Beets

Grated Beet Salad
1/4 cup lemon juice
2 tbs. dijon mustard
1/4 cup olive oil
Salt to taste
4 beets (about 1 pound)
Whisk first four ingredients together. Using the largest hole side of a box grater, grate beets directly into dressing.

Baked Beets
beets, washed and trimmed
Salt and pepper to taste
2 Tbsp butter
Preheat oven to 350. Place beets in a roasting pan, cover with foil, and bake 2 to 2-1/2 hours until tender. Cool until easy to handle (or plunge in ice water), then peel. If the beets are small, serve whole; otherwise slice, dice, or cut into strips. Place in a saucepan with salt, pepper, and butter and warm, uncovered, over low heat, shaking pan gently, 2 to 3 minutes.

Chilled Beets
Simmer beets until you can insert a knife into them easily, about 25 minutes. Drain and rinse under cold water. Slip off the skins. Refrigerate for at least an hour. Slice in half lengthwise. Drizzle with olive oil and a dash of cider vinegar. Serve with a dollop of sour cream and some fresh dill. Salt and pepper to taste.

Pickled Beets
Peel and slice about 4 cups of cooked beets. Add a choped onion. Heat 1 cup cider vinegar, 1 cup ater, and 1/4 cup sugar till sugar is dissolved. Pour over beets and onion. Cool at room temperature and then refrigerate for at least 4 hours.

Balsamic-Dressed Roasted Beets
4-6 medium beets
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 tablespoon sugar
1 star anise
salt and pepper to taste
Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400 for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges. Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 10 minutes). Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.

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Bok Choy

Bok Choy with Ginger Vinaigrette
1 pound bok choy, chopped into bite size pieces. You can cut the leafy parts into strips.
Scallions, cut in 1 inch sections
1 tablespoon white wine vinegar
2 teaspoons dijon mustard
2 teaspoons soy sauce
1 teaspoon sugar
1 small glove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped or grated
Steam or saute scallions and bok choy stalks until they just begin to turn translucent and are soft when pierced, about 5 minutes for stalks, throw the bok choy leaves in after three minutes. Combine vinegar, mustard, soy, etc. and pour over bok choy. Or, plunge the cooked bok choy into cold water to crisp it back up. Drain, add vinaigrette, and serve cold.

Citrus Bok Choy Shrimp
2 tbsp. vegetable oil
4-6 stems Bok Choy in 1/2 inch slices You can add other vegetables too, peas, onion, and carrots are good, you just may need a bit more juice, below.
1 lb. large shrimp, peeled
2 tbsp. lemon juice
1/3 c. orange juice
Ginger if you have it, fresh grated, or 1 tsp dried
1/3 c. cornstarch mixed with 1 tbsp. cold water
salt/pepper to taste
Heat oil over high heat in a wok or large skillet. Add Bok Choy and shrimp. Stir fry 3 minutes, or until shrimp are pink. Add salt, pepper, lemon juice, orange juice, and cook for two minutes covered. Uncover the pan, add the cornstarch mixture, and stir until slightly thickened. Good on couscous.

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Broccoli

Broccoli Salad
1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup onion, chopped
2 tablespoons sugar
3 tablespoons white wine or apple cider vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon
Cook bacon. Crumble and set aside.
Toss together broccoli, raisins and onions. In a separate bowl, whisk together the sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours. Before serving, sprinkle with sunflower seeds and crumbled bacon.

Broccoli soup
2 med. potatoes, chopped
1 bunch of broccoli
1/2 an onion, peeled and chopped
2 stalks of celery, chopped
6 large cloves of garlic, peeled (or 1 to 2 heads of green garlic, chopped)
3 to 4 tbsp. soy sauce
juice of half a lemon
Cut broccoli florettes from stems, set aside. Peel & coarsely chop the stems. Put chopped stems, potatoes, onion, celery, garlic in a pan and add water to cover, plus a little salt. Bring to a boil, then reduce heat and cook, covered, about 20 min. Allow mixture to cool a bit, then puree in a blender until smooth. Transfer this back into the pan, and add the lemon juice and soy sauce. Now take the florettes you set aside and steam them just until tender (about 3 min.), then add them to the broccoli potato puree. Heat through and serve, or refrigerate and serve chilled.

Broccoli Souffle
1.5 cups milk
3 tbs butter
3 tbs flour
3/4 tsp salt
pepper to taste
4 large eggs, separated
1/5 cups cooked broccoli, chopped
1 cup swiss cheese
1/4 cup grated parmesan, plus extra for dish
Make a roue: Melt butter and add flour in a saucepan. Cook over low heat for 5 minutes, stirring. Add milk, slowly, while stirring to prevent lumps. Increase heat and continue stirring until thickened. Add salt and pepper. Let cool till warm, then beat in the egg yolks one at a time. Stir in the broccoli and the cheeses. Preheat the oven to 400. Butter a souffle dish and coat with parmesan. Beat egg whites until stiff. Fold them into the cheese mixture. Scoop it all into the souffle dish and bake for 25 minutes, or until puffy and golden brown and just ever so slightly wiggly in the center.

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Brussels Sprouts

Pasta with Hashed Brussels Sprouts and Pine Nuts
Adapted from Gourmet, November 2007
3/4 lb. Brussels sprouts, trimmed
3 Tbsp. pine nuts
1/2 lb. dried pasta, preferably fettuccine or another long noodle
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1/2 tsp. salt
1 Tbsp. heavy cream
Parmigiano-Reggiano, for serving
In a food processor fitted with the slicing disk, slice the Brussels sprouts into a fine hash. Set aside. Place a large pot of salted water over high heat. While the water is heating, prepare the pine nuts. Place a large heavy skillet over medium heat. When the pan is warm, add the pine nuts and, shaking the pan frequently, toast until golden and fragrant. (Careful: they burn easily.) Transfer to a bowl or small plate, and set aside. Set the pan aside as well, but do not wash it: you will use it again in a minute. When the water boils, add the pasta and cook until al dente. While the pasta cooks, prepare the Brussels sprouts. Return the skillet to the stove, and place over medium-high heat. You want it to get quite hot. Add the olive oil and butter. When the butter has melted (it is okay if it browns a little; mine did) add the Brussels sprouts and salt. Saute, stirring frequently, until bright green and just tender, about 4 minutes. If the pasta is ready at this point, drain it, reserving a cup cooking water, and add it to the skillet with the cooked Brussels sprouts. Alternatively, if the pasta is not yet ready, transfer the sprouts to a large bowl. (You don not want them to sit in the hot pan too long.) Either way, when the pasta is ready, toss it with the sprouts. Add the pine nuts and cream, and toss again. If the pasta seems a bit dry, add a splash or two of the cooking water. Serve immediately, with grated Parmigiano-Reggiano and additional salt at the table.

