Root vegetable stew with herbed dumplings
Stew: 4 tsp extra-virgin olive oil, divided 8 ounces Italian sausage links, hot or sweet 2 pounds assorted root vegetables, peeled and diced 1 large onion, diced 4 cloves garlic, minced 1 tablespoon chopped fresh sage or rosemary 4 cups reduced-sodium chicken broth 3 cups chopped dark, leafy greens, such as beet, turnip or kale […]
Chickpea tagine with carrots, cinnamon, and cumin
2 Tbs. olive oil 1 small onion, thinly sliced 3 c1oves garlic, minced 2 14.5-oz. cans chickpeas, rinsed and drained 3 medium carrots, peeled and sliced into thin rounds 1/4 cup dried currants 1 tsp. ground turmeric 1 tsp. ground cinnamon 1 tsp. ground cumin 1/4 tsp. cayenne pepper 2 tsp. honey 1/2 cup plain […]
Carrot almond cake
1 1/2 cups steamed, pureed carrots 6 eggs, separated 2 cups honey or sugar 2 tablespoons ground almonds or 2 tablespoons flour 1 teaspoon grated orange zest (orange part of the rind) 1 teaspoon sea salt 1 tablespoon ground cardamom cream cheese frosting (optional) Heat oven to-350 degrees. Generously butter a 9-inch cake pan (round […]
Autumn beet and vegetable salad with cheese and nuts
Dressing: 1/3 cup minced onions 5 tablespoons cider vinegar 3-4 tablespoons chopped fresh basil or parsley 11/2 tablespoons Dijon mustard 1/2 cup olive oil salt and pepper to taste Salad: 2 cups cooked, diced yellow or red beets 1 1/2 cups blanched, diced carrots 1 1/2 cups cooked, diced waxy-type potatoes 1 cup diced roasted […]
Curried carrots with raisins
½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces 1/2 tbsp. honey 1 tsp fresh lemon juice 1/2 tsp. Dijon mustard 3/4 tsp. curry powder 1/2 tbsp. safflower oil 1 tsp. unsalted butter 1 tsp. brown sugar 1/6 cup raisins Pour enough water into a saucepan to fill it 1 inch deep. […]