Just double this recipe for 4
Place 1 Tbl ghee (clarified butter), or olive or sunflower oil in good-sized stir fry pan over medium-high heat. Add 1 or more sliced garlic cloves for a couple of minutes to soften and release
the flavor. Add progressively to the stir fry pan, stirring each to coat with oil and soften:
2 good-sized scallions (or 4-5 tiny ones), chopped fine, including the green parts;
1 smaller broccoli stalk, with all the stem parts sliced into dime-sized pieces and the remaining flower tops cut small as well.
1 smaller zucchini or yellow squash and cut into quarter-sized pieces.
1 handful of beet greens (or other greens such as chard or kale) also cut into small pieces.
Once everything has softened and the aroma of the food is filling the air, add:
1 quart of boiling water
1 vegetable bouillon cube (Marigold Organic Swiss is excellent, or a homemade one to control ingredients)
Stir to mix thoroughly, turn off heat and serve with a hearty bread and summer salad.
Notes: This cooks up in 5 - 10 minutes max, as long as one is set up to wash and chop vegetables quickly into finer-sized bites. We really like these flavors together, though other vegetables might appeal. We sometimes use a homemade broth by saving the cooking waters of other vegetables, popping each in the freezer in small quantities, and then heating these "vegetable broth pucks" up while preparing the rest of the stir fry. We also sometimes begin with some Indian spices in the olive oil and grated ginger instead of garlic or vegetable bouillon.
submitted by Patti Andrews
A Great Morning Juice
For those with juicers (and organic, of course!), will make 2 servings
Wash, trim, and put through your juicer:
1 small handful of parsley
1 small-medium zucchini
1 medium apple
1 medium-large carrot
Stir and drink right away!
submitted by Patti Andrews
Wash, trim, and put through your juicer:
1 small handful of parsley
1 small-medium zucchini
1 medium apple
1 medium-large carrot
Stir and drink right away!
submitted by Patti Andrews
Creamy Zucchini
1 large zucchini (or 2 small)
1 large onion, or 2-3 cloves garlic
olive oil
salt and pepper
4 oz. cream cheese
Sauté the onion or garlic in olive oil. Grate the zucchini and add to the pan. Salt and pepper to taste. Saute until cooked through. Stir in cream cheese.
YUM!
Submitted by Kate Sullivan
1 large onion, or 2-3 cloves garlic
olive oil
salt and pepper
4 oz. cream cheese
Sauté the onion or garlic in olive oil. Grate the zucchini and add to the pan. Salt and pepper to taste. Saute until cooked through. Stir in cream cheese.
YUM!
Submitted by Kate Sullivan
Luciano's Zucchini Soup
Serves 2-4, but can be doubled
Wash 2 medium zucchini; carefully scoop out ALL the seeds with a spoon. Cube the zucchini.
(Note: if you use an equivalent of small zucchini, the seeds are hardly formed and can remain.) Chop 1/2 small onion. Put both the zucchini and onion in an iron skillet on medium heat with 1 Tbs. extra-
virgin olive oil. Stir, coating the vegetables with oil. Add 1/4 c water. Cover. Cook until tender, about
5 minutes.
Blend the vegetables until smooth in a blender. (Patti's note: Or use your hand blender and puree right in the pot!)
Add salt and pepper to taste and serve.
submitted by Patti Andrews; from Ayurvedic Cooking for Westerners by Amadea Morningstar
Wash 2 medium zucchini; carefully scoop out ALL the seeds with a spoon. Cube the zucchini.
(Note: if you use an equivalent of small zucchini, the seeds are hardly formed and can remain.) Chop 1/2 small onion. Put both the zucchini and onion in an iron skillet on medium heat with 1 Tbs. extra-
virgin olive oil. Stir, coating the vegetables with oil. Add 1/4 c water. Cover. Cook until tender, about
5 minutes.
Blend the vegetables until smooth in a blender. (Patti's note: Or use your hand blender and puree right in the pot!)
Add salt and pepper to taste and serve.
submitted by Patti Andrews; from Ayurvedic Cooking for Westerners by Amadea Morningstar
Provencal Vegetable Tart
Serves 4
5 ounces goat cheese
1/4 cup sour cream
1/2 cup heavy cream
3 eggs, lightly beaten
salt, to taste
pepper to taste
In a bowl, whisk together the above ingredients (the cheese will remain somewhat lumpy).
2 Tbs. olive oil
1 small red pepper, cut into matchsticks
6 – 8 leaves of chard, cut crosswise into slivers
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
2 medium tomatoes, thinly sliced
1 Tbs. chopped fresh basil
In a skillet, heat the oil and cook the bell pepper and squashes for about 6 minutes. Add the chard and cook for another 2 – 3 minutes until wilted. Place the sautéed vegetables in an oiled 9 inch pie plate. Cover with a layer of sliced tomatoes and sprinkle with basil. Pour the egg mixture over the top, spreading evenly. Bake at 375 degrees for 30 – 40 minutes. T op should be browned and vegetables bubbling.
NOTE: This can also be made in a pre-baked pie crust – I made it as above to save some of
the calories!
submitted by Margery Prazar
5 ounces goat cheese
1/4 cup sour cream
1/2 cup heavy cream
3 eggs, lightly beaten
salt, to taste
pepper to taste
In a bowl, whisk together the above ingredients (the cheese will remain somewhat lumpy).
2 Tbs. olive oil
1 small red pepper, cut into matchsticks
6 – 8 leaves of chard, cut crosswise into slivers
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
2 medium tomatoes, thinly sliced
1 Tbs. chopped fresh basil
In a skillet, heat the oil and cook the bell pepper and squashes for about 6 minutes. Add the chard and cook for another 2 – 3 minutes until wilted. Place the sautéed vegetables in an oiled 9 inch pie plate. Cover with a layer of sliced tomatoes and sprinkle with basil. Pour the egg mixture over the top, spreading evenly. Bake at 375 degrees for 30 – 40 minutes. T op should be browned and vegetables bubbling.
NOTE: This can also be made in a pre-baked pie crust – I made it as above to save some of
the calories!
submitted by Margery Prazar
Summer Squash Ice Box Pickles (Sweet)
Yield is 2 quarts, but halve the recipe for 1 (or make both and share with your neighbors!)
7 cups thinly sliced zucchini, summer squash or a combination
1 cup thinly sliced onions
1 cup grated carrot
1 green pepper, chopped finely
1 cup cider vinegar
2 cups sugar
1 Tbs. pickling salt
1 Tbs. dill seeds
Combine all ingredients in a large, non reactive bowl. Mix well and refrigerate overnight.
Pack the vegetables tightly into quart jars. Cover with the brine (juice). Refrigerate. These pickles keep well in the fridge for up to three months.
Submitted by Cheryl Rowell from a recipe donated by Jude Gates
7 cups thinly sliced zucchini, summer squash or a combination
1 cup thinly sliced onions
1 cup grated carrot
1 green pepper, chopped finely
1 cup cider vinegar
2 cups sugar
1 Tbs. pickling salt
1 Tbs. dill seeds
Combine all ingredients in a large, non reactive bowl. Mix well and refrigerate overnight.
Pack the vegetables tightly into quart jars. Cover with the brine (juice). Refrigerate. These pickles keep well in the fridge for up to three months.
Submitted by Cheryl Rowell from a recipe donated by Jude Gates
Summer Squash Soup (Hot or Cold)
Sautee pack of scallions (all parts chopped) in 2 Tbs. butter until soft. Add 5-6 small yellow squash diced and 3 cups chicken broth. Cook about 15 minutes. Cool slightly, puree. Add 1 cup light cream (or milk or half and half). Sprinkle in a dash (or more to taste) of allspice and nutmeg. Season with salt and pepper.
Submitted by Nancy LeRay
Submitted by Nancy LeRay
Zucchini Bars
2 c. zucchini, shredded and unpeeled
1/2 t. baking soda
2 1/2 c. flour
1 t. vanilla
2 t. cinnamon
1/2 c. vegetable oil
1/2 t. baking powder
2 c. sugar
1/2 t. salt
4 eggs
Cream Cheese Frosting
1/4 c. margarine, softened
1 3 oz. pkg. cream cheese, softened
1 t. vanilla
2 c. confectioner's sugar
1/2 c. finely chopped walnuts
Preheat oven to 350 degrees. Lightly grease 9X13 inch pan or slightly larger pan. Beat sugar, eggs, oil, cinnamon, vanilla, baking powder, baking soda, and,salt in large bowl until well blended. Add flour, mix until blended. Gently fold in zucchini. Spread into greased pan. Bake 30 minutes or until tooth pick comes out clean. Cool on wire rack.
Frosting.
Beat margarine, cream cheese and vanilla on low speed, gradually add in confectioner's sugar until blended. Spread on cooled cake and sprinkle with nuts.
submitted by Lenore Cadwell
1/2 t. baking soda
2 1/2 c. flour
1 t. vanilla
2 t. cinnamon
1/2 c. vegetable oil
1/2 t. baking powder
2 c. sugar
1/2 t. salt
4 eggs
Cream Cheese Frosting
1/4 c. margarine, softened
1 3 oz. pkg. cream cheese, softened
1 t. vanilla
2 c. confectioner's sugar
1/2 c. finely chopped walnuts
Preheat oven to 350 degrees. Lightly grease 9X13 inch pan or slightly larger pan. Beat sugar, eggs, oil, cinnamon, vanilla, baking powder, baking soda, and,salt in large bowl until well blended. Add flour, mix until blended. Gently fold in zucchini. Spread into greased pan. Bake 30 minutes or until tooth pick comes out clean. Cool on wire rack.
Frosting.
Beat margarine, cream cheese and vanilla on low speed, gradually add in confectioner's sugar until blended. Spread on cooled cake and sprinkle with nuts.
submitted by Lenore Cadwell
Zucchini Bread
Makes 2 loaves
This is an easy quick bread recipe, we vary the recipe by adding fresh fruit, or cinnamon or whatever sounds good! It is a great way to use up zucchini which makes the bread especially moist– you can freeze the grated zucchini to make bread later, or freeze the bread after it is cooked!
3 cups flour
1 ½ cups sugar
1 cup walnuts (optional)
4½ tsp baking powder
1 tsp salt
2/3 cup salad oil
2 cup grated zucchini
4 eggs ~ beat before adding
2 tsp. grated lemon peel (optional)
Mix all together, Divide batter into 2 loaf pans. Bake for 1 hour @ 350oF. Cool
on wire racks for 10 min.
Submitted by Cheryl Rowell
This is an easy quick bread recipe, we vary the recipe by adding fresh fruit, or cinnamon or whatever sounds good! It is a great way to use up zucchini which makes the bread especially moist– you can freeze the grated zucchini to make bread later, or freeze the bread after it is cooked!
3 cups flour
1 ½ cups sugar
1 cup walnuts (optional)
4½ tsp baking powder
1 tsp salt
2/3 cup salad oil
2 cup grated zucchini
4 eggs ~ beat before adding
2 tsp. grated lemon peel (optional)
Mix all together, Divide batter into 2 loaf pans. Bake for 1 hour @ 350oF. Cool
on wire racks for 10 min.
Submitted by Cheryl Rowell
Zucchini Chocolate Cake
1 stick butter, melted
½ cup vegetable oil
1 ¾ cups sugar
2 eggs
1 tsp. vanilla
2 cups grated zucchini
½ cup milk
2 ½ cups flour
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
4 Tbs. cocoa
1 tsp. cinnamon
½ cup chocolate morsels (we use more!)
½ cup nuts
Mix togetherbutter, oil, sugar, eggs, and vanilla. Add zucchini and milk. Sift together flour, baking powder, soda, salt, cocoa and cinnamon. Add mixtures together. Sprinkle chocolate morsels and nuts over top. Bake at 350o for 45 minutes.
Submitted by Cheryl Rowell
½ cup vegetable oil
1 ¾ cups sugar
2 eggs
1 tsp. vanilla
2 cups grated zucchini
½ cup milk
2 ½ cups flour
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
4 Tbs. cocoa
1 tsp. cinnamon
½ cup chocolate morsels (we use more!)
½ cup nuts
Mix togetherbutter, oil, sugar, eggs, and vanilla. Add zucchini and milk. Sift together flour, baking powder, soda, salt, cocoa and cinnamon. Add mixtures together. Sprinkle chocolate morsels and nuts over top. Bake at 350o for 45 minutes.
Submitted by Cheryl Rowell
Zucchini Fritters
Makes 12 fritters
4 zucchini (approx. 1 ½ lbs.)
1 tbsp. dried mint
5-6 scallions finely chopped
1 tsp. paprika
9 oz. feta cheese scant
1 cup all purpose flour
small bunch fresh parsley, chopped
salt and pepper
small bunch fresh mint, chopped
3 eggs, beaten
plus extra to sprinkle over at the end olive oil for frying
3-4 limes
Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards on a tea towel and leave for about 20 minutes to get rid of any excess wetness. Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint along with the dried mint and paprika. Add the flour and season well with salt and pepper.
Gradually add the beaten egg and mix thoroughly before stirring in the drained grated zucchini. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.
Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these patties about 2 minutes each side until golden and then transfer to waiting plates.
Chop up the lime and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat as they are, spritzed with lime juice as you go.
Note from Barbara – I used goat cheese instead of feta, and eliminated the dried mint. I also cut the
recipe in half – it made 6 terrific fritters!
