All Recipes

• 1 bunch turnip greens, chopped
• 1 cup broth (or 1 bouillon cube)
• 2-3 cups water
• 1 TBLS bacon drippings
• ½ tsp salt, or to taste

Combine all ingredients in pot. Bring to boil and simmer until desired tenderness (traditionally until well done, about 45 minutes). Drain well, check salt, and serve hot.

• 2 lbs. mixed root veggies (beets, carrots, and parsnips), peeled and cut into sticks the size of index fingers
• 3 TBLS olive oil
• Salt, to taste
• 1 TBLS Dijon mustard
• 1 TBLS vinegar (white-wine or cider)
• Honey, to taste
• Cayenne pepper, to taste

Drizzle veggies with 1 TBLS olive oil and salt on baking sheet and roast at 375 for 1-1.5 hrs or until tender. Meanwhile mix together dressing of 2 TBLS olive oil, mustard, vinegar, honey and cayenne until emulsified. Smash veggies with bottom of skillet and then add dressing. Serve warm or at room temperature.

Cooking snap peas is actually a preferred way of eating these sweet July treats!  Here's a way to dress them up that is good eaten right away or served as a cold salad.

1 tablespoon cooking oil
1 pint snap peas (about 1/2 pound), tops snapped and strings removed and discarded
1-2 garlic scapes (or cloves of garlic), minced
1 tablespoon fresh mint, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and pepper to taste

Heat oil in skillet over medium-high heat.  Add snap peas and stir frequently until crisp tender.  Try to stop them before the pods have opened up and expose the peas inside.  Add garlic scapes and stir for 30 seconds.  Remove from heat.  Stir in mint, lemon zest, lemon juice, salt and pepper.  Serve hot or chilled.
 

½ lb snow peas, strings removed and chopped
1-2 Tablespoons cooking oil
1 scallion, chopped including greens
1 garlic scape, minced or 1 tablespoon minced garlic
1-2 tablespoons pine nuts (or minced walnuts)
1½ teaspoon toasted sesame oil or 2 tablespoons toasted sesame seeds
Salt and pepper to taste

Heat oil on medium-high and add snow peas and scallions.  Stir-fry for 3-5 minutes, stirring.   Add nuts and stir 1 minute. Remove from heat, stir in toasted sesame oil, and season. Serve immediately

Great to top roasted potatoes or grilled fish!  

• 1 clove garlic, minced
• 1 1/2 cups sorrel leaves, chopped
• 2 TBLS olive oil, or more if needed
• 1 TBLS toasted almonds, chopped
• a little honey, to taste
• red pepper flakes to taste
• salt to taste
• water, as needed

Blend everything together adding water as needed to make a sauce consistency.  

• 1-2 cups sorrel leaves, chopped
• 2-4 cups salad greens of choice, chopped (claytonia, kale-ini, and/or spinach)

Toss greens with the following dressing, whisked together:

• ¼ cup yogurt
• 1 TBLS olive oil
• 1 TBLS lemon juice
• 1 TBLS shallot, minced
• 1 TBLS chives, finely chopped
• 1 tsp sugar
• ½ tsp Dijon mustard
• ¼ tsp salt 

• ½ cup sour cream
• 2 TBLS olive oil
• ¼ cup fresh chives, minced
• 2 TBLS lemon juice
• 1 TBLS lemon zest
• 1 TBLS prepared mustard of choice
• 1 garlic clove, minced (optional)
• Salt and pepper, to taste

Whisk together and store in fridge.

• 1 bunch Swiss Chard, thick ribs removed
• 1-2 TBLS cooking oil
• 2 garlic scapes or cloves, minced
• Chili flakes, to taste
• ½ cup scallions, finely chopped
• 2 cups cooked pinto beans
• 1 tsp ground cumin

2 cups water or chicken broth
2 pounds of Gold nugget squash or pumpkin, cooked
4 cloves
4 allspice berries
1/4 teaspoon ground corriander
2 tablespoons butter
1-2 cups cream
2 tablespoons rum
salt and pepper to taste

Bring the chicken broth, squash, and spices to a boil and simmer five minutes.  Puree the soup, add cream, and the rest of the ingredients.  Check the seasonings and serve warm!

