Autumn Harvest Soup
Here’s an easy recipe found on mercola.com for a sweet soup made with your extra squash and sweet potatoes. Serves 4. (more…)
Tagged: garlic
Cabbage and Onion Torta
This recipe from the New York Times is a delicious way to use up a LOT of cabbage. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you’ve ever eaten what is arguably a challenging vegetable. It’s at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can’t find fontina, try Gruyere, Swiss or muenster instead. (more…)
Gratin of Flageolet Beans
Here’s a twist on the classic cassoulet recipe from the New York Times. Serves 8. (more…)
Escarole with Cannelloni Beans
When faced with escarole, I had to become creative. I threw this together, and surprise! I loved it! You can use any greens in the recipe. For an easy entrée, add a little more stock to the mix when cooking and toss it with pasta when done.
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Broccoli Raab with Caramelized Onions
This recipe, found at simplyrecipes.com is the classic Italian way to prepare broccoli raab. It’s also great served with Italian sausage and pasta.
Note that this recipe also includes the blanching steps, which is the key to removing much of the natural bitterness in broccoli raab. Some people blanch their raab, some do not — so if your raab isn’t particularly bitter, or you like bitter greens, you can easily skip the blanching steps. (more…)
Ginger Garlic Green Beans
Here’s a simple recipe submitted by a CSA member that cooks up quickly. It’s packed with big flavors that pair well with any type of bean. Serves 4.
Frisée with Feta and Spicy Maple Pecans
This recipe from the Simply Organic cookbook may have a long ingredient list, but it is relatively simple to put together. (more…)
Roasted Butternut Squash and Whole Wheat Penne
From Cuisine at Home magazine, here is a tasty and full-of-Fall-flavor main dish. You can substitute turkey bacon for regular if you wish. The recipe yields 4 servings. (more…)
Wilted Swiss Chard with Garlic, Lemon, and Parmesan
Here’s another simple recipe from Gourmet magazine. Anchovies and Parmesan give this Swiss chard side dish a Caesar-salad-like twist. Try it out! (more…)
Potato and Swiss Chard Gratin
This recipe from The New York Times is a hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal. (more…)