Common

Threads Farm
Cook Book

1
 Menu Salsa
Appetizers Ingredients:
Salsa pg. 1 • 1 lb tomatoes
Beet Hummus and Fruit pg. 2 • 1/2 onion
Sun Butter Roll Ups pg. 3 • 1 large bell pepper
• 1/4 cup cilantro
• 2 cloves garlic
Breakfast • 2 Tablespoons lime juice
Applesauce pg. 4 • 1/2 teaspoon salt
Green Smoothie pg. 5 • 1/4 teaspoon fresh ground pepper
Strawberry Smoothie pg. 6
Materials:
• Cutting boards
Lunch • Knife
Pinto Bean Quesadilla pg. 7 • Bowl
Finger Salad pg. 8 • Measuring spoons
Crunchy Bean Burrito pg. 9 • Measuring cups
• Mixing spoon
• Garlic press (if available)
Dinner • Food processor (if available)
Potato Curry pg. 10 • Juicer (if available)
Garden Stir Fry pg. 11
Butternut Squash with Beet Soup pg. 12 Directions:
1. Wash tomatoes, peppers, and cilantro.
2. Finely chop tomatoes, onion, pepper,
Dessert garlic, and cilantro. Combine in bowl.
Chocolate Dirt Cups pg. 13 3. Add lime juice, salt, and pepper.
Apple Crisps pg. 14 4. Mix well and enjoy.
Lemon Mint Sorbert pg. 15

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 Beet Hummus Fruit & Sun Butter Roll Ups
Ingredients: Ingredients:
• 3 medium beets • Two whole wheat tortillas
• 2 Tablespoons tahini (sesame seed paste) • ½ cup sunflower seeds*
• ¼ cup lemon juice • 2 – 3 tbs coconut oil, melted*
• 1 banana, thinly sliced
• 1 clove garlic
• 1 apple, thinly sliced
• ¼ cup olive oil • ½ cup blueberries
• Salt to taste • 1 tbs honey

Materials: Materials:
• Cutting boards • Skillet
• Mixing bowl • Stove
• Mixing spoon • Cutting board
• Measuring spoons • Knife
• Blender (optional)
• Liquid measuring cup
• Masher
• Knife Directions:
1. Add blueberries and honey to skillet over me-
dium low heat to break down into sauce.
Directions: 2. OPTIONAL: Blend sunflower seeds in
1. Roast whole beets in the oven at 375˚ un- blender. Add coconut oil only as needed
til a knife inserts easily until consistency is smooth. *Can skip this step
2. Peel the beets and then cut them into if desired; replace with any kind of nut but-
chunks, chop the garlic ter.*
3. Cut the apple and banana into thin slices.
3. Mix all ingredients in large bowl and 4. Spread a generous layer of sunflower seed but-
mash until well combined and reasonably ter onto each tortilla. Layer in slices of apple
smooth. Salt to taste. and banana.
5. Roll-up the tortilla & enjoy with blueberry
sauce.

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 Applsesauce Green Smoothie
Ingredients: Ingredients:
• 4 apples • 4 large kale leaves or 1 handful of spin-
• 2/3 cup water ach
• ½ tsp ground cinnamon, ginger, or • 1/2 cup berries (blueberries, raspberries,
ground nutmeg strawberries, etc.)
• 1 orange (for juice)
Materials: • 1 cup plain yogurt
• Cutting board • optional: 1 peach and 1 banana
• Knife
• Skillet Materials:
• Masher or fork • Colander
• Cutting board
Directions: • Knife
1. Core apple and chop into small chunks. • Citrus juicer
2. Turn skillet to medium-high heat, and • Blender
add apples and water.
3. Cook 12-13 minutes, or until apples are Directions:
soft and tender. 1. Rinse all produce in a colander.
4. Using a masher (or fork), break up ap- 2. Cut the orange in half and juice. Put
ples until smooth, or desired texture is juice, berries, and yogurt into the blend-
reached. er and blend until smooth.
5. Spice applesauce to taste. We like cinna- 3. Peel the banana and the peach if us-
mon, cloves, and nutmeg! ing. Cut the banana into round and the
peach into small pieces. Add to blender
and blend until smooth.
4. Cut greens into smaller pieces, place in
blender, and blend until smooth again.
5. Pour into glasses and enjoy!

