ROASTED ROOT VEGGIES
ROASTED ROOT VEGGIES Red-skinned potatoes, turnip, beets, parsnip and baby carrots roasted in a light sweet herb and spice glaze. … Continue Reading ROASTED ROOT VEGGIES
THREE GREEN STEW
THREE GREEN STEW KALE, TURNIP GREENS AND SPINACH with beets, carrots and potatoes in a creamy mustard garlic horseradish sauce! Tastes … Continue Reading THREE GREEN STEW
POTATO TURNIP CARROT MASH
POTATO TURNIP CARROT MASH with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key! Serves 8
POTATO TURNIP CARROT MASH WITH SLOPPY JOE SAUCE
POTATO TURNIP CARROT MASH with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key. Served with a … Continue Reading POTATO TURNIP CARROT MASH WITH SLOPPY JOE SAUCE
TURNIP AND CARROT MATCHSTICKS
TURNIP AND CARROT MATCHSTICKS Delicate strips of fresh turnips and carrots steamed till tender-soft, then tossed in a fresh orange glaze! Serves 6
WINTER VEGETABLE ROAST
WINTER VEGETABLE OVEN ROAST Carrots, potatoes, onion, turnips and cabbage oven roasted till caramelized with peanut oil, margarine, sugar and tarragon! Served with Marinated Apple And Celery Salad Serves 4
ITALIAN GRAVY
ITALIAN GRAVY Fried peppers and onion simmered in a garlic, fennel and rosemary tomato cream gravy with fresh turnips and steamed broccoli buds. Garnished with fresh basil and lemon zest. The tomato sauce is made into gravy by the addition … Continue Reading ITALIAN GRAVY
BARBECUED VEGETABLE ROAST
BARBECUED VEGETABLE ROAST Root veggies with green cabbage and red apple tossed with marinated sun-dried tomatoes, walnut halves, garlic and … Continue Reading BARBECUED VEGETABLE ROAST
SHARON’S BELMONT STEW
SHARON’S BELMONT STEW A red wine, thyme and tarragon flavored vegetable and tomato stew. Makes 14 cups
SHARON LEE’S CORN CHOWDER
SHARON LEE’S CORN CHOWDER with sautéed maple smoked mushrooms, fresh spinach and turnips. Extra special! Makes 14 cups
SAVORY VEGETABLE SOUP or “7731” Soup
SAVORY VEGETABLE SOUP or “7731” Soup Cabbage, broccoli, turnip, sweet onion and celery steeped in a subtlety seasoned curry, coriander and rosemary broth. Wow! Makes 25 cups
