top of page

This Week's Recipes

Meal 1

Potato and Zucchini Hash


2 medium russet potatoes (1 1/2 pounds total), peeled, quartered lengthwise, and thinly sliced crosswise

2 tablespoons extra-virgin olive oil

1/2 medium yellow onion, thinly sliced

Coarse salt and ground pepper

1 medium zucchini, quartered lengthwise and thinly sliced crosswise

4 eggs, sunny side up


1. Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.

2. Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.

Carrot and Celery Root Soup

This vibrant vegetarian celery root and carrot soup is chock full of nutrients, has a wonderful sweet-savory flavor, and is easy to make.

Prep Time 15 minutes

Cook Time 25 minutes

Servings 4

  • 6 large carrots peeled & cut into rounds

  • 1 medium celery root peeled and diced

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1/2 medium onion chopped

  • 3-4 cloves garlic minced

  • 4 dashes Italian seasoning

  • 1 teaspoon paprika

  • 4 cups vegetable broth

  • 2 cups water

  • Salt & pepper to taste