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Recipe: Garden Vegetable “Leosagne”

German intern Leo Ehlert offers us a tasty vegetarian lasagna. This recipe serves 6-8. INGREDIENTS: Veggies 2 large carrots, peeled… Learn More

Lisanne’s Rhubarb Cake

Ingredients: for 2 8×4 inch loaf pans 3 Cups All-Purpose Flour 1 Tablespoon Baking Powder 1-1/2 Tablespoon Cinnamon ½ Tablespoon… Learn More

Justin’s Carrot Slaw

Pendle Hill cook Justin Lamble created this bright and flavorful dish that’s a perfect complement to spring and summer dishes…. Learn More

Recipe: Buttermilk-Glazed Carrot Cake

This moist – and quickly-disappearing – cake is a welcome sight in the Pendle Hill kitchen. Ingredients: 2 cups all-purpose… Learn More