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Recipes

Green Iron Juice Formula

If you are feeling sluggish or foggy-brained it could be an iron deficiency. No supplement can up your iron levels like a tall glass of green juice daily!

If you need iron power in your life, here's a great formula:

Juice up:

  • 1 bunch spinach
  • 1 bunch kale
  • 1 bunch chard
  • 1 bunch cilantro
  • 1 bunch celery
  • 1 beet

All ingredients should be organic and as fresh as possible. Drink immediately.

Do this every day for a week and your iron levels will be through the roof!

If you can't stand the flavor then you can add any or all of these for flavor:

  • Tomatoes (2-4)
  • Cucumbers (1-4)
  • Lemons (juice of 1, or cut up and juice the whole lemon peels and all)
  • Ginger (a 1 inch piece)
  • Onion (1/2)

Alluring Asparagus and Noodle Salad

The suggestive shape of the asparagus makes it a classic aphrodisiac. Need we say more?

  • 8 oz. linguine noodles
  • 3/4 lb. asparagus, cut diagonally into 1 1/2-inch pieces
  • 1/2 cup orange juice
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 2 tsp. vinegar
  • 1 tsp. minced roasted garlic
  • 1 tsp. grated, fresh ginger root
  • 1 tsp. grated orange peel
  • 1/4 tsp. brown sugar
  • Dash hot pepper sauce, or to taste
  • 1/2 cup sliced green onions (green part only)

Cook the noodles according to the package directions.

Place the asparagus in a colander. Pour the noodles into the colander, on top of the asparagus, and drain-the hot water and noodles will lightly steam the asparagus. Leave in the colander for 10 minutes.

Combine the remaining ingredients in a large bowl and mix well. Add the noodles and asparagus and stir gently until well blended.

Refrigerate for several hours or overnight, stirring occasionally. Stir again before serving and serve cold.

Makes 4 servings


Baby Spinach Salad With Raspberry Vinaigrette

The slightly bitter spinach goes well with the sweet raspberries in this sensuous salad.

  • 2 Tbsp. raspberry vinegar
  • 2 Tbsp. raspberry jam
  • 1/3 cup vegetable oil
  • 4 cups baby spinach, washed
  • 1/2 cup toasted, chopped macadamia nuts
  • 1/4 cup sliced red onions
  • 1/2 cup fresh raspberries

In a blender, combine the vinegar and jam. Gradually add the oil until a thin dressing forms.

Toss the spinach, 1/2 of the macadamia nuts, and 1/2 of the red onions with the desired amount of the dressing. Store the remaining dressing tightly covered in the refrigerator.

Divide the salad onto 3 plates and garnish with the remaining macadamia nuts, red onions, and the raspberries.

Makes 4 servings


Asparagus With Garlic and Pecans

A simple garlic-and-olive oil sauce is the perfect compliment to the crunchy walnuts and asparagus in this delicious dish.

  • 3 cloves garlic, minced
  • 1 tsp. olive oil
  • 1 lb. asparagus, cut into bite-sized pieces
  • 1 Tbsp. soy sauce
  • 1/2 cup pecans, halved

Sauté the garlic in the olive oil in a medium skillet.

Add the asparagus and soy sauce. Cook for 4 to 6 minutes, stirring often, until the asparagus is tender.

Add the pecans, continue heating for 1 to 2 minutes, and serve.

Makes 4 servings


Baked Mushrooms With Stuffing

This is an appetizer, so you could serve 1 or 2 per person, or you could just make them and eat them all yourself.

  • 2 Tbsp. olive oil
  • 8 large flat mushrooms
  • 1 chopped onion
  • 1 crushed garlic clove
  • 1/4 cup rolled oats
  • 1 8-oz. can chopped tomatoes with herbs
  • 1 tsp. hot pepper sauce
  • 1/4 cup diced pecans or pine nuts
  • 1/2 cup soy parmesean

Preheat the oven to 375°F.

Use a small amount of oil to grease a shallow baking dish large enough to hold a single layer of the mushroom caps and set aside.

Remove the mushroom stalks, chop, and set the caps aside.

Sauté the onion, garlic, and mushroom stalks in the oil until lightly browned. Stir in the oats and sauté for another minute. Add the tomatoes and hot sauce.

Arrange the caps with the hole side up in the prepared baking dish. Divide the stuffing mixture between them and layer on the nuts and soy cheese.

Bake for 25 minutes, allow to cool, and serve.

Makes 8 servings

Collard Greens and Rice

This is an appetizer, so you could serve 1 or 2 per person, or you could just make them and eat them all yourself.

  • 2 cups vegetable stock
  • 1 cup long-grain rice
  • 1 Tbsp. Earth Balance margarine
  • 1/2 tsp. sea salt
  • 2 cups chopped collard leaves and/or other greens
  • Black pepper, to taste

In a large saucepan, bring the stock to a boil. Stir in the rice, the Earth Balance, and the salt.

Add the collard leaves and return to a boil, stirring often.

Cover, then reduce the heat.

Fluff with a fork and season with the pepper.

Makes 4 servings


Creamy Spinach Dip

This is a great dip to serve at a family gathering or holiday cocktail party.

  • 1 container dairy or nondairy sour cream (e.g., Tofutti Sour Supreme)
  • 1 Tbsp. lemon juice
  • 1/2 cup salsa
  • 1 pkg. frozen spinach, thawed and drained
  • 1 pkg. vegetable soup mix

Combine all ingredients and refrigerate for 1 hour before serving.

Serve with raw vegetable pieces or chunks of crusty bread.

Makes 10 to 12 servings


Herbed Salad Dressing

A Basic Herbed Salad Dressing For Salad Lovers

Ingredients:

  • 1/4 c white wine vinegar
  • 1 tb lemon juice; freshly squeezed is best, up to 2
  • 1/2 ts sugar
  • 1/2 ts mild prepared or dijon mustard
  • 2 tb freshly chopped herbs
  • 1/2 c good light olive oil
  • 1 clove garlic; halved

Instructions:

Good herb combinations include equal parts basil, parsley, thyme and oregano; equal parts basil, savory and thyme; or equal parts thyme, chives and basil, or be creative and use your favorites.

1. Whisk together all ingredients, except the garlic, thoroughly. Let the flavors blend at room temperature.

2. Rub the salad bowl with the freshly cut halves of the garlic clove, then discard them. Add washed and dried assorted crispy greens. Pour the whisked-up dressing over the greens, toss and serve promptly.

Makes 4-6 servings


A La Carte Salad

Ingredients:

  • 1/3 c balsamic vinegar
  • 2 tb lemon juice
  • 3 cloves garlic; quartered
  • 2 ts sugar
  • 1/4 ts salt
  • 3/4 c salad oil
  • 6 c torn mixed salad greens
  • 2 tb dried currants
  • 2 tb walnuts; toasted broken

Instructions:

To a food processor bowl or blender container, add balsamic vinegar, lemon juice, garlic, sugar and salt. Cover and process or blend to combine. With motor running, add oil in a steady stream. In a salad bowl, combine salad greens and currants. Drizzle with enough dressing to lightly coat the salad. Sprinkle walnuts on top. Store remaining dressing, covered, in the refrigerator.

Makes 6 servings


Fennel And Carrot Salad

Ingredients:

  • 3 carrots; peeled and grated about 2 cups
  • 2 fennel bulbs; thinly sliced
  • 1/4 c red wine vinegar
  • 1 tb Dijon mustard
  • 1/4 c olive oil
  • 1 tb fresh dill; finely chopped
  • 2 shallots; finely chopped
  • Salt
  • Freshly ground black pepper

Instructions:

In a large bowl, toss together the carrots, fennel. In a small bowl, whisk together the red wine vinegar, mustard, olive oil, dill, shallots, and sugar. Season to taste with salt and pepper. Pour over the vegetables and let marinate at room temperature for at least 1 hour.

Yield: 4-6 servings


Herb And Flower Salad (Scottish Medieval)

Ingredients:

  • 2 oz watercress
  • 1 oz mustard greens & cress
  • 2 oz fresh parsley sprigs
  • 1 leek; finely sliced
  • 6 spring onions; chopped
  • 1 oz sorrel leaves; chopped
  • 1 oz dandelion leaves; chopped
  • 1 fennel bulb; sliced into matchsticks
  • 1 oz daisy leaves; chopped red sage leaves mint leaves
  • 1 fresh rosemary sprig, chopped
  • 1 cl garlic
  • 1 tb wine vinegar
  • 1 salt & pepper to taste
  • 6 tb olive oil
  • 1 violets, primrose, daisies, blue borage flowers, dandelions & Alexander buds to decorate

Instructions:

Wash and dry all the salad greens and prepare it. Mix together in a large bowl, which has been rubbed well with a garlic clove, reserving the flowers. Place the wine vinegar, seasonings and olive oil into a screw-topped jar and shake well to blend. Pour over the salad just before serving and mix again carefully.

Decorate with the flowers as you wish and serve immediately.

Makes about 6 servings.

*** A Book of Historical Recipes ** by Sara Paston-Williams
The National Trust of Scotland, 1995


Herb Salad Dressing Mix

Ingredients:

  • 1/4 c dried parsley
  • 2 tb dried oregano; crumbled
  • 2 tb basil; crumbled
  • 2 tb marjoram; crumbled
  • 2 tb sugar
  • 1 tb fennel seeds; crushed
  • 1 tb dry mustard
  • 1 1/2 ts black pepper

Instructions:

This low-sodium, low fat mix can be stored for up to six weeks. If you make salads often, double the recipe. Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix. Store in a cool, dark, dry place. Makes 1 cup.

To Make Herbal Vinaigrette Dressing: In a small bowl, whisk together 1 tablespoon Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoon olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if you want a stronger flavor. Let stand at room temperature at least 30 minutes before using, then whisk again. Makes about 1 cup.


Orecchiette with Roasted Mushrooms

Orecchiette (Italian for "little ears") is recommended because the cup-shaped hollows are perfect for holding the delicious sauce, but feel free to use whatever shape pasta strikes your fancy.

Ingredients:

  • 2 pounds mixed mushrooms, such as white button, shiitake, cremini, Portobello, and oyster, trimmed and sliced
  • 2 shallots, thinly sliced
  • 2 garlic cloves, crushed
  • 1 leek; finely sliced
  • 2 tablespoons chopped fresh sage leaves
  • 1/4 cup extra virgin olive oil
  • Coarse sea salt or kosher salt and freshly-ground black pepper
  • 1 pound orecchiette, cavatelli, or other cup-shaped pasta
  • 1 bunch (10 to 12 ounces) fresh spinach, leaves torn and tough stems discarded
  • 1 cup crème fraiche, half-and-half or dairy or non-dairy sour cream
  • 1/4 cup freshly grated Parmesan cheese - optional

Instructions:

1. Preheat oven to 450. Lightly oil a large shallow roasting or half sheet pan.

2. In a large bowl, combine the mushrooms, shallots, garlic, sage, and oil. Add salt and pepper to taste. Toss to coat well. Arrange in a single layer in the pan.

3. Roast for about 25 minutes, until the mushrooms are tender and well browned but not dry, stirring or shaking the pan occasionally for even cooking.

4. Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Stir the spinach into the pot with the pasta, then drain well. The spinach will be just wilted.

5. Transfer the pasta and spinach to a large serving bowl. Add the crème fraiche or sour cream or tomatoes or tomato sauce if you prefer and toss well. Add the mushrooms and cheese and toss again. Taste and adjust the seasonings. Serve at once.

Serves 4 to 6.


Marigold Wine

Ingredients:

  • 2 quarts marigolds (use Calendula officinalis only)
  • 1 gallon boiling water
  • 1 campden tablet, crushed (sterilizer)
  • thinly pared peel and juice of 3 tangerines or other soft citrus fruit
  • thinly pared peel and juice of 1 lemon
  • 5 1/2 cups sugar
  • 1 1/4 cups white raisins, finely chopped
  • wine yeast
  • yeast nutrient

Instructions:

Wash the flowers and put into a large container. Add the boiling water and stir in the Campden tablet. Leave for 24 hours.

Draw off 1 cup of the liquid, add citrus peel and heat to just on the point of boiling. Add the sugar, stirring until dissolved. Cool to body temperature, then pour back into the original container. Add raisins, citrus juice, yeast, and nutrient. Cover and leave 5 days to ferment, stirring twice each day.

Strain through a double thickness of muslin. Pour into a fermenting jar fitted with a fermentation lock and leave to continue fermenting. Rack the wine as it begins to clear.

When completely clear, store in a cool, dark, dry place for six months to mature.


