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Autumn Pasta with Tarragon and Cider Sauce
From: Cooking up the Good Life, By Jenny Breen Serves 8 to 10 This recipe highlights the colors and flavors of autumn. Fresh tarragon adds a piney and aromatic taste that is mellowed by the sweetness of the cider. Quality whole grain pasta is hearty enough to handle the density of the squash, the depth… Read More →
Red Cabbage Salad with Apples and Walnuts
by Chef Heather Hartman Ingredients 4 cups red cabbage, thinly sliced 3/4 teaspoon caraway seeds 1/2 teaspoon salt 2 apples, cut into half-moons, tossed with the juice of half a lemon 2 green onions, sliced 2 tablespoons red-wine vinegar 1 tablespoon grainy mustard 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 1/2 teaspoon freshly, ground pepper ½… Read More →
Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta
from Deborah Madison’s cookbook Vegetable Literacy For 4 I love this approach to cauliflower. In fact, I’d say it’s my favorite way to cook it. It’s golden, aromatic, and lively in the mouth. It’s good alone and very good spooned over pasta shells, which catch the smaller bits of the vegetable. Even a small cauliflower… Read More →
Chilled Summer Melon Soup with Kombucha
by Chef Heather Hartman 8 servings Ingredients 1 (about 2 pound) honeydew or cantaloupe melon, peeled, seeded, and cut into small pieces ¼ cup fresh mint 3 limes, juiced Pinch of salt 1, 16 oz. bottle of kombucha, chilled Method Combine melon, mint, fresh lime juice, and salt in a blender. Blend until smooth. … Read More →
Quinoa and Cucumber Salad
by Market Chef Jenny Breen Serves 10 to 12 I invented this recipe because I really wanted a cool summery grain salad, but something besides quinoa tabbouleh (nothing against that wonderful dish, but there’s more to life than mint). It is a joy to cook with sesame oil–its nutty flavor stands up to cooking and… Read More →
Glazed Carrots and Roots
By Robin Asbell, Author of Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners Ingredients 1 pound carrots 1/2 cup vegetable stock 3 tablespoons brown sugar 3 tablespoons butter 2 tablespoons whisky pinch salt Peel and quarter the carrots and parsnips, cut other roots into planks and then slice in strips of… Read More →
Quick Pickled Vegetables
Collard Wraps
Thai Fried Rice
From Supenn Harrison of Sawatdee Makes 2 servings Fried rice, now a Thai favorite, originated in China. Smart cooks know that fried rice is a great way to use up leftovers: meats, vegetables, or both. Ingredients 2 cups cold cooked rice (white or brown rice) 1 ½ tablespoons vegetable oil 1 clove garlic, minced 1… Read More →