Kale for breakfast? On Christmas Eve? In my world – yes. This also makes a super speedy side dish for any spread, so feel free to use it that way if greens to start the day aren’t so much your thing.
Cashew-creamy potato casserole oozing with comfort for a cold and snowy day.
A great combination of greens and grains to accompany grilled tempeh, baked tofu, or use to stuff vegetables of all kinds.
Roasted vegetables that can be eaten cold, hot, or used to create other dishes such as the salad and dip.
If your garden is overflowing with beets, then you’ve likely also got tons of beet stems to make use of. Try this!
Half-way between a cracker and kugel, the four-year-old in residence here declares that ”it’s good Mom. It doesn’t taste healthy;” which is praise coming from a child. Bonus – it actually is good for you even though the squash provides sweetness in every bite.
Never roasted cabbage? It’s definitely time to try!
This quick curry is a good introduction for the rutabaga-reticent.
This coleslaw-style salad tastes fabulous and does take advantage of the first of the cabbages to come in from the garden, alongside the cukes and blueberries in their prime
For those who want to eat their weeds and forage on found foliage: this is the way to go.
Shredded vegetables held together with the smallest amount of batter and baked until crispy.
Ready in under twenty minutes and feeds two as a main course or four as a side-dish. Perfect.