Category: Recipes (page 3 of 6)

Red Lentil Soup

Red Lentil Soup

2 cups red lentils, picked over & rinsed well (about 1 pound)

1 Tbsp tumeric

4 Tbsp unsalted butter

Sea salt

2 tsp ground cumin

1 small onion (or more), chopped

1 1/2 tsp yellow mustard seeds

1 cup cilantro, chopped

2-3 limes (or lemons)

Optional tasty toppings!
Large bunch of greens (spinach, mustard, beet greens, collards, etc), chopped
Brown Rice
Greek Yogurt

Wash lentils well in clear water. Drain. Put lentils in large pot with 7 cups water, tumeric, 1 tsp butter, and 2 tsp salt.
Bring to a boil, lower heat, and simmer 20 minutes. Add 1 tsp cumin, the juice of one lime and half of the chopped onion. Continue cooking until the lentils are tender, about an hour or less, depending on how you like them.

Add water if the mixture is getting too thick.

In a small skilled, melt 2 tbsp butter and cook 1/2 small onion, 1 tsp cumin, and the mustard seeds until they are just brown and the seeds pop. Stir in the cilantro, heat for a few seconds.

Add cilantro mixture to the soup, then add lime juice to taste. Adjust any seasonings to taste.

To serve:
Serve the soup plain or topped with rice, cooked greens, and yogurt.

Recipe from gardener Janet Wells Greene, of the 6th Street Community Garden in Newark, Ohio. 

Chard Soup

Chard Soup

1 medium onion, finely chopped

1 Tbsp olive oil

4-6 large chard leaves, stalks separated
(slice leaves into bite-sized pieces, slice stalks into 1/2 inch pieces)

2 cloves garlic, minced

32 ounces vegetable broth

15 oz diced tomatoes

15 oz any white bean, rinsed and drained

1 large potato, diced

1 tsp balsamic vinegar

salt and pepper to taste


Saute onion in oil over medium heat, 5-7 minutes.
Add chard stalks, stir and saute until they start to soften.
Add garlic and chard leaves. Cover and stir occassionally, cook on medium heat 10-15 minutes.
Add broth, tomatoes, beans, and potato, plus one cup water.
Add the vinegar and season with salt and pepper.
You can top with cheese or crumbled fresh Kale Chips.
Great served with toasty fresh bread!

Kale Chips

Kale Chips

1 large bunch of Kale

1-2 Tbsp extra virgin olive oil

1 Tbsp sherry vinegar

1/2 tsp sea salt


Preheat oven to 300 degrees.

Wash kale, let dry (or use salad spinner), and cut leaves from stems.
(The drier your kale is when you pop it in the oven, the better. Wet kale leads to soggy chips!)

Tear kale into large pieces.

Place kale in large bowl with olive oil and sherry vinegar. Toss to coat.

Spread kale in a single layer on a baking sheet.

Bake at 300 degrees for 10 minutes, rotate baking sheets, and bake another 15 minutes or until leaves are crispy.

Remove from the oven, sprinkle with salt, and serve.

Tasty also with parmesan cheese sprinkled on top or other herb combinations immediately after removing from the oven.

Simple Pac Choi & Radish Slaw

Simple Pac Choi & Radish Slaw
1 head Bok Choi or two small Pac Choi, washed,stems and leaves separated
1 bunch D’Avignon or other radishes, tops removed

1/4 cup olive or sesame oil
3 tablespoons tamari or shoyu soy sauce
juice and zest from half a lime
1 tablespoon toasted sesame oil
1 tablespoon maple syrup or honey
1 clove minced garlic
1 teaspoon grated ginger

Slice Choy and radishes into thin vertical slices. 

Mix the dressing ingredients together. Toss radishes, bok choy stalks, and leaves with the dressing. Add more lime or tamari to taste.

