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Turkey soup may be the end of the line for turkey leftovers, but that doesn’t mean it needs to be boring! Here’s a tasty soup recipe found on www.epicurious.com that’s made with all your favorite summer veggies: zucchini, pepper, onion, carrot, and garlic. Enjoy! Serves 4. (more…)
This baked eggplant recipe, found on marthastewart.com is much lighter than the fried alternative. It’s more healthy, and won’t leave your kitchen stove messy and oil-spattered. It’s always a crowd-pleaser and will satisfy meat eaters and vegetarians alike – don’t expect to have many leftovers! Serves 8. (more…)
Got tomatillos? Grab your favorite tortilla chips for dipping in the best homemade salsa verde recipe ever. This recipe, found on www.simplyrecipes.com, includes three methods for making this Mexican green salsa with roasted tomatillos, chile peppers, lime juice, cilantro, and onion. (more…)
The recipe serves 4 and can be accompanied with a simple rice or couscous. (more…)
Zuccanoes (stuffed zucchini) are an ultra filling vegetarian dinner with almonds, rice, savory veggies, and fresh herbs. This recipe is from the original Moosewood Cookbook and can also be found on the Kitschen Cat food blog. Serves 4-6. (more…)
A delicious and simple start to a down-home Italian meal. This recipe yields 4 servings. (more…)
This is a delicious seasonal soup, served at Michael’s on the Hill restaurant in Waterbury, Vermont, close to Stowe. The recipe serves 6 but can easily be doubled and it freezes well. (more…)
Fennel, also known as sweet fennel or finocchio, originated in the Mediterranean and is popular in Italian and Scandinavian cooking. Closely related to parsley, carrots, dill and coriander, this aromatic vegetable is the swollen, immature stem of a large, feathery bush. The young stems of the plant overlap at the base to form a bulb with white-to-pale-green ribbed layers. Although the stalks are similar to celery both in their appearance and in their crunchy texture, all parts of the plant (bulb, stalks, and fronds) have a pleasantly sweet anise, or licorice-like flavor, and are edible. (more…)
From the cookbook “Simply Organic”. If you have a mandoline to slice the vegetables thinly, all the better. You can also substitute broth instead of milk. It tastes better if made one day ahead. (more…)
