Blueberry Dark Chocolate Granola

We usually have fruit for breakfast since it's quick and healthy, but this week we wanted to try something new. We wanted something that was still quick and healthy, but more filling with a little extra sweetness. So, we decided on granola. We had it with a little milk in the morning, but it is so tasty that we found ourselves snacking on it all day. You will too.

granola recipe


ingredients:

2 cups of organic rolled oats
1 cup of organic unsweetened coconut flakes
2 ounces of your choice of dark chocolate, roughly chopped (we tried Scharffen Berger)
1 cup of organic blueberries
2 tablespoons of organic extra virgin coconut oil
2 tablespoons of organic honey
Seeds from half of organic vanilla bean
Pinch of sea salt

recipe:

i. Preheat oven to 350 degrees Fahrenheit.
ii. In a large mixing bowl, combine oats, coconut flakes and sea salt.
iii. In a smaller bowl, combine vanilla bean, coconut oil and honey, then pour into the dry ingredients and stir until ingredients are completely mixed.
iv. Fold in the blueberries, then place in oven and bake for 25-30 minutes, stirring every five minutes or so to keep granola from sticking together too much. Bake until browned.
v. Let cool, then stir in dark chocolate and serve.

serves four


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Baked Polenta with Veggies and Marinara

We wanted to try something new, something that would be a more traditional Italian dish that you wouldn't normally find at Italian restaurants. This is what we made, and it ended up being one of our favorite meals so far.

polenta recipe

ingredients:

1 3/4 cups of organic polenta cornmeal

6 cups of water

3 tablespoons of organic extra virgin olive oil, plus more for cooking veggies

1 organic zucchini, sliced

1 organic Yukon Gold potato, sliced

1 large organic tomato, diced

1 small organic yellow onion, peeled and diced

2 cloves of organic garlic

Sea salt, to taste

Pepper, to taste

recipe:

i. In a large saucepan, bring 6 cups of water to a boil, then stir in the polenta and sea salt. Turn on low heat and add olive oil, then let simmer for 15 minutes, stirring often.

ii. Spoon polenta evenly into a large baking pan and refrigerate until it has cooled.

iii. Preheat oven to 375 degrees Fahrenheit.

iv. Place tomato, onion and garlic in a baking pan, then drizzle with olive oil and bake until tomatoes have slightly shrunken and onion has browned.

v. Put tomatoes, onion and garlic into a food processor and combine until they form a sauce. Salt and pepper to your liking.

vi. From here, pour the sauce into a small saucepan and add your preferred seasonings and spices (our marinara is a secret) then bring to a boil, turn heat to low, cover and let simmer until you are ready to pour over polenta.

vii. Take polenta out of refrigerator, then place potato and zucchini in the same baking pan in which you cooked the tomato and onion, drizzle with olive oil, sprinkle with salt and pepper. Place both the veggies and polenta in 375 degree oven and cook for 30 minutes, or until vegetables are soft in the middle but still hold their texture and polenta is thoroughly heated.

viii. Cut polenta into squares, then top with veggies and marinara and serve.

makes 6 servings

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Dark Chocolate Chip Blondies

This is the first time we have cooked blondies together, and we are glad we did. Blondies are sort of like cookies in brownie form, but they focus more on the brown sugar than on the chocolate, which we love. None of the flavors are overpowering, but instead complement each other perfectly. Lots of brown sugar, with little chunks of dark chocolate and a hint of vanilla. We recommend enjoying these at a drive-in theater with someone you love.

blondie recipe

ingredients:

2 cups of organic light brown sugar

2 cups of organic unbleached all-purpose flour

2 organic non-fertile eggs

1 cup of Earth Balance butter, melted

Seeds from one organic vanilla bean

Pinch of sea salt

1.5 ounces of Noi Siruis dark chocolate, cut into small chunks

recipe:

i. Preheat oven to 350 degrees Fahrenheit.

ii. In a large mixing bowl, beat the eggs.

iii. Whisk in brown sugar, sea salt, vanilla bean seeds butter.

iv. Add flour and stir until all ingredients are combined.

v. Fold in chocolate. 

vi. Spoon into an 8x8 glass pan (If you use a metal pan, be sure to grease it before pouring batter into it.) and bake for 20-30 minutes, or until fork comes out clean when inserted into blondies. 

vii. Let cool, then serve.

makes nine blondies

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Buttermilk Biscuits

Having spent a lot of time in the South, we have come to appreciate real Southern cooking. The buttermilk biscuit is an essential part of a true Southern breakfast. It's the ultimate comfort food. Here's our version.

