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The
links below are listed by main vegetable ingrediant
Click
on one of the following text links to go directly
to the vegetable category you would like to view.
This
weeks recipes:
Fava Bean Salata
Green Risotto with Fava Beans
Sauteed Chicken Breasts with Fennel and Rosemary
Simple Sauteed Kohlrabi
This
section is updated bi-weekly throughout the season.
Not all vegetables we grow have recipes available.
Arugula
Beans
Beets
Bok Choi
Broccoli
Cabbage
Celeriac
Chinese Cabbage
Corn
Cucumber
Daikon Radish
Dandelion
Eggplant
Endive
Escarole
Fall Vegetable Combinations
Fava Beans
Fennel
Garlic Scape
Kale
Kohlrabi
Leeks
Peas
Pie Pumpkin
Radishes
Rhubarb
Salad Dressing
Salsa and Hot Sauce
Sorrel
Spinach
Summer Vegetable Combinations
Sweet Potatoes
Swiss Chard
Tat Soi
Tomato
Turnips
Watercress
Winter Squash
Zucchini
Arugula with Pasta
Angel hair pasta
Pine nuts
Arugula, washed and chopped
1 Tbsp olive or canola oil
Salt and freshly cracked pepper
Chopped garlic
Freshly grated ParmesanCook angel hair pasta. Toast some pine nuts in a dry pan over medium heat—just until lightly brown and fragrant. Heat oil in a large heavy pan, add garlic for one minute, and toss in arugula (as much as you like). Add the cooked pasta and pine nuts, and season with salt and freshly cracked pepper. Top with fresh grated cheese, like a good aged Parmesan.
Roasted Green Beans
2 T. olive oil
1 lb. fresh whole green beans, trimmed
1 cup thinly sliced onion
5-6 cloves garlic, sliced
Salt and pepper
1-2 T. red wine vinegar
1 cup toasted pine nuts (optional)
Preheat oven to 400 degrees. Spread beans, onions and garlic on a baking tray and drizzle olive oil over them. Push them around to lightly coat. Bake for 20 minutes, intermittently stirring or shaking the tray. Taste a green bean to see if it’s as tender as you like it. If not, put it back in for another 5 or 10 minutes.
Remove from oven; transfer to a bowl. Drizzle with vinegar, shake on salt to taste and lots of fresh ground black pepper. Serve at any temperature, topped with lightly toasted pine nuts. Yield: 6 servings
Beans - Pasta e Fagiole
This is an Italian dish made of pasta and Romano beans. You may, of course, substitute your favorite kind of beans if you choose.
2-3 tbsp. olive oil
1 onion, chopped
2 cloves garlic
2-3 cups chopped tomato
2 tbsp. tomato paste
2 cups cooked Romano beans
basil, dill, marjoram, salt to taste
3 cups cooked pastaHeat olive oil in a large saucepan. Add chopped onion and garlic. Sauté until translucent. Add spices and tomatoes and bring to a boil. When the tomatoes are boiling add the tomato paste. Bring to a boil again. Reduce heat and simmer for 15 minutes. Add Romano beans and cooked pasta and heat quickly. Don’t leave it sitting around too long, or the pasta will start to absorb the water.
Beans (Green) - Spicy Asian
1 pound green beans
1 tsp toasted sesame oil
1 tsp peanut oil
1 tsp garlic, minced
1 tsp fresh ginger, peeled and minced
1/16 tsp red pepper flakes
1/2 Tbsp soy sauce
2 Tbsp water
1 tsp sesame seeds, toasted
Trim the green beans and lightly steam them. Fry the garlic and ginger in the sesame and peanut oils over low heat until the garlic turns fragrant and golden. Add the red pepper flakes, green beans, soy sauce, and water. Cover and cook over high heat for a few minutes, stirring occasionally, until the water evaporates and the beans look shiny from the oil. Garnish with sesame seeds.
Potato and Green Bean Salad
originally from Bon AppetitDressing:
1/4 cup balsamic vinegar
2 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
1 garlic clove, minced
Dash Worcestershire sauce
1⁄2 cup olive oil
Salad:
1 1⁄2 lb. potatoes
3/4 lb. green beans, de-stem
Scallions, coarsely chopped
1/4 cup chopped fresh basil
Yield: 6 servingsWhisk first 5 ingredients in bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temp and re-whisk before using.)
Steam potatoes until tender. Cool; cut into quarters. Steam green beans until tender crisp. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine green beans, potatoes, scallions and basil in large bowl.
Add dressing; toss to coat.
Beets Marinated
3-5 medium sized beets
1 tsp Mustard (not mustard powder or seed)
1/4 cup olive oil
1 clove garlic, minced
2 Tbsp. Vinegar (Red Wine)
2 sprigs of fresh parsley, chopped
Boil beets 30-40 minutes until tender. Slip skins off beets. Slice beets into bite size chunks (quarter). Combine olive oil, vinegar and mustard. Add liquid mixture to beets, add garlic and parsley.
Stir-Fried Bok Choy with Mushrooms ands Cashews Over Rice Noodles
From Farmer John’s Cookbook
1⁄4 cup coarsely chopped, unsalted cashews
8 oz. dry rice noodles
6 T. peanut oil or mild flavored vegetable oil, divided
1 medium bok choy, stems cut diagonally into 1⁄4 inch pieces, leaves sliced into 1⁄2 inch strips
8 fresh shiitake mushrooms, sliced, OR
8 dried shiitake mushrooms, dehydrated in hot water for 20 min.
3 scallions, sliced in half lengthwise, then sliced crosswise into 1 inch pieces (you can substitute leeks or onions)
1⁄4 cup water (if you’re using dried shitakes, use 1⁄4 cup of the soaking water instead)
2 T. rice vinegar
2 T. soy sauce or tamari
1 t. toasted sesame oil
Sugar (optional)
1 T. chopped fresh cilantro leaves
1) Preheat oven to 350
2) Toast cashews in a heavy dry skillet over high heat until they begin to brown slightly. Transfer to a dish to cool.
3) Cook the rice noodles according to directions on package.
4) Meanwhile, heat a wok over high heat for 2 min. Add 3 T. peanut oil and let heat for 30 seconds. Add the sliced bok choy stems and stir-fry for 2 minutes.
5) Add mushrooms, scallions and bok choy leaves. Add water. Cook, stirring constantly, until most of the liquid has evaporated, 8-12 minutes.
6) In a small bowl, whisk the remaining 3 T. oil, rice vinegar, soy sauce or tamari, and toasted sesame oil. Add a little sugar to taste, if desired. Pour this mixture over the vegetables in the wok and toss until well combined.
7) Drain the noodles and add them to the wok along with the sauce. Toss to thoroughly combine. Serve warm or chill for 1 to 2 hours. Garnish with cashews and cilantro just before serving.