Submitted by Barbara Niland from Forever Summer by Nigella Lawson
4 zucchini (approx. 1 ½ lbs.)
1 tbsp. dried mint
5-6 scallions finely chopped
1 tsp. paprika
9 oz. feta cheese scant
1 cup all purpose flour
small bunch fresh parsley, chopped
salt and pepper
small bunch fresh mint, chopped
3 eggs, beaten
plus extra to sprinkle over at the end olive oil for frying
3-4 limes
Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards on a tea towel and leave for about 20 minutes to get rid of any excess wetness. Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint along with the dried mint and paprika. Add the flour and season well with salt and pepper.
Gradually add the beaten egg and mix thoroughly before stirring in the drained grated zucchini. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.
Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these patties about 2 minutes each side until golden and then transfer to waiting plates.
Chop up the lime and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat as they are, spritzed with lime juice as you go.
Note from Barbara – I used goat cheese instead of feta, and eliminated the dried mint. I also cut the
recipe in half – it made 6 terrific fritters!
Submitted by Barbara Niland from Forever Summer by Nigella Lawson
Zucchini Relish
Makes 8 – 10 cups (small canning jars).
10 cups zucchini, cut into small cubes (about 4 pounds)
4 cups chopped onion
5 Tablespoons kosher salt
Mix together and add kosher salt. Let stand overnight. In the morning, rinse with cold water and allow to drain in colander. Put zucchini/onion mixture into a large pot.
Add:
1 Tablespoon cornstarch
2 Tablespoons celery seed
1 green pepper, finely chopped
1 red pepper, finely chopped
5 cups sugar
1 teaspoon black pepper
1 Tablespoon turmeric
2 1/2 cups white or cider vinegar.
Mix well. Bring to a simmer, then simmer for 30 minutes. Pour into hot, sterilized jars. Seal. Do not process.
NOTE: I have had trouble with the seal failing, so I keep in refrigerator for up to a year. This is my family’s favorite relish. Great on hot dogs, hamburgers. Can also be put over cream cheese and served with crackers as an appetizer.
Submitted by Jude Gates
10 cups zucchini, cut into small cubes (about 4 pounds)
4 cups chopped onion
5 Tablespoons kosher salt
Mix together and add kosher salt. Let stand overnight. In the morning, rinse with cold water and allow to drain in colander. Put zucchini/onion mixture into a large pot.
Add:
1 Tablespoon cornstarch
2 Tablespoons celery seed
1 green pepper, finely chopped
1 red pepper, finely chopped
5 cups sugar
1 teaspoon black pepper
1 Tablespoon turmeric
2 1/2 cups white or cider vinegar.
Mix well. Bring to a simmer, then simmer for 30 minutes. Pour into hot, sterilized jars. Seal. Do not process.
NOTE: I have had trouble with the seal failing, so I keep in refrigerator for up to a year. This is my family’s favorite relish. Great on hot dogs, hamburgers. Can also be put over cream cheese and served with crackers as an appetizer.
Submitted by Jude Gates
Zucchini Ribbons with Tomatoes and Olives
Serves 4
2 pounds zucchini (about 3 large)
1 clove garlic, crushed
salt, to taste
1 plum tomato, cored and cut into small dice
1 ½ Tablespoons olive oil
8 basil leaves, cut into fine strips
¼ cup small black olives, pitted and sliced
About ¼ cup grated Parmesan
Using a rotary vegetable peeler, peel the zucchini lengthwise into ribbons. Peel the sides just until you reach the inner core of seeds. Save the column of seeds for another dish, such as a sauté or stir-fry.
Sprinkle the zucchini strips liberally with salt and set them aside for 5 minutes. Use your hands to squeeze the excess juices lightly from the zucchini.
In a large skillet over medium-high heat, heat the oil. Add the garlic and swirl it in the oil for 20 – 30 seconds. Discard the garlic. Add the zucchini and tomato. Cook for 2 to 3 minutes, stirring often. Add the black olives and basil and toss once more. Serve at once, sprinkled with Parmesan cheese.
Submitted by Margery Prazar
2 pounds zucchini (about 3 large)
1 clove garlic, crushed
salt, to taste
1 plum tomato, cored and cut into small dice
1 ½ Tablespoons olive oil
8 basil leaves, cut into fine strips
¼ cup small black olives, pitted and sliced
About ¼ cup grated Parmesan
Using a rotary vegetable peeler, peel the zucchini lengthwise into ribbons. Peel the sides just until you reach the inner core of seeds. Save the column of seeds for another dish, such as a sauté or stir-fry.
Sprinkle the zucchini strips liberally with salt and set them aside for 5 minutes. Use your hands to squeeze the excess juices lightly from the zucchini.
In a large skillet over medium-high heat, heat the oil. Add the garlic and swirl it in the oil for 20 – 30 seconds. Discard the garlic. Add the zucchini and tomato. Cook for 2 to 3 minutes, stirring often. Add the black olives and basil and toss once more. Serve at once, sprinkled with Parmesan cheese.
Submitted by Margery Prazar
Zucchini Soup
Serves 4
4 slices bacon, coarsely chopped*
1 10 1/2 oz. can beef broth*
1 T. olive oil
2 1/2 cups water
1 medium onion, chopped
1/4 cup parsley, chopped
1 clove garlic, minced
1 tsp. dried basil
6 to 8 medium zucchini, cut into 1/2 inch slices (about 2 pounds)
1/8 tsp. pepper
Grated parmesan cheese
Cook and stir bacon in large saucepan until light brown. Drain bacon pieces on paper towels; drain fat from pan. Add oil to pan and cook onion and garlic until onion is tender. Stir in remaining ingredients, except Parmesan cheese. Heat to boiling. Reduce heat and simmer uncovered until zucchini is tender about 15 minutes. Let cool slightly and puree in blender or food processor. Serve with Parmesan cheese on top.
*Can be made a vegetarian soup by omitting bacon and using vegetable broth instead of beef broth.
Submitted by Margery Prazar
4 slices bacon, coarsely chopped*
1 10 1/2 oz. can beef broth*
1 T. olive oil
2 1/2 cups water
1 medium onion, chopped
1/4 cup parsley, chopped
1 clove garlic, minced
1 tsp. dried basil
6 to 8 medium zucchini, cut into 1/2 inch slices (about 2 pounds)
1/8 tsp. pepper
Grated parmesan cheese
Cook and stir bacon in large saucepan until light brown. Drain bacon pieces on paper towels; drain fat from pan. Add oil to pan and cook onion and garlic until onion is tender. Stir in remaining ingredients, except Parmesan cheese. Heat to boiling. Reduce heat and simmer uncovered until zucchini is tender about 15 minutes. Let cool slightly and puree in blender or food processor. Serve with Parmesan cheese on top.
*Can be made a vegetarian soup by omitting bacon and using vegetable broth instead of beef broth.
Submitted by Margery Prazar
Zucchini with Mustard-Dill Sauce
3 zucchini, ends cut off
4 T. chopped fresh dill
2 egg whites
1/4 c. nonfat milk
1/4 t. cayenne
2 T. grainy-style mustard
1/2 c. all-purpose flour
2 T. Dijon mustard
pinch of salt, pepper
2 c. vegetable stock
vegetable oil spray
1/2 t. salt
1/2 c. diced white onion
1/2 t. freshly ground pepper
1 T. chopped fresh dill
Slice zucchini length-wise into 1/4-1/2 inch slices. Lightly beat egg whites and cayenne pepper together, set aside. Season flour with salt and pepper, set aside. Lightly spray large skillet with vegetable spray and heat.
Dip zucchini into beaten egg whites and then dredge in flour mixture. Shake off excess flour.
Brown zucchini on each side for one minute. Add all ingredients to pan with the exception of dill.
Blend ingredients, bring to boil, and reduce to simmer. Cover and cook zucchini for 20 minutes more, until sauce thickens and zucchini are slightly soft to touch.
Remove from stove and serve with rice, potatoes, or pasta. For a thicker sauce remove zucchini and cook sauce longer until reduces more. Top zucchini and sauce with the chopped fresh dill.
submitted by Lenore Cadwell
4 T. chopped fresh dill
2 egg whites
1/4 c. nonfat milk
1/4 t. cayenne
2 T. grainy-style mustard
1/2 c. all-purpose flour
2 T. Dijon mustard
pinch of salt, pepper
2 c. vegetable stock
vegetable oil spray
1/2 t. salt
1/2 c. diced white onion
1/2 t. freshly ground pepper
1 T. chopped fresh dill
Slice zucchini length-wise into 1/4-1/2 inch slices. Lightly beat egg whites and cayenne pepper together, set aside. Season flour with salt and pepper, set aside. Lightly spray large skillet with vegetable spray and heat.
Dip zucchini into beaten egg whites and then dredge in flour mixture. Shake off excess flour.
Brown zucchini on each side for one minute. Add all ingredients to pan with the exception of dill.
Blend ingredients, bring to boil, and reduce to simmer. Cover and cook zucchini for 20 minutes more, until sauce thickens and zucchini are slightly soft to touch.
Remove from stove and serve with rice, potatoes, or pasta. For a thicker sauce remove zucchini and cook sauce longer until reduces more. Top zucchini and sauce with the chopped fresh dill.
submitted by Lenore Cadwell
Zucchini with Basil, Pine Nuts & Parmigiano-Reggiano
Serves 4
1 pound or more zucchini (6-8” long)
sea salt and fresh ground pepper
¼ cup pine nuts
extra virgin olive oil
freshly grated Parmigiano-Reggiano
10 large basil leaves, torn
Slice the squash in half lengthwise, then steam or simmer in salted water until tender. Meanwhile, toast the pine nuts in a dry skillet over medium heat.
When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil, and serve.
Submitted by Kate Sullivan, Adapted from Local Flavors, by Deborah Madison
1 pound or more zucchini (6-8” long)
sea salt and fresh ground pepper
¼ cup pine nuts
extra virgin olive oil
freshly grated Parmigiano-Reggiano
10 large basil leaves, torn
Slice the squash in half lengthwise, then steam or simmer in salted water until tender. Meanwhile, toast the pine nuts in a dry skillet over medium heat.
When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil, and serve.
Submitted by Kate Sullivan, Adapted from Local Flavors, by Deborah Madison
Zucchini-Crusted Pizza
Makes 6 slices of a normal pizza on top with a beautiful, substantial-yet-tender crust: golden with flecks of green and a slight crunch. You can make the crust up to several days in advance.
1) Preheat oven to 400oF. Generously oil a 10-inch pie pan (or make a "round" on a cookie sheet with the rim slightly thicker) and coat lightly with flour.
2) In a largish bowl beat 2 eggs (or just the whites if wished)
Add to the eggs
1/4 c flour
1 T olive oil
finely minced basil (or marjoram or rosemary)
Grate (in food processor, if possible, to speed up the preparation)
2 7-inch-sized zucchini (makes about 2 c grated, packed)
½ c mozzarella, when grated
½ c parmesan (or just a full cup of mozzarella works too)
Combine into egg/herb mixture and mix well.
3) Spread mixture into the prepared pan and back for 35 to 40 min. or until golden brown (be sure to check it at about 25-30 min.) Halfway through the baking brush with 1 T olive oil (optional). Remove from oven. When it has cooled for 10 min. use a spatula to loosen the crust from the pan, so it won't break later.
4) Top with your favorite pizza items and bake at 400 F until heated through. Topping suggestions: extra olive oil; 1 large ripe tomato, sliced; extra mozzarella, sliced or grated; 2-3 large cloves garlic, thinly sliced; sautéed mushrooms; thinly sliced bell peppers; or sliced olives
Note: Our new favorite topping that makes use of our harvest share, plus grated cheese of course: Creamy Pesto Dressing, thinly sliced fresh onions, and chopped arugula !
Creamy Pesto Dressing
submitted by Patti Andrews; from Ayurvedic Cooking for Westerners by Amadea Morningstar
Makes about 1 ½ cups; use ½ of the recipe for a 10” zucchini pizza
Grind until fine in a blender: 1/4 c raw walnuts or pine nuts
Add to the nuts and blend until smooth:
1 c. fresh basil leaves, chopped
1 small clove of garlic
1/4 c. fresh lemon juice
1/4 c. extra virgin olive oil
1/4-3/8 c. water
submitted by Patti Andrews; from The New Moosewood Cookbook by Mollie Katzen
1) Preheat oven to 400oF. Generously oil a 10-inch pie pan (or make a "round" on a cookie sheet with the rim slightly thicker) and coat lightly with flour.
2) In a largish bowl beat 2 eggs (or just the whites if wished)
Add to the eggs
1/4 c flour
1 T olive oil
finely minced basil (or marjoram or rosemary)
Grate (in food processor, if possible, to speed up the preparation)
2 7-inch-sized zucchini (makes about 2 c grated, packed)
½ c mozzarella, when grated
½ c parmesan (or just a full cup of mozzarella works too)
Combine into egg/herb mixture and mix well.
3) Spread mixture into the prepared pan and back for 35 to 40 min. or until golden brown (be sure to check it at about 25-30 min.) Halfway through the baking brush with 1 T olive oil (optional). Remove from oven. When it has cooled for 10 min. use a spatula to loosen the crust from the pan, so it won't break later.
