Search by veggie or browse through all the
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ARUGULA
ASPARAGUS
BASIL
BEETS (RED & GOLDEN)
BOK CHOI
BROCCOLI
BROCCOLI RAAB
CABBAGE
CARROTS
CAULIFLOWER
CELERY
CILANTRO
CORN
CUCUMBERS
DILL
EGGPLANT
GARLIC
GREEN BEANS
GREENS (MUSTARD, KALE & ASIAN GREENS)
KOHLRABI
LEEKS
OATS
OKRA
ONIONS
PEPPERS
POTATOES (Including Yams & Sweet Potatoes)
RADISHES
RUTABAGA
SPINACH
SQUASH (YELLOW & PATTYPAN)
SWISS CHARD
TOMATILLOS
TOMATOES
TURNIPS
WATERMELON
WHEAT BERRIES
ZUCCHINI
GOT LEFTOVER VEGGIES??!!
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ARUGULA
Chicken and Pear Salad on Arugula
1 (3.5-lb.) cooked whole chicken, sliced
1/2 cup low-calorie fruit-flavored or blue cheese salad dressing
3 pears, cored and sliced
2 bunches arugula, rinsed and dried
1/2 cup chopped walnuts, toasted
Place pears in a medium bowl; toss with salad dressing. Add arugula; toss again.
Arrange arugula salad on 4 plates. Divide chicken slices and place on top of salad.
Sprinkle with walnuts.
Yields: 4 Servings
Source: www.perfectentertaining.com
Smoked Turkey & Arugula Quesadillas
3/4 pound arugula, thick stems discarded
2 plum tomatoes – halved, seeded and diced
vegetable oil, for brushing four 10-inch flour tortillas
1/2 pound pepper Jack, shredded or thinly sliced
3/4 pound thinly sliced smoked turkey
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lime juice
1 teaspoon sour cream, plus more for serving
Salt and freshly ground pepper
Hot sauce and lime wedges, for serving
Preheat the oven to 450 degrees. Lightly brush two large baking sheets with vegetable
oil and heat in the oven for 5 minutes. Lightly oil one side of each tortilla and
place them oiled side down on the baking sheet. Layer the cheese and turkey on the
tortillas and bake until the cheese is melted and the bottoms of the tortillas are
golden, 4 to 5 minutes. Meanwhile, in a large bowl, mix the olive oil with the lime
juice and sour cream. Add the arugula and tomatoes, season with salt and pepper and
toss well. Transfer the tortillas to a work surface, top with the arugula salad and
fold in half to close. Cut each quesadilla into 3 wedges and serve right away with
sour cream, hot sauce and lime wedges on the side.
ASPARAGUS
Lemon Parmesan Asparagus
1 pound fresh asparagus
1/2 cup lemon juice
1/4 cup grated parmesan cheese
Trim tough ends off asparagus and cut into 1/2 inch pieces. Steam asparagus until
crisp-tender, about 8 minutes. Place asparagus in large bowl, drizzle with lemon
juice and sprinkle with Parmesan cheese. Cover and toss well to coat.
Serves 4.
BASIL
Basil Mayonnaise
1 large egg
1 teaspoon freshly squeezed lemon juice
1/3 cup chopped fresh basil
2 tablespoons chopped green onions
1 teaspoon salt
8 turns fresh ground black pepper
1 cup olive oil
Combine the egg, lemon juice, basil, green onions, salt, and pepper in a food processor
or blender and puree for 15 seconds. While the processor is running, slowly stream in
the oil. When all of the oil has been added, turn off the machine and scrape down the
sides and cover. Process again until the mixture becomes a thick mayonnaise. Remove
the mayonnaise to an airtight container and refrigerate for at least 30 minutes. Use
within 24 hours. Yield: 1 cup
Basic Pesto Recipe
2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup walnuts or pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
If you are using walnuts and they are not already chopped, pulse them a few times a
food processor. Combine the basil in with the nuts, pulse a few times more. Add the
garlic, pulse a few times more. Slowly add the olive oil in a constant stream while
the food processor is on. Stop to scrape down the sides of the food processor with
a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a
pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
4 cup coarsely chopped fresh basil leaves
1 cup unhulled raw sunflower seeds
1/2 cup olive oil
1 cup freshly grated Parmesan
2 tbsp sweet butter, softened
2 cloves garlic, crushed
In a blender in batches or in a food processor puree the basil with the sunflower seeds,
the oil, the Parmesan, the butter, the garlic, and salt to taste. Transfer the pesto to
a small bowl and lay plastic wrap directly on the surface to prevent discoloration. The
pesto keeps, covered and chilled, for 2 weeks. Makes about 1-1/2 cups.
To use the pesto: For every pound of dried pasta cooking in a keeple of boiling salted
water, stir together in a heated serving bowl 3/4 cup pesto and 2/3 cup hot pasta cooking
water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture,
and toss the mixture with lemon juice, salt, and pepper to taste.
Buttermilk Basil Garlic Mashed Potatoes
3-1/2 pounds baking potatoes, peeled and cut into one-inch cubes
1 onion, chopped
3 stalks celery, cut in half
12 cloves garlic, peeled
1/2 tsp salt
3/4 cup cottage cheese
1/2 cup buttermilk
2 to 4 Tbsp chopped fresh basil
1 tsp salt
1/4 tsp pepper
Cook potatoes, onion, celery, garlic, and salt until potatoes are tender. Remove and
discard celery. Mash potatoes. Blend cottage cheese and milk until smooth. Add to potatoes
along with remaining ingredients, mixing until smooth. Reheat over very low heat.
Roasted Cod with Cherry Tomatoes, Basil and Mozzarella
2 (8-ounce) cod fillets, skinned and pin-boned
Olive oil
Sea salt and freshly ground black pepper
2 handfuls of red and yellow cherry tomatoes, halved
1 handful of fresh basil, leaved picked from stems
1 ball of buffalo mozzarella, finely sliced
1 handful of grated Parmesan cheese
Preheat the oven to 425 degrees F. Place the cod fillets in an oiled roasting pan or an
earthenware dish. Drizzle with olive oil and season. Place the tomatoes, basil and
mozzarella slices on top of the fillets. Sprinkle over the Parmesan, drizzle over some
olive oil, and bake at the top of the preheated oven for about 15 to 20 minutes, until
golden.
Herbed Yogurt Cheese Dip
1-1/2 cups plain lowfat yogurt
2 garlic cloves, peeled
3/4 cup finely chopped fresh basil
2 teaspoons olive oil
1/2 teaspoon salt
Assorted crackers or cut-up vegetables
Place yogurt in sieve lined with cheesecloth or coffee filter set over bowl; cover and
refrigerate overnight. Transfer drained yogurt to bowl and discard liquid. In 1-quart
saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes
to blanch; drain. With flat side of chef's knife, mash garlic; add to yogurt. Stir in
basil, oil, and salt. Cover and refrigerate up to 4 hours. Serve with crackers or cut-up
vegetables.
If you like, substitute fresh parsley or cilantro for the basil.
Lemon Basil Chicken
1/4 cup oil (optional)
1/4 cup lemon juice
2 tbsp. white wine vinegar
2 cloves garlic
2 whole chicken breasts boneless
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup fresh basil
Marinate chicken in the rest of the ingredients for at least 30 minutes, turning frequently.
Broil 3 to 4 minutes per side or bake 30 minutes at 350 degrees in the marinade. Serves 4.
BEETS (RED & GOLDEN)
Purple Spaghetti
1 bunch beets (3-4)
½ teaspoon kosher salt
1 head garlic
1 tablespoon olive oil
8 ounces spaghetti, uncooked
2 tablespoons butter or margarine
½ cup Parmesan cheese
Heat oven to 425 degrees. Cut the root tips and green tops off the beets and discard.
Split each beet in half, lengthwise and place in shallow baking dish, cut side up.
Sprinkle beets with salt.
Cut off the top quarter of the garlic head and place the remainder of the head in the center
of the baking dish with the beets, cut side up. Sprinkle garlic head with olive oil.
Cover dish with foil and bake 45 minutes, or until beets and garlic are tender. When beets
and garlic are nearly done, cook spaghetti according to package directions and drain. Remove
beets and garlic from the oven and allow to cool just enough to slip the skins off the beets
and squeeze the garlic from the roasted head. Add butter to hot spaghetti. Dice the beets
and toss them with the pasta, garlic and any beet juices from the baking dish until the noodles
are coated and turn a brilliant red-purple. Top with Parmesan cheese and serve.
Serves 4.
* This recipe is courtesy of a fellow Desert Roots Farm CSA member – Thank You! *
Baked Beets
Take fresh beets (whole, unpeeled and with the tops removed), wrap in
aluminum foil, and place on a baking sheet. Cook in 350 degree oven for
about an hour, or until beets are fork tender.
Let cool slightly and slip off skins.
Slice or cube beets and add to salads or use them to accent a meal.
Beet Pancakes
1 cup Minced cooked beets
2 tbsp. Cornstarch
4 Egg yolks; beaten
3 tbsp. Heavy cream
-=OR=-
3 tbsp Undiluted canned milk
1/2 tsp. Sugar
1 tsp. Salt
1/2 tsp. Nutmeg
Fruit marmalade or preserves
Combine all ingredients, except marmalade. Cook as for pancakes in a hot buttered skillet.
Serve with preserves or marmalade.
Source: www.hugs.org
Steamed Golden Beets
4 medium golden beets
Olive oil
Garlic salt
4 teaspoons butter
1 tablespoon minced fresh parsley
Cut the beet leaves off at the top of the beet. Peel the beets, rinse in cold running water,
and slice them in half. Arrange the halves on a steam rack, brush with olive oil and sprinkle
with garlic salt. Cover and steam for 20 minutes. Serve hot, with butter and parsley.
Serves 4.
Lemon Garlic Roasted Beets
1 lb. beets, peeled and slicked ¼” thick
4 cloves garlic, thinly sliced
2 tablespoons lemon juice
¼ teaspoon lemon zest
½ teaspoon extra virgin olive oil
¼ teaspoon sugar
1 pinch each, salt & pepper
Preheat oven to 375 degrees. In an 8” square glass baking dish, toss all ingredients
together. Rub a piece of parchment paper with olive oil and set oiled side down on the
beets. Cover tightly with tin foil and roast for 40 minutes, shaking pan occasionally.
Shredded Beets and Greens
with Sliced Oranges
1 pound beet greens (2 to 3 bunches)
1 tbsp. extra virgin olive oil
1 medium onion, sliced into thin half-moons
1 cup coarsely grated beets
1 orange, peel and pith removed
Dressing:
1/4 cup freshly squeezed orange juice (1 orange) 1 tsp. prepared mustard
1 tbsp. olive oil
pinch of salt
Cut off the beets, then separate the leaves from the stems at the base of the leaf.
Discard the stems. Wash the leaves well and cut into strips about 1/2 inch side. Set aside.
Heat oil in a large skillet. Add onions and saute for 5 to 8 minutes, until soft and
translucent. Meanwhile, peel and coarsely grate the beets with a hand grater or in a food
processor. Add the beets to the onions and saute for about 2 minutes. Add the greens and stir
well. Cover and cook on medium-low heat for 8 to 10 minutes, until greens are tender. Cut
between membranes of the orange to section. Set aside. Mix together the orange juice, mustard,
olive oil, and salt. Drizzle over cooked beets and beet greens just before serving. Top with
orange sections. Serve hot.
Baby Beet Salad
2 pounds baby beets, tops trimmed
3 tablespoons olive oil
2 tablespoons red wine vinegar
salt & pepper to taste
Scrub the beets well. Wrap groups of 2 or 3 beets together in little packets of aluminum foil.
Place the packets on a baking sheet and bake at 350 degrees until very tender, about 1 hour.
Halve beets lengthwise and place in a bowl. Whisk together the oil, vinegar, salt and pepper;
toss with the beets. Serves 6.
Beet and Onions Vinaigrette
**This recipe came highly recommended by a fellow Desert Roots Farm CSA member**
3 medium beets
2 medium onions
¼ cup brown rice vinegar or apple cider vinegar
2 tablespoons umeboshi vinegar
½ cup extra virgin olive oil
1 to 2 bunches watercress
Boil the whole, unpeeled beets for 1 hour in water to cover. Meanwhile slice the
onions into thin crescents. Bring water to boil in a 2-quart saucepan, drop in
the sliced onions, then drain immediately in a strainer. Place the onions in a
salad bowl. Combine the vinegars and oil and pour over the onions. Set aside to
marinate while you prepare the beets. When the beets are finished cooking, drain
and set aside to cool. Working with wet hands, peel by slipping off their skins
and stem ends and running under cold water. Slice the beets and add to the onions.
Toss gently and let stand for 30 minutes more. Serve on a bed of watercress.
