Nov 2, 2016
Persimmon, Goat Cheese, Hazelnut Salad with Balsamic Vinegar With fall come persimmons. Choose firm ones with flat tops. They will ripen in one to two weeks depending on the warmth of your kitchen. Store on the counter until a thumbprint depresses the fruit slightly....
Oct 9, 2016
Inspired by the sale on organic cauliflower at the Astoria Co-op, this weekend, I decided to make my Curried Cauliflower recipe. This one I made today requires: 2 C. cooked quinoa 4 C. steamed cauliflower 1/3 C. roasted cashews (the chili-lime cashews from...
Sep 18, 2016
CARROT PEANUT BUTTER SOUP Rich and creamy, indulgent, full of antioxidants, protein, and beta carotene. Garnished with chives for a contrasting accent and deepening of flavor. 2 Tbsp. olive oil 4 C. sliced carrots 1 onion chopped 2 cloves garlic...
Aug 14, 2016
Pear, Blue Cheese, Pecan Salad with Salal Berry Vinaigrette2 semi-ripe pears quartered and sliced1 Cup pecans toasted in a 350 oven for 10 minutes1/4 Lb. Oregon Blue Cheese, crumbled4 C. spinach leaves torn to bite sized4 C. kale leaves torn to bite sized1C. shredded...
Jul 8, 2016
From the Moosewood Cookbook – A seven vegetable soup to give you all your servings of veggies in one dish. Celebrating winter produce season in a rich, red way. 2 Tbsp. olive oil 1 1/2 C. chopped onion 1 1/2 C. thinly sliced red potatoes 1 C. thinly sliced...
Jun 7, 2016
Ingredients1 Lb. firm tofu¼ C. soy sauce2 tsp. brown sugar1 Tbsp. grated fresh ginger root1 clove garlic, put through press2 Tbsp. lime juice¼ C. minced white onion¼ C. flour¼ tsp. salt¼ tsp. black pepper¼ tsp. coriander¼ cup olive oil + 1 Tbsp. toasted sesame...
