Earth to Hearth Recipes

Otillia M. Richmond, MH

Late Summer Harvest Recipe

Chickpea Salad

Ingredients

Seasonings

2 cups cooked chickpeas

1 chopped large cucumber

2-3 diced tomatoes

1-2 diced sweet/hot peppers

1/2 diced medium onion

1 clove minced garlic

Fresh herbs to choose:

dill, basil, or chives

Condements to add:

choice of vinegar

lemon or lime juice

choice of oil or dressing

This is one of many variations for late summer salad, side, or main dish. Choose a pea or bean, add favorite veggies, fresh herbs, and condiments to make fiber filled dishes from just one recipe. See book two-Health from the Hearth-pages 179-181, of The Human Nature of NEED and FEED, for additional fiber filled pulse recipes.

Early Autumn Harvest Recipe

Tomato Medley

Ingredients

Seasonings

2 chopped summer squash

1 chopped large cucumber

3-5 diced colored tomatoes

1-2 diced sweet/hot peppers

1/2 diced medium onion

1 cloves minced garlic

Fresh herbs to choose:

parsley, dill, basil, chives

Condements to add:

choice of vinegar

lemon or lime juice

choice of oil or dressing

This is one of many variations for a late autumn salad, side, or main dish served over a bed of cooked grains. Choose a blend of heirloom colored tomatoes and add favorite veggies, fresh herbs, and condiments to make fiber filled dishes from just one recipe. My tomato faves, for growing and fresh eating, are Oregon spring, black prince, orange banana, yellow taxi, and German green. See book two-Health from the Hearth-pages 71-251, of The Human Nature of NEED and FEED, for choosing seeds to bed or top this quick salad for a main dish, hot or cold.

Winter Pottage Recipe

Potato Bake

Ingredients

Seasonings

4 diced potatoes

1 chopped large onion

3 chopped celery stalks

1 diced sweet peppers

2 diced small hot chilis

3 cloves chopped garlic

Dry herbs to choose:

parsley and/or thyme

Toppers to choose:

dash liquid amminos

dollop of butter

drizzle of olive oil

This is one of the simplest variations of a veggie bake. Combine all of the ingredients and bake at 175ºC (350ºF) until tender, about 45 minutes, serve hot or cold. Lack an oven, steam covered on the stovetop. Or plan ahead, bake or steam the the potatoes ahead of time and refrigerate, when desired, cook vegetables and add the diced precooked potatoes and heat through for a hot meal in minutes. Chop one half head of cabbage and a few carrots to add for an excellent variation.

Daily Spring Recipe

Spring green salad

Ingredients:

Seasonings:

Choices:

Red and Green Lettuces

Mustard Greens

Arugula

Kale

Spinach

Pea Shoots

Cress

Chives

Green Onions

Choices:

Salad Dressing

Vinegar and Oil

Fresh or Dry Herbs

Spices

Croutons

Nuts

Seeds

Cooked Pulses and Grains

Edible Flowers

This is the simplest of salads-seasoned greens-and the base for the plate all season long. From the backyard garden, local pea patch, farmer's market, or grocery produce section, spring begins the season of the goodness of greens.

Seed Harvest Recipe

Granola

Ingredients

TIPS:

4 cups choice of rolled grain

(oat, wheat, rye, barley)

1 cup choice of nuts & seeds

1/4 cup choice of oil

1/3 cup choice of sweetener

(honey; maple, sorghum,

malt, or date syrups)

1-2 tsp vanilla (optional)

1 cup dried fruit- see tips

Be creative and mix and match your favorites grains, nuts, seeds, sweeteners, and fruit.
If planning to store cereal for any length of time, add dried fruit when serving. Dried fruit contains enough moisture to soften the grain while further dehydrating the fruit.

This is a staple in our house, a go to for breakfast, snack, or dessert. Measure and mix dry ingredients in a bowl and wet ingredients in a liquid measure, reserve fruit. Drizzle liquids over dry while mixing. Divide and spread mixture on two 25x38 cm (10"x15") sheet pans, place in hot 175º C / 350º F oven, bake 30-40 minutes or until light golden brown.

Allow granola to cool and dry completely before storing airtight, staying fresh for several weeks. Add fresh or dry fruit when serving. Recipe can be easily halved or doubled.

For more recipes, see book two-Health from the Hearth-in The Human Nature of NEED and FEED.

Winter's Storage Queen - Cabbage

coleSLAw Reinvented

Ingredients

Seasonings

1 head of green cabbage

finely shredded

3-4 grated carrots

Options to add at serving:

diced onion

diced peppers

minced garlic

grated apple

Dressing to choose:

ranch dressing

favorite vinegrette

drizzle of walnut oil

squeeze of mustard

Toppers to choose:

sunflower seeds

toasted buckwheat

ground soy nuts

Cabbage is the cellar stored staple for wintertime fresh salad. Dressing the cabbage on the plate, as you would your favorite greens, allows the finely shredded cabbage and grated carrot to maintain their crunch for 7-10 days, refrigerated. Hold the onion, or add when serving to keep flavors fresh and preserve texture. Although predominately used for winter's raw veg in our home, topped with mustard, ranch dressing, and sunnyseeds, undressed prepared slaw is also at ready to top sandwiches and tacos; sauté with onions, garlic, mushrooms, and seasoned to stuff dumplings; steam with diced potatoes and/or winter squash for quick supper; add to favorite soups, or bowl-up for a super healthy snack. Mandoline the cabbage and box grate the carrots for preparation in a snap.