Yields: 6 servings.
Beets with Zest
8 medium beets
1 tablespoon olive oil
1 ½ teaspoon red wine vinegar
salt & pepper to taste
¼ cup sour cream
zest of one orange
Set oven at 400° F. Place washed and trimmed beets on sheet of aluminum foil. Fold and seal
tightly. Bake for 2 hours. Test beets with a knife. They should be tender, but firm. Cool
slightly and peel. Slice into 1/4 inch rounds and place in bowl. Blend oil, vinegar, pour over
beets. Toss. Add salt and pepper. Put beets on plate. Mix sour cream with zest. Place a dollop
of mixture atop the beets.
Beet, Cucumber & Sweet Onion Salad
6 medium beets, trimmed
1 cucumber, unpeeled and cut into ¼” rounds
½ sweet onion, thinly sliced
4 teaspoons honey
4 teaspoons apple cider vinegar
1 ½ teaspoons Dijon mustard
1/3 cup corn oil
black pepper, to taste
Preheat oven to 400 degrees. Wrap each beet in foil, enclosing completely. Place on rack
in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes.
Cool in foil. Peel beets, then cut each into 6 slices. Arrange beets, slightly overlapping,
on half of large platter. Arrange cucumber slices on other half. Scatter onion in center.
(Can be made 4 hours ahead; chill.) Whisk honey, vinegar, and mustard in small bowl to blend.
Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.
Roasted Baby Beets with Sautéed Beet Greens
Wash baby beets and their tops well. Cut off the tops, and place the beets in a roasting
pan, toss with olive oil. Roast at 375 degrees for about 30 minutes (or until tender).
Meanwhile sauté the beet greens (you can also add in other greens, like mizuna or spinach)
in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place
on plate, top with baby beets.
BOK CHOI
Rice Vermicelli with Bok Choi and Cilantro
8 ounces dried rice vermicelli
4 large dried shitaki mushrooms
1 tablespoon vegetable oil
4 large cloves garlic, peeled and minced
8 cups unsalted chicken or vegetable stock
5 green onions, white parts only; 3 crushed, 2 thinly sliced on the diagonal
2 thin slices of peeled fresh ginger
Salt
1 skinless, boneless chicken breast, thinly sliced on the diagonal
2 heads small bok choi, trimmed and ribboned to 1/4-inch
1/2 cup fresh cilantro leaves
Soak the noodles and shitakes in two separate bowls of hot water until soft. After about
20 minutes, drain the shitakes. Trim and discard stems, and julienne the caps. Heat the
oil in a small saucepan over medium heat. Add the garlic and fry until golden. Remove from
heat and set aside. Place the shitakes, stock, crushed green onions, and ginger in a large pot.
Season with salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer.
Bring a pot of water to a boil over high heat. Drain the vermicelli, add to the boiling water
and cook for 5 seconds; remove with a sieve and divide between 4 large soup bowls. Add the chicken
to the boiling water, cook for 10 seconds, remove with sieve, and divide between the bowls. Add the
bok choi to the pot; blanch until just tender, 1-2 minutes. Remove with sieve, arrange on chicken and
ladle about 2 cups of broth into each bowl. Garnish with sliced scallions, cilantro and the garlic.
Serves 4.
Source: www.farmfreshtoyou.com
Bok Choi Stir-Fry
Stir-fry 1 clove minced garlic with 3 cups of chopped vegetables (carrot, celery, zucchini,
snow peas, beans, radishes or anything else that sounds good) in 2 tablespoons peanut oil
and 1 teaspoon sesame oil. Add 1 bunch of chopped bok choi and cook until just wilted. Stir
in 2 tablespoons salt-reduced soy sauce and 1 tablespoon sweet chili sauce.
Serve hot sprinkled with roasted sesame seeds.
Pan-fry beef, chicken or fish for added variety.
Stir-Fry Bok Choi
4-5 baby bok choi
1 ½ teaspoons soy sauce & oyster sauce
½ teaspoon salt
2 tablespoon water
1 tablespoon vegetable oil
1 tablespoon unsalted butter
Trim bok choi; cut crosswise into 1/4-inch-thick slices. In a bowl, stir together water
& soy & oyster sauces. In a skillet, heat oil over moderately high heat until hot, but
not smoking, & stir-fry bok choi with salt, 2 minutes. Add soy mixture & butter; stir-fry
until bok choi is crisp tender, 1 to 2 minutes. Serves 2.
Baby Bok Choi with Garlic
1/8 cup unsalted butter
5 teaspoons minced garlic (or to taste)
12-14 baby bok choi (washed thoroughly)
1 ½ cups chicken broth
salt and pepper
Melt butter in large skillet over moderate heat. Add minced garlic and sauté about 2-3
minutes until barely golden. Add bok choi and chicken broth and simmer until bok choi
is tender, turning occasionally – about 8 minutes. Season with salt and pepper. Use
a slotted spoon to serve. Serves 4-6.
Quick Braised Baby Bok Choi
1 cup organic vegetable or chicken broth
2 tablespoons unsalted butter
3/4 lb baby bok choi, trimmed
1-2 teaspoons Asian sesame oil
Optional: minced ginger and/or garlic
Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choi
evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok
choi with tongs to a serving dish and keep warm, covered. Boil broth mixture
(adding garlic and ginger if desired) until reduced to about 1/4 cup, then stir
in sesame oil and pepper to taste. Pour mixture over bok choi. Makes 2 servings.
Sweet and Sour Bok Choi
3 tbsp. salad oil
1 head bok choi, washed, trimmed, & cut into 1" pieces
1/4 c. packed brown sugar
1/2 tsp. minced fresh ginger root
1 tbsp. cornstarch
1 sliced sweet onion
1 tbsp. soy sauce
1/4 c. red wine vinegar
Heat oil in large skillet, add bok choi and onion. Cook and stir over high heat
1 minute. Blend sugar, vinegar and ginger; add to skillet. Mix well. Cover and
steam 1 minute. Combine soy sauce and cornstarch with 1/2 cup water. Add to skillet.
Cook and stir until thickened. Makes 4 to 6 servings.
BROCCOLI
Broccoli Salad
Salad:
1 Head of Broccoli, cut into small pieces
1 Lb. Bacon, cooked and crumbled
1 Small red Onion, chopped
1/2 Cup Black Raisins
1 Cup Unsalted Sunflower Seeds
Dressing:
1 Cup Mayonnaise
1/2 Cup Sugar
2 Tbsp. Red Wine Vinegar
Mix the salad ingredients together and set aside. Mix the dressing
ingredients in a separate bowl and then pour over salad. Refrigerate until
ready to serve
Source: www.grannys-coupons.com
Broccoli-Potato Soup
2 cans cream of celery soup
1 pint half and half
Broccoli (med. size head) - cut small
3 med. potatoes - diced
Onion salt to taste (start with 1 tsp.)
Put soup in pan, add half and half (and milk if needed) to make 2 soup
cans full. Steam broccoli for approximately 5 minutes. Add to soup
with potato and onion salt to taste. Cover and simmer 2 to 3 hours
until vegetables are done.
Broccoli & Sun-Dried Tomato Fusilli
1 pound dry fusilli pasta
1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 cup chopped fresh garlic
About 12 oil-packed sun-dried tomatoes, drained and thinly sliced
1 quart blanched broccoli florets, drained (bite-size pieces)
1 1/4 cups grated Parmesan cheese (reserve 1/4 cup for garnish)
Bring a large pot of salted water to boil. Cook pasta until al dente, 8 to 10
minutes. Heat olive oil in a large non-stick frying pan over high heat. Add
salt and garlic; when the garlic just begins to brown, add sun-dried tomatoes.
Toss and add broccoli. When broccoli is heated through, add drained pasta.
Add 1 cup Parmesan cheese to all, sprinkling and stirring to mix. Serve in warm
bowls with a fresh dusting of Parmesan cheese.
Baked Lemon Broccoli
4 cups broccoli florets
1/3 cup lemon juice
1/2 cup shredded parmesan
Place broccoli in a glass dish, add lemon juice and sprinkle with parmesan cheese.
Bake at 350F until almost golden brown on top (20 minutes or so).
Serves 4.
Light Garlic Broccoli Recipe
1 clove garlic, minced
3/4 teaspoon olive oil
2 cups fresh broccoli florets
2 tablespoons sliced green onions
1/4 cup no-salt-added chicken broth
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 tablespoon grated Parmesan cheese
Cook garlic in oil in large non-stick skillet over medium-high heat, stirring constantly,
until tender. Add broccoli and next 4 ingredients; cover and cook 5 minutes or until
crisp-tender. Sprinkle with Parmesan cheese. Serves 2.
BROCCOLI RAAB
Grandma Pauline’s
Pasta with Broccoli Raab, Garlic and Feta
1 lb bow-tie pasta
chopped garlic, to taste
salt, pepper & hot pepper flakes, to taste
1 bunch broccoli raab, rinsed and chopped into 1-2 inch pieces
1/2 lb feta, or to taste
Cook pasta until done, and drain. While the water is boiling and pasta is cooking, sauté
the garlic, salt, pepper, and pepper flakes for a few minutes until the garlic is soft.
Add broccoli raab and a bit of water and steam until the broccoli raab is soft. Usually
you can do all of the chopping and cooking while water boils and pasta cooks. Drain and/or
cook off any excess water from the vegetables, stir in the pasta, and crumble the feta on top.
Broccoli Raab with Lemon
1 pound broccoli raab (rapini)
3 tablespoons of olive oil
2 garlic cloves
salt & pepper for taste
Juice of 1 fresh lemon
Clean and trim the stems from the broccoli raab. Heat olive oil and
sauté garlic briefly. Add broccoli raab, salt & pepper then stir until
just tender. Place in serving dish and if desired, drizzle with lemon
juice. Serves 4 as a side dish.
CABBAGE
Beefy Cabbage Casserole
1 teaspoon vegetable oil
2 teaspoons butter
1 pound extra lean ground beef
1 head cabbage, cut up
1 onion, chopped
1 teaspoon salt
1 dash fresh ground pepper
1 cup cheddar cheese, shredded
1 cup sour cream
2 to 3 tablespoons port wine (or apple juice)
Brown beef in the oil and butter, pour off excess fat. Add cabbage, onion, salt and pepper.
Cover and cook slowly until the cabbage is translucent, about 10 minutes. Add cheese, sour
cream and wine. Mix well and heat through. Transfer mixture to a warmed and greased casserole
dish. Top with buttered stuffing crumbs. Bake at 400 degrees for about 10 to 15 minutes, until
topping is browned. Serves 4 to 6.
CARROTS
Honey Glazed Carrots
1 lb baby carrots
2 tbsp butter
2 tbsp honey
1/2 tsp lemon juice
1/2 tsp ground ginger
1/4 tsp salt
Place the carrots in a medium saucepan. Add enough water to cover and bring to a boil
over high heat. Reduce the heat to medium-high, cover, and cook for 15 to 20 minutes, or
until desired tenderness; drain well. In the saucepan, melt the butter over medium heat.
Add the remaining ingredients; mix well. Return the carrots to the saucepan and toss until
mixed well and heated through. Serve immediately.
Lemon Glazed Carrots
1 bunch carrots
3 tablespoons butter or margarine
3 tablespoons brown sugar
3 tablespoons lemon juice
¼ teaspoon salt
grated lemon peel, optional
Place carrots in saucepan; cover with water. Bring to a boil, reduce heat, cover and
simmer 10-12 minutes, or until crisp. Meanwhile, in a small saucepan, melt butter.
Add brown sugar, lemon juice and salt. Bring to a boil, stirring constantly. Drain
carrots; add butter mixture and toss gently. Garnish with lemon peel if desired.
Carrot & Zucchini Muffins
1-3/4 cups flour
1 cup packed brown sugar
1-1/2 teaspoon baking soda
1-1/2 teaspoon cinnamon
3/4 teaspoon salt
1 egg
2/3 cup milk
1/2 cup oil
1-1/2 teaspoons vanilla
1 small zucchini, shredded
1 medium carrot, shredded
1 cup chopped nuts
1/3 cup raisins
Preheat oven to 350°F. Grease and flour 6 muffin tins. In large bowl, mix flour, brown
sugar, baking soda, cinnamon and salt. In a medium bowl, beat egg; stir in milk, oil,
and vanilla. Stir in egg mixture and remaining ingredients into flour mixture until
moistened. Spoon into muffin tins. Bake for 35 to 40 minutes or until golden brown.
Carrot Spice Pancakes
To two cups of your favorite pancake batter, fold in the following ingredients:
3/4 cup grated carrots
1/2 cup applesauce
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Cook batter on a hot skillet and serve with yogurt, maple syrup or your favorite fresh
fruit, jam or jelly.
