Another recipe that can be made ahead for the holiday table. I love it when I can make dishes ahead to warm in the oven just before serving. Warm this dish, covered, in a 350-degree oven for 15 minutes.

Quinoa (“KEEN-wah”) has been cultivated for more than 5,000 years in the Andes and was called the “mother grain” by the Incas, who believed eating quinoa gave them superhuman powers. Easy-to-digest and gluten-free, quinoa is a super-grain when you look at its nutritional profile. Surprise, though, quinoa isn’t a grain, but the seed of a leafy plant related to spinach. Quinoa sprouts as it cooks, and the World Health Organization says quinoa’s protein equals that in milk.

serves 6  |   preheat oven to 325 degrees

While preheating, slice or tear mushrooms (slice shiitakes but tear maitakes).  (These medicinal mushrooms have health benefits that white button mushrooms don’t).

On a rimmed baking pan or any oven-proof large dish, combine mushrooms with carrots and beets. Add the thyme, garlic, salt and pepper and ¼ C extra virgin olive oil. Mix well so vegetables are slightly coated with olive oil. Spread in an even layer. Place in oven and roast for about 40 minutes. Mushrooms will be a little crisp around the edges and carrots and beets will be tender.

While vegetables roast, bring water to a boil in a small pot with a lid. Add 1 tsp salt and stir in quinoa. Turn heat down to lowest, cover pot and simmer quinoa 20 minutes, or until water is absorbed.

In a serving bowl, toss quinoa with an extra 2 Tbsp olive oil. Then mix in ½ the roasted vegetables. Top quinoa pilaf with remaining mushrooms, carrots and beets. Garnish with more thyme and or parsley. Left-overs hold well and travel to work or school easily.

Can you use another grain like kamut or spelt or rice? Yes. You’ll adjust cooking times accordingly. Can you open a can of Eden beans and heat those and top with veggies? Again, yes, yes, yes. Make this recipe your own.

This recipe is Roxanne’s (most of you know Roxanne — she keeps our kitchen happy and healthy, and has million-dollar tastebuds!)  She tossed this dish together in about five minutes, I kid you not.

What’s za’atar?  It’s a Middle Eastern seasoning, typically a mixture of thyme, sesame seeds, sumac and salt.  Every house has its own version (and of course there are versions you can buy in stores).  Marjarom or oregano can be substituted for thyme, and as a matter of fact the za’atar we sell in our bulk herb and spice bins lists oregano, sesame seeds, salt, and sumac.

Years ago, when I lived in the Middle East, people sprinkled za’atar on salads, meats, goat cheese, and like here, vegetables.  They brushed pita with olive oil, dusted that with za’atar, and grilled the bread.  Yumm.  Do try Roxanne’s recipe, though, and make sure to use organic vegetables.  And of course, feel free to switch up the vegetables.

Feeds 8 hungry people.  And yes, you can halve it to feed four.

Preheat oven to 400 degrees

Mix together oil and all spices.

You’re going to roast the tougher vegetables a little longer than the more delicate ones.  So put the cauliflower and carrots together on one baking sheet, and the peas and asparagus together on another.  Spoon half the oil-and-spices mix onto each pan, and then toss so all the vegetables are coated.

Roast the asparagus and peas 10-15 minutes.  Roast the carrots and cauliflower 15-20 minutes.  (Remember every oven is different, so keep an eye on your vegetables.)  You can stir the veggies mid-way once or twice.

When the vegetables are roasted, put them all on a serving platter.  You can do this as a jumble, or arrange them separately, depending on your aesthetic.  Garnish with the feta and parsley.  If you want a little more brightness, try a squeeze of lemon, or simply garnish with lemon wedges or Moroccan-style preserved lemons.

*We’re currently in love with the sheep milk feta from Olympiana.  

I’ve always loved the cookbook, Please to the Table, by Anya von Bremzen and John Welchman, and this recipe is my adaptation of Anya’s favorite pilaf. Among my own touches, I’ve added my mother’s addition to all her rice dishes, Fearn soy granules. Mom always stirred in a few spoonfuls of Fearn soy granules to her pot of rice during the last 5 minutes of cooking. The soy granules absorbed remaining moisture so the rice was dry, the grains separate. One-quarter cup Fearn soy granules added 22 grams of protein, a good thing, and made the rice look and taste very gourmet, or so friends and family always said! (more…)

I first made this recipe with shrimp, for a staff make-your-own taco party. It was a hit.  I made it the second time for friends with scallops, which was scrumptious too.  Here it’s made with Port Clyde sustainable chowder pieces (the “hamburger of the sea world,” says Adam).  This is delicious too and perfect for a light summer repast.  We have Port Clyde chowder pieces in 1 lb packages in our freezer.  And, yes, we’ve plenty.  Make this with wonderful organic and local tomatoes, corn, cucumbers, peppers, onion and cilantro! (more…)

From Amanda.  Simple and delicious.  Beautiful to look at.  And don’t you find when you eat this way that you feel full, but not too full, and you don’t feel thirsty afterward either!  Amazing how changing what one eats and including more vegetables in one’s diet really does change the way you feel.  It’s as if one’s insides are hydrated and pampered.  Broccoli, green beans or zucchini aren’t spinach or kale or collards, but you will make Popeye proud.  Can you use leafy greens in this recipe?  Sure.  Remember you’re in charge in the kitchen and you can make whatever floats your boat!

Of course use organic if you can.  Every ingredient below is available organically grown, which means higher nutrient levels for your bod and better for the planet.

Serves 2-4 as a nice side dish

Cook your veggies so they’re bright green and still crisp.  There are several ways to do this.  “I like blanching in boiling salted water, but steaming is fantastic too,” says Amanda.

Heat a large skillet and toast pine nuts for a couple minutes, stirring with a wooden spoon to prevent burnt bottoms.  Add olive oil and toast to a medium brown, another couple minutes.  Add the raisins, cider vinegar, and garlic.  Stir with a wooden spoon while cooking yet another couple of minutes. Turn off the heat, taste, and season with salt and pepper (less or more than suggested above).  Spoon onto your cooked veggies and toss with gay abandon.  Serve immediately.  Yum! Fresh and green, sweet and savory, this dish is sure to please any palate!

Yes, you can use frozen organic vegetables too.  It’s much more fun to use fresh, and that’s our first choice.  We can’t get over the fact that we have organic produce every day, it’s still a thrill, even after a year.

Does anyone miss the old Tuesday produce days when we all elbowed our way throughout the store around all those temporary tables of produce that came in and went out in one day?