Cheesy Eggy

1 lb chard
4 tbsp canola oil    
1/3 c.  chopped garlic scapes    
1/2 tspn salt    
pinch of sugar    
3/4 c milk    
3 eggs, lightly beaten    
1/2 tspn thyme    
1 c. grated cheddar    
1 c. cooked rice    
1/2 tspn worcestershire

Preheat the oven to 350. Steam greens. Mix with all other ingredients. Bake in a buttered, shallow baking dish until mixture is set (about 20 min). Serve hot and cut into squares.

This dish was a staple in our home when our kids were little. And they grew up great!! It is a fool-proof way to get kids to eat greens. Even the most hardened "I only eat macaroni & cheese" kid yells for more of this, to the utter amazement and delight of their parents.

Pick Your Greens with Miso Tahini Dressing

This is a super simple, versatile, comfort -food recipe that we hope will make easy use of the ample supply of early greens. The dressing can be made in advance and stored in the refrigerator for at least a week. The greens and sauce, on top of any cooked grain (rice, barley, farro, etc) or noodles, make a complete meal.

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Spicy Chickpea Stew

1 med butternut squash (or sweet potato), peeled, seeded and cut into 1/2 pieces
3 tbsp olive oil
black pepper
2 med onions, diced
8 garlic cloves, chopped
1/4 c parsley stems, finely chopped
1 1/2 tsp toasted ground cumin
1 tsp paprika
3 med carrots, cut into 1/2" pieces
1 c. chickpea cooking liquid (or water)
1 28oz can crused tomatoes
2 1/2 c cooked chickpeas
3-4 tsp Harissa (Tunisian hot pepper paste - to taste)
1/2 c chopped parsley leaves

Preheat oven to 400F. Line a baking sheet with parchment paper and add squash. Add 1 1/2 tbsp oil, sprinkle with 1/2 tsp salt, and a pinch of pepper and toss well. Spread out in a single layer and roast for 30 min. Stir and continue roasting for another 15 min or until browning and cooked through. Remove from oven and set aside.  Warm remaining oil in a large pot over med. heat. Add onions and saute ~5min. Stir in garlic and saute ~3min. Add parsley stems, cumin, paprika, and 1/2 tsp salt and cook ~2min. Stir in carrots, and liquid and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer ~12 min. Add tomatoes and chickpeas. Raise heat, bring to simmer, re-cover pot, reduce heat to low, and cook for 10 min. Stir in Harissa and parsley leaves, and roasted squash - simmer uncovered for another ~4 min. Season to taste and serve warm over quinoa or rice.

From 'At Home in the Whole Food Kitchen' by  Amy Chaplin

Winter Squash-A-Roni (VEGAN)

5 cups peeled butternut or other winter squash

12 ounces elbow or other pasta

2 1/2 Tablespoon olive oil

1 1/2 cup chopped onions

1/2 cup water

1 teaspoon salt

1/3 cup tahini

1 Tablespoon white miso

1 Tablespoon umeboshi or apple cider vinegar

1 teaspoon soy sauce

1/3 cup chopped walnuts (optional)

fresh parsley, oregano and bread crumbs (optional)

COOK pasta and drain.

SAUTE onions in olive oil until transluscent, add squash, salt and water. Bring to boil and then turn down to simmer and cook until squash is soft.

PREHEAT oven to 375. MIX remaining ingredients and add to mashed or pureed squash and noodles. Sprinkle on optionals and bakd 20 minutes until warm throughout.

Scallion Pancakes - A Crew Favorite

PLACE IN BOWL: 2 cups all purpose flour

POUR in up to 1 cup boiling water - pour slowly and mix until ball is formed (may use food processor)

LET DOUGH REST for 30 minutes, covered with damp cloth.

CHOP 1/2 cup scallions

ON FLOURED surface, roll dough into thin rectangle. Brush on 1 Tablespoon sesame oil, sprinkle on scallions and sprinkle with salt and pepper. Roll dough. Cut into 4 pieces.

