Farmers Market Oyster Crackers
These are the crackers we serve at the farmers market. Any of our flavors work great, but here we'll use Cy Salt.

  • 1 bag of oyster crackers
  • 1/4 c olive oil or walnut oil
  • 1 tbsp Cy Salt 

Preheat your oven to 350. Pour the oil and the spice into a bowl or a Ziplock bag. Mix the oil and the spice, add the crackers and toss to coat well. Pour evenly onto a cookie sheet and bake for five about minutes until they're dry.

Roxy Nuts

Full disclosure: these are snack-crack. You can also mix 1/2 Roxy Taco and 1/2 Iowa Nice Spice.

  • 1lb pecans
  • 1/4 c Roxy Nuts
  • 1/4 tbsp canola oil or butter
  • 2 tbsp Roxy Taco
  • A splash of maple syrup

Bake at 400 for about 15 minutes. OMGee.



Fresh peanuts, corn & chives with Alliyum


Cha-cha Chex Mix

This stuff's friggin' bananas: sweet, tangy, salty and a little bit spicy. I've eaten about 5 lbs of it this week. The sauce can be used for an Asian slaw or a marinade. Here's the (super easy) recipe:

4 cups Chex
2 cups pretzels
1 cup nuts
You can throw anything you like, really
4 tbsp butter (if you're making a dressing or a marinade, substitute a neutral oil)
4 tbsp soy sauce or tamari
3 tbsp Cha-cha Lima Sugar
1/2 tbsp sesame oil if you want

Mix the crunchy stuff in a big bowl. Put the butter/oil, soy sauce, Cha-cha Lima, and sesame oil in a glass measuring cup and nuke on high 1 minute. Stir, pour it over the crunchy stuff, toss. To crisp it up, you can nuke it for 2 minutes, stir, nuke again for another 2 minutes, then spread it out and dry it on paper towels. Or you can bake it on cookie sheets at 300 for about 10 minutes, then air dry it.

Fried Mushrooms

Deviled Eggs

The Deviled Eggs 2.0 class at Wheatsfield Cooperative was a blast! Thanks, egg lovers, for coming out—though my demo eggs (13 minutes steamed versus 13 minutes boiled) did not cut the mustard (HA!), And thank you infinity, Susan Jasper, for making it happen! You're the hostess with the mostess! Here are my notes and recipes from class, plus a few bonus recipes thrown in.

Basic Hard-boiled Eggs
The Best Hard Boiled Eggs are Steamed!

Get a pot of water boiling in a double boiler. 
Steam eggs for 13 minutes. 
Plunge in an ice bath for at least 15 minutes but no more than 45. 
Peel and use.

Deviled Egg Basics
Egg yolks are a neutral fat, and they suck up flavor like a black hole sucks up light. Salt alone won't cut it. Tangy flavors—like mustard, vinegar and pickles—climb over the fat and give the egg taste. Onions, herbs, and spices are good, too, but they don't make the taste pop. The more fat you add, the more tang you need.
The basic rules are:

2 tbsp+ different fat (mayo, sour cream, yogurt, cream cheese, oil, avocados, etc.)
1/2 tsp Tang (mustard, vinegar, pickles, capers, miso, etc.)
Optional: salt, crunch (onions, nuts, bread crumbs), chopped fresh herbs
Whip the fillings in food processor for maximum creaminess

Alliyum Roasted Mushroom Eggs
Sprinkle with Alliyum and fresh chopped parsley.
Alliyum creates almost a sweet/salty taste atop these very rich, umami eggs. The leftover filling makes a great spread on toast, a filling for ravioli, or a layer on a veggie lasagna, etc.

Filling: 6 eggs yolks
1/2 lb lb fresh (preferably wild) mushrooms tossed in olive oil, spinkled with salt and pepper and roasted at 300 for 1 hr.
3 oz cream cheese
2 tsp red vinegar
2 tsp dijon mustard
2 tsp horseradish if you want heat

Roxy Eggs (healthy fats)
Yogurt is a fat with built-in tang. 
Together with the avocado, this egg is deceptively rich, but actually light on bad fat
Sprinkle with Roxy Taco and chopped cilantro

Filling: 6 eggs yolks
2 tbsp plain yogurt
1 avocado
1 tsp Roxy Taco
1 scallion, the white part chopped fine
Squeeze of 1/2 lime

Cy Eggs (Hearty and hummusy)
These hearty Mediterranean style eggs could double as a main picnic dish. 
The leftover filling makes a great side salad. 
Sprinkle with Cy Salt and chopped red onion

Filling: 6 eggs yolks
4 tbsp hummus
1/2 cup tabouli
1 tsp mustard
1/2 tsp curry powder
Squeeze of 1 lemon

Spicy GGX Pimento Eggs
4 TBS of mayo or sour cream would substitute nicely here, but the cream cheese gives it heft. The pimentos are sweet and turn the filling bright orange. Sprinkle with GGX and chopped chives.

