Recipes & Storage Tips

BEANS, SNAP PEAS, AND CUCUMBERS

BROCCOLI, BRUSSEL SPROUTS, AND CABBAGE

CARROTS, BEETS, ONIONS, LEEKS, POTATOES AND RUTABAGA

GREENS, GARLIC AND HERBS

MIXED VEGETABLE IDEAS

PUMPKIN AND WINTER SQUASH

SUMMER SQUASH AND ZUCCHINI

TOMATOES, PEPPERS AND EGGPLANT

STORAGE TIPS

BEANS, SNAP PEAS, and CUCUMBERS

Beans are yummy stir-fried in olive oil with garlic added near end of cooking. Salt to taste.

Green Bean Tomato Curry:
Heat 1 tbsp oil in a pot. Add 1 tbsp minced fresh ginger, 1 tbsp cumin seeds and 3/4 tsp brown mustard seeds and sauté over medium heat until the mustard seeds pop, but don’t burn. Add 2 chopped tomatoes and sauté for a few minutes, stirring frequently, until they become mushy. Stir in 1tsp tumeric, 3 cups chopped green beans, a pinch of salt, 1/2 cup water and cayenne if desired, and simmer until beans are tender, about 15 minutes. Adjust salt and add 1 tbsp minced Thai basil and/or cilantro. Serve with rice.

Green Bean Salad:
Steam green beans until tender. Sprinkle with salt and 1 tbsp chopped garlic or 1tsp garlic powder, and mix with your hands. Then drizzle with olive oil and mix with hands again. Add fresh juice of one lemon and/or a handful of chopped parsley if desired.

Snap peas are delicious raw in salads, stir-fried, or added to soups. The season is never long enough!

Cucumber Avocado Dip:
Dice 1 tomato and 2 cukes. Thoroughly drain all liquid from tomato and cucumbers. Mix 2 cups sour cream or substitute all or part with yogurs, with 1 package dried Italian salad dressing mix or your own basil, oregano, parsley garlic combo and 1 avocado peeled and diced. Chill before serving.

Sweet-Sour Cucumbers with Fresh Dill: This is an easy way to preserve cucumbers into pickles without the hassle of pressure cookers or water baths. These will not keep as long as canned pickles- you must keep them refrigerated.

Place 6 unpeeled cucumber, sliced thin, in colander. Sprinkle with 1 tbsp salt; toss to coat. Let stand for 15 minutes stirring occasionally. Meanwhile stir 1/2 cup distilled white vinegar, _ cup finely chopped dill, 3 Tbsp sugar and _ tsp. fresh cracked pepper in large bowl until sugar is dissolved. Drain cucumbers well and pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes.

BROCCOLI, BRUSSEL SPROUTS, AND CABBAGE

Curried Cabbage with Cashews:
1/4 cup butter or olive oil
1/4 cup cashews
4 tbsp ginger chopped
1 tbsp cumin seed
Sauté above ingredients till cashews and ginger are golden. Add 1 full six inch head cabbage chopped and 1/2 tsp turmeric. Sauté over medium heat until tender. Add salt to taste.

Sautéed Brussels sprouts with Garlic:
Chop Brussels spouts in half. Sauté in butter or olive oil. Add chopped garlic cook till spouts are tender. Salt or soy sauce to taste. Will turn any skeptic into a lover of sprouts.

Hearty Asian Noodle Salad: Serves 8
1 cabbage, small or medium, shredded or chopped medium fine
2 lb. Grated carrot
1 or 2 grated turnips or daikon
A full bulb garlic, minced or pressed
a large finger sized chunk of ginger, finely grated or minced
4 Tbsp. Sesame oil
3 Tbsp. Rice Vinegar
_ cup raw or toasted sesame seeds
3-5 cups cooked pasta
2/3 cup soy sauce (preferably not low sodium, but whatever you need to do…)

The best part about this recipe is that it can be assembled in any order. It requires kind of a large bowl, of course you could always half the recipe (or double it!). The roots do not need to be peeled, only washed. Cook the pasta until al dente, then strain and rinse thoroughly with cold water before adding to the bowl. I think ginger is best grated through the small side of a cheese grater. After grating the ginger you will end up with a fibrous mass when you are finished, squeeze this hard and a very nice ginger extract can be squeezed out into the dish. Everything else gets added whenever you want, toss thoroughly and serve chilled or room temp. For added flair, either serve on top of a bed of spinach or mix spinach right in.

CARROTS, BEETS, RUTABAGA, ONIONS, LEEKS AND POTATOES

Baked Beet or Potato Chips: Slice the beets and/or potatoes thin (I just wash them well, no need to peel). Place in mixing bowl and add enough olive oil, salt, pepper, garlic, herbs and spices to coat the slices evenly (cumin is great on the beets, oregano, parsley, basil on potatoes). Place in a 400-degree oven and bake until golden brown. This is a great way to get kids and adults to love beets.

Fried onions and potatoes: Thinly slice potatoes and onions. Heat olive oil in pan, add onions and potatoes and toss so all is coated. Cover. Stir frequently to evenly brown. Near the end of cooking, add salt, pepper, celery seed and/or fresh thinly sliced garlic to taste.

