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FRESHFARM Market - Mount Vernon Triangle Grocery - Aggiornato al 2024, ristoranti di cucina internazionale a Washington, DC

Breakfast

Banana & Spinach Pancakes
The spinach packs a nutrient-dense punch to these pancakes. Ingredients: 4 eggs; 2 ripe bananas, peeled; 1⁄2 cup milk; 1 handful baby spinach or frozen spinach, slightly thawed; 15 fresh mint leaves (optional); 1⁄2 cup almond flour; 1⁄2 cup buckwheat flour; 1⁄2 cup unsweetened coconut flakes; 1 tsp. baking powder; pinch of sea salt; virgin coconut oil or butter, to fry
Broccoli Cheese Quiche
A nutritious way to have veggies for breakfast by combining broccoli and eggs. Ingredients: 1 1/2 cups chopped broccoli; 1 cup grated cheese (Swiss, cheddar, or another favorite); 1 9-inch whole wheat pie shell; 4 large eggs; 2/3 cup milk; 1/4 teaspoon salt; freshly ground pepper; 2 scallions, trimmed of roots and finely minced; 4 shakes of paprika
Heirloom Tomatoes with Savory Greek Yogurt
Ingredients: Measurements to be adjusted to needs. assorted heirloom cherry tomatoes – halved; strained greek yogurt or labneh; fresh oregano; fresh, grated garlic; extra virgin greek olive oil; salt & pepper to taste
Homemade Granola
Customizable granola recipes that makes for the perfect yogurt topper. Ingredients: 9 cups rolled oats; 3-4 cups nuts or seeds, chopped; 1⁄2 cup ground flax seed; 4-6 teaspoons spices (any combination of cinnamon, ginger, nutmeg, cardamom); 1⁄4 teaspoon salt 1/2 cup olive oil; 1 cup honey or maple syrup (or a mix); 2-4 cups dried fruit (any combination of raisins, dried cherries, blueberries, dates, cranberries)
Multi-Grain Waffles
A healthier version of standard waffles that are easy to make and incredibly delicious. Ingredients: 3 eggs, beaten; 1 1⁄2 cups milk or buttermilk (plus more to thin the batter as needed); 1⁄4 cup butter, melted; 1 teaspoon vanilla; 2 cups white whole wheat, all purpose, or whole wheat pastry flour; 1 cup additional flour (This can be made from 1⁄4 cup measurements of any of the following: rye, buckwheat, cornmeal, wheat germ, wheat bran, ground flaxseed, quinoa flour, or really any other flour you like.); 1 teaspoon baking powder; 1⁄2 teaspoon baking soda; 1⁄4 teaspoon salt. Optional garnishes: butter; maple syrup; sautéed apples; fresh fruit
Overnight Oatmeal
Easy, work-day breakfast: pop the oats in the fridge overnight, and they are ready to grab and go the next morning. Ingredients: 1/2 cup oats; 1/2 cup milk or coconut milk; 2 tsp maple syrup; a pinch of salt. Optional garnishes: 1/2 cup fruit (frozen wild blueberries are especially good); 1/8 tsp almond extract or vanilla; 1/4 tsp cinnamon; flax seeds; raisins or other dried fruit; toasted seeds or nuts; yogurt
Peanut Butter Granola Bars
Crunchy peanut butter granola bars with toasted oats, coconut, raisins, sunflower seeds and chocolate! Ingredients: 16oz. jar of peanut butter or sun butter; 1/4 of either honey or maple syrup; 1 cup of a puffed cereal such as rice, wheat, or millet; 2 cups rolled oats; 1/2 cup raisins; 1/2 cup sunflower seeds, toasted; 1/2 cup pumpkin seeds, toasted; 1/4 cup flax seeds; 1⁄2 cups toasted unsweetened coconut; 1⁄4 cup chocolate chips
Purple Fruit and Veggie Smoothie
Especially good as a smoothie bowl, topped with granola and fresh fruit! Ingredients: 2 cups liquid: any combination of water, milk, or yogurt; 2 small carrots, chopped; 1 cup chopped cauliflower, frozen or fresh; 1 banana; 1 cup frozen blueberries
Ramp Okonomiyaki
Japanese egg pancake. Ingredients: 2 eggs; 75g all purpose flour (about ⅔ cup); 75ml water (about ⅓ cup); a generous pinch of kosher salt; 1 bunch ramps, chopped with a few greens set aside for garnish; 1 cup shredded Brussels sprouts; ½ cup shredded or shaved carrots; 2 tsp neutral cooking oil. Serves: Makes one 10-inch omelette
Sautéed Apples
Stove-top sautéed cinnamon apples. Ingredients: 1-2 tablespoons butter; 6-8 apples, cored and cut into bite-size pieces; 1-2 tablespoons sugar or maple syrup; 1 tablespoon fresh squeeze lemon juice; 1/4 teaspoon cinnamon; pinch of nutmeg
Slow Cooker Oatmeal
Overnight oats topped with fruit, nuts, or honey. Ingredients: 2 cups water; 1 cup whole milk; 1/2 cup steel-cut oatmeal; a pinch of salt. Optional Garnishes honey; maple syrup; fresh or dried fruit; toasted nuts
Strawberry Kale Smoothie
Strawberry and kale combine to make for a refreshing and nutritious smoothie. Ingredients: 10 strawberries; 2 cups ice; 2 cups orange juice; 1 cup chopped lacinato kale; 1 cup chopped apple – any variety
Sweet Crepes
A deliciously sweet versatile breakfast dish that can be topped with your favorite fruit. Ingredients: 2 large eggs; 1 cup whole milk; 1/3 cup water; 1/2 cup whole wheat flour; 1/2 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon vanilla; 2 tablespoons butter, melted, plus 3 teaspoons for coating the pan. Serves: makes 10–12 9-inch crepes
Tofu Banana Berry Smoothie
Creamy and sweet, with a hidden hit of protein. Ingredients: 1 package (10 ounces) frozen, unsweetened strawberries, thawed; 1 cup plain soy milk; 1 small ripe banana, peeled and sliced; 1/4 cup honey; 1 package (12 ounces) silken soft tofu, drained; 2 tablespoons fresh lemon juice; Pinch of salt
Yogurt Parfait
Tasty breakfast or snack that kids can make all by themselves. Ingredients: plain yogurt; maple syrup or honey; chopped fruit (fresh or frozen); granola (optional); chocolate chips (optional)
Yogurt with Peaches, Nectarines & Honey
A simple and sweet morning treat with yogurt and fresh peaches and nectarines. Ingredients: 1 fresh peach, rinsed, pitted, chopped; 1 fresh nectarine, rinsed, pitted, and chopped; 2 cups of plain, whole milk, organic yogurt; honey or maple syrup

Baked Goods

Applesauce Oatmeal Bread
Hearty loaf perfect for breakfast or snacking. Ingredients: 3⁄4 cup sugar; 2 large eggs; 1⁄2 cup olive oil; 1 1⁄2 teaspoon vanilla; 1 1⁄2 cup whole wheat flour; 1⁄4 teaspoon baking powder; 1⁄4 teaspoon baking soda; 1 1⁄2 teaspoon cinnamon; 1⁄2 teaspoon all spice; 1⁄4 teaspoon nutmeg; 1⁄2 cup rolled oats; 3⁄4 cup applesauce; 1⁄2 cup chopped walnuts (optional)
Black Cocoa Banana Mini-Breads
Flavorful cocoa banana breads, great for breakfast or a mid-day snack. Ingredients: 1 cup whole wheat flour; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking soda; 1/2 tsp salt; 4 over-ripe bananas; 1/2 cup sugar; 1/4 lb. (1 stick) unsalted butter, melted and slightly cooled; 2 large eggs; 2 tsp vanilla extract; 1/2 cup chopped toasted walnuts or pecans. For a vegan version: replace eggs with 2 Tbsp ground flax seeds mixed with 2 Tbsp water, and replace the melted butter with 1/4 cup olive oil and 1/4 cup applesauce.
Blueberry Coffee Cake
A handed-down recipe from a beloved teacher at a FoodPrints partner school. Ingredients: 1 1/2 cup whole wheat flour; 1/2 cup ground oatmeal; 2/3 cup brown sugar; 1/2 tsp salt; 1 tsp baking soda; 1/2 tsp cinnamon; 1/2 cup butter; 1 egg; 1/2 cup whole milk; 1/4 cup apple cider vinegar; 1 1/2 cups blueberries (fresh or frozen) or other chopped fruits. Crumb topping: (Make a triple batch of topping to keep on hand in the freezer so it's always ready for a quick cake or to top muffins) 1 cup whole wheat flour; 1/2 cup old fashioned rolled oats; 1/2 cup melted butter; 1/2 cup dark brown sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon salt
Carrot Apple Flax Muffins
Flavorful muffin that makes a delicious and nutritious dessert. Ingredients: 1 1⁄2 cups whole wheat flour; 3⁄4 cup ground flaxseed meal; 3⁄4 cup wheat germ (this can usually be found near the oatmeal in your grocery store); 1⁄2 cup brown sugar, packed; 2 teaspoons baking soda; 1 teaspoon baking powder; 1⁄2 teaspoon salt; 2 teaspoons cinnamon; 1 1⁄2 cups carrots, shredded; 2 apples, cored and shredded (carrots and apples can be shredded quickly in a food processor if you have one); 1 –1 1⁄2 cups dark chocolate chips (you can substitute dried fruit such as raisins or cranberries ifyou don't like chocolate); 1 – 2 cups toasted nuts – walnuts or pecans (optional); 3⁄4 cup milk; 2 eggs, beaten; 1 teaspoon vanilla
Carrot Muffins
Pair with homemade honey butter for a delicious treat. Ingredients: 1 cup whole wheat pastry flour; 3⁄4 cup whole wheat flour; 1⁄2 cup sugar; 1 1⁄2 teaspoon ground cinnamon; 1⁄4 teaspoon freshly grated nutmeg; 1⁄4 teaspoon ground ginger; 1⁄4 teaspoon ground allspice; 1⁄4 teaspoon ground cloves; 2 teaspoons baking powder; 3⁄4 teaspoon baking soda; 1⁄2 teaspoon salt; 3⁄4 cups plain yogurt; 4 tablespoons melted unsalted butter; 1 large egg; 1⁄2 teaspoon vanilla extract; 2 cups peeled, shredded carrots (about 5 medium carrots)
Carrot Spice Cake
Warming and nutritious dessert, simple to prepare with kids. Ingredients: 3 cups grated carrots; 3 cups raisins; 4 1⁄2 cups hot water; 6 cups whole wheat flour; 3 tsp baking soda; 3 tsp cinnamon; 1⁄2 tsp grated nutmeg; 1 tsp cloves; 3 tsp salt; 6 tbsp oil; 2 cups honey or maple syrup
Corn Hoe Cakes
Less than 5 ingredient recipe that bakes into a delicious bite to serve with Veggie Chili. Ingredients: 2 cups water; 2 cups cornmeal; 2 teaspoons salt; 2 tablespoons butter. Optional garnishes: 1 tablespoon chopped fresh dill
Dark Chocolate Chip Pumpkin Bread
A favorite healthy treat for FoodPrints students. Ingredients: 2 cups whole wheat flour (or if you are trying to make fluffier cupcakes, try using King Arthur white whole wheat flour); 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 1 can (15 ounces) pumpkin; 3⁄4 cup sugar; 8 tablespoons unsalted butter (1 stick), melted and cooled; 2 large eggs; 2 teaspoons vanilla extract; 1 cup dark chocolate chips; 1 cup pecans or walnuts, toasted and coarsely chopped (optional). Optional garnish: cream cheese frosting
Garlic Herb Bread
This garlic herb spread is also delicious on regular toast, or put a pat on top of cooked rice, chicken, or fish. Ingredients: 2 whole wheat baguettes; 4 tablespoons (1⁄4 cup) butter, softened to room temperature; 8 tablespoons olive oil; 1 head garlic (4-6 cloves), peeled; 1 1⁄2 cups fresh parsley leaves; 1⁄2 cup mixed fresh herbs (any combination of rosemary, oregano, sage, basil, cilantro)
Homemade Crackers
A great baking project for parents & kids to do together with delicious results. Ingredients: 2 1⁄2 cups flour (white whole wheat flour works well); 1⁄3 cup uncooked millet; 1⁄2 teaspoon salt; 1⁄2 teaspoon baking powder; 1⁄2 cup olive oil; 1⁄2 cup water; coarse salt, for sprinkling. Optional garnishes: minced garlic; cracked pepper; fresh or dried herbs; parmesan cheese; poppy or sesame seeds
Irish Oatmeal Muffins
A hearty, healthy, delicious muffin. Ingredients: 2 cups buttermilk; 1 cup rolled oats; butter for greasing pan; 2 eggs; 3/4 cup dark brown sugar; 1 2/3 cups whole wheat flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 tablespoons light olive oil
Sweet Potato Biscuits
A sweet twist on biscuits. Ingredients: 1 1/2 pounds sweet potatoes, scrubbed clean; 1/2 cup butter, cut into 5-6 pieces; 2 cups unbleached all-purpose flour, plus extra to firm up dough; 1/2 cup sugar, with 1 tablespoon set aside; 1/2 teaspoon salt 1 tablespoon baking powder

