Contents
- 1 Shredded Beet, and Carrot Salad
- 2 Beef Stew with Root Vegetables
- 3 Leeks Slow Cooked in Olive Oil
- 4 Carrot and Ginger Soup
- 5 Kale and Sweet Potato Minestrone (30 minutes)
- 6 Beets With Goat Cheese, And Pistachios
- 7 Tandoori Carrots With Vadouvan Spice And Yogurt
- 8 Bildner’s Famous Potato Salad
- 9 Curried Winter Squash Puree
- 10 Squash Potage Soup
- 11 Roasted Delicata Squash with Quinoa Salad
- 12 Smoky Eggplant Dip
- 13 Mexican Pickled Tomatillos
- 14 Chocolate Zucchini Cake
- 15 Yellow Squash with Onions, Tomato, and Cumin
- 16 Mediterranean Beet and Feta Skillet Bake
- 17 Chili Jam
- 18 Kale-Apple Smoothie
- 19 Spinach, Grape and Coconut Smoothie
- 20 Kale smoothie with Pineapple and Banana
- 21 Spinach Smoothie with avocado and Apple
- 22 Greens Smoothie with Mango
- 23 Palak Paneer
- 24 Fried Rice with Thai Basil
- 25 Yellow Squash with Onions, Tomato, and Cumin
- 26 Cucumber Mint Sorbet:
- 27 Slow Cooker Minestrone
- 28 Swiss Chard Squares
- 29 Bacon, Kale and Cheese Scones
- 30 Summer Squash, Avocado, and Cherry Tomato Salad
- 31 Beet Dip
- 32 Cucumbers With Scallions And Chili Oil
- 33 Grilled Antipasto of Green and Yellow Zucchini with Black Olive-Lemon Vinaigrette
- 34 Kohlrabi Slaw
- 35 Collard Greens And Kale Pesto
- 36 Lacto-fermented Dilly Beans
- 37 Turkish Style Pickles (Tursu)
- 38 Citrus Marinated Beets
- 39 Grilled Zucchini Flatbreads
- 40 Grilled Greeen Onions
- 41 Kale Latkes
- 42 Kale and Farro Soup
- 43 Spicy Thai Shrimp & Baby Bok Choy Stir-Fry
- 44 Baked Panko-Breaded Zucchini Fries
- 45 Quick-Roasted Beet Slices
- 46 Double-Dutch Mac & Cheese With Chard
- 47 Traditional Kim Chi Recipe
- 48 Parsnip and Rosemary Risotto
- 49 Roasted Vegetable Galette with Olives
- 50 Roasted Butternut Squash with Cranberry-Ginger Butter & Toasted Walnuts
- 51 Lentil Vegetable Soup
- 52 Roasted Brussels Sprouts with Orange Butter Sauce
- 53 Braised Kale and Red Potatoes
- 54 Sweet and Spicy Sweet Potatoes
- 55 Potato-Kale Hash with Eggs
- 56 Tomatillo Sauce
- 57 Butternut Squash and Apple Soup
- 58 Golden Spinach Strata
- 59 Caramelized Butternut Squash
- 60 Kohlrabi and Carrot Pancakes
- 61 Grandmother’s Radish Leaf Soup
- 62 Vanilla and Cardamom glazed Acorn Squash Rings
- 63 Sichuan-Style Stir-Fried Greens
- 64 Chinese Steamed Greens
- 65 Penne with Pomodoro Crudo
- 66 Green Beans with Charred Onions
Recipes by Ingredient
basil beets bell peppers blueberries bok choy butternut squash cabbage carrots celeriac celery chard cherry tomatoes chives cilantro collards cucumber dill eggplant garlic garlic scapes green beans hot peppers kale kohlrabi leeks lettuce mint napa cabbage onion parsley parsnips potatoes rosemary sage scallions spinach strawberries sweet potatoes swiss chard thyme tomatillos tomatoes turnips winter squash zucchiniRecipe Archive (most recent first)
Shredded Beet, and Carrot Salad
adapted from Food Everyday (Great Food Fast) Serves 6 Ingredients 1/4 cup fresh lemon juice 1 Tbl extra virgin olive oil 1 Tbl Honey 3/4 tsp ground cumin 1/2 tsp ground coriander 1/4 ground cinnamon 1/8-1/4 tsp cayenne course salt 1 pd raw beets peeled 2 carrots...
