Category: Lunch

Turnip Fries

TurnipFries1s

Ingredients: ¾ lb peeled turnips ½ tsp black pepper 2 c buttermilk 1 c fine cornmeal 1 c flour 2 tsp salt canola oil Instructions: Cut peeled turnips into ½ inch thick sticks and toss with the buttermilk. Combine the cornmeal and flour, salt and Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Tangy Red Cabbage Slaw

TangyCabbage1s

Ingredients: ½ c fresh orange juice ¼ c fresh lemon juice 2 tbsp olive oil 2 tbsp brown sugar salt and pepper ½  medium red cabbage, cored and shredded 2 large carrots grated ¾ c chopped fresh cilantro (optional) Instructions: In a large bowl, whisk Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Roasted Apples and Brussels Sprouts

brussels4s

Ingredients: 1 lb brussels sprouts 2 apples peeled, cored and cut into ¾ inch chunks 2 sweet onion, cut into ¾ in chunks 2 tbsp olive oil salt and pepper to taste pinch garlic powder to taste zest from 1 lemon and juice Instructions: Preheat Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Sweet Potato and Arugula, Spinach Salad

sweetpotatosalad4s

Ingredients: 6 cups ½ inch diced sweet potatoes, (leave the skin on,may also peel) 1 tbsp olive oil Salt and ground black pepper 2 cups loosely packed arugula or spinach or a combo of both 4 scallions,white and light green parts only, thinly sliced ½ Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Sweet and Spicy Roasted Kabocha Squash

kabocha1s

Ingredients: 1 kabocha squash 3 tbsp light brown sugar plus a bit for sprinkling prior to serving. ¼ tsp cayenne or hot chili powder (or diced hot peppers) ½ tsp cumin ¼ tsp cinnamon ¼ tsp nutmeg ¼ tsp salt 1 ½ tsp soy sauce Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Butternut Squash Apple Soup

squashapplesoup1s

Ingredients: 1 onion, chopped (about a cup) 1 celery rib, chopped (about ¾ cup) 1 carrot chopped (about ¾ cup) 2 tbsp butter 1 butternut squash, peeled and chopped, seeds discarded 1 apple, peeled, cored, chopped 3 c chicken broth or stock 1 c water Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Zucchini Tots

tots1s

Ingredients: Cooking spray 1 packed cup grated zucchini 1 large egg ¼ medium onion minced ¼ c grated sharp cedar cheese 1/3 c seasoned breadcrumbs ¼ tsp salt and pepper to taste Instructions: Preheat oven to 400. Spray baking sheet. Grate the zucchini into a Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Zucchini Ravioli

ZucchiniRavioli1s

Ingredients: 4 med zucchini 2 c ricotta cheese ½ c finely grated parmesan cheese plus more for garnish 1 egg slightly beaten ¼ c thinly sliced basil 1 clove garlic minced salt and pepper to taste 1 ½ c marinara sauce ½ c shredded mozzarella Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Chicken and Roasted Eggplant and Tomato Tacos

EggplantTacos5s

Ingredients: 1 whole chicken, roasted or baked with meat shredded 1 large tomato, quartered and sliced into thin slices 1 eggplant 1 onion roughly chopped drizzle of olive oil dash of balsamic vinegar salt and pepper to taste 1 garlic minced 1 tsp cumin 1 tsp Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Corn on the Cob Coins

CobCoins4s

Ingredients: 4-6 ears corn cut crosswise into ¾ inch slices 5-6 Tbsp butter 1 tsp salt ¼ tsp pepper Instructions: Preheat Grill to High. Mound corn coins on a large piece of parchment lined foil. Scatter butter over corn and sprinkle with salt & pepper. Fold foil Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Balsamic Green Bean Salad

GreenBeanSalad5s

Ingredients: 1 ½ – 2 lbs fresh green beans, trimmed and cut into 1” pieces ¼ c olive oil 3 tbsp lemon juice 3 tbsp balsamic vinegar ¼ tsp salt ¼ tsp garlic powder ¼ tsp ground mustard 1/8 tsp pepper 1 large red onion,chopped Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Potato, Leek, and Sorrel Pesto Flatbread

PLFlatbread6s

Ingredients: 1 leek ends trimmed 1 c paper thin sliced potatoes Flatbread or pizza dough ¼ c grated Pecorino Romano cheese 8 oz ricotta cheese Sorrel Pesto Instructions: Preheat oven to 425F. Make Sorrel pesto. Slice the leek in half and then slice into ¼” Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Vegetable Stir Fry

Stir6s

Ingredients: 2 tbsp olive oil 1 leek 2 cloves garlic sprinkle of sea salt 2 c broccoli 3-4 turnips thinly sliced, peeled 1 carrot chopped or grated 1 c mushrooms sliced 1 bunch kale thinly sliced, stock removed 2 tbsp soy sauce 2 tbsp cornstarch 1 Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Twice Baked Sweet Potatoes

TB7s

Ingredients: 2-4 sweet potatoes 5 tbsp light brown sugar ½ tsp ground cinnamon ¼ tsp ground nutmeg Pinch cayenne pepper ½ stick butter Oil for roasting Salt and pepper ½ c chopped pecans Instructions: Pre-heat oven to 375F. Lightly scrub potatoes. Place on roasting tray and bake Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Raw Summer Squash Salad

SquashSalad4s

Ingredients: 4 cups thinly sliced zucchini /summer squash green and yellow 1-2 tomatoes thinly wedged salt and pepper to taste juice of one lemon (approx. 3 Tbs) 1 tbsp olive oil-may need a bit more 2 oz feta cheese, crumbles 2 tbsp dill optional: ½ c Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Greek Cauliflower Pasta Salad

GCPsalad4s

Ingredients: 1 head cauliflower chopped into bite sized florets ¼ c olive oil 1 ½ tbsp fresh lemon juice 1 head green garlic, mined 1 c fresh lettuce tightly packed 1 c fresh arugula tightly packed 1 ½ c sliced tomatoes (thinly and in wedges) 2-3 Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Beet, Carrot, and Apple Salad

BeetSalad5s

Ingredients: Dressing: Zest and juice of 1 orange Zest and juice of 1 lemon or lime 2 tbsp sherry vinegar ¾ c olive oil salt and ground black pepper Salad: 1 lb beets, peeled and cut into matchsticks 2 large carrots, peeled and cut into matchsticks Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Scalloped Potatoes and Carrots

Scallop7s

Ingredients: • 2 cups water • 6 cups potatoes thinly sliced • 2 medium onions, thinly sliced • 4 medium carrots, diagonally sliced • 3 tbsp butter • 2 tbsp flour • 1 tsp salt • 1/8 tsp pepper • 2 tbsp fresh tarragon • 1 Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Grilled Asparagus Salad

Asparagus5s

Ingredients: Salad: 1 lb asparagus ½ c olive oil salt ground pepper 3 c mixed greens(lettuce, kale, mizuna) 1 cucumber cut into ½” dice 1 c grape tomatoes 1 c shredded daikon radish and carrots ½ c kalamta olives,chopped 8 ounces sharp white cheddar cut in Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More

Savory Crêpes

SavoryCrepes-3

Right now my thoughts are flipping between crêpes and the onion rings I ate right before I made the crêpes. Of both, I couldn’t wait to eat more. But, let’s talk about the crêpes today (those onion rings can wait until next week). When I was a Continue Reading

FacebookTwitterGoogle+PinterestEmailShare
More