TAKE ONE PIECE and twist 3 times. Make a spiral out of this, roll again and flatten to make a 5 - 6 inch pancake. Coat a frying pan with canola oil and sear until golden on both sides. Keep warm in oven while completing same process with all dough. Serve with dipping sauce.


MIX together:

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup sliced scallions

1 teaspoon minced ginger

1 teaspoon red pepper flakes

1 teaspoon maple sugar or syrup

Cold Chicken with Pea Pods

WHISK together:

1 Tablespoon lime juice

1 Tablespoon peanut oil

2 Tablespoons soy sauce

2 crushed garlic cloves

1 teaspoon minced ginger

1/4 teaspoon crushed red pepper

MARINATE 12 ounces of chicken, cut into 1 inch strips for minimum of one hour and up to overnight.

WHEN chicken has been marinated sufficiently, broil chicken at 475F until done, grill or saute until cooked.

STEAM 2 cups snow or snap peas, rinse in cool water, drain and chill.

WHISK together:

1/3 cup peanut oil

2 Tablespoons lime juice

1 teaspoon sesame oil

1/2 teaspoon salt

COOK pasta or rice to go with dish. Pour sauce over all and eat.

OPTIONAL: Cilantro, Chopped scallions and/or Toasted sesame seeds on top are great.

Orange Cumin Vinagrette

PLACE all ingredients together and mix. Nice when processed in blender, as it gets creamier.

1 garlic clove

1/3 cup orange juice

3 Tablespoons lime juice

1 Tablespoon minced chives, scallions or onions

2 teaspoons honey

1/2 cup olive, flax, grapeseed or walnut oil

1 teaspoon toasted cumin seeds (the toasting of the seed really brings out the flavor - worth the effort)

1/4 teaspoon black pepper

1/2 teaspoon salt

Beef Stew


1 onion and 3 minced, cloves of garlic in olive oil until softening. MIX in 1 Tablespoon cumin and ! Tablespoon coriander. Stir until fragrant.


2 1/2 pounds stew beef

2 pounds total of any or all of the following: potatoes, sweet potatoes, celeriac, rutabaga, carrots

2 Tablespoons tomato puree or 4 tomatoes chopped

3 inch piece of ginger, grated

1 - 2 tsp red curry paste

1/4 cup fish sauce

1 pint beef or vegetable broth

1/4 cup maple or brown sugar (optional)

BRING to boil and turn down to simmer. Simmer for minimum of an hour and up to all day.

ADD one can coconut milk when close to being ready to serve.

SPRINKLE with 3 chopped scallions and 1/2 - 1 cup chopped cilantro or chopped thai basil.

Pumpkin (or any winter squash) Bread

PREHEAT oven to 350F. GREASE loaf pan.

MIX together:

1 cup pureed pumpkin or winter squash

1/2 cup olive, grapeseed or canola oil

1/2 cup honey or maple syrup

2 eggs

ADD the following dry ingredients on top:

1 3/4 cup whole wheat pastry flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

STIR and little and then ADD 1/3 cup water. STIR just until mixed.

BAKE 50 -60 minutes or until toothpick comes out clean.

Beet Chocolate Muffins

PREHEAT oven to 350F. Line or grease muffin tin.

MIX together:

1 egg

1/2 cup olive, canola or grapeseed oil

1/2 - 3/4 cups sugar

1 cup beet puree (steam or boil beets and then place in food processor or blender)

1 large banana, mashed

POUR the following ingredients on top of wet mixture:

1 1/2 cups whole wheat pastry flour

3 Tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

chocolate chips (optional)

STIR together, DON’T overmix.

BAKE for 20 - 30 minutes or until toothpick comes out of center clean.,

Beet-Orange Salad

CHOP AND STEAM OR ROAST: 3 medium beets


3 Tablespoons olive, butternut seed, walnut or flax oil

1 teaspoon orange peel zest

2 Tablespoons orange juice

! Tablespoon cider or white vinegar

Sprinkle of salt and pepper

POUR dressing on cooked beets. REFRIGERATE and let marinate 2 - 24 hours. TOAST 2 Tablespoons walnuts and sprinkle on top when ready to serve, with 3 Tablespoons crumbled feta cheese, if desired.

