Recipes - Pamela Mattson McDonald

Ingredients

• 1 Lb. fresh young nettles
• 1 yellow onion peeled and sliced
• 3 Stalks celery, chopped
• 2 Shallots, minced
• 1 Tbsp. butter
• 2 C. vegetable or chicken stock
• 2 tsp. dried tarragon
• 1 tsp. fresh chervil
• 2 C. Cream, or soymilk or almond milk
• ¼ C. fresh lemon
• 2 T. peanut oil
• 3/4 C. onion finely, chopped
• 3 cloves garlic, chopped
• 1 cup white organic quinoa*, cooked
• 1 can organic black beans
• 1 can organic cannellini beans
• 1 tsp. marjoram
• ½ tsp. oregano
• 1 tsp. coriander
• 1 tsp. cumin
• 1 tsp. chili powder
• ¼ tsp. dry yellow mustard
• 3 Cups roughly cut Pea Shells
• 1C. soft butter
• ¾ C. sugar
• 1 Egg, beaten well
• 2 tsp. Vanilla extract
• 2 tsp. Rum flavoring
• 3 C. sifted flour
• 1 tsp. Fine