1 lb. potatoes, boiled until just tender and cut into 1” pieces
2 Tbls. cooking oil
¼ - ½ tsp chili flakes
¼ tsp whole fennel seeds
½ tsp mustard seeds
½ tsp whole cumin seeds
1 cup ripe tomatoes, chopped
1 tsp salt
¼ tsp turmeric powder
1/8 tsp cayenne powder (optional)

Heat the oil in a medium pot over medium-high heat. When hot add chili flakes, fennel seeds, mustard seeds, and cumin seeds for 15 seconds. Immediately add tomatoes, salt, turmeric, optional cayenne, and potatoes. Add ¾ cup water, stir, turn heat to low, cover and cook gently for 20 minutes, stirring occasionally. Mash a few potato pieces into the cooking liquid to thicken.  Serve hot.

• 2 Tablespoons cooking oil
• ½ cup onion, diced
• 1 garlic clove, minced
• 1 inch ginger, peeled and minced
• Jalapeño, minced, or chili flakes, to taste
• Salt and pepper to taste
• 1 tablespoon curry powder, or to taste
• 1 tablespoon tomato paste
• 2 15 oz cans chickpeas, drained, rinsed
• 2 cups tomatoes, diced
• 1 cup water or broth
• 1 bunch kale, stemmed and chopped
• ¾ cup coconut milk
• Cilantro, chopped for garnish

Heat oil in large skillet. Saute onion, garlic, ginger, hot pepper, salt and pepper for 4 min. Add curry powder, sauté 2 min. Add tomato paste, sauté 2 min. Add chickpeas, sauté 2 min. Add tomatoes, water, and kale. Simmer until kale is tender and liquid is reduced. Add coconut milk, cook 3-5 min. Garnish with cilantro.

3+ cups cucumbers, ends trimmed
1/4 cup sliced onion
2 cloves garlic, quartered
1 hot pepper chopped, or ¼ teaspoon chili flakes
¼ tsp. celery seed
2 tsp salt
1 cup water

Submerge cucumbers in ice cold water for 30 minutes unless using just picked cucumbers.  Slice into 3/8 inch slices and pack into jar with the rest of the ingredients.  Disolve salt into water to make brine.  Pour over brine filling up to 1 inch from top of jar.  Put lid on tightly, label, and leave out at room temperature for 24 to 48 to 36 or more hours, until you like the taste of them!  Then store in the refrigerator and start eating!  These will keep for months in the fridge.

Pickles can go by really fast so you should check them often as they are fermenting at room temperature.  When it’s warm they can get mushy quickly, especially, so watch for this!  If your batch does get mushy, just blend them up into a pickle relish, store in the fridge and enjoy.

This is an easy and great way to use up cucumbers that may be filling up your fridge or kitchen counter!  It makes very fast and is very yummy.  We enjoy this with our eggs in the mornings!

3 1/2 cups cucumbers, peeled, seeded and coarsely chopped, diced or grated (depends on your taste)
1/2 cup onion, diced
1 tablespoon salt
3 cloves garlic, minced
2 tablespoons ginger root, minced
1/2 teaspoon hot pepper flakes (or fresh hot pepper, minced), or to taste depending on hotness desired

In bowl, mix all ingredients.  Transfer to quart jar and pack down leaving at least 1 inch of head room at the top of the jar.  Cover tightly with lid.  Leave at room temperature for 2-5 days and then transfer to the refrigerator.  Check early and often!  Start tasting your relish before 2 days if it is hot because fermentation can happen really fast sometimes!  When you like the taste, chill and enjoy out of your fridge for weeks to months to come.  If it you don't eat it up too fast 🙂

Make this as spicy as you want to by adjusting the cayenne or even adding fresh minced hot pepper to taste.

