Category: Winter Recipe

Winter Vegetable 0

Collard Greens: The Wonderful Winter Vegetable!

Collard grees are a declicious southern staple, but they are also incredibly nutritious. Did you know that 1 cup of cooked collard greens has  858% DV of Vitamin K, 80% DV of Vitamin A, and 46% DV of vitamin C?  It is also a great source of fiber and calcium. Collards are cold hardy, and in Hampton Roads, that means they can be grown all winter...

Butternut Squash Soup 0

Butternut Squash Soup with Cranberry Puree

Savory, sweet and tart, this soup will impress your guests and highlights the fall season bounty. Ingredients: Soup: 1 small onion, finely chopped 2 carrots, finely chopped 2 tbsp. canola oil 1/8 tsp. mace 1-1/2 tsp. fresh ginger root, finely chopped 1 bay leaf Salt 1 ½ lb. butternut squash, peeled, chopped into one inch cubes ½ lb. sweet potatoes, peeled, chopped into one inch cubes 3...

Kale Pesto 0

Kale Pesto

Ingredients: 1/2 cup walnuts 3 cups packed basil leaves 3 cloves garlic, smashed and coarsely chopped 1 1/2 teaspoons kosher or sea salt 1/2 cup good olive oil, or more to taste 1/4 cup nutritional yeast (optional, but this is the hallmark of vegan cookery) 2 tsp lemon juice Method: Toast the walnuts. Combine walnuts, basil, garlic, salt in a food processor. Process while you add the olive...

Seared Greens 0

Seared Greens

Ingredients: 1 pound of greens 1 teaspoon red chili flakes or fresh hot pepper 1 clove garlic, sliced thin 1-tablespoon olive oil or blended oil 1 tablespoon red wine vinegar Salt and freshly cracked pepper Method: Remove any hefty stalks from the greens. Wash greens well. If they are bitter, place in ice water bath for 30 minutes. Shake dry, leaving a little water on the...

Cabbage Soup 0

Cindy’s Bean and Cabbage Soup

Hearty and perfect for a winter night, cabbage is a great “cool season” product. Ingredients: 1 medium onion, chopped 2 carrots, cut lengthwise and sliced 1 stalk celery, chopped 2 tbsp. vegetable oil 1 lb. can diced tomatoes ½ tsp. dried thyme ½ tsp. dried oregano ½ tsp. dried parsley 4 cups vegetable or chicken stock 2 cups cooked Great Northern or pea beans 2 cups...

Pickled Beets 0

Pickled Beets

From Nancy Flanagan Ingredients: Beets, boiled then sliced or cut Equal parts sugar and vinegar Method: Boil beets until fork tender Put the beets in an ice bath, and removes skins and stem Chop beets to desired size Pack beets into sterilized jars Make a brine, by adding equal parts vinegar and sugar, bring to a boil Top with brine Place in fridge and enjoy!  Lasts...

Acorn Squash Pie 0

Acorn Squash Pie

Update your age-old pumpkin pie recipe with acorn squash instead. Readily available all fall and parts of winter – these hearty winter squash will keep for weeks if kept in a cool, dry place, such as a cellar or garage. Ingredients: 1 cup mashed cooked acorn squash 1 teaspoon cinnamon 1 teaspoon nutmeg 2 eggs, beaten 1 cup sweetened condensed milk 1 unbaked (9-inch) pie shell Method: Combine...