Quick-Pickled Day Lily Buds
Ingredients: ¼ c. white wine vinegar½ c. water (or enough to cover the buds in bowl)2 t. salt1 T. plus 1 t. sugar3 cloves1 stick cinnamon10 peppercorns1 c. closed, pale lily buds, stems cut off...
View ArticleChilled Corn Soup
Serves 4 to 6This soup, which can also be served hot, is wonderful made with water, but if you have a little extra time, it’s far better with corn broth. Not only does the broth enhance the flavor, but...
View ArticlePanzanella
Panzanella 6 tablespoons extra-virgin olive oil3 cups ½-inch cubes sourdough bread (with crust)2 tablespoons balsamic vinegar or red wine vinegar4 medium tomatoes (about 1 ½ pounds), cut into wedges4...
View ArticleLacto-Fermented Apple Salsa
Yields 1 quart•½ cup filtered or non-chlorinated water•2 tablespoons honey•2 tablespoons whey (optional but useful, directions for how to make whey are below)*•1 tablespoon apple cider vinegar•2...
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Creamy Cauliflower and Celery Root Soup with Roasted Shitakes
Serves 4-6 2 large garlic bulbs2 tablespoons plus 2 teaspoons extra virgin olive oil, dividedSea salt1 medium onion, diced 1 medium-large head of cauliflower (2 1/2 lbs), cut in 1 1/2 in. chunks1...
View ArticleAutumn Harvest Medley with Chinatown Pico de Gallo
Autumn Harvest Medley1. Saute ginger in olive oil2. Add vegetables in order of how long they need to cook; carrots, cauliflower, tomatillo, mushrooms, bok choy, chard, thyme. 3. As you add veggies,...
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Apple Crumble
Ingredients: 4 apples (peeled, cored, diced; a mixture of your favorite local apples works well!) Juice and zest from 1/2 a lemon1 cup rolled oats1 cup whole wheat flour1 cup oat flour1 cup walnuts1...
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Roasted Pumpkin and Cauliflower Pasta
Prep time: 10 minutes Total time: 45 minutesIngredients:1 small/medium sized baking pumpkin1 medium sized cauliflower head1 box of pasta of your choice (gluten-free if desired!)8 tablespoons olive oil...
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Kale and Beet Salad
Serves 4 Sweet Lemon and Miso Tahini Dressing (Makes about 1 ¼ cup)• 1/4 cup (60 milliliters) fresh lemon juice, or to taste• 1/4 cup (60 milliliters) raw or roasted tahini • 1/4 cup (60 milliliters)...
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Eat Your Greens Detox Soup
This recipe for "Eat Your Greens Detox Soup," comes from The Oh She Glows Cookbook by Angela Liddon, self-trained chef and food photographer who has spent years perfecting the art of plant-based...
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Carrot Soup with Garlic Chips
Kill your winter blues with this delicious vegan carrot soup with garlic from The Whole Bowlby Rebecca Wood and Leda Scheintaub.read more
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Sweet Potato, Leek and Spinach Frittata
The Clean Plates Cookbook is the perfect introduction to healthy, clean eating by mapping out delicious meals made of real, whole ingredients. Satisfy your morning hunger with this delicious recipe for...
View ArticleBaked Shiitake Caps
These luscious, fragrant mushroom caps make for a great appetizer or simple vegetarian entrée, and are also delicious on top of pasta. The recipe comes from The Connecticut Farm Table Cookbook, a...
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Roasted Asparagus with Green Garlic and Radishes
This wonderful spring recipe for Roasted Asparagus with Green Garlic and Radishes comes from Root to Leaf: A Southern Chef Cooks Through the Seasons, a unique vegetable-centric cookbook for omnivores...
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Arugula Salad with Roasted Cherries and Goat Cheese
This recipe for Arugula Salad comes from The Healthy Mind Cookbook by Rebecca Katz with Mat Edelson. Each of Katz’s recipes is derived to harness the latest research in brain science. Not only are they...
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Zucchini Butter
Yields 2 half pints• 3 tablespoons olive oil• 1 tablespoon butter• 5 garlic cloves, gently smashed• 2 large zucchini, cut into a 1/2 inch/5 cm cubes (about 2 pounds/910 g)• 5-6 springs of thyme• 1/2...
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Grilled Corn on the Cob with Smoked Paprika-Lemon Butter
This month's seasonal recipe for Grilled Corn on the Cob with Smoked Paprika-Lemon Butter comes from The Lemon Cookbook by Ellen Jackson. Lemons add tanginess to desserts and brightness to help...
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Farro Salad with Roasted Eggplant, Caramelized Onions and Pine Nuts
This month’s seasonal recipe for Farro Salad with Roasted Eggplant, Caramelized Onions and Pine Nuts comes from the cookbook Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living by...
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Roasted Carrots with Garlic Confit and Thyme
This month’s seasonal recipe for Roasted Carrots with Garlic Confit and Thyme comes from A Girl and Her Greens by chef and restaurant owner April Bloomfield. Greens is a perfect follow up to...
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Butternut Squash and Apple Soup
This recipe for Butternut Squash and Apple soup comes from Olwen Woodier’s The Apple Cookbook, which contains 140 sweet and savory apple-centric recipes. No other fruit is more synonymous with fall...
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