RECIPES

How to print recipes–locate the recipe in the TABLE OF CONTENTS, scroll to its number…since this is a blog the best way to print the recipe is to highlight it, right click, print, and then hit ‘print’ again.  SIMPLE!  (When I get a breather I will make this simpler by splitting into categories…but until then…)

TABLE OF CONTENTS
1. Stir Fry- Bok Choi, Summer Squash, Broccoli, Cauliflower, Peas, Carrots, Onions, Green Beans, Peppers, Corn
2. Summer Squash, Chicken, & Rice Skillet- Summer Squash, Carrots, Onions, Basil
3. Squash Casserole- Summer Squash, Onion, Carrots
4. Spinach Salad- Spinach, tomatoes
4a. Swiss Chard Salad– Swiss chard, cucumber, beet
5. Millie’s Marinated Vegetables– Cauliflower, Peppers, Carrots, Zucchini, Broccoli, Cucumbers
6. Baked German Potato Salad– Potatoes, Onions, Radishes
7. Carrot Soup– Carrots, Onion
8. Savory Carrot Meat Loaves– Carrots, Onions
9. Oregano & Lemon Vinaigrette– Cucumbers, Salad greens
10. Harvard Beets– Beets
11. Red Beet Jelly– Beet juice
12. Pickled Beets– Beets
13. Creamy Cucumber Salad– Cucumbers
14. Tuscan Soup– Onion, Potatoes, Spinach
15. Butternut Squash Bisque– Onion, Carrots, Butternut Squash

15.A. Roasted Butternut Squash Bisque– Onion, Butternut Squash, Sage

15.B. Butternut Squash with Parmesan– Onion, celery, Butternut, fresh Parsley, fresh Sage
16. Zucchini Pizza (A Quiche)– Zucchini, onion
17. Mock Apple Pie- Zucchini
18. Garlicky Greens- Swiss Chard
19. Braised Broccoli Rabe- Broccoli
20. Broccoli with Red Pepper Flakes & Toasted Garlic- Broccoli Florets
21. Parmesan-Crumb Broccoli- Broccoli
22. Broccoli Soup with Bleu Cheese- Broccoli Florets
23. Butter-Roasted Carrots- Carrots
24. Buttered Carrots- Carrots
25. Citrus-Herb Grilled Vegetables- Summer Squashes, Red Bell Peppers, Onion, Eggplant
26. Grilled Summer Squash Salad with Citrus Splash Dressing- Summer Squashes, Red Onions
27. Herb-Marinated Grilled Vegetables- Bell Peppers, Zucchini, Onions, Eggplant
28. Grilled Vegetables with Feta- Zucchini, Bell Peppers, Onions
29. Zucchini Eggplant Lasagna- Eggplant, Zucchini
30. Eggplant & Goat Cheese Sandwiches- Eggplant, Red Bell Pepper
31. Eggplant & Tomato Salad- Eggplant, Beefsteak Tomatoes
32. Eggplant Parmesan Lasagna- Eggplant
33. Orange-Cranberry Braised Cabbage- Cabbage
34. Kielbasa and Cabbage- Cabbage, Onion
35. Cabbage Burgers– Cabbage, zucchini or other summer squash, carrot, onion
36. Cole Slaw– cabbage, carrot, bell pepper, green onions, cucumbers
37. Fresh Pack Dill Pickles– pickling cucumbers. dill
38. Spiced Cinnamon Pickle Rings– pickling cucumbers
39. Canned Spaghetti Sauce- tomatoes, bell peppers, onions
40. Marinated Eggplant- eggplant, bell peppers, onion
41. Squash Bread- winter squash (2 variations)
42. Cherry Pie- tart pie cherries (Canner’s Share)
43. Ratatouille– zucchini, eggplant, bell peppers
44. Baba Ganoush– eggplant
45. Gazpacho Style Salad– tomatoes, cucumber, red onion, green bell pepper
46.  Cream of Zucchini Soup-(two variations)- zucchini

47. Crisp Dilled Beans– mature green or yellow wax beans

48.  Mulligan Stew-– celery, carrots, potatoes, onions, broccoli, cabbage, tomatoes

49.  Roasted Daikon Radish, Carrots and Peppers— Daikon radishes, carrots, peppers

50.  Easy Daikon Salad Recipe— Daikon radishes

50.a. Lacto Fermented Radishes with Garlic— Daikon radishes

51. Brussels Sprout Chips-– outer leaves of Brussels sprouts

51.A. Brussels Sprouts w/Balsamic & Cranberries— Brussels sprouts

52. Grilled Portobello Mushroom Burgers– Red onions, tomatoes, spinach

53. Roasted Garnet Yam– Sweet Potato

54. Sautéed Collards with Bacon– Collard greens

55. “Fresh” Winter Salsa – frozen jalapeno and bell peppers, onion, dried chili peppers, canned tomatoes

56. Fingerling Potatoes – Fingerlings potatoes, rosemary

57. Roasted Jerusaleum Artichokes (Sunchokes) – Sunchokes

58.  Heva Glace – potatoes, onions, sauerkraut (fermented cabbage)

59.  SKIP

60. Chicken Noodle Soup– celery, carrots, onion

61. Carrot Spice Cake- carrots

62. Creamy Cauliflower Soup– leeks, cauliflower

63. Cream of Leek and Potato Soup– leeks, potatoes, chives or parsley

64.  Homemade Pumpkin Pies– pumpkin

65.  Mushroom & Garlic Chowder– gourmet mushrooms, celery (celeriac), onion

66.  Chile Rellano Casserole– Poblano peppers

ADDITIONAL INTERNET RESOURCES:
(Courtesy of Lindsay Craft–who loves good healthy food and is a culinary whiz herself)
*** http://www.101cookbooks.com
“she realized she had over 100 cookbooks on her kitchen shelf and decided to start cooking through them and then published her own cookbook based on her findings and has the website too… I like it because she uses whole foods, too. Lots of veggies and whole grains!”

*** http://www.foodtrust.org (click on “Team Up”)
“this recipe section is from Lindsay Lidge, who is the wife of one of the Phillie’s baseball players (well now I think he moved to another team)… anyways, I love her recipes and she’s all about easy and local and healthy… looks like she has a swiss chard and potato enchilada recipe that looks quite yummy!”

*** http://www.Epicurious.com
“You can type in different ingredients and it will sort recipes based on type and foods… so if you have swiss chard and zucchini you could type them in and find recipes with those ingredients.”

*** http://www.simplerecipes.com

1. STIR FRY

5 Vegetables–suggestions:
Carrot-julienned or sliced thin
Mild onion- chopped
Green Beans- cut diagonally 1″ pieces
Snow Peas or not so full Snap Peas
Bok Choi- sliced (one or two leaves)
Bell Pepper- sliced in strips
Summer Squash–zucchini, yellow, patty pan- sliced or cut into pieces
Broccoli- chopped into smaller pieces
Cauliflower- small flowerlette pieces

Any kind of purchased Stir Fry sauce- or Bragg’s Aminos or Soy Sauce & cornstarch, with water to thin. May add sugar to taste.

Meat–chicken, beef, pork, shrimp
Nuts–almonds, cashews, or walnuts, maybe pine nuts if you like

I recommend fresh vegetables, not canned or frozen. I use five veggies and not everything…less work and the food flavors are not fighting for attention. For convenience or multiple meals, the veggies can be sliced and chopped ahead of time and kept in a zip-lock bag in the fridge.

One or two leaves of choi is all that is needed! Pull from head, wash, and chop diagonally about 1/2 inch thick, include the green leafy part, too. (Choi will keep in the fridge in a zip-lock bag for several weeks or longer.) After vegetables are ready, heat Tbsp oil in large fry pan. Then begin by stir cooking vegetables on high heat, about two cups at a time for about a minute or two. (Cook and move to a side bowl until all veggies have been cooked.) Vegetables should still be crisp not droopy after cooked. When all the veggies are cooked, then return them all to the pan, reduce the heat, and add the sauce. The amount of sauce you use will depend on your personal taste–a little can go a long way.

The meat can be pre-cooked and reheated in the pan before you return the cooked veggies to the pan, or you can cook the meat in the hot oil in the same manner as the veggies. (If it sticks turn the heat down or add more oil.) Nuts are also stir cooked on high temperature. (They burn easily–you want them toasted but not burned, they should be lightly browned.) Serve over rice.

2. SUMMER SQUASH, CHICKEN, & RICE SKILLET
Serves 4

1 to 2 C. Zucchini, yellow squash, patty pan, carrots, onions—all finely chopped
3 T. butter
Cracked pepper and salt to taste

Cook veggies in butter until tender, season to taste. Put aside in separate bowl.

Large chicken breast, cut in to strips for cooking
Olive oil
3-4 leaves of fresh basil- finely chopped

Slightly cook chicken in olive oil, add basil, continue cooking until chicken is cooked on the outside. Transfer to cutting board and cut into smaller pieces.

2 C. cooked brown rice
2 C. chicken broth

Combine veggies, chicken, and rice in a deep skillet, and heat thoroughly. Add liquid and cover and continue to cook until liquid is cooked down. (Usually about 15-20 minutes)

3. SQUASH CASSEROLE
(Courtesy of The Farmer’s Mother- Liz Craft)
Serves 4 (8×8 casserole dish)

6 C. sliced squash—zucchini, yellow, and/or patty pan
¼ C. chopped onion
1 C. shredded carrots
1 can of Cream of Chicken or Cream of Mushroom soup—15 oz.
1 C. sour cream
1 pkg Stove Top Stuffing
1/2 C. melted butter

Boil squash and onion 5 minutes. Drain. Combine soup, sour cream, and carrots. Fold in squash and onions. Mix butter with Stuffing mix. Spread ½ box of stuffing on bottom of casserole dish, pour in mixture, then cover with the remainder of the box of stuffing. Bake at 350 degrees for 25 minutes.

