guided inspiration
Curried Squash Soup
adapted from Nourishing Traditions by Sally Fallon   1 large or 2 small squash or pumpkins                         &n

Beef and Napa Cabbage Stir Fry
1 tablespoon soy sauce 1 tablespoon rice vinegar (not seasoned) 2 teaspoons oyster sauce 1 tablespoon cornstarch 1 pound flank steak 3 tablespoons vegetable oil, divided 3 garlic cloves, smashed 1 (1-inch) piece peeled ginger, cut into 1/4-i

Borscht (NY Deli Style)
3 C water (can also use vegetable or beef broth) 2-3 C beets, peeled and cut into strips 1 carrot, peeled and cut into strips 1 garlic clove 2 T lemon juice 1-1/2 t salt 1 t black pepper sour cream dill Combine first four ingredients in a soup pot a
Products (Beet)

Honeyed Orange Acorn Squash
2 acorn squash 2 T butter 3 T orange juice (thawed orange concentrate is better) 1/4 C honey 1/8 t nutmeg Cut acorn in half lengthwise from stem to bottom tip and remove seeds. Place in baking dish cut side down. Add 1/2 C water to dish and cover wi
Products (Winter Squash)

Shredded Swiss Chard Salad
This light, tangy, slightly sweet and creamy salad uses chard raw for an incredibly fresh taste.

Kale Salad
This salad is so easy and tastes delicious! Chop a serving size of kale into small pieces.  Baby kale or young kale works the best. Place the kale in a bowl, and drizzle with olive oil. Sprinkle with sea salt - about a teaspoon. Massage the
Products (Kale, Carrot, Raw Honey)

Fruit, Nut & Arugula Salad, for Spring or Fall
½ lb arugula leaves, torn if large 2 med. pears, apples, or Asian pears (autumn) OR 1 c. strawberries (spring) ½ c. walnuts or pecans, coarsely chopped ½. c. crumbled goat, feta, or other soft cheese   Balsamic Dressing

Roasted Garlic
So simple, so good, so versatile, so pungent... catch my drift?These are the best addition to soups, hummus, burritos, fish, lamb or chicken or even just spread across a piece of crusty bread. Ingredients2 heads of garlicOlive oil Directions1.) Cho
Products (Garlic)

Golden Roots & Greens Soup
(This hearty soup is a beautiful golden color, with flecks of green swirled throughout. Delicious and nutritious autumn fare!)   1 large leek or onion 2 big or 4 medium potatoes           

Baked Acorn Squash with Herbed Stuffing
From Rolling Prairie Cookbook, p. 183. Nancy OíConnor

Grilled Eggplant Sandwich
2 tablespoons mayonnaise 2 tablespoons chopped fresh basil, or pesto would work 3 tablespoons of extra-virgin olive oil, divided 8  ½ inch slices of eggplant (about 1 small eggplant) ½ teaspoon garlic salt 8 slices of whole gr

Houston style green salsa
Link to recipe from member Angharad Guy's food blog- Eating for England. Ingredients 1 lb fresh tomatillos 1 large avocado 4 cloves garlic 1 small onion, roughly chopped 1-2 serrano peppers, seeds removed (or left in!) Pinch of cayenne peppe

Spicy Eggplant
Adapted from:Venymae at Ingredients          2 tablespoons vegetable oil          4 Japanese eggplants, cut into 1-inch cubes     &
Products (Eggplant)

Eggplant Parmesan w/ Swiss Chard and Fresh Mint
our absolute farvorite version, seems to get better each year - a bit involved but so worth it! adapted from Bon Appetit March 2010

Pasta with Roasted Tomatoes and Garlic
This sauce can be eaten fresh, or frozen to use in the winter and spring, when tomatoes with any taste are hard to find. Thereís a lot of garlic in this dish, but itís not overwhelming. Once garlic is roasted, it becomes sweet and mild. Enrich the sa
Products (Garlic, Tomato, Cherry)

Eggplant Dip - Caponata
– adapted from Laurel’s Kitchen   1 large Italian eggplant or 2-3 slender Asian eggplants (about 1 pound) 1 large onion, finely chopped 2 tbsp. olive oil 1 c. finely chopped celery 1 bell pepper, diced 1 c. finely diced tomato

Turkish-ish Green Beans with Ground Lamb
Mim had this at a Turkish restaurant and has worked to recreate it for you. Even though it is a hot meal, and, in that way, not too summery, it is still so tasty and nourishing that she says she doesn’t mind having it on an evening when the hea

Dilly Beans
Pickled Green Beans (aka Dilly Beans) adapted from So Easy to Preserve 2 pounds green beans, trimmed to fit your jars 1 teaspoon cayenne pepper 4 teaspoons dill seed (not dill weed) 4 cloves garlic 2 1/2 cups white vinegar (5%) 2 1/2 cups water 1/

Oven Dried Cherry Tomatoes
Cherry, grape or small Roma tomatoes Whole gloves of garlic, unpeeled Olive oil Herbs such as thyme or rosemary (optional) Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment

Eggplant Parmesan Pizza
Eggplant Parmesan Pizza From EatingWell:  July/August 2008 4 servings Total Time: 35 minutes Ingredients ñ 1 small eggplant, (about 12 ounces) ñ Yellow cornmeal, for dusting ñ 1 pound Easy Whole-Wheat Pizza Dough, or
Products (Garlic, Eggplant, Basil)

Grilled Eggplant & Tomato Stacks
Grilled Eggplant & Tomato Stacks From EatingWell:  July/August 2010 Makes 6 servings Total Time: 25 minutes Ingredient ñ 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided ñ 1 medium eggplant (3/4-1 pound), cu
Products (Tomato, Eggplant, Basil)

Roasted Beet Salad with Oranges and Beet Greens
roasted beets, oranges, simple vinaigrette
Products (Onion, Beet)

Thai Eggplant Dip
From Asparagus to Zucchini Cookbook, p. 73

Chicken Shawarma with Green Beans and Zucchini
Adapted from Ingredients:          1 pound(s) zucchini, sliced 1/4 inch thick