Take Root Farm

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24416 Buckley-Tapps Hwy E
Buckley, WA
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Recipe:
Comments: As the days get shorter and the air gets cooler, the smell of warm apples and cinnamon call really brighten your mood.
Ingredients: 1 tablespoon butter 3 apples, peeled and sliced
2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup raisins
3/4 cup unbleached or all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
1 1/2 cups 1% milk
2 eggs
1 egg white
2 teaspoons vanilla extract
Instructions: 1. Preheat the oven to 375°F.
2. Melt the butter in a 10" ovenproof skillet over medium-high heat.
Add the apples.
Cook for 2 minutes, or until slightly softened.
3. Add the brown sugar, cinnamon, and raisins.
Cook for 5 minutes, turning occasionally, or until the apples are tender when pierced with a knife.
4. Meanwhile, in a large bowl, combine the flour, sugar, and salt. 5. In a medium bowl, whisk together the milk, eggs, egg white, and vanilla extract. Add to the flour mixture. Whisk just until smooth. Pour into the skillet with the apple mixture. 6. Bake for 40 to 45 minutes, or until golden brown and puffed. Remove to a rack to cool for 5 minutes. 7. To serve, cut into wedges. With a pancake turner, lift each wedge and turn, apple side up, onto a plate.
Serving Size: 4

Recipe:
Comments: From CDkitchen.com
Ingredients: 1/4 cup butter
3 cups onion, chopped
6 cups stale bread, cubed
3 green apples, peeled and chopped
3 tablespoons fresh sage, chopped
1/4 cup parsley, chopped
3/4 cup chicken stock
Salt and freshly ground pepper
Instructions: Melt butter in a skillet on medium heat. Sauté onion for three minutes or until softened. In a bowl, combine cooked onion with dried bread cubes, apple, and herbs. Add enough chicken stock to moisten. Season well with salt and pepper. Stuff into turkey, chicken or Cornish hens.

Variation:

Add dried cranberries or other dried fruits, use less sage and add some thyme.
Serving Size: 7

Recipe:
Comments: by M. Allan Schanbacher
Ingredients: 5 apples, peeled, cored, and coarsely chopped
1/4 c brown sugar
Juice of 1 small lemon
1/2 c apple cider
Instructions: Put apples, sugar, lemon juice, and cider in a large heavy pot. Bring to a boil over high heat, then reduce heat to medium, and cook, stirring occasionally, until apples have absorbed all the juices and are soft but still holding their shape, about 30 minutes. Remove from heat, and serve warm or at room temperature.
Serving Size: 2-3

Recipe:
Comments:
Ingredients: 2 apples, peeled and cored
1/4 cup fresh-squeezed orange juice
cinnamon to taste
Instructions: Blend all the ingredients in a food processor or high powered blender until smooth and creamy.
Serving Size: 2

Recipe:
Comments: This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely and luxurious weekend morning. By using nonfat instead of whole milk and eliminating the egg yolks, the calories are cut by half and the fat is reduced by nearly 80 percent in our griddle-free version. Servings: 12 servings MAKE AHEAD TIP: Prepare through Step 3 and refrigerate for up to 1 day.
Ingredients: 3 cups nonfat milk
2 cups pasteurized liquid egg whites, such as Egg Beaters
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1-pound loaf sliced whole-wheat bread
1 cup chopped dried apples, (3 ounces)
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon confectioners' sugar
Instructions: 1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.

2. Trim crusts off 8 bread slices and set aside.
Cut the crusts and the remaining bread into 1-inch pieces.
Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.

3. Coat a 9-by-13-inch baking pan with cooking spray.
Transfer the bread mixture to the pan.
Lay the reserved crustless slices evenly on top, trimming to fit.
Whisk the milk mixture one more time, then pour evenly over the bread.
Press the bread down with the back of a wooden spoon, making sure it's evenly moist.
Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.

4. Preheat oven to 350 degrees F.

5. Bake the casserole, covered, for 40 minutes.
Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more.
Let stand for 10 minutes; dust with confectioners' sugar and serve.
Serving Size: 4

Recipe:
Comments:
Ingredients: 3 cups (15 ounces) all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup (8 ounces/2 sticks) unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
2-1/2 cups (1 pound 1.5 ounces) granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla
1-1/4 pounds tart apples, peeled and diced (about 3 cups)
Confectioners' sugar, for garnish
Instructions: Preheat the oven to 350 degrees F.
Grease and lightly flour the baking pan.
Sift flour, baking powder, salt and cinnamon together and set aside.
Cream butter, cream cheese and sugar.
Put butter, cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment.
Beat ingredients on medium-high speed until mixture is very light in color — almost white — and the texture is fluffy.
This will take about 6-8 minutes.
Scrape the sides and bottom of the bowl once during the process to insure that butter is evenly incorporated.
Add eggs and vanilla.
Crack eggs into a liquid measure and add vanilla.
With the mixer on low speed, slowly pour mixture into the bowl allowing eggs to fall in one at a time.
Scrape the bottom and sides of the bowl.
Add dry ingredients and apples.
Add sifted dry ingredients on low speed; stop mixing as soon as flour is incorporated.
Fold apples in by hand using a stiff spatula and scrape batter into the prepared pan.
Place pan in the middle of the oven and bake 60-75 minutes rotating the pan halfway through the baking time.
When cake is finished, a wooden skewer inserted in the middle should come out clean.
Allow cake to cool 15 minutes before removing it from pan.
Cool completely and cover with a thick dusting of confectioners' sugar.
Serving Size: 4

Recipe:
Comments: This classic apple pie combines Fuji and Granny Smith apples for a deliciously tart-sweet flavor. We bake this pie long enough for exceptionally tender apples.

Nutrition Info

Per Serving (146g-wt.): 310 calories (160 from fat), 18g total fat, 5g saturated fat, 3g protein, 36g total carbohydrate (3g dietary fiber, 10g sugar), 5mg cholesterol, 320mg sodium
Ingredients: 3 Fuji apples, cored, peeled and sliced
3 Granny Smith apples, cored, peeled, and sliced
2 TB unbleached white flour
3/4 cup natural brown sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp sea salt
1 TB organic butter
2 (9-inch) pie crusts (for a double crust pie)

Ingredient Options:

brush the top of the pie with a little milk and sprinkle with raw turbinado sugar before baking.Preheat oven to 350°F.
Instructions: Place apple slices in a large bowl. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Toss into the apples using clean hands. Place apples into prepared pie crust. You may find you have to pile them high depending on your pie plate. Cut the butter into small pieces and lay all over the apples. Top with the other crust and flute the edges. Make 3 slits in the top of the pie to allow steam to escape.

Place the pie on a cookie sheet to catch any hot filling that may bubble over. Bake for 1 to 11/4 hours or until golden and bubbly.
Serving Size: 4

Recipe:
Comments: Recipe submitted by Kim Ode of Jubilee Naturals
Ingredients: 2cups chopped cabbage 2 cups broccoli 1 cup english cucumber 1 cup (thawed)frozen peas 1/4 cup minced onion 3/4 cup organic seedless raisins 1/2-3/4 cup chopped organic red apple 1 cup mayo 2 generous tsp. curry powder 1 cup walnuts or pecans (optional)
Instructions: Combine all ingredients in large bowl and keep chilled
Serving Size:

Recipe:
Comments:
Ingredients: Fake Apple Pie (aka zucchini cobbler)(

) Topping: 8 cups sliced peeled zucchini (seeds removed) 2/3 cup lemon juice (Real-lemon ok) 1 cup sugar 1/2 tsp nutmeg 1 tsp cinnamon )(

) Crust: 4 cups flour 1 1/2 cup sugar 3 sticks margarine (1 1/2 cups) )(

) Mix crust by cutting margarine into flour and sugar until crumbly like cornmeal. )(

) Cook zucchini and lemon juice together until zucchini is tender. Add sugar, nutmeg and cinnamon. Simmer for about one minute.)(

) Add 1/2 cup crust mix to zucchini and stir. )(

) Pat half of crust mixture in bottom of 11 x 16 pan. Bake at 375° for 10 minutes.)(

) Spoon filling over crust and crumble remaining crust mix over top. Bake at 375° for 30 minutes or until golden brown.
Instructions:
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 3 large Granny Smith apples, sliced
3/4 Cup brown sugar
4 eggs, separated, room temp
3 Tblsp. butter (plus)
Juice from 1/2 lemon
Zest from 1/2 lemon
Cinnamon
Instructions: In 8" cast iron skillet, sauté apples over medium heat in butter with 1/4 C brown sugar and lemon juice until glazed, turning frequently. Beat egg whites to soft peaks. Add 1/4 Cup brown sugar and beat until stiff. Beat yolks with 1/4 Cup brown sugar and lemon zest until thick and lemon colored. Fold in whites.

Sprinkle apples in pan with cinnamon.

Spoon whites over apples and bake at 375 for 15 - 20 minutes or until golden brown and set.

Serve at once, flipped over and topped with whipped cream.

Serving Size: 4

Recipe:
Comments: by Barry Correia, Scott Uehlein, and the Kitchen Staff of Canyon Ranch

The Canyon Ranch cookbook is so filled with delectable-looking treats like this one that it was hard to choose! We decided on this perfect autumn salad, with its maple-baked vitamin-packed squash, crisp apples and Omega-3-rich nuts.

Adapted from Canyon Ranch Cooks
Ingredients: 2 pounds peeled butternut squash, deseeded, and cubed
2 t canola oil
1 T pumpkin pie spice mix
3/4 c red wine vinegar
1/2 c maple syrup
5 Granny Smith apples, cored and cubed
1/2 c pecans, chopped
Instructions: 1. Preheat oven to 400°F. Mix squash with oil in a bowl. Sprinkle in the spice mix and toss to coat. Spread squash on an ungreased baking sheet and bake for 15 minutes, or until golden.

2. In a small bowl, combine vinegar and maple syrup, pour over squash and bake for 5 more minutes.

3. Place apples and pecans in a large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.

HINT: Hack off the stem of the squash with a cleaver and then cut the long part off the bulbous base. Peel the two shapes separately.
Serving Size: 10

Recipe:
Comments: n/a
Ingredients: 1-tablespoon lemon juice
1 pint of strawberries hulled, washed and sliced into halves
1 cup of pineapple wedges, fresh or canned
2 apples cut into squares
2 oranges, peeled and cut into sections
½-cup fruit concentrate or 1/3 cup light honey
½-cup water
½-teaspoon rosemary leaves crushed
¼-teaspoon whole cloves
Two cinnamon sticks
1 tablespoon orange or lemon zest (peel)
Instructions: Combine sweetener, water, rosemary, cloves and cinnamon. Bring to a boil and simmer on low for about 10 minutes. Remove from heat, strain and cool. Combine fruit and lemon juice. Pour syrup mixture over the fruit and mix well but gently.
Chill and serve garnished with orange or lemon zest.
Serving Size: 4

Recipe:
Comments: by Mona Talbott
Ingredients: 3 Golden delicious or Fuji apples
2 T butter
2 T brown sugar
2 t cinnamon

Crisp Topping

1 c flour
1/2 c oats
1/4 c white sugar
1/4 c brown sugar
1/4 c softened butter
Crème fraîche or ice cream
Instructions: Preheat oven to 350°F. Peel the apples and cut them into quarters. Cut each quarter into three pieces. Heat a sauté pan and melt the butter. Add the apples and cook until they are lightly golden and tender. Sprinkle the brown sugar and 1 teaspoon of the cinnamon over them; mix well.

Make a bed of the apples in a 6-inch baking dish. You can add some berries, if you have any on hand.

Make the crisp topping by combining the remaining dry ingredients and butter. With your hands, crumble the mixture into small pea-size pieces. Lightly sprinkle on top of the apples, and bake in the oven for 20 minutes or until the topping is golden brown. Serve warm with crème fraîche or ice cream.
Serving Size: 4

Recipe:
Comments: Slowcooker chicken soup can soothe a weary soul. These days mine is in desperate want of soothing. There are months when life seems to take the lead and you’re always just one step behind – months when obligations never cease, when kids and work and charitable obligations all need your attention NOW and without compromise. There are months when you forget yourself. For me, I turn to this simple recipe for slowcooker chicken soup: just wholesome ingredients, a handful of steps and nourishment that can last for days.
Ingredients: 1 whole chicken (3 to 4 lbs)
unrefined sea salt, as needed
ground black pepper, as needed
2 leeks, white and light green parts only, sliced thin
2 bay leafs
1 yellow onion, peeled and chopped fine
6 carrots, scraped and sliced into rounds 1/4-inch thick
6 celery ribs, sliced 1/4-inch thick
1 lb potatoes, peeled and chopped into bite-sized pieces
1/4 cup minced fresh parsley
Instructions: Rinse the chicken, inside and out, then pat it dry and season it well with unrefined sea salt and ground black pepper.

Place the chicken in a slowcooker with leeks and bay leafs then cover with water. Cook on low for twelve hours.

Add chopped onion, carrots, celery and potatoes to the slowcooker and continue cooking on low for an additional six to eight hours.

Stir in parsley, pick out large bones and serve.
Serving Size: 4

Recipe:
Comments: From fooddownunder.com
Ingredients: 1 16 1/2-ounce can apricot halves in light syrup, sliced
1/4 cup lemon juice
2 teaspoons sugar
1 teaspoon reduced-sodium soy sauce
1 teaspoon ground cumin
4 cups shredded lettuce
1/4 cup fresh cilantro, chopped
2 greens onions, sliced
2 cups fresh bean sprouts
1 8-ounce can water chestnuts, drained and sliced
1/2 cup slivered almonds, toasted
Instructions: Drain apricots, reserving 2 tablespoons syrup. Combine reserved syrup with lemon juice, sugar, soy sauce and cumin. Chill until ready to serve. Place lettuce in serving bowl. Tope with cilantro, onion, bean sprouts, water chestnuts, apricot slices and almonds. When ready to serve, mix dressing well and pour over salad. Toss.
Serving Size: 8

Recipe:
Comments: One of the most delicious & incredibly nourishing salads ever! • ingredient amounts listed in descending order • I often eliminate the onion & garlic & use my Herb Salad Seasoning
Ingredients: Artichoke hearts Chard & kale (mix colors of each & finely slice chard stems diagonally)
Red, yellow & orange peppers (green too – if you like)
Feta cheese
Kalamata olives (sliced in half)
White wine vinegar
Safflower oil
Red onion (I prefer Walla Walla Sweets)
Italian parsley
Garlic
Black pepper
Instructions:
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 2 tablespoons light mayonnaise
1 teaspoon prepared mustard
2 large artichokes
1 tablespoon lemon juice
Instructions: In a small bowl, combine mayonnaise and mustard. Cover and refrigerate until ready to serve.
Wash artichokes under cold, running water. Pull off lower petals and cut off bottom stems (cut flush with the base). Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color.
TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.
In a large pot (big enough to hold the artichokes in a single layer), add approximately 2 cups of water and the remaining lemon juice; bring to a boil.
Place the prepared artichokes in the boiling water, cover with lid, reduce heat to simmer, and let cook for approximately 20 to 40 minutes (depending on size). The artichokes are done when the leaves pull away easily. Remove artichokes from the boiling water with tongs and drain them upside down in a colander (after cooking, artichokes can be stored in an airtight container for a maximum of 3 days). Bring to room temperature before serving. Serve warm or cool with mayonnaise/mustard dip.
Serving Size: 2

Recipe:
Comments: n/a
Ingredients: 1/2 pound baby arugula
1 1/2 T white wine vinegar
4 T extra-virgin olive oil
Salt and freshly ground black pepper
Parmigiano-Reggiano
Instructions: 1. Wash the arugula carefully, making sure sand and dirt are removed, and dry.

2. Place the cleaned and dried arugula in a large salad bowl. Drizzle with the vinegar and oil. Toss to mix well, then season to taste with salt and pepper. Toss again to mix well.

3. Using a vegetable peeler, shave strips of Parmigiano-Reggiano over the salad.
Serving Size: 4

Recipe:
Comments:
Ingredients: ASPARAGUS FILLING:
1 tablespoon olive oil
1 large red onion, diced
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 pound asparagus spears, trimmed, cut into 2" pieces, and lightly steamed
6 cherry tomatoes, quartered
1/4 cup minced fresh cilantro
QUESADILLA:
6 flour tortillas
1/2 cup shredded monterey jack cheese
1 cup green or red salsa
6 cherry tomatoes, halved or quartered
1/4 cup minced fresh cilantro

Alternate: Replace the asparagus with green beans or bell pepper strips.
Instructions: 1. To make the asparagus filling:
In a large nonstick skillet, heat the oil over medium heat.
Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until softened.
Add the garlic, chili powder, cumin, cinnamon, and pepper.
Stir for 1 minute.
2. Add the asparagus, tomatoes, and cilantro.
Cook, stirring occasionally, for 3 minutes, or until the flavors are blended.
Transfer the mixture to a large bowl.
3. To assemble the quesadillas:
Divide the asparagus filling among the tortillas, positioning it on one half of each. Fold the tortillas in half.
4. Clean the skillet and coat it with cooking spray.
Heat over medium-high heat.
Add 2 tortillas and cook for 2 minutes per side, or until golden.
Press with a spatula to flatten slightly.
Repeat with the remaining tortillas.
5. To serve, cut each quesadilla in half and top with the salsa, tomatoes, and cilantro.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 lb asparagus, ends trimmed
3 T butter, room temperature
1/2 c (packed) grated Parmesan
1 T chopped fresh basil or 1 t dried
1 large garlic clove, chopped
1 1/2 t fresh lemon juice
Instructions: Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broiler-proof platter. Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus. Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 24 spears asparagus
1 ripe avocado, pitted and peeled
1 tablespoon lime juice
1 clove garlic, minced
1 1/2 cups cooked cold long-grain white rice
3 tablespoons plain nonfat yogurt
3 whole wheat tortillas 10 inches in diameter
1/3 cup fresh cilantro leaves
2 tablespoons chopped red onion
Instructions: In a medium-sized saucepan over high heat, bring 2 inches water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking process. Drain thoroughly.

In a small bowl, mash the avocado, lime juice, and garlic into a coase puree.

In another small bowl, stir together the rice and yogurt to mix well.

Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side.

Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.

Fold in both sides and the bottom of each tortilla up over the filling; then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.

To serve, cut each wrap in half crosswise.
Serving Size: 6

Recipe:
Comments: n/a
Ingredients: 2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones)*
Freshly grated Parmigiano-Reggiano cheese
4 tablespoons butter
4 eggs
Salt and freshly ground black pepper to taste

* If you can find the purple-tipped asparagus, they are outstanding.
Instructions: Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat and remove asparagus with a slotted spoon; drain on several thicknesses of paper toweling until ready to serve. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly. Divide asparagus among 4 individual serving plates, arrange asparagus like spokes with the tips at the center of the plate. Sprinkle parmesan cheese over the asparagus.

In a medium frying pan over medium heat, heat the butter until just hot enough to sizzle a drop of water. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny. With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break yolks). The eggs should be hot enough to slightly melt the grated cheese.

If the butter hasn’t already begun to brown, increase the heat under the frying pan and cook butter until lightly browned. Pour the browned butter over the top of the eggs.

Serve immediately. Season with salt and freshly ground pepper at the table.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
Instructions: Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.

Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
Serving Size: 4

Recipe:
Comments:
Ingredients: 1 pound fresh asparagus
2 tablespoons rice vinegar
2 tablespoons dry sherry or orange juice
1 teaspoon sugar
1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1/2 teaspoon Dijon-style mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
6 cups torn mixed salad greens
1 tablespoon sesame seeds, toasted
Instructions: Snap off and discard woody bases from asparagus.
If desired, scrape off scales.
In a covered medium saucepan cook asparagus in a small amount of boiling water for 2 to 4 minutes or until crisp-tender.
Transfer asparagus spears to a bowl filled with ice water; set aside.

For dressing, in a food processor bowl or blender container combine rice vinegar, dry sherry, sugar, tarragon, mustard, salt, and pepper.
With processor or blender running, slowly add oil in a thin, steady stream. (This should take about 1 minute.)
Continue processing or blending until well mixed.

To serve, drizzle about half of the dressing over the greens; toss to coat.
Divide greens among 4 salad plates.
Pat asparagus dry with paper towels; arrange on top of greens.
Drizzle asparagus with remaining dressing.
Sprinkle with sesame seeds.
Serving Size: 4

Recipe:
Comments:
Ingredients: (

) Asparagus Soup w/Parmesan Sprinkle(

) 1 T. extra-virgin olive oil 1 small onion, chopped 1 minced clove garlic 2 1/2 lbs asparagus cut into 1 1/2" pcs 4 cups chicken broth 4 t. grated Parmesan cheese salt and pepper (

) Saute onoin, garlic and asparagus in oil for 5-7 mins. Add broth and simmer for about 10 mins.(

) Remove from heat and puree with a blender (sometimes I just smash up the asparagus).(

) Season with salt and pepper and sprinkle each serving with Parmesan cheese.
Instructions:
Serving Size: 4

Recipe:
Comments: by Arthur Agatson, MD
Just a few simple ingredients create this rich and flavorful springtime soup. Asparagus is a traditional April treat, but you may not know that it contains glutathione, a potent anticarcinogen, and is an excellent source of vitamins A, C and E, as well as B-complex vitamins, potassium, and zinc. All that in such a luscious little package!
Ingredients: 1 T extra-virgin olive oil
1 small onion, chopped
1 clove garlic, minced
2 1/2 pounds asparagus, tough ends snapped off, and cut into 1 1/2-inch lengths
4 c good-quality vegetable broth
4 t freshly-grated parmesan cheese
Salt and freshly-ground pepper, to taste
Instructions: 1. Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown.

2. Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.

3. Working in batches, puree the soup in a blender or food processor, or use a hand-held immersion blender.

4. Return to the pan and gently reheat, seasoning with salt and pepper to taste.

5. Serve in individual soup bowls with a sprinkle of Parmesan.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 recipe pie crust for 9-inch pan
1 teaspoon all purpose flour
1 bunch asparagus, each spear trimmed 3 inches long
2/3 c half and half
2 eggs
1/2 c fresh grated Parmesan cheese
1 t dried tarragon
1/2 t salt
Instructions: Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F. Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 2 pounds asparagus stalks, washed and trimmed*
3 tablespoons good-quality balsamic vinegar
2 tablespoons minced red onion
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
Coarse kosher salt to taste

* A mixture of green and white asparagus will make a beautiful presentation!
Instructions: Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.

In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.

Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.
Serving Size: 4

Recipe:
Comments: by Sarah Belk King
Tart and tangy flavors—such as citrus juices and balsamic vinegar—have a great affinity for asparagus. Use the best and oldest balsamic vinegar that you can afford: The longer it is aged, the richer the flavor.
Preparation time: 0.500000 minutes
Ingredients: 2 pounds asparagus, tough ends removed
3 T olive oil
1 T balsamic vinegar
2 ounces full-flavored goat cheese (such as Bûcheron), crumbled
Instructions: 1. Bring a pot of lightly salted water to boil. Place the asparagus in the pot and blanch until al dente. Remove asparagus and plunge into ice water to stop cooking. Drain and place on a serving plate.

2. Drizzle with the oil and then the vinegar. Top with goat cheese and serve at room temperature.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
3/4 teaspoon kosher salt
Pinch freshly cracked black peppercorns
2 pounds asparagus stalks, washed and trimmed
Instructions: In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature.

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.
Serving Size: 4-6

Recipe:
Comments: n/a
Ingredients: 2 tablespoons finely chopped hazelnuts
1 1/2 to 2 pounds asparagus stalks, washed and trimmed
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse kosher salt
Coarsely ground black pepper
Instructions: Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes.

Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander. Transfer hot asparagus to serving platter or individual serving plates.

In a small bowl, whisk together orange zest, orange juice, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.
Serving Size: 4

Recipe:
Comments: by Maria Helm Sinskey
If your market carries morels, buy a few and fill in with less expensive, cultivated varieties of mushrooms such as cremini or oyster. Pappardelle is a broad, ribbonlike pasta. If you can't find it, use fettuccine.
Preparation time: 0.100000 minutes
Adapted from Organic Style magazine
Ingredients: 1 pound thin asparagus 3/4 pound mushrooms (morel, cremini, oyster, or a mixture) 2 T extra-virgin olive oil
1/4 pound spring onions (or scallions or baby leeks), trimmed and sliced
1/4 c dry white wine
1/2 c vegetable broth
4 T unsalted butter
Sea salt and freshly ground pepper
8 ounces dry pappardelle or fettuccine
1 T chopped chervil or flat-leaf parsley
Instructions: 1. Cut off tough ends of asparagus and slice crosswise into two-inch pieces. Trim tough stems from mushrooms. If the mushrooms are dirty, quickly rinse in cold water and pat dry before slicing into bite-size pieces.

2. Heat oil in a 12-inch sauté pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned, about 5 minutes.

3. Add onions and cook 1 to 2 minutes, until softened. Add asparagus and sauté 2 minutes. Add wine and simmer until liquid has evaporated, 1 to 2 minutes. Add vegetable broth and bring to a boil. Add butter and toss until melted into vegetables. Season to taste with salt and pepper.

4. Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain and transfer to a large bowl. Mix in the sauce and chervil. Season with additional salt and pepper, and serve.
Serving Size: 4-6

Recipe:
Comments: n/a
Ingredients: 1 lb green asparagus
1 onion, chopped
1.5 tablespoons unsalted butter
2-3 cups chicken broth
1/4 c crème fraîche or heavy cream
1/4 t fresh lemon juice, or to taste
Instructions: Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining butter. Add lemon juice and garnish with asparagus tips.
Serving Size: 4

Recipe:
Comments:
Ingredients: 3 large eggs
4 large egg whites
3 tablespoons 1% milk
salt
ground black pepper
2 tablespoons salted butter
1/3 cup Cheddar cheese
1 cup steamed asparagus tips
Instructions: 1. Preheat the broiler.
In a medium bowl, beat the eggs, egg whites, and milk.
Season to taste with salt and pepper.

2. Melt the butter in a medium cast iron skillet over medium-high heat.
Cook until beginning to brown.
Add the egg mixture and cook, stirring lightly with a fork, until it begins to thicken, 15 to 20 seconds.
Cook, gently lifting edges to allow uncooked egg to run underneath, until half the egg mixture is set, about 6 to 8 minutes. 3. Remove from the heat and sprinkle with the cheese. Top with asparagus tips. Broil 4" from the heat for about 1 to 2 minutes, or until the cheese is melted and the omelet is puffy and set. Slide omelet onto serving plate and cut in half to serve.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 3/4 c crumbled Gorgonzola cheese
6 T butter, room temperature
1 teaspoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh basil
3 garlic cloves, minced
2 pounds asparagus, trimmed
Instructions: Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.) Prepare barbecue (high heat). Whisk oil, basil and garlic to blend in small bowl. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates. Top asparagus with some Gorgonzola butter and serve. (Can also be cooked in the oven using the broiler).
Serving Size: 4

Recipe:
Comments:
Ingredients: 8 ounces dried fettuccine or linguine
8 ounces asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups sliced fresh shiitake or crimini mushrooms
1 medium leek, thinly sliced, or 1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
1/3 cup mushroom broth or vegetable broth
1/4 cup half-and-half or light cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped plum tomatoes
1 tablespoon finely shredded fresh basil 1 tablespoon finely shredded fresh oregano
1/4 cup pine nuts, toasted
Finely shredded Parmesan cheese (optional)
Instructions: Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain.
Return pasta mixture to saucepan; cover and keep warm.
Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated.
Stir in broth, half-and-half, salt, and black pepper.
Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened.
Stir in tomatoes, basil, and oregano; heat through.
Spoon the mushroom mixture over pasta mixture; toss gently to coat
Divide among 4 bowls or dinner plates.
Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.
Serving Size: 4

Recipe:
Comments: by Myra Kornfeld
Ingredients: 1 1/2 pounds medium asparagus
1 1/2 T extra-virgin olive oil
3/4 t salt
1/2 t freshly ground black pepper
Instructions: 1. Preheat the oven to 375°F. Rinse the asparagus; snap off the hard ends and discard them.

2. In a medium bowl, toss the asparagus in the oil to lightly coat the spears; add salt and pepper.

3. Spread the asparagus on a nonstick or parchment-covered baking sheet and roast until tender and beginning to brown, about 20 minutes.

Note: If you want to roast the asparagus faster, turn the oven up to 400°F and roast for about 15 minutes. Adjust the time according to the stalk thickness. Add lemon juice and zest for extra flavor.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 24 thin asparagus stalks, ends trimmed
1 tablespoon plus 1/3 cup olive oil
1/4 cup rice vinegar
2 tablespoons honey
1 garlic clove, minced
1 head lettuce, washed and torn
1 apple, quartered, cored, diced
4 ounces Gruyère cheese, grated
Instructions: Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 30 minutes, turning once. Let cool 5 minutes. Meanwhile, whisk remaining 1/3 cup olive oil, vinegar, honey and garlic in small bowl to blend. Place lettuce in large bowl. Add vinaigrette to greens and toss to coat. Mound salad on plates. Top with diced apple and cheese, dividing equally. Arrange asparagus on top.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons oriental sesame oil
2 large garlic cloves, chopped
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
4 teaspoons sesame seeds
Instructions: Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.
Serving Size: 4

Recipe:
Comments:
Ingredients: 2 cups asparagus, cut in pieces and blanched
2 cups strawberries, sliced

dressing 1/4 cup lemon juice
2 tablespoons vegetable oil
2 tablespoons honey Pour dressing over salad and toss. Chill before serving.
Instructions: Toss the asparagus and strawberries together in a bowl. Set aside.
In a small bowl, combine the dressing ingredients and mix well.
Pour dressing over salad and toss.
Chill before serving.
Serving Size:

Recipe:
Comments: From fooddownunder.com.
Ingredients: 8 green onions
1/2 cup fresh cilantro leaves
2 garlic cloves
4 ounces pared avocado
1 1/2 cup plain yogurt
1/2 cup skim buttermilk
2 tablespoons lime juice
1/2 teaspoon curry powder
1/8 teaspoon ground red pepper
Instructions: In a food processor combine:
green onions
fresh cilantro leaves
garlic cloves

Process until finely chopped and then add:
pared avocado

Process until smooth and then add:
plain yogurt
cup skim buttermilk
tablespoons lime juice
teaspoon curry powder
teaspoon ground red pepper

Process until smooth. Cover and chill at least 1 hour before serving.
Serving Size: 4

Recipe:
Comments: by Susie Quick This dressing also makes a tangy dip for vegetables or chips.
Adapted from Organic Style magazine
Ingredients: 2 med Vidalia or sweet onions, sliced into thick rounds
2 sm. head red leaf lettuce (1/2 pound), torn into pieces
1 c thinly sliced Kirby cucumber
2 ripe Hass avocados
1/3 c loosely packed fresh basil leaves
1 1/2 t minced garlic
1/4 c plain yogurt or buttermilk
2 T fresh lemon juice
3 T white wine vinegar
1/3 c grapeseed or olive oil
Kosher salt and freshly ground black pepper
Instructions: 1. Soak onion slices in cold water 10 minutes; drain. Arrange lettuce, cucumber, and onions in a bowl.

2. Pit and peel avocados; place in a food processor. Add basil, garlic, yogurt, lemon juice, and vinegar; process until combined. Slowly add oil through the machine's feed tube; process until smooth. Dressing should be pourable; add a tablespoon of yogurt if too thin. Season to taste with salt and pepper. Spoon dressing over salad and serve.
Serving Size: 4-6

Recipe:
Comments: From www.boxedgreens.com
Ingredients: 1 cup coarsely chopped fresh basil 1 clove garlic, smashed 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 3/4 cup prepared mayonnaise
Instructions: Pulse basil, garlic, salt and pepper food processor until finely chopped. Add mayonnaise and blend until smooth. Chill covered for up to 1 hour before serving.
Serving Size: 4

Recipe:
Comments: From www.io.com.
Ingredients: 1 cup cooked chicken breast chunks
1 cup cooked rice
1/2 cup red grapes, halved
1/2 cup non-fat mayonnaise
1/4 cup sweet basil, chopped
2 tablespoons sweet onion, chopped
1/4 teaspoon coarse black pepper
1/4 cup chopped pecans
Instructions: Combine all ingredients except pecans and chill thoroughly. Add nuts just before serving.
Serving Size: 4

Recipe:
Comments: Although a basil cake sounds unusual, think of the basil as you would mint rather than as an herb used only in savory cooking. Mash cherries, berries, or any juicy sweet fruit and serve them over the cake with chocolate ice cream or whipped cream for an unbelievably luscious dessert. This cake actually gets better the next day. Cover it well, but do not refrigerate it unless you need to store it for more than a day or two.

From www.writerguy.com/deb/recipes
Ingredients: 2 1/2 cups cake flour 2 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cup granulated sugar
2 large eggs, beaten
1/2 cup chopped fresh basil
2 tablespoons finely grated lemon zest
1 teaspoon vanilla extract
1 cup + 2 tablespoons buttermilk
1 1/2 cup mixed berries (optional)
Instructions: Preheat oven to 375 degrees F. Lightly oil a spring-form pan. In a medium bowl, combine flour, baking powder and salt. Place butter and sugar in a large bowl. With an electric mixer on medium speed, beat until creamy. Add eggs, basil, lemon zest and vanilla. Beat until blended. Add flour mixture, a third at a time, alternating with buttermilk and beating on low speed until smooth.
Pour into prepared pan. Bake 35 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove the sides of the pan and cool completely. Place on a serving plate and top with berries, if desired.
Serving Size: 10

Recipe:
Comments: Serve this sauce with steamed fresh vegetables, such as carrots, potatoes or artichokes.

From fooddownunder.com
Ingredients: 1 cup fat-free chicken or vegetable broth
2 tablespoons cornstarch
2 large egg yolks, slightly beaten
3/4 cup minced fresh parsley
1/2 cup chopped fresh basil
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon finely chopped lemon rind
1 clove garlic, minced
Instructions: Combine broth and cornstarch in a small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Gradually add hot broth mixture to egg yolks; stir constantly with a whisk. Return broth mixture to pan; cook over medium-low heat 15 minutes or until thermometer registers 160 degrees F. Pour into a bowl; stir in remaining ingredients. Cover and chill.
Serving Size: 1-2

Recipe:
Comments: n/a
Ingredients: green garlic(chopped)
leeks (chopped)
pasta
stock or water
bulgar
salt to taste
basil (finely sliced or chopped)
garlic (minced)
Instructions: Sauté finely chopped green garlic and leeks. Add some orzo pasta or any other shape, or spaghetti broken into small pieces, and sauté until brown. Add 2 cups stock or water and bring to a boil. Add 1 cup bulgur and salt to taste, reduce heat to low, cover and cook for 20 to 25 minutes. Let rest 10 minutes. Add in 2 tablespoons finely sliced or chopped basil and 1 teaspoon minced garlic.
Serving Size: 4

Recipe:
Comments:
Ingredients: 2/3 cup raw almonds
2/3 cup pine nuts
1 cup fresh basil leaves, packed
2/3 cup fresh parsley or cilantro leaves, packed
3 garlic cloves
2 teaspoons Braggs Liquid Aminos
2 tablespoons lemon juice
1/2 cup chopped tomato
Instructions: In a blender or food processor, pulse to grind almonds and pine nuts finely (do not puree). Remove and place in a mixing bowl. Blend remaining ingredients in blender or food processor. Combine with nut mixture.

Use as a dip for fresh cut veggies, or a topping for cooked vegetables or potatoes.
Serving Size: 6

Recipe:
Comments: Pesto is one of my all time favorite foods. You can stir it into pasta, use it to dress up boiled potatoes, or add a tablespoon or two to zing up a soup. This recipe is enough for a pound of pasta.
Ingredients: 2 cups basil leaves (packed)
2 tablespoons pine nuts
2 cloves garlic, minced
1/2 teaspoon salt
1/3 cup olive oil
1/4 cup fresh grated parmesan cheese
Instructions: Put basil, pine nuts, garlic, and salt in the container of a food processor. Process briefly. With processor running, pour in the olive oil in a steady stream. Stop machine to scrape down sides and add parmesan cheese. Process again, scraping down sides again if necessary, until you have a smooth paste.
Serving Size: 4

Recipe:
Comments: Adapted from “One United Harvest,” recipes collected by Julie Sochacki, 2005.
Ingredients: basil leaves
parmesan (grated)
pine nuts
garlic
olive oil
pesto
6 hard boiled-eggs
Dijon mustard
mayonnaise
salt and pepper to taste
favorite bread
Instructions: Pesto: 1 cup firmly packed fresh basil leaves, 6 tablespoons grated Parmesan, 1/8 cup pine nuts, 2 cloves garlic in food processor; slowly add 1/4 cup olive oil.

Add 1/4 cup pesto to 6 chopped hard-boiled eggs, 1/2 teaspoon Dijon mustard, and mayonnaise, salt and pepper to taste. Spread on your favorite bread.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 2 teaspoons butter
1 cup cooked spaghetti, linguini, etc.
1 oz feta or goat cheese, crumbled
2 tablespoons fresh basil, shredded
6 eggs, lightly beaten
Instructions: Preheat the broiler.

