Recipes Archives - Page 7 of 16 - Vegetating with Leslie

Election 2016: Keeping the Faith

On: November 20, 2016January 15, 2017 By: Leslie Cook

One thing that all major religions have in common is a powerful message of hope. Judaism expresses its hopeful message in a variety of ways, in its sacred texts, its prayers and liturgies, its mandated ethical activity and its rituals. Ritual is

Potato & Leek Soup

On: September 16, 2016 By: Leslie Cook

This one is a work in progress. I used to make all my “cream” soups with Labne, a Middle Eastern yogurt spread, a delicious, pure product (just compare the ingredients label with the one on cottage cheese, and you’ll see why I

Mexican-Style Veggie Soup

On: September 16, 2016September 1, 2023 By: Leslie Cook

I had a lot of CSA veggies to process this week, including quite a few tomatoes that were overly soft, green beans, carrots, onions, Savoy cabbage and red cabbage. This was a wonderful and delicious way to use them all and more.

Naming the animals

On: September 13, 2016December 27, 2018 By: Leslie Cook

I never post disturbing pictures of animals, on principle. That’s why I passed up sharing a post from Mercy for Animals on Facebook this morning even though it moved me deeply. I changed my mind later and went back to find the post

Things I made with my CSA veggies this week

On: August 28, 2016April 20, 2017 By: Leslie Cook

Oh, I love summer, and I love my CSA! My food tastes so much better when I work in the fields for it and contemplate what I want to do with all those gorgeous veggies! Here are a few items from this

Here comes the Gazpacho: It must be summer

On: August 28, 2016April 20, 2017 By: Leslie Cook

This week my CSA box included lots of tomatoes and cucumbers, so of course I made Gazpacho. I used to make huge quantities of this wonderful cold, summer soup to serve from my food trailer at festivals — such a great, healthy

More pickles!

On: August 12, 2016August 28, 2016 By: Leslie Cook

These are my refrigerator pickles. They’re all made with fresh (uncooked) veggies stuffed into a glass jar with lots of garlic and sometimes lots of dill. Then I make a brine of 4 cups water to 1 cup vinegar and 3 TB

CSA Veggies . . . Working My Way Through

On: August 12, 2016 By: Leslie Cook

PATTY PAN SQUASH Lots of patty pan squash this week, so I made up this salad of roasted patty pan, roasted peppers, red onion, grape tomatoes, cucumber and a little curly kale. For the roasted veggies, I rubbed them in a bit

Things to do with beets

On: August 10, 2016April 20, 2017 By: Leslie Cook

MOROCCAN BEET SALAD. I love the color of beets. It’s one of the truly dramatic culinary colors. Of course, I shared with you my MOROCCAN BEET SALAD. BEET HUMMUS. Now try my HUMMUS, but halve the recipe, then replace at least 1 cup of

CSA Veggie Yummies This Week

On: July 14, 2016April 20, 2017 By: Leslie Cook

I had two social occasions last week so took Hummus with CSA veggies to one (greens, radishes, kohlrabi, zucchini and red bell peppers) and pasta salad to the other. This Hummus recipe, btw, is excellent. Be sure to check it out on

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Just two weeks ago, our beautiful yellow summer squash was a small yellow flower.
A few root veggies, washed and ready to cut up for dipping in hummus and muhammara. I'll take a platter to a July 4 party...
Those seeds a couple of weeks ago...
...are now tomato plants and more ready to go into the ground.
The old greenhouse...and our big beautiful new one.
Compost pile where I get to take my veggie waste every week.
Garlic rows for hand weeding.
First box from the CSA: Bok choy, Chard, Kale, Spinach, Boston Lettuce, Radishes, Carrots, Mint.
My 40 year old boots.
Farm Days

Brown Lentil Soup with Spinach
Water challah or "berches" for Shabbat.
Kefta Sandwich
Red Lentil Soup
Moroccan Carrot Salad
Food - real food, that is: Roasted Veggie Platter
Black Bean Soup - great in winter when you want something warm and substantial when you come in from the cold ... or before you go out into it!
For some, a reaction to certain sugars masquerades as a problem with gluten. Spelt is wheat, but it's a type of wheat that is low FODMAP and therefore easier to digest for many.
Hummus ... everybody's favorite.
Sweet Pepper Salad -- one of a group of beautiful Middle Eastern salads to serve up for Shabbat -- or any meal.
Process for Lebanese Potato Salad.
This creamy and delicious potato salad includes lots of fresh dill and crunchy dill pickles..
Red Cabbage Slaw
Veggie Cholent with Beid Hamin, Slow-Cooked Eggs.
Lebanese Potato Salad - my version.
Chermoula Eggplant, not as beautiful as Ottolenghi's but very easy and tasty.
A gluten-free vegan "no-meat loaf" I made in my cafe.
Vegan Spinach Pesto on Homemade Challah with Tuscan Bean Soup
The finished greens and onions! What I don't eat for lunch will go into our rice and greens stir fry this evening.
Stuffed Cabbage Rolls for dinner - or anything else you can imagine. Stuffed squash. Stuffed onion. Stuffed grape leaves.
Vegan Cream of Broccoli Soup
Split Pea Soup with Barley
Last but not least...after two years of thinking and experimenting, I decided to add occasional eggs back into our diet, and this is a wonderful plate of stir-fry greens, pan roasted sweet potatoes and scrambled eggs. My decision was based on my thoughts about interdependence, and when I was able to find someone who keeps their chickens (doesn't kill them after their two peak laying years), I decided I would make the pilgrimage out to get eggs periodically and would eat those. I wish I could raise my own! But this is good for now. More about this thought process later.
Ratatouille Soup with chunks of eggplant, zucchini squash, patty pan squash, summer squash, onion, tomatoes, tomato paste, mixed greens, oregano, basil, salt and hot paprika.
Pasta salad with CSA veggies.
Stir Fry with Kohlrabi greens, Bok choy, green onions, radishes, lots of sliced onion, garlic, a bit of red bell pepper, sauteed tofu squares, brown Basmati rice, salt, hot paprika, extra virgin olive oil, a bit of soy sauce...mmm hmmm, can't beat that.
Cold Cucumber Soup, upper right
Corn and potato chowder. Saute chopped onion in extra virgin olive oil, add some cut up carrots. When soft, add lots of cut up potato and organic corn. Cut up greens come in at the end when finished cooking. I think I might have used kale or maybe a mix of kale and Bok choy for this, but any tender greens are fine. It was simply seasoned with salt and pepper, and I happened to have some fresh marjoram as well.
Collard Green Wraps
Italian style potato salad.
Moroccan Style Green Beans
FUL . . . serve it up as part of a mezze (appetizer table), as a main dish, a side dish, hot, cold . . . or for breakfast.
Spicy Olive Salad
Moroccan Beet Salad
Julienned beets with added red onion and cilantro.
Cafe Days