Beans & Grains

Apple Herb Couscous
Bright notes of apple and citrus paired with savory herbs. Ingredients: 2 cups Israeli couscous (dry) or substitute orzo pasta; 1⁄4 cup olive oil; juice from half a lemon; 1 large apple; 1 tbsp fresh lemon; thyme, salt, and pepper to taste. Additional herbs such as rosemary and oregano may be added to your liking
Biriyani
Fragrant long-grained rice with vegetables cooked in spices. Ingredients: 2 medium onions, peeled and chopped; 2 tablespoons butter (plus extra for greasing the baking dish); 2 cloves garlic, peeled and finely chopped; 2 teaspoons fresh ginger, peeled and grated; 1 teaspoon ground coriander; 1/4 teaspoon ground black pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1 cup carrots, peeled, sliced into fourths and chopped; 1 – 2 cups cauliflower florets 1 cup green peas; 1 cup green beans, cut into 1/2 inch pieces; 3 cups half-cooked white or brown Basmati rice (rice should be just slightly undercooked); 2 tablespoons water; 1/2 cup cashews or sliced almonds 1/2 cup raisins; 2 hard boiled eggs, peeled
Black Bean Confetti Salad
Crunchy and refreshing salad that goes great with tacos. Ingredients: 3 (15-oz) cans black beans, drained and well rinsed (This is equivalent to 1 1/2 cup of dry beans if you are going to soak and cook them yourself, or about 4 cups of cooked beans.); 4 bell peppers, a mix of colors, chopped into a small pieces; 1/2 of a large onion – any kind (If you don't care for raw onion, just leave this out.); a handful of torn cilantro leaves; juice of 2 – 3 limes; 6 tablespoons olive oil; 2 teaspoons ground cumin; 1 – 1 1/2 teaspoons salt; 1 tablespoon honey; a pinch of cayenne pepper, optional
Black Beans with Coconut Rice & Plantains
An island inspired dish that brings together rice, beans and plantains. Ingredients: For the rice: 2 1/4 cups basmati rice; 1 thirteen-ounce can coconut milk; 3 cups water. For the beans and plantains: 2 tablespoons coconut oil; 2 ripe plantains, peeled and sliced into generous 1/4′′ thick coins; salt; 2 cups cooked black beans, heated, seasoned with salt (or if you like, with garlic, onions, etc. as you please). Optional garnishes: 1 ripe avocado, sliced; 1 mango, cubed; 1 handful cilantro; sea salt; 1 lime cut into quarters
Boston Baked Beans
A delicious sweet and savory bean dish. Ingredients: 1 large red onion; 3-4 cloves of garlic; dried chipotle pepper (optional); 1 1/2 Tbsp olive oil; 5-6 cups navy beans cooked and the liquid; 6 oz tomato paste; 1/4 cup molasses; 1/4 cup maple syrup; 1 Tbsp dry mustard; 1 tsp apple cider vinegar; 2-3 Tbsp smoked paprika; 1 tsp pepper; 1 1/2 tsp salt
Chard Tabbouleh Dolmas
Quinoa filled wraps; a blast to fill and wrap the chard with kids. Ingredients: 1-2 cups cooked quinoa 20 large chard leaves; 20 whole chives (cut them as long as you can, or tie two shorter ones together!); 4 garlic cloves, peeled and minced; 2 lemons, juiced (should make 1⁄4 cup); 1 orange, juiced (should make 1⁄4 cup); 1/4 cup olive oil; 1 cup mixed herbs, leaves finely chopped: any combination of mint, parsley, cilantro, chives, etc.; 1/4 cup raisins or currants salt and pepper, to taste
Corn Tortillas
Using masa to make tortillas is a fun activity for parents and kids. Ingredients: 2 cups masa harina (corn flour, found near other flours in the baking aisle, do not use cornmeal.); 1 1⁄2 cup hot water; 1 teaspoon salt
Crunchy Lemon-Rosemary Chickpeas
Crunchy, flavorful snack and great salad topper for a salty crunch. Ingredients: 1 can chickpeas, drained and rinsed; 1 tablespoon olive oil; 1⁄2 teaspoon garlic powder; 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried rosemary); grated zest of 1⁄2 lemon; 1⁄4 teaspoon salt
Fried Rice
The greatest weeknight dinner -- chock-full-of-veggies fried rice! Ingredients: 1 cup uncooked brown rice or 3-4 cups cooked brown rice; 1 tbsp butter or olive oil; 1 small onion, diced; 2 large cloves garlic, peeled and minced; 1" piece fresh ginger, peeled and grated; 2 carrots, peeled and grated; 1 bunch Asian greens (Bok Choi, Tat Soi, Napa Cabbage, or even spinach would work); 1⁄2 cup corn; 1⁄2 cup green peas; 1 tsp sugar; 1 tbsp fish sauce; 2 tbsp soy sauce; 2 eggs
Homemade Tortilla Chips
A quick fun way to make a crunchy snack to dip in salsa and guacamole. Ingredients: corn tortillas; olive oil; salt to taste
Indian Spiced Lentils & Kale
Well-spiced, vegetarian curry dish, protein-packed with lentils. Ingredients: 2 cups red lentils; 1 teaspoon salt; 7-8 cups water; 4 tablespoons butter; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon dry mustard; 4 garlic cloves, minced; 4 teaspoons minced fresh ginger; 2 large bunches kale. For cucumber yogurt sauce: 1 large or 2 small cucumbers; 2-3 cups plain yogurt (regular or Greek style); 1 clove garlic, grated on a microplane; 1 lemon, juiced salt to taste
Jack's Magic Beans
Flavorful slow cooker beans with the broth and garlic. Ingredients: 1 pound white beans – navy or cannellini; 1 quart (4 cups) vegetable broth; a few cloves of garlic, peeled and crushed; 1⁄2 to 1 teaspoon salt; 1 teaspoon sugar
Lentil Salad
Mediterranean flavored lentil salad. Ingredients: 1 1⁄2 cups green lentils; 4 cups water or vegetable broth; 1 cup crumbled feta; 1 roasted red pepper, chopped; 1 lemon, for zest and juice; 1 bunch parsley, leaves removed from stems and chopped; 1 bunch cilantro, leaves removed from stems and chopped; 4 scallions, split lengthwise, chopped; 1 carrot, grated; 3 tablespoons olive oil
Masoor Dal (Red Lentil Curry)
Curry flavors of turmeric, ginger, cumin, and coriander make this a warm and delicious dish. Ingredients: 1 onion, diced; 1 tablespoon ginger, grated; 2 teaspoon cumin; 1 teaspoon coriander; 2 teaspoon turmeric; 1 cup red lentils, rinsed well in a mesh colander with running water; 1 cup diced tomatoes, fresh or from a can/box; salt to taste; 3 ½ cups water, as needed. Tempering Ingredients: 1 tablespoon olive oil; 1 tablespoon mustard seeds; 1 tablespoon cumin seed; 1 handful cilantro leaves; juice from one lime
Middle East Lentils & Rice
Rice and lentils spiced with paprika is a scrumptious meal for a family. Ingredients: 2 cups green lentils; 4 1⁄2 cups water; 1 cup long grain brown rice; 2 large onions; 1 cup olive oil; 11⁄2 tsp salt; 1 tsp paprika
Prosperity Peas with Collard Greens
Rice and black-eyed peas topped with garlicky collard greens. Ingredients: 1 cup brown rice; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 bunch collard greens; 2 cups diced tomatoes (fresh or canned); 3 cups black eyed peas (cooked, canned, or thawed from frozen); red wine vinegar or apple cider vinegar to taste; maple syrup to taste; salt & pepper to taste
Risi e Bisi
Italian rice & peas. Ingredients: 1 small onion, peeled and finely chopped; 3 tablespoons olive oil; 1 clove garlic, peeled and finely chopped; 2 cups uncooked brown, long-grain rice; 2 cups vegetable or chicken broth; 4 cups water; 2 cups fresh or frozen green peas; 1/2 to 1 cup grated Parmesan cheese; 1/2 teaspoon ground nutmeg
Slow Cooker Beans for Tacos
Ingredients: 1 pound black or pinto beans; chicken or vegetable broth, water, or a combination; a few cloves of garlic, minced; 1 tablespoon cumin; 1 teaspoon salt
Slow Cooker Black Beans
A simple flavorful way to enjoy black beans. Ingredients: 1 pound black beans; water to soak the beans; 1—2 medium onions, chopped; 2 cloves garlic; 1 jar salsa; vegetable or chicken broth, just enough to cover beans; salt to taste. Optional garnishes: corn tortillas; shredded cheddar or jack cheese; sour cream; salsa; cilantro; scallions
Sofrito Rice
Use this flavorful rice as a base for your favorite meats or vegetables. Ingredients: 4 tablespoons olive oil; 1 softball size onion, peeled and diced; 4 bell peppers of mixed colors, diced small (about 6 cups); 1/2 bulb of garlic, peeled and minced (about 3 Tbsp); 2 teaspoons coriander seed, crushed with mortar and pestle; 1 bunch cilantro chopped, stems and all (1 cup packed); 1 bunch parsley chopped, stems and all (1 cup packed); 1 lemon, zested and juiced; 1 lime, zested and juiced; 1 teaspoon salt; 2 cups long grain brown rice; 3 cups of water
Spinach Hummus
A delightful hummus to cook with kids because it turns bright green! Ingredients: 1 (15 ounce) can garbanzo beans/chickpeas, drained; 1/4 cup tahini; 1/2 cup fresh spinach, chopped; 2 tablespoons garlic, minced; 3 tablespoons olive oil; 3 tablespoons lemon juice; 1/4 teaspoon sea salt. Pita Chips: 1 package whole wheat pita bread; 6 tablespoons olive oil; sea salt
Swatantar's Rice
A delicious Indian rice dish with spices and veggies. Ingredients: 1 cup basmati rice; 1 ½ inch piece of ginger; 1 Tablespoon cumin seeds; 1 cinnamon stick; A few cardamom pods, gently crushed; 3 bay leaves; ¼ to ½ cup olive oil or ghee (clarified butter); 6-7 whole cloves; 1 medium onion. Pick one or multiple vegetables: 2 cups green peas; 2 large potatoes, chopped; 1 head cauliflower, chopped; 1 head cabbage, chopped; 2 cups water; 1 teaspoon salt
Winter Squash Risotto
Creamy risotto with added richness from the squash. Ingredients: 2 Tbsp olive oil; 1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4 -inch dice (1 1/3 cups); 2 medium white onions, finely diced; 7 3/4 cups vegetable stock or canned low-sodium chicken broth; juice from 1 lemon; 1 1/2 tsp freshly grated nutmeg; About 1 tsp freshly ground white pepper; 1 tsp salt; 5 Tbsp unsalted butter; 1 1/2 cups Arborio rice (about 11 ounces); 3 Tbsp finely chopped fresh flat- leaf parsley; 1/2 cup freshly grated Parmesan cheese, plus more for serving

