Glazed Carrots With Orange and Ginger

(Martha Stewart) 1 tablespoon vegetable oil, such as safflower 2 pounds carrots, cut into 1-inch lengths, halved if thick 1 cup canned reduced-sodium chicken broth or water 1/2 teaspoon thinly sliced orange zest 2/3 cup fresh orange juice 1 1/2-inch piece peeled fresh...

Squash and Roasted Garlic Soup

1 Butternut, peeled and sliced thinly 2 Acorn or Sweet Dumpling squash, halved 1 head of garlic 2 Bosc pears, peeled and chopped Olive oil 2 onions, chopped 4 stalks of celery, chopped 4 cups stock 1-2 T of garam masala salt pepper   1. Preheat your oven to 375....

Baked Sweet Potato Chips

Author: Laura Bashar The key to making these chips is to make sure all of the chips are the same thickness and approximate size. Smaller pieces will brown faster and will need to be removed before the larger slices are done baking. These sweet potato chips have...

Leek and Potato Soup

Makes 2 quarts: 4-6 servings- The Art of Simple Food – Alice Waters   Trim off the root and the tough upper greens from: 2 pounds of leeks Cut the trimmed leeks in half lengthwise and slice thin.  Rinse in a bowl of cold water.  Lift the leeks out...

Roasted Fairytale Eggplant

(The Zahradka Farm) 1lb Fairytale Eggplant –cut into halves 1 sweet bell pepper—cut into matchsticks 1 tomato chopped 1 sweet onion chopped 10 sprigs parsley chopped (stems removed) 6 cloves of garlic 2 tbs olive oil 1 bunch fresh dill chopped (stems...

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