Recipes for week of 2/20/2012- Linguine with Leeks and Radicchio, and Walnut Pesto, Braised Kale with Red Potatoes

Sugar Snap Peas & Carrots
You'll love the colors and the 15 min total prep/cook time of this dish...

1. Put carrots, water, and salt and pepper to taste in skillet, then cover with a round of buttered parchment paper or foil (buttered side down; parchment/foil should be touching carrots).
2. Simmer until carrots are crisp-tender, about 2 minutes.
3. Remove parchment or foil. Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced, about 1 1/2 minutes.
4. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds.
5. Season with salt and pepper.

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Spinach and Beet Salad with Dijon Dressing Brussel Sprouts with Thyme and Bacon

by Tony Rosenfeld
Serves four as a side dish.
 
Ingredients: Yield: 4 to 6 servings

2 tablespoons finely chopped shallots
1-1/2 tablespoons balsamic vinegar
3 blood oranges (may substitute regular oranges)
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 5-ounce bag (about 3 cups) arugula or baby spinach
2 tablespoons pine nuts, toasted
4 ounces Gorgonzola or other strong blue-veined cheese, crumbled
In a small bowl, combine shallots and balsamic vinegar, then let shallots macerate at least 20 minutes. Meanwhile, using a fine grater, zest 1 orange (avoid the white pith), then add to the shallots. Juice the grated orange to get 1/3 cup juice, then add to the shallots. In a thin, steady stream, whisk olive oil into the shallots, whisking until the dressing is well combined. Taste and adjust flavor with salt and pepper.
Cut 1/2 inch off the top and bottom of the remaining 2 oranges. Carefully remove the outer white pith by slicing from cut end to cut end. Using a knife, carefully remove each individual segment, leaving no pith or membrane attached.
Place arugula in a large salad bowl, then toss with just enough dressing to coat. Divide the greens among four to six salad plates. Arrange the orange slices over the greens, then sprinkle with pine nuts and Gorgonzola. Drizzle with a little more of the dressing and serve immediately.
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Stir-Fried Bok Choy with Ginger and Garlic

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
Directions
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
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Anna's (from Farmer Direct) Butternut Squash Pizza with Sage, Mozzarella and Arugula
your choice of pizza crust
1-2 butternut squash
fresh sage
prosciutto (optional)
mozzarella cheese
arugula

Cut butternut squash in half lengthwise and remove seeds.
Roast at 375 degrees until soft.
Scoop out squash and puree with some fresh sage.
Spread pureed mixture on pizza crust and cover with mozzarella and prosciutto (optional).
Bake according to crust directions.
When it is finished baking, sprinkle with arugula and a pinch of lemon zest.

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White Bean and Kale Stuffed Delicata Squash
Epicurious.com   Serves 2-4

Ingredients:
2 medium Delicata squash
Salt and pepper
Lightly flavored oil of your choice
2-3 cloves of garlic, minced
10 oz white beans, cooked
1 bunch of kale, destemmed and torn into chunks
1 Tbsp sage leaves, minced
4 Tbsp breadcrumbs
1/4 cup Parmesan cheese
Optional: Some cubed pancetta or guanciale

Preparation:

Prepare the Squash

1. Preheat the oven to 350.
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Brush your oil over the insides of the squash and season with salt and pepper.
4. Bake in the oven until just tender (make sure they aren’t so soft they are falling apart).

During the last 15 minutes of cooking, assemble the filling.

1. In a large saute pan, heat the oil over medium heat. Alternately, cook pancetta or guanciale for 10 minutes to render the fat. Use fat to cook remaining stuffing.
2. Add the garlic and cook for 1 minute.
3. Turn the heat up to medium-high and add the kale.
4. Cook for 3 minutes, stirring constantly.
5. Turn the heat back down to medium and add the white beans and sage.
6. Season with salt and pepper and set aside until the squash is done.

Stuff the squash

1. Remove the squash from the oven.
2. Fill with the kale and white bean mixture.
3. Mix the Parmesan and bread crumbs together and top the stuffed squash with the mixture.
4. Bake for another 10 minutes, or until the Parmesan is melted and the stuffing is heated through.
5. Serve and enjoy.


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Sauteed Carrots and Leeks

Food .com Serves 6

Ingredients:
   
Parmesan Roasted Cauliflower
 
Serves 6

Ingredients:

1 large head cauliflower
3 tablespoons extra virgin olive oil
kosher salt
fresh ground black pepper
1 cup freshly grated parmesan cheese
1 cup freshly grated gruyere cheese
1 tablespoon fresh parsley , chopped

Directions:

Preheat oven to 350*F.
Remover outer green leaves from the cauliflower and cut the head into small florets, discarding the stems (I save in freezer to make broth).
Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well.
Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the parmesan, gruyere and parsley. Bake for 1-2 more minutes, just until the cheese melts. Season to taste and serve hot or warm. Enjoy!

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Cheesy Kiwifruit Salad with Greens
 
Ingredients:

kiwifruit peeled and cubed
1/2 cup feta cheese
4 cups lettuce
1/4 cup parsley chopped
¼ cup cashews sliced or chopped

Makes 4 servings.

Simple Dressing

1/2 tsp. low sodium soy sauce
1 1/2 tbsp. white wine vinegar
1 tsp. fresh cracked pepper
1 1/2 tbsp. extra virgin olive oil

Directions:

Place kiwifruit, cheeses, baby greens, parsley, and almonds in a bowl and toss lightly. In a separate bowl combine soy sauce, white wine vinegar, pepper and oil.

Drizzle dressing over salad tossing lightly.

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Roasted Beets with Sauteed Beet Greens

 
Ingredients

1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)

Directions

1.Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2.Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3.When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

serves 4

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Mathieu Palombino’s Roasted Kabocha Squash

 
Ingredients

1  kabocha squash
1 garlic clove, chopped
1/2 cup extra virgin olive oil
salt and pepper
2 cups balsamic vinegar, reduced to about 1/2 cup
2 ounces Parmigiano-Reggiano cheese
1/2 bunch fresh oregano

Preparation

Preheat oven to 400 degrees.
(1) Split the squash lengthwise, remove seeds and skin. Slice the squash into ½-inch-thick pieces. Place them in a large bowl. Add the garlic and half the olive oil, and season with salt and pepper.
(2) Toss until well coated.
(3) Arrange squash on a sheet pan so that the pieces aren’t touching, and roast them for about 20 to 30 minutes or until lightly browned on top and well browned on bottom. Let cool for about 15 minutes, then arrange on a plate. Drizzle with balsamic reduction, and shave the Parmigiano-Reggiano on top. Garnish with a few oregano leaves and a drizzle of olive oil.

Serves 4 to 6 as an appetizer or side.

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Orange-Watercress Salad with Honey-Mustard Dressing
 

Salad

1 large bunch watercress rinsed and spun dry
2 oranges
 
Dressing

3 tbsp olive oil
1 tbsp honey
1 tbsp mustard (not Dijon)
1 tbsp apple cider vinegar (or white wine vinegar)
salt and pepper to taste

Pinch off the tender shoots and leaves of the watercress, discarding the tough central stalk.
Peel oranges with a sharp knife, removing any of the white pith.
Remove the sections of the orange by sliding a paring knife into the orange just beside the white membrane, right to the center, then turning your knife to “pop” the orange segment right out.
Arrange watercress and orange segments on a plate or in a bowl.
Whisk together dressing ingredients and season to taste with salt and pepper.
Drizzle over the salad and serve.

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Crispy Kale “Chips”


Great, healthy alternative to potato chips

4 servings

Ingredients:
1 head kale, washed and thoroughly
2 tablespoons olive oil
sea salt, for sprinkling

Directions:
Preheat oven to 275 degrees F
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
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Roasted Butternut Squash Soup


allrecipes.com serves 4
 
Ingredients:

Roasted Winter Squash:

2 tablespoons butter
2 cups raw winter squash (butternut, hubbard, acorn)
Salt and pepper

Soup:

2 tablespoons extra-virgin olive oil
1/2 cup diced onion (1/4-inch)
1/4 cup diced celery (1/4-inch)
1/4 cup diced carrot (1/4-inch)
Sea salt and freshly ground pepper
1 cinnamon stick
1 (32 ounce) carton chicken broth
1/2 teaspoon ground toasted coriander (optional)

Roasted Winter Squash (above)

1/2 cup half-and-half, if desired* (optional)
2 tablespoons toasted pumpkin seeds (optional)
1/2 cup plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Directions:

To make roasted winter squash:
Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
To make soup:
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
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Simple Roasted Acorn Squash

Ingredients
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
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Roasted Turnips, Sweet Potatoes, Apples, and Dried Cranberries
 

Ingredients
3 cups (1/2-inch) cubed peeled turnips (about 1 1/4 pounds)
3 cups (1/2-inch) cubed peeled sweet potato (about 1 1/4 pounds)
2 1/2 cups (1/4-inch) cubed peeled apples (about 1 1/2 pounds)
1 cup dried cranberries
1/2 cup packed dark brown sugar
1 tablespoon fresh lemon juice
2 tablespoons butter or stick margarine, cut into small pieces

Preparation
Preheat oven to 350
Combine the first 6 ingredients in a shallow 2-quart baking dish coated with cooking spray.
Top with butter.
Bake at 350° for 1 1/2 hours or until tender, stirring after 45 minutes.