In a medium skillet (oven-ready and preferably nonstick), melt the butter over medium heat. Distribute the spaghetti evenly over the pan. Press gently with a spatula to flatten. Let it begin to brown, without stirring, about 5 minutes. Sprinkle the crumbled cheese evenly over the past, sprinkle evenly with basil, and pour the eggs over the top, evenly, to cover. Use the spatula to gently press the solid ingredients into the eggs.

Let the frittata cook until the bottom is well set, 5 to 7 minutes. Place the pan about 8 inches from the broiler and let it cook until the eggs are completely set and the top is a nice golden brown.

Serve hot or at room temperature.
Serving Size: 4

Recipe:
Comments:
Ingredients: Braised Romano Beans (

) 1/2 cup extra virgin olive oil 1/2 cup minced celery 1/2 cup minced carrot 1 cup minced red onion (I use Walla Walla) 1 clove garlic, crushed 2 sprigs fresh rosemary 1 teaspoon tomato paste 1 cup peeled, crushed ripe tomatoes, with their juices Salt and freshly ground black pepper 1 1/2 pounds romano beans (flat green or gold beans), ends trimmed 1. Heat oil in a deep skillet or a shallow three-quart saucepan. Add celery, carrot and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.(

) 2. Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust seasoning and serve hot or at room temperature. Yield: 6 servings.
Instructions:
Serving Size: 6

Recipe:
Comments: SELF, July 2005 (adapted from Epicurious.com)
Ingredients: for the salad:
1/3 cup fig (or strawberry) jam
1tbsp olive oil
1/4 tsp ground coriander
4 red baby beets, peeled and diced
4 golden baby beets, peeled and diced
1/2 cup coarsely chopped pecans
1 1/2 lb baby frisée
4 tbsp finely crumbled goat cheese

for the vinaigrette:
5 tbsp sherry vinegar
1/2 red onion, finely diced
1 tbsp mustard seeds
1 tbsp dry mustard
1 tbsp honey
3 tbsp olive oil
Instructions: For salad:
Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.

For vinaigrette:
In a bowl, mix vinegar, red onion, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.
Serving Size: 4

Recipe:
Comments: From www.writerguy.com/deb/recipes
Ingredients: 4 medium beets, including greens
1 cup fresh basil leaves, shredded
4 tablespoons butter
1 tablespoon olive oil
1 clove garlic, crushed
Salt and pepper to taste
Instructions: Cut leaves from beets, leaving about 1" of stems at top of beets. Reserve leaves. Boil beets until done, then peel and cube. Steam or boil leaves in salted water until tender, up to 5 minutes. Set aside. In a pan add butter and shredded basil. Add olive oil, garlic, salt and black pepper. Simmer gently a minute or two. Arrange beet leaves on a serving platter. Spoon beet cubes onto leaves. Drizzle all with the basil butter oil.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 1/3 cups (packed) coarsely shredded peeled beets
1 cup coarsely shredded peeled carrots
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
3 tablespoons olive oil
Low-fat sour cream
Instructions: Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes. Serve pancakes with sour cream.
Serving Size: 4

Recipe:
Comments: by Susie Quick
The amazing variety of beets—long, cylindrical, striped, golden—is celebrated in this colorful dish. To slice vegetables thinly, we like to use a Benriner mandoline (broadwaypanhandler.com).
Adapted from Organic Style magazine
Ingredients: 2 dozen baby beets (red, golden, striped, or a mix), scrubbed and trimmed
4 T extra-virgin olive oil, plus more for drizzling
2 small fennel bulbs with fronds
Kosher salt and freshly ground pepper
1 T balsamic vinegar
1 t honey
1 t minced garlic
6 ounces fresh farmer's cheese
Instructions: 1. Preheat the oven to 400°. Drizzle a small amount of oil over beets and toss well to coat. Wrap beets in aluminum foil (keep colored beets separate from golden), leaving a small tent above them to allow beets to steam. Place beets on baking sheet. Bake 25 minutes (beets should be fairly firm). Remove and let sit until cool enough to handle. Peel and thinly slice beets with a vegetable slicer, such as a Japanese mandoline, or a sharp knife. Chop 1 tablespoon red beets and reserve.

2. Meanwhile, slice fennel paper thin with a vegetable slicer or a sharp knife. Chop 1 tablespoon of fennel fronds; toss in a medium bowl with 1 tablespoon oil and a pinch of salt. Set aside.

3. In a blender or food processor, combine the reserved tablespoon of chopped beets, 3 tablespoons oil, vinegar, honey, and garlic. Puree until smooth. Season with salt and pepper. Arrange fennel on 6 plates along with several wedges of cheese (if cheese is soft, it can be crumbled). Top with sliced beets. Drizzle with beet vinaigrette and serve.
Serving Size: 6

Recipe:
Comments: I made a beet risotto last Sunday for dinner, along with some roasted chicken, and we really liked it.
It dawned on me that other farm members might light this recipe as a fun way to use beets and beet greens.
Ingredients: 1 yellow onion, chopped
2 T olive oil
2 c arborio rice,br> 1 c white wine (or substitute more stock)
5 c chicken stock (or veg stock)
several beets (1 bunch, roasted, skins removed, beets chopped into small dice)
beet greens (1 bunch, rinsed, chopped)
1 c parmesan cheese (grated)
Instructions: In large saute pan, saute onions in olive oil over med-high heat until softened and translucent.
Add arborio rice and stir until coated with oil.
Add white wine, stirring rice until liquid is mostly absorbed.
Add chopped beets, stirring to combine. Start adding stock, in small amounts at a time, stirring frequently.
When rice begins to become tender, add beet greens, and continue adding stock until rice is mostly tender, and consistency of risotto is creamy and fairly thick.
Add parmesan at end, stirring until cheese is melted. Serve warm.
Serving Size: 4

Recipe:
Comments:
Ingredients: 1 1/2 pounds beets - red, yellow, Chioggia, or a mixture
1/4 cup slivered almonds, roasted
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh chives 1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt or sea salt
2 ounces feta cheese, crumbled
A few whole chives for garnish
Instructions: 1. Place beets in a medium pot and cover with water.
Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork.
Drain, let cool, and use a paring knife and fingers to slide off skins.

2. Cut beets into bite-sized pieces and place in a large salad bowl.
Add almonds, olive oil, chives, lemon juice and salt, and toss gently.
Sprinkle with feta, lay whole chives across salad as garnish, and serve
Serving Size: 4

Recipe:
Comments:
Ingredients: Simply grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.
Add chunks of beet when roasting vegetables in the oven.
Serving homemade vegetable juice? A quarter of a beet will turn any green drink into a sweet pink concoction, pleasing both the eyes and the taste buds.
Healthy sauté beet greens with other braising greens such as chard and mustard greens.
Marinate steamed beets in fresh lemon juice, olive oil, and fresh herbs.
Instructions:
Serving Size: 4

Recipe:
Comments:
Ingredients: 2 tablespoons apple-cider, balsamic or red-wine vinegar ,
1/3 cup extra-virgin olive oil
1/4 cup crumbled blue cheese
1/4 cup candied walnuts, roughly chopped
1 shallot, minced
6 to 8 medium-size beets, tops removed
Salt and freshly ground black pepper
Instructions: Heat oven to 400°F.
Wrap beets individually in foil, twisting the ends, and place on a baking sheet.

Bake 60 to 90 minutes, or until a fork easily pierces the flesh.

In a small bowl, combine the shallot, vinegar and a pinch of salt and pepper.
Let stand for at least 5 minutes; whisk in olive oil to make a vinaigrette.

Remove beets from oven and unwrap them.
When cool enough to handle, peel off the skin with your fingers or a small knife.
Slice into wedges or 1/3-inch-thick rounds and place in a serving bowl.

Add vinaigrette and toss to coat evenly.
Top with cheese, walnuts (To save time, beets can be roasted the day before, refrigerated, then reheated.)
Serving Size: 4

Recipe:
Comments: This is a quick and very simple way to really enjoy your beets!
Ingredients: Beets, scrubbed and cut into cubes
Salt,Pepper,and red wine vinegar to taste
Instructions: Scrub beets and trim ends.
Dice into ½ “ cubes, chop stems in 1 ½” lengths and place on top of beets.
Steam in steamer until tender.
Chop greens and add for the last two minutes.
Add butter, salt, pepper and red wine vinegar to taste.
Serving Size:

Recipe:
Comments: *they'll never know there's beets unless you tell them*
Ingredients: 1 tsp vanilla
1 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt (or less)
Frosting of your choice (optional)
1 1/2 cups cooked, peeled, and puréed beets
3 oz. unsweetened chocolate
3 eggs
1 1/2 cups sugar
1 cup oil (I like safflower)
Instructions: Preheat oven to 350°. Prepare beets and set aside. Melt chocolate in a double boiler; remove from heat and cool slightly. In a large bowl, lightly beat the eggs. Add sugar, oil, vanilla, melted chocolate, and beets, stirring well after each addition. In a separate bowl, sift together flour, baking soda and salt. Combine dry ingredients with chocolate mixture and beat until just blended. Pour into a greased and floured 9x13" cake pan and bake for about 35 minutes. Cool before frosting.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: Salad:
1 lb. local seasonal greens mix
1 lb. beets, red or a combination of red and golden
1 large tart apple
2 shallots, thinly sliced
1/2 cup walnuts, roasted
6 oz. Gorgonzola, crumbled

Walnut Vinaigrette:
3 Tblsp red wine vinegar
1 Tblsp balsamic vinegar
2 tsp Dijon mustard
6 Tblsp olive oil
6 Tblsp walnut oil
1/2 tsp salt & pepper to taste
Instructions: Wash the beets and trim the greens (save for sauté). Steam or bake beets (covered) for 30-60 minutes depending on size. Peel when lukewarm and set aside to cool. When cool, cut into wedges, cubes or julienne.

Wash and dry the greens. Cut the apple into quarters, remove the core and thinly slice or julienne.

To assemble, prepare the vinaigrette by combining the vinegars and mustard and then mix in the oils. Season with salt and pepper. Toss the greens with a little vinaigrette and arrange on a platter or individual plates. Toss the beets and sliced shallots with vinaigrette and sprinkle over the greens. Toss the apple with remaining vinaigrette or just enough to coat the slices and sprinkle over the beets.

Top with roasted walnuts and crumbled Gorgonzola.
Serving Size: 4-6

Recipe:
Comments: Gourmet, July 1992
Ingredients: 1 bunch beets, trimmed, leaving 1 inch of the stems intact, and scrubbed
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
1/4 teaspoon sugar
2 1/2 tablespoons olive oil
1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and shredded fine
soft-leafed lettuce, rinsed and spun dry, for lining the plates
Instructions: Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350°F. oven until they are tender. The beets may be roasted 2 days in advance and kept covered and chilled. Unwrap the beets carefully and let them cool until they can be handled. Slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces. In a large bowl whisk together the vinegars, the sugar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well. Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint.
Serving Size: 4

Recipe:
Comments: Jenny this is how I make the beet salad but I am sure any modification you make would be great also. I think the most important part is dressing the beets hot, letting them sit and using a good sherry vinegar. My favorite I get at TOP and is Columela Reserva
Ingredients: 1 Tbl minced shallot 1 Tbl. balsamic vinegar 1 Tbl. sherry vinegar 1 Tbl. olive oil 3 Tbl. fresh orange juice coarse salt & pepper to taste
Instructions: Cut of ends of beets and peel it like a potato. Make cross cuts on beets with uniform thickness (like an super thick potato chip). Wrap beets in foil packet and bake in oven or BBQ just until desired tenderness is reached. They need to hold their shape so not to soft. Place cooked beets in a bowl with their juices. Add dressing to hot beets cover and cool for at least 3 hours. I think overnight is better. Using 4 oranges for every two beets, peel and make orange segements. Take desired amount of mixed greens in a small bowl and toss with some of the dressing from the beet bowl. Arrange beets in the center of the serving dish. Place orange segements in a decorative pattern around the beets. Top beets with the tossed salad. Garnish with a favorite cheese (goat cheese, blue cheese) and sprinkle with a favorite toasted nut (walnut, almond).
Serving Size: 4

Recipe:
Comments:
Ingredients: 6 small golden beets, peeled and cut into 1/2-inch wedges
3 tablespoons olive oil
2 tablespoons red wine vinegar plus additional to taste
1 garlic clove, smashed
1/2 teaspoon kosher salt plus pinch and additional to taste
1/4 teaspoon sugar
2 cups water
1 1/2 cups quinoa, rinsed and drained
2 tablespoons pine nuts
2 cups baby arugula
2 ounces crumbled ricotta salata or feta
Freshly ground black pepper
Instructions: 1. In a pot with a steamer basket, steam the beets until tender, about 12 minutes.
Transfer beets to a large bowl and toss with 2 tablespoons each of the oil and vinegar; mix in the garlic, salt and sugar.
Let sit at room temperature at least 30 minutes.

2. Meanwhile, in another pot, bring the 2 cups water to a boil.
Stir in the quinoa and a pinch of salt.
Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
Fluff quinoa with a fork and let cool.

3. In a small skillet over medium heat, warm remaining oil.
Add the pine nuts and cook, stirring, until golden, about 3 minutes.
Pour pine nuts and oil over quinoa and toss.

4. Remove garlic from beets.
Add quinoa and the arugula and cheese to beets and toss well.
Season with vinegar, salt and black pepper to taste.
Serve chilled or at room temperature.
Serving Size: 4

Recipe:
Comments: by Tamara Holt
Adding the beets to this salad at the last minute prevents them from staining the lettuce leaves red. Use a piece of dental floss stretched tautly to cut the goat cheese into thin disks.
Preparation time 0.150000 minutes
Ingredients: 2 med beets, washed and trimmed
1/2 c walnuts, shaved on a grater or cut into pieces
3 T extra-virgin olive oil
4 t sherry vinegar
1/2 t chopped thyme
1/2 t salt
1 head red-leaf lettuce, washed and torn into pieces
1/2 med red onion, thinly sliced
3 ounces goat cheese, thinly sliced or crumbled
Instructions: 1. Preheat the oven to 450°F. Wrap the beets in foil, place on a baking sheet and bake until tender and easily pierced with the tip of a knife, 45 minutes to 1 hour. Remove and let cool. When cool enough to handle, remove skins from beets and discard. Cut beets into thin wedges. Set aside in a small bowl.

2. Reduce oven temperature to 350°F and toast walnuts in a small baking pan until fragrant, about 7 to 10 minutes. Remove from pan immediately.

3. In a large bowl, whisk together olive oil, vinegar, thyme, and salt. Pour about 1 teaspoon of the dressing into the bowl with the beets, and toss to coat.

4. Add the lettuce to the dressing in the large bowl along with the onion and toasted walnuts, and toss gently. Divide among four serving plates. Arrange the beets on top of the salad, sprinkle with goat cheese, and serve immediately.

Serving Size: 4

Recipe:
Comments:
Ingredients: 6 T olive oil
2 ½ T red wine vinegar
salt and pepper to taste
7 medium beets, with greens
1 cup water
2 T capers, drained and chopped (optional)
¾ cup feta
Instructions: Whisk oil, vinegar, garlic, salt and pepper in a bowl.
Cut green tops off beets and save.
Put beets in a baking dish, add a cup of water, cover and bake at 375 degrees until tender—about 70 minutes.
Peel beets while warm, cut in half, and slice thinly.
Transfer to large bowl.
Mix in capers and ¼ cup of the dressing.
Wash greens and cook in a large pot with a little water until just tender, about 4 minutes.
Drain, cool, and chop coarsely.
Add some more dressing.
Arrange beets in center of platter, surround with dressed greens, sprinkle with feta, and drizzle any remaining dressing.
Serving Size: 4

Recipe:
Comments: The delicate beet greens — which are an excellent source of potassium, folic acid, and magnesium — make this dish even more healthful.
Ingredients: 6 medium beets with beet greens
2 large oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel
Instructions: Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut and peel white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour.
Serving Size: 4

Recipe:
Comments: Active time: 35 min Start to finish: 2 1/2 hr
www.epicurious.com
Ingredients: 6 medium beets( trimmed, leaving 1 inch of stems attached)
about 2 lb carrots, cut diagonally into 3/4-inch-thick slices
2 tablespoons olive oil
Instructions: Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours. Toss carrots with oil and salt and pepper to taste in a shallow baking pan. Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges. Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 8-2 1/2-in-diameter beets, trimmed, scrubbed
4 tablespoons extra-virgin olive oil
2 medium leeks (white and pale green parts), halved lengthwise, thinly sliced
2 cups Chianti or other dry red wine
2 tablespoons (1/4 stick) butter
Instructions: Preheat oven to 450°F. Toss beets with 2 tablespoons oil in 13x9x2-inch glass baking dish. Roast beets uncovered until tender when pierced with knife, about 1 hour. Cool beets slightly, then slip off peel. Cut beets into quarters.

Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add leeks and sauté until translucent and tender, about 12 minutes. Add beets to skillet; sprinkle with salt and pepper. Sauté 5 minutes. Add Chianti and bring to boil. Reduce heat to medium and simmer until wine almost evaporates and glaze coats beets, stirring occasionally, about 15 minutes. Add butter and stir until melted. Season to taste with salt and pepper. Transfer to bowl and serve.
Serving Size: 6

Recipe:
Comments: n/a
Ingredients: 1 Cup fresh or frozen blueberries
1 Tblsp plus 1-3/4 Cups flour, divided
1/2 Cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground nutmeg
3/4 tsp salt
1 egg
1 Cup sour cream
1/3 Cup milk
Instructions: Preheat oven to 400 degrees. Grease twelve 2-1/2 inch muffin cups. In a small bowl, toss blueberries with 1 Tblsp of the flour; set aside. In large bowl, combine the 1-3/4 Cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl, beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy.) Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden, about 20 minutes.

(If using frozen blueberries, lightly dust the unthawed berries with flour immediately before stirring them into the batter.)
Serving Size: 12

Recipe:
Comments:
Ingredients: 2/3 cup sugar
2 tablespoons cornstarch
3/4 cup water
3 cups fresh or frozen blueberries
1 teaspoon melted butter
1 teaspoon ground cinnamon
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons melted butter
Instructions: In a saucepan, combine sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add blueberries. Pour blueberry mixture into a lightly buttered 1 1/2-quart baking dish or 9-inch pie plate. Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter.

Sift together the flour, baking powder, and salt. Pour milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture all at once. Stir just until mixture is moistened and forms a ball. Drop spoonfuls onto the blueberries. Bake at 425° for 25 to 30 minutes, or until lightly browned. Serves 6.
Serving Size: 4

Recipe:
Comments: "This is a simple recipe that tastes delicious. I especially like the almonds in the topping."
Ingredients: 4 cups peaches, peeled and sliced
2 teaspoons lemon juice
3 cups blueberries
3 tablespoons flour
3 -4 tablespoons sugar Topping
1/4 cup firmly packed brown sugar
1/4 cup quick-cooking rolled oats
2 tablespoons flour
2 tablespoons chopped almonds
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons margarine
Instructions: Heat oven to 350 degrees.
In 8-inch square (1 1/2-quart) baking dish, combine peaches and lemon juice; toss gently.

Stir in blueberries, 3 T flour and sugar; toss with peaches.

In small bowl, combine all topping ingredients except margarine. with fork or pastry blender, cut in margarine until crumbly.

Sprinkle over fruit. Bake at 350 for 30 minutes or until golden brown and bubbly.

If desired, serve with light frozen whipped.
Serving Size: 9

Recipe:
Comments:
Ingredients: 2 cups blueberries, fresh or frozen
2 tablespoons lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup milk
1 large egg
1/4 cup melted butter
1 teaspoon vanilla
1 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Instructions: Place blueberries and lemon juice in an 8x8-inch baking dish. In a medium mixing bowl, mix together flour, baking powder, salt, nutmeg, and 3/4 cup sugar. Beat in milk, egg, melted butter, and vanilla. Spread over berries. Mix 1 cup sugar with cornstarch and sprinkle over batter. Pour boiling water over all. Bake at 350° for 40 to 50 minutes.
Serving Size:

Recipe:
Comments:
Ingredients: 22 graham crackers, rolled fine
1/3 c. sugar
1/4 c. butter
3 eggs, well beaten
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1/3 c. white sugar
1 qt. fresh blueberries (or 1 can pie filling [blueberry, cherry or peach] or try 1 qt. fresh strawberries) Whipping cream (for serving)
FOR CANNED PIE FILLINGS:
1 tbsp. lemon juice (only)
FOR FRESH BERRIES:
2 tbsp. cornstarch
1 c. water
1 tbsp. lemon juice
1/2 c. sugar
Instructions: Blend the 1/3 cup sugar and 1/4 cup butter with the crushed graham cracker crumbs. Pat this mixture firmly in bottom of 13 x 9-inch baking pan.

Beat together until creamy the cream cheese with beaten eggs, 1/3 cup sugar and vanilla. Pour over crumb mixture and bake in 350 degree oven for 15 minutes, or until lightly browned on edges and center nearly set. Cool.

If using canned pie filling, mix lemon juice with it before adding to cool custard. Then chill about 8 hours before serving cold with sweetened whipped cream.

For fresh berry filling, sort out 2 cups or less of poorest looking or least ripe berries, stem or clean them and crush with potato masher in small saucepan. Add cornstarch, water and sugar, and cook over low heat, stirring constantly until thick. Remove from heat. Add lemon juice. Cool only slightly before adding the rest of the cleaned berries. (If using strawberries, cut most of any larger ones into smaller slices.) Add the combined berry mixture carefully over cooled custard layer. Chill several hours before serving cold with sweetened whipped cream.
Serving Size: 12+

Recipe:
Comments: n/a
Ingredients: 8 cups chopped baby bok choy and other salad greens, mixed
2 scallions, thinly sliced
2 cloves minced garlic
1T minced ginger
2t rice vinegar
2T sesame oil
1/2t salt
1T toasted sesame seeds
Instructions: In small bowl, whisk together vinegar, oils, salt, garlic and ginger. Adjust to taste. Pour over salad. Add sesame seeds and scallions. Toss well.
Serving Size: 4

Recipe:
Comments: From fooddownunder.com.
Ingredients: 2 tablespoons olive oil
1 tablespoon butter
2 lb salmon fillet cut 4 portions
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 1/2 lb bok choy cut 1 1/2" pieces
1/2 teaspoon grated lemon peel RED PEPPER PUREE:
1/4 cup roasted red peppers patted dry
1/4 cup mild chunky salsa
Instructions: Heat oven to 475 degrees. Place olive oil and butter in a skillet large enough to hold fish in a single layer. Place in oven 3 minutes, until butter is melted. Season fish with salt and pepper. Place fish flesh-side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove from skillet; tent with foil.

Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.

To make puree, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop puree over fish.
Serving Size: 4

Recipe:
Comments: I like this served over cooked mai fun noodles (rice sticks) You could also use rice or noodles if you prefer.
Ingredients: 1lb. Top round or flank steak
1 tbs. cornstarch
2tbs. soy sauce
¼ cup black bean sauce
2 tbs. sherry
2 tsp. vegetable oil (I use olive)
1 garlic clove, minced
1 small onion, sliced
lengthwise into slivers
1 cup celery, cut on the diagonal
1 cup frozen peas
3 cups coarsely chopped bok choy
1 tbs. vegetable oil
Instructions: Thinly slice beef. Cut into bite size strips. Set aside. Combine the cornstarch, soy sauce, black bean sauce and sherry. Mix well and set aside. Heat the first amount of oil in a large skillet or wok until hot. Stir-fry garlic, onion and celery for 1 to 2 min. Add the peas and stir-fry for one minute. Remove the vegetables to a bowl. Add the bok choy . Stir fry for 1 to 2 minutes. Remove to bowl of vegetables. Add the second amount of oil and stir-fry the beef strips in 2 batches for 2 to 3 minutes each. Return all the beef to the skillet and add the stirred cornstarch and black bean mixture. Heat and stir until bubbly and thickened. Add all the vegetables. Cover and simmer for 2 minutes to heat through.
Serving Size: 4

Recipe:
Comments: I fixed this salad for my mom today with the bok choy from our box and she loved it. Hope other people like it too.
Ingredients:
Instructions: Whisk together:
4 tsp rice vinegar
1 tbl soy sauce
1 tsp toasted sesame oil
3/4 tsp sugar

Toss dressing with 5 cups sliced, raw bok choy (about 1.5 lbs)

Top with 2 tbl chopped cashews
Serving Size: 4

Recipe:
Comments: From The Good-for-You Garlic Cookbook.
Ingredients: 1 teaspoon butter
1/2 cup minced leek or onion
4 garlic cloves, minced
4 baby bok choy, thinly sliced
8 cups chicken broth or vegetable broth
2 large potatoes, peeled and diced
2 teaspoons dried chervil (optional)
2 teaspoons dried marjoram
1 carrot, peeled and grated
3 ounces dry vermicelli
Salt and pepper
Instructions: Place butter and 1/4 cup water in soup pot; add leeks and garlic and cook slowly until beginning to brown. Add bok choy, chicken broth and 2 cups water; bring to boil. Add potatoes, optional chervil, marjoram, and carrot. Simmer 25 minutes. Add vermicelli; cook 10 minutes. Add salt and pepper to taste.
Serving Size: 8

Recipe:
Comments: From vegweb.com
Ingredients: 1 pound bok choy
1 tablespoon white wine vinegar
2 teaspoons dijon mustard
2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 small glove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped or grated
Instructions: Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced. Combine vinegar, mustard, soy, etc. and mix well. After bok choy is steamed you have two options: chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over or plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
Serving Size: 4

Recipe:
Comments: This is a great way to use bok choy. To make this a main-dish for four, add 2 cups diced cooked chicken, shrimp or firm tofu with the rice.
From “Better Homes and Gardens, Kids Favorites Made Healthy,” Des Moines, Iowa, 2003.
Ingredients: 1 tablespoons toasted sesame oil
2 teaspoons minced garlic
2 teaspoons minced gingerroot
3 cups mixed cut-up fresh veggies (such as sweet peppers, onion, carrots, sliced mushrooms...)
1 1/2 cups chopped bok choy
3 cups cold cooked rice
1/4 cup reduced-sodium soy sauce
2 tablespoons thinly sliced green onions
Instructions: In a 12-inch nonstick skillet, heat oil over medium heat. Add garlic and ginger; cook, stirring, for 1 minute. Add mixed vegetables and bok choy; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Add rice and soy sauce; cook and stir for 3 minutes. Sprinkle with green onions.
Serving Size: 4

Recipe:
Comments: I tried it with a big bunch (not baby bok choy) with the sesame oil and it turned out like tasty greens you might get in a Chinese restaurant.-Beth Meshke
Ingredients: bok choy
olive oil
sesame oil
soy sauce
Instructions: Don't cut the bok choy bunch apart.
Drizzle it with olive oil and grill, or drizzle it with sesame oil and soy sauce.
Serving Size: 4

Recipe:
Comments: From fooddownunder.com
Ingredients: 1 head bok choy,coarsely chopped
1/4 cup light soy sauce
1/3 cup chicken broth
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 teaspoon sugar
1/4 teaspoon sesame oil
1 garlic clove, minced
2 tablespoons slivered ginger root
Nonstick cooking spray
Instructions: Place the bok choy in the top of a steamer basket over simmering water. Cover and steam the bok choy until tender, about 10 minutes.

Measure the soy sauce, chicken broth, rice vinegar, oyster sauce, sugar and sesame oil into a measuring cup. Set aside.

Cook the garlic and ginger in a small skillet sprayed with nonstick cooking spray over medium heat just until tender, about 1 minute. Stir in the soy mixture. Bring to a simmer and cook 1 minute.

Pour the ginger sauce on a platter, then arrange the steamed bok choy on the platter.
Serving Size: 2

Recipe:
Comments: by Corinne Trang
Ingredients: 2 t vegetable oil
1 large clove garlic
2 pounds baby bok choy
1 T Chinese light soy sauce
1 T toasted sesame seeds
Salt and freshly ground pepper
Instructions: Heat oil in a wok over high heat. Add garlic and stir-fry until golden, about 1 minute. Add greens, soy sauce, sesame seeds, and salt and pepper to taste, and continue to stir-fry until firm yet tender, about 3 minutes.

VARIATION: Substitute spinach, watercress, or a favorite leafy green for the baby bok choy.
Serving Size: 4

Recipe:
Comments: Adapted from www.whfoods.com.
Ingredients: 1/2 cup chopped scallions
1 tablespoons fresh minced ginger
1 whole skinless, boneless chicken breast cut into bite-sized pieces
¾ cup sliced fresh shitake mushrooms
2 cups chopped bok choy
1 tablespoon soy sauce
1 tablespoon rice vinegar
Salt and pepper to taste
Pinch of red pepper flakes
Instructions: Stir fry the scallion in a teaspoon of oil in a non-stick wok or sauté pan for 2 minutes. Add ginger. Continue to stir-fry for another minute and add chicken, stirring constantly. After 2 to 3 minutes, add mushroom and bok choy. Continue to stir fry for another 3 to 4 minutes and add soy sauce, rice vinegar, salt and pepper.
Serving Size: 2

Recipe:
Comments: These are soooo good!
Ingredients: 2c. shredded carrots
1c. shredded zucchini
1c. chopped apple
3/4 c. flaked coconut
1 c. chopped nuts (pecans)
2 tsp. grated orange peel
3 eggs
3/4 c. vegetable oil or grape seed oil
1 tsp. vanilla
1c. white flour
1c. whole wheat flour
3/4 c. Xylitol or sugar
1 Tbs. cinnamon
2 tsp. baking soda
1/2 tsp. salt
Instructions: Mix together carrots, zucchini, apple, coconut, nuts and orange peel. Set aside.
In a large bowl, combine flours, sugar, cinnamon, soda and salt.
Combine eggs, oil and vanilla.
Stir into dry ingredients just until moistened.
Fold in carrot mixture.
pour into greased muffin tins about 2/3 full and bake at 375 degrees for 20 minutes
Serving Size:

Recipe:
Comments:
Ingredients: 1 cup unbleached all-purpose flour
1/3 cup sugar
1/8 teaspoon sea salt
5 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup low-fat vanilla yogurt
1 1/4 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces light cream cheese, room temperature
1/3 cup raspberry jam or preserves (preferably seedless)
3/4 cup fresh raspberries (optional)
3 tablespoons sliced almonds
Instructions: Preheat oven to 350 degrees F.
Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly.
Reserve 1/2 cup for later use.
Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture.
Beat with electric mixer at medium speed until blended.
Pour into 8-inch-round nonstick baking pan.
In a small bowl, combine cream cheese and jam; beat at low speed until blended.
Spread evenly over batter.
Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.
Serving Size: 4

Recipe:
Comments: These have become a staple in our house. Zac and Cole LOVE them, and they are a great, healthy snack, so I thought I'd share it with y'all. I never measure the ingredients exact...just what looks right. So when I made them yesterday, I tried to measure stuff and write it down...some things I forgot to measure...oops :)
Ingredients: about 2 C. oatmeal
about 1/2 C. chopped nuts (any kind)
about 1/4 C. pumpkin seeds
about 2/3 C. dried fruit (we like a mix of apricots and cranberries)
about 1/3 C. coconut flakes
about 1/4 C. flax seeds
I add some wheat germ too for extra Vit. E, Folic Acid, and extra calories for my skinny boys :) but if you want gluten free, then just omit it.
3/4 C. brown rice syrup
1 tsp. or so of vanilla extract
Instructions: 1. Pre-heat oven to 350
2. Toast oatmeal and nuts in the oven for about 15 minutes or so. Cool.
3. Mix everything but the brown rice syrup and vanilla
4. Heat brown rice syrup and vanilla on the stove till it thins out...3 minutes give or take
Serving Size:

Recipe:
Comments: All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.
Ingredients: 2 tablespoons extra-virgin olive oil
2/3 cup finely chopped onion
2/3 cup finely chopped red bell pepper
1/3 cup whole-wheat pastry flour
1/3 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
1 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/3 cup low-fat milk
1/3 cup crumbled feta cheese
1 large egg, well beaten
2 tablespoons tomato paste
2 tablespoons chopped kalamata olives
Instructions: 1. Heat oil in a large skillet over medium heat.
Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes.
Transfer to a large bowl and let cool for 10 minutes.

2. Meanwhile, preheat oven to 400 degrees F.
Coat a mini-muffin pan with cooking spray.

3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.

4. Stir milk, feta, egg, tomato paste and olives into the onion mixture.
Make a well in the dry ingredients; add the wet ingredients and stir until just combined.
Fill the prepared muffin cups two-thirds full.

5. Bake the muffins until lightly browned, 13 to 15 minutes.
Cool in the pan for 5 minutes before turning out onto a wire rack.
Serve warm or at room temperature.

MAKE AHEAD TIP: Store in an airtight container for up to 2 days.
Serve at room temperature or reheat at 350 degrees F.
Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.
Serving Size: 4

Recipe:
Comments: Nutrition facts per bar: 155 calories, 3g protein, 28g carbohydrate, 5g fat (1g saturated), 2g fiber
Ingredients: Nonstick cooking spray
1 cup quick-cooking rolled oats
1/4 cup all-purpose flour
1/4 cup whole wheat flour
2 tablespoons ground flaxseeds
1/2 cup Grape-Nuts cereal
1/2 teaspoon ground ginger
1 beaten egg
1/3 cup unsweetened applesauce
1/4 cup honey
1/4 cup packed brown sugar
2 tablespoons canola oil
1 16-ounce package mixed dried-fruit bits
2 tablespoons sunflower seeds
1/2 cup chopped walnuts
1/4 cup dark-chocolate chips
Instructions: 1. Preheat oven to 325 degrees.
Line an 8-by-8-inch pan with aluminum foil and coat with cooking spray.
Set pan aside.

2. In a large bowl, combine oats, both flours, ground flaxseeds, Grape-Nuts, and ginger.
Add egg, applesauce, honey, brown sugar, and oil; mix well.
Stir in fruit bits, sunflower seeds, walnuts, and chocolate chips.

3. Spread mixture evenly in prepared pan.
Bake for 30 to 35 minutes or until lightly browned around edges.
Cool completely on a wire rack.
Use edges of foil to lift cooked granola from pan, and cut into bars.
Healthy On-the-Go Snack Too busy to bake bars?
Throw these ingredients together for a super­quick kicked-up trail mix (stick to a 3/4-cup serving).
Dark-chocolate chips Dried cherries Almonds Pumpkin seeds Any whole-grain cereal
Serving Size:

Recipe:
Comments: Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.
Ingredients: 2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts, or pecans (optional)
1 10-ounce can pineapple slices
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup canola oil
2 tablespoons pineapple juice, or orange juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple, (not drained)
1 cup grated carrot, (1 large)
1/2 cup old-fashioned oats
3/4 cup raisins, preferably baking raisins (see Ingredient note)
1/4 cup chopped walnuts, or pecans (optional)
Instructions: 1. Preheat oven to 400 degrees F.
Coat 12 muffin cups with cooking spray.
2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup.
Sprinkle nuts, if using, over the sugar.
Stack pineapple slices and cut into 6 wedges.
Place 2 wedges in each muffin cup.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth.
Whisk in oil, juice and vanilla.
Stir in crushed pineapple.
Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.
Stir in carrot, oats, raisins and nuts, if using.
Scoop the batter into the prepared muffin cups (they'll be quite full).
5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes.
Immediately loosen edges and turn muffins out onto a baking sheet.
Restore any stray pineapple pieces and nuts.
Let cool for at least 10 minutes.
Serve upside-down, either warm or at room temperature.
Tip:
Ingredient Note:
Baking raisins, moister than regular ones, ensure a better texture.
To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.
Serving Size: 4

Recipe:
Comments:
Ingredients: 5 cups fresh broccoli florets
4 cloves garlic, chopped
1 1/2 cups diced fresh tomatoes or 1 (15 ounce) can diced tomatoes, no salt added
1 cup tomato or pasta sauce, no salt
1 dash dried hot pepper flakes
1-2 teaspoons Italian seasoning (no salt)
1/4 cup nutritional yeast
Instructions: Steam broccoli until tender.

