Serves 4-6

Ingredients:

For Salad

1 small Black Futsu squash, ripe (or substitute Musque de Provence or Butternut)

2-3 small heads of Treviso, washed

1 “grateable” chunk of Pecorino to yield about 2/3 cup grated

High-quality sea salt such as Jacobsen or Maldon

Fresh black pepper

For the Citronette

1/3 cup fresh squeezed lemon juice

1/3-1/2 cup good quality extra virgin olive oil

1 shallot, very gently and finely diced

1 clove garlic

4 anchovy fillets, preferably Recca brand, packed in olive oil (for a vegetarian version of this dressing, sub ½ head roasted garlic for anchovy)

Salt to taste

Instructions:

Prepare the citronette – Combine the minced shallot and lemon juice in a bowl, season very lightly with salt and set aside. Finely chop the anchovy and garlic until a paste forms, combine with lemon/shallot mixture. Gently whisk in olive oil until just combined. This can be prepared up to a week ahead.

Prepare the squash – Cut the squash in half lengthwise, scoop both halves. Tightly wrap and refrigerate one half for another use or tomorrow’s salad.  Cut the remaining half into two or three wedges and peel away all skin from their exterior. Very carefully, slice the wedges very thinly (think the thickness of 4-5 sheets of notebook paper stacked). Season with salt very lightly in a bowl and set aside.

Compose the salad – Cut the Treviso into thin strips and toss gently in a large bowl to separate. Gently “squeeze” the sliced squash to remove any excess moisture then add to the Treviso bowl, mix gently and season lightly with salt and pepper. Liberally dress with the anchovy citronette and transfer to a serving dish. Grate Pecorino over the top, avoiding shyness, and finish with more cracked pepper. Serve.

To make about 1 quart of dressing, use approximately:

• 2 cups sunflower oil (or other mild vegetable oil)
• 1/8 c toasted sesame oil
• 2-3 big spoonfuls mayo
• 3 big spoonfuls of tahini paste
• 3/4 cup apple cider vinegar or rice vinegar
• 1/4 cup tamari or soy sauce
• an inch long nub of fresh ginger
• a few glugs of maple syrup, to taste

Put everything in the blender and mix until smooth. Adjust to taste. I never measure...if it's not salty enough, add more tamari. If it's too acidic, add more oil/mayo and/or maple syrup.

Serves 4

Preparation

Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in large sheet of heavy-duty foil, enclosing completely. Cut off long stems from beet leaves and discard. Thinly slice beet leaves. Rinse leaves under cold water. Wrap leaves in small sheet of heavy-duty foil, enclosing completely.

Place foil package of whole beets directly onto oven rack. Bake 1 hour 15 minutes. Add foil package of beet leaves to oven and bake until beets are tender and leaves are wilted and tender, about 15 minutes longer. Open foil packages and let beets and leaves stand at room temperature until cool enough to handle. Rub beets to remove skins. Cut beets into 1/4-inch-thick slices.

Whisk vinegar, oil and dill in large bowl until well blended. Add beets, beet leaves and onion and toss to coat. Serve warm or room temperature.

Bon Appétit  | May 1996

Makes 4-6 servings

Time: 1 hour

Butter for pan

1/2 c granulated sugar, plus 1 Tbs. for the baking dish

About 1 pound plums, pitted and halved

3 eggs

1 vanilla bean or 1 tsp vanilla extract

3/4 c all purpose flour

3/4 c cream or yogurt

3/4 c milk

pinch salt

confectioners' sugar for the top

• Heat oven to 375. Butter a baking dish that will hold the fruit in one layer; sprinkle it with the Tbs. of sugar, then swirl the sugar around to coat all inner surfaces. Lay the fruit in the dish, cut side down.
• Use a whisk to beat the eggs until foamy. Add the 1/2 c sugar and beat with a whish or electric beaters untnil foamy and fairly thick. Split the vanilla bean in half lengthwise and use a small sharp knife to scrape the seeds into the eggs, discarding the pod.
• Add the flour and continue to beat until thick and smooth. Add the cream, milk, the vanilla extract if you're using it, and the salt. Pour the batter over the fruit and bake for about 20 minutes, or until the clafouti is nicely browned on top and a knife inserted into the middle comes out clean.
• Sift some confectioners' sugar over it and serve warm or at room temp

Salad:

• 3 lbs potatoes, scrubbed and cut into half inch cubes
• chopped green olives
• a few hard boiled eggs
• handful of chopped roasted red peppers (we roast our own and freeze them in the fall)
• a scoop of capers
• fresh carrots, diced up mini
• fresh peas or greens or any other veggie (colored cauliflower is great)
• Fresh herbs (cilantro, dill, basil, thyme, tarragon, anything you like, in any combination)

Steam or boil the cubed spuds until just tender (don't overcook! they keep cooking even after you drain the water). Add the rest of the ingredients to the drained spuds.

Dressing:

I always wing it, but I usually do some combo of the following in the blender to taste:

• glug of olive oil
• a couple big spoonfuls of mayo or vegenaise
• splash of tamari (soy sauce
• little glug of vinegar (cider or red wine is good)
• plop of sweet pickles & their juices (we make our own in the fall and our recipe includes onions)
• salt
• pepper
• dash of Cranky Baby Hot Sauce

Blend. Pour over the potato mixture and mix together.

Sesame Kale Salad

Serves 4-6

1 bunch fresh kale

2 Tbs soy sauce

2 Tbs toasted sesame oil

1 Tbs toasted sesame seeds

1 clove garlic, minced

2 tsp honey or other sweetener

1 Tbs apple cider vinegar

dash of black or red pepper to taste

Strip kale leaves from stems. Chop stems and greens. Steam stems a couple minutes then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to the greens. Mix, chill and serve.

1 large butternut (3 pounds) or several Delicatas

3 Tbs. olive oil

salt and pepper

2 Tbs. butter

2 shallots or onions, finely diced, about 1/3 cups

2 garlic cloves, minced

1/3 cup slivered almonds

1/3 cup peeled pistachios, preferably unsalted, slivered or chopped

1 Tbs grated zest from one Meyer lemon or orange

6 dates, pitted and chopped

2 Tbs. finely chopped parsley

1 Tbs chopped mint

1/4 tsp ground cinnamon

juice of 1 Meyer lemon

Preheat oven to 400. Lightly butter a large baking dish. Peel the neck of the squash and slice into rounds about 1/3 inch thick. Heat the oil in a wide nonstick skellet. Add the squash in a single layer and cook over medium heat until golden, then turn and brown the second side, 8 to 10 minutes each side. When the pan becomes dry, add 1/3 cup water. Cover the pan and steam the squash until tender when pierced with a knife, about 10 minutes. Check while it's cooking and add more water as needed. Season with salt and pepper.

Melt the butter in a med. skillet over med-low heat. Add the shallots and garlic and cook without browning, stirring occasionally, for 5-7 minutes.

Add the nuts, zest, dates, herbs, and cinnamon and raise the heat. Season with 1/2 tsp salt and some pepper. Cook, stirring frequently, for 2 minutes then add the lemon juice, cook for 1 minute more, and turn off the heat.

Arrrange the squash rounds in the baking dish and scatter the dates and nuts over them. Add 1/4 cup water and bake until heated through and the toppin gis barely crisped, about 15 minutes.

Adapted from Deborah Madison's "Local Flavors"

• 2 teaspoons butter
• 1 cup pecan halves
• 2 tablespoons golden brown sugar
• 1 tablespoon Worcestershire sauce
• 1/8 teaspoon (scant) cayenne pepper

• 2 tablespoons seasoned rice vinegar*
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil

• 2 medium apples, quartered, cored, thinly sliced crosswise
• 2 tablespoons fresh lemon juice
• 5 cups thinly sliced Napa cabbage (or combination of cabbages - red, green, savoy, napa)
• 3/4 cup dried tart cherries or cranberries (about 5 ounces)

The Best Fennel Dish Ever, AKA Caramelized Fennel with Honey, Lemon Zest and Chevre

-Cut the fronds and bottom off of 2 bulbs of fennel.

