Potato and Chickpea Soup with Garam Masala

Recipe by Jennell Kvistad

As we’re caught in the tug of war between winter and spring, it’s nice to have a light but nourishing hot soup ready for dinner. This soup is tangy and brothy, has a savory and warming spice profile, and tons of vegetables to fill you up! All that and ready in under an hour! As with most soups, this is even better the next day. Seems like a lot of ingredients, but once you get the spices measured out the rest goes pretty fast. Serve with crusty bread or over your favorite grain with a dollop of Bellwether Farms sheep yogurt.


  • ¼ cup olive oil

  • ½ large yellow onion, chopped

  • 1 large carrot, sliced in quarter moons

  • 3 T minced ginger

  • 1 T garam masala

  • 2 t turmeric

  • 2 t coriander

  • 1 t cumin

  • ½ t cinnamon

  • 2 t salt

  • 14 oz can Muir Glen fire roasted diced tomatoes

  • 1 quart Bonafide chicken bone broth

  • 2 small Yukon Gold potatoes, cut in ½ inch cubes

  • 2 large garlic cloves, minced

  • 13 oz jar Jovial chickpeas

  • 12 oz package Cascadian Farms riced cauliflower

  • 10 oz package Woodstock cut spinach

  • Juice of 1 lime

  • ¼ cup chopped cilantro (optional)


  • In a soup pot, sauté the onion, carrot, ginger, and spices in the olive oil for 10 minutes over medium heat. Be careful not to burn the spices
  • Add the canned tomatoes, chicken broth, potatoes, and garlic to the pot and simmer until potatoes are al dente. 
  • Add the chickpeas, cauliflower, and spinach. Bring to a boil and simmer another 5-10 minutes, until all veggies are tender, and flavors have come together.
  • Stir in lime juice and cilantro and serve hot!

Citrus Galette

Recipe by Simple Mills

This fresh and citrusy Galette is the perfect bright and colorful treat to bring along to your next get together! 


  • 1 1/2 cups of Simple Mills Organic All Purpose Baking Mix

  • 1 tbs coconut sugar

  • 1/2 tsp salt

  • 8 tbs unsalted butter, chilled and cubed

  • 5-6 tbs ice cold water

  • 1 mandarin orange, grapefruit and blood orange

  • 1 egg

  • 1 tsp water

  • 2 tbs coconut sugar

  • Honey to garnish

  • Chopped pistachios to garnish

  • Ricotta Filling
  • 1 c of ricotta cheese

  • 1 egg

  • CHILL until ready to use


  • PLACE the Organic All Purpose Baking Mix, sugar and salt into the bowl of a food processor and pulse to combine
  • ADD the chilled and cubed butter slowly
  • PULSE until it looks like coarse meal
  • ADD the ice cold water, 1 tablespoon at a time, pulsing until the dough comes together into a ball
  • REMOVE the dough from the food processor and press together. Be careful not to overknead
  • WRAP the dough in plastic wrap and refrigerate for 1 to 2 hours or overnight
  • CUT the peel off from the flesh of the citrus and slice each one into thin rounds. Set aside until ready to use
  • PREHEAT the oven to 350 F and prepare a sheet pan with parchment paper.
  • BRING dough back to room temperature once ready to bake
  • ROLL dough into a 12-inch round disc
  • SPREAD a thin layer of Ricotta Filling to cover the dough, leaving a 3-inch perimeter to save room for folding the edges over
  • LAYER the citrus fruit over the filling and fold the edges over 
  • WHISK together the egg and water in a small bowl
  • BRUSH the dough with egg wash
  • SPRINKLE the entire galette with coconut sugar for added sweetness (optional)
  • MOVE galette to a sheet pan and bake 35-45 minutes or until the dough has become a light golden color
  • COOL for 5 minutes
  • DRIZZLE the honey all over and sprinkle with chopped pistachios as desired
Kevin's Cilantro Lime Chicken Skewers

Kevin's Cilantro Lime Chicken Skewers

Mouthwatering, absolutely delightful, and perfectly charred. These grilled cilantro lime chicken skewers are great.



  • Drain Kevin’s sous-vide chicken pack. Break the chicken into pieces large enough to skewer. Pat chicken dry with a paper towel.
  • Skewer chicken while alternating chicken, tomatoes, then mushrooms.
    If you're using a wooden skewer, soak them in water for 30 minutes prior to using them.
  • Heat the skillet on high for one minute. Add 1 tablespoon of avocado oil. Add skewers and saute for 2 minutes.
  • In the same pan used for cooking, baste or brush skewers with Kevin’s Cilantro Lime Sauce.
  • Brown on the pan until chicken and veggies are browned.
    Recipe Tip: Reserve half the Cilantro Lime sauce to pour over the skewers when done.
  • Serve over brown rice or Kevin’s Cauliflower Rice for a low-carb alternative.

