Kale, Mushroom & Swiss Pie

This smells the whole house up delicious! Serve with a soup or salad for a very filling meal.

For the filling:
Reserve 1 1/2 Cups shredded swiss or guerrier cheese

1 yellow onion, thinly sliced
1 bunch kale, washed well and chopped
8 oz mushrooms, sliced
3 TB olive oil
1 TB crushed red pepper flakes
salt to taste (I use about 1 TB)

Put everything together in a saute pan on medium, except the cheese. Stir to coat veggies in oil and seasonings. Let wilt. Stir occasionally. Cook until onions are completely translucent. Cook off excess liquid.

3 C brown rice flour
1/3 C olive oil
4 eggs
1 tsp baking powder
2 tsp salt
splash rice milk

Mix all dough ingredients together very well. If your eggs are very large or have very large yolks, they may be moist enough to pull dough together without milk. Dough should be soft but hold a ball.

1. Press dough into pie plate or casserole dish.
2. Sprinkle 1/2 C cheese onto crust
3. Spread 1/2 vegetable mixture over cheese
4. Sprinkle 1/2 C cheese over veggies
5. Spread the remaining veggies over cheese layer
6. Top with remaining 1/2 C cheese

Bake 350 degrees F for 25-30 minutes until crust is golden and puffed up.


Cabbage Rolls

I ordered red cabbage from the CSA and got green. Hooray seasonal availability! Green cabbage usually gets turned into slaw or salad, but cabbage rolls are hot and tangy! These can be stuffed in a variety of ways for meat eaters or vegans.

Prep the cabbage:

In your large 8qt stock pot, boil salted water. Peel cabbage, separating the largest leaves. You’ll need the 8 largest ones for this dish. Save the heart for another tasty dish.

Wash the cabbage leaves well to remove any sand. Plunge the leaves into the boiling water for about 3 minutes until they are soft enough to fold. Shock in cold water to stop cooking and cool them enough to handle.

Meat filling:

1 Cup brown rice
1/2 lb loose sausage (we have a great local pork breakfast sausage that is well seasoned, but any of your favorite will do)
2/3 Cup carrots, chopped in food processor
1/2 Cup mushrooms, chopped
1 small yellow onion, diced, about 1 Cup
2 TB olive oil

Saute everything together, breaking up sausage into a fine crumble and coating rice in fat. Just as meat is browning, add 2 Cups water. Stir, cover, and reduce heat to simmer for 40 minutes, until rice is cooked through.

Tangy Tomato Sauce:

28 oz strained tomatoes

1/4 Cup red wine vinegar

2 TB sugar

salt and pepper

Simmer and stir until sugar is dissolved and fully incorporated.

For vegan filling:    Sub vegan sausage, lentils, chopped mushrooms, or a combination for the sausage. Season with 1 tsp each sage, thyme, and rosemary. Sub vegetable broth for the water.

Scoop 1/8 of the stuffing mixture into one cabbage leaf. Fold edges over and roll like a tortilla. Tuck the roll tight. Fill all cabbage leaves.

Rolls waiting to be sauced

Scoop 1 Cup of tomato sauce into the bottom of an 8×8 inch baking dish. Place the rolls snugly together. Top with remaining tomato sauce. Bake at 375 degrees F for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Pick-a-Filling Enchiladas

Enchiladas are a great make ahead meal. They are always good left overs. Everyone likes them. This is a versatile recipe that can be filled with just about anything.

Served with Guac and Sour Cream!

For the Sauce:

1/3 Cup minced yellow onion (1 small)
3+ cloves minced garlic
1 Cup veggie or chicken stock
1 Cup tomato puree
1 TB cumin
1 TB oregano
1 tsp chili powder
1 tsp mexican saffron
dash turmeric

To taste: salt, hot sauce– I add my demon sauce to this for a very intense multi-chile flavor.

Add all ingredients to a sauce pot. Simmer, stirring occasionally for 20 minutes. This can be made ahead: up to 10 days in the fridge or frozen for weeks. This makes enough sauce to cover about 8 enchiladas. The recipe can easily be doubled or tripled for feeding large crowds.

Filling for 8 enchiladas:

1 lb ground chicken, beef, or turkey
8 oz chopped mushrooms and 1 Cup refried beans
your family’s fav taco/ burrito filling

seasoned with 2-3 TB taco seasoning, depending on your taste for heat.

CHEESE! Sprinkle in queso blanco, monterrey jack, pepper jack, cheddar, or a blend of cheeses as you roll your enchiladas. If you are making just cheese enchiladas, a blend is best. 1 Cup of cheese should fill 8 enchiladas when mixed with another filling. For cheese only, you’ll need about 3 Cups.

8 Corn or gluten-free tortillas, 6-8 inch size.

Spread a few tablespoons of sauce over the bottom of a casserole dish. This will keep the enchiladas from sticking to the pan. Fill tortillas with your filling mixture and roll them. Lay them carefully in the casserole dish, squeezing them together to hold the roll closed. An 8×8 inch pan usually holds 6 enchiladas.

Top with shredded cheese.

Pour sauce evenly over rolled enchiladas. Bake at 350 degrees F for about 30 minutes or until cheese is bubbly and brown. Let rest for 10 minutes before serving. Serve with guacamole, sour cream, or you favorite veggie salad.

