Recipes

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Click on an item below for recipes using that item as a main ingredient:

acorn squash escarole strawberries
arugula garlic scapes string beans
asparagus kale summer squash
baked beans lettuce (green leaf) sweet potatoes
basil lettuce (red leaf) Swiss chard
beets and beet greens lettuce (romaine) tomatillos
broccoli lettuce (Boston) tomatoes
butternut squash onions turnips (salad)
cabbage nectarines watermelon
carrots peaches winter squash
cauliflower peas zucchini
celery root peppers (sweet)    
Chinese cabbage peppers (hot) multiple vegetables
cilantro potatoes    
collards pumpkin    
corn radishes    
cucumber and pickles scallions    
dill spaghetti squash    
eggplant spinach    

Notes from SICSA member Kim Moser:

Great recipe and food sites:

Cookbooks:

Joy of Gardening Cookbook, By Janet Ballentyne. (referred to as JGC).   An alphabetically arranged book in which the author is a prolific, knowledgeable and efficient cook and gardener.  One of the best cookbooks I have seen.  This author focuses on freshness and efficiency with a garden and used meat and dairy products.  Useful for a vegan but probably not the best choice.

The Vegetarian Epicure Books One and Two by Anna Thomas.  Well-travelled author takes inspiration and creativity from an array of cultures and creates an amazing array of vegetarian dishes.  (I only have book two, but assume one is as good if not better.)

Good sites for home preservation, canning, preserving, etc.:

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Arugula

Arugula Salad

From What's Cooking America

Arugula leaves, washed and trimmed (1 cup, loosely packed, per person)
Extra-virgin olive oil
Coarsely ground salt
Freshly ground black pepper
Asiago cheese, grated coarsely or slice with a potato peeler

  1. In a large bowl, add arugula leaves and drizzle with olive oil to just lightly coat.
  2. On individual salad plates, place the tossed arugula; season with salt and pepper. Top with Asiago cheese.

NOTE: The arugula can be washed and trimmed a week ahead of time. Put the cleaned leaves on paper towels, roll up and carefully but completely, wet the towels with cold water and place in a plastic bag and refrigerate until ready to serve.

Arugula and Cannellini Bean Salad

From the Food Network

4 (15-ounce) cans cannellini beans
1 medium red onion, thinly sliced (about 1 1/2 cups)
1 bunch arugula, thick stems removed, washed and dried
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Handful washed basil leaves, roughly chopped
1 teaspoon salt
20 grinds black pepper

  1. Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula.
  2. Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well.
  3. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste.

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Asparagus

From Kim Moser

Steamed: In a basket or in a steaming insert. I usually check at between 4 - 6 minutes and find this the best as the asparagus is still crisp, but the color is a vibrant green. Personally, I add nothing to this but a dash of salt and a splash of lemon juice is also nice.

Grilled: Works well after a mild spray of olive oil and sea salt. Can be blanched first or not.

I don't really boil asparagus unless it's older, bigger stalks. Diced asparagus that has been boiled is a good toss-in to a pasta salad.

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Baked Beans

Just for Sherry, here's a vegetarian Boston baked beans recipe from the Boston Globe. (Where else?)

Basil

Vegan Basil Gravy

From Cheri Brunault

Have bunches of basil you're not using fast enough? Here's a quick gravy that can be used on potatoes, roasted turnips, rice, toast, or whatever else you want to try. Though quick, it takes a lot of stirring and attention, so if you have a kitchen companion or willing child, maybe you can get them to stir while you add ingredients.

1 large onion, finely chopped
3-5 cloves garlic, finely chopped
1 cup shredded or small-chopped basil leaves
1 cup flour (I've used whole wheat or brown rice flour)
3-4 cups water, or more
2/3 cup olive oil
1-2 vegetable boullion cubes, or just salt, to taste

  1. Sauté the onions and garlic in olive oil with a little salt in a small pan, until nicely browned. Take off the heat and add a little water (about 3 Tbsp) to take the glaze off the bottom of the pan—you'll want all that flavor in the gravy!
  2. In a medium-large saucepan, heat 2/3 cup olive oil until it is very warm but not smoking. As the oil warms up, get your flour and water ready by the stove, and find a whisk for stirring, if you have one.
  3. When the oil is very warm, add the flour slowly, stirring it constantly into the oil until you have a smooth paste about the consistency of thick frosting. Once you reach this consistency, don't add any more flour. It's okay to have some left over.
  4. Immediately begin to add the water—but add slowly, stirring all the time, so that no lumps develop.
  5. Continue adding water slowly until your desired consistency develops. The gravy might thicken as it heats up again, but you can always add more water.
  6. Add the salt and/or boullion cubes, the basil, and the cooked onions and garlic. Keep stirring (with a spoon now), so the gravy doesn't burn to the bottom.
  7. Simmer maybe two minutes more while stirring, then take the gravy off the heat.
  8. Sample and add more salt, pepper, or other spices as needed. Add a little more water if it's too thick—remember it might thicken more as it cools.
  9. Serve hot over whatever you like!

Makes 4 or more cups of gravy.

Pesto

From Susan Fowler

1 bunch basil, leaves washed and stripped from stems (3 or 4 cups, loose)
1/2 cup pine nuts, walnuts, or pecans
1/2 olive oil
1/2 cup Parmesan cheese
3 or 4 cloves of garlic, peeled

  1. Put all ingredients in a blender or food processor and blend until the nuts and cheese are cut into small grains and the paste is more or less smooth.
  2. Store the pesto in the freezer in small Ziplock bags. Hint: If you flatten the bags, you'll be able to break off pieces as you need them during the winter.

Note: Wash sand off basil (and spinach) by submerging the leaves in a big bowl of water and stirring them around. The sand will fall to the bottom. Expect to change the water three or four times before all the sand is gone.

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Beets

Click here for beet greens with yogurt and beet tzatziki recipes from the New York Times.

Click here for more New York Times beet and beet green recipes.

From Kim Moser:

Boiled and pureed: Boil about 20 minutes or so (prick with a fork for tenderness). Using a hand mixer, puree as if they were potatoes, adding a dash of salt and butter to taste. Butter can easily be omitted.

Pink Swirl Soup (Potato and Beet Soup)

From Joy of Gardening Cookbook

3 Tbsp butter
4 large leeks, quartered and sliced, about 4 cups
5 cups finely diced potatoes
6 cups chicken broth (use the broth of your choice if vegan)
3/4 cup heavy or light cream (I haven't tried but I bet plain yogurt would be a fair alternative for calories counting, heart-healthy alternative, particularly the better grade Greek style)
3/4 cup milk
salt/pepper
2 cups diced cooked beets.

  1. In soup pot, melt butter & saute leeks until wilted (about 3 minutes). Add potatoes and broth. Cook until potatoes are tender, 15-20 minutes. Cool slightly and process in either blender or food processor until smooth (basically, a vichyssoise). Add cream, milk and salt and pepper to taste.
  2. In a blender or food processor, puree the beets until smooth; add 2 cups of the potato soup and process till smooth.
  3. Ladle the hot soup into individual bowls or a large serving bowl, pour a little beet into each and swirl with edge of spoon.
  4. To serve chilled, cool or refrigerate the beet and the potato purees separately and then assemble.

Can be garnished with fresh herbs, etc.

Beet and Beet Green Salad

From Sunset Vegetable Cookbook, Lane Publishing Co., 1984

1/4 cup olive/salad oil
2 tbsp red wine vinegar
1 clove garlic minced or pressed
1/2 tsp each sugar and oregano leaves
dash pepper
4 or 5 medium sized beets with tops
salt
2 Tbsp butter
1/2 tbsp water

  1. In measuring cup, combine first 5 ingredients.
  2. Trim beets 1/2 inch from crown and reserve greens.
  3. Boil beets until cooked through, about 30 to 40 minutes, depending on size. 
  4. Drain & let cool; peel and cut into 1/4 inch slices.
  5. Mix beets with about half the dressing and then arrange slices on a platter, tray, etc.
  6. Sliver beet tops, cook in fry pan over high heat with butter and add greens and water, cooking until wilted.  Remove from heat & mound greens in center of platter.