read moreBeef Stew with Root Vegetables
adapted from Ree Drummond Ingredients 3 tablespoons olive oil 1 tablespoon butter 2 pounds beef stew meat 3 cloves garlic, minced 1 medium onion, diced 1 can or bottle beer 4 cups beef broth, more as needed 1 tablespoon Worcestershire sauce 2 to 3 tablespoons tomato...
read moreLeeks Slow Cooked in Olive Oil
adapted from Istanbul by Rebecca Seal Ingredients 5 Leeks 1/2 cup olive oil 1/4 tsp salt lemon juice to serve Directions Preheat oven to 320 degrees. Remove the tough other leaves from the leek and the base and green tops. Slice each leek into 1" pieces. Rinse off any...
read moreCarrot and Ginger Soup
Adapted from Wilson Farm Ingredients 5 lb carrots peeled and chopped 2 shallots peeled 2 garlic cloves chopped 1/2 gal. vegetable stock 2 tsp ginger chopped 1/8 up brown sugar 1/2 tsp coriander 1/2 tsp cardamon 1/8 cup olive oil 1 cup light cream Salt and Pepper...
read moreKale and Sweet Potato Minestrone (30 minutes)
adapted from Prevention Magazine Feb 2015 Ingredients 1 chopped onion 2 minced garlic clovers 1 Tbl olive oil 3 cups chopped kale 2 diced sweet potatoes 1 qt broth 2 cups cooked pasta shells Crushed red pepper and parmesan cheese for topping Instructions Sauté 1...
read moreBeets With Goat Cheese, And Pistachios
adapted form Bon Appetit January 2015 Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook. Ingredients SERVINGS: 4 Ingredients 2 tablespoons chopped raw pistachios ¼ cup plus 1 Tbsp. white wine vinegar ¾ teaspoon hot smoked Spanish...
read moreTandoori Carrots With Vadouvan Spice And Yogurt
adapted from Bon Appetet January 2015 What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a curry like mix. SERVINGS: 4 Ingredients 2 tablespoons vadouvan 2 garlic...
read moreBildner’s Famous Potato Salad
adapted from J.Bilner & sons cookbook There is no Mayonnaise in this recipe making it a favorite for picnics. Ingredients 1 1/2 pds new potatoes (red if possible) 1 shallot 2 Tbl Dijon mustard 1 Tbl course mustard 1/4 cup version olive oil 2 Tbl red wine vinegar 2...
read moreCurried Winter Squash Puree
adapted from the blue room in Cambridge Ingredients 4 Tbl unsalted Butter 1 1/2 or 2 pd winter squash peeled, seeded and cut into 1" cubes 1 russet potato peeled and cut into 1" chunks 1/2 cup chopped onion 1 tsp minced fresh ginger pinch of ground ginger 1/4 tsp...
read moreSquash Potage Soup
Submitted by Sharer Linda Warren Adapted from Angelica Home Kitchen Cookbook Everything I make from this cookbook is delicious, and so I pass on this simple and dependable squash soup recipe. It is a quintessential New England fall soup. I made a vegetable mushroom...
read moreRoasted Delicata Squash with Quinoa Salad
Adapted from Michael Symon INGREDIENTS 2 Delicata squash (about 1 pound each), halved lengthwise and seeded 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 cup quinoa 2 tablespoons golden raisins 1 tablespoon sherry vinegar 1 teaspoon honey 1...
