EDENCREST FARMS 2009 CSA RECIPES. MAUREEN AND JIM GIFFEN

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1 EDENCREST FARMS 2009 CSA RECIPES MAUREEN AND JIM GIFFEN

2 Table of Contents Table of Contents... 2 Notes: Tips... 5 Tips... 6 Beet Greens... 6 Celery... 6 Cilantro... 6 Corn... 6 Fennel... 6 Greens... 7 Ground Cherries... 7 Lettuce... 7 Kale... 7 Kohlrabi... 8 Onions... 8 Potatoes... 8 Swiss Chard... 8 Tomatillos... 9 Tomatoes... 9 Spaghetti Squash... 9 Grilling Tips... 9 Freezing... 9 Recipes

3 Beans Bean Salad Sweet and Sour Beans Beans & Carrots Quick Bean and Carrot Pickles Beets Oven-Roasted Beets and Garlic Raw Pickled Beets Beets and Their Greens Broccoli Broccoli with Garlic Cabbage Red Cabbage with Ginger Carrots Dilled Carrots Honey Roasted Carrots Cherries Ground Ground Cherry Pineapple Crumble Corn Grilled Corn on the Cob Dill and Eggs Dill and Feta Egg Scramble Eggplant Broiled Eggplant Egg Plant Spread (Baba Ghanoush)

4 Fennel Fennel and Pears Kale Kale with Balsamic Vinaigrette Kale and White Beans Onions Oven Baked Onion Rings Peppers Lasagna Toss Stir Fry Zesty Grilled Veggies Pumpkin Pumpkin Cupcakes Radish Quick Radish or Kohlrabi Pickles Rhubarb Rhubarb Cake Rhubarb Crisp Salads Garden Vegetable Salad Layered Bruschetta Salad Marinated Vegetable Salad Spinach Spinach Pasta Toss Creamed Spinach

5 Stews Vegetable stew Squashes Spaghetti Squash with Spinach, Garlic and Pine Nuts Swiss Chard Lemon Swiss Chard Tomatoes Stewed Tomatoes Quick Cherry Tomato Pickles Tomatillo Tomatillo Salsa Slow Roasted Tomatillos and Tomatoes Zucchini Zucchini Pancakes Zucchini Quiche Zucchini-Spaghetti Squash Soup Grilled zucchini stew in foil Zucchini Bread Zucchini Sauté Quick Zucchini Pickles Zucchini Lasagna Notes: 5

6 Tips Wash all vegetables when you get home. The following vegetables should be stored in the refrigerator crisper or in a plastic bag: asparagus, broccoli. Brussel sprouts, cabbage, carrots, cauliflower, celery, cucumbers, lettuce, greet onion, green peppers, radishes, and spinach. Vegetables should be put in plastic bags if the crisper is not two-thirds full. Removing tops from carrots and radishes helps reduce the wilting. Beet Greens In the same family as chard, beet greens are delicious used as a cooking green when they are young and tender. Beet greens work great in any recipe calling for spinach, chard, sorrel, or kale. Beet greens are best used fresh, as their integrity will diminish rapidly. To maintain firmness of beet roots, cut off leaves and stems inches about root crown. Wash well and spin dry. Store in a plastic bag and refrigerate in the hydrator drawer. Celery Wrap celery in foil and place in refrigerator. Cilantro Cilantro is a cool season herb. Its pungent, distinct flavor is most often used in ethic cooking such as Thai, Indian, Mexican, and Chinese. Cilantro, most popularly used in salsa, goes to seed quickly in the heat. So when the tomatoes are ripe, there is often no tender leaves of cilantro to be found in the garden. Therefore, I recommend freezing cilantro when it is prolific in the early spring for use later during salsa-making season. Here s how to save Cilantro: Freeze leaves in a plastic zip-lock bag. Do not wash prior to freezing. Remove air, seal, and freeze. Do not thaw before use. To use fresh, wrap cilantro in a damp towel or stand upright in a container with an inch of water, and refrigerate. Do not wash prior to refrigeration. Cilantro is one of the few herbs that does not retain flavor when dehydrated. Corn Sweet corn keeps best if regrigerated uncovered in the husks. Fennel Fennel is very popular in Europe and until recently was found primarily in Italian and specialty markets in the United States. It is now found in mainstream supermarkets, however, it is frequently sold incorrectly as sweet anise. Fennel is grown primarily in Italy, France, Greece, and the United States. In the United States, fennel is grown almost exclusively in California. 6

