Asian Noodle Salad with Toasted Sesame Dressing

1 - 8 oz. package soba or thin rice noodles
1/4 cup cilantro, chopped
1/4 cup toasted sesame seeds

2 Tbls toasted sesame oil
3 tbsp. tamari
3 tbsp. balsamic
1 tbsp. maple syrup
1 tbsp. hot pepper oil

Optional Additions
shredded cabbage
chopped carrots
sliced scallion
sweet peppers
cubed tofu

1. Cook noodles according to package instructions. Drain, rinse, and set aside.
2. Combine dressing ingredients in a mason jar with a lid and shake vigorously to combine.
3. Add dressing and cilantro to cooked noodle and stir to combine. Add veggies and tofu, if using and stir.
4. Sprinkle toasted sesame seeds on portions at the time of serving.

Root Veggie Fries

1 rutabaga, peeled
4 carrots
4 parsnips, peeled
3 Tbsp. extra virgin olive oil
1/4 cup cornmeal
1 tsp coarse sea salt
1/2 tsp ground nutmeg
cayenne pepper

1. Set oven to broil.
2. Cut vegetables into sticks and steam 3-4 minutes or until just tender. Remove from heat and place in large bowl. Coat with oil and toss with cornmeal, salt, nutmeg and cayenne.
3. Lightly oil cookie sheet and spread fries in single layer. Broil 3 minutes, remove from oven, flip fries and broil another 3 minutes or until lightly browned. Serve hot.

Oven Roasted Root Vegetables

We jokingly refer to this dish as “fast food,” despite the fact that it can take 45 minutes to an hour to bake.  It is just so easy. All you must do it chop, toss with oil, put in the oven and walk away.

Ingredients: You can use any or all the following:
Potatoes- cubed. Any variety or a mix of many varieties will do.
Garlic cloves-leave whole or mince, whatever your preference.
Beets-scrubbed and cubed
Carrots-cut in rounds or thin sticks
Parsnips- cubed or cut into thin sticks
Winter squash, cubed and skin peeled
Olive oil

Preheat oven to 400
Scrub and chop each veggie and put in a large bowl.
Drizzle in enough olive oil to lightly coat veggies, mixing as you go.
Pour everything into a glass casserole dish.
Sprinkle with salt and pepper
Bake for 45 minutes to an hour, stirring occasionally.
You can turn the heat up to 450 when the veggies are done for about 5 minutes to crisp them a little.


Crispy Sesame Carrots

2 pounds carrots, sliced into thin rounds
1 TBSP extra virgin olive oil
1 TBSP toasted sesame oil
coarse sea salt
2 TBSP toasted sesame seeds
2 TBSP toasted black sesame seeds

Preheat oven to 350
In a large sauté pan over medium heat, sauté sliced carrots in olive oil until just soft (about 6 minutes).
Remove from heat, toss with toasted sesame oil and sea salt to taste.
Spread out on a cookie sheet and bake 30 minutes. Check frequently and move carrots around to prevent burning.
Remove from oven, toss with sesame seeds and serve.
Serves 4

Coleslaw with Creamy Dill Dressing

1 medium head green cabbage
1 carrot grated
6 green onions, including some of the green, sliced
1/4 cup thinly sliced radishes (could use turnips, or kohlrabi as well)
1/2 cup green bell pepper (optional)

1/4 cup mayonnaise
1/2 cup plain yogurt
1 tsp Dijon mustard
1  1/2 TBLS sugar
1 1/2 TBLS cider vinegar
1/4 cup fresh dill-minced
1/2 tsp salt
freshly ground pepper

1. In a large bowl combine all the vegetables
2. In a smaller bowl mix the dressing.
3. Pour dressing over veggies, toss to coat, refrigerate for a few hours before serving.


Carrot Muffins

Introducing your new favorite on-the-go breakfast….

Wet stuff:
1 1/3 cup sugar
3 large eggs
1 cup vegetable oil
1 tsp vanilla extract
Dry stuff:
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt

3 cups grated carrots

1. Combine and mix well all the wet stuff in one bowl and dry stuff in another.
2. Combine the 2 and mix thoroughly.
3. Add the grated carrots and mix.
4. Add batter to muffin cups. This recipe makes about 16 muffins (odd amount, I know)
5. Bake at 350 for about 25 minutes, or until a knife inserted comes out clean.


