Recipes
Recipes
Korean Sauerkraut (Kimchi)
-adapted from Nourishing Traditions by Sally Fallon
1 head Napa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup carrots or Hakurei turnips, grated
1/2 cup radish, grated
1 T. freshly grated ginter root
3 cloves garlic, p
Napa Cabbage Stir-fry
www.food network.com
6 tablespoons peanut oil
2 shallots, thinly sliced
1 (2-inch) piece ginger, peeled and grated
1/2 small head napa cabbage, core removed and finely sliced
Salt
2 cloves garlic, minced
1/2 pound medium shrimp,
Karen's Napa Recipe from Brookfield Farm
Napa Cabbage, Gruyere Cheese, and Olives -- sounds weird but is so good
Beef and Napa Cabbage Stir Fry
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
2 teaspoons oyster sauce
1 tablespoon cornstarch
1 pound flank steak
3 tablespoons vegetable oil, divided
3 garlic cloves, smashed
1 (1-inch) piece peeled ginger, cut into 1/4-i
Garlic & Greens Pizza
A very tasty pizza recipe that will have kids “eating their greens” with no coaxing necessary.
Carolina Kale- adapted from The Moosewood Collective
*In this southern-style dish, the bright, vitamin- and mineral-rich greens, cooked until just tender, contrast beautifully with the red tomatoes to make an appealing vegetable side dish or a topping for rice.
Sweet & Salty side of Radishes
1 bunch radishes
2 carrots
2 T. butter
1 tsp. brown sugar
1/8 tsp. salt
Slice radishes and carrots in thin rounds. Saute in butter over med. heat until tender. Add sugar and salt and cook 1 minute more. Add more sweet & salt to taste
Wilted Arugula Salad
5-8 oz arugula
1/2 lb ricotta, drained or 1/4 c. feta crumbled
1/4 c. sun-dried tomatoes or roasted red peppers
1/3 c. chopped walnuts
1 large sweet onion
2 T. olive oil
Balsamic vinaigrette:
½ c. olive oil
scant ¼ c. balsamic
Butternut Squash Gnocchi with Sage Butter
Recipe from From Executive Chef Brandon Miller of Stokes Restaurant and Bar in Monterey, California.
Submitted By: Chef Brandon Miller
Yield: Serves 4
Ingredients
1 butternut squash (about 1-1/2pounds) 2 large eggs, lightly beaten 1 1/4 teaspoo
Celery Rut Gratin
1 large or 2 small celeriac, peeled
1 medium rutabaga, peeled OR 3-4 hakurei turnips
2 large potatoes, scrubbed
1-2 onions, peeled
4 cloves garlic
1 tsp. salt
1–2 tsp. dried thyme
ground black pepper
About
Rutabaga Puree
adapted from Nourishing Traditions by Sally Fallon
1 large or 2 medium rutabagas
1 large or 2 medium potatoes
1/3 cup creme fraiche, sour cream, or heavy cream
1/2 tsp. dried or 2 tsp. fresh thyme
sea
Celeriac Soup Recipe: Creamy Autumn Soup
– adapted from Your Organic Kitchen by Jesse Ziff Cool
2 tbsp. butter
1 med. onion, finely chopped
4 cups chicken or veg. broth
1 large potato, chopped
1 large celeriac, peeled and chopped
1 tbsp. chopped fresh thyme or ½ t
The BEST Pumpkin Pie from Fresh REAL Pumpkin!
Recipe adapted from Nourishing Traditions by Sally Fallon
3 c. pumpkin or winter squash puree*
3 eggs
¾ - 1 c. sucanat, rapadura or other raw cane sugar
1 tbsp. fresh grated ginger or 1 tsp. dried ginger
1 tsp. cinnamon
¼
Endive Salad with Hot Bacon Dressing or Ginger Miso Dressing
Wash 1 head endive and tear into pieces. Place in serving bowl. Optional: Add sliced, hard-boiled eggs.
Hot Bacon Dressing:
2 eggs
½ c. sugar
¾ c. apple cider vinegar
¼ tsp.
Greek-style Pasta with Leeks
From Asparagus to Zucchini Cookbook, p. 99. Madison (WI) CSA Coalition, 1996.
Broccoli Leek Soup
Adapted from: http://www.williams-sonoma.com/recipe/broccoli-leek-soup.html Thank you Karen, of Savor Flavor Dining, for pointing me to this recipe! Serves: 4Preparation Time: 45 minutes Because they are grown in loose, sandy soil, lee
Winter Vegetable Pasta with Cheese
– adapted form Your Organic Kitchen by Jesse Ziff Cool
12 oz. angel hair or linguine pasta
3 tbsp. extra virgin olive oil
1 onion, peeled and cut into small wedges
2-3 garlic cloves
2 tbsp. balsamic vinegar
½ c. chicken or
Curried Squash Soup
adapted from Nourishing Traditions by Sally Fallon
1 large or 2 small squash or pumpkins &n
Butternut Squash Fries
1/2 butternut squash kosher salt cooking spray ketchup, to serve Directions: Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. Slice squash in half. Cut it up into french fry shapes. Place on a cookie sheet sprayed with non-s
Black Bean Sweet Potato Burritos
From Simply in Season Cookbook, p. 259, by Mary Beth Lind & Cathleen Hockman-Wert.
Vegetable Fritters
Based on the familiar potato pancake, this recipe allows you to use any veggies you have on hand. Be creative!