RecipeHive

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White Bean Chili with Winter Vegetables

Posted by in Shared Member Recipes

1 tablespoon olive oil

2 leeks, white and 1′ of pale-green part, diced

4 garlic cloves, finely chopped

2 large carrots, peeled, cut into 1/4′ cubes

2 large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut into 1/4′ cubes

1-1 1/2 tablespoons ground ancho chiles

1 teaspoon ground cumin

1/2 teaspoon dried oregano

2 teaspoons kosher salt plus more for seasoning

1 1/4 cups dried cannellini (white kidney) beans, soaked overnight (to yield about 3 cups) or two 15-oz. cans cannellini beans, rinsed

Cilantro leaves (optional)

1 ripe avocado, peeled, chopped

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Garlicky Bok Choy

Posted by in Shared Member Recipes

1 tablespoon vegetable oil

2 garlic cloves, chopped

1 shallot, chopped

1 pound baby bok choy, rinsed, cut into quarters, with core intact

1 tablespoon reduced-sodium soy sauce

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Butternut Squash Vegducken

Posted by in Shared Member Recipes

There’s no shame in not eating turkey at Thanksgiving, or ham at Christmas-that is, when you have Butternut Squash Vegducken. This vegetable stunner of an entrée is an entirely meatless take on turducken, with butternut squash, eggplant, and zucchini filling in for the usual suspects. An added bonus: the cheesy mushroom stuffing makes use of leftover vegetable scraps, making the dish #wasteless
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Pepper Pot Soup

Posted by in Shared Member Recipes

This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean groceries. Serve with minced fresh Scotch bonnet chiles sprinkled on top for extra heat.
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Chickpea Salad

Posted by in Shared Member Recipes

1/2 teaspoon sugar

11/2 teaspoons salt

Juice from 2 limes

1/3 cup olive oil

6 cups cooked chickpeas*

1 cup diced watermelon

1/2 cup diced cucumber

1/2 cup sliced radish

1 jalapeño, minced

1/2 cup minced red onion

1/4 cup chopped basil

1/4 cup chopped cilantro

1/2 cup pomegranate seeds (or use halved red grapes)

1 tablespoon toasted cumin seeds

1 teaspoon black pepper

Zest from 2 limes

*The flavor is better if you soak and then cook dried chickpeas, but canned ones will work in a pinch.

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Kohlrabi, Apple and Horseradish Remoulade

Posted by in Shared Member Recipes

Bright with crème fraîche and green apple, this crunchy salad by chef and cookbook author John McReynolds of Stone Edge Farm Estate Vineyard and Winery in Sonoma, California, tastes very refreshing alongside his Wine-Braised Beef Short Ribs. A handheld slicer makes quick work of the prep.
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Goat Cheese, Artichoke and Olive Bruschetta

Posted by in Shared Member Recipes

As delicious as they are, artichokes have a compound that makes wine taste sweet. Tangy goat cheese brings both into balance. Serve the bruschetta with a Sauvignon Blanc that balances refreshing citrus acidity with some oak for richness. The recipe comes from chef and cookbook author John McReynolds of Stone Edge Farm Estate Vineyard and Winery in Sonoma, California. You can start with a fresh artichoke, as he does, or use frozen hearts if you’re short on time.

He leaves one end of toasts free of toppings so fingers stay clean for holding glasses.