It’s winter, but there are still lots of delicious vegetables at Clark Park and Fitler Square farmers’ markets. What to do with all that kale, carrots, parsnips, beets and brussels sprouts? Some suggestions from Lindsay’s recipe archives.

Kale Caesar Salad
Lindsay says: Kale is so sturdy, it can take quite a punchy dressing. This is my version of a Caesar salad. With a few minutes of massaging, your greens and the dressing meld together, becoming soft, mellow and irresistible.

Lacy Brussels Spouts with Poppy Seeds
Lindsay says: Shredding the pungent Brussels sprouts mellows their intense flavor, not to mention making them really beautiful. And the lemon is perfect here to give bright note.

Root Vegetable Cakes
Lindsay says: Now’s the time of year to savor hearty root vegetables.  I’ve been putting them in almost everything we eat. No recipe is needed for these root veggie cakes and any combination of flavors – parsnips, carrots, beets, potatoes, turnips – is just as tasty as the next.

Beets & Ginger Lentil Salad
Lindsay says: I found this great recipe in a magazine, I think, but I’m not sure exactly how close it is to the original. It’s a great lunch or light, satisfying dinner. Bonus: It gets better the longer it sits.

Summertime Pasta (really!)
Lindsay says: Quick pastas like this are a go-to in the summer, but this method can be used in any season. With the harder winter vegetables like squash and carrots, you just need to add a little cooking time.

Red, Orange and Yellow Fall Soup
Lindsay says: I didn’t measure anything when I first made this recipe. I rarely do.  But that’s what I love about soup.  Just throw in a bunch of really good ingredients with an idea of what goes well together and it’s a feast — delicious, warming and nourishing all in one pot.

Last Tuesday, we brought you the most popular recipes from 2011, and now we’re featuring some of the recipes that might have slipped off the radar to give you a second chance to check them out! Some of these dishes call for spring and summer produce, but take a tip from Lindsay and tailor the recipes to fit your winter farmers’ market finds.


Truffled Lentil & Pea Soup
Lindsay says: My go-to hearty, warming meal is a lentil soup that was inspired by an unforgettable dinner Brad and I had in Rome. I still have the napkin I saved from the meal. It has my notes on every bite, written in hopes of recreating it someday.


Rhubarb Parfait
Lindsay says: The options for the rhubarb mixture are endless: you could freeze it into a popsicle, spread it like jam over warm bread, drizzle it on pancakes, stir it into a smoothie or serve it alongside meat like a spring version of cranberry sauce.


Fruity & Nutty Museli with Almond Milk
Lindsay says: Of course, you can personalize this recipe. Some other ideas of add ins: dried dates or apricots, cacao nibs, any nut you like, and cinnamon and nutmeg are so nice in here too.

Raw Sprouted Granola
Lindsay says: For me the only challenging part is remembering to rinse the grains every 6 to 8 hours. The end result is one of my favorite breakfasts. I love it cold, topped with almond yogurt or warm with a splash of nut milk and pat of butter.


Asparagus Tofu Green Curry
Lindsay says: I love making curry at home, so I can adjust the spices and heat until it’s just right for my kids’ young palates. That way they can comfortably develop an appreciation for other types of food. I switch out Thai chili peppers for poblano peppers, and use fresh lime juice instead of the usual kaffir lime leaves because I can never seem to find them in the local supermarket.


Grapefruit Avocado Salad with Ginger Lime Dressing
Lindsay says: The kind of salad greens has changed every time I’ve made it, depending on what looks the freshest at the market. But my favorite is bitter watercress. And the fennel adds a licorice-y crunch that is so nice! This is a wonderful salad to go along side any meal, or add a couple slices of smoked salmon and serve tossed with black quinoa to make it a whole meal.


Cacao-Raspberry Nourish Bars
Lindsay says: I call these “nourish” bars instead of “energy” bars because unlike the store-bought energy bars, which are often loaded with refined sugar, preservatives and other highly processed ingredients, these are made with nothing but nourishing raw ingredients. The only processing is between you and your food processor.


