Archive | June, 2014

Buckwheat crepes

30 Jun

Buckwheat crepes (from

  • 3/4 c. buckwheat flour
  • 1 1/3 c. milk
  • 2 eggs

Combine flour, eggs, and half the milk, whisk until no more lumps. Mix in the rest of the milk.  Soak in the fridge for 20 min. or overnight.  Heat on a medium heat cast iron griddle.  Makes 8 to 10 cakes.  Serve with fried eggs, greens, and shallots.


Summer squash stew

18 Jun

Summer squash stew

  • 1 large onion (or mix of onion and shallots)
  • 6 oz. bacon or kielbasa, chopped
  • lard
  • 1/2 tsp. sea salt
  • 2 Tbs. fresh basil, chopped
  • 5 c. summer squash, cut into quarters and sliced
  • ~1/2 to 1 c. broth
  • ~2 c. cannellini beans (or white beans), previously soaked and cooked
  • 2 Tbs. fresh parsely, chopped
  • 2 Tbs. red wine vinegar
  • parmesan

Saute the onion in lard and bacon with the sea salt for ~5 min. Add the squash and basil, saute another 5 min. Add warmed broth and cannellini beans.  Put cover on and simmer until squash has softened.  Be careful not to make the squash too mushy.  Add the parsely and red wine vinegar.


*Note: Consider adding more greens, maybe sweet potato leaves.

Soaked pizza dough

17 Jun

Soaked pizza dough

  • 4 c. spelt flour
  • 1 c. + 2 Tbs. warm water
  • 1/4 c. kombucha vinegar
  • 1 Tbs. rapadura
  • 1 Tbs. honey
  • 1 1/2 tsp. yeast
  • 2 tsp. sea salt
  • olive oil

The night before, combine the spelt, water, vinegar, honey, and sugar.  In the morning, add the salt and yeast and knead for 5 min.  Separate into 4 balls and store in separate oiled bags in the fridge for 5 to 24 hrs.  Two hours before baking, take the dough out of the fridge.  Let sit at room temp.  Preheat pizza stones for ~20 min. at 500 degrees.  Bake with toppings ~10 min. at 500.


Favorite toppings:  Ricotta, thyme, zucchini, tomato; pizza sauce, pineapple, caramelized onion, canadian bacon;