Lots of yummy recipes!

We wanted to share a few of our favorite recipes from the farm with you that incorporate the fare you receive each week.  Hopefully, one of our favorite recipes becomes one of your favorites too!!  There are 3 to 5 recipes for each of the 20 or so veggies I grow.

The trip is short from our farm to your table, but the creative recipes are endless. 

Enjoy, and see you next season!

1/4 cup  oil-packed sun-dried tomatoes , rinsed, and minced
2    tbs   minced red onion
3    tbs   red wine vinegar
8    oz    penne pasta (about 2 1/2 cups)
2    cups arugula (lightly packed)
1    tbs   minced fresh parsley leaves
2    tbs   extra virgin olive oil
2    tsp Dijon mustard
1          small garlic clove , minced or pressed through a garlic press
1/8 tsp red pepper flakes
1/3 cup grated provolone cheese
           ground black pepper and salt to taste
1    Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar, and 1/4 tsp salt together; set aside. Bring 4 quarts of water to a boil in a large Dutch oven. Stir in 1 tablespoon salt and the pasta; cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer it to the bowl with the vegetables. Add the arugula and parsley; toss to combine.
2    Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic, and pepper flakes together in a small bowl, then toss with pasta and vegetables until combined. Stir in the provolone and season with salt and pepper to taste.
Servings: 6

1/2 cup strawberries, sliced
1/3 cup white wine vinegar with tarragon
1/3 cup finely chopped shallots
1/4 cup water
2    tbs  honey
1    tbs  olive oil
1/4 tsp  freshly ground black pepper
1    Place of the all ingredients in a blender; process until smooth.
Servings: 6
Vinaigrette will keep in the refrigerator for up to a week.
2 beets
1 bunch arugula, rinsed and dried
2 fresh peaches, peeled, pitted and sliced
2 shallots, chopped

¼ cup pistachio nuts, chopped
4 ounce goat cheese, crumbled
¼ cup walnut oil
2 tbs balsamic vinegar
salt and pepper to taste

1    Preheat oven to 400 degrees.  Remove beet skins, slice beets and roast until tender, about 40 minutes.  Let the beets cool to room temperature or refrigerate until cold. 
2    Place the arugula into large mixing bowl.  Add sliced beets and peaches, sprinkle with shallots, pistachios and goat cheese.  In separate bowl, whisk together walnut oil, balsamic vinegar, salt and pepper until emulsified and pour over the salad mixture.  Toss well and serve
Servings: 4

2/3  cup    vegetable stock
1/4  cup    red wine vinegar
2    tbs     shallots, minced
2    tsp     cornstarch
1    tsp     salt, or to taste
1    pinch fresh ground black pepper
1.5   tsp       prepared mustard
2     tbs       extra virgin olive oil
1/2   tsp       maple syrup
2     tbs       fresh basil, minced
2     tbs       fresh parsley, minced
1    In a small saucepan whisk together the stock, vinegar, shallots, cornstarch, salt and pepper. Place on high heat and whisk continuously until it comes to a boil and thickens. Remove from the heat and whisk in the mustard, then the extra virgin olive oil and maple syrup. Add the fresh herbs just before serving. Season to taste.
Servings: 6

Basil Pesto
2    cups packed fresh basil leaves
2-3        cloves garlic
1/4 cup  pine nuts or walnuts
2/3        cup       extra virgin olive oil
½ cup Parmesan cheese
salt and freshly ground black pepper, to tast
1    Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper.
Servings: 20

Bruschetta  with Tomatoes & Basil
This is the classic bruschetta, although you can substitute other herbs. Decrease the quantity of stronger herbs, such as thyme or oregano.
4          medium tomatoes , ripe, (about 1 2/3 pounds), cored and cut into 1/2-inch dice
1/3 cup shredded fresh basil leaves
1          loaf country bread, sliced crosswise into 1-inch thick pieces, ends removed
1        large clove garlic , peeled
3  tbs  extra-virgin olive oil
1    Mix tomatoes, basil, and salt and pepper to taste in medium bowl. Set aside.
2    Broil or grill bread until golden brown on both sides. Place toast slices on large platter, rub garlic over tops, then brush with oil.
3    Use slotted spoon to divide tomato mixture among toast slices. Serve immediately.
Servings: 4

3    lbs cooked beets
2    medium onions
1/2 lb raisons
1    tsp salt
1    cup brown sugar
1 ½ cups cider vinegar
6    cloves
1    tsp allspice
1/2 tsp mace or nutmeg
6    peppercorns
1    Peel and dice beets; set aside. Chop onions and raisins and place into a saucepan along with salt, sugar, and vinegar.
2    Tie spices in cheesecloth, add to mixture, bring to a boil, cover, and simmer until onions are tender, about 20 minutes.
3    Add the diced beets and continue cooking until mixture has softened but the beets retain some texture. Remove spice bag and pour chutney into hot sterilized jars; cover and seal. If you're using within a week or two, there's no need to sterilize-just cool to room temperature, cover, and refrigerate. Serve chilled.
Servings: 6
2   small      red onion, sliced
1   cup         white wine vinegar
10 small      beets
2   tbs          olive oil
2   tsp          sea salt
1   small slice of crusty bread
2   tbs          red wine vinegar
1   each       clove garlic, chopped
            salt and freshly ground black pepper to taste
1/4 cup marjoram leaves
3    tbs  capers drained
1/2 cup Pine nuts
1    cup Parsley -- chopped
2    tbs  olives
1/2 cup olive oil
1    Toss onions with enough vinegar to nearly cover them; refrigerate. Trim beets, leaving on an inch of stems and tails. Discard stems and any wilted leaves. Wash the good leaves; steam until tender, 3-5 minutes. Drain; chop coarsely.
2    Toss beet roots with a little olive oil and sea salt. Steam until tender, about 25 minutes. Slip off skins, trim off tops and tails, quarter the beets, place in a bowl, and sprinkle with a little vinegar.
3    To make sauce: Soak bread in vinegar on a plate. Pound garlic with 112 tsp salt in a mortar, then work in marjoram, capers, half the pine nuts, parsley, and olives, until coarsely pureed.
4    Add soaked bread and olive oil; work it until sauce is thick. Add pepper and more vinegar, if desired. Toss beets with sauce, leaving streaks throughout.
5    Place greens on small plates or large platter. Place beets on greens. Drain onions; strew them over beets. Garnish with remaining pine nuts.
Servings: 4

6  scallions , sliced thin on diagonal
2  bok choy, chopped thinly
2  tbs  oil
3  fresh red chilies, cut into thin strips
4  garlic cloves, thinly sliced
1  tbs  peanuts, chopped
2  tbs  lime juice
1  cup coconut milk
1    To make the dressing, blend together the lime juice and the coconut milk.
2    Heat the oil in a wok or pan and stir-fry the chilies until crisp. Transfer to a plate using a slotted spoon.
3    Stir-fry the garlic for 30-60 seconds and transfer to the plate with the chilies.
4    Stir-fry the white parts of the scallions for about 2-3 minutes, then add the green parts and stir-fry for another minute. Add to the chilies and garlic.
5    Bring a large pan of salted water to a boil and add the bok choy. Stir for a few times and then drain immediately.
6    Place the warmed bok choy in a large bowl, add the coconut dressing and stir well. Spoon into a large serving bowl and sprinkle with peanuts and the stir-fried chili mixture. Serve either warm or cold.
Servings: 4
To modify:  remove fish sauce and/or use chili powder instead of fresh chili

1    head bok choy
2    tbs  peanut oil
1    tbs  grated ginger
1    tbs  minced garlic
1/2 cup chicken stock
1    tbs  toasted sesame oil
2 tbs     soy sauce
2 tsp     rice vinegar
1 tsp     sugar
2 tbs     sesame seeds
Salt and pepper to taste
1    Trim the root end off the bok choy. Slice the leafy portions of the plant from the stalks. Juliene the leaves and stalks keeping the two piles separate.
2    Heat a large heavy skillet or wok until it begins to smoke. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly.
3    Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste.
4    Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes.
5    Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste.
Servings: 4
4 cups  finely chopped broccoli florets
1/3 to ½ cup dried cherries (or raisins or dried cranberries)
1/3 to ½ cup finely chopped sweet red or yellow pepper
¼ cup   finely chopped red onion
2 to 3 tsp  balsamic vinegar
1 to 2 tbs  extra-virgin olive oil
1/8     tsp  sugar
Sea salt and freshly ground black pepper to taste
1    Toss all ingredients and serve. 
Servings: 4

