Annual Community Project
This is our first ANNUAL COMMUNITY PROJECT, and we're excited to start collecting your recipes!
Details for Submissions:
- Send us your first name, last initial (or full last name), and city, state, country of residence.
- Please send us ONE recipe with at least ONE ingredient known to be grown and sold widely in your community. Please highlight this ingredient as the "local ingredient" used in the recipe.
- Types of recipes: appetizer (including soups/salads), main course, or dessert.
- Choose a recipe that is user-friendly for the average 'family cook,' not a renowned chef. We want the recipes to be used by readers. If it takes three to four hours to prepare, that may be a bit much.
- Please include a photo of the completed dish. The dish should be the star, not the background. Photo credit goes to the person who took the photo if not you (the cook).
- Send along relevant allergy notes. (e.g. gluten free, dairy free, peanut free, vegan, etc.)
- Send one to two sentences why you chose this dish or the response from family and friends when you serve it.
- Please do not send a COPY of a recipe from another cookbook you purchased at the bookstore. It's okay to send your own rendition of something, however. Perhaps you found a penne a la vodka recipe you like, but you put your own twist on it. This is okay. Family recipes are also welcome. Of course, your very own recipe is always a plus!
- DUE DATE: December 1, 2025
What do we plan to do with the recipes?
- All "accepted" recipes will be posted online.
- Our team will choose several for a hard cover version of the book. There will be a creative cover (not the one shown here) for the hard cover version.
- Those whose recipes are chosen will receive a discount on the hard cover book and a small gift from Sanctuary.
- There will also be a shout-out of those chosen for the hard cover version in our e-newsletter and in social media.
- We are looking for recipes from readers far and wide. So, diversity concerning location, local ingredient used, and course will be factors.
