Cream of Carrot Soup
1 lb carrots, peeled, cut in 1/2 inch pieces 2.5 c water 2 T butter 2 T flour 1/2 t salt 1/3 t cayenne pepper (optional) 1/2 c cream 1.…
Cruciferous Slaw
DRESSING: Mix in a large bowl and whisk to combine - 1/3 c mayonnaise 2 t vinegar 2 t lemon juice 2 t honey 1/8 t salt 1/8 t pepper…
Norianne’s Zucchini
3 small zucchini 1 med tomato, gutted 1/3 t basil powder 1/8 t salt 2 T olive oil Combine and pan over med-hi heat and stir until zucchini starts to…
Chickpeas
1 c dried chickpeas 1 T butter 3 c water 1/8 t garlic powder 1/4 t salt 1 bay leaf Add plenty of water to chickpeas, bring to a boil,…
Stan’s Simple Stir Fry
1/2 onion, chopped 1 stalk celery, chopped 1 head broccoli, chopped 1/2 lb chicken, chopped toasted sesame seed oil olive oil 3 T corn starch salt and pepper Add plenty…
Fried Green Tomatoes
3 large green tomatoes 1 egg 1/2 c flour 1/2 c cornmeal salt pepper Slice tomatoes. Mix remaining ingredients. Dry tomato slices and dip in batter then deep fry until…
Roasted Vegetables
The high temperatures used in roasting enhance the flavor of vegetables by caramelizing the naturally occurring sugars. You can roast almost any vegetable. Asparagus, beets, bell peppers, broccoli, Brussels sprouts,…
Heather’s Baked Butternut Squash
2 1/2 c baked squash 3/4 c brown sugar 1 c chopped pineapple 1/2 c pineapple juice 1/4 t cinnamon 2 T butter Mix all ingredients, saving out 1-2…
Amy’s Curry Sweet Potatos
3 1/2 1/4 cup 1 and 1/2 Tbs. 1/4 tsp. large sweet potatoes large sweet onion, diced butter, melted curry powder salt Preheat oven to 425 degrees F. Peel the…
Amy’s Candied Yams
4 1 can 1/3 c 1/3 c 1/2 t 1/2 t 1/4 c 1 cup medium to large yams (orange-fleshed sweet potatoes) pineapple chunks dark brown sugar maple syrup (immitation…