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 Strawberry Pinto Bean
Smoothie Quesadilla
Ingredients: Ingredients:
• Strawberries • Large tortillas
• Coconut milk • Cooked pinto beans (1 1/2 cups or 1
• Orange juice can)
• Shredded cheese
Materials: • Oil or butter, for cooking
• Blender
Materials:
Directions: • Skillet
1. Rinse the strawberries and add to • Stove
blender
2. Add coconut milk and orange juice Directions:
3. Blend and drink! 1. Lay out tortillas and sprinkle cheese
over one half of each tortilla.
2. Spread beans on top of cheese.
3. Fold tortillas in half.
4. Melt butter or heat oil in skillet over
medium heat.
5. Add the quesadilla to pan.
6. Cook until the cheese is melted, flip-
ping once.

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 Finger Salad Crunchy Bean Burritos
Ingredients: Ingredients:
• 4 Leaves (spinach, lettuce, Swiss chard, beet • 1/2 cup corn masa flour
green, • 1/3 cup water
• etc.) • Pinch of salt
• 4 Edible flowers (calendula, nasturtiums, etc.) • 1 can black beans, drained
• *optional: Herbs (cilantro, oregano, thyme, • 1/2 cup cheese, grated
basil, etc.) • Assorted chopped/grated garden veggies
• *optional: a grated root vegetable (beet, car- • Salsa
rot, etc.) • Ranch dressing
• 2 Tablespoon Oil (olive is best)
• 1 Tablespoon Vinegar (balsamic, apple cider, Materials:
etc.) • Measuring cups • Stove
• Mixing bowl • Skillet
• Knife • Rolling pin or
Materials: • peeler tortilla press
• Knife • Colander • Wax paper
• Colander • Grater • Cutting board
• Cutting board
• Grater (optional)
• Small bowl Directions:
1. Combine masa flour, salt, and water in a bowl.
• Measuring spoons
Mix thoroughly (about 2 minutes) to form a
soft dough. Add more water if dough feels dry.
Directions: 2. Divide dough into 4 equal balls.
1. Wash all ingredients by rinsing in colander 3. Flatten balls between two pieces of wax paper
2. Lay the leaf on the cutting board. Separate then roll out of press into a 5-6” circle using
petals from flower and place them on the rolling pin or tortilla press.
leaf. Add herb leaves and grated root if us- 4. Reheat ungreased skillet over medium-high
ing. Roll the leaf. heat.
3. Measure and mix oil and vinegar in a small 5. Cook each tortilla 50 seconds on each side.
bowl. Dip the rolled salads into the dressing 6. Top tortilla with beans, veggies, salsa, and
and enjoy! ranch dressing.

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 Potato Curry Garden Stir Fry
Ingredients: Ingredients:
• 5-6 medium potatoes • 2 TBSP olive oil
• 1 bunch leafy greens (chard or kale work well) • 1 medium yellow onion, minced
• 1 TBSP olive oil • 2-3 garlic cloves, minced
• 4-5 garlic cloves, minced • 1.5 cups finely chopped purple cabbage (about
• 1 tsp of cumin, turmeric, and pepper 1/4 of a head)
• 2 tsp salt • 1 cup grated carrot (about 1 medium carrot)
• 4 cups • 3/4 cup frozen peas
• of diced tomatoes (frozen, canned, or fresh) • 2 cups cooked brown rice
• Vegetable stock or water (as needed) • 3 TBSP soy sauce or tamari (gluten-free soy
sauce)
Materials • 1/2 tsp pepper
• Cooking Pot • 1/2 tsp ground ginger
• Stove
• Measuring Spoon Materials:
• Cooking Pot
Directions: • Stove
1. Wash potatoes and chop into small bite-sized • Cutting Board
cubes. It is not necessary to peel the skins – they • Knife
contain valuable nutrients!
2. Rip leafy greens into bite-sized pieces.
3. Heat 1 TBSP of olive oil in a large pot over Directions:
medium heat. 1. Heat 2 TBSP of olive oil in a large pot over me-
4. Add potatoes, garlic, cumin, turmeric, pepper, dium heat.
and salt. Sautée for 2 to 3 minutes. 2. Add onions, and sautee for 2 to 3 minutes, or
5. Add tomatoes, and increase heat to until translucent.
medium-high until you reach a boil. Then, 3. Add garlic and purple cabbage, and sautee for
reduce heat to medium-low, cover, and cook for another 1-2 minutes.
15 to 25 minutes, or until potatoes are tender. If 4. Add carrots and peas, and sautee for another
the curry dries out while cooking, add a bit of 1-2 minutes.
vegetable stock or water. 5. Add rice, tamari, pepper, and ground ginger,
6. Taste and adjust seasonings as desired. Serve and mix well.
with rice, yogurt, or naan (Indian flatbread). 6. Serve and enjoy!

