Recipes

Crust

• 1 cup flour whole wheat or white whole wheat
• 1 cup flour all purpose
• 2 ¼ Teaspoon yeast active dry
• 1 ½ Teaspoon sugar
• ¾ Teaspoon salt
• 2/3 cup water warmed
• 3 Tablespoons olive oil
• 1 ½ cup mozzarella cheese

Sauce

• ¼ cup spinach or kale
• ½ medium bell pepper yellow, red or orange
• ¼ cup mushrooms sliced into pieces
• ½ medium onion diced
• 1 medium carrots diced
• 1 medium zucchini diced
• 1 cup spaghetti or marinara sauce

• 4 large Portobello mushrooms or 2 small Delicata Squash
• 1 cup spinach fresh or frozen
• 2 tbsp olive oil
• 1 cup black-eyed peas canned or fresh
• 2 tbsp feta cheese or cheese of your choice
• 1 onion diced
• 1 tbsp garlic minced
• sea salt and ground pepper to taste
• 2 tablespoons olive oil

• 2 Tbs canola oil
• 2 medium sweet bell peppers orange, red or yellow, chopped (1/2-inch)
• 4 large cloves garlic finely chopped
• 2 tsp cumin ground
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 small bunch collard greens about 8 ounces, ribs removed and chopped coarsely
• 4 cups black-eyed peas cooked (homemade*, or canned and rinsed)
• 1 15 ounce can diced tomatoes low sodium
• 1 cup water

• 12 ounces cranberries 1 bag fresh or 2 1/2 cups frozen
• 2 Tbs. maple syrup or honey
• 1/2 cup water
• 1 medium orange Zest of 1 medium orange, preferably organic, divided
• 1/2 tsp. ground cinnamon
• Optional: 1/4 cup orange juice

• 4 pounds Apples McIntosh, Braeburn, Fuji, Gala – cut, cored, but not peeled
• 2/3 cup apple cider
• ¼ cup lemon juice
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice

• 1 1/4 lb. potatoes red-skinned and white-skinned, cut into 1 inch pieces
• 3/4 lb. sweet potato cut into 1-inch pieces
• 3 carrots cut into 1-inch pieces
• 1 lb. beets a mixture of red, golden and chiogga if possible, peeled and cut into 1-inch pieces
• 1 large onion cut into chunks
• 4 tbsp. olive oil
• 3/4 tsp. Salt
• 3/4 tsp. ground pepper
• 2 tbsp. chopped fresh rosemary optional

• 1 bunch beets with greens attached
• 2-3 oranges peeled and cut into segments
• 1/2 small onion cut into thin slices
• 2 Tbsp vegetable oil*
• 1/4 cup vinegar*
• 1/4 tsp salt
• 1/4 tsp pepper
• extra salad greens optional
• 1/2 cup crumbled feta cheese optional

• 2 TBS olive oil plus more for the bread
• 1 onion (large) diced
• 2 carrots (medium) diced
• 2 celery stalks (medium) diced
• 3 garlic cloves (large) thinly sliced
• 1 Pinch of salt
• 1 large bunch kale flat-leaf preferred stems discarded and leaves shredded
• 4 cups chicken broth or vegetable broth, low-sodium
• 1 15 oz. can tomatoes low-sodium petite diced tomatoes, with their juices
• 3 to 4 15 oz. cans cannellini beans low-sodium, drained
• 2 to 3 parmesan cheese rinds optional
• 1 TBS red wine vinegar or fresh lemon juice
• Freshly ground black pepper
• 1 Pinch of red pepper flakes optional
• 1 small loaf crusty bread 16 oz., Ciabatta or other
• 3 to 4 TBS shredded Parmesan cheese