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Recipe by The FruitGuys INGREDIENTS 2 cups cauliflower florets, cut into bite-size pieces 1 tablespoon olive oil 1/4 teaspoon salt Pinch or 2 of pepper PREPARATION Preheat oven to 425°F. Toss cauliflower with oil, salt, and pepper. Place on rimmed baking sheet and roast until lightly browned, about 15 minutes. Sprinkle over pasta, salads, or [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1/2 cup radishes, very thinly sliced (1/8-inch thick, or thinner if you have a mandoline slicer) 1 cup lettuce, torn into large pieces 1/2 cup onion, diced 2 tablespoons olive oil 2 tablespoons dill, minced 1/2 cup goat cheese 1 small clove garlic, crushed and minced, or [...]
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Adapted from food.com INGREDIENTS 1 cup fava beans, shelled and skinned (see directions) 1 tablespoon butter or olive oil (or a mixture) 1 green garlic bulb (aka “spring garlic”), minced (or sub 1 clove regular garlic) Salt and freshly ground black pepper to taste PREPARATION Snap the stem top of each pod, and pull the [...]
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Recipe by The FruitGuys INGREDIENTS The juice of 2–3 lemons 2–3 tablespoons of sugar (honey or agave nectar may be used in place of sugar) 2–3 cups of room temperature water PREPARATION Stir well until sugar is dissolved. Note: if using honey or agave, stir with 1 cup of warm water to melt sweetener, then [...]
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Recipe by The FruitGuys INGREDIENTS 1 eggplant Olive oil Salt Optional extras: Fresh mozzarella cheese Marinara sauce Fresh basil or pesto PREPARATION Preheat oven to broil. Slice eggplant horizontally into 1/2-inch rounds, brush both sides with olive oil, and sprinkle with salt. Broil on each side for 3–4 minutes or until browned and tender. Serves [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 bunch radishes 1 cup water 1 cup white vinegar 2 teaspoons sea salt, or smoked sea salt 2 tablespoons honey 1/2 teaspoon peppercorns 1 teaspoon fennel seeds 2 cloves garlic 1 sprig fresh dill PREPARATION Wash radishes well, trim off the stems and roots, then cut [...]
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Courtesy of Delilah’s Farm INGREDIENTS 2 cups zucchini ribbons (see Preparation instructions) 2 cups diced tomato 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt Pinch of red pepper flakes, or more to taste 1/4 cup grated Parmesan cheese 2–3 tablespoons fresh basil chiffonade (stack basil leaves, roll up, and cut into 1/8 inch ribbons crosswise) [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 6 cups spinach, well-rinsed and chopped 1/4 cup fresh parsley, minced 1/2 cup onions, minced 3 eggs Crème fraîche or cream cheese, 3-ounce container (about 1/2 cup) 1/3 cup whole milk 1/2 cup grated white cheddar or Gruyere 1/4 cup Parmesan cheese, grated 1/4 teaspoon salt 1/4 [...]
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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 3 cups potatoes, scrubbed, unpeeled, and cut into 1-inch dice 1 cup apple, peeled, cored, and cut into 1-inch dice 1 tablespoon cider vinegar 3 tablespoons vinegar 4 tablespoons olive oil 1 heaping tablespoon Dijon or whole grain mustard 2 tablespoons finely diced red or green onion [...]
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Adapted from food.com INGREDIENTS 1–2 large leeks 1/4 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper, to taste 1–2 tablespoons butter 1/2–3/4 cup vegetable broth PREPARATION Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with just the white and light green parts only (dirt [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 small zucchinis or summer squash, grated (about 1 cup) 2 small leeks, thinly sliced or 1/2 onion, minced 1 cup chopped cremini mushrooms 12 eggs beaten 1/4 cup olive oil or milk 1/4 cup fresh chives or herbs such as parsley, basil, dill, or thyme 1/3 [...]
