INGREDIENTS: 2 cups of water 1/2 teaspoon salt 1 cup brown long-grain rice 3 quarts fresh nettle tops 1 tablespoon olive oil 2 medium onions, finely chopped 3 cloves of garlic, chopped 1 tablespoon fresh chopped herbs (rosemary, thyme, oregano) 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 3 eggs Salt and pepper 1/4...Read More
While most are familiar with basil pesto, parsley makes a fresh-tasting condiment too! Parsley is one of the most popular herbs used in cooking or garnishing. Parsley comes in two varieties — flat leaf (also called Italian parsley) or curly leaf. Parsley is high in vitamin K and has anti-inflammatory properties. Toss parsley pesto with...Read More
Despite its resemblance to broccoli, rapini is actually a descendant of the turnip family. You might know rapini by one of its many other names: broccoli raab, rabe, or broccoletti. California produces approximately 90% of the rapini grown in the US with Monterey County being the largest producer in California with close to 3,000 acres...Read More
This versatile falafel-flavored chickpea patty is loaded with flavor and one of our all-time favorites. With a few slight changes in spices and sauces, the recipe easily adapts to Middle Eastern, to Indian and even Mexican cuisine! Add a few crunchy elements for texture, such as sunflower seeds or grated carrot, when the mood strikes....Read More
This versatile falafel-flavored chickpea patty is loaded with flavor and is one of our all-time favorites. With a few slight changes in spices and sauces, the recipe easily adapts to Middle Eastern, Indian, or even Mexican cuisine. Add a few crunchy elements for texture, such as sunflower seeds or grated carrot, when the mood strikes....Read More
A classic vegetarian lasagna filling — ricotta, spinach, and Parmesan cheese — is used to fill meaty, roasted portobello mushroom caps. Use the large portobello caps; if only find smaller ones are available, buy one or two extra and divide the filling among all the caps. Serve with a fresh green salad and a whole-wheat...Read More
A riff on the Egyptian classic Ful Medames, a highly seasoned fava bean mash, this version is made with easier-to-find edamame. Edamame (fresh green soybeans) has been shown to lower LDL cholesterol. They can be found shelled in the freezer section of well-stocked supermarkets. This stew is great served with couscous, bulgur, or warm whole-wheat...Read More
Nutrient-dense winter root vegetables feature in this Indian-inspired stew. Slow cooking extracts the flavors of the vegetables that combine with evocative far-east spices and the rich, buttery mixture of cashews and tahini to create an exotic dish. Serve with brown basmati rice, fragrant jasmine rice, couscous, millet, or quinoa. INGREDIENTS: 2 tablespoons mustard oil* or...Read More
This is an easy, authentic Indian curry full of bright, exotic flavors, and the perfect warm dish for a cool winter evening! INGREDIENTS: 2 teaspoons ground cumin 2 teaspoons ground turmeric 1 teaspoon chili powder 1 teaspoon garam masala 1 teaspoon ground coriander 1/2 large head of cauliflower 3 potatoes 3 tablespoons oil or ghee...Read More
