Juneberry Jam

Berry season is here in the midwest, and it won’t last very long! I love to savor the fresh berries while they last, but also like to preserve as many berries as I can by freezing so I can eat wonderful ripe local berries in the winter. I hadn’t made jam in a really long…

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Strawberry Balsamic Vinaigrette

It’s strawberry season here, and I picked 13 pounds of organic strawberries in just over an hour this week. I would have stayed longer, but had to rush back in time to see the US vs. Germany World Cup game! I will definitely be heading back to the farm for another round before the season…

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Simple Sweet Potato Pancakes

I truly love that lately all the rules of traditional cooking and baking have not only been broken, but completely shattered. We’ve found ways to make a delicious pizza crust with cauliflower and eggs or ground almonds instead of white or wheat flour. We can make delicious “ice cream” out of bananas without any cream…

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Red Cabbage Slaw

This antioxidant-rich salad is a refreshing alternative to lettuce-based salads and tastes great dressed simply with lemon juice. It’s light crispness pairs well with meat, fish, or Mexican food. I use the food processor to quickly shred the cabbage and carrots, but you can also chop the cabbage and use a hand grater for the…

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Homemade Barbecue Sauce (very low sugar)

This delicious and easy-to-make barbecue sauce is lightly sweetened with molasses and honey and tastes great on slow-cooked or grilled meats, tempeh, or tofu. Many homemade barbecue sauce recipes use ketchup as the base, but ketchup is often overly sweetened and contains high fructose corn syrup. This is why I opt for canned tomatoes instead.…

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