1 large or 2 small butternut squash, 3-4 pounds total1 tablespoon vegetable oil (Olive oil works, too!)2 cups chopped onion1 chopped shallot, about 2 tablespoons1 tablespoon chopped fresh ginger1 1/4 teaspoons salt1/4 teaspoon black pepper2 ripe pears, peeled, cored and … Continue reading
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1 tablespoon plus 2 teaspoons rice-wine vinegar1 tablespoon minced peeled fresh gingerroot2 teaspoons tamari or soy sauce1 1/2 teaspoons sugar1 teaspoon Asian (toasted) sesame oil, or to taste1/4 teaspoon dried hot red pepper flakes, or to taste1/4 cup vegetables oil1 … Continue reading
1/2 cup water1/2 cup white wine1/2 cup sugara 3-inch strip of orange zest1 tablespoon chopped fresh rosemary leaves plus rosemary sprigs forgarnish1 teaspoon whole black peppercorns1/4 cup fresh orange juice4 cups melon balls cut from a honeydew melon, cantaloupe, Persianmelon, … Continue reading
1 tablespoon vegetable oil2 red onions, sliced 1/4 inch thick2 cantaloupes1 honeydew melon1/4 cup chopped fresh mint leaves1 tablespoon fresh line juice1/2 cup crumbled feta cheese (about 4 ounces)1/4 cup pine nuts, toasted In a large skillet heat oil over … Continue reading
2 c. chopped watermelon, seeded3/4 c. sweet onion3/4 c. black beans, rinsed and drained1/4 c. chopped seeded jalapeño chilies1/4 c. chopped fresh cilantro1 Tbs. brown sugar1/2 tsp. salt Mix watermelon, onion, beans, chilies, cilantro, brown sugar, and salt in a … Continue reading
1 medium-sized honeydew melon (or try our Sun Jewel melon), perfectly ripe, cut into chunks–about 6-8 cups1/4 c. fresh lime juice2 Tbs. minced fresh minta few blueberries for garnish (optional) Purée all ingredients, except blueberries, until smooth. Do a little … Continue reading
4 Tbs. oil or butter3 onions, sliced in rings6 outer leaves of lettuce, chopped2 cups peas2 carrots, sliced2 cups asparagus, cut in pieces1 cup tiny new potatoes Heat oil in heavy pot. Add vegetables. Cover and cook over low heat, … Continue reading
For the sauce:1 pints cherry tomatoes2 garlic cloves, pressed or crushed1/4 cup or more basil and/or oregano leaves, thinly sliced1/4 cup olive oilSalt and pepper to taste Cut the cherry tomatoes in half and place in large bowl. Add the … Continue reading
1 onion, diced2 stalks celery, diced2 carrots, dices2 cloves garlic, minced2 potatoes, diced1 (14.5 oz. can diced tomato1/4 cup red wine4 cups veggie bouillon1 (15.5 oz.) cannellini beans, rinsed and drained2 bunches Swiss chard, stemmed and choppedsalt and pepper to … Continue reading
1 c. par-boiled carrots 1 small onion, chopped 1-1/2 c. cubed, par-boiled potatoes 1 c. chopped tomato 1/4 tsp. cumin 1 bunch chard (or kale), chopped 1 c. cooked white bean salt and pepper to taste In a med. saucepan, … Continue reading