1 cup medium-grind bulghur (might be labeled as #2 grade) 1 cup boiling water 1 cup diced heirloom tomato 1 cup Japanese cucumber 1/2 cup diced onion (soak in ice water to crisp it and mellow it) or green onions (don’t need to soak those) 1 cup …
Summer Tomato, Onion & Cucumber Salad
3 Tbsp rice vinegar 1 Tbsp olive oil 1 tsp honey 1/2 tsp salt 1/2 tsp freshly ground pepper, or more to taste 2 medium Seismic Gardens cucumbers 4 medium Seismic Gardens tomatoes, cut into 1/2-inch wedges 1 Simis Ranch sweet onion, halved and …
Sierra Bounty Vegetarian Spin on Moroccan Tagine
3 tablespoons olive oil 2 large onions, peeled and sliced into rings 1 teaspoon ground cumin 1 teaspoon ground coriander seed 1 teaspoon smoked paprika 2 teaspoons ground cinnamon 1 teaspoon freshly ground black pepper 1 to 2 teaspoons freshly …
Radish Top Soup
2 tablespoons butter 1 large onion, diced 2 medium potatoes, sliced 4 cups raw radish greens 4 cups chicken broth 1/3 cup heavy cream 5 radishes, sliced Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until …
Quinoa Stuffed Peppers
This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein. 1 medium onion, finely chopped (1 cup) 2 Tbs. olive oil 2 ribs celery, finely chopped (1/2 cup) 1 Tbs. ground cumin 2 cloves garlic, minced …