from CookForGood.com Ingredients: 2 cloves garlic 1/4 teaspoon olive oil 1 yellow or sweet onion 1 bunch turnips with greens, about four medium turnips 1 small daikon radish with greens 1 beet (greens optional) 1/2 teaspoon chipotle 1 tablespoon apple cider vinegar 1 tablespoon tahini 1/2 teaspoon salt Directions Mince garlic and set aside so the … Continue reading Turnip and Daikon Greens with Tahini
Curried Carrot Soup
From Simply in Season Ingredients: 1 onion, chopped 1 clove garlic, minced 2 stalks celery, chopped 2 lb. Carrots sweet potatoes, winter squash, or some combination 6 c. vegetable broth 2 tsp curry powder 1 tsp. Lemon juice or 1 c. apple cider salt and pepper to taste Directions 1. In a large soup pot … Continue reading Curried Carrot Soup
Tomato and Fresh Basil Soup
from Vegetarian, by Linda FraserIngredients1 TB olive oil2 TB butter1 medium onion, finely chopped2 lb. ripe tomatoes, roughly chopped1 garlic clove, roughly choppedabout 3 c. vegetable stock1/2 c. dry white wine2 TB sun-dried tomato paste2 TB shredded fresh basil2/3 c. heavy creamsalt and pepperwhole basil leaves, to garnishDirectionsHeat the oil and butter in a large … Continue reading Tomato and Fresh Basil Soup
Middle Eastern Lentils and Endive
from New Vegetarian Cooking, by Rose Elliot Ingredients: 1 TB olive oil 1 onion, sliced 1 tsp ground coriander 1 tsp. ground cumin 6 c. endive or spinach 2 x 15oz cans green lentils, drained 2 garlic cloves, crushed juice of 1/2 lemon salt and pepper to taste Directions: Heat the olive oil in a … Continue reading Middle Eastern Lentils and Endive
Fresh Greens Pasta Pie
in From Asparagus to Zucchini, 3rd ed. Ingredients 6 oz. Vermicelli pasta2 TB butter or margarine, softened1/3 c. grated Parmesan cheese5 eggs2 tsp. Cooking oil1 small onion or bunch scallions, chopped2 c. chopped tat soi, spinach, endive or other greens1 c. shredded mozzarella cheese1/3 c. milksalt and pepper to tastedash nutmeg Directions 1. Preheat the … Continue reading Fresh Greens Pasta Pie
Stir Fry with Daikons and Bok Choy
Ingredients: 1 head bok choy (about 11⁄2 pounds) 4 tablespoons vegetable oil 1 block firm tofu (about 1 pound), cut into 1⁄4-inch slices and patted dry 1 onion, chopped 1 tablespoon minced garlic 1 tablespoon minced ginger 1 or 2 fresh hot chiles (like jalapeño or Thai), seeded and minced 8 ounces daikon radish, cut … Continue reading Stir Fry with Daikons and Bok Choy
“Flu Fighting” Vegetable Soup with Ginger
from mealsmatter.org Ingredients: 6 c. veggie or chicken broth 1 large russet potato, peeled, cut into 1" pieces 1 large yam or sweet potato, peeled, cut into 1" pieces 1 large onion, chopped 2 large carrots, peeled and cubed 2 c. broccoli, chopped 1 large celery stalk with leaves, chopped 1 TB fresh ginger, peeled … Continue reading “Flu Fighting” Vegetable Soup with Ginger
Edamame Fried Rice
From Asparagus to Zucchini, 3rded. Ingredients 1 TB sesame oil, divided 1 TB each minced ginger and garlic 2 c. shelled edamame 2 TB bottled plum sauce 3 TB soy sauce 1 c. raw white or brown rice, cooked and cooled 3 TB tamari-roasted whole almonds 3 chopped green onions or small yellow onion Directions … Continue reading Edamame Fried Rice
Collard Rolls in Spiced Tomato Sauce
From http://www.carolinagrown.com Ingredients: 8-12 collard leaves (could use cabbage instead of collards) 1 tablespoon olive oil 1 cup diced onion 4 cloves garlic minced salt and pepper to taste 1/2 tsp. turmeric 1/2 tsp. hot curry powder about 1/4 tsp. saffron 14-16 oz fresh tomatoes, chopped in large chunks (about 10 tomatoes) 3/4 cup … Continue reading Collard Rolls in Spiced Tomato Sauce
Honey Lemon Refrigerator Pickles
From Asparagus to Zucchini, 3rded. Ingredients: 6 c. thinly sliced cucumbers 2 c. thinly sliced onions ¾ c. honey 1 c. lemon juice ½ tsp each kelp powder, mustard seed, celery seed, ground turmeric, and ground cloves Directions: Place cucumbers and onions in a large glass bowl. Combine remaining ingredients in a saucepan and bring … Continue reading Honey Lemon Refrigerator Pickles
Fox & Fawn Farm 