Cooking Light
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Spinach and Persimmon Salad
Serves 12-14 so can be modified to serve less
Ingredients
1/4 cup rice vinegar
2 tablespoons orange marmalade
1 teaspoon toasted sesame oil
Salt and pepper
5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
3/4 cup glazed pecans

Preparation
In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently to coat with dressing.
Note:
The dressing and persimmons for this salad can be prepared up to 4 hours ahead; wrap fruit airtight and chill. Assemble the salad shortly before serving. You'll find glazed pecans in the nut section of your supermarket.

Sunset
NOVEMBER 2008
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Rosemary Sweet Potatoes
 
Ingredients: 

3 large sweet potatoes 
2 tablespoons extra-virgin olive oil 
2 teaspoons coarse sea salt 
1 tablespoon finely chopped fresh rosemary leaves 

Instructions:


Peel the potatoes. Cut into 1" slices. Place in a single layer on a baking sheet. 

Sprinkle over the olive oil, salt and rosemary. Toss with fingertips to coat.

Place in a preheated 450 °F. oven.

Roast for 20 minutes or until potatoes are fork tender.

Yield: Makes 10 servings. Can be modified to make less.
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STUFFED ITALIAN FRYING PEPPERS
 
Cooks.com

1 1/2 to 2 lbs. Italian frying peppers
1 1/4 cup Italian bread crumbs
2-3 tablespoons Parmesan cheese
1/4 cup fresh parsley, minced
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 egg
1/2 tsp each oregano and basil (fresh is best - if using dry, reduce amount to 1/4 tsp)
2-3 cloves finely minced garlic.
pinch of rubbed sage
3-4 anchovies (or to taste)
1 green onion or shallot, minced (optional)

Sauté garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (a teaspoon of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring them into the olive oil.
Add parsley and other herbs, heat for 2 minutes. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water. Another teaspoon of olive oil may be added, if needed, for a smooth mixture.

Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored.

Saute the peppers in a skillet with 1/4" good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread - good before using for Bruschetta!)

The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Serve right away, sprinkled with coarse kosher or sea salt.

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Roasted Beet and Goat Cheese Salad
 
Ingredients
3 large red beets
1 Tbsp. balsamic or red wine vinegar (vinegar choice does change the taste a bit)
1/2 Tbsp. extra virgin olive oil
1 clove garlic, smashed
2 oz. goat cheese, crumbled
2 Tbsp. pine nuts
parsley or other fresh herbs, chopped (optional)
fresh greens 
salt and pepper 

How to make it
Preheat the oven to 425. Wrap each beat individually in aluminum foil. Roast the beets on the middle rack until tender, about an hour to an hour and a half. Once cool enough to handle, peel the beets and dice.
Meanwhile, whisk together the vinegar, oil, garlic and salt and pepper to taste. Let it stand for a bit for the flavors to marry. Pluck out the garlic clove and then toss the diced beets with the mixture.
Lay fresh greens on a plate layer Beets then top with goat cheese, pine nuts, and parsley.

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Roasted Fennel with Parmesan
Serves 4-6
Ingredients
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Directions
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

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Vegan Moroccan-Spiced Spaghetti Squash
 
Recipe adapted from Smitten Kitchen.

Serves 4

■1 (3 1/2- to 4-pound) spaghetti squash
■5 tablespoons olive oil
■3 garlic cloves, minced
■1 teaspoon ground cumin
■1/2 teaspoon ground coriander
■1/8 teaspoon cayenne
■1 1/2 teaspoons sea salt (or to taste)
■3 tablespoons golden raisins
■Half of a 15-oz can chickpeas, drained and rinsed
■2 tablespoons chopped fresh cilantro

Preheat oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds (either discard or save to roast later). Brush the inside of the squash with a tablespoon of olive oil. Roast the halves face-down on a baking pan or sheet for 30-40 minutes, until the flesh of the squash is fork-tender and has separated into spaghetti-like strands.

While the squash cooks, heat the remaining oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. Stir in spices, salt, raisins, and chickpeas and remove from heat.

When the squash is done, remove from oven and let it sit for five minutes, or until it’s cool enough to handle. Using a fork, scrape the squash flesh out of its skin into a bowl, separating the strands as you go. Toss the squash with the spiced oil mixture and cilantro. Serve warm, over couscous or sautéed winter greens if you like.
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MAPLE GLAZED CARROTS
 
Cooks.com

10 carrots (do not use baby carrots), chopped
1 clove garlic, crushed
1/4 teaspoon garlic salt
1/4 cup maple syrup
2 tablespoons butter

In a frying pan, combine all ingredients cooking over medium-low heat. Stir occasionally until carrots are cooked to desired doneness, or approximately 5-7 minutes.
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Dr. Weil’s Roasted Winter Squash and Apple Soup
 
Ingredients

1 large winter squash (about 2 1/2 pounds), such as butternut, buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tbsp extra virgin olive oil
Salt to taste
Red chili powder to taste
4 to 5 cups vegetable broth

Directions

Preheat oven to 400°F. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chili.
Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes.
Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer.
Serve with a dollop of Cilantro Walnut Pesto
 
Cilantro-Walnut Pesto
 
Ingredients
1 cup walnut pieces
2 cups cilantro leaves, washed, drained and stemmed
1 green jalapeño pepper, seeded and chopped
1 tsp salt, or to taste
2 tbsp cider vinegar

Directions

Put the walnuts in a food processor and grind until fine.
Add the cilantro, jalapeño pepper, salt, vinegar and 2 to 3 tbsp of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.

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Pecan-Streusel-Topped Sweet Potatoes
 
serves 6-8
 
Ingredients

4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
3.Bake for 25 minutes in the preheated oven, or until golden brown.

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Roasted Turnips, Sweet Potatoes, Apples, and Dried Cranberries
 
Serves 7-8

Cooking Light

Ingredients
3 cups (1/2-inch) cubed peeled turnips (about 1 1/4 pounds)
3 cups (1/2-inch) cubed peeled sweet potato (about 1 1/4 pounds)
2 1/2 cups (1/4-inch) cubed peeled Granny Smith apple (about 1 1/2 pounds)
1 cup dried cranberries
1/2 cup packed dark brown sugar
1 tablespoon fresh lemon juice
2 tablespoons butter or stick margarine, cut into small pieces

Preparation
Preheat oven to 350°.
Combine the first 6 ingredients in a shallow 2-quartgreased  baking dish. Top with butter. Bake at 350° for 1 1/2 hours or until tender, stirring after 45 minutes.

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Chard with Shallots, Pancetta & Walnuts
 
Serves 6
Eating Well

 
Ingredients

2 thin slices pancetta, (1 1/2 ounces), diced (see Tip)
2 medium shallots, thinly sliced
1 pound chard, stems and leaves separated, chopped (see Note)
1 teaspoon chopped fresh thyme
1/4 cup water
1 tablespoon lemon juice
2 tablespoons chopped walnuts, toasted (see Tip)
1/4 teaspoon freshly ground pepper

Preparation

1.Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels.
2.Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.

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Pepino Melon and Tomatoe Salad

INGREDIENTS:

1/2 pepino melon, cut into 1-inch cubes
1 pound tomato, cut into 1-inch cubes
3/4 cup chopped fresh mint
2 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper, to taste

PREPARATION:
Combine pepino melon, tomatoes and mint into a bowl. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar.


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Spinach Salad Recipe with Pepino Melon,  Feta and Walnuts
 
serves 4-6 (with extra dressing)

Ingredients

Dressing:
1/2 cup balsamic vinegar (cheap kind is fine)
3/4 cup olive oil
1 TBS sugar
1/2 tsp kosher salt
1/8 tsp fresh ground pepper
Salad:
6 cups fresh baby spinach
1/2 cup chopped walnuts
1/4 cup crumbled feta
1/2 cup cubed ripe pepino melon

Instructions

Put vinegar, olive oil, sugar, salt and pepper in a bottle and shake well to combine.

Toss spinach with nuts, feta and fruit. Give dressing another shake and drizzle over individual servings.