read moreSmoky Eggplant Dip
adapted from Istanbul Ingredients 3 large eggplants 3 Tbl lemon juice 2 garlic cloves 3 Tbl olive oil 1 Tbl chopped parsley Directions Char eggplant place under broiler close to heat. Turn to insure even cooking and ensure each side is blackened and blistering and the...
read moreMexican Pickled Tomatillos
Adapted from Eating Well: July/August 2010 INGREDIENTS 2 1/2 pounds tomatillos, husks removed, rinsed, cut into quarters or eighths (about 10 cups) 6 whole habanero peppers 3-6 whole large cloves garlic, sliced 1 tablespoon cumin seed 3 cups distilled white vinegar...
read moreChocolate Zucchini Cake
www.stonyfield.com Ingredients 1/4 c butter 1/2 c vegetable oil 1 3/4 c sugar 2 eggs 1 c Stonyfield Organic Fat Free French Vanilla Yogurt 1 t vanilla extract 2 c all-purpose flour 1 t baking soda 1/2 t ground cinnamon 1/2 t ground cloves 1/2 t salt 4 T unsweetened...
read moreYellow Squash with Onions, Tomato, and Cumin
submitted by Lisa Shaftel By Madhur Jaffrey. A North Indian Dish http://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Cooking/dp/0394748670 Ingredients 2 medium onions 3 yellow squash (about 2 ½ pounds) 4 Tbs. vegetable oil 1 tsp. whole cumin seeds 1 large tomato...
read moreMediterranean Beet and Feta Skillet Bake
adapted from Inspiralized by Al Maffucci Ingredients 1/2 cup halved cherry tomatoes yellow 1/2 cup halved cherry tomatoes red 2 medium garlic cloves minced 2 TBL chopped parsley plus 1 tsp for garnish 1 tsp dried oregano 1 tbl red wine vinegar 1/2 cup pitted olives 1...
read moreChili Jam
submitted by Lisa Shaftel Ingredients 12 hot peppers, seeded and halved 2 ripe tomatoes, peeled 1 small onion, finely chopped 1 green apple, peeled, cored and finely grated ½ cup red wine vinegar ½ cup sugar Directions Preheat broiler Broil the fleshy...
read moreKale-Apple Smoothie
submitted by Margaret Estes Ingredients 3/4 cup chopped kale, thick ribs and steams removed 1 small stalk celery, chopped 1/2 banana 1/2 cup apple juice 1/2 cup ice 1 tablespoon fresh lemon juice Directions Place the kale, celery, banana, apple juice, ice, and lemon...
read moreSpinach, Grape and Coconut Smoothie
submitted by Margaret Estes Ingredients 1 cup seedless green grapes 1 cup packed baby spinach 1/2 cup ice 1/4 cup coconut milk Directions Place the grapes, spinach, ice, and coconut milk in a blender. Blend until smooth and...
read moreKale smoothie with Pineapple and Banana
submitted by Margaret Estes Ingredients 1/2 cup coconut milk 2 cups stemmed and chopped kale or spinach 1 1/2 cups chopped pineapple (about 1/4 medium pineapple) 1 ripe banana, chopped Directions Combine the coconut milk, ½ cup water, the kale, pineapple, and banana...
read moreSpinach Smoothie with avocado and Apple
Spinach Smoothie with avocado and Apple submitted by Margaret Estes Ingredients 1 1/2 cups apple juice 2 cups stemmed and chopped spinach or kale 1 apple unpeeled cored and chopped 1/2 avocado chopped Directions Combine the apple juice, spinach, apple, and avocado in...
read moreGreens Smoothie with Mango
submitted by Margaret Estes Ingredients 2 tablespoons fresh lime juice 2 cups stemmed and chopped collard greens or spinach 1 1/2 cups frozen mango 1 cup green grapes Directions Combine the lime juice, ½ cup water, the collard greens, mango, and grapes in a blender...