Strawberry Chutney

Ingredients:

  • 1/4 cup aged balsamic vinegar
  • 1/4 teaspoon powdered ginger
  • 1/8 teaspoon cinnamon, ground
  • 1/8 teaspoon clove, ground
  • 1/8 teaspoon allspice, ground
  • 2 tablespoons granulated sugar
  • 2 tablespoons fresh orange juice
  • 1 teaspoon orange zest, finely grated
  • 1/2 cup juicy organic strawberries
  • salt, as needed
  • black pepper, freshly ground, as needed

Preparation:

Combine all ingredients except strawberries, salt and pepper in a small non-reactive saucepan over low heat. Cook until reduced by 75% - about 15 minutes. Remove chutney base from direct heat. Stir strawberries into base. Season. Cool to room temperature.


Strawberry Salsa

Ingredients:

  • 1 English or seedless cucumber, finely chopped
  • 1 green onion, thinly sliced
  • 1 tablespoon cilantro, cut into strips
  • 1 yellow pepper
  • 3 to 4 tablespoons seasoned rice wine vinegar
  • 2 cups fresh strawberries, hulled and diced small

Instructions:

Mix cucumbers, green onion, cilantro, yellow pepper and vinegar. Cover and chill at least one hour. Just before serving, add strawberries.


Spinach-Asparagus Salad

With Strawberry Dressing

Ingredients:

  • 1 cup strawberries, stemmed
  • 1/2 cup orange juice
  • 2 tbsp. raspberry vinegar
  • 2 tbsp. extra virgin olive oil
  • 4 tsp. honey
  • 1/4 tsp. salt
  • 8 cups trimmed spinach leaves
  • 1 lb. asparagus spears, blanched and drained
  • 4 tbsp. toasted slivered almonds

Dressing:

To make dressing: Combine strawberries, juice, vinegar, oil, honey and salt in container of electric blender or food processor. Pulse on and off, dressing should be slightly chunky. Cover and refrigerate. For each serving, measure 2 cups spinach onto each of four plates. Top each with one-fourth of the asparagus and drizzle with about 1/3 cup dressing. Sprinkle with 1 tbsp. almonds. Yields: 4 servings


Freshest Strawberry Jam

Ingredients:

  • 5 cups fresh strawberries, stemmed
  • 4 cups of sugar
  • 3/4 cup water
  • 1 package (1 3/4 ounces) powdered fruit pectin

Instructions:

Crush strawberries completely. Measure 2 cups strawberries with juices into bowl. Thoroughly mix in sugar; set aside 10 minutes. Combine water and pectin in saucepan. Bring to boil and boil one minute, stirring constantly. Stir pectin mixture into strawberries; continue stirring 3 minutes. Ladle quickly into sterilized freezer jars or containers, allowing 1/2-inch headspace. Cover lids. Let stand at room temperature 24 hours. Store in freezer. If jam is to be used with 2 or 3 weeks, store in refrigerator. Makes 2 1/2 cups.

If you don't want to make your own strawberry freezer jam, stop by Wood Mood Gardens and buy some of Mary Wood's delicious strawberry freezer jam. It's extraordinary.


Fast Fresh Strawberry Sauce

Ingredients:

  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 3 tablespoons butter or margarine
  • 1 pint basket strawberries, halved

Instructions:

In medium skillet mix sugar, water and lemon juice. Stir over medium heat until sugar is dissolved and mixture comes just to boil. Add butter; stir until melted. Mix in strawberries; heat through, but do not cook. For breakfast or brunch, serve with waffles, pancakes or French toast. For dessert, spoon over ice cream, frozen yogurt, pudding or pound cake.

Yield: 8 servings or about 2 cups.


Presto Pesto with Spinach, Nuts, and Flaxseeds

So quick, so easy, and--in this case--so wonderfully good for you, pesto helps you make supper in a flash. You can put it on your favorite pasta or pizza. It gives extra pizzazz to rice, quinoa, or potatoes. It transforms bruschetta into a super-simple but very tasty appetizer. And this particular pesto delivers a nutritional bonanza with lutein-packed spinach and oh-so-important omega-3 oils from flaxseeds and walnuts. All this, and it tastes delicious, too. Use this Florentine-style pesto recipe for all your cooking needs.

Ingredients:

  • 1/4 cup walnuts or your favorite nut, baked for about 7 minutes in a 375F oven until lightly toasted
  • 3 tablespoons flaxseeds
  • 4 cups spinach leaves, packed, or Basil leaves to make basil pesto, etc.
  • 1 or 2 cloves of garlic, depending on how much you like it
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup freshly-grated Parmesan, optional
  • 1/2 cup water
  • 3/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly-ground black pepper

Instructions:

1. Grind the nuts and flaxseeds together in a food processor for about 1 minute. Add spinach, garlic, olive oil, Parmesan, water, salt, and pepper, processing until the mixture is smooth.

2. To use with pasta, add the desired amount to cooked pasta, adding some of the reserved pasta-cooking water if needed for consistency.

Helpful Hint:

This pesto will keep up to a month in the freezer; simply thaw and use as usual, adding a little water if it has become too thick. You can also freeze pesto in an ice-cube tray; one cube is just about the right amount of pesto for one serving.


Carrot Purée

Ingredients:

  • 4 cups carrots, peeled and rough diced
  • 1/4 cup russet potatoes, peeled and rough diced
  • 1 medium shallot, peeled and quartered
  • 1 medium garlic clove, peeled and cut in half
  • 1 1/2 quarts water
  • 2 tablespoons unsalted butter
  • salt, as needed
  • white pepper, freshly ground, as needed

Preparation:

Combine all ingredients except butter, salt and white pepper in large saucepan over medium heat, bring to boil, cook until vegetables are soft. Use a slotted spoon to remove carrots and potatoes from the pan and transfer them to a food processor; purée. Pulse in the butter - do not overwork - butter will break. Season.


Pasta w/Lemony Roasted Spring Vegetables

By Cait Johnson, inspired by Annie B. Bond.

Here is a recipe that uses simple, fresh seasonal ingredients, appeals to both our senses and our waistlines, and is simple to make. Now that's the ticket after a long, hard day at work! Not only that, the colorful ingredients are rich in health-promoting nourishment, and they can be varied to suit your palate and that of your family.

Ingredients:

  • 1 pound of your favorite pasta

For the Roasted Vegetables:

  • 4 cups total of any or all of the following--
    Asparagus, cut into 1 1/2-inch lengths
    Leek, white part only, cut into 1-inch rounds
    Scallions, white and green parts, cut into 1 1/2-inch lengths
    Baby patty pan squash or zucchini, cut into 1/2-inch chunks
    Broccoli florets
  • 1/4 cup olive oil
  • Coarse salt and freshly-ground black pepper, to taste
  • 1 tablespoon freshly-squeezed lemon juice

For the Sauce:

  • 1/2 cup white wine or good-quality vegetable broth
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 tablespoons fresh dill, finely minced, or 1 teaspoon dried

Preparation:

1. Preheat oven to 450F. Place the vegetables in a large bowl and drizzle with olive oil and lemon juice, sprinkle with coarse salt and freshly-ground pepper, and toss to coat. Arrange in a single layer in a deep-rimmed baking pan. Bake approximately 20 minutes, tossing once, until vegetables are lightly browned and tender. Remove from oven.

2. In a saucepan, heat the wine or broth along with the lemon juice and dill. Add roasted vegetables and stir to mix thoroughly.

3. Meanwhile, cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water to add to sauce if it is too thick.

4. Place cooked pasta in a large serving bowl. Top with roasted vegetable sauce and serve immediately.

Serves 6


Asparagus Soup with Parmesan Sprinkle

Just a few simple ingredients create this rich and flavorful springtime soup. Asparagus is a traditional spring treat, but you may not know that it contains glutathione, a potent anticarcinogen, and is an excellent source of vitamins A, C and E, as well as B-complex vitamins, potassium, and zinc. All that in such a luscious little package!

Ingredients:

  • 1 T extra-virgin olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 1/2 pounds asparagus, tough ends snapped off, and cut into 1 1/2-inch lengths
  • 4 c good-quality vegetable broth
  • 4 t freshly-grated parmesan cheese
  • Salt and freshly-ground pepper, to taste

Preparation:

1. Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown.

2. Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.

3. Working in batches, puree the soup in a blender or food processor, or use a hand-held immersion blender.

4. Return to the pan and gently reheat, seasoning with salt and pepper to taste.

5. Serve in individual soup bowls with a sprinkle of Parmesan.


Crème of Asparagus Soup

Ingredients:

  • 2 pounds asparagus
  • 1 medium white onion, chopped
  • 3 tablespoons butter, or your favorite sauté oil
  • 5 cups vegetable broth
  • 1/2 cup crème fraîche
  • 1/4 teaspoon lemon juice
  • salt and fresh cracked pepper to taste

Preparation:

Cut off the tips of a dozen asparagus and reserve them for the garnish.

Cut off the tips of a dozen asparagus and reserve them for the garnish.

In a 3 quart pot, cook the onion in 2 tablespoons of butter until just translucent. Add the chopped asparagus and cook for a minute or two. Add the broth and simmer until the asparagus is quite tender, about 20 minutes.

While the soup is simmering, blanch the reserved asparagus tips in lightly salted water for a couple of minutes. Drain and reserve.

When the soup is done simmering, pour it in small batches into a blender and purée. Return the puréed soup back to the pot and stir in the crème fraîche. If the soup is too thick, add more broth until you find the correct consistency. Season with salt and pepper and briskly whisk in the last tablespoon of butter.

To serve: whisk in the lemon juice and ladle into bowls, garnish with the blanched asparagus spears.

Makes 6 servings


Fresh Asparagus and Ramp Slaw

Ingredients:

  • 2 tablespoons ramps or leeks
  • 1 bunch asparagus
  • 1/4 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon thyme
  • salt and pepper to taste

Preparation:

Slice the ramps or leeks lengthwise in half then turn sideways and slice thinly.

Snap or cut the woody section of the asparagus away. Using a good peeler, peel the asparagus from the tip to the tail on one side only until you can't peel any more. Cut off the tips and then slice the remaining, thicker portion of stalk thinly.

Throw it all in a bowl with the lime zest and juice, EVOO, thyme, salt and pepper. Toss it well and adjust seasoning.

Makes 6 servings


Fresh Strawberry Compote

Ingredients:

  • 1/2 cup strawberries, stemmed and cut in segments
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon Meyer lemon juice
  • 1/4 teaspoon Tahitian vanilla

Preparation:

Place 2 tablespoons of strawberries in a medium bowl. Add the sugar and mash the mixture until smooth. Add remaining strawberries, lemon juice and vanilla, stir to combine. Cover and let them macerate for several hours to marry flavors before using.


Berry Dessert "Soup"

Dairy-Free, Gluten-Free, Vegan

Fresh blueberries, raspberries and strawberries combine with lime or lemon sorbet in this simple dessert. A delightful ending to a warm day. Serves 6

Ingredients:

  • 2 cups (1 pint) fresh blueberries
  • 2 cups (1 pint) fresh raspberries
  • 4 cups (2 pints) fresh strawberries
  • salt and pepper (optional)
  • 1 cup lime or lemon sorbet
  • mint or tarragon leaves, chopped, for decoration (optional)

Preparation:

Remove stems and wash all berries. Place orange juice in a blender and add all the berries. Add a pinch of salt and pepper. Add one cup of sorbet and blend thoroughly.

Place in a freezer safe container and freeze for about one hour. Remove from freezer and stir mixture vigorously to break ice created over the top. If to thin, you can leave in freezer for longer, checking mixture until desired consistency is reached. The mixture is better served in still a liquid yet partially frozen consistency.

Ladle into bowls and serve with chopped mint or tarragon. Feel free to add fresh whole berries to bowls as well if desired.

Recipe Variations:

  • Milk based: Add 1 cup of milk per 2 cups of berry mixture just before freezing and follow instructions above.
  • Soymilk based: Add 2/3 cup of soymilk per 2 cups of berry mixture just before freezing and follow instructions above.
  • Yogurt based: Add 1 cup of yogurt (2/3 cup if Greek-style thick yogurt) per 2 cups of berry mixture just before freezing and follow instructions above.

Rustic Strawberry-Rhubarb Tart

You can dispense with the pie plate when you make this gorgeous free-form tart filled with use of one of the season's liveliest combinations: sweet, juicy strawberries and tart rhubarb.€Pretty as a picture, loaded with antioxidants, and absolutely mouth-watering, this is a beauty of a tart. Here's how to make it:

Ingredients:

Crust

  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into chunks
  • 2 tablespoons canola oil
  • 1/2 teaspoon distilled white vinegar
  • 2 - 4 tablespoons cold water

Filling

  • Dough for one crust
  • 2 cups strawberries, sliced
  • 1 cup fresh rhubarb, sliced crosswise in 1/2-inch pieces
  • 1/4 cup organic sugar or more, to taste
  • 2 teaspoons all-purpose flour
  • 2 teaspoons cornstarch

Preparation:

1. Preheat oven to 375F. Make the crust: In a medium bowl, mix flours, sugar, and salt. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse meal. Add the oil and vinegar, stirring to combine. Add only enough water to moisten the dough evenly. Gather the dough into a ball.

