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.
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We are all about self-sufficiency, aren’t we? Eating local and fresh and all that! So, take it a tiny step further and make your own seasonings. This easy seasoned-salt can be had with just a little pre-planning and a nice order of bulk herbs while they are in season! (hint, hint)
Source: http://premeditatedleftovers.com/ (Entered by Lara Rasmussen Anderson)
Servings: many
Ingredient keywords: parsley, onion, garlic, oregano, rosemary, thyme, sage, basil, margoram
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Sichuan preserved vegetable, a pickled and canned mustard tuber, is available at most Asian supermarkets. You can buy the chunk style and chop it yourself; if you buy it pre-shredded, you may want to rinse off some of the salt.
The recipe calls for green beans; we used the stirfry veggies we had on hand – bok choy, brussels sprouts, broccoli etc. Delicious!!
Vegan!
Source: "Herbivoracious" by Michael Natkin (Entered by Kathy Rausch)
Servings: 2 to 4
Ingredient keywords: tofu, stirfry, mushrooms, ginger, garlic
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I think I am craving Thanksgiving. Maybe we need a dry run before the big day! I’m making stuffing, yes I am.
Source: Homemade (Entered by Lara Rasmussen Anderson)
Servings: 6
Ingredient keywords: onion, celery, sage, parsley
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Nothing says “friends” or “parents” or “spouses” like a face-full of sloppy joe!
Source: The Chicago Diner Cookbook (Entered by Lara Rasmussen Anderson)
Servings: 4-5
Ingredient keywords: onion, garlic, pepper, pepper
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Make it in 10 minutes at night, turn on the crockpot before hitting the hay, and have hot breakfast first thing in the morning. Dense, full sweet flavor with lots of chew to get you thru to your morning snack!
Source: an amalgamation (Entered by Lara Rasmussen Anderson)
Servings: 3-4
Ingredient keywords: wheat, cinnamon
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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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Fresh, crunchy, “raw” salad that makes the most of the nutrition found in fresh vegetables and newly sprouted seeds.
**Check out Sproutpeople.com for the best and widest selection of sprouting seeds I have found. I live there in the winter months!
Vegetarian! Vegan!
Source: Incredibly Delicious: Recipes for a New Paradigm (Entered by Lara Rasmussen Anderson)
Servings: 4-5 side salads
Ingredient keywords: carrot, onion, parsley
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I have gone nutty with my newly acquired 2014 hashbrown iron. Summer squash is just the next in line to fall to its clutches. Mmmmm good.
Source: 5dollardinners.com (Entered by Lara Rasmussen Anderson)
Servings: 2-3
Ingredient keywords: potato, squash, zucchini, onion
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This just struck me as a wonderful idea; naturally gluten-free (if it matters), low carb, high vegetable and mighty tasty too!
Source: http://www.5dollardinners.com (Entered by Lara Rasmussen Anderson)
Servings: You choose.
Ingredient keywords: squash
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Get the taste of summer in a colorful, fresh potato salad!
Source: unknown (Entered by Lara Rasmussen Anderson)
Servings: 4
Ingredient keywords: potato, pepper, carrot, onion, cucumber, celery, garlic
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This is one of the BEST soups out there…yes, truly. Depending on what’s in season, I modify it a bit (no potatoes—>more squash, no celery—>1 tsp celery seed, etc.) For canning, I leave it chunky and puree when I am about to serve it, come winter. (It cans really well.)
Vegetarian! Vegan!
Source: Don't remember; I have modified it so much... (Entered by Lara Rasmussen Anderson)
Servings: 4-6, depending on appetites
Ingredient keywords: onion, garlic, pepper, celery, potatoes, squash, pepper
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Creative use for cabbage and perhaps an introduction to umeboshi vinegar— maybe an addition to your pantry.
Source: The Chicago Diner Cookbook (Entered by Lara Rasmussen Anderson)
Servings: 2
Ingredient keywords: onion, cabbage, cabbage
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Perfect for all the yummy cukes we are getting!
http://www.kitchendaily.com/recipe/tangy-cucumber-soup?icid=stnwsltr%7Ckitchendaily%7Cdaily
Vegetarian!
Source: Kitchen Daily (Entered by Kate An Hunter)
Servings: 4
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Dal is the BEST, simply the best. This recipe is pretty simple. Make extra, it is great for lunch boxes.
Source: From: Fatfreevegan.com (Entered by Lara Rasmussen Anderson)
Servings: 3-4
Ingredient keywords: onion, garlic, tomato
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Lots of color, lots of fresh flavor.
Source: Wild About Greens by Nava Atlas (Entered by Lara Rasmussen Anderson)
Servings: 6-8
Ingredient keywords: potato, celery, pepper, dill
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This is quite incredible! I was introduced to it with asparagus spears, then adapted it to lightly braised/steamed boc choi. Mmmmm good.
Source: Not sure...cooking club a few years back. (Entered by Lara Rasmussen Anderson)
Servings: Depends on who you are serving!
Ingredient keywords: sesame, soy, lemon, sesame, ginger, garlic
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