Note: I think you could just as easily toss it all together & serve, but this might look prettier displayed as written. --Kim

Pickled Beets

From the Stained Glass Window Cookbook, published by Women's Fellowship, 1977 Shoreham Congregational Church, Shoreham, Vermont

  1. Wash beets, leaving roots and 1 inch of tops.
  2. Cover with boiling water & cook till done.
  3. Cool just enough to handle, slip off skins & trim beets.
  4. If small, leave whole; if large, then slice.
  5. Pack hot beets into hot jars (having just been boiled/sanitized) leaving 1/2 inch headspace (distance between lid and liquid in jar holding beets).
  6. Bring to a boil for one minute:
    • 1 cup vinegar
    • 1 cup sugar
    • 1 tsp salt
    • 2 cups water
  7. Pour over tops of beets as above and seal.

Beet-Green Pasta

From Tevah Platt, based on Alice Waters' beet-green pasta recipe. It's really easy, unusual and delicious.

1/2 cup currants or raisins
2 to 4 bunches of beet greens
1 small bunch of mint
2 red onions
3 cloves garlic
1 bay leaf
pasta (1 pound)
olive oil (1/2 cup)

  1. Cover the raisins/currants with boiling water, let them soak for 15 minutes, then drain.
  2. Wash the beet greens, remove stems, and cut them into a chiffonade. Cut the stems into 2-inch lengths.
  3. Wash and stem the mint, and cut them into a chiffonade.
  4. While water is boiling for pasta, chop your onions and garlic finely and saute them in 1/4 cup of oil until they're translucent, about 5 minutes. Then add the beet leaves and stems and currants and cook for 5 minutes more, covered.
  5. When the water is boiling, add the pasta, then uncover your greens, season w/ salt and pepper, if you like, a little pepper flake or cayenne, and add the mint.
  6. When the pasta is ready, toss it with the greens, a dab of the pasta water, and the rest of the olive oil.

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Broccoli

Broccoli recipes from Epicurious.

Cabbage

2nd Avenue Deli's Health Salad: Uses cabbage, green pepper, and celery. Recommended by Sheri Rivinius.

Carolina Cole Slaw: Recommended recipe from Epicurious.

Cooked Dressing for Cole Slaw

From Fran Cackowski

1 and 1/3 cup white vinegar
2/3 cup water
2 cups sugar
1 tsp salt
Optional: 1 ½ tsp mustard seed and/or celery seed (coriander seeds can be substituted)
2 quarts finely shredded cabbage: Red, white or a combination
Optional: 1 cup shredded carrots

  1. Put the vinegar, water, sugar, salt and optional mustard/celery seed into a saucepan and bring to a very slow boil. Boil for 5 minutes.
  2. Pour over the prepared vegetables immediately.
  3. Mix very well.
  4. Cover and refrigerate for at least 12 hours.

The cabbage can be eaten as is, or with olive oil or mayo added right before serving. For variation, try adding chopped onions or peppers or apples and any complementary herbs (chopped basil, tarragon, oregano, thyme) before serving.

Coleslaw without Mayonnaise

6 cups finely shredded cabbage (one medium head)
1/2 teaspoon salt
2 cups grated carrots (2 large carrots)
½ cup thinly sliced red onion (or less to taste)
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon agave
Ground black pepper to taste

Place cabbage and salt in mixing bowl and massage well to soften. Add the remaining ingredients and toss well. Can also add caraway seeds for variety.

Confetti Bean Salad

2 cups red cabbage shredded
1 19-ounce can white beans drained and rinsed
1 11-ounce can mandarin oranges drained
1/3 cup walnuts
2 large scallions, sliced with green tops
3 tbsp extra-virgin olive oild
2 tbsp balsamic vinegar
2 tbsp orange juice
salt & pepper

Mix the liquids together and toss with the remaining items (from Eat Smart.)

Mexican Seasoned Cabbage "Rice" Salad

3 cups shredded cabbage (1/2 head)
1/4 cup sun dried tomato powder*
2 tablespoons olive oil
1 clove garlic, crushed
2 green onions, thinly sliced
1 tomato, seeded and diced
1/2 cup fresh shelled peas, or frozen peas (thawed)
3/4 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon cumin

  1. Pulse the shredded cabbage in a food processor until it reaches the consistency of rice.
  2. Add the sundried tomato powder and all the remaining ingredients and toss gently.

Optional: Place the cabbage in a glass baking dish and place in bottom of dehydrator at 105 degrees for one hour to warm.

* To make sundried tomato powder, dehydrate the sundried tomatoes until completely dry and then grind in a coffee grinder or Vita-Mix until powdered.

Carrots

Carrot information sheet and carrot recipe downloadable PDF

My Friend Linda's Raw Kale/Carrot Salad Recipe

From Debbie Anderson

This serves a generous portion to 6 to 8 people.

2 bunches of kale
1 lb carrots
Apple cider vinegar
Sea salt
Agave or maple syrup

  1. Rinse kale and separate leaves. Rub sea salt on the leaves (cooking is not needed since the salt removes the bitterness and softens the kale), set aside a few minutes (you can shred the carrots while the kale is sitting), then rinse leaves.
  2. Shred the kale finely into short strips with sharp knife.
  3. Shred the carrots (using a food processor is easiest).
  4. Mix kale and carrots together in large bowl.
  5. Add apple cider vinegar (as desired--I use 1/2 cup), then add about 1/4 cup or a bit less of the agave or maple syrup.
  6. Let sit about an hour in the refrigerator and serve!

It's delicious and very healthy!

Cauliflower

Spicy Cauliflower Curry

1 cauliflower, florets only
1 tablespoon garam masala
1 tablespoon special curry blend (hot and spicy Indian type) or substitute garam masala with a little hot red chili pepper.
1 tablespoon fresh ginger
1/2 teaspoon salt
1 cup fresh peas
1 handful fresh coriander (cilantro)
1 cup water
¾ cup pine nuts

  1. Pulse the cauliflower a few times in the food processor so it is like rice and put in bowl.
  2. In your blender add: pine nuts, water, 1 tablespoon garam masala, special curry blend, salt, and ginger. Blend until smooth like heavy thick cream. Have a taste.
  3. Mix the cream with the cauliflower, add the peas and the coriander and stir carefully or by hand.

Chinese Cabbage

Thai Chinese-Cabbage Salad

Gourmet, June 1998

1 head Napa cabbage (also called Chinese cabbage)
1 tablespoon coarse salt
2 small fresh red or green Thai* or fresh jalapeno chiles
1 stalk fresh lemongrass*
1 large garlic clove
1 shallot
2 tablespoons Asian fish sauce* (preferably naam pla)
2 tablespoons fresh lime juice

*Available at Asian markets and some specialty foods shops and supermarkets. Rabbit Run Organic Foods at the St. George Greenmarket has lemongrass for sale in the fall.

  1. Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry.
  2. In a large glass or stainless-steel bowl, toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl.
  3. Drain cabbage 1 hour. Rinse cabbage well and squeeze small handfuls until as dry as possible. While cabbage is draining, wearing rubber gloves, seed and mince chiles.
  4. Discard outer leaves of lemongrass and trim root end. Separately mince garlic, shallot, and lower 2 inches of lemongrass.
  5. In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice.

Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.

Chinese Meatball and Cabbage Soup

This is the favorite soup of my third daughter, Rachel. In fact, it's one of the first things she learned to cook on her own. The Asian flavors are a great change of pace in our generally Ashkenazi or European repertoire of soups. You can vary the number of mushrooms depending on your taste. It's a good idea to keep either fresh peeled ginger in the freezer or a jar of fresh, chopped ginger in the refrigerator for this type of dish. --Kim Moser

Meatball ingredients:

1 pound ground beef
3 T. cornstarch
3 T. water
1 T. soy sauce
2 tsp. fresh chopped ginger
1 T. dry sherry or rice wine
1 T. canola oil

  1. Mix all ingredients except oil, and knead well. Form into 1 inch balls.
  2. Heat the canola oil in large pot. Fry meatballs until brown on outside.

