Cultivating Sustainability

This is a hearty, moist and subtly sweet cornbread recipe from Moosewood Restaurant New Classics cookbook. Serve with a hearty soup or stew, such as Mexican Lentil Stew or Tortilla Stew with Roasted Turkey.

INGREDIENTS

• 1 cup organic cornmeal (or corn flour – for a lighter cornbread)
• 1 cup organic whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 organic, free-range eggs
• 1/4 cup organic canola oil
• 1/3 cup organic brown sugar
• 1 cup organic low-fat plain yogurt
• Butter
• Honey

DIRECTIONS

1. Preheat oven to 400 degrees F. Using cooking spray, evenly coat a 9-inch square baking dish.
2. Combine the cornmeal, flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together eggs, oil, brown sugar and yogurt.
3. Stir the wet ingredients in the dry ingredients until just blended (be careful not to over mix).
4. Spread the batter evenly in the prepared baking dish. Bake for 20 to 25 minutes, until golden brown and a knife inserted in the center comes out clean.
5. Serve with butter and drizzled with honey.

This is a fabulous medium crust pizza dough. If want a thinner crust, divide the dough into two portions for 2 medium sized pizzas. For one large, medium crust pizza, use all the dough. I use a bread machine to make this dough, but you can also do it by hand. For the by hand recipe, click here.

INGREDIENTS

• 1 cup warm water
• 1 tsp sugar
• 1 tsp kosher salt
• 1 tbsp EVOO
• 3 cups all-purpose, unbleached white flour
• 1 package (0.32oz) active dry yeast

DIRECTIONS

1. Add water, sugar, salt and oil to the bottom of a bread machine pan.
2. Slightly add flour to top, don’t mix.
3. In the middle of the flour, make a small hole, and add yeast.
4. Select the dough setting on the bread machine, and select start.

This recipe is from the Moosewood Restaurant New Classics Cookbook. Serve with Fall Vegetable Stew.

INGREDIENTS

• 1/4 cup cold butter, cut into small pieces
• 1 tbsp freshly grated lemon peel
• 2 cups unbleached white flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 tsp dried thyme
• 3/4 cup low-fat buttermilk

DIRECTIONS

1. Preheat oven to 425 degrees F. Lightly oil baking sheet.
2. Place the butter pieces and lemon peel in a medium bowl or in a food processor. Sift the flour, sugar, baking powder, baking soda, and salt over butter. By hand or with the food processor, mix the butter into the flour until evenly distributed. Add the thyme and mix well. Add the buttermilk and stir or pulse briefly. The dough will be soft and a little sticky.
3. On a lightly floured surface, pat the dough into a 9-inch circle that is about 1/2 inch thick. Slice into six pie-shaped wedges. Place the wedges on a the prepared baking sheet.
4. Bake for 20 minutes, until the biscuits are firm and golden brown.