7 Storage & Selection Fennel can vary significantly in size anywhere from ½ pound to 2 pounds. In my opinion size is very important, as smaller fennel bulbs are more tender and less fibrous than larger bulbs. The bulb has virtually all of the usable meat, and should be a firm, clean creamy white that doesn't show any sign of brown spots, yellowing, splitting, or withering, a sign the fennel is old. Fennel stalks should be straight and the leaves a feathery bright green. Avoid fennel if there are flowers on the stalks because this is a sign that the fennel is over mature. Store fennel in a plastic bag, in the high-humidity crisper section of the refrigerator for no more than three to four days. Fennel loses its flavor quickly so it's best to use it as soon as possible. Preparation Most fennel bulbs are sold with the stalk still attached, so they will need to be removed before preparation. After removing the stalks, slice off the top and bottom of the fennel bulb. The outermost layer of the bulb should also be removed if the bulb is large or if its skin is bruised or split. Next, slice the trimmed bulb in half lengthwise, and cut the halves into wedges for braising, or thin crescents for salads. The halves can also be diced as you would an onion or celery stalk. Greens From spinach and chard to beet top greens, almost all are good sources of healthy fiber, folic acid and Vitamin C, and many like kale, turnip greens and mustard greens, also contain calcium and iron. You should have at leach one serving of greens every day. It is easy to sneak greens into good foods, you can steam, chop them fine and keep them in the refrigerator to sprinkle into soup or stew, layer on a sandwich or pizza, or throw into a salad. Ground Cherries Ground cherries are a small fruit enclosed within an airy husk, and are a close relative of the tomatillo. But unlike its cousin, the ground cherry stays wrapped in its papery shells at maturity, and the fruit s citrusy flavor lends itself to both sweet and savory dishes. -Ground cherries stored in their husks stay fresh for up to three months. -Chocolate-covered ground cherries make a sweet, low-cal garnish, leave husk on. Lettuce Hold off on washing lettuce until just before eating, because damp greens deteriorate much faster in storage than dry ones. Lettuce stay fresh for two weeks or longer if wrapped in plastic and placed in the crisper drawer of the refrigerator, but it tastes best. Kale Kale loves the cold and actually becomes sweeter after a light frost. It tolerates heat too, making it a versatile, long-season garden vegetable To care for your kale, wash leaves well, checking the underside of each leaf for soil and garden pests. For quick removal of leaves from stem, fold leaf in half lengthwise and strip or slice the leaves away from thick stem. 7

8 To store, wrap kale in a damp towel or in a plastic bag and refrigerate, preferably in hydrator drawer, for up to 1 week. Leaves will wilt if allowed to dry out. Plunge in cold water for 10 minutes to re-hydrate. Kale can be frozen. Wash, de-stem and blanch leaves for 2 minutes. Rinse in cold water to stop the cooking, drain, and pack into airtight containers such as zip-lock freezer bags. Kohlrabi Kohlrabi is a member of the cabbage family grown for its swollen, turnip-shaped portion of the stem which rests on the ground. The edible portion can be white, purple or green with a creamy white interior. They are eaten raw in salads or can be cooked like a turnip. Storage - With the leaf stems removed, kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabies are placed in sealed plastic bags. Nutrition Information - Kohlrabi is a good source of vitamin C and potassium. It is low in both sodium and calories. One cup diced and cooked kohlrabi contains only 40 calories and 140% of the RDA for vitamin C. Onions Onions should be kept at room temperature in a loosely woven container, or open mesh container. Potatoes Potatoes should be stored at degrees in a dark, dry well-ventilated area (remember the old-time cellars?). If kept at room temperature, they should be used in one week. Swiss Chard Swiss Chard is appreciated in parts of Europe but is not as well known as it deserves to be in the United States. Both its dark green leaves and their wide, thick ribs can be eaten, each cooked in different ways. The leaves can be steamed, parboiled, or sautéed, and added to soup, or stuffed with meat or vegetable fillings. The crisp stems are delicious steamed or stewed. The largest leaves will often be the tenderest. Chard is high in vitamins A, E, and C, and minerals like iron and calcium.. Uses: Chard can be used in any recipe calling for fresh spinach, like quiches, lasagna, omelets, etc. Sauté leaves in garlic butter or with onion for a quick side dish. Handling & Storage: Wash the leaves by swishing in a water bath. If leaves are large and mature, remove stems to cook separately. Young tender leaves can be cooked whole. Wrap chard in a damp towel or place in a plastic bag and keep in the hydrator drawer of the refrigerator. Chard is best used fresh, but will keep for 2-4 days if kept moist and refrigerated. Chard freezes well. Blanch chopped leaves for 3 minutes, rinse under cold water to stop cooking process, drain, squeeze lightly and place in a zip-lock freezer bag. 8

