Ingredients 4 small-medium beets peeled and cut into 1/4-inch pieces 2 medium kohlrabi peeled cut into 1/4-inch pieces 0.5 inch fresh ginger root peeled 4 cups water 1 teaspoon cinnamon 1 teaspoon turmeric powder 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper Pinch of ground cardamom salt to taste Dash of lime juice to taste 2 tablespoons extra virgin olive oil Instructions Put beets, kohlrabi, ginger, and water in a large pot. Bring to a boil over … Continue reading Beet Kohlrabi Soup
Carrot Cake Muffins
from pinchOfYum.com INGREDIENTS for the cupcakes 1 cup flour 3/4 cup sugar 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups grated carrots (heaping) 2/3 cup oil 2 eggs, beaten for the frosting 4 ounces cream cheese 4 tablespoons butter 2+ cups powdered sugar 1 teaspoon vanilla … Continue reading Carrot Cake Muffins
Lettuce and Escarole Salad
from MyRecipes.com 4 tablespoons plain low-fat yogurt 2 tablespoons light sour cream 1 teaspoon tarragon or white wine vinegar 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh dill 2 chopped scallions, green part only 5 cups torn butter lettuce (1 head) 3 cups torn escarole (1 head) 1 cup frozen peas, thawed 2 ounces … Continue reading Lettuce and Escarole Salad
Escarole and Beans
from AllRecipes.com Ingredients: 3 TB olive oil 2 heads escarole salt and pepper to taste 1/4 tsp red pepper flakes 1 clove garlic 2 (16 oz) cans of cannellini beans, undrained parsley to garnish Directions: Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. … Continue reading Escarole and Beans
Grains and Greens Casserole
2 TB olive oil ½ onion Bok choy or komatsuna or vivid choi chopped into small pieces 1 bunch kale; stems removed and coarsely chopped 10 oz baby spinach 4 cloves garlic; minced 3 cups cooked brown rice (or quinoa/barley/lentils or a combination) Salt and pepper to taste 3 eggs; beaten 2 cups shredded Swiss … Continue reading Grains and Greens Casserole
Common Stir Fry Recipe
fresh spinach, divided bok choy, vivid choy, or komatsuna chopped 1/2 tablespoon oil 1/4 cup finely chopped scallions 1 teaspoon sesame seeds, toasted 2 teaspoons low-sodium soy sauce 1/2 teaspoon sesame chili oil 1/4 teaspoon sea salt 2 garlic cloves, minced Directions In a medium sized skillet, saute the garlic slices and the sesame seeds … Continue reading Common Stir Fry Recipe
Potato and Vivid Choy Soup
4 tablespoons olive oil 2 pounds potatoes, cut into 1-inch pieces 8 cups water ½ teaspoon dried crushed red pepper 4 green garlic scapes or scallions, chopped 1 bunch vivid choy, with root ends cut off and bottom parts of the thicker stems removed; the remaining stems and leaves coarsely chopped 1 bunch of arugula, … Continue reading Potato and Vivid Choy Soup
Kale and Beet Salad
Ingredients: 2 Bunches of Kale (stems removed sliced thin) 1 Large Golden Beet (peeled and sliced paper thin) 1 Large Red Beet (peeled and sliced paper thin) 1/2 cup Almonds (toasted) 1/2 cup Crumbled Feta 2 tablespoons Fresh Dill (chopped) 1 Clove Garlic (minced) 1 Red Onion (peeled and sliced paper thin) 3 oz Red … Continue reading Kale and Beet Salad
Roasted Beet and Garlic Pasta
A rich and healthy pasta that is packed with nutrients. It is delicious served with a big scoop of Ricotta. Ingredients 1 pound whole grain spaghetti 1 1/2 pounds beets, trimmed and scrubbed 4 whole garlic cloves, peeled 1/4 cup olive oil, divided 1/2 cup toasted walnuts 2 tablespoons sun dried tomatoes, chopped freshly ground … Continue reading Roasted Beet and Garlic Pasta
Black Bean Vegetable Chili
from The New Basics Cookbook Ingredients: Olive oil, for cooking 1 small eggplant 2 small zucchini 1 medium onion 1 large red pepper 3 cloves garlic, crushed 4 small tomatoes 1/2 cup chopped fresh parsley 1/4 cup chopped fresh basil 1/2 cup vegetable stock 2 tsp cumin 4 tsp chili powder Dash of cayenne Salt … Continue reading Black Bean Vegetable Chili
Fox & Fawn Farm 