4) Top with your favorite pizza items and bake at 400 F until heated through. Topping suggestions: extra olive oil; 1 large ripe tomato, sliced; extra mozzarella, sliced or grated; 2-3 large cloves garlic, thinly sliced; sautéed mushrooms; thinly sliced bell peppers; or sliced olives
Note: Our new favorite topping that makes use of our harvest share, plus grated cheese of course: Creamy Pesto Dressing, thinly sliced fresh onions, and chopped arugula !
Creamy Pesto Dressing
submitted by Patti Andrews; from Ayurvedic Cooking for Westerners by Amadea Morningstar
Makes about 1 ½ cups; use ½ of the recipe for a 10” zucchini pizza
Grind until fine in a blender: 1/4 c raw walnuts or pine nuts
Add to the nuts and blend until smooth:
1 c. fresh basil leaves, chopped
1 small clove of garlic
1/4 c. fresh lemon juice
1/4 c. extra virgin olive oil
1/4-3/8 c. water
submitted by Patti Andrews; from The New Moosewood Cookbook by Mollie Katzen
Zucchini, Cheddar and Salsa Omelet
1 tsp olive oil
2 cups thinly sliced zucchini (from 2 small zucc. quartered lengthwise & thinly sliced)
½ tsp dried oregano, (I used fresh, slightly more than ½ tsp)
¼ cup mild or medium salsa (for a short cut we like storebought Tio Juan’s brand)
fresh ground black pepper
butter for greasing
4 eggs, well beaten
1 cup grated Cheddar Cheese (Cabots makes a great cheddar called hunter’s cheddar)
Saute the zucchini and oregano in oil, in a small skillet over medium heat until almost tender, ~5 min. Stir in salsa and pepper, and cook until tender; if there is any liquid raise heat and boil to evaporate (should not be watery). Keep zucchini hot (on low heat) while you make omelet. Lightly grease an omelet pan with some butter, and heat over medium-high heat. When it is hot, pour in ½ beaten eggs. Stir with fork, until curds just begin to form. Tip pan slightly to cause liquid eggs to run to sides. Cook until set but slightly wet, about 1 minute total. Place ½ the cheese, and the zucchini mix on one side of the omelet, then flip the other half of omelet to cover it. Slide onto a serving plate and repeat to make another.
Submitted by Cheryl Rowell, from Main Course Vegetarian Pleasures by Jeanne Lemlin
2 cups thinly sliced zucchini (from 2 small zucc. quartered lengthwise & thinly sliced)
½ tsp dried oregano, (I used fresh, slightly more than ½ tsp)
¼ cup mild or medium salsa (for a short cut we like storebought Tio Juan’s brand)
fresh ground black pepper
butter for greasing
4 eggs, well beaten
1 cup grated Cheddar Cheese (Cabots makes a great cheddar called hunter’s cheddar)
Saute the zucchini and oregano in oil, in a small skillet over medium heat until almost tender, ~5 min. Stir in salsa and pepper, and cook until tender; if there is any liquid raise heat and boil to evaporate (should not be watery). Keep zucchini hot (on low heat) while you make omelet. Lightly grease an omelet pan with some butter, and heat over medium-high heat. When it is hot, pour in ½ beaten eggs. Stir with fork, until curds just begin to form. Tip pan slightly to cause liquid eggs to run to sides. Cook until set but slightly wet, about 1 minute total. Place ½ the cheese, and the zucchini mix on one side of the omelet, then flip the other half of omelet to cover it. Slide onto a serving plate and repeat to make another.
Submitted by Cheryl Rowell, from Main Course Vegetarian Pleasures by Jeanne Lemlin
Baked Scallops and Chives
1 lb. scallops (try those without water injected)
¼ cup chopped onion
4 oz. can mushrooms
¼ cup flour
1/3 cup butter
2 Tbs. chopped chives
crumbled crackers and butter (3:1 ratio)
Drain liquid from the can of mushrooms into measuring cup. Add water to make ¾ cup, and pour over scallops in a saucepan. Bring to a boil, then reduce heat and boil 5 minutes. In skillet, melt butter and add chopped onions, cook until soft, stir in flour.
Add milk to liquid in which scallops were cooked to make 2 cups (I would use at least 1 cup milk), and add to onion. Add mushrooms, chives and salt & pepper to taste. Cook over low heat 3-4 minutes. Add scallops (cut these if you want them smaller). Put in casserole dish and cover with buttered crumbs 3:1. Bake at 350o for 15 minutes.
Submitted by Cheryl Rowell
¼ cup chopped onion
4 oz. can mushrooms
¼ cup flour
1/3 cup butter
2 Tbs. chopped chives
crumbled crackers and butter (3:1 ratio)
Drain liquid from the can of mushrooms into measuring cup. Add water to make ¾ cup, and pour over scallops in a saucepan. Bring to a boil, then reduce heat and boil 5 minutes. In skillet, melt butter and add chopped onions, cook until soft, stir in flour.
Add milk to liquid in which scallops were cooked to make 2 cups (I would use at least 1 cup milk), and add to onion. Add mushrooms, chives and salt & pepper to taste. Cook over low heat 3-4 minutes. Add scallops (cut these if you want them smaller). Put in casserole dish and cover with buttered crumbs 3:1. Bake at 350o for 15 minutes.
Submitted by Cheryl Rowell
Cheddar and Thyme Biscuits
makes approximately 28 biscuits
1 1/4 C buttermilk
2 tbsp. sugar
2 tbsp. chopped fresh thyme
2 tsp. salt
3 C all purpose flour
2 C (packed) grated cheddar cheese (8 oz)
2 tbsp. baking powder
3/4 C (1 1/2 sticks) chilled unsalted butter, cut into half-inch cubes
Preheat oven to 375 degrees F. Mix buttermilk and thyme in a small bowl; let stand 5 minutes. Whisk flour, baking powder, sugar and salt in a medium bowl to blend. Add cheese and butter; rub with your fingertips until mixture resembles fine meal. Add buttermilk mixture and stir until soft moist clumps form. Turn dough onto lightly floured surface; press out to thickness of 1/2" and cut out biscuits with a 2" round cookie cutter.
Gather dough scraps and press to 1/2" thick to cut additional biscuits. Transfer to two ungreased baking sheets, spacing 2" apart. Bake 10 minutes. Reverse position of sheets and bake until golden brown and cooked through, about 8 minutes longer. Transfer biscuits to racks. Best served warm!
from live Earth Farm CSA Newsletter originally from a Bon Appétit clipping
1 1/4 C buttermilk
2 tbsp. sugar
2 tbsp. chopped fresh thyme
2 tsp. salt
3 C all purpose flour
2 C (packed) grated cheddar cheese (8 oz)
2 tbsp. baking powder
3/4 C (1 1/2 sticks) chilled unsalted butter, cut into half-inch cubes
Preheat oven to 375 degrees F. Mix buttermilk and thyme in a small bowl; let stand 5 minutes. Whisk flour, baking powder, sugar and salt in a medium bowl to blend. Add cheese and butter; rub with your fingertips until mixture resembles fine meal. Add buttermilk mixture and stir until soft moist clumps form. Turn dough onto lightly floured surface; press out to thickness of 1/2" and cut out biscuits with a 2" round cookie cutter.
Gather dough scraps and press to 1/2" thick to cut additional biscuits. Transfer to two ungreased baking sheets, spacing 2" apart. Bake 10 minutes. Reverse position of sheets and bake until golden brown and cooked through, about 8 minutes longer. Transfer biscuits to racks. Best served warm!
from live Earth Farm CSA Newsletter originally from a Bon Appétit clipping
"Cream" of Sorrel Soup
1/4 lb fresh sorrel
1 ½ tsp salt
2 tsp olive oil
pepper
2 cloves garlic, crushed with the flat of a knife and peeled
1 qt of chicken stock
2 eggs
Heat the olive oil in the saucepan, add the garlic and let it color lightly. Add the chopped sorrel and salt and pepper, and stir to wilt the sorrel, then add the stock and simmer for 15 minutes. In the electric blender, puree the soup, half at a time, for 2 minutes. Return it to the saucepan and keep it warm -- not quite at a simmer.
Just before serving, in the bowl whisk the eggs well until they double in volume. Then, whisking rapidly, gradually add them to the hot -- but not close to boiling -- soup. Continue whisking until the egg liaison has set just enough to hold without further whisking and heating. The soup should be thickened but very light.
Note from Patti A substitute for cream that actually has a creamy thickness and flavor is whipped instant powdered non-fat milk.
submitted by Patti Andrews; from Michel Guerard's Cuisine Minceur
1 ½ tsp salt
2 tsp olive oil
pepper
2 cloves garlic, crushed with the flat of a knife and peeled
1 qt of chicken stock
2 eggs
Heat the olive oil in the saucepan, add the garlic and let it color lightly. Add the chopped sorrel and salt and pepper, and stir to wilt the sorrel, then add the stock and simmer for 15 minutes. In the electric blender, puree the soup, half at a time, for 2 minutes. Return it to the saucepan and keep it warm -- not quite at a simmer.
Just before serving, in the bowl whisk the eggs well until they double in volume. Then, whisking rapidly, gradually add them to the hot -- but not close to boiling -- soup. Continue whisking until the egg liaison has set just enough to hold without further whisking and heating. The soup should be thickened but very light.
Note from Patti A substitute for cream that actually has a creamy thickness and flavor is whipped instant powdered non-fat milk.
submitted by Patti Andrews; from Michel Guerard's Cuisine Minceur
Fettucine in Creamy Mushroom and Sage Sauce
8 ounces spinach fettuccine pasta
4 ounces chopped fresh oyster mushrooms
1 tablespoon extra virgin olive oil
1/2 cup heavy cream
1 shallot, chopped
1 tablespoon chopped fresh sage
1 clove garlic, chopped
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
Toss sauce with cooked fettucine, and season with salt and pepper to serve.
From allrecipes.com
4 ounces chopped fresh oyster mushrooms
1 tablespoon extra virgin olive oil
1/2 cup heavy cream
1 shallot, chopped
1 tablespoon chopped fresh sage
1 clove garlic, chopped
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
Toss sauce with cooked fettucine, and season with salt and pepper to serve.
From allrecipes.com
Herb Butter
Makes about 1 cup
With the metal blade in place, add to the beaker
1/4 c loosely packed mint leaves
1/4 c loosely packed chives
1/4 c loosely packed parsley
Process, turning on and off, until greens are finely chopped. Add 1 c butter, cut in pieces. Process again, turning on and off, scraping sides as necessary to make a smooth butter. This should take about 30-40 seconds.
submitted by Patti Andrews; from New Recipes for the Cuisinart by James Beard and Carl Jerome
With the metal blade in place, add to the beaker
1/4 c loosely packed mint leaves
1/4 c loosely packed chives
1/4 c loosely packed parsley
Process, turning on and off, until greens are finely chopped. Add 1 c butter, cut in pieces. Process again, turning on and off, scraping sides as necessary to make a smooth butter. This should take about 30-40 seconds.
submitted by Patti Andrews; from New Recipes for the Cuisinart by James Beard and Carl Jerome
Basil Pesto
Makes ¾ cup pesto
4 cloves garlic, minced
½ tsp salt
2 cups fresh basil leaves, rinsed and thoroughly dried
1/3 cup extra virgin olive oil
½ tsp freshly ground black pepper
Place the garlic and basil in the bowl of a food processor. With the motor running, slowly drizzle in the oil through the feed tube, and process until the basil is pureed. Transfer the pesto to a bowl and stir in the salt and pepper. Refrigerate, covered, until ready for use.
Keeps in refrigerator for 2-3 days, or can be frozen. The authors note that you can add ground pine nuts and freshly grated Parmesan to make a “truly lush pesto”.
Freezing Pesto: ~Notes from Barbara Niland~ It is possible to freeze the pesto in small batches - Barb uses the better freezer bags ~ 6 months is probably the limit.
The New Basics Cookbook mentions plastic containers, or ice cube trays, with the cubes transferred to freezer bags ~ The cubes are perfect for flavoring sauces.
Submitted by Cheryl Rowell, from The New Basics Cookbook
4 cloves garlic, minced
½ tsp salt
2 cups fresh basil leaves, rinsed and thoroughly dried
1/3 cup extra virgin olive oil
½ tsp freshly ground black pepper
Place the garlic and basil in the bowl of a food processor. With the motor running, slowly drizzle in the oil through the feed tube, and process until the basil is pureed. Transfer the pesto to a bowl and stir in the salt and pepper. Refrigerate, covered, until ready for use.
Keeps in refrigerator for 2-3 days, or can be frozen. The authors note that you can add ground pine nuts and freshly grated Parmesan to make a “truly lush pesto”.
Freezing Pesto: ~Notes from Barbara Niland~ It is possible to freeze the pesto in small batches - Barb uses the better freezer bags ~ 6 months is probably the limit.
The New Basics Cookbook mentions plastic containers, or ice cube trays, with the cubes transferred to freezer bags ~ The cubes are perfect for flavoring sauces.
Submitted by Cheryl Rowell, from The New Basics Cookbook
Potages D'Oseille (French Sorrel Soup)
8 oz sorrel
2 oz butter
1 1/2 pts water
2 egg yolks
4 Tbs cream
Wash sorrel. Remove the stalks and cut into strips. Cook to a puree in a generous 2oz butter. Add water, which should be boiling hot. Season and simmer for 15 minutes. Beat together two egg yolks and cream. Pour in a little soup, then return it to the pan and stir over a lowish heat for a minute
or two. Make sure the soup stays below boiling point, well below, or the egg will curdle.
