Veggie Burgers

You can make these with different fall veggies (just make sure you have roughly the total quantity called for), they are delicious, and they freeze well and can be warmed in the oven for a quick weeknight meal.

(makes 8 burgers)
4 each carrots and parsnips, grated (about 2 cups each, 4 total)
1 large sweet potato or small winter squash, grated (about 2 cups)
1 large onion, chopped
3 cloves garlic, chopped
2-6 tablespoons olive oil
1 egg
1/2 cup bread crumbs
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon sesame seeds
sea salt
1 each handful parsley and ciantro, chopped
whole wheat english muffins, good cheese and Dijon mustard for serving

Combine all veggies in a large bowl and toss with 2 tablespoons of olive oil. In batches, pulse in a food processor adding 1-2 tablespoons more oil only as needed to process until coarsely chopped and moist. (If it’s too wet, they’ll be mushy). Return mixture to large bowl. Mix in 1 egg, bread crumbs, seeds, chopped herbs, salt and pepper. Use your hands like you would with any burgers to mix until well combined. If the mixture is too moist, add more bread crumbs. If it’s not sticking, more oil. Form the mixture into balls, and place on a non-stick backing sheet. Press flat with the palm of your hand to form patties. Bake for 30-40 minutes, or until the patties are soft and golden brown. Serve them on english muffins with good cheese and Dijon. When cool, layer any uneaten burgers in a flat container with wax paper between them and freeze. To cook from frozen, place the burgers in a 375˚ oven until warmed through, about 20 minutes.

Pan-Braised Carrots with Orange and Rosemary

Recipe by Sara Foster from Fresh Every Day

This is the perfect simple recipe for Ted’s sweet and delicious carrots!

1 pound small carrots with the tops on
2 Tablespoons olive oil
1 Tablespoon butter
1 Tablespoon fresh rosemary, chopped
juice of 1 orange
salt and fresh ground pepper to taste

Trim the tops off the carrots, leaving about 1/2-inch attached and wash well. Heat oil and butter in a large pan over medium heat until the butter melts. Add the carrots and cook, stirring from time to time, for about 8 minutes, until the carrots are tender and

have a little color. Add the rosemary and cook for 1 to 2 minutes longer. Stir in the orange juice, 1/2 cup of cold water, salt, and pepper. Cover, reduce the heat to low, and let the carrots simmer until nearly all the liquid has cooked off, about 10 minutes. Season with more salt and paper and serve warm.

Coconut Curry Stir Fry

Recipe by Heather Thomason

This is a deliciously easy week night dish that is a great way to use up any vegetables you have on hand.

(serves 4)
1 head broccoli, cut into florets
1-2 bell pepper, cut into 1-inch pieces
1 onion, cut into 1/2-inch pieces
3-4 carrots, sliced, 1/4 inch thick
***Be creative and try other veggies: green beans, cauliflower,
potatoes, eggplant or bok choy are all delicious, just cut the vegetables to be a consistent size. You’ll want to have 6-8 cups in total.
1 can coconut milk
2 Tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon salt
4 Tablespoons canola oil
1 teaspoon crushed red pepper flakes
Grated zest of 1 lemon
1-2 garlic cloves, minced
2 Tablespoons good curry powder
1/2 cup chopped fresh basil
cooked long grain white rice for serving

Whisk together milk, soy sauce, sugar and salt. Heat a wok or large saute pan over medium-high heat. Add 2 tablespoons oil for 30 seconds. Add the pepper flakes, lemon zest, garlic and curry powder and cook, stirring for 2 minutes, until very fragrant. Stir in the milk mixture and bring to a gentle boil. Cook until the sauce thickens slightly, 2-3 minutes and transfer to a bowl. Wipe out the wok and heat remaining 2 Tablespoons oil over high heat. Add the veggies and stir fry for about 5-6 minutes until crisp tender, if they start to stick add a bit of water (cooking time may vary slightly with vegetables used). Pour the curry sauce over and stir to combine. Cook for 1-2 minutes more. Stir in the basil and serve immediately over rice.

Carrot, Marsala, and Ginger Soup

Recipe Katherine Kagel from Cooking with Cafe Pasqual’s

(serves 6)
4 Tablespoons (1/2 stick) unsalted butter
2 pounds carrots, peeled and diced
2 yellow onions, diced
4 cups water
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
zest and juice of 1 orange
1/4 cup plus 1 Tablespoon dry marsala wine
1 cup half-and-half
1/2 teaspoon kosher salt
paprika, for garnish

Melt the butter in a large saucepan over medium-high heat and add the carrots and onions. Saute until onion is translucent. Add the water, cayenne, ginger and pepper. Simmer a few minutes more until the carrots are fork tender. Stir in the orange zest and juice, marsala and half-and-half. Puree in batches in a food processor or the container of a blender until smooth and velvety. Add the salt to taste and add more of the ground spices if desired. Heat when ready to serve but do not boil. Garnish with a sprinkle of paprika.

Eggs in a Nest

Recipe from Animal, Vegetable, Miracle by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver

(This recipe makes dinner for 4 but can easily be cut in half.)
2 cups uncooked brown rice
Olive oil – a few tablespoons
1 medium onion, chopped, and garlic to taste
Carrots, chopped
1⁄2 cup dried tomatoes
1 really large bunch of chard, coarsely chopped
8 eggs

Cook rice with 4 cups water in a covered pot while other ingredients are being prepared. Saute onions and garlic in olive oil in a wide skillet until lightly golden. Add carrots and tomatoes and saute for a few more minutes, adding just enough water to re-hydrate the tomatoes. Mix chard in with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.

Zucchini Slaw Two Ways

Recipe by Sarah Foster, from Fresh Every Day, More Great Recipes from Foster’s Market

(makes 4-6 servings)
2 medium zucchinis, cut into 2-inch julienne
2 yellow summer squash, cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienne (white and green parts)
1 red bell pepper, cored, seeded and julienne (optional)
*kohlrabi would be a great addition
1/4 cup chopped parsley or other herb
Creamy Slaw Dressing or Sweet and Tart Slaw Dressing
Sea salt and fresh ground black pepper to taste

Combine the veggies and parsley in a large bowl as you cut them. Drizzle with the dressing, salt and pepper, and toss. Adjust salt and pepper to taste and serve immediately or refrigerate in an airtight container. With the creamy dressing the slaw will keep nicely for up to 3 days. With the sweet and tart dressing the slaw should be served immediately.

Creamy Slaw Dressing (makes about 3/4 cup)
1/2 mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons white wine vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Whisk together all ingredients in a small bowl. Use immediately or refrigerate in an airtight container for up to one week.

Sweet and Tart Slaw Dressing (makes about 1 cup)
*This dressing is also nice with the addition of poppy seeds
1/2 cup white vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Combine all the ingredients in a jar and shake until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to one week.