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    Sauces, Salsas, and Marinades

    Recipes in this category:

    • Sesame seed sauce for vegetables
    • Sue's favorite marinade
    • Peanut sauce
    • Salsa verde
    • Salsa luli
    • Tomatillo salsa
    • Wendy's radish salsa
    • Arugula-spinach pesto
    • Roasted shallot dressing

    Sesame Seed Sauce for Vegetables
    (from Vegetarian Express Lane Cookbook--another cookbook worth checking out!)

    Serve this on top of cooked vegetables like broccoli or cabbage, or add to a stir-fry once the vegetables are cooked.

    • 1/4 cup sesame seeds
    • 2 teaspoons sugar (honey or maple syrup works well too)
    • 2 tablespoons vinegar (any kind works--we like rice vinegar)
    • 3 tablespoons soy sauce
    Toast the sesame seeds in a dry heavy skillet over medium heat. Stir them frequently, removing the pan from the heat for several seconds if they appear to be cooking unevenly. When they are golden and smell toasty, remove from the heat.

    Combine sugar, vinegar, and soy sauce--stir to dissolve sugar and then stir in sesame seeds. A drop of sesame oil makes this sauce even more delicious.

    Sue's Favorite Marinade
    (from Moosewood Restaurant Cooks at Home, which is full of fast, easy and healthy recipes that use many CSA crops)

    • 1/2 cup tamari or soy sauce
    • 1/2 cup dry sherry (optional)
    • 1/4 cup rice vinegar, or any vinegar
    • 3 tablespoons honey, brown sugar, or maple syrup
    You can also add some sesame oil, and grated ginger and garlic. Mix. Great as a tofu or tempeh marinade, or as a sauce over greens.

    Peanut Sauce

    • 1/2 cup peanut butter
    • 1/4 cup tamari or soy sauce
    • 1/4 cup rice vinegar, or other vinegar
    Combine in blender and mix well. Especially good with greens in the cabbage family, broccoli rabe, kale, collards, mizuna.

    Salsa Verde
    (from The Greens Cook Book, by Deborah Madison with Edward Espe Brown)

    • 2 shallots or small onions, chopped
    • 1/2 cup Italian (flat leaf) parsley, chopped
    • 1/3 cup fresh herbs: thyme, chervil, burnet, lovage, savory, arugula, dill, cilantro, tarragon, basil, marjoram, romaine lettuce, etc., chopped
    • grated peel of one lemon
    • 1 clove garlic, chopped
    • 3/4 cup olive oil
    • 1-2 tablespoons capers, rinsed (optional)
    • 1-2 tablespoons fresh lemon juice or mild vinegar
    Combine everything in blender or food processor. Add lemon juice just before serving. Keeps for days. Good with hardboiled eggs, potatoes, fish, veggies, etc.

    Salsa Luli

    • one small tomato
    • one fresh jalapeno
    • one large clove garlic
    Roast in hot oven, on grill, or on cast iron pan over high flame until charred and softened. Chop together & serve. Great with eggs, beans, tortillas, tacos.

    Tomatillo Salsa
    (from The Greens Cook Book, by Deborah Madison with Edward Espe Brown)

    • 1 pound tomatillos, husked
    • 1/2 small onion
    • 1 clove garlic, or more
    • 2 serrano chilis (small, green) or use jalapenos
    • 1-2 tablespoons chopped fresh cilantro
    • pinch of sugar if needed to taste
    • juice of half lime
    • salt to taste
    Simmer tomatillos for 20 minutes. Combine everything in a blender or mash together in a Mexican molcahete. Good with eggs, tacos, steak, etc.

    Wendy's Radish Salsa

    • 1 bunch radishes, chopped
    • 1 onion, chopped
    • 1 large, fresh or canned, hot pepper, minced
    • 1 tablespoon wine vinegar
    • Tabasco or other hot sauce to taste
    • salt and black pepper to taste
    • 1 bunch cilantro, chopped
    • 2 cups fresh or canned tomatoes, chopped
    • 3 cloves garlic, minced or pressed
    • 1/4 cup lime juice
    • 1 teaspoon each cumin and marjoram
    Combine all ingredients. Alter the amounts of lime juice and vinegar to taste. Chill 3 hours for best flavor.

    Arugula-Spinach Pesto
    (adapted from The Global Vegetarian: Adventures in a Meatless Kitchen, by Jay Solomon. This is good if you have lots of arugula or really want pesto, and basil isn't ready yet.)

    • 4 cloves garlic
    • 1/4 cup pine nuts or unsalted cashews
    • 1 medium tomato, diced (or, skip the tomato and add more oil)
    • 1 cup packed arugula
    • 1 cup packed spinach leaves (or, add less spinach and more, or all, arugula)
    • 1/4 cup olive oil
    • 1/2 teaspoon salt
    • 1/4 cup grated Parmesan cheese
    In a food processor or blender, mix garlic and nuts for 10-15 seconds. Add everything except cheese, and mix for 15 seconds or until smooth. Fold in the cheese with a spoon. Toss pesto with 1/2 lb. pasta, spread onto bread/rolls, or add to burritos.

