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

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

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

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

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.

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

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

Sweet & Sour Salad Dressing

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

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

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

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

Squash Pickles

Makes 6-7 pints

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

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

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

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

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

Sweet Cucumber Pickles

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

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

Submitted by Cheryl Rowell

Pumpkin Seeds

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

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

Greens & Tofu

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

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

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

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

Summer Squash Ice Box Pickles (Sweet)

Yield is 2 quarts, but halve the recipe for 1 (or make both and share with your neighbors!)

7 cups thinly sliced zucchini, summer squash or a combination
1 cup thinly sliced onions
1 cup grated carrot
1 green pepper, chopped finely
1 cup cider vinegar
2 cups sugar
1 Tbs. pickling salt
1 Tbs. dill seeds

Combine all ingredients in a large, non reactive bowl. Mix well and refrigerate overnight.

Pack the vegetables tightly into quart jars. Cover with the brine (juice). Refrigerate. These pickles keep well in the fridge for up to three months.

Submitted by Cheryl Rowell from a recipe donated by Jude Gates

Zucchini Relish

Makes 8 – 10 cups (small canning jars).

10 cups zucchini, cut into small cubes (about 4 pounds)
4 cups chopped onion
5 Tablespoons kosher salt

Mix together and add kosher salt. Let stand overnight. In the morning, rinse with cold water and allow to drain in colander. Put zucchini/onion mixture into a large pot.

Add:
1 Tablespoon cornstarch
2 Tablespoons celery seed
1 green pepper, finely chopped
1 red pepper, finely chopped
5 cups sugar
1 teaspoon black pepper
1 Tablespoon turmeric
2 1/2 cups white or cider vinegar.

Mix well. Bring to a simmer, then simmer for 30 minutes. Pour into hot, sterilized jars. Seal. Do not process.

NOTE: I have had trouble with the seal failing, so I keep in refrigerator for up to a year. This is my family’s favorite relish. Great on hot dogs, hamburgers. Can also be put over cream cheese and served with crackers as an appetizer.

Submitted by Jude Gates