Carrot & Orzo Salad with Fresh Dill
3 lbs. carrots, peeled and sliced diagonally into 2-inch pieces
5 large garlic cloves, unpeeled
1/4 cup olive oil, divided
1 lb. orzo pasta
Juice of 2 lemons
Zest from the 2 lemons
4 scallions, white and light green parts only, chopped
1/2 cup loosely pack fresh dill, chopped
Preheat oven to 450º F. In a small bowl, toss carrots and garlic cloves with
2 tablespoons of the olive oil. Spread on a rimmed baking sheet and bake for 15-20
minutes or until carrots are browned and tender. Remove from oven and let cool for
about 10-15 minutes. Squeeze out pulp from garlic cloves into a small bowl and
discard skins. Mash pulp with the back side of a spoon until it resembles a paste.
Cook orzo according to package instructions. Drain in a colander (do not rinse) then
transfer to a large bowl. Toss with remaining olive oil then add carrots. In a small
bowl, combine lemon juice, zest, scallions and garlic paste. Mix in dill then pour over
orzo mixture and toss until combined. Add salt and pepper to taste.
CAULIFLOWER
Roasted Cauliflower
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
1 lemon
Olive oil
Salt and Pepper
Parmesan cheese
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an
oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each
piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet,
set aside until it has. Place casserole in the hot oven, uncovered, for 15-25 minutes,
until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and
sprinkle generously with cheese.
CELERY
Celery Salad
1 cup thinly sliced celery
1/3 cup shredded carrot
1 tablespoon chopped onion
1 tablespoon mayonnaise-style salad dressing
1/2 teaspoon prepared mustard
1 teaspoon vinegar
Dash pepper
Mix celery, carrot, and onion. Mix remaining ingredients. Stir into celery mixture. Chill.
Makes 2 servings of about 2/3 cup each.
CILANTRO
Cilantro Roasted Salmon
1 clove garlic
1 cup loosely packed cilantro leaves
5 tablespoons olive oil
juice of one lime
salt and freshly ground pepper to taste
2 pounds salmon fillet -- skin on
1 large ripe tomato -- seeded and chopped
Preheat oven to 400 degrees. Place the garlic, cilantro, 2 tablespoons of the olive oil, the
lime juice, salt, and pepper in a blender or a food processor. Process until creamy.
Brush a baking pan or sheet with the remaining oil and place the salmon in it.
Spread the cilantro mixture on the salmon, scatter the tomato over it, and sprinkle with a
little more salt and pepper.
Bake, uncovered until the salmon is done (peek in between the layers of flesh with a thin-bladed
knife), 12 to 15 minutes. Serve immediately.
* This recipe is courtesy of a fellow Desert Roots Farm CSA member – Thank You! *
CORN
Foil Roasted Corn on the Cob
Corn
Butter
Salt
Preheat the oven to 400 degrees. Husk the corn, wrap each ear in foil, adding 2 teaspoons
of butter to each packet. Bake for about 25 minutes or roast the foil-wrapped corn over
hot coals turning once during the cooking. Serve with more butter and salt.
Beer-Grilled Corn on the Cob
8 ears corn
4 12-ounce cans beer
4 tablespoons butter, softened
salt to taste
Carefully peel back husks, but don't remove them. Remove corn silks with a small brush and
wash corn. Add the beer and corn to a large container, cover and place in the refrigerator
for 6 or more hours, preferably overnight. You can divide the corn and beer and use several
large zipper bags. Remove corn from beer and pat dry. Mix softened butter and salt and
spread on corn. Cover corn with husks. You can tie the husks, but if you're careful when
you turn the corn on the grill, there's no need to tie them. Preheat grill to medium heat.
Place corn on grill for approximately 15 minutes, until corn is tender, and turn frequently.
Remove corn from grill, allow to cool slightly, and remove husks before serving.
CUCUMBERS
Cucumber & Cheddar Cheese Sandwiches
Bread (whatever type you prefer)
Cucumber
Cheddar cheese
Butter or Mayonnaise
Salt and Black Pepper
Peel cucumber skin and cut thin round slices. Spread butter or mayo on two slices of
bread. Cut Cheddar cheese into thin slices and place on of the slices until thoroughly
covered. Then place the thin slices of cucumbers on top of the cheese and add salt and
pepper on top of the cucumbers only. Place the second (buttered or mayo-ed) slice on top
of the cucumbers and cut in half.
*This is a great way to get kids to each a few veggies with that cheese sandwich*
Source: www.lpl.arizona.edu
Shopska Salad
1 medium cucumber, chopped
1 large tomato, chopped
1/2 sweet onion, chopped
1 or 2 Hungarian wax (yellow) peppers, chopped
olive oil
lemon juice
parsley, chopped
oregano, chopped (optional)
feta cheese
Combine the chopped veggies and drizzle with olive oil and lots of lemon
juice. Top with parsley, oregano, and crumbled feta. Good served with
bread and olives.
Thai Cucumber Salad
1 cup cucumber, peeled and sliced
1 red onion, sliced thin
1 red chili pepper, sliced
1 Tbsp. vinegar
2 Tbsp. sugar
1/4 tsp. salt
2 Tbsp. hot water
Arrange cucumber, onion, and pepper in layers in serving bowl. Mix vinegar, sugar,
salt, and hot water until sugar is dissolved. Pour liquid over cucumbers, chill,
and serve.
Source: www.lpl.arizona.edu
Mom's Cucumber Salad
3 medium cucumbers
5 teaspoons sugar
5 teaspoons vinegar
1/2 teaspoon salt
ground black peper to taste
Slice cucumbers very thinly. Place in bowl and mix with 1/2 teaspoon salt.
Let sit 10 minutes. Drain excess liquid from bowl. Mix sugar and vinegar
together, pour over cucumbers and mix. Chill before serving.
Source: www.hungrymonster.com
Sweet & Sour Cucumber Salad
1 Armenian cucumber, peeled
1 medium onion, peeled
1 cup sugar
1 cup white vinegar
salt & pepper to taste
Slice cucumbers thinly. Slice onions horizontally and separate into rings. Combine
vegetables in bowl and sprinkle with sugar. Pour vinegar over all and season with
salt and pepper. Allow to marinate for an hour, stirring frequently. Tomato wedges
and green pepper rings may also be added if desired.
Cold Cucumber Basil Soup
3 cups plain low-fat yogurt
1 medium cucumber, peeled and grated, coarsely chopped
1/4 cup chopped fresh basil leaves
3 tablespoons lemon juice
1 clove garlic, crushed
salt and ground black pepper to taste
In large bowl, combine yogurt, cucumber, basil, lemon juice, garlic and salt and
pepper. Add water to desired consistency, about 1 cup. Refrigerate at least 1
hour before serving time.
Cucumber Pineapple Salad
¾ cup sugar
2/3 cup white vinegar
2 tablespoons water
1 teaspoon salt
1 cup fresh pineapple, cut into 1/3 inch pieces
1 cucumber, peeled, sliced thinly
1 carrot, peeled and julienned
1/3 cup red onion, thinly sliced
4 cups torn salad greens
2 tablespoons toasted sesame seeds
Bring sugar, rice wine vinegar and water to a boil in a heavy saucepan.
Stir constantly until reduced to about 1/2 cup - about 5 minutes. Transfer
to a large bowl and place into refrigerator. When chilled, add pineapple
pieces. Cover and return to refrigerator for one hour. Add cucumber, carrot
and red onion to the pineapple mixture. Mix well. Place salad greens onto
plates. Top with pineapple mixture. Sprinkle with toasted sesame seeds.
Yields 4 servings.
DILL
Quick & Easy Steamed New Potatoes and Dill Recipe
16 small new potatoes, scrubbed
2 heaping tablespoons coarsely chopped fresh dill
1 tablespoon unsalted butter
1 teaspoon kosher or sea salt
Steam the potatoes over simmering water until done, about 30 minutes, depending
on their size. Place the potatoes in a bowl, add the dill, butter and salt.
Toss until the butter has melted and serve immediately.
Cucumber Pistachio Gazpacho
2 tablespoon chopped toasted pistachios
2 tablespoon chopped white onion
1 ½ large cucumbers, peeled, seeded and chopped
2 tablespoons extra virgin olive oil
3/4 teaspoon salt
Juice of 1/2 lemon
1 tablespoon chopped mint
1/2 cup milk
Combine all ingredients in a blender – blend. Pour gazpacho into bowls and garnish
with a little chopped cucumber. Serves 2.
EGGPLANT
Eggplant Casserole
2 medium eggplant
1 can (15 ounces) tomatoes
1/2 teaspoon sugar
2 cloves garlic -- finely chopped
Parmesan cheese
Cook tomatoes, sugar and garlic, covered, while preparing eggplant. Peel and slice
eggplant; fry in cooking oil until slightly browned and tender. Drain well on paper
towels. Place layer of eggplant in casserole dish; spoon part of tomato mixture over it;
sprinkle with Parmesan cheese. Continue until all ingredients are used. Top with Parmesan
cheese. Bake at 350° for 20 to 30 minutes, until casserole is bubbly.
Serves 4.
Baked Eggplant Recipe
1 large eggplant
1 medium onion, chopped
3 tablespoon margarine
3 tablespoon chopped parsley
1 can cream of mushroom soup
salt and pepper to taste
Worcestshire sause to taste
Round buttery cracker, crumbled
Cut slice off eggplant lengthwise; cut out pulp, leaving about 1/4 inch around sides
and bottom of shell. Cook eggplant pulp in salted water until tender; drain well and chop.
Saute onion in margarine until tender; add parsley. Stir in eggplant, soup, seasonings,
and enough crackers to make stuffing consistency. Place in eggplant shell. Sprinkle with
cracker crumbs; dot with additonal margarine. Bake in preheated 375 degree oven for about
35 minutes.
Oven-Fried Eggplant
1 medium to large eggplant
1 cup Italian seasoned bread crumbs
1/4 cup freshly grated Parmesan cheese
Mayonnaise
Salt to taste
Preheat oven to 425 degrees. Pare skin from eggplant and slice "crossways" into 1/4-inch
slices. Spread thin coating of mayonnaise on each side of sliced eggplant and dredge in
Italian seasoned bread crumbs. Place on an ungreased cookie sheet and bake in the oven for
10 minutes per side. The eggplant will brown nicely. Serve as an appetizer or side dish.
Bow Tie Pasta with Roasted Garlic & Eggplant
1 bulb garlic, roasted
6 cups eggplant, peeled and cut into 1-inch cubes
½ cup balsamic vinegar
4 tablespoons olive oil
¼ teaspoon dried oregano
½ teaspoon fresh ground pepper
3 cups chopped tomatoes
1 package (8 ounce) dried large bow tie pasta
½ cup shredded Fontina cheese
2 tablespoons chopped fresh parsley
¼ cup freshly grated Parmesan cheese
Separate roasted garlic cloves, peel and set aside. In a medium bowl, combine eggplant,
vinegar, 3 tablespoons olive oil, oregano and pepper. Mix thoroughly and marinate in the
refrigerator for 1 hour. Place eggplant mixture, with liquid, on a baking pan. Bake in
a preheated 425° oven for 25 minutes. Stir every 5 to 6 minutes. About 10 minutes before
eggplant is completely cooked, heat 1 tablespoon olive oil in a skillet. Add tomatoes and
garlic. Sauté for 5 minutes. At the same time, cook pasta in a pot of boiling water
according to package instructions. Drain and divide cooked pasta on 4 serving plates.
Cover pasta with roasted eggplant. Sprinkle with Fontina cheese. Cover cheese with equal
portions of tomato-garlic mixture and top with parsley. Serve immediately sprinkled with
Parmesan cheese. Serves 4.
Baked Rigatoni with Eggplant and Garlic Sauce Recipe
1 large or 2 small eggplants, weighing about 2 pounds
Salt
1/2 head of garlic
2 cups milk
Pinch of freshly grated nutmeg
3 branches thyme or 2 pinches of dried
2 Tbsp chopped basil or 1 tsp dried
1 bay leaf
3 Tbsp butter
2 Tbsp flour
2 Tbsp virgin olive oil
Freshly ground pepper
1 cup freshly grated Romano or Parmesan cheese
8 ounces rigatoni
Wash the eggplant, slice it into 1/2-inch rounds, slice the rounds into strips, then
slice the strips into 1/2-inch cubes. Put them in a colander, toss them with salt,
and set them aside for 30 minutes while you begin the sauce.
Peel the garlic; then mash the cloves until broken into a rough puree. Alternatively,
chop the garlic very finely. Combine it with the milk, nutmeg, and herbs in a small pan
and set over low heat. In another pan, melt the butter and stir in the flour to make a
roux. Cook it for several minutes over a low flame, then pour in the milk mixture all
at once an whisk together. Add 1/2 teaspoon salt and cook, stirring frequently, over the
lowest possible heat, for 30 minutes. The taste of the garlic should soften and permeate
the sauce. Stir in half the cheese.
