BASE recipe:

hearty greens salad

Hearty greens

About 8 cups, shredded or chopped, choose one or a combination, two bunches should give you about 8 cups.
• Tuscan, green or red kale
• White, red or rainbow chard
• Collard greens
• Escarole
• Mustard or dandelion greens 

Tuscan kale and collards are best shredded. All the other greens can be shredded or chopped.

Basic vinaigrette

• 2 med/1 lg clove garlic, crushed
• 1 Tbs honey
• 2 Tbs cider vinegar (acid see below for variations)
• 2 oz olive oil (oil see below for variations)
• 1/4 tsp salt
• pepper to taste

Add garlic, honey, vinegar, salt and pepper to a large salad bowl and whisk until combined. While continuing to whisk, add the oil slowly. Dressing should end up being somewhat thick.

Add greens and toss well until everything is coated with dressing. Serve at room temperature or cold. Also keeps leftover for several days in the fridge.

Eat this delicious simple salad BASE recipe as is, or explore the following BASE VARIATIONS to create a completely different meal without having to learn a completely different recipe!

VARIATION 1 hearty

acid (original recipe) 
oil (original recipe)
3 cups roasted winter veggies (recipe follows)
2 cups cooked barley 

VARIATION 2 light & fresh

acid lemon juice 
oil olive or avocado
1 red pepper, chopped
1 avocado, cubed
1/4 cup sunflower seeds

VARIATION 3   sweet & crunchy

acid balsamic vinegar 
oil avocado
1 pear, thinly sliced
1/2 cup dried cranberries
1/2 cup pumpkin seeds (pepitas)

VARIATION 4   earthy

acid orange juice 
oil walnut
1 medium beet, washed & shredded
1/2 cup walnuts
1/2 cup crumbled goat cheese

VARIATION 5   rich

acid sherry or cider vinegar 
oil olive
1 cup cooked brown and wild rice
1 cup cooked French lentils
1/2 cup caramelized onions

VARIATION 6 just a little spicy

acid lime juice 
oil olive or avocado
1 cup fresh or thawed frozen corn
1 cup black beans
1/2 cup shredded pepper jack

PREP recipe:

roasted winter veggies

  • 2 large or 3 small/medium butternut* squashes,
    peeled, halved top to bottom, and seeds removed 

  • 5 lbs of assorted root veggies, peeled if you want,
    but ok to wash and leave peels on
    (potatoes, sweet potatoes, parsnips, carrots, beets,
    turnips, rutabagas, Jerusalem artichokes, etc.)

  • 1/2 cup oil (olive, coconut, palm or avocado)

  • 1 tsp salt & 1/2 tsp pepper

*Other winter squashes are delicious but they’re hard to peal and better if cooked in their skin and scooped out as a mash, so not helpful in these recipes.

Preheat oven to 425º. Cut all your veggies into 1” chunks. Toss with oil, salt & pepper until well coated. Spread into a single layer on sheet pans. Roast until tender and browning in spots, 25-50 minutes (after 25 minutes check every 10 mins until done).

Your roasted veggies are delicious straight from the oven but you made enough for several more meals so you can:

  • Freeze them to eat as is or use in a recipe later

  • Use them right away in the recipes that follow, then eat or freeze any of the recipes

meal recipes

These five recipes make use of the entire PREP recipe of roasted winter veggies (above). You can make all of these recipes at once and freeze, or freeze your roasted veggies and thaw them a portion at a time to make any of these recipes fresh.

All recipes serve four to six people.

Meal 1: veggie burger

  • 2 cups roasted veggies

  • 1 cup cooked grains (rice, quinoa, bulgar, barley, etc)

  • 13 oz can beans, drained and rinsed (white, black, pinto, kidney or garbanzo)

  • 1 egg, beaten

  • 1/2 cup bread crumbs or quick oats

  • 1 large or 2 small cloves of garlic, minced

  • 2 Tbs fresh parsley, cilantro or basil, chopped

  • 1/2 tsp salt & 1/4 tsp pepper

  • 1 Tbs oil

In a large mixing bowl, combine egg, garlic, salt, pepper and herbs. Add bread crumbs or oats, mixing well. Add veggies, grains and beans and use your hands to combine everything thoroughly, mashing the ingredients until you are left with some whole chunks of veggies and beans but the mixture sticks together very well. Form into eight burgers. Heat large skillet over medium heat, add half the oil and cook four burgers at a time, until browned on both sides and heated through, about 5-7 mins per side. Cook remaining four burgers with remaining oil. You can also freeze the burgers, cooked or uncooked, for up to three months.

Serve on buns with your favorite toppings or over base recipe of hearty greens salad.

Meal 2: chunky veggie soup with beans, greens & grains

  • 6 cups veggie or chicken stock

  • 2 cups roasted veggies

  • 13 oz can white or garbanzo beans, drained and rinsed 

  • 2 cups greens, chopped fine (see the list of greens in the base recipe for hearty greens salad on the front of this sheet, one small bunch is plenty)

  • 1 cup cooked grain (pasta is ok, too)

  • 1 medium sweet or yellow onion, chopped

  • 1 Tbs oil

  • salt & pepper to taste

Heat pot large enough to hold everything over medium heat. Add oil and onion, sauté until onion begins to brown, about 7-10 mins. Add all other ingredients to pot and cook over low heat 10 mins. Serve.

Meal 3: veggie soup/purée

If making meals 4 & 5, reserve 6 cups to use as sauces.

  • 8 cups roasted veggies

  • 4 cups water, coconut milk, veggie or chicken stock

  • salt & pepper to taste

Add everything to a blender, blend until smooth. Use as is in meals 4 & 5, or pour into a large pot and heat to eat as a delicious creamy soup. 

Enjoy topped with different condiments so it can be modified for every member of your family: cranberry sauce or relish, chutney, sour cream, crumbled goat or feta cheese, cashew cream, salsa, hot sauce, Thai peanut sauce, caramelized onions, chopped scallions or fresh herbs, nuts, seeds, chopped dried fruit, curry powder, Thai curry pastes, seasoning blends or miso.

Meal 4: pasta with winter veggie sauce

  • 1 pound of pasta, any shape, boiled in salted water

  • 4 cups veggie purée (see meal 3 recipe)

  • 1/4 cup olive oil or butter

  • 1 medium sweet onion, thinly sliced

  • 3 cloves garlic, chopped

  • 1/4 cup fresh parsley, chopped

Boil pasta until slightly less than al dente, drain reserving 1 cup pasta water. Sauté onion in oil or butter over med-high heat until translucent, 5-10 mins. Add garlic, sauté 1-2 mins until garlic becomes fragrant but not browned. Add veggie purée, pasta and reserved water, stir over high heat 3-5 mins until pasta is fully cooked and sauce has reduced a bit. Serve with parsley.

Meal 5: veggie enchiladas

  • 2 cups roasted veggies

  • 13 oz can black or white beans

  • 2 cups shredded cheddar, crumbled goat or feta

  • 1 Tbs chili powder or taco/fajita seasoning

  • 1/2 cup fresh cilantro, parsley or both, chopped

  • 4 scallions, chopped

  • 8 small flour or corn tortillas

  • 2 cups vegetable purée (see meal 3 recipe)

Preheat oven to 425º. Pour 1/2 cup sauce into 9”x13” baking dish, coating bottom. In a large bowl, combine everything but tortillas and sauce. Divide mixture evenly among tortillas, roll each tightly and place next to each other seam side down. Pour remaining sauce down the center. Bake 30 mins until lightly browned.

Serve as is or with avocados, sour cream or salsa.