Bok Choy and Broccoli Stir-Fry
1 T. peanut oil
1 red pepper
1 green pepper (or another red pepper)
1 medium onion
1 cup chopped broccoli; florets and stem (tough outer part removed)
1 two-inch piece of ginger, grated
Pinch of salt and pepper
1 bok choy, chopped
2 T. sherry
Soy sauce or tamari
Heat oil in a wok or deep skillet. Stir-fry peppers, onions, broccoli, ginger, salt and pepper until broccoli softens lightly, 3-4 minutes. Add bok choy (first chopped stems and then a minute later chopped leaves) and sherry; cook 2 minutes. Sprinkle with soy sauce. Serve over rice.
Flavored Olive Oil
1 cup fine-quality olive oil
4 cloves garlic, crushedHeat oil in a small, heavy saucepan on medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve, at room temperature, to use as flavored oil for frying and sautéing.
Garlic-and-Oil Sauted Broccoli
½ cup Flavored Olive Oil
4 garlic cloves, peeled and minced
1 large head broccoli, approximately 2 pounds
Salt and pepper to tasteBlanch broccoli for about 4 minutes or until water turns green and broccoli is crisp-tender. Drain and run under cold water. Pat dry. Heat oil in a large, heavy saute pan over medium heat. Add garlic. Stir in the broccoli and saute for 3 minutes or until hot. Season with salt and pepper and serve.
Broccoli with Asian-Style Dressing
Broccoli, one medium head
½ cup rice wine vinegar
3 T. peanut oil
2 T. soy sauce
½ t. garlic, minced
½ t. toasted sesame oil
½ t. hot chili oil (optional)Separate the florets from tbe stalk; break into smaller florets. Cut the stalk into 1-inch lengths and then into matchstick-size strips.
Steam the broccoli for 5 minutes. Transfer the broccoli to a bowl.
Combine the remaining ingredients in a small bowl; stir until well combined. Pour the dressing over the broccoli and mix well.
Cabbage Fried with Tomato
1 onion, finely chopped
6 T oil
1 large tomato, sliced
1/2 t salt
2 carrots, sliced into rounds
1/2 t curry powder
1 medium sized cabbage, thinly
Saute onion in oil until lightly browned. Add sliced tomato, salt and curry powder; stir over medium heat 2-3 minutes. Mix in cabbage and carrots. Pour in 1/2 cup water. Cover, reduce heat, and simmer until liquid is absorbed and cabbage is still slightly crunchy. For a variation, add diced potatoes. Six servings.
Celeriac and Onion Gratin
From Vegetarian Times Magazine
3 medium red potatoes (1 lb)
1 to 3 Tbs olive oil
2 cloves garlic, minced
1 tsp. dried basil
15 oz. can whole tomatoes, chopped, juices reserved
1 large celeriac (about 12 oz)
1 medium red onion, quartered and sliced (1 1⁄2 cups)
2 small stalks celery, chopped (1 cup)
1 cup dry white wine or vegetable broth
Bring a large pot of water to a boil. Slice potatoes 1/4 inch thick. Peel celeriac; slice in quarters and then cut quarters into 1/4 inch slices. Add salt to taste to boiling water, then add potatoes and cook until just tender, about 5 minutes. Using a slotted spoon, remove potatoes to a bowl, then add celeriac to boiling water and cook until just tender, about 4 minutes. Remove celeriac to bowl with potatoes. Reserve cooking liquid.
In medium skillet, heat oil over medium heat. Add onion, garlic, celery and basil and season to taste with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add wine, increase heat and cook to reduce wine by half, about 5 to 7 minutes. Add tomatoes and their juices plus 1⁄2 cup of reserved cooking liquid.
Preheat oven to 375 degrees. Grease a 2 quart baking dish. Ladle half of the tomato mixture in bottom of prepared pan. Make a layer of alternating potato and celeriac slices, season to taste with pepper. Repeat, using remaining potato and celeriac slices. Cover with remaining tomato mixture. Cover and bake until potatoes and celeriac are tender, about 45 minutes. Remove gratin from oven and let stand 10 minutes before serving. Serve warm.
Chinese Cabbage Salad
(From Asparagus to Zucchini)
5 cups (or so) chopped Chinese cabbage
3⁄4 cup kohlrabi, grated; or winter radish, grated (optional)
1 1⁄2 cups chow mein noodles (the crunchy ones)
1 cup crushed peanuts
1⁄4 cup sesame seeds (black, if available)
2 T. rice vinegar
4 T. sesame oil
3 T. soy sauce
1 T. honey
1⁄2-1 t. dry mustard
Combine cabbage, chow mein noodles, kohlrabi, radish, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
(Corn) Budín de Maíz
From Full Moon Feast by Jessica Prentice‘Budín’ means ‘pudding’ in Spanish, but often refers to a savory dish.
Ingredients:
Butter
1/2 dried ancho chile pepper, seeds and stem removed
1/4 cup boiling filtered water
4 cobs of fresh corn
1 small bunch of scallions, minced
3 eggs
1/2 cup cream, half-and-half, or whole milk
1/2 teaspoon salt, or to taste
plenty of freshly ground pepperProcedure:
1. Butter a small, ceramic baking dish and preheat the oven to 300†.
2. Put the ancho chile in a small dish and pour the boiling water over it.
3. Cut the kernels off the corn cobs into a shallow wide-bottomed bowl or baking dish. Scrape the corn ‘milk’ off the cobs by scraping with back side of the knife down the cobs towards the kernals. This should produce a milky, corny slush that will add to the flavor.
4. Add the scallions to the corn as well.
5. In a separate bowl, gently beat the eggs with the cream, salt and pepper. I always taste my raw egg mixture to make sure it is salty enough. It should be a little on the salty side.
6. Remove the ancho from the soaking water, mince well, and add this to the corn mixture and mix well.
7. Strain the soaking water into the egg mixture.
8. Pour the egg mixture over the corn mixture and stir well to combine. Pour this into the buttered baking dish and bake at 300† until set, which will probably take 50 minutes to an hour.Serves 4, or more as part of a larger meal
Cucumber Salad (Uborkasalata)
(submitted by Rob Lewis)My wife and I lived in Hungary for a year or so before moving to Madison. I picked up this delicious cucumber recipe while we were living there. The amounts are approximate - go by feel and taste. The idea is to coat the cuc's, not drown them.
1 cucumber
salt
1 tsp olive oil
2 tsp sour cream
1/4 tsp Hungarian paprika
Peel the cucumbers, slice or shred very thin (half moons work really well), salt lightly and allow to stand in a bowl for 10 to 20 minutes. Squeeze off the excess liquid, add remaining incredients and combine. Chill or serve immediately.
Cucumbers Pickled
(submitted by Leslie Ladd)
In a mixing bowl stir together 1/2 c. cider vinegar, 1/4 c. sugar, 2 minced green onions, 1/2 t. salt, 1/4 t. pepper, and 1/2 t. dill. Peel (or leave unpeeled) two medium cucumbers and slice thin into the dressing. Toss well. Keeps for a couple of weeks.
Daikon Radish Slaw
from Jan Hake (this recipe showed her how to enjoy daikon radishes)
Grate peeled daikon and carrot
Salt veggies to draw out moisture, drain well after 1⁄2 hour or more
Sauce - mix together:
1 cup sugar
1⁄2 cup white vinegar
1 cup mayonnaise
Add as much sauce to veggies as desired.