-Stand them on end and slice each bulb into very thin slices the long way.

-Heat 2 TBS of butter in a cast iron skillet, then put the fennel slices in a single layer into the pan.

-If there isn’t enough room, use 2 pans or make 2 batches.

-Brown the fennel about 5 minutes per side over medium heat.

-Don’t turn them until they are very brown on one side.

-After you finish browning the fennel, put it in a bowl.

-Add 2 TBS of honey and 1-2 TBS sherry to the pan and deglaze the pan for 2 minutes stirring often.

-Pour the honey syrup over the fennel.

-Press 1 clove of fresh garlic, then add it to the fennel with a pinch of salt and gently toss.

-Spread the fennel out in a single layer on a large serving plate.

-Zest most of one lemon over top of the fennel.

-Crumble about ¼ cup of chevre cheese over top of the fennel.

Adapted from Deborah Madison's Vegetarian Cooking for Everyone

Salt and freshly milled pepper

2 pounds green or yellow zucchini, freshly grated

2 eggs, beaten

1-2 onions, thinly sliced

1 cup breadcrumbs

2 garlic cloves, finely chopped

1/2 cup parsely or cilantro, chopped

1 Tbs. chopped marjoram or basil

1 tsp. chopped mint

Olive oil as needed

Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the rest of the ingredients together except the oil and the pepper. Quickly rinse the squash, squeeze out the excess water, then stir into the batter. Season with salt and pepper.

Film two large skillets with olive oil. When hot, drop in the batter - 1/4 cup makes a fritter about 3.5 inches across - and cook over medium heat until golden on the bottom. Turn and cook the second side. Serve hot, garnished with cilantro or parsley.

White Bean and Winter Tarragon Soup with Fennel

serves 4

8 ounces Great Northern white beans

2 Tablespoons olive oil

1 medium onion, diced

1 small fennel bulb, diced, about one cup

2 teaspoons grated lemon peel

2 cloves garlic, minced

7 cups chicken stock

1 Tablespoons fresh winter tarragon leaves, chopped*

3 Tablespoons thinly sliced ham, julienned

salt and pepper to taste

Sort through the beans to remove rocks and other items. Put in a container and cover with four inches of water. Soak overnight. Drain off the water.

In a stainless steel pot heat the olive oil. Saut the onion and the fennel until golden. Add the grated lemon peel and the garlic. Cook for one minute to release the flavors. Add the stock, cover the pot and reduce the heat to a simmer. Cook the beans until soft, about one hour.

Stir in the tarragon, reserving 1/2 teaspoon to use for garnish. Add the ham, stirring to blend all flavors. Add salt and pepper to taste. Ladle into decorative soup bowls and garnish with the remaining tarragon.

* French tarragon can be substituted for winter tarragon.

A simple, easy, and delicious way to enjoy the best flavors of summer: basil & tomatoes!

An array of tomatoes, preferably different colors

A handful of basil

Mozzarella - fresh or packaged

Good olive oil

Sea Salt

• Slice your tomatoes about 1/4" thick, into rounds. If the tomatoes are really big, you can cut the rounds in half.
• Slice your mozzarella into rounds, 1/4" thick.
• Arrange your tomatoes atop your mozarella, garnish with a basil leaf (or sliced ribbons of basil, for a slightly less intense flavor)
• Arrange on a plate and drizzle all over with good olive oil and a sprinkle of sea salt.
• Enjoy as an appetizer or center-of-the-plate treat!

thought I would share this recipe because it turned out SO WELL- had 2 weeks worth of cilantro- was heading out of town and had to save it somehow so made "bastard pesto" thusly:

garlic cloves with olive oil in the blender til fine- cilantro leaves til green paste- then a whole block of cotija (mexican casa fresca) cheese and olive oil til fine paste-

have so far used it in quiche (added 1/3 cup to egg milk mix) and on good bread the same as pesto- it is WONDERFUL

Couscous with Kohlrabi and Chermoula Dressing

Borrowed from From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce.

1-2 tsp minced garlic

2 Tbs. minced cilantro

2 Tbs. minced fresh parsley

1 tsp. paprika

½ tsp. cumin

salt

3 Tbs. fresh lemon juice

3 Tbs. olive oil

2-3 cooked couscous, cooled to warm temperature

2 cups peeled, diced kohlrabi

½ cup diced radishes and/or spring turnips

16 kalamata or oil-cured black olives

½ cup crumbled feta cheese

Mixe garlic, cilantro, parsley, paprika, cumin and alt to taste. Stir in lemon juice and olive oil. toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes/turnips, and olives. Sprinkle with feta. Serves 6.

yield: Makes 8 first-course servings

This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.

Ingredients

Spice mix

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 teaspoon yellow mustard seeds
• 1 teaspoon black peppercorns

Soup

• 6 tablespoons extra-virgin olive oil
• 4 stalks chopped celery
• 1 1/2 cups chopped onion or shallot
• 1 cup chopped carrots
• 1/4 cup chopped peeled fresh ginger (from about 3-inch-long piece)
• 6 garlic cloves, chopped
• 1 pound bell peppers, chopped
• 1 3/4 cups chopped fresh fennel bulb
• 3 pounds tomatoes, diced (about 8 cups)
• 5 1/4 cups vegetable broth

• 2 teaspoons (about) hot pepper sauce

• 1 pound fresh crabmeat, picked over
• Thinly sliced radishes (optional)
• Chopped fresh chives (optional)

Preparation
For spice mix:
Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely.
For soup:
Heat oil in heavy large pot over medium-high heat. Add celery, onion/shallots, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes.
Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.

Being the web guy for Valley Flora has it's benefits. Each week brings cucumbers, radishes, carrots, cabbage, tomatoes, squash and any number of odd but tasty items that pile up -- hey a geek can only eat so many vegetables between pizza and espresso!

 Oh I grill and salad to my hearts content but each Wednesday yet more produce comes and I'm still left over with whatever I didn't get around to gnoshing on the previous week. Fresh food is wonderful but what's worse is watching it slowly wilt into mush so I hit on a simple solution: Vinaigrette Slury

 I have a big covered stainless steel bowl in my fridge filled with vinegar, olive oil, chopped up garlic, some basil, cilantro, black pepper, a bit of marjoram, some jalapeno or crushed red pepper and Dijon mustard -- a classic vinaigrette but heavy on the vinegar (I use a combo of red wine and apple cider vinegar). As the Valley Flora Veg get a little on the squishy side I just chop them up and throw them in the bowl. Cucumbers, tomatoes & onions do especially good in this bath, but squashes, and even spinach will soak up the goodness for quite a while without turning to yuk.

 So whatever I'm making, I just grab out some of that pickled veg and add it. For fresh salads it's great as a bit of spice and vinegar, it's freaking awesome on hot bagels with creme cheese and even better as a crunch on a taco or as a side to a nice bit of lamb. Best part is, it doesn't go bad!

So don't despair if your veg are going soft -- just open up a vinegar spa in your fridge and let them soak

BTW: Lee's Bees Honey just went live with a bunch of Oregon honey just south at Cape Blanco so check out the new site.  Still working on it but I think it's going to be pretty cool.

-Zachary the VF web geek

Ingredients:
1 head red cabbage, cut into 2" pieces
A few radishes, cut into half moons
5 c water
2 Tbs. sea salt
2 Tbs. ginger, minced
1 clove garlic, minced
1 green onion, chopped
1/2 tsp cayenne
 
Instructions:

• In a large bowl combine water, 1.5 Tbs. salt, cabbage & radishes. Set aside on counter for 12 hours.
• Remove cabbage & radish from soaking liquid and combine with ginger, garlic, onions, cayenne & 1/2 tsp. salt.
• Put into a jar or crock. Pour soaking liquid over vegetables up to 1 inch from the top.
• Cover loosely with a clean cloth and set aside on the counter for 3-7 days.
• Enjoy plain as or as a condiment with other foods.