Pan-Roasted Broccoli with Creamy Gruyere Sauce
The florets are cut into small pieces so that they cook quickly and evenly. The hardier stalks are sliced on the bias for maximum caramelization.
3      tbs  water
1/4   tsp  table salt
1/8   tsp  ground black pepper
2      tbs  vegetable oil
1 3/4 lbs           broccoli , florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)
         For Sauce
1      tbs unsalted butter
1      medium shallot , peeled and sliced into thin rings (about 2 tablespoons)
1/2 cup heavy cream
1/2 tsp  Dijon mustard
1/2 tsp    dry sherry
     pinch            cayenne pepper
1/8 tsp table salt
3   tbs  very finely grated Gruyère (about 3/4 ounce), plus additional 1 to 2 tablespoons
1   tsp   fresh lemon juice
1    For Broccoli: Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
2    Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more. Transfer broccoli to medium bowl and set aside.
3    Melt butter in now-empty skillet over medium heat. When foaming subsides, add shallot and cook, stirring frequently, until golden and softened, about 2 minutes. Stir in cream, mustard, sherry, cayenne, and salt. Increase heat to medium-high and cook until mixture bubbles and thickens, about 1 minute. Off heat, add cheese and lemon juice; stir until cheese is melted. Add broccoli and stir to reheat and coat. Transfer to serving dish, sprinkle with additional cheese, and serve immediately.
Servings: 4

1     head broccoli
1 1/2      tbs olive oil
1/2   tsp garlic salt
1     tsp balsamic vinegar
1/4 tsp sugar
1/4 tsp ground black pepper
1/8 tsp fennel seeds
1    Heat oven to 400 degrees.  Break broccoli head into medium florets and toss with remaining ingredients. 
2    Arrange in a single layer on baking sheet.  Do not clean the bowl used to mix the ingredients.  Bake on bottom rack of oven, covered with foil for 10 minutes.  Remove foil and continue baking for another 12 minutes.
Servings: 4

4 cups packed thinly sliced red or green cabbage (about a pound)
3 cups peeled; sliced tart apples
1 cup sliced red onion
1 ½ cup   apple cider or beer
1 ¼ cup cider vinegar
1     tsp  caraway seeds (optional)
1/2   tsp  salt
             coarsely ground black pepper to taste
1    Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with bratwurst, kielbasa, or sautéed mushrooms
Servings: 6
1 tbs olive oil
1 ½ medium onion, minced
2 cloves garlic
1 lb  cabbage, minced
1 large carrot, chopped fine
1 ½ cup water
1 red bell pepper, d and minced
1 ½ tsp garlic salt
1 ½ tsp    salt
2 tbs     cashews, chopped
               Fresh ground pepper to taste

1    In large skillet, heat the olive oil over medium heat. Add the onions and sauté them, stirring frequently for five minutes or until they've softened.
2    Add the garlic, cabbage and carrot to the onions. Add the water and simmer the veggies, stirring occasionally for about 5-8 minutes or until the water has evaporated.
3    Stir in bell pepper, salt and pepper to taste. Sauté the hash for another minute and toss in cashews and serve.
Servings: 4

Nan's Cabbage Stew
2  tbs     vegetable oil
2  lbs     stew beef chunks (or not)
3  quarts water
1  head   cabbage, shredded
1  tbs     onion flakes
1/2   cup sugar
1 ½ tbs salt
1/4   cup red wine vinegar
1/2   cup ketchup
1    If using meat, heat oil in a large stock pot.  Brown meat on all sides.  Add remaining ingredients and bring to a boil.  Reduce heat to medium low and continue to cook for 2 1/2 to 3 hours,
Servings: 10

       cleaned, shredded green cabbage
     non-iodized canning salt
1    Weigh the shredded cabbage. For every pound of shredded cabbage you'll need 2 scant tsp of salt.
2     Place cabbage in large, clean bowl; add the salt and toss well with clean hands. Toss until the salt is very evenly distributed throughout the cabbage. Let mixture stand until limp, 15-20 minutes;
3    Pack the cabbage into a clean ceramic crock or glass jug, pressing it down with each addition of cabbage. Fill the crock no higher than a couple of inches below its rim. Place a clean plate on top of the cabbage• and weigh the plate down with a clean jar filled with water.
4    Place this contraption in a cool place, like your basement (60 degrees or cooler is good, but not freezing). Over the next several hours, press on the jar to release liquid from the cabbage. The liquid has to cover the cabbage, so if it hasn't done so after several hours, remove some of the cabbage and replace the weights. Once it's covered with liquid, you can let alone to ferment. Fermentation will take around 14 days. (You'll notice some bubbles-and odors!-within a day or two.) A scum or mold may form; if so, just skim it off. Don't worry about the scum or the odor-that's just part of the deal with sauerkraut. For fun, taste the cabbage every day or two and notice the change in acidity and flavor as it ferments.
5    When sauerkraut reaches desired flavor, can it, pack it into plastic bags or containers and freeze, or pack it into jars and refrigerate. The sauerkraut may be eaten as is, but the flavor improves when you simmer it with caraway seeds 20-60 minutes.
Servings: 10

As the sweetness of carrots changes from batch to batch you may wish to add a little maple syrup or other sweetener to the finished soup to round out the flavor
6    cups carrots, large dice
1    cup  onions, small dice
1    cup  celery, small dice
5    tsp   gingerroot, minced
1    tsp   Salt
1/2 tsp   ground cinnamon
7    cups water
1/3 cup   almond butter
3    tbs    soy sauce
1    pinch black pepper freshly ground
3    tbs    toasted almonds, chopped
1    tbs    parsley, finely chopped
1    Place the carrots, onions, celery, ginger, salt and cinnamon into water and bring to a boil. Simmer for 20 minutes or until carrots are tender. Cool to room temperature
2    Blend together with almond butter, soy sauce and black pepper.
3    Reheat, season to taste and serve garnished with toasted almonds and chopped parsley.
Servings: 10
Vegetables and ginger may be sautéed first in 1 tablespoon of canola oil; then proceed as above. Add a little juice and or zest from citrus such as lemon, orange or lime. Carrot juice can be added to the soup to intensify the flavor.

2    lbs  carrots, diced
1/2 cup pistachios
2    tbs  butter
1 tbs honey or maple syrup
          salt to taste
1    Toast the pistachios while chopped or whole baby carrots steam for 5 minutes
2    Combine carrots with nuts and sauté in butter for a few more minutes.  Toss with honey and a pinch of salt.
This I think Gramp made to his taste.  Doesn't the wording sound like a retired civil engineer?
6    carrots sliced into 1/4-inch rounds
"enough"           butter
1/4      cup   sugar
1/4      tsp    candied ginger root
1    Boil carrots in a little water until tender (I slice them in rounds).  When water has almost boiled out add enough butter and sugar to glaze to your liking.  Add candied ginger root to the sugar after cutting it into bits at the rate of about 1/4 tsp for 1/4 cup sugar for 6 carrots.
Servings: 4


3  cups finely chopped chard leaves, packed
4  cups chicken broth
           salt (if necessary) and pepper
4  oz  cream cheese, cubed and at room temperature
1    Combine chard and chicken broth in a pot. Bring to simmer and cook until chard is wilted and tender, about 6 minutes. You may leave it as is or puree it with an immersion blender or in
2    Season to taste with salt (if you've used canned stock, you may not need to add salt) and pepper. Divide the cubed cream cheese into 3 or 4 soup plates. Pour the hot soup over the cream cheese and serve immediately.
Servings: 4

1  bunch Chard
2  tbs     olive oil
1 tbs lemon juice
         salt and freshly ground black pepper to taste
1    Separate washed chard leaves from the stems and chop.  Steam stems for 5 minutes, then add chard leaves and steam another 5 minutes. Toss with olive oil, lemon juice and salt and pepper.
Servings: 4

