15-Minute All-Greens Soup

Serves: 4

¼ cup olive oil plus 1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, smashed
3 zucchini, trimmed and cut into ½-inch pieces
2 celery stalks, trimmed and cut into ½-inch pieces
1 cup snow peas, trimmed and cut into ½-inch pieces
½ bunch loosely-packed kale, stemmed and coarsely chopped
2 cups fresh spinach leaves
1 cup loosely-packed fresh parsley or basil
About 2 cups vegetable broth, chicken broth or water (NOTE: Add more or less liquid to reach your desired consistency.)
Salt and pepper

1. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Prepare a large bowl with ice water. In a large pot of boiling water, blanch the zucchini, celery and snow peas until fork-tender, 3 to 5 minutes. Dunk into the prepared ice water bowl; drain and pat dry. Blanch the kale, spinach and parsley until bright green, about 45 seconds; drain and pat dry, then squeeze out any extra liquid. Place the onion mixture and half of the blanched vegetables and parsley in a blender; process until smooth. With the motor running, drizzle in the remaining ¼ cup olive oil in a slow, steady stream. Return to the pot, stir in the broth, remaining vegetables and season to taste with salt and pepper; cook over medium heat until heated through, about 5 minutes.

Author's comments:
When I make this soup, I use whatever green vegetables and herbs I have in my fridge’s vegetable drawer. I’ve used kale, asparagus, green beans, sugar snap peas, snow peas, spinach, zucchini, celery, basil, parsley, cilantro. The list goes on and on, really. Please improvise with this recipe. The only ingredient you’ll need to adjust is the broth. Just add enough liquid until you reach your desired consistency. If I have any leftovers and I’m feeling decadent, I’ll melt in some shredded cheddar in the last few minutes of cooking.

But the beauty of blanching goes beyond the superficial. Blanching only takes a few minutes at most and will actually save you time in the long run. After blanching, all you need to do is blend the vegetables with a few more ingredients  and cook the soup on the stovetop just until heated through.
So what is blanching exactly? All it means is that you’re going to bring a large pot of water to a boil, add vegetables and cook until bright green and fork-tender, then you’ll dunk them into a big bowl of ice water and drain.
from Silvana's Kitchen 
http://www.silvanaskitchen.com/gluten-free-dairy-free-greens-soup/ 

Creamy Pesto Dressing

Makes about 1 ½ cups; use ½ of the recipe for a 10” zucchini pizza

Grind until fine in a blender: 1/4 c raw walnuts or pine nuts
Add to the nuts and blend until smooth:
1 c. fresh basil leaves, chopped
1 small clove of garlic
1/4 c. fresh lemon juice
1/4 c. extra virgin olive oil
1/4-3/8 c. water

submitted by Patti Andrews; from The New Moosewood Cookbook by Mollie Katzen and Ayurvedic Cooking for Westerners by Amadea Morningstar

Chilled Sungold Tomato Soup

Serves 6 as an appetizer

2 pints Sungold tomatoes
2 shallots, or small mild onions finely diced
sea salt & fresh ground pepper
3 tbsp. Spanish Chardonnay vinegar or champagne vinegar
2 tbsp. extra virgin olive oil
1 firm avocado, finely diced
1 tbsp. fresh basil or cilantro, chopped

Preparation:
Pluck stems off of the tomatoes and rinse them. Add them to a heavy saucepan with a tight-fitting lid with half the shallots/onions, ½ tsp. salt and 1 cup water. Cook over medium-high heat, keeping one ear inclined to the pot. Soon you’ll hear the tomatoes popping. Take a peek after a few minutes to make sure there’s sufficient moisture in the pan – you don’t want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons of water. Once they release their juices, lower the heat and cook, covered, for 25 minutes. Run the tomatoes through a food mill. You’ll have about 2 cups. Chill well, and then taste for salt.

Just before serving, combine the remaining shallots in a bowl with the vinegar, oil, avocado, and herbs. Season with a pinch or two of salt and some pepper. Spoon the soup into small cups, divide the garnish among them, and serve.

Cheryl notes ~ this is one of our favorite soups – it is delicious and easy to make (we eat it warm). The soup can be frozen for a winter day...if it lasts that long!!

Submitted by Kate Sullivan
Source: Local Flavors by Deborah Madison

Swiss Chard and Sweet Pea Manicotti

Yields: 12 stuffed manicotti

Cook the manicotti as directed. Drain and rinse with cold water. Set aside.

Grease 13x9 glass baking dish liberally with butter or cooking spray.

For the filling, you will need:
1 head (about 12 ounces) red or white swiss chard
2 tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
3/4 cup frozen petite peas, thawed
1 cup shredded mozzarella cheese (4 ounces)
3/4 cup grated parmesan cheese (2 ounces)
1/4 cup fresh chopped basil leaves
3/4 tsp. salt
1/4 tsp. ground black pepper
1 (26 ounces) jar of your favorite tomato sauce or homemade sauce
Extra mozzarella and parmesan cheese for topping

Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta chesse, peas, mozzarella, parmesan, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Fill each manicotti shell with filling. Place each filled manicotti in prepared baking dish. Top with tomato sauce. Sprinkle with mozzarella and parmesan cheese.

Bake for 30 to 35 minutes until tops are golden. Cool for 5 minutes before serving. Enjoy!

submitted by Erica Regan from www.foodnetwork.com

Savory Zucchini Bread

Yield: 1 Loaf

3 cups shredded zucchini (squeeze in a kitchen towel to drain liquid)
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup parmigiano reggiano
4 Tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper or red pepper flakes
1/2 tsp kosher salt
1 cup low-fat plain yogurt
4 whole eggs
1/2 cup extra virgin olive oil
1 Tbsp shredded fresh basil (you could use up to 1 cup)
1/2 cup walnuts (optional)

Preheat oven to 350. Combine the first 9 ingredients and set aside. Mix the yogurt, eggs and oil and add to the flour mixture and mix lightly until blended. Fold in the basil last. Place bagter into a greased and floured bread pan and bake for 1 hour. The center of the bread should spring back when bread is done.

From New Hampshire Magazine (9/07)

Spinach & Scape Frittata

3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste

Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Adapted from www.dakotagarlic.com

Sausage and Apples

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

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

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

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

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

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

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

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

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

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

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

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

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.

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.