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
Greek Omelet
From Fields of Greens, by Annie Somerville Ingredients: 1 TB light olive oil ¼ red onion, thinly sliced salt and pepper 1 garlic clove, finely chopped 1 bunch of bok choy, kale or spinach, stems removed and leaves washed (about 8 cups packed). zest of 1 lemon, minced 2 tsp chopped fresh dill or 1 … Continue reading Greek Omelet
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
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
Red Lentil Coconut Curry
From Simply in Season Ingredients: 1 large onion or scallions, minced 1 TB garlic or garlic scapes, minced 1 TB ginger root, peeled and minced 2 tsp curry powder ½ tsp each turmeric, cumin, pepper ¼ tsp each red pepper, cinnamon 2-3 bay leaves 13.5 oz. Can coconut milk ¼ cup tamari or soy sauce … Continue reading Red Lentil Coconut Curry
Farmer Red’s Favorite Burritos
Ingredients: An Onion, chopped Garlic, diced Olive oil 2 c. dry pinto beans 4-6 kale leaves, de-stemmed and chopped 1 box of “roasted pine nut” couscous Hot sauce or salsa, as desired Directions: Heat oil over high flame in a large skillet. Add garlic and onion and stir-fry until golden, about 2 minutes. Add 6 … Continue reading Farmer Red’s Favorite Burritos
Spinach and Chard Quiche
From AllRecipes.com One 9” pie crust 1/2 pound spinach, rinsed and chopped 1/2 pound red Swiss chard, rinsed and chopped 1 tablespoon vegetable oil 1 onion, diced 3 cloves garlic, minced 1/4 teaspoon curry powder 1 teaspoon dried parsley 1/2 teaspoon salt 1/2 teaspoon ground black pepper 8 small oyster mushrooms, chopped 2 teaspoons capers … Continue reading Spinach and Chard Quiche
Fox & Fawn Farm 