Now that fall is here, I’ll likely be turning to this tasty version featuring butternut squash. It might seem like an unlikely pairing, but the squash, along with cinnamon and nutmeg, adds subtle sweetness and the type of warm, homey flavor I find myself craving once the weather starts to cool.Read More
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You can mill at home even if you don’t have a turbo-powered blender. In this recipe, the wheatberries soak overnight—softening them up enough for any home blender to tackle. That said, if you have a Vitamix you can skip the soaking step and make the batter right away. Makes 14 to 16 (3-inch) pancakes.Read More
The day concludes with The Feast in The Fields, a vegetarian, farm-centric meal. For the last two years, I've had the pleasure of being the chef for this event. It's a lot of fun and engaging professional challenge to prepare many courses, for many people, from the gorgeous fruit and vegetables grown on the farm.
Whenever I feed a large group of people, I'm always curious to see which dish is the most popular. Sometimes the group is split as to a favorite, but last Saturday these beet pancakes were the belle of the ball!Read More