So simple and so perfect. Cast iron roasted carrots are a great accompaniment to any dish. I substitute them anywhere I would use potatoes for a lower glycemic option... hash browns, mashed potatoes, au gratin, baked... the options are endless. [...]

Real talk: I LOVE cooking beautiful, healthy food... But life can get really hectic and at the end of the day, HEALTH is the only thing that really matters. .. I'm amazed at how much meat is on a whole [...]

We're pretty lucky to live in an area where sweet, earthy sage can grow almost year round. Sage is a potent herb and can only be used in small doses, so when it shows up in the CSA, I find [...]

My favorite way to use Rainshadow Organics garlic and bacon is to combine them together. Seriously, don't ever throw away your bacon fat!!! Make garlic confit in bacon fat at 250 degrees F for 3-4 hours until golden brown. Puree [...]

1 whole bunch beets diced to half in. (stems and greens too!) 3 large baking potatoes diced to half in. 1 large sweet onion diced to half in. 2-10 cloves of garlic minced (I'm a crazy garlic-aholic, 10 on the [...]

Fried rice is a great way to use all the odds and ends vegetables in the pantry and it tastes damn good. This time I slow cooked short ribs with pureed pear, ginger and smoked Korean chilies until they were [...]

Tender, flaky, sourdough scones with fall spices and sweet sugar pie pumpkin.    For scones: 400 g. Rainshadow Organics red winter wheat flour 50 g.  raw sugar (or sweetener of choice) 1 tsp. sea salt 1 tsp. baking soda 2 [...]

Cast iron roasted rack of lamb. Beetroot and Jerusalem artichoke purees. Roasted beetroot. Young arugula. Lamb and roots