Contents
- 1 Penne Alla Norma
- 2 Cooked Tomato Salsa
- 3 Fresh Tomato Sauce
- 4 Fresh Tomato Sauce 2
- 5 Roasted Tomatillo Salsa
- 6 Sweet Minted Eggplant
- 7 Minestrone Soup
- 8 Penne with Roasted Tomatoes and Herbed Goat Cheese
- 9 Cherry Tomato Cream Sauce
- 10 White Bean Chili with Tomatillos and Ground Turkey
- 11 Tomatillo Cilantro Salsa
- 12 Cucumbers with Sour Cream
- 13 Slow Roasted Cherry Tomatoes
- 14 Corn & Tomatillo Soup
- 15 Cold Cucumber Mint Soup
- 16 Chicken and Tomatillo Stew
- 17 Caldo Verde
- 18 Tzatziki
- 19 Kale-Angel Hair with Orange-Chili Oil and Toasted Almonds
- 20 Roasted Carrots with Lemon, Feta, and Mint
- 21 Gazpacho Many Ways
- 22 Smoked Salmon Wrapped in Zucchini
- 23 Eggplant Spread
- 24 French Tomato Tarte
- 25 Herb and Onion Scone
- 26 Zucchini Soup
- 27 Green Beans with Garlic, Lemon, Oregano, and Black Pepper
- 28 New Bedford Portuguese Kale Soup
- 29 Cucumber Dill Greek Yogurt Salad
- 30 Kale with Cannellini Beans
- 31 Spicy Southern Greens with Tasso and Andouille
- 32 Sunday Collards
- 33 Vegetarian Stuffed Zucchini
- 34 Uncooked Refrigerator Pickles
- 35 Sweet Pickled Beets
- 36 Pickled Garlic Scapes
- 37 Whole-Wheat Peanut Noodles with Veggies
- 38 Cold Fresh Pea Soup
- 39 Radish Butter
- 40 Pickled Beets
- 41 Tidewater Coleslaw
- 42 Blanched Sugar Snap Peas
- 43 Garlic Farm Scape Pesto Recipe
- 44 Frittata Bites with Chard, Sausage, and Feta
- 45 Braised Kohlrabi with Tarragon
- 46 Escarole and Rice Soup
- 47 Pennette with Swiss Chard Ragu
- 48 Strawberry-Rhubarb Pickles
- 49 Swiss Chard Stalks with Parmesan Cheese
- 50 Roasted Turnips and Pears with Rosemary-Honey Drizzle
- 51 Peppers and Anchovies
- 52 Escarole and Rice Soup
- 53 Kohl-whaa? It’s on the stand!
- 54 Baby Greens with Roasted Beets and Potatoes
- 55 Double Celery Soup
- 56 Roasted Cherry Tomato and Fennel Soup
- 57 Low Fat Roasted Vegetable Broth
- 58 Beets Roasted with Raspberry Vinegar
- 59 Super-Quick Vegetarian Borscht
- 60 Gently Stewed Beets
- 61 Turnip &Turnip Green Soup
- 62 Turnip & Potato Gratin
- 63 Caramelized Turnips
- 64 Spinach Rice
- 65 Potato and Spinach Soup
- 66 Wilted Spinach With Garlic
Recipes by Ingredient
basil beets bell peppers blueberries bok choy butternut squash cabbage carrots celeriac celery chard cherry tomatoes chives cilantro collards cucumber dill eggplant garlic garlic scapes green beans hot peppers kale kohlrabi leeks lettuce mint napa cabbage onion parsley parsnips potatoes rosemary sage scallions spinach strawberries sweet potatoes swiss chard thyme tomatillos tomatoes turnips winter squash zucchiniRecipe Archive (most recent first)
Penne Alla Norma
Adapted from Fresh Flavor Fast Ingredients 1 lb penne 1/4 cup olive oil 1 onion halved and thinly sliced 4 garlic cloves thinly sliced 1/4 tsp crushed red pepper flakes 1 large eggplants cut in 1/4" chunks 1 1/2 lbs plum tomatoes cored and cut into 1/2" chunks 2 Tbl...