From "Healing with Whole Foods," Pitchford 2002.
 
 
 

 
Sicilian Pesto
 
Recipe adapted from Marcella Says (2004) by Marcella Hazan
 
2 oz. (about ½ heaping cup) whole, roasted almonds
 
2 whole garlic cloves, peeled
 
4 Tbsp. extra virgin olive oil
 
2 Tbsp. grated pecorino romano cheese
 
½ cup tightly packed fresh arugula leaves
 
¼ tsp. dried red chile pepper flakes
 
3 to 4 firm, fresh plum tomatoes, seeded and chopped
 
1 tsp. fine sea salt                
 
Put all ingredients in a food processor and process to a creamy consistency. Taste and correct for salt. Toss with drained pasta that is still piping hot in a warm bowl. Serve immediately.
 
Makes enough pesto for 1 pound of pasta. 
 
This was always very popular at The Breadworks. Nice and spicy is best. Lots of red pepper flakes!
 
Also refreshing made with fresh mint leaves. Yum!
 
Enjoy.

• 2 1/2-pint containers fresh raspberries
• 3/4 cup raspberry liqueur

Combine raspberries and liqueur in small bowl. Let soak at room temperature at least 1 hour and up to 3 hours. do ahead Can be made 1 day ahead. Cover; chill.

• 1 cup water
• 1/2 cup chopped onion
• 2 tablespoons Sherry vinegar
• 1 teaspoon caraway seeds, toasted
• 1 teaspoon sugar
• 3/4 teaspoon dry mustard
• 1/3 cup olive oil
• 1 head of red-leaf lettuce, torn into bite-size pieces
• 3 large (outer) celery ribs, very thinly sliced on a long diagonal (about 3 cups)
• 1 cup tender inner celery leaves, coarsely chopped

Simmer water and onion in a small saucepan, uncovered, until onion is softened and most of water is evaporated, 10 to 15 minutes. Purée in a blender with vinegar, caraway seeds, sugar, mustard, and 1/2 teaspoon salt. With motor running, add oil in a slow stream and blend until dressing is emulsified.
Combine lettuce, celery, and celery leaves in a large bowl and toss with just enough dressing to coat.
Adapted from epicurious.com

• 4 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 3 globe artichokes, trimmed and halved lengthwise
• 1 1/4 cups dry white wine
• 3 whole sprigs fresh mint or thyme
• Kosher salt and freshly ground black pepper to taste

1. Heat the olive oil in a heavy saucepan over medium heat.
2. Add the garlic and sauté, stirring, for about 30 seconds.
3. Add the artichokes and toss until they're coated with oil.
4. Add the wine, mint or thyme, salt, and pepper. Bring to a boil.
5. Cover, reduce heat to medium-low, and simmer for 20 minutes.
6. Discard the thyme (if using).
7. Transfer the artichokes to a plate, drizzle them with pan juices, and serve.
Adapted from epicurious.com

Makes 8 servings
 
For stuffing:

• 4 cups fine fresh bread crumbs from an Italian loaf (1/2 pound)
• 1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
• 3 tablespoons finely chopped garlic (5 cloves)
• 1/2 cup finely chopped flat-leaf parsley
• 1/2 cup minced sweet soppressata (dried Italian sausage; 2 1/2 ounces)
• 1 cup finely chopped provolone cheese (1/4 pounds)
• 1/4 cup olive oil

For artichokes:

• 8 medium artichokes (8 to 9 ounces each)
• 1 lemon, halved
• 1 cup water, divided
• 1 cup reduced-sodium chicken broth, divided
• 1 cup olive oil, divided
• 1 tablespoon finely chopped garlic, divided

• Equipment: a 6- to 8-qt pressure cooker or a wide 4- to 6-qt heavy pot with a tight-fitting lid

Make stuffing:
Preheat oven to 350°F with rack in middle.
Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until pale golden, about 10 minutes. Cool completely, then toss with parmesan, garlic, parsley, soppressata, provolone, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Drizzle oil (1/4 cup) over crumbs and toss to coat.
Trim and stuff artichokes:
Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
Separate leaves slightly with your thumbs, then pull out purple leaves from center and enough yellow ones to expose fuzzy choke. Scoop out choke with a melon-ball cutter or small spoon, then squeeze some juice from other lemon half into cavity. Repeat with remaining artichokes.
Spoon about 2 tablespoons stuffing into cavity of each artichoke and, Starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded teaspoon stuffing between each leaf.
Cook artichokes:
Put 1/2 cup water, 1/2 cup broth, 1/4 cup oil, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper in pressure cooker (without insert) or pot and arrange 4 stuffed artichokes in liquid in 1 layer. Drizzle with 1/4 cup oil.
If using pressure cooker, seal lid and cook at high pressure, according to manufacturer's instructions, 13 to 15 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes. Transfer cooked artichokes, along with any liquid, to a shallow bowl and keep warm, loosely covered with foil.
Repeat procedure to cook remaining stuffed artichokes. Transfer artichokes with tongs to 8 shallow soup bowls and spoon cooking liquid around them.

Adapted from epicurious.com
 

Makes 4 servings
 
1 bunch Swiss chard, stems stripped and coarsely chopped and wet
1 1/2 Tbsp. olive oil
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh lemon juice
 
1.  heat large, deep skillet over medium high heat
2.  Add olive oil and garlic; saute 15 seconds.
3.  Add the wet chard one handful at a time.  Stir after each addition.  After all the chard has been added, reduce heat to low, cover and cook 5 minutes or until chard is wilted but still bright green.
4.  Remove the lid, raise heat to high and cook until all liquid has evaporated, 2-3 minutes.  Season with salt and pepper.  Serve immediately with a squeeze of lemon juice.

Makes 8 servings
 
3 Tbsp. olive oil
2 lbs. leeks, well washed and sliced
1 lb. Swiss chard, chopped
 
1.  Heat oil in large pan over medium heat; add leeks and chard stalks.  Season with salt and pepper.  Cover, reduce heat and cook until tender, about 8 minutes.
2.  Add chard leaves; cover.  Simmer until wilted, about 5 minutes.  Serve at once.

• 3/4 cup French green lentils
• 6 cups 1-inch pieces peeled seeded  pumpkin
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon hot paprika
• 1/2 teaspoon sea salt
• 4 cups greens or torn lettuce leaves
• 1 cup soft goat cheese, crumbled
• 1/4 cup thinly sliced mint leaves
• 1 tablespoon red wine vinegar

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with greens, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
Adapted from epicurious.com

• 5 plum tomatoes, each cut lengthwise into 4 slices
• 1/4 pound green beans, trimmed
• 2 tablespoons fresh orange juice
• 1/4 teaspoon fresh lemon juice, or to taste
• 1/4 teaspoon freshly grated orange zest
• a heaping 1/4 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon minced shallot
• 1 cup mixed baby salad greens or torn lettuce leaves

Preheat oven to 450° F. and lightly grease a baking sheet.
Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
From epicurious.com

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 2 cups diced tomatoes
• 2 pounds winter squash, peeled and chopped
• 4 ounces green beans, trimmed, cut into 1-inch pieces
• 1 15- to 16-ounce can black beans, rinsed, drained
• 1 tablespoon minced seeded jalapeño chili
• 1/2 cup chopped fresh cilantro

Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.
Adapted from epicurious.com

• 4-8 ears corn in husks, outer layer of husks discarded or torn into strips for tying corn

Prepare grill.
Peel back corn husks carefully, without breaking off, and discard silks. Fold husks back into place and tie ends together with strips of outer husk or kitchen string. In large bowls cover corn with cold water and soak 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals, turning occasionally, 15 minutes.
From epicurious.com

• 4 tablespoons vegetable oil
• 2 sweet onions (such as Maui), chopped
• 8 ears white corn, kernels removed from cobs (about 8 cups), cobs reserved
• 10 cups water

• 3/4 cup whipping cream
• 1/2 cup chopped fresh basil

Heat 2 tablespoons vegetable oil in heavy large pot over medium heat. Add half of onions and sauté until translucent, about 5 minutes. Add corn cobs and 8 cups water. Simmer until liquid is reduced to 4 cups, about 25 minutes. Cool slightly. Refrigerate overnight. Strain corn broth; discard cobs.
Heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add remaining onions and sauté until soft, about 5 minutes. Add corn kernels and sauté until almost tender, about 15 minutes. Add strained corn broth and remaining 2 cups water. Simmer uncovered 40 minutes. Cover and simmer until corn is very tender, about 20 minutes longer. Cool slightly.
Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with basil and serve.

