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
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
Cilantro Dressing
3 Tbs. Olive Oil 1 small clove garlic, minced
1 tsp cilantro
1 Tbs. parsley
½ tsp salt 2 Tbs. lemon juice
pinch cayenne
Mix all ingredients. Goes well over grated carrots!
Submitted by Tricia Thomas from Moosewood Restaurant New Classics
1 tsp cilantro
1 Tbs. parsley
½ tsp salt 2 Tbs. lemon juice
pinch cayenne
Mix all ingredients. Goes well over grated carrots!
Submitted by Tricia Thomas from Moosewood Restaurant New Classics
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
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
Caesar Dressing
1/2 to 1 tsp Dijon-type mustard
1 Tbsp expeller-expressed flax oil
1 Tbsp raw wine vinegar
1 egg yolk
1 Tbsp fresh lemon juice
2 anchovy filets (optional)
1 Tbsp finely grated Parmesan cheese
1 clove garlic, peeled & mashed
1/2 cup extra virgin olive oil
Place all ingredients in a food processor and blend until smooth
Submitted by Kate Sullivan, from Sally Fallon's book Nourishing Traditions
1 Tbsp expeller-expressed flax oil
1 Tbsp raw wine vinegar
1 egg yolk
1 Tbsp fresh lemon juice
2 anchovy filets (optional)
1 Tbsp finely grated Parmesan cheese
1 clove garlic, peeled & mashed
1/2 cup extra virgin olive oil
Place all ingredients in a food processor and blend until smooth
Submitted by Kate Sullivan, from Sally Fallon's book Nourishing Traditions
Balsamic Vinaigrette
½ c. olive oil
½ c. balsamic vinegar
1 T. water
1 T. dijon mustard
1 clove garlic finely chopped
Salt and pepper to taste
Whisk together to mix.
½ c. balsamic vinegar
1 T. water
1 T. dijon mustard
1 clove garlic finely chopped
Salt and pepper to taste
Whisk together to mix.
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
Serve
submitted by Patti Andrews; from Ayurvedic Cooking for Westerners by Amadea Morningstar
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
Serve
submitted by Patti Andrews; from Ayurvedic Cooking for Westerners by Amadea Morningstar
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!
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!
Basic Dressing (Healthy)
1 tsp Dijon-type mustard, smooth or grainy
2 Tbsp plus 1 tsp raw wine vinegar
1 Tbsp flax oil
1/2 cup extra virgin olive oil
Dip a fork in to the jar of mustard and transfer about 1 tsp to a small bowl. Add vinegar and mix around. Add olive oil in a thin stream, stirring all the while with a fork, until oil is well mixed or emulsified. Add flax oil and use immediately. Add sea salt and pepper if desired.
Variations on the Basic recipe: Add chopped herbs, garlic, creme fraiche, or blue cheese.
Submitted by Kate Sullivan, from Sally Fallon's book Nourishing Traditions
2 Tbsp plus 1 tsp raw wine vinegar
1 Tbsp flax oil
1/2 cup extra virgin olive oil
Dip a fork in to the jar of mustard and transfer about 1 tsp to a small bowl. Add vinegar and mix around. Add olive oil in a thin stream, stirring all the while with a fork, until oil is well mixed or emulsified. Add flax oil and use immediately. Add sea salt and pepper if desired.
Variations on the Basic recipe: Add chopped herbs, garlic, creme fraiche, or blue cheese.
Submitted by Kate Sullivan, from Sally Fallon's book Nourishing Traditions
Fried Rice with Scallions
4 T. canola oil
2 eggs, lightly beaten
2 T. finely chopped garlic
2 T. chopped fresh ginger
1 bunch scallions, white and green parts chopped & kept separately
2 T. soy sauce
½ t. white pepper
Salt, if needed to taste
4 strips cooked bacon, crumbled or use some Chinese sausage, shredded pork or chicken.
5 c. cold cooked rice, preferably a day old as if use freshly made rice; it sticks together, making lumpy fried rice
Heat wok or large nonstick skillet over high heat. Add oil and coat the pan. When oil shimmers add garlic and ginger, stir fry until soft about a minute or two. Add the chopped white scallion, bacon pieces, and rice. Toss until heated through. Add soy sauce, pepper and egg and toss. Add salt if needed. Put onto platter and top with green chopped scallions. Serve while hot. season t o taste with salt and pepper
submitted by the Cadwells
2 eggs, lightly beaten
2 T. finely chopped garlic
2 T. chopped fresh ginger
1 bunch scallions, white and green parts chopped & kept separately
2 T. soy sauce
½ t. white pepper
Salt, if needed to taste
4 strips cooked bacon, crumbled or use some Chinese sausage, shredded pork or chicken.
5 c. cold cooked rice, preferably a day old as if use freshly made rice; it sticks together, making lumpy fried rice
Heat wok or large nonstick skillet over high heat. Add oil and coat the pan. When oil shimmers add garlic and ginger, stir fry until soft about a minute or two. Add the chopped white scallion, bacon pieces, and rice. Toss until heated through. Add soy sauce, pepper and egg and toss. Add salt if needed. Put onto platter and top with green chopped scallions. Serve while hot. season t o taste with salt and pepper
submitted by the Cadwells
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
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
Garlic-Dill Pickles
Makes ~ 5 quarts
2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar
Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.
Submitted by Cheryl Rowell, from Better Homes and Gardens Canning Book
2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar
Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.
Submitted by Cheryl Rowell, from Better Homes and Gardens Canning Book
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
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
Scallion, Potato & Herb Purée
serves 4
1 lb. potatoes
salt and pepper
4 tbsp. unsalted butter
1/3 C chopped parsley, chervil or other favorite herb
2 to 3 C chopped scallions, including some of the greens
½ C crumbled goat cheese, (add feta for tang; or gruyere for a richer dish!)
