Adapted from “The Enchanted Broccoli Forest” 1-2 heads bok choy (separate leaves from head of bok choy and wash thoroughly, thinly slice bok choy leaves keeping white and green parts separate – white parts take longer to cook) 1 c. chopped onion 1-2 T. olive or canola oil 2-3 cloves garlic, minced ¾ t. salt […]
Pea Shoot Pesto
Adapted from Edible Portland Add up to a half-cup of additional fresh herbs or alliums, including garlic scapes, chives, arugula and parsley. Like most pestos, all amounts are approximate, so adjust according to your own taste. Try this pesto on a piece of toast with a sliced hardboiled egg; added to boiled potatoes with chopped […]
Pumpkin Pie Ice Cream
Adapted from themessybaker.com Submitted by Jennifer at the 2014 Share Member Potluck 2 c. whipping cream 1 c. whole milk 1/2 c. sugar 1 1/2 t. ground cinnamon 1/2 t. grated nutmeg 1/2 t. ground ginger 1/2 t. ground cloves 1/2 t. ground allspice 1/8 t. fine sea salt 1/2 t. vanilla extract 1 c. […]
Kale with Toasted Quinoa and Tomato
Adapted from Runners World Cookbook Submitted at the 2014 Share Member Potluck 2 T. olive oil 1 c. quinoa, well rinsed 3 c. water 1/2 red onion, chopped 3 cloves garlic, minced 6 c. kale leaves, chiffonade (thin strips made by laying the leaves together, ruling like a tube, and slicing crosswise) 1 large tomato, […]
Broccoli Fruit Salad
Submitted at the 2014 Share Member Potluck 3 broccoli florets 1/2 c. chopped green onions 1 c. chopped celery 1 c. or more red seedless grapes 1 c. golden raisins 1 lb. bacon, fried and choped 1/4 lb. sliced almonds, toasted Mix all together. Add dressing: 1 c. mayonnaise 1/3 c. sugar 1 T. vinegar
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 […]
Penne with Butternut Squash and Kale
Adapted from ohmyeggies.com 1 T. olive oil 1 clove garlic, minced 1 bunch kale, stem removed and torn into bite-sized pieces 1/3 c. white wine (water or chicken/veggie stock would also work) 8 oz. whole-wheat penne, cooked according to package (any kind of pasta will do) 1/2 roasted butternut squash (see instructions below) 1/2 caramelized […]
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 […]
Pasta with Cabbage, Prosciutto, and Sage
Adapted from www.realsimple.com 8 ounces pappardelle or some other wide pasta 1 T. olive oil 1 onion, sliced Kosher salt and black pepper 1/2 head Savoy cabbage, quartered, cored, and sliced (8 cups) 1 c. low-sodium chicken broth 1/4 lb. sliced prosciutto, cut into strips, cooked (you can substitute bacon if you do not have […]
Baba Ghanouj (Roasted Eggplant Dip)
Adapted from www.simplyrecipes.com 1-2 eggplants 3 Tbsp extra virgin olive oil 2-3 Tbsp tahini (sesame paste) 1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped 1 t. ground cumin Juice of one lemon – about 2 1/2 tablespoons (can substitute lemon juice from a jar) […]
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