these ones have saved us at times this year.
Hearty Lentil Stew4 cups water1 cup dried lentils1 cup fresh or canned tomatoes, chopped
4 large carrots, chopped
2 onions, chopped
1 teaspoon dried thyme1/2 teaspoon dried marjoram 2 tablespoons dry sherry, optional
Cook together until lentils and carrots are soft, 40-45 minutes.
1/4 cup fresh parsley, chopped
a pinch of salt
Stir in parsley with salt to taste. Heat another minute and serve, with grated Swiss or Gruyere cheese if you'd like.
Potato Carrot Soup2 tablespoons butter
1/2 cup onion, chopped
Melt butter in a large saucepan. Add onion and saute until translucent.
3 cups potatoes, diced
2 cups vegetable broth or water
1/2 teaspoon salt, (less if you use the broth)
1/4 teaspoon pepper
1/4 cup celery with leaves, chopped
1/2 cup carrots, diced or shredded
1/8-1/4 teaspoon ground nutmeg, dried marjoram, celery salt, dried dill or paprika
Add, cover and cook until vegetables are tender, about 15 minutes. For a creamier soup, remove some of the cooked potatoes, puree them and return to the saucepan.
2 cups milk
3 tablespoons flour
Mix together until smooth. Add to soup and cook until thickened, stirring constantly. Garnish with fresh chopped parsley.
Optional:
Add 1 cup shredded cheddar cheese
or
Use 1 cup potatoes and add 2 cups corn.
Roasted Winter Vegetables6-8 cups winter vegetables such as: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets winter squash, peeled and cut into 1 inch pieces.
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as: rosemary, thyme, parsley, oregano.
Toss your chosen ingredients together. Spread in a single layer on greased baking pans. Roast in a preheated oven at 425F until tender, 30-45 minutes, stirring occasionally.
Optional: add chopped onions 10 minutes into baking time.
Roasted garlic sauce: Remove loose papery layers from outside of a whole garlic bulb but do not peel. Slice off top of the bulb, exposing the tip of each clove. Place on a square of aluminum foil and drizzle with 1 tablespoon olive oil or season with salt and pepper. Wrap tightly and bake alongside the vegetables until tender.
Squeeze soft roasted cloves into a small bowl. Mash with a fork, and stir in 3/4 cup plain yogurt. Serve with roasted vegetables.
All taken from Mary Beth Lind and Cathleen Hockman-Wert's Simply in Season: Recipes that celebrate fresh, local foods in the spirit of More-with-less. Scottsdale: Herald Press, 2005.