read moreCooked Tomato Salsa
You can make this salsa now, or partially prepare and freeze for use later, when the summer tomatoes are just a distant memory. To make ahead, complete steps 1-3 and freeze. When ready to use add the lime juice and cilantro. Ingredients 5 Roma (plum) Tomatoes...
read moreFresh Tomato Sauce
Adapted from Marcella Hazan. This recipe is a great way to preserve some of your summer tomatoes. To make ahead and store, complete steps 1-4 then freeze. To use, defrost cooked tomatoes and complete steps 5-7. Ingredients 2 lbs. plum Tomatoes 1/2 cup olive...
read moreFresh Tomato Sauce 2
Adapted from Machella Hazan Here's another sauce option for preserving the summer bounty of tomatoes. To preserve this sauce cook the tomatoes with carrots celery and onion and freeze. When ready to use, defrost, purees, heat, and adjust seasonings. ...
read moreRoasted Tomatillo Salsa
Adapted from Rick Bayless You can make this salsa with fresh ingredient to eat now, or preserve to later in the winter. To preserve for later, roast the tomatillos and hot peppers puree and freeze. Later add the cilantro and onion. Ingredients 3 or 4 medium...
read moreSweet Minted Eggplant
Adapted from Pickled by Kelly Carrolata These pickles are best served at room temperature Ingredients 1 pd small eggplants cut in 1/2" thick rounds 1 Tbl pickling or canning salt 2 Tbl Lemon Juice 2 Tbl White Vinegar 2 Tbl Honey 1/2 cup Olive Oil 2 Tbl minced Garlic...
read moreMinestrone Soup
Adapted from Vegetarian Pleasures Ingredients 1/4 cup Olive Oil 2 large Onions diced 6 Garlic Cloves minced 1 28 oz can Tomatoes chopped with their juice 12 cups vegtable stock 1 Carrot thinly sliced 2 Celery ribs thinly sliced 1 cup diced Green Beans 1 medium Potato...
read morePenne with Roasted Tomatoes and Herbed Goat Cheese
Adapted from Home Cooking with the Uncommon Gourmet If you want to substitute fresh herbs use 3 times the dried amount Roasted Tomatoes 1 pd Cherry Tomatoes 2 TBL Olive Oil salt and pepper to taste Herbed goat cheese 6 oz Goat Cheese crumbled 1 tsp dried Basil 1/2 Tsp...
read moreCherry Tomato Cream Sauce
Adapted from The Cremaldi Cookbook by Catherine Trio Cremaldi Makes enough for 1 1/2 lbs. macaroni 1 pt cherry tomatoes 8 tbl butter 1/2 cup oil 1/2 tsp crushed red pepper 1 heaping teaspoon dried dill or tablespoon fresh 4 tablespoons vodka 1/4 tsp salt 1 cup heavy...
read moreWhite Bean Chili with Tomatillos and Ground Turkey
Submitted by sharer Lisa Shaftel Adapted from www.cooks.com Serves 5 to 6. Ingredients 2 c. (1 lb.) white beans (Great Northern) 2 qts. water 3 tbsp. corn oil 1 1/2 c. chopped onion 1 lb. lean ground turkey 3 lg. cloves garlic 2 tsp. dried leaf oregano 2 (13 oz.) cans...
read moreTomatillo Cilantro Salsa
Submitted by sharer Lisa Shaftel This is a green cooked salsa that will keep for a while in the refrigerator, and can be canned without any loss of color for flavor. Use only fresh ingredients- it’s worth it! This is great with tortilla chips, but it’s also great on...