biscuit recipe

ingredients:

2 cups of organic unbleached all-purpose flour, plus more for dusting and rolling

3/4 cup of organic buttermilk from a local dairy farm or ethical company

1 1/2 teaspoons of aluminum-free baking powder

1/2 teaspoon of aluminum-free baking soda

1/2 cup of Earth Balance butter, cut into small chunks

Pinch of sea salt

Biscuit cutter (If you do not own a biscuit cutter, use something round, like a cup)

recipe:

i. Preheat oven to 500 degrees Fahrenheit.

ii. In a medium mixing bowl, combine all dry ingredients.

iii. Add butter a chunk at a time and combine until mixture becomes grainy.

iv. Make a well in the center and pour in buttermilk.

v. Stir until mixture forms a dough.

vi. Lightly flour a flat surface and knead the dough, but do not overwork.

vii. Use a rolling pin to roll out dough, then cut your biscuits.

viii. Place biscuits on a baking sheet, then bake for 8 to 10 minutes, or until they have lightly browned, then serve.

makes eight biscuits

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Spinach and Tofu Enchiladas

We love Mexican food, but it is hard to always find good, authentic-tasting Mexican food. These enchiladas are the best we've ever had. We know we say that with a lot of our recipes, but what's the point of cooking if you don't love your own food? And what's the point in always going to get your favorite kinds of food if you already know how to make them? So skip going to the Mexican restaurant down the road, because we promise that you will have a much better time with these. Oh, and you will also need to have a food processor handy.

enchilada sauce recipe


ingredients:

2 large organic heirloom tomatoes (or 3 medium ones), diced
1 medium organic yellow onion, diced
3 cloves of organic garlic
3 dried chiles de arbol, with seeds removed
2 teaspoons of organic ground cumin
1/4 cup of organic Mexican oregano
2 teaspoons of organic chile ancho powder (You can increase the amount of powder for spicier sauce or decrease it for less spicy sauce)
Sea salt, to taste
Pepper, to taste

recipe:

i. In a medium frying pan, dry cook the onion, garlic, chiles de arbol, cumin, oregano and chile ancho powder.
ii. When the mixture becomes aromatic, remove from heat and place into a food processor.
iii. Add tomatoes, sea salt and pepper to food processor and combine until ingredients form a liquid.
iv. Transfer to a medium saucepan on high heat and bring to a boil, stirring constantly, then put on low heat and let simmer for thirty minutes, stirring occasionally.
v. Strain the sauce to remove excess liquid. (If you do not do this, sauce will become watery while in the oven.)

enchilada recipe


ingredients:

10 large organic corn tortillas
14 ounces of organic extra firm tofu, dried and cubed
5 cups of organic spinach
8 ounces of Queso Fresco (cheese)
Sea salt, to taste
Pepper, to taste
1/2 cup of organic extra virgin olive oil

recipe:

i. Preheat oven to 400 degrees Fahrenheit.
ii. In a medium frying, heat 1/4 cup of extra virgin olive oil on medium heat, then add tofu and cook on high heat.
iii. Salt and pepper tofu to your liking and cook until tofu is brown and crisp, then remove from heat.
iv. In a medium frying pan, heat 1/4 cup of extra virgin olive oil on medium heat, then add spinach.
v. Cook spinach until it wilts, then remove from heat.
vi. Steam the tortillas so that they are flexible enough not to tear when being rolled.
vii. Fill each tortilla with spinach and tofu, then roll tortillas and place them in a large baking pan.
viii. Top with enchilada sauce and Queso Fresco crumbles, then place in oven and bake for fifteen to twenty minutes, or until cheese is browned, then serve.

makes ten enchiladas


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Honey Oat Squares

When we woke up this morning, the plan was to make oatmeal, but then we decided to experiment with ingredients. This is the result. Delicious Honey Oat Squares with sweet vanilla and crunchy coconut. Healthy, filling and easy to make, these little squares are perfect anytime. We suggest pairing them with your favorite tea.

honey oat squares recipe

ingredients:

1 1/4 cups of organic whole grain oats

1 1/2 tablespoons of organic honey

1/2 cup of organic whole wheat flour

1 1/2 tablespoons of organic unsweetened coconut flakes

Seeds from one organic vanilla bean

1-2 teaspoons of water

Pinch of organic sea salt

recipe:

i. Preheat oven to 350 degrees.

ii. In a medium mixing bowl, combine all ingredients except honey and water.

