African Yam & Peanut Soup with Ginger and Pineapple
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...
Spiced Sweet Potatoes with Apple and Kale
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
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...
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...
