Tag: vegan

Rauðkál (Icelandic Pickled Red Cabbage)

Ingredients: 1 head red cabbage, cored and sliced thinly 1 1/2 cups red wine vinegar 1/2 cup light brown sugar 1 large stick cinnamon 2 whole star anise Directions: Place ingredients in a lidded pot. Bring to a boil. Stir. Reduce to a simmer and cover. Simmer for 45 minutes […]

Acorn Squash Stuffed with Fruited Wild Rice

Ingredients: 1 acorn squash, halved and seeds removed 1 cup cooked wild rice 1 Bosc pear, cubed 1/4 cup slivered almonds 1/4 cup dried, sweetened cranberries Directions: Preheat oven to 400. Line a baking sheet with parchment. Place the acorn squash on the parchment, flesh-side down. Bake 25 minutes. Meanwhile, […]

How to: Roast Beets

you need: beets, greens removed* baking sheet foil Directions: Preheat oven to 400. Pull off a length of foil that is twice the length of your baking sheet. Line your baking sheet, allowing half of the foil to hang off the end. Place the beets on the foil in a […]

Watermelonade

Ingredients: 1-6 lb seedless watermelon ½ cup lime juice ½ cup cold water ¼ cup simple syrup Directions: Scoop out the watermelon flesh directly into a food processor. Pulse, working in batches if necessary, until all of the watermelon is pureed. Strain the watermelon puree through a wire mesh sieve […]

du Puy Lentils with Summer Vegetables

Ingredients: 1 cup du Puy lentils (French green lentils) 4 cups water or vegetable stock 2 tablespoons olive oil 1 bunch rainbow chard, stems and greens chopped 3 cloves garlic, minced 1 medium-large zucchini, diced 1 small onion, diced 1/2 pint cherry tomatoes, halved 1 bunch Italian parsley, chopped Directions: […]

Spiralized Cucumber Salad

Ingredients: 1 cucumber, spiralized* 2/3 cup matchstick carrots 1 bunch’s worth of green tops of fresh shallots or spring onion, cut into 1/2 inch pieces 1 clove garlic, minced 12 grape tomatoes, quartered juice of 1/2 lemon sea salt freshly ground black pepper Directions: Cut the spiralized cucumber in half. […]

Cherry-Blueberry Shrub

Ingredients: 1 cup blueberries 3 1/2 cups pitted cherries (otherwise left whole) 1 1/3 cup light brown sugar 1 3/4 cups apple cider vinegar Directions: Place the fruit and the sugar in a nonreactive bowl, jar or plastic bag. Crush the fruit with a muddler or, if using a bag, […]

Cherry-Raspberry Jam

Ingredients: 1 cup crushed raspberries 3 cups crushed sweet cherries 3 tablespoons powdered pectin* 2 cups sugar 1 tablespoon vanilla paste Directions: Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit in a relatively even layer over the pectin.  Press the jam button. You […]

Marinated Tomato-Radish Salad

Ingredients: 1 quart Campari tomatoes, quartered 1 bunch red radish, diced (reserve greens for future use) 2 cloves garlic, minced 3 sprigs’ worth of thyme leaves 1/4 cup diced onion 2 1/2 tablespoons nonperil capers 1/4 cup white wine vinegar 2 tablespoons avocado or olive oil freshly ground black pepper […]

Kumquat Ginger Vinaigrette

Ingredients: 2 cups kumquats, halved and seeds removed 1 tablespoon honey or agave nectar 2/3 cup apple cider vinegar 1 tablespoon freshly grated ginger 1/4 cup avocado oil sea salt freshly ground black pepper Directions: Place all ingredients in a blender and blend until smooth. Pour into an air tight […]