Serves 4 1 bunch small to medium radishes, about 12 1 – 2 carrots, cut into 3-inch quarters (Do not use “baby” carrots!) 1 Tbsp. olive oil 1 tsp. dried thyme Kosher salt and freshly ground black pepper Lemon half Preheat the oven to 450°. Place the radishes and carrots on a baking sheet and […]
Serves 8 1 lb. fresh green beans, trimmed 1 lb. carrots, peeled and cut into 1/4-inch x 3-inch pieces 3 cloves garlic, sliced 1/4 cup onion, minced 2 Tbsps. olive oil 2 Tbsps. honey 2 Tbsps. water 1 Tbsp. fresh dill, chopped 1 Tbsp. fresh chives, chopped Salt and pepper, to taste In a large […]
Salad: Cabbage Carrots Cauliflower Potatoes Green beans Cucumbers Lime wedges (Any veggies you have will work) Optional: Chicken, soft boiled egg or tofu Steam or boil the cabbage, carrots, cauliflower, potatoes and green beans until slightly soft, but keeping a little crispness. Sauce: 1 tsp. garlic, minced 1 1/2 tsps. fresh ginger, minced 3/4 cup […]
Parsnips, turnips and carrots interspersed with sweet butternut squash.
A cornucopia of veggies – cabbage, carrot, bell pepper, potatoes – simmered in a savory chicken stock.
If you haven’t made this already, I hope you’ve frozen your turkey carcass and it’s just waiting in your freezer for you to take it out and make this wonderful after-Thanksgiving treat.
Use any winter squash such as butternet, acorn or pumpkin and root vegetables.
Hearty beef stew with paprika, red wine and other goodies. Use carrots and potatoes from your share!