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Adapted from eatingwell.com INGREDIENTS 1-1/2 teaspoons extra virgin olive oil 3 cloves garlic, thinly sliced 1 head bok choy, trimmed and thinly sliced 3/4–1 cup tomatoes, chopped 1/3 cup kalamata olives, pitted, coarsely chopped 1/2 teaspoon salt 2 slices whole grain country bread, toasted and finely chopped 1/3 cup finely shredded Gruyere or Swiss cheese [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 large or 2 small zucchini, cut into ribbons (about 3 cups) 2–3 medium beets, roasted and cut into bite-size wedges 2–3 shallots, minced 1 cup carrots, shredded 1 1/2 cups snow peas, cut into 1-inch pieces 3 tablespoons lemon juice 1/4 cup olive oil 1/2 cup [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 3 cups apples, cubed 2 shallots, finely chopped 1 clove garlic, minced 2 tablespoons olive oil 1/2 teaspoons minced sage or basil 1/4 cup grated Parmesan cheese 1/4 cup breadcrumbs Salt and pepper to taste PREPARATION Preheat oven to 400°F. Brown the shallots and garlic in the olive oil [...]
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Recipe by The FruitGuys INGREDIENTS 1 bunch of kale, washed well, heavy/coarse stalks removed Juice of 1 lemon (or 1–2 tablespoons white balsamic vinegar) Olive oil Salt and pepper to taste Optional extras (try a combo!): Cubed avocado; sliced apples or pears; orange, grapefruit, or tangerine segments; sliced cherry tomatoes; grated carrots; toasted pumpkin seeds (pepitas) [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 bunch broccolini, stalks separated, but left whole 2 yellow squash, sliced into bite-sized rounds (approx. 1/2-inch thick) Juice of one lemon Zest of one lemon 1/4 cup fresh dill, minced 1/2 cup scallions, thinly sliced 1 teaspoon Dijon mustard 1 cup Greek-style yogurt, plain (regular or [...]
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Recipe by The FruitGuys INGREDIENTS 3 tablespoons fresh blood orange juice 1/2 teaspoon blood orange zest 1/4 cup olive oil 1 small garlic clove, very finely minced (more or less to taste) 1 teaspoon fresh herbs of choice, finely chopped (parsley, basil, tarragon, cilantro, mint, oregano, rosemary, etc.), or more to taste 1 teaspoon Dijon, [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 4–6 cubanelle peppers, tops removed, seeded, and white pith removed 4 ounces goat cheese or ricotta cheese 1/2 cup crème fraîche or cream cheese 1/4 cup grated Parmesan or Romano cheese 1 large egg Zest of one lemon 1 tablespoon oil Salt and pepper to taste PREPARATION [...]
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Courtesy of Capay Valley Farm Shop INGREDIENTS 4 servings (8 ounce) your favorite whole wheat, soba, or rice noodle 1 bunch spinach, chard, beet, or radish greens roughly chopped 1/2 pound radishes, sliced thinly in rounds 1/2 cup black or white sesame seeds Fresh cilantro, roughly chopped (optional) 3 tablespoons soy sauce or tamari 3 [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 cups pea tendrils, roughly chopped 1 clove garlic, thinly sliced 1–2 tablespoons olive oil 1/2 cup grape tomatoes, halved 1 tablespoon balsamic vinegar Salt and pepper to taste Pinch of red pepper flakes (optional) PREPARATION In a skillet over medium heat, sauté the garlic for less [...]
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The ultimate comfort food, potatoes are one of the most versatile veggies around! They’re surprisingly nutritious too. For example, a medium-sized baked potato with skin has around 28% of the daily value (DV) for vitamin C, 27% DV for vitamin B6, 26% of potassium, 15% of dietary fiber, and about 10% of protein. They can [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 cup cooked, mashed sweet potato (see Cook’s note) 6 tablespoons melted butter, divided 1 1/4 cups all purpose flour 3 tablespoons sugar 1 tablespoon baking powder Pinch salt 1/4 cup milk PREPARATION Preheat oven to 400°F. In a large bowl, mix mashed sweet potato with 4 [...]
