All Recipes

Pesto Yield: about 8 cups 12 cups fresh basil, medium packed (some tender stems are okay) 3 cups olive oil 3 cups Parmesan cheese, grated (we like it cheesy) 7–8 cloves garlic, peeled ⅓ cup lightly toasted nuts(pine nuts, Brazil nuts, cashews, and/or almonds — listed in our order of preference) 1 tsp salt optional Instructions: Prepare the basil: Pick basil close to when you’re ready to make the pesto. Fill the sink with cool water, submerge basil, gently shake, and rinse wel

Makes one 9×13-inch pan Ingredients Cake – Dry Ingredients 4 cups all-purpose flour 1½ cups sugar 5 tsp baking powder 4 tsp cinnamon 1 tsp baking soda ½ tsp salt Cake – Wet Ingredients 2 tsp vanilla 2 cups sour cream 1 cup butter, melted (warm, not hot) 4 eggs, room temperature Fruit 6 heaping cups rhubarb, chopped (about ½-inch pieces) Note: If using frozen rhubarb, thaw fully and drain. A small amount of juice is fine, avoid excess liquid. Cinnamon Crumble Topping 1 cup bro

Ingredients: Fruit Filling 5 cups rhubarb, cut 4 cups strawberries, cut Juice of 2 lemons 1 cup sugar (adjust to taste—sweet but tart) 2 tbsp butter 2 tsp vanilla Thickener ¼ cup flour or cornstarch 1 cup water Crisp Topping 2 cups all-purpose flour 1½ cups large-flake oats 1½ cups brown sugar ~2 tsp cinnamon (to taste) 1 cup butter, half melted Instructions Preheat oven to 350°F. Make the crisp topping: In a large bowl, combine flour, oats, brown sugar, and cinnamon. Add hal

Ingredients Muffin Batter – Dry Ingredients 4 cups all-purpose flour 1½ cups sugar 5 tsp baking powder 4 tsp cinnamon 1 tsp baking soda ½ tsp salt Muffin Batter – Wet Ingredients 2 tsp vanilla 2 cups sour cream 1 cup butter, melted 4 eggs 5–6 cups haskap berries (if frozen, thaw halfway and lightly coat with flour) Pecan Cinnamon Crumble Topping 1 cup brown sugar 1 cup flour 1 cup rolled oats (old-fashioned or quick oats) 1 heaping tbsp cinnamon ½–¾ cup chopped pecans ¾ cup b

Ingredients 4 heaping cups broccoli or broccolini, chopped ¾ cup corn (optional) 1 large carrot, grated (optional) 1 medium onion, chopped 3 cloves garlic, crushed 3–4 tbsp Better Than Bouillon chicken or vegetable concentrate 8 cups water ¾ cup 18% cream 1 cup milk 1 tbsp cornstarch mixed with ¼ cup water (use 1½ tbsp cornstarch for a thicker soup) 2–4 cups shredded cheddar cheese 1 tsp smoked paprika 1 tsp chili flakes (optional) Salt and pepper, to taste Butter or oil, fo

Ingredients Cake 2 cups butter, softened 2 ½ cups brown sugar 8 large eggs 4 tsp vanilla extract 1 cup milk 6 cups all-purpose flour 2 tbsp baking powder 2 tsp baking soda 2 tsp salt 4 tsp cinnamon 2 tsp nutmeg ¼ tsp ginger ¼ tsp cloves 2 cups canned crushed pineapple, juice fully squeezed out 6 cups grated zucchini (loosely measured, not packed) Coconut Cream Cheese Icing 12 oz (1½ blocks) cream cheese, softened 1½ cups butter, softened 3 tsp coconut milk 1½ tsp vanilla extr