2  tbs   vegetable oil
3          onions, minced (about 3 cups)
1  lb     Swiss chard, stems and leaves separated; stems cut into 1/4-inch pieces and leaves chopped coarse
6          garlic cloves, minced
6  cups vegetable broth
1  lb     carrots, peeled and cut into 1-inch chunks
1          (15-ounce) can tomato sauce
12  oz   portobello mushroom caps, gills and cut into 1/2-inch chunks
1    cup brown or green lentils, rinsed and picked over
2          bay leaves
1    tbs  minced fresh thyme or 1 tsp dried
1/2 oz   dried porcini mushrooms, rinsed and minced
1    tbs  balsamic vinegar
            Ground Pepper
            Grated Parmesan cheese, for serving (optional)
            Extra-virgin olive oil,  (optional)
1    Heat oil in a nonstick skillet over medium heat until shimmering. Add the onions, chard stems, garlic, and 1/4 tsp salt and cook until vegetables are softened and lightly browned, 10 to 12 minutes.
2    Transfer the onion mixture to the slow cooker and stir in the broth, carrots, tomato sauce, mushrooms, lentils, bay leaves, thyme, and dried porcini mushrooms until evenly combined. Cover and cook on low until the stew is thickened and the lentils are tender, 8 to 10 hours.
3    Remove bay leaves. Puree 2 cups of the soup in a blender until smooth and return to slcw cooker. Stir in the chard leaves, cover, and continue to cook until the leaves are wilted and tender, 10 to 15 minutes longer. Stir in the vinegar, season with salt and pepper to taste, and serve with grated Parmesan cheese and extra-virgin olive oil, if desired.
Servings: 6
2/3  cup   lime juice
3    tbs    minced garlic
1/4  cup   apple cider vinegar
1    pinch salt
2/3  cup   packed cilantro leaves
1    dash bottled hot pepper sauce
1    tbs   cumin
1/4  cup   canola oil
1    Place all ingredients except the oil in a blender. Turn on blender. Add oil very slowly through the "hole" in the middle.
Servings: 6
1    cup   tightly packed cilantro leaves and stems
1/4 cup   olive oil
1    clove garlic peeled
1/2         inch piece of fresh ginger
1         jalapeno pepper, seeded
½  tsp  of kosher salt
½  tbs  of fresh lime juice
1    In a blender or food processor, combine oil, garlic, ginger, jalapeno and salt. Blend, than add cilantro. Blend until smooth.
2    Add lime juice, correct salt to taste. Cover tightly and refrigerate for up to two weeks
Servings: 4
1/2 lb    of spinach
1/4 lb    of cilantro
1          avocado
1/2 cup soy sauce
1/4 cup orange juice
2    tbs  maple syrup
2    tsp  oregano, dry
1    To make the dressing, mix together orange juice, maple syrup, soy sauce and oregano.  Set aside for one hour.
2    Cube the avocado and finely dice the cilantro.  Mix both with the spinach.  Pour dressing over salad.
Servings: 4

2    ripe mangoes
1    ripe avocado
      Juice of 1 lime
1    jalapeno, seeded and chopped
1/4 cup minced red or green onion
1 cup    chopped cilantro
1 tsp     minced garlic, pressed to a paste
1    Peel and dice mangoes and avocado. Combine with remaining ingredients. Serve as a topping for grilled fish, tofu, or chicken, or as a dip for tortilla chips or rice crackers
Servings: 8

4 collard greens leaves
1/3 cup hummus
1/8 cup snap peas
1/4 medium tomato
3    tbs fresh basil
1/4 cup shredded carrot
1    Using the collard green leaves as a wrap, spread the hummus on the leaves.  Add remaining vegetables and wrap up like a burrito. Enjoy!
Servings: 4
1 1/3      cup      unsalted peanut (or almond) butter
4     tsp  toasted sesame oil
1/2   cup soy sauce
2     tbs  sugar
2     tbs  white vinegar
1     cup dark brewed tea
2     tbs  fresh ginger, grated
4    tsp       garlic cloves, minced
1    lbs       tofu, extra firm
1/2 tbs       toasted sesame oil
1    tsp       garlic clove, crushed
1    tbs       gingerroot, minced
2    bunches collard greens, stems removed
1    Preheat oven to 400 degrees.
2    Wash and trim collard greens, removing stems, pat dry or run through a salad spinner. 
3    Rinse tofu and press out moisture if it crumbles too much to slice easily.  Cut block into 3/4 inch cubes. 
4    Toss with toasted sesame oil, garlic and ginger.  Spread on baking sheet and bake for about 15 minutes or until getting a tad crisp around the edges.
5    Combine peanut or almond butter, toasted sesame oil, soy sauce, sugar, vinegar, tea, ginger and garlic in a blender or food processor and process until smooth.
6    Add spicy peanut sauce to tofu to desired sauciness and mix.  Add a dollop or two of tofu mix to center of collard green leaf, wrap and enjoy.
Servings: 6
2    tbs  butter
1/2 cup onion chopped
1/2 tsp  salt
2  cloves garlic
1  tbs     lemon juice
1  bunch collards
1    Heat butter on medium heat.  Add onions and salt.  Sauté for about 7 minutes or until tender and translucent.  Add chopped garlic and sauté for another minute.
2    Add chopped collard greens and sauté until bright green, about 5 minutes.
3    Drizzle with lemon, off heat and serve with love.
Servings: 4

1  tbs    sesame oil
1  clove garlic
2  tsp    soy sauce
1 dash  fish sauce
1 bunchcollard greens, chopped and rinsed
1    Heat oil in pan and sauté garlic for about one minute.
2    Add chopped collard greens, soy sauce, and fish sauce.  Sauté over medium high heat until greens brighten about 5 minutes.
Servings: 4

2  cups of thinly chopped daikon radish (peeled is less bitter)
2  cups carrots, peeled and diced
2  tbs   light yellow miso
2 cups water
1 tsp   soy sauce
1 dash a dash of fish oil or dried bonito flakes
1    Boil radishes, carrots, and soy sauce in water for ten minutes.
2    Turn off heat and stir in a few tablespoons of miso paste and add a bit of whatever fish seasoning you are using.
Servings: 4

2-3 large daikon, peeled and sliced very thin.
1/2 tsp    sugar
1/2 tsp    salt
1/2 cup   shredded coconut
3    tbs    vegetable oil, divided
1    tbs    Panch Phoran,  Ingredients below:
1    tbs    Fenugreek
1 tbs Nigella seed
1 tbs Cumin seed
1 tbs Radhuni (or celery seed OR mustard seed
1 tbs Fennel seed
1    Preheat the oven to 400 degrees.
2    Trim the ends and peel the daikon.  Slice into thin rounds, this can be done with a mandolin or with a vegetable peeler, slicing off thin layers of the daikon in rounds.  Place daikon in a medium sized bowl and mix with sugar, salt, coconut and 2 T of oil.  Toss to mix.
3    Heat remaining oil in a very small pan.  When oil shimmers add Panch Phoran, which is a mixture of equal parts fenugreek, fennel seed, mustard/celery/radhuni seed, cumin seed, nigilla seed.  If you cannot find all of these spices, I just use as many as I can get my hands on and cope with the omission.  After  the oil is shimmering, add the panch phoran and cook until the mustard seeds begin to just pop.  Then transfer to the daikon mix.
4    Spread the daikon on a greased baking sheet and bake for about 12 minutes, depending on how thin the daikon were sliced.  Daikon should be slightly browned and crisp on the edges when done.  Add more salt if that's the kind of person you are.
Servings: 4

Orange and Daikon Salad with Arugula
3          medium oranges, sliced
5    tsp lime juice from 1 to 2 limes
1/4 tsp Dijon mustard
1/2 tsp ground coriander , toasted in small dry skillet until fragrant, about 30 seconds
1/8 tsp table salt
          ground black pepper
3  tbs  vegetable oil
5         daikon, peeled, quartered lengthwise and cut crosswise into 1/8-inch-thick slices
4  oz   baby arugula (about 4 cups)
1    Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, coriander, salt, and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.
2    Add oranges, radishes, and arugula to bowl and toss gently to combine. Divide arugula among individual plates, place a portion of oranges and radishes over arugula, and drizzle with any dressing in bowl; serve immediately.
Servings: 4

8  ounces cream cheese, softened
4  tbs      dill weed, chopped
     Fresh ground black pepper
1    Using the back of a fork or a standing mixer with the paddle blade, blend chopped dill with cream cheese.  Add freshly ground black pepper to taste. Shape as desired or transfer into a storage container.  Use as a delicious spread on bagels, bialies, or crusty bread.  Top with capers, pickled onions, tomatoes and all of your other brilliant ideas. for toppings.
Servings: 4
1/2 cup    butter
4    cloves garlic, minced
1/2 cup dill weed, chopped
1    Melt butter in a small sauce pan.  Add garlic and cook just briefly, being careful not to let it brown.  Add finely chopped dill and sauté for 3 minutes.  Great over potatoes or fish, or spinach, or chard or zucchini.
Servings: 12
1   cucumber peeled and cut into 1/4-inch cubes
1   clove garlic clove, minced
2   tbs    toasted slivered almonds, chopped
3   tbs    dill weed, chopped
10 each mint leaves
1 ½ cups plain yogurt
1/2   tsp   salt
1/2   tsp   sugar
               pepper to taste
1    Combine all ingredients and chill for at least an hour.  Serve over delicious spicy Indian food or on top of greens.

