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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 |
Fennel Soup
1 yellow onion 4 fennel bulbs julienne 4 stalks celery chopped 2 cloves garlic 1 green bell pepper 4 potatoes diced 2 T butter 1 cup white wine 1 cup pumpkin seeds 1 T anise powder 1 T fennel seed powder Yes I know another soup recipe, but this is a great spring summer recipe and can be served hot or cold. Begin making the soup by placing the ghee in a soup pot. When the ghee has melted add onion, fennel, bell pepper, celery and potatoes. Adjust the heat so that the veggies don't burn. Cook them for about 10 minutes until they are slightly tender. After that add the white wine and cook for 5 more minutes until most of the alcohol evaporates. Then add water or veggie stock to cover all ingredients by 2-4 inches. Bring to a boil and cook until potatoes are tender about 15 minutes. On a sheet pan toast pumpkin seeds. When the potatoes are tender add the pumpkin seeds and spices. You can blend it for a more smooth consistency. |
