Serves 4
1 lb sausage (pierced in several places)
1/2 cup apple cider
1/4 cup apple jelly or pepper jelly
2 Tbsp Dijon mustard
1 medium onion (cut in vertical slices)
3 firm apples (core and sliced into thick wedges)
1 tsp dried basil
Pinch of pepper
In wide saucepan lightly coated with oil, brown sausages on all sides on medium-high heat, turning often, 5-7 min. Remove from pan; keep warm. Mix cider, jelly and mustard together in a small bowl. Add onion to saucepan used for sausage. Place on medium heat and stir often until starting to brown. Then add apples and stir until starting to brown. Stir in juice mixture. Sprinkle basil and pepper on top. Return sausages to pan, reduce heat to medium-low, cover, and cook until sausages are completely cooked through, about 10 minutes.
From Simply in Season
Golden Carrot Bake
3 cups grated carrots
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 tsp salt
1/4 tsp pepper
2 cups Monterey Jack cheese (grated)
1 cup milk
2 eggs (beaten)
1/4 cup onion (chopped)
pinch of groung nutmeg
Combine carrots, water, rice, salt and pepper in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes. Do not drain. Stir in 1 1/2 cups of cheese, milk, eggs, onion and nutmeg, and transfer into a 1 1/2 quart casserole dish. Bake uncovered at 350F for 1 hour. Sprinkle the remaining 1/2 cup of grated Monterey Jack cheese on top. Return to oven long enough to melt cheese, about 2 minutes.
From Simply in Season
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 tsp salt
1/4 tsp pepper
2 cups Monterey Jack cheese (grated)
1 cup milk
2 eggs (beaten)
1/4 cup onion (chopped)
pinch of groung nutmeg
Combine carrots, water, rice, salt and pepper in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes. Do not drain. Stir in 1 1/2 cups of cheese, milk, eggs, onion and nutmeg, and transfer into a 1 1/2 quart casserole dish. Bake uncovered at 350F for 1 hour. Sprinkle the remaining 1/2 cup of grated Monterey Jack cheese on top. Return to oven long enough to melt cheese, about 2 minutes.
From Simply in Season
Fried Beets ‘n’ Carrots
2 Tbsp olive oil
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss chard
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve.
Variation: If using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve.
From Asparagus to Zucchini
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss chard
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve.
Variation: If using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve.
From Asparagus to Zucchini
Secret Chocolate Cake
2 cups beets (cooked, peeled and chopped)
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
Combine above ingredients in a large mixing bowl. Beat with electric mixer 2 minutes.
1/2 cup baking cocoa (sifted)
1 1/2 tsp vanilla
Add along with pureed beets; beat another 90 seconds.
1 1/2 cups white flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Gradually sift into the batter, mixing it in with a spoon but stirring only until blended.
1/2 cup chocolate chips and/or chopped nuts
Stir in. Pour into greased 9x13” baking pan. Bake in preheated oven at 350F until knife inserted in center comes out clean, 40-50 minutes. To bake in Bundt pan, pour half
From Simply in Season
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
Combine above ingredients in a large mixing bowl. Beat with electric mixer 2 minutes.
1/2 cup baking cocoa (sifted)
1 1/2 tsp vanilla
Add along with pureed beets; beat another 90 seconds.
1 1/2 cups white flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Gradually sift into the batter, mixing it in with a spoon but stirring only until blended.
1/2 cup chocolate chips and/or chopped nuts
Stir in. Pour into greased 9x13” baking pan. Bake in preheated oven at 350F until knife inserted in center comes out clean, 40-50 minutes. To bake in Bundt pan, pour half
From Simply in Season
Whole Beet Skillet
Serves 2 - 4
4-6 medium beets with fresh greens
2 Tbsp butter
1-2 Tbsp lemon juice
1-2 Tbsp ginger root (peeled and minced)
1-2 Tbsp honey
Cut greens off beets, leaving about 1” of greens on them. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender when pricked with fork, 15-30 minutes, depending on size. While beets are cooking, remove stem from beet greens. Chop stems in 1” pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When beets have cooled enough to handle, slip peels off with fingers. Cut beets in slices. In saucepan sauté stems in 1-2 tablespoons butter until tender. Add greens and sauté until bright green and just tender. Add sliced beets and heat through. Stir in lemon juice, ginger and honey and serve immediately.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
4-6 medium beets with fresh greens
2 Tbsp butter
1-2 Tbsp lemon juice
1-2 Tbsp ginger root (peeled and minced)
1-2 Tbsp honey
Cut greens off beets, leaving about 1” of greens on them. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender when pricked with fork, 15-30 minutes, depending on size. While beets are cooking, remove stem from beet greens. Chop stems in 1” pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When beets have cooled enough to handle, slip peels off with fingers. Cut beets in slices. In saucepan sauté stems in 1-2 tablespoons butter until tender. Add greens and sauté until bright green and just tender. Add sliced beets and heat through. Stir in lemon juice, ginger and honey and serve immediately.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
Pepper Jelly
Yield: twelve 4-oz jars
3 cups finely chopped sweet peppers
2 cups finely chopped jalapenos (about 10)
1 cup cider vinegar
1 box pectin
5 cups sugar
Note: you can substitute other hot peppers for the jalapenos, or just use a total of 5 cups of sweet peppers.
Wash jars & boil (lids too). In large stockpot, mix vinegar, peppers & pectin. Bring to a full boil. Then stir in sugar. Return to a full boil for 1 minute, remove from heat, and skim frothy scum off the top. Ladle into sterilized jars. Fill within 1/8 inch of the top of the jars. Wipe jars and cover with lids. Boil jars in water for 10 minutes, and then cool.
3 cups finely chopped sweet peppers
2 cups finely chopped jalapenos (about 10)
1 cup cider vinegar
1 box pectin
5 cups sugar
Note: you can substitute other hot peppers for the jalapenos, or just use a total of 5 cups of sweet peppers.
Wash jars & boil (lids too). In large stockpot, mix vinegar, peppers & pectin. Bring to a full boil. Then stir in sugar. Return to a full boil for 1 minute, remove from heat, and skim frothy scum off the top. Ladle into sterilized jars. Fill within 1/8 inch of the top of the jars. Wipe jars and cover with lids. Boil jars in water for 10 minutes, and then cool.
Kale and Walnut Pesto
1/4 cup chopped walnuts
1/2 tsp salt
1/2 lb kale, coarsely chopped
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese, about 1.5 ounces
black pepper
Toast walnuts. Cook kale in two quarts salted boiling water for about 10 minutes, until tender. Drain kale. Blend garlic, walnuts, and kale until well combined. Stream in olive oil. Transfer to bowl and add parmesan, salt, and pepper to taste. Serve hot
From Farmer John’s Cookbook, The Real Dirt on Vegetables by John Peterson
1/2 tsp salt
1/2 lb kale, coarsely chopped
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese, about 1.5 ounces
black pepper
Toast walnuts. Cook kale in two quarts salted boiling water for about 10 minutes, until tender. Drain kale. Blend garlic, walnuts, and kale until well combined. Stream in olive oil. Transfer to bowl and add parmesan, salt, and pepper to taste. Serve hot
From Farmer John’s Cookbook, The Real Dirt on Vegetables by John Peterson
Turnip Mashed Potatoes
Makes 4 servings
About 1 pound of turnips, peeled and quartered
2 or 3 all-purpose potatoes (about 1 pound), peeled and quartered
1/4 cup milk
2 to 3 tablespoons butter
Salt and white pepper
Cook the turnips and potatoes separately in boiling, salted water until tender -- about 15 minutes for turnips and 20 minutes for potatoes. Drain well and combine in one pan. Shake the pan over heat to dry out completely. Remove from heat and add the milk and butter. Mash until smooth and well blended. Season to taste with salt and plenty of white pepper.
About 1 pound of turnips, peeled and quartered
2 or 3 all-purpose potatoes (about 1 pound), peeled and quartered
1/4 cup milk
2 to 3 tablespoons butter
Salt and white pepper
Cook the turnips and potatoes separately in boiling, salted water until tender -- about 15 minutes for turnips and 20 minutes for potatoes. Drain well and combine in one pan. Shake the pan over heat to dry out completely. Remove from heat and add the milk and butter. Mash until smooth and well blended. Season to taste with salt and plenty of white pepper.
Mashed Turnip and Apple
Water to cover (enough to cover turnips and apples)
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 Tbsp cream
Salt & pepper to taste
Fresh grated nutmeg
Preheat the oven to 300. Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash until smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste. Transfer to a baking dish and top with nutmeg.
From This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 Tbsp cream
Salt & pepper to taste
Fresh grated nutmeg
Preheat the oven to 300. Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash until smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste. Transfer to a baking dish and top with nutmeg.
From This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen
Caramelized Assorted Root Vegetables
2 small onions
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste
Preheat oven to 350.
Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.
From The Sustainable Kitchen by Stu Stein
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste
Preheat oven to 350.
Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.
From The Sustainable Kitchen by Stu Stein
Kale, Swiss Cheese, and Bacon Casserole
Makes 4 servings
4 slices bacon, cut into 1/2-inch pieces
1 pound kale, stems removed, leaves washed and drained
1 cup heavy cream
2 large eggs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Swiss cheese, cut into 4 slices
Preheat oven to 350.
In a large sauté pan, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the heat and transfer the bacon to a paper-towel-lined plate.
Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 1/8 inch wide. Transfer the kale to an 8” square baking dish and toss in the bacon.
In a medium bowl, mix together the cream, eggs, salt and pepper. Pour the cream mixture over the kale and lay the Swiss cheese on top. Bake for 35-40 minutes until the cheese is golden and the kale mixture is set. Remove the baking dish from the oven and let rest for 10 minutes before serving.
From The Arrows Cookbook
4 slices bacon, cut into 1/2-inch pieces
1 pound kale, stems removed, leaves washed and drained
1 cup heavy cream
2 large eggs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Swiss cheese, cut into 4 slices
Preheat oven to 350.
In a large sauté pan, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the heat and transfer the bacon to a paper-towel-lined plate.
Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 1/8 inch wide. Transfer the kale to an 8” square baking dish and toss in the bacon.
In a medium bowl, mix together the cream, eggs, salt and pepper. Pour the cream mixture over the kale and lay the Swiss cheese on top. Bake for 35-40 minutes until the cheese is golden and the kale mixture is set. Remove the baking dish from the oven and let rest for 10 minutes before serving.
From The Arrows Cookbook
Eggplant Caviar
Serves 4
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
Pasta with Sausage, Eggplant and Basil
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and
From www.epicurious.com
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and
From www.epicurious.com
Wilted Arugula
1 bunch of arugula
olive oil
salt and pepper
red pepper flakes
Parmesan cheese
Put a little olive oil in a pan and bring to medium heat. Add arugula, salt, pepper and red pepper flakes. Allow to wilt for 2 - 3 minutes. Use under steak or as a side dish, top with freshly grated Parmesan cheese.
olive oil
salt and pepper
red pepper flakes
Parmesan cheese
Put a little olive oil in a pan and bring to medium heat. Add arugula, salt, pepper and red pepper flakes. Allow to wilt for 2 - 3 minutes. Use under steak or as a side dish, top with freshly grated Parmesan cheese.
Fettucine with Arugula and Goat Cheese
Serves 4
1/4 tsp crushed red pepper flakes, or to taste
1/4 cup olive oil
2/ large bunches arugula, coarse stems removed, washed, dried and chopped small
1 pound fettucine
Salt
4 ounces goat cheese
Grated Parmesan or pecorino cheese for the table
Heat the crushed red pepper in the olive oil over high heat. When it is sizzling hot add the arugula, stirring until it is reduced and soft, about 1 minute.
Boil the fettucine in salted water until al dente. Save a little pasta water in a cup. Drain, return the pasta to the pot, and toss in the arugula. Over low heat, add the goat cheese and mix thoroughly, adding the reserved pasta water a tablespoon or two at a time as needed to make the mixing easier if it seems too stiff. Serve hot- with or without grated cheese.
From Sicilian Vegetarian Cooking by John Penza
1/4 tsp crushed red pepper flakes, or to taste
1/4 cup olive oil
2/ large bunches arugula, coarse stems removed, washed, dried and chopped small
1 pound fettucine
Salt
4 ounces goat cheese
Grated Parmesan or pecorino cheese for the table
Heat the crushed red pepper in the olive oil over high heat. When it is sizzling hot add the arugula, stirring until it is reduced and soft, about 1 minute.
Boil the fettucine in salted water until al dente. Save a little pasta water in a cup. Drain, return the pasta to the pot, and toss in the arugula. Over low heat, add the goat cheese and mix thoroughly, adding the reserved pasta water a tablespoon or two at a time as needed to make the mixing easier if it seems too stiff. Serve hot- with or without grated cheese.
From Sicilian Vegetarian Cooking by John Penza
Arugula Toast
Serves 4 as an appetizer.
1 bunch arugula
2 Tbsp olive oil
2 cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes
8 slices bread, 1/2-inch thick
1/4 cup coarsely grated Parmesan
Dried oregano or chopped fresh oregano
1/2 lemon
Preheat the broiler.
Wash, dry and chop the leaves into small pieces. Heat the olive oil in a skillet over medium-high heat and add the garlic and red pepper flakes. When they start to sizzle, add the chopped arugula and stir until wilted and reduced in size, about a minute or so. Remove from heat.
Toast the bread, lightly browning it on both sides. Divide the arugula evenly over the toast. Put some Parmesan on each piece, then season with a pinch of oregano and a squirt of lemon juice. Place under the broiler until cheese melts, about a minute or two. Remove and serve.
From Sicilian Vegetarian Cooking by John Penza
1 bunch arugula
2 Tbsp olive oil
2 cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes
8 slices bread, 1/2-inch thick
1/4 cup coarsely grated Parmesan
Dried oregano or chopped fresh oregano
1/2 lemon
Preheat the broiler.
Wash, dry and chop the leaves into small pieces. Heat the olive oil in a skillet over medium-high heat and add the garlic and red pepper flakes. When they start to sizzle, add the chopped arugula and stir until wilted and reduced in size, about a minute or so. Remove from heat.
Toast the bread, lightly browning it on both sides. Divide the arugula evenly over the toast. Put some Parmesan on each piece, then season with a pinch of oregano and a squirt of lemon juice. Place under the broiler until cheese melts, about a minute or two. Remove and serve.
From Sicilian Vegetarian Cooking by John Penza
Arugula Pesto
4 cups (packed) arugula leaves
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
1/4 cup olive oil
Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead.
From www.epicurious.com
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
1/4 cup olive oil
Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead.
From www.epicurious.com
Winter Squash Bisque
4 Tbsp unsalted butter
1 onion, peeled and coarsely chopped
2 carrots, coarsely chopped
2 large ribs celery, coarsely chopped
2 large cloves garlic, peeled and minced
1 1/2 lbs Butternut squash, peeled, seeded,
and cut into 1/2 inch dice
4 cups chicken stock
1 1/2 tsp fresh thyme leaves
1/2 tsp ground allspice
2 Tbsp Calvados or other apple brandy
Coarse salt and freshly ground black pepper
8 ounces (1 cup) Crème Fraiche
Melt the butter in a large heavy-bottomed soup pot over med-high heat. Add the onion, carrots, celery and garlic and sauté just until the garlic begins to color, about 10 min. Stir in the squash and stock and bring to a boil. Reduce the heat, partially cover, and simmer until the squash is very tender, 15-20 minutes. Remove the pot from the heat and allow to cool for at least 10 minutes.
