Butternut squash soup
1 medium sized butternut squash, peeled, deseeded and cubed 1 yellow onion 1 inch piece peeled and sliced ginger 4 stalks celery diced 2 carrots diced 1 T Dijon mustard 1 splash white wine vinegar 2 T fresh rosemary minced Veggie stock Saute onion in a large soup pot until it is tender. Include the rest of the vegetables, rosemary and sauté for 5 more minutes. Add veggie stock to cover and bring to a boil. Cook until squash is tender. Add Dijon mustard and vinegar. Turn off heat and serve |
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 |
