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
Roasted Garlic
from SimplyRecipes.com 1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.) 2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual … Continue reading Roasted Garlic
Middle Eastern Tomato Salad
from AllRecipes.com Ingredients: 1 c. seeded, finely diced cucumber 1 tsp salt 1 c. finely diced tomato 1 c. finely diced sweet onion 3/4 c. finely chopped mint, or to taste 2 TB olive oil 1 TB fresh lemon juice salt and pepper, to taste Directions: Place diced cucumber into a colander and sprinkle with … Continue reading Middle Eastern Tomato Salad
Spicy Squash Refrigerator Pickles
from Smitten with Squash Ingredients: 9 sprigs fresh cilantro 3 large cloves garlic, halved 3 tsp. mixed peppercorns 1-1/2 tsp. coriander seeds 3 tsp. crushed red pepper flakes 1-1/2 lbs. yellow squash and zucchini, sliced into thin rounds. 1/3 c. thinly sliced sweet onion 1-1/4 c. apple cider vinegar 1-1/4 c. water 2 tsp. kosher … Continue reading Spicy Squash Refrigerator Pickles
Grilled Kale and Escarole Caesar Salad
from RealSimple.com 1 garlic clove ¾ teaspoon salt, divided 1 large egg yolk ½ teaspoon Dijon mustard 1½ tablespoons fresh lemon juice, divided 2 tablespoons extra-virgin olive oil, divided ¼ cup vegetable oil ½ teaspoon black pepper ¼ cup grated Parmesan cheese, divided 1 large bunch kale (about 12 oz.), tough stems removed 1 small head escarole (about 12 oz.), leaves torn Directions: Preheat the grill … Continue reading Grilled Kale and Escarole Caesar Salad
Fennel/Orange/Cabbage Slaw
Ingredients: 6 cups shredded cabbage (Napa or other) 2 medium oranges, peeled and segmented 1 large fennel bulb, thinly sliced 1/4 cup chopped Italian parsley 1/2 cup mayonnaise 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1 teaspoon spicy brown mustard 2 teaspoons brown sugar Fresh cracked black pepper, to taste 1/2 cup sliced … Continue reading Fennel/Orange/Cabbage Slaw
Kohlrabi Cabbage Slaw
from DishingUpTheDirt.com 1 medium sized kohlrabi, stems and greens removed 1/2 a head of green cabbage 1 large bunch of parsley, roughly chopped 1 cup raisins 1 small ripe avocado, diced 1/4 teaspoon crushed red pepper flakes salt and pepper to taste For the Tahini-Lemon Dressing: 1/4 cup tahini 2-3 Tablespoons fresh lemon juice 1 … Continue reading Kohlrabi Cabbage Slaw
Komatsuna Soup
Ingredients: Komatsuna (1 bunch) Small onion or bunch of scallions Potato (1) 1 cup milk 1 cup water Butter (1 tbsp) Chicken bouillon (1 cube) Bay leaf Salt and black pepper (to taste) How to make it: (1) Cut the komatsuna into 1 inch long pieces; slice the potato and onion thinly. (2) Melt the … Continue reading Komatsuna Soup
