If you hear an onion ring, answer it

  Onions may just have been one of the earliest cultivated crops (researchers approximate their cultivation to 5000 years ago) valued for being easy to grow, easy to transport and less perishable than other food of the time.  Researchers suggest that the onion may have proved valuable to human existence as they could easily be… Read More »

Sweet Pepper and Lentil Soup

2 Tablespoons olive oil 1 onion, or 2 leeks, chopped 3-5 cloves of garlic, chopped 1 teaspoon freshly purchased paprika or smoked paprika 1-3 sweet peppers, depending on their size, seeded and finely chopped 1 cup dried brown or black lentils, picked over and rinsed 5 cups broth or water S & P to taste… Read More »

White Bolognese

Many thanks for this recipe, from CSA member Vivienne West 2 Tbsp. Olive Oil 1 lb. ground pork 1 lb. ground beef 1 1/3 cups finely chopped onion 1 1/3 cups finely chopped celery 1 1/3 cups finely chopped parsnip 4 cloves garlic, chopped 1 tsp. black pepper 1 tsp. salt 1 bottle (3 ½… Read More »

Roasted Squash with Wild Rice Stuffing

3 medium acorn or sweet dumpling squash (about 1 1/2 pounds each), halved lengthwise and seeds removed 3 tablespoons unsalted butter, melted 1 tablespoon packed dark brown sugar 1/2 medium yellow onion, finely chopped 2 medium shallots, finely chopped 4 celery stalks, finely chopped 1 tablespoon minced fresh thyme leaves 2 cups cooked wild rice… Read More »

Asian Cole Slaw Recipe

1 bunch (6 large) scallions, trimmed and thinly sliced 2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage 1 small red onion, thinly sliced 1/4 cup soy sauce 1/4 cup lemon juice 1/4 cup vegetable oil 2 tablespoons grated fresh ginger (from about a 1-inch piece) 2… Read More »

Morristown Mushrooms

Years ago I purchased a cookbook called “A Matter of Taste” from the Morristown Junior League and this is a recipe that I had prepared quite a few times for a simple appetizer, something like the mushroom turnover without the preparation of the pastry.  Use as a spread on crackers or a filling for crepes… Read More »

Spicy Sausage, Potato & Kale Soup

Yield: 6-8 servings 1 pound spicy Italian sausage chicken or pork) 2 tablespoons butter or olive oil 1 large onion, chopped 3 garlic cloves, minced 1 teaspoon salt, plus more to taste 1 teaspoon freshly cracked black pepper, plus more to taste 1/2 teaspoon crushed red pepper flakes, optional 2 large bunches of kale, stemmed… Read More »

Roasted Winter Squash and Leek Soup

2-3 small winter squash Sweet Dumpling or 1 large butternut 2 tbsp. olive oil, plus a bit more for rubbing on the squash before roasting 3 medium leeks, cleaned and sliced (white part only) (Save the greens for the stock) 1 medium onion, diced 3 cloves garlic, minced 1 medium potato, peeled and diced 1… Read More »

Sweet Potato Latke with Lime Crème Fraiche

For lime crème fraiche: 2 tbsp. fresh lime juice 1 tsp. finely grated lime zest 1 bunch fresh chives, finely chopped 1 cup crème fraiche For latkes: 2 pounds sweet potatoes 1 large Spanish onion, very finely chopped Kosher salt Pinch of ancho chili powder Pinch of nutmeg Pinch of cinnamon 3 eggs, beaten 1… Read More »

Pepper Steak Stir Fry

Serves 4 As with most stir-fry recipes, pepper steak is a quick, easy, healthy and delicious main dish that needs only rice as a side dish for a complete meal. See the Chinese-style rice in the similar and related recipes links. I like to use both red and green peppers, but you can use one… Read More »

Brussels Sprouts Sliders

6 tablespoons olive oil, divided 2 large sweet or yellow onions, sliced thin Salt to taste 20 large Brussels sprouts 1 tablespoon tamari 2 to 3 cloves garlic, pressed A dash of liquid smoke (if desired) ½ teaspoon ground cumin ¼ teaspoon cayenne pepper 8 ounces tempeh, cut into thin slices 5 teaspoons grainy mustard… Read More »

Crispy Crepes with Spaghetti Squash and Sage

Crispy Crepes filled with Roasted Spaghetti Squash, Sage, parmesan topped with béchamel and sautéed mushrooms. A delicious vegetarian main course. 1 smallish spaghetti squash (about 3 pounds) 2 tablespoons olive oil Kosher salt to taste black pepper to taste ⅛ teaspoon white pepper ½ teaspoon fresh grated nutmeg ( or pre-ground) 1 T chopped fresh… Read More »