Cilantro Dressing

3 Tbs. Olive Oil 1 small clove garlic, minced
1 tsp cilantro
1 Tbs. parsley
½ tsp salt 2 Tbs. lemon juice
pinch cayenne

Mix all ingredients. Goes well over grated carrots!

Submitted by Tricia Thomas from Moosewood Restaurant New Classics

Morrocan Orange-Walnut Salad

Serves 4-6 (Note: this takes some time to prep., but it is delicious!)

6 Large Oranges
1 cup thinly sliced radishes
1 Tbs. honey (optional)

½ tsp. cinnamon

1 lb. mixed salad greens, cleaned dried and chilled
½ cup thinly sliced red onion
3 Tbs. extra-virgin olive oil
salt to taste
freshly ground black peppe

1 cup toasted walnut halves, (or chopped toasted walnuts)


At least one hour ahead:
Peel and section the oranges using a serrated knife. First cut off the polar ends of the peel, then slice the peel off the sides. Cut in one side of the membrane and out the other using a gentle sawing motion, releasing each orange section into a bowl. Squeeze all excess juice from the remaining membrane into the bowl, and pick out the seeds if necessary. Discard the membrane. Drizzle honey if desired, and sprinkle cinnamon over the orange slices. Cover the bowl and let it stand @ room temp. at least one hour.

Shortly before serving:
Toss the greens in a large bowl with the onion, radishes and olive oil. Season with salt and pepper. Just before serving, add the oranges with all their liquid, and toss well. Served topped with walnuts.

Submitted by Cheryl Rowell, from Mollie Katzen’s The Enchanted Broccoli Forest

Caesar Dressing

1/2 to 1 tsp Dijon-type mustard
1 Tbsp expeller-expressed flax oil
1 Tbsp raw wine vinegar
1 egg yolk
1 Tbsp fresh lemon juice
2 anchovy filets (optional)
1 Tbsp finely grated Parmesan cheese
1 clove garlic, peeled & mashed
1/2 cup extra virgin olive oil

Place all ingredients in a food processor and blend until smooth

Submitted by Kate Sullivan, from Sally Fallon's book Nourishing Traditions

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.

Creamy Pesto Dressing

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
Serve

submitted by Patti Andrews; from Ayurvedic Cooking for Westerners by Amadea Morningstar

Sweet & Sour Salad Dressing

1/3 cup sugar
1/2 teaspoon Worcestershire sauce
1/4 cup red wine vinegar
1/4 teaspoon dry mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon curry powder
1/4 cup salad or olive oil
Few dashes Tabasco sauce
2 teaspoons chili sauce
1 clove garlic, crushed

Mix dressing ingredients together. Toss with salad ingredients. I use either of the following:

2 heads Boston lettuce Or 3 bags baby spinach
1 bunch watercress
12 oz mushrooms, sliced
2 oranges, peeled and cut into segments
(optional) Bacon, cooked and chopped
2 avocados, peeled and sliced
1/4 cup sunflower seeds

submitted by Margery Prazar; from Marlene Sorosky’s Year- Round Holiday CookbookNotes from Margery: This salad dressing is one of our favorites!

Basic Dressing (Healthy)

1 tsp Dijon-type mustard, smooth or grainy
2 Tbsp plus 1 tsp raw wine vinegar
1 Tbsp flax oil
1/2 cup extra virgin olive oil

Dip a fork in to the jar of mustard and transfer about 1 tsp to a small bowl. Add vinegar and mix around. Add olive oil in a thin stream, stirring all the while with a fork, until oil is well mixed or emulsified. Add flax oil and use immediately. Add sea salt and pepper if desired.

Variations on the Basic recipe: Add chopped herbs, garlic, creme fraiche, or blue cheese.

