Serves 8. Borscht is a beet soup that originated in Ukraine. It is very popular in many Eastern and Central European cultures. There are many different versions of borscht; some…
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from “Vegetarian Cooking for Everyone,” by Deborah Madison 4 medium to large ripe but firm tomatoes 1 cup cooked rice, couscous, quinoa or other grain 1/2 cup toasted pine nuts…
Time: 30 minutes 12 ounces whole small fingerling potatoes 3 to 4 tablespoons mayonnaise, or as needed 3 tablespoons Greek or other thick yogurt, or Lebanese laban or sour cream…
Serves 4 – recipe courtesy Emeril Lagasse Ingredients 2 cups fresh shelled peas or 1 (10-ounce) package frozen peas 1 tablespoon butter 1/4 cup chopped onion 1 tablespoon chopped fresh…
from “Great Vegetarian Cooking Under Pressure” by Lorna Sass. Submitted by CSA member Norina. Norina says, “this is a new recipe for us. It was a good choice for a…
from Vegetarian Cooking &Vegetable Classics 10-15 radishes 1 dessert apple; peeled, cored, and thinly sliced 2 celery stalks, thinly sliced 1 small, ripe mango, peeled and cut into small chunks…
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