Vegetables

This recipe is actually adapted from the cookbook "Cooking Provence," by Antoine Bouterin, but Tony is the one who told us about it. And it's SO good! Worth the little extra work and the slightly longer ingredients list. For the final cooking, you can simmer on the stove, dump everything into the crockpot and forget about it, or transfer to an ovenproof pot and bake in the oven at 325f for about two hours, covered. All the vegetables can be cut into bite-size pieces, for a very appealing and easy-to-eat dinner (or breakfast!).

This is from Laurel's Kitchen, and it's SO tasty, even if you don't have all the ingredients, or any herbs.

12-15 tiny beet, tops and all
OR
6 medium beets, sliced 1/4 inch thick
2 T. olive oil
juice of 1 lemon
1 scallion, chopped
1/2 tsp. dill weed
1/2 tsp. tarragon
1/2 tsp. salt
a squeeze of garlic

Wash beets well and remove inedible parts, leaving them whole and keeping the skin and leaves.

In Cook's Illustrated November/December 2011 issue, they printed a recipe for "Farmhouse Vegetable Soup." I'm sure their version, thickened with barley and potatoes, would be spectacular. This version, GAPS-legal, is still spectacular, though it requires the lemon-thyme butter to add unctious texture just before serving (you can substitute plain butter; just don't leave the fat out entirely!).

Serves 6-8

This can feed about 100 people, if you serve a few other dishes as well (works well with a pasta salad and a veggie salad).

16 oz. (1 bottle) balsamic vinegar
2 heads of garlic, cloves peeled and minced or pressed
Salt and Pepper to taste

3 bunches of broccoli
2 red peppers, seeded and diced
1 medium green cabbage, chopped finely and blanched
1 medium red cabbage, chopped finely and blanched
2 large bunches parsley, minced
1 large bunch basil, minced

This is adapted from a recipe by Mark Bittman in "The Best Recipes In the World." I had no idea I could make such a tasty Chinese-Restaurant Style dinner that was GAPS legal!

This is adapted from the "Lamb-Fennel Casserole" in "The Grassfed Gourmet," by Shannon Hayes. She says, "Consider making a double batch, because the leftovers are even more delicious when reheated the second day." This is really tasty with some good kalamata olives.

Serves 4

These are very tasty, and a nice way to eat more local roots in the dead of deep dark winter.

1/3 cup or so of ghee
2 large onions, diced
1 tsp. salt
1 heaping tsp. turmeric
2 heaping tsp. coriender (ground)
4 medium turnips, sliced thin

Saute the onion and salt in ghee (use a wide cast-iron skillet with lid). Add spices, and stir thoroughly for 30 seconds or so. Add turnips, and stir to coat.

That's what my boys said when I asked them how they liked this soup...

This recipe is an approximation of a process I often use to make soup: 1. Saute aromatics; 2. Add more veggies, and cook till very tender (it's fine if you only have one type of vegetable, like cauliflower - it will still taste delicious); 3. Add broth, and puree; 4. Add additional steamed, chopped veggies to taste. This makes a really delicious, texturally interesting, infinately variable soup.

This makes a big pot full, which is good so you can eat the leftovers for several lunches in a row.

From the recipe by Seth Travins / Hawthorne Valley Farm. These are so tasty!

Equipment
One-quart Mason jar
1- or 2-piece lid

Timeframe: Approximately 14 days

2 uncooked sausages, crumbled http://www.lifeisapalindrome.com/recipes/homemade-sausage
1 medium spaghetti squash, cooked (pierce with a fork several times, bake at 375f for 1.5 hours, flipping the squash halfway through. Then, cut in half, remove seeds and discard, and scrape all the "spaghetti" out).

Brown the sausage, and then add the "spaghetti." Cook, stirring frequently and seasoning with salt and pepper to taste.