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

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

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

3 tablespoons olive oil
6 tablespoons golden balsamic vinegar
1 tablespoon white

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,