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Wild Rice Salad
Sweet and Savory Parsnip Soup Southern Style Black Eyed peas Blanched cauliflower with miso/cashew sauce Stuffed Red Peppers with quinoa arame Breakfast Casserole Turkey, Cranberry, Yams Pumpkin Pinto bean enchiladas Quinoa pasta primavera Beet Salad Cream of Spinach soup Mung bean burgers Polenta with mushroom gravy Red Lentil and Yam soup Potato leek soup Tempeh Cacchitore Mushroom Barley Soup Cilantro Bean salad Corn Chowder Ginger Sesame Stir Fry Curried Quinoa Asparagus and fennel soup Coconut curry Cauliflower Curry Fennel Soup Carrot Ginger Soup Miso Soup Black Bean soup Butternut squash soup Millet Burgers Buckwheat and Veggies Wild rice and butternut squash salad Orange, Fennel, Olive salad Fig, goat cheese, and couscous salad Cream of pear zucchini soup with sage Roasted yams with lentil gravy Biryani Spaghetti squash with pesto Rosemary fingerlings Buckwheat falafel Quinoa Tabouli Forbidden rice and asparagus Delicata squash stuffed with nuts, spinach, and white beans |
Asparagus and fennel soup
1 bunch asparagus 2 fennel bulbs 4 stalks celery 1 yellow onion 3 cloves garlic 2 yukon potatoes ½ cup white grape juice (optional) 1 T marjoram 1 T Italian seasoning 4 cups veggie stock Chop the onions and place in a soup pot on medium heat. If they start to stick add water. As onion is cooking cut up celery and then add to pot and stir. Chop up fennel, potato add and stir. Add the grape juice and veggie stock or water. Bring to a boil and then reduce heat and cook until potatoes are soft, about 15 minutes. Add asparagus and Italian seasoning and then turn off heat. Let sit for 10 minutes and blend if you want. |
