Ingredients:

1 large head broccoli

½ c. plain yogurt

½ c. mayonnaise

2 T. chopped fresh parsley

1 T. chopped fresh basil (1 t. dried)

1½ T. Dijon mustard

1 t. dry mustard

1 T. white wine vinegar

1 rib celery, chopped

1 c. canned chickpeas, drained and rinsed

½ c. finely chopped red onion

½ c. finely grated Parmesan cheese

Freshly ground black pepper, to taste

Croutons, for serving (optional)

Method:

Bring a medium-sized pot of salted water to a boil. Cut broccoli into bite-sized florets, peel and dice stems. Drop broccoli into boiling water and cook until crisp-tender, about 3-4 minutes. Drain. Immediately spread onto baking sheet or platter to cool. Cover and cool completely in refrigerator.

In large bowl, whisk together yogurt, mayonnaise, herbs, mustards, and vinegar. Add cooled broccoli, celery, chickpeas, and cheese. Toss to combine.Season with pepper to taste.

Cover and chill at least 30 minutes before serving. Toss with croutons, if using, just before serving.

Servings: 6

Recipe adapted from: Soup Makes the Meal by Ken Haedrich

Cook up your entire bunch of beets at one time and store them, peeled, in the fridge. With recipe-ready beets, you can pull together one of these dishes at short notice.

1. Dice and add to any green salad.
2. Thinly slice and top a pizza or focaccia.
3. Dice into breakfast hash.
4. Beet Hummus
5. Beet and Lentil Dip
6. Berry-Beet Salad
7. Beet and Onion Salad
8. Beet and Pecan Salad
9. Beets with Tuna and White Beans

Ingredients:

1 LB linguine

1 zucchini, thinly sliced into ribbons using a mandolin or vegetable peeler

2 c. kale, chopped with stems removed

½ c. olive oil

1 shallot, diced small

2 T. capers, plus extra liquid (may substitute chopped green olives)

Zest and juice from one lemon

1 clove garlic, minced

1 t. chili flakes

Lots of fresh cracked pepper

Salt to taste

Method:

Cook pasta according to directions. Drain, reserving cooking water to bind the sauce. 

In a large pan, over medium heat, add oil and sauté shallots for 1-2 minutes until soft. Add capers, lemon juice, lemon zest and garlic. Sauté for another 1 minute. Cook down kale and zucchini ribbons until tender (~5 minutes) with a lid on the pan. If your cooking liquid has reduced significantly, add ½ cup of pasta water as you cook the vegetables. 

Add cooked pasta to pan, season with salt, pepper and chili flakes and combine until pasta is evenly coated. Add addition pasta water, if needed. You should have enough sauce to coat the pasta, not drown it. 

Servings: 4-6

Recipe adapted from: hereinthemidst.com

Ingredients:

4 large eggs

1 medium sized green chili, chopped

¼ t. garam masala powder

Salt & pepper to taste

½ t. cumin seeds

½ t. cayenne pepper or red chili powder

1 c. red cabbage, grated

1 large onion, chopped

1 T. butter or oil

Method:

Add all ingredients except oil to a large mixing bowl. Whisk well until mixture turns light and bubbly.

Heat a large non-stick frying pan over medium heat and brush with oil or butter. Pour batter onto cooking surface in pancake-sized dollops; cook for 1 minute or until set. Flip and heat until cooked through.

Remove from heat, set aside & keep warm. Repeat process with remaining mixture.

Serve hot with sour cream and a slice of buttered rye bread.

Servings: 4

Recipe adapted from: mygingergarlickitchen.com

Ingredients:

2-3 T. cooking oil (butter, ghee, avocado oil, or olive oil) 

2 medium sweet onions, peeled & thinly sliced

1 t. sea salt

1 t. cracked black pepper

8 pork bratwursts (fresh, not pre-cooked)

12 oz. hard apple cider (may substitute chicken broth, fresh apple cider, or water for non-alcoholic version)

For Serving (optional):

Mustard (spicy brown, stone ground, or yellow)

Sauerkraut

Buns 

Method:

Heat oil over medium heat in a large (12") skillet. Stir in sliced onions, sea salt, and pepper. Cook for 5 minutes, stirring occasionally. Use a wooden spoon to remove onions from the skillet & set aside.

Increase heat to medium-high, add another tablespoon of oil, followed by the brats. Brown 1-2 minutes per side.

Return onions to skillet, spreading evenly in between brats; slowly pour in cider. Bring cider to a simmer, cover with a lid, reduce heat to medium-low, and cook for 15-20 minutes, or until brats are no longer pink and their internal temperature is 160ºF. 

Remove cooked brats from skillet and set aside to rest. Raise heat to medium-high and cook onions, uncovered, stirring occasionally, until most or all of the liquid has reduced (about 10 minutes). If desired, continue to cook onions until they are dark & caramelized. 

Return brats to skillet (with heat off) to keep warm until serving time.  

Servings: 6-8

Recipe adapted from therisingspoon.com

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