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Moroccan Carrot Soup
 
Ingredients

•2 tablespoons (1/4 stick) butter
•1 cup chopped white onion
•1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
•2 1/2 cups low-salt chicken broth
•1 1/2 teaspoons cumin seeds (or powdered cumin)
•1 tablespoon honey
•1 teaspoon fresh lemon juice
•1/8 teaspoon ground allspice
•1/2 cup plain yogurt, stirred to loosen

Preparation

1.Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
2.(if using seeds) Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.
3.Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.
4.Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

Adapted from Bon Appetit, April 2010

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 Roasted Butternut Squash

 
Ingredients:

butternut squash, olive oil, salt & pepper. Balsamic vinegar drizzle optional.
10 minutes prep time, 45 minutes of oven time

•Preheat the oven to 400°F.
•Cut the squash lengthwise in half, seed it and cut it into 3- to 4-inch squares, with skin intact.
•Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
•Set the pieces, skin side down, on a cookie sheet and sprinkle with salt and pepper.
•Bake 45 minutes, or until easily pierced with knife and lightly browned.
•Serve hot or at room temperature, sprinkled with balsamic vinegar
•Other finishing options: skip the balsamic and toss with butter & nutmeg, or drizzle with walnut oil

adapted from Lynne Rossetto Kasper’s
Italian Country Table

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Sweet and Savory Kale
 
Serves 6
 
Ingredients

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds

Directions

1.Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
2.Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

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Cabbage Beef Soup
 
serves 10
Ingredients
2 tablespoons vegetable oil
1 pound ground beef
1/2 large onion, chopped
5 cups chopped cabbage
2 (16 ounce) cans red kidney beans, drained
2 cups water
24 ounces tomato sauce
4 beef bouillon cubes
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper

Directions

1.Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
2.Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

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Baked Kohlrabi recipe:
 
from Willy Russow and Amapola Ranch
Skin kohlrabi and cube
mix 2 tablespoons olive oil with minced garlic, salt and pepper
add kohlrabi to mixture and toss around a bit
bake at 450 for 20 minutes or until lightly browned
add grated parmesian cheese and bake 5 more minutes or until cheese is bubbly or browning

Super Good
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Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts                           
 
epicurious.com, serves 4
 
Ingredients

4 tablespoons extra-virgin olive oil, divided
3 garlic cloves, peeled, flattened
1 medium onion, chopped
3 ounces thinly sliced pancetta, chopped
1 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper
1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
1 cup water
1 8.8-ounce package dried pappardelle pasta
1 cup freshly grated Pecorino Romano cheese, plus additional for serving
1/2 cup pine nuts, toasted

Preparation

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.
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Butternut Squash Soup
Food Network

Serves 4-6

Ingredients

1 (3-pound) butternut squash
Extra-virgin olive oil, for roasting, plus 2 tablespoons
Kosher salt and freshly cracked black pepper
2 shallots, chopped
1 quart low-sodium chicken stock
2 teaspoons curry powder (mild or spicy)

Directions

Preheat the oven to 375 degrees F.

Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell.

In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes.

Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately.

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CHINESE RADISH SALAD
 
1 bunch radishes thinly sliced                                                                                                                                                                                        2 tbsp. soy sauce
4 green onions chopped fine
2 tbsp. chopped cilantro
2 tsp. toasted sesame oil

Mix ingredients and eat. Can be made ahead.


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Thai Basil Eggplant
A deceptively simple yet delicious eggplant recipe for Thai-style eggplant spiced with cayenne pepper and flavored with basil. It may seem like you're chopping up a lot of basil, but don't be afraid to add it all in, because the cayenne and basil really combine to create a unique spicy Thai flavor. If you like eggplant, you'll love this Thai basil eggplant recipe.

Ingredients:
•2 tbsp olive oil
•2 cloves garlic, minced
•1 eggplant, chopped
•1/2 tsp red pepper flakes
•2 tbsp soy sauce
•1/3 cup fresh basil, chopped

Preparation:
Sautee the garlic in olive oil for about 2 minutes. Add eggplant, soy sauce and red pepper flakes and allow to cook for 3 to 5 more minutes.
Add the basil, stirring well, and cook for another minute, or until eggplant is done.

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MAPLE GLAZED CARROTS
cooks.com

10 carrots (do not use baby carrots), chopped
1 clove garlic, crushed
1/4 teaspoon garlic salt
1/4 cup maple syrup
2 tablespoons butter

In a frying pan, combine all ingredients cooking over medium-low heat. Stir occasionally until carrots are cooked to desired doneness, or approximately 5-7 minutes.

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Rainbow Chard with Pinto Beans and Goat Cheese
 
Allrecipes.com
serves 4

Ingredients

1 1/2 tablespoons vegetable oil
1 1/2 tablespoons butter
2 cloves garlic, minced
1 pinch red pepper flakes
1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices
1 (15.5 ounce) can pinto beans, rinsed and drained
1 small tomato, chopped
salt and pepper to taste
1 tablespoon fresh lime juice
3 tablespoons goat cheese

Directions

1.Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.
2.Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
3.Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
4.Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.

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Roasted Beets and Sauteed Beet Greens
 
Ingredients

1 bunch beets with greens

1/4 cup olive oil, divided

2 cloves garlic, minced

2 tablespoons chopped onion (optional)

salt and pepper to taste

1 tablespoon red wine vinegar (optional)

Directions

1.Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

2.Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

3.When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

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Braised Fennel with Parmesan Cheese
 
Ingredients

•1-2 fennel bulbs

•1/2 cup low-sodium chicken broth

•1/4 tsp. kosher salt

•1/4 tsp. freshly-ground black pepper

•1/4 cup grated Parmesan cheese

Directions

1.Preheat oven to 350 degrees F.

2.Wash and trim fennel bulbs: Remove stalks and leaves (save for another use). Cut a thick slice off of the root end. Slice the bulb in half. Remove the hard inner core from each of the halves, and cut into 8 wedges.

3.Place fennel wedges into a 1-quart baking dish. Season with the kosher salt and pepper.

4.Pour the chicken broth all over the fennel wedges. Bake, uncovered, 15 minutes.

5.Remove from oven, and sprinkle with the grated Parmesan cheese. Return to oven and bake another 8-12 minutes until cheese is melted, and fennel is soft and tender.

Makes 2-4 servings.

suite101.com

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Cilantro Avocado Grapefruit Salad
 
Serves 4


Preparation

Salad
2 Grapefruit* (I like Ruby Red), sectioned and chopped
3/4 c. Cilantro, fresh and chopped
1/2 Avocado, sliced and cut into small pieces
1/2 c. Red Onion, chopped

Dressing
1/4 c. Extra Virgin Olive Oil
1/4 c. Balsamic Vinegar
1 tbsp. Real Maple Syrup (if you don’t have the real stuff, substitute honey)

Salad: Add grapefruit, cilantro and red onion together. Toss until the cilantro is well-mixed. Gently toss in the avocado. Transfer to into bowls for serving and set aside.

Dressing: Wisk together the extra virgin olive oil, balsamic vinegar and maple syrup in a small mixing bowl. Drizzle over each pre-portioned salad prior to serving and enjoy!

You’ll see that I didn’t add the dressing to the salad in its entirety. Grapefruit can be pretty juicy, and adding the dressing to the main bowl can leave this amazing dish looking more like a soup than a salad. Reserve the dressing until you’re ready to serve ad you won’t be sorry.

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Yellow Squash Soup with Curry and Ginger Recipe
 
Ingredients:
2 1/2 lbs yellow crookneck squash, cut into 1" cubes
1 onion, chopped
1 carrot, shredded
3 cups vegetable broth
1 Tbsp fresh grated ginger (1 tsp dried)
2 tsp curry powder
1/2 cup cream
Paprika and chopped cilantro for garnish (optional)
 
Directions: Combine all ingredients except cream and garnish in the crock of your slow cooker and stir. Cover and cook on low for 7-8 hours or high for 3-4 hours, until squash is tender. Use a handheld blender to puree the soup, or transfer it to your food processor in batches. Stir in cream just before serving, then garnish. Serves four.

Tips: You can substitute any other squash if you prefer. Try butternut squash for a sweeter taste. Simmer squash soup in a pot instead of a slow cooker by cooking until squash is tender.

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Vegetarian Lasagna with Broccoli, Kale, and Zucchini
 
wonderingchopsticks.com

Ingredients:
For a 10-by-14-inch pan, you'll need:
1 package of lasagna noodles
1 16-oz container small curd cottage cheese, or ricotta cheese
1 8-oz package mozzarella
1/4 cup Parmesan cheese
1 egg
1 bunch broccoli, chopped into small pieces
1 bunch kale, chopped into small pieces
1 small zucchini, thinly sliced
1 onion, diced
2 24-oz jars pasta sauce
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil

Optional: Other vegetables that would work well include thinly sliced mushrooms, shredded carrots, and sauteed spinach.

Preparation:

Thinly slice the zucchini. Set aside.

Chop the broccoli and kale. Dice the onion.

In a pan, drizzle a bit of olive oil and saute the onion until softened. Add the broccoli and kale and stir until slightly softened. Add the sauce and herbs and mix. And if you're thrifty as I am, add about 1/4 cup water into the jars and swish it around to get the last of the sauce.

In another bowl, mix together the 16-oz container of small curd cottage cheese, 1 8-oz package mozzarella, 1 egg, and 1/4 cup Parmesan cheese.

Now you're ready to start assembling. Clockwise from top left, noodles, cheese, zucchini, sauce, pan. Start off by layering a bit of sauce at the bottom so the noodles won't stick to the pan.

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CHILE RELLENO SOUFFLE
 
Ingredients:

1 pound (approximately) whole green chiles (Anaheim or New Mexico)
2 Tbsp. vegetable oil
1 medium onion, chopped
2 tsp. salt
4 corn tortillas (6" each) cut into 1" pieces
1/2 pound queso fresco or jack cheese, grated
4 large eggs, separated
2 Tbsp. flour
1/2 cup chopped cilantro
hot sauce and/or salsa (optional)

Instructions:

1. Preheat the broiler. Arrange the chiles in a single layer on a baking sheet. Broil the chiles until they are charred on all sides. Turn the chiles as necessary, then remove the chiles and wrap them in foil. Let the chiles sit for 15 minutes. Remove the charred skins, stems and seeds, then chop the chiles and set them aside.

