Swiss Chard & Sweet Potato Au Gratin

You can swap the sweet potato for thin slices of winter squash...
Serves 12

• 1/4 cup (1/2 stick or 2 ounces) butter
• 1 small onion, finely chopped,
• 3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
• Pinch of freshly grated nutmeg
• 2 cups heavy cream or whole milk
• 2 garlic cloves, minced
• 2 tablespoons flour
• 2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
• 1 tablespoon minced fresh Italian parsley
• 1 tablespoon minced fresh thyme
• Fine sea salt
• Freshly ground black pepper
• 1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese
  Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.
  Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.
  Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.
  Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.
  Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this. As for reheating, already baked and frozen, I will find out very soon! But I am near-positive it will be fine.

Whipped Amber Turnips & Winter Squash

Preheat the oven to 350 degrees F. Place squash, skin side up, in a shallow baking pan, add 1/2 inch water and cover tightly with aluminum foil. Bake 25 to 35 minutes or until squash is tender. Meanwhile, place the turnips in a saucepan. Add water to cover and the bay leaf and salt. Heat to boiling over high heat. Reduce the heat to medium and cook for 15 minutes. Add the potatoes, cover and cook until the vegetables are tender, 15 to 20 minutes longer. Meanwhile, melt the butter in a small skillet over medium heat. Add the shallot, nutmeg and pepper. Cook, stirring frequently, 3 to 5 minutes, until tender. Drain the turnips and potatoes. Discard the bay leaf. Use an electric mixer and a large bowl and beat the turnips, potatoes, shallot mixture and cream until well combined. Cool the baked squash about 5 minutes or until it's easy to handle. Turn each cavity up and sprinkle with brown sugar. Fill the cavity of each with the turnip mixture. Heat the broiler. Broil the squash, 3 inches from the heat, until the whipped turnips start to brown, about 2 to 3 minutes. Arrange the squash on a serving plate and sprinkle with paprika. Serve immediately.

Holiday Turnips & Carrots

• 1 medium turnip
• 8 large carrots
• 2 cups shredded old cheddar
• 2 tbsp butter
• tsp oregano
• 1 tsp basil
• 1 cup fine bread crumbs
• salt and pepper to taste
  Lightly rub a casserole dish with butter or oil. Peel and cube turnip; boil until soft and drain. Peel and chop carrots; boil until soft and drain. Mash turnips and carrot together. In the same pot, add 1 1/4 cups of old cheddar cheese, butter, oregano, basil, salt, and pepper. Mix well and transfer to casserole dish. Top with remaining 3/4 cup of cheddar cheese and bread crumbs. Cover casserole dish and refrigerate.
  Cook covered at 350° for 1 hour, then remove lid and continue cooking 15 minutes or until heated through. Serves 6-8.

Carrot Tops Recipes

After three long years of delivering carrot bunches with such beautiful greens that many WE CSA members and one particular farmer (me) were inspired to wonder - Are the carrot tops edible? - It was Jerry at this past Tuesday's pick up who unwittingly became the hundredth monkey, tipping the critical mass of members who have posed this eternal question enough for me to finally sit down and invest the three short minutes it took to research this longstanding mystery and reveal the great news. Yes! Click this link to the World Carrot Museum (who knew?) for carrot tops recipes and preparation ideas.
What a relief, now we can move on to more pressing issues like - why is the arugula so hot?!

Cabbage Recipes

http://www.cheriestihler.com/recipes/vegetarian.html

Hon Tsai Tai Stir-fry with Coconut Peanut Sauce

• 2 T vegetable oil
• 1/4 c coconut peanut sauce
• 2 green garlic (or green onion)
• 1/4 c chopped red pepper
• 4 c chopped hon tsai tai
• 4 oz whole wheat linguine
• peanuts (optional)
  
  Cook pasta according to directions. Drain & set aside.
  In a large skillet or wok heat the oil over high heat. Add green garlic & red pepper & stir-fry for 1 minute. Add in the greens & stir-fry until almost completely wilted. Add remaining sauce & cooked noodles. Stir until heat through. Serve immediately with peanuts sprinkled on top.

Spring Green Tart

from erinskitchen.blogspot.com

• 1 frozen sheet all-butter puff pastry
• 2 egg yolks
• 1/2 large bunch of rainbow chard, center ribs removed, roughly chopped
• handful of trimmed hon tsai tai
• 3 bunches sliced green garlic
• 1 tsp. thyme leaves
• 1/2 c. low-fat cottage cheese
• 1 tbsp. cream
• 6 oz. goat cheese
• salt/pepper
• olive oil

Preheat oven to 400.Defrost puff pastry (I wrap the folded piece in a damp towel) and unroll it on a lightly oiled baking sheet. Score a 1/4-inch border around the edge of the pastry. Mix one egg yolk and a splash of water, and brush along the border. Chill the pastry in the freezer until ready to use.Heat a large saute pan over high heat, and add tbsp. olive oil. Then add thyme and 1/2 the green garlic, and saute for a few minutes. Then add the chard and the han tsai tai, tossing in oil to help them wilt. Season with salt and pepper. Cook, stirring frequently, until greens are tender. Set aside to cool.Mix cottage cheese, remaining egg yolk, cream, splash of olive oil, salt and pepper together in a bowl (If you'd like it really smooth, you can puree in food processor).Spread cottage cheese mixture on the puff pastry inside the scored border. Crumble half of the goat cheese over the cottage cheese, arrange the cooked greens on top, and sprinkle with the rest of the green garlic. Then distribute the last of the goat cheese on top.Bake the tart for 20-25 minutes, until cheese is bubbling and crust is golden brown. Cool a few minutes and serve.