Carrot Soup: This is a delicious hearty soup. Slice 3 cups carrots. Chop 1 medium onion and 1 stalk celery if desired and sauté in 2 tbsp butter. Add carrots and sauté for a few minutes, then add 1 cup chicken or vegetable stock and simmer, covered until carrots are tender. Remove from heat and puree in blender or food processor (you may need to do this in batches). Return to pan and add 1-cup milk, cream, broth, or water. Add dash of cayenne if hotness is desired along with salt and pepper to taste. Top with fresh parsley or cilantro, and, a dollop of sour cream.

Sausage Soup: In a large pot, combine 3 medium cubed potatoes and 4 cubed carrots, and add enough broth and/or water to cover and bring to a boil. Meanwhile, brown 1 lb of sausage or kielbasa, cut up in _ inch pieces, with 2 onions sliced in a fry pan until sausage is brown and onions are translucent. Once the potatoes and carrots are tender add sausage mixture along with one chopped stalk of celery, 4+ cubed tomatoes cook for 20 minutes more. Add chopped parsley to taste. Serve with bread and butter for a hearty fall meal.

Canadian Split Pea Soup: Boil 8 cups water. Add 2 cups peas, (could add Ham Hock if desired) simmer and cover till tender. Heat 1 tbsp oil and sauté _ cup onion, _ cup sliced carrot and _ cup celery, 4 cloves garlic and 1 tsp thyme. Add 1 cup chopped potato and 1 cup chopped rutabaga, and above veggies to peas. Add 1 tsp salt, 1 tsp cider vinegar, 1/3 tsp pepper and _ cup parsley. Cook till tender.

Onion soup: Sauté 8 cups sliced onions in 6 tbsp butter till golden but not brown (this may take time). Sprinkle 4 tsp sugar over onions and stir for one minute. Add 2 quarts chicken or vegetable broth and 1-2 tbsp of dried oregano, cover and bring to a boil. Simmer to blend flavors, season with salt and pepper to taste. Serve in bowls and float toasted slices of French bread over soup and top with Romano cheese.

Rutabaga: They are wonderful in any soup or stew instead of potatoes
– Make a rutabaga-carrot puree by boiling the vegetables until tender and then mashing them together with some butter and a little chicken or vegetable stock. A food processor makes it easy.
-Cut into chunks and toss them with (or without) other vegetables (shallots, carrots, brussels sprouts, etc.) in olive oil, paprika, salt and pepper, and roast in the oven.
-Grate and saute in butter or olive oil. Add some curry powder and salt. (This is also a good way to prepare kohlrabi).
-Use as a filling for an omelet. Slice them thinly (about 1/8”) and into small pieces and saute them in olive oil. Add some sliced mushrooms if you like. Add salt, pepper, and some thyme (or any other herb you like). Saute for 5 minutes or so, until lightly browned, then turn the heat to low and simmer, covered, for 5 to 10 minutes, stirring occasionally, until tender. Place some cheese slices in the omelet (cheese is optional, but very good), and then add this filling.

Russian Vegetable Pie: by Terry Landis
Make your favorite pie crust with enough for a top and bottom crust. You can substitute cream cheese for half the butter called for in the recipe, and you could add a Tbsp or two of sesame seeds as well. Roll out the bottom crust and line your pie pan.

Spread 4 oz softened cream cheese on the bottom crust, then slice 4 hard boiled eggs and arrange artfully over the cream cheese. Sprinkle with dill. In a large skillet, melt 2 Tbsp butter and saute 3 cups shredded cabbage and onion for a few minutes, stirring constantly. Add at least 1/8 tsp each of marjoram, tarragon, basil, salt and pepper. Add 2 cups grated carrots and a few cloves garlic and saute till veggies are just softened. Add to egg layer. Add another Tbsp of butter and saute sliced mushrooms for about 5 minutes, stirring constantly. Then add to veggie layer. Cover with the top crust, press, and flute the edges together.Bake at 375 for 15 minutes, then turn down to 350 for another 20-25 minutes, or until the crust is a rich brown. Serves 4-6

Leek Soup: Slice leeks up to where the green leaves begin and sauté in 2 tbsp butter. Add 3 cups sliced carrots, rutabaga, parsnips and potatoes and sauté for 10 minutes. Then add 1-cup chicken stock or water and simmer, covered until carrots are tender. Remove from heat and puree in blender or food processor. Return to pan and add 1 cup milk or cream, broth or water. Add salt and pepper to taste. Top with fresh parsley or cilantro. Serve with fresh bread.