While the sauce is cooking, boil the pasta in plenty of salted water until it is al dente.
Pour it into a colander and immediately rinse it with cold water to stop the cooking, and
set aside. Rinse the eggplant briefly then pat it dry with a towel. Heat the oil in a
wide skillet, add the eggplant, and toss it to distribute the oil. Cook over medium heat,
frequently tossing the cubes until they are lightly browned and soft, about 15 to 20
minutes. Season with salt and pepper. Preheat the oven to 375 degrees F and lightly butter
or oil and 8- by 10-inch baking dish. Toss the pasta with two-thirds of the sauce and the
eggplant. Pile the mixture into the dish, cover with the rest of the sauce and sprinkle
the remaining cheese over the top. Bake for twenty-five minutes or until the surface is
bubbly and lightly browned. Let settle for a few minutes then serve.
Grilled Eggplant Salad with Onion & Cucumber
2 small eggplants, cut into ¾” thick slices
2 tablespoons salad oil
1 medium cucumber, thinly sliced
1 small red onion, thinly sliced
½ cup cider vinegar
2 tablespoon firmly packed brown sugar
½ teaspoon salt
Lightly brush eggplant slices with oil and put them on a tray. When grill is hot, rub
it lightly with a paper towel dipped in salad oil. Lay eggplant slices close together
on grill. Cover barbecue, and cook until slices are well browned and soft when pressed,
15-20 minutes; turn, as needed. Return slices to the tray. In bowl, mix cucumber, onion,
vinegar, sugar, and ½ teaspoon of salt. If made ahead, cover and chill up to 4 hours.
Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture.
Add salt to taste.
Baked Eggplant, Basil and Mozzarella Rolls
2 eggplants, sliced thinly lengthwise
5 tablespoons olive oil
1 garlic clove, crushed
4 tablespoons pesto
1 1/2 cups mozzarella, grated
basil leaves, torn into pieces
salt and pepper
fresh basil leaves to garnish
salt and pepper
Sprinkle the eggplant slices liberally with salt and leave for 10-15 minutes to
extract the bitter juices. Turn the slices over and repeat. Rinse well with cold
water and drain on paper towels. Heat the olive oil in a large skillet and add
the garlic. Fry the eggplant slices lightly on both sides, a few at a time.
Drain them on paper towels. Spread the pesto onto one side of the eggplant slices.
Top with the grated Mozzarella and sprinkle with the torn basil leaves.
Season with a little salt and pepper. Roll up the slices and secure with
wooden toothpicks. Arrange the eggplant rolls in a greased ovenproof baking
dish. Place in a preheated oven, 350 degrees F and bake for 8-10 minutes.
Transfer the rolls to a warm serving plate. Scatter with fresh basil leaves
and serve at once.
GARLIC
Roasted Garlic
1 head garlic
1 teaspoon extra virgin olive oil
Preheat the oven to 425F. Remove the outer papery covering of the garlic. Slice off
the top of the head so most of the cloves are exposed. Place on a square of aluminum
foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over
the cloves. Fold the foil over the head to completely enclose it, or cover the baking
dish with foil. Roast for about 45 minutes, until the garlic is completely soft and
lightly browned. To serve, separate the head into individual cloves. Allow your guest to
squeeze out the softened garlic as needed. Or squeeze out the cloves into a small serving
dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil,
and store, tightly covered, in the refrigerator for up to 1 month.
GREEN BEANS
Dilled Green Beans & New Potatoes
1/2 lb small new potatoes, quartered
1/2 lb fresh green beans, trimmed, broken into 2" pieces
1/4 cup nonfat sour cream
2 tablespoons chopped fresh dill weed
1/8 teaspoon salt
dash pepper
1/2 teaspoon olive oil
1 clove garlic, minced
In medium saucepan, bring about 2 cups water to a boil. Add potatoes and green beans;
return to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are
crisp-tender. Meanwhile, in a small bowl, combine all remaining ingredients; blend
well. Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl.
Add sour cream mixture, toss to coat. Serve immediately or refrigerate until serving
time. Makes 8 servings.
GREENS (MUSTARD, KALE & ASIAN GREENS)
Greens Tacos
(This is a great breakfast recipe)
3/4 pounds greens, sliced into 1 inch pieces
2 teaspoons cooking oil
2 chopped garlic cloves (or onion, green onion, green garlic, leek.....)
Pinch red pepper flakes or cayenne
2 tablespoons cream cheese
4-6 small corn tortillas or 2-3 larger flour ones
Heat the oil and add the garlic, having the greens ready to go, and cook
garlic for about 30 seconds. Then add greens and cook until bright green
and wilted, add red pepper (and salt and black pepper if you like). Take
off heat and stir in cream cheese. Heat tortillas, divide filling among them.
Eat and enjoy. Serves 2-3.
Stir-Fried Greens
2 pounds braising greens
1-2 tablespoons olive oil
1/4 cup finely minced onion
1 clove garlic, crushed and minced
Salt to taste
Freshly ground pepper to taste
Strip the leaves off the stems; discard the stems. Wash the leaves in several changes of cold
water. Slice thinly, set aside. In a large skillet, heat the oil and cook the onion, stirring 1 minute.
Add the garlic and cook 1 minute more. Add the greens and cook, stirring constantly, just until
they turn bright green and limp. Season with a sprinkle of salt and pepper. Serve at once.
Serves 4.
Spicy Rice & Kale Recipe
1/2 bunch kale, stems removed and coarsely chopped
2 1/4 cups canned chicken (or veggie) broth
1 cup white rice
1 (10oz.) can diced tomatoes well drained
2 1/2 tbsp Creole or Cajun seasoning (vary amt. to taste)
Bring broth and seasoning to boil in large saucepan. Stir in rice and kale and bring
to boil again. Add tomatoes. Cover and cook on low heat until rice is tenders and liquid
is absorbed (20-30 min).
Corn and Kale Skillet Cakes
1 cup flour
1 cup fine yellow cornmeal
1 teaspoon salt, or to taste
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
2 large eggs
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
Butter or oil for frying
In a large bowl, mix the flour, cornmeal, salt, corn and kale. In a medium bowl,
lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients
into dry and mix briefly. Heat butter or oil in a large frying pan. Add the onion, if
using, and sauté until golden. Add the sautéed onion to the batter, mix again, then
drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as
needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes,
then flip and cook until the other side is golden, 1 or 2 minutes longer.
Serve warm. Serves 4-6.
Ginger Kale Recipe
1 large bunch kale, stems removed, leaves cut into strips
2 tablespoons olive oil
1 tablespoon butter
2 large cloves garlic, minced
1 medium onion, chopped
1 tablespoon minced fresh ginger
juice of 1 lime
freshly ground pepper
Bring a large pot of lightly salted water to a boil. Add kale and boil 2 to 3 minutes,
until slightly wilted. Drain in a colander. In a large skillet or wok, heat oil and
butter, add garlic, onion, and ginger, and sauté until onion is softened. Add kale,
tossing until combined. Cover and cook over low heat just until kale is just tender.
Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.
Collards With Apples
2 pounds of fresh collards, clean & chopped
2 cloves garlic, minced
3 green onions, chopped
1 tablespoon olive oil
1 cooking apple, diced
½ cup dry white wine
1 teaspoon sugar
1 teaspoon all purpose Greek seasoning
½ teaspoon salt
¼ teaspoon pepper
Cook greens in boiling water in a dutch over for 30 minutes, drain. Sauté garlic and
green onions in hot oil in dutch over medium high heat until tender, add collards, apples,
and remaining ingredients. Bring to boil, cover and reduce heat and simmer 15 minutes or
until apple is tender, stirring occasionally. Serves 6.
Kale & Spinach Recipe
1 large onion
2 tablespoon olive oil
1 cup water
2 bunches kale
1 bunch spinach
Salt and pepper
Cut up the onion and sauté in a heavy pot with the oil. Wash the spinach and kale at
least 3 times. Shred the kale and spinach on a breadboard as thin as possible. Place in
pot with sautéed onion and add 1 cup of water and boil down. Turn flame to low until done.
After cooking, season with salt and pepper to taste.
Baked Curly Kale with Potatoes, Olives, and Garlic
1 1/2 pounds kale
1 1/2 pounds potatoes
20 oil-cured black olives
3 tablespoons olive oil
2 large garlic cloves, chopped
1/2 cup water
1/4 cup vermouth
pepper
parmesan cheese
Preheat oven to 350 degrees. Wash kale in water, drain, and strip out the heaviest stems.
Stack kale and cut into 1-inch slices. Scrub potatoes and then cut into 1 inch slices.
Halve and pit olives. Heat 2 tablespoons oil in a large casserole. Add garlic and stir
over low heat until lightly colored. Add potatoes and toss. Add kale, olives, water,
and vermouth. bring to a boil. Cover tightly, set in oven, and bake until potatoes are
just barely tender, about 40 mins, shaking or stirring occasionally. Add olive oil to
taste. Serve hot with pepper and shredded parmesan.
Makes 4 servings.
* This great recipe is courtesy of a fellow Desert Roots Farm CSA member – Thank You! *
Braised Mustard Greens
4 slices bacon, chopped
3 bunches mustard greens, trimmed and chopped
2 tablespoons white vinegar
2 teaspoons sugar
Coarse salt
2 cups chicken broth
In a large skillet over medium high heat brown bacon and render its fat. Add chopped
greens to the pan in batches and turn until they wilt, then add more greens. When all
of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar
and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer
greens 15 to 20 minutes then serve.
KOHLRABI
Kohlrabi Salad
4 young kohlrabi
1/2 tsp. salt
1 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. sugar (optional)
black olives for garnish
Coarsely grate, or very finely slice the kohlrabi. Sprinkle on the salt. Mix the lemon
juice with the olive oil and sugar and use as a dressing. Garnish with ripe black olives.
Kohlrabi with Honey Butter
8 small kohlrabi, peeled & cut into 1/4" x 1/4" x 1" sticks
2 medium carrots, peeled & cut into 1/8" x 1/8" x 1" strips
2 cups chicken broth
2 tbsp. chopped parsley
1/2 tsp. shredded lemon peel
2 tbsp. lemon juice
2 tbsp. honey
1/4 tsp. pepper
2 tbsp. butter
In a medium saucepan cook kohlrabi and carrots with chicken broth, covered, for 6 to 8
minutes until crisp tender. Add parsley, lemon peel, lemon juice, honey, pepper and butter.
Toss lightly and serve.
Yields 8 servings.
LEEKS
Potato Leek Soup with Feta Cheese
2 medium leeks
36 ounces low-sodium chicken broth
3 medium potatoes, cubed
3 cloves garlic, minced
1 1/2 cups evaporated skim milk
1/4 cup snipped chives
1/2 cup crumbled feta cheese
Remove and discard any tough outer green leaves and the root end of each leek.
Cut the leeks in half lengthwise. Wash each leek well to remove any dirt from between
the layers, then thinly slice. In a large saucepan, combine the leeks, broth, potatoes
and garlic and heat to a boil.
Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender,
about 10-15 minutes. Stir in the milk and chives and simmer just until heated through
but don't boil. Sprinkle the feta cheese and serve.
OATS
Raw Oatmeal
1/4 - 1/3 cup raw, unprocessed oats - cover with water and let sit overnight
In the morning add:
1/2 chopped apple
1-2 tablespoons raisins
1/2 teaspoon cinnamon
1 tablespoon raw honey
Stir and enjoy. This is so much better than cooked oatmeal.
OKRA
Fried Okra
16 oz okra
1 egg
1/4 cup all purpose flour
1/4 cup cornmeal
1/8 tsp salt
1/4 tsp cajun seasoning or black pepper
1/4 cup vegetable oil
Wash okra and cut off the tips and stem ends. Cut the pods crosswise into slices about
1/4 inch thick. Combine flour, cornmeal, salt and pepper in a medium bowl. In another
bowl, beat the egg. Dip okra into the egg, coating on all sides, and then dredge in the
flour mixture, making sure to completely cover the okra. Heat the vegetable oil in a
skillet over medium-high heat. Add okra and fry until brown - about 10 minutes, depending
on thickness. Flip to make sure the okra is crisp and browned on both sides. Drain on
paper towels before serving.
Smothered Okra
2 pounds fresh young okra
2 tablespoons vegetable oil
1 large onion, chopped
1 clove garlic, chopped
Salt and pepper
1 cup tomatoes, canned or fresh
Wash whole okra and dry thoroughly with paper towels. Slice into 1 /8- to 1/4-inch rounds.