    Roasted Shallot Dressing
    (from Vegetarian Planet, by Didi Emmons)

    • 6 shallots, cut in half, skins left on
    • 1 garlic clove, cut in half
    • 2 tablespoons smooth Dijon mustard
    • 2 tablespoons balsamic vinegar
    • 1 cup olive oil
    • salt and pepper to taste
    Preheat oven to 400. Wrap shallots in foil, and bake for 30 minutes. Remove the package from the oven, open it, and let the shallots cool for 5 minutes. In a blender or food processor, combine the garlic, mustard, and vinegar. With your hands, separate the shallot skins from the flesh, and add the flesh to the machine. Puree the mixture. Slowly, with the machine running, add the olive oil in a stream the width of a pencil. Add salt and pepper to taste. If kept covered in the refrigerator, this dressing will keep well for over a week.

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    Root Vegetables

    Recipes in this category:

    • Kohlrabi/turnip salad
    • "Dry" root vegetables cooked with mustard seeds
    • Roasted potatoes
    • Roasted turnips, sweet potatoes, apples, and dried cranberries
    • "Proper" roast potatoes

    Kohlrabi/Turnip Salad

    Says the recipe provider: Here's a great summer salad that I like to make - uses up those turnips, too! It tastes the same if you don't pay attention to the cutting directions, but they do make it more interesting to look at. Be as obsessive as suits you.

    • 2 or 3 kohlrabi, peeled and cut into matchsticks
    • 5 or so small white turnips, or 2  - 3 big ones, peeled and sliced into paper thin (1/16th inch) circles
    • 5 or so radishes, sliced thin (1/8th inch)
    • 1 tbsp rice vinegar
    • 3 tbsp olive oil
    • 2 tsp. toasted cumin seeds (fennel seeds or anise seeds work well too)
    • salt & pepper to taste
    Throw all the cut veggies in a bowl, drizzle with the vinegar and oil, add spices, toss well, and let it marinate for 30 minutes or so. Serve as a side or on top of salad greens.

    You can also throw in matchstick size pieces of patty pan or other summer squash if you have them, the texture is a nice contrast to the crunchy & zippier root vegetables.

    "Dry" Root Vegetables Cooked with Mustard Seeds
    (This is based on a recipe from Madhur Jaffrey's World-of-the-East Vegetarian Cooking.)

    • 1 1/2 lbs. of root vegetables including spring turnips, radishes, and potatoes
    • 6 tablespoons vegetable oil
    • 1/16 teaspoon ground asafetida
    • 1 tablespoon whole black mustard seeds
    • 1/4 teaspoon ground turmeric
    • 3/4 to 1 teaspoon salt
    • 1/16 to 1/8 teaspoon cayenne pepper (optional)
    1. Peel the potatoes and dice them and the other root vegetables into 3/4 inch pieces.
    2. Heat the oil in a 10- to 12-inch skillet over a medium-high flame. As soon as the oil is hot, put in the asafetida. A second after that, put in the mustard seeds. Half a second after that, put in the turmeric.
    3. Now quickly put in the root vegetables. Stir and fry for 1/2 minute.
    4. Cover the root vegetables and turn flame to low. Cook, covered, for about half an hour or until root vegetables are cooked through but retain their shape. Stir gently every 5 to 7 minutes, replacing the cover each time. 
    5. When the root vegetables are done, sprinkle the salt and cayenne over them. Stir again to mix.

    Roasted Potatoes
    (this is also good with any winter squash)

    • 2 tablespoons olive or canola oil
    • 1 teaspoon cumin
    • 2 teaspoons coriander
    • 1/8 teaspoon turmeric
    • pinch cayenne
    • 3/4 teaspoon salt
    • 2 lbs. potatoes, unpeeled and cut into 1 1/2 inch cubes
    • sweet onion slices, red pepper strips, cilantro for garnish
    Preheat oven to 400. In large oven-proof skillet, heat oil over medium heat. Stir in spices. Add potatoes and stir to coat evenly. Place in oven. If skillet it not large enough to fit potatoes in a single layer, use additional pan. Bake until tender 20-30 minutes. Garnish and serve. Makes four servings.

    Roasted Turnips, Sweet Potatoes, Apples, and Dried Cranberries
    (from Cooking Light)

    • 3 cups cubed peeled turnips
    • 3 cups cubed peeled sweet potato
    • 2 1/2 cups cubed peeled apple
    • 1 cup dried cranberries
    • 1/2 cup packed dark brown sugar
    • 1 tablespoon lemon juice
    • cooking spray
    • 2 tablespoons margarine or butter cut into small pieces
    Preheat oven to 350 degrees. Combine first 6 ingredients in a shallow 2-qt. baking dish coated with cooking spray. Top with butter. Bake for 1 1/2 hours or until tender, stirring after 5 minutes. Serves 4.

