1 head garlic
1 Tbs + 1 tsp olive oil
1 medium celeriac root, peeled and cut
into small chunks
1 lb washed unpeeled potatoes,
cut roughly into small chunks
1/4 cup milk (use soy or rice milk
if preferred)
1 1/2 tsp lemon juice
salt and pepper to taste

1. Heat oven to 350°. Cut the top of the garlic head so
the top is fl at and cloves are exposed. Place garlic on a
piece of tin foil and drizzle 1 teaspoon of olive oil over the
head. Wrap in foil and bake for 45 minutes or until head is very soft. Remove garlic from oven.
2. While garlic bakes, steam celeriac and potatoes until soft, about 10 minutes. Place celeriac and
potatoes in a medium bowl. Mash with 1tablespoon olive oil, milk and lemon juice. Squeeze garlic into the mixture and blend with salt and pepper to taste.

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4 medium beets
3 Tbs olive oil, divided
1 1/2 lbs carrots
1 1/2 lbs Brussels sprouts
8 large garlic cloves
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbs freshly chopped thyme leaves

• Preheat the oven to 375 degrees F.
• Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
• In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise
• Peel the garlic cloves and put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil.
• Sprinkle with salt and pepper.

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1 head cauliflower, cut into pieces
1/2 onion, chopped
1 Tbs ginger
2 garlic cloves, cut into pieces
1 tsp coriander
½ tsp turmeric
1 Tbs ghee or olive oil
½ tsp salt
½ tsp black pepper
1 tsp cumin
Bunch coriander leaves, chopped

• Wash the cut cauliflower in small pieces and drain.
• In large pan, add ghee or olive oil, chopped onion, ginger and cut cloves of garlic.
• Add cauliflower, turmeric, salt, and black pepper.
• Cook until the cauliflower is tender.
• Garnish with coriander leaves.

Recipes submitted by Dr. Anju Sodhi of Ayush Herbs, Inc. in Seattle (www.ruved.net).

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The idea for this recipe came at a meal cooked for the farm workers at Nash’s Organic Farm in Sequim, on the Olympic Peninsula.
 
1 cup cooked, drained garbanzos
1 cup steamed carrots
1/4 to 1/2 cup water
1/4 cup tahini
1/2 lemon, juice and zest (about 2 1/2 teaspoons)
1 tsp agave nectar (optional)
2 cloves garlic, minced or pressed
1/4 tsp cayenne
Salt to taste
Garnish cilantro or finely chopped parsley

• Place garbanzos, vegetables, tahini, lemon juice and zest, agave nectar, garlic, and cayenne in a blender or food processor. 
• Puree until smooth. 
• Add salt to taste.
• Garnish with cilantro or parsley.
• Serve with fresh vegetables or pita chips.

Recipe submitted by Debra Daniels Zeller, author of Vegetarian Local Harvest.

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2 fresh, organic rudabaga - thinly sliced
1/4 cup olive oil or coconut oil
1 tbsp sea salt
pinch of cayenne (optional)
pinch of black pepper (optional)

• Mix ingredients in a mixing bowl by hand.
• Spread on dehydrator sheets and dehydrate for 24 hours.
• Crunch and enjoy!
 
 
Recipes submitted by Federal Way cancer survivor Jerrod Sessler, who can be reached at hope4health.org.

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This is a refreshing, almost raw, winter salad. Add chopped walnuts or pecans to this if you like.

Dressing:
1/4 cup lemon juice
1 tsp finely chopped lemon zest
1/4 cup aÔoli spread or mayonnaise
1 1/2 tsp agave nectar (or raw honey)
dash cayenne
1/2 tspÝ salt

Salad
2 cups finely chopped cabbage
2 cups grated carrots
1 med grated apple
1 Tbs lemon juice
1/2 cup dried cranberries
1 cupÝfinely chopped curly parsley

Whisk dressing ingredients together. Set aside. Mix cabbage, carrots, apple, lemon juice, cranberries and parsley. Blend in dressing. Refrigerate and let salad sit for about one hour before serving.

This recipe is adapted from Local Vegetarian Cooking: Inspired Recipes Celebrating Northwest Farms by Debra Daniels-Zeller, available at Marleneís Market and Deli.