1. Peel potatoes (if you prefer) & cut into chunks.
Place in a saucepan, cover with cold water, and add 1 tsp. salt. Bring to a boil & cook until soft, ~ 25 minutes. Set aside a cup of the cooking water, then drain.
2. Melt 1 tbsp. butter in a skillet, add scallions and toss to coat. Season with 1/2 tsp. salt, add ½ cup water and cook gently until softened, about 15 minutes.
3. Combine scallions and potatoes in a bowl and mash with remaining butter, parsley, and enough of the reserved potato water to make a smooth, light puree. (Use warm milk or cream if you prefer a richer dish.) Stir in cheese, if using, and season to taste with salt and pepper
from "Local Flavors" by Deborah Madison
1 lb. potatoes
salt and pepper
4 tbsp. unsalted butter
1/3 C chopped parsley, chervil or other favorite herb
2 to 3 C chopped scallions, including some of the greens
½ C crumbled goat cheese, (add feta for tang; or gruyere for a richer dish!)
1. Peel potatoes (if you prefer) & cut into chunks.
Place in a saucepan, cover with cold water, and add 1 tsp. salt. Bring to a boil & cook until soft, ~ 25 minutes. Set aside a cup of the cooking water, then drain.
2. Melt 1 tbsp. butter in a skillet, add scallions and toss to coat. Season with 1/2 tsp. salt, add ½ cup water and cook gently until softened, about 15 minutes.
3. Combine scallions and potatoes in a bowl and mash with remaining butter, parsley, and enough of the reserved potato water to make a smooth, light puree. (Use warm milk or cream if you prefer a richer dish.) Stir in cheese, if using, and season to taste with salt and pepper
from "Local Flavors" by Deborah Madison
Ratatouille
2 lbs. eggplant, peeled and cubed into 1 inch cubes olive oil
2 lbs. zucchini 1 lb. can crushed tomato
1 large onion, diced 6 oz. can tomato paste
1 lb. green pepper (3-4) 1 c. or more of red wine
4 cloves garlic
crushed salt and pepper to taste
may add oregano, basil, thyme
Take the eggplant and diced vegetables and sauté in 1/4 c. hot olive oil with crushed garlic. The eggplant may absorb the oil so you may need to add more, and keep it hot. When vegetables are soft, not mushy, add crushed tomatoes and tomato paste. Lower the heat and simmer for 30 minutes until everything is soft and well blended. Add the red wine, salt and pepper. You can also add oregano, basil, thyme or other ingredients that are often used with these standard ingredients. Left-overs freeze moderately well. When defrosted and ready to use, pour off the watery liquid, add fresh red wine, tomato paste and other seasonings to taste.
Submitted by the Cadwells, from the Loaf and Ladle Cook Book by Joan S. Harlow
2 lbs. zucchini 1 lb. can crushed tomato
1 large onion, diced 6 oz. can tomato paste
1 lb. green pepper (3-4) 1 c. or more of red wine
4 cloves garlic
crushed salt and pepper to taste
may add oregano, basil, thyme
Take the eggplant and diced vegetables and sauté in 1/4 c. hot olive oil with crushed garlic. The eggplant may absorb the oil so you may need to add more, and keep it hot. When vegetables are soft, not mushy, add crushed tomatoes and tomato paste. Lower the heat and simmer for 30 minutes until everything is soft and well blended. Add the red wine, salt and pepper. You can also add oregano, basil, thyme or other ingredients that are often used with these standard ingredients. Left-overs freeze moderately well. When defrosted and ready to use, pour off the watery liquid, add fresh red wine, tomato paste and other seasonings to taste.
Submitted by the Cadwells, from the Loaf and Ladle Cook Book by Joan S. Harlow
Simple Skillet Turnips & Apples
serves 4
1 tbsp. canola oil
1/2 C fresh apple cider or juice
1/2 C chopped onion
1 small cinnamon stick
1 medium apple, copped (approx. 3/4C)
1/4 tsp. salt
3 C chopped turnips (1/2" cubes)
Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more liquid if necessary to prevent sticking. Simmer until turnips are tender, approx. 20 minutes. Remove cinnamon stick before serving.
from the Rolling Prairie Cookbook
1 tbsp. canola oil
1/2 C fresh apple cider or juice
1/2 C chopped onion
1 small cinnamon stick
1 medium apple, copped (approx. 3/4C)
1/4 tsp. salt
3 C chopped turnips (1/2" cubes)
Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more liquid if necessary to prevent sticking. Simmer until turnips are tender, approx. 20 minutes. Remove cinnamon stick before serving.
from the Rolling Prairie Cookbook
Glazed Turnips
Serves 4
1 lb (450 g) new turnips
1/3 cup (75 g) butter
salt
1 tsp sugar
Method
1. Peel the turnips (if small no need to peel) and cut into small barrel shapes.
2. Melt half the butter and sauté the turnips.
3. Season with salt, sprinkle with sugar and sauté for a few seconds over a high flame to brown them a little.
4. Add enough water just to cover and simmer gently for 20 minutes until the liquid has almost disappeared.
5. Remove from the heat, add the remaining butter and shake to glaze.
From cookitsimply.com
1 lb (450 g) new turnips
1/3 cup (75 g) butter
salt
1 tsp sugar
Method
1. Peel the turnips (if small no need to peel) and cut into small barrel shapes.
2. Melt half the butter and sauté the turnips.
3. Season with salt, sprinkle with sugar and sauté for a few seconds over a high flame to brown them a little.
4. Add enough water just to cover and simmer gently for 20 minutes until the liquid has almost disappeared.
5. Remove from the heat, add the remaining butter and shake to glaze.
From cookitsimply.com
Tuna, Cucumber & Radish Salad
serves 4
3 tbsp. canola oil
2 tbsp. rice vinegar
2 tsp. peeled, minced fresh ginger root
2 (6 oz.) cans tuna, drained
1/2 cucumber, peeled, seeded, halved crosswise & thickly sliced
4 scallions (white and green parts), thinly sliced
4 radishes, thickly sliced
In a large bowl, whisk together oil and vinegar. Add ginger, scallions, cucumber, radishes and tuna and mix to combine. Serve immediately or cover and refrigerate up to 2 hours.
