by Weronika Zawora | Sep 28, 2020 | Recipes
Recipe by Jenné Claiborne, found on onegreenplanet.org Serves 4 Ingredients: Olive oil 1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about 1/4 inch thick) or 2 small butternuts (about 5 cups worth) 1 14-oz. can of plain...
by Laura Lutz | Sep 27, 2019 | Recipes
Inspired by Twopeasandtheirpod.com Make 4 -6 servings Ingredients 1 T olive oil 1 onion, diced 1 clove garlic, minced 5 large potatoes, washed and cubed 2 15 oz. cans vegetable broth ½ c water 3 T butter 3 T all-purpose flour 1 ½ c milk ½ c shredded cheddar cheese ½ T...
by Christine Taylor Garner | Sep 17, 2018 | Recipes
Still have lots of tomatoes on hand? I love roasting them with fresh herbs —thyme, oregano, rosemary or a combination. You can serve them as a side for just about any protein, eat them cold on a salad, on top of brown rice for a warm vegetarian lunch, or...
by sarayas | Dec 16, 2014 | Recipes
Adapted from Bon Appetit | March 2006 8 cups vegetable broth 5 tablespoons butter, divided 1 1/2 cups chopped onion 1 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces 5 teaspoons chopped fresh rosemary, divided 1 1/2 cups (10...
by sarayas | Dec 16, 2014 | Recipes
Adapted from Eating Well CRUST 1 1/4 cups all-purpose flour 1 cup whole-wheat pastry flour, (see Ingredient note) 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup water 1/4 cup extra-virgin olive oil 1/2 cup finely chopped pitted Kalamata olives...
