Ingredients

  • 2 tablespoons Extra-virgin olive oil
  • 1 tablespoon Extra Virgin Olive Oil
  • 175g self-raising flour
  • 2 medium Eggplants
  • 3 cups Roasted Globe Eggplant (See my recipe: Whole Eggplant – Oven Roasted)
  • 2 cups Dried Split Peas (Pick out any huls or stems)
  • 8 to 10 medium Bartlett Pears (Peal, core and sliced length wise)
  • 8 medium Bartlett pears (Peeled, cored, and sliced in to about 10 or 12 sections)
  • 16 Leaves Fresh Raw Large Shiso (Get the Ooba variety to grow your own Ooba variety. I got mine from the Kitchen Garden stand at the Nothampton Market)
  • 1/4 teaspoon grated nutmeg (or to your taste)
  • 1.5 teaspoons baking powder
  • 1 cup Oat flour (Whiz rolled oats in blender to make flour)
  • 1/4 cup lemon juice (freshly squeezed)
  • 2lb stew beef
  • 1/2 teaspoon sea salt
  • 1 cup oat flour (process rolled oats in blender to make flour)
  • 1 cup oat flour (Whiz rolled oats in blender to make flour)
  • 1 large onion (chopped)
  • 4 large white potatoes (Leave the skins on, if the potatoes are organic.)
  • lettuce and other salad greens (use the amount you imagine will be needed )
  • 2 cups Ostrich Fern Fiddleheads (Rub off some of the papery covering, perhaps outside in the wind)
  • 1 pint organic strawberries (fresh picked and washed)
  • 4 cups rhubarb stalks (cut stalks into 1 inch lengths)
  • 1 usa dry quart organic strawberries (slice to bite size)
  • 8oz bacon (non GMO fed, local, and nitrate free )
  • 8 carrots (grated multicolored carrots or regular bright orange carrots)
  • 3 apples (chopped into approximately 1)
  • 1 large onion (cut in half and sliced 1/3 inch thick pieces )
  • 4 to 8oz black trumpet mushrooms (trimmed, cleaned, and torn)
  • 2 teaspoons Extra-virgin olive oil
  • 50g margarine
  • 1 medium Onion (Quartered )
  • 1 medium Onions (Roasted or sauted and cut into chunks)
  • 4 cups Water
  • 3 cloves Slivers of Garlic
  • 1 tablespoon Lemon Juice (Fresh squeezed is best)
  • 1 or 2 tablespoon Lemon juice, fresh squeezed
  • 2 cups Cooked Rice (Sticky rice is best and any cool or room temperature rice will do nicely)
  • 2 tablespoons olive oil
  • 5 tablespoons olive oil
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 large red bell pepper (chopped)
  • 1 tablespoon olive oil (Okay to use organic canola or your choice.)
  • 1 medium parsley root (grated / use more depending on the size of your salad)
  • 1 tablespoon organic butter
  • 1 bunch cilantro (chopped)
  • 1 cup water
  • 1.5 cups rhubarb sauce (sweetened with stevia or honey)
  • 1 large tomato (vine ripened )
  • 1 cup cabbage (sliced very thin and chopped)
  • 1 quince (peal (or not) and chop to approximately 1/2′ chuncks)
  • 3 cups sliced zucchini (1/3 inch half rounds )
  • 1 to 3 tablespoon ghee or butter (olive oil can be substituted)
  • pinch Salt (to taste)
  • 50g caster sugar
  • 1 tablespoon Olive Oil
  • 1/3 cup Lemon Juice (Fresh squeezed )
  • 1 large Onion (Chopped in spoon sized pieces)
  • 6 cups Chopped Kale
  • 1/4 teaspoon Nutmeg (Grate the nutmeg or use ground nutmeg, if you must)
  • 1/4 teaspoon Nutmeg (Freshly grated)
  • 2 cups Kim Chi (Choose a brand made in your area or home made would be fabulous)
  • 2 large yellow onions (quartered and scliced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon local honey (Or substitue a drop of stevia)
  • 1/4 teaspoon salt
  • 1 cup carrots sliced (in half rounds)
  • 1.5 teaspoons Hometown blended seasoning (More or less, to your taste)
  • 1 medium carrot (grated / use more depending on the size of your salad)
  • 2 teaspoons lemon juice (optional)
  • 4 scallion (thinly sliced)
  • stevia or honey (add sweetener of your choice to taste)
  • 1 cup whipping cream (organic, if you can )
  • 1 head lettuce (Romaine or your choice)
  • 3 heads lettuce (little gem or baby romaine are ideal varieties)
  • 3/4 cups water
  • 8 -9 Shiitake mushrooms (sliced into bite size pieces or use 1/2 to 1 cup dried mushrooms)
  • 1 pinch sea salt
  • pinch Pepper (Use fresh ground red or black pepper)
  • 2 medium eggs
  • 2 medium Eggplants
  • 1/4 cup Tahini
  • 1 1/2 cup Carrots (Cut in 1/3 inch half rounds)
  • 3 tablespoons Blue Cheese
  • 1 cup Rolled Oats (Use gluten free rolled oats for a GF diet)
  • 1 cup Rolled Oats (For gluten free (GF) use gluten free rolled oats from Bob’s Red Mill brand)
  • 1 Cucumber (cut in long match sticks)
  • 3 cups water or beef broth
  • 1/4 teaspoon grated nutmeg (or to your taste)
  • salt and ground pepper (to your taste)
  • 1 cup cooked brown rice
  • 1 cup celery sliced
