• Cut the top of the pumpkins and remove the insides
• Sprinkle insides with a little sugar & salt
• Put pumpkins and their tops on a baking sheet and roast for about 30 minutes at 400 degrees
• Peel and Cut the Squash in about 1 inch pieces/cubes

• In a saucepan, melt 2-3 Tbs. of butter. Add the onion and garlic and thyme of the sprig and saute for 3 minutes or so (until onion is tender)
• Put your cut up squash in the saucepan, stir to combine and cook for about 5 minutes- sprinkle with salt
• Add 2.5 cups of Water or Veg Broth. 
• Reduce heat & simmer for about 15 minutes until squash is tender

• With an immersion blender (if you have one) puree the soup to smooth. If you don't have one you can transfer the mixture to a blender or mash with a hand masher for a chunkier consistency. 
• Stir in the Almond Milk if using
• Gently scoop the soup mixture into the pumpkins
• Garnish with croutons or pumpkin seeds & serve

• Acorn Squash 
• Kennebec Potatoes 
• Garlic (chopped)
• Onion (chopped)

• 1 Apple (recommended but optional)
• 2 Carrots (recommended but optional)
• Veg. Broth (or half broth half Almond Milk)
• olive oil
• Cinnamon
• Cardamom (if you don't have it, you can skip it)
• Salt & Pepper 
  

• Cut the squash in half, remove the seeds, and put it on a baking pan brushed with olive oil *leave the skin on, it's easier to take it off after roasting. 
• Sprinkle the squash lightly with cinnamon, cardamom, salt, & pepper and roast in the oven at 375 until the inside is tender- maybe 20 minutes

• In a large pot, saute about a 1/4-1/2  cup of chopped onion & 2-3 cloves of garlic for a couple minutes
• Peel & cut the potatoes in halves or fourths so they are 2-3 inches approx & add them to the pot
• Peels & cut the carrots and apple (if using) and add them to the pot as well
• Pour in enough veggie broth to cover everything plus an inch or so
• Bring to a boil & check for potato tenderness after about 10-15 minutes

• Remove the roasted squash from the oven and scoop out the squash from the skin (careful, it's hot); add it to the pot with everything else- it doesn't need to be pretty b/c you are going to puree it anyway
• Stir everything together and check for tenderness of all the veggies

• With an immersion blender, puree everything together until creamy. If you don't have an immersion blender (like I don't) you can use a regular blender. Or, if you like it more chunky you can use a hand masher to mash everything together right in the pot (I've done this with other soups & it's great)
• Taste for flavor and consistency and add more broth and spices if desired

Holy Tomato!  This recipe won't come close to touching the mass amount of tomatoes we have the pleasure of receiving from BaltimOrganic. But it's a nice refreshing soup. I didn’t come up with this myself; it’s a variation of another great recipe from my yoga teacher Dharma Mittra.  It has the taste of energizing food!

The following recipe makes 4 small appetizer size soups (shown in photo)

What you’ll use from your bag:
-2 medium tomatoes, chopped 
-1 cup cucumber, cubed
-1/2 cup zucchini, cubed
-1/2 cup cubed bell pepper (any color)

What else you'll need:
-1 medium avocado, halved
-1 cup spinach
-1/2 cup basil
-1 lemon, juiced
-4-6 (4 if they are big or 6 if medium) dates, soaked 

 
What’s Next:
-Put aside half of the zucchini, half the avocado, and about a fourth of the tomato
-Put everything else in a food processor and blend until creamy
-Chop the ingredients you set aside 
-Distribute the soup into small bowls adding the chopped zucchini, avocado, and tomato into each

• Tomatoes (de-seeded, ~1 cup chopped)
• Leeks (~ 1/4 cup, chopped)
• Peppers (1)
• Corn (1 or 2 ears from the stalk)
• Zuchinni (~1/4 cup, chopped)

• Lime
• Cilantro (optional)
• Salt & Pepper to Taste

• De-seed a bunch of tomatoes (depending on how much you want to make) and chop them into small pieces- set them aside in a medium size mixing bowl
• De-stalk the corn (no need to cook it) 1 or 2 ears and add it into your bowl
• Chop the leeks as fine as possible then add to the bowl
• De-seed and finely chop 1 poblano pepper and add to the bowl
• Chop the zuchinni in small squares and add to the bowl

