All Recipes

This is our absolute favorite way to have beets.  Gene says that he doesn't believe anyone that says they don't like beets until they've tried this recipe:

3-4 medium beets, sliced into thin rounds
2 medium onions, sliced into thin rounds
4 TBSP cooking oil
salt and pepper

Heat cooking oil in a heavy bottomed skillet on medium heat.  Add sliced beets and onions and saute for 15 minutes, stirring frequently.  Turn the heat to medium-low, cover skillet and cook for 30-45 minutes until caramelized, stirring occasionally to prevent sticking.  Season and serve hot.  Makes 4 accompaniment servings.

Cabbage, shredded
cooking oil (olive oil, butter, bacon fat, etc.)
Sweetener, optional (molasses, maple syrup, sugar, etc.)
Salt and pepper to taste

Heat oil in skillet on medium high.  Add cabbage and stir to coat.  Reduce heat and cook gently until caramelized and tender, with no liquid remaining, approx 30-60 min.  Stir often to keep from sticking.

This is so delicious that everytime I make it I wish I used more onions than I did because caramelized onions have so many uses!  They're great as a topping pizza or pasta dishes, over steak or pork chops, in French onion soup, mashed up with potatoes or in an onion dip.  You can also make this with shallots, too.  But, be careful not to burn it for obvious reasons! 

onions, peeled, and sliced thinly
butter or oil

Saute onions in butter or oil over medium low heat in a heavy bottomed pan until they turn a deep golden brown and are super sweet and soft.  Keep stirring and turning the heat down as needed to keep them from burning.  The process usually takes me about 45 minutes.

This recipe is perfect in a cast iron fry pan!  If you don't have one, use your heaviest bottomed pan and watch carefully.  You might need to stir/add more oil more frequently to prevent sticking.  Either way, this is quite delish!

4+ tablespoons olive oil
¾ pound turnips, unpeeled, cut into ½ inch dice
¾ pound potatoes, unpeeled, cut into ½ inch dice
¾ pound carrots, peeled, cut into ½ inch dice
Salt and pepper to taste
Thyme to taste (approx 1 tsp dried)
½ pound onion, chopped

In heavy bottomed skilled, heat olive oil on medium.  Add all ingredients except onions and sauté at a gentle sizzle, stirring for about 15-20 minutes.  Try not to brown too quickly, reduce heat if necessary, &/or add more oil.  Add onions and continue to cook as above until veggies are tender and deep brown.

You can use any green here, but Carmen likes it best with massaged kale!  Enjoy 🙂

Delicata squash, seeds removed and chopped (with skin on)
1 bunch kale, rinsed, midribs removed, and torn into bite size pieces
4 TBLS olive oil
1 TBLS vinegar
salt and pepper to taste
parsley, minced

Toss squash with a little oil and roast in oven until soft at 400* for about 20-30 min.  Meanwhile, whisk together & pour dressing over kale and massage for 5+ minutes to mix and soften.  Cool squash and add to kale.  Toss to mix and serve cold.  PS: Yes, you can eat the skins, says Carmen.  J

This is a flexible recipe for a version of shepards pie with a squash topping!  Try adding or deleting as desired the veggies involved. 

Leeks (or onions), cleaned and chopped
Carrots, peeled and chopped
Beets, peeled and chopped small
Sausage, cooked (Carmen likes chorizo)
4 cups cooked squash, seasoned with salt/pepper

Sauté leeks, carrots, beets until tender.  Add sausage and stir.  Lay in the bottom of baking dish.  Top with mashed squash and bake in 350 oven until heated through.

1 bunch carrots, cut into 1.5”x .25” x .25” sticks
4 tablespoons cilantro, chopped
1+ tablespoon lemon juice
1+ tablespoon olive oil
Salt, paprika, cayenne powder to taste
Scallions, chopped (optional)

Drop carrots into a pot of boiling water for 10 seconds.  Remove to bowl and add the rest of the ingredients.  Combine well and serve either room temp or chilled.

1 onion, sliced into thin rounds
3 Tbls butter
1 bunch carrots, sliced into thin rounds
1 quart chicken stock
½ bunch cilantro, coarsely chopped
¼ tsp cayenne pepper
Juice of 1 lime
Salt and pepper to taste

In a heavy-bottomed pot over medium-low heat, melt the butter. Add the onion and carrots and sauté until tender, 8-10 min. Add the chicken stock, bring to a boil, then lower the heat to a simmer. Simmer until vegetables are very soft, about 15 min. Add cilantro, cayenne, lime juice and seasoning. Puree, either with a hand-held immersion blender, or by allowing the soup to cool slightly before transferring to a blender or food processor. Serve with a dollop of sour cream in each bowl. Serves 2-4.

