A Gathering of Veggie Deliciousness!
Veggie-Loaded Miso Soup Prep time: Cook time: Total time: 15 minutes Serves: 4-6 A very simple and quick miso soup with Chinese cabbage, carrots, ginger and tofu! Perfect for cold days or when you’re feeling a little under the weather. Ingredients 8 cups water 1/2-inch piece of ginger root, peeled and sliced (or grated) 8…
Roasted Tomatoes and Peppers Prep time: 15 minutes Cook time: 1 1/2 hours Total time: 1 hour 45 minutes Serves: 3 cups An incredibly versatile and flavorful sauce of roasted summer veggies, herbs and lots of garlic! Ingredients 2 1/2 pounds tomatoes, chopped and cored if larger than cherry or grape-size (I used a variety…
3-Bean Salad with Avocado Cashew Dressing Prep time: Cook time: Total time: 45 minutes Serves: 6-8 A reinvented 3-bean salad with a creamy, zesty dressing! And vegan! Ingredients Dressing: 1 avocado 1/2 cup packed cilantro 1/2 cup packed parsley 1/2 cup cashews, soaked in water for 30 minutes then drained 1 lime, juice & zest…
potato kale cakes with kimchee mayo Prep time: Cook time: Total time: Serves: 15 cakes Use up your leftover mashed potatoes in this super healthy (and vegan!) veggie & quinoa cake. Serve them with kimchee mayo for a creamy & spicy sauce. Ingredients 2 1/2 cups mashed potatoes 2 cups cooked quinoa 7 1/2 Tablespoons…
Brûléed Peaches Prep time: Cook time: Total time: 30 minutes Serves: 2 This two-ingredient dessert is quick, easy, and elegant! Serve it with ice cream or homemade whipped coconut cream. Ingredients 2 ripe peaches brown sugar Instructions View the full recipe at the Seasonal Veg Head →
Charred Eggplant with Maple Balsamic Syrup Prep time: Cook time: Total time: 60 minutes Serves: 4-6 A simple summer side dish with sweet balsamic syrup, shredded basil, and toasted sunflower seeds. Ingredients 8 small eggplant salt 1/3 cup sunflower seeds 2 Tablespoons olive oil, divided pepper handful basil leaves, shredded 2/3 cup balsamic vinegar 1/3…
Panzanella Prep time: Cook time: Total time: 45-55 minutes Serves: 8-10 A summertime favorite, this classic Tuscan tomato and bread salad highlights the best veggies of the season! Ingredients 1/2 small loaf sourdough bread 3 Tablespoons olive oil 1 teaspoon salt 2 large ripe tomatoes 2 small cucumbers 1 small red onion 2 red, yellow,…
Everything Flatbread with Curried Zucchini Butter Prep time: Cook time: Total time: Serves: Whole wheat “everything” flatbread is simple to make and goes perfectly with the creamy Indian-inspired zucchini butter. Ingredients 1 3/4 cup whole wheat flour (can also use all purpose) 1 Tablespoon dried onion flakes 1 teaspoon baking powder 1/2 teaspoon salt 1/2…
Grandma Mayfield’s Dill Pickles Prep time: Cook time: Total time: Serves: 7 quarts Need a little nudge to get you started on the canning path? Here’s some canning info along with my grandma’s family-adored dill pickle recipe! Ingredients 7 pounds cucumbers 3 cups apple cider vinegar 9 cups water 3/4 cup pickling salt 2 heads…
Peach Cucumber Basil Infused Water Prep time: 5 minutes Cook time: Total time: 35 minutes Serves: 1/2 gallon This is a great way to use up overripe fruit and stay hydrated in the summer! Ingredients 2 peaches, sliced 1/2 cucumber, sliced handful of basil leaves water Instructions View the full recipe at the Seasonal Veg…
Tomato Avocado Salad with Spicy Lime Vinaigrette Prep time: Cook time: Total time: 30 minutes Serves: 4 A beautiful and simple summer salad with plenty of herbs and a bright, spiced-up citrus dressing. Ingredients juice of 2 limes (about 3 Tablespoons) 8 mint leaves 1/4 cup cilantro 1 jalapeno, sliced (remove seeds for less heat)…
Cast-Iron Cherry Cobbler Prep time: Cook time: 30-35 minutes Total time: 50-60 minutes Serves: 6-8 A simple and comforting dessert with plump, juicy cherries and moist, buttery cake. Ingredients 10 ounces cherries, stemmed and pitted 1 stick butter (1/2 cup) 1 cup whole wheat flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup…