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

  1. Prep your carrots, celery root, and onion. Tip: to peel the celery root, I just (carefully) cut the rough exterior off with my chef's knife. Cut the carrots and celery root into pieces that are roughly the same size so they cook at a similar rate.

  2. In a large pot on medium-high heat, melt the butter and oil. Add the onion and sauté, stirring occasionally, for 5-7 minutes, or until it's lightly browned.

  3. Stir the garlic into the pot and cook for about 30 seconds, or until fragrant.

  4. Add the carrot, celery root, veg broth, water, Italian seasoning, and paprika to the pot. Increase heat to high until it starts to boil. Reduce heat to medium and cover the pot with the lid slightly ajar for 15-20 minutes or until the veggies are tender.

  5. Blend in batches until you've got a smooth soup (I recommend letting the soup cool for at least 10 minutes first to do this more safely). Season with salt & pepper as needed. Serve immediately. Soup can be frozen for up to 3 months.

Recipe Notes
  • Serves 4+


Marinated Beet, Carrot and Zucchini Salad

Prep time: 15 mins

Cook time: 10 mins

Serves: 4-6 persons


  • 4-6 small beets, sliced thinly. I used golden and chioggia beets.

  • 2 small carrots, sliced very thinly

  • 1 small zucchini, cut into ribbons

  • 1/3 red onion, sliced thinly

  • small handful of fresh dill

  • 1/4 cup toasted, slivered almonds


  • Juice from 2 freshly squeezed oranges

  • 1/4 teaspoon minced ginger

  • 1 teaspoon extra virgin olive oil

  • 1 teaspoon balsamic vinegar

  • salt and pepper to taste

  • 1/2 teaspoon chopped dill


  1. Wash, peel and cut the beets into 1/2 inch slices.

  2. Add 1 inch of water to a large pot and bring to a boil. Place beets in a steamer basket, lower heat and cover. Steam until crisp – about 7 to 10 minutes, depending on thickness. Do not overcook as they will lose their potency.

  3. Combine the Dressing ingredients and mix well. Add the beets, carrots, zucchini, and onion. Marinate for a minimum of 3 hours to overnight.

  4. To Serve: drain marinade into small bowl and arrange vegetables in new bowl or individual plates. Add almonds and fresh dill to garnish. Drizzle with leftover marinade if desired.

Apple Banana Stew in Cinnamon Sauce

Prep time: 5 mins

Cook time: 5 mins


  • 1/3 cup honey

  • 1/2 tsp. lemon juice

  • 1/4 tsp. vanilla extract

  • 1/4 tsp. cinnamon

  • 1/4 cup water

  • 1 tablespoon corn starch

  • 2 apples, chopped

  • 1 banana


  1. Mix water and corn starch together until corn starch is dissolved.

  2. In skillet, pour water/corn starch, lemon juice, honey, vanilla, and cinnamon. Turn skillet on medium until sauce begins to warm and blend.

  3. Add chopped apples and bananas and stir to coat with the sauce.

  4. Continue to cook over low heat for 5-7 minutes.

  5. Scoop apple/ bananas into a bowl or hollowed out apples.

Meal 2

Vegetarian Vegetable Chili with Zucchini

You could also use whatever vegetables you have on hand. Cauliflower would work well. This vegetable chili recipe is both vegetarian and vegan.


  • 1 onion, chopped

  • 3-4 cloves garlic, minced

  • 2 tbsp vegetable oil

  • 3 zucchini, sliced

  • 2 bell peppers, any color

  • 1 1/2 cups sliced mushrooms

  • 3 stalks celery, sliced

  • 1 cup broccoli, chopped

  • 3 carrots, sliced

  • 1 28 ounce can kidney beans, undrained (or, use one 14-ounce can of kidney beans and one 14-ounce can black beans, if you prefer)

  • 1 14 ounce can diced tomatoes (do not drain)

  • 2 cups tomato paste

  • 1/2 cup dry white wine (optional but adds a nice extra flavor, if you omit it, use water or vegetable broth instead)

  • 4 tsp chili powder

  • 1 1/2 tsp cumin

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/4 tsp pepper

Steps to Make It

In a large pot, sautee the onion and the garlic in the vegetable oil until the onions are soft, about 3 to 5 minutes.

Next add in all of the vegetables (zucchini, bell peppers, mushrooms, celery, broccoli and carrots) and then cover the pot and allow it all to cook over medium heat for about 8 to 10 minutes, stirring frequently to keep the vegetables from burning or sticking.

Next, add in the kidney beans, the diced tomatoes (undrained), the tomato paste and the white wine, and give it all a good stir to combine. Then, add in the chili powder, cumin, garlic powder, salt and pepper. Stir it all together to combine well and then bring it all to a slow simmer.

Once your chili is simmering, cover the pot, and allow it to cook over medium-low heat for at least 30 minutes, or until all of the vegetables are done cooking.

Sauteed Chard with Sweet Onions and Carrots

COURSE Main Course

CUISINE American

PREP TIME 10 minutes

COOK TIME 10 minutes

TOTAL TIME 20 minutes

AUTHOR Lynne Curry

  • 1 bunch Swiss chard or any other cooking greens

  • 1 tablespoon extra-virgin olive oil

  • 1 medium sweet onion, such as Walla Walla sweet or scallions

  • 3 medium carrots, thinly sliced

  • fine sea salt

  • 1 clove garlic, minced


  1. Trim the chard stems from the leaves. Chop the leaves and set them aside. Slice the stems.

  1. Heat the oil in a large skillet over medium-high heat. Add the chard stems and cook until they sizzle, stirring now and then for about 2 minutes. Add the onion and carrots and season with a pinch of salt. Cook until they begin to soften, about 5 minutes. Stir as needed so they cook without browning.

