Did you know… The fermenting microorganisms in sourdough starter need to be fed fresh flour and water regularly to survive and grow. Regular removal of some starter is an important step when feeding to stabilize the volume of microorganisms and ensure nourishment for metabolic processes. A benefit from maintaining a […]
Recipe Index
Rhubarbade (Rhubarb “lemonade”)
Serves: 8 Ingredients: Rhubarb Sugar Water Instructions: Rinse fresh rhubarb stalks under cold running water. Pat dry with paper towel. Puree rhubarb stalks in a food processor, juicer, or blender. Strain juice through cheesecloth or fine mesh strainer. Let juice stand for several minutes, then skim any froth from the surface […]
Spiralized Zucchini Noodles with Quick Tomato Sauce
Serves: 4 Ingredients: 4 medium zucchini (Approx. 6 cups spiralized—see link below) 2 28-ounce cans of Italian plum tomatoes 2 cups finely chopped onions 2 pressed garlic cloves 1 tbsp olive oil 1 tsp salt ¼ tsp ground black pepper Instructions Blend tomatoes and pepper until smooth Heat oil in medium […]