In large saucepan over medium heat, saute garlic in 1/4 cup water for 3-4 minutes.
Add tomatoes, tomato sauce, hot pepper flakes, and Italian seasoning to taste.
Simmer 10 minutes.
Stir in broccoli and nutritional yeast.
Serving Size: 2

Recipe:
Comments:
Ingredients: Salt and pepper
5 cups broccoli florets
1 tablespoon olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 cup sliced mushrooms
1/4 teaspoon crushed red pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups low-fat milk
1 teaspoon Dijon mustard
1/4 cup seasoned bread crumbs
2 tablespoons grated Parmesan
Instructions: Preheat oven to 350°F. Mist a 9-inch baking dish with cooking spray.
Bring a pot of salted water to a boil.
Add broccoli; cook for 4 minutes.
Drain; rinse under cold water.
Pat dry; transfer to baking dish.
Warm oil in a skillet over medium heat.
Sauté onion for 3 minutes.
Add garlic and mushrooms; sauté for 2 minutes.
Raise heat to high; sauté for 3 minutes.
Add to baking dish and season mixture with salt, pepper and red pepper.
[3]Wipe out skillet; return to medium heat.
Melt 2 T bsp. butter, then add flour.
Cook, stirring, until smooth, 2 minutes.
Whisk in milk; bring to a boil.
Whisk for 5 minutes, until thickened. Add mustard; season with salt and pepper.
Drizzle over broccoli mixture, spreading with a wooden spoon to cover Melt remaining 1 Tbsp. butter.
Combine bread crumbs and Parmesan.
Stir in melted butter.
Sprinkle mixture over casserole.
Bake for 30 to 35 minutes, until bubbly and golden brown.
Let sit for 5 minutes before serving.
Serving Size: 4

Recipe:
Comments:
Ingredients: 6 cups broccoli florets, broken into small pieces
1 cup cherry tomatoes, halved
1 cup Colby and monterey jack cheese chopped into small chunks
½ cup thinly sliced red onions
2 Tbsp. sunflower seeds
1 Tbsp. poppy seeds
½ cup light raspberry vinaigrette
2 tsp. Dijon mustard
1 Tbsp sugar
Instructions: Mix broccoli, cherry tomatoes, cheese, onions, sunflower seeds, and poppy seed in a large bowl.
Combine dressing, mustard, and sugar until well blended.
Pour over broccoli mixture; toss to coat.
Refrigerate at least 4 hours or overnight
Serving Size: 8

Recipe:
Comments: by Dana Jacobi

Adapted from The 12 Best Foods Cookbook, by Dana Jacobi.

When it comes to cancer-fighters, broccoli is right at the top of the list, and this silky-smooth soup is a delicious way to get your broccoli quota.

Creamy without dairy, and made with flavorful, beneficial onions, leeks, and shallots, this easy-to-make soup is proof that healthy foods can be delightfully sensuous and appealing.
Ingredients: 1 bunch broccoli
2 leeks, white parts only, coarsely chopped
1 med onion, coarsely chopped
1 shallot, chopped
2 potatoes, peeled and diced
Salt and freshly-ground black pepper, to taste
4 c water
2 T snipped chives for garnish
Instructions: 1. Chop the broccoli florets, including the thinner stems just below the florets. Reserve the lower stems for another use. 2. Place the broccoli in a large saucepan or a small Dutch oven. Add the leeks, onion, shallot, potatoes, salt, and a few grinds of pepper. Pour in 4 cups water and bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the vegetables are very tender, 30 to 35 minutes. Let the soup sit for 10 minutes to cool slightly. 3. Puree the soup in a blender until it is smooth or use an immersion blender in the pot. Chill thoroughly, 3 hours to overnight. Adjust the seasoning. Divide the chilled soup among 4 bowls and garnish each serving with one-quarter of the chives.
Serving Size: 4

Recipe:
Comments: by Susie Quick
Adapted from Organic Style magazine
Ingredients: 5 T seasoned rice vinegar
4 T fresh lime juice
1 T sugar
2 t grapeseed or canola oil
2 t finely grated, peeled fresh gingerroot
1 to 2 teaspoons finely chopped, seeded hot red chile, or to taste
1/2 t kosher salt
8 c thinly sliced Napa cabbage (about 1 pound)
2 carrots, grated or cut into julienne
1 red bell pepper, cut into thin strips
3 scallions, sliced into thin strips
1/2 c coarsely chopped fresh mint leaves
Instructions: In a large salad bowl, whisk together vinegar, lime juice, sugar, oil, ginger, red chile, and salt. Add remaining ingredients. 2 Toss and let stand, uncovered, at room temperature, 15 minutes before serving.
Serving Size: 4-6

Recipe:
Comments: Adapted from www.cooks.com
Ingredients: 1/2 cup chopped leeks
4 cups shredded cabbage
1 bay leaf
2 tablespoons butter
1 large potato, diced
2 medium carrots, sliced
4 cups beef broth
1 1/2 teaspoons fresh thyme leaves
Salt and black pepper
Instructions: Sauté leeks and cabbage in the butter until limp. Add potato, carrots, broth and pepper. Simmer slowly until vegetables are soft. Remove bay leaf. Add thyme, salt and black pepper, to taste.
Serving Size: 2-3

Recipe:
Comments: n/a
Ingredients: 1 head Savoy Cabbage
1 or 2 carrots
1 or 2 cloves garlic
2 Tbsp dry mustard
2 Tbsp light soy sauce
2 Tbsp Balsamic vinegar
a dash of hot pepper oil
1 small onion
salt and pepper
Instructions: Trim cabbage, cut in half, remove core and slice into thin slivers, shred carrots, thinly slice onion and mince garlic fine. Combine these ingredients in a mixing bowl. Mix remaining ingredients and pour over cabbage. Toss thoroughly. Salt and pepper to taste. Cover and refrigerate. That's it! The flavor improves dramatically if left overnight.
Serving Size: 4

Recipe:
Comments: This is an interesting combination. The amount of leeks and beets are approximate; just use what you have.
Adapted from “One United Harvest,” recipes collected by Julie Sochacki, 2005.
Ingredients: 1 medium leek, cut in 1-inch pieces (white and light-green parts only)
2 medium beets, cut in 1-inch pieces
2 garlic cloves, minced
1/2 head cabbage, thinly sliced
1/8 teaspoon allspice
Dash of cinnamon
3 tablespoons white wine or water
Handful of raisins, to taste
Instructions: Sauté leeks, beets and garlic over medium heat until caramelized, about 30 minutes. Add the cabbage, allspice, cinnamon and wine (or water). Cover and cook 15 to 20 minutes until cabbage is tender. Add raisins just before serving and mix in well.
Serving Size: 3-4

Recipe:
Comments: Gourmet, Gourmet Entertains, August 2004
Ingredients: 1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb green cabbage, quartered, cored, and thinly sliced (8 cups)
3 medium carrots, shredded
Instructions: Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled.

Cooks' note: Coleslaw can be made 1 day ahead and chilled, covered.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 8c. (about one head) cabbage, coarsely chopped
1 1/3c. thinly sliced radishes
1 1/3c. sliced gr. Onions
1 1/3c. chopped cilantro
2/3c. toasted slivered almonds

Other good things to mix in if you have them could be, fresh snap peas, chopped bok choy, shredded or chopped carrots, sliced asain turnips. . .

Mix together (except almonds).

Dressing:
3 Tbs. white wine vinegar
3 Tbs. sugar (I use less)
1 Tbs. soy sauce
1 clove minced garlic
1 tsp. sesame oil
½ tsp. ground ginger or 1 tsp. fresh grated ginger
¼ tsp. cayenne
½ cup mayo (or vegenaisse)
½ cup plain yogurt
Instructions: Mix together. Then mix in with cabbage mixture right before serving. Sprinkle with almonds.
Serving Size: 4

Recipe:
Comments: A colorful, crunchy slaw with a unique flavor.
Ingredients: ½ cup (4 oz. by weight) chopped CRANBERRIES
¼ cup sugar
¼ cup mayonnaise
1 tablespoon orange juice
½ teaspoon salt
3 cups shredded Chinese cabbage (regular may be substituted)
¾ cups drained mandarin orange slices, cut into thirds
½ cup chopped green onions
Instructions: In small bowl combine CRANBERRIES and sugar; set aside. Mix mayonnaise, orange juice and salt until smooth; set aside. In salad bowl combine cabbage, oranges and green onions. Add CRANBERRIES and mayonnaise; toss lightly. Serve immediately.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 (8 oz.) tomato sauce
1 1/2 lbs. smoked sausage or Polish
5 c. water
2 cans kidney beans (15 oz.)
2 carrots, cut up
1/2 cabbage, chopped
1 med. onion
2 lg. potatoes
1/2 green pepper, chopped
Salt and pepper to taste
Instructions: Simmer sausage in 2 cups water 30 minutes. Add remaining ingredients and simmer until vegetables are done. Tastes better the next day.
Serving Size: 4

Recipe:
Comments: From www.cooks.com.
Ingredients: 2 tablespoons vegetable oil
1 large onion, sliced
2 carrots peeled and sliced
8 ounces green beans, halved
2 cups shredded green cabbage
2 cups low-sodium tomato juice
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon turmeric
Instructions: In a large Dutch oven, heat oil. Add onion and sauté 3 minutes, stirring frequently. Stir in carrots, beans, cabbage, tomato juice, coriander, chili powder and turmeric. Heat to boiling. Reduce heat to medium; cover and simmer 20-30 minutes or until vegetables are tender.
Serving Size: 2-4

Recipe:
Comments: Adapted from “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Ingredients: 1 3/4 cups grated carrots
small bunch finely chopped parsley
small clove garlic (minced)
1 1/2T fresh lemon juice
1/8 cup vegetable oil
salt and black pepper to taste
Instructions: Combine: 1 3/4 cups grated carrots, small bunch finely chopped parsley, a small clove garlic (minced), 1 1/2 tablespoons fresh lemon juice, 1/8 cup vegetable oil, and salt and black pepper to taste. Chill.
Serving Size: 3

Recipe:
Comments:
Ingredients: 2c. flour
2c. sugar
1/2 c. unsweetened cocoa
1 tsp. baking powder
1 tsp. baking soda
1 tsp. gr. cinnamon
1/2 tsp. gr. nutmeg 1/2 tsp. salt
1 1/2c. shredded carrots
1 1/2c. shredded zucchini
6oz. semi sweet choc. chips
1c. salad oil
4 eggs
Instructions: In a large bowl, mix flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
Stir in carrots,zucchini, and choc. chips.
In a small bowl, mix oil and eggs
add to dry mix and stir to moisten well.
spread into a oiled 9x13 pan
bake at 325 about 50-55 minutes or until toothpick comes out clean.
cool on rack and sprinkle with powdered sugar.
Serving Size:

Recipe:
Comments: From “One United Harvest, Creative Recipes from America's Community Supported Farms,” recipes collected by Julie Sochacki, 2005.
Ingredients: 1 tablespoons olive oil
1 to 2 large leeks, white and tender green parts only, rinsed well, thinly sliced
1 1/2 cups peeled, diced butternut squash
1 1/2 cups thinly sliced carrots
1/2 cup thinly sliced parsnips
3 cups water, vegetable broth or chicken broth
1/8 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
Salt, to taste
Instructions: Heat olive oil in pan over medium-low heat. Add leeks and sauté, stirring slowly, for 10 minutes. Add squash, carrots and parsnips. Cook uncovered for 7 to 8 minutes, stirring occasionally. Add water or broth, pepper and nutmeg and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes or until vegetables are tender. Add salt, to taste.
If you have no parsnips on hand, simply use potatoes instead.
Serving Size: 2-3

Recipe:
Comments: From melborponsti.com.
Ingredients: 2 pounds carrots, cut into uniform pieces (roughly 2” x ½”)
½ cup unsalted butter (1 stick)V 5½ tablespoons firmly packed brown sugar
2 tablespoons fresh ginger, chopped
Juice of ½ lemon
¼ teaspoon salt
1 clove garlic, crushed
1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
Instructions: Poach carrots in simmering water until just tender. Drain. Melt butter and add brown sugar, ginger, lemon juice, salt, garlic and sage. Stir together. Add carrots and gently sauté 2 to 3 minutes to blend flavors.
Serving Size: 8

Recipe:
Comments: From www.cooks.com.
Ingredients: 3/4 cup water
8 medium carrots (about 1 pound), sliced diagonally 1/2 inch thick
1 stick cinnamon
3/4 teaspoons cumin
1/2 teaspoon ginger
1/4 teaspoon coriander
1/8 teaspoon cayenne pepper
2 teaspoons honey
2 teaspoons lemon juice
Instructions: Bring water to a boil. Add next 6 ingredients. Gently boil; cover and simmer for 12 minutes. Uncover; add honey and juice. Raise heat to high. Boil until all water is gone and carrots are tender, about 4 minutes.
Serving Size: 4

Recipe:
Comments: by Naomi Duguid and Jeffrey Alford
Children love carrots, so this dish should please almost everyone at the table. To allow the strong flavors in the dressing to blend, let it sit for a couple of hours. Toss the dressing with freshly steamed carrots shortly before serving.
Preparation time 0.200000 minutes
Ingredients: 1 t cumin seed
1/4 c cilantro leaves, finely chopped
Scant 1/4 cup mint, finely chopped
1/2 t salt
1/4 c olive oil
2 T red wine vinegar
1/4 t white sugar
3 pounds carrots, scrubbed and thinly sliced (about 18 carrots)
1/4 c plain yogurt
Freshly grated black pepper
Instructions: 1. Using a mortar and pestle or a spice grinder, grind cumin seed to a coarse powder. Transfer to a bowl or glass jar and stir in green herbs and salt, pressing herbs with the back of a spoon to crush them. Add oil, vinegar, and sugar, and mix well. Seal and let stand in refrigerator 1½ hours or up to 6 hours to let flavors blend. 2. Steam carrots. Before serving, remove dressing from refrigerator and stir in yogurt. In a medium bowl, combine the carrots, dressing, and pepper, and toss well. Serve warm or at room temperature.
Serving Size: 9

Recipe:
Comments: by Susie Quick
You can use other vegetables in this brine: Try cauliflower florets, cucumber spears, or celery sticks. These pickles will keep refrigerated for up to one month.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
Ingredients: 4 med carrots (about ½ pound), peeled and trimmed
2 firm, ripe mangos, peeled
6 whole cloves garlic, crushed, plus 1 tablespoon chopped garlic
1 1/2 t kosher salt
1 c white-wine vinegar
1 c water
2 T sugar
Instructions: 1. Cut carrots into narrow 4-inch sticks. Blanch in boiling water 2 minutes. Immediately immerse in cold water; drain. Place in a large glass bowl.

2. Slice round mango cheeks from pit (save trimmings to eat later). Cut into long, thin strips (similar in size to carrots). Place in bowl with carrots and whole garlic cloves.

3. Combine minced garlic, salt, vinegar, water, and sugar in a nonaluminum saucepan; bring just to a boil. Remove from heat and pour hot liquid over carrots and mango sticks. Cool to room temperature. Transfer to jars with tight lids and refrigerate 1 hour (or longer) before serving.
Serving Size: 4

Recipe:
Comments:
Ingredients: 8 tablespoons unsalted butter, melted, plus 1 tablespoon at room temperature
3 pounds butternut squash, peeled, halved, seeded, and diced into 1-inch cubes
3 sweet-tart apples that will keep their shape after baking, peeled, cored, and diced into 1/2-inch cubes
1 1/3 cups dried cranberries
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon finely chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 heaping cup plain flour
Instructions: 1. Preheat the oven to 350°F.
Grease a 9-by-11-inch baking dish with the 1 tablespoon room-temperature butter and set aside.

2. In a large bowl, toss together the squash, apples, cranberries, parsley, thyme, salt, black pepper, and cayenne pepper.
Drizzle in the melted butter and stir to combine, then add the flour and mix to evenly coat the squash mixture.

3. Turn the mixture into the prepared baking dish and bake until the top is golden brown and the squash is tender but not mushy (a paring knife should easily slip into the center of a piece of squash), 45 to 50 minutes.
Remove from the oven and cool 5 minutes before serving.
Serving Size: 6

Recipe:
Comments:
Ingredients: 3 large potatoes, peeled and sliced
1/2 small head cauliflower, coarsely chopped
1 teaspoon olive oil
1 medium onion, chopped
2 ounces turkey bacon, chopped
1 cup (4 ounces) shredded cheddar cheese
Instructions: 1. Preheat the oven to 350°F.

2. Bring a large saucepan of water to a boil over medium-high heat.
Add the potatoes and boil for 15 minutes, or until fork-tender. Remove to a bowl; do not drain the water from the pot.
Add the cauliflower to the pot and boil for 5 minutes, or until fork-tender. Place in the bowl with the potatoes.
Mash with a potato masher or an electric mixer on medium speed.

3. Heat the oil in a small skillet over medium-high heat.
Add the onion and bacon and cook, stirring, for 5 minutes, or until soft.

4. Spoon half of the potato mixture into a baking dish.
Sprinkle with half of the cheese and half of the bacon.
Repeat layering to use the remaining ingredients, ending with bacon.

5. Bake for 10 minutes, or until heated through and the cheese has melted.
Serving Size: 4

Recipe:
Comments:
Ingredients: 1 tablespoon vegetable oil
1/2 large onion, chopped
4 cloves garlic, chopped
1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can black beans, drained and rinsed
1 15 ounce can pinto beans, drained and rinsed
1 8 ounce can no-salt-added tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 6 ounce bag baby spinach
6 whole-wheat fajita-size tortillas
1 1/2 cups shredded reduced-fatMexican-blend cheese
1/2 cup cilantro, chopped
Tossed salad, optional
Instructions: 1. Heat oven to 350 degrees F.
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat.
Add onion and garlic and cook 3 minutes, stirring occasionally.
Stir in beans, tomato sauce, chili powder and cumin; simmer 3 minutes, stirring occasionally.

3. Gradually stir in spinach until wilted, about 3 minutes.
Stir in cilantro and lightly mash bean mixture with a potato masher.
Spoon about 3/4 cup of the bean mixture down center of each tortilla and tightly roll up; place seam-side down in prepared dish.

4. Sprinkle cheese over enchiladas; cover and bake at 350 degrees F for 30 minutes.
Serve warm with tossed salad, if desired.
Serving Size: 4

Recipe:
Comments: Kid Tweak For a less spicy version, cut cayenne down to a pinch. Variation Meatless Variation Eliminate chicken in step one; replace with diced broiled tofu.
Ingredients: 2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs
1/2 teaspoon salt
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 medium cauliflower, cut into florets
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1 14 1/2 ounce can reduced-sodium chicken broth
1 14 1/2 ounce can diced tomatoes
1/2 cup mint, coarsely chopped
2 cups cooked quinoa
Instructions: 1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Season chicken with 1/4 teaspoon of the salt.
Cook for 7 to 8 minutes.
Remove to a plate.

2. Add remaining tablespoon of oil, sweet potatoes and onion to skillet and stir-fry for 5 minutes.
Add cauliflower and cook 3 minutes.
Stir in curry powder, cayenne and the remaining 1/4 teaspoon salt; cook 1 minute.
Add broth and tomatoes; cook 5 minutes, covered, stirring occasionally.

3. Add chicken and heat through.
Stir in mint and serve over cooked quinoa.

Serving Size:

Recipe:
Comments:
Ingredients: (

) Curried Cashew Cauliflower 1 Head Cauliflower cut into large florets ½ cup cashew butter 2 Tbs olive oil 2 Tbs curry powder ¼ tsp kosher salt ½ cup cashews, roughly chopped(

) Preheat the broiler. The rack should be about 3-4 inches from the heat. Wisk together the cashew butter, curry powder, olive oil, salt. Toss the cauliflower and chopped cashews in the curry mixture. Spread out the cauliflower on a cookie sheet. Roast under broiler for 8 to 10 minutes until just tender when pierced and golden brown. Check half way thru and flip with spatula if necessary. Remove from the oven and serve immediately. Serves 6. Enjoy!
Instructions:
Serving Size: 4

Recipe:
Comments: Adapted from www.5aday.com.
Ingredients: 1 clove minced garlic
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon olive oil
1 head of chilled steamed cauliflower, broken into florets
1 slivered red bell pepper
3 tablespoons chopped fresh parsley
Instructions: Mix well:
clove minced garlic
tablespoons red wine vinegar
Dijon mustard
olive oil

Combine:
head of chilled steamed cauliflower, broken into florets
slivered red bell pepper

chopped fresh parsley

Drizzle dressing over vegetables and serve.
Serving Size: 4

Recipe:
Comments: Submitted by: Jim and Carol Hopper
Ingredients: 1/3 cup oil, olive or?
1 tsp sea salt or kosher
¼ to ½ tsp crushed red pepper ( I used red pepper flakes 1tsp)
1 medium head cauliflower 2 ¾ to 3 lbs.
Instructions: Preheat oven to 450 degrees.
In a large bowl combine oil and red pepper.
Add cauliflower and toss to coat.
Place in a shallow baking pan.
Roast 30 to 40 minutes or until cauliflower is gently browned on top.
Serving Size: 4

Recipe:
Comments: Submitted by Jim and Carol Hopper
Ingredients: 1/3 cup oil, olive or?
1 tsp sea salt or kosher
¼ to ½ tsp crushed red pepper ( I used red pepper flakes 1tsp)
1 medium head cauliflower 2 ¾ to 3 lbs.
Instructions: Preheat oven to 450 degrees.
In a large bowl combine oil and red pepper.
Add cauliflower and toss to coat.
Place in a shallow baking pan.
Roast 30to 40 minutes or until cauliflower is gently browned on top.
Serving Size: 4

Recipe:
Comments: Root vegetables have always been popular in Scandinavia because they store well during the long winter months and are therefore available year-round.
Gourmet, February 2004, Gourmet Entertains
Ingredients: 6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 (1-lb) celery root (sometimes called celeriac)
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons minced shallot
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz), toasted and cooled
Instructions: Put oven rack in middle position and preheat oven to 425°F.
Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
Serving Size: 4

Recipe:
Comments: Kids love this easy salad and its a great way to use your parsley!
From www.foodreference.com.
Ingredients: 1 pound elbow macaroni, cooked and very well-drained
1 stalk celery, minced
2 to 3 tablespoons red onion, minced
3 hard-boiled eggs, peeled and diced
1/4 cup sweet pickles, minced
1/4 cup fresh parsley leaves, minced
1/4 cup lemon juice
1 cup mayonnaise
2 teaspoons Dijon mustard
Instructions: Toss all ingredients together and chill well before serving.
Serving Size: 4

Recipe:
Comments: by Frances Boswell
When making this satisfying fall soup, feel free to substitute ingredients according to what looks best in the market: Use the white and light-green parts of two leeks in place of the onion; try a cup of cubed butternut squash instead of the parsnips.
Preparation time 0.200000 minutes
Ingredients: 1 T unsalted butter
1 lg onion, finely chopped
1 clove garlic, finely chopped
1 T fresh thyme leaves or 1/4 teaspoon dried thyme
2 small carrots, peeled and chopped
2 small parsnips, peeled and chopped
1 c French green lentils, rinsed and picked over (about 10 ounces)
1 small ripe tomato, seeded and chopped
1 1/2 t kosher salt
pinch freshly ground black pepper 6 c water
1 small bunch Swiss chard, stems removed, cut into 1-inch pieces (about 2 cups)
Extra-virgin olive oil, for drizzling
Instructions: 1. In a stockpot, melt butter over medium heat. Add onion, garlic, thyme, carrots, and parsnips; sauté, stirring often, until tender, about 5 minutes. Add lentils, tomato, salt, pepper, and the water. Bring to a boil, reduce heat, and simmer uncovered until lentils are tender, about 40 minutes. 2. Add chard to soup and cook until leaves are wilted and tender, about 5 minutes. Season with additional salt and pepper, if desired. Serve with olive oil for drizzling.
Serving Size: 4

Recipe:
Comments: From www.cooks.com.
Ingredients: 1 pound ground beef
1 large chopped onion
1 bunch chopped Swiss chard or bok choy
2 ribs chopped celery
4 chopped carrots
2 medium cubed potatoes
4 cubes beef bouillon
2 quarts of water
Salt, pepper and fresh parsley, to taste.
1 package frozen peas.
Instructions: Brown:
ground beef
chopped onion
Add:
Swiss chard or bok choy
ribs chopped celery
carrots
cubed potatoes
beef bouillon
water
Salt, pepper and fresh parsley
Simmer, uncovered, 1 hour.
Add:
frozen peas
Cook 10 minutes more.
Serving Size: 4

Recipe:
Comments:
Ingredients: 1 ½ lb leeks, washed and cut into thin half moon slices
2 Tbs. olive oil,br> 4 Tbs. unsalted butter Kosher salt to taste
2 bunches chard, stemmed and roughly chopped
6 eggs
Freshly cracked black pepper to taste
1/3 c. freshly grated parmesan
Instructions: Position a rack in the upper third of oven and preheat the broiler.
In a medium sauce pan over high heat add 1Tbs. olive oil and 2 Tbs. butter
Add leeks and generous pinch of salt to melted butter and olive oil.
Saute until leeks are tender and lightly caramelized, about 4 min.
Add the chard in large handfuls and cook stirring frequently, until the greens have wilted.
Add salt to taste, set aside and cool.
Beat the eggs in large bowl and season with salt and pepper.
Add the chard mixture and parmesan and stir well.
Heat an 8” pan over med. Heat and add remaining 1 Tbs. olive oil and 2 tbs. butter.
When the butter has melted, add the egg mixture and cook until the frittata begins to set around the edges.
Place the frittata under the broiler until it is golden brown and set in the middle, about 4 min.
Remove from oven and let set for 2 minutes.
Carefully invert frittata onto a serving plate.
Cut into wedges and serve at room temp. Serves 6 to 8
Serving Size: 6

Recipe:
Comments: by Susie Quick You can substitute spinach for chard. Skip the bacon for a vegetarian meal. Preparation time 0.200000 minutes Serves 4 Adapted from Organic Style magazine
Ingredients: 4 c peeled butternut squash, cut into 2-inch cubes
2 c red onion, chopped
4 slices bacon, cut into 1-inch pieces
1 T chopped fresh rosemary
4 T extra-virgin olive oil
- Kosher salt and pepper
1 pound penne pasta
6 ounces chard leaves, stemmed and torn into large pieces (about 4 cups)
2 ounces Parmesan cheese, grated
Instructions: Preheat the oven to 450 degrees F.
Toss squash, onion, bacon, and rosemary with 2 tablespoons olive oil and spread in a single layer on a large baking sheet.
Sprinkle with salt and pepper.
Roast until tender and browned, 20 to 25 minutes.
Meanwhile, cook pasta according to package directions until al dente.
Place the chard in a large bowl.
Put a colander over the bowl and drain pasta over chard.
Let chard sit 1 minute; drain well and squeeze out excess water.
Toss chard with pasta, squash mixture, and remaining 2 tablespoons oil.
Season with additional salt and pepper to taste.
Toss with Parmesan cheese and serve.
Serving Size: 4

Recipe:
Comments:
Ingredients: 1 teaspoon balsamic vinegar
1 teaspoon soy sauce
1/2 teaspoon dark brown sugar
12 ounces 'Bright Lights' Swiss chard (do not trim)
1 tablespoon peanut oil
3 tablespoons pine nuts
Kosher salt
2 teaspoons finely chopped garlic
1 tablespoon unsalted butter
Instructions: 1. In a small bowl, combine the balsamic vinegar, soy sauce, and dark brown sugar.

2. Pull or cut the stems away from the chard leaves.
Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well.
Rinse the stems and slice them crosswise into 1/4-inch pieces.

3. Heat the peanut oil in a large (12-inch) nonstick stir-fry pan over medium heat.
When the oil is hot (it will loosen and spread out), add the pine nuts and cook, stirring almost constantly, until they're all lightly browned, 1 to 2 minutes.
4. Return the pan to the heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, about 5 minutes. (They will begin to crackle in the pan as moisture evaporates.)
Add the garlic and stir-fry just until fragrant, a few seconds.
Add all of the chard leaves and 1/4 teaspoon of salt and, using tongs, toss the chard leaves in the pan just until wilted (30 to 45 seconds).

5. Scrape the balsamic mixture into the pan, stir, and remove the pan from the heat.
Add the butter and toss and stir until it's melted.
Fold in half of the pine nuts.
Transfer the chard (including all the stems and liquid) to a small serving bowl and garnish with the remaining pine nuts. Serves 2 to 3
Serving Size:

Recipe:
Comments: Simply Recipes http://www.simplyrecipes.com
Ingredients: 1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter salt
Instructions: Rinse out the Swiss chard leaves thoroughly. Roughly chop into inch-wide strips. Remove the toughest third of the stalk, discard.

Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 1/2 pound of Swiss chard
1/2 onion, minced
2 tablespoons of butter
4 eggs, well beaten
1 cup of buttermilk
2 tablespoons of flour
1/2 teaspoon of salt
Few drops of pepper sauce
1 package of shredded cheddar cheese
Instructions: Wash and peel stems from chard and drop in boiling water. Cook about 3 minutes before adding the leaves. Cook another 3 minutes. Remove from water and cut into pieces. Cook onion in butter a few minutes. Then add the Swiss chard to skillet with onion and butter stirring constantly to the flavor of onion and butter. Set aside. Beat eggs, add buttermilk, flour and salt and pepper. Mix well together. Combine cheese. In greased casserole place a layer of chard and a layer of cheese until all in dish. Cover with egg mixture. Bake for 30 minutes at 350ºF.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1/2 cup of cooked Swiss chard, chopped
1 cup of bread crumbs
1/4 cup of Parmesan cheese
1 egg, slightly beaten
Salt and pepper to taste
1 cup of olive or cooking oil
Instructions: Drain chopped cooked chard well. Mix thoroughly with crumbs and cheese. Add egg and seasonings. Shape into 3-inch patties about 1/2-inch thick. Fry in hot oil until golden brown on both sides.
Serving Size: 4

Recipe:
Comments: Tzatziki is a Greek dip made with yogurt, olive oil, garlic, and cucumbers. This version (from Martha Stuart Living) replaces the cucumbers with Swiss chard and is delightful with toasted pita. Dad announced a couple weeks ago that he didn't like chard (my response - huh? since when?) and then proceeded to eat most of the tzatziki.
Ingredients: 1 cup finely chopped Swiss chard leaves (remove ribs)
1 garlic clove
1/4 teaspoon salt
1 cup plain yogurt
1 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
A dash of cayenne
3 (9-inch diameter) pita breads, cut like a pie into triangles Olive oil for drizzling on to the pita bread
Instructions: 1. Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chopped chard leaves. Cook until tender, about 3-5 minutes. While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, strain through a fine mesh strainer and put into the ice bath to stop the cooking. Drain and set aside.
2. Using mortar and pestle, grind the garlic and salt into a paste. In a medium-sized bowl, stir in the yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper. Set aside.
3. Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy broiling pan, not a cookie sheet or your cookie sheet will warp). Drizzle olive oil on one side of the pita wedges. Use a pastry brush to spread the olive oil more evenly. Place in a broiler. Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.
Serve the tzatziki with the pita wedges.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 small onion, sliced
1 tomato, chopped
1 or 2 cloves minced garlic
1 TB extra virgin olive oil
sea salt, to taste
ground pepper, to taste
2 TB chicken broth, vegetable broth, or water
1 bunch Swiss chard (red or white) washed and chopped with stems removed and chopped
2 oz crumbled feta cheese
2 TB lightly toasted pine nuts
Instructions: Sauté onion, tomato, garlic, and chard stems in oil over low to medium heat, stirring often for 5 minutes. Cover and continue cooking over low for 5 more minutes. Add the leaves, salt, pepper, and broth. Cover and cook for 5 to 8 minutes more or until greens are bright green and tender enough to chew. Remove from heat. Add feta and pine nuts. Cover a minute more to allow the cheese to melt.
Serving Size: 4

Recipe:
Comments: From fooddownunder.com
Ingredients: 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup cornmeal
1 egg (or 2 egg whites)
1 cup buttermilk or plain yogurt
2 tablespoons vegetable oil
1 cup corn kernels, cooked and drained
1/4 cup mild chilies, roasted, chopped, peeled and seeded
1/4 cup fresh cilantro
1/3 cup scallions, chopped
Mild salsa and sour cream for garnish
Instructions: In a large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Stir in cornmeal. In another bowl, lightly beat eggs, add buttermilk, oil, corn, chilies, cilantro and scallions. Add the dry ingredients and stir until just combined.

Heat a griddle of large skillet over medium-high heat. When hot, briush with oil, then drop batter by large tablespoonfuls onto griddle. Cook until tiny holes form, then turn to brown on other side. Garnish with salsa and sour cream.
Serving Size: 12

Recipe:
Comments: From fooddownunder.com
Ingredients: 1/3 cup vegetable oil
1/4 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long-grain white rice, room temperature
3/4 cup green bell pepper, chopped
3/4 cup red bell pepper, chopped
1/e cup green onions, thinly sliced
1/4 cup fresh cilantro, minced
Instructions: Whisk the oil, lime juice, salt and pepper in a bowl until well blended. Add remaining ingredients and toss.
Serving Size: 8

Recipe:
Comments: by Myra Kornfeld
Ingredients: 1 c cilantro
1/4 c coconut milk
2 T fresh lemon juice
1 jalapeño, stemmed and seeded
1 small clove garlic, peeled
1 in. piece fresh ginger, peeled
1/4 t salt
Instructions: Put the cilantro, coconut milk, lemon juice, jalapeño, garlic, ginger, and salt into a blender and blend until smooth.
Serving Size: 4

Recipe:
Comments: From fooddownunder.com
Ingredients: 1/2 teaspoon coriander seed
1 tablespoon fresh cilantro
1 cup water
1 rosehip tea bag (or 1 teaspoon loose rosehip tea)
1 tablespoon cranberry juice cocktail
Instructions: Crush coriander and place in a 2-cup glass measure. Add cilantro and tea; set aside. Bring water to a boil; pour over tea mixture. Gently crush cilantro against sides of glass measure; cover and steep 10 minutes. Strain, add juice and serve.
Serving Size: 1

Recipe:
Comments: From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Areas CSA Coalition, 2003.
Ingredients: 2/3 cup (6 ounces) lime juice
3 tablespoons minced garlic
1/4 cup apple cider vinegar
Pinch of salt
2/3 cup cilantro leaves
2 to 4 dashes Tabasco sauce
1 tablespoon cumin
1/4 cup canola oil
Instructions: Place all ingredients except the oil in a blender. Turn on blender and add oil very slowly to the “hole” in the middle. Use a little water if you lose the hole, but just enough to keep the little hole so the oil will get blended.
Serving Size: 1-2

Recipe:
Comments: From fooddownunder.com
Ingredients: 1 cup small shell pasta
1 cucumber
1 cup ripe red tomatoes, diced
1/2 cup red onion, finely chopped
2 tablespoons fresh lime juice
1 tablespoon cilantro, chopped
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup dry small shell pasta
Instructions: Cook pasta to desired doneness. Drain and set aside. Peel the cucumber, if desired. Cut the cucumber in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and then dice. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with the reserved pasta. Toss gently. Transfer to serving bowl. Chill at least 15 minutes before serving.
Serving Size: 4

Recipe:
Comments: If your kids are not cilantro fans, have them try these burgers. You can easily adjust the amount of cilantro to suit your family’s tastes. Top them with salsa or guacamole for a Tex-Mex burgers!

From fooddownunder.com
Ingredients: 1 pound ground chuck
1/4 cup finely chopped cilantro
1/8 cup finely chopped red onions
1/2 clove finely chopped garlic
Salt and pepper, to taste
Instructions: Mix all ingredients together well and shape into patties. Grill and serve on your favorite buns.
Serving Size: 4

Recipe:
Comments: Try this marinade with beef or lamb.

From www.cooks.com
Ingredients: 1/2 cup Worcestershire sauce 1/2 cup soy sauce 1 tablespoon ground coriander 1 tablespoon Dijon mustard 1/2 teaspoon coarse ground pepper Salt to taste
Instructions: Combine all ingredients and begin marinating (2-4 hours) your choice of meat.
Serving Size: 4

Recipe:
Comments: From www.cooks.com
Ingredients: 2 cups flour
1 cup sugar
2 tablespoons ground coriander seeds
3/4 cups softened butter
1 egg, beaten
1 teaspoon vanilla
1 tablespoon milk
Instructions: Mix together first 3 ingredients. Stir in butter. Mix together the remaining ingredients and add to the first bowl. Roll into 1/2 inch balls. Place on cookie sheet. Flatten with a fork. Bake at 400 degrees F. for 6 to 8 minutes, being careful not to overbake. Cool completely on wire rack.
Serving Size: 4

Recipe:
Comments: From www.thespicehouse.com
Ingredients: ½ cup lemon juice
2 tablespoon whole grain mustard
1 cup virgin olive oil
1/3 cup sesame seeds
2 teaspoons coriander seeds, crushed
4 boneless, skinless chicken breasts
6 slices cooked bacon, drained and crumbled
6 cups mixed baby lettuce leaves
1 large carrot, cut into small julienne strips
Instructions: Combine the first 5 ingredients in a small bowl or tightly lidded jar and whisk or shake to mix well. Put uncooked chicken breasts into a zip-lock bag and add half of the dressing. Allow to marinate at room temperature for 1/2 hour or in the refrigerator up to one day. Set aside the remaining dressing.

Blanch carrots in boiling water for 1 minute; remove to bowl filled with ice water. Drain and set aside.

When ready to serve, quickly sauté chicken in a non-stick pan over medium heat about three minutes per side, or until cooked through and lightly browned. Add salt and pepper to taste just before removing from the pan. Discard any marinade remaining in the bag. While chicken cooks, toss lettuces with the remaining dressing, reserving just a bit for a final “drizzle”, and place on serving plates. Add the crumbled bacon and the carrot. When chicken is cooked, slice very thinly and arrange in fans over the greens. Drizzle the remainder of the dressing over the chicken and serve immediately.
Serving Size: 6

Recipe:
Comments: Dairy-Free, Gluten-Free
A traditional stuffing perfect for the holidays or as an accompaniment to any family dinner.

