Category Archives: Main Dishes
Spaghetti Squash and Meatballs
Makes 4 servings One of my family’s favorites and simple to prepare. FOR THE SQUASH 2 organic spaghetti squashes (about 2 pounds each) halved lengthwise and seeded 1 Tbs. extra virgin olive oil Salt and freshly cracked pepper FOR THE SAUCE 2 Tbs extra virgin olive oil 4 cloves garlic finely chopped 2 Tbs organic [...]
Garden Veggie Turnovers
Makes 9 6-inch turnovers Kids love these. They’re a great way to train kids to enjoy vegetables. Variation: other vegetables may be used in the turnovers such as, peppers, tomatoes, broccoli, cauliflower, peas, greens, beans, etc. Use what you love to create your favorite turnover. 3/4 cup onion, finely diced 3/4 cup carrot, finely diced [...]
Vegetable Sauce
Makes about 2/3 cup Great tossed over broccoli, green beans, spinach, peas or any favorite vegetable. Can be used as a sauce over brown rice as an entrée. Versatile and fast with lots of options to make vegetables special. 1/4 cup honey 2 tbsp. onion, minced 1/4 cup organic butter 1 tsp. thyme, crushed freshly [...]
Lemon and Herb New Potatoes
Makes 6 servings 2 finely minced cloves of garlic 1 tsp. freshly cracked sea salt cracked pepper to taste 1 lemon rind, finely grated plus the juice 1 ½ tsp. mustard 4 T. olive oil 2 T. chopped fresh chives 1 tsp. chopped fresh parsley 1 or 2 finely chopped green onions On a baking [...]
Sauteed Mushrooms
Makes 2 servings 1 lb. fresh sliced shiitake, Portobello, and button mushrooms, (mixed according to your favorites — if you prefer, use all one kind) 3 Tb. Chicken or vegetable broth with 1 tsp. whole wheat or other flour stirred in 2 cloves finely chopped garlic 2 Tb. Extra virgin olive oil 2 Tb. Braggs [...]
Roasted Root Vegetables
Makes 8 servings 4 slim organic carrots peeled and sliced diagonally into 1 inch pieces 10 organic baby turnips, peeled, halved 10 organic baby brussel sprouts (do not cut them) 4 large organic parsnips, peeled, trimmed, and cut diagonally into 1 inch thick slices 1 medium organic onion, trimmed, peeled, halved – cut each half [...]
Vegetables Glazed With Balsamic Vinegar
Makes 4 servings 3 tablespoons olive oil 1 clove finely chopped garlic 1 organic red bell pepper, cut into ¼ inch strips 1 organic yellow bell pepper, cut into ¼ inch strips 1 medium organic onion, thinly sliced 2 organic zucchini, trimmed, cut crosswise into ½ thick rounds 2 organic yellow summer squash, trimmed cut [...]
Garlic Saute
*Substitute any vegetable you like for any of those listed below. Makes 4 servings. 2 1/2 cups Brussels sprouts with loose outer leaves removed, cut in half (about 1/2 pound) 2 1/2 cups yellow squash or zucchini, cut into 1/4-inch slices (about 1/2 pound) 1 large tomato (or 2 small), diced 4 teaspoons extra virgin [...]
Baked Stuffed Zucchini
Makes 6-8 servings This recipe is from my mother. In her hand written cookbook she referred to the “food chopper” rather than processor. Zucchini is loaded with vitamin C, magnesium, beta-carotene, potassium and riboflavin. It is high in fiber, which helps to lower cholesterol. The vitamin folate found in summer squash is need by the [...]
Lentil Shepherd Pie
2 cups cooked lentils 1/2 cup celery, sliced 8 oz tomato sauce 4 medium potatoes, cooked and mashed 6-8 carrots, cut into thick julienned pieces 1 medium sized sweet yellow onion, chopped 3 garlic cloves, finely chopped 2 tablespoons nutritional yeast olive oil for sauteing your favorite herbs – basil, oregano, parsley, fresh sea salt, [...]