    "Proper" Roast Potatoes
    (Adapted from One Potato Two Potato, by Roy Finamore with Molly Stevens)

    • 2 1/2 to 3 pounds russet potatoes
    • 6 tablespoons fat (duck or goose, or bacon drippings, or vegetable oil in a pinch)
    • salt and pepper, to taste
    • 1 tablespoon flour or cornmeal
    Set the oven at 400 degrees. Peel the potatoes and cut them into 2-inch chunks. Put the fat into a shallow roasting pan and slip it into the oven. Put the potatoes into a pot with cold water to cover them by at least 1 inch. Add a big pinch of salt and bring to a boil. Cook for 3 minutes, then drain the potatoes and return them to the pot. Hold the lid on and shake the pot to soften up the edges of the potatoes. Sprinkle in the flour, give the pan another shake or two, and stir to coat the potatoes. Drop the potatoes into the hot fat (be careful not to spatter it) and stir them. Roast them for 30 minutes, turn with tongs, and roast for another 30 minutes. The potatoes will be golden brown and crispy. Serves 4. 

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    Recipes in this category:

    • Miso soup
    • Pasta with greens and ricotta
    • Spicy kale (or other greens)
    • Roasted sweet potatoes and greens
    • Flashed-cooked greens with garlic
    • Wilted greens with spicy garlic dressing
    • Grilled scallops and rainbow peppers with wilted greens and cilantro dressing
    • Torte of greens and cheese
    • Greens, potato, and fried egg
    • Braised greens in red wine
    • Portuguese potato and kale soup (caldo verde)

    Advice on Cooking with Greens

    • First, wash them. The best way to wash greens is in an enormous amount of cold water. Fill your sink, or a big pan, and swish them around. All the dirt and sand will sink to the bottom. If you're going to saute them, dry them well in a salad spinner or with a cloth towel. Trim the stems and slice them. Then saute them along with other ingredients, or steam them quickly. You can also plunge them into a big pot of rapidly boiling water. Tender greens such as spinach and chard will cook in only 3 to 4 minutes. Kale and collards take a few minutes more. 
    • If your greens look a little limp when they arrive home, dip them in some cold water and shake them out, and they will usually perk up.
    • Store greens in the crisper of your refrigerator with a paper towel and they can last up to two weeks.
    • Remember that a huge bunch of greens becomes a manageable side dish when cooked.
    • Strong greens mellow when cooked.
    • Don't overcook! Taste, texture, and nutrition decline the longer you cook.
    • Substitute and experiment! If a recipe calls for bok choi, try chinese cabbage or mizuna, etc.
    • When stir-frying, along with garlic and ginger, tamari or soy sauce, rice vinegar and sesame oil are always a good bet for flavor. Try some seeds or nuts for added crunch.

    Miso Soup
    • 8 cups water
    • 4 tablespoons red miso
    • 4 tablespoons light miso
    • greens (bok choi, tatsoi, turnip greens, mizuna, etc.)
    Boil water. Add miso. Add greens. You can also add other vegetables (carrots, broccoli, white turnips, etc.), garlic, ginger root, tofu, and noodles.

    Pasta with Greens and Ricotta
    (from Moosewood Restaurant Cooks at Home)

    • 1 bunch swiss chard, tough stalks removed (about 4 cups chopped) or other greens
    • 2 garlic cloves, minced or pressed
    • 1 tablespoon olive oil
    • dash of salt and ground black pepper
    • 1/4 teaspoon nutmeg
    • 3/4 cup ricotta cheese
    • 1 bunch watercress (about 1 cup chopped), tough stems removed (optional)
    • 1 pound pasta (fettucine, penne, macaroni, fusilli, butterflies, or shells)
    • grated parmesan cheese or crumbled ricotta salata
    • chopped fresh tomatoes (skip when not in season)
    • toasted walnuts or pine nuts
    Bring a large covered pot of water to a rapid boil. 

    While water heats, rinse the chard (& watercress, if using) well; shake off any excess water, and chop coarsely. Saute the garlic in the oil for a minute, until soft & golden, taking care not to scorch it. Add the damp greens and saute, stirring often, until they are wilted but still bright green. Sprinkle with the salt, pepper, and nutmeg, and remove from heat. In a blender, puree the cooked greens with the ricotta until smooth and evenly colored. Add more salt and pepper to taste. 

    When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot & cook the pasta until al dente. Drain the pasta and immediately toss it with the sauce in a warmed serving bowl. Top with parmesan or crumbled ricotta salata, tomatoes, and/or toasted walnuts or pine nuts.

