Ingredients: For filling: 1/3 to 2/3 cups sugar 1 Tablespoon cornstarch 5 cups peach slices
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Another recipe from the “Simply Organic” cookbook.
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Ingredients 2 lbs carrots ¼ Cups Olive Oil 1 Tablespoon fresh chopped thyme 4 Tablespoon brown sugar 4 Tablespoon balsamic vinegar 2 oz no-fat feta cheese
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This recipe was in the July issue of Gourmet magazine.
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Ingredients: 1 lb ground chicken or turkey ½ yellow onion, minced ½ poblano or cubanelle pepper, minced 1 teaspoon Chinese 5-spice powder
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Ingredients 1 ½ lb pumpkin, butternut squash or acorn squash Small handful of lime leaves (optional) 2-3 chilies (or 1 small can) 2 cloves garlic, peeled and finely sliced
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Here’s a great recipe for cabbage and leftover poultry! Feel free to use tofu instead of the cooked turkey or chicken for a vegetarian option.
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This recipe takes Julia Child’s recipe for cream of cucumber soup and turns it into a healthier zucchini version.
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This surprisingly easy and tasty recipe is from The Complete Book of Soups and Stews by Bernard Clayton Jr. It is great served hot or cold and freezes well. Try it with all the different varieties of green beans we receive.
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This recipe is adapted from the Joy of Cooking. It is a nice basic recipe that you can use for any of the greens we receive.