Recipe: Purple Carrot Soup

from A Hedgehog In The Kitchen

1.5 lbs of purple carrots (peeled and sliced)
1 onion (peeled and sliced)
1 clove of garlic (peeled and sliced)
1 tsp of cumin powder
2 cups (40cl) of coconut milk
1 inch of ginger (peeled and grated)
A tbsp of fresh cilantro (chopped)
1 red chili pepper (powdered)
Salt and pepper to taste

Put the carrots, onion, garlic, cumin, cilantro and a teaspoon of coarse salt in a large pot.
Fill the pot with enough cold water to cover the mixture.
Heat on high heat for 30 minutes.
Remove from heat.
Pour the coconut milk.
Add the ginger and half a teaspoon of ground black pepper.
Mix with a hand blender.
Heat until it boils.
Serve with powdered red chili pepper and a sprig of fresh cilantro.

Recipe: Roasted Delicata, Chard, & Leeks With Farro

from Blossom To Stem

1 delicata squash, sliced (approx. 1/2-inch thick) and seeded

3 cloves garlic, minced

1 teaspoon dried rosemary

1/4-1/2 teaspoon red pepper flakes, (use the smaller amount if you like things on the mild side, the larger if you like extra heat)

4 tablespoons extra virgin olive oil, divided

1 bunch chard, de-ribbed and sliced into approx 1-inch wide strips

2 large or 4 small leeks, washed well, sliced lengthwise and then crosswise into 1/2-inch slices

3/4 cup farro

2 teaspoons sherry vinegar

1/4 cup marcona almonds

salt

Preheat oven to 425°F. Fill a medium saucepan about 2/3 full with water and bring to a boil.

In a large mixing bowl, add the delicata squash slices and toss to coat. Add 3 tablespoons of olive oil, the garlic, rosemary, red pepper flakes and generous pinch of salt. Lay out in a single layer on one side of a half sheet pan leaving the excess oil and seasonings in the mixing bowl. Add the chard to the mixing bowl along with a pinch of salt and toss to coat. Lay the chard out on the other side of the sheet pan–it doesn’t have to be a single layer, but it should be evenly spread out.

In a small mixing bowl, add the leeks, the remaining tablespoon of olive oil and pinch of salt and toss to coat. Spread in an single layer on a quarter sheet pan or other small pan.

Roast until the vegetables are deeply caramelized in spots and tender. The chard takes about 10-12 minutes. If you have smaller leeks they’ll be ready around 15 minutes, if you have large leeks (most supermarket leeks fall into this category) they take 20-25 minutes. The squash should be take about 20-25 minutes. As each vegetable is ready, remove it from the oven and place in a large bowl.

Meanwhile, cook the farro in the boiling water until tender, about 20-24 minutes. Drain in a fine mesh strainer and add to the bowl with the vegetables. Add the sherry vinegar. Toss everything together to coat. Sprinkle with marcona almonds. Serve warm or at room temperature.

Recipe: Roasted Cabbage Wedge Salad

from Relish

Cabbage

1 Savoy Cabbage Head

2 T Olive Oil

½ tsp Kosher Salt

Vinaigrette

5 T Olive Oil

3 T Sherry Vinegar

1 tsp Dijon Mustard

¼ tsp Kosher Salt

¼ tsp Freshly Ground Black Pepper

4 T Grated Pecorino Romano Cheese (optional)

Preheat oven to 450F.

To prepare cabbage, cut cabbage into quarters or eighths (depending of size of your cabbage head). Trim away any pithy or brown ends of the core, but leave the core intact. The core will hold the wedges together while roasting.

Arrange cabbage wedges on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Bake 30 minutes, flipping wedges after 15 minutes so they brown evenly.

While cabbage is roasting, prepare vinaigrette. Whisk together olive oil, sherry vinegar, mustard, salt and pepper.

Serve cabbage wedges with vinaigrette and cheese, if using. Serves 4.

Sprouting Broccoli Bruschetta

A farm favorite!

