African Yam & Peanut Soup with Ginger and Pineapple

Burundi bowl

contributed by Jeanne Strong
(originally given to me by Betsy MacGregor)
Serves 8

8 cups vegetable stock
2 tbsp vegetable oil
 large yellow onion, diced
2 tsp salt
6 tbsp minced ginger
4 large garlic cloves, minced
1 tbsp ground cumin
2 tbsp ground coriander
½ read more...

Six Bowls Chicken

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by Sarah

This dish was created to serve about 14 people at a party.
Preparation Time: 1/2 hour
Cooking Time: 8 hours

2 lbs Chicken thighs and drumsticks
1 1/3 Cup thinly sliced onion
6 cloves garlic
4 plum tomatoes diced
2/3 Cup Cider Vinegar
2 read more...

Spiced Sweet Potatoes with Apple and Kale

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by Cynthia Trowbridge

Sweet potatoes/yams:
2 sweet potatoes (yams), scrubbed, peeled (optional), cut into bite size pieces
2 tablespoons olive oil
½ tsp cumin
½ tsp cinnamon
¼ tsp cayenne
Salt to taste

Preheat oven to 400. Stir oil and spices together. Place sweet potatoes (yams) read more...

Roasted Beet & Winter Green Salad

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by Jill Ishii-Campbell

Salad:
6 medium beets, cut into wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 cup walnuts
1-2 cups chard or kale, sliced
1 bunch of green onions, sliced

Dressing:
3 tablespoons olive oil
6 tablespoons golden balsamic vinegar
1 tablespoon white read more...

Zucchini Casserole

by Lynne Jensen

This recipe is from my Aunt Sally, the best cook on my mom’s side of the family, and is her most famous dish. It’s our favorite way to use up all those zucchinis in the garden. You may also substitute other vegetables such read more...

Carrot Ginger Orange Soup

Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten

5 C vegetable stock
1 T olive oil
1 medium yellow onion, chopped 4 cloves garlic
1 T fresh ginger grated
11⁄2 tsp ground cumin
1 tsp ground coriander
1⁄4 tsp cayenne pepper
2 lbs carrots, read more...