Fingerling Potato Salad with Cucumber
1 1/2 to 2 pounds Fingerling Potatoes, scrubbed and cut in 1-inch pieces 4 large hard-cooked eggs, coarsely chopped 1/2 cup finely chopped red onion 1/2 cup diced celery 1 medium Cucumber, coarsely chopped 1/2 cup sour cream 3/4 to 1 cup mayonnaise 1/4 teaspoon ground black pepper 3/4 teaspoon salt, or to taste Put potatoes in a medium saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or just until potato chunks are fork tender. Drain and let cool. In a large bowl, combine the cooled...
read moreBeans Almondine
This is my all-time favorite bean recipe! 1 lb. Beans, trimmed 2 Tbs. butter 1 shallot or onion, chopped 1/4 cup almonds, sliced Soy sauce to taste Steam the beans for 3- 5 minutes until tender. Saute the onion in the butter until cooked. Add the almonds and cook, stirring often, until slightly brown and fragrant. Drain the beans and add to the onions and almonds. Sprinkle a dash or two of soy sauce. Toss and cook over low heat for a minute or two to incorporate flavors. Serve immediately.
read moreSpinach 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 desired. Sear one side of the tofu, then flip and repeat (approx 5 minutes per side). Steam the spinach until it turns a nice green. Don’t over-steam! Serve with rice or quinoa...
read moreRoasted 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 with oil and sprinkle with salt and pepper; toss to coat. Roast, uncovered, for 45 to 50 minutes or until beans and beets are tender, stirring once or twice and adding...
read moreCarrot 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. Add pepper, if you like. Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl. Toss...
read moreGreek 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. Courtesy: http://thelemonbowl.com/2013/02/greek-tzatziki-sauce-with-garlic-and-dill.html
read moreGreen 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 curry paste Salt to taste In a large saucepan, sauté the onion, ginger and garlic in the olive oil until onions start to soften and turn golden brown. Stir in broth, cilantro, basil,...
read moreSwedish 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 (slowly) in butter. After a few minutes, add caraway and salt. Cover and let cook over medium-low heat about 10-15 minutes, stirring occasionally. Add remaining ingredients. Cover...
read moreRoot Vegetable Pancakes
Compliments of The Wholelife Nutrition Cookbook Serve these hearty pancakes with a tofu scramble and a green smoothie (made with Red Dog winter greens!) for a nutrient and energy-packed breakfast. I like to use my food processor for these; first I mince the onion with the “s” blade, then I put in the grating disc and grate the vegetables. It only takes a minute or two to do all this. To get the pancakes on the table faster, try cooking them in 2 or 3 skillets at once! Makes 5-7 pancakes 1 small onion 1 small yam, peeled and grated 2 medium...
read moreMoroccan-Spiced Spaghetti Squash
This works great as a side, but you can also bulk it up with other things like chickpeas (garbanzo beans). This spaghetti squash dish would be great served alongside sautéed Red Dog stir-fry! And if you sauté a few cloves of roughly diced garlic and then add diced apples and raisins before you throw in the greens, itʼs even more delicious! After you toss your greens with the apples, raisins and garlic, add a splash of apple cider vinegar and then top with a pinch of salt and cracked pepper! Yum! 1 (3 1/2- to 4-pound) spaghetti squash 1/2...
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