Sauté in oil over medium heat until okra stops "stringing," stirring frequently. This
could take 20 to 30 minutes. Do not let it brown. Add onion and garlic and sauté until
they soften. Add seasoning and tomatoes (and some juice too). Allow to simmer at least 10
minutes or longer.
Grilled Okra
15 to 20 tender okra pods
Olive oil
Cajun seasoning
Place okra on a metal or wooden skewer through the side at the center of the pod. Brush
with olive oil. Sprinkle on Cajun seasoning. Grill on charcoal or gas grill for 2 to 3
minutes then turn over and grill until turning brown. Serve and eat while still warm.
Okra and Potato Ragout
3/4 cup olive oil
2 pounds okra
2 large potatoes cut in quarters
3 cups water
1 large onion, finely sliced
2 large ripe tomatoes, cubed
2 tablespoons parsley, finely chopped
juice of 1 lemon
salt & pepper
Clean and wash the okra well. Cut in half, lengthwise, if large. Drain and salt.
In a large saucepan heat oil and sauté onion until golden. Add potatoes and 2 cups of
water. Simmer covered for 25 minutes. Add 1 cup water, okra, parsley and tomatoes.
Cook gently for an additional 15 minutes.
Increase heat and cook for 15-20 minutes, uncovered. Five minutes before cooking is
complete, add lemon juice. Shake saucepan (do not use a spoon). Let stand for 8 about
minutes before serving.
Grilled Okra & Sweet Peppers
1 ¼ cup spicy-hot vegetable juice
1/2 teaspoon dried whole thyme
2 large red bell peppers, in 2x1" pieces
1 lb fresh okra pods
1 tablespoon olive oil
Vegetable cooking spray
Lemon wedges, optional
Combine first 4 ingredients in a large bowl; stir well. Let stand at room temperature
1 hour, stirring frequently. Remove bell peppers and okra pods from bowl, reserving
marinade. Thread bell peppers and okra pods alternately onto 6 (9") skewers. Brush kabobs
with olive oil. Coat grill rack with cooking spray; place on grill over medium coals.
Place kabobs on rack, and cook 7 minutes on each side, basting frequently with reserved
marinade. Serve kabobs with lemon wedges, if desired. Yield: 6 servings.
Mary's Easy, Slime-Free & AWESOME Okra Recipe
You Gotta Try This!!
1 pound okra
2 tablespoons olive oil
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Heat oven to 500 degrees. Stir together all ingredients in a bowl. Spread mixture
in one layer on a large baking sheet. Roast for 8-10 minutes, shaking sheet occasionally.
Yields: 4 servings.
That's it! There is absolutely no slime! I did not trim the okra at all, just gave
it a rinse off and dried it with a paper towel.
Curried Okra with Onions
1 pound okra, washed, trimmed, cut into 1/2-inch thick slices
2 tablespoons vegetable oil
1 large onion, quartered and sliced
dash cayenne pepper, or more to taste
1/4 teaspoon ground turmeric
1/4 teaspoon mild curry powder, or to taste
salt and pepper, to taste
Heat the oil in a large heavy non-stick or well seasoned iron skillet; add okra and fry
for 10 minutes, turning frequently to keep from sticking. When the okra is lightly browned,
add remaining ingredients.
ONIONS
Sweet Onion and Zucchini Relish
1 large sweet onion, diced
2 yellow or green zucchini, diced
1/2 cup raisins
3 tablespoons catsup
2 tablespoons light brown sugar
3 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
Place all of the ingredients in a medium saucepan with one cup of water; bring to
a boil. Reduce heat, partially cover, and simmer for about 40 minutes or until
slightly thick, stirring occasionally. Allow to cool and store in an airtight container
in the refrigerator.
Spaghetti with Red Onion Sauce
1 red onion
1 tablespoon olive oil
salt
1/2 cup grated Parmesan cheese
14.5 oz can tomatoes
1 tablespoon paprika
1/2 cup white wine
1/2 teaspoon red pepper flakes
3/4 pound spaghetti
2 tablespoons butter or margarine
2 tablespoons chopped fresh parsley
Slice onions. Heat oil in frying pan over medium heat. Add onions and 1 teaspoon
salt. Cover and cook until onions are quite soft, about 10 minutes. Grate cheese.
Drain tomatoes and chop. Stir paprika into onions. Add tomatoes, wine, and pepper
flakes. Cover and cook about 15 minutes. Cook spaghetti in boiling salted water until
tender. Drain and return to hot pot. Stir butter or margarine into pasta. Add sauce
and toss to combine. Sprinkle with grated Parmesan cheese and parsley.
Serves 6.
PEPPERS
Rice & Bean Stuffed Anaheim Peppers
8 cups water
12 (5-inch) Anaheim peppers, stems removed
1 1/2 cups cooked long grain rice
1/2 cup medium or hot salsa
1 cup cheddar cheese, finely shredded
1 (15 1/2-ounce) can pinto beans, rinsed & drained
Fresh chopped cilantro, if desired
Heat oven to 350°F. Bring water to a full boil in Dutch oven. Meanwhile, cut each pepper
lengthwise down one side from stem to within 1/2-inch of tip. Place peppers in boiling
water; cook 4 minutes. Remove; rinse with cold water. Remove seeds and veins from peppers;
drain well. Combine rice, salsa, 1/2 cup cheese and beans in medium bowl. Spray 15x10x1-inch
jelly-roll pan with no stick cooking spray. Fill each pepper with about 1/4 cup bean mixture.
Place peppers in prepared pan. Cover with aluminum foil; bake 15 minutes. Uncover; sprinkle
with remaining 1/2 cup cheese. Bake for 2 to 4 minutes or until cheese is melted and peppers
are heated through. Garnish with cilantro.
Chilies Rellenos
1 ½ pounds Anaheim peppers (mild)
1 cube butter
3/4 teaspoon salt
2 cups milk
1/3 pound shredded Cheddar cheese
3 eggs, beaten
1 cup Bisquick
1 pound shredded Monterey Jack cheese
Melt cube of butter in 9 x 13 inch pan. Place green chilies on top of melted butter,
then top with combined cheeses. Mix together beaten eggs, salt, Bisquick and milk.
Pour over cheese and bake at 350 degrees for 40 to 45 minutes, until lightly browned.
Serves 9.
POTATOES (Including Yams & Sweet Potatoes)
Skillet Sweet Potatoes
2 teaspoons olive oil
1 cup onion, sliced
2 sweet potatoes (1 pound)
½ cup vegetable stock
salt & pepper to taste
In nonstick skillet, heat oil over medium heat; cook onions, stirring
occasionally, for 5 minutes or until softened. Meanwhile, peel potatoes;
cut into 1/2-x 1/2-inch thick strips; add to skillet along with stock.
Cover tightly; simmer, stirring every 5 minutes, for about 15 minutes or
until potatoes are tender. Stir in salt and pepper.
Serves 2 to 4.
Twice Baked Yams
Peel and wash the yams in salted water; dry with paper towel. Roll in
flour and bake in a 350° F oven for about 30 minutes or until tender
and browned. Cut in half and scoop out the interior flesh. Mash with
a little milk, a pinch of salt and a knob of butter as you would for
mashed potatoes. Trim the shells to form little "boats"; fill each one
with the mashed yam mixture; return to the oven to heat through.
Sweet Potato Fries with Garlic & Herbs
Nonstick vegetable oil spray
1 1/2 pounds sweet potatoes, peeled and
cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
2 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 garlic clove, minced
Preheat oven to 500°F. Spray large baking sheet with vegetable oil spray.
Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt
and pepper. Spread sweet potatoes in single layer on prepared baking sheet.
Bake until sweet potatoes are tender and golden brown, turning occasionally,
about 30 minutes. Transfer sweet potatoes to platter. Mix parsley, thyme and
garlic in small bowl. Sprinkle over sweet potatoes. Makes 4 servings.
Potato & Radish Pasta
1 bunch radishes (red or daikon)
½ pound pasta
2 tablespoons olive oil
2 cloves garlic, crushed
2 cups snow peas
6 small potatoes (cut in 1 cm slices)
¾ cup vegetable stock
Wash radishes thoroughly. Cut radishes into thin slices to equal ½ cup.
Cook pasta, keep warm (add a little oil to stop sticking). Heat a
non-stick skillet, add radishes and garlic. Stir-fry 5 minutes over
medium heat. Remove from skillet. Add potatoes and stock to skillet.
Bring to boil. Cover, reduce heat, and simmer until potato is tender.
Add radishes and snowpeas, cook 1-2 minutes. Add salt and pasta. Mix well.
Potato-Carrot-Zucchini Pancakes
1 medium zucchini
2 eggs, lightly beaten
2 large potatoes, grated
1 large carrot, grated
1 onion, finely chopped
¼ cup oat bran flour or unbleached all-purpose flour
1 teaspoon salt
1/3 teaspoon freshly ground pepper
Canola oil
Preheat the oven to 250F. Squeeze excess water from the zucchini. In a large mixing bowl,
combine with the eggs, potatoes, carrot, onion, flour, salt and pepper. Mix well. In a
large skillet, pour in the oil to a depth of 1/8 inch. Heat over medium heat. When the oil
is hot, drop the batter into it with a large spoon to form several pancakes; slightly flatten
each cake with the back of the spoon. Cook until brown on both sides, turning once, about 5
minutes per side. Remove the cakes from the frying pan and keep warm on a towel-lined baking
sheet in the oven. Continue to make the pancakes until all the batter is used. Serve hot.
Lemon, Garlic & Spinach Potatoes
1 Tbsp. olive oil
1 pound potatoes, sliced in 1/8 inch pieces
3 large cloves garlic, minced
1 cup water
Juice of 1 lemon
½ pound fresh spinach
Salt and pepper to taste
Saute potatoes in olive oil approximately 5 minutes. Stir in minced garlic,
add water. Cover and simmer 5 minutes until tender. Add lemon juice over
potatoes. Add spinach and stir until wilted; add salt and pepper to taste.
Serve hot.
New Potatoes with Dill
1 lb. new potatoes, unpeeled
2 tablespoons butter
1 tsp. fresh dill or 1/2 tsp. dried dill
1/2 tsp. seasoned salt
Wash potatoes. Cut into 3/8-inch thick slices. In a 12 inch x 7 1/2 inch x 2 inch
baking dish, arrange potatoes in thin layer. Dot with butter; sprinkle with dill
and salt. Cover and bake at 425 degrees for 25 minutes or until tender; stirring
after 15 minutes. Yield: 4 servings.
Twice Baked Yams
Peel and wash the yams in salted water; dry with paper towel. Roll in flour and
bake in a 350° F oven for about 30 minutes or until tender and browned. Cut in
half and scoop out the interior flesh. Mash with a little milk, a pinch of salt
and a knob of butter as you would for mashed potatoes. Trim the shells to form little
"boats"; fill each one with the mashed yam mixture; return to the oven to heat through.
Skillet Sweet Potatoes
2 teaspoons olive oil
1 cup onion, sliced
2 sweet potatoes (1 pound)
½ cup vegetable stock
salt & pepper to taste
In nonstick skillet, heat oil over medium heat; cook onions, stirring occasionally,
for 5 minutes or until softened. Meanwhile, peel potatoes; cut into 1/2-x 1/2-inch thick
strips; add to skillet along with stock. Cover tightly; simmer, stirring every 5 minutes,
for about 15 minutes or until potatoes are tender. Stir in salt and pepper.
Serves 2 to 4.
Cilantro Potato Recipe
1/2 bunch fresh cilantro, chopped
½ garlic clove, minced
1/8 cup olive oil
¼ teaspoon salt
1 ½ pounds potatoes, peeled & cubed
In a large nonstick skillet, cook the cilantro and garlic in olive oil over medium heat for
1 minute. Add the potatoes; cook until tender and lightly browned. Drain, sprinkle with
salt, enjoy.
RADISHES
Potato & Radish Pasta
1 bunch radishes (red or daikon)
½ pound pasta
2 tablespoons olive oil
2 cloves garlic, crushed
2 cups snow peas
6 small potatoes (cut in 1 cm slices)
¾ cup vegetable stock
Wash radishes thoroughly. Cut radishes into thin slices to equal ½ cup.
Cook pasta, keep warm (add a little oil to stop sticking). Heat a
non-stick skillet, add radishes and garlic. Stir-fry 5 minutes over
medium heat. Remove from skillet. Add potatoes and stock to skillet.
Bring to boil. Cover, reduce heat, and simmer until potato is tender.
Add radishes and snowpeas, cook 1-2 minutes. Add salt and pasta. Mix well.
Daikon Radish Slaw
Grate peeled daikon radish and carrot
Salt veggies to draw out moisture, drain well after 1/2 hour or more
Sauce - mix together:
1 cup sugar
1/2 cup white vinegar
1 cup mayonnaise
Add as much sauce to veggies as desired.
