Moroccan-style Carrot, Celery, and Leek Stew with Chick Peas, Kalamata Olives, and Dried Lemon

Here is a delicious stew for you. It matches up our organic carrots, celery, and leeks with Moroccan spices: dried lemon, cinnamon, cumin, garlic, and cloves.  When the spices hit the hot oil in the pot you will feel transported. Exotic and intoxicating aromas will fill your kitchen! The dried lemon gives the stew a wonderful hint of lemon and lime, but if you can’t find it locally simply … Continue reading Moroccan-style Carrot, Celery, and Leek Stew with Chick Peas, Kalamata Olives, and Dried Lemon

Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)

Indian food is very aromatic and this dish uses “Panch Phoron”, a classic spice mix of fenugreek, fennel, black mustard, cumin, and nigella seeds.  The spicy and aromatic mixture of seeds may be used whole or ground. Our globe eggplants, carrots, and green beans are abundant now, so we are using them in this recipe.  We added carrots for their sweetness, to balance the spiciness of this exotic and … Continue reading Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)

Caramelized Spring Onion and Roasted Tomato Herbed Galette with Greek Feta

Most of us in the U.S. have had sweet galettes with fruit-based fillings but we are going the savory route with this recipe.  We use caramelized Spring onions as the base filling and top them with oven roasted Roma tomatoes and Feta cheese.  We also add garlic, basil, and oregano to the half all purpose and whole wheat (both organic) dough to give the hearty … Continue reading Caramelized Spring Onion and Roasted Tomato Herbed Galette with Greek Feta

Broccoli Teriyaki Stir-Fry with Cashews, Chicken and Linguini

Broccoli is in season! This stir-fry recipe lets broccoli shine in its simplicity, with a freshness and flavor that satisfies. If you cannot get your hands on super fresh broccoli, then you can substitute the broccoli with its close relatives, like romanesco, cauliflower, or brussels sprouts. Preparation Time:  30 minutes (preparing veggies and various ingredients); 4 hours minimum to marinade the chicken in the teriyaki sauce. Cooking Time: … Continue reading Broccoli Teriyaki Stir-Fry with Cashews, Chicken and Linguini

“Are You Sure There Is No Meat In This!?!” Stuffed Cabbage Rolls

Stuffed cabbage rolls, despite a vegetable-specific name, are usually all about umami; rich tomato sauce and lots of meat filling. Our recipe is vegetarian but we try to stay true to this tradition by using a filling that is rich with roasted veggies, barley cooked with mushrooms and mushroom stock made from rehydrating umami-rich dried mushrooms, and a rich, thick red sauce made with caramelized onions … Continue reading “Are You Sure There Is No Meat In This!?!” Stuffed Cabbage Rolls

Cauliflower and Clam Chowder (Dairy and Gluten-free)

Cauliflower isn’t only for roasting or crudité platters; it’s also great for soups: chunky, rustic soups, or creamy, more refined soups.  This soup is a little of both, and made in the style of a New England clam chowder but that is where the similarity ends.  We replaced the potatoes and cream, yes cream, with our cauliflower, so as much as we like a classic … Continue reading Cauliflower and Clam Chowder (Dairy and Gluten-free)

Spicy Garam Masala Roasted Cauliflower and Carrot Soup with Tatsoi and Cucumber-Mint Raita

With a population of 1.3 Billion India is the second most populous nation on the planet.  It also has 5 major regions and over 2,000 distinct ethnic groups, each with their own culture and cuisine, yet even with such diversity, one (of many) spice mix is popular throughout… garam masala. Recipes for garam masala differ from region to region but they generally contain cinnamon, cardamom, … Continue reading Spicy Garam Masala Roasted Cauliflower and Carrot Soup with Tatsoi and Cucumber-Mint Raita