This tart, slushy, icy, and slightly sweet frozen treat is made simply with pomegranate juice and honey. Use leftover juice from Confetti Kale Salad’s pomegranate vinaigrette for this one.
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Seared Broccolini with Avocado & Pesto Toast
A delicious combination of slightly caramelized broccoli, nutty tasting whole-grain toast, and creamy avocado, maybe with a little kick if you choose to use some hot sauce. It’s a great go-to breakfast, lunch, or dinner.
Oat Sourdough
A go-to sourdough recipe that will delight everyone at the table. Nuanced sourdough flavor that’s delicious as toast, stuffing, croutons, grilled cheese, French toast, and more.
Buttermilk Drop Biscuits (Three Ways)
Drop biscuits are easy, no-fuss bundles of flaky deliciousness just perfect for melted butter and jam, or for plunging into soups, chilis, and stews. Find various flour blends and variations that you can try in the accordions below! Make them your own.
Roasted Broccoli
Get all the kids at the table (young and old) to eat their broccoli with this simple recipe. The roasting method caramelizes the broccoli and brings out delicious flavor in the best way.
Orange Vinaigrette
A simple vinaigrette that’s delicious sprinkled over roasted vegetables, or tossed in a Fiesta Kale Salad.
Summer Corn Sourdough
You’ll try the cold fermentation technique with this loaf to develop delicious sourdough flavor over time. This loaf is delicious spread with butter and a drizzle of honey—it’s perfect for toast with jam, for croutons, and for plunging into soups or hearty stews.
Cultured Plant-Based Butter
A delicious cultured plant-based butter that tastes and melts like dairy butter. Read through this entire recipe a few times (including all accordions) before you begin. There are multiple variations for this recipe that you can experiment with—be sure to try this butter to make your own puff pastry!
Fermented Mustard
Probiotic-rich unpasteurized apple cider vinegar and honey act as starter cultures for this recipe. This mustard is a staple for vinaigrettes, but use this creation to also marinate veggies for roasting or sautéing. Try it as a dip for veggie fries and crudités, toss with cooked grains, rice, or noodles, and use it to season […]
Classic Fermented Hot Sauce [Red & Green]
This recipe walks you through the steps to lacto-ferment both red and green hot sauce—see Accordions below for green. Also see the Substitutions and Variations for many ideas to customize delicious, complex hot sauce creations of all kinds. Upsize or downsize certain ingredients to change the flavor profile—you do not have to be exact in […]