Submitted by Kate Sullivan, from Sally Fallon's book Nourishing Traditions

Fried Rice with Scallions

4 T. canola oil
2 eggs, lightly beaten
2 T. finely chopped garlic
2 T. chopped fresh ginger
1 bunch scallions, white and green parts chopped & kept separately
2 T. soy sauce
½ t. white pepper
Salt, if needed to taste
4 strips cooked bacon, crumbled or use some Chinese sausage, shredded pork or chicken.
5 c. cold cooked rice, preferably a day old as if use freshly made rice; it sticks together, making lumpy fried rice

Heat wok or large nonstick skillet over high heat. Add oil and coat the pan. When oil shimmers add garlic and ginger, stir fry until soft about a minute or two. Add the chopped white scallion, bacon pieces, and rice. Toss until heated through. Add soy sauce, pepper and egg and toss. Add salt if needed. Put onto platter and top with green chopped scallions. Serve while hot. season t o taste with salt and pepper

submitted by the Cadwells

Squash Pickles

Makes 6-7 pints

2 quarts distilled white vinegar (of 4-6% acidity)
4 cups granulated sugar
6 Tbs. salt
4 tsp celery seed
4 tsp dill seed
4 tsp ground tumeric
2 tsp dry mustard
4 quarts (~5 lbs) thinly sliced zucchini or other summer squash
1 quart (~3-4 large) thinly sliced onion

In a saucepan, combine the vinegar, sugar, salt, celery seed, dill seed, turmeric and mustard. Bring to a boil over medium-high heat. Mix the squash and onion slices n a ceramic bowl, pour the vinegar mix over, and let stand at room temperature for 1 hour.

Sterilize jars, lids, rings and all utensils in boiling water for 15 minutes. Remove and place upside down on towels.

Bring squash mix to boil over medium-high heat, and cook for 3 minutes. Pack immediately into hot sterilized jars leaving ½ inch headspace. Wipe rims, etc., cover with lids and tighten rings. Place jars on rack in boiling water to cover jar tops by 2 inches. Boil jars for 10 minutes. Lift out jars and let stand until cold. Check the seals – they should be slightly depressed. Store any that didn’t seal properly in fridge. Store for at least one week before eating. Refrig. After opening.

Submitted by Cheryl Rowell, from James McNair’s Squash Cookbook

Garlic-Dill Pickles

Makes ~ 5 quarts

2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar

Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.

Submitted by Cheryl Rowell, from Better Homes and Gardens Canning Book

Sweet Cucumber Pickles

7 cups sliced cucumbers
1 cup onions, diced
1 cup peppers, diced
1 cup white vinegar
2 cups sugar
2 Tbs. celery seed
1 Tbs. salt

Allow to set for at least two hours, pack into clean canning jars, pack with juice, store in cool environment.

Submitted by Cheryl Rowell

Scallion, Potato & Herb Purée

serves 4

1 lb. potatoes
salt and pepper
4 tbsp. unsalted butter
1/3 C chopped parsley, chervil or other favorite herb
2 to 3 C chopped scallions, including some of the greens
½ C crumbled goat cheese, (add feta for tang; or gruyere for a richer dish!)

1. Peel potatoes (if you prefer) & cut into chunks.

Place in a saucepan, cover with cold water, and add 1 tsp. salt. Bring to a boil & cook until soft, ~ 25 minutes. Set aside a cup of the cooking water, then drain.

2. Melt 1 tbsp. butter in a skillet, add scallions and toss to coat. Season with 1/2 tsp. salt, add ½ cup water and cook gently until softened, about 15 minutes.

3. Combine scallions and potatoes in a bowl and mash with remaining butter, parsley, and enough of the reserved potato water to make a smooth, light puree. (Use warm milk or cream if you prefer a richer dish.) Stir in cheese, if using, and season to taste with salt and pepper

from "Local Flavors" by Deborah Madison

Ratatouille

2 lbs. eggplant, peeled and cubed into 1 inch cubes olive oil
2 lbs. zucchini 1 lb. can crushed tomato
1 large onion, diced 6 oz. can tomato paste
1 lb. green pepper (3-4) 1 c. or more of red wine
4 cloves garlic
crushed salt and pepper to taste
may add oregano, basil, thyme

Take the eggplant and diced vegetables and sauté in 1/4 c. hot olive oil with crushed garlic. The eggplant may absorb the oil so you may need to add more, and keep it hot. When vegetables are soft, not mushy, add crushed tomatoes and tomato paste. Lower the heat and simmer for 30 minutes until everything is soft and well blended. Add the red wine, salt and pepper. You can also add oregano, basil, thyme or other ingredients that are often used with these standard ingredients. Left-overs freeze moderately well. When defrosted and ready to use, pour off the watery liquid, add fresh red wine, tomato paste and other seasonings to taste.