9 Tomatillos Tomatillos are a popular Mexican cuisine which are little green fruits that have a sour, more lemony flavor. When raw, they brighten any salsa, while cooked ones add depth to savory stews and sauces. Tomatillos should be bright green and firm with dry paper thin husks. Refrigerate tomatillos up to 1 week: remove the husks and wash off the sticky coating before using. Tomatoes Unripe tomatoes can be kept at room temperature out of direct sunlight until they ripen. Ripe tomatoes should be stored uncovered in the refrigerator. Spaghetti Squash Cut spaghetti squash in half lengthwise. With a spoon, scoop out all the seeds. After baking, use a fork to separate spaghetti like stands. Grilling Tips Use a grilling basket for small or soft vegetables to make turning easier. When grilling root vegetables, shorten the cooking time by parboiling, then the microwave for a few minutes. Cooking times will vary according the vegetables and the intensity of the heat. To determine doneness, test with a skewer-it should be easy to insert when the veggies are done. Freezing Peas- just remove peas from pod, place in zip lock freezer bag and freeze. Carrots/Beans/Beets/Corn/Broccoli- prepare vegetables as desired (cut, dice,etc).-fill pot with water bring to boil, toss in your prepared vegetables, bring to a boil for 2 minutes. Drain and place in an ice water to chill. One chilled, drain and place on towel, pat to dry, place in zip lock bags. Tomatoes-Flash freeze on cookie sheet. Once frozen, place into zip lock bags and freeze. Use in soups, sauces, stewed tomatoes, stews, etc. Rhubarb-Cut rhubarb into small chunks, place in freezer bags and freeze. Can be used in pies, stewed, deserts. Zucchini-Grate extra zucchini and freeze in freezer bags and use in recipes for later use. 9

10 Recipes Beans Bean Salad Serves 4 3 tbsp white wine vinegar 1 tbsp olive oil Course salt and ground pepper 1 pound green or yellow beans trimmed and cut into 1 inch pieces ½ cup minced red onion Shaved parmesan cheese for serving (optional) In a large bowl, whisk together vinegar and oil season with salt and pepper and set aside. Cook beans in a pot of boiling salted water until tender crisp, about 4 minutes. Drain and pat dry with paper towels. Add warm beans and red onions to dressing season with salt and pepper. Toss well. Sweet and Sour Beans Serves 4 1 cup red wine vinegar 2 tbsp sugar 1 tbsp butter 1 pound green or yellow beans trimmed Course salt and ground pepper Bring vinegar and sugar to a boil in a small sauce pan. Reduce heat and simmer, stirring occasionally, until liquid has reduced to 2 tablespoons, 5 to 10 minutes. Add butter and swirl until melted. Cook beans in a pot of boiling salted water until tender, about 6 minutes. Drain and shake off any extra water. Toss with vinegar mixture, season with salt and pepper. 10

11 Beans & Carrots Quick Bean and Carrot Pickles 1 tsp yellow mustard seeds 1/3 c rice wine vinegar ¼ sugar 3 tbsp water ¼ tsp salt 2 cups trimmed green or yellow beans halved 1 c julienned carrots In a saucepan, toast mustard seeds over medium-high heat for 1 minute or until beginning to pop. Stir in vinegar, sugar, water and salt until sugar dissolves. Bring to boil: reduce heat and simmer for 2 minutes. Add green beans and carrots return to boil. Cover and boil for 2 minutes or until beans are tender crisp. Let cool. Makes 4 servings. Beets Oven-Roasted Beets and Garlic 4 large beets trimmed, peeled and quartered about 2 cups 6garlic cloves, quartered 1 tbsp minced thyme 2 tsp olive oil ¼ c + 1 tbsp orange juice. Preheat the oven to 375 F. In a 9x13 baking pan, combine the beets, garlic, half of the thyme and the oil. In a small bowl, combine the orange juice and 2 tbsp water; pour over the beets. Cover with foil and roast until tender, minutes. Remove the foil; roast 10 minutes longer. Serve, sprinkled with the remaining thyme. 11

12 Raw Pickled Beets 2 red or golden beets scrub, trim and peel ½ tsp cloves 1 c rice vinegar ¼ sugar 1 fresh bay leaf -or ½ dried ½ tsp black peppercorns Thinly slice the beets and transfer to a jar. In a sauce pot bring to a boil the rest of the ingredients. Pour over the beets. Seal jars and refrigerate. Beets will keep for up to 1 month. Serves 6. Super thin slices of red and yellow beets retain their crunch in this zest liquid. Toss in a salad, eat from the jar or serve as a bright side dish. Beets and Their Greens 2 small red onions, sliced into thin rounds White wine vinegar 8-12 small beets including their greens Olive oil Sea salt Sauce: 1 small slice county bread, crusts trimmed off 2Tbs aged red wine vinegar 1 garlic clove, coarsely chopped Salt and pepper to taste ¼ cup marjoram leaves 3 Tbs capers ½ cup pine nuts, divided 1 cup finely chopped parsley 2 Tbs pitted green or black olive ½ cup extra-virgin olive oil Toss onions with enough vinegar to nearly cover them; refrigerate. Trim beets, leaving on an inch of stems and tails. Discard stems and any wilted leaves. Wash the good leaves; steam until tender, 3-5 minutes. Drain; chop coarsely. Toss with a little olive oil and sea salt. Steam beetroots until tender, about 25 minutes. Slip off skins, trim off tops and tails, quarter the beets, place in a bowl, and sprinkle with a little vinegar. 12