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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 2 tablespoons olive oil 1/4 cup onion, in 1/4-inch dice 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups cauliflower florets, cut into bite-size chunks Pinch of red pepper flakes 2 cups hearty greens (kale, chard, collards, mature spinach, etc.), washed well, stems removed, [...]
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Recipe Courtesy of Capay Valley Farm Shop INGREDIENTS 1 tablespoon olive oil l medium celery root, diced 1/2 onion, diced 1 cup wild rice 2 teaspoons dried thyme 2 cups broth salt and pepper to taste 1/4 cup dried cranberries or raisins PREPARATION Heat oil in skillet, add celery root and onion and sauté until [...]
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Recipe by The FruitGuys INGREDIENTS 3 small or 2 large beets, roasted and cut into 1/2-inch cubes (see Cook’s note) 2 medium apples, cored and thinly sliced 2 medium carrots, shredded Salad greens (optional) Dressing: 1/4 cup olive oil 2 tablespoons lemon juice, apple cider vinegar, or balsamic vinegar (more or less to taste) 1 [...]
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Courtesy of Delilah’s Farm INGREDIENTS 2 cups potatoes in 1/2-inch dice 1 cup mushrooms in 1-inch dice 1/2 cup onion in 1/2-inch dice 2 cloves garlic, minced 1/2 teaspoon salt 1 1/2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon chopped parsley Pinch of red pepper flakes (optional) 1 tablespoon chopped fresh [...]
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Recipe by The FruitGuys INGREDIENTS 4–6 cups assorted root veggies (turnips, radishes, carrots, parsnips, potatoes, yams, etc.), sliced in diagonal chunks or wedges of around the same size 1 onion, sliced in eighths (optional) 2–3 garlic cloves, minced (optional) Olive oil Salt and pepper to taste PREPARATION Preheat oven to 425°F. Very lightly coat the [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 heads garlic, roasted (see Cook’s note) 1 tablespoon olive oil 1 cup burdock root, well-scrubbed (or peeled) and sliced into 1/2-inch rounds 1 cup broccoli florets Bok choy (2 small or 1 large), cleaned well and chopped into bite-sized pieces 4 cups vegetable broth 2 tablespoons [...]
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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS Filling: 2 cups apples, peeled and cored, cut into 1-inch cubes 2 cup turnips, peeled and cut into 1-inch cubes 1 tablespoon fresh lemon juice or orange juice 1 teaspoon finely grated lemon zest or orange zest 1/2 cup brown sugar (white is fine, but brown tastes [...]
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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1 tablespoon olive oil 1 tablespoon butter 1/4 cup onion or shallot, in 1/4-inch dice 1–2 cloves garlic, minced 1 teaspoon salt, divided 1/2 teaspoon pepper, divided 4 cups hearty greens (kale, chard, spinach, collards, etc.), coarsely chopped 4 cups slightly stale bread cut into 1-inch cubes [...]
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Recipe by The FruitGuys INGREDIENTS 2 cups green cabbage (regular, Napa, or Savoy), shredded or cut into very thin slices 1 cup grated carrot 1–2 cups mixed raw veggies of choice: bean sprouts, snow peas, sweet pepper, etc., sliced into thin strips 1 cup shiitake or other mushrooms, gently rinsed and thinly sliced 3–4 green [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 bunch hearty greens, well washed (kale, chard, collards, beet greens, mature spinach, etc.), around 6–8 cups roughly chopped or torn 1/2 cup red wine 1/4 cup veggie broth 2 tablespoons olive oil 3 cloves garlic, minced, and/or 1/2 cup finely chopped onion 2–3 cups potatoes or sweet potatoes, [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 cups cabbage, thinly sliced 1 cup carrots, grated 1 cup mild radish (such as daikon or watermelon radish), yacon root, jicama, and/or crisp apple, sliced into matchsticks (peel jicama/yacon root) 1 cup orange, cara cara, grapefruit, or other sweet citrus, supremed (see Cook’s note) 1/4 cup [...]
