Ingredients:
1 cup Quinoa (rinsed, or as instructed on package)
1 cup Vegetable stock (or water)
1 Orange (zested and juiced)
2-3 cups Sweet Potatoes (or Squash) in 1/2 inch dice
1/2 cup walnuts
Handful of Parsley (or cilantro), chopped

Sauce:
1 Lemon (zested and juiced)
1 teaspoon Garlic Chili Paste
1 teaspoon Dijon Mustard
1 cup Extra Virgin Olive Oil
Salt and Pepper to taste

Instructions:
1. Combine Quinoa, stock, orange zest and juice in a small pot.  Bring to a boil, then lower heat to simmer for 10-12 minutes until liquid is absorbed.  Remove from heat.
2. Toss the diced Sweet Potato (or diced Squash) with olive oil, salt and pepper.  Roast in a 375 oven for 30 minutes, until edges start to caramelize and the pieces are fork tender.
3. Dry roast walnuts in a pan with a few pinches of your choice of aromatics (powdered ginger, ground coriander, curry, cinnamon, etc) until golden brown.  Set aside.
4. Whisk together all the Sauce ingredients, adjust flavors by adding a splash of orange juice or apple cider vinegar as you prefer.
5. Combine Sauce with the still warm Quinoa, roasted Sweet Potatoes, toasted Walnuts and chopped Parsley.  Serve warm.

As as salad … serve chilled leftovers on top of a bed of salad greens and top with crumbled goat cheese.

Ingredients:
1 cup flour – plus plenty more on hand
1/4 teaspoon grated nutmeg (use more or less to taste)
1 teaspoon salt
1 cup Pumpkin Puree (if watery simmer it to thicken, then allow to cool)
1/2 cup grated Parmesan cheese

Directions:
1. In a large bowl combine dry ingredients, gradually stir in pumpkin and cheese until flour is incorporated.  Add additional flour gradually until the dough is not too sticky.  Turn out dough onto a well-floured work surface and knead for a few minutes.
2. Divide dough into 4 sections, roll each section into a cylinder of 1/2 inch diameter.  Cut cylinder into 1 inch sections and roll each section with a fork to give it ridges.
3. Arrange finished Gnocchi sections on a lightly floured cookie sheet, cover with a lightly dampened paper towel until you are ready to cook.  To freeze the Gnocchi place the cookie sheet in the freezer (without towel) until pieces are firm, then store pieces in a freezer bag.
4. Bring a large pot of salted water to a rolling boil.  Drop in fresh Gnocchi and boil for 4 minutes, pieces will rise to the top.  Frozen Gnocchi may take an extra minute.

Serve: Try a  Sage Browned Butter Sauce … Brown a few tablespoons of butter in a roomy saute pan, add a few fresh sage leaves until they crisp, and then add the cooked Gnocchi tossing to coat.  Serve with parmesan and fresh pepper.

Variations:  Add add one egg yolk in with pumpkin puree.  For a different flavor try a combination of potato and pumpkin, or ricotta and pumpkin.

Directions:
1. Toss prepared veggies in a bowl with the oil, salt and pepper
2. Arrange the veggies in a single layer in a roasting pan
3. Roast in the middle of a 375 degree oven for 15 minutes
4. Remove veggies temporarily, turning them over or mixing to ensure even cooking
5. Roast for an additional 15 minutes, until the veggies are lightly browned and fork tender

OPTIONS: This recipe works with most sturdy veggies … substitute or add a chopped parsnip, cauliflower florets or large sliced shallot … just keep all veggies a similar size.

Try some of our other recipes such as Jerusalem Artichoke and Arugala Salad or Jerusalem Artichoke Soup.

Directions:
1. Saute onion, garlic, and thyme in the oil until onions are soft.
2. Add  stock, water and cobs.  Bring to a boil then simmer for 20 minutes.
3. Remove cobs, add potatoes, half of the corn, and simmer until potatoes are soft.
4. Puree soup with an immersion blender, or in batches in a blender.
5. Add the remaining kernels and simmer for another 5 mins.
6. Taste and adjust seasonings.
7. Serve with a garnish of fresh herbs, such as parsley or basil.