Transfer the contents of the soup pot to a blender, in batches if necessary, and puree. Return the puree to the pot. Place it over medium heat, and stir in the thyme, allspice, and Calvados. Bring to a gentle simmer, and season to taste with salt and pepper. Ladle into large soup bowls, and swirl a large spoonful of crème fraiche into each. Serve hot. Note: Pumpkin, acorn, Hubbard, turban or buttercup squashes can be substituted for Butternut.
From Hay Day Country Market Cookbook by Kim Rizk
1 onion, peeled and coarsely chopped
2 carrots, coarsely chopped
2 large ribs celery, coarsely chopped
2 large cloves garlic, peeled and minced
1 1/2 lbs Butternut squash, peeled, seeded,
and cut into 1/2 inch dice
4 cups chicken stock
1 1/2 tsp fresh thyme leaves
1/2 tsp ground allspice
2 Tbsp Calvados or other apple brandy
Coarse salt and freshly ground black pepper
8 ounces (1 cup) Crème Fraiche
Melt the butter in a large heavy-bottomed soup pot over med-high heat. Add the onion, carrots, celery and garlic and sauté just until the garlic begins to color, about 10 min. Stir in the squash and stock and bring to a boil. Reduce the heat, partially cover, and simmer until the squash is very tender, 15-20 minutes. Remove the pot from the heat and allow to cool for at least 10 minutes.
Transfer the contents of the soup pot to a blender, in batches if necessary, and puree. Return the puree to the pot. Place it over medium heat, and stir in the thyme, allspice, and Calvados. Bring to a gentle simmer, and season to taste with salt and pepper. Ladle into large soup bowls, and swirl a large spoonful of crème fraiche into each. Serve hot. Note: Pumpkin, acorn, Hubbard, turban or buttercup squashes can be substituted for Butternut.
From Hay Day Country Market Cookbook by Kim Rizk
Sweet Winter Squash Pie
Serves 8 to 10
1 10” single pie crust, unbaked
3 cups cooked, pureed winter squash
2 Tbsp molasses
3/4 cup honey
1/4 tsp ground cloves
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
4 eggs, lightly beaten
1 1/2 cups cream
Preheat oven to 400. In a large bowl, combine the squash, molasses, honey, spices, salt, eggs and cream. Mix until completely smooth. Pour the filling in to the prepared pie crust and bake for 10 minutes. Reduce the heat to 350 and bake for another 45 minutes, until the custard is set.
The City Gardeners Cookbook (Seattle’s P-Patch Gardens)
1 10” single pie crust, unbaked
3 cups cooked, pureed winter squash
2 Tbsp molasses
3/4 cup honey
1/4 tsp ground cloves
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
4 eggs, lightly beaten
1 1/2 cups cream
Preheat oven to 400. In a large bowl, combine the squash, molasses, honey, spices, salt, eggs and cream. Mix until completely smooth. Pour the filling in to the prepared pie crust and bake for 10 minutes. Reduce the heat to 350 and bake for another 45 minutes, until the custard is set.
The City Gardeners Cookbook (Seattle’s P-Patch Gardens)
Roasted Winter Squash and Apples
Serves 8 to 10
2 pounds winter squash (about 4 cups cubed)
2 lbs firm, tart apples
2 tsp lemon juice
1 1/2 Tbsp olive oil
1/2 tsp salt
Peel and seed your squash and cut it in large cubes or in slices, whatever works for you. Cut the apples in quarters, and core them, then toss them with the lemon juice.
Put the squash pieces in a big bowl, drizzle them with the olive oil, sprinkle on a little salt, and turn them over and over with your hands until all are lightly and evenly coated with oil.
Combine the squash with the apples and spread them on a baking sheet. Roast them at 400 for about an hour, turning and moving them every 20 minutes or so.
The New Vegetarian Epicure by Anna Thomas
2 pounds winter squash (about 4 cups cubed)
2 lbs firm, tart apples
2 tsp lemon juice
1 1/2 Tbsp olive oil
1/2 tsp salt
Peel and seed your squash and cut it in large cubes or in slices, whatever works for you. Cut the apples in quarters, and core them, then toss them with the lemon juice.
Put the squash pieces in a big bowl, drizzle them with the olive oil, sprinkle on a little salt, and turn them over and over with your hands until all are lightly and evenly coated with oil.
Combine the squash with the apples and spread them on a baking sheet. Roast them at 400 for about an hour, turning and moving them every 20 minutes or so.
The New Vegetarian Epicure by Anna Thomas
Oven-Roasted Squash with Garlic & Parsley
Choose a favorite winter squash—butternut, acorn, kabocha, Hubbard—and peel and seed it. Cut into 1-inch chunks and toss with olive oil, salt and pepper. Spread the chunks evenly on a baking sheet and roast at 375 for 40 minutes, until tender throughout and lightly browned, stirring occasionally with a spatula to prevent burning.
Peel and chop very fine a few cloves of garlic and sauté in olive oil for just a minute, being careful not to brown. Toss the squash with the garlic and a handful of chopped parsley, taste and adjust the seasoning, and serve.
Note: You can also toss in chopped garlic with the squash before roasting, but in order not to burn the garlic, add a splash of water when you put the squash in the oven, and stir the squash more often as it roasts.
Chez Panisse Vegetables by Alice Waters
Peel and chop very fine a few cloves of garlic and sauté in olive oil for just a minute, being careful not to brown. Toss the squash with the garlic and a handful of chopped parsley, taste and adjust the seasoning, and serve.
Note: You can also toss in chopped garlic with the squash before roasting, but in order not to burn the garlic, add a splash of water when you put the squash in the oven, and stir the squash more often as it roasts.
Chez Panisse Vegetables by Alice Waters
Delicata Squash with Wild Rice
2 Delicata squash
Salt
Pepper
1 Tbsp olive oil
1 small red onion, diced
1/2 cup dry sherry
2 cups cooked wild rice
1/2 bunch parsley, chopped
1/2 cup sour cream
1/2 cup walnuts, toasted
1/3 cup cream cheese
1/2 cup milk
1 Tbsp lemon juice
1 Tbsp cinnamon
Halve the squash and scrape out the seeds. Lightly salt and pepper the squash. Arrange squash, cut side down, in a baking dish with about 1 inch of water. Cover and bake at 375 until a fork can easily pierce the flesh. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and sauté until soft, about 10 minutes. Stir in the sherry and 1/2 tsp pepper and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the parsley and mix well. Keep warm. In a blender, puree the sour cream, toasted walnuts, cream cheese, milk, lemon juice, cinnamon and 1/2 tsp salt. Add a little extra milk if needed to make a smooth sauce. Reserve. Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.
One United Harvest by Julie Sochacki
Salt
Pepper
1 Tbsp olive oil
1 small red onion, diced
1/2 cup dry sherry
2 cups cooked wild rice
1/2 bunch parsley, chopped
1/2 cup sour cream
1/2 cup walnuts, toasted
1/3 cup cream cheese
1/2 cup milk
1 Tbsp lemon juice
1 Tbsp cinnamon
Halve the squash and scrape out the seeds. Lightly salt and pepper the squash. Arrange squash, cut side down, in a baking dish with about 1 inch of water. Cover and bake at 375 until a fork can easily pierce the flesh. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and sauté until soft, about 10 minutes. Stir in the sherry and 1/2 tsp pepper and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the parsley and mix well. Keep warm. In a blender, puree the sour cream, toasted walnuts, cream cheese, milk, lemon juice, cinnamon and 1/2 tsp salt. Add a little extra milk if needed to make a smooth sauce. Reserve. Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.
One United Harvest by Julie Sochacki
Napa Cabbage Salad with Apples & Pecans
1/2 head Napa cabbage
2 stalks bok choi
1 stalk celery, thinly sliced
2 apples, diced
1/2 cup pecans, coarsely broken
Dressing:
1/2 cup canola oil or other light-flavored oil
1/4 cup balsamic vinegar
1 pinch celery seeds
1/4 teaspoon fresh ginger, very finely minced
1/2 teaspoon brown mustard
1/2 teaspoon salt (to taste)
2 tsp sugar or honey
Cut the cabbage leaves 1/4” wide strips. Chop bok choi stalks into 1” pieces; leaves into strips. Mix dressing ingredients and let rest for 5 minutes.
Toss together all salad ingredients with the dressing.
From www.recipezaar.com
2 stalks bok choi
1 stalk celery, thinly sliced
2 apples, diced
1/2 cup pecans, coarsely broken
Dressing:
1/2 cup canola oil or other light-flavored oil
1/4 cup balsamic vinegar
1 pinch celery seeds
1/4 teaspoon fresh ginger, very finely minced
1/2 teaspoon brown mustard
1/2 teaspoon salt (to taste)
2 tsp sugar or honey
Cut the cabbage leaves 1/4” wide strips. Chop bok choi stalks into 1” pieces; leaves into strips. Mix dressing ingredients and let rest for 5 minutes.
Toss together all salad ingredients with the dressing.
From www.recipezaar.com
Ginger / Garlic Chinese Cabbage
1 head Chinese cabbage or Savoy cabbage, cored, shredded across in approx 3/4" slices (about 1 1/2 lbs)
2 tablespoons light olive oil or other oil
1 tablespoon minced garlic
salt & pepper
1 1/4 tablespoons minced ginger
Juice of 1 lime
Heat wok or large skillet on medium high heat, wait until oil is hot.
Add cabbage and stir fry until cabbage just starts to wilt (do not overcook).
Add garlic, salt& pepper, then cook & stir 1 minute.
Add ginger, then cook 1 minute. Drizzle with lime juice and serve.
From www.recipezaar.com
2 tablespoons light olive oil or other oil
1 tablespoon minced garlic
salt & pepper
1 1/4 tablespoons minced ginger
Juice of 1 lime
Heat wok or large skillet on medium high heat, wait until oil is hot.
Add cabbage and stir fry until cabbage just starts to wilt (do not overcook).
Add garlic, salt& pepper, then cook & stir 1 minute.
Add ginger, then cook 1 minute. Drizzle with lime juice and serve.
From www.recipezaar.com
Chinese Cabbage Salad
Makes 6 - 8 servings
5 cups chopped Chinese cabbage
3/4 cup sliced or shredded radish
1 1/2 cups chow mein noodles (the crunchy ones)
1 cup crushed peanuts
1/4 cup sesame seeds
2 Tbsp rice vinegar
4 Tbsp sesame oil
3 Tbsp soy sauce
1 Tbsp honey
1/2 - 1 tsp dry mustard
Combine cabbage, radishes, chow mein noodles, peanuts and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste.
From Asparagus to Zucchini
5 cups chopped Chinese cabbage
3/4 cup sliced or shredded radish
1 1/2 cups chow mein noodles (the crunchy ones)
1 cup crushed peanuts
1/4 cup sesame seeds
2 Tbsp rice vinegar
4 Tbsp sesame oil
3 Tbsp soy sauce
1 Tbsp honey
1/2 - 1 tsp dry mustard
Combine cabbage, radishes, chow mein noodles, peanuts and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste.
From Asparagus to Zucchini
Napa or Chinese Cabbage with Bacon and Leeks
This recipe for Savoy cabbage braised with bacon, white beans, and sage makes a wonderful supper with crusty bread. It’s also terrific served with roast duck or lamb. High-quality smoked ham or sausage can be substituted for the bacon.
- 3 thick slices bacon, preferably applewood-smoked
- 2 large cloves garlic, minced
- 2 small tender leeks, split, rinsed, thinly sliced
- 1 lg. Savoy or Chinese Cabbage, thinly sliced
- 1 cup chicken stock or broth
- 1/4 cup dry white wine
- 1 1/4 cups cooked white beans
or 1 (15.8 oz.) can rinsed and drained
- 1 Tbsp. finely julienned fresh sage
- 1 Tbsp. finely julienned snipped chives
- Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
From the North Carolina Department of Agriculture
- 3 thick slices bacon, preferably applewood-smoked
- 2 large cloves garlic, minced
- 2 small tender leeks, split, rinsed, thinly sliced
- 1 lg. Savoy or Chinese Cabbage, thinly sliced
- 1 cup chicken stock or broth
- 1/4 cup dry white wine
- 1 1/4 cups cooked white beans
or 1 (15.8 oz.) can rinsed and drained
- 1 Tbsp. finely julienned fresh sage
- 1 Tbsp. finely julienned snipped chives
- Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
From the North Carolina Department of Agriculture
Green Tomato Chutney
12 - 15 medium green tomatoes
1 red bell pepper, minced
2 cups cider vinegar
1/2 cup red currant jelly
2 cups sugar
1/2 cup lemon juice
1 green pepper, chopped
1 cup raisins, chopped
1 Tbsp ground ginger
1/4 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp salt
Scald, peel, and finely chop tomatoes. Add remaining ingredients to tomatoes in a large saucepan and simmer over low heat until liquid becomes thick. Pour into sterilized jars prepared for canning. (Process in a boiling water bath for 10 minutes). Consult a canning book for more info about processing in a water bath.
From Old Fashioned Tomato Recipes, Bear Wallow Book
1 red bell pepper, minced
2 cups cider vinegar
1/2 cup red currant jelly
2 cups sugar
1/2 cup lemon juice
1 green pepper, chopped
1 cup raisins, chopped
1 Tbsp ground ginger
1/4 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp salt
Scald, peel, and finely chop tomatoes. Add remaining ingredients to tomatoes in a large saucepan and simmer over low heat until liquid becomes thick. Pour into sterilized jars prepared for canning. (Process in a boiling water bath for 10 minutes). Consult a canning book for more info about processing in a water bath.
From Old Fashioned Tomato Recipes, Bear Wallow Book
Green Tomato Cheese Pie
1 unbaked 9” pie shell
Milk
4 Tbsp butter
2 onions, sliced
1 clove garlic, minced
4 - 5 large green tomatoes, peeled, sliced
3 Tbsp chopped chives
1 Tbsp lemon juice
2 Tbsp flour
1 1/2 tsp salt
1/4 tsp pepper
1 cup sharp cheddar cheese, grated
Brush pie shell with milk, prick with fork and bake in a 450 degree oven 5 minutes. Remove from oven to cool. Melt butter in a large skillet and sauté onions and garlic until tender. Add sliced tomatoes and cook until tender. Add chives, lemon juice, flour, slat and pepper and cook, stirring frequently for about 15 minutes. Pour mixture into pie shell and sprinkle cheese evenly over top. Bake in 400 degree oven 10—15 minutes until top is browned.
From Old Fashioned Tomato Recipes, Bear Wallow Books
Milk
4 Tbsp butter
2 onions, sliced
1 clove garlic, minced
4 - 5 large green tomatoes, peeled, sliced
3 Tbsp chopped chives
1 Tbsp lemon juice
2 Tbsp flour
1 1/2 tsp salt
1/4 tsp pepper
1 cup sharp cheddar cheese, grated
Brush pie shell with milk, prick with fork and bake in a 450 degree oven 5 minutes. Remove from oven to cool. Melt butter in a large skillet and sauté onions and garlic until tender. Add sliced tomatoes and cook until tender. Add chives, lemon juice, flour, slat and pepper and cook, stirring frequently for about 15 minutes. Pour mixture into pie shell and sprinkle cheese evenly over top. Bake in 400 degree oven 10—15 minutes until top is browned.
From Old Fashioned Tomato Recipes, Bear Wallow Books
Curried Green Tomatoes
1/4 cup butter, melted
2 onions, sliced
2 tsp curry powder
4 - 5 large green tomatoes, sliced thickly
1/2 tsp salt
Lightly sauté the onion slices in the melted butter. Stir in the curry powder, then fry tomatoes 4—6 minutes until crisp and golden.