Mix in 1 T. grated orange rind and 1 t. toasted sesame oil and some freshly ground pepper
“Enjoy and never speak badly of a daikon again!”
Dandelion Green Fettuccini
2 c Dandelion greens
2 Eggs
1 1/2 c Flour
1/2 ts Salt
Some people find dandelion greens too strong simply
added to a salad, but here is a basic pasta recipe
that uses them to the best effect. It also works for
other greens; beet greens, arugula, orach, or chicory.
It is so tasty that it needs only butter and grated
Asiago cheese. When making the pasta, adjust the
amount of flour to the moisture of the greens.
DIRECTIONS:
1.) In a blender put dandelion
greens and eggs, blend until smooth.
2.) Transfer to a bowl, add salt and start adding
flour while beating with a spoon. Keep adding until
dough is stiff.
3.) Turn out onto floured surface and knead until
smooth (approximately 5 minutes).
4.) Roll out with rolling pin to 1/8"-1/4" thickness
or thinner.
5.) Allow to stand and dry 1 hour, then cut into
strips.
6.) Drop into boiling water and cook 1-2 minutes.
From: The Cook's Garden catalog - Spring/Summer 1989 -page 30
Dandelion Greens and Potatoes
4-6 potatoes
5 garlic scapes
2 cups chopped dandelion greens
1/2 tsp red pepper, crushed
1/4 cup olive oil
Boil potatoes until almost tender, add dandelion greens and continue boiling until both are tender. Drain off water. (Water makes excellent base for soups). Peel potatoes if you are so inclined. Mash potatoes and dandelions together.
In a large skillet sauté garlic scapes and red pepper in olive oil for about 1 minute. Add potatoes and dandelions and continue to cook another 15 minutes.
Dandelion, Currents and Pine Nuts
2 bunches dandelion greens
5 garlic scapes, chopped
2 Tbsp olive oil
1/4 cup currents
1/4 cup pine nuts
Salt and pepper to taste
Plump the currents in warm water to cover for 10 minutes. Then drain. Blanch the dandelions in a large pot of boiling water for 10 seconds or until their color turns a deeper green and they’re slightly softened. In a colander, drain and gently press out excess water. Coarsely chop. Set aside. Saute the garlic scapes in olive oil for about 1 minute, add currents and pine nuts and sauté for about 1 more minute. Stir in dandelions and sauté for about 3 minutes, stirring constantly. Season to taste with salt and pepper.
Baba Ganouj (Eggplant Pate)
2 medium-small eggplants (or the equivalent)
Juice from one lemon
1⁄2 cup tahini
3 cloves garlic, crushed
1⁄2 cup finely-chopped parsley
1 t. salt (more to taste)
1⁄4 cup finely-minced scallions (optional)
Lots of fresh black pepper
1 T. oil
Preheat oven to 400 degrees. Cut off the stem ends of the eggplants and prick them all over with a fork. Place them on an oven rack directly (or on the grill) and let them roast slowly until completely sagging and soft. When cool scoop the insides out and mash well. Combine with all other ingredients, except olive oil. Chill completely and drizzle the oil over the top just before serving. Serve it as a dip with vegetables, spread on pita bread, or dip tortilla chips.
Eggplant with Red Sauce and Pasta
(from Kris Burmeister, member)
1 large Eggplant sliced 1/2 inch thick
2 eggs (beaten)
1 clove garlic crushed
1 cup bread crumbs
1 Tbsp. Cumin (mix with bread crumbs)
1 lb ground turkey or sausage (browned very lightly and drained),optional
3-4 cloves garlic smashed
1 carrot sliced
3 stalks celery diced
1 medium onion diced
1 large red pepper diced
3 lbs. fresh sliced roma-type tomatoes
Parmesan cheese (grated)
Salt
Pepper
Dried Oregano
1 Bay leaf
20 leaves fresh basil
For Sauce:
Heat olive oil over medium heat. Add garlic. Cook until fragrant but
not brown, then add carrots, celery, and onion with a pinch of
salt and cook covered until onion is transparent. Add red pepper.
Cover. Slice tomatoes and add. Add bay leaf and spices to taste.
Crack lid slightly and let cook down, stirring occasionally. Begin to
prepare eggplant.
For Eggplant:
Slice Eggplant, salt lightly and let drain for 20 minutes then rinse and
pat dry. Preheat oven to 350. Spray a cookie sheet/jelly roll pan with
cooking spray and spoon one Tbsp. of developing sauce in spot where
eggplant slice will go.
Combine garlic and eggs in one bowl, dip, then dip into bread
crumb/cumin mixture and place over sauce spot. Sprinkle tops with
parmesan cheese. Bake for 20 minutes at 350 or until very tender.
Add meat to sauce and simmer while eggplant is cooking. Serve when
sauce has thickened and eggplant has cooled a bit.
Serve sauce over pasta, eggplant slice on top, with fresh torn basil.
Eggplant Grilled
I large Eggplant cut in 3/4 inch rounds.
Dipping sauce:
In a small pan simmer 2 minutes then set aside:
2 Tbsp soy sauce
1.5 Tbsp honey
1 Tbsp. rice wine vinegar
1 Tbsp. water
To be combined and brushed onto Eggplant before grilling:
3 Tbsp. peanut oil
2 tsp. mint
2 tsp. fresh ginger
black pepper
Brush Eggplant with peanut oil mixture. Grill 4-5 minutes a side or
until tender. Serve with sauce for dipping. A great appetizer.
Eggplant Enchiladas
Becky Perkins adaptation from a Moosewood Cookbook recipe
12 tortillas
6 cups eggplant, cut into 1/2” cubes
1 cup chopped onion
1 cup chopped green pepper
1 1⁄2 t. salt
1 packed cup grated mild, white cheese
Vegetable oil for frying tortillas
2-3 t. olive oil for frying vegetables
Part 1: Saute onions, garlic and salt for about 5 minutes. Add eggplant; cover and cook another 10 minutes or until eggplant is soft. Add peppers and black pepper; cook another 5 minutes. Remove from heat and add cheese. Mix.
Part 2: Heat about 1⁄2 inch of vegetable oil in a heavy skillet. Fry each tortilla on both sides-only 10 seconds on each side. (don’t fry them long enough to crispen or they’ll break when you try to roll them up). Drain them on paper towels.
Part 3: Fill each tortilla by placing about 1⁄4 cup of filling on one side and rolling it up. Situate your filled enchiladas gently in a baking pan. Pour your hot sauce over the top. Heat in a 350 oven about 20 minutes.
(Now you can make some sauce or save time by using already prepared sauce).
