Spiced Sweet Potatoes with Apple and Kale
by Cynthia Trowbridge
Sweet potatoes/yams:
2 sweet potatoes (yams), scrubbed, peeled (optional), cut into bite size pieces
2 tablespoons olive oil
½ tsp cumin
½ tsp cinnamon
¼ tsp cayenne
Salt to taste
Preheat oven to 400. Stir oil and spices together. Place sweet potatoes (yams) read more...
Roasted Beet & Winter Green Salad
by Jill Ishii-Campbell
Salad:
6 medium beets, cut into wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 cup walnuts
1-2 cups chard or kale, sliced
1 bunch of green onions, sliced
Dressing:
3 tablespoons olive oil
6 tablespoons golden balsamic vinegar
1 tablespoon white read more...
Lemon Vinaigrette Dressing
Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten
Makes 1 1⁄2 cups
Zucchini Casserole
This recipe is from my Aunt Sally, the best cook on my mom’s side of the family, and is her most famous dish. It’s our favorite way to use up all those zucchinis in the garden. You may also substitute other vegetables such read more...
Tuscan Kale and Apple Salad
Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten
Top with Lemon Vinaigrette Dressing
1 lb Tuscan kale (also called Dinosaur or Lacinato kale)
2 large Honey Crisp apples, unpeeled, cored and julienned
Lemon Vinaigrette
Remove stems and center rib from kale leaves and discard. read more...
Creamy Garlic Salad Dressing
by Wendy Dion and Dan Walker/ The Yoga Lodge
Stir together:
1 ½ Tbsps. sesame tahini
1 – 2 cloves of garlic, minced
1 1/2 Tbsps. fresh lemon juice
2 – 4 Tbsps. water
2 – 3 tsps. toastsed seasame oil
1/8 tsp. freshly ground black read more...
Wild Rice Salad with Nettles
by Wendy Dion and Dan Walker/ The Yoga Lodge
Wash: 1 cup uncooked wild rice or ½ c. wild rice and ½ c. quinoa, white, or brown basmati rice
Bring to a a boil in a medium saucepan with: 3 ½ c. vegetable stock & 1 read more...
Black Sesame Snow, Snap Peas or Green Beans
by Wendy Dion and Dan Walker/ The Yoga Lodge
This is one of our favorites – VERY easy! Good hot or room temperature.
Steam peas or green beans, enough for 2-4 servings. Place on a white platter, drizzle with toasted sesame oil that’s been seasoned with read more...
Couscous Salad with Mint, Parsley, and Tomatoes
from Wendy Dion and Dan Walker/ The Yoga Lodge
by Patricia Wells
(The couscous is quick to make, however, for wheat/gluten allergy use quinoa or a mixture of quinoa and rice. The fresh herbs are the highlight of the dish. We have a short season for read more...
Broccoli, Avocado and Pistachios
from Wendy Dion and Dan Walker/ The Yoga Lodge
by Patricia Wells
(The green on green is lovely with sweet and crunch from the pistachios)
1 tablespoon fresh lemon juice
½ teaspoon salt (Himalayan pink salt is my favorite)
¼ cup oil – extra-virgin olive, almond, read more...