Crispy Roasted Sunchokes

Recipe by

Roasting sunchokes to crispy perfection is easy to do and requires very little hands-on time! Sunchokes have a lovely, delicate and sweet flavor for a root vegetable and taste great when roasted.


  • 1 pound sunchokes (Jerusalem artichokes), scrubbed

  • 2 tablespoons olive oil

  • 1 tablespoon chopped fresh thyme

  • 1 teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • optional topping - squeeze of fresh lemon juice, a drizzle of honey, fresh herbs


  • Preheat oven to 400 degrees F.
  • Thinly slice the sunchokes into ¼ strips. They are all different shapes, so cut them into strips or coins.
  • Toss the sunchokes with olive oil, thyme, salt, and pepper.
  • Lay the sunchokes flat on a parchment-lined baking sheet and bake in the oven for 30 to 35 minutes or until crispy. Halfway through cooking, toss them so they cook evenly. 
  • Remove from the oven and serve as is or with optional toppings.

Hearty Winter Soup

Recipe by

Add a dollop of pesto to brighten up this simple soup!


  • 3 tbsp olive oil

  • 1 onion chopped

  • 3 carrots chopped

  • 1 small sweet potato peeled and chopped

  • 2 sticks celery chopped

  • 2 large potatoes chopped

  • 2 cloves garlic minced

  • 1/2 tbsp dried thyme or 1 tbsp fresh thyme

  • 400 g cannellini beans canned

  • 400 g canned tomatoes

  • 600 ml vegetable stock or chicken stock

  • 250 g green cabbage chopped

  • 150 g fresh spinach

  • Salt and pepper to taste


  • Heat the oil in a large saucepan and cook the onion, carrots and celery, parsnip and both types of potatoes (don’t bother to peel these as the skins add flavour and vitamins) for 10-15 minutes, stirring frequently. Add the garlic and thyme and cook for a further 2 minutes.
  • Drain and rinse the cannellini beans and add these along with the tomatoes and stock.
  • Bring to the boil and simmer for 20 minutes. Add the cabbage and spinach and season well with salt and pepper. Cook for a further 5 minutes.
  • Serve with a spoonful of pistou and a sprinkling of freshly grated parmesan cheese and some crusty bread on the side.
Kale Salad with Goat Cheese, Cranberries and Orange

Kale Salad with Goat Cheese, Cranberries and Orange

Healthy should always taste as good as this Kale Salad! It’s packed with creamy goat cheese, juicy orange, chewy cranberries and crunchy pepitas, and it’s tossed in a tangy citrus dressing.  It’s refreshing and delicious, and may be made entirely in advance! Recipe courtesy of


  • 2 tablespoons fresh orange juice

  • 1½ tablespoons white balsamic vinegar

  • 1 tablespoon maple syrup

  • 1½ teaspoons dijon mustard

  • 1 teaspoon fresh lemon juice

  • ¼ cup extra virgin olive oil

  • salt and pepper to taste

  • For the salad
  • 1 bunch lacinto kale tough stems removed and leaves chopped or torn (about 8 cups)

  • 1 large navel orange (or 4 clementines) peeled, then sliced widthwise and cut into triangles

  • 2 green onions both white and green parts, sliced

  • 3 ounces crumbled goat cheese

  • 1/3 cup dried cranberries

  • 1/3 cup toasted pepitas*


  • Place the orange juice, vinegar, maple syrup, dijon, and lemon juice in a small bowl and whisk till combined. Whisk in the extra virgin olive oil, and salt and pepper, to taste.
  • Place all ingredients in a large bowl. Add the desired amount of dressing and toss to coat. Serve and enjoy!

Parmesan Avocado Dip

Recipe by

Avocado sizes will vary, which will result in different thicknesses of the dip/dressing. Just play it by eat and to taste with adding a little bit of water at a time until you get the consistency you want for how you want to eat it. Enjoy!