1 bunch Sprouting Broccoli

2 cloves garlic

2 Tbsp olive oil

1/4 tsp red pepper flakes

1/4c golden raisins

ricotta cheese (approx. 2/3c. - 1c.)

parmesan cheese

salt to taste

2 large or 4 small slices of your favorite whole wheat artisan bread

Preheat the broiler for toasting the bread.

Coarsely cut the sprouting broccoli into slender 1/4-inch long pieces

In a fry pan or skillet over medium heat, warm 3 Tbs. of the olive oil. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the broccoli, and increase the heat to medium high as the broccoli begins to wilt. Cook until tender, 4 to 10 minutes. Add raisins in the final few minutes of cooking. If the pan seems too dry, add a splash of water. Remove from the heat and season with salt to taste.

Place the bread slices on a baking sheet and brush the slices with olive oil if. Broil until golden brown on both sides, about 2 minutes per side. Spread ricotta on slices (about 1/4c. for smaller slices and 1/3c. for larger slices) and top with the broccoli. Grate parmesan and serve immediately.

Recipe: Spiced Carrot & Date Loaf

from Dishing Up The Dirt

2 eggs

2/3 cup walnut oil (or another neutral tasting oil)

3/4 cup honey

2 teaspoons pure vanilla extract

1 cup all purpose flour (Bob's Red Mill)

1/2 cups whole wheat flour (Bob's Red Mill)

3/4 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

1/2 teaspoon sea salt

1 1/2 cups freshly grated carrot

1 cup dates, roughly chopped

1/4 cup walnuts, chopped

sprinkle of old fashioned oats (optional)

Preheat oven to 350 degrees. Oil or butter a 9×5 inch loaf pan.

In a medium to large bowl, beat eggs. Add the oil and then drizzle in the honey and vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg and sea salt. Add flour mixture to egg mixture and beat well. Add carrots and chopped dates. Pour batter into your prepared loaf pan. Sprinkle the top with the walnuts and oats.

Bake for 55-60 minutes or until a knife comes out clean when inserted in the center of the loaf. Remove from oven and cool on a cooling rack. Once cooled, remove from loaf pan and enjoy!

Recipe: Kale & Hakurei Turnip Stir Fry

from The Recipe Depository

1/2 cup lardons or bacon cut into batons
1 tbsp olive oil
1 1/2 cup hakurei turnips, cubed
2-3 garlic cloves, chopped
2-3 cups kale leaves, chopped
1 bay leaf
2 tbsp white wine vinegar
2 tbsp water
Salt and pepper

Cook and brown the bacon in a wok until almost crisp.  Remove and set aside.  Take out all but 1 tablespoon of the bacon fat, then add the tablespoon of olive oil.

Add the turnips to the wok, stir frying until lightly browned.  Remove and set aside.  Add the kale leaves and stir fry until wilted.

Put the bacon and turnips back into the wok, add the bay leaf, vinegar, water, salt and pepper.  Steam for about 5 minutes until the kale is crisp tender.

Recipe: Squash & Celeriac Quinoa Stuffing

From Good Saint

1 cup quinoa
2 cups water
3/4 cup diced celeriac (celery root)
3/4 cup diced winter squash
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground sage
1 teaspoon ground thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup freshly chopped parsley
1/4 cup hazelnuts, chopped
1 tablespoon olive oil

Rinse quinoa, pour in a sauce pan with 2 cups of water, and bring to a boil. Avoid stirring and let boil until the quinoa absorbs all the remaining water, about 10-15 minutes. [Tip: For guaranteed perfect quinoa, after all the water is absorbed, turn the heat off and let it sit in the pan with the cover on for at least 10 more minutes. The quinoa will absorb any remaining water left in the pan and stay moist and fluffy!] Set aside in a large mixing bowl.

Melt about a tablespoon of oil in a pan. Chop the garlic, onions, squash, and celeriac, and add it to the oil. Cook on medium, stirring frequently, until veggies are fork tender- about 20 minutes. Once the veggies are softened, add the thyme, sage, salt and pepper and stir coat evenly.

