Rosemary-Onion Green Beans

2 small onions, thinly sliced
1 fresh rosemary sprig
2 teaspoons butter
1-1/4 lbs. fresh green beans, trimmed
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon pepper

1. In a large nonstick skillet, sauté onions and rosemary in butter for 3-5 minutes or until onions are tender.
2. Add the beans, water, salt and pepper. Bring to a boil.
3. Reduce heat; cover and cook for 7-9 minutes or just until beans are tender. Discard rosemary.

Makes 4 servings.

Red Cabbage with Cranberries

1/4 cup vegetable oil
4 cups thinly sliced onions
8 cups thinly sliced red cabbage
1 tsp salt, or to taste
2/3 cup apple juice or cider
2 cups fresh or frozen cranberries, sorted and rinsed*
2 TBSP cider vinegar
2 TBSP sugar, or to taste

*If using frozen cranberries, remove from the freezer and allow them to thaw at room temperature while you prepare the ingredients and cook the onions and cabbage.

1. Warm the oil in a large saucepan on medium heat. Add the onions and sauté for about 10 minutes, until translucent. Add the cabbage, sprinkle with the salt, and continue to cook, stirring often, for about 15 minutes, or until the cabbage is tender.
2. Add the apple juice or cider and the cranberries and cook, stirring continuously for 3-4 minutes, just until the cranberries begin to pop. The cranberries should be tender but still hold their shape.
3. Remove the saucepan from the heat, stir in the vinegar and sugar, and serve immediately


Marinated Tomatoes With Fresh Herb Dressing

4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish

1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper
*Combine all ingredients in a food processor or blender, blend till smooth

1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley

Kale with Red Beans, Cilantro, and Feta Cheese

1 1/2 cups dried red Kidney or Tigers Eye beans, soaked overnight or at least 4 hours.
2 bay leaves
1/2 tsp thyme leaves
sea salt
1 white onion, finely diced
1 large bunch kale (can also use chard or collards)
2 TBSP olive oil, plus extra to finish
3/4 cup chopped cilantro
3 ounces feta cheese, crumbled

1. Drain the beans, cover with plenty of cold water, and bring to a boil. Remove any foam that rises to the surface, then add the herbs, 1 1/2 tsp salt, and all but 1/2 cup of the onion. Lower heat and simmer until tender. Cooking time can vary from 30 minutes to over an hour, depending on the type of bean.
2. Slice kale leaves from their stems with a knife. Chop coarsely into 1 or 2-inch pieces and rinse well. Bring a few quarts of water to a boil, add salt and kale. Simmer until tender-about 5 minutes. Pour into colander to drain.
3. Heat the oil in a wide skillet. Add the remaining 1/2 cup onion and 1/2 cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes. Add the kale and beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta and the remainder of the cilantro.

Kale with Pine Nuts and Currants

1/3 cup currants
2 Tbsp. extra virgin olive oil
2 garlic, minced
1/2 red onion, diced
2 large bunches kale, chopped
4 dashes plum vinegar
1/4 cup pine nuts, toasted

1. Plump currants by placing in small pot with 1/4-inch water. Bring to a boil, then reduce heat and simmer, uncovered, 3-4 minutes. Remove from heat and set aside.
2. In a large pan over medium heat, sauté garlic and onion in oil until soft (about 3 minutes). Add kale and sauté until tender (about 4-6 minutes). Add 1-2 Tbsp. water as needed to prevent sticking. Drain currants and add to kale. Toss with vinegar, top with toasted pine nuts and serve.

Curried Coconut Green Beans

1/2 tsp black mustard seeds (opt.)
2 tsp vegetable oil
2 yellow onions, minced (about 2 cups)
1 small red onion, minced
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/2 tsp turmeric
1/4 ground black pepper
1/8 tsp cinnamon
1/8 tsp cayenne or 1/4 tsp red pepper flakes, or to taste
1 lb green beans, trimmed and cut into 2-inch pieces (about 3 3/4 cups)
2 TBSP mirin or 1 TBSP brown sugar
3/4 cup reduced fat coconut milk

1. If using black mustard seeds, warm the oil in a large saucepan on medium-high heat and sauté the seeds until they begin to pop. Add the onions and red onion and sauté for 5 minutes, stirring often.
2. When the onions begin to soften, stir in the cumin, coriander, salt, turmeric, black pepper, cinnamon, and cayenne, or red pepper flakes. Stir constantly for 2 minutes.
3. Add the green beans and mirin and cook for 2-3 minutes. Pour in the coconut milk, cover, bring to a simmer, and then reduce the heat to medium-low heat. Simmer until the beans are tender, about 15 minutes.
4. Serve hot.