iii. Add honey and 1 teaspoon of water and stir until ingredients hold together. If they do not hold together, add more water until they do.

iv. Spoon mixture into a small baking pan and bake for 10-12 minutes.

v. Let cool, then cut into squares and serve.

makes nine to twelve squares

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Dijon Seitan Salad

We try to make a different salad every week. This has been our favorite so far, along with the Gala Gorgonzola salad. The seitan has a good meaty flavor, which goes well with the Dijon dressing. Whether you're a vegetarian or carnivore, this salad will satisfy your meat cravings. It's great on it's own or as a side. Plus it's simple, fast and healthy, and you'll probably want more.

dressing recipe


ingredients:

1 tablespoon of organic Dijon mustard
1 tablespoon of organic honey
1/4 cup - 1/2 cup of organic extra virgin olive oil (Use less if you want the dressing to taste more mustard-y.)
Sea salt, to taste
Pepper, to taste

recipe:

i. Combine all ingredients in a large bowl and whisk together.

salad recipe


ingredients:

4 cups of organic mixed greens
8 ounces of seitan (You can make it yourself or buy it at the store. Either way, it is very tasty.)
Pepper, to taste

recipe:

i. Turn medium frying pan on medium heat.
ii. Cut seitan into strips and add it to the pan. You do not need oil.
iii. Pepper the seitan to your taste.
iv. Toss the mixed greens and dressing together, then plate.
v. Once the seitan is browned on both sides, arrange it on each salad, then serve.

serves two-four


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Caprese Panini

A panini influenced by the traditional Insalata Caprese, this sandwich is refreshing and light. And with the addition of seasonal heirloom tomatoes, it is perfect for the summer. We served ours with a side of roasted potatoes. And for the more adventurous, we suggest adding a little balsamic reduction to give it a burst of sweetness.

panini recipe


ingredients:

1 loaf of Ciabatta bread, sliced how you prefer
2 large organic heirloom tomatoes, sliced
6 oz of fresh mozzarella from a local dairy farm or ethical company, sliced
1 cup of organic fresh basil
1/2 cup of organic pine nuts, toasted
1/2 cup of Parmigiano-Reggiano
Juice of 1/4 of an organic lemon
Sea salt, to taste
Pepper, to taste
1/2 cup of organic extra virgin olive oil, plus more for brushing the bread

recipe:

i. Preheat oven to 400 degrees, then start grill. If you do not have a grill, use a sandwich press, frying pan, or oven to cook the paninis.
ii. Place the tomatoes onto a baking sheet and salt and pepper them to your liking.
iii. Drizzle 1/4 cup of the olive oil over the tomatoes and bake for 30-40 minutes, or until they begin to brown and the juices have somewhat dried.
iv. In a food processor, combine basil, pine nuts, Parmigiano-Reggiano, 1/4 cup of olive oil and lemon juice. If you do not have a food processor, use a knife to mince all the solid ingredients, then combine with the liquid ingredients in a bowl.
v. Spread half of the pesto onto each sandwich.
vi. Place tomatoes onto each sandwich, then add the mozzarella.
vii. Cook on grill until cheese has melted or until each side has decent-looking grill marks. As we mentioned earlier, if you do not have a grill, use a different method and cook until cheese has melted or bread is browned.
viii. Serve with your choice of side. But roasted potatoes go wonderfully with the paninis.

makes two paninis


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Lemon Quinoa

Here's a very simple meal that you can variate in all sorts of ways, but we are giving you the basic recipe. You can do whatever you want to it from there, but it is still tasty on its own. It goes perfectly with some Ciabatta bread topped with avocado. It's a quick and light summer meal.

lemon quinoa recipe


ingredients:

1 cup of organic black quinoa (You can use regular quinoa if you prefer.)
2 cups of water
Juice from 1/2 of a lemon
Organic fresh parsley, to taste

recipe:

i. In a small saucepan, combine quinoa and water and bring to a boil.
ii. Once the quinoa is boiling, turn to low heat, cover and let simmer for 15-20 minutes, or until all water is gone.
iii. Squeeze the lemon juice over the quinoa and stir, then plate.
iv. Garnish with some organic fresh parsley and serve.

serves two


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Ricotta Pesto-Stuffed Shells in Marinara

