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[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” id=” custom_class=” av_uid=”] Kichidi From Roshni Prabakar Roshni learned how to make the following dish from a former neighbor of hers in…
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[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” id=” custom_class=” av_uid=”] Jack’s “Very Versatile” Homemade Salad Dressing From Jack Kittredge Jack Kittredge started making this dressing about 30 years ago,…
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[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” id=” custom_class=” av_uid=”] Indian-Spiced Kale and Chickpeas From Eating Well Magazine Ingredients: 1 tablespoon extra-virgin olive oil 3 cloves garlic, minced 1…
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[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-li6erk2x’ admin_preview_bg=”] Grilled Potato and Carrot Salad From The New Vegetarian Grill Ingredients: 1 ¾ lb potatoes, cut ¼” thick and 3″ long 3…
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[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” id=” custom_class=” av_uid=”] Green Eggs (and ham) Rhea Yablon Kennedy Serves 2-3 Ingredients: ¾ cup steamed spinach or other greens, drained and…
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[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” id=” custom_class=” av_uid=”] Hot and Sour Soup with Swiss Chard From Madison Area CSA Coalition This recipe is adapted from Great Greens…
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