read morePalak Paneer
submitted by Lisa Shaftel Serves 4 with rice Ingredients 1 lb. chopped fresh spinach, or use Swiss chard (leaves only, remove the stems) 1 finely chopped onion 2 Tbs. butter or ghee 1 Tbs. vegetable oil 1 tsp. cumin seed 2 garlic cloves, minced 1/8 tsp. chili powder...
read moreFried Rice with Thai Basil
Submitted by Lisa Shaftel Adapted from Williams-Sonoma Savoring Series, Savoring Southeast Asia, by Joyce Jue (Time-Life Books, 2000). Ingredients: 1. 2 Tbs. vegetable oil 2. 1/4 tsp. salt 3. 2 garlic cloves, minced 4. 2 small serrano chilies, seeded and chopped 5....
read moreYellow Squash with Onions, Tomato, and Cumin
submitted by Lisa Shaftel By Madhur Jaffrey. A North Indian Dish http://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Cooking/dp/0394748670 Ingredients 1. 2 medium onions 2. 3 yellow squash (about 2 ½ pounds) 3. 4 Tbs. vegetable oil 4. 1 tsp. whole cumin...
read moreCucumber Mint Sorbet:
adapted from wheat free meat free makes about a pint Ingredients 2 ½ cucumbers; peeled, seeded, and sliced 10 medium-to-large mint leaves (more or less to taste) ½ cup sugar ½ cup water juice and zest from one lime Directions 1. Make the simple syrup first. Take ½ cup...
read moreSlow Cooker Minestrone
adapted from Cook's Country TV show serves 6-8 Ingredients 1 cup dried medium size white beans (great Northern) rinsed and picked over (if using canned add near end) 6 Tbl. olive oil 2 onions chopped fine 4 carrots peeled cut into 1/2 inch peices 8 garlic cloves...
read moreSwiss Chard Squares
Ingredients 4 Tbl butter 3 eggs 1 cup flour 1 cup milk 2 bunches Swiss Chard (stems removed) 1 Tbl chopped onion 1 tsp salt 1 tsp pepper 1 tsp baking powder 1 lb. mild cheddar cheese grated Instructions 1, Blanch Swiss chard in boiling water for a few minutes,...
read moreBacon, Kale and Cheese Scones
Adapted from King Arthur Flour Ingredients 2 cups All-Purpose Flour 1 tsp salt 1 tbl baking powder 2 tsp sugar 4 tbl cold butter 1 cup coarsely grated or diced cheddar cheese 1/3 cup fresh chives, or finely diced scallion tops (the green part) 1/2 pound...
read moreSummer Squash, Avocado, and Cherry Tomato Salad
Adapted from Vegetarian Times Sept. 2015 Ingredients Dressing 5 Tbl grapeseed oil 2 Tbl fresh lime juice 1 clove garlic minced 1 tsp minced fresh ginger 1 tsp grated lime zest Salad 10 oz small cherry tomatoes halved 2 small yellow crookneck squash, diced 2...
read moreBeet Dip
Adapted from Istanbul by Rebecca Seal Serves 4 Ingredients 7 oz. raw beets left whole unpeeled 1 Tbl olive oil plus 1 tsp for roasting 3 Tbl Greek yogurt 1 garlic clove crushed Salt Directions Preheat oven to 350. Rub beets with 1 tsp oil and sprinkle with a little...
read moreCucumbers With Scallions And Chili Oil
adapted from Bon Appetit Ingredients SERVINGS: 4 1 pound small cucumbers 1 teaspoon kosher salt, plus more 3 scallions, sliced 3 tablespoons unseasoned rice vinegar 1 teaspoon toasted sesame seeds Chili oil (for serving) Directions Gently smack cucumbers with a...
read moreGrilled Antipasto of Green and Yellow Zucchini with Black Olive-Lemon Vinaigrette
adapted from Susie Middleton Ingredients 6 Tablespoons extra-virgin olive oil, divided 2 Tablespoons chopped pitted Kalamata olives 1 Tablespoon red wine vinegar or white balsamic 1 Tablespoon chopped fresh oregano 1 teaspoon (packed) finely grated lemon zest 1/2...