  • 2oz feta cheese (crumble or dice any local feta )
  • 1 or 2 jalapeno (seed and veins removed and finely chopped )
  • 1 teaspoon vanilla extract (extract)
  • 2 tablespoons mayonaise (organic)
  • 3 parsley (chopped)
  • 1 pinch stevia or honey (for honey use about 1 tablespoon)
  • 6 large eggs (cage free and organic are optimum)
  • 1 sprig parsley
  • 2 tablespoons Lemon juice (Freshly squeezed)
  • 4 tablespoons milk
  • 2 medium Onions
  • 1 dash Hot pepper sauce (Use your favorite brand or substitute ground black pepper to taste)
  • 1 cup Celery (Diced)
  • 1 cup Light Buckwheat Flour (Use Acadian light buckwheat flour for GF or use Unbleached wheat flour)
  • 1 cup Light Buckwheat Flour (Use Acadian light buckwheat flour for GF or use Unbleached wheat flour)
  • 1/2 cup Chopped Parsley
  • 1/2 cup Toasted Hazelnuts (Coarsely chopped)
  • 3/4lb carrots in 1
  • 1 1/2 cup cooked brown rice
  • 4 tablespoons fresh chives (finely chopped)
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 1 lime (juiced)
  • stevia or honey (if using a little honey warm it a touch and combine it with the vanilla)
  • 1 teaspoon rice vinegar (plain no seasonings)
  • 24 – 36 borage flowers (pull each flower petal away from the fuzzy green sepals)
  • 1 sprinkle cinnamon
  • 2 tablespoons water
  • 2 cloves Garlic (Minced)
  • 1 teaspoon vanilla extract
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Salt
  • 3 teaspoons Ground Cumin
  • 1/3 cup Cane Sugar (Can substitute 1/4 Cup honey)
  • 1/3 cup Organic Cane Sugar
  • 1 cup Fresh Tofu (Optional)
  • 1-3 pinch Salt
  • 3/4lb parsnip in 1
  • 2 large eggs
  • 2 large eggs
  • 1lb cooked hot Italian pork sausage (sliced in rounds)
  • 4 tablespoons fresh chives
  • 4 -6 chive blossoms (torn into thirds or halves)
  • 1/2-1 teaspoon water (enough for desired thickness)
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried dill (or substitute 1 T plus 1 t of finely chopped fresh dill)
  • 200g chocolate
  • 1 teaspoon Parsley, red oinion, Olive oil (Chop the parsley and the onion for garnishing. Drizzle the olive oil on top.)
  • 1 teaspoon Dried Thyme
  • 2 bunches Kale (About 2 pounds or use partf chard and or collard greens)
  • 1 teaspoon Ground Cinnamon
  • 1 or 2 teaspoon Ground Cinnamon (One teaspoon of cinnamon would probably suit most tastes. Add 2 if you dare!)
  • 1/4 cup Tamari Soy Sauce (Serve in tiny dipping bowls)
  • 1.5lb small red potatoes
  • 1/3 cup water
  • 1 medium cooked beet (chopped or carved!)
  • 1 usa dry quart water (use more or less as needed)
  • 1/4 teaspoon salt (or to taste)
  • 2 scallion (sliced thin for optional garnish)
  • 1 teaspoon rice vinegar (plain and unsweetened)
  • 1/4 teaspoon salt
  • 1/4 teaspoon Paprika (optional) (Sprinkle on top of the garnish for a final pop of color.)
  • 2 Bay Leaves
  • 1/2 teaspoon Salt
  • 1 stick Organic butter or canola oil (Room temperature butter is best. Substitute 1/2 cup canola oil for butter, to make it vegan)
  • 1 tablespoon Wasabi (Optional, if you want another spicy hot flavor)
  • 2 sprigs fresh rosemary
  • 1 tablespoon local honey
  • 1 tablespoon organic canola oil
  • 1 large bunch of kale (chopped)
  • 1 sprig cilantro leaves (whole cilantro leaves for garnish)
  • 1 teaspoon lemon juice (fresh squeezed)
  • black pepper (to taste )
  • 1 teaspoon Salt
  • 1 stick Butter (room temperature) (Or use 1/2 a stick if you prefer low fat. Or substitute1/3 cup canola oil )
  • 1 teaspoon dried thyme
  • 1 teaspoon vanilla
  • 4 drops liquid stevia (Use same amount as one would in a cup of tea.)
  • 1 1/2 cup corn kernals (fresh or frozen)
  • pinch sea salt (to taste)
  • 2 tablespoons olive oil (this is approximately amount needed for sautes & oiling baking dish)
  • 1 tablespoon Olive Oil
  • 1.5 teaspoons dried tarragon
  • 2 leaves kale (cut to a size that fits in the blender)
  • 1 tablespoon organic canola oil
  • 6 medium tomatoes (chopped)
  • pinch black pepper (optional) (fresh ground )
  • 2 cloves Galic (Mince garlic at least 10 minutes before you add it)
  • 2 leaves dried bay
  • 2 tablespoons organic canola oil
  • 2 cloves garlic (crushed)
  • 1/4 teaspoon Red Pepper Flakes (Or to taste. Be careful not to get it too hot!)
  • 1 teaspoon sea salt
  • 2 teaspoons dried basil (use 2 tablespoons if your basil is fresh)
  • 1 usa liquid quart Kale Broth (Invisible kale broth (KB) recipe. KB is basically cooked kale pureed with water.)
  • 1/4 teaspoon black pepper (fresh ground)
  • 2 pinches salt (or to your taste)
  • 4 sprigs basil or cilantro (use to garnish)