Light home-made stock can be used instead of water, or the liquor from cooking vegetables, but keep these flavours unobtrusive, particularly the meaty ones. Serve the soups with small cubes of bread fried in butter, or cubes of toast. If you can buy a French loaf, cut some of it into thin diagonal slices, fry them in butter, and put them into the tureen just before pouring on the soup. You will notice that
most sorrel soups are thickened with egg yolk.
NOTES from Patti ~ Our first "two handfuls" of sorrel was made into this soup that was reminiscent of the Greek Avlogomeno soup (a favorite of mine), though that is yellow from eggs and lemon juice, rather than green from sorrel. It's on our "make again" list now.
Also, a handy time and clean-up saver is to make the soup in a shallower type pan and then use an electric Braun-type hand mixer to puree the soup right in the pan!
submitted by Patti Andrews; from Jane Grigson's Vegetable Book
2 oz butter
1 1/2 pts water
2 egg yolks
4 Tbs cream
Wash sorrel. Remove the stalks and cut into strips. Cook to a puree in a generous 2oz butter. Add water, which should be boiling hot. Season and simmer for 15 minutes. Beat together two egg yolks and cream. Pour in a little soup, then return it to the pan and stir over a lowish heat for a minute
or two. Make sure the soup stays below boiling point, well below, or the egg will curdle.
Light home-made stock can be used instead of water, or the liquor from cooking vegetables, but keep these flavours unobtrusive, particularly the meaty ones. Serve the soups with small cubes of bread fried in butter, or cubes of toast. If you can buy a French loaf, cut some of it into thin diagonal slices, fry them in butter, and put them into the tureen just before pouring on the soup. You will notice that
most sorrel soups are thickened with egg yolk.
NOTES from Patti ~ Our first "two handfuls" of sorrel was made into this soup that was reminiscent of the Greek Avlogomeno soup (a favorite of mine), though that is yellow from eggs and lemon juice, rather than green from sorrel. It's on our "make again" list now.
Also, a handy time and clean-up saver is to make the soup in a shallower type pan and then use an electric Braun-type hand mixer to puree the soup right in the pan!
submitted by Patti Andrews; from Jane Grigson's Vegetable Book
Rosie’s Pesto (A low fat pesto)
Makes ¾ cup pesto
1 ½ cups fresh basil leaves
¼ cup pine nuts
2-5 garlic cloves, peeled
¼ cup freshly squeezed lemon juice
¼ cup freshly grated Parmesan cheese
Put the basil, garlic, pine nuts and Parmesan in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.
* Barbara adds that it is possible to add a little olive oil to make a richer pesto! Also, she has used arugula in place of some of the basil, and the taste is terrific.
Submitted by Barbara Niland, from In the Kitchen with Rosie
1 ½ cups fresh basil leaves
¼ cup pine nuts
2-5 garlic cloves, peeled
¼ cup freshly squeezed lemon juice
¼ cup freshly grated Parmesan cheese
Put the basil, garlic, pine nuts and Parmesan in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.
* Barbara adds that it is possible to add a little olive oil to make a richer pesto! Also, she has used arugula in place of some of the basil, and the taste is terrific.
Submitted by Barbara Niland, from In the Kitchen with Rosie
Sage Walnut Pesto
1 cup walnuts
¼ cup garlic chopped
1 ½ cups fresh sage leaves, firmly packed
1 teaspoon salt
½ cup flat-leaf parsley leaves
1 lemon, juiced
½ cup olive oil
Toast the walnuts in a 300° oven on a sheet pan. Cool. Then, combine all ingredients in a food processor or blender and process until smooth.
From Ted McCormack’s "Enjoying the Harvest Cooking Class" for Willow Pond Farm Members
¼ cup garlic chopped
1 ½ cups fresh sage leaves, firmly packed
1 teaspoon salt
½ cup flat-leaf parsley leaves
1 lemon, juiced
½ cup olive oil
Toast the walnuts in a 300° oven on a sheet pan. Cool. Then, combine all ingredients in a food processor or blender and process until smooth.
From Ted McCormack’s "Enjoying the Harvest Cooking Class" for Willow Pond Farm Members
Sorrel Sauce
We’ve enjoyed pasta with a similar sauce using fresh parsley and lemon (w/out the puree step). This can be used with poached white fish, salmon or pasta. Don’t include the central stem of the sorrel if tough.
4 oz. sorrel, chopped
½ pint of fish, vegetable or chicken stock
½ oz. butter
1 Tbs. flour
4 Tbs. cream
salt and freshly ground black pepper
Simmer the sorrel leaves in the stock for 5 mins.; allow to cool slightly, then puree in a blender or food processor. Melt the butter in a saucepan, add flour and stir over gentle heat until blended. Add the sorrel puree to pan and simmer for ~ 4 mins., stirring. Add the cream and season to taste. Serve immediately.
Submitted by Cheryl Rowell; from The Herbal Yearbook
4 oz. sorrel, chopped
½ pint of fish, vegetable or chicken stock
½ oz. butter
1 Tbs. flour
4 Tbs. cream
salt and freshly ground black pepper
Simmer the sorrel leaves in the stock for 5 mins.; allow to cool slightly, then puree in a blender or food processor. Melt the butter in a saucepan, add flour and stir over gentle heat until blended. Add the sorrel puree to pan and simmer for ~ 4 mins., stirring. Add the cream and season to taste. Serve immediately.
Submitted by Cheryl Rowell; from The Herbal Yearbook
Brethren’s Cider Pie
Serves 6 – 8
For the Pastry:
1-½ cups flour
¼ teaspoon salt
2 teaspoons sugar
½ cup cold unsalted butter
¼ cup or more ice water
For the pastry, sift the flour, salt, and sugar into a bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.
Sprinkle the ice water over the flour mixture. Combine with a fork until the dough holds together. If the dough is too crumbly, add a little more water, 1 tablespoon at a time. Gather the dough into a ball and flatten into a disk. Wrap in wax paper and refrigerate at least 20 minutes.
For the Filling:
2-1/2 cups apple cider
1 Tablespoon butter
1 cup maple syrup
¼ cup water
¼ teaspoon salt
2 eggs, at room temperature, separated
1 teaspoon grated nutmeg
Start to prepare the filling. Place the cider in a medium-size heavy saucepan. Boil until only ¾ cup remains. Let cool.
Finish preparing the pastry: Roll out the dough between 2 sheets of wax paper to a thickness of about 1/8 inch. Use to line a 9-inch pie pan. Put dough into the pan, and trim all around, leaving a ½ inch overhang. Fold the overhang under to form the edge. Using a fork, press the edge to the rim of the pan and press up from under with your fingers at intervals for a ruffle effect. Refrigerate 20 minutes.
Preheat the oven to 350°. Beat egg yolks.
For the filling, add the butter, maple syrup, water, and salt to the cider and simmer gently 5-6 minutes. Remove the pan from the heat and let the mixture cool slightly, then whisk in the beaten egg yolks.
In a large bowl, beat the egg whites until they form stiff peaks. Add the cider mixture and fold gently together until evenly blended. Pour filling into the prepared pie shell. Dust with grated nutmeg. Bake until the pastry is golden brown and the filling is well set, 30 – 35 minutes.
Serve warm with fresh whipped cream, vanilla ice cream, or crème fraiche.
Submitted by Ted McCormack and Wendy From The Practical Encyclopedia of Baking
For the Pastry:
1-½ cups flour
¼ teaspoon salt
2 teaspoons sugar
½ cup cold unsalted butter
¼ cup or more ice water
For the pastry, sift the flour, salt, and sugar into a bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.
Sprinkle the ice water over the flour mixture. Combine with a fork until the dough holds together. If the dough is too crumbly, add a little more water, 1 tablespoon at a time. Gather the dough into a ball and flatten into a disk. Wrap in wax paper and refrigerate at least 20 minutes.
For the Filling:
2-1/2 cups apple cider
1 Tablespoon butter
1 cup maple syrup
¼ cup water
¼ teaspoon salt
2 eggs, at room temperature, separated
1 teaspoon grated nutmeg
Start to prepare the filling. Place the cider in a medium-size heavy saucepan. Boil until only ¾ cup remains. Let cool.
Finish preparing the pastry: Roll out the dough between 2 sheets of wax paper to a thickness of about 1/8 inch. Use to line a 9-inch pie pan. Put dough into the pan, and trim all around, leaving a ½ inch overhang. Fold the overhang under to form the edge. Using a fork, press the edge to the rim of the pan and press up from under with your fingers at intervals for a ruffle effect. Refrigerate 20 minutes.
Preheat the oven to 350°. Beat egg yolks.
For the filling, add the butter, maple syrup, water, and salt to the cider and simmer gently 5-6 minutes. Remove the pan from the heat and let the mixture cool slightly, then whisk in the beaten egg yolks.
In a large bowl, beat the egg whites until they form stiff peaks. Add the cider mixture and fold gently together until evenly blended. Pour filling into the prepared pie shell. Dust with grated nutmeg. Bake until the pastry is golden brown and the filling is well set, 30 – 35 minutes.
Serve warm with fresh whipped cream, vanilla ice cream, or crème fraiche.
Submitted by Ted McCormack and Wendy From The Practical Encyclopedia of Baking
Muesli Pancakes
Makes 10-12 pancakes
1 cup quick cooking oats
¾ cup unbleached all-purpose flour
1 cup skim milk
¾ cup whole-wheat flour
1 cup plain yogurt
¾ tsp each baking soda and baking powder
1 medium to large apple, cored, peeled and grated
3 eggs, beaten
¼ cup butter, melted, or ¼ cup vegetable oil
Stir together the oats, milk, yogurt and apple in a large mixing bowl. Allow to sit for 15 minutes. Add the eggs and stir to combine. In another bowl, sift together the flours, soda, and baking powder. Add the flour mixture to the oat mixture and stir well. Add the butter and mix. Drop by large spoonfuls onto a hot, lightly oiled griddle; cook over medium heat until well browned on both sides.
Serve with syrup, honey or jam.
Submitted by Cheryl Rowell; From the Stonyfield Farm Yogurt Cookbook by Med Cadoux Hirshberg
1 cup quick cooking oats
¾ cup unbleached all-purpose flour
1 cup skim milk
¾ cup whole-wheat flour
1 cup plain yogurt
¾ tsp each baking soda and baking powder
1 medium to large apple, cored, peeled and grated
3 eggs, beaten
¼ cup butter, melted, or ¼ cup vegetable oil
Stir together the oats, milk, yogurt and apple in a large mixing bowl. Allow to sit for 15 minutes. Add the eggs and stir to combine. In another bowl, sift together the flours, soda, and baking powder. Add the flour mixture to the oat mixture and stir well. Add the butter and mix. Drop by large spoonfuls onto a hot, lightly oiled griddle; cook over medium heat until well browned on both sides.
Serve with syrup, honey or jam.
Submitted by Cheryl Rowell; From the Stonyfield Farm Yogurt Cookbook by Med Cadoux Hirshberg
Cheese & Apple Hash Browns
2 large apples, peeled, cored and finely chopped, about 1 pound
2 large russet potatoes, about 1 pound, peeled and cut into 1/4 inch cubes
1 medium-size onion, chopped
1 medium-size red bell pepper, seeded and diced
1 Tbs lemon juice
½ cup shredded cheddar cheese, regular or reduced-fat
2 tsp butter or margarine salt & pepper
¼ cup chopped parsley
½ tsp cumin seeds
In bowl mix apples and lemon juice. Set aside. Melt butter in wide nonstick frying pan or wok over medium heat. Add potatoes, onion, and bell pepper. Stir fry until potatoes are slightly brown and tender when pierced. About 15 minutes or so. Add water, 1 Tbs at a time, if pan appears to be dry.
Stir in apples and cumin seeds; stir fry until apples are tender to bite (about 4 or so minutes). Remove from heat and stir in parsley. P ut mixture into serving bowl. Sprinkle with cheese. Season to taste with salt & pepper.
submitted by Lenore Cadwell
2 large russet potatoes, about 1 pound, peeled and cut into 1/4 inch cubes
1 medium-size onion, chopped
1 medium-size red bell pepper, seeded and diced
1 Tbs lemon juice
½ cup shredded cheddar cheese, regular or reduced-fat
2 tsp butter or margarine salt & pepper
¼ cup chopped parsley
½ tsp cumin seeds
In bowl mix apples and lemon juice. Set aside. Melt butter in wide nonstick frying pan or wok over medium heat. Add potatoes, onion, and bell pepper. Stir fry until potatoes are slightly brown and tender when pierced. About 15 minutes or so. Add water, 1 Tbs at a time, if pan appears to be dry.
Stir in apples and cumin seeds; stir fry until apples are tender to bite (about 4 or so minutes). Remove from heat and stir in parsley. P ut mixture into serving bowl. Sprinkle with cheese. Season to taste with salt & pepper.
submitted by Lenore Cadwell
Braised Leeks and Carrots
Serves 4 as a side dish.
1 large leek
1 large carrot
2 Tablespoons butter
¾ cup chicken stock
Salt & Pepper
Fresh or dried Parsley
Preheat the oven to 325°.