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Recipe by The FruitGuys INGREDIENTS Potatoes (regular or sweet), well scrubbed Butter or vegetable oil Salt and pepper (See Cook’s note for extras) PREPARATION Grate potatoes with a food processor or by hand. Using dish towels or paper towels, squeeze excess moisture out of grated potatoes. (To remove excess starch, grated potatoes can also be [...]
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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 3 tablespoons white wine vinegar 1/4 cup olive oil 1 teaspoon honey 1 1/2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup celery root, peeled and cut in 1-inch dice 1 cup potato, sweet potato (peeled), and/or fennel bulb, cut into 1-inch dice 1 [...]
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Adapted from weeatreal.com INGREDIENTS 2 watermelon radishes 2 oranges, supremed (see Cook’s note) 1 tablespoon shallot, minced 1 tablespoon fresh orange juice 1 tablespoon olive oil 1 teaspoon honey Kosher or sea salt Freshly ground black pepper Salad greens, cut or torn into bite-size pieces (approximately 4 cups) PREPARATION On 3–4 chilled salad plates, start [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 celery root, peeled, sliced in half, cut into 1/2-inch slices widthwise 1 rutabaga, peeled, cut in half, then into 1/2-inch thick slices 1 red beet, peeled, cut in half, then into 1/2-inch thick slices 3 shallots, cut in half, then into 1/2-inch thick slices 2 cloves [...]
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Adapted from simplyrecipes.com INGREDIENTS 2 medium apples, peeled, cored, and cut into chunks or slices 1-1/2 teaspoons lemon juice 1/4 teaspoon vanilla extract 1/2 cup brown sugar 1/4 teaspoon cinnamon 1/2 cup rolled oats 1/4 cup butter, at room temperature 1/4 cup almonds and/or walnuts, finely chopped PREPARATION Preheat oven to 375°F. In a mixing [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 pound sunchokes, aka Jerusalem artichokes (OK to supplement with regular or sweet potatoes), scrubbed, peeled, and cut into chunks 1–1 1/2 cups onion, chopped 1 cup cauliflower, chopped 2 tablespoons butter or olive oil 2 cloves garlic, minced 4 cups vegetable or chicken broth 1 tablespoon [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 pound potatoes, regular and/or sweet (about 1 1/2 to 2 cups cooked) 1/2 teaspoon salt 1 to 1 1/2 cups whole wheat pastry flour or all purpose flour, plus more for rolling and shaping 1 egg yolk lightly beaten PREPARATION Peel potatoes and cut into large, [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 1 fennel bulb 1–2 tablespoons finely diced onion or shallot 1/4 cup garlic scapes, cut into 1-inch strips; or 1 clove garlic, very thinly sliced or finely chopped 1-1/2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon balsamic or red wine vinegar (optional) PREPARATION Trim the [...]
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Recipe adapted from epicurious.com INGREDIENTS 1 each apple and pear, halved, cored, thinly sliced lengthwise Olive oil 1/2–1 teaspoon minced fresh sage or rosemary Freshly ground black pepper to taste Garnish: fresh sage leaves or rosemary sprigs (optional) PREPARATION Preheat broiler. Brush baking sheet with olive oil. Gently toss sliced fruit with 1 tablespoon olive [...]
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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1 each pear and apple; peeled, cored and cut into 3/4-inch chunks (about 1 1/2 cups) 1/2 cup sugar 1 tablespoon lemon juice 1/2–1 teaspoon finely grated fresh ginger (see Cook’s note) PREPARATION Mix all ingredients together in a small saucepan and bring to a boil over [...]
