Winter Squash and Mushroom Risotto



  • 3 Cups Red Kuri Squash Peeled & Chopped, or other Winter Squash (1/2 in. Pieces)

  • 5 Cups Vegetable Broth

  • 2 Cups Mushrooms, thinly sliced

  • 2 Tbsp. Olive Oil

  • 1 Medium Shallot, thinly sliced

  • 1 Cup Arborio Rice

  • 1/2 Cup Grated Parmesan

  • 1 Tbsp. Fresh Rosemary

  • Salt & Pepper


  1. Place broth in a medium sauce pan, cook at a simmer over medium heat

  2. Peel Red Kuri Squash, halve, scoop out the seeds, and cut into 1/2 in. pieces

  3. Slice mushrooms and shallots

  4. In a second pot, heat Olive Oil over medium-high heat, add shallots and cook until fragrant (about one minute)

  5. Stir in squash and mushrooms, cook for five minutes

  6. Add Rosemary, Salt and Pepper; cook for one minute

  7. Add rice, and cook for one minute

  8. Stir in 1/2 cup of the hot broth, bring to a simmer, and stir constantly until the broth has been absorbed

  9. Continue adding broth, 1/2 cup at a time, until the rice is soft and creamy; 30-40 minutes (you may have some broth left over)

  10. Remove pot from heat, stir in the parmesan

Spicy Stir-Fried Cabbage

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  • 1/4 Cabbage Chopped

  • 3 Carrots, Julienned

  • 1/4 Cup Chopped Shallot

  • 1 Clove Garlic Chopped

  • 1/2 Hot Pepper, sliced into thin circles or finely diced

  • 2 Tsp. Soy Sauce

  • 1 Tsp. Canola Oil

  • Salt to Taste

  • 1/4 Cup Chopped Cilantro


  1. Add oil to large nonstick pan and heat over medium heat.

  2. Add shallots and garlic, and cook until brown over medium-high heat

  3. Add carrots and cook for several minutes until they begin to tenderize

  4. Add Cabbage, soy sauce, cilantro and salt

  5. Cook until all ingredients have softened and sauce is absorbed into veggies

  6. Add in hot pepper, stirring well to evenly incorporate the spice

  7. Serve how with steamed rice, noodles, or as a side dish to your protein of choice.

Spicy Corn Salsa

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  • One Tomato Chopped

  • 1/2 Shallot Chopped

  • 1 Clove Garlic Chopped

  • 1/2 Jalapeno chopped & De-seeded

  • 1/2 Lime (Juice)

  • Salt and Pepper to taste

  • 1/2 Cob of Corn

  • 1/4 Cup Chopped Cilantro


  1. Boil Corn & Chop Veggies, Spices and Herbs

  2. Combine all ingredients in bowl and stir

Cucumber Salad

Cucumber Salad

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Salad | Diet: Vegan/Vegetarian/GF/DF

If there's one cucumber dish that's quicker to make than quick pickles, it's cucumber salad! This variation includes dill, shallot, and some lemon zest, which gives the salad a refreshing flavor that's perfect for spring. 

  • 1 European cucumber
  • a couple sprigs fresh dill
  • 1/2 shallot
  • 1 lemon
  • 3 tablespoons vinegar (white wine or champagne vinegar would great, as would cider vinegar)
  • 1 tablespoon oil (we used walnut oil left over from our strained yogurt recipe, but you could also use olive oil, sunflower oil, or sesame oil)
  • salt 
  • a few grinds of pepper
  1. Wash the cucumber, and slice thin with a knife or on a mandolin. Put the cucumber slices in a salad bowl.
  2. Mince the dill, and the shallot, and add them to the cucumber.
  3. With the small side of a box grater, or with a Microplane grater, zest the lemon, working gently enough to remove the yellow skin, but leave the white pith behind.
  4. Add the lemon zest to the salad. Reserve the rest of the lemon to use in another recipe (such as Sausage, Bean & Chard soup). 
  5. Pour on the vinegar and oil, and season to taste with salt and pepper. Let sit for 15 minutes, up to one day, before serving. 

Blood Orange & Cranberry Vinaigrette, plus Blood Orange Suprèmes

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Salad | Diet: Vegan/DF/GF

  • 2 medium blood oranges
  • 2 tablespoons white wine vinegar
  • 1/3 cup dried cranberries
  • 1 small shallot
  • 1 cup oil (this can be 1 full cup of a slightly nutty or neutral oil, such as sunflower or grapeseed, or 2/3 cup neutral oil plus 1/3 cup stronger-flavored oil, such as olive, sesame, or walnut)
  • 2 teaspoons Dijon mustard
  • 1 ½ teaspoons salt
  • Pepper to taste


  1. Using this handy guide, cut the blood oranges into suprèmes, squeeze the juice from the leftover bits, and reserve all of the juice for salad dressing. If that's too much work, just separate one of the oranges into segments -- and halve the segments -- and juice the second orange. 
  2. Place the blood orange juice in a bowl, and add the vinegar. Add the dried cranberries to the bowl and let them soak. 
  3. Peel shallot, cut in half through the stem ends, and cut. If you will be mixing the salad dressing in a blender or food processor, you can chop the shallot roughly. If you’ll be whisking the dressing by hand, you’ll want to mince the shallot.   
  4. If you’re using a blender, combine all of the ingredients, and purée. The mustard will act as an emulsifier, which means that it will allow the oil and vinegar to mix, and it will make the resulting dressing seem creamy, even though it isn’t.
  5. If you’re making the dressing by hand, you could combine all of the ingredients in a jar, cover it with a lid, and shake it. Or, you could combine everything except the oil in a bowl, and drizzle in the oil while whisking.
  6. When you are dressing a salad, start with less dressing than you think you’ll need, add it to the bowl with the greens, and toss gently with tongs. Taste a leaf, and add more dressing, or salt, as needed. 

Lacinato Kale and Carrot Stir Fry

Lacinato Kale and Carrot Stir Fry

This veggie stir fry is simple yet delicious! Enjoy as is or beef it up with a protein like chicken or eggs and more veggies.


  • 1 bunch of lacinato kale

  • 2-3 carrots

  • 1 cup rice

  • 1/2 of shallot


  • 4 tbsp soy sauce

  • 3 tbsp water

  • 2 tsp brown sugar

  • 1 clove of garlic

  • 1 tsp preferred oil


lacinato kale and carrot stir fry
  1. Bring 2 cups of water and 1 cup of rice to a boil. Once boiling, reduce heat and place lid on pot. Cook for 15 minutes

  2. Thinly slice the carrots and kale (or use mandoline if available) and dice the shallot

  3. Combine the ingredients for the sauce in a small bowl

  4. Heat pan over medium heat with oil and saute the carrots and shallot for a minute or so. Add the kale and sauce and saute for 5 minutes, stirring occasionally

  5. To assemble, add rice to the bottom of a bowl and top with kale and carrot mix


  • If you want your rice to have more flavor, replace the 2 cups of water with 1 cup of veggie or chicken broth and 1 cup of water