Vinegared Beets Nested in Greens

(From our bible, Vegetarian Cooking for Everyone.)

-Remove the greens from a bunch of beets. 

-Scrub the beets and steam them until tender, about 20-25 minutes.

-Rinse the beets under cold water and slip the skins. Set aside.

-Wash the greens and steam them until tender, about 5 minutes.

-Toss the cooked greens with 1 TBS butter and season with salt and freshly ground black pepper. 

-Arrange them in a nest on a plate.

-Heat the beets with another TBS butter, a finely chopped clove of fresh garlic and a pinch of salt. 

-Add 2 tsp Balsamic vinegar and shake the pan until the vinegar evaporates. 

-Spoon the beets into the center of the greens and serve.

Vegetarian Pizza I

-Preheat your oven to 450°F.

-Chop up about 2 cups of summer squash (2-3 squash).

-Heat 1 TBS olive oil in heavy sauté pan over medium heat.

-Add the summer squash, dried red pepper flakes to taste and 2 cloves of garlic put through a garlic press.

-Sauté until vegetables are almost tender, about 5 minutes then remove from heat.

-Place a pizza crust on baking sheet.

-Spread ¾ cup mushroom pasta sauce or pizza sauce over the crust.

-Slice up 10-15 Kalamata olives.

-Spread the squash over the crust and top with 1 cup shredded mozzarella cheese and the olives.

-Sprinkle with ¼ cup grated Parmesan cheese.

-Bake pizza until cheese melts and crust is crisp, about 13 minutes.

-Remove from oven and let cool for 2-3 minutes, then cut into pieces and serve.

Uzbeki Carrots

This is a nice recipe from Food from Plenty by Diana Henry.

-Cut 1 bunch of carrots into 1 inch chunks.

-Cook until tender, about 8 minutes, then drain.

-In a large frying pan heat the following:

1 TBS extra virgin olive oil

2 TBS butter

2 tsp caraway seeds

2 tsp sweet paprika

1/2 tsp dried chili flakes

-Cook for 30 seconds then toss in the carrots.

-Stir them around, taste for salt and serve.

Upside-Down Pear Gingerbread

Let your pears ripen on the counter until slightly soft to the touch, about 3-5 days.

-For the syrup, in a small saucepan combine the following

¼ cup brown sugar

2 TBS white sugar

2 TBS butter

1 TBS water

-Stir together over low heat until butter melts, then pour the syrup into a 8 x 8 glass baking dish.

-Peel, core and slice enough pears so that you have about 1 heaping cup.

-Arrange on top of the syrup.

-Stir together then set aside the following…

1 cup flour

½ cup whole wheat flour

1 tsp baking soda

1 tsp ground ginger

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice

¼ tsp sea salt

-In a mixing bowl combine the following:

1/3 cup softened butter

½ cup brown sugar

-Beat together until light and fluffy.

-Add in 2 eggs and beat another minute.

-Measure the following out:

½ cup molasses or honey

½ cup buttermilk

-Take turns adding the molasses/honey and buttermilk into the batter until all is incorporated.

-Spoon the batter over the pears in the baking dish.

-Bake 30-35 minutes until a toothpick inserted in the cake comes out clean.

-Let cool about 5 minutes then turn onto a platter.

-Serve warm or cold with whipped cream.

Upside-Down Peach Cornmeal Cake

For those of you with fruit shares…

-Preheat your oven to 350 degrees.

-Score the skin of 4 peaches or 6 donut peaches with a few strokes of a knife.

-Then slice them in half and remove the pits.

-Melt ¼ cup unsalted butter in a large 10-inch cast-iron skillet over medium heat.

-Add ½ cup packed brown sugar and stir until the sugar dissolves and blends with the butter to form a caramel.

-Remove from heat and arrange the fruit halves on top of the caramel, cut side down.

To make the cake…

-Whisk together 1¼ cups all-purpose flour, ¾ cup fine cornmeal, 1½ tsp baking powder, ¼ tsp baking soda and ½ tsp fine sea salt in a bowl.

-Using a handheld mixer with beaters or a stand mixer cream together ½ cup unsalted room temperature butter and 2/3 cup granulated sugar for 3 to 5 minutes until light and fluffy.

-Add 2 eggs, one at a time, scraping down the bowl after each addition.

-Stir in 1 tsp vanilla extract.

-Measure ¾ cup of buttermilk. Set aside.

-Stir in the flour mixture in 3 additions, alternating with the buttermilk beginning and ending with the flour mixture.

-Spread the batter evenly over the fruit in the pan.

-Bake for about 45 minutes until the center of the cake springs back lightly when touched.

-The cake will need 20 minutes to cool until you flip it over.

Upside-Down Asian Pear Gingerbread

-For the syrup, in a small saucepan combine the following…¼ cup brown sugar, 2 TBS white sugar, 1 TBS butter and 1 TBS water.

