All Recipes

Cooking oil
Leeks (or onions), cleaned and sliced thinly
Red Kuri winter squash, peeled, seeded, and chopped into 1” chunks
Spices to taste: curry powder, cayenne, turmeric, dry mustard, salt
Coconut milk
Cilantro leaves, chopped

Heat oil on medium and sauté leeks until softened, stirring occasionally, about 10 min.  Do not brown.  Add squash chunks and spices.  Stir to coat.  Add coconut milk, enough to almost cover the squash.  Bring to a boil and reduce heat to simmer.  Cover and cook until squash is tender.  Serve hot over rice.  Garnish with cilantro.  Leftovers reheat well.

Garnish, garnish, garnish! That is what my family is obsessed with. So, if you are too, you could garnish this soup with: sour cream, cilantro, chives, crushed tortilla chips, grated cheese, and many more options. If not, just make it plain. You won't be dissapointed.

Cooking oil
1-2 cups onion, chopped
garlic to taste, minced
1-2 TBLS tomato paste
salt, pepper, ground cumin, chili/cayenne powder to taste
6-8 cups chicken or vegetable broth (or a combo of broth and water)
1 cup red lentils
1 cup carrots, peeled and diced
1 cup turnips, peeled and diced
lemon juice to taste

In large pot, sauté onion in oil until translucent. Add garlic, tomato paste, and spices. Stir quickly, 1 min. Add the rest of the ingredients (except lemon juice). Bring to boil, reduce heat, and simmer until everything is very tender. Add lemon juice at the end. Check salt.
 

This is a perfect salad for a Fourth of July celebration!

Lettuce leaves, washed and torn into pieces
Red Radishes, sliced
White Salad turnips, sliced
Blueberries, fresh or frozen
Scallions, chopped

Toss vegetables and pour over whisked dressing ingredients:

½ cup yogurt
4 tablespoons olive oil
1 tablespoon cider vinegar
1-2 teaspoons maple syrup
Salt and pepper to taste

1.5 cups water
1 cup vinegar
2 tsp sugar
2 tsp salt

Combine above ingredients, bring to boil, and cool.

3 cups cucumbers, speared or sliced
1-2 cloves garlic, peeled
1 head dill

Stuff above ingredients into quart jar.  Pour over cooled brine.  Cover and refrigerate for at least 24 hours.

You can use this basic recipe for making refrigerator pickles out of other veggies, too.  Try summer squash, carrots, green peppers, etc.  Easy and quick!

3 cups cucumbers, sliced
½ cup green pepper, sliced
1 scallion, chopped
1 TBLS salt
1 cup white vinegar (or apple cider)
1 cup water
1 bunch dill, chopped
1 clove garlic, optional

Fill quart jar with cukes, peppers, scallion, dill, and optional garlic.  Dissolve salt into water and vinegar.  Bring liquid to a boil.  Pour into jar filling to 1 inch below the top.  Put a lid on it and place in refrigerator.  Eat and enjoy!

• 3-4 cups kale, chopped
• 1 apple, cut into ¼” dice
• ½-1 cup rhubarb, cut into ¼” dice
• ½ cup pecans or walnuts, chopped
• 6 slices bacon, crumbled, or ½ cup crumbled feta cheese, optional
• 2 TBLS scallions, minced
• ¼ cup cider vinegar 1-2
• TBLS maple syrup
• 2 tsp Dijon mustard
• Salt and pepper, to taste
• ¼ cup olive oil

Toss kale, apple, rhubarb, nuts, and optional bacon or cheese in a large bowl. Mix remaining ingredients together and pour over the salad. Toss and serve. 

We love to make popsicles in the summer!  Our daughter loves them and they're so easy and cheap to make yourself.  You can add fruit of any kind or even... rhubarb!

• Rhubarb, peeled and chopped into chunks
• Sweetener of choice (sugar, honey, maple syrup, etc), to taste
• water
• yogurt
• milk or cream to thin if needed (if using thick Greek yogurt)

Simmer the rhubarb with sweetener and a couple tablespoons of water until completely soft and mushy.  Stir often and add more water if need be to prevent sticking.  Cool mixture in fridge until completely chilled.  Mix rhubarb with yogurt (using a blender if you want it to be completely smooth) and thin with cream/milk if it is way too thick.  Pour into popsicle molds (or even paper cups with popsicle sticks stuck into them).  Freeze.  Eat!  Yum!!!

You can follow this same formula with other fruits, except you can just blend them in raw instead of cooking them like you would rhubarb.

This is great with pork, chicken, fish, or even with rice and stir-fry!  Ooooh baby!

• 1 tsp olive oil
• 1 clove garlic, minced
• 1/4 cup onion, minced
• hot pepper of choice (optional), chipotle or cayenne or other smoked pepper like paprika, to taste
• salt and pepper to taste
• 3-4 cups peeled and chopped rhubarb
• sweetener of choice, to taste (maple syrup, sugar, honey, etc.)