4. SPINACH SALAD
(Courtesy of Iris Bell 30 years ago)
Serves 4-6

1 lb. fresh spinach
3 hard-boiled eggs
4 slices cooked bacon- crumbled
½ C. croutons
Water chestnuts- sliced
Mushrooms- sliced
Tomatoes- cut into pieces

Combine these ingredients, then make the dressing. Serve on the size.

Dressing:
2 T. bacon drippings
½ C. olive oil
¼ C. red wine vinegar
1 t. salt
½ t. pepper

4a. SWISS CHARD SALAD
(Recipe by Hilah cooking at hilahcooling.com)
Serves 4

Swiss chard can easily be ribbon cut and added to any salad, but the beauty of this recipe is the chard is softened by letting it sit for 15-20 minutes–this breaks down the tougher fibers in the leaves.  Excellent flavor–recipe is a keeper to make over and over.

Ingredients:
3 cups chopped Swiss Chard
4 t. olive oil
2 t. red wine vinegar or cider vinegar
2 t. Lemon juice
2 t. maple syrup
Salt and pepper, a couple of shakes each
1 c. diced cucumber
1 small beet, sliced thinly and slices cut into quarters (raw)
½ c. golden raisins or dried cranberries
¼ c. toasted sunflower seeds

Directions:

  1. Cut the stems out of the chard and put them back in the refrigerator for making hot dog stir-fry later. Stack the chard leaves and roll them into a tight cylinder.  Cut the cylinder into ¼” slices, giving you long chard ribbons.  That’s called a chiffonade!
  2. Put chard into a large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.
  3. Add everything else and toss.
  4. Let it sit 15-30 minutes to get the chard leaves softened.  Eat it and be the healthiest person you know.

5. MILLIE’S MARINATED VEGETABLES
(Courtesy of Some Magazine who knows when?)
Serves 30

2 heads cauliflower
3 green peppers
2 lbs. carrots
1 bunch celery
1 lb. mushrooms
3 zucchini
1 bunch broccoli
2 cucumbers

Cut up all vegetables into bite-size pieces.

½ C. salad oil
½ C. olive oil
3 C. tarragon vinegar
½ to ¾ C. sugar
3 cloves garlic
1 T. salt
1 T. prepared mustard
2 t. tarragon leaves
Pepper

Combine dressing ingredients; stir until well mixed. Pour over vegetables, cover and chill overnight, stirring occasionally.

6. BAKED GERMAN POTATO SALAD
(Courtesy of Farm Journal Cookbook)
Serves 10-12

¾ C. diced bacon
1 C. chopped celery
1 C. chopped onion
3 T. flour
1-1/3 C. water
2/3 C. vinegar
2/3 C. sugar
3 t. salt
½ t. pepper
8 C. cubed cooked potatoes
1 C. sliced radishes
½ C. chopped dill pickles

Cook bacon in large skillet, drain off fat, and return ¼ C. to skillet.

Add celery & onion; cook 1 minute. Blend in flour. Stir in water & vinegar; cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar, salt & pepper.

Pour mixture over potatoes and bacon in a greased 3 qt. casserole; mix lightly.

Cover; bake at 350 degrees for 30 minutes.
Remove from oven and stir in radishes and dill pickle.

Serve at once.

7. CARROT SOUP

2 T. butter
2 C. sliced carrot
1 C. sliced onion
1 clove garlic, minced
¼ t. curry powder (or LESS!)
1 can chicken broth (13 ¾ oz.)
¼ C. chopped parsley
¼ t. salt
1/8 t. pepper
½ C. milk

In saucepan melt butter; add carrot, onion, garlic, curry powder. Cook stirring, 7 minutes.
Add broth, parsley, salt & pepper, bring to a boil.
Reduce heat, cover & simmer 30 minutes until carrots are tender.
Pour into blender.
Return to saucepan; stir in milk.

8. SAVORY CARROT MEAT LOAVES
(I think Better Homes & Gardens Magazine)
Makes 3 loaves, 4 servings each

3 lbs. lean ground beef
3 C. shredded carrots
1-1/2 C. chopped onions
1-1/2 C. dry bread crumbs
1-1/2 C. tomato juice
3 eggs
1-1/2 t. salt
1 t. ginger
1 t. curry powder

Mix well all ingredients. Divide in thirds. Shape each in a loaf in a large baking pan or press gently into three 9×5 inch loaf pans. Bake in preheated 350 degree oven 1 hour or until done as desired. If serving immediately, let stand 10 minutes before slicing; or freeze up to 2 months.

Can be frozen after baking—or before, then baked without thawing for about 1-1/2 hours in a preheated 350 degree oven.

9. OREGANO & LEMON VINAIGRETTE
Makes about 1 Cup

½ C. extra virgin olive oil
¼ C. fresh lemon juice
3 T. peeled cucumber, finely diced
1 t. chopped fresh oregano
1 T. red onion, diced
¼ t. lemon pepper

Whisk together all ingredients until blended. Toss with salad.

10. HARVARD BEETS
Serves 4

4 cooked beets—peeled and cubed
2 to 4 T butter
1 T. sugar
1 t. cornstarch
2 t. vinegar

Re-heat beets in a saucepan with 2/3 C. water. Add butter, sugar, vinegar. Dissolve cornstarch in a small amount of water, and add to beets. Bring to a boil, reduce heat to a simmer, and cook until thickened.

11. RED BEET JELLY
(Courtesy of Marj Eckhardt- 1980 Hake Agency)

4 C. water off beets when cooking
2 C. lemon juice
7 C. sugar
1 pkg Sure-Jell
1 pkg raspberry jello (3 oz)

Combine water, lemon juice, and Sure-Jell. Boil 1 minute. Add sugar. Boil 2 minutes. Remove from heat and add jello. Pour into jars.

12. PICKLED BEETS
(Courtesy of Liz Craft)

4 qt. small beets
2 C. sugar
1 t. salt
1 T. cinnamon or 1 stick
1 T. allspice
3-1/2 C. vinegar
1-1/2 C. water

Simmer syrup 15 minutes. Let stand 10 minutes. Add beets and boil 5 minutes. Pour hot into pint jars and seal. Hot water bath.

13. CREAMY CUCUMBER SALAD
(Courtesy of the Intenet)

4 cucumbers
¾ C. vinegar
1 C. sour cream
1 t. dill chopped
1-1/2 t. salt
¾ C. water
1 t. sugar
Dash pepper

Combine all ingredients and serve immediately.

14. TUSCAN SOUP
(Courtesy of the Internet)
Serves 4

6 C. chicken broth
1 onion, chopped
3 (3.5 oz.) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
¼ C. evaporated milk
Salt to taste
Ground black pepper to taste

Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.

Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.

Add spinach. Continue boiling until spinach is lightly cooked.

Remove soup from heat, stir in milk, and season to taste. Do not add any salt if using canned stock.

15. BUTTERNUT SQUASH BISQUE
(Courtesy of the Internet)
8 servings

2 T. canola oil
2 T. butter
1 C. diced onion
1-1/2 C. diced carrots
8 C. peeled and cubed butternut squash
6 C. vegetable stock
Salt and Pepper to taste
Ground nutmeg to taste
1 C. heavy cream (optional)

Heat oil and melt the butter in a large pot over medium heat. Cook and stir onion in the butter and oil until tender.

Mix the carrots and squash into the pot. Pour in vegetable stock, season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.

In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

SIMPLIFY–
Make this easier by baking the squash in the oven the day before…cut squash in half, scoop out seed cavity and fill with 2T olive oil and garlic clove or shallot or chunk of onion. Bake at 350 degree oven till tender. Cool and scope into ziplock and store in fridge until the next day.

Then, next day, sauté onion till tender (butter or oil). You may omit the carrot OR grate and sauté with the onion. Add the stock, heat, then add the squash. Mix with a hand-held blender which will purée the soup. Slowly add the cream to soup, then season with salt and pepper and nutmeg.

15.A. Roasted Butternut Squash Soup                                                                            

(Courtesy of Gabriella Germain- Internet find)

4 pounds whole butternut squash (about 2 medium),
halved lengthwise and seeds removed
(Can use Buttercup or Kabocha as well)
2 tablespoons unsalted butter (1/4 stick)
1 medium Granny Smith apple (about 8 ounces)
1/2 medium yellow onion
8 fresh sage leaves
2-1/2 cups low-sodium vegetable or chicken broth
2-1/2 cups water
1-1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds, for garnish (optional)

Instructions

    1. Heat the oven to 425°F and arrange a rack in the middle.
    2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
    3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
    4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
    5. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
    6. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

15.B. BUTTERNUT SQUASH WITH PARMESAN

(The Daily Soup Cookbook- Hyperion Publishing – Internet)

10 Servings

This recipe differs from the others–only 1/4 is blended, so you enjoy soft chunks of butternut in the soup.  The seasonings in this recipe are outstanding!  First the bay leaf while the squash is cooking down; then the sage, nutmeg, and cayenne for 2 minutes before serving; and top it off with fresh parsley.  Suitable for a soup buffet or a warm gathering in mid-winter. I would recommend you cube the Butternut prior to preparation–maybe the day before.  The soup itself takes an hour, but cutting up the squash took me longer than that!

  • 2 Tbs unsalted butter
  • 1 large Spanish onion, chopped
  • 2 celery stalks, chopped
  • 6 cups vegetable broth
  • 1 3-inch piece Parmesan cheese rind
  • 2 bay leaves
  • 2 butternut squash (about 1 1/2 pounds each), peeled, seeded, and chopped into 1-inch cubes
  • 2 Tbs grated Parmesan cheese
  • 3 fresh sage leaves, diced
  • 1 tsp kosher salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne
  • 1/4 cup chopped fresh Italian parsley

Instructions

  • Melt the butter in a large stockpot over medium heat. Add the onion and celery and sweat until tender, about 4 minutes.
  • Add the stock, Parmesan rind, and bay leaves and bring to a boil. Reduce heat, partially cover, and simmer for 15 minutes.
  • Add the squash and simmer, uncovered, for 20 minutes, until the squash is tender.
  • Remove the Parmesan rind and bay leaves; reserve the rind for another use.
  • Puree about one quarter of the soup in a food processor or blender until smooth.
  • Return the puree to the pot and stir in the grated Parmesan, sage, salt, nutmeg, pepper, and cayenne. Simmer for 2 minutes to heat through.
  • To serve, ladle the soup into bowls and top with chopped parsley.

