Ingredients: Enough fruit (peeled apples, raspberries, blueberries, etc.) to cover an 8 1/2” x 11” pan. If using larger fruit, slice into thin slices and arrange over the bottom of the pan. 2/3 c. flour ½ c. oil 1 c. honey 3 ½ c. rolled oats 1 ½ t. cinnamon Directions: Preheat oven to 350 … Continue reading Apple Crisp
Bok Choy, Beet and Feta Salad
From AllRecipes.com Ingredients: 4 small beets, trimmed, leaving 1 inch of stems attached 4 cloves garlic, chopped and divided 1 tsp olive oil 1 head Bok choy, chopped into ribbons 2 TB peanut oil 1 ½ tsp butter 1/3 c. crumbled Feta cheese Directions: Preheat oven to 425 degrees. Place the beets, ¼ of the … Continue reading Bok Choy, Beet and Feta Salad
Buckwheat Noodle Dish
From Fields of Greens, by Annie Somerville Ingredients: ¼ lb. Fresh shiitake mushrooms head of tat soi or bok choy salt to taste 6 oz. dried buckwheat (soba) noodles 2 TB oil 3 garlic cloves, finely chopped 1 TB grated fresh ginger 1 to 2 jalapeno chilies, finely sliced 1 scallion, thinly sliced on a … Continue reading Buckwheat Noodle Dish
Cream of Tomato Soup
Cream of Tomato Soup From The Zen Monastery Cookbook Ingredients: 2 onions, chopped 1 large potato, peeled and thinly sliced 1 stalk celery, minced 2 cloves garlic, minced 2 cups water 2 lb tomatoes or 1 28 oz. Can 1 tsp brown sugar 1 ½ tsp salt 1 tsp dill 1 tsp thyme ¼ c. … Continue reading Cream of Tomato Soup
Basic Tomato Sauce
From Simply in Season Ingredients: 1 onion, chopped 2 cloves garlic, minced 2 carrots, shredded ½ sweet pepper, chopped 2 bay leaves ¼ c. fresh parsley, chopped 2 TB fresh basil, chopped 1 tsp dried oregano 1 tsp dried thyme 6 c. plum tomatoes, peeled and chopped 6 oz. Tomato paste 1 TB honey, if … Continue reading Basic Tomato Sauce
Vegetable Stuffed Eggplant
From TasteofHome.com Ingredients: 1 small eggplant 1 ear of sweet corn 1 onion, chopped 1 garlic clove, minced 4 ½ tsp canola oil 2 TB minced fresh parsley ½ tsp salt ¼ tsp oregano ¼ tsp pepper ½ c. water 1/3 c. shredded cheddar cheese Directions: Preheat oven to 350 degrees. Cut eggplant in half … Continue reading Vegetable Stuffed Eggplant
Mjeddrah
From The Zen Monastery Cookbook Ingredients: 2 large onions, coarsely chopped 3/4 c. brown rice, uncooked 1 ½ c. lentils, uncooked and rinsed 4 c. water 1 ½ tsp salt Directions: Cook the onions in a little bit of water in a large pot until the onions are soft. Add rice and continue cooking over … Continue reading Mjeddrah
Summer Borscht
From FoodNetwork.com Ingredients: 5 medium fresh beets salt to taste 2 c. stock 16 oz. Sour cream ½ c. plain yogurt ¼ c. sugar 2 TB lemon juice 2 tsp vinegar 1 ½ tsp pepper 2 c. medium-diced cucumber, seeds removed ½ c. chopped scallions or sweet onion 2 TB chopped fresh dill Directions: Place … Continue reading Summer Borscht
Ethiopian Cabbage Dish
From AllRecipes.com Ingredients: ½ c. olive oil 4 carrots, thinly sliced 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp. Sea salt pinch black pepper 1 tsp. Ground cumin 1 tsp. turmeric ½ head cabbage, shredded 5 potatoes, peeled and cut into 1” cubes Directions: Heat olive oil in a skillet over medium heat. … Continue reading Ethiopian Cabbage Dish
Roasted Broccoli
From Asparagus to Zucchini, 3rd ed. Ingredients: 1 head broccoli, chopped 1 ½ TB olive oil ½ tsp. Garlic salt 1 tsp balsamic vinegar ¼ tsp ground black pepper Directions: Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 … Continue reading Roasted Broccoli