13 To make sauce: Soak bread in vinegar on a plate. Pound garlic with ½ tsp salt in a mortar, then work in marjoram, capers, half the pine nuts, parsley and olives until coarsely pureed. Add soaked bread and olive oil; work it until sauce is thick. Add pepper and more vinegar, if desired. Toss beets with sauce, leaving streaks throughout. Place greens on small plates or large platter. Place beets on greens. Drain onions; strew them over beets. Garnish with remaining pine nuts. Broccoli Broccoli with Garlic 2 tsp olive oil 1 lb broccoli, chopped and steamed until tender-crip 3 garlic cloves, minced ¼ tsp dried oregano leaves, crumbled ¼ c julienned roasted red bell pepper In a large nonstick skillet, heat the oil. Saute the broccoli, garlic and oregano until the garlic is golden, about 3 minutes. Stir in the roasted pepper; cook, stirring frequently, until heated through, about 2 minutes. Cabbage Red Cabbage with Ginger 2 tsp olive oil ½ onion, thinly sliced 2 tbsp grated peeled gingerroot 4 c thinly sliced red cabbage 2/3 c chicken broth In a med saucepan, heat the oil. Saute the onion and gingerroot until just fragrant, about 1 minute; stir in the cabbage and broth. Reduce the heat and simmer, covered, stirring occasionally, until the cabbage is tender, about 20 minutes. 13

14 Carrots Dilled Carrots 4 carrots, cut into ¼ slices 2 bay leaves 1Cinnamon Stick ¼ tsp salt ¼ c fresh lemon juice 2 tbsp chopped fresh dill 4 tsp olive oil 1 tsp sugar 1/8 tsp cayenne pepper In a large skillet, combine the carrots, bay leaves, cinnamon stick and salt; add water to cover and bring to a boil. Reduce the heat and simmer until tender, about 10 minutes. Drain well; discard the bay leaves and cinnamon stick. In a medium bowl, whisk the lemon juice, dill, oil, sugar and cayenne. Add the carrots; toss to coat. Refrigerate, covered, until the flavours are blended, about 1 hour. Serve at room temperature. Honey Roasted Carrots 18 med sized carrots cut into thirds ¼ cup of dark honey 1 tbsp canola oil 1 tsp salt ½ tsp pepper Scrub carrots and cut into pieces. In a bowl toss all ingredients together. Bake on parchment lined baking sheet in a 400 degree oven for 45 to 55 minutes. Makes 6 servings. Cherries Ground Ground Cherry Pineapple Crumble 3 c halved ground cherries 3 c fresh pineapple chunks ½ c sugar ½ c blanched almonds coarsely chopped. ¼ c unsalted butter ¼ c butter ½ c brown sugar 14

15 Combine ground cherries and pineapple with sugar. Spread in a baking pan. In a food processor, pulse almonds with coarsely chopped, and add butter, flour, and brown sugar. Pulse until roughly blended: then spread over the fruit. Bake at 375 F for minutes, or until bubbling and golden. Serve warm with vanilla ice cream. Corn Grilled Corn on the Cob ¼ c butter, softened 2 tbsp Parmesan grated cheese 2 tbsp Bar-B-Q Sauce 21 tbsp Caesar dressing 2 tbsp sundried Tomatoes and oregano dressing Preheat barbecue to med.-high heat. Husk corn; remove silk. Rinse corn. Wrap each ear in foil. Grill corn min. or until tender, turning occasionally Remove corn from barbecue; unwrap. Mix butter and choice of add-in options (above). Spread onto corn. Makes 4 servings, 1 ear of corn each. Dill and Eggs Dill and Feta Egg Scramble Serves 2 2 large eggs plus 4 large egg whites Course salt and ground pepper ¼ cup feta cheese crumbled 2 tsp olive oil 2 tbsp fresh dill coarsely chopped 1 whole wheat pita In a medium bowl, whisk together eggs and egg whites: season with salt and pepper. Whisk in cheese. Heat oil in a skillet, add egg mixture and scramble. Stir in dill. Spoon in pita halves. 15

