Fennel is a light, juicy, crunchy,refreshing taste treat. There is a whiff of licorice or anise flavor to it. Both the tender bulb, stalks, and dill like leaves are edible, though the bulb is used the most. Fennel goes quickly served raw as a crunchy addition to salads, or just on a plate with kosher salt (!) or a dip,or a simple dressing of olive oil,lemon juice and salt. To use, trim the stalks and bottom of the bulb,then cut it in half. Lay each half flat and quarter, slice, or chop as you like. It’s also wonderful for clearing the palate between a meal and
dessert.
Store it loosely wrapped in a plastic bag in the fridge. Be careful not to let it get too cold. Like lettuce and celery, fennel's high water content makes it prone to freezing in overly cold fridges. Fennel fresh from the farm will keep up to 10 days. When cooked, fennel is tender and sweet. Add it as wedges or slices to sautes, roast it, add it to the pan with other vegetables when roasting a chicken, or slowly cook it in olive oil or butter until tender and gently browning.
Shhh, don’t tell! As children we loved to chew on fresh fennel. The adults would give us the stalks, which we would put them on our noses and “play Pinocchio,” probably because the Italian finocchio sounded a lot like this character’s name.
submitted by Patti Andrews
About...Sorrel!
from: Jane Grigson's Vegetable Book
About Sorrel Jane Grigson writes:
"I learnt the advantages of sorrel in France, where every garden however small -- or at least every garden in Touraine and Anjou -- has a patch of [sorrel] as close to the kitchen door as possible. We visit a friend in the early evening... Suddenly ... she remembers food and rushes to the nearest corner of the vegetable patch to grab a couple of handfuls of sorrel. In a quarter of an hour we are eating a lively soup, fresh and agreeably sharp, that she has made with the minimum of trouble.
In France everyone, it seems, knows about sorrel, and the homely standby of quick sorrel soup... Sorrel soup, sorrel omelette, sorrel sauce with fish or eggs mollet, turn a frugal meal into something special. People wonder if it's spinach with lemon juice? No...
Sorrel comes half-way between vegetables and flavouring. A few chopped leaves can be added to a green salad for zest. A larger quantity can be cooked down to fill omelettes, like spinach, or to make soups and sauces. The best-known of French sorrel soups is made purely of sorrel and water, with an enriching finale of egg yolks and cream."
About cooking garden "things":
"Most people spoil garden things by over boiling them. All things that are green should have a little crispness, for if they are overboil'd they neither have any sweetness or beauty."
~ Hannah Glasse
submitted by Patti Andrews
About Sorrel Jane Grigson writes:
"I learnt the advantages of sorrel in France, where every garden however small -- or at least every garden in Touraine and Anjou -- has a patch of [sorrel] as close to the kitchen door as possible. We visit a friend in the early evening... Suddenly ... she remembers food and rushes to the nearest corner of the vegetable patch to grab a couple of handfuls of sorrel. In a quarter of an hour we are eating a lively soup, fresh and agreeably sharp, that she has made with the minimum of trouble.
In France everyone, it seems, knows about sorrel, and the homely standby of quick sorrel soup... Sorrel soup, sorrel omelette, sorrel sauce with fish or eggs mollet, turn a frugal meal into something special. People wonder if it's spinach with lemon juice? No...
Sorrel comes half-way between vegetables and flavouring. A few chopped leaves can be added to a green salad for zest. A larger quantity can be cooked down to fill omelettes, like spinach, or to make soups and sauces. The best-known of French sorrel soups is made purely of sorrel and water, with an enriching finale of egg yolks and cream."
About cooking garden "things":
"Most people spoil garden things by over boiling them. All things that are green should have a little crispness, for if they are overboil'd they neither have any sweetness or beauty."
~ Hannah Glasse
submitted by Patti Andrews
Green Beans With Herbs
1 1/2 pounds fresh green beans, ends trimmed
1 small onion, sliced thinly
1/4 cup butter or margarine
1 tsp. lemon juice
1 tsp. minced fresh parsley
1 tsp. minced chopped fresh thyme
1/2 tsp. paprika
salt and pepper to season
Preparation:
Place all the green beans and half the onion in a pan with water, or a microwave safe bowl with a small amount of water, and cook for 10-15 minutes 'til tender. Drain. Melt the butter in a skillet and add the remaining onion, lemon juice, herbs and paprika. Cook for 5 minutes til the onion is soft, add the beans and stir to coat. Cook for a minute or two and serve. 6 servings.
recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews
Thyme and Cheese Biscuits
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk
Preparation:
Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary.
Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.
recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews
Buttermilk Herb Dressing and Croutons
Dressing:
2/3 cup buttermilk
2 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. each pepper and minced garlic
2 tablespoons snipped chives
1 tablespoon chopped fresh thyme
Preparation:
In small bowl whisk all ingredients together.
Croutons:
2 slices of thick Italian bread, crusts trimmed and cubed
1 1/2 tsp. olive oil
1 tsp. finely chopped thyme leaves
Preparation:
In large skillet toast bread cubes in oil over medium high heat tossing for about 5 minutes until golden. Remove from heat and stir in thyme.
recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews
2/3 cup buttermilk
2 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. each pepper and minced garlic
2 tablespoons snipped chives
1 tablespoon chopped fresh thyme
Preparation:
In small bowl whisk all ingredients together.
Croutons:
2 slices of thick Italian bread, crusts trimmed and cubed
1 1/2 tsp. olive oil
1 tsp. finely chopped thyme leaves
Preparation:
In large skillet toast bread cubes in oil over medium high heat tossing for about 5 minutes until golden. Remove from heat and stir in thyme.
recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews
Authentic Ceasar Salad
salad:
1 large head romaine lettuce, chopped
1 coddled egg (boil 2-3 minutes)
1/4 c. shredded parmesean cheese
3-4 anchovies,
chopped black pepper to taste
dressing:
1/3 c. olive oil
1 tsp. worchester sauce
1/2 tsp salt
1/4 tsp. dry mustard
juice of 1 lemon
1 clove minced garlic
Preparation:
Combine all, top with dressing, top with homemade croutons to make it extra special!
"Here is an amazing recipe for the great romaine lettuce from Willow Pond Farm."
Submitted by Jena Bulger
1 large head romaine lettuce, chopped
1 coddled egg (boil 2-3 minutes)
1/4 c. shredded parmesean cheese
3-4 anchovies,
chopped black pepper to taste
dressing:
1/3 c. olive oil
1 tsp. worchester sauce
1/2 tsp salt
1/4 tsp. dry mustard
juice of 1 lemon
1 clove minced garlic
Preparation:
Combine all, top with dressing, top with homemade croutons to make it extra special!
"Here is an amazing recipe for the great romaine lettuce from Willow Pond Farm."
Submitted by Jena Bulger
White Pizzas with Arugula
For the dough:
1 1/4 cups warm (100 to 110 degrees) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled
For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced
Preparation:
Mix the dough.
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
Knead by hand.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Let it rise.Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Make garlic oil.Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 degrees. (Be sure your oven is clean!)
Portion the dough.
Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Stretch the dough.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
Top the dough.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Make the vinaigrette.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
Add the greens.When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.
TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.
TIP To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.
from Ina Garten
Arugula Salad
7 cups trimmed arugula (about 5 ounces)
Dressing:
1/4 cup thinly sliced shallots
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 tablespoon water
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Topping:
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
Preparation:
Place arugula in a large bowl. Combine shallots, lemon juice, olive oil, 1 tablespoon water, kosher salt, and black pepper; stir with a whisk. Pour over arugula; toss. Sprinkle with cheese.
Jena says: "This is great with farm fresh arugula!!"
Nutritional Information:
Calories: 38 (76% from fat), Fat: 3.2g (sat 0.8g,mono 2g,poly 0.3g), Protein: 1.5g,
Carbohydrate: 1.3g, Fiber: 0.3g, Cholesterol: 2mg, Iron: 0.3mg, Sodium: 102mg, Calcium: 57mg
submitted by Jena Bulger from Cooking Light (9/08 issue)
About... Asian Greens
Many of us know and love Arugula, which is one of several Asian greens to pick and use raw in salads or cooked. Asian greens can be surprisingly sweet and tender, especially when small, or have more of a spicky "kick" when larger. They are great to add to any salad. Lightly stir-fried, or added to any recipe, these greens add a rich array of vitamins and minerals, as deep-color veggies always do. These can be used in any recipe for other cooked greens.
Maggie's favorite is just to wash, chop, add salad dressing, and eat!
Spicy (or not) Asian Greens with Tofu in 5 minutes!
1 tsp - 1 Tbsp oil (Peanut, canola, grapeseed, or any clear, mostly-flavourless oil with a high smoke point)
4 cloves garlic, moderately finely chopped
1 tsp chilli paste, or fresh chilli chopped (optional)
1 bunch Asian greens, washed and chopped into 2" bite-sized lengths (especially "Water spinach" or kangkung, Chinese broccoli or gai lan, choy sum; or any any sturdy western green in the brassica family, such as broccolini, rapini, tat soi or kale; but maybe not bok choi or other "heart style" cabbages)
Tofu, about 3-4 squares (about 2" square and just under 1" tall) of firm (or the non-sponge fried) tofu to go with one bunch of greens, sliced in thin 1/4" slices
Chinese light soy sauce or Japanese tamari
Heat the oil in a wok or stir-fry pan. Add the chilli and garlic and stir-fry vigorously until the garlic starts to soften, but not brown. Add the tofu and stir-fry another minute or two. You only need to heat it through and get it coated in the oil/garlic/chilli. Add the greens and a shake of soy sauce and stir-fry until the greens are wilted/cooked. Timing for this will vary depending on the sturdiness of the greens. Serve over rice. Total cooking time: 5 minutes, for the actual stir-frying. The prep work can be done while the rice is cooking. Serves: 2-4
Source: The Oeconomist http://oeconomist.infotrope.net/
Maggie's favorite is just to wash, chop, add salad dressing, and eat!
Spicy (or not) Asian Greens with Tofu in 5 minutes!
1 tsp - 1 Tbsp oil (Peanut, canola, grapeseed, or any clear, mostly-flavourless oil with a high smoke point)
4 cloves garlic, moderately finely chopped
1 tsp chilli paste, or fresh chilli chopped (optional)
1 bunch Asian greens, washed and chopped into 2" bite-sized lengths (especially "Water spinach" or kangkung, Chinese broccoli or gai lan, choy sum; or any any sturdy western green in the brassica family, such as broccolini, rapini, tat soi or kale; but maybe not bok choi or other "heart style" cabbages)
Tofu, about 3-4 squares (about 2" square and just under 1" tall) of firm (or the non-sponge fried) tofu to go with one bunch of greens, sliced in thin 1/4" slices
Chinese light soy sauce or Japanese tamari
Heat the oil in a wok or stir-fry pan. Add the chilli and garlic and stir-fry vigorously until the garlic starts to soften, but not brown. Add the tofu and stir-fry another minute or two. You only need to heat it through and get it coated in the oil/garlic/chilli. Add the greens and a shake of soy sauce and stir-fry until the greens are wilted/cooked. Timing for this will vary depending on the sturdiness of the greens. Serve over rice. Total cooking time: 5 minutes, for the actual stir-frying. The prep work can be done while the rice is cooking. Serves: 2-4
Source: The Oeconomist http://oeconomist.infotrope.net/
Swiss Chard and Sweet Pea Manicotti
Yields: 12 stuffed manicotti
Cook the manicotti as directed. Drain and rinse with cold water. Set aside.
Grease 13x9 glass baking dish liberally with butter or cooking spray.
For the filling, you will need:
1 head (about 12 ounces) red or white swiss chard
2 tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
3/4 cup frozen petite peas, thawed
1 cup shredded mozzarella cheese (4 ounces)
3/4 cup grated parmesan cheese (2 ounces)
1/4 cup fresh chopped basil leaves
3/4 tsp. salt
1/4 tsp. ground black pepper
1 (26 ounces) jar of your favorite tomato sauce or homemade sauce
Extra mozzarella and parmesan cheese for topping
Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta chesse, peas, mozzarella, parmesan, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Fill each manicotti shell with filling. Place each filled manicotti in prepared baking dish. Top with tomato sauce. Sprinkle with mozzarella and parmesan cheese.