Submitted by the Cadwells, from the Loaf and Ladle Cook Book by Joan S. Harlow

Simple Skillet Turnips & Apples

serves 4

1 tbsp. canola oil
1/2 C fresh apple cider or juice
1/2 C chopped onion
1 small cinnamon stick
1 medium apple, copped (approx. 3/4C)
1/4 tsp. salt
3 C chopped turnips (1/2" cubes)

Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more liquid if necessary to prevent sticking. Simmer until turnips are tender, approx. 20 minutes. Remove cinnamon stick before serving.

from the Rolling Prairie Cookbook

Glazed Turnips

Serves 4

1 lb (450 g) new turnips
1/3 cup (75 g) butter
salt
1 tsp sugar

Method
1. Peel the turnips (if small no need to peel) and cut into small barrel shapes.

2. Melt half the butter and sauté the turnips.

3. Season with salt, sprinkle with sugar and sauté for a few seconds over a high flame to brown them a little.

4. Add enough water just to cover and simmer gently for 20 minutes until the liquid has almost disappeared.

5. Remove from the heat, add the remaining butter and shake to glaze.

From cookitsimply.com

Tuna, Cucumber & Radish Salad

serves 4

3 tbsp. canola oil
2 tbsp. rice vinegar
2 tsp. peeled, minced fresh ginger root
2 (6 oz.) cans tuna, drained
1/2 cucumber, peeled, seeded, halved crosswise & thickly sliced
4 scallions (white and green parts), thinly sliced
4 radishes, thickly sliced

In a large bowl, whisk together oil and vinegar. Add ginger, scallions, cucumber, radishes and tuna and mix to combine. Serve immediately or cover and refrigerate up to 2 hours.

From Live Earth farm CSA newsletter (website)

Roasted Pumpkin

1 Pie Pumpkin
Vegetable Oil

Preparation:
Cut pumpkin in half, through the stem end. Scoop seeds (Save to toast later) and stringy membrane.

Place cut side down on heavy baking sheet; Rub generously with vegetable oil.

Roast 30-45 minutes at 375˚ until tender. A knife should easily slide through the flesh.

Cool cut side up. When cooled, scoop flesh out of skin. Puree flesh if desired

Pumpkin & Raisin Scones

Ingredients:
2-1/2 cups flour
½ cup sugar
1-1/2 tsp. baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup cold butter
1 cup pumpkin puree
½ cup milk
1 cup raisins

Preparation:
Preheat the oven to 400˚. Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut the butter in to the dry ingredients. Blend the pumpkin puree with the milk.

Add the pumpkin and milk to the flour mixture. Stir in the raisins until the mixture just comes together. Use a 1/3 cup measure to drop the dough onto a well greased baking sheet.

Bake 12-15 minutes or until the scones are puffed and golden and a toothpick comes out clean.

From: The Boston Globe

Pumpkin & Rice

1 Tbs vegetable oil
½ medium pumpkin, peeled and chopped into small pieces
1 green pepper, chopped
2 onions, chopped
3 cloves garlic, finely chopped
Hot water
Salt and pepper to taste
2 cups rice

In a heavy skillet heat vegetable oil over medium heat. Saute the pumpkin, green pepper, onions and garlic in the hot oil until tender. About 10 minutes. Add hot water to cover. Add salt and pepper to taste. Stir. Add rice and simmer, stirring occasionally, over low heat for 25 minutes until pumpkin is tender and rice is done.

submitted by Lenore Cadwell

Favorite Pumpkin Pie

2 cups cooked pumpkin (see Roasted Pumpkin)

¾ cup sugar
2 tsp cinnamon
½ tsp nutmeg

¼ tsp ground cloves
 ½ tsp salt

3 eggs, slightly beaten
1 cup light cream

1 - 9 inch unbaked pie shell

Combine pumpkin, sugar, spices and salt. Blend in eggs and cream. Pour into pie shell.
Bake in 400 F oven until knife inserted off center comes out clean (~40-45 minutes).