read moreCucumbers with Sour Cream
Submitted by sharer Lisa Shaftel Tejfeles uborka fözolék from The Paprikas Weiss Hungarian Cookbook Serves 6 Ingredients 4 large cucumbers, peeled 1 tbls salt 2 tbls flour 1/4 cup cold water Pepper ½ cup sour cream 1 tbls fresh lemon juice Directions 1. Cut...
read moreSlow Roasted Cherry Tomatoes
Submitted by Lisa Shaftel Adapted from SimpleBites.net , recipe by Aimee Wimbush-Bourque Also known as oven-roasted tomatoes, these are dynamic, flavor-packed little morsels. For a easy appetizer, serve a bowl of them alongside a wedge of soft cheese and a plate of...
read moreCorn & Tomatillo Soup
Submitted by Lisa Shaftel Adapted from Mission at Turtle Creek (as seen on TV demo) Serves 8 1 1/2 cups tomatillos -- chopped 1 1/2 cups onion -- chopped 2 cloves garlic -- minced 1 tsp olive oil 3 1/2 cups frozen corn -- thawed 1 cup frozen green peas -- thawed...
read moreCold Cucumber Mint Soup
Submitted by Lisa Shaftel Adapted from Gourmet | August 1994 Can be prepared in 45 minutes or less but requires additional unattended time. Yield: Makes about 4 1/2 cups 3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced...
read moreChicken and Tomatillo Stew
Submitted by Lisa Shaftel Note: The original recipe uses pork loin, cut into pieces. You can replace the chicken with the pork, if you wish. 2 tablespoons vegetable oil 1 1/2 pounds boneless chicken thighs, cut into 3-inch chunks Salt and freshly ground...
read moreCaldo Verde
submitted by Lisa Shaftel SERVINGS: 6 Although this classic Portuguese soup is simple to make, it requires the highest quality chorizo, a spicy and chewy smoked sausage. It's also best with a leafy kale, such as Russian kale or Tuscan cavolo nero. 2 tablespoons...
read moreTzatziki
Adapted from food.com 3 cups Greek yogurt 3 tablespoons lemon juice (or juice of one lemon) 1 garlic clove, minced 1 large cucumber seeded and diced 1 tablespoon salt (for salting cucumbers) 1 tablespoon fresh dill or 1 tablespoon fresh mint, chopped (or both,...
read moreKale-Angel Hair with Orange-Chili Oil and Toasted Almonds
Adapted from Molly Katsen, Heart of the Plate 2 tablespoons Chinese chili sauce 1 teaspoon minced or crushed garlic Up to 1 teaspoon grated orange zest 2 teaspoons agave nectar or sugar ¼ heaping teaspoon salt, or more to taste 2 teaspoons cider vinegar or unseasoned...
read moreRoasted Carrots with Lemon, Feta, and Mint
Adapted from Not your Mother's Casseroles 9 x13 dish Bake time 30-45 minutes 2 lbs. carrots peeled and sliced on the diagonal into 1/2 " pieces 2/3 cup olive oil Zest and juice of 2 lemons 1/2 tsp red pepper flakes 4 oz feta crumbled 1/2 tsp salt 1/2 cup fresh mint...
read moreGazpacho Many Ways
Gazpachos. Mark Bittman, The New York Times, August 2014 Submitted by sharer Lisa Shaftel Avocado and Pea 2 avocados; 2 cups cooked fresh or frozen peas; 2 tablespoons olive oil; 3 tablespoons lemon juice; 2½ cups water; salt and pepper. Serve smooth. Garnishes:...
read moreSmoked Salmon Wrapped in Zucchini
Adapted from Chef Franck Zucchini Soft cream cheese Dill Smoked salmon sliced same width as zucchini Instructions 1. Slice zucchini thin on a mandolin (you can also use a vegetable peeler or a knife) 2. Layer soft cream cheese on top (or regular cream cheese whipped...
read moreEggplant Spread
Adapted from The Barefoot Contessa 1 medium eggplant 2 red bell peppers seeded 1 red onion, peeled 2 garlic cloves minced 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste Directions Preheat...