Carrot Fennel Orange Soup
2  tbs       butter or butter-flavored cooking spray
1  medium         fennel bulb, thinly sliced (reserve a few of the fronds)
4  cups     sliced carrots (1.5 lbs)
1              garlic clove, sliced thin (you can add a couple of garlic scapes, if available)
4    cups water, vegetable broth, or chicken broth
1/2 tsp   salt, or more to taste
1/3 cup  orange juice
1/4 cup  sour cream
1    Heat butter in a large saucepan over medium heat. Add sliced fennel and salt and cook, stirring often, until soft and beginning to turn golden. Add carrots and garlic; cook and stir for a minute or two. Add water or broth; bring to simmer, cover, and cook until carrots and fennel are tender, about 20 minutes. Puree mixture in a food processor or blender. Stir in orange juice and sour cream until smooth and creamy. Reheat on low heat, but do not boil. Serve each bowl garnished with fennel fronds.
Servings: 4
Drizzle a tablespoon of balsamic vinegar over the vegetables during the last minutes of roasting to highlight their sweetness. Serve this fennel as a side dish with chicken or veal
1    large bulb fennel or 2 small bulbs fennel (about 1 1/2 pounds), stems, fronds, and base trimmed
1    medium red onion , peeled and cut lengthwise into 8 wedges
2    medium carrots , peeled, halved lengthwise, and cut into 2-inch lengths
2  tbs  olive oil
          Table salt
1  tbs  balsamic vinegar
1    Heat oven to 425 degrees. Halve and core fennel. With cut side down and knife parallel to work surface, slice each fennel half crosswise to yield 1/2-inch slices. Then, with knife perpendicular to work surface, cut each fennel half lengthwise to yield long thin strips.
2    Toss fennel, onion, and carrots in large roasting pan with oil. Season generously with salt. Roast 30 minutes, turning vegetables once after 20 minutes.
3    Drizzle vinegar over vegetables and toss gently. Continue roasting until vegetables are richly colored and tender, about 5 minutes longer. Adjust seasonings. Serve hot or warm.
Servings: 4

1    medium       fennel bulb
1/2 cup      artichoke hearts, drained
1    medium zucchini, halved lengthwise and sliced into 1/2 inch pieces on the bias
1    large     tomato, diced
1  large sweet bell pepper
3  tsp   thyme, fresh, or 1 tsp dry
            salt, to taste
            pepper, to taste
1    Sauté fennel, artichoke hearts, zucchini, tomatoes, sweet bell pepper, thyme, and a dash of salt and pepper.
Servings: 4

Great as a side dish
5 garlic scapes
1    tsp sesame oil and ½ tsp soy sauce  OR

     1 tbs     olive oil
1 tsp     balsamic vinegar
1    Blanche garlic scapes for two minutes or until slightly tender.
2    Toss with either sesame oil and soy sauce or olive oil and balsamic vinegar.
3    Grill for a few minutes- just until the edges are black.
Servings: 4

     garlic, whole
2  tsp olive oil
1    Preheat the oven to 400°F.
2    Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3    Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple tsps of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4    Allow the garlic to cool enough so you can handle it. Cut the skin slightly around each clove. Squeeze the roasted garlic cloves out of their skins.
5    Eat as is or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
Servings: 4

3/4  lb   green beans , stem ends snapped off
1     tbs toasted sesame oil
1 tsp kosher salt
1    Heat the toasted sesame oil in a pan until good and hot.  Add trimmed green beans and salt.  Let the beans sit a bit on the heat to give them a nice roasted side, then toss a bit to 'roast' the other sides a bit.  Cook until the beans are bright green and nicely blackened in spots.
Servings: 4
3     tbs   kosher salt
1 1/2       cups   red onion, sliced
6     tbs   olive oil
4     tbs   red wine vinegar
1 ¼ tsp    salt
2 cloves garlic -- minced
                   Fresh-ground black pepper to taste
3     cups     boiling water
1 1/2           lbs fresh green beans, trimmed
1    Place the sliced onion in a colander over the sink and sprinkle with 4 Tablespoons of kosher salt.  Let sit while you prepare the green beans.
2    Combine oil, vinegar, salt, garlic, and black pepper in a medium-sized bowl.
3    Boil 3 cups of water.  Pour water slowly over the red onions in the colander.  Drain thoroughly and transfer to the marinade.  Mix well.
4    Steam the green beans until bright in color and just tender.  Immediately transfer to the colander and run under cold water.  Drain well and add to the marinade.
5    Marinate for several hours in the refrigerator.  Serve cold or at room temperature.  Even better by day two.
Servings: 6
1     cup  water
1/4  cup  dry sherry
3/4  cup  golden raisins
1     lb     green snap beans
12   tiny white onions
4     hard-boiled eggs
2     crisp Granny Smith apples
2          oranges
¼ lb     green seedless grapes
1lb       poached or roasted chicken- or other cooked meat
1 cup   vinaigrette sauce (preferably made with lemon juice)
1 head  Romaine Lettuce
½ cup  black olives
1          pimiento, julienned
1    Boil water and sherry and pour over raisins. Let steep IO minutes; drain. Blanch or steam beans, cool, and pat dry. Cook onions and cool. Slice eggs and apples into wedges; peel and slice oranges; halve grapes, and set aside. Remove meat from chicken, cutting the dark meat into small pieces and the white meat into small strips. Toss each with a few tablespoons of vinaigrette. Toss beans with 1/4 cup vinaigrette.
2    Wash and dry lettuce, combine with a few tablespoons of vinaigrette, and arrange on a serving platter. Heap the dark chicken meat in the center of the platter and arrange the julienned white meat strips over and around it. Surround with the eggs and the olives. Arrange the beans to one side, and surround with baby onions. On the other side of the chicken, arrange the apples, oranges, grapes, and raisins. Spoon the remaining vinaigrette over the fruits, beans, and chicken. Julienne the pimento and garnish the chicken.
Servings: 6

1  bunch kale
2  tbs olive oil
1    tsp salt
1/2 tsp pepper
1    Sprinkle or brush kale with olive oil.
2    Sprinkle with salt and pepper.
3    Broil for just a few minutes.
Servings: 4
2    kale leaves, finely chopped, large stems removed
3    large eggs
1/8 cup   milk or cream
1    tbs  butter
            salt and freshly ground black pepper, to taste
1/8 cup Parmesan cheese , shaved into thin strips with vegetable peeler
1    Sauté chopped kale in butter in a frying pan.  Season with salt and pepper.  Remove from heat and set aside.
2    Using the pan you just used, coat with spray oil or a tad more butter if necessary.  Lightly beat eggs and milk (or cream).  Add egg and milk to pan and spread around the pan in a thin layer.  Sprinkle kale over the egg and the parmesan over the kale.  Cover.  Cook for a few minutes, until edges appear done and disconnect from the pan easily.  Using a spatula flip the edges of the egg onto itself, as if you were making a burrito out of the egg.  Cook to desired doneness.  Either slide the omelet onto a plate, or cut in half with a spatula and pull out each section, arranging it with that artistic flare you are so famous for.
3    Sit down to eat your food-for goodness sake.
Servings: 2
1 ½ cups onions, small dice
1 ½ cups carrots, small dice
1 ½ cups celery, small dice
1 tbs olive oil
1 tbs garlic, minced
½ cup flour, white all-purpose
6 cups hot vegetable stock
1 bay leaf
1 tsp oregano, dry
1 tsp prepared mustard
2 tsp lemon juice
1 tsp salt
      pinch ground black pepper
6 cups kale, finely chopped, large stems removed
1/2  cup   pumpkin seeds, raw, hulled
3/4  cup   water
1 tbs maple syrup
1 pinch salt
1    Sauté the onions, carrots and celery in olive oil over medium-low heat for 10 minutes. Add the garlic and sauté 5 minutes. Stir in the flour, then slowly whisk in hot vegetable stock. Add the bay leaf, oregano, mustard, lemon juice, salt and pepper. Bring to a boil, then simmer for 10 minutes. Add the kale and simmer for a few minutes longer until kale is tender.
2    Place the pumpkin seeds in a blender.  Grind as fine as possible, scraping down the sides as needed.  Add the water and blend on low until well incorporated.  Add maple syrup and salt and blend until smooth.  Stir into the soup and remove soup from heat.  Season to taste.
Servings: 10

