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Arugula Salad
Secretly Delicious Spinach Pie
Sauteed Mustard Greens with Maple and Mustard
Ground Nut Stew
Carrot Fennel Soup
Swiss Chard and Tahini Dip
RECIPE: Grand Green Bean Salad
Greek Style Roasted Red Pepper Pesto
Chocolate Beet Cupcakes with Superpink Frosting
Oven Roasted Parsnip Fries
Crispy Potato Skins
Potato and Turnip latkes
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Carrot Raisin Salad
Asian Carrot Slaw
Savory Sweet Potato Pie
Russian Vinaigrette Recipe with Beets and Sauerkraut
Curried Parsnip Soup
Sweet potato enchiladas
Enchilada Sauce
STRAWBERRY MUFFINS
CARROT SALAD WITH CUMIN
ROASTED FENNEL & ITALIAN SAUSAGE PIZZA
Squash Relish
Cantaloupe-Basil Salad
Squash Relish
Greek Potatoes
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Carrot-Apple Muffins
Green Tomato Relish
Turnip Gratin
Carrot Muffins.
Plum-Crazy Carrots.
Roasted Sweet Potato Salad with Red Pepper Vinaigrette
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Grated Beet Salad
Wilted Spinach Salad with Bacon and Hard-boiled Eggs
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STRAWBERRY MUFFINS
Tuscan kale salad
Strawberry Mojitos
Fresh Strawberry Pie
Garlic Scape Pesto
BOK CHOY WITH GINGERY BUTTER
General ideas for cooking with greens
ZESTY COLESLAW
Chilled Kohlrabi
Garlicky Summer Squash
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Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
ARNIES CUCUMBER SALAD
tomato and bread salad
Salade Nicoise
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BLT Pasta
Tomato Crostini
Arugula Pesto.
Caramelized Onions
Butter-Maple Roasted Carrots with Garden Thyme
Apple Cake
Garlicky Beet Delight
Mashed Rutabaga with Sour Cream and Dill
Asian Slaw Salad
Chorizo and Cornbread stuffing
Winter Root Beef Stew
Traditional French Turnip and Pumpkin Soup


 

Ground Nut Stew

2 cups chopped onions

2 tablespoons vegetable oil

1/2 teaspoon dried ground chiles

1 teaspoon minced garlic

2 cups chopped cabbage

3 cups cubed sweet potatoes and/or winter squash

3 cups tomato juice

1 cup apple cider, coconut milk or stock

1 teaspoon salt

1 teaspoon grated fresh ginger

1 tablespoon chopped cilantro

2 chopped tomatoes

1/2 cup natural peanut butter

Optional additions: chopped okra, eggplant, sweet peppers

 

Saute the onions in the oil until transluscent. Stir in the cayenne and garlic and saute for a couple more minutes. Add the cabbage and sweet potatoes/squash (and eggplant and/or peppers, if you are using) and saute, covered, for a few minutes. Mix in the liquids, salt, ginger, cilantro and tomatoes. Cover and simmer for about 15 minutes, until the vegetables are tender. Add the okra (if using) and simmer for 5 minutes more. Stir in the peanut butter and simmer gently until ready to serve. Add more juice, stock or water if the stew is too thick.

Recipe From: Sundays at the Moosewood Restaurant