From Live Earth farm CSA newsletter (website)
3 tbsp. canola oil
2 tbsp. rice vinegar
2 tsp. peeled, minced fresh ginger root
2 (6 oz.) cans tuna, drained
1/2 cucumber, peeled, seeded, halved crosswise & thickly sliced
4 scallions (white and green parts), thinly sliced
4 radishes, thickly sliced
In a large bowl, whisk together oil and vinegar. Add ginger, scallions, cucumber, radishes and tuna and mix to combine. Serve immediately or cover and refrigerate up to 2 hours.
From Live Earth farm CSA newsletter (website)
Roasted Pumpkin
1 Pie Pumpkin
Vegetable Oil
Preparation:
Cut pumpkin in half, through the stem end. Scoop seeds (Save to toast later) and stringy membrane.
Place cut side down on heavy baking sheet; Rub generously with vegetable oil.
Roast 30-45 minutes at 375˚ until tender. A knife should easily slide through the flesh.
Cool cut side up. When cooled, scoop flesh out of skin. Puree flesh if desired
Pumpkin & Raisin Scones
Ingredients:
2-1/2 cups flour
½ cup sugar
1-1/2 tsp. baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup cold butter
1 cup pumpkin puree
½ cup milk
1 cup raisins
Preparation:
Preheat the oven to 400˚. Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut the butter in to the dry ingredients. Blend the pumpkin puree with the milk.
Add the pumpkin and milk to the flour mixture. Stir in the raisins until the mixture just comes together. Use a 1/3 cup measure to drop the dough onto a well greased baking sheet.
Bake 12-15 minutes or until the scones are puffed and golden and a toothpick comes out clean.
From: The Boston Globe
2-1/2 cups flour
½ cup sugar
1-1/2 tsp. baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup cold butter
1 cup pumpkin puree
½ cup milk
1 cup raisins
Preparation:
Preheat the oven to 400˚. Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut the butter in to the dry ingredients. Blend the pumpkin puree with the milk.
Add the pumpkin and milk to the flour mixture. Stir in the raisins until the mixture just comes together. Use a 1/3 cup measure to drop the dough onto a well greased baking sheet.
Bake 12-15 minutes or until the scones are puffed and golden and a toothpick comes out clean.
From: The Boston Globe
Pumpkin & Rice
1 Tbs vegetable oil
½ medium pumpkin, peeled and chopped into small pieces
1 green pepper, chopped
2 onions, chopped
3 cloves garlic, finely chopped
Hot water
Salt and pepper to taste
2 cups rice
In a heavy skillet heat vegetable oil over medium heat. Saute the pumpkin, green pepper, onions and garlic in the hot oil until tender. About 10 minutes. Add hot water to cover. Add salt and pepper to taste. Stir. Add rice and simmer, stirring occasionally, over low heat for 25 minutes until pumpkin is tender and rice is done.
submitted by Lenore Cadwell
½ medium pumpkin, peeled and chopped into small pieces
1 green pepper, chopped
2 onions, chopped
3 cloves garlic, finely chopped
Hot water
Salt and pepper to taste
2 cups rice
In a heavy skillet heat vegetable oil over medium heat. Saute the pumpkin, green pepper, onions and garlic in the hot oil until tender. About 10 minutes. Add hot water to cover. Add salt and pepper to taste. Stir. Add rice and simmer, stirring occasionally, over low heat for 25 minutes until pumpkin is tender and rice is done.
submitted by Lenore Cadwell
Favorite Pumpkin Pie
2 cups cooked pumpkin (see Roasted Pumpkin)
¾ cup sugar
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
½ tsp salt
3 eggs, slightly beaten
1 cup light cream
1 - 9 inch unbaked pie shell
Combine pumpkin, sugar, spices and salt. Blend in eggs and cream. Pour into pie shell.
Bake in 400 F oven until knife inserted off center comes out clean (~40-45 minutes).
from Old-Fashioned Pumpkin Recipes
¾ cup sugar
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
½ tsp salt
3 eggs, slightly beaten
1 cup light cream
1 - 9 inch unbaked pie shell
Combine pumpkin, sugar, spices and salt. Blend in eggs and cream. Pour into pie shell.
Bake in 400 F oven until knife inserted off center comes out clean (~40-45 minutes).
from Old-Fashioned Pumpkin Recipes
Pumpkin Pie
2 cups pumpkin
½ tsp salt
2 cups rich milk or cream
½ tsp ginger
1 cup sugar
2 tsp cinnamon (some like less-)
2 eggs, beaten
½ tsp allspice
Prepare a crust and place into pie plate. Mix pumpkin with milk, sugar, beaten eggs, salt and spices. Beat two minutes, or blend until smooth. Pour into pie plate with pastry. Place in 475oF oven for 15 minutes, then reduce the heat and bake 45 minutes at 400oF. Pie is done when knife inserted near center comes out clean.
Notes: I have made both pumpkin pie recipes – the spices are slightly different. Prepare pumpkin as in "Roasted Pumpkin" recipe The first older recipe calls for strained pumpkin which I think would work although I find it easy to mix the ingredients for squash or pumpkin pie in a blender (this makes it very smooth and not stringy).