Ratatouille
(from Moosewood Cookbook)
1 medium onion chopped
1 large bell pepper cubed
2 small summer squash cubed
1 small eggplant cubed
4 cloves garlic crushed
2 medium tomatoes cubed
1 tsp each: basil, marjoram
1 bay leaf
1/2 tsp. oregano
dash of ground rosemary
3 Tbs. red wine
1/2 cup tomato juice
2 Tbs. tomato paste
2 tsp. salt
Black pepper to taste
1/4 cup olive oil
Fresh chopped parsley
Heat olive oil in large, heavy pot. Crush garlic into the oil. Add bay leaf & onion and salt lightly. Saute over medium heat until onions turn transparent. Add eggplant, wine, herbs and tomato juice. Mix well then cover and simmer 10 to 15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add summer squash and peppers. Cover and simmer 10 minutes. Add salt, pepper, tomatoes and tomato paste, mix well. Continue to simmer until all vegetables are tender. Mix in parsley just before serving. Serve with rice, alone in a bowl or with bread. Top with grated cheese or chopped black olives.
Wilted Endive and Potato Salad with Sieved Egg Garnish
The Greens Cookbook
THE POTATOES
1 pound potatoes
4 salad onions or scallions or chives
3 1/2 Tbsp. Virgin olive oil
1 1/2 Tbsp. Sherry vinegar
Salt and pepper
Slice the potatoes into 1/4 inch rounds. Cook them in a vegetable steamer until they are tender, 8-10 min; then put them in a bowl with the onions and toss them while hot with the oil and vinegar.THE GREENS
6 handfuls (about 12 cups) loosely packed greens: the pale inner leaves of curly endive and spinach.
2 eggs
1 1/2 Tbsp. sherry vinegar
1/2 Tbsp balsamic vinegar
1 clove garlic
1/2 tsp. salt
4 Tbsp. Virgin olive oil
Pepper
Tear the endive leaves into pieces. Cut the spinach into 1 inch wide strips. Bring the eggs to a boil, then turn off the heat and let them sit in the water for 6 1/2 minutes before draining. Separate the whites from the yolks and chop the whites finely. Set the yolks aside to use as a final garnish.
Put the greens in a large bowl and toss them with the vinegars, garlic and salt. Heat the olive oil in a skillet until it is very hot and nearly smoking. Bring the salad to the stove and pour the hot oil over the leaves while tossing them with a pair of tongs. As soon as all the oil has been added, pick up the leaves in clumps and swish them around in the hot skillet to wilt them further. Add salt and pepper to taste.
To serve the salad, arrange the greens on plates, distribute the potatoes and onions over them, and then the chopped egg whites. Rub the yolks through a sieve, letting them fall over the salad.
Ps. I know this salad is a bit tedious, but worth every minute of effort! Barb
Grilled Escarole
Vegetables by James Peterson
Remove the toughest and outermost dark green leaves and then cut the center yellowish “heart” in half or in quarters through the base, being careful to cut through the core so that the head doesn’t fall apart on the grill. Soak the escarole in cold water for a few minutes to remove any dirt and to moisten it to keep it from burning. Brush each escarole piece with olive oil before they go on the grill and grill them over medium heat 4-6 inches from the top of the coals. Brush them every couple of minutes and turn them over several times to keep them from getting too dark. If they start to burn move them to a cooler part of the grill. They are ready when the outer leaves are dark brown and begin to sag and feel soft to the touch, after about 10 minutes.
Escarole Pizza with Nuts (Pine Nuts or Walnuts) and
Cheese (Fontina or Smoked Mozarella)
I found Escarole Pizza in two cookbooks, so this is the basic recipe, with room for your personal preference.Saute ONION and GARLIC in olive oil.
Add one head of chopped and washed ESCAROLE and cook until just wilted.Roast WALNUTS in a little oil in the oven at 350, 5-6 minutes OR saute PINE NUTS on stove top.
On a PIZZA CRUST (home-made or purchased): brush it with olive oil, distribute all but a couple tablespoons grated CHEESE (Mozzarella or Fontina), about one cup grated
Cover with ESCAROLE, NUTS, and rest of grated CHEESE.
Bake at 350 for 8-12 minutes
Roasted Vegetable Gratin
From Harriet
8 cups late season vegetables (leeks, squash, carrots, celeriac,
potatoes, sweet potatoes, daikon radish, etc.), diced into chunks
2 Tbsp olive oil
2 Tbsp flour
1/4 cup white wine
1 1⁄2 cups milk
4-5 rosemary sprigs
1 Tbsp horseradish
1 Tbsp chopped garlic
1 cup grated smoked Swiss
salt and pepper
3 Tbsp dried breadcrumbs
2 Tbsp butter
Heat oven to 375 degrees. Spread vegetables in large baking dish, toss with olive oil and wine, scatter on rosemary and garlic, and season with salt and pepper. Cover with foil; bake 20 minutes. Remove foil; roast until vegetables are brown-tipped and tender, 20-30 minutes.
Melt butter in saucepan; stir in flour. Cook over low heat several minutes. Whisk in milk, bring to simmer, and cook gently for 10 minutes. Season with salt and pepper, and stir the horseradish in. Remove rosemary from vegetables, and pour sauce over vegetables. Sprinkle cheese on top, then bake for another 15-20 minutes.
Roasted Vegetables with Balsamic Vinegar
4 lbs assorted root vegetables (potato, onion, celeriac, squash, radish, sweet potato, pumpkin, etc)
3 Tbsp olive oil
5 cloves garlic, minced
2 Tbsp chopped fresh rosemary, marjoram, oregano, or sage
Balsamic vinegar, salt, and freshly ground black pepper to taste
Heat oven to 450 degrees. Scrub vegetables and trim off tops and root ends. Cut into 2 inch pieces. Toss with olive oil and spread on a baking sheet. Roast for 15 minutes. Then add herbs and garlic, and continue cooking until vegetables are soft, 15-30 minutes. Toss with vinegar, salt, and pepper to taste.
Fava & Couscous Salad
Combine the following in a large sauce pan and bring to a boil. As soon as the broth begins to boil, turn off the heat.
1 1/2 cups broth
Fava beans, pealed twice (remove the Fava Beans from their pod, dip the beans in boiling water, remove the outer shell from the bean)
2 T. olive oil or butter
1/2 t. paprika
1/2 t. curry powder
Then add:
1 1/3 cup couscous
Scallions choppedGive it a stir, make sure it is off the heat, cover and let sit for 5 minutes. After 5 minutes, fluff it with a fork and enjoy it warm or let it chill.
Fava Bean Salata
Flavors of Greece by Rosemary BarronMakes 8 as an appetizer, 4 as a veggie side
3 lbs fresh fava beans in their pods
6 scallions, trimmed, with 2 inches of green left intact
5 to 6 T. extra-virgin olive oil
2 T. finely chopped fresh dill
Pinch of salt
½ tsp freshly ground black pepper
Strained juice of 1 small lemon
¼ cup plain yogurt, strained (or sour cream)Shell beans, remove the skins, and set aside. Coarsely chop the scallions, then finely chop 2 tablespoons of them and set aside for garnish.
Heat 2 tablespoons of the oil in a large heavy skillet over low heat and sauté the scallions for 5 minutes, or until soft. Add the beans, cover, and cook 5 minutes longer, shaking the skillet occasionally.