This frying step can be eliminated to cut down on time and oil, but the meatballs will not taste as good, and they won't hold together as well.

Soup ingredients:

1/2 head Chinese cabbage (1 pound)
1 small onion
4 dried mushrooms, soaked, cleaned, and chopped
2 T. canola oil
2 ounces bean threads (cut into 4 inch pieces with a scissor by putting the bean threads in a paper bag, cutting, and separating)
8-10 cups soup stock (add more if soup is too thick)
2-4 T. soy sauce, to taste
1 tsp. sugar
salt and pepper to taste

  1. Cut cabbage into large pieces. Chop onion.
  2. Heat 2 T. oil in the pot used for the meatballs (put meatballs on plate to wait).
  3. Stir-fry vegetables (cabbage, onion, mushrooms) until partly browned.
  4. Soak bean threads in warm water for 5 minutes.
  5. Pour remaining soup ingredients over vegetables, add meatballs and bean threads. If broth does not cover ingredients, add more broth, and heat for 30 minutes over low flame.

Serve this soup with additional soy sauce, hot pepper sauce, or hoisin sauce on the side.

Stir-Fried Chicken with Chinese Cabbage

SERVINGS: 4; fast

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces
1 tablespoon plus 4 teaspoons soy sauce
3 tablespoons dry sherry
1/4 teaspoon cayenne
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground coriander
1 tablespoon wine vinegar
1/2 head Chinese cabbage (about 1 pound), sliced
3/4 cup drained sliced water chestnuts (from one 8-ounce can)
2 teaspoons tomato paste
1/4 teaspoon dried red-pepper flakes
3 tablespoons water
3 tablespoons chopped cilantro or scallion tops
1/8 teaspoon salt

  1. In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
  2. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
  3. Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander.
  4. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
  5. Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.

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Celery Root

Also called celeriac. You can eat celery root raw or cooked. If you want to try it raw, peel it and cut it into thin slices or strips, drop in water and lemon juice for a few minutes to keep it from going gray, and add to salads. Cooked, it has the texture of carrots or potatoes but the taste of celery. Use it the same way you'd use any other root vegetables, in stews or soups or roasted. --Susan Fowler

From Foodnetwork.com:

From the NY Times Magazine:

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Cilantro

Warm Cilantro Dipping Sauce: Recommended recipe from Epicurious.

Cilantro in Turkey Chili

Olive oil/vegetable oil to coat bottom of pan
1 large onion diced fine/chopped in food processor
1 green pepper diced
6 cloves garlic, minced; or crushed and minced (adjust quantity to taste)
1 or 2 minced jalapenos or if not on hand use about a half teaspoon cayenne (again, adjust to taste)
1 lb to 1 1/2 lb. ground turkey
1 large can of black beans, drained and 1 small can red beans, drained (I think 29 oz. and 12 oz in supermarket. If using dried beans, I use about a half bag or so and follow the bag's instructions for cooking the day before.)
2 large cans chopped tomatoes (or proportionate amount when fresh)
chili powder, about 2-3 teaspoons
cumin, about 1 teaspoon
half a bunch fresh cilantro
salt & pepper to taste
Splash of red wine if available (i.e., if you happen to be drinking a glass while cooking)

  1. In a heavy bottomed pan with a lid, saute the garlic and onion in the oil until just ready to brown at the edge. 
  2. Add the green and cayenne pepper.  Once well blended and the peppers are soft, add the ground turkey. Break up the meat with the spoon and cook until meat has fully changed color and is basically cooked. 
  3. Add the strained beans, stir and then add the tomatoes and the powdered spices; adjust spices to taste. 
  4. If adding wine, this is the time. 
  5. Cook on low with the lid set slightly ajar.  Stir occasionally and simmer on low for about an hour and a half to 2 hours.  Cooking time can be less, but the longer a slow simmer the better.  I have finished this in a crock pot too and it's fine. 
  6. About 10 minutes before done, add the finely minced cilantro. 

Serve over rice with shredded cheddar cheese and chopped scallion and enjoy.

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Corn

Corn recipes from Epicurious.

Cucumber

Quick Refrigerator Pickles

Fran Cackowski and quick refrigerator pickles

Makes two pints jars or one quart jar. From guest chef and member Fran Cackowski

3 to 4 Medium Kirby (pickling) cucumbers (not waxed cucumbers)
1 ½ Tablespoons kosher salt
1 Tablespoon sugar (more if you like sweeter pickles)
¾ Cup distilled white vinegar
1 Tablespoon coriander seeds
3 Garlic cloves – peeled and cut in half
2 Dried chili peppers (eliminate this if you dislike any heat in your pickles)
8 Dill sprigs, or 4 Tarragon sprigs or 2 Marjoram branches
1 Cup water

  1. Prepare the cucumbers – wash and dry carefully. Cut off the stem ends, and either slice them or quarter them lengthwise.
  2. Pack into two clean pint jars or one quart jar.
  3. Using another clean jar, combine the salt, sugar, coriander, and garlic. Shake until the salt and sugar are dissolved. Add the water, and pour over the cucumbers in the jar.
  4. Tuck the chili peppers (if using) and the herbs in the filled jar(s). Add enough water to submerge the vegetables.
  5. Close the jar(s) and refrigerate for at least 8 hours. They will keep in the refrigerator for at least a month.

Note: Other vegetables can be used, such as radishes, carrots and cauliflower.

Cucumber Salad with Yogurt (Tzatziki)

2 or more cucumbers peeled and thinly sliced

Dressing:

1 cup yogurt
1 tsp vinegar
1 tsp spearmint flakes (or fresh mint about a tbsp minced)
1 tsp scallions, chopped (or fresh about 2 scallions finely chopped)
1/2 tsp sugar
Salt & pepper to taste

From The Complete Greek Cookbook by Theresa Karas Yianilos

Sweet and Sour Cucumbers

2 large cukes, peeled and thinly sliced
3 scallions, thinly sliced with about 3 inches of green tops
2/3 cup rice vinegar
1/3 cup sugar or Splenda (sweetener)

Combine all ingredients and marinate for at least half an hour. Serve using a slotted spoon (from Eat Smart).

Tangy Cucumber Pickles

1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
1 tsp. salt
6 small (about 1 pound) garden cucumber
3 tbsp thinly sliced shallots or coarsely chopped purple onion
2 tsp thinly sliced fresh hot red chilies or finely chopped fresh green chilies hot.

Optional garnish: 1 tbsp chopped peanuts and chopped fresh cilantro

Combine the first four ingredients in a saucepan and cook to dissolve the ingredients, stirring often. Remove from heat and let come to room temperature.

Peel the cukes and cut lengthwise to 4 long strips, then slice each into small triangles. You should end up with about 3 cups.

Top with shallots and chilies. Shortly before serving, top with dressing and garnish. --Kim Moser

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Dill

Lemon Dill Chicken Skewers: Recommended recipe from Savory Sweet Life.

Eggplant

Sesame Eggplant with Green Onions: Recommended recipe from Epicurious.

Ratatouille: Recommended recipe from Epicurious.

Grilled Ratatouille Salad with Feta Cheese: Recommended recipe from Epicurious.

Eggplant recipes from Epicurious.

Baba Ghanoush

1 eggplant
1/4 cup of lemon juice or juice from two lemons
3 or 4 cloves of garlic, not peeled
1/2 cup tahini (sesame seed paste)
1 tsp salt
1/2 tsp cumin (comino)
1/4 cup olive oil (extra virgin is especially tasty)

Note: All amounts are approximate. Put in a little, then more, until you have the right combination of flavors.

  1. Roast the eggplant and garlic. You can do this in the microwave, in the oven on broil, or on the grill. The grilled version seems to taste best.

    Wrap the garlic in aluminum foil if you put it on the grill or broiler and take it out as soon as you can smell it (it's done).