-Stir together over low heat until butter melts, then pour the syrup into a 8 x 8 glass baking dish.

-Peel, core and slice enough Asian pears so that you have about 1 heaping cup.

-Arrange on top of the syrup.

-Stir together then set aside the following…1 cup flour, ½ cup whole wheat flour, 1 tsp baking soda, 1 tsp ground ginger, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground allspice and a big pinch of salt.

-In a mixing bowl beat together 1/3 cup softened butter and ½ cup brown sugar until light and fluffy.

-Add in 2 eggs and beat another minute.

-Measure ½ cup molasses or honey and ½ cup buttermilk.

-Take turns adding the molasses/honey and buttermilk into the batter until all is incorporated.

-Spoon the batter over the pears in the baking dish.

-Bake 30-35 minutes until a toothpick inserted in the cake comes out clean.

-Let cool about 5 minutes then turn onto a platter.

-Serve warm or cold with whipped cream.

Twice Baked Potatoes with Smoked Salmon and Chives

-Put an oven rack in the upper middle position in your oven and preheat the oven to 400 degrees.

-Scrub and dry 4 medium sized russet potatoes.

-Poke 2-3 holes in each potato with a sharp paring knife.

-Lightly rub with olive oil and place on a baking sheet.

-Bake until the skins are crispy, about 50 minutes to 1 hour.

-Remove from oven and let cool for a few minutes. Using an oven mitt cut the hot potatoes in half.

-Let sit for 10 minutes to cool, then using a teaspoon carefully scoop the potato out leaving a ¼-½ inch thickness in each shell.

-Arrange the empty potato halves on the baking sheet.

-Turn your broiler on if it takes time for it to warm up.

-Mash the potato with a fork until moderately smooth.

-Add ¼ cup sour cream or Greek yogurt, ¼ cup milk, 2 TBS butter, ½ tsp salt and ground pepper to taste.

-Stir in 4 ounces crumbled smoked salmon and 3 TBS chopped chives. Lightly blend.

-Scoop a mound of the filling into each potato and then poke 1-2, ½-inch cubes of mozzarella cheese in each mound of filling (optional).

-Cook under the broiler for 10-15 minutes until brown.

Tuscan Style Cranberry Beans with Fresh Herbs and Parmesan

-Soak 1 pound of Cranberry beans for 3-12 hours in 10 cups of water.

-Finely chop the following:

1 onion

2 carrots

2 stalks of celery

-Add 2 TBS extra virgin olive oil and the chopped vegetables to a large pot with a tightly fitting lid.

-Saute for 5 minutes, then rinse and drain beans and add them to the pot.

-Add 1 tsp sea salt and 8 cups of water, cover and bring to a boil.

-Preheat your oven to 325 then put the beans in the oven and cook for 1.5 hours.

-Finely chop and add the following:

¼ cup parsley

3 cloves of garlic

2 TBS fresh thyme

-Mix into the beans, then cook for 15 more minutes until beans are soft.

-Finish with freshly grated Parmesan cheese.

Turnip Chips

-Preheat oven to 375.

-Oil a baking sheet with about 1 TBS extra virgin olive oil or ghee.

-Using a mandolin or a sharp knife (carefully) cut the unpeeled turnips into thin slices.

-Put the turnips in a large bowl and sprinkle with 1 TBS olive oil, 1 TBS dried rosemary and a pinch of sea salt.

-Toss to coat and then spread out on the baking sheet.

-Bake for 15 minutes, then flip the turnips over and bake for about 10 minutes more.

-You want them to be brown and lightly crispy around the edges.

Turmeric Roasted Butternut Squash with Tahini Parsley Sauce

-Preheat your oven to 350 degrees.

-Line a baking sheet with parchment paper and set it aside.

-Peel 1 butternut squash and chop into 1.5 inch chunks.

-Melt 3 TBS coconut oil in a small saucepan.

-In a large bowl, toss the squash with the coconut oil.

-Mix in the following spices:

½ tsp ground ginger

1 tsp turmeric

½ tsp cloves

1 tsp sea salt

¼ tsp black pepper

-Pour the squash out onto the lined baking sheet and bake for 20 minutes.

-Remove the squash form the oven and stir.

-Bake for another 10 minutes, or until they are cooked through and slightly crispy.

-To make the sauce:

-Combine the following in a high-powered blender:

1 bunch of flat leaf parsley

1 large clove of garlic, peeled

The juice of 1 lemon

2 TBS tahini

A pinch of sea salt

¾ cup extra virgin olive oil

-Blend until smooth

-Use the sauce to dip your squash, or drizzle it over them after they come out of the oven.

Tsatsiki

-Peel, seed and finely dice 1 cucumber or 3 pickling cucumbers.