16. ZUCCHINI PIE (A Quiche)
(Courtesy of Danielle Filler)

4 C. Sliced Zucchini-Unpeeled
1 C. Chopped Onion
1/2 C. Margarine
2 Tbls. Parsley flakes
1/2 tsp. Salt/Pepper and Oregano
1/4 tsp. Garlic powder and sweet basil leaves
2 eggs well beaten
2 C. Mozzarella cheese
1-8 oz. Crescent rolls

Cook zucchini and onion in a 1/2 C. Margarine until tender, about 10 minutes. Then add your seasonings to your zucchini and onion.

In a large bowl blend your eggs and cheese. Once your zucchini and onion mixture is cooked thoroughly add your eggs and cheese mixture to the zucchini and onion mixture.

Press the crescent roll dough in a 9×13 greased pan- add vegetable/egg/cheese mixture and bake for 20 minutes at 350 degrees.

17. MOCK APPLE PIE
(Courtesy of Liz Craft)

5 to 6 C. sliced zucchini (You can use a large one with the green peel and seeds removed- it will actually look like apple slices)
3/4 C. sugar
3 T. flour
1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
3 T. lemon juice

Let set while you make the pie crust. Pour into pie pan with crust, 4 pats of butter on top, and cover with the top crust. Bake at 425 degrees for 15 minutes, then reduce to 325 degrees for 30-45 minutes.

Pie Crust:
2 C. flour
1 t. salt
2/3 C. and 2 T. Shortening
4-5 T. cold water

Mix flour and salt, cut in shortening until pea size, then stir in water until the dough hugs itself. (If not enough water, the dough won’t stick together and will crack when you roll it out. If too much water it will be sticky and you will have to add more flour and dough will be tough.)

Roll dough out with a rolling pin on a floured surface, or between two layers of wax paper. I like the wax paper because then you just ‘peel’ the crust into the pan. 🙂

18. GARLICKY GREENS
(101 Cookbooks- Internet)

If you are using spinach ignore the stem instructions below. With spinach I simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).

1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes

To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

Serves 2- 3.

19. Braised Broccoli Rabe
(MyRecipes.com Sunset Magazine May 2012)

Chef-owner Tim Brown, of San Francisco’s Morty’s Delicatessen, pairs this tangy, spicy broccoli rabe with slices of braised pork loin and fresh mozzarella for a luscious sandwich called Aldo’s Pork Melt (named after a friend). His inspiration? One of his favorite pasta dishes—orecchiette with pork sausage and broccoli rabe.

• Yield: Makes 4 cups
• Total:30 Minutes

Ingredients
• 1/4 cup extra-virgin olive oil
• 5 medium garlic cloves, peeled
• 1 medium yellow onion, thinly sliced
• 1 teaspoon kosher salt, divided
• 1 teaspoon red chile flakes, divided
• 3 tablespoons balsamic vinegar
• 1 bunch (1 lb.) broccoli rabe, trimmed and cut into 3-in. pieces

Preparation
1. Heat oil in a large frying pan over medium-high heat. Cook garlic until lightly browned, 3 minutes. Add onion and 1/2 tsp. each salt and chile flakes and cook until onions are translucent, about 5 minutes more. Add vinegar and broccoli rabe, stirring to coat.
2. Reduce heat to medium-low and add 1/2 cup water. Cook, covered, until thick stems are fork tender, 15 to 20 minutes. Stir in remaining 1/2 tsp. each salt and chile flakes.

20. Broccoli with Red Pepper Flakes & Toasted Garlic
(MyRecipes.com Cooking Light Magazine March 2007)

• Yield: 4 servings (serving size: 1 cup)

Ingredients
• 2 teaspoons olive oil
• 6 cups broccoli florets (about 1 head)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, thinly sliced
• 1/4 cup water

Preparation
Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

21. Parmesan-Crumb Broccoli
(MyRecipes.com Real Simple Magazine April 2004)

• Yield: 4 servings

Ingredients
• Broccoli (1 pound), cut into small pieces, stalks peeled and thinly sliced (6 cups)
• 2 tablespoons unsalted butter
• 1 slice whole-wheat bread, ground in a food processor (1/2 cup)
• 1 tablespoon fresh thyme leaves
• 1/2 cup grated Parmesan (2 ounces)
• Freshly ground black pepper

Preparation
Cook the broccoli in lightly salted boiling water until crisp-tender, 2 to 4 minutes. Drain. Melt the butter in a skillet over medium heat. Add the bread crumbs and thyme. Toast until golden, then remove from heat. Add the Parmesan, broccoli, and a few grinds of pepper. Toss.

22. Broccoli Soup with Bleu Cheese
(MyRecipes.com Sunset Magazine April 2012)

The creator of this creamy soup—Sunset reader Amy Bentley, of Scottsdale, Arizona—suggests using an American bleu cheese; we especially like it with Point Reyes Original Blue. For an added bit of indulgence, sprinkle the soup with crumbled bacon.

• Yield: Serves 4 (serving size: 1 1/2 cups)
• Total:30 Minutes

Ingredients
• 3 tablespoons unsalted butter
• 1 small onion, chopped
• 1 1/2 pounds broccoli florets
• 2 cups reduced-sodium chicken broth
• 1/2 cup crumbled gorgonzola cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup half-and-half
• 1/2 cup croutons

Preparation
1. Melt butter in a medium pot over high heat. Add onion and cook until softened, about 4 minutes. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes.
2. Spoon out 1 cup small florets and reserve. Add 1/4 cup cheese, the salt, pepper, and half-and-half to pot. Working in batches, purée soup in a blender until very smooth, about 2 minutes per batch.
3. Divide mixture among 4 bowls. Garnish each with reserved florets, a sprinkle of remaining 1/4 cup cheese, and a few croutons.

23. Butter-Roasted Carrots
(MyRecipes.com Cooking Light Magazine April 2012)

• Yield: Serves 4 (serving size: about 1/2 cup)
• Hands-on:5 Minutes
• Total:20 Minutes

Ingredients
• 2 cups (2-inch) diagonally cut carrot
• 1 tablespoon butter, melted
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Cooking spray

Preparation
1. Preheat oven to 425°.
2. Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.

24. Buttered Carrots
(MyRecipes.com Cooking Light Magazine November 2011)

• Yield: Serves 4 (serving size: 1/2 cup)

Ingredients
• 1 cup fat-free, lower-sodium chicken broth
• 2 cups thinly sliced carrots
• 1 tablespoon butter
• 2 teaspoons chopped parsley
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Preparation
Bring chicken broth to a boil in a saucepan. Add carrots. Reduce heat; simmer 6 minutes or until tender. Drain; return to pan. Stir in butter, chopped parsley, salt, and pepper; stir until butter melts.

25. Citrus-Herb Grilled Vegetables
(MyRecipes.com ALL You Magazine AUG 2011)

Marinate a medley of summer veggies—yellow squash, zucchini, bell pepper, eggplant, and sweet onion—in olive oil and herbs and then grill until tender.

• Yield: Serves 12
• Cook time:25 Minutes
• Prep time:30 Minutes
• Stand:3 Hours

Ingredients
• 1 cup olive oil
• 2 teaspoons salt
• 4 cloves garlic, crushed
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 teaspoon pepper
• 2 teaspoons grated lemon zest
• 6 tablespoons lemon juice
• 3 medium zucchini, each cut lengthwise into 4 pieces
• 3 medium yellow squash, each cut lengthwise into 4 pieces
• 2 red bell peppers, stemmed, seeded, each cut lengthwise into 4 pieces
• 1 large sweet onion, such as Vidalia, cut into quarters, each held together with a skewer
• 2 eggplants, each cut lengthwise into 4 pieces
• 3 portobello mushrooms, stems removed

Preparation
1. In a bowl, combine oil, salt, garlic, oregano, rosemary, thyme, parsley, pepper, lemon zest and juice. Put zucchini, squash, bell peppers and onion in a large ziplock bag and pour in half of marinade. Seal bag and shake to coat vegetables. Let stand for 3 hours at room temperature. Put eggplant and mushrooms in a separate ziplock bag, add remaining marinade, seal and shake to coat vegetables. Let stand for 1 hour at room temperature.
2. Preheat grill to medium. When heated, oil grates. Place onions, bell peppers and eggplant on grill and cook for 10 minutes. Add zucchini, squash and mushrooms to grill and cook all vegetables about 15 minutes longer, turning halfway through.
3. Cut vegetables into smaller sizes for serving, if desired. Arrange on a platter and serve warm, or cover and chill to serve cold.

26. Grilled Summer Squash Salad with Citrus Splash Dressing
(MyRecipes.com Cooking Light JUNE 2000)

Make the most of the bounty of summer produce and cook summer squash on the grill. Marinate the squash and onion wedges in a mixture of orange and lime juices, olive oil, honey, and a dash of hot red pepper, then serve the veggies with a drizzle of the remaining marinade for over-the-top flavor.

Yield: 4 servings (serving size: 2 zucchini halves, 2 squash halves, 2 onion wedges, and 3 tablespoon citrus dressing)

Ingredients
• 2 tablespoons grated orange rind
• 3/4 cup fresh orange juice (about 3 oranges)
• 1/2 cup fresh lime juice (about 3 limes)
• 3 tablespoons honey
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 2 red onions
• 4 zucchini, each halved lengthwise (about 1 1/4 pounds)
• 4 yellow squash, each halved lengthwise (about 1 pound)
• Cooking spray
• 3 tablespoons thinly sliced fresh basil

Preparation
Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill.

Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a grill rack coated with cooking spray, and grill for 8 minutes or until tender; turn and baste occasionally with 3/4 cup of the marinade. Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with the remaining marinade.

