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Chutney-Glazed Carrots
Chutney-Glazed Carrots, from Everyday Food, May 2012 Preheat oven to 400 degrees. On a rimmed, greased baking sheet, toss together 1 1/2 pounds carrots, halved lengthwise and cut into 1 1/2-in. pieces, 4 tablespoons mango chutney, 2 tablespoons unsa
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Asian-Style Greens and Chicken with Sesame, Ginger and Soy Sauce
4 tablespoons light sesame oil or olive oil2 tablespoons white hulled sesame seeds4 teaspoons peeled, minced ginger root2 garlic cloves, minced2 pounds tender Asian greens (works great with Tokyo Bekana)2 tablespoons soy sauce4 teaspoons rice vinegar

Winter Vegetable Pasta with Cheese adapted form Your Organic Kitchen
12 oz. angel hair or linguine pasta 3 tbsp. extra virgin olive oil 1 onion, peeled and cut into small wedges 2-3 garlic cloves 2 tbsp. balsamic vinegar ½ c. chicken or vegetable broth 4 c. cooked winter vegetables (such

Roasted Garlic
Gourmet food--Yum!
Products (Garlic, Thyme)

Garlic and Onion Sauteed Chard
One bunch of organic chard per two adults Five cloves of garlic One yellow onion EVOO or oil of choice Fine grain sea salt Hand wash your chard, dry it and then tear the leaves off of the stalks. Lay your stalks aside. Slice the onion int
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Beets and Pasta
2 pounds small red or golden beets, scrubbed well 1 clove garlic, minced ¼ cup fresh orange juice 2TBs ground coriander Coarse salt and ground pepper 1 pound gemelli, or other short pasta 6 ounces blue cheese, crumbled   Preheat o
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Greens with Horseradish-Creme Fraiche dressing
I don't tend to have flaxseeds or amaranth around, so I just leave them out. Use em' if you got em' I suppose :) Also, we just use whatever greens we have around (usually kale or collards), but the more bitter (radicchio, escarole, endive) or spicy (

Shan Salad with Cellophane Noodles and Ginger
Napa, cellophane noodles, cilantro, and flavorful dressing

Napa Cabbage Cooking Tips
NAPA CABBAGE  Cooking Tips * Napa make wonderfully light, juicy slaw. For coleslaws, thinly slice Napa cabbage, do not grate (Napa becomes watery when grated.) Mix in grated carrot, green onion and a traditional mayo or yogurt dill dressin

Beef and Napa Cabbage Stir Fry
1 tablespoon soy sauce 1 tablespoon rice vinegar (not seasoned) 2 teaspoons oyster sauce 1 tablespoon cornstarch 1 pound flank steak 3 tablespoons vegetable oil, divided 3 garlic cloves, smashed 1 (1-inch) piece peeled ginger, cut into 1/4-i

Dark Chocolate Beet Bundt Cake
Ingredients 3 medium beets, cooked and cooled 1/2 cup unsalted butter, melted 1/2 cup light olive oil 3/4 cup pure maple syrup 1/2 cup honey 3 medium eggs 1 teaspoon pure vanilla extract 1 cup organic, unbleached white flour 1 cup organi

Roasted Squash with Lemon-Tahini Sauce
Feel free to substitute other varieties of winter squash

Acorn Squash with Walnuts and Cranberries
Ingredients 1 Acorn Squash, cut in half ½ cup walnuts, roughly chopped ½ cup cranberries, frozen or fresh 4 tablespoons brown sugar (adjust to your preference, or use honey or maple syrup if desired) 2 tablespoons butter Instr

Watermelon Radish, Orange, and Goat Cheese Salad
Ingredients: 1 shallot or half of a small red onion 2 to 3 tablespoons white balsamic vinegar kosher salt 2 to 3 watermelon radishes 2 to 3 oranges, clementines, grapefruit, etc. (I used Cara Cara oranges, which are sweet, pretty and delicious
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Roasted Garlic Brussels Sprouts
Along with the bacon, these babies get roasted to absolute crisp-tender perfection, bubbling up in that bacon fat along with balsamic vinegar, and finally tossed with a little bit of honey. Even the pickiest of eaters will be gobbling this up in no

Asian Stuffed Napa Cabbage Rolls
Ingredients: 1 lb lean ground beef or ground turkey 2 carrots, shredded 1 cup cooked brown rice or quinoa 4-5 garlic cloves, minced 2 tablespoons ginger, minced 1 small onion, minced 3 tablespoons low sodium soy sauce 2 tablespoons toaste

Tatsoi Rice Stir-Fry
Really, this recipe is just a starting point. Use whatever veggies or meat you like and stir fry to your heart's content.
Products (Onion, Garlic, Tatsoi)

Radish and Root Kimchi
A delicious treat for the palate and for the gut. This recipe has been modified from Wild Fermentation by Sandor Ellix Katz

Easy Ranch Carrots
Ingredients 1 lb. carrots, cut into pieces 2 tablespoons olive oil 2 tablespoons unsalted butter   2 tablespoons chopped parsley leaves For the ranch seasoning mix 1 teaspoon dried parsley 1/2 teaspoon garlic powder 1/2
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Sauteed Radishes, Carrots, and Parsnips
Ingredients:   2 cloves garlic (minced)2 tablespoons extra virgin olive oil1 pound of carrots (peeled and cut into matchsticks)½ pound of parsnips (peeled and cut into matchsticks)1 watermelon radish (about half pound, peeled and cut in

Roasted Acorn Squash
Ingredients 1 Acorn squash 1 Tbsp Butter 2 Tbsp Brown Sugar 2 teaspoons Maple Syrup Dash of Salt Directions Preheat your oven to 400°F (205°C). Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half, from ste

      - 1 1/2 C. thinly sliced potatoes - 1 C. thinly sliced beets               - 4 C. water         - 2 Tbs.  bu
Products (Onion, Cabbage, Beet, Carrot, Potato)

Cabbage Au Gratin
Cabbage Carrots Onion Butter Grated Swiss or cheddar cheese Cheese Sauce Prepare 2 cups of cheese sauce. Recipe follows. Sauté 3 cups of finely chopped cabbage with 1 small diced onion. Place half the cabbage in a buttered casserole dis
Products (Onion, Cabbage, Carrot)