• 8 oz. turkey sausage
• 8 oz portabella mushrooms sliced
• 4 slices whole wheat bread
• Butter
• Seasoning salt, ground pepper
• 1 1/2 cups milk
• 8 oz Ricotta cheese
• 1/4 cup flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 12 large eggs, beaten
• 8 oz Monterey Jack and Cheddar cheese, shredded
• 1 cup raw broccoli florets
• 1 cup chopped scallions, green and white part

• 2 medium leeks, cut lengthwise
• 4 medium cloves garlic, chopped fine
• 3/4 cup chicken stock
• 2 T. fresh lemon juice
• 2 T. fresh chopped tarragon
• 1-1/2 lbs “Wild” salmon fillet, cut into 8 pieces, skin and bones removed
• salt and white pepper to taste

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• Pamela’s Gluten-Free Pie Crust Mix (double crust)
• 4-5 cups frozen blueberries (large ones)
• 4 tablespoons quick cooking tapioca
• 3/4 cup xylitol sugar
• 1/4 teaspoon Premier Pink Salt
• 4 tablespoons melted butter

• 1 cup plus 2 tablespoons granulated sugar or Xylitol
• 2 cups water
• 1 pint fresh blueberries
• 1 1/2 cups freshly squeezed lemon juice (about 10 large lemons, including pulp, but not seeds)

• 1 cup black beans, dry
• 1 cup chopped onion
• 1 garlic clove pressed
• 1 cup celery minced
• 1 red or yellow bell pepper, chopped
• 1/2 cup filtered water
• 1/2 teaspoon fennel
• 1 teaspoon coriander, ground
• 1 teaspoon cumin
• 1/4 cup cilantro chopped
• 1/4 teaspoon dried thyme
• 3 large Roma tomatoes, chopped
• 2-3 cup collard greens
• 1 cup filtered water
• 2 oranges
• 2 tablespoons soy sauce

• 1 large beet, sliced coarsely
• 1/4 cup chopped walnuts
• 2 small bananas, sliced
• 1 tablespoon olive oil
• 2 tablespoons freshly squeezed juice from orange
• 2 tablespoons rice vinegar
• 1 tablespoon goat cheese, crumbled

• 1 baby pumpkin per person
• 1 teaspoon melted butter per pumpkin
• 1 tablespoon maple syrup per pumpkin
• Dash cinnamon and fresh nutmeg per pumpkin

• 1 1/2 cup plain Greek yogurt
• 1/2 cup buttermilk
• 1/2 ripe avocado, diced
• 1 tablespoon basil
• 1 teaspoon chopped cilantro
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried dill
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Farm Fresh to You

Salad:

• 1/2 pound gluten-free pasta
• 1 cup grilled, roasted, or steamed asparagus cut into bite-sized pieces
• 1 (14-ounce) can artichoke hearts, not marinated, drained, coarsely chopped
• 1 bunch chopped arugula
• Zest of fresh lemon

Vinaigrette:

• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 tablespoon red wine vinegar
• Juice of one lemon
• 6 tablespoons olive oil
• 1/2 teaspoon dried tarragon, or 1 1/2 teaspoons fresh tarragon