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Hot Spinach Dip

Make sure all excess water is squeezed out of the cooked spinach before mixing it with the other ingredients. Or, try using rapini in place of the spinach. Ingredients: 4 oz cream cheese, softened ½ c sour cream 5 oz fresh spinach leaves ½ tsp minced fresh garlic ¼ tsp salt Pinch of pepper 1/4c […]

Beet and Fennel Gratin

Ideally, use a mandolin to slice the beets and fennel nice and thin; but be careful because roasted beets can be very slippery! Ingredients: 2 lbs beets 1 c fennel greens 1 c sliced fennel bulb (2-4 mm thick) 1 c grated Parmesan cheese Herb Mixture: 1 clove garlic, chopped 1 tbsp dried thyme ⅓ […]


PREP TIME: 20 MINUTES    COOK TIME: 10 MINUTES    SERVES: 2 (From Dishing up the Dirt) Rice Bowls 2 heads baby bok choy, large leaves trimmed and sliced in half lengthwise 1 bunch turnips, sliced into 1/4 inch thick rounds (reserve greens for another use) 1 cup cooked edamame 2 cups cooked white rice […]

Roasted Green Cabbage Wedges with Olive Oil and Lemon

Ingredients: 1 small head green cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact 2 teaspoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 lemon, cut into wedges, plus more to taste Directions Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with […]

Cabbage Carrot Soup

Ingredients: 2 tsp olive oil 1 tsp herbs de provence 3 garlic cloves, finely chopped 1 small onion, finely chopped 4 large carrots, diced 2 celery stocks, diced (or you could use your celeriac from last week!) ½ head cabbage, sliced into strips and cut into squares 2 large potatoes, diced 5-6 cups vegetable stock […]

Beet Noodle Bowls

Ingredients: 3 teaspoons olive oil 1 can chickpeas teaspoon ground turmeric ½ teaspoon garlic powder ¼ teaspoon ground ginger 3 beets, peeled and spiralized 2 ounces spinach 1 teaspoon coconut oil ⅓ cup almond butter 2 teaspoons freshly grated ginger 2 teaspoons sesame oil 2 teaspoons honey ½ cup hot water lemon for taste Directions: […]

Roasted Beet, Carrot and Kale Salad

  Ingredients: 1 large beet, trimmed, peeled, quartered and sliced ¼” thick 2 large carrot, sliced ¼” thick 3 tbsp olive oil ½ tsp salt ½ tsp fresh ground black pepper ½ yellow onion, peeled, halved and sliced ¼” thick ¼ cup pumpkin seeds 4 to 6 cups chopped kale 2 tbsp lemon juice 1 […]

Roast Chicken with Radishes

Ingredients: One 4 to 4 ½ lb roasting chicken Kosher salt and freshly ground black pepper 1 lemon, quartered 6 sprigs fresh thyme 1 ½ pounds radishes, trimmed and scrubbed (you could also sub in some spring turnips) 3 tablespoons butter, melted Directions: Preheat oven to 425 degrees Place the chicken, breast side up, in […]

Caramelized beet, Mushroom and Dandelion Salad

Ingredients: 2 large beets, peeled and diced ½ tbs olive oil 1-2 garlic cloves, minced ½ tsp salt 1 bunch of dandelion, coarsely chopped 1 ¼ cup sweet peppers, diced 6 oz sliced mushrooms Dressing: 1 large lemon, juiced and zested ⅓ cup extra virgin olive oil 2 tbsp honey 1 tbsp apple cider vinegar […]

Pasta with Sausage, Leeks and Rapini

Ingredients: 1 lb Italian sausage, casings removed 1 bunch rapini, cleaned and roughly chopped into 1″ pieces 2-3 medium leeks in ¼” slices (white & light green parts only – save dark green parts in a plastic bag in the freezer with other vegetable scraps for making vegetable stock with) 1 cup chicken stock 1 […]