Ingredients sauce: 3 tablespoons tamari 4 tablespoons rice vinegar 2 teaspoon fresh lime juice, plus extra lime slices for serving 1 teaspoon honey, or maple syrup 1 teaspoon minced fresh ginger 2 small garlic cloves, minced 1 teaspoon toasted sesame oil for the stir fry: 8 ounces soba noodles or brown rice pasta 2 tablespoon sunflower oil, or any high-heat oil 8 ounces shiitake mushrooms, stemmed and sliced 1 small head broccoli, florets chopped, stems peeled into strips 1 onion, chopped Bok … Continue reading Bok Choy Stir Fry Recipe
Roasted Carrots and Broccolini
INGREDIENTS 1 lbs carrots 1 lbs broccolini 2 Tbsp butter 3 cloves garlic, minced sea salt salt pepper INSTRUCTIONS Preheat oven to 400 F. Wash carrots and broccolini well and dry with a kitchen towel. Cut thick carrots lengthwise and leave thin ones as is. Pieces should not be thicker than your thumb. In a small saucepan, melt butter and once melted, add … Continue reading Roasted Carrots and Broccolini
Pan Roasted Winter Veggies
from Better Homes and Gardens 3 tablespoon vegetable oil 4 cup finely shredded red or green cabbage 3 cup thinly sliced carrots 3 cup finely chopped peeled celeriac 1 large onion, finely chopped (1 1/2 cups) 5 cloves garlic, minced ½ kosher salt ½ teaspoon crushed red pepper 2 tablespoon apple cider vinegar Chopped fresh chives Directions Heat a 12-inch cast iron skillet over high heat for 2 minutes. Add … Continue reading Pan Roasted Winter Veggies
Honey Roasted Carrots with Sage
3 pounds carrots 2 tablespoons extra virgin olive oil 3 tablespoons honey 1 teaspoon sea salt 1/2 teaspoon freshly ground white pepper 1 teaspoon fresh sage leaves, chopped Fresh sage sprigs for garnish 2-4 cloves garlic, minced Instructions Preheat the oven to 450°F. Line a sheet pan with parchment paper and set aside. Wash the … Continue reading Honey Roasted Carrots with Sage
Carrot Noodle Stir Fry
Ingredients GINGER SESAME SAUCE 4 tablespoons each: rice vinegar and soy sauce 2 tablespoon each: cornstarch, dark sesame oil, and minced ginger 2 teaspoon each: brown sugar and sriracha 6 cloves garlic (finely minced) Juice from 1 lime THE CRISPY TOFU 4 tablespoons coconut oil 32 ounce package of medium tofu (cut into squares) 2 tablespoon soy sauce THE CARROT NOODLE STIR FRY 10 carrots 2 tablespoon coconut oil 1 medium or 1/2 large … Continue reading Carrot Noodle Stir Fry
Roasted Carrots and Broccoli
From wellplated.comIngredients:6 medium carrots, peeled1 large head broccoli, cut into florets1 1/2 teaspoons Italian seasoning1/2 teaspoon kosher salt1/2 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon black pepper2 tablespoons olive oil3 tablespoons finely grated Parmesan cheeseInstructionsPreheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray.If the carrots are thick, … Continue reading Roasted Carrots and Broccoli
Savoy Cabbage and Turnips
from Williams-Sonoma.com 2 Tbs. unsalted butter 1 turnip, peeled and cut into 1/4-inch cubes 1 carrot, peeled and cut into 1/4-inch cubes 1 head savoy cabbage, about 2 lb., quartered, cored and sliced crosswise into strips 1/4 inch wide 3/4 cup low-sodium chicken stock Coarse salt and freshly ground pepper, to taste 1 Tbs. chopped … Continue reading Savoy Cabbage and Turnips
Acorn Squash Soup
from LiveEatLearn.com 2 acorn squashes 2 medium sweet potatoes 2 Tbsp olive oil ¼ tsp each salt and pepper 1 Tbsp olive oil 1 diced yellow or white onion, diced 1 cup diced carrot (about 2 carrots) 1 cup diced celery (about 2 to 3 ribs) 3 cloves garlic minced 3 cups vegetable broth 3 cups roughly chopped cauliflower (about ½ a head) topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs Prep: Preheat oven to 400°F (204°C). … Continue reading Acorn Squash Soup
Autumn Slaw
from Parade.com Ingredients: ½ lb carrots, peeled and grated (about 3) ½ lb kohlrabi or turnip (about 1 medium-large), peeled and grated 1-2 tart apples, such as Granny Smith, Spitzenberg or Pink Lady, quartered and cored ½ lb beets, peeled and grated (about 3) ¼ cup safflower or grapeseed oil 1 tsp sesame oil ¼ cup fresh lemon juice 2 tsp honey or … Continue reading Autumn Slaw
Bok Choy Hot Pot Soup
from EatingWell.com 5¼ cups vegetable broth, or reduced-sodium chicken broth 4¼-inch-thick slices fresh ginger, peeled 2 cloves garlic, crushed and peeled 2 teaspoons canola oil 1¾ cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces) ¼ teaspoon crushed red pepper, or to taste 1 small bok choy, cut into ½-inch pieces, stems and greens … Continue reading Bok Choy Hot Pot Soup
Fox & Fawn Farm 