Strawberry-Basil Iced Green Tea
Lindsay says: I like to make my iced tea the night before in Ball jars, so they are easy to grab on my way out the door every morning. The jars are convenient and this tea looks so gorgeous and refreshing through the glass I just can’t resist it.


Wheat Berries 101
Lindsay says: Their warming nutty, chewy texture is perfect for this time of year — I’m so glad it’s finally fall!  I stirred them into the minestrone soup I made this weekend, tossed with our green salads and made a warm grain salad with roasted fall veggies and used in place of pasta when I made my basil-cashew pesto.


Tahini-Drizzled Fruit Salad
Lindsay says: This recipe can be used any season. For fall, spice up the tahini with a little cinnamon and nutmeg. Then swap out the honey for maple syrup and drizzle over pears and apples. It’s also great over tropical and citrus fruit in the winter.

It’s that time of the year, when bloggers and news sites are building their ‘Best Of’ lists, and we decided to put together a list of 2011’s most popular recipes. We’ve got a little of everything – sweet desserts, fruity drinks, salads, and one pot meals, to name a few. Some of these dishes call for spring and summer produce, but take a tip from Lindsay and tailor the recipes to fit your winter farmers’ market finds.

What was your favorite Team Up! recipe from 2011?

Chococado Pudding
Lindsay says: These ingredients are raw, super fast to prepare and chock full of antioxidants, essential nutrients, vitamins and minerals.


Cucumber Limeade
Lindsay says: Blended with fresh lime, mint and a little agave this drink is cool, refreshing and hydrating. I make this all the time, sometimes with watermelon or blackberries.


“Lucky” Sweet and Smoky Veggie Chili
Lindsay says: Since there’s no better mate for smoky than sweet, I always serve this over a baked sweet potato with a sprinkling of chopped avocado for some cool, creamy contrast.



Mostly Not Potato Salad
Lindsay says: It’s officially my new go-to potato salad that’s lighter and fresher tasting than the traditional mayonnaise based version.  I didn’t have a few of the ingredients on hand and I altered a few of the other ingredients to our liking.


Choose-Your-Own-Adventure Panzanella
Lindsay says: This recipe is very loose. It’s meant to be a guide for you. Use your own tastes to guide you with the details. It can be as light or as filling as you’d like; just add more or less bread. Same goes with the veggies.


Good Morning Green Smoothie
Lindsay says: This soothing smoothie, with cucumber, apple, fennel and pineapple, is the perfect way to break-the-fast.There are tons of other ingredient options — green grapes, freshly grated ginger, honey, orange or tahini are a few we like.


Root Vegetable Cakes
Lindsay says: These flame-colored beauties are crispy on the outside, and sweet and earthy in the inside. No recipe is needed and any combination of flavors is just as tasty as the next. Think sturdy veggies – parsnips, carrots, beets, potatoes, turnips.


Everything Cookies
Lindsay says: In one bite, they deliver sweet coconut, nutty almonds, bitter sweet chocolate chips, and a melting creaminess from the coconut oil. Another bonus…the batter is totally legal to eat. There are no raw eggs, so snack away!


Whipped Lemony Hummus
Lindsay says: Not surprisingly, home-cooked chickpeas are both better tasting and more nutritious than their canned look-alikes. Yes, you do have to think ahead when making legumes at home, but it’s totally worth the little extra effort.



Black Quinoa Salad
Lindsay says: You can substitute red quinoa if that’s what you have – the texture and taste of red & black quinoa are nearly the same. And even if they weren’t and you only had say, barley and farro on hand, I’d say go for it. Use what you have.  Try citrus in here with fennel and watercress, one of my favorite combos.

This week, we rounded up some great sweet treat additions to your holiday baking menu from the Team Up! recipe archives. Some of these dishes call for spring and summer produce, but take a tip from Lindsay and tailor the recipes to fit your winter farmers’ market finds.

Chococado Pudding
Lindsay’s advice: This is not your traditional milk, eggs, and cornstarch-laden pudding that you’ll spend forever whisking on the stovetop. These ingredients are raw, super fast to prepare and chock full of antioxidants, essential nutrients, vitamins and minerals.

