Recipes

Macedonian Salad

Aug
27

from Mollie Katzen's Moosewood Cookbook

Try with green beans vs eggplant??

Posted By Dalziel read more

Curried Potatoes and Beans

Aug
20

from Simply in Season with Mary Beth Lind and Cathleen Hockman-Wert

  • 3 Tblsp mustard oil or vegetable oil
  • 1 Tsp mustard seed
  • 4 Cloves of garlic

Heat oil in medium frypan over medium heat.  When hot, add mustard seeds.  As soon as the mustard seeds begin to pop, add garlic.  Still for a minute until the garlic turns golden.

Posted By Dalziel read more

Stuffed Zucchini

Aug
06

from Vegetarian Planet - Didi Emmons

Serves great with a white bean mozzerela salad.

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Garlic Potato Salad

Jul
31

from Simply in Season with Mary Beth Lind and Cathleen Hockman-Wert

  • 6 cups cubed new potatoes
    (Boil in water until tender, about 5 minutes.  Drain and set aside)
  • 6 garlic scapes or 3 cloves of garlic minced
  • 1 cup of green onions
  • 1/4 cup olive oil
  • 2 tblsp balsamic vinegar
  • 2 tsp rosemary or oregano
  • Salt and pepper to taste

Combine in a large bowl.  Add cooked potatoes and stir to coat. Chill about three hours before serving.

Posted By Dalziel read more

Kale with Garlic Butter and Cashews

Jul
22
  • 1 bunch of kale
  • 1/8 cup butter
  • 1/2 tbsp brown sugar
  • 1 1/2 tbsp soy sauce or tamari
  • 1 tsp white vinegar or rice vinegar
  • 1/8 tsp black pepper
  • 3 cloves chopped garlic or 5 scapes
  • 1/4 cup chopped salted or raw cashews

Place the kale, chopped, into a sauce pan with 1/4 inch of water.  Bring water to boil on medium high heat and cover; braise the greens for two minutes.  Lift the lid, turn greens and let steam for 1 more minute.  Turn off heat.

Posted By Dalziel read more

Creamy Swiss Chard with Coconut

Jul
15
  • 2 tblsp olive oil
  • 1 small onion
  • 2 cloves garlic (use scapes)
  • 2 tblsp peeled and grated fresh ginger
  • 2 lbs of Swiss Chard cut or torn (about 12 cups)
    (use pea shoots too)
  • 1/3 cup Coconut milk
  • 2 tblsp water
  • pinch of cayenne

Heat oil in a large pot over medium heat.

Add onion, garlic, ginger and pepper, and cook until tender and fragrent, about 6 to 8 minutes.

Add chard leaves, coconut milk and water.  Cover and cook, stirring occasionally until chart is tender, 4 to 5 minutes.

Posted By Dalziel read more

Garlic Braised Broccoli Rabe

Jul
08

from the Joy of Cooking

Bring 4 quarts of water to a rolling boil in a stock-pot and add:

  • 1 1/2 TBSB salt
    Meanwhile, cut into 1" pieces
  • 1 Bunch of Broccoli rabe (~1 lb)

Add to the boiling water and boil for 2 minutes, then drain and cool slightly.  Squeeze the moisture out of leaves.

Heat a large skillet over medium heat:

  • 2 TBSP olive oil or butter

Add:

Posted By Dalziel read more

Chinese Peanut Sauce

Jul
01
  • 1/2 cup good peanut butter
  • 2 tbs soy sauce
  • 2 tbs sugar
  • 3 medium garlic cloves (use scapes) minced
  • 1 tsp cider vinegar
  • 1 to 2 tbs minced fresh cilantro
  • cayenne to taste
  • salt to taste
  1. Place peanut butter in a small bowl.  Add hot water, and stir patiently with a spoon or a small whisk until uniformly mixed.
  2. Stir in remaining ingredients and mix well.

Cover tightly and refrigerate.  Let come to room temperature before serving.

Serve with raw vegetables or on noodles.

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Very Green Dressing

Jul
01
  • handful of parsley
  • handful of fresh spinach
  • 1/2 small zucchini cut into chunks
  • 10 - 15 fresh basil leaves (2 tsp dried)
  • 1 medium clove garlic
  • 1/4 - 1/2 tsp salt
  • 1 tsp lemon juice
  • OPTIONAL: A few pieces of ripe avacado; moderate amount of other fresh herbs (chives, dill, cilantro)

Whip it up in a blender

Posted By hwdperk read more

Roasted Rhubarb

Jun
27

from Simply in Season

  • 4 cups chopped Rhubarb
  • 1/2 cup sugar (can use honey or maple syrup
  • 1/4 cup orange or lemon juice
  • 2 Tbsp ginger root
  • 1 Txp grated orange or lemon peel

Combine in a baking pan
Spread evenly and bake in a preheated oven at 450 until rhubarb is soft but retaining shape (Approx 25 min)
Serve with yoghurt, french toast or ice cream.

Posted By Dalziel read more

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