Optional

  • 5 lady apples (sliced into bite size pieces )
  • 1 cup celery stalks (sliced thin — use inner stalks as they are milder tasting)
  • 1/2 cup organic cranberries (slice into thin rounds)
  • 1/2 cup organic mayonaise
  • 2 tablespoons lemon juice (fresh squeezed and seeds removed)
  • 1 tablespoon cranberry sauce – optional (I scoop up the juicy part of my homemade cranberry sauce for a pink dressing)
  • 1 pinch stevia or honey (sweeten to taste)
  • sugar (a sprinkling for a crunchy top)

Directions

  • Step 1
  • Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

    Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

    Mix well until it is lump free and then break the chocolate into small pieces and add them.

  • Step 2
  • threeeggplantsDish.jpg

    Preheat the oven to 400 degrees.
  • Step 3
  • TahiiMeasured.jpg

    Combine the ingredients up to the garnish; in the blender jar. Pulse blend with the lid on tight. Blend more until smooth. If it is too thick add more Eggplant liquid if you have it, possibly more lemon juice, or water
  • Step 4
  • SplitPeasHandSort.jpg

    Bring water to a boil in a 4 to 6 quart soup pot. Sort through the peas for hulls or stones. Give them a cool water rinse and drain them. Add the split peas to the boiling water. Stir frequently, to keep the peas from sticking to the pan, until it just begins to boil again. Turn the burner down to simmer and simmer for 30 minutes stirring occasionally. More water may need to be added to keep the peas covered by liquid.
  • Filling
  • Step 5
  • Pile pear slices in a 9″ round pie plate. Fill about 1/2 ” above the top of the pie plate use a few apples if you like or if you run short of pears. It’s a lovely combination of flavors.
  • Step 6
  • PearSlicedLengthwise.jpg

    Pile the pears into the 9 inch pie plate. Over fill by almost an inch. The pears will settle as soften in the baking process.
  • Wrap
  • Step 7
  • ShisoLeavesAtMarket.jpg

    Wash the Shiso leaves and dry them with kitchen towels. Stack them up for a self serve wrap fest.
  • Step 8
  • In a small bowl, whisk together the 2 tbsp olive oil, lemon juice and garlic. Add salt and pepper to taste to make a vinaigrette. Set aside.
  • Toppings Preparation
  • Step 9
  • Toast the hazelnuts on a baking pan for 10 to 15 minutes in a 325 degree (preheated) oven. Roll the nuts into a kitchen towel. Wrap them up to steam for 1 minute and then use the towel to encourage most of the skins to come off. Discard the skins. I like to do this step right after I buy the hazelnuts or at least a day before serving them. They store well refrigerated, in a glass jar with a tight fitting lid..
  • Step 10
  • IMG_1203

    Heat a cast iron stew pot over a medium flame for a minute. Add a tablespoon of oil wait a few seconds until the oil is hot. Add part of the stew meat. Leave space around each piece of meat so the meat will brown. If too much meat is in the pan at once, the meat will just boil in its own juice. Brown for about 5 minutes on the first side and 3 minutes on the other sides. The meat is ready to turn when it no longer stuck to the pan. Turn with tongs. Remove the pieces of meat when all sides are browned. Set the meat aside. Repeat with more portions of meat adding a little more oil as needed until all the meat is browned. There will be plenty of brown crustiness on the pan. This is a main source of the delicious flavor.
  • Dry Ingredients
  • Step 11
  • Whiz up oats in the blender, to make at least a cup of oat flour. Making your own flour is a handy option, if you don’t have oat flour on hand. Combine and mix just 3/4 of a cup of the oat flour with the rest of the dry ingredients in a large mixing bowl. Set aside while you blend the wet ingredients. Save the other 1/4 of a cup of oat flour separately.
  • Step 12
  • Fresh picked from the garden and finely chopped

    Wash and then chop the chives.
  • Dry Ingredients
  • Step 13
  • In a mixing bowl, combine all the dry ingredients and stir to evenly distribute the baking powder and salt. Set aside while working with the wet ingredients.
  • Saute
  • Step 14
  • Getting Celery Ready for the Saute and Soup Luscious and Local

    Prepare and chop all the vegetables for the saute step. Cut into any shapes you like. Spoon size is practical.
  • Step 15
  • Wash potatoes. Peel them if they have been grown using pesticides. Or peel them if it’s February and the potatoes in the pantry happen to look like they need to be peeled! Cut them into even sized classic french fry shapes. Put the cut up potatoes in a big mixing bowl. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
  • Step 16
  • Wash the greens in a large container of cold water. Dry the greens in a spinner or pat them dry with linen towels. Tear the greens up and place on salad plates or in bowls.
  • Step 17
  • Rinsing the brown papery covering off of fiddleheads before boiling them.