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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 4 cups peeled winter squash and/or sweet potatoes, cut into 1-inch cubes 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon olive oil 1/2 cup onion, in 1/2-inch dice 1/4 cup carrot, in 1/2-inch dice 1/4 cup celery, in 1/4-inch dice 1 clove garlic, [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 cups Brussels sprouts*, thinly sliced or shredded (in a food processor or by hand) 1 cup crisp apple, thinly sliced 1/2 cup carrot, grated (optional) 2 cloves garlic, minced or very thinly sliced 1 tablespoon olive oil 2 tablespoons lemon juice or apple cider vinegar 1 [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 apples, sliced into bite-sized pieces (peels optional) 1 cup potatoes, thinly sliced into bite-sized chunks about 1/4-inch thick 1/2 cup carrots, thinly sliced on the diagonal about 1/4-inch thick 1/4 cup onion, minced or very thinly sliced 1/4 cup celery, thinly sliced or chopped (optional) 1/3 [...]
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Adapted from The Martha Stewart Cookbook INGREDIENTS 1 small acorn squash 4 tablespoons (1/2 stick) unsalted butter, cut into pieces Coarse salt (kosher or sea) Freshly ground black pepper 1/3 cup packed dark brown sugar 1/2 teaspoon fresh thyme leaves, minced (optional) PREPARATION Preheat oven to 350°F. Cut the unpeeled squash crosswise into 1/2-inch slices, [...]
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By Delilah’s Farm for The FruitGuys INGREDIENTS 2 cups peeled Jerusalem artichokes (aka “sunchokes”), cut into 1-inch chunks 2–4 cloves of garlic (to taste), peeled but left whole 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup mayonnaise or Vegenaise 1/4 cup grated Parmesan cheese 1 tablespoon finely chopped parsley PREPARATION Preheat [...]
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Recipe by The FruitGuys INGREDIENTS 2 cups sweet potatoes, scrubbed and shredded (peels are optional) 1/4 cup onion, finely chopped 2 eggs, beaten 2 tablespoons all-purpose flour 1 teaspoon salt Pinch or two of nutmeg Pinch or two of cayenne pepper 1/2 cup vegetable oil for frying PREPARATION Drain shredded sweet potatoes for 5–10 minutes [...]
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Recipes by The FruitGuys What parsnips lack in panache, they more than make up for in flavor and versatility! These root veggies are cousins to carrots and can be eaten raw or cooked. They’re similar to carrots in flavor, only spicier and more complex. Young parsnips are especially nice sliced into very thin rounds and [...]
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Adapted from epicurious.com INGREDIENTS 2 cups potatoes, cubed 1 cup mushrooms, halved 1/2 cup onion, chopped 1–2 large cloves garlic, minced 1 tablespoon olive or canola oil Salt and pepper to taste PREPARATION Steam cubed potatoes (or microwave with a few tablespoons of water) until just tender. Meanwhile, heat oil to medium-high in a cast [...]
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Adapted from The New Basics Cookbook INGREDIENTS 1–2 cups potatoes of your choice, washed well and cut in 1-inch dice (peels optional) 1 cup cauliflower florets, cut in bite-size chunks 3–4 spring onions cut into rings (or 3/4 cup regular onion, chopped) 2 tablespoons extra-virgin olive oil 1/4 cup cream, milk, or veggie stock 2–3 [...]
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Adapted from dinersjournal.blogs.nytimes.com INGREDIENTS 1 butternut squash, peeled and seeded Salt to taste 2 tablespoons butter or olive oil Freshly ground black pepper to taste 1 pound cut pasta, like ziti 1/8 teaspoon freshly grated nutmeg, or to taste 1-2 tablespoon fresh herbs, finely chopped (rosemary or sage work well) 1/2 cup freshly grated Parmesan [...]
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Recipe by The FruitGuys INGREDIENTS 4 cups root veggies (sweet potatoes, parsnips, turnips, etc.) scrubbed, peeled, and cut in 2-inch inch dice Butter Cream, half-and-half, or milk Salt and pepper to taste PREPARATION Place diced root veggies in a pot, cover with water, and bring to a boil. Reduce heat to a simmer, and cook [...]
