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The
links below are listed by main vegetable ingredient
Click
on one of the following text links to go directly
to the vegetable category you would like to view.
This weeks recipes:
Goat Cheese Calzone
(using Swiss Chard)
This section is updated bi-weekly throughout the season.
Not all vegetables we grow have recipes available.
Arugula
Beans
Beets
Bok Choi
Broccoli
Cabbage
Carrots
Celeriac
Chinese Cabbage
Collard Greens
Corn
Cucumber
Daikon Radish
Dandelion
Edamame
Eggplant
Endive
Escarole
Fall Vegetable Combinations
Fava Beans
Fennel
Garlic Scape
Greens
Kale
Kohlrabi
Leeks
Lettuce
Peas
Pie Pumpkin
Potatoes
Radishes
Rhubarb
Rutabaga
Salad Dressing
Salsa and Hot Sauce
Sorrel
Spinach
SummerSquash
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.
BeansRoasted Green Bean Potato Salad
By Cari Stebbins, Vermont Valley Community Farm chef1 lb green beans
1-2 lbs potatoes, quartered
Coat with olive oil, salt, and pepper. Roasta t 425 degrees 45 min – 1 hour, until beans and potatoes are crisp and soft. Turn the vegetables once during roasting. Cool.
2 tbs olive oil
2 tbs lemon juice
2 tsp Dijon
Toss with cooled beans and potatoes.Szechwan Green Beans
2-3 T. sesame oil
2 pounds trimmed green beans
8 garlic cloves, minced
½ t. salt
Crushed red pepper to taste (optional)Place wok or heavy, deep skillet over medium-high heat. After a minute, add oil. After another minute add green beans. Raise heat to high and stir-fry 5 minutes, until beans are well-seared. Add garlic, salt and optional red pepper. Stir-fry several more minutes, then remove from heat. Serve warm or at room temperature. Makes 6-8 servings.
Dilly Beans
from Harriet IrwinPer pint:
2 cloves garlic, peeled
1 head fresh dill
1/8-1/4 t. cayenne pepperThe liquid:
2 cups cider vinegar
2 cups water
¼ cup canning saltMix liquid and bring to a boil. This is enough for about 3 ½ pints.
Pack green beans, washed and stem ends removed, tightly into sterile pint jars. Pour liquid over and leave about ½ inch head room at top of jar. If canning, water bath for 5 minutes. If not canning, store in refrigerator.
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 servingsBeans - 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.
BeetsMustardy Beet Salad
from Jane Brody's Good Food Cookbook
4-6 medium beets, cooked in water to cover until tender (about an hour). Cool, peel and slice crosswise.
Dressing:
2 T. EACH lemon juice, Dijon mustard
1 T. EACH cider vinegar, olive oil
1 tsp. sugar
2 tsp. dried dill weed
1 T. chopped fresh parsley (optional)
dash of ground black pepper
Combine dressing ingredients. Mix gently with beet slices. Chill. Enjoy.Russian Beet, Potato & Carrot Salad
2 cups diced and cooked potatoes
2 cups diced and cooked carrots
1 cup diced, tart apples
1 cup minced dill pickles
2 cups diced, oven roasted beetsDressing:
1 cup sour cream
2 T fresh lemon juice
Dash of sugar
Salt and pepper to tasteMix the diced potatoes, carrots, apples and pickles in a large serving bowl and chill. Combine all the dressing ingredients. Add the beets and dressing just before serving.
Chilled Beet Salad
4 med. beets
1/2 c. oil
1/4 c. orange juice
juice of one lemon
zest of one lemon
1 T. tarragon
1/2 t. salt
1/4 t. pepper
4 oz. chevre (goat cheese)
salad mix or beet greens1. Roast whole beets at 375 for 30-45 min. until fork-tender, cool, peel and cut into cubes.
2. Whisk together oil, lemon juice/zest, orange juice and spices.
3. Combine beets with dressing. (Let marinate at least 12 hours in fridge for best flavor.)
4. Serve over greens topped with dabs of goat cheese.Beets with Walnuts and Blue Cheese
8-10 medium beets (about 2#) rinsed, leave some root and stems on. Wrap each in foil, place on baking sheet and roast about an hour at 400 degrees (if large, 1½ hours). While they are still warm, run them under cold water and rub off the skin.Whisk together:
2 T. cider vinegar
1½ t. Dijon mustard
½ t. sugar
salt and pepper to taste
Add ¼ cup olive oil gradually
Cut beets into ½ inch dice. Place in bowl. Add dressing and toss well.
Just before serving, toss with ½ cup chopped walnuts and 4 oz. crumbled blue cheese.Odessa Beets
from the Moosewood Cookbook5 to 6 medium beets
2 to 3 T. lemon juice
2 to 3 cloves garlic, minced
½ t. salt
Black pepper, to taste
½ cut finely chopped walnuts
1 cup finely chopped pineapple (fresh or canned-in-juice), optionalPreheat oven to 400F. Wrap the beets in foil and back until very tender (40 to 45 minutes). Rinse under cold running water as you rub off the skins. Trim the ends and coarsely grate. (A food processor fitted with the grating attachment does this in seconds.) Transfer to a medium-sized bowl.
Add all remaining ingredients and mix well. Chill until serving time. Yields about 6 or more servings.
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.
Bok ChoiStir-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.
Broccoli with Peanut Sauce
Steamed Broccoli, chopped into pieces
Cooked pasta of your choicePeanut Sauce:
1 cup smooth peanut butter
3 tablespoons rice wine vinegar
1 tablespoon lemon or lime juice
2 tablespoons soy sauce
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
1 tablespoon sesame oil
1 small dried chili, crushed, or ½ teaspoon red pepper flakesPlace the peanut butter in a 1-quart mixing bowl. Whisk ½ cup of warm water into peanut butter, slowly at first, then faster as the peanut butter begins to liquefy. Add the rest of the ingredients and mix well. Makes 2 cups.
Combine broccoli, pasta and peanut sauce. Serve warm or room temperature.