From Old Fashioned Tomato Recipes, Bear Wallow Books
2 onions, sliced
2 tsp curry powder
4 - 5 large green tomatoes, sliced thickly
1/2 tsp salt
Lightly sauté the onion slices in the melted butter. Stir in the curry powder, then fry tomatoes 4—6 minutes until crisp and golden.
From Old Fashioned Tomato Recipes, Bear Wallow Books
Fried Green Tomatoes
1 lb green tomatoes, sliced
1/2 cup corn meal
1 tablespoon minced fresh thyme or oregano
kosher salt and fresh ground pepper
1 egg, beaten
1 tablespoon water
1/3 cup extra virgin olive oil
Combine the corn meal & herbs in one shallow bowl.
Combine the egg & water in another bowl. Heat the olive oil in a skillet. Salt and pepper the tomato slices. Dip them first in the egg mixture, and then in the corn meal mixture and place in the skillet. Fry in the skillet over moderate hat, browning on both sides.
Can be served over salad greens with goat cheese or blue cheese crumble or as the "T" in a BLT. Bacon is also nice crumbled in a salad.
From Sarah Stix, Willow Tree Foods
1/2 cup corn meal
1 tablespoon minced fresh thyme or oregano
kosher salt and fresh ground pepper
1 egg, beaten
1 tablespoon water
1/3 cup extra virgin olive oil
Combine the corn meal & herbs in one shallow bowl.
Combine the egg & water in another bowl. Heat the olive oil in a skillet. Salt and pepper the tomato slices. Dip them first in the egg mixture, and then in the corn meal mixture and place in the skillet. Fry in the skillet over moderate hat, browning on both sides.
Can be served over salad greens with goat cheese or blue cheese crumble or as the "T" in a BLT. Bacon is also nice crumbled in a salad.
From Sarah Stix, Willow Tree Foods
Cock-a-Leekie Soup
(a traditional Scottish recipe)
Makes 6 - 8 servings
3-pound whole chicken, rinsed and quartered
2 quarts chicken stock
1 bay leaf
10 peppercorns
4 whole cloves
5 cups chopped leeks
1 cup chopped carrots
1/2 cup pearl barley
3 Tbsp chopped parsley
Salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken and parsley. Heat through. Season to taste.
From Asparagus to Zucchini
Makes 6 - 8 servings
3-pound whole chicken, rinsed and quartered
2 quarts chicken stock
1 bay leaf
10 peppercorns
4 whole cloves
5 cups chopped leeks
1 cup chopped carrots
1/2 cup pearl barley
3 Tbsp chopped parsley
Salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken and parsley. Heat through. Season to taste.
From Asparagus to Zucchini
Frizzled Leeks
A chewy-crisp flavor enhancer for many salads and soups. Frizzled leeks will keep well for over a week if stored in a tightly covered container in the refrigerator.
4 leeks, 1-inch diameter (about 3/4 of pound)
1 Tbsp olive oil
Salt to taste
Clean the leeks thoroughly and slice them paper-thin, either in rounds of half rounds. Dry on paper towels, and set aside.
Preheat the oven to 400 degrees. Line a baking try with foil, and place a double thickness of paper towels on a dinner plate.
Heat the oil in a medium-sized skillet over medium-high heat for 30 seconds or so. Add the leeks to the hot oil, and sauté for 5 minutes, stirring frequently with a long-handled fork or with chopsticks.
Transfer the leeks to the foil-lined baking tray, and bake for 15 minutes, stirring them about every 5 minutes.
Transfer the leeks to the paper towel-lined plate, and spread them out in a single layer. Sprinkle lightly with salt, and let cool for about 15 minutes.
Store in a tightly covered container, and use as desired.
From Vegetable Heaven by Mollie Katzen
4 leeks, 1-inch diameter (about 3/4 of pound)
1 Tbsp olive oil
Salt to taste
Clean the leeks thoroughly and slice them paper-thin, either in rounds of half rounds. Dry on paper towels, and set aside.
Preheat the oven to 400 degrees. Line a baking try with foil, and place a double thickness of paper towels on a dinner plate.
Heat the oil in a medium-sized skillet over medium-high heat for 30 seconds or so. Add the leeks to the hot oil, and sauté for 5 minutes, stirring frequently with a long-handled fork or with chopsticks.
Transfer the leeks to the foil-lined baking tray, and bake for 15 minutes, stirring them about every 5 minutes.
Transfer the leeks to the paper towel-lined plate, and spread them out in a single layer. Sprinkle lightly with salt, and let cool for about 15 minutes.
Store in a tightly covered container, and use as desired.
From Vegetable Heaven by Mollie Katzen
Potato-Leek Soup
Equally delicious hot or cold, this thick, rich-tasting butter- and oil-free soup is very simple to make.
3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
Freshly ground black pepper
Optional: snippets of fresh herbs (thyme, basil, marjoram)
Scrub the potatoes and cut them into 1-inch chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it’s no longer too hot to puree.
Puree the soup in a blender or food processor. (You’ll probably need to do this in batches.) Return the puree to the pot. Stir in the milk.
Add black pepper to taste, and adjust salt, if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.
From The Enchanted Broccoli Forest by Mollie Katzen
3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
Freshly ground black pepper
Optional: snippets of fresh herbs (thyme, basil, marjoram)
Scrub the potatoes and cut them into 1-inch chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it’s no longer too hot to puree.
Puree the soup in a blender or food processor. (You’ll probably need to do this in batches.) Return the puree to the pot. Stir in the milk.
Add black pepper to taste, and adjust salt, if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.
From The Enchanted Broccoli Forest by Mollie Katzen
Tomato & Onion Tart
2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2)
or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F. On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.
From Gourmet, May 1995
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2)
or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F. On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.
From Gourmet, May 1995
Italian Stuffed Tomatoes
6 med tomatoes
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter
Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.
From www.cooks.com
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter
Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.
From www.cooks.com
Simple Fresh Salsa
3 cups Tomatoes
1 ‘Jalapeno’ or 2 ‘Hungarian Hot Wax’ peppers (optional for those who like it spicy)
4 tablespoons fresh Cilantro
sugar, salt and fresh ground pepper to taste
juice of a lime
Combine all ingredients in a food processor and blend thoroughly.
1 ‘Jalapeno’ or 2 ‘Hungarian Hot Wax’ peppers (optional for those who like it spicy)
4 tablespoons fresh Cilantro
sugar, salt and fresh ground pepper to taste
juice of a lime
Combine all ingredients in a food processor and blend thoroughly.
Greek Salad
(no lettuce needed)
Any quantity (in proportions you like)
CHOP and put together in a large bowl:
Cucumbers
Tomatoes
Onions (any kind)
Sweet Peppers
Salt & Pepper
Oregano
Olive Oil
Feta Cheese
Olives (optional)
Sprinkle with salt and pepper and lots of oregano (fresh is best). Drizzle olive oil on top (not too much) and mix with your hands or forks, squeezing the tomatoes and cucumbers to release their juices. Crumble feta cheese and olives (optional) into the vegetables and mix thoroughly. Serve room temperature or chilled.
From Leslie Haslam
Any quantity (in proportions you like)
CHOP and put together in a large bowl:
Cucumbers
Tomatoes
Onions (any kind)
Sweet Peppers
Salt & Pepper
Oregano
Olive Oil
Feta Cheese
Olives (optional)
Sprinkle with salt and pepper and lots of oregano (fresh is best). Drizzle olive oil on top (not too much) and mix with your hands or forks, squeezing the tomatoes and cucumbers to release their juices. Crumble feta cheese and olives (optional) into the vegetables and mix thoroughly. Serve room temperature or chilled.
From Leslie Haslam
Marinated Cherry Tomatoes
Makes 4 servings
2 pint baskets cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup finely chopped parsley
1 tbsp finely chopped rosemary
3 garlic cloves, minced
1/3 cup extra-virgin olive oil
3 tbsp Balsamic vinegar
salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally.
Enjoy with crostini or as a side dish.
From Mariquita Farm
2 pint baskets cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup finely chopped parsley
1 tbsp finely chopped rosemary
3 garlic cloves, minced
1/3 cup extra-virgin olive oil
3 tbsp Balsamic vinegar
salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally.
Enjoy with crostini or as a side dish.
From Mariquita Farm
Cucumber and Cherry Tomato Salad
Makes 6 servings
1/4 cup freshly squeezed lemon juice
2 Tbsp finely chopped basil leaves
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 large cucumbers
3 lemon cucumbers, or 1 additional large cucumber
4 ounces lettuce, (about 1 medium head), leaves separated, washed and dried
2 pints cherry tomatoes, washed and quartered
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley
Combine the lemon juice and basil in a large bowl. Season with salt and pepper and whisk in both olive oils.
Peel the large cucumbers and halve lengthwise. Cut the lemon cucumbers in half. With a teaspoon, scoop out and discard the seeds from all the cucumbers. Cut the cucumbers into 1/4-inch half-rounds.
Toss the lettuce leaves with one-third of the lemon dressing, and arrange on 6 chilled plates.
In the same bowl you used to season the lettuce, combine the tomatoes, cucumbers, cilantro and parsley. Add the rest of the dressing and toss gently. Spoon the cucumbers and tomatoes on top of the lettuce and serve.
From The Arrows Cookbook
1/4 cup freshly squeezed lemon juice
2 Tbsp finely chopped basil leaves
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 large cucumbers
3 lemon cucumbers, or 1 additional large cucumber
4 ounces lettuce, (about 1 medium head), leaves separated, washed and dried
2 pints cherry tomatoes, washed and quartered
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley
Combine the lemon juice and basil in a large bowl. Season with salt and pepper and whisk in both olive oils.
Peel the large cucumbers and halve lengthwise. Cut the lemon cucumbers in half. With a teaspoon, scoop out and discard the seeds from all the cucumbers. Cut the cucumbers into 1/4-inch half-rounds.
Toss the lettuce leaves with one-third of the lemon dressing, and arrange on 6 chilled plates.
In the same bowl you used to season the lettuce, combine the tomatoes, cucumbers, cilantro and parsley. Add the rest of the dressing and toss gently. Spoon the cucumbers and tomatoes on top of the lettuce and serve.
From The Arrows Cookbook
Cherry Tomato Chewies
Yield: 1 1/2 cups
Olive oil for the baking tray & 1 pound cherry tomatoes
Preheat the oven to 275 degrees. Line a baking tray with foil (or parchment paper) and brush generously with olive oil.
Cut the tomatoes in half, and arrange them cut side up in a single layer on the prepared tray. (It’s okay if they are touching.) Bake for 2 to 6 hours, jostling them loose and moving them slightly every half hour or so, so they don’t stick and/or burn. Don’t actually turn them over. They come out best if left facing up for the duration of the baking.
Transfer the tomatoes to a platter lined with a double thickness of paper towels and cool for at least 30 minutes. Store them in a tightly covered container in the refrigerator for softer, moister Chewies, or leave them uncovered and out of the refrigerator, and they will dry out a bit more and become somewhat crispy. They’re lovely both ways.
Serve Cherry Tomato Chewies as a garnish, for snacks, or on sandwiches or grains. Float them in soups or sprinkle them on top of a platter of roasted vegetables.
From Mollie Katzen’s Vegetable Heaven
Olive oil for the baking tray & 1 pound cherry tomatoes
Preheat the oven to 275 degrees. Line a baking tray with foil (or parchment paper) and brush generously with olive oil.
Cut the tomatoes in half, and arrange them cut side up in a single layer on the prepared tray. (It’s okay if they are touching.) Bake for 2 to 6 hours, jostling them loose and moving them slightly every half hour or so, so they don’t stick and/or burn. Don’t actually turn them over. They come out best if left facing up for the duration of the baking.
Transfer the tomatoes to a platter lined with a double thickness of paper towels and cool for at least 30 minutes. Store them in a tightly covered container in the refrigerator for softer, moister Chewies, or leave them uncovered and out of the refrigerator, and they will dry out a bit more and become somewhat crispy. They’re lovely both ways.
Serve Cherry Tomato Chewies as a garnish, for snacks, or on sandwiches or grains. Float them in soups or sprinkle them on top of a platter of roasted vegetables.
From Mollie Katzen’s Vegetable Heaven
Oven Roasted Tomato Sauce
2 1/2 lbs tomatoes, halved lengthwise
1 onion, thinly sliced
4 thyme sprigs or 2 Tbsp chopped fresh basil
2-3 Tbsp extra virgin olive oil
Salt & freshly ground black pepper
Put the tomatoes in a single layer on a baking sheet with the onion & herbs. Drizzle the oil over all, and season with salt and pepper. Bake tomatoes until soft, shriveled, and falling apart, 45 minutes to 1 hour. Remove from oven, remove the thyme branches, and puree with a food processor or pass through a food mill. Taste for salt and season with pepper.
Submitted by Ted McCormack & Wendy Crofts from One United Harvest
1 onion, thinly sliced
4 thyme sprigs or 2 Tbsp chopped fresh basil
2-3 Tbsp extra virgin olive oil
Salt & freshly ground black pepper
Put the tomatoes in a single layer on a baking sheet with the onion & herbs. Drizzle the oil over all, and season with salt and pepper. Bake tomatoes until soft, shriveled, and falling apart, 45 minutes to 1 hour. Remove from oven, remove the thyme branches, and puree with a food processor or pass through a food mill. Taste for salt and season with pepper.
Submitted by Ted McCormack & Wendy Crofts from One United Harvest
Chocolate Zucchini Bread
Yield: 16 slices
3/4 cup sugar
3 Tbsp vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 Tbsp unsweetened cocoa
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups finely shredded zucchini
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Whisk first three ingredients until well-blended. Add applesauce. Combine flour and next four ingredients, stirring well with whisk. - Add flour mixture to sugar mixture, beating until moist. Stir in the zucchini and chocolate chips.
Spoon batter into 9x5” loaf pan and cook for 1 hour.
Submitted by Mary Ann Cappiello, from Cooking Light
3/4 cup sugar
3 Tbsp vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 Tbsp unsweetened cocoa
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups finely shredded zucchini
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Whisk first three ingredients until well-blended. Add applesauce. Combine flour and next four ingredients, stirring well with whisk. - Add flour mixture to sugar mixture, beating until moist. Stir in the zucchini and chocolate chips.
Spoon batter into 9x5” loaf pan and cook for 1 hour.
Submitted by Mary Ann Cappiello, from Cooking Light
Zucchini Muffins
Butter a pan with a dozen muffin cups. Preheat oven to 400 degrees.
Grate enough zucchini to make 1 cup*. Drain off excess liquid. Mix grated zuke with 2 eggs, 1/2 cup of yogurt, 1/4—1/3 cup sugar (white or brown), 1/4 cup canola oil.
Mix or sift together dry ingredients: 1 cup white flour, 1 cup whole wheat pastry flour (or white flour), 2 tsp baking powder, 1/2 tsp baking soda, (1tsp cinnamon, optional)
Mix wet and dry just until blended. If you want you can add raisins or chopped nuts/sunflower seeds, etc., about 1/2 cup either or both.
Spoon into buttered muffin cups (I use an ice cream scoop for this step—very fast and uniform).
If you have a sweet tooth, you can sprinkle a few teaspoons of cinnamon sugar or demerara sugar on top before baking.
Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean. Cool 2 minutes in the pan, then remove to a cooling rack, plate or your tummy.
Savory Option: Omit sugar, cinnamon, raisins. Substitute 1/2 cup grated parmesan cheese. Before baking, sprinkle tops with additional cheese.
* I understand you can grate the zucchini ahead and store it in your freezer. Store in pre-measured amounts so you can thaw and use in a recipe without re-measuring.