Wash leeks and trim green tops. C ut leeks lengthways then into 3 inch pieces. Peel carrots and crossways and then lengthways into 3” pieces also.
Add carrots, leeks, chicken stock, and butter to oven proof casserole dish. Cover and bake 20 – 30 minutes (or microwave 10-12 minutes on high).
Season with parsley.
Adapted from Fanny Farmer Cookbook
1 large leek
1 large carrot
2 Tablespoons butter
¾ cup chicken stock
Salt & Pepper
Fresh or dried Parsley
Preheat the oven to 325°.
Wash leeks and trim green tops. C ut leeks lengthways then into 3 inch pieces. Peel carrots and crossways and then lengthways into 3” pieces also.
Add carrots, leeks, chicken stock, and butter to oven proof casserole dish. Cover and bake 20 – 30 minutes (or microwave 10-12 minutes on high).
Season with parsley.
Adapted from Fanny Farmer Cookbook
Onion Tart
9 in. pie crust, unbaked
3 large onions, thinly sliced
3 large eggs, beaten
1/8 tsp. pepper
1 ½ cup light cream
3 Tbs. butter
¾ tsp. salt
Fry the thinly sliced onions gently in butter. Do not brown. Arrange the onions in the pastry case. Mix the eggs, salt, and pepper with ¼ cup of the cream. Heat the remaining 1 ¼ cups cream, add to the egg mixture and pour over the onions. Bake at 350oF for 30 to 40
minutes, or until a knife comes out clean.
We love this quiche-like tart; I use a mandolin type slicer for the onions which makes it much easier!
Submitted by Cheryl Rowell; from Tasteful Treasures, Friends of Fremont Library Cookbook
Creamy Potato Leeks Soup (Healthy)
Serves 4
3 Leeks, white part only
1 2/3 cups low-fat cottage cheese, whipped
6-8 celery stalks
1/8 tsp cayenne pepper
3 potatoes
1/8 tsp black pepper
1 cup vegetable broth chopped green onions or chives for garnish
3 cups nonfat milk, or 1½ cups evaporated skim milk and 1½ cups water
Slice vegetables in food processor or cut into thin slices by hand. Sauté vegetables over med. high heat in a nonstick Dutch oven or stainless steel, or enamel soup pot for 10 minutes. Stir occasionally to keep vegetables from sticking and burning. Add broth, cover and cook slowly for about 20 minutes or until vegetables are soft. Puree the vegetables, and then return to the pot. Just before serving add milk and return soup to a boil. Lower flame and stir in cottage cheese and seasonings until cheese melts. Do not boil at this point.
Serve with a garnish of chopped green onions.
Submitted by Cheryl Rowell from The Vegetarian Gourmet
3 Leeks, white part only
1 2/3 cups low-fat cottage cheese, whipped
6-8 celery stalks
1/8 tsp cayenne pepper
3 potatoes
1/8 tsp black pepper
1 cup vegetable broth chopped green onions or chives for garnish
3 cups nonfat milk, or 1½ cups evaporated skim milk and 1½ cups water
Slice vegetables in food processor or cut into thin slices by hand. Sauté vegetables over med. high heat in a nonstick Dutch oven or stainless steel, or enamel soup pot for 10 minutes. Stir occasionally to keep vegetables from sticking and burning. Add broth, cover and cook slowly for about 20 minutes or until vegetables are soft. Puree the vegetables, and then return to the pot. Just before serving add milk and return soup to a boil. Lower flame and stir in cottage cheese and seasonings until cheese melts. Do not boil at this point.
Serve with a garnish of chopped green onions.
Submitted by Cheryl Rowell from The Vegetarian Gourmet
Vegetable-Walnut Pate
1/2 C minced onion
1/2 t salt
1 Tbs vegetable oil
1 1/2 C chopped green beans
1/4 C chopped walnuts
1-2 Tbs white wine or 2 tsp lemon juice
1-2 Tbs mayonnaise
handful of parsley
Heat vegetable oil in a small skillet. Add minced onion and salt. Sauté over medium heat for about 10 min., until the onion begins to brown. Add chopped fresh green beans and sauté until tender (8-10
min.)
Combine everything in a blender and add in:
chopped walnuts, white wine or lemon juice, mayonnaise, black pepper, to taste, and parsley.
Grind into a uniform paste, or chop and mash it by hand.
Serve as an appetizer with crackers and raw vegetables, or as a great sandwich spread.
1/2 t salt
1 Tbs vegetable oil
1 1/2 C chopped green beans
1/4 C chopped walnuts
1-2 Tbs white wine or 2 tsp lemon juice
1-2 Tbs mayonnaise
handful of parsley
Heat vegetable oil in a small skillet. Add minced onion and salt. Sauté over medium heat for about 10 min., until the onion begins to brown. Add chopped fresh green beans and sauté until tender (8-10
min.)
Combine everything in a blender and add in:
chopped walnuts, white wine or lemon juice, mayonnaise, black pepper, to taste, and parsley.
Grind into a uniform paste, or chop and mash it by hand.
Serve as an appetizer with crackers and raw vegetables, or as a great sandwich spread.
Beet Dip with Toasted Pita Strips
Makes 1 ¼ cups
3/4 lb. small beets
1 small garlic bulb, 1/4 inch sliced off top
2 Tbsp drained prepared horseradish
1 Tbsp olive oil
1 Tbsp red wine vinegar
1/4 cup whole almonds, toasted
1/8 tsp dried sage
coarse salt and ground pepper
3 pita breads (6-inch), lightly toasted, cut into 3/4 inch-wide strips
Preheat oven to 425. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds and sage; pulse until combined. Season with salt and pepper. Serve with warm pita strips.
Submitted by Elyse Seeley
3/4 lb. small beets
1 small garlic bulb, 1/4 inch sliced off top
2 Tbsp drained prepared horseradish
1 Tbsp olive oil
1 Tbsp red wine vinegar
1/4 cup whole almonds, toasted
1/8 tsp dried sage
coarse salt and ground pepper
3 pita breads (6-inch), lightly toasted, cut into 3/4 inch-wide strips
Preheat oven to 425. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds and sage; pulse until combined. Season with salt and pepper. Serve with warm pita strips.
Submitted by Elyse Seeley
Roasted Beet Tarte Tatin
Serves 6 – 8
Sage pesto is a great garnish, as is goat cheese.
8 of Kate’s awesome red beets, washed and trimmed
16 ounces commercial puff pastry (thawed if frozen) or homemade puff pastry
1 cup unsalted butter
1 cup sugar
1. Preheat oven to 350°.
2. Wrap the beets in foil and roast them for 1 to 1-1/2 hours until able to be pierced
with a knife.
3. Allow beets to cool, then slice into ¼ inch rounds.
4. Preheat oven to 425°.
5. Roll out the pastry dough very slightly so it is an even thickness. Cut the pastry into
a 12” circle. Wrap the dough in plastic and chill well.
6. Prepare the caramel. Melt the butter with the sugar in a 12” cast iron skillet.
7. Once butter and sugar have caramelized, place the beet rounds into the caramel,
overlapping the slices slightly.
8. Remove the puff pastry from the refrigerator. Place over the caramelized beet
mixture and tuck the dough between the pan and the beet mixture.
9. Place entire skillet in the oven and bake 20 – 30 minutes until puffed and golden.
From Ted McCormack’s "Enjoying the Harvest Cooking Class" for Willow Pond Farm Members
Sage pesto is a great garnish, as is goat cheese.
8 of Kate’s awesome red beets, washed and trimmed
16 ounces commercial puff pastry (thawed if frozen) or homemade puff pastry
1 cup unsalted butter
1 cup sugar
1. Preheat oven to 350°.
2. Wrap the beets in foil and roast them for 1 to 1-1/2 hours until able to be pierced
with a knife.
3. Allow beets to cool, then slice into ¼ inch rounds.
4. Preheat oven to 425°.
5. Roll out the pastry dough very slightly so it is an even thickness. Cut the pastry into
a 12” circle. Wrap the dough in plastic and chill well.
6. Prepare the caramel. Melt the butter with the sugar in a 12” cast iron skillet.
7. Once butter and sugar have caramelized, place the beet rounds into the caramel,
overlapping the slices slightly.
8. Remove the puff pastry from the refrigerator. Place over the caramelized beet
mixture and tuck the dough between the pan and the beet mixture.
9. Place entire skillet in the oven and bake 20 – 30 minutes until puffed and golden.
From Ted McCormack’s "Enjoying the Harvest Cooking Class" for Willow Pond Farm Members
Creamy Yogurt Beet Soup
Makes ~ 6 cups
1 medium onion (Vidalia if possible) sliced
1 Tbs. butter or veg. oil
1 – 16 oz. can, undrained or 2 cups fresh cooked beets
2 cups chicken stock, homemade or canned
2 cups plain yogurt
1 cup sour cream
1 Tbs. red or white wine vinegar
1 Tbs. fresh lemon juice
salt and pepper to taste
addn’l. sour cream or yogurt, fresh dill, coriander or pepper for garnish
In a small skillet, sauté the onion in butter until soft.
In a food processor, combine beets, (beet liquid if using canned), chicken stock and onion. Puree until smooth, in batches if necessary.
If the soup is served cold, simply whisk in the yogurt, sour cream, vinegar, lemon juice, salt and pepper, then chill. If served warm, stir the beet mixture constantly while heating on top of stove. When it is hot, but not boiling, stir in other ingredients. Be careful not to boil as the yogurt will curdle. Garnish with a dollop of sour cream or yogurt & chopped fresh herbs or pepper.
Submitted by Cheryl Rowell, from The Stonyfield Farm Yogurt Cookbook
1 medium onion (Vidalia if possible) sliced
1 Tbs. butter or veg. oil
1 – 16 oz. can, undrained or 2 cups fresh cooked beets
2 cups chicken stock, homemade or canned
2 cups plain yogurt
1 cup sour cream
1 Tbs. red or white wine vinegar
1 Tbs. fresh lemon juice
salt and pepper to taste
addn’l. sour cream or yogurt, fresh dill, coriander or pepper for garnish
In a small skillet, sauté the onion in butter until soft.
In a food processor, combine beets, (beet liquid if using canned), chicken stock and onion. Puree until smooth, in batches if necessary.
If the soup is served cold, simply whisk in the yogurt, sour cream, vinegar, lemon juice, salt and pepper, then chill. If served warm, stir the beet mixture constantly while heating on top of stove. When it is hot, but not boiling, stir in other ingredients. Be careful not to boil as the yogurt will curdle. Garnish with a dollop of sour cream or yogurt & chopped fresh herbs or pepper.
Submitted by Cheryl Rowell, from The Stonyfield Farm Yogurt Cookbook
Arugula and Parsley Soup
3 c flat-leafed Italian parsley
2-4 Tbl of butter (or ghee)
1 med.-sized potato, sliced
2-1/2 c sliced leeks
2 c sliced celery (or 1 c sliced celeriac)
1-1/2 qts Vegetable Stock (or as much water with veggie bouillon cubes)
3 c arugula
3/4 c light cream (or whipped dry nonfat milk)
salt and pepper to taste
Remove the stalks from the parsley, and chop them roughly.
Melt the butter in a large saucepan. Add the chopped parsley stalks, potato, leeks, and celery (or celeriac). Cover the pan, and cook over a low heat for about 10 min, stirring occasionally. Add the vegetable stock, bring to a boil, and simmer for 15 min. (at most).
Roughly chop a handful of parsley and arugula leaves, and set aside. Add the remaining leaves to the pan, bring to a boil and simmer for a minute or two. The leaves should remain bright green.
Liquidize the mixture (a hand Braun mixer can do this right in the pan), then pass through a strainer (or skip the straining), and return to the pan. Season to taste. Add the cream, and reheat gently (if needed). Check the seasoning.
Garnish each bowl with the reserved chopped leaves, and serve with croutons (or
crusty bread).
submitted by Patti Andrews; from New Vegetarian Food by Christine McFadden
2-4 Tbl of butter (or ghee)
1 med.-sized potato, sliced
2-1/2 c sliced leeks
2 c sliced celery (or 1 c sliced celeriac)
1-1/2 qts Vegetable Stock (or as much water with veggie bouillon cubes)
3 c arugula
3/4 c light cream (or whipped dry nonfat milk)
salt and pepper to taste
Remove the stalks from the parsley, and chop them roughly.
Melt the butter in a large saucepan. Add the chopped parsley stalks, potato, leeks, and celery (or celeriac). Cover the pan, and cook over a low heat for about 10 min, stirring occasionally. Add the vegetable stock, bring to a boil, and simmer for 15 min. (at most).
Roughly chop a handful of parsley and arugula leaves, and set aside. Add the remaining leaves to the pan, bring to a boil and simmer for a minute or two. The leaves should remain bright green.
Liquidize the mixture (a hand Braun mixer can do this right in the pan), then pass through a strainer (or skip the straining), and return to the pan. Season to taste. Add the cream, and reheat gently (if needed). Check the seasoning.
Garnish each bowl with the reserved chopped leaves, and serve with croutons (or
crusty bread).
submitted by Patti Andrews; from New Vegetarian Food by Christine McFadden
BLT Dip
½ cup Mayonnaise
1 ½ cups sour cream
½ tsp each garlic powder and onion powder
2 cups chopped arugula
18 slices bacon cooled
4 tomatoes diced fine
Combine above in medium bowl. Cover and chill at least 5 hours up to 24 hours.
