Seasonal RecipesWild 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 |
Sweet and Savory Parnsip Soup1 diced onion
3 diced celery stalks 1 medium sized carrot diced 1 large parsnip diced 2 medium red potatoes diced 1/2 cup sesame seeds 4 cups of water and 1/4 tsp salt or vegetable bouillon Spice with white pepper, sage, and cinnamon. Optional: Add a handful of spinach Start by dicing the onion and place in a soup pot on medium heat. As onion is cooking add water so that onion does not stick to the bottom. Dice the carrot and add to onion. Dice celery and add. Keep adding a little water to keep from sticking. Peel parsnip and potatoes and dice both. then add them to the vegetables. Add enough water to cover ingredients and bring to boil. Turn down heat and cook for 15 minutes or until potato is soft. After they are soft add sesame seeds, vegetable bouillon, and spices: white pepper, sage, cinnamon. Carefully blend and add spinach if you want. Salt to taste and serve. |
