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Recipes

These recipes are healthy, hearty, good for your waistline and your bottom line. They all come out to less than one dollar per person.

Sweet Potato, Swiss Chard and Caramelized Onion Frittata

Serves 4-6

Sweet Potato, Swiss Chard and Caramelized Onion Frittata

INGREDIENTS

  • 8 eggs
  • 1/2 large yellow onion, chopped
  • 1 large sweet potato, washed and cut into 1/2 inch cubes
  • 2 cups fresh Swiss chard, washed and chopped (picked from garden)
  • 2 Tbsp butter
  • 4 cloves garlic, minced
  • A large fistful of fresh herbs (sage, rosemary, thyme), washed and chopped (picked from garden)
  • Salt and pepper to taste
  • 3 oz cheese (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Heat 1/2 of the butter in a skillet over medium heat.
  3. Add onions and simmer until soft.
  4. Add sweet potato, stirring occasionally for 10 minutes or until soft, but not mushy – (you want a little crunch still).
  5. Throw in garlic, a pinch of salt and pepper and 1/2 of the herbs. Stir.
  6. In a large mixing bowl, beat 8 eggs.
  7. Add the sweet potato mixture, chard and another pinch of salt and pepper.
  8. With the rest of the butter, butter a 9” baking pan or iron skillet.
  9. Pour egg mixture into pan.
  10. Sprinkle the rest of the herbs (saving a few for garnish) and crumble cheese on top.
  11. Bake uncovered for 20-30 minutes or until firm all the way through. You can broil for 3-5 minutes to brown the top if desired.
  12. Garnish with fresh herbs and serve.


Curried Lentil Stew

Curried Lentil Stew

Serves 10 at 1 cup each

INGREDIENTS

  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 cups of dried red split lentils
  • 2 carrots
  • 1 stalk of celery, chopped
  • 1 large can of chopped tomatoes
  • 1 cup frozen/ fresh shelled peas
  • 4 cups of chopped kale, chard, or other dark leafy greens (picked from garden)
  • Optional: chopped cilantro for garnish (picked from garden)

PANTRY ITEMS

  • 3 tablespoons olive oil
  • 1 tablespoon tamari soy sauce
  • 1 tablespoon curry powder
  • Salt and pepper to taste
  • 5 cups water

DIRECTIONS

  1. Heat oil in a large stockpot over medium heat.
  2. Add onions and cook for 5 minutes or until translucent.
  3. Add garlic, carrots, celery, and curry powder and stir. Cook 1-2 minutes.
  4. Add lentils and stir for a minute or two before adding 4 cups water.
  5. Bring to a boil then lower heat and add rest of ingredients. Stir and cover.
  6. Simmer covered over medium heat for 10-15 minutes, stirring occasionally.
  7. Garnish with cilantro or other fresh herbs.
  8. Salt and pepper to taste.

Recipes

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