Raw Root Salad: Serves 4
1 cup grated Sweet Potato
1 cup grated Daikon Radish
1 cup grated Rutabaga
1 cup grated Beets
1/4 cup toasted winter squash seeds, chopped
2 cloves garlic, pressed or minced
2 avocados, mashed
1-2 tbsp. Lemon juice
salt
Wash all the roots, no need to peel them, but cut off any rot or injuries. Grate them all into a large bowl. Add mashed avocados (or add them and mash in the bowl), grated, ground, or chopped squash seeds, pressed or minced garlic, then lemon juice and salt to taste.
You can add any other shredded raw roots easily to this salad, and you can serve it up over fresh spinach if you want to add bulk or complexity.
Indian style stir fry: serves 4
2 lb. or so potatoes (about 6 medium sized ones)
1 cup chopped red onion
1 large or 2 medium daikon, chopped into whatever size
1 head cauliflower, chopped into bite size
3 large or 5 medium carrots, cut into slices or sticks, or whatever
3 Tbsp. Cooking oil, like canola, vegetable, peanut, or anything really other than olive oil
1 Tbsp. Sesame oil
3 cloves garlic, minced or pressed
1 Tbsp. Turmeric
1 Tbsp. Curry powder or garam masala or channa masala (available at any Indian grocer)
1-3 tsp. Salt, to taste
4-6 cups White or brown rice, cooked by regular means
*specialty spices, not required
The traditional way to cook this is with black mustard seed, dhal (lentils are close enough), curry leaf (available at any Indian store but you’ve probably never used it – this is not where curry powder comes from), and a touch of chile, dried chile flakes are fine. Each of these just needs a pinch, so have any/all of them on hand if you want
Start off by cooking potatoes. Chop into 1 inch cubes or so, skins are OK but not required. Boil in plenty of water for 40 minutes. I know this seems long, they should come out very well cooked. Once that is going, make the rice. Different rice requires different cooking methods, just do it the way you always make rice, however that is. When it is finished, remove from heat but keep a lid on to keep it warm. When the potatoes are 10-15 minutes from finished, start heating a skillet, wok, or pan with the cooking oil and sesame oil on high heat. This is the tricky part, where you add traditional spices. If you want, just skip to the part of adding the garlic. Otherwise, let the oil heat for a minute. Add a large pinch of lentils and then mustard seed. Keep the heat on high, when the mustard seed starts to pop, add the curry leaves and chili flakes. Stir continuously. After 30 seconds, add the garlic. It should sizzle rapidly. When the garlic first starts to brown, add the onions and sauté them for a few minutes. When the onions are becoming translucent, add the cauliflower and daikon. Stir fry now for about 4 minutes before adding the carrots and continue to stir fry, stirring every minute or so for another 5 minutes. If things start to burn add a bit more oil, or turn down the heat, or both. When the vegetables are mostly cooked, turn the heat to very low. Now strain the potatoes, and add them to the stir fry. Add also the turmeric, salt and other spices desired. Toss well over the low heat, and check for the salt level you want. The potatoes fall apart somewhat, and give it an almost saucy feel, add a little water if you want. Viola! You can serve over rice or put it in a tortilla or put it in your breakfast cereal the next morning, I don’t care, but I strongly advise just eating it for dinner with rice.

Potato salad: 4/6 people Yellie Rothberg

Potatoes, uh the little red ones, or other little ones. A bit more than half of the bag.
Lime, Coriander,Sugar, Mustard, Sour crème, Mayo, Garlic, Pepper, salt.

You boil the potatoes, untill they are done, about 20 minutes.
In the mean while, you take the zest of the lime and almost half of the lime juice, you put this in a boll with some sugar, pepper a garlic clove, a spoon of mayo, two spoons of sour creme and lost of fresh cilantro and a half spoon of mustard. You mix this together. Add some water if the sauce is too thick.

Once the potatoes are done and cooled down you mix everything together. The potatoes must be covered with the sauce or then make more.
I don’t add salt but that is to your taste of course.

GREENS, GARLIC AND HERBS

Greens -I love to sauté cumin seeds and chopped ginger in olive oil till golden, then add chopped up greens and cook until greens are just wilted. While sautéing, add some chopped garlic. Add soy sauce, tamari or salt to taste. Delicious…

Steam your greens. Then top with 3 tbsp melted butter with 1 clove minced garlic (or more) and 1 tbsp roasted pine nuts. Salt to taste.

Scrambled eggs- Sauté onions and other fresh veggies like summer squash, peppers, potatoes, greens, etc. and then add beaten eggs to the pan over top of the veggies. Add fresh herbs before serving.

Risotto Verde: Puree 1 cup spinach/swiss chard, 1 cup of basil, _ cup fennel tops, _ cup parsley, and 1/3 cups veggie stock and set aside. Bring 5 cups veggie stock and _ teaspoon salt to a boil. Meanwhile, sauté 2 tablespoons butter, 1 cup fennel, and one green pepper (feel free to add a zucchini.) After the veggies are tender add 1and 1/3 cup Arborio rice to sauté and cook for 1-2 minutes. Then add 2/3rds of the stock at a time, stirring pretty constantly until the liquid is absorbed. Continue until all the stock is gone and the rice is cooked (about 20-25 minutes.) Add the herb puree and sauté until the liquid is absorbed. Stir in _ cup sour cream (sub coconut milk if like), and _ cup parmesan cheese. I also added a bit of goat cheese which made it even richer! Season with salt and pepper if like! Mmm.

Dressings for Greens and Other Veggies:
Spicy Peanut Sauce: Combine _ cup natural peanut butter and 2 Tbsp hot black tea (or boiling water) and stir until smooth. Stir in 1 Tbsp soy sauce, 1 Tbsp lime juice, 1 tsp brown sugar, 1 clove minced garlic and _ tsp crushed red pepper.