Cabbage

Radicchio Cabbage Slaw
3 tbs honey
3 tbs sherry vinegar
1 tsp salt
1/3 cup olive oil
1 head cabbage and 1 head radicchio both cut into 1/4 inch thick strips
Whisk liquids together. Season with pepper to taste. Toss with cabbage and radicchio in a large bowl. Let sit or refrigerate at least ten minutes to let flavors combine. Can be refrigerated overnight.

Curried Cabbage
1 tbsp. olive oil
1 1/2 tsp. curry powder
1 med. onion, thinly sliced
4 cups shredded cabbage
1 1/2 tsp. fresh lemon juice
2 tbsp. plain yogurt
Heat oil in a skillet, over medium heat. Add curry powder. Cook 30 seconds. Add onion and cook until translucent. Add cabbage and cook, stirring occasionally until wilted. Remove from heat. Stir in lemon juice and yogurt until cabbage is coated.

Cabbage with Leeks
1 white cabbage
2 leeks
3 tablespoons butter
1/3 cup chicken broth
salt and pepper to taste
Trim leeks and slice into 1 to 1 1/2-inch lenghs. Cut the rounds into thin strips. Cut the cabbage into 6 wedges; remove core pieces.Thinly slice the cabbage wedges crosswise. Toss the leeks with the cabbage. Heat butter over medium heat in a large skillet. Add leeks and cabbage and saute for 5 minutes. Add chicken broth, salt, and pepper and simmer, covered, until the cabbage is cooked but is still crunchy.

Cabbage and Sausage Casserole
Equal pounds cabbage and italian sausage meat
1/2 cup sour cream
1 tbs mustard
Heat oven to 400. Slice cabbage 1/2 inch thick. Place 1/3 cabbage in a casserole dish. Spread 1/2 the sausage over the cabbage. Repeat with as many layers as you can.Cover with foil and bake until the cabbage in tender, about 1 hour and 40 minutes. Let stand at least 5 minutes. Combine the sour cream and mustard. Slice the casserole in wedges and serve with sour cream mix.

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Cantaloupe

Cantaloupe and Fruit with Honey Dressing
1 cantaloupe, quartered & seeded
1 c. cut up fresh fruit - sliced strawberries, bananas, blueberries
Mix 1 tbsp. honey with 1 tbsp. fresh orange juice and pour over all.

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Carrots

Lemon-Glazed Carrots
1/4 cup sugar
1 tbs salt
2 tbs butter
1/4 cup lemon juice
Boil carrots until just tender. Drain. Melt the butter, add the sugar and lemon juice. Add carrots, coat thoroughly, then cook on high for 3-5 minutes, until sauce is reduced to syrupy-thickness.Whisk until blended.

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Cauliflower

Steamed
Break or cut into florettes. Steam for 5 minutes. Meanwhile make a dressing of lemon juice and olive oil. When florettes are just cooked (or even after they have cooled), toss in a bowl with the dressing , whatever other cooked vegetables you want (such as carrots), and serve on lettuce mix.

Roasted
Preheat your oven to 400 degrees F. Toss cauliflower florettes in a little olive oil; make sure they are coated. Spread florettes on a baking sheet and sprinkle with salt and pepper. Roast in hot oven for 20 to 30 minutes or so, shaking pan occasionally, until nice and browned. Deliciously crunchy!

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Celeriac

Parsnip and Celeriac with Nutmeg
2 tablespoons butter
1/2 cup chopped onion
6-8 parsnips, peeled, cut into 1/2-inch cubes
1 celeriac bulb, trimmed, peeled, cut into 1/2-inch cubes (about 2 cups)
3/4 cups chicken broth
1/4 cup heavy cream
ground nutmeg to taste
Melt butter in heavy large skillet over medium-high heat. Add onion and saute until almost tender, about 4 minutes. Add parsnips and celery root and toss to coat. Add broth, whipping cream, and nutmeg and bring to boil. Reduce heat to medium. Cover tightly and simmer until parsnips and celery root are tender and liquid is almost absorbed, stirring occasionally and adding water by tablespoonfuls if mixture gets dry, about 10 minutes. Season to taste with salt and pepper.

Wild Rice Celeriac Pilaf
1 tablespoon olive oil
3/4 cup finely diced celeriac
1/4 cup finely diced onion
1 cup wild rice, rinsed and drained
2 teaspoons dried thyme
1 cup chicken stock
1 cup beef stock
Salt and pepper to taste
2 tablespoons dried cranberries
Heat olive oil in a skillet. Add the celeriac and onion; saute until tender, about 5 to 7 minutes. Stir in wild rice, thyme and stocks. Season with salt and pepper to taste. Bring to a boil, cover, and lower to a simmer. Cook until rice is nearly tender, 30 to 60 minutes (depending on the age of the rice). Stir in dried cranberries; cook until rice is tender, 5 to 15 minutes longer.

Celeriac Remoulade
1 celeriac root
Sweet onion, enough for about 2 tablespoons thinly sliced
1 tablespoon parsley, chopped
1/2 cup mayonnaise
2 tablespoons grainy mustard
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Dash Worcestershire sauce
Salt and pepper to taste
Cut the celeriac into strips about the size and shape of thin french fries. Keep it in a bowl filled with water and lemon juice so it does not oxidize and darken. Cut the onion into thin slices. Chop the parsley. Mix together mayonnaise, mustard, lemon juice, olive oil, and Worcestershire sauce. Boil strips of celeriac until crisp-tender. Drain and plunge in cold water to stop further cooking. Pat the cooled celeriac dry, put it in a bowl, and mix gently with the remoulade. Stir in the reserved chopped parsley, and add salt and pepper to taste. Refrigerate for 30 minutes to an hour so the flavors blend before serving.