Dips, Dressing & Sauces

Apple Butter
A perfect topping for waffles, pancakes, and yogurt. Ingredients: 10 medium apples; 1 1⁄4 cups apple cider or juice; 1⁄2 cup white or brown sugar; 2 teaspoon ground cinnamon; 3⁄4 teaspoon ground cloves; 1⁄2 teaspoon allspice
Apple Onion Chutney
A savory-sweet spread for bread or topping for Indian dishes. Ingredients: 2 pounds apples (about 4 large), cored and chopped (no need to peel); 1 large onion, chopped; 1⁄2 cup dried fruit (raisins, currants, cranberries, etc.); 3⁄4 cup apple cider vinegar; 3⁄4 cup sugar; grated zest and juice of 1 medium orange; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground ginger (or fresh grated ginger); 1 teaspoon salt; 1⁄2 teaspoon ground allspice; 1⁄2 teaspoon ground cinnamon. Optional 1 medium fresh jalapeno, minced; pinch cayenne pepper
Apricot Chutney with Star Anise
Flavorful chutney with a hint of spice. Ingredients: 1⁄4 cup any vinegar; 1⁄2 cup water; 1⁄4 cup sugar or honey; salt to taste; 1⁄4 teaspoon black pepper; 1 small dried hot red chile (optional); 3 star anise; 1 tablespoon peeled and minced fresh ginger or 2 teaspoons ground ginger; 1⁄2 cup minced onion; 20 dried apricots, cut into 8 pieces each
Asian Sesame Salad Dressing
Serve over greens or in a veggie stir fry. Ingredients: 4 tablespoons rice vinegar; 2 tablespoons soy sauce or tamari; 2 teaspoons fresh ginger, grated (or 1 teaspoon dried ginger); 2 teaspoons sesame oil; 1 clove garlic, minced; 1 tablespoon honey; 2/3 cup olive oil
Basil Pesto
Bright green pesto makes for a nutritious & delicious dip or pasta sauce. Ingredients: 1⁄4 cup toasted pumpkin seeds, walnuts or pine nuts; 3 cups fresh basil leaves; 1⁄2 cup olive oil; salt to taste. Optional Ingredients: 2 cloves garlic, lightly crushed with a heavy knife handle and peeled; 1⁄2 cup freshly grated Parmesan cheese or Romano pecorino cheese; juice of 1 lemon
Black Bean Dip
Serve with warm tortillas or pita. Ingredients: 2 (15 oz) cans black beans, rinsed and drained (or you can use 1 cup dry black beans and cook them yourself); 1 cup grated carrot; 1⁄4 cup fresh lime juice (1-2 limes), or more to taste; 1⁄4 cup finely chopped green onions (scallions); 1⁄4 cup chopped fresh cilantro; 1 teaspoon minced garlic; 1⁄4 teaspoon salt
Buttermilk Ranch Dressing or Dip
Ingredients: 1/2 cup buttermilk; 1/2 cup mayonnaise; 1 tablespoon minced shallot or red onion; 1 tablespoon minced fresh cilantro or dill; 1 clove garlic, minced; 1- 2 teaspoons fresh lemon juice; pinch of sugar; 1/2 teaspoon table salt; 1/4 teaspoon ground black pepper
Chard Basil Pesto
Good as a pizza sauce, pasta sauce, sandwich spread, or as a dip. Ingredients: 2-4 cloves garlic, peeled; 1 handful fresh basil leaves; 1 cup fresh chard greens, stalks removed and saved for later use; 1 handful toasted pumpkin seeds, sunflower seeds, pecans, or walnuts; 2 tablespoons olive oil; 1-2 teaspoons brown sugar; pinch of salt; 1/4 cup finely grated parmesan juice from 1⁄2 lemon (optional)
Chimichurri Sauce
A tasty green sauce for roasted veggies, bread, baked potatoes, and more. Ingredients: 2 packed cups fresh parsley or cilantro; 1 tbsp green onion, roughly chopped; 2 tbsp apple cider vinegar (or fresh lemon juice); 1-2 cloves garlic, roughly chopped; salt and pepper to taste; 1/4 cup olive oil (or more to taste)
Cilantro Lime Dressing
Tangy dressing, perfect on salad and tacos. Ingredients: 1 1⁄2 cups loosely packed cilantro (remove any big stems); 2 – 3 tbsp fresh lime juice; 1 – 2 garlic cloves; 1/3 cup rice vinegar; 1/3 cup olive oil; 1⁄2 tsp salt; 1⁄2 tsp sugar
Classic Guacamole
Use your avocados to make the perfect guacamole for dip, or to top quesadillas. Ingredients: 2 Tbsp finely chopped white onion; 1 Tbsp minced fresh serrano or jalapeno chile, including seeds, or more to taste; 1⁄2 tsp kosher salt, or 1⁄4 tsp fine salt; 1⁄4 cup chopped cilantro, divided; 1 large or 2 small ripe Mexican Hass avocados, halved and pitted; A squeeze of lime, if desired
Creamy Cilantro Lime Dressing
Creamy, tangy dressing for any leafy green salad or as a dip for chopped veggies. Ingredients: 1 cup loosely packed cilantro (remove most of the stems); 1⁄2 cup sour cream, plain yogurt, or plain Greek yogurt; 2 – 3 tbsp fresh lime juice (2 – 3 limes); 1-2 garlic cloves; 1⁄4 cup olive oil; 2 tsp white wine vinegar; 1⁄2 tsp salt; 1⁄2 tsp sugar
Cucumber Raita
Good as a dipping sauce with veggies or crackers, or as a topping for Indian Spiced Lentils. Ingredients: 1 small cucumber; 1 quart plain yogurt; 2 Tbsp whole cumin seeds; 1 small onion; cilantro; salt and pepper to taste
Fresh Tomatillo Salsa (Salsa Verde)
A delicious Mexican green salsa made with roasted tomatillos, garlic, lime juice, cilantro, and onion. Ingredients: 8 medium tomatillos, husked, rinsed and quartered (about 1 lb); 1 clove garlic; 1 cup cilantro; 1⁄2 cup diced yellow onion; 1 tbsp lime juice; 1 tsp salt
Fresh Tomato Salsa
Great way to make the most of summer tomatoes and peppers. Ingredients: 1 1⁄2 pounds tomatoes (6 to 8), cored, halved, and seeded; 1⁄2 medium red onion, minced (about 1⁄2 cup); 1 jalapeño or serrano chile (inside and seeds removed for less heat, if desired), minced; 1 small garlic clove, minced 1⁄2 cup chopped fresh cilantro; 2 tablespoons freshly squeezed lime juice (1 to 2 limes); salt; 1⁄2 tsp sugar (if the tomatoes are too acidic)
Herb White Bean Dip
A protein-filled dip for veggies or crackers. Ingredients: 2 cans white beans, or 1 1/2 cups dried beans (see note below); 1/2 cup bean liquid or water; 4 medium cloves garlic, peeled and minced; 8-10 tablespoons chopped mixed fresh herbs; 2 tablespoons olive oil; 4 teaspoons fresh lemon juice; 2 teaspoons salt; Garnishes: additional olive oil and fresh herbs
Homemade Butter
Did you know all your need is heavy cream and salt to make your own butter? Ingredients: heavy cream; pinch of salt
Hummus
Whir together chickpeas, olive oil, tahini, and salt for a creamy, rich hummus dip. Ingredients: 2 cans chickpeas, or 1 1⁄4 cup dried chickpeas (see note below); 1 cup plus 2 tablespoons tahini; 4 tablespoons freshly squeezed lemon juice; 4 cloves garlic, crushed; 1 1⁄2 teaspoons salt; 6 1⁄2 tablespoons ice cold water
Jennifer's Favorite Dressing
Balsamic dressing with Dijon for extra flavor. Ingredients: 1⁄2 cup extra virgin olive oil; 1⁄4 cup red wine vinegar (Lambrusco Red Wine Vinegar is best); 1 clove garlic, mashed through a microplane or grater; 1⁄4 teaspoon salt; 1⁄2 teaspoon maple syrup; 1⁄2 teaspoon Dijon mustard
Lemony Feta-Oregano Dip
A delicious dip with lemon, feta and oregano. Ingredients: 1 cup fresh oregano leaves; 1⁄2 cup feta cheese; 1 cup toasted pumpkin seeds; 3 tablespoons fresh lemon juice; 1⁄4 cup olive oil; salt to taste
Lemony Herb Dressing
A dressing full of flavorful herbs with a lemony twist. Ingredients: A handful of fresh herbs (any combination of parsley, rosemary, chives, oregano, basil); 1⁄4 cup lemon juice (juice from 2 lemons); 1⁄2 cup olive oil; salt; pepper; pinch of sugar (optional)
Mushroom Gravy
Ingredients: 2 tablespoon olive oil; 1 medium onion, finely minced (about 1 cup); 1/4 heaping teaspoon dried sage; 1/4 heaping teaspoon dried thyme; 1 teaspoon minced or crushed garlic; 10 medium-large mushrooms, wiped clean and minced (3⁄4 pound); 1 teaspoon salt to taste; 2 tablespoons cornstarch or arrowroot; 1 quart vegetable broth; soy sauce to taste (optional); black pepper
Quick Paneer Cheese
Yes, you can make homemade cheese! Learn to make cheese by starting with Paneer! Ingredients: 1 gallon whole milk; juice of 4-6 lemons; 1/2 teaspoon salt; Optional: ghee (clarified butter)
Ranch Dressing or Dip
A healthier version of the popular salad dressing or dip for veggies. Ingredients: 1/4 cup low-fat Greek yogurt; 1 garlic clove, minced; 1/4 tsp onion powder (you can substitute 1 Tbsp fresh onion, finely minced); 1 tsp fresh chives, minced; 1 tsp fresh parsley, minced; 2 tsp yellow or deli mustard; 3/4 cup low-fat buttermilk (If you don't have buttermilk, make your own using 1 tablespoon of lemon juice + 1 scant cup of milk (makes 1 cup buttermilk); Salt and pepper, to taste
Roasted Beet Hummus
A delightful hummus to cook with kids because it turns bright pink! Ingredients: 1-2 small beets; 1 (15oz.) can chickpeas, rinsed and drained (or 1 3/4 cup cooked chickpeas); 2 heaping tablespoons tahini (sesame paste); 2 garlic cloves, minced; juice of 1/2 lemon; zest of 1 lemon (optional); 1/4 cup extra virgin olive oil; 1/2 teaspoon cumin; sea salt and pepper
Simple Baba Ganoush
Roasted eggplant blended with tahini and herbs to make a delicious dip for fresh veggies and pita bread. Ingredients: 1 medium eggplant (or 3/4 large eggplant); sea salt; olive oil (for roasting); 1 large clove garlic (grated or finely minced); 2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice); 2 Tbsp tahini. Optional: 2 Tbsp fresh cilantro, parsley, or basil, chopped
Spring Pesto
Fresh, vibrant, green sauce for pasta. Fresh, vibrant, green sauce for pasta. Ingredients: 1/2 cup pumpkin seeds; 4 cups spring greens: kale, spinach, chickweed, or arugula are all good options; 1/2 cup olive oil; juice of 1/2 lemon; 1-3 tablespoons of water, as needed; salt to taste
Strawberry Balsamic Vinaigrette
A sweet and easy salad dressing to top your favorite summertime salads. Ingredients: 1 cup olive oil; 1/2 pint of fresh strawberries (or 8oz of defrosted frozen strawberries); 2 tablespoons balsamic vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried tarragon; 1/2 teaspoon white sugar
Strawberry Rhubarb Compote
A classic springtime treat combining strawberries and rhubarb. Ingredients: 1 quart strawberries; 1 pound rhubarb; 1 vanilla bean (or 1 Tbsp vanilla extract); 1/2 cup sugar
Strawberry Tomato Sauce
Jazz up regular tomato sauce with sweet and tangy strawberries. Ingredients: 1 can (28 oz.) tomatoes; 1 pint strawberries; 3/4 tsp salt; 1/2 tsp crushed chili flake; Pinch of sugar; Big splash olive oil; 1/2 tsp fresh cracked pepper
Sweet Balsamic Vinaigrette
Sweet and tangy dressing for all types of salads. Ingredients: 1 clove garlic, mashed through a microplane or grater; 1/4 teaspoon salt; 1 teaspoon maple syrup or brown sugar; 1 teaspoon Dijon mustard; 1/3 cup balsamic vinegar; 2/3 – 1 cup extra virgin olive oil
Winter Salsa
Flavorful salsa that makes the most of winter produce. Ingredients: 2 – 3 cups whole or diced tomatoes (from a can or box); 1 jalapeño peppers (minced, seeds removed if you don't want it very spicy); 1⁄2 medium red onion, diced small; 1 medium clove of garlic, minced; 1⁄4 cup chopped fresh cilantro leaves; 1⁄4 cup lime juice from 2 medium limes; salt to taste

