Wild Rice Waffles

Michael and I love this recipe for Wild Rice Waffles. We’ve made two batches of them for freezing for use later on in the growing season and they work really well from the freezer to the toaster, but these waffles are elegant enough to serve at any gourmet breakfast to impress visitors or friends.

Vegetable Fettuccine

Vegetable fettuccine is one of our favorite garden recipes and is great for entertaining and showing off your fresh-picked stuff. Notes: •Be sure the vegetables are firm. •Shrimp–make sure it has not been preserved with metabisulfites—check the bag for ingredients. •I’ve used Romano cheese instead of Parmesan but it isn’t as good. I’ve also used Parmesan from the container and it tastes almost as good as freshly ground. •This recipe is also great with fresh asparagus or some fresh corn kernels tossed in.

Bone Broth

Bone broth is stock or broth made from the bones, hooves, knuckles, carcasses and tough meat of chicken, fish or beef. Hooves, knuckles and heads produce the most gelatin. Bone broth has been used since the beginning of time for various health concerns such as: cancer, diabetes, digestive problems in babies (when added to their milk), infectious diseases, jaundice, muscle diseases, nurturing the sick, osteoporosis/osteopenia, peptic ulcers, pregnancy, sore throats and tuberculosis.

Cuban Black Beans Recipe

I’m posting this fantastic recipe for Cuban Black Beans from Brit Heisel. It’s just too delicious, too easy, and too versatile! It’s also pretty AND it’s my secret weapon when we have vegetarian friends over. And now it’s even a winning recipe! I submitted it to the Idaho Farmers Market Recipe Contest this year and won the Best Use of Idaho Beans category!

Green Beans-Roasted

For this recipe use garden fresh or the freshest beans you can purchase. These beans are sweet, crisp and tender. Roasting can also be used for the somewhat older beans. When roasted they are deeply caramelized with full-flavor. Roasting also encourages the Maillard reaction—a chemical response that creates flavor through browning. Cook’s Illustrated (Rebecca Hays is the Chef for this recipe) says this recipe disappears ‘faster than a tray of french fries’. This recipe uses half the fat you’ll find with the same bean recipe served in places like China Buffet. If you line the pan with foil it makes for easier cleanup. Enjoy!

Banana Bread Gluten Free

Banana Bread Gluten Free: In a large bowl, mix the almond butter and almond oil with a hand held mixer until smooth, then blend in the eggs and agave nectar. In a medium bowl, combine the almond flour, arrowroot powder, salt, and baking soda and cinnamon. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in mashed bananas.