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Chard

Chard Frittata
2 cups (more or less) mushrooms, sliced
1 cup (more or less) chopped onion
As much Chard as you want, washed and coarsely chopped
butter or olive oil
3 cups grated cheese, such as cheddar or swiss type melting cheese
salt and pepper to taste
5 eggs
2 cups milk
In an oven safe pan, saute the onions and mushrooms in oil, add a little garlic if you like. When the onion is translucent, add chard, cook until the chard is mostly wilted but still bright green. Whisk together the milk and eggs. Stir in cheese. Pour over vegetables and stir to evenly mix. Sprinkle top with parmesan if you like. Cook in the oven at 350 degrees for about 1 hour or until a knife inserted in the center comes out clean.

Lentil and Swiss Chard Stew
2 tbs olive oil
1 onion, sliced
5 teaspoons curry powder
cayenne pepper to taste
3 cans vegetable broth (about 16 ounces)
1 bunch chard, chopped
1 cups red lentils
1 15 ounce can garbanzo beans
yogurt or sour cream
In a large soup pot or pan, saute the onion in oil over medium high heat for 10-15 minutes or until onion is golden. Stir in curry powder and cayenne. Add the broth and chard and bring to a boil. Reduce heat and stir in lentils and garbanzos. Simmer until lentils are tender, stirring occassionally. Serve in bowls and top with sour cream or yogurt.

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Collards

Southern Style Collard Greens
1 bunch collard greens
1 small smoked ham hock
1 small onion, sliced or chopped
crushed red pepper and Kosher salt to taste
Boil the ham hock in a deep pot until nearly falling apart, about 45 minutes. You may need to add water. Add onion. Slice the cleaned collard leaves into strips. Add to pot and let wilt (you may need to add some water again) Add red pepper and salt. Stir to distribute the smoked meat evenly and cook for about another 15-20 minutes. Taste test to get collard greens to desired tenderness.

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Corn

Corn and Zucchini Salsa
(you can use yellow or pattipan squash instead of zucchini, it is just not as colorful a mix!)
2 tablespoons white wine vinegar
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 garlic clove, crushed
2 cups fresh cooked corn kernels
1 cup coarsely chopped zucchini
1 cup chopped, seeded red bell pepper
1/3 cup chopped green onions
1 tablespoon chopped fresh basil leaves
Directions: Combine vinegar, oil, cumin and garlic; mix well. Stir in remaining ingredients. Refrigerate. Good with grilled chicken, fish, or ribs.

Grilled Pesto Corn
Try pesto on your corn! Makes a mess of your teeth, but it is really tasty!

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Cucumbers

Cucumber Salad
2 cucumbers, peeled, sliced thin
1 tbs sugar
3 tbs fresh dill
3 tbs cider or white vinegar
red onion, sliced and broken into rings
Mix vinegar, sugar, and salt and pepper to taste in a bowl till sugar dissolves. Add remaining ingredients and toss. Serve right away. Since cucumbers have not been salted and drained, you can not keep this on hold or it becomes all juice!

Cooked Cucumbers
Peel and chop cucumbers in quarter inch chunks. Saute in butter (do not steam. If you cook them in water they turn to mush) until just starting to turn translucent. The pieces will ahve the consistency of cooked squash, but with a delicate cucumber flavor. Delicious with fish!

Chilled Cucumber Soup
(From Patricia Wells Vegetable Harvest) About 1 pound cucumbers, peeled
1 tsp salt
2 cups plain yogurt
1 clove garlic, minced
fresh dill and mint to taste
Puree everything together and refrigerate, covered, for at least one hour, or overnight. At serving time, reblend quickly before pouring into bowls. Garnish with extra mint.

Freezer Pickles
These are great in the dead of winter. . .
1 quart cucumbers, sliced thin.
1 green pepper sliced thin
1 medium onion, sliced thin
1 tablespoon salt
1 1/2 cups sugar
1/2 cup vinegar
Put cucumbers, peppers, and onion in a large container. Mix with salt. Marinate two hours and drain. Add sugar and vinegar, stir until well mixed, marnate for several hours. Refrigerate before serving. Freeze for later use.

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Eggplant

Roasted Eggplant
Peel and chop into approximately 1-inch cubes. Toss to coat with olive oil (the eggplant will absorb the oil, so toss quickly!) and season lightly with sea or kosher salt. Instead of the olive oil you can spray with something like Pam as well, just be sure to get all sides. Spread on baking tray and roast in the oven at 400 until the cubes brown up, wrinkle, and start to form a crunchy skin. We eat these as a side with lamb or steak, or mix them with tomatoes and herbs and serve on bread as a bruschetta topping, or toss with other vegetables and add to a pasta salad. You will find plenty of your own uses for these nuggets!

Eggplant Salad
(From the NYT minimalist column)
1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves.
1. Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
2. Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
3. Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Stuffed Eggplant
Cut off the ends of the eggplant, and cut it in half lengthwise. Make several slashes in the meat and then sprinkle with salt. Place in cold water to cover (you will probably have to weight the eggplant down with a plate) and leave at room temperature for a half hour. This is supposed to remove any bitter flavor, but I have made this recipe with out doing it and it seemed pretty much the same . . . Rinse and dry the eggplant, and then stuff the slashes with a mixture of chopped onion and tomato. Pile any extra on top. In a pan with a lid, put two tablespoons of olive oil and place the eggplant stuffed side up. Drizzle olive oil all over the tops. Pour 1 cup of water around the eggplants, bring to a boil, then cover and simmer for about an hour, until cooked through.

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Fennel

Oven Potatoes with Fennel
Cut potatoes in 1/2 inch cubes
Cut fennel into 1 inch slices
1 sweet onion, diced
fresh parsley, salt and pepper to taste
Olive oil
Combine potatoes, fennel, onion, parsley, oil, salt and pepper; toss gently until well coated. Arrange mixture in a single layer on a prepared baking sheet. Bake at 400, turning occasionally, until potatoes are crisp on all sides, 30-35 minutes. Serve immediately.

