This recipe is from Beth May, better known as Tempeh Girl. It uses gluten-free ramen noodles and two local products: her tempeh and Two Chicks Farm kimchi.
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Crock-Pot Maple Pumpkin Applesauce
Nothing says fall like “maple,” “pumpkin,” and “crock-pot.” Serve this applesauce warm to welcome someone in from the cold.
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Maple Fudge
The richest fudge you ever had. From the Maple Valley Cooperative.
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Maple Eggnog
It’s not just for the holidays! A creamy, smooth eggnog from the Maple Valley Cooperative.
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Cranberry Sauce Sweetened with Maple
A delicious addition to your holiday meal.
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Smart Recipe: Turkey and Avocado Melt on Rye
A simple, open-faced sandwich to try with our new Dark Rye, on sale now. From Lisa Woodward, our Demo Coordinator.
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Better Than Ramen
A recipe for those of us who love noodles but aren’t crazy about the spice sacks that come with Ramen packs. Lotus Foods sells plain rice ramen in multipacks; pair it with Better Than Bouillon for a delicious hearty clear soup.
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Chestnut and Chestnut Flour Recipes
Local chestnuts from High Rock Farm, as well as the farm’s gluten-free chestnut flour, are arriving in stores. Here are some recipes to get you started.
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Pumpkin Pancakes
The name says it all.
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How to Use Preserved Lemons
Preserved lemons (unjuiced lemons preserved in a salt brine) add a huge amount of unique tart, lemony flavor to many dishes. Rather than being sour, they are mildly tart and…
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