Remove from fridge about 1 hour before serving. Before serving stir in 2 cups chopped arugula (stems removed); 18 slices bacon cooled and crumbled; 4 tomatoes diced fine. Serve with melba toast; bread sticks or crackers.
Submitted by Cheryl’s Mom from Family Circle magazine.
1 ½ cups sour cream
½ tsp each garlic powder and onion powder
2 cups chopped arugula
18 slices bacon cooled
4 tomatoes diced fine
Combine above in medium bowl. Cover and chill at least 5 hours up to 24 hours.
Remove from fridge about 1 hour before serving. Before serving stir in 2 cups chopped arugula (stems removed); 18 slices bacon cooled and crumbled; 4 tomatoes diced fine. Serve with melba toast; bread sticks or crackers.
Submitted by Cheryl’s Mom from Family Circle magazine.
Arugula Pesto
1 bunch arugula, stems removed (about 4 ounces)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.
Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.
Serve the pesto over some freshly cooked pasta or boiled potatoes.
(Found on gourmetsleuth.com)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.
Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.
Serve the pesto over some freshly cooked pasta or boiled potatoes.
(Found on gourmetsleuth.com)
Salad of Peppery Greens with Baked Goat Cheese & Olives
Serves 8
Lots of Arugula (plus Raddichio and Endive if available) – enough for 8 servings
Handful of fresh basil leaves
1 10-oz. log of fresh white goat cheese
2/3 cup fruity green olive oil
½ cup fine dry breadcrumbs
½ cup coarse-ground walnuts
3-4 Tbsp. balsamic vinegar
salt and pepper
25-30 cured black olives
Wash greens and spin them dry. Cut basil leaves into slivers.
Cut log of goat cheese into 8 thick circles of equal size. Pour 1/3 cup of olive oil into a small bowl. In another bowl, combine the breadcrumbs and ground walnuts. Take one goat cheese slice at a time, coat it lightly with the olive oil, then dip it on all sides into the breadcrumb mixture, pressing gently, until the goat cheese is wearing a nice little coat of crumbs and walnuts. Arrange the coated goat cheeses on a stainless steel baking sheet.
About 10 min. before you are ready to serve the salad, preheat your oven to 400 degrees. Toss the salad greens together in a big bowl with the remaining 1/3 cup of olive oil, some balsamic vinegar, and salt and pepper to taste. Divide the salad among 8 plates.
Bake the goat cheeses in the preheated oven for 5 minutes, then check them. Their crusts should be just turning golden brown. Leave them for another minute or two if necessary, but watch them carefully.
Remove the goat cheeses from the oven and quickly pick up one at a time with a spatula and slide it onto the center of the salad. Garnish each salad with a few olives, and marinated sun-dried tomatoes, if desired. Serve at once.
Submitted by Kate Sullivan ~ Adapted from The New Vegetarian Epicure by Anna Thomas
Lots of Arugula (plus Raddichio and Endive if available) – enough for 8 servings
Handful of fresh basil leaves
1 10-oz. log of fresh white goat cheese
2/3 cup fruity green olive oil
½ cup fine dry breadcrumbs
½ cup coarse-ground walnuts
3-4 Tbsp. balsamic vinegar
salt and pepper
25-30 cured black olives
Wash greens and spin them dry. Cut basil leaves into slivers.
Cut log of goat cheese into 8 thick circles of equal size. Pour 1/3 cup of olive oil into a small bowl. In another bowl, combine the breadcrumbs and ground walnuts. Take one goat cheese slice at a time, coat it lightly with the olive oil, then dip it on all sides into the breadcrumb mixture, pressing gently, until the goat cheese is wearing a nice little coat of crumbs and walnuts. Arrange the coated goat cheeses on a stainless steel baking sheet.
About 10 min. before you are ready to serve the salad, preheat your oven to 400 degrees. Toss the salad greens together in a big bowl with the remaining 1/3 cup of olive oil, some balsamic vinegar, and salt and pepper to taste. Divide the salad among 8 plates.
Bake the goat cheeses in the preheated oven for 5 minutes, then check them. Their crusts should be just turning golden brown. Leave them for another minute or two if necessary, but watch them carefully.
Remove the goat cheeses from the oven and quickly pick up one at a time with a spatula and slide it onto the center of the salad. Garnish each salad with a few olives, and marinated sun-dried tomatoes, if desired. Serve at once.
Submitted by Kate Sullivan ~ Adapted from The New Vegetarian Epicure by Anna Thomas
Fresh Mozzarella, Tomato, & Red Onion Salad with Arugula
2 bunches of arugala washed and patted dry
4-small balls mozzarella (about 4 oz. each) fresh and sliced
4 vine ripened tomatoes, sliced
1 red onion thinly sliced
8 leaves of fresh basil
freshly ground black pepper
½ c. balsamic vinaigrette
Soak onion slices in ice water for about 10 minutes to get rid of the heat of the onion. Pat dry after soaking.
Put cleaned arugala onto four plates. Alternately layer slices of mozzarella, tomato, onion and basil on the plates. Season with freshly ground black pepper. Drizzle balsamic vinaigrette over each salad
and serve.
Balsamic Vinaigrette
½ c. olive oil
½ c. balsamic vinegar
1 T. water
1 T. dijon mustard
1 clove garlic finely chopped
Salt and pepper to taste
Whisk together to mix.
submitted by the Cadwell Family
4-small balls mozzarella (about 4 oz. each) fresh and sliced
4 vine ripened tomatoes, sliced
1 red onion thinly sliced
8 leaves of fresh basil
freshly ground black pepper
½ c. balsamic vinaigrette
Soak onion slices in ice water for about 10 minutes to get rid of the heat of the onion. Pat dry after soaking.
Put cleaned arugala onto four plates. Alternately layer slices of mozzarella, tomato, onion and basil on the plates. Season with freshly ground black pepper. Drizzle balsamic vinaigrette over each salad
and serve.
Balsamic Vinaigrette
½ c. olive oil
½ c. balsamic vinegar
1 T. water
1 T. dijon mustard
1 clove garlic finely chopped
Salt and pepper to taste
Whisk together to mix.
submitted by the Cadwell Family
Roasted Beet and Arugula Salad
Serves 4
1 pound red beets, trimmed and scrubbed but skin left on
1 small onion, peeled
3 tablespoons olive oil
¼ teaspoon sea salt or kosher salt
1 tablespoon plus 1 teaspoon sherry vinegar
1 large bunch arugula
¼ cup blue cheese
Preparation:
Preheat the oven to 375°.
Using the slicing disk of a food processor, vegetable slicer, or mandoline, cut the beets into rounds approximately 1/8 inch thick. Scatter the slices in a single layer on a large baking sheet. Slice the onion in the same manner, breaking the slices into rings and scattering them over the beets. Drizzle the mixture with 2 tablespoons of olive oil and sprinkle with the salt.
Roast the beets until they are tender and have begun to char around the edges, 30-35 minutes. Remove from the oven, transfer to a large bowl, and sprinkle with 1 tablespoon of sherry vinegar while still warm.
Next, place handfuls of arugula on a serving plate and drizzle with olive oil. Place roasted
beets in the center of the arugula. Garnish the plate with blue cheese.
Adapted from The Hay Day Country Market Cookbook
1 pound red beets, trimmed and scrubbed but skin left on
1 small onion, peeled
3 tablespoons olive oil
¼ teaspoon sea salt or kosher salt
1 tablespoon plus 1 teaspoon sherry vinegar
1 large bunch arugula
¼ cup blue cheese
Preparation:
Preheat the oven to 375°.
Using the slicing disk of a food processor, vegetable slicer, or mandoline, cut the beets into rounds approximately 1/8 inch thick. Scatter the slices in a single layer on a large baking sheet. Slice the onion in the same manner, breaking the slices into rings and scattering them over the beets. Drizzle the mixture with 2 tablespoons of olive oil and sprinkle with the salt.
Roast the beets until they are tender and have begun to char around the edges, 30-35 minutes. Remove from the oven, transfer to a large bowl, and sprinkle with 1 tablespoon of sherry vinegar while still warm.
Next, place handfuls of arugula on a serving plate and drizzle with olive oil. Place roasted
beets in the center of the arugula. Garnish the plate with blue cheese.
Adapted from The Hay Day Country Market Cookbook
Salad of Arugula and Radicchio
Serves 6-8
5 cups Arugula (bite size leaves)
½ cup plump raisins
5 cups Raddichio (torn into pieces)
4-6 oz. crumbled goat cheese or blue cheese
Handful of fresh basil leaves
2 Tbs. walnut oil or olive oil
Small handful of fresh mint leaves
2 Tbs. raspberry vinegar
1 large red bell pepper
salt and pepper to taste
Wash the radicchio and arugula and spin it dry. Cut the basil and mint leaves into thin slivers. Trim and core the bell pepper, quarter it lengthwise, and cut into very thin slices. If your raisins are not plump and soft, soak them briefly in a cup of scalding water with a dash of wine vinegar in it. Drain them well before adding them to the salad.
Toss everything together in a large mixing bowl, dress lightly with the walnut oil and raspberry
vinegar, add a little salt and pepper if you like, and serve.
Submitted by Kate Sullivan
5 cups Arugula (bite size leaves)
½ cup plump raisins
5 cups Raddichio (torn into pieces)
4-6 oz. crumbled goat cheese or blue cheese
Handful of fresh basil leaves
2 Tbs. walnut oil or olive oil
Small handful of fresh mint leaves
2 Tbs. raspberry vinegar
1 large red bell pepper
salt and pepper to taste
Wash the radicchio and arugula and spin it dry. Cut the basil and mint leaves into thin slivers. Trim and core the bell pepper, quarter it lengthwise, and cut into very thin slices. If your raisins are not plump and soft, soak them briefly in a cup of scalding water with a dash of wine vinegar in it. Drain them well before adding them to the salad.
Toss everything together in a large mixing bowl, dress lightly with the walnut oil and raspberry
vinegar, add a little salt and pepper if you like, and serve.
Submitted by Kate Sullivan
Winter Squash Ice Cream
Makes about 2 quarts
6 egg yolks
2 cups heavy (whipping) cream
2 cups milk
1 tsp vanilla extract
¼ cup granulated sugar 2 cups pureed cooked winter squash (~1 lb. peeled squash)
¼ cup firmly packed brown sugar
pinch of salt
In the top of a double boiler off the heat, beat the egg yolks until light and frothy. Add the milk, granulated and brown sugars, and salt and beat until creamy. Place over simmering water in the bottom container of the double boiler and cook, stirring constantly, until the custard coats the back of a metal spoon, about 10-15 minutes.
Remove from the heat, stir in the cream, vanilla extract, and the puree. Cover and refrigerate until very cold, preferably overnight. Pour into the container of an ice cream maker and freeze according to manufacturer’s directions.
To make this rich dessert even more decadent, crown it with toasted pecans, your favorite warmed butterscotch or caramel sauce, and whipped cream.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
6 egg yolks
2 cups heavy (whipping) cream
2 cups milk
1 tsp vanilla extract
¼ cup granulated sugar 2 cups pureed cooked winter squash (~1 lb. peeled squash)
¼ cup firmly packed brown sugar
pinch of salt
In the top of a double boiler off the heat, beat the egg yolks until light and frothy. Add the milk, granulated and brown sugars, and salt and beat until creamy. Place over simmering water in the bottom container of the double boiler and cook, stirring constantly, until the custard coats the back of a metal spoon, about 10-15 minutes.
Remove from the heat, stir in the cream, vanilla extract, and the puree. Cover and refrigerate until very cold, preferably overnight. Pour into the container of an ice cream maker and freeze according to manufacturer’s directions.
To make this rich dessert even more decadent, crown it with toasted pecans, your favorite warmed butterscotch or caramel sauce, and whipped cream.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
Squash Pancakes
1 cup flour 2 cups pureed cooked winter squash (~1 lb peeled squash)
1 tsp baking powder
3 Tbs. maple syrup or molasses to taste
½ tsp salt
3 Tbs. milk or buttermilk
1 tsp ground allspice
1 Tbs. butter, melted
½ tsp ground cinnamon
1 egg
Sift together flour, baking powder, salt, allspice, and cinnamon, Reserve. Beat the egg in separate bowl, add the squash, maple syrup or molasses, milk or buttermilk, and butter. Blend in the dry ingredients to form a smooth batter.
To make each pancake, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle; flatten with spoon to about ½ inch thickness. Cook until the underside is golden brown, about 3-4 minutes. Turn and cook on the other side, about 5 mins. (until golden brown). Grease griddle as needed to prevent sticking. Serve immediately.
Variations: Stir ½ cup chopped walnuts, pecans, or hazelnuts into the batter just before
cooking. Also, you can use 1 part whole wheat flour or buckwheat flour and 2 parts all
purpose flour.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
1 tsp baking powder
3 Tbs. maple syrup or molasses to taste
½ tsp salt
3 Tbs. milk or buttermilk
1 tsp ground allspice
1 Tbs. butter, melted
½ tsp ground cinnamon
1 egg
Sift together flour, baking powder, salt, allspice, and cinnamon, Reserve. Beat the egg in separate bowl, add the squash, maple syrup or molasses, milk or buttermilk, and butter. Blend in the dry ingredients to form a smooth batter.
