Adapted from Boston Magazine This recipe is very adaptable. You could also use grated zucchini, summer squash, or grated raw beets in this recipe. They would make some beautiful red waffles! Makes about 6 waffles, depending on your waffle maker. Easy to double the recipe and freeze half for later! 1 c. white flour 1/2 […]
Zucchini/Summer Squash Cinnamon Waffles
Adapted from Boston Magazine These waffles are delish! We just made these on Sunday and they were a hit for the big and little men in the family. You could also use grated raw carrot, or even grated raw beets in this recipe. They would make some pretty red waffles! Makes about 6 waffles, depending […]
Carrot and Celeriac Remoulade
Adapted from www.bbcgoodfood.com 1 celeriac, shredded 1 large carrot, grated small bunch dill, chopped 6 T. light mayonnaise juice ½ lemon Put the vegetables in a large bowl with the dill. Mix the mayo and lemon juice and season well before mixing thoroughly into the vegetables. Will keep covered in the fridge for up to […]
Honey Glazed Citrus-Roasted Carrots
Adapted from www.fullcircle.com 1 bunch carrots Juice of one medium-sized citrus fruit 2 T. olive oil, bit more for finishing 2 T. honey Salt and Pepper 1 T chopped fresh hebs for garnish Preheat oven to 400 degrees. Slice carrots on a bias about 1/4-inch thick. Toss in olive oil and salt to taste. Place […]
Tarragon Maple Carrots
Adapted from Vegetarian Times magazine Submitted by Heather and Garth at the 2014 Share Member Potluck 2 T. olive oil 2 lbs. carrots, thickly sliced 1/3 c. maple syrup 2 T. dijon mustard 1 c. water 1/4 c. chopped fresh tarragon Heat oil in a a large saucepan. Add carrots and sauté 5 minutes on […]
Potato Leek Soup
Adapted from “The Enchanted Broccoli Forest” 3 medium potatoes 3 c. cleaned chopped leeks 1 stalk celery, chopped (could use celeriac) 1 large carrot, chopped 4 c. water 1 1/2 t. salt 1 c. milk (or non-dairy alternative) Ground pepper Fresh snippets of herbs (rosemary, thyme, parsley, etc – dried herbs also work) Scrub the […]
Asian Stuffed Chinese Cabbage Rolls
Adapted from aggieskitchen.com 1 lb ground beef, turkey or pork 2 carrots, shredded 1 c. cooked brown rice or quinoa 3-4 garlic cloves, minced 2 T. fresh ginger, minced (could use 1-2 t. dried ginger if you cannot find fresh ginger) 1 small onion, minced 3 T. soy sauce 2 T. sesame oil (can […]
Julia’s Cole Slaw
1 small head cabbage, shredded 1/2 red pepper, diced fine 1/2 green pepper, diced fine 2 stalks celery, diced 2 carrots, shredded 1/2 c. chopped cilantro or italian parsley 1-2 garlic cloves, crushed 1 t. salt (adjust to taste) fresh ground black pepper to taste dash of cayenne pepper 1/4 c. more or less fresh […]
Chow Mein
This works with any combination of veggies. 1 lb chicken breast, sliced, sautéed in Wok oil (try an oil seasoned with garlic, ginger and sesame) and 1 T. soy sauce until just done and set aside. Then sauté: 1 head baby bok choy, cleaned, chopped or sliced, whites separated from the leaves (sauté the whites […]
Spicy Vegetable Macaroni and Cheese
1 cup broccoli florets, chopped into small chunks 1/2 red pepper, diced 1 yellow squash, quartered and diced 10 baby carrots, sliced thinly (or equivalent in regular sized carrots) 2 c. whole wheat pasta (elbow macaroni, rotini, penne, etc.) 1/4 c. olive oil 1 garlic clove, minced 3 T. all-purpose flour 1 1/2 c. milk […]
