All Recipes

• 1 Acorn Squash
• 1-2 TBLS Butter
• 1-2 TBLS Maple syrup or brown sugar

Preheat oven to 400. Cut squash in half lengthwise and scoop out seeds. Put butter and sweetener into cavity of squash. Bake face up in a casserole dish covered with aluminum foil and with a half inch of water in the bottom until soft, about 1 hour. Serve hot.

• 2 TBLS cooking oil
• 2 carrots, peeled and chopped
• 1 medium onion, diced
• 1 celery rib or ½ cup celery root, diced
• 2 TBLS white wine or cider vinegar
• 1 large can (28 oz) diced tomatoes
• 1 quart broth of choice
• 2 cups cooked beans any kind (or 1 can)
• 4 garlic cloves, minced
• 2 medium potatoes, peeled and chopped
• ½ medium cabbage, chopped
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh or dried parsley, to taste

Saute carrots, onion, celery in oil for 5 min. Add rest of ingredients and simmer until desired tenderness is reached.

Basic Green Bean preparation:  Bring a large pot of salted (1 TSP) water to a boil. Add 1 pound green beans and simmer until desired tenderness, 4-8 minutes. Drain well. Proceed with your desired flavoring style. Serve hot or at room temperature.

South Indian-Style Green Beans: heat 1-2 TBLS oil in skillet, add below spices for 10 seconds, add cooked beans, stir to coat, and serve.

• ½ TSP each cumin seeds, mustard seeds, sesame seeds
• cayenne pepper to taste

Asian-Style Green Beans: add the following mixture to coat your hot cooked beans.

• 1 TBLS soy sauce
• ½ TSP toasted sesame oil
• 1-2 TSP fresh ginger minced (or ¾ TSP dried ginger
• toasted sesame seeds to garnish
   

We pretty much only ever make beet greens this way or simply steamed whole since they're so good cooked in simple recipes like this one. 

1 bunch beet greens (or just the greens from 1 full sized bunch of beets; full sized roots would not be used here)
1 tablespoon olive oil or cooking oil
1 tablespoon minced garlic or garlic scapes
1 teaspoon lemon juice or vinegar
salt and pepper to taste

Cut the baby roots off with about 1 inch of stem above them and wash very thoroughly.  Wash the leaves very well as beets tend to harbor small pebbles.  Coarsely chop greens, rinse again and then dry well.  Heat oil over medium heat.  Add baby beet roots and saute stirring until they just start to become tender, about 5 minutes.  Add garlic or garlic scapes and chopped beet greens and saute stirring until greens are wilted down and baby roots tender, about 5 minutes.  Add lemon juice, season with salt and pepper, and serve hot.  Serves 2-4.
 

2 TBLS cooking oil
3-5 cloves garlic, minced
1 cup onion, diced
1 lb ground pork
spices: ½ TSP ground ginger, chili flakes, salt & pepper to taste
3 cups cabbage, shredded
2 cups carrots, peeled and grated
2-3 TBLS soy sauce
1 TBLS vinegar

In large skillet, sauté onion and garlic in oil until translucent.  Add ground pork and spices.  Brown meat until cooked through.  Add carrots, cabbage, soy sauce and vinegar and sauté until tender.  Check seasoning and serve hot.  Yum!

Even an eggplant-hater liked this one!  Plus it is super simple to make.  Winner!

• 1 lb. eggplant, unpeeled
• 2 garlic cloves, or garlic scapes, minced
• 2-4 TBLS plain yogurt
• 2 TBLS lemon juice, or to taste
• 2 TBLS fresh mint, minced (or substitute other fresh herb here)
• salt and pepper to taste

Roast eggplants whole in 400 degree oven until flesh is tender when you stick a fork in.  Remove and cool.  Mash or blend all the rest of the ingredients until smooth.  Store in fridge and use as a dip or spread.

• olive oil
• 1 large eggplant or 2 medium eggplants, peeled and cubed to 3/4"
• 2 leeks, chopped
• 1 onion, chopped
• 2-3 garlic cloves, minced
• 3 eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese
• 1/2 cup cheddar cheese
• 1/4 TSP nutmeg
• salt and pepper to taste
• pie crust (Ha!  If you don't have one, grease your pie pan well and make it without!)

Heat olive oil in skillet.  Add eggplant and saute until softened, 5-10 minutes.  Add leeks, onions, and garlic and saute until translucent, stirring, another 5-10 minutes.  Add salt and pepper and drain excess oil.  Mix milk, cream, and eggs together.  Add veggies to crust.  Pour over egg mixture.  Top with cheese.  Bake at 350 degrees until golden brown and cooked through, 35-40 minutes.