27. Herb-Marinated Grilled Vegetables
(MyRecipes.com Coastal Living MAY 2003)

• Yield: Makes 6 to 8 servings

Ingredients
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon minced garlic
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 yellow bell pepper
• 1 red bell pepper
• 1 green bell pepper
• 3 zucchini
• 2 large onions
• 1 eggplant

Preparation
Combine first 9 ingredients in a large bowl.
Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini and onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill for 2 hours.
Remove vegetables from marinade, reserving marinade. Grill, uncovered, over medium-high heat (350º to 400º) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.

28. Grilled Vegetables with Feta
(MyRecipes.com Cooling Light AUG 2005)

• Yield: 8 servings (serving size: 1/2 cup rice, about 2 cups vegetables, and 1 tablespoon cheese)

Ingredients
Vinaigrette:
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• Vegetables:
• 2 medium zucchini, halved lengthwise (about 1 pound)
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 4 (1/2-inch-thick) slices Vidalia or other sweet onion
• 4 (4-inch) portobello caps
• Cooking spray
• Remaining ingredients:
• 4 cups hot cooked basmati rice
• 1/2 cup (2 ounces) feta cheese, crumbled

Preparation
Prepare grill.
To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.
To prepare vegetables, combine 1/4 cup vinaigrette, zucchini, and bell peppers in a large bowl. Brush remaining 1/4 cup vinaigrette over both sides of onion slices and mushroom caps. Place vegetables on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until vegetables are tender and browned. Place vegetables on a cutting board; cut each vegetable piece in half. Serve over rice; sprinkle with cheese.

29. Zucchini Eggplant Lasagna
(MyRecipes.com Southern Living MAY 2006)

This zucchini eggplant lasagna makes use of fresh summer produce in a filling meatless entrée.

Yield: 12 servings

Ingredients
• 1 large eggplant, cut crosswise into 1/4-inch-thick slices
• 3/4 teaspoon salt, divided
• 2 teaspoons olive oil
• 3/4 cup chopped onion (about 1 medium onion)
• 3 garlic cloves, chopped
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon chopped fresh oregano
• 1/8 teaspoon ground red pepper
• 1 (28-ounce) can crushed tomatoes
• 1 cup fresh basil leaves, chopped
• 1 cup (8 ounces) part-skim ricotta cheese
• Cooking spray
• 1 (8-ounce) package precooked lasagna noodles
• 2 medium zucchini, cut into 1/4-inch-thick slices
• 2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese

Preparation
1. Preheat oven to 350°.
2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.

30. Eggplant & Goat Cheese Sandwiches
(MyRecipes.com Cooking Light OCT 2009)

Transform sandwich night with this hearty veggie-laden stacker. You can peel the eggplant, but the sandwiches are prettier with the deep-purple skin intact.

• Yield: 2 servings (serving size: 1 sandwich)
• Prep time:40 Minutes

Ingredients
• 8 (1/2-inch-thick) eggplant slices
• 2 teaspoons olive oil, divided
• 1 large red bell pepper
• 4 (1-ounce) slices ciabatta bread
• 2 tablespoons refrigerated pesto
• 1 cup baby arugula
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup (2 ounces) soft goat cheese

Preparation
1. Preheat broiler.
2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
3. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.

31. Eggplant & Tomato Salad
(MyRecipes.com Oxmoor House APRIL 2011)

This easy salad embellishes the famous caprese salad of tomatoes, basil, and mozzarella cheese with the addition of grilled eggplant.

• Yield: Serves: 4
• Prep time:10 Minutes
• Grill:8 Minutes

Ingredients
• 2 globe eggplants, cut crosswise into 1/2-inch slices
• 2 beefsteak tomatoes, cut crosswise into 1/2-inch slices
• Extra-virgin olive oil
• Kosher salt
• Ground black pepper
• 1 pound fresh mozzarella cheese, cut into 1/3-inch slices
• 10 fresh basil leaves

Preparation
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Brush the eggplant and tomato slices with oil and season evenly with salt and pepper. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed as much as possible, until the vegetables are tender and nicely marked, turning once. The eggplant will take about 8 minutes and the tomatoes will take 2 to 4 minutes. Remove from the grill as they are done.
3. Divide the eggplants, tomatoes, cheese, and basil among four plates. Drizzle with a little more olive oil or your favorite salad dressing, if desired.

32. Eggplant Parmesan Lasagna
(MyRecipes.com Southern Living MAY 2006)

Layers of thin-sliced eggplant replace the meat in this cheesy lasagna recipe. Use the eggplant within a day or two of purchase for the best flavor.

• Yield: Makes 8 to 10 servings
• Cook time:1 Hour, 40 Minutes
• Prep time:50 Minutes
• Stand:20 Minutes

Ingredients
• 2 (26-oz.) jars tomato, garlic, and onion pasta sauce
• 1/4 cup chopped fresh basil
• 1/2 teaspoon dried crushed red pepper
• 1/2 cup whipping cream
• 1 cup grated Parmesan cheese
• 1 large eggplant (about 1 1/2 lb.)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large eggs, lightly beaten
• 3 tablespoons water
• 1 cup all-purpose flour
• 6 tablespoons olive oil
• 6 lasagna noodles, cooked and drained*
• 1 (15-oz.) container part-skim ricotta cheese
• 2 cups (8 oz.) shredded mozzarella cheese

Preparation
1. Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.
2. Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
3. Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
4. Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.
5. Bake at 350° for 35 to 40 minutes or until golden brown. Let stand 20 minutes before serving.
*6 no-cook lasagna noodles may be substituted. Prepare recipe as directed, reserving last half of mozzarella from top. Bake, covered, at 350° for 45 minutes. Sprinkle top with reserved cheese; bake, uncovered, for 20 more minutes or until golden brown.

Note: For testing purposes only, we used Bertolli Vidalia Onion With Roasted Garlic pasta sauce.

33. Orange-Cranberry Braised Cabbage
(MyRecipes.com Southern Living OCTOBER 2011)

• Yield: Makes 6 servings
• Hands-on:30 Minutes
• Total:30 Minutes

Ingredients
• 1 medium-size head cabbage, shredded (10 cups)
• 3 tablespoons olive oil
• 1 (6-oz.) package sweetened dried cranberries
• 1 teaspoon orange zest
• 3/4 cup fresh orange juice (about 2 oranges)
• 1/2 cup rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon freshly grated nutmeg
• 3 tablespoons butter

Preparation
Cook cabbage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until tender. Stir in cranberries and next 7 ingredients. Cook, stirring often, 6 to 7 minutes or until liquid is reduced by half. Remove from heat, and stir in butter.

34. Kielbasa & Cabbage
(Allrecipes.com)

Cabbage cooked in bacon drippings and seasoned with garlic, red pepper flakes and caraway seeds makes a cozy nest for smoked Polish-style sausage in this homey, hearty and satisfying supper.

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes

Ingredients:
6 slices bacon
1/4 cup water
2 tablespoons white sugar
1 onion, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon seasoning salt
3 teaspoons caraway seed
1 large head cabbage, cut into small wedges
1 pound Polish kielbasa

Directions:
1. In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
2. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
3. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Serves 6

35. Cabbage Burgers
(My Own Special Recipe–Terri Craft)

Everyone in the Big Horn Basin loves cabbage burgers, and most have their own special way of making them. My first attempt, early in my married life, was using my mother-in-law’s recipe–she had informally jotted down the ingredients, assuming I knew some of the basics about cooking. I didn’t…I mixed all the ingredients together, including the raw hamburger, rolled all in the dough, and baked them in the oven. Needless to say, it took FOREVER for them to cook, and they were greasy. The Farmer ate them with hot sauce–loads piled on, and I became a better cook over the years.

Ingredients:
2 pounds hamburger
1 head cabbage
1 onion
optional: 1 cup grated zucchini or any other summer squash
1 cup grated carrots
bacon or 5 drops of liquid smoke
Roll dough–I use frozen dinner rolls-thaw in fridge overnight

Directions:
1. Cook hamburger and onion in a huge skillet or dutch oven. Salt and pepper to taste. Drain grease. Bacon would be cooked with the hamburger at this time, too.
2. Add cabbage and any other veggies. Cook until tender. Turn off burner and let the mixture cool. (Add liquid smoke.) Grease cookie sheet.
3. Roll out dough–two dinner rolls combined, then spoon about 1/2 cup of filling into the middle of the rolled out dough. Pull all the edges up, and gently shape the burger and place on the cookie sheet, seam side down. (If the dough is too thin it will tear; if it is too thick you’ll have more dough than filling when it is cooked. If the dough won’t adhere to itself, it could be that some of the filling is in the way.) Let burgers rise a bit before placing them in the oven–5 to 10 minutes, depending on the room temperature. (I’m a slow worker, so by the time I get the last one ‘tucked’ and on the tray, they have risen…)
4. Place in 350 degree oven and bake for 20 minutes or until a golden brown color. Let cool 5-10 minutes before serving. You can butter the outsides of the cabbage burgers when you take them out of the oven.

When my kids were younger, I made these as veggie burgers–no meat. They are great! You can let them cool completely, wrap in foil, and freeze to enjoy in the winter time. I freeze them individually, and then combine 6 in a gallon ziplock. For us, we take them out of the freezer the night before and let them thaw in the fridge. Next day they can be heated up in the microwave or reheated in the oven.

36. Cole Slaw
(The Farmer’s Mother- Liz)

Ingredients:
2 C. cabbage- sliced thinly
1 medium carrot- grated
1/2 small bell pepper- finely chopped
2 green onions- sliced
cucmber (optional)- grated

Sauce–
1/2 C. mayo (We prefer Miracle Whip–use what you are familiar with)
1 T. vinegar
2 t. sugar (optional)
1/2 t. celery seed (if seed is old it may be bitter and will make the slaw bitter)

Combine veggies, add sauce, stir well, and serve.