Miscellaneous

Basic Dumpling Dough
The foundation of many excellent dumplings, including Chinese ji' aozi, Korean mandu, and Nepali momo. Ingredients: 10 ounces (2 cups) whole wheat pastry flour; about 3⁄4 cup just-boiled water. Serves: 1 pound of dough, enough for 32 medium or 24 large dumplings
Beef Tacos
Pair beef and veggies for a family meal. Ingredients: 1 tablespoon olive oil; 1 onion, minced; 3 garlic cloves, minced; 2 tablespoons chili powder; 1 teaspoon cumin; 1⁄2 teaspoon oregano; 1⁄4 teaspoon cayenne pepper; 1⁄4 teaspoon salt; 1 pound extra-lean ground beef or ground turkey; 1⁄2 cup tomato sauce; 1⁄2 cup chicken broth; 2 teaspoons cider vinegar; 1 teaspoon light brown sugar; salt to taste. Optional garnishes: tortillas or taco shells; chopped lettuce; shredded cheese; avocado; sour cream; salsa
Cannellini Bean Gnocchi
Delicious gnocchi that is fun to prepare and eat as a family. Ingredients: 3 cups cannellini beans, cooked or canned; 1 teaspoon salt; ground black pepper to taste; 1 cup ricotta cheese; 1 egg; 1/2 teaspoon nutmeg, preferably freshly grated; 3/4 to 1 cup flour; 1 cup grated Parmesan cheese
Chimichurri Grilled Steak with Corn Salad
Ingredients: Chimichurri sauce; ½ cup chopped cilantro (For those who don't care for cilantro, substitute for more parsley, or try mint or whatever fresh herbs you have on hand really!); ¼ cup chopped parsley; 1 Tbsp chopped oregano; 3 garlic cloves, minced; 1 fresno pepper or red jalapeño; 1 shallot, minced; 3/4 cup extra virgin olive oil; 1/3 cup red wine vinegar; 1 tsp kosher salt, plus more to taste. Steak We used a really beautifully marbled beef chuck here, but skirt steaks are lovely, or skip the meat all together and dress grilled zucchini planks or roasted new potatoes with the chimichurri! Corn and Sungold Tomato Salad; 1 pint halved sungold tomatoes; 2 ears corn, roasted and shaved off the cob ½ red onion, thinly sliced; ¼ cup fetina cheese (Feta works great in this too, but since our own Shepherd's Manor Creamery recently won a gold medal for their fetina, we had to try it!)
Chinese Dumplings
Veggie filled dumplings that make a great meal or appetizer. Ingredients: 1⁄2 head Napa cabbage (1 pound) —root cut off, cabbage halved lengthwise, then shredded; 2 scallions (green onions), minced; 1 Tablespoon finely grated fresh ginger; 1 Tablespoon tamari or soy sauce; 1⁄2 Tablespoon finely grated garlic; 1 teaspoon toasted sesame oil 3⁄4 teaspoon kosher salt; 1 batch basic dumpling doughflour, for dusting
Deviled Eggs
Delicious and nutritious snack or appetizer to cook and enjoy with kids. Ingredients: 1-2 tablespoons plain Greek yogurt or mayonnaise; 1/2 teaspoon Dijon mustard; 1 tablespoon chopped fresh parsley; 1/8 teaspoon salt; 4 large eggs
Kale Quesadillas
Gently spiced kale adds greens to a cheesy quesadilla. Ingredients: 3 Tablespoons olive oil; 1 cup onions, diced; 1 cup bell peppers, diced; 2 garlic cloves, minced; 1⁄2 teaspoon dried oregano; 1 teaspoon chili powder; 2 teaspoons ground cumin; 4 cups kale, de-stemmed and chopped into thumb sized pieces (about one large bunch); Salt and pepper to taste; Corn tortillas; 1 – 1 1⁄2 cups grated sharp cheddar cheese. Optional garnishes: salsa; cilantro
Leek & Mushroom Quiche
Loads of sautéed mushrooms and leeks punctuate the creamy egg interior. Ingredients: 2 pie crusts, chilled; 3 tablespoons butter or olive oil; 2 cups leeks, rinsed carefully and thinly sliced; 1 cup mushrooms, finely chopped; 1 teaspoon finely chopped fresh parsley; 10 eggs, at room temperature; 2 cups whole milk, heated until just barely warm. This recipe makes two 9-inch quiches, so you'll need two pie pans.
Leek & Swiss Chard Tart
Leeks & Swiss Chard nestled in an herbed pastry crust. Ingredients: 1⁄2 sheet frozen puff pastry (17.3-ounce package), thawed; 2 tablespoons butter; 3 large leeks (white and light green parts only), chopped; 1 teaspoon dried thyme; 1 teaspoons salt; 1⁄4 teaspoons pepper; 1⁄2 bunch Swiss chard, stems removed and leaved chopped (about 2 1⁄2 cups total); 1 1⁄4 cups heavy cream or whole milk; 3 large eggs; 2 large egg yolks; Pinch of nutmeg
Lettuce Wraps
Lettuce cups for a creative meal kids can build themselves. Ingredients: 1 cup rice, raw; 2 Tablespoons light soy sauce; 1 Tablespoon hoisin sauce; 2 Tablespoons clear rice vinegar; 1/2 teaspoon salt; 1/2 teaspoon sugar; 3 Tablespoons vegetable oil; 2 cloves garlic, minced; 2 teaspoons fresh ginger, minced; 1/3 cup red onion, diced; 1 pepper, diced; 1 cup mushrooms, chopped; 1/2 cup water chestnuts, minced; 8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled; handful of fresh cilantro leaves, coarsely chopped; handful of fresh parsley leaves, coarsely chopped; handful of fresh chives leaves, coarsely chopped
Millet Pie with Spinach and Feta
Deconstructed spanikopita in a pie dish. Ingredients: 3 Tablespoons olive oil; 1 medium onion, diced; 1 teaspoon dried oregano; 1 cup hulled millet; 12 ounces spinach and/or baby kale; 5 ounces crumbled feta; 2 Tablespoons chopped flat leaf parsley; 3 1⁄2 cups water; Salt and pepper to taste. Serves: 4
Pickled Mushrooms
Acidic, earthy, and with fantastic texture, these mushrooms are a versatile addition to make any dish pop. Ingredients: 2 lb cremini mushrooms; 6 garlic cloves; 1/2 cup white vinegar; 1/3 cup olive oil; 2 cup water; 1 tbsp sugar; 1 tbsp salt; 3 bay leaves; 8 whole peppercorns; 6 tbs apple cider vinegar; 1/2 teaspoon crushed red pepper flakes. Optional: other fresh or dried herbs as desired, like thyme or oregano
Polenta with Spinach, Peas & Parmesan
Rich, creamy polenta - the ultimate savory dinner dish. Ingredients: 4 cups water; 4 cups milk; sea salt; 2 cups polenta; 5 cups fresh spinach leaves, washed, dried, roughly chopped or torn; 1 cup fontina cheese; 1/4 teaspoon grated nutmeg; 2 cups green peas, cooked; 1/4 cup grated Parmesan; parchment or butcher paper (or use a large serving platter)
Pumpkin Curry
A simple yet satisfying plant-based, gluten-free dish with curry, coconut milk and pumpkin. Ingredients: 1 lb pumpkin or butternut squash; 2 Tablespoons unsweetened coconut; 2 cloves garlic, crushed; 1/2 medium sized onion, finely chopped; 1 teaspoon oil; 1/4 teaspoon mustard seed; 2 curry leaves if available; 1 teaspoon coriander powder; 1/2 teaspoon cumin powder; 1/4 teaspoon turmeric; 1 teaspoon salt; 1 oz. creamed coconut; 1/2 cup hot water. Serves: 3-4
Ratatouille
Rich vegetable stew cooked in a pot or on the stove - delicious hot or cold. Ingredients: 1 cup olive oil; 2 large onions, peeled and thinly sliced; 6 large cloves of garlic, peeled and grated; 4 eggplants (medium to small size), unpeeled and cut into 1/2 inch cubes; 5 assorted bell peppers, stemmed, seeded and diced into 1/2 inch pieces; 3 zucchini, diced into 1 inch cubes; 1 teaspoon kosher salt; 4 large ripe tomatoes, coarsely chopped or 4 cups good quality canned tomatoes; 2 tablespoons red wine vinegar; 1 stalk fresh thyme (or 1 tsp dried); 2 stalks fresh basil (or 3 tbsp dried); freshly ground pepper. Serves: 25 portions
Red, White & Green Paninis
Mozzarella, pesto, and tomatoes combine for delicious lunchtime sandwich. Ingredients: 1 packet whole wheat pita pockets; 1 package firm slicing mozzarella; 2- 3 large tomatoes, sliced into 1/4 inch rounds; 1 bunch fresh spinach or sweet potato greens, washed; remove the stems and finely chop the leaves; 1 bunch fresh basil, finely chopped; 1- 2 cloves of garlic, finely chopped
Savory Crepes
A deliciously versatile crepe base best filled with sautéed spinach, mushrooms, or other favorites. Ingredients: 2 large eggs; 1 cup whole milk; 1/3 cup water; 1/2 cup whole wheat flour; 1/2 cup chickpea flour (found at Whole Foods or Asian markets); 1/2 tsp salt; 2 tablespoons butter, melted, plus 3 teaspoons for coating the pan
Shepherd's Pie
Delicious vegetarian version of Shepherd's Pie. Ingredients: 1 cup brown lentils; 2 tablespoons olive oil; 2 onion; 2 carrots; 1/2 rutabaga; 1/4 head cabbage; 5 potatoes, such as Yukon gold; 2 cloves garlic; 28 ounces canned tomatoes; 2 teaspoons dried oregano; 2 tablespoons soy sauce; 1 1/2 teaspoons chili powder; 2 tablespoons chopped fresh parsley; 4 tablespoons butter; 1/2 cup milk; 1 tablespoon Coleman's English Mustard (optional); 1 cup grated cheddar cheese salt and pepper to taste
Simple Veggie Stir Fry
Use your favorite vegetables for this easy weeknight dinner option. Ingredients: olive oil; 1-2 onions, sliced into strips; fresh ginger, minced; garlic, minced; fresh bok choy, mizuna, tatsoi, or any mix of hearty Asian greens, chopped or torn into bite-sized pieces; carrots, radishes, bell peppers, sugar snap peas, or any mix of crunchy veggies, cut into bite-sized pieces; soy sauce or tamari; toasted sesame seeds
Spanakopita
Greek savory pie made of perfectly flaky phyllo dough. Ingredients: phyllo/filo dough, defrosted overnight in the refrigerator; 1/2 pound butter, melted; 1/4 cup olive oil; 3 bunches Swiss chard; 2 medium red onions, finely chopped; 1 green chili, finely chopped (optional); 6 cloves garlic, finely chopped; 1 3-inch piece ginger, finely chopped; 3 tablespoons ground coriander; 1 tablespoon ground cumin; 1 teaspoon chili powder; 3 tablespoons olive oil
Stewed Tomatoes and Okra with Fried Egg
Ingredients: 4-6 ripe or frozen plum tomatoes; 1 pint fresh okra; 1-2 white onion, peeled and quartered; extra virgin greek olive oil; approx. 2-3 tablespoons salt & pepper to taste
Sweet Potato Quesadillas
With a tasty grated sweet potato and cheese filling. Ingredients: 3 tablespoons olive oil; 1 1/2 cups finely chopped onions; 2 garlic cloves, minced; 1/2 teaspoon dried oregano; 1 teaspoon chili powder; 2 teaspoons ground cumin; Salt and pepper to taste; 4 cups peeled, grated sweet potatoes (about 3 medium potatoes); 1 – 2 cups grated sharp cheddar cheese; whole wheat tortillas. Optional garnishes: 1 bunch cilantro, stems removed, leaves chopped; salsa sour cream
Swiss Chard & Goat Cheese Frittata
An egg-based Italian dish similar to an omelette combining Swiss chard, fresh herbs and goat cheese. Ingredients: 8 large Swiss chard leaves, with stems; 2 tablespoons extra virgin olive oil; 1 medium red onion, thinly sliced; ½ teaspoon salt; 2 teaspoons fresh rosemary, minced (If you don't have rosemary, use any other fresh herbs you like). 3 garlic cloves, minced; 8 large eggs; fresh ground black pepper; 4 ounces soft goat cheese, crumbled
Thai Curry Noodles
Curry dish paired with winter greens. Ingredients: 1 pound spaghetti; A few tablespoons olive oil; 3 garlic cloves; 1 tablespoon red curry paste; 1 tablespoon madras curry powder; 1/2 teaspoon turmeric; 1 teaspoon cumin; 1 1/2 cup chicken broth; 2 tablespoons fish sauce; 1 tablespoon sugar; 2 1/4 cups unsweetened coconut milk; green vegetables and Asian greens (see note); 1/2 to 1 pound raw, peeled shrimp or 1 pound tofu; 1 tablespoon lime juice. Optional garnishes: fried Shallots: 1 cup shallots, sliced into rounds; 1 tablespoon corn starch; canola oil; 2 tablespoons flour; chopped cilantro; 1 whole lime quartered
Thai Green Curry
Veggie forward curry with a spicy kick. Ingredients: For the Green Curry Paste: 1 stalk fresh lemongrass (sliced finely and minced, about 3 Tbsp); 1 Tbsp. coriander (ground); 2 tsp. cumin (ground); 2 Tbsp. soy sauce; 1/2 tsp. sugar; 1 to 3 green chilies (sliced, to taste); 1/4 cup shallot (or purple onion); 3 cloves garlic; 1 to 2 inches fresh ginger (grated); 2 kaffir lime leaves (fresh or frozen, snipped into thin strips with scissors or substitute 1 Tbsp. fresh lime juice); 1 loose cup cilantro (chopped fresh leaves and stems); 1 tsp. salt; Handful fresh basil. For the Stir-Fry: 1 can coconut milk; 1 cup vegetable stock; 2 kaffir lime leaves (or substitute 2-3 bay leaves); 1 1/2 cups tofu (medium-firm sliced into cubes, or another protein source e.g. chickpeas); 1 small sweet potato (cubed); 1 small zucchini (sliced); Handful snow peas. Garnish: fresh basil; 2 to 3 Tbsp. oil (for frying). Serves: 4
Three Sisters Tacos
Corn, beans, and squash tacos teach about Three Sisters Gardening. Ingredients: 1-2 butternut squash (or other winter squash) olive oil; chili powder to taste; salt and pepper to taste; black beans (canned, or use the FoodPrints recipe for Slow Cooker Black Beans) corn tortillas or taco shells. Optional garnishes: salsa; sour cream avocado slices; lime; lettuce; cilantro
Vietnamese Summer Rolls with Dipping Sauces
Making summer rolls is a rewarding, delicious, and a fun family or group activity. Ingredients: 1⁄2 cup bean sprouts (optional); 1⁄3 head of green cabbage, sliced very thin; 5 green onions, chopped; 1 cup fresh herbs (use cilantro, basil, and/or mint); 1⁄2 cup carrots, peeled and then grated or julienned (thinly sliced); 1 cucumber, peeled and julienned; 1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles); rice paper or tapioca wrappers (sold in the international aisle or Asian markets). optional additions: cooked shrimp; avocado; tofu. FoodPrints Ginger Soy Dipping Sauce: 1/4 cup lime juice; 1/4 cup soy sauce; 2 teaspoons fresh ginger, grated. FoodPrints Sweet Chili Dipping Sauce: 1⁄4 cup rice wine vinegar; 2 tablespoons fish sauce (optional); 1⁄4 cup hot water; 2 tablespoons sugar; 1 lime, juiced; 1 teaspoon minced garlic; 1 teaspoon red chili paste, such as sambal. FoodPrints Peanut Dipping Sauce: 1 cup water; 1⁄2 cup Hoisin sauce; 3 tablespoons smooth peanut butter; 1 1⁄2 tablespoons sugar; freshly grated ginger to taste
Wild Mushroom Crepe Filling
Delicious filling for savory crepes. Ingredients: 3 Tablespoons extra virgin olive oil; 3 shallots or green onions, chopped; 1 pound mixed mushrooms (shiitake, oyster, cremini, or white button); 1 pound fresh spinach, washed and chopped; 3/4 cup ricotta cheese or light cream cheese at room temperature; 1/2 cup shredded cheese (such as cheddar); 2 Tablespoons grated Asiago cheese; 2 teaspoons minced fresh tarragon or 1/4 teaspoon dried tarragon; salt and pepper to taste