  • 1/2 cup (120 ml) oil

  • 1/2 cup (120 ml) water

  • 1 cup (225 g) mayonnaise

  • 1 medium (1 medium) avocado , peeled, seeded and cut into chunks

  • Zest of 1 lime

  • 2 tablespoons (30 ml) fresh lime juice

  • 1 cup (120 ml) chopped cilantro

  • 2 cloves (2 cloves) garlic , minced

  • 1 teaspoon (5 ml) black pepper

  • 1/2 teaspoon (2.5 ml) kosher or sea salt , or to taste

  • 3/4 cup (75 g) freshly grated parmesan

  • 1 teaspoon (5 ml) sugar

  • 1/2 teaspoon (2.5 ml) chili flakes


  • Combine all the ingredients in a blender (oil, water, mayonnaise, avocado, lime zest, lime juice, cilantro, garlic, black pepper, salt, parmesan, sugar, and chili flakes) until everything is smooth.
  • Adjust to your preferred consistency if needed by adding a little bit of water at a time.
  • If you're serving as a dip, add some chips and veggies to the side for dipping. Or toss it into your favorite salad greens and all your favorite salad toppings for an awesome salad. 

Apple Herb Stuffing

Recipe by Admin


Prep time


Cooking time





A delicious and easy stuffing recipe to whip up throughout all of the colder months. It will especially shine next to the star of the Thanksgiving table- your Organic Prairie Turkey!


  • 6 cups torn chunks French, sourdough or country loaf, torn into bits

  • 5 tablespoons unsalted butter

  • 1 large Spanish or sweet onion, chopped small

  • 1 large or 2 small stalks celery, diced small

  • 1 teaspoon chopped fresh thyme leaves

  • 1/2 teaspoon table salt, plus more to taste

  • Freshly ground black pepper

  • 1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small

  • 1/4 cup roughly chopped flat-leaf parsley

  • 3 sage leaves, minced

  • 1/2 to 1 cup cup turkey, chicken or vegetable stock or broth

  • 1 large egg


  • Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.
  • Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.
  • Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.

Our Favorite Turkey Brine

A traditional water-based brine is a mixture of water, salt, sugar and aromatics — like herbs, spices and citrus peel — that infuses turkey with moisture, seasoning and flavor.


  • 1 fresh turkey 

  • 3 cups apple cider 

  • 2 cups packed brown sugar 

  • 2 gallons cold water 

  • 3/4 cup kosher salt 

  • Peel of 3 large oranges, cut into large strips 

  • 4 rosemary sprigs, leaves stripped

  • 3 tablespoons tricolor peppercorns 

  • 5 bay leaves 

  • 5 cloves garlic, minced 


  • Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange peel and rosemary in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill.
  • Place the turkey in the chilled brine solution and refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)
  • When you're ready to roast, remove the turkey from the brine and submerge it in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
  • Remove the turkey from the water and rinse again, then pat dry. Cook according to your normal roasting method.

Recipe Video

Honey Pear Crostini With Melted Brie

Make this easy-to-prepare dish special with the once-a-year treat of local Orcas Pears. Grown locally at Midnights Farm, this is the perfect way to showcase their sweetness, coupled with creamy cheese and the slight crunch of a fresh baguette or bread.


  • 2 large Orcas pears (or other)

  • 1 tbsp honey

  • 1 tbsp balsamic vinegar

  • 1/4 stick of unsalted butter

  • 1 loaf of fresh bread. We love Barn Owl bakery.

  • 4 oz brie cheese

  • 2 oz. crumbled bleu cheese (optional)

Directions (Roasted Pears)

  • Preheat oven to 375 degrees and add cast iron pan
  • Halve and core the fruit carefully, but leave the peel on.
  • Melt the butter in the pan.
  • Place the pears with the cut side facing down in the hot pan and roast 20 minutes. Add in your bread at this time too.
  • After 20 minutes, flip in the pan, drizzle with balsamic vinegar, and roast for additional 5 minutes.
  • Remove the pan from the oven, drizzle each half with honey, and let rest for a few minutes.
  • Assembling
  • Cut bread. Make even 1" slices.
  • Remove skin from pear and slice thin
  • Add pear to bread and top with brie and honey (to taste)

Appeltaart (Dutch Apple Tart)

Recipe by Admin


Prep time


Cooking time





  • Crust
  • 2 cups all-purpose flour

  • 2 large eggs, beaten, divided

  • ¾ cup butter, softened

  • ⅓ cup white sugar

  • 1 tablespoon white sugar

  • 1 teaspoon ground cinnamon

  • Filling
  • 2 pounds tart Washington apples - peeled, cored, and sliced

  • ½ cup sultanas or raisins

  • ¼ cup white sugar

  • 1 tablespoon ground cinnamon


  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.
  • Combine flour, butter, 1 1/2 eggs, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
  • Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and up the sides of the prepared pan.
  • Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over dough in the cake pan.
  • Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
  • Brush remaining beaten egg over dough
  • Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.



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