here are some of our favorite recipes from over the years…and a few can be found in our COMMUNITY COOKBOOK…
enjoy!
Morning Garden Snack: Warm Grain with Roasted Seasonal Vegetables
from the families of Arrow’s morning garden
This snack has been an Arrow staple since we opened in February 2010. The grain and vegetables can cook while you play with your children. The toppings can adjust according to the likes of your little ones. It is surprisingly satisfying, especially on a chilly day.
yield: adjusts to your needs
preheat oven to 375°F
grain of your choice: brown rice, quinoa, millet or couscous
seasonal vegetables, chopped by little hands
soy sauce, olive oil, nutritional yeast & sunflower seeds, to taste
- Steam or boil grain
- Chop vegetables and place on baking sheet, drizzle with olive oil
- Roast on 375˚F for 20-30 min, or until tender
To Serve:
- Place a scoop of warm grain in a bowl and top with roasted veggies
- Sprinkle sunflower seeds and yeast on top
- Then, drizzle with soy sauce and olive oil.
Yum.
morning garden rolls
from madrona wienges
preheat oven to 350°F
2 tablespoons yeast
3 cups water
2 tablespoons honey
3 tablespoons oil
8 cups of flour mix, white and whole wheat
- Stir together the honey, warm water and the yeast in a nice big bowl
- Wait for the yeast to foam
- Add oil and flour and stir with a nice wooden spoon ‘til it makes a dough
- Give the children little pieces of dough and have them knead, roll and form the rolls
- Let rise 30 minutes
- Bake at 350°F for 18 minutes
- Serve warm with butter, applesauce or honey.
- Enjoy!
Soy Sesame Cucumbers
from martha allen
2–3 small seedless cucumbers, peeled & sliced into rounds or half moons
4 tablespoons soy sauce
2 teaspoons toasted sesame oil
4 tablespoons rice wine vinegar
(optional: sprinkling of sesame seeds)
- Mix above and serve.
amanda’s yummy granola bites
1tsp vanilla
1/2 C peanut butter (i used sunflower seed butter- surely any nut/seed butter would be fine)
1/4 C molasses
1/4 C dk brown sugar
1/2 C honey
1/2 C nuts (i used chopped cashews)
1/2 C almonds (grind to meal for smoother texture) (i used chopped pecans)
1/2 C dried cranberries (use any dried fruit)
2 C oats (using quick cook works a little better, texture wise...)
2 C toasted rice cereal
1/4 C wheat germ (i use a little wheat germ and some flax seeds)
a little nutmeg & cinnamon
- heat top five ingredients in a large saucepan until well mixed
- mix dry ingredients in bowl and add to hot mixture (turn off heat)
- stir until mixed
- spoon into mini muffin tins and press down (butter the bottom of a small glass to press the granola down)
- let stand an hour or so...
- ready!!
emily’s simple granola
3 cups rolled oats
1 cup chopped pecans
1/3 cup veg oil
pinch of sea salt
1 cup whole wheat pastry flour (at earth fare in bulk section)
2/3 cup grade B maple syrup
2 tsp. vanilla extract
1 tsp. cinnamon
- mix everything in a bowl until well-coated; spread on a lightly oiled or foil-lined cookie sheet; bake at 325 for approx. 30
minutes, turning half way through
- allow to cool and store in tightly sealed container
- keeps 1 week if left out or several if refrigerated, and it freezes well
coffee can ice cream
1lb coffee can
2-3lb coffee cans*
*(the cans need to be metal for the cold factor, but plastic lids are great! i was able to find kroger brand still does metal! everyone else has gone plastic...)
1 pint half and half
1/3 c sugar
vanilla bean
rock salt
ice
duct tape
any other toppings or fun flavors...it might be fun to crush up ginger snaps or cookies or add fresh fruit!
- pour cream and sugar into smaller can, seal, and duct tape...
- place in the larger metal can, fill with ice and rock salt alternatively, seal, and duct tape...
- kick or roll the can for 10 minutes!
- open the larger can and pour out water
- open the smaller can and scrape ice cream off of sides and give a good stir. now is a good time to add any flavors like
vanilla bean, fruit, or crushed cookies...
- replace lid on smaller and seal again with duct tape. place inside large can, add more ice and salt, and reseal with lid and
duct tape
- roll another 10 minutes...
- unwrap everything and enjoy!
pesto
from lee smith, via buddy allen
yield: 4 servings
2 cups fresh basil leaves
½ cup olive oil
2 tablespoons pine nuts
2 cloves garlic, lightly crushed and peeled
1 teaspoon salt
½ cup freshly grated Parmesan
2 tablespoons freshly grated Romano
3 tablespoons butter, softened to room temp
- Put the basil, olive oil, pine nuts, garlic, and salt in the blender or food processor and mix at high speed until evenly
blended
- Pour into a bowl and fold in the two cheeses by hand
- Once mixed, add softened butter and stir
- Serve over cooked linguine or other noodle
- Top with grated paremesan or romano, if you like.