Pasta & Pizza

Asian Pasta Salad
Packed with fresh veggies and two dressing options. Ingredients: For the Salad: 1 pound penne pasta, cooked according to package directions, chilled; 1 small head napa cabbage, thinly sliced; 1 bag of baby kale; 1⁄2 a head of purple cabbage, thinly sliced; 1 English (seedless) cucumber, quartered lengthwise, then thinly sliced; 1⁄2 of a daikon radish, quartered lengthwise, then thinly sliced; 1 bell peppers (red, yellow or orange) stemmed, seeded, and thinly sliced; 1 bunch green onions, thinly sliced; 1 bunch cilantro, washed, tough stems removed, roughly chopped; 2 cups peas, pea shoots or bean sprouts; 2 carrots, shredded; Toasted sesame seeds for garnish (optional). Ginger Soy Dressing: 2 limes, juiced; 1⁄3 cup low sodium soy sauce 1⁄3 cup extra virgin olive oil; 1⁄4 cup brown sugar; 1⁄4 cup (about a 4-inch section) of ginger, peeled and grated; 3 tablespoons toasted sesame oil; 3 cloves garlic, peeled pressed through a garlic press. Miso Sesame Dressing: 1 tablespoon minced fresh ginger; 1 small garlic clove, minced; 2 tablespoons white miso; 2 tablespoons tahini; 1 tablespoon honey; 1⁄4 cup rice vinegar; 2 tablespoons toasted sesame oil; 2 tablespoons olive oil
Broccoli Pasta
Peppers, broccoli, and garlic cooked together create a mouth-watering pasta dish. Ingredients: 1 pound short whole wheat pasta such as fusili; 1/4 to 1/2 cup olive oil; 6 garlic cloves, grated or minced; red pepper flakes to taste (optional); 1 or 2 red bell peppers, chopped into small pieces; 2 large heads broccoli, chopped into small pieces; salt and pepper to taste; 1/2 – 1 cup shredded Parmesan, Romano or Asiago cheese
Creamy Butternut Squash Linguine with Fried Sage
Spicy and creamy butternut squash sauce tossed with linguine. Ingredients: 2 medium sized butternut squash (2lbs), peeled and cubed; 5 cloves of garlic, finely diced; 1⁄2 bunch parsley leaves, finely chopped (save the stems for the stock); olive oil; salt and pepper; 1 Tbsp sage leaves, finely chopped; 12 oz whole grain linguine or fettuccine. For the vegetable stock: 2 onions, diced; 2 large carrots, shredded; 3 stalks of celery, shredded or finely chopped; 4 cups water. Optional: 1⁄2 cup cashews to add protein and to keep it vegan; parmesan cheese; red pepper flakes; nutritional yeast
Friday Night Pizza
Customize this classic pizza recipe with your favorite toppings! Ingredients: 1 tablespoon active dry yeast; 1 teaspoon sugar or honey; 11⁄2 cups warm (110° to 115°) water; 3 tablespoons olive oil; 1 teaspoon salt; 2 1⁄2 cups all-purpose flour; 2 cups whole-wheat flour; (Alternately, you could use 4 1⁄2 cups white whole wheat flour from King Arthur.); 1 cup sliced onions; olive oil; water; 2 bell peppers, cut into thin strips; 16 ounces mozzarella, grated; 2 cups fresh tomatoes in season (or tomato sauce); toppings such as sliced tomatoes, fresh basil, sliced mushrooms, crumbled feta; cheese or finely chopped spinach or chard; 1 tablespoon minced fresh oregano; 1 teaspoon minced fresh rosemary
Mini Green Pizzas
Pesto sauce instead of red sauce provides a fun twist to Friday pizza night. Ingredients: Mini whole wheat pita rounds (or make your own pizza dough); Tomato sauce or pesto; Cheese (mozzarella is the classic, but feta, cheddar, provolone, or others are good, too!); Fresh greens (any combination of kale, collards, spinach, bok choy, cabbage leaves); 2-3 cloves garlic, minced; Olive oil
Olive Oil Blistered Tomatoes with Zucchini Noodles
Ingredients: 1 pint assorted cherry tomatoes, halved; 2 cups zucchini noodles (2 large zucchini's); extra virgin greek olive oil; smoked chili flake; salt & pepper to taste
Pasta with Colorful Marinara
Delicious pasta with veggie-full marinara sauce. Ingredients: 2 bell peppers (red, yellow, or orange) chopped, small (about 3 cups); 2 ribs of celery, diced small (about 1 cup); 2 large carrots, small diced or grated (about 2 cups); 1 large or 2 medium red onions, diced (about 2 cups); 4 cloves of garlic (about 2 Tbsp minced); 2 small eggplants, diced small (about 2 cups); 1 medium zucchini, diced (about 2 cups); 3-4 15 oz cans diced or chopped tomatoes; 3 Tbsp tomato paste; 2 15 oz cans garbanzo beans or northern white beans, drained; 2 Tbsp olive oil; 4 tsp dried oregano or 4 Tbsp fresh, minced; 4 tsp dried basil or 1 cup fresh, minced; 1/4 cup fresh parsley, minced; 1/2 tsp crushed red pepper flakes 1 tsp salt; 1 pound whole grain pasta, cooked according to the package with 1 tsp salt
Pasta with Spinach, Mascarpone & Lemon
Lemon makes this pasta dish bright, flavorful, and irresistible. Ingredients: 2 lemons, zested and juiced (about 6 tablespoons juice); 1 cup mascarpone cheese (or cream cheese); 1 teaspoon salt; freshly ground pepper, to taste; 1/2 teaspoon freshly grated nutmeg; 1 pound whole wheat pasta; 10 cups (loosely packed) fresh spinach, washed, dried, and roughly chopped
Plant Part Pasta
Edible roots, stems, leaves, flowers, fruits, and seeds all make its way into this tasty pasta dish. Ingredients: 1 pound short whole wheat pasta such as fusili; 1/4 to 1/2 cup olive oil; 6 garlic cloves, grated or minced; 1 small onion, diced; 1 or 2 red bell peppers, chopped into small pieces; 2 large heads broccoli, chopped into small pieces; 1 bunch asparagus, diced; 1/2 cup frozen peas; handful of spinach leaves; salt and pepper to taste; 1/2 – 1 cup shredded Parmesan, Romano or Asiago cheese. Optional: red pepper flakes to taste
Spinach Pesto Pasta with Spring Peas
Spring leafy greens and fresh peas make a flavorful pesto pasta dish. Ingredients: 1 pound whole wheat penne; 1 cup spinach pesto (below); 5 cups cannellini beans, rinsed and drained; 1 1/2 cups grated Parmesan cheese; 2 cups spring peas; salt and pepper to taste. Spinach Pesto: 5 1/2 cups spinach; 1 clove garlic, minced; 1/3 cup grated Parmesan cheese; 1/3 cup lemon juice; 1/4 tsp salt; 1/3 cup olive oil. Optional Garnish 1 tomato, diced
Spinach-Ricotta Pesto Pasta
Creamy, rich pesto pasta that uses spinach instead of basil. Ingredients: 1 pound whole wheat pasta; 3-4 large bunches of spinach; 2-3 garlic cloves, minced; olive oil; salt and pepper; 1/2 teaspoon nutmeg; about 1/2 pound ricotta cheese; Parmesan for serving. optional garnishes: cherry tomatoes; toasted walnuts; sun-dried tomatoes; roasted red peppers
Swiss Chard, Tomato & Goat Cheese Pasta
A light pasta dish for spring. Ingredients: 1 pound of whole wheat pasta; 3-4 tablespoons olive oil; 1 red onion (diced); 1 bunch Swiss chard; 2-3 cloves garlic (minced); 2 large (28 oz) cans diced tomatoes (if fresh tomatoes are in season, you can use some fresh and some canned); 4 ounces of goat cheese; sugar to taste; balsamic vinegar to taste; Salt to taste; shredded Parmesan for serving

Salads

Apple and Broccoli Salad
Sweetness and crunch combine for a nutritious and simple-to-prepare recipe. Ingredients: 1 large or 2 small heads of broccoli, cut into bite sized pieces; 1 large Honeycrisp apple (about 1/2 pound), cored and cut into matchsticks about 1/4″ wide; 1/3 cup grated gouda cheese (optional); 1/4 cup fresh tarragon leaves; 3 tablespoons toasted sunflower seeds; lemon zest, from one lemon; 1 to 2 tablespoons olive oil, to taste; 1 to 2 tablespoons lemon juice, to taste; flaky sea salt (like Maldon) and freshly ground black pepper, to taste
Apple Beet Carrot (ABC) Salad
A favorite salad of FoodPrints students and families. Ingredients: 2 apples; 2 beets; 2 carrots; 1⁄2 cup olive oil; 1⁄4 cup balsamic vinegar; 1 clove garlic, grated on a microplane or chopped and mashed to a pulp; 1⁄2 to 1 teaspoon salt to taste; 1⁄2 – 1 teaspoon brown sugar or maple syrup, to taste
Asian Coleslaw
Crunchy, bright, and flavorful no-mayo slaw. Ingredients: 1 small head cabbage, cored and shredded; 1/4 red onion, peeled and minced; 1/2 red pepper, washed, seeded and small diced; 1/2 green pepper, washed, seeded and small diced; 1⁄2 bunch green onions, thinly sliced; 1 carrot, shredded; 2 tablespoons honey; 1/4 cup soy sauce; 1/4 cup cider or white vinegar; 1 clove garlic, minced; 1/4 cup tablespoon oil
Bean & Corn Salad
Refreshing salad, perfect for a summery side dish. Ingredients: 2 cans black beans (15 oz each); 2 cups corn, fresh or frozen; 1⁄2 cup red onion, diced; 1 whole red bell pepper (1 1⁄2 cups diced); 1⁄2 bunch cilantro chopped, stems and all; (1 1⁄2 cups chopped); 1⁄2 jalapeño (remove seeds if you want to reduce the spiciness); 1 cup fresh diced tomato. Dressing: 1 lemon, juiced (1/4 cup); 1 lime, juiced and zested; 1⁄4 cup olive oil; 1⁄2 tsp ground cumin; 1⁄2 tsp chili powder; 1⁄2 tsp salt, or to taste
Broccoli Slaw
A crunchy and sweet delight with broccoli, dried cranberries, onion and a light dressing. Ingredients: 2 heads of broccoli; 1/2 cup sliced almonds or sunflower seeds, toasted; 1/3 cup dried cranberries; 1/2 small red onion, diced. For the dressing: 1/2 cup buttermilk, well shaken; 1/3 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon sugar; 3 tablespoons minced shallots (or red onion); salt and pepper to taste
Chili Lime Slaw
Cabbage coleslaw with a spicy twist! Ingredients: juice of 1 lime; 2-3 tablespoons white vinegar; 1⁄4 teaspoon salt; pinch of cayenne pepper (or chili powder for milder flavor); 1 tablespoon sugar; 1/4 to 1/2 head green cabbage, shredded; 1/4 to 1/2 head red cabbage, shredded; 2 carrots, shredded; A handful cilantro, finely chopped (optional)
Coleslaw
A simple refreshing slaw with shredded cabbage and carrots tossed in a light dressing. Ingredients: 1 medium green cabbage (to yield about 6 cups shredded); Note: You can also use part green cabbage and part red cabbage. 4 medium carrots (to yield 1 – 2 cups shredded); 1 bunch cilantro. For the dressing: 1⁄4 cup mayonnaise; 1⁄4 cups olive oil; 1 – 2 teaspoons sugar; 1 tablespoon white wine vinegar; 1⁄2 teaspoon salt; 1 teaspoon paprika
Colorful Kale Salad
A reliable favorite with sweet, crunchy apples, tender kale, and tangy dressing. Ingredients: 1 bunch kale (any variety); 1⁄4 cup extra virgin olive oil; 2 teaspoons salt; 2 tablespoons apple cider vinegar; 1 diced apple; half a red onion, minced; 1 cup crumbled feta cheese; 1 cup toasted sunflower seeds; 1 cup currants or dried cranberries
Crispy Apple and Kohlrabi Salad
A sweet and crunchy salad combining apples, kohlrabi and sunflower seeds. Ingredients: 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about 1⁄4″ wide; 1 large Honeycrisp apple (about 1⁄2 pound), cored and cut into matchsticks about 1⁄4″ wide; 1⁄3 cup grated gouda cheese (optional); 1⁄4 cup fresh tarragon leaves; 3 tablespoons toasted sunflower seeds; lemon zest, from one lemon; 1 to 2 tablespoons olive oil, to taste; 1 to 2 tablespoons lemon juice, to taste; flaky sea salt (like Maldon) and freshly ground black pepper, to taste
Curried Quinoa & Apple Salad with Dried Cranberries
Bright yellow quinoa spiced with curry powder pairs nicely with sweet, crunchy apples. Ingredients: 1 cup quinoa; 3 Tbsp extra-virgin olive oil, or more to taste; 2 1/2 tsp Madras curry powder coarse salt; 2 Tbsp fresh lemon juice, or more to taste; 1 cup chopped peeled crisp apple, such as Fuji, Granny Smith, or Pink Lady; 1/2 cup chopped walnuts 1/2 cup dried cranberries; 2 Tbsp thinly-sliced scallions (green parts only)
French Carrot Salad
A fresh salad with fresh crunchy carrots and a tangy balsamic dressing. Ingredients: 4 carrots, shredded; 2 tablespoons balsamic vinegar; 2 tablespoons extra virgin olive oil; 2 teaspoons Dijon mustard; 2 garlic cloves, minced; 1 teaspoon dried basil; salt and pepper to taste
French Lentil Salad
A fantastic recipe using French green lentils (lentilles du Puy) for tasty, easy salad, year round. Ingredients: 1 cup French lentils (small greenlentils, also called "Le Puy"); 4 cups water; 1⁄4 cup olive oil; 2 tablespoons lemon juice; salt and pepper to taste; 3⁄4 cup dried apples, chopped; 3⁄4 cup toasted sunflower seeds; 3⁄4 cup celery, finely chopped