2. Turn dough out onto a lightly-floured piece of parchment. Dust dough with flour and roll into a sixteen-inch circle. Transfer paper with dough on it to a baking sheet.

3. In a medium bowl, toss strawberries and rhubarb with sugar, flour, and cornstarch. Place this mixture in the center of the dough, leaving a 2-inch border around the outside.

4. Use a spatula to pick up the edges of the dough and fold gently over the filling. (Don't worry, the crust isn't supposed to meet in the middle.)

5. Bake 40 - 45 minutes or until crust is golden brown and filling is bubbly. Allow to cool for 15 minutes before serving. Serves 4


Strawberry Sherbet

Makes about 1 quart

Ingredients:

  • two 1 -pint baskets strawberries (about 4 cups)
  • 3/4 cup water
  • 3/4 cup sugar
  • optional: few drops of lemon juice or kirsch

Preparation:

Rinse, dry and hull the strawberries. Pur%eacute;e them with the water and sugar. Taste and adjust the flavor with a few drops of lemon or kirsch if needed. Freeze according to the instructions for your ice cream maker.

From Chez Panisse Fruit.


Strawberry Salad Monterey

Makes 12 servings

Ingredients:

  • 14 ounces (1 1/4 gallons) fresh spinach leaves, washed and crisped
  • 2 pounds (1 1/2 quarts) shredded cooked chicken, optional
  • 3 pounds (3 quarts) freshstrawberries, stems removed and halved
  • 12 ounces (1 quart) thinly sliced redor spring onions
  • 12 ounces (3 cups) sliced fresh mushrooms
  • 2 1/4 cups prepared oil and vinegar dressing

Preparation:

Toss spinach with chicken, strawberries, red onions and mushrooms. Cover and chill until serving.

For individual servings; place 10 ounces (2 1/2 cups) salad on serving plate. Drizzle with 3 tablespoons oil and vinegar dressing.


Grilled Asparagus with Roasted Garlic Vinaigrette

Perfect for entertaining, grilled asparagus spears are melt-in-your-mouth tender, yet deceptively easy to prepare. Simply skewer for easy turning, brush with olive oil and quickly grill. Serves 6

Ingredients:

Asparagus

  • 11/2 lb asparagus, tough ends removed
  • 2 tsp olive oil
  • 1/4 tsp salt

Vinaigrette

  • 4 large garlic cloves
  • 1/2 tsp olive oil
  • 2 TB red wine vinegar
  • 1 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/3 cup olive oil
  • sea salt, to taste
  • ground pepper, to taste

Preparation:

Preheat over to 350°F. Place unpeeled garlic cloves in small baking dish and drizzle with olive oil. Roast garlic until soft, about 20 minutes. Let cool slightly then peel and mince. Transfer to small bowl.

Whisk together garlic, vinegar, and Dijon. Slowly whisk in 1/3 cup olive oil and add salt and pepper to taste. Set aside.

Preheat grill to medium heat. Place asparagus on skewers (to make them easier to flip on the grill) and use a brush to oil both sides. Sprinkle with salt. Grill 5-7 minutes on each side or until asparagus is done.

Arrange asparagus on a serving platter and drizzle vinaigrette over top. Serve warm or at room temperature.


Lemon Sesame Asparagus

Dairy-Free, Gluten-Free, Vegan

Fresh asparagus, steamed tender-crisp, is sautéed in toasted sesame oil, lightly coated with fresh lemon juice and then sprinkled with toasted sesame seeds. Steaming the asparagus first helps enhance its flavor and lessens the amount of oil that is required. Makes a great side dish for a light, al fresco dinner.€Serves 6-8

Ingredients:

  • 2 lb asparagus, ends trimmed, each stalk cut diagonally into thirds
  • 11/2 - 2 TB toasted sesame oil
  • 11/2 TB fresh squeezed lemon juice
  • 2 TB sesame seeds, toasted

Preparation:

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water, draining again.

Heat toasted sesame oil in a large skillet over medium-high heat. Add asparagus and saut%eacute; until heated through, about 2 minutes. Add lemon juice and toss until well coated, about 1 minute. Transfer to a serving platter and sprinkle with sesame seeds.


Caesar Salad

History of the Caesar Salad

This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table. If you have never experienced "the show" that goes with tableside presentation, you don't know what you missed. What an opportunity for a waiter to show off his stuff, mixing and whisking to the delight of the patrons.

For those of you who are not fans of anchovies, you may be interested in knowing the original recipe for this salad did not include them. So when the waiter asks if you want anchovies on your Caesar Salad, tell him, "No, I prefer Chef Cardini's original recipe."

What About Those Raw Eggs?

Although some recipes use a raw egg, a coddled egg will give the dressing a smoother, creamier texture. How does one coddle an egg? Easy, bring a small pot of water to fast boil and gently place the egg into it and cook for 45 seconds.

You can buy a variety of bottled Caesar Salad dressings in your grocery store,even one that has an photo of Chef Caesar Cardini on it, but none are as good as making it yourself.

The recipe below is not Cardini's original recipe but one that was given to me by a chef in New York City. You can also buy a variety of commercial croutons, but I highly recommend making your own. It's easy and the taste is far better than any crouton you can purchase. You can store the croutons in an airtight container in the refrigerator for up to one day.

Ingredients:

For the Croutons:

  • 2 large garlic cloves
  • Pinch of salt
  • 3 tablespoons virgin olive oil
  • 2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)

For the Salad:

  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons fresh lemon juice
  • 1 medium garlic clove, crushed
  • 1 pinch salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 teaspoons anchovy paste or 4 flat anchovies, optional of course
  • 1 teaspoon capers
  • 1 teaspoon Dijon mustard
  • 1/3 cup virgin olive oil
  • 2 medium heads of romaine lettuce -- outer leaves removed
  • 1/3 cup Parmesan cheese -- grated

PREP WORK

Prepping the croutons - Preheat oven to 350 degrees. Crush the garlic cloves with the side of achef'sknife(be very careful) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes.

Prepping the salad - Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have the opportunity.

HOW TO MAKE AT HOME

Croutons- Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

To make the salad- Bring a pot of boiling water to boil, add egg and cook for just 45 seconds....NO MORE. This is coddling the egg. Remove from heat and let it cool off.

Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth.

Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

To serve:

Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.


Grilled Broccoli Spears

Ingredients:

  • I medium bunch of broccoli
  • 3 tbsp butter
  • 1 tbsp vegetable oil
  • 2 tbsp dry Italian salad dressing mix

Preparation:

1. Coat grill rack with non-stick spray.

2. Trim tough ends from broccoli, cut from flower to stem end in 6 to 8 large stalks.

3. Place in single layer in microwave-safe baking dish with 3 tbsp water. Cover loosely with plastic wrap or dish top. Microwave at high power 3 to 4 minutes or until broccoli brightens. Drain and pat dry.

4. Blend butter and vegetable oil in small bowl. Pour over broccoli. Sprinkle with salad dressing mix and toss to coat evenly.

5. Place broccoli on grill. Grill covered 4 to 7 minutes or until lightly charred and tender,turning once.


Chunky Rhubarb Sauce

This sauce is delicious served over ice cream or pound cake.

Ingredients:

  • 2 pounds rhubarb, ends trimmed and cut into 1 inch pieces
  • 3/4 cups sugar
  • 2/3 cup fresh-squeezed orange juice
  • 1 teaspoon grated orange rind
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Preparation:

In a 4 quart saucepan, combine all ingredients and bring to a boil. Reduce heat to low, cover and simmer until thickened-about 15 minutes. Cool to room temperature. Refrigerate until ready to use.


Radiatore w/Arugula & Pancetta

You can dispense with the pie plate when you make this gorgeous free-form tart filled with use of one of the season's liveliest combinations: sweet, juicy strawberries and tart rhubarb.€Pretty as a picture, loaded with antioxidants, and absolutely mouth-watering, this is a beauty of a tart. Here's how to make it:

Ingredients:

Crust

  • 16 oz package of radiatore or other pasta
  • 1/2 pound arugula
  • 4 oz sliced panetta or think good quality bacon, optional
  • 1 garlic clove crushed
  • 16 oz quartered cherry tomatoes
  • 1/2 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1/4 cup grated parmesan cheese

Preparation:

In large pot, cook pasta as directed. Meanwhile, in large skillet, cook pancetta til lightly browned, and discard most of fat, add garlic, cook 30 seconds stirring. Add tomatoes, salt & pepper and cook 1-2 minutes. Remove skillet from heat, cover and keep warm. Drain pasta and return to large pot. Add pancetta mixture, arugula and grated cheese. Toss well. Garnish with parmesan cheese.


Broccoli Salad

Ingredients:

  • 1 broccoli crown, cut into bite-sized pieces
  • 1/4 cup chopped red onion
  • 1/2 cup raisins
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. sugar (try Florida Crystals brand)
  • 1 cup vegan mayonnaise (try Vegenaise)
  • 1/2 cup vegan bacon-flavored bits (try Bacos)
  • 1 cup sunflower seeds

Preparation:

Combine the broccoli, onion, and raisins in a large bowl.

In a separate bowl, mix together the vinegar, sugar, and vegan mayonnaise. Pour over the broccoli mixture and toss to coat.

Refrigerate for 2 hours.

Immediately before serving, toss with the Bacos and sunflower seeds.

Makes 6 servings


'Veggie Beef' and Broccoli Stir-Fry

This heart-healthy stir-fry is so good and easy to make that it will become a family favorite.

Ingredients:

  • 2 Tbsp. soy sauce
  • 1 Tbsp. cornstarch
  • 1 Tbsp. distilled white vinegar
  • 1 Tbsp. minced fresh ginger
  • 1 tsp. minced garlic
  • 1/4 tsp. red pepper flakes
  • 1 lb. veggie beef strips (try Lightlife or Morningstar Farms "Steak-style" Strips)
  • 1 small bunch broccoli
  • 2 tsp. vegetable oil, divided
  • 2 carrots, sliced diagonally 1/8-inch thick
  • 1 bunch green onions
  • 3/4 cup vegetable broth

Preparation:

In a small bowl, combine the soy sauce, cornstarch, vinegar, ginger, garlic, and red pepper flakes. Whisk until combined.

Toss in the "veggie beef" and let stand for 10 to 20 minutes.

Cut the broccoli florets from the stem and slice the stems into 1/4-inch-thick pieces.

Heat a wok or large skillet over high heat. Add 1 tsp. of the oil. When almost smoking, add the "beef" mixture and stir-fry for 1 minute. Remove from the wok. Add the remaining oil and the vegetables, stir-frying for 1 minute. Add the broth and cook, scraping the bottom, until the vegetables are tender.

Return the "veggie beef" to the wok and heat through.

Makes 4 servings


Russian Potato Salad

Try this better-for-you version of potato salad for your next cook-out, picnic, or get-together. The addition of lots of crisp-tender, colorful veggies makes it pretty for a pot-luck or bring-along, and the nutrition can't be beat. The author of this fun cookbook says she grew up loving beets because of this salad. It reminded one of our editors of a similar dish served to her and her adolescent son by a friend from the Republic of Georgia. They both loved it! We also include the author's great recipe for a simple vinaigrette that you can use for so many other salads. Read the recipes here:

Ingredients:

  • 2 medium Yukon gold potatoes, boiled, peeled, and chopped
  • 3 medium beets, boiled, peeled, and chopped
  • 2 medium carrots, minced
  • 1 cup fresh green beans, briefly blanched, and chopped
  • 1 cup fresh or frozen green peas (briefly blanched, if using fresh)
  • 1 cup chopped fresh dill
  • 1 cup Basic Balsamic Vinaigrette (see below)
  • Sea salt, to taste

Preparation:

1. In a large bowl, toss the vegetables, chopped dill, Balsamic Vinaigrette, and salt together.

Serves 6.


Basic Balsamic Vinaigrette

Ingredients:

  • 1/2 cup chopped onion
  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 1/2 teaspoons sea salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Preparation:

Puree onion and vinegar in a blender. Then, with blender on low speed, gradually add oil. salt and pepper.


