by Lindsey Visser | Jan 16, 2012 | Cabbage, Carrots, Recipes, Turnips
Ingredients: 1 c. shredded turnips 1 c. shredded cabbage 1 c. shredded carrots salt and pepper to taste French dressing Directions: Combine vegetables; season to taste. Serve with French dressing. Variation: Use shredded beets instead of cabbage. From the Practical...
by Lindsey Visser | Jan 10, 2012 | Kale, Recipes
Ingredients: 6 whole kale leaves –you can use way more 3 cloves garlic 1 Tbs olive oil 2 cans cooked white beans rinsed and drained 6 oz (1 1/2 cup) grated sharp cheddar cheese—you can use less 1 Tbs tamari or soy sauce 1/4 tsp white pepper salt to taste...
by Lindsey Visser | Jan 10, 2012 | Beets, Parsnips, Recipes, Sweet Potatoes
Ingredients: 2 large sweet potatoes (about 1 1/2 lb.) 4 large parsnips (about 1 lb.) 6 medium beets (about 1 1/2 lb.) 3 tablespoons olive oil, divided 1 3/4 teaspoons salt, divided • 1 teaspoon pepper, divided 1/2 cup bottled olive oil-and-vinegar dressing 1...
by Lindsey Visser | Jan 9, 2012 | Kale, Recipes
Ingredients 1 1/2 pounds, stems and leaves coarsely chopped 3 tablespoons olive oil 2 cloves garlic, finely sliced 1/2 cup vegetable stock or water Salt and pepper 2 tablespoons red wine vinegar Directions Heat olive oil in a large saucepan over medium-high heat. Add...
by Lindsey Visser | Jan 6, 2012 | Apples, Recipes
Ingredients: 3 Golden Delicious apples (about 1 pound), peeled, diced 1 cup pecan pieces 1/2 cup sugar 2 teaspoons ground cinnamon 4 large eggs 2/3 cup safflower oil or Canola 2 1/4 cups sugar 1 cup applesauce 1 1/2 teaspoons vanilla extract 3 cups all purpose flour 3...
by Lindsey Visser | Jan 6, 2012 | Parsnips, Potatoes, Recipes
Ingredients: 6 small (about 1-1/2 pounds) potatoes, peeled and quartered 3 medium parsnips (about 1 pound), peeled, cut into 2-inch lengths, large ends cut again in half to cook evenly 1/2 cup half-and-half or milk 3 Tablespoons butter, or more to taste 1 cup...
