut #pie #plum #sage #vegetarian

Filling: 1 ½ cup carrots, chopped 1 ½ cup mushrooms, chopped 1 cup onions, chopped small 1 cup potatoes, cubed ½ cup milk 2 Tbsp corn starch 1 tsp rosemary 1 tsp basil

Crust: 1 ¼ cup flour 2 tsp baking powder ¼ tsp salt 3 Tbsp butter ½ cup milk mint leaves bit of milk

Preheat oven to 350° F.

Chop the carrots. Boil them until they are bright colored and slightly soft. Drain, reserving ¼ cup of the water.

Cube the potatoes. Boil them until they're soft. Drain, reserving ¼ cup of the water. Mash the potatoes with the milk.

Stir together the carrots, onions, mushrooms, cornstarch, rosemary and basil. Put in a 9” square or circular baking pan. Spread the mashed potatoes over the top. Pour in the carrot and potato water.

Stir the flour, salt, and baking powder together. Cut in the butter, then stir in the milk. Knead to made a cohesive dough. On a piece of waxed paper, roll out the dough until it is big enough to cover the pan. Use the waxed paper to place the dough on top, tucking in the edges. Brush a small amount of milk on the crust, then sprinkle liberally with mint.

Bake for 20-30 minutes, until the crust is golden.

#bakingpowder #basil #butter #carrot #casserole #cornstarch #main #milk #mint #mushroom #onion #potato #rosemary #salt #vegetarian #wheatflour

Crust: 1 cup flour 1 tsp dried ground tomato ½ tsp dill weed 6 Tbsp butter ½ tsp salt ¼ cup water

Filling: 5 eggs 1 ¼ cup milk 1 ½ cups diced onion 1 Tbsp oil ¾ cup cheese, shredded or cubed small 1 tsp black pepper

Preheat oven to 350° F.

Put the onion and oil in a small pan over medium-low heat. Cover and let cook until they are translucent.

Stir together the flour and spices for the crust. Cut in the butter until there are no more large chunks. Dissolve the salt in the water and stir into the flour mixture until it forms a dough. Press the dough onto the bottom and up the sides of a 9” square or circular baking pan. (Or you can roll the crust out on a floured surface.) Chill until needed.

Whisk together the eggs, milk, and pepper until it is completely mixed, then stir in the cheese.

Spread the onions in the bottom of the crust. Pour in the egg mixture.

Bake for 35-40 minutes until top and crust are lightly browned.

#breakfast #butter #cheese #dill #egg #main #milk #onion #pepper #salt #tomato #vegetarian #wheatflour

1 double batch of pie crust 1 Tbsp arrowroot powder 6 cups apples, chopped 1 tsp ground cinnamon 1 tsp ground nutmeg ¼ cup honey 1 egg, beaten ground ginger Ground cloves

Preheat oven to 350° F.

Stir together the apples, arrowroot, honey, cinnamon, and nutmeg.

Make sure the crust dough is chilled thoroughly. Divide in half and roll out each half on separate pieces of waxed paper, using flour as needed to keep them from sticking. roll to about 1/8” thick. Place one sheet of dough in a pie tin, fitting it inside and trimming the edges. Fill with the apples. Place the other sheet of dough over the top, trimming the edges and crimping the top and bottom together along the edge. Brush the beaten egg on the top crust and sprinkle with ground ginger and ground cloves. Cut slashes into the top crust.

Bake for 40-50 minutes until the crust is golden brown.

#apple #arrowroot #cinnamon #clove #dessert #egg #ginger #honey #nutmeg #pie #vegetarian

1 batch of pie crust dough 2 Tbsp butter 1 cup chopped scallions or green onions 1 cup minced carrots ½ tsp dried sage ½ tsp fennel seeds 1 tsp flour or corn starch ¼ tsp salt ¼ tsp pepper

Preheat oven to 350° F.

Sautee the butter, scallions, carrots, sage, fennel, and flour, until the scallions have started to brown.

Roll the pie dough out and cut into circles or squares, 4-5 inches big. Put some filling in each of them, fold in half, and crimp the edges closed.

Bake for 20-30 minutes, until the crust is golden.

Makes 4 pasties.

#butter #carrot #cornstarch #fennel #greenonion #onion #pepper #pie #sage #salt #side #snack #vegetarian #wheatflour

1 batch of pie dough 2 Tbsp butter 1 cup finely chopped lettuce or other greens 1 cup chopped leeks ½ tsp salt 1 tsp pepper 1 tsp flour or corn starch

Preheat oven to 350° F.

Sautee the butter, lettuce, leeks, salt, pepper, and flour, until the leeks have started to brown.

Roll the pie dough out and cut into circles or squares, 4-5 inches big. Put some filling in each of them, fold in half, and crimp the edges closed.

Bake for 20-30 minutes, until the crust is golden.

Makes 4 pasties.

#butter #cornstarch #leek #lettuce #pepper #pie #salt #side #snack #vegetarian #wheatflour