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Avocado Burgers 

Adapted from The New York Times Natural Foods Cookbook

A unique bean burger that utilizes avocado in the patty rather than as a condiment. A very nice variation on the veggie burger.

 1 medium avocado

 1 c cooked soybeans

 1/2 small onion

 1 tsp. prepared mustard

 1 Tbs. tomato puree

 sea salt, to taste

 whole wheat bread crumbs


 2 burger buns


 tomato, sliced

Directions: Combine avocado, soybeans, onion, mustard, tomato puree and sea salt in a blender or food processor and process until smooth. Transfer to a bowl and add breadcrumbs until mixture holds together. Shape into patties. In a heavy skillet, fry in oil until browned on both sides. Toast buns as desired and serve with lettuce, tomato, and your favorite condiments.

Avocado Fries with Queso Dip 

Adapted from

2 avocados

1 lime

2 eggs

2 Tbs. water

1/2 c. all-purpose flour

1 tsp. salt

1 tsp. chili powder

Pinch cayenne

1 1/4 c. panko breadcrumbs

1/2 tsp. black pepper

avocado oil

3 c. grated extra-sharp Cheddar

1 1/2 c. grated Monterey Jack cheese

1 Tbs. cornstarch

1/4 c. milk

4 oz. diced green chiles

Directions: Place the avocado wedges on a plate and sprinkle with lime juice. Set aside. In a small bowl, whisk together the eggs and water. Set aside. In another small bowl, stir together the flour, 1/2 teaspoon of the salt, chili powder, and cayenne. 

In a medium bowl, combine the breadcrumbs, remaining 1/2 teaspoon of salt, and black pepper. Line a baking sheet with parchment paper. Make an assembly line, and dip the avocado slices first in the flour mixture, then the egg mixture, then the breadcrumb mixture. In a medium, heavy saucepan outfitted with a fry thermometer, heat an inch of oil to 375ºF. Use tongs to place avocado in the oil, about 6-8 wedges at a time. Fry until golden brown, then transfer to the prepared baking sheet and sprinkle with salt and more cayenne. Continue frying the remaining avocado wedges, letting the oil come back up to temperature between batches.

Combine the cheeses with the cornstarch in a medium saucepan. Heat over a low flame and stir in the milk. Cook, stirring, for 10-15 minutes, until melted and smooth. Stir in the chiles and juices. Serve the avocado fries hot, with warm queso.

Leek and Spinach Frittata 

Adapted from

This hearty egg dish is lovely when allowed to cool a bit before serving, with a dollop of thick Greek yogurt and some torn basil on top. The recipe calls for 10 egg whites plus a couple of yolks, but you can use 8 whole eggs instead with good results. Serve for breakfast, lunch, or dinner.

2 eggs

10 egg whites

1/3 c. milk

2 leeks

1 Tbs. butter

1 c. steamed spinach

3/4 c. shredded cheese

2 tsp. hot sauce

10 cherry tomatoes



fresh basil

Greek yogurt

Directions: Preheat oven to 350ºF. In a large, ovenproof skillet (well-seasoned cast iron or nonstick, preferably) over medium heat, warm the butter and cook the leeks for about 10 minutes, until they are golden and tender. Set aside.

In a large bowl, whisk the eggs, egg whites, and milk until very frothy, 3-4 minutes. Stir in the hot sauce. Season with salt and pepper. Squeeze water out of the steamed spinach and chop. Squeeze once more.

Spread the leeks into an even layer in the skillet. Turn the heat up to medium, then pour in the egg mixture. Top with the chopped spinach and shredded cheese. Cook for 1 minute, then arrange the sliced tomatoes on top. Cook an additional 4-6 minutes, until the edges start to pull away from the pan. Transfer the skillet to the hot oven, and bake 16-18 minutes, until set.

Enjoy at room temperature with a spoonful of yogurt on each serving and some torn basil. 

Spinach Pie 

From Willy Street Co-op

An impressive dish for guests.

1 Tbs. olive oil

1/2 tsp. nutmeg

1 t black pepper, or to taste

2 tsp. salt, or to taste

1/4 lb. butter, melted

1 pkg. phyllo (filo) dough, defrosted if frozen

1 lb. feta cheese, crumbled

3 cloves garlic, minced

2 medium yellow onions, chopped to about 1/2-inch

2 lb. fresh spinach, rinsed and chopped

Directions: Sauté onions and garlic in olive oil until onion has softened. Add spinach and cook until the spinach is just wilted. Drain mixture thoroughly (this is very important). Add feta and spices, mix and set aside to cool. In a greased baking pan, layer phyllo dough, overlapping sheets in the middle of the pan. Brush on melted butter and cover with 1/6 of the spinach mixture. Repeat this process until you have a 6-layered pie. Coat the top with a final layer of butter. Bake covered at 350º for 20 minutes, uncover, and bake an additional 5-10 minutes or until browned.