read moreFrench Tomato Tarte
Adapted from Chef Franck 1 sheet Puff Pastry 1 egg yolk Dijon mustard Swiss cheese Tomatoes Olive oil Thyme Instructions One sheet of puff pastry (you can find puff pastry in the freezer section of the supermarket; there are usually two in a package). Defrost and...
read moreHerb and Onion Scone
adapted from Salt Meadow Farm CSA 3 c. unbleached flour 1/2 c. sugar 1 T baking powder 1/2 tsp salt 3/4 c. unsalted butter (chilled and cut into 1/2 inch pieces) 4 ounces cream cheese, chilled 1 egg 1/2 c. plus 2 T of buttermilk 1 T fresh sage (I was very generous...
read moreZucchini Soup
Zucchini soup 1 Tbl butter 2 Tbl olive oil 1 onion chopped 2 lb. peeled cubed zucchini 2 ½ cups vegetable broth 1/8 of light cream or to taste Salt and pepper Hot chili oil (optional) Melt butter and oil in saucepan Cook onion until soft Saute zucchini until soft...
read moreGreen Beans with Garlic, Lemon, Oregano, and Black Pepper
Adapted from Gardeners’ Community Cookbook. 1 lb green beans 2 tbsp olive oil 2 cloves garlic Big pinch of salt 1 tsp finely chopped fresh oregano leaves 1/4 tsp freshly cracked black pepper 2 tbsp lemon juice (I like a little less) 1. Bring a large pot of...
read moreNew Bedford Portuguese Kale Soup
Adapted from cook.com This soup can be frozen, but don't leave it too long the potatoes will get mushy. 1-2 lbs fresh/frozen Kale 1 large yellow Onion diced 3 Potatoes, peeled large dice 2 Chourico or Linguica, sliced 8 cups chicken or pork broth 1/4 cup Olive Oil 6...
read moreCucumber Dill Greek Yogurt Salad
Adapted from Amy Johnson | She Wears Many Hats 4 large cucumbers (about 2 pounds) 4 tablespoon plain Greek yogurt (I used 0% fat) 1 tablespoon dill 1 tablespoon rice vinegar (substitute red or white wine vinegar if needed) ½ teaspoon sugar ½ teaspoon salt ¼ teaspoon...
read moreKale with Cannellini Beans
Adapted from - Deborah Madison, Vegetarian Cooking for Everyone 1½ - 2 lb. kale or mixed greens (chard, collard, etc.), stems & ribs removed 1-1/2 Tbs olive oil 1 small onion, finely diced pinch red pepper flakes 2 plump garlic cloves, minced fresh lemon juice 2...
read moreSpicy Southern Greens with Tasso and Andouille
From Rivershack Tavern Jefferson LA/Guy Fiere 2 large bunches of collard or turnip greens stemmed and rough chopped (about ten qts) ½ cup rendered bacon fat 8 oz Tasso diced 8 oz Andouille sausage cut into rounds 1 cup diced onions ½ cup diced celery ½ cup diced green...
read moreSunday Collards
Adapted from the Lee Brothers Serves 6 1 Tbl Extra Virgin Olive Oil 1 Smoked ham hock, smoked hog jowl or ¼ lb slab bacon diced 8 cups water 3 Dried chile peppers or 1 TBL crushed red pepper flakes 1 Tbl Kosher salt 4 pds Collard Greens, ribbed washed and cut into 1”...
read moreVegetarian Stuffed Zucchini
Submitted by Linda Clayton Adapted from Lebanese Cuisine by Annisa Helou About 3 ½ pounds small white or young green zucchini (24) Vegetarian stuffing (below) May add ground meat to mix (optional) Prepare zucchini Core the zucchini- discard stem ends of zucchini,...
