American playwright and Pulitzer Prize-winning novelist Thorton Wilder once said, “My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate.”
Of all treats, ice cream can bring back...
Summer is all about using fresh ingredients to create delicious salads. This affordable, vegan side dish features cabbage, which is rich in vitamin C, fiber, and potassium. The avocado dressing offers healthy fats and gives the salad a creamy...
Makes about 8 cups
2 cups (1 pound) dried white beans
8 garlic cloves, peeled
2 bunches rosemary
Salt and freshly ground pepper to taste
Chunks of crusty bread for...
There's not much in the kitchen that's more straightforward than making vegetable stock. You literally add water and let the veggies simmer for a bit. You can freeze the result in half-cup increments for future use (use a muffin pan to make...
Omega: Can you talk about the difference between the terms plant-based vs. vegetarian?
Michael: When you say vegetarian, people think of the classic vegetarianism that was pioneered by ...
If you are one of the thousands of people who visit Omega’s Rhinebeck campus each year, then you know about the magic that happens at the dining hall. During our busy season, we create three delicious local, mostly organic, sustainable, nutrient...
Makes about 1 pint
1 tablespoon canola oil
3/4 cup red onion, diced
1 orange, zest grated and reserved, juice strained and reserved
5 sprigs thyme
pinch of salt...
1 tablespoon extra-virgin olive oil
1 large rutabaga (about 1 pound), peeled and thinly sliced
salt and freshly ground pepper to taste
1 pound russet potatoes,...
Serves 8 to 10
2 cups dried posole, soaked at least 2 hours or overnight
1 pound carrots (6 medium), peeled and medium-diced
1 pound parsnips (4 large), peeled and medium-diced...
This recipe is a bit labor intensive, but it's worth the extra effort. It can also be made entirely vegan with no diminution of flavor.
9 ears of corn, shucked (kernels removed...