This is a refreshing, almost raw, winter salad. Add chopped walnuts or pecans to this if you like.

Dressing:
1/4 cup lemon juice
1 tsp finely chopped lemon zest
1/4 cup aïoli spread or mayonnaise
1 1/2 tsp agave nectar (or raw honey)
dash cayenne
1/2 tsp  salt

Salad
2 cups finely chopped cabbage
2 cups grated carrots
1 med grated apple
1 Tbs lemon juice
1/2 cup dried cranberries
1 cup finely chopped curly parsley

Whisk dressing ingredients together. Set aside. Mix cabbage, carrots, apple, lemon juice, cranberries and parsley. Blend in dressing. Refrigerate and let salad sit for about one hour before serving.

This recipe is adapted from Local Vegetarian Cooking: Inspired Recipes Celebrating Northwest Farms by Debra Daniels-Zeller, available at Marlene’s Market and Deli.

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Polenta with Greens
Vegetarian with vegan options

1 bunch kale
3 cloves garlic
1 Tbs olive oil
3 cups chicken broth (can substitute vegetable broth)
1 cup cornmeal (coarse grind)
1 tsp poultry seasoning
1/2 cup cheese, grated (can substitute with soy cheese)

Tear kale leaves off stems. Roll up and thinly slice. Mince garlic. Heat olive oil in sauté pan and add garlic and kale. Cook until limp. Set aside.

Bring the broth to a boil in a large pot. Slowly pour in the cornmeal while stirring briskly with a wooden spoon. Turn down the heat slightly and continue to stir until the polenta pulls away from the sides of the pan. Take off of the heat and add kale, poultry seasoning and cheese. Garnish with sage leaves. Serves 6 as a side dish

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Pecan Sweet Potatoes
Vegetarian/Vegan

4-6 med sweet potatoes
1/2 cup whole pecans
1/2 can pineapple chunks, drained

brown rice syrup
orange juice

Bake sweet potatoes until soft. Remove skin and mash in bowl. Add pineapple chunks and some orange juice to desired consistency. Mix together and spoon into serving dish. Flatten top smooth. In separate bowl, drop pecans into some brown rice syrup and mix to coat. Then arrange nuts on top of mixture for decoration. Delicious!

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Red Wine and Parmesan Risotto
Vegetarian

1 cup arborio rice
3 Tbs butter
1 cup red wine, a Cabernet Sauvignon or Merlot
2 cups water
1 cup parmesan cheese, shredded

Heat large skillet over medium-low heat. Add butter and melt. Add risotto, and sauté, stirring constantly until fragrant and slightly darker in color. Add red wine, and stir constantly until all liquid is absorbed. Add 1 cup of water, and stir until all liquid is absorbed. Add the final cup of water and stir until all liquid is absorbed. Remove from heat, stir in parmesan cheese. Cover and serve when ready.

If you do not cook with alcohol, you can substitute the one cup of red wine with one cup of chicken stock.

Recipe submitted by Nutritionist Lizzie Hammitt.

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