Chopped peanuts, fresh cilantro leaves, and green onions are a natural garnish for any dish using this sauce.
Cheesy Potato and Broccoli Bake
6-8 medium sized potatoes
2 heads broccoli
1 lb cheese, graded or ½ lb. crumbled feta
1 cup onions
Minced garlic or garlic scapes
Chopped scallions (optional)
6 T butter
1 T rosemary
Salt and pepper1.) Cut potatoes into thin slices. Put slices into boiling water for about 10 minutes until tender but not mushy.
2.) Cut broccoli into small pieces and steam until just tender.
3.) Sauté onion and garlic in butter.
4.) Cut butter into thin chunks and distribute ½ on bottom of 9x13 pan.
5.) Layer 2/3 of potatoes and all of broccoli, then sprinkle ½ of rosemary and plenty of salt and pepper on top.
6.) Disperse 2/3 of cheese, then rest of potatoes and onion and garlic. Sprinkle with rest of rosemary, more salt and pepper and rest of cheese.
7.) Bake for 20-30 minutes at 350.Chinese Broccoli, Mushroom, and Tofu
(can be made as a warm salad or served over rice as a main dish)2-4 heads of broccoli
1 lb. mushrooms, sliced
1 lb. extra firm tofu
3/4 cup toasted walnut halves or pieces
2-3 garlic scapes or garlic clovesTofu Marinade
2 T sesame oil
2 T soy sauce or tamari
1 to 2 t brown sugar
1 T fresh lemon (or lime) juice
½ t salt
¼ t black pepperMushroom Marinade
1-2 T sesame oil
1-2 T soy sauceSauce for the whole dish
¼ cup canola oil
1/3 cup rice wine vinegar
1 T sesame oil
1T soy sauce or tamari
2 T fresh lime juice
1 t salt
1.) Cut tofu into ½ inch pieces and marinate for about ½ hour (or more). Marinate sliced mushrooms at same time.
2.) Cut up broccoli into medium size pieces (don’t forget stems! Peel off outer skin and slice stem into pieces)
3.) Sauté tofu and broccoli for about 15 minutes include the marinade. Add garlic in the last 5 minutes. You can mince garlic scapes in a food processor (it lets out a lot of the flavor!) or mince garlic cloves.
4.) Steam broccoli for 5 to 10 minutes until bright green but still a little crunchy.
5.) Mix together sauce. Toast walnuts (you can do this in a dry cast iron pan, just make sure they don’t burn!)
6.) Add the tofu and mushroom mix and broccoli to the sauce and mix together. Add walnuts last and serve warm. Can serve as a salad or over rice to make it a meal!Rigatoni with Broccoli and Lots of Garlic
1 lg. bunch broccoli
1/3 cup olive oil
¼ to ½ t. dried red pepper flakes- to taste
12 lg. garlic cloves, skinned and thinly sliced
1 t. sea salt
extra sea salt for the pasta water (about 1 T.)
1 pound rigatoni
½ cup reserved pasta water or vegetable stock
2 T. olive oil
Parmesan-grated at the tableBring 6 quarts of water to a boil in a large soup pot.
Rinse the broccoli and cut into florets about 2” long, cutting the very large ones in half.
When the water is boiling, add 1 T. salt and the broccoli. Blanch the broccoli for 2 minutes. Scoop the blanched broccoli and drain in a colander. Set aside until ready to use.
Add the rigatoni to the blanching water and cook pasta according to package instructions, until tender but still al dente. Drain well.
While the pasta is cooking, heat the olive oil in a very wide heavy bottomed skillet over high heat. Add the red pepper flakes and garlic. Saute for 1 minute until the garlic begins to sizzle. Immediately remove from heat until pasta is ready.
When the pasta is draining, reheat the garlic oil. As soon as it sizzles, add the broccoli and toss well to coat with the oil. Saute for 1 minute until heated through. Add the pasta, reserved water or stock, salt and extra olive oil. Toss well and remove from heat.Garlic-and-Oil Sauted Broccoli
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.
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.
CabbageColorful Coleslaw
1 small red cabbage, shredded
1 small green cabbage, shredded
4 cups coarsely grated carrots
1 cup dried cranberries
Raspberry vinaigretteUsing a food processor, coarsely grate cabbage and finely grate the carrots. Mix with cranberries, and add vinaigrette.
To make vinaigrette: Mix 1/4 cup red wine vinegar with 1/2 cup olive oil. Add 2-4 spoons of raspberry preserves (or jam or jelly) one spoon at a time until you like the taste. Add salt and pepper to taste.
Creamy Cabbage Cole Slaw
1 small or ½ large head of cabbage, chopped
4-5 carrots, grated
1-2 cucumbers, chopped
Dressing:
1 cup mayonnaise
3 T. vinegar
2 T. sugar
2 T. lemon juice
½ t. dill
¾ t. salt
¼ t. black pepperMix dressing. Add to vegetables. Salad will keep in the refrigerator.
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.
Carrot Soup
from Ruth Meier2 Tbsp olive oil
3 ½ cups shredded carrots
1 large onion, chopped
1 cup shredded celeriac
1 Tbsp flour
1 tsp salt, or to taste
½ tsp pepper
4 cups stock
Melt oil in soup pot, brown onion, stir in flour, and add broth. Stir while heating to boiling and cook for two minutes. Add remaining ingredients and let simmer one hour. Puree in blender. Serve hot, for six.
Matteo’s Special Carrot Recipe
from his mother’s kitchen in ItalyYou can use the whole bag of carrots for this recipe.
Slice the carrots about 1/8 inch thick. If the carrot is really thick, cut it in half first before slicing it.
Put all of the carrots in a pan with olive oil and some salt.
The secret ingredient: add one vegetable bullion cube (no water). Less if you use fewer carrots.
Cover and cook over medium heat until soft, taking off the lid occasionally to stir, keeping the lid held over the pan so the condensation drips back into the pan.
