From AllRecipes.com Ingredients 5 medium beets, peeled and quartered 5 apples, cored and chopped 2 heads fennel, trimmed and thickly sliced ½ c. honey Dijon salad dressing ¼ c. apple cider vinegar 2 TB olive oil salt and pepper to taste Directions 1. Preheat the oven to 400 degrees. 2. Place the beets, apples, and … Continue reading Roasted Beets, Apple and Fennel
Tomato, Fennel, and Italian Sausage Sauce for Pasta or Polenta
From Asparagus to Zucchini, 3rd ed. 2 tablespoons olive oil, divided 1 - 1 1/2 lbs Italian Sausage links (hot or mild) 1 cup finely chopped onion 2 tablespoons minced garlic 1 cup finely chopped fennel stalk 1 teaspoon fennel seed 2 cans (each 28 oz) whole peeled tomatoes, pureed, or 7-8 cups peeled, chopped, … Continue reading Tomato, Fennel, and Italian Sausage Sauce for Pasta or Polenta
Moroccan Chickpea Casserole
From New Vegetarian Cooking, by Rose Elliot 2 onions, minced 2 TB olive oil 2 tsp cumin 2 tsp coriander seeds, lightly crushed 4 garlic cloves, chopped 2 eggplant, cut into chunks 1 pepper, hot or sweet saffron, if desired 1 tsp salt 4 c. canned chickpeas ½ c. basmati rice ½ c. large green … Continue reading Moroccan Chickpea Casserole
Fusilli with Peppers and Onions
From Vegetarian, by Linda Fraser 1 lb. Sweet peppers 6 TB olive oil 1 large red onion, thinly sliced 2 cloves garlic, crushed 14 oz. (4 c.) fusilli or other short pasta 3 TB finely chopped fresh parsley salt and pepper to taste grated Parmesan cheese, to serve 1. Place the peppers under a hot … Continue reading Fusilli with Peppers and Onions
Roasted Beet and Frisee Salad
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
