Stefan 
Ok! Here’s another of my all-time most-valuable recipes, again from my days with the Back Room Deli at the Good Food Store in Rochester, MN. This time, a quinoa riff on a classic middle eastern dish. You say, “tabouleh;” I say, “tabouli”… Here’s what ya need: INGREDIENTS 2 cups dry quinoa 3 cups water 1 1/2 … Read more
Ok, team, this is seriously one of my most valuable recipes. I’ve constructed these meat-free burgers numerous times over the past several years, and they seem to be universally enjoyed. My recipe is a slight modification of a recipe from The Backroom Deli at the Good Food Store in my hometown of Rochester, MN. I … Read more
I made this on Good Friday. Was feeling in a cooking rut — largely just making the same basic things over and over — and it felt really energizing to find a recipe and do something other than by rote. My version below is adapted from a recipe by Cassie Laemmli on SheKnows.com. The original … Read more
Here’s to a luxurious morning treat! As with many of my preferred breakfast creations, this is not a low-calorie food, but I sure did enjoy it! INGREDIENTS 3 eggs a splash of milk half a potato half a sweet potato about one quarter of a white or yellow onion approximately 7 slices of extra sharp … Read more
This recipe looked so bright and sunny in the cookbook that Meave and I had to try it. It was characterized as being “so easy,” and that really is true. Looks fantastic and isn’t hard at all to prepare. Oh yeah, and tastes great. Here’s the deal… INGREDIENTS 1 sweet potato, thinly sliced 1-2 Gala … Read more
One of our first appearances in a newspaper, click here to read the Hunterdon County Democrat’s write-up of the farm in the winter before we first opened.
I have used this recipe many times since my mom pointed it out to me, and it has always been very well received. It’s really not at all difficult, and it seems to impress people at parties. What’s not to like? Ordinarily the rule for picking butternuts is to choose squash with long fleshy necks … Read more
So I made this on the evening of John’s and my first official working-together-on-site day. I made up the recipe as I went along, inspired by a recipe for Vegan Toor Dal from Fatfree Vegan Recipes that I used to use when I worked for a vegan “deli” back in Minnesota. The original recipe involved … Read more
Meave and I like this a lot because it’s super easy and tastes great. A reliable low-stress, low-cost meal. Ingredients 1 medium onion 2 medium carrots 4 cloves garlic 1 cup green split peas olive or canola oil water salt black pepper Serves about 4. Preparation Chop up the onion and carrots. Drizzle enough oil … Read more
Meave and I have had this a couple times … usually without including all the ingredients in the full recipe. Last time, we skipped the almonds, peas, and shallot, since we didn’t have those things. And we changed the canola oil to extra virgin olive oil. And we used a whole pound of soft tofu. … Read more