16 Eggplant Broiled Eggplant 1 plum Tomatos, finely chopped 3 tbsp balsamic vinegar 2 tbsp chopped basil 1 garlic clove, crushed 1 small eggplant, cut into ½ slices ¼ tsp salt ¼ tsp freshly ground pepper Spray the broiler rack with nonstick cooking spray; preheat the broiler. In a small bowl, whisk the Tomatos, vinegar, basil and garlic. Place the eggplant slices on the broiler rack and brush with some of the Tomato mixture. Broil 5-6 from heat until lightly browned on one side, about 8 minutes. Turn the slices over; brush with a little more of the Tomato mixture. Broil until lightly browned, 3-5 minutes longer. Broil until lightly browned, 3/5 minutes longer. Transfer to a platter. Add the salt and pepper to the remaining Tomato mixture, pour over the eggplant. Egg Plant Spread (Baba Ghanoush) Makes 4 cups 3 medium eggplants ½ c tahini (well stirred) ½ c fresh lemon juices 2 to 3 garlic cloves chopped Course salt and ground pepper Olive oil for serving (optional) Chopped fresh parsley for serving ( optional) Kalamata or other olives for serving Heat grill to high. Pierce eggplants several time with a sharp knife. Place on grill. Cover and cook, turning occasionally until blackened all over and flesh is very soft 20 to 30 minutes. When cool enough to handle, halve lengthwise. Scrape into a colander discard skin) let drain. Process tahini, lemon juice, garlic, 1 ½ tsp salt and ¼ tsp pepper in a food processor until smooth. Add eggplant, process until smooth. Transfer to a serving dish and drizzle with oil, if desired. 16

17 Fennel Fennel and Pears 1 ½ tsp butter 2 fennel bulbs, trimmed and thinly sliced 1/8 tsp salt 4 pear, cored and thinly sliced 1 tsp grated lemon zest 1 bunch watercress, cleaned In a large nonstick skillet, melt the butter. Add the fennel and salt; salt; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the pears; reduce the heat and cook, covered, until the fennel is tender, about 5 minutes. Remove from the heat; add the lemon zest and toss. Divide the watercress among 4 plates, top with fennel mixture. Kale Kale with Balsamic Vinaigrette 2 tsp olive oil 6 shallots, finely chopped 1 tbsp balsamic vinegar ½ tsp Dijon mustard 4 c chopped cleaned kale, steamed until just wilted 1/8 tsp salt 1/8 tsp freshly ground pepper In a large nonstick skillet, heat the oil. Sauté the shallots until translucent, about 5 minutes. Add 1/4c water, the vinegar and mustard; bring to a boil. Cook, stirring constantly, 1 minute. Stir in the kale; toss to combine. Sprinkle with the salt and pepper. 17

18 Kale and White Beans Serves 4 1 1/22 kale 4 garlic cloves 2 tbsp olive oil course salt and pepper 1 can white beans 2 tbsp white wine vinegar Remove thick stems from kale and discard. Heat oil in a large skillet over med-high heat. Add kale, garlic, and ½ cup water, season with salt and pepper. Cover skillet and cook, tossing occasionally until kale is tender and wilted. 10 to 12 minutes. Drain and rinse beans, add to skillet along with vinegar. Cook until beans are heated. Cannellini Beans and Wilted Greens 2 cups dried cannellini beans Bouquet garni: celery, thyme, parsley, bay leaf 1 onion 1 carrot 6 cups water or chicken stock Salt & pepper 1 large bunch kale, chard, spinach, mustard greens, or turnip greens 6 cloves garlic 5-6 Tbs olive oil 1 Tbs chopped rosemary leaves Extra-virgin olive oil Soak beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat. While the beans are cooking, wash, trim, and chop the greens. Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil dirzzled over the surface. Serves 6-8 people. 18

19 Onions Oven Baked Onion Rings ¼ c + 2 tbsp all-purpose flour ½ tsp salt 1/8 tsp cayenne pepper 1 large Spanish onion, cut into ¼ slices 3 egg whites, lightly beaten ¾ c plain dried bread crumbs Preheat the oven to 400 F; spray a nonstick baking sheet with nonstick cooking spray. On a sheet of wax pepper, combine the flour, salt and cayenne. Separate the onion slices in rings, but keep them in groups of two, one ring inside another. Dredge the rings in the seasoned flour, then dip in the egg whites and then coat in the bread crumbs; place on the baking sheet. Bake on the top oven rack until browned, about 10 minutes. Bake on the top oven rack until browned, about 10 minutes. Turn the onion rings over and bake until browned 5-10 minutes. Peppers Lasagna Toss ¾ lbs lean ground beef 2 green peppers, chopped 3 cloves garlic, minced 1 jar pasta sauce 1 2/3 c water ¼ c Zesty Italian dressing 12 oven-ready lasagna noodles broken into quarters 1 c shredded cheese. Brown meat in large saucepan; drain. Stir in peppers, garlic, pasta sauce, water and dressing; bring to boil. Add noodles; stir. Cover. Cook on med.-low heat min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted. *Special extra: Stir ½ c ricotta cheese into noodle mixture before sprinkling with shredded cheese. * 19

