Field Notes
Clare Cirillo
Brie Escarole Tart
Butternut Squash Soup
Pasta with Swiss Chard
Fried Zucchini Flowers
Fennel and Leek Dip
Farro and Sugar Snap Peas
Farro and Beets
Red Lentil Ginger Soup
Hearty Split Pea Soup
Brown Lentil and Sweet Potato Stew
Brown Lentil Vegetable Soup
Baked Cauliflower Steaks
Lentil Soup
Vegan Ceasar Salad
Veggie Burgers using Juice Pulp
Barley with Green Peas and Caramelized Onions
Carrot “Risotto”
Vegan Penne Bolognese
Buddha Bowl with Creamy Cashew Soy Sauce
Beet Pesto Sauce
Vegetable Wild Rice with Orange Zest
Carrot Orange Ginger
Fennel Celery Apple Lemon Juice
Vegetable Brown Rice Stir Fry
Broccoli Kale Pesto
Chickpea Quinoa bowl with Cilantro Lime Dressing
Butternut Squash Soup
Carrot Risotto
Overnight Oats
Roasted Greens and Farro
Orange/Pineapple/Carrot/Ginger Shortbread Cookie Sandwiches
Orange Shortbread Cookie Sandwiches
Orange/Carrot/Ginger Cake Loaf
Vegan Beet Burgers using Juice Pulp
Apple Slices with Almond Butter and Granola
Sweet Potato Hash
Beet Carrot Apple
Chickpea Cauliflower Tacos
Butternut Squash Stew with Coconut Cream over Brown Jasmine Rice
Simple Omega-3 Granola
Buffalo Cauliflower Bites
Butternut Squash Pasta Fagioli Soup
Vegan Butternut Squash Chili
Mac and Cheese with Cauliflower
Whole Grain Spaghetti with Chickpeas, Fresh Herbs, Garlic and Oil
Gingery Green
Drink your Spinach
Parsley Punch
Butternut Squash Mac and Cheese