Vegetarian Chili

Cut up onions into large chucks (about 2-inch pieces).
Saute onions on MEDIUM in a large pot.
Add remainder of ingredients.
Let simmer on LOW for 1/2 hour.

Polenta

What you will need: 1 package dried polenta 5 cups water Instructions: Bring 5 cups water to a boil in a small pot. Lightly salt. Turn to LOW. Whisk in 1 cup polenta, slowly but consistently. Sitr every 10 minutes for 1 hour. The goal is for the grains to open up, so that they […]

Roasted Vegetables

Rinse and chop all vegetables into 2-inch thick wedges.

Mix vegetables in bowl with extra virgin olive oil and a pinch of salt.

Line a sheet pan with the vegetables.

Roast in oven at 450° until lightly browned (about 40 minutes).

Lentil and Barley Pilaf

Bring the chicken stock (see Mom’s Penicillin Chicken Stock) and lentils to a rapid boil. Then turn to LOW.

Add cooked barley, carrots, chicken and celery.

Let simmer for 20-30 minutes.

Kale Dish

Saute onions, carrots and kale stalks.

Add lemon, if desired.

Sweat vegetables on MEDIUM until brown.

Add kale. Let simmer on LOW for about 10 minutes.

Stir ingredients and serve.

Roasted Beets and Rutabaga

Rinse all vegetables.

Cut into 2-inch cubes.

Laddle vegetables into a glass baking dish. Drizzle extra virgin olive oil over vegetables. Add sea salt.

Place the baking dish in the over for 40-45 minutes at 375-400° F.

Lentil Dish

Scrub the celery, carrots and onions.

Chop onions into 1/2-inch cubes, celery and carrots into 1/4-inch cubes.

Heat pan on HIGH. Drizzle 1 tsp extra virgin olive oil to coat the pan.

Add onions. Keep them moving in the pan.

Once the onions become translucent, add carrots and celery.

Sweat the vegetables by letting the vegetables cook uncovered so the moisture in the pan can evaporate. Stir occasionally.

Barley

Add barley and water to a pot. Bring to a rapid boil.

Once at a boil, turn the burner OFF.

Let stand for 40 minutes.

Homemade Wheat Bread

Test to make sure the yeast is active.

Add honey to mixing bowl, followed by salt peanut oil.

Now add bread flour.

Whisk in eggs.

Add oats, bulgur wheat and sunflower seeds to bowl.

Add 2 cups whole wheat pastry flour.

Sprinkle white and wheat flour on work surface in equal portions.

Sweet Potato French Fries

Tired of your ordinary, copycat french fries? Try this delicious and simple recipe for the best fries you have ever had. You’ll never go back to ordinary again.

Italian Stew

Rinse and cut all vegetables into large chunks.

Fill large pot with 1 inch water and 1 tbsp salt.

Bring water to a boil.

Add all vegetables.

Cover pot almost all the way with a lid.

Let steam. The dish is ready when you can easily pierce the mixture with a fork.

Kale, Corn and Sweet Tomato Salad

Not just for garnish, kale is a super-nutritious relative of cabbage. Containing healthy amounts of iron, vitamins and antioxidents, this dish is not only good for you, but just plain good.

Sesame Noodles

Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.

Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.

Salsa Verde

Place all ingredients in a blender of food processor and pulse until mixed thoroughly.

Roma Sauce

Heat a generous amount of olive oil in a pot. Blend diced tomatoes, garlic, basil, salt and pepper in a blender or food processor. Once pot is very hot, pour the tomato mixture into the pot. Add the can of tomato sauce and pinch of sugar and boil for 15 minutes.