Recipes

Looking for a homemade, natural alternative to corn syrup? This is it, using organic, non-GMO cane sugar.

Love this luscious fruit but not quite sure how to use it? Read on.

Indulge in these sustainable summer dishes from Hell’s Backbone Grill, a rural farm-to-table restaurant beloved by off-the-beaten-track eaters.

Try topping this fresh, seasonal salad with fruit from local orchards. As always, the freshest, locally grown, organic ingredients make a world of difference.

Refreshing, light, and easy to prepare, this salad makes a perfect summer side dish.

A Navajo family in Arizona’s Canyon de Chelly taught Blake this recipe, lightened here with less sugar and butter.

People go crazy for this stuff. It’s spark-y, quite delicious, and a natural mixer for margaritas!

This is a combination of two recipes from our two favorite tamale makers: Jen’s grandma and our friend Martha Clark.

When kids are busy they’re not thinking about what foods they like and don’t like. If you’re prepared with a veggie-packed snack, it might get gobbled up quickly just for the sake of hurrying back to playing. Wrap these individually in foil for take-along snacks or lunch; or serve right away for a tasty dinner. Cut in half for little hands.