Nutrition Info:
Per Serving (172g-wt.): 270 calories (140 from fat), 16g total fat, 5g saturated fat, 11g protein, 20g total carbohydrate (2g dietary fiber, 4g sugar), 45mg cholesterol, 960mg sodium
Ingredients: 1/2 lb sweet pork sausage
1 TB olive oil
1 cup celery, diced
1 cup onion, diced
1 TB garlic, chopped
4 cups cornbread, diced
2 TB fresh sage, chopped
1 TB fresh thyme, chopped sea salt, to taste pepper, to taste
1 cup chicken broth
Ingredient Options:
use a gluten-free cornbread or dairy-free cornbread. Use a gluten-free chicken broth.
Instructions: Preheat oven to 375°F.
Remove the sausage from the casing. On the stove, preheat a sauté pan over medium heat with a thin layer olive oil. When it starts to smoke, add the sausage and break up the chunks with a wooden spoon. Continue to cook the sausage until well browned.
Remove the sausage from the pan with a slotted spoon. Add the celery, onion and garlic to the same sauté pan, using the drippings from the sausage to cook the mixture. After the vegetables begin to turn translucent, add the fresh sage and thyme and cook an additional minute. Adjust seasoning with salt and pepper. Add the cup of chicken broth and bring to a boil.
Place the cubed cornbread in a bowl. After the vegetable mixture has come to boil, pour over the cornbread. Add the sausage. Mix everything together until well combined. Adjust seasonings if needed.
Place the mixture in an oven-proof casserole dish and bake for approximately 25 to 30 minutes. If desired, place under the broiler for a few minutes to brown the top.
Serving Size: 4-6

Recipe:
Comments: Recipe adapted from Fresh Every Day: More Great Recipes from Foster's Market, by Sara Foster with Carolynn Carreño (Clarkson Potter/Publishers, 2005)
Ingredients: 4 ears sweet corn, in the husk
1/2 pound fresh mozzarella cheese, cut into ¼-inch cubes, or bocconcini
2 ripe avocados, halved, peeled, and cut into ¼-inch cubes
1/2 pt grape or other small tomato varieties, halved
8 to 10 fresh basil leaves, cut into thin strips
Salt and freshly ground black pepper
Several handfuls of baby greens

Summer Herb Vinaigrette
1/3 c red wine vinegar
2 t Dijon mustard
Grated zest and juice of 1 lemon
2 or 3 fresh basil leaves, cut in strips
2 T chopped oregano
2 T chopped parsley
3/4 extra-virgin olive oil
Salt and freshly ground black pepper
Instructions: To roast the corn:
Preheat the oven to 400° F. Soak the corn in a sink or bowl full of cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature; then pull off and discard the husks and silks. Cut the kernels into a large bowl.

To assemble the salad:
Add the cheese, avocado, tomatoes, basil, salt, and pepper to the corn. Drizzle with 1/2 cup Summer Herb Vinaigrette and toss gently. Be careful not to overmix or to mash the avocado. Add more salt, pepper, or vinaigrette to taste. Serve on a bed of greens.

To make the vinaigrette:
In a small bowl, combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley. Slowly whisk in the oil. Add salt and pepper to taste.
Serving Size: 4-6

Recipe:
Comments: Dairy-Free, Gluten-Free
Nutrition Info:
Per Serving (285g-wt.): 570 calories (260 from fat), 29g total fat, 10g saturated fat, 5g dietary fiber, 21g protein, 55g carbohydrate, 100mg cholesterol, 1990mg sodium
Ingredients: 21/2 lbs cornbread
3 TB unsalted butter or olive oil
11/2 cups finely chopped onion
3/4 cup finely chopped celery
1/2 cup finely chopped carrot
1 lb spicy chicken sausage (ground or squeezed from casing)
1 TB dried thyme
1 tsp dried sage
2 tsp sea salt
1 tsp fresh ground black pepper
1 cup chicken or turkey stock
Instructions: Ingredient Options:
use a gluten-free cornbread or dairy-free cornbread. Use a gluten-free chicken broth.
Cut cornbread into 1" cubes, place on a large baking sheet to dry out for several hours or overnight. Place in a large mixing bowl. Set aside.
Preheat oven to 350°F.
In a large skillet, heat butter or oil over medium low heat. Add onion, celery and carrot and cook, stirring frequently, until soft but not brown. Add the sausage and cook until sausage is fully cooked through. Stir in the thyme, sage, salt and pepper. Add sausage mixture to cornbread and toss to blend. Slowly pour in stock and toss to moisten. Spread the stuffing in a buttered or oiled 9x15" baking dish. Cover and bake 20 minutes. Uncover and bake an additional 20 minutes or until the top is crisp and golden.
Serving Size: 8

Recipe:
Comments: From “One United Harvest, Creative Recipes from America’s Community Supported Farms,” collected by Julie Sochacki, 2005.
Ingredients: 6 ears sweet corn, with husks
1 to 2 teaspoons olive oil for each ear of corn
2 tablespoons fresh thyme
Instructions: Peel back corn husks and remove the silks. Drizzle olive oil over corn and sprinkle with thyme. Smooth the husks back in place. Place on a preheated grill and cook for 20 to 30 minutes, turning frequently. Serve hot.
Serving Size: 6

Recipe:
Comments: n/a
Ingredients: 2 cups unbleached flour
¾ cup sugar
2 teaspoon baking powder
1 teaspoon salt (optional)
½ teaspoon baking soda
¼ cup safflower oil or melted shortening
¾ cup orange juice
1 tablespoon grated orange zest
1 egg, well beaten
1½ cups (12 oz. by weight) CRANBERRIES (washed and coarsely chopped)
½ cup chopped walnuts
Instructions: Prepare CRANBERRIES, nuts, orange juice and orange peel; set aside. In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. In small mixing bowl combine oil, orange juice, egg, and orange zest. Mix together with flour mixture just until moist. Sprinkle 2 tablespoons flour over the prepared CRANBERRIES and the walnuts; mix and shake till coated; sift the remaining flour; fold gently into bread mixture. Spoon dough into prepared pan. Bake at 350° for 60 minutes or until cake tester inserted in center comes out clean. Cool for 15 minutes before removing from pan. Cool and store in plastic wrap overnight before cutting.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 4 cups (16 oz. by weight) CAPE BLANCO CRANBERRIES
1 cup granulated sugar
1 cup drained, crushed pineapple
4 cups miniature marshmallows
1 cup whipped cream
Instructions: Grind CAPE BLANCO CRANBERRIES. Add sugar, then pineapple. Add marshmallows. Let this set in refrigerator overnight. Add whipped cream just before serving.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: ½ cup (4 oz. by weight) CRANBERRIES, finely chopped
1/3 cup sugar
2 medium oranges
1 8 oz. package cream cheese, softened
1 teaspoon vanilla
1 medium apple, finely chopped
½ cup chopped dates
1 cup whipping cream
Lettuce
Instructions: Combine chopped CRANBERRIES and sugar; let stand 10 minutes. Meanwhile, peel and section one orange, reserving juice. Finely chop orange sections; set aside. Squeeze remaining orange to make a total of 1/3 cup juice. Beat together the 1/3 cup orange juice, the cream cheese, and vanilla till fluffy. Stir in orange sections, CRANBERRIES, apple, and dates. Whip cream till soft peaks form. Fold whipped cream into cream cheese mixture. Turn mixture into a 5-cup mold, 8x4x2-inch loaf pan, or 8 or 9 individual molds. Cover with moisture-vapor proof material. Seal, label, and freeze at least 3 hours or as long as 1 month. Before serving, let stand at room temperature for 10 to 15 minutes to soften slightly. Unmold onto lettuce-lined plate. Garnish with additional orange sections, if desired.
Serving Size: 8-9

Recipe:
Comments: n/a
Ingredients: ½ cup butter
1 tablespoon butter
3-ounces softened cream cheese
1 cup all-purpose flour
1 egg
¾ cup brown sugar
1 tablespoon butter
1½ teaspoon finely grated orange peel
½ cup (4 oz. by weight) chopped CRANBERRIES
1/2 cup chopped pecans
Instructions: Preheat oven to 325°. Beat together butter and cream cheese in large mixing bowl with mixer about 30 seconds or until softened. Stir in flour. Cover and chill l hour. In separate bowl stir together egg, brown sugar, butter and grated orange peel. Stir in CRANBERRIES AND PECANS; SET ASIDE. Shape chilled dough into 24-1” balls. Press each dough ball onto bottom and sides of ungreased 1 ¾” muffin pans. Spoon 1 tablespoon filling into each cup. Bake 30 minutes until filling is set. Cool on rack. Remove from pans. Chill to store.
Serving Size: 24

Recipe:
Comments: n/a
Ingredients: 2 cups flour
½ teaspoon salt
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup granulated sugar
Juice and grated rind of 1 orange
2 tablespoons salad oil
Boiling water
1 egg, beaten
1 cup (8 oz. by weight) chopped raw CRANBERRIES
1 cup chopped nuts
Instructions: Sift together the flour, salt, baking powder, baking soda, and sugar two times. Add the orange juice and grated rind. To the salad oil add enough boiling water to make 3/4 cup liquid and add to the dry ingredients. Add the egg; mix well. Stir in the chopped CRANBERRIES and nuts. Pour batter into a greased loaf pan. Bake at 325 degrees for 1 hour. Store 24 hours before serving. Cooks note: This bread makes delicious tea sandwiches when sliced and spread with butter and cream cheese. It is also good toasted for breakfast.
Serving Size: 4

Recipe:
Comments:
Ingredients: The day before you want to serve them, empty a bag of cranberries into a sauce pan. Insert 3 cinnamon sticks into the berries. Pour honey over this to a level just below the top of the berries. Cook over medium heat, stirring often, until the berries pop and juice out.
You can continue cooking if you like your cranberries mushier, but we like ours "al dente."
Remove from heat and let them cool a bit, then put in the refrigerator over night.
Remove the cinnamon sticks before serving. Yum.
Instructions:
Serving Size:

Recipe:
Comments: A colorful, crunchy slaw with a unique flavor
Ingredients: ½ cup (4 oz. by weight) chopped CRANBERRIES
¼ cup sugar
¼ cup mayonnaise
1 tablespoon orange juice
½ teaspoon salt
3 cups shredded Chinese cabbage (regular may be substituted)
¾ cups drained mandarin orange slices, cut into thirds
½ cup chopped green onions
Instructions: In small bowl combine CRANBERRIES and sugar; set aside.
Mix mayonnaise, orange juice and salt until smooth; set aside.
In salad bowl combine cabbage, oranges and green onions.
Add CRANBERRIES and mayonnaise; toss lightly.
Serve immediately. Makes 4 servings.
Serving Size: 4

Recipe:
Comments: by Susie Quick
You can use fresh or frozen cranberries.
For optimal flavor, make the sauce at least one day (or up to three) ahead.
Serves 10 - 12
Ingredients: 1 bag (12 oz) fresh or thawed frozen cranberries, picked over (about 3 1/2 cups)
1/2 c honey
1 T fresh lemon juice
1/3 c slivered almonds, lightly toasted
1 stalk celery, deribbed and chopped
1 - Granny Smith apple, cored and chopped
Instructions: Place cranberries and honey in the bowl of a food processor fitted with metal blade.
Pulse to finely chop (do not puree).
Add lemon juice, almonds, celery, and apple, and pulse to incorporate.
Transfer to a bowl and add just enough honey to sweeten to taste.
Chill sauce, covered, at least 1 day and up to 3.
Serving Size: 10

Recipe:
Comments: Sodium Free, Dairy-Free, Gluten-Free, Vegan

Nutrition Info:
Per serving (About 3 oz/81g-wt.): 150 calories (50 from fat), 5g total fat, 0g saturated fat, 2g protein, 27g total carbohydrate (2g dietary fiber, 23g sugar), 0mg cholesterol, 0mg sodium
Ingredients: 2 cups cranberries
1 cup water
1 apple, peeled and chopped
1/2 cup honey or rice syrup
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp grated fresh orange rind
1/2 cup chopped walnuts or pecans
Instructions: Bring cranberries and water to a boil, then reduce to a simmer and cook until berries start to pop. Add apple and continue to cook 5 minutes or until apples are tender. Stir in rice syrup, cloves, cinnamon and ginger. Simmer 3 to 5 minutes. Remove from heat. Stir in orange rind and nuts.
Serving Size: 6-8

Recipe:
Comments: n/a
Ingredients: 3 cups plus 1 tablespoon water
1 cup wild rice
½ teaspoon salt
1 cup (4 oz. by weight) CRANBERRIES
1 tablespoon sugar
½ cup diced carrot
¼ cup olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, minced
Salt and pepper
¾ pound cooked turkey, shredded (about 2 cups)
½ cup chopped celery
½ cup chopped fresh parsley
½ cup chopped red onion
¼ cup raisins
Green leaf lettuce
Instructions: Bring 3 cups water, wild rice and ½ teaspoon salt to boil in heavy medium saucepan. Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes. Cool rice completely. Set aside. Combine CRANBERRIES and remaining 1 tablespoon water in heavy small saucepan. Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes. Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes. Transfer to plate and refrigerate until chilled. Steam carrot until crisp-tender, about 4 minutes. Rinse carrot with cold water to cool. Whisk olive oil, lemon juice and garlic to blend in small bowl. Season dressing with salt and pepper. Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl. Pour dressing over. Add cooked CRANBERRIES and toss thoroughly. (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves. Divide salad among plates and serve.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1/2 c natural sugar
1 c water
1/2 pound Kirby cucumbers, thinly sliced
1/2 c rice vinegar
Instructions: 1. Combine the sugar and water in a saucepan and heat until the sugar dissolves. Remove from the heat and cool.
2. Place the cucumbers in a glass or stainless steel container and pour the sugar syrup and vinegar over them. Cover and refrigerate for 8 hours or overnight. Drain just before serving.
Serving Size: 4

Recipe:
Comments: by Karen Barnaby
Adapted from The Low-Carb Gourmet, by Karen Barnaby
This creamy and refreshing chilled soup is low in carbs and it doesn't require any cooking at all: just whiz the ingredients in a blender or food processor.
Fresh cucumber, good-for-you avocado, and green onion combined with sour cream and a squeeze of fresh lime juice make a sensuous tribute to the abundant lushness of the good green world. We think the Goddess of Summer would approve!
Ingredients: 1 English cucumber, peeled, seeded, and chopped
1 ripe Haas avocado, pitted, peeled, and chopped
2 green onions, chopped
2 T freshly squeezed lime juice
1 c sour cream
1 c cold water
Sea salt and freshly ground black pepper
2 T chopped fresh cilantro leaves
Instructions: 1. In a blender or food processor, combine the cucumber, avocados, green onions, lime juice, sour cream, and water. Process until smooth. Season to taste with salt and pepper. If the soup is too thick for your liking, thin it with water.
2. Stir in the cilantro and serve immediately, or cover and let chill.
Serving Size: 4

Recipe:
Comments: Yum!
Ingredients: 1 pkg.(8oz.) cream cheese
1c. finely shredded cucumbers
1/2 c. shredded mozzarella cheese
1/2-1 tsp. chopped fresh dill
1/2 tsp. lemon juice
1/4 tsp. minced garlic
Instructions: Mix together and refrigerate several hours to allow flavors to blend.
Serve as a spread with crackers
Serving Size:

Recipe:
Comments: n/a
Ingredients: 3 cucumbers
1/2 cup thinly sliced onion
1 Tbsp salt
1/2 cup sour cream or yogurt
1 Tbsp white vinegar
1 1/2 Tbsp oil
1 small bunch minced fresh dill
1/2 tsp sugar
Instructions: Scrub cucumbers but don't peel them. Score length wise with the tines of a fork. Slice them cross wise as thinly as possible. Salt them and let stand for one hour, then rinse them well and blot dry with a paper towel. Combine sour cream, vinegar, oil, sugar and dill. Pour this mixture over the cucumbers and onions, mix well, and refrigerate until chilled.
Serving Size: 4

Recipe:
Comments: Adapted from www.cdkitchen.com.
Ingredients: 1 clove garlic
2/3 cup buttermilk
1/3cup mayonnaise
1small cucumber
2T fresh basil
1t Dijon mustard
1/4t hot pepper sauce
1/3 cup of yogurt
salt and pepper to taste
Instructions: Blend garlic, buttermilk, mayonnaise, cucumber, fresh basil, Dijon mustard, hot pepper sauce. Stir in yogurt and salt and pepper, to taste. Chill.
Serving Size: 4

Recipe:
Comments: Recipe by Randall Price, A Menu of Hungarian Classics
Ingredients: 2 medium cucumbers, peeled and sliced very thin
1 Tbs. salt
1/2 small Vidalia or other sweet onion or 1 small yellow onion, sliced very thin
4 tsp. red-wine vinegar
2 Tbs. vegetable oil
Freshly ground black pepper
3 Tbs. snipped fresh dill
Instructions: Put the cucumbers in a colander and sprinkle with about 1-1/2 tsp. of the salt, tossing to distribute evenly. Put the onion in a small bowl and sprinkle with the remaining 1-1/2 tsp. salt, adding about 1 tsp. of the vinegar as well -- the salt and vinegar will mellow the bite of the raw onion. Let the vegetables stand for at least 10 min. and up to 30 min. and then rinse them in cool water and gently squeeze out excess moisture, blotting with paper towels if necessary.
Mix the cucumbers and onions. Add the oil, the remaining 1 Tbs. vinegar and a good grind of fresh pepper. Taste and add more vinegar if you like. Toss well with the dill. Chill for at least 30 min. and serve chilled.
Serving Size: 4

Recipe:
Comments: Gourmet, May 2001
Ingredients: 1 medium cucumber
1/4 cup seasoned rice vinegar
1/4 cup water
3 tablespoons sugar
1/2 teaspoon salt
1 cup thinly sliced radish
Instructions: Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold. Drain vegetables before serving.
Cooks' note: Pickled vegetables may be chilled up to 3 hours.
Serving Size: 4

Recipe:
Comments: Dill seeds add a pleasant and unusual flavor to these flaky biscuit, which get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served warm with butter.

From www.cooking.com, reprinted by permission of “Food and Wine” magazine
Ingredients: 1 ¾ cups flour
4 teaspoons baking powder
2 teaspoons dill seeds
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into ¼-inch pieces
1 cup heavy cream
Instructions: Heat the oven to 435 degrees F. In a medium bowl, whisk together the dry ingredients. Cut or rub in the butter until the mixture is the texture of coarse meal with a few pea-sized pieces. Stir in the cream with a fork just until the dough comes together. On a lightly floured surface, knead the dough gently just until smooth, about 5 times. Roll the dough ¾ -inch thick. Using a 2-inch round cutter, stamp out circles of the cough. Put them, about ½-inch apart, on an ungreased baking sheet. Roll out the scraps in the same way. Stamp out more circles and put the, on the baking sheet. Bake in the middle of the oven until golden brown, 12 to 15 minutes.
Serving Size: 4

Recipe:
Comments: Epicurious, January 1998, "Super Bowl Family Affairs", Donna Spivey
Ingredients: 3/4 cup mayonnaise
3/4 cup sour cream
4 minced green onions
2 teaspoons season salt
10 teaspoons chopped dill
Instructions: Mix ingredients together. Chill. Serve with assorted raw vegetables.
Serving Size: 4

Recipe:
Comments:
Ingredients: 1/2 cup well-shaken buttermilk
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 ounces crumbled firm blue cheese (1/2 cup)
2 tablespoons finely chopped fresh chives
Instructions: Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, salt and pepper in a food processor until smooth.
Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
Transfer to a bowl and stir in chives.
Time: 10 min
Servings: Makes about 1 1/4 cups
Keeps: Covered and chilled, one week
Serving Size: 4

Recipe:
Comments:
Ingredients: 2 tablespoons mayonnaise - or - 1 egg 1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon Worcestershire sauce, plus a drop or two more, to taste
1 oil-packed anchovy fillet, finely chopped (optional)
1/4 cup extra-virgin olive oil
Instructions: Whisk all except last together.
Gradually whisk in 1/4 cup olive oil.
Season with salt and pepper.
(Dressing can be made 1 day ahead.
Cover and refrigerate.
Bring to room temperature and rewhisk before using.)
Serving Size: 4

Recipe:
Comments:
Ingredients:
Instructions: Drizzle one 6-ounce tilapia fillet with a squeeze lime juice and season with a pinch each cayenne and salt. Bake at 375 degrees for 20 minutes. To make the sauce: Mix together 1/2 cup nonfat Greek yogurt, 2 tablespoons mayonnaise, juice of 1 lime, 1 teaspoon lime zest, 1 to 2 teaspoons Tabasco Chipotle Pepper Sauce, and a dash of salt.
Serving Size: 4

Recipe:
Comments: This recipe came from the book "Diet for a new world" by John Robbins. I bought my copy used on Amazon for .27 cents!! Steal of a deal! Janel
Ingredients: 5 cups basil
1/2 c pine nuts
3/4 c olive oil
2 tbsp brown rice miso
3Tbsp fresh lemon juice
3 garlic cloves
Instructions: I didn't use miso, I used Bragg's Liquid Amino (very much like soy sauce) but not as much, too salty.
Put all ingrediants into Vitamix and blend till smooth.
Serving Size: 4

Recipe:
Comments: The tropical flavors of this quick mango salsa complement chicken, pork or mild white fish.
Ingredients: 1 ripe mango, diced (1 1/2 cups)
1/4 cup finely chopped red onion
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
Instructions: 1. Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl.
Let stand for 15 minutes; stir before serving.

Tips:
To cut a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside.
Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
Serving Size:

Recipe:
Comments: Love pesto but have a hard time forking over the bucks for pinenuts these days? Here is aa alternative using antioxidant rich walnuts!
Ingredients: 2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Instructions: 1 Combine the basil in with the pine nuts, pulse a few times in a food processor.
(If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Serving Size: 4

Recipe:
Comments: Typically, you can just use one part tomatoes (seeded) to one part onion to one part cilantro.
Throw in some minced jalapeno and juice from a lime and you're done.
Chill for several hours in the fridge for even better flavor.
Or, if you're like me, dig right in because you're too impatient.-Angie Tjoelker
Ingredients: 10 Roma tomatoes
1 medium onion
1 bunch cilantro,br> 1/2-1 jalapeno
1 small lime, juiced
Instructions: Cut each tomato in half widthwise.
You will need to get rid of all of the seeds (my favorite part of the recipe).
Just stick your finger in the hole where the seeds are and they will squirt out.
Make sure you're wearing an apron or are very careful to not squirt yourself.
After seeding the tomatoes, finely chop and set in a bowl.
Finely chop the onion and add to the tomatoes.
Cut the cilantro leaves from the stems and roughly chop, adding to the bowl.
Seed and chop the jalapeno (you may want to wear gloves to prevent the oils from making your hands burn) and add to the bowl with the lime juice.
Stir, and you're done!
Serving Size: 4

Recipe:
Comments: “Besides being tasty on grain and Asian noodle salads, this dressing is also fantastic drizzled over grilled fish or chicken or fresh sliced tomatoes, or used as a sandwich spread,” Barrington says. “Tahini is a paste made from ground sesame seeds, used often in Middle Eastern cuisine (it’s one of the essential ingredients in hummus). You can find tahini in both raw and roasted versions, in either jars or cans. It is produced both domestically and overseas. Look for it in health food and specialty stores and in the world foods aisle in some grocery stores. Any type of tahini can be used in this recipe. I buy locally produced organic, raw tahini from Artisana. Tahini should be refrigerated after opening as it goes rancid quickly.”
Ingredients: 2 garlic cloves, peeled and left whole
Salt
1/3 cup sesame tahini paste
3 tablespoons freshly squeezed lemon juice
2 teaspoons honey
1 teaspoon soy sauce
1/4 teaspoon toasted sesame oil
Instructions: With a mortar and pestle, pound the garlic to a paste with a pinch of salt.
In a blender, combine the garlic paste, tahini, 1/3 cup water, the lemon juice, honey, soy sauce, and sesame oil and blend until smooth.
Season with salt.
Use immediately or cover and refrigerate for up to 2 weeks.
Yield: About 3/4 cup
Serving Size: 4

Recipe:
Comments: You'll love this quick and delicious salsa so much, you'll want to make it for every Taco Night.
Ingredients: 1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeno, minced
2-3 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 avocado, diced
1/4 cup chopped fresh cilantro
Pinch of cayenne, if desired
Instructions: Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl.
Stir in avocado and cilantro.
Add cayenne (if using).
Serving Size:

Recipe:
Comments: This onion relish is great on burgers, in homemade BBQ sauce and when mixed with mayo makes a great dip for artichokes.
Ingredients: 5 lbs walla walla sweets
1 cup sugar
21/4 cups vinegar
2 tablespoons pickling salt
1 tablespoon celery seed
1 tablespoon mustard seed
Instructions: Dice onions, not too finely but evenly. ,br> Combine all ingredients in a medium sauce pan and bring to a boil over med heat.
Simmer on low 20 minutes stirring occasionally to prevent sticking or scorching.
Fill 1/2 pints to 1/4 in header, remove air bubbles and process 10 minutes in water bath canner.
Makes about 10 1/2 pints depending on how fine the onions were chopped.
Note: you may use either white or cider vinegar, as long as the acidity is 5%.
I prefer white, it just looks nicer in the jar.
The original recipe had 2tb celery seed, I like the addition of the mustard seed.
I have not tried other seeds, there may be some good combination that you like, just don't exceed the 2 tablespoon total.
Pickling salt is available in grocery stores, if you use table salt you may notice clouding.
Sea salts have different flavors inherent to them that may not be good for this as well as the difference in the size of the grain, making substitution unequal.
Serving Size: 4

Recipe:
Comments: Sweet, savory and crunchy salsa accompanies grilled pork or chicken rather nicely. Try it with tortilla chips as a refreshing alternative to a tomato salsa.
Ingredients: 3 cups finely diced seedless watermelon, (about 2 1/4 pounds with the rind)
2 jalapeno peppers, seeded and minced (see Ingredient note)
1/3 cup chopped cilantro, (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion, (about 1/2 small)
1/4 teaspoon salt, or to taste
Instructions: 1. Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine.
Season with salt.
Serve at room temperature or chilled.

Ingredient Note: The seeds and surrounding membrane are the spiciest part of the chile pepper.
To increase the heat of the salsa, use some or all of the seeds, depending on your preference, along with the flesh of the pepper.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
Serving Size: 4

Recipe:
Comments: From www.cooks.com
Ingredients: 1 medium eggplant, cut into 1 1/2-inch cubes
1/3 cup olive oil
1/2 tablespoon coarse salt
1 clove garlic, minced
1/2 large yellow onion, halved and thinly sliced
Freshly ground pepper
Juice of 1/2 large lemon
1/4 cup fresh basil, coarsely chopped
Instructions: Preheat oven to 375 degrees. Line baking sheet with foil. Add eggplant, half of the olive oil, coarse salt and garlic. Toss to lightly coat eggplant with oil. Bake 35 minutes until soft but not mushy. Let cool. Transfer to serving dish. Sauté onions in remaining oil over low heat until tender, 15 minutes. Add to eggplant. Season with pepper. Add basil and lemon juice. Toss and serve at room temperature.
Serving Size: 2-3

Recipe:
Comments: From www.cooks.com
Ingredients: 1 eggplant, cubed and peeled
2 tablespoons butter
1 onion
1 tomato, cubed
Salt and pepper
2 cloves garlic, crushed
Instructions: Microwave eggplant 6 minutes. Brown butter, onion, and garlic in pan. Add precooked eggplant, with tomato, salt, and pepper. Cover; simmer 20 minutes.
Serving Size: 4

Recipe:
Comments: by Susie Quick
An elegant summer appetizer, this simple dish is easy to make ahead and pull out of the fridge to broil at the last minute.
Preparation time 0.350000 minutes
Adapted from Organic Style magazine
Ingredients: 2 med (1-pound) eggplants, ends trimmed
Kosher salt and freshly ground pepper
1 c grated fresh mozzarella (about ½ pound)
4 ounces mild, soft goat cheese,such as Montrachet, room temperature
2 T chopped fresh chives
1 c extra-virgin olive oil, plus additional for brushing
20 - 25 large fresh basil leaves, plus ½ cup coarsely chopped, loosely packed basil leaves
1 1/2 c seeded and chopped yellow tomato
Instructions: 1. With a large sharp knife, cut the eggplants lengthwise into ½-inch-thick slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 15 minutes to release excess moisture. Rinse the eggplant slices and pat dry with paper towels.

2. In a bowl, stir together mozzarella, goat cheese, 1 tablespoon chives, and salt and pepper to taste. Brush both sides of eggplant slices lightly with oil. Lightly coat a clean grill with cooking spray and heat to medium (or preheat broiler to high). Grill or broil eggplant 3 to 4 minutes, or until golden and seared. Season with salt and pepper, turn over, brush with more oil, and grill or broil 3 to 4 minutes more, or until eggplant just begins to soften. Remove and let sit 10 minutes.

3. Transfer eggplant to a baking sheet. Arrange basil leaves in slightly overlapping pattern across each slice of eggplant. Place a heaping tablespoon of cheese mixture at the narrow end of each slice, roll up cigar fashion, and secure each with a toothpick. Repeat with remaining eggplant. Arrange rolls, seam sides down, in a lightly oiled 9-by-13-by-2-inch glass baking dish and broil 4 to 6 inches below high heat, 3 to 5 minutes, or until cheese is just melted and bubbling.

4. Meanwhile, puree ½ cup chopped basil, remaining tablespoon chives, and 1 cup oil in a blender until smooth. Season with salt to taste. Transfer cooked eggplant rolls to serving plates with spatula. Scatter tomatoes around rolls and drizzle with basil oil.
Serving Size: 16

Recipe:
Comments: Adapted from Organic Style magazine
Ingredients: 8 to 10 oz. can tomato sauce (depending on how soupy you like the dish)
1/2 t onion powder
1/2 t garlic powder
1 t sugar
2 T Italian spices
1 med eggplant, peeled and cut into ¼-inch slices
1/3 to 1/2 cup Parmesan cheese (depending on how much you like Parmesan)
4 to 6 oz. Mozzarella cheese, grated (depending on how much you like Mozzarella)
Instructions: 1. In a saucepan, heat together the tomato sauce, onion powder, garlic powder, sugar, and Italian spices. Taste and adjust seasonings until the sauce is just right, according to your taste.

2. Preheat the oven to 375°F. Cover the bottom of a 5-by-9-inch baking pan with a little of the sauce. Layer the bottom of the pan with eggplant slices; top with a quarter of the sauce, a quarter of the Parmesan, and a quarter of the Mozzarella (assuming you have enough eggplant for four layers in the pan). Repeat three more times. Bake uncovered for 30 to 35 minutes.

Note: Zucchini can be substituted for the eggplant.
Serving Size: 2-4

Recipe:
Comments: by David Joachim

This unusual and tasty dish uses thinly-sliced eggplant strips rolled into enticing little packages filled with cheeses and Italian herbs and topped with garden-fresh tomato sauce.

This is one tasty and painless way to get kids to eat their eggplant! Adults love these rollups, too.

Adapted from The Church Supper Cookbook
Ingredients: Filling
1 c grated mozzarella cheese
1/2 c grated parmesan cheese
1/3 c cottage or ricotta cheese
1 egg
1/2 t salt
1/4 t pepper
1/2 t basil or oregano
1T chopped fresh parsley

Batter
1 egg
2T flour
1/3c milk
1 T cooking oil

Other
2 small eggplants
1/4c cooking oil
2T butter flour
1 1/2c fresh or canned tomato sauce
Instructions: 1. Combine cheeses, egg, salt, pepper, basil or oregano, and parsley. Make smooth paste and chill.

2. For batter, combine egg, flour, milk, and oil, and beat until smooth.

3. Peel eggplants and cut lengthwise into thin slices. Heat oil and butter to 360°F. Dip eggplant slices into flour, then in batter, and sauté in hot oil until browned on both sides. Drain on paper towels.

4. Place 2 tablespoons chilled filling mixture on each slice and roll loosely, placing seam-side down in buttered 9" x 13" baking dish. Cover with tomato sauce and bake at 375°F for 15 minutes.
Serving Size: 8

Recipe:
Comments:
Ingredients: Eggplant:
4 teaspoons Olive Oil
1 clove Garlic, finely chopped
1 1/2 teaspoons chopped, Fresh Basil
Salt, to taste
Fresh Ground Black Pepper
2 small Eggplants
Sandwiches:
1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese
4 pieces Focaccia or other good quality bread, sliced in half, lengthwise
2/3 cup Spinach, washed and dried
4 slices Tomato
Instructions: Eggplant:
Preheat grill to medium heat.
Add olive oil, garlic, salt, and fresh ground pepper and ½ teaspoon fresh chopped basil to small bowl.
Stir to combine.
Brush both sides of eggplant slices with olive oil mixture.
Grill eggplant over direct heat, 3 minutes per side.
Sandwiches:
Mix cream cheese, 1-tablespoon fresh chopped basil, salt, and fresh ground pepper in small bowl.
Spread 4 halves of focaccia bread with cheese mixture.
Top with spinach, slice of tomato and focaccia bread slice.
Serving Size: 4

Recipe:
Comments: Posted by Carole Koch
Serve as a side dish or toss with warm pasta and top with cheese.
Ingredients: eggplant
carrots
leeks or sweet onions
sweet peppers
tomatoes
parsley and/or thyme
Instructions: Slice or coarsely chop your choice of vegetables (proportions are up to you). In a skillet, add olive oil, garlic and onion. Sauté for 3 minutes and then add vegetables and herbs. Sauté until tender.
Serving Size: 4

Recipe:
Comments: From reader Debbie Clark Huntsville, Alabama
Ingredients: 2 T olive oil
1 small onion, chopped
3 med red or yellow bell peppers, cored and chopped
1 ear of corn, kernels cut from cob
3 med Japanese eggplant, sliced on the diagonal
2 small tomatoes, chopped
2 T fresh oregano, torn
1/3 c grated parmesan cheese
1/4 c chopped walnuts
Instructions: Heat the oil on medium heat in a nonstick skillet. When the oil is hot, add the onion, peppers, and corn and stir to mix. Add the eggplant and saut for 5 minutes, stirring occasionally. Add the tomatoes and cook until the vegetables are tender, stirring as needed. Remove from heat and add the oregano, cheese, and walnuts. Serve immediately.
Serving Size: 4

Recipe:
Comments: From aubergines.org
Ingredients: 1 (12 to 14-ounce) eggplant, cut into 1/2-inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2-inch-thick rounds
3 tablespoons garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
Instructions: Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables over medium high heat until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion. Transfer to serving platter. Sprinkle top with feta cheese and serve.
Serving Size: 2-3

Recipe:
Comments: by Susie Quick
Grilling the eggplants gives this savory spread a divinely smoky flavor. Great on garlic bread, it's also a tasty base for grilled fish fillets.
Preparation time 0.200000 minutes
Adapted from Organic Style magazine
Ingredients: 3 med eggplants (about 2½ pounds total)
7 large cloves garlic, unpeeled
1T extra-virgin olive oil, plus more for drizzling
1/4c coarsely chopped flat-leaf parsley
Kosher salt and freshly ground pepper
6 slices crusty whole-wheat bread
Thinly sliced onions and tomatoes
Assorted olives
Instructions: 1. Heat the grill to medium. Pierce eggplants all over with a fork. Place 6 garlic cloves on a double thickness of foil, drizzle with a few drops of oil, and wrap tightly. Grill eggplants and garlic 30 minutes, turning every 10 minutes, until eggplants are charred and soft. Remove from grill. When eggplants are cool enough to handle, halve lengthwise and scrape out flesh with a large spoon into a colander; discard skins. Let drain in sink 15 minutes. Unwrap garlic.

2. Transfer eggplant to a blender or food processor. Squeeze the roasted garlic pulp from skins and add to eggplant with 1 tablespoon olive oil. Puree; add parsley and pulse until finely chopped. Transfer to a bowl; season with salt and pepper to taste.

3. Grill or toast bread. Peel remaining clove of raw garlic; cut in half and rub over bread. Brush bread lightly with oil. Spoon eggplant spread on top of bread and drizzle with oil. Serve with onion and tomato slices, and olives.
Serving Size: 6

Recipe:
Comments: delicious served with hummus, pita bread, greek olives and feta cheese
Ingredients: 1 med. eggplant ,peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbs. olive oil
1 1/2 tsp. sea salt
1/2 tsp fresh ground black pepper
1tbs. tomato paste
Instructions: pre heat oven to 400 degrees
cut eggplant, bell pepper and onion into 1" cubes
toss them in large bowl with garlic, olive oil and salt and pepper
spread them onto baking sheet and roast for 45 min tossing once until vegetables are lightly browned and soft.
cool slightly then place vegetables into food processer
Add tomato paste
pulse three to four times. Should still be chunky. adjust for salt and pepper.
Serving Size: 4

Recipe:
Comments: by M. Allan Schanbacher
Ingredients: 3 lg red bell peppers
6T extra virgin olive oil
2 lg eggplants peeled and cut into 1-inch cubes
1 lg yellow onion, peeled and chopped
1 clove garlic, peeled and sliced
3T minced fresh rosemary leaves
salt
1 pound spaghetti
freshly ground black pepper
1/2c grated parmesan cheese
Instructions: 1. Preheat oven to 400°. Rub peppers with 1 tbsp. of the oil. Put peppers in a baking pan and roast until skins are slightly charred and flesh is soft when pierced with a paring knife, about 15 minutes. Remove from oven, cover pan with plastic wrap, and allow peppers to steam for about 10 minutes. Peel skins from peppers, then slit open with a paring knife and remove stems and seeds. Discard skins, stems, and seeds. Cut flesh into pieces, transfer to a bowl, and set aside.

