“Too Blue for You” Mashed Potatoes
Blue potatoes may look a little strange, but they are delicious! These potatoes have a meaty flesh that is great for mashing. The blue color will fade a bit as they cook. This recipe...
Category: Recipies
Root Vegetable Purée
This recipe was originally printed in Gourmet magazine, and is an easy side dish for Thanksgiving or any day. Makes about 7 cups.
Greens with Cheese (Saag Paneer)
Here is a greens recipe, from CSA member Veronica Sidhu (author of Menus and Memories from Punjab: Meals to Nourish Body and Soul), using paneer cheese rather than lentils. It is one most Americans...
Bacon and Egg Coconut Flour Muffins
Found on thecoconutmama.com food blog, these bacon and egg coconut flour muffins are easy to make and are wonderful high protein breakfast option. I make a few batches of these every month so my...
Braised Root Vegetables and Cabbage with Fall Fruit
Here’s a simple braised vegetable dish from legendary French chef Alain Ducasse, via Food & Wine. Gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. Try it as a cold-weather...
Beet Meatloaf
Don’t be frightened by the color of this beet meatloaf recipe from www.susangreeley.com. It’s really quite delicious! Of course, if you already have a favorite meatloaf or burger recipe, you could probably try adding shredded beets to...
Yacon Kale Citrus Salad
Yacon is commonly enjoyed raw. It’s really easy to prepare yacon, just peel off the brown skin and shred it or chop it into dishes, such as salads and slaws. Here’s a citrus salad found...
Skillet Roasted Parsnips and Carrots
Parsnips and carrots are a classic fall side dish. It’s best to use parsnips less than an inch wide, as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. ...
Butternut Squash Lasagna
This is a perfect fall dish highlighting the mellow flavors of butternut squash, courtesy of Parade Magazine. Can also substitute other winter squashes such as pumpkin, kabocha, or acorn for different flavors.
Bok Choy with Shiitakes and Oyster Sauce
This recipe is from Mark Bittman who writes “The Minimalist” column in the New York Times. If you do not have any dried shiitake mushrooms, so you can use fresh shiitake mushrooms. Where the...