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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 |
Corn Chowder
1 yellow onion 4 stalks celery 4 yukon potatoes 4 cups fresh or frozen corn 2 T oil 1 T oregano 1 T turmeric 1 T chili powder I know that corn is the most industrialized food on the planet but I really enjoy corn chowder about once a year. Start by sauteing onion, celery, potatoes in butter or ghee for about 5 minutes. Add water or veggie stock to cover 2-4 inches. Cook until potatoes are tender. Add corn and spices cook bring to a boil and remove heat. Garnish with cilantro. |