Submitted by Cheryl Rowell; from Any one can Bake, (1927 Royal Baking Powder)
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
Submitted by Cheryl Rowell; from Old-Fashioned Pumpkin Recipes ~ Bear Wallow Books
Polly's Pumpkin Soup
Serves 6 – 8
Butter for browning
1 pound cooked pumpkin*
1/2 cup diced onions
1 T. honey
12 oz. mushrooms
A dash of nutmeg
3 T. flour
3 cups chicken broth
1 tsp curry powder
Salt and pepper, to taste
1/2 cup half-and-half
In a large pot, melt the butter and brown onions and mushrooms. Stir in the flour and mix to combine. Stir in the curry powder, broth, pumpkin, honey, nutmeg, salt, and pepper. Simmer for 15 minutes. Add the half-and-half and heat until just warm.
*Optional green sauce: 1 cup yogurt mixed with chopped chives, parsley, and green onions.
Ladle the soup into bowls and place a dollop of the green sauce on top if desired.
*Notes: We actually prefer this soup without the “green sauce” on top. I cook the pumpkin by quartering it, cleaning out the seeds and pulp, and then microwaving it until tender. Scoop the cooked pulp out of the skin and puree it in a processor.
Submitted by Margery Prazar
Butter for browning
1 pound cooked pumpkin*
1/2 cup diced onions
1 T. honey
12 oz. mushrooms
A dash of nutmeg
3 T. flour
3 cups chicken broth
1 tsp curry powder
Salt and pepper, to taste
1/2 cup half-and-half
In a large pot, melt the butter and brown onions and mushrooms. Stir in the flour and mix to combine. Stir in the curry powder, broth, pumpkin, honey, nutmeg, salt, and pepper. Simmer for 15 minutes. Add the half-and-half and heat until just warm.
*Optional green sauce: 1 cup yogurt mixed with chopped chives, parsley, and green onions.
Ladle the soup into bowls and place a dollop of the green sauce on top if desired.
*Notes: We actually prefer this soup without the “green sauce” on top. I cook the pumpkin by quartering it, cleaning out the seeds and pulp, and then microwaving it until tender. Scoop the cooked pulp out of the skin and puree it in a processor.
Submitted by Margery Prazar
Mashed Kohlrabi
Just like mashed potatoes. Trim the leaves off the bulb, slice it into two or four pieces and steam or boil until tender (about 15 min.) Mash kohlrabi into a puree, add a little milk, or butter, some salt and dip your finger into puree to taste. Yum!!
From the Live Earth Farm Newsletter
From the Live Earth Farm Newsletter
Kohlrabi Sauté
Yield: 4 to 6 servings
4 Kohlrabi bulbs
1 tbs Butter or margarine
1 tbs Olive oil
1 Garlic clove -- finely chopped
1 Onion – chopped
1 tbs Lemon juice
2 tbs Parsley -- chopped
Salt & freshly Ground Pepper
2 tbs Sour Cream
Peel the tough outer skin from the kohlrabi, and then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and sauté, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.
From recipesource.com (1993 "Shepherd's Garden Seeds Catalog)
4 Kohlrabi bulbs
1 tbs Butter or margarine
1 tbs Olive oil
1 Garlic clove -- finely chopped
1 Onion – chopped
1 tbs Lemon juice
2 tbs Parsley -- chopped
Salt & freshly Ground Pepper
2 tbs Sour Cream
Peel the tough outer skin from the kohlrabi, and then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and sauté, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.
From recipesource.com (1993 "Shepherd's Garden Seeds Catalog)
Herbed Kohlrabi
4 servings
1 lb kohlrabi; peeled and cubed (~2 1/2 cups)
1 tbs butter
2 tsp Dijon mustard
1 tbs snipped fresh parsley
½ tsp dried savory, crushed
Cook kohlrabi, covered in med. saucepan, in enough boiling water to cover for about 10 minutes or until crisp/tender. Drain well. Add the remaining ingredients. Cook and stir over low heat until kohlrabi is coated.
Gourmet Sleuth.com
1 lb kohlrabi; peeled and cubed (~2 1/2 cups)
1 tbs butter
2 tsp Dijon mustard
1 tbs snipped fresh parsley
½ tsp dried savory, crushed
Cook kohlrabi, covered in med. saucepan, in enough boiling water to cover for about 10 minutes or until crisp/tender. Drain well. Add the remaining ingredients. Cook and stir over low heat until kohlrabi is coated.
Gourmet Sleuth.com
Sausage, Kale, and Tomato Soup
2 Tablespoons vegetable oil
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper
• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.
Serve with grated Romano Cheese and crusty bread.
Submitted by Ted and Wendy McCormack
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper
• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.
Serve with grated Romano Cheese and crusty bread.
Submitted by Ted and Wendy McCormack
Hot Sicilian Salad
Serves 4
Wash and drain the vegetables:
2 medium red potatoes
1 medium carrot
1 large bunch fresh kale
Pour about 1" water into medium-sized skillet; bring to boil over high heat. Cube the potatoes into 1/2" pieces, leaving on the skin. Put them in the boiling water, cover and reduce heat to medium. Cook for 5 minutes.
While potatoes are cooking, cube carrots into 1/2-1" pieces and chop the kale in 3/4-1" sections. Add the carrot and kale to the potatoes and cook for another 7 minues covered, on medium heat.
While the vegetables are cooking, make the dressing (easy):
Put into a small bowl
1 Tbl rice vinegar
Whisk into it, in order:
1-1/2 tsp dry oregano
1 tsp dry basil (or 3-4 sprigs fresh basil, minced)
1/2 tsp thyme (optional)
1/4 tsp dry rosemary
1/2 tsp sea salt
black pepper to taste
1-2 tsp apple concentrate
Stir in 2T olive oil.
When vegetables are cooked, tender but not mushy, drain them. Pour the dressing over the salad and toss. Serve at room temperature (or chill it).
