• 2 oil-packed anchovy fillets, chopped
    • 1 garlic clove, finely grated
    • 1/2 cup mayonnaise
    • 1/2 cup sour cream
    • 1/2 cup (loosely packed) basil leaves
    • 2 tablespoons parsley leaves with tender stems
    • 2 tablespoons tarragon leaves
    • 1 tablespoons fresh lemon juice
    • 4 1/2 teaspoons olive oil
    • Kosher salt

    Blend anchovies, garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 Tbsp. lemon juice, and 4 1/2 tsp. oil in a blender until smooth with only a few flecks of green; season dressing with salt.

  • Simple five ingredient baba ganoush that doesn’t require a grill or gas stove. This new method saves you time and energy and is JUST as delicious – if not more – than the original. Naturally vegan and gluten free.
     
    Author:



    Serves: 4
    Ingredients
    • 1 medium or 3/4 of a large eggplant
    • 1 large clove garlic, grated or finely minced
    • 1 lemon, juiced
    • 2 Tbsp Tahini
    • sea salt
    • Optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
    • olive oil (for roasting)
  •  

    Fennel Pesto

     

    2 T fennel seeds

    2 cups fennel bulb

    1 cup fresh flat leaf parsley

    2 cloves garlic

    1/3 cup walnuts

    1/3 cup freshly grated parmesan cheese

    ½ cup virgin olive oil

    Salt and freshly ground pepper to taste

     

    Discard the pithy stalks (keep some top for sauce, recipe below) and cut the bottom off the fennel bulb. Roughly chop and steam for several minutes to slightly soften. Meanwhile soak the fennel seeds in a cup of hot water.

    Combine drained fennel seeds, fennel bulb, parsley, garlic, and nuts in a blender or food processor. Blend with pulsing action to mix. Add the parmesan cheese and whirl for fifteen seconds.  With the machine running, slowly add the olive oil. Season to taste with salt and pepper. Continue to process until pesto reaches desired consistency. Allow pesto to stand for about five minutes before serving to allow flavors to develop.

    Makes about 1 1/4 cup of pesto. Half the recipe for the sauce recipe below. 

     

    Fennel and Sun-Dried Tomato Sauce

     

    ¼ cup olive oil

    2 T minced onion

    1 (14 oz.) can Italian style plum tomatoes with juice, chopped

    ½ cup fennel pesto (see above)

    ¼ cup minced drained and blotted sun-dried tomatoes packed in oil

    2 T fennel tops finely chopped (fernlike tops saved from fennel)

    Salt and freshly ground black pepper to taste

     

    Heat the oil in a medium skillet. Add the onion. Sauté, stirring, over low heat until the onion is soft but not browned, about 3 minutes. Add the plum tomatoes and pesto; cook, stirring and crushing tomatoes, with the side of a spoon until the juices are slightly reduced and the sauce is thickened, about 15 minutes. Add the sun dried tomatoes and fennel tops. Simmer over low heat for 5 minutes. Season with salt and pepper to taste. Toss with hot pasta. Serves 4

     

  • 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"

  • 2.5 to 3 pounds butternuts

    1/4 c olive oil, plus extra for the squash

    6 garlic cloves, unpeeled

    12 whole sage leaves, plus 2 Tbs. chopped

    2 onions, finely chopped

    Chopped leaves from 4 thyme sprigs or 1/4 tsp dried

    1/4 chopped parsley

    salt and pepper

    2 qts. water or stock

    1/2 c fontina, pecorino, or ricotta salata, diced into small cubes

     

    Preheat oven to 375. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with garlic and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.

     

    Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh in to the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1.5 tsp salt and the water/stock and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water/stock to thin it out. Taste for salt.

     

    For a more refined, smooth soup, pass through a food mill or use a hand blender or regular blender to puree. Ladle into bolws and sprinkle with the cheese. Garnish each bowl with the fried sage leaves, add pepper, and serve.

  • 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.

     

  •  

    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.

  • Ingredients
    1 poblano or Anaheim or jalapeno chile (de-seed the jalapeno if you don't like things too hot)
    2-3 zucchini, 10-12 oz
    1 bunch cilantro
    1 large onion
    3 Tbs. sunflower seed or olive oil
    3 Tbs. chopped parsley
    3 Tbs. chopped mint
    2 corn tortillas
    sea salt
    5 cups water or chicken/veggie stock
    juice of 1 or 2 limes
    sour cream, optional
     
    Instructions

    • Roast the chiles and remove the seeds, then chop coarsley. Quarter the zukes lengthwise, then chop into 1/2 inch pieces. Wash the cilantro thoroughly, including the stems. Finely slice the stems and chop the leaves, setting aside  few for garnish. Thinly slice the onion.
    • Heat half the oil in a soup pot over med-high heat, then add teh onoin, zukes, cilantro stems, parsley and mint. Cook, stirring occasionally, until the onoin is limp and the zukes are fairly soft, about 10 minutes. Tear one of the tortillas into pieces and add it to the veggies.
    • Add 2 tsp. salt and the water or stock and bring to a boil. Simmer, covered, until the zucchini is completely soft, about 15 minutes, then add the remaining cilantro. Let cool at room temperature, then puree until smooth. Season with salt and lime juice to taste.
    • Cut the remaining tortillas into skinny strips and heat the remaining oil in a skillet. When hot, add the tortillas and cook until crisp. Set them on paper towls to drain. Serve the soup garnished with a dollop of sour cream, a little mound of tortillas strips, and a sprig of cilantro in each bowl.