Add the veggies to the quinoa in a large mixing bowl and stir to combine. Pour in the chopped parsley, hazelnuts, and olive oil and toss until everything is evenly distributed.

Recipe: Black-Eyed Peas with Smoky Collards & Cheesy Grits

From Vanilla & Bean

For The Black Eyed Peas

2 1/2 C Slow Cooked Black Eyed Peas
*OR*
1 C Dry Black Eyed Peas soaked overnight, rinsed
2 C Vegetable Broth
1 C Yellow Onion small dice (about 1)
1 C Green Bell Pepper small dice (about 1)
2 Cloves of Garlic
1 Bayleaf
1 tsp Vegan Worcestershire Sauce gluten free if needed
1/2 tsp Liquid Smoke
A few dashes of Tabasco optional but recommended!

For The Collard Greens

1/2 C Vegetable Broth
1/2 tsp Liquid Smoke
1/2 tsp Tamari Sauce
4 Cloves of Garlic minced
1 lb Collard Greens cut into ribbons and washed throughly
1 tsp Apple Cider Vinegar
Pinch of Red Pepper Flakes optional but recommended!

For The Grits

3 C Water 711g
1/2 tsp Sea Salt
1 C White or Yellow Corn Grits
1 1/2 TBS Nutritional Yeast (optional) or 1/2 C (50g) shredded Monterey jack or cheddar cheese

Serve with Fresh Sliced Jalapeños
Tabasco
Slather with easy Homemade BBQ Sauce

If using Slow Cooked Black Eyed Peas, skip #2 and move right into cooking the collards.
In a medium saucepot, add the soaked black eyed peas, vegetable broth, onion, bell pepper, garlic, bayleaf, and optional tabasco. Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. The peas should be tender with just a slight tooth, not mushy. Add the worcestershire, and liquid smoke. Taste for seasoning adjustment.

For the Collard Greens: In a large stockpot, bring the broth, liquid smoke, tamari sauce, and garlic to a boil. Add the collard greens, stir throughly using tongs, lid the pot and cook on med-low for between 10-15 minutes. Stir the greens at least twice while they cook down and become tender. Their color will darken a bit too. Add the apple cider vinegar and pinch of red pepper flakes. Taste for seasoning adjustment (add salt if needed).

For the Grits: In a medium saucepot bring water and salt to a boil. Turn down to low and whisk in the grits. Stir in the nutritional yeast. Cook on low, covered, for 5 minutes. Adjust seasoning to taste. (if using cheese, stir in the cheese after cooking for 5 minutes). Grits can dry out pretty quick, so if you need, add a TBS of water at a time and stir in after they're done cooking.

To Assemble: To an individual serving bowl, add the peas, greens and grits arranged separately. Serve with jalapeños and/or tabasco and plenty of BBQ sauce for slathering
Store in individual lidded containers, refrigerated for up to two days.

Recipe: Spice- Kissed Pumpkin Pie

From 101 Cookbooks

1 pie crust (of your choice)*
2 cups hazelnuts (divided) , toasted
1/2 cup brown sugar
1 tablespoon pumpkin pie spice blend*
1 teaspoon salt
1 tablespoon or cornstarch
1 1/2 cups of roasted pumpkin puree*
1 teaspoon vanilla extract
3 extra large eggs PLUS one for glaze, lightly beaten
1 cup coconut milk

Preheat oven to 350 degrees, racks in the middle. Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.

To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.

Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazlenuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.

Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.

*We love Smitten Kitchen's All Butter Crust

*Spice Blend: 1 tablespoon freshly ground cassia cinnamon, 3/4 teaspoon freshly ground allspice, scant 1/2 teaspoon freshly ground cloves, 1 1/2 teaspoons ground ginger (pre ground)

*Roasted Pumpkin: Preheat oven to 400 degrees. Carefully cut the pumpkin into four big wedges - get rid of the stem. Scoop out the seeds and pulp (you can toast the seeds if you like), drizzle then rub the pumpkin wedges with olive oil, sprinkle generously with salt, and then bake on a baking sheet (middle rack) until tender throughout - about an hour. Scoop flesh out of the skins and puree with a hand blender or mash well by hand.

