Recipes
Gado Gado
An Indonesian extravaganza: Yellow Rice on a bed of spinach, covered with vegetables, tofu, and hardboiled eggs. A gingery peanut sauce gets drizzled over the top, and crunchy, flavorful “final toppings” add a delightful finishing touch.
Autumn Celeriac Puree
A wonderful take on mashed potatoes. A great way to use celeriac and pull out it's wonderful flavors!
Potato and Onion Frittata
This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety o
Maple Parsnip Soup
“I had never tasted parsnips before I received a few pounds of them in my co-op farm share. I made this soup, and I think I will forever be in love with the parsnip!” says contributor Alison Froese-Stoddard. A tester adds, “This was a unique and exc
Maple Glazed Parsnips
2 cups parsnips (peeled, cut into ½ inch rounds)Spray a baking pan with oil. Place the parsnip rounds into a single layer on pan and spray lightly with oil.Sprinkle with salt. Bake in preheated oven at 400 F until soft, 30 minutes.1 tablespoon
Beets, Spiced Quinoa and Yogurt
I love the contrast between sweet beets and pungent, garlic-infused yogurt. With a layer of nutritious grains seasoned with sweet spices, this dish easily takes center stage on your plate. To save time, grind of the spices together in a spice mill.
Vibrant Tasty Green Bean Recipe
The following recipe is best made just before serving time. You can make/prep this ahead of time by cooking the leeks and dill first and setting them aside. Instead of cooking the green beans in the skillet, blanch them in a pot of boiling, well-salt
Spicy-Sweet Green Beans
Salt1 pound green beans½ cup whole almonds3 garlic cloves1 or 2 dried hot chiles, or to taste (try substituting with a jalapeño!)3 tablespoons olive oil1/3 cup chopped shallots (try substituting with sweet onion)2 tablespoons honey3 tab
Stir-fried Garlic Green Beans
The green beans should remain crunchy in this dish, which is adapted from Grace Young’s recipe in “Stir-Fry to the Sky’s Edge.”
1 pound green beans, trimmedSalt to taste1 tablespoon soy sauce, low-sodium if desired1 tablespoo
Refrigerator Dilly Beans
You don’t need any canning supplies for this project. You don’t even need special jars. I reused a jar from store-bought sauerkraut for mine. Use whatever you have on hand, as long as it’s glass and has a lid.
Stir-Fried Bok Choy with Roasted Peanuts & Greens
Makes 2 to 4 servings
Ingredients:3 Tbsp raw peanuts2 Tbsp plus 2 tsp roasted peanut oil, divided¼ tsp red pepper flakessalt1 bunch bok choy1 bunch greens (any kind), de-stemmed & cut into very thin ribbons4 tsp minced ginger2 Tbsp soy sa
Green Mashed Potatoes
2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quartersSalt1 pound dandelion or other greens (such as mustard greens or arugula), washed and trimmed of thick stems1/4 to 1/2 cup extra virgin olive oilFreshly ground black
Balsamic Beet Greens & Goat Cheese Crostini Recipe
The best part of this recipe is that you can use the whole part of the beet root, including stems and leaves. Tender beet greens can be eaten raw or cooked if the greens are tougher.
A Pep-Talk for Wilted Saladmakers
Why is it that some salads bring forth “OOOHs” and “AHHHs,” while other can't seem to elicit muchmore than a “ZZZZZ...”???
Super Simple Pesto
Makes about 1 cup
¾ cup extra-virgin olive oil1 clove garlic OR 3 to 5 garlic scapes1 tablespoon pine nuts or walnut pieces¼ teaspoon salt1/3 cup freshly grated Parmesan cheese4 cups fresh basil leaves
Place all of the ingredients exc
Sausage and Greens Soup
Serves 4
Ingredients½ pound bulk sausage1 cup green onionsgarlic whistles to taste4 cups chicken or vegetable broth1 cup potatoes (diced)salt and pepper to taste1 ½ cups evaporated milk1 – 3 cups fresh spinach, kale, beet greens,
Creamy Broccoli Salad
* Serves 3-5* 25-30 minutes to prepare; plus 1½ to 2 hours to chill
Ingredients1 to 1.5 lbs of fresh broccoli1 large lemon, well-juiced¼ cup of mayonnaise¼ cup yogurt or sour cream (or a combination)approximately ½ tsp. s
Garlic & Herb Vinaigrette Salad Dressing
Adapted from The Enchanted Broccoli Forest by Mollie Katzen
6 to 8 garlic whistles, minced5 Tbs. olive oil5 Tbs. red wine vinegar¼ tsp. salt (more, to taste)black peppera pinch of celery seed¼ tsp. each:dry mustarddill weedoreganobasil
Garlic Scape Soup
Adapted from Super Natural Cooking by Heidi Swanson
Ingredients2 tablespoons clarified butter or extra-virgin olive oil2 dozen garlic scapes, flower buds discarded and green shoots chopped3 large russet potatoes, unpeeled and cut into ½ inch
Roasted Ratatouille
Note from the Author: I have been making this Roasted Ratatouille with the zucchini and eggplant and whatever other veggies I have to throw into it. It is super easy to make. I don't use any particular amounts of anything, whatever I have works well.
Spicy Roasted Eggplant
1 eggplant (cut into ¼ inch slices)½ cup packed fresh cilantro springs (chopped)¼ cup olive oil2 tablespoons lemon juice2 teaspoons ground cumin1 teaspoon ground corianderpinch of ground cinnamon
Stir together cilantro, olive oi
Edamame Arugula Soup
1 tbsp olive oil1 cup shelled edamame1 cup packed arugula4 cups vegetable stockonion, choppedsalt
Heat the olive oil over medium heat in a large pot, then add the onion.Cook, stirring often, until translucent and slightly browned.
Add the edamame a
Dill Potato Salad
2 lb. skinned, cooked potatoes, cooled1 Tbs olive oil1 Tbs cider vinegar1/2 cup Mayonnaise1/2 cup plain yogurt1 tsp Dijon mustard¾ tsp salt¾ tsp pepper½ cup minced red onion¼ cup fresh dill, minced
Cut potatoes into bite-