Vanilla Mashed Potatoes

Makes 8 servings

Ingredients:

  • 2 pounds potatoes, russet or Yukon gold
  • 1 cup cream
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 dash nutmeg
  • 1/2 teaspoon vanilla

Preparation:

Put the potatoes in a large sauce pan and cover with cold water. Bring to a simmer and cook for 20 to 30 minutes, until well cooked through but not falling apart. Strain and reserve.

Add the cream, butter, salt, pepper and nutmeg to the pan. Bring to a simmer. Remove from heat and add the potatoes and vanilla. Mash. Check the seasoning.

Note: I cut large potatoes in quarters and medium ones in half. The idea is to have them all be similar sizes and if you leave them whole they will take longer to cook.


Potato Souffle

Ingredients:

  • 2 cups of mashed potatoes
  • 1/2 cup milk
  • Pinch of salt
  • 1 T butter or margarine
  • 2 tablespoons of flour
  • 2 eggs beaten to a froth

Preparation:

Mix all ingredients until thoroughly light, put into a baking dish, spread a little butter over the top and bake at 350 degrees until golden brown. The secret is thoroughly beating the eggs, so that the potato will remain light, like sponge cake.

Potato Puffs

Prepare the potatoes as for the soufflé above, while hot, shape into balls about the size of an egg; have a cookie sheet well buttered and place the balls on it. Brush over with beaten egg; brown in the oven at 350 degrees.


African Broccoli

Don't let the list of ingredients fool you this tasty side dish is quick and easy to prepare.

Ingredients:

  • 4 1/2 cups small broccoli florets
  • 2 1/2 cups small cauliflower florets
  • 1 1/2 cups sliced carrots
  • 1 Tbsp. vegetable oil
  • 1 tsp. salt
  • 1 tsp. ginger
  • 1 tsp. cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. crushed red pepper flakes (or more for a spicier dish)
  • 1 cup sour cream
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. Honey
  • 1/2 cup thinly sliced green onions
  • 1/2 cup toasted pine nuts

Preparation:

Steam the broccoli, cauliflower, and carrots until cooked but still crisp. Rinse under cold water.

In a small skillet over medium heat, combine the vegetable oil, salt, ginger, cumin, coriander, nutmeg, and red pepper flakes. Cook for 2 minutes, until lightly browned. Stir constantly.

In a large bowl, combine the spice mixture, sour cream, vinegar, and honey. Add the broccoli mixture and toss to coat. Stir in the green onions and garnish with the pine nuts. Serve immediately.

Makes 6 servings


Creamy Broccoli Soup

Ingredients:

  • 2 Tbsp. olive oil
  • 3 shallots, thinly sliced
  • 2 garlic cloves, roughly chopped
  • 1/2 tsp. sea salt
  • Black pepper, to taste
  • 1 medium potato, peeled and diced into 1/4-inch pieces
  • 1 lb. broccoli florets
  • 1 Tbsp. chopped fresh thyme
  • 4 cups vegetable stock
  • Sprig of fresh thyme for garnish

Preparation:

Combine the broccoli, onion, and raisins in a large bowl.

In a medium saucepan, heat the oil over medium heat. Add the shallots and garlic and cook for 5 minutes, stirring frequently. Season with the salt and pepper.

Add the potatoes, broccoli, thyme, and stock and bring to a boil. Simmer, uncovered, for 15 minutes.

Purée in a blender until smooth. Return to the pan and reheat, adjusting the seasonings if needed.

Garnish with a sprig of fresh thyme.

Makes 4 to 6 servings


Moroccan Carrot and Cabbage Salad

Serves 8

Adapted from The South Beach Quick and Easy Cookbook, by Arthur Agatson M.D

This exotic version of slaw has more good-for-you antioxidants, fiber, and iron than the usual kind--and lots more flavor, too! Tangy, spicy, and appealing, this Moroccan-style salad is perfect for cookouts, potlucks, barbecues, and more.

Ingredients:

  • 1/2 c mayonnaise
  • 2 T fresh lemon juice
  • 2 scallions, thinly sliced
  • 1 t ground cumin
  • 4 to 5 cups shredded green cabbage, about 1 head
  • 3 med carrots, shredded
  • Salt and freshly-ground black pepper, to taste

Preparation:

1. In a large mixing bowl, whisk together the mayonnaise, lemon juice, scallions, and cumin.

2. Add cabbage and carrots and toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve.


Zucchini Ribbons with Mint and Cashew Sauce

Here is a delightful idea for all of us who want to reduce our carb consumption: make a quick-cooking, fragrant sauce with green onions, mint, and cashews but instead of pasta, stay with the green theme and use thin ribbons of zucchini instead. The sauce is light and pesto-like, a heavenly recipe for anyone who loves fresh spring flavors and healthy nutrition.

Ingredients:

  • 4 zucchini, sliced lengthwise into 1/16-inch ribbons (use a mandoline or a vegetable peeler to get them thin enough)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced 4 spring onions, white and green parts, chopped
  • 1/4 cup dry white wine
  • 1 cup vegetable broth
  • 1/3 cup roasted cashews
  • 1 clove garlic, minced
  • 1/3 cup loosely-packed fresh mint leaves
  • 1/3 cup loosely-packed flat-leaf parsley leaves
  • Juice of 1/2 lemon
  • Salt and freshly-ground pepper to taste
  • Freshly-grated Parmesan (optional)
  • Fresh mint or parsley sprigs for garnish (optional)

Preparation:

1. Heat the olive oil in a heavy-bottomed skillet over medium-low and add the garlic and spring onions. Cook, stirring, until they are softened and fragrant but not browned.

2. Add wine and broth and bring to a boil. Reduce heat and cook about 5 minutes, until sauce is somewhat thickened.

3. Meanwhile, in a food processor fitted with a metal blade, pulse the cashews, garlic, mint, parsley, and lemon juice until they form a paste. Add 1/3 cup or so of the onion-wine sauce and continue to pulse until smooth.

4. Scrape pesto into saucepan with remaining sauce and stir to combine. Heat until hot. Add salt and pepper to taste.

5. Place zucchini ribbons in a serving bowl and top with hot sauce, tossing gently to combine. Serve immediately, garnished with freshly-grated Parmesan or fresh herb springs, if desired.

Serves 4.


Stuffed Chard Leaves

These stuffed leaves look like red ribbon-wrapped gifts and are delicious served hot or cold. Brown and wild rice combines with onion, garlic, pine nuts, raisins and goat cheese for the sweet and savory filling. If serving hot, garnish with lemon or additional olive oil. If cold, go with yogurt, sour cream, cucumber or dill sauce. Serves 8 as a side dish

Ingredients:

  • 2/3 cup brown and wild rice
  • 16 red Swiss chard leaves (choose smallish leaves around 10" long)
  • 1 tsp sea salt
  • 2 cups water
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 1/2 TB butter or margarine
  • 1 1/2 TB olive oil, divided
  • 1/4 cup pine nuts
  • 1/3 cup raisins
  • 8 oz soft goat cheese, optional
  • sea salt, to taste
  • ground pepper, to taste

Preparation:

Cook brown and wild rice according to package directions. Set aside to cool.

Rinse the chard leaves. In a saucepan or skillet large enough to submerge the leaves without folding, bring the water and salt to a boil. Blanch the leaves, one at a time for about 20 to 30 seconds, just to soften. They should remain bright green with limp stems. Drain in a single layer on a paper towel- covered cookie sheet. Set aside.

Preheat oven to 400°F.

In 1/2 tablespoon of butter and tablespoon of olive oil, sauté the onion and garlic until tender. Fold into rice.

In a separate small heavy skillet, heat tablespoon of butter and 1/2 tablespoon olive oil. Sauté pine nuts until golden brown. (Be careful they will brown quickly!)

Mix nuts, raisins and goat cheese into rice. Season with salt and pepper to taste.

Grease baking pan with remaining butter.

To assemble, cut off thickest part of stem by cutting a "v" shape about one inch up from bottom of leaf. Turn leaf face side up and overlap bottom cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom sides in and roll to enclose the filling. Place open edge down in baking pan. Repeat with remaining leaves and filling.

Drizzle remaining olive oil over finished packets. Cover loosely with foil. Bake about 15 minutes, until heated through.


Baby Squash Polenta Pizza

by Paulette Mitchell Inspired by The Spirited Vegetarian.

Serves 6

Baby vegetables are now available at our farmers' market, and this recipe is a great way to show them off. You can substitute sliced plum tomatoes and still end up with a savory meal. The secret is in the crust: in this case, made with polenta, that tender cornmeal cornerstone of the Mediterranean diet, a staple of peasant cooking in Tuscany and elsewhere.

For the Polenta Crust:

  • 2 T butter
  • 1/2 c finely chopped red onion
  • 1/4 c Chardonnay or other rich, full-bodied white wine
  • 1 c water
  • 1/4 t salt
  • 1/2 c coarse-ground polenta meal of yellow cornmeal
  • 1/4 c freshly-grated parmesan cheese
  • 1/4 t Freshly-ground black pepper

For the Pizza:

  • 1 pie pan of polenta (see above)
  • 2 T of your favorite pesto
  • 2 c thinly-sliced baby squash or 2 plum tomatoes, thinly sliced
  • Salt and freshly-ground black pepper, to taste

Preparation for the Polenta Crust:

1. Melt the butter in a medium saute pan over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the wine, water, and salt.

2. As soon as it begins to simmer, slowly add the cornmeal, whisking or stirring constantly to prevent lumps. Reduce heat to low and cook, stirring almost constantly, until the mixture is a smooth and creamy paste, about 10 minutes (the polenta is done when it begins to pull away from the sides of the pan). Stir in the Parmesan and pepper.

3. Evenly spread the mixture in a lightly oiled 9-inch pie plate and refrigerate until firm, at least 1 hour or overnight. (When the polenta is cool, cover with plastic wrap.)

Preparation for the Pizza:

1. Preheat oven to 400°F.

2. Spread surface of polenta with pesto. Arrange squash or tomato slices in overlapping concentric circles. Sprinkle with salt and pepper, then top with Parmesan.

3. Bake for about 15 minutes, or until the Parmesan is melted and the squash is tender. To serve, cut into 6 wedges.


Broccoli Pizza

Quick & Easy!

PREPARATION TIME: 10 minutes

COOKING TIME: 10 minutes

NUMBER OF SERVINGS: 6

Ingredients:

  • 2 teaspoons olive oil
  • 6 cups broccoli florets
  • 2 cloves garlic, minced
  • 1 large prebaked pizza shell
  • 1 cup part-skim ricotta
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 cup coarsely chopped roasted red pepper

Preparation:

1. Heat oven to 450F.

2. Heat oil in a nonstick skillet. Add broccoli florets and garlic; saut until tender-crisp.

3. Bake pizza shell until lightly crisped. Top with ricotta, Parmesan, and broccoli. Sprinkle with roasted red pepper and bake until heated through.


Grilled Eggplant and Smoky Cheese Sandwiches

Ingredients:

  • 2 1/2 cups chopped tomatoes
  • 1/4 cup minced flat-leaf parsley
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon white-wine vinegar
  • Salt and freshly-ground black pepper, to taste
  • 4 thin slices smoked Gouda or mozzarella cheese
  • 4 3/4-inch-thick slices country-style bread from a round loaf
  • 2 eggplants, about 1 pound each

Preparation:

1. In a medium bowl, stir together the tomatoes, parsley, 2 tablespoons of the olive oil, vinegar, pepper, and salt.

2. Brush both sides of the bread with oil, about 1 tablespoon per slice.

3. Slice off the top and bottom of the eggplants, then cut 2 1-inch slices from the center of each, reserving the remainder for another use. Brush the cut sides of the eggplant slices with a total of about 3 tablespoons oil and lightly sprinkle with salt.

4. Grill eggplant on an oiled grill about 8 to 10 minutes, turning occasionally, until very tender. Grill bread for 1 or 2 minutes, turning once, until grill marks appear. Transfer bread to a platter.

5. Top eggplant with cheese slices and grill, covered, until the cheese melts, about 1 minute. Use a spatula to transfer the eggplant to a platter.

6. Place grilled bread on 4 plates, then cover with tomato mixture. Drizzle with a little olive oil, top with eggplant, and finish with a few grinds of black pepper. Serve warm.

Serves 4.


Grilled Eggplant and Tomato Salad

This simple and flavorful recipe makes good use of the fresh vegetables and summer herbs.

Serves 4

Ingredients:

  • 1 medium eggplant
  • 1 poblano pepper
  • 3 cloves of garlic, peeled
  • 3 TB olive oil
  • 1 large fresh garden tomato
  • 1/4 cup marinated kalamata olives, pitted and halved
  • 2 sprigs fresh oregano, chopped
  • 3 sprigs fresh basil, chopped
  • 4 oz fresh or smoked mozzarella, diced
  • sea salt, to taste
  • ground black pepper, to taste

Preparation:

Slice the eggplant into one-half inch thick rounds, brush each with olive oil on both sides, and sprinkle with salt.

