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Seasonal Recipes

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Brown Sugar Dill Carrots

by Valerie Brunmeir

6 servings

INGREDIENTS 

  • 1 ½ pounds carrots peeled and cut slightly on the diagonal into ½-inch slices (about 4 cups sliced)

  • 3 tablespoons butter

  • 3 tablespoons brown sugar

  • 1 tablespoon chopped fresh dill or 1 teaspoon dried plus additional for garnish, if desired

  • ½ teaspoon salt

  • freshly ground black pepper to taste

DIRECTIONS

  1. Place sliced carrots in a 12-inch skillet and pour in just
    enough water to come to the top of the carrots (they should
    just barely be covered with water). Bring to a boil over HIGH heat. Reduce heat to LOW, cover, and simmer for
    about 6 to 7 minutes or until just fork tender (be careful not to overcook).

  2. Drain water from the skillet and return it to the heat. Add
    the butter and brown sugar and cook, stirring occasionally
    until the butter has melted. Add the dill, salt and pepper
    and continue to cook, stirring for 2 to 3 minutes, or until the butter sauce has thickened a bit.

  3. Serve immediately garnished with additional fresh dill, if desired.

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Fire Cider

INGREDIENTS 

  • 1 medium onion, chopped

  • 4-5 cloves of garlic, coarsely chopped 

  • 3-4 tablespoons freshly grated ginger root 

  • 3-4 tablespoons freshly grated horseradish root

  • 1 hot chili sliced length wise

  • 1 lemon sliced

  • 16 oz Unfiltered apple cider vinegar
    Honey or maple syrup

DIRECTIONS

  1. Combine onion, garlic, ginger, horseradish, chili & lemon in a wide mouth glass jar.

  2. Warm en ough vinegar to fully cover & pour over.

  3. Cover, place in warm spot & let sit for 3-4 weeks, shaking
    daily.

  4. Strain and discard the spent herbs

  5. Add honey or maple syrup to taste

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Roasted Butternut Squash & Kale Salad

by Valerie Brunmeir

4 servings

INGREDIENTS 

Salad:

  • 1 head kale

  • 4 cups cubed butternut squash

  • 1 tbsp olive oil

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/4 tsp black pepper

  • 2/3 cup uncooked quinoa

  • 1/4 cup pumpkin seeds

  • 1/4 cup pomegranate arils

  • 1/4cup slivered almonds

Dressing:

  • 1/4 cup + 2 tbsp olive oil

  • 2 tbsp orange juice

  • 1 tbsp apple cider vinegar

  • 1 tbsp Dijon mustard

  • 1-2 tbsp honey or maple syrup

  • 1/4 tsp salt

  • Black pepper to taste

DIRECTIONS

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Cut the ends off the butternut squash. Feel free to also just use pre-cubed butternut squash!

  3. Use a vegetable peeler to peel the skin off.

  4. Cut the squash in half and remove the seeds.

  5. Add the cubed squash to a bowl and add the oil, salt, pepper and garlic powder.

  6. Roast on a baking tray lined with parchment paper for 25-35 minutes.

  7. Cut the the squash width wise into 1 inch strips and then cut each strip into 1 inch cubes.

  8. Meanwhile, cook the quinoa according to these instructions/tips.

  9. De stem and chop the kale into small pieces. To chop the kale very finely, using kitchen shears. Add the massaged and rinsed kale to a bowl and chop it very small. Add to a colander and massage while running under warm water for about 1-2  minutes.

  10. Add the kale, squash, cooked quinoa, pomegranate, pumpkin seeds and almonds to a large bowl.

  11. Whisk together all of the dressing ingredients and pour on top when ready to serve.

Beet Juice

Carrot, Celery, Apple, Beet, Parsley & Lemon Juice

2 servings

INGREDIENTS 

  • 6 carrots

  • 2 stalks celery

  • 2 apples

  • 1 beet with greens

  • 2 handfuls fresh parsley

  • ½ a lemon

DIRECTIONS

  1. Juice & Enjoy

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Potato Leek Soup

By Jenn Segal

4 servings

INGREDIENTS 

  • 3 tablespoons unsalted butter

  • 4 large leeks, white and light green parts

  • only, roughly chopped (about 5 cups)

  • 3 cloves garlic, peeled and smashed

  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces

  • 7 cups chicken or vegetable broth

  • 2 bay leaves

  • 3 sprigs fresh thyme

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 cup heavy cream (make it vegan - use extra soft silken tofu that has puréed)

  • Chives, finely chopped, for serving

DIRECTIONS

  1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

  2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil.

  3. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

  4. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer.

  5. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

  6. Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.