Recipe: Carrot Salad With Harissa, Feta, & Mint

From Smitten Kitchen

3/4 pound carrots, peeled, trimmed and coarsely grated
4 tablespoons olive oil
1 crushed clove of garlic
1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
1/2 teaspoon paprika
3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
100 grams feta, crumbled or chopped into bits

In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating. With a fork.

Recipe: Celeriac & Leek Soup

Adapted From Dishing Up The Dirt

2 tablespoons olive oil
2 medium leeks (or one large), diced, white and light green parts only
1 small yellow onion, peeled and finely chopped
2 cloves of garlic, minced
1 medium-sized celeriac, peeled and cut into 1 inch cubes
2 yukon gold potatoes, peeled and cut into 1 inch cubes
Hefty pinch of salt
4 cups vegetable stock (plus more to thin as needed)
1 tablespoon fresh lemon juice
Crème Fraîche, or plain Yogurt for serving
Minced parsley for serving
Salt and pepper to taste

Heat the oil in a large heavy bottom pot over medium high heat. Add the leeks and onion and cook, stirring occasionally for about 8 minutes. Add the garlic, celeriac, potato and salt. Stir well. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.

Remove from the heat and let the soup cool for a few minutes before transferring the soup (you may need to do this in batches) to a high speed blender and pureeing until completely smooth and creamy. (You can use a stick blender here but the soup wont be nearly as smooth and creamy.) Return the soup back to the pot, stir in the lemon juice and taste for seasonings. If the soup seems too thick add more stock or water. Keep the soup on low heat until ready to serve.

Serve with a drizzle of Crème Fraîche, or plain yogurt.

Recipe: Radicchio Risotto

From Food 52

1 1/2 cups risotto rice (vialone nano, Arborio, carnaroli)
1 small head radicchio
1/2 red onion, finely chopped
4 tablespoons butter
4 cups unsalted vegetable stock, warmed
1 1/4 cups red wine, warmed
1/2 cup finely grated grana or Parmesan cheese

Remove any wilted leaves from the outside of the radicchio head. Slice in half, remove the hard, white core, and shred the radicchio finely.

Saute the onion in half of the butter over a low heat in a deep skillet. When soft and translucent, add the radicchio and a pinch of salt and cook, stirring, for 5 minutes. Remove the vegetables from the pan and set aside while you toast the rice.

In the same pan (no need to clean it), place the rice and 1 tablespoon of the butter, then toss over medium heat for 5 minutes, or until the rice begins to appear translucent around the edges.
Return the onion and radicchio back to the pan, toss together, and add the red wine. Turn the heat up and then let the red wine simmer rapidly, giving the pan a shake here and there, until the liquid has evaporated.

At this point, begin adding the vegetable stock, a ladle at a time, letting the rice absorb most of the liquid before adding the next ladle and turning heat down to medium again. This process (including the time included to evaporate the wine) should take in total about 17 minutes.
When the rice is ready (it should have a pleasant bite to it but not be too hard or too soft), remove the pan from the heat, add the grated cheese and the rest of the butter, and toss and/or stir with a wooden spoon until well incorporated and creamy. Season to taste with salt and pepper. Ladle into dishes and serve immediately.

Recipe: Braised Celery and Radicchio Salad With Perfect Roast Chicken

From Six Seasons: A New Way With Vegetables
Alice typically doesn't like celery but she LOVES this recipe, so trust us, you can't go wrong with this one!