Once the carrots become soft, remove the lid, turn up the heat, and stir continuously until the carrots begin to caramelize and brown.Caramelized Oven Roasted Carrots
1 lb carrots, scrubbed
1 Tbsp balsamic vinegar
2 Tbsp butter
2 Tbsp maple syrup
Sprig of fresh thyme
Pinch of salt and pepperPreheat oven to 350 degrees. Chop carrots into evenly sized pieces about 2 inches by 3/4 inches. In a frying pan, melt butter and maple syrup. Turn heat to high, add carrots, and stir till they begin to sear and caramelize. Turn heat down to medium. Add balsamic vinegar, thyme, salt, and pepper, and stir. Bake uncovered for 5-10 minutes or until carrots are tender. Remove thyme, stir, and serve.
Carrots with Lemon and Dill
1 pound carrots, sliced ½ inch thick
2 T. butter
½ cut minced onion
½ t. grated lemon zest
¼ cup dry white wine
1-2 T. lemon juice
2 T. minced fresh dill (or 2 t. dry)
Salt and pepper to tasteSteam carrots 6-7 minutes, until tender-crisp; drain. Heat butter in skillet until foamy; add onion and sauté until softened. Add carrots, lemon zest, wine and 1 T. of the lemon juice; stir ad cook until most of the liquid is reduced, about 2 minutes. Add dill, salt and pepper and additional lemon juice to taste. Serve hot. About four servings.
CeleriacCeleriac 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.
Sautéed Collard Greens with Bacon
1 bunch Collard Greens
1 small onion
1 clove garlic
1 hot pepper (optional)
3 teaspoons olive oil
3 slices of bacon (optional)
Salt and pepper to tasteRemove all stems from collard greens and rinse. Roughly chop collard greens and set aside. Cut bacon into 1 inch pieces and set aside. Mince garlic, onion and hot pepper. Heat medium sauce pan and add olive oil, garlic, onion and hot pepper. Sauté until onions are translucent and add bacon. Sauté until bacon has browned. Add collard greens and stir. Cover pan and cook at low heat until the collard greens have wilted, 10-15 minutes. Add salt and pepper to taste.
Serves 3-4 as side dish
Andean Quinoa and Corn Salad
From Moosewood Restaurant Daily SpecialsGrain Mixture
1 cup raw quinoa
1 TBS olive oil
1 tsp paprika
2 cups water
1 tsp salt1 cup water
2 cups fresh corn kernels
2 TBS olive oil
1 large onion, finely chopped
2 garlic cloves, minced or pressed
1 tsp ground coriander
2 red and/or green peppers, seeded and diced
1 fresh chili, stemmed, seeded, and minced
2 TBS minced fresh cilantro, more to taste
1 large tomato, chopped
2 TBS minced fresh parsley
¼ cup fresh lemon juice
Salt and ground black pepper to tasteIn a sieve, rinse the quinoa under running water and set aside to drain. Heat the oil in a saucepan, add paprika, and stir constantly for about 1 minute. Add the quinoa, water, and salt, cover, and bring to a boil. Then lower the heat and simmer for 15 to 20 minutes, or until the water is absorbed.
Meanwhile, bring the water to a boil in a separate pot. Add the corn and cook until tender, drain well, and set aside in the refrigerator. Heat the oil and sauté the onion, garlic, cumin, and coriander until the onions are translucent, about 10 minutes. Stir in the bell peppers, chili, and cilantro, and sauté for another 3-5 minutes.
In a large serving bowl, combine the cooked quinoa and the sautéed vegetables and chill for 15 minutes. Stir in the corn, tomatoes, parsley, lemon juice, salt, and black pepper. Add more chopped cilantro, if desired, and serve immediately or refrigerate for later.(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 30Dandelion 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.
Edamame: Simple & Delicious
Rinse soybeans to remove any dirt. Place unshelled soybeans in a pot; add water to cover by one inch; add salt generously; bring to a boil, and let boil for 5-10 minutes or until the beans slide easily out of the pods. Drain off water (don’t rinse), serve in the pods; shell by sliding the softened pods between your front teeth and enjoy. At this point you can slip them out of their pods and freeze them for winter.
Eggplant & Mushroom Casserole
2 medium eggplants cut into ½ inch slices
2 cups chopped onions
2 T olive oil or butter
1 lb. sliced mushrooms
4 fresh tomatoes, chopped (or one 16 oz can diced)
1 t dried marjoram
1 t dried thyme
Salt and black pepper to taste
4 cups cooked brown rice
¼ cup fresh lemon juice
¼ cut chopped fresh parsley
¾ cup chopped pecans or pine nuts1. Place the eggplant slices on an oiled baking sheet, salt them lightly, and cover them with aluminum foil and bake until tender at 400, about 25 to 30 minutes.
2. Sauté the onions in oil or butter until translucent. Add the mushrooms and continue to cook until soft. Stir in tomatoes, spices, salt and pepper and cook another 5 minutes.
3. Combine the rice, lemon juice, parsley, and half the nuts in a separate bowl.
4. Oil a 9x13-inch pan and assemble the casserole in six layers; rice mixture first, then half of mushroom mixture, followed by ½ of the eggplant slices (2x) Sprinkle the other half of nuts on top.
5. Bake covered at 350 for 30 minutes, then uncover and bake another 10 minutes.Pasta w/ Eggplant Puree
1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated ParmesanPreheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.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 Potaotes
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
Escarole Braised with Cannellini Beans
By Molly Stevens from All About BraisingServes 4
The Beans
Note: canned beans may be substituted for dried but the dish will not be as flavorful
1 c. (8 oz) dried cannellini beans, picked over and rinsed
1 c. chicken or vegetable stock, homemade or store-bought
Water as needed
1 small onion peeled and quartered
1 small carrot peeled and quartered
2 garlic cloves, peeled and bruised
1 bay leaf
1 Tbsp extra virgin olive oil
Coarse salt to taste1 medium head escarole (about 1 lb)
¼ c. olive oil
3 garlic cloves thinly sliced
Pinch of red pepper flakes
Coarsely ground black pepper
½ lemon1. Soak beans: 8-10 hrs in advance.
