Photography by Angie Norwood Browne Ingredients: 2 cans garbanzo beans 3 c. spinach 1t. cumin 3 cloves garlic 2T. tahini 1/4 c. olive oil Salt and pepper Put all ingredients in food processor and pulse chop until smooth and creamy.
Photography by Angie Norwood Browne Ingredients: 6c. rhubarb 1 (7″) piece ginger 3/4c. vinegar ( Braggs) 1c. sugar Wash and cut rhubarb into 1/2 inch pieces. Mix sugar and rhubarb and put in a glass jar with lid.
Photography by Angie Norwood Browne Ingredients 2T. olive oil 2 medium leeks 8 oz. mixed mushrooms sliced 12 eggs 2T. chopped Italian parsley 3/4 c. Shredded Fontina cheese Salt and pepper Preheat oven 350. Heat 1T. oil in a
Photography by Angie Norwood Browne My husband and I were walking our dog in the park. We saw these two Asian women picking the sweet pea tops. I asked what they were doing with them and they said you saute them with
Photography by Angie Norwood Browne Ingredients: 2c. Douglas fir new growth branches Honey Hot water Pick the new growth branches from the Douglas fir tree. Heat water and pour over the branches. Let steep for 10 – 15 minutes. The
Photography by Angie Norwood Browne Ingredients: 1 can garbanzo beans 2 beets cooked and peeled Zest and juice of 1 lemon 3 garlic cloves pressed 3 T. tahini 1/4 c. olive oil Salt and Pepper Put all ingredients in food
Photography by Angie Norwood Browne 1 packet of Kefir Cultured Milk Starter 1 quart Milk 1 vanilla bean Heat 1 quart milk to boiling then cool to room temperature. Dissolve 1 starter packet in a small amount of the cooled