Bring your grill to a medium heat. Grill the whole pepper on all sides. Grill the eggplant slices over medium heat on both sides, until cooked all the way through, about 5 minutes per side.

Oil the garlic cloves and wrap them in aluminum foil before roasting them on the grill until soft and aromatic, about 15 minutes. Allow the pepper, eggplant, and garlic to cool.

Dice the eggplant, seed and dice the pepper, and slice the tomato into wedges. Gently toss the vegetables with the remaining ingredients, and season to taste.

Note: The vegetables can be roasted in the oven if preferred. Oil and salt each piece, spread on a lined sheet pan, and roast at 350F for approximately 25 minutes (or until soft).


Smoky Tomato Salsa

The complexity of flavors in this wonderfully balanced salsa is sure to delight you. Just the right amount of heat from chiles combined with lime, onions and garlic, and smoky-sweet charred tomatoes gives this salsa a special character that works beautifully as a dip or as a condiment for grilled foods.

Ingredients:

  • 2 ½ pounds vine-ripened tomatoes
  • 4 garlic cloves
  • 2 poblano chiles
  • ½ red bell pepper
  • ½ green bell pepper
  • Extra-virgin olive oil
  • 1 cup finely diced Vidalia or other sweet onion
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon minced chipotle en adobo, or more to taste
  • 3 tablespoons fresh lime juice
  • Salt

Preparation:

1. Prepare a medium-hot fire for the grill.

2. Slice tomatoes in half. Peel and skewer the garlic. Brush the tomatoes, garlic, chiles, and bell peppers with olive oil.

3. Grill the vegetables, turning occasionally, until tender and slightly charred, 5 to 10 minutes. Remove the vegetables as they are done. Place the chiles and bell peppers in a paper bag to steam for 10 minutes to loosen the skins.

4. Peel the chiles, tomatoes, and bell peppers if you wish. Finely chop the vegetables. Combine in a bowl and stir in the onion, cilantro, chipotles, lime juice, and salt to taste.

5. Transfer the salsa to a serving bowl and let stand for at least 1 hour at room temperature to allow the flavors to blend before serving. This salsa is best the day it is made.

Yields about 4 cups.


Spring Pasta Salad

Escarole, fresh radishes and peas bring the simple joy of garden-fresh veggies to this delectably satisfying pasta salad. Serve with a dry, crisp white wine and crusty bread for a light lunch or dinner. Any Salad Green you prefer or a lettuce mix can be substituted for the Escarole.

Serves 4-6

Ingredients:

  • 16 oz whole-wheat penne pasta
  • 1 cup vegan sour cream
  • juice from 1/2 lemon
  • zest from 2 lemons
  • 2 TB chopped chives
  • 2 TB chopped dill
  • 1 cup fresh flat leaf parsley, chopped
  • sea salt, to taste
  • ground pepper, to taste
  • 1 head escarole, or other salad greens
  • 1 bunch radishes
  • 3 cups snow pea pods or sugar snap peas, about a 1/2 lb
  • 4 green onions

Preparation:

Cook pasta according to package directions. While water is heating to boil, make the dressing by mixing together the vegan sour cream, lemon juice, lemon zest, chives, dill and parsley together in a small bowl. Season with salt and pepper and set aside.

Next, prep the vegetables. Clean the radishes well (discarding the greens), rinse well and slice thinly. Place in a very large bowl. Rinse escarole well, and tear into bite-size pieces. Place into the large bowl with the radishes.

Slice snow pea pods or sugar snap peas on the diagonal. When pasta is ready to be drained, quickly drop the pea pods into the water with the pasta, stir once and then drain everything together into a colander. Once drained, add the hot pasta and peas to the bowl with the escarole and radishes and toss well. Add dressing, toss again and serve.


Chicken Stir-Fry With Broccoli and Tomatoes

Quick & Easy!

This healthy, colorful dish will have you out of the kitchen in no time.

PREPARATION TIME: 15 minutes

COOKING TIME: 10 minutes

NUMBER OF SERVINGS: 4

Ingredients:

  • 2 teaspoons vegetable oil
  • 1/4 teaspoon salt
  • 1 pound boneless chicken breast, cut into 1-inch cubes
  • 1 tablespoon soy sauce
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon finely chopped fresh ginger or 1/4 teaspoon ground ginger
  • 3 cups broccoli florets
  • 1 cup reduced-sodium chicken broth, divided
  • 1 tablespoon cornstarch
  • 4 firm-ripe plum tomatoes, quartered lengthwise

DIRECTIONS:

1. Heat oil and salt in a 12-inch nonstick skillet or wok over medium-high heat. When oil is very hot, add chicken breast and stir-fry 3 minutes. Add soy sauce, garlic, and ginger and stir well.

2. Add broccoli, then slowly add 1/2 cup chicken broth. Cover and cook 2 to 3 minutes or until broccoli is just tender.

3. Meanwhile, mix cornstarch into remaining 1/2 cup broth until dissolved. Stir tomatoes and cornstarch mixture into skillet. Reduce heat to medium-low and simmer 2 minutes or until sauce thickens and clears. Serve hot.


Vegetable Frittata

This no-fuss Italian egg dish is baked in the pan, and there's no need to master omelet-flipping skills -- you put the filling on top. The recipe makes four portions, each of them about the same size as a two-egg omelet.

PREPARATION TIME: 10 minutes

COOKING TIME: 12 minutes

NUMBER OF SERVINGS: 4

Ingredients:

  • 4 ounces white mushrooms, cleaned, trimmed, and thinly sliced
  • 1/3 cup sliced red onion
  • 5 large eggs
  • 4 large egg whites
  • 1 teaspoon chopped fresh herbs (thyme, oregano, or basil)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 small plum tomatoes, thinly sliced
  • 8 tablespoons shredded part-skim mozzarella cheese

DIRECTIONS:

1. Heat broiler. Coat a 9- or 10-inch oven proof nonstick skillet with vegetable cooking spray and heat over medium-high heat. Add mushrooms and onion; sauté until tender, about 5 minutes. Transfer to a plate. Wipe out skillet, coat again with cooking spray, and return to medium-high heat.

2. Meanwhile, whisk eggs, egg whites, herbs, salt, and pepper together in a medium bowl; pour into hot skillet. Cook, without stirring, until eggs begin to set, about 2 minutes, lifting up edge with a heat proof rubber spatula while tilting skillet and letting uncooked portion flow underneath.

3. Arrange tomato slices and sautéed vegetables in concentric circles on top. Continue cooking frittata until eggs are golden-brown on bottom and almost set on top, 2 to 3 minutes more.

4. Sprinkle mozzarella around edge of frittata. Transfer skillet to broiler and broil until cheese melts and begins to brown, about 2 minutes. Cut frittata into quarters. One serving equals one of the quarters.


Vegetable Stir-Fry

Supper stir-fry in a hurry--fresh and fabulous!

PREPARATION TIME: 20 minutes

COOKING TIME: 6 minutes

NUMBER OF SERVINGS: 4

INGREDIENTS:

  • 2/3 cup water
  • 1/3 cup light soy sauce
  • 3 tablespoons white wine or orange juice
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons peeled grated fresh ginger
  • 1 tablespoon vegetable oil
  • 4 cups fresh broccoli florets
  • 1 large red bell pepper, cut into strips
  • 1 large yellow bell pepper, cut into strips
  • 4 ounces snow peas
  • 1/2 cup drained whole baby corn
  • 1/2 cup sliced water chestnuts
  • 4 scallions, cut diagonally into 2-inch pieces

DIRECTIONS:

1. Blend the water, soy sauce, wine, cornstarch, and ginger together in a small bowl until smooth. Set aside.

2. Heat oil in a large wok or deep skillet over medium-high heat until hot. Stir-fry garlic until softened, about 2 minutes. Add broccoli to wok and stir-fry until bright green, about 2 minutes. Add bell peppers and snow peas; stir-fry until tender-crisp, about 1 minute more.

3. Add corn, water chestnuts, and scallions. Stir sauce mixture to combine and add to wok; stir-fry until sauce thickens and boils, about 1 minute.


Grilled Summer Veggie Fajitas

Vegetarian

Serves 4

Ingredients:

  • 1 red onion, peeled & thickly sliced
  • 2 zucchini, halved lengthwise
  • 1 large red bell pepper, seeded & halved
  • 2 tomatoes, de-stemmed and halved
  • 2 ears fresh corn, husks and silk removed
  • 1 tsp sea salt
  • 1/4 cup olive oil
  • 8 flour tortillas (8" diameter)
  • 1/2 cup shredded Monterey jack cheese
  • 11/2 cups (cooked) red kidney beans, rinsed, drained and heated
  • 1 cup fresh cilantro leaves
  • 1/2 cup mild or medium-hot prepared salsa
  • 1/2 cup sour cream

Preparation:

Clean and prepare onion, zucchini, bell pepper, tomatoes and corn, as directed. Bring pot of water to boil, add salt. Blanch zucchini and bell pepper separately for about one minute for each. Do not overcook. Remove zucchini and bell pepper with a slotted spoon and drain well in a colander and then on paper towels.

In a large bowl, lightly coat zucchini, bell pepper, tomatoes with olive oil. Place oiled vegetables on hot grill, 7 inches above gray flaming coals, if using charcoal. Place corn on the cob on grill at the edge of hottest part of grill. Turn vegetables to ensure grill marks on all sides. Grill vegetables just until crisp-tender for zucchini, bell pepper and corn and until tomatoes become slightly soft and heated through, approximately 6 - 8 minutes.

Meanwhile, preheat oven to 400°F. Wrap tortillas in foil and heat for 3 to 5 minutes, just until warm. Arrange tortillas, cheese, beans, cilantro, salsa and sour cream for easy serving.

Remove grilled vegetables and slice zucchini, bell pepper and tomatoes to bite-size. Slice corn kernels from cob and transfer all grilled vegetables to a large platter.

Invite guests to spoon vegetables onto tortillas, add beans, cilantro, salsa, sour cream and cheese as desired. Roll up tortillas and enjoy!


Grilled Veggie Pinwheels

Dairy-Free, Vegan

Hittin' the grill for dinner tonight? For a quick and easy addition to your lunch tomorrow try grilling a few slices of vegetables. These colorful pinwheels are a good way to add healthful veggies to your lunchbox. They're also a tasty snack, and great for parties and picnics.

Makes about 12 pinwheels

Ingredients:

  • 1 piece whole wheat lavash roll-ups(thin wrap bread) or tortillas
  • 1/2 cup prepared hummus
  • 1 small carrot, shredded
  • 3 - 4 long flat slices zucchini and or summer squash, grilled or broiled until soft
  • 3 - 4 flat pieces red and/or yellow and/or green bell pepper, grilled or broiled until soft

Preparation:

Spread the lavash bread or tortillas completely to the edge with hummus. Sprinkle with shredded carrot. Arrange grilled vegetables on top of carrots in a single layer all going the same direction. Position the wrap so that the ends of the vegetable strips are facing you. Use both hands to roll lavash fairly tightly.

Wrap the rolled lavash in plastic film tightly and refrigerate at least an hour, and as long as overnight. Remove from plastic wrap and using a sawing motion with a sharp serrated knife, cut the roll into 12 equal slices. Wrap slices individually in plastic for the lunchbox, or arrange them on a plate for a party.


Veggie Shish Kebobs

Serves 4

Ingredients:

  • 3/4 lb small new potatoes, cut in half
  • 2 medium zucchini, cut in half lengthwise
  • 1 large onion, cut into 1/2" thick pieces
  • 1 green bell pepper, cut into 1" strips
  • 1 yellow bell pepper, cut into 1" strips
  • 1/2 lb mushrooms, quartered
  • 1/3 cup of your favorite salad dressing

Preparation:

If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring. Parboil potatoes until done but still firm. Thread vegetables alternately on skewers. Brush generously with salad dressing. Grill for 3 minutes; turn the vegetables over, brushing with extra salad dressing. Grill for another 3-4 minutes until done.


Whole Roasted Tomato filled with Roasted Garlic Soup

Using a whole tomato as the serving vehicle for a hot or cold soup is a fun way to present the soup. As you eat the soup, you can cut into the tomato as well. In this recipe, the fried leeks add just the right amount of texture and zip to the garlic soup.

