4 tablespoons olive oil 2 pounds potatoes, cut into 1-inch pieces 8 cups water ½ teaspoon dried crushed red pepper 4 green garlic scapes or scallions, chopped 1 bunch vivid choy, with root ends cut off and bottom parts of the thicker stems removed; the remaining stems and leaves coarsely chopped 1 bunch of arugula, … Continue reading Potato and Vivid Choy Soup
Black Bean Vegetable Chili
from The New Basics Cookbook Ingredients: Olive oil, for cooking 1 small eggplant 2 small zucchini 1 medium onion 1 large red pepper 3 cloves garlic, crushed 4 small tomatoes 1/2 cup chopped fresh parsley 1/4 cup chopped fresh basil 1/2 cup vegetable stock 2 tsp cumin 4 tsp chili powder Dash of cayenne Salt … Continue reading Black Bean Vegetable Chili
Komatsuna Soup
Ingredients: Komatsuna (1 bunch) Small onion or bunch of scallions Potato (1) 1 cup milk 1 cup water Butter (1 tbsp) Chicken bouillon (1 cube) Bay leaf Salt and black pepper (to taste) How to make it: (1) Cut the komatsuna into 1 inch long pieces; slice the potato and onion thinly. (2) Melt the … Continue reading Komatsuna Soup
Bok Choy Hot Pot Soup
from EatingWell.com 5¼ cups vegetable broth, or reduced-sodium chicken broth 4¼-inch-thick slices fresh ginger, peeled 2 cloves garlic, crushed and peeled 2 teaspoons canola oil 1¾ cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces) ¼ teaspoon crushed red pepper, or to taste 1 small bok choy, cut into ½-inch pieces, stems and greens … Continue reading Bok Choy Hot Pot Soup
Crunchy Napa Cabbage Slaw
From AllRecipes.com ¼ c. butter 1 c. sunflower kernels 1 (3oz) package ramen noodles, smashed into pieces 1 head napa cabbage, chopped 4 spring onions or 1 sweet onion, diced ½ c. vinegar ½ c. vegetable oil 2 TB white sugar 2 TB soy sauce Melt butter in a large skillet over medium heat; cook … Continue reading Crunchy Napa Cabbage Slaw
Buckwheat Noodle Dish
From Fields of Greens, by Annie Somerville Ingredients: ¼ lb. Fresh shiitake mushrooms head of tat soi or bok choy salt to taste 6 oz. dried buckwheat (soba) noodles 2 TB oil 3 garlic cloves, finely chopped 1 TB grated fresh ginger 1 to 2 jalapeno chilies, finely sliced 1 scallion, thinly sliced on a … Continue reading Buckwheat Noodle Dish
Mjeddrah
From The Zen Monastery Cookbook Ingredients: 2 large onions, coarsely chopped 3/4 c. brown rice, uncooked 1 ½ c. lentils, uncooked and rinsed 4 c. water 1 ½ tsp salt Directions: Cook the onions in a little bit of water in a large pot until the onions are soft. Add rice and continue cooking over … Continue reading Mjeddrah
Summer Borscht
From FoodNetwork.com Ingredients: 5 medium fresh beets salt to taste 2 c. stock 16 oz. Sour cream ½ c. plain yogurt ¼ c. sugar 2 TB lemon juice 2 tsp vinegar 1 ½ tsp pepper 2 c. medium-diced cucumber, seeds removed ½ c. chopped scallions or sweet onion 2 TB chopped fresh dill Directions: Place … Continue reading Summer Borscht
Red Lentil Coconut Curry
From Simply in Season Ingredients: 1 large onion or scallions, minced 1 TB garlic or garlic scapes, minced 1 TB ginger root, peeled and minced 2 tsp curry powder ½ tsp each turmeric, cumin, pepper ¼ tsp each red pepper, cinnamon 2-3 bay leaves 13.5 oz. Can coconut milk ¼ cup tamari or soy sauce … Continue reading Red Lentil Coconut Curry
Farmer Red’s Favorite Burritos
Ingredients: An Onion, chopped Garlic, diced Olive oil 2 c. dry pinto beans 4-6 kale leaves, de-stemmed and chopped 1 box of “roasted pine nut” couscous Hot sauce or salsa, as desired Directions: Heat oil over high flame in a large skillet. Add garlic and onion and stir-fry until golden, about 2 minutes. Add 6 … Continue reading Farmer Red’s Favorite Burritos
Fox & Fawn Farm 