serves 4 1 tablespoon extra virgin olive oil 1 tablespoon fresh ginger 1 tablespoon Bragg Liquid Aminos 1 tablespoon mirin 1 cup cooked chickpeas 1 bunch baby bok choi, chopped into large pieces 1/2 cup toasted cashews In a large skillet over medium heat, saute ginger in olive oil […]
Recipes
2 cans of chick peas (garbanzos) drained 1 cup sesame seeds or tahini 2 tablespoons olive oil 1/2 cup lemon juice 1/2 cup fresh chopped garlic scapes Place the ingredients in a blender on high until a thick paste forms. Salt to taste. Variation: Add your favorite curry, to taste.
Garlic Scape Hummus
from www.epicurious.com makes 10 servings 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices 5 tablespoons unsalted butter, plus 3 tablespoons melted 1 tablespoon fine sea salt 2 teaspoons freshly ground black pepper 3 medium baking apples, such as Sierra Beauty or Granny […]
Sweet Potatoes, Apples, and Braising Greens
from www.epicurious.com makes 4 servings 3 tablespoons white miso 3 tablespoons unsalted butter, softened, divided 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens 1 1/3 cups water 2 tablespoons mirin (Japanese sweet rice wine) Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and […]
Turnips with Miso
serves 6-8 1 lb 2 oz potatoes, scrubbed and left unpeeled, then cut into ½ inch slices ¼ cup olive oil 1 onion, thinly sliced 4 garlic cloves, thinly sliced 2 tablespoons finely chopped parsley 6 eggs 1 teaspoon salt 1 teaspoon freshly ground black pepper 1. Put the potato […]
Potato Tortilla
serves 4 10 ½ fl oz (300 ml) apple cider 1 lb 5 oz kohlrabi 10 ½ oz boiling potatoes, peeled and cut into chunks 2 tablespoons whipping cream ground white pepper, to taste
Kohlrabi Mash with Cider
a small handful of parsley 1 scant teaspoon dijon mustard 1 teaspoon white wine vinegar ½ cup extra virgin olive oil 1. Put 1 cup of the cider in a saucepan with 1 cup water. Thickly peel the kohlrabi, cutting off a good ¼ inch of the skin, then cut […]
Parsley oil
serves 6 2 teaspoons unsalted butter 1 tablespoon vegetable oil 5 large onions, halved and thinly sliced (about 3 pounds) 3 garlic cloves, minced ½ teaspoon salt 2 tablespoons all-purpose flour 6 cups roasted vegetable broth or 6 cups low sodium vegetable broth 1/3 cup dry sherry 1 teaspoon dijon […]
French Onion Soup
Recipes from America’s Small Farms has these tips for stuffing hollowed-out peppers, eggplants, summer squash, and even onions. These stuffing recipes will fill about 4 small bell peppers or 2 large squash. Bake stuffed vegetables on oiled baking pan at 375° for 45 minutes to 1 hour, until stuffing is […]
Ideas for Cooking from Intern Maggie
Serves 6 6 cobs of sweet corn 2 tablespoons vegetable oil 1 onion, finely diced 3 garlic cloves, crushed 1 celery stalk diced 1 carrot, diced 2 large potatoes, peeled and diced 4 cups vegetable stock 2 tablespoons finely chopped flat leaf parsley Cook the corn cobs in a large […]
Potato and Sweet Corn Chowder
serves 2 1 – 2 large fennel bulbs, with fronds attached 2 oz olive oil 1 orange ½ red onion, thinly sliced 1/3 cup pitted kalamata olives 1 tablespoon lemon juice 2 tablespoons chopped mint 1 tablespoon chopped flat-leaf parsley Preheat the oven to 400 F. Trim the fronds off […]
Roasted Fennel and Orange Salad
from Student’s Vegetarian Cookbook by Carole Raymond Yield: one serving 7 oz Chinese-style firm tofu 2 teaspoons vegetable oil ½ teaspoons minced or grated gingerroot 2 cups packed shredded bok choy (4 or 5 leaves) splash of chili oil 1 tablespoon fi