Makes 4 servings

Ingredients:

  • 4 large red tomatoes
  • Crispy Fried Leeks (recipe follows)
  • Roasted Garlic Purée (recipe follows)
  • 4 cups Vegetable Stock (recipe follows)
  • salt and pepper

Preparation:

Score the top of the tomatoes with a knife (creating an X), but do not core the tomatoes.

Place the tomatoes in boiling salted water and cook for 2 minutes. Remove and immediately shock the tomatoes in ice water. Carefully remove the skin, cut off the tops of the tomatoes and hollow out the tomatoes.

Tip: Be careful not to make any holes in the sides or bottom of the tomatoes, or your soup will leak out. Use the tops and the inner tomato pulp in the ingredients for the vegetable broth.

Combine the roasted garlic with the vegetable stock and place in a medium saucepan. Warm over medium heat for 10 minutes or until hot and season to taste with salt and pepper.

Place the tomatoes on a sheet pan and roast at 350 degrees for 10 minutes or until just hot.


Crispy Fried Leeks or Veggies

This recipe could be used to make crispy eggplant slices, summer squash slices, etc.

Makes 2 cups

Ingredients:

  • 2 cups very finely sliced leeks
  • salt and pepper
  • Vegetable oil for frying

Preparation:

Fry the sliced leeks in the vegetable oil for 2 to 3 minutes or until crispy. (Cook them in batches.) Remove from the oil, blot on paper towels and season to taste with salt and pepper.


Roasted Garlic Purée

Makes about 3/4 cup

Ingredients:

  • 4 garlic bulbs, tops cut off
  • 1/2 cup olive oil
  • 3 cups soy milk
  • salt and pepper

Preparation:

Place the garlic in a small saucepan, cover with the milk and simmer for 10 minutes.

Drain the milk and then place the garlic bulbs bottom-side down in an ovenproof pan. Add the olive oil and cover the pan with a lid or foil. Bake in a 350-degree oven for 1 1/2 hours or until the garlic bulbs are soft.

Cool the garlic and oil, squeeze the soft garlic out of the skins and place in a blender with the olive oil in which you baked the garlic. Purée the garlic and oil until smooth.

Assembly:

Place a tomato in the center of a shallow bowl or soup plate. Fill the tomato with the roasted garlic soup and sprinkle with the crispy fried leeks. (You should serve the tomato in a bowl so that you can eat it along with the soup.)

Alternative Assembly:

Dice the tomatoes and place them in the bowl. Pour the hot soup over the tomatoes and sprinkle with the crispy fried leeks.


Vegetable Stock

Makes 2 quarts

Ingredients:

The best thing about making vegetable stock is that you can use all the leftover trimmings from your vegetables. Peeled skin-such as from carrots or cucumbers, seeds and stocks like from peppers, just strain as usual and seeds will come out, tomato stems, the first layer of onion skin, and any onion greens you don't use, any just about to be not eatable veggies, broccoli stems, cauliflower stems, just about any cuttings from veggies you enjoy. You should save them as you prepare vegetables all week and you can freeze them so they don't continue to go bad. Then add the frozen and any fresh veggie cuttings to a large pot of water more than enough to cover the veggies. Then for flavor, add some fresh veggies you love, such as the following and simmer for about an hour, longer if you like, shorter if you haven't an hour. Then strain through a colander or preferably a thin mesh metal strainer. Then another amazing thing to do with veggie broth, is to use it to make rice. It will be so much more flavorful. It will improve your risotto taste. You can substitute vegetable broth for any recipe that calls for water. You can save the broth in the refrigerator for up to a week and you can freeze it. You can freeze it in ice cube trays or just in any freezer container. If you freeze it in measured cups, so you will know how much to thaw when you are ready to use it. Great for soups, stews, adding to pasta water, and so many other uses.

  • chopped onions
  • chopped carrots
  • chopped celery
  • chopped leeks
  • whole peppercorns
  • 1 bay leaf

Preparation:

Place all the ingredients in a large stockpot and cover the vegetables with cold water and add additional to be able to stir easily.

Bring to a boil, reduce the heat to low, and slowly simmer for one or up to 4 hours.

Strain and continue to cook over medium heat for 30 to 45 minutes or until reduced down to about 2 quarts for additional flavor. This is optional.


Wild Mushroom Risotto

This is a basic idea for wild mushroom risotto. Please use whatever is fresh and available to you. I like chanterelles or lobster mushrooms best for risotto. I like to make a stock from the stems of fresh mushrooms or dried mushrooms to use for the liquid in this. Yummy!!!

Makes 4 servings

Ingredients:

The best thing about making vegetable stock is that you can use all the leftover trimmings from your vegetables. Peeled skin-such as from carrots or cucumbers, seeds and stocks like from peppers, just strain as usual and seeds will come out, tomato stems, the first layer of onion skin, and any onion greens you don't use, any just about to be not eatable veggies, broccoli stems, cauliflower stems, just about any cuttings from veggies you enjoy. You should save them as you prepare vegetables all week and you can freeze them so they don't continue to go bad. Then add the frozen and any fresh veggie cuttings to a large pot of water more than enough to cover the veggies. Then for flavor, add some fresh veggies you love, such as the following and simmer for about an hour, longer if you like, shorter if you haven't an hour. Then strain through a colander or preferably a thin mesh metal strainer. Then another amazing thing to do with veggie broth, is to use it to make rice. It will be so much more flavorful. It will improve your risotto taste. You can substitute vegetable broth for any recipe that calls for water. You can save the broth in the refrigerator for up to a week and you can freeze it. You can freeze it in ice cube trays or just in any freezer container. If you freeze it in measured cups, so you will know how much to thaw when you are ready to use it. Great for soups, stews, adding to pasta water, and so many other uses.

  • 1 tablespoon olive oil
  • 1 cup mushrooms, sliced
  • 1/2 bay leaf
  • 1 cup arborio rice
  • 1 tablespoon leek, minced
  • 2 teaspoons garlic, minced
  • 1/4 cup white wine
  • 1 1/2 pints water, hot
  • salt and pepper to taste
  • 2 tablespoons butter
  • 3 dashes bitters
  • 2 tablespoons parmesan cheese

Preparation:

In heavy sauce pan sauté mushrooms and bay leaf with olive oil. Once the mushrooms have released some water add the rice and sauté until rice is hot to the touch. Add the leeks and garlic. Deglaze with wine and reduce by half.

Add most of water (or mushroom stock) and bring to a simmer stirring sometimes. Check seasoning once liquid is mostly absorbed. When rice is done, remove bay leaf and add butter, bitters and cheese.


Easy Italian Eggplant

Eggplant is a vegetarian favorite, the meaty, dense texture absorbs vast amounts of flavor and easily replaces meat in many dishes. The Italian or baby eggplant looks like a miniature version off the common variety, but has a more delicate skin and flesh. Look for eggplants that are heavy for their size and have smooth, glossy skin. Use them fresh or store in a cool place in for up to 2 weeks. If you slice them and put some salt on them before you use them, it will help take the bitterness out.

Ingredients:

  • 1 lb eggplant, cut into 1/2 inch slices
  • 1 lb tomatoes, sliced
  • 2 cups tomato or pasta sauce
  • 2 cloves garlic, minced
  • 1 tsp each fresh basil and oregano
  • 1/2 cup cheese, optional
  • 1/2 cup grated cheese, optional
  • Fresh oregano sprigs

Preparation:

In a 13X9 inch lightly greased baking pan, layer the eggplant and tomatoes and bake at 350 degrees for 15 minutes.

Mix tomato sauce, garlic and onion and herbs in a small bowl.

Remove eggplant and tomatoes from oven, pour sauce evenly over the top and sprinkle with cheeses.

Bake at 350 degrees for 25 minutes or until cheese bubbles.

Garnish with fresh oregano.


Classic Onion Soup

Makes 6 servings

Ingredients:

  • 4 large yellow onions (about 9 to 11 ounces each), sliced
  • 6 tablespoons butter or margarine
  • 1 tablespoon sugar
  • 2 quarts vegetable broth
  • 1/2 cup brandy (optional)
  • salt and pepper to taste
  • 1/2 baguette French bread, sliced, toasted
  • grated Romano cheese

Preparation:

Melt butter in large saucepan that holds at least 4 quarts. Add onions, cook over medium heat 12 minutes, or until tender and golden. Stir often. Add sugar and cook, stirring, for 1 minute. Add broth, cover and bring to a boil. Reduce heat; simmer 12 minutes. If desired, add brandy; cook 2 minutes. Season with salt and pepper. To serve, ladle soup into bowl, float toast on soup. Sprinkle with cheese.


Tuscan Onion Soup with Grilled Bread

Makes 6 servings

Ingredients:

  • 3 pounds white onions (3 or 4 large)
  • 4 medium leeks
  • 1/4 cup extra virgin olive oil
  • 6 cups vegetable stock
  • 3 to 4 tablespoons balsamic vinegar
  • 3/4 to 1 cup fruity red wine, such as Valpolicella, Merlot, Beaujolais
  • salt to taste
  • freshly ground black pepper to taste
  • 6 slices rustic country style bread
  • 2 garlic cloves, peeled
  • 3 ounces Parmesan cheese, in 1 chunk, optional
  • 2 tablespoons chopped fresh parsley

Preparation:

Soup:

Peel onions and cut in half lengthwise. Thinly slice crosswise. Trim leeks and cut in half lengthwise. Slice crosswise in 1/4-inch slices, using 3 inches of pale green. Place leeks in cold water and rinse to remove dirt. Drain. Reserve onions and leeks.

Unroll pancetta and dice into 1/4-inch slices. Heat olive oil in large soup pot over medium-high heat. Add onions and leeks. Sauté 20 minutes or until tender, stirring occasionally. Add stock and simmer 30 minutes. (Soup can be prepared to this point 1 day in advance.) Stir vinegar, wine, salt and pepper into soup. Cook until thoroughly heated.

Bread:

Toast bread slices and rub with peeled garlic cloves.

Final Preparation:

Spoon soup into soup bowls. Float bread croutons in soup. Pare 4 or 5 shavings of the cheese on top of each serving. Garnish with chopped parsley and serve immediately.


Onions Stuffed with Lamb and Apricots

Makes 6 servings

Ingredients:

  • 6 yellow onions, medium size
  • 5 tablespoons butter
  • 1 1/2 cups vegetable stock
  • 1 teaspoon lemon zest, minced
  • 16 dried apricot halves, chopped
  • 1/2 pound ground lamb
  • 1 teaspoon ground cinnamon
  • salt and pepper as needed
  • 3 tablespoons fresh parsley, finely chopped
  • 3 tablespoons fresh mint, finely chopped
  • 2 tablespoons coarse fresh bread crumbs

Preparation:

Without peeling onions, cut about 1 inch off the top of each and enough off the bottom so that onions stand upright. Reserve tops. Remove all but the outer 2 layers of each by scooping out centers with a paring knife or pushing them up through the top. Set shells and tops aside, finely chop centers.

Melt 3 tablespoons butter in a skillet over medium-low heat. Add chopped onions and cook until soft, about 15 minutes. Meanwhile, bring stock to a simmer in a saucepan over medium heat. Add lemon zest and apricots and cook until soft, about 10 minutes.

Preheat oven to 400 degrees. Add lamb and cinnamon to onions, increase heat to medium, season with salt and pepper. Cook, stirring until lamb is crumbly and just cooked through, about 5 minutes. Remove from heat. Stir in stock-apricot mixture and 2 tablespoons each parsley and mint. Cool slightly.

Spoon filling into onion shells, place in an ovenproof dish. Heap bread crumbs on top (lay onion tops alongside), dot with remaining butter. Pour 1/4 cup water into dish. Bake, basting twice, for 20 minutes, then cover with aluminum foil and bake until onions are tender, about 20 minutes. Garnish with remaining mint and parsley. Serve with onion tops and couscous, if desired.