Submitted by Kate Miller
Grate enough zucchini to make 1 cup*. Drain off excess liquid. Mix grated zuke with 2 eggs, 1/2 cup of yogurt, 1/4—1/3 cup sugar (white or brown), 1/4 cup canola oil.
Mix or sift together dry ingredients: 1 cup white flour, 1 cup whole wheat pastry flour (or white flour), 2 tsp baking powder, 1/2 tsp baking soda, (1tsp cinnamon, optional)
Mix wet and dry just until blended. If you want you can add raisins or chopped nuts/sunflower seeds, etc., about 1/2 cup either or both.
Spoon into buttered muffin cups (I use an ice cream scoop for this step—very fast and uniform).
If you have a sweet tooth, you can sprinkle a few teaspoons of cinnamon sugar or demerara sugar on top before baking.
Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean. Cool 2 minutes in the pan, then remove to a cooling rack, plate or your tummy.
Savory Option: Omit sugar, cinnamon, raisins. Substitute 1/2 cup grated parmesan cheese. Before baking, sprinkle tops with additional cheese.
* I understand you can grate the zucchini ahead and store it in your freezer. Store in pre-measured amounts so you can thaw and use in a recipe without re-measuring.
Submitted by Kate Miller
Zucchini Cookies
Cream together-3/4 cup butter
1 1/2 cup sugar
1 egg
1 tsp vanilla
Then add:
1 1/2 cups of grated zucchini-do not peel
2 1/2 cups of flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Stir in:
1 cup of nuts-pecans or almonds
1 6 oz. pkg. chocolate chips
Pour in greased 16 x 11 pan and bake at 350 degrees for 35-40- minutes until slightly brown. Sieve powdered sugar over cookies. Cut into bars when cool. Enjoy!
Submitted by Stacy Cordier
1 1/2 cup sugar
1 egg
1 tsp vanilla
Then add:
1 1/2 cups of grated zucchini-do not peel
2 1/2 cups of flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Stir in:
1 cup of nuts-pecans or almonds
1 6 oz. pkg. chocolate chips
Pour in greased 16 x 11 pan and bake at 350 degrees for 35-40- minutes until slightly brown. Sieve powdered sugar over cookies. Cut into bars when cool. Enjoy!
Submitted by Stacy Cordier
Squash & Rice Casserole
(This is a good way to use a lot of zucchini/summer squash and feed a lot of people)
8 cups sliced zucchini (can be a combination of summer squash too)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice (works well with white or brown rice)
1 cup shredded cheddar cheese
1 cup fat free sour cream
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1/4 tsp black pepper
2 large eggs, slightly beaten
Combine first 3 ingredients in heavy pot, bring to boil then reduce heat to low and simmer 20 min. Drain and partially mash. Combine zucchini mixture with rice and remaining ingredients except parmesan cheese. Spoon into 13x9” baking dish, sprinkle with parmesan, and bake at 350 degrees for 30 min. Broil for 1 min. to brown the top.
Submitted by Nancy Potter
8 cups sliced zucchini (can be a combination of summer squash too)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice (works well with white or brown rice)
1 cup shredded cheddar cheese
1 cup fat free sour cream
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1/4 tsp black pepper
2 large eggs, slightly beaten
Combine first 3 ingredients in heavy pot, bring to boil then reduce heat to low and simmer 20 min. Drain and partially mash. Combine zucchini mixture with rice and remaining ingredients except parmesan cheese. Spoon into 13x9” baking dish, sprinkle with parmesan, and bake at 350 degrees for 30 min. Broil for 1 min. to brown the top.
Submitted by Nancy Potter
Stuffed Zucchini
(This recipe works with any type of sausage)
Halve two large zucchinis (the long way) and scoop out the insides. Dice up the insides and set aside.
Combine one cup bread crumbs, 1/2 cup parmesan cheese, and the meat of 3-4 chicken sausages (casings removed), plus the scooped out portion of zucchini with two eggs and mix.
Restuff zucchini boats with mixture.
Place stuffed zucchinis in a greased pan and bake at 350 degrees for 25-30 minutes, or until the tops are sufficiently browned.
Can add grated mozzarella to top and return to oven until melted.
Submitted by Careyanne Davis
Halve two large zucchinis (the long way) and scoop out the insides. Dice up the insides and set aside.
Combine one cup bread crumbs, 1/2 cup parmesan cheese, and the meat of 3-4 chicken sausages (casings removed), plus the scooped out portion of zucchini with two eggs and mix.
Restuff zucchini boats with mixture.
Place stuffed zucchinis in a greased pan and bake at 350 degrees for 25-30 minutes, or until the tops are sufficiently browned.
Can add grated mozzarella to top and return to oven until melted.
Submitted by Careyanne Davis
Bulgarian Zucchini and/or Eggplant
(use zucchini for this recipe, summer squash is too watery)
Cut zucchini in half (lengthwise & crosswise) if they are small; if larger, cut approximately 1' thick & 4'' long Cut eggplant in 1" rounds
Sauté in olive oil until brown & cooked through.
(Eggplant will require a little more oil because it's more absorbent.)
Put on a plate. Add salt to taste, cover with yogurt. Serve hot or cold.
Submitted by Vasilka Nicolova
Cut zucchini in half (lengthwise & crosswise) if they are small; if larger, cut approximately 1' thick & 4'' long Cut eggplant in 1" rounds
Sauté in olive oil until brown & cooked through.
(Eggplant will require a little more oil because it's more absorbent.)
Put on a plate. Add salt to taste, cover with yogurt. Serve hot or cold.
Submitted by Vasilka Nicolova
Corn & Squash Simmered in Coconut Milk with Basil
1 Tbsp roasted peanut oil
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
Moroccan Zucchini Puree
3 large zucchini
1 or 2 cloves of garlic, crushed
Juice of 1/2 lemon
3 Tbsp olive oil
1/2 tsp ground cumin
salt
Pinch of chili powder
4 oz crumbled feta cheese (optional)
6 green & black olives (optional)
Boil or steam zucchini in water until solft. Drain and mash with a fork. Add the garlic, lemon juice, oil, cumin, salt to taste, chili powder, and stir well. Garnish with feta and olives.
(I served it with roasted new potatoes & grilled ribs. Used feta but no olives.)
submitted by Leslie Haslam, from Invitation to Mediterranean Cooking by Claudia Roden
1 or 2 cloves of garlic, crushed
Juice of 1/2 lemon
3 Tbsp olive oil
1/2 tsp ground cumin
salt
Pinch of chili powder
4 oz crumbled feta cheese (optional)
6 green & black olives (optional)
Boil or steam zucchini in water until solft. Drain and mash with a fork. Add the garlic, lemon juice, oil, cumin, salt to taste, chili powder, and stir well. Garnish with feta and olives.
(I served it with roasted new potatoes & grilled ribs. Used feta but no olives.)
submitted by Leslie Haslam, from Invitation to Mediterranean Cooking by Claudia Roden
Cucumber Yoghurt Dip (Tzatziki)
Makes 2 cups
1 large cucumber, peeled, seeded and finely chopped
1 tsp sea salt
1 cup plain whole yoghurt
2 cloves garlic, crushed
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp lemon juice
1/4 tsp black pepper
Pinch of cayenne pepper
Salt chopped cucumber and let stand in a colander for about 1 hour. Mix other ingredients together and stir in cucumber.
Nourishing Traditions by Sally Fallon
1 large cucumber, peeled, seeded and finely chopped
1 tsp sea salt
1 cup plain whole yoghurt
2 cloves garlic, crushed
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp lemon juice
1/4 tsp black pepper
Pinch of cayenne pepper
Salt chopped cucumber and let stand in a colander for about 1 hour. Mix other ingredients together and stir in cucumber.
Nourishing Traditions by Sally Fallon
Sweet Cucumber Salad
2 cucumbers, thinly sliced
Dressing:
1/8 cup rice wine vinegar
1/4 cup olive oil
1 Tbsp sugar
1 Tbsp soy sauce
Fresh ground pepper (to taste)
Fresh chopped dill (as garnish)
Place sliced cucumbers in a bowl. Add in vinegar, oil, sugar, soy sauce and pepper. Stir thoroughly to coat cucumbers. Garnish with dill. Allow the salad to marinate an hour or more before serving. (The author recommends this salad with sushi or other Asian fare.)
From The Cook’s Garden website
Dressing:
1/8 cup rice wine vinegar
1/4 cup olive oil
1 Tbsp sugar
1 Tbsp soy sauce
Fresh ground pepper (to taste)
Fresh chopped dill (as garnish)
Place sliced cucumbers in a bowl. Add in vinegar, oil, sugar, soy sauce and pepper. Stir thoroughly to coat cucumbers. Garnish with dill. Allow the salad to marinate an hour or more before serving. (The author recommends this salad with sushi or other Asian fare.)
From The Cook’s Garden website
Marinated Cucumber Tomato Salad
Makes 6-8 servings
2 cucumbers, peeled & sliced into rounds
4 tomatoes, sliced into rounds
1/3 cup thinly sliced onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsp sugar
Salt and pepper
1 Tbsp slivered fresh basil strips
1 Tbsp chopped parsley
Arrange cucumbers, tomatoes, and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving.
(The leftover marinade makes a good dressing for salad greens).
From Asparagus to Zucchini
2 cucumbers, peeled & sliced into rounds
4 tomatoes, sliced into rounds
1/3 cup thinly sliced onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsp sugar
Salt and pepper
1 Tbsp slivered fresh basil strips
1 Tbsp chopped parsley
Arrange cucumbers, tomatoes, and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving.
(The leftover marinade makes a good dressing for salad greens).
From Asparagus to Zucchini
Cucumber and Pepper Relish
1 or 2 (about 3/4 lb) dark green cucumbers
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 Tbsp chopped dill
1 Tbsp chopped lovage or cilantro
1 1/2 Tbsp rice wine vinegar
Sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or 2.
“If you like a bite, include a teaspoon of minced hot chile.
Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish.”
From Local Flavors by Deborah Madison
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 Tbsp chopped dill
1 Tbsp chopped lovage or cilantro
1 1/2 Tbsp rice wine vinegar
Sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or 2.
“If you like a bite, include a teaspoon of minced hot chile.
Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish.”
From Local Flavors by Deborah Madison
Refrigerator Pickles
2 cups distilled white vinegar
1 cup sugar
1/4 cup kosher or pickling salt
8-10 medium cucumbers, sliced 1/8” thick
1 large white onion, thinly sliced
2 - 4 cloves garlic, thinly sliced
1/2 green bell pepper, sliced into 1/8” strips
2 Tbsp dill seed
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp celery seed
Prepare 1 half-gallon or 2 quart canning jars and lids
Whisk together the vinegar, sugar, and salt in a medium bowl to dissolve sugar. Set aside.
Layer the cucumbers, peppers, onions, garlic and spices in the jar(s). Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar(s) tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.
Serve after 1 week or continue to store in the refrigerator for up to 3 months.
Adapted from The Gardeners’ Community Cookbook
1 cup sugar
1/4 cup kosher or pickling salt
8-10 medium cucumbers, sliced 1/8” thick
1 large white onion, thinly sliced
2 - 4 cloves garlic, thinly sliced
1/2 green bell pepper, sliced into 1/8” strips
2 Tbsp dill seed
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp celery seed
Prepare 1 half-gallon or 2 quart canning jars and lids
Whisk together the vinegar, sugar, and salt in a medium bowl to dissolve sugar. Set aside.
Layer the cucumbers, peppers, onions, garlic and spices in the jar(s). Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar(s) tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.
Serve after 1 week or continue to store in the refrigerator for up to 3 months.
Adapted from The Gardeners’ Community Cookbook
Goat Cheese-Stuffed Zucchini
Serves 6
3 medium zucchini, about 8 inches long
1/2 cup onion, finely chopped
2 cloves garlic, smashed then finely chopped
1/2 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup fresh bread crumbs
1/2 cup finely chopped flat-leafed parsley (or other fresh herb)
3 to 4 tablespoons goat cheese, to taste
Preheat oven to 350.
Parboil zucchini for 15 minutes; remove and set aside to cool.
Chop onions, garlic and tomatoes and put in a medium bowl.
Trim stem end of zucchini. Cut each zucchini in half lengthwise and, using a teaspoon, carefully scoop out the soft centers, reserving flesh and seeds. Coat bottom of baking dish with olive oil; place zucchini shells side by side in it.
Roughly chop the zucchini flesh and seeds and mix in the bowl with the onion, tomato and garlic. Melt butter in warm skillet; add vegetables and cook, stirring, for three minutes. Remove from heat. Stir in the bread crumbs, parsley and goat cheese.
Using two teaspoons, place equal amounts of the stuffing mixture loosely into the six zucchini boats; do not pack down.
Bake 25 minutes, uncovered, or until heated through.
From post-gazette.com
3 medium zucchini, about 8 inches long
1/2 cup onion, finely chopped
2 cloves garlic, smashed then finely chopped
1/2 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup fresh bread crumbs
1/2 cup finely chopped flat-leafed parsley (or other fresh herb)
3 to 4 tablespoons goat cheese, to taste
Preheat oven to 350.
Parboil zucchini for 15 minutes; remove and set aside to cool.
Chop onions, garlic and tomatoes and put in a medium bowl.
Trim stem end of zucchini. Cut each zucchini in half lengthwise and, using a teaspoon, carefully scoop out the soft centers, reserving flesh and seeds. Coat bottom of baking dish with olive oil; place zucchini shells side by side in it.
Roughly chop the zucchini flesh and seeds and mix in the bowl with the onion, tomato and garlic. Melt butter in warm skillet; add vegetables and cook, stirring, for three minutes. Remove from heat. Stir in the bread crumbs, parsley and goat cheese.
Using two teaspoons, place equal amounts of the stuffing mixture loosely into the six zucchini boats; do not pack down.
Bake 25 minutes, uncovered, or until heated through.
From post-gazette.com
Short-Term Cucumber Onion Pickles
2/3 cup white wine or apple cider vinegar
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled
a few dill sprigs
1 tsp mixed whole peppercorns
3 Tbsp olive oil
Mix the vinegar, sugar, and salt and set aside, stirring occasionally until the sugar is dissolved. Thinly slice the onions into rounds, then toss them with the cucumbers, dill, and peppercorns in a noncorrosive bowl. Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit for a day before being used.
Local Flavors by Deborah Madison
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled
a few dill sprigs
1 tsp mixed whole peppercorns
3 Tbsp olive oil
Mix the vinegar, sugar, and salt and set aside, stirring occasionally until the sugar is dissolved. Thinly slice the onions into rounds, then toss them with the cucumbers, dill, and peppercorns in a noncorrosive bowl. Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit for a day before being used.
Local Flavors by Deborah Madison
Garlic Butter
Great with grilled meats, fish & steamed vegetables
1/4 cup butter
crushed garlic, to taste (start w/2 medium cloves)
2 teaspoons finely minced parsley (optional)
1 teaspoon lemon juice (optional)
Work the butter on a plate with a knife or spoon until it is slightly soft. You don’t want the butter too soft. Work in the crushed garlic, chopped parsley, and lemon juice.
1/4 cup butter
crushed garlic, to taste (start w/2 medium cloves)
2 teaspoons finely minced parsley (optional)
1 teaspoon lemon juice (optional)
Work the butter on a plate with a knife or spoon until it is slightly soft. You don’t want the butter too soft. Work in the crushed garlic, chopped parsley, and lemon juice.
Fresh Garlic Salad Dressing
1/4 cup pure apple cider vinegar
1/2 cup olive oil or sunflower seed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
One or more cloves of garlic, crushed, chopped or sliced
Shake the first four ingredients together and taste. There should be a nice balance with no one ingredient dominating. Adjust if necessary, and then add the garlic. When I have time to let the dressing sit for an hour or so, I slice the garlic thinly and let it marinate.
