by Weronika Zawora | Oct 3, 2021 | Recipes
Recipe published in Susan Plunkett’s Jazzberry’s Restaurant Cookbook Serves 6 Ingredients 5 Tbsp. olive oil 2 cups of eggplant, cubed (do not peel) 1 1/4 cup onion, chopped 1 cup green or red bell pepper, chopped 5 cloves of garlic, finely chopped 1 cup...
by Weronika Zawora | Aug 1, 2021 | Recipes
Recipe adapted from blog.misfitsmarket.com Makes enough pickling liquid for two, 1-quart jars Ingredients 2 cups vinegar: white wine vinegar, rice wine vinegar, red wine vinegar or apple cider vinegar2 cups water2 1/2 tablespoons kosher salt4 tablespoons granulated...
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...