1 ¼ cup spelt flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups rolled oats
1 cup pecans (or walnuts) toasted and chopped
1 cup sour cherries, rough chopped
¾ cup chocolate chips
1 ½ stick unsalted butter, softened
1 ½ cups brown sugar
1 large egg
1 teaspoon vanilla extract

• Heat oven to 350 degrees
• Grease 2 cookie sheets
• Whisk flour, baking powder, baking soda, and salt in a bowl. Add oats, pecans, cherries and chocolate chips.
• In a separate bowl or with an electric mixer, beat the butter and sugar until no lumps remain, about 1 minute. Add egg and vanilla and mix.
• Gradually add the flour mixture until incorporated.
• Divide dough into 20 cookies, and roll into balls. Place on baking sheets and press balls to one-inch thickness.
• Bake for 12 minutes, pull out cookies and rotate, and cook for 5 minutes longer, or until the cookies are medium brown but the centers seem wet.
• Let cool

Note:If you choose not to add nuts to this recipe, add 1 cup of oats to the batter to hold the cookies together. The nuts add structure to the cookie.

Heres the white bean soup recipe
Italian White Bean Soup
1 cup lima beans soaked for 6-12 hours in 6 cups of water
1 tomato, diced
1 onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 carrot, diced
Olive oil
Fresh or dried oregano, basil
Salt to taste

Cook lima beans in 4 cups of water. In a separate pan sauté onion, celery, carrot and garlic, in olive oil. Add to the lima beans. Let cook until lima beans get soft and creamy. Add the fresh tomatoes and basil and the end. Turn off the stove and drizzle olive oil on the top.

My favorite is to chop them up and add them to my scrammbled eggs or omelet. It adds that garlic-y taste without being too strong or sharp.

I also have a recipe for garlic scape pesto. MMMmmmmm….

-Missy

Hi Carin -
First, let me say that your meals were the best ever and I hope that you’ll be part of Phoenix Fire again next year. We weren’t the only ones who felt this way, as you could probably tell from the standing ovation you received at the last dinner.

I would love to have the recipes from Saturday’s lunch for PENNE PASTA WITH CHICKEN/APPLE SAUSAGE; ROASTED BEETS AND FENNEL; and the KALE DISH. I’d also like the ORANGE RICE DISH from Friday’s dinner. Of course I wouldn’t be cooking for the masses, but I would love to serve those items to company of 6 to 8 folks. (Michael and I were the couple that prep’ed the kale, fennel, beets, and potatoes.) I hope this isn’t too much to ask because my taste buds are excited just thinking about it.

I have some friends who share your philosophy about food and I plan to email them your website info because I think they would enjoy it.
Blessed be
- Margie Harris

You out did yourself again with the menu and heart felt, love infused food at the USM weekend at RDI. I surrendered into receiving and was left with excess energy for ‘doing’. I was able to complete my school homework that is due in September! Yay!!

I would love recipes for any and all of the menu items you made over the weekend which you care to share or post on your blog. Things I am especially interested in trying to recreate are:

The Thai Soup and the White Bean Soup
The Pizza Sauce
The chocolate dip sauce.
OH!! and the cookies, the spelt chocolate chip and the gluten free apricot.

I will be at the EOL convergence this weekend and am so looking forward to experiencing your wonderful cooking and being in the energy at the farm.

Much love,
Kambria

Many Thanks!