from Old-Fashioned Pumpkin Recipes

Pumpkin Pie

2 cups pumpkin
½ tsp salt
2 cups rich milk or cream
½ tsp ginger
1 cup sugar
2 tsp cinnamon (some like less-)
2 eggs, beaten
½ tsp allspice

Prepare a crust and place into pie plate. Mix pumpkin with milk, sugar, beaten eggs, salt and spices. Beat two minutes, or blend until smooth. Pour into pie plate with pastry. Place in 475oF oven for 15 minutes, then reduce the heat and bake 45 minutes at 400oF. Pie is done when knife inserted near center comes out clean.

Notes: I have made both pumpkin pie recipes – the spices are slightly different. Prepare pumpkin as in "Roasted Pumpkin" recipe The first older recipe calls for strained pumpkin which I think would work although I find it easy to mix the ingredients for squash or pumpkin pie in a blender (this makes it very smooth and not stringy).

Submitted by Cheryl Rowell; from Any one can Bake, (1927 Royal Baking Powder)

Pumpkin Seeds

Rinse the seeds thoroughly and blot dry. Spread evenly on an ungreased cookie sheet and bake @ 375oF for ~ 12 minutes or until crisp and slightly browned. Salt to taste. Other spices can be used such as cayenne pepper, chili powder with lime juice.

Submitted by Cheryl Rowell; from Old-Fashioned Pumpkin Recipes ~ Bear Wallow Books

Polly's Pumpkin Soup

Serves 6 – 8

Butter for browning
1 pound cooked pumpkin*
1/2 cup diced onions
1 T. honey
12 oz. mushrooms
A dash of nutmeg
3 T. flour
3 cups chicken broth
1 tsp curry powder
Salt and pepper, to taste
1/2 cup half-and-half

In a large pot, melt the butter and brown onions and mushrooms. Stir in the flour and mix to combine. Stir in the curry powder, broth, pumpkin, honey, nutmeg, salt, and pepper. Simmer for 15 minutes. Add the half-and-half and heat until just warm.

*Optional green sauce: 1 cup yogurt mixed with chopped chives, parsley, and green onions.
Ladle the soup into bowls and place a dollop of the green sauce on top if desired.

*Notes: We actually prefer this soup without the “green sauce” on top. I cook the pumpkin by quartering it, cleaning out the seeds and pulp, and then microwaving it until tender. Scoop the cooked pulp out of the skin and puree it in a processor.

Submitted by Margery Prazar

Mashed Kohlrabi

Just like mashed potatoes. Trim the leaves off the bulb, slice it into two or four pieces and steam or boil until tender (about 15 min.) Mash kohlrabi into a puree, add a little milk, or butter, some salt and dip your finger into puree to taste. Yum!!

From the Live Earth Farm Newsletter

Kohlrabi Sauté

Yield: 4 to 6 servings

4 Kohlrabi bulbs
1 tbs Butter or margarine
1 tbs Olive oil
1 Garlic clove -- finely chopped
1 Onion – chopped

1 tbs Lemon juice
2 tbs Parsley -- chopped

Salt & freshly Ground Pepper

2 tbs Sour Cream

Peel the tough outer skin from the kohlrabi, and then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and sauté, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.

From recipesource.com (1993 "Shepherd's Garden Seeds Catalog)

Herbed Kohlrabi

4 servings

1 lb kohlrabi; peeled and cubed (~2 1/2 cups)
1 tbs butter
2 tsp Dijon mustard
1 tbs snipped fresh parsley
½ tsp dried savory, crushed

Cook kohlrabi, covered in med. saucepan, in enough boiling water to cover for about 10 minutes or until crisp/tender. Drain well. Add the remaining ingredients. Cook and stir over low heat until kohlrabi is coated.

Gourmet Sleuth.com

Sausage, Kale, and Tomato Soup

2 Tablespoons vegetable oil
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper

• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.

Serve with grated Romano Cheese and crusty bread.

Submitted by Ted and Wendy McCormack

Hot Sicilian Salad

Serves 4

Wash and drain the vegetables:
2 medium red potatoes
1 medium carrot
1 large bunch fresh kale

Pour about 1" water into medium-sized skillet; bring to boil over high heat. Cube the potatoes into 1/2" pieces, leaving on the skin. Put them in the boiling water, cover and reduce heat to medium. Cook for 5 minutes.