• Cooking oil
• 1 garlic scape, minced (or 1 clove garlic)
• 1 TBSP fresh ginger root, peeled and minced
• ½ pound green beans, cut into 2” pieces
• 1 eggplant, peeled and cut into 2” x ½” x ½” sticks
• 1-3 summer squash, cut into 2” x ½” x ½” sticks
• Salt to taste
• 2-3 TSP lime or lemon rind, grated
• Curry powder or paste to taste
• 1 cup+ coconut milk
• 1-2 TBLS cilantro, chopped (optional)

Heat oil in skillet. Sauté garlic and ginger for 10 seconds. Add green beans and squash and sauté 5 mins, stirring. Add eggplant sauté 5 min more. Add rest of ingredients except cilantro and simmer until veggies are tender. Garnish with cilantro.
 

Parsnips, sliced lengthwise
olive oil
salt

Put parsnips on baking sheet.  Toss with olive oil and salt.  Roast at 350 until tender and caramelized.  Turn occasionally to prevent sticking.  Enjoy these super sweet treats!

• ¼ cup tomato paste
• 3 garlic cloves, minced
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• Red chili pepper flakes, to taste
• 1 medium head cabbage
• ½ cup olive oil (or as needed)
• Salt to taste
• Fresh herb, optional (parsley/cilantro)
• Yogurt or sour cream, optional

Pre-heat oven to 350. Mix tomato paste and spices. Cut cabbage into 8 wedges, keeping core. Brown cabbage wedges on both sides in olive oil on medium-high, approx 4 min per side. Remove cabbages. Add tomato paste and brown 2-3 min, stirring. Add water to come up to ½” on sides of pan. Add cabbage back in, season with salt, and roast uncovered until cabbage is caramelized. Serve with fresh herb and yogurt.

2-3 cups kohlrabi, peeled and grated
1-2 cups beets, peeled and grated
1-2 cups carrots, peeled and grated
¼-½ cup minced onion or green onion (optional)
Roasted nuts to taste (almonds, pecans, walnuts…)
 
Combine above ingredients in large bowl.  Whisk together the following dressing and pour over slaw.  Serve cold.  Will keep in fridge a few days.

4-6 TBLS olive oil
2-3 TBLS vinegar (cider, balsamic, etc.)
maple syrup, honey, etc to taste
salt and pepper to taste

3 Tbls butter
2 fennel bulbs, halved, cored and sliced very thin
1 ½ lbs. potatoes, peeled and sliced very thin
Salt and pepper
¾ cup grated parmesan cheese
½ cup heavy cream

Preheat oven to 400. Butter an 8-inch square baking dish. Add potatoes in 3 layers, alternating with 2 layers of fennel. Season each potato layer with salt and pepper, dot with 1 Tbls butter, and sprinkle with 2 Tbls cheese. Pour cream over top and bake until potatoes are tender, about 45 min. Sprinkle with remaining ½ cup cheese and bake until golden-brown, 15-20 min.

• 2 bulbs fennel, stalks trimmed, quartered, cored and sliced/chopped
• 1 medium potato, peeled and chopped
• 1 medium onion, chopped
• cooking oil
• 4 cups+ water (or broth if you prefer)
• 2-2.5 pounds tomatoes, peeled ideally (but okay if you don't)
• 1/2 teaspoon thyme
• salt and pepper to taste
• cayenne pepper to taste
• cream or non-dairy alternative to taste
• fennel fronds for garnish

Heat oil in large pot.  Saute fennel, potatoes, and onions until onions are translucent, about 5-10 mintues, stirring.  Add tomatoes and water/broth, thyme, salt and pepper and cayenne.  Bring to a boil and simmer until everything is very tender.  Puree.  Checck seasonings.  Add cream to taste.  Garnish with chopped fennel fronds.  Serve hot.

• kohlrabi, end removed, peeled and grated
• carrots, peeled and grated
• garlic, minced (optional)
• salt
• other optional spices for flavoring, as desired

Combine equal parts grated kohlrabi and grated carrot and optional garlic and spices of choice.  Add salt at a ratio of 3 Tablespoons per 5 pounds of vegetable or 1 Tablespoon per finished quart of fermented veggie.  Massage salt into veggies until juices come out.  Put into mason jars (quart sizes are a great way to go).  Put lids on and set out on kitchen table and let ferment until bubbily.  Every day, open lid to "burp" the veggies and push them down in the jar.  After a few days to several days when you like the taste, store in the fridge for months of good eating.

This makes about a quart. 

• 2 cups thinly sliced sweet peppers (red, yellow, orange, green, or a combo)
• 1 cup thinly sliced onion (any color)
• 1 clove minced garlic
• 1-2 hot peppers minced (to taste, optional)
• 2 TSP salt

Combine all of the ingredients in a bowl. Stir occasionally over the next 30 minutes to let the juices release. Put into quart jar with lid. Let sit on counter at room temperature to ferment for approximately 2-5 days. Taste to see how you like it! Store in the refrigerator and enjoy! 