Hon Tsai Tai Recipes

Many CSA's feature this asian light mustard green, so here's a few links to their recipes!
http://greenyourplate.blogspot.com/2009/05/in-season-hon-tsai-tai.html

Cabbage Rolls

• Sauce:
  1 stalk celery, diced1/4 cup red onions, finely chopped3 tablespoons chicken stock1 1/2 cups tomatoes, finely chopped2 tablespoons fresh basil, minced1 tablespoon cider vinegar1 teaspoon fresh oregano, minced
  
• 1/2 cup red onions, chopped
• 1/2 cup mushrooms, chopped
• 1 teaspoon garlic, minced
• 2 tablespoons vegetable broth
• 2 cups cooked brown rice or barley
• 1/2 teaspoon curry powder
• 1/2 cup tomatoes, diced
• 3 tablespoons whole grain bread crumbs
• 2 teaspoons soy sauce
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon black pepper
• 8-10 cabbage leaves
  Sauce:
  In a medium saucepan, sauté onions and celery over medium heat in stock for about 5 to 7 minutes. Stir in tomatoes, basil, oregano; add vinegar. Simmer over low heat, covered, for 20 minutes. Set aside.
  Cabbage Rolls:
  In another saucepan, sauté the onions, garlic and mushrooms in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper. Steam the cabbage leaves in boiling water for about 3 minutes or until wilted. Drain on paper towels. When cool enough to handle, portion 1/2 cup of mixture onto the center of each leaf. Roll up tightly in the cabbage leaf to wrap the filling.
  Spray a baking dish with Pam or olive oil. Arrange the rolls with the seam side down.
  Layer a cup of tomato sauce over the tops of the rolls. Cover with aluminum foil and bake at 400°F for 25 to 35 minutes. Serve with the remaining sauce.

from cooks.com

Creamed Turnips

• 3 pounds medium turnips
• 4 shallots
• 4 cups milk
• 1/2 cup heavy cream
• 3 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves OR 1/2 teaspoon dried thyme, crumbled
• 3/4 teaspoon salt
• 6 black peppercorns
• 6 whole cloves
• 2 bay leaves
• 3 tablespoons all-purpose flour
• white pepper
• freshly grated nutmeg
• Garnish: chopped fresh parsley leaves

Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander. Chop shallots. In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking occasionally, 15 minutes. Pour sauce through a sieve into a large heavy saucepan and discard solids. Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled. Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through. Garnish turnips with parsley.
This recipe from CDKitchen

Caramelized Turnips

• 8 small turnips
• 2 tablespoons olive oil
• salt to taste
• freshly ground black pepper

Preheat oven to 425 F. Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Cut the turnips into halves, or quarters if they are small. Big ones should be cut in half lengthwise and the halves sliced into wedges. Toss the turnips in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender). Roast for 5 minutes more and check for doneness - depending on the water content of the turnips, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.
This recipe from CDKitchen

Potato-Turnip Saute With Greens

• 1 pound red new potatoes
• 1 pound baby turnips, unpeeled
• 1 pound young turnip greens or other greens with their stems
• 2 tablespoons butter
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 1 tablespoon stone-ground mustard
• 2 tablespoons creme fraiche or sour cream
• 2 tablespoons lemon juice
• Salt and freshly ground pepper, to taste

Boil potatoes in lightly salted water until tender when pierced with a knife. Drain, and set aside. Cut large potatoes in halves or quarters; leave small ones whole. Boil turnips in lightly salted water to cover until tender when pierced with a knife. Drain, and set aside. Cut larger turnips into halves or quarters; leave small ones whole. Pick over greens, discarding any large, coarse stems or damaged leaves. Blanch leaves and stems in lightly salted water, cooking just until tender (2 to 4 minutes). Drain, and plunge into ice water to halt the cooking. Drain thoroughly, pressing out excess moisture. Chop leaves coarsely; dice stems. Set aside separately. In a small skillet over moderately low heat, melt 1 tablespoon of the butter. Add shallots and garlic, and saute until fragrant (2 to 3 minutes). Set mixture aside. At serving time, in a large skillet, warm remaining butter and olive oil over moderately high heat. Add softened shallot-garlic mixture and diced stems; saute briefly to heat through. Add potatoes and turnips; saute briefly to heat through. Add turnip greens and cook, covered, 1 minute. Stir in mustard and creme fraiche. Add lemon juice, and season with salt and pepper.
This recipe from CDKitchen for

Best Ever Turnips

• 4 pounds white turnips peeled and cut into 1/2" pieces
• 12 tablespoons butter, divided
• 1 clove garlic -- peeled
• salt to taste
• freshly-ground black pepper to taste

Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain. Melt half the butter and cook the garlic and turnips, covered, over low heat for 5 minutes. Transfer turnips and garlic to a food processor and puree until smooth, adding remaining butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.
This recipe from CDKitchen

Amish Turnip Casserole

• 1 1/2 cup grated turnip
• 1 1/2 cup grated potato
• 3/4 cup milk
• 1/2 cup low fat yogurt
• 1/2 cup whole grain bread crumbs
• 1/4 cup sunflower, olive or safflower oil
• 2 medium onions, chopped
• 1 tablespoon dried parsley
• 1/2 teaspoon ground black pepper

Preheat oven to 375degrees F. Thoroughly mix all the ingredients, except the bread crumbs, in a large bowl. Pour the mixture into a lightly greased shallow casserole. Scatter the bread crumbs over the top. Bake for 40 minutes. Serve immediately. Variation: Fry the bread crumbs in a small amount of oil, before scattering them over the top of the dish.
This recipe from CDKitchen

Achara Zuke (Turnips In Vinegar Dressing)

• 4 ounces white turnips
• 1 teaspoon salt
• 1 dried red pepper
• 1 kombu seaweed (1" square) -- washed
• 1/4 cup rice vinegar
• 4 teaspoons sugar
• soy sauce

