LolaJean’s Beet Hummus

Try using golden or Chioggia beets for a bright yellow hummus, or red beets for pink!


1/2 lb beets (about 4 medium sized beets), scrubbed, cooked, peeled-if necessary, and cubed

2 Tbsp tahini (sesame seed paste)

5 Tbsp lemon juice

1 small clove garlic, chopped

1 Tbsp ground cumin

1 Tbsp lemon zest

generous pinch of sea salt

fresh ground pepper to taste


Place all ingredients in a food processor or blender and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the fridge for up to 3 days, or freeze for longer storage.

Enjoy with pita chips or with sliced cucumber or celery, or on fresh bread with goat cheese and shaved mint.

Makes 2 cups.

Cinnamon Roasted Sunchokes

Cinnamon Roasted Sunchokes
The recipe couldn’t be simpler:

First, wash your sunchokes (also known as Jerusalem Artichokes) and then slice into big bitesize
chunks. Toss sunchokes in oil mixed with a teaspoon or two of cinnamon. Sprinkle a wee bit of salt
on top of that, and then bake your sunchokes in the oven for about 45 minutes at 375°F, checking along the
way for doneness. After they’re fork‐tender, simply take out of the oven and enjoy!

Sweet Potato Curry Hummus

Sweet Potato Curry Hummus (makes about 3 cups)


2 cups chickpeas, cooked
1 medium sweet potato
(should end up with 3/4 to 1 cup after it’s roasted)
2 to 3 cloves garlic, chopped
3 tbsp peanut butter
3 tbsp lemon juice
approximately 10 tbsp reserved chickpea liquid, or water
1 tsp salt
2 tsp curry powder
Instructions: Start by roasting your sweet potato. Preheat your oven to 400°F or so, and then either: (a) peel
and dice your sweet potato, toss in a little bit of oil, salt, and pepper, and then spread out on a parchment
paper‐lined baking sheet; or (b) leave your sweet potato unpeeled, poke a few times with a fork, and put it on
your baking sheet whole. Bake until the flesh is very soft (at least 30 minutes, possibly more), then
remove from oven. If using the unpeeled method, wait for the sweet potato to cool, and then scoop
out the flesh, discarding the peel. Now simply whip everything together in a food processor, adding
reserved chickpea liquid/water a little at a time until you reached your desired consistency.
Garnish with crushed peanuts and cayenne powder if you’re being fancy, or not if you’re being lazy.

Greek Potato and Spinach Salad

Greek Potato and Spinach Salad
1/2 cup olive oil
1/2 cup butter
6 lbs potatoes, cut into small cubes
1 head of garlic, peeled into cloves
2 lemons, juiced and zested
1/2 cup more of olive oil
1 tablespoon dried oregano
8 ounces baby spinach
Sprinkled sea salt and freshly ground black pepper, to taste
Place a large, heavy skillet over medium-high heat and add the first olive oil and butter. When the butter has melted
and begins to sizzle, add the potatoes and brown slowly and patiently for 15-20 minutes, turning them as necessary until they have evenly browned on all sides.

Meanwhile finely chop or puree the garlic. Whisk the lemon, second olive oil, garlic and oregano into a small bowl and
whisk until emulsified. Put browned potatoes into a salad bowl and toss with garlic dressing, salt and pepper and

Rebecca’s Spinach and Cheese Quiches

Rebecca’s Spinach and Cheese Quiches:


3 cups of Whole Circle Farm’s spelt flour

1/2 cup of our milk

1/2 cup of butter

pinch of salt.

Combine ingredients. Roll into a ball. Chill briefly. Roll out with a rolling pin. Use a large round cookie cutter or lid to cut circles, and place into muffin tins.


About 8 fresh eggs

Splash of milk

1 tbsp butter

Onoins, sliced

3-4 cups of our rock-and-roll-in-your-mouth winter spinach,

1 cup grated cheddar and parmesan cheeses.

Saute onions in butter, and add spinach. Cool slightly. Blend filling ingredients together. Pour into crusts, and bake in a 350 oven for about 45 minutes.