    Spicy Kale (or other greens)
    (from Moosewood Restaurant Cooks at Home)

    • 1 large onion, diced (about 1 1/2 cups)
    • 1 tablespoon olive oil
    • 1 bunch kale (about 2 pounds)
    • 2 teaspoons vinegar (or to taste)
    • 1/4 teaspoon crushed red pepper flakes (or more to taste)
    • salt and round black pepper to taste
    Saute the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until translucent. 

    While the onion sautes, thoroughly rinse the kale. Remove and discard the large stem ends, and coarsely chop the leaves.

    Add the moist kale to the onions and cook, covered, for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste, and serve immediately or at room temperature.

    Roasted Sweet Potatoes and Greens
    Says Melinda: Since I made this one up, I don't have exact amounts--play around with it and find what tastes good to you!

    Slice washed, unpeeled sweet potatoes (usually 1-plus per person) about 1/4 to 1/3 inch thick. Place in one layer in roasting pan. Sprinkle with canola oil (lower fat version: use spray). Roast in 400 degree oven about 30 minutes, until tender.

    Meanwhile, prepare a bowl of greens--I like arugula, because the bitterness contrasts nicely with the sweetness of the potatoes, but any strong green will do. Pour potatoes on greens while still hot to wilt the greens slightly. Sprinkle with balsamic vinegar and grind fresh pepper over top, and toss!

    Flash-cooked Greens with Garlic
    (from A Spoonful of Ginger by Nina Simonds)

    • 1 1/4 lbs. fresh spinach, chard or other greens
    • 1 teaspoon canola oil
    • 8-10 cloves garlic, cut into paper-thin slices
    • 2 1/2 tablespoons rice wine or sake
    • 1/2 to 3/4 teaspoons salt
    Cut any tough stems from greens, wash and drain. Heat wok or large skillet, add oil and heat until near smoking. Add greens and garlic and toss about 20 seconds. Then add the rice wine or sake and salt, tossing over high heat for about 1 minute or less, until greens are slightly wilted but still bright green. Scoop out with slotted spoon onto serving dish. Serve hot, room temperature, or cold.

    Wilted Greens with Spicy Garlic Dressing
    (from A Spoonful of Ginger by Nina Simonds)

    • 1 1/4 lbs. fresh greens such as Asian greens or spinach
    • 1 teaspoon canola oil
    • 1 teaspoon roasted sesame oil
    Garlic Dressing:
    • 3 tablespoons soy sauce
    • 2 tablespoons rice wine or sake
    • 1 tablespoon minced garlic
    • 1 teaspoon sugar
    • 1 teaspoon hot chili paste (optional)
    Cut any tough stems from greens, wash, and drain. Heat wok or large pot. Add oils and heat until near smoking. Add greens and toss over high heat about 1 minute. Add garlic dressing and continue stir-frying about 30 seconds more, until leaves slightly wilted but still bright green. Scoop out greens with slotted spoon into serving dish. Serve hot, room temp, or cold.

    Grilled Scallops and Rainbow Peppers with Wilted Greens and Cilantro Dressing
    (from A Spoonful of Ginger by Nina Simonds)

    • 1 1/2 lbs. sea scallops, rinsed and drained
    • 3 bell peppers: one each red, yellow, orange
    • 1 lb. washed and dried greens
    • 2 teaspoons canola oil
    • 1 1/2 tablespoon minced garlic
    • 2 tablespoons rice wine or sake
    • 1 teaspoon salt
    • 2 tablespoons rice wine or sake
    • 2 tablespoons soy sauce
    • 1 tablespoon minced fresh garlic
    • 1 teaspoon toasted sesame oil
    • 1/3 cup soy sauce
    • 1/4 cup rice vinegar
    • 2 tablespoons toasted sesame oil
    • 1 1/2 tablespoon sugar
    • 1 1/2 tablespoon rice wine or sake
    • 1/3 cup chopped fresh cilantro leaves
    Marinate scallops in marinade for at least 30 minutes. 

    Core, seed, and cut peppers into 1/2 inch squares.

    Alternately thread peppers and scallops on skewers, place on flat pan and brush with more marinade.

    Heat wok or large skillet, add oil and heat until near smoking. Add greens and garlic and toss about 20 seconds, then add rice wine/sake and salt, tossing about 1 minute, until greens slightly wilted, but still green. Spoon onto serving dish, mounding slightly. Broil or grill scallops and peppers about 3 inches from heat for about 3-4 minutes a side. Turn once and brush with marinade. Arrange cooked scallops and peppers on wilted greens and spoon dressing over top. Serve warm. Serves 4. 

