April 14, 2008
Ingredients 2 cups grated carrots and beets, mixed 1/3 cup granulated sugar 2/3 cup packed dark brown sugar 2/3 cup vegetable oil 2 large eggs ¼ cup yogurt 2 ½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt Streusel topping: 2/3… Read more »
Ingredients 1 cup long-grain white rice 1/3 cup nutritional yeast (available at natural food stores) 1 tablespoon salt ¼ teaspoon garlic powder 1 cup water 1 cup soy milk 1 bunch CSA broccoli, chopped 8 oz sliced mushrooms (optional) Directions Preheat oven to 350 degrees. Combine rice and dry seasonings in large casserole dish. Stir… Read more »
Ingredients 12 outer leaves of green or purple cabbage or escarole, steamed or boiled until softened 1 ounce dried mushrooms, such as porcini or other type 1 cup boiling water 1 tablespoon oil ½ onion, diced 3 cloves garlic, chopped ½ cup fresh mushrooms, chopped 1 cup cooked brown rice ½ cup pine nuts 1… Read more »
Peel the fibrous skin from the kohlrabi before shredding. You can use large daikon radish or turnips for this recipe too! Use your favorite dressing or dip for these fritters or use the lemony drizzle with chevre suggested here. Ingredients 3 medium kohlrabi bulbs (I have substituted many different root vegetables such as carrot, beet,… Read more »
Ingredients Pizza dough (you can buy prepared pizza dough at many grocery stores) ½ head escarole, cleaned, blanched and chopped 1 tablespoon capers 2 tablespoons roasted red peppers, chopped 2 tablespoons olive oil 2 teaspoons balsamic vinegar About 4 ounces fresh goat cheese Directions Blanch escarole by submersing in boiling water for about 2 minutes.… Read more »
March 24, 2008
This is a great dip for all of our fresh spring vegetables. Serve it with thin slices of raw carrot, beet, turnip or kohlrabi. You can vary the flavors to your taste, adding more dill or salt and pepper as you desire. If you are in a hurry, just try adding chopped dill to a… Read more »
Ingredients About 2-3 cups shredded kohlrabi, large radishes or cabbage 1-2 small fennel bulb, finely sliced, fronds saved for garnish, if desired 2 carrots, shredded ½ small red onion, finely sliced ½ sour apple, shredded 2 teaspoons sugar, optional ¼ cup mayo (or use a couple tablespoons olive oil) 1 tablespoon capers, finely chopped, optional… Read more »
Ingredients 3 eggs 1 cup milk ½ cup flour ½ teaspoon baking powder ¼ teaspoon salt cracked pepper dried or fresh herbs of your choice 10-12 oz of veggies. (Any kind will work. Firmer veggies should be pre-roasted or blanched for best results. This is a great way to use up leftovers.) 2-6 oz shredded… Read more »
Ingredients 5 or 6 small to medium turnips peeled and sliced (about ½ inch thick) 1/4 cup softened butter 1 tablespoon Dijon mustard Cracked Black Pepper to taste Directions Preheat oven to 350 degrees. Peel and slice turnips. Mix mustard and butter, spread on turnips. Place turnips in single layer in a lightly oiled, shallow… Read more »
I’m not sure about this recipe’s origins. My grandmother used to make this, and this is my cousin’s version. It could probably be tweaked even more to simplify. Please don’t be frightened when you see that it calls for Ramen noodles! I usually dislike them, although in this recipe they are truly transformed into something… Read more »