Bake for 30 to 35 minutes until tops are golden. Cool for 5 minutes before serving. Enjoy!
submitted by Erica Regan from www.foodnetwork.com
Cook the manicotti as directed. Drain and rinse with cold water. Set aside.
Grease 13x9 glass baking dish liberally with butter or cooking spray.
For the filling, you will need:
1 head (about 12 ounces) red or white swiss chard
2 tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
3/4 cup frozen petite peas, thawed
1 cup shredded mozzarella cheese (4 ounces)
3/4 cup grated parmesan cheese (2 ounces)
1/4 cup fresh chopped basil leaves
3/4 tsp. salt
1/4 tsp. ground black pepper
1 (26 ounces) jar of your favorite tomato sauce or homemade sauce
Extra mozzarella and parmesan cheese for topping
Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta chesse, peas, mozzarella, parmesan, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Fill each manicotti shell with filling. Place each filled manicotti in prepared baking dish. Top with tomato sauce. Sprinkle with mozzarella and parmesan cheese.
Bake for 30 to 35 minutes until tops are golden. Cool for 5 minutes before serving. Enjoy!
submitted by Erica Regan from www.foodnetwork.com
Fresh Tomato and Corn Salsa
You will need:
1/2 cup fresh corn kernels
1 1/4 cups chopped tomato
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped green onion
1/4 cup fresh lemon juice
1 tsp. hot pepper sauce (I also use red pepper flakes)
1/2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. ground cumin
Steam corn and cool. Combine all other ingredients in large bowl, add corn, cover and chill. I usually double this recipe. Enjoy!
From Cooking Light Magazine
1/2 cup fresh corn kernels
1 1/4 cups chopped tomato
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped green onion
1/4 cup fresh lemon juice
1 tsp. hot pepper sauce (I also use red pepper flakes)
1/2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. ground cumin
Steam corn and cool. Combine all other ingredients in large bowl, add corn, cover and chill. I usually double this recipe. Enjoy!
From Cooking Light Magazine
Savory Zucchini Bread
Yield: 1 Loaf
3 cups shredded zucchini (squeeze in a kitchen towel to drain liquid)
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup parmigiano reggiano
4 Tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper or red pepper flakes
1/2 tsp kosher salt
1 cup low-fat plain yogurt
4 whole eggs
1/2 cup extra virgin olive oil
1 Tbsp shredded fresh basil (you could use up to 1 cup)
1/2 cup walnuts (optional)
Preheat oven to 350. Combine the first 9 ingredients and set aside. Mix the yogurt, eggs and oil and add to the flour mixture and mix lightly until blended. Fold in the basil last. Place bagter into a greased and floured bread pan and bake for 1 hour. The center of the bread should spring back when bread is done.
From New Hampshire Magazine (9/07)
3 cups shredded zucchini (squeeze in a kitchen towel to drain liquid)
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup parmigiano reggiano
4 Tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper or red pepper flakes
1/2 tsp kosher salt
1 cup low-fat plain yogurt
4 whole eggs
1/2 cup extra virgin olive oil
1 Tbsp shredded fresh basil (you could use up to 1 cup)
1/2 cup walnuts (optional)
Preheat oven to 350. Combine the first 9 ingredients and set aside. Mix the yogurt, eggs and oil and add to the flour mixture and mix lightly until blended. Fold in the basil last. Place bagter into a greased and floured bread pan and bake for 1 hour. The center of the bread should spring back when bread is done.
From New Hampshire Magazine (9/07)
Garlic Vinaigrette
Here is a classic recipe for a garlic salad dressing that goes well with a wide variety of salads.
1/4 cup pure apple cider vinegar
1/2 cup olive oil or sunflower seed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
one or more cloves of garlic, crushed, chopped or sliced
Shake the first four ingredients together and taste. There should be a nice balance with no one ingredient dominating. Adjust if necessary, and then add the garlic.
From Boundary Garlic Farm, British Columbia, www.garlicfarm.ca
1/4 cup pure apple cider vinegar
1/2 cup olive oil or sunflower seed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
one or more cloves of garlic, crushed, chopped or sliced
Shake the first four ingredients together and taste. There should be a nice balance with no one ingredient dominating. Adjust if necessary, and then add the garlic.
From Boundary Garlic Farm, British Columbia, www.garlicfarm.ca
Garlic Stir-Fried Snap Peas
Makes 3 - 4 servings
3 cups sugar snap peas
1 Tbsp oil (any mild one)
2 large garlic cloves, minced
2 tsp fresh lemon juice
Salt and pepper to taste
Cooked rice (optional)
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2 - 4 minutes on medium heat. Remove and sprinkle on lemon juice, and salt and pepper. Serve over rice, if desired.
From From Asparagus to Zucchini
3 cups sugar snap peas
1 Tbsp oil (any mild one)
2 large garlic cloves, minced
2 tsp fresh lemon juice
Salt and pepper to taste
Cooked rice (optional)
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2 - 4 minutes on medium heat. Remove and sprinkle on lemon juice, and salt and pepper. Serve over rice, if desired.
From From Asparagus to Zucchini
Snappy Snap Pea Salad
Serves 4
2 cups snap peas
1/2 cup thinly sliced red onion
2 cups thinly sliced bok choi
Dressing
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 2 limes)
1 teaspoon sugar, or more, to taste
1 small garlic clove, minced
1/2 teaspoon salt
Fresh-ground black pepper to taste
1. In a large bowl, combine the snap peas, red onion, and bok choi. In a smaller bowl, whisk together the olive oil, lime juice, sugar, and garlic.
2. Pour the lime dressing over the vegetables, season with salt and pepper, and toss well. Let the flavors marry for 30 minutes, and serve.
Adapted from Vegetarian Planet
2 cups snap peas
1/2 cup thinly sliced red onion
2 cups thinly sliced bok choi
Dressing
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 2 limes)
1 teaspoon sugar, or more, to taste
1 small garlic clove, minced
1/2 teaspoon salt
Fresh-ground black pepper to taste
1. In a large bowl, combine the snap peas, red onion, and bok choi. In a smaller bowl, whisk together the olive oil, lime juice, sugar, and garlic.
2. Pour the lime dressing over the vegetables, season with salt and pepper, and toss well. Let the flavors marry for 30 minutes, and serve.
Adapted from Vegetarian Planet
About... Sugar Snap Peas
Eating: eat sugar snap peas as fresh as possible, within four or five days of harvest.
Storing: To store them, put whole, unwashed peas in a perforated plastic bag in the crisper drawer of your refrigerator.
Freezing: Peas freeze well, but will lose their crunchy texture. Blanch all kinds of peas for 2 minutes, rinse under cold water to stop cooking process, drain well, and pack into airtight containers such as zip-lock freezer bags. [It is best to remove strings from sugar snap peas before freezing: snap off stem tip toward the flat side of the pod and pull downward.]
Tips from From Asparagus to Zucchini
Storing: To store them, put whole, unwashed peas in a perforated plastic bag in the crisper drawer of your refrigerator.
Freezing: Peas freeze well, but will lose their crunchy texture. Blanch all kinds of peas for 2 minutes, rinse under cold water to stop cooking process, drain well, and pack into airtight containers such as zip-lock freezer bags. [It is best to remove strings from sugar snap peas before freezing: snap off stem tip toward the flat side of the pod and pull downward.]
Tips from From Asparagus to Zucchini
Scallion Rice
2 tsp salt
2 cups unconverted long grain rice
1/3 cup finely chopped white part of scallion
1 Tbsp unsalted butter
1/4 cup thinly sliced scallion greens
In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste.
From www.epicurious.com
2 cups unconverted long grain rice
1/3 cup finely chopped white part of scallion
1 Tbsp unsalted butter
1/4 cup thinly sliced scallion greens
In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste.
From www.epicurious.com
Scallion and Potato Patties
Serves 4
1 Tbsp butter
1 cup chopped scallions (about 10 scallions)
2 eggs
1 1/2 cups cold mashed potatoes
1/4 cup dried bread crumbs
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
3 Tbsp vegetable oil
1. Melt the butter in a medium skillet over medium heat. When the foam subsides, add the scallions; sauté until tender, 3 to 5 minutes.
2. Beat the eggs in a medium bowl. Add the sautéed scallions, mashed potatoes, bread crumbs, salt, nutmeg, and pepper. Stir until well combined.
3. Place a baking pan in the oven and preheat the oven to 250F.
4. Heat the oil in a large skillet over medium-high heat. Shape the scallion and potato mixture into manageable patties. Saute the patties in the skillet, turning them once, until they are golden brown on both sides, 2 to 3 minutes per side. Transfer the cooked patties to the baking pan in the oven to keep them warm while you sauté the next batch. Serve warm.
From Farmer John’s Cookbook
1 Tbsp butter
1 cup chopped scallions (about 10 scallions)
2 eggs
1 1/2 cups cold mashed potatoes
1/4 cup dried bread crumbs
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
3 Tbsp vegetable oil
1. Melt the butter in a medium skillet over medium heat. When the foam subsides, add the scallions; sauté until tender, 3 to 5 minutes.
2. Beat the eggs in a medium bowl. Add the sautéed scallions, mashed potatoes, bread crumbs, salt, nutmeg, and pepper. Stir until well combined.
3. Place a baking pan in the oven and preheat the oven to 250F.
4. Heat the oil in a large skillet over medium-high heat. Shape the scallion and potato mixture into manageable patties. Saute the patties in the skillet, turning them once, until they are golden brown on both sides, 2 to 3 minutes per side. Transfer the cooked patties to the baking pan in the oven to keep them warm while you sauté the next batch. Serve warm.
From Farmer John’s Cookbook
Grilled Scallions with Sesame Oil
Serves 2
8 scallions, greens trimmed to 5 inches, cut in half lengthwise
toasted sesame oil
salt & freshly ground black pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil. Pour a little toasted sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper.
Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.
From Farmer John’s Cookbook
8 scallions, greens trimmed to 5 inches, cut in half lengthwise
toasted sesame oil
salt & freshly ground black pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil. Pour a little toasted sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper.
Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.
From Farmer John’s Cookbook
Scape Sprinkles
Blanch scapes in boiling water about 3 minutes and then shock in iced water to set the color.
Dice fine, then scatter on salad or pizza, add to sautés briefly, as a garnish, and so on.
From Old Shaw Farm - www.oldshawfarm.com
Dice fine, then scatter on salad or pizza, add to sautés briefly, as a garnish, and so on.
From Old Shaw Farm - www.oldshawfarm.com
Garlic Scape Potato Cake
Sauté finely-diced scapes in butter, then add a few tablespoons of water and boil it off. Shred some potatoes in your Cuisinart or mandoline, squeeze out as much water as you can, and then toss
with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.
Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the
top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.
From Old Shaw Farm - www.oldshawfarm.com
with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.
Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the
top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.
From Old Shaw Farm - www.oldshawfarm.com
Spinach & Scape Frittata
3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Adapted from www.dakotagarlic.com
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Adapted from www.dakotagarlic.com
Deviled Eggs with Radishes, Chives, And Thyme
10 large eggs, hard boiled, peeled
1/4 cup plain yogurt or mayonnaise
4 teaspoons Dijon mustard
1/3 cup finely chopped radishes
4 teaspoons chopped fresh chives
4 teaspoons chopped fresh thyme
Additional chopped fresh chives, thyme, and radishes
1. Halve eggs lengthwise and transfer yolks to a medium bowl. Mash yolks with fork.
2. Mix in yogurt or mayo and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme.
3. Season filling to taste with salt and a generous amount of pepper.
4. Spoon into egg whites, mounding center. Top with additional chives, thyme and radishes. Arrange on platter. Garnish with whole radishes.