While potatoes are cooking, cube carrots into 1/2-1" pieces and chop the kale in 3/4-1" sections. Add the carrot and kale to the potatoes and cook for another 7 minues covered, on medium heat.

While the vegetables are cooking, make the dressing (easy):
Put into a small bowl
1 Tbl rice vinegar
Whisk into it, in order:
1-1/2 tsp dry oregano
1 tsp dry basil (or 3-4 sprigs fresh basil, minced)
1/2 tsp thyme (optional)
1/4 tsp dry rosemary
1/2 tsp sea salt
black pepper to taste
1-2 tsp apple concentrate

Stir in 2T olive oil.
When vegetables are cooked, tender but not mushy, drain them. Pour the dressing over the salad and toss. Serve at room temperature (or chill it).

Notes: We had this slightly warm and should have made more, this was such a hit -- especially with the fresh minced basil. We used a hand electric mixer to blend the dressing together thoroughly. This makes up fast. It is handy to keep frozen apple concentrate in the freezer and then just scoop out any amount as it is needed. It is also fine to add 2 cloves of garlic to the cooking vegetables if desired.

submitted by Patti Andrews; from The Ayurvedic Cookbook by Amadea Morningstar

Delicious Bradley Kale

1) Stir-fry 3 onions (whites and greens) in olive oil & fresh garlic.

2) Add 1 lb. ground beef to the skillet. Also add 2 cloves fresh garlic (also from Kingston Market) to skillet and keep simmering.

3) Add about 1 tsp. chili powder and 1/4 tsp. ground cumin.

4) Add 4 leaves chopped kale (more if you wish).

5) After about 10 min., add 1 can stewed tomatoes, 1/2 jar salsa. and 2 cans drained and rinsed dark kidney beans and simmer a few more minutes.

6) Add in 1 bag boil-in-bag brown rice (empty bag) or add 1 cup cooked rice.

7) Simmer 20 minutes, and add lots of Farmer Kate's cilantro (chopped) - simmer another couple minutes and serve.

Submitted by Wilhemina and Charles Bradley

Carolina Kale

submitted by Margery Prazar; from the Moosewood Restaurant Low-Fat Favorites
Serves 4 to 6

1 ½ lbs. kale, collards, chard, beet greens, or mustard greens
2 cups chopped canned tomatoes and their juice
1 cup minced onions
1 1/2 teaspoons ground cumin
2 garlic cloves, pressed or minced
1 tsp. Tabasco
1/2 tsp. salt
ground black pepper to taste

Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise in 1/8 inch strips.

Combine the tomatoes, onions, cumin, garlic, tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. Add pepper to taste and serve.

Serve separately as a side dish, or put over brown rice.

Kale Skillet Cakes

Serves 4-6.

1 cup flour 2 large eggs
1 cup fine yellow cornmeal
 2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
1 teaspoon salt, or to taste
Butter or oil for frying
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale

In a large bowl, mix the flour, cornmeal, salt, corn and kale. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.

from golden earthworm website

Penne with Kale and White Beans

1 ½ lbs Kale
1 16 oz. can cannellini beans, rinsed and drained
3 Tbs. olive oil
 ½ tsp salt
6 garlic cloves, minced
½ lb. penne
¼ tsp crushed red pepper flakes
¼ cup grated Parmesan cheese
1/3 cup vegetable stock

Bring water to a boil in saucepan (~ 3 quarts). Prepare kale by ripping leaves from stems, bite size pieces (~12 cups). Rinse by immersing in cold water. Drain in colander. Heat oil in large skillet over medium high heat. Add the garlic and red pepper flakes and sauté for 2 min.. Stir in kale, veg. stock and cover pan. Cook until wilted and still bright green (~ 7 min.). Gently stir in beans and salt and keep warm over low heat. Cook pasta in boiling water (al dente). Drain carefully and stir into kale mix along with Parmesan cheese. Serve immediately.

