A World Community CookbookFrom Simply in Season 1 onion, thinly sliced 1 large bunch kale, collards, or chard ¼ tsp salt 1 TB tomato paste Directions 1. In a large frying pan or wok, saute the onion in olive oil over medium heat until brown and crisp, not just soft. Remove to a serving dish. … Continue reading Savory Kale
Red Lentil and Squash Soup
From The Zen Monastery Cookbook 4 c. cooked and pureed winter squash 1 c. red lentils 6 c. water Fresh ginger, as desired, chopped fine (or 2 tsp dried ginger) 1 tsp. turmeric 1 tsp. cumin 1 tsp. salt Directions 1. Bake the squash, scoop the good stuff out of the shell, and puree (a … Continue reading Red Lentil and Squash Soup
Cranberry Acorn Squash
From Asparagus to Zucchini, 3rd ed. ½ c. raw fresh cranberries 1 small apple, cored, chopped into small pieces ¼ c. currants ½ c. orange juice or apple cider 1 ½ TB honey or maple syrup 1 TB melted butter 2 acorn squash, cut in half, seeds removed 1. Preheat oven to 350. Combine cranberries, … Continue reading Cranberry Acorn Squash
Spaghetti Squash Italiano
Vegetarian Recipes (Cooking for Today)From Vegetarian Recipes, Better Homes and Gardens 2 small spaghetti squash 4 ox mozzarella cheese, cut into small cubes 3 medium tomatoes, seeded and chopped (1 ½ c.) 4 green onions, sliced (or 1 sweet onion, chopped) ½ c. pine nuts or coarsely chopped walnuts, toasted ¼ c. snipped fresh basil … Continue reading Spaghetti Squash Italiano
Autumn Vegetable Gratin
Simply OrganicFrom Simply Organic, by Jesse Ziff Cool ¼ c. unbleached, all-purpose flour ¼ c. brown sugar 1 c. shredded Cheddar cheese (4 oz) 1 tsp salt ½ tsp black pepper 1 ½ pounds winter squash, such as butternut, buttercup, or acorn, peeled and thinly sliced (the average squash this week is 3 ½ pounds, … Continue reading Autumn Vegetable Gratin
Spicy Chili French Fries
From AllRecipes.com 4 large russet potatoes, peeled and cut into 1/4 inch thick fries 1/4 cup vegetable oil 1/4 cup tomato-vegetable juice cocktail 1 tablespoon chili powder 1 teaspoon ground cumin 2 teaspoons dried onion granules 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon white sugar 1 tablespoon salt Directions 1. Preheat an … Continue reading Spicy Chili French Fries
Fried Green Tomatillos
From AllRecipes.com 2 egg white, lightly beaten 1/3 cup cornmeal 1/2 teaspoon herbes de Provence (or thyme, basil, savory mixed) 1/2 teaspoon garlic salt ground black pepper to taste 8 tomatillos, husked and sliced 1/4 inch thick 2 tablespoons vegetable oil Directions 1. Place egg whites in a shallow bowl. 2. In a separate shallow … Continue reading Fried Green Tomatillos
Barley & Beet Risotto
From The Star Tribune, 5 August 2010 1 c. barley 3 c. vegetable or chicken stock 1 tbsp. butter or olive oil 1 onion, chopped 2 garlic cloves, minced 1 tsp. dried basil 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1/2 c. dry white wine 2 c. diced peeled beets (about 3 medium) … Continue reading Barley & Beet Risotto
Chocolate Zucchini Cake
From SimplyRecipes.com 2 1/2 cups regular all-purpose flour, unsifted 1/2 cup cocoa 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 3/4 cup soft butter 2 cups sugar 3 eggs 2 teaspoons vanilla 2 teaspoons grated orange peel 2 cups coarsely shredded zucchini 1/2 cup milk 1 cup … Continue reading Chocolate Zucchini Cake
Cheese and Basil Polenta with Tomato-Basil Sauce
From Better Homes and Gardens: Vegetarian Recipes 2 c. shredded fontina or mozzarella cheese (8 oz) ½ c. grated Parmesan or Romano cheese 2 TB snipped fresh basil 3 c. water 1 c. yellow cornmeal 1 c. cold water 1 tsp salt 1 TB margarine or butter, melted 1. In a medium mixing bowl stir … Continue reading Cheese and Basil Polenta with Tomato-Basil Sauce
Fox & Fawn Farm 