2. Cooking beans: place soaked beans in a medium heavy-based sauce pan (2 ½ -3qt). Add stock and enough water to cover by 1 ½ inches. Then add onion, carrot, garlic, bay leaf, and olive oil. Bring to a simmer and cook until tender (about 1 ½ hours). If the level of the liquid drops below the beans, add enough water to cover. When beans are tender they should have absorbed enough of the cooking liquid so that the pot is moist but not soupy. Season with salt, set aside to cool.
3. Escarole: Tear leaves from head and soak in a cold water bath (10-15 min). Rinse and drain. Slice into 1 ½ inch wide strips and drain in colander.
4. Combine oil, garlic and red pepper flakes in a large lidded skillet. Do not brown garlic, just soften.
5. Add escarole a handful at a time. Season with salt and pepper.
6. Pull onion, garlic, carrot, and bay leaf from beans.
7. Spoon beans and liquid into escarole, put on low simmer and braise until greens are tender and liquid has thickened (15-20min).
8. Season with lemon and olive oil; serve.Italian Escarole Soup
1 lb. escarole
8 cups chicken stock
1 lb. cooked white kidney beans
3 cups cooked brown rice
1 T tomato paste
Salt and pepper to tasteMeatballs (optional, but recommended!)
1 lb. ground beef
½ t chopped parsley (optional)
¼ to ½ cup wheat germ
¼ to ½ t salt
Dash of pepperCombine meatball ingredients. Shape into very small balls (not more than 1 T of meat each) and brown in skillet. Set aside. Cook escarole in small amount of water for about 5 minutes. Drain and cut in small pieces; add to chicken broth with beans, rice, tomato paste and meatballs. Simmer about 1 hour. Serve with parmesan cheese to sprinkle on top.
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 Beans
1/2 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 Pasta
Cut 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.
Grilled Scapes
From Vermont Valley Community Farm member Peggy Garties1 bunch of garlic scapes
2 tablespoons olive oil
Salt to taste
Toss the whole garlic scapes with olive oil and salt. Set them on the grill and grill for a few minutes, turning every once in a while, until they are soft and a tiny bit charred.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.
Sautéed Greens with Cannellini Beans and Garlic
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
10 cups packed Greens (such as spinach, mustard greens, radish greens, turnip greens), thick stems removed, spinach left whole, other greens cut into 1-inch strips
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar
Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.
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
Lettuce
Caesar Salad
6 oz French bread (about 15-18 slices from a thin baguette), cut into cubes
4 T. olive oil for frying
2 cloves garlic, crushed, 2 eggs
1 head romaine lettuce
¾ - 1 cup fruity olive oil
Juice of 2 large lemons (about 1/3 cup)
Salt to taste
Fresh-ground black pepper to taste
Dash of Worcestershire sauce, or more to taste
½ cup fresh-grated Parmesan cheeseCut bread into cubes, dry in a medium hot oven for about 20 minutes. Heat the 4 T. olive oil in a large pan and add the garlic to it. Toss the dried bread in the olive oil over low heat for 5-10 minutes. Set aside.
Boil 2 eggs for exactly 1 minute, run cool water over them for an instant, and put them aside.
Wash the lettuce and set it aside.
To prepare the salad at the table, assemble all the ingredients in attractive bowls. Put the romaine leaves in a large salad bowl.
Pour about ½ the olive oil over the lettuce and toss. Break the eggs over the lettuce and flip all the lettuce over several times. Continue in this fashion, adding some more olive oil, then lemon juice, them some salt and fresh-ground black pepper, a dash of Worcestershire sauce, and the Parmesan cheese, tossing or rolling over the leaves between each addition. Finally, add the croutons and toss again. Taste a leaf, correct the seasoning.
Serve immediately. Serves 4-6
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.Back to Top
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.
Fantastic Dijon Potato Salad
From The Garden of Vegan14 small potatoes, halved
1/3 cup red wine vinegar
¾ cup olive oil
2 tsp Dijon mustard
1 clove garlic, minced
1/8 tsp black pepper
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
2 stalks green onion, chopped
1 medium red bell pepper, chopped (when in season)In a medium saucepan, boil potatoes until just tender. Drain and rinse under cold water. Set aside to cool. In a small bowl, whisk together the vinegar, oil, mustard, garlic, and pepper. Set aside. In a medium bowl, gently toss together the potatoes, parsley, dill, green onions, peppers, and dressing. Makes 2-4 servings.
Potato Pancakes with Fruit Sauce
8 large or 12 medium potatoes
1 t salt
½ t pepper
6 T butter
6 apples
8 oz raspberries (fresh or frozen)
1 t cinnamon (or more to taste)1.) Dice potatoes and boil until tender. Transfer to bowl; add 4 T butter, salt and pepper and mash.
2.) While potatoes are boiling core apples and heat in sauce pan until consistency of sauce. Put 1 to 2 T of water in pan to prevent apples from burning. Half way through add raspberries. Stir intermittently. Take off heat and add cinnamon.
3.) Heat a large skillet and grease with butter. Form potatoes into patties (the size of a small pancake) Fry both sides. (may put finished potato pancakes in a oven heated to 200 while cooking others to stay warm) Re-grease pan with butter as you go.
4.) Serve hot with apple-raspberry sauce.
Daikon Radish Slaw
from Jan HakeGrate daikon radish and carrot, put in a colander. Salt to draw out moisture; drain well after a half hour.
Dressing: 1 cup sugar
½ cup white vinegar
1 cup mayonnaise
Add as much dressing to veggies as desired.
Mix in 1 T. grated orange rind, 1 t. toasted sesame oil and grated black pepper to taste.