Recipe provided by Sarah Krikstone, Willow Tree Foods
1/4 cup plain yogurt or mayonnaise
4 teaspoons Dijon mustard
1/3 cup finely chopped radishes
4 teaspoons chopped fresh chives
4 teaspoons chopped fresh thyme
Additional chopped fresh chives, thyme, and radishes
1. Halve eggs lengthwise and transfer yolks to a medium bowl. Mash yolks with fork.
2. Mix in yogurt or mayo and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme.
3. Season filling to taste with salt and a generous amount of pepper.
4. Spoon into egg whites, mounding center. Top with additional chives, thyme and radishes. Arrange on platter. Garnish with whole radishes.
Recipe provided by Sarah Krikstone, Willow Tree Foods
Sauteed Radishes with Chives
1 bunch radishes (about 6)
1 Tbsp unsalted butter
2 Tbsp thinly sliced fresh chives
Fresh ground black pepper to taste
Halve radishes lengthwise and thinly slice them. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté radishes, stirring, until radishes are crisp-tender, about 3 minutes. Stir in chives, pepper and salt to taste.
1 Tbsp unsalted butter
2 Tbsp thinly sliced fresh chives
Fresh ground black pepper to taste
Halve radishes lengthwise and thinly slice them. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté radishes, stirring, until radishes are crisp-tender, about 3 minutes. Stir in chives, pepper and salt to taste.
Radish & Chive Salad
1/2 cup finely shredded radishes
1/4 cup finely chopped chives
3/4 tsp sesame oil
Toss all ingredients in a medium bowl. Season with salt & pepper.
1/4 cup finely chopped chives
3/4 tsp sesame oil
Toss all ingredients in a medium bowl. Season with salt & pepper.
Sugar Snap Stir Fry
12 ounces dried pasta of choice, such as fettuccine or rice noodles
Sauce:
1/4 cup vegetable broth
3 tablespoons good-quality soy sauce
2 tablespoons organic brown sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cornstarch
2 teaspoons peeled, minced fresh ginger
1 clove minced garlic
1 tablespoon extra-virgin olive oil
1 block extra-firm tofu, cubed
1 medium onion, chopped
1 cup sugar snap peas or snow peas, cut in 1-inch pieces
2 cups fresh spinach, coarsely chopped
1/2 cup chopped green onion
1. Bring a large pot of salted water to a rolling boil and cook noodles according to package directions. While pasta cooks, whisk together the broth, soy sauce. brown sugar, sesame oil, sesame seeds, cornstarch, ginger, and garlic in a small bowl, then set aside.
2. Heat the oil in a heavy-bottomed skillet and add tofu, cooking and turning to lightly brown all sides. Remove browned tofu and reserve.
3. Add onions to the pan and cook, stirring frequently, until translucent and fragrant, about 5 minutes. Add sugar snap peas and soy sauce mixture, bring to a boil, reduce heat, and cook until sauce has thickened, about 3 minutes.
4. Add spinach and cook briefly, until just wilted. Add cooked pasta and green onions to pan and stir to combine. Top with browned tofu and serve immediately.
- inspired by Simply in Season
Strawberry-Rhubarb Pie
Crust:
Your favorite homemade crust or store bought will do
Filling:
2 1/2 cups chopped fresh rhubarb
2 1/2 cups chopped fresh strawberries (about the same size pieces as the rhubarb)
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons small cubed butter (unsalted)
1 egg white beaten with 1 teaspoon water
large granule or regular sugar
Preheat oven to 425 degrees F
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest, juice, cinnamon, and vanilla. Pour into a chilled pie pan with bottom crust already in place. Dot the top of the mixture with butter cubes. Brush the edges of the crust with egg white mixture. Apply top crust and crimp the edges. Cut a few vents in the top, brush with egg white mixture and sprinkle with sugar.
Bake at 425 for 15 minutes and be sure to apply foil to the edges of the crust.
Decrease temp to 375 degrees and bake for another 45 minutes or until the crust is golden brown.
submitted by CSA member April Melo
Strawberry Rhubarb Coffee Cake
Serves 12
For the Streusel:
2 3/4 cups all purpose flour
2 3/4 cups all purpose flour
1 cup packed light brown sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 teaspoons ground cardamom
3 teaspoons cinnamon
For the cake:
vegetable oil cooking spray
vegetable oil cooking spray
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
3 teaspoon ground cardamon
1/2 teaspoon salt
3/4 cup butter (1 1/2 sticks)
1 1/4 cups sugar
3 large eggs
1 1/4 cups low-fat plain yogurt
1 teaspoon pure vanilla extract
1 cup thinly sliced strawberries
1 cup rhubarb (sliced lengthwise and then cut on bias)
1/2 cup sugar
1/2 cup tapioca
Preparation:
1. Pre heat oven to 350. Coat a 10 inch non stick angle food cake pan with cooking spray.
1. Pre heat oven to 350. Coat a 10 inch non stick angle food cake pan with cooking spray.
2. Make the streusel: Whisk the flour, brown sugar, cardamon, and salt in a bowl. Cut in butter with a pastry blender (or fingers) until mixture resembles coarse crumbs. Set aside.
3. Make the cake: Sift the flour, baking powder, baking soda, salt, cinnamon, & cardamom into a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on medium high speed until pale in color. Add eggs one at a time mixing well after each addition. Add flour mixture in two batches alternately with the yogurt. Mix in the yogurt.
4. Mix the sliced strawberries, rhubarb, sugar and tapioca.
5. fold the strawberry mixture into the cake mixture.
6. Spoon half the batter into the prepared pan. Sprinkle with 2 1/2 cups streusel. Top with remaining batter. Squeeze remaining streusel into large and small clumps; sprinkle on top of batter. Bake until golden brown and cake tester inserted in center comes out clean. 50-60 minutes. Transfer to a wire rack; let cool 15 minutes. Remove cake from pan by slightly raising removable center piece; invert onto baking sheet, and re invert onto wire rack to cool completely.
Blanche’s Super Rhubarb Pudding
½ cup sugar
2 Tbs. butter
1 cup whole milk
2 tsps. baking powder
½ tsp salt
1 quart rhubarb in ½ inch pieces
2 tsps. butter
1 cup sugar
¼ cup water
1 cup flour
1 Tbs. brown sugar
1 tsp. sugar
2 shakes of cinnamon
Cream the one half cup sugar and 2 tablespoons butter. Add cup of milk. Sift flour, baking powder and salt together. Blend this with the creamed mixture.
Cook together for about 7 minutes over moderate heat the quart of rhubarb mixed with the 2 teaspoons of butter, cup of sugar and fourth cup of water.
Put rhubarb in casserole. Pour batter into sauce.
Sprinkle batter with the tablespoon of brown sugar. Then sprinkle the batter with the teaspoon of sugar mixed with the two shakes of cinnamon.
Bake at 350 degrees for about 30 minutes. Serves 6.
From: Haydn Pearson’s Country Flavor Cookbook
2 Tbs. butter
1 cup whole milk
2 tsps. baking powder
½ tsp salt
1 quart rhubarb in ½ inch pieces
2 tsps. butter
1 cup sugar
¼ cup water
1 cup flour
1 Tbs. brown sugar
1 tsp. sugar
2 shakes of cinnamon
Cream the one half cup sugar and 2 tablespoons butter. Add cup of milk. Sift flour, baking powder and salt together. Blend this with the creamed mixture.
Cook together for about 7 minutes over moderate heat the quart of rhubarb mixed with the 2 teaspoons of butter, cup of sugar and fourth cup of water.
Put rhubarb in casserole. Pour batter into sauce.
Sprinkle batter with the tablespoon of brown sugar. Then sprinkle the batter with the teaspoon of sugar mixed with the two shakes of cinnamon.
Bake at 350 degrees for about 30 minutes. Serves 6.
From: Haydn Pearson’s Country Flavor Cookbook
Sausage and Apples
Serves 4
1 lb sausage (pierced in several places)
1/2 cup apple cider
1/4 cup apple jelly or pepper jelly
2 Tbsp Dijon mustard
1 medium onion (cut in vertical slices)
3 firm apples (core and sliced into thick wedges)
1 tsp dried basil
Pinch of pepper
In wide saucepan lightly coated with oil, brown sausages on all sides on medium-high heat, turning often, 5-7 min. Remove from pan; keep warm. Mix cider, jelly and mustard together in a small bowl. Add onion to saucepan used for sausage. Place on medium heat and stir often until starting to brown. Then add apples and stir until starting to brown. Stir in juice mixture. Sprinkle basil and pepper on top. Return sausages to pan, reduce heat to medium-low, cover, and cook until sausages are completely cooked through, about 10 minutes.
From Simply in Season
1 lb sausage (pierced in several places)
1/2 cup apple cider
1/4 cup apple jelly or pepper jelly
2 Tbsp Dijon mustard
1 medium onion (cut in vertical slices)
3 firm apples (core and sliced into thick wedges)
1 tsp dried basil
Pinch of pepper
In wide saucepan lightly coated with oil, brown sausages on all sides on medium-high heat, turning often, 5-7 min. Remove from pan; keep warm. Mix cider, jelly and mustard together in a small bowl. Add onion to saucepan used for sausage. Place on medium heat and stir often until starting to brown. Then add apples and stir until starting to brown. Stir in juice mixture. Sprinkle basil and pepper on top. Return sausages to pan, reduce heat to medium-low, cover, and cook until sausages are completely cooked through, about 10 minutes.
From Simply in Season
Golden Carrot Bake
3 cups grated carrots
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 tsp salt
1/4 tsp pepper
2 cups Monterey Jack cheese (grated)
1 cup milk
2 eggs (beaten)
1/4 cup onion (chopped)
pinch of groung nutmeg
Combine carrots, water, rice, salt and pepper in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes. Do not drain. Stir in 1 1/2 cups of cheese, milk, eggs, onion and nutmeg, and transfer into a 1 1/2 quart casserole dish. Bake uncovered at 350F for 1 hour. Sprinkle the remaining 1/2 cup of grated Monterey Jack cheese on top. Return to oven long enough to melt cheese, about 2 minutes.
From Simply in Season
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 tsp salt
1/4 tsp pepper
2 cups Monterey Jack cheese (grated)
1 cup milk
2 eggs (beaten)
1/4 cup onion (chopped)
pinch of groung nutmeg
Combine carrots, water, rice, salt and pepper in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes. Do not drain. Stir in 1 1/2 cups of cheese, milk, eggs, onion and nutmeg, and transfer into a 1 1/2 quart casserole dish. Bake uncovered at 350F for 1 hour. Sprinkle the remaining 1/2 cup of grated Monterey Jack cheese on top. Return to oven long enough to melt cheese, about 2 minutes.
From Simply in Season
Fried Beets ‘n’ Carrots
2 Tbsp olive oil
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss chard
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve.
Variation: If using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve.
From Asparagus to Zucchini
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss chard
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve.
Variation: If using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve.
From Asparagus to Zucchini
Secret Chocolate Cake
2 cups beets (cooked, peeled and chopped)
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
Combine above ingredients in a large mixing bowl. Beat with electric mixer 2 minutes.
1/2 cup baking cocoa (sifted)
1 1/2 tsp vanilla
Add along with pureed beets; beat another 90 seconds.
1 1/2 cups white flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Gradually sift into the batter, mixing it in with a spoon but stirring only until blended.
1/2 cup chocolate chips and/or chopped nuts
Stir in. Pour into greased 9x13” baking pan. Bake in preheated oven at 350F until knife inserted in center comes out clean, 40-50 minutes. To bake in Bundt pan, pour half
From Simply in Season
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
Combine above ingredients in a large mixing bowl. Beat with electric mixer 2 minutes.
1/2 cup baking cocoa (sifted)
1 1/2 tsp vanilla
Add along with pureed beets; beat another 90 seconds.
1 1/2 cups white flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Gradually sift into the batter, mixing it in with a spoon but stirring only until blended.