    When the eggplant is soft, it's done. Remove from the heat.

  2. As soon as it's cool enough to touch, scrape the eggplant flesh out into a large bowl. Pour in the lemon juice, tahini, and cumin. Squeeze the roasted garlic out of the skins into the bowl.
  3. With a potato masher, mash the ingredients together. Adjust the flavors, adding salt as needed. It's done when all the large pieces of eggplant have been broken up and the overall color is a light beige.
  4. Pour the olive oil over the top of the baba ghanoush, especially if you're going to store it in the refrigerator for awhile.

Serve with pita bread, good Italian bread, and/or cut-up peppers or celery. Also good with feta cheese and stuffed grape leaves. --Susan Fowler

College-Days Vegetarian Eggplant Casserole

1 large eggplant, peeled and cut into 1/2 in cubes
1 c olive oil
2 medium potatoes, peeled and cut into small cubes
2 cups peeled and crushed tomatoes (approximate)
1 can pitted canned black olives (or more exotic black olives from Pastosa if you prefer; be sure to pit them)
1 onion, chopped
1 green pepper, chopped
1/2 lb of cheddar or Monterey jack cheese, cut into small cubes
Salt to taste

  1. Oil a medium-size casserole dish. Preheat the oven to 350°F.
  2. Saute the onions and pepper. Remove from heat or push to the edges of the pan.
  3. Fry the eggplant cubes in the olive oil until browned. Eggplant absorbs the oil quickly, so you may have to add more as you fry the cubes.
  4. Once the eggplant is cooked, mix all the ingredients in a casserole dish. Optional: Sprinkle Parmesan cheese or bread crumbs on top.
  5. Put into the oven for 45 minutes or until the potatoes are soft.

Note: This might sound like an odd combination of ingredients (potatoes and tomatoes and cheese?!?) but it tastes good and the mix of textures is nice. You can add other vegetables--green beans, for example--that have mild flavors and contrasting textures. --Susan Fowler

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Garlic Scapes

The New York Times has recipes for garlic scapes and green garlic. Read more here...

Asparagus Tortilla

This is a recipe for a Spanish tortilla, a close relative of the omelet. I found it in the cookbook Savoring Spain & Portugal by Joyce Goldstein. It is the only recipe I’ve ever come across in a book that uses garlic scapes. You can substitute an equal amount of garlic chives if you’d like. I find that the tortilla comes loose from the pan much easier if you let it cool a bit right in the pan. Then use a rubber spatula to loosen the sides of the tortilla from the pan and slide it out onto a plate.

½ lb of thin asparagus, tough ends trimmed
6 tablespoons olive oil, divided
8 green onions, including tender green parts, finely chopped
1/2 cup garlic scapes, coarsely chopped
7 large eggs
salt & pepper to taste

  1. Preheat oven to 425 degrees F.
  2. Bring a saucepan three-quarters full of water to a boil. Add the asparagus and boil 3-4 minutes until spears are slightly tender. Drain and run cold water over the spears to halt the cooking. Drain again and cut into 1 inch lengths. Set aside.
  3. In a non-stick oven-proof pan, warm 3 tablespoons of olive oil. Add green onions and garlic scapes and saute until tender, about 8 minutes. Add asparagus and cook another 2 minutes to warm through. Remove from the heat. In a large bowl, beat the eggs. Add the asparagus mix and season with salt & pepper.
  4. Put the pan back on high heat and add the remaining oil, heating it until it’s very hot. Pour in the egg mixture and reduce the heat to medium. Cook until the egg is set on the bottom, about 1-2 minutes. Then, put the pan in the oven and cook until golden. The eggs should be slightly puffed up and starting to come away from the sides, about 9 minutes or so.

Garlic Scapes & Greens

I’ve become sick of sautéing my greens (collard, mustard, beet, kale, etc.) with just garlic and oil so this year I tried something different.

I sautéed some garlic scapes (scallions or onion could work) in olive oil, threw in washed and chopped greens (any and all kinds), added chicken broth for moisture (can use veggie broth) and at the end after the greens were tender (length depends on what you’re using), I added some thinly sliced gorgonzola cheese. I just covered the pot until the cheese was melted.

One could eat 2 heads of greens alone like this! --Deirdre Armitage

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Kale

Kale and Potatoes

From Nick Lettiere, guest cook and chef of Meals on Wheels, Staten Island

1 1/2 lb of fresh kale
3 potatoes, peeled and cubed
1 small onion, peeled and sliced
2 cloves garlic, peeled and chopped fine
4 Tbsp oil (bacon fat, olive oil, etc.--your choice)
1/4 cup water or chicken broth

  1. Wash and chop the kale, removing the hard stems.
  2. In a medium pot or skillet, saute the onions and garlic in oil until tender (5 minutes).
  3. Add diced potatoes, stir and cover. Let steam-cook 6 to 8 minutes.
  4. Add kale and water or broth. Season with salt and pepper.
  5. Stir, cover, and let cook until the potatoes and kale are tender, 15-20 minutes.

Kale Salad

1 head curly green kale with stems removed
1/2 bunch collard greens with stems removed
1/4 cup basil leaves
3/4 teaspoon sea salt
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/8 teaspoon cayenne

  1. Chop the kale medium fine and transfer to mixing bowl.
  2. Fold the collard greens in half the long way (after the stems are removed) and roll them from top to bottom into a tight roll. Slice the roll like you are making sushi roll pieces but much thinner so you have ribbons of collards. Add to kale.
  3. Slice the basil into thin pieces and add to the other greens.
  4. Add remaining ingredients and firmly massage with your hands to soften the greens and work the dressing in.

Portuguese Kale Soup with Winter Vegetables

recipe by guest chef Nick Lettiere and PDF scan by Sherry Rivinnius

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Onions

Indian Onions & Chickpeas

1 can chickpeas
1 large tomato, sliced
1 medium tomato, chopped
2 teaspoons tomato paste
2 large onions
4-5 green chilies
1 spoon cumin seeds
1 1/2 teaspoon chopped coriander
1 large piece of ginger
3-4 large flakes garlic
2-3 teaspoons ghee (you can replace ghee with butter) or oil for frying
2 bay leaves
1-2 cinammon sticks
2-3 cloves
1 1/2 spoon red chili powder
1/2 spoon turmeric powder
2 spoon coriander powder
1 teaspoon sugar
1/2 teaspoon garam masala
1/2 teaspoon chole masala
salt to taste

  1. Blend the large tomato, one onion, cumin seeds, ginger, garlic, green chillies,cinnamon and cloves to a smooth paste using a little water.
  2. Slice the second onion. Heat the ghee and add the bay leaves. After 10 seconds, add the sliced onion and fry till the onion turns light brown.
  3. Add the tomato paste and fry till the ghee leaves the sides of the masala.
  4. Add the dry powders (chili powder, turmeric, sugar and coriander powder). Fry for 60 seconds.
  5. Add the chopped tomato and coriander leaves. Fry for about 5 minutes.
  6. Add the chickpeas with the water, tomato paste and salt to taste. Add some water to get a gravy.
  7. Add the garam masala and punjabi chole masala and mix well.
  8. Let it come to a boil on low heat. Simmer for about 5 minutes after it comes to a boil.

Serve hot with phulka (chapati), puri or bhatura.

Indian Onion Rings

2 medium onions
1 tsp chili powder
1 cup besan (graham flour)
1/4 cup rice flour
pinch baking soda
salt to taste
oil for frying

  1. Thinly slice the onions and rub them with salt. Add the chilli powder, besan.
  2. Mix well to make batter. Avoid using excess water.
  3. Take a small portion of the mix at a time and drop it in hot oil. Fry till golden brown.
  4. Serve with chutney or ketchup.

When you mix onions and flour, squeeze onions to extract water so that you do not need to add extra water, but if it needs it, you can sprinkle some water as you go. All the onions are to be covered with flour.

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Peppers

Chiles recipes from Epicurious.