Notes: We had this slightly warm and should have made more, this was such a hit -- especially with the fresh minced basil. We used a hand electric mixer to blend the dressing together thoroughly. This makes up fast. It is handy to keep frozen apple concentrate in the freezer and then just scoop out any amount as it is needed. It is also fine to add 2 cloves of garlic to the cooking vegetables if desired.
submitted by Patti Andrews; from The Ayurvedic Cookbook by Amadea Morningstar
Wash and drain the vegetables:
2 medium red potatoes
1 medium carrot
1 large bunch fresh kale
Pour about 1" water into medium-sized skillet; bring to boil over high heat. Cube the potatoes into 1/2" pieces, leaving on the skin. Put them in the boiling water, cover and reduce heat to medium. Cook for 5 minutes.
While potatoes are cooking, cube carrots into 1/2-1" pieces and chop the kale in 3/4-1" sections. Add the carrot and kale to the potatoes and cook for another 7 minues covered, on medium heat.
While the vegetables are cooking, make the dressing (easy):
Put into a small bowl
1 Tbl rice vinegar
Whisk into it, in order:
1-1/2 tsp dry oregano
1 tsp dry basil (or 3-4 sprigs fresh basil, minced)
1/2 tsp thyme (optional)
1/4 tsp dry rosemary
1/2 tsp sea salt
black pepper to taste
1-2 tsp apple concentrate
Stir in 2T olive oil.
When vegetables are cooked, tender but not mushy, drain them. Pour the dressing over the salad and toss. Serve at room temperature (or chill it).
Notes: We had this slightly warm and should have made more, this was such a hit -- especially with the fresh minced basil. We used a hand electric mixer to blend the dressing together thoroughly. This makes up fast. It is handy to keep frozen apple concentrate in the freezer and then just scoop out any amount as it is needed. It is also fine to add 2 cloves of garlic to the cooking vegetables if desired.
submitted by Patti Andrews; from The Ayurvedic Cookbook by Amadea Morningstar
Delicious Bradley Kale
1) Stir-fry 3 onions (whites and greens) in olive oil & fresh garlic.
2) Add 1 lb. ground beef to the skillet. Also add 2 cloves fresh garlic (also from Kingston Market) to skillet and keep simmering.
3) Add about 1 tsp. chili powder and 1/4 tsp. ground cumin.
4) Add 4 leaves chopped kale (more if you wish).
5) After about 10 min., add 1 can stewed tomatoes, 1/2 jar salsa. and 2 cans drained and rinsed dark kidney beans and simmer a few more minutes.
6) Add in 1 bag boil-in-bag brown rice (empty bag) or add 1 cup cooked rice.
7) Simmer 20 minutes, and add lots of Farmer Kate's cilantro (chopped) - simmer another couple minutes and serve.
Submitted by Wilhemina and Charles Bradley
2) Add 1 lb. ground beef to the skillet. Also add 2 cloves fresh garlic (also from Kingston Market) to skillet and keep simmering.
3) Add about 1 tsp. chili powder and 1/4 tsp. ground cumin.
4) Add 4 leaves chopped kale (more if you wish).
5) After about 10 min., add 1 can stewed tomatoes, 1/2 jar salsa. and 2 cans drained and rinsed dark kidney beans and simmer a few more minutes.
6) Add in 1 bag boil-in-bag brown rice (empty bag) or add 1 cup cooked rice.
7) Simmer 20 minutes, and add lots of Farmer Kate's cilantro (chopped) - simmer another couple minutes and serve.
Submitted by Wilhemina and Charles Bradley
Carolina Kale
submitted by Margery Prazar; from the Moosewood Restaurant Low-Fat Favorites
Serves 4 to 6
1 ½ lbs. kale, collards, chard, beet greens, or mustard greens
2 cups chopped canned tomatoes and their juice
1 cup minced onions
1 1/2 teaspoons ground cumin
2 garlic cloves, pressed or minced
1 tsp. Tabasco
1/2 tsp. salt
ground black pepper to taste
Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise in 1/8 inch strips.
Combine the tomatoes, onions, cumin, garlic, tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. Add pepper to taste and serve.
Serve separately as a side dish, or put over brown rice.
Serves 4 to 6
1 ½ lbs. kale, collards, chard, beet greens, or mustard greens
2 cups chopped canned tomatoes and their juice
1 cup minced onions
1 1/2 teaspoons ground cumin
2 garlic cloves, pressed or minced
1 tsp. Tabasco
1/2 tsp. salt
ground black pepper to taste
Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise in 1/8 inch strips.
Combine the tomatoes, onions, cumin, garlic, tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. Add pepper to taste and serve.
Serve separately as a side dish, or put over brown rice.
Kale Skillet Cakes
Serves 4-6.
1 cup flour 2 large eggs
1 cup fine yellow cornmeal
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
1 teaspoon salt, or to taste
Butter or oil for frying
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
In a large bowl, mix the flour, cornmeal, salt, corn and kale. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.
from golden earthworm website
1 cup flour 2 large eggs
1 cup fine yellow cornmeal
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
1 teaspoon salt, or to taste
Butter or oil for frying
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
In a large bowl, mix the flour, cornmeal, salt, corn and kale. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.
from golden earthworm website
Penne with Kale and White Beans
1 ½ lbs Kale
1 16 oz. can cannellini beans, rinsed and drained
3 Tbs. olive oil
½ tsp salt
6 garlic cloves, minced
½ lb. penne
¼ tsp crushed red pepper flakes
¼ cup grated Parmesan cheese
1/3 cup vegetable stock
Bring water to a boil in saucepan (~ 3 quarts). Prepare kale by ripping leaves from stems, bite size pieces (~12 cups). Rinse by immersing in cold water. Drain in colander. Heat oil in large skillet over medium high heat. Add the garlic and red pepper flakes and sauté for 2 min.. Stir in kale, veg. stock and cover pan. Cook until wilted and still bright green (~ 7 min.). Gently stir in beans and salt and keep warm over low heat. Cook pasta in boiling water (al dente). Drain carefully and stir into kale mix along with Parmesan cheese. Serve immediately.