Chicken
One 3-4lb chicken
1/2 lemon, very thinly sliced
3-4 big sprigs each of thyme and rosemary
kosher salt and freshly ground pepper
3 tbs unsalted butter, at room temperature

Salad
1 cup braised celery*, cooled and cut on an angle into 1/2in thick slices
1/2 medium head radicchio, cut into 1/2in wide ribbons
1 large handful flat-leaf parsley
1/4 red onion (you can sub in the shallot from your box)
1 lemon, halved
kosher salt and freshly cracked black pepper
1-2 cups torn croutons (make your own or use store bought)
1/2 cup freshly grated parmigiano-reggiano cheese
extra virgin olive oil

For The Chicken: Heat the oven to 400
With a pair of kitchen scissors or a sharp knife, cut along each side of the chicken's backbone to cut it out completely. Flip the chicken over breast side up and push down with the heel of your hand on the breastbone to allow the chicken to lie flat, like you're cracking open a hard-back book.

Arrange the lemon slices on a rimmed baking sheet or a roasting pan to cover the area that the chicken will be positioned on. Top with the herbs. Season both sides of the chicken generously with salt and pepper and lay the chicken skin side up on top of the flavorings. Smear the butter on the surface.

Roast the chicken until the flesh on the thickest part of the thigh is very tender when poked with a knife, the juices don't come out pink, and/or the temperature of the thigh registers 170 degrees. This should take 40-50min.

When the chicken is done, transfer it to a platter or tray to cool. Carefully pour the chicken fat from the pan (reserve it for cooking potatoes later). Pluck off the lemon and herbs. Discard the herbs, but if the lemon slices are tasty, you can chop them and add to the salad. Add a few spoonfuls of water to the pan and scrape and stir to dissolve the cooked-on juices.

For The Salad: Put the celery, radicchio, parsley, and onion (and roasted lemon if using) into a big bowl and toss. Pour on the deglazed chicken roasting juices and squeeze the juice from half the lemon and toss again. Taste and season with pepper and salt if needed.

Add the croutons and grated cheese and toss again. Taste again, adjust the seasoning, and finish with a drizzle of olive oil.

Cut the chicken into pieces and arrange on a platter. Serve the salad on the same platter or on another one. Serve on the warm side of room temperature.

*Braised Celery: Separate the stalks and arrange in a shallow baking dish. Add about 1/4 cup dry white wine, 1/2 cup olive oil, a big pinch of salt, a few smashed garlic cloves, a pinch of dried chile flakes, and some thyme sprigs. Cover with foil and bake at 375 degrees until the celery is silky and tender.
A note from Alice: If you want to get crazy, reserve the olive oil that the celery braised in and use it to make a delicious aioli!

Recipe: Dijon Braised Brussels Sprouts

Adapted From Smitten Kitchen

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don’t fit in one layer, don’t fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Recipe: Miso Sesame Winter Squash

From 101 Cookbooks

2 pounds winter squash, halved, seeded, and cut into 1/2-inch inch thick pieces
2 tablespoons toasted sesame oil
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
5 tablespoons water
8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
 

Preheat the oven to 425F / 220C, with a rack in the middle.

In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.

In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.

When the squash is deeply golden on both sides, remove from the oven.

Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Serve immediately with lemon wedges on the side (to squeeze on top).

Recipe: Slow Braised Greens Over Pepper Jack Grits

Adapted From Darius Cooks

1 bunches of your favorite cooking greens, be sure to clean them and cut them into small pieces. 
1 medium onion, chopped
2 cloves of garlic, minced
1 tablespoon of olive oil
Salt and pepper to taste
1/2 teaspoon of non-salted Cajun seasoning
1/4 teaspoon of smoked paprika
4 cups of vegetable stock

Put a large stock pot on medium heat and saute the onion and garlic for about 5 minutes until the onions start to turn translucent. Add all the greens to the pot and let them cook down. If they all don’t fit in the pot, don’t worry. Stir them every few minutes and they’ll begin to wilt. Then, keep adding until all the greens are in the pot. Add the lid and let the greens cook on medium heat for about 10 minutes. Then, lower the heat to just above a simmer, add the salt, pepper, Cajun seasoning, and smoked paprika. Then add about 4 cups of vegetable stock. Reserve the rest and add more if you find the liquid is getting too low. You definitely don’t want the greens to scorch or burn.

Cook the greens for 1 hour on low heat. Enjoy the aroma they make and eat them while they’re hot.

