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...

Roasted Beet Salad with Herbed Goat Cheese and Dijon Dressing

Emily Woody

Ingredients 2 lbs beets 1 package herbed goat cheese, approx. 100 grams  125 ml olive oil 45 ml apple cider vinegar 10 ml maple syrup 10 grams Dijon mustard 1/4 tsp salt 95 grams toasted pumpkin seeds, hazelnuts, or walnuts  Makes 8 servings   Instructions Preheat the oven to 400f....

Winter Heirloom Cornbread

Emily Woody

This cornbread recipe is slightly sweet, rich and buttery. You can use anyone of our freshly milled cornmeals for this recipe. Ingredients  140 grams freshly milled cornmeal  40 grams soft white flour 85 grams cream  184 grams buttermilk or plain yoghurt 2 eggs 67 grams melted butter 2.5 tbsp sugar...

Roasted Chipotle Squash Soup

Emily Woody

Ingredients 4 lbs winter squash (We prefer Tetsukabuto or kabocha) 2 tbsp olive oil 2 tbsp butter 500 grams shallot 1 1/2 tsp salt 3/4 tsp chipotle powder 1/4 tsp true cinnamon 1/8 tsp nutmeg 4 cups broth  Makes 6 servings   Instructions Preheat the oven to 400 f. Cut...