Grilled Peppers: Red, Yellow, Green

Preheat oven to about 450-475 F. Cut as many peppers as your roasting pan will comfortably hold into sixths or eighths lengthwise (cut in half and then in strips, removing seeds and fibrous material).

Toss with about 2 tbps extra virgin olive oil and roast about 45 minutes to an hour, tossing occasionally to avoid scorching.

I let cool and mix with a pasta salad or use with sandwiches. --Kim Moser

Pasta Salad with Roasted Peppers and Broccoli

1 pound pasta (I have been using the Barilla 51 per cent whole grain and think it's a good compromise of healthy food and traditional white flour based starches that many people still favor for taste) cooked to your taste.

I saute a head or two of broccoli florets with about 4 cloves of garlic, cut small, and cook until bright green and still a little green. If it gets too hot in the saute pan, I add a bit of water or stock and cook a little bit more.

Toss with the pasta, the roasted peppers (which I usually dice down a bit more for salads than sandwiches), grind in some black pepper, a small shake of red pepper flakes, the squeezed juice of one lemon, and about 2-3 ounces of feta cheese crumbled.

If there doesn’t seem to be enough moisture, add extra virgin olive oil slowly to correct. This is also a good base to add some diced grilled chicken, salmon, etc.

As you can see, this recipe is flexible: I have used scallions and also like to add fresh herbs such as parsley, cilantro or chives. --Kim Moser

Potatoes

Potato-Leek Soup (Vegan)

From Cheri Brunalt

2-3 lbs potatoes, washed and chopped into 1/2 - 1-inch cubes
1 bunch of leeks* (3-5 medium size leeks), in 1-inch pieces (leaf) or 1/8 inch slices (stems)
1 tbsp olive oil
1 medium or large onion
6 cloves garlic (more or less to taste)
3-4 vegetable boullion cubes (or 2-3 quarts vegetable stock)
1-2 tbsp fresh thyme
2 tsp paprika (optional)
1-2 tsp black pepper (optional)
1 cup coconut milk (optional)

  1. Wash and chop the potatoes--in a stock pot or large soup pan, cover with water (or vegetable stock) to 1 inch above the potatoes. Add the boullion if you are not using stock. Bring the water to a boil, then reduce to medium-low heat.
  2. While the potatoes are cooking, sautee the chopped onions in a medium frying pan with olive oil and a little salt. When the onions have begun to brown, add the chopped garlic, and continue cooking until onions are well browned. Shut the heat off, and add 3 Tbsp of your soup's broth to the pan. Use your stirring spoon to scrape the onion glaze off the bottom of the pan (good flavor!). Scoop all this into a bowl so you can use the pan again.
  3. After washing the leeks well (watch out for sand near the leafy tops) and chopping, add the stem pieces of leek to the frying pan on medium high heat, browning slightly. When the stem slices are browned, add the leek leaves
  4. Check the potatoes. If they are fully cooked and starting to crumble at the edges, add the onions and garlic, the leeks, the thyme, and any of the optional ingredients you want (coconut milk, pepper, paprika).
  5. Continue simmering until the leek leaves are tender (maybe 5 minutes) and the broth has thickened a little with crumbled potato.
  6. Sample the soup and add salt, pepper, or coconut milk to taste.

Serves 10. Leftovers are awesome.

* In the off-season, this recipe can be made without the leeks, or other vegetables can be substituted (broccoli, shallots, celery, cauliflower, kale)--either way, it's a great-tasting and simple potato soup.

Pumpkin

Pumpkin and Beans Soup--recipe by guest chef Nick Lettiere and PDF scan by Sherry Rivinnius

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Radishes

Radish Greens

Thought this recipe might be worth sharing--I've been wondering about what to do with those radish greens! - Kirstin

Roasted Zucchini and Radishes

Recommended recipe from Epicurious.

Pink Radish Spread

From the JGC

Use on crackers or as a dip for cut-up veggies, etc.

1 Tbsp butter
1 1/2 cups onion diced
4 cups sliced red radishes
1/2 cup mayonnaise
1/2 cup plain yogurt
1 Tbsp lemon juice

  1. Melt butter in saute pan & saute both onion & radishes until translucent and wilted (4 -6 minutes).
  2. Transfer to food processor or blender and blend until smooth. 
  3. Cool to room temperature and add remaining ingredients. 
  4. Let sit for 30 minutes before serving.

Cream of Radish Soup

From the JGC

5 Tbsp butter
1 cup diced onion
8 cups sliced radishes
3 Tbsp unbleached flour
3 cups milk
2 teaspoons ground anise
salt & pepper to taste

  1. Melt 2 Tbsp butter in large soup pot.  Saute with onions with radishes until translucent, about 3-5 minutes. 
  2. In separate saucepan, melt remaining butter and add 3 tablespoons flour to make a paste.  Do this under a medium heat, stirring all the while to avoid lumps/clumps.  Add the milk a bit at a time, stirring continually until you reach a nice smooth consistency and the sauce has thickened a bit or gained body. 
  3. Place veggies in processor/blender and process till smooth. 
  4. Add white sauce to veggies in soup pot and add the anise.  Season to taste with salt and pepper.

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Spinach

Wilted Spinach with Butter and Wine

From Liz

3 T butter, cut into small pieces
1.5 lbs. triple washed spinach, coarsely chopped, tough stems removed
2 cloves garlic, smashed
2 pinches of salt
1/2 C dry white wine
Salt and pepper

This dish takes only 5 minutes to prepare so begin preheating the skillet 7-8 minutes before you're ready to sit and eat.

Heat medium-sized skillet over medium heat. Make a garlic paste with the smashed garlic and salt by mashing them together with the flat side of a knife. Melt butter in the skillet. Add the garlic paste and spinach in bunches, adding more spinach to the pan as it wilts down.

When all the spinach is wilted, add the wine and turn to coat. Let wine cook down 1-2 minutes.
Season with salt and pepper and serve.

4 servings

Thai Spinach with Black Pepper and Garlic

2 tbsp vegetable oil
1 tbsp coarsely chopped garlic
8/10 cups loosely packed spinach
2 tbsp fish sauce
2 tsp sugar
1/2 tsp black pepper
1/4 cup water

Heat oil about 1 minute over high heat in a large pot like a wok. Add garlic, toss and add spinach. Gently turn to heat most of leaves and add fish sauce, sugar, pepper and water. Toss until spinach is tender and wilted. From Quick & Easy Thai, 70 Everyday Recipes, Nanci McDermott, Chronicle Books, 2004.

Spinach Chickpea Salad

  1. Clean and rinse a head or so of fresh spinach and set aside.
  2. Mince 3 or 4 garlic cloves and saute in about 2 tbsp extra-virgin olive oil (more or less, to your taste).
  3. Strain and add a can of chick peas and cook until heated through and a bit browned. Add the spinach and cook through until its size balances with chick peas.
  4. Remove from heat, add salt and fresh ground pepper, and top with fresh lemon juice.

Use as a side or a light entrée, served warm. If you like, this can be topped with a bit of fresh feta cheese.

Spinach and Mushroom Stroganoff

Mushroom and Spinach Stroganoff
4 Tbsp butter
1 large minced onion
3 large cloves garlic minced/sliced
1 1/2 tsp paprika
1/4 tsp nutmeg
1 pound mushrooms
1 cup vegetable stock
8 cups fresh spinach
1 1/2 cup sour cream
1 tsp Worcestershire sauce
1/2 tsp hot sauce
salt to taste

  1. Melt the butter in large frying/saute pan.
  2. Add the onion, garlic, paprika, and nutmeg & cook until soft.
  3. Stir in 1 pound sliced mushrooms & cook until liquid evaporates.
  4. Add 1 cup vegetable stock & cook to reduce by about one third.
  5. Mix in the spinach, sour cream, Worcestershire sauce, hot sauce, and salt until heated.

Serve over brown rice, rice, egg noodles, etc.

Fresh Spinach Stems

Clean, cut, and chop stems to about one inch. Saute for a minute or two in 1 tbsp extra-virgin olive oil, 1 tsp minced garlic, 1/2 tsp sweet paprika, and coarse salt to taste. Her preparation calls for cast iron skillet specifically. From Sheila Lukins Around the World Cookbook, Workman's Publishing, 1994.