To make each pancake, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle; flatten with spoon to about ½ inch thickness. Cook until the underside is golden brown, about 3-4 minutes. Turn and cook on the other side, about 5 mins. (until golden brown). Grease griddle as needed to prevent sticking. Serve immediately.
Variations: Stir ½ cup chopped walnuts, pecans, or hazelnuts into the batter just before
cooking. Also, you can use 1 part whole wheat flour or buckwheat flour and 2 parts all
purpose flour.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
Baked Winter Squash with Molasses
1 large winter squash
3 Tbs soft butter
2 tsp sugar
1 ½ tsp water
1/2 tsp salt
3 Tbs molasses, light or dark
Cook halved and seeded squash in salted water for about 20 minutes. Place halves into baking dish. Make mixture of the other ingredients. Fill squash and bake in 350 degree oven until tender.
submitted by Lenore Cadwell
3 Tbs soft butter
2 tsp sugar
1 ½ tsp water
1/2 tsp salt
3 Tbs molasses, light or dark
Cook halved and seeded squash in salted water for about 20 minutes. Place halves into baking dish. Make mixture of the other ingredients. Fill squash and bake in 350 degree oven until tender.
submitted by Lenore Cadwell
Pumpkin or Winter Squash Ravioli
Recipe 1 (easier) – in a sage vegetable stock
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese
Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.
Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed
Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.
Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese
Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.
Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed
Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.
Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)
Cheese-Stuffed Whole Winter Squash
Serves 6-8
1 – 4-5 lb whole winter sqash (buttercup works well – smaller squash can be done as individual serving bowls)
¼ lb or 1 stick butter 1 cup heavy (whipping) cream
1 cup finely chopped yellow onion
~ 1 ½ cups light cream or half and half
1 tsp minced or pressed garlic
¾ cup freshly shredded Swiss cheese
1 ¾ cups unseasoned fine dry bread crumbs
salt; fresh ground pepper and nutmeg
Cut off and reserve the top of the squash to use as a lid. With a large spoon, scoop out the seeds and stringy portions. Reserve. Preheat oven to 400oF. Heat butter in a sauté pan or skillet over medium heat. Add onion and cook until very soft and golden, ~10 mins. Stir in garlic and cook 1 min longer. Add bread crumbs and stir to coat thoroughly with butter. Remove from heat and combine with the cheese, heavy cream, 1 cup of the light cream (or ½ and ½), salt, pepper and nutmeg to taste.
Place squash in shallow baking pan. Fill the squash to within ½ inch of the rim with the cheese mixture, adding more ½ and ½ if necessary to reach this level. Cover with the reserved lid and wrap stem with foil to prevent it from burning. Bake until the cheese mixture is bubbly and the shell of the squash is soft to the touch on the outside, ~ 1 hour.
Transport the squash to the table for serving and remove the lid. With a long handled spoon, scoop out some of the cooked pulp along with the melted cheese stuffing for each serving.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
1 – 4-5 lb whole winter sqash (buttercup works well – smaller squash can be done as individual serving bowls)
¼ lb or 1 stick butter 1 cup heavy (whipping) cream
1 cup finely chopped yellow onion
~ 1 ½ cups light cream or half and half
1 tsp minced or pressed garlic
¾ cup freshly shredded Swiss cheese
1 ¾ cups unseasoned fine dry bread crumbs
salt; fresh ground pepper and nutmeg
Cut off and reserve the top of the squash to use as a lid. With a large spoon, scoop out the seeds and stringy portions. Reserve. Preheat oven to 400oF. Heat butter in a sauté pan or skillet over medium heat. Add onion and cook until very soft and golden, ~10 mins. Stir in garlic and cook 1 min longer. Add bread crumbs and stir to coat thoroughly with butter. Remove from heat and combine with the cheese, heavy cream, 1 cup of the light cream (or ½ and ½), salt, pepper and nutmeg to taste.
Place squash in shallow baking pan. Fill the squash to within ½ inch of the rim with the cheese mixture, adding more ½ and ½ if necessary to reach this level. Cover with the reserved lid and wrap stem with foil to prevent it from burning. Bake until the cheese mixture is bubbly and the shell of the squash is soft to the touch on the outside, ~ 1 hour.
Transport the squash to the table for serving and remove the lid. With a long handled spoon, scoop out some of the cooked pulp along with the melted cheese stuffing for each serving.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
Butternut, Onion and Apple Casserole
1 butternut squash, peeled and cut into ½ inch chunks (approx. 4 cups total)
2 medium onions (approx. 1 cup), chopped and cooked 1 minute in 1 Tbs. oil
4 large firm apples (approx. 2 cups), sliced
¾ cup cider or apple juice
Steam the squash in a steamer basket 5-6 minutes or until partially cooked. Spread 2 cups squash in the bottom of a buttered 2 quart casserole, top with half the chopped onions and half the chopped apples, then repeat the layers. Pour the cider or juice over the top and bake at 350 degrees for 30-40 minutes, or until done. If you like, add 1 cup whole wheat bread crumbs mixed with 1 teaspoon of toasted sesame seeds as a topping before you bake the casserole. This gives a crunchy top to the dish.
From Take the Apple by Joan and Charles Pratt
2 medium onions (approx. 1 cup), chopped and cooked 1 minute in 1 Tbs. oil
4 large firm apples (approx. 2 cups), sliced
¾ cup cider or apple juice
Steam the squash in a steamer basket 5-6 minutes or until partially cooked. Spread 2 cups squash in the bottom of a buttered 2 quart casserole, top with half the chopped onions and half the chopped apples, then repeat the layers. Pour the cider or juice over the top and bake at 350 degrees for 30-40 minutes, or until done. If you like, add 1 cup whole wheat bread crumbs mixed with 1 teaspoon of toasted sesame seeds as a topping before you bake the casserole. This gives a crunchy top to the dish.
From Take the Apple by Joan and Charles Pratt
Butternut Squash and Tomato Bisque
Serves 6
Ingredients:
3 to 4 tablespoons butter or mild vegetable oil, such as corn or peanut
1 large onion
3 to 4 cups of chicken stock or vegetable stock
1 can (28 ounces) whole tomatoes with their juices
1 tablespoon maple syrup or honey
4 cups freshly made butternut squash puree (or pumpkin puree)
Salt to taste
Preparation:
In a 10-inch skillet, melt the butter or heat the oil over medium-low heat. Add the onion and sauté slowly, stirring often, until limp but not brown, 6 to 7 minutes. Stir in 3 cups of the stock and let simmer, partially covered, about 15 minutes.
Pour the tomatoes with their juice into a food processor. Add maple syrup or honey and puree. Add the butternut squash and puree again. Strain the stock and add the onions to the processor. Puree again. Add the tomato/squash/onion puree to the stock. Season. Reheat and serve hot.
Sage pesto is an excellent garnish.
From Dairy Hollow House Soup and Bread
Ingredients:
3 to 4 tablespoons butter or mild vegetable oil, such as corn or peanut
1 large onion
3 to 4 cups of chicken stock or vegetable stock
1 can (28 ounces) whole tomatoes with their juices
1 tablespoon maple syrup or honey
4 cups freshly made butternut squash puree (or pumpkin puree)
Salt to taste
Preparation:
In a 10-inch skillet, melt the butter or heat the oil over medium-low heat. Add the onion and sauté slowly, stirring often, until limp but not brown, 6 to 7 minutes. Stir in 3 cups of the stock and let simmer, partially covered, about 15 minutes.
Pour the tomatoes with their juice into a food processor. Add maple syrup or honey and puree. Add the butternut squash and puree again. Strain the stock and add the onions to the processor. Puree again. Add the tomato/squash/onion puree to the stock. Season. Reheat and serve hot.
Sage pesto is an excellent garnish.
From Dairy Hollow House Soup and Bread
Roasted Butternut Squash with Brown Butter and Sage
Serves 6
3 lbs. butternut squash (about 2 small)
Salt and pepper to taste
2 tbsp. olive oil
2 tbsp. unsalted butter
2 cloves garlic, chopped (you can use more!)
12 to 16 fresh sage leaves
Heat oven to 475 degrees F. Peel squash and scoop out seeds. Cut flesh into strips about as wide as a finger, then toss w/oil, garlic, salt and pepper, and spread on a baking sheet. Roast, turning once, until squash is tender and well browned, about 30 minutes. Melt the butter over medium heat and cook, stirring constantly, until it begins to brown. When the butter is walnut-colored, pour into a bowl with the sage leaves. Pour over the squash, toss and serve.
Note from Newsletter editor: I like to crisp the sage leaves in the butter. If you add them at the beginning while you are browning it, they will get crispy and crunchy and fragrant. Try it either way!
From live Earth Farm CSA Newsletter
3 lbs. butternut squash (about 2 small)
Salt and pepper to taste
2 tbsp. olive oil
2 tbsp. unsalted butter
2 cloves garlic, chopped (you can use more!)
12 to 16 fresh sage leaves
Heat oven to 475 degrees F. Peel squash and scoop out seeds. Cut flesh into strips about as wide as a finger, then toss w/oil, garlic, salt and pepper, and spread on a baking sheet. Roast, turning once, until squash is tender and well browned, about 30 minutes. Melt the butter over medium heat and cook, stirring constantly, until it begins to brown. When the butter is walnut-colored, pour into a bowl with the sage leaves. Pour over the squash, toss and serve.
Note from Newsletter editor: I like to crisp the sage leaves in the butter. If you add them at the beginning while you are browning it, they will get crispy and crunchy and fragrant. Try it either way!
From live Earth Farm CSA Newsletter
Roasted Butternut Squash
Serves 4
3 T. olive oil
2 peeled butternut squash
2 shallots, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper to taste
Set the oven to 400°. Rub 2 teaspoons of the oil inside an 8-inch baking dish. Cut the squash into 1/2-inch dice. Pile enough squash in the baking dish to make one layer. Sprinkle with some shallots, garlic, salt, and pepper and drizzle with some of the remaining oil. Make a second layer, using the remaining shallots, garlic, and oil.
Cover the dish with foil and bake for 50 – 60 minutes or until the squash is very tender. Baste occasionally with the accumulated juices in the bottom of the dish. Serve at once.
Submitted by Margery Prazar
3 T. olive oil
2 peeled butternut squash
2 shallots, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper to taste
Set the oven to 400°. Rub 2 teaspoons of the oil inside an 8-inch baking dish. Cut the squash into 1/2-inch dice. Pile enough squash in the baking dish to make one layer. Sprinkle with some shallots, garlic, salt, and pepper and drizzle with some of the remaining oil. Make a second layer, using the remaining shallots, garlic, and oil.
Cover the dish with foil and bake for 50 – 60 minutes or until the squash is very tender. Baste occasionally with the accumulated juices in the bottom of the dish. Serve at once.
Submitted by Margery Prazar
Sage and Butternut Squash Risotto
Serves 6 to 8
Kate notes that this dish is somewhat labor intensive, but it is worth all the effort!!
1 medium butternut squash (about 1 lb)
5 ½ tablespoons unsalted butter
about 24 sage leaves
2 cups Arborio rice
salt & pepper
½ cup dry white wine
7 to 8 cups chicken stock
1 medium onion
½ cup grated Reggiano Parmesan cheese, plus extra for garnish
Carefully peel and clean the squash and dice it into very small cubes. Put the diced squash in a
heavy-bottomed pot and cook with a few whole leaves of sage, salt, and 1 cup of the chicken
stock. Cook until tender, but not too soft, about 5-10 minutes. Meanwhile, chop 6 sage leaves
fine and cut the onion into small dice.
Heat the rest of the chicken stock and hold at a low simmer. In another heavy-bottomed
saucepan, heat 3 tablespoons of the butter, add the chopped sage, and cook for a minute or so;
add the onion and continue to cook over medium heat until it is translucent, about 5 minutes.
Add the rice and a pinch of salt and cook over low heat for about 3 minutes, stirring often, until
the rice has turned slightly translucent. Turn up the heat and pour in the white wine. When the
wine has been absorbed, add just enough hot stock to cover the rice, stir well, and reduce the
heat.
Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a
time, letting each addition be absorbed by the rice. While the rice is cooking, sauté the
remaining sage leaves in butter until crisp.
After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of
the butter, and the cheese. Continue cooking for 3 to 5 minutes. Taste for texture and
consistency, adding a little more stock if needed. Adjust the seasoning. When done, serve in
warm bowls and garnish with extra cheese and the sautéed sage leaves.
Submitted by Kate Sullivan from Chez PanisseVegetables by Alice Waters
Kate notes that this dish is somewhat labor intensive, but it is worth all the effort!!
1 medium butternut squash (about 1 lb)
5 ½ tablespoons unsalted butter
about 24 sage leaves
2 cups Arborio rice
salt & pepper
½ cup dry white wine
7 to 8 cups chicken stock
1 medium onion
½ cup grated Reggiano Parmesan cheese, plus extra for garnish
Carefully peel and clean the squash and dice it into very small cubes. Put the diced squash in a
heavy-bottomed pot and cook with a few whole leaves of sage, salt, and 1 cup of the chicken
stock. Cook until tender, but not too soft, about 5-10 minutes. Meanwhile, chop 6 sage leaves
fine and cut the onion into small dice.