from Main-Course Vegetarian Pleasures by Jeanne Lemlin

Colcannon

1 lb. potatoes, peeled for boiling
 ¼ c. milk
1 bunch kale ( or use cabbage)
¼ c. vegetable or chicken broth
1/2 onion, chopped finely for sauteing (optional)
butter
salt and pepper
pinch of nutmeg

Peel and boil potatoes until tender enough to mash. While potatoes are boiling chop kale into bite size pieces, discard stems. Put kale into pan and add broth and cover. Cook on medium heat until tender. Mash potatoes well, add cooked kale. Add milk (not too much, until moistened). Add a pinch of nutmeg. Add butter, salt and grated pepper to taste. Bake in oven 15 minutes at 350 degrees.

You could also substitute 2 c. sauteed cabbage for the kale along with 1/2 c. sauteed onion to the potatoes for a different vegetable.

submitted by the Cadwell Family

Thai Eggplant Dip

Makes ~2 ½ cups

2 medium eggplants
1 Tbs. sesame oil
3-4 cloves garlic
1 Tbs. minced fresh cilantro
1 Tbs. minced fresh ginger
½ tsp. crushed red pepper flakes
2 Tbs. soy sauce salt to taste
2 Tbs. rice vinegar
 pita bread

Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350o oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles.

Submitted by Cheryl Rowell from From Asparagus to Zucchini

Eggplant in Oil

Makes 6 cups

We haven’t tried this, but the recipe noted that “This salad in a jar is fabulous on its own and as an appetizer, served over thinly shredded cabbage for a light lunch or pureed as a creamy dip.”

2 lbs. eggplant
salt
1 chili pepper, fresh or dried
2 cloves garlic
2 Tbs. cider vinegar
2 sprigs rosemary
2 sprigs thyme
salt and pepper
olive oil

Pick small eggplants, firm to the touch. Cut in cubes and sprinkle with salt. Let stand a couple of hours. Rinse briefly under cold water.

Bring large pot of water to a boil and blanch eggplants for 2 minutes. Drain and press with a spoon to extract all the water.

Remove seeds from chili pepper and mince. In mortar, crush garlic with pepper, adding the vinegar a little at a time. Add minced herbs, salt and pepper. If you don’t have mortar, chop garlic finely or crush with garlic press, and then mix with herbs and add vinegar.

Fill jars with eggplants and herb mix without pressing. Cover with olive oil. Seal and place in the sun. Shake jars or mix the contents delicately with a spoon every day for two weeks. Then enjoy!

Submitted by Cheryl Rowell from Preserving for all Seasons

Asian Style Pasta

Serves 4

3 Tbs. soy sauce
3 Tbs. rice vinegar
2 Tbs. smooth peanut butter
1 Tbs. honey
3 garlic cloves minced
2 Tbs. minced fresh ginger
2 eggplants (~ 1 lb. each) peeled and cut into ½ inch chunks
8 oz. snow peas, strings removed, halved diagonally
2 red bell peppers, ribs and seeds removed, cut into ½ inch wide strips
8 oz. papardelle or similar pasta

In a large bowl whisk together soy sauce, vinegar, peanut butter, honey, garlic and ginger; set aside.

Steam eggplant (turning occasionally) about 15 mins., Add peas and peppers and cook until these are crisp-tender and eggplant is tender (~5 min.). Remove steamer from pan.

Cook pasta until al dente.

Combine pasta and vegetables and toss with soy mixture. Serve warm or at room temperature. To make it more spicy add up to 1 tsp. of crushed red pepper to the sauce.

Submitted by Cheryl Rowell summarized from Everyday Food

Balsamic Eggplant and Potatoes

¾ cup high quality balsamic vinegar
¼ cup honey mustard
3 bunches scallions, both green and white parts, trimmed and thinly sliced
4 oz. (jar) sun-dried tomatoes packed in oil, drained and cut into julienned strips
5 Yukon gold potatoes (~2 ½ lbs.) diced and reserved in cold water to cover
¼ cup vegetable oil
1 large eggplant (~1 ¼ lbs) unpeeled but diced
salt and freshly ground pepper to taste

In a bowl, whisk vinegar into mustard. Stir in scallions and tomatoes, set aside.
Pat potatoes dry with paper towels
Heat 2 Tbs. of the oil in large skillet or sauté pan (I used a wok) over high heat until hot. Add the potatoes and cook, tossing gently for 8 minutes. In another skillet, heat the remaining 2 Tbs. oil over high heat until hot. Add the eggplant and cook, tossing occasionally, for 6 minutes. Add the eggplant to the potatoes. Pour in vinegar mix, toss to combine well, and cook over medium heat for ~ 2 minutes (heat through). Season. Can be served hot or at room temp.