Three Onion Pot Pie

Makes 12 pies (12 servings)

Ingredients:

  • 1/2 cup (4 ounces) salted butter or margarine
  • 2 cups (8 ounces) white onions, diced 1/2 inch
  • 2 cups (8 ounces) red onions, diced 1/2 inch
  • 2 cups (8 ounces) yellow onions, diced 1/2 inch
  • 2 cups (10 ounces) carrots, peeled, sliced 1/2 inch rounds
  • 3 cups (8 ounces) mushrooms, quartered
  • 2 cups (10 ounces) celery, sliced 1/2 inch
  • 1 1/2 cups (6 ounces) red bell peppers, diced 1/2 inch
  • 4 cups (2 pounds) chicken meat, boneless, diced 1 inch, optional
  • 3/4 cup (3 3/4 ounces) flour, white all purpose

Sauce:

  • 1/2 cup (4 ounces) microbrew wheat beer
  • 1 1/2 cups (12 ounces) cream
  • 2 cups (16 ounces) vegetable broth
  • 2 tablespoons (1/8 ounce) fresh thyme, minced
  • 1/4 cup (1/4 ounce) Italian parsley, minced
  • 3/4 cup (3/4 ounce) fresh basil, chopped
  • 1/2 teaspoon black pepper, fine ground
  • 1 1/2 teaspoons (1/4 ounce) salt
  • 2 teaspoons garlic, minced
  • 1 cup (2 ounces) green onions, sliced 1/8 inch
  • 4 1/2 cups (36 ounces) pie crust dough, prepared

Preparation:

Combine first set of ingredients, except for flour, in large heavy saucepan. Place over medium high heat and cook for 10 minutes, stirring often. Add flour and stir well to combine with vegetables. Add "sauce" ingredients and stir well. Bring to simmer, while stirring frequently. Let cook for 10 minutes after coming to a simmer.

Place 10 ounces of filling in each of 12 individual baking dishes. Set aside and cool slightly. Divide dough into 12 pieces weighing 3 ounces each. Roll dough 1/8 inch thick to fit baking dishes. Place rolled dough over cooled filling and crimp around edges to seal. Cut three small slits into the top to let steam escape while baking.

When all pies are prepared, place in pre-heated 375 degrees F. oven and bake for 45 minutes until crust is browned. Serve immediately, or cool then re-heat in 350 degrees F. oven for 15 to 20 minutes until hot. While re-heating, you may need to cover loosely with foil to prevent burning the crust.

Source: National Onion Association


Greenhouse Kebabs

(6 servings)

Ingredients:

  • 1 Aubergine (eggplant)
  • 1 lg Red or yellow pepper
  • 3 Courgettes (baby zucchinis)
  • 6 sm Onions
  • 12 sm Cap mushrooms

FLAVOURINGS:

  • 4 tb Lemon juice
  • 4 tb Peanut oil
  • 2 tb Honey
  • Coriander seed,coarse ground
  • Coarsely ground black pepper

FOR THE SAUCE:

  • 2 1/2 oz Peeled onion
  • 2 Garlic cloves
  • 5 tb Peanut butter
  • 2 tb Peanut oil
  • 1 1/2 tb Honey
  • 1 1/2 tb Lemon juice
  • 1 ts Coriander seeds
  • 3/4 ts Chili powder

Preparation:

Cut the aubergine and pepper into chunks; cut the onions into wedges; slice the courgettes into 1-to 1-1/2-inch lengths; leave the mushrooms whole. Mix together all flavouring ingredients. Toss the vegetables in the flavourings and marinate for 2 to 4 hours.

The sauce should be part-prepared well ahead. Chop the onion and garlic roughly, then whizz them in a food-processor or blender with the coriander seeds. Add the chili, oil and whizz again. Add the peanut butter, lemon juice and honey and process once more. Scrape the puree into a small saucepan, cover and set aside for at least 1 hour before cooking.

Thread the vegetables on to skewers and grill under moderate heat for 10-15 minutes, basting with the marinade liquid as necessary. Meanwhile, add 5 tablespoons warm water to the pan of sauce and set it over medium heat. Cook at a steady bubble, stirring often, until the sauce is hot and aromatic. Reduce heat to a very low and cook for a few minutes longer, adding more water if necessary to achieve a good creamy consistency, and adjust seasoning to taste. Hand round the sauce separately.


Parchment Braised Vegetables with Grilled Onion Relish

Makes 24 servings

Ingredients:

  • 24 parchment rounds, 8-inch
  • 1 pound 9 ounces onion, thin sliced, grilled
  • 12 artichoke bottoms, cooked, cut in half and grilled
  • 1 pound 9 ounces fennel bulb, blanched cut into 2" chunks
  • 1 pound 9 ounces leeks, cut into 1" pieces and blanched
  • 7 pounds 13 ounces red potatoes, cooked and quartered
  • 1 pound 9 ounces snap beans, blanched
  • 1 pound 9 ounces red bell peppers, roasted and julienned
  • 5 ounces garlic, roasted, chopped
  • 2-1/2 ounces fresh sage, chopped
  • 2-1/2 ounces fresh basil leaves, washed whole
  • 2-1/2 ounces fresh thyme, chopped
  • 2/3 cup olive oil

Cold Tomato Sauce:

  • 7-1/2 pounds tomatoes, peeled, seeded, diced
  • 10 ounces onions, diced
  • 10 ounces red bell peppers, seeded, chopped
  • 10 ounces cucumbers, peeled, seeded, diced
  • 2/3 cup olive oil
  • 1/2 teaspoon red chili flakes
  • 2-1/2 ounces fresh basil, chopped

Grilled Onion Relish:

  • 1 pound 9 ounces red onion, grilled, diced
  • 2-1/2 ounces parsley, fresh, chopped
  • 1/4 ounce garlic, minced
  • 1/2 cup tomato juice
  • 1/8 teaspoon red chili flakes

Preparation:

For Each Packet:

Place on 8-inch parchment round: 1 ounce onion, 1/2 artichoke bottom, 1 ounce fennel, 4-1/2 ounces red potato, 1 ounce snap beans, 1 ounce bell pepper, 1 ounce garlic. Season each packet with sage, basil and thyme. Drizzle with olive oil. Bake in a 350 degree oven for 6 to 12 minutes until heated through. Serve hot with 1-1/2 ounces cold tomato sauce and 1-1/2 ounces grilled onion relish on the side.

For Cold Tomato Sauce:

Purée tomatoes, onions, bell peppers and cucumber until smooth. Add oil, basil and chili flakes, mix well.

For Grilled Onion Relish:

Stir all ingredients together to mix well. Chill.


Robust Onion-Olive Tapenade

We owe a big thank you to the cuisine of Provincial France for tapenade, a savory black olive paste that is absolutely divine on bread, pasta, or salads.
It's a cinch to make and completely versatile: you can use it as an appetizer, snack, salad, side, or as a tasty condiment for your main dish.

This version adds sweet onions and red bell peppers to the usual olives, capers, garlic, and olive oil. Heart-nurturing fatty acids and the healthful properties of garlic are just a few of the reasons this robust spread (or dip or condiment) is such a popular feature of the Mediterranean diet.

Ingredients:

  • 1/2 cup sweet white onions, finely chopped
  • 1/2 cup sweet red onions, finely chopped
  • 1 3/4 cups olives, pitted and chopped
  • 2 tablespoons capers, rinsed and drained
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1/4 teaspoon fresh lemon zest
  • 1 clove garlic, crushed
  • freshly-ground black pepper, to taste
  • 2 tablespoons red or orange bell peppers, finely chopped

Preparation:

1. In a small bowl, mix the onions, olives, and capers.

2. Pulse lemon juice, oil, parsley, oregano, lemon zest, and garlic in a food processor for 3 to 5 seconds, then pour over onion-olive mixture and combine with a fork.

3. Place tapenade in a serving bowl, season with pepper to taste, top with chopped peppers, and serve.

Tapenade may be used as a dip for pita, spread on bruschetta or sliced baguette, on top of a mixed greens salad, or as a topping for rice, potato, or pasta.

Yields about 2 cups.


Onion Mango Chutney

Makes 28 servings

Ingredients:

  • 1 1/2 pounds onion, chopped
  • 1 3/4 pounds fresh mango or papaya, cubed
  • 1 1/2 cups raisins, dark and seedless
  • 1/2 cup candied ginger, minced
  • 3 tablespoons lime rind, grated
  • 3/4 cup lime juice, fresh squeezed
  • 4 cups granulated sugar
  • 2 cups light brown sugar, packed
  • 1 1/2 cups cider vinegar
  • 1 tablespoon mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt

Preparation:

Combine all ingredients in saucepot, bring to boil then simmer uncovered, until thickened, about 1 1/2 hours, stirring occasionally. Ladle into hot sterilized jars. Process in boiling water bath for 15 minutes, if desired. Serve as an accompaniment to meats, fish, curried dishes and open-face sandwiches.

Source: National Onion Association


Heirloom Tomato Gazpacho

Makes 6 servings

Ingredients:

  • 3 pounds heirloom tomatoes
  • 1 red bell pepper, seeded and diced
  • 1 cup fennel, diced
  • 1 cucumber, peeled and chopped
  • 1 red onion, chopped
  • 1/4 cup sherry wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Pernod
  • 1/2 tablespoon minced garlic
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped thyme
  • 1/4 cup chopped tarragon
  • sea salt and pepper

Preparation:

Using a knife, score the bottoms of the tomatoes with an X. In a boiling pot of water, blanch tomatoes for 30 seconds to loosen skins. Place the tomatoes in ice water and drain. Peel the skins from the tomatoes and cut them in half. Working over a bowl, gently squeeze the tomato halves to release the seeds and juices. Strain the tomato juice, pressing on the solids to extract as much juice as possible. Discard the seeds and chop the tomatoes.

Using a knife, score the bottoms of the tomatoes with an X. In a boiling pot of water, blanch tomatoes for 30 seconds to loosen skins. Place the tomatoes in ice water and drain. Peel the skins from the tomatoes and cut them in half. Working over a bowl, gently squeeze the tomato halves to release the seeds and juices. Strain the tomato juice, pressing on the solids to extract as much juice as possible. Discard the seeds and chop the tomatoes.

Transfer the chopped tomatoes and the tomato juice to large glass bowl. Add the red pepper,fennel,cucumber, red onion, vinegar, olive oil, Pernod, garlic and herbs and let stand at room temperature 1 hour.

Purée half of the gazpacho mixture in a blender until smooth. Add the purée to the remaining gazpacho and mix well. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.


A Wonderful Summer Salad

Yield: 1

Ingredients:

  • 1 onion; chopped
  • 1 cucumber; peeled and chopped
  • 1 tomato; chopped
  • 3 red, yellow, green or other color pepper; seeded-and chopped
  • 1 Italian, or your favorite salad dressing, or oil and balsamic vinegar or vinagerette dressing

Preparation:

Combine veggies in bowl, pour dressing over veggies. (Pour in enough to about half cover the veggies) Cover and refrigerate for several hours or overnight. Add additional seasoning (salt, pepper, Italian seasoning, chopped basil, etc.) just before eating or to marinate if preferred.

The juice from the different veggies blend with the dressing and makes a wonderful, easy salad that has great flavor. It is especially delicious when the ingredients are fresh from the garden.


Roasted Tomato Soup

This hearty dish is a hit with everyone! It can be a soup, a sauce, or even a zesty dip. Makes 8 servings

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 3 pounds large ripe tomatoes, cut in half crosswise
  • 6 medium bell peppers, cut in half crosswise, ribs and seeds removed
  • 2 medium sweet onions, cut in half crosswise and peeled
  • 2 celery stalks (no leaves), chopped
  • 4 cloves of garlic, peeled and finely chopped
  • 1/2 teaspoon salt-free seasoning (or to taste)
  • 1 teaspoon cayenne pepper (or to taste)
  • 1 quart homemade or store bought vegetable broth
  • 2 tablespoons sun dried tomato paste
  • 1 tablespoon tomato paste
  • 4 teaspoons each chopped fresh basil, chives and oregano (if substituting dried herbs, use 1 teaspoon each)

Preparation:

In a bowl, toss together tomatoes, peppers, onions, celery and garlic. Add pepper and salt-free seasoning to taste. Place on a baking sheet. Preheat oven to 400 degrees F. Roast until they start caramelizing and become soft, about 25 minutes. Cool, then discard the peels and seeds.

Place the mixture in a food processor or blender with some of the broth and pulse the purie to desired thickness. In a soup pot, combine the purie with the remaining broth, sun dried tomato paste, tomato paste and cayenne pepper. Add half of the fresh herbs (if using dried herbs, add them all at this stage) and cook, stirring often, until just simmering. Season to taste with salt and pepper.

Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs. Garnish with fresh or thawed frozen corn niblets, some fresh basil, cornbread crumble, thinly sliced artichokes or whatever garnish you like.


Linguine With Fresh Tomatoes

Quick & Easy!

For this entrée, tossing pasta with fresh tomatoes and herbs makes for a quick, light meal.

TOTAL TIME: 15 minutes

NUMBER OF SERVINGS: 6

Ingredients:

  • 8 ounces linguine
  • 3 medium tomatoes, chopped
  • 6 green onions, sliced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons butter, oil or margarine

Preparation:

1. Cook pasta according to package directions.

2. Meanwhile, combine the tomatoes, onions, Parmesan cheese, basil, garlic, salt, and pepper in a large serving bowl. Drain pasta and toss with butter, margarine or oil. Drain pasta and toss with butter, margarine or oil.