read moreKohlrabi Slaw
submitted by Lisa Shaftel Serves 4 to 6 Ingredients 2 medium kohlrabi, peeled, shredded 2 small carrots, shredded 1 tablespoon minced onion 1/3 cup apple cider vinegar 1/3 cup cane sugar 4 tablespoons extra virgin olive oil 1/2 teaspoon salt 3/4 teaspoon celery...
read moreCollard Greens And Kale Pesto
submitted by Susan Peters adapted from Bon Appétit Ingredients SERVINGS: MAKES 2 CUPS 1 small bunch collard greens, stems removed 1 small bunch Tuscan kale, stems removed Kosher salt 3 garlic cloves, chopped 1½ ounces grated Parmesan (about ½ cup) 1 cup olive oil ½...
read moreLacto-fermented Dilly Beans
adapted from culturesforhealth.com Makes 2 quarts. Ingredients: 2 quarts water 4-6 tablespoons sea salt 1 pound young green beans, trimmed 2 tablespoons red pepper flakes, or to taste 4 garlic cloves, peeled and smashed 1 teaspoon black peppercorns 2 large...
read moreTurkish Style Pickles (Tursu)
adapted from Istanbul by Rebecca Seal These pickles keep for months in the fridge. Makes 1 34 fl oz jar Ingredients 1 lb 5 oz mixture of any of the following shallots, baby onions, garlic cloves baby carrots or sliced whole carrots, sliced fennel, radishes,...
read moreCitrus Marinated Beets
Adapted from Cooking Light (Makes 3 servings) INGREDIENTS: 5 medium beets 2 tablespoons olive oil Juice of 1 orange Juice of 1/2 lemon DIRECTIONS: Clip the tops off your beets and scrub them well to remove any dirt on the skins. Place the beets on a large piece...
read moreGrilled Zucchini Flatbreads
Adapted from Weight Watcher Magazine June 2010 Ingredients Juice 1 lemon 3 garlic clove crushed 1 TBL olive oil 2 tsp thyme 3/4 tsp salt 3 medium zucchini cut in half crosswise and then cut lengthwise into 1/4" slices 4 whole wheat (or your choice) Naan flatbreads 3/4...
read moreGrilled Greeen Onions
adapted from Food.com great on burgers or potatoes INGREDIENTs 1bunch green onions 1/2 teaspoon garlic salt 1/2 teaspoon black pepper 2 tablespoons butter DIRECTIONS Wash the onions thoroughly. Place whole onions on a sheet of foil. Place the butter over the...
read moreKale Latkes
adpted from Catherine Walthers Ingredients For the latkes: 3 cups kale (stripped from stalk, finely chopped, rinsed and dried) 2 teaspoons olive oil Salt 2 pounds Idaho potatoes, peeled 1/2 cup finely minced onion (about 1/2 onion) 1/4 cup all-purpose flour 2 large...
read moreKale and Farro Soup
Adapted from Kale Glorious Kale by Catherine Walthers Ingredients 2 tablespoons extra-virgin olive oil 1 onion, diced 1 whole leek, trimmed, cut in half lengthwise, rinsed and sliced 2 garlic cloves, finely minced 8 cups chicken stock 2-3 large carrots (about 2 cups),...
read moreSpicy Thai Shrimp & Baby Bok Choy Stir-Fry
Adapted from Susie Middleton's Fresh From the Farm cookbook Ingredients For the Sauce 2 Tablespoons Fish Sauce 2 Tablespoons fresh lime juice 2 Tablespoons water 1 Tablespoon brown sugar 3/4 teaspoon Asian chili-garlic paste 1 teaspoon cornstarch 1 Tablespoon...