2. Preheat the oven to 375F. Heat the oil in a large frying pan over medium-high heat and add the onion and 1 tsp. salt. Cook, stirring frequently, until the onion is soft. Add the tortillas and stir to coat. Transfer the onion-tortilla mixture to an 8"X 8" baking pan. Sprinkle half the chopped chiles and half the queso fresco on top.

3. In a small bowl, whisk the egg yolks with the flour. In a large clean bowl with a clean whisk or beaters, beat the egg whites and remaining 1 tsp. of salt until soft peaks form. Fold the egg whites into the egg yolk mixture and spread half on the casserole. Sprinkle the remaining chiles on top. Spread the remaining egg mixture over the chiles and sprinkle with the remaining queso fresco. Bake until golden and fluffy, about 20-25 minutes. Sprinkle with cilantro and serve with hot sauce.

Yields 4 servings.

Recipe from Sunset Magazine September, 2006.

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ROASTED CURRIED CAULIFLOWER
 
Ingredients:

1 head of cauliflower, stem removed, cut into small florets
Olive oil (the best quality you can get your hands on)
Kosher or sea salt
Curry powder to taste (I used 1 tablespoon)

Preparation:

Preheat the oven to 425 degrees. In a large bowl, toss the cauliflower with olive oil till lightly coated. Sprinkle with salt to taste (I used about 1/2 teaspoon of course kosher salt) and toss to distribute. Sprinkle with curry powder and toss again till everything is evenly coated.

Dump the cauliflower into a large roasting pan and place in the oven. The pan should be large enough to hold the cauliflower in an uncrowded, single layer. Roast until brown and crispy, turning a few times.

Serve as-is, or toss with chopped peanuts and raisins. I think a sprinkling of cilantro would be lovely as well.

This recipe could be adapted for any number of vegetables and seasonings. For those who like it mild, roasting vegetables with a simple coating of olive oil and salt works beautifully.

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Beijing Radish Salad
 
This can be made with watermelon radishes or other types...

1 bunch watermelon radishes or one medium daikon radish
2 tablespoons rice or balsamic vinegar (or a combination)
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
2 garlic cloves, finely chopped

Wash and julienne radishes. They can be peeled or not as you like. I often use a mandoline to do the julienne-ing, or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing. Yummy and different!

Maraquita Farm

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StoveTop Red Fingerling Potatoes with Basil, Shallots, and Garlic

 
Bon Appetit
serves 6
Ingredients:
1 1/2 lbs small red potatoes (about 1 to 1 1/2 inches in diameter)
2 tablespoons butter
4 tablespoons finely chopped fresh basil
2 large shallots, minced
2 large garlic cloves, minced

Directions:

1Pierce potatoes in several places with fork.2Melt butter in heavy large skillet over medium heat.3Add potatoes and season with salt and pepper.4Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.5Add 2 tablespoons basil, shallots and garlic.6Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.7Season with additional salt and pepper.8Transfer to bowl.9Sprinkle with remaining 2 tablespoons basil.

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Grilled Halibut (or any flakey whitefish) with Basil Shallot Butter
 
yield: Makes 6 servings

The basil-shallot butter is versatile: Try it tossed with pasta or on chicken or shrimp.
Bon Appétit

Ingredients:

1 1/2 cups (loosely packed) fresh basil leaves
1 large shallot, coarsely chopped
8 tablespoons (1/2 cup) unsalted butter, room temperature
1 teaspoon grated lemon peel
6 6-ounce halibut fillets
Extra-virgin olive oil

Preparation:

Finely chop basil and shallot in mini food processor. Add butter, 2 tablespoons at a time, and process until blended, stopping occasionally to scrape down sides. Transfer to small bowl; stir in lemon peel and season basil-shallot butter with salt.

Prepare barbecue (medium heat). Rub fish fillets on both sides with olive oil. Grill until fillets are just opaque in center, about 4 minutes per side. Transfer fish to plates. Immediately spread some basil-shallot butter over fish. Serve, passing additional basilshallot butter alongside.

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Sauteed Red Chard with Parmesan Cheese
 
allrecipes.com
Serves 4

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Directions

1.Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

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Crookneck Squash Frittata
 
foodnetwork.com

Serves 6

Ingredients

1 pound small yellow crookneck, trimmed and cut into 1/8-inch thick slices
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
6 large eggs, beaten
1/2 cup whole milk ricotta cheese
1/2-ounce grated Parmesan

Directions

Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler.

In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper. Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan. Broil until the squash is golden brown on 1 side, about 8 to 10 minutes.

Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.

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Rainbow Chard with Pinto Beans and Goat Cheese
 
Allrecipes.com
serves 4
Ingredients

1 1/2 tablespoons vegetable oil  
1 1/2 tablespoons butter
2 cloves garlic, minced
1 pinch red pepper flakes
1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices
1 (15.5 ounce) can pinto beans, rinsed and drained
1 small tomato, chopped
salt and pepper to taste
1 tablespoon fresh lime juice
3 tablespoons goat cheese

Directions

1.Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.
2.Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
3.Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
4.Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.

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Dad's Best Stuffed Red Bell Peppers         
 
simplyrecipes.com
Ingredients

4 bell peppers, any colorSalt
5 Tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice
1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)
1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce

Method

1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)

3 Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.

Yield: Serves 4-6.
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Beet and Beet Green Gratin
The New York Times 
 
Ingredients:

2 bunches (6 to 8) beets (preferably one red and one golden or chioggia), with the greens (about 2 pounds beets and 3/4 pound greens) 
Salt to taste 

3 eggs 

3/4 cup low-fat milk 

1 tablespoon extra virgin olive oil 

2 large garlic cloves, minced 

1/3 cup chopped chives (1 bunch) 

2 ounces Gruyere cheese, grated (1/2 cup) 

Freshly ground pepper to taste 

Preparation:

1. Roast the beets. Remove from the heat and allow to cool, then cut the ends off, slip off the skins and slice across the equator. 

2. Bring a large pot of water to a boil while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the pot of water comes to a boil, salt generously and blanch the greens for about one minute. (You can also steam the greens until they wilt, one to two minutes). Transfer the greens to the ice water, then drain and squeeze out the water. Chop coarsely. 

3. Heat the olive oil over medium heat in a medium skillet, and add the garlic. Cook for about 30 seconds, stirring, until fragrant. Stir in the greens. Stir together for a minute, season the greens with salt and pepper, and remove from the heat. 

4. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish with olive oil. Beat together eggs, salt (about 1/2 teaspoon), pepper, milk, chives and the Gruyère. Gently stir in the greens and beets. Scrape into the gratin dish. Bake 35 to 40 minutes until set and lightly browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot, warm or room temperature. 

Yield: Serves six. 

Advance preparation: You can roast the beets and blanch the greens as soon as you get them home from the market. They will keep in covered bowls in the refrigerator for three or four days. The gratin is then quickly assembled. The baked gratin can be made a day ahead and reheated. Leftovers keep for four or five days and can be cut into small squares or diamonds for terrific hors d’oeuvres or snacks, hot or cold.
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Savory Peach Chicken 
 
foodnetwork.com

This dish might look difficult, but it only takes about 35 minutes to make!

Ingredients:

1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds

Directions:

Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.

Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.

In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.

Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

Yield: 4 serving, 1 piece chicken, 2/3 cup sauce and 1/2 tablespoon almonds per serving

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Sesame Green Beans 
 
allrecipes.com

4 servings
Ingredients:

1 tablespoon olive oil
1 tablespoon sesame seeds
1 pound fresh green beans, cut into 2 inch pieces
1/4 cup chicken broth
1/4 teaspoon salt
freshly ground black pepper to taste
 
Directions:
 
1.Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
2.Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

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Pluot Cake    
 
about.com
 
Pluots are a sweet fruit, part plum, part apricot, and they often have a distinctive dappled skin. Use pluots or plums in this delicious cake recipe.

Ingredients:

•4 pluots or 4 to 5 plums, about 1 1/2 pounds, peeled and pitted
•3/4 cup butter (12 tablespoons), softened
•1 1/4 cups granulated sugar, divided
•3 large eggs
•1 1/2 teaspoons vanilla
•1 3/4 cup all-purpose flour
•2 teaspoons baking powder
•1/2 teaspoon salt
•2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon, for topping

Preparation:

Grease and flour a 9-inch springform pan or spray with baking spray with flour. Heat oven to 350°.

Slice peeled pluots or plums thinly and toss in a bowl with 1/4 cup of the sugar; set aside.