Pepper Jack Grits 
2 cups of quick cooking grits
4 cups of vegetable stock
4 tablespoons of butter
1 cup of light cream
1 cup of shredded light pepper jack cheese
salt and pepper, to taste

In a pot, bring the vegetable stock to a boil. Lower the heat and whisk in the grits. For this recipe, never stop stirring. If you do, the grits could stick to the bottom of the pot and burn. Cook the grits on low heat for about 10-12 minutes. The grits should be super thick. Stir in the light cream, butter spread, and light cheese. Taste, and if necessary, add salt and pepper.

Serve the braised greens over your grits and try adding a poached or fried egg to make an even heartier meal! 

Recipe: Roasted Carrots With Cilantro Yogurt & Peanuts

Adapted From Dishing Up The Dirt
Serve on top of a bowl of grains to make a complete meal!

1 ½ pounds carrots and parsnips, halved lengthwise if large and thick
2 tablespoons olive oil
salt and black pepper
1 teaspoon ground coriander

For The Yogurt
1 cup whole milk goat yogurt (or Greek style yogurt)
½ cup finely chopped cilantro
¼ teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving
Pinch of red-pepper flakes
Pinch of fine sea salt
¼ cup roughly chopped roasted, salted peanuts
2 tablespoons toasted sesame seeds (optional)
3 tablespoons minced leeks
Flaky salt, for serving

Heat oven to 400 degrees. In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the coriander, and toss the mixture to evenly coat. Place the carrots on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 35 to 45 minutes. Allow to cool slightly.
In a medium bowl, combine the yogurt, cilantro, ground coriander, lime juice and crushed pepper flakes. Stir well to combine and add salt to taste.
Spread the yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts, sesame seeds and scallions on top, and finish with flaky salt and a squeeze of lime juice.

Recipe: Beet & Daikon Slaw

Adapted From Genius Kitchen

2 beets, peeled and cut in 1/8 inch matchsticks
6in daikon radish, peeled and cut in 1/8 inch matchsticks
1tsp toasted sesame oil
2tsp vegetable oil
1tsp rice vinegar
1tsp sea salt

Combine all ingredients in a bowl, cover and let stand at least ½ hour.
Season to taste before serving.

Recipe: Fingerling Potato & Kale Hash

Adapted From The Baker Chick

2 tablespoons olive oil
1 lb. fingerling potatoes, thinly sliced
1 bell pepper, sliced
2 cloves garlic, minced
2 oz cheddar cheese, grated
1 bunch kale, chopped
4-6 eggs

Preheat oven to 400F. Heat the oil in a large cast-iron skillet on medium-high.
When the pan is hot add the potatoes. Add salt and pepper and stir occasionally for 4-6 minutes or until crispy. Add the peppers and garlic, and cook until soft.

Add the kale and stir until slightly wilted. Add more salt & pepper.
Use a spoon to make some wells in the hash and add the eggs with more salt & pepper. Sprinkle the grated cheese on top.

Bake for 7-9 minutes or until eggs are at your desired consistency. (7 minutes was perfect for me.)

Recipe: Lentil, Cabbage, & Fennel Soup

From Honest Cooking


1 Cup Red Lentils
1 Cup Sliced Cabbage
1 Cup Sliced Fennel(including the stems and fronds)
1 Bay Leaf
2tsp Cumin Seeds
1in Ginger (crushed)
2tsp Ground Coriander
1tsp Turmeric
1/3 Cup canned diced Tomato
1 Green chili/jalapeño, chopped
2 Cups Water
Salt to taste
2Tbs Oil


Wash the lentils and keep aside. Prepare the veggies.
In a pot heat oil and the cumin seeds until it crackles. Add the cabbage and fennel,bay leaf and all the spices,tomato and jalapeños. Saute on medium until well mixed.Add the lentils and continue to stir for about a minute.

Add water and salt. Bring to a boil. Reduce the heat and cover. Let it cook until the lentils are tender about (15-20 mins). Serve hot!