from WE CSA member Leah... Thanks Leah!
So, I made a new recipe last night with the patty pans and it was delicious. It's vegetarian and except for the little bit of extra virgin olive oil I used to sauté, it's fat free. http://blog.fatfreevegan.com/2006/07/patty-pan-squash-stuffed-with-cajun.html I followed it to the letter the first time, but would probably try some other veggies and perhaps a little bulgur wheat (cook first). Maybe even a spicy sausage another time for non-vegetarian.Also, here's the recipe I told you about for the flat leaf parsley & pistachio pesto slaw with raw fennel: http://www.foodnetwork.com/recipes/everyday-italian/fennel-slaw-with-prosciutto-and-pistachio-pesto-recipe/index.html If you don't use prosciutto, you need to salt it. Here's another recipe for fennel I didn't try, but it sounds wonderful -- although I'd use chicken or fish, not pork (will definitely try next time I get fennel): http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-chops-with-fennel-and-caper-sauce-recipe/index.html

GOLDEN POTATO & COLLARD GREEN SOUP

A smooth way to enjoy the goodness of collards. Broccoli rabe also works well in this recipe. Serve this creamy non-dairy soup with grilled tofu sandwiches. This is a simple feast for a hungry family.

• 1 teaspoon extra-virgin olive oil
• 4 cups chopped onions (about 2 large or 3 medium onions)
• 1/2 teaspoon sea salt
• 2 cups diced potatoes (about 2 medium potatoes)
• 1/2 cup chopped celery (about 2 ribs)
• 1 large carrot, diced
• 31/2-4 cups water
• 2 Tablespoons cashew or almond butter
• 2 Tablespoons tamari or shoyu soy sauce
• 1 bunch collard greens
• 1 teaspoon brown rice vinegar
• Sea salt and freshly ground pepper

Heat oil in a 3-quart pot. Add the onions and salt. Cover and simmer on low heat, stirring occasionally, until onions cook down to a nice mush (about 15-20 minutes). Add potatoes, celery, carrot, and water to the onion mush; cover and simmer until potatoes are soft (about 15-20 minutes). Put soup mixture into a blender with the cashew butter and tamari. Blend until smooth. Run the soup through a strainer to remove celery strings. Return soup to pot. Remove thick stems from the collard leaves by pulling leaf off with one hand while holding onto the stem with the other. Fill your sink with cold water and submerge the collard leaves. If the water has sediment, drain the sink and repeat. Bring 2 quarts of water to a boil. Submerge leaves. Remove a piece and test every minute or so. You are looking for a slightly wilted leaf that still has a bright green color and (most important) a succulent, sweet flavor. Pour cooked greens into a colander in the sink. When you can handle them, squeeze out excess water with your hands. Clip into bite-sized pieces or thin strips and stir into soup. Add vinegar. Taste soup, and adjust salt and pepper. Gently heat before serving.

Nutty Turnip Greens

• Lots of greens; chopped coarsely
• Peanut or Almond butter; smooth or chunky (enough to make a nice sauce when melted)
• Lots of garlic; minced
• Your choice of not spice (enough to make you call for your mama)

Rinse greens. Simmer in pot. When there's enough liquid to melt the peanut butter stir it in until it's all blended. Add garlic and your choice of heat. Simmmer for an hour or two until the greens are cooked to rags, stirring occasionally and adding a little water if needed to keep them from drying out and/or sticking. Serve with boiled potatoes or some other starch.

MARINATED TURNIPS

• 3 Turnips, slice thin
• ⅓ cup Celery tops or Cutting Celery, chopped fine
• ⅓ cup Oil
• 3 tablespoon Cider vinegar
• ½ teaspoon Salt
• ¼ teaspoon Pepper

In a bowl combine all ingredients; toss and then chill until serving time.

GARDEN QUICHE WITH POTATO CRUST

More Main Meal Recipes Solutions By Cait Johnson, Author of Witch In the Kitchen (Inner Traditions, 2001).This satisfying peasant pie is perfect for those of us who want to avoid wheat, since it features a tender potato crust rather than conventional pastry. Lower in fat than most quiches but still flavorful, with plenty of heart-healthy olive oil and garlic, this quiche is a quick throw-together for a late-summer meal that makes us grateful to the Earth Mother for the bounty and nourishment she provides.