• Squeeze 1/2 lime over the mixture
• Add finely chopped cilantro (if using)
• Gently combine the ingredients by hand or spoon
• Season w/salt and pepper to taste

• Summer Squash (at least 1 cup cut coarsely in chunks)
• String beans (fist full)
• Onion (1/4 of a medium size onion, chopped)
• Garlic (2 cloves, chopped)
• Leeks (1/4 cup chopped-optional, if you have any left from last week)
• Beets (1/2 cup pureed -optional, if you have any left from last week)
• Turnips (1- optional, if you have any left from last week)
• Tomato (to put on top)
• Cucumber (to put on top)

• Quinoa or Brown Rice (1/2 cup, cooked & chilled)
• Burger Buns
• Any other dressings you like for your burgers- I like avacado, sprouts, & spicy brown mustard
• Olive Oil  (splash)
• Salt & Pepper to taste

• Cook the quinoa or rice and chill it immediately- put it in the freezer to speed it up if you are trying to do this in one shot
• Saute the garlic, onion, and leeks (if using) in a pan with a splash of olive oil- remove & set aside in a medium mixing bowl

• Puree the squash until it is smooth, put in the bowl with the garlic/onion saute
• Puree the string beans, beets, & turnips (if using)
• Puree the cold rice or quinoa and add to the bowl
• Combine everything together with your hands and form into patties
• Season with salt & pepper if you like

• Heat a splash of olive oil in a pan and add your burgers, cook a few minutes on low/medium heat (if the heat is too high all the little particles of veggies & quinoa will burn.) Be a little gentle when flipping- if then ends fall part, they can easily be formed back together with your spatula :)
• Serve on toasted buns with your cucumber, tomato, and whatever else you are using.
• Enjoy!

• Zucchini (2 -4 cut in chunks)
  
• Green Beans (large handful, cut in half)
• Leeks (2 stems, chopped about 1/2" wide)
• Onion (sweet walla walla) (cut in 1/4 or 1/8 depending on size & separated)
• Kale (optional) (broken in salad size pieces)

• Coconut Milk  (1 can)
• Thai curry paste (if going the simple route) or use this curry recipe I posted previously
• Jasmine Rice (prepared)
• Olive Oil (just a splash)

• Begin cooking the rice according to the instructions with the rice you have
• Saute the onion and leeks in a splash of olive oil for a few minutes- remove from heat and set aside

• Prepare the curry using the instructions on the curry paste jar
• Add the vegetables listed above including the sauteed leeks, onions, and kale (if using)
• Allow to cook about 10-15 minutes on low/medium heat (or until the veggies are tender but not overcooked)

• Serve your creation over rice
• Enjoy!

• Zucchini (about 3-4 zucchinis, cut in thinly sliced rounds)
  
• Beets (1 or 2, shredded- raw)
  
• Garlic (roasted, directions here)
  

• All-purpose flour (1-1/4 cups)
• Cold Vegan Butter (2/3 cup)
• White vinegar (1/2 tsp.)
• Cold Water (3 or 4 Tbs.)
• Olive Oil (2 Tbs.)
• Salt & Pepper
• Cashew Nut Cheese (see recipe here)

• Place the flour, cold butter, and a little salt in a food processor and mix/pulse until the butter is in small pieces
• Add the vinegar and cold water and continue pulsing until the dough forms
• Shape the dough into about a 1 inch thick disk, then wrap in plastic and place in the fridge for 30 minutes (look to the next section for preparations while you are waiting for the dough)
• Roll the dough onto a floured service into an 11 inch round, transfer to a backing sheet or pizza pan; then cover with plastic and refrigerate another 30 minutes (or until you are ready to use it)

• Roast the garlic (recipe from last week, here, at the bottom of the page)
• Toss the zucchini rounds with 1/4 tsp of salt and place in a strainer, let sit & drain for 30 minutes
• Prepare the cashew nut cheese (recipe here)
• Preheat oven to 400
• Process 1 or 2 roasted garlic cloves with the cashew cheese in a food processor

• With your hands squeeze the zucchini to release all the water, then place in a bowl and toss with 1 Tbs. of olive oil and some dashes of pepper.
• Remove the dough from the fridge and bake for 30 minutes
• Spread the cashew cheese evenly on top
• Then arrange the zucchini in overlapping circles (like the photo) 
• Drizzle the remaining 1 Tbs. of olive oil on top
• Bake for an additional 10-15 minutes or until zucchini is slightly browned

• Remove tart from oven. 
• Top with dollops of shredded raw beets
• Cut and Enjoy

• Garlic Bulb (roasted, directions below) (1/3 bulb)
  
• Spring Onion (2-3 sprigs)
  
• Kale (1 bunch)
  

• Olive Oil (1 Tbs.)
• Veg. Stock (1/3 cup)
• Fresh Thyme (optional) (1 tsp.)
• Salt & Pepper to Taste
• Serving Options...
  
