Ingredients GINGER SESAME SAUCE 4 tablespoons each: rice vinegar and soy sauce 2 tablespoon each: cornstarch, dark sesame oil, and minced ginger 2 teaspoon each: brown sugar and sriracha 6 cloves garlic (finely minced) Juice from 1 lime THE CRISPY TOFU 4 tablespoons coconut oil 32 ounce package of medium tofu (cut into squares) 2 tablespoon soy sauce THE CARROT NOODLE STIR FRY 10 carrots 2 tablespoon coconut oil 1 medium or 1/2 large … Continue reading Carrot Noodle Stir Fry
Summer Tacos
from NYTimes Cooking ½ pound green beans, topped and tailed 4 ears corn 2 tablespoons extra-virgin olive oil 1small red or white onion, finely chopped Salt to taste 1 serrano chile, minced ¼ cup chopped cilantro 1 recipe fresh tomatillo salsa 8 warm corn tortillas ¼ to ½ cup crumbled feta, queso fresco or goat cheese … Continue reading Summer Tacos
Quick Fresh Tomatillo Salsa
from NYTimes Cooking 1 pound tomatillos, husked and rinsed 2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped ¼ cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed ¼ to ½ cup coarsely chopped cilantro (to taste) Salt to taste (about ½ teaspoon) ¼ to ½ … Continue reading Quick Fresh Tomatillo Salsa
Roasted Carrots and Broccoli
From wellplated.comIngredients:6 medium carrots, peeled1 large head broccoli, cut into florets1 1/2 teaspoons Italian seasoning1/2 teaspoon kosher salt1/2 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon black pepper2 tablespoons olive oil3 tablespoons finely grated Parmesan cheeseInstructionsPreheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray.If the carrots are thick, … Continue reading Roasted Carrots and Broccoli
Roasted Beet and Kale Salad
Ingredients: 4 cups roughly chopped kale 2 medium beets ½ cup dried cranberries ½ cup roughly chopped walnuts 2 ounces goat cheese ¼ cup balsamic vinaigrette Directions: Preheat the oven to 400°F. Trim the tops off the beets, leaving about 1 to 2 inches of stem, and then gently wash the beets. Place the beets in a small Dutch oven or a casserole dish with a … Continue reading Roasted Beet and Kale Salad
Sauteed Hakurei Turnips & Komatsuna
Ingredients: 1 bunch Japanese turnips – washed, stems removed, and cut into 1/2 inch thick slices 1 bunch komatsuna – washed and stems cut off 1/2 onion or 2-4 scallions, diced Olive oil Salt Pepper Directions: In a large sauté pan, over medium heat, heat a few drizzles of olive oil. Once hot, cook onion … Continue reading Sauteed Hakurei Turnips & Komatsuna
Garlic Roasted Radishes
from therealfooddieticians.com Ingredients: 1 lb. fresh radishes, stems removed, ends trimmed, and halved 1 tablespoon butter, or your favorite oil 1/2 teaspoon sea salt 1/8 teaspoon black pepper 1/4 teaspoon dried parsley, dried chives, or dried dill or mix 2 garlic cloves or scapes, finely minced Instructions: Preheat oven to 425℉. In a bowl, combine the radishes, butter or oil, dried … Continue reading Garlic Roasted Radishes
Savoy Cabbage and Turnips
from Williams-Sonoma.com 2 Tbs. unsalted butter 1 turnip, peeled and cut into 1/4-inch cubes 1 carrot, peeled and cut into 1/4-inch cubes 1 head savoy cabbage, about 2 lb., quartered, cored and sliced crosswise into strips 1/4 inch wide 3/4 cup low-sodium chicken stock Coarse salt and freshly ground pepper, to taste 1 Tbs. chopped … Continue reading Savoy Cabbage and Turnips
Acorn Squash Soup
from LiveEatLearn.com 2 acorn squashes 2 medium sweet potatoes 2 Tbsp olive oil ¼ tsp each salt and pepper 1 Tbsp olive oil 1 diced yellow or white onion, diced 1 cup diced carrot (about 2 carrots) 1 cup diced celery (about 2 to 3 ribs) 3 cloves garlic minced 3 cups vegetable broth 3 cups roughly chopped cauliflower (about ½ a head) topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs Prep: Preheat oven to 400°F (204°C). … Continue reading Acorn Squash Soup
Eggplant Parmesan
from ASimplePalate.com Ingredients EGGPLANT 2 large eggplants1/2 cup all-purpose flour (see notes)3 eggs1/4 cup olive oil (for fried eggplant method) HOMEMADE BREADCRUMBS 6 bread slices (about 1 1/2 cups – see notes)1/2 cup parmesan cheese shredded2 teaspoons Italian herb blend1 teaspoon garlic powder1/2 teaspoon (each) salt & black pepper TOPPINGS 1 1/2 cups marinara1 lb mozzarella cheese1/3 cup parmesan cheese shredded1-2 Tablespoons fresh basil chopped1 teaspoon fresh oregano chopped Instructions Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.Sweat eggplant: arrange slices on … Continue reading Eggplant Parmesan
Fox & Fawn Farm 