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
Turnip and Daikon Greens with Tahini
from CookForGood.com Ingredients: 2 cloves garlic 1/4 teaspoon olive oil 1 yellow or sweet onion 1 bunch turnips with greens, about four medium turnips 1 small daikon radish with greens 1 beet (greens optional) 1/2 teaspoon chipotle 1 tablespoon apple cider vinegar 1 tablespoon tahini 1/2 teaspoon salt Directions Mince garlic and set aside so the … Continue reading Turnip and Daikon Greens with Tahini
Curried Carrot Soup
From Simply in Season Ingredients: 1 onion, chopped 1 clove garlic, minced 2 stalks celery, chopped 2 lb. Carrots sweet potatoes, winter squash, or some combination 6 c. vegetable broth 2 tsp curry powder 1 tsp. Lemon juice or 1 c. apple cider salt and pepper to taste Directions 1. In a large soup pot … Continue reading Curried Carrot Soup
Cauliflower Broccoli Salad with Apples and Raisins
From Asparagus to Zucchini, 3rd ed. Ingredients: 1 c. mayonnaise ¼ c sugar 2 TB vinegar 3 c. chopped cauliflower 3 c. chopped broccoli ½ c. raisins ¼ c. finely chopped red onion 1 apple, diced bacon bits, if desired salt and pepper to taste Directions: 1. Mix first three ingredients well. 2. Stir in … Continue reading Cauliflower Broccoli Salad with Apples and Raisins
Tatsoi with Avocado and Egg
From theSweetBeet.com Ingredients a handful of tat soi, kale, chard, bok choy, or collards one fried egg avocado, sliced bread (preferably rye or another dark bread) salt and pepper to taste hot sauce (if desired) Directions 1. Saute the greens in olive oil or butter until just wilted. 2. Fry the egg 3. Assemble your … Continue reading Tatsoi with Avocado and Egg
Tomato and Fresh Basil Soup
from Vegetarian, by Linda FraserIngredients1 TB olive oil2 TB butter1 medium onion, finely chopped2 lb. ripe tomatoes, roughly chopped1 garlic clove, roughly choppedabout 3 c. vegetable stock1/2 c. dry white wine2 TB sun-dried tomato paste2 TB shredded fresh basil2/3 c. heavy creamsalt and pepperwhole basil leaves, to garnishDirectionsHeat the oil and butter in a large … Continue reading Tomato and Fresh Basil Soup
Whole Beet Skillet
from Simply in Season Ingredients: 4-6 medium beets with fresh greens 1-2 TB lemon juice 1-2 tsp ginger root, peeled and minced 1-2 tsp honey Directions Cut greens off beets, leaving about 1 inch of greens on beets. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and … Continue reading Whole Beet Skillet