Mix in 1 tablespoon grated orange rind and 1 teaspoon toasted sesame
oil and some freshly ground pepper.
Radish Salad
4 cups radishes, washed and sliced
½ cups thinly sliced onion
1 cup diced tomato
1 ¼ teaspoons salt
1/8 teaspoon pepper
1 teaspoon finely chopped fresh basil
2 tablespoons lemon juice
2 tablespoons vegetable oil
Combine sliced radishes, onion, and tomato. Whisk together the salt, garlic, pepper,
basil, lemon juice, and vegetable oil. Toss with salad.
Serves 6.
Radish & Arugula Sauté
2 tablespoons unsalted butter
8 radishes, ends trimmed
2 cups, coarsely chopped arugula, rinsed and dried
salt and pepper, to taste
In a large skillet over medium heat, melt the butter. Thinly slice the radishes crosswise
to form circles. Add the radishes to the skillet and cook, stirring often, just until tender,
about 4 minutes. Transfer the radishes to a bowl; set aside. Add the arugula to the skillet
and cook, stirring frequently, just until wilted. Return the radishes to the skillet and toss
to combine. Season with salt and pepper and serve immediately.
Yields 4 servings.
Overnight Chinese Daikon Radish Pickles
1 1/2 cups chopped daikon radish
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)
In a mixing bowl, toss daikon radish with salt. Cover, and refrigerate until 1 to 2 tablespoons
of water is released, about 30 minutes. Drain and rinse daikon radish, removing as much salt
as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper
and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.
RUTABAGA
Nana’s Mashed Turnips/Rutabagas with Green Garlic
1 large turnip or rutabaga, peeled and cubed
3 white potatoes, peeled and cubed
1/4 cup milk
3 tablespoons unsalted butter
1 teaspoon white sugar
3/4 teaspoon salt
1/4 teaspoon pepper
2-3 stalks green garlic, thinly sliced
Preheat oven to 375 degrees F. Place turnip or rutabaga and potatoes in a large pot
with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender.
Remove from heat, and drain. Mix milk, 2 tablespoons butter, and sugar with the
turnip/rutabaga and potatoes. Season with salt and pepper. Mash until slightly lumpy.
Add sliced green garlic. Transfer turnip mixture to a small baking dish. Dot with
remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove
cover, and continue baking about 8 minutes, until lightly browned.
Rutabaga & Apple Casserole
3 cups peeled, sliced rutabaga
2 medium apples, sliced
½ cup brown sugar, packed
3 tablespoons butter
salt
Cook rutabaga slices in boiling salted water until just tender; drain. Place half
of slices (rutabaga) and half of apple slices in greased 1 quart casserole.
Sprinkle with half of brown sugar and dot with half of butter. Sprinkle with salt.
Repeat layers. Bake covered at 350 degrees for 30 minutes. Serves 4-6.
SPINACH
Greek Rice with Spinach
1 1/2 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups chopped clean fresh spinach
3 tablespoon lemon juice
4 cups cooked long grain rice
1 to 2 tablespoon minced fresh basil
Salt and pepper to taste
1/4 cup crumbled feta cheese
In a skillet, add onion and garlic and cook on medium-high heat until onion is softened and
transparent. Add spinach, lemon juice and rice; cook, stirring frequently, until spinach is
limp and rice is thoroughly heated. Toss in basil. Add salt and pepper to taste.
Serves 4.
Sauteed Spinach and Garlic
2 tablespoons olive oil
2 tablespoon butter
6 cloves garlic, finely chopped
1 pound fresh spinach, washed and dried
Salt and freshly ground black pepper to taste
2 tablespoons freshly grated Parmesan cheese
Saute garlic in oil and butter for about 30 seconds over medium heat or
until lightly golden, being careful not to burn the garlic, or it will
taste bitter. Add spinach and saute until just wilted, about 2 to 3 minutes.
Remove from heat; season with salt and pepper and sprinkle with Parmesan.
Serve immediately.
Spinach Sauté
1 pound fresh spinach
1 large tomato - peeled and cut into thin wedges
2 garlic cloves - crushed
2 tablespoons salad oil
salt & pepper, to taste
Wash spinach thoroughly and drain. Sauté tomato and garlic in salad oil in a large skillet.
Add spinach; cover and cook over low heat 15 minutes, stirring once or twice. Add salt and
pepper to taste. Cook, uncovered, 5 to 10 minutes longer, stirring occasionally.
Couscous, Fresh Spinach & Parmesan
1 box Couscous
Vegetable or chicken broth
1-2 teaspoons garlic
Bit of chopped onion, if you have it
Several handfuls of fresh spinach, chopped coarsely
Freshly grated Parmesan or Romano cheese
For garnish: Tomato wedges and sliced green onions (optional)
In the same pan you’re cooking the Couscous in, sauté garlic and onion in a small amount of
olive oil just until fragrant. Now add the amount of liquid the recipe calls for
(about 2 cups liquid to 1 cup Couscous). Bring that to a boil. Stir in Couscous
and spinach. Put lid on and turn heat off. After 5 minutes, check to see if liquid
has been absorbed. When it has, fluff Couscous up with a fork. Sprinkle with Parmesan
and serve.
Serves 4.
Cream of Spinach Soup
1 large onion, chopped
3 potatoes, peeled and diced
1 tablespoon soy sauce
2 cups fresh spinach, packed
3-5 cloves garlic, peeled
1 teaspoon black pepper
½ teaspoon nutmeg
1 cup hot milk (optional)
Place onion, potatoes, water and soy sauce in saucepan, bring to a boil, cover, lower heat,
and simmer until potatoes are tender – about 20 minutes. Add spinach, garlic, pepper and
nutmeg, and cook 2 more minutes. Puree the soup in a blender, then stir in milk, adjust
seasonings and serve hot.
Yields 4-6 servings.
*For a lighter, less creamy soup, leave out the milk.
Springtime Sautéed Spinach
1/4 cup zesty Italian Dressing
2 cloves garlic, minced
8 cups packed baby spinach leaves
2 Tbsp. bacon bits
Heat dressing in large deep skillet or Dutch oven on medium heat. Add garlic; cook and
stir 1 minute or until tender. Add spinach; cover. Cook an additional 4 to 6 minutes or
until spinach is wilted, stirring after 3 minutes. Sprinkle with bacon bits and serve.
Creamy Baked Spinach
2/3 pound spinach
2 eggs
8 ounces reduced-fat sour cream
1 tablespoon dried minced onion
1/2 cup grated Parmesan cheese
1 tablespoon flour
2 tablespoons butter, melted
fresh ground pepper
Few grindings of freshly grated nutmeg
Heat oven to 350 degrees. Mist a 9- by 5-inch loaf pan with non-stick cooking spray and
set pan aside. In a large skillet, cook spinach and 1 tablespoon water over medium-high
heat, tossing occasionally until spinach is wilted. This will take only 3 or 4 minutes.
Remove from heat and set pan aside. In a large bowl, beat eggs and stir in sour cream,
onion, Parmesan cheese, flour, melted butter, pepper and nutmeg. Add cooked spinach and
mix well. Pour mixture into prepared pan and bake, uncovered, for 35 minutes. Remove from
oven, cool for 5 minutes, and cut into rectangles to serve. Serves 4.
Warm Spinach & Beet Salad with Sherry Vinegar Dressing
2 medium sized beets
1 ½ pounds spinach
¼ pound thinly sliced bacon
1 small onion, thinly sliced
3 tablespoons canola or grape seed oil
3 tablespoons sherry wine vinegar
sea salt
freshly ground pepper
Place the whole beets in a pot and cover with water. Add salt to the water and cook
the beets for about 40 minutes or until they are tender. Add water during the cooking
when necessary. Rinse the cooked beets under cold water. Peel, then cut in half. Slice
the halves about 1/3-inch thick so that they are shaped like half-moons. Pick the
stems from the spinach. Wash and drain very well. Cut the bacon slices crosswise into
1-inch pieces. In the sauté pan on medium heat, cook bacon until crisp. Remove the bacon
from the pan and place on a plate lined with paper towels to absorb the grease. Pour off
half of the fat from the pan and return it to the stove. Add the onions and cook until
they begin to become translucent, don't over cook (about 1 minute). Next, add the oil
and vinegar along with the beets. Cook gently until the beets are very warm. Season with
salt and pepper. Remove the onions and beets with a slotted spoon, leaving the dressing
in the pan. Add the spinach and toss continuously using the tongs. When the spinach is
slightly wilted, divide it on plates and put the warm onions and beets on top of the
spinach. Sprinkle each plate with the crisp bacon and serve at once. Serves 4-6.
SQUASH (YELLOW & PATTYPAN)
Baked Squash
1 Squash
1 Tbsp. brown sugar
1 Tbsp. button
Salt and Pepper
Cut squash in half and scoop out seeds. Sprinkle
cavity with brown sugar, butter, season to taste and bake in a
covered pan about 1 hour at 350 degrees.
Source: www.hugs.org
Spaghetti Squash Marinara
2 tsp. each olive oil and butter
1 clove garlic, minced
1/2 c. sliced mushrooms
1 1/2 c. canned ready cut tomatoes
2 c. cooked spaghetti squash strands
Salt and pepper to taste
1/2 c. chopped onions
1/4 c. chopped parsley
1/2 tsp. dried basil
3/4 c. grated Parmesan cheese
In a large non-stick skillet heat olive oil and butter. Saute garlic
and onions until onions are translucent about 5 minutes, add mushrooms
and saute 2 minutes longer, stir in tomatoes, parsley and seasonings,
cover and simmer gently for 15 minutes, stir in half of the Parmesan
cheese, reheat spaghetti squash and arrange strands on serving platter,
spoon sauce over squash and sprinkle with remaining cheese.
Honey Glazed Squash
4 cups squash, peeled, cubed
1/4 cup margarine, melted
1/4 cup honey
1 tsp salt
Heat oven to 350 F. Arrange squash in shallow 10x6-inch baking dish.
Combine remaining ingredients; pour over squash. Bake uncovered at 350 F
for 45 minutes or until tender. Uncover and continue baking 10
minutes.
Source: www.tgcmagazine.com
"Hasta La Pasta" Spaghetti Squash with Three Pepper Sauce
1 spaghetti squash
1 orange bell pepper
1 red bell pepper
1 green bell pepper
6 cloves garlic
6 tablespoons olive oil
Parmesean Cheese
Salt & pepper to taste
Cut spaghetti squash in half, lengthwise. Boil for 20 minutes. While squash is boiling,
puree separately in food processor the three different bell peppers, each with two cloves
of garlic and two tbsps. of olive oil. In three different small saute pans, saute the
three pepper sauces simultaneously for 3-4 minutes, adding some salt and pepper to each.
Take squash out of water and, holding it with a kitchen towel, strand it with a large fork.
On a serving platter, form a ring with the strands. In the middle, pour the three pepper
sauces, seperating for each other with pieces of foil. Once sauces are poured, remove foil.
Sprinkle the spaghetti ring with parmesean.
Makes 6 generous side dish portions.
Source: Burpee Seed Company, Warminster, PA.
Spaghetti Squash Au Gratin
1 tbsp. olive oil
1 medium onion, chopped
1 spaghetti squash
2 tbsp. fresh basil, chopped
Pinch of salt
1/4 tsp. pepper, ground
2 tbsp. Parmesean cheese, freshly grated
Spaghetti Squash Preparation:
Cut squash into quarters. Scrape out seeds. In large pot, add 2" of water. Bring to
a boil. Put squash, skin side up, in a steamer basket. Lower into pot;cover. Steam
for 20 minutes. Check for doneness. Continue steaming if necessary. When done, let
cool. In a raking motion, drag fork across squash to loosen strands.
Recipe Preparation:
Heat oil in non-stick skillet. Cook onion until soft, about 6 minutes. Remove from heat.
Scrape cooked strands from the squash into large bowl. Fluff with fork. Preheat boiler.
Add onions, basil, salt and pepper to squash strands. Toss well. Place mixture in a
1-quart oven-proof baking dish. Sprinkle with Parmesean cheese. Broil for 2 minutes.
Serve immediately.
Serves 6.
Source: Try-Foods, Intl., 1999.
Acorn Squash with Apple
1 acorn squash
2 apples, cored & sliced
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon finely chopped walnuts
½ teaspoon salt
½ teaspoon ground cinnamon
To peel the acorn squash, gently drop the squash in a large pot of boiling water,
and boil for 15 minutes. Pour off the boiling water and fill with cold water and
let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off
the peel on the ridges and use a teaspoon to dig out the peel in the valleys.
