Quick-Pickled Vegetable Salad

Use any array of colorful veggies.  This makes a great side dish for a party buffet, or a picnic salad.  You can prepare the vegetables up to step up to 2 days ahead. Serves: 6 Ingredients 1/3 cup rice wine vinegar, mirin, or any sweet white wine...

Harvest Vegetable Soup with Tomatoes

This is a nice way to use your root veggies in a soup with a little kick to it. I use turnips, potatoes, chickpeas, carrots and corn, simmered with tomatoes and optional hot red pepper flakes.  For an extra smoky-spiciness, try adding Smoked Chipotle powder...

Stuffed Pepper Soup

This soup is an easy and delicious way to use the smaller peppers that don’t lend themselves well to being stuffed. You can also finely chop kale or other greens and add them when sautéing the vegetables. Ingredients 1 1/2 pounds ground beef or turkey 1...

Beet, Carrot and Pistachio Salad

I saw this recently in Cooking Light magazine, and it positively sang to me—beautiful golden beets, vibrant carrots and the crunch of pistachios. Yum.  I like to dollop plain Greek yogurt on mine too, or crumble goat cheese on top.  Swap out the...