All Breads Are 100% Organic Fresh Baked

German Style Whole Wheat Bread is made with both organic pumpkin and sunflower seeds, golden and brown flax and sesame seeds, which we soak before baking to add even more goodness. There are absolutely no preservatives, dough conditioners, bleach or other naughty things widely used in other breads. This fact makes it unique in the market, bread like ours has been baked this way for the last thousand years – before chemicals and ehhancers were used to add more profits. $6.00

Kalamata Olive Bread is the core ingredients for this delicacy. This olives enjoy the reputation of being the biggest best black ones around, plus a mix of organic whole wheat and stoneground flours. They come with organic extra virgin olive oil and without any sweeteners. Toasted with cream cheese is perfection!$6.00

Pumpernickel Bread is a mix of organic whole wheat and stoneground Pumpernickel flours. They come with organic extra virgin olive oil and without any sweeteners. We are sure you will love our bread, especially if you don’t like pumpernickel, try it and see. $6.00

Vermont Sourdough Bread Two ingredients: Flour and salt, period. None of the stuff you find in grocery stores disturb the flavor.We use a sourdough starter derived from a mother dough we created last winter. This recipe originated in Vermont, hence the name. This is an everyday bread in the way our ancestor handcrafted their loaves. A light, slightly tart flavor and great purity as well as a chewy texture and crispy crust! $6.00

Roasted Walnut – Black Mission Fig Sourdough Organic sourdough, organic roasted walnuts, organic black mission figs and salt. This ingredient list speaks volumes about our signature loaf and the way we manufacture breads. Enjoy toasted with butter, cream cheese, pepper jelly or a hearty spread. $6.00

Cranberry Pecan Bread. This extremely moist bread comes with our organic flour, organic spices and organic eggs. Thanks to those ingredients it has a much more pronounced flavor than others.  Try our “World Famous” bread for breakfast or dessert. It keeps well in the fridge for about ten days and should be reheated for complete delight. $6.00

BLUEBERRY-PEACH MOUSSE PARFAITS

It doesn’t matter how skilled your kids are in the kitchen. This easy, fruity mousse parfait is a project they can help with.

To keep it simple, we use vanilla Greek yogurt as the base for our mousse, and fold whipped cream into it for a light, airy texture. Then we layer the mixture with lightly sweetened fruit for a pretty and tasty contrast.

1 cup fresh peaches, diced
1 cup fresh blueberries
1 tablespoon sugar
2 teaspoons lemon juice
1 pint heavy cream
2 tablespoons powdered sugar
1 cup nonfat vanilla Greek yogurt

In a small bowl, combine the peaches, blueberries, sugar, lemon juice and salt. Mix gently.

In a large bowl, use an electric mixer to beat the cream and powdered sugar until it holds medium peaks. Fold the yogurt into the whipped cream until combined.

Spoon a small amount of the fruit mixture into 6 tall parfait glasses, then top with a spoonful of the yogurt mousse. Repeat layering the fruit and mousse until all of the mixtures are used up. Serve immediately.

Nutrition information per serving: 320 calories; 270 calories from fat (84 per cent of total calories); 30 g fat (18 g saturated; 1 g trans fats); 110 mg cholesterol; 13 g carbohydrate; 1 g fiber; 9 g sugar; 4 g protein; 60 mg sodium.

Spinach Artichoke Bread Bowl Dip Recipe

Seafood Bread Bowl Dip Recipe

Beef Stew Bread Bowl Recipe

 Onion Soup Bread Bowl Recipe

Ingredients:

• 4 (8 ounce) round sourdough loaves, top cut off and reserved, center scooped out
• 1/4 cup butter, melted
• 2-1/2 cups white onions, chopped
• 2-1/2 cups red onions, chopped
• 2-1/2 cups leeks (white and pale green parts only), chopped
• 6 large garlic cloves, minced
• 1 large shallot, chopped
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1-1/4 cups dry sherry
• 7 cups chicken stock
• 1-1/2 teaspoons fresh thyme, minced
• 1-1/2 teaspoons fresh rosemary, minced
• 1/2 cup whipping cream
• Salt and pepper to taste

Directions:

1. Preheat the oven to 350 degrees F. Brush the insides and tops of bread bowls with melted butter. Arrange bread bowls and lids, buttered side up, on the oven rack and bake until crispy, about 20 minutes. Take them out of oven and keep them warm.
2. Saute onions, leeks, garlic and shallots in butter over medium heat for about 25 minutes, stirring often. Mix in flour, then mix in sherry and bring the mixture to a boil. Boil five minutes or until thick, scraping the bottom occasionally. Pour in the stock, thyme and rosemary and boil.
3. Lower the heat to medium-low and simmer for 30 minutes. Pour in the cream and simmer for 15 minutes (the mixture will thicken). Season with salt and pepper. Ladle the soup into your bread bowls and top with the lids to serve.