2    lbs  small onions, peeled, ends trimmed off
1/4 cup extra virgin Olive Oil
1    cup balsamic vinegar of high quality
1/3-1/2 cup water
1 tsp  salt
  Freshly-ground black pepper, to taste
1    Pack the onions tightly in a single layer in a large skillet or saucepan. Combine remaining ingredients and pour over onions.  Bring to low simmer and cook, uncovered, until onions are tender, turning them over about halfway through the cooking. This will take about 15 minutes. Raise heat to high and boil, carefully turning the onions occasionally to prevent from sticking, until liquid is reduced to a glaze, 15-20 minutes. Add additional salt and pepper to taste. Serve warm or cold. It's important to use a high quality balsamic vinegar or the flavor will be harsh
Servings: 6
1    tbs  unsalted butter
1    tbs  vegetable oil
1/2 tsp  table salt
1    tsp  light brown sugar
2  lbs  large onions, halved, peeled, and sliced 1/4 inch thick across the grain
1  tbs  water
          Ground black pepper
1    Heat butter and oil in a skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are browned and sticky, about 40 minutes longer. (If onions are scorching turn the heat down, if they're not really browning after 15 minutes, turn it up a tad)  Turn off the heat, stir in water; season to taste with pepper. (Can be refrigerated in airtight container for up to 7 days.)
Servings: 4
Tie the parsley and thyme sprigs together with kitchen twine so they will be easy to retrieve from the soup pot. Slicing the baguette on the bias will yield slices shaped to fill the mouths of the bowls.
2      tbs   unsalted butter
5              medium red onions (about 3 pounds), sliced thin
               Table salt
6 cups      low-sodium chicken broth (canned)
1 3/4 cups low-sodium beef broth (canned)
1/4   cup  dry red wine
2              sprigs fresh parsley leaves
1              sprig fresh thyme
1            bay leaf
1      Tbs balsamic vinegar
              Ground black pepper
1            baguette , cut on the bias into 3/4-inch slices (2 slices per serving)
4 1/2 oz   Swiss cheese , sliced 1/16-inch thick
1 1/2 oz   grated Asiago cheese (about 3/4 cup)
1    Melt butter in large soup kettle or Dutch oven over medium-high heat; add sliced onions and 1/2 tsp salt and stir to coat onions thoroughly with butter. Cook, stirring frequently, until onions are reduced and syrupy and inside of pot is coated with very deep brown crust, 30 to 35 minutes. Stir in the chicken and beef broths, red wine, parsley, thyme, and bay leaf, scraping pot bottom with wooden spoon to loosen browned bits, and bring to simmer. Simmer to blend flavors, about 20 minutes, and discard herbs. Stir in balsamic vinegar and adjust seasonings with salt and pepper. (Can be cooled to room temperature and refrigerated in airtight container up to 2 days; return to simmer before finishing soup with croutons and cheese).
2    For the Crusts: Adjust an oven rack to the upper-middle position and heat the oven to 350 degrees. Spread the bread out on a rimmed baking sheet and bake, flipping once, until lightly browned, about 15 minutes. Remove the bread from the oven. Turn the oven to broil.
3    Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with about 1 1/2 cups soup. Top each bowl with two toasted baguette slices and divide Swiss cheese slices, laying them in a single layer, if possible, on bread. Sprinkle each serving with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, 7 to 10 minutes. Cool 5 minutes and serve.
Servings: 6
2    large onions, sliced thin
1/4 cup   kosher salt
2-3 cups red wine vinegar
4    cups boiling water
1    Place the sliced onion in a colander over the sink.  Sprinkle generously with salt and toss to cover.  Let sit for at least 15 minutes but shoot for 30.  If you like your onions a tad sharp rinse with cool water and transfer to a quart mason jar or other container and cover with red wine vinegar.  If you a little sensitive to 'raw' onions, you can pour boiling water over them to rinse them and then store in red wine vinegar.
2    These seem to keep in the fridge indefinitely, but don't quote me on that.  They'll keep a while.  Super amazing on sandwiches and salads or bagels with cream cheese.
Servings: 4

These are the best morning potatoes you will have in your life.....thanks Ed for your rancher brilliance.
2 large potatoes , scrubbed or
5 or so small potatoes, scrubbed
3-4  tbs vegetable oil
salt and pepper to taste

1    Using either a vegetable peeler, a mandolin, or that slicing side of a grater, slice the potato very thinly.
2    Toss the potatoes with salt while you heat the oil in a skillet (cast iron will make you happiest).  When the oil is hot add the potatoes to create a single layer to the best of your ability.  They won't all fit on the bottom, which is ok.  You just want them as spread out as you can.  Now, be patient.  Keep the heat on medium to medium high and let them brown on the bottom and stick together.  I then take a spatula and flip the potatoes in sections, usually about 4, with each section being what a serving.  Let them cook a while on the other side to crisp up that side too.  Divide into your 4 sections and serve when crisped to your liking.  Serve with eggs over easy and strong black coffee and a morning of sunshine.
Servings: 6

2  lbs  potatoes , scrubbed
8  tbs  unsalted butter (1 stick), melted
1  cup half-and-half , warmed
1 ½ tsp  table salt
             Ground black pepper
1    Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a knife can be slipped into and out of center of potatoes with little resistance), 20  to 30 minutes. Drain.
2    Mash with a potato masher, or if you're inspired, run through a ricer or the like.
3    Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. Serve immediately.
Servings: 6

3  potatoes, peeled and diced
1  sweet potato, peeled and diced
1  large onion
1  each leek
2  each celery stalks
2  each carrots
1  bunch of spinach
3  cloves garlic
8  oz of mascarpone (or cream cheese)
    pinch  thyme
    pinch  sage
             3 cups vegetable broth
             Salt and pepper to taste
1    Toss potatoes, carrot, onion, garlic and herbs into large pot and cover with vegetable broth until veggies are tender.
2    Add remaining veggies and salt and pepper and cook for five - ten more minutes. Lift out 3/4 of veggies with slotted spoon and puree in blender. Return to pureed vegetables soup mix. Add mascarpone and mix well. Cook for ten minutes and serve.
Servings: 6

2 lb baking potatoes
3/4  cup butter
             Freshly ground pepper
I cup flour
3 eggs
I cup grated Parmesan cheese
1/3 cup spinach puree
1    Bake potatoes; scoop out and mash the flesh. You will have about 4- cups. Keep warm over simmering water. Heat I cup water and add 6 tablespoons of the butter, I tsp salt, 1/4 tsp pepper, and a pinch of nutmeg.
2    Bring water to a boil, remove from the heat, and beat in the flour. Return to low heat, and beat quickly until the mixture forms a ball. Make a depression in the mixture and beat in the eggs, one at a time. Combine this mixture with the potato flesh, 1/2 cup of the cheese, and the spinach puree. Season with salt and pepper.
3    Flour your hands and form 1 1/2-2-inch round dumplings. Drop them gently into a large pot of simmering salted water; do not crowd. The gnocchi will fall to the bottom and then float to the surface. They should cook done in about 15 minutes. When ready, the gnocchi will swell and be firm. Remove them with a slotted spoon and drain on a towel. Place the gnocchi in a buttered shallow baking dish. Melt remaining butter and drizzle it on top. Roll gnocchi gently in the butter, sprinkle with the remaining cheese, and reheat in a pre heated 375 oven for 15-20 minutes.
Servings: 6

¼ cup   lemon juice
1 cup olive oil
2 Tbs minced ginger

2 tbs minced ginger
3 tbs soy sauce or Bragg’s
1    Mix ingredients together and enjoy!