37. Fresh Pack Dill Pickles
(Farm Journal Cookbook)

Simple Dill Pickle recipe is 9 cups water, 6 cups vinegar, 3/4 cup salt, 1/4 cup sugar (I’ve used honey), 2 Tablespoons Whole Pickling Spices–bring to boil. (This is the brine)

Pack quart jars with fresh dill, and clove of garlic and/or dried hot pepper. Cover with hot brine. Seal jars with lids. Hot Water Bath for 20 minutes at our altitude.

Notes:
-Fresh mature dill heads (head, stem, stalk, and leaves) are the best, but not always available. You can use immature heads but will need to double them. Normally you would use 1 or 2 ‘heads’, with the immature you want to use the multiple heads. Sometimes I add dried dill purchased from the store–kinda expensive, but assures I have the dill flavor.
-I often bundle the Pickling Spices in cheesecloth in the brine so I don’t have them going into the packed jars. Sometimes Pickling Spices are overwhelming and often they get stuck between the jar and the lid and prevent it from sealing. If I bundle the spices in the brine, then I will add 2 t. mustard seeds to the jars with the dill, garlic, and hot chili pepper.

-This recipe is called Fresh Pack because you put 5 gallons water, 3/4 C salt, and Ice over the cucumbers overnight. (I used a cooler.) This makes them crisper. However, I don’t think this is necessary with the European Picklers which do not have the bitter skin, and are much denser.

38. Spiced Cinnamon Pickle Rings
(Bernie Robertson- CSA shareholder)

This is an excellent use of the larger pickling cucumbers!

1 gallon cucumbers, sliced ¼ inch thick, seeds removed
(I make them a little wider, like 1/3 to ½ inch)

1 cup pickling lime
4 ½ quarts cold water

Pour liquid over cucumbers, let set for 24 hours.

Next day, drain and rinse well with water. Cover with cold water and soak for 3 hours—this step removes what is left of the lime. Drain cucumbers.

Mix the following ingredients and pour over the drained cucumbers:
½ cup vinegar
½ bottle red food coloring
1 tablespoon Alum
Enough water to cover the cucumbers

Simmer cucumber and liquid for 2 hours, then drain cucumbers.

Combine the next ingredients, stir until dissolved, and bring to a boil. (This syrup will be retained for the remainder of the process.) Pour the hot syrup over the cucumbers and let them set overnight.

1½ cups vinegar
1¼ cup water
6 cups sugar
5 cinnamon sticks
6 ounces red hots

For the next 3 mornings, drain (but retain) the liquid, reheat to a boil, pour over cucumbers, and let set overnight.

On the 4th morning, drain liquid (but again retain), reheat to a boil, pack sterilized jars with cucumbers, and pour boiling liquid into jars covering the pickles. Place lids heated to boiling on the jars—they should seal. An option would be to Hot Water Bath for 15 minutes. Makes about 6 pints.

39. CANNED SPAGHETTI SAUCE
Jane Frye (Courtesy Vickie Overcast & Judie Brewster)
Expanded Directions and Paste Tomato Option- my own- The Farmer’s Wife

10 lbs tomatoes
6 onions
4 cloves garlic
2T olive oil
1/2 c. Parsley
2T oregano
2T basil
2 bay leaves
Pinch of thyme
1/4 c salt
1T pepper
6 green peppers
1c. Sugar

1/2 hour before its ready add 3 (6oz) cans of tomato paste
Cook for 3 hours then hot pack for 25 minutes

Expanded Directions:

Tomatoes: blanch 1-2 minutes and plunge into cooler water to make the skins split and then remove the skin and cut out the core.  Put into large stockpot.

-Add chopped onions and bell peppers, keeping the size consistent so they cook the same.

-Peel the garlic and put it into a food processor.  (An easy way to peel garlic is to smash it with the wide blade of a knife, and then remove the loosened skin.  This will also smash the garlic which helps to release the flavor when cooked.)

-Add the fresh herbs to the food processor and chop them up a few spins, then add the 2 T of Olive oil from the top while processing. Add all the herbs to the stockpot, including the Bay Leaves. (Cut Oregano and Thyme off the woody stem, adding the leaves only.  If Basil and Parsley have the main stems, remove them.  Bay Leaves are added whole and removed before canning or serving.)

-Add salt and pepper.  Only add the sugar if the tomatoes are acrid, or you prefer a sweeter sauce.  The sugar can be added at any time during the cooking process.  (Different tomatoes will have different levels of sweetness.  When I cook with the Heirlooms I do not add the sugar, but I have to let it cook a little longer because they have more water.)

-Cook until all the ingredients are blended.  There should not be a separation of liquid and tomato pulp, if so, cook longer.  Always cook on a low temperature–tomatoes scorch or burn easily…the thicken the sauce, the greater the chance of scorching it.

-About a half an hour before the sauce will be done (got your crystal ball to figure that one out??), add the 3 cans of Tomato Paste (6 oz each).  This is why this recipe can be done in an evening–the sauce is thickened without cooking it for 11 hours.  If you have the time, skip the canned paste and let it cook down.  That will concentrate the flavors and you may have a better tasting sauce depending on the strength of the ingredients you are cooking with.

-Canning:

Hot Water Bath method:  Get your clean jars hot–either bring them to a boil, steam them, or fill them with hot, hot tap water in the empty sink. Boil water for the lids and then put the lids in the hot water off the burner with the lid on.  (Lids do not have to be boiled, they only need to have the rubber softened up so it will take the shape of the jar when cooled–this will make it seal. Boiling can actually damage the rubber.) Ladle the hot sauce into the hot jars, put the lids and rims on the jars, and place them in the wire basket/rack for the hot water kettle.  (I have the water boiling so it keeps the jars hot.)  After all the jars are filled, sealed, and placed in the wire rack, then lower them slowly into the water. The water will stop boiling while it adjusts to the temperature of the jars.  Once it resumes the boil, then time for 25 minutes.  (Adjust the temperature so the water remains boiling but doesn’t spatter water all over the stovetop.)  After 25 minutes, raise the rack, and remove the jars to a towel on the counter to cool down.  The happiest sound is the popping as the lids seal!  It can take 1 minute to 20 minutes to seal.  If some jars do not seal, you can place them in the fridge and use them sooner, or you can put them back into the Hot Water Bath for another round.  (I try to avoid this–the sauce is over-cooked in my opinion, and often you have to add more water to account for the displacement from a full load…takes a lot of time and work for one or two jars.)

*Reasons a jar might not seal:  some of the chunky sauce wedged between the jar lip and rubber seal, jar lip is chipped, jar lid is imperfect or the rubber is flawed.

Pressure Cooker Method:  Tomatoes are a high acid fruit and do not require pressure cooking.  Some feel that with the addition of peppers and onions and herbs, which are low acid foods, that the sauce should be pressure cooked to prevent spoilage or harboring botulism.  I will leave that up to you–we eat ours within 6 months, but maybe if considering longer storage if would be recommended to Pressure Cook.  IF you add meat to your sauce you will have to pressure cook it for safety and to prevent spoilage.  Follow the directions for the pressure cooker.

-Want to use Paste Tomatoes instead of regular tomatoes?

Some paste tomatoes will pop their skins in boiling water easy enough, but others are so thick-skinned that you end up taking off the meat with the skin and it is hardly worth the effort.

Most recipes advise cutting the tomatoes into chunks and cooking them until they ‘release’ their liquid, and then running them through a food mill to remove the skins.  My experience is you get the seeds and liquid but not all the meat.

I bake my paste tomatoes in the oven.  Cut the tomatoes in half length-wise and lay them skin side up on a cookie sheet.  Bake at 350 degrees for 15-20 minutes…or longer depending on size and ripeness of the tomato.  When you let them cool on the countertop, the skins will begin to wrinkle and lift off easily. Let them cool!–don’t burn your fingers–

My paste tomato sauce was definitely thicker and chunkier.  I used a hand blender to smooth it a little more, and only one can of tomato paste.  I didnot add sugar, but we don’t like it too sweet.  The paste tomatoes I used were Tiren, a type of San Marazana variety.  They seemed to hold their shape and make a chunky sauce.  I think had I used the Granadero salad paste tomatoes they would have cooked down more and been smoother. 

Have fun experimenting!  

40. MARINATED EGGPLANT
(Diana Henson)

INGREDIENTS:
• 2 large eggplants
• 1/3 cup salt
• 2 tsp. white vinegar
• 3 1/2 cups olive oil
• 1/4 cup chopped garlic
• 2 tbsp. dried oregano
optional vegetables to include: bell peppers, onions, mushrooms

Tools needed: peeler, colander, bowl

INSTRUCTIONS:
Remove the eggplant skins with the vegetable peeler.
Slice the eggplant in pieces that are about 1/4 to 1/3 of an inch thick. You will be left with eggplant rounds. Then slice the eggplant rounds into several pieces so you are left with thick “shoe string shapes.”
Put eggplant strips in a bowl with salt. Toss it well and make sure it is well coated.
Place the eggplant in the colander. Then take a similar sized bowl, and place this bowl on top of the eggplant in the colander and let it rest for about an hour. This will help remove the bitterness from the eggplant.
Rinse the salt off vigorously with cold water and squeeze it dry with a paper towel.
Set the eggplant in a bowl with the vinegar. Allow the eggplant to sit in the vinegar for 20 minutes.
Remove the vinegar from the eggplant by draining it, and again squeezing it dry.
Combine all other ingredients in a bowl and add eggplant. Toss the eggplant so that it is well coated in herbs and olive oil. From this point you can seal your marinated eggplant in an airtight jar, or move to the grill on foil for smoking.

Tips & Warnings
• If you marinate your eggplant and plan on grilling it with other vegetables, do not cut it into shoe string shapes. Leaving it as a regular “round” shape will work better for a grilling recipe.

41. SQUASH BREAD (AND NUT TOPPING VARIATION)
(University of Illinois Extension Office–website)

Equally delicious for breakfast, snack or as a light dessert, this honey sweetened loaf can be spread with low -fat cream cheese or whipped butter. To warm: Wrap thick slices in a paper towel and microwave for 15 to 20 seconds on high.