1/2 cup olive oil or sunflower seed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
One or more cloves of garlic, crushed, chopped or sliced
Shake the first four ingredients together and taste. There should be a nice balance with no one ingredient dominating. Adjust if necessary, and then add the garlic. When I have time to let the dressing sit for an hour or so, I slice the garlic thinly and let it marinate.
Zucchini with Basil, Pine Nuts & Parmesan
1 lb. or more zucchini or other summer squash
Sea salt & freshly ground pepper
1/4 cup pine nuts
Extra virgin olive oil
Freshly grated Parmesan cheese
10 large basil leaves (purple or green)
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 until golden. 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.
Local Flavors by Deborah Madison
Sea salt & freshly ground pepper
1/4 cup pine nuts
Extra virgin olive oil
Freshly grated Parmesan cheese
10 large basil leaves (purple or green)
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 until golden. 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.
Local Flavors by Deborah Madison
Sage-Roasted Summer Squash
2 medium zucchini
2 medium yellow crookneck squash
2 Tbsp olive oil
2 Tbsp chopped fresh sage
1 Tbsp minced garlic
Salt & pepper
Heat oven to 350 degrees. Cut squash and zucchini into 1-inch dice, toss with the other ingredients, and roast until tender, 15-20 minutes. Season with salt & pepper.
From Asparagus to Zucchini Cookbook
2 medium yellow crookneck squash
2 Tbsp olive oil
2 Tbsp chopped fresh sage
1 Tbsp minced garlic
Salt & pepper
Heat oven to 350 degrees. Cut squash and zucchini into 1-inch dice, toss with the other ingredients, and roast until tender, 15-20 minutes. Season with salt & pepper.
From Asparagus to Zucchini Cookbook
Mediterranean Omelet with Swiss Chard
3 eggs
Milk
Salt & pepper
Tomato (grape or cherry), chopped
Feta cheese, crumbled
Olive oil
Garlic
Swiss Chard
Green onion, sliced thin (or scallions)
Basil, chopped
Sauté the Swiss chard in a bit of olive oil and garlic and set aside to cool slightly. Beat the eggs and milk and season with salt and pepper. Prepare omelet in a pan. As the eggs set, add the chard and the rest of the ingredients. Fold to heat through and melt the cheese. Top finished omelet with sliced onion and chopped tomato.
Kiki notes that this is not a formal “recipe.” Simply prepare an omelet or eggs any way you like and add the rest of the ingredients for a quick and light summer supper.
Submitted by Kiki Donis-Wahl
Swiss Chard Pie (3)
1 small onion chopped or sliced into rings
1/4 cup butter
1 bunch of chard, cut into bite sized pieces (no stalks)
2 eggs
1/2 cup grated cheese
Sauté onion in butter in large pot with the lid on. Put chard into the hot pan with no additional heat and cover until it wilts, 1-2 minutes. Stir and put into a 9 inch glass pan. Break 2 eggs and stir on top with fork. Top with cheese and bake at 350 degrees until egg is firm. Optional: try several types of cheese, especially goat-feta type. The longer the “pie” is baked, the crispier it will become.
From One United Harvest
1/4 cup butter
1 bunch of chard, cut into bite sized pieces (no stalks)
2 eggs
1/2 cup grated cheese
Sauté onion in butter in large pot with the lid on. Put chard into the hot pan with no additional heat and cover until it wilts, 1-2 minutes. Stir and put into a 9 inch glass pan. Break 2 eggs and stir on top with fork. Top with cheese and bake at 350 degrees until egg is firm. Optional: try several types of cheese, especially goat-feta type. The longer the “pie” is baked, the crispier it will become.
From One United Harvest
Sue's Portuguese Kale Soup
6 Servings
1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese
Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls, and serve with grated cheese
From Kate’s friend Susan Elliott
1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese
Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls, and serve with grated cheese
From Kate’s friend Susan Elliott
Kale Crunch
a little bit of olive oil spray for the baking tray
big bunch of kale, roughly cut into 2” x 2” pieces
3 Tbsp Parmesan cheese
Preheat oven to 350 degrees. Line a cookie tray with foil. Spray the tray with olive oil spray or spread a thin layer of olive oil across the pan with fingers. Spread kale across the pan.
Bake 10 minutes, mixing once or twice.
Sprinkle parmesan over kale, and bake for a few more minutes, to taste. Cool on another plate or tray. The kale should be crisp and crunchy. Store in container in refrigerator.
Sprinkle “Kale Crunch” over salad all week for extra flavor and texture.
From One United Harvest
big bunch of kale, roughly cut into 2” x 2” pieces
3 Tbsp Parmesan cheese
Preheat oven to 350 degrees. Line a cookie tray with foil. Spray the tray with olive oil spray or spread a thin layer of olive oil across the pan with fingers. Spread kale across the pan.
Bake 10 minutes, mixing once or twice.
Sprinkle parmesan over kale, and bake for a few more minutes, to taste. Cool on another plate or tray. The kale should be crisp and crunchy. Store in container in refrigerator.
Sprinkle “Kale Crunch” over salad all week for extra flavor and texture.
From One United Harvest
Sauteed Radishes with Radish Greens or Arugula
Serves 2
Radish greens and Arugula both have a peppery bitterness that mellows slightly when they are cooked. The succulence of sautéed whole radishes will make you wonder why we don’t cook these feisty little roots more often. You can use either radish greens or arugula, or both, for this recipe.
2 tablespoons butter
1/2 pound radishes
2 cups radish greens or arugula
1 tablespoon freshly squeezed lemon juice
salt & freshly ground black pepper
Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return skillet to the stove.
Put the greens in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 minutes.
Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.
From Farmer John’s Cookbook
Radish greens and Arugula both have a peppery bitterness that mellows slightly when they are cooked. The succulence of sautéed whole radishes will make you wonder why we don’t cook these feisty little roots more often. You can use either radish greens or arugula, or both, for this recipe.
2 tablespoons butter
1/2 pound radishes
2 cups radish greens or arugula
1 tablespoon freshly squeezed lemon juice
salt & freshly ground black pepper
Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return skillet to the stove.
Put the greens in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 minutes.
Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.
From Farmer John’s Cookbook
Arugula Strawberry Salad
Makes 4 servings
1/2 cup chopped walnuts
4 cups baby arugula
2 cups sliced strawberries
2 ounces Parmesan cheese, shaved & crumbled (1/2 cup)
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 Tbsp balsamic vinegar & 1 Tbsp olive oil
Toast walnuts in small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl & let cool 5 min.
Add arugula, strawberries, parmesan, pepper and salt. Sprinkle vinegar and oil over the salad. Toss gently and serve at once.
From Eating Well Magazine
1/2 cup chopped walnuts
4 cups baby arugula
2 cups sliced strawberries
2 ounces Parmesan cheese, shaved & crumbled (1/2 cup)
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 Tbsp balsamic vinegar & 1 Tbsp olive oil
Toast walnuts in small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl & let cool 5 min.
Add arugula, strawberries, parmesan, pepper and salt. Sprinkle vinegar and oil over the salad. Toss gently and serve at once.
From Eating Well Magazine
Turnip/Carrot Mash
Makes 8 servings
2 lbs carrots
2 lbs turnips or rutabagas
cream or milk
butter
salt
pepper
Boil carrots and turnip/rutabaga SEPARATELY.
When done, mash each separately using as much cream, butter, and seasonings to your taste.
Just before serving, drain any liquid formed at the bottom of the bowl and gently combine them both.
Depending on your preferences, the amounts of carrot vs. turnip can be regulated. Leftovers freeze well.
From www.recipezaar.com
2 lbs carrots
2 lbs turnips or rutabagas
cream or milk
butter
salt
pepper
Boil carrots and turnip/rutabaga SEPARATELY.
When done, mash each separately using as much cream, butter, and seasonings to your taste.
Just before serving, drain any liquid formed at the bottom of the bowl and gently combine them both.
Depending on your preferences, the amounts of carrot vs. turnip can be regulated. Leftovers freeze well.
From www.recipezaar.com
Turnip – Potato Chowder
2 cups (~1 lb.) turnip chunks
1 ½ cups water
1 tsp salt
2 cups cubed potatoes
½ cup diagonally sliced celery
1 cup light cream
1 can (19 oz.) tomatoes
1 tsp. sugar
2 Tbs. butter
salt and pepper to taste
Parmesan cheese (optional)
Cook turnip in boiling salted water for about 10 minutes, then add potatoes and celery and cook for another 10 minutes or until just tender – Do not drain.
Add cream, tomatoes, sugar, butter, salt and pepper. Reheat and serve piping hot. Use Parmesan on top if desired.
1 ½ cups water
1 tsp salt
2 cups cubed potatoes
½ cup diagonally sliced celery
1 cup light cream
1 can (19 oz.) tomatoes
1 tsp. sugar
2 Tbs. butter
salt and pepper to taste
Parmesan cheese (optional)
Cook turnip in boiling salted water for about 10 minutes, then add potatoes and celery and cook for another 10 minutes or until just tender – Do not drain.
Add cream, tomatoes, sugar, butter, salt and pepper. Reheat and serve piping hot. Use Parmesan on top if desired.
Spaghetti Squash with Brown Butter & Parmesan
2 ½ to 3 lbs. spaghetti squash
4 tablespoons unsalted butter
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper
1/3 cup finely grated Parmesan cheese
Place the whole squash in a large pot and cover with cold water. Over high heat, bring to a boil and reduce the heat to medium low and simmer until it can be easily skewered with a fork, 45 minutes.
In the meantime, in a saucepan over medium high heat, melt the butter and cook it until it turns brown and just begins to smoke, 3 to 4 minutes. Remove immediately from the heat and add nutmeg.
When the squash is done, drain and allow to cool 5 minutes. Cut the squash in half lengthwise and scrape out the seeds with a fork and discard. Place the squash on a serving platter. Using a fork, scrape the remaining squash carefully separating the squash into spaghetti-like strands. If the butter has cooled, warm until hot, 30 seconds.
To serve, drizzle the butter evenly over the top of the squash. Sprinkle with salt and pepper and Parmesan cheese. Serve immediately.
4 tablespoons unsalted butter
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper
1/3 cup finely grated Parmesan cheese
Place the whole squash in a large pot and cover with cold water. Over high heat, bring to a boil and reduce the heat to medium low and simmer until it can be easily skewered with a fork, 45 minutes.
In the meantime, in a saucepan over medium high heat, melt the butter and cook it until it turns brown and just begins to smoke, 3 to 4 minutes. Remove immediately from the heat and add nutmeg.
When the squash is done, drain and allow to cool 5 minutes. Cut the squash in half lengthwise and scrape out the seeds with a fork and discard. Place the squash on a serving platter. Using a fork, scrape the remaining squash carefully separating the squash into spaghetti-like strands. If the butter has cooled, warm until hot, 30 seconds.
To serve, drizzle the butter evenly over the top of the squash. Sprinkle with salt and pepper and Parmesan cheese. Serve immediately.
Chilled Sesame-Ginger Tat Soi
1 ½ lb Tat Soi, washed & dried
Dressing:
Soy sauce
2 tbsp sesame oil
1 tbsp ginger, minced
2 tbsp sugar
1/4 cup cider vinegar
4 dashes Tabasco sauce
Salt
Black pepper
Sesame seeds, toasted
Bring a pan of water to the boil; blanch the tat soi for 1 minute; drain then immediately plunge into ice water to stop the cooking process, and drain again.
In a small bowl, combine the soy sauce, sesame oil, ginger, sugar, vinegar and Tabasco. Mix well, and season with salt and pepper.
In a large bowl, combine the tat soi and dressing, and mix well; refrigerate until well chilled; garnish with sesame seeds just before serving.
Dressing:
Soy sauce
2 tbsp sesame oil
1 tbsp ginger, minced
2 tbsp sugar
1/4 cup cider vinegar
4 dashes Tabasco sauce
Salt
Black pepper
Sesame seeds, toasted
Bring a pan of water to the boil; blanch the tat soi for 1 minute; drain then immediately plunge into ice water to stop the cooking process, and drain again.
In a small bowl, combine the soy sauce, sesame oil, ginger, sugar, vinegar and Tabasco. Mix well, and season with salt and pepper.
In a large bowl, combine the tat soi and dressing, and mix well; refrigerate until well chilled; garnish with sesame seeds just before serving.
Tat Soi with Crisped Bread Crumbs
1/2 cup fresh bread crumbs
1 Tbsp oil or butter
2 bunches Tat Soi, trimmed if necessary and washed (but not dried)
1 Tbsp olive oil or dark sesame oil
salt and freshly ground pepper
Sauté the crumbs in the oil or butter until crisp and golden; remove from pan.
Add washed greens to pan; heat until beginning to wilt; toss with the oil and season with salt and pepper; serve with the bread crumbs sprinkled over the top
1 Tbsp oil or butter
2 bunches Tat Soi, trimmed if necessary and washed (but not dried)
1 Tbsp olive oil or dark sesame oil
salt and freshly ground pepper
Sauté the crumbs in the oil or butter until crisp and golden; remove from pan.
Add washed greens to pan; heat until beginning to wilt; toss with the oil and season with salt and pepper; serve with the bread crumbs sprinkled over the top
Squash Pie
3/4 cup sugar
1 Tbsp flour
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 large Eggs
1 cup milk
1 1/2 cup mashed cooked butternut squash
1 9" pie shell
Because of its Thanksgiving associations, pumpkin has become the pre-eminent squash for pie-making. Many 19th century connoisseurs, however, insisted that other winter squashes had a more refined flavor. This recipe would also work with acorn and other squashes.
Heat milk and squash together in double boiler. In bowl, mix sugar, flour, salt, ginger, nutmeg and cinnamon. Then add eggs. Beat well with rotary beater. Add mixture to milk and squash in double boiler. Stir together well. Do not boil.
Pour warm filling into pie shell. Bake at 400'F. 10 minutes, then reduce heat to 350'F and bake until pie sets, about 15-20 minutes.
From Yankee Magazine’s “Great New England Recipes”
1 Tbsp flour
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 large Eggs
1 cup milk
1 1/2 cup mashed cooked butternut squash
1 9" pie shell
Because of its Thanksgiving associations, pumpkin has become the pre-eminent squash for pie-making. Many 19th century connoisseurs, however, insisted that other winter squashes had a more refined flavor. This recipe would also work with acorn and other squashes.
Heat milk and squash together in double boiler. In bowl, mix sugar, flour, salt, ginger, nutmeg and cinnamon. Then add eggs. Beat well with rotary beater. Add mixture to milk and squash in double boiler. Stir together well. Do not boil.
Pour warm filling into pie shell. Bake at 400'F. 10 minutes, then reduce heat to 350'F and bake until pie sets, about 15-20 minutes.
From Yankee Magazine’s “Great New England Recipes”
Maple Squash Souffle
3 cups cooked winter squash
1/4 cup milk
3 Tbsp flour
3 eggs, beaten
1/2 tsp salt
1/4 tsp nutmeg
ground pepper, to taste
3 Tbsp maple syrup
Preheat oven to 350 degrees. Combine all ingredients and beat well. Spoon into a buttered 1-quart casserole. Place immediately into a hot oven and bake about 35 minutes, until top is golden.
From Yankee Magazine
1/4 cup milk
3 Tbsp flour
3 eggs, beaten
1/2 tsp salt
1/4 tsp nutmeg
ground pepper, to taste
3 Tbsp maple syrup
Preheat oven to 350 degrees. Combine all ingredients and beat well. Spoon into a buttered 1-quart casserole. Place immediately into a hot oven and bake about 35 minutes, until top is golden.