Carrot Cake

 Butter, margarine, or oil for the pan(s)
Optional: about 1/4 cup poppy seeds
1-1/2 cups (3 sticks) butter or margarine, softened
1-3/4 cups (packed) brown sugar
4 eggs
3 teaspoons vanilla extract
1 teaspoon grated lemon rind
4 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon baking powder
1 teaspoon ground allspice
2 teaspoons ground cinnamon
2-1/2 cups (packed) finely shredded carrot combined with 1/4 cup lemon juice
Optional additions:
3/4 cup raisins or currants
3/4 cup chopped pecans or walnuts
1/2 cup shredded unsweetened coconut
Preheat oven to 350 degrees. Generously grease 2 standard-sized loaf pans or 1 oblong pan (9×13, or 10×14). Sprinkle in the poppy seeds; tilt and shake the pan(s) to distribute the seeds. They will stick nicely.
Beat together butter or margarine and sugar in a large bowl. Add eggs, one at a time, beating well after each. When the mixture is fluffy, stir in the vanilla and lemon rind.
Sift together the dry ingredients. Add this to the butter mixture alternately with the carrots, beginning and ending with the dry mixture. Mix just enough after each addition to combine – don’t over mix. Stir in the optional items (or not) with the last flour addition.
Spread the batter evenly in the pan(s) and bake 40 to 50 minutes (loaf pans) or 35 minutes (oblong pan) – or until a probe inserted into the center comes out clean. For loaf pans: cool 10 minutes in the pan, then rap the pan sharply, and dislodge and remove the cake. Transfer to a rack, and let it cool at least 1 hour before slicing.
12 to 16 servings

Winter Vegetable Chowder

The Milk–2 cups milk, preferably whole
3 large parsley branches
1/2 teaspoon dried thyme
2 bay leaves
1/2 onion, sliced
10 peppercorns, lightly crushed
5 juniper berries, lightly crushed

The Soup–
2 Tablespoons butter
2 large leeks, white parts plus an inch of the greens, chopped
4 cups chopped winter vegetables–turnips, carrots, celery or celery root, rutabagas, a little parsnip
3 boiling potatoes, about 12 ounces, peeled and diced
2 small bay leaves
2 Tablespoons chopped parsley
salt and freshly milled pepper
2 Tablespoons flour
4 to 6 large slices sourdough or country-style bread, toasted
grated Gruyere or Parmesan cheese
chopped parsley, tarragon, or lovage

1. Put everything for the milk in a saucepan, bring it to a boil, then turn off the heat. Cover and set aside while you prepare the vegetables.
2. Melt the butter in a soup pot over low heat.
3. Add the vegetables, bay leaves, parsley, and 1-1/2 teaspoons salt. Cover and cook for 10 minutes.
4. Stir in the flour and add 5 cups water; bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are tender, about 25 minutes.
5. Pour the milk through a strainer right into the soup. Taste for salt and season with pepper.
To serve, lay a piece of toast in each bowl, cover it with grated cheese, ladle the soup on top, and sprinkle with parsley.
Serves 4 to 6

Vegetarian Chili with Winter Squash

1 cup yellow onion, diced
1 cup carrot, diced
1 cup bell pepper (any color), diced
3 or more cloves garlic, minced
2 tsp soy sauce or tamari
2 1/2 tablespoons mild chili powder
1 tsp dried oregano
1 tsp dried cumin
1 14.5 oz can diced tomatoes
1 1/2 cup pureed squash (pumpkin or delicata are the best)
olive oil for sautéing
2 cups vegetable broth
3 cups cooked beans (black, pinto, kidney, or tigers eye)
1 TBSP lime juice

Optional toppings: cilantro, jalapeno, sour cream, cheese, avocado

1. Dice up all the veggies.
2. Sauté onion, carrot, pepper in olive oil for about 5 minutes. Add garlic, soy sauce, and spices. Sauté another minute.
3. Add tomatoes, vegetable broth, squash and cooked beans.
4. Simmer about 15 minutes to meld.
5. Serve with any or all the suggested toppings and consider whipping up a batch of corn bread.

Vegetable Chowder

Instead of 1/4 cup butter and 1/2-pint heavy cream, as in the original version, this new light one has only 1 Tablespoon butter, no cream, and the option of low-fat milk. It still tastes luxurious.Try not to shy away from the full amount of garlic. It gives the soup a rich flavor and is surprisingly smooth and subtle.

1 Tablespoon butter
2 cups chopped onion
6 cloves garlic, minced
2 teaspoons salt
1/2 teaspoons thyme
2 teaspoons basil
1 medium potato, diced
2 medium stalks celery, diced
2 medium carrots, diced
2 cups chopped broccoli
2 cups chopped cauliflower
1/2 lb. mushrooms, chopped
2 cups corn (frozen-defrosted is fine)
lots of fresh black pepper
1-1/2 cups water
optional: minced fresh herbs (chives, basil, marjoram)

1. Melt the butter in a kettle or Dutch oven. Add onion, half the garlic, salt, thyme, and basil. Sauté over medium heat 5 minutes. Add potato, celery, carrots, broccoli, and cauliflower. Sauté another 5 to 8 minutes. Add mushrooms and corn, plus lots of black pepper. Sauté another 8 to 10 minutes.
2. Add water, cover, and simmer about 15 minutes, or until everything is tender. (Make sure the potatoes are done.)
3. Stir in hot milk and remaining garlic. Remove from heat until about 10 minutes before serving time, then heat gently.
Serve topped with freshly minced herbs.
Makes 8 servings. (Can easily be halved)

