Asian Carrot Slaw
Carrots, Green onions,
Ingredients 3 cups rolled oats 1/2 cup sunflower seeds 1/2 cup sliced almonds 1/2 cup chopped pecans 1/4 cup chia seeds 2 tsp pumpkin pie spice 1/2 tsp salt 1/3 cup pumpkin puree 1/3 cup maple syrup
Pumpkin Ginger Bread
12T unsalted butter, melted 1 c sugar 2 ½ c flour 1 c light brown sugar 2 t baking powder 3 eggs 2 t ground ginger ½ t nutmeg ¼ t allspice 1 t salt 1 ¾ c pumpkin puree Glaze: 1 ½
Napa Cabbage Stir-fry
www.food network.com 6 tablespoons peanut oil 2 shallots, thinly sliced 1 (2-inch) piece ginger, peeled and grated 1/2 small head napa cabbage, core removed and finely sliced Salt 2 cloves garlic, minced 1/2 pound medium shrimp,
How to Roast Garlic
Turn Heads in Buttery Goodness
Kohlrabi with Honey Butter
Ingredients 1 pound kohlrabi (4 to 5 small), peeled and cut into 1/4-inch strips 1 medium carrot, cut into 1/8-inch strips 1 tablespoon minced chives 1 tablespoon lemon juice 1 tablespoon butter, melted 2 teaspoons honey 1/4 teaspoon grated
Carrot Cake Balls
Cake, in pop form, great for bulk or oversized carrots
Balsamic roasted carrots and onions
1 bunches baby carrots, scrubbed, ends trimmed 2 white onions, peeled and cut into bite size chunks 1 tbs extra virgin olive oil 45g (1/4 cup, lightly packed) brown sugar 2 tbs balsamic vinegar Preheat oven to 350. Line
Napa Cabbage Salad with Buttermilk Dressing
This is so, so easy, and so good. It's a constant at farm lunches in the early summer, when the napa is abundant.
Orzo and Cheese baked acorn squash
2 small acorn squash, halved, seeded 3/4 cup water 1 cup orzo (rice-shaped pasta; also called riso) 1 cup low-fat (1%) milk 1/2 cup canned vegetable broth 1/2 cup grated sharp cheddar cheese 2 tablespoons freshly grated Parmesan cheese D
Root Vegetable Salad with Blue Cheese & Mint
Fall Session 2014: Week 4Root Vegetable Salad with Blue Cheese & Mint (Heather L.) In the Fall our inclination seems to be to roast everything in sight. I totally understand this, but sometimes your body starts to crave fresh flavors again. T
Delicata Squash Hummus
Fall Session 2014: Week 2Delicata Squash Hummus Fall and winter squash: the gift that keeps on giving... Delicious snacks! Here's a simple recipe that will keep you well stocked with a healthy snack all week. Use it to dip veggies or toast
Brussels Sprouts & Leek Tartines
Fall Session 2014: Week 2Brussels Sprouts & Leek Tartines (Heather L.) I need to make a confession. One of my favorite foods in the world is toast. It is such a humble food, yet so filling and satisfying. Part of its beauty is that it
Black Bean Sweet Potato Burritos
From Simply in Season Cookbook, p. 259, by Mary Beth Lind & Cathleen Hockman-Wert.
Baked Sweet Potato Fries
Ingredients 2 pounds sweet potatoes, about 3 large ones 1/4 cup olive or other vegetable oil 1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Caju
Other vegetables can be added such as white or sweet potatoes, onions, eggplant, garlic. etc.
1 large orange 4 medium ripe qui
Leeks en Cocote
Ingredients 8 leeks, white and pale-green parts only 2 tablespoons olive oil 1 shallot, thinly sliced 1/4 pound thick-cut bacon, sliced crosswise 1/4 " thick 2 garlic cloves, thinly sliced Kosher salt, freshly ground pepper 1/4 cup dry white
Green Soup with Ginger
A nutritional and flavorful powerhouse of a soup! This will become a family favorite!
Creamy Carrot & Leek Soup
*adapted from http://www.aspicyperspective.com/2013/03/carrot-soup-recipe.html Carrot Soup Recipe Creamy Carrot Leek Soup Ingredients: 2 lbs. carrots 3 large leeks 3 garlic cloves, minced 4 Tb. butter 1 Tb. fresh thyme or savory lea
Caramelized Cabbage Soup
This soup, adapted form the wonderful Love Soup, by Anna Thomas, is surprising and delicious. It’s a wonderful way to try cabbage if you’re sick of slaw!
Peppery Turnip Treat
adapted from "Greene on Greens," by Bert Greene
Chinese Cabbage Egg Rolls
Chinese Cabbage Egg Rolls 3 ½ oz. bean thread noodles &nbs
Braised Turnips with Mustard-Cream Sauce
the mustard and cream reduce to a thick glaze on the turnips in this French recipe. The mustard accentuates the peppery flavor of the turnips. Serve with beef or veal.
Makes 3 pint jars 1 bulb garlic, cloves separated and peeled 1 2-inch piece of ginger root, peeled 2 tbsp chili powder 2 tbsp kosher salt, if using table salt cut in half 2 large radishes, peeled, squared off and cut into ½-in dice 1 bunch
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