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Adapted from Taste of Home magazine INGREDIENTS 2 cups cooked wild rice, chilled 1 cup coarsely chopped apple 3/4–1 cup sliced celery 1 tablespoon dried cranberries or currants, chopped; or 2 teaspoons fresh cranberries, minced 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon of shallot or 2 garlic cloves, minced 2 teaspoons honey [...]
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Courtesy of Delilah’s Farm INGREDIENTS 4 cups red or yellow onion, cut into 1/4-inch strips 1/4 cup vegetable oil 1 teaspoon salt 1 teaspoon sugar (optional—helps caramelization, makes sweeter) PREPARATION Preheat oven to 400°F. Toss onions with oil, salt and sugar if using. Put in an ovenproof casserole dish, cover with a lid or foil, and place in the oven. [...]
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By Delilah’s Farm for The FruitGuys INGREDIENTS 1 bag cranberries 1 cup sugar 2 tablespoons canola oil 1 tablespoon finely chopped rosemary, sage, thyme, or a combo Juice of 1 orange Grated zest of one orange PREPARATION Preheat oven to 425°F. Toss cranberries with sugar, oil, and fresh herbs. Put on a rimmed baking dish [...]
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Adapted from foodnetwork.com INGREDIENTS 1 bunch/head of salad greens (baby spinach, butter lettuce, arugula, endive, living cress, etc.), approximately 4–6 cups 1 cup radishes, very thinly sliced (using food processor or mandoline) 1 apple or pear, cored and finely diced 1/4 cup extra-virgin olive oil 2 tablespoons cider vinegar 1 tablespoon shallot or onion, minced [...]
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By Delilah’s Farm for The FruitGuys INGREDIENTS 2–3 cups root veggies (sweet potatoes, parsnips, potatoes, etc.) 1 tablespoon olive oil 2 tablespoons maple syrup 1/2 teaspoon salt 1/2 teaspoon pepper PREPARATION Preheat oven to 425°F. Scrub root veggies well (peels are optional; sweet potato peels can sometimes be a little dry and/or tough) and cut [...]
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Adapted from allrecipes.com INGREDIENTS 2 cups root veggies (any combo of sweet potatoes, turnips, carrots, parsnips, etc.), peeled and shredded with a grater or in a food processor 1–2 tablespoons finely chopped onion (regular, green, or shallot) 2 eggs, beaten (or vegan egg substitute) 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 cup vegetable oil [...]
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Recipe adapted from Non-Reactive Pan food blog INGREDIENTS 1 (12-oz) bag fresh cranberries 1 navel orange 1/2 cup sugar 1/8 teaspoon cinnamon 1 small shallot, chopped 1/2 tsp grated fresh ginger PREPARATION Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange; cut sections free from membranes Pulse cranberries [...]
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Courtesy of Delilah’s Farm INGREDIENTS 1 bunch broccoli rabe 1 cup bell pepper, cut in 1-inch strips 2 tablespoons olive oil 1/2 cup onion, cut in 1-inch strips 3 cloves garlic, thinly sliced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup vegetable or chicken broth 2 tablespoons coarsely grated Parmesan cheese 1/2 pound penne PREPARATION [...]
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Kale is a superfood that can be enjoyed in a plethora of ways, both fresh and cooked. From smoothies, salads, and juice concoctions to scrambles, soups, and sautés, this versatile green is great tasting and great for you. It is high in vitamins C, A, and K, as well as manganese, calcium, and potassium. [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 Yugoslavian finger squash 1 tablespoon vegetable oil 1/4 cup chopped shallots 1 clove garlic, minced 1 tablespoon grated fresh turmeric or finely chopped chives 1/2 teaspoon salt 1/4 teaspoon pepper (omit if using turmeric) 1/2 cup coconut milk or almond milk 1 cup cooked rice PREPARATION Preheat oven [...]
