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Coconut Custard Pie with Whole Grain Crust

Custard pie is a natural for breakfast (or any other time, for that matter). It’s even more of a natural when you replace the sugar with maple syrup, and surround it with this delicious, nutty-tasting whole-grain crust. Deep and earthy Hodgson Mill Rye Flour and the subtle sweetness of Hodgson Mill Oat Bran Cereal and Whole Wheat Pastry Flour are balanced with just the right amount of butter, making a crisp, melt-in-your-mouth crust that cradles the cool, custardy coconut filling. Read More »


Savory Sweet Potato and Cannelini Bean Pie with Whole Wheat Olive Oil Crust

I’ve been experimenting. My philosophy is, start with good ingredients that you love, and whatever you make can’t be all bad. (Within reason: I’m not advocating for shrimp in chocolate sauce or anything.) But how about sweet potatoes, with rosemary and goat cheese? Sign me up. I knew I was getting close to something great with this pie when one of my taste testers said, “Oh, wow. I could eat this several times a day.” Whoohoo! Read More »


Butternut Squash Macaroni and Cheese

I’ve combined two of my favorite comfort foods – mac and cheese, and roasted butternut squash. I love how the butternut squash adds tons of Vitamin A and C, along with extra creaminess and its bright orange color, to the sauce. The delicious Hodgson Mill Whole Wheat Elbow Macaroni (Or Gluten-Free Brown Rice Elbows, if you prefer) are much more robust and better for you than regular white flour pasta elbows, and they really grab onto the cheesy, creamy sauce. It’s truly a feast for all the senses. Read More »


Gluten Free Apple Butter Pancakes

First I tried making pancakes with my first half gallon of the season’s apple cider. The apple taste was just too subtle for me. I wanted all the goodness of sweet, delicious, spicy, baked apples, plus all the awesomeness of pancakes. Instead of apple cider, I picked up a jar of apple butter from a local orchard –hmm, apple fortified with apples? Yes. This delivers for me. Read More »


Easy Homemade Polenta: A How-To

Polenta to the rescue! It’s simple to make, as long as you have some time to pay attention, but once you’ve got a batch, it makes a perfect base for many dishes and sauces — including my farmer’s market largesse. It’s also a tasty alternative to pasta, so I like to use it to shake up my routine. I especially love the contrast of the bright, smooth, melt-in-your-mouth polenta, a sprinkling of rich, nutty parmesan cheese and a twist of black pepper against fresh crisp vegetables and tangy tomato sauce. I’m also amazed that it’s only three ingredients — stone-ground Hodgson Mill Corn Meal, water, and salt — I thought there must be something more to it. I was wrong. Deliciously wrong. Read More »


Lime Yogurt Breakfast Cake with Margarita Glaze

Crunching through the salty-sweet glaze into the moist crumbliness of this yogurt cake fragrant with vanilla and lime is a great start to any day, believe me. A healthy helping of both Greek yogurt and Hodgson Mill Whole Wheat Flour ensures that you don’t get hungry too long before lunch, either. Read More »


End of Summer Zucchini Cilantro with Whole Wheat Angel Hair Pasta

This is one of the quickest recipes I’ve ever made. Just seven ingredients, half of which can be found at the farm stand (zucchini, cilantro, shallots, and cherry tomatoes), and it will be on the table in under 30 minutes, with only 10 minutes of stove time. Read More »


Steak and Salsa Verde Pasta (aka “Spaghetti Western”)

I don’t know if I succeeded with my "Spaghetti Western" idea, but I’m happy with where the experiment took me. After a couple of tries, I’ve got a dish with healthy whole wheat pasta, plenty of lean protein from a local farmer, fresh local tomatoes, and loads of super-healthy fresh herbs, so I’m pretty much happy on all fronts—taste, health, and food-consciousness. Read More »


Plum Orange Anise Breakfast Cake with Multigrain Cereal

I think this one is the perfect level of sweetness for morning – tart, baked plums nestle into the soft fragrant cake; almost like a bread pudding. The Whole Wheat Pastry Flour and Multi Grain Cereal give it a pleasant granola-like texture, but without the crunch, if that makes sense. Every bite is just interesting. Read More »


Dill Pickle Brioche Burger Buns

I got ambitious in the early-summer heat wave and made these lightly crusty, half-whole-wheat buns studded with chunks of dill pickle and onion, and covered with sesame seeds. I think you’ll find they have a knack for enveloping a burger (and all its trimmings) with tender loving care, and they’ll make you want to eat every last bite—even if there’s more bun than burger. Now THAT’S saying something. Read More »


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