Directions

1. Bring bulgur and 1 cup of water to a boil over high heat. Stir, cover, reduce heat to medium-low and cook for 8-10 minutes, or until all the water is absorbed. Salt lightly and fluff with a fork. Set aside.
2. In a medium frying pan, heat the olive oil. Add half the onions and the garlic. Cook for 1 minute, stirring frequently. Add broccoli and cook for 2-3 minutes, until cooked but still crisp. Stir in beans and cook just until beans are hot. Remove from heat.
3. Heat a large, dry frying pan over high heat. While it heats up, lay a tortilla on a flat surface. Layer with 1/4 of the cheese, bulgur, and bean-vegetable mixture. Roll up tightly, tucking in the ends.
4. Cook seam-side-down in the dry pan until the tortilla becomes crisp and brown. Flip over and cook the top. This will also help melt the cheese.
5. Slice burritos on the bias.
6. To make the slaw, toss together the cabbage, remaining onion, carrot, mint and rice vinegar. Serve alongside the burritos.

Directions

1. Combine all ingredients with 1/2 cup water in a small saucepan. Cook covered, over medium heat for 30 minutes or until fruit is very soft.
2. Puree in a food processor or using an immersion blender until smooth.
3. Allow to cool slightly and serve as you would jam, with bread, toast, or biscuits. Store leftovers in an airtight container with a lid (a glass jar works well).
4. Makes about 1 1/2 cups apple-fig butter.

Directions

1. Preheat oven to 400 degrees F.
2. Combine flour, baking powder, salt, sage, and black pepper in a mixing bowl. Cut in butter, using your hands or a fork until the dough is very crumbly. Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and knead gently for about 30 seconds. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter (or a small wine glass). Top with additional pepper and sage. Bake on ungreased baking sheet for 12-15 minutes.

Makes 12 biscuits.

Directions

1. Heat olive oil in a soup pot over medium-high heat. Add spring onions and saute for 2-3 minutes or until slightly soft. Add corn, potatoes, and vegetable broth. Cover and cook for 10-12 minutes or until potatoes are soft.
2. Use an immersion blender to puree directly in the pot or transfer to a food processor or blender. Puree until smooth and retutrn to the pot.
3. Whisk in the milk and cook over medium-high heat for 5-6 minutes, stirring frequently. Season well with salt and pepper.
4. While the soup cooks, toast the baguette slices, either in the toaster or in a 450 degree (F) oven. Lightly rub the toasted slices with the garlic. Serve the soup with garlic croutons as a garnish.

Directions

1. Place the shredded squash in the middle of a clean dish towel. Fold up the towel and squeeze the liquid out so that the squash is mostly dry.
2. Combine squash, garlic, onion, bread crumbs, cheddar, egg, salt and pepper in a large bowl until fully incorporated. Form into 3" patties, about 1/2 inch thick.
3. Heat the olive oil over medium-high heat in a large frying pan. Cook the patties, a few at a time, for 2-3 minutes on each side or until they become crisp and brown on both sides.
4. Keep warm in a 200 degree oven until ready to serve.