• 3 tablespoons butter
• 6 green onions, thinly sliced
• 1/4 cup minced shallots
• 1 pound fresh shiitake mushrooms, stemmed, caps sliced (or substitute wild mushrooms like morels)
• 1/2 cup dry white wine
• 8 ounces fresh peas, shelled
• 1/2 cup whipping cream

• 1 pound fettuccine

• 3 ounces thinly sliced prosciutto, cut into thin strips
• Chopped Italian parsley

Melt butter in heavy large skillet over medium-high heat. Add green onions and shallots and sauté until onions soften, about 2 minutes. Add mushrooms and wine. Cover skillet and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Reduce heat to medium-low. Add peas and cream; simmer until peas are tender, about 5 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
Return pasta to same pot. Mix in mushroom sauce and prosciutto; season with salt and pepper. Transfer to large bowl; sprinkle with parsley and ser

• 1 teaspoon cumin seeds
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/8 cup extra-virgin olive oil
• 1 1/2 tablespoons chopped fresh dill

• 2 cups fresh shelled peas (from about 2 pounds peas in pods) or 1/2 pound frozen petite peas
• 1/2 bunch radishes, trimmed, halved, thinly sliced
• 1/2 cup crumbled feta cheese (about 2 ounces)

Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. 
Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. Divide salad among bowls. Serve.

• 3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber
• 1 cup plain yogurt
• 2/3 cup sour cream
• 1/2 teaspoon English-style dry mustard, or to taste
• 1/4 cup chopped fresh mint leaves
• cucumber slices and mint sprigs for garnish

In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.
Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.

Makes 6 servings
 
3 medium cucumbers
4 riped tomatoes, cut in 1 inch chunks
1/2 onion, diced
1/4 cup white vinegar
1/2 cup sugar
salt and black pepper, to taste
 
1.  Peel cucumber and quarter lengthwise.  Remove seeds.  Cut into chunks and place in serving bowl.
2.  Add tomatoes and onion to bowl.
3.  Whisk together vinegar, sugar, salt and pepper until sugar and salt dissolve.  Pour over vegetables.
4.  Refrigerate 30 minutes; serve.

• 1 pound  turnips (more with greens attached)
• 3/4 pound baby carrots (about 2 pounds with green attached)
• 1 1/2 tablespoons unsalted butter
• 1/2 teaspoon sugar

Trim turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired.  In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
Adapted from epicurious.com

• 1 1/2 pounds turnip greens or other braising greens (see cooks’ note, below), tough stems discarded and greens torn into small pieces
• 1 (1/2 to 3/4-pound) ham hock, rinsed
• 3 1/2 cups water
• 2 Gala apples
• 3/4 pounds turnips, peeled and cut into 1/2-inch pieces
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons sugar
•  1 1/2 tablespoons unsalted butter, cut into pieces

Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.
Meanwhile, peel apples and cut into 1/2-inch pieces.
Add turnips and apples to greens with vinegar, sugar, and 1/4 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.
Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.
 •Any braising green such as kale, collards, or beet greens can be substituted for or combined with the turnip greens. Cooking times will vary.
•Dish can be made 1 day ahead and chilled.
Adapted from epicurious.com

2 medium russet-style potatoes, scrubbed
2 zucchini
2 eggs
1 tsp.  onion powder
1 1/2 Tbsp.  olive oil, divided
 
1.  Shred potatoes and zucchini.  Place in bowl.  Add eggs and onion powder; mix well.
2.  Heat 1 tsp. oil in a large skillet over medium heat.  Working in batches, spoon mixture, 1/4 cup at a time, into heated skillet.  Leave an inch or more betweet fritters.
3.  Cook 5 minutes or until light brown on bottom;  turn and cook on second side 3-5 minutes or until browned.  Replenish oil in skillet as needed.
4.  Serve with your choice of condiments;  marinara sauce, ketchup, apple sauce, sour cream, etc.

Makes 4 servings
 
2 Tbsp.  olive oil
2-3 Tbsp.  lemon pepper
1 Tbsp. dried rosemary
1 lb.  new potatoes, scrubbed and dices
1 1/4 lbs. summer squash;  combination zucchini, crookneck, etc., in 1 inch cubes
1 large red onion, cut into 1 inch chunks
 
1.  Put oil, lemon pepper, rosemary (crush first) and potatoes into plastic bag.  Shake well to coat.
2.  Add squash to bag;  shake again to coat.
3.  Spread veggies on shallow baking pan.  Roast at 400 degrees for 30 minutes.  Increase oven temperature to 450 degrees, stir vegetables, and continue roasting until brown, about 20 minutes. 

Makes 5 or 6 half-pint jars
 
1 qt.  strawberries (to make 2 cups crushed)
4 cups sugar
1 package powdered pectin
1 cup water
 
Note;  If jam is too firm or tends to separate, stir.  If it is too soft, bring it to a boil; it will thicken when cool.
 
1.  Sort, wash, and drain berries.  Remove tops.  Crush berries; place in a large mixing bowl. 
2.  Add sugar, mix well, and let stand 20 minutes. stirring occasionally.
3.  Dissolve pectin in water;  boil 1 minute.
4.  Add pectin solution to berry mixture;  stir 2 minutes.
5.  Pour jam into freezer containers or canning jars, leaving 1/2 inch space at the top.  Cover containers and let stand at room temp. for 24 hours or until jam has set. 
6.  Store up to 3 weeks in refrigerator or up to a year in the freezer.  Once a container is opened, refrigerate and use within a few days.

• 1 tablespoon unsalted butter
• 2 tsp. olive oil
• 1 bunch radishes, greens discarded and radishes halved lengthwise, then sliced crosswise 1/4 inch thick
• salt and pepper to taste
• 1/2 cup water
• 1 bunches arugula, coarse stems discarded and cut into 2-inch lengths

Heat butter with oil in an 8-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add arugula and sauté, stirring, until wilted, about 1 minute.
Adapted from epicurious.com

Makes 4 Servings
1/2 lb. radishes, trimmed and halved
1 Tbsp  honey
1 Tbsp. butter
1 tsp. cinnamon
 
1.  Steam radishes 5 minutes
2.  Drain and arrange in a shallow baking dish.
3.  Combine honey, butter, and cinnamon in a small saucepan.  Warm and stir until butter is melted.
4.  Pour over radishes.  Bake uncovered at 350 degrees until tender, about 30 minutes.

yield: Makes 8 first-course servings

• 2 navel oranges (1 pound total)
• 2 fennel bulbs, stalks discarded and bulbs halved lengthwise
• 1 1/2 tablespoons white-wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 2 heads escarole (2 pounds total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces

Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

Makes 6-8 servings
4 medium sized beets
2 sprigs of basil, chopped
1/2 onion, chopped
2 eggs, beaten
salt and black pepper, to taste
1/4 to 2/3 cup flour
olive oil
mozzarella cheese
burger buns
 
1.  Trim beet tops and root.  Shred the beet in a food processor; transfer to a bowl.  Add basil, onions, eggs, salt and pepper; mix.
2.  Mix in just enough flour to make the mixture stick together.  Form into 4-inch patties about 1/2 inch thick.  (Don't make them too thick or the centers won't cook well.)
3.  Heat 1/4 inch of olive oil in a skillet over medium-high heat.  Fry patties 2-3 minutes on one side, until crispy.  Turn, place a slice of mozzarella on top and fry 2-3 minutes more, until crispy.
4.  Place hot on bun; serve immediately.