Tomato Green Bean Soup

1 cup chopped onion
1 cup chopped carrots
2 tsp butter
6 cups vegetable broth
1 lb. fresh beans, cut into 1-in. pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil
1/2 tsp salt
1/4 tsp. pepper

1. In a large saucepan, sauté onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic. Bring to a boil. Reduce heat, let simmer for 20 minutes or until the vegetables are tender.
2. Stir in tomatoes, basil, salt and pepper. Cover and simmer for an additional 5 minutes.

Sweet & Sour Borscht

3 medium beets with leafy tops
2 Tablespoons salad oil
1 small onion, chopped
2 large carrots, diced
2 cups shredded red or green cabbage
1/4 cup lemon juice
2-1/2 Tablespoons dill weed
6 cups vegetable stock
salt and pepper to taste
1/2 cup plain yogurt or sour cream

1. Peel and coarsely chop (or shred) beets. (Only chop good leaves)
2. Heat oil in a 5-quart stock pot over medium heat. Add onion and carrots. Cook, stir occasionally, until vegetables are soft. (approx. 10 mins.)
3. Add beets and tops, cabbage, lemon juice, sugar, dill, and stock; bring to a simmer.
4. Reduce heat to low; cover and simmer until beets and cabbage are tender. (approx. 45 mins.)
5. Season with salt and pepper to taste.
6. Garnish each serving with dollop of yogurt.

Spunky Chili

2 TBSP olive oil
1 1/2 cups chopped onion
1 medium carrot, chopped
1 stalk celery, chopped
2 tsp mild chili powder 2 tsp ground cumin
3/4 tsp salt
1 TBSP cider vinegar
1 small bell pepper, seeded and chopped
2 tsp minced garlic
5 cups cooked kidney, tiger’s eye, or Rising River Farm’s dry bean mix
4 cups canned, stewed tomatoes
1/2 lb. cooked, ground burger (optional)

sour cream
grated cheddar cheese
tortilla chips

1. In a soup pot heat 2 TBLS olive oil. When heated add the onion, carrot, celery, chili powder, and cumin, and salt. Sauté for 10 or so minutes.
2. Add vinegar, pepper, garlic, and beans. Stir and cook for 5 minutes.
3. Slowly add 2 cups tomato juice.
4. Stir and cover for 20 minutes. Stir every 5 minutes or so.
5. Serve with the toppings of your choice

Minestrone Soup

For a minestrone that is more a stew than a soup, use the larger amounts of beans and pasta.Note: These instructions assume the beans or chick peas are already cooked. You can soak and cook your own, or use canned (well rinsed and well drained).

 2 Tablespoons olive oil
2 cups chopped onion
5 medium cloves garlic,
1-1/2 to 2 teaspoons salt
1 stalk celery, minced
1 medium carrot, diced
small zucchini, diced and/or 1 cup diced eggplant
1 teaspoon oregano
fresh black pepper to taste
1 teaspoon basil
1 medium bell pepper, diced
3 to 4 cups (or more) water
1 – 14.5 oz. can tomato purée (approx. 2 cups)
1 to 1-1/2 cups cooked pea beans, chick peas, or kidney beans
1/2 to 1 cup dry pasta (any shape)
1 or 2 medium-sized ripe tomatoes, diced (optional)
1/2 cup freshly minced parsley
Parmesan cheese

Heat olive oil in a kettle or Dutch oven. Add onion, garlic, and salt. Sauté over medium heat for about 5 minutes, then add celery, carrot, eggplant (if using zucchini, add it later, with the bell pepper), oregano, black pepper, and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
Add bell pepper, zucchini, water, and tomato purée. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
Bring soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes, and serve right away, topped with parsley and Parmesan.
Makes 6 to 8 servings.


Crock Pot Beef Stew

 Whoever created the crock pot was a genius. How great is it to prepare dinner in the morning when you have energy and clarity of mind…and it is ready when you walk in the door after work? I love crock pot days!
You can vary the ingredients to fit your own personal tastes.

 1-2 lbs. cubed stew meat
4 fist-sized potatoes, (Finns, Yukon’s, or Fingerlings are some of my favorites)
1 medium onion, chopped
2-4 cloves garlic, chopped
3 carrots, chopped in rings
Other suggestions: celery, parsnip, turnips
Salt and pepper
1 bay leaf
Meat prep: You can just toss the meat in as is, or dredge in flour then brown all sides in a skillet with a little oil.  It depends on how pressed for time you are.
Chop all veggies and add them one variety at a time, salting and peppering with each addition.
Add enough liquid to not quite cover the veggies. I like to add a mix of organic chicken broth and water. Sometimes I’ll add a little puréed tomato as well.
Cook on high for 5 hours or low for 7 or 8 hours.
Serve with your favorite dinner bread or rolls. So good on a cold winter day!

