Waldorf Salad
Serves 4

2 sweet apples, cored and chopped
1 cup chopped, slightly toasted walnuts (on your side burner lightly toast the walnuts in a saute pan)
1 cup celery, thinly sliced
1 cup red seedless grapes, sliced
1/4 cup golden delicious raisins
1/4 cup raisins
1/2 cup mandarin oranges, drained
1/4 cup your favorite flavor of yogurt
2 tablespoons fresh lemon juice
Cinnamon to taste
Red or green leaf Lettuce for presentation

In a medium sized bowl, whisk together the yogurt, lemon juice, and cinnamon. Mix in the apples, celery, grapes, raisins, oranges, and walnuts. Serve on a bed of fresh red leaf lettuce. Pair with cottage cheese for an added treat!

Shopping List
2 sweet apples
Walnuts
Celery
Red seedless grapes
Golden delicious raisins
Raisins
Mandarin oranges
Yogurt
Fresh lemon juice
Cinnamon
Red or green leaf Lettuce

Harvest Sourdough Pancakes
Serves 4

3/4 cup sourdough starter
1 cage free organic egg, beaten well by fork or mixer
2 tablespoons water
2 teaspoons canola or other vegetable oil
1/3 cup nonfat dry milk powder
3/4 teaspoon fine salt
1 teaspoon baking soda
1 1/2 tablespoons organic cane sugar
1/2 teaspoon Saigon cinnamon
Pinch of nutmeg
Powdered sugar to taste during grilling

In a large bowl, beat cage free egg and then combine the sourdough starter, water, and oil.

Combine and blend the dry ingredients in a separate bowl, then add to sourdough starter and mix until batter is smooth.

Grill over medium high heat in cast iron pan or grill griddle until golden brown on the bottom and there are bubbles on top. Flip and grill on opposite side.

Dust with powder sugar while finishing grilling pancake for a delicious addition, when both sides are browned nicely and inside is fluffy and cooked, remove and serve!

Shopping List
Sourdough starter
Egg
Water
Canola or other vegetable oil
Nonfat dry milk powder
Salt
Baking soda
Organic cane sugar
Saigon cinnamon
Pinch of nutmeg
Powdered sugar to taste during grilling

Carddine Omelette
Serves 4

1 dozen cage free organic eggs
1/2 red bell pepper
1/2 orange bell pepper
1/2 yellow bell pepper
1 cup shredded cheddar cheese
16 ounces ham steak
2 tablespoons milk
1/2 small red or Vidalia onion
1/4 cup fresh mushrooms chopped
1 handful fresh chives chopped
2 tablespoons extra virgin olive oil
Butter for grilling
Coarse sea salt and freshly ground pepper to taste

Preheat grill to medium high. Lightly brush multi colored peppers, ham, and onion with olive oil, then place on grill and cook until everything has a light char and vegetables start to soften. Remove everything from grill and dice, add mushrooms and chives to ham and vegetable mixture.

Mix three eggs with 1 tablespoon of milk until smooth and even. Melt some butter in a cast iron pan or on grill griddle and add egg mixture. When the eggs start to lift off the pan in the middle, flip. Add 1/4 of the ham and vegetable mixture and cheese. Season with sea salt and freshly ground pepper then fold and continue cooking until eggs are no longer runny. Repeat process until you have 4 omelettes, serve with a dollop of sour cream, sliced avocado, or garnish of choice.

Shopping List
1 dozen cage free organic eggs
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
Shredded cheddar cheese
16 ounces ham steak
Milk
1 small red or vidalia onion
Fresh mushrooms
Fresh chives
Extra virgin olive oil Butter
Coarse sea salt and freshly ground pepper to taste

PeachBerries & Cream
Serves 4

2 large ripe peaches
1 cup fresh blueberries
2 tablespoons brown sugar
1 tablespoons lemon juice

Peel and halve the freshly washed peaches and remove pit. Place each half, open side up, on grilling grid lightly sprayed with cooking oil. Fill peach halves with1/4 cup blueberries. Sprinkle 1 teaspoon brown sugar and 1/2 teaspoon lemon juice on each. Fold foil around each half and grill 18-20 minutes or until berries are cooked and peach completely tender, serve topped with fresh whipped cream.

Shopping List
2 large ripe peaches
Fresh blueberries
Brown sugar
Lemon juice
Aluminum foil
Whipped cream