Jackie Starr’s Fabulous Menu for our February share


Soup: Lentil soup with rutabaga and potato

Chicken and miso-glazed vegetables (beets, carrots, parsnips, etc)

Black bean burrito bowls

Butternut squash and hazelnut lasagne, with shredded beet salad

Leftover lasagne, with greens sauteed with garlic and leftover beans

Sweet potato black bean burgers, with parsnip fries

Spiced carrot millet muffins



Soup: Kohlrabi soup

Pasta with tomato sauce and sauteed mushrooms

Potato and caramelized onion pizza

Leftover soup, served with winter rainbow panzanella

Roasted sesame winter slaw, with tempeh with barbeque sauce

Cod cakes, served with Jamie Oliver’s “mothership” squash and celery root salad with vinaigrette or celery root remoulade


Soup: Tomato-rice soup with feta-stuffed grilled flatbread (I have to think these could be cooked indoors on a very hot, dry, cast iron pan or grill pan)

Tofu in sweet ginger marinade, soba noodles with peanut sauce, steamed carrots and/or kohlrabi to be dressed in the sauce alongside

Beet burger (these freeze well), with Yukon gold potatoes cooked in stock and butter and browned and shredded cabbage dressed with lime juice and olive oil

Root vegetable salad with couscous and lemon-tahini dressing

Leftover beet burgers and soup

Mashed rutabaga with sour cream and dill, shredded apple, carrot, and beet salad, serve with your favorite protein (maybe shrimp with cumin and smoked paprika, or seitan paprikash)

Lentil soup with rutabaga and potato


  • 1-4 Tb olive oil (or coconut oil or any other oil or fat)
  • 1 large yellow onion, diced small
  • 1-2 stalk celery, chopped fine
  • 3 small carrots, chopped fine
  • 1 large garlic clove, minced
  • 5 cups french green lentils (or “regular” brown lentils), picked over and rinsed
  • 1 medium rutabaga, 1/2″ cubes (~1.5 cups)
  • 3 medium potatoes, 1/2″ cubes (~1.5 cups)
  • 2 bay leaves
  • 1-2 tsp salt
  • fresh ground black pepper
  • ~8 cups stock (more as needed)
  • 1/4-1/2 cup dry white wine
  • 2-3 sprigs parsley


  1. Begin to warm onions, celery, and carrots in oil over medium high heat, sprinkling with some salt and black pepper. Saute until starting to brown. Add the garlic and continue sauteeing for another minute or two.
  2. Add remaining ingredients, bring to a boil, and simmer until lentils and vegetables reach desired consistency, approximately 30-40 minutes.
  3. Fish out parsley stems, adjust seasoning, and serve.
  4. Possible garnishes: chili or herb oil; fresh pea shoots; chopped nuts, bean sprouts, and/or herbs; splash of lemon juice; parmesan cheese and some drops of olive oil, etc.


Broccoli or kohlrabi soup (non-dairy)


  • 2 Tb olive oil
  • 1 bunch broccoli or 2-3 medium kohlrabi, chopped
  • 1 onion
  • 3 garlic cloves, chopped
  • 3 Tb flour
  • 4 c veg stock or chicken stock
  • 1/4 – 1/2 c soy milk (optional – we skip it)
  • 1/2 tsp ground nutmeg (optional)
  • 2 tsp lemon juice (optional)
  • salt & pepper


  1. Heat olive oil in soup pot.
  2. Add broccoli or kohlrabi, onion, garlic.
  3. Cook ~6 minutes on medium heat.
  4. Stir in flour; cook ~ 2 min.
  5. Add stock and whisk.
  6. Reduce heat to low, simmer 30 minutes.
  7. Blend until smooth, then return to pot on low heat.
  8. Add nutmeg, lemon juice, and milk, if using.