Recipes

We wanted the flavors of the stuffed peppers our farmers market customers were always making with our sausage--but didn't want the mess. So, we de-constructed them and made them fully on the stove top! We make a quick ricotta using our milk by heating it in the Instant Pot on the yogurt setting and adding a splash of vinegar. (As usual--we make twice this recipe.)

We started making this when the kids were young and I wanted a Christmas Eve meal that would be easy to assemble, ready to eat before and after Christmas Eve church service, and deeply nourishing to offset holiday treats. Taste and adjust seasonings as needed; I used to make this as written but I think I double the seasonings now. The red and green sweet peppers make it look really Christmasy. Adapted from Taste of Home.

This recipe comes from our friend Katelyn Sweet of Energy Fitness Studios here in Washington. Use skin on breasts or substitute bone-in thighs, drumsticks or leg quarters for a super delicious, super nutritious, easy meal.

Our family recipe book credits my grandmother with this recipe. It was a holiday staple growing up, and one I never saw on anyone's cookie trays but ours. The recipe makes a 9x13 pan of sweet, gooey, apricot-y bars with a tender shortbread crust. My mom always tripled the recipe and made a triple batch at least once--if not two or three times--over the holidays! Store them in an airtight container with waxed paper between the layers. They freeze well (and can be eaten straight from the freezer).

A pumpkin "pie" without the crust means you can enjoy autumn flavors with less time, less mess, and fewer carbs! Naturally gluten and grain free, make this no-fuss custard with a keto-approved sweetener to make it keto, or paleo-approved to make it paleo. TIP: I regularly double this and make it in a 9x13 pan. Bake until the center is set. Feel free to substitute your favorite pumpkin pie spice in lieu of total spices listed.

These thin, crepe-like pancakes come together in a jiffy. These save me when farm work runs late and tired, hungry kids need a filling dinner quickly. Follow my method and you'll hardly need to do any washing up afterward. To feed my family of 5, I double this recipe. If I want leftovers, I'll use 2.5 cups of everything. Scale up or down as needed for your crew, keeping the ratios the same. Too thick? Add a little more milk. Too thin? Add flour, a tablespoon or so at a time. I use Bob's Red Mill 1:1 gluten free flour. We have success substituting that flour into regular recipes, so I expect regular all purpose flour would work fine here if you do not need gluten free. Serve with nutrient rich butter, and optional additional sweet or savory toppings.

Confession: I do not love the taste of liver, and the family would stage an uprising if I tried to serve liver and onions. This recipe, however, transforms liver's powerhouse of bioavailable nutrition into something you'll love spreading on toast or apple slices! The recipe amounts are flexible; tweak them to taste and according to what quantities you have available. I like to make a double or triple batch to freeze in small canning jars. Adapted from The Paleo Healing Cookbook, a book I highly recommend!

No fuss and delicious, this easy dish is an economical choice to cook once and feed the family multiple times! Pro Tip: have a family that can will eat the meat clean off the bones in one sitting? Roast two or more chickens at a time.