From Yankee Magazine
Leek-Potato Gratin
1 garlic clove, halved
3 Tbsp unsalted butter, plus more for the dish
5 cups sliced leeks (white and green parts of 5-6 leeks)
Coarse salt and freshly ground black or white pepper
Freshly grated nutmeg
1 - 1 1/4 lbs. russet potatoes, peeled and sliced 1/16 inch thick
4 ounces Gorgonzola dolce (this is the sweeter type)
1 1/2 cups milk
1/2 cup heavy cream
2 Tbsp freshly grated Parmesan cheese
Heat the oven to 350 degrees. Place a sheet of heavy duty aluminum foil to go on the rack underneath the gratin. Rub a medium gratin dish or a 1 1/2 quart flameproof casserole with the garlic. Let the garlic juice dry and then butter the dish well.
Melt the butter in a large skillet over medium high heat. Add the leeks and season with salt and pepper. Cook, stirring often, until tender and rather dry 10-12 minutes. Grate in some nutmeg and taste for salt and pepper. Remove from the heat.
Layer one third of the potatoes in the gratin dish. Season with salt and pepper, spread with half of the leeks, and crumble half of the Gorgonzola over them. Repeat, and finish with the last third of the potatoes. Combine the milk and cream, pour into the dish, and bring to a simmer over medium low heat. Watch that this doesn't boil over and make a mess!
Dust the gratin with the Parmesan and bake for about 40 minutes, until well browned and bubbling. Stick a knife into the gratin to make sure the potatoes are tender. Let it sit for 10 minutes before serving.
From One Potato, Two Potato cookbook
3 Tbsp unsalted butter, plus more for the dish
5 cups sliced leeks (white and green parts of 5-6 leeks)
Coarse salt and freshly ground black or white pepper
Freshly grated nutmeg
1 - 1 1/4 lbs. russet potatoes, peeled and sliced 1/16 inch thick
4 ounces Gorgonzola dolce (this is the sweeter type)
1 1/2 cups milk
1/2 cup heavy cream
2 Tbsp freshly grated Parmesan cheese
Heat the oven to 350 degrees. Place a sheet of heavy duty aluminum foil to go on the rack underneath the gratin. Rub a medium gratin dish or a 1 1/2 quart flameproof casserole with the garlic. Let the garlic juice dry and then butter the dish well.
Melt the butter in a large skillet over medium high heat. Add the leeks and season with salt and pepper. Cook, stirring often, until tender and rather dry 10-12 minutes. Grate in some nutmeg and taste for salt and pepper. Remove from the heat.
Layer one third of the potatoes in the gratin dish. Season with salt and pepper, spread with half of the leeks, and crumble half of the Gorgonzola over them. Repeat, and finish with the last third of the potatoes. Combine the milk and cream, pour into the dish, and bring to a simmer over medium low heat. Watch that this doesn't boil over and make a mess!
Dust the gratin with the Parmesan and bake for about 40 minutes, until well browned and bubbling. Stick a knife into the gratin to make sure the potatoes are tender. Let it sit for 10 minutes before serving.
From One Potato, Two Potato cookbook
Delicata Squash Puree
2 lbs. Delicata Squash
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half & half
2 Tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
salt and fresh ground black pepper to taste
Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher, mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.
From www.seedsofknowledge.com
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half & half
2 Tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
salt and fresh ground black pepper to taste
Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher, mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.
From www.seedsofknowledge.com
Baked Delicata Squash
1 Delicata Squash
1-2 Tbsp. butter
salt and freshly ground black pepper
Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.
From www.seedsofknowledge.com
1-2 Tbsp. butter
salt and freshly ground black pepper
Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.
From www.seedsofknowledge.com
Curried Turnips
Serves 4
1 onion, chopped
2 Tbsp. oil
3 turnips, peeled and sliced thinly
1 tart apple, cored and chopped
2 tsp. curry powder
1 tsp. salt
lemon wedges
Cook the onion, stirring, in the oil for 5 minutes over medium heat until it begins to brown. Stir in the turnips and cook 5 minutes more. Add the apple, curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with additional wedges.
From Vegetarian Times Complete Cookbook, 1995
1 onion, chopped
2 Tbsp. oil
3 turnips, peeled and sliced thinly
1 tart apple, cored and chopped
2 tsp. curry powder
1 tsp. salt
lemon wedges
Cook the onion, stirring, in the oil for 5 minutes over medium heat until it begins to brown. Stir in the turnips and cook 5 minutes more. Add the apple, curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with additional wedges.
From Vegetarian Times Complete Cookbook, 1995
Lemon Arugula & Mizuna
1 bunch Arugula
1 bunch Mizuna or Mustard Greens
Juice of 1 lemon
Dash onion powder
Dash garlic powder
1/4 tsp. fresh ground black pepper
Wash and tear up Arugula & Mizuna. Toss with remaining ingredients.
From Grindstone Farm CSA in Polaski, New York
1 bunch Mizuna or Mustard Greens
Juice of 1 lemon
Dash onion powder
Dash garlic powder
1/4 tsp. fresh ground black pepper
Wash and tear up Arugula & Mizuna. Toss with remaining ingredients.
From Grindstone Farm CSA in Polaski, New York
Swiss Chard Pie (2)
1 bunch Swiss Chard leaves
1 Onion chopped
2 tbsp. Oil
2 Eggs, beaten
3/4 cup Sour Cream
8 oz. Feta cheese, crumbled
1/2 tbsp. Black Pepper
pinch of Salt & Cumin
1 Non-sweet pie shell, unbaked
Separate the stems from the green part of the Swiss Chard Leaves. Chop the white stems, and fry with the onion in oil until soft, about 5 minutes. Add the chopped green leaves, and fry another 5 minutes. Let cool for 5 minutes, then mix in bowl with remaining filling ingredients. Pour filling into pie shell and bake for 50 minutes.
From Grindstone Farm CSA in Polaski, New York
1 Onion chopped
2 tbsp. Oil
2 Eggs, beaten
3/4 cup Sour Cream
8 oz. Feta cheese, crumbled
1/2 tbsp. Black Pepper
pinch of Salt & Cumin
1 Non-sweet pie shell, unbaked
Separate the stems from the green part of the Swiss Chard Leaves. Chop the white stems, and fry with the onion in oil until soft, about 5 minutes. Add the chopped green leaves, and fry another 5 minutes. Let cool for 5 minutes, then mix in bowl with remaining filling ingredients. Pour filling into pie shell and bake for 50 minutes.
From Grindstone Farm CSA in Polaski, New York
Sesame Pasta Salad with Mizuna
2 cups mizuna leaves (or other mustard greens), washed and stemmed
1 carrot
1 red pepper [optional-out of season] cored and seeded
1/4 cups scallions, thinly sliced
1 8-oz package udon noodles
2 tablespoons light sesame oil
1 teaspoon fresh ginger juice (optional)
2 tablespoons tamari
2 tablespoons toasted sesame seeds
Chop mizuna into pieces about 1 inch long. Shred carrot. Slice the scallions on a diagonal. Thinly slice red pepper. Boil large pot of water and cook udon noodles according to package directions. Drain pasta and rinse under cold water until totally cooled. Drain again. Place pasta in a large mixing bowl and toss with vegetables. Mix in oils, ginger juice, soy sauce, and sesame seeds. Taste and adjust seasonings. Serve.
From Featherstone Farm CSA, Rushford, Minnesota
1 carrot
1 red pepper [optional-out of season] cored and seeded
1/4 cups scallions, thinly sliced
1 8-oz package udon noodles
2 tablespoons light sesame oil
1 teaspoon fresh ginger juice (optional)
2 tablespoons tamari
2 tablespoons toasted sesame seeds
Chop mizuna into pieces about 1 inch long. Shred carrot. Slice the scallions on a diagonal. Thinly slice red pepper. Boil large pot of water and cook udon noodles according to package directions. Drain pasta and rinse under cold water until totally cooled. Drain again. Place pasta in a large mixing bowl and toss with vegetables. Mix in oils, ginger juice, soy sauce, and sesame seeds. Taste and adjust seasonings. Serve.
From Featherstone Farm CSA, Rushford, Minnesota
Fennel and Orange Salad
5 baby fennel bulbs, or 2 large ones
1 Tbs. capers
1 Tbs. chopped parsley
Dressing
½ blood orange; seeded (or 1/3 larger orange)
2 tsp. rice wine or cider vinegar
1 Tbs. Dijon mustard
2 tsp. sugar
½ tsp. salt
4 Tbs. olive oil
Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in large bowl with the capers and the parsley. Make the dressing. Cut the blood orange half in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the processor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve.
From One United Harvest
1 Tbs. capers
1 Tbs. chopped parsley
Dressing
½ blood orange; seeded (or 1/3 larger orange)
2 tsp. rice wine or cider vinegar
1 Tbs. Dijon mustard
2 tsp. sugar
½ tsp. salt
4 Tbs. olive oil
Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in large bowl with the capers and the parsley. Make the dressing. Cut the blood orange half in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the processor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve.
From One United Harvest
Turnip Greens
Serves 4
1/2 lb fresh turnip greens (or other braising greens)
4 cups water
2 slices bacon, chopped
1 small yellow onion, minced
Salt and pepper to taste
In a 3-quart saucepan, bring the water to a boil. Add the greens and boil for 5 minutes. Drain, squeeze out excess water, and set aside. Put the bacon and onion in a large skillet. Stirring constantly, cook over medium-low heat until the onion turns translucent and the bacon is slightly crisp, about 6 minutes. Add the greens. Still stirring, cook for about 5 minutes more or until tender and wilted. Salt and pepper to taste.
From One United Harvest
1/2 lb fresh turnip greens (or other braising greens)
4 cups water
2 slices bacon, chopped
1 small yellow onion, minced
Salt and pepper to taste
In a 3-quart saucepan, bring the water to a boil. Add the greens and boil for 5 minutes. Drain, squeeze out excess water, and set aside. Put the bacon and onion in a large skillet. Stirring constantly, cook over medium-low heat until the onion turns translucent and the bacon is slightly crisp, about 6 minutes. Add the greens. Still stirring, cook for about 5 minutes more or until tender and wilted. Salt and pepper to taste.
From One United Harvest
Cannellini Beans & Wilted Greens
Serves 6 to 8
2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil
Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.
While the beans are cooking, trim and chop the greens.
Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.
This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.
From Chez Panisse Vegetables by Alice Waters
2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil
Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.
While the beans are cooking, trim and chop the greens.
Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.
This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.
From Chez Panisse Vegetables by Alice Waters
Hot Pepper Corn Bread
1 cup yellow cornmeal
2/3 cup unbleached all purpose flour
1/2 tsp salt
2 tsp baking powder
1/8 tsp baking soda
2 Tbsp sugar
2 Tbsp unsalted butter
1 large egg
1/3 cup sour cream
3/4 cup milk
1 large jalapeno pepper, stemmed, seeded and diced
1 cup corn kernels, fresh or frozen
Preheat the oven to 400F. Sift the dry ingredients together into a medium-size mixing bowl.
Place the butter in a 9-inch square baking pan, and put it in the oven to melt and to heat the pan, 3 - 5 minutes. While the butter is melting, whisk together the egg, sour cream, and milk in a small bowl. Stir the mixture quickly into the dry ingredients, just until all the ingredients are moistened. Do not overmix, or the corn bread will be tough. Fold in the chile peppers and the corn kernels.
Swirl the butter around in the hot pan, then pour in the batter, and bake in the center of the oven until the corn bread is golden and springs back when lightly touched, 20 to 25 minutes. Cool for 5 minutes before serving.
2/3 cup unbleached all purpose flour
1/2 tsp salt
2 tsp baking powder
1/8 tsp baking soda
2 Tbsp sugar
2 Tbsp unsalted butter
1 large egg
1/3 cup sour cream
3/4 cup milk
1 large jalapeno pepper, stemmed, seeded and diced
1 cup corn kernels, fresh or frozen
Preheat the oven to 400F. Sift the dry ingredients together into a medium-size mixing bowl.
Place the butter in a 9-inch square baking pan, and put it in the oven to melt and to heat the pan, 3 - 5 minutes. While the butter is melting, whisk together the egg, sour cream, and milk in a small bowl. Stir the mixture quickly into the dry ingredients, just until all the ingredients are moistened. Do not overmix, or the corn bread will be tough. Fold in the chile peppers and the corn kernels.
Swirl the butter around in the hot pan, then pour in the batter, and bake in the center of the oven until the corn bread is golden and springs back when lightly touched, 20 to 25 minutes. Cool for 5 minutes before serving.
Garlic Potatoes with Greens
Makes 6 servings
4 large potatoes, peeled and cut into eighths
2 tsp salt
1 large bunch collard greens, kale, or turnip greens, stems removed, rinsed and coarsely chopped
6 Tbsp extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced crosswise
1/2 tsp dried red pepper flakes
Place the potatoes in a large saucepan or stockpot, and just cover with water. Add the salt, stir, and bring to a boil over high heat. Reduce the heat to medium and boil the potatoes gently, partially covered, until they are nearly tender but still firm in the center, about 12 minutes. Add the greens, cover the pot, and cook, stirring occasionally, until they have cooked down and turned dark green, about 15 minutes. The potatoes will be thoroughly cooked and a bit soft at the edges.
While the potatoes and greens are cooking, place the oil and the garlic in a small heavy saucepan over medium-low heat, and cook until the garlic turns a very pale gold, 10 to 15 minutes. Remove from the heat, stir in the hot pepper flakes, and set aside.
When the potatoes and greens are cooked, transfer them to a warmed serving bowl, with any remaining cooking liquid, and either pour the garlic mixture over all, or serve it on the side.
From The Farmhouse Cookbook by Susan Herrmann Loomis
4 large potatoes, peeled and cut into eighths
2 tsp salt
1 large bunch collard greens, kale, or turnip greens, stems removed, rinsed and coarsely chopped
6 Tbsp extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced crosswise
1/2 tsp dried red pepper flakes
Place the potatoes in a large saucepan or stockpot, and just cover with water. Add the salt, stir, and bring to a boil over high heat. Reduce the heat to medium and boil the potatoes gently, partially covered, until they are nearly tender but still firm in the center, about 12 minutes. Add the greens, cover the pot, and cook, stirring occasionally, until they have cooked down and turned dark green, about 15 minutes. The potatoes will be thoroughly cooked and a bit soft at the edges.
While the potatoes and greens are cooking, place the oil and the garlic in a small heavy saucepan over medium-low heat, and cook until the garlic turns a very pale gold, 10 to 15 minutes. Remove from the heat, stir in the hot pepper flakes, and set aside.
When the potatoes and greens are cooked, transfer them to a warmed serving bowl, with any remaining cooking liquid, and either pour the garlic mixture over all, or serve it on the side.
From The Farmhouse Cookbook by Susan Herrmann Loomis
Fresh Herb Salad with Edible Flower and Mustard-Dill Dressing
Serves 6
Organic edible flowers are perfect for this, and can include:
nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb (such as chives).
1 small butterhead lettuce
1 cup baby arugula leaves
1 cup fresh purslane or baby spinach or tat soi
1 cup watercress leaves
1/2 cup loosely packed fresh basil leaves
1/2 cup snipped fresh Italian parsley (flat leaves)
1/2 cup sorrel leaves
1/2 cup baby mustard greens or collard greens
1/3 cup snipped fresh chives
1/4 cup snipped fresh chervil
2 Tbs. snipped fresh dill
1/2-1 cup edible flowers
Dressing:
1/4 cup red wine vinegar
2 Tbsp extra-virgin olive oil
1/2 tsp Dijon mustard
2 tsp honey
1/2 tsp dill seed
1 clove garlic, minced
Salt and pepper, to taste
Wash and gently dry butterhead lettuce, all herbal greens and edible flowers. Tear apart lettuce and any large-leafed herbs. Toss together all greens except flowers in a large salad bowl.
