From Vegetarian, by Linda Fraser 1 TB sunflower or olive oil 2 leeks, sliced (or 1 yellow onion) 1 garlic clove, crushed 4 celery ribs, chopped 2 carrots, sliced 2 parsnips, diced 1 sweet potato, diced 8 oz rutabaga, diced 6 oz whole brown or green lentils 1 lb. tomatoes, peeled, seeded and chopped (or … Continue reading Harvest Lentil and Vegetable Casserole
Swiss Chard Pie
Source: From Asparagus to Zucchini 3rd ed. 1 onion, chopped 1 garlic clove, minced 2 TB oil 1 bunch chard 6 eggs 1 c. shredded cheese 1 tsp salt 2 pie crusts Heat oven to 400°. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat … Continue reading Swiss Chard Pie
Tomato Chutney
Source: The Vegetarian Epicure, Book Two via CSA member Anne Tisel 4 lbs red tomatoes 2 large onions, chopped 6 oz raisins 4 oz pitted prunes, sliced 1 ¼ c. cider vinegar ½ c. brown sugar 1 tsp ginger 1 tsp cayenne pepper 2 ½ TB salt ½ tsp ground cloves 1 ½ tsp ground … Continue reading Tomato Chutney
Kohlrabi with Peas and Potato
Source: Simply in Season ½ c. onion, chopped 1 clove garlic, minced ½ tsp dry mustard ½ tsp ground cumin ¼ tsp ground turmeric ¼ tsp ground coriander 1 c. kohlrabi, peeled and chopped 1 c. potatoes, peeled and chopped 1 c. tomatoes, chopped ½ c. water ¾ tsp salt ½ tsp sugar ½ c. … Continue reading Kohlrabi with Peas and Potato
Cream of Celery Soup
Source: The Zen Monastery Cookbook 2 medium-sized potatoes, peeled and diced 1 c. finely minced onion or scallions 4 c. chopped celery 1 tsp. celery seed 1 c. minced celery 1 c. milk or soymilk, warmed (to prevent separation) 3 c. water a pinch of white pepper 1 ¼ tsp salt Saute the onion and … Continue reading Cream of Celery Soup
Eggplant Papoutzakia
Source: Barbara Kingsolver: Animal, Vegetable, Miracle 2 pounds eggplant olive oil 2 medium onions garlic as desired 2 large tomatoes, diced 2 teaspoons nutmeg salt and pepper to taste 6 ounces grated or sliced mozzarella Set oven to 350 degrees. Slice eggplant lengthwise and sauté lightly in olive oil. Remove from skillet and arrange in … Continue reading Eggplant Papoutzakia
Au Gratin Cabbage
Source: Simply in Season Preheat oven to 350°. 2 c. cabbage, shredded ½ c. carrots, shredded 1/3 c. green/sweet onion, chopped Saute until crisp-tender in a skillet or wok Transfer to greased 1-quart baking dish ½ c. milk 1 egg 3 tb. Cheese, shredded Combine in small bowl and pour over vegetables. Garnish with 1 … Continue reading Au Gratin Cabbage
Vichyssoise
Adapted from The Zen Monastery Cookbook 2 onions, chopped 1 lb. potatoes, cut into chunks 1 lb. zucchini or other squash diced a large handful of cooking greens (spinach, kale, collards, or chard), stemmed and chopped (if desired) 4 c. water 1 ½ tsp ¼ c chopped fresh basil (or ½ tsp dried) 1/8 tsp … Continue reading Vichyssoise
Pinto Beans & Collard Greens & Hungry Teens
Source: WorldsHealthiestFoods.com 1 onion, chopped 4 cloves garlic, chopped 1.5 lb collard greens 3 T. vegetable broth, plus ½ c. later 15 oz can of diced tomatoes, drained 15 oz can of pinto beans, drained 2 T. lemon juice 1 T. olive oil sale and pepper Remove stems from collard greens, rinse and chop into … Continue reading Pinto Beans & Collard Greens & Hungry Teens
Radish Dip
From the kitchen of Nina’s Grandma Dorothy Johnson….. 8 oz package of cream cheese, softened ¼ c butter, softened 1 c finely chopped radishes ½ c finely chopped onion 2 tsp dried parsley ½ tsp season salt Mix cream cheese and butter until smooth. Then add the other ingredients. Chill for one hour Serve with … Continue reading Radish Dip
Fox & Fawn Farm 