This is a great stew to bring to a potluck as it does not have any common allergens. It’s also vegan, but you can add a little cooked chicken for extra protein if you prefer. What started as “refrigerator stew” at our friend’s farm has become a regular staple in our fall rotation. Ingredients 2
Hot chili oil can make any bland vegetable more interesting and fun. When you’re overrun with fresh greens this summer, or not sure how to use up the other half of that huge cabbage you bought, try this dish. Ingredients 1 pound of green leafy vegetable of your choice: cabbage, kale, chard, collard greens, etc.
I remember years ago, when we had a garden overflowing with vegetables, that I was stopping the neighborhood children on the sidewalk and telling them they had to take some before they could pass by. Whether in your own garden or in a mystery box of CSA vegetables, zucchini is one of those abundant items
As the weather turns cold again, I’ve got soup on the brain. It’s easy to make a big batch at the start of the week, and I love coming home to a warm, satisfying bowl at the end of a long work day. But sometimes, I get bored making the same traditional recipes throughout the
It’s July here in Vermont, and that means it’s BBQ and potluck season. With so many pasta and potato salads out there, I like to mix it up and bring something less traditional to these events. One of my go-to recipes has been this southwest-inspired black bean salad. It’s easy, economical, and accommodating for many
Our favorite fall soup is based on Jamie Oliver’s roasted butternut squash from The Naked Chef. You can double the first part of the recipe below and use the squash as a side-dish for one meal, then use the leftovers to make the soup.