Recipes

Eggplant and Onion Soup with Thyme
2 large eggplants, cut in half lengthwise  1 t. olive oil  1 slice fresh whole grain bread (or boxed croutons)  1 large onion, peeled and thinly sliced  1 T. chopped fresh thyme  4 c. vegetable stock  Salt and pepp
Products (Onion, Eggplant, Thyme)

Baba Ganouj
2 medium-small eggplants  Juice from one good-sized lemon  1 t. salt  1/2 c. tahini  3 medium cloves garlic  1 T. olive oil  1/2 c. finely-chopped parsley  1/4 c. finely minced scallions  Black pepper t

Edamame Dip
12 ounces shelled, cooked and cooled edamame, about 2 cups ¼ cup diced onion ½ cup tightly packed fresh cilantro or parsley leaves 1 large clove garlic, sliced ¼ cup freshly squeezed lime or lemon juice 1 tablespoon brown mi

Wheat Berry Greek Salad
For the dressing: 1/4 c. olive oil 3 T. red wine vinegar 1 t. salt Juice of 1/2 a lime 2 T. tahini   For the salad: 1 pint grape tomatoes, halved 1 large cucumber, diced 1 bunch green onions, thinly slice (or 1/4 of red onion, thinly s

Sugar Snap Peas, Radish and Cucumber Salad
1/2 lb snap peas  1 small cucumber  1 lb radishes  1/4 c. toasted sesame seeds  1 T. seasoned rice vinegar  1 t. cider vinegar   Cook peas in a saucepan of boiling salted water just until they turn a brighter shad

Fire and Ice Tomatoes
1/8 t. cayenne pepper  1/8 t. black pepper  1/2 t. salt  1/8 t. mustard seed (or use dried ground mustard)  4 1/2 t. sugar  1 1/2 t. celery salt  3/4 c. white vinegar  1/4 c. water 6 sliced tomatoes (or cucu

Cucumber Salad with Radish and Dill
3 cucumbers  4 large radishes  Zest of lemon 2 T. fresh lemon juice  6 oz feta cheese, coarsely crumbled  2 T. white wine vinegar  1 T. finely chopped fresh dill  1/2 t. sugar 1 garlic clove crushed/chopped &nbs
Products (Garlic, Radish, Cucumber, Dill)

Cucumber Almond Couscous Salad
1 1/2 teaspoons salt, divided 1/2 cup thinly sliced scallions  3/4 cup plus 2 tablespoons couscous 3 tablespoons olive oil  1 cup slivered almonds 3 tablespoons lemon juice 1 tablespoon canola oil 2 tablespoons dried oregano  3

Bobbie's Garden Gazpacho
1 c. peeled and finely chopped tomatoes  3-4 T. tarragon vinegar  1/2 c. finely chopped green peppers  2 T. olive oil  1/2 c. finely chopped cucumber  1 t. salt  1/4 c. finely chopped scallions 1/4 t. freshly grou

Fresh Greens Pasta Pie
6 ounces vermicelli  2 T. butter or margarine  1/3 c. Parmesan cheese  5 eggs  2 t. oil  1 small onion, chopped  2 c. chopped fresh spinach, chard, collards or other greens  1 c. shredded mozzarella cheese &

Collard Greens Miniera
1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded  3 slices bacon, finely chopped   Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than3/4 inc
Products (Collard Greens)

Collard Greens Confetti
1 bunch collard greens, stems cut out and discarded  1/4 c. olive oil  1/2 t. salt  1/4 t. pepper  1 t. sugar  1 t. minced garlic   Wash the collard leaves and stack them (5-10 leaves at a time). Roll them up tigh
Products (Garlic, Collard Greens)

Brazilian Collards
1/2 lb. peppered bacon, diced 1 onion, chopped 2 lbs. collard greens - rinsed, stemmed, and torn into 3x6 inch pieces 1 cup chicken stock 1 teaspoon cayenne pepper 2 tablespoons red wine vinegar   Place bacon in a large heavy-bottomed pot
Products (Onion, Collard Greens)

