This is a flavorful mélange that is not wet enough to be a soup, but not dry, either. Although you could easily add more liquid for a soup or cook it dry as a side dish. INGREDIENTS: 3 cups cooked cranberry beans (see recipe for Basic Braised Shelling Beans on site) 2 cups carrots, cut...Read More

This healthy vegetarian dish is beautiful to serve and very delicious, especially on a cool fall or winter evening! Chickpeas can be added as a additional protein source. INGREDIENTS: Curry Sauce: 3/4 can coconut milk (reserve remaining 1/4 can) 3 cloves garlic 1 thumb-size piece galangal or fresh ginger, sliced 1 1/2 teaspoon ground coriander...Read More

Similar to a Thai curry, this dish has a good balance of curry and heat. If you enjoy a hotter, spicier curry, add more cayenne. Be sure to roast the butternut squash ahead of time. INGREDIENTS: 2 tablespoons olive oil 1 cup sliced onion 1 tablespoon minced ginger 1 tablespoon minced garlic 1 plum tomato,...Read More

INGREDIENTS: 2 tablespoons olive oil2 medium onions chopped fine3 carrots1 red bell pepper cut into 1/2 inch cubes6 medium garlic cloves, minced or pressed1 tablespoon chili powder1 tablespoon cumin, ground2 teaspoons coriander seeds, ground2 teaspoons marjoram, fresh chopped2 pounds grass fed ground beef, lean1 ½ pounds scarlet runner beans (or canned red kidney beans) soaked...Read More

INGREDIENTS: For Stew:1 large onion, diced2 tablespoons vegetable oil1 teaspoon coriander seeds, crushed1 teaspoon cumin seeds, crushed2 tablespoons fresh ginger root, minced2 cloves garlic, chopped1 jalapeno, finely chopped2 teaspoons curry powder2 teaspoons garam masala2 tomatoes ripe, cubed 4 cups chicken or rich vegetable stock2 cups garbanzo beans, fresh or canned2 large red potatoes peeled and...Read More

Despite its humble name, this is one of the tastiest soups for a cold winter evening dinner. It’s also a very versatile recipe – replace the chicken stock with vegetable stock and leave out the ham hocks and you have a vegetarian version. Or, add cooked sliced sausages or pasta for a hearty main course...Read More

A healthy, delicious chili that’s sure to please! Smoky chipotles combined with the earthy-sweetness of pumpkin and assertive spices makes this chili a crowd pleaser, too.   INGREDIENTS: 2 tablespoons extra-virgin olive oil 1 large yellow onion, chopped 1 yellow or red bell pepper, cored, seeded and chopped 4 cloves garlic, finely chopped 1 1/4...Read More

There’s nothing quite as satisfying as a bowl of chili when the cooler temperatures of fall arrive! Easy to prepare, it’s the perfect meal for a weekend supper or to feed a crowd on game day! Set out small bowls of chopped onions and grated cheese, your favorite hot sauce and you’re ready to party....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) have 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

INGREDIENTS: 7 cups water3 x 6 inch piece of konbu (kelp), wiped with a damp cloth and scored with a sharp knifeSmall handful (1/2 to 3/4 cup) hana katsuo (dried bonito flakes)Ball of Miso the size of a tennis ball (white miso in warmer weather, 2:1 or 3:1 red miso to white miso in cold...Read More