1/2 cup chocolate chips and/or chopped nuts
Stir in. Pour into greased 9x13” baking pan. Bake in preheated oven at 350F until knife inserted in center comes out clean, 40-50 minutes. To bake in Bundt pan, pour half
From Simply in Season
Whole Beet Skillet
Serves 2 - 4
4-6 medium beets with fresh greens
2 Tbsp butter
1-2 Tbsp lemon juice
1-2 Tbsp ginger root (peeled and minced)
1-2 Tbsp honey
Cut greens off beets, leaving about 1” of greens on them. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender when pricked with fork, 15-30 minutes, depending on size. While beets are cooking, remove stem from beet greens. Chop stems in 1” pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When beets have cooled enough to handle, slip peels off with fingers. Cut beets in slices. In saucepan sauté stems in 1-2 tablespoons butter until tender. Add greens and sauté until bright green and just tender. Add sliced beets and heat through. Stir in lemon juice, ginger and honey and serve immediately.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
4-6 medium beets with fresh greens
2 Tbsp butter
1-2 Tbsp lemon juice
1-2 Tbsp ginger root (peeled and minced)
1-2 Tbsp honey
Cut greens off beets, leaving about 1” of greens on them. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender when pricked with fork, 15-30 minutes, depending on size. While beets are cooking, remove stem from beet greens. Chop stems in 1” pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When beets have cooled enough to handle, slip peels off with fingers. Cut beets in slices. In saucepan sauté stems in 1-2 tablespoons butter until tender. Add greens and sauté until bright green and just tender. Add sliced beets and heat through. Stir in lemon juice, ginger and honey and serve immediately.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
Pepper Jelly
Yield: twelve 4-oz jars
3 cups finely chopped sweet peppers
2 cups finely chopped jalapenos (about 10)
1 cup cider vinegar
1 box pectin
5 cups sugar
Note: you can substitute other hot peppers for the jalapenos, or just use a total of 5 cups of sweet peppers.
Wash jars & boil (lids too). In large stockpot, mix vinegar, peppers & pectin. Bring to a full boil. Then stir in sugar. Return to a full boil for 1 minute, remove from heat, and skim frothy scum off the top. Ladle into sterilized jars. Fill within 1/8 inch of the top of the jars. Wipe jars and cover with lids. Boil jars in water for 10 minutes, and then cool.
3 cups finely chopped sweet peppers
2 cups finely chopped jalapenos (about 10)
1 cup cider vinegar
1 box pectin
5 cups sugar
Note: you can substitute other hot peppers for the jalapenos, or just use a total of 5 cups of sweet peppers.
Wash jars & boil (lids too). In large stockpot, mix vinegar, peppers & pectin. Bring to a full boil. Then stir in sugar. Return to a full boil for 1 minute, remove from heat, and skim frothy scum off the top. Ladle into sterilized jars. Fill within 1/8 inch of the top of the jars. Wipe jars and cover with lids. Boil jars in water for 10 minutes, and then cool.
Kale and Walnut Pesto
1/4 cup chopped walnuts
1/2 tsp salt
1/2 lb kale, coarsely chopped
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese, about 1.5 ounces
black pepper
Toast walnuts. Cook kale in two quarts salted boiling water for about 10 minutes, until tender. Drain kale. Blend garlic, walnuts, and kale until well combined. Stream in olive oil. Transfer to bowl and add parmesan, salt, and pepper to taste. Serve hot
From Farmer John’s Cookbook, The Real Dirt on Vegetables by John Peterson
1/2 tsp salt
1/2 lb kale, coarsely chopped
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese, about 1.5 ounces
black pepper
Toast walnuts. Cook kale in two quarts salted boiling water for about 10 minutes, until tender. Drain kale. Blend garlic, walnuts, and kale until well combined. Stream in olive oil. Transfer to bowl and add parmesan, salt, and pepper to taste. Serve hot
From Farmer John’s Cookbook, The Real Dirt on Vegetables by John Peterson
Turnip Mashed Potatoes
Makes 4 servings
About 1 pound of turnips, peeled and quartered
2 or 3 all-purpose potatoes (about 1 pound), peeled and quartered
1/4 cup milk
2 to 3 tablespoons butter
Salt and white pepper
Cook the turnips and potatoes separately in boiling, salted water until tender -- about 15 minutes for turnips and 20 minutes for potatoes. Drain well and combine in one pan. Shake the pan over heat to dry out completely. Remove from heat and add the milk and butter. Mash until smooth and well blended. Season to taste with salt and plenty of white pepper.
About 1 pound of turnips, peeled and quartered
2 or 3 all-purpose potatoes (about 1 pound), peeled and quartered
1/4 cup milk
2 to 3 tablespoons butter
Salt and white pepper
Cook the turnips and potatoes separately in boiling, salted water until tender -- about 15 minutes for turnips and 20 minutes for potatoes. Drain well and combine in one pan. Shake the pan over heat to dry out completely. Remove from heat and add the milk and butter. Mash until smooth and well blended. Season to taste with salt and plenty of white pepper.
Mashed Turnip and Apple
Water to cover (enough to cover turnips and apples)
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 Tbsp cream
Salt & pepper to taste
Fresh grated nutmeg
Preheat the oven to 300. Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash until smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste. Transfer to a baking dish and top with nutmeg.
From This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 Tbsp cream
Salt & pepper to taste
Fresh grated nutmeg
Preheat the oven to 300. Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash until smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste. Transfer to a baking dish and top with nutmeg.
From This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen
Caramelized Assorted Root Vegetables
2 small onions
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste
Preheat oven to 350.
Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.
From The Sustainable Kitchen by Stu Stein
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste
Preheat oven to 350.
Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.
From The Sustainable Kitchen by Stu Stein
Kale, Swiss Cheese, and Bacon Casserole
Makes 4 servings
4 slices bacon, cut into 1/2-inch pieces
1 pound kale, stems removed, leaves washed and drained
1 cup heavy cream
2 large eggs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Swiss cheese, cut into 4 slices
Preheat oven to 350.
In a large sauté pan, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the heat and transfer the bacon to a paper-towel-lined plate.
Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 1/8 inch wide. Transfer the kale to an 8” square baking dish and toss in the bacon.
In a medium bowl, mix together the cream, eggs, salt and pepper. Pour the cream mixture over the kale and lay the Swiss cheese on top. Bake for 35-40 minutes until the cheese is golden and the kale mixture is set. Remove the baking dish from the oven and let rest for 10 minutes before serving.
From The Arrows Cookbook
4 slices bacon, cut into 1/2-inch pieces
1 pound kale, stems removed, leaves washed and drained
1 cup heavy cream
2 large eggs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Swiss cheese, cut into 4 slices
Preheat oven to 350.
In a large sauté pan, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the heat and transfer the bacon to a paper-towel-lined plate.
Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 1/8 inch wide. Transfer the kale to an 8” square baking dish and toss in the bacon.
In a medium bowl, mix together the cream, eggs, salt and pepper. Pour the cream mixture over the kale and lay the Swiss cheese on top. Bake for 35-40 minutes until the cheese is golden and the kale mixture is set. Remove the baking dish from the oven and let rest for 10 minutes before serving.
From The Arrows Cookbook
Eggplant Caviar
Serves 4
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
Pasta with Sausage, Eggplant and Basil
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and
From www.epicurious.com
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and
From www.epicurious.com
Wilted Arugula
1 bunch of arugula
olive oil
salt and pepper
red pepper flakes
Parmesan cheese
Put a little olive oil in a pan and bring to medium heat. Add arugula, salt, pepper and red pepper flakes. Allow to wilt for 2 - 3 minutes. Use under steak or as a side dish, top with freshly grated Parmesan cheese.
olive oil
salt and pepper
red pepper flakes
Parmesan cheese
Put a little olive oil in a pan and bring to medium heat. Add arugula, salt, pepper and red pepper flakes. Allow to wilt for 2 - 3 minutes. Use under steak or as a side dish, top with freshly grated Parmesan cheese.
Fettucine with Arugula and Goat Cheese
Serves 4
1/4 tsp crushed red pepper flakes, or to taste
1/4 cup olive oil
2/ large bunches arugula, coarse stems removed, washed, dried and chopped small
1 pound fettucine
Salt
4 ounces goat cheese
Grated Parmesan or pecorino cheese for the table
Heat the crushed red pepper in the olive oil over high heat. When it is sizzling hot add the arugula, stirring until it is reduced and soft, about 1 minute.
Boil the fettucine in salted water until al dente. Save a little pasta water in a cup. Drain, return the pasta to the pot, and toss in the arugula. Over low heat, add the goat cheese and mix thoroughly, adding the reserved pasta water a tablespoon or two at a time as needed to make the mixing easier if it seems too stiff. Serve hot- with or without grated cheese.
From Sicilian Vegetarian Cooking by John Penza
1/4 tsp crushed red pepper flakes, or to taste
1/4 cup olive oil
2/ large bunches arugula, coarse stems removed, washed, dried and chopped small
1 pound fettucine
Salt
4 ounces goat cheese
Grated Parmesan or pecorino cheese for the table
Heat the crushed red pepper in the olive oil over high heat. When it is sizzling hot add the arugula, stirring until it is reduced and soft, about 1 minute.
Boil the fettucine in salted water until al dente. Save a little pasta water in a cup. Drain, return the pasta to the pot, and toss in the arugula. Over low heat, add the goat cheese and mix thoroughly, adding the reserved pasta water a tablespoon or two at a time as needed to make the mixing easier if it seems too stiff. Serve hot- with or without grated cheese.
From Sicilian Vegetarian Cooking by John Penza
Arugula Toast
Serves 4 as an appetizer.
1 bunch arugula
2 Tbsp olive oil
2 cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes
8 slices bread, 1/2-inch thick
1/4 cup coarsely grated Parmesan
Dried oregano or chopped fresh oregano
1/2 lemon
Preheat the broiler.
Wash, dry and chop the leaves into small pieces. Heat the olive oil in a skillet over medium-high heat and add the garlic and red pepper flakes. When they start to sizzle, add the chopped arugula and stir until wilted and reduced in size, about a minute or so. Remove from heat.
Toast the bread, lightly browning it on both sides. Divide the arugula evenly over the toast. Put some Parmesan on each piece, then season with a pinch of oregano and a squirt of lemon juice. Place under the broiler until cheese melts, about a minute or two. Remove and serve.
From Sicilian Vegetarian Cooking by John Penza
1 bunch arugula
2 Tbsp olive oil
2 cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes
8 slices bread, 1/2-inch thick
1/4 cup coarsely grated Parmesan
Dried oregano or chopped fresh oregano
1/2 lemon
Preheat the broiler.
Wash, dry and chop the leaves into small pieces. Heat the olive oil in a skillet over medium-high heat and add the garlic and red pepper flakes. When they start to sizzle, add the chopped arugula and stir until wilted and reduced in size, about a minute or so. Remove from heat.
Toast the bread, lightly browning it on both sides. Divide the arugula evenly over the toast. Put some Parmesan on each piece, then season with a pinch of oregano and a squirt of lemon juice. Place under the broiler until cheese melts, about a minute or two. Remove and serve.
From Sicilian Vegetarian Cooking by John Penza
Arugula Pesto
4 cups (packed) arugula leaves
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
1/4 cup olive oil
Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead.
From www.epicurious.com
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
1/4 cup olive oil
Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead.
From www.epicurious.com
Winter Squash Bisque
4 Tbsp unsalted butter
1 onion, peeled and coarsely chopped
2 carrots, coarsely chopped
2 large ribs celery, coarsely chopped
2 large cloves garlic, peeled and minced
1 1/2 lbs Butternut squash, peeled, seeded,
and cut into 1/2 inch dice
4 cups chicken stock
1 1/2 tsp fresh thyme leaves
1/2 tsp ground allspice
2 Tbsp Calvados or other apple brandy
Coarse salt and freshly ground black pepper
8 ounces (1 cup) Crème Fraiche
Melt the butter in a large heavy-bottomed soup pot over med-high heat. Add the onion, carrots, celery and garlic and sauté just until the garlic begins to color, about 10 min. Stir in the squash and stock and bring to a boil. Reduce the heat, partially cover, and simmer until the squash is very tender, 15-20 minutes. Remove the pot from the heat and allow to cool for at least 10 minutes.
