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Maple Glazed Brussels Sprouts

Maple syrup transforms the taste of these sprouts - even finnicky eaters will ask for more.

Serves 6 to 8
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Marinated Grilled Vegetables

Great for tossing with cooked couscous or quinoa or topping your favorite grilled burger.

Serves 6
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Melon Mint Popsicles

1/2 honeydew or cantaloupe, scooped from the shell and cut into chunks 1 tablespoon fresh mint, chopped 2 tablespoons honey Juice of 1 lime Juice of 1/2 lemon 1 cup water 1 cup ice

Makes 6 - 8
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Morel Rice

Go ahead and treat yourself. Rice is nice, but the "morel" of this story is to add mushrooms!  

Serves 4
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Morning Start Breakfast

Okay. First things first. Big slurp of fresh brewed organic Fair Trade coffee. Then (hopefully) you know what to do with milk and cereal, almond butter goes on the toast, topped with the banana. Pause. More coffee. Eat. This is a high fiber and calcium-rich...

Serves One
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Mrs. D's Heavenly Spinach

  This traditional recipe has become an Outpost family favorite. It was handed down from an employee’s mom, and we like to think that every time we make it, Mrs. Dimberg is wearing her favorite hat and smiling down at us. 

Serves 10
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Mushroom Gravy

At last - a hearty, rich gravy that's gluten-free and vegan! Smother over biscuits, roasts, tofu cutlets, rice, steamed greens or anything else you can imagine that loves gravy, like Butternut Squash Patties.

Makes 3 1/2 cups
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Mushroom Pate

Mushroom pate is delicious on crunchy crackers like Potter's Crackers from Madison, or on toasted baguetter slices.

Makes 1 cup
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Orange and Fennel Salad

Serves 6
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Orecchiette w/mustard & Cauliflower

We are madly in love with pasta - don't judge us. Orecchiette is our favorite with this recipe, but not required. Gluten-free, whole wheat or other small pasta shapes work just as well. We find it hard to resist anything that translates into "little...

Serves 6
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