Spinach Stuffed Tomatoes

From Sunset Vegetable Cookbook, Lane Publishing Co., 1984

8 medium-sized tomatoes
1 Tbsp butter
1 Tbsp olive/salad oil
1 medium onion chopped
3/4 pound spinach coarsely chopped (I think any similar leafy green will do --Kim)
1 1/4 cup Parmesan cheese shredded (about. 4 oz)
2 Tbsp fine dry bread crumbs
1/8 tsp nutmeg

  1. Cut off the top fourth of each tomato and reserve for other uses.  Scoop out tomato pulp to make hollow shells.  Chop pulp and place in a strainer to drain.
  2. Melt butter with oil in large saute fry pan over medium high heat.  Add onion and cook till soft.  Add and stir in the reserved tomato pulp and spinach and cook until spinach is wilted.  Add one cup of the cheese and the nutmeg.
  3. Fill tomatoes with mixture and arrange in ungreased baking pan.  Sprinkle with remaining cheese and broil 4 inches below heat until cheese is lightly browned.

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Summer Squash

See also Zucchini.

Sweet Potatoes

Raw Potato Salad with Nut "Mayo"

1 large sweet potato
1 bunch spring onions (green onions)
1 handful of fresh chives

For the mayo:

1 cup water
1 cup macadamia nuts
1 cup pine nuts
1 1/2 cups cashew nuts
1/2 tsp Himalayan crystal salt
1 Tbs apple cider vinegar
2 Tbs lemon juice

  1. Chop the sweet potato into bite sized pieces and place in a bowl.
  2. Finely slice the chives and spring onion and add to the potato pieces, stirring around to mix things up.
  3. Prepare the mayo by blending all of the mayo ingredients in a blender or food processor (makes 4 cups).
  4. Add the mayo to your potatoes stirring in as you go. Stop adding when you feel your potato salad is gloopy enough!

Save the extra mayo in the fridge--it will keep for about 5 days....

Enjoy your potato salad on its own or served with a big juicy salad. Makes a great main meal side dish or a quick snack if you want something grounding but filling.

Swiss Chard

Swiss Chard Recipes and Links

Sound simple and good:

Sounds healthy:

http://www.mayoclinic.com/health/healthy-recipes/RE00006

An interesting story: Harlem School Introduces Children to Swiss Chard

Swiss Chard with Beets, Goat Cheese & Raisins

1 1/2 lbs red beets, about 3 large
4 pounds Swiss chard
1/4 cup olive oil
1 large red onion, halved lengthwise, cut thinly crosswise
3/4 cup sliced green onions, about 3
5 garlic cloves, chopped
2 jalapenos, thinly sliced cross wise with seed
3 14 oz cans diced tomatoes in juice, drained (adapt to fresh as you will)
1 cup plus 2 Tbsp golden raisins (optional, for garnish)
1/4 cup fresh lime juice
1 5 1/2 oz log soft goat cheese crumbled (optional, for garnish)
2 Tbsp pine nuts (optional; for garnish)

  1. Preheat oven to 400°F. Roast beets in foil about an hour (until tender), cool; slip from skins and cut into cubes. Can be done ahead. Chill.
  2. Fold Swiss chard leaves in half lengthwise & cut stalks away from leaves. Cut leaves coarsely into 1" pieces. Slice stalks thinly across. Reserve stalks and leaves separately. Cook leaves in large pot salted boiling water till tender about a minute. Drain & reserve.
  3. Heat oil in heavy large pot over high heat. Add sliced stalks, sauté until starting to soften about 8 minutes. Add onion and next 3 ingredients; sauté 3 more minutes. Add drained tomatoes and one cup raisins. Reduce heat and simmer until veggies are soft, stirring occasionally, about 15 more minutes.
  4. Add chard leaves to pot, stir to heat through. Remove from heat, add lime juice and stir to blend. Salt and pepper to taste. Transfer chard mixture to large platter, sprinkle with beets, goat cheese, pine nuts, and remaining raisins.
  5. Serve.

Lots of work but really good and uses many veggies that are seasonally contemporaneous.

Country Corn Omelet with Swiss Chard

From Sunset Vegetable Cook Book, Lane Publishing Co., 1984

Many steps in this recipe, which is included as an ingenious way to use kale and Swiss chard. Even though there are many steps, they are reasonably intuitive once you read through. I would probably add a step, which is to place the set omelet under a broiler for about a minute maximum before final assembly, but this is mainly because I prefer completely cooked eggs and not soft as called for in recipe. –Kim Moser

2 large ears corn, husks and silk removed
4 strips bacon, diced
1/4 cup almonds
About 4 Tbsp butter
1 small onion chopped
4 cups Swiss chard or kale, lightly packed
6-8 eggs
1/2 cup finely diced jack cheese

  1. Cut corn kernels off and set aside.
  2. In wide frying pan, cook bacon over medium heat until crisp; drain and set aside.
  3. Add almonds to bacon fat and saute until lightly browned.  Also set aside. 
  4. Add half the butter to pan, add corn and onion and cook over medium heat, stirring often.  Remove corn and onion from pan; keep warm.
  5. Place kale/chard in pan (this pan is getting a workout, eh?) and cook until tender, about 2 minutes. Remove from pan.
  6. Reduce heat to low, melt remaining 2 Tbsp butter in pan.
  7. In a bowl, beat eggs and pour into pan. When eggs begin to set, push cooked portion to allow uncooked eggs to flow beneath and cook.  When eggs are set, but still creamy, remove from heat.
  8. Arrange kale/chard evenly on eggs, spoon corn on kale, then sprinkle with the cheese and bacon. Mound sour cream in center and garnish with almonds.

Minestrone with Swiss Chard

From Soup Suppers, Arthur Schwartz, Harper Perennial, 1994

1/2 lb. dried cannelloni or other large white beans, rinsed & picked over and soaked overnight in water to cover by several inches (review bag directions, etc., for preparing dried beans or substitute canned that have been rinsed)
1/4 cup extra virgin olive oil
2 large red onions, peeled, halved and sliced 1/4 inch thick (about 3 cups)
4 medium carrots, cubed (2 cups)
2 large celery ribs sliced 1/2 inch thick, about 1 1/4 cup
1 pound unpeeled new potatoes cubed (2 cups)
3 large garlic cloves crushed
2 quarts chicken (or whatever you use, recipe calls for chicken but a full veggie stock should be fine or a blend, etc.)
1/2 tsp freshly ground pepper
1 pound green or red Swiss chard, cut into half inch shreds, stems and all:)
1/2 pound small macaroni, cooked (2 1/2 cups uncooked; 4 cups, cooked)
Optional:  piece of parmesan rind or prosciutto rind

  1. Drain the soaked beans and place in pot with fresh cold water to cover.  Bring to boil then reduce to simmer and cook until tender, partially covered with lid, stirring occasionally.  30 minutes to an hour.  Taste as they cook to catch once tender.
  2. In 6-8 qt pot combine olive oil, onions over low heat and let cook, occasionally tossing, while you prepare the carrots, celery and potatoes in that order, add each to the pot as ready and stir to coat with oil.
  3. Add garlic and saute until you can smell it.
  4. Add the broth, pepper and cheese or prosciutto rind if using Bring to a boil and reduce heat so that soup simmers gently, partially covered, for about an hour and a half.  Stir occasionally.
  5. Stir in the Swiss chard and the cooked beans.  Increase heat and bring to a rolling boil.  Reduce heat again and simmer 10 minutes.
  6. Serve soup over cooked macaroni with grated cheese on the side.

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Tomatillos

Salsa Verde

Salsa verde is very simple to make. Boil as many tomatillos as you want until they're soft, pour off the water, and put them in a blender with an onion, hot peppers (or mild), and add salt to taste.

Tomatoes

Click here for Anthony Paonita's Risotto with Roasted Tomatoes recipe Risotto(a PDF file).