2 cups all -purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine
1 cup sugar
1/2 cup honey
1 egg plus 1 egg white
1 1/4 cup pureed cooked winter squash*

1. On a plate, sift together first six ingredients. Set aside.

2. In a large bowl, mix oil, sugar and honey together until light and fluffy.

3. Beat in egg and egg white. Add squash puree and beat until smooth.

4. Fold in dry ingredients. Turn into a greased 9×5 inch loaf pan.

5. Bake until golden brown and a wooden skewer inserted in the center comes out clean, about one hour. Remove from the oven, let stand in pan 10 minutes. Turn out onto a wire cooling rack or cake plate to cool. Sprinkle with powdered sugar.

Variation: Squash Bread with Nut Topping
NUT TOPPING
2 tablespoons melted butter or margarine
1/2 cup finely chopped pecans or walnuts
Powdered sugar for dusting (optional)

After Step 4, pour melted butter over the top and sprinkle with chopped nuts. Bake as directed
above. Cool and dust with powdered sugar.

42. Cherry Pie (Tart Pie Cherries)
(Internet–neglected to note the location)

“My recipe uses 2 lbs. tart/sour cherries. Cherries do freeze well, if you want to pick extra to have on hand for future pies. My parents have a cherry tree, & my Mom always has baggies of cherries in her freezer ready to use in pies. I’m so used to pies made with fresh cherries that I can’t stand the overly sweet pie filling. Here’s a recipe I have used in the past:

Cherry Pie

INGREDIENTS:
2 lb. sour cherries, pitted

1 1/8 c. white sugar

3 1/2 T. cornstarch

1 T. butter

1/4 t. almond extract

1, 9-inch pie crust

TOPPING:
1/2 c. sugar
3/4 c. flour
1/3 c. softened butter

DIRECTIONS:
1. Fit crust to a 9 inch pie plate, and crimp edges.

2. Preheat oven to 375 degrees F. In a saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract. Mix thoroughly and pour into pie shell.

3. To make topping, combine sugar & flour, and cut in butter until crumbly. Sprinkle over pie filling.

3. Bake in the preheated oven for 45 to 55 minutes, or until crust is
golden brown.

43. Ratatouille
(Audra Crouse’s Mother-in-Law Muriel’s recipe)

This is Muriel Crouse’s recipe for Ratatouille. I also slice the veggies thin and fairly small. It freezes beautifully, but can be watery after freezing. You can also add any veggie you want–

INGREDIENTS:
1/4 C. olive oil
1 large onion, diced
1 clove garlic, cut in half
2 large tomatoes or 2 cans of stewed tomatoes
1/2 C. water or reserve liquid from the stewed tomatoes
2 t. salt
2 t. oregano leaves
1 t. sugar
1 medium eggplant
1 green or red bell pepper
2-3 medium sized zucchini

DIRECTIONS:
Cook garlic and onion in hot oil until onion is tender, then discard garlic. Add liquid with the stewed tomatoes(if using them instead of fresh), salt, oregano, and sugar. Heat to boiling, layer vegetables in a 9×13 pan and pour sauce over the top. Cover with foil and bake 45 minutes at 325 degrees.

44. Baba Ganoush
Discovered on the internet by Lindsay Craft

Baba ganoush and hummus are similar. Baba means father in Arabic, and ganoush translates to flirtatious. If you switch out hummus’ chickpeas with eggplant, the result is a silky, tangy spread you’ll be enjoying by the spoonful. Baba ghanoush works as a dip, spread, or by itself.

Ingredients:
2 large eggplants
2 tablespoons extra virgin olive oil, plus more to garnish
1 tablespoon Greek yogurt
1 clove garlic, roughly chopped
juice of half a lemon
1 teaspoon salt
parsley and cayenne pepper, to garnish

Directions:
1. Halve the eggplants and rub them with a tablespoon of olive oil. Broil the eggplants in the oven at 375 degrees until soft and mushy. Be sure to turn them as needed so that they cook all over and don’t burn. (You can also broil on charcoal grill at same temp.)
2. If not cooking on charcoal grill, remove the eggplants from oven and put them directly onto the exposed flame on a stovetop or grill. Keep your eye on the eggplant. A couple of minutes will do for a nice smoky char.
3. Allow to cool for a few minutes. Once cool enough to handle, cut open the eggplant & scoop out the flesh.
4. Add the eggplant to a food processor or blender, and combine with the rest of the ingredients. Blend until almost smooth with a little bit of chunkiness.
5. Serve cool and garnish with parsley, olive oil and cayenne pepper.

Lindsay’s simplified version:

4 eggplant– cut in half, add olive oil and montreal steak seasoning.  Roast in oven at 375 until soft.   

Scoop out and put in food processor with a clove of garlic, one small roasted poblano (more or less depending on heat!) and add a few roasted antohi peppers.  Blend, add salt to taste and enjoy!

 

45. Gazpacho Style Salad
The Farmer’s Mother- Elizabeth Craft

Gazpacho is the name of a cold soup usually made with tomatoes, cucumbers, and often avocados. This salad is a spin-off of the cold soup with a vinegar and oil type dressing.

Ingredients:
3 medium tomatoes, cut in wedges
1 medium cucumber, sliced thin
1 medium green bell pepper, coarsely chopped
1 small red onion, thinly sliced & separated into rings
Salt and Pepper

Dressing:
¼ C. Olive oil or salad oil
3 T. vinegar
1 ½ T sugar
1 clove of garlic, minced
¾ t. fresh basil, minced or ¼ t. dried basil
¼ t. ground cumin
1/8 t. dry mustard
Dash of tabasco

Prepare the vegetables as indicated in a medium sized bowl. Mix the dressing and pour over vegetables–Better if allowed to chill for a while.

46.Cream  of Zucchini Soup- two variations

First–Courtesy of Suzi Richards
 If you have a bumper crop of zucchini this is an easy, quick recipe for a refreshing soup. Serve it hot or cold as a light lunch alongside a salad or as an herb-scented starter as part of a more substantial dinner.

Creamy Basil-Mint Zucchini Soup

Source: Cooking.com  Active Time:  15 Minutes   Total Time:  25 Minutes

4 servings

Ingredients:

3 cups low-sodium chicken or vegetable broth

2 pounds zucchini (about 4 small), sliced into 1/2-inch rounds

1 tablespoon chopped fresh basil, plus leaves for garnish

2 tablespoons chopped fresh mint

1/2 cup ricotta cheese

Salt and freshly ground pepper, to taste

Directions:

In a large saucepan over high heat, combine the broth, zucchini and herbs. When it reaches a simmer, lower the heat to medium-high and cook, uncovered, until the zucchini is tender, about 6 minutes. Remove from heat.

Using an immersion blender, puree the soup. Stir in the ricotta cheese. Season with salt and pepper, garnish with basil leaves and serve. Can also be made ahead and served chilled, but be sure to re-season before serving.

Second–Courtesy of Diana Gulas

Cream of Zucchini Soup

Ingredients:

3 medium zucchinis, skin on, cut in large chunks;

1 onion, quartered

2 cloves garlic

4 cups chicken stock

2 tbsp. coconut milk

Paleo cooking fat

Sea salt and freshly ground black pepper

Directions:

Melt some cooking fat in a saucepan placed over a medium heat.     Add the onion and zucchinis and cook for 4 to 5 minutes.     Add the chicken stock, season to taste with salt and pepper, and bring to a boil.     Lower the heat, cover, and let simmer until the zucchinis are tender, about 20 minutes.     Remove from the heat, add the coconut milk, and purée with an immersion blender (or pour into a standalone blender).     Adjust the seasoning and serve hot.

47. Crisp Dilled Beans

Farm Journal’s Freezing & Canning Cookbook

Makes 4 pints

Ingredients: 

2 lb. tender, mature green or yellow beans, trimmed but left whole

1 tsp cayenne pepper

4 garlic cloves

4 large heads fresh dill

2 C. water

¼ C. coarse salt

2 C. cider vinegar

Directions: 

Pack the beans uniformly into four 1-pint jars, stem ends down.  To each jar, add ¼ tsp of cayenne pepper, one garlic clove, and one head of dill. 

Combine the water, salt, and vinegar in an enameled, tinned or stainless-steel pan and bring to a rolling boil.  Pour the liquid over the beans, filling the jars to within ½ inch of the tops.  Wipe the rims; adjust the lids.  Process the jars in a boiling water bath for 10 minutes.  Start to count the processing time when the water returns to a boil.  Remove the jars and complete the seals.  These pickles are ready to serve immediately.

 

48. MULLIGAN STEW
(Diana Gulas- CSA Member)

Ingredients:

1 lb. stew meat, cubed
3 tbsp. cooking oil
Salt & pepper to taste

1 cup beef broth
2 qts. water
1 bay leaf

2 c. celery, cut in small pieces
2 c. carrots, cut in small pieces
2 c. potatoes, cut in small cubes
1 c. onions, diced
2 c. broccoli chopped
1 c. cabbage cut coarsely
2 med. tomatoes cut in small pieces (seed if desired)
2 cloves fresh garlic, cut fine/pressed

2 TB cornstarch

Directions:

Salt and pepper meat to taste. Heat the 3 tablespoons oil in a dutch oven and brown the meat on all sides. Add onions, garlic and celery and saute until onions are glossy. Add water, and the rest of the vegetables except cabbage. Simmer until all vegetables are done. Add cabbage. Whisk 2 TB cornstarch into beef broth and add to soup.


49. Roasted Daikon Radish, Carrots and Peppers

(Internet- Sarah’s Cucina Bella)

Ingredients:

3 Daikon radishes, scrubbed and sliced into 1/4-inch rounds

4 carrots, peeled and cut into 1/4-inch rounds

1 red bell pepper, thinly sliced

1 shallot, thinly sliced

2 tsp. extra virgin olive oil

Salt and Pepper to taste

1/4 C. Balsamic vinegar

Directions:

Preheat oven to 400 degrees. Combine the Daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet.  Season well with salt and pepper.  Roast for 25-30 minutes, stirring once or twice until tender.

