February 15, 2010
Can’t figure out what to do with your mustard greens? These crackers make a surprisingly wonderful, and healthy, snack. The mustard takes a back seat and is so mild. I hope a few members may get motivated and enjoy. This is a raw recipe that uses a food dehydrator, but you should be able to… Read more »
Like other root vegetables, rutabaga is great baked. Try making fries with your share and you won’t be disappointed. These fries will be more like sweet potato fries, in that they will never get perfectly crisp like a potato. To help them crisp better, switch them to broil right when they are almost tender. That… Read more »
This soup is perfect for winter vegetables. Almost any greens will do nicely in here, but remember they will shrink a lot. One whole bunch isn’t too much. And remember that different greens will add different textures, so try using a few varieties, adding heartier greens like kale or collards with the other veggies and… Read more »
February 1, 2010
Fennel seeds, red chile flakes and paprika lend the traditional flavor of Italian Sausage to this vegetarian soup. You can always add the sausage back in if you like, but the soup is plenty hardy without it. Ingredients Directions Heat oil in a large saucepan over medium heat. Add spices, onion and garlic and sauté… Read more »
January 15, 2010
Serve this delicate dish between split slices of focaccia smeared with goat cheese. Makes 2 pint jars Ingredients 5 small eggplants, unpeeled, sliced half inch thick 4 large red bell peppers 2 large yellow bell peppers 1 cup olive oil 3/4 cup cider vinegar 3 cloves garlic, peeled and sliced 1/2 teaspoon pickling salt 1/4… Read more »
Sara Jones inspired this recipe with her Spaghetti Squash Latkes. There are actually a number of spaghetti squash recipes on line, but many are dessert recipes where spaghetti squash takes the place of noodles. I decided to adapt a parve potato kugel recipe. Latkes are made with a lot of oil to celebrate the miracle… Read more »
January 14, 2010
If you still haven’t found a way that you like turnips, give thisrecipe a try. Curry spices are also delicious sprinkled overroasted turnips or rutabagas, as well! And the curry spices,cumin, coriander, turmeric and ginger are all powerful digestiveaides, for those who find turnips hard to digest. Ingredients 1 bunch turnips with greens, cleaned, roots… Read more »
Ingredients 2-3 black Spanish radishes, scrubbed and grated 3 cups finely shredded cabbage 1 cup coarsely grated carrots, any color 1/2 cup thinly sliced green or red onion 2 tablespoons fresh lemon juice 1/2 teaspoon sugar 2 tablespoons olive oil 2 tablespoons finely chopped parsley, cilantro, or mint leaves Submitted by www.mariquita.com
December 12, 2009
The strands of spaghetti squash are just like grated potatoes, and their texture holds up nicely in these potato pancakes. Add a bit of finely chopped greens to the mix, if you like. Ingredients 1/2 of one small spaghetti squash, seeds removed and roasted 3 green onions or ½ yellow onion, chopped 1/2 cup finely… Read more »
December 7, 2009
Ingredients 1 cup cantaloupe or other melon of choice, medium diced 1/2 cup walnut pieces or other nut as desired 1 bunch kale, de-ribbed and cut into thin strips chiffonade style. Take the leaves and pile them on top of one another until you have ten or so stacked up. Roll them up long ways… Read more »