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Corned Beef and Cabbage

By Allrecipes.com

4 - 5 servings

INGREDIENTS 

  • 1 (3 pound) corned beef brisket

  • 10 small red potatoes

  • 5 medium carrots

  • 1 large head cabbage

  • Spice mix:

    • 1 Tablespoon mustard seeds

    • 1 teaspoon black peppercorns

    • 1/2 teaspoon anise seeds

    • 8 whole cloves

    • 4 cardamom pods

    • 4 large bay leaves (crushed)

    • 1 Tablespoon ground coriander

    • 1 teaspoon red pepper flakes

    • 1/2 teaspoon ground ginger

SPICE MIX DIRECTIONS

  1. Heat a heavy bottomed skillet or pot over medium heat. Add the mustard seeds, black peppercorns, anise seeds, cloves, and cardamom pods, toast for 2 - 3 minutes, or until they are fragrant.

  2. Pulse the toasted spices and bay leaves in a spice grinder or food processor a few times.

  3. Mix the ground spices with the coriander, red pepper flakes, and ground ginger.

MEAT & VEGGIES DIRECTIONS

  1. Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.

  2. While the corned beef is simmering, cut potatoes in half.

  3. Peel carrots and cut into 3-inch pieces.

  4. Cut cabbage into small wedges.

  5. When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes

  6. Remove meat and let rest for 15 minutes.

  7. Leave broth and vegetables in the Dutch oven.

  8. Slice meat across the grain.

  9. Serve with vegetables and broth.

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Beans and Green Soup With Salted Yogurt

By Bon Appetit

6 servings

SOUP INGREDIENTS 

  • 1 large onion, finely chopped

  • ½ cup white beans, soaked overnight, drained

  • ½ cup dried chickpeas, soaked overnight, drained

  • ½ cup green lentils, rinsed

  • 5 ounces baby spinach (about 7 cups), chopped

  • 1 cup chopped cilantro leaves with tender stems

  • 1 cup chopped parsley

  • ½ cup chopped dill

  • 1 large onion, very thinly sliced

  • 2 tablespoons dried ground mint

  • ¼ cup plus 4 table spoons whole-milk Greek yogurt

  • ¼ cup buttermilk

  • 3 tablespoons vegetable oil

  • 6 tablespoons vegetable oil, divided

  • 1 teaspoon ground turmeric

  • 2 tablespoons fresh lemon juice

  • 3 garlic cloves, finely grated

  • Kosher salt & freshly ground pepper

TOPPING INGREDIENTS 

  • 6 tablespoons vegetable oil, divided

  • 1 large onion, very thinly sliced

  • ½ cup whole-milk Greek yogurt

  • ¼ cup buttermilk

  • Kosher salt

  • 2 tablespoons dried ground mint

SOUP DIRECTIONS

  1. Heat oil in a large pot over medium. Add onion and cook, stirring occasionally, until golden brown and soft, 6-8 minutes.

  2. Add garlic, beans, chickpeas, and turmeric and cook, stirring, until fragrant, about 2 minutes.

  3. Add 8 cups cold water and bring to a boil.

  4. Reduce heat, bring to a simmer, and cook, stirring occasionally, until beans are halfway cooked (they should still be very al dente), 25-35 minutes.

  5. Add lentils and cook, stirring occasionally, until beans are creamy but still hold their shape, and lentils are tender, 25-35 minutes (the soup may look a bit thick, but don't fret; the greens will release liquid when they're added, thinning the soup out a bit).

  6. Add spinach, cilantro, parsley, and dill and cook until greens are just wilted and have slightly darkened, 4-6 minutes.

  7. Stir in lemon juice; season with salt and pepper.

TOPPING DIRECTIONS

  1. While soup is simmering, heat 3 Tbsp. oil in a medium skillet over medium-high. Add onion and cook, stirring often, until golden, 6-8 minutes.

  2. Reduce heat to medium and cook, stirring occasionally, until onions are slightly charred and crisp, 14-16 minutes; season with salt. Transfer to a plate; cover to keep warm.

  3. Mix yogurt and buttermilk in a small bowl; season with salt.

  4. Wipe out skillet and heat remaining 3 Tbsp. oil over medium. Add mint, stirring often, until mint is fragrant and slightly darkened, about 1 minute. Transfer to a small bowl or measuring cup.

  5. Divide soup among bowls and pour yogurt mixture over soup.

  6. Drizzle mint oil over soup, then top with fried onions.

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Baked Jalapeno Poppers

makes 24 poppers

INGREDIENTS 

  • cooking spray

  • 12 jalapeno peppers, halved lengthwise and seeded

  • 2 ounces cream cheese, softened

  • 2 ounces shredded Cheddar cheese

  • ¼ cup panko bread crumbs

DIRECTIONS

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

  2. Fill each jalapeño pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively; arrange on the prepared baking sheet

  3. Bake in the preheated oven until jalapeños are tender and cheese melts, about 20 minutes

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Lebanese Baba Ghanoush

by Yumma Jawad

INGREDIENTS 

  • 1 large eggplant

  • ¼ cup tahini

  • 3-4 tablespoons lemon juice

  • 2 garlic cloves

  • ¼ teaspoon salt

  • olive oil for serving

  • pomegranate seeds for serving

  • pita chips for serving

DIRECTIONS

  1. Preheat oven to 400° F degrees

  2. Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.