Heat the rest of the chicken stock and hold at a low simmer. In another heavy-bottomed
saucepan, heat 3 tablespoons of the butter, add the chopped sage, and cook for a minute or so;
add the onion and continue to cook over medium heat until it is translucent, about 5 minutes.
Add the rice and a pinch of salt and cook over low heat for about 3 minutes, stirring often, until
the rice has turned slightly translucent. Turn up the heat and pour in the white wine. When the
wine has been absorbed, add just enough hot stock to cover the rice, stir well, and reduce the
heat.
Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a
time, letting each addition be absorbed by the rice. While the rice is cooking, sauté the
remaining sage leaves in butter until crisp.
After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of
the butter, and the cheese. Continue cooking for 3 to 5 minutes. Taste for texture and
consistency, adding a little more stock if needed. Adjust the seasoning. When done, serve in
warm bowls and garnish with extra cheese and the sautéed sage leaves.
Submitted by Kate Sullivan from Chez PanisseVegetables by Alice Waters
Winter Squash Baked with Leeks
Serves 4
Prep time 25 mins.; cooking time 20 mins.
1 lb. squash, peeled, de-seeded and cubed
4 Tbs. olive oil
1 lb. leeks, washed, trimmed and chopped roughly
sea salt and black pepper to taste
2 cloves garlic, chopped finely
8-12 fresh sage leaves
In a large saucepan toss the squash, leeks, garlic and olive oil over a medium heat for
5-6 minutes. Season to taste with salt and pepper.
Put the vegetables into a medium baking dish and add the sage leave. Cover with foil
and bake at 425oF for about 20 minutes, until the vegetables are tender.
Submitted by Cheryl Rowell from Linda McCartney On Tour
Prep time 25 mins.; cooking time 20 mins.
1 lb. squash, peeled, de-seeded and cubed
4 Tbs. olive oil
1 lb. leeks, washed, trimmed and chopped roughly
sea salt and black pepper to taste
2 cloves garlic, chopped finely
8-12 fresh sage leaves
In a large saucepan toss the squash, leeks, garlic and olive oil over a medium heat for
5-6 minutes. Season to taste with salt and pepper.
Put the vegetables into a medium baking dish and add the sage leave. Cover with foil
and bake at 425oF for about 20 minutes, until the vegetables are tender.
Submitted by Cheryl Rowell from Linda McCartney On Tour
Chilled Sungold Tomato Soup
Serves 6 as an appetizer
2 pints Sungold tomatoes 1 firm avocado, finely diced
2 shallots, or small mild onions finely diced 1 tbsp. fresh basil or cilantro,
chopped
sea salt & fresh ground pepper
3 tbsp. Spanish Chardonnay vinegar or champagne vinegar
2 tbsp. extra virgin olive oil
1. Pluck stems off of the tomatoes and rinse them. Add them to a heavy saucepan with a tight-fitting lid with half the shallots/onions, ½ tsp. salt and 1 cup water. Cook over medium-high heat, keeping one ear inclined to the pot. Soon you’ll hear the tomatoes popping.
Take a peek after a few minutes to make sure there’s sufficient moisture in the pan – you don’t want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons of water. Once they release their juices, lower the heat and cook, covered, for 25 minutes.
2. Run the tomatoes through a food mill. You’ll have about 2 cups. Chill well, and then taste for salt.
3. Just before serving, combine the remaining shallots in a bowl with the vinegar, oil, avocado, and herbs. Season with a pinch or two of salt and some pepper. Spoon the soup into small cups, divide the garnish among them, and serve.
Submitted by Kate Sullivan; Source: Local Flavors by Deborah Madison
2 pints Sungold tomatoes 1 firm avocado, finely diced
2 shallots, or small mild onions finely diced 1 tbsp. fresh basil or cilantro,
chopped
sea salt & fresh ground pepper
3 tbsp. Spanish Chardonnay vinegar or champagne vinegar
2 tbsp. extra virgin olive oil
1. Pluck stems off of the tomatoes and rinse them. Add them to a heavy saucepan with a tight-fitting lid with half the shallots/onions, ½ tsp. salt and 1 cup water. Cook over medium-high heat, keeping one ear inclined to the pot. Soon you’ll hear the tomatoes popping.
Take a peek after a few minutes to make sure there’s sufficient moisture in the pan – you don’t want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons of water. Once they release their juices, lower the heat and cook, covered, for 25 minutes.
2. Run the tomatoes through a food mill. You’ll have about 2 cups. Chill well, and then taste for salt.
3. Just before serving, combine the remaining shallots in a bowl with the vinegar, oil, avocado, and herbs. Season with a pinch or two of salt and some pepper. Spoon the soup into small cups, divide the garnish among them, and serve.
Submitted by Kate Sullivan; Source: Local Flavors by Deborah Madison
Cadwell’s Fresh Salsa
2 large ripe tomatoes, seeds removed and chopped finely 5 stems cilantro
1 medium onion, diced finely 3 T. lime juice
2 green onion stalks, chopped finely 1 t. salt
2 jalapeno peppers, remove seeds and chop finely 1 c. tomato juice
Place chopped tomatoes and jalapenos in a large bowl. Add finely chopped onion, green onion and cilantro to the tomatoes and jalapenos. Add lime juice, salt and tomato juice to vegetable mixture. Mix well and serve.
You can use 3 or 4 serrano chiles in place of the jalapenos or add tabasco sauce to make the mixture hotter. If you like a more tomato taste...chop more tomatoes. You can add finely chopped green peppers as well. Will last several days in the refrigerator.
submitted by Lenore Cadwell
1 medium onion, diced finely 3 T. lime juice
2 green onion stalks, chopped finely 1 t. salt
2 jalapeno peppers, remove seeds and chop finely 1 c. tomato juice
Place chopped tomatoes and jalapenos in a large bowl. Add finely chopped onion, green onion and cilantro to the tomatoes and jalapenos. Add lime juice, salt and tomato juice to vegetable mixture. Mix well and serve.
You can use 3 or 4 serrano chiles in place of the jalapenos or add tabasco sauce to make the mixture hotter. If you like a more tomato taste...chop more tomatoes. You can add finely chopped green peppers as well. Will last several days in the refrigerator.
submitted by Lenore Cadwell
John’s Fresh Salsa
1 ½ c. finely diced fresh tomatoes 1 jalapeno pepper finely diced
½ c. finely diced onions 2T chopped cilantro or parsley leaves
2 cloves garlic finely diced 1T olive oil
1T lime juice
Mix ingredients thoroughly and refrigerate at least one hour before serving.
submitted by Barbara and John Niland
½ c. finely diced onions 2T chopped cilantro or parsley leaves
2 cloves garlic finely diced 1T olive oil
1T lime juice
Mix ingredients thoroughly and refrigerate at least one hour before serving.
submitted by Barbara and John Niland
Stuffed Tomatoes
Cut the tops off of 8 medium tomatoes. Remove some of the seeds and pulp from the
top. Rub the tomatoes with olive oil and place in oiled shallow baking dish. Lightly salt.
Mix together:
3 tsp. dried basil (or 3 T. fresh basil, chopped) 1/4 tsp. dried thyme
3 T. chopped green onion Pinch dried rosemary
3 T. chopped parsley 1/2 cup breadcrumbs
2 T. grated Parmesan 1/4 cup olive oil
Press crumb mixture into the tops of the tomatoes, mounding slightly. Bake at 350° for
10 – 15 minutes.
submitted by Margery Prazar
top. Rub the tomatoes with olive oil and place in oiled shallow baking dish. Lightly salt.
Mix together:
3 tsp. dried basil (or 3 T. fresh basil, chopped) 1/4 tsp. dried thyme
3 T. chopped green onion Pinch dried rosemary
3 T. chopped parsley 1/2 cup breadcrumbs
2 T. grated Parmesan 1/4 cup olive oil
Press crumb mixture into the tops of the tomatoes, mounding slightly. Bake at 350° for
10 – 15 minutes.
submitted by Margery Prazar
Tomato Quick Bread
2 ½ c. flour 1/2 c. shredded Mozzarella cheese
1 T. baking powder 1/4 cup grated Parmesan cheese
1 t. salt 1/3 -2/3 cup milk
1 t. garlic salt 1 1/2 c. peeled, chopped tomatoes, drained (reserve liquid)
1 t. crushed oregano 2 eggs
1 T. sugar 1/4 c. vegetable oil
Stir together flour, baking powder, salts, oregano, sugar and cheeses. Add enough milk to drained tomato liquid to make 2/3 cup. Blend liquid with eggs and oil. Stir liquid and chopped tomatoes into flour mixture. Mix thoroughly. Pour batter into greased 8
1/2 X 4 1/2 loaf pan.
Bake at 350 degrees for 75-80 minutes.
submitted by Lenore Cadwell
1 T. baking powder 1/4 cup grated Parmesan cheese
1 t. salt 1/3 -2/3 cup milk
1 t. garlic salt 1 1/2 c. peeled, chopped tomatoes, drained (reserve liquid)
1 t. crushed oregano 2 eggs
1 T. sugar 1/4 c. vegetable oil
Stir together flour, baking powder, salts, oregano, sugar and cheeses. Add enough milk to drained tomato liquid to make 2/3 cup. Blend liquid with eggs and oil. Stir liquid and chopped tomatoes into flour mixture. Mix thoroughly. Pour batter into greased 8
1/2 X 4 1/2 loaf pan.
Bake at 350 degrees for 75-80 minutes.
submitted by Lenore Cadwell
Quick Tomato Soup
Serves 3-4, ~5 cups
2 Tbs. unsalted butter ½ tsp sugar
1 lb. ripe tomatoes, peeled and chopped 3 Tbs. chopped onion
1 Tbs. chopped fresh herbs such as thyme, tarragon, mint or basil
3 cups chicken stock or canned chicken stock (I use vegetable stock)
2 Tbs. heavy cream (optional, I use fat free half and half)
Melt the butter in a heavy 3 quart, non reactive saucepan over low heat and cook the onion until softened, about 3 mins.. Add the tomatoes, herbs, sugar and salt (omit if using canned stock) and pepper to taste and simmer, covered, for 8 minutes.
Add the stock and simmer the soup for 5 minutes. Taste and adjust the seasonings. Stir in the cream.
Myrtle Allen notes: Ripeness is everything in a good tomato soup or puree. Use dark red fruit, can even be a little overripe.
Cheryl notes: I like to make a tomato puree by cooking the ripe tomatoes and putting
them through a sieve (removes the seeds and skins). I freeze the puree if I’m not using
it right away and then substitute it for the tomatoes in this recipe. I think the soup is a
real treat as I love tomatoes, but it is especially nice during the cold, weather when there
is not a ripe tomato in sight!
submitted by Cheryl Rowell; from Myrtle Allen’s Cooking at Ballymaloe House
2 Tbs. unsalted butter ½ tsp sugar
1 lb. ripe tomatoes, peeled and chopped 3 Tbs. chopped onion
1 Tbs. chopped fresh herbs such as thyme, tarragon, mint or basil
3 cups chicken stock or canned chicken stock (I use vegetable stock)
2 Tbs. heavy cream (optional, I use fat free half and half)
Melt the butter in a heavy 3 quart, non reactive saucepan over low heat and cook the onion until softened, about 3 mins.. Add the tomatoes, herbs, sugar and salt (omit if using canned stock) and pepper to taste and simmer, covered, for 8 minutes.
Add the stock and simmer the soup for 5 minutes. Taste and adjust the seasonings. Stir in the cream.
Myrtle Allen notes: Ripeness is everything in a good tomato soup or puree. Use dark red fruit, can even be a little overripe.
Cheryl notes: I like to make a tomato puree by cooking the ripe tomatoes and putting
them through a sieve (removes the seeds and skins). I freeze the puree if I’m not using
it right away and then substitute it for the tomatoes in this recipe. I think the soup is a
real treat as I love tomatoes, but it is especially nice during the cold, weather when there
is not a ripe tomato in sight!
submitted by Cheryl Rowell; from Myrtle Allen’s Cooking at Ballymaloe House
Tomato Basil Sauce for Pasta
Serves 3 – 4
6 medium tomatoes, peeled and coarsely chopped
1 cup finely chopped fresh basil]
2 cloves garlic, peeled
1 tsp. salt
¼ tsp. pepper
½ cup olive oil
Chop tomatoes and basil together until finely minced. Place in non-wooden bowl. Stir in garlic cloves, salt, and pepper. Pour oil over in a layer. Cover bowl and let stand at room temperature for 1 hour.
Remove the garlic; stir in the layer of oil until well-blended. Serve over one pound hot,
cooked and drained pasta. Sprinkle generously with freshly grated Parmesan.
Submitted by Margery Prazar
6 medium tomatoes, peeled and coarsely chopped
1 cup finely chopped fresh basil]
2 cloves garlic, peeled
1 tsp. salt
¼ tsp. pepper
½ cup olive oil
Chop tomatoes and basil together until finely minced. Place in non-wooden bowl. Stir in garlic cloves, salt, and pepper. Pour oil over in a layer. Cover bowl and let stand at room temperature for 1 hour.
Remove the garlic; stir in the layer of oil until well-blended. Serve over one pound hot,
cooked and drained pasta. Sprinkle generously with freshly grated Parmesan.
Submitted by Margery Prazar
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