A handful of wonderful!
Eat with your hands granola
Ingredients 5 cups rolled oats (“old-fashioned” not quick oats) 1 cup each: – raw sliced almonds (or walnuts, pecans, whatever you have on hand) – shredded unsweetened coconut – dried… Read More →
Cook’s Corner
Roasted Turnips and Winter Squash With Agave Glaze
Flavors informed by thousands of years of combining flavors and working with the land
As the Atlantic points out: “Pasta, sushi, tacos, samosas, and pad thai: In the U.S., enthusiastic eaters will likely be able to name traditional dishes from a wide variety of cuisines around the world. But most of us couldn’t name a single Native American dish from any one the vast network of tribes, cultures, and…
Chicken Pot Tot Dish
Why yes, this is Chicken Pot Pie and Tater Tot Hot Dish all in one. We're excited too
I’m writing this 24 hours before we’re supposed to be experiencing temperatures in the 80s here in Minneapolis. I can’t wait to be outside and give Summer weather one last farewell. Meanwhile, me and my fellow epicures out there are excitedly preparing for a legendary fall of cooking. To start out an incredible year of…
Butterscotch Zucchini Blondies
Vegtables for desert? Yes!
Photo credit www.industryeats.com BUTTERSCOTCH ZUCCHINI BLONDIES INGREDIENTS: 2/3 cup butter; 2 cups brown sugar; 1 egg; 2 tsp vanilla; 2 cups all purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp cinnamon; 1 1/2 cups grated zucchini; 1 cup butterscotch chips. INSTRUCTIONS: Cook butter in a saucepan over…