Filling: 6 eggs yolks
3 oz cream cheese
1.5 tsp mustard
2 tbsp pimentos
1 tsp pickle juice if you've got it for maximum wow
1 tsp GGX

Roasted Red Pepper Spread


* 3/4 cup tahini
* 1/4 cup water
* 2 medium roasted red peppers
* 1 Tbsp lemon juice
* 2 pitted dates
* 1 clove garlic
* 1 Tsp Herky Perky, Grilla Gorilla, GGX or Roxy Taco

Put all the ingredients in a food processor, turn it on, and roar! You can smear this yummy-happy-healthy-fatty goodness on everythang. Add a can of chickpeas and you got roasted red pepper hummus! What the what?!?!

Adapted from Eat to Live.


Imagine Hot Pockets that don't suck, and you've got yourself a runza—an awesome hand-held savory pie from Nebraska (Omaha boasts a chain of runza restaurants called The Runza Hut).

Our wonderful friend, Barbara, has been driving test-driving runza recipes from across the interwebs, and we're passing the success stories onto you! 

From Tastebook's recipe for beer rocks.

  • 2 large peeled potatoes cooked in water (save the water)
  • 1 pkg yeast
  • 2/3 cup of sugar
  • 1 1/2 tsp. Whassamatterhorn or Das Bigfoot
  • 2 eggs well beaten
  • 2/3 cup butter
  • 7 - 7 1/2 cups flour
  • Egg yolks and water for brushing rolls 

Mash potatoes to make 1 full cup. Measure potato water to make 1 1/2 cup. Pour potato water into large bowl, add 1 pkg yeast, stir until dissolved. To the water/yeast mix, add 2/3 cup sugar, 1 1/2 tsp. Whassamatterhorn or Das Bigfoot, 2 eggs well beaten. Add 2/3 cup butter and mashed potatoes to the flour. Mix the wet and dry ingredients. Add more flour to make it easy to handle. Then knead until dough is elastic.

I just made this filling up. It uses leftover pot roast, flank steak, whatever you got, plus roasted mushrooms. 

  • 2 lbs leftover cooked beef, chopped
  • 8 oz leftover roasted mushrooms
  • (I liked using the ones I stored in the freezer because those can be a little rubbery when you thaw them out, and this recipe takes care of that)
  • 2 tablespoons salted butter
  • 1 tbsp Whassamatterhorn or Das Bigfoot
  • 2 large Vidalia onions, diced
  • 2 cloves chopped garlic
  • 1 tablespoon canola oil, plus more for the baking sheets
  • 8 ounces greens (spinach, kale, collards, whatever)

Put the beef and mushrooms in the food processor bowl. Heat a large skillet over medium-high heat. Add the onion and garlic. Season with Whassamatterhorn or Das Bigfoot until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to the food processor. Without cleaning the skillet, add 1 tablespoon canola oil. Sauté the greens over high heat until wilted and the excess liquid has evaporated, about 1 minute. Add it to the food processor bowl. Pulse till it's chopped. Taste for seasoning. Add more Whassamatterhorn or Das Bigfoot.

Roll out the dough. Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.

Spoon 1/2 cup of the filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.

Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Dust with salt or caraway if you'd like. Bake until golden brown, 25 minutes.

Freeze baked after they firm up on baking sheet in the freezer, then store them in ziplock. Thaw for 1 hour before baking.



We eat A LOT of cabbage, and slaw's an easy way to bring crunch and punch to a meal. You can use the flavors listed in the recipes, but all of our flavors go great in slaw. 

Alliyum Yapple Slaw

The idea of sprinkling Alliyum on apple slices actually came to me in a dream, which may mean, technically, that I'm insane. But hey—if it's wrong, I don't wanna be right.  You can also use Iowa Nice Spice for this

  • 1 small head of red cabbage
  • 6 stalks of celery
  • 3 apples
  • 1 cup walnuts, toasted and crushed
  • 4 tbsp olive oil or walnut oil
  • 2 tbsp vinegar: champagne, sherry or any fruit vinegar would be terrific, but red or white wine vinegar will work fine
  • Alliyum or Iowa Nice Spice to taste
  • Pepper

Slice the cabbage thin or shoot it through the slicing disc blade on a food processor and place in a big bowl. Do the same to the celery and add it to the bowl. Slide the apples thin, then slice those slices in half. Lay the apple slices out on a plate or a cookie sheet and sprinkle them with Alliyum to taste. I like mine very oniony, so I sprinkle until the slices are flecked, and I can really see it. Add the apples and crushed walnuts to the bowl. Toss. Add the oil and vinegar. Taste. Add more Alliyum and cracked pepper.