2. While peppers cool, heat 3 tbsp. of the oil in a large sauté pan over medium heat. Add eggplant and toss it in the oil. Cook, stirring often, until golden brown on all sides, about 15 minutes. Transfer to bowl with peppers, and set aside.

3. Heat remaining 2 tbsp. of the oil in the same pan over medium heat. Add onions and cook, stirring occasionally, until soft and golden on the edges, about 10 minutes. Add garlic and rosemary and continue to cook for about 1 minute.

4. Meanwhile, heat a large pot of salted water over high heat until it comes to a boil, about 20 minutes. Add spaghetti and boil until pasta is just soft, about 10 minutes. Drain in a colander. Return pasta to the pot.

5. Add peppers, eggplant, onions, garlic, and rosemary to pasta. Toss to mix well. Season to taste with salt and pepper. Serve with Parmesan.
Serving Size: 4

Recipe:
Comments: by Susie Quick
Small to medium eggplants work best for this recipe. Search for variegated or Japanese varieties with tender skins. If you use white eggplants, peel them first.
Preparation time 0.250000 minutes
Adapted from Organic Style magazine
Ingredients: 2 pounds small to medium eggplants
4T extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 med yellow summer squash, diced
1 lg tomato, seeded and diced
2T minced flat-leaf parsley
1 pound whole-wheat vermicelli or spaghetti
2 ounces Parmesan cheese
Instructions: 1. Trim ends of eggplants and slice lengthwise into 5-inch-thick pieces. Brush lightly with oil, sprinkle with salt and pepper, and place on a baking sheet (you may need two). Broil, turning once, about 10 minutes per side, until tender. Transfer to a cutting board and let sit until cool enough to handle. Cut into bite-size pieces.

2. Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add the onion, garlic, bell pepper, and squash; sauté until vegetables are soft, about 10 minutes. Add the tomato, eggplant, and 3 tablespoons water; cook 5 minutes longer until vegetables are nicely stewed and soft. Remove from heat and stir in parsley, remaining tablespoon of oil, and salt and pepper to taste.

3. Cook pasta in a pot of boiling salted water, according to package directions. Drain; immediately toss with vegetables. Transfer to bowls; top with additional ground pepper. Shave Parmesan over pasta with a vegetable peeler; serve.
Serving Size: 4-6

Recipe:
Comments: by Tamara Holt
A glistening showcase for the array of vegetables available at the summer market, this dish will serve four as a vegetarian entr?e or six as a side. White- or red-wine vinegar can be substituted for the tarragon vinegar.
Preparation time 0.100000 minutes
Ingredients: 1/4 c olive oil
2 T tarragon vinegar
1/2 t salt, plus more to taste
1/4 t freshly ground black pepper, plus more to taste
2 small Japanese eggplants, halved lengthwise
2 small yellow squash, halved lengthwise
2 small zucchini, halved lengthwise
1 small fennel bulb, trimmed of green fronds and cut into thin wedges
1 red onion, sliced in thick rounds
2 T chopped fresh parsley
1 t chopped fresh tarragon
Instructions: 1. Whisk together olive oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add eggplants, yellow squash, zucchini, fennel, and onion. Toss gently.

2. Preheat the grill to medium heat. Place vegetables on grill, reserving remaining dressing in bowl. Cook until just tender, turning occasionally, 10 to 20 minutes. Remove each vegetable to a serving platter as it is done.

3. When all the vegetables are cooked, drizzle with remaining dressing that rests in the bottom of the bowl. Sprinkle with parsley and tarragon, and season with additional salt and freshly ground pepper.
Serving Size: 4-6

Recipe:
Comments: This freezes very well, so your family can enjoy our abundant harvest throughout the winter.
Leave a batch in the crock pot for an easy supper after driving to the farm and home again, and freeze the remainder for some cold winter night. Here’s how:
Ingredients: carrots
potatoes
turnips
kohlrabi
radish
onion
garlic
zucchini
summer squash
eggplant
bok choy
leeks
fresh mushrooms
leafy greens
sweet peppers
tomatoes
Instructions: Chop veggies from previous week’s harvest which haven’t been consumed. Be sure to add potatoes and carrots, no matter what, even if you have to buy them from the grocery store (try to get organic).

Sauté the vegetables in olive oil, hard vegetables first. Use whatever you have:
carrots
potatoes
turnips
kohlrabi
radish
onion
garlic

Then add the vegetables that are medium-hard, such as:
zucchini
summer squash
eggplant
bok choy
leeks
fresh mushrooms

Finally add tender vegetables:
leafy greens
sweet peppers
tomatoes

Add 21 ounces of canned or homemade tomato sauce* and 1 quart organic vegetable broth or water. Add a sea vegetable like arame or chopped wakame, if desired, for extra minerals. Add cooked beans, (such as lentils, pintos, navy beans, aduki, or garbanzos), pureed or whole, with their liquid. Add herbs and cooked pasta or rice, if desired or if you have leftovers. Finally, add a dash of salt and pepper, chili powder, and lemon juice or apple cider vinegar for zest.

* Homemade Tomato Sauce: clean core and cut tomatoes. Cook for 15 minutes with favorite herbs and then puree. (It is not necessary to skin the tomatoes.) Make the tomato sauce while chopping the other vegetables so that it’s hot and fresh when added to the soup.
Serving Size: 4

Recipe:
Comments:
Ingredients: 2 tablespoons cornstarch
1 3/4 cup water
1/2 cup low-sodium soy sauce
1/2 teaspoon Asian chili sauce (or to taste)
1 tablespoon sesame oil
1 tablespoon minced garlic
2 tablespoons minced ginger
1/2 pound green beans, cut into 2-inch pieces
1 red bell pepper, thinly sliced
2 14-ounce packages firm tofu, drained and cut into 1/2-inch cubes
1 cup shredded carrots
1 cup snow peas
Instructions: Dissolve the cornstarch in 2 tablespoons of the water.
Stir in the remaining water, soy sauce and chili sauce; set aside.

Heat the oil in a large nonstick skillet over medium-high heat.
Add the garlic and ginger; cook, stirring 15 seconds.
Add the green beans and red pepper and stir-fry 2 minutes; push them to the perimeter of the skillet.

Add the tofu and cook, stirring once or twice, 4 to 5 minutes, until lightly browned.
Stir the sauce and pour it into the skillet.
Cook, stirring occasionally, 2 to 3 minutes.

Add the carrots and snow peas; cook 1 to 2 minutes, or until vegetables are crisp-tender.
Serving Size: 4

Recipe:
Comments: Beef burgundy is an excellent way to use up homemade beef stock with all its micronutrients like calcium, zinc, glucosamine and naturally occuring gelatin while pairing it with other nutrient-dense additions like ghee which is rich in CLA and mushrooms which contribute a fair amount of selenium to the dish.
Ingredients: ¼ Cup Clarified Butter or Ghee from Grass-fed Cows (see sources)
½ Cup Sprouted Grain Flour (see sources
1 lb Grass-finished Beef Stew Meat
5 Organic Carrots, Scraped and Chopped
5 Organic Celery Stalks, Chopped
1 lb Organic Mushrooms, Sliced Thin
2 Organic Yellow Onions, Chopped
3 – 4 Bay Leafs Handful of Thyme and Marjoram
1 Tablespoon Whole Organic Black Peppercorns Unrefined Sea Salt to Taste
Bunch of Fresh, Organic Parsley for Garnish
1 Cup Burgundy or Pinot Noir
2 Cups Homemade Beef Stock
Instructions: Melt ghee in pan over medium heat. In the meantime, dredge the beef stew meat in the sprouted flour until well-coated. Brown the stew meat in the ghee, and remove from the pan using a slotted spoon. Place the meat in a covered casserole, clay cooker or oven-safe dutch oven.

Fry the mushrooms in the remaining ghee, and pour them plus any leftover fat onto the stew meat. Add vegetables, bay leaf, thyme, marjoram and peppercorns to the casserole. Pour in the wine and beef stock.

Bake, covered, at 350 ° F for three hours. Alternatively, you may toss ingredients into your slowcooker and cook for 8+ hours
Serving Size: 8

Recipe:
Comments: Beef stock – especially homemade beef stock is remarkably easy to prepare especially using this tried-and-true classic beef stock recipe. You don’t need purchased beef base to prepare a decent beef stock any more than you need those hateful little granules of chicken bouillon to prepare a chicken stock. Just a lazy Saturday around the house, some soup bones and vegetable scraps are all that this beef stock recipe requires
Ingredients: Several Pounds of Grass-finished Beef Soup Bones (I routinely use 5-8 lbs)
A freezer bag full of vegetable scraps (carrot peelings, onion tops, celery leaves etc.
Don’t use brassicas or beets as they contribute an off-taste to the beef stock.)
Fresh, filtered water.
2 Tablespoons Cider Vinegar
2-3 Bay Leafs
Instructions: Rinse an clean the bones under clean water.
Pat them dry.
Roast the bones at 400 ° F for about an hour until the bones are well-browned and fragrant.
Roasting the bones ensures a good flavor in the resulting beef stock.
Failure to do so may lend a sour or off-taste to the end product.
Once the bones are browned, drain off any fat.
Add the bones to a big pot along with any vegetable scraps you might have.
Avoid using brassicas (cabbage, broccoli, turnips, brussels sprouts etc.) as these vegetables will lend a bitter flavor to your stock.
Instead, garlic, leeks, mushrooms, onions, carrots and celery add great flavor.
Add filtered water to cover and bring to a boil.
Once you’ve brought the water to a boil, add the vinegar and bay leafs.
Turn down the heat and continue to simmer for several hours.
I usually simmer mine about 24 hours.
Throughout the cooking process, skim off any foam and add water as needed.
When the stock is finished simmering, filter through a fine mesh seive and bottle in mason jars.
The stock should set just like gelatin, and the fat should rise to the top.
Pick off the fat and reserve it for cooking, then scoop out the gelled stock and reheat to serve as soup.
Note that it’s wise to serve this stock very hot as it may gel again once it cools.
Serving Size: 4

Recipe:
Comments:
Ingredients: 1 tablespoon olive oil
3/4 pound lean ground beef
1 onion, minced
1 zucchini, minced
1 carrot, minced
1 celery stalk, minced
1 garlic clove, minced
1/2 red bell pepper, minced
1/2 green bell pepper, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 cup tomato salsa
1/2 cup frozen or fresh corn kernels (optional)
2 tablespoons ketchup
1/2 teaspoon salt
9 ounces ready-made polenta, diced
1/3 cup shredded pepper Jack cheese
Instructions: 1. Preheat the oven to 400 degrees.
In a large cast-iron skillet, warm 1 teaspoon of the olive oil over medium-high heat.
Add the beef and brown, about 5 minutes.
Using a slotted spoon, transfer beef to a plate.
Wipe skillet with a paper towel.

2. Add the remaining olive oil and the onion, zucchini, carrot, celery, garlic, and red and green peppers to the skillet; saute until vegetables begin to soften, 5 minutes.
Add the chili powder, cumin and cinnamon and saute 1 minute.

3. Stir beef, salsa and the corn (if using) and ketchup into vegetables; season with the salt.

4. Scatter the polenta over beef mixture and sprinkle the pepper Jack cheese over the top.
Bake until polenta is heated and cheese is golden-brown, about 7 to 10 minutes
Serving Size: 4

Recipe:
Comments:
Ingredients: Tomato and Avocado Salsa, (recipe follows) or store-bought fresh salsa
3 tablespoons all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon cayenne pepper, or to taste
1/3 cup beer
8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
2 teaspoons canola oil
4 corn tortillas, warmed
Instructions: 1. Prepare Tomato & Avocado Salsa, if using.
2. Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
3. Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.
Serving Size: 2

Recipe:
Comments:
Ingredients: 1 1/2 cups old fashioned rolled oats
1 cup ground walnuts
1 cup water
1/4 cup tomato paste
1/4 cup Dr. Fuhrman's MatoZest
1 cup onion, diced
3 cloves garlic, minced
6 cups mushrooms, finely minced
2 teaspoons dried basil
1/2 teaspoon dried oregano
2 tablespoons fresh parsley, minced
freshly ground pepper, to taste
2/3 cup frozen chopped spinach, thawed
Instructions: Preheat oven to 350 degrees.

Combine rolled oats and ground walnuts in a bowl. Set aside.

In a small saucepan, whisk together water, tomato paste and MatoZest. Heat over medium high heat until boiling. Pour over rolled oats and walnuts. Stir well and set aside. Heat 2 tablespoons water in a saute pan and add onion and garlic. Saute until onion is translucent. Add mushrooms, basil, oregano, parsley and black pepper and additional water if needed, to prevent sticking. Cover and cook for 5 minutes, or until mushrooms are tender. In a large bowl, combine sauteed onions and mushrooms, rolled oat/walnut mixture and spinach. Stir well to combine. With wet hands shape 1/3 cup of mixture into a well-formed burger. Place on a lightly oiled baking sheet and repeat with remaining mixture. Bak e for 15 minutes. Turn burgers to bake the other side for another 15 minutes. Remove from oven and cool slightly. Serve on small whole grain hamburger buns or whole grain pita bread halves. Top with thin sliced, raw red onion and no-salt or low-sodium ketchup. Makes 12 burgers Non-vegan option: Eight ounces of chopped white ground turkey can be mixed in before forming into patties for a unique flavor.
Serving Size: 8

Recipe:
Comments:
Ingredients: (

) Blueberry-Coconut-Macadamia Muffins From: EatingWell(

) The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you're having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness.(

) Servings: 12 muffins Prep: 20 mins Total: 1 hr Rated : Not yet rated Rate and Comment(

) Ingredients 1/4 cup unsweetened coconut 2 tablespoons plus 3/4 cup all-purpose flour, divided 2 tablespoons plus 1/2 cup brown sugar, divided 5 tablespoons chopped macadamia nuts, divided 2 tablespoons canola oil, divided 1 cup whole-wheat pastry flour (see Source) or whole-wheat flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/2 teaspoon ground cinnamon 1 large egg 1 large egg white 3/4 cup nonfat buttermilk, (see Tip) 2 tablespoons butter, melted 1/2 teaspoon coconut or vanilla extract 1 1/2 cups fresh or frozen (not thawed) blueberries(

) Directions 1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. (

) 2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside. (

) 3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter. (

) 4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving. (

) Tips: Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com. Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk. MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds. Nutrition Facts Calories 202, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 23 mg, Sodium 122 mg, Carbohydrate 28 g, Fiber 2 g, Protein 4 g, Potassium 55 mg. Exchanges: Starch 2,Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
Instructions:
Serving Size: 12

Recipe:
Comments: Richly spiced with chili peppers and smoked paprika, caldo verde is deeply flavored and brimming with nutrient-dense additions such as manganese-rich kale, potatoes and pasture-raised lard and chorizo. For both ease of preparation and for a lovely presentation, I recommend serving the potatoes whole.
Ingredients: 1 1/2 pounds fingerling potatoes, preferably no longer than two inches
1 tablespoon bacon fat or lard (learn to render lard)
1 pound chorizo
2 to 3 dried chili peppers (buy it online)
2 shallots, thinly sliced
3 to 4 cloves garlic, minced
3 medium carrots, chopped
2 quarts roast chicken stock, preferably homemade
2 bunches kale, stems removed and chopped coarsely
1 to 2 teaspoons smoked Spanish paprika (buy it online)
unrefined sea salt to taste
unrefined extra virgin olive oil to serve (see sources)
Instructions: Set a kettle filled with clean water to boil, and boil potatoes until tender when pierced with the tines of a fork. Drain the potatoes and set them aside. In the same kettle in which you boiled the potatoes, heat bacon fat or pastured lard over a medium flame until melted. Add the chorizo to the pan and fry until thoroughly heated through and well-cooked. Add the chili peppers, shallots, garlic and carrots to the cooked chorizo and fry with the sausage until they become fragrant and tender. Pour two quarts homemade roast chicken stock into the kettle, and bring to a simmer. Stir as needed and allow the soup to cook for twenty to thirty minutes or so, add the cooked potatoes and continue to cook for another ten minutes. About five to ten minutes before you plan to serve the soup, turn off the heat and stir chopped kale, smoked paprika and unrefined sea salt into the soup. Cover with a tight-fitting lid and allow the caldo verde to rest for about five minutes or long enough to wilt the kale. Serve with a generous portion of unrefined extra virgin olive oil stirred into the soup at the last minute.
Serving Size: 4-6

Recipe:
Comments: Gluten-free chicken and dumplings is rich with broth, fresh herbs and aromatic vegetables, for a bit of variation, consider omitting bacon and adding two cups chopped wild mushrooms – any will do, but I’m particularly fond of chanterelles in this dish.
Ingredients: for the dumplings
1/2 cup brown rice flour
1/4 cup sorghum flour
1/4 cup almond meal
2 tablespoons buckwheat flour
2 tablespoons tapioca flour
1/3 cup buttermilk (see sources for a starter)
1 egg, beaten
2 tablespoons butter (see sources)
1/2 teaspoon unrefined sea salt (see sources) for the soup
2 tablespoons butter (see sources)
4 ounces pastured bacon, chopped
1 medium yellow onion, chopped
4 ribs celery, chopped
4 carrots, peeled and
chopped 2 boneless, skinless chicken breasts, chopped into bite-sized pieces
1 1/2 to 2 quarts fresh chicken broth
1 cup fresh or frozen English peas
1/2 cup finely minced herbs (chives, thyme, parsley, sage, celery leaves etc.)
1/4 cup finely minced fresh herbs (chives, thyme, parsley, celery leaves etc.)
Instructions: preparing the dumplings Stir brown rice flour, sorghum flour, almond meal, buckwheat and tapioca flour together, then pour buttermilk into the flour and stir the mixture together until it resembles cornmeal. Set it aside, covered, for about eight hours or overnight.

After the dumpling dough has soaked overnight or about eight hours in buttermilk, mix remaining ingredients into the dough and form the dough by hand into balls about one-half to thee-quarters inch in diameter.
Set them aside while you prepare the remaining ingredients.

finishing the soup Melt two tablespoons butter in a heavy-bottomed soup pot, then add four ounces chopped bacon to the pot and cook it through.
Remove the bacon from the pot and set it aside.
Toss chopped onion, celery and carrots into the pot and cook them until they become tender and fragrant, then add chopped chicken to the pot and cook for three to five minutes.

Pour in 1 1/2 to 2 quarts fresh chicken broth into the pot and simmer the soup for ten minutes, covered.

Reduce the heat to medium-low, uncover the soup pot, add 1 cup fresh or frozen English peas into the soup and drop formed dumplings, no more than three-quarters inch in diameter, into the pot.
Cover the pot again and allow the dumplings to cook undisturbed for eight to ten minutes.

After eight to ten minutes, uncover the pot and stir in fresh minced herbs and reserved bacon. Ladle into bowls and serve hot.
Serving Size: 8

Recipe:
Comments:
Ingredients: (

) Chicken Tikka Kabobs with Coconut “Cream” (

) To save calories, look for unsweetened coconut flakes in the natural section of your supermarket or at health-food stores. (

) Serves: 4 Prep: 15 min Cook: 15 min Total: 1 hr 5 min (

) Ingredients (

) •1 tablespoon olive oil •1 tablespoon garam masala •1 teaspoon ground turmeric •1/2 teaspoon ground red pepper •5 tablespoons lime juice, divided •1 1/2 pounds boneless, skinless chicken breasts, cut into 24 (1-inch) cubes •1 cup fat-free plain greek yogurt •1/4 cup shredded coconut •1/2 small cucumber, peeled and shredded •2 tablespoons chopped fresh mint •1/4 teaspoon salt •1/4 teaspoon honey •1 pound broccoli florets, separated into 24 large florets •2 medium red onions, each cut into 8 wedges Directions(

) 1. Coat a grill rack or broiler pan with organic cooking spray. Preheat the grill or broiler. (

) 2. In a large bowl, combine the oil, garam masala, turmeric, pepper, and 4 tablespoons of the lime juice. Add the chicken, tossing to coat. Let stand for 30 minutes. (

) 3. Meanwhile, in a small bowl, combine the yogurt, coconut, cucumber, mint, salt, honey, and remaining lime juice. Cover and refrigerate. (

) 4. Steam the broccoli for 2 minutes or until bright green. Thread the marinated chicken cubes on eight 12-inch metal or presoaked bamboo skewers, alternating with onion wedges and broccoli florets. 5. Grill or broil 6" from the heat for 8 to 12 minutes, turning occasionally, until browned and the chicken is no longer pink. 6. Serve with the yogurt mixture.
Instructions:
Serving Size: 4

Recipe:
Comments: Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus. Cut the long beans for easy serving, or keep them whole to symbolize longevity.
Ingredients: 1 pound Chinese long beans*, cut into 4-in. lengths
1 tablespoon vegetable oil
2 teaspoons XO sauce*, or prepared oyster sauce plus 1 tsp. Asian chili oil
2 tablespoons hoisin sauce
Instructions: 1. Bring a medium pot of water to a boil. Cook beans in water until bright green and tender, about 5 minutes. Drain.

2. Heat oil in a wok or large frying pan over high heat. Add beans and cook, stirring frequently, until starting to brown, about 4 minutes. Mix XO sauce and hoisin in a small bowl. Add sauce to beans, stirring to coat, and cook until sauce is fragrant and coats beans, about 3 minutes.

*Find long beans and XO sauce, a dried seafood-based condiment, at Asian grocery stores.

Make ahead: Up to 1 day, chilled; microwave to rewarm.
Serving Size: 6

Recipe:
Comments:
Ingredients: 1 cup water
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup old-fashioned rolled oats
1/2 cup blueberries
2 apples, chopped
2 tablespoons chopped walnuts
1 tablespoon ground flax seeds
1/4 cup raisins
Instructions: In a saucepan, combine water with the vanilla and cinnamon. Bring to a boil over high heat. Reduce the heat to a simmer and stir in the oats.

When the mixture starts to simmer, add the blueberries. Remove from heat when berries are heated through.

Cover and let stand for 15 minutes until thick and creamy.

Mix in apples, nuts, flax seeds, and raisins.
Serving Size:

Recipe:
Comments: This is our brown rice take on classic coconut sticky rice. The long cooking time yields an unctuous sauce that clings to the spoon. We love it with the tang of dried apricots on top, but feel free to customize it with fresh tropical fruit (mango is particularly tasty) or berries. Prep and Cook Time: about 2 1/4 hours. Notes: Brown sweet rice has a very short grain and is sold at many specialty grocery stores. We like Lundberg Family Farms' sweet rice (lundberg.com for stores). You can use short-grain brown rice in place of brown sweet rice, but the result is a thicker, less silken pudding.
Ingredients: 3 cans light coconut milk
1 cup brown sweet rice (see Notes)
1/2 cup sugar
1/2 teaspoon salt
1/2 cup diced dried apricots (optional)
Instructions: In a heavy-bottomed 3-qt. saucepan over medium heat, bring coconut milk, rice, sugar, and salt to a gentle boil.
Partially cover and reduce heat to maintain a gentle simmer.
Cook, stirring occasionally, until rice is tender to the bite and liquid thickens, about 2 hours.
Serve warm, at room temperature, or chilled.
Garnish with fruit if you like.
Serving Size: 4

Recipe:
Comments: Sweetened by honey, this classic pineapple upside down cake is also suitable for dairy-free and grain-free diets.
Ingredients: 1 1/2 cups coconut flour
1 cup blanched almond flour
1/2 teaspoon unrefined sea salt
2 teaspoons ground cinnamon
2 cups full-fat coconut milk
1 cup honey, divided
1 dozen eggs, beaten
2 teaspoons organic vanilla extract
1/4 cup coconut oil
12 pineapple rings, about 1/2-inch thick
1/4 cup dried cherries
Instructions: Preheat oven to 350 degrees Fahrenheit. Whisk coconut flour, almond flour and unrefined sea salt together.

Beat in coconut milk, 3/4 cup honey, eggs and vanilla and continue to beat them together until no clumps remain.

Melt coconut oil in a 12-inch cast iron skillet over moderately high heat.

Whisk in remaining 1/4 cup honey. When the honey and coconut oil foam and bubble, gently arrange pineapple into the skillet.

Place dried cherries in the center of each pineapple ring and around the pineapple rings. Turn off the heat, pour in the cake batter and bake for forty-five minutes to one hour in an oven preheated to 350 degrees Fahrenheit or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool for about five to ten minutes before inverting on a platter and serving.

equipment: 12-inch cast iron skillet
Serving Size:

Recipe:
Comments:
Ingredients: 1 medium onion, thinly sliced
2 garlic cloves, chopped
2 large tomatoes,
chopped or 1 (15 ounce) can no salt added diced tomatoes
1 medium eggplant, cut into 1 inch dice
1 medium zucchini, sliced crosswise 1 inch thick
10 ounces cremini or other mushrooms, sliced
1 medium red pepper, cut into 1 inch pieces
1 teaspoon oregano
1 teaspoon basil pepper (to taste)
Instructions: Heat 1/8 cup water in a large deep skillet. Water saute the onion until softened, about 3 minutes. Add the garlic and cook for 1 minute, adding more water as necessary to keep from scorching. Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, mushrooms, red pepper and spices. Cover and cook, stirring occasionally until vegetables are very tender, about 1 hour.
Serving Size: 2

Recipe:
Comments:
Ingredients: 2 tbsp olive oil
2 cloves garlic, crushed hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
Instructions: Spread olive oil and crushed garlic onto the bottom of a 9x13 casserole dish. Sprinkle on red pepper flakes Lay chicken breasts on top Pour 2cups marinara over top Sprinkle on basil Sprinkle on mozzarella and parmesan Sprinkle on croutons Bake at 350 for 35 minutes
Serving Size: 6

Recipe:
Comments:
Ingredients: 4 large whole grain pitas
2 cups pasta sauce, no salt added or low sodium
1/2 cup chopped shiitake mushrooms
1/2 cup chopped red onion
10 ounces frozen broccoli florets, thawed and finely chopped
1/2 cup shredded nondairy mozzarella-type cheese *
Instructions: Preheat the oven to 200 degrees. Place pitas on two baking sheets and warm for 10 minutes. Remove from oven and spoon on the pasta sauce. Sprinkle evenly with the mushrooms, onion and broccoli. Add a light sprinkle of cheese. Bake for 30 minutes.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 cup wheat berries, cooked for 1 hour until tender – best cool
½ c diced or crumbled feta cheese
½ c thinly sliced red onion
½ c julienned strips of seedless cucumber – half moon like
5 T olive oil
½ c julienned strips roasted red pepper
¼ c minced fresh herbs such as parsley, basil, dill
2 T fresh lemon juice
1 T red wine vinegar
1 T chopped pitted olives – not necessary
1 tsp cumin
1 garlic clove minced
½ c dried cranberries
Dash of cinnamon
1 T honey
2 tsp Dijon mustard – not necessary
Instructions: In a large bowl stir together all ingredients, add salt and pepper to taste. Serve on greens garnished with fresh herb sprigs.
Serving Size: 4

Recipe:
Comments:
Ingredients: 2 medium zucchini, cut in half lengthwise, seeds and some meat removed, leaving shells intact
4 large peppers, assorted colors, tops sliced off, seeds removed
2 medium Portobello mushrooms, stems removed
1/2 cup quinoa, rinsed well
1 small red bell pepper, chopped
1/2 pound shiitake mushrooms, chopped
3 whole green onions, chopped
2 stalks celery, chopped
1 stalk broccoli, chopped in small pieces
4 cloves garlic, chopped in small pieces
1 cup cooked lentils or canned, no salt added or low sodium, drained
1/2 cup walnuts, coarsely chopped
2 ounces non dairy mozzarella type cheese, shredded
1/2 cup raisins
1/4 cup plus 2 tablespoons parsley, chopped, divided
2 teaspoons Bragg Liquid Aminos
1 tablespoon no salt seasoning
2 cups pasta sauce, no or low salt
salad greens
1 tablespoon balsamic vinegar
Instructions: Preheat oven to 350 degrees.

On baking sheet, bake the zucchini and peppers for 5 minutes. Add Portobello mushrooms and bake for an additional 15 minutes.

For filling: Cook quinoa according to package instructions. Set aside.

In small amount of water, sauté red pepper, shiitake mushrooms, green onions, celery, broccoli and garlic until tender and water has cooked off.

In large bowl, mix cooked quinoa, lentils, walnuts, cheese substitute, raisins and 1/4 cup chopped parsley with sautéed ingredients and season with liquid aminos and no salt seasoning.

Fill zucchini, mushrooms and peppers with quinoa mixture and place in a baking dish.

Spoon pasta sauce over vegetables. Bake for 20-30 minutes until hot.

Serve on bed of salad greens which have been lightly tossed with balsamic vinegar.

Garnish vegetables with remaining chopped parsley.
Serving Size: 6

Recipe:
Comments:
Ingredients: 1 tablespoon olive oil
2 cups thinly sliced onion
1 teaspoon sugar
1/4 teaspoon salt
9 ounces baby spinach
4 8-inch whole-wheat flour tortillas
4 ounces semisoft goat cheese
2 medium tomatoes, thinly sliced
Instructions: Heat the oil in a large nonstick skillet over medium-high heat.
Add the onion, sugar and salt; cook, stirring occasionally, until onion is dark golden brown.
Remove from pan.
Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted.
Remove from skillet and turn off heat.
Spread a quarter of the goat cheese on each tortilla and top with spinach, tomato and onion; fold closed and press lightly.
Heat the skillet and place two folded quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.
Serving Size:

Recipe:
Comments:
Ingredients: 1-1/2 pounds medium size Yukon gold potatoes, halved lengthwise
1 bunch medium size carrots with tops, halved lengthwise with the tops trimmed
2 large bulbs of fennel, stems and outer layer removed,br> 3 small green zucchini ,br> 1 lb. large crimini (brown) mushrooms, cleaned
1/3 cup extra virgin olive oil plus some for drizzling Gray Salt and black pepper
One half of a lemon
Instructions:
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: For the grilled vegetables:
1 zucchini
1 yellow squash
1 sweet onion
1 ripe tomato
1 small eggplant
3Tbs. olive oil
1/4 tsp. thyme leaves
salt and pepper

For the salad:
8oz mixed greens
1.5 oz balsamic vinegar
4.5 oz olive oil
salt and pepper
1/4 Cup basil leaves
1/4 Cup grated parmesan cheese
Instructions: Fire up the outdoor grill and let the charcoal burn until it is gray and covered with a layer of ash. Slice the zucchini and yellow squash lengthwise into 1/4inch strips. Cut the onion and eggplant into 3/8inch rounds and quarter the tomato. Brush all the vegetables with olive oil and season with salt, pepper and a sprinkling of thyme. Place all the vegetables except the tomato on the grill and cook until they are nicely marked and slightly wilted. Add the tomato, skin side down and cook to warm through. Remove all the vegetables from the grill and cut into bite size pieces.

Whisk the oil and vinegar together and season with salt and pepper. Toss greens in the balsamic vinaigrette and divide onto four serving plates. Arrange the vegetables on top of the greens, and garnish with basil and parmesan. Serve immediately.
Serving Size: 4

Recipe:
Comments: Posted by Carole Koch
Here’s a quick and easy way to use an assortment of veggies and herbs from this week’s harvest such as:
Ingredients: eggplant
carrots
leeks or sweet onions
sweet peppers
tomatoes
parsley and/or thyme
Instructions: Slice or coarsely chop your choice of vegetables (proportions are up to you). In a skillet, add olive oil, garlic and onion. Sauté for 3 minutes and then add vegetables and herbs. Sauté until tender.

Serve as a side dish or toss with warm pasta and top with cheese.
Serving Size: 4

Recipe:
Comments:
Ingredients: 1 pound Brussels sprouts, trimmed and halved
1/2 medium head cauliflower, cut into small florets (about 4 cups)
3 tablespoons olive oil kosher salt and black pepper
8 small chicken cutlets (about 11/2 pounds)
1 tablespoon herbes de Provence
Instructions: Heat oven to 425° F. On a large rimmed baking sheet, toss the Brussels sprouts and cauliflower with 2 tablespoons of the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until tender, 20 to 25 minutes.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Season the chicken with the herbes de Provence, ½ teaspoon salt, and ¼ teaspoon pepper. Working in batches, cook until golden brown and cooked through, 2 to 3 minutes per side, adding more oil as necessary. Serve with the vegetables.
Serving Size:

Recipe:
Comments:
Ingredients: 1 ripe mango, diced (1 1/2 cups)
1/4 cup finely chopped red onion
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
Instructions: 1. Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.

Tips: To cut a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.

3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.

4. Cut the fruit into the desired shape.
Serving Size:

Recipe:
Comments: by Deirdre Imus
This classic taco recipe filled with colorful veggies and high-protein pinto beans will please everybody at your ranch, too. Have a taco party and let everybody spoon on their favorite toppings!
We include a recipe for your own easy-to-make tortillas, although you can also use store-bought.
Adapted from The Imus Ranch, Cooking for Kids and Cowboys
Ingredients: For the Bean Topping:
2c organic pinto beans, rinsed and soaked overnight
1 clove garlic, minced

For the Tortillas:
3c unbleached white flour
1t salt
2t baking soda
1/2c trans fat free spread, melted
3/4c water
Safflower oil for frying (about 1 ½ cups)

For the Tacos: 1 head romaine lettuce, shredded
4 lg tomatoes, diced
4 med white onions, diced
1 8-oz pkg shredded soy cheddar or cheddar cheese
1 8-oz pkg shredded soy jalapeño cheese or jalapeño cheese
Instructions: 1. To make the bean topping, drain beans and place in a medium pot. Add minced garlic and add fresh water to cover by 1 inch. Bring water to boil and reduce to a simmer. Cook until beans are tender, about 1 ¼ hours. Drain.

2. To make the tortillas, combine flour, salt, and baking soda in a large bowl. Add the melted margarine and water. Stir just until a moist dough forms (it should be stiff enough to hold together). Divide into 6 equal pieces and roll each piece into an 8-inch round.

3. In a large skillet, add enough oil to be 1 inch deep. Heat over medium heat until oil is hot. Carefully slip tortillas, one at a time, into the hot oil. The dough will bubble in a few seconds. Cook for about 45 seconds until slightly browned, and flip to cook the other side, about 15 to 20 seconds until lightly browned. Remove and drain on paper towels. Repeat for remaining tortillas.

4. To assemble tacos, combine the cooked beans in a medium bowl. Spoon a few beans into each taco, and serve with other toppings in separate bowls, so people can create tacos to their taste.
Serving Size: 6

Recipe:
Comments:
Ingredients: 1 1/2 lb Brussels sprouts, trimmed and quartered
1 tbsp olive oil
1 1/2 lb red onions, thickly sliced
1/4 cup balsamic vinegar
Instructions: 1. Heat oven to 450˚F. Line large baking sheet with foil.

2. Spread brussels sprouts in single layer on prepared pan and toss with oil.
Roast in upper third of oven, stirring occasionally, 12 minutes.

3. Add onions to pan, tossing to combine, and roast until vegetables are tender and golden brown, about 10 minutes longer.
Drizzle with vinegar, tossing to combine, and roast 2 minutes longer.
Transfer to serving bowl and season to taste with sea salt and pepper.
Serving Size: 4

Recipe:
Comments: From “One United Harvest, Creative Recipes from America’s Community Supported Farms,” collected by Julie Sochacki, 2005.
Ingredients: Any combination of the following vegetables:
beets
carrots
potatoes
parsnips
leeks
onions
garlic
rutabaga
winter squash

Olive oil and butter
Garlic, salt and black pepper, to taste
Instructions: Slice each vegetable 1/4-inch thick. Lightly brush a cookie sheet with olive oil and butter. Coat both sides of the vegetables with the oil from the pan. Season to taste with garlic salt and pepper. Roast in a 500 degree F. oven for 10 minutes or until the vegetables begin to brown. Then turn the vegetables and continue to roast for 5 to 10 minutes more.
Serving Size: 4

Recipe:
Comments: From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press
Ingredients: 6 to 8 cups winter vegetables, such as rutabagas, potatoes, carrots, beets, onions, turnips, parsnips and winter squash, peeled, cut into 1-inch pieces
2 tablespoons oil
3 tablespoons fresh thyme (or 1 tablespoon dried herbs of choice)
Instructions: Toss ingredients together (keep onions separate as they will roast faster; add them to the pan 10 minutes into the baking time).
Spread in a single layer on greased baking pans.
Roast in an oven preheated to 425 degrees F. until tender, 30 to 45 minutes, stirring occasionally.
Season with salt and pepper.
Serve with Roasted Garlic Sauce, if desired (find recipe under "Garlic"). Serves 8 as a side dish.
Serving Size: 4

Recipe:
Comments: Use this flavorful brown vegetable broth in soup or any dish that calls for chicken broth. The longer it simmers and reduces, the richer the flavor.
Preparation time 0.500000 minutes
Adapted from Organic Style magazine
Ingredients: 1 T olive oil
3 large cloves garlic, crushed
1 extra lg onion, chopped
1 T tomato paste
2 med carrots, quartered
2 ribs celery with leaves, chopped
1/2 pound cremini or button mushrooms, cleaned and halved
8 sprig parsley
2 bay leaves
1 T kosher salt
1/4 t black peppercorns
Instructions: 1. Heat the oil over medium heat in a large stockpot. Sauté garlic and onion until lightly browned. Stir in tomato paste and add 12 cups water. Bring to a boil. Add remaining ingredients, lower heat and simmer, uncovered, 45 minutes (or up to 1 ½ hours). Skim foam and fat from the top.