Fennel, Grape,and Gorgonzola Salad
1 fennel bulb
2 tbsp olive oil
1 tbsp lemon juice
1/2 cup halved grapes
about a 1/2 cup crumbled gorgonzola
1 cup sliced radicchio
1 cup romaine
Trim stalks and discard any tough outer layers. Discard bulb core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.

Fennel and Parmesan Salad
Mix together 1 fennel bulb, sliced as thin as you can, or shaved with a mandoline
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
chopped fresh thyme leaves if available
chopped parsley if available
2 Tbsp shaved Parmesan cheese

Fennel Orange Salad
1 fennel bulb, quartered, cored, sliced
2 oranges, or mandarin orange sections
2/3 cup parsley leaves
1 teaspoon olive oil
1 tsp red wine vinegar
Salt and pepper to taste
Separate oranges into segments. Add all other ingredients, toss, and serve.

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Garlic

Roasted Garlic Scapes
Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425) oven for 30 to 45 minutes or until they are beginning to turn brown. Serve as a side or main dish. These make an excellent garnish to steaks.

Garlic Cole Slaw
This is the recipe everyone always wants after the garlic party!
1 teaspoon salt
2/3 (or less) cup of white sugar
1/3 cup cider vinegar
1 cup heavy cream
2 tablespoons mayonnaise
2 tablespoons (or more) minced fresh garlic
Mix together and toss with about 8 cups of mixed cabbage.

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General

Summer Stew
Cut up and lightly saute 3 to 4 cups worth of just about any mix of vegetables. I used sweet peppers, broccoli, red onion, and carrots. Mushrooms would have been a great addition.
Cut up 3-4 cups potatoes and boil till softened.
Cut about 2 cups worth of cherry tomatoes in half.
I also added chunks of cooked lamb sausage, but that is optional.
In a large, deep pan, melt 2 tablespoons butter. Add flour to make a paste. Add a small amount of milk to the paste and stir to eliminate lumps. Add at least two tablespoons of basil pesto, more to taste. Stir to mix. Add all other ingredients, and then add milk and/or vegetable broth to fill pot to just below the food level. Simmer, stirring occasionally, until the creamy broth thickens and everything is warmed through. Serve in bowls with chunks of bread.

Easy Squash Plus Recipe
Mixed summer squash, sliced
1 sweet pepper, sliced
tomato, cut into wedges
1/2 onion, sliced
Garlic to taste, chopped
olive oil
cheese, monterey jack, cheddar, or provolone
basil if desired
Put onion, squash, tomato, and pepper into saucepan with a couple tbs. olive oil. Cook until starting to soften and extra tomato juice is starting to evaporate. Remove from heat, spread slices of cheese over the top, and cover until cheese melts. Serve.

Really Easy Veggie Dip
1/2 c. cottage cheese
1/2 c. plain yogurt
1/4 c. mayonnaise
1/2 c. diced spring onion, greens included
salt to taste
Whip until smooth.

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Kohlrabi

Mashed Kohlrabi
Just like mashed potatoes. Trim the leaves off the bulb, slice it into two or four pieces and boil until tender (about 15 min.) Mash kohlrabi into a puree, add a little milk, or butter, some salt and dip your finger into puree to taste.

Honeyed Kohlrabi
4 sm. kohlrabis (about 1lb.), peeled & cut into 1/4 inch x 1/4 inch x 1 inch sticks
1 med. size carrots, peeled & cut into 1/8 inch x 1/8 inch x 1 inch strips
1 c. chicken broth
1 tbsp. chopped parsley
1 tbsp. lemon juice
1 tbsp. honey
pepper to taste
1 tbsp. butter
In a medium saucepan cook kohlrabi and carrots with chicken broth, covered, for 6 to 8 minutes until crisp tender. Add parsley, lemon juice, honey, pepper and butter. Toss lightly and serve.

Kohlrabi Chips
Slice thin, coat lightly with olive oil or a baking spray, and spread on a baking tray. Cook at 400, flipping once as the slices brown. Grated kohlrabi is supposed to make great hash browns too.

Braised Kohlrabi
About 1 pound peeled Kohrabi
1 small onion
2 tablespoons butter
salt and pepper
Chop onion and saute in butter over medium heat. Slice kohlrabi thinly. Add to skillet, stir to coat with butter, and cover. Reduce heat to medium-low and cook until kohlrabi is tender, about 15 minutes. Add salt and pepper to taste. Serve hot.

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Leeks

Frizzled Leeks
Great as a delicious crunchy garnish on most anything. Or eat as a snack.
Trim greens from leeks and slice in half lengthwise into long, thin strips (the thinner the better). In a large skillet, heat olive oil over medium high heat. Toss in leeks and saute until leeks are just translucent. Do not overcook, as leeks become mushy and stick together. Separate well and place loosely on baking sheet. Bake at 325 for 10-15 minutes or until lightly browned and crispy.

Sauteed Leeks and Carrots
We frequently take these ingredients (substitute lemon juice for oil) and place in a foil pouch with a light fish, like trout or tilapia, and simply cook until the fish is done.
1 tablespoon light olive oil
1/4 cup dry white wine
leeks, chopped and well rinsed
carrots, sliced lengthwise
Salt and freshly ground pepper to taste
Heat the oil and wine in a wide skillet. Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.Uncover and saute, stirring frequently, until the leeks and carrots begin to turn golden. Season and serve

Vichyssoise (Potato Leek Soup)
2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter
2 1/2 cups potatoes, peeled and sliced
2 cups chicken broth
Kosher salt to taste
1 1/2 cups milk
1 cup heavy whipping cream
Snipped fresh chives for garnish
In a medium saucepan cook leeks and onion in butter until vegetables are tender but not brown. Stir in sliced potatoes, chicken broth and salt. Increase heat and bring just to a boil; reduce heat, cover, and simmer for 35 to 40 minutes or until potatoes are very tender. Remove from heat. In a food processor, puree half the mixture until smooth. Pour into a large saucepan. Repeat with remaining mixture. (The soup can be refrigerated at this point and completed the next day). When ready to serve, add milk and cream to the soup mixture. If serving hot, heat gently over medium heat stirring constantly.

