Rutabaga Soup

Rutabaga Soup Ingredients 6 medium rutabagas, sliced thin 4 large leeks, chopped 6 sprigs of fresh thyme 4 cloves of garlic 1 yellow onion, sliced thin salt and white pepper, to taste lemon juice, to taste water to cover Directions 1. Sweat the onion, leek, garlic, and thyme until translucent. 2. Add rutabaga and cover

Root Vegetable Salad with Flower Petal Dressing

Root Vegetable Salad with Flower Petal Dressing Created by Chef Marguerite Grifka Ingredients and Directions 1 beet, cooked, peeled and cooled 1 rutabaga, cooked, peeled, cooled and diced ½ cup cauliflower, cooked and chopped ½ cup red cabbage, shredded ½ cup swiss chard, shredded 1 rib of celery, chopped ½ cup flower petal dressing Slice

Vegetable Hash Browns

Vegetable Hash Browns Serves 4 Ingredients 1 cup potato, washed and grated ½ cup carrot, washed and grated ½ cup parsnip, washed and grated ½ cup rutabaga, peeled and grated ½ cup white turnip, peeled and grated 1/3 cup leek, washed and grated 1½ Tablespoons vegetable oil pinch of salt and pepper 1 Tablespoon corn

Three Sisters Vegetarian Posole

Three Sisters Vegetarian Posole Created by Marguerite Grifka  Ingredients 3 garlic cloves, chopped 1 Tablespoon olive oil 1 Tablespoon mild chili powder 1 teaspoon cumin 3 cups vegetable broth (or bouillon cubes and water) ¼ cup green onion, sliced ½ cup winter squash, small dice 1 cup assorted diced vegetables such as rutabaga, dark greens,

French Bean, Rutabaga, and Carrot Salad

French Bean, Rutabaga, and Carrot Salad with Navel Orange and Green Onion Vinaigrette Created by Chef Joe Pastry Serves 4 Ingredients for Salad 1 cup French beans, blanched 1 cup carrots, blanched ¼ cup shaved rutabaga salt and pepper Ingredients for Vinaigrette 2 naval oranges, juiced 1 cup olive oil 2 Tablespoons vinegar 1 Tablespoon grain mustard

Vegetable Shepherd’s Pie

Vegetable Shepherd’s Pie Created by Susan Sbicca Serves 4-6 Ingredients 2 pounds rutabaga, peeled and cut into 2-inch chunks 1 Tablespoon, plus ½ teaspoon kosher salt 6 Tablespoons olive oil 1 large yellow onion, thinly sliced 2 parsnips, peeled and sliced ¼ inch thick 2 stalks celery, sliced ¼ inch thick 2 teaspoons fresh thyme, chopped fine 2 teaspoons fresh oregano, minced ½ teaspoon black