Recipes

Broccoli-Stem Mashed Potatoes

This recipe is specifically targeted to folks who are still throwing away their broccoli stems and only eating the florets.  You can make this recipe using both parts, or just use the stems.  Adding the broccoli to the potatoes makes … Continue reading →

Roasted Broccoli and Spinach Sesame Noodles

Roasted Broccoli is something you can prepare ahead of time, then pull out of the fridge and add to salads, pasta, pizza, sandwiches — hot or cold.  This recipe uses Sambal Olek — a prepared chili paste that is quite … Continue reading →

Spinach-Carrot Rice Stew

This recipe uses diced carrots as a type of rice to make a risotto-like dish, creamy and thick.  It could be called “Carrot-to” Rinse 1/2 lb. of carrots, trim the ends, then cut into 1/4″ dice.  Combine with 6 C. … Continue reading →

Spicey Acorn Squash Tacos

Roast the squash while you make a tangy slaw with cabbage, carrots and cilantro.  When cooked this way, acorn squash skin is edible and tasty — no need to peel it. Preheat the oven to 425. Cut 1 Acorn squash … Continue reading →

Arugula-Delicata Bowl with Home-made Pepitas

Making your own Pepitas — toasted pumpkin seeds — is simple. Cleaning them takes a little time, but covering them with water to do it makes the process quicker.  The hardest part is not eating them all before you finish … Continue reading →

Green Beans a la Diabla

This is a vegan version of a dish normally made with shrimp, but the sauce lends itself perfectly to a crunchy, succulent vegetable like green beans.  And the spinach soaks up the flavors as well.  This sauce is spicy; you … Continue reading →

Green Bean Salad with Roasted Peppers

This recipe keeps the green beans crunchy by quickly blanching them, while the peppers are roasted and then tossed with tomatoes. Heat a grill or turn on the broiler in your oven. Trim 1/2 lb. of Green Beans and bring … Continue reading →

Delicata-Green Bean Gratin

Peel and slice 1 onion.  Core 2 peppers and then thinly slice. In a large cast-iron skillet, heat 2 T. olive oil and add the onions.  Saute until they are tender, then add the peppers along with 1 minced clove … Continue reading →

Green Beans and Peppers with Ginger and Garlic

An old favorite in my house, this recipe is dead easy to make but very tasty.  You can add  or substitute zucchini for the peppers, but it will cook more quickly so add it even later.  You can do this … Continue reading →

Melon-Tomato Feta Salad

I offer this recipe in both vegetarian and omnivore versions, but you may want to try using something other than the grilled zucchini as a substitute for the prosciutto.  You could also make the salad with both ingredients. Core, then … Continue reading →

Lazagne Caprese

A cross between vegetarian lasagne and a Caprese Salad, there is no pasta in this recipe.  You can make the pesto in advance. Heat a grill on high for 10 minutes. Remove the leaves from 1 bunch of Basil.  Puree … Continue reading →

Best Ever Gazpacho

Whether or not you love Gazpacho, you should try this recipe.  The texture is slightly creamy but there are no chunks of vegetables:  you can drink it from a glass.  It uses a large quantity of olive oil, no bread, … Continue reading →

Zabaganoush

The Z Recipe Series is back! This week, the Middle Eastern classic eggplant dip gets a makeover.  If you love Babaganoush, you will almost certain love this version in all of its smokey, creamy goodness.  And if you don’t like … Continue reading →

Tomato Sushi

This is admittedly a fairly labor intensive recipe, but it is a wonderful vegan appetizer that shows off the amazing flavor of tomatoes.  For more variety, you can make a simple cucumber/avocado roll, and serve slices of that alongside the … Continue reading →

Pan-Roasted Zucchini Salad with Fresh Tomatoes

The juice of fresh, vine-ripe tomatoes is the world’s best salad dressing ingredient, with it’s combination of sweetness, acidity and umami.  But it’s also amazing when just slightly cooked, enough to distill its essence but not lose its juicy goodness.  … Continue reading →

Cucumber-Potato Salad

This recipe follows the formula of combining potatoes with a crunchy vegetable and a creamy dressing, but uses cucumbers instead of celery and yogurt instead of mayo.  Leave out the dairy for a vegan dish. Slice 1 Painted Serpent cucumber … Continue reading →

Fattoush with Queso Fresco

Cucumbers are grown and eaten the world over, including in the Middle East.  This recipe might seem similar to a Greek Salad, but it with lots more fresh herbs and spices. Preheat the oven to 350. In a small bowl, … Continue reading →