Lemon-Garlic Dressing: Whisk 2 Tbsp extra-virgin olive oil, 1 tsp grated lemon zest, 2 tsp lemon juice, 1 clove minced garlic, salt and pepper.

Orange-Sesame Drizzle: Whisk 2 Tbsp soy sauce, 2 Tbsp orange juice, 1 Tbsp rice vinegar, 1 Tbsp toasted sesame oil, 2 tsp sugar, _ tsp chili-garlic sauce, 2 tsp fresh minced ginger and 1 clove minced garlic.

Another way to dress salads is to toss, with your hands, the salt, pepper, garlic, and herbs directly with your prepared salad. Then add olive oil, and toss again.

Pesto: Blend in a food processor or blender 2 packed cups of basil, 2/3 cup olive oil, up to 5 cloves chopped garlic, _ tsp salt, adding more oil until reaching desired consistency. Then add _ cup chopped walnuts, almonds or pine nuts, 1/3 cup Parmesan and 1/3 cup Romano cheese. Pesto can be used on pasta, toasted bread, for dressing or to stuff cherry tomatoes.

Garlic scape pesto: Blend the following in a food processor or blender: _ lb. garlic scapes chopped into 1” sections and 1 cup olive oil. Then salt to taste and add 2 cups grated Parmesan cheese by hand.

Heres a bit of an impromptu recipe for veggie olive pate. watch the garlic if you plan on making out with anyone!

2 handfuls of good olives, pitted
Healthy ‘squirt’ of balsamic
1-3 cloves of garlic
a few capers in you’ve got ’em
1/2 handful of almonds

Dill adds a nice flavor to salads, eggs, potatoes, with cucumbers and onions in olive oil and vinegar, and to most veggies for that matter.

SAAG: First wilt 2# greens with 1-4 whole chiles. Puree in food processor. Heat 2 tbsp butter or oil, add 1 tsp ginger, _ tsp fenugreek seeds, 1 onion chopped finely and 1+ clove chopped garlic, and chopped cashews if desired. Saute till onions are brown. Add 1 cup chopped tomatoes and sauté till broken down. Add greens, 1 cup milk and salt to taste. Add fresh cilantro and serve with rice and/or chapattis (I use burritos as my Indian flatbread and fry in pan).

Garlicky Braised KALE with Sun-dried Tomatoes-by Sandy Bibace
2 Tbsp extra virgin olive oil
5 cloves garlic — cut in half, smashed
2 Tbsp sun-dried tomatoes, oil-packed — finely chopped
7 oz kale leaves, stemmed — cut in 1 ” ribbons
1/2 tsp salt
freshly ground black pepper
1/2 cup chicken stock
1/2 tsp balsamic vinegar

Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the garlic and saute, stirring, until starting to brown, about 2-3 min. Add the sun-dried tomatoes and stir to combine. Add the kale, tossing to coat well with oil. Season with salt and pepper and continue stirring until kale is wilted.
Add the stock, bring to a boil, reduce to a simmer, cover
and cook until the kale has softened, about 8 min. Uncover, turn the heat to high and boil away the remaining liquid, stirring frequently, until the pan is almost dry. Remove from heat. Season with the vinegar and stir to combine.

Braised CHARD with Cilantro: Deborah Madison
Submitted by Sandy Bibace
1 lb chard, leaves sliced into 1″ wide ribbons
3/4 cup chard stems — trimmed and diced
1/2 onion — finely diced
1/4 cup cilantro — chopped
1/6 cup olive oil
1/2 tsp paprika
1 clove garlic — mashed with
1/2 tsp salt
salt and freshly milled pepper

Place all the ingredients in a wide, heavy pot with a few pinches of salt. Add 2 T. water, cover tightly, and cook over low heat for 45 minutes. Check once or twice to be sure there’s enough moisture. If anything is sticking, add a few tablespoons of water. When done, taste for salt and season with pepper. The chard should be silky and very fragrant.

Warm Lentil Salad:
Place the following in a pot, bring to a boil, cover and simmer 40 minutes:
2 cups green lentils
Chopped carrots, potatoes, or parsnips
4 cups cold water
_ tsp salt
1 bay leaf
1 onion halved, and 2 cloves garlic
Meanwhile, thinly slice:
1 onion
Put in a large serving bowl and mix with with:
1 tbsp salt and 3/8 cup extra virgin olive oil
Once lentils are cooked add:
Chopped swiss chard, spinach or kale
Once wilted, add lentils to onion mixture, and stir in:
Juice of 1 lemon
_ cup chopped parsley
1 clove minced garlic
black pepper

I know something to do with kale, it is a very old Dutch recipe.
It is called stampot boerenkool. Some real comfort food. Serve 4.
You need a pound of kale and almost a pound a potatoes.
Bacon, and if you are a veggie, I made it boca burgers and that is really nice as well. Garlic. Sour crème, Milk, Salt, pepper, Sausages, Mustard, Pickles, Apple sauce.

Chop the kale. Boil the kale in some water for 10 minutes on medium heat with the lid on the pan. Peel the potatoes and cut them in even pieces, place them underneath the kale and boil for another 20 to 30 minutes.

