1 lb new potatoes, cut into even sized cubes

2/3 lb sugar snap peas

1-3 Tbs chopped fresh dill

butter

salt and black pepper

Put potatoes in a pot and cover with water. Bring to a low boil and cook until nearly tender. Add peas; boil until just tender. Drain and toss with herbs, butter, salt & pepper to taste. Makes 4-6 servings.

 1 head chapped finely shredded
1/3 cup shredded coconut
2 TBSP lemon juice
1/4 cup olive oil and soy sauce
3 Tbsp sesame seeds or golden raisins or grapes
1/3 tsp turmeric and curry and cumin
1 cup cooked Quinoa
 
Mix  together and chill 1 hour
 

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

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:

 
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                
 

• 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)

• 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.

Makes 8 servings
 
For stuffing:

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.

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

• 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 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

• 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