Tomato recipes from Epicurious.

Easy Tomato Stew

From Cheri Brunault

With the delicious (and super-abundant) tomatoes we are getting, I've been making batches of a simple tomato stew that is becoming very popular among my friends and neighbors. Here it is, as a very loose recipe:

2 tbsp olive oil
1-2 large onions, chopped
3-12 cloves garlic (more or less to taste - I use lots of it)
8-10 medium tomatoes (or the equivalent amount)
1/2 cup chopped basil (more if you like!)
2 tbsp thyme leaves (optional, if you have it around)
1/4 tsp cayenne pepper (optional, use more or less to taste)
Tahini to taste (optional)
Salt to taste

  1. Sautee the chopped onions in the olive oil until they start to turn brown. Add the garlic, and cook until the onions are mostly browned and very tender. I usually add some salt while the onions are cooking.
  2. Chop the tomatoes as the onions cook. I usually chop the firmer tomatoes smaller and save a few of the most tender, tastiest tomatoes to add last, keeping these in bigger pieces. If you're in a hurry, you can just dump them all in together.
  3. Once the onions are done, add the firm tomatoes and a little more salt. Cover.
  4. Let these simmer for maybe five minutes until they start to break down. They will release a lot of water - so much that you don't need to add any extra broth.Use your stirring spoon to scrape the onion glaze off the bottom of the pan - it adds a great flavor to the soup, and scraping the glaze up makes washing the pan easier.
  5. After the first tomatoes are mostly cooked, add the cayenne, thyme, basil and tender tomatoes . Simmer and stir for two minutes,more or less, depending on how cooked you like your tomatoes, but remember it will continue to cook as it cools down.
  6. Take the stew off the heat, and sample it. Add salt or black pepper as desired.
  7. Try a drizzle to a spoonful of tahini in a bowl of this soup. It adds a wonderful creamy texture and cuts the acidity of the tomatoes.

Slow-roasted Tomatoes

Adapted from Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty

3 large tomatoes
Brown sugar
Salt
Pepper
Olive Oil
Chopped fresh herbs: basil, tarragon, oregano, sage (optional)

Heat oven to 250 degrees. Line a baking sheet with parchment paper. Slice tomatoes into 3/4 inch slices and arrange on prepared baking sheet. Use a second baking sheet if necessary to avoid overlapping the tomatoes.

Sprinkle each tomato with a pinch of brown sugar, salt and pepper. Drizzle olive oil over all the tomatoes and sprinkle with your choice of chopped fresh herbs if desired.

Bake for at least 3 hours, or until the tomatoes are shriveled. Let the tomatoes cool before serving.

Serve roasted tomatoes with balsamic vinaigrette for a side dish, use on sandwiches or chop and add to your favorite pasta dish

From Kirstin Swanson

Chef Bayos Tanzanian Green Tomato Chutney

12 ounces green tomatillos or tomatoes, cored and cut to 1/2 inch dice.
2 large yellow onions cut like the tomatoes
2 large green (unripe) papayas about 12 ounce each, peeled, seeded, and cut as above
3 cups sugar
2 cups apple cider
1 tsp coarse salt
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves

  1. Add all ingredients to a heavy bottomed pot. Stirring well, bring to a boil.
  2. Reduce heat slightly and cook uncovered for an hour.
  3. Cool to room temperature & then cover and refrigerate.

It will thicken but if there is still too much liquid for your tastes, drain some liquid off. From Sheila Lukins Around the World Cookbook, Workman's Publishing, 1994.

Tomato Salad Santorini

8 medium tomatoes chopped (peeled or unpeeled per recipe, but I would leave skin)
1/2 onion or 5 scallions, chopped
1 cucumber, peeled and thinly sliced
Salt & pepper to taste
1 teaspoon oregano (or about a tbsp minced if fresh)
1/4 cup extra-virgin olive oil

Add all ingredients, gently toss, and let rest for at least 10 minutes before serving. From The Complete Greek Cookbook by Theresa Karas Yianilos.

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Turnips (salad turnips)

Sautéed Salad Turnips with Garlic Scapes

4 good sized salad turnips with green tops

5-6 garlic scapes

extra virgin olive or butter

salt (to taste)

lemon (optional)

Red pepper flakes (optional)

  1. Wash and cup the tops off the salad turnips
  2. Thinly slice the salad turnips
  3. Chop up greens and set aside
  4. Chop up garlic scapes and add to heated pan
  5. add salad turnips until lightly golden brown
  6. Add the chopped up greens and complete sauté (at this point add freshly squeezed lemon and pepper flakes to taste)

Serves 6

Watermelon

Nigella Lawson's Watermelon Salad recipe

Winter Squash

Squash, Chickpea, and Chorizo Soup found by Sherry Rivinnius

Squasharoni

12 oz to a pound of cooked al dente elbow macaroni or bow tie (or spiral) pasta
about 2-1/2 tbsp olive oil (used half & half)
1-1/2 cups sliced onions and or leeks
1 cup of diced colorful peppers
5 cups peeled cubed butternut or your favorite creamy type squash (approximately 1 large squash)
good pinch of salt, pepper, & herbes de Provence (savory, fennel, basil, thyme, and lavender)
1/3 cup tahini
1/3 cup chopped walnuts or pine nuts (optional)
3/4 cup dried whole-grain bread crumbs

  1. Cook the pasta, drain, rinse, and set aside.
  2. Preheat oven to about 375
  3. In a large, deep ovenproof skillet or dutch oven, heat some oil and saute the onions & peppers for 3 - 5 minutes.
  4. Add the squash and half cup water and bring to a boil.
  5. Add 1/2 teaspoon of salt. Reduce heat to medium, cover, and cook for 15 - 20 minutes, or until the squash is soft.
  6. Preheat oven to 375F. In a small bowl, stir together the tahini, remaining oil, herbs & salt/pepper.
  7. Add the tahini mixture to the squash and mix together until creamy (you can add some tamari, mellow soy sauce, vinegar or more water if it's not quite creamy or you want a nice, more Asian Fusion flavor).
  8. Add the pasta, remaining oil & walnuts.
  9. Top with the bread crumbs and bake for 20 minutes.

Baked Acorn Squash

1 acorn squash
1 Tbsp butter
2 Tbsp brown sugar
2 teaspoons maple syrup
dash of salt

  1. Preheat oven to 400°F. Cut the squash in half, lengthwise, from stem to end. Use a spoon to scoop out the center. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
  2. Coat the inside of each half with 1/2 Tbsp of butter (alternate: olive oil). Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar or honey to the cavity of each half. Dribble on a teaspoon of maple syrup to each half (real syrup, not the high fructose stuff).
  3. Bake for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook.
  4. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.

Baked Acorn Squash Risotto

Cook one acorn squash as described above.

1 box risotto (grocery store variety is fine--I forget the name but a blue box is the one I use occasionally --Kim)
3/4 shallots or a large onion minced
about 4 tbsp butter and olive oil each, enough to coat the bottom of a heavy bottomed pot and coat the shallots/onion
4 1/2 cups chicken or veggie stock heated and kept on a low heat separate from the risotto pot.
1/2 cup white wine to your taste
Salt & pepper to taste
about 4 tbsp butter
about 1 cup shredded parmegiana cheese

  1. Heat oil & butter and when getting frothy add shallots, stir until just about turning golden.
  2. Add risotto and stir in the butter mixture for a few minutes until also about ready to brown (the goal is the saturate the kernel with the butter & shallot flavor and not burn the rice). Add butter/olive oil if there is not enough in the pot.
  3. Lower heat from medium to low flame. Add the 1/2 cup wine and stir until absorbed. Keep adding the heated stock about a cup at a time and continue stirring until creamy and absorbed.
  4. Continue until all stock is absorbed. (If you don’t use wine, use extra stock.) This process takes about 20 minutes to about half an hour.
  5. Remove from heat, stir in butter, parmigiana and whole roasted butter nut squash. Adjust seasonings to your taste.