In a large mixing bowl, beat butter and 1 cup of sugar until light and fluffy. Beat in eggs, one at a time, beating well after eacy addition. Beat in the vanilla. Combine flour, baking powder, and salt. Slowly blend in the dry ingredients until batter is smooth. The batter will be thick. Spread the batter in the prepared baking pan. Arrange the sliced pluots or plums all around in a concentric circle, overlapping slightly. Fill in gaps and overlap with any leftover slices of fruit. Sprinkle the sugar and cinnamon mixture evenly over the fruit. Bake for about 1 hour and 10 minutes to 1 hour and 20 minutes, or until a toothpick or cake tester inserted near the center of the cake comes out clean.
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Red Chard with Pinto Beans and Goat Cheese
 
allrecipes.com, serves 4

Ingredients

1 1/2 tablespoons vegetable oil

1 1/2 tablespoons butter

2 cloves garlic, minced

1 pinch red pepper flakes

1 bunch Swiss chard – rinsed, stems removed and cut into 1/2 inch slices

1 (15.5 ounce) can pinto beans, rinsed and drained

1 small tomato, chopped

salt and pepper to taste

1 tablespoon fresh lime juice

3 tablespoons goat cheese

Directions

1.Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.

2.Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.

3.Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.

4.Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.
 
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GRILLED PATTY PAN SQUASH
 
cooks.com, serves 4

4 medium sized patty pan squash

olive oil with onion and garlic powder

Cut squash length wise and remove seeds. Wash throughly in cold water and pat dry.

Pour 1/4 cup olive oil into a cup and add 1/4 tsp garlic and 1/4 tsp onion powder. You can add other spices to the oil if desired.

Note: Rosemary, oregano, sweet marjoran, fresh basil, red pepper flakes, salt and pepper, parsley are good suggestions.

Pre-heat BBQ to 400°F.

Brush squash on one side with olive oil mixture and place face down on grill.

Cover for 6 to 10 minutes then brush top of squash with olive oil, turn over and cover again.

Repeat this process until squash is golden brown on both sides.

Serve hot with bowl side upwards. Can be sprinkled with cheese of your choice.

Submitted by: Wade Fifield
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Crispy Kale “Chips”
Great, healthy alternative to potato chips

4 servings

Ingredients

1 head kale, washed and thoroughly dried

2 tablespoons olive oil

Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
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Peach Strawberry Cobbler with Buttery Lemon Crust
Easy to substitute nectarines for peaches

The topping spreads as it bakes, forming a crispcookie-like layer.

Serves 6

For fruit

1 1/4 pounds firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges

12 ounces strawberries (about 3 cups), hulled

1/3 cup sugar

1 tablespoon cornstarch

For topping

1/2 cup all purpose flour

1/4 teaspoon baking powder

Pinch of salt

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup sugar

1 large egg yolk

1 teaspoon grated lemon peel

1/2 teaspoon vanilla extract

Vanilla ice cream

Make fruit:Preheat oven to 375°F.Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish.Make topping:Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.

Bon Appétit July 1999
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Summer Squash Bake
 
Ingredients:

2 zucchini squash, sliced 1/4-inch thick

2 crookneck squash, sliced 1/4 – inch thick

1/4 cup butter, cut into small chunks

1/4- 1/2 cup grated Parmesan cheese

Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2.Lay the summer squash slices in a single layer in a 9×12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash.

3.Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.

 
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Balsamic Tomato-Basil Pasta food .com
 
Servings 8, cut recipe in half for a family of 4

Ingredients:

1 lb any type pasta, your preference

1 bunch fresh basil

4 -6 garden fresh tomatoes, diced

1 tablespoon extra virgin olive oil

3 cloves garlic, chopped

1/4 cup good balsamic vinegar

1/4 cup grated parmesan cheese

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1 teaspoon oregano

Directions:

Prep Time: 10 mins

Total Time: 20 mins

1. Prep the tomatoes, garlic, etc– before boiling the pasta.

2. Boil pasta while making the rest of the dish.

3. Saute garlic in olive oil.

4. Add tomatoes and cover, simmering for 7-10 minutes with the balsamic vinegar and seasonings until tomatoes fall apart.

5. Cut basil leaves and toss all ingredients together, including Parmesan cheese.

6. Serve additional Parmesan on the side, if desired

 
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Orange and Arugula Salad
 
6 servings

Ingredients:

3 tablespoons fresh lemon juice

1 tablespoon olive oil

3/4 teaspoon honey

2 garlic cloves, crushed

6 navel oranges

3 cups trimmed arugula

6 tablespoons (1 1/2 ounces) crumbled feta cheese

Preparation

Combine first 4 ingredients in a small bowl, stirring with a whisk.

Peel oranges, and cut each crosswise into 6 slices. Arrange 6 orange slices on each of 6 arugula-lined plates. Sprinkle 1 tablespoon feta over each salad, and drizzle each with 1 tablespoon dressing.

Cooking Light, OCTOBER 2001
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Super Simple Grilled Nectarines ‘n’ Berries
 
tasteofhome.com
Ingredients

3 medium ripe peaches or nectarines, halved and pitted

1 cup fresh blueberries

2 tablespoons brown sugar

2 tablespoons butter

1 tablespoon lemon juice

Directions

Place two peach or nectarine halves, cut side up, on each of three double thicknesses of heavy-duty foil (12 in. square). Sprinkle each with blueberries,brown sugar, butter and lemon juice. Fold foil around peaches and seal tightly.

Grill, covered, over medium-low heat for 18-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 3 servings.

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Wild Rice Salad with Celery and Walnuts
 
nytimes.com
For the salad:
 
1 quart water, chicken stock or vegetable stock

1 cup wild rice, rinsed

Salt to taste

1/3 cup lightly toasted broken walnut pieces

3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)

1/2 cup chopped fresh parsley

1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)

For the dressing:

2 tablespoons freshly squeezed lemon juice

2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar

1 small garlic clove, minced

Salt and freshly ground pepper to taste

3 tablespoons walnut oil

3 tablespoons extra virgin olive oil

2 tablespoons buttermilk or plain low-fat yogurt
 
1. Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.

2. Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.

Yield: Serves 4 to 6

Advance preparation: You can assemble the salad several hours before serving. If you wish to toss it with the dressing so that the rice marinates for a while, do not add the parsley. Add just before serving, or the color will fade.

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Caesar Salad Supreme        allrecipes.com

Serves 6

Ingredients

6 cloves garlic, peeled

3/4 cup mayonnaise

5 anchovy fillets, minced

6 tablespoons grated Parmesan cheese, divided

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon lemon juice

salt to taste

ground black pepper to taste

1/4 cup olive oil

4 cups day-old bread, cubed

1 head romaine lettuce, torn into bite-size pieces

Directions

1.Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.

2.Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.

3.Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

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YUCATAN CHICKEN WITH PEACH-AVOCADO SALSA

 
($25,000 winning recipe by Teresa Hanna Smith)

serves 6

Ingredients:

6 boneless, skinless chicken breast halves

1 tablespoon, plus 1 teaspoon garlic pepper seasoning

1 orange, juiced

1 lime, juiced

2 tablespoons olive oil

1 teaspoon dried oregano leaves

Peach-Avocado Salsa (recipe follows)

Lime slices

Preparation:

Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour orange and lime juices over chicken; drizzle with olive oil. Crush oregano with fingers and sprinkle over chicken. Cover and refrigerate 30 minutes, turning once. Remove chicken from marinade and place in large nonstick fry pan over medium heat. Saute, turning, about 12 minutes or until lightly browned and fork can be inserted in chicken with ease. Serve topped with Peach-Avocado salsa; garnish with lime slices.

Peach-Avocado Salsa

In medium bowl, mix together 1 fresh peach, peeled, pitted and diced; 1 small avocado, peeled, pitted and diced; 1 tomato, peeled seeded and diced; 1 1/2 cup diced jicama; 3 tablespoons chopped red onion and 2 tablespoons chopped fresh cilantro. In small bowl, whisk together 1 1/2 teaspoon crushed red pepper flakes, 3 tablespoons fresh lime juice and 2 teaspoons olive oil; pour into peach-avocado mixture, stirring gently.

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Low Carb Cauliflower Leek Soup allrecipes.com

"A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup."

12 servings.....plently of leftovers for lunch and dinner for the week

Ingredients

2 tablespoons olive oil

3 tablespoons butter

3 leeks, cut into 1 inch pieces

1 large head cauliflower, chopped

3 cloves garlic, finely chopped

8 cups vegetable broth

salt and freshly ground black pepper to taste

1 cup heavy cream (optional)

Directions

1.Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

2.Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.


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Creamy Baked Cabbage Recipe with Fresh Thyme dailyunadventuresinfood.com
(serves 2-4)

INGREDIENTS

1 head green cabbage

1 tablespoon butter

1/2 cup thinly sliced white onion

2 cloves garlic

1 tablespoon fresh thyme leaves

salt and freshly ground black pepper

1/4 cup white wine

1/3 cup heavy cream

PREPARATION

Bring a large pot of water to a boil and add a tablespoon salt. Remove any outer leaves of the cabbage that look tough. Cut in half and cut out the core. Slice cabbage into 1/4-1/2″ slices. Drop into the boiling water and boil for 2-3 minutes or until it starts to soften. Immediately drain and immerse in cold water, continuously changing the water until the cabbage is back to room temperature. Set aside. (You can prepare it up to this step in advance.)

Turn oven on to 375F. In a large oven proof skillet melt butter on medium low. Add onion and stir for 5 minutes. Meanwhile remove the germ from the garlic and crush. Add to onion along with fresh thyme and a generous amount of freshly ground pepper. Continue cooking for another 5 minutes stirring occasionally. It should be lovely and fragrant.