    Rinse in a bowl of cold water to remove papery brown coverings. Repeat.
  • Step 18
  • Spoon ultra flavlorful salsa on an entree by Luscious and Local

    Squeeze the juice of one lime (about 1-2 T) into a bowl. Thinly slice the scallions. Chop the jalapeno(s), cilantro, and strawberries. Add them to the bowl with the lime juice. Salt to taste. Tear the chive blossom apart carefully from the stem end for garnishes. Mix any flower-lets that fall apart into the salsa. Let the salsa rest for 10 to 20 minutes so the flavors can mingle.
  • Step 19
  • Crisp and juicy stocks of rhubarb getting sliced up

    Cut off any remains of the rhubarb leaf from the top of the stalk and trim the bottom of the stock where it was connected to the root. Wash the stalks and cut a few stalks at a time with a sharp knife.
  • Step 20
  • The Sliced Strawberries and Rhubarb Sauce Await the Fool by Luscious and Local

    Put a bowl for whipping cream and the beaters in the freezer or refigerator for a few minutes. While those are cooling, wash, trim, and slice a quart of fresh picked strawberries. Put the strawberries aside until you are ready to assemble. They can be refrigerated or kept at room temperature. Hint; cold berries don’t seem as flavorful.
  • Step 21
  • Bacon Prepared for a Bacon, Lettuce, and tomato salad by Luscious and Local

    I like to cut the edges of the bacon before putting it in the pan. They way the it will lay flat while it cooks. Add oil or bacon grease to the skillet if your bacon is extra lean. Fry the bacon. For best success lay out the bacon in a cold pan so that it almost covers the bottom of the pan then turn on the flame. Cook on medium or medium low watch it closely and turn as needed. Tongs work well to turn the bacon. When the bacon is done it can be drained on paper towels and then cut into small pieces. Set the bacon aside while the rest of the salad is prepared.
  • Dressing
  • Step 22
  • Combine the olive oil, salt, and pepper in a deep bowl. Whisk in the vinegar and lemon juice. Set aside while you get the vegetables ready.
  • Step 23
  • Quince Adds Extra Flavor and Interest

    Wash then chop the apples and the quince. Chop the quince into smaller pieces than the apples. Quince are slower to cook.
  • Salad
  • Step 24
  • Break up the leaves of salad mix or leaf lettuce and distribute 1/4 on each plate.
  • Step 25
  • White onions at time of turning heat to low

    Saute onion slices in olive oil (up to a tablespoon) on medium heat, stirring until lightly browned. I like the looks of some browned edges on the onions that comes with the use of medium heat. Turn the heat down to low stirring occasionally. Continue cooking until soft. Approximately 10 to 20 minutes. You can begin step 2 as the onions are on low, if you don’t mind multitasking.
  • Step 26
  • Fresh picked black trumpet mushroms

    Choose the amount of mushrooms you want to cook. The rest can be placed in a bowl, covered with a damp towel, and stored in the refrigerator. Keep the towel damp and these mushrooms will keep will for at least a week in the refrigerator.
  • Step 27
  • Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

    Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.

  • Step 28
  • EggplantRoastPanOnion

    Prepare the eggplants for roasting by washing it in cool water. Dry the eggplant. Peel the onion and cut it in halves or quarters. Rub the eggplants and the onion the oil. Use a glass or metal pan. Apply oil only to the areas under the vegetables. Pierce the eggplant skins once or twice with a knife. There is no need to trim the crown or stem from the eggplant.
  • Step 29
  • BabaGanoushIngrdBlender.jpg

    Scoop into serving dish. Garnish with parsley, red onion and a sprinkle of paprika. Enjoy as a dip for pita bread, crackers, or vegetables. If you want to freeze any or all of the baba ganoush. put it in a freezer container, label, date, and store in your freezer. It will kept in the refrigerator for up to a week or in the freezer for up to 5 months.
  • Step 30
  • OnionCeleryCarrotSaute.jpg

    Saute the onions, celery, carrots, pepper, salt, and herbs in the olive oil over medium to medium-low heat. Stir frequently for about 10 minutes. Veggies will soften not necessarily to brown the vegetables.
  • Filling
  • Step 31
  • Drizzle with lemon juice and sprinkle with the freshly grated nutmeg. Grate the nutmeg directly over the pears, if you have confidence in your sense of a light dusting of nutmeg. For those new to using fresh nutmeg be cautious and measure first. Let the filling rest while you create the topping.
  • Step 32
  • Sprinkle the lemon juice over the fruit. If the fruit is sweet as it usually will be, use the full amount otherwise use a bit less. Dust the pears with ground or grated nutmeg.
  • Step 33
  • ShisoLeaReadyWrap.jpg

    Set up all the filling ingredients in separate bowls for self serve as each person builds their own wrap.
  • Step 34
  • In a large frying pan over medium heat, warm the remaining olive oil. Cut the kale leaves crosswise into 1″ strips and add to the pan. Cover and cook, stirring occasionally, until the kale wilts, 5 to 7 minutes. Uncover, drizzzle the vinaigrette over the top, and toss. Season with salt and pepper. Transfer to a platter and serve immediately.
  • Toppings Preparation
  • Step 35
  • SauteGarlicSlivers.jpg

