Ribollita (Twice Baked Tuscan Stew)
My favorite meal from the spring I lived in Italy...a true Tuscan tradition. This soup must be made on the stovetop a day in advance and then baked before serving.
Autumn Millet Bake
A festive fall dish from Mark Bittman's "How to Cook Everything Vegetarian"
Butternut Squash Apple Soup
Can be prepared in 40 minutes or less. The trick to great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash.
Carrot, Dill & White Bean Salad
An excellent farm-fresh salad from Heidi Swanson of 101Cookbooks. Filling but light and zesty from the lemon shallot dressing.
3lbs tomatoes (about 6 medium-large) chopped
1 cup white cooking wine
2 tbsp olive oil
2 small onions chopped
5 cloves garlic --Whole
3 tbsp basil
3 tbsp rosemary
3 tbsp tarragon
3 tbsp oregano
2 bay leaves
4 green on
Beans have long been a staple of many diets throughout the world. Eaten in many forms, bean seeds have been cultivated, savored, cherished and saved for many generations, and every culture has beans which are prized. A highly nutritious
Red Beans & Rice Salad
1 cup Kidney Beans
1 yellow onion
3 cups chicken stock
2 TBSP cider vinegar
1 teaspoon of each Creole mustard & Tabasco
1/3 cup olive oil
4 leaves of mustard greens chopped (remove center stem)
2 LG ripe tomatoes chopped
Courtesy of The Vegetable Box, Octopus Publishers.
Preparation Time: 10 minutes, plus standing
1 bunch of young turnips, very thinly sliced
4 tablespoons sugar
Place sliced turnips in a bowl & sprinkl
White Potato Salad
2 -- med white sweet potatoes c (or regular- remember use what’s in your pantry)
1 bunch bok choy chopped
1 bunch green onion chopped
2 carrots sliced
1/2 head of cabbage coarsely chopped
3 cloves garlic chopped
1 bunch radishes chopped (
Fresh Strawberry Dressing
This is great on the grilled chicken salad, but can be used on any salad-try it with goat cheese on baby arugula!