Sautéed Leeks with mustard and cumin (makes 2 C of cooked leeks)

2 medium leeks (or 4 small)

1/4 C extra virgin olive oil

1 teaspoon cumin seeds

2 tablespoons of prepared mustard

1 teaspoon honey

Prepare the leeks: remove roots and very tops of greens. Cut lengthwise and rinse well. Julienne cross-wise into thin strips. Combine oil, cumin seeds and green parts of the leek in a medium frying pan and sauté over medium-low heat for 2 minutes. Add white portions of leeks and sauté for another 8 minutes  stirring frequently. Add mustard and honey and sauté over low heat for a few more minutes until cooked through – taste them for seasoning. You can serve them hot or cold.

Cold Pasta/Potato/Rice/Bean Salad (great ‘Resistant Starch’ recipe)

Make a vinaigrette of the following, modify with what you have on hand,  or simply use 1/2 C of  your fave oil/vinegar salad dressing

1 garlic clove (pressed/crushed)

1/4 t black peppercorns

1/2 t dried tarragon (or thyme or oregano)

grated zest of 1 lemon

1 large finely diced shallot or 1/4 C thinly sliced green onion

1/3 C olive oil

2 T+  vinegar (taste the dressing once mixed – you may want more acid)

salt to taste

Put it all in a lidded jar and shake it up baby!

3-4 cups of cooked and cooled pasta, potatoes, rice, lentils, or canned white cannellini beans.

1 C chopped fresh veggies such as carrots, bell pepper, tomatoes, celery for some crunch and color. – Your choice.

Then pour some of it over the veggies and starch and toss it up until everything is well dressed. You’ll probably have extra dressing – keep it in the fridge.

Stuffed Mushrooms:

10 – 20 large mushrooms – wipe them clean and pop out the stems (chop these up finely). Make more filling for more mushrooms obvio.

goat cheese, balsamic vinegar

cooked brown rice (about a cup)

an onion, 2 carrots, 2 stalks celery all chopped fine

stock of your choice (1/2 C), garlic (2 cloves pressed, wait 10′), dried fruit (1/4 C) toasted nuts or seeds (1/4 C) maybe wine? a few leaves of sage or rosemary

Sauté the onions, carrots and celery ’til a bit browned (called a mirepoix or soffrito depending on if you are feeling French or Italian) add the mushroom bits, 2 cloves of squished garlic, and sauté some more. Add the stock, dried fruit and nuts, herbs,a splash of wine and let it all get acquainted on low heat for a bit. Taste and adjust salt and pepper.

meanwhile… put a tiny splash of balsamic vinegar in the bottom of each mushroom cape, add a small scoop of goat cheese, and then mound a handful of filling into each mushroom.

Bake at 350 for about 30 – 45 min.  (top with cheese if you’d like – parm or romano.)  OMGOMGOMG!  nomnomnom!

feel free to experiment and make this your own creation.

Onion Bhaijas (like Pekoras)  Makes about 20.

2c chickpea flour

1tsp ground cumin

1/4 tsp cayenne pepper

1 tsp salt

1c water

2 medium onions, peeled, quartered and very thinly sliced

¼ c chopped fresh cilantro or mint

—Mix dry ingredients and add water. Whisk to combine. Add onions and herbs

Coat a pan with your choice of oil and allow Drop ¼ c of mix and fry for 4mins, turning once. You can also make the batter a little looser and they’ll turn out like crepes.

Keep warm and serve with chutney or yoghourt flavoured with lime juice and more fresh herbs. You can also make them ahead and keep in fridge. Reheat in oven for 10 min at 350F.

Holiday Kale Salad! Full of beautiful greens and reds!

Serves 4 as a side, or 1-2 as a larger salad

  • 1 head kale, rinsed and de-stemmed (I like curly kale for this recipe)
  • ½ tsp sea salt, plus more to taste
  • 1 small green apple, diced
  • ½ red onion, finely sliced (or 2 radishes, finely sliced or diced)
  • ½ avocado, diced
  • ½ cup roasted pumpkin seeds (on any kind of seeds or nuts)
  • 4 tbsp raw honey
  • 1 lemon, juiced

Chop kale into bite-sized pieces and put in a large bowl. Sprinkle salt on the kale and with clean hands, begin massaging and squeezing it so it softens. Massage for a couple minutes, until it has reduced in size and is tender. Add apples, red onion, avocado and pumpkin seeds to the bowl (I might add pomegranate seeds as well! – Emma). In a separate bowl, whisk together the lemon juice and honey. Pour over the salad and mix gently. Season to taste.   Note: make plenty for leftovers, as this salad will keep for a couple of days in the fridge!

Creamy Sweet Potato Soup

(Thanks Jessica Walker!)

  • 2 pounds organic sweet potatoes,  (about 2 large)
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper (spicy! optional)
  • 4 cups chicken stock
  • salt
  • 6 bacon slices, cooked and crumbled
  • 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
  • 2 tablespoons flat-leaf parsley leaves (optional)


  1. Bake Sweet Potatoes until you can pierce them with a fork.
  2. Heat a saucepan over medium-high heat. Add oil (or some left over bacon fat! yum!) ; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper and stock. put in chances of cooked sweet potato. Use an immersion blender to blend cooked sweet potato and stock, or mash happily with potato masher for a chunkier style soup. Salt to taste.  sprinkle cooked bacon and Parmesan cheese evenly over top to serve. Garnish with parsley, if desired.

