Spring Menu


by Marybeth Missenda

Recipe Ingredients

Sourdough starter

Buckwheat flour, whole-groat 1 cup (120g)
Filtered water 1 1/2 cups
Cabbage 1 or 2 leaves

Sourdough Bread

Buckwheat sourdough starter 2 cups
Leavening agents, baking powder, low-sodium 1.0 x 1 tsp (5g)
Oil, olive 1 tsp (4g)
Salt, table 0.5 x 1 tsp (6g)
Sorghum 1.0 x 1 cup (192g)
Xanthan gum 1.0 x Custom Food (12g)
Honey 1 teaspoon (21g)


Sourdough starter

Mix 1 cup of buckwheat flour and 1 ½ cups water in a large glass container. Add cabbage leaves. Leave this on your counter covered with cheese cloth.

Each day add an additional 1 cup of buckwheat flour and 1 ½ cup water to the starter and mix it well. Continue this procedure for 3 to 4 days. Your mixture should start to bubble with a slight sour smell.

Sourdough bread

Mix 2 cups (~300g)  of your starter with 1 cups(150gm)  sorghum flour, xanthan gum, baking powder, honey and ½ teaspoon salt.

Grease your baking pan with olive oil and roll you dough in the pan to coat with olive oil.

Place pan in a warm oven (200 degrees or less) for 30 minutes

Raise the temperature to 450 degrees and bake for 30 to 40 minutes

Serves 10

Artichoke heart Tapenade

by David Lebovitz


1 can of Artichokes packed in water

1/2 cup green pitted olives

1 tablespoon lemon juice

1 tablespoon capers

1/8 teaspoon cayenne pepper

salt to taste

Mix all ingredient in a food processor till smooth. Chill and serve with bread.


White Asparagus Soup

By Rita Lehimdjian


3 Tbsp butter

1 lb asparagus, trimmed and chopped with tips reserved

2 leeks, rinsed, trimmed and chopped

1 1/2 cups potatoes, peeled and diced

4 1/2 cups vegetable stock

6 Tablespoon Unsweetened Coconut Milk

1 Tablespoon chopped fresh chives

1 pinch of grated nutmeg

1/2 Tablespoon Sea Salt

Fresh Ground Pepper to taste

½ teaspoon White Pepper



Melt the butter in a large saucepan. Add the chopped asparagus, leeks, and potato, and sauté for 5 minutes. Add the stock and bring to the boil, then lower the heat, cover and simmer for 20 minutes.

Transfer to a blender or food processor and blend until very smooth.

Strain it through a fine mesh strainer

Return the soup to a clean pan.

Stir in the coconut milk, chives and season with the nutmeg, salt, pepper, white pepper; keep warm.

 Strawberry Consomme

3 cups sliced fresh organic strawberries
1 cup organic grassfed whole milk plain yogurt
1/2 cup Riesling, organic if I can find it (or substitute, please suggest)
1/3 cup organic Sucanat (or organic grade B pure maple syrup, please choose).

Garnish: Sliced fresh organic strawberries, Extra virgin organic olive oil.

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