Serves 4-6

Ingredients

2 tablespoons olive oil

1 onion, diced

2 cloves of garlic, minced

2 quarts chicken stock

1 cup dried macaroni

1 15 oz can cannellini beans

½ lb. asparagus, tips trimmed, cut into 1-inch pieces

½ cup frozen peas

10 oz fresh spinach, roughly chopped

Salt

Pepper

Freshly grated parmesan

¼ cup fresh basil, cut into chiffonade

Preparation

1. Heat oil in large sauce pan. Add onions, sauté 2-3 minutes. Add garlic, sauté until fragrant.

2. Add chicken stock and bring to a boil. Add macaroni and reduce heat to simmer. Cook 6-7 minutes, add beans, asparagus and peas. Cook 2-3 minutes or until asparagus is tender.

3. Add spinach and stir in until it wilts. Season to taste with salt and pepper. Top with parmesan and basil.

Ingredients

2 lbs. carrots, cut into 3-inch by ½ inch sticks

½ head of cauliflower, cut into florets

2 tablespoons olive oil

1 teaspoon thyme (preferably fresh), minced

4 tablespoons butter

1 onion, chopped

1 ½ lbs potatoes, peeled and diced

1 ½ lbs parsnips, peeled and diced

1 lbs turnips, peeled and diced

2 cloves of garlic, minced

2 cups chicken stock (or vegetable)

Salt

Pepper

Preparation

1. Preheat oven to 400F. Toss carrots and cauliflower with olive oil, thyme and salt. Spread on baking sheet, and roast until tender about 20 minutes.

2. Meanwhile, heat butter in large sauce pan. Add onions and sauté over medium heat until tender. Add potatoes, parsnips and turnips. Cook for another five minutes. Add garlic and stock. Bring to boil and then reduce heat. Simmer for until vegetable are completely tender, about 15 minutes.

3. Remove root vegetables using slotted spoon. Reserve cooking liquid. Puree vegetables using electric mixer, add cooking liquid if need. Add remaining butter and season with salt and pepper.

4. Serve with roasted carrots and cauliflower.

Serves 6-8

Ingredients

2 cups brown rice

3 tablespoons butter

2 cloves garlic, minced

2 teaspoons ginger, minced

1 ½ teaspoons coriander

1 ½ teaspoons allspice

½ teaspoon turmeric

1 teaspoon cumin

1 onion, chopped

2 medium potatoes, peeled and diced

2 carrots, peeled and diced

2 cups of broccoli, cut into small florets

4 cups water

Salt

½ cup cilantro, chopped

Procedure

1. Wash the rice and drain it. Heat one tablespoon of butter in a saucepan. Add rice and sauté
for 3-5 minutes. Set aside.

2. Heat up remaining butter in another saucepan. Add ginger, garlic, coriander, allspice,
turmeric, and cumin. Sauté for 1-2 minutes. Add onion, potatoes, carrots and broccoli. Sauté
for another 3-5 minutes. Add rice. Sauté for 2-3 minutes. Add water and salt. Bring to a boil
and reduce. Cover and simmer over low heat for about 30 minutes.

3. Garnish with cilantro.

Serves 4-6

Ingredients

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

2 carrots, peeled and diced

1/2 tsp thyme

4 cups chicken broth

1 can (28 oz)  diced tomatoes

1 can (15 oz) white beans, drained and rinsed

1 lb kale, stalks removed, coarsely chopped

¼ cup elbow macaroni

Salt

Pepper

Parmesan, freshly grated

Accompaniment: crusty bread

Procedure

1. Heat oil in large sauce pan. Sauté onions and garlic for 1-2 minutes. Add carrots, sauté for another two minutes.

2. Add thyme, tomatoes, and chicken broth. Bring to boil, reduce heat, and simmer for 10 minutes.

3. Add beans and pasta, and cook for another 10-12 minutes or until pasta is al dente.

4. Season with salt and pepper.

5. Top with grated parmesan cheese and serve with crusty bread.

Ingredients

Salad:

1 cup cooked wheat berry or other grain

1 bunch kale (preferable dinosaur kale)

4 large carrots

1 large NY state apple

1/3 cup raisins

Dressing:

1 small shallot, minced

1 teaspoon orange zest

3 tablespoons orange juice

1 tablespoon Dijon mustard

1 teaspoon honey

2 tablespoons cider vinegar

3 tablespoons olive oil

Salt

Pepper

Preparation

1. Remove stem and rib from kale leaves. Roll kale lengthwise, and cut into ½ inch ribbons, using scissors. Place kale in large salad bowl and add wheat berry.