Transfer the contents of the soup pot to a blender, in batches if necessary, and puree. Return the puree to the pot. Place it over medium heat, and stir in the thyme, allspice, and Calvados. Bring to a gentle simmer, and season to taste with salt and pepper. Ladle into large soup bowls, and swirl a large spoonful of crème fraiche into each. Serve hot. Note: Pumpkin, acorn, Hubbard, turban or buttercup squashes can be substituted for Butternut.
From Hay Day Country Market Cookbook by Kim Rizk
1 onion, peeled and coarsely chopped
2 carrots, coarsely chopped
2 large ribs celery, coarsely chopped
2 large cloves garlic, peeled and minced
1 1/2 lbs Butternut squash, peeled, seeded,
and cut into 1/2 inch dice
4 cups chicken stock
1 1/2 tsp fresh thyme leaves
1/2 tsp ground allspice
2 Tbsp Calvados or other apple brandy
Coarse salt and freshly ground black pepper
8 ounces (1 cup) Crème Fraiche
Melt the butter in a large heavy-bottomed soup pot over med-high heat. Add the onion, carrots, celery and garlic and sauté just until the garlic begins to color, about 10 min. Stir in the squash and stock and bring to a boil. Reduce the heat, partially cover, and simmer until the squash is very tender, 15-20 minutes. Remove the pot from the heat and allow to cool for at least 10 minutes.
Transfer the contents of the soup pot to a blender, in batches if necessary, and puree. Return the puree to the pot. Place it over medium heat, and stir in the thyme, allspice, and Calvados. Bring to a gentle simmer, and season to taste with salt and pepper. Ladle into large soup bowls, and swirl a large spoonful of crème fraiche into each. Serve hot. Note: Pumpkin, acorn, Hubbard, turban or buttercup squashes can be substituted for Butternut.
From Hay Day Country Market Cookbook by Kim Rizk
Sweet Winter Squash Pie
Serves 8 to 10
1 10” single pie crust, unbaked
3 cups cooked, pureed winter squash
2 Tbsp molasses
3/4 cup honey
1/4 tsp ground cloves
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
4 eggs, lightly beaten
1 1/2 cups cream
Preheat oven to 400. In a large bowl, combine the squash, molasses, honey, spices, salt, eggs and cream. Mix until completely smooth. Pour the filling in to the prepared pie crust and bake for 10 minutes. Reduce the heat to 350 and bake for another 45 minutes, until the custard is set.
The City Gardeners Cookbook (Seattle’s P-Patch Gardens)
1 10” single pie crust, unbaked
3 cups cooked, pureed winter squash
2 Tbsp molasses
3/4 cup honey
1/4 tsp ground cloves
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
4 eggs, lightly beaten
1 1/2 cups cream
Preheat oven to 400. In a large bowl, combine the squash, molasses, honey, spices, salt, eggs and cream. Mix until completely smooth. Pour the filling in to the prepared pie crust and bake for 10 minutes. Reduce the heat to 350 and bake for another 45 minutes, until the custard is set.
The City Gardeners Cookbook (Seattle’s P-Patch Gardens)
Roasted Winter Squash and Apples
Serves 8 to 10
2 pounds winter squash (about 4 cups cubed)
2 lbs firm, tart apples
2 tsp lemon juice
1 1/2 Tbsp olive oil
1/2 tsp salt
Peel and seed your squash and cut it in large cubes or in slices, whatever works for you. Cut the apples in quarters, and core them, then toss them with the lemon juice.
Put the squash pieces in a big bowl, drizzle them with the olive oil, sprinkle on a little salt, and turn them over and over with your hands until all are lightly and evenly coated with oil.
Combine the squash with the apples and spread them on a baking sheet. Roast them at 400 for about an hour, turning and moving them every 20 minutes or so.
The New Vegetarian Epicure by Anna Thomas
2 pounds winter squash (about 4 cups cubed)
2 lbs firm, tart apples
2 tsp lemon juice
1 1/2 Tbsp olive oil
1/2 tsp salt
Peel and seed your squash and cut it in large cubes or in slices, whatever works for you. Cut the apples in quarters, and core them, then toss them with the lemon juice.
Put the squash pieces in a big bowl, drizzle them with the olive oil, sprinkle on a little salt, and turn them over and over with your hands until all are lightly and evenly coated with oil.
Combine the squash with the apples and spread them on a baking sheet. Roast them at 400 for about an hour, turning and moving them every 20 minutes or so.
The New Vegetarian Epicure by Anna Thomas
Oven-Roasted Squash with Garlic & Parsley
Choose a favorite winter squash—butternut, acorn, kabocha, Hubbard—and peel and seed it. Cut into 1-inch chunks and toss with olive oil, salt and pepper. Spread the chunks evenly on a baking sheet and roast at 375 for 40 minutes, until tender throughout and lightly browned, stirring occasionally with a spatula to prevent burning.
Peel and chop very fine a few cloves of garlic and sauté in olive oil for just a minute, being careful not to brown. Toss the squash with the garlic and a handful of chopped parsley, taste and adjust the seasoning, and serve.
Note: You can also toss in chopped garlic with the squash before roasting, but in order not to burn the garlic, add a splash of water when you put the squash in the oven, and stir the squash more often as it roasts.
Chez Panisse Vegetables by Alice Waters
Peel and chop very fine a few cloves of garlic and sauté in olive oil for just a minute, being careful not to brown. Toss the squash with the garlic and a handful of chopped parsley, taste and adjust the seasoning, and serve.
Note: You can also toss in chopped garlic with the squash before roasting, but in order not to burn the garlic, add a splash of water when you put the squash in the oven, and stir the squash more often as it roasts.
Chez Panisse Vegetables by Alice Waters
Delicata Squash with Wild Rice
2 Delicata squash
Salt
Pepper
1 Tbsp olive oil
1 small red onion, diced
1/2 cup dry sherry
2 cups cooked wild rice
1/2 bunch parsley, chopped
1/2 cup sour cream
1/2 cup walnuts, toasted
1/3 cup cream cheese
1/2 cup milk
1 Tbsp lemon juice
1 Tbsp cinnamon
Halve the squash and scrape out the seeds. Lightly salt and pepper the squash. Arrange squash, cut side down, in a baking dish with about 1 inch of water. Cover and bake at 375 until a fork can easily pierce the flesh. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and sauté until soft, about 10 minutes. Stir in the sherry and 1/2 tsp pepper and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the parsley and mix well. Keep warm. In a blender, puree the sour cream, toasted walnuts, cream cheese, milk, lemon juice, cinnamon and 1/2 tsp salt. Add a little extra milk if needed to make a smooth sauce. Reserve. Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.
One United Harvest by Julie Sochacki
Salt
Pepper
1 Tbsp olive oil
1 small red onion, diced
1/2 cup dry sherry
2 cups cooked wild rice
1/2 bunch parsley, chopped
1/2 cup sour cream
1/2 cup walnuts, toasted
1/3 cup cream cheese
1/2 cup milk
1 Tbsp lemon juice
1 Tbsp cinnamon
Halve the squash and scrape out the seeds. Lightly salt and pepper the squash. Arrange squash, cut side down, in a baking dish with about 1 inch of water. Cover and bake at 375 until a fork can easily pierce the flesh. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and sauté until soft, about 10 minutes. Stir in the sherry and 1/2 tsp pepper and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the parsley and mix well. Keep warm. In a blender, puree the sour cream, toasted walnuts, cream cheese, milk, lemon juice, cinnamon and 1/2 tsp salt. Add a little extra milk if needed to make a smooth sauce. Reserve. Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.
One United Harvest by Julie Sochacki
Napa Cabbage Salad with Apples & Pecans
1/2 head Napa cabbage
2 stalks bok choi
1 stalk celery, thinly sliced
2 apples, diced
1/2 cup pecans, coarsely broken
Dressing:
1/2 cup canola oil or other light-flavored oil
1/4 cup balsamic vinegar
1 pinch celery seeds
1/4 teaspoon fresh ginger, very finely minced
1/2 teaspoon brown mustard
1/2 teaspoon salt (to taste)
2 tsp sugar or honey
Cut the cabbage leaves 1/4” wide strips. Chop bok choi stalks into 1” pieces; leaves into strips. Mix dressing ingredients and let rest for 5 minutes.
Toss together all salad ingredients with the dressing.
From www.recipezaar.com
2 stalks bok choi
1 stalk celery, thinly sliced
2 apples, diced
1/2 cup pecans, coarsely broken
Dressing:
1/2 cup canola oil or other light-flavored oil
1/4 cup balsamic vinegar
1 pinch celery seeds
1/4 teaspoon fresh ginger, very finely minced
1/2 teaspoon brown mustard
1/2 teaspoon salt (to taste)
2 tsp sugar or honey
Cut the cabbage leaves 1/4” wide strips. Chop bok choi stalks into 1” pieces; leaves into strips. Mix dressing ingredients and let rest for 5 minutes.
Toss together all salad ingredients with the dressing.
From www.recipezaar.com
Ginger / Garlic Chinese Cabbage
1 head Chinese cabbage or Savoy cabbage, cored, shredded across in approx 3/4" slices (about 1 1/2 lbs)
2 tablespoons light olive oil or other oil
1 tablespoon minced garlic
salt & pepper
1 1/4 tablespoons minced ginger
Juice of 1 lime
Heat wok or large skillet on medium high heat, wait until oil is hot.
Add cabbage and stir fry until cabbage just starts to wilt (do not overcook).
Add garlic, salt& pepper, then cook & stir 1 minute.
Add ginger, then cook 1 minute. Drizzle with lime juice and serve.
From www.recipezaar.com
2 tablespoons light olive oil or other oil
1 tablespoon minced garlic
salt & pepper
1 1/4 tablespoons minced ginger
Juice of 1 lime
Heat wok or large skillet on medium high heat, wait until oil is hot.
Add cabbage and stir fry until cabbage just starts to wilt (do not overcook).
Add garlic, salt& pepper, then cook & stir 1 minute.
Add ginger, then cook 1 minute. Drizzle with lime juice and serve.
From www.recipezaar.com
Chinese Cabbage Salad
Makes 6 - 8 servings
5 cups chopped Chinese cabbage
3/4 cup sliced or shredded radish
1 1/2 cups chow mein noodles (the crunchy ones)
1 cup crushed peanuts
1/4 cup sesame seeds
2 Tbsp rice vinegar
4 Tbsp sesame oil
3 Tbsp soy sauce
1 Tbsp honey
1/2 - 1 tsp dry mustard
Combine cabbage, radishes, chow mein noodles, peanuts and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste.
From Asparagus to Zucchini
5 cups chopped Chinese cabbage
3/4 cup sliced or shredded radish
1 1/2 cups chow mein noodles (the crunchy ones)
1 cup crushed peanuts
1/4 cup sesame seeds
2 Tbsp rice vinegar
4 Tbsp sesame oil
3 Tbsp soy sauce
1 Tbsp honey
1/2 - 1 tsp dry mustard
Combine cabbage, radishes, chow mein noodles, peanuts and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste.
From Asparagus to Zucchini
Napa or Chinese Cabbage with Bacon and Leeks
This recipe for Savoy cabbage braised with bacon, white beans, and sage makes a wonderful supper with crusty bread. It’s also terrific served with roast duck or lamb. High-quality smoked ham or sausage can be substituted for the bacon.
