Sweet Potato Pancakes with Rosemary, Sausage, Kale and Pomegranates

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These pancakes are inspired by my brother who makes incredible sweet potato pancakes, and my mom, who taught me to roast a bunch of sweet potatoes at a time and use them throughout the week. The rosemary, sausage, kale, pomegranates and maple syrup add the Ohmigod this is good! factor and make these a perfect seasonal treat. The pancakes are pretty fluffy and thick, which you can change by adding more liquid, but I like to make little cakes and then keep them warm in the oven until we’re ready to eat. We ate these pancakes and then went out and chopped down our Christmas tree which seemed just about perfect after such a nice breakfast.

Sweet Potato Pancakes with Rosemary, Sausage, Kale and Pomegranates

Prep: 15 min      Cook: 30 min        Serves: 2-4

1 1/4 cup white whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger powder
1 cup milk
1 tablespoon coconut oil-melted, plus extra for cooking the pancakes
1 tsp vanilla
2 eggs
1-2 cooked + mashed sweet potatoes

1. Mix the flour, baking powder, salt, cinnamon and ginger in a large bowl.
2. In a separate bowl, mix the milk, coconut oil, sweet potatoes and eggs.
3. Combine the wet and dry ingredients until just incorporated. The batter will be thick, if you want thinner pancakes, add another few tablespoons of milk.
4. Add 1/2 tablespoon of coconut oil to a skillet and heat over medium. Spoon small circles of batter into the pan and watch for bubbles to appear on top before flipping. Repeat with the remaining batter.

Rosemary, Sausage + Kale
1 small branch fresh rosemary
1/2 lb loose sausage-I used pastured pork “Grandpa’s Sausage” from a local farm
5 kale leaves, stems removed + chopped
1 tsp olive oil
Lemon juice
Sea salt

1. Make the toppings before cooking the pancakes, and keep them in a warm oven.
2. Place the olive oil in a small skillet, heat to medium, then add the chopped kale. Season the kale with a squeeze of lemon juice and a sprinkle of sea salt.
3. Cook the kale until wilted, about 4 minutes, then add the rosemary and sausage. Cook the mix in the skillet until the sausage is slightly browned, you may need to turn up the heat slightly. Place the skillet in the oven to keep warm while you cook the pancakes.

Serve the pancakes with the rosemary, sausage, kale mix, fresh pomegranates, and maple syrup.


Braised Beef Short Ribs with Japanese Sweet Potatoes, Rosemary, Sage and Pluots

IMG_2669This is one of my favorite meals. It takes 30 minutes to put together and then cooks for a few hours in the oven and becomes this perfect meal. We happen to still have quite a few ribs in the freezer from our cows, and each time we’ve had them this summer its been a memorable meal. It is important to use a good red wine for this dish, in fact I usually use the same wine that I end up drinking with the meal. If you can make your own beef stock that is the best bet, but I would recommend using water in place of stock if you don’t, I don’t particularly like using chicken stock in place of beef and have found that water works wonderfully.

Braised Beef Short Ribs with Japanese Sweet Potatoes, Rosemary, Sage and Pluots
5-8 short ribs, defrosted, at room temperature
1 medium red onion, diced
3 medium carrots, diced
1 tbsp sprouted flour
2 cups good red wine
2 cups beef broth
salt & pepper
1 1/2 tbsp butter
3 sprigs rosemary & sage
salt & pepper
Olive oil
Lemon juice
Pluots, diced

Oven 350. Coat the ribs in salt & pepper, and a thin layer of flour.
Heat 1 tbsp of butter in a deep, hot skillet. Brown the ribs on all sides for about a minute each side, then remove from the skillet. Add the chopped onion & carrot to the skillet, and turn the heat way down to low-medium.
Cover and stir occasionally, until the vegetables are softened, but not browned. Take your time with this step, at least 15 minutes, if not more. You get so much more flavor when you’re patient with your onions.

Add the red wine, bring to a gentle rolling boil, then add the beef broth.
Place the ribs in the braising liquid, add 2 sprigs of rosemary & sage (saving some of each) place the lid on the skillet (or use aluminum foil to cover) and leave in the oven for 2-2 1/2 hours.

At the same time place the potatoes in the oven. After about two hours, pull the potatoes out, place the remaining sage & rosemary on them, drizzle with oil, salt & pepper, and a little lemon juice and place back in the oven until the herbs are crisped.

Serve the braised ribs with potatoes and a handful of diced pluot and finish with a grind of salt if needed. Enjoy with the same wine you cooked with and a vibrant, farm fresh side salad.


Roasted Purple Cauliflower, Rainbow Carrots and Ground Pastured Pork with Rosemary + Basil



Hooray for purple cauliflower and rainbow carrots from the Great Basin Community Co-op (this whole meal came from our lovely co-op). I eat these two things all the time in white and orange, and I far prefer the trippy royal color palate that summer brings. Be patient with this dish, roast it on high heat to get everything to caramelize and form that sweet crisp crust. The fresh herbs are essential, and I love my cast iron pizza pan. I cook everything on it and use it as my serving tray. We ate the veggies and pork wrapped up in the leaves of butter leaf lettuce with fresh avocado and basil layered on top.