Carrot and Fennel Salad with Toasted Walnuts

PLACE 1/2 cup raw walnuts in a dry skillet on medium heat and toast until fragrant. Cool and chop.

MIX the following in a bowl:

2 cups shredded carrots

1 medium fennel bulb cut into thin strips

2 scallions, sliced thin (use chives or onions if scallions not available)

2 Tablespoons chopped fresh mint leaves

2 Tablespoons lemon juice

2 Tablespoons walnut, flax or olive oilSalt and pepper to taste, can also add anise hyssop leaves, lemon balm or parsley for additional flavor)

SPRINKLE walnut on top and EAT!

Mediterranean Roasted Broccoli (or Cauliflower) and Tomatoes

  1. PREHEAT oven to 450F


    4 cups broccoli and/or cauliflower

    1 cup cherry or grape tomatoes

    1 Tablespoon olive oil

    2 cloves garlic, minced

    1/4 teaspoon salt


    1 Tablespoon lemon juice

    1 Tablespoon fresh, chopped lemon balm leaves or 1/2 teaspoon lemon zest

    10 sliced pitted black olives

    2 teaspoon fresh, chopped oregano or 1 teaspoon dried oregano

    2 teaspoons capers, rinsed (optional)

MIX ALL together. Serve warm or cold

Glazed Sweet Potatoes

PREHEAT oven to 400F.

PEEL and CHOP into large chunks: 3 large sweet potatoes

GREASE a baking dish, place sweet potatoes in dish, cover and bakd 35 - 45 minutes or until just starting to get soft.


1/4 cup water, 2 Tablespoons brown or maple sugar, 3 Tablespoons tamari/soy sauce, 2 Tablespoons mirin, 1 Tablespoon tasted sesame oil, 1 Tablespoon minced garlic and POUR on top of precooked sweet potatoes.

PLACE sweet potatoes back in oven and cook for 10 - 15 minutes more.

ROAST or TOAST 1 Tablespoon sesame seeds. Sprinkle on top when potatoes are cooked.

Peanut Stew with Winter Vegetables & Cornbread Dumplings

1 tbsp peanut oil
1 c diced onions
1 tsp paprika
1/2 tspn cayenne
1/2 tspn sea salt
1 tbsp minced ginger
2 lg cloves garlic
2 c diced white potatoes
1/2 c diced carrots
1/2 c diced parsnips
2 c diced sweet potatoes
3 tbsp peanut butter
2 tbsp tomato paste
5 c veg stock
white pepper
1/4 c flat leaf parsley

1/2 c ww pastry flour
1/2 c cornmeal
2 tbsp thyme
2 tspn flaxseeds
1.5 tspn baking powder
1/2 tspn sea salt
3 tbsp soymilk
1 tbsp olive oil

Warm the oil in a lg sauce pan over med heat. Add onions, paprika, cayenne, and salt and saute til soft. Add ginger, garlic, and vegetables and saute until soft ~7min. Decrease  to med. low. Put the peanut butter, tomato paste, and 2 c of stock in blender and mix til smooth. Pour into sauce pan and stir in remaining stock. Bring to simmer, partially cover, and cook ~ 30 min.

For dumplings, put 5 c water in med saucepan and bring to boil. Sift flour, cornmeal, thyme, flax, baking powder, and salt into med bowl and stir with a whisk until blended. Make a well in center, ad soy milk and oil, and stir until it forms a batter. Lower heat of water and maintain slow simmer. With soup spoon, drop tbsp into water, waiting 15 sec between dollops. When batter is used up, cover and simmer until dumplings are puffed (~10 min). Using a slotted spoon, transfer dumplings to a plate. Serve each bowl of stew with a few dumplings on top and garnish with parsley. 

From my daughter Anna, who got it from the Afro Vegan cookbook by Bryant Terry and wowed us with it over the holidays!