“Enjoy and never speak badly of a daikon again”Rose-Heart Radish Salad
2-3 large radishes, peeled and sliced paper thin
1/4 cup coarse salt
1 1/2 cups vegetable oil
1/2 cup wine vinegar
1/2 onion, peeled and sliced thin
Salt and freshly ground black pepper to tastePlace radish slices in a bowl and sprinkle with the salt. Cover with a heavy plate and refrigerate overnight. Drain off all the liquid and wash in cold water in a colander. The slices will be transparent and tender. Prepare a dressing by combining the oil, wine vinegar, onion, salt, and pepper, and pour over the radishes. Refrigerate until ready to serve.
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 minRhubarb 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.
Spicy Rutabaga Pie
1 1/2 cups cooked, sieved rutabaga
1 cup brown sugar, firmly packed
2 Tbsp molasses
2 eggs, lightly beaten
1 1/4 cups evaporated milk or light cream
1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg or mace
1/4 tsp cloves
1/2 tsp salt
1 tsp vanilla
1 unbaked 9-inch pie shell
Whipped cream
Chopped hazelnutsHeat oven to 450 degrees. Beat all ingredients except last 3 until thoroughly blended. Pour into unbaked pie shell; bake 15 minutes. Reduce heat to 350 degrees and continue baking about 40 minutes, until filling is barely set (knife inserted in center comes out clean). Do not over-bake. Cool. Top with whipped cream and hazelnuts.
Luscious Lemon Tahini Dressing
From Moosewood Restaurant Daily Special
Yields 1 ¼ cups
½ cup tahini
½ cup water
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 to 2 garlic cloves, minced or pressed
½ teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon ground cumin (optional)In a small bowl, whisk together all of the ingredients until smooth. For the best flavor, let the dressing sit for at least 15 minutes before serving.
Covered and refrigerated, this dressing will keep for at least a month. If needed, shake or whisk to reblend.
Note: occasionally tahini has a bitter flavor. If yours does, replace the ½ cup of water with ¼ cup of olive oil and ¼ cup of water.Back to Top
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.Sorrel and Potato Soup
Serves 4 to 6 as a first course
2 tablespoons extra-virgin olive oil
1 cup onion, chopped or 1 bunch ramps with greens, chopped
1 pound potatoes, peeled and cut into ½ -inch cubes
4 cups chicken or vegetable stock
Salt
Freshly ground black pepper
4 cups stemmed sorrel leaves, washed and chopped1. Heat the oil in large saucepan. Add the onions and sauté over medium heat until completely softened, about 8 minutes. (less time for ramps)
2. Add the potatoes, stock, and salt and pepper to taste and bring to a boil. Reduce the heat, partially cover, and simmer until the potatoes are extremely tender, about 30 minutes.
3. Stir in the sorrel and continue cooking until the sorrel has wilted, 2 to 3 minutes. Adjust the seasonings. Serve hot or cool slightly, puree in a blender, chill, and then serve ice cold.
Spinach Salad
5 slices of bacon
2 tablespoons white wine vinegar
1 tablespoon lemon juice
2 teaspoons sugar
¼ teaspoon salt
Dash of pepper
½ cup scallions
2 hard cooked eggs
10 oz spinachFry bacon – crisp, save about 2 teaspoons drippings.
To drippings add vinegar, lemon, salt, pepper and sugar – cook for about one minute.
Dress spinach and toss until all is coated.
Top with bacon, scallions, and eggsSpinach 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 minutes.Festive 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.)
Summer Squash Ribbons with Lemon and Herbs
3 small zucchini
Shave into ribbons with a vegetable peeler, stopping at the seeds. Place ribbons in a bowl, discard the cores.Combine:
1 T. olive oil
¼ t. grated lemon rind
1 T. fresh lemon juice
½ t. salt
Pinch of black pepper
1/3 cup thinly sliced fresh basil
1 T. other fresh herbs (oregano, dill, etc)
¼ cup shaved fresh Parmesan cheeseStir this, drizzle over ribbons, toss gently, sprinkle with cheese. Serve immediately.
Vegetable Soup
By Cari Stebbins, Vermont Valley Community Farm chef
Chop and simmer with 6 cups water and 6 Tbsp Braggs liquid amino acid for 20 minutes:
3 small/ medium potatoes
4 carrots
1 medium red onion
Add to broth with other vegetables:
1 generous cup green beans
1 cup fresh corn kernels
Blend until smooth. Add to soup:
¼ cup fresh basil
1-8 oz can tomato sauce
2-3 garlic cloves
1 tbs olive oil
Stir and serve.
End-of-Summer Vegetable Soup
Freeze it:
4 cups low sodium chicken broth
1 can (15.5 oz) cannellini beans, drained and rinsed
1 large zucchini, bite size cubes
1 large yellow squash, bite size cubes
1/2 pound green beans, cut into bite size pieces
2 cups corn kernels (2 ears or frozen)
1 medium onion, finely chopped
½ t. salt
½ t. pepper
In large bowl combine the broth, beans, zucchini, yellow squash, green beans, corn, onion, salt and pepper. Divide the mixture among freezer safe containers. Freeze until ready to cook, up to 3 months.
Transfer the frozen soup to a saucepan. Simmer over medium heat, partially covered for 10 minutes. Uncover and simmer until the vegetables are ender, 4-5 minutes. Stir in dill (optional).(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.
Goat Cheese Calzone
From The Cheese Board Collective Works
Makes 8 CalzonesYeasted Pizza Dough
Prep time including rising: 2 hours
Active time: 20 minutes
1 tablespoon active dry yeast
1 ½ cups warm water
2 tablespoons extra-virgin olive oil
1 ½ teaspoons kosher salt
3 ½ to 4 cups bread flour
In the bowl of a stand mixer or a large bowl, whisk the yeast into the warm water until dissolved. Let stand for 5 minutes.
If using a stand mixer, add the olive oil, salt, and 2 cups of the flour to the bowl. Using the paddle attachment on low speed, mix for 5 minutes to form a wet dough. Switch to the dough hook, add 1 ½ more cups of the flour, and mix on medium speed for 5 minutes. Add the remaining ½ cup flour by the tablespoonful as needed to form a soft dough with a nice sheen; it should be a little sticky, but not too wet.