** For a vegan meal, stuff with veggies, tempeh, and vegan cheese. Commercial steak sauces are often vegan and can add a real kick to sauteed mushrooms, peppers, and onions.

Yellow Squash Gratin

Eating local and seasonal lowers your carbon footprint. That’s something to be thankful for. This recipe can be made vegan with dairy substitutes.

2 lbs. locally grown yellow squash sliced into thin rounds

1 TB organic butter
1 TB rice flour
¾ C organic milk (can use cream for richer sauce)
½ C nutritional yeast
½ C grated organic parmesan cheese
Salt and pepper to taste

Put butter and flour in cold pan on low heat. Whisk together to form a roux. Cook to ‘blonde’ or just to a light bubble. Slowly whisk in the milk. The mixture will thicken to a white sauce that will coat the back of a spoon. Stir in yeast and cheese. Correct seasoning to taste.


1 small yellow onion cut into thin rings
¼ C rice flour
1 TB blackening spices (make your own by mixing equal parts powdered garlic, cumin, oregano, paprika, thyme, salt, and pepper)
3-6 TB oil for frying

Mix flour with spices. Separate onion rings and toss in the seasoned flour. Fry in hot oil (350 degrees F) until crisp- about 2-3 minutes depending on how thin you’ve sliced the onion. Drain fried onions on washable kitchen towels.

To assemble:

Butter casserole dish. Arrange first layer of squash to slightly overlap. Spoon over 1/3 of the sauce. Arrange second layer of squash and then pour over remaining sauce. Top with fried onions and a sprinkle of extra parmesan if desired. Bake at 375 for 20-30 minutes, until bubbly.

** Assemble this ahead and freeze for up to 1 month. Bake and serve.

Turkey Broccoli Cheddar Bake

If your family is tired of turkey already, dress it up right. This simple casserole takes no time to prepare or can be made ahead and frozen for when the appetite for turkey returns.

2 Cups rice
5 Cups herbed broth
2 Cups chopped leftover turkey
1 1/2 Cups shredded cheddar
1/2 Cup grated parmesan
16 oz frozen chopped broccoli
kick it up and add in 1+ Cup leftover veggies (corn, carrots, roasted onions, etc), chopped

In a dutch oven or other large pot that is oven safe, heat rice and broth over medium-high. Use homemade turkey stock or other light stock. Toss in any of your left over fresh herbs from your stuffing (thyme, sage, or savory). Cover and simmer for 10 minutes. Toss in the turkey and heat until only a quarter of the fluid is left to absorb. Stir in broccoli, cheeses (reserving 1/2 Cup cheddar), and any left over veggies you choose.

Top with remaining cheddar and transfer to oven. Bake at 375 degrees F for 20-30 minutes, until hot and bubbly.

Serve with a green salad for a perfect, easy meal.

Green Bean Casserole – The REAL Deal

Another real food recipe to help those who still eat out of cans and boxes. Here are plenty of make-ahead tips to get this casserole rolling well in advance.

2 lbs fresh or frozen green beans
8 oz mushrooms of your choice rough chopped
2+ cloves of garlic
2 TB butter
2 TB brown rice flour
1 1/2 Cups milk
1/2 Cup turkey or veggie stock
salt and pepper
Fried Onions (see below)

Green Bean casserole has 3 parts: beans, mushroom cream, and fried onions. You can prep each of these parts separately and store them until ready to assemble OR you can make the casserole in advance and freeze it.

For the beans: Clean and string them if using fresh. Blanch them in boiling salted water for 3 minutes to intensify their color. Shock them in an ice bath. Drain in your salad spinner and store until the big day. Frozen beans are easier– just leave them in the freezer.

For the mushroom cream:

Saute mushrooms and garlic in butter until mushrooms soften, about 5 minutes. Sprinkle rice flour over and whisk. Cook to a light brown roux. Slowly whisk in broth. Slowly whisk in milk 1/4 cup at a time until cream has reached desired thickness. Some like the sauce a little thicker or thinner. Adjust the level of milk according to your taste.

This can be stored in a mason jar for weeks in the freezer. Thaw completely before assembling casserole.

For Fried Onions:

1 large yellow onion
1/2 Cup rice flour + 1 TB cajun seasoning blend
oil for frying

Slice onion into thin rings. Dredge in seasoned flour and fry in hot oil, about 350 degrees F. Drain well. Fry in small batches. Fried onions should be made the same day for optimum crispness.

To assemble casserole:

Stir the green beans with the mushroom cream and half of the fried onions. Turn into a casserole pan. Top with the remaining fried onions.

At this point, you can bake straight away uncovered OR you can cover the casserole dish and freeze it for up to 2 weeks. Make sure you use a thermal shock proof casserole dish if you use this method.

Since you are probably baking this with the turkey, in whatever crowded space you can find, cooking times will depend on the temp you have set for your turkey. In a 375 degree F oven, the casserole will be hot and bubbly in about 30 minutes.

Cooks Tip: Sometimes I sprinkle a little fresh grated parmesan cheese on before baking. It gives a very nice and even browning. It’s also salty. I love salty.

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