March recipe of the month: Pumpkin Cookies
Ingredients:
2 1/4 cups Pastry Flour
1 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup butter, softened
1 cup organic cane sugar
2 eggs
16 oz fresh cooked pumpkin, mashed (canned pumpkin if out of season)
1 teaspoon vanilla extract
1 cup chopped walnuts
Instructions:
Preheat oven to 375F. Mix dry ingredients and set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in pumpkin and vanilla until smooth. Add in flour mixture a little at a time until blended. Gradually add in the walnuts. Drop tablespoon-sized spoonfuls onto greased cookie sheets and bake 10-15 minutes (depending on oven) until golden. Cool on rack.

Vegetarian Stroganoff
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes for noodles plus 25 minutes for oven dish
Oven: 350 F

Ingredients:
I package of fettuccine noodles
1 medium onion, chopped
2 cloves of garlic, minced
1 tbsp basil
1 tbsp oregano
2 tsp olive oil
1/2 cup water
1 medium carrot, diced
1 red pepper, chopped
1 yam, chopped
1 red potato, chopped
4 tbsp white miso
1/4 cup sesame tahini
Instructions:
Cook the noodles until they are al dente. drain and set aside. In a large skillet, heat the oil and sauté the garlic and onion. Add the herbs one at a time and lightly sauté. Quickly add the vegetables, one at a time in this order: potato, yam, carrot and red pepper, stirring after each addition. Cook until soft. In a separate medium bowl, whisk the miso and tahini together while gradually adding the water until you have a smooth consistency. Preheat the oven to 350F. In a large bowl, add the cooked noodles and vegetables and gently mix. Then add the miso-tahini mixture and gently mix together until well distributed throughout the noodles. Garnish with grated Parmesan cheese.  Place the stroganoff in a large, oblong Pyrex dish and bake for 25 minutes. Serve immediately.

Ingredients:

• 12 organic corn tortillas
• 1 14 oz jar organic Enchilada Sauce
• Organic olive oil
• 1 cup organic olives
• 1 large onion 
• 2 large sweet red bell peppers
• 1 stalk broccoli
• 2 cups chard or spinach leaves /one cup chopped cilantro
• 4 carrots
• 2 cloves garlic
• 1 small package grated Monterey jack cheese
• 1 16 oz can organic black beans (or fresh cooked if available)

Instructions:
Chop all of the vegetables and mix them together. Sauté in olive oil until tender. Set them aside. Warm the beans in a pan and set them aside. Heat the oil in a skillet. Pour the enchilada sauce in a flat bowl, wide enough to dip the tortillas in. Place a tortilla in the hot skillet, turning it over a few times to soften it. Remove from the skillet and dip the softened tortilla in the bowl of enchilada sauce. Place it on a plate and scoop out a cup of the sauteed vegetable mix and put it on the tortilla. Then take a spoonful of the beans and place them on top of the vegetable mix. Roll the tortilla and place in a casserole pan. Repeat the process, making two rows of six tortillas each. Pour the remaining enchilada sauce over the tortillas and spread the cheese over the top. Bake at 375 for 15 minutes.

Each month, we will be showcasing one of our delicious recipes with ingredients from the garden!

Servings-12 small bowls
Prep time-1/2 hour
Cook time-8 hours or more in standard sized crock pot
Ingredients-
4 cups dried beans; equal amounts of black, kidney, cannellini and red beans
1/3 cup extra virgin olive oil
1/4 cup soy sauce
Fresh squeezed juice of one lemon or lime
1 T chili powder
1 can tomato paste
4 cups fresh chopped tomatoes, divided into parts
1 cup chopped onions
4 fresh garlic cloves, chopped
A handful of fresh cilantro, chopped
1/4 tsp salt
Instructions-
Soak the beans and salt in a crockpot overnight, making sure the beans are covered by water. In the morning it will be your choice whether you would like to drain and add fresh water or keep the water that the beans were soaked in. From there, add two cups of tomatoes, lemon or lime juice, tomato paste, olive oil, soy sauce, chilli powder, and chopped garlic to the pot. Add water 3/4 to the top of the crockpot, turn on high and let cook all day stirring occasionally, and add more water if needed. After about 6 hours, stir in the remaining two cups of tomatoes, chopped cilantro, and chopped onions. Continue to cook (about 2 more hours), and when the beans have softened and most of the moisture has been absorbed (and the vegetables have cooked down), turn the crockpot to low and let it simmer 1/2 hour or more. Serve the beans warm, wrapped in your favorite taco shell, topped with fresh cilantro, tomatoes, avocado, lettuce, sprouts and salsa. Yum!