2. Peel carrots, and grate them using a box grater. Add to kale.

3. Core apple and slice thinly. Add to salad.

4. In a small mixing bowl, combine shallot, zest, juice, mustard, and vinegar. Whisk thoroughly, and slowly add oil.

5. Pour dressing over salad and mix thoroughly. Season to taste with salt and pepper.

Ingredients:

6 pears, each sliced into 6 pieces

1 cup heavy whipping cream

2 teaspoons sugar

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

Procedure:

1. For the whipped cream, put your bowls and whisk in the refrigerator about 15 minutes before you are ready to begin.

2. When ready to make the whipped cream, take your cold bowl and whisk cream, spices, and sugar in the bowl to stiff peaks.

3. Place the sliced pears in a bowl and top with the spiced whipped cream—enjoy!

Ingredients:

2 red bell peppers

1 head of cauliflower

2 tablespoons olive oil

2 cans garbanzo beans (chickpeas), drained and rinsed

1 small red onion, chopped

2 cloves garlic, grated or finely chopped

1 large handful parsley, chopped

6 tablespoons flour

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon chili powder

1 1/2 teaspoons turmeric

Salt and pepper, to taste

1/4 cup vegetable oil

1 cup yogurt

1 clove garlic, minced

Zest and juice of 1 lemons

2 tablespoons of dill, chopped

Salt and pepper, to taste

4 sandwich-size pita pockets

Procedure:

1. Preheat oven to 400F. Cut the peppers in half and clean out the seeds and innards. Cut into 1-inch strips. Cut cauliflower into small florets.

2. Toss vegetables with olive oil, salt and pepper. Spread evenly in baking dish and bake until vegetables are tender and lightly browned.

3. Meanwhile, pat the beans dry with a paper towel and place into a food processor. Add in the onion, garlic, parsley, flour, spices and seasonings, and process until fairly smooth and very thick. Form four large patties, and refrigerate for 20 minutes.

4. While the patties are chilling, get the sauce started: Place the yogurt in a medium-size mixing bowl and add lemon juice and zest, garlic, dill, salt and freshly ground black pepper. Set sauce aside for falafel burger assembly.

5. Preheat a large, nonstick skillet with the vegetable oil. Make sure the oil is hot, and cook each patty 3 minutes on each side.

6. Cut the edge of each pita to form big pockets then wrap them in foil and place in the oven to warm, about 3 minutes. Remove pitas from the oven then spoon a couple of tablespoons of yogurt sauce into each of the pitas.

7. Place roasted vegetables and falafel burger the pita. Pass extra yogurt sauce at table and enjoy!

Ingredients

3 large apples
1 cup whole wheat flour
1 tsp baking powder
3 large eggs
½ cup sugar
¾ stick butter, melted
1 tsp. vanilla extract
¼ tsp salt
zest of ½ lemon
zest of ½ orange

Procedure:

1. Preheat oven to 350°. Butter and flour cake pan.

2. Peel apples and slice thinly.

3. Sift flour, salt, and baking powder and stir together with a whisk.

4. In a separate bowl, whisk together the melted butter and sugar. Then, mix in the eggs, one at a time. Add the vanilla extract, lemon zest, and orange zest.

5. Stir in the wet ingredients into dry, mixing well. Do not overmix!

6. Gently fold apples into batter and pour into cake pan.

7. Bake on center rack of oven for 30 minutes or until a toothpick inserted into the center comes out clean.

8. Let cool. Serve with whipped cream and/or berry coulis.

Serves 4

Ingredients

2 large onions (1 pound), coarsely chopped
1 red bell pepper, cut into 1/2-inch pieces
3 large garlic cloves, minced
1/2 fresh jalapeño chile, minced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
2 teaspoons salt
1 28-ounce can whole tomatoes, coarsely chopped, with juice
1 medium eggplant, cut into 1/2-inch cubes
2 (15-ounce) cans kidney or black beans, rinsed
3 tablespoons chopped fresh cilantro

Procedure

1. Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes.

2. Add chili powder, cumin, and salt and cook, stirring, 1 minute.

3. Add tomatoes with juice and eggplant and simmer, partially covered, stirring occasionally, 15 minutes.

4. Stir in beans and simmer, stirring occasionally, 5 minutes.

5. Stir in cilantro.

6. Serve over brown rice or with fresh corn bread.

Ellie Krieger’s Harvest Mac n’ Cheese

Serves 8

Ingredients:

1 pound elbow macaroni

1 1/2 cups butternut squash, cut into small cubes, boiled and pureed

2 cups 1 percent low-fat milk

4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)

2 ounces Monterey Jack cheese, grated (about 2/3 cup)

1/2 cup part-skim ricotta cheese

1 teaspoon salt

1 teaspoon powdered mustard

1/8 teaspoon cayenne pepper

2 tablespoons grated Parmesan

2 tablespoons unseasoned bread crumbs

1 teaspoon olive oil

Procedure:

1. Preheat oven to 400F.

2. Coat 9 by 13 inch baking dish with olive oil.

3. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes.

4. Meanwhile place squash and milk in sauce pan. Cook over medium heat until mixture almost simmering, stirring frequently.

5. Remove from heat, and add Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper.

6. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

7. Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese.

8. Bake for 20 minutes and enjoy.