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Braised Wild Mushrooms with Garlic and Herbs
Roast Pears with Ginger and Cardamom
Baked Chicken with Lemon and Rosemary
Green Beans with Bacon
Celery Salad with Apples
Penne with Meat Sauce
Roasted Plum Tomatoes with Garlicky Toasted Pecans
Chickpea Stew with Tomatoes
Raspberry Shrub with Hibiscus and Rose Hips
Spelt Thumbprint Cookies with Sesame Seeds
Mulled Wine with Honey
Harvest Cake with Maple Frosting
Grilled Oysters with Tarragon Butter
Lemon Cake with Honeyed Raspberry Cream Frosting
Sprouted Einkorn Apple Muffins with Pecans
10 Ways to Get More Fermented Foods (without Dairy)
Melted Apricots with Fresh Raspberries
Baked Eggs with Smoked Salmon
Sprouted Quinoa Porridge with Cardamom Blackberry Sauce
Split Pea Purée with Roasted Root Vegetables
Baked Eggs with Ham and Sofrito
Honey Harissa Chicken with Germinated Brown Rice Pilaf
Quinoa Salad with Cumin Lime Vinaigrette
Loaded Baked Potato Soup with Crispy Bacon
Sourdough Rye Crepes with Sorghum-Cinnamon Apples
Seared Albacore with Ginger, Garlic and Green Onions
Potted Cheddar with Bacon and Shallots
Roasted Beet and Walnut Salad with Kombucha Vinaigrette
Sweet Potatoes Anna with Spiced Ghee
Marrow Bean Soup with Pale Vegetables
Chicken with Preserved Lemon
Stewed Strawberries with Vanilla Bean and Fresh Mint
Rhubarb Skillet Cake with Jaggery Crumb
Toasted Almonds with Rosemary, Thyme and Lemon
Potatoes with Bacon and Liver
Nabemono with Salmon, Shiitake and Miso
Sweet Risotto with Buttermilk and Sultanas
Cheesy Kale Chips with Miso, Garlic and Dulse
Red Currant Pie with Buttered Sourdough Crust
Sweet Marrow Custard with Vanilla Bean
Three-seed Porridge with Ginger and Blueberries
Curried Lentil Soup with Coconut Milk
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