Jalapeno & Lime Quinoa Salad
Quinoa salad with a twist- jalapeno spice adds a flavorful kick. Ingredients: Ingredients for vinaigrette: 1 shallot, finely chopped; 1 clove garlic, finely chopped; 1 small jalapeño, seeded and finely chopped; zest of 1/2 a lime; juice of 2 limes; 1 tsp lemon juice; 1/2 tsp crushed red pepper flakes; 4 Tbsp olive oil; salt and pepper to taste. Ingredients for salad: 1/2 cup pumpkin seeds; 1/2 tsp olive oil; 1 tsp smoked paprika; 1 1/2 pounds peeled, seeded butternut squash cut into 1 inch cubes (about 1 medium sized squash); 1 Tbsp olive oil; 2 1/2 cups cooked red quinoa; 1 can white beans, drained and rinsed; 1/4 cup cilantro leaves, roughly chopped
Kale Caesar Salad
A nutritious upgrade to the traditional Caesar salad with kale and homemade croutons. Ingredients: For the homemade croutons: 3 slices whole grain sandwich bread OR a small whole wheat baguette, cut into 3/4-inch cubes; 1 Tablespoon extra-virgin olive oil; 1 teaspoon finely chopped fresh or dried herbs, such as parsley, thyme, rosemary, oregano, cilantro, dill; Salt and ground black pepper. For the dressing: 2 tablespoons hot water; 2 tablespoons canola mayonnaise; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 teaspoon capers, mashed to a paste (or you can do the same with anchovies); 1/4 teaspoon pepper; 1 garlic clove, peeled and minced; 2 tablespoons grated Parmesan cheese; 5 ounces Lacinato kale (also known as Tuscan or dino kale)
Kale Salad with Pear, Sunflower Seeds & Cheese
Pears add a refreshing taste to this kale salad. Ingredients: 1 tablespoon rice vinegar; 1 tablespoon balsamic vinegar; 1 tablespoon maple syrup; 2 tablespoons olive oil; 2 bunches kale, washed, stem removed, leaves chopped (Tuscan kale is especially good.); salt to taste; 1 pear, chopped or sliced; 1⁄4 cup toasted sunflower seeds; 1⁄4 cup shredded cheese, Parmesan or Robusto
Kitchen Sink Salad
Use up those veggies in the fridge for a customizable salad. Ingredients: Dressings - Asian Sesame: 4 Tbsp rice vinegar; 2 Tbsp soy sauce or tamari; 2 tsp fresh ginger, grated (or 1 tsp dried); 2 tsp sesame oil; 1 clove garlic, minced; 1 Tbsp honey; 2/3 cup olive oil; Cilantro Lime: 1 cup plain yogurt; 4 tsp cilantro leaves, minced; 2 tsp fresh lime juice; 1⁄4 tsp salt; Pinch of sugar; Herb Vinaigrette: 1 cup fresh flat-leaf parsley, roughly chopped; 10 large basil leaves; 1 Tbsp fresh oregano; 1 clove garlic, minced; 1⁄4 cup red wine vinegar; 1 1⁄2 tsp honey; 3⁄4 cup olive oil; Salt and pepper, to taste; Sweet Balsamic: 1 cup olive oil; 1⁄2 cup balsamic vinegar; 1 clove garlic, minced; 1⁄2-1 tsp salt, to taste; 1 Tbsp brown sugar
Melon Salad
Light and refreshing summer salad. Ingredients: 1/2 red watermelon; 1/2 yellow watermelon; 1/2 cantaloupe; 1 teaspoon honey; zest and juice of 1 lime; 2-3 teaspoons olive oil; freshly ground pepper, to taste; 1 handful fresh basil and mint leaves, thinly sliced; 1 block feta cheese, crumbled
Moroccan Carrot Salad
Sweet peaches, ripe tomatoes and fragrant mint and basil—all served with crunchy croutons. Ingredients: 5 thick slices of bread; 1.5 lbs tomatoes; 1 clove garlic; 1/2 red onion, thinly sliced; 2 tbsp red or white wine vinegar; 1/4 cup extra virgin olive oil; 1.5 lbs peaches; 1 handful fresh basil leaves; salt and pepper to taste
Peach and Tomato Panzanella
A colorful salad packed with seeds, zesty lemon, and tarragon. Ingredients: For the Salad: 1 cup uncooked quinoa; 1 1/2 cups of water; salt; 1 pound asparagus, ends trimmed; 1 tbsp olive oil; 6 radishes, chopped; 2 tbsp toasted pumpkin seeds; 2 tbsp chopped chives or scallions; 2 tsp chopped fresh tarragon. For the Dressing zest of 1 lemon; 2 tablespoons freshly squeezed lemon juice; 1 small garlic clove, grated or minced; 1 tablespoon olive oil; salt to taste; freshly ground black pepper; 1 ounce (about 1/4 cup) feta cheese, crumbled
Quinoa Asparagus Salad
Refreshing and crunchy spring vegetable salad. Ingredients: 1 large or 3 small cucumbers, halved lengthwise, seeded and thinly sliced; 4 large radishes, thinly sliced; zest and juice of 1 lemon; 6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups); 2 tablespoons white-wine vinegar; 1 tablespoon finely chopped fresh dill, plus more for garnish; 1/2 teaspoon sugar or honey, optional; 1 garlic clove, minced; coarse salt and freshly ground pepper; 1/4 cup plus 1 tablespoon olive oil
Radish & Cucumber Salad with Feta
Nutritional yeast dressing brings out the flavor in this bright, colorful, crunchy salad. Ingredients: 2 tablespoons apple cider vinegar; 1 head garlic (4 – 8 cloves), roughly chopped; 1 cup extra virgin olive oil; 1/2 cup nutritional yeast; 2 tablespoons soy sauce (coconut aminos for those who avoid soy); juice from 1/2 lemon; salt and pepper to taste; 1 bunch organic kale, chopped; 2 cups grated orange and yellow carrots; 2 cups shredded red cabbage for the purple color; 1 cup grated beets OR thinly sliced radishes for the red color
Rainbow Kale Salad
Tender roasted beets tossed with greens, balsamic vinegar, and soft cheeses. Ingredients: 4-5 medium beets: try a mix of red, golden, and striped Chioggia beets; 1 large bowl fresh salad greens: any mix of head lettuce, mesclun, spinach, baby kale; 1/4 cup feta, chevre, or other soft goat's milk cheese; 1 cup olive oil + more for drizzling; 1/3 cup balsamic vinegar; 1 clove fresh garlic, peeled and minced; 1/2 tsp brown sugar; salt and pepper to taste. Optional Garnishes: sunflower seeds; raisins; fresh mint leaves or chives, torn into small pieces
Roasted Beet Salad
A simple salad with a burst of herbal flavors. Ingredients: For the dressing: 1 cup loosely packed fresh flat leaf parsley, roughly chopped (about one small bunch); 10 large fresh basil leaves; 1 tablespoon fresh oregano; 1 clove garlic, finely minced; 1/4 cup high quality red wine vinegar; 1 1/2 teaspoons honey; 3/4 cup extra virgin olive oil; salt and pepper to taste. For the salad: 3-4 cup washed salad greens, leaves torn; 4 tablespoons toasted sunflower seeds (or toasted walnuts, hazelnuts, pecans, almonds); 1/4 cup raisins (or dried cherries, dried cranberries, dried currants, or fresh fruit); 2-3 scallions, thinly sliced (or red onion, white onion); 2-3 additional veggies of your choices (carrots, radishes, cucumbers, sugar snap peas, bell peppers, cabbage, tomato, avocado, green beans, sprouts, broccoli, corn, etc.)
Simple Green Salad with Herb Vinaigrette
Crunchy cabbage slaw topped with any combination of your favorite seeds. Ingredients: 2 cups finely sliced purple cabbage; 2 cups finely sliced green cabbage; 2 cups shredded carrots; 1/4 cup chopped fresh parsley; up to 3/4 cup mixed seeds (pumpkin, sunflower, poppy and sesame seeds are all good). Lemon Dressing: 1/4 cup olive oil; 2 to 3 tablespoons lemon juice, to taste; 1 clove garlic, pressed or minced; 1/2 teaspoon ground cumin; 1/2 teaspoon salt
Simple Seedy Slaw
Fresh spinach topped with boiled egg, veggies or fruit, and a sweet balsamic vinaigrette. Ingredients: 1 large bag of spinach leaves, washed and torn into bite-sized pieces; 2 hard-boiled eggs, peeled and quartered; 2 carrots, peeled and grated. Optional Garnishes: 1 apple, chopped; 1 beet, peeled and shredded; sunflower seeds, toasted. For the Dressing: 1/2 cup olive oil; 1/4 cup balsamic vinegar; 1 clove garlic, grated on a microplane or use a garlic press; 1/2 to 1 teaspoon salt to taste; 1 tablespoon brown sugar to taste
Spinach Salad
Red, yellow, and green peppers make up this stoplight salad. Ingredients: 1 1/2 cups quinoa; 1 can black beans, drained and rinsed; 3/4 cup red onion, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 green bell pepper, diced; 1/2 cup cilantro, chopped; 3 tablespoons red wine vinegar; zest and juice of 2 limes; 5 tablespoons olive oil; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt
Stoplight Quinoa Salad
Ingredients: Loose measurements to be adjusted to needs; assorted fresh, vine ripe tomatoes; cucumber ~ go for a thinner skin, crunchier variety; red onion; assorted fresh herbs; greek olives; fresh garlic; feta cheese; red wine vinegar; extra virgin greek olive oil; salt & pepper to taste; pita bread for dunking! For those who don't care for cilantro, substitute for more parsley, or try mint or whatever fresh herbs you have on hand really! Serves: yields 8-10 side salad portions
Summer Ripe Greek Salad
Sweet potatoes and quinoa tossed together in a light vinaigrette dressing. Ingredients: 1 cup raw or 2 ½ cups cooked quinoa (any variety will work); 1 large or 2 medium sweet potatoes (about 1 pound); salt; 1 red bell pepper, cored, seeded, and diced; 1/4 cup minced red onion or shallot (if you don't like raw onion, leave this out); freshly ground black pepper; 1/4 cup extra virgin olive oil; 2 tablespoons balsamic, sherry, or red wine vinegar; 1/4 cup minced fresh chives or parsley leaves
Sweet Potato-Quinoa Salad
Sweet potatoes and quinoa tossed together in a light vinaigrette dressing. Ingredients: 1 cup raw or 2 ½ cups cooked quinoa (any variety will work); 1 large or 2 medium sweet potatoes (about 1 pound); salt; 1 red bell pepper, cored, seeded, and diced; 1/4 cup minced red onion or shallot (if you don't like raw onion, leave this out); freshly ground black pepper; 1/4 cup extra virgin olive oil; 2 tablespoons balsamic, sherry, or red wine vinegar; 1/4 cup minced fresh chives or parsley leaves
Tuscan Kale Salad
This irresistible kale salad deliciously combines kale, olive oil, Parmesan cheese, and breadcrumbs. Ingredients: 2 bunches Tuscan kale (also known as black or Lacinato or Dino kale); 1⁄2 cup extra virgin olive oil; 1⁄4 cup lemon juice (about 2 lemons); 1⁄2 teaspoon salt; 1 garlic clove; 1⁄4 cup plain bread crumbs; 1⁄4 to 1⁄2 cup finely grated Parmesan cheese
Warm Potato Salad
Parsley and Dijon dressing make this an exceedingly delicious potato salad. Ingredients: 1 pounds thin-skinned potatoes (such as Yukon gold, fingerling, red bliss); 1 bunch fresh parsley; 1 bunch scallions. For the dressing: 1/2 cup olive oil; 1/2 cup white wine vinegar; 2 tablespoons Dijon mustard; 1 tablespoon honey
Wheat Berry Salad
With a honey mustard dressing, oranges, and fresh beets. Ingredients: 2 cups wheat berries, or another grain such as farro or barley. Dressing: 2 tablespoons Dijon mustard; 3 tablespoons honey; 2 lemons, juiced; 1/2 cup olive oil; 2 tablespoons fresh parsley; 1 shallot; salt and pepper to taste; 4 oranges (any variety), peeled and sliced; 3 scallions, thinly sliced; 1 pound small beets, roasted; 1 pound mixed salad greens; 1 four ounce log of goat cheese, crumbled
Wild Rice & Butternut Squash Salad
Nutritious salad that balances flavors of butternut squash, wild rice, and fennel. Ingredients: 1 butternut squash, cut in half and seeds removed; 1 cup wild rice; 1 tablespoon olive oil; 1 red onion, chopped; 2 cloves garlic, peeled and minced; 1 bulb fennel, cored and chopped; 1/4 cup white wine vinegar; 1/2 cup raisins and/or; 1/2 cup currants; 4 tablespoons pine nuts, toasted (optional); grated zest from 1 orange; 2 tablespoons fresh lemon juice honey or maple syrup, to taste; fresh or dried sage, to taste; salt, to taste
Winter Quinoa Salad with Honey-Ginger Vinaigrette
Hearty winter salad with flavorful, gingery dressing. Ingredients: For Salad: 2 cups cooked quinoa; 1/2 cup dried cranberries (or dried fruit of your choice); 2 cups chopped kale or baby spinach leaves; 1/2 cup toasted pumpkin seeds. For Vinaigrette: 2 Tbsp grated fresh ginger; 1/4 cup honey; 2 Tbsp apple cider vinegar; 2 Tbsp freshly squeezed lime juice; 1 garlic clove, minced; 1/4 cup olive oil; salt and pepper to taste

