Recipes are organized by season, predominantly.
Winter:
Polenta with Spinach, Onion, and Garlic
Tenement Stew (Cabbage Alphabet Noodle Soup)
Vegan Black Bean and Winter Squash Burritos
Spring:
Asparagus and Fresh Fava Bean Couscous
Cilantro, Bean, and Rice Salad
Eggplant and Spinach Pasta with Kalamata Olives
Minestrone Soup with Fresh Fava Beans
Mushroom and Dandelion Greens Pasta in a Cheese Sauce
Navy Bean and Dandelion Greens Salad
Pan Roasted Mushrooms with Thyme
Spinach and Nettles Spanakopita (crustless)
Summer:
Cabbage Garlic Soup (for a summer cold)
Grilled Polenta with Fava Beans
Pasta with Fresh Shelled Peas and Fava Beans
Pesto: Angelina and Chelsea’s Recipe
Summer Squash and Tomato Pasta
Fall:
Dill and Cabbage Navy Bean Soup
Oeuf Cocotte: Eggs Baked in Marinara
Pasta with Chanterelles, Caramelized Onions, and Spinach with a Cheese Sauce
Tomato, Pesto, and Ricotta Tart
Coconut Curry Yam and Kale Soup
Baking Recipes:
Muffins: Chelsea’s Master Recipe
Peanut Butter Chocolate Chip Cookie
Canning and Preserving:
Southwestern Style Saute for Freezing
Tomatoes: Skinning and Seeding
Pantry Recipes:
Ciabatta with Brie, Caramelized Shallots, and Sour Cherry Sauce
Sautéed King Trumpet Mushrooms
Vegetarian Chili (how to make great vegetarian chili without a recipe)
Veggie Burgers: Quinoa and Kidney Bean