• 2 medium kohlrabi, peeled & halved
• ½-1 tsp salt
• 1 ½ TBLS olive oil
• Cayenne pepper to taste
• 1 TBLS soy sauce
• 1 ½ tsp sesame oil
• 1 tsp sugar (or other sweetener)
• 1 clove minced garlic
• 2 TBLS parsley (or cilantro), minced
• ¼ cup scallions, minced

Cut each half kohlrabi into ¼” thick moons. Make cuts along the flat side of each half moon, going almost to the top to make a comb shape. Toss with salt and let stand 15 mins. Rinse and drain. Mix with rest of ingredients.

• 1/2 head red cabbage (about 4 cups shredded)
• 1 1/4 cups water
• 1 1/4 cups vinegar (I used white wine vinegar; cider vinegar was what the original recipe called for, and Asian-style recipes generally use rice wine vinegar)
• 1 1/2 teaspoons kosher salt
• 2 teaspoons sugar
• 4 cloves garlic (sliced)
• 2 teaspoons cumin seeds
• 12 black peppercorns
• A generous pinch red pepper flakes

Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes. Flavor is best after refrigerating at least 24 hours, although you can eat it anytime!

1/2 pound spinach, rinsed well and chopped
1 tablespoon cooking oil
3/4 cup thinly sliced onion
1 clove garlic, minced
8 eggs
2 tablespoons milk
1/4 cup parmesan cheese
2 tablespoons sun dried tomatoes or roasted red peppers (optional)
3-4 oz soft cheese like goat cheese or homemade kefir or yogurt cheese
salt and pepper to taste

Saute onion in oil over medium heat until translucent, about 10 minutes.  Add spinach to wilt down.  Remove from heat and set aside until cooled.  Meanwhile mix together garlic, eggs, milk, cheeses, and optional tomatoes or peppers.  When cool enough to touch with your hand add onion and spinach mixture, salt and pepper.  In a clean skillet, heat to medium and then pour egg mixture in.  Cook on medium-low until the top is set, shaking the pan and running a spatula around the sides frequently to prevent sticking.  When the top is set, place under broiler for a minute or two to brown.  Watch carefully as to not burn!  Serve hot or cold.  Great leftover as well!
 

This is one of Gene's Mom's favorite recipes!

1 package frozen spinach
1 tsp nutmeg
5 oz. feta crumbled
1 ½ cups red kidney beans cooked
½ cup finely chopped onions
2 cloves garlic minced
¼ cup canola oil (I use olive oil)
5 eggs lightly beaten
¾ cup self rising flour (I use spelt or whole wheat)
Salt and pepper

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Preheat oven to 350 degrees and lightly oil 8 muffin tins

Combine spinach with nutmeg, feta, beans, onions and garlic (I sautee the onions and garlic first)

Stir in oil, eggs, salt and pepper, flour

Fill muffin tins and bake immediately for 35-40 minutes til golden brown and puffy.

Serve hot or cold

I usually increase most ingredients by about half (8 oz feta, a generous 2 cups of beans, extra greens--- I have used beet greens, chard and even well-chopped kale in place of spinach--- a generous cup of flour, etc.) so that I make an even dozen of these.

• 3 TBLS cooking oil
• 8 oz mushrooms, sliced
• 1 ½ cups onions, sliced
• 1 large clove garlic, minced
• 4-6 cups spinach, coarsely chopped
• 6 eggs
• ¼ cup milk
• ¼ cup cream
• 1 TBLS Dijon mustard
• 1 TBLS fresh thyme, minced
• ½ tsp salt
• 1 ½ cups grated cheese of choice

Preheat oven to 375. Heat oil in skillet and sauté mushrooms until soft. Add onions and garlic and sauté until soft. Add spinach and cook until wilted. Remove from heat. In large bowl whisk remaining ingredients, except cheese. Fold in cheese and veggie mixture. Pour into greased 9” pie plate and bake until set and golden, about 40 min. Let sit 10 min. before serving.

When we make this and serve it, I feel like I'm eating at a fancy restuarant!  Treat yourself because it's actually super easy! 