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 Butternut Squash with Beet Soup Chocolate Dirt Cups
Ingredients: Ingredients:
Beets Squash • 1 medium avocado (must be ripe!)
• 4 medium sized beets • 2 Tbsp coconut oil
• 2 Tbsp olive oil • 1 onion, minced • 1/2 cup dates (pitted and soaked for
• sea salt • 2-2.5 lbs butternut about 10 min in warm water)
• 4-6 oz. chicken or vege- squash • 2 1/2 Tbsp cocoa powder
table stock • 2 cups chicken or vegeta-
• 1 Tbsp apple cider vine- ble stock • 1/4 cup water + 1/8 cup water
gar • 4-8 oz. full fat coconut • 1 tsp vanilla extract
• 1 tsp fresh rosemary milk • 1/8 tsp salt
• 3-4 sage leaves
• Shredded coconut
Materials: • Fresh mint (optional)
• Oven • Blender
• Glass container • Cooking pot
• Measuring cup Materials:
• Blender
Directions: • Spoon
1. Preheat oven to 350 F
2. Bake squash until tender, let cool & scoop out
• Small cup
3. For the beets, place beets in glass container, coat with
oil and sprinkle with salt Directions
4. Add 1/2 cup of water to beets, then cover with foil
5. Bake beets for 30 min or until tender enough to pierce 1. Add all ingredients except coconut +
with knife mint into a high-speed blender. Start
6. Remove skin from beets once cooked blending on slow and then gradually
7. Blend beets in the 4-6 oz. chicken or vegetable stock
until creamy crank up the speed to high.
8. Add apple cider vinegar, rosemary, and salt to taste 2. Blend until mixture reaches the consis-
9. For the squash, in a separate pot heat coconut oil & tency of pudding. This may require
chopped onions and cook until soft
10. Stir in scooped out squash and chicken or vegetable intermittent stirring. Only add
stock additional water if absolutely necessary!
11. Cover, cook for 12-15 minutes then remove from heat 3. To assemble dirt cups, spoon a scoop
12. Blend with coconut milk – continue adding milk until
consistency is creamy of pudding into a small cup. Top with
13. Add sage leaves and a bit of salt shredded coconut and mint leaves. Enjoy!
14. Blend again and serve

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 Apple Crisps Lemon Mint Sorbet
Ingredients: Ingredients:
Filling: Topping: • 5 cups sugar
• 5-6 apples • ½ cup flour
• 4 cups chopped fresh mint
• 2/3 cups sugar • ½ cup brown sugar
• 2/3 tsp cinnamon • 4 Tablespoons butter,
• Zest of 4 lemons, grated
• 2 Tablespoons flour cold • 4 cups water
• 1 Tbsp lemon juice • ½ teaspoon ground • 2 cups lemon juice (6-8 lemons)
ginger
• ½ teaspoon ground Materials:
cinnamon
• ½ cup oats • Ice cream scoop • Electric skillet (2)
• Graters (2-3) • Ice chest
Materials: • Juicer (2) • Ice cream maker
• Extra butter for pan • Measuring cup
• 9” square pan (or pie • Measuring spoons • Scissors • Ice
tin) • 2 mixing bowls • Small bowls (3) • Ice cream salt
• Knives • Wooden spoon • Salad spinner • Whisks (2)
• Cutting boards • Pastry cutter or fork • Measuring cups
• Apple corer

Directions:
1. Preheat oven to 350 degrees.
2. Core the apples and peel the apples, place into a
large mixing bowl. Combine with sugar, flour,
and cinnamon.
3. In a medium mixing bowl, combine topping
ingredients. Using fingertips, massage diced
butter into dry ingredients. Butter should be in
pea-sized clumps, evenly dispersed and worked
into the flour oat mixture.
4. Pour apple filling into a greased 9’x13’ baking
dish.
5. Sprinkle the topping evenly over the apples.
Bake until golden brown and bubbly, about 45
minutes.
Directions:
1. Make a simple syrup by heating sugar and
water over medium-high heat until the
sugar has completely dissolved. Cook for
one minute after bringing the sugar mix-
ture to a boil.
2. Remove from heat and add mint leaves
and lemon zest to sugar syrup. Steep for 5
minutes. Strain syrup mixture, discarding
mint and zest.
3. Let the syrup mixture cool in ice box.
4. Juice lemons, then add to cool syrup.
5. Chill well before using ice cream machine.

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