from mealsmatter.org Ingredients: 6 c. veggie or chicken broth 1 large russet potato, peeled, cut into 1" pieces 1 large yam or sweet potato, peeled, cut into 1" pieces 1 large onion, chopped 2 large carrots, peeled and cubed 2 c. broccoli, chopped 1 large celery stalk with leaves, chopped 1 TB fresh ginger, peeled … Continue reading “Flu Fighting” Vegetable Soup with Ginger
Edamame Fried Rice
From Asparagus to Zucchini, 3rded. Ingredients 1 TB sesame oil, divided 1 TB each minced ginger and garlic 2 c. shelled edamame 2 TB bottled plum sauce 3 TB soy sauce 1 c. raw white or brown rice, cooked and cooled 3 TB tamari-roasted whole almonds 3 chopped green onions or small yellow onion Directions … Continue reading Edamame Fried Rice
Collard Rolls in Spiced Tomato Sauce
From http://www.carolinagrown.com Ingredients: 8-12 collard leaves (could use cabbage instead of collards) 1 tablespoon olive oil 1 cup diced onion 4 cloves garlic minced salt and pepper to taste 1/2 tsp. turmeric 1/2 tsp. hot curry powder about 1/4 tsp. saffron 14-16 oz fresh tomatoes, chopped in large chunks (about 10 tomatoes) 3/4 cup … Continue reading Collard Rolls in Spiced Tomato Sauce
Honey Lemon Refrigerator Pickles
From Asparagus to Zucchini, 3rded. Ingredients: 6 c. thinly sliced cucumbers 2 c. thinly sliced onions ¾ c. honey 1 c. lemon juice ½ tsp each kelp powder, mustard seed, celery seed, ground turmeric, and ground cloves Directions: Place cucumbers and onions in a large glass bowl. Combine remaining ingredients in a saucepan and bring … Continue reading Honey Lemon Refrigerator Pickles
Fresh Green Bean Casserole
from Delish.com Ingredients: 1 pound green beans, trimmed 1/2 TB olive oil 3 cloves garlic, finely chopped 1 cup fresh bread crumbs, made from 5 slices country bread 1 tablespoon butter, melted salt and ground black pepper to taste Directions: Heat oven to 400 degrees F. Fill a large bowl halfway with ice water, and set aside. Bring a large … Continue reading Fresh Green Bean Casserole
Nutty Endive Pizza with Two Cheeses
From Vegetarian Recipes, by Better Homes & Gardens Ingredients: 1 small red onion, chopped 2 cloves garlic, minced 1 TB olive oil 4 c. torn curly endive or spinach ¼ tsp. Crushed red pepper 16 oz. Prebaked Italian bread shell 1 c. shredded Swiss cheese (4 oz.) ¼ c. pine nuts or coarsely chopped walnuts, … Continue reading Nutty Endive Pizza with Two Cheeses
Double Corn Tortilla Casserole
From Vegetarian Recipes, by Better Homes & Gardens Ingredients: 8 corn tortillas 1 1/2 c. shredded Monterey Jack cheese (6 oz.) 1 c. corn, schucked 1/2 c. sweet onion or scallions 2 eggs 1 c. buttermilk fresh or 4 oz. can green chili peppers or Directions: Preheat oven to 325 deg. Grease a 2-quart square … Continue reading Double Corn Tortilla Casserole
Salmon with Fennel
From FoodNetwork.com via CSA member Heather Copps Ingredients 1 (10 pound) fresh salmon 5 cups sliced yellow onions, 1/4-inch thick (3 pounds) 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds) 1/2 cup good olive oil 3 tablespoons fresh thyme leaves, coarsely chopped 2 tablespoons coarsely chopped fennel fronds 1 orange, zested 2 tablespoons freshly … Continue reading Salmon with Fennel
Cabbage Thoran
From New Vegetarian Cooking, by Rose Elliot Ingredients: 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 cabbage 3 TB unsweetened shredded coconut salt and pepper to taste Directions: Cook the onion in the oil … Continue reading Cabbage Thoran
Fusilli with Uncooked Tomato and Basil Sauce
From New Vegetarian Cooking, by Rose Elliot Ingredients: 9 oz. Fusilli pasta 2 c. chopped tomatoes 2 garlic cloves, crushed or minced 2 good sprigs of fresh basil, leaves torn 1 TB olive oil salt and pepper to taste 1 ripe avocado, peeled, pitted, and cut into chunks Bring a large saucepan of water to … Continue reading Fusilli with Uncooked Tomato and Basil Sauce