Starting a day ahead, peel the turnips and, one at a time, slice them in the following fashion: Make thin slices down to within 1/8" of the base, move the turnip a half turn clockwise & make similar slices intersecting the first ones. Now cut each turnip into quarters. In a mixing bowl, stir the salt into 1/4 c cold water. Add the turnips. Soak in the refrigerator for 24 hours. The following day, cover the dried red pepper with cold water and soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove and discard the seeds, slice the pepper crosswise into very thin rings. Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1" by 1/8" wide. Drain the turnips and squeeze them firmly until dry. Combine the vinegar, 1/2 c cold water, sugar & a sprinkle of soy sauce in a 1 1/2 to 2 qt jar & stir thoroughly. Add the turnips, pepper rings and kombu, & stir again. Cover tightly with a jar cover or plastic wrap, & refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days.
This recipe from CDKitchen

Turnip & Greens Ragout

• 2 medium leeks, white and light green parts only, cleaned and sliced (dark green leaves washed and set aside)
• 1 tablespoon extra virgin olive oil
• 1 large sweet red or white onion, chopped
• 1 small head green garlic, minced
• 1 bunch (about 1 pound size) baby turnips, with greens
• Salt to taste
• Freshly ground black pepper to taste
• 3 tablespoons chopped fresh herbs, such as tarragon, parsley, chives, or chervil
• 1 tablespoon unsalted butter
  turnips peeled and cut in wedges, greens stemmed, washed well, and chopped

Place the leek greens in a pot and add 8 cups water. Bring to a boil and simmer for 30 minutes while you prepare the remaining vegetables. Strain and return to the pot, discarding the solids. Heat the oil in a large nonstick skillet. Add the onions and sliced leeks. Cook, stirring often, until tender, about 5 minutes. Add the garlic. Cook, stirring, until fragrant, about 1 minute. Add the turnips, 2 1/2 cups of the leek stock, and salt to taste. Bring to a simmer, partially cover, reduce the heat to medium-low, and simmer for 10 minutes, or until the turnips are tender. Stir in the greens and simmer for another 5 minutes. If the greens are quite tough, simmer a few minutes longer; however, their color will not be as bright. Add pepper, taste, and adjust the salt. Stir in the fresh herbs and butter. When the butter has melted, serve in wide bowls over couscous.
This recipe from CDKitchen

Butternut Squash with Onions & Pecans

Thanks to CSA member Nicole for sharing this link to a great recipe from allrecipes.com. She served this at Thanksgiving dinner and it was a hit!
1 cup chopped pecans
3 tablespoons butter
1 large onion, finely chopped
2 1/4 pounds butternut squash - peeled, seeded, and cubed
salt and pepper to taste
3 tablespoons chopped fresh parsley
Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.

Easy Italian Kale, Olive & Sundried Tomato Saute

I just made this and thought I'd share since it's so simple and uses three of the veggies in your share this week.
Kale, Red Russian or Lacinato (aka Toscano, Dinosaur)
Bull's Blood Beet Greens
Green Garlic
Sundried Tomatoes (in olive oil, if dried then soak first)
Cured Kalamata Olives in olive oil
Pine Nuts
Olive Oil or Walnut Oil (or water)
Unrefined Sea Salt (like Celtic)
Heat oil in saute pan. Chop kale and beet greens into bite size pieces. Chop green garlic and add to greens into saute pan with sea salt and saute until wilted (if necessary add a little water to tenderize). Toss with sliced sundried tomatoes, pine nuts & olives. Great alone as side dish or served with a high protein grain called quinoa (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142.

Ayurvedic Mung Dhal Soup with Greens & Daikon Radish

1 cup mung dhal (split hulled mung beans)
1 cup white daikon radish, peeled, washed and diced into 1/2" cubes
1 cup chopped fresh greens, daikon leaves, turnip greens, spinach, kale or other
1/2" piece fresh ginger, peeled and cut into juliennes
1 teaspoon fresh lemon juice
1 tablespoon ghee
1 teaspoon whole cumin seeds
1 teaspoon spice mix, your choice
1 tablespoon finely chopped fresh cilantro
Rock salt to taste
Wash and drain the mung beans and allow them to dry out some. In a large pot, dry roast the mung beans, stirring constantly, for about 6-8 minutes. Add enough water to cook the beans, bring to a boil and cook until the beans are soft. Skim off any foam that collects on the water. When the beans are cooked, add as much water as you need to get the soup to the desired consistency--this soup can be enjoyed as a thick puree or as a thin liquid, whichever you prefer. Meanwhile steam the daikon until tender-crisp; then add to the cooked dhal along with the spinach, ginger, salt, lemon juice and spice mix. Simmer for about 5 minutes.
In another pan, heat the ghee and add the cumin seeds when the ghee is hot and clear. Sauté the cumin seeds to release the flavor and aroma; then pour the ghee-spice mixture on the hot dhal. (Watch out, this sizzles). Stir, garnish with fresh cilantro and serve hot either on its own or with boiled Basmati rice.

Pan Fried Daikon Medallions

Slice the daikon into 1/2 inch medallions. Heat a large frying pan to medium and add a little bit of sesame oil, just enough to cover the surface. Just before the oil starts to smoke, arrange the daikon slices in a single layer on the surface of the pan. Fry until they start to smoke slightly. The cooked surface should have dark brown marks, but not black. Flip'em. Wait for them to smoke slightly again. Remove from pan, and arrange on a paper towel to soak up a little oil (shouldn't be much). Arrange on a plate and sprinkle with a little salt.

Daikon Radish Pickles

1 1/2 cups chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Daikon Salad

Julienne daikon into strips and soak in water for 30 minutes or longer to remove the bitterness. Then you add your favorite dressing for a salad.

Daikon Fritters

Shred roots on grater. Mix with beaten egg, flour, salt and pepper. Drop and flatten out a dollop into hot oil and turn once while browning both sides.