    Torte of Greens and Cheese
    (adapted from Cooking in Piedmont by Roberto Donna)

    • 1/4 cup extra virgin olive oil
    • 1 1/2 lbs. swiss chard, kale, or any combination of bitter greens, washed, trimmed of tough stems, and sliced into bite-size strips
    • salt and pepper to taste
    • 1 egg
    • 1 cup coarsely grated Parmigiano-Reggiano cheese
    • 1/4 cup flour
    • 4 tablespoons red wine vinegar
    Preheat oven to 400 degrees. Place a large saute pan over high heat. Reduce heat to medium, and add oil. Add greens and saute, stirring often until they wilt. Season with salt and pepper and set aside. (Dish can be made through this point and refrigerated. Remove from refrigerator an hour before baking. May need extra baking time.)

    Stir egg with cheese and flour to blend well. Stir in vinegar, and mix with greens. Oil an 8- or 9-inch springform pan and spoon greens into it, spreading evenly. Bake 10 minutes, until mixture is firm. Remove from oven, cool 2 minutes and remove springform pam. Cut into wedges and serve. Serves 6 as a side dish.

    Greens, Potato, and Fried Egg

    • 1 1/2 lbs. boiling potatoes
    • 3 tablespoons finely chopped shallot
    • 1 tablespoon red wine vinegar
    • 1 teaspoon Dijon mustard
    • 3 tablespoons olive oil
    • 4 eggs
    • 1/2 tablespoon vegetable oil
    • 6 cups chopped greens
    Peel potatoes, cut into 1/2 inch cubes and cook in oil over moderate heat until golden and cooked through-about 15 minutes. Transfer to paper towel to drain. Place in low oven to keep warm.

    Make dressing: combine vinegar and shallots in large bowl. Let stand 10 minutes. Stir in mustard and olive oil, combining well.

    Slowly fry eggs in the vegetable oil until desired doneness. Meanwhile, saute greens in large pan until wilted and tender. Add greens and potatoes to bowl with dressing. Top with eggs. Serves 4.

    Braised Greens in Red Wine
    (adapted from Michael Lomonaco, Windows on the World, Manhattan)

    • 1 1/2 lbs. collards, kale, or other greens, washed and trimmed
    • 1/4 cup olive oil
    • 4 garlic cloves, minced
    • salt and pepper to taste
    • 1/2 cup chicken or vegetable stock
    • 1/2 cup dry red wine
    Tear or chop greens into bite-size pieces. Place oil in a large skillet and turn heat to medium-high. Add garlic and, when it colors, the greens. Toss frequently and cook for 3-4 minutes. Reduce heat to medium and add stock, salt, and pepper. Cover and cook for 5 minutes. Remove cover and add wine. Cook uncovered, stirring frequently, for about 5 minutes until almost all of the liquid has evaporated and the greens are tender. Serves 6 as a side dish.

    Portuguese Potato and Kale Soup (Caldo Verde)
    (from the Global Vegetarian, by Jay Solomon)

    • 1 tablespoon olive oil
    • 1 medium yellow onion, chopped
    • 2-3 cloves garlic, minced
    • 4 cups water
    • 4 cups diced white potatoes or Yukon Gold potatoes
    • 1/2 teaspoon white or black pepper
    • 1/2 teaspoon salt
    • 3-4 cups chopped, packed kale
    • 1 15 oz. can white kidney beans, drained
    • 1/4 cup minced parsley
    (you can omit the parsley and substitute other herbs/spices--cilantro, coriander, hot pepper. You can also add carrots, and substitute leeks for onions)

    In a large saucepan, heat the oil. Add the onions and garlic and saute for about 5 minutes. Add the water, potatoes, pepper, and salt and cook for 20-25 minutes over medium heat, stirring occasionally. Stir in the kale, beans, and parsley and cook for 5-10 minutes more. To thicken the soup, mash the potatoes against the side of the pan with a wooden spoon. Turn off the heat and let sit for about 10 minutes on the stove top. Makes 4-6 servings.

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    Other Vegetables

    Recipes in this category:

    • Broccoli with spicy sesame oil
    • Garlic marinated broccoli
    • Spicy sweet eggplant
    • Pasta with basil roasted vegetables
    • Chinese eggplant in spicy sauce
    • Lentil salad with tomatoes
    • Seared green bean salad
    • Gratin of summer vegetables in herb pesto
    • Warm summer vegetable salad
    • Southeast asian eggplant
    • Wonderfully strange-tasting eggplant
    • Sauteed red cabbage
    • White bean tomatillo chili
    • Ratatouille with roasted veggies

    Broccoli with Spicy Sesame Oil

    • 1 head (about 1 1/4 lb. broccoli, cut into florets and stems trimmed, peeled, and cut into pieces)
    • 1 1/2 tablespoon toasted sesame oil
    • 1 teaspoon soy sauce (or more to taste)
    • 1 small garlic clove, minced
    • 1/8 - 1/4 teaspoon crushed red pepper flakes
    • 1 teaspoon fresh lemon juice (or more to taste)
    Stem broccoli until just crisp-tender. In large skillet, warm sesame oil, garlic, and crushed pepper over low heat for 3 minutes. Stir in the soy sauce and lemon. Add broccoli, toss to coat, and serve.