 Servings: 4
1 tbs     lemon juice
1/4 tsp  finely grated lemon zest
1/2 tsp  regular or light mayonnaise
½ tsp      Dijon mustard
Pinch      sugar
3 tbs       extra-virgin olive oil
1    Combine lemon juice, zest, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.
2    Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.
Servings: 4

2    cups strawberries, washed and sliced
2    tbs   olive oil
2    tbs   tarragon vinegar
1/2 cup  vanilla soy milk
1/4 tsp    salt
1    pinch black pepper
1    tbs    maple syrup
2    tbs    basil, chopped

1    Place all ingredients except the basil, in a blender or food processor.  Blend until smooth and then stir in the basil.  Serve over greens or veggies.
Servings: 6

1 lb spinach
1/4 cup water
2    tbs  extra-virgin olive oil , plus 2 tsps for drizzling
3    large shallots , sliced thin crosswise (about 1 cup)
            Table salt
2 tsp red wine vinegar
1/3   cup chopped pecans , toasted
¼ cup    feta cheese , crumbled
1    Heat 2 tablespoons oil and shallots in 10-inch skillet over medium-high heat. Cook, stirring constantly, until shallots are golden brown, 3 to 5 minutes.
2    Add spinach to skillet, using tongs to stir and coat with oil. Sprinkle with 1/4 tsp salt and continue stirring with tongs until spinach is uniformly wilted.
3    Sprinkle with vinegar and pecans; stir to combine. Drizzle with remaining 2 tsps oil and sprinkle with feta.
4    Season with salt to taste and serve immediately.
Servings: 4
3/4  lb     brown lentils, rinsed
1     tbs   salt
2     tsp   vegetable oil
1     stalk celery stalk diced
1/2  lb     spinach leaves, chopped fine
1/3 lb    pasta
1/2 cup olive oil
4    tsp  minced garlic
            salt and freshly ground black pepper to taste

1    Soak lentils in 4 quarts of water for 1.5 hrs.  Pour into colander and rinse.  Heat oil in the soup pot and sauté celery for about 7 minutes.  Add lentils, 3 quarts of fresh water, salt, and oregano.  Bring to a simmer and cook for 45 minutes. Add spinach and simmer 10-15 minutes.  Meanwhile, cook the pasta according to directions, drain and do not rinse but keep warm.
2    Just before serving, heat olive oil in a small skillet over medium heat.  Add the garlic and sauté for about 30 seconds.  Stir into soup along with salt and freshly ground black pepper to taste.  Serve pasta into bowls and pour soup over the pasta.
Servings: 6

14 ounces spinach
1/2 cup butter
1    medium onion, minced
2    cups stuffing cubes
2    each eggs, beaten
1/2 cup parmesan cheese
1/2 tsp  thyme, dry or 1 1/2 tsp fresh
2 cloves garlic
Salt and pepper to taste
1    Steam spinach until lightly wilted.  Drain and add to melted butter.  Add rest of ingredients and mix well. 
2    Chill overnight if possible.  Roll into balls and bake on a cookie sheet for 10 minutes at 350 degrees.
Servings: 4

1 lb fresh spinach washed
1/2  cup extra virgin olive oil
2/3  cup pecans, toasted
2 tbs white miso
1/2  tsp  garlic, minced
1  pinch salt
1  pinch pepper
2  tbs parsley, minced
2  tbs basil, minced
1    Blanch spinach in boiling salted water for 10 seconds.  Drain, cool under running water and squeeze dry (sometimes you can place it between two plate to squeeze it out). 
2    Put the spinach, 2/3rds of the pecans and all the remaining ingredients into a blender and combine using a pulsing action until smooth.  Scrape down the sides as necessary.  Season to taste.
Servings: 4

2          peppers
¼ cup olive oil
2 cans garbanzo beans, drained

5 heaping tbs tahini
3 cloves garlic
2 pinches cumin
Salt and lemon to taste
1    Using a food processor or blender, mix together garbanzo beans, tahini, garlic and cumin and blend.  Add salt and lemon to taste. 
2    Cut peppers lengthwise and serve with hummus.
Servings: 6
3    red bell peppers, diced
6    tbs  olive oil
1    small onion , roughly chopped
1    small clove garlic , peeled and minced
1    tbs  ground cumin
1/2 medium jalapeño chile , minced
1/4 cup chopped fresh parsley leaves
2    Tbs molasses
2    Tbs lime juice from 1 large lime
1    Adjust oven rack to top position. Turn broiler on. With oven door closed, let oven heat for 5 minutes. Oven rack should be 2 1/2 to 3 1/2 inches from heating element. If not, set a jelly-roll pan, turned upside down, on oven rack to elevate pan. Broil peppers, with oven door closed, until spotty brown, about 5 minutes. Reverse pan in oven; roast until skin is charred and puffed but the flesh is still firm, 3 to 5 minutes longer.
2    Remove pan from oven; let peppers sit until cool enough to handle; peel and discard skin from each piece. For those who prefer, peppers can be transferred to a large heat-resistant bowl, covered with plastic wrap, and steamed for 15 minutes before peeling skin. Set aside.
3    Heat oil in a medium skillet over medium-high heat. Add onion; sauté until softened, about 5 minutes. Add garlic, cumin, and chile; sauté until garlic softens, about 1 minute longer.
4    Transfer mixture to a food processor fitted with steel blade. Add peppers, parsley, molasses, and juice; process until very smooth. Season to taste with salt and pepper. Transfer to a bowl and serve with toasted pita. (Can be covered and refrigerated up to 1 week.)
Servings: 6

5      medium tomatoes peeled, seeded and diced 1/4 inch
2      large cucumber, peeled seeded and diced 1/4 inch
1      green pepper, 1/4 inch dice
10-12           scallions , 1/4 inch dice
3      cloves garlic
1/4   cup red wine vinegar
1/3   cup olive oil
1 ½ cup broth, beef or vegetable
                 Dashes hot pepper sauce (such as Tabasco)
Dashes Worcestershire sauce
                 Fresh ground pepper to taste
                 salt to taste
1 ½ cup croutons
3 cups tomato juice
1    Mash garlic with 1 tsp salt.  Mix with broth, vinegar and olive oil. 
2    Combine dressing with chopped vegetables and stir in tomato juice.  Season with dashes of hot pepper sauce and Worcestershire, and add salt and pepper until it tastes right.  Serve with croutons.
Servings: 6
2-4  large tomatoes
2    each jalapeno chiles, stemmed
1    small red onion
              lemon or lime juice to taste
2  tsp    cumin, ground
            salt and freshly ground black pepper to taste
pinch  sugar
1    Chop or blend ingredients into little chunks and serve with some quality margaritas.
Servings: 4
1 pint tomatoes
4 oz feta cheese
3 green onions
1 clove garlic

Olive oil to taste
Basil, optional
Salt and pepper to taste

1    Chop tomatoes into inch-sized pieces in a large bowl.  Add crumbled feta cheese, diced green onions and chopped garlic. 
2    Sprinkle in olive oil and mix until coated. 
3    Add salt and pepper to taste.  Serve with crackers
Servings: 4
1/4 cup      prosciutto, chopped
1    lb         penne pasta
3    medium tomatoes, diced
1    tbs       olive oil
3    cloves   garlic
1    tbs       parsley
1    large     onion chopped
1    tbs    basil
1    tsp    crushed red pepper
1    cup   vodka
1    cup   marscapone or cream cheese
1/2 cup   Parmesan cheese
1 can      tomato paste

1    Cook penne, drain and set aside. 
2    Sauté garlic and onions in oil.  Add tomatoes, prosciutto, parsley, basil, salt, red pepper and vodka.  Simmer for ten minutes over medium heat,
3    Add marscapone and cook for two minutes over low heat.  Add parmesan and mix well. 
4    Serve over penne.
Servings: 6