  3. When the eggplant is cool to the touch, cut off the
    top and peel o the skin. Discard the skin, keeping
    only the flesh of the eggplant.

  4. Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Pulse a few times until the ingredients are incorporated but the mixture still looks chunky.

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Corn Chowder

6 servings

INGREDIENTS 

  • 6 ears of corn, cut from the cob

  • 6 tablespoons of unsalted butter (or butter substitute)

  • 3 yukon gold potatoes, peeled & diced

  • 2 garlic cloves, minced

  • 1 red onion, diced

  • 2 celery stalks, finely chopped

  • 1 jalapeño, seeds removed, minced

  • 1 teaspoon dried oregano

  • ½ teaspoon smoked paprika

  • 1 teaspoon cumin

  • 1 tablespoon lime juice

  • 4 cups vegetable broth

  • 1 ½ cups cows milk or coconut milk

  • 2 tablespoons sour cream (dairy or non dairy)

  • Roughly chopped cilantro & sliced jalapeño, for garnish

DIRECTIONS

  1. In a large pot, heat ‘butter’ over medium high heat.

  2. Add onion, corn, and jalapeño. Cook 5 minutes, stirring occasionally, until somewhat softened.

  3. Stir in the garlic and cook 1 minute, until fragrant.

  4. Pour in lemon juice and 1/4 cup of broth. Scrape up any browned bits on the bottom of the pot.

  5. Add the oregano, cumin, paprika, potatoes and the rest of the vegetable broth.

  6. Bring to a boil and reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until potatoes are tender enough to pierce through with a fork. 

  7. Remove from heat. Stir in milk and sour cream. 

  8. Use an immersion blender or transfer to a stand blender to blend half of the soup. Add salt and pepper to taste. Garnish with cilantro & jalapeño. Serve hot.

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Spinach Artichoke Dip

8 servings

INGREDIENTS 

  • 8 oz. cream cheese, well softened

  • 1/4 cup sour cream

  • 1/4 cup mayonnaise

  • 1 garlic clove, minced (1 tsp)

  • 2/3 cup (76g) finely shredded

  • Parmesan cheese

  • 1/2 cup (56g) finely shredded mozzarella cheese

  • Pepper, to taste

  • 1 (14 oz) can quartered artichoke hearts, drained, squeezed to drain excess liquid, chopped

  • 6 oz. frozen spinach, thawed, squeezed to drain

  • Preheat oven to 350 degrees

  • Spray a small (1 quart) baking dish with non-stick cooking spray

DIRECTIONS

  1. In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, Parmesan, mozzarella and pepper.

  2. Stir in artichokes and spinach

  3. Spread mixture evenly into prepared baking dish & bake in preheated oven until heated through and melty, about 20 minutes.

  4. Serve warm with tortilla chips, crackers or toasted baguette slices

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Cauliflower Buffalo Bites

feelgoodfoodie.com by Yumna Jawad

4 servings

INGREDIENTS 

  • 1 large head of cauliflower cut into florets

  • ½ cup flour

  • ½ cup water

  • 2 teaspoons garlic powder

  • 1 teaspoon paprika

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • cooking spray

  • ½ cup hot sauce

  • 2 tablespoons butter melted

  • ½ tablespoon lemon juice

  • To serve: ranch or blue cheese dressing, carrots and celery sticks

DIRECTIONS

  1. Preheat oven to 450°F.

  2. Grease a baking sheet with cooking spray or line it with parchment paper.

  3. In a large bowl, whisk our, water, garlic powder, paprika, salt and pepper until batter is smooth.

  4. Add cauliflower to batter and toss to coat.

  5. Spread cauliflower onto the prepared baking sheet in a single layer with space between them.

  6. Bake in the preheated oven until lightly browned, about 20 to 25 minutes, flipping over halfway through.

  7. In another small bowl, combine the hot sauce, melted butter and lemon juice until well blended.

  8. Brush the buffalo sauce mixture on the cauliflower.

  9. Return to the oven and bake until they start to brown, about 15 minutes.

  10. Serve hot with ranch dressing, celery and carrots.

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Thai Pumpkin Curry

By The Good Housekeeping Cookery Team

4 servings

INGREDIENTS 

  • 1 Tbsps sunflower oil

  • 2 shallots, finely sliced

  • 1 Tbsp. vegetarian thai curry paste

  • 7 oz tin reduced-fat coconut milk

  • 7 oz hot vegetable stock

  • 1 tsp. brown, palm or coconut sugar

  • Zest and juice of 1 lime, plus extra to serve

  • 14 oz pumpkin, peeled, de-seeded and cubed

  • 3½ oz green beans, trimmed and halved

  • 1 Tbsp. freshly chopped cilantro

  • 1 Tbsp. freshly chopped Thai basil

  • 4 green onions, sliced

  • 3 oz unsalted cashew nuts, chopped (optional)

