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Fresh Tomato Mozzarella Basil Tart

Fresh mozzarella cheese laden with robust, red tomatoes and fresh basil is one of my favorite summer food combinations. I grow pots of basil, fill my vegetable garden full of tomato plants and keep fresh mozzarella on hand to have things like caprese salad and pizza margherita whenever the mood strikes – which is quite often. This Fresh Tomato Mozzarella Basil Tart is another great way to enjoy these flavors in a whole wheat crust that includes fresh basil and garlic mixed directly into the dough. Yum! Read More »


Gluten Free Lemon Lavender Snaps

These crisp, buttery morsels are suffused with bright, tart, lemon and spicy, floral lavender. Even more lemon and lavender are mixed together to make a smooth, lilac-colored glaze. The result is a boatload of crispy, beautiful, bite-sized gluten free cookies you’ll want to pop into your mouth, one after another. 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 »


Wholesome Whole Wheat Summer Peach Cobbler

Fruit desserts are hard to beat in the summer. There’s something about having beautiful, ripe fruit mixed and baked with a few extra ingredients that turns it into something really special. Not only is this cobbler delicious, it’s easy to put together and incorporates some Hodgson Mill Whole Wheat Pastry Flour.  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 »


BLT + Avocado Pasta Salad

I do enjoy a BLT on a hot day. Crisp, salty, tender, fresh, hot and cold all at once . . . it’s a surprisingly complex combo, when you think about it. So here I present its classy relation–a BLT-inspired pasta salad where tender, springy Hodgson Mill Veggie Rotini Spirals set the stage for sweet bursts of caramelized cherry tomato, savory crispy prosciutto, and spicy arugula leaves, just barely wilted. Chunks of avocado (which in my house, we call ‘nature’s mayonnaise’) give the salad a creamy richness. Read More »


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