Drizzle the veggies with Balsamic vinegar and return to the oven.  Roast for an additional 5 minutes.  Toss well and then transfer to a serving bowl.

50.  Easy Daikon Salad Recipe

(Internet–Sarah’s Cucina Bella)

Ingredients:

2 C. julienne cut Daikon radish

1 t. kosher salt

1 T. seasoned rice vinegar

2 T. granulated sugar

1 t. sweet rice wine (mirin)

OPTIONAL:  crushed peanuts

Directions:

Place the Daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt.  Mix well.  Let sit for 30 minutes.  Squeeze out excess water and then rinse well with cold water.  Drain.

In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine.  Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes). 

Transfer the Daikon to an airtight container and pour the rice vinegar mixture over.  Share or stir well to combine.  Chill for 20 minutes before serving.

This can store a few days in the fridge.  Can serve with crushed peanuts.

50.a. Lacto-Fermented Daikon Radish with Garlic

The daikon radish is ubiquitous in Asian cuisines. This deep root can get fairly long, unlike the common globe radishes most westerners are used to.

Daikon does contain the usual pungency of the red radish, although usually a bit milder, and when combined with garlic and a decent fermentation time, the naturally pickled daikon is full of fresh crunch and flavor.

Ingredients:

§  Enough daikon radishes, washed and cut into quarters lengthwise, to fill a quart jar

§  4 garlic cloves, peeled

§  2 tablespoons sea salt

§  Water as needed

Instructions:

1.     Prepare daikon radishes by removing the tops, washing, and cutting lengthwise into long pickles.

2.     Add garlic cloves to the bottom of a quart jar. Place daikon vertically on top of the garlic.

3.     Dissolve salt in 2 cups of water and pour over radishes, leaving 1½ inches of headspace.

4.     If necessary, weigh the radishes down under the brine to keep them submerged.

5.     Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

6.     Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.

7.     Once the radish is finished, put a tight lid on the jar and move to cold storage. The radish’s flavor will continue to develop as it ages.

Makes 1 quart.

51. Brussels Sprouts Chips

(Epicurious–internet)

Brussels sprouts chips take a bit more work to prep than kale chips, but the result is crunchy and delicious and rivals potato chips any day of the week.

Ingredients

  • 1 pound brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt

Preparation

1. Preheat the oven to 350°F. Remove the leaves of the brussels sprouts. This is tedious work, but it can be done. You want as many leaves as possible, and you may need to keep cutting away the stem as you get deeper into the sprout.

2. Place the leaves on a baking sheet and drizzle generously with olive oil, tossing to coat. Sprinkle with the sea salt. Bake, turning every 5 to 7 minutes, until browned and crunchy, almost burnt, but not burnt.

51.A. Brussels Sprouts with Balsamic and Cranberries

(Foodnetwork.com)

Ingredients:

3# of Brussels sprouts

1/2 c. olive oil

1 c. sugar

3/4 c. balsamic vinegar

Directions:

Preheat oven to 375 degrees.

Trim/clean the Brussels sprouts, then cut them in half.  Toss with olive oil, and arrange on 2 baking sheets.  Roast until brown, 25 to 30 minutes.

Combine the balsamic vinegar and sugar in a saucepan.  Bring to a boil, then reduce the heat to medium-low and cook down until very thick.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

52. Grilled Portobello Mushroom Burgers

Skinnytaste.com

Ingredients:

  • 4 portobello mushroom caps
  • 2 tbsp balsamic vinegar
  • 1 tbsp low sodium soy sauce
  • 1 tablespoons olive oil
  • 1 tbsp chopped rosemary
  • 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
  • 4 thick slices red onion
  • 4 oz reduced fat Swiss, sliced thin (Alpine lace)
  • 4 thin slices tomato
  • 1/2 avocado, sliced thin
  • baby spinach
  • 4 whole wheat buns

Directions:

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

53. Roasted Garnet Yam– Sweet Potato

“Food to Live By” Earthbound Farm Organic Cookbook

When cubed yams are roasted, they turn crisp on the outside and soft in the center, and look as gorgeous as deep-orange candies.  This easy cooking method makes a healthy and satisfying alternative to French fries…Most yams sold in this country are actually sweet potatoes.  But no matter what you call them, they are loaded with nutrients.  The orange-fleshed varieties, such as garnet and jewel, are especially rich in the health-promoting antioxidant, beta-carotene.

Ingredients:

  • 3 medium-size (1#) yams, peeled and cut into 1/2 inch dice
  • 2 T. olive oil
  • Coarse (kosher) salt

Directions:

  1. Position a rack in the center of the oven and preheat the oven to 425 degrees F. 
  2. Place the yams in a large bowl, add the olive oil, and season with salt.  Toss the yams to coat them with the oil.  Spread the yams in a single layer on a rimmed baking sheet.
  3. Bake the yams until they are crisp outside and soft inside, 25 to 30 minutes.  As they bake, shake the baking sheet or stir the yams occasionally so that each piece develops a crisp crust on all sides.
  4. Transfer the yams to a serving bowl and serve immediately.

54. Sautéed Collards with Bacon– Collard greens

Internet

This side dish goes well with cod, shrimp, scallops, chicken, or pasta.  Serves 4.

Ingredients:

  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 small garlic clove, minced
  • 1 large bunch collard greens, tough stems removed, leaves torn into large pieces
  • Coarse salt and ground pepper

Directions:

  1. In a large skillet, cook bacon over medium-high until browned and crisp, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add collared greens and cook until bright green and wilted, 3 minutes.  Season with salt and pepper.

55. “Fresh” December Salsa

The Farmer’s Wife- Terri Craft

I was never happy with the end product and all the time spent on making homemade salsa–sometimes it was too watery or lost its hotness during the canning process.  It took up space on the shelf that could be used for other canned items. The ingredients weren’t crisp because you cook it during the pasteurization process–hot water bath.  So here is how we have ‘fresh’ salsa in December…or year-round!

Ingredients:

  • 2-3 Jalapeno peppers- sliced
  • (During the summer I slice 5-6 Jalapeno peppers and freeze them in a snack sized zip-lock bag…I usually do a bunch and then after frozen solid, rebag the smaller bags in a gallon zip-lock to protect them against freezer burn.)
  • 1/4 cup bell peppers- chopped
  • (Same as the Jalapeno–by freezing them in the snack size bags they are easier to handle and I can put one in each Salsa batch.)
  • 1/4 cup onions- cut into chunks
  • garlic- one clove
  • (you can buy onions or use your storage onions all year round–same with garlic)
  • 6-18 dried chili peppers- depending on how hot you like it!
  • (I buy these at the store since I haven’t dried my own. I’m going to use my dehydrator this year! –planning on drying some Pueblo chili’s from Colorado)
  • tomatoes- quart jar- drain juice off
  • (I like the canned Celebrity tomatoes, but you can purchase canned or stewed tomatoes to use.  I’ve tried winter grown fresh tomatoes but the flavor is not as good–they are picked green to ship from Mexico.)
  • salt- 1 tsp.
  • Optional:  Cilantro–fresh or dried

Directions:

  1. Roast the dried chili’s if you’d like–it develops their flavor.  But, be careful not to burn them or you will be a coughing, sneezing mess!
  2. Combine 1/2 snack bag of Jalapenos, snack bag size of bell pepper, onion, and garlic (peeled) into a blender or large food processor.  Spin until chopped to the desired size.
  3. Add a quart of drained tomatoes.  (I will also use the frozen paste tomatoes, but let them slightly thaw.  Remove the skins by plunging them into a bowl of water…skins pop right off.)
  4. Add salt to bring out the flavor and help it from spoiling.
  5. Add cilantro if you like!

56. Fingerling Potatoes

The Domestic Man- website

Boiling potatoes for anything other than the purpose of mashing them may seem insane, but with certain potatoes it results in an evenly cooked potato with a mild taste – provided you cook them perfectly. Fingerling potatoes are perfect for boiling because it brings out their subtle, nutty flavor.

You’ll Need:
1.5 lbs French (red-skinned) fingerling potatoes (same size)
2 tbsp unsalted butter, melted
1/2 tsp each salt and pepper
1 pinch each chopped dried rosemary, garlic powder

Place the potatoes in a pot and cover them with about an inch of cold water. Bring the water to a boil and reduce the heat, simmering for 10 minutes. While the potatoes are simmering, combine the other ingredients and set aside. After 10 minutes, stick a paring knife into a potato – if it goes in without resistance, they’re ready. If they’re not ready, keep checking them every minute. Once they’re ready, drain them in a colander.

Holding them with tongs, cut each potato in half and place in a large bowl. Cutting them in half lets the butter penetrate the potatoes better. Once you’ve cut all the potatoes, pour the rest of the ingredients into the bowl and toss until coated. Serve immediately.

57. Roasted Jerusaleum Artichokes (Sunchokes)

http://www.allrecipe.com

“This is a super-easy way to cook these vegetables if you’ve never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge’s vegetable bin, wrapped loosely in a paper towel. Enjoy!”

Ingredients:

  • 1 pound Jerusalem artichokes (sunchokes)
  • 3/4 cup olive oil
  • 2 tablespoons dried thyme
  • 1 tablespoon minced garlic
  • sea salt to taste

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
  3. Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
  4. Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

 58.  Heva Glace 

Grandma Lena Craft

This is a family favorite!  We serve it when we can all get together–reminds us or our German heritage; Grandma brought it from the homeland during one of the early 20th century migrations of Americans from Europe.  For us it was Henry Kraft coming through Ellis Island, changing the spelling of his last name to Craft, and leaving his new name on the wall!

