Recipe borrowed with permission from www.strongertogether.coop Learn more about your food and where it came from by visiting www.strongertogether.coop
Recipe borrowed with permission from www.strongertogether.coop Learn more about your food and where it comes from by visiting www.strongertogether.coop
Does blueberry season mean eating as many as you can in as many ways possible, as often as possible?
After much tinkering, I think I’ve finally done it!
Local ingredients make this Chile Rellenos inspired casserole worthy of the most special of holiday brunches, but is simple enough for the most casual of weekends.
The best biscuits in the history of biscuits. I make them almost weekly to use up my “discard” sourdough starter at feeding time. from King Arthur Flour
I would never be so bold as to say any fried chicken recipe made the BEST fried chicken. Those are fighting words to be sure. I’ll just say it is really really good. from Epicurious
Since starter straight from the fridge can be used, this is a perfect way to use up the “discard” at feeding time. Serve with Vegan Baked “Chicken Fried Steak” for a vegetarian take on Chicken and waffles. from Serious Eats
Just 2 ingredients and endless “add-in” options. I like a sprinkle of toasted hemp hearts and cacao nibs on mine. Also great with a smear of chocolate-hazelnut butter! from The Kitchn.
Makes 6-8 scones, depending on size. Prep time: 5 minutes Bake time: 12 minutes Ingredients: 2 cups all-purpose flour 1 1/4 cup heavy cream 1 Tbsp baking powder 1/3 c sugar 1/2 tsp salt 1 egg or egg white, beaten (optional; for glazing) OR milk or cream (also optional for glazing) AND coarse sugar (optional, […]