    Cut the garlic cloves in thin slices or slivers, your choice! Saute in a teaspoon of olive oil stirring frequently until soft and lightly browned. Set aside
  • Step 36
  • IMG_1219

    Add the onion pieces, rosemary, thyme, and tarragon to that same pan. Add a bit more oil, if needed. Keep the heat on medium or medium low and stir the onions as they gently cook for about 10 minutes. This step is complete when the onions start to turn clear. They will also be nicely brown from cooking with the meat juices.
  • Wet Ingredients
  • Step 37
  • Kale in blender with other liquid ingredients

    Combine the kale leaves and all the other wet ingredients except the brown rice in the blender jar. Whiz these by pulsing a few times and running until the mixture is smooth. Now add the brown rice and blend again, stirring as needed. * Safety tip: Turn off the blender before stirring!
  • Step 38
  • Wisking olive oil and fresh squeezed lemon juice for a dressing.

    Whisk together the lemon juice, olive oil, and honey. Whisk until an emulsion is achieved. Stir a pinch or two of salt and ground pepper.
  • Wet Ingredients
  • Step 39
  • Beet Hearts About to be Pureed for Heart Cakes!

    Place all the wet ingredients in the blender bowl. Blend on medium speed until there are no beet chunks and the mixture is smooth. It will look like a raspberry smoothie!
  • Saute
  • Step 40
  • Celery, Onion, Red Pepper, and Carrots in the Saute Luscious and Local

    Heat the oil in a caste iron pan. Saute all the vegetables for this step until the onion starts to become clear.
  • Step 41
  • Baking Flavorful, Colorful, and Crispy Oven Fries by Luscioua and Local

    Drizzle a tablespoon of oil over the potatoes. Toss them like you would a tossed salad to evenly distribute the oil. Arrange the cut potatoes evenly over the parchment covered baking sheet; without crowding them too much. Use a second baking sheet if need be. Sprinkle lightly with “Hometown Blended Seasoning” or your own blended seasoning. Salt is usually part of a blended seasoning.
  • Step 42
  • Parsley root was dug this spring after wintering over by luscious and local

    Wash and then grate the carrot and parsley root. Decorate the salads with some of each of the grated roots. Serve with a dressing on the side for drizzling on the salad.
  • Step 43
  • Boining spring fiddleheads and timing with my iphone by Luscious and Local

    Add to a pot of boiling water. Boil for 12 minutes.
  • Step 44
  • June fiesta in a bowl with strawberries, chive flowers, cilantro, scallions,jalapeno, and lime

    Move the salsa into a serving bowl. Garnish with the chives blossoms and a few cilantro leaves. If you are topping an entree or side dish, just scoop some on each serving and further garnish with the chives blossoms for “wowee” color.
  • Step 45
  • It is Almost Time to Stir the Rhubarb by Luscious and Local

    Combine the rhubarb and water in a sauce pan. Cook with a loose fitting lid over medium or low heat stirring every 7 minutes or so until all the rhubarb in very soft. The total cooking time averages about 20 minutes.
  • Step 46
  • Whipping the Cream for the Dessert by Luscious and Local

    Wait to whip the cream until just before assembling and serving. Get out the cold high sided bowl, the beaters or hand beater, and the whipping cream. Beat the cream until it begins to thicken. Add the vanilla and a tiny amount of stevia or a bit of another sweetener and continue to beat just until the cream holds a nice strong peak. Be very watchful and stop before it starts to get lumps and turn to butter.
  • Step 47
  • Rinse the lettuce well in cool water. Dry it in a salad spinner or with an absorbent kitchen towel. Slice or tear the lettuce into bite sized pieces. Put it in a salad bowl that has room for tossing the salad with the dressing.
  • Main
  • Step 48
  • The results of the carrot prep. for Little Gems by Luscious and Local

    Prep the vegetables by washing and or peeling as necessary. Slice the cabbage thin and chop to make it about an inch or so long. Separate the individual “little gem” leaves from the head. Grate the carrots and keep each color in it’s own bowl (if the carrots are different colors).
  • Step 49
  • Apple and Quince Ready to Stew

    Put all the fruit in a cooking pan; add water and a pinch of stevia (if you are using stevia) . Cover with a lid but not tightly, to avoid having the sauce boil over. Cook on low or medium low hear until the fruit is soft. Stir the mixture every 10 minutes or so and adjust the cooking temperature as needed to keep it from burning on the bottom or coming to a full boil. This will take 30 minutes or longer.
  • Salad
  • Step 50
  • preparing salad ingredients

    Add the 1/4 of the celery, apple slices, and cranberry pieces to each salad. Make the dressing using the steps below. Then dress and serve.
  • Step 51
  • STep 2 in making zucchini for frittata by Luscious and Local

    In a separate pan, saute zucchini slices in a little olive oil. Add the dill and salt during this quick saute. (if you are using dried mushrooms soak them first in a small amount of warm water for a few minutes)
  • Step 52
  • Cutting the base of each mushroom leaving a funnel of tender tasty flesh.