In sauce pan, heat oil over medium heat.  Add garlic and onion and saute, stirring for 1 minute.  Add hot pepper, salt and pepperrhubarb and a little water to prevent sticking (start with 1 tablespoon).  Cook stirring until rhubarb is completely tender.  Sweeten to taste.  

• 1 large rhubarb stalk, peeled and thinly sliced on the diagonal
• Lettuce handfuls, chopped, to taste
• 5 radishes, cut into ¼” wedges
• Salt and pepper to taste
• Feta cheese, crumbled, to taste
• Fresh mint leaves, minced, to taste
• Fresh lovage leaves, minced, to taste (optional)
• Vinaigrette dressing of choice

Toss all ingredients together and top with a simple vinaigrette dressing.

• 1 lb beets, cut in 1/2” cubes, roasted, and completely cooled
• 2-3 cloves garlic, chopped
• ½ cup walnuts
• 1 cup parmesan cheese, grated
• ½ cup olive oil
• 2 TBLS lemon juice
• Salt to taste

Add all ingredients except oil to food processor and pulse to blend. With food processor running slowly add the olive oil until fully combined. 

• 4-6 cups spinach, chopped
• 1-1.5 cups beets, chopped and roasted
• 1 cup blueberries (or other fruit)
• ¼-½ cup crumbled feta (or goat cheese)
• ½-1 cup nuts of choice, chopped

Toss above ingredients. Pour over the
following dressing whisked together:

• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 Tablespoon honey or maple syrup
• ½ tsp prepared mustard, optional
• 1-2 garlic cloves, minced, optional
• Salt to taste

• 1-2 fennel bulbs, stalks trimmed, quartered, cored, and sliced
• 1 pound beets, peeled and diced
• 2-3 TBLS olive oil
• Salt and pepper
• Optional garnish: chopped fennel fronds, balsamic vinegar, goat cheese or feta, chopped walnuts

Preheat oven to 425 degrees. Mix all ingredients except optional garnish. Spread on baking sheet in an even layer. Roast approx. 30-45 min., until beets are tender. Top with garnish of choice. Serve hot.

• 1½ lbs broccoli, cut into uniform florets
• 1 pint cherry tomatoes
• ½ cup onion, diced
• 1 clove garlic, minced
• ½ tsp red pepper flakes, optional
• 4 TBLS olive oil
• Salt and pepper to taste
• Parmesan cheese, grated to taste

Preheat oven to 450 degrees. Mix all ingredients except cheese together in a large bowl. Spread on baking sheet in an even layer. Roast approx. 20 min. , until broccoli stems are tender crisp. Top with parmesan. Serve hot.

• Broccoli, cut into florets
• Red sweet peppers, cut into long strips
• Olive oil
• Salt and pepper, to taste
• Garlic, minced to taste

Put broccoli and peppers into a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine well. Lay on a cookie sheet and roast at 400 degrees, turning halfway through, until almost tender, approx 15-25 min. Add garlic, toss, and roast another 5-10 min. Serve hot or cold as a salad.
 

Roasted Butternut Squash

1 Butternut Squash, cut in half with seeds scooped out
1/2 cup of water
butter
maple syrup (optional)

Place squash cut side down in a baking pan with a ½” of water and bake at 350 degrees until easily pierced with a fork (about one hour).  Serve warm with melted butter and a little sweetener (optional).  Leftover scooped out flesh can be pureed into a creamy soup. 

My Dad shared this delicious way to use cabbage with me.  A little crispy... A little caramelized... This recipe might turn you into a cabbage lover if you're not already!  🙂

Green cabbage, sliced into 1 inch thick "steaks" or slices
olive oil
garlic cloves, mashed (optional)
salt and pepper

Brush olive oil, optional garlic, and salt and pepper on both sides of each cabbage slice to season.  Place on oiled baking sheet and roast at 400 degrees for about 1 hour.  Flip each cabbage steak half way through to get each side evenly brown and crispy.  Serve hot!

• 1 medium head of cabbage, red or green, cored and cut into wedges
• 3 TBLS lemon juice
• 2 TBLS olive oil
• salt and pepper

Preheat the oven to 450 degrees.  Arrange the cabbage on a baking sheet in one layer.  Whisk together lemon juice, olive oil, and salt and pepper.  Pour over cabbage wedges.  Roast in oven for approximately 15 minutes.  Turn the cabbage over carefully.  Roast another 15 minutes or until desired browning and tenderness is achieved.

This recipe is flexible in the amounts of each veggie you use so adjust as needed.  It also can be adapted to canned tomatoes in the winter.  Also the choice of fresh or dried herb can be adjusted according to preference and what you have on hand.  Bottom line is that this soup is delicious!