Slice the squash in half and remove the seeds and stem. Then slice the halves
into sections and finally cut into 1 inch chunks. Place the squash chunks into
a large microwave-safe bowl along with the apples. Dot with pieces of butter.
Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with
plastic wrap, and poke a few holes in it for ventilation. Cook in the microwave
for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave,
and cook for another 7 1/2 minutes on full power, until tender. Serve hot.
Yields 6 servings.
Baked Miniature Pumpkin
1 miniature pumpkin
salt
freshly ground pepper
1-2 tablespoons cream, milk or marscarpone cheese
1 fresh or dried sage leaf
grated Fontina or Gruyére cheese
Preheat oven to 350 degrees F. Slice off the top 1/2-inch of the pumpkin,
scoop out the seeds, and rub salt and pepper into the cavity. Pour in the
cream, add the sage leaf and the cheese, replace the lid, and bake in a pan
until tender, 35 to 45 minutes. Take care not to overcook the squash or it
might split and collapse in the oven.
SWISS CHARD
French Style Swiss Chard
1 tablespoon olive oil
4 cups coarsely shredded Swiss chard
2 cloves garlic, minced
4 tablespoons grated Parmesan cheese
Heat a large heavy skillet over medium high heat. Add the olive oil, Swiss
chard, and garlic. Sauté the mixture for about 5 minutes, or until the Swiss
chard wilts. Sprinkle with the cheese and serve immediately.
Makes 4 servings.
Source: www.perfectentertaining.com
Swiss Chard with Raisins & Pine Nuts
3/4 pound Swiss chard
1/4 cup pine nuts
2 tablespoons olive oil
1/2 medium onion, finely chopped
2 tablespoons golden raisins
finely chopped
1/2 cup water
Salt and black pepper
Tear chard leaves from stems, and then coarsely chop stems and leaves separately.
Toast nuts in oil in a wide 6 to 8-quart heavy pot over moderate heat, stirring
constantly, until golden, 1½ to 2 minutes. Transfer nuts with slotted spoon to
paper towels to drain and season with salt. Cook onions in the oil remaining in
the pot, stirring occasionally, 1 minute, then add chard stems. Cook, stirring
occasionally, 2 minutes. Add raisins and 1/4 cup of the water and simmer, covered,
until stems are softened, about 3 minutes. Add leaves and remaining 1/4 cup water
and simmer, partially covered, stirring occasionally, until leaves are tender,
about 3 minutes. Season with salt and pepper. Sprinkle toasted pine nuts over
the top. Serves 2.
Russian Swiss Chard Soup
1 lb. cleaned Swiss chard
2 tbsp. butter
2 tbsp. flour
1 1/2 cup chicken broth (canned or freshly made)
1/2 cup milk or sour cream
First melt butter in a wide, heavy pan. Add chopped or thinly sliced stems and
cook, covered, for 3-4 minutes. Stir in chopped leaves and cook for 3-4 minutes
more. Sprinkle with 2 tablespoons flour and stir until blended. Gradually blend
in chicken broth and milk or sour cream. Cook and stir until slightly thickened.
If a smooth green soup is preferred, whirl mixture in a blender until it has the
consistency desired. Season to taste with salt and pepper. Makes 4-6 servings.
Chicken Chard Recipe
4 cups Swiss Chard, washed and drained
Cooking spray
1 cup onion, chopped
3 garlic cloves, minced
6 oz chicken breast meat, cubed
2 tbsp. water
1 cup rice, cooked
1 tbsp. low-sodium soy sauce
1/2 cup cheddar cheese, shredded
Preheat broiler. Cut stems off Swiss Chard leaves and dice. Cut leaves into 1/2"
strips. Spray non-stick skillet with cooking spray. Cook chard stems, onion, garlic
and chicken over medium heat for about 8 minutes. Add leaves and 2 tablespoons water;
cook another 3 minutes, until chard is limp. Add soy sauce and rice and cook another
2 minutes. To serve, divide mixture between two over-proof serving plates and sprinkle
cheese evenly over top. Place under broiler for 2 minutes.
Makes 2 servings.
Source: Try-Foods, Intl., 1999.
Penne with Swiss Chard & Asiago Cheese
1 cup penne pasta
4 cups coarsely chopped Swiss chard
½ can cannelloni beans (or other white beans), drained
1 tablespoon olive oil
¼ cup shredded Asiago cheese
½ clove garlic, smashed
salt & pepper
In a large pot of boiling salted water, cook penne pasta 8-10 minutes or until tender,
but firm. Add Swiss chard and cook 1 minute; drain well. In a large serving bowl,
combine remaining ingredients. Add pasta mixture; toss well. Season to taste.
Serves 2.
Sautéed Swiss Chard
1 bunch Swiss chard
2 tablespoons olive oil
1/3 cup pine nuts
1 onion, chopped
3 cloves garlic, minced
½ teaspoon hot pepper flakes (optional)
½ teaspoon salt
Trim bottom 1/4 inch from Swiss chard stems; discard. Cut stems into 1 inch lengths;
coarsely chop leaves. Set aside. In large skillet, heat oil over medium-high heat; cook
chard stems, pine nuts, onion, garlic, hot pepper flakes (if using) and salt, stirring
occasionally, until stems are almost tender, about 8 minutes. Add leaves; cook until
wilted, about 3 minutes.
Makes 4 servings.
Penne with Swiss Chard & Garlic
1 pound Swiss chard or beet greens
6 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 pound penne or rigatoni pasta
Salt and freshly ground black pepper
1/2 cup freshly grated parmesan cheese, for serving
Bring about 4 quarts of water to a rapid boil in a large pot. Wash the chard or beet greens
in a large bowl of cold water and let drain. Cut the leafy parts of the greens away from the
stems. If you want to use the stems, chop them into pieces about 1/4 inch across. Heat 2
tablespoons of olive oil in a wide sauté pan over medium heat, add the garlic and the chopped
stems (if you're using them), and stir for about 2 minutes. Stir in the chopped greens and
continue stirring until the greens are wilted, 5 to 10 minutes. Remove from the heat and stir
in the rest of the olive oil. While the greens are cooking, pour the pasta into the boiling water
and cook until al dente. Drain the pasta, put it back in the empty pot, and pour over the chard
or beet greens and the parmesan cheese; toss quickly. Season with salt and pepper and serve immediately.
Pass extra cheese at the table.
Swiss Chard Wraps
9-10 Swiss chard leaves
1 large tomato, sliced and cut in half
1/2 cup Mozzarella cheese, grated
2 tbsp. olive oil
1 tbsp. onion flakes
Salt and pepper
Steam Swiss chard for a few minutes. Do not overcook. Open leaves and brush on olive oil lightly.
Put tomato slice in center of leaf - top with pinch onion - salt and pepper and one tablespoon
cheese. Fold leaf around tomato - this will hold together well. Put on grill until hot - can
turn once. Works best if you use a 2 sided grill that holds food in place. This can also be cooked
in oven at 400 degrees for 10 minutes on a cookie sheet.
TOMATILLOS
Tomatillo Salsa Verde Recipe
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down
on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly
blacken the skin. Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar
in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
Season to taste with salt. Cool in refrigerator. Serve with chips or as a salsa accompaniment
to Mexican dishes. Makes 3 cups.
TOMATOES
Tomato Salad
(This is a family favorite…)
2 large tomatoes, sliced
½ onion, sliced thinly
1 tablespoon olive oil
1 teaspoon apple cider vinegar (or salad vinegar)
1 teaspoon salt
1 garlic clove, crushed
In a salad bowl, add tomatoes and onions. In a separate bowl, combine
olive oil, vinegar, salt and garlic to make a vinaigrette. Pour the
vinaigrette over the tomatoes and onions and toss. Add additional salt
to taste. Refrigerate 10-15 minutes before serving.
Serves 4.
Creamy Tomato Onion Soup
3/4 cup onions, chopped
3 tbsp. defatted chicken stock
3 cups pureed fresh tomatoes
1 tsp. sweet basil
1 tbsp. garlic powder
1/4 tsp. coarsely ground pepper
3/4 cup tofu, drained
In a medium saucepan, sauté onions in chicken stock until transparent.
Add pureed tomatoes along with next three ingredients. Simmer 10-15
minutes. In a blender or a food processor, process tofu until smooth
and stir into the tomato mixture. Simmer and serve hot.
Ripe Tomato Pie
1 9-inch pie shell
½ teaspoon each salt & pepper
1 teaspoon chopped chives
1 cup mayonnaise
3 large ripe tomatoes, peeled & sliced
½ teaspoon each basil & oregano
4 large green onions & tops, chopped
oregano, chopped (optional)
1 cup grated cheddar cheese
Bake crust at 350 degrees 6-8 minutes until lightly brown. Put tomatoes in
pie shell in layers, sprinkling each layer with salt, pepper, basil, oregano,
chives and onions. Combine cheese and mayonnaise and spread on top of tomatoes.
Bake at 350 degrees 30 minutes.
Serves 6-8.
From: Catering to Columbia by Gale Kennedy
**This recipe is courtesy of a fellow Desert Roots Farm CSA member – thanks! **
Shopska Salad
1 medium cucumber, chopped
1 large tomato, chopped
1/2 sweet onion, chopped
1 or 2 Hungarian wax (yellow) peppers, chopped
lemon juice
parsley, chopped
oregano, chopped (optional)
feta cheese
Combine the chopped veggies and drizzle with olive oil and lots of lemon juice.
Top with parsley, oregano, and crumbled feta. Good served with bread and olives.
**This recipe is courtesy of a fellow Desert Roots Farm CSA member – thanks! **
TURNIPS
Turnip Fries
Chop the turnip into french-fry strips and lightly coat with olive oil.
Place on a flat baking sheet and sprinkle with sea salt and perhaps a
little ground pepper, cayenne pepper, dried parsley or dried basil.
Bake at 350-375 degrees for 20 minutes.
Or, sprinkle a few of the above mentioned herbs and spices on thinly
sliced turnip "rounds", and bake at 400 degrees for 11-14 minutes.
Sicilian Style Baked Turnips
4 medium turnips, peeled & sliced in 1/8” rounds
1 medium red onion sliced into paper thin rounds
7 plum tomatoes sliced into ¼” rounds
2 tsp. extra virgin olive oil
½ tsp. salt
½ tsp. black pepper
1 tablespoon fresh oregano (or 1 tsp. dried oregano)
Preheat oven to 350F. Arrange half of the turnips in an overlapping
pattern in prepared 9 x 13 x 2-inch baking dish. Scatter half of the
onion slices over top. Arrange half of the tomatoes over the onions.
Brush surface of tomatoes with 1/2 the oil. Sprinkle the seasonings
over top. Arrange second layer the same as first with the remaining
ingredients. Cover with foil and bake until turnips are tender when
tested with the tip of a knife, about 55-60 minutes. Remove from oven.
Prior to serving, broil until a light crust forms on surface,
about 3-4 minutes.
Roasted Turnips in Wine
1 bunch turnips, peeled and cubed
1 cup red wine
1/4 cup honey
2 tablespoons butter
Place turnips in saucepan; add remaining ingredients and enough water to
barely cover (you may also add other root vegetables: carrots, parsnips, etc.).
Simmer until tender. Pour into baking dish and bake at 350 degrees for 1/2 hour.
Serve with rice or chicken. 2-3 servings.
Turnip, Noodle & Tomato Soup
(Great on a cold day…)
2 turnips, cut into small dice (if turnips are small, use 4-5)
2/3 cup noodles, broken in pieces
4 tomatoes, chopped
6 cups water
1 tablespoon butter
seasonings to taste
To prepare this Turnip, Noodle And Tomato Soup recipe, first put all ingredients
in a kettle. Cover. Let cook for about 45 minutes. Then serve and enjoy.
Turnips with Swiss Chard & Lemon
1 teaspoon olive oil
1 tablespoon slivered garlic
1 pound turnips, thinly sliced
1 pound Swiss chard, roughly chopped
1 teaspoon chopped lemon zest
3 tablespoons fresh lemon juice
salt & pepper, to taste
In a large heavy skillet, heat the oil over medium heat. Add the garlic and sauté,
stirring, until it starts to brown. Remove with a slotted spoon. Add the sliced
turnip to the pan and sauté for 5 minutes, stirring, until it is just cooked and
begins to brown. Turn the heat to medium-high and return the garlic to the skillet.
Stir in the chard and zest; sauté for 1 to 2 minutes. Turn the heat off, cover,
and steam for 5 minutes. Season with lemon juice and salt and pepper to taste.
Serve immediately.
WATERMELON
Watermelon Lemonade
6 cups watermelon cubes (seeds removed)
1/4 cup raspberries
1 cup water
1/3 cup sugar
1/2 cup lemon juice
A refreshing twist on the all-time favorite, lemonade. Watermelon juice frozen
in ice cube trays is a great way to cool lemonade or other beverages. Place
watermelon, raspberries and water in container of electric blender, cover and
blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar
and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour.