Raw Vegan Squash Pie

Recipe shared by CSA member Sherri Collins, raw food classes in the West Valley http://www.rawdazzle.com/ . Thank you Sherri!
Recipe originally from Living on Live Food, Alissa Cohen
Crust:

• 2 cups almonds
• 1/3 – ½ cup dates, pitted and soaked

Filling:

• 2 cups shredded butternut squash
• 1 cup dates
• ½ cup almonds (soaked) or sunflower seeds
• 2 tsp cinnamon
• 1 tsp ginger
• ½ tsp ground cloves
• ½ tsp nutmeg
• ¼ cup
• water

Crust Preparation: Add all ingredients and blend until smooth. Pat down into a pie plate

For Filling: Mix shredded pumpkin or squash in a food processor for several minutes. Add other ingredients and blend until smooth. Place filling on top of pie crust. Best served chilled.

Butter Braised Turnips

adapted from "How To Cook Everything"

• 2 Tbsps butter
• 1 Tbsp olive or other neutral oil
• 1 pound baby turnips, more or less, with the greens trimmed off (if the turnips you're dealing with are a little larger, cut them into quarters)
• Sea salt and freshly ground black pepper to taste
• 1/4 cup white wine or broth
• 1 Tbsp balsamic vinegar or apple cider vinegar
• 1 tsp honey
• Minced fresh parsley leaves for garnish
  Combine the butter and oil in a medium to large skillet that can later be covered; turn the heat to medium. When the butter melts, add the turnips and cook, stirring, until they are coated with butter, just a minute or two longer. Season with salt and pepper. Add the remaining ingredients, except the garnish, stir, and cover. Turn the heat to low and cook until the turnips are barely tender, about 5 minutes. Uncover and raise the heat to medium-high. Cook, stirring, until the turnips are glazed and the liquid is syrupy, another few minutes. Taste and adjust seasoning, garnish, and serve.
  Click here to browse through more Eatwell Recipes.

Raw Kale Salad

• 1 large bunch Kale finely chopped
• 2 carrots shredded pint of grape tomatoes
• 1/2 cup soaked pinenuts
• 1/2 cup sun-dried tomatoes soaked and chopped into bitty pieces
• 1 red onion cut into thin rings
• raw black olives
• Juice of one lemon
• 1/4 cup cold pressed olive oil sea salt
• few dashes of Bragg's liquid aminos
  Mix all ingredients...set in fridge overnight. Enjoy the next day!!!

Wilted Kale Salad with Cranberries

If you’ve never had a raw kale salad, let me assure you that it does not taste like plain raw kale. A raw kale salad requires you to wilt the leaves so it takes on a milder taste that is easier on your digestion.

• 1 bunch of raw kale
• 1 t sea salt (unrefined Celtic or grey salt is best) give or take
• 1/2 cup coconut oil (other oils will work, but I like coconut because of the sweetness)
• 1 handful of raw cranberries (soaked in oil for a couple minutes to soften them up)
• 1 handful of raw pinenuts (or silvered almonds)

Chop the leaves so they are the right size to fit in your mouth. Place the kale in a large bowl and sprinkle the salt so that the leaves are lightly coated. Now is the fun part. Press the leaves down and start to kneed them like you would do to bread. Pick them up and squeeze them to facilitate the process. After a couple minutes you will notice them turning a darker green color and taking on a slightly cooked texture. Once that happens you are ready to toss in the rest of the ingredients. If the coconut oil is hard, you may need to warm it up a bit by dipping the jar in hot water. Taste the salad and add more salt if needed. You’re salad should have a lightly salted but mostly sweet taste to it.

Red Russian Kale with Cranberries

• large bunche kale, any
• ¼ cup pine nuts
• ¼ cup dried cranberries
• 3 tablespoons olive oil
  Steam the kale until it is bright green. Meanwhile, in a cast iron skillet, toast the pine nuts. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl. Add dried cranberries and olive oil. Toss and serve

Butternut Squash Pie

For the filling:

• 2 large eggs plus 2 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/2 cup dark brown sugar
• 1/4 cup unrefined sugar
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• Pinch cayenne pepper
• 1 1/2 cups roasted squash purée, packed (see below)
• 1 1/4 cups heavy cream
  Ccombine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine. Scrape filling into hot prebaked pie shell, and bake on pizza stone until filling is set 2/3 in from perimeter and center still jiggles, about 30-40 minutes. Remove from oven, and cool to room temperature on rack. Garnish with whipped cream, candied squash and ginger relish if desired. Serve.

Squash Puree, Yields 3 cups

• 2 3 1/2- to 4-pound butternut squashes, scrubbed
• Grapeseed oil spray

Heat oven to 350 degrees. Line a 12-by-15-inch rimmed sheetpan with aluminum foil, and spray with grapeseed oil. Trim off stem end, then cut through squashes horizontally where bulb begins. Reserve bulb for another use. Cut squash necks in two lengthwise. Slice into 1-inch sections and arrange on sheet pan. Bake, turning occasionally, until squash is tender and beginning to caramelize, 1 to 1 1/2 hours. Cool slightly, trim skin away with paring knife, and force flesh through food mill. Use immediately in pie or place in plastic container with lid, and refrigerate up to 4 days; freeze up to 2 months.

Roasted Butternut Squash Soup, Gourmet

For the soup:

• 2 tablespoons extra-virgin olive oil
• 1/2 cup (1/4-inch) diced onion
• 1/4 cup (1/4-inch) diced celery
• 1/4 cup (1/4-inch) diced carrot
• 1 cinnamon stick
• Sea salt, preferably gray salt
• Freshly ground black pepper
• About 4 cups vegetable broth
• 1/2 teaspoon ground toasted coriander, optional
• 1 1/2 cups Roasted Winter Squash recipe (below)
• 1/2 cup half-and-half, optional
  To serve:
• 1/4 cup mascarpone cheese, optional
• 2 tablespoons toasted pumpkin seeds, optional
  Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the vegetable broth and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.) Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service. Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.