• 5 small potatoes, cut into 1/2-inch thick slices
• 1 tablespoon olive oil
• 2 small summer squash or zucchini, cut in half lengthwise, then cut into 1/4-inch slices
• 2 medium red, orange, or yellow bell peppers, seeded and sliced in thin strips
• 1 bunch fresh greens, such as spinach, arugula, kale, chard, or turnip greens, well washed, leaves torn into 1-inch pieces, and stems chopped
• 2 cloves garlic, minced
• 1 4-ounce log soft goat cheese, crumbled
• 1 cup low-fat milk
• 3 eggs
• Salt and freshly-ground black pepper, to taste

Preheat oven to 350F. Boil potato slices in salted water for about 8 minutes, until just tender. Drain and set aside. In a large saucepan over medium heat, heat the oil and add the squash and peppers, cooking about 5 minutes until softened. Add greens and stems and continue cooking about 4 minutes until wilted. Add garlic and cook another minute until softened and fragrant. Season with salt and pepper and set vegetables aside. Oil a 10-inch pie plate, and place potatoes evenly in the bottom. Spread vegetables on top and sprinkle with crumbled goat cheese. In a medium bowl, whisk together the milk, eggs, and salt and pepper to taste and pour over the veggies. Cover with foil and bake 45 minutes or until a knife inserted in the middle comes out clean. Cool 5 minutes before slicing and serving. Serves 6.

MEDITTERANEAN SWISS CHARD

Swiss chard is one of the super foods rich in many nutrients, including anti-oxidants. We have created this recipe so you can eat it often with many meals. The simple dressing complements it very well. When the chard is fresh it needs nothing else to be delicious and satisfying.

• large bunch Swiss Chard, chopped
• 1 medium clove garlc, pressed
• ½ Tablespoon balsamic or apple cider vinegar or fresh lemon juice
• extra virgin olive oil to taste
• sea salt and black pepper to taste

Bring lightly salted water to a rapid boil in a large pot. Cut off tough bottom part of stems. Add the chopped leaves to the boiling water and simmer for only 3-5 minutes, until tender. Strain through colander and press out excess water. Toss with rest of ingredients. Make sure you don't toss chard with dressing until you are ready to serve. Otherwise the flavor will become diluted. Serves 2

TURNIP & CARROT RAGOUT WITH NOODLES

• 1-½ cups carrot
• 1-½ cups turnip
• 3 cups raw potatoes (measured after being cut into slender pieces)
• 6 small onions
• 1 large tomato
• 2 tablespoons vegetable oil or ghee (clarified butter)
• 3 tablespoons flour
• A sprinkle of savory herb
• 3-½ cups vegetable broth or water
• Sea salt to taste
• whole grain noodles

Braise carrot, turnip, and onion in a well oiled pan in a quick oven, or in a hot skillet over the open fire.Place in a saucepan with potato, tomato, and liquid, salt to taste, and bring to a boil. Brown the flour in the vegetable fat, in a frying pan, and add a sprinkle of savory, then a little of the liquid from the vegetables, and stir smooth. Add more of the liquid, and pour it over the boiling vegetables. Let boil gently under cover until well done, and the gravy is reduced to a nice consistency. Serve with plainly seasoned whole grain noodles.

BAKED POTATO STUFFED WITH TURNIP GREENS

I love to take this in my lunch to work. I've acquired a taste for turnip greens. I actually crave them! I either eat it cold, or sometimes reheated a bit. I eat it whole, unwrapping a bit at a time, while I take walk. It can be a little messy, like a taco, but it is a really satisfying part of my lunch.

• 1 medium sized baked potato
• 1/2 cup steamed turnip greens, chopped
• 1/4 cup diced onions
• 1 teaspoon oilve oil
• 1 tablespoon soy based fake bacon style bits, or Fakin' Bacin' Tempeh Strips (optional)
• salt/pepper to taste

Slice open the potato lenghtwise and score the inside. Sprinkle with the olive oil, and a little salt and lots of pepper (or to taste.) In a dish, mix up the turnip greens with the onion and soy bits. Spread out a piece of paper or plastic as a wrapping and put the open potato on it. Place half of the greens mixture on each half of the potato. Put the halves together and wrap up tightly. Refrigerate. Alternative: Cook the greens with the onion and tempeh strips first.

SIMPLE MUSTARD GREENS

Sauté five cloves of garlic in olive oil until they soften; turn the heat way up and throw in the greens until it wilts; squirt on some red wine vinegar until it disappears; serve over pasta.Sylvia Thompson, in a recipe for Sicilian-style rapini published in The Kitchen Garden Cookbook (Bantam, 1995), does essentially the same thing but adds toasted pine nuts and raisins. She says the recipe, that requires 10 minutes of cooking time, also works with chard, spinach or any other tasty green.