In the mean time bake the bacon until crisp, maybe 4 or 5 slices, depending on how much you want in the dish, or the boca burger until they are almost done and than add two cloves of garlic, crushed. When the potatoes are done, put them in a bowl, with the sliced kale, add the bacon (boca burger).

Now here are different things to do with the recipe. You mash every thing like mashed potatoes. Or you mash it together with butter and milk. Some people add vinegar. Or you mash it together with sour creme and some of the water where the kale and potatoes were cooked in. I prefer the last thing. Add salt and pepper to taste.

It must be eaten with mustard, pickles and apple sauce and if you are not vegetarian with the sausage and the juice from the pan where they were baking in, once the sausages are baked, take them out and add some red wine or water and some butter till it is a sauce. The way you eat it. You put a spoon of the mashed potatoes and kale on the plate, you make a hole in the middle for the juices that came from the sausages. Add the sauce in the middle of the mashed boeren kool. You add the sausage on the plate with some mustard and pickles and apple sauce. Well to your taste!

MIXED VEGETABLE IDEAS

Veggie pockets: Cut up broccoli, peppers, and summer squash into bite size pieces. Add and stir together, pieces of cheese to taste, mayonnaise, herbs like Thai basil or cilantro and fresh garlic. Can add cooked chicken or eggs. Add to tortilla and wrap. Bake at 400 degrees for 8 minutes. Quick and yummy.

Veggie Stir Fry w/or w/out chicken: This is a dish I make often using whatever veggies are available that week. If you would like to use chicken cook _ to 1# chicken, cut in pieces, in butter, garlic, salt and pepper. Meanwhile sauté onions or scallions and fresh minced ginger in olive oil. Then add the veggies that take the longest first, like carrots. Then you could add peppers, green beans or cabbage. Next would be broccoli or any green. Last would be snap peas. After turning off heat you can add herbs and soy sauce to taste. You can serve this with any grain; I like to top it off with additional soy sauce. Sometimes I make a lo mein by adding cooked long pasta at the end and stir fry all together. For protein, if chicken is not being used, I will add beaten eggs before adding the greens.

Crustless Quiche: Sauté chopped onion in 2 tbsp butter, until browned. Add chopped broccoli, arugula, asparagus or spinach. Beat 4 eggs, 1 _ cup milk, 1 tbsp flour, 1/8 tsp salt and 1 cup stuffing mix in medium bowl. Stir in cooked veggies and 1 cup shredded cheese of choice (sharp cheddar, anything smoked, etc.). Turn into 9” pie dish or other casserole dish and bake for about 25 minutes at 350 degrees or until knife inserted in center comes out clean.

Winter squash skillet: Add 4 cups squash, diced into _ inch cubes, _ cup sliced onion, 1 clove minced garlic, _ cup chopped green pepper, 2 cups chopped tomatoes, _ cup chicken or

Pasta Salad:
1 box tri-color noodles (any noodles work, but I like to match the orange, white, and green colors of the noodles to the color of the vegetables)
_ of a bottle of Italian dressing
_ of a bottle Thousand Island dressing
veggies of your choice: cucumbers, carrots, and broccoli are my favorite, but try cauliflower, onions, tomatoes, green peppers, or peas

Boil the noodles, drain. In the meanwhile, cut up vegetables into a large bowl. The variety of what you have available is up to you; some people like it vegetable-heavy, others like it pasta-heavy with veggies accents. Put the noodles in the bowl. Pour on about 3/4 of the Italian dressing and about 1/4 of the Thousand Island dressing. Mix. Taste. Add more dressing to taste.
veggie broth, 1 tsp chili powder, and salt and pepper to taste to skillet and cook, covered, over low heat for 30-35 minutes, till veggies are tender.

Thai Curry: Sauté onions, cut up chicken, (if desired), and 1 tbsp fresh ginger in olive oil until chicken is cooked through or onions are golden. Add any veggies that you have (carrots, cabbage, potatoes, red peppers, green beans, snap peas, spinach). Then add 1 tbsp “Thai Kitchen” brand Green or Red Curry Paste and 1 can coconut milk, 2 tbsp brown sugar, 1 tbsp fish sauce, 1/3 cup chicken stock or water. Simmer 10 minutes. Add fresh basil or cilantro and serve over rice.

Lemon & Garlic Quinoa Salad: Rinse 2 cups quinoa with warm water and drain. Place in a pan and dry roast on low heat for 5-8 minutes stirring constantly until a nutty aroma occurs. Bring 5 cups water to boil add pinch of salt and quinoa and boil until cooked and water absorbed. Combine 4 cloves minced garlic, _ cup fresh lemon juice. _ cup olive oil, _ cup tamari. Add 1 cup chopped carrots and 2/3 cup minced parsley and _ cup sunflower seeds, 2 chopped tomatoes, and quinoa and toss well. Makes quite a bit.

