Ingredients 2 tsp. olive oil, divided, plus more for drizzling 8 oz. button mushrooms, sliced (2 cups) 8 cherry or grape tomatoes, halved 2 garlic scapes or shallots, finely chopped (¼ cup) 1 cup bulgur 1 cup mushroom or other broth 1 sprig fresh sage or thyme plus 1 tsp. fresh thyme/sage leaves, divided 1 … Continue reading Bok Choy Skillet Supper
Herb Roasted New Potatoes
From Simply In Season 1 large shallot or bunch scallions 1 large clove garlic or half garlic scape, minced 1 bay leaf, crumbled 1 TB fresh thyme, chopped 1 TB fresh sage, chopped 1 TB fresh oregano, chopped ¾ tsp. Salt ½ tsp pepper 1. Blend together in a food processor or blender ½ c. … Continue reading Herb Roasted New Potatoes
Roasted Parsnips
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
Succotash
by Chef Michel Nischan, on PBS.org Ingredients 1 large onion, diced 2 tablespoons olive oil 2 cups raw pumpkin or winter squash, cubed (reserve pumpkin shell for serving) 2 cups Italian black coco beans (or any other fresh shell bean) 4 cups trimmed snap beans, any color 1 cup fresh Native American grinding corn (regular … Continue reading Succotash
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
Browned Butter Pasta with Tat Soi
From appetiteForChina.com Ingredients Pasta of your liking, preferably curved or with ridges ½ stick unsalted butter salt and pepper bunch of tatsoi leaves, rinsed ½ c. chopped sage grated parmesan lemon wedges, if desired Directions Cook pasta until al dente in salted water. When the pasta is nearly done, melt butter in a skillet. Swirl … Continue reading Browned Butter Pasta with Tat Soi
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
Sage-Roasted Squash
Source: From Asparagus to Zucchini 3rd ed. 3 or 4 medium squash 2 Tb olive oil 2 Tb chopped fresh sage, or 1 Tb. Dried 1 Tb garlic, minced salt and pepper Heat oven to 350°. Cut squash and zucchini into 1” dice, toss with other ingredients. Roast until tender, about 15 to 20 minutes. … Continue reading Sage-Roasted Squash
Browned Butter Pasta with Tatsoi
From appetiteForChina.com Pasta of your liking, preferably curved or with ridges ½ stick unsalted butter salt and pepper bunch of tatsoi leaves, rinsed ½ c. chopped sage grated parmesan lemon wedges, if desired Cook pasta until al dente in salted water. When the pasta is nearly done, melt butter in a skillet. Swirl the butter … Continue reading Browned Butter Pasta with Tatsoi
Fox & Fawn Farm 