We will be providing recipes for you with season and produce availability in mind. And they will be good ones too! Some difficult, some easy-peasy.
Tested personally at Farm Where Life is Good.
Please add your favorites here too and comment on those you’ve tested yourself!
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All Recipes
Make them last awhile by drying them (with some flavor boosters) and keeping them well into the winter!
Source: http://smittenkitchen.com/blog/2008/08/slow-roasted-tomatoes/ (Entered by Lara Rasmussen Anderson)
Servings: As many as you like
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Polenta is THE versatile staple. Seasoned nicely with leeks, you can eat it soft as described here; or you can spread the leftovers in a baking dish (1/2" thick) and let it cool. Cut it like brownies and store in fridge. You can fry it up for breakfast the next day!
Source: Adapted from Bon Appetit (Entered by Lara Rasmussen Anderson)
Servings: 4
Ingredient keywords: leek, bay, polenta
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Light tomato soup with pasta to add body. Refreshing and simple. You will want to double this for leftovers!
Vegetarian! Vegan!
Source: LG recommendation (Entered by Lara Rasmussen Anderson)
Servings: 4
Ingredient keywords: onion, tomato, garlic, cilantro
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We spent way too much time down in Rochester one year and became very familiar with an Italian restaurant down there, Victoria’s. Highly recommended. They have a southern Italian pasta that is out of this world— tho can’t remember the name! BUT! It is easy to toss together at home.
Source: Reverse engineered from Victoria's restaurant in Rochester, MN (Entered by Lara Rasmussen Anderson)
Servings: 2-5
Ingredient keywords: pasta, oil, onion, pepper, zucchini, squash, mushroom, olive, garlic, parsley, oregano, basil, thyme, salt
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Another easy favorite when time is short and we just want a flavorful protein hit. Goes extremely well next to Emerald Kale Salad.
Source: healthytippingpoint.com (Entered by Lara Rasmussen Anderson)
Servings: 2-4
Ingredient keywords: paprika
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Again, make your own and enjoy!
Vegetarian! Vegan!
Source: No clue (Entered by Lara Rasmussen Anderson)
Servings: 1 1/2 cup
Ingredient keywords: onion, garlic
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Napa cabbage works wonderfully with hot-cold salads of the Asian variety. With a nice marinated protein atop, this flavor-filled salad makes a full meal fairly quickly. If you are not familiar with ginger root, buy a small knuckle in the produce section of the grocery and store it in a sealed plastic bag in the freezer. I use a Microplane zester to quickly prep the root for use in all Asian dishes, straight from the freezer, no need to peel. Adds a sweet, tangy flavor to salads, stirfry, hot/iced tea, lemonade among other things.
Source: An amalgamation (Entered by Lara Rasmussen Anderson)
Servings: 4
Ingredient keywords: garlic, onion, cabbage, cucumber
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Minorly complex recipe with great variety of flavor mixes.
Vegan!
Source: Adapted from Eat Well, Lose Weight (recommended by LK) (Entered by Lara Rasmussen Anderson)
Servings: 4-6
Ingredient keywords: onion, pepper, greens, pepper
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Creamy smooth pureed soup w/ the incredible combination of sweet winter squash, coconut milk and cilantro. A hearty meal w/ a dense crusty bread!
Vegetarian! Vegan!
Source: Not quite sure... (Entered by Lara Rasmussen Anderson)
Servings: 4 servings
Ingredient keywords: onion, pepper, garlic, squash, cilantro
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This one sounds odd, but oh-so flavorful and colorful (and packed with protein). Bob’s Red Mill has chickpea flour and nutritional yeast, otherwise, the bulk sections of the co-op-y type stores do too. You can also make your own chickpea flour with a VitaMix…what an awesome invention!
Source: My Whole Food Life blog (Entered by Lara Rasmussen Anderson)
Servings: 3-4
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