  1. Mound the greens on top and season with 1/2 teaspoon salt and the garlic. Stir and cook until the greens soften, about 2 minutes more. Taste for seasoning and adjust to suit your taste.

Perfectly Roasted Vegetables

  • 2 cups Brussels sprouts, trimmed

  • 1 cup large Yukon Gold potato chunks

  • 1 cup large rainbow carrot chunks

  • 1 cup cauliflower florets

  • 1 cup cubed red beets

  • 1/2 cup shallot chunks

  • 2 tablespoons olive oil

  • salt and ground black pepper to taste


  1. Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.

  2. Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.

  3. Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.

  4. Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Healthy Apple Crisp


  • 4 medium tart apples, peeled and thinly sliced

  • 1/4 cup sugar

  • 1 tablespoon all-purpose flour

  • 2 teaspoons lemon juice

  • 1/4 teaspoon ground cinnamon


  • 2/3 cup old-fashioned oats

  • 1/2 cup packed brown sugar

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon ground cinnamon

  • 3 tablespoons cold butter

  • Vanilla ice cream, optional


  • Toss apples with sugar, flour, lemon juice and cinnamon. Transfer to a greased microwave-safe 9-in. deep-dish pie plate.

  • Mix first four topping ingredients. Cut in butter until crumbly; sprinkle over filling.

  • Cover with waxed paper. Microwave on high until apples are tender, 5-7 minutes. If desired, serve with ice cream.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 cup: 252 calories, 7g fat (4g saturated fat), 15mg cholesterol, 66mg sodium, 49g carbohydrate (35g sugars, 3g fiber), 2g protein.

Meal 3

Over-the Rainbow Minestrone


  • 4 stalks Swiss chard (about 1/2 pound)

  • 2 tablespoons olive oil

  • 1 medium red onion, finely chopped

  • 6 cups vegetable broth

  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained

  • 1 can (16 ounces) kidney beans, rinsed and drained

  • 1 can (15 ounces) chickpeas, rinsed and drained

  • 1 medium yellow summer squash or zucchini, halved and cut into 1/4-inch slices

  • 1 medium sweet red or yellow pepper, finely chopped

  • 1 medium carrot, finely chopped

  • 2 garlic cloves, minced

  • 1-1/2 cups uncooked spiral pasta

  • 1/4 cup prepared pesto


  • Cut stems from chard; chop stems and leaves separately. Reserve leaves for adding later. In a large skillet, heat oil over medium heat. Add onion and chard stems; cook and stir 3-5 minutes or until tender. Transfer to a 6-qt. slow cooker.

  • Stir in broth, tomatoes, beans, chickpeas, squash, pepper, carrot and garlic. Cook, covered, on low 6-8 hours or until vegetables are tender.

  • Stir in pasta and reserved chard leaves. Cook, covered, on low 20-25 minutes longer or until pasta is tender. Serve with pesto.

Nutrition Facts

1-1/2 cups: 231 calories, 7g fat (1g saturated fat), 2mg cholesterol, 1015mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 9g protein.

Celeriac Potato Pancakes with Apple Crème Fraîche


  • For the Celeriac Potato Pancakes:

  • 1 small onion, diced

  • 1 clove of garlic, minced

  • 1 tablespoon of olive oil, plus 2 tablespoons

  • 1 celery root (celeriac), trimmed and peeled, and then quartered

  • 4 Yukon Gold potatoes, peeled, and halved longwise

  • 2 tablespoons chopped fresh flat leaf parsley

  • 1 egg

  • Salt and pepper

  • For the Apple Crème Fraîche:

  • 1 cup crème fraîche

  • 1 gala apple, peeled and grated and chopped

  • Juice of 1/4 lemon

  • 12 chives, snipped, plus more for garnish

  • Salt and pepper



Begin the celeriac potato pancake by heating 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the diced onion, and season with salt and pepper. After 2 minutes, add the minced garlic. Sauté another 5 minutes until the onion is translucent and soft, but not golden.


Meanwhile, feed the celeriac and potatoes through the grating attachment of a food processor. Transfer the grated vegetables to a kitchen towel, and ring out as much moisture as possible. Transfer the dry grated potato and celeriac to a bowl, and season with salt, pepper, and parsley, and add the onion and garlic mixture. Mix thoroughly to combine, and distribute the flavorings. Add the egg, and mix again just to combine.


Add 2 tablespoons of olive oil to the same pan in which you sautéed the onions and garlic. Press half the potato celeriac mixture into the bottom of the pan, spreading it out all over the bottom. Cook on medium heat for 15 minutes. Then, press a plate over the top of the pancake, and flip the pan so that the pancake then sits on the plate, then slide the pancake raw-side-down into the sauté pan and cook another 15 minutes. Repeat with the other half of the potato-celeriac mixture to make the second pancake.


To make the apple crème fraîche, peel a gala apple, and grate with a box grater on all four sides until you hit the core of the fruit. Discard the core, dress the grated apple immediately with the juice of ¼ lemon, and chop the apple even finer. Combine with the crème fraîche, and season with salt, pepper, and the freshly snipped chives.

5.Cut the large potato-celeriac pancakes into wedges, and serve with the apple crème fraîche alongside.