by Greg Edelman | Oct 24, 2021 | Recipes |
KOHLRABI SOUP 1 kohlrabi peeled, cubed 1 medium onion finely chopped 1 medium carrot peeled, cubed 2 medium potatoes peeled, cubed 2 tbsp parsley and dill each, finely chopped 1 l vegetable stock hot (just over 4 cups) 1 tbsp oil and butter each Sea salt and pepper...
by Greg Edelman | Oct 24, 2021 | Recipes |
Thyme is very versatile, so the possibilities are endless! It pairs well with eggs, cheese, and tomatoes. For meats, it goes great with poultry, lamb, and veal. It is also great in stuffing and vegetable dishes. Thyme also tastes amazing with most winter squashes and...
by Greg Edelman | Oct 17, 2021 | Recipes |
Roasted Butternut Squash Tacos w/ Red Cabbage INGREDIENTS Roasted butternut squash 1 butternut squash, peeled and sliced into ¾-inch cubes 2 tablespoons olive oil 1 teaspoon chili powder Salt and freshly ground pepper Cabbage and black bean slaw 2 cups purple cabbage,...
by Greg Edelman | Oct 17, 2021 | Recipes |
Nasturtiums are both a beautiful flower and a great addition to a meal. The flower has a similar peppery taste to watercress. Both the leaves and flowers of the nasturtium can be eaten raw. Popular recipes that use Nasturtiums include pesto, salads, infused vinegar,...
by Greg Edelman | Oct 10, 2021 | Recipes |
Pumpkin Muffins Ingredients 3/4 cup vegetable oil, plus more for pan 1 1/2 cups whole-wheat flour, spooned and leveled 1 1/2 cups all-purpose flour, spooned and leveled 2 teaspoons baking powder 1 tablespoon pumpkin pie spice 1/2 teaspoon baking soda 2 cups pumpkin...
by Greg Edelman | Oct 3, 2021 | Recipes |
Caramelized Onion and Fennel Risotto INGREDIENTS 1 small bulb fennel, sliced thin 1 medium onion, sliced thin 1 tablespoon olive oil 3 tablespoons butter, divided (use Earth Balance to make it vegan) ¼ teaspoon sea salt ¼ teaspoon sugar 2 cloves garlic, minced 2 cups...