Roasted Leeks and Baby Bella Mushrooms
1 or 2 Leeks
Baby Bella mushrooms, cleaned, stems trimmed
Olive Oil
Salt and pepper to taste
Cut leeks in half lengthwise. Toss with mushrooms in large bowl with olive oil to coat, season with salt and pepper to taste. Arrange leeks and mushrooms on baking sheet, leeks cut side up. Drizzle leeks with extra olive oil. Roast at 450 for 15-20 min, until lightly browned. Can serve with a little balsamic vinegar if you want.

Leek Side Dish
Julienned baby leeks
Olive oil
Lemon juice
Salt and pepper to taste
Parsley
Put enough water in a pan to cover the leeks and bring to a boil. Cover and cook gently until leeks are very tender. Drain. Add olive oil and lemon juice to coat. Season with salt and pepper. Sprinkle with parsley and serve.

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Napa Cabbage

Shrimp with Napa Cabbage and Ginger
1 bunch scallions
1 lb large shrimp, peeled
1 head Napa cabbage, quartered lengthwise, cored, and cut crosswise
into 1 1/2-inch pieces
3 tablespoons vegetable oil
1 teaspoon minced peeled fresh ginger
1 bell pepper, cut into 1/4-inch-wide strips
1/4 cup dry white wine
1 tablespoon soy sauce
Cut white and light green part of scallions into 2-inch pieces. Chop dark green parts thinly. Heat a heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil. When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl. Add remaining tablespoon oil, then stir-fry ginger and white and green parts of scallions until slightly softened, about 2 minutes. Add bell pepper. Stir in white wine and cook until most of liquid is evaporated. Add cabbage and soy sauce and cook, covered, until cabbage is tender, about 5 minutes. (You may need to add a little water to keep things from sticking.) Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add the dark green scallion pieces and toss to combine well. Good with cooked rice.

Napa Cabbage Salad with Peanuts and Ginger
2 tbs white wine vinegar
1 tbs dijon mustard
fresh ginger, peeled and grated, to taste
3 tbs veg. oil
1 tsp sesame oil
1 lb napa cabbage, cut into bite size pieces
1 sweet bell pepper, thinly sliced
1/4 cup chopped roasted peanuts
cilantro (optional)
Combine cabbage, bell pepper, and peanuts. Whisk everything else together and pour over. Toss and serve.

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Onions

Walla Walla Sweet Onions with Pine Nut Butter
2 Walla Walla Onions
1 tablespoon olive oil
1/2 cup pine nuts, toasted
3 ounces unsalted butter, softened
1/2 teaspoon lemon zest 1/2 teaspoon
chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
1/3 cup freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
Toast the pine nuts in a 350 degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily. Preheat the oven to 375 degrees and fire up an outdoor grill. Peel onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on the preheated grill. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes. Meanwhile, make the pine nut butter. Place the 1/2 cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven to cook just until butter is melted, about 2 minutes. Serve onions warm, sprinkled with grated parmesan cheese

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Parsnips

Roasted Parsnips
Peel them, cut them into quarters lengthwise, and boil for 3-5 minutes. Toss parsnips in olive oil to coat and place in a single layer on a baking sheet. Drizzle honey over them. Roast about 30 minutes at 400.

Parsnip and Celeriac with Nutmeg
2 tablespoons butter
1/2 cup chopped onion
6-8 parsnips, peeled, cut into 1/2-inch cubes
1 celeriac bulb, trimmed, peeled, cut into 1/2-inch cubes (about 2 cups)
3/4 cups chicken broth
1/4 cup heavy cream
ground nutmeg to taste
Melt butter in heavy large skillet over medium-high heat. Add onion and saute until almost tender, about 4 minutes. Add parsnips and celery root and toss to coat. Add broth, whipping cream, and nutmeg and bring to boil. Reduce heat to medium. Cover tightly and simmer until parsnips and celery root are tender and liquid is almost absorbed, stirring occasionally and adding water by tablespoonfuls if mixture gets dry, about 10 minutes. Season to taste with salt and pepper.

Whipped Parsnips with Roasted Garlic
1 medium head of garlic
1 pound parsnips, peeled, coarsely chopped, about 3 cups. You can mix with potatoes too.
1/4 cup whipping cream
2 tablespoons butter
1/4 teaspoon ground nutmeg
Roast garlic. Cool. Press garlic to release from skin and mash. Cook parsnips in pot of boiling salted water until very tender, about 25 minutes. Drain well, reserving 1/2 cup cooking liquid. Return parsnips to pot. Add cream, butter, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick.

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Peas

Fresh Pea Spread
(this is almost a pea pesto, and it is delicious on crackers, bread, etc.)
Pound of peas
Squeeze of lemon juice
1/2 cup pine nuts
1/2 cup parmesan
Cayenne and salt to taste
Quickly blanch the peas. After draining, puree the peas. Add the squeeze of lemon and pine nuts, and puree one more time. Stir in the Parmesan, cayenne, and salt. Taste and adjust for seasoning.

Fresh Pea and Crab Salad
Salt and pepper
1 1/2 cups shelled fresh peas
1/2 cup finely chopped scallion
1/2 sweet bell pepper (red or yellow is prettiest, but green is fine!)
6 to 8 ounces crabmeat
3 tablespoons extra virgin olive oil, or to taste
Freshly squeezed lemon juice to taste
4 lettuce leaves
Shredded basil or chopped parsley leaves for garnish.
1. Bring a small pot of water to a boil and salt it. Poach peas in water until bright green, about 30 seconds, and remove with a slotted spoon; drain and cool for a few minutes. 2. In a bowl, combine peas, onion, bell pepper, crab, olive oil, lemon juice and some salt and pepper; taste and adjust seasoning as necessary. To serve, spoon into lettuce cups.

Fresh Pea Soup
Puree shelled peas and chicken broth together (for every pound of peas, use 1 cup broth). Add chopped dill and mint to taste, and add a touch of nutmeg. Puree till smooth. Pour into pan. Stir in equal amounts of milk and heavy cream, more or less to achieve consistency you like. Bring to a boil, then simmer for 3 or 4 minutes.

Pea, Carrot, Broccoli Pasta
Poach peas (use shelled or chopped snow or snap), sliced carrots, and chopped broccoli in boiling water for 30-45 seconds. Drain, spoon over cooked pasta, and add a tablespoon or two of alfredo sauce per serving. Toss. Sprinkle parmesan cheese on top. You can also just toss the veggies and pasta with a little olive oil and crumbled goat cheese for lighter meal.