Lentil Salad Provencial
1 1/2 cup dried lentils, rinsed  1 small head romaine lettuce, leaves washed  2 c. water separated  2 c. low-sodium vegetable broth  1/2 c. chopped yellow onion  DRESSING:  2 cloves garlic, minced 1/4 t. cayenne p

Layered Kale Cassarole
1 1/2 cup cooked brown rice  1 cup shredded low-fat cheese  1/4 cup minced scallions  1/4 cup celery leaves 1 t. Worcestershire sauce  1/4 c. low-fat milk  1/4 t. thyme 1/4 t. ground sage  1/4 t. rosemary  

Kabocha Sun-Dried Tomato Soup
2 oz. sun-dried tomatoes and 1 ½ cup boiling water 1 21/2 lb. kabocha squash, peeled and cut into bite-sized pieces ½ lb. red or white rose potatoes, unpeeled, cut into bite-size pieces 1 stalk celery, diced ½ cup chopped cel

Fall Vegetable Soup
3 tablespoons butter  2 medium onions, chopped  1 teaspoon salt  1/2 teaspoon pepper  Pinch nutmeg  2 big leeks, chopped, greens & all  2 celery stalks, chopped  1 cup water  3 large potatoes, scrub
Products (Onion, Leek, Potato, Celery, Rutabaga)

Dilly Potato Salad
1/4 t. salt 6 T. chopped fresh dill  1 clove garlic, halved 1 1/2 pounds new potatoes, steamed and cut in chunks  2 T. white wine vinegar 6 scallions, finely sliced  1 T. Dijon mustard  1 c. cooked peas, drained  1/2

Celeriac Au Gratin
1 T lemon juice 2 heads of celeriac (about 2 lbs.) Salt and pepper 3oz butter 1/4 pt dry white wine 6oz gruyere grated 3oz parmesan grated   Place the celeriac which you have peeled and cut into chunks in a bowl of cold water. Drain and
Products (Celeriac)

Spring Spinach Salad with Honey Onion Dressing
1 big bag fresh spinach (about 10-12 oz), stems removed  1/2 c. toasted walnut or pecan halves  1 cup grated carrots  1/2 c. sliced radishes  1/4 c. chopped scallions  1/3-1/2 cup Honey Onion Dressing  Pepper to ta

Oven-Roasted Vegetables
10 unpeeled whole tiny new potatoes, quartered  1 C peeled and trimmed baby carrots(5 oz.)  1 small onion, cut into wedges  1/4 C olive oil  3 T lemon juice  3 cloves garlic, minced  1 T snipped fresh rosemary or o

Lentil Soup with Chard
1 3/4 cups dried brown lentils  2 quarts water 1 cup diced carrot  1 3/4 teaspoons sea salt  Dash of dried thyme 2 garlic cloves, crushed  2 parsley sprigs  2 bay leaves  2 tablespoons butter;  3 cups chopp

Carrot, Potato and Swiss Chard Curry
3 medium potatoes 2 large carrots 1 tablespoon coconut oil 2 tablespoons evaporated cane crystals 2 teaspoons ground cumin ½ teaspoon salt ½ teaspoon cayenne pepper 3 cups Swiss chard, coarsely chopped 1 14.5 oz. can diced tomat
Products (Swiss Chard, Carrot, Potato)

Penne with Broccoli Raab, Pine Nuts and Currants
1 lg. bunch broccoli raab (also called rapini)  1/2 lb. penne  3 tbsp. olive oil  4 lg. cloves garlic, minced  1/3 cup currants, soaked in warm water until plump and drained 1/3 cup pine nuts, lightly toasted (or walnuts) &n
Products (Garlic, Broccoli Raab)

Italian Flag Pasta
2 c. rotini 3 c. lightly packed chopped broccoli raab  2 T. olive oil  1 jar marinated artichoke heart  4 jarred, roasted red peppers  1/4 c. dry white wine  2 t. Dijon mustard 2 t. honey  1/4 c. crumbled feta ch