If making by hand, add the olive oil, salt, and 2 cups of the flour to the bowl. Using a wooden spoon, mix for at least 5 minutes to form a wet dough. Pour 1 ½ cups of the flour onto a work surface, place the dough on top of it, and knead for about 8 minutes to form a soft dough with a nice sheen; it should be a little sticky but not too wet. If the dough sticks to the work surface, rub a little olive oil on it. If the dough is impossibly sticky, add the remaining ½ cup flour by the table spoonful.
Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for 1 hour, or until doubled in size. Or, put in the refrigerator and let it rise overnight; the next day, let it stand at room temperature for 2 hours before proceeding with the recipe.Filling
Prep time: 1 hour (note including making pizza dough; see above)
3 cloves garlic, minced
5 tablespoons extra-virgin olive oil
½ onion, finely chopped
1/3 pound mushrooms, sliced
¼ teaspoon kosher salt
Pinch of freshly ground black pepper
10 ounces Swiss Chard, washed and chopped
Fine yellow cornmeal or flour for sprinkling
2 cups shredded Mozzarella cheese
4 ounces fresh goat cheese
¼ cup loosely packed basil leaves, coarsely chopped
Arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 450 degrees. If using a baking stone, place it on the floor of the oven and preheat the oven for 45 minutes.
In a small bowl, combine one-third of the garlic with 3 tablespoons of the olive oil. Set aside.
In a heavy medium skillet, combine the onion and the remaining garlic with the remaining 2 tablespoons olive oil and cook over medium heat for 5 minutes, or until lightly browned. Add the mushrooms, Swiss Chard, salt, and pepper and cook for 5 to 10 minutes, or until the mushrooms are soft. Let cool.
Transfer the dough to a lightly floured surface and divide it into 8 pieces. Gently form each piece into a loose round and cover with a floured kitchen towel. Let rest for 20 minutes. Sprinkle 2 baking sheets with cornmeal. Pull and pat the dough into 8 disks, each about 7 inches in diameter.
Evenly divide the onion mixture, mozzarella, and goat cheese among the 8 rounds, filling only one side of each round and leaving a ½ inch rim. With a pastry brush, lightly paint the rim of each round with water. Fold the round in half, turn the bottom lip over the top lip, and pinch the edges together. Brush the top of calzones with 2 tablespoons of the garlic oil. Place 4 calzones on each baking sheet.
Using a sharp knife, slash each calzone once with a short diagonal slash. Bake the calzones for 10 minutes. Rotate the pans front to back and trade their rack positions. Bake 10 minutes longer, or until golden brown.
Remove from oven and brush with the remaining garlic oil. Garnish with basil.Sweet and Sour Swiss Chard
From: Simply in Season by Mary Beth Lind and Cathleen Hockman-WertThis is a great side dish
Serves 41 pound Swiss Chard (tasted great using less)
Rinse, pat dry and remove stems. Chop stems diagonally into small pieces. Stack leaves, roll up, and slice into 1 – inch stripes; keep separate from stems. Set aside.1 medium onion diced
In a deep fry pan sauté in 2 teaspoons of olive oil over a medium heat until softened, 5 minutes.¼ cup dried cranberries or raisins
2 cloves garlic minced
3 tablespoons white or cider vinegar
1 ½ teaspoons sugar
salt and pepper to taste
Add along with chard stems, cover and cook for 8 minutes. Place chopped leaves on top of mixture (do not stir in), cover and cook another 2 minutes. Remove from heat and stir, and serve.Swiss Chard & Rice Casserole
2 cups brown rice (cooked with 3 cups water)
Diced pearl onion (or regular), about 1 cup
About 1 lb. swiss chard, chopped
1 t salt
3 to 4 garlic scapes, chopped or minced garlic
¼ to ½ t cayenne
½ t paprika
Black pepper to taste
½ cup sunflower seeds
2 beaten eggs
1 ½ cups grated cheddar or ½ - 1 cup crumpled feta1.) Cook rice by bringing water and rice to a boil and then down to a low simmer. This will take about 40 minutes.
2.) Sauté onions and garlic in olive oil or butter for about 5 minutes and add swiss chard. Sauté about 5 more minutes until chard is slightly wilted.
3.) Beat eggs and add rice and chard mix to eggs. Add salt, pepper, cayenne, and half of sunflower seeds.
4.) Add grated cheddar or feta cheese. Mix together everything and spread into greased 9x13 pan.
5.) Sprinkle paprika and remaining sunflower seeds on top. Bake at 400 for about 30 minutes or until top is lightly browned.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 tat 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.Tat Soi 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 oil. Set aside.
In a wide skillet or wok combine tatsoi, ramp stems and dressing and sauté until tatsoi leaves are tender but stalks are still crunchy . Add ramp greens and toss.
Arrange on serving platter and drizzle with any remaining dressing from pan.
Tomato Sauce, Uncooked
From Ann Rutecki
2 lbs tomatoes
1 small onion, chopped
1 garlic clove, minced
1/2 cup fresh basil, chopped
1 Tbsp olive oil
1 tsp balsamic vinegar
1 tsp salt
pepper
Peel, seed, and chop tomatoes (or just chop); add all other ingredients and let sit at room temperature for 1-2 hours. Cook pasta and serve with sauce and parmesan cheese. (If you like it richer, add up to 1/2 cup olive oil.).
Turnips in Cream Sauce
2 pounds turnips, thinly sliced
2-3 T. butter, cut into small pieces
1-1/4 cups heavy cream, heated
Dried or fresh thyme leaves
Salt and pepperHeat oven to 350 degrees; butter a shallow casserole dish. Arrange sliced turnips in dish and dot with butter. Pour warm cream over turnips and sprinkle with thyme, salt and pepper to taste. Bake until turnips are tender and sauce has thickened, about 45 minutes. Four servings.