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Peppers

Hot Pepper Sauce
1 1/2 cups vinegar
4-6 chile peppers (a variety tastes best) minced
6 oz can tomato paste
1 tablespoon minced garlic
1 teaspoon black pepper
1 teaspoon lemon juice
Olive oil
Saute your peppers and garlic in about a tablespoon of olive oil. Stir in the tomato paste and half the vinegar. Bring to boil and add the rest.

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Radicchio

Pasta with Radicchio and Bacon
8 to 10 strips lean bacon, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
1 head radicchio (soaked in cold water for 15 minutes and coarsely chopped)
3 cloves garlic, finely chopped
12 ounces pasta, such as penne or fusilli
1/2 cup Italian parsley leaves
Cook the bacon until crisp. Reserve 1 tablespoon of drippings in the skillet. Add the olive oil. Saute the chopped radicchio in the olive oil together with the garlic until thoroughly cooked. Meanwhile, cook the pasta and crumble the bacon. Drain and toss the pasta in the pan with the radicchio, adding the bacon, parsley, and salt and pepper to taste.

Radicchio Wedges with Blue Cheese Dressing
1 head radicchio, cored and cleaned
3 cups chopped or shredded romaine lettuce
4 scallions, chopped, with some green top
1/4 cup minced parsley
You favorite blue cheese dressing
Cut radicchio into 6 wedges, place wedges on lettuce beds. Ladle generous portions of dressing over each salad, garnish with scallion and parsley.

Sauteed Radicchio Salad & Ginger-Orange Dressing
1 head radicchio, cored, halved and sliced
2 tablespoons olive oil
2 tablespoons sesame oil
2 teaspoons grated fresh ginger
1 clove garlic, crushed
2 tablespoons orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon dry mustard
1 cup fresh seedless grapes, halved
In large skillet over medium heat, saute radicchio in olive oil until slightly limp, about 1 1/2 -2 minutes. Remove radicchio to large shallow bowl. Heat sesame oil over low heat in small saucepan; stir in ginger and garlic; whisk in orange juice, soy sauce, honey and dry mustard. Remove from heat; pour over sauteed radicchio and toss thoroughly. Serve immediately on salad plates garnished with grapes

Radicchio Cabbage Slaw
3 tbs honey
3 tbs sherry vinegar
1 tsp salt
1/3 cup olive oil
1 head cabbage and 1 head radicchio both cut into 1/4 inch thick strips
Whisk liquids together. Season with pepper to taste. Toss with cabbage and radicchio in a large bowl. Let sit or refrigerate at least ten minutes to let flavors combine. Can be refrigerated overnight.

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Radishes

Radish/Onion/Chicken Tortillas
(For two, double as necessary!)
Dice two chicken breasts and saute on the stove top in a litttle bit of olive oil. Slice 6-8 radishes into rounds, add to the pan. Slice onions into quarters, and then into approximately one-inch strips. Add to pan. As soon as the radish slices begin to turn translucent, turn off the heat. Add salt and pepper to taste. Place the mixture on a tortilla shell, add sour cream to taste, roll up and eat!

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Rhubarb

Crispy Rhubarb Pie
3 1/2 cups diced rhubarb
1 tablespoon all-purpose flour
1/2 cup white sugar
1 recipe pastry for a 9 inch single crust pie
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup crushed cornflakes cereal
1/2 cup all-purpose flour
1. Combine rhubarb, 1 tablespoon flour and white sugar. Mix well and place in pie shell. 2. Melt the butter and mix with brown sugar, crushed corn flakes and flour. Mix in a bowl and pat down on top of pie. Bake in oven at 350 degrees for about 40 minutes. Turn off oven and leave the pie in the oven for another hour. Serve warm.

Sour Cream Rhubarb Cake
Cream 1/2 stick of butter and 1 1/2 cups brown sugar. Beat in 1 egg and add 1 teaspoon vanilla. Add 2 1/3 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt. Fold in 4 cups chopped rhubarb and 1 cup sour cream. Spoon into a large pan. Sprinkle with 1/3 cup sugar and a little nutmeg. Bake at 350 degrees for 40 minutes.

Strawberry Rhubarb Pie
9-inch pie shell
2 cups of 1-inch thick rhubarb slices
2 cups strawberries, halved if needed
1 cup sugar
4 tablespoons all purpose flour
1/2 teaspoon lemon
1 teaspoon salt
Crumb Topping (below) Preheat oven to 425. Combine the rhubarb, strawberries, sugar, flour, lemon and salt. Turn into unbaked pie shell. Bake for 30 minutes. Sprinkle crumbs on top. Bake for 15 minutes more or until crumbs are brown and pie is bubbly. Cool on rack.
Crumb Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup butter, softened
Combine ingredients; mix with hands until large crumbs form.

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Rutabaga

Raw Rutabaga Salad
1 whole rutabaga, peeled
1 orange
1/4 cup raisins
Grate the rutabaga on a mandolin or large side of a grater, put the strips to a bowl. Peel the orange and cut it into inch wide pieces and mix the juicy pieces with rutabaga. Add some raisins. Crunchy and juicy.

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Salad Dressings

Salad Vinaigrette
1/4 cup balsamic vinegar
2 heaping tbs. honey
1/3 cup olive oil
1 tbs. dijon mustard
Spices to taste, tarragon and thyme
are both good choices. Whisk until blended.

Simple Salad Dressing
Whisk together:
1 sm. garlic clove, minced
1 tsp. Dijon style mustard
2 tbsp. chopped fresh tarragon
1 tbsp. raspberry or red wine vinegar
1/2 tsp. salt
1/4 tsp. ground pepper
1/3 c. olive oil
Honey to taste

Creamy Salad Dressing
This is great on just plain fresh lettuce.
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
3 tablespoons olive oil
1 tablespoon cider vinegar
1/4 cup sour cream
Optional-dash of white pepper, paprika
Whisk together the salt, sugar, garlic powder, oil, and vinegar until sugar is dissolved. Add sour cream; whisk briskly to combine. Cover and refrigerate.

