We love Buttermilk pancakes … but sometimes we simply want to change things up! We find that adding our Biodynamic Apple + Pear Sauce to a classic buttermilk pancake recipe brings an interesting twist on this traditional breakfast staple. Try it for yourself with our recipe below ...
There's a lot to love about this next recipe. For one: It tastes amazing and it's the perfect dessert for fall, because it blends seasonal flavors like apple & pear (thanks to our Biodynamic Apple & Pear Sauce), cinnamon, nutmeg, and orange zest. But what we might love most about this recipe is how incredibly simple it is. You literally mix the wet ingredients with the dry ingredients and bake it.
September means the start of the school year, but it's also the beginning of all of the activities that go along with it: band practice, sports games, club meetings, and carpools. We love this easy, healthy recipe for raw energy bars (made with our Biodynamic Apple and Pear Sauce!) for quick nutrition before after-school activities or on game days for both kids and parents alike. We make these bars in batches ahead of time and keep them in ziploc baggies in the freezer (they're best eaten within 15 minutes or so of taking them out).
This is an amazing recipe for anyone who likes to use yogurt on a daily basis. The most important ingredient in this recipe is the best milk you can possibly buy. I look for local milk ideally; but a USDA organic-certified whole milk works great as well. Theposibilities are endless when it comes to using yogurt. From granola and fruit in the morning to smoothies and even salad dressings. We like to add a few drops of lavender oil and honey*, or a teaspoon of natural vanilla.
Lone Willow Ranch has created a line of biodynamic homegrown pastas from two of its heirloom organic wheats, the one which I am using in this recipe is their Soft Spring Sonora Wheat pasta which works well with a mild tomato sauce. Adding a few wedges of burrata, which is basically cream wrapped in mozzarella, compliments the soft wheat pasta with my late summer heirloom tomato sauce. My recipe is rather large so when I have access to lots of late season heirloom tomatoes I make a large tomato sauce, use what I need for the recipe and freeze the remaining* for soups, sauces and ragu's.
Almost every Sunday, growing up in my house in Ireland, a roast chicken took center stage at on our table at dinner time. What makes a perfect roast chicken? in my opinion it takes three things, 1, the best quality Certified Humane Raised & Handled organic bird you can buy. 2, seasoned correctly and 3, perfecting the cooking and resting time. In this recipe I have roasted the chicken with La Vigne Organics Biodynamic Moroccan preserved lemons and fresh thyme butter. Enjoy
Best banana bread is an understatement! I picked up this recipe when I was living in Australia, which is where my addiction to warm, buttery, vanilla toasted banana bread began. When I perfected this basic recipe and method, I found that I was adding blueberries, raisins, nuts, and seeds. This recipe also freezes perfectly - I make a batch or two on Sunday, let it cool and slice into eight nice thick slices. Then wrap each slice individually and freeze. To serve - unwrap, place on a small tray under the grill and grill until slightly crispy on each side. Serve with Creek yogurt and fruit. Enjoy.
Living in the south gives us access to the most amazing produce - peaches being my favorite. I have drizzled Hoskins Berry Farm Blackberry vinegar over the peaches after grilling, which I find compliments the sweet of the peaches and the smokey flavor of the grill makes this dish a perfect, simple summer dessert if you already have the grill fired up. The recipe below is for four - I like to serve 1 peach per person so adjust the amounts as necessary.