from member Angela Bozo, adapted from Food52 6-8 large carrots, peeled and cut into 1/2” chunks Olive oil 7 cups vegetable stock 3 sprigs of thyme 1” ginger, peeled 1 sweet onion, diced 5 garlic cloves, smashed Salt and black pepper Preheat broiler.  Lay our carrot chunks and

from Mariquita Farm 1/4 lb White beans 5 cups vegetable or chicken broth 2 Tbsp olive oil 2 Tbsp minced garlic 1 onion, diced 2 cups chopped escarole S&P to taste croutons, optional Soak beans overnight in water. Drain. Place beans in a pot, add broth, cover and cook over medium

from former member Jeffrey Limerick Red cabbage, shredded Kale, shredded finely with a good knife Carrots, shredded Red or yellow pepper, chopped For Dressing: Olive oil, about 1/2 cup Roasted tahini, 2T Garlic, 2-3 cloves Lemon juice S&P to taste Mix all and toss with dressing.

from Moosewood Cookbook by Mollie Katzen 2 Tbsp butter 1½ cups chopped onion 1½ cups thinly-sliced potato 1 cup thinly sliced beets 1 large, sliced carrot 1 stalk chopped celery 3 cups chopped cabbage 1 tsp caraway seeds 4 cups stock or water 1 tsp salt & black pepper ¼ tsp

2 Tbsp vegetable oil 1 medium onion, diced 2 green tomatoes, diced 2 cups cooked red or pinto beans 1½ cups your favorite taco sauce S&P to taste 1½ cups shredded cheddar cheese In a large frying pan, heat 2 Tbsp oil and sauté onion until translucent. Add green tomatoes and

from The Farm to Table Cookbook by Ivy Manning, a local author 1 big bunch lacinato kale 1 slice thick-cut bacon, roughly chopped 1 Tbsp red wine vinegar 3 Tbsp chicken stock 1 generous pinch sugar Salt & freshly ground pepper Rinse kale and strip leaves from the rib. Tear leaves

from the the original Moosewood Cookbook ½ cup grated, unsweetened coconut 2 Tbsp toasted sesame seeds 2 Tbsp toasted cumin seeds ½ tsp ground cloves 2 cloves garlic 1½ tsp grated ginger root 2 Tbsp toasted peanuts ½ tsp turmeric ¼-½ tsp cayenne 1 tsp salt 1½ cups chopped

from Janet Fletcher in Eating Local: The Cookbook Inspired by Americas Farmers   1 lb golden beets (~3 medium) 1 large clove garlic, sliced 3 cups buttermilk ¼ cup chopped fresh chives, or 2 Tbsp chopped fresh dill, plus more finely chopped for garnish 1 Tbsp sherry vinegar

from Janet Fletcher in Eating Local: The Cookbook Inspired by Americas Farmers   1½ lbs kohlrabi, peeled (approx or less than half your head) 1½ Tbsp unsalted butter 2 cloves garlic, peeled and smashed 2 tsp minced fresh dill kosher or sea salt & fresh ground black pepper Cut

from epicurious.com   1 large onion, chopped (~2½ cups) 6 bacon slices (~5 ounces), chopped 5 cups chopped yellow tomatoes (~2 pounds) 2 garlic cloves, minced ½ cup dry Sherry ½ cup dry white wine 4 cups chicken stock or canned low-salt chicken broth 2 tsp minced canned chipotle