Oriental Bean Thread Soup: Heat 3 tbsp oil in cast iron pan and sauté 1 lb tofu or chicken cut in _” cubes. Just before removing add 1 tbsp soy sauce. Heat 2 tbsp sesame oil and sauté for 5 min. 3 cloves minced garlic, 2 tbsp minced ginger, and _ cups carrots halved lengthwise and sliced into sticks over med heat. Add _ cup sliced zucchini and 1 cup sliced broccoli till tender. Meanwhile heat 2 cups water or stock. Add sautéed veggies and 1 cup sliced Chinese cabbage and 1 cup bean threads or rice noodles. Add 3 tbsp soy sauce, tofu and dash cayenne and simmer 15 minutes. Garnish with green onions, snap peas, and/or bean sprouts.

Greek Salad: Cut up roughly equal amounts of tomato, cucumber and onion. Sprinkles olives on top if you wish. Sprinkle with a light coating of olive oil and toss. Place a block of feta cheese on the top. Serve!

PUMPKIN AND WINTER SQUASH

Baked acorn, butternut or delicata: Cut the squash in half; remove seeds and strings with spoon. Place upside down in a pan covered with aluminum foil and filled with _” water. Bake at 350 degrees until almost tender (about _ hour). Turn over so cavity is facing up and add to each cavity 1 tbsp butter, 1 tbsp brown sugar and/or maple syrup and/or apples, cinnamon, walnuts. Bake again uncovered till sugar is bubbling. Delicious.

Squash or Pumpkin Puree: Cook squash or pumpkin as above in oven after scooping out seeds, without adding the butter or sugar. Then scoop out the meat and puree in a food processor or blender, adding just enough water to puree. That will be your pumpkin puree. Freeze, use for pies or breads, or add butter and brown sugar for a side dish.

Pumpkin-Cream Cheese Pie:

Line pie dish with pie crust. In small mixing bowl beat:
1 egg
Beat in till creamy, and place in fridge for 30 minutes:
8 oz cream cheese
_ cup sugar
1 tsp vanilla
Meanwhile, beat in large bowl:
2 eggs, then beat in:
2 cups pumpkin
1/2 cup evaporated milk
_ cup sugar
1 tsp cinnamon
_ tsp salt
_ tsp nutmeg
Pour cream cheese mixture into crust. Add pumpkin mixture. Bake at 350 degrees for 1 hour, until knife inserted in center comes out clean.

Pumpkin Bread: 3 cups sugar 1 _ tsp salt
1 cup cooking oil 1 _ tsp cinnamon
4 eggs 1 tsp nutmeg
4 cups flour 2/3 cup water
2 _ tsp baking soda 2 cups winter squash or pumpkin puree

Grease bottom and sides of 3 8x4x2 loaf pans. In large mixing bowl beat sugar and oil. Add eggs and beat well. In large mixing bowl, combine flour, soda, salt and spices. Add dry mixture and water alternately to sugar mixture, beating on low speed (if using a mixer) after each addition just until combined. Beat in puree. Spoon batter into pans. Bake in 350 degree oven 55-60 minutes or till toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.

Winter squash curry soup: (Better to use thicker fleshed varieties for ease of cutting): Sauté 2 chopped onions and 1 inch minced ginger in olive oil. When translucent, add winter squash cut into 1” cubes and braise with cover on over medium-low heat, adding water or stock as necessary to keep some liquid in the bottom of the pan. Over time the squash will turn into soup. Add cumin, garlic, salt, fresh pepper, Thai basil and/or any other herbs you love.

Stuffed Spaghetti Squash: Sauté 1 chopped onion in 4 tbsp olive oil. Add 1 chopped tomato, minced garlic, _ tsp thyme, 2 tbsp chopped basil and cook till most of the liquid is absorbed – salt to taste. Pour into baked spaghetti squash (same as for acorn squash, explained above). Mix 2 tbsp chopped parsley, _ cup bread crumbs and _ cup Parmesan and spread on top. Drizzle with 2 tbsp melted butter and bake 350 degrees for about _ hour.

SUMMER SQUASH AND ZUCCHINI

My favorite way to eat summer squash and zucchini is to sauté in some butter or olive oil w/garlic and salt and pepper to taste.

Grilled Summer Squash and Zucchini: Slice summer squash into 1/8” thick pieces, lengthwise. Add salt, pepper, oregano, parsley, garlic powder, basil, toss with hands, add olive oil, and toss again. You can prepare this earlier on and let this marinate. Grill.

Zucchini Bread: (If you’d like to make this, let me know, and I’ll send you a large zucchini-this happens often since you can’t always see them and suddenly they are huge) Grease 2 loaf pans. Preheat oven to 325 degrees. Beat 2 eggs. Add 1 cup oil, 2 cups sugar, 2 cups zucchini, and 3 tsp vanilla. Mix lightly, but thoroughly. Add, after mixing together: 3 cups flour, 1 tsp salt, 1 tsp baking powder, 3 tsp cinnamon, _ tsp baking powder. Add walnuts, if desired. Pour into greased loaf pans, bake 1 hour or till done. Let sit for 10 minutes on rack and remove from pans to rack to cool.

