Recipe of the Month

Note from Jen Rattray, Owner
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This time of year, we like to nest at home, baking and cooking. As we do so, it’s important that we build strength and nourish our immune systems, too. Fairweather Natural Foods stocks an array of immune boosters and cold and flu prevention products. We offer everyday low prices on Emergen-C, Wellness Formula, Oscillococcinum, Flu Guard, Yin Chiao, and Medicinal Mushrooms. As you prepare your nest for winter, warm your tummies with two of our favorite recipes.


Julia’s Shitake Barley Vegetable Soup


1 cup wild rice

1 cup red or brown lentils

1 cup barley (can be omitted for a gluten-free soup)

2 bay leaves

2 bullion cubes

12 cups water

1 28 oz. can tomatoes

½ cup olive oil

¾ cup chopped onion

3-4 cloves minced garlic

¾ cup chopped celery

1 pkg. frozen shitake mushrooms

1 pkg. frozen spinach (or 8 oz. Fresh spinach)

2 cups chopped vegetables, e.g. carrots, cauliflower, broccoli, zucchini

– Combine rice, lentils, and barley, bay leaves, bullion, tomatoes, and water in a large stock pot. Boil until rice is soft.

– In a sauté pan, heat oil and add onion, garlic, celery, mushrooms, spinach and chopped vegetables. Cook until veggies are tender, then add to stock pot.

Savory Soy Scones


¾ cup white wheat flour

¾ cup whole wheat pastry flour

½ tbsp baking powder

¼ tsp baking soda

1 tsp tumeric

1 tsp paprika

1 tbsp parsley

1/3 cup Earth Balance

1/3 cup vegan cheddar cheese

Unsweetened soy or almond milk

– Combine flours, baking powder, baking soda, and spices. Blend in Earth Balance and cheese with pastry cutter. Add milk and mix only until ingredients are blended (do not over mix).

– Use a large mixing spoon to drop scones onto an ungreased baking sheet. Bake in a 350-degree oven until scones are golden on top and cooked through.