March 2017 Recipes




Total time: 1 h 45 m   Serves: 10


  • 1/3 cup vegetable oil
  • 1.5 cup finely diced onion
  • 3 teaspoons minced garlic
  • 6 large carrots, thinly sliced
  • 3 cups peeled and cubed butternut squash
  • 12 cups vegetable broth
  • 4 red potatoes, cubed
  • 1 teaspoon dried thyme
  • 1.5 teaspoon salt
  • 1 teaspoon ground black pepper
  • 6 cups finely chopped kale leaves
  • 1 1/2 (16 ounce) can great Northern beans, rinsed and drained


  1. Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
  2. Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.
  3. Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.




  • 3lbs beets, unpeeled but well scrubbed
  • 12 cloves garlic, coarsely chopped
  • 1 cup thickly sliced red onion
  • 6 tbsp red wine vinegar
  • 9 extra virgin olive oil
  • salt and pepper to taste
  • few springs of fresh coriander /and or parsley, chopped


  1. Place beets in a large saucepan and add enough water to cover by 11/2 inches (4cm). Bring to a boil and cook beets until they van be pierced easily with a fork, about 50 to 60 minutes. If water evaporates to expose beets during cooking, replenish with more hot water.
  2. Drain beets, reserving cooking liquid . Let beets cool for about 20 minutes, then peel them (the skins should slip right off). With a sharp knife, trim the beets’ tops and bottoms, as well as any small blemishes.
  3. Slice beets into rounds 1/4 inch (0.5cm) thick. Transfer slices to a bowl and add garlic and onions. Sprinkle evenly until well combined. Add olive oil and ½ cup (125ml) of reserved cooking liquid. (Discard the rest of the liquid.) Mix well. Season to taste with salt and pepper and let rest for at least 20 minutes.
  4. Transfer beet mixture to a serving bowl. Toss a few times. Garnish with herb(s) and serve.




  • 1 pound frozen or shelf-stable Gnocci (replaced with Penne)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 cups thinly sliced peeled butternut squash or unpeeled delicata squash (1- to 2-inch- long slices)
  • ½ cup sliced shallots (1-2 medium)
  • 2 cloves garlic, minced
  • 1 14-ounce can vegetable broth
  • 2 tablespoons currants
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed
  • ¼ teaspoon freshly ground pepper
  • 8 cups fresh spinach, coarsely chopped
  • 1 15-ounce can chickpeas, rinsed
  • ¼ cup balsamic vinegar reduction or 2 tablespoons balsamic vinegar


  1. If using frozen gnocchi, cook in a large pot of boiling water according to package directions. Drain, rinse and pat dry. (If using shelf- stable gnocchi, skip this step.)
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5 to 7 minutes. Transfer to a bowl.
  3. Add the remaining 1 teaspoon oil, squash, shallots and garlic to the pan and cook, stirring, for 2 minutes. Stir in broth, currants, sage and pepper. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring, until the squash is almost cooked through, 6 to 8 minutes. Add spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic reduction (or balsamic vinegar).

Note: Balsamic vinegar reduction, simply balsamic vinegar that is cooked down until thick and syrupy, is sometimes called balsamic glaze or balsamic drizzle. Look for it with other vinegars in well-stocked supermarkets. Or make it yourself: Bring 1 cup balsamic vinegar to a boil in a small saucepan over medium-high heat. Cook until syrupy and reduced to about ¼ cup, 10 to 14 minutes. (Watch the syrup carefully in the last few minutes of reducing to prevent burning.)




  • Apples
  • Bananas
  • Oranges or clementines
  • Kiwi
  • Mangos
  • Cantaloupe
  • Gooseberries
  • Lemons
  • Fruit juice
  • Cornstarch


  1. Zest and squeeze lemon
  2. Peel and cut fruit (bananas last don’t add until very end) in small cubes drizzle half of the lemon zest and juice and mix fruit
  3. Mix fruit juice and remaining half of lemon zest and juice in saucepan bring to a boil
  4. Mix cornstarch with bit of juice or water and mix into boiling mixture
  5. Allow to cool to room temperature add to fruit and stir add bananas and mix

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