Italian Vegetable Casserole

Makes 4 Side-Dish Servings

Ingredients:

  • 8 cups mixed vegetable florets (broccoli, cauliflower, and broccoflower)
  • 2 pounds of diced tomatoes, various colors for appearance
  • 1/2 cup sliced onion
  • 1 teaspoon minced fresh garlic
  • 1/2 cup freshly grated Parmesan cheese - optional
  • 1 tablespoon sugar
  • 4 ounces freshly grated mozzarella cheese - optional

Preparation:

Preheat the oven to 350°.

Combine the vegetable florets, tomatoes, onion, garlic, Parmesan cheese, and sugar in a large bowl and toss to mix thoroughly. Transfer to a 9x9-inch baking pan, sprinkle with the mozzarella cheese, and bake for 35 minutes.


Fresh Tomato Soup with Seared Eggplant Sandwiches

This dish shows how even old standbys can sometimes be reworked so they become vivid and fresh again. Tomato soup and old-fashioned eggplant Parmesanare too predictable.But an open-faced sandwich of eggplant slices with pesto and mozzarella-- and what if we serve it in a rich tomato broth jazzed up with some garlic and onions? The soup tastes wonderful and the black stripe of eggplant against the brilliant red soup attracts the eye. Where did this dish come from? Not any one place, but bits and pieces of the puzzle are assembled from all over Italy.

Makes 4 servings

Ingredients:

  • about 1/2 cup extra virgin olive oil
  • 2 medium onions, chopped into 1/4-inch dice
  • 4 garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 4 pounds ripe plum tomatoes, coarsely chopped
  • 1 teaspoon sugar
  • 1 beautiful eggplant (about 10 ounces), sliced 1/2 inch thick into 8 slices 2 cups water
  • 1/2 cup chopped fresh basil, plus 4 leaves for garnish
  • 1/4 cup pesto
  • four 1/4-inch-thick slices fresh mozzarella (about 2 ounces)
  • four 1/2-inch-thick slices rustic bread, about the same size as the eggplant slices

Preparation:

Heat 2 tablespoons of the olive oil in a large soup pot over medium heat. Add the onions and garlic, season with salt and pepper, and cook until tender, 7 to 8 minutes. Add the tomatoes and sugar, lower the heat and cook for 25 minutes.

While the tomatoes are cooking,season 8 eggplant slices with salt and pepper. (If you have more than 8 slices, set the remainder aside for another use or discard.) Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add the eggplant slices and sear on each side until golden brown and cooked through. Remove from the heat and let cool.

Add the water to the tomatoes and bring to a boil, then lower the heat to a simmer and cook for 5 minutes. Purée in a blender and strain through a fine sieve. Return the tomato soup to the pot, add the chopped basil and simmer for 5 minutes.

Preheat the oven to 375 degrees F.

Spread the eggplant slices with the pesto. Put a slice of mozzarella on 4 of the slices. Top with the remaining 4 eggplant slices, pesto side down, to make "sandwiches."

Brush the bread with about 2 tablespoons of the olive oil and place on a small baking sheet. Toast in the oven until golden brown. Top each slice with an eggplant sandwich and continue heating until the cheese begins to melt.

While the sandwiches are heating, reheat the tomato broth.

Place an eggplant sandwich in the bottom of each warm bowl. Pour the tomato broth around the sandwiches. Drizzle with olive oil, garnish with the basil leaves and serve immediately.


Corn and Tomatillo Salsa

Ingredients:

  • 1 ear fresh corn, kernels removed
  • 7 fresh tomatillos fine diced
  • 1/2 cup fine diced plum tomatoes
  • 1/2 teaspoon chopped fresh garlic
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fine diced red onion
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • 1 teaspoon cumin
  • 1/2 teaspoon salt and black pepper

Preparation:

Combine all ingredients in a large mixing bowl and mix well. Cover and refrigerate for at least 1 hour prior to serving.


Roasted Poblano Crema

Ingredients:

  • 1 fresh poblano pepper
  • 1 teaspoon olive oil
  • 1 cup sour cream
  • 1 fresh lime, juiced
  • 1/2 teaspoon cinnamon powder

Preparation:

Heat oven to 350 degrees. Toss the pepper in the olive oil, place on small baking sheet and roast until skin browns, about 20 minutes. Place pepper in zip lock bag to steam for 20 minutes. Remove from bag and carefully remove skin with a small knife, then finely dice. Place remaining ingredients in mixing bowl with pepper and mix well. Refrigerate overnight.

Assembly:

In a martini glass or small bowl, place 1 1/2 tablespoons of salsa in center, then place warm shrimp on top. Lightly drizzle with crema and garnish with sprig of cilantro and thin fried tortilla strips.


Grilled Corn with Chili Lime Butter

Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be flavored one day ahead and then brought to room temperature before serving.

Serves 6

Ingredients:

  • 6 TB butter, softened
  • 1/4 tsp chili powder
  • 1/2 tsp grated lime peel
  • 1 tsp fresh lime juice
  • 1/2 tsp jalapeño, minced (or to taste)
  • pinch of salt
  • 6 ears corn on the cob in the husks

Preparation:

Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt. Mix well. Shape the butter into any form you like, cover and place in the refrigerator until ready to serve.

Heat grill to medium-high.

Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total. Remove form grill and cool slightly (so you are able to peel the husk). Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.

Serve the corn immediately with the chili lime butter.

Cooking options: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side). When ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.


Black Bean and Corn Salad

Make this colorful salad a day in advance so the flavors will develop, then add the tomatoes right before serving.

Makes 4 servings

Ingredients:

  • 2 cups black beans, drained
  • 2 cups corn, drained
  • 6 Tbsp. fresh lime juice (or juice of 1 lime)
  • 5 Tbsp. olive oil
  • 1/4 cup red onion, minced
  • 1/4 cup scallions, minced
  • 1/8 cup cilantro, minced
  • 1 1/2 tsp. cumin
  • 1/2 cup chopped tomatoes
  • Salt and pepper, to taste

Preparation:

Mix all ingredients, except the tomatoes, together.

Add salt and pepper. Cover and chill.

Shortly before serving, toss in the tomatoes.


Shepard's Pie - Veggie Style

Adapted from Corn, by Olwen Woodier (Storey Books, 2002).

Traditional Shepherd's Pie is a hearty one-dish meal made of mashed potatoes, corn, and ground lamb or beef. This variation of an old favorite replaces the meat with soy protein. When the author includes it in vegetarian cooking classes, it never fails to gain converts. If you prefer, substitute ground turkey or beef for the soy.

Ingredients:

  • 1 1/2 tablespoons olive oil or vegetable oil
  • 2 medium carrots, thinly sliced
  • 2 medium stalks of celery, thinly sliced
  • 2 medium onions, chopped, or white part of 1 large leek, thinly sliced
  • 4-6 cloves of garlic, crushed
  • 2 small zucchini, washed and sliced
  • 8 ounces cremini mushrooms, sliced
  • 2 1/2 cups carrot or vegetable juice, or 1/2 cup red wine
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped fresh sage or thyme leaves or both, or 1 1/2 tablespoons dried mixed herbs
  • 1/4 - 1/2 teaspoon salt
  • 1/4-1/2 teaspoon freshly ground black pepper
  • 12 ounces veggie ground round or extra-firm tofu, cut into 1/2-inch cubes
  • 2 cups corn kernels, preferably fresh, or frozen, or canned and drained
  • 4 medium yellow potatoes, boiled and mashed with 1/4 cup fat-free milk
  • 2 tablespoons grated cheese (optional)

Preparation:

1. Preheat the oven to 375 F.

2. Heat 1 tablespoon of the oil in a 12- to 13- inch skillet over medium heat.

3. Saute the carrots, celery, onions, and garlic for 3 minutes.

4. Drizzle the remaining oil into the skillet, add the zucchini, if desired, and mushrooms, and saute 2 minutes longer.

5. Add the carrot juice, parsley, herbs, salt, and pepper, then stir in the veggie ground round and the corn.

6. Heat for 3-5 minutes. Spoon the mixture into a 2 1/2-quart casserole, and top with the potatoes.

7. Bake for 20 minutes. Sprinkle the cheese, if desired, over the potatoes.


Braised Moroccan Lamb

Leg of lamb braised in wine with carrot, onion, celery and tomato sauced with raisins and almonds.

Ingredients:

  • 1 bone-in leg of lamb (3 to 4 pounds)
  • 2 teaspoons ground cumin, divided
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon chopped fresh thyme
  • salt and pepper, to taste
  • 4 tablespoons olive oil, divided
  • 1/2 pound (1 large) onion, coarsely chopped
  • 1 large carrot, peeled and coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 2 garlic cloves, sliced
  • 1 teaspoon chopped fresh rosemary
  • 1 cup dry red wine
  • 2 cups vegetable or lamb stock
  • 1 medium tomato, ends removed and coarsely chopped (about 1 cup)
  • 1 cup blanched whole almonds, lightly toasted
  • 2 cups California raisins

Preparation:

Braise the Lamb:

Preheat the oven to 450 degrees F.

Lay the lamb out, skin side down, and sprinkle with 1 teaspoon cumin, pepper and thyme. Roll and tie well with butcher's string. Season the outside lightly with salt and pepper.

Heat 2 tablespoons of the oil in an ovenproof casserole slightly larger than the lamb. Brown the lamb on all sides, then pour out the oil. Add the remaining 2 tablespoons of the oil to the casserole, stir in the onion, carrot, celery and garlic. Over medium-high heat, cook until the onion has colored slightly, 4 to 5 minutes. Sprinkle with the remaining 1 teaspoon of cumin and the rosemary, deglaze the pan with the red wine and bring to a boil. Pour in the stock, add the tomato, season with 1/2 teaspoon each of salt and pepper; cover and transfer to the oven. Braise until almost tender, about 1 hour.

Sauce:

Remove the meat and keep warm. With a slotted spoon, separate the vegetables from the sauce and purée in a blender. Scrape back into the sauce and reduce just until the sauce thickens slightly. Strain into a clean casserole, add the almonds and raisins and return to the oven for about 15 minutes longer, until the lamb is very tender and the raisins are soft. (If the sauce thickens too much, thin with a little stock).

To Serve:

Cut the lamb into slices and arrange on heated plates. Spoon some sauce over, placing the raisins and almonds on and around the meat. Serve immediately. Pass any remaining sauce in a small bowl.

Recipe by: Chef Wolfgang Puck


Summer Salad with Rice, Beans, and Fresh Veggies

Inspired by California Home Cooking, by Michele Anna Jordan

This festive looking salad is hearty enough to be a meal all by itself, but is still wonderfully light and healthy. The foundation of the dish is rice and beans, those nutritious and inexpensive staples of so much world cuisine, while fresh garden vegetables add crunch and taste. Perfect for all of us who want to include more colorful vegetables in our diets, with low fat but very big flavor, this salad is a quite a fiesta:

Ingredients:

  • 2 cups cooked or canned black beans, cooled to room temperature
  • 2 cups cooked long-grain white rice, cooled to room temperature
  • 1 cup fresh or frozen corn that's been thawed
  • 1 cup Lime Dressing (see below)
  • 2 teaspoons ground cumin
  • Cayenne pepper, to taste
  • 3 tablespoons fresh minced cilantro leaves
  • 3 scallions, white and green parts, diced
  • 2 small zucchini, diced
  • 4 spears asparagus, cut into 1-inch lengths
  • 1/2 cup broccoli florets
  • 1 red bell pepper, diced
  • 1orangeoryellowbell pepper, diced
  • 1 poblano chile, diced finely
  • Salt and freshly-ground black pepper, to taste

Preparation:

1. Place rice, beans, and corn in a large bowl, tossing lightly to combine.

2. Make the Lime Dressing, adding the cumin, cayenne, and half of the cilantro, stirring to mix. Drizzle the rice mixture with half of this dressing and toss.

3. In a medium bowl, place scallions, zucchini, asparagus, broccoli, bell peppers, and chile. Drizzle with the remaining dressing and toss. Allow both mixtures to sit for 30 minutes, then combine, tossing well, with salt and pepper to taste.

4. To serve, scatter the remaining cilantro over the top of the salad and serve immediately.

Serves 6 to 8.


Lime Dressing

Ingredients:

  • 1/3 cup fresh-squeezed lime juice (about 4 limes)
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced
  • 1 tablespoon minced cilantro or flat-leaf parsley
  • 3/4 cup extra-virgin olive oil
  • Salt and freshly-ground black pepper, to taste

Preparation:

1. Whisk lime juice and mustard together in a small bowl. Add the garlic, herbs, and olive oil, whisking to blend. Season with salt and pepper to taste.