-Toss with ¼ tsp sea salt and ¼ tsp pepper, place in a colander and drain for 15 minutes.

-Combine the following:

1 cup plain yogurt

1 clove of garlic, put through a garlic press

1 TBS finely chopped cilantro

2 TBS extra virgin olive oil

-Press the excess liquid out of the cucumbers and stir into the yogurt, taste for salt.

 

Tomato Salad with Castelvetrano Olives and Lemon Zest

-Cut up 1 pound of slicing tomatoes into slices.

-Cut 1 pint of Sungold cherry tomatoes in half.

-Arrange on a serving platter.

-Take the pits out of 20 Castelvetrano olives (or another type of olive) by pressing down on each olive with the back of a chef’s knife and crushing it.

-Lightly chop the olives.

-Zest 1 lemon over salad.

-Drizzle with extra virgin olive oil and season with Celtic sea salt and freshly ground pepper.

Tomato and Goat-Cheese Salad with Basil Vinaigrette

-In a blender, combine the following:

½ cup packed fresh basil leaves

2 TBS extra virgin olive oil

2 TBS white-wine vinegar

1 TBS water

-Blend until smooth, 2 to 3 minutes.

-Season vinaigrette with salt and pepper.

-Slice 1 pound tomatoes into ½ inch thick slices.

-Cut 3 ounces fresh goat chevre into thin slices by running a knife under hot water and wiping clean after each slice.

-Arrange tomatoes and goat cheese in overlapping circles on a serving plate; drizzle with dressing to taste.

-Serve garnished with basil leaves and fancy salt.

Tomatillo Shakshuka

-Husk and wash 4-5 tomatillos.

-Chop up 1 onion.

-Wash ½ a bunch of cilantro.

-Roughly chop all the tomatillos and cilantro into large chunks.

-Add to the bowl of a food processor along with the following:

1 clove of garlic

½ cup water

-Blend for one minute.

-Heat a large skillet.

-Pour mixture (should be runny) into pan and simmer.

-Crack 4 eggs into mixture and cover.

-Simmer eggs for 4-5 minutes or until eggs reach doneness you like.

Tomatillo Salsa

-Take the skins off of 1 pound of tomatillos.

-Put the whole tomatillos in a saucepan and cover with water.

-Halve 1 medium sized onion. 

-Roughly chop one half and reserve the other half.

-Add the chopped half onion to the pan, along with the following:

2 whole cloves of garlic

1 jalapeno (with just the stem cut off, leaving it whole seeds and all)

-Boil until tender, about 7-10 minutes.

-Drain out all but about 1 cup of water and then put the tomatillos etc. in a blender.

-Roughly chop ½ a bunch of cilantro and add it to the blender with ½ tsp sea salt.

-Carefully begin blending the mixture, starting slow so that the hot liquid doesn’t splash you.

-Puree until mostly smooth, about 30 seconds, and then put the salsa in a bowl.

-Finely chop the remaining onion half and another ½ bunch of cilantro and stir in.

-Taste for salt.

-We like to eat this salsa warm, but it also keeps well for several days in the fridge.

 

Tomatillo Bloody Mary

Light and citrusy, this drink can be refrigerated for up to 4 hours. Pour over ice before serving.

-Take the skins off of 1 pound of tomatillos, then rinse them well.

-Roughly chop them.

-Peel 1 large cucumber and roughly chop.

-De-seed 1 jalapeno pepper.

-Puree the following together until smooth:

The juice from 2 limes

1 TBS sugar

A generous pinch of cayenne pepper

½ tsp salt

The tomatillos

The cucumber

The jalapeno

¾ cup cold water

-Stir in 1 cup chilled vodka.

-Refrigerate until chilled, about 2 hours.

To serve, stir together 2 tsp salt and ½ tsp cayenne pepper on a small plate.

-Wet the rims of 4 glasses with a lime wedge and dip each in salt mixture, turning to coat.

-Stir Tomatillo mixture well, and divide among 4 ice-filled glasses.

Tomatillo and Leek Salsa

-Take the skins off of 1 pound of tomatillos.

-Put the whole tomatillos in a saucepan and add 1½ cup water. 

-Then add the following:

1 leek, roughly chopped

3 whole cloves of garlic

2-4 jalapenos seeds and all

-Boil until tender, about 7-10 minutes. 

-Drain out about ½ cup of the liquid and then put the tomatillos etc. in a blender. 

-Roughly chop ½ a bunch of cilantro and add it to the blender with a big pinch of sea salt.

-Carefully begin blending the mixture, starting slow so that the hot liquid doesn’t splash you.

-Puree until mostly smooth, about 30 seconds, and then put the salsa in a bowl. 

-Finely chop another ½ bunch of cilantro and stir in. Taste for salt. 

-We like to eat this salsa warm, but it also keeps well for several days in the fridge.