Creamy Cauliflower Soup

Perfect for fall and winter to warm your belly on those cool, crisp nights.
1 large head cauliflower, broken into florets
3-4 medium potatoes, cubed
3 carrots, chopped
1 large onion
4+ cloves garlic
2+ teaspoons dill seed
1 teaspoon caraway seeds
salt and pepper to taste
about 1 cup milk
2 cups grated cheddar (the sharper the better)

 1. In a soup pot, sauté in olive oil all the veggies and spices starting with onion and garlic. Cook for about 5 minutes.
2. Simmer veggies in just enough water to cover them. Cook until soft.
3. Purée veggies until smooth. Return to soup pot and add milk and cheese. Stir well and simmer for 5-10 minutes more.



Celeriac & Apple Soup with Blue Cheese Toasts


Celeriac & Apple Soup with Blue Cheese Toasts
Makes: Eight 1 cup servings with 1 cheese toast a
Active Time: 1 hour
Total Time: 1 1/2 hours

2 pounds celeriac (celery root)
2 medium Granny Smith apples, peeled and cored
3 T extra-virgin olive oil, divided
1 t salt, divided
1 medium onion, chopped
1 large carrot, chopped
2 t chopped fresh thyme
2 t finely chopped garlic
1 medium russet potato (about 8 ounces), peeled and chopped
4 cups low-sodium vegetable broth
2 cups water
1/4 t freshly grated nutmeg
1/4 t ground pepper

8 slices baguette (1/4-inch), preferably whole-wheat
1 clove garlic, peeled and halved
8 t crumbled Gorgonzola or other mild blue cheese

Position rack in center of oven; preheat to 450°F.
Cut one end of celeriac to create a flat surface to keep it steady, then cut off the skin, following
the contour of the root. (Or use a vegetable peeler and peel around the root at least three times to ensure all the fibrous skin has been removed.) Cut into 1/2-inch pieces. Cut apples into 1-inch wedges. Toss the celeriac and apples in a large bowl with 2 Tsp oil and 1/4 t salt until well coated. Spread out on a baking sheet. Roast, stirring once or twice, until lightly browned and tender, 35 to 40 minutes.
Meanwhile, heat the remaining 1 T oil in a soup pot over medium heat. Add onion, carrot and thyme; cook, stirring, until the vegetables are softened but have not colored, about 5 minutes. Add chopped garlic and cook, stirring, for 30 seconds. Add potato, broth, water, nutmeg, pepper and the remaining 3/4 t salt. Bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook until the vegetables smash easily when pressed against the side of the pot, 35 to 40 minutes. Add the celeriac mixture to the pot. Blend the soup with an immersion blender until smooth. (Or transfer the soup to a blender and puree until smooth. Use caution when pureeing hot liquids.)
To prepare toasts: About 15 minutes before you’re ready to serve, preheat oven to 400°.
Place baguette slices on a baking sheet and bake until toasted, 6 to 8 minutes. Rub them with the garlic, then top with cheese. Return to the oven and bake until the cheese is melted, 5 to 7 minutes.
Serve the soup topped with a cheese toast.

Carrot Ginger Soup

2 Tbsp grapeseed oil
1 onion, chopped
1 Tbsp grated fresh ginger
4 cups chopped carrots
1/2 cup rolled oats
1/2 cup orange juice
water or vegetable stock
3 Tbsp mellow white miso
chopped fresh parsley for garnish

1. In a large pot over medium heat, sauté onion and ginger in oil for about 3 minutes.
2. Add carrots, oats, orange juice and enough water or stock to just cover carrots. Bring to a boil, reduce heat, cover and let simmer until carrots are soft (about 20 minutes).
3. Turn off heat and puree with handheld blender.
4. In small bowl, dissolve miso in 1/2 cup room-temperature water and stir into soup.
5. Garnish with parsley.


Broccoli Cheddar Soup

1 TBLS melted butter
1 cup chopped onion
¼ cup melted butter
¼ cup flour
2 cups milk
1 cup ½ & ½ (or substitute and additional cup of milk)
4 cups chicken stock
1 lb or more of broccoli-chopped into small bits
1 cup carrots-chopped small
2 cups grated cheddar cheese

1. In a medium sauce pan melt ¼ cup butter. Add the flour and whisk together for about 3 minutes (stir continuously).
2. Add the milk, ½ and ½, and chicken stock. Simmer for 15 minutes, stirring occasionally.
3. Add the broccoli and carrots and simmer for another 20 minutes, or until the broccoli and carrots are soft.
4. Remove from heat and stir in grated cheddar cheese until melted.