Add cabbage and turn heat to medium. Stir to toss well with onion and cook until heated through and most of the excess liquid has been absorbed — about 5 minutes.

Add white wine and simmer until reduced. Add cream, and a big pinch of salt, stir and put the pan in the oven. Bake for 30 minutes. Taste for seasoning and serve hot. (Note: You can discard the whole garlic cloves if you like, but we like them.)

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Alice’s Kale and Potatoe Soup
 
Inspired by Chez Panisse Café Cookbook, by Alice Waters (Morrow Cookbooks, 1999).

This simple, warming soup from chef of the month Alice Waters is rich in veggies and fiber, low in fat, and has only 157 calories per serving. It’s also a great way to get some mineral nourishment from seasonal kale.

A steaming bowl of this hearty healthy soup is just right for the first days of the New Year–and it only takes 15 minutes to make! Here is the easy recipe:

INGREDIENTS

1 bunch kale (about 1 pound)

2 pounds boiling potatoes

1 teaspoon salt

2 quarts boiling water

Additional salt to taste

Freshly ground black pepper

PREPARATION

1. Wash the kale well, remove the thick central stems, roll leaves into cylinders and cut into fine, thin strips (chiffonade).

2. Peel potatoes and dice very fine.

3. In a soup pot, bring water and salt to a boil. Add potatoes, return to a boil, and cook, covered, for 2 minutes.

4. Add kale and continue cooking for another 2 minutes. Taste for seasoning and add salt and pepper to taste.

5. Serve hot.

Serves 6.

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Quinoa Salad with Spring Radishes and Greens,   thekitchen.com
Serves 2

Ingredients

1/2 cup quinoa

1 cup water

3 tablespoons good, unsalted butter

1 1/2 cups greens chiffonade (chard, kale, spinach)

1/2 cup sliced French breakfast radishes

2 tablespoons basil chiffonade

1 teaspoon lemon zest

1 teaspoon lemon juice

1/4 teaspoon fleur de sel or other flaky sea salt

Preparation

Measure out quinoa, place it in a fine-mesh strainer, rinse thoroughly with cool water, and drain.

Place quinoa in a small saucepan with 1 cup water and butter. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed.

Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool completely.

Toss the cooled quinoa with all other ingredients. Taste and add more salt if desired.

Serve by itself or on a bed of lettuce.

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Broccoli and Pasta with Pine Nuts and Shaved Pecorino Cheese,  ourlocalfoods.com
 
Serves 4

Ingredients:

- whole wheat fettuccine

- ¼ cup extra virgin olive oil

- 2 – 3 cloves garlic chopped

- ¼ cup pine nuts, lightly toasted

- 1 bunch broccoli (washed cup into flowerettes, stems, peeled and cut into dice size pieces)

- ½ cup pecorino cheese, shaved or grated

- Sea salt

- Freshly ground black pepper

Preparation

- Boil water for pasta.

- Add 1 tablespoon course sea salt.

- Blanche broccoli in water until tender, putting the stems in first and then the flowers.

- Cook broccoli for 4 minutes, being careful not to overcook.

- Remove the broccoli with a small colander with a handle or slotted spoon.

- Drain broccoli well and gently pat dry with kitchen cloth or paper towels.

- Cook pasta according to directions on package. Drain, reserving 1 cup pasta water.

- Saute garlic in olive oil until lightly golden, do not brown.

- Add broccoli and sauté, stirring until broccoli is well coated with oil and garlic.

- Add fettuccine to the skillet and toss to coat with broccoli mixture. (you may want to add a small amount of the reserved pasta water to give the dish a good consistency)

- Stir in pine nuts and shaved or grated pecorino.

- Add salt and freshly ground black pepper to taste.

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When Lettuce is this good – Lettuce Salad (it deserves a really good vinaigrette dressing)

Preparation – Simple Lettuce Salad

- Wash lettuce well and lay it out on a clean kitchen towel to dry.

- Pat dry with another towel or paper towels.

- Tear leaves gently, and place in bowl on top of the perfect vinaigrette dressing.

- Toss gently just before serving!

Ingredients – Perfect vinaigrette dressing

- 1/4 cup good quality extra virgin olive oil


- 1-2 tablespoons red wine vinegar


- 2-3 teaspoons Dijon mustard 


- 1/2 clove garlic, grated or pressed (about 1/4 teaspoon)


- Sea Salt & 
Freshly Ground Black Pepper

Preparation

- 
Whisk together the Dijon mustard, garlic and vinegar in a medium-sized bowl.

- Vigorously whisk in the olive oil until the mixture is emulsified and there is no separation between the olive oil and vinegar.

- Salt and freshly ground black pepper to taste.
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Sausage, Chard, and Lemon Lasagna Martha Stewart, Serves 4

 
Ingredients

3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup finely grated Parmesan cheese (about 4 ounces)
Coarse salt and freshly ground pepper
5 cups coarsely chopped Swiss chard (about 1 bunch)
1 pound sweet italian sausage, casings removed
1 lemon, very thinly sliced
6 no-boil lasagna noodles, preferably Barilla

Directions

Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.
Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.
Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.
Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.
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Orecchiette with Fresh Fava Beans, Ricotta, and Shredded Mint        myrecipes.com

Serves 4-6

Ingredients
1 pound unshelled fava beans (about 1 cup shelled)
1 pound uncooked orecchiette pasta
1 teaspoon extra virgin olive oil
3/4 teaspoon salt
1 cup part-skim ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup coarsely chopped fresh mint
1/2 teaspoon freshly ground black pepper
Mint sprigs (optional)

Preparation
Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
Cook pasta according to the package directions, omitting salt and fat. Drain pasta, reserving 1 cup pasta water. Place pasta in a large bowl; add oil and salt. Toss well.
Combine the 1 cup reserved pasta water, ricotta cheese, Parmesan cheese, chopped mint, and pepper. Add beans and cheese mixture to pasta mixture; toss to combine. Garnish with mint sprigs, if desired.

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Baked Parmesan Zucchini (super simple)

Ingredients
2 medium zucchini (about 1 pound total)

1 tablespoon olive oil

1/4 cup freshly grated Parmesan (3/4-ounce)

1/4 cup plain dry bread crumbs

1/8 teaspoon salt

Freshly ground black pepper

Directions
Preheat the oven to 450 degrees F. Grease a large baking pan.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
 

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Chard and Potato Frittata    bigoven.com

serves 3-4

Ingredients

6 large chard leaves
1 tablespoon olive oil
1 medium onion; diced
1 clove garlic; minced
1 medium potato; peeled and diced finely
6 large eggs
1/4 cup Parmesan cheese; grated
1/4 teaspoon salt
ground pepper
1 teaspoon unsalted butter

How to Prepare Swiss Chard and Potato Frittata

1 . Wash the Swiss chard and pat very dry. Cut off and discard the stems, then gather the leaves into a tight bundle and finely chop them.

2. Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic, and saute until the onion turns golden, about 10 minutes. Mix in the potato and cover the pan. Cook, shaking the pan occasionally, until the potato is tender and the onions are brown, about 10-15 minutes. Remove the cover and pile on the Swiss Chard. Cover again and cook tossing occasionally, until the leaves are wilted, about 5 minutes. Scrape this mixture onto a plate and let cool. Wipe the pan clean.

3. Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt, and pepper. Stir in the cooled vegetable mixture.

4. Melt the butter in the skillet over low heat and swirl it around to coat the sides of the pan. Pour in the egg mixture. After about 5 minutes, when the edges begin to set, help the liquidegg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.

5. Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn’t ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.
 

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Briased Baby Bok Choy
Epicurious.com

2 servings

Ingredients

1 cup chicken broth

3 tablespoons unsalted butter

3/4 lb baby bok choy, trimmed

1/2 teaspoon Asian sesame oil

Preparation

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.

Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

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Lemon Bars

lemon bars:

for shortbread base:

1 stick (4 ozs.) cold butter, cut into pieces

1 cup flour minus 2 tbsps., for which you then replace with two tbsps. finely grated toasted blanched almonds (or 1 cup all purpose flour)

1/4 cup powdered sugar

1 tsp. grated Meyer lemon zest

preheat oven to 350F. mix together the flour, and sugar then in the food processor bowl while motor is running, drop in the butter, and pulse until well combined and looking like coarse meal. (or use a pastry cutter, or two bread knives and lots of muscle power).

press into the sides of an 8-in square pan or a 7-inch by 11-inch brownie pan (my new find from the discount store).

bake for 15 minutes until golden brown. (you may glaze the crust with a beaten egg white before baking, if you wish.) cool completely.

for the lemon topping:

2 eggs, lightly beaten

2 tbsps. freshly squeezed and strained Meyer lemon juice

2 tbsps. flour

1 cup granulated sugar

1/2 tsp. baking powder

1 tbsp. finely grated Meyer lemon zest

whisk the dry ingredients and zest then add the juice and eggs and mix well. pour over cooled shortbread crust. bake for 25 minutes or until set.

sprinkle with more powdered sugar if desired.
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Sapotes

Eat them when they feel the way a perfectly ripe avocado feels: it will give a little under pressure from your hand.

The flavor of a sapote can be described as a blend of various elements, including citrus, peach, pear, banana and apple, whose balance changes with the variety and degree of ripeness of the fruit. There is also a lot of sugar and little acid – a medium ripe sapote will taste as sweet as a really ripe juicy pear.