Transfer the beans and scallions to the food processor or blender container and add the dill, salt and pepper. With the machine running, add most of the lemon juice, 3 tablespoons of the yogurt, and 2 tablespoons of the remaining olive oil and process to a puree. If the puree seems too thick, add a few tablespoons of water. Add lemon juice, yogurt or olive for a sharper, lighter or deeper flavor (in that order).
Spread on a platter and sprinkle with the reserved scallions and the remaining olive oil and lemon juice. Garnish with dill springs and serve at room temperature.
Green Risotto with Fava Beans1/2 lb fresh fava beans
1 cup Arborio rice
4 cups broth
1/4 cup white wine
3 Tbsp butter, divided
1/4 cup grated Parmesan
1 small onion, finely chopped
salt to tasteShell the favas and discard the pods. Boil the beans for 4 minutes, drain, and plunge in ice water. Squeeze the favas out of their skins, and puree 3/4 of the favas in a food processor. In a large saucepan bring the broth to a simmer, and keep it hot. In another saucepan, melt 1 1/2 Tbsp of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. As the stock is absorbed, keep adding more hot stock, stirring constantly, until the rice is cooked through.
Add the pureed favas, the remaining 1 1/2 Tbsp butter, the rest of the favas, and the cheese. Cook over medium heat, stirring, until the butter and cheese melt. Season with salt.
Sauteed Chicken Breasts with Fennel and Rosemary
2 T. olive oil
1 large fennel bulb, cut into ½-inch slices
2 t. dried rosemary, crumbled
½ t. salt
½ cup chicken broth or stock
4 boneless skinless chicken breasts
¼ t. fresh-ground black pepper
2 cloves garlic, minced
2 T. chopped flat-leaf parsleyIn a large frying pan, heat 1 T. of the oil over moderately high heat. Add the fennel, 1 t. of the rosemary, and ¼ t. of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add the broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
Wipe out the pan and heat the remaining 1 T. oil over moderate heat. Season the chicken with the remaining ¼ t. salt and 1/8 t. of the pepper. Add the chicken to the pan with the remaining 1 t. of rosemary and cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic; cook, stirring for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 t. pepper. Bring to a simmer. Cover the pan and remove from the heat. Let steam 5 minutes. Stir in the parsley.
Fennel Over PastaCut fennel bulb in half, slice each half into four slices
Saute onions in a pan for a couple of minutes.
Add fennel and cover, cooking over a medium heat.
Cook for 10-12 minutes or until soft, stirring occasionally.
When you stir the fennel and onions keep the lid held over the pan so the condensation drips in and the fennel stays moist.
Remove the lid and turn the heat to medium-high, cook until the fennel is brownish, about another 5 minutes.
Add salt and pepper and any other spices of your choice.
Serve over pasta.
Garlic Scape Pesto with Parmesan
1 cup (packed) fresh spinach
1/2 cup walnuts
1/2 LB garlic scapes; use bottom part below the bulge. Cut into 1 inch lengths
3-4 T. lemon juice
1 cup olive oil
2 cups parmesan
1/2 t. salt
20 grindings of pepper
In food processor, put in spinach and walnuts; process until finely chopped. Add scapes and process again until very well ground and blended. With motor running, add lemon juice and olive oil. Scrape down sides and add parmesan, salt, and pepper; process briefly to combine
Makes about 2 cups, or enough for one full ice cube tray. Freeze.
Can use as a spread on pizza or bruschetta; toss with pasta, fresh tomatoes, and feta or mozzarella; stir into mayonnaise for sandwich spread or potato salad dressing.
Garlic Scape and White Bean Dip
1/3 cup sliced garlic scapes (3 to 4)
1 T. freshly squeezed lemon juice, more to taste
1/2 t. coarse sea salt, more to taste
ground black pepper
1 can (15oz) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough puree.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 T. water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice if desired.
3. Spread out the dip on a plate, drizzle with olive oil and sprinkle with more salt.
Yield: 1 1/2 cups
Garlic Scape Pesto
6-7 garlic scapes
Approx. 1 cup olive oil
1 cup grated parmesan or asiago cheese
Combine scapes and olive oil in a food processor; they will turn a brilliant, if watery looking green. Blend in the fresh grated cheese and serve over angel hair pasta , garnish with toasted pine nuts ands olives.
Austrian Kale
2 bunches kale
2 T. oil
1 medium onion, chopped
1-2 cloves garlic, minced
1 cup chicken (or other) stock
4 medium potatoes, quartered
1 stalk chopped celery (or celeriac)
Salt & freshly ground black pepper
Cut kale leaves into 1⁄2 inch wide strips. Blanch in lightly salted boiling water 1 minute. Drain. Heat oil in skillet; add onion and garlic and sauté until lightly browned. Add chicken stock, potatoes, celery and blanched kale. Simmer until potatoes fall apart and lose their shape. Season with salt and pepper. 4-6 servings.
Kale Potato Soup
Barb’s favorite
4 T. olive oil
6 medium potatoes, diced
2 medium onions, chopped
3 cups chopped kale leaves
10 cloves garlic, chopped
1 hot pepper, chopped
1/4 t. salt
black pepper, to taste
Saute the onions, garlic and pepper in oil. Add the salt and continue cooking until the onions are translucent. Add potatoes and enough water to cover by 4 inches. Bring to a boil and cook, covered, until potatoes are about 3/4 cooked. Add kale and cook, uncovered, until potatoes are done-about 10-15 minutes. Puree the soup in a blender or food processor season with pepper and serve.
(Kale & Potatoes) Colcannon
2 lbs potatoes 3 Tbsp butter
1 tsp salt pepper to taste
3 cups finely chopped kale a little milk or cream
1 medium onion
Preheat oven to 400 degrees.
Cook quartered potatoes in salted water for 20 minutes. Drain and mash. Cook kale in 1 inch boiling water until tender. Drain and set aside.
Saute onions in half the butter, combine the onions with potatoes, kale, and 2-3 Tbsp milk or cream. Put in a shallow baking dish, dot with butter, and cook 15-20 minutes.
Back to Top
Simple Sauteed Kohlrabi
2 medium kohlrabi bulbs, grated
1 t. salt
¼ cup butter
1 medium onion, diced (about ½ cup)
1 clove garlic, minced or pressed (optional)
Leeks
Leek and Mushroom Sauce with Thyme
From Farmer John’s Cookbook
1⁄2 pound mushrooms
1⁄2 pound fresh linguini or other thin pasta
2 T. unsalted butter
2/3 cup chopped leeks (white and pale green parts only)
1⁄2 t. salt
1/8 t. black pepper
3 cloves garlic, minced
1/3 cup dry white wine
2 t. chopped fresh thyme
Freshly grated Parmesan cheese
1) Brush or briefly wash the mushrooms and cut them into thick slices, including stems.
2) Cook pasta according to the package directions. Drain well.
3) Meanwhile, melt butter in a large pan over medium heat. Add leeks, salt and pepper; saute for 5 minutes. Stir in the garlic. Cover; cook until the leeks are tender, about 5 more minutes.
4) Add the mushrooms and wine; gently simmer, uncovered, for 10 min.