Submitted by Cheryl Rowell, from Newman’s Own Cookbook;

Cucumber Salad

1 large cucumber
½ teaspoon salt
½ cup sour cream
4 tsp. vinegar
½ tsp. dill
2 Tbs. chives
dash pepper

Thinly slice the cucumber and spread out on plate or platter. Sprinkle with salt and let sit for 30 minutes. Drain off excess liquid and blot with paper towels. Mix sour cream, vinegar, dill, chives, and pepper in a bowl. Stir in cucumber slices.

Chill until ready to serve.

Cold Cucumber Soup

3 cucumbers, peeled
2 T. butter
1 leek, or use 2-3 scallions, sliced (white part only)
1 bay leaf

1 T. flour
3 c. chicken stock
Salt and pepper

½ c. sour cream or plain yogurt

1 t. salt
1 c. heavy cream
juice of 1/2 lemon (~l T.)

1 t. finely chopped fresh mint

Cube 2 of the cucumbers. Sauté in butter with leek and bay leaf. Cook until tender but not brown, about 20 minutes. Stir in flour. Add chicken stock and salt. Simmer for 30 minutes.

Put mixture through food mill or blender/processor. Blend 1/2 at a time. Remove seeds and grate remaining cucumber. Add to soup with cream and lemon.

Submitted by Lenore Cadwell

Chilled Cucumber Soup

Makes about 2 cups

Process:
With the shredding disk in place, shred
1 small onion, whole or halved

Change to metal blade and add to the beaker
2 c plain yogurt
2 tsp white vinegar
2 tsp olive oil
12 to 15 fresh mint leaves (or 1-1/2 tsp dried mint leaves)
1 garlic clove
1 tsp salt

4-5 fresh dill stalks (or ½ tsp dried dill weed) (or parsley)

Process until a smooth mixture is formed, about 15-20 seconds. Remove chopping blade disturbing yogurt mixture as little as possible, and reinsert shredding disk. Cover and fit cucumber into the feed tube. Shred, using moderate pressure on plunger. Transfer the soup to a bowl. Cover and chill.

Serve very cold. If desired, top each serving with freshly chopped dill or parsley.

submitted by Patti Andrews from New Recipes for the Cuisinart by James Beard and Carl Jerome

Swiss Chard & Carmelized Onion Calzone

Serves 4

1 pound pizza dough (homemade or purchased)
2 bunches of chard, rough chopped
1 large onion, sliced
1 tablespoon chopped garlic
2 cups ricotta
½ teaspoon nutmeg
2 teaspoons salt
1 teaspoon pepper
¼ cup vegetable oil
2 tablespoons olive oil

Preparation:
Preheat oven to 450˚ with pizza stone inside.

Heat vegetable oil in heavy skillet and add onion. Cook over medium heat, stirring frequently for 10-15 minutes until soft and browned. You may need to add a few tablespoons more oil as it cooks and lower the heat to keep from scorching.

Add chard and garlic to the onions and cook 5 minutes until wilted. Cool chard and onion mixture 20-30 minutes until cool enough to handle. Squeeze any extra water from the chard.

Mix ricotta with seasonings and add chard and onions. Adjust seasonings.

Divide dough in half. For each half, role the dough into a 10” circle. Drizzle dough with olive oil.

Evenly spread half of the chard mixture over half of the 10” dough circle. Fold dough over the mixture and dough to form a half-moon shape and crimp with thumbs.

Bake 12 minutes or until golden. Enjoy with roasted tomato sauce.

Sauteed Greens

3 Tbl oil
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari

Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!

Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.

Variation: Sliced radishes are good to add in too!