Zoo-cotash

With all the requisite ingredients in your boxes today, here’s a recipe for the classic summer vegetable saute in which the zucchini is always — IMHO — overcooked.  Here, you use Zoodle Zen master techniques to keep the squash both … Continue reading →

Zeviche

The next installment in my series of Zoodle recipes! In my short history with “Zoodles” — zucchini noodles — I have always cooked them as part of the preparation.  However, this week I tried making a dish without cooking them, … Continue reading →

Grilled Apricot Parfait

This light summer dessert combines grilled apricots with whipped cream and a quick crumbled almond cookie that can be made in advance. You can substitute peaches, or use some of each. Heat the oven to 350.  Toast 1/2 C. almonds … Continue reading →

Twice-Fried Green Beans & Peas with Garlic

In this variation on a classic Sichuan dish, you pre-fry the Green Beans, then cook the garlic, then fry the beans again with the Peas and garlic.  Cooking the beans this way makes them more tender and flavorful. Trim the … Continue reading →

Yaki-zoba

No, that’s not a  mispelling of Yakisoba, the classic Japanese dish of stir-fried soba noodles with onions and other vegetables.  This version uses julienned or spiralized Zucchini or other Summer Squash “Zoodles” instead of wheat noodles.  Fast, healthy and delicious … Continue reading →

Oven-Roasted Parsnips

Parboiling the parsnips first speeds up the roasting and lets you use less oil.  It also makes removing any tough cores easier if needed.  You can easily double this recipe by adding a pound of carrots, cut the same size.  … Continue reading →

Roasted Beets & Asparagus with Beet Greens and Feta

Oven-roasted beets are both crispy, chewy and sweet.  They match perfectly with the succulence of the asparagus.  This dish goes well with either couscous or quinoa. Preheat the oven to 375. Cut the roots off 1 bunch of Beets and … Continue reading →

Coconut Milk French Toast with Strawberries

For me, French Toast is just a vehicle to eat lots of strawberries.  This isn’t a vegan recipe, but it is dairy-free.  You can easily use cow milk instead of coconut. There are some important details in this recipe that I … Continue reading →

Pea and Carrot Salad with Cilantro Dressing

This salad is good on its own, or you can combine it with raw or sauteed marinated tofu in lettuce wraps for a tasty appetizer. Cut the tops off 1-2 spring onions.  Reserve the bulb for later use.  Finely mince … Continue reading →

Pea Risotto with Grilled Asparagus & Spring Onions

If it’s not grilling season yet where you live, you can either broil the vegetables in the oven or simply cook them in the risotto.  Either way, though, you should use leek or regular onion as the base for the … Continue reading →

Asparagus-Spinach-Mushroom Crepes

This is a quick and easy saute that goes into a crepe along with ricotta cheese.  Alternatively, you can make quesadillas and use jack cheese instead, or an omelette and use cheddar.  You can make the filling in advance. To … Continue reading →

Sesame Asparagus with Soba & Tofu

This is a riff on a favorite Korean Spinach Salad.  Quick, nutritious, delicious and filling. Cut 12 oz. tofu into thick matchsticks.  Drizzle with 1 t. sesame oil and 1 T. soy sauce.  Let sit for 10 minutes. Meanwhile, soak … Continue reading →

Gnocchi with Asparagus and Green Garlic

Don’t worry, this isn’t a recipe for making gnocchi — just one for making cooking store-bought gnocchi with fresh spring vegetables.  Green Garlic is the star of this recipe so don’t skimp on it. Heat the oven to 400. Soak … Continue reading →

Orange-Roasted Carrots

This recipe roasts carrots with orange slices — including the peel — plus non-sweet spices.  This results in caramelized carrots that are tangy with a slight citrus bitterness.  You can remove the orange slices after cooking or leave them in … Continue reading →

Vegan Cream of Asparagus Soup

Coconut milk stands in for cream here, but this is not an Asian recipe. Trim the tough ends of 1 bunch of asparagus.  Cut the tips off the spears and reserve.  Cut the stems into small pieces. Clean and dice … Continue reading →

Potato-Romaine Salad with Green Garlic Dressing

You can add asparagus to this recipe if you like, raw “shaved” or lightly blanched and sliced. Heat a pot of salted water and boil 1 lb. of potatoes until they are tender.  Remove and rinse well. Meanwhile, make the … Continue reading →