We love pasta. Along with bread and cheese, pasta is one of our favorite things to eat. We cook Italian dishes more than anything else, and this specific recipe ties for first with our gnocchi. Italian food is always so flavorful and filling, and these stuffed shells stay true to that. A refreshing ricotta pesto stuffed into organic Conchiglioni and topped with our savory but subtly-sweet marinara, this dish is perfect.
By the way, you will have to come up with your own version of marinara or buy it at the store because ours is secret. But we will give you a hint: we made it from scratch with heirloom tomatoes.

ricotta pesto recipe


ingredients:

1 cup of organic fresh basil, minced (We used purple basil)
1 cup of organic fresh spinach, minced
1 cup of organic pine nuts, finely-chopped
1 clove of organic garlic, minced
Juice from 1/2 of a lemon
1 tablespoon of extra virgin olive oil
1 cup of ricotta cheese from local dairy farm or ethical company

recipe:

i. Mix all ingredients in a medium mixing bowl until thoroughly-combined.


stuffed shells recipe


ingredients:

5 ounces of large organic Conchiglioni shells (should come out to be around 16 shells)
2 cups of our ricotta pesto
3 cups of marinara
1 cup of grated Parmigiano-Reggiano

recipe:

i. Preheat oven to 350 degrees.
ii. Using a spoon, stuff each shell with the ricotta pesto and place in a large baking pan.
iii. Pour marinara over shells, covering each shell as well as the bottom of the dish.
iv. Sprinkle Parmigiano-Reggiano over entire dish.
v. Place in oven and bake for 40 minutes, then serve.

serves two


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Basic Pizza Dough

We love pizza. It is one of the greatest foods ever, except that isn't always so. People get so used to ordering in that they expect their pizza to be mediocre and bland, which is probably why red pepper flakes and fake Parmesan cheese come in the box. And even when you go to a nice restaurant with great pizza, you still don't know what kind of freshness you're getting. We suggest just making your own. Our dough is easy to make, fresh and delicious. We should know - we make it every Sunday.

pizza dough recipe


ingredients:

3 1/4 cups of organic unbleached all-purpose flour (If you would like to make a whole wheat crust, use 1 1/4 of all-purpose and 2 cups of organic whole wheat flour.)
1 teaspoon of sea salt
1 tablespoon of organic honey
1 1/4 cups of warm water (Water should be the temperature of comfortable bath water. If it is too hot or cold, the yeast will die and dough will not rise.)
1/4 oz of organic yeast
1/4 cup of organic extra virgin olive oil, plus more for soaking dough in later

recipe:

i. In a large mixing bowl, combine 3 cups of the flour, leaving the remaining 1/4 cup to add later, and salt.
ii. In a small mixing bowl, dissolve honey into the warm water, then gently stir in the yeast.
iii. Let water-yeast mixture sit for five minutes. At the end of five minutes, the mixture should have formed into a beige foam. If it has not done this, discard mixture and start again.
iv. Make a well in the flour, then pour in the yeast and olive oil and stir until all ingredients are combined and mixture forms a dough.
v. Begin kneading the dough, adding the remainder of the flour as you knead. The dough should feel elastic-y but extremely soft at the same time. Do not over-knead dough or else it will be hard to spread over pizza stone or pan.
vi. Form dough into a ball and place in a container, then pour some olive oil in so that the dough is completely soaked, then cover.
vii. Keep in a warm place until you are ready to cook the pizza. For best results, let dough sit in olive oil overnight.

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Vegan Lentil Patties

We love being vegetarian, but if there is one thing we miss, it's a good burger. We have tried so many different veggie patties, but none of them have that flavor of a beef burger. This is the closest we have ever tasted. The thick meatiness of the lentils mixed with the strong flavor of the onions hits the spot perfectly. This is not only our favorite veggie burger, but one of our favorite burgers of all time. And to think we were able to achieve the flavor of a good beef burger while also keeping the patties vegan!

lentil patty recipe


ingredients:

11/2 cups of cooked French green lentils
Half of a large organic onion, minced
2 cups of bread crumbs
4 cloves of organic garlic, minced
1/4 cup of organic pine nuts, toasted
11/2 teaspoon of organic light brown sugar
2 tablespoons of soy sauce
Pepper, to taste
Sea salt, to taste

recipe:

i. In a large mixing bowl, combine cooked lentils, onion, garlic, brown sugar and soy sauce.
ii. Stir in the pine nuts until they are evenly-distributed in the mixture.
iii. Add bread crumbs and mix until everything holds together.
iv. Use your hands to form patties out of the mixture.
v. Season both sides of each patty with pepper and sea salt.
vi. Cook either in a frying pan on medium-high heat or in oven at 400 degrees until patties have browned.
vii. Serve on ciabatta buns with toppings of your choice.