Sapotes are nice to eat out of hand. Cut them in half and spoon out the fruit. Do not eat the skin or the seeds. Some think the sweetness makes them almost better suited to serve as a dessert course or to use in smoothies and other drinks. Like peaches, they can also be used in cuisine, either uncooked in fruit salad, as topping or in trifle, for example, or puréed in baking and other cooked dishes where sweetness is useful.
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Honey Glazed Carrots and Roasted Rainbow Chard with Sage Breadcrumbs
 
2-4 servings
 

Ingredients

10 oz. baby carrots, peeled, or 3 medium carrots, quartered and cut into 2-inch pieces

1 bunch Swiss chard (about 8 oz.), stems and leaves cut into 2-inch pieces

2 Tbsp. olive oil

Kosher salt and freshly ground pepper

1 Tbsp. honey

1 Tbsp. sherry vinegar

¼ cup olive oil

2 oz. baguette (or 2 slices white bread), torn into small pieces

4 sage leaves

Directions

1. Roast vegetables: Toss carrots and Swiss chard stems with 1 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast in a preheated 400˚ oven 40 minutes or until carrots are almost tender; toss carrots and chard stems with honey. Top with chard leaves and drizzle with remaining Tbsp. olive oil; season with salt and pepper. Return to oven and roast, tossing once, 5 minutes until leaves are almost wilted. Transfer vegetables to a bowl and toss with vinegar.

2. Make breadcrumbs: While vegetables roast, heat oil in a small skillet over medium. Add bread and sage; season with salt and pepper. Cook, tossing, 5 minutes or until bread is toasted.
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Sage Chard with Lemon Feta Rice

4-6 sevings

Sage is fried in some butter, then added to some stir-fried Swiss chard and onions. The sage-chard mixture is served along with some brown arborio rice.

Get the rice going first. Then prep the swiss chard and onions.

Ingredients:

•1 Tbsp butter

•6-8 sage leaves

•1/2 onion, diced

•1 bunch Swiss chard, stems and leaves chopped and separated

•fresh black pepper

•For the rice:

•1 cup brown arborio rice (you can use white too)

•1 quart of water

•1/3 cup feta, crumbled

•juice of 1 lemon

Preparation:

1.Heat water until boiling and then add the arborio rice. Cook over medium-high heat for 30-45 minutes, stirring every 10-15 minutes.

2.Meanwhile, prep the chard, cut up the onions.

3.Heat butter in a wide skillet over medium heat. Once hot, fry sage leaves until fragrant or about 1 minute. Set the fried sage leaves aside.

4.Add in chopped chard stems and diced onions to the same skillet. Cook 8 minutes.

5.Stir in the chard and continue to cook another 8 minutes.

7.Place feta and lemon juice in a large mixing bowl.

8.Once rice is cooked, add it into the mixing bowl and toss together. Season with pepper.

9.Top the chard mixture with the fried sage leaves and serve alongside the rice.

Notes: For the chard – Wash and dry the leaves. Separate the stems from the leaves. Chop the stems like you would chop celery.

For the leaves – Place the leaves one on top of the other and then roll into a “burrito,” and then slice across into 1/2-inch ribbons. This will give you nice chard ribbons.

You can substitute goat cheese for the feta and regular rice for the brown arborio, if desired.
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Rocoto (Manzano) Sauce/Hot Pepper Sauce

The manzano is pronounced: mahn zah noh. Manzano chile peppers are relatives of the hot South American rocoto peppers. Manzanos are used most often in fresh form because the pods are so thick they are difficult to dry. They are great for making hot salsas. The manzano is unusual in that it has black seeds.

Ingredients :

1 rocoto/manzano / hot pepper

½ cup evaporated milk

juice of 1 key lime

1 cup oil

1 teaspoon salt

Pepper

Preparation:

Wash, seed and devein pepper. Cut in large pieces.

Place all ingredients in blender and blend until a creamy sauce is obtained.

Can be used a an accompaniment or marinade for beef or fish or as a dipping sauce.
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Roasted Beets with Maple Syrup Reduction Sauce

Ingredients

1 bunch beets with stems and leaves removed

1 Tablespoon horseradish

1 Tablespoon maple syrup

1/2 Tablespoon butter

1/2 Tablespoon apple cider vinegar

Preparation

Preheat oven to 425°F. Wrap beets tightly in foil and roast in middle of oven until tender, about 1 hour.

While beets are cooking combine all other ingredients in small pan and reduce over heat until it is a smooth sauce.

Remove beets from oven.

Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.

Pour warm sauce over beets, toss and enjoy.
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Spring Pesto with Fava Leaves and Garlic

Adapted from March 31, 2010 by fairviewgardenscsa

This recipe completely changed my relationship with fava leaves. Sure, I added them to quiches and sautes, but the leaves never inspired me as a culinary ingredient. So after reading about fava leaf pesto in the New York Times, I decided to see if this sauce could be as creamy, spicy, and wonderful as traditional pesto. Try this recipe for yourself and you’ll see why I’m a convert.

2-3 cups of fava leaves, washed

1/3 cup of pine nuts

2 garlic cloves (chopped)

1/2 cup Parmesan cheese, grated

1/2 cup of olive oil

salt and pepper to taste

Directions: Pulse all ingredients in a food processor until creamy. Toss with pasta or spread on baked polenta.
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Honey Dates and Cream Cheese on Crackers

This is a really easy, healthy snack and kids love it.

Choose your favorite cracker, spread cream cheese on it and them top it with 1/2-1 honey date depending on the size of the dates. Dates are quite sweet and a little bit goes a long way.
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Braised Fennel with Parmesan Cheese

Ingredients

•1-2 fennel bulbs

•1/2 cup low-sodium chicken broth

•1/4 tsp. kosher salt

•1/4 tsp. freshly-ground black pepper

•1/4 cup grated Parmesan cheese

Directions

1.Preheat oven to 350 degrees F.

2.Wash and trim fennel bulbs: Remove stalks and leaves (save for another use). Cut a thick slice off of the root end. Slice the bulb in half. Remove the hard inner core from each of the halves, and cut into 8 wedges.

3.Place fennel wedges into a 1-quart baking dish. Season with the kosher salt and pepper.

4.Pour the chicken broth all over the fennel wedges. Bake, uncovered, 15 minutes.

5.Remove from oven, and sprinkle with the grated Parmesan cheese. Return to oven and bake another 8-12 minutes until cheese is melted, and fennel is soft and tender.

Makes 2-4 servings.

suite101.com
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Rosemary Chicken Kabobs allrecipes.com

Serves 6

Ingredients

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons salt

1 teaspoon lemon juice

1 teaspoon white vinegar

1/4 teaspoon ground black pepper, or to taste

1 tablespoon white sugar, or to taste (optional)

5 skinless, boneless chicken breast halves – cut into 1 inch cubes

Directions

1.In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

2.Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

3.Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
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Kale and Shackamaxon Beans

Serves 6

Ingredients

1 cup uncooked shackamaxon beans

1 tablespoon olive oil

2 cloves garlic, peeled and crushed

6 cups roughly chopped kale

2 tablespoons water

1/4 cup tamari

1 teaspoon ground cumin

1 teaspoon ground coriander

salt and pepper to taste

Directions

1.Place 1/2 lb shackamaxon beans in a medium saucepan with 2 cups water. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender. May need to add more water.

2.Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.
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Caesar Salad Supreme allrecipes.com

Serves 6

Ingredients

6 cloves garlic, peeled

3/4 cup mayonnaise

5 anchovy fillets, minced

6 tablespoons grated Parmesan cheese, divided

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon lemon juice

salt to taste

ground black pepper to taste

1/4 cup olive oil

4 cups day-old bread, cubed

1 head romaine lettuce, torn into bite-size pieces

Directions

1.Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.

2.Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.

3.Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
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Potato, Orange and Arugula Salad foodnetwork.com serves 4-6

Ingredients

Potatoes:

Vegetable oil cooking spray

1 1/2 pounds baby potatoes, halved

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Salad:

2 medium oranges

2 packed cups (2 ounces) arugula

1/2 cup (2 ounces) crumbled Gorgonzola

1/3 cup toasted chopped walnuts, see Cook’s Note

Dressing:

2 tablespoons extra-virgin olive oil

1 tablespoon fresh orange juice

1 tablespoon champagne vinegar

1 tablespoon orange zest (from 1 medium orange)

Kosher salt and freshly ground black pepper

Directions

Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.

Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.

Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.

Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.