METHOD:
Sweat the veggies in the oil & butter
Add stock & some spices & cook for 20-40 mins
Puree – add coconut milk – readjust spices
Salt to taste
Serve hot or cold with  fresh herb garnish

Ingredients:
1 pound carrots, medium chop
1 medium onion, medium chop
6 garlic cloves, crushed
1 (2-inch) piece fresh ginger, small chop
3 tablespoons vegetable oil
2 teaspoon Orange zest
1/2 cup orange juice.
4 1/2 cups chicken stock, homemade or reduced-sodium canned broth
1 bay leaf
Salt and pepper, to taste
Garnishes: Sour Cream or Plain Yogurt, Cilantro or Parsley

Directions:
1. Saute carrots, onion, garlic, and ginger  in the oil until onion is golden, 6 to 8 minutes.
2. Add chicken stock, orange zest, and bay leaf.  Bring to a boil. Reduce to simer, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
3. Using a stick blender (or food processor or blender) puree until smooth
4. Stir in orange juice and season with salt and pepper to taste.
5. Cook over medium heat, stirring occasionally, until just heated through.
6. Garnish with sour cream or yogurt and minced cilantro or parsley

Ingredients:
Corn – 6 ears, cut kernels from cob, reserve cobs
Onion – 1 large, rough chop
Broth (vegetable or chicken) – 1 quart
Garlic – 1 large clove, smash
Bay Leaf – 1 leaf
Salt and Fresh Ground Pepper – to taste

Directions:
1. Combine corn cobs, onion, broth, garlic bay leaf and seasonings in a large soup pot.
2. Bring to a boil, cover, reduce heat to a simmer, and cook for 30 minutes.
3. Remove bay leaf and cobs, taste and adjust seasoning, add corn kernels and simmer for another 5 minutes until kernels are crisp tender.
4. Using a stick blender puree the soup in the pot, or use a blender or food processor.
5. If preferred strain the soup to remove any solids, and chill.
6. Serve with a garnish of chives, or herbs of your choice.

Ingredients:
Corn – 3-4 ears, cut kernels from cob, reserve cobs
Onion – 1 medium, mince
Ginger – 2 inch piece, peel and mince
Vegetable Oil – 2 Tbs
Flour – 2 Tbs
Stock (Chicken or Vegetable) – 1 quart
Water – 2 cups
Miso Paste – 1/4 cup, or to taste
Soy Sauce – 2 Tbs
Sesame Oil – 1 Tbs
Fish Sauce – 1 Tbs (optional)
Sugar – 1 Tbs (only add if using the Fish Sauce)
Red Pepper Flakes – a pinch (optional)
Tofu – 1 package, cubed
2-3 cups of the green Vegetable of your choice (bok choi, snap peas, broccoli, etc)

Directions:
1. In a large soup pot saute onion and ginger in the oil, until onion softens.  Add flour and cook for a few minutes while stirring continuously.
2. Add stock, water, miso, soy, sesame oil, fish sauce, sugar, red pepper flakes and corn cobs.  Bring to a boil, then reduce heat to a low simmer.  Cover and cook for 20 mins.
3. Remove cobs and taste broth, adjusting seasonings as preferred.
4. Add corn kernels, tofu and green vegetable.  Cook until corn and vegetable are just cooked through but not mushy.
5. Serve immediately with a garnish of fresh sliced scallions, cilantro and/or parsley.

Method
Combine ingredients in the food processor and pulse until the correct texture is acheived.  All ingredients are added to taste.

Method
1. Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots,
celery and garlic for 5 minutes over low heat until translucent. Add the salt
and pepper, pour in the broth, and bring to a boil.
2. Add the rice to the broth and cook for 15 minutes or until the rice is
almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.
3. When the rice is done, pour the soup into four bowls, sprinkle with cheese,
and serve.

VARIATIONS: Instead of rice, add 2 pounds cubed potatoes at the same time as
the broth. Or serve the soup over garlic-rubbed bread.