by Chef Heather Hartman

Ingredients

3 garlic cloves, peeled
½ cup packed cilantro leaves
1, 15 oz. can Nash Brothers Trading Company black beans, drained and rinsed
2 tablespoons olive oil
1 jalapeno, minced
¼ cup Nash Brothers Trading Company peanut butter
2 limes, juiced
1‐teaspoon ground cumin
1‐teaspoon salt

Read more on Black Bean Dip…

by Chef Nick Schneider

For fish, cooked vegetables, roasted potatoes or buckwheat noodles

Makes 2/3 cup; Serves 6

Ingredients

1.5   #  (3-4) medium beets, peeled and cut into 1-inch chunks

2        T balsamic vinegar

Read more on Warm Beet Juice Vinaigrette…

by Paul Berglund, The Bachelor Farmer

Ingredients

1 small salmon, filleted and deboned (approximately 3#)

2/5 cup sugar

3/5 cup kosher salt

2 bunches of dill, roughly chopped

Method

Mix the salt and sugar.

Read more on Gravlax…

by Jeremy McAdams, Cherry Tree House Mushrooms

Serves 4

Ingredients

1–1 1⁄2 tbsp. coarse salt

1 2⁄3 cups polenta or course cornmeal (Sunrise Flour Mill)

1 tbsp. extra-virgin olive oil (Valli dell’Etna Olio)

Read more on Grilled Polenta and Oyster Mushrooms…

by Jeremy McAdams, Cherry Tree House Mushrooms

Serves 2

Ingredients

3 to 4 oz. fresh oyster mushrooms, chopped (Cherry Tree House Mushrooms)

1/2 roll of pizza dough (Sunrise Flour Mill)

2 Tbsp flour (Sunshine Flour Mill)

Read more on Grilled Mushroom and Roasted Garlic Pizza…

by Chef Nick Schneider

Cooking methods

• sauteing – fast, traditional method, cooks down more, no water added
• steaming – very clean, low-no fat, fast, highest nutritional retention
• braising – longer, slower cook, good for thicker greens like cabbage, collards, allows flavors to develop.

Read more on Basics of Greens Cookery – Best of Anti-Cancer Foods…

By Jeremy McAdams, Cherry Tree House Mushrooms

serves 4

Ingredients

4 oz. fresh shiitake mushrooms, sliced (Cherry Tree House Mushrooms)

2 Tbsp butter or olive oil (Valli dell’Etna Olio)

3/4 to 1 pound ground beef (Braucher’s Sunshine Harvest Farm)       or

Read more on Beef Burger with Shiitake…

By Chef Nick Schneider

For a gluten-free breakfast or lunch this recipe offers taste and interest. Vary the filling or topping to your occasion’s needs. Some useful tips to think about when cooking gluten-free:

Read more on Savory Amaranth Corn Crepes with Various Cheese Garnishes…

Recipe by Brenda Langton  Serves 4 Ingredients ¾ cup NASH creamy peanut butter ½-3/4 cup water 3 tablespoons rice vinegar 3 tablespoons soy sauce ½  tablespoon honey or sugar 1 tablespoon toasted sesame oil

Read more on Nash Brothers Spicy Peanut Butter Noodle Salad…