Roasted Winter Squash:

• About 3 pounds butternut squash (preferably 1 large squash)
• Gray salt
• Freshly ground black pepper
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons finely chopped fresh sage leaves
• 2 tablespoons granulated sugar
• 1/4 cup balsamic vinegar
• 1/4 cup dark unsulfured molasses
• 2 teaspoons Toasted Spice Rub, recipe follows
  Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
  Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe. Yield: about 2 cups puree

Toasted Spice Rub:

• 1/4 cup fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon peppercorns
• 1 1/2 teaspoons red pepper flakes
• 1/4 cup (1-ounce) pure California chili powder
• 2 tablespoons kosher salt
• 2 tablespoons ground cinnamon
  Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze. Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot.

Quinoa with Butternut Squash Gratin

• 1-1/2 lb. butternut squash peeled and diced
• 1 cup organic quinoa
• 2 cups water
• 1 tsp. salt
• 2 Tbsp. olive oil, divided
• 4 cloves garlic, minced
• 2 Tbsp. shallots
• 4 eggs
• 1 cup shredded Gruyere cheese
• 1 slice Italian bread
• salt and pepper to taste
  Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.
  If using pre-cut butternut squash, pierce the package a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender. If using a whole squash, peel and cube it, then put in a ziploc plastic bag and seal. Then pierce a few times with a fork and microwave as directed above. Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing. Transfer squash and quinoa to a large (2 or 3-quart) pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals. Remove from heat and let rest.

from: http://healthycooking.suite101.com/article.cfm/quinoa_and_butternut_squash_gratin#ixzz0XoSUN1Im

Unripe Melon Pickles

firm, but not fully ripe cantaloupes or honeydew melon, about 2 pounds each
1 quart cold water
4 tablespoons salt
11/2 cups cider vinegar
4 cups sugar
3 sticks cinnamon, 2 inches long
1 tablespoon whole cloves
½ teaspoon nutmeg
21/2 cups boiling water
Halve the cantaloupes. Remove seeds, peel and cut into 1-inch squares. Mix cold water and salt. Pour over melon and allow to stand for 3 hours. Drain. Combine vinegar, sugar and spices with boiling water. Stir until sugar is dissolved. Add cantaloupe with slotted spoon. Boil the syrup for 10 minutes. Add melon and simmer 40 to 50 minutes or until melon is transparent. Pour mixture into hot, boiled pint jars with 2-piece screw tops, filling to within 1/8-inch of top. Wipe rims of jars carefully and cover with lids. Put on screw bands and tighten as much as possible. Place jars in a large kettle and add enough boiling water to cover jars by 1 inch Boil 10 minutes. Cool on rack. Makes 4 pints. This recipe may be doubled.
Doris Reynolds is the author of “When Peacocks Were Roasted and Mullet Was Fried” and “Let’s Talk Food.” They are available for sale in the lobby of the Naples Daily News. Also available for sale is a 4-part DVD, “A Walk Down Memory Lane with Doris Reynolds.” For comments and information regarding today’s column, contact Doris Reynolds at foodlvr25@aol.com

Cantaloupe with Black Pepper, Oil, & Vinegar

Recipe from the cookbook The Italian Country Table by Lynne Rossetto Kasper. Lynne says, "A melon salad is not a typical opening to a meal in Italy. I certainly didn't expect it when I Stayed at Le Frise, a guest farm in the mountains of northern Lombardy. . . Emma dresses chunks of melon with black pepper, vinegar and olive oil. She presents the melon on a bed of pale green curly endive and snips dark green chives over the salad at the last moment. Few things taste better with fresh goat cheese."

Half of a 2 1/2 to 3 pound ripe cantaloupe, seeds removed
Several pale green leaves from the center of a head of curly endive or other salad greens
Coarse salt and freshly ground black pepper
2 teaspoons fruity extra-virgin olive oil
2 teaspoons white wine vinegar
2 teaspoons snipped fresh chives or scallion tops
With a melon baller, scoop out 1-inch balls from the melon and place into a medium bowl. Line an 8-inch white serving plate with the endive greens.
Sprinkle the melon with salt and pepper to taste. Gently toss with the olive oil, then the wine vinegar. Spoon onto greens, scatter the chives over the melon, and serve.

Herbed Baby Beets with Greens

bunch tiny beets
2 Tbs. oil
1 lemon juice only
1 green onion chopped
1/2 tsp. dill weed
Sea salt to taste
Wash beets and leaves and remove any inedible portion. Heat oil, lemon juice, onion, and herbs in a heavy pan with a tight fitting lid. Add beets with leaves attached, and steam over medium heat. Check after 5 minutes, adding a small amount of water if necessary to prevent burning. Cook a few minutes more, until beets are fork tender.
from http://www.wheelerbrookfarm.com/beets.html

Broccoli Leaves Recipes

These from Southshore Organics

Sauteed Broccoli Leaves
contributed by mahea hisgen
5 broccoli leaves
2-3 cloves garlic
1/2 yellow onion, sliced
3-4 T olive oil
pasta
Prepare pasta according to directions on package. Wash broccoli leaves and pat dry with paper towel. Remove stems from leaves and slice into strips. Sautee leaves with garlic and onions in olive oil. Toss with your choice of pasta and salt as desired.

