Recipes

Ingredients

• 1 cup steel-cut oats
• 3 cups water
• 1 cup milk (or plant-based alternative)
• Pinch of salt
• Toppings: banana, berries, honey, or nuts

Instructions

1. Bring water and milk to a gentle boil in a medium saucepan.
2. Stir in oats and a pinch of salt. Reduce heat to low.
3. Cook uncovered for 20–25 minutes, stirring occasionally, until oats are creamy.
4. Serve topped with your choice of fruit, a drizzle of honey, or a handful of nuts.

Ingredients

• 1 ham bone (such as leftover from a cooked shank)
• 3 quarts water
• 2 cups split green peas
• 2 teaspoons salt
• ¼ teaspoon pepper
• 1 medium onion, sliced
• 1½ cups slivered cooked ham (optional, but recommended)

Instructions

1. Place ham bone, water, split peas, salt, pepper, and sliced onion in a large pot.
2. Cover and simmer over low heat for 2½ to 3 hours.
3. Remove the bone from the soup and cut off any remaining bits of ham. Add them back to the pot.
4. Stir in the slivered cooked ham if using, and heat thoroughly before serving.

Ingredients

• 1 lb. package lentils
• 1 lb. hot sausage, skinned and sliced
• 2 medium onions, sliced
• 2 medium carrots, diced
• 2 quarts beef or chicken stock
• 1 cup sliced celery
• 2½ to 3 teaspoons salt
• ½ teaspoon pepper
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 large potato, pared
• 1 teaspoon kefir (added to soaking water)

Instructions

1. Night before: Wash lentils and soak overnight in cold water to cover, with 1 teaspoon of kefir added to the water.
2. Drain lentils. In a large soup pot, sauté sausage slices until fully cooked. Remove from pot and drain.
3. Add sliced onions and diced carrots to the pot and sauté until onions are golden. Add sausage back in.
4. Add lentils, stock, celery, salt, pepper, thyme, and bay leaves.
5. Grate the pared potato directly into the lentil mixture using a medium grater.
6. Simmer covered for 3 hours, until lentils are tender. Remove bay leaves before serving.