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Meat (3)
Vegetables (11)
Beets (1)
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Kale (1)

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Beet Slices in Creamy Mustard Sauce

For this recipe, tender cooked beets are sliced and warmed in a creamy and delicious mustard sauce. If you cook the beets ahead of time, this becomes a low-fuss, high-impact side dish you can prepare and serve almost instantly.


Vegetarian!
Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: Serves 4
Ingredient keywords: beets, onion, parsley
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Braised Lettuces

Tired of munching bunny food? Don’t be afraid to add heat to lettuce. In this recipe, small heads ww. Cooking lettuce this way brings out a natural, delicate sweetness in the leaves. The bunnies don’t know what they’re missing.


Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: Serves 3 to 4
Ingredient keywords: lettuce, butter
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Cauliflower Marranca

A simple spring recipe



Source: The Moosewood Cookbook by Mollie Katzen (Entered by Eric Wagoner)
Servings: Serves 5-6
Ingredient keywords: mushroom, onion, cauliflower, garlic, basil, cheese
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Easy Vietnamese Basic Dipping Sauce

This basic sauce is almost as ubiquitous in Southeast Asian cooking as catsup is in ours. Called Nuoc cham (“nook chahm”), it can be made in many versions, some cooked, some uncooked. Many nuoc cham recipes use a commercial preparation called “fish sauce”; it’s made from fermented anchovies, and smells awful but tastes good. However, substituting soy sauce (which the Vietnamese themselves also sometimes do) makes the recipe vegan and it still is tasty.


Vegan!
Source: an unremembered website (sorry! It was some time ago....) (Entered by Janice Matthews)
Servings: About 1 cup of sauce
Ingredient keywords: lime, sugar, garlic, pepper
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Kale and White Bean Soup with Sun-dried Tomatoes and Saffron

Sun-dried tomatoes lend their deep, sweet flavor to this wonderful and easy-to-prepare soup, and fennel seeds and saffron add a little mystery.



Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: 4 to 6
Ingredient keywords: garlic, onion, potato, carrot, parsnip, tomatoes, kale, beans
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Moonshine Stuffing

Grinding corn every week we think of the other uses for corn… up here in the mountains it is moonshine. Here is homage to this wonderful preservation of organic, heirloom corn



Source: Sylvan Falls Mill (Entered by Mike Johnson)
Servings: stuffs a 12-14 pound bird
Ingredient keywords: corn, onion, garlic, celery, rosemary, sage, salt, pepper
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Parsnip-Purslane Salad

Our grown son, who loves to cook, put together this salad just to combine raw ingredients that he likes to eat. It turned out so delicious that we begged him to write it down so we could share it with y’all. Its simplicity makes it a wonderful last-minute addition to any meal. Enjoy.


Vegetarian! Vegan!
Source: Paul Matthews (Entered by Janice Matthews)
Servings: About 3
Ingredient keywords: parsnip, purslane, fennel, onion, olives, lemon, vinegar, oil
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Saak Bhaja (Indian-Style Greens)

Simple. Weirdly awesome. Try with a mix of mustard greens and/or collards, kale, chard, turnip greens, broccoli greens, radish tops, any and all of it. Five-spice is a mixture of black mustard seeds, cumin seeds, fennel seeds, whole fenugreek and kalonji seeds.


Vegan!
Source: Bharti Kirchner, The Healthy Cuisines of India (Entered by Regan Huff)
Servings: 2-4
Ingredient keywords: onion, greens
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Turnips with Yogurt and Tomato

I’m very pro-turnip. You should be, too. If you’re not already eating them raw while roasting a pan full every week, this is a good gateway recipe.


Vegetarian!
Source: Madhur Jaffrey's World Vegetarian (Entered by Regan Huff)
Servings: 4-6
Ingredient keywords: yogurt, turnip, shallot, tomato
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Wild Green Salad with Balsamic Fig Vinaigrette

This delicious dish combines the bitterness of wild greens, the sweetness of tomatoes and figs, and the tanginess of balsamic vinegar into a light, refreshing summer salad. Feel free to substitute whatever greens you have on hand, or add protein to transform this side dish into the star of the show!


Vegetarian! Vegan!
Source: A weekend kitchen experiment :) (Entered by Micah & Tanya Hudson)
Servings: 4-8
Ingredient keywords: arugula, spinach, lambsquarter, chicory, greens, herbs, tomato, flowers, fig, vinegar, oil, mustard
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Yemenite Chili Paste (Z’chug)

A spicy chile sauce made with green chiles — almost like a chutney — and an ingredient in Yemenite Eggplant Spread. Add chopped tomatoes or tahini to reduce heat. Serve with felafel or bread, or add to stews, soups or salads. Keeps covered in fridge for up to 2 months. From Gil Marks’s really excellent cookbook of Jewish vegetarian cooking from Africa to the Middle East to eastern and western Europe.


Vegetarian! Vegan!
Source: Gil Marks, Olive Trees and Honey (Entered by Regan Huff)
Servings: 2 cups
Ingredient keywords: jalapeno, cilantro, garlic
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