Recipes
Recipes
Greek-style pasta with Leeks
*adapted from Asparagus to Zucchini: A Guide to Farm-fresh Seasonal Produce
12 oz uncooked spinach pasta
3-6 cloves garlic, minced
2 large leeks, cleaned, trimmed & thinly sliced
2 tsp fennel seed or chopped fennel
1 tbsp. olive oil
1 qua
Gratinéed Tomatoes with Asiago and Fresh Herbs
Slices of ripe tomato are sprinkled with cheesy, herb-flecked breadcrumbs and then quickly run them under the broiler until the crumbs are browned and crisp. They make a great pairing with grilled or broiled steak or chicken.
Extra-virgin ol
Fresh Corn Cakes
* adapted from Joy of Cooking
Cut and scrape the kernels from:
5 ears sweet corn (about 2 1/2 cups)
Place the corn and pulp in a large bowl and stir in:
2 large egg yolks, lightly beaten (Reserve egg whites in a separate bowl)
2 tbsp
Pesto
Pesto is a wonderful way to use and to store the fresh flavor of herbs. It freezes beautifully, in ice cube trays or dollops on a cookie sheet for single serving use. Use pesto on pasta, potatoes, chicken or fish, in soup, in salad dressing, in brusc
Oven-Baked Potato Fries (or Sweet potato!)
Ingredients 3-5 medium to large potatoes, about 1 1/2 pounds, scrubbed and dried 3 tablespoons extra-virgin olive oil or a neutral tasting oil 1-2 teaspoons sea salt optional seasonings (garlic powder, cayenne, paprika, chili powder, dried herbs
Fresh Roasted Tomato Sauce
Ingredients:
3-4 lbs tomatoes* I used half pastes and half slicers, but you can use either. If using all slicers, you may want to cook it down a little more, but it will still be delicious!
1 medium onion, chopped coarsely
2-3 cloves garlic, chopp
Melon Drizzled with Lemon Cardamom Yogurt Sauce
IngredientsCantaloupe chunks (or honeydew or canary melon)1/2 cup plain Greek yogurtzest from small lemon2 teaspoons lemon juice1 teaspoon coconut milk1/2 teaspoon honeypinch cardamomInstructionsMix the yogurt, lemon zest and juice, coconut milk, hon
Pickled Beets
TO MAKE 1 PINT:
6 small, 4 medium, or 3 large beets, unpeeled1/2 sweet onion, sliced (optional)
1/3 cup sugar or honey 1/3 cup water 1/3 cup white vinegar 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1/4 tablespoon cinnamon
TO MAKE 6
Blueberry Zucchini Bread
Blueberry Zucchini Bread
From ClosetCooking.com
Ingredients:
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
1/2 cup vanilla yogurt
1 egg
1 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoo
Secret Chocolate Cake
*Adapted from Simply In Season
2 cups beets (cooked, peeled, and chopped)
1/2 cup applesauce
Puree in blender until smooth. Set aside.
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
Combine in a large mixing bowl. Beat with
Simple Sauteed Yellow Squash
-adapted from www.food.com
3 medium summer squash, sliced 1/8 cup butter 1/2 medium onion, sliced thinly or diced 1/2 to taste salt & pepper Melt butter in large skillet. Add onion and cook just till tender. Add yellow squash
Broccoli Salad
-adapted from Simply In Season cookbook
3 cups broccoli florets
1/2 c. raisins
1/2 c. diced red onion or scallion
1/2 c. sunflower seeds
1/2 c. shredded cheese
6-10 slices bacon (fried, crumbled) OPTIONAL
2 tbsp. sugar
1 tsbp. cider
Zucchini-Tahini Dressing
*This is a delicious salad dressing, and is also good over fish or lamb. You can also replace the olive oil with cream cheese or sour cream to make a dip for crackers or veggies.
1 medium zucchini, cut up
1/2 c. olive oil
1 clove garlic or 2 scap
Red Beet Salad
Ingredients:
4 medium beets - scrubbed, trimmed and
cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
8-10 ounces of salad greens or chopped lettuce
1/2 cup frozen orange juice concentrate or orange juice
1/4 cup balsa
Roasted Beets
Ingredients: Aluminum foil, beets, and olive oil cooking spray. Directions: Spray aluminum foil with cooking spray. Wrap beets in aluminum foil. Bake (or grill) at 350F for 10-15 minutes until beet is tender. Allow beet to cool. Rub or peel skin
Grilled Beets
Heat the grill to medium-hot – you should be able to hold your hand about an inch over the cooking grate for about 2 seconds.
Meanwhile, peel and slice the beets.
Brush the beets with olive oil or vegetable oil. Sprinkle them lightly with s
Dill Pickles
11 cups water
5 cups white vinegar
1 cup canning salt (coarse sea salt is OK, but not iodized salt)
12 pounds pickling cucumbers, quartered lenthwise
9 dill sprigs or heads (the flowering top of the dill plant)
18 garlic cloves or scapes
18 dri
Bread & Butter Pickles
15 cups sliced pickling cucumbers 3 onions, thinly sliced 1/4 cup coarse salt (pickling salt, sea salt, or kosher salt is OK. Not iodized salt!)4 cups ice 2 1/2 cups cider vinegar 2 1/2 cups sugar (or clover honey)3/4 teaspoon turmeric 1/2 teaspoon c
White Bean & Garlic Scapes Dip
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin o
Asian-flavored Cole Slaw
from Epicurious.com (originally published in Bon Appetit)
Makes 4 - 6 servings.
1 tablespoon sesame seeds 4 cups thinly sliced Napa cabbage (from about 1/2 large head) 1/2 cup thinly sliced green onions 3 tablespoons rice vinegar 2 tablespoons pea
Grilled Lettuce
1 head Romaine Or Greenleaf lettuce
olive oil
sea salt
toppings: lemon juice, Parmesan cheese, balsamic vinegar or balsamic reduction
Heat your grill to medium high heat. Cut the head of lettuce in half lengthwise. Brush generousl