Turnips with Their Greens
Spring turnips, cut into 1- inch pieces
Turnip greens and stems washed and coarsely chopped
Salt and fresh ground pepper
Olive oilSteam the turnips until they are tender-firm.
Saute greens in olive oil for about 1 min, then cover for about 5 minutes, cooking until wilted and soft.
Put the greens on a plate and pile the turnips on the greens.
Season with butter, salt and pepper.
Watercress Soup
1/4 cup butter
1 bunch watercress
2 cups onion, thinly sliced
3 1⁄2 T. milk or cream
1⁄2 pound of potatoes, thinly sliced
salt and pepper to taste
2 1⁄2 cups stock
pinch of nutmegMelt butter and cook onions until soft. Add potatoes, seasonings and stock. Bring to a boil, simmer 15-20 min. Add watercress and simmer 5-10 min. For a creamy soup, cool mixture and process in a blender, stir in milk and heat, being careful not to boil.
Squash Crisp
(Barb’s favorite fall pot luck dish)Bake any kind of squash or pumpkin, or a combination of different varieties. To bake: Cut in half, scoop out seeds, place on baking sheet cut side down, add an inch or so of water and bake at 350 until easily pierced with a fork. Scoop out and mash. Put squash into a buttered baking dish. (Size of baking dish depends on how much squash you baked.)
Crisp topping: (amount for 9x9 pan)
Blend together: 1 stick of butter
1 cup brown sugar
1 cup flour
Put topping onto squash, spread evenly and bake at 350 about 20-30 minutes, until topping begins to bubble at sides.Curried Butternut Squash Soup
(from Vanessa Ione Machen-member)1 large or 2 small butternut squashes
3 T. olive oil
1 yellow onion, diced
2 stalks of celery, diced
fresh grated ginger (about 2 thumbs worth)
1 green apple, peeled and diced
1 tablespoon curry powder
2 tablespoons of tomato paste
1 large can of chicken or vegetable broth -or more
salt and pepper to taste
1/4-1/2 C. cream
crab meat (optional)
Topping:
Thin slices of avocado and red bell pepperWith a large knife, cut the squashes in half and seed them before microwaving for 20-30.
minutes, until soft enough to cut off the tough skin. Cube and set aside. Meantime, in a stock pot, saute the onion, celery, ginger and apple in the olive oil until tender. Turn down the heat a bit and add the curry powder and keep stirring for a minute. Then add the tomato paste, broth, salt and pepper and the cubed, cooked squash. Cook for another 15-20 minutes until everything is really soft. (If you want to just cut the skin off the raw squash and cube it, without microwaving add another 15-20 minutes of cooking time.) Puree everything in a food processor until fully pureed. A blender will work, but won't go as fast. Put back onto stove and add the cream just before serving. If you're going to use crab, add it to the bottom of the bowl -just about 2T. each, before spooning in soup.
Float the thin slices of avocado and red bell pepper on top of the soup and serve.Butternut Squash Bread
(Barb’s favorite sweet bread)
1 cup white sugar
1/2 cup brown sugar
1 cup butternut squash, cooked and mashed
1/2 cup oil
2 eggs
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/4 cup water
2 cups flour
1 t. baking soda
1 cup raisins (optional)
1/2 cup walnuts (optional)
Beat together sugar, brown sugar, squash, oil and eggs 1-2 minutes or until smooth (I do this in my blender or food processor). Mix together dry ingredients; mix alternately with water, ending with dry ingredients. Add raisins and nuts. Spoon batter into greased and floured 9x5x3-inch loaf pan. Bake at 350 degrees 60-65 minutes or until top is springy to the touch. Let cool in pan 15 minutes.Acorn Squash – Stuffed
(Moosewood Cookbook)
Split squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until easily pierced with a fork.
While the squash is baking prepare the stuffing:
1⁄2 cup chopped onion
1 clove garlic, crushed
1⁄2 t. sage
1⁄2 t. thyme
3-4 T. butter
1 cup bread crumbs, coarsely crumbled
1⁄4 cup walnuts, chopped
1⁄4 cup sunflower seeds
1 stalk celery, chopped
juice from 1⁄2 lemon
1⁄4 raisins (optional)
1⁄2 cup cheddar cheese, grated
salt and pepper to taste
Saute onions, garlic, celery, nuts and seeds in butter. Add remaining ingredients, except cheese. Cook, stirring , over low heat 5-8 minutes. Remove from heat and mix in cheese. Pack stuffing into squash cavities. Bake, covered, at 350, 25 minutes.
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Zucchini Pancakes
By Vermont Valley Community Farm member LaVina TwohillAbout 1 1/2 pounds grated zucchini, squeezed dry
1/2 small onion grated or 4 scallions chopped
1 egg or 2 egg whites, lightly beaten
1/4 cup white or wheat flour, more or less
Salt and pepper to taste
Oil for greasing the pan.Mix the zucchini, onion, egg and 1/4 cup flour sprinkle with salt and pepper. Add a little more flour if the mixtures not holding
Put a little oil in a large skillet over medium-high heat. When hot, drop in spoonfuls of batter using a fork to spread into an even layer. Press down a bit. Cook turning once until nicely browned on both sides. Work in batches to prevent overcrowding, keep cooked ones in warming oven.
Top with soy sauce, peanut sauce, sweet chili sauce etc . . .
Lemon Zucchini Cornmeal Cookies
By Vermont Valley Community Farm member LaVina Twohill1/2 cup unsalted butter, room temperature
1 cup confectioners’ sugar
½ teaspoon vanilla
1 teaspoon packed finely grated lemon zest
1 teaspoon coarse salt
1 cup all purpose flour
1/2 cup fine cornmeal
1 medium zucchini grated on small holes of a box grater (about 1 cup)Preheat oven to 350 degrees.
In a large bowl mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until thick dough forms.Drop dough by rounded tablespoons 2 inches apart onto two parchment lined baking sheets. Bake until cookies are light golden brown at the edges - 25-30 minutes. Rotate halfway through cooking. Cool completely on wire racks.
