Posts Categorized: Blog

Dilly Casserole Bread, Healthy-Style

Dilly Casserole Bread, Updated Healthy Version

You can tell by the name that the original recipe came from the 60’s, right? One friend even asked, “what does “casserole bread” mean? I guess that’s since most people don’t even make bread anymore. Or casseroles, for that matter?! Well, I had to optimize this recipe for my whole wheat sourdough starter, and… it worked. I didn’t use yeast, but I kept the baking soda, adding it to the second rising, which seemed to give the bread an extra “lift”.

God’s Goodness ( From Personal Experience)

Honeybell near death, but dog recovered!

My dad and I had a close call with carbon monoxide poisoning this past month. But God showed His mercy through this. He used my friend to encourage me to make the trip; He heard my friends’ prayers for travel mercies, and He saved my dad and me both. Now I can boast of His goodness!

Chocolate Mousse in Meringue Crust (aka Pavlova)

Chocolate Mousse in Meringue Crust, Gluten-Free!

This is a take on the traditional “Pavlova”, which typically has fresh fruits garnishing a meringue crust, with plenty of whipped cream in between. I wanted to use the egg yolks though, so the chocolate mousse gave me a way to work those in. I guess you could also call this “Gluten-free Chocolate Dessert”, since that’s trendy. Or maybe, “Healthy Chocolate Pie”, since it uses bittersweet chocolate and not very much sugar. Oh, who am I kidding?! I just love meringue, and take any excuse to eat it!

Mashed Potatoes w/ Rosemary


This past year, I came up with a new recipe for mashed potatoes, and I’ll do it this way forever now. I cooked the potatoes whole, adding a few inches of boiling water to the pot, essentially steaming them. They take longer to cook than peeled, cubed potatoes, but oh. My. They were so good!

Cocoa Nib Fudge, Fruit-Sweetened

Cocoa nibs blended with dates, raisins, butter, coconut oil

Tom and I have a quick liquid breakfast that usually includes a cup of this fudgey stuff, blended with boiling water, hot chocolate style. I like to add a scoop of favorite supplements, and a raw egg, which gets the drink slightly thick and frothy. Yum!

You can use your fat of choice, but I use mostly pastured butter in mine, since we also take a shot of cod liver oil every morning, and the butter works synergistically with it for better nutrition.

Open Weekdays, Closed Weekends

New Deli Family Business

We will miss our Saturday crowd, and certainly don’t mean to inconvenience anyone. But… we are now closed all weekend. (A few doors away, Subway closed its doors this past summer- at least we didn’t go that far.) Coming in on weekdays, you may understand. We’re working real hard all week long, filling lots of orders for local businesses and others. We THANK you for keeping us so busy, and hope you’ll understand that we really needed to let go of that six-day work week. (We’re not getting any younger!)

Chocolate Poppy Seed Torte- Fancy Dessert!

Ground Poppy Seeds Add Richness to Chocolate Torte

I have fond childhood memories of my great grandpa bringing us poppy seed pastries from a Dutch bakery. So of course I was excited to try a torte recipe using the poppy seed paste. My husband wasn’t acting very excited that we were having a poppy seed cake for dessert on Sunday. ‘Till he found out about the chocolate part! Then we were both happy 🙂

Persian Rice (AKA “Jeweled Rice”)


Amazing colors (pistachios, cranberries, saffron) work together with other spices to make a rice dish that’s not boring! I served this with a roasted chicken, brushed with ground foenogreek,

Poppy Seed Cake

Warm honey syrup's poured over poppy seed cake once baked

I wanted to make a poppy seed cake for my husband’s birthday, but he hadn’t been too thrilled with the original recipe. Fine. He was right. The first cake was not exceptional. So I pushed myself to create a better dessert. “Poppy Seed Honey Cake” sounded awesome, so at least I had a good name.

I searched the web, but didn’t find anyone else who had used honey in a simple syrup to pour on while the cake’s still warm. But that was my plan. In my research, I did find an article about the virtues of not over-heating honey. Supposedly, the flavor is better when the honey isn’t baked into the cake, and it’ll retain more nutrients. Perfect—my plan was to thin the honey in a bit of warm water, then pour it over the baked cake. If it would have even more flavor this way, hurray!

Pasta Salad w/ Honey Mustard Dressing

Pasta Salad w/ Sweet Potato, Homemade Dressing

This pasta is so cool! There’s a tiny, tiny hole in the middle of what looks like fat spaghetti. So yummy- I love the texture! And something about homemade honey mustard dressing, with a touch of tarragon, thyme, orange, and smoky flavor. I’m a bit squeamish about eating mayo-based salad dressings, but when it’s made with olive oil, I am so OK with that!