    Garlic Marinated Broccoli
    (from A Spoonful of Ginger by Nina Simonds)

    • 1 head (about 1 1/4 lbs.) broccoli, cut into florets and stems trimmed, peeled, and cut into pieces
    • 2 1/2 tablespoons olive oil
    • 1 teaspoon finely minced garlic
    • 2 tablespoons chopped fresh basil
    • 1 teaspoon fresh oregano
    • 1 teaspoon soy sauce
    • 2 1/2 tablespoons champagne or white wine vinegar
    • freshly ground pepper
    Steam broccoli until just crisp-tender. Drain immediately and run under cold water to stop cooking and to set color. Toss with marinade and let sit for at least 1/2 hour. Toss again and serve at room temp or chilled.

    Spicy Sweet Eggplant

    • 1 medium eggplant (1 1/4 lb.)
    • 1 medium onion, cut into 1/4 inch slices
    • 2 teaspoons curry powder
    • 1/4 teaspoon powdered ginger
    • 6 tablespoons peanut or canola oil
    • 1/2 teaspoon salt
    • 2 teaspoons fresh lemon juice
    • 2 tablespoons mango chutney or ketchup
    Cut eggplant in half lengthwise. Cut each half lengthwise into four slices. Cut each slice into 1 inch wide pieces and put into bowl. Add onion, curry powder, and ginger. Toss to mix.

    In a large skillet, heat the oil over high heat until it shimmers. Add the eggplant mixture and saute, tossing frequently, for about 3 minutes.

    Reduce heat to moderate and cook, tossing frequently, until the eggplant is tender and browned, about 25 minutes.

    Remove from heat and stir in salt, lemon juice, and chutney or ketchup. Serve hot, chilled, or at room temperature. Serves 4.

    Pasta with Basil Roasted Vegetables
    I made this up last night, so none of the measurements are exact. But boy is it yummy! I was using up a lot of vegetables that were from the shares of Sept. 15 and Sept. 22, 2001. It's good to use a lot, because as you taste the vegetables to see if they are done, you may keep tasting until you don't have many left to add to the pasta!

    • 2 bunches of basil (regular & lemon)
    • 1/3 to 1/2 cup olive oil
    • 2 to 4 cloves garlic (your preference)
    • salt and pepper to taste
    • 2 weeks worth of zucchini/summer squash (about 8 total)
    • 2 weeks worth of eggplant (3 eggplants)
    • 2 weeks worth of bell peppers (5 peppers)
    • 1 lb. pasta (I prefer fusilli, but use what you have on hand)
    Preheat oven to 500. You may want to do this recipe on a cooler night, since the oven will be on for awhile. (Alternatively, you can throw the veggies on a grill.)

    Boil water for pasta & cook according to directions. When pasta is done, put it in a large bowl.

    Put the basil leaves & the garlic in a blender; add enough olive oil so they blend easily & the blender isn't straining. This will be your marinade.

    Peel the eggplants, zucchini, and summer squash (if you like). Cut them into 1/2 inch rounds. Put them in a bowl & add enough basil marinade to coat them. Add salt & pepper. Put the vegetable slices in one layer on baking sheets and put in oven. Check them after about 15 minutes. Turn them over then they are browned on the side touching the baking sheet. You can turn them over earlier, but they are yummiest when browned. Keep checking until they are browned on both sides; it takes about 1/2 hour total.

    Cut the peppers in half lengthwise; remove seeds & stems. Coat them inside & out with the marinade. These cook much more quickly; check them after 10 minutes or so. When they are done, you may want to peel off the skin.

    Cut up the vegetables into smaller chunks & add to the pasta. You can add the rest of the marinade as well; I didn't bother because I wanted the flavor to be predominately that of the roasted vegetables, not basil. Enjoy!

    Chinese Eggplant in Spicy Sauce

    • 1 tablespoon rice wine vinegar
    • 1 teaspoon sugar
    • 3 tablespoons soy sauce
    • 2 tablespoons sesame paste (tahini)
    • 1/2 teaspoon crushed red pepper
    • 1/4 cup peanut or canola oil
    • 2 medium eggplants, cut into 2 inch strips
    • 2 cloves garlic, finely chopped
    • 1 red pepper, roasted and cut into thin strips (optional)
    • 4 scallions, finely chopped
    • 1/4 cup finely chopped ginger
    • 1 tablespoon sesame oil
    Combine vinegar, sugar, soy sauce, sesame paste, and crushed pepper in a bowl. Set aside.