Seafood Chowder Bread Bowl Recipe

Ingredients:

• 1/4 pound bacon, diced
• 1 medium onion, diced
• 1 pound potatoes, peeled and diced
• 1 quart water
• 3 ounces bay or sea scallops, quartered
• 3 ounces fresh or frozen lobster, chopped
• 3 ounces uncooked medium shrimp, peeled and deveined
• 3 ounces cod, cut into 1-inch pieces
• 3 ounces haddock, cut into 1-inch pieces
• 2 tablespoons butter, melted
• Salt and pepper to taste
• 3/4 teaspoon fresh parsley, minced
• 1-1/2 cups whole milk
• 1/2 cup evaporated milk

Directions:

1. Crisp bacon in a large pot until fat has been rendered. Remove bacon if desired. Sauté onions in bacon fat until tender. Add potatoes and water to pot and cook for 10 minutes at boiling.
2. Add all seafood to pot and cook for 10 minutes or until seafood is cooked through. Add butter and season to taste with salt and pepper. Pour in both milks and cook chowder until fully heated through. Ladle chowder into bread bowls.

Kale, Sausage & Potatoe Bread Bowl Recipe

Enjoy this delicious recipe for kale soup. Some may prefer to mash the potatoes rather than leave them chunky, depending on the thickness of the dish that you would prefer.

Ingredients 

• 4 large potatoes (peeled and cubed)
• 1/4 cup butter
• 6 cups water
• 2 cups chicken broth
• 1 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 1/2 pounds kale (rinsed and chopped)
• 1 pound kielbasa or chorizo sausage (sliced)

Directions

1. Place potatoes, butter, water and broth in a large stock pot.
2. Bring to a boil and cook until potatoes are tender.
3. Stir in seasonings, kale and sausage.
4. Reduce heat and simmer for 30 minutes.
5. Serve hot with crusty bread.

Avocado Soup and Salsa Breadbowl Recipe

SALSA INGREDIENTS

• 2 cups diced tomatoes (6 to 8 plum tomatoes, seeds and membranes removed and discarded, cut into 1/2-inch pieces)
• 1 cup finely chopped onion
• 1 1/2 tablespoons minced jalapeño pepper (about one 3-inch pepper, with seeds and membranes discarded)
• 1 1/2 tablespoons fresh lime juice
• 2 teaspoons grated lime zest (from 2 to 3 limes)
• Kosher salt
• 1/4 cup chopped cilantro

SOUP INGREDIENTS

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 cups chicken stock
• 6 ripe medium avocados, peeled, pitted, and diced (reserve pits)
• 5 tablespoons fresh lime juice, plus more if needed
• Kosher salt
• 1/2 teaspoon Tabasco sauce, plus extra for the garnish

DIRECTIONS

To make salsa: Combine tomatoes, onion, minced jalapeño, lime juice and zest, and 1/2 teaspoon salt in a medium nonreactive bowl. Toss to mix. (Salsa can be prepared 6 hours ahead. Cover and refrigerate.)

To make soup: Heat oil in a large, heavy nonreactive pot set over medium heat. Add onion and cook, stirring, until softened and translucent, for 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Add stock, 2 cups water, avocados, lime juice, 1 teaspoon salt, and 1/2 teaspoon Tabasco; bring mixture to a simmer and cook for 5 minutes. Remove from heat.

Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot. (Or use an immersion blender to purée the soup in the pot.) Don’t worry if the soup is quite thick at this point. Add reserved avocado pits to soup, then cool, cover, and refrigerate for 3 hours or overnight. After soup has chilled, you can thin it with cold water, using up to 1 cup (or more if needed), if soup is too thick. Taste soup and season with more salt and additional lime juice, as needed. (Chilled soups often need extra seasoning to intensify their flavor.)

When ready to serve, remove and discard pits from soup. Drain the excess liquid from the salsa and stir in cilantro; season salsa with additional salt, if desired. To serve, ladle chilled soup into 6 bowls. Garnish center of each serving with some salsa and a dash of Tabasco.