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/ 

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

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

Green Beans With Herbs

1 1/2 pounds fresh green beans, ends trimmed
1 small onion, sliced thinly
1/4 cup butter or margarine
1 tsp. lemon juice
1 tsp. minced fresh parsley
1 tsp. minced chopped fresh thyme
1/2 tsp. paprika
salt and pepper to season

Preparation:
Place all the green beans and half the onion in a pan with water, or a microwave safe bowl with a small amount of water, and cook for 10-15 minutes 'til tender. Drain. Melt the butter in a skillet and add the remaining onion, lemon juice, herbs and paprika. Cook for 5 minutes til the onion is soft, add the beans and stir to coat. Cook for a minute or two and serve. 6 servings.

recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews

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

Fresh Tomato and Corn Salsa

You will need:
1/2 cup fresh corn kernels
1 1/4 cups chopped tomato
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped green onion
1/4 cup fresh lemon juice
1 tsp. hot pepper sauce (I also use red pepper flakes)
1/2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. ground cumin

Steam corn and cool. Combine all other ingredients in large bowl, add corn, cover and chill. I usually double this recipe. Enjoy!

From Cooking Light Magazine

Snappy Snap Pea Salad

Serves 4

2 cups snap peas
1/2 cup thinly sliced red onion
2 cups thinly sliced bok choi

Dressing
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 2 limes)
1 teaspoon sugar, or more, to taste
1 small garlic clove, minced
1/2 teaspoon salt
Fresh-ground black pepper to taste

1. In a large bowl, combine the snap peas, red onion, and bok choi. In a smaller bowl, whisk together the olive oil, lime juice, sugar, and garlic.

2. Pour the lime dressing over the vegetables, season with salt and pepper, and toss well. Let the flavors marry for 30 minutes, and serve.

Adapted from Vegetarian Planet

Sugar Snap Stir Fry

Serves 4 to 6
 
12 ounces dried pasta of choice, such as fettuccine or rice noodles

Sauce:
1/4 cup vegetable broth
3 tablespoons good-quality soy sauce
2 tablespoons organic brown sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cornstarch
2 teaspoons peeled, minced fresh ginger
1 clove minced garlic

1 tablespoon extra-virgin olive oil
1 block extra-firm tofu, cubed
1 medium onion, chopped
1 cup sugar snap peas or snow peas, cut in 1-inch pieces
2 cups fresh spinach, coarsely chopped
1/2 cup chopped green onion

1. Bring a large pot of salted water to a rolling boil and cook noodles according to package directions. While pasta cooks, whisk together the broth, soy sauce. brown sugar, sesame oil, sesame seeds, cornstarch, ginger, and garlic in a small bowl, then set aside.

2. Heat the oil in a heavy-bottomed skillet and add tofu, cooking and turning to lightly brown all sides. Remove browned tofu and reserve.

3. Add onions to the pan and cook, stirring frequently, until translucent and fragrant, about 5 minutes. Add sugar snap peas and soy sauce mixture, bring to a boil, reduce heat, and cook until sauce has thickened, about 3 minutes.

4. Add spinach and cook briefly, until just wilted. Add cooked pasta and green onions to pan and stir to combine. Top with browned tofu and serve immediately.

- inspired by Simply in Season

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

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

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

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

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

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

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

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

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

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

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

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