Kale Salad - Love it!

1 or more bunches of kale (for a party, 2-3 large bunches is good)
Olive oil
Fresh lemon juice from at least 1/2 a lemon (or bottled)
salt & freshly ground pepper
Chopped nuts (1/4 to 1 c.)
Dried cranberries and raisins (or either one)  (1/4 to 1 c.)
Gorgonzola cheese (1/4 to 1 c.) (or blue cheese, or cheddar in a pinch)
Aim to have enough cheese, nuts, and dried fruit to be part of most bites of the salad

1) Quick Kale Prep (5 min.)
Wash enough kale to over-fill your salad bowl.
Strip the leaves off the stems by holding the stem in one hand, and using the fingers and thumb of your other hand, slide your second hand "up" the kale stem to pull off the leaf.
Wash by putting in a large bowl of water, swishing around, and lifting out.
If it's still sandy, repeat.
Spin dry or wrap in dishtowel to remove most of the water on the leaves.
Stack several leaves of kale on top of each other and cut both lengthwise and crosswise to make confetti-size pieces. (about 1/2" square).
Put into your salad bowl (they'll take up much less room now.

2) Massage the Kale (1 min.)
Sprinkle on olive oil and massage it into the kale with your hands.
As you do, the kale will "wilt" a bit and soften up - a good thing!

3) Complete the Dressing (1 min.):
Sprinkle on lemon juice, salt and freshly ground pepper.
Toss it with the kale, or massage it all together one more time

4) Add in the Special Toppings (2 min):
Crumbled gorgonzola cheese (you can choose another cheese if you prefer).
Mixed dried cranberries & raisins (or some other dried fruit)
Chopped walnuts (or pistachios or some other nuts)

5) Toss it all together (1 min)
Serve (or chill for later)
   and get ready for the ooohs and aahhs!

Even those who insist they "hate" kale, are taken by surprise and love this salad!

And it's so very easy to make. After you assemble your ingredients, you can make this in just 10 min.
Submitted by Patti Andrews

Apple Bundt Cake

¼ c. orange juice

1 c. vegetable oil
2 ½ tsp. vanilla
4 eggs

3 c. flour
3 tsp baking powder
2 c. granulated sugar
½ tsp salt
1 c. chopped nut

Filling:
2 c. apples, peeled and diced
1 Tbs sugar
1 tsp cinnamon
powdered sugar for topping

Beat first four ingredients at high speed until combined. Sift dry ingredients, then blend with first mixture. Fold in nuts. Put 1/3 of batter in a greased bundt pan. Combine filling ingredients and put half of mixture on batter in bundt pan. Add another third of batter and then filling and top with batter. Bake 55-60 minutes at 350 degrees.

Remove cake from pan while hot. Cool cake and sprinkle with powdered sugar.

Submitted by Lenore Cadwell

Morrocan Orange-Walnut Salad

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

6 Large Oranges
1 cup thinly sliced radishes
1 Tbs. honey (optional)
3 Tbs. extra-virgin olive oil
½ tsp. cinnamon salt to taste

1 lb. mixed salad greens, cleaned dried and chilled
½ cup thinly sliced red onion

freshly ground black pepper
1 cup toasted walnut halves,
  (or chopped toasted walnuts)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

Morrocan Orange-Walnut Salad

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

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

½ tsp. cinnamon

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

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


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

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

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