Roasted Purple Cauliflower, Rainbow Carrots and Ground Pastured Pork
with Rosemary + Basil 

1/2 large purple cauliflower, chopped
1 small bunch baby rainbow carrots, halved with short stems left on
2 cloves garlic, minced
2 sprigs of fresh rosemary, stem removed, chopped
1 small handful fresh basil leaves, chopped
1 lb ground pastured pork
1 avocado
1/2 lemon- juice
2 tbsp or so butter
sea salt & pepper
1 small handful cherry tomatoes
6 big butter leaf lettuce leaves


Heat the oven to 450 and place the cast iron in the oven while it heats.

In the meantime, melt the butter in a skillet-until is smells slightly nutty, and then turn off the heat (you will use this skillet again later).

Take the roasting pan out of the oven and spread the carrots and cauliflower across the pan, pour the butter and squeeze the lemon juice over the vegetables. Toss with salt & pepper and place back in the oven. Roast for about 35-45 minutes, stirring twice or so.

Add the garlic and rosemary to the roasting pan, stir and place back in the oven.
Turn up or down the heat depending on the appearance of the veggies, they should start to be crisped and browned but still vibrant.

Heat the skillet you melted the butter in to medium high. Add the cherry tomatoes and a sprinkle of salt. Cover and cook for a few minutes, and then add the ground pork. Break apart the pork and cook for 5-7 minutes.

Add the pork and tomatoes to the roasting pan and place back in the oven. Roast for another 10 or so minutes. When everything looks a bit crisped, remove from the oven.

Finish the dish with the fresh, chopped basil, avocado, a sprinkle of salt and squeeze of lemon. Serve with large, un-chopped lettuce leaves.

Rosemary Olive Oil Cake with Brown Butter Vanilla Frosting


This cake has a woodsy, nutty taste from the rosemary and browned butter and a bit of a crunch from the cornmeal. The quality vanilla used in the frosting is essential and it pairs with the tones of the rosemary so well and adds this kick of complexity to the nutty browned butter frosting. The cake itself is not overly sweet, and I added a splash of apple cider vinegar for lightness and a slightly acidic apple flavor. The apple cider vinegar also reacts with the baking powder and baking soda to start a chemical reaction that helps give the cake lift and lightness–a good thing when you want to cook with all whole grain flours.

Rosemary + Olive Oil Cake
1 1/4 cup sprouted whole wheat flour
1/2 cup cornmeal
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt

1 cup raw turbinado cane sugar
3 eggs
1/2 cup olive oil
1 tbsp apple cider vinegar
3 tbsp fresh rosemary, chopped

Browned Butter Vanilla Frosting
1/2 cup butter
1 cup powdered sugar
1 tbsp vanilla


Oven 350* Start by making the browned butter. Chop up the butter and place it in a small metal pot, or stainless steel pan over medium heat. Stir occasionally, and notice that as all the butter melts a layer of foam forms on the surface. Continue to stir, paying attention to the smell and color of the butter. It will start to darken to an amber tone and smell nutty and rich. When the butter is browned, pour it into a small bowl and set aside.

In a small bowl, mix the flour, cornmeal, baking powder & soda, and salt. In another bowl whisk together the eggs and sugar until well incorporated. Add the olive oil and cider vinegar and mix well. Slowly start adding the dry mix to the wet mix, and then finish by stirring in the rosemary.

Place a piece of parchment paper in a small square cake pan and bake the cake for about 30 minutes, or until a fork comes out clean when inserted into the cake. Allow the cake to cool and then mix the powdered sugar and vanilla with the butter until smooth and creamy. Spread on the cake and garnish with extra chopped rosemary.

Rosemary, Pine Nut and Meyer Lemon Tart


For their wedding, my brother and his wife had a beautiful collection of desserts made by various friends. I saw this tart and thought it was fragrant, and beautiful and interesting and so amazingly tasty, and I’ve been meaning to make it ever since.I finally made it for my dad’s birthday, using a slightly different recipe, coconut palm sugar and different flours and I was worried as it cooked that I had made a disaster. I took a skeptical first bite before deciding this is one of my favorite treats. You can taste the subtle hint of the rosemary paired with the fresh tart sweetness of meyer lemons and the pine nuts add nutty complexity.

Rosemary, Pine Nut and Lemon Tart

2 small meyer lemons, peeled and seeded
6 farm fresh eggs
1 ½ tbsp fresh rosemary, plus sprigs for garnish
2 cups coconut palm sugar
1 ¼ cup toasted pine nuts
1 cup almond flour
1 cup sprouted whole wheat flour
¾ cup unsalted butter
whipped cream


Oven 350*. Add the lemons to a food processor and process until smooth, and then add 5 of the eggs one at a time and the rosemary. Add 1 cup of the sugar and then set the mixture aside in the refrigerator.

Crust: process the pine nuts, 1 cup of almond flour and ¾ cup sprouted flour and ¼ cup sugar. Then add ½ cup butter and one egg. Press the crust mixture into a 9” tart shell and then store in the freezer.

In a bowl, use your fingers to mix together ½ cup sugar, ¼ cup flour and ¼ cup of butter to make a crumbly topping.

Pour the lemony mix into the tart shell and top with the crumbles, add a handful of the toasted pine nuts and bake for about 45 minutes, or until browned and crispy on top. Garnish with some chopped rosemary and also a few large rosemary sprigs, and with a dollop of whipped cream.