Spinach and Herb Frittata

Spinach and Herb Frittata

5-6 eggs
1/4 c milk
1 tsp salt
1/2 coarsely ground black pepper
2-3 c. chopped fresh spinach
1-3 Tb chopped fresh herbs
(sage and thyme)
1/3 c. grated cheese
Butter or olive oil

Prepare a 12inch cast iron skillet by heating over medium heat on the stovetop.
Chop fresh spinach coarsely and grate your favorite melting cheese (cheddar, gouda, or feta are some we especially like!)

Whisk eggs, milk, salt, and black pepper together in a mixing bowl until well combined and frothy.
Add your freshly chopped herbs to taste.

When skillet is evenly heated, add in butter or olive oil generously.
Add your chopped spinach, stir briefly to coat with oil. Add your grated cheese to the egg mixture, saving out a handful, and pour mixture over the spinach in the skillet. Sprinkled extra cheese on the top.
Cover the skillet and let cook for 10 or so minutes, until the eggs are set.

Remove from heat and serve!
This is a delicious breakfast or lunch meal with a mini head lettuce, sliced in half, drizzled with Adrienne’s salad dressing, and a few sliced d’avignon radishes.

Garlic Scape Pesto

Garlic Scape Pesto 

1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese

1/2 cup toasted sunflower seeds, you can do this ahead of time in a skillet on your stovetop

1–2 tablespoons freshly squeezed lime or lemon juice,

1 bunch roughly chopped scapes

3/4  cup olive oil

salt and pepper to taste


Puree scapes, sunflower seeds, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by over-blending. Add more olive oil if texture seems too dry. Taste and then adjust juice and salt to taste.


Arugula Pesto

Arugula Pesto

2 cups  Arugula

1/3 cup  Extra Virgin Olive Oil

¼ cup  Raw Sunflower Seeds

¼ cup  Cilantro or parsley

3 cloves Garlic or garlic scapes

4 tsp Sea Salt

Blend and enjoy!



If you are running out of ideas for the beets here is a great way to use up a bunch!

2 cups pureed, cooked and peeled beets

1/4 cup Organic Extra Virgin Olive Oil

1/3 cup Organic Raw Sunflower Seeds

¼ cup Organic Parsley

¼ cup Organic Basil Leaves

4 cloves Organic Garlic

1 ½ tbsp. Organic Balsamic Vinegar

½ tsp Sea Salt

½ tsp ground pepper


In a food processor blend garlic, parsley, basil and sunflower seeds. Then add the cooked beets, oil, vinegar, salt and pepper and puree until thoroughly mixed but be sure to not over blend it to a soupy consistency.

Note: Most herbs work for this recipe as substitutes. I often substitute more parsley for the basil or cilantro.

makes 2 to 3 cups pesto

Fresh Kale and Mango Salad

Fresh Kale and Mango Salad

From Aarti Sequeira, Food Network


1 bunch kale, stalks removed and discarded, leaves thinly sliced

Juice from one large fresh lemon

¼ cup extra-virgin olive oil plus extra for drizzling

Course salt

2 teaspoons honey

Freshly ground pepper

¼ cup toasted pumpkin seeds (or almonds/pecans)


In large serving bowl, add the kale, half the lemon juice, a drizzle of oil and a little salt. Massage the kale until it stars to soften and wilt, 2 to 3 minutes. Set aside.


In a small bowl, whisk remaining lemon juice with honey and lots of fresh ground pepper. Stream in the ¼ cup oil while whisking until a dressing forms. Adjust to taste.


Pour dressing over kale and add mango and seeds or nuts. Toss and serve.



From Vegetarian Cooking for Everyone, Deborah Madison

Serves two 


1 bunch kale or mixed greens, stems removed                   1 tsp chopped rosemary

Salt and freshly milled pepper                                           ¼ cup dry white wine )

1 bunch scallions, finely diced or 1/2 c. onion                  ¾ cup cooked cannelloni beans, rinse well if canned

1 tbsp olive oil                                                                               ( we often substitute with navy beans)

2 plump garlic cloves, minced                                            Freshly grated Parmesan, optional

Pinch of red pepper flakes


Simmer kale in salted water until tender, 5 to 7 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, sauté the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until it’s reduced to a syrupy sauce. Add the beans, and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.


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