Vegetables

Italian Egg Drop Soup

Posted by on Jan 20, 2014 in Egg based, Entrees, Grains (non breakfast), Greens, Photo Slide Show, Recipes, Rice, Soups, Vegetables | 0 comments

Italian Egg Drop Soup

1 cup (dry) rice, cooked 8 cups chicken-broth 2 TBSP butter 1 tsp pure salt freshly ground pepper to taste 5 – 6 oz kale, stems removed, roughly chopped, and washed 4 eggs, lightly beaten w/ salt & pepper parmesan reggiano to taste Cook rice according to package directions. Heat the broth. Add butter, salt, pepper, kale, and simmer over medium-low heat, covered, until greens are wilted (about 10 mins). Add cooked rice. Bring soup back up to a boil. Beat eggs and add gradually while stirring with a whisk. Sprinkle freshly grated parmesan cheese over each individual bowl to...

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Easy Spinach Artichoke Dip

Posted by on Jan 4, 2014 in Condiments, etc..., Dips, Greens, Recipes, Snacks and Light Meals, Vegetables | 0 comments

Easy Spinach Artichoke Dip

1 14-oz can quartered artichokes packed in water, rinsed and drained 1 cup packed spinach leaves (fresh or frozen) 6 oz cream cheese 1/3 cup freshly grated parmesan cheese 1/4 cup mayo 1/4 cup sour cream 1 TBSP lemon juice 1 tsp crushed red pepper flakes (optional) 1/4 tsp pure salt 1/4 tsp garlic powder Combine everything in an oven proof baking dish. Bake at 375 for 30 mins — give or take — until it’s bubbly and looks good! ________________________________________________________________________________ SIDE NOTES: ~  We munched on this with pieces of warm, sour dough bread...

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Butternut Squash Bacon Soup

Posted by on Nov 13, 2013 in Recipes, Soups, Vegetables, Winter Squash | 0 comments

Butternut Squash Bacon Soup

1 large butternut squash, peeled and cut into large chunks 3 large carrots, peeled and cut into chunks 1 – 2 TBSPS coconut oil, melted 1/2 pounds (give or take) raw bacon, chopped 1 small onion, chopped 1 small apple, chopped 2 cups chicken broth 1 cup whole milk 1 tsp pure salt 1 tsp cinnamon 1/2 tsp nutmeg Preheat oven to 350. Add the coconut oil to your roasting pan and set it in the oven for a few minutes while it’s heating up (to melt the oil). Add the squash and carrots to the roasting pan and toss to coat with oil. Return to oven and roast uncovered for 35 minutes (or...

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Coconut Curry Lamb Stew

Posted by on Oct 14, 2013 in Entrees, Greens, Lamb, Photo Slide Show, Recipes, Root Vegetables, Stews, Chilis, Curries, Vegetables | 0 comments

Coconut Curry Lamb Stew

1 lamb shoulder roast, square-cut or rolled; or 1/2 leg of lamb roast, or 2 lbs lamb stew meat pure salt and freshly ground black pepper to taste 3 TBSP coconut oil 2 medium onions, thinly sliced 2 tsp turmeric 3 medium boiling potatoes, peeled and roughly chopped 2 large carrots, cut into rounds 2 cans unsweetened coconut milk 1 & 1/2 cups water 4 TBSP red curry paste 4 TBSP tamari 5 TBSP natural sugar or 30 drops liquid stevia 4 oz kale, roughly chopped (optional) Preheat oven to 300 degrees. Bring the lamb to room temp (let sit out about an hour) and cut into stew chunks. Heat the...

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Potatoes & Eggs

Posted by on Sep 17, 2013 in Breakfast, Egg based, Eggs, Entrees, Potatoes, Recipes, Vegetables | 0 comments

Potatoes & Eggs

2 lbs potatoes butter, ghee, or coconut oil pure salt and freshly ground pepper to taste 1 onion 4 – 6 pastured eggs Preheat oven to 400 degrees. Peel potatoes, chop into bite-size chunks, and transfer to a bowl. Melt a generous amount of ghee (or butter / coconut oil) over low heat, pour over potato chunks, and toss well to coat. Spread potatoes in a single layer on a parchment paper covered baking sheet. Sprinkle with salt and pepper to taste. Bake until done to your liking (45 mins to 1 hour). When potatoes are almost done, begin to heat some coconut oil in a saute pan. Chop the...

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Buttery Rice w/ Greens

Posted by on Jul 18, 2013 in Grains (non breakfast), Greens, Recipes, Rice, Vegetables | 0 comments

Buttery Rice w/ Greens

For the Rice: 1 cup dry basmati rice (or your favorite / whatever you have on hand) 1 & 1/2 cups water (or appropriate amount depending on type of rice used) 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt Combine rice, water, ghee and salt in a small pot and bring to a boil. Stir once to dislodge any rice stuck to the bottom of the pot. Reduce heat to low and cook for the appropriate amount of time depending on the type of rice used. For the Greens: 1 TBSP butter, ghee, or coconut oil 2 – 4 garlic cloves, roughly chopped 6 oz greens washed and roughly chopped pure salt and...