Pureed Spinach and Broccoli Leaves
contributed by mahea hisgen
1/2 lb spinach
1/2 lb broccoli leaves
1/2 small onion, chopped
ginger, minced
3 T ghee (clarified butter), regular butter would work as well
Kauai sea salt to taste
turmeric, grated or turmeric powder
cumin
ground coriander
Puree the spinach with water and put in bowl. Puree broccoli leaves and put in same bowl. Fry the onion and ginger in the ghee or butter, adding salt, cumin, turmeric and coriander. Add purees to mixture one cup at a time. Cook for about 5 minutes on moderate heat. Turn heat down as low as possible and simmer for about 15 minutes or until almost dry.

Steamed Broccoli Leaves
contributed by alys martin
Wash broccoli leaves and remove stems. Lightly steam leaves until tender. Toss with butter or olive oil and sea salt.
We love these with pasta and tomatoes and parmesan!

Tightly Rolled Broccoli Leaves
contributed by laura king
1 lb broccoli leaves
1 T olive oil
1 c chopped onion (fine)
2 minced garlic cloves
vegetable broth
salt to taste
hot pepper to taste
Remove stems from broccoli greens. Wash and dry with paper towel. Stack 4-5 leaves together and roll up tightly. Cut across rolled greens, slicing thinly. Heat oil in Dutch oven. Saute garlic and onion in Dutch oven. Add broccoli greens and cook for 20 minutes or so, stirring frequently. Add additional broth if greens become dry. Add salt, peppers, cook 2 minutes.

ALL ABOUT RADISHES

• Visit this link for radish and radish tops recipes, preparation tips and nutritional info:
  http://www.greenearthinstitute.org/radishes.htm#Radish%20Recipe%20Tips
• Stir Fried Radish Tops & Greens Recipe: http://kalynskitchen.blogspot.com/2008/06/recipe-for-spicy-stir-fried-radish.html
• Radish Basil Pesto Sauce: http://low-carb-cooking.suite101.com/article.cfm/radish_basil_pesto_recipe

ALL ABOUT EGGPLANT!

For a wealth of interesting cultural and nutritional information about Eggplant, simply click this link to World's Healthiest Foods

Baked Eggplant Oriental

Sweet and tender and simple! From Healing Heart. Hint: Long eggplant, sometimes called Japanese eggplant or Asian Eggplant, can be ripe even if they are not purple in color. They should be firm, but yield slightly to the touch. They do not need to be soaked or salted as with round eggplant and and their seeds are very small, tender and edible. The best size should be similar to a thin cucumber Hoisin sauce is a dark paste that can be found in most Asian markets and many supermarkets in the Oriental food section. It is made of soy beans, wheat flour, sugar, sesame seed and spices. This dish cooks well in a toaster-oven.

• 4 long eggplant
• 4 t hoisin sauce

Cut eggplant in half lengthwise. Spread a thin, even coating of hoisin sauce on the cut surface. Bake at 375 F. flat surface up about 20 minutes or eggplant is soft but top is not burned. Serve warm. 4 servings, each 57 calories: 9% from fat (0.6 g), 78% from carbohydrates (11.0 g), 13% from protein (1.9 g). Sodium 17.6 mg, Fiber 1 g.

Thai Basil Eggplant

Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids. In Thailand, the eggplants are green and long and unlike the big dark purplish eggplants that you can find in supermarkets here in the US. Purple Japanese eggplant is used in the pictures here, but any eggplant ie. American or Japanese can be used in this recipe.

• 1 tablespoon vegetable oil
• 1 bunch basil, leaves picked from the stem
• 1 tablespoon sugar
• 2 cloves garlic, chopped
• 2 tablespoons fish sauce (or soy sauce)
• 6-8 Thai eggplants
• 2 chili peppers

Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn. Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil. Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately. Serve hot with rice.

Eggplant Parmesan

This recipe was featured in the Lighter Side of Italy Episode of Emeril Green

• medium eggplant, peeled and sliced into 1/3-inch slices
• Salt
• Extra virgin olive oil, as needed
• 6 ounces fresh mozzarella, thinly sliced
• 2 cups Basic Marinara Sauce
• Chiffonade of fresh basil, for garnishing
• Parmesan cheese for garnishing

Place the eggplant slices on paper towels and sprinkle lightly with salt. Set aside for 10 to 15 minutes. Blot eggplant dry with clean paper towels.In a 12-inch nonstick skillet over medium heat, heat 1 1/2 tablespoons of olive oil. When hot, add the eggplant slices, in batches if necessary, and cook until lightly golden, about 5 minutes per side, adding a bit of additional olive oil for the second side. Top each slice of eggplant with a small slice of mozzarella and continue cooking until cheese starts to melt.Transfer browned eggplant slices to a large baking sheet and repeat until all of the eggplant slices are cooked. Hold in a warm oven until ready to serve. To serve family style, ladle basic marinara sauce on the bottom of a platter. Transfer warm eggplant-mozzarella slices to platter on top of marinara sauce, garnish with the basil chiffonade and Parmesan cheese.

Baba Ghanouj

from Healthy Eating ... Grilled eggplant is pureed along with garlic, lemon juice and tahini to make a lighter version of the classic Middle Eastern dip. If you can’t find ground sumac for the garnish, chopped pistachios are traditional as well. Serve with pita wedges or use as a spread for sandwiches.

• 2 medium eggplants (about 1 pound each)
• 4 cloves garlic, unpeeled
• 1/4 cup lemon juice
• 2 tablespoons tahini (ground sesame paste available in most stores)
• 1 1/4 teaspoons salt
• Extra-virgin olive oil for garnish
• Ground sumac for garnish, or pistachio nuts

Preheat grill to high. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.

Watermelon Mojito

from the Food Network

• 4 lime wedges
• 5 mint leaves
• 1 tablespoon minted simple syrup
• Ice
• 1 1/2 tablespoons watermelon puree
• 3 ounces light rum
• Splash club soda or ginger ale
• Watermelon wedge or mint leaves, for garnish
  
  Optional: Rim the glass with a mixture of equal parts sugar, salt and pepper
  Muddle limes, mint and syrup in a bar mixing shaker. Add ice and then watermelon puree and light rum. Shake vigorously. Pour into a highball or Collins glass, top with club soda or ginger ale. Garnish with a wedge of watermelon and fresh mint.
  

