This was found and submitted from Dancing Roots Farm member Jennifer S. She found it in the cookbook How it all Vegan! She says “you should definitely try this out if you get the chance…it is delicious!” 1 med onion, chopped 4-6 mushrooms, chopped 1 Tbsp olive oil 1

from Mariquita Farm 1/4 lb white beans                                         5 cups vegetable or chicken broth 2 Tbsp olive oil                                                2 Tbsp minced garlic 1 onion,

from foodnetwork.com all your collard greens 3 Tbsp olive oil 1 onion, sliced                                                   2 garlic cloves, smashed 2 bay leaves                                               

From The Mediterranean Vegan Kitchen by Donna Klein 1 Tbsp finely chopped shallot                                    2 Tbsp red wine vinegar 4 Tbsp broth (veg or chicken)                                    S&P to

Adapted from the New Seasons Market kitchen   1-2 cups kohlrabi, peeled & sliced very thin            1 potato, sliced very thin 1 bunch chard leaves, sliced thin                                    1½ cups Gruyere cheese, grated 3

Courtesy of Melissa d’Arabian from FoodNetwork.com 1 fennel bulb, core removed, cut into quarters, sliced very thinly, fronds reserved 1 cup thinly sliced purple cabbage 2 scallions, chopped 2 strips bacon, cooked crisp & chopped For the dressing:                       

From Eating Local by Janet Fletcher 1 red cabbage, ~1.5 lbs                                                1 Tbsp olive oil 3 oz pancetta, diced small                                          1 yellow

from former Dancing Roots Farm member Sallie Tisdale 3 Tbsp. Dijon mustard                                           1 tsp. dry mustard 1/2 cup cider vinegar                                            

from Sundays at Moosewood Restaurant all your green tomatoes                                     S&P, to taste cayenne, Tabasco, or other hot sauce             1/3 cup unbleached white flour 2 Tbsp cornmeal (white or yellow)                 

from Kelly Myers on Culinate.com Cut delicata in half lengthwise (there’s no need to peel the delicata’s thin skin), scoop out seeds, and grate on the largest holes of a standard box grater. Add diced peppers, batter, and fry.