5) Add the pasta and thyme to the mushroom mixture; toss well. Top with grated Parmesan.
Celeriac and Leek Soup
2 Tbsp olive oil
2 leeks (white and pale green parts only), chopped
3 cups broth
2 lb celeriac, cut into 1/4 inch slices
1 lb potatoes, diced into 1-inch cubes
2 cups milk
1/4 cup minced fresh parsley or chives
3 Tbsp minced red onion
2 tsp grated orange peel
Heat oil in a heavy large saucepan over medium-low heat. Add leeks and sauté until tender, about 10 minutes. Add broth, celeriac, and potatoes. Cover and simmer until vegetables are very tender, about 45 minutes. Puree broth mixture in blender or processor until smooth. Return to saucepan. Add milk to thin the soup to the desired consistency. Serve, garnished with parsley, onion, and orange peel.
Leek and Potato Soup
From The Enchanted Broccoli Forest Cookbook3 large potatoes, cut into 1” chunks
4 Tbsp butter
1 stalk celery or celeriac, chopped
1/2 cup water or stock
3 cups leeks, chopped
3/4 tsp salt
3 medium carrots, chopped
3 cups milk
Optional: snippets of fresh herbs
Place the potatoes, leeks, celery, carrot, butter, and salt into a saucepan. Cook, stirring, over medium heat until the butter is melted and vegetables are coated (5 min.). Add the stock or water, bring to a boil, then cover and reduce heat to a simmer. Cook until potatoes are soft (20-30 min.), adding water if necessary. Then puree the soup in a blender or food processor. Return to the saucepan and add optional herbs and black pepper and more salt if necessary. Heat gently until just hot. Serve immediately
Garlic Stir-Fried Snap Peas
From Asparagus to Zucchini
3 cups sugar snap peas
1 T. oil
2-4 garlic scapes or 2 garlic cloves
2 t. fresh lemon juice
Salt & 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, salt and pepper. Serve over rice if desired.
3-4 servings.
Pumpkin Pie
Pie crust (see below)
1 pie pumpkin (1 3/4 lb)
2/3 cup sugar
1 tsp ground cinnamon
1/4 tsp ground ginger
Pinch ground cloves
1 1/2 cups evaporated milk
2 eggs, lightly beaten
1/2 tsp salt
Cut the pumpkin in half and place on a baking sheet. Bake at 375 until soft (almost collapsing). Scoop the flesh out. Or, peel and cut the pumpkin into chunks, and steam until soft. In a food processor or blender, blend with remaining ingredients.Fill the pie crust and bake for 15 minutes at 425. Reduce heat to 350 degrees and continue baking until set, 30-40 minutes.
Pumpkin Pie Crust
1 1/2 cups flour
1/2 cup shortening, chilled
1/4 tsp salt
3-4 Tbsp water
Combine flower and salt in large bowl. Cut in shortening with a pastry cutter or two knives until the mixture resembles coarse crumbs. Add 3-4 Tbsp water, 1 Tbsp at a time; mix until dough holds together. Form into a ball; wrap in plastic. Refrigerate for 1 hour.
Roll the dough into a 12 inch round on a floured surface, then ease into a 9-inch pie pan. Trim edges, allowing a 1/2 inch overhand, then fold and crimp.
Ruby Radishes
1 T. butter
1 bunch radishes
1 t. sugar
1⁄2 t. red wine vinegar
2 T. fresh dill
Fresh ground black pepper , to taste
Melt the butter in a skillet over medium heat, add the radishes, tossing to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally. Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately.
Rhubarb Crisp
3-4 cups rhubarb, chopped
1 cup rolled oats
1⁄2 cup whole wheat or rye flour
1⁄2 cup wheat germ or oat bran
1⁄2 cup butter
1⁄2 cup brown sugar
2 t. cinnamon
Put chopped rhubarb in a deep pan. Combine the rest of the ingredients. Sprinkle evenly over rhubarb. Bake at 350 for 30-40 minutes, or until rhubarb is soft. Serve warm or cold, plain or with ice cream or yogurt.
Rhubarb Coffee Cake
1 1/2 cups brown sugar
2/3 cup oil
1 egg
1 cup sour milk
1 t. vanilla
2 1/2cups flour
1 t. salt
1 t. baking soda
2-3 cups rhubarb, chopped
1/3 cup sugar
1/3 cup oatmeal
1/3 cup crunched nuts
1 tsp cinnamon
Cream the brown sugar, shortening, and egg. Add the milk and vanilla. In a separate bowl, mix the flour, salt, and soda. Combine the dry and wet ingredients, and fold in the rhubarb. Spread the batter in a 9x13 pan. Combine the sugar, oatmeal, nuts, and cinnamon, and spread on top of the batter. Bake at 350 degrees for 35-40 min
Rhubarb Bars
3 cups rhubarb
1/2 cup sugar
2 Tbsp cornstarch
1 Tbsp vanilla
1 1/2 cups oatmeal
1/2 cup chopped nuts
1 1/2 cups flour
1/2 tsp baking soda
1 cup shortening
Cook the rhubarb, sugar, and cornstarch together in a saucepan (do not add water). When thick, add vanilla and cool. Mix oatmeal, nuts, flour, soda, and shortening until crumbly. Pat 3/4 of crumb mixture into a 9x13 pan, pour rhubarb mixture over the top, and sprinkle remaining crumbs over that. Bake at 375 degrees for 30-35 minutes. Cool before cutting.
Honey Onion Salad Dressing
From Fresh Market Wisconsin
Excellent on spinach, (also a great sauce for green beans or Brussels sprouts).
2 T. honey
3 T. balsamic or cider vinegar
3 T. finely minced onion or chives or scallions
2 T. ketchup (optional)
1 t. Worcestershire sauce
1/8 t. salt
1/8 t. pepper
2 dashes hot pepper sauce
1/3 cup canola oil
Mix ingredients except oil. Gradually whisk in the oil in a very thin stream. Continue whisking another minute.
Creamy Vinaigrette
From Still Life With Menu by Mollie Katzen
1-2 cloves garlic, finely minced or crushed
1/3 cup olive oil
1 1⁄2 to 2 T. red wine vinegar (to taste)
1⁄4 t. salt (or more to taste)
3 T. yogurt
1 T. mayonnaise
1⁄2 t. dried basil
1⁄4 t. dried dill
1⁄4 t. dried thyme
Whisk together all ingredients in a small bowl. Taste to adjust seasonings. Transfer to a lidded jar and store in the refrigerator until use. Will keep for about a week.
Raspberry Vinaigrette
Put in food processor or blender until pepper is ground to your liking:
1/4 Cup raspberry vinegar, (any fruit vinegar)
1/4 Cup honey
1/4 Cup high quality dijon mustard
1-2 TBSP fresh pepper corns
In a thin stream add until emulsified, (it actually sounds different):
1 Cup vegetable oil, (do not substitute olive or other strong oil, it overwhelms the raspberry flavor.) However, you may fancy it up with a TBSP of Walnut oil and some fresh toasted walnuts.
Keeps a week at most, tightly covered in the refrigerator.