     
     

  • Makes 8 servings

    • 3/4 cup water
    • 1/4 cup fresh lemon juice
    • 3 tablespoons olive oil
    • 3 tablespoons mild honey
    • 2 bunches of celery, cut into 2-inch pieces, reserving about 1 cup inner celery leaves
    • 1/4 cup finely chopped flat-leaf parsley

    Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside.
    Simmer water, lemon juice, oil, honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper in pot, stirring, until honey has dissolved. Stir in celery (but not leaves) and cover with parchment round. Simmer until tender and liquid is reduced to about 1/4 cup, 35 to 40 minutes.
    Meanwhile, coarsely chop reserved leaves.
    Serve celery sprinkled with celery leaves and parsley.

  • 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
     

    • 1 1/2 lb green beans, trimmed
    • 1/3 cup coarsely chopped fresh flat-leaf parsley
    • 1/4 cup mayonnaise
    • 1/4 cup sour cream
    • 1 1/2 teaspoons red-wine vinegar
    • 1/2 teaspoon fresh lemon juice
    • 1/2 teaspoon anchovy paste
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper

    Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.
    Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.

    Adapted from epicurious.com
     

    • 2 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • 1 teaspoon honey
    • 12 ounces  small slender green beans, trimmed
    • 2 oranges, all peel and white pith cut away
    • 1/2 cup small green olives (such as picholine)
    • 1/2 cup fresh Italian parsley leaves

    Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry.
    Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
    Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.

    Adapted from epicurious.com
     

    • 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

  • Makes 6 servings
     
    3 Tbsp. olive oil
    1/4 cup finely chopped romaine lettuce
    1 1/2 cups shelled peas
    1/4 cup minced shallots or chopped green onion
    1 large sprig of parsley
    2 tsp. sugar
    1 tsp. salt
    1/8 tsp. white pepper
     
    1.  Heat oil in a saucepan over medium heat.  Add lettuce, peas, shallot or onion, parsley, sugar, salt and pepper.
    2.  Reduce heat and simmer, covered, 10-15 minutes, or until peas are just tender.  Stir occasionally.  Remove parsley sprig before serving.

  • Makes 4 servings
     
    1 1/4 c. water
    1 c. couscous
    2 c. radishes, quartered
    1/2 c. parsley
    1/3 c. mint
    1/2 tsp lemon rind, grated
    1/4 tsp salt
    1/8 tsp pepper
    2 Tbsp olive oil
    1 clove garlic, crushed
    2 Tbsp. green onion, thinly sliced
     
    1.  Bring water to a boil in saucepan;  stir in couscous.  Remove from heat, and let stand, covered, 10 minutes;  fluff with a fork and set aside.
    2. Mince radishes by hand or in a food processor.  Place in a large bowl.  Mince parsley and mint.  Add to radishes and stir in couscous.
    3.  Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic.  Add to couscous mixture, toss.  Top with green onions.

  • Makes 6 servings
     
    1 head cauliflower, broken into florets
    1/4 cup butter (no substitutes)
    2 Tbsp.  fresh minced parsley
     
    1.  Steam cauliflower until just tender, about 6 minutes.  Drain and keep hot.
    2.  Melt butter in small saucepan over medium heat.  Cook and swirl butter until it foams and then turns a pale brown.  Don't let the butter burn!  If it does, start over.
    3.  Pour hot butter over cauliflower and sprinkle with parsley.  Serve at once.

  • 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.

  • 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.

  • 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.

  • This is a somewhat-involved soup, made entirely from scratch, but it relies on all your current veggies, plus a few that are still to come.

    Vegetable broth

    • 3 tablespoons olive oil
    • 3 large carrots, peeled, sliced
    • 2 medium onions, sliced
    • 1 medium fresh fennel bulb, sliced
    • 1 medium celery root (celeriac), peeled, sliced
    • 1/2 head of garlic, crushed (with peel)
    • 6 large fresh Italian parsley sprigs
    • 3 bay leaves
    • 1 large fresh rosemary sprig
    • 2 large tomatoes, chopped
    • 2 tablespoons tomato paste
    • 16 cups water

    Garlic croutons

    • 2 tablespoons olive oil
    • 3 large garlic cloves, minced
    • 3 cups 1/2-inch cubes baguette or rustic country-style bread

