Relishmag.com 4 to 5 medium parsnips, peeled and cut into large sticks (2 ½ c.) 2 garlic cloves, chopped 1 TB olive oil 1 TB honey salt and pepper to taste 1 TB chopped fresh mint 1 TB chopped fresh sage 1. Preheat oven to 450. 2. Toss together all ingredients except mint and sage. … Continue reading Roasted Parsnips
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
Potato Leek Soup
Stories and Recipes from a Zen KitchenFrom The Zen Monastery Cookbook 4 lb. potatoes, chopped 3 leeks, whites and greens, chopped 3 TB parsley, chopped 6 garlic cloves 3 TB dill, chopped (or 1 TB dried) 3 TB basil, chopped (or 1 TB dried) 2 cubes vegetable bouillon salt and pepper to taste pinch sugar … Continue reading Potato Leek Soup
Spaghetti Squash Italiano
Vegetarian Recipes (Cooking for Today)From Vegetarian Recipes, Better Homes and Gardens 2 small spaghetti squash 4 ox mozzarella cheese, cut into small cubes 3 medium tomatoes, seeded and chopped (1 ½ c.) 4 green onions, sliced (or 1 sweet onion, chopped) ½ c. pine nuts or coarsely chopped walnuts, toasted ¼ c. snipped fresh basil … Continue reading Spaghetti Squash Italiano
Spicy Chili French Fries
From AllRecipes.com 4 large russet potatoes, peeled and cut into 1/4 inch thick fries 1/4 cup vegetable oil 1/4 cup tomato-vegetable juice cocktail 1 tablespoon chili powder 1 teaspoon ground cumin 2 teaspoons dried onion granules 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon white sugar 1 tablespoon salt Directions 1. Preheat an … Continue reading Spicy Chili French Fries
Fried Green Tomatillos
From AllRecipes.com 2 egg white, lightly beaten 1/3 cup cornmeal 1/2 teaspoon herbes de Provence (or thyme, basil, savory mixed) 1/2 teaspoon garlic salt ground black pepper to taste 8 tomatillos, husked and sliced 1/4 inch thick 2 tablespoons vegetable oil Directions 1. Place egg whites in a shallow bowl. 2. In a separate shallow … Continue reading Fried Green Tomatillos
Barley & Beet Risotto
From The Star Tribune, 5 August 2010 1 c. barley 3 c. vegetable or chicken stock 1 tbsp. butter or olive oil 1 onion, chopped 2 garlic cloves, minced 1 tsp. dried basil 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1/2 c. dry white wine 2 c. diced peeled beets (about 3 medium) … Continue reading Barley & Beet Risotto
Cheese and Basil Polenta with Tomato-Basil Sauce
From Better Homes and Gardens: Vegetarian Recipes 2 c. shredded fontina or mozzarella cheese (8 oz) ½ c. grated Parmesan or Romano cheese 2 TB snipped fresh basil 3 c. water 1 c. yellow cornmeal 1 c. cold water 1 tsp salt 1 TB margarine or butter, melted 1. In a medium mixing bowl stir … Continue reading Cheese and Basil Polenta with Tomato-Basil Sauce
Garden Gazpacho
From the Star Tribune, 22 July 2010 Ingredients 2 lb. tomatoes, washed, seeded 1 red bell pepper 1 green or yellow pepper 3 cucumbers, divided 1 large shallot, peeled 2 garlic cloves, peeled 2 TB olive oil 2 TB red wine vinegar or sherry vinegar 1 TB hot red pepper sauce 1 ¾ c. tomato … Continue reading Garden Gazpacho
Fresh Tomato and Basil Pasta
Simply in Season from Simply in Season Ingredients 4 large cloves garlic, minced 2 lb. tomatoes, chopped/seeded/drained ½ c. fresh basil, chopped ¼ c. olive oil 1 tsp salt 1 lb. whole wheat pasta shells or ziti Directions 1. Combine all ingredients except for the pasta and let stand at room temperature for 1-2 hours. … Continue reading Fresh Tomato and Basil Pasta
Fox & Fawn Farm 