Inspired by an allrecipe.com recipe Ingredients 5 small potatoes 5 medium beets 3 small dill pickles, diced 4 hard-boiled eggs, peeled 3 green onions, chopped 1/4 cup vegetable oil 2 tablespoons balsamic vinegar salt to taste Preparation Bring a large pot of water to a boil, and cook potatoes (with skin) until tender. Bring a separate pot of water to a boil and cook beets until tender. Boil eggs for ten minutes. Drain vegetables and remove skins. Dice and place…
From www.ricardocuisine.com Serves 4 as side dish Ingredients 1 1/2 lbs (675 g) baby bok choi, cut in half lengthwise 2 tablespoons (30 ml) olive oil 1 teaspoon (5 ml) toasted sesame oil 1/2 cup (125 ml) chicken or vegetable broth 1 tablespoon (15 ml) black sesame seeds Salt and pepper Preparation In a large non-stick skillet, brown the bok choy in the oils. Season with salt and pepper. Add the broth. Cover and simmer over medium heat for about…
Did you know that many of our veggies can be cooked quickly and simply on the BBQ? Here at the farm we frequently cook on the BBQ, zucchini, kohlrabi, broccoli, spring turnips, garlic scapes and fennel? Here’s how we do it! 1 big bowl of veggies (1 head of broccoli, 1 bunch of turnips, 5 zucchinis etc.) 1-2 tbsp oil (we use sunflower oil) ½ tsp salt (or more to taste) ½ tsp pepper (or more to taste) Mix all…
From Rebar Modern Food Cookbook by Audry Alsterberg and Wanda Urbanowicz Serves 4 Ingredients: Salad: 1/2 small head of sui choy (Chinese cabbage) 4 baby bok choy 6 oz snow peas 2 carrots 1/2 red sweet pepper, seeded 1/2 bunch scallions, thinly sliced 1 tbsp sesame seeds Vinaigrette (yields 1,5 cups) 3 cloves garlic (or 2 scapes!), minced 1 tbsp minced ginger 1/2 cup pickled ginger 1/3 cup fermented black beans 2 tbsp pickled ginger juice 2 tbsp rice vinegar…
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert Serves 4 Ingredients: 1/2 cup onion, chopped 1 clove garlic, minced 1 tbsp oil 1/2 tsp dry mustard 1/2 tsp cumin, ground 1/4 tsp tumeric, ground 1/4 tsp coriander, ground 1 cup kohlrabi, peeled and chopped- save leaves! 1 cup potatoes, peeled and chopped 1 cup tomatoes, chopped or canned 1/2 cup water 3/4 tsp salt 1/2 tsp sugar kohlrabi leaves, finely chopped 1/2 cup green peas, or pea…
From the Kitchens of Martha Stewart Living’s cookbook Meatless Serves 4 Once caramelized, celery root has a citrusy, licorice-like flavor that pairs well with lentils. Other root vegetables, including turnips, rutabagas, and parsnips, are also good options. Ingredients: 2 cups water 3/4 cup dried French green lentils 4 tsp olive oil 1 celery root (about 1 lb), peeled and cut into 1/2-inch pieces 1 cup fresh Italian parsley leaves 2 tbsp fresh lemon juice 1 small shallot, minced Coarse salt…
From Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert Serves 6-8 Ingredients: 3/4 to 1 lb stewing beef or chicken (chopped) 1 cup onion (chopped) 8 cups water 2 cups potatoes (diced) 1/2 head cabbage (shredded) 1 cup beets (chopped) 1/2 cup carrots (diced) 1/2 cup pearl barley 2 bay leaves 1/4 cup fresh dill or 2 tbsp dried 1 tsp salt or to taste 1/4 tsp pepper 1/2 cup fresh chives (optional) Preparation: Brown meat and onion…
From: Elise Bauer at simplyrecipes.com Serves 2-3 people Ingredients: 3 Endive heads, sliced first lengthwise, then crosswise in 1/2-inch slices 2 Tbsp chopped walnuts 2 Tbsp crumbled gorgonzola or other blue cheese 1 bartlett pear, cored and chopped 2 Tbsp olive oil 2 teaspoons cider vinegar (balsamic is good too) Sprinkle of kosher salt and freshly ground black pepper Preparation 1 Place the chopped endive in a large bowl. Add the walnuts, crumbled gorgonzola, and chopped pears. Toss to combine.…
From Sunday at Moosewood Restaurant, by The Moosewood Collective Serves 4 to 6 Ingredients:* (see variation below) 2 large onions, or up to 8 small onions 4 large carrots 8-10 small potatoes 2 tbsp olive oil 2 tbsp melted butter 4 garlic cloves, minced 1 tsp crushed dried rosemary 1 tbsp minced fresh marjoram Salt and pepper to taste Preparation: Preheat the ovoen to 375`F. Peel all the vegetables (note: we feel this is optional, except for the onions!). If…
This recipe has been circulating in our network for years. It’s a great lunch food, and can be adapted to include a huge range of veggies. Enjoy! Ingredients 2 cups ground sunflower seeds 2 cups whole wheat flour 1 cup nutritional yeast flakes 2 cloves garlic 1 tbsp basil 1 tbsp thyme 1 tbsp sage 1 tsp sea salt 1 onion, choopped 1 cup beets, chopped 1 cup grated carrot 1/2 to 3/4 cups oil 2 cups boiling water 1/4…