Wash and dry greens. No strong flavors here, they will override the dressing. Right before serving, Salt and pepper the greens, adding some dressing along side of bowl, tossing a little in at time. Serve immediately and enjoy.
Dijon Vinaigrette
1 Tbsp Dijon mustard
4 Tbsp red wine vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
Mince parsley and/or snipped fresh chives, to taste
1/2 cup olive oil
Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and herbs. Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. Adjust seasoning. Put into a jar and shake before using.
Fabulous French
1/2 cup honey
2/3 ketchup
1/2 cup cider vinegar
1 cup oil (canola is good)
2 tsp salt
few drops Worchester sauce
grated onion or chives
Mix all in a jar and shake.
Mexican Hot Sauce
Barb’s adaptation from a Moosewood Cookbook recipe
1 cup chopped onion
1 cup chopped green pepper
2 cloves crushed garlic
1 banana pepper
4 cups chopped tomatoes
1 t. salt
1 t. cumin
1⁄4 t. ground coriander
2t. dry red wine
1⁄4 - 1⁄2 t. cayenne
1⁄4 t. black pepper
1⁄2 t. chile powder
2 t. olive oil
Saute onions and garlic in olive oil with 1⁄2 t. salt until onion is clear. Add spices, tomatoes, wine and remaining salt. Cover and simmer 1⁄2 hour or longer. The thickness of the sauce will depend on what kind of tomatoes you are using. This sauce can be left chunky or you can puree all or part of it.
Salsa
A Perkins family favorite!
16 cups roma tomatoes, chopped
6 cups chopped onions
2 bulbs garlic, chopped
3 cups peppers, chopped (combination of hot and sweet peppers)
1⁄4 cup cider vinegar
1⁄4 cup olive oil
2 T. honey
3 T. cumin
3 T. oregano
3 T. chile powder
1 T. salt
1 1⁄2 cup cilantro (optional)
1 cup parsley (optional)
Chop all ingredients in a food processor. Simmer 15-20 minutes.
Greek-Inspired Sorrel Rice Soup
(From Asparagus to Zucchini)
2 Tbsp. butter
1/2 cup finely chopped onion
1/3 cup long grain rice
3 1/2 cups stock
3-4 cups packed sorrel leaves
1/2-1 cup half-and-half or cream
2 eggs, beaten
Salt and pepperHeat butter in soup pot over medium flame. Add onions; cook a few minutes. Add rice and stock. Cover, bring to a simmer and cook 5 minutes. Cut sorrel into strips. Add 2/3 of it to soup; simmer until rice is tender. Reduce heat to low and stir in cream and remaining sorrel. Temper the eggs by whisking 1/2 cup soup broth into the eggs, then stir egg mixture into soup ( do not boil). Season with salt and pepper.
Makes 4 servings.
Spinach Rice Casserole
From The Moosewood Cookbook
4 cups cooked brown rice (scant 2 cups raw, cooked in 3 cups water)
2#(or less) raw spinach, chopped
1 cup chopped onion
2 cloves minced garlic
3 T. butter
4 beaten eggs
1 cup milk
1 1⁄2 cups grated cheddar
2 T. tamari
1⁄2 t. salt
a few dashes each-nutmeg, cayenne
1⁄4 cup sunflower seeds
Paprika
Saute onions and garlic with salt in butter. When onions are soft add spinach. Cook 2 minutes.
Combine with all ingredients except sunflower seeds and paprika. Spread into buttered casserole and sprinkle sunflower seeds and paprika on top. Bake, covered, 35 min at 350 degrees. Remove cover for last 10 minutes.
Spinach-Ricotta Pie
The crust: Cut together 1 cup flour and 1/3 cup cold butter. When the mixture is uniformly blended, add about 3 T. cold buttermilk or water, or enough so the mixture holds together to form a ball. Chill the dough at least one hour.
The filling:
1 lb. ricotta cheese
3 beaten eggs
1⁄2 lb. chopped spinach
1 small diced onion and/or garlic scapes
1⁄2 t. salt
1⁄2 t. basil
3 T. flour
1⁄2 cup grated sharp cheese
Dash nutmeg
Saute spinach, onion, salt and basil in olive oil. Mix everything together, blending well. Spread into unbaked pie shell. Top with 1 cup sour cream (or tofu sour cream: 12 oz tofu, 2 T. lemon juice, 1⁄4 t. salt-blended) spread to edges of crust and a generous application of paprika.
Bake at 375 for 40-45 minutesFestive Spinach and Strawberry Salad
From Ann Rutecki8 cups spinach
1/4 cup poppy seeds
1 pint strawberries, cut in half
1 tsp paprika
1 cup sugar
1 tsp Worcestershire sauce
1 cup canola oil
1 tsp minced onion
1/2 cup cider vinegar
1/2 tsp dry mustard
1/4 cup sesame seedsCombine spinach and strawberries in a salad bowl. Combine remaining ingredients in a covered jar and shake. Pour dressing over salad. (This makes more dressing than needed; save some for your next salad.)
(Corn/Peppers) Southwestern Strata
(From Asparagus to Zucchini)
1 1⁄2 cups cooked dried beans (a red or black bean variety is best)
1⁄2 cup chopped sweet red pepper
1⁄2 cup corn kernels
1⁄4 cup minced onion
5 eggs
1 2/3 cups milk
1 cup tomato salsa
1⁄2 cup sour cream
2 T. chopped cilantro
1 t. cumin
5 6-inch flour tortillas
1⁄2-1 cup shredded sharp cheddar
Combine beans, red pepper, corn, and onions in a bowl. Whisk eggs and milk in second bowl. Combine salsa, sour cream, cilantro, and cumin in third bowl. Oil a deep, round baking dish that’s about the width of a tortilla. Place a tortilla in dish. Spread on a quarter of the bean mixture. Pour on a quarter of the milk mixture. Repeat layers 3 more times and end with a tortilla. Spread sour cream mixture over top. Refrigerate 3 or more hours. Heat oven to 350 degrees. Sprinkle cheese over strata. Bake until firm, 45-55 minutes. Makes 6 servings.
(Corn, Summer Squash & Tomato)Calabacitas with Herbed Crema
From Full Moon Feast by Jessica PrenticeIngredients:
Calabacitas:
2 tablespoons olive oil, butter or other fat
2 large leek or onion, diced
5 medium summer squash such as crookneck, yellow zucchini or zucchini, cut in half lengthwise and sliced on the diagonal
3 ears of corn, kernels cut off of the cob
the leaves from 1 sprig fresh marjoram or oregano, minced; or 2 sage leaves, minced
1/2 cup chicken broth or filtered water (or more as needed)
2 medium heirloom tomatoes (or 1 large, or a few small), diced into small cubes
salt and pepper, to tastHerbed Crema:
3 scallions, a small bunch of chives, or the tender inner greens of leeks
1/2 bunch cilantro
1/2 cup crème fraiche, sour cream, or Mexican cremaProcedure:
Calabacitas:
1. Heat olive oil (or other fat) in a heavy bottomed shallow pan or skillet over medium heat. Add leek or onion and sauté until translucent but not brown.