makes four large patties or six small patties

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Oatmeal Chocolate Chip Coconut Cookies

Cooking is what brought us together. The first day we spent together, we talked about what we like to do, and when we realized we both love cooking, we started discussing our favorite meals. After that, our relationship consisted of talking about, cooking and eating food together. We created our own recipes together and also helped each other perfect the ones we had before we met. Eventually we discovered that we had something else in common: we both love oatmeal chocolate chip cookies. And we have finally gotten around to making them together. We added a tasty twist, though, and decided to throw some coconut in the batter. So here it is, our favorite cookie. Just one recipe that made us become The Stolen Window.

cookie recipe


ingredients:

10 oz of Nói Síríus dark chocolate, chopped into small chunks
3 cups of organic whole wheat flour
4 cups of organic whole grain rolled oats
2/3 cup of organic wheat germ
1 teaspoon of aluminum-free baking soda
1 1/2 teaspoons of aluminum-free baking powder
1 teaspoon of sea salt
1 cup of Earth Balance butter
1 cup of organic light brown sugar
3/4 cup of pure maple syrup
2 large organic, non-fertile eggs
Seeds from 1/2 of a vanilla bean
1/2 cup of unsweetened coconut flakes
1/2 cup of organic extra virgin coconut oil

recipe:

i. Preheat oven to 350 degrees.
ii. In a medium mixing bowl, combine the flour, oats, germ, baking soda, salt, baking powder and coconut flakes.
iii. In a large mixing bowl, cream butter either by hand or with an electric mixer. Be sure not to stir any of the ingredients too much or the cookies will come out cake-y.
iv. Mix in brown sugar, maple syrup, vanilla bean and coconut oil.
v. Add eggs one at a time, stirring between each egg.
vi. Once everything is well-combined, add the dry mixture to the wet mixture and stir.
vii. Fold in the chocolate.
viii. Spoon small amounts of batter onto an ungreased non-stick baking sheet or a baking sheet lined with unbleached parchment paper.
ix. Bake for 15 minutes, then let cool for 5-10 minutes before serving.

makes 24 cookies

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The Only Guacamole You Will Ever Need

Typically, people put so many ingredients in their guacamole that you can't even really tell that there is any avocado in it. Ours is simple. Avocados and lime. That's it. No herbs. No spices. Just two ingredients letting their own flavors be enough. And it's the easiest thing you'll ever make. Trust us. You won't be disappointed.

guacamole recipe


ingredients:

2 avocados, pitted
Juice from 1/2 of a lime

recipe:

i. In a medium mixing bowl, mash avocados.
ii. Add the lime juice and mix together.
iii. Serve with your favorite tortilla chips or use as a side.

(See, we told you it was easy.)

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Gala Gorgonzola Salad

This is by far the best salad we have ever eaten, and we're not just saying that because we made it. Every ingredient complements all the others perfectly. It's as if everything combines to make one huge wonderful flavor, without being overwhelming. It's great to make on a hot summer evening, with the windows open and a bottle of Sangria to share.

salad recipe


ingredients:

1/4 pound of organic mixed greens
1 cup of organic watercress
1 organic Gala apple, thinly-sliced
1 cup of organic dried cranberries
1 cup of organic raw walnuts
1 cup of Gorgonzola, crumbled
Juice from 1/2 of a lemon
1/4 cup of balsamic vinegar
1/4 cup of extra virgin olive oil

recipe:

i. Heat a medium frying pan on medium heat.
ii. Add lemon juice and walnuts to pan and toast until slightly-browned.
iii. In a large salad bowl, combine mixed greens, watercress, apple, dried cranberries, walnuts and cheese.
iv. Pour the vinegar and olive oil over the salad and toss all ingredients together, then serve.

serves four


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Simple Summer Bean Salad

with balsamic vinaigrette dressing

Sometimes, we just don't feel like turning on the oven and making a huge mess of the dishes. This is simple, clean and delicious. It's also a quick recipe to make if you're in a hurry. It is great as a dinner entree but can also be eaten as a light lunch. The hotter it is outside, the more refreshing this will taste. Super filling. Super tasty. Super healthy.

bean salad recipe


ingredients:

1 15oz can of organic garbanzo beans, drained
1 15oz can of organic green beans, drained
1 15oz can of organic black beans, drained
1 15oz can of organic kidney beans, drained
1/2 cup of our Simple Balsamic Vinaigrette

recipe:

i. Combine all beans in a large bowl and mix together.
ii. Pour vinaigrette over beans and toss together, then serve.

