Root Vegetable Soup

4 potatoes, peel and diced 1 onion, chopped 3 garlic cloves, finely minced 1 parsnip, peeled and diced 2 carrots, peeled and diced 1 turnip, peeled and diced 1 large celeriac, peeled and diced 1 fennel, diced (optional) 1 leek, washed and thinly sliced…

Beet Burgers

2 cups grated beets 2 cups grated carrots 1/2 cup grated onions 1 cup cooked rice 1 cup toasted sunflower seeds 1/2 cup toasted sesame seeds (optional) 2 eggs. beatem 2 Tbsp. soy sauce 1 cup grated cheddar cheese 3 Tbsp. flour 1/4 cup…

Eggplant Caviar

This is a recipe from David Lebovitz About six servings If you don’t have a gas or outdoor grill, you can make this by just oven-roasting the eggplant for a longer period of time, until they’re completely soft and wilted. Another nice addition is…

Baked Zucchini Fries

1 lb or so zucchini1/2 cup italian seasoned panko bread crumbs1/4 cup crumbled parmesan cheese2 eggsPreheat oven to 325ºF.  Line baking sheet with foil and spray with non-stick spray.  Set aside.  Combine bread crumbs and parmesan cheese.  Set aside.  Whisk 2 eggs together in…

White Bean and Garlic Scape Dip (from The New York Times)

1/3 cup sliced garlic scapes (3 to 4)1 tablespoon freshly squeezed lemon juice, more to taste 1/2 teaspoon coarse sea salt, more to tasteGround black pepper to taste1 can (15 ounces) cannellini beans, rinsed and drained 1/4 cup extra virgin olive oil, more for drizzling. 1. In…

Roasted Asparagus

A very simple recipe but elegant for a nice dinner party. Vegan friendly and very nutritious! 1 lb asparagus 1 ½ tablespoons olive oil ½ teaspoon kosher salt (or 1/4 teaspoon regular table salt) 1.Preheat oven to 425°F. 2.Cut off the woody bottom part…