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Polenta with Greens
Vegetarian with vegan options

1 bunch kale
3 cloves garlic
1 Tbs olive oil
3 cups chicken broth (can substitute vegetable broth)
1 cupÝcornmeal (coarse grind)
1 tsp poultry seasoning
1/2 cup cheese, grated (can substitute with soy cheese)

Tear kale leaves off stems. Roll up and thinly slice. Mince garlic. Heat olive oil in sautÈ pan and add garlic and kale. Cook until limp. Set aside.

Bring the broth to a boil in a large pot. Slowly pour in the cornmeal while stirring briskly with a wooden spoon. Turn down the heat slightly and continue to stir until the polenta pulls away from the sides of the pan. Take off of the heat and add kale, poultry seasoning and cheese. Garnish with sage leaves. Serves 6 as a side dish

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Pecan Sweet Potatoes
Vegetarian/Vegan

4-6 med sweet potatoes
1/2 cup whole pecans
1/2 can pineapple chunks, drained

brown rice syrup
orange juice

Bake sweet potatoes until soft. Remove skin and mash in bowl. Add pineapple chunks and some orange juice to desired consistency. Mix together and spoon into serving dish. Flatten top smooth. In separate bowl, drop pecans into some brown rice syrup and mix to coat. Then arrange nuts on top of mixture for decoration. Delicious!

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Red Wine and Parmesan Risotto
Vegetarian

1 cup arborio rice
3 Tbs butter
1 cup red wine, a Cabernet Sauvignon or Merlot
2 cups water
1 cup parmesan cheese, shredded

Heat large skillet over medium-low heat. Add butter and melt. Add risotto, and sautÈ, stirring constantly until fragrant and slightly darker in color. Add red wine, and stir constantly until all liquid is absorbed. Add 1 cup of water, and stir until all liquid is absorbed. Add the final cup of water and stir until all liquid is absorbed. Remove from heat, stir in parmesan cheese. Cover and serve when ready.

If you do not cook with alcohol, you can substitute the one cup of red wine with one cup of chicken stock.

Recipe submitted by Nutritionist Lizzie Hammitt.

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Raw Winter Squash Soup

4 cups squash
4 cups orange juice
1-2 avocados
3 dates
1/2 jalapeno pepper
2 Tbs. Omega NutritionÆ coconut butter
1 Tbs. nama shoyu (raw soy sauce)
3 tsp. curry powder
1/2 tsp. cumin

You many include fresh ginger and garlic in this recipe according to your taste. Place all ingredients in blender, adding water as needed, and blend until creamy. Pour into serving bowls with chopped onion, parsley, tomato and apples. Garnish with parsley or dill.

Recipe submitted by Maya Adjani of Eat, Breathe, DanceÖ Evolve! in Olympia, Washington.

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Ý

1 acorn squash
1 box CasbahÆ Rice Pilaf or Lentil Pilaf

Cut the squash in half and take out the seeds. Cut off the ends so that each half can sit up on its own without rolling around. Sit the two halves of the squash in a baking dish, covering the bottom of the dish with about 1/4 inch of water. Cover with foil and bake at 350 degrees for about 45 minutes or until squash is cooked through.

Meanwhile, cook the grains according to the package instructions. When the squash is done, fill each half with the grain mix. ÝServe with your choice of vegetables surrounding the squash. You can vary this dish in hundreds of ways, by replacing the rice mix with ratatouille, soup, dal, or whatever strikes your fancy!

Recipe submitted by Sarah Taylor, author of Vegan in 30 Days.
*Not vegan? Add grated cheese over the top of this dish before serving or mix in some cooked, cubed chicken or turkey before serving to add different flavors and textures.

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Ý

Turkey Barley Soup

5 cups diced (leftover) cooked turkey
3 qts turkey or chicken stock
3 leeks, diced
3 celery stalks, diced
2 carrots, quartered and diced
2 Tbs garlic, minced
1 Tbs poultry seasoning
1 º cup pearled barley
2 Tbs organic olive oil (SpectrumÆ or other organic brand)

In a large pot or dutch oven, sautÈ leeks, celery, carrots and garlic in the olive oil for 3-5 minutes. Add stock and bring to a boil. Add cooked turkey, barley and poultry seasoning, reduce heat to a simmer, cover & cook for about an hour, until barley is tender.

Recipe submitted by Mary Waluciewicz, Food Services Manager at Marleneís.

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