    If the bottoms have not already been trimmed, cut an inch or more off before cleaning them. Tear them open and brush them off one by one. If there is a lot of dirt, an “kitchen” tooth brush can be used for brushing. In some cases you may want to rinse them in a bowl of water. Whirl them in a salad spinner to remove excess water.
  • Step 53
  • Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough.

    Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked!

    Allow to cool for at least 5 minutes before eating.

  • Step 54
  • EggplantKnife.jpg

    Put the pan of eggplants and onion halves in the hot oven.
  • Step 55
  • Combine the vegetable saute with the cooked peas add in the kale broth and the minced garlic. If you want you can add the garlic just before serving and it will cook some from the heat of the soup. Using some of the kale broth to rinse out the saute pan is a nice way to gather up all the herbs and any caramelized bits of vegetables. Cook the soup another 20 minutes or until the split peas are done but not over cooked and turning to mush. If you prefer a creamy split pea soup, cool then blend it in batches and reheat slowly.
  • Topping
  • Step 56
  • Stir rolled oats, flour, sugar, cinnamon, and salt to mix well. Cut in the soft butter until uniformly mixed in small pea sized crumble. Or you can melt the butter over very low heat and sir thoroughly into the dry mixture. This melted butter option gives a uniform texture rather than the crumble look. This is a good place to mention, for health’s sake use Organic or non-bht butter or non-GMO certified Canola oil. I use organic cane sugar because, at this time, all beet sugar is thought to be GMO. * To substitute honey just omit the sugar and blend the honey with the soft butter and proceed as above.
  • Step 57
  • ToippingButterStir.jpg

    Measure all the dry ingredients into a medium mixing bowl. Mix until the everything is evenly distributed.
  • Filling
  • Step 58
  • ShisoWrappingHand.jpg

    The host may want to demonstrate the building of a wrap for the new comers to leaf wrapping. Lay the ingredients in the center of the leaf. Start the rolling on the side of the leaf, tucking in the stem as you roll.
  • Toppings Preparation
  • Step 59
  • Crumble the blue cheese with a fork. Crumbles the size of peas are good for this purpose. Set aside until the hot kale is ready to serve.
  • Step 60
  • Return all of the meat to the pot adding the bay leaf, and water. Cover and simmer for an hour or an hour and a half. If the meat is a tender cut, just an hour of simmer time will do. Remove the bay leaves and add the carrots, potatoes, and parsnips. Simmer for another 30 minutes or until the vegetables are done. Add salt and pepper to taste. Additionally i added a sprinkling of salt and fresh ground pepper to each bowl. Note: if you want to thicken the broth to make a gravy that can be done. I found the broth both flavorful and beautiful as is.
  • Combine
  • Step 61
  • combining the dry and the wet ingredients

    Heat your pan or griddle on medium and add 1 tablespoon of the oil. And quickly, before the oil smokes, empty the blended green mix into the bowl with the dry ingredients. Stir just long enough to mix in all the dry ingredients. If the mix is too thin, add a bit more oat flour to create the desired consistency. Conversely, if the mix is too thick add water 1 tablespoon at a time and stir to desired consistency. Not sure? Use a ladle to pour the mix in the pan and see how it looks and and cooks.
  • Step 62
  • DSC_0688

    Add the chopped chives. Stir again and the dressing is ready to use in another dish or serve along side of a salad.
  • Combine
  • Step 63
  • Pureed Beets in Transition

    Pour the wet mixture into the dry ingredients. Stir just until all of the dry ingredients are combined into a fairly thick batter. (Going for… spreadable to form shapes on the hot griddle) Add more water as needed, if the batter is too thick. You will know for sure it is too thick, if it doesn’t spread easily with a spoon into a heart shape. I start heating the griddle on low during this step.
  • Simmer
  • Step 64
  • Hot Italian Pork Sausagge Cooked and Cooled: Luscious and Local

    Add all the ingredients from the simmer section and the vegetable saute to a 6 quart soup pot.
  • Step 65
  • Put the pan of potatoes in the hot oven for ten minutes. Take the potatoes out and turn them over with a spatula. I use a metal one and a wooden one for the controlled chaos of getting them all turned. Sprinkle with more seasoning blend so there will be plenty of enticing color on the up side. Bake for 8 to 12 minutes. Test every few minutes to see if they are done. Serve hot.
  • Step 66
  • The cooling ice bath after boiling and before the butter treatment by Luscious and Local

    Drain and plunge the fiddleheads into ice cold water for one minute. Drain completely and lay on linen kitchen towel to soak up remaining water.
  • Step 67
  • Especially Red Rhubarb Sauce with a Fun Dollop of Yogurt on Top

    Let the sauce cool. Sweeten to taste with your choice of sweetener. I recommend stevia or local honey. It is easier to judge and adjust the sweetness when the sauce is cool. And there are times when unsweetened rhubarb sauce is called for. Stay tuned for the reveal of that recipe!
  • Step 68
  • Rhubarb Sauce, Whip Cream, and Strawberries by Luscious and Local

