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Thai Chicken & Lemongrass Soup
  Ingredients:   1.5lb boneless skinless chicken breast cut into cubes 1.5 cups white cooking wine 1 32oz container chicken broth 2 cups water 3 stalks lemongrass 1 medium white onion chopped 1 Lisbon lemon 4 sprigs dill chopp

MIzuna Mustard Pesto
3-4 heaping handfuls mizuna 1-2 cloves garlic 1 cup sunflower seeds 1 cup olive oil Salt to taste   Grind sunflower seeds and garlic in a blender or food processor until mixture has a uniform consistency.  Pour mixture into a bowl an

Tuscan Kale Caesar Slaw
Tuscan Kale Caesar Slaw Bon Appétit | July 2011  by The Bon Appétit Test Kitchen Serves 4-6 The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw
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Stir-Fried Shanghai Bok Choy with Ginger
Stir-Fried Shanghai Bok Choy with Ginger Gourmet | December 2004  Adapted from Grace Young Tender bok choy is right at home with these flavors.  Grill up some tuna steaks and your dinner is ready.  Ingredients 1 (2-inch) piece gi
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Kale Banana Smoothie
1 frozen banana, sliced cup kale, torn in pieces, lightly packed, stems removed cup almond milk 1/8 tsp nutmeg 1/8 tsp cinnamon 1/8 tsp ground ginger   Blend above ingredients. Optional: You can also add cu
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Ethiopian Collard Greens (Ye'abesha Gomen)
4 tbsp. unsalted butter 1⁄8 tsp. black cardamom seeds 1⁄8 tsp. ground fenugreek 1⁄8  tsp. nigella seeds 1⁄4  cup extra-virgin olive oil 1 large yellow onion, minced 3 cloves garlic, minced 2 Thai chiles, stemmed, s
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Stir-Fried Bok Choy with Ginger and Garlic
Quick and Easy - Perfect with our baby bok choy
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Stir Fry Bok Choy and Mizuna
yield: Makes 4 servings active time: 30 minutes total time: 30 minutes This stir-fry gets its hit of green from bok choy and mizuna, a Japanese salad green. Recipe Courtesy Bon Appetite Magazine Ingredients 3 1/2 tablespoons

Red Garnet Yam and Leek Frittata
Adapted from: http://www.rachaelrayshow.com/food/recipes/sweet-potato-and-leek-fritatta/   Serves: 4-6 Preparation Time: 1 hour   3 tablespoons Extra Virgin Olive Oil 2 large yams or sweet potatoes, cut in half and thinly sliced 2 me
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Delectable for holidays and special dinners

Serves 112 leaves of fresh Osage mint Shaved ice
4 tsp of super fine sugar 2 ½ ounces bourbon
2 tsp spring water 6 spring of fresh Osage mintPlace mint leaves, sugar and water in a 12 oz chilled tumbler.

Autumn Celeriac Puree
A wonderful take on mashed potatoes. A great way to use celeriac and pull out it's wonderful flavors!
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Turkish Style Braised Leeks
Original recipe from Aliye over at beachgreens... Turkish Style Braised Leeks A large amount of my vegetable cooking skills come from my Turkish heritage. There is an entire category of dishes in Turkish cuisine called 'Zeytinyagli', or 'With Olive
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Pumpkin Gnocchi with Lemon Sage Sauce (can use sweet potato also!)
Another wonderful recipe with a new twist from San Antonio's "Green Vegetarian Cuisine & Coffee Restaurant's" Chef Mike Behrend
Products (Pumpkin, Sage, Olive Oil)

Parsnip Chowder
A perfect soup for sweet, winter parsnips.
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Roasted Winter Vegetables
Serves 8 (side dish), 3-6 (main course)“We have some version of this at least once a week,” says contributor Linda Bulson. “You can vary the vegetables, but I've found that it's best to include at least one sweet vegetable (carrot,

Roasted Sweet-and-Sour Beets, Carrots, and Parsnips
Ingredients 1  pound  small beets, trimmed, peeled, and cut into wedges 1  pound  parsnips, cut into (2-inch-thick) slices 1  pound  carrots, cut into (2-inch-thick) slices Cooking spray 1/4  c

Honey-Glazed Carrots with Fresh Mint
carrots, butter, honey, fresh mint
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Root Vegetable Curry with Almonds
Preparation Time: 20 minutes Cooking Time: 45-50 minutes Serves: 4   4 TBSP Olive Oil 1/2 TSP cumin seeds 1/2 TSP coriander seeds 1 onion chopped 1 garlic clove sliced 1 small piece of fresh ginger, about the size of clove of garlic, pe

Beet Hummus
lb beets (~4 medium-sized beets), scrubbed clean, cooked, peeled, and cubed* 2 tbsp tahini sesame paste 5 tbsp lemon juice 1 small clove garlic, chopped 1 tbsp ground cumin 1 tbsp lemon zest Generous pinch of sea salt or K
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