Asparagus with Sweet Mustard Dressing

Asparagus with Hot and Sweet  Mustard Dressing Serves 4 This simple salad not only looks and tastes terrific, it is easy to prepare. 12-16 ounces asparagus 2 tablespoons hot and sweet mustard 1 tablespoon rice wine vinegar 2 tablespoons toasted sliced or slivered almonds 2 tablespoons finely minced red pepper Break tough ends off asparagus. Steam for 4 to 6 minutes, until asparagus is still firm and bright green but no longer hard. Remove... [Read More...]

Sweetheart of a Salad Recipe

Sweetheart of a Salad Serves 4 Packed with seasonal produce, this salad tastes and looks great. I recently bought Cocktail Grapefruits and they are very sweet and delicious but smaller so use 2 if you can find them. 8 cups spinach, washed and dried 1 large pink or white grapefruit, peeled and sectioned 1/2 avocado, sliced 2 tablespoons plus 1 teaspoon sesame seeds, toasted 2 tablespoons rice vinegar 1 teaspoon sweetener 1 teaspoon tamari... [Read More...]

Pressure Cooked Middle Eastern Chickpea Soup with Spinach

Middle Eastern Chickpea Soup with Spinach Serves 4 to 6 13 minutes at high pressure; natural pressure release; 2 minutes stovetop cooking This recipe reminds me of a kind of cooked whole bean hummus with spinach. It tastes like “real” food which is why I love it. You know how I feel about garbanzo beans (chickpeas) so… it’s no wonder that I love this soup. 1 tablespoon olive oil (optional) 2 cups coarsely chopped onions 3... [Read More...]

Winter Vegetable and Barley Soup in the Pressure Cooker

Winter Vegetable and Barley Soup Serves 6-8 10 minutes at high pressure; natural release This pressure cooked recipe takes you beyond traditional mushroom barley soup and includes fresh vegetables of the season. If you want to add any cruciferous vegetable such as broccoli or cauliflower, add them after the pressure comes down. 1 tablespoon olive oil 1 cup sliced onions, shallots or leeks ½ cup chopped celery 1 ½ cups roughly chopped... [Read More...]

Tangy Buckwheat Noodle Stew with Cabbage

Tangy Buckwheat Noodle Stew with Cabbage Serves 4 to 6 This is a great combination of noodles and tangy sweet cabbage. I call it a stew but it really isn't. The colors are bright and the flavor is perky. 1 tablespoon canola oil 2 cups red onion, coarsely chopped 2 cloves garlic, minced 4 cups finely shredded red cabbage 4 cups finely shredded Savoy or green cabbage 1 large carrot, halved lengthwise and thinly sliced 5 prunes, pitted... [Read More...]

Jill’s Recipes #18 – As Simple As A Child’s Pumpkin Pie

My son Shane was a judge at Tierra Vegetables' pumpkin pie contest. He and the other esteemed judges tasted 10 pies. The first place winner was the young Lily Alves and her recipe As Simple as A Child's Pumpkin Pie developed by her Grandma Karen Alves. Very tasty. As Simple As A Child's Pumpkin Pie 4 1" rounds of Butternut Squash 4 tablespoons Butter cut into quarters 1 teaspoon. Cinnamon 1/4 teas. Allspice 1/2 teas. Vanilla... [Read More...]

Jill’s Recipes #17 – Curried Pear and Squash Soup

Curried Pear and Squash Soup Serves 4-6 Even though squash is sweet, it still tastes great paired with pear. If you like, you can add a pinch of cayenne for contrast, in addition to the lemon juice in the recipe. 3 delicata squash, roasted, to equal 2 cups 1 small onion, diced 1 medium D'anjou or comice pear, peeled and cut into chunks 2-3 teaspoons or more curry powder 2 tablespoons chicken flavored broth powder 4 cups water 1 tablespoon... [Read More...]

The Veggie Queen’s Stuffed Shiitake Mushrooms

This is one of my older recipes when I used meat substitutes. If you no longer use them either, I’d suggest making a spiced up quinoa stuffing and using that instead. These will be equally as delicious. If you are cooking for real “meat eaters”, stick with using the “sausage” type stuffing so that they feel more at home. Stuffed Shiitake Mushrooms Serves 4-8 as an appetizer Appetizers don’t need to be complicated.... [Read More...]

Jill’s Recipes #15 – Polenta Triangles with Roasted Red Pepper Relish

Polenta Triangles with Roasted Red Pepper Relish Makes enough for 8-10 people as an appetizer I have made this recipe for many years, always to rave reviews. You have to plan to make the polenta in advance since it needs to cool and set up. I've made the relish without the polenta but I think that they taste great together. If you end up with extra red peppers in the jar, you may want to wrap them in plastic and store them in the freezer for later... [Read More...]

The Veggie Queen’s Harvest Vegetable Soup and Allium Broth

Harvest Vegetable Soup Serves 6-8 Use whatever vegetables are harvest fresh for this soup. If you have corn or green beans, add them when you add the tomato. 2 tablespoons canola oil (optional) 2 medium leeks, sliced 5 cloves garlic, minced 3 cups peeled, cubed winter squash like Delicata, Sweet Dumpling or Butternut 3 cups sliced potatoes, like Yukon Gold ½ cup diced carrot 6 cups Allium Broth 1 sweet red pepper, diced 2 large tomatoes (heirloom... [Read More...]