read moreUncooked Refrigerator Pickles
Adapted from Cooks.com 1 cup vinegar (I use white vinegar) 2 cups sugar 2 Tbsp. Salt 1 Tbsp. celery seed 1 cup raw onion rings 6 cups cucumbers, thinly sliced 1. Combine vinegar, sugar, salt and celery seeds. Heat to the boiling point. Pour over sliced onions and...
read moreSweet Pickled Beets
Submitted by Lisa Shaftel Clean glass Mason jars. 1 quart wide mouth size is good for this. Ingredients: 3 quarts fresh beets, trimmed and scrubbed Brine: 3 ½ cups apple cider vinegar (or half apple cider vinegar and half rice vinegar for milder brine) 2 cinnamon...
read morePickled Garlic Scapes
Submitted by Lisa Shaftel For Canning you need: Clean glass Mason jars. 16 oz. [1 pint] wide mouth size is good for this. Use glass Mason jars with new lids. (Don’t reuse the metal lids, they will never seal airtight.) Knife and cutting board Measuring cup and...
read moreWhole-Wheat Peanut Noodles with Veggies
Adapted from Susie Middleton The Fresh & Green Table This is a cool pasta recipe perfect for picnics or bbqs. Change up the veggies: broccoli, peppers, and beans work just keep them thinly sliced or small-diced. For the sauce 1 large garlic clove 1 piece (about 1¼...
read moreCold Fresh Pea Soup
Recipe from sharer Lisa Shaftel Vegan, 4 servings, make ahead because it’s chilled 2 tbsp butter or olive oil 1 small or 1/3 cup sweet onion, chopped 1 clove garlic, chopped 1 cup fresh peas (shelled) 1 ½ cup water (maybe more) ¼ cup fresh mint leaves 1 tbsp...
read moreRadish Butter
Adapted from The Splendid Table The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor 1/2 pound red radishes, trimmed, at room temperature 6 tablespoons unsalted butter, completely softened 1/4 teaspoon kosher salt, or ½ teaspoon Maldon salt 1/8...
read morePickled Beets
Adapted Martha Stewart Living 2 pounds small beets, scrubbed well 1/2 cup rice-wine vinegar 2 tablespoons firmly packed light-brown sugar 1 tablespoon caraway seeds Coarse salt and freshly ground pepper Preheat oven to 350 degrees. Wrap beets in aluminum foil,...
read moreTidewater Coleslaw
Adapted from Thrill of the Grill by Chris Schlesinger and John Willoughby 1 1/2 cups mayonnaise (heavy or commercial is best) 1/2 cup white vinegar 1/3 cup sugar salt and pepper to taste 1 head green cabbage finely shredded 2 carrots finely shredded 1. In a small bowl...
read moreBlanched Sugar Snap Peas
Adapted from Cook’s Illustrated Cookbook serves six Blanch the snow peas 1 tsp salt 1 pd sugar snap peas strings removed 1. Fill a bowl with ice water 2. Bring 6 cups of water to a boil 3. Add peas and salt cook until peas are tender 1 ½ - 2 minutes 4. Drain,...
read moreGarlic Farm Scape Pesto Recipe
Adapted from the Garlic Farm, West Granby Ct. 1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese 1–2 tablespoons freshly squeezed lime or lemon juice, adjusted to taste 1/4 pound roughly chopped scapes 1/2 cup olive oil salt to taste 1. Puree...
read moreFrittata Bites with Chard, Sausage, and Feta
Adapted from Bon Appetit | June 2010 by Tori Ritchie makes 20 as an appetizer or cut larger pieces for a brunch Nonstick vegetable oil spray 1 12-ounce bunch Swiss chard, stems and center ribs removed 1 tablespoon olive oil 1 cup chopped onion 8 ounces mild...
read moreBraised Kohlrabi with Tarragon
Adapted from Greene on Greens by Bert Greene 1 1/2 to 2 lbs. kohlrabi, trimmed, peeled 2 Tbs. unsalted butter 1/4 cup strong chicken broth 1 tsp. fresh tarragon, minced Salt and freshly ground pepper chopped fresh parsley 1. Cut the peeled kohlrabi bulbs into strips...