• 1 pound beets, peeled and chopped into 1/2” cubes
• 1.5 pounds parsnips, peeled and chopped into 1/2” cubes
• 1/2 pound spinach, chopped
• 4-6 oz feta cheese or goat cheese, crumbled
• 1/2 cup olive oil + additional for roasting
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Preheat oven to 400. Toss beets and parsnips with olive oil, salt, and pepper on a roasting tray. Roast until tender, about 45 min, stirring once halfway through. Meanwhile whisk together olive oil, balsamic vinegar, salt, and pepper. Put spinach in a bowl and top with roasted vegetables and cheese. Pour over the dressing and serve. 

This can be made with any kind of winter squash!  Yum!

• 1 pie crust
• 3 cups, peeled and diced winter squash
• 2 TBLS cooking oil (divided)
• ½ pound breakfast sausage
• 1 cup onion, diced
• 1 tsp dried sage
• 4 eggs
• ¾ cup heavy cream
• 1/3 cup grated cheddar cheese
• Salt and pepper to taste

Pre-bake pie crust at 400 for 15 min.  Drizzle squash with 1 TBLS oil and roast at 400 for 20 min.  Cook breakfast sausage in 1 TBLS oil. Remove.  Sauté onion, sage, salt, and pepper until softened, about 5 min. Whisk together eggs, cream, cheese, salt, pepper.  Layer sausage, squash, and onions in pie crust. Pour over egg mixture. Bake until set, 35-45 min. Yum!

1 butternut squash, cut in half, seeds removed
2 onions, chopped
3 tablespoons butter or oil
1 cup sun dried tomatoes packed in oil, or 1/2 cup dehydrated tomatoes
1 quart chicken stock
1/4 teaspoon chili flakes
salt and pepper
sour cream

Roast squash at 350 until soft, about 1+ hour.  Scoop out flesh after it has cooled.  Meanwhile, saute onions until tender.  Add tomatoes, stock, chili flakes, and squash.  Simmer about 30 minutes.  Puree soup.  Season to taste and top each bowl with a dollop of sour cream.

1-2 medium-large onions, chopped
4 tablespoons butter
1 buttercup squash, cooked, skin removed
1 bunch kale, midribs removed and chopped
1 quart chicken broth
1 pound ground pork, or spiced sausage
2 garlic cloves, minced
Minced parsley, salt and pepper

Saute onions in butter until soft.  Add squash, broth, kale, garlic.  Simmer until tender.  Add browned sausage and parsley.  Check seasonings and serve hot!

2 cups green beans, cut into 1 ½ inch pieces
¼ tsp dried thyme
1 clove garlic, minced
5 tbls cooking oil
1 cup sweet onion, sliced into thin rounds
1 cup mushrooms, sliced (optional)
2 cups lettuce, torn into pieces
8 oz steak

Heat 2 Tbls cooking oil in a heavy-bottomed pot over medium heat and sauté the beans, garlic, and thyme until the beans slightly soften, about 5 min. Add one cup water and simmer 15 min. Drain. In a skillet, heat three Tbls cooking oil over medium heat and sauté the onion and optional mushrooms until soft and beginning to brown, about 10 min. Broil or pan-fry the steak to desired doneness. Cut into thin strips. In a large bowl combine all ingredients. Top with a dressing of 2 Tbls olive oil, 1 Tbls lemon juice, ¾ tsp prepared mustard, salt and pepper to taste. Serve warm. Serves 2-4.

Steamed Kale with Butter

1 bunch of kale
butter
salt and pepper

We like kale best steamed as a side dish.  Cut out the tough midribs, then steam the leaves until tender.  Season to taste with butter, salt and pepper.  Makes 4 side dish servings. 
 

Steamed Swiss Chard

1 bunch swiss chard
butter
cider, balsamic, or wine vinegar

Cut the midrib out of each leaf and either discard them or steam them for about 5 minutes.  Add the chard leaves to the midribs and steam for another 5 minutes or until tender.  Drain and serve with butter and a splash vinegar.