Source unknown 1/2–1 pound green beans or sugar snap peas 2 medium carrots, peeled 2 tablespoons butter 1 tablespoon honey freshly ground black pepper 1. If using peas, remove the strings from both edges of the pea pods (start by gently pulling from the stem). 2. Cut each carrot into thirds. Slice each third, lengthwise, … Continue reading Sauteed Beans with Carrots and Honey Glaze
Massaged Kale with Grated Root Vegetables and Avocado
For the salad: 1 large bunch kale, washed, de-stemmed and chopped (about 5 cups) 2 tablespoons olive oil 1/4 teaspoon salt 1 carrot, grated 1 c. grated rutabaga, turnips, parsnips, or celeriac 1 avocado, sliced 2 scallions, minced 1 teaspoon black or white sesame seeds For the dressing: Zest and juice of 1 lemon 1 … Continue reading Massaged Kale with Grated Root Vegetables and Avocado
Rich Root Soup
Simple Recipes for Brunch, Lunch, and DinnerFrom Easy Vegetarian 1 TB olive oil 2 onions, chopped 1 garlic clove, chopped 3 celery stalks or 2 celeriac, chopped 1 ½ c. chopped parsnips, 1 lb. 2 ½ c. cubed rutabagas or turnip, 1 lb. 1 ½ c. chopped carrots, 1 lb. 1 TB vegetable bouillon powder … Continue reading Rich Root Soup
Roasted Winter Vegetables
A World Community CookbookFrom Simply in Season 6-8 c. winter vegetables, peeled and cut in 1” pieces or slices (potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash) 2 TB oil 1 TB dried or 3 TB fresh herbs such as rosemary, thyme, parsley, oregano Directions 1. Preheat oven to 425. 2. Toss ingredients … Continue reading Roasted Winter Vegetables
Soba Noodle Salad w/ Mizuna
from DaniSpies.com Ingredients 2 cups Mizuna leaves, washed, stemmed, and chopped 2 carrots, cut into diagonal slices 4 thinly sliced scallions, white and green parts ½ cup of thinly sliced radishes 2 cups of cooked Soba noodles 1 tablespoon of toasted sesame oil 1 tsp ground ginger 1 clove minced garlic or 1 garlic scape … Continue reading Soba Noodle Salad w/ Mizuna
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
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
Tomato Soup
Source: From Asparagus to Zucchini 3rd ed. 1 TB butter 2 cloves garlic, minced 2 carrots, chopped 2 stalks celery, chopped 2 quarts tomatoes, with juice pinch of sugar ½ c. fresh basil salt, pepper, and grated Parmesan cheese to taste Heat butter in skillet. Saute garlic, carrots, and celery. Add tomatoes and simmer 20 … Continue reading Tomato Soup
Carrot Fennel Orange Soup
Source: From Asparagus to Zucchini 3rd ed. 2 TB butter 1 medium fennel bulb, thinly sliced 4 c. sliced carrots, approx. 1 ½ lb. 1 garlic clove, sliced thinly 4 c. water or vegetable broth ½ tsp salt 1/3 c. orange juice ¼ c. sour cream Heat butter in a large saucepan over medium heat. … Continue reading Carrot Fennel Orange Soup
Au Gratin Cabbage
Source: Simply in Season Preheat oven to 350°. 2 c. cabbage, shredded ½ c. carrots, shredded 1/3 c. green/sweet onion, chopped Saute until crisp-tender in a skillet or wok Transfer to greased 1-quart baking dish ½ c. milk 1 egg 3 tb. Cheese, shredded Combine in small bowl and pour over vegetables. Garnish with 1 … Continue reading Au Gratin Cabbage
Fox & Fawn Farm 