In a small bowl, whisk together all dressing ingredients. Pour
over herb salad and gently toss until well coated. Garnish with
edible flowers and serve immediately.
From Delicious Living Magazine
Organic edible flowers are perfect for this, and can include:
nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb (such as chives).
1 small butterhead lettuce
1 cup baby arugula leaves
1 cup fresh purslane or baby spinach or tat soi
1 cup watercress leaves
1/2 cup loosely packed fresh basil leaves
1/2 cup snipped fresh Italian parsley (flat leaves)
1/2 cup sorrel leaves
1/2 cup baby mustard greens or collard greens
1/3 cup snipped fresh chives
1/4 cup snipped fresh chervil
2 Tbs. snipped fresh dill
1/2-1 cup edible flowers
Dressing:
1/4 cup red wine vinegar
2 Tbsp extra-virgin olive oil
1/2 tsp Dijon mustard
2 tsp honey
1/2 tsp dill seed
1 clove garlic, minced
Salt and pepper, to taste
Wash and gently dry butterhead lettuce, all herbal greens and edible flowers. Tear apart lettuce and any large-leafed herbs. Toss together all greens except flowers in a large salad bowl.
In a small bowl, whisk together all dressing ingredients. Pour
over herb salad and gently toss until well coated. Garnish with
edible flowers and serve immediately.
From Delicious Living Magazine
Thai Style Green Beans
1 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp peanut butter
1/2 tsp crushed red pepper
1/2 lb green beans
1 Tbsp shallots
1 tsp minced fresh ginger root
1 Tbsp canola or olive oil
In a small bowl combine soy sauce, hoisin sauce, peanut butter and pepper flakes, set a side. In a small skillet sauté shallot, ginger, in oil, over med. heat for 2 minutes. Add beans, cook for 3 minutes or until tender crisp. Add reserved sauce, toss to coat.
Garnish with chopped peanuts.
1 Tbsp hoisin sauce
1 Tbsp peanut butter
1/2 tsp crushed red pepper
1/2 lb green beans
1 Tbsp shallots
1 tsp minced fresh ginger root
1 Tbsp canola or olive oil
In a small bowl combine soy sauce, hoisin sauce, peanut butter and pepper flakes, set a side. In a small skillet sauté shallot, ginger, in oil, over med. heat for 2 minutes. Add beans, cook for 3 minutes or until tender crisp. Add reserved sauce, toss to coat.
Garnish with chopped peanuts.
Braised Fennel
Serves 6
2 Fennel Bulbs
1 cup Vegetable Stock
2 tbsp Sunflower oil
2 Garlic Cloves
Salt and Pepper
Prepare the fennel, trim off the fine feathery leaves (and reserve), cut into quarters. Heat half the oil in a heavy based saucepan and add the fennel quarters. Sauté on all sides until burnishing in places. Add the stock, remaining oil, finely sliced garlic and season to taste.
Cover and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes or until fennel is tender and the liquid has reduced and thickened to a coating sauce.
From TheFoody.com
2 Fennel Bulbs
1 cup Vegetable Stock
2 tbsp Sunflower oil
2 Garlic Cloves
Salt and Pepper
Prepare the fennel, trim off the fine feathery leaves (and reserve), cut into quarters. Heat half the oil in a heavy based saucepan and add the fennel quarters. Sauté on all sides until burnishing in places. Add the stock, remaining oil, finely sliced garlic and season to taste.
Cover and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes or until fennel is tender and the liquid has reduced and thickened to a coating sauce.
From TheFoody.com
Tomatillo Salsa
Yield: 3 cups
1 1/2 pounds tomatillos
2 large yellow onions -- finely chopped
2 tablespoons garlic -- minced
1/4 cup lime juice
4 teaspoons dried oregano
4 hot peppers (Serranos, jalapeños or others) chopped, veined and seeded
1 cup cilantro -- chopped
Salt and pepper to taste
Peel the husks of the tomatillos and dice. Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste. Serranos are normally quite hot so add according to your tolerance level.
From GourmetSleuth.com
1 1/2 pounds tomatillos
2 large yellow onions -- finely chopped
2 tablespoons garlic -- minced
1/4 cup lime juice
4 teaspoons dried oregano
4 hot peppers (Serranos, jalapeños or others) chopped, veined and seeded
1 cup cilantro -- chopped
Salt and pepper to taste
Peel the husks of the tomatillos and dice. Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste. Serranos are normally quite hot so add according to your tolerance level.
From GourmetSleuth.com
Tomatillo Salsa with Avocado
Yield: About 2 ¼ cups
This salsa goes well with grilled meats, chicken and fish.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) Serrano chilies (or other hot peppers), stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters (husks removed)
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chilies, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
From GourmetSleuth.com
This salsa goes well with grilled meats, chicken and fish.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) Serrano chilies (or other hot peppers), stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters (husks removed)
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chilies, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
From GourmetSleuth.com
Basil Pesto
Makes 2 cups
2 cups (packed) fresh basil leaves, rinsed and patted dry
2 large cloves garlic
1 cup extra virgin olive oil
1/2 cup pine nuts
6 Tbsp. freshly grated Parmesan cheese
6 Tbsp. freshly grated Pecorino Romano cheese
Combine the basil, garlic oil & pine nuts in a food processor or blender, and blend to form a smooth paste.
Stir in the cheeses. The sauce will keep, covered tightly, for several day s in the refrigerator.
If you plan to freeze it, don’t add the cheese until you thaw it out to use it later on.
From The Hay Day Country Market Cookbook
2 cups (packed) fresh basil leaves, rinsed and patted dry
2 large cloves garlic
1 cup extra virgin olive oil
1/2 cup pine nuts
6 Tbsp. freshly grated Parmesan cheese
6 Tbsp. freshly grated Pecorino Romano cheese
Combine the basil, garlic oil & pine nuts in a food processor or blender, and blend to form a smooth paste.
Stir in the cheeses. The sauce will keep, covered tightly, for several day s in the refrigerator.
If you plan to freeze it, don’t add the cheese until you thaw it out to use it later on.
From The Hay Day Country Market Cookbook
Green Beans, Tomatoes & Pine Nuts
Serves 6
coarse salt
1 1/4 lbs fresh green beans, trimmed & rinsed
2 Tbsp. olive oil
2 large shallots, peeled & thinly sliced
3 Tbsp. pine nuts
1 1/2 cups diced fresh tomatoes or halved cherry tomatoes
Fill a large bowl with very cold water and set aside.
Bring a large saucepan of water to a boil. Add a dash of salt, then add the beans. Cook, uncovered, until bright green and crisp-tender, about 5 Minutes. Drain, and immediately immerse in the cold water to stop the cooking and set the bright green color. Drain and pat dry.
Heat the oil in a large skillet over medium heat. Add the shallots and pine nuts, and sauté until the shallots are lightly browned and begin to crisp and the pine nuts are lightly colored, 3-4 minutes.
Add the tomatoes and green beans. Toss together to war. Season to taste with salt.
Serve immediately.
From The Hay Day Country Market Cookbook
coarse salt
1 1/4 lbs fresh green beans, trimmed & rinsed
2 Tbsp. olive oil
2 large shallots, peeled & thinly sliced
3 Tbsp. pine nuts
1 1/2 cups diced fresh tomatoes or halved cherry tomatoes
Fill a large bowl with very cold water and set aside.
Bring a large saucepan of water to a boil. Add a dash of salt, then add the beans. Cook, uncovered, until bright green and crisp-tender, about 5 Minutes. Drain, and immediately immerse in the cold water to stop the cooking and set the bright green color. Drain and pat dry.
Heat the oil in a large skillet over medium heat. Add the shallots and pine nuts, and sauté until the shallots are lightly browned and begin to crisp and the pine nuts are lightly colored, 3-4 minutes.
Add the tomatoes and green beans. Toss together to war. Season to taste with salt.
Serve immediately.
From The Hay Day Country Market Cookbook
Tomato Salsa
1 small onion
1 small green pepper
Small bunch cilantro
3 minced garlic cloves
Fresh chile pepper to taste (I used 1 whole jalapeno chopped very small)
1 tablespoon honey
Salt to taste
1 3/4 lbs fresh tomatoes, chopped
From Asparagus to Zucchini
1 small green pepper
Small bunch cilantro
3 minced garlic cloves
Fresh chile pepper to taste (I used 1 whole jalapeno chopped very small)
1 tablespoon honey
Salt to taste
1 3/4 lbs fresh tomatoes, chopped
From Asparagus to Zucchini
Shaved Fennel Salad
Serves 2-3
1 fennel bulb, shaved paper thin with a mandoline or meat slicer
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese
Mix all ingredients together.
1 fennel bulb, shaved paper thin with a mandoline or meat slicer
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese
Mix all ingredients together.
Roasted Fennel and Red Onion Salmon
4 servings
2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
2 teaspoons extra-virgin olive oil
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 6-ounce salmon fillets, skinned
1 lemon, halved
About 3 cups cooked rice (optional)
Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.
Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired.
Tip: When estimating how long to cook fish, allow about 10 minutes for each inch of thickness.
From Real Simple
2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
2 teaspoons extra-virgin olive oil
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 6-ounce salmon fillets, skinned
1 lemon, halved
About 3 cups cooked rice (optional)
Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.
Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired.
Tip: When estimating how long to cook fish, allow about 10 minutes for each inch of thickness.
From Real Simple
‘Lemon’ Cucumber Sandwiches
(These yellow round cucumbers are perfect for slicing for sandwiches!)
1 oz. cream cheese
1 Tbs. sour cream
1 1/2 tsp. chives, chopped
Salt and pepper to taste
4 slices sandwich bread
1 ‘Lemon’ cucumber, peeled and sliced thin
Mix together first 4 ingredients and spread evenly on 2 slices of bread. Top with cucumbers, and remaining 2 slices of bread.
From www.epicurious.com
1 oz. cream cheese
1 Tbs. sour cream
1 1/2 tsp. chives, chopped
Salt and pepper to taste
4 slices sandwich bread
1 ‘Lemon’ cucumber, peeled and sliced thin
Mix together first 4 ingredients and spread evenly on 2 slices of bread. Top with cucumbers, and remaining 2 slices of bread.
From www.epicurious.com
Asian Cole Slaw
1 Tbs. soy sauce
2 tsp. garlic, minced
1 Tbs. shallots, minced
1/4 cup rice wine vinegar
1 Tbs. mustard
1/2 cup safflower oil
1/2 cup mineral water
1 tsp. chives, minced
1 1b. carrot, cut into curls or small pieces
1 lb. radish, cut into curls or small pieces
2 Tbs. pickled ginger, minced
1 tsp. black sesame seeds
1 tsp. sesame seeds, toasted
Combine soy sauce, garlic, shallots, mustard, vinegar, oil, water, and chives and whisk until emulsified. Toss carrots, radish, ginger, and 2/3 cup of the soy mixture. Portion the salad on cold plates and drizzle with remaining 1 ounce soy mixture. Sprinkle sesame seeds and black sesame seeds on top of each salad.
From www.epicurious.com
2 tsp. garlic, minced
1 Tbs. shallots, minced
1/4 cup rice wine vinegar
1 Tbs. mustard
1/2 cup safflower oil
1/2 cup mineral water
1 tsp. chives, minced
1 1b. carrot, cut into curls or small pieces
1 lb. radish, cut into curls or small pieces
2 Tbs. pickled ginger, minced
1 tsp. black sesame seeds
1 tsp. sesame seeds, toasted
Combine soy sauce, garlic, shallots, mustard, vinegar, oil, water, and chives and whisk until emulsified. Toss carrots, radish, ginger, and 2/3 cup of the soy mixture. Portion the salad on cold plates and drizzle with remaining 1 ounce soy mixture. Sprinkle sesame seeds and black sesame seeds on top of each salad.
From www.epicurious.com
Arugula with Slow-Roasted Shallots and Toasted Pecans
4 servings
8 shallots, peeled and ends trimmed
2 Tbs. olive oil
3 Tbs. balsamic vinegar
Vinaigrette:
1 tsp. Dijon mustard
½ tsp. freshly squeezed lemon juice
1 tsp. balsamic vinegar
4 tsp. olive oil
salt and freshly ground black pepper, to taste
¼ cup pecan pieces
3 bunches arugula leaves, torn into thirds
Preheat the oven to 425 degrees. Put the shallots in a large bowl and toss them with the olive oil and balsamic vinegar. Place the shallots on a baking sheet or in a baking dish and bake for 35-40 minutes, or until tender.
Meanwhile, place the pecan pieces in a pie tin and toast them in the oven for 5-7 minutes, checking frequently to make sure they do not burn.
To make the vinaigrette: Combine mustard, lemon juice, and balsamic vinegar in a small bowl. Slowly add the olive oil, whisking continually, until mixed and creamy. Add salt and pepper.
When shallots are cooked, put arugula in a large serving bowl and toss with pecans and vinaigrette.
To serve, put the greens and nuts onto individual plates. Plate 2 roasted shallots on top.
From Intimate Gatherings – Great Food for Great Friends Cookbook
8 shallots, peeled and ends trimmed
2 Tbs. olive oil
3 Tbs. balsamic vinegar
Vinaigrette:
1 tsp. Dijon mustard
½ tsp. freshly squeezed lemon juice
1 tsp. balsamic vinegar
4 tsp. olive oil
salt and freshly ground black pepper, to taste
¼ cup pecan pieces
3 bunches arugula leaves, torn into thirds
Preheat the oven to 425 degrees. Put the shallots in a large bowl and toss them with the olive oil and balsamic vinegar. Place the shallots on a baking sheet or in a baking dish and bake for 35-40 minutes, or until tender.
Meanwhile, place the pecan pieces in a pie tin and toast them in the oven for 5-7 minutes, checking frequently to make sure they do not burn.
To make the vinaigrette: Combine mustard, lemon juice, and balsamic vinegar in a small bowl. Slowly add the olive oil, whisking continually, until mixed and creamy. Add salt and pepper.
When shallots are cooked, put arugula in a large serving bowl and toss with pecans and vinaigrette.
To serve, put the greens and nuts onto individual plates. Plate 2 roasted shallots on top.
From Intimate Gatherings – Great Food for Great Friends Cookbook
Pasta with Caramelized Onion Sauce
4-5 servings
½ cup olive oil
4-6 large onions thinly sliced (about 6-8 cups)
½ tsp. salt
½ to 1 cup dry white wine
1 medium bunch arugula or spinach, stemmed and minced
1 cup crumbled feta or blue cheese
¾ lb. pasta (like penne or fusilli)
1 cup chopped, toasted walnuts
Parmesan
Heat oil in a large skillet or sauté pan. Add onions and sauté over medium heat for ~ 15 minutes. Add salt, lower heat and continue to cook for at least another 10 minutes (and up to an hour for really deliciously well-done onions).
Add white wine, turn heat back up to medium, and simmer uncovered for about 15 minutes. At this point the sauce can be set aside until you are ready to cook the pasta.
Turn the heat back on under the sauce when you are ready to cook the pasta. When the onions are hot, add the chopped greens, stir, and cook for about 5 minutes. Stir in the crumbled cheese, and turn heat to low while cooking the pasta.
After the cooked pasta is drained, add it to the sauce, and stir briefly in the pan before serving. Sprinkle with walnuts and parmesan, and serve.