GOLDEN BEETS & BOK CHOI

Thyme is the essential accent which brings all the ingredients together.

• 2 medium sized golden beets
• 10 brussels sprouts
• small head bok choi
• 1 shallot, peeled and sliced
• Olive oil
• almonds
• 1 Tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme)
• 2 Tbsp almond slivers, toasted
• Salt and freshly ground pepper

The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F until tender. Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven). When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks. While beets are cooking you may want to toast your almond slivers if you are starting with raw almonds. Just heat a skillet to medium high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from pan into a small bowl. Let cool, set aside. Remove any outer leaves that look a bit ragged from the bok choi. Chop into 1 inch pieces. Bring a small saucepan filled with water to cover the bok choi to a boil and parboil for 2-3 minutes. They should be almost all the way cooked tender. Set aside for 5 minutes to cool. In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the shallot slices and cook until translucent, a few minutes. Add another tablespoon of olive oil and raise the heat to medium high. Add the bok choi and beets to the pan, along with the thyme and mix well. Salt and pepper to taste. Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature. Serves 3-4.

RAW MARINATED BROCCOLI WITH WALNUT PESTO

from The Raw Chef

• broccoli cut into 1/4 inch long strips, or rapini
• 1/2c olive oil
• 1/2c tamari
• 1T unrefined sea salt

Take any leaves off the broccoli and place them in a large bowl. Add the remaining ingredients and leave to marinade for 2 hours or more. You can also place the bowl, covered, in a dehydrator on 115 degrees F so speed up the wilting process. This also has the advantage of your broccoli being warm when you eat it.

For the Walnut Pesto:

• 1c walnuts
• 2c basil
• 2t unrefined sea salt
• 1/4c olive oil
• 2T lemon juice

Pulse all ingredients in a food processor, leaving the mixture slightly chunky.

RAW TRINITY KALE SALAD

• 8 leaves each of curly kale, russian kale and dino kale, shredded. Or use more leaves of only one kind of kale.
• 1 tomato, diced
• 1 avocado, diced
• 3 tbs. onion, diced
• 2-3 tbs. olive oil
• 2 tbs. agave nectar
• 4 tbs. lemon juice
• Unrefined Sea salt to taste

Mix everything in the bowl. With your hands, massage the salad for about 5 minutes. Let the salad marinate for about 2-3 hrs. before serving. Garnish with cherry tomatoes. Serves 2-4 people. www.rawguru.com

VEGAN CEASAR SALAD

Original recipe by Blessing

• 1/3 cup olive oil
• ½ cup water
• 1 Tbs. miso (light)
• ½ lemon, juiced
• 1 large or 2 small dates
• 2 cloves garlic

Blend all ingredients well in blender.

for Parma Pine "Cheese":

• 1 cup pine nuts
• 1 ½ tsp. olive oil or flax oil
• ¾ tsp. Celtic Sea Salt
• Puree all in a food processor on pulse until cheesy looking.
• Mix dressing and pine cheese with 2 heads of romaine lettuce.
  

AUSTRIAN KALE

From "Recipes from a Kitchen Garden" by Renee Shepherd & Fran Raboff.
Wash Kale leaves, then cut into 1/2-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside. Saute minced garlic and chopped onion in oil until lightly browned. Add stock, quartered potatoes, chopped cutting celery or celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve.

BRAISED SWISS CHARD WITH PINE NUTS, RED ONIONS & CURRANTS

Wash the Swiss chard and tear into bite-size piece. Thinly slice red onion, toast pine nuts and reserve. Film a sauté pan with olive oil, place on a medium high flame, add onions, then the Swiss chard. Stir to wilt, add the stock or water and cover briefly to wilt. Season with salt, pepper, currants and pine nuts. Place in serving bowl and drizzle with balsamic vinegar. From Chef Wendy Little on Earthbound Farm’s website www.ebfarm.com

RAW BEET SALAD

from Pete's Greens www.petesgreens.com A wonderfully simple and sophisticated way to eat beets!

• Beets, any type, scrubbed clean and finely grated
• Vinaigrette of balsamic vinegar or apple cider vinegar (vinegar, garlic, olive oil, S&P)
• fruity olive oil
• freshly ground pepper
• sea salt, and thinly sliced scallions
• Leafed lettuce

Toss the grated raw beets with the viniagrette and let stand about 15 minutes. Scoop mixture onto leaves of lightly dressed lettuce leaves.