  • Serve with Jasmine rice (brown or white)

DIRECTIONS

  1. Heat the oil in a large pan and gently fry the
    shallots for 5 minutes or until just softened.

  2. Add the paste and fry for 2 minutes.

  3. Stir in the coconut milk, stock, sugar, lime zest and juice.

  4. Add pumpkin, bring to the boil, then simmer
    for 15 minutes until almost tender.

  5. Add beans and cook for 3-4 minutes.

  6. Stir in the herbs and spring onions.

  7. Garnish with cashews (if using) and serve with Jasmine rice.

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Fresh Pumpkin Pie

makes 1 - 8 inch pie

INGREDIENTS 

  • 2 cups mashed, cooked pie pumpkin (use a 3 lb sugar pie pumpkin)

  • 1 (12 liquid ounce) can evaporated milk

  • 2 large eggs, beaten

  • ¾ cup packed brown sugar

  • ½ teaspoon ground cinnamon, or more to taste

  • ½ teaspoon ground ginger, or more to taste

  • ½ teaspoon ground nutmeg, or more to taste

  • ½ teaspoon salt

  • 9-inch pie shell, unbaked

ROASTING THE PUMPKIN

  • Preheat oven to 350F

  • Cut the pumpkin in half & remove the seeds

  • Brush the of the pumpkin with oil then sprinkle with a little salt, place flesh side down on a parchment-lined baking sheet

  • Pierce the skin a few times with a fork or knife.

  • Bake 40 - 50 minutes (fork tender)

  • Scoop out the flesh & mash

DIRECTIONS

  1. Raise oven temperature to 400F

  2. Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined.

  3. Pour into the prepared crust.

  4. Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes.

  5. Cover the edges with foil if needed to prevent from burning as the filling cooks.

  6. Remove from the oven and cool to room temperature before serving.

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Granny Smith Apple Pie

makes 1 - 8 inch pie

INGREDIENTS 

  • 2 - 8 inch pie crusts (1 bottom, 1 top)

  • 6 cups peeled, cored, and sliced Granny Smith

  • 1 tablespoon freshly squeezed lemon juice

  • 1 cup packed brown sugar

  • ½ teaspoon fine salt

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ½ ounce (1 tablespoon) cold unsalted butter

  • 2 tablespoons flour or tapioca starch

DIRECTIONS

  1. Position a rack in the center of the oven and heat to 425 F.

  2. Mix the apples, lemon juice and toss to coat.

  3. Combine the brown sugar, flour, salt, cinnamon, nutmeg & add to the apples and toss to coat.

  4. Pour the apple mixture into the pie shell. Cut the butter into small squares & scatter them over the apples.

  5. Lay the second crust over the apples; the top should have a 3/4-inch overhang. Seal the top crust to the bottom crust by folding the overhanging dough under the edge of the bottom crust. Cut slits to vent the steam.

  6. Brush the top with milk, sprinkle with sugar & bake for 15 min.

  7. Remove from oven & cover the outside edge of the crust with foil to prevent it from burning.

  8. Return to oven to finish baking for another 25 - 30 min. or until golden brown & the juices are bubbling. Test the apples by inserting a slender, sharp knife through the steam hole. If the pie is browning too quickly, loosely cover with aluminum foil & bake until done.

  9. Remove from oven & allow to cool for at least 20 minutes, more will help the filling hold together better.

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Immune Boosting Green Soup

Original Author Simply Vegan Blog

serves 2

INGREDIENTS 

  • 2 cloves of garlic

  • ½ chopped onion

  • ½ chopped leek

  • ½ cup frozen peas

  • 1-inch piece of fresh ginger

  • ½ head of broccoli florets, chopped

  • 3 handfuls of fresh kale or spinach

  • 1 14-ounce can coconut milk

  • 3 cups water or vegetable broth

  • ⅛ teaspoon cayenne powder

  • 1 teaspoon sea salt

  • Ground black pepper to taste

  • 4 tablespoon nutritional yeast

  • The juice of half a lemon

DIRECTIONS

  1. Place all the ingredients in a pot, except the nutritional yeast and the lemon juice.

  2. Bring the soup to a boil and then cook over medium-high heat for 10 minutes.

  3. Pour the soup into a blender, add the yeast and the juice and blend until smooth.

  4. Serve the soup in a bowl and add your favorite toppings...pumpkin seeds, chia seeds, almond flakes...

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