Beet and Poppy Seed Muffins 

Adapted from

These rosy-hued muffins flecked with dark poppy seeds are great in the morning on your way out the door. Dairy- and gluten-free, they’ll be a hit with everyone in the house.

1 red beet

1/2 c. coconut milk

1 tsp. lemon juice

1/2 c. brown rice flour

1/2 c. almond meal

1/4 c. quinoa flour

2 tsp. poppy seeds

3/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 egg

1/4 c. brown sugar

1 vanilla bean

1/4 c. coconut oil

Directions: Bring a small pot of water to a boil. Add the beet, cover, and reduce heat to medium. Cook until the beet is fork-tender. Drain and allow to cool. When cool enough to handle, peel and chop into chunks. Place in the bowl of a food processor and purée until smooth. Measure out 1/4 cup of purée and reserve the rest for another use (you can freeze it).

Preheat oven to 350˚F. Prepare a muffin pan by lining with papers or liners. Set aside. In a medium bowl, whisk together the coconut milk and lemon juice. Set aside for 5 minutes.

In a large bowl, whisk together the brown rice flour, almond meal, quinoa flour, poppy seeds, baking powder, baking soda, and salt.

Add egg, brown sugar, vanilla seeds, coconut oil, and reserved beet purée to the bowl of coconut milk and lemon juice mixture. Whisk to combine. Add the wet ingredients to the dry ingredients, and whisk to combine.

Scoop the batter into prepared muffin pan, and bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Let cool on a wire rack.

Chicken and Sweet Potato Curry 

Adapted from Pleasures of the Vietnamese Table by Mai Pham.

Don't let the long list of ingredients scare you! After you've chopped all the vegetables, this curry comes together fairly quickly, and makes a great dinner with a pot of white rice.

 3 Tbs. curry powder, divided

 1/2 tsp. salt

 2 lb. chicken thighs

 2 Tbs. vegetable oil

 1 Tbs. shallot

 1 clove garlic

 2 tsp. crushed red pepper flakes

 3 Tbs. fish sauce

 1 Tbs. sugar

 2 lemongrass stalks


 1 1/2 c. chicken broth

 3 carrots

 1 1/2 c. coconut milk

 1 onion

 1 lb. sweet potato

 1/2 c. basil

Directions: Combine 2 tablespoons of the curry powder and the salt. Place the chicken in a shallow casserole and sprinkle with the curry mixture, turning the chicken to coat evenly. Set aside for 30 minutes.

Heat the oil in a medium pot over medium heat. Add the shallot, garlic, crushed red pepper, and last tablespoon of curry powder, and stir until fragrant, about 10-15 seconds. Add the chicken and cook until the edges begin to turn golden, 3-4 minutes. Stir in the fish sauce, sugar, lemongrass, ginger, and chicken broth. Bring to a boil, then reduce heat to low, and add the carrots. After about 10 minutes, pour in the coconut milk. Fold in the onions and sweet potato, and simmer for 15-18 minutes, until the vegetables are tender. Serve hot, garnished with basil.

Creamy Lemon Asparagus Pasta 

Adapted from

This pasta dish is tossed with tender, roasted asparagus, and a creamy, lemon and garlic infused sauce that’s also dairy-free.

1 bunch asparagus

3 1/2 Tbs. olive oil, divided


black pepper

2 lemons

2 Tbs. minced garlic

10 oz. bowtie pasta

2 1/2 c. almond milk

3 Tbs. flour

2 Tbs. nutritional yeast flakes

2 Tbs. lemon juice

Directions: Preheat oven to 400ºF. Place the asparagus on a rimmed baking sheet and drizzle with 1/2 tablespoon of the olive oil and a pinch of salt and pepper. Layer the sliced lemon over the asparagus. Roast for 20-25 minutes, until the asparagus is tender. Transfer the asparagus to a cutting board and chop into thirds. 

Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain, and set aside.

Heat a large, deep skillet over medium heat. Add the remaining 3 tablespoons of olive oil and saute the garlic for 1-2 minutes, just until it begins to turn golden. Whisk in 3 tablespoons of flour, and cook, whisking, for 30 seconds. While whisking, pour in the almond milk, 1/2 cup at a time. Stir in some salt and pepper. Lower the heat to medium-low, and continue cooking, whisking frequently, until the mixture thickens. Whisk in the nutritional yeast, if using. If the sauce seems too liquid-y, whisk in an additional tablespoon of flour. (For an extra creamy sauce, use an immersion blender to blend it at the end.) Stir in the lemon juice. Taste, and add more salt and pepper if needed. 

Transfer the cooked pasta and asparagus into the sauce. Toss well to coat. Serve hot.