Makes 6 servings
 
2 large cloves of garlic, minced
3 Tbsp. olive oil
Salt and black pepper, to taste
1 head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
1 bunch fresh parsley, chopped
 
1.  Combine garlic, olive oil, salt and pepper in a casserole dish.  Add cauliflower, and toss to coat well.
2.  Bake 25 minutes at 425 degrees, stirring once halfway through.
3.  Sprinkle top with Parmesan and parsley, and broil 3-5 minutes, until golden brown.

Makes 4 servings
 
1/2 cup chicken broth
1/2 tsp. dried thyme
3 cups broccoli or romanesco florets
2 Tbsp. sour cream
2 tsp. flour
2 tsp. Dijon mustard
 
1.  Bring broth and thyme to a boil over high heat.  Add broccoli or romanesco.  Return to a boil.
2.  Reduce heat, cover and simmer 5 minutes, or until tender-crisp.  Retain cooking liquid, and remove broccoli;  keep warm.
3.  Blend sour cream, flour, and mustard.  Stir into cooking liquid still in saucepan.  Cook and stir over medium heat until thickened, about 2 minutes;  cook and stir 1 minute more, but do not boil.  (If sauce is too thick, add more broth, 1 Tbsp. at a time)
4.  Return broccoli to saucepan with sauce.  Stir gently until coated.  Serve at once.
 

Makes 4 servings
 
3 Tbsp. peanut oil
1 tsp. salt
1 1/2 lb. pac choi
4 garlic cloves, chopped
 
1.  Heat wok over high flame 1 minute.  Add the oil and heat.  When it is very hot (almost smoking), add salt, garlic, and pac choi. 
2.  Stir-fry until pac choi is wilted, about 3 minutes.
 
Serve as a side dish!

Makes about 1 cup
 
2 cups fresh basil leaves
3 cloves garlic
2 Tbsp. pine nuts or English walnuts
1/2 c. olive oil
salt, to taste
1/2 cup freshly grated parmesan cheese
 
1. Place basil, garlic, nuts, oil, and salt in food processor or large mortar and pestle.  Puree until smooth.
2. Stir in parmesan.

Makes 4 servings
 
12-20 asparagus spears
1/4 tsp. grated lemon peel
1 Tbsp. fresh lemon juice
1 Tbsp. chicken broth
3/4 tsp. dijon mustard
1/2 tsp. olive oil
salt and black pepper
lettuce leaves
 
1.  Place asparagus in a single layer on baking sheet.  Spray with vegetable oil spray.
2.  Roast asparagus in 500 degree oven for 10 minutes, or until crisp-tender and lightly browned.
3.  Meanwhile, combine peel, juice, broth, mustard, olive oil, salt and pepper to taste in a screw top jar.  Cover and shake until blended.
4.  Place asparagus on a lettuce lined serving plate.  Drizzle vinaigrette over asparagus.  Toss gently to coat.
 
Note:  Good warm, cold, or at room temperature!

Makes 12 servings
 
1/2 cup chopped walnuts (or other nuts)
1/2 cup honey
6 large apples
butter
1/2 tsp. cinnamon (optional)
boiling water
 
1.  Mix nuts with honey.  Core apples to within 1/2 inch of bottom, being careful not to pierce the bottom of the apples.
2.  Fill the cavity with walnut-honey mixture.  Dot the top of each apple with butter and, if desired, sprinkle the cinnamon.
3.  Place the apples in an ovenproof dish just big enough to hold them.  Pour boiling water to 1 inch level; cover with foil.
4.  Bake 30 minutes at 375 degrees, or until tender but hold shape.  Serve warm or cold.

Serves 8
Use your pie pumpkin to make a good old, traditional pumpkin pie!

Ingredients

• 2 cups fresh pumpkin puree (cut pumpkin in half, bake 'til soft, scoop out flesh and puree in a food processor)
• 1 tablespoon crystallized ginger
• 1 1/4 cups half-and-half
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2/3 cup (packed) light-brown sugar
• 3 large eggs, lightly beaten
• 2 large egg yolks, lightly beaten
• 1/8 teaspoon ground white pepper
• 1 9 inch pie shell, chilled
• Sweetened whipped cream (optional)

Preparation
1. Preheat the oven to 425°F.
2. Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes. Transfer to a bowl; whisk in the next eight ingredients until well blended. Reserve.
3.Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust. Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes. Remove the foil; bake 5 minutes more. Remove shell from oven. Reduce the oven temperature to 350°F.
4.Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60 minutes. Cool on a rack. Serve dolloped with sweetened whipped cream, if desired.

Serves 8-10
Slow-cooked, jammy shallots are an sumptuous and unexpected addition to these buttery mashed potatoes.

Ingredients
For shallots:

• 3 tablespoons unsalted butter
• 3 tablespoons sugar
• 1 pound small shallots, peeled
• 2 sprigs fresh thyme
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For potatoes:

• 3 pounds Yukon Gold potatoes
• 1/2 cup whole milk
• 6 tablespoons unsalted butter, at room temperature
• 1/3 cup sour cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

• Special equipment: large heavy skillet with lid

Preparation
Make shallots:
In skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.
Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.
Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. (Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.)
Make potatoes:
Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)
In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. (Potatoes can be mashed up to 1 day ahead and refrigerated; rewarm in microwave before serving.) Top with shallot confit and serve immediately.

yield: Serves 4

• 2 cups thinly sliced carrots
• 2 tablespoons unsalted butter
• 1/2 cup water
• 1 tablesoon sugar
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• chopped parsley

Preparation
Diagonally cut carrots into 1/8-inch-thick slices. In a heavy saucepan combine all ingredients and cook, covered, over medium high heat, stirring occasionally, until tender and a glaze has started to form-about 15 minutes. Garnish with parsley.

Ingredients

• 1 1/2 pounds Yukon Gold potatoes
• 1 1/2 pounds celery root (celeriac)
• 1 cup heavy cream
• 1/4 cup chopped chervil

• Equipment: a food mill or potato ricer

 makes 4 servings
Preparation
Peel potatoes and celery root. Cut into 1-inch chunks. Steam in a large steamer set over boiling water, covered, until very tender, 30 to 40 minutes.
Force through food mill into a bowl. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Season with additional salt.
Cooks' note: Purée can be made 2 days ahead and chilled. Reheat gently.

Another great roasting combo! Also great roasted alongside a turkey, if you're thinking Thanksgiving thoughts.....Serves 4.
 

• 2 medium kohlrabi
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons finely chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 lb butternut squash
• Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan

Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)
Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.
Stir kohlrabi, turning it, then push it to one side of pan.
Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).
Toss vegetables to combine and transfer to a dish.

Simple and quick. Serves 6-8
 

• 1 lb fresh Savoy cabbage
• 2 to 4 tablespoons butter
• salt and freshly ground pepper
• an extra knob of butter

 
Preparation
Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.

I baked my Sunshine Winter Squash as Zoe suggested to make Raviolis with brown butter  and hazelnut sauce. Since I had extra squash left, I substitued the squash for pumpkin in this recipe. If you like pumpkin and think anything is better with a little chocolate, you will like this recipe.
 