20 Stir Fry ¼ c Zesty Italian Dressing 1 lb boneless beef sirloin steak, cut into strips 1 each red, green and yellow pepper, chopped 2 green onions, sliced Mix sauce ingredients. Add 1 tbsp of the sauce mixture to meat; toss to coat. Let stand 5 minutes. Heat oil in large nonstick wok or skillet on med-high heat. Add meat mixture and vegetables; stir-fry 4 min. or until meat is cooked through. Add remaining sauce mixture; simmer 2 min. Serve over the rice. Makes 4 servings, 1 2/3 cups each. Zesty Grilled Veggies 4 zucchini cut diagonally into ½ thick slices 3 each: red and yellow peppers, cut into ½ wide strips ¼ c Zesty Italian dressing ¼ c Parmesan Grated Cheese Preheat barbecue to medium heat. Place vegetables in grill basket. Grill 10 minutes or until crisp-tender, turning occasionally. Place in a large bowl. Add dressing, toss to coat. Sprinkle with cheese. Makes 8 servings Pumpkin Pumpkin Cupcakes 1 c cooked and drained pumpkin 1 c biscuit mix ¼ c vegetable oil ½ c packed brown sugar 2 eggs, beaten 2 tsp baking powder ½ c milk ½ c raisins Butter, honey, cream cheese (optional) Preheat oven top 375 F. In a large mixing bowl, combine all ingredients and mix thoroughly. Fill well-greased muffin tins two-thirds full. Bake for minutes. Place on wire rack to cool. Serve with butter, honey or cream cheese. 20

21 Radish Quick Radish or Kohlrabi Pickles 4 c thinly sliced radishes or kohlrabi ½ tsp salt 2 tbsp rice vinegar 1 tsp each sugar and sesame oil 1 green onion-green part only In a bowl toss radishes with salt and let stand for 15 minutes. Drain radishes and squeeze out liquid. Add vinegar, sugar, oil and green onions. Toss to combine. Makes 4 servings. Rhubarb Rhubarb Cake 3/4 c brown sugar ½ c butter 1 egg 1 c milk 2 c flour 1 tsp soda ½ tsp baking powder ½ tsp vanilla 1 ½ c cut up rhubarb Mix in order given. Pour into a 9x13 baking dish. Before putting in the oven, mix ¼ cup brown sugar or white sugar with 1 tsp cinnamon together and sprinkle over the top. Bake in a 325 F oven for about minutes. If using a metal pan-line with wax paper and bake at

22 Rhubarb Crisp 2 pounds rhubarb cut into pieces 1 ½ cup sugar ¾ cup flour 1 stick chilled butter 1 cup oatmeal ½ tsp cinnamon preheat oven to 400 degrees Toss rhubarb with 1 cup sugar, and ¼ cup flour place in baking dish. In food processor or with a pastry cutter, pulse ½ cup flour and butter until clumps are pea size. Add ½ cup sugar, oatmeal and cinnamon and pulse until combined. Sprinkle over the rhubarb and bake until tender and the topping is golden brown. about 35 minutes. Best served warm with ice cream! Salads Garden Vegetable Salad 6 c chopped romaine lettuce 1 c chopped broccoli ½ c chopped carrots ½ c Kraft calorie-wise creamy Caesar dressing. ½ c shredded old cheddar cheese 3 slices bacon, cooked, crumbled Toss lettuce with broccoli, carrots and dressing. Top with cheese and bacon 22

23 Layered Bruschetta Salad 4 plum Tomatoes, chopped 2 tbsp. chopped fresh basil ¼ c Sun Dried Tomato dressing 5 c torn romaine lettuce 1 c croutons 2 c chopped cooked chicken breasts 2 tbsp parmesan grated cheese Combine Tomatoes, basil and dressing; set aside. Place lettuce in medium serving bowl; top with layers of croutons, chicken and tomato mixture. Sprinkle with cheese. Serve immediately. Marinated Vegetable Salad 2 large Tomatoes cut into wedges 1 each; green and yellow pepper, coarsely chopped 1 zucchini, cut lengthwise in half, sliced ¼ c red onion wedges ½ c Zesty Italian dressing 2 tsp chopped fresh basil 2 cloves garlic, minced 1 c shredded cheese Toss together Tomatoes, pepper, zucchini and onions in large bow.. Combine dressing, basil and garlic. Pour over vegetable mixture; toss to coat. Add cheese; mix lightly. Refrigerate at least 1 hour to marinate Makes 8 servings, 1 cup each. Spinach Spinach Pasta Toss 1 can (19 oz or 540ml) Italian-style diced Tomatoes, un-drained 2 c multi-grain penne pasta uncooked 1 c water 7 c baby spinach leaves -can substitute with Swiss chard or beet greens. 1 c mozzarella shredded cheese 23