• 2 cups grated carrots
• 3-4 dates, chopped small
• ½ cup walnuts, chopped
• 2 TBLS fresh parsley, minced (or 1-2 tsp
• dried), optional
• ¼ - ½ cup crumbled cheese (feta, chevre,
• etc)

Mix together above ingredients then toss with the following dressing:

• Juice of 1-2 lemons
• 2 TBLS olive oil
• ¼ tsp salt, or to taste

2-4 tablespoons butter
1 large onion, chopped
1 pound carrots, chopped
1 pound parsnips, peeled and chopped
2-4 cups chicken or vegetable broth
salt and pepper
¼ cup cream or milk

Heat butter in pot on medium.  Add onion and sauté until softened, about 5 minutes.  Add carrots and parsnips, broth, and simmer until tender, about 20 minutes.  Remove from heat and puree.  If too thick, add more broth.  Add salt and pepper.  Add cream or milk.  This soup is also good cold.

• 2 cups rolled oats
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp cinnamon
• ½ cup shredded desiccated coconut
• 1 egg
• ¼ cup honey
• 3TBLS melted butter
• 1 tsp fresh ginger, grated
• 1 cup milk
• 1 cup whole milk yogurt
• 2 tsp vanilla extract
• 1 cup carrots, shredded
• ½ cup raisins
• ½ cup walnuts, chopped + more for topping

Preheat oven to 375. Grease 9x9 baking dish. Combine dry ingredients. Stir in rest of ingredients. Spread mixture in baking dish. Sprinkle more walnuts and coconut on top. Bake 35-40 min.

This is an elegant, light, and sweet side dish to dress up your carrots.  Great for a winter party!

4 cups carrots, peeled and chopped
4 tablespoons butter
2 cups onions, minced
2 eggs, separated
salt to taste
1/4 teaspoon ground gloves

Steam carrots until tender, about 15-20 minutes.  Cook onion in butter until tender in skillet.  Puree carrots and onions together with egg yolks, salt, and cloves until smooth.  Beat egg whites to stiff and gently fold into carrot puree.  Pour into a buttered baking dish.  Bake in a 350 degree oven for 20 minutes until puffy.

1 cup minced onion
1/4 cup peeled and minced fresh ginger root
1 stick of butter
6 cups chicken stock
2 pounds of carrots, peeled and sliced
1 1/2 cups cream or half and half or milk
1/2 teaspoon cinnamon
salt and pepper to taste

In 4 tablespoons butter, saute onion and ginger root until softened, about 5-10 minutes.  Add the carrots and chicken stock.  Bring to boil, turn down, and simmer until carrots are very tender, about 1/2 hour.  Puree, stir in cream, remaining butter, cinnamon, salt and pepper.  Serve hot!
 

• 1/2 tsp cumin
• 1/2 tsp corriander
• 6 TBLS olive oil
• 1 tsp honey
• 1 pound carrots, peeled, halved or quartered depending on size, and chopped into 1/4" chunks
• 3 cloves garlic, peeled but whole
• salt and pepper to taste
• juice of 1/2 to 1 lemon, to taste
• juice of 1 orange
• 3 TBLS tahini

Mix cumin, corriander, 4 TBLS olive oil and honey together.  Coat carrots and garlic in this "dressing" and spread on baking sheet.   Roast at 400 degrees until tender, approximately 30 minutes.  Let cool.  Add the carrots, the remaining olive oil and the rest of the ingredients to the food processor and blend until smooth.  Check for taste and add anything else if needed.  Refrigerate and use as a dip or spread!

• ½ cup (packed) fresh basil leaves 
• 2 cups carrot tops (leaves)
• ¼ cup finely grated parmesan cheese
• 1 garlic clove
• 3 TBLS nuts of your choice, macadamia, walnut, pecan, or pine nuts
• ½ cup olive oil (more or less)
• salt and pepper to taste

Pulse garlic and nuts in a food processor until a coarse paste forms.  Add basil, parmesan, and carrot tops; process until well blended. Add olive oil and pulse until combined into desired paste consistency.  Season with salt and pepper to taste.   

To freeze, pack into ziplock bags as is or into ice cube trays and freeze.  The pop the pesto cubes out and store in ziplock bag in freezer.

• 1 medium-small onion, chopped
• 4 garlic cloves, minced
• 1 TBLS ginger root, minced
• Fresh or dried hot pepper, to taste
• 1 15 oz can whole or diced tomatoes
• 1 TBLS olive oil
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp black pepper
• ½ tsp cardamom
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Salt and pepper, to taste
• 1 medium head cauliflower, chopped
• 1 ½ - 2 cups broth
• ½ pound kale, chopped
• Plain yogurt

Blend onion, garlic, ginger, hot pepper, and tomatoes until well blended. Heat oil in large pot. Sauté onion puree, stirring 5 min. Add spices and stir 5 min. Add cauliflower and kale, coat with sauce, and cook 5 min. Add broth, cover, and cook until tender, 20- 30 min. Garnish with yogurt. 