- 3 thick slices bacon, preferably applewood-smoked
- 2 large cloves garlic, minced
- 2 small tender leeks, split, rinsed, thinly sliced
- 1 lg. Savoy or Chinese Cabbage, thinly sliced
- 1 cup chicken stock or broth
- 1/4 cup dry white wine
- 1 1/4 cups cooked white beans
or 1 (15.8 oz.) can rinsed and drained
- 1 Tbsp. finely julienned fresh sage
- 1 Tbsp. finely julienned snipped chives
- Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
From the North Carolina Department of Agriculture
- 3 thick slices bacon, preferably applewood-smoked
- 2 large cloves garlic, minced
- 2 small tender leeks, split, rinsed, thinly sliced
- 1 lg. Savoy or Chinese Cabbage, thinly sliced
- 1 cup chicken stock or broth
- 1/4 cup dry white wine
- 1 1/4 cups cooked white beans
or 1 (15.8 oz.) can rinsed and drained
- 1 Tbsp. finely julienned fresh sage
- 1 Tbsp. finely julienned snipped chives
- Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
From the North Carolina Department of Agriculture
Green Tomato Chutney
12 - 15 medium green tomatoes
1 red bell pepper, minced
2 cups cider vinegar
1/2 cup red currant jelly
2 cups sugar
1/2 cup lemon juice
1 green pepper, chopped
1 cup raisins, chopped
1 Tbsp ground ginger
1/4 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp salt
Scald, peel, and finely chop tomatoes. Add remaining ingredients to tomatoes in a large saucepan and simmer over low heat until liquid becomes thick. Pour into sterilized jars prepared for canning. (Process in a boiling water bath for 10 minutes). Consult a canning book for more info about processing in a water bath.
From Old Fashioned Tomato Recipes, Bear Wallow Book
1 red bell pepper, minced
2 cups cider vinegar
1/2 cup red currant jelly
2 cups sugar
1/2 cup lemon juice
1 green pepper, chopped
1 cup raisins, chopped
1 Tbsp ground ginger
1/4 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp salt
Scald, peel, and finely chop tomatoes. Add remaining ingredients to tomatoes in a large saucepan and simmer over low heat until liquid becomes thick. Pour into sterilized jars prepared for canning. (Process in a boiling water bath for 10 minutes). Consult a canning book for more info about processing in a water bath.
From Old Fashioned Tomato Recipes, Bear Wallow Book
Green Tomato Cheese Pie
1 unbaked 9” pie shell
Milk
4 Tbsp butter
2 onions, sliced
1 clove garlic, minced
4 - 5 large green tomatoes, peeled, sliced
3 Tbsp chopped chives
1 Tbsp lemon juice
2 Tbsp flour
1 1/2 tsp salt
1/4 tsp pepper
1 cup sharp cheddar cheese, grated
Brush pie shell with milk, prick with fork and bake in a 450 degree oven 5 minutes. Remove from oven to cool. Melt butter in a large skillet and sauté onions and garlic until tender. Add sliced tomatoes and cook until tender. Add chives, lemon juice, flour, slat and pepper and cook, stirring frequently for about 15 minutes. Pour mixture into pie shell and sprinkle cheese evenly over top. Bake in 400 degree oven 10—15 minutes until top is browned.
From Old Fashioned Tomato Recipes, Bear Wallow Books
Milk
4 Tbsp butter
2 onions, sliced
1 clove garlic, minced
4 - 5 large green tomatoes, peeled, sliced
3 Tbsp chopped chives
1 Tbsp lemon juice
2 Tbsp flour
1 1/2 tsp salt
1/4 tsp pepper
1 cup sharp cheddar cheese, grated
Brush pie shell with milk, prick with fork and bake in a 450 degree oven 5 minutes. Remove from oven to cool. Melt butter in a large skillet and sauté onions and garlic until tender. Add sliced tomatoes and cook until tender. Add chives, lemon juice, flour, slat and pepper and cook, stirring frequently for about 15 minutes. Pour mixture into pie shell and sprinkle cheese evenly over top. Bake in 400 degree oven 10—15 minutes until top is browned.
From Old Fashioned Tomato Recipes, Bear Wallow Books
Curried Green Tomatoes
1/4 cup butter, melted
2 onions, sliced
2 tsp curry powder
4 - 5 large green tomatoes, sliced thickly
1/2 tsp salt
Lightly sauté the onion slices in the melted butter. Stir in the curry powder, then fry tomatoes 4—6 minutes until crisp and golden.
From Old Fashioned Tomato Recipes, Bear Wallow Books
2 onions, sliced
2 tsp curry powder
4 - 5 large green tomatoes, sliced thickly
1/2 tsp salt
Lightly sauté the onion slices in the melted butter. Stir in the curry powder, then fry tomatoes 4—6 minutes until crisp and golden.
From Old Fashioned Tomato Recipes, Bear Wallow Books
Fried Green Tomatoes
1 lb green tomatoes, sliced
1/2 cup corn meal
1 tablespoon minced fresh thyme or oregano
kosher salt and fresh ground pepper
1 egg, beaten
1 tablespoon water
1/3 cup extra virgin olive oil
Combine the corn meal & herbs in one shallow bowl.
Combine the egg & water in another bowl. Heat the olive oil in a skillet. Salt and pepper the tomato slices. Dip them first in the egg mixture, and then in the corn meal mixture and place in the skillet. Fry in the skillet over moderate hat, browning on both sides.
Can be served over salad greens with goat cheese or blue cheese crumble or as the "T" in a BLT. Bacon is also nice crumbled in a salad.
From Sarah Stix, Willow Tree Foods
1/2 cup corn meal
1 tablespoon minced fresh thyme or oregano
kosher salt and fresh ground pepper
1 egg, beaten
1 tablespoon water
1/3 cup extra virgin olive oil
Combine the corn meal & herbs in one shallow bowl.
Combine the egg & water in another bowl. Heat the olive oil in a skillet. Salt and pepper the tomato slices. Dip them first in the egg mixture, and then in the corn meal mixture and place in the skillet. Fry in the skillet over moderate hat, browning on both sides.
Can be served over salad greens with goat cheese or blue cheese crumble or as the "T" in a BLT. Bacon is also nice crumbled in a salad.
From Sarah Stix, Willow Tree Foods
Cock-a-Leekie Soup
(a traditional Scottish recipe)
Makes 6 - 8 servings
3-pound whole chicken, rinsed and quartered
2 quarts chicken stock
1 bay leaf
10 peppercorns
4 whole cloves
5 cups chopped leeks
1 cup chopped carrots
1/2 cup pearl barley
3 Tbsp chopped parsley
Salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken and parsley. Heat through. Season to taste.
From Asparagus to Zucchini
Makes 6 - 8 servings
3-pound whole chicken, rinsed and quartered
2 quarts chicken stock
1 bay leaf
10 peppercorns
4 whole cloves
5 cups chopped leeks
1 cup chopped carrots
1/2 cup pearl barley
3 Tbsp chopped parsley
Salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken and parsley. Heat through. Season to taste.
From Asparagus to Zucchini
Frizzled Leeks
A chewy-crisp flavor enhancer for many salads and soups. Frizzled leeks will keep well for over a week if stored in a tightly covered container in the refrigerator.
4 leeks, 1-inch diameter (about 3/4 of pound)
1 Tbsp olive oil
Salt to taste
Clean the leeks thoroughly and slice them paper-thin, either in rounds of half rounds. Dry on paper towels, and set aside.
Preheat the oven to 400 degrees. Line a baking try with foil, and place a double thickness of paper towels on a dinner plate.
Heat the oil in a medium-sized skillet over medium-high heat for 30 seconds or so. Add the leeks to the hot oil, and sauté for 5 minutes, stirring frequently with a long-handled fork or with chopsticks.
Transfer the leeks to the foil-lined baking tray, and bake for 15 minutes, stirring them about every 5 minutes.
Transfer the leeks to the paper towel-lined plate, and spread them out in a single layer. Sprinkle lightly with salt, and let cool for about 15 minutes.
Store in a tightly covered container, and use as desired.
From Vegetable Heaven by Mollie Katzen
4 leeks, 1-inch diameter (about 3/4 of pound)
1 Tbsp olive oil
Salt to taste
Clean the leeks thoroughly and slice them paper-thin, either in rounds of half rounds. Dry on paper towels, and set aside.
Preheat the oven to 400 degrees. Line a baking try with foil, and place a double thickness of paper towels on a dinner plate.
Heat the oil in a medium-sized skillet over medium-high heat for 30 seconds or so. Add the leeks to the hot oil, and sauté for 5 minutes, stirring frequently with a long-handled fork or with chopsticks.
Transfer the leeks to the foil-lined baking tray, and bake for 15 minutes, stirring them about every 5 minutes.
Transfer the leeks to the paper towel-lined plate, and spread them out in a single layer. Sprinkle lightly with salt, and let cool for about 15 minutes.
Store in a tightly covered container, and use as desired.
From Vegetable Heaven by Mollie Katzen
Potato-Leek Soup
Equally delicious hot or cold, this thick, rich-tasting butter- and oil-free soup is very simple to make.
3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
Freshly ground black pepper
Optional: snippets of fresh herbs (thyme, basil, marjoram)
Scrub the potatoes and cut them into 1-inch chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it’s no longer too hot to puree.
Puree the soup in a blender or food processor. (You’ll probably need to do this in batches.) Return the puree to the pot. Stir in the milk.
Add black pepper to taste, and adjust salt, if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.
From The Enchanted Broccoli Forest by Mollie Katzen
3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
Freshly ground black pepper
Optional: snippets of fresh herbs (thyme, basil, marjoram)
Scrub the potatoes and cut them into 1-inch chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it’s no longer too hot to puree.
Puree the soup in a blender or food processor. (You’ll probably need to do this in batches.) Return the puree to the pot. Stir in the milk.
Add black pepper to taste, and adjust salt, if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.
From The Enchanted Broccoli Forest by Mollie Katzen
Tomato & Onion Tart
2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2)
or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F. On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.
From Gourmet, May 1995
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2)
or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F. On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.
From Gourmet, May 1995
Italian Stuffed Tomatoes
6 med tomatoes
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter
Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.
From www.cooks.com
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter
Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.
From www.cooks.com
Simple Fresh Salsa
3 cups Tomatoes
1 ‘Jalapeno’ or 2 ‘Hungarian Hot Wax’ peppers (optional for those who like it spicy)
4 tablespoons fresh Cilantro
sugar, salt and fresh ground pepper to taste
juice of a lime
Combine all ingredients in a food processor and blend thoroughly.
1 ‘Jalapeno’ or 2 ‘Hungarian Hot Wax’ peppers (optional for those who like it spicy)
4 tablespoons fresh Cilantro
sugar, salt and fresh ground pepper to taste
juice of a lime
Combine all ingredients in a food processor and blend thoroughly.
Greek Salad
(no lettuce needed)
Any quantity (in proportions you like)
CHOP and put together in a large bowl:
Cucumbers
Tomatoes
Onions (any kind)
Sweet Peppers
Salt & Pepper
Oregano
Olive Oil
Feta Cheese
Olives (optional)
Sprinkle with salt and pepper and lots of oregano (fresh is best). Drizzle olive oil on top (not too much) and mix with your hands or forks, squeezing the tomatoes and cucumbers to release their juices. Crumble feta cheese and olives (optional) into the vegetables and mix thoroughly. Serve room temperature or chilled.
From Leslie Haslam
Any quantity (in proportions you like)
CHOP and put together in a large bowl:
Cucumbers
Tomatoes
Onions (any kind)
Sweet Peppers
Salt & Pepper
Oregano
Olive Oil
Feta Cheese
Olives (optional)
Sprinkle with salt and pepper and lots of oregano (fresh is best). Drizzle olive oil on top (not too much) and mix with your hands or forks, squeezing the tomatoes and cucumbers to release their juices. Crumble feta cheese and olives (optional) into the vegetables and mix thoroughly. Serve room temperature or chilled.
From Leslie Haslam
Marinated Cherry Tomatoes
Makes 4 servings
2 pint baskets cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup finely chopped parsley
1 tbsp finely chopped rosemary
3 garlic cloves, minced
1/3 cup extra-virgin olive oil
3 tbsp Balsamic vinegar
salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally.
Enjoy with crostini or as a side dish.
From Mariquita Farm
2 pint baskets cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup finely chopped parsley
1 tbsp finely chopped rosemary
3 garlic cloves, minced
1/3 cup extra-virgin olive oil
3 tbsp Balsamic vinegar
salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally.
Enjoy with crostini or as a side dish.
