Rutabaga Oven Fries

From Serves 4 Ingredients 1 lg rutabaga, or 2 small, peeled and cut into spears 1 teaspoon olive oil 4 sprigs fresh rosemary, minced 3 cloves garlic, minced 1 pinch salt to taste Directions Preheat oven to 400 degrees F (200 degrees C). Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated. Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped…

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Celeriac Slaw with Creamy Rosemary Dressing

Heather’s invention!  She always looks forward to the celeriac harvest, because, in her books, nothing compares to this salad!  We hope you enjoy it as well. Serves 4 Ingredients: 1 lb celeriac, peeled and grated Dressing: 3/4 cup plain yogurt 2 Tbsp freshly squeezed lemon juice or apple cider vinegar 2 Tbsp fresh rosemary, chopped (or 1 tsp dried) or 1/4 cup fresh chopped parsley Salt and pepper to taste Preparation: Mix the grated celeriac in a large bowl with…

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Savory Tempeh and Vegetables

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert Serves 4 to 6 people Ingredients 4 tbsp               oil or butter, or a mix of the two 4                      3-4’’ strips of kombu seaweed 3                      cloves garlic, minced 1 tbsp               ginger root, peeled and minced 1 tsp                 rosemary or sage 1 cup                water 1 tbsp               maple syrup 2  medium onions, cut in ½-inch slices 1½ lb   squash, seeded & cut in 2” chunks 2 parsnips, peeled and…

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