Tag Archives: easy recipe

Black Beans in the Pressure Cooker

Here’s another way to cut your dinner prep in half with the pressure cooker! Black Beans are an excellent addition to many salads, soups and stews. Continue reading

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Pressure Cooker Chicken & Homemade Broth

As the days get shorter, use the pressure cooker to make more healthy chicken, quail, and homemade broth in half the time it normally takes. Continue reading

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Pressure Cooker Green Beans

Make fresh green beans in half the time using a pressure cooker along with smoked salts & pepper for a fabulous vegetarian side dish. Continue reading

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Quinoa Salad with Local Vegetables, Black Beans & Wild Rice

Interchangeable ingredients make this salad healthy, versatile and flexible to meet the needs of several meals. Add broth, stuff another vegetable with the base, or add chicken to create several meals from one base. Continue reading

Posted in Appetizer, Diabetic Friendly, Fall, Gluten-Free, Recipes, Salads, Seasonal Eating, Second Harvest, Sides, Soup, Spring, Vegetarian, Winter | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Quick Candied Pecans

Candied Pecans in less than 10 minutes make the easiest party snack or addition to a basic pancake, granola or muffin recipe. Using local NC products, this recipes comes together in a snap. Continue reading

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Fresh Peach Lemonade

Beat the heat with Summer Peach Lemonade. Fresh local fruit & honey, lemon juice and a blender are all you need. Continue reading

Posted in Dairy-Free, Drinks, Freezing & Canning, Gluten-Free, Recipes, Seasonal Eating, Snack, Summer, Year-Round | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Spicy Quinoa Salad with Grilled Eggplant & Tuscan Basil

Grilled Rosa Eggplant provides a smokey undertone to the bright Tuscan Basil and fresh zucchini and red peppers. Dried Asian Peppers provide some heat and contrast the crispy red onion. Continue reading

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Roasted Potato Salad with Buttermilk & Yogurt Herb Dressing

Olive oil and herb roasted potatoes provide the back drop for a refreshing update to a summer classic. Homemade butternut dressing with Greek yogurt and fresh herbs blend well with farm fresh eggs and heirloom celery. Or make your base potatoes with specialty salts! Continue reading

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Peanut Butter, Chevre & Pecans with Dark Chocolate

Use local nut butter, goat cheese and honey to create a lovely spreadable dessert or delightful “tuffles” rolled in local toasted pecans with dark chocolate pieces hidden inside. Continue reading

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Quinoa Salad with Celery Leaf, Fresh Corn & Ripe Berries

Late spring celery leaves combined with the first of summer’s sweet corn and ripe berries made a quick meal with the addition of toasted quinoa, wild rice and local toasted pecans. Continue reading

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