from Main-Course Vegetarian Pleasures by Jeanne Lemlin
1 16 oz. can cannellini beans, rinsed and drained
3 Tbs. olive oil
½ tsp salt
6 garlic cloves, minced
½ lb. penne
¼ tsp crushed red pepper flakes
¼ cup grated Parmesan cheese
1/3 cup vegetable stock
Bring water to a boil in saucepan (~ 3 quarts). Prepare kale by ripping leaves from stems, bite size pieces (~12 cups). Rinse by immersing in cold water. Drain in colander. Heat oil in large skillet over medium high heat. Add the garlic and red pepper flakes and sauté for 2 min.. Stir in kale, veg. stock and cover pan. Cook until wilted and still bright green (~ 7 min.). Gently stir in beans and salt and keep warm over low heat. Cook pasta in boiling water (al dente). Drain carefully and stir into kale mix along with Parmesan cheese. Serve immediately.
from Main-Course Vegetarian Pleasures by Jeanne Lemlin
Colcannon
1 lb. potatoes, peeled for boiling
¼ c. milk
1 bunch kale ( or use cabbage)
¼ c. vegetable or chicken broth
1/2 onion, chopped finely for sauteing (optional)
butter
salt and pepper
pinch of nutmeg
Peel and boil potatoes until tender enough to mash. While potatoes are boiling chop kale into bite size pieces, discard stems. Put kale into pan and add broth and cover. Cook on medium heat until tender. Mash potatoes well, add cooked kale. Add milk (not too much, until moistened). Add a pinch of nutmeg. Add butter, salt and grated pepper to taste. Bake in oven 15 minutes at 350 degrees.
You could also substitute 2 c. sauteed cabbage for the kale along with 1/2 c. sauteed onion to the potatoes for a different vegetable.
submitted by the Cadwell Family
¼ c. milk
1 bunch kale ( or use cabbage)
¼ c. vegetable or chicken broth
1/2 onion, chopped finely for sauteing (optional)
butter
salt and pepper
pinch of nutmeg
Peel and boil potatoes until tender enough to mash. While potatoes are boiling chop kale into bite size pieces, discard stems. Put kale into pan and add broth and cover. Cook on medium heat until tender. Mash potatoes well, add cooked kale. Add milk (not too much, until moistened). Add a pinch of nutmeg. Add butter, salt and grated pepper to taste. Bake in oven 15 minutes at 350 degrees.
You could also substitute 2 c. sauteed cabbage for the kale along with 1/2 c. sauteed onion to the potatoes for a different vegetable.
submitted by the Cadwell Family
Thai Eggplant Dip
Makes ~2 ½ cups
2 medium eggplants
1 Tbs. sesame oil
3-4 cloves garlic
1 Tbs. minced fresh cilantro
1 Tbs. minced fresh ginger
½ tsp. crushed red pepper flakes
2 Tbs. soy sauce salt to taste
2 Tbs. rice vinegar
pita bread
Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350o oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles.
Submitted by Cheryl Rowell from From Asparagus to Zucchini
2 medium eggplants
1 Tbs. sesame oil
3-4 cloves garlic
1 Tbs. minced fresh cilantro
1 Tbs. minced fresh ginger
½ tsp. crushed red pepper flakes
2 Tbs. soy sauce salt to taste
2 Tbs. rice vinegar
pita bread
Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350o oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles.
Submitted by Cheryl Rowell from From Asparagus to Zucchini
Eggplant in Oil
Makes 6 cups
We haven’t tried this, but the recipe noted that “This salad in a jar is fabulous on its own and as an appetizer, served over thinly shredded cabbage for a light lunch or pureed as a creamy dip.”
2 lbs. eggplant
salt
1 chili pepper, fresh or dried
2 cloves garlic
2 Tbs. cider vinegar
2 sprigs rosemary
2 sprigs thyme
salt and pepper
olive oil
Pick small eggplants, firm to the touch. Cut in cubes and sprinkle with salt. Let stand a couple of hours. Rinse briefly under cold water.
Bring large pot of water to a boil and blanch eggplants for 2 minutes. Drain and press with a spoon to extract all the water.
Remove seeds from chili pepper and mince. In mortar, crush garlic with pepper, adding the vinegar a little at a time. Add minced herbs, salt and pepper. If you don’t have mortar, chop garlic finely or crush with garlic press, and then mix with herbs and add vinegar.
Fill jars with eggplants and herb mix without pressing. Cover with olive oil. Seal and place in the sun. Shake jars or mix the contents delicately with a spoon every day for two weeks. Then enjoy!
Submitted by Cheryl Rowell from Preserving for all Seasons
We haven’t tried this, but the recipe noted that “This salad in a jar is fabulous on its own and as an appetizer, served over thinly shredded cabbage for a light lunch or pureed as a creamy dip.”
2 lbs. eggplant
salt
1 chili pepper, fresh or dried
2 cloves garlic
2 Tbs. cider vinegar
2 sprigs rosemary
2 sprigs thyme
salt and pepper
olive oil
Pick small eggplants, firm to the touch. Cut in cubes and sprinkle with salt. Let stand a couple of hours. Rinse briefly under cold water.
Bring large pot of water to a boil and blanch eggplants for 2 minutes. Drain and press with a spoon to extract all the water.