Ingredients:

Country Style Pork Ribs- bone-in prevents them from drying out during the cooking process
Sauerkraut- Qt. jar or fresh
Roll dough- I use frozen, but Grandma made hers from scratch
Onions- sauteed in butter
Mashed potatoes- milk and butter for creamy texture

Directions:

Salt and pepper ribs and brown on all sides. Place in roaster pan, cover, and put in oven at 325 degrees.  If your pan doesn’t hold steam in, use foil and the lid–you want to keep the moisture in!  Let bake for at least an hour, sometimes two. During the baking process, you should have plenty of juices from the meat, but if not, add 1/2 cup of water or broth.

Start the rolls so they have plenty of time to rise.  Simple yeast bread recipe will work, or the frozen bread dough.

After ribs are nearly finished and are nice and tender–pull apart with a fork–then add the sauerkraut with the liquid.  Spread over top of the ribs and return to the oven for another 30 minutes to an hour. Add the rolls when they are nice and airy and be sure and place the lid back on the pan–you are steaming them more than baking them.  They will not be a golden brown, but should be cooked all the way through and not a dough ball!

While the rolls (glace) are cooking, saute the chopped onions in a small pan on the stove top.  When the rolls are finished cooking (about 12-20 minutes), remove from oven, and add the onions to the top of the Heva Glace.

Serve over mashed potatoes!  Enjoy!

59. Skip

60. Chicken Noodle Soup
(Whole Foods for the Whole Family- LeLache League International Cookbook)

Makes about 14 cups

Ingredients:
Whole chicken*
2 C. water
2 or 3 carrots, chopped
1 medium onion, chopped
4 or 5 stalks celery, chopped
1 T. butter
8 C. water
6-8 oz. noodles**
½ to 1 t. salt
Dash of pepper

Directions:

  • Place whole chicken in baking pan with 2 cups water; bake 2 hours, uncovered, at 325 degrees. Cool chicken (reserving broth), and discard skin and bones.
  • Sauté vegetables in butter in 4 or 5-qt pot until golden.
  • Add broth from baking pan and 4 cups water. Add remaining water to baking pan; bring to a boil on top of stove, stirring up cooked bits from pan; add this water to pot with chicken meat.
  • Bring to a boil; simmer 1 hour or longer.
  • Add noodles 20 minutes before serving. Season to taste. 

*Chicken—you can make this meatless if you have a flavorful vegetable broth.  Chicken options other than baking in the oven for 2 hours would be to broil chicken breasts and thighs, cool, remove bones and skin, and cut into small chunks.  Put aside and add to the soup after the noodles are cooked.  (If you add chicken too early, the meat will become stringy and over cooked.)   The option I usually use is to boil a whole chicken the day before.  Add a whole onion and celery stalks, salt and pepper corns to the water.  When cooked, cool and bone; Store in the refrigerator to make the soup the next day.

**Noodles—Katie’s Noodles (Homemade Pasta)

3 egg yolks
1 whole egg (or 2 whole eggs instead of yolks)
1 t. salt
1 T. water
About 2 C. whole wheat flour (may use white flour)

Beat eggs until light.  Add salt and water, and beat again.  Add flour, 2 tablespoons at a time, mixing lightly with a fork until a ball forms.  Without kneading, roll out half at a time, turning often and adding flour as needed.  When it is 1/16th inch thick, transfer dough to a towel-covered surface until it is dry enough to be rolled up loosely without sticking to itself.  Roll up, jelly roll fashion, and cut to desired width.  Cook in boiling soup until tender, 3 to 8 minutes, depending on thickness, or freeze for later use.

61. Carrot/Pecan Spice Cake
Farm Journal’s Country Cookbook- 1972 edition;
(Bundt cake modification- Lloyd Craft Farms- Terri Craft)

“A spiced nut cake that keeps well if you hide it—a real treat.”  Use the Deep Purple carrots! 

1-1/4 c. olive oil (or salad oil)
2 c. sugar

2 c. sifted whole wheat flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 t. ground cinnamon

4 eggs

3 c. grated raw carrots
1 c. finely chopped pecans

*Powdered Sugar

Directions:

  • Combine oil and sugar; mix well.
  • Sift together remaining dry ingredients. Sift half of dry ingredients into sugar mixture; blend.  Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition.
  • Add carrots and mix well; then mix in pecans. Pour into lightly oiled Bundt pan.  Bake at 325 degrees about 1 hour and 10 minutes.  (Done when the toothpick comes out clean.)  Cool in pan upright on rack.  Lightly go around the inside edge with a small spatula and then turn upside down onto a large plate.
  • Lightly dust with Powdered Sugar*

Note:  You can omit the pecans or substitute grated walnuts.  You can add the nuts by sprinkling in the pan, or on top of the batter before you place it in the oven. 
You can bake this cake, cool, wrap and freeze it for 2 to 3 months.  To serve, thaw cake in wrapper 2 hours at room temperature.  Glaze with Orange Glaze**

**Orange Glaze-
Combine 1 c. sugar and ¼ t. cornstarch in saucepan.  Slowly add 1 c. orange juice and 1 t. lemon juice and stir until smooth.  Add 2 T. butter, 2 T. grated orange peel, and ½ t. salt.  Cook over low heat until thick and glossy.  Cool before spreading on cake.

62. Creamy Cauliflower Soup
(BlenderGirl.com)

Serves 6-8

2 T Olive oil
2 cloves garlic- minced
2 C leeks (white part only)- thinly sliced
1 t salt

1 large head Cauliflower

7 c vegetable broth

¼ C raw unsalted cashews or blanched slivered almonds

3 T chives- chopped, to serve (nutmeg option)

DIRECTIONS:

  1. In a large saucepan, heat the oil over medium heat and saute’ the garlic, leeks, and ¼ t salt for about 3 minutes, until the vegetables are soft.  Add the cauliflower and saute’ for another minute.
  2. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for 20 to 30 minutes, until the cauliflower is completely tender.
  3. Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.
  4. Pour the soup into your blender in batches and blast on high for about 1 minute, until smooth and creamy.
  5. Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
  6. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.

63.Cream of Leek and Potato Soup
(Recipe courtesy of Julia Child, Julia’s Kitchen Wisdom, Alfred A. Knopf, 2000)
Serves 6

Ingredients:

  • 3 cups sliced leeks, white and tender green parts
  • 3 cups peeled and roughly chopped baking potatoes, like russets
  • 6 cups water
  • 11/2 teaspoons salt
  • 1/2 cup heavy cream
  • 1/2 cup creme fraiche or sour cream
  • 1/3 cup minced chives or parsley

Directions:

In a large heavy saucepan, bring the leeks, potatoes, water, and salt to boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Season to taste, and puree with a handheld immersion blender, or in batches in a food processor.

Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche (or sour cream) and sprinkling of fresh chives (or fresh parsley).

64. Homemade Pumpkin Pie

(Terri Craft)

Crust– 2 C flour, 1 t salt, roughly 2/3 (or less) coconut oil, roughly 1/4 C COLD waterCombine flour and salt, ‘cut in’ oil, then add the water until the right consistency:  not too dry and not too wet.  Divide in half, lightly knead, and then roll out for the pie crust.  Repeat– Hold in fridge while mixing the filling.

Pumpkin Pie filling–makes 2 pies:

4 C pumpkin puree (cook pumpkin day before–roast in the oven or boil on the stovetop)

2 C brown sugar

1 T molasses (more for color than flavor)

3 large eggs

Mix until smooth, then add:

1T cornstarch
1T cinnamon
1 t ginger
1 t nutmeg
1/2 t clove

After evenly mixed, add 1 pint Half & Half milk.  Mix thoroughly, pour into crusts, bake in oven for 15 minutes at 425 degrees, then reduce heat to 350 degrees for 45-60 minutes.  Pie is down when the jiggle in the center is the size of an baseball.  Cool on racks.  (Filling will continue to cook and thicken while cooling.)

65.  Mushroom & Garlic Chowder
(www.mycopia.com)
Serves 6

Ingredients

  • ¼ pound of bacon
  • 2 cups sliced celery
    (you can substitute celeriac or celery root cut into small cubes)
  • 1 onion, chopped  (I’ve used leeks and cipollini’s, too)
  • 8 ounces mixed MYCOPIA mushrooms
    (gourmet:  alba, mitake, forest nameko, trumpet royale, oyster, etc)
  • ¼ cup flour
  • 1 cup chicken or vegetable broth
  • 1 cup cream
  • ½ cup milk
  • 4 cloves minced garlic
  • Salt and white pepper to taste

Directions

  1. Cut the bacon into ½ inch slices. Sauté until crisp. Reserve 2 tablespoons bacon fat. Place the reserved bacon fat in a medium-sized, heavy bottomed saucepan.
  2. Add the celery, onion and mushrooms. Cook on medium heat while stirring until done.
  3. Sprinkle with flour and stir to combine well. Add the broth and cook until thickened.
  4. Add the cream and enough of the milk to obtain a consistency to your liking. Add the garlic and salt and pepper to taste.
  5. Spoon into soup bowls and garnish with the crispy bacon bits.

 

66. Chile Rellenos Casserole

(The Farmer’s Wife- modification of a recipe by Miriam B Loo)

Serves: 8-12 as a side, 4 as a main dish

Ingredients:

6-8 Poblano Peppers–blistered in the broiler, peeled, and seeded–sliced and laid flat

1-1/2# Monterey Jack cheese, grated

4 eggs, slightly beaten

1/2 c. milk

1 tsp salt

1/2 tsp dry mustard

1/4 tsp pepper

Directions:

Line bottom of lightly greased 12×8 baking dish with half the peppers.  Sprinkle half the cheese over peppers; top with another layer of peppers and sprinkle remaining cheese.

Combine eggs with milk and seasonings. Pour over the peppers and cheese in the dish.  Bake at 350 degrees for 30-35 minutes, or until lightly browned and set.  Let cool 5 minutes before cutting into squares.

 

One response to this post.

  1. Thank you! Made a wonderful salad with your fresh broccoli and cauliflower, olives, feta cheese, red onions and Italian dressing and served on a bed of your greens. I am eating healthy and I feel good!

    Reply

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