All in Recipes
I remember going to my best friend’s house in upstate NY a decade or two ago and having her introduce me to oven fries. They were better than any fast food fries I had ever eaten! I’ve made them quite a bit over the years and last season, the winter box of Yellowbird was heavy on the potatoes so I pulled this recipe back into the mix and my hubby and I enjoyed them several times over the winter.
I got a great cookbook called Simply in Season from Half price books years ago. It breaks recipes out by the four seasons and highlights which vegetables are being used on each page, which is helpful when you have a certain vegetable(s) that you’re looking to cook with. Here is a recipe from that cookbook that I've made a few times and love because it’s pretty easy and versatile - substitute whatever veggies are in season. Or add meat, beans, vegan cheese.
If you’re vegan or like myself, lactose intolerant, you may be buying almond milk or some other milk alternative and noticed that most of them have ingredients that don’t sound natural and may or may not be safe to drink, the jury’s still out. Until the science is conclusive, I prefer to make my own. I went through a period a few years ago where I made my own almond milk but life happened and I fell out of the habit. Truth be told, I didn’t love the straining part of the process - it was messy and I could never think of what to do with the leftover pulp. I recently saw in a cookbook where the author suggested something super helpful:
If you missed the July 3rd box or just happen to misplace recipe cards like I do, here is the recipe for Berry Clafoutis (pronouced kluh•faw•tuhs). This recipe has been super popular in the Seat at the Table FB group and is described as not too sweet and can be altered to be dairy free as well as gluten free by a couple of our members. Without further ado, I give you
Author: Jennifer Suchland, Yellowbird Foodshed Member
Ingredients:
One block of tofu (12 ounces)
1 Tablespoon healthy oil
1 (generous) Tablespoon of Braggs Amino Acids
1 Tablespoon Nutritional Yeast
Fresh Crushed Black Pepper to taste
