Recipes

Beverages

Kefir Smoothie InspirationsKombucha Sheri’s Spiced Cider

Breads & Grains

Acorn Squash Stuffed with Mexican Quinoa Barley Salad Bourbon Banana BreadChameleon GranolaChocolate BreadGrainy Waldorf SaladHot Crossed Buns* Moosewood Pizza Dough No Knead, No Fuss Pizza DoughPumpkin Nut BreadQuinoa Tabbouleh SaladRed River Muffins Steel Cut (Irish) Oats Spring Rice Bowl with Asparagus and Brown Rice

Breakfast

Bircher Muesli • ApplesauceCarrot-Date Muffins with Cashews Chameleon GranolaChocolate Oatmeal Peanut Butter Muffins •  Fruit Compote (for yogurt) Oatmeal BarsPumpkin Quinoa Muffins Red River Muffins Steel Cut (Irish) OatsSweet Potato Bran Muffins

Dressings, Dips, Sauces & Spreads

Applesauce Hummus Cranberry Sauce with Port and Dried Figs Chunky Salsa Foolproof Vinaigrette Fruit Compote Homemade Peanut Butter Indonesian Peanut Sauce Pesto Tropical Fruit Salsa

Energy & Protein Bars

Cocoa Shot Blox Sunshine Bars (with varieties) Peanut Ginger Squares Walamee Balls Whole Grain Chews

Legumes & Vegetarian

Calypso Roti • Hoppin’ John (Vegan) Israeli Couscous and French Lentil Salad Libyan Lentil Salad Nutty Rice Pilaf with TofuSpanish Chickpeas Spiced Bangladeshi Mung Beans and Rice • Tostadas Spicy Tempeh FajitasTempeh-Stuffed Poblano Peppers Tofu Deli Slices Warm Butternut Squash Salad

Meat

Bundt Pan Roast Chicken • Chicken in a PotAncho-Cocoa Pulled PorkCheater Pulled Pork Indonesian Lettuce WrapsJamaican Jerk MarinadeLebanese Stuffed Baby EggplantsQuiche with Peppers and Chorizo Sierra Leonian Baked Chicken with Peanut Sauce •   Spaghetti with Bison Meatballs •  Yogurt and Mint-Marinated Lamb Shish KebabsPork Confit (for Bahn Mi sandwiches)

Pasta & Noodles

Beet and Ricotta Stuffed Shells Butternut Squash PastaKabocha Udon Noodle Bowl Israeli Couscous and French Lentil SaladSimple Soba Noodles with Garlic and Kale Soba Noodle Salad with Mushrooms

Pizza

Moosewood Pizza DoughNo Knead, No Fuss Pizza Dough Obama’s Argula Pizza Spinach-Feta Filling (for calzones or pizza) Walnut, Gorgonzola, and Caramelized Onion Pizza

Salads

Asian-Style Salad with Chow Mein Noodles Barley Salad Foolproof Vinaigrette Gado Gado (Indonesian salad with peanut dressing)Grainy Waldorf SaladIsraeli Couscous and French Lentil Salad Israeli Z’atar Salad Libyan Lentil Salad Quinoa Tabbouleh Salad Soba Noodle Salad with Mushrooms Warm Butternut Squash Salad Warm Potato and Edamame Salad Watermelon and Feta Salad

Sides & Appetizers

Dolmas Fire-Roasted Brussels Sprouts Kale Chips Kimchi Nutty Rice Pilaf with Tofu Savoy Cabbage with Apples Savoy Cabbage GratinTempeh-Stuffed Poblano Peppers

Soups & Stews

Avgolemono SoupButtercup Lentil SoupChlodnik (Summer Borscht) Curried Butternut Squash Soup Four-Lentil Soup German Fruit Soup Kabocha Udon Noodle Bowl Mandarin Hot and Sour Soup Mexican Black Bean Soup with SausageMoroccan Stew Pea Parmesan Smoky Sweet Potato Southwestern Green Chili Summer Tomato and Red Bell Pepper Soup

Sweetness

Almond Roca Candy Applesauce Chocolate SyrupChocolate-Zucchini Cake Date-filled Oatmeal Cookies Fruit Compote Ginger Pecranberry Biscotti Grandpa Ward’s Googly Buns Green Tea Cupcakes Mexican Spiced Chocolate Sorbet Micro Mini CheesecakesNanaimo BarsPumpkin Gingerbread Pumpkin Pie (the Smoothest) Raspberry Coffee Cake Silken Chocolate Mousse Sour Cream Coffee Cake

Travel the World

Asian-Style Salad with Chow Mein Noodles Avgolemono Soup Fresh Spring Rolls Gado Gado (Indonesian salad with peanut dressing)Indonesian Lettuce WrapsIsraeli Couscous and French Lentil Salad Jamaican Shepherd’s Pie (Vegan)Kabocha Udon Noodle Bowl KimchiLebanese Stuffed Baby Eggplants Libyan Lentil Salad Moussaka (Vegan) Potato and Kale Enchiladas (Vegan)Punjabi Spinach and Chickpeas Sierra Leonian Baked Chicken with Peanut Sauce Spanish Chickpeas Spiced Bangladeshi Mung Beans and Rice Super Quick TostadasSushi Bowls • Bahn Mi Sandwiches

Vegan

Applesauce Carrot-Peanut Butter Sandwiches Cocoa Shot Blox Fruit Compote Jamaican Shepherd’s Pie Kabocha Udon Noodle Bowl Kimchi Libyan Lentil Salad Moussaka Peanut Ginger Squares Potato and Kale Enchiladas Soba Noodle Salad with Mushrooms Spanish Chickpeas Spiced Bangladeshi Mung Beans and Rice Spicy Tempeh FajitasTempeh-Stuffed Poblano Peppers Punjabi Spinach and ChickpeasWalamee BallsWhole Grain Chews

Vegetable Mains

Acorn Squash Stuffed with Mexican Quinoa Asian-Style Salad with Chow Mein Noodles •  Barley Salad Beet and Ricotta Stuffed Shells Butternut Squash Pasta Carrot-Peanut Butter Sandwiches Fire-Roasted Brussels Sprouts Fresh Spring Rolls Gado Gado (Indonesian salad with peanut dressing) Jamaican Shepherd’s Pie (Vegan) Kabocha Udon Noodle Bowl Moussaka (Vegan) Potato and Kale Enchiladas (Vegan) Potato and Kale QuesadillasPunjabi Spinach and Chickpeas Simple Soba Noodles with Garlic and KaleTempeh-Stuffed Poblano Peppers

*includes exterior link to recipe

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5 responses to “Recipes

  1. hey jen! my favorite thing to add to hummus is roasted red peppers, either done in the oven just with a bit of olive oil over, or fire-roasted ones that you can buy in a jar. they are super duper delicious in hummus, you should try it!

    • Clark (who comments here freuqently) is a co-founder of which makes some of the best chocolate in the world. I have sampled a few hundred dollars worth of three of their four varieties (haven’t gotten to the Jembrana yet) and all are excellent. If you or someone you know likes dark chocolate you owe it to yourself (or them) to buy a bar. If you think that you don’t like dark chocolate you should probably still buy a bar because this tastes nothing like the Hershey’s Special Dark that you always regretted showing up in your Halloween haul. They’re using high quality beans (each bar coming from a different region) and doing the whole process of creating chocolate from the beans themselves. Frankly, I’d suggest getting one of each of the available varieties just to taste the differences between them.

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