Cy Slaw Two Ways: Creamy-style and Vinegar-style

FOR THE SLAW: Shoot some cabbage, collards, kale, kohlrabi, or broccoli (or mix 'em up) through the food processor's slice disc. Add now add something crunchy like sunflower seeds, peanuts or crushed ramen noodles. Add chopped red and yellow peppers and red onion. Grated carrots and celery work great, too.

Blend 1/2 cup mayo
1/2 cup yogurt
1 tsp Cy Salt
1 tsp curry powder
1/2 tsp mustard
Toss with the slaw. Add more seasoning to taste.

Squeeze 1/2 a lemon over the slaw
+ a big splash of vinegar +champagne, sherry or any fruit vinegar would be terrific, but red or white wine vinegar will work fine
+ a big splash of olive oil if you need it.
Toss with the slaw. Taste. Add more seasoning to taste.

Asian Slaw

It's easy to adapt the Cy Slaw ingredients above for a more Asian dish. Throw in scallions, lots more carrots, edamame, some dry roasted peanuts or sesame seeds. How about a little grilled corn? Then toss in grilled chicken, shrimp or tofu if you want. Ta-da!

Here's the sauce:
1/3 cup rice wine vinegar
1 tablespoon soy sauce
1 lime, juiced
2 tablespoons sesame oil
1/2 cup peanut butter, optional but deeeeelicious
2 tbsp Cha Cha Lima or Big Bangkok
1 (3-inch) piece ginger, grated fine

Adapted from Alton Brown

Bean Burgers

  • 1/4 sunflower seeds
  • 2 cups (about 1 can) any kind of beans, drained and rinsed
  • 1/2 c minced onion
  • 2 Tbsp ketchup
  • 1 Tbsp wheat germ or rolled oats
  • 1 Tsp Roxy Taco (goes great with black beans or black eyed peas) or Cy Salt (goes great with pink or white beans) or Alliyum (goes great with white beans)
  • I also like to throw a chopped chipotle in adobo sauce into the black bean burgers.
  • Chopped roasted mushrooms (roasted without oil) are great in all of them, too.  

Mush everything up—in a food processor or by hand. Form six 1.5" high patties and place on a lightly spray-oiled baking sheet. Bake at 350 for 25 minutes, let cool, reform the patties and bake for another 10 minutes. Serve in a whole wheat pita.

Adapted from Eat to Live.


Story City Locker Cy Meatballs and Sauce

This is a recipe we came up with for the Story City Locker to show-off their grassfed beef at Wheatsfield's grand reopening. Needless to say, they were gone pretty quick! You can use Cy Salt, but Whassamatterhorn, Das Bigfoot, and Roxy Taco would work great, too.

1 lb ground grassfed beef
2.5 tsp Cy Salt (might want to try 2, fry one and test for seasoning)
1/2 finely chopped onion
1 egg
Bread crumbs if it's too loose
1/4 c parm cheese if you want
Mix it all up. You can fry them in olive oil or bake them at 400 for 15 minutes.

You could serve them in any jarred spaghetti sauce, or ...
1 finely chopped onion
2 finely chopped garlic cloves
A little oil
1 28 can whole tomatoes
Splash red wine
1 tsp smoked paprika
1 tsp Cy Salt
Sauté the onion and garlic in a pressure cooker till they're soft. Add the tomatoes w juice, break 'em down, add the spices & wine. Put the pressure cooker lid on, turn the cooker to high, cook at full pressure for 3 minutes. You can also cook it in a regular pot on low.

CUSTOMER SHARE: Daniel's Meatballs with Peter Rabbit & Big Bangkok

Our mad scientist customer Daniel in Des Moines made two batches: one with Peter Rabbit and one with Big Bangkok—plus fresh sage from his garden. I bet those flavors would go good with pork meatballs, or even tofu.

Grilla Gorilla Sweet Potato Black Bean Salad

A customer fave. It's easy, healthy and a knock-out. Use Grilla Gorilla or GGX.

2 big sweet potatoes peeled and cut in chunks
1 can black beans drained and rinsed
1/2 red onion chopped fine
Chopped cilantro
Juice of 1/2 lime
GGX or Grilla Gorilla

Toss the sweet potatoes in oil and 1/2 tbsp GGX or Grilla Gorilla (you can always add more later). Roast the coated sweet potatoes for about 40 minutes at 450 or until crispy at the edges. Throw them in a bowl with the black beans, onions and cilantro. Toss with the lime juice. Add GGX/Grilla Gorilla or lime juice to taste. Easy and deelish!