2. Strain the stock in a colander lined with a damp double layer of cheesecloth over a large metal bowl. Discard solids.

3. Let cool. Transfer to airtight storage containers and refrigerate for up to 5 days, or freeze for up to 4 months.
Serving Size: 10

Recipe:
Comments: When you have several kinds of fresh vegetables available stir-frying is an easy and tasty option. Preparation does take some time, but can be done in advance. Cooking takes minutes. The beauty of stir-frying is that you can substitute whatever vegetables you have on hand. But be sure every item is fresh. And be sure never to stir-fry longer than 2 or minutes. Exception: Dense-root vegetables may take up to 5 minutes.
Ingredients: 3 tablespoons vegetable or chili oil
1 small yellow onion, peeled and cut into small wedges (or 4 scallions, greens included, chopped coarse)
1/2 green pepper, cut into coarse strips
1/2 red pepper, cut into coarse strips
1 medium summer squash, sliced
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger
1/2 cup snow peas, strings removed
1 cup bean sprouts, rinsed with hot water
1 bunch of sturdy green leaves (kale, chard, bok choy, or napa cabbage), coarsely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
Instructions: Line up ingredients in the order they will be cooked, from slower-cooking items to lighter vegetables last (as arranged above).
Mix salt, sugar, soy sauce, and sesame oil in a small bowl.
Heat a wok or large sauté pan over high heat.
When hot and smoking (about a minute), add oil, swirl around, add onion and stir-fry for 30 seconds.
If using scallions, stir-fry for only 15 seconds. Keep them moving continuously.
Quickly add peppers and squash, stir-fry for 1 minute.
Add garlic and ginger, stir-fry for a few seconds then toss in snow peas, bean sprouts, and greens, stir-frying for another minute.
Drizzle in soy sauce mixture, stir, remove from heat and serve over steamed rice.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 2-1/2 Cups cucumbers, chopped
1 red pepper, chopped
1/2 yellow pepper, chopped
1 Cup tomato, chopped
3 stalks green onion, chopped
1/3 lb. sheep’s milk feta, cubed
1/2 Cup parsley, chopped
1/4 Cup lemon juice
1/4 Cup olive oil
salt and pepper to taste
Instructions: Combine cucumber, peppers, tomato, green onion, feta and parsley.

Mix lemon juice and olive oil together and toss with veggies.

Salt and pepper to taste.
Serving Size: 6

Recipe:
Comments:
Ingredients: Slice up some summer squash, the turnip, fennel, carrot, bok choi, spinach, garlic (I use a press) and anything else you like.
Toss it with some olive oil, salt & pepper.
Put in a pie tin or something like it & roast on the grill.
Warm a wrap (I used whole wheat tortilla) sprinkle some grated parmesan (NOT the dried icky kind) on the wrap, splat veggies & wrap it up!
Hot veggies melt the cheese and YUM!
Instructions:
Serving Size: 4

Recipe:
Comments: This version of Tabbouli emphasizes the parsley, as is traditional, but also adds cucumber and celery—not so traditional!
Ingredients: 1/2 cup bulgar (cracked wheat)
2 cups boiling water
1 1/2 cups parsley, finely chopped
1/4 cup green onions, finely chopped
2 firm ripe mid-size tomatoes, finely diced
1/2 cucumber, peeled, seeded, and diced
1 stalk celery, finely diced
1/4 cup mint, finely chopped
1/4 cup olive oil
2 tablespoons lemon juice (more or less to taste)
1/2 tsp salt (more or less to taste)
pita bread
Instructions: Place bulgar in a bowl. Pour boiling water over bulgar and let sit for 20 minutes; drain well and let cool. Toss bulgar with parsley, green onions, tomatoes, cucumber, celery, and mint. Combine olive oil, lemon juice, and salt in a small bowl; pour over bulgar mixture and toss. Serve in pita bread.
Serving Size: 4

Recipe:
Comments: I made the spring rolls and put my husband in charge of making the peanut sauce, so it actually became a fun thing to do together in the kitchen (while enjoying some chilled wine and beer). I would imagine people with older kids would have fun making these, too, because of the assembly process. submitted by Laura six
Ingredients: -1 pkg Spring roll wrappers (I used about 14 wrappers) (these will be dry circular wrappers)
-1 bundle bean thread noodles (found at Asian markets or some Asian aisles at regular grocery stores)
-2 T toasted sesame oil
-Assorted veggies, rinsed (I used 1 bunch carrots, 3-4 Asian turnips, 3-4 radishes, mushrooms, and a handful of shredded lettuce)
-1/2-2/3 lb cooked shrimp, defrosted, tail off
-Thai basil (optional)
-Salt and pepper
Instructions: Drop the bundle of bean thread noodles in boiling water.
When noodles are soft and have separated from each other (just a few minutes), remove from pan, strain, and toss with sesame oil.
Set aside.
Grate your veggies using a food processor or hand grater.
Season with salt and pepper and set aside.,br> If using greens, cut or shred by hand, and set aside.
Have 3 plates ready - a soaker plate or large dish (filled with hot water), an assembly plate, and a finished plate.,br> One at a time, soak a spring roll wrapper in the hot water until soft.
Carefully remove the wrapper from the soaker plate and lay flat on the assembly plate.
Make a small pile of veggies, lettuce or greens, bean thread noodles, shrimp, and Thai basil (if using).
Wrap the spring roll wrapper like a burrito, tucking the sides of the wrapper in as you roll.
Move finished roll to the last plate.
Continue with assembly until you have used all the ingredients.
Serve with soy sauce, sweet chili sauce, or peanut sauce (see below).
THAI STYLE PEANUT SAUCE
Notes: This seems like a lot of ingredients, but they are all combined and mixed in a food processor or mini-prep.
You may also be able to do this with a blender if you have a strong one
Feel free to substitute or omit ingredients according to your tastes; last night we didn't use ginger, fish sauce, sugar, or cilantro, and used lightly honey-roasted peanuts.
Turmeric, and Thai basil for a slightly different flavor.
This sauce is also great over stir-fried veggies and noodles or rice (making a Thai rama dish) or as a dip for chicken skewers (which was a hit at a Superbowl Party).
Most of the pantry ingredients (light coconut milk, low-sodium soy, etc.) I've found at Trader Joe's.
Others (peanut oil, fish sauce) I've found at Safeway or Fred Meyer
Serving Size: 4

Recipe:
Comments: Adapted from Organic Style magazine
Ingredients: 4 c steamed vegetables (whatever you have)
2/3 c cottage cheese
4 to 6 oz. grated cheddar cheese (depending on how much you like cheddar)
Instructions: Preheat oven to 400°F. After steaming the vegetables, put them in a small baking dish (there should be about 2 or 3 inches of vegetables in the dish), top with the cottage cheese, then top with the grated cheddar. Bake uncovered for 20 to 25 minutes.
Serving Size: 4

Recipe:
Comments: Make an easy veggie stew with this week’s CSA vegetables!
Posted by Carole Koch
Ingredients: olive oil
onions and/or leeks
celery
garlic
sweet peppers
eggplant
tomatoes
parsley and/or thyme
salt and pepper(optional)
lemon juice(optional)
Instructions: Heat a bit of olive oil in a skillet or large saucepan over medium heat. Sauté some chopped onions and/or leeks, chopped celery and minced garlic, and cook for about 5 minutes.
Add chopped sweet peppers and chunks of eggplant. Cover and cook until eggplant is tender.
Add chopped tomatoes and chopped parsley and/or thyme. Cook until tomatoes are hot and beginning to soften.
Finish with salt and pepper and a squirt of lemon juice (optional).
Serving Size: 4

Recipe:
Comments: by Laura Fraser and Susie Quick
If you don't have fennel, try thinly sliced celery heart.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
Ingredients: 2 heads Bibb lettuce, leaves separated, washed, and spun dry
1 lg fennel bulb, trimmed and thinly sliced
1 ripe pear, cored and thinly sliced
2 T fresh lemon juice
2 T extra-virgin olive oil
1 T honey
1/2 t kosher salt
Instructions: Place the lettuce in a large salad bowl and top with fennel and pear slices. In a small bowl, whisk together the lemon juice, oil, honey, and salt. Drizzle dressing over salad and toss.
Serving Size: 4-6

Recipe:
Comments:
Ingredients: • 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped fennel bulb
• 2 garlic cloves, thinly sliced
• 1/2 cup golden raisins
• 1/3 cup white wine vinegar
• 3 tablespoons sugar
• 2 tablespoons capers
• 1 1/2 teaspoons grated lemon rind
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can tomato sauce
• 1 (9-ounce) package frozen artichoke hearts, thawed and chopped
• 2 tablespoons chopped fresh flat-leaf parsley
Instructions: Heat oil in a large nonstick skillet over medium-high heat.
Add onion, celery, fennel, and garlic; sauté 5 minutes or until tender.
Stir in raisins and next 8 ingredients (through artichokes).
Bring to a simmer; cook over medium-low heat 5 minutes or until liquid almost evaporates.
Sprinkle with parsley.
Serve chilled or at room temperature.
Serving Size: 4

Recipe:
Comments: From “Chicago Tribune Magazine,” May 15, 2005, courtesy Leah Eskin, adapted from “The Gourmet Cookbook.”
Ingredients: 1 fennel bulb, thinly sliced, fronds reserved
1 bunch red radishes, thinly sliced
4 stalks celery, thinly sliced
2 cups loose-packed flat-leaf parsley
3 tablespoons fresh lemon juice
2 tablespoons minced shallots
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
Instructions: Shred fennel frond into small sprigs. Toss with parsley and sliced vegetables in a large bowl. Whisk together remaining ingredients and drizzle over vegetables to coat.
Serving Size: 4-6

Recipe:
Comments:
Ingredients: 2 medium fennel bulbs with fronds
5 carrots, coarsely grated
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1/4 cup Spanish green olives, pitted and finely chopped
1/4 teaspoon dried Aleppo chile or Espelette pepper flakes (optional), or to taste 6 sun-dried tomatoes packed in oil, drained and very thinly sliced
2 tablespoons chopped flat-leaf parsley
Instructions: Chop enough fennel fronds to measure 3 tablespoons and reserve.
Discard remaining fronds and stalks.
Cut bulbs into thin matchsticks and toss with carrots in a bowl.
Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables.
Chill, covered, at least 30 minutes (for flavors to develop).
Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw. Cooks' note: Slaw, without fronds, tomatoes and parsley can be chilled up to 4 hrs.
Serving Size: 4

Recipe:
Comments:
Ingredients: 2 bulbs of fennel with tops, thinly sliced
½ to 1 sweet onion, thinly sliced
1 to 2 tablespoons olive oil
2 to 3 tablespoon fresh lemon juice
¼ to ½ cup shaved or shredded Parmesan cheese
Sea salt and freshly ground black pepper, to taste
Instructions: Thinly slice the fennel, including the bulb and the stalk portion of the tops and place in medium size bowl.
Reserve 1/3 to ½ of the fronds for later use.
Thinly slice the sweet onion and add to the bowl.
Chop up the reserved fennel fronds and add to the bowl.
Add in the lemon juice, Parmesan cheese, and sea salt and pepper to taste.
Toss everything together until evenly combined and let stand for at least 15-30 minutes (or up to 24 hours) before serving.
Serving Size:

Recipe:
Comments:
Ingredients: I put two of this week's apples, one fennel bulb and half a peeled lime in my new juicer.
OMG Yummy!
The actual recipe I was sort of following called for 1/2 a peeled lemon, 2 fennel bulbs and 2 green apples.
I'm guessing that's tasty, too.
Instructions:
Serving Size:

Recipe:
Comments:
Ingredients: 2 thinly sliced fennel bulbs (preferably sliced on a mandolin)
2 diced peaches
2 finely sliced radishes
2 sliced green onions
1 Tbs of chopped fresh mint
2 Tbs balsamic vinegar
3 Tbs of olive oil
Salt and pepper to taste
Instructions: Combine the vinegar, olive oil salt and pepper and whisk until blended add the mint then pour over the rest of the ingredients.
Serving Size: 4

Recipe:
Comments: It is worth it to spend the few minutes it takes to convert a single halibut steak into fillets. Just use a sharp, thin-bladed knife and cut straight down along the outline of the bone, which sits in the center of the steak and radiates out in four directions; this will produce four fillets. Alternatively, use striped bass (preferably skin-on and scaled), or any other fillet with some substance.
Ingredients: 4 to 6 fennel or dill stalks, each at least 6 inches long
• 4 6-ounce halibut fillets or 1 1/2 pounds of any white fish fillet, like striped bass, monkfish or cod
• Salt and cayenne pepper to taste
• 1 teaspoon fennel or dill seeds
• 1 lemon
• 2 teaspoons extra virgin olive oil
Instructions: 1. Preheat a charcoal or gas grill (for broiling instructions, see the variation below).
The fire should be quite hot and the grill rack should be about 4 inches from the heat source.

• 2. When the grill is ready, make a bed of the fennel or dill stalks.
Sprinkle the fish lightly with salt and pepper, and lay it (skin side down, if there is a skin side) directly onto the fennel or dill.
Close the grill if possible, and cook, without turning, until the fish is done; it will be just about opaque all the way through and offer no resistance to a thin-bladed knife in about 10 minutes.

• 3. While the fish is cooking, mince or grind the fennel seeds.
Cut about 1 inch off each end of the lemon, and juice those pieces; slice the remaining lemon thinly.

• 4. When the fish is done, remove it from the grill, leaving as much of the stalks behind as possible (some of the burned fronds will adhere to the fish; they are fine to eat in tiny quantities).
Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices.
Drizzle with lemon juice and olive oil, and serve.

Variations
• If using a broiler, preheat it and place the rack as close to the heat source as possible.
Put a half-inch of water in the bottom of a roasting pan, and lay the fennel or dill stalks in it.
Sprinkle the fish lightly with salt and pepper, and lay it (skin side down, if there is a skin side) directly onto the fennel or dill.
Broil until the fish is lightly browned on top and opaque throughout, about 10 minutes. (If at any time the fish is browning too quickly, move the broiler rack down a notch.) Finish as above.
Serving Size:

Recipe:
Comments: I tried the recipe below, and really liked it.
I thought other farm members might want to give it a try before they decide they don't like their fennel! :)
*Recipe from Williams-Sonoma Vegetable cookbook.
Ingredients: 4 T olive oil
2 fennel bulbs
4 ripe tomatoes
Several leaves basil, shredded or torn
1 clove garlic, minced
Sugar
Salt and pepper
Instructions: Heat grill pan or barbecue to very hot.
Drizzle with olive oil.
Cut fennel bulb lengthwise into ¼” slices (hold fennel bulb upright and slice down to bottom of bulb).
Coat with ½ the olive oil.
Slice tomatoes in half, sprinkle cut side with sugar, then drizzle with olive oil.
Sprinkle veggies with salt and pepper to taste.
Add veggies to grill, turning over after grill marks form on all sides.
Cook until fennel is translucent and tomatoes are soft and hot.
Remove from grill to a serving platter.
Sprinkle with fresh garlic and basil leaves.
Serve hot or warm.
Serving Size: 4

Recipe:
Comments: by Susie Quick
This simple recipe makes a fantastic first course for an Italian-inspired meal. Serve it straight from the skillet with lemon wedges and paper napkins.
Preparation time 0.500000 minutes
Adapted from Organic Style magazine
Ingredients: 4 lg fennel bulbs
3 lg egg whites, lightly beaten
1 1/2 c fine bread crumbs
canola oil
kosher salt
lemon wedges
Instructions: 1. Trim fennel fronds and coarse stalks from tops of bulbs. Slice off ¼ inch from bottoms, then slice fennel lengthwise into ½-inch-thick pieces. Place a rack over a large baking sheet.

2. Fill a 12-inch skillet with water and bring to a boil. Cook fennel (in batches, if necessary) until just tender, about 8 minutes. Transfer to rack to cool. Pat fennel dry with paper towels. Rinse skillet and wipe completely dry.

3. Place egg whites and crumbs in 2 shallow bowls. Dip fennel slices first in whites, then in crumbs, pressing crumbs gently with your hands to help them adhere. Transfer to rack and let rest 10 minutes.

4. Add ½ inch of oil to the skillet and place over medium heat, until hot but not smoking. Add fennel slices in batches, but do not crowd. Cook until golden brown and crispy, about 5 minutes per side. Transfer to rack when done. Cook remaining fennel slices. Serve hot, sprinkled with salt and a squeeze of lemon.
Serving Size: 4

Recipe:
Comments:
Ingredients: 4 large Portobello mushroom caps (about 1½ pounds total)
¼ cup olive oil, plus more for oiling the baking dish
½ cup onion, finely minced
1½ cups fennel, finely minced
4 garlic scapes, finely minced (or 4 cloves of garlic)
6 ounces shiitake mushrooms, stems discarded, caps minced (about 1 cup)
12 ounces spinach, cut into ribbons (about 8 cups)
¼ cup fresh flat leaf parsley, minced
3 tablespoons fresh tarragon, minced
1 ¼ cups freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Instructions: Wipe the Portobello mushroom caps clean with a damp towel.
Using a paring knife or teaspoon, remove the gills to create a shallow depression for the stuffing.
Place the portobellos on the lightly oiled baking dish and set aside.
Position the rack in the center of the oven and preheat oven to 400˚F.
Heat the olive oil in a large skillet over medium-low heat.
Add the onions and fennel and cook until soft, 8 to 10 minutes.
Add the garlic scapes and shitake mushrooms and cook until the moisture has evaporated, about 10 minutes.
Stir in the spinach and cook until it wilts, about 5 minutes, working in batches, in necessary.
Add the parsley, tarragon, and ½-cup of Parmesan cheese and stir to combine.
Cook until the cheese melts, about 1 minute.
Season the filling with salt and pepper to taste.
Spoon the filling into the portobellos, mounding it slightly.
Sprinkle 3 tablespoons of the remaining Parmesan cheese over each mushroom.
(The mushrooms can be prepared up to this stage 4 hours ahead.
Refrigerate them, covered until ready to bake).
Bake the mushrooms until they are tender but not soggy and the cheese on the top has browned, 20 to 25 minutes.
Serve immediately. Serves 4.
Serving Size: 4

Recipe:
Comments:
Ingredients: • 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
• Olive oil
• Balsamic vinegar
Instructions: 1 Preheat oven to 400°F.
2 Rub just enough olive oil over the fennel to coat.
Sprinkle on some balsamic vinegar, also to coat.
Line baking dish with Silpat or aluminum foil.
Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.
Serving Size: 4

Recipe:
Comments: This recipe hails from an Australian magazine called, 'Sumptuous'. Sweet potatoes and fennel are a good source of vitamin A, C, B6, iron, potassium and fiber. Fresh fennel should have a fragrant aroma, smelling subtly of licorice or anise.
Ingredients: 2 small fennel bulbs, quartered
1 sweet potato, peeled and cut into 1 inch pieces
4 whole large red chillies
1 head of garlic
zest from 1 lemon
olive oil for cooking
sea salt and freshly ground black pepper
1 bunch of arugula
2 tablespoons pumpkin seeds
2 tablespoons balsamic vinegar
4 tablespoons olive oil
Instructions: Preheat oven to 180c. Place fennel, sweet potatoes, chillies, whole garlic cloves and lemon zest in a bowl.
Drizzle with olive oil, salt and pepper and mix until coated.
Spread on a tray and roast until vegetables are tender and have caramelised a little (about 20
Serving Size: 4

Recipe:
Comments: by Susie Quick
You can use all green beans if you can't find wax beans for this make-ahead salad.
Preparation time 0.150000 minutes
Adapted from Organic Style magazine
Ingredients: 1/2 pound green beans, trimmed
1/2 pound yellow wax beans, trimmed
2 T extra-virgin olive oil
1 T red-wine vinegar
1 clove garlic, minced
2 c thinly sliced fennel bulb
1 small red onion, thinly sliced
2 t minced fresh dill
Kosher salt and freshly ground pepper
Instructions: 1. Cook beans in a large pot of boiling salted water 5 minutes, or until crisp-tender; drain. Rinse in a colander beneath cold running water; drain.

2. In a large bowl, whisk oil, vinegar, and garlic. Add beans, fennel, onion, and dill. Toss and season with salt and pepper to taste.

3. Cover and chill at least 1 hour in refrigerator, or up to 6 hours. Serve cold or at room temperature.
Serving Size: 4-6

Recipe:
Comments: This recipe calls for the squash to be peeled, but it is really not necessary. Also, you might want to try substituting the parsley with CSA sage, or even basil.

From allrecipes.com.
Ingredients: 1 delicata squash
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh parsley
Instructions: Preheat oven to 375 degrees F. Oil a 9 x 13-inch baking dish. Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2-inch thick slices. Place in baking dish and toss with olive oil, garlic and parsley. Bake for 30 minutes or until tender.
Serving Size: 2

Recipe:
Comments: n/a
Ingredients: 1 cup extra virgin cold pressed olive oil
1/3 cup fresh lemon juice or raw apple cider vinegar
2 tsp. finely minced garlic
2 Tbs. fresh minced oregano or 1 Tbs. dried oregano
1 tsp. sea salt & ground pepper to your taste
Instructions: Mix and drizzle over favorite greens.
Serving Size: 4

Recipe:
Comments: This mixture is a traditional garnish for osso buco, but it is great with lamb chops, bean dishes or rice. Try adding it to salads, soups or mashed potatoes.

From “Gourmet,” March 1997
Ingredients: 2 tablespoons finely chopped flat-leafed parsley
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon freshly grated lemon zest
Salt and freshly ground black pepper, to taste
Instructions: Combine ingredients, seasoning with salt and black pepper, to taste.
Serving Size: 4

Recipe:
Comments: Adapted from “Chicago Tribune,” September 3, 2008
Ingredients: 1 whole head garlic
3 tablespoons extra virgin olive oil
1 15-ounce can chickpeas, drained, liquid reserved
2 tablespoons tahini (sesame seed paste)
juice of 1/2 lemon
1/2 teaspoon each:
ground cumin, salt 2 tablespoons chopped parsley
Instructions: Heat oven to 350 degrees F.
Separate garlic cloves from hard stem.
Place on a pieces of foil, Drizzle with 1 tablespoon olive oil; fold foil over the top.
Roast until cloves are soft and golden brown, 30 to 45 minutes.
Squeeze out the roasted garlic from their skins.
Place chickpeas, tahini and roasted garlic in food mill.
Process it through the finest plate.
Stir in lemon juice, cumin and salt.
If too thick, stir in some of the reserved chickpea liquid to thin.
Spoon hummus into serving bowl and drizzle remaining 2 tablespoons olive oil over the top.
Sprinkle with chopped parsley. Serves 8.
Serving Size: 8

Recipe:
Comments: From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press 2005.
Ingredients:
Instructions: Remove loose papery layer from the outside of a whole garlic bulb, but do not peel.
Slice off top of the bulb, exposing the tip of each clove.
Place on a square of aluminum foil and drizzle with 1 tablespoon olive oil, or just season with salt and pepper.
Wrap tightly and bake until tender.
When cool, squeeze the soft roasted cloves into a small bowl, mash them with a fork, and stir in 3/4 cup plain yogurt.
Note: If your garlic bulb is small, use two for this recipe. Makes about 3/4 cup.
Serving Size: 4

Recipe:
Comments:
Ingredients: 1/2 cup extra virgin olive oil
1/2 cup minced celery
1/2 cup minced carrot
1 cup minced red onion
1 clove garlic, crushed
2 sprigs fresh rosemary
1 teaspoon tomato paste
1 cup peeled, crushed ripe tomatoes, preferably plum tomatoes, with their juices
Salt and freshly ground black pepper
1 1/2 pounds romano beans (flat green beans), ends trimmed (or fresh cranberry beans in their shells).
Instructions: 1. Heat oil in a deep skillet or a shallow three-quart saucepan.
Add celery, carrot and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes.
Add garlic and rosemary and cook until fragrant, a few minutes.
Stir in tomato paste and tomatoes.
Bring to a simmer.
Season with salt and pepper.
Simmer until mixture is well combined, about 5 minutes.

2. Add beans, setting them in pan all in one direction. Add 1/2 cup water.
Bring to a simmer.
Baste beans, season with salt, reduce heat to low.
Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes.
Adjust seasoning and serve hot or at room temperature.
Serving Size: 4

Recipe:
Comments: SHORTHAND RECIPE GARLIC-ROSEMARY OLIVE OIL Heat ¼c olive oil w 3” fresh rosemary, 3 cl garlic til rosemary sizzles. Rest 20min.
Ingredients: GARLIC- and ROSEMARY-INFUSED OIL
1 cup olive oil
a large sprig of fresh rosemary
5 garlic cloves, peeled and crushed with flat of a knife

Heat oil, rosemary and garlic in a skillet (the larger surface area heats the oil more evenly and quickly) until the rosemary sizzles.
Turn off heat and let rest for 20 minutes.
Remove the rosemary and garlic.

BEANS
Salted water to cover 1 pound beans, ends snapped
1 tablespoon Garlic- and Rosemary-Infused Oil
1 tablespoon good bread crumbs (tonight, a Swedish rye)
Salt & pepper
Instructions: Bring the salted water to a boil.
Add the beans and cook for 5 minutes or until done but still bright green.(They cook faster than regular green beans.)
Drain and toss with the oil and bread crumbs.
Season to taste.
Serving Size: 4

Recipe:
Comments: by Susie Quick
If you can't find fingerling potatoes, use any thin-skinned small potatoes or cut larger ones into quarters. This tomato dressing is also great on grilled fish or tossed with cold sesame noodles.
Adapted from Organic Style magazine
Ingredients: 6 ripe plum tomatoes, halved lengthwise
Kosher salt and freshly ground pepper
1/3 c extra-virgin olive oil
2 T minced shallot
1 T red wine vinegar
1 t Dijon mustard
1 pound small boiling potatoes (preferably blue or yellow fingerling), scrubbed
1 pound thin French green beans (haricots verts) or small regular string beans, trimmed and halved
1/4 c chopped fresh Italian parsley
Instructions: 1. Lightly coat a clean grill with cooking oil spray and preheat to medium-high. Grill tomatoes until lightly charred, about 3 minutes each side. Transfer to a plate and discard skins, if desired. Season tomatoes with salt and pepper. Remove the seeds from 1 tomato half and place in a blender along with the oil, shallot, vinegar, and mustard. Blend until smooth. Season to taste with salt and pepper.

2. Bring the potatoes and enough cold salted water to cover to a boil and simmer until tender when pierced with a fork, 15 to 20 minutes. Drain the potatoes and when cool enough to handle, cut into ½-inch-thick pieces. Transfer to a bowl and stir in the tomato dressing.

3. Steam or boil the green beans until just tender and still bright green, about 4 minutes. Drain in colander; rinse under cold water. Drain well; stir into potatoes. Just before serving, stir in tomatoes and parsley; season to taste with salt and pepper.
Serving Size: 4

Recipe:
Comments:
Ingredients: Water to cover
SALT
1 pound fresh green beans
1/4 cup toasted pine nuts
Zest of a lemon
Juice of half a lemon
1 tablespoon olive oil
Parsley (optional)
Salt & pepper to taste
Instructions: Bring the water to a boil on MEDIUM HIGH.
SALT the water.
Add the beans , cover and let cook til done, about 10 minutes.
Drain and return to hot pan.
Stir in remaining ingredients.
Serve and enjoy!
Serving Size: 4

Recipe:
Comments: by Naomi Duguid and Jeffrey Alford
We were taught how to make this fresh, simple dish in Tbilisi, Soviet Georgia, by an accomplished local cook who brought it to a neighborhood potluck. Ground walnuts in the vinaigrette dressing add richness and flavor.
Preparation time 0.150000 minutes
Ingredients: Scant 1/2 cup walnut pieces, lightly toasted and finely chopped (about 11/2 ounces)
1/2 c olive oil
2 T freshly squeezed lemon juice
3 T red wine vinegar
2 cloves garlic, minced or crushed
1 t salt, or to taste
2 1/2 pounds green beans, trimmed and cut into 1-inch pieces
1 c packed coarsely chopped cilantro leaves
Freshly ground black pepper (optional)
Instructions: 1. In a mortar or food processor, grind 1/4 cup walnuts to a paste. Turn out into a bowl and combine with oil, lemon juice, vinegar, garlic, and a pinch of salt. Whisk to blend. Let sit 30 minutes or up to 2 hours to allow flavors to blend.

2. Fifteen minutes before serving, cook the beans in a covered saucepan in an inch of boiling water until just tender but still firm, about 5 to 7 minutes. Rinse with cold water, drain well, and place in a serving bowl.

3. Whisk dressing vigorously; pour over beans, and toss. Sprinkle with 1 teaspoon salt. Reserve 1 teaspoon cilantro; add remaining cilantro to beans and toss gently. Taste and adjust seasoning. Garnish with remaining walnuts and reserved cilantro. Serve warm or at room temperature.
Serving Size: 9

Recipe:
Comments: by Tamara Holt
Plunging blanched beans in ice water stops them from cooking and maintains their lovely bright green color. This side dish goes beautifully with grilled chicken.
Preparation time 0.500000 minutes
Ingredients: 10 ounces green beans, trimmed
2 T extra-virgin olive oil
1 T white wine vinegar
1/4 t salt, plus more to taste
1/8 t freshly ground black pepper, plus more to taste
4 med scallions, trimmed of all but 1 inch of greens and thinly sliced (about 1/3 cup)
3 T chopped mint
Instructions: 1. Bring a large pot of salted water to boiling. Add green beans, return to a boil, and cook just until bright green, 1 to 2 minutes. Drain beans and transfer immediately to a bowl of ice water. When cool, drain and pat dry. (This can be done several hours in advance.) Set aside, covered, at room temperature.

2. Whisk together oil, vinegar, ¼ teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Add cooked beans, scallions, and mint. Toss well, season with additional salt and pepper, and serve.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: green beans
olive oil
garlic (minced)
sweet peppers or red or orange bell peppers
cashews or almonds (chopped)
summer squash (optional)
Instructions: Par-boil green beans. Heat up some olive oil. Add some minced garlic, small sliced sweet peppers or red or orange bell peppers, the green beans and some chopped cashews or almonds. Stir fry till crisp tender. Yum. This is fast and easy. You could even add some sliced summer squash to this.
Serving Size: 4

Recipe:
Comments: Many of us grew up with the conventional green bean casserole on our holiday tables. This natural recipe doesn't attempt to replicate the old version; the new flavors surpasses the old instead.

Nutrition Info:

Per Serving (5.5 oz-wt.): 140 calories (50 from fat), 6g total fat, 1g saturated fat, 4g dietary fiber, 4g protein, 19g carbohydrate, 5mg cholesterol, 65mg sodium
Ingredients: 1 can of organic cream of mushroom soup, or creamy portabella mushroom soup
2 large sweet onions, peeled, cut in half and thinly sliced (1/4 inch thick)
1/4 cup organic whole wheat flour
1/4 cup organic unbleached white flour
1/4 tsp garlic granules
1/4 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
pinch of cayenne pepper, opt.
1/2 cup buttermilk
1 cup whole wheat bread crumbs
2 TB extra virgin olive oil
1 lb fresh green beans, trimmed and cut into 2 inch pieces
olive oil cooking spray
Instructions: Preheat oven to 425°F.
In a large bowl, combine whole wheat flour, white flour, garlic granules, sea salt, pepper, and cayenne. Add onions and stir well or use clean hands to coat. Pour buttermilk over onions and toss again to coat well. Place breadcrumbs in a separate large bowl. Add olive oil and mix well using clean fingers. Add onions. Toss well, again, coating every onion. Coat a large cookie sheet with olive oil spray. Transfer onions to prepared cookie sheet. Bake onions for half an hour, or until golden brown and crispy. While onions are baking, steam green beans until just tender, about 4 to 5 minutes. If necessary, drain green beans and return to pan.
Reduce oven to 350°F.
Pour mushroom soup into the steamed green beans. Add half the onion rings. Place in an olive oil-sprayed casserole dish. Top with remaining onion rings. Bake for 30 minutes or until hot and bubbly.
Serving Size: 6-8

Recipe:
Comments:
Ingredients: 1 big pot of heavily salted water (this means 2 quarts of water and 1 tablespoon of table salt for a pound of beans)
3 tablespoons unsalted butter
4 or 5 or more large cloves of garlic, peeled and pressed flat with the blade of a knife
1 pound green beans (or any snap bean), ends snapped
1 tablespoon fresh sage [the recipe says 1 teaspoon or a pinch of dried]
1 tablespoon fresh parsley if desired Good salt to taste Bring the water to a boil.
Instructions: Meanwhile, in a skillet eventually large enough to hold the beans, too, melt the butter on the lowest flame.
Add the garlic when it's prepped, COVER and let cook, watching the flame so the butter doesn't burn, letting the garlic warm slowly until it begins to sizzle and turn golden, watching very carefully after that.
At some point along the way, chop or mash the garlic into small bits and return to the skillet to continue.
While garlic braises, cook the beans in the water till the desired doneness (I think just past tender-crisp is right for this, you want the butter to be able to soak into the flesh a bit when the time comes) is reached.
Drain in a colander.
When the garlic is done, if you like, reserve a couple of tablespoons of the butter for another use, then stir in the beans and rewarm.
Transfer to a serving dish, sprinkle with good salt and serve.
Serving Size: 4

Recipe:
Comments: Bring copies of this recipe with you if you bring it to a potluck. You will be asked for this recipe!
Note: this is good with either basil or cilantro!
Ingredients: 1 1/2 lbs. green beans (par-boiled)
1c. diced red onion
1c. crumbled feta
1 c. toasted walnut pieces.

Dressing:
3/4 c. olive oil
1/4 c. white wine vinegar
1/2 c. finely chopped fresh basil (or cilantro for a different flavor)
1 tsp. salt
1/2 tsp. minced garlic
fresh ground pepper
Instructions: Combine oil, vinegar, basil(or cilantro), salt, garlic, and pepper. Shake and refrigerate.
Keep all ingrediants seerate.
Just before serving, toss beans, onions, cheese, and walnuts with dressing.
Serving Size:

Recipe:
Comments: From www.ext.colostate.edu.
Ingredients: Green tomatoes
Celery salt
Pepper, to taste
Finely ground bread crumbs
1/4 cup grated Parmesan cheese
1 egg beaten well and diluted with 2 tablespoons water
Instructions: Wash green tomatoes.
Drain and dry.
Cut tomatoes crosswise into halves and slice a small piece off the tops and the bottoms.
Sprinkle the halves with celery salt and pepper, to taste.
Combine bread crumbs and cheese.
Dip tomato halves in bread crumb mixture.
Then dip in egg-water mixture and again in bread crumbs.
Place breaded halves on a greased pan in a moderate oven, 375 degrees F. and bake until they are nearly soft.
Place under broiler, turning once, until they are brown.
Serving Size: 4

Recipe:
Comments: From southernfood.about.com
Ingredients: Green tomatoes
Salt and pepper
Cornmeal
Bacon grease or vegetable oil
Instructions: Slice the tomatoes into ¼ to ½-inch slices.
Salt and pepper them to taste.
Dip in cornmeal and fry in hot grease or oil about 3 minutes or until golden on bottom.
Gently turn and fry the other side.
Serve as a side dish - delicious with breakfast!