 

• 3/4  cup all-purpose flour
• 1-1/2  tsp. pumpkin pie spice
• 1  tsp. baking powder
• 1/4  tsp. salt
• 3  eggs
• 1  cup granulated sugar
• 3/4  cup canned pumpkin
• 1/2  cup whipping cream
• 1/2  of an 8-oz. pkg. cream cheese, softened
• 1/2  cup powdered sugar
• 1  Recipe Chocolate Cream Icing, below
•   Pumpkin pie spice

Directions
1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.
2. In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
3. For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.
4. If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.
5. Store cake, loosely covered, in refrigerator. Makes 8 servings.
6. Chocolate Cream Icing: In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.
 
Recipe from Better Homes and Gardens Magazine, http://www.bhg.com/recipe/layer-cakes/pumpkin-sandwich-cake/

Serves 8.
 

To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
• 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
• Coarse kosher salt
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon chopped fresh rosemary
• 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Preparation
Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

You can toss any veggies you like into this basic curry. It would be great with Brussels sprouts, broccoli, romanesco, potatoes, other winter squash or any root vegetable.
 
Serves 4.
 
2 Tbs. oil
1 onion or 1 large leek, chopped
1 Tbs. curry powder
1 Tbs. minced fresh ginger
1.5 pounds butternut squash, peeled and roughly chopped
1 c. coconut milk, stock or water
salt and freshly ground pepper
chopped fresh cilantro for garnish (optional)
 
Put the oil in a pot or deep skillet over med-high heat. Add onion and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes more.
 
Add the squash and coconut milk and sprinkle with salt and pepper. Bring to a boil, cover and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check periodically to make sure there is adequate liquid. If the squash is done and there is ample liquid, turn up the heat, take the lid off and cook down until the consistency is thicker than stew.
 
Taste and adjust seasonings, garnish and serve warm.

Serves 6. Takes about 45 minutes - a quick, easy fall soup!
 
Ingredients:

• 4 bacon slices (optional)
• 4 large garlic cloves, chopped
• 1 teaspoon caraway seeds
• 2 pounds butternut squash, peeled, seeded, and chopped
• 1/2 pounds carrots, chopped
• 1 apple, peeled, cored, and chopped
• 3 thyme sprigs
• 2 bay leaves
• 3 1/2 cups veggie or chicken broth
• 2 cups water
• 1 to 1 1/2 teaspoons cider vinegar

 
Preparation:
Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. If skipping the bacon, substitute butter or olive oil for the fat. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

Makes one 9-inch pie, inspired by a recipe from New Tastes from Texas
Pie Crust

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup butter (1 stick), frozen
• 3 to 4 tablespoons cold water

Pumpkin Filling

• 1 cup cooked pumpkin purée
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons sugar
• 1 large egg, beaten until frothy
• 1 tablespoon heavy cream
• 1 tablespoon unsalted butter, softened
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• Pinch of ground allspice
• Pinch of ground nutmeg

Pecan Syrup

• 3/4 cup sugar
• 3/4 cup dark corn syrup
• 2 small eggs
• 1 1/2 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 pinch salt
• 1 pinch ground cinnamon
• 3/4 cup pecan pieces

Whiskey Butter Sauce

• 4 tablespoons unsalted butter (1/2 stick)
• 1/3 cup sugar
• 1 large egg
• 1/2 tablespoon very hot water
• 1/4 cup heavy cream
• 1/4 cup bourbon whiskey

 
Preparation
Pie Crust
Combine the flour and salt in a mixing bowl. Using a cheese grater, grate the frozen butter in and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
Pumpkin Filling
Preheat oven to 375. Cut your pumpkin in half, scoop out the seeds, and bake cut-side-down until soft. Scoop out flesh and mash or puree in a food processor or blender. Note: you will probably have plenty of pumpkin for more than one pie. If so, you can freeze the puree in freezer safe containers for later use.
 
Combine all the filling ingredients thoroughly in a medium bowl; set aside.
Pecan Syrup
Combine all the ingredients thoroughly in a medium bowl; set aside.
Assembly
Preheat the oven to 325°F. Grease a pie pan.
Roll out the dough on a lightly floured work surface to 3/16 inch. Carefully place the dough in the greased pan. Press firmly in place and trim the edges. Chill for 15 minutes in the freezer.
Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce, or good old whipped cream.
Whiskey Butter Sauce
Melt the butter in the top of a double boiler set over gently simmering water.
Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

Adapted from Gourmet...
 

 
Makes 8 servings (about 10 cups)

The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls.

 
subscribe to Gourmet
alias link is https://w1.buysub.com/loc/GMT/gmt_recipe_link-->
Ingredients
For roasted squash

• 8 (1- to 1 1/4-pound) acorn squash
• 3 tablespoons vegetable oil
• 1 tablespoon kosher salt

For soup

• 1 large onion, chopped
• 1 1/2 tablespoons vegetable oil
• 5 medium beets (about 2 pounds without greens), peeled and cut into 1-inch pieces
• 1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 4 to 5 cups water
• 2 tablespoons cider vinegar
• 1 tablespoon packed light brown sugar

Preparation
Roast squash:
Preheat oven to 375°F.
Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.
Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total.
Make soup while squash roast:
Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.
Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.
Serve soup in squash bowls.
Cooks' notes: • Squash flesh shrinks during baking; if a small hole forms, serve soup in squash but set in a soup bowl.
• Soup can be made 3 days ahead and chilled, covered.

Stir-Fried Bok Choy and Cabbage
An easy stir-fry that will help you put your pac choi and (some of) that lunker of a red cabbage from a few weeks ago to good use...

• 1 pound pac choi
• 3 tablespoons vegetable oil
• 3 garlic cloves, finely chopped
• 1 pound red cabbage, cored and thinly sliced
• 1/2 teaspoon Asian sesame oil
• 1 teaspoon sesame seeds, toasted

Preparation
Trim 1/8 inch from bottom of pac choi, then quarter lengthwise and thinly slice crosswise.
Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a drop of water evaporates instantly. Pour vegetable oil down side of wok, swirling to coat sides. Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes. Add bok choy and stir-fry until ribs are crisp-tender, about 4 minutes. Serve drizzled with sesame oil and sprinkled with sesame seeds.

2 T. olive oil
2 fennel bulbs, sliced paperthin
2 leeks (white part only) sliced paperthin
1 lg sweet onion
3 tsp. dried oregano
1 1/2 tsp. fennel seeds
1 T. chopped jalepeno pepper
4 lg tomatoes chopped
1/2 cup orange juice
 2 cans chopped clams plus liquid
1 pound sea scallops
1/4 cup fresh basil, chopped
1.  Warm oil over medium heat in a heavy, large pot.
2. Add next 6 ingredients (through peppers), saute until tender, about 7 min.
3. Add tomatoes and orange juice.
4. Add clams and scallops.  Cover pan, reduce heat, and simmer for 5 minutes.  Be careful not to overcook.
5. Sprinkle with fresh basil and serve. 
Makes 8 servings.
 

Fall is when the wild mushrooms, particularly Chanterelles, start mysteriously popping out of the dark forest duff around here. It's also when the corn is ripe, making a perfect marriage. This soup would go great with a pile of steamed kale, drizzled in olive oil and a splash of cider vinegar and salt.
 