Caesar Salad Dresssing
1 cup mayonnaise
2 tbsp lemon juice (more to thin the dressing as needed)
1 tsp Worcestershire
1 clove of garlic (minced)
1/2 c Parmes an cheese
1 tbsp of milk or half and half
Salt and pepper to taste
Mix all ingredients together and shake or whisk until well blended.

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Shallots

Caramelized Shallots
Melt butter in medium cast-iron skillet (or other heavy skillet) over medium heat. Add peeled shallots; saute 3 minutes. Reduce heat to low; sprinkle shallots with sugar. Cook until shallots are caramelized, about 15 minutes. Serve as a side dish for meat or pork, or as a pizza topping.

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Spinach

Spinach and Feta Quesadillas
1 tbs olive oil
2 garlic cloves, minced
8-10 cups spinach
1/2 cup feta, crambled
1/2 cup parmesan, grated
1.4 cup cannelini beans, draned and mashed
4 tortillas
Saute garlic in olive oil. Add pianch. Cook until wilted and drain excess liquid. Add cheeses, beans, pepper and lemon juice to taste, and stir until well combined. Spread filling on half of each tortilla, fold. Heat a little more olive oil in a skillet and brown tortillas.

Strawberry and Spinach Salad with olive oil dressing
Toss halved or quartered strawberries together with spinach. Then whisk together:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar or to taste (cuts the bite of the vinegar)
1/2 cup olive oil
1/4 cup white or cider vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
Pour desired amount over salad

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Squash

Squash Pancakes
2 cups grated yellow squash
1/4 cup flour
1/3 cup cornmeal
3-4 scallions, chopped
1 egg, beaten
pepper to taste
Mix all ingredients together. Spoon out into hot greased frying pan (I use olive oil). Brown both sides until quite crispy. Drain on paper towel.

Chilled Squash Soup
4-6 chopped summer squash
1 large onion
1 1/2 tsp curry powder
3 cups chicken broth
1 cup cream
1/2 cup milk
Place squash and onion in stock pot, sprinkle in curry. Add broth and boil. Cover and simmer 45 minutes. Puree, add cream, milk, salt and pepper to taste. Chill.

Summer Squash & Radicchio Salad
Dressing:
1/2 cup olive oil
2 Tablespoons lemon juice
3 Tablespoons red wine vinegar
1 Tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 cup shredded radicchio
Parmesan cheese
Pine nuts
Salt and pepper to taste
Whisk dressing in bowl, salt and pepper to taste. Marinate zucchini in dressing for 3 minutes arrange on a platter in a circle. Toss radicchio with remaining dressing and mound in the center. Sprinkle with Parmesan and pine nuts. Salt and pepper to taste.

Acorn Squash Risotto
2 cups of acorn squash balls (use a melon baller)
2 ounces of extra virgin olive oil
1/2 cup of chopped onion
2 cloves of minced garlic
1/2 cup of good white wine
2-3 cups of chicken broth
1 tablespoon of minced rosemary
1/2 cup of grated parmesan cheese
1/2 cup of toasted sunflower seeds
salt and pepper
Heat a thick bottomed pot large enough to accommodate almost all of the squash in a single layer. Heat the pot until it is very hot, then in quick succession add the oil and squash. Stir the squash quickly as it caramelizes and the outside of the balls begin to darken. When they are well toasted reduce the heat to medium and add the onions. Stir for a few minutes as the onion also caramelizes a bit. Add the garlic and stir until it is fully aromatized, a minute more.
Add the white wine and stir as it reduces coating the squash. Reduce the heat to low. Add half of the chicken broth and rosemary and continue stirring as the squash cooks. If needed add more of the chicken broth until the squash is just cooked. Adjust the heat as needed trying to evaporate the liquid and glaze and cook the squash simultaneously. When the squash is tender (not mushy), add the cheese, sunflower seeds and season to taste with the salt and pepper.

Butternut Squash Pizza
1 peeled butternut
1 yellow onion, sliced into 1/4 inch rings
3 tbs olive oil
fresh thyme
1 cup ricotta cheese
Cut squash into 1 inch chunks. Add onion rings, toss with olive oil, salt and pepper to taste, and spread on a baking sheet. Roast about 35 minutes. Scatter squash and onion, and thyme to taste, over a prepared pizza crust. Add spoonfulls of the ricotta all over. Bake until golden.

Delicata Squash with Herbs and Cider Glaze
2 delicata squash
3 tablespoons butter
1/4 cup fresh sage, coarsely chopped
1 tablespoon fresh rosemary, coarsely chopped
1 1/2 cups fresh apple cider
1 cup water
2 teaspoon sherry vinegar
1 teaspoon salt
pepper to taste
Peel squash with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch-thick slices. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Season with pepper.

Squash Soup
This works with just about any winter squash except Spaghetti.
6 cups cooked and mashed winter squash
salt and pepper to taste
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
nutmeg to taste
Stir all ingredients together. Puree in the pot with a stick blender if you have one. I transfer it in batches to a food processor and then back into the pot. Bring to a simmer. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg. Very thick and satisfying! Top with sour cream if desired.

Turkey Sausage and Spaghetti Squash
Cook sausage. Cut into bit size pieces. Mix with cooked spaghetti squash strands. Add lots of cumin! Add salt and pepper and butter and parmesan to taste. Yum!

Spaghetti Squash Hash Browns
6 cups cooked spaghetti squash
1/3 cup all purpose flour
1/2 cup grated parmesan
4 tbs butter
salt and pepper
sour cream
Cut spaghetti squash in half, discard seeds and scoop flesh into bowl. Add flour and cheese. Using forks, lift squash strand to mix well. Melt 1 tbs butter in skillet over medium high heat. Spoon 1/4 cup mixture into skillet. With fork, quickly pat and press to form an evenly thick cake. Cook cakes until bottoms are lightly browned, turn over and cook other side until lightly browned. Continue with all squash mixture. Add butter as needed. Season to taste, serve with sour cream.