read moreEscarole and Rice Soup
Adapted from The Classic Italian Cookbook by Marcella Hazan 4 servings 1 head escarole 2 Tblsp. finely chopped onion 1/4 cup butter salt 3 1/2 cups homemade meat broth or 1 cup chicken broth mixed with 2 1/2 cups of water. 1/2 cup rice preferably Arborio 3 Tblsp....
read morePennette with Swiss Chard Ragu
Adapted from Molto Gusto by Mario Batali 1/4 cup virgin olive oil 1 small white onion. halved and sliced 1/4" thin 3 garlic cloves smashed and peeled 1 pd Swiss chard, trimmed of steams and sliced 1/4 " thick salt 4 Tablespoons unsalted butter cut in 4 pieces coarsely...
read moreStrawberry-Rhubarb Pickles
Adapted from The Heart of the Plate by Molly Katzen 1/2 cup white Balsamic vinegar 1/2 cup agave (or light honey or a combination of the two) 2 large Rhubarb stalks cut in 1/8 " pieces 1 pound Strawberries wiped clean, hulled and sliced thickly 1 quart glass container...
read moreSwiss Chard Stalks with Parmesan Cheese
Adapted from The Classic Italian Cook Book by Marcella Hazan For 4 persons 2 bunches of Swiss Chard, the ones with the broadest stalks Salt 1/4 cup Butter 2/3 cup fresh Parmesan Cheese 1. Pull of the leaves and use in a different recipe. Wash the stalks and cut into...
read moreRoasted Turnips and Pears with Rosemary-Honey Drizzle
adapted from Susie Middleton's "Fast, Fresh & Green" cookbook Great with white salad turnips 6 turnips (14 to 15 ounces unpeeled and cut into 1/2 to 3/4 inch cubes) 2 bosc pears (firm ripe, 7 ounces each unpeeled cored and cut into 1/2 inch cubes) 1/4 cup...
read morePeppers and Anchovies
Adapted from Marcella Hazan 8 medium sweet peppers 10 large or 20 medium flat anchovies Salt Pepper Oregano 3 TBL capers 4 cloves garlic lightly crushed and peeled Olive oil Place peppers under hot broiler. When skin swells and is partially charred turn. Repeat...
read moreEscarole and Rice Soup
Adapted from Marcella Hazan 1 head escarole (3/4-1 lb) 2 TBL finely chopped yellow onion ¼ cup butter Salt 3 ½ homemade meat broth or 1 cup canned chicken soup mixed with 2 ½ cups water ½ cup rice preferably Arborio 3 TBL fresh grated parmesan Detach escarole...
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Kohl-whaa? It’s on the stand!
It’s kohlrabi time! Kohl-whaa?, you may ask…
Kohlrabi! A crisp, juicy plant also referred to as the ‘turnip cabbage’. It is in the same family as cabbage, kale, brussels sprouts, broccoli, and cauliflower. Peel away the tough outer skin (it can be green or purple) and enjoy it raw or cooked! (It’s great both ways, trust me.)
read moreBaby Greens with Roasted Beets and Potatoes
Here's a recipe sharer Frann Basche found that uses a wide range of herbs grown in our culinary herb garden. Frann reports that she added lovage to the vinaigrette with great results. Edible nasturtiums are available at Stearns Farm for much of the year. Look for...
read moreDouble Celery Soup
From Saved by Soup, Judith Barrett 1 medium-size onion, chopped Salt, sea or kosher and fresh ground pepper 6 ribs celery, with leafy tops – trim bottoms- slice the rest (including leaves) thinly to yield 2 cups 1 small celery root, peeled and diced to yield 1 cup 4...
read moreRoasted Cherry Tomato and Fennel Soup
From Saved by Soup, Judith Barrett 1 pint cherry tomatoes, cut in half and seeded ½ lb fresh fennel (about 1 small bulb), tall stalks and leaves discarded and bulb cut into 2-inch pieces 1 medium-size onion, cut into 2- inch pieces 2 teaspoons olive oil 4 cups chicken...