Remove seeds from chili pepper and mince. In mortar, crush garlic with pepper, adding the vinegar a little at a time. Add minced herbs, salt and pepper. If you don’t have mortar, chop garlic finely or crush with garlic press, and then mix with herbs and add vinegar.
Fill jars with eggplants and herb mix without pressing. Cover with olive oil. Seal and place in the sun. Shake jars or mix the contents delicately with a spoon every day for two weeks. Then enjoy!
Submitted by Cheryl Rowell from Preserving for all Seasons
Asian Style Pasta
Serves 4
3 Tbs. soy sauce
3 Tbs. rice vinegar
2 Tbs. smooth peanut butter
1 Tbs. honey
3 garlic cloves minced
2 Tbs. minced fresh ginger
2 eggplants (~ 1 lb. each) peeled and cut into ½ inch chunks
8 oz. snow peas, strings removed, halved diagonally
2 red bell peppers, ribs and seeds removed, cut into ½ inch wide strips
8 oz. papardelle or similar pasta
In a large bowl whisk together soy sauce, vinegar, peanut butter, honey, garlic and ginger; set aside.
Steam eggplant (turning occasionally) about 15 mins., Add peas and peppers and cook until these are crisp-tender and eggplant is tender (~5 min.). Remove steamer from pan.
Cook pasta until al dente.
Combine pasta and vegetables and toss with soy mixture. Serve warm or at room temperature. To make it more spicy add up to 1 tsp. of crushed red pepper to the sauce.
Submitted by Cheryl Rowell summarized from Everyday Food
3 Tbs. soy sauce
3 Tbs. rice vinegar
2 Tbs. smooth peanut butter
1 Tbs. honey
3 garlic cloves minced
2 Tbs. minced fresh ginger
2 eggplants (~ 1 lb. each) peeled and cut into ½ inch chunks
8 oz. snow peas, strings removed, halved diagonally
2 red bell peppers, ribs and seeds removed, cut into ½ inch wide strips
8 oz. papardelle or similar pasta
In a large bowl whisk together soy sauce, vinegar, peanut butter, honey, garlic and ginger; set aside.
Steam eggplant (turning occasionally) about 15 mins., Add peas and peppers and cook until these are crisp-tender and eggplant is tender (~5 min.). Remove steamer from pan.
Cook pasta until al dente.
Combine pasta and vegetables and toss with soy mixture. Serve warm or at room temperature. To make it more spicy add up to 1 tsp. of crushed red pepper to the sauce.
Submitted by Cheryl Rowell summarized from Everyday Food
Balsamic Eggplant and Potatoes
¾ cup high quality balsamic vinegar
¼ cup honey mustard
3 bunches scallions, both green and white parts, trimmed and thinly sliced
4 oz. (jar) sun-dried tomatoes packed in oil, drained and cut into julienned strips
5 Yukon gold potatoes (~2 ½ lbs.) diced and reserved in cold water to cover
¼ cup vegetable oil
1 large eggplant (~1 ¼ lbs) unpeeled but diced
salt and freshly ground pepper to taste
In a bowl, whisk vinegar into mustard. Stir in scallions and tomatoes, set aside.
Pat potatoes dry with paper towels
Heat 2 Tbs. of the oil in large skillet or sauté pan (I used a wok) over high heat until hot. Add the potatoes and cook, tossing gently for 8 minutes. In another skillet, heat the remaining 2 Tbs. oil over high heat until hot. Add the eggplant and cook, tossing occasionally, for 6 minutes. Add the eggplant to the potatoes. Pour in vinegar mix, toss to combine well, and cook over medium heat for ~ 2 minutes (heat through). Season. Can be served hot or at room temp.
Submitted by Cheryl Rowell, from Newman’s Own Cookbook;
¼ cup honey mustard
3 bunches scallions, both green and white parts, trimmed and thinly sliced
4 oz. (jar) sun-dried tomatoes packed in oil, drained and cut into julienned strips
5 Yukon gold potatoes (~2 ½ lbs.) diced and reserved in cold water to cover
¼ cup vegetable oil
1 large eggplant (~1 ¼ lbs) unpeeled but diced
salt and freshly ground pepper to taste
In a bowl, whisk vinegar into mustard. Stir in scallions and tomatoes, set aside.
Pat potatoes dry with paper towels
Heat 2 Tbs. of the oil in large skillet or sauté pan (I used a wok) over high heat until hot. Add the potatoes and cook, tossing gently for 8 minutes. In another skillet, heat the remaining 2 Tbs. oil over high heat until hot. Add the eggplant and cook, tossing occasionally, for 6 minutes. Add the eggplant to the potatoes. Pour in vinegar mix, toss to combine well, and cook over medium heat for ~ 2 minutes (heat through). Season. Can be served hot or at room temp.
Submitted by Cheryl Rowell, from Newman’s Own Cookbook;
Cucumber Salad
1 large cucumber
½ teaspoon salt
½ cup sour cream
4 tsp. vinegar
½ tsp. dill
2 Tbs. chives
dash pepper
Thinly slice the cucumber and spread out on plate or platter. Sprinkle with salt and let sit for 30 minutes. Drain off excess liquid and blot with paper towels. Mix sour cream, vinegar, dill, chives, and pepper in a bowl. Stir in cucumber slices.
Chill until ready to serve.
½ teaspoon salt
½ cup sour cream
4 tsp. vinegar
½ tsp. dill
2 Tbs. chives
dash pepper
Thinly slice the cucumber and spread out on plate or platter. Sprinkle with salt and let sit for 30 minutes. Drain off excess liquid and blot with paper towels. Mix sour cream, vinegar, dill, chives, and pepper in a bowl. Stir in cucumber slices.
Chill until ready to serve.