• 1 lb. carrots, sliced into 1/2" rounds
• 1 large onion, sliced thinly
• 3-4 cloves garlic, peeled but left whole
• 1 tsp ground cumin
• olive oil
• salt and pepper to taste
• 2+ pounds of fresh tomatoes (or a 24 oz can of tomatoes)
• chicken broth as needed, up to 1 quart
• greek yogurt
• chopped fresh herb like cilantro or basil or thyme (or dried herb as available)

Preheat oven to 400.  Toss carrots, onion, garlic, cumin, salt and pepper with enough olive oil to lightly coat.  Place on a cookie sheet and roast in the oven until tender and browned, stirring every few minutes to prevent sticking and burning.  At the same time if using fresh tomatoes, quarter large tomatoes or keep cherries whole and roast in the oven along with the carrot mixture until soft and skins will come off easily. 

Let tomatoes cool and slip off skins and discard.  Put carrots into pot with tomatoes and enough broth to cover and simmer 10 minutes until carrots are very soft.  Puree with immersion blender.  Check salt and pepper. Add fresh herb.  Top each bowl with greek yogurt.  Serve hot!

Carrots, peeled and chopped into small pieces
Beets, peeled and chopped into small pieces
Kohlrabi, peeled and chopped into small pieces (optional)
Olive oil to coat liberally
salt, pepper, and optional herb of choice (we used thyme)

Toss all of the ingredients together and spread onto baking sheet in a more or less single layer.  Roast at 400, stirring a couple of times to prevent sticking, until tender and very sweet.  Serve hot and leftovers also good reheated with eggs for breakfast!  Enjoy!

• 1 pound carrots, peeled and sliced into ¼” slices on the diagonal
• 16 oz mushrooms, washed, sliced into ½” slices, dried
• 3 TBLS+ olive oil
• ½ tsp dried thyme
• Salt and pepper to taste

Preheat oven to 450. Toss carrots with 1 TBLS olive oil, thyme, salt and pepper. Roast carrots for 15 minutes. Toss mushrooms with remaining olive oil. Remove carrots from oven, stir, add mushrooms and roast until everything is tender, about 15 minutes. 

• 1 lb celeriac, peeled, cut into ½- ¾” cubes
• 1 lb daikon radish, cut into ¾” cubes
• 3 TBLS olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried rosemary

Preheat oven to 325. Toss all ingredients in a large bowl. Spread single layer on a baking sheet and roast until tender, about 1 hr 15 min.  Stir once or twice part way through to prevent sticking.

• 1 pound cherry tomatoes, (heaping pint)
• ½ cup onion, chopped
• 1-2 hot peppers, poblano, jalapeno, etc.
• Olive oil to grease pan

Roast/broil above until blistered/tender. Blend roasted contents with:

• ¼ tsp cumin
• 1/8 tsp oregano
• salt and pepper to taste
• fresh herb of choice (cilantro, basil, parsley, etc.), optional

Serve warm or chilled. 

You can use this sauce over just about any roasted veggies!  I just made a list that goes with August veggies, but feel free to compile your own with whatever you've got that's in season!

• Cooking oil
• carrots, chopped
• baby beets, chopped
• kohlrabi, peeled and chopped
• eggplant, chopped
• summer squash, chopped
• green/dragon beans, chopped
• salt and pepper to taste

Spread carrots, beets, kohlrabi on a baking tray. Toss with oil, salt, pepper and roast at 400 for 15-20 mins. Add summer squash, eggplant, green beans and roast another 10-20 minutes more until everything is tender. Drizzle with one of the dill sauces below:

• 2 TBLS lemon juice
• 2TBLS dill, finely chopped
• Salt and pepper to taste

Mix with EITHER:

• ½ cup sour cream + ¼ cup heavy cream
• OR ¼ cup tahini + ¼ cup hot water

• 1 bag baby kale, thinly sliced (or 1 bunch of kale, midribs removed)
• 2 delicata squash, halved, seeded, & sliced crosswise into ½” pieces
• Salt and pepper to taste
• Drizzle of olive oil
• ½ cup nuts or seeds of choice, toasted and chopped

Put squash slices on baking sheet, drizzle with olive oil to coat, add salt and pepper and roast at 400 until tender, turning over halfway through, about 20+ minutes. Toss together with kale, nuts and the following dressing blended together. Serve at room temperature.

DRESSING:

• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup blueberries (thawed or fresh)
• 1 TBLS honey
• salt and pepper to taste
   

2 Delicata squash, halved, seeds removed, sliced into ½” slices crosswise
1 cup red onions, sliced thinly
2-4 garlic cloves, peeled, and smashed
Olive oil and maple syrup to taste
salt, thyme, and red pepper flakes to taste

Combine all ingredients in a bowl and toss to mix together thoroughly.  Spread out in one layer on baking sheet(s).  Roast in oven at 425* until tender and browning, tossing occasionally to prevent sticking, about 30-45 minutes.