Chocolate Zucchini Bread
From Vermont Valley Community Farm Resident Chef Cari StebbinsWet ingredients:
2 1oz squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups zucchini grated
1 tsp vanillaDry ingredients:
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup chocolate chipsPre-heat oven to 350 degrees. Grease 2 9”x5” pans.
Melt chocolate squares and mix with oil. Combine with rest of wet ingredients.
Combine dry ingredients in a mixing bowl. Once combined, stir in the wet ingredients.Bake 60-70 minutes or until knife inserted into center comes out clean.
Kate's Favorite (and very easy) Zucchini Recipe
(This is a very tasty combination of sweet and salty)
2 zucchini (any summer squash will do)
1-2 cloves garlic (depending on your garlic threshold)
olive oil to drizzle (approx. 2T)
8 oz feta cheese
honey to drizzle (approx. 2T)
freshly cracked pepper
Cut the zucchini into one inch chunks (I quarter them) into a 9x9 baking dish. Drizzle olive oil over and add crushed garlic to zucchini. Combine with spatula until evenly coated. Crumble feta on top and drizzle honey over the feta. Add pepper to taste. Bake at 425 deg for 20 mins or until feta is golden brown. Enjoy!
Zucchini-Feta Pancakes
4 packed cups coarsely grated zucchini
4 eggs, separated
1 heaping cup finely crumbled feta cheese
1⁄2 cup minced onions
3⁄4 t. dried mint
Salt and pepper
1/3 cup flour
Butter or oil for frying
Sour cream or yogurt for topping
Place the grated zucchini in a colander in a bowl, salt it lightly and let it stand 15 minutes. Rinse it and squeeze out all excess water.
Combine zucchini, egg yolks, feta, onions, flour and spices. Mix well.
Beat the egg whites until they form soft peaks. Fold into first mixture. Fry in butter or oil, on both sides, until golden and crisp. Serve topped with sour cream or yogurt.Zucchini and Cheese Casserole
from the Jane Brody's Good Food Book
submitted by Jacalyn Ruhde
3 lbs zucchini, unpeeled, cut into 1-inch chunks (discard the seedy core if using very large zucchinis)
1 cup low-fat cottage cheese
1 cup shredded Monterey Jack cheese (3-4 oz)
2 eggs (or 2 egg whites and 1 egg), beaten
1 teaspoon dill seeds
1/4 teaspoon salt, if desired, or to taste
1/2 cup dried bread crumbs
1 tablespoon butter or margarine, cut up
1. Simmer the zucchini chunks in salted water to cover for 5 minutes. Drain the zucchini very well.
2. In a large casserole dish, combine the zucchini with the cottage cheese, Monterey Jack, eggs, dill seeds and salt.
3. Bake the casserole, uncovered, in a preheated 350 degree oven for 15 minutes.
4. Sprinkle the bread crumbs on top of the zucchini mixture, and dot it with the butter or margarine. Bake the casserole for another 15 minutes.Zucchini Bread, Great Aunt Lizzie’s
(a favorite of Karla and Tim Krohn)3 eggs
1 cup oil
2 cups sugar
3 cups grated zucchini
2 tsp. cinnamon
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powde
Beat eggs. Add oil and sugar and beat. Add zucchini and mix. Add cinnamon
and vanilla and stir. Add dry ingredients and mix.
Pour into 2 greased bread pans and bake for one hour at 325 degrees.Zucchini Carrot Muffins
(a favorite of Karla and Tim Krohn)
3/4 cup orange juice
1/2 cup butter or margarine, melted
1 egg
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 medium) shredded carrots
1 cup (1 medium) shredded zucchini
Heat oven to 400 degrees. In large bowl combine OJ, butter and egg. Add
all remaining ingredients except carrots and zucchini. Stir just enough to
moisten. Fold in carrots and zucchini. Spoon into greased 12 cup muffin
pan. Bake 18 to 20 minutes. Makes 12 muffins.Zucchini Chocolate Cake
1 cup butter
1 3⁄4 cup sugar
2 eggs
1 tsp vanilla
2 1⁄2 cups flour
4 Tbsp cocoa
1⁄2 tsp cinnamon
1⁄2 tsp cloves
1 tsp baking soda
1⁄2 tsp baking powder
1⁄4 tsp salt
1⁄2 cup sour milk
2 cups grated zucchini
Chocolate chips
Nuts
Cream butter and sugar. Add eggs and vanilla. In separate bowl mix together flour, cocoa, cinnamon, cloves, baking soda, baking powder and salt. Add the flour mixture alteranately with the sour milk. Fold in the grated zucchini. Sprinkle on chocolate chips and nuts. Put in a 9x13 pan or 2-8” pans. Bake at 325 for 40 minutes.Zucchini-Crusted Pizza
(from the Moosewood Cookbook)3 1⁄2 cups grated zucchini
3 eggs, beaten
1/3 cup flour
1⁄2 cup mozzarella cheese
1⁄2 cup grated parmesan
1 Tbsp. fresh basil leaves, minced (or 1⁄2 tsp dried)Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out the excess moisture.
Combine all crust ingredients and spread into an oiled 9x13-inch pan. Bake 20-25 minutes, until the surface is dry and firm. Brush the top with oil and broil it, under moderate heat for 5 minutes.
Pile all of your favorite pizza toppings on (tomato sauce, cheese, veggies) and heat the whole mess in a 350 degree oven for about 25 minutes. Serve hot, cut into squares, with a big tossed salad.Zucchini Cookies
from Grand Slam (a Canadian Cookbook)
3/4 cup butter
1 1/2 cup sugar
1 egg
1 t vanilla
1/2 t salt
1 1/2 cup grated zucchini
2 1/2 cup flour
2 t baking powder
1 t cinnamon
1 cup nuts
1 cup chocolate chips
Cream butter and sugar. Add egg, vanilla and then zucchini. Add dry ingredients, spices, nuts, and chocolate chips. Bake at 350 degrees for 15 minutes.