Archive for the Vegetarian Category

Field Peas with Kale and Sweet Potatoes

Adapted from The Moosewood Collective 2 cups cubed, peeled sweet potato 1 1/2 cups chopped onion 1 1/2 tablespoons olive oil 1 pound kale, tough stems trimmed and finely chopped (4 to 5 packed cups) 3 cups fresh or frozen field peas, green pigeon peas, or butter peas, cooked according to package directions Sea salt and freshly ground pepper to taste Cider vinegar and hot sauce to taste, optional Crumbled goat cheese and chopped toasted walnuts, optional Cook sweet potato in boiling, salted water until just tender, about 6 minutes.  Drain, reserving 1/4 cup cooking liquid. Meanwhile, sauté the onion […]


Swiss Chard, Walnut, and Goat Feta Gratin

1 1/4 pounds Swiss chard, washed 1 tablespoon extra-virgin olive oil 1 cup chopped onion 1 large clove garlic, minced 2 tablespoons minced fresh or 1 teaspoon dried thyme 4 large eggs 1 cup (4 ounces) grated 1 cup (4 ounces) grated Three Graces Dairy Goat Feta ( or other firm, local cheese 1 1/3 cups cooked faro, brown rice, or quinoa 1/2 cup chopped walnuts 3/4 teaspoon sea salt 1/2 teaspoon freshly ground pepper Preheat the oven to 375 degrees F. Coat a 2-quart baking dish with olive oil. Cut the woody stalks of the chard from the leaves. […]

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