serves four


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Simple Balsamic Vinaigrette

Last Saturday, we went out to eat at a great Italian restaurant. When the server brought over some bread for the table, he also set down a small plate of their house-made balsamic vinaigrette to use as a dipping sauce. We know balsamic vinaigrette isn't something anyone would usually crave, but when we had one taste of theirs, we knew we had to go home and make our own. By the end of the meal, we had finished off two baskets of bread and two plates of the vinaigrette. You're about to do the same. This is our favorite dressing. It's fast and simple, and it goes well with just about any kind of savory dish. But you could always pair it with a fresh soft loaf of Ciabatta bread. You might need to buy two.


vinaigrette recipe


ingredients:

1/4 cup of organic balsamic vinegar
1/3 cup of extra virgin olive oil
2 large cloves of organic garlic, minced
1 teaspoon of organic fresh basil, finely-chopped
Pinch of red pepper flakes
Pinch of sea salt
Pinch of black pepper

recipe:

i. Mix all ingredients together and pour over your favorite salad, or use as a dipping sauce.


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Blueberry Vanilla Oat Pancakes

with Cheesy Garlic Biscuits, Country Potatoes and Veggie Sausage

We love breakfast food. Some people only like it in the morning, but we crave it all the time. This is our version of breakfast for dinner, but if you absolutely insist on making it before 11 am, then feel free to do so. Either way, a glass of champagne complements it perfectly. For the full illusion of breakfast, we suggest eating it in bed.


pancake recipe


ingredients:

2 cups of whole wheat flour
1 teaspoon of aluminum-free baking powder
1/2 teaspoon of baking soda
1/3 cup of pure maple syrup
1/2 teaspoon of sea salt
2 1/4 cups of buttermilk from local dairy farm or ethical company (We use Clover Farms)
2 organic, non-fertile eggs, lightly beaten
2 tablespoons of Earth Balance butter, melted
1/2 of vanilla bean, with seeds scraped (save the seeds, not the bean)
1 cup of organic blueberries
1 cup of whole grain rolled oats

recipe:

i. In a large mixing bowl, combine flour, baking powder, baking soda, oats, vanilla bean seeds and sea salt.
ii. In a separate bowl, combine the maple syrup, buttermilk, eggs and butter.
iii. Add wet mixture to dry mixture and stir until all ingredients are completely combined, then stir in blueberries.
iv. Heat griddle or non-stick frying pan to medium-high heat.
v. When griddle or pan is ready, pour batter to make your preferred pancake size.
vi. Flip pancakes when the uncooked side starts to bubble. This will mean that the other side is done cooking.
vii. Serve with your favorite syrup.

biscuit recipe


ingredients:

2 cups of unbleached all-purpose flour
1/2 teaspoon of sea salt
1/2 teaspoon of aluminum-free baking powder
5 tablespoons of Earth Balance butter
1 cup of buttermilk from local dairy farm or ethical company (We use Clover Farms)
1 cup of shredded Cheddar cheese (But you can use whichever kind you prefer)
2 cloves of garlic, minced

recipe:

i. Preheat oven to 450 degrees.
ii. In a large mixing bowl, combine flour, salt, baking powder and garlic.
iii. Add butter a tablespoon at a time and stir so that the mixture becomes grainy.
iv. Make a well in the middle of the mixture and pour in the buttermilk and cheddar cheese, then stir until it becomes a ball of dough.
v. Spoon two-inch balls of dough onto a large ungreased baking sheet.
vi. Bake for 12-15 minutes or until tops have slightly browned.

potato recipe


ingredients:

2 large organic Yukon Gold potatoes, diced
1/2 organic yellow onion, roughly-chopped
1/2 organic red bell pepper, roughly-chopped
Sea salt, to taste
Pepper, to taste
1/2 cup of extra virgin olive oil (We strongly recommend Hillstone olive oil)

recipe:

i. Preheat oven to 450 degrees.
ii. Place all ingredients on a large baking sheet and mix together until all potatoes are covered in olive oil.
iii. Bake for 20-30 minutes, or until potatoes are soft.

veggie sausage recipe


ingredients:

One pack (comes with four) of Field Roast Grain Meat Company Smoked Apple Sage veggie sausage, whole or cut to your preference
1/4 cup of extra virgin olive oil (Again, give Hillstone a try)

recipe:

i. Heat oil in large skillet on medium heat.
ii. When oil is ready, add sausage and cook until it is slightly browned.

serves four


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