West African Vegetable Stew

It’s hard not to look at a pile of carrots, sweet potatoes, and cabbage and not think about making some sort of African-style peanut curry.  This recipe hews to the lighter brothier side of the spectrum and goes easy on … Continue reading →

Butternut Waffles, Two Ways

Butternut squash adds natural sweetness, moisture, flavor and nutrition to waffles without affecting the crispy texture that makes them so special.  Here’s a sweet version for breakfast and a savory version for lunch or dinner. Both recipes start by roasting … Continue reading →

Sauteed Spinach with Shitakes, Sesame & Chili Oil

If you aren’t sure what to do with the greens on your beets this week, you can add them to this recipe but be sure to remove the stems. Unlike spinach stems, which are tender and succulent, beet stems are … Continue reading →

Quinoa-Lentil Cabbage Dumplings

This is a vegetarian version of a traditional Eastern European dish.  If you’ve never made or eaten these before, you might be surprised how good they are. Rinse 3/4 C. of brown or green lentils.  Cook in 3 C. water … Continue reading →

Spaghetti Squash “Pad Thai”

This is a gluten-free and low-carb version of the classic Thai dish that is also quite tasty.  It has eggs and fish sauce, but no meat.  There are quite a few steps in this recipe but if you cook the … Continue reading →

Cauliflower-Spinach Dip (Vegan)

If you’re looking for a unique and healthy dip to bring along to your weekend Superbowl gathering, here’s a tasty vegan take on notoriously greasy and heavy spinach-artichoke dip.  Or is it a vegetable version of hummus? The recipe is … Continue reading →

Cabbage-Potato Curry/Braise

This recipe combines light curry spicing with a small amount of coconut milk to add flavor the vegetables without becoming too heavy. Heat salted water to a boil.  Add 4 medium potatoes, cut into 1″ cubes.  Simmer for 6-7 minutes, … Continue reading →

Sweet Potato Gratin with Chard & Kale

This recipe from Smitten Kitchen has the same homey appeal (and high calories) as Mac n’Cheese, but with a whole lot more nutrition.  When I cook chard and kale I usually discard the stems, but if you like them you … Continue reading →

Morrocan-Style Cauliflower Red Lentil Soup

This is a bright, summery-tasting soup that will warm you up on a rainy day and is filling enough to be a meal.   Clean and dice leeks and carrots to make 1 C. of each Saute in 3 T. olive oil … Continue reading →

Tofu Noodles with Spicy Cabbage

Last week, I discovered tofu noodles, also called Shirataki.  They have a nice, slightly chewy texture even when added to soups or cooked in stir-fries.  And they pair perfectly with shredded cabbage and leeks in a stir fry like this … Continue reading →

Winter Vegetable Lasagne

This vegetarian recipe incorporates vegetables in a way that provides enough liquid to cook the noodles during baking. For the sauce:  Rinse and dice 2 leeks and saute in 2 T. olive oil until tender.  Add 2 C. sliced portabello, … Continue reading →

Homemade Vegetable Broth

Broth makes almost any soup better, but you can’t make it fast.  By making a big batch and freezing it, you will have it available whenever you need it.  Celery leaves are a critical component of vegetable broth. Trim the … Continue reading →

Tofu-Lettuce Rolls with Carrot-Cilantro Slaw

This is a warm dish that uses a lot of lettuce.  The tofu is cooked and then wrapped in whole lettuce leaves along with the slaw.  Butter lettuce is the perfect texture for it. Cut one pound of firm tofu … Continue reading →

Fennel-Spinach Salad with Mandarins &Cranberries

If you’re making a salad for Thanksgiving, it is one area where you can get creative without too many protests from the culinary traditionalists. Wash 1/2 lb. spinach leaves by soaking and lifting the leaves out of the water.  Spin … Continue reading →

Butternut Squash Pie with Candied Squash Topping

No messing around here: this is the New York Times interpretation of the classic Thanksgiving dessert.  As they say, ” no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows … Continue reading →

Creamy Vegan Broccoli-Leek Soup

It was 35 degrees at the farm this morning, so I’m pulling out the first of the winter soup recipes.  This is a simple soup to prepare, but getting the most flavor out of it means taking the time to … Continue reading →

Potato Salad with Arugula and Leeks

The sharp flavor of the Arugula is the perfect contrast to the blandness of potatoes.  You may be surprised about using a mustard dressing with a mustardy green, but it works perfectly.   Trim 1 leek and slice in half … Continue reading →