Our workshop dinner is only possible with the help of a lot of planning and people power! Here are the recipes from our feast. Please let us know if you use them, we’d love to share your story.   Demystifying Yeast Workshop Makes one 15 1/2” by 10 1/2” pan of focaccia Chef Bettina Scemama is […]

Hot Russian Borscht with Sauerkraut Makes about 4 to 5 Gallons, or 32 large bowl servings. For an 8-10 quart pot (a typical large home stock pot) cut the recipe in half, or thirds or quarters — and freeze some for later meals. 2 large Onion (peeled and diced) 1 large  heads of cabbage (hand […]

Lentil and Avocado Salad courtesy of Boston Globe Juice of 1 lemon 1 Tablespoon Dijon mustard Salt and black pepper 1/4 cup extra-virgin olive oil plus 2 Tablespoons 1 cup lentils 2 cloves garlic, smashed 1 bay leaf 1 sprig fresh thyme ½ teaspoon red pepper flakes ½ cup julienne sun-dried tomatoes 2 ripe avocados, […]