1 medium head of cauliflower, cut into bite sized florets (about 1 pound)
2-3 slices of fresh ginger root, peeled and minced
1-2 tablespoons fresh hot peppers, minced or substitute cayenne powder to taste
2 tablespoons cilantro, minced
3/4 cup cream (or thin with some milk if desired but won't be a thick)
salt to taste

Bring all ingredients to a boil in large skillet.  Simmer until cauliflower is tender, about 10 minutes.  Lift of lid and simmer away excess liquid making a sauce (if necessary).  Serve hot! 

Combine:

• 2.5 cups thinly julienned celeriac (or spiralized)
• 2 TBLS apple cider vinegar
• 2 cups julienned apple

Pour over a whisked dressing of:

• 1/3 cup plain yogurt
• ¼ cup mayo
• 1 TBLS Dijon mustard
• salt and pepper to taste

Toss and enjoy! 

1-2 tbls lemon juice
1 celery root, trimmed and peeled
¼ cup mayonnaise
1 tbls Dijon mustard
2 tsp chopped fresh parsley
Pinch of ground black pepper

Pour lemon juice into a bowl. Cut the peeled celeriac into 1/8-inch matchsticks and immediately toss in the lemon juice to prevent browning. In a small bowl combine remaining ingredients. Add celeriac and refrigerate for several hours to blend flavors. Serves 2-4.

• 4-5 stalks celery, thinly sliced
• 1 apple, peeled and diced
• 1 cucumber, peeled and diced
• ¼ cup dill, minced
• ½ tsp salt
• ½ tsp maple syrup, or to taste
• 1 TBLS olive oil
• 2 tsp lemon juice
• ½ tsp lemon zest

Mix dressing ingredients together then toss with veggies and serve. 

• 2 cups celery leaves
• 1 cup onion, diced
• 2-3 garlic cloves, minced
• 4 TBLS olive oil or butter
• 2 cups potatoes, peeled and diced
• 4 cups water or broth
• Salt and pepper to taste
• 1 cup milk or cream

Sauté onion in oil until soft. Add celery leaves and garlic until wilted. Add potatoes, broth, salt, and pepper. Bring to a boil and simmer until all is tender. Puree. Add milk and water if it needs to be thinned. Check seasonings.

You can also substitute beet greens or kale for chard in this recipe and it will still be awesome.  Plus you don't have to use new potatoes.  😉

• cooking oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 green chili, seeded and minced (or use chili flakes, to taste)
• 1-2 TBLS fresh ginger, minced
• 1 TSP garam masala (or substitute a pinch or two each of any combo you have on hand of the following spices: cardamom seeds, cloves, black pepper, cumin seeds, cinnamon, and/or nutmeg)
• 1/2 TSP mustard seeds
• 1/2 TSP ground cumin
• 1/4 TSP turmeric
• 1 pinch cardamom seeds or 3 cardamom pods
• 1-2 cups water
• 1 pound potatoes, cut into chunks
• 1 bunch Swiss chard, chopped
• 1 cup plain yogurt
• 1-2 TBLS tomato paste
• fresh herb like cilantro or parsley chopped, to taste
• salt and pepper to taste

Heat the oil in a pot on medium.  Saute onion stirring until translucent, about 5-10 minutes.  Add garlic, chili, and ginger.  Stir for a few seconds.  Add spices.  Stir a few seconds.  Add the water, potatoes, and chard.  Simmer covered until potatoes are tender.  Meanwhile mix the yogurt, tomato paste, and herb together.  When potatoes are cooked, removed from heat.  Add yogurt mixture and check seasonings.  Serve over rice or with an Indian flat bread like naan.

2+ TBLS cooking oil
½ lb summer squash, thinly sliced
1 small onion, finely chopped
½ lb Swiss chard, finely chopped
1-2 garlic cloves, minced (to taste)
7-8 eggs
chopped basil
salt, pepper, grated cheese to taste

Sauté squash & onion in oil until softening 3-5 min. Add chard & garlic.  Cover & cook on medium-low until wilted & tender. Cool & drain well.  Whisk eggs, basil, cheese, salt, & pepper together. Add veggies & stir. Heat oiled skillet. Pour in egg mixture and cook 3-5 minutes.  Place in 400* oven until cooked through.

• 1 medium or 2 small heads cabbage
• 3 TBSP olive oil
• Salt to taste

Halve cabbage. Cut each half in thirds keeping core intact. Drizzle with olive oil and salt. Char for 6 min on each side in hot skillet.

Whisk together this sauce:

• 1 garlic clove, grated
• 1/3 cup tahini
• 1 tsp honey
• ½ tsp cumin
• zest and juice of 1 lemon
• 4 TBSP water 

Spoon sauce over cabbage, and sprinkle with sesame seeds, and chopped basil. 

2 lbs. summer squash, grated or spiralized
¼ - 1 cup water
1 tsp salt (or to taste)
1 cup grated cheddar cheese (or to taste)
2 TBLS milk
1 TBLS butter

Put squash and water into skillet.  Simmer until desired tenderness.  Drain any extra water.  Add rest of ingredients and mix together.  Serve hot and eat it up.  Leftovers are not as good.