Our Recipes

Honey, Pecan & Craisin Granola
  • 1/2 cup Canola oil (or vegetable oil)
  • 1/4 cup maple syrup
  • 1/2 cup honey
  • 1 1/2 tablespoons vanilla extract
  • 1/2 teaspoon salt
  • 5 cups old fashioned rolled oats
  • 2 cups pecans, coarsely chopped
  • 2 cups Craisins, chopped
  • Pre-heat oven to 350F.  Line a baking sheet with parchment paper and spray with cooking spray.
  • Combine oil, syrup, honey, extract and salt.  Mix well and set aside.
  • In a large bowl combine oats and pecans. Stir.
  • Add liquids to oats mixture and stir well.  Pour onto prepared pan.
  • Bake for 15 minutes.  Rotate pan and bake for 15 more minutes.
  • Let cool for one hour.  Break granola into pieces in a large bowl.  Add Craisins and gently stir until mixed.
  • Store in an airtight container.

Adapted from a recipe by Cook’s Country, October/November 2016

White Chocolate Macadamia Nut Cookies

2 ¼ cup flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/4 cup crystallized ginger, chopped fine
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
2 cups white chocolate chips
1 cup macadamia nuts, chopped



Preheat oven to 375ºF.  Line baking sheets with parchment paper or leave ungreased.

Combine flour, baking soda, salt, ground ginger and crystallized ginger. Mix well.

In a large mixing bowl beat the butter, white sugar and brown sugar with an electric mixer on medium speed until creamy. Add eggs, one at
a time, and beat until thoroughly mixed into batter. Stir in vanilla.

Add the flour mixture in thirds, beat until just mixed in after each addition.

Stir in the white chocolate chips and macadamia nuts.



  • 1 cup pecans
  • 12 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups light brown sugar
  • 2 large eggs
  • 2 tablespoons pure vanilla extract (tablespoons is correct)
  • 1 cup white chocolate chips
  1. Preheat oven to 350oF.
  2. Line a 13×9 inch pan with aluminum foil so that there is over-hang on all sides.  Spray foil with cooking spray or brush with oil or butter.  Note:  the aluminum foil makes it very easy to reove the Blondies from the pan).
  3. Spread the pecans onto a medium size baking sheet.  Toast in the oven for 10 minutes.  Remove from oven and let cool.  When cool coarsely chop the pecans and set aside.  Note: you can skip toasting the nuts if you want but toasting does enhance the nuttiness.
  4. While pecans are toasting, melt butter in microwave or on stove. Set aside to cool.
  5. Combine flour, baking powder and salt in small bowl.  Set aside.
  6. Combine the cooled butter with the brown sugar.  Mix or whisk until combined.
  7. Lightly beat eggs and add to the mixture.
  8. Add vanilla to the butter-sugar-egg mixture.  Stir well to combine all ingredients.
  9. Gently fold in the dry ingredients.  Stir until just combined.
  10. Add white chocolate chips and pecans.  Stir until just combined.
  11. Pour batter into the prepared pan.  Spread the batter evenly.
  12. Bake for 22-25 minutes or until the top is golden brown.
  13. Cool the Blondies in the pan until room temperature.
  14. Gently remove the Blondies from the pan by lifting the foil overhang.  If the Blondies are not at room temperature they will break apart on lifting (I know this because I was in a hurry once and didn’t wait long enough).
  15. Gently peel the foil from the bars.
  16. Cut into 36 bars.


Oatmeal Cranberry White Chocolate Cookies
three cookies on a glass plate Ingredients:
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 1/4 cups unsalted butter, room temperature
  • 3/4 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 3 cups regular rolled oatmeal, uncooked
  • 1 cup dried cranberries
  • 1/2 cup white chocolate chips


  1. Preheat oven to 350oF.  Line baking sheet with parchment paper.
  2. Combine flour, baking soda, cinnamon, salt and nutmeg in a medium bowl.  Stir well.
  3. In a large bowl cream the butter and sugars together.
  4. Add the egg and vanilla.  Mix well.
  5. Add the flour mixture and stir until just combined.
  6. Add the oats, cranberries and white chocolate chips.  Stir until just combined.
  7. Drop by rounded tablespoons onto the prepared baking sheet.
  8. Bake 9-11 minutes until golden brown.
  9. Cool and enjoy!



Zucchini Fritters

2     cups grated zucchini (from approximately 1 pound of zucchini)
1/2  teaspoon salt
2     large eggs (preferably from free range, pastured chickens)
2    tablespoons chopped sweet onion (or green onions)
1    cup Panko bread crumbs (adds to the texture, flour will work if no Panko available just use less)
1/4 cup grated Parmesan cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1    teaspoon fresh oregano (or 1/4 teaspoon dried)
4    basil leaves chopped (or 1/2 teaspoon dried)
2    sage leaves chopped (or 1/4 teaspoon dried)
1    teaspoon fresh rosemary chopped (or 1/4 teaspoon dried)
Panko crumbs for dusting cakes
oil for frying


Mix the grated zucchini with the salt and put in a strainer in the sink.  Let sit for 30 minutes.  Lightly press on the grated zucchini to start the de-watering process.  After 30 minutes place the grated zucchini on a kitchen towel and squeeze out as much water as you can.

Place the zucchini mass in a large bowl.  Lightly toss with a fork to loosen the zucchini.  Combine the remaining ingredients except the final Panko crumbs and the oil with the zucchini.

In a large frying pan heat 2 tablespoons of oil over medium-high heat.  Form the zucchini mixture into 2-3 inch flat cakes.  Lightly dust with the Panko crumbs.

