Kale Pesto

Emily Woody

Ingredients  200 grams kale, de-stemmed  315 ml olive oil 240 grams Parmesan  90 grams walnuts 15 grams garlic (2 cloves) 1 tsp salt Makes 1000 ml (4 small jars)   Instructions Grate the Parmesan using the grating attachment of a food processor. Place the cheese in a bowl. Change from...

Wheat Berry Pudding

Emily Woody

Ingredients 1 cup wheat berries (soft white preferred, but any variety will work) 2 cups cream 75 grams brown sugar  15 grams butter 50 grams raisins  1/4 tsp true cinnamon  1/8 tsp nutmeg  1/4 tsp salt 1/2 tsp vanilla  Makes 5 servings    Instructions Soak the wheat berries overnight. Drain,...

Toasted Coriander & Fennel Winter Salad

Emily Woody

Ingredients 400 grams carrots (white carrots preferred) 200 grams beets 1/4 cup olive oil (60 ml) 37 ml apple cider vinegar  3/4 tsp salt 3/4 tsp cumin 1/2 tsp ground coriander 1/4 tsp true cinnamon 1/4 tsp cayenne 2 tsp whole coriander seeds 1 tsp whole fennel seeds 90 grams...

Heirloom Bean Chili

Emily Woody

Ingredients 1 lb Rosso di Lucca beans, soaked overnight (Kidney beans would also work). 1.5 lbs ground beef 250 grams onion 30 grams garlic 1 tbsp salt 2 tsp chipotle powder 1 tsp cumin 1/2 tsp coriander 1 tsp garlic powder 1/2 tsp cayenne 2 tbsp worcestershire  1200 grams canned...