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Storing Greens for Ease

Posted by on Jun 13, 2013 in Greens, Kitchen Tips, Photo Slide Show, Recipes, Vegetables | 0 comments

Storing Greens for Ease

I’m not always in the mood (or don’t always have the time) to wash, stem, and chop greens on the fly.  For busy days, a home cooked dinner can only happen if I have a few things on hand that I can grab and just toss into a pan. When I came home from the farmer’s market last week with 2 beautiful bunches of fresh kale and 2 bunches of beets (w/ greens attached), this is what I did to make life easy for the rest of the week…. ______________________________________________________________________________ I removed the stems (simply lay each leaf down with the stem...

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Carrot & Parsnip Hash

Posted by on Feb 27, 2013 in Recipes, Root Vegetables, Vegetables | 0 comments

Carrot & Parsnip Hash

2 TBSP coconut oil 1 pound carrots, washed & shredded 1 pound parsnips, washed & shredded pure salt & freshly ground black pepper 2 TBSP butter 1 TBSP chopped fresh rosemary (or 1 tsp dried) 1 & 1/2 TBSP honey Heat coconut oil in a large skillet over medium heat. Add shredded carrots and parsnips and sprinkle with salt and pepper. Saute about 12 minutes, until vegetables are beginning to brown slightly. Add butter, rosemary, and honey, tossing until heated through and vegetables are glazed (just a few minutes...

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Garlic Mashed Turnips

Posted by on Jun 27, 2012 in Recipes, Root Vegetables, Vegetables | 0 comments

Garlic Mashed Turnips

3 cups diced turnips 2 cloves garlic, roughly chopped 1/4 cup high quality cream, half & half, or whole milk 3 TBSPs melted butter, ghee, coconut oil, or olive oil pure salt & freshly ground, black pepper to taste Cook turnip cubes and garlic in boiling water for about 15 minutes, until soft. Drain well. Mash turnips with the cream, butter, salt & pepper. Enjoy! ________________________________________________________________________ SIDE NOTES: ~  Turnips are one of the veggies that turn up (pun intended) in our CSA box in spring and fall.  This is a delicious way to cook...

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Sausage (Tempeh) & Peppers w/ Greens

Posted by on May 2, 2012 in Entrees, Greens, Recipes, Tempeh, Tempeh, Tofu, Seitan | 0 comments

Sausage (Tempeh) & Peppers w/ Greens

To prepare the Tempeh Sausage: 2 packages soy tempeh (total of 16 oz) 2 TBSP fennel seeds 2 tsps dried basil 2 tsps dried oregano 1 tsp red pepper flakes 1 tsp dried sage (or 3/4 tsp ground sage) 4 garlic cloves, minced or crushed 1/4 cup soy sauce 2 TBSPs extra virgin olive oil 3 TBSPs lemon juice (juice of 1 lemon) In a large saute pan, crumble the tempeh (using your hands) and add enough water to almost cover it (about 3/4 cup). Over medium heat, cover pan & steam the tempeh until the water is absorbed, about 10 minutes. Drain or cook off any remaining water (if necessary). Add the...

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Potato, Cheddar, Bacon Soup

Posted by on Mar 29, 2012 in Potatoes, Recipes, Soups | 0 comments

Potato, Cheddar, Bacon Soup

2 – 4 baking potatoes (depending on size – between 1.5 & 2 lbs), baked, peeled, & roughly chopped 2 TBSP butter or ghee 1 – 3 garlic cloves (depending on size) finely chopped (about 1 TBSP) 3 & 1/2 cups whole milk 6 slices bacon, cooked and diced 1/2 large onion (or 1 small), thinly sliced 2 celery stalks, diced 3/4 cup shredded cheddar cheese (optional) 1/2 cup sour cream (optional) 1/2 tsp pure salt (or to taste) freshly ground black pepper to taste Wash potatoes. Use a fork to make a few holes in the potatoes, and bake for about an hour (give or take) at...

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Roasted Parsnip & Pear Soup

Posted by on Mar 12, 2012 in Recipes, Root Vegetables, Soups | 0 comments

Roasted Parsnip & Pear Soup

2 pounds parsnips, peeled 2 pears, peeled and roughly chopped 1 small onion, peeled and roughly chopped 2 TBSPs coconut oil 1 tsp pure salt, divided 1/4 tsp freshly ground pepper 1 cup balsamic vinegar 2 cups broth (veggie, chicken, whatever you like) 2 1/2 cups whole milk Position rack in lower third of oven and preheat to 450. Roughly chop parsnips and toss with, pears, onion, oil, 1/2 tsp salt, and pepper in a roasting pan (9×11 pyrex works well). Roast, stirring approx every 10 mins, until very soft and starting to brown (about 40 mins). Meanwhile, boil vinegar in a small saucepan...

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