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Adapted from homecooking.about.com INGREDIENTS 3/4 pound sunchokes (Jerusalem artichokes) 1/2 teaspoon salt 1–2 tablespoons butter Black pepper to taste 1/4 cup freshly grated Parmigiano-Reggiano cheese PREPARATION Preheat oven to 400°F. Peel the sunchokes and drop them in salted, boiling water. Cook until they feel just tender but not mushy when prodded with a fork (check [...]
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Recipe by The FruitGuys INGREDIENTS 2 medium to large artichokes Juice of 1 lemon and zest of 1/2 lemon For Lemon Butter: 1/2 cup butter or vegan margarine For Lemon Mayo: 1/2 cup mayonnaise or Vegenaise 1/2 teaspoon Dijon mustard (optional) Salt and freshly ground pepper to taste PREPARATION: Artichokes Wash artichokes in cold, running [...]
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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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Adapted from allrecipes.com INGREDIENTS 1 pound turnips 1–2 teaspoons vegetable oil Salt and pepper to taste Optional: 2 tablespoons finely grated Parmesan cheese 1/4 teaspoon garlic salt 1/4 teaspoon paprika 1/4 teaspoon onion powder PREPARATION Preheat oven to 425°F. Line a baking sheet with a piece of aluminum foil and lightly grease. Peel turnips, and [...]
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Adapted from foodnetwork.com INGREDIENTS 1 cara cara orange 2 satsumas 4 radishes, halved and thinly sliced 1/2 red onion or 1 shallot, very thinly sliced 2 tablespoons fresh mint, basil, or cilantro leaves, torn 1 tablespoon olive oil Salt and freshly ground black pepper to taste PREPARATION Either “supreme” citrus (see Kitchen Tips below) or [...]
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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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Recipe courtesy of Delilah’s Farm INGREDIENTS 3 cups sweet potatoes, peeled, in 1-inch dice 4 cloves of garlic (more or less to taste), peeled but left whole ¼ cup vegetable broth, heated 3 tablespoons olive or other vegetable oil ½ teaspoon salt ¼ teaspoon pepper Butter to taste (optional) PREPARATION Preheat oven to 375°F. Toss [...]
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Adapted from eatingclubvancouver.com INGREDIENTS 1 to 1 1/2-cups Beauty Heart or Watermelon radishes, thinly sliced (around 1/8-inch thick) 1 tablespoon butter Salt to taste (start with 1/2 teaspoon) PREPARATION Add butter, sliced radishes, and salt to a skillet over medium-high heat. Cook radishes until tender and lightly browned, add more salt as necessary, and serve. [...]
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Adapted from epicurious.com INGREDIENTS 2 large potatoes (or 3 medium) 1 cup mushrooms, halved 1 red onion, sliced 2 large cloves garlic, minced 1 sprig curry leaves (optional) 1 tablespoon ground black pepper 1 tablespoon olive or canola oil Salt and pepper to taste PREPARATION Scrub potatoes, cut into cubes, and steam (or microwave with [...]
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Recipe by The FruitGuys’ Rachel Schiros INGREDIENTS 8–12 dried pepperoncinis 3 cloves garlic, chopped 1 cup apple cider vinegar 1/2 teaspoon sea salt PREPARATION Cut dried peppers lengthwise and remove seeds and stem. Place in a saucepan with garlic and apple cider vinegar, and bring to a boil. Turn off heat, cover, and let sit [...]
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