read moreBaked Panko-Breaded Zucchini Fries
adapted from allrecipes.com INGREDIENTS: 3 small zucchini, cut into french-fry shaped pieces 1 cup panko bread crumbs 1/4 cup grated Parmesan cheese 2 tablespoons Italian seasoning 2 eggs, beaten salt Directions 1. Preheat oven to 425 degrees F (220 degrees C). Line...
read moreQuick-Roasted Beet Slices
adapted from Suzie Middleton Ingredients 1 lb. small or medium red or-yellow beets, scrubbed but-not peeled 2 Tbs. extra-virgin olive-oil 1/2 tsp. kosher salt 1 tsp. fresh thyme leaves Directions 1. Heat the oven to 450°F. Cover two large rimmed baking sheets...
read moreDouble-Dutch Mac & Cheese With Chard
This is a rich and delicious macaroni & cheese from Bon Appétit Magazine (May 2009). You can use any combination of good melting cheeses such as Gruyere, Emmentaler, Fontina, or cheddar. It works with kale, chard, or spinach. YIELD: Makes 10 to 12 servings...
read moreTraditional Kim Chi Recipe
Submitted by Linda Clayton adapted from Dr Ben Kim Ingredients: Head of Napa cabbage - about one pound (can use Bok Choy) Sea salt Water Fine red chili flakes 1 tablespoon minced garlic 1 tablespoon minced ginger 3-4 green onions, sliced 2 tablespoons anchovy or fish...
read moreParsnip and Rosemary Risotto
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...
read moreRoasted Vegetable Galette with Olives
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...
read moreRoasted Butternut Squash with Cranberry-Ginger Butter & Toasted Walnuts
Adapted from Susie Middleton Ingredients 1 to 1 1/4 lb. peeled butternut squash, cut into 1/2-inch dice 3 tablespoons extra-virgin olive oil Kosher salt 2 tablespoons unsalted butter 3 tablespoons chopped dried cranberries 1 teaspoon chopped fresh ginger 1/4 teaspoon...
read moreLentil Vegetable Soup
Adapted from Ina Garten Ingredients 1 lb. French Green Lentils 4 cups chopped yellow onions (3 large onions) 4 cups chopped leeks white part only (2 leeks) 1 Tbsp. minced garlic (3 cloves) ¼ cup Olive Oil plus some for drizzling on top 1 Tbsp. Kosher Salt 1 ½ tsp....
read moreRoasted Brussels Sprouts with Orange Butter Sauce
Adapted from Susie Middleton Ingredients 2 lb. small Brussels sprouts, trimmed and halved lengthwise 1/4 cup extra-virgin olive oil 1 tsp. kosher salt 1 Tbsp. plus 1 tsp. balsamic vinegar 2 Tbsp. pure maple syrup 2 Tbsp. fresh orange juice 1 tsp. finely grated orange...
read moreBraised Kale and Red Potatoes
Adapted from Cooking Light Ingredients 6 cups coarsely chopped kale (about 1 pound) 3 cups cubed red potato (about 1 pound) 1 cup water 1/2 teaspoon salt 1 teaspoon vegetable oil 1/4 teaspoon crushed red pepper 3 garlic cloves, thinly sliced Instructions...
read moreSweet and Spicy Sweet Potatoes
Ingredients ¼ cup brown sugar 1 Tbl Chili powder 1 tsp onion powder 1 tsp garlic powder Salt and pepper to taste (1 tsp each is a suggestion) (1/4 tsp cayenne) One tray of sweet potato wedges Directions 1. Peel potatoes and cut into wedges. Toss with olive oil and...
read morePotato-Kale Hash with Eggs
Adapted from Eating Well Sept/Oct 2014 INGREDIENTS 5 cups unseasoned frozen shredded hash browns (see Tip) 1 medium red onion, thinly sliced 4 cloves garlic, sliced 1/4 cup extra-virgin olive oil 2 tablespoons whole-grain mustard 1/2 teaspoon salt 1/2 teaspoon ground...
