Dandelion and Lentil Soup with Tomato

Believe it or not, Florida does get cold, and when it does we make soup!  Here is a fave; vegan dandelion and lentil soup with tomatoes.  Warm, delicious, nutritious, and VERY easy to make! Dandelion greens are slightly bitter so we add sweet diced tomatoes for some balance. Preparation Time:  30 minutes Cooking Time:  30 minutes Serves:  6 as main dish Ingredients: 3 cups of … Continue reading Dandelion and Lentil Soup with Tomato

Vegetarian Minestrone with Mizuna

Minestrone is like chicken soup, in that if you ask 10 cooks how to make it, you will get 10 different recipes. But it does have a few common ingredients:  beans, onions, celery, carrots, rice or pasta, vegetable stock, and fresh or canned tomatoes.  It can be, but is not usually, made with meat and/or meat-based stock like chicken stock. Our version of minestrone is vegetarian and … Continue reading Vegetarian Minestrone with Mizuna

Stuffed Sicilian Eggplant

A few weeks ago one of our customers at the downtown Sarasota Farmer’s Market came up to Chris to welcome him back to the market after the summer hiatus.  Chris was standing near the table of eggplants (globe, Asian, purple, and Sicilian).  Our customer saw the Sicilian eggplants and mentioned that they reminded her of her Sicilian grandmother’s cooking and in particular, stuffed Sicilian eggplant. … Continue reading Stuffed Sicilian Eggplant

Eggplant Parmesan with Organic Eggplants, Italian Basil, and Oregano

With Fall in full swing, the chill in the air (ok not so much here in Florida) calls for warm, hearty comfort food that brings family and friends together.  It’s also the time here in Florida when we begin harvesting eggplants, herbs, greens, and other veggies, so when our first eggplants are available, eggplant parmesan immediately comes to mind. This dish will require some prep work but … Continue reading Eggplant Parmesan with Organic Eggplants, Italian Basil, and Oregano