Cold Cucumber Soup
3 cucumbers, peeled
2 T. butter
1 leek, or use 2-3 scallions, sliced (white part only)
1 bay leaf
1 T. flour
3 c. chicken stock
Salt and pepper
½ c. sour cream or plain yogurt
1 t. salt
1 c. heavy cream
juice of 1/2 lemon (~l T.)
1 t. finely chopped fresh mint
Cube 2 of the cucumbers. Sauté in butter with leek and bay leaf. Cook until tender but not brown, about 20 minutes. Stir in flour. Add chicken stock and salt. Simmer for 30 minutes.
Put mixture through food mill or blender/processor. Blend 1/2 at a time. Remove seeds and grate remaining cucumber. Add to soup with cream and lemon.
Submitted by Lenore Cadwell
2 T. butter
1 leek, or use 2-3 scallions, sliced (white part only)
1 bay leaf
1 T. flour
3 c. chicken stock
Salt and pepper
½ c. sour cream or plain yogurt
1 t. salt
1 c. heavy cream
juice of 1/2 lemon (~l T.)
1 t. finely chopped fresh mint
Cube 2 of the cucumbers. Sauté in butter with leek and bay leaf. Cook until tender but not brown, about 20 minutes. Stir in flour. Add chicken stock and salt. Simmer for 30 minutes.
Put mixture through food mill or blender/processor. Blend 1/2 at a time. Remove seeds and grate remaining cucumber. Add to soup with cream and lemon.
Submitted by Lenore Cadwell
Chilled Cucumber Soup
Makes about 2 cups
Process:
With the shredding disk in place, shred
1 small onion, whole or halved
Change to metal blade and add to the beaker
2 c plain yogurt
2 tsp white vinegar
2 tsp olive oil
12 to 15 fresh mint leaves (or 1-1/2 tsp dried mint leaves)
1 garlic clove
1 tsp salt
4-5 fresh dill stalks (or ½ tsp dried dill weed) (or parsley)
Process until a smooth mixture is formed, about 15-20 seconds. Remove chopping blade disturbing yogurt mixture as little as possible, and reinsert shredding disk. Cover and fit cucumber into the feed tube. Shred, using moderate pressure on plunger. Transfer the soup to a bowl. Cover and chill.
Serve very cold. If desired, top each serving with freshly chopped dill or parsley.
submitted by Patti Andrews from New Recipes for the Cuisinart by James Beard and Carl Jerome
Process:
With the shredding disk in place, shred
1 small onion, whole or halved
Change to metal blade and add to the beaker
2 c plain yogurt
2 tsp white vinegar
2 tsp olive oil
12 to 15 fresh mint leaves (or 1-1/2 tsp dried mint leaves)
1 garlic clove
1 tsp salt
4-5 fresh dill stalks (or ½ tsp dried dill weed) (or parsley)
Process until a smooth mixture is formed, about 15-20 seconds. Remove chopping blade disturbing yogurt mixture as little as possible, and reinsert shredding disk. Cover and fit cucumber into the feed tube. Shred, using moderate pressure on plunger. Transfer the soup to a bowl. Cover and chill.
Serve very cold. If desired, top each serving with freshly chopped dill or parsley.
submitted by Patti Andrews from New Recipes for the Cuisinart by James Beard and Carl Jerome
Swiss Chard & Carmelized Onion Calzone
Serves 4
1 pound pizza dough (homemade or purchased)
2 bunches of chard, rough chopped
1 large onion, sliced
1 tablespoon chopped garlic
2 cups ricotta
½ teaspoon nutmeg
2 teaspoons salt
1 teaspoon pepper
¼ cup vegetable oil
2 tablespoons olive oil
Preparation:
Preheat oven to 450˚ with pizza stone inside.
Heat vegetable oil in heavy skillet and add onion. Cook over medium heat, stirring frequently for 10-15 minutes until soft and browned. You may need to add a few tablespoons more oil as it cooks and lower the heat to keep from scorching.
Add chard and garlic to the onions and cook 5 minutes until wilted. Cool chard and onion mixture 20-30 minutes until cool enough to handle. Squeeze any extra water from the chard.
Mix ricotta with seasonings and add chard and onions. Adjust seasonings.
Divide dough in half. For each half, role the dough into a 10” circle. Drizzle dough with olive oil.
Evenly spread half of the chard mixture over half of the 10” dough circle. Fold dough over the mixture and dough to form a half-moon shape and crimp with thumbs.
Bake 12 minutes or until golden. Enjoy with roasted tomato sauce.
1 pound pizza dough (homemade or purchased)
2 bunches of chard, rough chopped
1 large onion, sliced
1 tablespoon chopped garlic
2 cups ricotta
½ teaspoon nutmeg
2 teaspoons salt
1 teaspoon pepper
¼ cup vegetable oil
2 tablespoons olive oil
Preparation:
Preheat oven to 450˚ with pizza stone inside.
Heat vegetable oil in heavy skillet and add onion. Cook over medium heat, stirring frequently for 10-15 minutes until soft and browned. You may need to add a few tablespoons more oil as it cooks and lower the heat to keep from scorching.
Add chard and garlic to the onions and cook 5 minutes until wilted. Cool chard and onion mixture 20-30 minutes until cool enough to handle. Squeeze any extra water from the chard.
Mix ricotta with seasonings and add chard and onions. Adjust seasonings.
Divide dough in half. For each half, role the dough into a 10” circle. Drizzle dough with olive oil.
Evenly spread half of the chard mixture over half of the 10” dough circle. Fold dough over the mixture and dough to form a half-moon shape and crimp with thumbs.
Bake 12 minutes or until golden. Enjoy with roasted tomato sauce.
Sauteed Greens
3 Tbl oil
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari
Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!
Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.
Variation: Sliced radishes are good to add in too!
Patti Andrews
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari
Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!
Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.
Variation: Sliced radishes are good to add in too!
Patti Andrews
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