1    Slice Acorn, Delicata, or Kabucha squash in half and scoop out seeds. Set in a baking pan with 1/4 inch of water. Stuff with any of the following and bake at 350 for 1 hour:
§         Chopped onion tossed with dill,
§         Sundried tomatoes, olive oil, and a little soy sauce.
§         Coconut milk, chopped onion, carrot, beet, basil, and thai curry paste.
§         Dried turkish figs- diced and tossed with olive oil and basalmic vinegar, topped with chevre cheese after baking.
§         Apples, raisins, cinnamon, and maple syrup.
Servings: 4
3 slices fresh ginger
1 cinnamon stick -- (3-in.)
2 tsp coriander seeds
1 tsp cumin seeds
1/4   tsp   cardamom seeds
4 cloves
1 tbs peanut oil
2 1/2 lbs    peeled seeded butternut squash coarsely chopped about 4 cups
1 large onion, diced
2 jalapeño chiles -- minced,
Tender middle section from 1 lemongrass stalk- -- minced
1  large garlic clove -- crushed
6  cups vegetable -- (or chicken) stock
1  cup  unsweetened coconut milk -- (see Note)
           Salt to taste
           Juice from 2 limes
1  tbs   chopped fresh basil
1  tbs   chopped fresh cilantro
1  tbs   chopped fresh mint
1    To peel the squash, first cut it in half crosswise, then place the pieces cut side down on a cutting board.  Use a small sharp knife to cut the peel away, working from the top of the squash down to the cutting board.
2    In cloth spice bag or piece of cheesecloth, tie ginger, cinnamon, coriander, cumin, cardamom and cloves.
3    Warm the oil in a soup pot over medium heat.  Add squash, onion, half the minced chiles, and the lemongrass and garlic.  Cook 10 minutes, stirring occasionally.  Add stock and spice bag.  Bring to boil.  Reduce heat to low and simmer soup, partially covered, until squash is tender, about 30 minutes.  Remove spice bag.
4    Puree soup, then return it to heat and stir in coconut milk.  Heat thoroughly.  Add salt and lime juice.  Stir in herbs and remaining minced chile and serve. 
Servings: 4

1 large egg
1 cup   mashed cooked winter squash
½ cup  flour
1 1/2 – 2  tbs     sugar
¼ tsp salt
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1    tsp melted butter
1    tbs milk
1    Beat egg and mix with squash. Sift together all dry ingredients and add to squash and egg. Stir in butter and milk. Mix well and ladle onto heated griddle or try pan. Cook on one side until bubbles appear; turn and cook on other side
Servings: 4
These pancakes are good for breakfast, lunch, supper, or as a vegetable course with dinner. Serve with maple syrup, honey, sour cream, or applesauce.
2  l/2 lb winter squash
1    apple
1 quarter-size slice fresh ginger
1 tbs  butter
1    Trim squash and cut into 1 1/2-inch chunks. Put 3/4 inch water in steamer.
2    Peel the apple, placing peels into water. Cut up apple coarsely and add to water along with ginger and butter.
3    Bring water to boil, put squash in steamer basket, cover, and steam until tender, 15-20 minutes. Remove squash and strain liquid into a saucepan, pushing some of the pulp through the sieve. Boil steaming liquid until it is reduced to about 3/4 cup syrup. Add squash chunks to syrup and reheat.
Servings: 4

4  small zucchini, cut into 1-inch thick rounds, then sliced thin, lengthwise
5  tbs  olive oil
2  large shallots , minced
2  large cloves garlic , minced
1  medium red bell pepper , stemmed, seeded, and cut into medium diced
2  tbs  minced fresh mint
2  tbs  minced fresh thyme leaves , or 1 tsp dried thyme
2  tsp  green peppercorns , crushed
          Table salt
2        medium tomatoes (about 12 ounces), peeled, seeded, and sliced thin
1    Bring 2 quarts water to boil in a large saucepan. Add zucchini; blanch for 1 minute, drain, then plunge into ice water to stop the cooking process.
2    Heat 3 tablespoons of the oil over low heat. Add shallots and garlic, cook until soft. Increase heat to medium, add peppers and sauté to soften slightly, 2 to 3 minutes. Stir in mint, thyme, peppercorns, and salt to taste. Add tomatoes and zucchini; cook until tomatoes release their juices and thicken slightly, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons oil. Adjust seasoning.
3    Toss immediately with cooked pasta and serve.
Servings: 6
1 lb  summer squash
1 medium onions
1 ½ jalapenos coarsely chopped,
2 ears of corn
2 tbs olive oil
3 large cloves of garlic
¼ tsp ground cumin
2 1/2 cups water
salt and pepper
fresh herbs such as cilantro or  parsley
¼ cup sour cream
1    Peel squash, cut into 1/2 inch thick slices. Shuck corn and cut kernels from cob. Chop onion. Mince garlic. Chop 1 jalapeno and remove most seeds.
2    Combine all ingredients (including corn cobs) except water and salt and pepper in a large pot. Cook over medium heat stirring for 5 minutes. Add water and simmer until squash is tender. Remove corn cobs and compost them. Puree mixture in blender in small batches until smooth. Return to pot and simmer with 1/2 jalapeno (uncut, seeds removed) until thickened, about 30-45 minutes, maybe more. Remove jalapeno 1/2.
3    Serve with salt and pepper, fresh herbs sprinkled on top, and a dollop of sour cream.
Servings: 6
3/4  cup  self-rising flour
2     eggs slightly beaten
1/4  cup milk
2 zucchini, shredded
2  tbs fresh thyme leaves
1  tbs oil
salt and freshly ground black pepper, to taste
1    Strain the self-rising flour into a large bowl and make a well in the center . Add the eggs to the well and, using a wooden spoon, gradually draw in the flour.  Slowly add the milk to the mixture, stirring constantly until a thick batter is formed.
2    Meanwhile, wash the zucchini then grate them over a sheet of paper towel placed in a bowl to absorb some of the juices.  Add the zucchini, thyme, and salt and pepper to taste to the batter and mix thoroughly.
3    Heat the oil in a large, heavy skillet. Taking a tablespoon of the batter for a medium-sized fritter or half a tablespoon of batter for a smaller-sized fritter, spoon the mixture into the hot oil and cook the fritters, in batches, for 3-4 minutes on each side.
4    Remove the fritters with a perforated spoon and drain them thoroughly on absorbent paper towels. Keep each batch of fritters warm in the oven while making the rest. Transfer to warmed serving plates and serve hot.
Servings: 4
3  cups zucchini, julienned
2  tbs vegetable oil
3    cloves minced garlic
1/3 cup red wine vinegar
1    Slice the zucchini and set in a colander.  Sprinkle with kosher salt and let sit for about 10 minutes.  Rinse and pat dry (just a tad to keep the water on the zucchini from splattering when it goes into the oil.
2    Heat the oil in a frying pan and add the zucchini.  Give it one or two stirs and then let it sit undisturbed in the pan for about 5 minutes or until it begins to brown.  Stir a few times and continue to fry until the seeded area becomes partly translucent.
3    Transfer zucchini to a bowl.  Salt lightly.  Discard most of the oil in the pan.  Add garlic and sauté just briefly on medium heat.  Add red wine vinegar to the pan and bring to a boil.  Pour over zucchini, stir.  Let the zucchini come to just above room temperature and then cover and transfer to the frig.  Refrigerate for 1 or more hours.
Servings: 4
1 tsp olive oil
1 lb       zucchini, unpeeled, and cut in 1/2" slices
            salt and freshly ground black pepper
1/3 cup oil-packed sun-dried tomatoes, cut into strips
2  tsp garlic, minced
1  tbs fresh oregano, chopped
          fresh lemon juice, to taste
1    Heat oil in cast-iron pan over medium-high heat.  Add zucchini, season well with salt and pepper.  Sauté for 2-3 minutes.  Stir in sun-dried tomatoes, garlic, and oregano.  Continue to sauté, stirring often, until just translucent.  Toss with lemon juice and serve immediately.
Servings: 4

2 cups all-purpose flour
1 tsp        baking powder
1 tsp        baking soda
2 tsp        ground ginger
½ tbs salt
¾ cup molasses sugar
1 2/3        cups grated carrots
2 pieces chopped preserved ginger
1 tbs grated fresh ginger root
1/3 cup seedless raisins
2 eggs, beaten
3 tbs corn oil
juice of 1 orange
1    Preheat the oven to 350°F/180°C. Grease and line an 8 inch round cake pan with baking parchment.
2    Mix the flour, baking powder, baking soda, ground ginger, and salt into a bowl. Stir in the sugar, carrots, preserved ginger, fresh ginger root, and raisins. Beat together the eggs, oil, and orange juice, then pour into the bowl. Mix the ingredients together well.
3    Spoon the mixture into the pan and bake in the oven for 1 to 1 ¼ hours until firm to the touch or until a toothpick inserted into the center of the cake comes out clean.
4    To make the frosting, place the soft cheese in a bowl and beat to soften. Strain in the confectioners' sugar and add the vanilla extract. Mix well.
5    Remove the cake from the pan and smooth the frosting over the top.
6    Decorate the cake and serve.
Servings: 6

