by Chef Heather Hartman Serves 8 Ingredients 4 cups orca beans, cooked 1 red onion, thinly sliced 2 carrots, thinly sliced into half moons 3 cloves garlic, minced ½ cup brussel sprouts, trimmed and thinly sliced 1 bunch Swiss chard or kale, washed well and cut into thin ribbons 1 red bell pepper, thinly sliced… Read More →
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 →
This is a very versatile vegetable soup that makes a terrific summer or fall meal topped with a fresh pesto and served with a loaf of your favorite bread.
By Brenda Langton, spoonriver restaurant Serves 6 – 8 Ingredients: 2 15 oz. cans black beans, drained and rinsed, or 3 cups cooked beans (make sure to sort through beans before cooking and remove debris) 4 cups vegetable or chicken stock 4 cloves garlic, chopped 1 onion, diced 1 Tbsp. olive or vegetable oil 2… Read More →