Soups & Stews

Bean & Vegetable Chili
Chock full veggies and perfect for a hearty meal in cooler weather. Ingredients: 1 cup dry black beans (or two 14 ounce cans); 1 cup dry kidney beans (or two 14 ounce cans); 3 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 red or green peppers; any other vegetables you'd like (mushrooms, corn, etc.); 2 to 3 tablespoons chili powder; 1 tablespoon cumin; 2 teaspoons coriander; 1 teaspoon dried oregano; 1 large (24-28 ounce) can/box strained tomatoes; 2 large fresh tomatoes OR 1 large can/box diced tomatoes; salt and pepper to taste; sugar to taste. Optional garnishes: fresh cilantro, sour cream, shredded cheese, tortillas/tortilla chips or pita bread/chips, lime wedges, chopped scallions
Black Bean Soup
Rich and warming soup. Ingredients: 1 pound dried black beans (about 2 1/2 cups), rinsed; 2 bay leaves; olive oil; 2 medium onions, chopped; 1 large red bell pepper, seeded and chopped; 4 cloves garlic, finely chopped; 1 tablespoon ground cumin; 1 14-ounce can diced tomatoes; 1 tablespoon fresh lime juice or sherry vinegar. Optional garnishes: grated cheese; sour cream or plain yogurt; scallions; chopped avocado; chopped fresh cilantro; salsa
Black Bean Sweet Potato Chili
Black beans, sweet potatoes, and quinoa work together to create a rich, delightful chili. Ingredients: 2 tablespoons extra virgin olive oil; 1 medium-large sweet potato, peeled, diced; 1 large red onion, diced; 4 cloves garlic, minced; 2 Tablespoons chili powder; 1/2 teaspoon ground chipotle pepper; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 3 1/2 cups vegetable stock; 1 15-oz. can black beans, rinsed; 1 14.5-oz. can diced tomatoes; 1/2 cup dried quinoa; 4 teaspoons lime juice
Butternut Squash Soup
Bright orange, flavorful soup that comes together in under an hour. Ingredients: 2 Tbsp olive oil; 1 onion, chopped; 1 medium sweet potato, peeled and cubed; 1 medium butternut squash, seeded, peeled, and cubed; 2 cloves garlic, minced; 32 oz vegetable broth; 1 tsp cumin; 1 tsp cinnamon; 1 tsp ground ginger; 1 tsp nutmeg; salt and pepper to taste
Cauliflower Soup with Fresh Thyme
Hearty warm winter soup garnished with fresh herbs. Ingredients: 3 tablespoons olive oil; 1 medium onion (6 ounces), sliced thin; 1 head very fresh cauliflower (about 1 1/2 pounds), broken into florets; salt, to taste; 5 1/2 cups water, divided; extra virgin olive oil, to taste; freshly ground black pepper, to taste; 8 sprigs of fresh thyme, leaves removed
Cauliflower, Chickpea & Potato Curry
Ingredients: 1 to 2 tablespoons curry powder (1 for milder, 2 for spicier); 1 1/2 teaspoons garam masala olive oil; 2 medium onions, finely chopped (about 2 cups); 4 small (red, yellow, or sweet potatoes), cut into 1/2-inch pieces (about 2 cups); 3 medium cloves garlic, minced or grated through a microplane; 1 tablespoon finely grated fresh ginger; 1 tablespoon tomato paste; 1/2 to 1 head cauliflower, trimmed, cored, and cut into 1-inch florets (about 4 – 6 cups); 1 jar strained tomatoes or one can diced tomatoes, chopped or pulsed in food processor until nearly smooth; 1 1/4 cups water; 1 can chickpeas, drained and rinsed; Salt to taste; 2 cups frozen peas; 1/2 cup coconut milk or heavy cream. Optional garnishes: Brown rice; Plain yogurt
Chicken Noodle Soup
A warm soup for a winter's day. Ingredients: 1⁄4 cup chopped pancetta or bacon (optional); olive oil; 1 cup finely chopped onions, leeks or shallots; 1 cup finely chopped celery 1 cup finely chopped carrots 8 cups chicken broth; 1 Parmesan rind (if you can find it– try asking at the cheese counter in your grocery store, or buy a hunk of parmesan and cut off the rind – it will add a nice flavor and thicken the soup); 1⁄2 to 3⁄4 pound of chicken breast (skinless, boneless, or bone in will all work); 1 cup of whole wheat spaghetti broken into small pieces (or other small noodles of your choice); Dill, chives or parsley (optional) salt to taste. Optional Garnishes: additional seasonal vegetables
Curried Winter Squash Soup with Cilantro-Lime Yogurt
Any winter squash works for this creamy, rich curry soup. Ingredients: 6 tablespoons olive oil; 1 1⁄4 cups chopped onion; 1 1⁄2 cups chopped apples (about 3 apples); 1 tablespoon curry powder (add more if you would like it to be spicy); 1⁄2 – 1 teaspoon cinnamon; 6 cups vegetable or chicken broth; 6 cups puree from winter squash (see note); 1 1⁄2 cups apple cider or juice; salt and pepper to taste; 1-2 teaspoons brown sugar (optional). For cilantro-lime yogurt: 1 cup plain yogurt; 4 teaspoons minced cilantro leaves; 2 teaspoons lime juice; 1⁄4 teaspoon salt; pinch of sugar
Easy Veggie Stew
Hardy root vegetable stew. Ingredients: 2 Tbsp olive oil; 1 yellow onion, chopped; 4 cloves garlic; 2 1⁄2 cups vegetable broth; 2 cups diced root vegetables (carrots, parsnips, potatoes, sweet potatoes, rutabaga, and/or turnip); 2 bay leaves; 1 tsp dried thyme; 1 tsp dried rosemary, crushed; 1 tsp salt; pepper to taste; 1⁄4 cup flour (cornstarch or tapioca flour for a gluten free option); 1/2 cup water
Kale & White Bean Stew
A hearty stew with kale, potatoes, tomatoes, onions, fresh herbs and beans. Ingredients: 4 tablespoons olive oil; 1 medium onion, chopped; 2 medium potatoes, peeled and cut into 1⁄2 inch dice; 1 bunch kale, stems removed and leaves chopped into small pieces; 1 tablespoon dried thyme; 3 garlic cloves, minced; 4 cups vegetable broth; 1 (14 ounce) can diced tomatoes, or 2-3 fresh tomatoes, chopped; 2 cups cooked white beans, or 1 can; a few tablespoons of minced, fresh herbs, such as parsley or basil; red wine vinegar to taste pinch of sugar to taste salt and pepper to taste. Optional garnishes: grated Parmesan cheese to sprinkle on top
Lentil Spinach Soup
A hearty, easy one-pot vegetarian meal. Ingredients: 3 cups dry green or brown lentils, rinsed (If you can find little French lentils, use them! They hold their shape well and are delicious); 7 cups water; 2 teaspoons salt; 2 teaspoons garlic, minced; 1 cup onion, chopped; 1 cup celery, chopped; 1 cup carrots, chopped; olive oil; 1 or 2 bags fresh spinach, washed; 1 large box or can diced tomatoes; 2 tablespoons red wine (optional); 2 tablespoons lemon juice; 1 1⁄2 tablespoons brown sugar; 1 tablespoon red wine vinegar; salt and pepper to taste
Peruvian Pumpkin Stew (Locro de Zapallo)
A hearty pumpkin stew with potatoes and chili peppers. Ingredients: 1⁄4 cup olive oil; 1 small red onion, minced; 2 cloves garlic, minced; 1 Tbsp fresh oregano; 3 1/2 pounds fresh pumpkin or butternut squash, peeled and cut into 1/2inch cubes; 3 medium potatoes cut into 1/2- inch cubes; salt and pepper, to taste; 1 cup frozen green peas, thawed; 1 cup frozen corn kernels, thawed; 1/2 cup feta cut into 1/2-inch cubes; 1/2 cup cream; 1 bunch cilantro. Optional: chili pepper, minced or in a paste
Potato Chive Soup
Potatoes and Chives in a warm creamy soup. Ingredients: 2 tablespoons butter or olive oil; 1 medium onion, chopped (or 3 shallots or 2 leeks); 2 tablespoons dry sherry or white wine; 1 1/2 pounds potatoes, peeled and cut into 1/2-inch dice (about 4 cups); 2 cups chicken or vegetable broth; 1 teaspoon salt; pepper to taste; 1 to 1 1/2 cups milk; 1 bunch fresh chives, chopped
Red Lentil Soup
Simple and hearty soup with red lentils and fresh ginger root. Ingredients: 2 cups water; 2 cups dried red lentils; 1 tablespoon olive oil; 1 yellow onion, minced; 6 cloves garlic, minced; 2 tablespoons ginger, grated or minced; 2 teaspoons garam masala; 1 large can of fire roasted tomatoes, chopped; 4 cups vegetable broth or water; 1 14-ounce can coconut milk; 1/2 cup fresh cilantro, minced; freshly ground black pepper; 1/2 teaspoon salt; lime (optional)
Tomato Soup
A simple savory tomato soup classic perfect for a cold winter day. Ingredients: a few tablespoons olive oil; 2 onions, peeled and diced; 2 cloves garlic, minced; 2 carrots, peeled and diced; 2 celery stalks, diced; 1 (28 oz.) can crushed tomatoes + 1 can water; 6 ripe tomatoes; salt and pepper to taste; small bunch fresh basil
White Bean Stew with Tomato Basil Salad
White beans make for a protein-filled, creamy, and delicious stew. Ingredients: 2 onions; 6 garlic cloves; 1/4 cup olive oil; 3 stalks celery; 3 carrots; 2 tsp dried or 2 stalks fresh oregano; 2 stalks fresh rosemary; 2 large tomatoes; 4 cups of cooked white bean and the cooking water, or 2 -28 oz. cans of beans, well rinsed; 1 tsp salt; freshly ground pepper to taste; 1/2 tsp red pepper flakes (optional). For the tomato basil salad: 2 pints cherry tomatoes; 1 bunch basil; 1/4 cup olive oil; 1/4 cup balsamic vinegar; salt; pepper grinder
Winter Vegetable Miso Soup
Miso soup full of hearty vegetables. Ingredients: 2 Tbsp oil; 2 yellow onions, chopped; 4 carrots, chopped; 4 medium potatoes, chopped; 1 large rutabaga, chopped; 8 cups water or broth; 3 Tbsp tomato paste; 1 small head of green cabbage, roughly chopped; 3 Tbsp honey

Vegetables

Aloo Palak (Indian Potatoes & Spinach)
Potatoes and spinach deliciously spiced with cumin and turmeric. Ingredients: 2 tbsp olive oil or butter; 1 tsp cumin seeds; 1 red dry chili – broken or 1 fresh hot green chili pepper, slit down the side; 1/2 medium onion, sliced; 1 large potato, peeled and cut into 1 inch dice; 3 cloves garlic, peeled and chopped; 1/2 cup finely chopped tomatoes, fresh or canned/boxed are fine; 1 pound fresh spinach, tough stems removed and leaves torn or chopped into rough pieces; 1 fresh lime or lemon; 1/2 tsp turmeric; salt to taste
Asparagus Gruyere Tart
A delicate side dish or appetizer. Ingredients: 1 sheet frozen puff pastry; 2 cups grated Gruyere cheese; 1 1⁄2 pounds asparagus; 1 tablespoon olive oil; salt and pepper to taste; flour for your work surface
Baked Sweet Potato Fries
Crispy with a kick from the paprika; these fries make a great side to any dish. Ingredients: 2 pounds sweet potatoes; 2 Tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; 1 tsp salt; 1⁄2 tsp black pepper
Butternut Squash & Potato Mash
A nutritious alternative to traditional mashed potatoes. Ingredients: 4 pounds Yukon gold potatoes, peeled and halved (or quartered, if large); 1 small butternut squash (2 pounds), peeled, seeded, and cut into 2-inch chunks (about 6 cups); sea salt and ground pepper; 6 tablespoons butter; 2 garlic cloves, minced; 1 cup heavy cream (optional)
Butternut Squash Provencal
A combination of butternut squash, fresh parsley and minced garlic. Ingredients: 2 medium butternut squash; 1/4 cup whole wheat flour; 4-6 Tablespoons olive oil; 1 bunch flat leaf parsley, chopped; 4 cloves garlic, minced
Cauliflower "Popcorn" with Cumin
An irresistible side to any meal; can be eaten with a fork or fingers! Ingredients: 4 heads cauliflower; 1/2 – 3/4 cup olive oil; 1 1/2 teaspoons cumin; salt and pepper to taste
Colcannon
A traditional Irish dish of mashed potatoes with kale and cabbage. Ingredients: 2 cups carrots, peeled and cut into sticks; 2 cups parsnips, peeled and cut into sticks; 2 cups rutabagas, peeled and cut into sticks; 3 tablespoons olive oil; salt and pepper; 8 medium potatoes; 4 tablespoons butter; 1 cup milk; 2 cups green cabbage, shredded; 2 cups green or purple kale, stems removed, torn into small pieces
Collard Greens & Browned Onions
Tender collard green leaves and caramelized onions. Ingredients: 1 1⁄2 pounds collard greens 1⁄4 cup olive oil; 2 medium onions, peeled and sliced into half rings; 1 (1 inch) piece of ginger, peeled and grated; 1 1⁄4 teaspoons salt, to taste water as needed
Collard Hummus Wraps
A creamy and crunchy sandwich alternative. Ingredients: 4 collard leaves (blanched or raw); 1 cup hummus (store bought or make your own Beet Hummus or Classic Hummus); 1-2 cucumbers, sliced into thin strips; 1-2 carrots, sliced into thin strips; 3-4 radishes, sliced into thin strips; 1 cup chopped red cabbage. Optional: sprouts, avocado, any other veggies you like!
Creamy Kale
This totally simple creamed kale is the perfect combination of kale, heavy cream and a sprinkling of nutmeg. Ingredients: 2 tbsp butter; 2 tbsp olive oil; 1⁄2 cup onion, diced; 2 bunches of kale, stems removed, leaves chopped; 1 cup heavy cream; 1⁄4 tsp ground nutmeg salt to taste
Creamy Mashed Sweet Potatoes
A nutritious and flavorful alternative to traditional mashed potatoes. Ingredients: 4 pounds whole sweet potatoes (about 4 large potatoes); 2-4 Tbsp butter; 2-3 Tbsp maple syrup (or less, if your sweet potatoes are really sweet); 2-4 Tbsp olive oil; 2 large sprigs fresh thyme, leaves only – compost your stems!; Kosher salt
Delicata Squash Stuffed with Rice and Mushrooms
Stuffed squash makes for a nutritious and veggie forward meal. Ingredients: 1/4 cup olive oil; 1 1/2 cups quinoa, rinsed; 2-3 cups vegetable stock; 8 ounces Shiitake mushrooms; 8 ounces Portabella mushrooms; 6 shallots, roasted and chopped; 4 stalks of celery, chopped; 4 carrots, grated; 1 leek sliced; 10 Delicata squash, cut in half and scooped clean of seeds; 1 1/2 cups uncooked wild rice (cook rice according to directions to yield 3 cups of cooked rice for use in this recipe); 1/2 cup parsley leaves, chopped; 1/2 teaspoon paprika
Easy Refrigerator Pickles
Quick pickling method for pickle loving grown-ups and kids. Ingredients: 6 Tbsp mustard seed; 3 Tbsp whole allspice; 6 tsp coriander seed; 6 whole cloves; 3 tsp ground ginger; 3 tsp red pepper flakes; 3 bay leaves, crumbled; 3 cinnamon sticks, crushed
Kale with Lemon & Garlic
Sauteed kale with a lemony twist. Ingredients: 1 to 2 bunches kale; a few cloves garlic, minced; olive oil; juice of 1 lemon; salt to taste
Lemon Roasted Carrots
Caramelized roasted carrots with lemony flavor. Ingredients: 2 lbs fresh carrots; 8 teaspoons olive oil; 8 teaspoons of fresh lemon juice (about 2 juicy lemons); 1 large pinch of sugar; 1⁄4 teaspoon freshly grated black pepper; 1⁄4 teaspoon salt; zest from 2 lemons
Mashed Winter Squash
Tired of mashed potatoes? Not sure what to do with your abundance of winter squash? Try this simple and easy way to enjoy winter squash! Ingredients: any variety of winter squash; cinnamon; maple syrup. Optional: butter; pinch of salt
Palak Paneer
Paneer is Indian cottage cheese cooked with spinach and spices in this creamy and flavorful curry. Ingredients: 1/4 cup olive oil, plus a little extra; 1 red onion, chopped; 2 garlic cloves, minced; 1 medium piece of ginger, grated; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon red chili powder; 1 pound spinach, washed and any large stems removed; salt; 1 block paneer cheese or extra firm tofu, cubed. Optional: 1 green chili, chopped
Pan Roasted Baby Bok Choy
Place roasted bok choy on a bed of rice for a delicious dish. Ingredients: baby bok choy; olive oil; salt
Peruvian Potatoes
A rich and satisfying vegetarian Peruvian dish with purple potatoes. Ingredients: 2lbs Peruvian purple potatoes, scrubbed; 1/2 cup extra virgin olive oil; 1 Tbsp Mexican oregano; 1 Tbsp fresh garlic, minced; salt and freshly ground black pepper; 1 Tbsp fresh cilantro
Potato Salad
A classic summer dish that can be enjoyed on a hot day with lemonade and a fresh greens salad. Ingredients: 2 pounds potatoes, peeled and cut into 3⁄4 -inch cubes; salt; 2 tablespoons white vinegar; 2-3 ribs celery, minced (optional); 2 tablespoons red onion, minced; 3 tablespoons sweet pickle relish; 1/2 cup mayonnaise; 1 teaspoon mustard powder; 1 teaspoon celery seed; 2 tablespoons parsley or dill, finely chopped; black pepper to taste; 3 hard-boiled eggs, peeled and cut into small cubes
Quick Pickled Onions
Pickled Red Onions are delicious on sandwiches and tacos. Ingredients: 1/2 medium red onion; 1/4 tsp sugar; 1/4 tsp salt; 1/4 cup white vinegar or apple cider vinegar. Optional Flavorings: 1 small clove of garlic, peeled & halved; 2 black peppercorns; 2 allspice berries; small spring of thyme; 1 small dried chili
Quick Pickled Radishes
Great to eat on their own or tucked into burgers, tacos, and salads. Ingredients: 1 bunch radishes; 3/4 cup white wine vinegar or apple cider vinegar; 3/4 cup water; 3 tablespoons honey or maple syrup; 2 teaspoons salt; 1 teaspoon red pepper flakes (optional – this yields very spicy pickles, so use 1/2 teaspoon for medium spicy pickles or none at all); 1/2 teaspoon whole mustard seeds (optional). Optional Add-Ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
Radishes with Bread & Butter
A classic French way of enjoying radishes, often eaten for breakfast or as an afterschool snack. Ingredients: fresh radishes; whole wheat bread; butter; salt; chives or parsley
Roasted Asparagus
Simply roasted to perfection and sprinkled with lemon juice. Ingredients: 2 bunches asparagus; plenty of olive oil; salt and pepper; fresh lemon juice
Roasted Broccoli & Cauliflower
Tender roasted broccoli & cauliflower paired with a spicy dipping sauce. Ingredients: 2 bunches broccoli; 2 bunches cauliflower; plenty of olive oil; salt and pepper to taste. Spiced Yogurt Dipping Sauce: 1 pint plain Greek yogurt; 1/2 – 1 teaspoon ground cumin; 1/2 – 1 teaspoon mild curry powder; juice from 1 lemon; 1 clove garlic, peeled and minced (optional)
Roasted Butternut Squash
Oven-roasted to perfection and topped with fresh herbs. Ingredients: 2 medium butternut squash, or other winter squash; 3-4 tablespoons olive oil; salt and pepper to taste; chopped fresh herbs such as sage, thyme, or parsley
Roasted Butternut Squash with Coconut Oil & Sage
The perfect combination of earthy sage and buttery squash flavors. Ingredients: 1 butternut squash, peeled, seeds removed, and diced; 4 tablespoons coconut oil; sea salt; 6 fresh sage leaves, thinly sliced or torn
Roasted Garlic-Parmesan Broccoli
Rich and delightful broccoli bursts with garlic, lemon, and Parmesan flavor. Ingredients: 1 head broccoli, washed and cut into bite-sized pieces; 2 cloves garlic, minced; 4 tablespoons extra virgin olive oil, divided; 1/2 teaspoon sea salt; 1/2 teaspoon coarse black pepper; 1 tablespoon lemon juice; 1/4 cup fresh Parmesan cheese
Roasted Rainbow Bowl
Quick and easy sheet pan dinner packed with six different vegetables. Ingredients: olive oil; 3 red beets, peeled and chopped into bite-size pieces; 2 orange sweet potatoes, peeled and chopped into bite-size pieces; 6 yellow carrots, peeled and chopped into bite-size pieces; 6-10 small blue potatoes, peeled and chopped into bite-size pieces; 1/2 head red cabbage (purple color), thinly sliced; 1 pound Brussels sprouts, cut in half; 1/2 cup tahini; 3 tablespoon maple syrup; 3 tablespoon lemon juice; salt to taste; water to thin
Roasted Sweet Potatoes with Tomatillo Sour Cream
Ingredients: sweet potatoes; olive oil; salt and pepper; sour cream; tomatillo salsa
Sautéed Lemon Asparagus
Combine asparagus with lemon and olive oil for an easy, bright side dish. Ingredients: 2 bunches fresh asparagus; plenty of good olive oil; salt and pepper; juice from two lemons
Spice Merchant Cauliflower
Extra delicious bowl of cauliflower rice with spices, onion, and bell peppers - think Burrito Bowl. Ingredients: 1 large cauliflower (about 1 1/2 pounds of cauliflower florets); 5 ounce almonds, toasted and coarsely chopped; 3 ounce golden raisins (sultanas), (black raisins are fine); 5 tablespoons olive oil; 4 tablespoons lemon juice; 2 tablespoons minced parsley; 1/2 teaspoon cumin; 1 garlic clove, crushed; 1/4 teaspoon finely shredded lemon zest; salt and freshly ground pepper
Steamed Broccoli
Steamed broccoli is delicious as a side to any meal - just add salt and pepper. Ingredients: 1 bunch of broccoli; sea salt; pepper. Optional garnishes: olive oil; mayonnaise; lemon juice or zest; balsamic vinegar; toasted almonds; toasted sunflower seeds
Sweet Potato Gnocchi with Brown Butter & Sage
An Italian inspired dish with small dumplings made from sweet potato covered in a delicious butter sage sauce. Ingredients: For the gnocchi: 2 lbs sweet potatoes (about 2 medium); 1 12-oz. container fresh ricotta; 1 cup grated Parmesan cheese, more for serving; 2 tsp salt; 2 cups whole wheat pastry flour, plus more for dusting. For the brown butter sauce: 8 Tbsp (1 stick) unsalted butter; 1 handful of loosely packed fresh sage leaves; 3 Tbsp balsamic vinegar; 1/2 tsp salt; 1/4 tsp black pepper
Sweet Potato Salad
A remix of potato salad using sweet potatoes, parsley, scallions and ricotta cheese. Ingredients: 2 large or 4 small sweet potatoes, peeled and cut into 1/4 inch cubes; 3 scallions, sliced into small pieces (use both the green and white parts); 2 tablespoons parsley, chopped; 1/2 to 1 cup ricotta cheese, or more if you love ricotta; salt and pepper to taste. Dressing: 1 1/2 tablespoons red or white wine vinegar; 1 1/2 tablespoons Dijon mustard; 1 tablespoon honey; 1/4 cup olive oil
Swiss Chard & Sweet Potato Gratin
Swiss chard, sweet potatoes, fresh herbs and cheese come together deliciously in this comfort food dish. Ingredients: 3 lbs Swiss chard; 2 lbs medium sweet potatoes, peeled; 2 tbsp of butter; 1 small onion, finely chopped; pinch of freshly grated nutmeg; salt and pepper to taste; 1 tbsp fresh parsley, minced; 1 tbsp fresh thyme, minced; 1 1/4 cups (about 5 ounces) Gruyere cheese, coarsely grated; 2 cups heavy cream or whole milk; 2 garlic cloves, minced; 2 tbsp of butter; 2 tbsp flour
Whipped Sweet Potatoes
Sweet Potatoes, cinnamon, and maple syrup combine for a sweet take on mashed potatoes. Ingredients: sweet potatoes; butter; maple syrup; cinnamon; heavy cream; salt