Watermelon & Cucumber Salad
3 cups watermelon chunks, seeds removed if desired
2 cucumbers, sliced
1 jalapeno, chopped fine
2 Tablespoons red wine vinegar
1/4 teaspoon salt
Mix all ingredients together and let stand at least 15 minutes for
flavors to blend.
*This recipe was contributed by a Desert Roots Farm CSA member - THANKS!*
Watermelon Yogurt Breakfast Parfait (YUM!)
1/3 cup low fat granola
¾ cup de-seeded watermelon chunks
5 ounces low fat banana (or other substitute) yogurt
In a large, cylindrical glass, 'to go cup' container or plastic glass,
create the following parfait:
Bottom layer: Low fat Granola
Next Layer: Small chunks of seeded watermelon
Next Layer: Banana Yogurt
Next Layer: Low fat Granola
Next Layer: Small chunks of seeded watermelon
Top Layer: Banana Yogurt
Serves 1.
WHEAT BERRIES
Wheat Berry – Black Bean Soup
1 tablespoon olive oil
4 cups chopped onion
1 3/4 cups chopped carrot
1 cup chopped celery
3 garlic cloves, minced
1/2 cup uncooked wheat berries (hard winter wheat)
4 1/3 cups water, divided
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/2 cup sun-dried tomatoes, packed without oil, chopped
2 teaspoons ground cumin
2 (15-ounce) cans black beans, rinsed and drained
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon tomato paste
Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery,
and garlic; sauté 15 minutes or until tender. Stir in wheat berries; sauté 2 minutes.
Add 4 cups water and broth; bring to a boil. Partially cover, reduce heat, and simmer
1 hour. Stir in sun-dried tomatoes, 2 teaspoons cumin, and beans. Remove 1 1/2 teaspoons
adobo sauce from can of chipotle chiles; reserve remaining chipotle chiles and adobo sauce
for another use. Add adobo sauce to onion mixture; simmer 30 minutes or until wheat berries
are tender. Combine remaining 1/3 cup water and tomato paste in a bowl, stirring with a whisk.
Add tomato paste mixture to onion mixture. Simmer for 15 minutes. Yields 8 servings.
ZUCCHINI
Stuffed Zucchini
2 large zucchini
1 cup frozen corn
1/2 cup 2% cottage cheese
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons green onion, chopped
1/4 cup grated Parmesan cheese
Cut zucchini in half lengthwise and scoop out seeds. Combine remaining
ingredients except cheese and mix well. Spoon filling into zucchini halves
and top with Parmesan cheese. Place zucchini in a baking dish sprayed with
nonstick cooking spray and bake uncovered at 350 degrees for 15-20 minutes.
Makes 4 Servings
Serving Size: 1/4 zucchini with filling
Source: www.24hourfitness.com
Stuffed Zucchini
(This recipe is my favorite...)
4 medium sized zucchini squash, cut lengthwise and cored
STUFFING:
1/4 lb hot Italian sausage - cooked, crumbled & drained
4 oz. goat cheese
4 oz Mozzarella cheese, grated
2 cups diced tomatoes, canned or fresh
1 tsp. fresh basil, chopped fine
1 tsp. salt or to taste
1 tsp. ground black pepper or to taste
TOPPING:
2 Tablespoons Parmesan cheese
Place the zucchini in a baking dish. Mix stuffing ingredients
together. Stuff the halved zucchini with the stuffing mixture, equally
distributing it among the 8 halves. Top with the Parmesan cheese
and bake covered in a 350 degree oven for 30 minutes or until zucchini
is cooked to your liking.
Serves 4
Source: www.thegutsygourmet.net
Crunchy Zucchini Sticks
3 medium zucchini
1/2 cup wheat germ
1/2 cup finely chopped almonds
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 cup margarine or butter, melted
Cut each zucchini lengthwise into fourths, then lengthwise into halves to form
sticks. Cut each stick lengthwise into halves (each zucchini makes 16 sticks).
Mix wheat germ, almonds, cheese and salt in plastic bag. Roll about 8 zucchini
sticks at a time in margarine until evenly coated. Lift with fork. Shake sticks
in wheat germ. Lay on an ungreased cookie sheet. Cook in 350 degree oven until
crisp and tender, about 15 minutes.
Serves 6.
Zucchini Pizza Strips
1 large zucchini, rinsed and ends trimmed
1 medium tomato, cored and coarsely chopped
1 medium carrot, grated
4 fresh basil leaves, cut into thin strips
¾ cup grated mozzarella cheese
Preheat oven to 400 degrees. Cut the zucchini lengthwise into flat strips about 1/4
inch thick. Add the zucchini strips to one inch of boiling water and cook for 3
minutes, covered. Remove the strips to a foil-lined baking dish using a slotted spatula.
Sprinkle the zucchini with the tomato, carrot, and basil. Top each with some cheese.
Bake 20 minutes, until the cheese has melted. Serve warm.
Baked Zucchini Half Shells
1 lg. zucchini
4-6 chopped cherry tomatoes
1 lg. onion, chopped
Bread crumbs or 4 saltine crackers, crumbled
4 oz. Mozzarella cheese
Cut zucchini in half then lengthwise. Scoop out pulp and chop up, leaving a 1/4 to 1/3
inch shell. Sauté onion, zucchini and cherry tomatoes in frying pan until zucchini is
tender, 3 to 5 minutes. Put sautéed ingredients into scooped out shells. Sprinkle with
cracker crumbs or bread crumbs. Top with Mozzarella cheese, sprinkle on evenly. Bake at
350 degrees in preheated oven for 15 to 20 minutes, until cheese is melted and bubbly.
Grilled Zucchini with Basil-Parmesan Dressing
8 zucchini, trimmed and halved lengthwise
5 tablespoons olive oil
½ cup chopped basil
1/3 cup freshly grated Parmesan cheese
2 tablespoons balsamic vinegar
Prepare grill (medium heat). Place zucchini on a large baking sheet; brush all over
with 3 tablespoons oil. Sprinkle with salt and pepper. Grill until tender and brown,
turning occasionally, about 10 minutes. Transfer to a plate and cool. Cut zucchini
diagonally into 1-inch wide pieces and place in a large bowl. Add basil, Parmesan cheese,
balsamic vinegar, and remaining 2 tablespoons oil and toss to blend. Season to taste
with salt and pepper, and serve.
Baked Zucchini & Ground Beef
3 tbsp. oil
3 lbs. sliced zucchini
1/3 c. chopped onion
1 1/2 pkgs. Italian spaghetti sauce (dry)
1 3/4 c. water
1 tbsp. oil
1 (6 oz.) tomato paste
1/4 c. Parmesan cheese
1/3 c. bread crumbs
1 (8 oz.) pkg. mozzarella cheese
Combine first 3 ingredients and saute until tender. Put in 2 quart casserole dish.
Brown the beef. Add one package of sauce, water, tomato pate and 2 tablespoons oil.
Heat to a boil. Reduce heat and simmer for 10 minutes. Pour over zucchini. Mix
Parmesan and bread crumbs. Sprinkle over top and mix gently. Top with mozzarella.
Bake to a golden brown at 350 degrees.
Serves 4-6.
Balsamic Stuffed Round Zucchini
1 zucchini, round (about the size of a softball)
8 cherry tomatoes, quartered
1 large mushroom, chopped
1 tablespoon white onions, finely chopped
1 tablespoon dried oregano
4 teaspoons balsamic vinegar
1 tablespoon olive oil
2 tablespoons parmesan cheese, finely grated
salt & pepper
Heat the oven to 350°. Put the tomatoes, chopped mushroom, garlic, onion and
oregano into a bowl. Mix to combine and add the balsamic vinegar, mixing until
well combined. Leave to stand for 30 minutes. Cut the zucchini in half
lengthways, and using a teaspoon scoop out and discard the pulp. Heap the
tomato mixture into the scooped out shells. Grind over salt and pepper to taste,
drizzle over the olive oil, and top with the parmesan cheese. Bake for 45 minutes
or until the shell just starts to go soft.
Serves 2.
Bowtie Pasta with Zucchini, Basil & Mozzarella
12 ounces bowtie shaped pasta, uncooked
4 medium zucchini, cut into matchsticks
1 Tbsp. olive oil
2 cloves garlic, minced
1 cup basil leaves, coarsely chopped
1/2 teaspoon salt, to taste
Pepper, to taste
1 cup shredded lowfat mozzarella cheese
1/4 cup Parmesan cheese
Cook pasta in boiling water until tender. Drain pasta in a colander but reserve
about 1 cup of cooking water. Slice zucchini lengthwise into slices about
1/4-inch thick. Place several slices on top of each other and cut into
little sticks, about 1 1/2 inches by 1/4-inch each. You should have about
4–6 cups of zucchini "matchsticks". Heat olive oil in a 12-inch nonstick
skillet and add garlic and zucchini pieces. Cook over medium heat until the
zucchini pieces are tender and light brown in color. Add about half of the basil
and stir for a minute or two. Add salt and pepper. Pour the cooked pasta into
the skillet and stir so that the juices coat the noodles. If the mixture seems
dry, add some of the reserved cooking water. Finally, add the rest of the basil
and the shredded mozzarella, and stir once more. Top with Parmesan cheese.
Bow-Tie Pasta with Zucchini, Carrots & Chicken
1-1/2 teaspoons olive oil
6 cloves garlic, pressed and divided
2 zucchini, thinly sliced
salt and pepper to taste
10 ounces skinless, boneless chicken breast halves - cut into bite-size pieces
1/2 pound carrots, peeled and thinly sliced
1/2 (16 ounce) package uncooked bow-tie pasta
2 tablespoons butter
1/2 (14 ounce) can chicken broth
1/4 cup and 2 tablespoons water
1/2 (.18 ounce) packet chicken bouillon granules
1/4 cup grated Parmesan cheese
Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute,
until golden brown. Place zucchini in the skillet, season with salt and pepper,
and cook until tender. Set aside. Place chicken in the skillet, and cook 10
minutes, or until juices run clear. Place the carrots in a pot with enough
water to cover, and bring to a boil. Cook until tender, drain, and set aside.
Bring a large pot of lightly salted water to a boil. Add bow-tie pasta and cook
for 8 to 10 minutes or until al dente; drain. Melt the butter in the skillet
over medium heat, and cook the remaining garlic until golden brown. Pour in the
chicken broth and water, and stir in bouillon granules until dissolved. Gradually
stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking
until heated through. Gently toss with pasta to serve.
Serves 4.
GOT LEFTOVER VEGGIES??!!
For anyone who has veggies left at the end of the week...
You can make a great soup stock by taking all the old veggies, bring them to
a boil then simmer them covered for 20 minutes. After that time all the
vitamins and minerals are now in the stock and not in the veggies. You then
drain the veggies into a storage container and you have a great stock for
potatoes, rice, or soup. It also makes a great addition to gravies for sauces.
This is a great way to save the "good stuff" out of veggies that are a little
to old to eat fresh.
* This great tip is courtesy of a fellow Desert Roots Farm CSA member – Thank You! *
Braised Spring Vegetables
* You can omit or substitute vegetables as they are
available or to suit your taste. *
4 baby leeks, including a little of the pale green
6 young slender carrots
12 baby turnips or about 6 small
1 bunch radishes
½ pound asparagus spears, tough stems snapped off
salt and black pepper, to taste
2 tablespoons butter
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
Wash vegetables well. Trim and slice leeks lengthwise; rinse and drain. Cut all
but about one-half inch of the carrot greens off; peel and wash again. Slice carrots
in half lengthwise. Leave about one-half inch of turnip greens attached. Peel turnips
with paring knife up to the "shoulders," leaving pink part. Leave smaller turnips whole;
cut large ones in half or into quarters lengthwise. Leave about one-half inch of greens
attached to radishes and cut them in half lengthwise. Bring six cups of water to boil
and add one and one-half teaspoons salt. Blanch carrots, turnips and radishes about seven
minutes, then scoop them out and set aside. Blanch asparagus spears about two minutes;
remove and rinse with cold water. Reserve vegetable cooking water. Melt one tablespoon
butter in a large, deep saute pan. Add leeks and cook over cooking water and all the
blanched vegetables except for the asparagus. Add one tablespoon chopped parsley and salt
and pepper to taste. Simmer, uncovered, until vegetables are fully tender, 10-15 minutes,
adding a little more vegetable cooking water if needed. During the last three minutes of
cooking, add the blanched asparagus and remaining tablespoon of butter and simmer until
asparagus is warmed through. Remove pan from heat and add remaining chopped parsley,
lemon juice, salt and pepper to taste. Makes 4-6 servings.