From The New Moosewood Cookbook
½ cup olive oil
4-6 large onions thinly sliced (about 6-8 cups)
½ tsp. salt
½ to 1 cup dry white wine
1 medium bunch arugula or spinach, stemmed and minced
1 cup crumbled feta or blue cheese
¾ lb. pasta (like penne or fusilli)
1 cup chopped, toasted walnuts
Parmesan
Heat oil in a large skillet or sauté pan. Add onions and sauté over medium heat for ~ 15 minutes. Add salt, lower heat and continue to cook for at least another 10 minutes (and up to an hour for really deliciously well-done onions).
Add white wine, turn heat back up to medium, and simmer uncovered for about 15 minutes. At this point the sauce can be set aside until you are ready to cook the pasta.
Turn the heat back on under the sauce when you are ready to cook the pasta. When the onions are hot, add the chopped greens, stir, and cook for about 5 minutes. Stir in the crumbled cheese, and turn heat to low while cooking the pasta.
After the cooked pasta is drained, add it to the sauce, and stir briefly in the pan before serving. Sprinkle with walnuts and parmesan, and serve.
From The New Moosewood Cookbook
Shallot Vinaigrette
1/2 cup olive oil
2 Tbsp. red wine vinegar
2 Tbsp. honey
1 Tbsp. Dijon mustard
1 Tbsp. water
1 shallot
1/8 teaspoon salt
3/4 teaspoon pepper
Combine ingredients in a blender or food processor and blend until smooth. Chill and serve over salad.
2 Tbsp. red wine vinegar
2 Tbsp. honey
1 Tbsp. Dijon mustard
1 Tbsp. water
1 shallot
1/8 teaspoon salt
3/4 teaspoon pepper
Combine ingredients in a blender or food processor and blend until smooth. Chill and serve over salad.
Pesto Pasta Salad
Serves 4
1/3 cup of your homemade basil pesto
8 oz. Pasta (spirals or any other small shaped paste works well)
1/2 small onions, chopped
3 large fresh tomatoes, chopped
1 chopped green bell pepper
1/4 cup balsamic vinegar
Cook pasta according to package instructions. Drain. Mix vinegar and pesto together until well blended. Add all ingredients to pasta in a large bowl and mix well.
1/3 cup of your homemade basil pesto
8 oz. Pasta (spirals or any other small shaped paste works well)
1/2 small onions, chopped
3 large fresh tomatoes, chopped
1 chopped green bell pepper
1/4 cup balsamic vinegar
Cook pasta according to package instructions. Drain. Mix vinegar and pesto together until well blended. Add all ingredients to pasta in a large bowl and mix well.
Garlicky Greens
(with Collard Greens or Kale)
1 1/2 to 2 pounds collard greens (or other greens) steamed until tender
3 to 4 tablespoons olive oil or vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the oil until it just begins to brown. Add the drained greens. Season to taste with salt and pepper then add a few dashes of your favorite hot sauce.
1 1/2 to 2 pounds collard greens (or other greens) steamed until tender
3 to 4 tablespoons olive oil or vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the oil until it just begins to brown. Add the drained greens. Season to taste with salt and pepper then add a few dashes of your favorite hot sauce.
Panzanella (Tuscan Tomato Bread Salad)
1- 1lb piece of hard crusted Italian bread
2-3 large ripe tomatoes
2 medium sized cucumbers
1 medium sized red onion
small handful of fresh basil leaves
5-6 table spoons of extra virgin olive oil
3 table spoons of a wine vinegar
salt and ground black pepper for seasoning
Start by cutting the bread into a couple of pieces and soaking it in water. Try to use a bread that has an internal texture without many holes in it, and is compact or stiff.
While the bread is soaking, cut up the tomatoes into thin slices and add them to a large salad or mixing bowl. Next take the skin off the cucumbers and cut them up into thin slices as well. Then clean and slice up the red onion into thin slices, and add them to the bowl with the tomatoes and cucumbers.
After that check the bread and see if it has absorbed the water well, if so it’s ready to be strained out and broken up. Strain the bread out well and break it up into another mixing bowl.
Then cut up 10-12 basil leaves and add them to the tomatoes, cucumbers and onions. Now it’s time to add the tomatoes, cucumbers, onions and basil into the bowl with the bread.
Before mixing, add in a few tablespoons of extra virgin olive oil, some salt and ground black pepper.
Mix everything together and check the salad to see if there is enough olive oil. If the bread and ingredients look a little dry add in more. Slowly mix everything together. Then cover and let chill for at least 1 hour.
Cucumber Salad
2 to 3 cucumbers, thinly sliced
1/3 cup sour cream
1 tablespoon vinegar
pepper
1 1/2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill
Combine sliced cucumbers with sour cream, vinegar, pepper to taste, and chopped dill.
1/3 cup sour cream
1 tablespoon vinegar
pepper
1 1/2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill
Combine sliced cucumbers with sour cream, vinegar, pepper to taste, and chopped dill.
Kate's Kale
1 Tbsp. olive oil
1 medium onion, chopped
1 large bunch of kale, rinsed & chopped into strips (stems are optional)
1 tsp. balsamic vinegar
2 Tbsp. Parmesan cheese
Salt and pepper to taste
Sauté the onion in olive oil on high heat. Add the kale and cook on medium-high for about 5 minutes (until it turns bright green). Remove from heat and toss with vinegar, parmesan, salt and pepper.
You can also use this recipe with Swiss Chard or Collard Greens.
(A note from Kate: This is the way I prepare kale when I’m serving it to someone who tells me they don’t like it. Sometimes they change their mind!)
1 medium onion, chopped
1 large bunch of kale, rinsed & chopped into strips (stems are optional)
1 tsp. balsamic vinegar
2 Tbsp. Parmesan cheese
Salt and pepper to taste
Sauté the onion in olive oil on high heat. Add the kale and cook on medium-high for about 5 minutes (until it turns bright green). Remove from heat and toss with vinegar, parmesan, salt and pepper.
You can also use this recipe with Swiss Chard or Collard Greens.
(A note from Kate: This is the way I prepare kale when I’m serving it to someone who tells me they don’t like it. Sometimes they change their mind!)
Baba Ganouj (Tangy Eggplant Dip)
Makes 4-6 sandwiches or serves 6-8 as a dip.
2 medium eggplants
2 Tbs. tahini
2 cloves garlic, pressed
juice of one lemon
2 Tbs. chopped fresh parsley (optional)
½ tsp. salt
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.
2 medium eggplants
2 Tbs. tahini
2 cloves garlic, pressed
juice of one lemon
2 Tbs. chopped fresh parsley (optional)
½ tsp. salt
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.
Zucchini Pancakes
2 cups grated zucchini
1/2 cup flour
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1/4 cup Parmesan cheese
Combine all ingredients. Fry the batter like pancakes with a little butter or olive oil. Yum!
1/2 cup flour
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1/4 cup Parmesan cheese
Combine all ingredients. Fry the batter like pancakes with a little butter or olive oil. Yum!
Asian Pilaf Salad
1 package (6.09 oz.) NEAR EAST Rice Pilaf Mix
1 tablespoon olive oil
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1/2 cup carrots, diced
1/4 cup peanuts, chopped
1/4 cup scallions, chopped
2 tablespoons red bell pepper
Prepare Near East rice according to package directions, except omit butter or olive oil.
Stir in remaining 8 ingredients (you may want to double the soy sauce and olive oil for a little more flavor)
Chill for 2 to 4 hours. Top with extra chopped peanuts right before serving, if desired.
1 tablespoon olive oil
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1/2 cup carrots, diced
1/4 cup peanuts, chopped
1/4 cup scallions, chopped
2 tablespoons red bell pepper
Prepare Near East rice according to package directions, except omit butter or olive oil.
Stir in remaining 8 ingredients (you may want to double the soy sauce and olive oil for a little more flavor)
Chill for 2 to 4 hours. Top with extra chopped peanuts right before serving, if desired.
Portobello Mushrooms with Goat Cheese, Tomatoes & Basil
8 Servings
8 3.5" to 4" Portobello mushrooms, stems removed
1/4 cup olive oil
1 cup goat cheese, crumbled or sliced into 1/4" disks
1 cup fresh tomatoes seeded and chopped 1/4"
1/2 cup fresh basil leaf, chopped
Salt and pepper to taste
Balsamic vinegar reduction
In a small saucepan bring 1 cup vinegar to a boil ~ lower heat to a simmer and reduce vinegar to a glaze ~ hold vinegar glaze at room temperature until ready to use.
Preheat cooker or grill to medium heat. Brush clean mushrooms of any dirt using a mushroom brush. Brush top and bottoms of mushrooms with olive oil and season with salt and pepper. Place mushrooms top (skin) side down to grill grates and close lid. Cook mushrooms for three to five minutes and turn over onto other side and continue to cook another three to five minutes or until tender to the touch. Remove mushrooms from grill and place onto serving platter bottom side facing up. Spread goat cheese over top of mushrooms and top with tomatoes, cut into four wedges and garnish with basil.
Serve hot with balsamic vinegar reduction drizzled over mushrooms.
8 3.5" to 4" Portobello mushrooms, stems removed
1/4 cup olive oil
1 cup goat cheese, crumbled or sliced into 1/4" disks
1 cup fresh tomatoes seeded and chopped 1/4"
1/2 cup fresh basil leaf, chopped
Salt and pepper to taste
Balsamic vinegar reduction
In a small saucepan bring 1 cup vinegar to a boil ~ lower heat to a simmer and reduce vinegar to a glaze ~ hold vinegar glaze at room temperature until ready to use.
Preheat cooker or grill to medium heat. Brush clean mushrooms of any dirt using a mushroom brush. Brush top and bottoms of mushrooms with olive oil and season with salt and pepper. Place mushrooms top (skin) side down to grill grates and close lid. Cook mushrooms for three to five minutes and turn over onto other side and continue to cook another three to five minutes or until tender to the touch. Remove mushrooms from grill and place onto serving platter bottom side facing up. Spread goat cheese over top of mushrooms and top with tomatoes, cut into four wedges and garnish with basil.
Serve hot with balsamic vinegar reduction drizzled over mushrooms.
Scallion Griddlecakes
Not a traditional Scallion Pancake, but loaded with scallions. A ginger/soy dipping sauce makes a nice accompaniment.
Makes about 8 griddlecakes, serving 2 as a side dish.
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon milk
2 tablespoons sour cream
1 large egg, beaten lightly
1 cup chopped scallion greens (about 6)
2 tablespoons vegetable oil
In a bowl whisk together flour, baking soda, and salt.
In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in 2 batches, drop batter by tablespoonfuls into skillet. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden.
Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm.
Makes about 8 griddlecakes, serving 2 as a side dish.
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon milk
2 tablespoons sour cream
1 large egg, beaten lightly
1 cup chopped scallion greens (about 6)
2 tablespoons vegetable oil
In a bowl whisk together flour, baking soda, and salt.
In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in 2 batches, drop batter by tablespoonfuls into skillet. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden.
Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm.
Scallion, Mushroom, and Shrimp Custards
Serves 4 as a first course.
3 large eggs
1 ½ cups chicken broth
2 teaspoons rice wine
1 teaspoon soy sauce
1 teaspoon freshly grated lemon zest
4 medium shrimp
1 or 2 scallions
1 large mushroom
In a bowl with a fork beat eggs until combined well. Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. Pour custard through a fine sieve into another bowl.
Peel shrimp and devein if desired. Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom.
Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes.
Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more. (Steaming the custards gives them a delicate texture, which is enhanced by the spare use of solid ingredients (the shrimp, scallion, and mushrooms). Serve custards immediately.
3 large eggs
1 ½ cups chicken broth
2 teaspoons rice wine
1 teaspoon soy sauce
1 teaspoon freshly grated lemon zest
4 medium shrimp
1 or 2 scallions
1 large mushroom
In a bowl with a fork beat eggs until combined well. Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. Pour custard through a fine sieve into another bowl.
Peel shrimp and devein if desired. Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom.
Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes.
Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more. (Steaming the custards gives them a delicate texture, which is enhanced by the spare use of solid ingredients (the shrimp, scallion, and mushrooms). Serve custards immediately.
Chicken With Garlic Scapes
Serves 4
2 whole skinless boneless chicken breasts, halved
4 Tbs. unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon the sauce over chicken.
2 whole skinless boneless chicken breasts, halved
4 Tbs. unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon the sauce over chicken.
Garlic Scape Potatoes
1½ lbs. Yukon Gold potatoes
½ cup butter
½ cup garlic scapes, very finely chopped
1/3 cup whipping cream
1. Cook potatoes in salted boiling water until tender.
2. Melt butter & sauté the scapes for about 5 minutes.
3. Remove from heat & stir in cream.
4. Drain potatoes & mash.
5. Add garlic mixture & combine well.
½ cup butter
½ cup garlic scapes, very finely chopped
1/3 cup whipping cream
1. Cook potatoes in salted boiling water until tender.
2. Melt butter & sauté the scapes for about 5 minutes.
3. Remove from heat & stir in cream.
4. Drain potatoes & mash.
5. Add garlic mixture & combine well.
Garlic Scape Hummus Dip
1-2 cups of garlic scapes, cut into 1” pieces
1 cup extra virgin olive oil
1 can chickpeas, drained
2-3 Tbsp. lemon juice
2-3 Tbsp. sesame tahini
1/8 - 1/4 tsp. cayenne pepper
1-2 tsp. salt
Optional additions: 1 cup parmesan cheese and/or
1 cup pine nuts
Blend/process scapes with olive oil in food processor for 2-3 min. until finely chopped. Add drained chickpeas. Add lemon juice and tahini. Add cayenne pepper and salt to taste. Process/blend until chickpeas are finely ground. If the consistency is too thick, add more olive oil.
From Clagett Farm CSA
1 cup extra virgin olive oil
1 can chickpeas, drained
2-3 Tbsp. lemon juice
2-3 Tbsp. sesame tahini
1/8 - 1/4 tsp. cayenne pepper
1-2 tsp. salt
Optional additions: 1 cup parmesan cheese and/or
1 cup pine nuts
Blend/process scapes with olive oil in food processor for 2-3 min. until finely chopped. Add drained chickpeas. Add lemon juice and tahini. Add cayenne pepper and salt to taste. Process/blend until chickpeas are finely ground. If the consistency is too thick, add more olive oil.
From Clagett Farm CSA
Garlic Scape Pesto
6 to 8 garlic scapes, chopped into 1” pieces
1/2 cup olive oil
1 cup parmesan cheese
Optional additions: lemon juice and/or salt to taste
Combine scapes and olive oil in a food processor or blender. Stir in cheese. Add more olive oil if needed.
This pesto is great on pasta, in omelettes, on hamburgers, or added to sautéed vegetables. It’s easy!
1/2 cup olive oil
1 cup parmesan cheese
Optional additions: lemon juice and/or salt to taste
Combine scapes and olive oil in a food processor or blender. Stir in cheese. Add more olive oil if needed.
This pesto is great on pasta, in omelettes, on hamburgers, or added to sautéed vegetables. It’s easy!
Penne with Ricotta and Green Garlic Sauce
Ingredients
1 ½ cups fresh whole-milk ricotta
½ cup finely minced green garlic or garlic scapes
2 Tbsp. minced parsley
Salt and freshly ground pepper to taste
1 pound dried penne or fusilli pasta
2 Tbsp. butter
¼ cup freshly grated Parmesan cheese plus grated
Parmesan for the table
Directions
Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning. Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.
From Knoll Organic Farms
1 ½ cups fresh whole-milk ricotta
½ cup finely minced green garlic or garlic scapes
2 Tbsp. minced parsley
Salt and freshly ground pepper to taste
1 pound dried penne or fusilli pasta
2 Tbsp. butter
¼ cup freshly grated Parmesan cheese plus grated
Parmesan for the table
Directions
Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning. Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.
From Knoll Organic Farms
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