Desserts

Apple Crisp
Warm apples topped with a simple oat crumble, makes for a nutritious breakfast or dessert. Ingredients: 7 – 8 medium cooking apples; juice of two lemons; 1⁄2 cup sunflower seeds; 1⁄2 cup walnuts (if you cannot eat nuts, just leave these out or add more sunflower seeds); 1⁄2 cup butter; 1/3 cup honey; 2 cups raw oatmeal; 3⁄4 cup flour (any kind you want); 1⁄2 teaspoon salt; 1 teaspoon cinnamon; 1⁄2 teaspoon allspice; 1⁄4 cup apple cider or orange juice
Appleicious Oat Bars
For a tasty and nutritious treat, try making these apple oat bars. Ingredients: Crust; 1 1⁄2 cup whole wheat flour; 2 cups rolled oats; 1 teaspoon salt; 1 cup toasted pecans, walnuts or sunflower seeds; 1⁄2 cup maple syrup or honey; 2 Tablespoons molasses; 2 teaspoons ground cinnamon; 1⁄4 teaspoon nutmeg; 1⁄2 teaspoon baking powder; 6 Tablespoons canola or light olive oil; 1⁄2 cup unsalted butter, melted. Filling: 8 apples (peeled, cored, and chopped – any variety); 1 1⁄2 cup applesauce; 1 1⁄2 cup applesauce; 1⁄2 cup dried cranberries or raisins; 2 Tablespoons honey or maple syrup; 2 Tablespoons all-purpose flour
Applesauce
Kids love chopping, mixing, and mashing to make homemade applesauce. Ingredients: apples; optional lemon juice, sugar, cinnamon
Gingerbread
A delicious treat. Ingredients: 3 cups whole wheat pastry flouror King Arthur's white wholewheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 tablespoons ground ginger; 1 1⁄2 teaspoons cinnamon; 1⁄2 teaspoon ground cloves; 1⁄2 teaspoon salt; 1⁄4 teaspoon finely ground black pepper; 2 eggs; 1⁄2 cup olive oil; 1⁄2 cup unsweetened applesauce; 1⁄2 cup plain yogurt (whole milk yogurt is best); 1⁄2 cup molasses; 1⁄2 cup honey; 1⁄2 cup water
Granola Bars
High-fiber, delicious snack - add your favorite dried fruit and nuts to make these your own. Ingredients: 4 tablespoons butter; 1⁄4 cup applesauce; 1⁄2 cup honey; 1⁄2 tsp vanilla; 2 1⁄4 cups rolled oats; 3⁄4 cup whole wheat or spelt flour; 1⁄2 tsp baking soda. Optional add-ins: chocolate chips; pumpkin seeds; dried fruit (dates, currants, raisins, apricots); sunflower seeds; coconut; other nuts or seeds of your choice
Mascarpone & Fig Tart with Black Pepper Crust
Ingredients: You'll need a 91⁄2 x 1 inch round tart pan, with a removable bottom. For the crust: 1 large egg yolk – at room temperature; 2 tablespoons cream or half & half; 1/2 teaspoon pure vanilla extract; 1/2 cup unsalted butter – cold & cut into 1/4″ cubes; 1 1/4 cup all purpose flour; 1/4 cup powdered sugar – sifted; 1/3 cup raw pistachios – shelled; 1/4 teaspoon fine sea salt; 1 teaspoon freshly ground black pepper. For the filling: 1 cup mascarpone – at room temperature; 2/3 cup Greek yogurt – at room temperature; 1/3 cup honey; 1 teaspoon pure vanilla extract. Toppings: The beauty of this tart is it's totally adaptable, you can switch out for seasonal fruit, and arrange to your liking! 4-5 fresh figs, halved or quartered, 1/4 cup pistachios – coarsely chopped; 2 tablespoons honey; edible flowers
Oatmeal Chocolate and Nut Cookies
Soft and chewy oatmeal cookies fully loaded with chocolate chips and walnuts. Ingredients: 1 3⁄4 cup whole wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1⁄2 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1⁄2 pound (2 sticks) butter, softened; 1 1⁄2 cups packed brown sugar; 2 eggs; 3 teaspoons vanilla; 1-2 cups dark chocolate chips (or raisins/dried fruit); 3 1⁄2 cups old fashioned oats; 1-2 cups toasted walnuts, pecans or almonds (optional)
Peach Ice Cream
Nothing says summer like creamy, cold, delicious, fresh peach ice cream made with simple, natural ingredients. Ingredients: 1 ½ cups whole milk; 2 eggs; 2 egg yolks; 1 ¼ cups sugar; 1 ¼ cups heavy cream; 1 pint ripe peaches, chopped, with peel on; Juice of ½ lemon
Strawberry Rhubarb Crisp Bars
Crumbly bars filled with flavorful strawberry and rhubarb compote. Ingredients: 1 cup rolled oats; 3/4 cup plus up to 2 tablespoons extra all-purpose flour; 1/2 cup light brown sugar; Heaped 1/4 teaspoon table salt; 6 tablespoons unsalted butter, melted; 1 cup small-diced rhubarb (from about 1 1/2 medium stalks); 1 cup small-diced strawberries; 1 teaspoon cornstarch (optional, but helps firm up the filling); 1 tablespoon lemon juice; 1 tablespoon granulated sugar, divided; powdered sugar, for decoration, if desired

Beverages

Masala Chai Tea
A flavored tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Ingredients: milk; water; black tea; honey. spices (choose at your discretion): cardamom pods, whole cloves, black peppercorns, cinnamon sticks, star anise, ground ginger, ground turmeric
Strawberry-Mint Lemonade
Sweet and refreshing, perfect for a hot summer day! Ingredients: 1 1/2 cups freshly squeezed lemon juice; 2 cups of fresh mint; 1 pint of strawberries; 1/4 cup agave or honey; 1/4 cup sugar 8 cups of water

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Valutazione complessiva e recensioni

5.0

5 in base a tutte le valutazioni

5Cibo
5Servizio
5Atmosfera
4,9Rapporto qualità-prezzo

Rumorosità • Sostenuta

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FRESHFARM Market - Mount Vernon Triangle Grocery

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Informazioni aggiuntive

Breakfast

Banana & Spinach Pancakes

Broccoli Cheese Quiche

Heirloom Tomatoes with Savory Greek Yogurt

Homemade Granola

Multi-Grain Waffles

Overnight Oatmeal

Peanut Butter Granola Bars

Purple Fruit and Veggie Smoothie

Ramp Okonomiyaki

Sautéed Apples

Slow Cooker Oatmeal

Strawberry Kale Smoothie

Sweet Crepes

Tofu Banana Berry Smoothie

Yogurt Parfait

Yogurt with Peaches, Nectarines & Honey

Baked Goods

Applesauce Oatmeal Bread

Black Cocoa Banana Mini-Breads

Blueberry Coffee Cake

Carrot Apple Flax Muffins

Carrot Muffins

Carrot Spice Cake

Corn Hoe Cakes

Dark Chocolate Chip Pumpkin Bread

Garlic Herb Bread

Homemade Crackers

Irish Oatmeal Muffins

Sweet Potato Biscuits

Beans & Grains

Apple Herb Couscous

Biriyani

Black Bean Confetti Salad

Black Beans with Coconut Rice & Plantains

Boston Baked Beans

Chard Tabbouleh Dolmas

Corn Tortillas

Crunchy Lemon-Rosemary Chickpeas

Fried Rice

Homemade Tortilla Chips

Indian Spiced Lentils & Kale

Jack's Magic Beans

Lentil Salad

Masoor Dal (Red Lentil Curry)

Middle East Lentils & Rice

Prosperity Peas with Collard Greens

Risi e Bisi

Slow Cooker Beans for Tacos

Slow Cooker Black Beans

Sofrito Rice

Spinach Hummus

Swatantar's Rice

Winter Squash Risotto

Dips, Dressing & Sauces

Apple Butter

Apple Onion Chutney

Apricot Chutney with Star Anise

Asian Sesame Salad Dressing

Basil Pesto

Black Bean Dip

Buttermilk Ranch Dressing or Dip

Chard Basil Pesto

Chimichurri Sauce

Cilantro Lime Dressing

Classic Guacamole

Creamy Cilantro Lime Dressing

Cucumber Raita

Fresh Tomatillo Salsa (Salsa Verde)

Fresh Tomato Salsa

Herb White Bean Dip

Homemade Butter

Hummus

Jennifer's Favorite Dressing

Lemony Feta-Oregano Dip

Lemony Herb Dressing