Carefully transfer to the hot oil and fry until golden brown (approximately 3-4 minutes).  Watch the heat of your pan as you do not want this happen too quickly or too slowly – adjust temperature if needed.

Flip the cakes over and brown the other side.  Remove to a paper towel lined baking sheet and keep in a warm 200F oven.

Fry the remaining cakes.

Serve warm topped with poached eggs and an herb Hollandaise sauce.


Blueberry Crisp



3 cups blueberries (fresh or frozen)
1/3 cup sugar
1 1/2 teaspoons cornstarch
1 tablespoon lemon juice


1/2 cup flour (all-purpose)
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup sugar
1/4 cup rolled oats (regular not minute)




Preheat oven to 375°F.  Spray 4 – 4 oz baking dishes with cooking spray.  Set on a cooking sheet to capture any overflow.  Set aside.

Combine filling ingredients in a medium bowl.  If using frozen berries increase cornstarch to 2 teaspoons.  Divide filling mixture into the prepared pans.

In food processor combine all the topping ingredients except the oatmeal.  Place topping mixture in a small bowl and stir in the oatmeal.  Divide equally on top of blueberry filling.

Bake for 15-20 minutes until filling is bubbly and topping is golden brown.  If using frozen berries the baking time will be longer.

Chocolate Chip Cookies
plate with chocolate chip cookies on it Ingredients:
  • 2 ¼  cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup white sugar
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups Ghiradelli 60% Cacao Bittersweet Chocolate Chips
  • 1 cup pecans, chopped



  1. Preheat oven to 375ºF.  Line baking sheets with parchment paper or leave ungreased.
  2. Combine flour, baking soda and salt.  Mix well.
  3. In a large mixing bowl beat the butter, white sugar and brown sugar with an electric mixer on medium speed until creamy.  Add eggs, one at a time, and beat until thoroughly mixed into batter.  Stir in vanilla.
  4. Add the flour mixture in thirds, beat until just mixed in after each addition.
  5. Stir in the bittersweet chocolate chips and pecans.
  6. Drop by rounded tablespoon onto prepared baking sheets.
  7. Bake for 9–11 or until golden brown.  Cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.


Asparagus and Vegetable Frittata
  • 1 tablespoon vegetable oil
  • ½ cup onions, diced
  • 1 pound asparagus
  • 1 ½ cups corn, canned & drained or frozen & thawed
  • 4 cups kale, chopped
  • 2 tablespoons water
  • 1 cup Parmesan cheese, shredded (not grated)
  • 1 tablespoon garlic/herb blend (or your favorite herb blend)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 12 large eggs
  • 2 large egg whites (save the yolks for your Homemade Hollandaise sauce)
  1. Preheat oven to 350°F. Spray two 9-inch glass pie plate with cooking spray.
  2. In a 12-inch skillet heat 1 tablespoon oil over medium heat. Add onions and sauté
    until translucent, about 5 minutes.
  3. Trim woody ends from asparagus and slice into ¼ inch pieces. You should have about two
    cups of sliced asparagus. Add to onions in pan and sauté for a few minutes until al
    dente. Add corn and stir.
  4. Remove vegetables from pan and put into an 8 cup measuring cup (you can use a large
    bowl but I prefer to use a large measuring cup as it makes it easier to pour into the
    pie pans).
  5. Wash kale carefully. Remove leaves from stems (discard stems). Coarsely chop kale and add to sauté pan. Add two tablespoons water. Over medium heat wilt kale, approximately 5 minutes. Make sure all the water has evaporated off. Add kale to the vegetable mixture.
  6. Stir in cheese and seasonings.
  7. In a separate bowl combine the eggs and egg whites. Beat until thoroughly mixed. Add to vegetables. Pour into prepared pie pans.
  8. Bake for 35-40 minutes until lightly browned and center is firm.
  9. Serve with Hollandaise sauce, crispy bacon and tomato & arugula salad.
  10. Not serving 12 people? This recipe works very well when reduced by half to serve 6.



Bacon & Broccoli Frittata - Oven Baked
broccoli, eggs, cheese Ingredients:
  • 1 cup broccoli florets
  • 1/4 cup water
  • 2 slices bacon, cut into small pieces
  • 1/2 cup chopped onion
  • 2 large eggs
  • 2 large egg whites
  • 2/3 cup 2% fat cottage cheese
  • 1/3 cup mixed blend shredded cheeses
  • 6 tablespoons shredded Parmesan cheese


  1. Preheat oven to 350 degrees Fahrenheit. Spray four shallow 8 oz. casseroles with cooking spray.
  2. In a small saucepan combine broccoli and water. Cook over medium heat until broccoli is crisp tender. Drain and divide between the two prepared casseroles.
  3. In medium saucepan cook bacon over medium heat until light brown. Add onion and cook until onion is just tender. Drain off bacon fat and divide between the two prepared casseroles.
  4. Combine eggs, egg whites, cottage cheese and mixed blend cheese. Divide between the two prepared casseroles.
  5. Bake for 20-25 minutes until puffed and golden brown on top.
  6. While casseroles are baking prepare Parmesan Crisps. Line a baking sheet with parchment paper. Sprinkle 1 1/2 tablespoons of the Parmesan cheese into a 5-inch circle on the prepared pan. Repeat with remaining cheese. Bake in oven with casseroles for 10-15 minutes, until golden brown. Remove and let cool while casseroles finish cooking.
  7. Top casseroles with the Parmesan crisps before serving.