Simply OrganicFrom Simply Organic, by Jesse Ziff Cool ¼ c. unbleached, all-purpose flour ¼ c. brown sugar 1 c. shredded Cheddar cheese (4 oz) 1 tsp salt ½ tsp black pepper 1 ½ pounds winter squash, such as butternut, buttercup, or acorn, peeled and thinly sliced (the average squash this week is 3 ½ pounds, … Continue reading Autumn Vegetable Gratin
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
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
Swiss Chard Quiche
from The Angel Valley Organic Farm website Ingredients 1 bunch chard or beet greens 1 bunch scallions or one or two of the sweet onions (use the "greens" and all!) garlic (however much suits your fancy) 1-1/2 cups milk or half & half 3 eggs 1/4 cup Parmesan cheese salt & pepper, to taste 9-inch … Continue reading Swiss Chard Quiche
Humble Vegetable Casserole
From The Enchanted Broccoli Forest Ingredients 2 TB butter ½ c. sliced onion or scallions ½ lb. sliced mushrooms 1 large stalk of broccoli, cauliflower, or bok choy 2 medium-sized potatoes, thinly sliced ¾ tsp salt black pepper to taste ½ tsp dill weed 2 hard-boiled eggs, chopped ½ c. chopped sweet pickle 1 ½ … Continue reading Humble Vegetable Casserole
Sauteed Kohlrabi
From Asparagus to Zucchini, 3rd ed. Ingredients 2 kohlrabi, skin still attached 4 TB butter or oil 1 medium onion, diced, --or—4 scallions, chopped 1 TB fresh herbs (thyme, chives, sage, dill) 1 tsp salt Directions Grate kohlrabi, place in colander, and sprinkle with salt. Let stand 30 minutes to drain. Heat butter over medium … Continue reading Sauteed Kohlrabi
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
Hearty Green Gumbo
Adapted from Vegetarian Recipes, Better Homes and Gardens 1 bunch kale or 10 oz spinach, chopped 1 head cabbage or 1 bunch watercress, chopped 1 bunch parsley, chopped ¼ c. water ½ c. all-purpose flour ½ c. cooking oil 2 large onions, chopped (or one of this week’s!) 1 medium green pepper, chopped 2 stalks … Continue reading Hearty Green Gumbo
Fox & Fawn Farm 