Just a few weeks more until the longest day of the year and the delicious days of summer. Hammocks and beaches and iced tea! But while we still can, we are reveling in the fruit of spring. One of our favorites is this rhubarb custard pie derived from a James Beard recipe. Combine: […]
Get your mom what she really wants…our new canvas tote filled with BOLA granola. Orders of $45 or more received by Wednesday, May 9 get our new tote! Want one for yourself? Click here. To all of the moms out there, BOLA loves you back!
Our young friend James is in the third grade. He recently became aware of the enormous damage that our use of plastic is doing to the planet and he launched a local initiative to eliminate the use of plastic straws in his school! Go James! You may think this is too small a mark to […]
Pick over and Rinse: 1 pound dried black beans Bring to a boil in: 2 qts water Remove from heat and let sit 1 hour Meanwhile chop 6 green peppers, 2 onions and 6 garlic cloves. Saute in 2/3 cup olive oil for 20 minutes. Stir in 1 T. + 1 t. kosher salt, ¼ […]
Defrost: 1lb. filo pastry Take it out of the freezer and let it defrost slowly before you unroll it. Cut the roll in half or to fit your pan. Keep the unrolled filo under saran wrap or waxed paper to prevent it from drying out. Grind lightly: 1 lb. BOLA granola 1/4 c. sugar (optional) […]
1 cup dried medjool dates 1 cup dried apple juice sweetened cranberries (we chose the juice sweetened cranberries because they taste the closest to dried cherries. If you are feeling flush by all means substitute dried cherries) ½ teaspoon almond extract 2 cups gluten-free BOLA granola 1. pour boiling water over the cranberries to cover; […]
TRULY LOCAL? GATHER THE GRAPE LEAVES YOURSELF OTHERWISE THE ONES IN A JAR ARE EASY TO PREPARE. Ingredients Grape leaves Chevre Seedless red grapes (globe are best) Walnuts Garlic Olive oil Salt Pepper I cut the leaves in half for bite sized servings but a whole leaf stuffed with chevre is good fora first course. […]
Great for croutons, stuffing or even blueberry muffins, it’s best when made with the freshest ground cornmeal rather than out of a box. We like to bake organic as much as we can. Preheat oven to 400F. Butter 2 rectangular baking pans approx imately 10X12x3 or you can use casserole dishes or baking pans of […]
1 lb. (2 c.) butter 1½ tsp salt 3 c. brown sugar 3 lg. eggs 3/4 c. dark molasses 4 c. BOLA granola, ground fine in food processor 2 c. unsifted flour 1 Tbsp. baking soda 1 Tbsp. cinnamon 2 tsp. cloves 2 1/4 tsp. ginger Cream butter, molasses, salt and brown sugar together. Beat […]
Bowl Base •1 frozen açai pack (Thirst recommends Sambazon) NB–this recipeonly works with a frozen açai pack, not the powder. Blends which include guarana will be slightly sweeter. •4-6 ounces unsweetened vanilla almond milk (make your own, or be sure to use one that is carageenan free) •1 frozen banana •1 cup frozen berries •1 […]