Watermelon & Cantaloupe Salad with Basil & Mint

from the Food Network

• 1/2 watermelon
• 1 cantaloupe, (or other melon) cut in half, seeded
• 2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
• 2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
• 1 lemon juiced (1/4 cup)
• 1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
• 1/8 teaspoon amaretto
  
  Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
  Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth. Add the watermelon and cantaloupe balls to the carved out watermelon half. Add the vinaigrette to the balls and toss to combine. Garnish with the mint and basil sprigs and taste.

Watermelon, Basil & Tomato Skewers

from the Food Network

• 1/4 cup balsamic vinegar
• 1/4 cup sugar
• 1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes
• 32 small basil leaves (or torn larger leaves)
• 16 cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• Kosher salt
  
  Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool. Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers. Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

Basil Cucumber Salad

• cucumbers
• red onions
• fresh basil
• garlic, minced
• red wine or raw apple cider vinegar (to taste)
• water (to taste)
• 1 cup chopped tomato (optional)

Thin-slice the cucumbers and onions and put them in a container. Rip or chop the basil and toss it in. Pour in vinegar and water. I use less vinegar than water, but you want the vinegar a little strong so it will get into the cucumber. Sprinkle in some garlic, maybe 1/2 teaspoon? Let this marinate for at least 2 hours. It keeps well in the refrigerator for days. Add the tomatoes at the last minute.

KALE WITH MARINATED ONIONS

from siskiyoucoop.com

• 1 bunch kale
• 1 cup finely diced and chopped spring onions
• 5 teaspoons fresh lemon juice
• 2 teaspoon rice wine (or other) vinegar
• 1 tsp honey or agave nectar (or sugar)
• dash of sea salt

Combine lemon juice, vinegar, honey and salt.Toss with onions and set aside.Wash kale and cut leaves across the stem in 1 1/2 inch strips. Place kale in steamer basket over 1 inch water (or braise directly in the water). Cover pot and steam over high heat for 10 minutes or until tender. Place kale in serving bowl, toss with onions and marinade and serve.

ZUCCHINI PARMIGIANA

compliments of Maureen - Thanks!

• 2 Large eggs, lightly beaten
• ½ cup grated Parmesan cheese, divided
• ¼ cup milk
• 1 Tbsp chopped fresh parsley or 1 tsp dried parsley
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup whole wheat pastry flour
• 1 (1 ½ -pound) eggplant or zucchini, peeled or unpeeled, and cut into ½ inch slices
• ½ cup olive oil
• 14-ounce spaghetti sauce
• 2 cups (8 ounces) shredded mozzarella cheese

Combine eggs, 2 Tbsp Parm cheese, milk and next 4 ingredients in a shallow bowl, stir well and set aside. Place flour in a shallow dish. Dredge eggplant/zucchini slices in flour, shaking off excess; dip in egg mixture. Pour oil into large skillet, place over med-heat until hot. Fry eggplant/zucchini slices in hot oil until golden brown, and drain on paper towels. Arrange slices in a 13 x 9 baking dish, cover with sauce, motz cheese and parm cheese, repeat layers until plate is full and bake, uncoverd at 350 degrees for 25 minutes. Sprinkle with remaining mozzarella cheese and bake an additional 5-10 minutes. Yields 6 servings.

ZUCCHINI FRITTATA

Thanks again to Maureen!

• 1 cup shredded zucchini or other summer squash
• ½ cup chopped onions
• 1 tsp cooking oil
• 3 eggs, beaten
• ¼ tsp salt
• 1 cup (4 ounces) shredded Swiss cheese

In an 8-inch ovenproof skillet over medium heat, sauté zucchini and onion in oil for 2-3 minutes or until tender. Pour eggs over top, sprinkle with salt. Cook until almost set, 6-7 minutes. Sprinkle with cheese. Bake uncovered at 350 degrees for 4-5 minutes or until the cheese melts. Yields 2 servings

MARINATED ZUCCHINI AND YELLOW CROOKNECK SQUASH

• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 2 teaspoons chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• zucchini, trimmed and sliced diagonally about 1/4-inch thick
• yellow crookneck squash, trimmed and sliced diagonally about 1/4-inch thick

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day. Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

SCALLOP SQUASH GRATIN

adapted from The Greens Cookbook by D. Madison and E. Brown

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1/4 teaspoon thyme
• 1 bay leaf
• salt & pepper
• 1/2 cup dry white wine
• 1/4 teaspoon cayenne pepper or 1/2 teaspoon paprika
• 1 pound tomatoes, peeled, seeded and chopped
• scallop squash, weighing 2 1/2 to 3 pounds
• 4 ounces Fontina or Gruyere cheese, sliced
• Freshly chopped parsley

Heat the olive oil and add the onion, garlic, thyme, bay leaf and a little salt. Cook over medium heat, stirring frequently, until the onion is soft; then add the wine and let it reduce by half. Add the cayenne or paprika and the tomatoes. Cook slowly for 25 minutes, stirring occasionally, until the sauce is thick. Taste and season with the salt and freshly ground black pepper. While the tomatoes are cooking, prepare the squash. Cut it open, scoop out the seeds and then, with the flat cut surface resting on the counter, shave off the skin. (The squash can easily be peeled with a vegetable peeler before it is cut in half. Another method is to cut the squash into pieces and then remove the skin from each piece. This takes more time, but you may find it easier.) Slice the peeled squash into large pieces about 3 inches long and 1/4 inch thick. Heat enough oil to generously coat the bottom of a large skillet, and fry the squash on both sides, so that it is browned and just tender. Remove it to some toweling to drain; then season with salt and freshly ground pepper. Preheat the oven to 375 degrees. To form the gratin, put a few spoonfuls of the tomato sauce on the bottom of individual gratin dishes, or use it all to cover the bottom of one large dish. Lay the squash on top in overlapping layers with slices of the cheese interspersed between th layers. Bake until the cheese is melted and the gratin is hot, about 15 minutes, and serve with the fresh parsley scattered over the surface.

