Three Pea Stir Fry
Recipe from Simply In Season, Herald Press. Reprinted with permission.
1 Tbs. oil
1 large clove garlic, minced
1 Tbs. ginger root, minced
1/8 to 1/4 tsp. crushed red peppers
1 1/2 cups sugar snap peas, cut in 1-inch pieces
1 1/2 cups snow peas, cut in 1-inch pieces
1 cup shelled peas
1 tsp. soy sauce
1 tsp. toasted sesame oil
Salt
Toasted sesame seeds
Directions: Heat one Tbs. oil in wok or heavy skillet until hot but not smoking. Add garlic, ginger and red peppers and stir-fry until fragrant, about one minute. Add sugar snap and snow peas and cook until crisp-tender, about three minutes. Add shelled peas and stir-fry until hot, about two minutes. Remove pan from heat. Stir in soy sauce and sesame oil and add salt to taste. Sprinkle with sesame seeds and serve.

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Simply Delicious Asparagus Soup
Reprinted with permission from Madison Area Community Supported Agriculture Coalition’s From Asparagus to Zucchini
8 Tbs. butter
3 1/2 to 4 cups chopped onions
8 cups chicken or mild vegetable stock
2 pounds asparagus
1/2 cup cream (or milk)
Salt and pepper to taste
Fresh lemon thyme or dill to taste preferred or use dried herbs
Directions: Heat butter in soup pot, add onions and cook until tender. (If you use dried herbs, add them when cooking onions.) Add stock and bring to a boil. Cut tips off asparagus and reserve. Chop asparagus stems and add to broth. Simmer gently until asparagus is very tender, 15-20 minutes. Remove from heat and puree in food processor or blender, or use an immersion blender or food mill. Return puree to soup pot, add asparagus tips and cook gently 5-10 minutes. Stir in cream, salt and pepper. Add fresh lemon thyme or dill to taste.

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Quinoa Pilaf
Recipe by the Willy Street Co-op
1 cup water
1 Tbs. tamari soy sauce
1/4 tsp. turmeric
1 cup quinoa
2 Tbs. olive oil
1 medium onion, finely diced
1 large carrot, diced
1/2 tsp. minced garlic
3 Tbs. raisins
1/2 cup almonds, toasted and chopped
1/2 cup frozen peas, thawed
1 small green or red bell pepper, diced
1 1/2 tsp. tamari soy sauce
Directions: Rinse quinoa thoroughly in cold, running water. Bring water, one Tbs. tamari and turmeric to a boil in saucepan. Add quinoa, reduce heat to simmer and cook 15-20 minutes until quinoa is tender and liquid is absorbed. Remove from heat and cool to room temperature. Meanwhile, saute onion, carrot, garlic and raisins in olive oil until just tender. Remove from heat and cool. Combine cooled quinoa with cooled onion mixture. Stir in remaining ingredients. Pilaf can be eaten cold or warm.

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Portobello Burgers
Recipe adapted from Vegetarian Planet by Didi Emmons
2/3 cup dried lentils, any type
6 ounces Portobello mushrooms
2 Tbs. olive oil
1 1/2 cups minced onion
2 large cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. salt or to taste
Freshly ground black pepper to taste
5 slices stale or toasted whole wheat bread
1/2 cup parsley, chopped
Directions: Bring lentils and two quarts of water to a boil, reduce heat and simmer 20-30 minutes or until tender. Drain lentils thoroughly and set aside to cool. Clean mushrooms, finely chop the stems and caps. Heat one Tbs. oil in skillet, add onions. Cook until softened, about five minutes. Add garlic, mushrooms, cumin and cook for five minutes more. Season with salt and pepper; remove from heat. Break up bread and put food processor bowl or blender; process into crumbs. Place two cups of crumbs into large bowl, reserve remaining crumbs. Add lentils to processor and pulse until somewhat pasty. Transfer lentils to bowl with crumbs, stir in mushroom mixture and mix well, using hands. If mixture is too wet to shape into patties, add some of the reserved breadcrumbs. Chill the mixture at least one hour and up to two days. Form the burger mixture into four patties. Heat the remaining Tbs. oil in a large skillet, preferably cast iron, over medium heat. Fry the patties until golden brown, about three minutes. Flip and cook about three minutes on the second side. Serve on buns with your favorite trimmings.

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Pineapple Rice Salad
Recipe from The Vegetarian Family Cookbook by Nava Atlas. Reprinted with permission.
1 cup long grain brown rice
1/2 cup soy mayonnaise (or regular)
Juice of half a lemon or lime
1/2 tsp. curry powder, or more to taste
1 16 oz can pineapple chunks, well drained
2 cups bite-size broccoli florets, steamed just until bright green
1 medium red bell pepper, cut into short, narrow strips
1 8 oz package baked tofu, cut into narrow strips
2 scallions, thinly sliced
1/2 cup raisins
Salt and freshly ground black pepper to taste
1/2 cup toasted cashews (optional)
1/4 cup minced cilantro or parsley (optional)
Directions: Simmer rice in 2 cups water about 35-40 minutes or until water is absorbed and rice is tender. Set aside to cool slightly. Combine mayonnaise, lemon juice and curry powder in small bowl; set aside. In large bowl, combine cooked rice with remaining ingredients. Stir in mayonnaise mixture. Cool salad to room temperature. Top with cashews and cilantro or parsley if using and serve.

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Chilled Strawberry Soup
Recipe from Simply In Season, Herald Press. Reprinted with permission.
1 cup apple juice
3/4 cup water
2/3 cup sugar (or to taste)
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
3 cups strawberries
1/4 cup water
2 cups plain yogurt
1 tsp. vanilla
2 drops red food coloring (optional)
Directions: Combine apple juice, 3/4 cup water, sugar and spices in saucepan and bring to a boil over medium heat. Remove from heat and cool. Combine strawberries with 1/4 cup water in blender. Puree until smooth and pour into a large bowl. Add apple juice mixture, yogurt, vanilla and coloring if using to berries. Mix well, cover and refrigerate until well chilled. Garnish with additional strawberry halves if desired. The soup freezes well and is especially good with small ice crystals left in.

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Split Moong Dal
Recipe adapted from Prevention.com
2 1/2 cups dried yellow split moong dal
5 cups water
1 1/2 tsp. salt
1 tsp. grated fresh ginger root
1/2 tsp. crushed chili flakes
1/2 cup diced tomatoes
3 tsp. lemon juice
1/2 tsp. ground turmeric
2 tsp. ghee or vegetable oil
1 tsp. cumin seed
1 pinch Asafoetida (optional)
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro
Directions: Check moong dal carefully for debris and rinse thoroughly. In 2-quart pot, bring dal, water and salt to a boil. Skim off any foam. Reduce heat to simmer and cook 20 minutes or until tender and thickened, adding more water if needed to prevent drying out. Stir in the ginger, chili, tomato, lemon juice and turmeric. Heat ghee or oil in a small saucepan and add cumin seeds. When cumin seeds are fragrant, stir in Asafoetida and garlic. Stir this mixture into the dal. Adjust seasoning to taste if needed. Stir in cilantro and serve with basmati rice or chappatis.

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