BRAISED RED RADISHES

adapted from Vegetarian Cooking for Everyone by Deborah Madison

• bunch purple or red radishes
• 1 to 2 Tablespoons butter
• 1 stalk green garlic, (or garlic chives or garlic) cleaned as you would a leek and chopped, use all the light green part
• 1 teaspoon chopped fresh thyme
• S & P to taste

Trim the leaves from the radishes (save for Radish Top Soup, see recipe this page), leaving a bit of the green stems, and scrub them. Wash the leaves and set aside. Leave smaller radishes whole and halve the larger ones. Melt 2 to 3 teaspoons of the butter in a small saute pan. Add the shallot and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer until the radishes are tender, 3 to 5 minutes. Add the leaves and cook until they're wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, until only about 1/4 cup remains. pour it over the radishes and serve.

RADISH TOP SOUP

from Mariquita Farms "Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor."

• 6 Tb butter
• 1 cup chopped onions or leeks
• 8 cups loosely packed radish leaves
• 2 cups diced peeled potatoes
• 6 cups liquid (water, chicken stock)
• sea salt
• 1/2 cup cream (optional)
• Freshly ground pepper
  Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper.Submitted by Jean Pinard
  

SAVORY BRAISED FENNEL & CABBAGE

• 1 large onion, finely sliced
• 1 medium head of cabbage, chopped
• large bulb fennel, sliced 1/4 inch half moons
• 1 clove of garlic, minced
• 1 teaspoon of dried savory
• 3 tablespoons of butter
• 1 teaspoon of flour
• 1 cup of vegetable or chicken stock
• 1/2 cup of white wine
• 4 fresh tomatoes, sliced into eighths
• 1 tablespoon of tomato puree (you can buy it in the tube and keep it in the refrigerator for just this purpose, when you only need a tablespoon and don't want to open those little cans.)
• 2 tablespoons of fresh parsley for last minute garnish
• Sour cream
• Parmesan cheese for last minute sprinkling

Saute onions until soft and limp. Add fennel, chopped cabbage, garlic, herbs, butter and flour. Keep stirring lightly to blend and wilt the cabbage and fennel. Add stock and wine. Cover and simmer until the vegetables are nearly tender. Add tomatoes and puree. Simmer another 10 minutes until all is tender. Put in serving dish, dollop with sour cream, spinkle with parsley. Serve parmesan on the side.

Erbazzone - ITALIAN SWISS CHARD PIE

from Victoria Slind-Flor
This is an unusual sweet pie featuring chard, which is a traditional dish from Bologna, in Italy’s Emilia-Romagna region. It is possible to make a savory version of by leaving the sugar out of both the filling and the crust, and browning pancetta to add to the chard mixture. You can substitute pine nuts for almonds. You can also add garlic to a savory version.
Filling:

• extra large bunch chard
• ½ cup golden raisins
• 1 cup blanched almonds, pulverized in food processor
• 1 lb. ricotta cheese (or you can substitute small-curd cottage cheese)
• 3 tablespoons sugar
• ½ teaspoon nutmeg
• ½ teaspoon salt

Crust:

• 4 tablespoons very cold butter, cut into small pieces
• 3 tablespoons unrefined sugar, optional
• 1 ¼ cups whole wheat pastry flour
• Up to 2 tablespoons water

Combine butter, sugar and flour in food processor. Blend until all are in small particles. Add egg and blend. With the motor running, add water a few drops at a time, and run until dough forms a smooth ball in processor. Wrap dough in plastic wrap and let rest in refrigerator for half an hour. 2. Cover raisins with boiling water and let stand for half an hour. Drain, and chop coarsely. Wash chard well, and remove stalks. Place in large pot, with just the water that clings to the leaves and cook over medium heat for five minutes. Remove, and drain well in colander. Squeeze out as much water as possible.3. Preheat oven to 375º. Roll out dough to fill a 10-inch tart pan. Fill pan and set aside in refrigerator while you finish preparing the filling.4. Shred chard finely and combine with almonds, raisins and ricotta cheese, nutmeg, sugar and salt in large bowl. Fill prepared crust and bake for approximately 40 to 45 minutes. Cool on rack. Serve at room temperature.

Roasted Fennel

• 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
• Olive oil
• Balsamic vinegar

Preheat oven to 400°F. Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with silpat or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.

