A Sampling of WAPF Potluck Dishes…

For  those of you looking for meal inspirations, and who isn’t, the following are descriptions of the potluck dishes that we were lucky to dine on at a potluck event last summer-  (No recipes, but enough info to create your own…).   Made with excellent ingredients, smart food prep and lots of heart!:

*Sprouted quinoa salad with wild greens (mostly lambsquarter and pigweed amaranth), cooked in vegetable+ chicken broth and butter, with lemon juice and sea salt

*Mint tea sweetened with stevia leaf– all homegrown!

*Grass-fed beef with herbs– hot peppers, garlic, thyme, oregano

*Casserole with soy-free eggs, grass-fed beef, jack cheese, soyfree organic butter, sage, garlic scapes, onion, mushrooms, Great Lakes kosher gelatin

*Soaked/cooked Lentil Salad– with cucumbers, carrots, fennel bulb, fresh cilantro and mint, coconut butter

*Kale Pesto– 3 types of kale leaves, soaked sunflower seeds, olive oil, lemon juice, garlic, sea salt

*Kidney Bean Salad– with celery, summer squash, garlic, olive oil, Thai basil, parsley, onion

*Beet Salad– with raw/grated beets, fresh dill, lemon juice and olive oil, salt and pepper, goat feta

*Thai Broth with greens– Chicken bone broth, coconut milk, lemongrass, onions, Komatsuna leafy greens, parsley, white turnips, chickpeas, salt, cayenne

 

 

 

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