Italian Turkey and Spaghetti Squash Pie
1 spaghetti squash, cooked
1/2 lb ground turkey
olive oil
1 onion, chopped
Garlic cloves to taste, minced
29 0z can diced tomatoes, not drained
1 tsp Italian seasoning (oregano, basil, salt, pepper)
6 oz ricotta cheese
1 egg
Shredded Mozzarella
Cook turkey in a skillet till brown. Add onion and garlic. Add tomatoes and seasoning, bring to a boil. Reduce heat, and simmer uncovered about 5 minutes. Blend ricotta cheese and egg until smooth. Grease a 9-inch pie plate. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust. Spread cheese mixture over squash. Fill with turkey mixture. Top all with mozzarella. Bake for at least 20 minutes, or until nicely browned.

Gingered Spaghetti Squash
1 spaghetti Squash, cooked
2 tbs butter
1 tbs honey
1-2 tbs imnced ginger
salt and pepper
Mix together!

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Tomatillos

Salsa Verde
1/2 pound tomatillos
1 clove garlic -- peeled
serrano or jalapeno chiles to taste-- chopped
salt -- to taste
1/3 cup cold water
2 tablespoons white onions -- chopped
2 tablespoons cilantro -- chopped
Remove the paper husks from the tomatillos. Rinse thoroughly and chop coarsely. Add the tomatillos to the food processor along with the garlic, chiles, salt and water. Pulse until the ingredients are chopped finely but not blended. Stir in the onion and cilatnro. Serve room temperature or slightly warmed.

Tomatillo and Mango Salsa
1 mango, peeled and seeded, plus 1 mango, peeled, seeded, and diced
1 jalapeno, seeded
2 limes, juiced
1 orange, juiced
10 medium sized tomatillos peeled, washed, and diced finely
1 ripe tomato, finely diced
1 red onion, finely diced
1/2 cup chopped cilantro
Salt and freshly ground black pepper
Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl. Meanwhile peel and remove flesh from the remaining mango and finely dice. To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. Wonderful on fish!

Punchy Tomatillo-Tomato Relish
(adapted from Chutneys and Relishes by Lorraine Bodger)
Chop cleaned tomatillos. Combine with pulped, diced plum tomatoes, minced hot peppers, and red onion, chopped cilantro, and garlic. Add lime juice, tequila, and salt. Serve with grilled fish, burgers, chicken, or traditional Mexican fare.

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Tomatoes

Fresh Mozzarella, Tomato, Basil everything
Just halve your cherry tomatoes or slice and dice bigger tomatoes. Toss with sliced fresh mozzarella (look for the kind stored with liquid, not just wrapped in plastic). Add sliced or torn basil to taste, drizzle with olive oil and a dash of balsamic vinegar. Delicious as a salad, on bread, on warm pasta, pretty much anything!

Baked Garlic Tomatoes
4 medium Tomatoes
2 tablespoons Olive oil
2 tablespoons Garlic, minced
2 tablespoons Parmesan cheese
2 tablespoons
Fine breadcrumbs
Salt and pepper to taste
Preheat the oven to 400. Core the tomatoes and cut them in half horizontally. Place them cut side up in a lightly oiled casserole dish. Drizzle the oil on them and bake for 10 minutes. Mix the remaining ingredients and spread evenly over the tomatoes. Bake until lightly browned.

Malaga Gazpacho
This recipe is from Manola Drozdoski, a home cook. It appeared in a Times article by Craig Claiborne.
3 cups cored, coarsely chopped fresh tomato
1 1?2 cups peeled, coarsely chopped cucumber
1 green pepper, cored, seeded and coarsely chopped
1 clove garlic, sliced
1?2 cup water
5 tablespoons olive or corn oil
1?4 cup red- or white-wine vinegar
Salt to taste
2 slices untrimmed fresh white bread, cubed.
1. Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
2. Pour the mixture through a large sieve placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids. Taste soup for seasoning and add more salt and vinegar if desired. Chill thoroughly before serving. Serves 6.

Tomato Pie
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned at 350. To serve, cut into slices and serve warm.

Fresh Tomato Relish
Mix chopped sweet pepper, tomato, and onion with a tablespoon or two of balsamic vinegar, olive oil, and sugar to take the bite out. Stir it up and let it sit for a half hour or so, and then eat it on just about anything, even just on fresh bread. My favorite right now though is over fish, such as tilapia or salmon, on top of couscous.

Tomato and Egg Brunch Bake
Scald and peel tomatoes. Scoop out a small portion of the inside,leaving thick walls to hold the tomato shape, and put in a bowl
Dice an onion and saute in a tablespoon of butter. Add the tomato pulp and juice taken out of the tomatoes, finely chopped basil, and salt and pepper to taste and enough bread crumbs to thicken the mixture. Cook all together until well heated. Pack the tomatoes close together in a shallow baking-pan, fill the centres with the mixture, and if any remains put it around the tomatoes. Bake in a hot oven twenty or thirty minutes, then carefully break an egg over the top of each tomato. Return to the oven and bake until the egg is set. Serve at once with crusty bread.

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Turmips

Sausage and Turnip Greens Soup
1 lb Bulk Italian Sausage
1 Chopped onion
4 cups Chicken Broth
4 cups Thinly Sliced potatoes,
2 cups Chopped Turnip Greens
4 cups water
1/4 cup to 1/2 cup heavy cream (optional)
In large pot. cook sausage and onions. Add broth, potatoes, and water. Boil, reduce heat, and simmer till potatoes are cooked. Stir in greens and cook just briefly, 1 or 2 minutes. Add heavy cream if desired and serve immediately.

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Zucchini

Zucchini & White Bean Dip
1 medium Zucchini; thinly sliced
2 cups canned or cooked cannellini beans
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 Garlic cloves
2 teaspoons Olive oil
Salt and pepper to taste
Preheat grill to medium. Grill zucchini 5 minutes, turning once, until slightly charred and fork-tender. In blender or food processor, combine zucchini, beans, parsley, juice, garlic, oil, salt and pepper; puree until smooth. Transfer to serving bowl; cover and refrigerate if not serving at once. Best served at room temperature. Try as a sandwich spread too, similar to hummus.

Zucchini Appetizer
Slice zucchini into the thinnest rounds you can. Arrange, slightly overlapping, on a plate. Sprinkle with shavings of parmesan cheese. Drizzle with balsamic vinegar (about 1 tsp per squash) and then sprinkle with salt and pepper. Let marinate for about 10 minutes, then serve.