Lentil Soup with Balsamic-Roasted Winter Vegetables
From Cooking Light Ingredients: 1 2/3 cups cubed peeled sweet potato, (about 8 ounces) 1 2/3 cups cubed peeled parsnip (about 8 ounces) 1 2/3 cups cubed peeled carrot (about 8 ounces) 3 tablespoons balsamic vinegar, divided 2 tablespoons olive oil 1/8 teaspoon kosher salt 1 cup (4 ounces) chopped pancetta 1 cup chopped shallots (about 6 large) 1 cup chopped red onion (about 1 medium) 1 tablespoon fresh thyme leaves 1 tablespoon minced garlic 1/2 teaspoon black pepper 1/4 cup dry white wine 1 1/4 cups dried lentils 6 cups fat-free, less-sodium chicken broth, divided 8 cups Swiss chard,...
Read MoreAutumn Turkey and Apple Pot Pie
From the New Jersey Star Ledger Ingredients: For pastry: 1-1/3 cups flour 1/2 cup unsalted butter, chilled and cut into chunks 3 ounces cream cheese, chilled and cut into chunks 1 large egg yolk For filling: 1 tablespoon butter 1-1/2 pounds ground turkey (or 3 cups of diced leftover turkey) 2 medium sweet onions, peeled and thinly sliced 1 pound Golden Delicious apples, peeled, cored and thinly sliced 1 pound sweet potatoes, peeled, halved and thinly sliced 2 teaspoons dried rubbed sage 1-1/2 teaspoons caraway seeds 1-1/3 cups turkey broth 2/3 cup apple juice 3 tablespoons...
Read MoreSweet Potato and Turnip Mash with Sage Butter
Recipe From Eating Well Ingredients: 1 pound sweet potatoes, peeled and diced 8 ounces turnips (about 2 medium), peeled and diced 3 large cloves garlic 30 fresh sage leaves, divided (12 left whole, the rest cut into strips) 2 tablespoons butter 1 teaspoon kosher or sea salt 1/2 teaspoon coarsely cracked pepper Directions: Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep...
Read MoreAfrican Sweet Potato Soup Recipe with Peanut Butter, Black-eyed Peas and Beans
Adapted by Farmer Dave’s from Gluten-Free Goddess Ingredients: 1 tablespoon light olive oil or peanut oil 1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild) 1/2 teaspoon cinnamon 1 medium onion, peeled, diced 4 cloves garlic, minced 1 medium sweet potato, peeled, diced other diced root vegetables, such as carrots, radishes, or turnips, as desired 1 large bell pepper, cored, seeded, diced 1 jalapeño or other hot chile pepper, seeded, diced fine 1 14-oz. can black-eyed peas, rinsed, drained 1 14-oz. can white beans,...
Read MoreSweet Potatoes, Apples, and Braising Greens
Adapted by Farmer Dave’s from Epicurious Ingredients: 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices 5 tablespoons unsalted butter, plus 3 tablespoons melted 1 tablespoon fine sea salt 2 teaspoons freshly ground black pepper 3 medium baking apples, such as Corltand, peeled, cored, and cut into quarters 6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips 1/4 cup loosely packed fresh parsley leaves, coarsely chopped Directions: Preheat oven to 400°F. On...
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