- Page 21 of 69 - Wholesome Recipes Made for Sharing

January 27, 2016

Cinnamon Beet Rolls

Over the summer our local CSA hosted a “kids on the farm” day and it was one of the highlights of our summer. It was such a treat to visit a real farm and see how and where all of our summer produce is grown. The kids went on an edible farm walk through raspberry bushes, fields of kale, rows of tomatoes, and even explored a mushroom forest. They learned about healing herbs and made little pouches of homemade tea. They were able to help feed the pigs and visit the cows. The experience was wonderful and deepened our appreciation for all of those hard-working farmers out there. Upon arriving at the farm, we were greeted by a large table set up with a heaping bowl of pink dough deeply colored from red beets. The kids all delighted in being able to take a bit of dough and shape their own rolls for their morning snack. And now as we approach Valentine’s Day, I thought it would a festive time to make those beautiful pink sweet rolls again and bring back memories of our day at the farm.

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January 20, 2016

Spicy Honey Crostini with Pears and Walnuts

Crostini is almost always my appetizer of choice for bringing along to share at suppers and gatherings because I find little toasts with toppings irresistible and the variations are endless. I recently discovered Bees Knees Spicy Honey through the Hatchery and it makes the most outstanding crostini. For those of you not yet familiar with the Hatchery, they are a company that focuses on bringing small and independent artisans together in one online marketplace. In addition to purchasing full size products through their marketplace, each month you can also sample various ingredients from these makers through their unique tasting boxes. I’ve been receiving Hatchery tasting boxes for the past few months and each month I feel inspired to incorporate new flavors and spices into my cooking that I might not have otherwise tried. And just in case you need some ideas, each box comes with a guide which introduces each of the makers and provides pairing suggestions for each ingredient. Their marketplace sells jams, honeys, nut butters, spice blends, cooking sauces, oils, vinegars, and so much more. Almost anything you could want to make your time in the kitchen just a little more interesting and exciting is sold at the Hatchery. This spicy honey is one that I’ve been particularly smitten with. It’s infused with chili peppers and has just enough bite to spark a curiosity and leave you wanting more. Here it’s drizzled over juicy fresh pears and toasty walnuts layered on a spread of whipped fresh ricotta and creamy goat cheese. The combination is heavenly.

Right now the Hatchery is kindly offering Gather & Dine readers an opportunity to try their first tasting box for just $10 when you use the code GATHERANDDINE at checkout. And for this week only, they are offering G&D readers 15% off all marketplace purchases when you use the code HATCHGD15 at checkout. (Disclaimer: Discount may not be used in conjunction with any other discounts.) They currently have a new batch of Bees Knees in stock, but I’ve seen this honey sell out on numerous occasions so get some while you can!

January 13, 2016

Miso Roasted Veggie Flatbreads with Green Tahini Yogurt

I cannot remember exactly when I first starting cooking with miso, but I think it was around the time when my dad was struggling with cancer and my mom had been experimenting with the macrobiotic diet to promote healing. Those two years were pivotal in my learning about the role of food in our overall well being and I became much more conscious of health and wellness. Back then we used miso mostly in soups and Asian cooking, but more recently it has become a favorite way to add that umami taste to a myriad of foods. Miso is rich in nutrients and because it is fermented it also contains probiotics. With its growing familiarity there are several varieties widely available in stores ranging from white miso (the most mild) to red miso (much more assertive). I usually use white miso as I find it adds plenty of flavor without being overwhelming.