Recipes
Recipes
Cucumber Gazpacho
4 cucumbers, peeled, if desired, seeded, and chopped (about 6 cups)
• 2 to 3 coarsely chopped green onions (or regular onions)
• 1/2 cup water
• 1 avocado, halved, seeded, and peeled
• 2 Tbs. lemon or lime juice
&
Cantaloupe Bread
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups cantaloupe - peeled, seeded and pureed
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
North Indian Stuffed Eggplant
2 medium eggplants4 cups potatoes, cubed8 ounces cream cheese at room temperature2 tablespoons vegetable oil2 cups chopped onions2 teaspoons ground cumin1 tablespoon ground coriander1 teaspoon turmeric1/2 teaspoon hot red pepper (or 2 small fresh hot
Lentil Salad with Cumin-Lime Vinaigrette
Salad
2 cups french lentils, cooked in boiling unsalted water (about 25 minutes under slow boil)
2 ears of corn, cut off kernels after cooked
3 bell peppers of your choice, chopped
1 small red onion, chopped
1 bunch of cilantro, c
Braised asian eggplant stuffed with garlic
Choose slender eggplants in order to cook them whole.
Cut several slits in each eggplant and insert a sliver of garlic into each. Heat the olive oil in a wide skillet and add the eggplant. Cook until the eggplant starts to sizzle and col
Classic Eggplant Parmesan
Ingredients
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
Easy Melon Sorbet
1) To freeze melon chunks: Cut cantaloupe in half and scoop out seeds. Cut into wedges and remove peels. Then cut wedges into chunks and place on cookie tray in freezer.
2) To make sorbet: Remove melon chunks from freezer and place in food proces
Melon Smoothie
½ medium cantaloupe
1 cup plain yogurt or milk
1 cup orange juice
2-4 tbsp. maple syrup
Optional additions: handful raspberries or blackberries, 1-2 fresh peaches
Cut melon in half. Scoop out seeds. Cut melon into 2 inch chunks, d
Black Bean and Quinoa Salad
This is a tasy recipe. Be creative with the ingredients!Ingredients: 1/2 cup quinoa 1 cup white corn 2 scallions chopped 1/2 cup chopped tomatoes 1/2 cup chopped celery 1/2 cup chopped green peppers' 1 can black beans, drained and rinsed
Greek Cucumber Dill Yogurt Dip (Zaziki)
Line sieve with cheesecloth and drain 2 c. yogurt overnight. Seed and grate 2 cucumbers mix with 1 tsp salt, cover and chill 3 hrs. or also overnight. Drain cucumber well. Mix yogurt, ½ c. sour cream, 2 tbs. lemon juice, 2 tbs. finely chopped fr
Golden Cheddar Cheese Soup - adapted from Moosewood Restaurant
1 c. chopped onions
2 tbsp. veg. oil
2 med. potatoes, thinly sliced
1 med. carrot, thinly sliced
1 med. yellow squash, thinly sliced
1/2 tsp. ground black pepper (or to taste)
pinch of turmeric
2 c. chicken or veg. stock or water
1 c. milk or
The Best Gespacho!
THE BEST GESPACHO!
Cut up and put in blender:
1 1/2 lb ripe tomatoes
1 green pepper
1 small onion
2 small peeled cucumbers
4 T red wine vinegar
1/4 t tarragon
1/4 t sugar (I’ve used sugar substitute)&
Zucchini-Crusted Pizza – adapted from Moosewood Cookbook by Mollie Katzen
Ingredients:
Olive oil and white flour for the pan
2 c. packed grated, salted, drained zucchini/summer squash (about 2 large or 4 small)
1 tsp. salt
2 eggs, beaten
¾ - 1 c. whole spelt/wheat flour or sprouted flour
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Pasta Fresca (Fresh Tomato Sauce) – from Moosewood Cooks at Home
4 c. chopped tomatoes
6-8 fresh basil leaves
1 large garlic clove, minced or pressed
1 tbsp. extra virgin olive oil
salt and freshly ground black pepper to taste
1 pound fusili, bow-tie, or penne pasta
Ratatouille – adapted from Laurel’s Kitchen
Ratatouille is “stew” or “soup” in French. This is wonderful summer stew, easily adaptable, and a great way to use lots of summer veggies. Serve it with crusty bread or over rice or pasta. It also freezes beautifully, for enjo
Broccoli Salad, adapted from Southern Living
5 c. broccoli florets
1 c. thinly sliced carrot
1 c. shredded Cheddar cheese
1/2 c. mayonaisse
2-3 tbsp. sugar
1 1/2 tbsp. red wine vinegar
5 slices bacon, cooked and crumbled (optional)
Cook broccoli in boiling water to cover 1-2 minutes; d
Sauteed Green Beans with Garlic & Herbs
1
tbsp unsalted butter, softened
3
medium garlic cloves, minced (about 1 tbsp)
1
tsp fresh thyme leaves, chopped
1
tsp olive oil
1
lb green beans, stem ends snapped off, beans cut into 2-inch pieces
Salt,
to taste
Ground
Green Bean and Tomato Salad
This is a common summer salad that is easy to make and can accompany many main dishes. 1/2 pound green beans juice of 1/2 a lemon 1 tablespoon vegetable oil 1/2 teaspoon salt 1 garlic clove, minced 1 large tomato, cut into wedges. Wash and trim t
Ranch Dressing
2 cups plain yogurt
1 tablespoon mayonnaise
1/4 cup finely chopped green onion (or garlic scapes)
2 tablespoons finely chopped fresh parsley
1-2 Tbl. fresh dill
1 clove minced garlic
2 teaspoons freshly ground black pepper
1/2 teaspoon sal
Pasta Tutto Giardino, adapted from Moosewood Restaurant Cooks at Home
1 1/2 cups chopped onions
2 garlic cloves, minced
1 medium carrot, diced
2 tbsp. olive oil
1 red or green bell pepper, diced
3 c. sliced mushrooms or eggplant
1 medium zucchini or yellow squash, diced
1 tbsp. fresh chopped basil
1 tbsp. fresh
Baba Ghanouj
This is a traditional Middle Eastern recipe for baba ghanouj, a thick but light spread that is delicious as a dip for pita bread or vegetables or as a filling in a sandwich. Its distinct, nutty flavor comes from tahini, a sesame paste that is widely