24 Bring Tomatoes, pasta and water to boil in large saucepan: stir: simmer on med.-low heat 10 min. Uncover; simmer 1 min. or just until pasta is tender. Add half the spinach; simmer, covered, 2 min. or until wilted. Stir. Repeat with remaining spinach. Serve topped with cheese. Creamed Spinach 2/3 c low fat cottage cheese ¼ c low fat milk 1 tbsp grated Parmesan cheese ½ garlic clove, minced ¼ tsp salt 1/8 tsp freshly ground pepper 2-10oz bags triple-washed spinach, steamed until tender and chopped In a food processor or blender, combine the cottage cheese, milk, Parmesan, garlic, salt and pepper; puree. Add one-fourth of the spinach; puree until smooth. In a large nonstick skillet, combine the remaining spinach with the cottage cheese mixture. Cook, stirring occasionally, until heated through, about 5 minutes. Stews Vegetable stew 4 c low sodium vegetable broth 8 c spinach or Swiss chard 4 c diced Tomatoes 2 c diced red potatoes oz can black-eyed peas, rinsed and drained. Bring broth and 2 cups water to a boil in a large saucepan or Dutch oven over high heat. Add greens, cover and simmer for 15 minutes. Add Tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, minutes. Stir in peas and simmer until heated through, about 2 minutes. Season with pepper, to taste and serve immediately. 24

25 Squashes Spaghetti Squash with Spinach, Garlic and Pine Nuts Olive oil 1 spaghetti squash 2 tbsp olive oil, divided 8 cloves garlic, minced 2/3 c low sodium vegetable or chicken broth ½ tsp fine sea salt, divided Pinch crushed red pepper 20 oz spinach 3 tsp pine nuts, toasted, for garnish Preheat oven to 375 F. Cover a rimmed baking sheet with cooking spray. Place squash, flesh down, on sheet and bake until easily pierced with a fork, minutes. When squash is about 10 minutes from being done, warm 1 tbsp oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Stir in broth, ¼ tsp salt and red pepper, if desired. Add spinach, handfuls at a time, stirring until it s all in the skillet and wilted. Cover to keep warm. When squash is done, use a fork to separate stands into a medium bowl. Add remaining oil and salt and toss gently. Transfer spaghetti to plate or a platter, top with spinach mixture, garnish with pine nuts and serve. Swiss Chard Lemon Swiss Chard Makes 4 servings 2 tbsp olive oil 1 ½ pounds swiss chard stalks cut into one inch pieces and tear leaves. Keep separate coarse salt and pepper 2 to 6 tsp fresh lemon juice. In a large skillet, heat oil over medium heat. Add chard stalks, and cook tossing until crisp-tender. 4 to6 minutes. Add as many chard leaves to skillet as will fit, adding more as room becomes available. Season with salt and pepper. Cook tossing occasionally, until stalks are tender. 4 to6 more minutes. Drain and discard any liquid from chard, stir in the lemon juice and season with salt and pepper. 25

26 Tomatoes Stewed Tomatoes 4 Tomatoes, blanched. Peeled and quartered 3 scallions, thinly sliced 1 tsp chopped basil ½ tsp sugar ¼ tsp paprika In a medium saucepan, combine the Tomatoes, scallions, basil, sugar, paprika and 2 tbsp water; bring to a boil. Reduce the heat and simmer, covered, until the Tomatoes are very soft, about 15 minutes. Quick Cherry Tomato Pickles ¼ cider vinegar or wine vinegar 3 tbsp vegetable oil 2 tbsp sugar 1 tbsp fresh dill chopped 1 tsp yellow mustard seeds ¼ tsp each salt and Pepper 4 c halved grape or cherry Tomatoes 3 green onions minced 1 jalapeno pepper seeded and minced In a glass bowl, whisk together vinegar, oil, sugar, dill, mustard seeds, salt and pepper until sugar is dissolved. Add Tomatoes, onions and jalapeno pepper, toss to coat. Cover and refrigerate for 2 hours. Make ahead cover for 2 hours and drain off liquid. 26