Fennel Orange Muffins
1     medium seedless orange, peeled
2     large eggs
1/2  cup vegetable oil
3/4  cup brown sugar
1     tsp vanilla
2 cups grated fennel bulbs
2 1/4 cups flour
1 1/2 tsp baking powder
1/2   tsp salt
1    Heat oven to 350 degrees. Oil muffin cups.
2    Puree orange in blender, then combine with eggs, oil, sugar, vanilla, and fennel in a bowl.
3    Sift flour, baking powder, and salt, then gently fold into wet ingredients. Do not over mix. Spoon into muffin cups; bake 20-25 minutes until golden brown
Servings: 8

1 1/2 cups zucchini, shredded
3 tsp vanilla
3 cups cold water
¾ cup oil
4 ½ tbs vinegar
4 1/2 cups flour
3 cups sugar
6 tbs cocoa powder
1 tsp salt
3 tsp baking soda
1    Preheat the oven to 350.
2    In medium sized mixing bowl, combine zucchini, oil, water, vinegar and vanilla. Stir well or beat with electric mixer. In large bowl, combine all remaining ingredients. Add wet mixture to dry, mix well. Pour into lightly greased and floured bundt pan (or two bread pans).
3    Bake at 350 for 45-60 minutes, until toothpick or knife inserted comes out clean. Let cool upright 15 minutes, then invert onto cooling rack. Allow to cool 30 minutes before tasting. Enjoy!
Servings: 8

2 ½ cups  flour
4 tsp baking powder
¾ tsp salt
¾ tsp nutmeg
½ tsp cinnamon
2 eggs
1 cup mashed potatoes, at room temperature
1/4  cup milk
2 tbs melted butter
2/3  cup sugar
Oil for deep frying
¼ cup cinnamon-sugar
1    Sift together the dry ingredients.  Beat the eggs; then beat in the potatoes, milk, butter, and sugar.  Beat in the dry ingredients.  The mixture will be soft and sticky.  Chill for 45-60 minutes, until it can be handled easily.  On a floured board, roll out to approximately 3/4 inch thick.  Cut with a 2 1/2 - 3 inch doughnut cutter.  Heat oil to a temperature of 375 degrees,  drop in doughnuts, and cook for 2-4 minutes or until browned.  The doughnuts sink and then float to the top.  Sprinkle with cinnamon sugar if you wish.
Servings: 6

2 cups sugar
2 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
4 ounces unsweetened chocolate
4 eggs
1/4 cup oil
3 cups shredded beets
1    Heat oven to 325 degrees. Grease two 9-inch cake pans. Whisk dry ingredients together.
2    Melt chocolate very slowly over low heat or in double boiler. Cool chocolate; blend thoroughly with eggs and oil.
3    Combine flour mixture with chocolate mixture, alternating with the beets. Pour into pans.
4    Bake until fork can be removed from center cleanly, 40-minutes
Servings: 10
3  cups heavy cream
2  tsp vanilla or rum
6  large egg yolks
6  tbs    superfine sugar
3/4  cup   finely pureed cooked pumpkin
¼ tsp cinnamon
Pinch    salt
1/2  cup   brown sugar
1    Scald cream and vanilla or run. Beat egg yolks and super¬fine sugar until lightly colored and thick; beat in pumpkin, cinnamon, and salt. Slowly whisk in the hot cream. Pour into a 6-cup or an 8 x 8-inch refrigerator-to-oven dish. Place into a baking pan, and pour boiling water halfway up the sides of the dish. Bake in a pre-heated 350 degree oven for 45-60 minutes, until the custard is set (the time depends upon the height of the baking dish). Chill for 8 hours, or overnight.
2    Preheat broiler, and place an oven rack 8- 10 inches below it. Sieve the brown sugar and sprinkle it evenly over the custard. Place dish in a large pan, and surround it with ice cubes. Place on the broiler rack, and, watching carefully, let the brown sugar heat until it just begins to bubble, brown, and melt. Remove from the broiler; cool for 10 minutes. Return to the broiler and repeat the process. The sugar should become very brown, but not burnt. Remove pumpkin brulee from oven, and chill for 2 hours.
Servings: 6

This absolutely divine dessert is best made well ahead of time. Everyone warns about how hard it is to get a good almost-but-not-burnt-brown-sugar topping, but this method has always worked for me. You must finely puree the pumpkin, and use a refrigerator-to-oven dish. You will end up with a crisp sugar caramel on top of a velvety cream custard.


Balsamic Braised Onion......... 43
Basil Parsley Vinaigrette........ 10
Basil Pesto............................... 10
Beet Chocolate Cake.............. 69
Beet Chutney.......................... 12
Beets & Their Greens with Pine Nut and Marjoram Sauce 12
Bok Choy with Lime Dressing 14
Broccoli & Dried Cherry Chop-and-Toss Salad................ 16
Bruschetta with Tomatoes & Basil...................................... 11
Carmelized Onions.................. 43
Carottes Rapées à l'Avocat... 22
Carrot and Ginger Cake.......... 67
Carrot Fennel Orange Soup.. 34
Carrot Ginger Almond Bisque 22
Carrots with Pistachios.......... 23
Cilantro Lime Vinaigrette....... 26
Cilantro Sauce......................... 26
Cilantro Spinach Avocado Salad-Soap Salad.................... 26
Collard Wrap Hummus and Veggies................................... 28
Collard Wrap-Spicy Peanut Tofu......................................... 28
Creamy Chard Soup............... 24
Dave's Daikon and Carrot Miso Soup................................. 30
Dave's ideas for Roasted Winter Squash........................... 60
Dill Cream Cheese................... 32
Easy Roasted Green Beans... 38
Ed's Famous Potatoes............ 47
Fennel Orange Muffins......... 68
French Onion Soup Gratinee 44
Fresh Peppers with Hummus 55
Garlic Dill Butter...................... 32
Gazpacho................................. 57
German-Style Apples and Cabbage (Dave's Grama)......... 19
Glorious Vegan Chocolate Cake........................................... 68
Great Grampa Guy Whitney's Gingered Carrots................ 23
Green Bean Salad.................... 38
Grilled Garlic Scape with Balsamic Vinegar......................... 36
Herbed Ratatouille.................. 63
Honey Vinegar Pepper Strawberry Salad Dressing for Arugula  9
Jen's Easy Salsa...................... 57
Kale Chips............................... 41
Kale Omelet............................. 41
Kale Pumpkin Seed Crème Soup.......................................... 42
Katie's Spicy Summer Squash Soup.................................... 63
Kim's Crispy Spicy Sweet Daikon Chips............................. 30
Lemon and Ginger Dressing  ( Dave's)................................ 49
Lemon Vinaigrette.................. 50
Lemongrass Squash Soup.... 60
Little Cabbage Hash............... 19
Mango Cilantro Salsa............ 27
Mashed Potatoes Done Right 47
Middle Eastern Red Pepper Dip........................................... 55
Mom's Potato Soup................ 48
Nan's Cabbage Stew.............. 20
Orange and Daikon Salad with Arugula............................. 31
Pan-Roasted Broccoli with Creamy Gruyere Sauce........... 16
Pasta Salad with Arugula and Sun-dried Tomatoes........... 8
Pickled Onions........................ 45
Potato Doughnut.................... 69
Potato Gnocchi....................... 49
Pumpkin Brulee....................... 70
Raita.......................................... 32
Real Deal Homemade Kraut.. 20
Roasted Beet Peach and Goat Cheese Arugula Salad........ 9
Roasted Broccoli.................... 18
Roasted Fennel with Red Onions & Carrots...................... 34
Roasted Garlic......................... 36
Salmagundi.............................. 39
Sautéd Collards-American Fare 29
Sauted Collards-Asian Style. 29
Sauteed Fennel....................... 35
Sautéed Spinach with Pecans & Feta.................................. 52
Sesame Soy Braised Bok Choy 15
Simple Steamed Chard........... 24
Slow-Cooker Lentil and Swiss Chard Stew......................... 25
Spinach and Lentil Soup....... 52
Spinach Balls........................... 53
Spinach Pecan Pesto.............. 54
Squash Pancakes.................... 61
Steamed Squash with Ginger and Apple............................ 62
Strawberry Dressing.............. 50
Tomato and Feta Dip............. 58
Vodka Pasta............................. 58
Zucchini and Thyme Fritters 64
Zucchini Salad........................ 65
Zucchini with oregano and sun-dried tomatoes................ 66