February Onion Bread

Onions.
For most people, the first thing that pops into their head when they hear "onion" is either "tears" or "ew". But that has never stopped it from becoming one of the most mentioned vegetables, even William Shakespeare mentioned it a few times: "Indeed the tears live in an ONION that should water this sorrow."

But anyways, that is all besides the point. February is onion season and here is one great new recipe to try.

*this recipe was taken from the website "sustainable table"

Recipe by:

Becky Maudlin

Courtesy of Sustainable Table ®

Description:

This is a Gluten-Free recipe.

Ingredients:

1 1/2 cups onion

2 cups golden flax seed, ground

1 cup crispy almonds, ground

2 tablespoon olive oil

1 teaspoon sea salt

pinch of pepper

Directions:

Process all ingredients in a food processor until well mixed. Form dough into a loaf on a cutting board. Cut into 1/2 inch thick slices. Place on mesh dehydrator sheets and dry until the outside is dry, but the inside is still soft, about 8-12 hours.

Annoucing a new partnership!

Most of you know of Plow to Porch Organics right? The great Co-Op in Santa Barbara?
Just this weekend Santa Barbara Green Cuisine and Plow to Porch Organics have announced a new partnership! We will work together by keeping our customers and followers updated on each other's news and businesses. If you are a fan of Plow to Porch Organics, check back here for updates on them! And if your looking for some information from us, or our bumper stickers and magnets, don't forget to visit Plow to Porch Organics!

We are very excited about this new alliance and hope everyone takes full advantage of it!

Kick Off to February with a Great Seasonal Recipe

Happy February! With the New Year barely out of our minds and the first day of February here, why not celebrate!  


Winter (especially) February is PRIME mushroom hunting season.  So if you see some strange people sneaking around your wooded backyard, don't worry, they are most likely on their addictive search for the most exotic mushrooms.  


For those of you mushroom-lovers, here is a GREAT recipe that uses those huge portobello mushrooms, fresh mozzarella, and (no longer seasonal, but easily preserved) pine nuts. 
Remember, it takes relatively no time (15-25 mins) and serves about 4. 
--Provided by BBC Good Food

Ingredients:

8 Large Portobellos

Olive Oil

2-3 tbsp of pesto (fresh, homemade, jar, doesn't matter)

1 FRESH ball of mozzarella (freshness makes all the difference)

2 tbsp of pinenuts

8 slices of ciabatta(optional)

Instructions:

1. Put the mushrooms in a lightly oiled ovenproof dish and drizzle the pesto over. Tear the cheese into pieces and divide between the mushrooms. Sprinkle the pine nuts over and grill under a low heat for 8-10 minutes until the cheese is bubbling and melted.
2. Meanwhile, lightly toast the ciabatta bread. Serve a mushroom on each slice of bread.

****Nutrition watchers!****You can also use dolcelatte, feta or goat's cheese as a replacement. "Sprinkle over some breadcrumbs before grilling and serve with a dressed salad instead of the ciabatta."

323 kcalories, protein 16.2g, carbohydrate 27g, fat 17.4 g, saturated fat 5.7g, fibre 3.2g, salt 1.11 g