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Paleo Winter Squash Pancakes

12/9/2013

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These are grain-free, have no added sugar, mix up quick, and keep both big and little bellies full for a nice long time. We often have them for breakfast with butter and maple syrup or blueberry jam, but with a pinch more salt and some garlic they make a nice side to a roast chicken (we always roast a squash and a head of garlic alongside our chicken, so that makes it pretty easy). Mashed sweet potatoes can be subbed here with good results.

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Scallion Pancakes

8/7/2012

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These are good by themselves as a snack, or with noodle soup, stir fry, or even scrambled eggs! You can use them like little tortillas to wrap around fried rice, or slice them into wedges. They go well with a quick dipping sauce made by mixing up some soy sauce, sesame oil, rice vinegar, and grated ginger. 

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Baba Ghanoush

7/8/2012

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This is a good eggplant recipe, even for those who don’t like eggplant. It’s a great dip for crackers or vegetables, spread on toast, or alongside a salad. This recipe is adapted from Deborah Madison’s Vegetarian Cooking for Everyone, which is one of our favorite cookbooks.

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Tomatillo Salsa

9/27/2011

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Vary the proportions to suit your taste. You can also roast or grill the tomatillos first, or add a tomato. The tiny husk cherries are a nice addition, too! This makes a good canned salsa, but for that you should add a teaspoon of lime juice or vinegar to each pint to make sure the acidity is high enough to be safe.

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Beet Chips

9/27/2011

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Simple and delicious! (Those two descriptors are definitely a theme with our recipes.)

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Andy's Winter Squash Pancakes

9/27/2011

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A great, unusual use for winter squash, these are awesome with beans and salsa, or could also go with jam and maple syrup for breakfast (if you leave out the garlic!). Thanks to Andy Jackson of Middlebury Chocolates for this recipe.


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Kale Chips

7/1/2010

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Easy. Fun. Kale.

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