Haystacks! The Strack way.

I want to open up the door to new ideas here. In fact, what about a book of 101 ways to do haystacks? If you’ve never had a Haystack before (and you probably have but just didn’t know it was called that) let me introduce it to you. Author: Ella May Hartlein. This particular version…

Cole Slaw

Here is one simple, fast, tasty recipe for the books. How much more convenient could it get to eat cabbage? Authors: Jolene Strack, Deborah Strack Yield: one large bowl, or about 10-12 servings Seasons: Whenever there’s cabbage. INGREDIENTS: • 1 large cabbage • 1 1/2 to 2 cups vegenaise (or mayo, we prefer homemade vegenaise)…

The Amazing Thanksgiving Sandwich

SO, THESE ARE THE COMPONENTS YOU NEED IN ORDER TO MAKE THE “WORLD’S BEST” SANDWICH:  Great Crusty Bread: Traditionally, this sandwich is made with french bread, but it can definitely be made with whole-grain french bread for a healthier version. It is also terrific with sourdough bread. The most important thing to remember is to “TOAST…

EASY MEDITERRANEAN CHICKPEA SALAD

Scale the Recipe and Print Author: Chef Ani Yield: Serves 4 INGREDIENTS 3 cups chickpeas, drained (2 cans) 1/2 small red onion, finely chopped 1 red pepper, finely chopped 1/2 European cucumber, finely chopped 1 can green olives, halved 1/4 cup fresh parsley, chopped Dressing: 1 garlic clove, minced or crushed juice from one fresh lemon 1 teaspoon sea salt 1 teaspoon tahini 1 teaspoon agave nectar 1/3 cup olive oil Optional: …

Arugula Pomegranate Salad

POMEGRANATE, ARUGULA SALAD WITH POMEGRANATE DRESSING INGREDIENTS: 1/2 cup pomegranate juice 1 – 1 1/2 tablespoons honey juice of half a lemon 1/4 tsp. salt 1/4 cup olive oil Bag of Arugula, or two. Apple, chopped (optional) Pomegranate seeds Small Sweet Onion, minced INSTRUCTIONS: In a small sauce pan add pomegranate juice and simmer until…

Spinach/Swiss Chard/Collard Quesadillas

Oh man, these are just delicious. Especially when paired with haystacks, which, by the way, my definition of haystacks basically means what ever is available at the time. i. e. does not have to be limited to just sour cream and salsa, but there are so many other great sauces for that. Yum sauce, particularly…

MARINATED KALE SALAD

I am personally a huge fan of this recipe. But with farm-fresh kale, it goes to a whole other level. Even Aunt Pam didn’t know how to make this until my mom showed up. I can taste it just thinking about it. Crunchy but tender kale greens, is the very prominent taste, with just a…

DILLY CARROTS

There is nothing like a cooked carrot dish that actually tastes great! This one has always been a winner. DILLY CARROTS Author: My Mom Prep time: 10 minutes Cook time: 10 minutes Serves 4-6 INGREDIENTS 1 lb of carrots, peeled and sliced 1/2 inch thick 1 small/medium onion, diced 2 Tbsps olive or avocado oil…

ROASTED FALL VEGETABLES

Fall is a lovely time of year from a culinary point of view.  It is harvest time and an abundance of fresh healthy vegetables are everywhere. Vegetables can be prepared in so many wonderful and delicious ways. Today I am going to show you one of my very favorite ways to cook vegetables, which is…

SIMPLE SALAD WITH A TOASTED SESAME GINGER DRESSING

There are so many wonderful organic greens available nowadays, and topped with a few edamame soybeans, you practically have a whole meal. Of course, the salad dressing makes or breaks the salad, so today I am going to show you a dressing that really makes this salad come to life. PRINT <- Also use this…