    Assemble the Fools. Put a layer (about a 1/2 cup) in each of the four small dessert bowls or martini glasses. Add a layer of whip cream and then a layer of sliced strawberries. Finish with a layer of whip cream adding a strawberry garnish on top.
  • Step 69
  • Slice up organic vine ripened tomatoes into bite sized pieces. Make a special slice for a garnish. And you might want to slice up a couple of scallions for a garnish as well. Add the tomatoes into the bowl with the lettuce.
  • Main
  • Step 70
  • Divide the cabbage and parsley evenly between each bowl and mix all the ingredients . Give the dressing another stir and dress the carrot and cabbage mixtures.
  • Step 71
  • A Smidgen of Stevia to Warm Sauce

    Let the sauce cool. If you are using honey, add it when the sauce has cooled but it still warm. This is wise when the honey is raw. It would be a waste of nutrition to cook raw honey, especially when there is no particular need to do so. This is the time to taste the sauce, no matter which sweetener you have used. Add further stevia or honey to desired sweetness. Serve in a small bowl with a dash of cinnamon on top.
  • Dressing
  • Step 72
  • Cranberry Tinted Salad Dressing Ingredients Ready

    Gather the dressing ingredients.
  • Step 73
  • Zuchinni, mushrooms, dill and salt in the saute pan

    Stir in the mushrooms. (if you are using dried mushrooms soak first in a small amount of warm water for a few minutes, before this step) Saute just until the zucchini is well heated and everything is mixed together. Turn the heat off and let rest while you prepare the eggs.
  • Step 74
  • Bite size pieces of wild mushrooms ready to toss into the hot pan.

    I like to tear each mushroom into fairly small pieces so they cook quickly and evenly.
  • Step 75
  • RoastedOpenedEggplant.hpg

    Test the eggplants for doneness once they skins get a very relaxed look. They are done when a knife probes the eggplant easily. Start checking at about 45 minutes. It is desirable for skins to be browned. If you are using a dark purple globe eggplant the browning may not be easy to see.
  • Step 76
  • Ladle soup into bowls. Garnish with your choice of Parsley, chopped sweet red pepper, or a dollop of sour cream. Serve
  • Topping
  • Step 77
  • Cut the butter into the dry ingredients until it has the coarseness of peas. If you your butter is cold, like mine was, melt it and stir it in. The crumbly texture is lost with this latter method but no one has complained yet! By the way, remember, to lower the fat content use only a half stick of butter. It still tastes great. Go even further serve it topped with yogurt in place of whip cream or ice cream.
  • Filling
  • Step 78
  • ShisoWrapping2GoingOn.jpg

    Continue to roll incorporating the filling.
  • Cooking the Kale and putting it all together
  • Step 79
  • ChopKaleHand.jpg

    Trim and discard tough kale stem ends and any discolored areas. Wash kale by swishing it in a cool water bath shaking the excess water off. If you wish, remove the stems by pulling the leaf from the stem with your hand. Hold the stem in one hand and pull down with the other to separate the leaf from the stem. It is easier than one might imagine! Cut stems in small pieces of a 1/2″ or less, and cut the leaves into larger chunks. Alternately, I often just cut the part of the kale with the thick stem part thinner than I cut the top part of the leaf.
  • In the Hot Pan
  • Step 80
  • A green with kale pancake in the pan and on side two!

    I like the batter thick enough to ladle and then spread or coax with the back of a spoon to a desired shape. Keep their size to about 5″ or 6″ in diameter. If they are too large, they can be difficult to turn over. Cook until light brown on the bottom. You’ll notice a few bubbles as they are nearly ready to turn. These take a little longer to cook than traditional pancakes. Turn and cook on the other side until light brown. Put on a plate and hold in the oven or serve as they come off the grill. Serve on warm plates. Top with your favorite syrup or topping.
  • Frying
  • Step 81
  • Valentines Pancake Cooking

    Add some of the tablespoon of a oil to the griddle. Spread it around with a pancake turner. Drop one spoon of batter, on to the medium hot griddle, for one side of the heart. Drop another spoonful for the other side of the heart. Coax these into a heart shape. It’s easier than you might think. And with practice, like anything, it becomes second nature. Fry on a medium to medium low griddle until a couple of bubbles come up and pop. At this point it will be baked enough to stay intact while flipping over with the pancake turner. Cook until done on the second side. This might take a minute. Don’t over cook. It will dry out the pancake and make it more likely to brown.
  • Simmer
  • Step 82
  • Chopped tomatoes and kale for Hot Italian Sausage Soup by Luscious and Local

    Turn the heat up to medium high for about 5 minutes or until the soup is steaming hot. Turn the heat to low and cover the pot. Simmer for 30 minutes or until the vegetables are done to your liking. Taste and adjust the salt and herbs for optimum flavor.
  • Step 83
  • Almost the last step before serving enchanting ostrich fern fiddleheads

    Heat the fiddleheads with the butter and optional lemon juice just enough to warm and coat with the butter.
  • Step 84
  • Mix up the mayonnaise, vinegar, and water by beating it with a fork until it has a smooth and fairly thick consistency. Play with the amounts of ingredients until you have a good consistency. If you make too much dressing store it the refrigerator and use it to start your next salad dressing. There are many tasty variations of mayonnaise salad dressings.
  • Step 85
  • Seperating the flower petals from the fuzzy calyx.