Patti Andrews

Greens & Tofu

1-1/4 c firm silken tofu, cut into 1" cubes
oil (as needed)
dark leafy greens, such as chard, kale or beet greens, or spinach torn into bite-sized pieces
2 tsp sesame salt (gomasio) or toasted sesame seeds
2 Tbl tamari
3 c cooked brown rice

Oil a large frying pan or wok. Sauté tofu cubes about 5 min. Push the cubes to the center of pan and spread torn greens around edges. Sprinkle the tofu with sesame salt of seeds and 1 Tbl of the tamari. Cover pan to steam the greens until it is just wilted. Be careful not to overcook
it. Remove from heat and drain excess liquid. Sprinkle the remaining Tbl of tamari over greens and serve with rice.

Patti’s Notes:
This is a very fast recipe, and can be done and ready to serve in the time it takes to cook the rice, plain sesame seeds work fine, varying quantities work fine. If the greens are large or a bit tough, it helps to be sure they are chopped into small pieces and that they are sautéed until tender. We just put the sesame seeds in without bothering to roast -- and we've always used kale (I am only noticing now that we could use just about any green or even broccoli and it will still be yummy.)

submitted by Patti Andrews From: Ecological Cooking by Joanne Stepaniak & Kathy Hecker

Creamy Swiss Chard Pasta

1 lb swiss chard (weigh with stems on)
1 Tbs olive oil
2 cloves garlic, smashed
¼ cup chopped onion
2 large tomatoes, chopped
½ cup fat free sour cream or plain yogurt
½ cup low fat milk (recipe stated 2%)
¼ cup parmesan cheese
pasta cooked as you like it

Wash chard and rip or cut leaves into small pieces. Heat oil in large saucepan (2 quart) over medium-high heat, 1-2 min. Saute chard, garlic and onions 1-2 min., stirring occasionally. Add the rest of the ingredients (including cooked pasta). Stir well. Serve warm.

Swiss Chard Pie (1)

Extra large bowl of chard leaves with a few young stems
2 cups cottage cheese
2 eggs beaten
8 oz. sliced Swiss Cheese, cut into strips
1/2 cup Italian bread crumbs
Salt and pepper to taste

Preheat oven to 350. Steam chard for 30 seconds, drain well. Whisk together cheeses, eggs, salt and pepper. Fold one cup of cheese mixture into chard, and put in 9x12 baking dish. Top with remaining mixture and sprinkle evenly with bread crumbs. Bake for 30 minutes.

This dish is actually much better "left over", so refrigerate and reheat if possible. If not, allow to cool a few minutes before cutting into pieces.

From the Organic Vegetable Gardening Guru website

Sauteed Swiss Chard

2 Tbs. oil per pound chard
Lemon juice or vinegar
Salt & pepper

Cook large stems over low heat in skillet for ~15 mins. Stir leaves into skillet with stems, stirring occasionally until wilted, medium heat. Sprinkle with lemon juice or vinegar, and season with salt & pepper.

Variations: add minced garlic, crushed red pepper, and pinto beans, serve with bulghur or rice!

Creamy Carrot Casserole

4 cups sliced carrots, cooked

Mix & pour over carrots
¾ cup mayonnaise
¼ cup chopped onion
2 Tbs. horseradish
¼ tsp pepper

Mix and put on top of the above
14 crushed saltine crackers
1 Tbs. butter, melted
½ cup shredded American cheese
2 Tbs. chopped parsley

Follow above instructions and put into casserole. Sprinkle with American cheese and bake at 350 degrees until bubbly and cheese is melted. Use a large pan for baking.

Submitted by Lenore Cadwell

Broccoli Linguine

1 lb. Italian linguine
1/3 c. olive oil
4 cloves garlic, mashed or minced fine
1 large bunch broccoli, finely chopped, including 1-2 inches of stems
3-4 oz. grated Romano or Parmesan cheese
¾ c. walnuts
½ c. sliced pitted black olives
salt and pepper to taste

Cook linguine according to package directions until al dente, tender but not mushy; drain. Heat olive oil in large skillet and saute garlic until golden. Add chopped broccoli, walnuts, and olives; cook and stir over moderated heat until very hot. Season to taste. Pour over linguine. Sprinkle grated cheese on top and serve immediately.