Variation: Dip the slices in flour and then beaten egg before coating with cornmeal or breadcrumbs.
Keep warm in a low 200 to 250 degree F. oven if frying in batches.
Serving Size: 4

Recipe:
Comments: From “Chicago Tribune,” September 15, 2004, adapted from “52 Great Green Tomato Recipes,” by Phyllis Hobson.
Ingredients: 2/3 cup each: raisins, boiling water
6 medium green tomatoes, peeled, cored, seeds discarded, and cut into chunks
2 2/3 cups sugar
2/3 cups vegetable shortening
4 eggs, beaten
3 1/3 cup flour
2/3 cup pecans or walnuts, coarsely chopped
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder
1 teaspoon each: cinnamon, ground cloves
Instructions: Heat oven to 350 degrees.
Soak raisins in boiling water; set aside to cool.
Puree tomato chunks in a blender, 1 cup at a time; you should have 2 cups of pulp. Set aside.
Beat sugar and shortening until fluffy in a large bowl with mixer on medium-high speed.
Add eggs, the 2 cups of the tomato pulp, raisins and soaking water; beat well.
Combine flour, nuts, baking soda, salt, baking powder, cinnamon and ground cloves in a separate large bowl.
Add flour-nut mixture, 1 cup at a time, to the tomato mixture, stirring well after each addition.
Divide batter between two greased 9x5-inch loaf pans.
Bake until a tester inserted in the center of each cake comes out clean, about 1 hour, 10 minutes.
Serving Size: 20

Recipe:
Comments: From southernfood.about.com
Ingredients: 2¼ cups sugar
1 cup shortening, melted
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup walnuts
1 cup raisins
2 ½ cups diced green tomatoes
Coconut (optional)
Instructions: Preheat oven to 350°.
Cream sugar, shortening, eggs and vanilla until smooth.
Sift flour, salt, baking soda, cinnamon and nutmeg into egg mixture.
Blend together.
Stir in nuts, raisins and tomatoes.
Pour into greased 9x13 inch pan.
Top with coconut if desired. Bake for one hour.
Serving Size: 12

Recipe:
Comments: Unripe tomatoes are not just for tossing at trees. They make tasty pickles you can enjoy all winter long. Here's a simple recipe adapted from Stocking Up III.
Ingredients: 9 c white vinegar
1 1/4 c honey
5 pounds green tomatoes
10 med onions
10 t celery seeds
5 t mustard seeds
5 t dill seeds
15 peppercorns
5 cloves garlic
Instructions: 1. In an enamel or stainless steel pot, bring white vinegar and honey to a boil.
2. Meanwhile, cut green tomatoes into half-inch-wide slices, and slice onions to the same size. Layer slices in 5 hot, scalded quart jars.
3. To each jar add 2 teaspoons celery seeds, 1 teaspoon mustard seeds, 1 teaspoon dill seeds, 3 peppercorns, and 1 clove of garlic.
4. Pour boiling vinegar mixture into jars, allowing ¼ inch of headspace. Seal, then turn jars once to disperse spices. Process in a boiling-water bath for 15 minutes.
Serving Size: 4

Recipe:
Comments: From southernfood.about.com.
Ingredients: 6 to 8 medium green tomatoes
2 tablespoons lemon juice
1 teaspoon grated lemon peel
½ teaspoon salt
¼ teaspoon pepper
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon butter
Pastry for a 9-inch 2-crust pie
Instructions: Wash the tomatoes; peel and slice.
In a saucepan, combine tomatoes with lemon juice, peel, salt and cinnamon.
Cook tomato mixture over low heat, stirring frequently.
Combine sugar and cornstarch; stir into tomato mixture.
Cook mixture until clear, stirring constantly.
Add butter, remove from heat, and let stand until slightly cooled.
Line a 9-inch pie plate with pastry;
pour in tomato mixture.
Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape.
Bake at 435 degrees F. for 35 to 45 minutes, or until nicely browned.
Serve warm or cooled
Serving Size:

Recipe:
Comments: Sources: southernfood.about.com and www.urbanext.uiuc.edu.
Ingredients: Before the first frost, we harvest all of our tomatoes, many of which are not yet ripe. These green tomatoes can easily be ripened by wrapping them individually in newspaper and storing in a room at 60 to 65 degrees. The green tomatoes will ripen over the next few weeks. But instead of ripening your tomatoes, why not try using them green? Green tomatoes have long been a staple of the cuisine of the Southern United States. They were even immortalized in Fannie Flagg's humorous book "Fried Green Tomatoes at the Whistle Stop Café" and the movie it inspired.
Instructions: There are plenty of ways to to coat and fry your green tomatoes; use breadcrumbs, cracker crumbs, cornmeal or flour. Some people dip them in beaten eggs before dredging, while others just dredge and fry. Either way, salt and pepper them first, and use a little bacon grease for flavor if you have it. Of course you can also get creative by adding different seasonings to the coating mixture.
Serving Size:

Recipe:
Comments: n/a
Ingredients: 4 leaves Collard greens
4 leaves of each kind of kale (there is three kinds out there)
1 leaf of ea. kind of mustard greens (there are two kinds)
Grate about 2Tbs. ginger

For dressing:
¼ c. lemon juice
¼ c. tamari (or soy sauce)
¼ c. olive oil
1 heaping tsp. minced garlic
1 (or more if desired) tsp. honey or syrup.
Instructions: Chop the following greens and put in bowl (cut out center stem):
4 leaves Collard greens 4 leaves of each kind of kale (there is three kinds out there) 1 leaf of ea. kind of mustard greens (there are two kinds) Grate about 2Tbs. ginger and toss with greens

For dressing mix together:
¼ c. lemon juice, ¼ c. tamari (or soy sauce) ¼ c. olive oil, 1 heaping tsp. minced garlic, and 1 (or more if desired) tsp. honey or syrup. Add dressing to greens and mix together, let sit for ten minutes and serve.
Serving Size: 4

Recipe:
Comments: Cooking greens is more art than science in my kitchen. A good batch of greens has several components - they're tart from some form of vinegar, the have bulk and flavor (from some sort of ham or browned butter), they have heat (from hot sauce or peppers) and they're sweet (from caramelized onions, sugar or both).
Ingredients: 1 large bunch of greens (turnip, kale, collard, mustard)
1 medium onion, diced (Walla Walla, shallots or red)
2 T Oil or Butter
1-2 garlic cloves, diced (depending on taste)
4-8 oz pork product (cubed ham, crumbled bacon, prosciutto or a few tablespoons of browned butter)
16 oz stock or water (chicken or vegetable)
2-4 T vinegar (white, rice, wine, etc.)
2-4 t sugar (optional, depending on taste)
Hot Sauce (to taste, or red pepper flakes)
Instructions: 1. Clean greens and remove stem (fold them in half and cut down the stem).
Slice greens into strips approximately 1/4 to 1/2 inch wide and less than 4 inches long.

2. Brown diced onion and garlic in butter or oil until the onion is slightly caramelized.
Add pork product and simmer for a few minutes, stirring occasionally.

3. Add stock to pot along with remaining ingredients.
Simmer on medium heat for 15-25 minutes.

Strong greens like Turnip and Collard require more vinegar and sugar and do best with stronger onions flavors like shallots.
Kale likes Walla Walla sweets and flavored vinegar like seasoned rice vinegar.
All do well with hot sauce or red pepper, but none require it.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 4 lb Strongly flavored greens; kale, collards, mustard, turnip
1 lb Pork pork shoulder butt; slashed to the bone in 3 places
Salt and pepper to taste
1 tb Flour; optional
Pepper vinegar or cider vinegar
Instructions: Remove the stems from the greens and clean them thoroughly. Put them in a large pot with just enough water to cover. Add the pork butt. Bring the water to a boil, lower the heat, and simmer, partially covered, for 2 hours or until the greens are soft and the meat is falling apart. Add salt and pepper to taste, then the optional flour, mixing well.
Serving Size: 6

Recipe:
Comments: n/a
Ingredients: 2 Tblsp. olive oil
2 small bunch mustard greens, stems trimmed, leaves cut into 1 inch wide strips
1 Tblsp finely chopped garlic
4 large eggs, beaten to blend
1/2 Cup diced fontina cheese
Instructions: Preheat broiler. Heat oil in medium broiler-proof skillet over medium-high heat. Add greens; stir until wilted and tender, about 2 minutes. Add garlic; stir 1 minute. Sprinkle generously with salt and pepper. Pour eggs over greens; stir to blend. Sprinkle with cheese. Cover skillet; cook until frittata is almost set but top is still runny, about 2 minutes. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto plate.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 2 lb Young kale greens; tough stems removed
3 tb Fruity olive oil
1 md Onion; finely chopped
2 lg Cloves garlic; minced
Instructions: Wash the kale thoroughly and grasp it together into manageable bunches. Cut each bunch crosswise into very thin strips. Wash the strips again and drain them thoroughly. In a large heavy skillet heat the oil over medium heat. Cook the onion for 3 to 4 minutes, stirring occasionally, until softened and slightly golden. Add the garlic and cook for 1 minute more, or until the aroma is released. Add the kale strips and cook, tossing occasionally, until the greens are softened but still bright green, 5 to 7 minutes. Serve hot.
Serving Size: 6-8

Recipe:
Comments: by Stephana Bottom
Make this pizza with a whole-wheat crust and a light drizzle of hot chili oil at the end. Fresh ricotta, found in good cheese shops or large supermarkets, tastes best, but if that's not available, use whole-milk ricotta from the dairy case.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
Ingredients: 2 T extra-virgin olive oil
6 ounces mixed green (such as chard, kale, or mustard greens), deribbed, roughly chopped
4 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
All-purpose flour for rolling
1 disk pizza dough
2 ounces thinly sliced prosciutto
3/4 c fresh ricotta (about 6 ounces), drained if watery
Hot chili oil, optional
Instructions: 1. Arrange oven rack in the lower third of the oven and place pizza stone, if using, on top. Preheat the oven to 500°. Place oil in a large 12-inch skillet over medium-high heat until hot but not smoking. Add greens and garlic; stir-fry just until greens are slightly wilted, about 4 minutes. Season lightly with salt and pepper; transfer to a colander to drain off excess liquid.

2. Sprinkle a clean work surface with flour, and roll or pat dough to an 11-by-14-inch rectangle. Transfer to a pizza pan, rimless cookie sheet, or pizza peel (if using a pizza stone) lightly dusted with cornmeal or flour. Arrange prosciutto and ricotta over dough. Sprinkle with salt and pepper.

3. Transfer pizza to oven and bake 8 minutes. Scatter greens over pizza. Continue to bake until crust is golden brown and cheese begins to brown, 6 to 8 minutes longer. Transfer to a cutting board and top with hot chili oil, if desired; slice and serve hot.
Serving Size: 4

Recipe:
Comments:
Ingredients: 1 1/2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon minced fresh thyme
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon sugar
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1/4 cup dried cranberries, coarsely chopped
8 cups mixed greens
2 ounces goat cheese
2 large beets
8 carrots, peeled and cut into 1-inch pieces
2 onions, peeled and sliced into eight wedges
Instructions: Heat oven to 400°F.
Wrap beets in foil; roast in a roasting pan for 30 minutes.
In a bowl, toss together carrots, onions, 2 teaspoons oil, thyme and half of the salt and pepper; add to roasting pan. Roast 20 minutes more, or until vegetables are tender.
Meanwhile, in a small saucepan over medium-low heat, dissolve sugar, honey and mustard in vinegar; add cranberries.
Simmer for 5 minutes; whisk in remaining salt, pepper and oil.
Remove from heat.
When vegetables are done, remove foil from beets and let cool slightly.
When cool enough to handle, peel beets and cut into 1-inch chunks.
Mound lettuce onto four plates; top with beets and other roasted vegetables and goat cheese.
Drizzle with dressing.
Serving Size: 4

Recipe:
Comments:
Ingredients: 1 1/2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon minced fresh thyme
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon sugar
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1/4 cup dried cranberries, coarsely chopped
8 cups mixed greens
2 ounces goat cheese
2 large beets
8 carrots, peeled and cut into 1-inch pieces
2 onions, peeled and sliced into eight wedges
Instructions: Heat oven to 400°F.
Wrap beets in foil; roast in a roasting pan for 30 minutes.
In a bowl, toss together carrots, onions, 2 teaspoons oil, thyme and half of the salt and pepper; add to roasting pan.
Roast 20 minutes more, or until vegetables are tender.
Meanwhile, in a small saucepan over medium-low heat, dissolve sugar, honey and mustard in vinegar; add cranberries.
Simmer for 5 minutes; whisk in remaining salt, pepper and oil.
Remove from heat.
When vegetables are done, remove foil from beets and let cool slightly.
When cool enough to handle, peel beets and cut into 1-inch chunks.
Mound lettuce onto four plates; top with beets and other roasted vegetables and goat cheese.
Drizzle with dressing.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1/2 medium onion, chopped
1 clove garlic, chopped
1 bunch green chard
3 Tblsp olive oil
2 Tblsp sesame oil
1 bunch turnip tops
1 bunch beet greens
2 Cups cabbage, coarsely chopped
Salt and pepper to taste
1 Tblsp sesame seeds
Instructions: In a skillet, over medium heat, toast the sesame seeds in the oil until they begin to pop. Quickly add onions and garlic and sauté until the onions begin to soften. Add cabbage, green chard, beet greens, and turnip tops. Sauté until greens begin to wilt. Add sesame oil and sauté, stirring to mix flavors.
Add salt and pepper to taste. Cabbage should be al dente and greens wilted.
Serve with roasted fowl or favorite veggie entrée.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 2 Bunches collard greens
1 Roma tomato
2 tsp garlic powder
1 Tblsp. soy sauce
4-5 Tblsp. olive oil
Pinch of salt (optional)
Instructions: Wash collard greens and drain. Cut greens into 1/2 inch strips. Add olive oil to wok or skillet. Heat wok or skillet until medium-hot. Add collards to wok or skillet and sauté for about 2 minutes. Lower heat and add garlic powder, soy sauce and salt.
Cook for another 10-12 minutes until greens are tender. (If greens become dry, add a little water).
Top greens with fresh or sautéed diced tomatoes.
Serving Size: 2-4

Recipe:
Comments:
Ingredients: I so agree with getting enough greens!! I just read the book "Eat to Live" and it is definitly the best nutrion/diet book I've ever read! Finally it all makes perfect sense :-) I found a Kale recipie that I LOVE. It's from Healthiest Food Book by George M... So I will share my version of it. I use more garlic and less olive oil 5 minute Kale 1 pound kale chopped fine(

) Dressing 1 T lemon juice garlic cloves to taste I use 3 or 4 1 T olive oil salt and pepper(

) sliced onions to steam with kale 2 T sundried tomatoes 2 T olives 2 T feta cheese(

) Chop garlic and onion, stem kale for 5 minutes. Transfer to bowl with dressing and enjoy. Yummo!
Instructions:
Serving Size:

Recipe:
Comments: n/a
Ingredients: 2 bn Kale, washed
1 Clove garlic, minced
1/2 md Onion, coarsely chopped
2 tb Oil
1 1/2 c Chicken stock or bouillon
4 md Potatoes, quartered
1 Stalk celery, chopped
Sour cream (garnish)
Instructions: Cut the kale leaves into 1/2-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside.
Saute the garlic and onion in the oil until lightly browned. Add the chicken stock, potatoes, celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 c Plus 2 tablespoons beer; (not dark)
1 c All-purpose flour
1/2 ts Table salt
1/2 ts Freshly ground pepper
Vegetable oil for deep-frying the kale leaves
12 sm Kale leaves; washed well and spun dry
Coarse salt for sprinkling the leaves
Lemon wedges as an accompaniment
Instructions: In a blender blend the beer, the flour, the table salt, and the pepper for 20 seconds, or until the batter is smooth, transfer the batter to a bowl, and let it stand, covered, for 1 hour.
In a large deep skillet heat 1 inch of the oil until it registers 360F. on a deep-fat thermometer. Dip each leaf into the batter, coating it thoroughly and knocking off the excess batter on the side of the bowl, and fry it in the oil for 30 seconds on each side, or until it is golden. Transfer the kale as it is fried to paper towels to drain and sprinkle it lightly with the coarse salt. Serve the kale with the lemon wedges.
Serving Size: 6

Recipe:
Comments: n/a
Ingredients: 1 tablespoon Olive oil 2 cups Sliced onions 1 teaspoon Salt Freshly-ground black pepper 2 tablespoons Minced garlic 8 cups Firmly-packed stemmed torn kale 2 cups Chicken stock
Instructions: Heat oil in a large skillet over high heat. Add onions, salt and 12 turns of pepper and stir-fry 2 minutes. Add garlic, kale and stock; cook, stirring occasionally, 3 minutes or until kale is tender.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 c Diced uncooked red potatoes; with skin
1 tb Olive oil
1 c Chopped or sliced portobello mushrooms
2 md Shallots; minced
2 Cloves garlic; minced
Salt and pepper to taste
1 lb Kale; stemmed and torn into large pieces
1/4 c Water
Instructions: Place potatoes in a medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, about 7-10 minutes. Drain and set aside. In a large wide skillet, heat oil over medium heat. Add mushrooms, shallots, and garlic and cook stirring often until shallots are soft and mushrooms are tender, about 5 minutes. Salt and pepper to taste. Add kale to mushrooms and cook stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes.
Serving Size: 4

Recipe:
Comments:
Ingredients: (

) Cheesy Kale Chips (

) Yield: 1 Half-gallon Bag (8 to 12 Servings)Prep: 5 mins.These cheesy kale chips derive their flavoring from miso, nutritional yeast, dulse (a type of seaweed) and a bit of sea salt. This kale chips recipe uses a dehydrator which you can find here.(

) Ingredients ■1 cup white miso paste ■2 cloves garlic (minced) ■1/2 teaspoon unrefined sea salt ■1 cup nutritional yeast ■2 tablespoons extra virgin olive oil ■2 tablespoons dulse granules ■3 bunches curly kale (trimmed of stems and torn into bite-sized pieces)(

) Instructions 1.Combine miso, garlic, salt, nutritional yeast, oil and dulse into a food processor, and process until it forms a smooth paste. (

) 2.Working in batches, place kale into a large mixing bowl. Massage kale with the seasoned miso paste so that the paste adheres to the kale leaves. Layer the kale onto a lined food dehydrator tray and dehydrate at 125 F until crispy - about 12 hours.
Instructions:
Serving Size: 4

Recipe:
Comments: I just found out about kale chips, had to share! :) Thanks so much for the farm.
Ingredients: 1 bunch of kale, washed, ribs removed and torn in pieces
1 cup cashews, soaked
2 tablespoons nutritional yeast
4 grape tomatoes
1 chipotle pepper, soaked
1 cup chipotle pepper’s soaking water
1 lime, juiced
2 tablespoons raw apple cider vinegar
1 carrot, peeled and rough chopped
1 tablespoon cumin powder
1 tablespoon chili powder
2 tablespoons raw agave nectar
1 teaspoon sea salt
Instructions: Blend all ingredients except kale in a high-speed blender.
Blend until smooth.
Massage the creme onto the kale pieces making sure it covers all surfaces.
Place “cheesy” kale chips on dehydrator screen.
Do not overcrowd.
Dehydrate for 8-12 hour or until crisp.
You can substitute the chipotle chili with another dry chili such as ancho chili or use fresh chilis.
Serving Size:

Recipe:
Comments: n/a
Ingredients: Water
Ham hock
Green kale
Green onions
Parsley
sm Potatoes
Flour
Cream
Instructions: Pour water over the ham hock and boil it. When the ham is almost done, add the chopped green kale, the green onions, the parsley, and the potatoes. Thicken the liquid a little with flour and add a bit of cream just before removing from the burner. Season to taste. The ham bone should be removed, and the pieces of ham remaining should be cut to proper size.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 2 lb kale -- center stalks removed
3/4 c evaporated skim milk
1/8 ts ground nutmeg
1/4 c nonfat sour cream
Freshly ground pepper
Instructions: Blanch kale (about 2 min.) in boiling water until tender. Rinse in ice water and cut into 1/2-inch ribbons. In a large saucepan over medium heat, combine the kale, milk and nutmeg. Simmer 2 min. Reduce heat to low and cook for 5 min., or until the milk has reduced and thickened. Stir in sour cream and season to taste with pepper.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 tb Olive oil
1/2 lb Smoked sausage sliced 1/2" thick
1 qt Chicken broth
1 md Onion, thinly sliced
3 md Potatoes, sliced
1 lg Bunch (abt. 1 lb.) kale shredded or sliced very thinly
Freshly ground black pepper Salt (opt'l.)
Instructions: Heat oil in a skillet; saute the sausage just until the fat is rendered, about 3 to 5 minutes. Drain on paper towels and reserve.
Bring broth to a boil with the onions and potatoes; simmer 10 to 15 minutes until potatoes are very tender. Mash onions and potatoes in the broth with a potato masher or slotted spoon. Add drained sausage slices and the kale. Bring to a boil and then simmer for 3 to 5 minutes, until kale is tender. Taste for seasoning - depending on how spicy your sausage is, add salt and pepper to taste. Serve piping hot.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 bn Kale(tough parts remove; thats the central vein in the leaf)
2 Cloves garlic
4 Bacon slabs
2 ts Butter
Salt and pepper to taste
Instructions: Shred kale as finely as possible(aim to do it as thin as hair) Heat butter, add diced bacon, add minced garlic. Cook 1 minute. Add kale, season and cook until water has evaporated
Serving Size: 4

Recipe:
Comments:
Ingredients:
Instructions: Saute in a xlarge saucepan or dutch oven:
1 large onion or 2-3 leeks
1 lb of pork or turkey sausage (Italian)
Add:
1 to 2 cu chicken broth (add more for soup consistency)
1 can cannelli beans (white kidney) undrained
1 large bunch of coarsely chopped kale
Cover and simmer until kale is cooked.
Serving Size:

Recipe:
Comments: From foodownunder.com.
Ingredients: 1 cup onions, halved and sliced
1 cup parsnips, halved and sliced
1 tablespoon corn oil
1 cup water
2 tablespoons ginger, minced
1 quart kale, veins removed, cut into bite-size pieces
Instructions: Sauté the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
Add the water and ginger.
Cover and simmer for 4 to 5 minutes.
Add the kale and continue cooking 4 to 5 minutes longer.
Stir occasionally but keep the saucepan covered otherwise.
Serve hot.
Serving Size: 4

Recipe:
Comments: From foodownunder.com.
Ingredients: 1 cup onions, halved and sliced
1 cup parsnips, halved and sliced
1 tablespoon corn oil
1 cup water
2 tablespoons ginger, minced
1 quart kale, veins removed, cut into bite-size pieces
Instructions: Sauté the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
Add the water and ginger.
Cover and simmer for 4 to 5 minutes.
Add the kale and continue cooking 4 to 5 minutes longer.
Stir occasionally but keep the saucepan covered otherwise.
Serve hot.
Serves 4.
Serving Size: 4

Recipe:
Comments:
Ingredients: 3 tablespoons olive oil, plus more for the baking sheets
1 medium onion, thinly sliced
4 cloves garlic, chopped kosher salt and black pepper
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
1 pound frozen pizza dough, at room temperature
all-purpose flour, for the work surface
1/2 pound Cheddar, grated (2 cups)
1 28-ounce can diced tomatoes, drained
Instructions: Heat oven to 450° F. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add as much kale to the skillet as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 4 to 6 minutes. Transfer to a large bowl and let cool.
Divide the dough into 2 pieces. On a lightly floured surface, roll and stretch each piece of dough into a large oval. Transfer to 2 lightly oiled baking sheets. Dividing evenly, brush the dough with the remaining tablespoon of oil and top with 1 cup of the Cheddar; top with the tomatoes, kale mixture, and the remaining cup of Cheddar. Bake, rotating the sheets halfway through, until golden, 15 to 18 minutes.
Serving Size:

Recipe:
Comments: n/a
Ingredients: 1 tb Olive oil
1 1/2 lb Chorizo sausage; sliced in 1/2-inch slices
1 c Chopped yellow onions
2 tb Minced garlic
1/4 c Chopped parsley
3 c Brabant potatoes
3 qt Chicken stock
4 c Kale; rinsed, stemmed, and leaves torn into pieces
2 Bay leaves
1/4 ts Dried thyme leaves
1 1/2 ts Salt
1/4 ts Crushed red pepper flakes
1/2 ts Black pepper
6 tb Chopped fresh mint
Loaf of crusty bread
Instructions: In a large pot, heat the olive oil. When the pan is smoking hot, add the chorizo and onions. Saute for 2 minutes. Add the garlic, parsley, and potatoes and cook for 2 minutes. Add the stock.
Add kale and bring to a boil. Stir in the bay leaves, thyme, salt, red pepper, and black pepper. Reduce the heat and simmer for 30 minutes or until the potatoes are tender. Remove from the heat and skim off any fat. Ladle the soup into a bowl and stir in 1/2 teaspoon of the mint into each bowl. Garnish with the bread.
Serving Size: 6

Recipe:
Comments: n/a
Ingredients: 3 tb Olive oil
1 Leek
3 c Kale
1/2 c Cheddar cheese, grated
1/2 lb Scrod (white fish)
Herbs (your choice)
1 c Bechamel sauce
3 tb Parmesan cheese, grated
1 9" pie shell, pre-baked
Instructions: Preheat oven to 375 F.

Saute leek and kale in olive oil. Sprinkle cheese onto pie shell. Spread leek and kale evenly in the pie shell.

Meanwhile, cut the fish into chunks; simmer in water and herbs. Drain. Mix with the bechamel sauce and pour into pie shell, covering the kale and leek mixture. Sprinkle with Parmesan. Bake in oven for 25 minutes.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 4 md Potato
2 tb Oil
8 c water
1 ts Salt
1/2 ts Pepper
2 lb Kale; fresh
1/2 lb Garlic sausage, smoked; cooked & sliced
Instructions: Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes.
Serving Size: 4

Recipe:
Comments:
Ingredients: 8 anchovy fillets, minced
1 garlic clove, minced Juice of 1 lemon
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
About 3/4 cup grated parmesan cheese
3/4 pound curly kale, ends and tough ribs trimmed, cut crosswise into 1-in.
ribbons 1/2 pound radicchio, cut crosswise into 1-in. ribbons
Instructions: 1. Whisk anchovies, garlic, lemon juice, oil, 2 tbsp. water, the salt, and pepper in a very large bowl. Don't worry that the dressing doesn't emulsify; it will come together more when you add the cheese.

2. Add 3/4 cup parmesan and the greens and mix with your hands. Set salad on plates. Add more parmesan if you like.
Serving Size: 8

Recipe:
Comments: n/a
Ingredients: 2 lb Or 3, curly kale
3 lb Potatoes
Milk
Salt
1 lb Smoked sausage or Frankfurters
4 tb Fat, butter, or margarine
Pepper
Instructions: Strip, wash and cut up the kale very finely. Boil kale in little boiling water with salt, about 40 minutes. Add peeled and cut potatoes and sausage and enough water to prevent burning (cooking time 30 minutes). Remove sausage from pan, mash remainder and stir in boiled milk until smooth. Taste, add some pepper if desired.
Serving Size: 4

Recipe:
Comments: This is a variation of the classic Irish dish of cabbage and mashed potatoes.

From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area Community Supported Agriculture Coalition, 2003.
Ingredients: 4 medium potatoes, quartered
3 1/2 cups chopped kale
1 tablespoon butter
3 leeks or 1 large onion, chopped
1/3 cup milk
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
Instructions: Steam potatoes. Steam kale separately. Meanwhile, heat butter in skillet, add leeks or onion and cook until soft, stirring frequently to prevent sticking. When potatoes are tender, peel and mash tem. When kale is tender, drain well. Combine potatoes, kale, leeks, milk, parsley, salt and pepper.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 bunch kale (about 1 lb) stemmed and minced
Optional:
2-3 tbsp grated parmesan cheese
olive oil or oil spray for the baking pan
Instructions: Preheat the oven to 350F. Line a large baking tray with foil, then brush or spray it with oil.

Add the kale and spread out as much as possible.

Bake for 10 minutes, mixing it up once or twice during that time. Sprinkle with parmesan, if desired, and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. Watch closely and stir often to prevent burning.

Remove from the oven, and let the kale cool on the tray.
Serving Size: 2-4

Recipe:
Comments: From Kim Ode of Jubilee Naturals
Ingredients: 1/4 cup olive oil
1/4 cup lemon juice
2 cups kale(about 5-6 leaves), chopped and stems and ribs removed
2 cups chard or cabbage
2 cups drained wild rice (1/2 cup uncooked)
1 sm. clove garlic, minced,br> 1/2thinly sliced fennal bulb
1/4 small red onion or 4 green onions
1/2 cup parsley
1 tsp. sea salt
1 tsp. ground pepper
Instructions: Combine all ingrdients in bowl. Best when allowed to marinate and served at room temp.
Serving Size:

Recipe:
Comments: n/a
Ingredients: 1 c. red kidney beans
1 lg. onion, sliced
1 or more lb. linguica
2 (10 oz.) pkg. frozen kale, chopped or cut
1 tbsp. salt
1/2 tsp. pepper
3 tbsp. vinegar
2 c. diced potatoes
Instructions: Soak beans overnight or use drained, canned beans. Cook fresh beans 1 to 1 1/2 hours. Put beans, onions, linguica, and kale in 12 cups of water. Add salt, pepper and vinegar. Bring to a boil. Reduce heat and simmer 2 hours. Add potatoes and 2 cups water. Cook for another hour.
Serving Size: 11

Recipe:
Comments: n/a
Ingredients: 1 medium onion (minced)
1 teaspoon vegetable oil
1 clove garlic (minced)
1/8 teaspoon ground cinnamon
1 pound kale (finely chopped)
1 cup vegetable stock
1 teaspoon red wine vinegar
salt and pepper
chopped fresh chives
Instructions: Saute the onion in the oil for 5 minutes. Add the garlic and cook for 2 more minutes. Stir in the cinnamon, and add the kale, tossing it to coat with the mixture. add the vegetable stock. Cover and simmer for 15 minutes. Season with vinegar, salt and pepper, and chopped fresh chives.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 sl Bacon chopped
1 Garlic clove; minced
6 c Torn kale leaves; washed
1 c Water
Instructions: In a large heavy skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the garlic, stirring, until it is golden, add the kale and the water, and simmer the mixture, covered, for 10 minutes, or until the kale is wilted and tender. Simmer the mixture, uncovered, until most of the liquid is evaporated and stir in the bacon and salt and pepper to taste.
Serving Size: 2

Recipe:
Comments: n/a
Ingredients: 2-3 bunches fresh kale
1 lb. linguica sausage
1 Chourica sausage (optional)*
4 c. water
8-10 potatoes, peeled & cut into chunks
1 lg. can kidney beans
2 lg. cans cannelli beans (white kidney beans)
Salt to taste
Instructions: Chop kale into bite-sized chunks. Peel casing off sausage and crumble. Place kale, sausage, water and potatoes in an 8 quart soup pot. Bring to boil and then simmer until kale and potatoes are tender. Takes about 20-30 minutes. Add the beans, including the liquid in the can when the soup is done. Salt to taste. This recipe may be halved. Kale soup freezes very well.

*Note: Chourica comes 2 sausages to a package; you can freeze the second one.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1 lb Kale or collard greens
1/3 lb Dry navy beans
1/2 c Olive oil
3 md Onions; sliced thin
3 qt Chicken stock; fresh or canned
1/2 lb Linguica; sliced
1/2 lb Potatoes; peeled and grated
Freshly-ground black pepper; to taste
Salt; to taste
Instructions: Place navy beans (or other small white beans) and water in a bowl and soak overnight. Pour beans into a colander and drain well. Remove the large ribs of the kale and slice the vege table into very thin strips, as thin as possible. Place in a bowl of cold water for 1 hour. Drain well. In a 8-quart soup pot saute the onions in the olive oil. Add the kale, chicken stock and remaining ingredients, including the drained beans. Simmer for 1-1/2 hours, covered. Salt and pepper to taste before serving.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 1/4 c Olive oil, in all
1 c Chopped onion
2 ts Chopped garlic
2 c Idaho potatoes, peeled and thinly sliced
2 qt Water
6 oz Chorizo sausage, thinly sliced
Salt and black pepper
1 lb Kale, washed, trimmed of the thick stems and thinly sliced
Instructions: In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes, and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.
Serving Size: 6-8

Recipe:
Comments:
Ingredients: 2 tablespoons olive oil
3/4 pound sweet Italian sausage links, casings removed
1 medium onion, chopped
1 pound sweet potatoes (about 2 medium), peeled and cut into 1/2-inch pieces
1/2 teaspoon dried thyme kosher salt and black pepper
1 cup low-sodium chicken broth
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
4 large eggs
Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes; transfer to a plate.

Add the onion, sweet potatoes, thyme, and ¼ teaspoon each salt and pepper to the skillet and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes (if the pan becomes too dark, add 2 tablespoons water and continue cooking). Add ½ cup of the broth, cover, and cook until the potatoes are tender, 5 to 7 minutes more.
Uncover the skillet and add the remaining ½ cup of broth. Add as much kale to the skillet as will fit and cook, tossing frequently and adding more kale when there is room, until the liquid is almost evaporated and the kale is tender, 4 to 5 minutes. Return the sausage to the skillet and toss to combine. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs. Serve with the hash.
Serving Size:

Recipe:
Comments: n/a
Ingredients: 1 lb Kale
1 1/4 ts Sesame oil
2 Garlic cloves; minced
2 tb Chicken stock; low fat, low sodium, plus 2 teaspoons
2 ts Lite soy sauce
1 1/4 ts Sesame seeds; toasted
Freshly ground black pepper; to taste
Instructions: Wash the kale, but let the water cling to it. Cut off and discard the tough stems. Slice the leaves once down the middle, then cut them crosswise into 1 inch wide strips. In a wok, heat the oil. Add the garlic. Saute‚ for 10 seconds. Add the kale and the stock. Cover and steam for 3 minutes until the kale wilts. Add the soy sauce. Top the kale with sesame seeds and fresh ground pepper. Serve.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 4 c Cooked white beans Lemon juice to taste Salt, pepper, red pepper Flakes to taste. 1 lb Kale 4 Garlic cloves 1 Onion
Instructions: Mix beans, lemon juice, salt and peppers together. Heat gently and mash slightly.
Chop onions and garlic. Saute until garlic golden. Slice the greens into shreds and add to garlic onion mix. Saute until greens wilted.
Suggested serving mound beans on top of greens.
Serving Size: 4

Recipe:
Comments: recipe by A. Doncsecz, Vegetarian Gourmet
Ingredients: 2 Tablespoons Apple Cider Vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
½ teaspoon sugar
3 medium kohlrabi bulbs
Instructions: Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature
Serving Size: 4

Recipe:
Comments: from the Victory Garden Cookbook
Ingredients: 1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric
Instructions: Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 4 md Kohlrabi bulbs
1 tb Butter or margarine
1 tb Olive oil
1 Garlic clove; finely chopped
1 md Onion; chopped
1 tb Lemon juice
2 tb Parsley; chopped
Salt & freshly ground pepper
2 tb "Lite" sour cream
Instructions: Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and saute, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.
Serving Size: 4-6

Recipe:
Comments: n/a
Ingredients: 2 whole kohlrabi slices (purple or green) 1/2 small jicama peel, cut in sticks
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1 pinch freshly ground black pepper
1/3 cup plain low-fat yogurt
3 sprigs fresh dill leaves chopped
Instructions: Trim the stems, leaves and knobs from the kohlrabi, but do not peel them unless bruised. Cut kohlrabi in half. Using a mandoline or sharp knife, slice into very thin half moons.

Place kohlrabi and jicama in a medium bowl. Add remaining ingredients and toss to combine. Refrigerate slaw for about 30 minutes before serving.
Serving Size: 4

Recipe:
Comments: Don't peel the carrots
Ingredients: 3 medium kohlrabi, bulbs and greens
1 tsp. olive oil
1 large onion cut into slivers
3 medium carrots, scrubbed and cut into 3/4" chunks
2 medium potatoes scrubbed and cut into 3/4" chunks
1c. Italian style canned chopped tomatoes
4c. vegetable broth
1 bay leaf
1/2 tsp. dry oregano
1 tsp. salt
fresh ground pepper to taste
1 tbs. dijon mustard
1/2 tbs. molasses
Instructions: Seperate leaves from kohlrabi bulbs
Peel bulbs and cut into large chunks
De-rib leaves and cut into thin strips.
Set aside
Heat oil in stock pot, add onions and saute
Add broth and other ingrediants except kohlrabi leaves
Bring to boil on med high setting
then reduce heat and simmer for about 15minutes.
Add kohlrabi leaves and simmer for another 10 minutes.
Serving Size: 6

Recipe:
Comments: n/a
Ingredients: 6 sm Kohlrabi; peeled and cut into matchsticks
3 md Carrots; peeled and cut into matchsticks
1/2 c Olive oil
2 tb Fresh lemon juice
2 tb Sherry vinegar
1 ts Sugar
1 tb Capers; rinsed and drained
1/2 ts Dried thyme
Salt and pepper
Instructions: Cook the kohlrabi and carrot in boiling water for 2 minutes. Drain well and place in a jar or bowl. Whisk together the remaining ingredients. Pour over the vegetables and cover. Refrigerate for 48 hours, stirring the vegetables occasionally. Drain some of the marinade before serving. Serve as part of an antipasto platter or as a salad.
Serving Size: 6-8

Recipe:
Comments: n/a
Ingredients: 3 Kohlrabi (abt. 1 qt. ) peeled, sliced 1/4" thick
2 lg Carrots; peeled - cut into sticks
2 Garlic cloves; crushed 1 Bay leaf
3 lg Sprigs fresh dill

Pickling Mixture:
3/4 c White vinegar
1 1/4 c ; Water
3 tb Sugar
1 ts Mustard seed
1/2 ts Dill seed
1/4 ts Red chili flakes
1 ts Salt
Instructions: Parboil carrots for 3 minutes. Mix kohlrabi and carrots; pack in a 1 qt. glass jar along with garlic, bay leaf and fresh dill.

