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Archive for the 'Recipes' Category

Lemony Pesto Pasta with Edamame and Almonds

serves 4 to 6 8 ounces spaghetti 1/2 cup pesto 8 ounces spinach 2 cups edamame (shelled and shucked, the peas, not entire pods) juice from 2 lemons (plus fresh lemon wedges for serving) 3/4 cup almonds, crushed and lightly toasted Heat a large pot of water to boiling, cook pasta until al dente. Remove [...]

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Rainbow Pasta Salad

Ingredients: rotini pasta (we used “garden” flavored for the variety of colors) balsamic vinegar olive oil s + p mustard grated parmesan for serving parsley or cilantro a variety of beans, fruits and vegetables for color. We used: red-peppers, tomatoes, beans, strawberries orange-carrots yellow-corn green-broccoli blue-blueberries purple-cabbage black olives, because its not pasta salad without [...]

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Green Apple and Macadamia Quinoa

We subsituted almonds and they were delicious! 1 cup uncooked quinoa 1/2 cup macadamia nuts 1 small garlic clove, minced 1 small green onion, thinly sliced 3/4 cup seeded diced cucumber 1 cup diced green apple 1/2 cup diced green bell pepper 1/4 cup diced celery 1/2 red serrano chile, seeded and thinly sliced Juice [...]

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Asparagus and White Bean Salad with Tarragon Pesto

This asparagus and white bean salad was very popular last weekend, and super easy and quick to make! We used canned beans and served it with couscous, but it would be good with any grain or pasta. We’ll be saving this one for future use at dinner church for sure. Ingredients 8 ounces dried white [...]

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دم پختك (Dam Pokhtak)

Ingredients: Rice Yellow beans Onion Saffron Turmeric Salt Instructions: Boil the yellow beans and cook the rice with oil and salt (beans and rice shall be cooked in separate pots). Once they are cooked, mix the cooked rice with boiled yellow beans and fried onions, add turmeric and salt. Let this mix cook for 30 [...]

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اش رشته (Ash Reshteh)

Ingredients: Chick peas Beans Lentil Leek Parsley Spinach Persian-style noodles Dried mint Onion Garlic Instructions: Cut all of the vegetables and boil vegetables and all ingredients (except onion, garlic, and mint) together. Once they are boiled, cook them for 20-30 more minutes. After the water with all ingredients is boiled, you will add noodles. In [...]

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Richard’s White Bean and Escarole Soup

Here’s what we did for around 40, cut back to about the size of a meal for around 6: 2 cans of canellini or Great Northern beans, strained 1.5 32oz boxes of veggie broth 1-2 heads of Escarole, cleaned and chopped or shredded into pieces around 1″ wide 1/3 to 1/2 lb of peeled garlic [...]

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West African Vegetable Stew

Prep Time 15 minutes Cook Time 30 Minutes 1 tablespoon vegetable oil 2 cups sliced onions 2 cloves garlic, minced 1 pound sweet potatoes, peeled and cut into ¼-inch half-slices 1 large tomato, coarsely chopped (1 ½ cups) ½ cup raisins ½ teaspoon ground cinnamon ½ teaspoon crushed red pepper 1 can (10 ½ ounces) [...]

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Gaeng Daeng Namtoa Gai (Thai Squash Curry)

(serves 8–we multiplied by 5) 2 tablespoons canola oil 3 teaspoons red curry paste (or more depending on your heat preference) 1 cup coconut milk, divided 1 1/2 cups diced chicken thigh meat or 1 cup sliced mixed fresh mushrooms 1 cup water 2 1/2 cups diced winter squash or pumpkin, peeled 1/2 cup Thai [...]

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Black Eyed Peas

We weren’t able to get enough black eyed peas in time this Sunday, so we made it with a mixture of beans — black-eyed peas, soybeans, pinto beans, Great Northern beans, maybe one or two others — which actually turned out great. You can make it with any similar beans. If you make it with [...]

Posted in: Recipes