read moreTomatillo Sauce
Submitted by Lisa ShaftelAdapted from Bon Appétit | July 1998 Yield: Makes about 2 3/4 cupsIngredients 1 1/4 pounds tomatillos, husked 2/3 cup chicken stock or canned low-salt broth 2/3 cup chopped fresh cilantro 2/3 cup chopped green onion tops 1 large jalapeño...
read moreButternut Squash and Apple Soup
Adapted from Ina Garten Ingredients2 tablespoons unsalted butter2 tablespoons good olive oil4 cups chopped yellow onions (3 large)2 tablespoons mild curry powder (use less if concerned, make usr it is mild)5 pounds butternut squash (2 large)1 1/2 pounds sweet apples,...
read moreGolden Spinach Strata
Adapted from Chicken and Egg Serves: 12 Ingredients 2 tablespoons unsalted butter 1 medium onion, sliced 5 cups lightly packed cubed (3/4- to 1-inch cubes) challah or another egg bread 2 cups lightly packed shredded butternut squash (from about 3/4 pound squash) One...
read moreCaramelized Butternut Squash
Adapted from Ina Garten Ingredients 2 medium butternut squash (4 to 5 pounds total)6 tablespoons unsalted butter, melted1/4 cup light brown sugar, packed1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper Directions Preheat the oven to 400 degrees F.1....
read moreKohlrabi and Carrot Pancakes
Ingredients 2 medium kohlrabi Carrots to equal kohlrabi in volume 2 tablespoons grated red onion 2 extra-large eggs, lightly beaten 6 to 8 tablespoons all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Unsalted...
read moreGrandmother’s Radish Leaf Soup
Adapted from Bon Appetit | May 1994 Submitted by Susan Peters Serves 6 Ingredients 3 large bunches radishes 1 tablespoon butter 1 very large onion, chopped 4 russet potatoes (about 1 1/2 pounds), peeled, chopped 3 cups water 2/3 cup milk Instructions Cut leaves from...
read moreVanilla and Cardamom glazed Acorn Squash Rings
Adapted from Fast Fresh and Green by Susie Middleton Ingredients 1 small Acorn squash 2 TBL unsalted Butter 2 Tsp. Maple Syrup 1 1/2 Tsp. Vanilla extract 1/8 Tsp. ground Cardamom Kosher salt Directions 1. preheat oven to 475 degrees and line a large baking sheet with...
read moreSichuan-Style Stir-Fried Greens
Adapted from Recipes from the Root Cellar by Andrea Chesman Ingredients 2 Tbl peanut, sunflower or canola oil 4 small dried chillies or 1/2 tsp. crushed red pepper flakes 2 tsp. Sichuan peppercorns 2 garlic cloves minced 1 1/2 lb. Bok Choy or other Chinese greens...
read moreChinese Steamed Greens
Adapted from Recipes from the Root Cellar by Andrea Chesman Ingredients 1 1/2-2 lbs greens (Napa cabbage, Bok Choy kale or mustard greens). Remove and discard tough stems. soy sauce Asian sesame sauce Directions 1. Steam greens in a steaming basket over the boiling...
read morePenne with Pomodoro Crudo
Adapted from Molto Gusto by Mario Batali Ingredients Kosher salt 1 lb penne 1 lb ripe tomatoes cut into 1/2" dice Pinch of sugar sea salt 6 Tbl olive oil Freshly grated Parmegiano for serving Directions 1. Cook Pasta al dente in 6 qts of salted (3 TBL kosher salt)...
read moreGreen Beans with Charred Onions
Adapted from Molto Gusto by Mario Batali Ingredients Kosher salt 1 lb. young green beans 2 medium sweet onions 1 1/2 Tbl balsamic vinegar 1 1/2 Tbl orange juice 2 Tbl olive oil sea salt Directions 1. Bring 4 qts of water to boil and add 2 Tbl Kosher salt 2. Add...
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