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Adapted from foodandspice.blogspot.com INGREDIENTS 1 large head romaine lettuce or 2–3 heads baby romaine 1/4–1/2 cup mayonnaise 2–3 tablespoons red wine vinegar 2 cloves garlic, minced 2 teaspoons Dijon mustard Freshly cracked black pepper 1/4–1/2 cup olive oil 1 cup of fresh grated or shaved Parmesan cheese Juice of 1 lemon (optional) Homemade croutons (optional), [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 to 1-1/2 cups baby turnips, tops removed, peeled, cut in halves or quarters 1 apple, cored and cut into bite-sized chunks (peel is optional) 1/4 cup apple cider vinegar 1 tablespoon olive oil or butter 1 teaspoon mustard (optional) Salt and pepper to taste PREPARATION Heat olive oil [...]
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Adapted from allrecipes.com INGREDIENTS 1 package of pasta (16 oz) 1 bunch fresh cilantro 3–4 cloves garlic, minced 2–3 shallots, finely chopped 1 tablespoon white wine vinegar 1/4 cup grated Parmesan cheese 1/2 teaspoon cayenne pepper 1/2 cup walnuts, pecans, or toasted pine nuts 1/2 cup olive oil Salt to taste PREPARATION Bring a large [...]
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Adapted from vegetarian.about.com INGREDIENTS 2 cups collard greens, rinsed and chopped 1 cup white rice 2 cups vegetable broth 1 tablespoon butter (or vegan margarine) ½ teaspoon salt ¼ teaspoon red pepper flakes (more or less to taste) Pepper to taste Cayenne pepper to taste (optional) PREPARATION In a large pot, bring vegetable broth to [...]
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By Non-Reactive Pan INGREDIENTS 1 winter squash, cut in half, peeled and cut into 1-inch cubes 1/3 cup dried lentils 1 clove garlic, minced 1 onion, minced 2 tablespoons olive oil 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 3 cups water 3 tablespoons crushed walnuts (optional) Salt to taste PREPARATION Preheat oven to 400°F. [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups peeled winter squash; or 1 cup squash and 1 cup peeled beets, cut into 1-inch cubes 2 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 apple, peeled and cut into 1/2-inch thick wedges 1 tablespoon sherry vinegar or white wine vinegar 1 tablespoon honey 3 [...]
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Adapted from marthastewart.com INGREDIENTS 1 1/4 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon each of: cinnamon, ground ginger, and salt 1/8 teaspoon nutmeg Pinch of ground cloves 1 1/4 cup milk (more or less for desired consistency) 1/2 cup pumpkin puree (see Cook’s note) 2–3 tablespoons melted butter 1 egg, [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 8-ounce wheel of good quality Brie or Camembert cheese 2 medium apples or pears, washed, cored, and thinly sliced 1 baguette, thinly sliced and lightly toasted PREPARATION Preheat the oven to 425°F. Put cheese in a small baking dish, place in the oven, and bake for 10–15 minutes, or [...]
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Adapted from a recipe by Mario Batali INGREDIENTS 4 tablespoons butter 8 sage leaves, chopped Pasta of choice for 4 Salt and pepper to taste 1/2 cup freshly grated Parmesan cheese Juice of 1/2 lemon (optional) PREPARATION Boil pasta, using cooking instructions on package. When finished, remove from heat and drain, reserving some cooking water. [...]
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Adapted from epicurious.com INGREDIENTS 2 cups potatoes (regular or sweet), cubed 1 cup mushrooms, halved 1/2 cup onion, chopped 1–2 large cloves garlic, minced 1 tablespoon olive or canola oil 1 teaspoon ground black pepper Salt to taste PREPARATION Steam cubed potatoes (or microwave with a few tablespoons of water) until just tender. Meanwhile, heat [...]
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Wash 6–8 lemongrass stalks well and discard green upper portions. Gently smash stalks on a cutting board with a jar or the flat side of a knife (this will help release their flavor). Add stalks to a medium saucepan with 2 cups of water and bring to a boil; remove from heat and let steep [...]
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