Recipe Types: Soup Quick easy way to use the squash in the fridge! Plus its healthy and delicious!Ingredients 2 tablespoons olive oil 1½ pounds zucchini, crookneck or pattypan squash, roughly chopped 1 large onion, chopped or two little red onions (tropea red onions — Roots Down grows them every year) 1 large leek, chopped 6 cups…
Recipe Types: Dairy Free, Gluten Free, Main Dish, Soup Ingredients 1 cup long-grain rice 1 lb beef 1.5 cups sweet peppers, chopped 1 small onion, chopped 3 cloves garlic, chopped coarsley 1 small cayenne or other hot pepper ⅛ cup packed brown sugar 6 cups vegetable broth 1 can (28 ounces) diced tomatoes, undrained 1 tsp thyme 1 tsp…
Recipe Types: Appetizer, Main Dish, Side Dish, Soup Ingredients 2 tbsps butter or oil 1 small yellow onion, medium-diced 1 lb peeled Jerusalem artichokes or other root vegetable, medium-diced 4 cups water or low-sodium chicken broth 1 bunch watercress, sorrel, Red Russian kale, or nettles, washed and chopped Salt and pepper ½ cup heavy cream (optional) Instructions Heat butter…
Recipe Types: Soup, Vegetarian Serve this creamy soup as a starter or add a sandwich to make a warm lunch.Ingredients 1 T peanut oil 1⁄2 c chopped scallions, divided use 3 clv garlic, minced 2 t coarsely chopped fresh ginger 1 lb choi, any kind, chopped 1 large potato, peeled and diced 3 c vegetable stock or…
Recipe Types: Dairy Free, Gluten Free, Main Dish, Side Dish, Soup, Vegan, Vegetarian Ingredients 1 medium butternut squash (about 2½ pounds) 1 tbs extra-virgin olive oil 1 large shallot, diced 1 small cayenne or guajillo pepper ½ tsp sea salt ¼ tsp freshly ground black pepper 2 cups homemade or no-salt-added chicken or vegetable broth ½ cup milk, or unsweetened plain almond,…