Ginger Parsnip Soup

adapted from Bon Appetit 2/2001 Note, to make this a lighter, weeknight affair I would use olive oil instead of butter and milk instead of half and half. It's still delicious, if not decadant.

• 2 Tablespoons butter, ghee or olive oil
• 2 cups chopped onions
• 1/2 cup chopped celery
• 2 tablespoons minced peeled fresh ginger
• 1/8 teaspoon cayenne pepper
• 3 cups vegetable or chicken broth
• 3 cups parsnips, peeled and coarsely chopped (about one pound)
• 1 cup half and half or milk

Melt butter in heavy large pot over medium heat. Add next 4 ingredients and saute until vegetables are tender, about 5 minutes. Stir in broth and parsnips; bring to boil. Reduce heat to medium-low and simmer until parsnips are tender, about 20 minutes. Cool slightly. Puree soup (immersible blender or a traditional blender or food processor). Strain into another large pot; discard solids in strainer. (I would skip this step.) Whisk in half and half. Season with salt and pepper.

BAKED SCALLOP SQUASH

Cut large white scallop/pattypan squash in half lengthwise. Place open sides down in shallow baking pan add water to cover half of squash. Bake in 375 degree oven until tender. Scoop out seeds & discard. Scoop out flesh and transfer to bowl. Mix in butter, sour cream, or olive oil, sea salt or tamari soy sauce, and spices of choice such as ginger, nutmeg

BEET TOPS WITH VINEGAR & TOMATOES

• 4 cups beet tops, washed, cut in long pieces
• 1/3 cup apple cider vinegar (or other)
• 3 tomatoes, chopped
• 3 tablespoons butter
• Seasonings to taste

Boil the beet tops in salted water for about 20 minutes. Drain off water, Put butter, tomatoes and seasonings in a frying pan. Cook for 5 minutes, then add the beet tops and vinegar. Let cook slowly for 4 minutes and serve.

BOK CHOI & ASPARAGUS FRITTATA

• 2 tablespoons cooking oil
• 3 scallions including green tops, sliced thin
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 small head bok choy, cut into 1-inch pieces
• 3/4 pound asparagus, remove tough ends, cut remaining into 1-inch pieces
• 3/4 teaspoon salt
• 9 eggs, beaten to mix
• 1/4 teaspoon fresh-ground black pepper
• 1 teaspoon Asian sesame oil

Heat the oven to 325 degrees F. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat. Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes. Add the asparagus and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more. Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.

ROASTED BEETS & BABY CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PUREE & FLATBREAD

adapted from Bon Appétit

• Beets, cleaned, trimmed
• 5 tablespoons plus 1/2 cup extra-virgin olive oil, divided
• 1 teaspoon unrefined sea salt
• 2/3 cup water
• carrots with green tops
• 2 teaspoons fresh thyme leaves or 1/4 tsp dried
• 1 1/2 teaspoons cumin seeds
• 3 tablespoons red wine or apple cider vinegar
• dill or thyme
• 1/4 cup thinly sliced shallots (about 1 large)
• 4 teaspoons fresh lemon juice, divided
• cooked chickpeas, pureed or premade humus
• 6 purchased flatbreads or whole wheat pitas
  Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan. Cover with foil. Roast until tender, about 45 minutes. Meanwhile, trim green tops from carrots to 1 inch. Cut carrots into thirds crosswise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, dill, sea salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place beets in medium bowl. Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Add dill or thyme, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with beets; toss to blend. Season beet mixture with salt and pepper. Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon beet-carrot mixture alongside.

ZESTY CARROTS

by Judy McCann

• 8 medium carrots
• 1/2 cup mayonnaise
• 2 tablespoons grated onion
• 2 tablespoons horseradish
• 1/4 cup water
• 1 teaspoon unrefined sea salt
• 1/4 teaspoon pepper
• whole grain bread crumbs

Preheat the oven to 350 degrees F. Dice the carrots and steam until tender. Combine all ingredients in a 1-1/2 qt. buttered casserole. Sprinkle on the bread crumbs. Bake about 15 minutes until top is toasted.

CARROT JAM

Wash and grate some carrots; boil until reduced to a thick pulp. To 1 Ib. of this pulp add 9 oz. sugar, the juice and grated rind of 2 lemons, and 3 oz. butter. Boil the mixture well for 45 minutes to 1 hour. From A MODERN HERBAL Home Page

MAPLE MUSTARD CARROTS

• 1 pound carrots, washed
• 1 1/2 tablespoons maple syrup
• 1 tablespoon butter, melted
• 2 teaspoons Dijon mustard
  Steam carrots 15 minutes; drain well. Combine syrup, butter and mustard, stir well. Pour syrup mixture over carrots, toss gently to coat. (Mix same amount of syrup mixture for under 1 Lb carrots also) 4 servings

Creamed Scallions

• heavy cream
• minced garlic
• bunch scallions, trimmed and sliced 1/2 inch thick
• a little cold water
• chopped fresh parsley

Bring cream and garlic to a boil in a medium skillet. Lower heat and simmer briskly until reduced by half, about 7 minutes. Remove from heat. While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes. Add cream mixture to scallions. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.

Summer Squash Saute

• 1/4 cup (1/2 stick) butter
• 1 small onion, thinly sliced
• 2 tablespoons chopped garlic
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
• Assorted Summer Squash, trimmed, sliced into 1/3-inch-thick rounds

Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.