Zucchini

Roasted Zucchini and Radishes: Recommended recipe from Epicurious.

Zucchini and summer squash recipes from Epicurious.

Zucchini Ribbons

Demonstrating the mandoline

From guest chef and member Fran Cackowski

1 large zucchini or two small ones (summer squash or cucumbers can also be used)
½ sweet onion, chopped
2 tablespoon chopped herbs of choice or a combination, such as Basil, Tarragon, Dill
1 tablespoon mustard (I prefer Dijon)
¼ teaspoon kosher salt
1 teaspoon honey or sugar
1 tablespoon vinegar (experiment with different flavored vinegars if you choose)
Extra virgin olive oil
Black pepper to taste

  1. Wash the zucchini and herbs.
  2. With a mandoline or a sharp knife, slice the zucchini lengthwise, as thin as you possibly can. Discard the first and last slice (the touch skin).
  3. Stack the slices together and cut them into “ribbons” about ½ inch wide by 3 inches long.
  4. In a mixing bowl, whisk together the mustard, salt, vinegar and honey. Gradually whisk in about 2 tablespoons of the olive oil, more or less if desired.
  5. Add the zucchini ribbons, the herbs, and the onions. Mix well. Let marinate at least 30 minutes at room temperature. Season with pepper and salt (if desired) to taste.

Note: This lends itself to all sorts of variations. Grated carrots made a nice addition as well as cherry or chopped ripe tomatoes. If you want the tomatoes to keep their bite, add chopped tomatoes just before serving.

Experiment….

Raw Dolmas

The marinade is a good amount for small or large jars of grape leaves but the filling will need to be doubled if you have a large jar of grape leaves. --Kim Moser

Marinade:

1/2 cup olive oil
1/2 cup fresh orange juice
2 tablespoons lemon juice (Meyers lemons are nice but not necessary)
1 teaspoon agave
3/4 teaspoon sea salt
2 cloves garlic, crushed

Filling:

2 lbs zucchini, peeled
3/4 teaspoon sea salt
2 tablespoons minced green onion
2 tablespoons minced fresh parsley
2 tablespoons minced fresh dill
1 tablespoon minced fresh oregano (optional)
Pinch black pepper
2 tablespoons lemon juice
1/4 cup olive oil
1/3 cup currents (optional)
1/2 cup pinenuts, chopped medium fine
2 cloves garlic crushed
1 jar grape leaves (Roland is an organic brand. though I have not been able to find it)

  1. Remove the leaves from the jar, drain brine and discard it, then rinse the leaves well and place them in a cold water bath while you prepare the marinade. Then rinse well and gently shake or pat the leaves dry.
  2. Make the marinade by combining the marinade ingredients in a large bowl and whisking together. Add grape leaves to marinade one at a time to each leaf gets coated. I usually leave these to marinate overnight but it is not necessary.
  3. To prepare the filling julienne the zucchini with a mandolin, then cut into pieces the size of large rice grains with scissors or a knife. Sprinkle salt over the zucchini, toss and set it aside for 5 minutes. After 5 minutes squeeze out the excess moisture using your hands and transfer the zucchini 'rice' to a dry bowl.
  4. Add all the remaining ingredients to the zucchini and toss gently to combine. Do not over mix or zucchini will become mushy again.
  5. To fill, carefully cut the protruding stem off a grape leaf being careful not to tear the leaf. Lay the leaf down flat with the vein (underside of leaf) facing up – the tip of the leaf should be closest to you. Place a heaping tablespoon of filling just below where you removed the stem end. Fold the top pieces of the leaf over the filling.
  6. Fold the sides of the leaf over and roll the dolma towards you to finish the wrapping.
  7. Place the dolmas seam side down on a platter and repeat until all leaves are filled This recipes is also delicious without marinating the grape leaves if you want to cut back on the oil. Just rinse the leaves and pat dry before rolling the dolmas.

Sesame "Noodles" (Zucchini noodles)

1/2 cup tahini/sesame paste
1/8 cup shoyu/tamari
1/3 cup water
2 tablespoons fresh ginger or 3/4 TBSP powered, pressed or minced
1 clove garlic
2 tablespoon ume vinegar or apple cider vinegar
1 tablespoon olive oil
2 teaspoon agave nectar or honey
1/2 teaspoon red pepper flakes or pinch of cayenne powder (optional)
4 scallions, sliced thin
1 teaspoon sesame seeds
1-3 zucchini (for noodles)

  1. Make noodles with the zucchini using a spiral slicer or by julianning very thin.
  2. Mix the rest of the ingredients in a bowl except the sesame seeds and a few of the scallion slices.
  3. Mix noodles with the sauce.
  4. Place on a serving plate and garnish with sesame seeds and the scallion slices that you set aside.

Zucchini Hummus

I like to dip the dolmas in this. --Kim Moser

2 cups zucchini chopped (2 medium zukes)
1/4 cup olive oil
2 cloves garlic
1/4 cup plus 2 teaspoons lemon juice
3/4 teaspoon sea salt – to taste · ½
1/2 teaspoon ground cumin
1/2 to 1 teaspoon paprika
Dash of cayenne
1/2 cup raw sesame seeds, soaked, rinsed and drained is best but not crucial
1/2 cup tahini or less

  1. Combine all ingredients, except sesame seeds and tahini, in a high-speed blender and process until smooth.
  2. Add the tahini and sesame seeds and process until smooth.

For variations, try adding ground, dehydrated red bell peppers for red bell pepper hummus. Add more garlic and garlic powder for garlic hummus. Add ground sundried tomatoes (must dehydrate them until completely dry before grinding them in coffee grinder) for sundried tomato hummus.

Multiple Vegetables

Farmer's Market Greens: Recommended recipe from Epicurious.

Ratatouille: Recommended recipe from Epicurious.

Grilled Ratatouille Salad with Feta Cheese: Recommended recipe from Epicurious.

Raw Marinated Veggie Kabobs

1/3 cup Bragg's liquid aminos or light soy sauce
3 tablespoons sesame seed oil (toasted or regular)
1 tablespoon sesame seeds ground in coffee grinder
1 tablespoon sesame seeds whole (black or white – both look great)
2 green onions, minced
2 tablespoons honey
2 teaspoons fresh grated ginger root
4 cloves garlic, minced or crushed
1/2 teaspoon dried red pepper flakes
Cut up Zucchini, bell peppers, cherry tomatoes, mushrooms, etc.

  1. Whisk together all ingredients and add cut up veggies to marinate overnight or up to 24 hours. The longer the veggies marinate, the more "cooked" they will look.
  2. Place veggies on bamboo skewers. This recipe can be cooked on a grill or served raw.

Curried Root Veggies with Pineapple

4 cups assorted root veggies (such as sweet potatoes, carrots, turnips, parsnips, etc.) cut into 1 inch chunks.
1 medium onion cut into 8 wedges
1 tbsp curry powder
1 8 oz can pineapple, in juice, chunked
fresh ground pepper
plain yogurt, chopped cilantro, and/or crushed peanuts

In a large microwave-safe bowl combine first 4 items, cover tightly and microwave on high about 20-25 minutes or until veggies are tender. Grind on black pepper and serve with the remaining listed items. May be served over brown rice.

From Eat Smart: The Nutrition cookbook You Cant Live without, Jean Carper (hereafter, "Eat Smart").

Vegetable Stock

Clean, cut to manageable size and roast for 1 hour at about 350-375:

1 lb celery
1 1/2 lb sweet onion
1 lb tomatoes cored
1 lb green peppers
1/2 lb turnips
3 cloves garlic

Once done, add to large stock pot with the following added:

1 bay leaf
6 black peppercorns
1 bunch fresh parsley
1 gallon water

Bring to a boil and then simmer until reduced by half.

NOTE: I freeze in marked portions or in increments of 2 or 4 cups so I can easily microwave for a recipe, etc. You can substitute vegetables, and of course season to taste. I have found this to be well proportioned so it is a good guide for types of veggies as well.  This came from the web a few years ago but I can't find the original source. –Kim Moser

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