Source Simply Organic, by Jesse Ziff Cool 1 lb. parsnips, peeled and cut into 3” sticks 2 medium leeks, cleaned and sliced into ½” rounds 2 TB olive oil 2 garlic cloves, minced 1 tsp fresh chopped oregano ¼ tsp salt ¼ tsp black pepper Preheat oven to 375°. Put the parsnips and leeks into … Continue reading Roasted Parsnips
Savory Tempeh and Vegetables
Source: Simply in Season 2 TB butter 2 TB olive oil 3 leaves kale, de-stemmed and chopped 3 cloves garlic, minced 1 TB ginger root, peeled and minced Fresh rosemary or sage, to taste In a Dutch oven, melt the butter with the oil on medium heat. Add the other ingredients and saute for 2 … Continue reading Savory Tempeh and Vegetables
How to Freeze Winter Squash
To begin, preheat the oven to 375° - 400°. Wash the squash, slice down the middle, and scoop out any seeds and pulp with a spoon. Place both halves of the squash face down into a casserole dish, and add ¼”- ½” of water. Bake for 45-60 minutes, depending on size of squash. Remove the … Continue reading How to Freeze Winter Squash
Hearty Green Gumbo
Adapted from Vegetarian Recipes, Better Homes and Gardens 1 bunch kale or 10 oz spinach, chopped 1 head cabbage or 1 bunch watercress, chopped 1 bunch parsley, chopped ¼ c. water ½ c. all-purpose flour ½ c. cooking oil 2 large onions, chopped (or one of this week’s!) 1 medium green pepper, chopped 2 stalks … Continue reading Hearty Green Gumbo
Beet and Celeriac Casserole
From Vegetarian, by Linda Fraser 12 oz raw beets (about 3-4 average beets) 12 oz raw celeriac 4 sprigs of fresh thyme, chopped (or dry thyme) 6 juniper berries, chopped (optional) ½ c. fresh orange juice ½ c. vegetable stock salt and pepper Preheat the oven to 375°. Peel and slice the beets very finely. … Continue reading Beet and Celeriac Casserole
Harvest Lentil and Vegetable Casserole
From Vegetarian, by Linda Fraser 1 TB sunflower or olive oil 2 leeks, sliced (or 1 yellow onion) 1 garlic clove, crushed 4 celery ribs, chopped 2 carrots, sliced 2 parsnips, diced 1 sweet potato, diced 8 oz rutabaga, diced 6 oz whole brown or green lentils 1 lb. tomatoes, peeled, seeded and chopped (or … Continue reading Harvest Lentil and Vegetable Casserole
Rutabaga Puff
4 c. cooked, mashed rutabaga (about 3 lb. raw) 4 TB melted butter 1 tsp fresh dill, or ½ tsp dried 1 tsp salt, pepper, and paprika 4 eggs, separated Preheat oven to 375°. Combine mashed rutabaga, butter, dill, salt, pepper, and paprika. Blend in egg yolks. Beat egg whites until stiff peaks form; fold … Continue reading Rutabaga Puff
Garlic Mashed Potatoes
Adapted from Vegetarian, by Linda Fraser 2 garlic bulbs, separated into cloves, unpeeled 8 TB (one stick) unsalted butter) 3 lb. baking potatoes 2 heads celeriac, peeled and chopped ½ - ¾ c. milk salt and white pepper Bring a small saucepan of water to boil over high heat. Add the garlic cloves and boil … Continue reading Garlic Mashed Potatoes
Blue Moon Salad
Source: From Asparagus to Zucchini 3rd ed. 2 c. finely diced celery ½ c. dried cherries ½ c. crumbled bleu cheese 1 ½ TB lemon juice 1-2 TB olive oil salt and pepper 4 c. shredded cabbage, arugula, spinach or sorrel leaves Combine celery, dried cherries, and bleu cheese in a bowl. Add lemon juice, … Continue reading Blue Moon Salad
Japanese Style Squash
Source: From Asparagus to Zucchini 3rd ed. 1 squash (preferably kabocha or buttercup), cut into 2” cubes ½ c. soy sauce ¼ c. brown sugar or honey Bring several inches of water to boil in a saucepan. Cube and add squash, leaving the skin on. Add more water to cover if needed. Bring to boil … Continue reading Japanese Style Squash
