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Parsnip and Apple Soup
Serves 6   3 tbsp. butter 3 large leeks, white and pale green parts finely chopped, dark green parts reserved 5 large parsnips (about 1 1/2 lbs), peeled [or scrubbed!] and cut into 1/2-inch pieces 2 medium Fuji apples [what's in our box!], peele

Breakfast Veggie Fried Rice
There's so much to cook this time of year -- squash casserole, pumpkin pie, squash risotto, minestrone soup, borscht. But the recipe I want to give you this week is the magic breakfast recipe in our house. Last fall our midwife, Kirsten Lane, told

Maple Glazed Parsnips
2 cups parsnips (peeled, cut into ½ inch rounds)Spray a baking pan with oil. Place the parsnip rounds into a single layer on pan and spray lightly with oil.Sprinkle with salt. Bake in preheated oven at 400 F until soft, 30 minutes.1 tablespoon
Products (Parsnip, Butter, Maple Syrup)

Sauteed Kohlrabi
It's the season of all vegetables
Products (Kohlrabi)

Roasted Root Vegetable Medley
Use any combo of root veggies for this dish - be creative!

Golden Roots & Greens Soup
(This hearty soup is a beautiful golden color, with flecks of green swirled throughout. Delicious and nutritious autumn fare!)   1 large leek or onion 2 big or 4 medium potatoes           

Kohlrabi Vegetable Stew
modified from The Rolling Prairie Cookbook
Products (Celeriac, Kohlrabi)

Curried Squash Soup – adapted from Nourishing Traditions by Sally Fallon
1 large or 2 small squash or pumpkins                                   

Classic Winter Squash Soup
One of the best things about fall! Any winter squash will make a great hearty soup with this recipe—buttercup, butternut, delicata, acorn… Have fun with the easy mix-n-match flavors of fall!
Products (Winter Squash)

Baked Winter Squash with Apples
From Rolling Prairie Cookbook, by Nancy O¡¯Connor, p. 180.

Apple Stuffed Squash
2 acorn squash, halved and seeded1 tablespoon melted butter or margarine1/4 teaspoon salt1/4 teaspoon ground cinnamon2 cups cooked white or brown rice (cooked in chicken broth)1 cup unsweetened applesauce1/2 cup chopped celery1/2 cup chopped toasted

Carmelized Turnips
Ingredients 3 cups diced peeled turnips 1/4 cup water 1 cube chicken bouillon 1 tablespoon butter, or more as needed 2 tablespoons white sugar Directions Place the turnips into a skillet with the water and chicken bouillon cube over medium
Products (Turnip)

Crispy Baked Radish Chips
10 -15 large radishes nonstick cooking spray salt, to taste pepper, to taste Directions: Preheat oven to 375 degrees. Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray. Lightly mis
Products (Radish)

Roasted Garlic
So simple, so good, so versatile, so pungent... catch my drift?These are the best addition to soups, hummus, burritos, fish, lamb or chicken or even just spread across a piece of crusty bread. Ingredients2 heads of garlicOlive oil Directions1.) Cho
Products (Garlic)

Baked Apples
A tasty treat and much quicker to make than pies (also gluten free)! Mim says she likes to make a big tray of these and eat them hot or cold with yogurt on them. Ice cream, whipped cream or milk would also be grand!8 apples, cored½ cup brown s
Products (Apples, Butter, Maple Syrup)

Louisiana Hot Pepper Sauce
1.5 c distilled white vinegar 1 teaspoon salt 1 pound of mixed hot peppers, seeded and chopped into about 1 inch pieces. If you like heat, leave the seeds in. Beware of the habaneros. Even one per batch will add considerable heat. Wear rubber glo

Wild Rice Salad with Celery, Chard and Walnuts
I got this recipe off the internet about a year ago and have made it MANY times since. It’s a household favorite with the interns and the family, and I love it because it’s very quick and simple to prepare. I often find myself without any walnut oil
Products (Swiss Chard, Celery)

Eggplant Soup
Ingredients ñ 1 tablespoon vegetable oil ñ 1 medium onion, chopped ñ 1 pound ground beef ñ 1 clove garlic, crushed ñ 1 pound eggplant, diced ñ 3/4 cup sliced carrots ñ 3/4 cup sliced celery &nt

Eggplant Pizzettes
Ingredients Aluminum foil 1 large eggplant 1/2 cup pizza sauce 1/2 cup fresh pre-diced onions 1/2 cup fresh pre-diced bell peppers 3/4 cup shredded mozzarella cheese Prep ñ Place oven rack 6 inches from broiler, then preheat on broil. &nti

Anything Goes Quiche
Quiche is a great way to use up whatever leftover veggies you have on hand. And it works at any meal - breakfast, lunch or dinner!

Coconut-Curry Zucchini
Bill says "Wow"...can't have too much zucchini with this recipe!
Products (Onion, Garlic, Zucchini)

Cantaloupe Bread
3 eggs 1 cup vegetable oil 2 cups white sugar 1 tablespoon vanilla extract 2 cups cantaloupe - peeled, seeded and pureed 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 3/4 teaspoon baking powder 2 teaspoons ground cinnamon
Products (Eggs, Melon, Cantaloupes)

Easy Melon Sorbet
1) To freeze melon chunks: Cut cantaloupe in half and scoop out seeds. Cut into wedges and remove peels. Then cut wedges into chunks and place on cookie tray in freezer. 2) To make sorbet: Remove melon chunks from freezer and place in food proces
Products (Melon)

Edamame Humus
An excellent spread for crackers or dip for vegetables
Products (Edamame)

Buttery Soybean Pate
   1 tsp Canola oil 2 cl Garlic, minced 1 sm Onion, finely chopped 1/2 sm Carrot, finely chopped 1/3 c Minced parsley 1 1/2 c Cooked soybeans (edamame) 1 tbs Butter 1 tsp Soy sauce, or to taste Water or veg broth Fresh pepper to
Products (Edamame)