    Vegetable soup

    • 1 cup dried cranberry beans or cannellini (white kidney beans)
    • 4 small carrots, peeled, sliced
    • 3 large shallots, thinly sliced
    • 3 garlic cloves, minced
    • 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
    • 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
    • 1 cup 1/2-inch cubes peeled celery root (celeriac)
    • 1/2 cup chopped red bell pepper
    • 4 kale leaves, thinly sliced crosswise
    • 2 1/2-pints red and/or yellow cherry tomatoes, cut in half
    • 1/2 cup chopped fresh Italian parsley
    • Freshly shaved parmesan or asiaggo cheese

     
    Preparation
    For vegetable broth:
    Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.
    Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate.
    for garlic croutons:
    Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
    For vegetable soup:
    Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.
    Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing.
    Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.
    Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

  • Don't just throw them away! The tender tops on your carrots are great in soups! Here's one rendition, based on a recipe from Local Flavors:
     
    1 bunch carrots, the tops and the roots
    2 Tbs butter
    3 Tbs. white rice
    1 bunch purplette onions
    2 thyme sprigs
    2 Tbs. chopped dill, parsley or celery leaves
    sea salt and freshly ground pepper
    6 cups veggie stock or chicken stock
     

    • Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots, or chop them finely.
    • Melt the butter in a soup pot. Add the carrot tops and carrots, rice, onions, and herbs. Cook for several minutes, turning everthing a few times, then season with 1.5 tsp. salt and add the stock.
    • Bring to a boil and simmger until the rice is cooked, 16-18 minutes.
    • Taste for salt, season with pepper and serve.
  • I recently purchased this cookbook. The first recipe I attempted was this soup and it was fabulous.  I DID substitute half and half for the cream, I must admit. 
    I wrote and asked permission from the authors to share it with everyone, they were delighted to.  Was able to use 4 items from my weekly basket!
    serves 6
    6 cups (1.5 L) vegetable stock (p. 35)
    2 tbsp (3O mL) vegetable oil
    1 yellow onion, diced
    6 garlic cloves, minced
    1 tbsp (15 mL) minced fresh thyme
    1 112 tsp (7.5 mL) salt
    1/4 tsp (1.2 mL) red chile flakes
    1 large potato, peeled and diced
    4 broccoli stalks (2 cups florets
    reserved)
    1/2 lb (225 g) spinach, stemmed
    1 cup (24O mL) heavy cream
    1/2 tsp (2.5 mL) cracked pepper
    pesto
    1/2 bunch ltalian parsley, stemmed
    1/2 cup (12O mL) toasted, sliced
    almonds
    2 .garlic cloves
    1/2 cup (12O mL) grated Romano
    cheese
    1/4 cup (60 mLi olive oil
    salt and pepper, to taste
    Heat stock and keep it warm while preparing the soup. Heat oil
    in a soup pot over medium-high heat and saut6 the onion until
    translucent. Add garlic, salt, thyme and chile flakes and saut6
    until golden. stir in broccoli and potato; cook for several minutes.
    Add warm stock to cover; bring to a simmer and cook, paftially
    covered, until the broccoli and potatoes are just tender.
    stir in the spinach leaves and turn off the heat. Let the soup rest
    until the spinach wilts, then pur6e until smooth. Reheat the
    pur6e, add cream and more stock to thin, if necessary. Season
    to taste with salt and pepper.
    Meanwhile, bring a small pot of water to a hard boil. Add the
    salt and reserved broccoli florets and blanch until just done and
    bright green (about 1 minute). Strain immediately and plunge the
    florets into a bowl of ice water. Let them cool off, then strain
    and spread out on a clean, dry towel to drain. Set aside
    To prepare the pesto, place the parsley, almonds, garlic and
    cheese in a food processor and pulse to combine. Add the
    olive oil and pur6e, stopping short of making it completely
    smooth. Blend in salt and pepper to taste.
    Serve the soup hot, with a swirl of pesto in each bowl and
    garnished with broccoli florets.

     

     
     

  • If you love the color pink, this risotto is for you! And if you don't love the color of it, you'll love the flavor!
     
    5.5 to 6.5 cups stock
    3 T butter, or mixture of butter and olive oil
    1/2 c finely diced onion
    1.5 c Arborio rice
    1/2 c dry white wine
    2 T chopped parsley
    2 T chopped basil or 1 T dried
    2-3 medium beets, peeled and grated (about 2 cups)
    2-3 cups beet greens - stems removed, washed & finely chopped
    salt and pepper
    grated zest and juice of 1 lemon
    1/2 c freshly grated parmesan
     
    Have the stock simmering on the stove. Heat the butter in a wide pot, add the onion, and cook over med. heat fo 3 minutes, stirring frequently. Add the rice, stir to coat it well and cook for 1 minute. Add the wine and simmer until it's absorbed, then stir in half the parsely, the basil, and the grated beets. Add 2 cups of the stock, cover and cook at a lively simmer until the stock is absorbed. Begin adding the remaining stock in 1/2 cup increments, stirring contanstly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens. Taste for salt, season with pepper, then stir in the lemon zest and juice to taste. Serve dusted with cheese and the remaining parsley.
     
    Serves 4
     
    From Vegetarian Cooking for Everyone

  • 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