Chocolate Zucchini Cake:
Combine in medium bowl: 2 _ cups flour, 2 _ tsp baking powder, 1tsp salt, 1 _ tsp baking soda, 1 tsp cinnamon, _ cup cocoa. Combine in large bowl and beat till smooth: _ cup butter, _ cup oil, and 1 _ cup sugar. To the wet ingredients add 3 eggs, one at a time and beat. Stir in 2 tsp vanilla and 2 cups grated zucchini. Alternately add _ cup buttermilk (or _ tbsp lemon juice w/milk and let sit 5 minutes) and dry ingredients to the egg and sugar mixture. If desired fold in _ cup chopped walnuts and/or chocolate chips. Pour into greased 9×13” pan and bake at 350 degrees for 40 minutes or till done.

Zucchini Ribbon Pasta:
Rosemary thought she remembered something about Zucchini Ribbon Pasta she saw once in a magazine. Good memory (or improvising) because it turned out really well! We solicited a certain special volunteer to help ribbon-ize the zucchini – she took an apple peeler and peeled the entire zucchini (we ended up having ends and chunks that broke off that we sautéed in oil separately as a separate side dish too). At the end, there was a bowlful of very very thin zucchini slices. Ribbon as much as you want for how many portions you are serving. We did not have any leftovers of this, so I don’t know, but I imagine it doesn’t keep as leftovers well. Next, she blanched the ribbons in boiled water for about 10 seconds (boil water and once it is roaring, drop the zucchini in). We blanched by portion, removed with a slotted spoon and put directly onto the plate. Top with your favorite spaghetti sauce and cheese. It is a very good substitute for the same old spaghetti!

TOMATOES, PEPPERS AND EGGPLANT

Try to use the tomatoes that are the softest or bruised first, and let the others ripen. I know there are a lot all at once. You can freeze them whole for winter use, just throw in plastic bags. You can blanche them first by throwing in boiling water for a few minutes until skins split. Then cool in ice water, take skins off, then freeze. Or make large batches of your favorite soup and freeze for winter eating.

Salsa: (For fresh eating, don’t bother cooking and use fresh lemon juice from one lemon in place of the vinegar. To enjoy all winter, follow canning instructions.) Combine following in pot: 4 cups peeled and chopped tomatoes, 2 cups chopped green/red peppers, 2 cups chopped onions, chopped hot peppers to taste, _ cup apple cider vinegar, 2 cloves minced garlic, 1 tbsp chopped cilantro, 1 tsp salt, _ tsp cumin. Bring to boil and simmer ten minutes. Ladle into sterile, hot pint jars. Adjust caps and they will seal themselves due to boiling salsa in jars. To be sure, boil water bath for 10-15 minutes. If they don’t seal, store in fridge and use right away.

Stewed tomatoes: Skin and quarter tomatoes. Add chopped green pepper and chopped onion. Bring mixture to a slow rolling boil. Pack into jars _” from top. Add _ tsp salt per pint. Boil in a water bath for 10 minutes.

Tomato sauce: Peel, core and chop (I don’t bother peeling and coring, only cut out any bad parts there may be and chop) up as many tomatoes as you want to put into the sauce. onions, peppers and garlic in olive oil till soft. Add chopped tomatoes and cook on medium heat, stirring to prevent sticking, till about half of the water boils out of it, or till thickness you prefer. Add basil, oregano, parsley, and salt/pepper to taste. Leftovers can be frozen in storage containers or bags.

Tomato and onion salad: Chop tomatoes and slice onions. Toss in salt, pepper, garlic, parsley and/or basil. Then drizzle and toss with olive oil. Cool and refreshing! This salad would go well with fried onions and potatoes.

Fried Green Tomatoes: Slice green tomatoes. Dip in beaten egg with a dash of salt mixture. Then dip in corn meal. Fry until golden. Add herbs, garlic, or cumin seed to corn meal mixture if desired. Serve with chutney.

Stuffed peppers: Cut tops of peppers off and remove seeds. Put a small amount of sugar in each pepper. Mix 2 cups bread crumbs (best crumbs made out of hardened bread crumbled up by hand or in food processor-can bake in over to harden), _ cup Parmesan and/or freshly grated Romano, basil, garlic, salt and pepper. Add 2 tbsp water and 2 tbsp oil. Mix adding more water if needed to just barely hold together mixture. Fill hollowed out peppers with bread crumb mixture. Top with olive oil and bake at 415 degrees for 30 minutes or till browned.

Spanish Rice (to fill peppers): In skillet cook, 1 pound ground beef/turkey/meatless substitute, _ cup chopped pepper, _ cup chopped onion, and 1 clove garlic until tender. Drain off grease. Add about 3 chopped tomatoes, 1.5 cups water, 1 tbsp Worcestershire sauce, _ tsp salt and 1.5 cups quick cooking rice (or cook longer). Cover, cook over low heat until liquid is absorbed. To turn Spanish Rice into Stuffed Peppers, take about 6 peppers or so (depending on size) and cut the stem off by circling a hole in the top; remove seeds through the hole, stuff the pepper with the rice mixture, and then replace the cleaned lid. Place the peppers in a baking pan and bake until desired tenderness (my estimate is about 25-30 minutes at 350°F). It also makes a lovely rice side dish, so any extras that do not fit into the peppers can be eaten separately!

