How to Make Date Paste

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Many of our desserts and baking recipes rely heavily on date paste as a replacement for sugar. Because date paste includes the same nutrients you find in dates, it brings more nutrition to a dish than refined sugars. Date paste, however, is not easily available in most major grocery stores, which might leave you scratching your head. Never fear! Date paste is just date puree, and it’s easy to make. Here are some tips for getting good results.

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Get Zoodling!

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Have you jumped on the spiralizer bandwagon yet? We think it’s worth a try–noodles made from veggies don’t need to replace your pasta completely or all of the time, but it’s a fun and tasty way to include more veggies in your diet. Top a big batch of zoodles (raw or lightly steamed) with this simple and scrumptious pesto for a winning veggie dish.

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Wings on the Fly

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Holiday season often comes with spontaneous gatherings and last minute hosting. Don’t worry about being caught off guard! You can make a big batch of these boneless buffalo wings and freeze them in a single layer on a baking tray. Transfer the fully frozen pieces to freezer bags and pull out as many as you need at the spur of the moment! Heat them in an oven set to 350º F until pieces reach 165º F, about 20-30 minutes. Whip up some quick blue cheese dip and you’re ready to party!

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Say Hello to My Lentil Friends

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Growing up in rural Maine, I always though that lentil was just another moniker for split peas, those little lovelies that cook into a scrumptiously heavy winter soup. Not so! I still don’t know exactly what to make of the botanical difference between dried field peas (split peas) and pulses (lentils), but I can give you a quick breakdown on what’s generally out there and what to do with it.

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Ancient Grains Recipe Roundup

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As we’ve been putting together the supporting materials for Kit and Alli’s upcoming webinar, Ancient Grains: A New Food Trend, we’ve been delighted to look at the broad variety of recipes in our database that feature some wonderful ancient grains. If you have an interest in understanding these grains and how to work with them, go save yourself a spot on the webinar! While you’re waiting to hear what Kit and Alli have to say, pop back over here to try a few new recipes that use ancient grains.

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