    Prep the freshly picked borage flowers by pulling the petal parts away from the calyx of each flower. The calyx is too fuzzy to eat comfortably.
  • Step 86
  • Variation: Make it a smooth textured sauce. Give it a spin in a food processor or a blender.
  • Step 87
  • Dressing for greenslald with fruit

    Stir up the the dressing ingredients with a whisk. Taste and add salt or more of any ingredients to adjust the texture or flavor.
  • Step 88
  • A good size bowl makes whipping the eggs easier with less chance of mess

    Crack the eggs into a medium size mixing bowl. Add the water or 2 T of the liquid left over from soaking the mushrooms. Whip with a whisk until the eggs and water are very well mixed and frothy.
  • Step 89
  • The pan and ghee ready to preheat on the stove.

    Put the ghee, butter, or olive oil in your favorite saute pan or skillet. Heat the pan up to medium or medium low heat before adding the mushrooms. Watch the pan while it heats to notice when it is just up to temperature. The pan is hot enough; when one piece of mushroom is added it starts to cook or the oil starts to bubble.
  • Step 90
  • ScoopingEggplantMush.jpg

    Take the vegetable out of the oven when they are done. Let them cool. Scoop out the eggplant contents. Discard the skins. Use right away in another recipe; keep in a covered container in the refrigerator for up to 3 days; or put in a freezer safe container and freeze for later use. The onions can accompany the egglant in any of the above steps.
  • Step 91
  • PearCrispWholeDone

    Distribute the topping over the pears and cover with tin foil,to keep the moisture in. Bake for 30 minutes at 350 degrees. Remove the foil and bake for another 20 minutes or until the fruit is soft. Use a knife to test for a soft feel to know it is done. Let cool to warm and serve with or with out a topping such as whip cream.
  • Filling
  • Step 92
  • ShisoWrapping3Go.jpg

    Roll until the wrap is sitting on the furthest leaf edge. These leaves are a perfect texture for wrapping and the flavor mild and combines well with the filling ingredients.
  • Cooking the Kale and putting it all together
  • Step 93
  • OilPouringPan.jpg

    Heat the olive oil in a pan over medium heat. I use my largest cast iron skillet. Add the stem part of the kale first, so it gets a bit longer to cook. Stir for a minute. Add the rest of the kale and stir to saute. Next add a tablespoon or two of water. Turn the heat to medium low and cover the pan with a lid. Simmer for about 5 minutes or until done. The water may have cooked away, if not, drain the water off and salt to taste.
  • Serve
  • Step 94
  • Garden Vegetable and Pork Soup Garnished with Cilantro by Luscious and Local

    Ladle the soup into bowls and garnish with sprigs of cilantro or a tablespoon of basil leaf chiffonade. If using basil leaf, garnish the individual bowls of soup at the table. Basil leaves will wilt and possibly turn dark fairly quickly, if they sit on the hot soup for any length of time. The same goes for the cilantro. Enjoy!
  • Step 95
  • Fiddleheads cooked and ready for the table by Luscious and Local

    Scoot them into a serving bowl and sprinkle with feta cheese. Enjoy
  • Step 96
  • Bacon Lettuce and Tomato Salad: Yeah for tomato season

    Add about 2 tablespoons of salad dressing to the lettuce and tomatoes. Toss with salad spoons just enough to coat it all with the dressing. Scoop servings onto salad plates sprinkle the bacon over it, top with a slice of tomato, and add the scallions if you like. The salad is ready to serve. It’s best if eaten soon after it is made.
  • Step 97
  • Appetizers decked out with borage flowers by Luscious and Local

    Scoop a spoon of the dressed carrot and cabbage mixture onto each little gem leaf. Decorate the “lil’ gem appetizers with the flowers” for more color punch.
  • Step 98
  • Green salad with apples and cranberries on a pottery plate

    Another Example: This rendition of the salad is made with organic and local red leaf lettuce and the cranberry salad dressing.
  • Step 99
  • Firttata is almost ready to place in the oven.

    Lightly oil a 9 X 9″ (or similar size) baking dish and evenly distribute the zucchini and mushroom mixture in the dish. Pour the frothy eggs over the vegetables. Top with the sauteed onions. Bake at 350 Degrees for about 30 minutes. Test the center with a knife. if the knife comes out clean it is done. It will be puffy when it is done and then settle as it begins to cool. Serve at once or serve at room temperature.
  • Step 100
  • Mushrooms will be cooked and ready to eat in just 2 to 3 minutes.

    Put all the mushrooms in the pan when it is up to temperature. Let them cook while stirring frequently. They will turn fully black as they cook and be ready to eat in about 3 minutes. Add a sprinkling of salt, if you like.
  • Cooking the Kale and putting it all together
  • Step 101
  • Use tongs to move the kale to a warmed serving dish and pile it tall if you like. Top first with the garlic, then the blue cheese, and finally with the toasted hazelnuts. As an alternate method, one could stir the blue cheese and garlic into the kale while it is still in the pan. Then add the hazelnuts as a topping. I like the first methods when I have guests who will want to pick around the blue cheese. All the more remains for the big fans of the “blue”
  • Step 102
  • Black trumpets foraged from the wild are now ready to enjoy

    Put a few parsley leaves on each plate. I like to warm my plates ahead of time to keep the mushrooms from loosing their warmth into the plate. Place a scoop of mushrooms on each plate and serve immediately.