In a saucepan, combine pickling mixture. Heat, stirring, until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi, filling jar completely. Cover jar. When cool, refrigerate for 3 to 4 days before using to let flavors blend.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 2 Good sized kohlrabi; peeled - trimmed of leaves
1 ts Salt
1 md Onion; peeled and diced
4 tb Sweet butter
1 tb Chopped fresh marjoram or
1 tb Chopped fresh basil
Instructions: Grate the kohlrabi in a food processor or by hand. Sprinkle with salt and allow to sit in a colander for 30 minutes. Squeeze water out.

Melt butter in a saute pan. Brown onions and stir in kohlrabi. Turn heat to low, cover and simmer for 10 minutes. Uncover and turn up the heat to medium. Cook another 2 minutes. Add fresh herbs.
Serving Size: 4

Recipe:
Comments: n/a
Ingredients: 4 Kohlrabi
pinch of Salt
2 tb Butter
2 tb All purpose flour
1 c Milk
1/4 c Grated American cheese
1 tb Chopped parsley
1/8 ts Ground nutmeg
Instructions: Cut off tops and pare the thickened stems of kohlrabi. Slice stems and drop into boiling salted water to cover. Cook for about 20 min or until barely tender. Drain well. Boil tender leaves separate in same manner; drain well. Chop leaves very fine and combine with stems. Melt butter in small saucepan over low heat. Add flour and stir well. Gradually add milk and cheese and cook, stirring constantly until cheese is melted. Add kohlrabi and cook until heated through. Garnish with parsley and ground nutmeg.
Serving Size: 4

Recipe:
Comments: from The Goodness of Potatoes and Root Vegetables
Ingredients: 3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each
Instructions: Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.
Serving Size: 4

Recipe:
Comments:
Ingredients:
Instructions: What to do with kohlrabi?
Raw is definitely best – it is sweeter that way.
If you cook it, just do so gently, like steaming.
Raw kohlrabi can be cubed or sliced, then marinated, or just have a little dressing on the side to dip in.
It is also wonderful grated with some cabbage for a coleslaw, could also add some carrot as well.
And in case you think that kids won’t eat it, in 2005, when we did a survey, kid’s voted kohlrabi as their favorite vegetable.
One mother discovered that her attitude when faced with an unfamiliar vegetable did a lot to determine if her daughter would want to eat it.
The first time she went home with kohlrabi, she pulled it out, grinned, and said “Look what we got from the Farm – it looks like a flying saucer!”
The first thing out of her two year olds mouth was “Can I eat it?”
Serving Size:

Recipe:
Comments: by Amy Helstowski
Ingredients: 10 T butter
1/2 c white sugar
1 egg
1 T minced lavender (I always use a little less.)
A couple pinches of lemon zest
1 1/2 c all-purpose flour
Instructions: Preheat oven to 350°. Cream butter and sugar, add egg, and blend well. Add lavender and lemon zest, mix. Stir in flour. Drop by spoonfuls on a cookie sheet, or make a thin log on waxed paper, roll to even shape, wrap in waxed paper and refrigerate. (This works very well when baking large amounts for lavender tours!) When chilled, slice and bake for about 15-20 minutes until the edges start to brown.
Serving Size: 4

Recipe:
Comments: If you don’t like the idea of potato flakes, experiment using fresh potatoes and home-roasted garlic.
From “Rachel Ray’s 30-Minute Meals—Veggie Meals,” by Rachel Ray, 2001.
Ingredients: 1 leek, halved and very thinly sliced
3 cups reduced-fat or non-fat milk
2 cups water
8 ounces cream cheese, softened
3 3/4 ounces roasted garlic mashed potato flakes (such as Betty Crocker brand)
Black pepper, to taste
Instructions: Rinse sliced leeks under cold water in a colander and drain very well. Bring milk, water and leeks to a boil in a medium deep pot. Reduce the heat to low and simmer 5 minutes. Whisk in softened cream cheese until combined. Stir in potato flakes until soup becomes thick and smooth. Remove from heat and stir in pepper to taste.
Serving Size: 3

Recipe:
Comments: From www.foodnetwork.com, courtesy of Curtis Aikens.
Ingredients: leeks
butter
chicken broth
fresh thyme
Instructions: In an 8-inch skillet sauté leeks in butter. Add chicken broth to almost cover. Cover pan, and to cook for about 20 minutes, until tender. Remove leeks to a platter. Reduce cooking liquid, pour over platter of leeks and garnish with fresh thyme.
Serving Size: 4

Recipe:
Comments: Kids will like the sweet and buttery flavor of this dish.
From homecooking.about.com.
Ingredients: 2 medium leeks
1/2 tablespoon olive oil
1 tablespoon butter
1/2 tablespoon dark brown soft sugar
5 to 6 ounces noodles
2 tablespoons chopped fresh parsley
1 teaspoon extra-virgin olive oil
Salt and black pepper to taste
Instructions: Split the leeks lengthways and wash each layer thoroughly. Slice across into thin strips, including the green part. Heat the oil and butter together over a gentle heat. Add the leeks and toss well. Cook slowly, uncovered, for about 10 minutes or until the leeks start to soften. Sprinkle over the sugar and cook 2 to 3 more minutes; mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking.

While the leeks are cooking, cook and drain the noodles. When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste. Toss well and serve.
Serving Size: 2

Recipe:
Comments: Prep time: 20 minutes
Cooking time: 55 minutes
Ingredients: 1 OXO vegetable stock cube
750g/1lb 10oz baking potatoes
4 skinless chicken breast fillets
2 OXO chicken stock cubes
3 medium leeks approx 400g/14oz
150 ml / ¼ pint milk
2 level tbsp cornflour
4 tbsp single cream
25g butter
Instructions: Peel the potatoes, cut in half then boil in lightly salted water for 10 minutes, drain and set aside to cool.

Pre-heat the oven to 190C/375F/Gas mark 5

Put the chicken into a shallow pan or frying pan, pour over 450ml/ 3/4pint water and crumble in the OXO chicken stock cubes. Bring gently to the boil then cover and poach for 10 minutes. Lift the chicken onto a plate.

Trim the leeks, cut into 3cm pieces and wash well to remove all the soil and grit.

Put into the pan and cook for 2 minutes. Lift out with a draining spoon and transfer to a shallow ovenproof dish. Cut the chicken into bite-sized pieces and add to the leeks.

Blend the milk and cornflour to a smooth paste then add to the stock. Bring to simmer, stirring all the time until thickened. Stir in the cream. Pour over the chicken and leeks.

Coarsely grate the potatoes and cover the chicken. Melt the butter, and lightly brush over the potatoes then crumble the vegetable stock cube and sprinkle over the top. Bake in the oven for 35-40 minutes until the top is crisp and golden.
Serving Size: 4

Recipe:
Comments: Preparation Time: 30 minutes
Cooking Time: 40 minutes

River Nene Organic Vegetables - www.rivernene.co.uk
Ingredients: 350g ready made puff pastry
1 clove garlic
2 medium leeks
2 medium onions
4 boneless chicken breasts
450ml chicken stock
carton of Riverford double cream (284ml)
squeeze of lemon juice
one egg (for glaze)
salt & pepper
Instructions: 1. Pre-heat the oven to 200C (400F, gas 6). Dice the chicken. Chop the onion, crush the garlic and wash and slice the leeks. Melt the butter and gently cook the chicken for 3-4 minutes until white but not browning. Add the onions and garlic and cook for a further 5 minutes.

2. Add the stock and seasoning and bring to the boil then simmer gently for around 15 minutes until the chicken is tender. Meanwhile cook the leeks in salted water for a few minutes until tender then drain. Sieve the chicken mix and reduce the stock by about two thirds.

3. Add the cream to the stock, bring to the boil and simmer until a thick coating consistency. Season and add a squeeze of lemon juice.

4. Combine all the pie filling ingredients in a pie dish and leave to cool. Roll out the pastry and cover the pie, making a small hole in the centre. Glaze with the beaten egg and bake for 40 minutes until golden.
Serving Size: 4

Recipe:
Comments: This idea came from CSA member Sherry who says:
Ingredients: leeks
onions
garlic
extra virgin olive oil
flour
skim mild
parmesan and mozarella cheese
black pepper
pinch of nutmeg
chicken
spinach
whole wheat lasagna noodles
Instructions: Using the fresh veggies from my last few pick ups, I made a great chicken veggie lasagna. Even my spinach-hating family gobbled it up. I sautéed leeks, onions, and garlic in lots of extra virgin olive oil. I then added flour to the pan to make a roux. I cooked this for 5+ minutes to cook out the pasty flour taste. Then I slowly added about 3 cups of skim milk. Once it started to thicken, I added about ½ cup Parmesan and mozzarella cheese, black pepper and a small pinch of nutmeg. I then added about 2 cups chopped chicken, and spinach. I layered this with whole wheat lasagna noodles, and mozzarella cheese. It was baked at 400 degrees F. for about an hour.
Serving Size: 4

Recipe:
Comments: You can easily adjust this recipe based on how many leeks you have.

From homecooking.about.com.
Ingredients: 6 to 8 small leeks, trimmed, washed
1 clove garlic, crushed
1/2 cup red wine
1 teaspoon red wine vinegar
2 tablespoons parsley, chopped
Salt and pepper
Instructions: Melt the butter and cook the leeks and garlic for 3 minutes over medium heat. Add the red wine, a dash of salt, and mix well. Cover and cook for 15 more minutes or until leeks are tender. Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes. Add the vinegar and pepper to taste. Pour over the leeks and garnish with parsley.
Serving Size: 3-4

Recipe:
Comments: From www.cooks.com.
Ingredients: 2 1/2 tablespoons butter
2 medium leeks, white part only, thoroughly cleaned, thinly sliced (about 2 cups)
10 eggs, beaten
4-ounces cream cheese, room temperature, cut into small pieces
1/2 tablespoon minced fresh mint (or 1/2 teaspoon dried, crumbled)
Salt and freshly ground pepper
Instructions: Melt 1 1/2 tablespoons of the butter in a heavy skillet over low heat. Add leeks, cover and cook until soft, stirring occasionally. Uncover and continue cooking, if necessary, until all liquid evaporates. Do not brown. Remove leeks from skillet. In same skillet, melt remaining 1 tablespoon butter over low heat. Add eggs, cream cheese, mint, and salt and pepper to taste. Cook, stirring with whisk or fork, until eggs begin to set. Stir in leeks and cook until mixture forms soft curds. Taste and adjust seasoning if necessary.
Serving Size: 4

Recipe:
Comments: Adapted from www.cooks.com.
Ingredients: French Baguette
butter
olive oil
leeks
fresh basil
salt and pepper
red cayenne pepper
Instructions: Cut 1-inch slices 3/4 way through a French baguette. Coat top, sides and slices with a mix of half melted butter and half olive oil. Sauté 2 cups chopped leeks in 1/4 cup butter/oil until tender, but not browned. Add 1 tablespoon chopped fresh basil, salt and pepper to taste, and a dash of red cayenne pepper. Spread on bread slices and on top. Bake uncovered at 350 degrees F. for 5 to 8 minutes.
Serving Size: 4

Recipe:
Comments: From fooddownunder.com
Ingredients: 1 cup leeks, cleaned and chopped
1 cup chopped celery
1 cup chopped onion
1 clove garlic, chopped
2 tablespoon butter
1/4 cup white wine
6 cups chicken stock
1/4 cup each: sour cream, cream cheese, and heavy cream
Salt and pepper
Instructions: Sauté leeks, celery, onion, and garlic in butter until tender. Add white wine and chicken stock and simmer for 30 minutes. Remove from stove and puree in a food processor. Add sour cream, cream cheese, and heavy cream and blend well. Strain through a fine sieve and return to pot. Bring back to a simmer and add salt and pepper to taste.
Serving Size: 2

Recipe:
Comments: by Charles Pierce and Sarah Belk King
Breakfast sandwiches are a nice break from the bagel-and-cream-cheese routine. This one, inspired by a version in Cheryl Alters and Bill Jamison's wonderful A Real American Breakfast (William Morrow), forgoes eggs in favor of sautéed leeks.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
Ingredients: 1/2 pound sliced bacon
3 med leeks, about 2 pounds, trimmed of all but 1 inch of greens, cut in half lengthwise, and thoroughly cleaned
Salt and freshly ground black pepper, to taste
2 T unsalted butter, softened
8 ¼-inch-thick slices seven-grain bread
1 c grated cheddar cheese
Instructions: 1. Cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and pour off all but 1 tablespoon fat from the skillet.

2. Thinly slice each half leek crosswise. Transfer to the skillet and reduce the heat to medium-low. Cook, stirring often, until the leeks are softened but not browned, 10 to 12 minutes. Season with salt and pepper.

3. Spread butter over one side of each slice of bread. Place the bread, buttered side down, on a work surface covered with waxed paper. Sprinkle cheese over 4 slices and top with equal amounts of cooked leeks. Arrange strips of bacon on top of the leeks; cover with the remaining slices of bread, buttered side up, and press down gently to compress. Toast in a toaster oven or under the broiler, watching carefully to avoid burning, until the bread is browned and the cheese is almost melted. Transfer to a cutting board and cut in half. Serve hot.
Serving Size: 4

Recipe:
Comments:
Ingredients: 1 ½ lb leeks, washed and cut into thin half moon slices
2 Tbs. olive oil,br> 4 Tbs. unsalted butter Kosher salt to taste
2 bunches chard, stemmed and roughly chopped
6 eggs
Freshly cracked black pepper to taste
1/3 c. freshly grated parmesan
Instructions: Position a rack in the upper third of oven and preheat the broiler.
In a medium sauce pan over high heat add 1Tbs.
olive oil and 2 Tbs. butter
Add leeks and generous pinch of salt to melted butter and olive oil.
Saute until leeks are tender and lightly caramelized, about 4 min.
Add the chard in large handfuls and cook stirring frequently, until the greens have wilted.
Add salt to taste, set aside and cool.
Beat the eggs in large bowl and season with salt and pepper.
Add the chard mixture and parmesan and stir well.
Heat an 8” pan over med. Heat and add remaining 1 Tbs. olive oil and 2 tbs. butter.
When the butter has melted, add the egg mixture and cook until the frittata begins to set around the edges.
Place the frittata under the broiler until it is golden brown and set in the middle, about 4 min.
Remove from oven and let set for 2 minutes.
Carefully invert frittata onto a serving plate.
Cut into wedges and serve at room temp. Serves 6 to 8
Serving Size: 6

Recipe:
Comments:
Ingredients: Ingredients: 2 lbs Yukon gold potatoes (or russet) sliced...skin on or off..your choice
1 large leek cut off last 5 inches then split and rinse very well in water to remove sand, then chop it up
4 cups chicken broth
1/2 cup Heavy Cream
kosher salt & fresh pepper to taste
Instructions: 1- In a large heavy bottomed pot or dutch oven saute' cut leeks, season with salt & pepper.

2-Add potatoes, stock and simmer for 25 minutes
3- Puree with a stick blender or food processor (be careful)
4-Adjust seasoning and cream the soup
5-Enjoy!
6-Chefs Note: To jazz it up add a dollop of Creme Fraiche and some crispy fried leeks!
Serving Size:

Recipe:
Comments: Thanks to Beth Panther, Illinois Benedictine University Dietetic Intern, for sharing this recipe!

From www.whfoods.com.
Ingredients: 1 large yam or sweet potato
2 large leeks
3 medium Golden Delicious apples
1 teaspoon lemon juice
1/4 cup butter or margarine
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup apple juice
2 tablespoons unseasoned bread crumbs
1 tablespoon brown sugar
Instructions: Heat oven to 350 degrees F. Peel and thinly slice yam or sweet potato. Trim off tops of leeks 1-inch above the white part; discard tops and root ends (or save for use in soup stocks). Cut leek in half lengthwise and clean well under running cold water. Thinly slice crosswise. Slice apples and place in cold water with lemon juice.

Grease a 1 1/2 quart casserole dish with 1 tablespoon butter. Drain apples well and pat dry. Place one third of the apples in the bottom of the casserole.

Top with one third of the leek slices and one third of the yam slices. Season with salt and pepper. Repeat process to make two more layers. Dot the top of the casserole with 2 tablespoons butter and then pour the apple juice over the top. Cover tightly with a lid or aluminum foil and bake for 45 minutes.

Meanwhile, in a small saucepan, melt remaining 1 tablespoon butter. Stir in bread crumbs and brown sugar until well combined. After the casserole has baked for 45 minutes, uncover and sprinkle with the bread crumb/brown sugar mixture. Return to the oven and bake uncovered 10 to 15 minutes longer, or until potato slices are tender. Serve immediately.
Serving Size: 6

Recipe:
Comments: The amounts of each vegetable are up to you! The combination is great.

From www.writerguy.com, adpated from “The Kitchen Garden Cookbook” by Sylvia Thompson.
Posted by Carole Koch
Ingredients: broccoli
leeks
fresh mushrooms
olive oil
seasons to taste
Instructions: Cut broccoli florets into even pieces and slice stems 1/4-inch thick. Steam. Meanwhile, sauté sliced leeks and quartered fresh mushrooms in olive oil until tender. Drain and add broccoli to leeks and mushrooms. Season to taste.
Serving Size: 4

Recipe:
Comments: From “Healthy Cooking for Two (Or Just You),” Frances Price, R.D., 1995.
Ingredients: leeks
olive oil
garlic
brown rice
water
salt
pepper
lentils
Instructions: Cook 1 1/2 cups sliced leeks in 1 1/2 teaspoons olive oil over medium heat, 3 to 5 minutes, stirring often.
Add 2 cloves minced garlic and 1/2 cup brown rice; sauté until rice looks opaque.
Add 2 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bring to a simmer over high heat, and then reduce heat to low, cover, and cook for 10 minutes.
Rinse and drain 1/2 cup lentils, stir into pot and cook 20 to 25 minutes until rice and lentils are tender and water is absorbed.
Serving Size: 2

Recipe:
Comments: This is a very hearty and very easy egg dish featuring leeks and potatoes. It’s great for a brunch buffet or even a weeknight dinner with a simple green salad.

From www.foodnetwork.com.
Ingredients: 2 leeks, white and light green (about 6 ounces)
6 slices smoked bacon
1 tablespoon unsalted butter, plus for brushing the pan
3 teaspoons kosher salt
Freshly ground black pepper
2 medium red potatoes, diced (about 8 ounces or 2 cups)
2 cloves smashed garlic
2 sprigs fresh thyme
6 large eggs, beaten
11/2 cups half-and-half
6 ounces Jarlsberg Swiss cheese, grated (about 2 cups)
1/2 teaspoon freshly grated nutmeg
Instructions: Preheat the oven to 325 degrees F. Butter an 8-by-8-inch square glass casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.

Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.

Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks. In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.

Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Un-mold or serve from baking dish.
Serving Size: 4

Recipe:
Comments: Serve with a fresh green salad and whole-grain bread for lunch or light dinner.

From “The Essential Vegetarian Cookbook,” Borders Group, Inc., 2005.
Ingredients: 2 tablespoons olive oil
3 leeks, thinly sliced
2 medium zucchini, cut into matchsticks
1 clove garlic, crushed
Salt and pepper
5 eggs, lightly beaten
4 tablespoons freshly grated Parmesan
4 tablespoons Swiss cheese, cut into small cubes
Instructions: Heat 1 tablespoon olive oil in small pan; add leeks and cook, stirring, over low heat until slightly softened. Cover and cook for 10 minutes. Add zucchini and garlic; cook for another 10 minutes. Transfer to a bowl. Cool and then add salt, pepper, egg and cheeses. Heat remaining oil in pan; add egg mixture and smooth the surface. Cook over low heat for 15 minutes or until the frittata is almost set. Cook under a preheated broiler for 3 to 5 minutes or until the top is set and golden. Let stand 5 minutes before cutting into wedges for serving.
Serving Size: 4

Recipe:
Comments: From www.cooks.com.
Ingredients: 1 pound leeks
1/8 cup oil
1/4 teaspoon white pepper
Juice of 1/2 lemon
2 to 3 cloves fresh garlic, crushed
1/2 teaspoon Dijon mustard
Salt to taste
Instructions: Cut off tops of leeks. Cut lengthwise, halves or quarters. Soak to remove all dirt. Boil in salted water about 5-10 minutes. Drain and cool. Mix sauce of lemon juice, pepper, garlic, mustard and oil. Slice leeks to any size desired. Stir sauce into leeks. Add salt to taste, if desired.
Serving Size: 2

Recipe:
Comments:
Ingredients: 4 ounces pasture-raised bacon, fried and crumbled with fat reserved
4 leeks, rinsed well with white and light green parts sliced very thinly
1 pound potatoes, scrubbed well and cubed
1 quart fresh chicken broth
2 bay leaves, preferably fresh though dried will do
2 cups fresh whole milk
1 bunch fresh dill, chopped fine sea salt and freshly ground white pepper, to taste
crème fraîche or sour cream, to serve
Instructions: In a heavy-bottomed soup pot, heat reserved bacon fat over a medium flame until melted and sizzling. Add the thinly sliced leeks to the melted bacon fat and fry until they begin to soften and release their aroma – about five to six minutes or so. Add one quart fresh chicken broth to the leeks and dump in the cubed potatoes and cover the pot. Cook the potatoes, leeks and broth together over a medium-low flame until the potatoes are softened and tenderly fall apart when pressed with the tines of a fork – about thirty minutes.

Remove the soup from the flame and allow it to cool slightly, then pour two cups fresh whole milk into the soup pot, stirring in the fresh dill as you go. Season with sea salt and white pepper as it suits you, then serve the soup with plenty of good quality bacon and a dollop of crème fraîche or sour cream.
Serving Size: 8

Recipe:
Comments: This custard is so rich that cheese is unnecessary. But you can stir in 1/4 pound crisp cooked bacon and 3 ounces of grated Gruyere cheese to the egg mixture to make the dish more substantial.

From “Vegetable Love,” Barbara Kafka, Artisan 2005.
Ingredients: 2 tablespoons unsalted butter
3/4 pound leeks, white parts only, cleaned and sliced thinly across
1 1/2 teaspoon kosher salt
3 large eggs
3/4 cup heavy cream
1 10-inch baked pie crust
Instructions: Place rack in center or oven and preheat to 375 degrees F. Melt butter in large skillet; add leeks and 1/2 teaspoon salt. Cook over medium heat for 5 minutes or until wilted. Reduce heat to low. Cook for 20 minutes, stirring occasionally, until the leeks are very soft but not browned. Set aside.

Whisk together eggs, cream and remaining 1 teaspoon salt in a medium bowl. Stir in leeks. Pour into prepared crust. Bake 20 minutes, or until set and slightly puffed.
Serving Size: 6

Recipe:
Comments: Try leeks with scrambled eggs!
Ingredients: bacon
leeks
egggs
Gruyere cheese
Instructions: Fry up some bacon, remove it from the pan, drain on paper towels, and then crumble. Sauté sliced leeks in the rendered bacon fat, if desired, or in canola oil. Add beaten eggs and bacon and scramble together. Add some grated Gruyere cheese. Serve with toast or muffins for breakfast or with tomatoes and mixed green salad for lunch or as a light dinner.
Serving Size: 4

Recipe:
Comments: This recipe uses only the greens leaves of the bok choy, but there really is no need to discard the stems. Just roughly chop or slice the stems and then add them to the pan along with the leek. They will add a nice crunch to the dish.

From fooddownunder.com
Ingredients: 1 leek
2 tablespoons butter or vegetable oil
1 pinch red pepper flakes, crushed
1 pound bok choy
4 salmon fillets
Salt and pepper to taste
2 tablespoons rice vinegar
1/2 teaspoon lemon zest
1 teaspoon sesame seeds
Instructions: Heat broiler and line baking sheet with foil.

Clean leek under faucet, after splitting down the side. Remove roots; slice leek across the grain into thin strips (white portion only).

Heat butter or vegetable oil in large skillet. Add red pepper flakes and stir over medium low heat. Add leek and sauté until soft, 10 minutes. Meanwhile, slice bok choy crosswise into 1/4- inch strips, discarding stems. Set aside.

Season salmon fillets with salt and pepper. Place on baking sheet. Broil until golden orange on top but still rare in middle, about 8 minutes. After the leeks have cooked, add the bok choy, vinegar, and lemon zest. Season with salt. Cover and wilt for 2 minutes, stirring once.

Serve vegetables and their juice in shallow soup bowls and top with salmon. Sprinkle with sesame seeds.
Serving Size: 4

Recipe:
Comments: From www.justvegetablerecipes.com
Ingredients: 2 turnips, cut in small chunks
2 small potatoes, cut in small chunks
2 leeks, white parts only
1 small clove garlic, minced
2 tablespoons chopped fresh parsley
1/4 teaspoon fresh thyme
2 teaspoons butter or olive oil
3/4 teaspoons salt
3 cups water
1/4 cup milk
Instructions: Sauté the first 6 ingredients in the butter for 5 minutes. Add the water and salt and simmer for 30 minutes. Puree in blender or food processor, add the milk and reheat.
Serving Size: 2

Recipe:
Comments: This easy pureed potato & leek soup is perhaps the most famous leek dish. Contrary to its name, this soup is an American creation, albeit by a French chef. It was created by Chef Louis Diat in New York City’s Ritz-Carlton Hotel around 1900. Originally intended to be served cold, it is also excellent served very hot.

Adapted from “The Joy of Cooking,” by Irma S. Rombauer and Marion Rombauer Becker, fourth printing, 1976, Bobbs-Merill Company, Inc.
Ingredients: 3 medium leeks, white part only, minced
1 medium onion, minced
2 tablespoons butter
4 medium potatoes
4 cups chicken stock
1 to 2 cups cream
¼ teaspoon mace (optional)
Salt and white pepper
Chopped watercress or chives
Instructions: In a medium soup pot, sauté the leeks and onion in butter for 3 minutes. Skin the potatoes and slice very fine. Add the chicken stock to the pot along with the potatoes. Bring to a boil and then reduce heat and simmer, covered, 15 minutes or until vegetables are very tender. Puree the mixture in a blender or food processor. Add 1 to 2 cups cream, mace (optional), salt and pepper. Chill and serve cold, or serve piping hot. Garnish with chopped watercress or chives.
Serving Size: 4

Recipe:
Comments: Use this marinade for boneless chicken breasts. Allow chicken to marinate at least 4 hours, then grill.

From homecooking.about.com.
Ingredients: 1/4 cup whole garlic cloves
2 lemons, zested and juiced, zest reserved and finely chopped
1/2 cup chopped fresh sage leaves
1 1/4 cups olive oil
1/2 tablespoon salt
1/2 tablespoon cracked black pepper
Instructions: Puree garlic in food processor. Add chopped zest and sage and pulse until rough cut. Add oil, salt and pepper until incorporated.

Makes enough marinade for 6 to 9 8-ounce boneless chicken breasts.
Serving Size: 6-9

Recipe:
Comments:
Ingredients: 1 1/2 cups carrots, peeled and chopped
1 cup celery, chopped
4 cups vegetable broth, no or low sodium
1 cup red Lentils, rinsed and drained
3/4 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons raw Cashews or 1 1/2 tablespoons cashew butter
1/4 cup fresh Lemon Juice (about 2 small lemons)
1 head baby bok choy, chopped (could substitute 1 1/2 C chopped greens, such as kale or spinach)
2 tablespoons chopped parsley
pepper to taste
Instructions: Place carrots, celery, vegetable broth, lentils, coriander and cumin in a pot and bring to a boil. Reduce heat, cover and simmer for forty minutes or until lentils and vegetables are tender.

In a blender or food processor, blend 1 cup of the soup with cashews and lemon juice. Return to pot along with bok choy or greens and heat until greens are wilted. Stir in parsley and season with pepper.
Serving Size: 6

Recipe:
Comments:
Ingredients: 3/4 cups sugar
Zest of 2 Meyer lemons
juice of 1 Meyer lemon
1 tsp vanilla
2 eggs
1 cup flour
1/2 cup melted butter

Sour Cream Topping
Stir the following together until fully mixed:
1 cup sour cream (I used light but you can use whichever kind you prefer)
2 Tablespoons lemon juice
2 Tablespoons powdered sugar
Instructions: Preheat the oven to 350 degrees
1. Place an 8 inch cast iron skillet over low heat, and add the butter.
Slowly let the butter melt while you mix the batter.
2. Place the sugar in a large bowl and add the lemon zest.
Rub the zest and sugar between your fingers until the zest is evenly distributed through out the sugar.
3. Add the eggs to the lemon sugar and whisk until fully incorporated.
Add the lemon juice and vanilla and mix again, until the liquid is distributed evenly.
4. Add the flour and stir with a spatula or wooden spoon until it is evenly distributed.
5. By this time, the butter should be melted.
Remove the skillet from the heat and pour the butter into the batter.
Set the skillet aside and mix the butter into the batter evenly.
6. Pour the batter back into the skillet, spreading it evenly across the pan.
Transfer the skillet into the oven and bake for 25 to 30 minutes.
The top should just be turning golden, and feel firm to the touch.
Serving Size: 4

Recipe:
Comments: by Susie Quick
The secret to this refreshing tossed salad is the herbs; vary them to suit your taste.
Preparation time 0.150000 minutes
Adapted from Organic Style magazine
Ingredients: 2 T white-wine vinegar
1/2 t kosher salt
1/2 t freshly ground pepper
5 T extra-virgin olive oil
1 head romaine lettuce, washed, dried, and chopped
6 stalks celery, peeled and thinly sliced
2 med kirby cucumbers, peeled and thinly sliced
3/4 c torn leaves of mixed fresh herbs such as flat-leaf parsley, lovage, chervil, basil, chives, and mint
2 ounces Pecorino Romano (or other hard cheese for grating)
Instructions: 1. Whisk together the vinegar, salt, and pepper in a large salad bowl. Slowly add the oil, whisking constantly.

2. Add the romaine, celery, cucumbers, and herbs; toss to coat. Using a vegetable peeler, shave cheese over the top. Add a few more grinds of pepper; toss gently and serve.
Serving Size: 4-6

Recipe:
Comments: by Myra Kornfeld
Ingredients: 1/4 c extra-virgin olive oil
2 T fresh lemon juice
1 small clove garlic, minced
6 c romaine lettuce, washed and shredded
3/4 c chopped fresh dill
1/2 c thinly sliced scallions
1 t salt
freshly ground black pepper
Instructions: 1. Whisk together the oil, lemon juice, and garlic in a large salad bowl.

2. Place the romaine, dill, and scallions in the bowl. Sprinkle with salt and black pepper. Toss together just before serving.
Serving Size: 4

Recipe:
Comments: Gourmet, October 2002
Ingredients: for the tahini dressing:
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/4 cup water
21/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon mild honey
1 small garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon cayenne

for the salad:
1/2 lb romaine, torn into bite-size pieces (6 cups)
1 bunch radishes, trimmed, halved, and thinly sliced (1 cup)
1/2 cucumber, halved lengthwise and thinly sliced crosswise
4 scallions, thinly sliced
Instructions: Make dressing:
Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)

Make salad:
Toss together all salad ingredients in a large bowl with just enough dressing to coat.

Cooks' note: Dressing keeps, covered and chilled, 3 days. Stir before using, thinning with additional water if necessary.
Serving Size: 4

Recipe:
Comments: Adapted from Organic Style magazine
Ingredients: 12 c assorted lettuce greens, rinsed and dried well in a salad spinner
1 c herb sprigs, such as chives, chervil, and mint
3 T Sherry Vinaigrette
1 c crumbled goat or sheep's milk feta
1/2 c sliced small strawberries
Instructions: Place the greens and herbs in a large bowl. Add vinaigrette and gently toss to coat. Taste and add additional vinaigrette, if desired. Top with feta and berries, and serve.
Serving Size: 6-8

Recipe:
Comments: by Mona Talbott
Ingredients: 3/4 pound assorted lettuces
1/2 c toasted chopped hazelnuts
1 shallot, finely diced
2 T sherry vinegar
salt
3 T extra virgin olive oil
3 T hazelnut oil
Instructions: 1. When buying lettuces, avoid the ever-present mesclun mix. Instead, look over the varieties your local produce department has and create your own. Spring is a perfect time for lettuces. My favorite mix is red oak lettuce with a peppery cress and arugula. Wash the lettuce in cold water and spin dry. Reserve in your salad bowl, covered with a damp towel.

2. Toast the hazelnuts in a 325°F oven for 12 to 15 minutes or until golden inside. To remove the bitter skins, rub them in a towel while they are still warm—the friction will rub most off.

3. In a small bowl, cover the diced shallots with the vinegar, and add a pinch of salt. Let them macerate for 10 minutes. Then mix in the two oils. Taste for seasoning. Toss salad with vinaigrette and chopped hazelnuts.
Serving Size: 4

Recipe:
Comments: by Susie Quick
You don't have to seek out an Asian market to make this wonderfully crisp and flavorful salad—all the ingredients are available at larger supermarkets. Serve in smaller portions for a first course.
Preparation time 0.150000 minutes
Adapted from Organic Style magazine
Ingredients: 1 boneless beef strip steak (1 ½ inches thick), about 10 ounces
Kosher salt and freshly ground pepper

Dressing
2 T fresh lime juice
1 T fish sauce or light soy sauce
2 t sugar
1 t seeded and minced Thai or red serrano chile

Salad
1 c thinly sliced radishes
1 small red onion, thinly sliced, rinsed and drained
1 med Kirby cucumber, unpeeled, thinly sliced
1/4 c fresh mint leaves, coarsley chopped
10 lg basil leaves, slivered
4 c slivered romaine lettuce hearts (small inner leaves can be left whole), about 2 hearts
Instructions: 1. Season steak generously on both sides with salt and pepper. Grill or pan-fry in a lightly oiled skillet over medium-high heat, 4 to 5 minutes per side (steak is best rare to medium and still pink in the center). Set aside and keep warm.

2. In a large bowl, whisk together dressing ingredients; remove 1 tablespoon and set aside. Add the salad ingredients and toss well with dressing. Arrange on a large platter.

3. Thinly slice steak crosswise against the grain; toss with reserved 1 tablespoon dressing. Arrange on top of salad and serve immediately.
Serving Size: 4

Recipe:
Comments:
Ingredients: 3 tablespoons mashed avocado
3 tablespoons nonfat plain yogurt
2 teaspoons chopped fresh parsley
1 teaspoon white wine vinegar
1 teaspoon chopped fresh chives
1/2 teaspoon chopped fresh tarragon (optional)
Salt and black pepper to taste
Instructions: Whisk all the ingredients together.
Can be refrigerated for up to 3 days; Whisk or shake well before serving.
Serving Size:

Recipe:
Comments:
Ingredients: 2 tablespoons low fat cottage cheese
3 tablespoons buttermilk
1 tablespoon crumbled blue cheese
Small dash garlic powder, to taste
Small dash cayenne pepper, to taste
Instructions: With a fork, mash the cottage cheese to a smoother consistency.
Stir in the buttermilk, blue cheese, garlic powder and cayenne.
Can be refrigerated for up to 2 days; Whisk or shake well before serving.
Serving Size:

Recipe:
Comments:
Ingredients: 1/4 cup low fat mayonnaise
1 tablespoon finely grated Parmesan cheese
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 tablespoon low fat milk or buttermilk
Instructions: Whisk all the ingredients together.
Can be refrigerated for up to 2 days; Whisk or shake well before serving.
Serving Size:

Recipe:
Comments: * fastest dressing ever Fills 3 oz. spice jar (mix well in bowl first)
Ingredients:
Instructions: 2 Tbs. sea salt 1 Tbs. + 1 tsp. each – granulated garlic, powdered onion, ground oregano *Sprinkle on salad & drizzle w/ oil & vinegar of your choice ~
* My favorite combos are: balsalmic & olive oil lemon juice & olive oil on Greek salad white wine vinegar & apple cider vinegar w/ safflower & olive oil
Serving Size: 4

Recipe:
Comments:
Ingredients: 2 teaspoons balsamic vinegar Pinch of salt
2 tablespoons low fat mayonnaise
Black pepper to taste
2 tablespoons water (optional)
Instructions: Combine the balsamic, shallot and salt and let sit 10 minutes.
Whisk in the mayonnaise and pepper.
Whisk in 2 teaspoons of water to thin if desired.
Can be refrigerated for up to 3 days; Whisk or shake well before serving.
Serving Size:

Recipe:
Comments:
Ingredients: 1 1/3 cups water
1 cup raw pistachio nuts, unsalted
4 tablespoons lemon juice
2 tablespoons ground flax seeds
4 teaspoons Dr. Fuhrman's VegiZest
2 teaspoons Dijon mustard
1 teaspoon Bragg Liquid Aminos
1/2 teaspoon garlic powder
4 dates, pitted
Instructions: