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Broccoli Tater Tots

Ingredients

  • 3 medium yukon gold potatoes
  • 1 medium head broccoli
  • 1 egg
  • ½ cup shredded cheese
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper

Direction:

  • 1.Preheat the oven to 425 Fahrenheit.
  • 2.Roughly chop broccoli, removing the tough part of the stem and discarding.

Strawberry Rhubarb Waffles

Ingredients

  • 1 cup whole wheat flour
  • 1 large egg
  • 1 tsp baking powder
  • ¾ cup milk
  • 3 tbsp coconut oil

Compote

  • 1 cup strawberries, finely chopped
  • 1/2 cup rhubarb, finely chopped
  • 1/2 cup honey

Direction:

  • 1.Remove the greens from strawberries and rhubarb and slice into pea size pieces.
  • 2.Add strawberries, rhubarb, and honey to a small saucepan over medium heat and simmer, stirring occasionally for 10-12 minutes, or until soft and soupy. Set aside to cool.

Rainbow Fruit Salad with Sweet Coconut Cream

Ingredients

Rainbow Fruit Salad

  • 1 whole pineapple
  • 1 papaya
  • 6 Kiwi
  • 2 cup strawberries
  • 2 cup blueberries

Coconut Cream

  • 1 can coconut cream, chilled
  • 1 lime
  • ⅓ cup honey

Direction:

  • 1.Remove the greens from strawberries and rhubarb and slice into pea size pieces.
  • 2.Add strawberries, rhubarb, and honey to a small saucepan over medium heat and simmer, stirring occasionally for 10-12 minutes, or until soft and soupy. Set aside to cool.
  • 3.In a large bowl, whisk together egg, milk, and coconut oil until combined.
  • 4.Separately, sift together whole wheat flour and baking powder. Gently combine the wet and dry ingredients until just mixed. Fold in about half of the compote until dispersed.

Harlow’s Harvest

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Harlow’s Harvest

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