27 Tomatillo Tomatillo Salsa 1 pound tomatillo husks removed ½ small red onion chopped 1 jalapeno chile coarsely chopped ribs and seeds removed for less heat 1 cup fresh cilantro 3 tbsp resh lime juice course salt In a food processor, combine tomatillos, onion, jalapeno and cilantro with lime juice. Pulse until finely chopped, season with salt. Serve with chips, over seared fish, or with eggs. Makes 2 ½ cups. Slow Roasted Tomatillos and Tomatoes Serves 4 Prep time: 5 minutes Total time: 55 minutes ¾ pound tomatillos husk removed washed and halved ¾ pound plum Tomatos halved lengthwise 2 tbsp round coriander course salt and ground pepper Preheat oven to 350 Place tomatillos and Tomatos cut side up on the baking sheet. Drizzle with oil and sprinkle with coriander season with salt and pepper. Bake until soft 45 to 55 minutes. Can be stored in frig for up to 3 days. Zucchini Zucchini Pancakes 1 med. Zucchini, grated and drained 1 egg, beaten 1 tbsp vegetable oil 1 c pancake mix ¾ c milk 2 tbsp grated parmesan cheese In a medium mixing bowl, lightly combine all ingredients and allow to rest for 30 minutes. Add more milk for a thinner pancake. Cook on a lightly greased, hot griddle. 27

28 Zucchini Quiche 2 c thinly sliced zucchini 1 c sliced onions 1 glove garlic, minced 3 tbsp olive oil 1 ½ tsp salt 1 10 pie shell, unbaked 4 eggs, beaten 1 c milk 1 c heavy cream ½ c grated low fat mozzarella cheese Preheat oven to 375 F. In a large skillet, sauté zucchini, onions, and garlic in olive oil. Season with salt. Cover bottom of pie shell with this mixture. Combine remaining ingredients and pour into pie shell. Bake minutes, until quiche is set. Serve hot or cold. Zucchini-Spaghetti Squash Soup 1 med. Onion. minced 1 glove garlic, minced ¼ c olive oil 5 c thinly sliced zucchini 1 med. Tomato, peeled and chopped ½ tsp dried basil Salt and pepper to taste 1 c vegetable stock or chicken broth 4 cups spaghetti squash fibers or ½ pound uncooked spaghetti Grilled zucchini stew in foil 2 ponds stew beef, cubed 2 med zucchini, sliced 4 med. potatoes, peeled and cubed 2 small onions, sliced 4 carrots, sliced ¼ thick 2 cans condensed cream of mushroom soup, undiluted Salt and pepper to taste

29 Zucchini Bread 3 eggs, beaten 1c vegetable oil 2 ½ c sugar 2 c grated Zucchini 1 tbsp vanilla extract ¼ tsp black walnut extract 3 c all-purpose flour 1 tbsp ground cinnamon 1 tsp salt 1 tsp baking soda 1 ¼ tsp baking powder Raisins and nuts optional Preheat oven to 350 F. In a large mixing bowl, stir together eggs, oil, sugar, zucchini, and flavourings. Add dry ingredients and mix well. Raisins and chopped nuts may be added if desired. Pour batter into two well-greased 8 x 4 loaf pans. Bake for 1 hour. Cool in the pans for 10 minutes. Zucchini Sauté 2 green zucchini, sliced 2 yellow zucchini, sliced 2 cloves garlic, minced 1 tbsp olive oil ½ c Mozzarella shredded cheese 2 tbsp fresh basil 2 tbsp parmesan cheese Cook zucchini in hot oil in large skillet on medium heat 3 minute, stirring occasionally. Add garlic; cook 3 min, or until zucchini is crisp-tender. Remove from heat; stir in mozzarella and basil. Sprinkle with parmesan. Makes 4 servings, ¾ cups each. 29

30 Quick Zucchini Pickles 4 cups thinly sliced halved zucchini 1 tsp salt ¼ c rice vinegar 2 tsp each sugar and sesame oil 2 cloves garlic-minced ¼ hot pepper flakes In bowl, toss zucchini with salt and let stand for 15 minutes Drain zucchini and squeeze out liquid. Add vinegar, sugar, oil, garlic and pepper flakes. Toss to combine. Makes 4 servings.. Zucchini Lasagna 1 large onion, chopped 2 cloves garlic, minced 1-24oz low sodium tomato sauce 1 lb extra lean ground beef Sea Salt and fresh ground black pepper to taste. 1 egg 2 c low fat cottage cheese 1 tsp whole wheat flour ½ c mozzarella cheese, shredded, divided 2 ½ c zucchini sliced into ¼ thick pieces Preheat oven to 350 F. In a large nonstick frying pan, sauté onion and garlic over medium heat until tender. Add Tomatoes sauce and ground meat, and bring all ingredients to consistent heat for 10 minutes (until browned). Season with salt and pepper, to taste. Remove from heat. In a small bowl, slightly beat the egg. Stir in cottage cheese, flour and ¼ c mozzarella cheese. Pour ½ of meat Tomato sauce mixture into a 1 ½ quart roasting pan. Top with 1 ¼ c zucchini slices and cottage cheese mixture. Then cover with remaining meat-tomato sauce mixture and zucchini. Bake uncovered for 30 minutes. Sprinkle with remaining mozzarella cheese and bake 10 minutes longer. Let stand 10 minutes before serving. 30

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