Quinoa and Sausage One-Pot Supper

1 lb. sausage (I used loose sausage: recipe calls for cubes)

1 yellow onion, chopped
2 TB chopped sage
1 cup organic apple or pear hard cider (I used non-alcoholic organic Knudsen Sparkling Pear)
1 cup quinoa, rinsed & drained
1/2 cup dried cranberries
1 tsp fine sea salt (I omitted this)
2 cups chopped kale or spinach leaves, lightly packed

In a large pot, cook sausage, onion & sage over medium-high heat until just browned, about 10 minutes.  Add cider, quinoa, cranberries, salt & 3/4 cup water & bring to a boil, scraping up any browned bits.  Cover, reduce heat to medium-low & simmer until liquid is just absorbed, 25 -30 minutes.  Stir in kale, cover again & set aside off the heat for 5 minutes.  Uncover, fluff with a fork & serve.

Judy’s Quinoa Greek Salad

4 C cooked quinoa

1 C chopped Green pepper

1/2 C chopped green onion

1/2 C olives (Emma’s notes- the kalamata from Micuccis are the best – be aware! they have pits!)

1/4 C red onion

1 C cherry tomatoes

1 C chopped canned artichokes

4 oz crumbled feta cheese

1/3 C fresh parsley minced

1/4 C fresh lemon juice (1-2 lemons)

1/4 C red wine vinegar

3 tsp minced garlic

2 T olive oil

salt/pepper to taste

Combine everything in a large bowl. Allow to rest for a few hours.

Roasted Leeks and Maple Glazed Chard

Anna B:  Ah local veggies. You are so tasty, it’s like cheating. These are both
extremely easy recipes, but if anybody substitutes produce from California
I cannot guarantee the results. :)
Oven-Roasted Leeks (seriously these are soooo gooood)*
> Equipment: baking pan, brush (optional)
> Ingredients:
> Leeks
> Olive oil
> Salt & pepper
> Preheat oven to 400 degrees.
> Cut the ends off the leeks and cut in half lengthwise. Rinse or soak to
> remove sand and dirt. Pat dry.
> Place cut side down in oiled baking pan. Brush with more oil. Sprinkle
> with salt and pepper.
> Bake until they start to brown and your kitchen smells so good you can’t
> stand it. (around 30 min? I don’t remember if I timed it)
> Serve warm.
> You can baste them with broth (or maybe more oil?) to keep the outer layer
> from drying, but I don’t bother.

> *Maple-braised chard*

(inspired by maple-braised collard greens at Hot Suppa)

Equipment: large skillet or saucepan

1 bunch chard (rainbow is the prettiest)
1-2 tbsp butter
Salt to taste
1 tbsp maple syrup, or to taste (a little goes a long way)

Rinse chard and leave the water clinging to it.
Separate chard stems from leaves. Chop stems to medium dice and leaves to
bite size.
Sautee stems in butter over medium heat until softened and slightly
Add leaves and maple syrup. Salt to taste as the leaves are wilting. If
your pan has a cover, put it on so the leaves can steam, stirring
occasionally. Cook and stir until the leaves give up juices, just a few
minutes. Serve warm.

PS The chard would probably be good with a splash of bourbon, too. And/or
barbecue sauce, or even chipotle? I’m still experimenting, will keep you apprised.


peel and slice a sweet potato into “french fry” chunks.
sprinkle with enough sesame oil to coat well.  Add salt, pepper, lots of cumin powder (cayenne pepper optional) to taste and mix well.
Bake in 450 oven in shallow pan or cookie sheet for about 20 minutes, shaking and turning every 5 minutes or so until sides are brown and crispy.
If you like sesame seeds, sprinkle some for the last 5 minutes of baking.
- Valerie V

I have done a similar thing with sweet potatoes, I cut them and toss them with rice flour, then bakes as described above. The rice flour crispens them. – Emma H

Mashed Red Curry Sweet Potatoes

3 lbs. sweet potatoes, peeled and chunked
1/2 cup plus 3 T light coconut milk
1 T red curry paste
2 T maple syrup
2 T apple cider
2 T unsalted butter
1 tsp coarse salt
1 tsp ground cinnamon

***cook sweet potatoes in boiling water, about 12 minutes…drain and return to pan…dry cook over low heat for 2 minutes
***combine 3 T coconut milk with the red curry paste…heat in a saucepan over medium-high heat…stir well…  add the remaining milk, syrup, and cider…bring to a boil and then reduce heat and cook another 3 minutes…
***combine the potatoes and milk mixture in a large bowl…add butter, salt and cinnamon and mash
Theresa P


Judy L’s  Green Bean Dish

1/8 cup olive oil
1 healthy tbls. crushed garlic
6 cups green cut beans
2 tbls. chopped fresh rosemary (sometimes basil)
1/3 cup slivered almonds (crushed walnuts or pecans are good for a change)

1/3 cup gorgonzola cheese
1/3 cup dried cranberries
4-5 slices pre-cooked bacon cup into medium size pieces

Briefly saute garlic in oil
Add beans stir to cover with oil
Add rosemary

Continue to saute, stirring frequently until beans are al dente on Med/high heat
Stir in bacon, almonds and cranberries
Turn off heat
Add gorgonzola just before serving.

Lentil soup with Chard and Carrots:

Connie O

1/2 C olive oil

1 1/2 C chopped onion

2 cloves minced garlic

2 cups lentils, rinsed. pre-soaked 1 hr

5 C chicken broth

1 T thyme

1 large can of tomatoes

1 small can of tomato sauce

4 C chopped chard (spinach? kale?)

1 large carrot chopped

sweet Italian chicken sausage sliced thin (12 oz)

ground black pepper

—heat olive oil over medium heat, saute onions for 2  min, add garlic saute 2 min, add lentils, pepper thyme, toss to coat.

— then, pour in tomatoes, sauce, and stir in chard. add broth and sausage, bring to boil over med-high heat. simmer appx 30 min until lentils are tender. You can thin the soup with water if desired.

— just before serving you may add red vinegar, or parmesan cheese.