from NYTimes Cooking Serves 4 12 ounces mezze rigatoni or other short pasta Kosher salt and black pepper 4 tablespoons unsalted butter ½ cup roasted salted pistachios, almonds or hazelnuts, chopped 4 garlic cloves, chopped 2 tablespoons capers, drained 12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped Grated Parmesan, … Continue reading Buttered Pasta with Garlicky Greens
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
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
10 Minute Baby Bok Choy
1 tablespoon vegetable oil5 cloves garlic or bunch garlic scapes - minced2 large shallots - minced2 pounds baby bok choy - halved or quartered2 tablespoon soy sauce1 teaspoon sesame oil1 teaspoon crushed red pepper - optional Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of … Continue reading 10 Minute Baby Bok Choy
Potatoes and Green Beans
from eatsomethingvegan.com Ingredients 1 ½ lbs. potatoes1 ½ tbsp. olive oil½ tsp. salt⅓ tsp. pepper½ tbsp. taco seasoning½ tbsp. oregano For Green Beans 1 lb. green beans½ tbsp. olive oil4 garlic cloves, minced¼ tsp. salt Instructions Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add the olive oil, taco seasoning, oregano, salt, and pepper. Mix everything well.Transfer the potatoes to a large baking sheet and … Continue reading Potatoes and Green Beans
Sesame Ginger Bok Choy
from spendwithpennies.com Ingredients: 1 TB olive oil2 cloves garlic or 2 scapes, finely chopped1 tsp fresh ginger1 head bok choy1 tsp sesame oil1 TB soy sauce1 TB water1/4 tsp chili flakessesame seeds for garnish Directions: Combine sesame oil, soy sauce, water and chili flakes in a small bowl. Set aside.Heat the oil in a large … Continue reading Sesame Ginger Bok Choy
Creamed Turnips and Greens Recipe
from EatingWell.com Ingredients 2 tablespoons extra-virgin olive oil1 clove garlic, grated1 pound turnips, peeled and cut into 1/2-inch wedges, greens reserved½ cup water, plus more as needed1 tablespoon lemon zest, reserved 1 tablespoon lemon juice½ teaspoon salt, divided4 cups chopped turnip greens or mature spinach2 tablespoons all-purpose flour1 ½ cups whole milk½ teaspoon ground nutmeg⅛ teaspoon ground … Continue reading Creamed Turnips and Greens Recipe
Pureed Broccoli and Celery Soup
from New York Times Cooking 1 tablespoon extra virgin olive oil 1 medium onion, chopped 4 stalks celery, diced 2 to 4 garlic cloves, to taste, minced 2 pounds broccoli, mostly crowns, chopped; stems, if using, peeled and diced 6 ounces potatoes, peeled and diced, or 1/2 cup medium grain rice 2 quarts water or vegetable stock A bouquet garni made with … Continue reading Pureed Broccoli and Celery Soup
Spicy Eggplant Recipe
from CSA members the Kinneberg family 2 tablespoons vegetable oil4 Japanese eggplants, cut into 1-inch cubes2 tablespoons vegetable oil2 onions, thinly sliced1 tablespoon minced garlic2 tablespoons soy sauce2 tablespoons water1 1/2 tablespoons oyster sauce1 tablespoon chili garlic sauce1 teaspoon white sugarground black pepper to taste1/2 teaspoon Asian (toasted) sesame oil Heat 2 tablespoons of oil … Continue reading Spicy Eggplant Recipe
