INGREDIENTS:
8 cups watercress
1 pound asparagus
INGREDIENTS:
2 cups arugula
2 cps thinly sliced fennel
Beans are a great source of fiber, folate, iron, and magnesium!
INGREDIENTS:
1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
INGREDIENTS:
3 tablespoons Vermont maple syrup
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
INGREDIENTS:
1 pound Brussels sprouts, trimmed
2 tablespoons extra virgin olive oil
A few generous pinches coarse salt
Serves 4.
INGREDIENTS:
6 to 8 medium to large carrots (about 1-1/2 pounds), diced into rustic cubes
Flaky sea salt and freshly ground black pepper
Serves 6.
INGREDIENTS:
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
2 carrots, peeled and diced
Serves 6.
INGREDIENTS:
2 tablespoons extra-virgin olive oil
Sea salt
1 teaspoon ground allspice
Serves 6.
INGREDIENTS:
1 cup brown & wild rice blend
2-1/4 cups vegetable broth
1 tablespoon olive oil
Serves 6.
INGREDIENTS:
1-1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
Serves 8.
INGREDIENTS:
1 lb roughly chopped mixed mushrooms (oyster, cremini, and shiitake)
1 lb button mushrooms (halved or quartered if large)
Serves 6.
INGREDIENTS:
3 small red onions
1/4 cup plue 2 tablespoons good balsamic vinegar
1 cup good olive oil
Tomatoes, carrots, and fennel create a hearty meal that’s rich and savory.
Makes 3 cups. Serving size 2 cups.
Read MoreThe velvety texture of cauliflower and rich flavor of truffle oil give this soup a very indulgent feel. The leeks add vitamin K for a healthy heart and bones.
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