Notes

To toast the walnuts, arrange them in a single layer on a baking sheet. Bake them in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
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Orange and Fennel Salad serves 4

Ingredients

1 large fennel bulb, trimmed and thinly sliced

2 medium oranges, peeled

1 tablespoon olive oil

1 tablespoon red wine vinegar

Salt and pepper

2 tablespoons sweetened dried cranberries

Directions

Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
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Braised Cabbage adapted from the Victory Garden Cookbook

Ingredients

4-6 T butter
2-3 t curry powder (optional)
8 cups finely sliced cabbage (this goes quickly with a sharp knife or a food processor)
Salt & Pepper to taste

Heat 4 T of the butter with curry powder (if using) in a large saute pan. Add the sliced cabbage and stir to coat with butter. Cover, lower heat, and cook gently for 5-6 minutes, stirring occasionally, or until the cabbage is tender. Season with S & P. Add more butter if you like. (Makes 4-5 cups)
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Kale, Chickpeas and Leeks Braised in Olive Oil serves 4-6 eveningedge.com

Ingredients

1/4 cup olive oil

1 large leek, white and light green part only, quartered, chopped and rinsed

2 garlic cloves, minced

1 teaspoon salt

1 heaping teaspoon smoked Spanish paprika

1 bunch kale, stemmed, chopped and washed in a colander

1 (15-ounce) can chickpeas, rinsed, or 1 1/2 cups cooked chickpeas

2 heaping tablespoons chopped roasted red pepper (fresh or from a jar)

Instructions

In a large, heavy-bottomed pot, such as a Dutch oven, over medium-high heat, add oil. When oil shimmers, add the leek, garlic, salt and paprika and stir until leek wilts, about 1 minute. Add kale, chickpeas and red pepper and stir to combine. Cover with a tight-fitting lid and cook over medium heat for 20 to 30 minutes, checking to make sure pan doesn’t scorch. If needed, add a tablespoon of water to keep a very small amount of liquid in the pan. Once kale is tender, taste and adjust seasonings, if needed. Serve hot, at room temperature or cold after a night in the fridge.
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Stir Fry Of Bok Choy, Carrots, Cauliflower And Broccoli

Ingredients:

1 tbsp vegetable oil

2 cups cauliflower florets

2 cups broccoli florets

1-1/2 cups sliced carrots

1/2 cup chicken stock

1/4 lb snow peas, trimmed

1/2 lb bok choy, cut in 1-1/2-inch (4 cm) pieces

1 tbsp minced gingerroot

1 tsp minced garlic

1 tbsp soy sauce

Salt and pepper

Preparation:

In wok or large nonstick skillet, heat oil over medium heat; stir-fry cauliflower, broccoli and carrots for 3 minutes. Add stock; cover and steam for 2 minutes.

Add snow peas; stir-fry for 1 minute. Add bok choy, gingerroot and garlic; stir-fry for 1 to 2 minutes or until vegetables are tender-crisp. Stir in soy sauce. Season with salt and pepper to taste.
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Sauteed Rainbow Chard with Parmesan Cheese

Serves 4

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 small red onion, diced

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

1/2 cup dry white wine

1 tablespoon fresh lemon juice, or to taste

2 tablespoons freshly grated Parmesan cheese

salt to taste (optional)

Directions

1.Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
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Moldavian Potato, Feta and Scallion Salad

serves 6

Ingredients

6 medium red potatoes

1/3 cup olive oil

2 garlic cloves, crushed in a garlic press

1 cup feta cheese, crumbled

1/2 cup scallion, finely chopped

3 tablespoons red wine vinegar

2 tablespoons dill, finely chopped

2 garlic cloves, crushed in a garlic press
salt & freshly ground black pepper
6 black olives (optional) or 6 slices roasted red peppers (optional)

Preparation

1 Clean and cook potatoes in boiling water until tender, 18-20 minutes.

2 Chop, press and crumble other ingredients.

3 Cool potatoes until they can be handled, then dice into 3/4-inch cubes.

4 Toss with olive oil and garlic, then let fully cool to room temperature.

5 Add feta and scallions and drizzle with vinegar.

6 Add dill, salt& pepper, and toss gently.

7 Let rest for at least 1 hour to allow flavors to mingle.

8 Add optional garnish and serve.
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Broccoli with Sun Dried Tomatoes and Pine Nuts
Ingredients

1 head of broccoli

3 tablespoons balsamic vinegar

1 small garlic clove, finely chopped

5 tablespoons extra virgin olive oil

Salt and Pepper

2 sun-dried tomatoes packed in oil, drained and thinly sliced

1 tablespoon pine-nuts, toasted

Champagne vinegar

Preparation:

Cut the broccoli tops into florets about 1 ½ inches long. Peel the broccoli stems, cut in half lengthwise, and slice ½ inch thick on a diagonal.

In a small bowl, whisk together the balsamic vinegar, garlic, olive oil, ½ teaspoon salt.

Steam the broccoli stems for about 3 minutes, adding the florets for the last minute. The broccoli should be bright green and slightly crisp. Put into colander, rinse under cold water, and drain thoroughly.

Toss the broccoli with the sun-dried tomatoes, pine nuts, and

vinaigrette.

Add salt and pepper to taste and a splash of Champagne vinegar to heighten the flavor.

(Don’t worry if you don’t have Champagne vinegar, it’s still really good without it!)

New Roots Organics
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Fettuccine with Brussel Sprouts and Pine Nuts epicurious.com
Serves 4

Ingredients

3/4 pound Brussels sprouts, trimmed

1/2 pound dried egg fettuccine

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

3 tablespoons pine nuts

Preparation

Slice Brussels sprouts in a food processor fitted with slicing disk.

Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.

Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
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Brussel Sprouts with Parmesan and Pine Nuts myrecipes.com
Serves 6

Ingredients

1 tablespoon olive oil

2 garlic cloves, minced

3/4 pound brussels sprouts, trimmed and quartered

1/4 cup vegetable broth

2 tablespoons toasted pine nuts

Kosher salt and freshly ground black pepper

3 tablespoons freshly grated parmesan cheese

Preparation

Heat olive oil in a large frying pan over high heat. Add garlic and brussels sprouts, and cook until brown and softened, stirring occasionally, about 8 minutes. Add broth and cook until sprouts are tender but not soggy, 3 to 4 minutes. Add pine nuts and season to taste with salt and pepper. Transfer to a small dish and sprinkle with parmesan.
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Guava Cake allrecipes.com
Ingredients

2 cups white sugar

1 cup butter

4 eggs

1 cup guava pulp

1/2 cup guava nectar

3 cups cake flour

1 teaspoon ground nutmeg

1 1/4 teaspoons baking soda

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13×9 inch pan.

2.Sift together flour, nutmeg, soda, cinnamon, and cloves.

3.In another bowl, mix together guava pulp and juice.

4.In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan.

5.Bake at 350 degrees F (175 degrees C) for 30-35 minutes.
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Roasted Beets and Sauteed Beet Greens
Ingredients

1 bunch beets with greens

1/4 cup olive oil, divided

2 cloves garlic, minced

2 tablespoons chopped onion (optional)

salt and pepper to taste

1 tablespoon red wine vinegar (optional)

Directions

1.Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

2.Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

3.When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
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Classic Baked Acorn Squash Recipe
Ingredients

1 Acorn squash

1 Tbsp Butter

2 Tbsp Brown Sugar

2 teaspoons Maple Syrup
Dash of Salt

Method

1 Preheat oven to 400°F.

2 Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.
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Roasted Parsnips
We are bringing this recipe back because of the incredible reviews it received the last time we included it. We will also have a Cabbage Curry and a Gremolata recipe in the weekly email.

Ingredients

1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons

4 teaspoons of extra virgin olive oil

Salt and freshly ground pepper

1/3 cup of stock – turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*

3 Tbsp unsalted butter, softened

4 teaspoons drained, bottled horseradish

1/2 Tbsp finely chopped flat-leaf parsley

1/2 Tbsp minced chives

1/2 small garlic clove, minced.

*If cooking gluten-free, use homemade stock or gluten-free packaged broth.

Method

1 Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy – especially if they are to be reheated later.

2 Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

3 The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.

Serves 4.
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Roasted Butternut Squash Soup allrecipes.com serves 4

Ingredients

Roasted Winter Squash:

2 tablespoons butter

2 cups raw winter squash (butternut, hubbard, acorn)

Salt and pepper

Soup:

2 tablespoons extra-virgin olive oil

1/2 cup diced onion (1/4-inch)

1/4 cup diced celery (1/4-inch)

1/4 cup diced carrot (1/4-inch)

1 cinnamon stick

Sea salt and freshly ground pepper

1 (32 ounce) carton chicken broth

1/2 teaspoon ground toasted coriander (optional)

Roasted Winter Squash (above)

1/2 cup half-and-half, if desired* (optional)

2 tablespoons toasted pumpkin seeds (optional)

1/2 cup plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Directions
To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
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Kale and Avocado Salad saveur.com
1⁄2 cup fresh orange juice
3 tbsp. fresh lemon juice

2 tsp. soy sauce

1 clove garlic, smashed and chopped into a paste

4 tbsp. extra-virgin olive oil

3 avocados, halved, pitted, and peeled

2 tbsp. raw hemp seeds (optional)

1 bunch kale (about 3⁄4 lb.), stemmed and finely chopped

Kosher salt and freshly ground black pepper, to taste

1. Whisk together juices, soy sauce, and garlic in a bowl. Slowly whisk in oil; set dressing aside.

2. Cut 2 avocados into 1⁄2″ cubes and thinly slice the remaining avocado. Put cubed avocados, half of the hemp seeds, and kale into a serving bowl. Toss kale mixture with dressing and season generously with salt and pepper. Divide salad between plates and garnish with sliced avocado and remaining hemp seeds.

SERVES 4 – 6