Corn Chowder with Bacon, Crab and Chanterelle Mushrooms

Ingredients

• 4 ears fresh yellow corn
• 4 cups chicken or veggie broth
• 3 cups whipping cream (or milk or milk substitute if aiming for a lower fat soup)

• 2 tablespoons olive oil
• 7 bacon slices, cut crosswise into 1/4-inch-wide strips (optional)
• 1 1/2 cups finely chopped onion
• 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
• 3/4 cup finely chopped celery (i didn't have any and went without - it was fine)
• 1 teaspoon fennel seeds
• 1 3/4 pounds potatoes, peeled, cut into 1/2-inch cubes
• 1-2 colored sweet peppers, diced

• 2 tablespoons (1/4 stick) butter
• 6 ounces fresh chanterelle mushrooms, thickly sliced
• 2 tablespoons dry Sherry
• 1 teaspoon fresh thyme leaves, or 1/2 tsp. dried

• 1 pound fresh crabmeat (optional)
• 2 tablespoons chopped fresh parsley

Preparation
Cut kernels off corn cobs. Set kernels aside and put the cobs into a large heavy saucepan. Peel the potatoes. Set diced spuds aside and add peels to saucepan. Chop the leeks. Save the butt ends and the leaves, chop up, rinse and combine with the corn cobs, broth, and cream. Simmer 5 minutes, being careful not to scorch the cream. Remove from heat.
Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes and sweet peppers. Strain cobs, leek leaves and potato peels from cream mixture; add strained stock into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.

Carrot bread from my mother years ago so unable to attribute to any original source.  So easy to make.
Ingredients:
1 1/3 C sugar
1 1/3 c water
4 Tablespoons butter
1 C grated raw carrots
1 C raisens
1 tsp. salt
2 tsp. cinnamon
1/2 tsp allspice
1/4 tsp. nutmeg
1/4 tsp . clove
2 C flour
1 tsp. baking powder
1 tsp. baking soda
1 1/ 2  C walnuts.
Combine sugar, water, butter, carrots, raisens, spices, salt. stirring well, bring to boil. Boil 5 min. Cool. ( overnight is fine)
Stir together all dry ingredients. Add  to boiled mixture. beat well.  Add nuts. Pour into   greased & dusted with flour  loaf pan
Bake  350 degrees for about an hr.
PLEASE NOTE:  Valley Flora large carrots so sweet that I reduced the sugar to 1 c.  Bet one could even use less as bread still quite sweet
Despite the sugar   I would consider this a " healthy" bread and good and spicy.Maybe one could reduce the spices also if more to your taste.& maybe the carrot flavor would shine through more.  Also even if the tooth pick comes out clean before the 1 hr. keep baking. Mine was soggy in the middle. But still delightful especially when reheated. Addicting really.
 

 
 
Ingredients

• Sourdough bread, cut into 1″ cubes (about 3 cups)
• 3 tablespoons extra virgin olive oil
• 1 clove of garlic, finely chopped
• 2 summer squash, sliced on a diagonal
• 1 bell pepper, seeded and cut into 1″ cubes (use red, orange, or yellow for nice color!)
• 6-8 cherry tomatoes cut in half, or chopped heirloom or slicing tomatoes
• 1/2  onion, cut in 1″ cubes
• 4-5 fresh basil leaves, cut in strips

Vinaigrette

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tsp Dijon mustard
• Salt and Pepper to taste

Directions

1. Preheat oven to 350 degrees. On a baking sheet, spread out the chopped garlic, onion, squash, peppers and tomatoes and coat with one tablespoon olive oil. Roast for 15-18 minutes, stirring once, until just starting to soften and release juices.
2. In a large frying pan, heat the remaining two tablespoons of oil. Toss in the bread cubes and season lightly with salt and freshly-ground pepper. Cook over medium heat, stirring frequently until the cubes are crusty and slightly browned. Remove from heat and set aside to cool.
3. To make vinaigrette dressing, firmly whisk together all ingredients until blended. Season to your tastes with salt and pepper.
4. In your serving bowl, toss together the bread cubes and vegetables. Pour dressing over the bread and vegetable mixture and then set aside for thirty minutes to let it absorb the flavors. Before serving, stir in strips of fresh basil.

2 tablespoons French red vinegar
2 tablespoons finely chopped fresh shallots
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon style mustard
6 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon heavy cream
(may substitute yogurt or omit entirely)

Using a blender, add first 5 ingredients and, with blender running, add oil. Continue blending. Add in lemon juice and then the optional cream or yogurt.

Crust

• 1 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 teaspoon cold water

• 1 large egg white, lightly beaten

* Note, if you don't want to make your own crust, you can buy a pre-made crust.
 

Filling

• 1 1/2 tablespoons unsalted butter
• 1/3 cup chopped shallots (about 2 medium)
• 1/2 pound mushrooms or any other veggie, cut into slices
• 5 teaspoons chopped fresh thyme, divided

• 1 cup whipping cream or milk
• 4 large eggs
• Pinch of salt
• Pinch of ground black pepper
• Pinch of nutmeg
• 1 cup grated Gruyère cheese

Preparation
For crust:
Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Dough can be made 1 day ahead. Keep chilled.
Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
For filling:
Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms and/or other veggies; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Mound cheese on crust. Drain mushrooms, if needed. Scatter mushrooms over thyme & cheese. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms & cheese.
Bake quiche until custard is set, about 25 - 40 minutes. Cool 15 minutes. Serve warm or at room temperature.

Zucchini is not a real popular item at my house, but this recipe was a success. I used several items from our basket this week in making  it. I found it in the Oregon Wine Press magazine and here is a link to the on line recipe.
http://www.oregonwinepress.com/index.php?pr=0809_17_Cellar

• 3/4 pounds ripe tomatoes (about 3 medium)
• 1 bell pepper, seeded and stemmed
• 1-2 fresh jalapeño and/or serrano chiles, stemmed
• 1/4 of a small onion, sliced 1/4 inch thick
• 2 garlic cloves, peeled
• 1/8 cup water
• 1/4 cup chopped fresh cilantro, loosely packed
• 1/2  teaspoon salt
• 1 teaspoon cider vinegar

Preparation
1. Heat the broiler. Lay the whole tomatoes, sweet pepper, and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened in spots — on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes — with all that juice that has accumulated around them — and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

Modified from a recipe on epicurious.com
yield: Makes 8 servings
The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. 

 
  Ingredients

• 2 tablespoons (1/4 stick) butter
• 2 tablespoons olive oil
• 5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
• 2 onions or leeks, sliced
• 1 pound small potatoes, unpeeled, cut into 1/2-inch pieces
• 4 cups chicken stock or canned low– salt chicken broth
• 2 tablespoons Pernod

• 2 cups half and half

 
Preparation
Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat. Add sliced fennel and onions/leeks. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes. Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove from heat. Mix in Pernod. Season to taste with salt and pepper.
Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in 2 cups half and half. Season soup to taste with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)

This is a great way to enjoy any and all root vegetables, particularly when they're as colorful as beets and rainbow carrots are.
 
1 bunch carrots, cut into 1/2 inch pieces
1 fennel bulb, cut into even thick slices
1 bunch or 1.5 pounds beets, cut into 1/2 inch pieces
Any other seasonal roots: potatoes, sweet potatoes, celeriac, parsnips, etc., cut into even 1/2 inch cubes.
Glug of olive oil
Sea salt
Rosemary, thyme, oregano, marjoram - any combination of herbs, dried or fresh
 

• Preheat oven to 425 degrees.
• Mix all the cubed roots together. Coat evenly with a good glug of olive oil, a good sprinkle of salt, and the herbs (chopped if using fresh). Toss well.
• Spread out evenly on a cookie sheet.
• Bake at 425 for 20-30 minutes, checking frequently and turning with a spatula to prevent sticking. Cook until a little bit crispy and golden.
• Taste for salt and other seasonings. Enjoy plain, or with ketchup or hot sauce. Also great with eggs, like hashbrowns.

When we make kaleslaw - which is alot, especially in the fall and winter when the lettuce is gone but the kale, cabbage and carrots still persist - we kind of just wing it each time, using whatever we have on hand. The basic trio is kale, cabbage and carrots, but it's great to add apples, nuts, feta or anything else to jazz it up.
 
