Recipes

Spinach with Peanut Sauce

10 oz block of tofu 1/2 lb. Spinach 2 Teaspoons sesame oil (you could use water but the sesame oil adds a great flavor) 2 Teaspoons of soy sauce Salt & pepper to taste Sriracha (hot sauce) to taste Cube and press extra water form the tofu. Prepare the peanut sauce (recipe below). Heat the oil and soy sauce, then add the tofu. Sprinkle with salt and pepper, if...

Roasted Green Beans with Gold Beets, Feta and Walnuts

2 pounds fresh green beans, trimmed 1 pound fresh beets, trimmed, peeled, and cut into thin wedges 1/2 cup sliced shallots 1/4 cup olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup broken walnuts 1/2 cup crumbled feta cheese (2 ounces) Preheat oven to 425 degrees F. In a large roasting pan combine green beans, beets, and shallots. Drizzle...

Carrot Kohlrabi Slaw

1 large Kohlrabi bulb 6 Carrots 3 Tbsp. vegetable oil 2 Tbsp. cider vinegar 1 Tbsp. whole grain or Dijon-style mustard 1/2 tsp. sea salt Freshly ground black pepper to taste Peel kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. Set them aside. In a salad bowl, whisk together the oil, vinegar, mustard, and salt until well blended....

Greek Zatziki

2 cups plain Greek yogurt 2 cups diced cucumber (or shredded) ½ cup fresh Dill – minced ¼ cup lemon juice 2 Garlic cloves ½ teaspoon salt ¼ teaspoon pepper Combine all ingredients in a medium bowl check for seasoning. Add more dill, lemon, garlic or salt/pepper if you wish! Serve immediately or store in the refrigerator for up to 5 days....

Green Coconut Curry and Squash Soup

Compliments of New Seasons Market in Portland, OR 2-3 lbs cooked winter squash meat 1 cup chopped yellow onion 2 pieces of ginger, peeled and grated 3 cloves garlic, minced 2 Tbls. olive oil 4 cups veggie broth 1/2 cup cilantro 1/2 cup chopped basil (if you can find this time of year!) 1 (14 oz) can coconut milk, stirred well 1 Tbls. chopped jalapeno 1 tsp. green...

Swedish Cabbage Soup

Compliments of The Enchanted Broccoli Forest cookbook Preparation Time: 1.25 hours Serves: 6 5 Tbs. sweet butter 2 cups chopped onion 2 tsp. whole or ground caraway seed 2 tsp. salt 8 packed cups (approx. 1 medium head) shredded green cabbage 6 cups vegetable stock, potato water or water lots of freshly ground black pepper In a large kettle, begin cooking the onions...