From Mariquita Farm
Cucumber and Cherry Tomato Salad
Makes 6 servings
1/4 cup freshly squeezed lemon juice
2 Tbsp finely chopped basil leaves
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 large cucumbers
3 lemon cucumbers, or 1 additional large cucumber
4 ounces lettuce, (about 1 medium head), leaves separated, washed and dried
2 pints cherry tomatoes, washed and quartered
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley
Combine the lemon juice and basil in a large bowl. Season with salt and pepper and whisk in both olive oils.
Peel the large cucumbers and halve lengthwise. Cut the lemon cucumbers in half. With a teaspoon, scoop out and discard the seeds from all the cucumbers. Cut the cucumbers into 1/4-inch half-rounds.
Toss the lettuce leaves with one-third of the lemon dressing, and arrange on 6 chilled plates.
In the same bowl you used to season the lettuce, combine the tomatoes, cucumbers, cilantro and parsley. Add the rest of the dressing and toss gently. Spoon the cucumbers and tomatoes on top of the lettuce and serve.
From The Arrows Cookbook
1/4 cup freshly squeezed lemon juice
2 Tbsp finely chopped basil leaves
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 large cucumbers
3 lemon cucumbers, or 1 additional large cucumber
4 ounces lettuce, (about 1 medium head), leaves separated, washed and dried
2 pints cherry tomatoes, washed and quartered
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley
Combine the lemon juice and basil in a large bowl. Season with salt and pepper and whisk in both olive oils.
Peel the large cucumbers and halve lengthwise. Cut the lemon cucumbers in half. With a teaspoon, scoop out and discard the seeds from all the cucumbers. Cut the cucumbers into 1/4-inch half-rounds.
Toss the lettuce leaves with one-third of the lemon dressing, and arrange on 6 chilled plates.
In the same bowl you used to season the lettuce, combine the tomatoes, cucumbers, cilantro and parsley. Add the rest of the dressing and toss gently. Spoon the cucumbers and tomatoes on top of the lettuce and serve.
From The Arrows Cookbook
Cherry Tomato Chewies
Yield: 1 1/2 cups
Olive oil for the baking tray & 1 pound cherry tomatoes
Preheat the oven to 275 degrees. Line a baking tray with foil (or parchment paper) and brush generously with olive oil.
Cut the tomatoes in half, and arrange them cut side up in a single layer on the prepared tray. (It’s okay if they are touching.) Bake for 2 to 6 hours, jostling them loose and moving them slightly every half hour or so, so they don’t stick and/or burn. Don’t actually turn them over. They come out best if left facing up for the duration of the baking.
Transfer the tomatoes to a platter lined with a double thickness of paper towels and cool for at least 30 minutes. Store them in a tightly covered container in the refrigerator for softer, moister Chewies, or leave them uncovered and out of the refrigerator, and they will dry out a bit more and become somewhat crispy. They’re lovely both ways.
Serve Cherry Tomato Chewies as a garnish, for snacks, or on sandwiches or grains. Float them in soups or sprinkle them on top of a platter of roasted vegetables.
From Mollie Katzen’s Vegetable Heaven
Olive oil for the baking tray & 1 pound cherry tomatoes
Preheat the oven to 275 degrees. Line a baking tray with foil (or parchment paper) and brush generously with olive oil.
Cut the tomatoes in half, and arrange them cut side up in a single layer on the prepared tray. (It’s okay if they are touching.) Bake for 2 to 6 hours, jostling them loose and moving them slightly every half hour or so, so they don’t stick and/or burn. Don’t actually turn them over. They come out best if left facing up for the duration of the baking.
Transfer the tomatoes to a platter lined with a double thickness of paper towels and cool for at least 30 minutes. Store them in a tightly covered container in the refrigerator for softer, moister Chewies, or leave them uncovered and out of the refrigerator, and they will dry out a bit more and become somewhat crispy. They’re lovely both ways.
Serve Cherry Tomato Chewies as a garnish, for snacks, or on sandwiches or grains. Float them in soups or sprinkle them on top of a platter of roasted vegetables.
From Mollie Katzen’s Vegetable Heaven
Oven Roasted Tomato Sauce
2 1/2 lbs tomatoes, halved lengthwise
1 onion, thinly sliced
4 thyme sprigs or 2 Tbsp chopped fresh basil
2-3 Tbsp extra virgin olive oil
Salt & freshly ground black pepper
Put the tomatoes in a single layer on a baking sheet with the onion & herbs. Drizzle the oil over all, and season with salt and pepper. Bake tomatoes until soft, shriveled, and falling apart, 45 minutes to 1 hour. Remove from oven, remove the thyme branches, and puree with a food processor or pass through a food mill. Taste for salt and season with pepper.
Submitted by Ted McCormack & Wendy Crofts from One United Harvest
1 onion, thinly sliced
4 thyme sprigs or 2 Tbsp chopped fresh basil
2-3 Tbsp extra virgin olive oil
Salt & freshly ground black pepper
Put the tomatoes in a single layer on a baking sheet with the onion & herbs. Drizzle the oil over all, and season with salt and pepper. Bake tomatoes until soft, shriveled, and falling apart, 45 minutes to 1 hour. Remove from oven, remove the thyme branches, and puree with a food processor or pass through a food mill. Taste for salt and season with pepper.
Submitted by Ted McCormack & Wendy Crofts from One United Harvest
Chocolate Zucchini Bread
Yield: 16 slices
3/4 cup sugar
3 Tbsp vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 Tbsp unsweetened cocoa
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups finely shredded zucchini
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Whisk first three ingredients until well-blended. Add applesauce. Combine flour and next four ingredients, stirring well with whisk. - Add flour mixture to sugar mixture, beating until moist. Stir in the zucchini and chocolate chips.
Spoon batter into 9x5” loaf pan and cook for 1 hour.
Submitted by Mary Ann Cappiello, from Cooking Light
3/4 cup sugar
3 Tbsp vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 Tbsp unsweetened cocoa
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups finely shredded zucchini
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Whisk first three ingredients until well-blended. Add applesauce. Combine flour and next four ingredients, stirring well with whisk. - Add flour mixture to sugar mixture, beating until moist. Stir in the zucchini and chocolate chips.
Spoon batter into 9x5” loaf pan and cook for 1 hour.
Submitted by Mary Ann Cappiello, from Cooking Light
Zucchini Muffins
Butter a pan with a dozen muffin cups. Preheat oven to 400 degrees.
Grate enough zucchini to make 1 cup*. Drain off excess liquid. Mix grated zuke with 2 eggs, 1/2 cup of yogurt, 1/4—1/3 cup sugar (white or brown), 1/4 cup canola oil.
Mix or sift together dry ingredients: 1 cup white flour, 1 cup whole wheat pastry flour (or white flour), 2 tsp baking powder, 1/2 tsp baking soda, (1tsp cinnamon, optional)
Mix wet and dry just until blended. If you want you can add raisins or chopped nuts/sunflower seeds, etc., about 1/2 cup either or both.
Spoon into buttered muffin cups (I use an ice cream scoop for this step—very fast and uniform).
If you have a sweet tooth, you can sprinkle a few teaspoons of cinnamon sugar or demerara sugar on top before baking.
Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean. Cool 2 minutes in the pan, then remove to a cooling rack, plate or your tummy.
Savory Option: Omit sugar, cinnamon, raisins. Substitute 1/2 cup grated parmesan cheese. Before baking, sprinkle tops with additional cheese.
* I understand you can grate the zucchini ahead and store it in your freezer. Store in pre-measured amounts so you can thaw and use in a recipe without re-measuring.
Submitted by Kate Miller
Grate enough zucchini to make 1 cup*. Drain off excess liquid. Mix grated zuke with 2 eggs, 1/2 cup of yogurt, 1/4—1/3 cup sugar (white or brown), 1/4 cup canola oil.
Mix or sift together dry ingredients: 1 cup white flour, 1 cup whole wheat pastry flour (or white flour), 2 tsp baking powder, 1/2 tsp baking soda, (1tsp cinnamon, optional)
Mix wet and dry just until blended. If you want you can add raisins or chopped nuts/sunflower seeds, etc., about 1/2 cup either or both.
Spoon into buttered muffin cups (I use an ice cream scoop for this step—very fast and uniform).
If you have a sweet tooth, you can sprinkle a few teaspoons of cinnamon sugar or demerara sugar on top before baking.
Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean. Cool 2 minutes in the pan, then remove to a cooling rack, plate or your tummy.
Savory Option: Omit sugar, cinnamon, raisins. Substitute 1/2 cup grated parmesan cheese. Before baking, sprinkle tops with additional cheese.
* I understand you can grate the zucchini ahead and store it in your freezer. Store in pre-measured amounts so you can thaw and use in a recipe without re-measuring.
Submitted by Kate Miller
Zucchini Cookies
Cream together-3/4 cup butter
1 1/2 cup sugar
1 egg
1 tsp vanilla
Then add:
1 1/2 cups of grated zucchini-do not peel
2 1/2 cups of flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Stir in:
1 cup of nuts-pecans or almonds
1 6 oz. pkg. chocolate chips
Pour in greased 16 x 11 pan and bake at 350 degrees for 35-40- minutes until slightly brown. Sieve powdered sugar over cookies. Cut into bars when cool. Enjoy!
Submitted by Stacy Cordier
1 1/2 cup sugar
1 egg
1 tsp vanilla
Then add:
1 1/2 cups of grated zucchini-do not peel
2 1/2 cups of flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Stir in:
1 cup of nuts-pecans or almonds
1 6 oz. pkg. chocolate chips
Pour in greased 16 x 11 pan and bake at 350 degrees for 35-40- minutes until slightly brown. Sieve powdered sugar over cookies. Cut into bars when cool. Enjoy!
Submitted by Stacy Cordier
Squash & Rice Casserole
(This is a good way to use a lot of zucchini/summer squash and feed a lot of people)
8 cups sliced zucchini (can be a combination of summer squash too)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice (works well with white or brown rice)
1 cup shredded cheddar cheese
1 cup fat free sour cream
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1/4 tsp black pepper
2 large eggs, slightly beaten
Combine first 3 ingredients in heavy pot, bring to boil then reduce heat to low and simmer 20 min. Drain and partially mash. Combine zucchini mixture with rice and remaining ingredients except parmesan cheese. Spoon into 13x9” baking dish, sprinkle with parmesan, and bake at 350 degrees for 30 min. Broil for 1 min. to brown the top.
Submitted by Nancy Potter
8 cups sliced zucchini (can be a combination of summer squash too)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice (works well with white or brown rice)
1 cup shredded cheddar cheese
1 cup fat free sour cream
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1/4 tsp black pepper
2 large eggs, slightly beaten
Combine first 3 ingredients in heavy pot, bring to boil then reduce heat to low and simmer 20 min. Drain and partially mash. Combine zucchini mixture with rice and remaining ingredients except parmesan cheese. Spoon into 13x9” baking dish, sprinkle with parmesan, and bake at 350 degrees for 30 min. Broil for 1 min. to brown the top.
Submitted by Nancy Potter
Stuffed Zucchini
(This recipe works with any type of sausage)
Halve two large zucchinis (the long way) and scoop out the insides. Dice up the insides and set aside.
Combine one cup bread crumbs, 1/2 cup parmesan cheese, and the meat of 3-4 chicken sausages (casings removed), plus the scooped out portion of zucchini with two eggs and mix.
Restuff zucchini boats with mixture.
Place stuffed zucchinis in a greased pan and bake at 350 degrees for 25-30 minutes, or until the tops are sufficiently browned.
Can add grated mozzarella to top and return to oven until melted.
Submitted by Careyanne Davis
Halve two large zucchinis (the long way) and scoop out the insides. Dice up the insides and set aside.
Combine one cup bread crumbs, 1/2 cup parmesan cheese, and the meat of 3-4 chicken sausages (casings removed), plus the scooped out portion of zucchini with two eggs and mix.
Restuff zucchini boats with mixture.
Place stuffed zucchinis in a greased pan and bake at 350 degrees for 25-30 minutes, or until the tops are sufficiently browned.
Can add grated mozzarella to top and return to oven until melted.