    Line a plate with several sheets of paper towels. In a wok or large heavy-based skillet, heat oil until it shimmers. Add eggplant and stir fry over moderate-high heat for 10 minutes or until softened. Remove eggplant from pan with slotted spoon, placing on paper towels to drain.

    Leaving 1 tablespoon of oil in pan, add garlic, scallions, and ginger and cook for one minute. Return eggplant to pan with the vinegar-soy sauce mixture and continue cooking over low heat, stirring occasionally for about 10 minutes or eggplant is almost falling apart.

    Add the sesame oil and taste for seasoning. Serve hot or cold. Serves 4.

    Lentil Salad with Tomatoes

    • 1/2 lb. dry lentils
    • 1 small onion stuck with 1 clove
    • 1 cup diced carrots
    • 2 sprigs fresh thyme or 1/2 teaspoon dried
    • 1 bay leaf
    • salt and pepper to taste
    • 3 cups water
    • 1/2 cup finely chopped onion
    • 2 teaspoons finely chopped garlic
    • 1 tablespoon red wine vinegar
    • 3 tablespoons olive oil
    • 4 ripe tomatoes, cored and cut into small cubes
    • 2 tablespoons chopped parsley
    Combine lentils, onion-clove, carrots, thyme, bay leaf, salt, pepper, and water in saucepan. Bring to boil and simmer for 20 minutes or until tender. Don't overcook.

    Drain. Remove and discard onion, thyme, and bay leaf. Transfer lentils to salad bowl and add chopped onions, garlic, vinegar, oil, tomatoes, and salt and pepper. Toss well and sprinkle with parsley. Makes four servings.

    Seared Green Bean Salad

    • 1 lb. small potatoes
    • 1/2 cup olive oil
    • 2 lbs. green beans, washed and trimmed
    • 2 tablespoons sesame seeds
    • 1 large shallot, peeled and sliced paper thin
    • 1 large lemon (2 tablespoons)
    • 2 teaspoons sesame oil
    • salt and pepper to taste
    Slice potatoes into quarters, place them in a pot, cover with cold water and bring to boil over high heat. Cook an additional 4 minutes. Drain and place them, cut sides up, on a towel to dry.

    Coat a large frying pan with a thin layer of oil and place over high heat. When the oil becomes fragrant, put beans in one layer in pan. Sear on one side for three minutes. Do not turn. Place in bowl and repeat with remaining batches until all are cooked.

    Place potatoes, cut sides down, in a large frying pan with a thick layer of olive oil. Fry over medium-low heat for 20 minutes; do not turn over. In a dry pan roast the sesame seeds over low heat, being careful not to burn them. Add seeds, sliced shallot, lemon juice, sesame oil, salt, pepper, and a tablespoon of olive oil (more to taste) to beans. Add potatoes and toss. Serve at room temperature. Makes 8 servings.

    Gratin of Summer Vegetables in Herb Pesto

    • 2 medium zucchini (about 3/4 lb.)
    • 2 medium yellow or pattypan squash
    • 3 medium onions, sliced thin
    • 1 lb. ripe, firm, meaty tomatoes
    • 1 medium bunch basil, flat-leaf parsley, cilantro, or mint
    • 3 cloves garlic
    • 1/3 cup freshly grated parmesan cheese
    • 2 tablespoons pine nuts
    • 3/4 cup olive oil
    Preheat oven to 350. Cut zucchini and squash into 3/4 inch chunks. Place with onions in large bowl. Core and chunk tomatoes and add. Season with salt and pepper. 

    Brush an 8x11 baking pan with a little oil. Reserve a couple of herb sprigs for garnish and tear remaining leaves from stems. Place leaves in food processor with garlic, cheese, pine nuts, and 2-3 tablespoons oil and puree. With machine running, gradually add remaining oil. Season with salt and pepper, then toss with vegetables to coat. Spread in prepared baking dish and bake until tender and lightly browned, about 35-45 minutes. Serve warm or at room temperature. Garnish with reserved herb sprigs. Makes 4 to 6 servings.

    Warm Summer Vegetable Salad

    • 3/4 cup olive oil
    • 1/2 lb. onions, chopped (about 2 cups)
    • 1 red bell pepper, cut into 1/4 inch dice
    • 1/2 lb. eggplant, cut into 1/4 inch dice (about 3 cups)
    • 1/2 lb. zucchini, cut into 1/4 inch dice (about 2 cups)
    • 1/2 lb. cremini mushrooms, chopped (about 3 cups)
    • 2 tablespoons minced garlic
    • 1 lb. tomatoes, cored and diced
    • 1 tablespoon chopped fresh basil leaves
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh thyme
    • freshly ground pepper to taste
    • salt to taste
    In a heavy skillet, heat oil over moderately high heat until hot but not smoking and saute onions, pepper, eggplant, zucchini, mushrooms, and garlic, stirring until softened, about 3 minutes. Stir in tomatoes and cook, stirring, 5 minutes, until very soft. Remove vegetables from heat and stir in herbs, pepper, and salt to taste. Serve warm. Makes 8-10 servings, about 6 cups.

