Yield: 6 quarts This hearty soup is delicious. For a vegetarian option, leave the sausage out and use vegetable broth. Never throw out rinds of Parmesan cheese – freeze them and use them for soup! 1 pound brown lentils 1/4 cup olive oil 4 cups diced yellow onions (3 large) 1 tablespoon minced garlic 1 […]
Archive | Recipes
Red Chili
Yield: 6 servings When you don’t want it fancy and you just want it good – turn to this recipe. It’s quick – definitely week night fare. It’s also delicious served as a Chili Mac, over whole wheat spaghetti, topped with cheddar cheese and chopped onions. Ingredients: 1 pound ground pork 1 pound ground beef […]
Butternut Barley Pilaf
Yield: 6-8 side servings I adapted this recipe from Heidi Swanson’s 101 Cookbooks website – a great source for recipes focused on healthy, natural foods. Ingredients: 2 cups pearled barley 3 cups butternut squash, cut into 1/2-inch dice 1/2 red onion, sliced thin 1 teaspoon dried thyme 3 tablespoons olive oil 1 tablespoon balsamic vinegar […]
Rosemary Orange Zucchini Bread
Yield: 4 mini loaves or 2 standard loaves The orange zest, fresh orange juice and chopped fresh rosemary make this unlike any other zucchini bread you’ve tasted! 3 large eggs 1/2 cup of plain yogurt 1/2 cup of olive oil 1 3/4 cup of sugar 2 cups of shredded zucchini 2 teaspoons finely minced fresh rosemary Zest of one orange […]
Mushroom Barley Soup
Yield: 4 servings I sought out a recipe for Mushroom Barley Soup because I was craving it. When I found this recipe, I was highly skeptical of the process but figured I’d try it anyway. Typically when you make soup, you start by sauteing vegetables, most often onion, carrot and celery. Then you add some seasonings to […]
Thai Beef Cabbage Cups
Yield: 4 servings This is a delicious and satisfying meal. If you prefer using tortillas instead of cabbage cups, simply use them and top the beef mixture with zesty coleslaw. Yum. This dish contains peanuts for garnish. If there is a known allergy, simply skip them. Ingredients: 2 1/2 teaspoons dark sesame oil, divided 2 teaspoons minced […]
Dan Dan Noodles
Yield: 4 servings One thing I really love about this recipe is that it uses tahini (sesame paste) as a base for a nutty, spicy, flavorful sauce. You control the heat in this dish with the hot sauce. I use Sriracha, but any will do. And remember – you can freeze fresh ginger. Buy a stick […]
Wild Mushroom Pastitsio + Savory Goat Cheese Toasts
It actually felt like Fall yesterday. While it was still sunny and 70 degrees, the air was different and the shadows were just a tad bit longer in the afternoon. Along with the change in seasons comes a backlog of casseroles, soups and stews for testing. Bring it!
The first out of the box was this Wild Mushroom Pastitsio. A lighter, vegetarian version of the traditional Greek dish, this casserole has comfort written all over it.
Wild Mushroom Pastitsio
Yield: 6 servings I served this comforting vegetarian casserole with a mixed green salad and these Savory Goat Cheese Toasts. Ingredients: 4 teaspoons olive oil, divided 1 medium onion, chopped 2 teaspoons minced garlic 2 (8-ounce) packages crimini mushrooms, sliced 1 teaspoon oregano 1/8 teaspoon ground nutmeg 1 8-ounce can tomato sauce 2 eggs 3 tablespoons chopped fresh parsley […]
Savory Goat Cheese Toasts
Yield: 6 servings This recipe is another great use for homemade pesto. Rich and flavorful, one of these savory toasts is usually enough, but you better make two per person, just in case. Slice any extra bread and freeze it for future toasts. Ingredients: 1 loaf Italian bread, sliced on the diagonal, into twelve ¼ […]