Avocado Curry Salad

Fresh and spicy, this salad takes just minutes to toss together, and makes a wonderful light lunch, or a surprising and refreshing side dish. Ingredients: 1 ripe avocado, cut into medium chunks Handful of cherry tomatoes, halved 5-10 mushrooms, halved or quartered (depending on size) 1/4-1/3 cup red onion, diced 1 hot pepper, sliced (optional)…

Alt-Slaw 2 – A White Cabbage Variation

  The Alt-Slaw has become a regular on our table, but I’ve been looking for what to do with white cabbage, which has been arriving at my doorstep weekly in my organic vegetable basket. I’ve played around with a few recipes, and finally come up with one worthy of a post. I hope you’ll agree!…

Late Summer Lentil and Butternut Squash Stew

We recently began ordering seasonal organic vegetables, which has given me opportunity to get creative with seasonal ingredients. A bounty of leeks and squash inspired this light and delicate, yet satisfying and nutritious, lentil stew. Ingredients: 1 onion, diced 2 leeks, sliced 1.5 cups canned crushed/diced tomatoes Oil for sautéing (I used canola) 3 cups…

Hot Pepper, Black Bean, and Cherry Tomato Salad

Inspired by Courtney and her hanging garden… Warning: If you have an aversion to spicy food, cilantro, or arugula, this is not for you. Note: The version I had for dinner did not have scallions in it, but I wished it had, so I added it to the ingredient list, untested. 1 basket ripe cherry…