Lemony Leek Soup

adapted from Recipes from a Kitchen Garden by Shepherd et al

• 1 T butter
• 2 T vegetable oil
• 6 cups thinly sliced leeks
• 1 carrot, thinly sliced
• 1 stalk celery or fennel, thinly sliced
• 6 cups vegetable or chicken stock
• 1 T grated lemon zest
• 2 T lemon juice
• 2 t fresh marjoram or 1 t dried
• 1 T chopped parsley
• 1/4 cup brown rice
• 1/2 cup milk
• Salt & white pepper to taste
• garnish: sour cream or yogurt
• 3 T minced chives
  In a 4-5 quart saucepan, heat butter and oil, add leeks, carrot and celery and saute until softened. Add stock, lemon rind, lemon juice, marjoram, parsley and rice and simmer, covered, for about 40 minutes until vegetables are very tender. Puree in a blender (or with a stick blender) or food processor. Pour mixture back into pan; add milk, & S & P to taste. If soup is too thick add more milk or stock. Heat soup through, but do not boil. Serve hot or cold, sprinkled with chives and dollop of sour cream or yogurt. Serves 6-8
  

Beet and Pink Grapefruit Salad

Great for those leftover beets!

• Beets with tops
• Pink Grapefruit, peeled and sectioned
• Purplette Onions, sliced thin
• Arugula leaves
• ½ cup chopped walnuts
• ½ cup olive oil
• 1 tablespoon walnut oil
• ¼ cup good fruit vinegar (like apple cider vinegar)
• salt and pepper to taste

Scrub beets and cut off the tops. Boil them in water to cover or bake at 450 degrees in foil or in a tightly covered dish for 30 to 60 minutes, depending on beet size. Beets are done when the skin wrinkles easily and slips off. Blanch the tops for 2 to 3 minutes in the beet water or in water to cover. Drain well and arrange on a serving plate with Arugula leaves (uncooked, or slightly sauteed if you'd prefer less spicy flavor). Peel beets and slice them very thin. Alternate beet slices with grapefruit sections and onion slices on top of the greens. Sprinkle with the walnuts and pour over them a dressing of the oils, vinegar, and seasonings. Serves four to six.

Little Doves

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001)

This traditional Russian recipe got its name because the people thought these tender little bundles filled with savory rice, raisins, and hard-cooked egg and simmered in tomato sauce look like doves. My Polish friend Ania makes a variation of these for special occasions. I always thought they must be really complicated, but as I was eating my third or fourth one and saying, “I’d love to make these at home, but they look really hard to do,” she just laughed and said, “Oh, no! It’s really easy. Try it and you’ll see!” She was so right: Little Doves just look fancy, but they’re really a cinch to make (and fun, too!) and they are great crowd-pleasers. Not only are they a beautiful use for leftover rice, they include four ingredients rich in flavonoids: onions, garlic, cabbage, and dill. My son doesn’t like cabbage but he loves these Little Doves. We all do.

• cabbage leaves
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked rice, white or brown
• 1/4 cup raisins
• 2 hard-cooked eggs, chopped
• 1 teaspoons dried dill weed or 3 teaspoons fresh
• sea salt and freshly-ground pepper, to taste
• 1 8-ounce can tomato sauce1 8-ounce can diced tomatoes, not drained
• 1/2 cup sour cream or yogurt
  Preheat oven to 350F. In a heavy-bottomed skillet, saute the onion and garlic in olive oil over medium heat until softened and fragrant. Remove pan from heat and add rice, raisins, hard-cooked egga, dill, and salt and pepper to taste. In a large pot of boiling salted water, submerge the cabbage and allow to boil for 5 minutes, or until the outer leaves are softened and may be removed. Peel off 12 outer leaves and blot dry. Chop enough of the remaining cabbage to measure 3/4 cup. Add to rice mixture in pan. Remove tough stem of each cabbage leaf, if necessary. Then place 1/4 cup rice mixture in the center of each leaf, tuck ends in, and roll to form a neat little package. (You will find that cabbage leaves are very forgiving and easy to work with, but you can use a toothpick to hold them together, if needed.) In a baking dish, place the cabbage rolls in a single layer. Combine tomato sauce and tomatoes and pour over the cabbage rolls, cover the pan with foil, and bake in preheated oven for 45 minutes, until bubbly. Place Little Doves on a serving platter, and remove toothpicks. Add sour cream to the tomato sauce in the pan, stirring to combine, and pour this sauce over cabbage rolls before serving.Golden-Crusted Brussels SproutsThis is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside. Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!
  24 small brussels sprouts
  1 tablespoon extra-virgin olive oil, plus more for rubbing
  fine-grain sea salt and freshly ground black pepper
  1/4 cup grated cheese of your choice
  Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil). Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.