Potluck Recipes

Festive Fall Quinoa

From Elise Perelman

2 c. uncooked quinoa
1 T. Osem Consomme
1 med-large Acorn Squash, cooked and mashed (no skin) [can be done day ahead of time]
olive oil
shallot, diced
2-3 cloves garlic, crushed
fresh sage, chopped
fresh cracked pepper, to taste
kosher salt, to taste
herb de provenance, to taste (~2 t.)
handful dried cranberries
handful walnuts (feel free to toast ahead of time)
handful of pomegranate seeds
handful of pumpkin seeds
optional: add goat or feta cheese
Cook quinoa to package directions, adding consomme to boiling water before adding dried quinoa.
While quinoa is cooking, saute shallot and garlic in olive oil until soft; add sage, S&P and saute for a few minutes.
Put cooked quinoa in big mixing bowl. Add cooked squash, sauteed mixture, Herbs de Provenance, cranberries and walnuts. Mix. Add additional S&P to taste.
Put mixture into serving dish. top with pomegranate seeds, pumpkin seeds and/or cheese.
Can be served at any temperature.

Pesto Pasta

From Jessica Sterling

One box bowtie pasta
One jar pesto
Handful of pine nuts

-Boil pasta according to box directions, drain
-Add jar of pesto
-Stir until mixed
-Sprinkle with pine nuts

Variation: Use homemade pesto


Homemade Pesto
From Outi Gould

2 cups fresh basil (packed)
1/2 cup olive oil
2 tablespoons pine nuts
2 cloves garlic
1 teaspoon salt
1/2 cup shredded Parmesan cheese
3 tablespoons softened butter

Process everything but the cheese and butter in the food processor until
thoroughly mixed into a paste. Add the cheese and butter and give it another
whirl. Refrigerate in a covered container. Keeps well for a couple of days.



Carrot/Sweet Potatoes/Pumpkin Kugel
From Adi Shacker

4 – 4 oz jars of baby food carrots/15 oz. sweet potatoes/pumpkin can
1/2 c. margarine/butter
1 cup sugar
1 cup flour
3 large eggs
¼ cup soy milk/regular milk

1/4 cup margarine/butter
¼ cup brown sugar
2 cups corn flakes

Heat oven to 350 degrees and spray a 9 inchround pan/ 9X13 pyrex with cooking
Melt margarine in a pan or microwave. In a separate bowl mix carrots, melted
margarine, sugar, flour, eggs and milk until smooth and pour into pan.

With remaining margarine, mix brown sugar and corn flakes to coat. Sprinkle
on top, bake uncovered for 1 hour.



Lentils-Spinach Stew
From Adi Shacker

Saute with 2 tbsp olive oil:
1/2 onion, chopped
1 cup carrots, chopped
1/4 cup celery, chopped

2 cups of washed lentils (the small kind is the best)
1/2 teaspoon salt
8 oz. tomato sauce
32 oz. clear vegetable soup
5 oz. frozen spinach
1/2 cup cilantro
spices of your choice (cumin, curry, paprika, pepper, hawaieg’)

Boil and simmer for at least an hour.


Mexican Vegetarian Casserole 
by Susan Simon

2 15 oz can black beans, rinsed and drained
2 15 oz can tomatoes with green chilies
1 pkg frozen corn
1 8 oz container sour cream
3/4 jar safeway chipotle salsa
2 cups cooked brown rice
16 oz shredded cheese – cheddar or mexican blend
1 bunch green onions, chopped
1 can sliced tomatoes

Combine 1st 6 ingredients in a bowl – mix well

spoon into lightly greased 13-9″ baking dish – mix in half of the cheese and
stir well – sprinkle top with remaining cheese – sprinkle on green onions and
olives – bake at 350 degrees for about 50 minutes. Enjoy!



Kale Salad
by Tosha Schore


dried cranberries
sweetened pecans

1 cup olive oil
5 tablespoons balsamic vinegar
1 cup sugar, agave, honey or other sweetener (I use about 1/2 c. agave)
6 tablespoons water
3 garlic cloves minced
1 tsp. salt
fresh ground black pepper to taste

What to do:

1. Chop or tear the kale into small pieces and discard the center ribs.

2. To make dressing: (For this step, I ignore these direction, dump all
ingredients in a jar, close the lid, and shake it up.)

Combine sweetener and 4 tablespoons of the water in a saucepan and bring to
boil. If using sugar continue to boil until it turns a light golden color and
then immediately take pan off heat. If using a liquid sweetener let it boil
or simmer for a minute or two until it is completely combined. Take pan off
heat and slowly pour in vinegar while vigorously stirring with a whisk. Keep
body and face as far away from pan as possible in case the mixture sputters.
Continue to whisk while slowly adding the olive oil in a narrow stream.

Then whisk in the 2 remaining tablespoons of water. Add the garlic, salt and
pepper. This makes a lot more than you need but I like to use this dressing
on other salads, or even on vegetables as a marinade for roasting or
grilling. It would probably be good on goat cheese and crackers too!

3. Pour a little of the dressing (it’s ok if it’s mostly the olive oil part of
the dressing at this point) into the kale and gently massage it to soften it
up. Can be refrigerated at this point until ready to use.

4. Just before serving pour more of the dressing on the salad and toss to get
all of the kale dressed.