read moreLow Fat Roasted Vegetable Broth
from Saved by Soup (Note: this writer thinks this is the world’s best veggie broth) 1 large onion, cut into eighths ¼ lb fresh fennel (about ½ small bulb) 1 large leek, wash and cut into 2” pieces 1 lb fresh plum tomatoes, cut in quarters 4 ribs celery, trim and cut...
read moreBeets Roasted with Raspberry Vinegar
From The Cook and the Gardener by Amanda Hesser 1½ lb. beets (washed, trimmed and cut into 1” chunks) ¼ C olive oil 1 tsp. sugar Coarse Salt, Kosher or sea ¼ C raspberry vinegar 1 Tb. chopped flat-leaf parsley leaves - Heat oven to 300 degrees - In a large mixing...
read moreSuper-Quick Vegetarian Borscht
From Please to the Table, The Russian Cookbook By Anya von Bremzen and John Welchman 6 Tb. sweet butter 1 can (6 oz) tomato paste 1 large onion, finely chopped 4 cloves garlic, minced 1 large carrot, peeled and grated 2 Qts. Vegetable or Chicken Stock 1 large green...
read moreGently Stewed Beets
From Quick & Easy Indian Cooking by Madhur Jaffrey 2 lbs. Beets without stems and leaves 1 tsp. ground cumin 3 Tb. vegetable oil 1 tsp. ground coriander 1 tsp. cumin seeds ¼ tsp. ground turmeric 1 bay leaf ¼ tsp. cayenne pepper 1 cup skinned tomatoes chopped ¾...
read moreTurnip &Turnip Green Soup
From Chez Panisse VEGETABLES by Alice Waters 1 Yellow onion ½ tsp. chopped thyme leaves 1 Clove garlic 1 small piece prosciutto or smoked bacon -(a parmesan cheese rind can substitute) 1 TB olive oil 1 TB sweet butter 8 Cups chicken or vegetable stock 2 Bunches...
read moreTurnip & Potato Gratin
From Chez Panisse VEGETABLES by Alice Waters 5 medium Yellow Finn or Russet potatoes Salt – sea or Kosher 10 medium turnips Pepper – fresh ground Butter 2 Cups heavy cream (see *Note below) - Preheat oven to 375 degrees - Peel the potatoes and slice ¼” thick – put...
read moreCaramelized Turnips
From Chez Panisse VEGETABLES by Alice Waters -Preheat oven to 425 degrees. -Rinse and dry turnips (only older, purple top turnips need peeling) -Cut the turnips into halves. Cut big turnips in half lengthwise and slice halves into wedges -Toss turnips with a generous...
read moreSpinach Rice
Adapted from Modern Greek by Andy Harris 4 Tb. olive oil 1 Tb. dried oregano 4 Scallions (including green) fine chopped 1 Tb. dried mint 2 Cloves Garlic 2 lb. spinach 1/3 Cup long-grain white rice (washed) Salt and fresh ground pepper 3 Tb. finely chopped fresh dill...
read morePotato and Spinach Soup
Adapted from INDIA, the Complete Vegetarian Table by Yamuna Devi 6 Potatoes (about 2 lbs.) 6 Cups Vegetable Stock 2 Tb. butter 2 Cups Whole Milk ½ tsp. ground cardamom Salt and fresh ground pepper 1 tsp. ground coriander ½ Tb. brown mustard seeds 3 Tb. shredded...
read moreWilted Spinach With Garlic
Adapted from The Complete Italian Vegetarian Cookbook by Jack Bishop 2lb. spinach, washed, stems removed 3 medium garlic cloves, minced 2Tb. extra-virgin olive oil Salt -Wash leaves and shake them – do not dry them -Heat oil in a large saucepan –Add the garlic and...
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