• leftover cooked haddock, or any other leftover fish
• 2 potatoes, scrubbed and diced
• 7 tablespoons butter or cooking oil
• 1 cup chopped green bell peppers (can use frozen)
• 1 onion, chopped
• salt and pepper, to taste
• eggs, optional

In a large skillet, melt butter over medium heat. Add the potatoes, bell peppers (if using frozen throw in a little later), and onions. cook until potatoes are soft and golden brown, stirring often to prevent sticking. (To make this even faster, try using preboiled potatoes, chopped.)   Toss haddock into potato mixture and mash haddock until incorporated and heated through.  Put fish hash on plate. Top with eggs cook any style, fried or poached, or whatever you like.

This recipe is so flexible.  You can substitute for whatever you don't have with whatever you do have!  Great idea for preserving greens when you have too many!

• 1/2 cup cilantro
• 1/2 cup parsley
• 1/2 cup basil
• 3 cups greens!  (Tatsoi summer spinach, regular spinach, kale, bok choy, swiss chard, etc.) 
• 1-2 cloves garlic, peeled (or two garlic scapes)
• 1-2 TBLS peeled and chopped fresh ginger

Wash all the herbs and greens.  Blanch the herbs and greens in a pot of boiling water for about 30 seconds. Cool ASAP in a bowl of ice water.  Drain. Blend garlic and ginger until you have a smooth, dark green purée. If it’s too thick, add a little water, about 1 tablespoon at a time. Pour purée into an ice cube tray and freeze.

To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.
 

Summer squash freezes nicely and is a great addition to winter soups.  There are two ways to freeze summer squash.  You can either freeze it in slices or in a precooked puree. 

To freeze in slices:  Wash, slice and blanch 3 minutes.  Cool, drain, and pack into freezer containers or plastic bags.  Seal and freeze.

To freeze as puree: Wash, slice and cook in a small amount of water until just tender.  Mash in bowl, set bowl in ice water to chill.  Pack into freezer containers or plastic bags.  Seal and freeze.

This is a tradtional European appetizer.  Beautiful French Breakfast radishes are dipped in a softened herbed butter.  Yum!  Get creative with the herbs and enjoy!

1 bunch of French Breakfast radishes, tops removed and saved for another use
1/2 cup butter
1 tablespoon each of your choice of fresh minced herbs (parsley, chives, scallions, dill, etc.)
1 tsp minced lemon zest
salt to taste

Combine the butter with the herbs, lemon zest and salt.  Mix until smooth and evenly distributed.  Place butter into small bowl and surround with radishes.
 

This is sooooo good, so easy to make, and goes with everything as a side dish.  Must try!

• 1 pound carrots, peeled and grated
• ½ cup cilantro, chopped
• 3 TBLS olive oil
• 3 TBLS lemon or lime juice
• 1 tsp honey
• ½ tsp ground cumin
• Salt, to taste

Toss carrots and cilantro. Mix together remaining ingredients and pour this dressing over the carrots. Let marinate for at least 30 minutes before serving. 

• Butter or cooking oil
• 1 bunch of spring onions, chopped
• 2 medium potatoes, peeled & chopped
• Salt and pepper to taste
• 1-2 teaspoons fresh lovage, minced
• 2+ cups broth
• 1 bunch sorrel leaves, chopped
• Cream, to taste

Sauté most of the spring onions in butter quickly. Do not brown. Add potatoes, salt and pepper, lovage, and broth. Bring to a simmer and cook until potatoes are tender. Puree. Add sorrel leaves and stir until wilted to tender. Add cream and garnish with chopped spring onion tops. Serve warm.

This may seem like a fancy name, but it is super easy to make and tastes so good. Your family will love it!

Plus it uses up a ton of red onions if you need that! 😉

• butter or cooking oil
• 2 lbs red onions, sliced
• 1 TBLS balsamic vinegar
• 1 TBLS Worcester sauce
• 1/4 TSP dried tarragon or thyme
• 1/2 cup red wine
• 4 cups chicken, beef, or veg broth
• salt and pepper to taste
• 2 cups grated gruyere cheese
• french baguette slices

1. Heat butter or oil in large pot on medium heat.
2. Add onions and cover.
3. Cook, stirring frequently to prevent burning, until deep golden in color, 15-30 minutes.
4. To the onions, add vinegar, Worcester sauce, spices, wine, and broth.
5. Bring to a boil and turn down to a simmer. Cook uncovered for 15 minutes.
6. Preheat broiler. Ladle soup into oven safe bowls and top with a slice of bread and cheese. Melt cheese under broiler and serve.  

This is the easiest salsa I've ever made.  Use the food processor to your advantage to make it super quick!  Try it!

• 2-3 garlic cloves, minced
• 1 cucumber, peeled and chopped
• 3-4 cups tomatoes, chopped
• 1/2 cup fresh herb, chopped (cilantro, basil, parsley, depending upon preference)
• 2-3 TBLS lemon juice
• 1-2 fresh hot peppers, seeded and chopped (or not seeded depending upon desired level of heat) or substitute dried chili flakes, to taste
• salt to taste

Put the garlic cloves into the food processor or blender and process until minced.  Add the rest of the ingredients and blend until desired consistency.  Less time for chunky and more time for smooth.  Refrigerate and enjoy!