Cran-orange Chard

1 medium onion, sliced
1 TBSP olive oil
10 cups chopped chard
1/4 cup orange juice
2 TBSP dried cranberries
2 TBSP coarsely chopped walnuts, toasted
Dash of salt and pepper to taste

1. In a large skillet, sauté onion in oil until tender. Add chard; sauté for 3-5 minutes or just until wilted.
2. Stir in the orange juice, cranberries, salt and pepper; cook for 1-2 minutes or until cranberries are softened. Sprinkle with walnuts.


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.


Broiled Zucchini Toasts

2 cups unpeeled, grated zucchini (2 medium zucchini)
Salt for sprinkling on zucchini
1/2 cup mayonnaise
1/2 cup plain nonfat yogurt
1/4 cup grated Parmesan cheese
4 green onions, including some tender green tops, thinly sliced
1 garlic clove, minced
1 tsp Worcestershire sauce
2 drops Tabasco sauce
20-24 baguette slices

Preheat oven to 375 degrees
1) In a medium bowl, sprinkle zucchini with salt and let stand for one hour.
2) Drain and rinse well. Blot dry with a paper towel.
3) Return zucchini to bowl and add remaining ingredients, except baguette slices.
4) Place bread on a baking sheet and spread about 1 Tbsp. of zucchini mixture on each slice.
5) Bake until mixture is bubbly, 10-12 minutes.
Serve immediately

Blue Cheese Potato Salad

6 cups bite-sized cubed red-skinned potatoes (2 lbs.)
1 tsp salt
1 cup diced celery
1/2 to 1 cup finely chopped red onions, scallions or chives
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
3 TBSP olive oil
1/2 tsp freshly ground black pepper
1 cup crumbled blue cheese*

*Roquefort, Gorgonzola, Stilton, Danish Blue, or a mixture

1. Place the potatoes in a large saucepan with water to cover. Add the salt, cover, and bring to a boil; then reduce the heat to low and simmer until just tender, about 10 minutes. Drain well.
2. In a large mixing bowl, combining the hot potatoes, celery, red onions, and parsley. Stir in the vinegar, oil, and pepper and allow to cool to room temperature. Gently toss in the blue cheese. Add salt to taste.
3. Serve immediately or chill for at least 20 minutes and serve cold.

Dilled Crab Spread

1 cup crab meat, flaked
1/2 cup mayonnaise
1/4 cup sour cream or plain non-fat yogurt
1 tsp dry dill weed (or 1/2 tsp fresh dill)
2 green onions including some tender green tops, finely chopped
1 tsp fresh lemon juice
a dash of Tabasco sauce
1/4 tsp salt

In a small bowl, mix together all ingredients. Cover and chill several hours before serving.

Zucchini Bisque

6 Tablespoons (3/4 stick) unsalted butter, cut into 3 or 4 pieces
1 large yellow onion, chopped
1/2 teaspoon curry powder
1-1/2 lbs. zucchini, ends trimmed, and cut into chunks
2 heaping Tablespoons white basmati rice or long-grain white rice
1 Tablespoon chopped fresh basil
3 cups chicken or vegetable broth
1 cup half-and-half (organic is the best!)
Croutons (optional) for serving

1. In a medium round or oval slow cooker put the butter, onion, curry powder, and zucchini, cover, and cook on HIGH to sweat the vegetables for 30 minutes.
2. Add the rice, basil, and broth, cover, and cook on LOW for 5 to 6 hours.
3. Purée with a handheld immersion blender or transfer to a food processor or blender and purée in batches. Season with salt and pepper. Stir in the half-and-half, cover, and continue to cook on LOW until heated through, 20 minutes; do not boil.
To serve, ladle the hot soup into bowls and garnish with croutons, if desired.
Serves 4.

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!