Heat the oven to 350. Scrub 4 beets, then cut in half and then into thin half rounds. Toss with olive oil, salt and black pepper and place in a single layer on a baking sheet or in a large cast iron skillet. Roast until the beets are browned on one side, then flip them … Continue reading Roasted Beet and Frisee Salad
Garlic Walnut Dressing
From EatDrinkBetter.com 1/4 cup of extra virgin olive oil 6 cloves of garlic, peeled 1/2 cup of walnuts 2 tablespoons to 1/4 cup of freshly squeezed orange juice 1 tablespoon of Dijon mustard 1/4 cup of walnut oil (or extra virgin olive oil) Sea salt and freshly-ground black pepper, to taste 1. Put oil in … Continue reading Garlic Walnut Dressing
Greek Stewed Zucchini
From Asparagus to Zucchini, 3rd ed. 1 lb. Zucchini, sliced into 1” thick rounds 1 c. tomato sauce 1 tsp. Chopped fresh oregano 2 diced plum tomatoes 3 TB feta cheese salt and pepper Directions: 1. Simmer zucchini in tomato sauce along with oregano and diced tomatoes until softened, about 8 minutes. 2. Sprinkle with … Continue reading Greek Stewed Zucchini
Shredded Beet Salad
From Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 2 c. beets ½ c. fresh parsley, chopped 3 TB olive oil 2 TB lemon juice 2 TB onion or scallions, chopped 1 TB sugar ½ tsp salt pepper to taste 1 c. carrots, shredded 2 hard-cooked eggs, sliced green olives (optional) Directions: 1. … Continue reading Shredded Beet Salad
Curried Celery Soup
from Vegetarian, by Linda Fraser 2 TB olive oil 1 onion, chopped 1 leek, washed and sliced 1 ½ lb. Celery, chopped 1 TB medium or hot curry powder 8 oz. Potatoes, washed and diced 3 ¼ c. vegetable or chicken stock 2 TB chopped fresh mixed herbs salt to taste celery seeds and leaves, … Continue reading Curried Celery Soup
Vietnamese Style Lettuce Rolls
from 1,000 Vegan Recipes 2 green onions or one sweet onion 2 TB soy sauce 2 TB rice vinegar 1 tsp sugar 3 TB water 3 oz. Rice vermicelli 4-6 large lettuce leaves 1 medium carrot, shredded ½ cucumber, peeled, seeded, and sliced ½ sweet pepper, cut into strips 1 c. fresh cilantro or basil … Continue reading Vietnamese Style Lettuce Rolls
Chinese Cabbage Thoran
from New Vegetarian Cooking 1 onion, sliced 1 TB canola oil 1 tsp mustard seeds ½ tsp turmeric ½ cinnamon stick, broken 12 curry leaves or ½ tsp curry powder 1 c. shredded napa or regular cabbage 3 TB unsweetened shredded coconut salt and pepper to taste Directions: 1. Cook the onion in the oil … Continue reading Chinese Cabbage Thoran
Bok Choy Skillet Supper
Ingredients 2 tsp. olive oil, divided, plus more for drizzling 8 oz. button mushrooms, sliced (2 cups) 8 cherry or grape tomatoes, halved 2 garlic scapes or shallots, finely chopped (¼ cup) 1 cup bulgur 1 cup mushroom or other broth 1 sprig fresh sage or thyme plus 1 tsp. fresh thyme/sage leaves, divided 1 … Continue reading Bok Choy Skillet Supper
Tomato Pie
from CSA member Julie Healy Ingredients: 2 pie crusts - baked 10-15 minutes so that bottoms are no longer soft. 3 cups shredded mozzarella 10 Roma tomatoes, cubed and put on paper towels to absorb the moisture 8 cloves of pressed garlic 1 cup mayonaise (I use lowfat) 1/2 Cup of Parmesan Cheese (or a … Continue reading Tomato Pie
Chinese Cabbage Salad
From Asparagus to Zucchini, 3rd ed. Ingredients: 5 cups chopped Chinese cabbage 3/4 cups sliced or shredded radish (Daikons work best) 1 1/2 cups crunchy chow mein noodles 1 cup crushed peanuts 1/4 cup sesame seeds 2 TB rice vinegar 4 TB sesame oil 3 TB soy sauce 1 TB honey 1 tsp dry mustard Directions: … Continue reading Chinese Cabbage Salad
Fox & Fawn Farm 