Breaded Eggplant or Zucchini: Slice eggplant or zucchini into _” pieces. Mix together 1 egg and _ cup milk for each eggplant or 2 zucchinis used. Prepare breadcrumbs as above for stuffed peppers. Heat _” oil in a fry pan. Dip sliced eggplant or zucchini in egg mixture and coat in breadcrumb mixture. Place in heated oil until browned and turn to brown other side. Drain and serve or use to make baked Parmesan with tomato sauce and mozzarella cheese.

Braised Eggplant with Onion and Tomato:
Place in roasting pan, cut sides up and sprinkle with salt:
2 eggplant, halved lengthwise
Cook 1 medium onion, cut lengthwise into wedges in 3 tbsp oil in pan till soft
Remove from heat and add:
1 large tomato, chopped
_ cup chopped parsley, 2 tbsp basil, 1 tbsp lemon juice, 1 tsp sugar and 1 tsp salt
Top eggplant with mixture. Stir together:
_ cup water, 2 tbsp oil and 1 tbsp sugar
Drizzle over eggplant and into pan. Cover with foil and bake at 400 degrees F for 30 minutes, basting with cooking liquid once in between. Uncover and bake until eggplants are tender, another 20 minutes. It’s a process, but they are delicious!

Ratatouille: In saucepan, sauté 2 sliced onions, 4 small sliced zucchini/summer squash, 3 cloves minced garlic and 2 chopped red or green peppers in 4 tbsp olive oil. When soft, add 4 diced tomatoes and heat to evaporate liquid. If you like eggplant, while heating above, toss 2 small, cubed eggplant in _ tsp salt. Let sit for 30 min and drain. Sauté eggplant in 2 tbsp olive oil and add to above mixture. Add 1 tbsp chopped fresh basil, 2 tbsp chopped fresh parsley and 1 tsp dried oregano. Serve with corn bread or pasta.

Mexican stew with chicken. Serve 4. Yellie Rothberg

3/4 tbsp of oil, 4 Chicken thighs or small chicken breasts, 1 onion, a big hand full of sliced almonds, 2 red peppers, 1 tbsp of sesame seeds, 1 tsp of clove powder, 1 tsp of cinnamon, salt, 1 cup tomatoes diced, piece of unsweetened chocolate.

In a dutch oven or another big pan you fry the chicken in the oil. Take the chicken out of the pan, add the onions to the pan, cook them till they are soft. Take the onions out of the pan and add the sliced almonds, if you need to, add some more oil. Bake them till golden brown. Add the garlic, pepper, cinnamon, clove powder and bake this together till you smell the spices.

Take the onion, almonds and some of the tomatoes and put them in a food processor, mash it to pulp. Put this pulp back in to the pan with the rest of the tomatoes, and chocolate. Stir around until the chocolate is melted. Add salt
Taste the sauce, if you think you need more of the chocolate or spices add them.

Return the chicken to the sauce, cover the pan and let it simmer for 45 minutes.
Sauce should be thick like apple sauce, water if it is too thick.

STORAGE TIPS

When you get your basket it is best to put your food away and store in the proper conditions as soon as possible for longest storage and best quality. Be sure to take tops off of carrots, beets, and radishes before sealing and storing in fridge. The tops wick moisture out of these roots drastically decreasing their storage life. The beet and radish tops can be stored in a separate bag. The beet greens are delicious used in any recipe you would use spinach or swiss chard. Check out recipes for greens in the recipe book. The radish tops are delicious mixed in with salads.

Beans, Snap Peas, Beets, Carrots, Broccoli, Brussel Sprouts, Cabbage, Celery, Cucumbers, Eggplant, Peppers, Radish, Summer Squash, and Zucchini-Best to store in fridge dry in sealed bag to keep moisture in.

Spinach, Beet greens, Swiss Chard, Kale, Mesclun, Lettuce, Scallions, Celery, Escarole, Chinese cabbage and Bac choi need a balance of moisture to keep them hydrated, but not so much that they rot. It is a good idea to place a towel or paper towel in the bottom of the bag of your greens to suck up additional moisture and seal the bag to keep the moisture in until the greens are used. Try to use greens that you know tend to go bad first as soon as you can (Like the red leaf lettuce before the green leaf).

If you are going to use them fresh most herbs can be stored like the greens in a sealed bag in the fridge. Basil prefers to be in water on the counter though it will be okay in the fridge. If you don’t think you can use it right away you can dry it in a dark but airy dry place and store in a jar once fully dried. You can also freeze herbs in pre-wrapped proportions that you can pull out of the freezer and use in the winter. I also like to make basil pesto and freeze in jars for winter treats. Check out recipe in the recipe book.

Tomatoes and tomatillos can be left out on the counter. It is a good idea to use those that are cracked or blemished first since those will be the first to rot. Winter squash, onions, garlic and potatoes can be left in the coolest spots in your house or garage if it doesn’t freeze. Never store any of these in the fridge. Be sure to hang the onions and garlic as soon as you get them as instructed when they come in to let them fully cure before storing.

The edamame pods should be picked off their vines as soon as possible. I like to do it while I’m sitting down. It is an excuse to relax and a chance to sit down and have some quiet time. Some people like to do it while they are watching TV. That way when you want to use them they will be ready to throw in boiling water.