Who doesn’t love chocolate chip cookies — especially during the cold-weather months! With that, since it is fall, we might as well add some pumpkin! Pumpkin offers nutrients like Vitamin C, Vitamin E, folate and iron, which all help to strengthen the immune system. So, while you’re enjoying your dessert, you can also be fighting of common viruses that thrive during fall and winter! Additionally, the pumpkin makes these cookies moist without having to add excess butter or oil. This recipe is quick and fun to make as well as easy to follow and mix up with your own favorite treats! You can make these cookies your own by adding foods like nuts to your chocolate chip total or replacing the chocolate chips completely with a substitute.
I love permaculture, and have a spiral herb garden in which I grow some plants which have traditionally been used for medicine, along with a handful of culinary herbs. I also wildcraft other plants that I use medicinally. For this salve, I use a combination of wildcrafted and cultivated plants. However, many of these plants can also be purchased if you cannot find your own. Use whenever your hands need a little extra care! » Continue Reading.
Vegetarian Corn Chowder
As the temperatures turn slightly cooler, why not enjoy corn chowder made from freshly picked sweet corn? This vegetarian version of corn chowder calls for fresh corn and plant-based milk, but can also be made with frozen corn and animal milk (and shhhh! My son likes to eat this with plant-based bacon crumbled on top). Enjoy!
Hummus is a wonderful dip and spread that is rich in fiber and protein. It can be made in many different variations. One of my favorites includes roasted beets. You can use any variety of beet for this recipe. The color of your hummus will change, depending on what variety of beet you choose. A golden beet will result in a yellow-colored hummus, while a Chioggia beet will result in a pink hummus. Regardless of what variety of beet you choose, you will end up with a beautiful spread that also packs a nutritious punch. Enjoy!
I hike a lot, so make (and drink!) variations of this natural electrolyte drink for hikes. One of my favorites is a ginger lemon-lime combination. I also love to make this drink with grapefruit, orange, or cranberry juice (or combine juice flavors). You can use honey or sugar in lieu of the agave nectar if you like, and can also use regular water instead of coconut water. Enjoy!
I love blueberries. I love blueberry jam. As such, I love to eat blueberry jam on toast (especially sourdough!), drizzled on fruit, as a topping for sorbet, or by the (very large) spoonful. When making any sort of jam, it is important to have a good quality fruit. When the blueberries are amazing, the blueberry jam will also be amazing! This jam will keep for up to three weeks in the refrigerator.
- 1 pound fresh blueberries
- 3/4 cup granulated sugar OR ½ cup agave nectar or honey
- 2 Tablespoons fresh squeezed lime juice
- 1 teaspoon finely grated lime zest (optional)
- Combine blueberries, sugar, lime juice, and lime zest in a medium saucepot. Bring the mixture to boil over medium-high heat, then reduce heat to medium.
- Let the jam cook for 15-25 minutes until the blueberries have broken down and the mixture has thickened.
- Transfer cooked jam into sterilized glass jars. Let the jam cool uncovered at room temperature. Cover jars and keep jam in refrigerator for up to three weeks. Enjoy!
Mary’s Taste of Fall Pickled Beets
Here is a recipe for pickled beets, courtesy of our amazing SUNY Albany intern.
Savor the fall time flavors with these sweet, warm pickled beets! As someone who wishes it could remain the autumn season all year-round, I am so grateful for these preserved and shelf-stable pickled beets to add to any recipe. Truly delicious on salads, as a side dish, a unique pizza topping or even paired with some goat cheese and crackers for a simple afternoon snack.
This USDA tested and approved recipe is from the University of Georgia Extension. It yields 7-8 pints, and produces a lovely, vinegar-free salsa. This recipe provides a perfect method to use – and preserve – the abundant ripe tomatoes currently (or almost) available at farmers’ markets or even your own gardens! Make sure to use caution when handling chilis and jalapeños, so that you do not inadvertently get the capsaicin oil in your eyes (don’t ask me why I am including that information here!).
Muffins cooked in oranges – whomever originally came up with this idea deserves a medal! This versatile recipe can be made with any muffin mix, allowing you to tailor it to your preferences.
Bacon Meatloaf Burgers
During the summer months, I cook outdoors as much as possible. Burgers are always a huge hit with my family, so I try to make different burgers just for variety! This recipe for bacon meatloaf burgers is a huge hit. Although you can make this recipe as-is, using ground beef and pork bacon, you can also make a lighter version using ground venison or turkey and turkey bacon. Enjoy!
Wild Spring Greens Salad with Maple Balsamic Dressing
One of my favorite things to do in the springtime is to gather young wild greens for my salads. I love eating salads full of dandelion, common evening primrose, red clover, and chicory greens. When harvesting any of these greens, make sure to follow safe and ethical harvesting practices, and wash thoroughly with cold water prior to consuming. Enjoy!
These crispy sweet roasted chickpeas are the perfect choice for your snack craving! Rich in B vitamins and folate, chickpeas also provide a decent amount of iron, fiber, protein, and healthy fatty acids.
If you do not want a sweet snack, you can switch out the sugar and cinnamon for other spice combinations (curry powder, cayenne pepper/chili powder, za’atar, and more!).
These chickpeas can be kept for a day in an airtight container, but do tend to lose their crispiness fairly quickly. However, they are so delicious, that you won’t have to worry about leftovers!
Chocolate Chip Cookie Bars
Although I am not a huge fan of baking cookies, I do enjoy making these chocolate chip cookie bars for my family! This recipe comes together quickly, and produces delicious cookie bars from scratch (so much better than pre-made cookie mixes!). For variety, substitute butterscotch, mint chocolate, or dark chocolate chunks for the chocolate chips. You can also leave out the chocolate entirely and substitute dried fruit for the chocolate chips (dried cranberries and coconut are a favorite!). » Continue Reading.
This simple and easy recipe not only produces mouth-wateringly delicious spaghetti and meat sauce, but it can also be adjusted to meet different dietary needs. For those on a gluten-free diet, use gluten-free spaghetti. Although ground turkey was used in this version, you can substitute any other ground meat or even meat substitute.
I threw in a handful of dried bean flakes and some shredded carrots for added nutrients when I made this a few nights ago, and my son never even knew that they were there (shhh!).
Carne Asada, Colombian Style
Carne asada, or grilled meat, is a popular staple in Latin American cuisine. Although the exact recipe for carne asada will vary from region to region, and from person to person, most carne asada recipes contain a 1-inch thick, tough cut of beef steak, lime juice, garlic, onion, and black pepper. The final product, grilled to perfection, is cut against the grain into thin strips that are often used in tacos, and/or served along beans and rice.
This recipe for marinated flank steak is based on a Colombian version of the traditional recipe. If you do not prefer to use beer in your cooking, free to substitute non-alcoholic beer or even a dark soda (such as cola).