Slaw
1 bunch kale, stems trimmed, leaves finely chopped
1/2 of a red cabbage, thinly sliced
1 bunch carrots, grated
Handful of currants, pumpkin seeds, dried cranberries, toasted pinenuts (or any other nut) or any other treats you like
Optional: chopped apple, celery, onions or any other veggies you're fond of
 
Dressing
1 cup olive oil
1/3 cup rice and/or cider vinegar
splash of tamari or soy sauce
splash of sesame oil
spoonful of tahini
a few big spoonfuls of mayo or vegenaise
2 tsp. grated fresh ginger
dash of chile flakes or fresh minced chiles
Tbs. of sesame seeds
Glug of maple syrup, or a heaping Tbs. of brown sugar
 

• Prep the slaw and mix together
• Make the dressing, pour it over the slaw and toss.
• YUM.

 
Recipe from The Café Brenda Cookbook, 25th Anniversary Edition.
Permission to share recipe given by Brenda Langton.
 
 
Topping:
 
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
1/4 cup pine nuts
1 tablespoon olive oil
 
Mix the Parmesan cheese, bread crumbs, and pine nuts together with the olive oil. Set aside.
 
Gratin:
1 1/2 pounds fresh spinach (approximately 2 cups cooked)
4 cloves garlic, minced
3 shallots, minced
1 small onion, minced
2 tablespoons olive oil
1 medium zucchini, diced
2 eggs
1/2 cup half and half or soy milk
1 teaspoon salt
1/2 teaspoon star anise powder
1/2 teaspoon grated orange rind
fresh cracked pepper
1 tablespoon chopped fresh herbs: basil, thyme,marjoram, or oregano (or 1/2 tablespoon dried herbs)
1 cup grated cheese: Swiss, Gruyere, or your favorite kind
 
Wash spinach and pick off stems. Briefly steam the spinach until it is wilted. Set it aside in a colander to drain. Gently squeeze out excess liquid.
 
Sauté garlic, shallots, and onion in 2 tablespoons olive oil over medium-low heat until onion is translucent. Add zucchini, and continue cooking until zucchini is lightly cooked, approximately 3 minutes.
 
Combine all of the cooked vegetables in a food processor or blender. Add eggs, half and half or soy milk, salt, anise, orange rind, pepper, and herbs. Puree until just smooth.
 
Pour spinach mixture into a buttered 2 1/2 quart dish or individual gratin dishes and top with bread crumbs.
 
Bake at 375 degrees for 35 to 40 minutes for quart dish or approximately 20 minutes for individual dishes. Gratin is done when the center is firm to touch.
 
Serve with lemon wedges. Serves 4.
 

2 navel oranges
16 strawberries
1 fennel bulb, thinly sliced lengthwise, some fronds reserved for garnish
1 1/2 teaspoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon coarse salt
coarse ground black pepper
8 lettuce leaves ( boston, bibb or flashy trouts back lettuce)
 
Zest one orange ( 2 teaspoons)  Cut peel and pith away from both oranges.  Use a paring knife, cut out segments, cutting over a bowl to reserve the juice.
Add strawberries, sliced fennel, orange zest and fennel fronds to the bowl of orange segments and toss together gently.  stir in the lemon juice and olive oil, season with the salt and pepper.  add lettuce, toss again and serve
 
104 calories  18g carbs
Body and soul magazine
 

This is a recipe that can be enjoyed as a side dish, smothered over bruschetta, or tossed with pasta and parmesan cheese.
 
1.5 pounds broccoli
salt and freshly ground pepper
1/4 c olive oil
1 onion
1 T choped marjoram or oregano, or 1 tsp dried
3 garlic cloves, coarsley chopped
2 T olive paste or finely chopped Gaeta olives (or any kind of brined olive)
grated zest of 1/2 lemon
 

• Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop into 1/2 inch pieces. Peel the base of the crowns and separate into florets.
• Bring 2 quarts of water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water doesn't return to a boil), then scoop into a colander and drain, reserving a cup of the water. Chop into small pieces just smaller than bite sized.
• Warm the olive oil in a wide skillet, then add the onion, herbs, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5-7 minutes. Stir in the olive paste or olives; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15-20 minutes.

1 large bunch chard, stems removed, chopped
1/2 large onion, chopped
4 cloves garlic, diced
1/2 c feta
8 oz. penne pasta, cooked and drained
olive oil
butter
salt and pepper
grated parmesan

Cook onion in a small amount of olive oil.  Add a little more oil, chard and garlic.  Cook, stirring, till chard is wilted.  Remove from heat and add feta, pasta and a couple of pats of butter.  Toss and serve with crusty bread.

Apples aren't exactly in season yet, but the combination of sweet/tart apple with the kohlrabi, all mixed together with a mustard vinaigrette is a delight! If you have any hakurei turnips from last week still in the fridge, add them in (julienned like the kohlrabi). You can also throw in some diced celery if you have any on hand.
 
The Salad
Thickly peel your kohlrabi and cut into fine julienne strips. Slice or grate an apple - your favorite variety - and toss into a bowl with the kohlrabi. If you're adding turnips or celery, add them to the mix.
 
Mustard Vinaigrette:
2 T red wine vinegar, sherry vinegar or fresh lemon juice
2 shallots, finely diced
1 garlic clove, minced
salt and fresh ground pepper
1 T fresh dijon mustard
2 T creme fraiche or sour cream
1/3 c extra virgin olive oil
2 T snipped chives
1 T chopped parsley
3 T capers, rinsed
 
Combine the vinegar, shallots, garlic, and 1/4 tsp. salt in a small bowl. Let stand for 15 minutes, then vigorously whisk in the mustard, creme fraiche and oil until thick and smooth. Grind in a little pepper, then stir in the herbs and capers. Taste and adjust seasonings to your liking.
 
Serves 4-6
 
Adapted from Deborah Madison's cookbook: Vegetarian Cooking for Everyone

Someone told me kale was good scrambled with eggs.  So this was dinner last night.
kale, spinich, zuchini, butter, olive oil, sea salt, pepper, eggs, cheese
On medium high heat saute' kale spinich and zuc in herb butter (I made it from the aragula and organic butter in the food processor),salt/pepper, and a little olive oil.  Add eggs (Trick. mix the egg just as you pour it into the pan. It wil avoid the rubbery problem.) and scramble the whole thing until the eggs are just done.  Remove from the burner and sprinkle on some shredded cheese.

This is a great use for the bag of arugula in your share this week!
 
1/2 lb. arugula (the whole bag in the share)
1/2 cup walnuts
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/2 teaspoon salt, or to taste
a couple cloves of garlic
 
1.  Toast the walnuts in a pan over medium heat until lightly brown.
2.  In a food processor, combine the arugula, walnuts, Parmesan, salt, and garlic.  Pulse while drizzling the olive oil into the processor.
3.  Scrape the pesto into a bowl and enjoy as a topping for pasta, a sandwich spread, or any other way you would use basil pesto.
4.  Optionally, you could add basil or mint to the arugula pesto.
 
 

Zoe set me up with some of her fine leeks a while back and I came up with a pretty tasty application.  
 
Chopped up the leeks into one inch sections after cleaning and gave them a quick saute with some marsala curry powder (or whatever) and a bit of olive oil.  Then I stuffed the chicken with them and gave the chicken liberal coating of tandoori paste and baked with potatoes.  The leaks steam themselves inside the chicken and impart a nice flavor and it helps keep it moist.
 
Now you might not want to eat all those leeks along with your chicken on the first go around, but I always make a soup from the left overs so when you go to simmer up the bones just throw all those leeks in and you've got a great soup base.  Then add carrots, celery, or whatever veggies (maybe noodles or rice) you've got and you'll have a great curry flavored chicken soup!
Now thats Leeky!
 
-Zachary (will geek for food)