    Southeast Asian Eggplant

    • 6 Japanese eggplants (about 2 1/2 lbs.) or very small, firm regular eggplants
    • 1/4 cup olive oil
    • 4 teaspoons turmeric
    • 2 tablespoons sugar
    • 1 small red onion, finely chopped
    • grated zest of 2 limes
    • 1/2 cup fresh lime juice
    • 1 teaspoon (or more) chili-garlic paste
    • 1 teaspoon salt
    Preheat broiler. Cut eggplant crosswise into four equal pieces. Cut each piece lengthwise into 1/2 inch thick slices. In large bowl, stir together oil, turmeric, and 1/3 cup cold water until turmeric is dissolved. Add eggplant and toss until lightly coated on all sides. Place slices on non-stick or lightly oiled broiler pan. Broil four inches from heat for 4-5 minutes per side, until cooked and golden brown. Meanwhile in large bowl, combine onion, lime zest and juice, sugar, chili-garlic paste, and salt. Add eggplant and toss to combine. Serve warm or room temperature.

    Wonderfully Strange-Tasting Eggplant

    • 1 1/2 lb. eggplant
    • 1 tablespoon minced garlic
    • 1 tablespoon chopped ginger
    • 1 large bunch scallions cut into 1 inch lengths
    • 1/4 to 1/2 teaspoons dried red pepper flakes
    • 2 1/2 tablespoons soy sauce
    • 2 1/2 tablespoons brown sugar
    • 1 teaspoon rice wine vinegar
    • 2 tablespoons hot water
    • 2 tablespoons peanut or canola oil
    • 1 teaspoon sesame oil
    • 1 tablespoon chopped cilantro for garnish
    Cut eggplant in half lengthwise and place on a greased baking sheet, cut side down. bake at 350 for 20 minutes. Cool. Scoop out the meat and process in a food processor til chopped well but not completely smooth. Saute garlic, scallions, ginger, and red pepper flakes in oil. Add eggplant and cook 2 minutes. Add soy sauce, brown sugar, rice wine vinegar, and water. Cook for 1 more minute. Remove from heat and add the sesame oil. Put in serving bowl and garnish with cilantro. Serve with toasted bread. Makes 8 servings.

    Sauteed Red Cabbage
    (from Vegetarian Celebrations by Nava Atlas)

    • 1 tablespoon canola oil
    • 1 large red onion, quartered and sliced
    • 6 cups thinly shredded red cabbage
    • 1/4 cup dry red wine
    • 3-4 tablespoons cider vinegar or red wine vinegar, to taste
    • 3 tablespoons honey
    • 3 tablespoons poppy seeds
    • salt and pepper to taste
    Heat the oil in a large skillet or 3 quart saucepan. Add the onion and saute until crisp-tender, about 12 minutes, lifting the lid to stir occasionally. Stir in the honey and poppy seeds and saute over very low heat, stirring occasionally, another 8-10 minutes. Season to taste with salt and pepper. Makes 8-10 servings.

    White Bean Tomatillo Chili

    • 1 1/2 tablespoons canola oil
    • 1 medium onion, whole, chopped
    • 2 whole garlic cloves, chopped
    • 1 whole jalapeno, seeded & chopped
    • 1 1/4 lbs. tomatillos, coarsely chopped
    • 1 cup cilantro leaves, whole
    • 10 ounces frozen spinach, chopped
    • 30 ounces white beans, canned, rinsed, and drained
    • 1 cup vegetable broth
    Heat oil in small dutch oven or large heavy saucepan over medium-high heat. Add onion, garlic, and jalapenos and cook until onion is translucent, about 4 minutes. Add tomatillos, cilantro, spinach, beans, and broth. Simmer chili until spinach is cooked and tomatillos are soft, 10 to 15 minutes. Season to taste with salt and pepper. Makes 4 servings.

    Ratatouille with Roasted Veggies

    • 2 small eggplants
    • 1 red or green pepper
    • 6 plum tomatoes
    • 1 zucchini
    • 3 cloves garlic, peeled
    • 1/2 onion
    • olive oil (for coating veggies before roasting & for cooking onion)
    Cut eggplant and zucchini into large chunks. Then brush everything with olive oil and roast at 375 degrees until soft and charred but not burned. Tomatoes and pepper take about 20 minutes, the eggplant a little more. When they're done, let them cool, and remove skin from eggplants and tomatoes and skin and seeds from the peppers.

    Meanwhile, saute onion in olive oil. Add vegetables and serve. Ratatouille is traditionally served at room temperature. You can add fresh basil or any other herb, olives, capers, and vary the proportions of the vegetables. You can even try feta cheese! You can also make this on a grill. 

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