Ingredients: 1½ cups soaked red kidney beans (soaked for 4 hours or overnight) 2 bay leaves ½ teaspoon thyme leaves sea salt 1 white onion, finely diced 1 large bunch kale 2 tablespoons olive oil, plus more to finish ¾ cup chopped cilantro 3 ounces feta Directions: 1. Drain the beans, cover them with plenty [...]
This soup was created from the amazing produce donated from Live Earth Farm to Nourishing Generations Educational Project, a non-profit after school program I am so proud to be a part of. All the children and staff send the farm huge GRATITUDE for the weekly donations! The kids are learning, cooking, and eating in vibrant [...]
This is another recipe Nourishing Generations Educational Project group made to go with the soup. Thanks for the incredibly sweet and yummy strawberries Live Earth Farm!!!! Ingredients: 1 basket strawberries (or more if you like a strong strawberry flavor) 1½ cups filtered water 2-4 tablespoons sweetener (we didn’t use any; the strawberries are perfect in [...]
Ingredients: 1/2 bunch chard leaves, stemmed and cut into bite-size pieces 6 large eggs 6 green onions or 3-4 spring onions, finely chopped 4 tablespoons snipped fresh herbs such as chives, flat-leaf parsley, dill, mint 1/3 cup cooked chickpeas freshly grated nutmeg 3 tablespoons olive oil 1 tablespoon butter sea salt and pepper to taste [...]
Ingredients: 1 pound carrots 2 tablespoons olive oil 1 large clove garlic, minced 1½ teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon sweetener ½ teaspoon ground turmeric ¼ teaspoon harissa paste or hot chili paste, or to taste 4 tablespoons fresh squeezed lemon juice finely grated rind of 1 lemon 2 tablespoons chopped flat-leaf [...]
Ingredients: 4 pounds fava beans, shelled 3 tablespoons olive oil 2 tablespoons lemon juice 1 clove garlic, minced 1 tablespoon chopped flat-leaf Italian parsley ½ teaspoon lemon grated zest sea salt and pepper to taste Wedge of pecorino cheese, about 3 ounces 6 lemon wedges Directions: 1. Bring a pot three fourths full of water [...]
Ingredients: 1-2 medium size artichokes 1 cup water, with juice of 1 lemon 1 tablespoon olive oil 1-2 medium size leeks, white part only, washed and sliced 2 cloves garlic 1 small new potato, quartered and thinly sliced 6 lettuce leaves, sliced into 1/4-inch strips or a handful of sorrel leaves, sliced 1 tablespoon chopped [...]
Ingredients: 2-3 spring onions, thinly sliced into rounds white wine vinegar 12 beets, including greens olive oil sea salt marjoram pesto with capers and olives (recipe follows) Directions: 1. Toss the onions with the vinegar nearly to cover and refrigerate until needed. They will turn bright pink. 2. Discard beet stems and any wilted leaves. [...]
Ingredients: 1 bunch broccolini, bottom stems trimmed Sea salt and freshly ground black pepper ¼ cup olive oil 2-3 spring onions, small dice 2 tablespoons finely chopped olives of choice grated zest of 1 lemon 1 tablespoon chopped marjoram or oregano 3 cloves green garlic, coarsely chopped Directions: 1. Bring 2 quarts of water to [...]
Ingredients: 1 bunch of chard or kale sea salt and freshly cracked black pepper 3 medium yellow-fleshed potatoes, scrubbed and coarsely diced 3-4 strips of bacon, cut into small pieces. Optional: use 1 teaspoon (or more to taste) smoky paprika in place of the bacon! 2 tablespoons peanut or olive oil 1-2 spring onions, finely [...]