2. Add squash and sauté until it just begins to brown.
3. Add minced marjoram, oregano or sage to pan, then immediately add corn kernels. Stir for a minute.
4. Add broth or water and a generous pinch each of salt and pepper. Bring to a simmer. Add more liquid if it gets too dry.
5. Simmer for 2-3 minutes, then add tomatoes. Heat tomatoes through, then taste and adjust seasonings as necessary, and remove from heat.Herbed Crema:
1. Slice scallions, chives, or leek greens into small rounds.
2. Cut the leaves off the cilantro.
3. Mince the scallions (or chives or leek greens) and cilantro together on a cutting board, or process in a food processor.
4. Stir the minced herbs into the crème fraiche (or sour cream or crema)To Serve:
Ladle the calabacitas into a shallow bowl, and serve with a big dollop of herbed crema. Eat with tortillas or quesadillas, if desired.Serves 3-4
Grilled Summer Vegetable Pasta Salad
(From Asparagus to Zucchini)1 zucchini
1 yellow squash
1 eggplant
4 tomatoes
4 portobello mushrooms
1 red bell pepper
Olive oil spray
3 T. garlic powder
Salt and pepper, to taste
1 pound penne, cooked, rinsed and cooled
4 ounces fresh mozzarella, sliced
3 T. toasted pine nuts
3 T. chopped fresh basil
About 1 cup vinaigrette, made with balsamic vinegar
Heat/prepare an outdoor grill. Slice zucchini, squash and eggplant into long, 1/2-inch thick "planks." Cut tomatoes in half. Remove stems from mushrooms. Cut pepper into quarters; discard core and seeds. Spray veggies with light coating of oil. Sprinkle with garlic powder; season with salt and pepper.
Grill until lightly charred and barely tender. Chop and place in large bowl with pasta, cheese, nuts and basil. Toss with vinaigrette. Season with salt and pepper. Makes 6-8 servings.
Marinated Sweet Potatoes
Sweet potatoes- 3-4 medium
1⁄2 cup olive oil
2 cloves garlic, minced
3 T. lemon juice
1 t. salt
1 T. dry mustard
1 T. honey
Freshly ground black pepper
Cut sweet potatoes into pieces and boil. Combine marinade ingredients. As soon as sweet potato slices are tender drain and add to marinade. Marinade several hours. Serve room temperature or chilled.
Sweet Potato Pancakes
1 cup grated white potato, firmly packed
1 cup grated carrot, firmly packed
1 cup grated sweet potato, firmly packed
2 T. grated onion
4 beaten eggs
1/3 cup flour
1 t. salt
Fresh black pepper
Juice of 1⁄2 lemon
Dash of nutmeg
Place grated sweet and white potatoes in a colander over a bowl. Salt lightly and let stand 15 minutes. Rinse and squeeze out well to get rid of all the extra water.
Combine all ingredients and mix well. Fry in butter in a heavy skillet until brown and crisp. Serve immediately, topped with yogurt or sour cream and fresh-chopped chives.
Sweet Potatoes with Pineapple
(a lovely Thanksgiving dish)
4 pounds sweet potatoes
1 20-ounce can pineapple tidbits in juice
1 cup firmly packed brown sugar
1 stick of butter
3⁄4 t. salt
1⁄2 cup nuts
Wash sweet potatoes. Roast at 350 until just cooked. Cooking time can vary depending on size of potato. Remove smaller potatoes as they are done. When cool enough to handle, peel and cut into 3⁄4 inch slices. Arrange the slices in a tilted, overlapping fashion in a 9x13 pan.
Drain the pineapple juice into a small pan; mix in butter, brown sugar and salt. Bring to a simmer and reduce until very thick. Be careful not to burn.
To finish: sprinkle the pineapple tidbits and nuts uniformly over the potatoes, coat evenly with the brown sugar-pineapple juice glaze. Cover with tin foil and bake in a 350 oven for 30-45 minutes to serve.
Swiss Chard from New York City School Lunch
1 bunch Swiss Chard; washed well, rough chopped
1 T. oil
1-2 onions
1 clove garlic, minced
1 t. ginger powder
2 T. vinegar
1 t. cumin
2 T. honey (or brown sugar)
1/4 cup tomato juice or sauce
1/4 t. salt
1/8 t. pepper
In a heavy bottom pot, heat oil and cook onions and garlic 5 minutes over low heat, stirring occasionally. Add ginger, vinegar, cinnamon, cumin, tomato sauce and honey and cook 5 minutes, stirring often. Add Swiss Chard and cook 30 minutes or until tender. Season with salt and pepper.
Swiss Chard and Polenta
3 c. water or broth
1 c. polenta (coarse ground cornmeal)
1⁄2 tsp. salt
2 eggs
4 oz. cheese
(soft goat cheese works great)
1 bunch Swiss chard
3-4 garlic scapes, bulbs or scallions
1 T. olive oil
1⁄2 tsp. oregano
salt and pepper
To make the polenta: Bring water and salt to a boil, then slowly add polenta, stirring constantly. Reduce heat and simmer 20-25 minutes or until tender. Cool slightly, then add eggs and cheese. Pour polenta into shallow baking dish and bake at 350 until puffed and browned on top. (Polenta can also be served without additional baking.)Saute garlic/scallions in olive oil for 2-3 minutes. Add oregano and washed, chopped swiss chard. Cook until chard is fully cooked, 5-7 minutes. Season with salt pepper, and any additional herbs. Serve on top of polenta
Swiss Chard Pie
1 onion, chopped
1-3 garlic scapes, minced
2 tablespoons oil
1 bunch Swiss Chard
6 eggs
1 cup shredded cheese
1 teaspoon salt
2 pie crusts
Heat oven to 400 degrees. Brown onion and garlic scapes in oil. Trim and chop chard, add to pan and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt and chard mixture. Pour into pie shells and bake 30-40 minutes or until a knife inserted into the center comes out clean. Makes 2 pies.
Tat Soi Stir Fry with Dandelion Greens, Ramps & Radishes
1 head tot soi, stems and greens chopped into 2” pieces
1 bunch of ramps, white part finely chopped; greens sliced into 2” pieces
1 bunch radishes, sliced
1 bunch dandelion greens, sliced into 2” pieces
1 T. sesame seeds
Black pepper, to taste
Tamari or soy sauce
Olive oil and sesame oil
Heat oil in a wok or deep skillet. Stir-fry white part of ramps and radishes for about 5 minutes. Add the tot soi stems, sesame seeds and a few generous dashes of tamari. Continue to stir-fry for another few minutes. Add the greens (ramp, tot soi and dandelion) and stir fry another couple of minutes, until vegetables are tender crisp. Serve over rice.
Tatsoi in Mustard Dressing
The mustard dressing compliments the tangy taste of the tatsoi, while the dark greens and the white stalks contrast each other.
12 oz. washed and chopped tatsoi
4-6 ramps, stems and greens chopped separately
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1/4 tsp. salt
3 Tbsp. olive oil
In a small bowl whisk together lemon juice, mustard, salt and olive