• Cooked white beans or chick peas 
• Spaghetti noddles
• Garnish with Vegan Parmesan cheese

• cut or break the kale in salad or bit size pieces
• chop spring onion
• chop thyme (if using)

• heat olive oil in a saute pan and saute the spring onions (1-2 minutes)
• add the kale and veg stock and continue sauteing until kale is tender (10-12 minutes)
• add about 1/3 the roasted garlic bulb (roasting directions below) by squeezing the meat out of the garlic head and stir to incorporate
• add thyme (if using)
• add beans or pasta (if using)
• season with salt and pepper
• Sprinkle with Parmesan cheese (if using)
• Serve

• Trim off the stem of the blub to expose the inside
  
• Preheat oven to 375°F
  
• Drizzle garlic heads with olive oil and a bit of salt
  
• Wrap in parchment paper and then in aluminum foil 
• Bake for 45 to 55 minutes until garlic is tender and starting to come out of it's skin.
  
• Cool before handling
• To use garlic, squeeze the garlic meat out of the skins and add to your recipe.
  

• Garlic Scapes (1)
• Kale (2-3 leaves)
• Potatoes (4)
• Beets (2-3)
• Radish (2)
• Sugar Snap Peas (handful)
• Lettuce (optional, it's great w/o the added lettuce bed)

• Quinoa (1 cup)
• Avocado (1, optional)
• Lemon (1/2, optional)
• Olive Oil
• Salt & Pepper to taste

• Heat your oven to 375 degrees
• Rinse potatoes, keep skin on, and cut in quarters
• Peel & cut beets in small cubs/triangles
• Toss beets & potatoes in a bowl with 1/2 Tbl. of olive oil 
• Arrange on a cookie sheet or pan & sprinkle with salt and pepper
• Roast beets & potatoes in the oven until tender- about 20 minutes (check half way through and flip if bottoms are burning)

• cook 1 cup of quinoa per package directions
• Chop the garlic scape
• Chop kale in salad/bite size pieces
• Thinly slice the radish
• Prepare a small lettuce bed in bowls or on separate plates
• Slice avacado

• Heat a pan with enough olive to cover the bottom
• Saute the kale in the pan w/ salt to taste (about 5 minutes stirring frequently)
• Add the garlic scapes to the pain & continue sauteing for another few minutes
• Add the sugar snap peas & radish- saute for about 2 more minutes
• Remove the saute pan from the heat & set aside

• Remove the beets and potatoes from the oven
• Equally distribute the quinoa on the salad plates/bowls you prepared
• Then place the beet/potato and saute mixture atop the quinoa
• Next, add the sliced avocado & squeeze the lemon equally among your portions

• Kohlrabi (2)
• Kale (6-10 stems)
• Amethyst Radish (5)
• Snap Peas (~10)

• Plain (non dairy) yogurt or Veganaise (1/2 Cup) (not vegan?, well, feel free to use non vegan versions) 
•  Apple (1)
• Lemon (2 Tbs.) + more for squeezing
• Honey, Agave nectar, or pure maple syrup (1 Tbs. or less )
• Dried Cranberries (2 Tbs.,optional)
• Salt & Pepper

• Peel outer skin & julienne cut (or shred with peeler) kohlrabi- set aside in medium bowl
• Peel, core, & julienne cut the apple; squeeze a bit of lemon on it & put in the bowl w/Kohlrabi
• Julienne cut the radishes- add to the bowl
• Slice the snap peas in half length wise -add to the bowl (including the peas that came out when you sliced them)
• Toss the veggies around gentle in the bowl until well combined
• Break up the kale as you would for a salad. Then equally distribute the kale on plates, drizzle a little squeezed lemon & salt on top

• In a separate bowl, whisk together the yogurt/veganaise, honey, lemon & a little salt and pepper
• Stir the dressing into the veggie mixture and let sit for a bit- 10 minutes or so or put in the fridge for later.
• Incorporate the dried cranberries (if using)
• Serve on top the kale you prepared