Everything Cookies
Lindsay’s advice: These cookies are perfect for hectic holiday traveling – I always bring some snacks from home to make the trip more comfortable and delicious. In one bite, they deliver sweet coconut, nutty almonds, bitter sweet chocolate chips, and a melting creaminess from the coconut oil. Another bonus…the batter is totally legal to eat. There are no raw eggs, so snack away!

Rhubarb Parfait
Lindsay’s advice: The options for the rhubarb mixture are endless: you could freeze it into a delicious popsicle, spread it like jam over warm bread, drizzle it on pancakes, stir it into a smoothie or even serve it alongside meat like a spring version of cranberry sauce.

Peach Crumble With Coconut & Almonds
Lindsay’s advice: Crumbles are so forgiving. They are especially good if you’re in the mood for pie and don’t want to deal with fussy pie dough. Just like pies, you can use any in-season fruit and it will be amazing. The toppings are endless, too.  For this crumble any nut, grain, flour, seed or spices can be used.

Maple Vanilla Popcorn
Lindsay’s advice: Here, I deliberately kept the popcorn simple with a sweet and salty combination that is movie-worthy all on its own, but this recipe can also be a starting point for whatever you can dream up. Maybe a few handfuls of roasted nuts or seeds, toasted coconut, warming spices (I use it as a chance to clean out some of our spices) or dried fruit?

Zucchini Spice Muffins
Lindsay’s advice: I love quick breads and muffins as much as anybody, but I don’t love how fatty and sugary many of them are.  I’ve played with this recipe for years to make it more wholesome with no refined sugar, less oil and whole grain flour. These quick muffins go quick in our house as breakfast, snack, lunch box treat or dessert.  I usually double the recipe so there’s enough to share with friends or a neighbor.

Now’s the time of year to savor hearty root vegetables. They chase away chills and leave you feeling satisfied and warm all over. Their vibrant colors tell you just how bursting with goodness they are for you, too. I’ve been putting them in almost everything we eat. They’ve been cubed in sweet potato hash in the morning, pureed until silky smooth in a carrot, orange and red lentil soup for a quick lunch, sliced thin for sweet potato fries that have been nearly an every-other-night delicacy, mashed with potatoes in one of my favorite beet dishes, and last night, I shredded them to make pretty little root veggie cakes.

These flame-colored beauties are crispy on the outside, and sweet and earthy in the inside. No recipe is needed and any combination of flavors is just as tasty as the next. Just shred some sturdy veggies – parsnips, carrots, beets, potatoes, turnips – and cook until soft. Stir together with a generous dose of fresh herbs and an egg for texture and shape into little rounds. Brown on both sides and serve over a healthy bed of greens tossed in olive oil.

Root Vegetable Cakes

2 cloves garlic, minced

1 sweet potato, peeled

1 parsnip, peeled

2 small turnips, peeled

1 large carrot, peeled

Olive oil

1 egg, lightly beaten

2 tablespoons nutritional yeast

2 tablespoons whole wheat flour

Leaves from several sprigs thyme

Salt and pepper

Shred all veggies in a food processor or by hand. Heat a couple tablespoons of oil in a large pan over medium heat. Add the shredded vegetables to the hot pan and cook, stirring a few times until the vegetable mixture softens, about 5 to 8 minutes. In the meantime, in a bowl mix together egg, nutritional yeast, flour, thyme, salt and pepper. Add the cooked vegetables to the egg mixture and mix. You need to be able to form little patties that hold together, so if it’s too wet, add a little more flour. Add more oil to the hot pan and scoop spoonfuls of the mixture into the hot pan working in batches. Press down a little and cook on both sides until golden. Add oil as needed. And if you happen to burn a few of the edges of veggies don’t worry – that’s the best part! Serve over some greens dressed in oil.

Some other mix in ideas…

Now’s the perfect time to clean out your spice cabinet. Try adding cumin, lemon zest, coriander, curry, or maybe some cinnamon or grated ginger. Fresh rosemary and sage would be great mixed in, too. A drizzle of truffle oil to finish would be insane. During the summer try zucchini and potatoes with fresh dill and basil.