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Archive for the 'Recipes' Category


A delicious Czech garlic soup, introduced to St. Lydia’s by Aaron and Shamika! 6 cloves garlic 2 Tbsp butter (optional) 1/2 onion (any kind) 6 cups broth (any kind) 2 potatoes 2 eggs (optional) paprika and fresh marjoram parmesan or some other sharp cheese for garnish (optional) Rye croutons Sautee minced garlic and chopped onions […]

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Spinach and Goat Cheese Frittata

Special hint for cooking this at the Zen Center: Richard discovered that the frittata set and cooked best on the “convection roast” setting on the oven. Serves 4 Ingredients 3  tablespoons  olive oil 1/2  medium onion, thinly sliced kosher salt and black pepper 5  ounces  baby spinach (about 6 cups) 10  large eggs, beaten 4 […]

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Red Lentil-Pumpkin Soup

Serves 4 Time: 30 minutes Source: Adapted from Cooking Light Ingredients 1 tablespoon canola oil 1 medium yellow onion, chopped 1-2 cloves garlic, minced 1 teaspoon ground cumin 1/4 teaspoon fine salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground red pepper (cayenne) 1 tablespoon grated or minced peeled fresh ginger 3 1/2 cups vegetable broth, […]

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Totally Improvisational Green Tomato & Black Bean Soup

Last Sunday Richard was tasked with making black bean soup from the 8 cans of beans we had in the fridge, and the last crop of tomatoes from the St. Lydia’s Enough for Everyone Garden. What he made was delicious!  Here’s the recipe. 1 large onion 4-5 cloves of garlic 1 pint of green tomato […]

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Hot Peanut Soup, Warm Salad, Sage (or Sagacious?) Pesto

Fall Curried Apple Soup (serves about 6) Total prep and cooking time: about 45 minutes Ingredients we actually used (scaled back for about 6 people): 4 Leeks, sliced 3 cloves of garlic, minced ½ lb. of potatoes (blue potatoes and yukon golds are great soup potatoes), chopped into bite-sized chunks ½ head of cauliflower, chopped […]

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Banana Bread

Maria generously agreed to share the recipe for the delicious banana bread she brought for dessert at Dinner Church last week. So good! ingredients 1/3 cup butter 1/2 cup sugar 2 eggs 1 3/4 cup sifted all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup mashed ripe bananas 1/2 cup […]

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Apple Bread

Maria made this delicious apple bread for dessert last Sunday, and agreed to share the recipe with us.  Enjoy! INGREDIENTS 1 cup oil 3 eggs 2 cups sugar 1 tsp. vanilla 3 cups apples, diced 3 cups all-purpose flour 1 tsp. cinnamon 1 tsp. baking soda 1 tsp. salt 1 cup chopped nuts (optional) INSTRUCTIONS Combine and set aside the oil, eggs, sugar, and vanilla. […]

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Thai Green Beans with Basil and Thai Rice Noodle Salad

Thai green beans with basil This is a veggie version. For a more traditional version, use 1/2lb of ground pork instead of tofu and fish sauce instead of the final soy sauce addition. Also jalapeño can be replaced with any other hot pepper, including traditional Thai varieties. -Phil Serves 4 1/2 package firm tofu 1T soy sauce 1/2T toasted sesame […]

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Garbanzo Beans with Chard and Tomatoes from the St. Lydia’s Enough for Everyone Garden, with Corn on the Cob on the side

Ingredients from Garden: Chard Tomatoes from Fresh Direct: shallots green onions lemons tomatoes Directions (each item is a separate task that can be delegated): PREP Boil a big pot of water for corn Put bread in: turn oven on to “350 convect bake”, take bread out of plastic, put bread directly on rack in oven, […]

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How to Make a Big Meal No Biggie: Heather’s Tips on Lead Cooking

Heather’s Note: I’m the copy editor at a food magazine, which is pretty much my dream come true. As part of my job, I occasionally write for the Everyday Food blog, and recently my editor asked me if I could write a post about the cooking I do at St. Lydia’s. While my magazine’s readers […]

Posted in: Recipes