Submitted by Careyanne Davis
Bulgarian Zucchini and/or Eggplant
(use zucchini for this recipe, summer squash is too watery)
Cut zucchini in half (lengthwise & crosswise) if they are small; if larger, cut approximately 1' thick & 4'' long Cut eggplant in 1" rounds
Sauté in olive oil until brown & cooked through.
(Eggplant will require a little more oil because it's more absorbent.)
Put on a plate. Add salt to taste, cover with yogurt. Serve hot or cold.
Submitted by Vasilka Nicolova
Cut zucchini in half (lengthwise & crosswise) if they are small; if larger, cut approximately 1' thick & 4'' long Cut eggplant in 1" rounds
Sauté in olive oil until brown & cooked through.
(Eggplant will require a little more oil because it's more absorbent.)
Put on a plate. Add salt to taste, cover with yogurt. Serve hot or cold.
Submitted by Vasilka Nicolova
Corn & Squash Simmered in Coconut Milk with Basil
1 Tbsp roasted peanut oil
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
Moroccan Zucchini Puree
3 large zucchini
1 or 2 cloves of garlic, crushed
Juice of 1/2 lemon
3 Tbsp olive oil
1/2 tsp ground cumin
salt
Pinch of chili powder
4 oz crumbled feta cheese (optional)
6 green & black olives (optional)
Boil or steam zucchini in water until solft. Drain and mash with a fork. Add the garlic, lemon juice, oil, cumin, salt to taste, chili powder, and stir well. Garnish with feta and olives.
(I served it with roasted new potatoes & grilled ribs. Used feta but no olives.)
submitted by Leslie Haslam, from Invitation to Mediterranean Cooking by Claudia Roden
1 or 2 cloves of garlic, crushed
Juice of 1/2 lemon
3 Tbsp olive oil
1/2 tsp ground cumin
salt
Pinch of chili powder
4 oz crumbled feta cheese (optional)
6 green & black olives (optional)
Boil or steam zucchini in water until solft. Drain and mash with a fork. Add the garlic, lemon juice, oil, cumin, salt to taste, chili powder, and stir well. Garnish with feta and olives.
(I served it with roasted new potatoes & grilled ribs. Used feta but no olives.)
submitted by Leslie Haslam, from Invitation to Mediterranean Cooking by Claudia Roden
Cucumber Yoghurt Dip (Tzatziki)
Makes 2 cups
1 large cucumber, peeled, seeded and finely chopped
1 tsp sea salt
1 cup plain whole yoghurt
2 cloves garlic, crushed
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp lemon juice
1/4 tsp black pepper
Pinch of cayenne pepper
Salt chopped cucumber and let stand in a colander for about 1 hour. Mix other ingredients together and stir in cucumber.
Nourishing Traditions by Sally Fallon
1 large cucumber, peeled, seeded and finely chopped
1 tsp sea salt
1 cup plain whole yoghurt
2 cloves garlic, crushed
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp lemon juice
1/4 tsp black pepper
Pinch of cayenne pepper
Salt chopped cucumber and let stand in a colander for about 1 hour. Mix other ingredients together and stir in cucumber.
Nourishing Traditions by Sally Fallon
Sweet Cucumber Salad
2 cucumbers, thinly sliced
Dressing:
1/8 cup rice wine vinegar
1/4 cup olive oil
1 Tbsp sugar
1 Tbsp soy sauce
Fresh ground pepper (to taste)
Fresh chopped dill (as garnish)
Place sliced cucumbers in a bowl. Add in vinegar, oil, sugar, soy sauce and pepper. Stir thoroughly to coat cucumbers. Garnish with dill. Allow the salad to marinate an hour or more before serving. (The author recommends this salad with sushi or other Asian fare.)
From The Cook’s Garden website
Dressing:
1/8 cup rice wine vinegar
1/4 cup olive oil
1 Tbsp sugar
1 Tbsp soy sauce
Fresh ground pepper (to taste)
Fresh chopped dill (as garnish)
Place sliced cucumbers in a bowl. Add in vinegar, oil, sugar, soy sauce and pepper. Stir thoroughly to coat cucumbers. Garnish with dill. Allow the salad to marinate an hour or more before serving. (The author recommends this salad with sushi or other Asian fare.)
From The Cook’s Garden website
Marinated Cucumber Tomato Salad
Makes 6-8 servings
2 cucumbers, peeled & sliced into rounds
4 tomatoes, sliced into rounds
1/3 cup thinly sliced onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsp sugar
Salt and pepper
1 Tbsp slivered fresh basil strips
1 Tbsp chopped parsley
Arrange cucumbers, tomatoes, and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving.
(The leftover marinade makes a good dressing for salad greens).
From Asparagus to Zucchini
2 cucumbers, peeled & sliced into rounds
4 tomatoes, sliced into rounds
1/3 cup thinly sliced onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsp sugar
Salt and pepper
1 Tbsp slivered fresh basil strips
1 Tbsp chopped parsley
Arrange cucumbers, tomatoes, and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving.
(The leftover marinade makes a good dressing for salad greens).
From Asparagus to Zucchini
Cucumber and Pepper Relish
1 or 2 (about 3/4 lb) dark green cucumbers
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 Tbsp chopped dill
1 Tbsp chopped lovage or cilantro
1 1/2 Tbsp rice wine vinegar
Sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or 2.
“If you like a bite, include a teaspoon of minced hot chile.
Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish.”
From Local Flavors by Deborah Madison
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 Tbsp chopped dill
1 Tbsp chopped lovage or cilantro
1 1/2 Tbsp rice wine vinegar
Sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or 2.
“If you like a bite, include a teaspoon of minced hot chile.
Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish.”
From Local Flavors by Deborah Madison
Refrigerator Pickles
2 cups distilled white vinegar
1 cup sugar
1/4 cup kosher or pickling salt
8-10 medium cucumbers, sliced 1/8” thick
1 large white onion, thinly sliced
2 - 4 cloves garlic, thinly sliced
1/2 green bell pepper, sliced into 1/8” strips
2 Tbsp dill seed
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp celery seed
Prepare 1 half-gallon or 2 quart canning jars and lids
Whisk together the vinegar, sugar, and salt in a medium bowl to dissolve sugar. Set aside.
Layer the cucumbers, peppers, onions, garlic and spices in the jar(s). Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar(s) tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.
Serve after 1 week or continue to store in the refrigerator for up to 3 months.
Adapted from The Gardeners’ Community Cookbook
1 cup sugar
1/4 cup kosher or pickling salt
8-10 medium cucumbers, sliced 1/8” thick
1 large white onion, thinly sliced
2 - 4 cloves garlic, thinly sliced
1/2 green bell pepper, sliced into 1/8” strips
2 Tbsp dill seed
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp celery seed
Prepare 1 half-gallon or 2 quart canning jars and lids
Whisk together the vinegar, sugar, and salt in a medium bowl to dissolve sugar. Set aside.
Layer the cucumbers, peppers, onions, garlic and spices in the jar(s). Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar(s) tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.
Serve after 1 week or continue to store in the refrigerator for up to 3 months.
Adapted from The Gardeners’ Community Cookbook
Goat Cheese-Stuffed Zucchini
Serves 6
3 medium zucchini, about 8 inches long
1/2 cup onion, finely chopped
2 cloves garlic, smashed then finely chopped
1/2 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup fresh bread crumbs
1/2 cup finely chopped flat-leafed parsley (or other fresh herb)
3 to 4 tablespoons goat cheese, to taste
Preheat oven to 350.
Parboil zucchini for 15 minutes; remove and set aside to cool.
Chop onions, garlic and tomatoes and put in a medium bowl.
Trim stem end of zucchini. Cut each zucchini in half lengthwise and, using a teaspoon, carefully scoop out the soft centers, reserving flesh and seeds. Coat bottom of baking dish with olive oil; place zucchini shells side by side in it.
Roughly chop the zucchini flesh and seeds and mix in the bowl with the onion, tomato and garlic. Melt butter in warm skillet; add vegetables and cook, stirring, for three minutes. Remove from heat. Stir in the bread crumbs, parsley and goat cheese.
Using two teaspoons, place equal amounts of the stuffing mixture loosely into the six zucchini boats; do not pack down.
Bake 25 minutes, uncovered, or until heated through.
From post-gazette.com
3 medium zucchini, about 8 inches long
1/2 cup onion, finely chopped
2 cloves garlic, smashed then finely chopped
1/2 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup fresh bread crumbs
1/2 cup finely chopped flat-leafed parsley (or other fresh herb)
3 to 4 tablespoons goat cheese, to taste
Preheat oven to 350.
Parboil zucchini for 15 minutes; remove and set aside to cool.
Chop onions, garlic and tomatoes and put in a medium bowl.
Trim stem end of zucchini. Cut each zucchini in half lengthwise and, using a teaspoon, carefully scoop out the soft centers, reserving flesh and seeds. Coat bottom of baking dish with olive oil; place zucchini shells side by side in it.
Roughly chop the zucchini flesh and seeds and mix in the bowl with the onion, tomato and garlic. Melt butter in warm skillet; add vegetables and cook, stirring, for three minutes. Remove from heat. Stir in the bread crumbs, parsley and goat cheese.
Using two teaspoons, place equal amounts of the stuffing mixture loosely into the six zucchini boats; do not pack down.
Bake 25 minutes, uncovered, or until heated through.
From post-gazette.com
Short-Term Cucumber Onion Pickles
2/3 cup white wine or apple cider vinegar
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled
a few dill sprigs
1 tsp mixed whole peppercorns
3 Tbsp olive oil
Mix the vinegar, sugar, and salt and set aside, stirring occasionally until the sugar is dissolved. Thinly slice the onions into rounds, then toss them with the cucumbers, dill, and peppercorns in a noncorrosive bowl. Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit for a day before being used.
Local Flavors by Deborah Madison
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled
a few dill sprigs
1 tsp mixed whole peppercorns
3 Tbsp olive oil
Mix the vinegar, sugar, and salt and set aside, stirring occasionally until the sugar is dissolved. Thinly slice the onions into rounds, then toss them with the cucumbers, dill, and peppercorns in a noncorrosive bowl. Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit for a day before being used.
Local Flavors by Deborah Madison
Garlic Butter
Great with grilled meats, fish & steamed vegetables
1/4 cup butter
crushed garlic, to taste (start w/2 medium cloves)
2 teaspoons finely minced parsley (optional)
1 teaspoon lemon juice (optional)
Work the butter on a plate with a knife or spoon until it is slightly soft. You don’t want the butter too soft. Work in the crushed garlic, chopped parsley, and lemon juice.
1/4 cup butter
crushed garlic, to taste (start w/2 medium cloves)
2 teaspoons finely minced parsley (optional)
1 teaspoon lemon juice (optional)
Work the butter on a plate with a knife or spoon until it is slightly soft. You don’t want the butter too soft. Work in the crushed garlic, chopped parsley, and lemon juice.
Fresh Garlic Salad Dressing
1/4 cup pure apple cider vinegar
1/2 cup olive oil or sunflower seed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
One or more cloves of garlic, crushed, chopped or sliced
Shake the first four ingredients together and taste. There should be a nice balance with no one ingredient dominating. Adjust if necessary, and then add the garlic. When I have time to let the dressing sit for an hour or so, I slice the garlic thinly and let it marinate.
1/2 cup olive oil or sunflower seed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
One or more cloves of garlic, crushed, chopped or sliced
Shake the first four ingredients together and taste. There should be a nice balance with no one ingredient dominating. Adjust if necessary, and then add the garlic. When I have time to let the dressing sit for an hour or so, I slice the garlic thinly and let it marinate.
Zucchini with Basil, Pine Nuts & Parmesan
1 lb. or more zucchini or other summer squash
Sea salt & freshly ground pepper
1/4 cup pine nuts
Extra virgin olive oil
Freshly grated Parmesan cheese
10 large basil leaves (purple or green)
Slice the squash in half lengthwise, then steam or simmer in salted water until tender. Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden. When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil, and serve.
Local Flavors by Deborah Madison
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
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