Make the crepe batter. Sift the flour and salt into a large bowl. Add the eggs and milk and beat until smooth. Stir in the cider; set aside for 3- minutes.

Heat a small, heavy nonstick frying pan. Add a pat of butter and ladle in enough batter to coat the pan thinly. Cook until the crepe is golden underneath, then flip it over and cook the other side until golden. Slide the crepe onto a plate. Repeat with the remaining mixture to make seven more.

Make the filling. Core the apples and cut them into thick slices. Heat 1 tablespoon of the butter in a large frying pan. Add the apples to the pan. Cook until golden on both sides, then transfer the slices to a bowl with a slotted spoon and set them aside.

Add the rest of the butter to the pan. As soon as it has melted, add the brown sugar. When the sugar has dissolved and the mixture is bubbling, stir in the cream. Continue cooking until it forms a smooth sauce.

Fold each pancake in half, then fold in half again to form a cone; fill each with some of the fried apples. Place two filled pancakes on each dessert plate, drizzle some of the butterscotch sauce over and serve at once.

Variations

You could just as easily use plums pears strawberries or bananas to fill the crepes. If you like, add a touch of Grand Marnier to the apples toward the end of cooking.

Makes 4 servings

Asparagus Braised with Peas and Onions

This delicate braise can become a vegetable main course if you spoon it over soft polenta or mix in some tender cheese ravioli. If morels or chanterelles are in season, cook them right along with the onions and garlic.

Ingredients

1 pound asparagus

2 pounds peas

3 tablespoons unsalted butter

5 spring onions or other small, fresh onions, thinly sliced

1 head green garlic, thinly sliced

½ cup white wine

Sea salt and freshly ground pepper

A few basil leaves

Preparation

Peel the asparagus stalks. If they’re thick, trim the bases. If they’re thin, snap them at the breaking point. Slice them diagonally into several pieces, then put them in a bowl of cold water to soak.

Melt 2 tablespoons of the butter in a skillet. Add the onions and garlic and cook over medium heat until they look as though they’re starting to fry, then add the wine. One the wine cooks down, add 1 cup water and the asparagus. Simmer until the asparagus is nearly tender, about 7 minutes. Add the peas and cook until they’re done, about 2 minutes. Sprinkle with salt and add a twist of pepper and the last bit of butter. Tear the basil leaves right into the dish, then turn off the heat and serve.

Makes 4 servings

Asparagus Salad with Strawberries and Oranges

Sherry vinegar, a smooth, aged vinegar from Spain, transforms a basic vinaigrette into a distinctive dressing perfect for asparagus and fruit. Be sure to soak the onion slices in ice water before adding to the salad. Even though sweet onion is less pungent than other varieties, soaking tempers its bite.

Ingredients

½ cup thinly sliced sweet onion, such as Walla Walla or Vidalia

1 pound asparagus, cut into 1½-inch pieces

2 tablespoons sherry vinegar or red wine vinegar

1 small garlic clove, minced

½ teaspoon salt

¼ teaspoon paprika

1/8 teaspoon pepper

¼ cup olive oil

5 cups lightly packed mixed salad greens

1 medium navel orange, peeled (remove all white pith), quartered, sliced crosswise

1 cup strawberries, sliced

½ cup sliced almonds, toasted*

Preparation

Soak onion in bowl of ice water 15 minutes. Drain; pat dry.

Place asparagus in steamer basket over boiling water. Cover and steam 2 to 5 minutes or until crisp-tender. Cool under cold running water; drain.

Whisk vinegar, garlic, salt, paprika and pepper in small bowl. Slowly whisk in oil.

Toss greens, asparagus, orange, strawberries and onion in large bowl with enough vinaigrette to lightly coat. Sprinkle with almonds.

Makes 4 servings

*To toast almonds, place on baking sheet; bake at 375˚F for 4 to 6 minutes or until light golden brown. Cool.

Asparagus Soup

Ingredients

½ pound asparagus, tough ends removed, cut into 1-inch lengths

1 potato, peeled and diced

4 shallots, sliced

2 medium carrots, sliced

2 quarts water

1 cup half and half

2 tablespoons butter or margarine

Salt and pepper to taste

Preparation

Cook the vegetables in boiling salted water until they are tender. Put the soup in a blender and whirl it to create a smooth mixture.

Return the soup to the pot, add the half and half, butter, salt, and pepper, and bring the soup to a boil while stirring. Cover the pot and let the soup simmer for another 10 minutes. Serve hot.

Makes 4-6 servings

Asparagus with Tarragon Hollandaise

Ingredients

1 ¼ pounds fresh asparagus

Salt

For the hollandaise sauce

2 egg yolks

1 tablespoon lemon juice

4 ounces butter

2 teaspoons finely chopped fresh tarragon

Salt and freshly ground black pepper

Preparation

Prepare the asparagus, lay it in a steamer or in an asparagus steamer and place over a saucepan of rapidly boiling water. Cover and steam for 6-10 minutes until tender (the cooking time will depend on the thickness of the asparagus stems).

To ake the hollandaise sauce, place the egg yokes, lemon juice and seasoning in a blender or food processor and process briefly. Melt the butter in a small pan until foaming and then, with the blender running, pour it on to the egg mixture in a slow, steady stream.

Stir in the tarragon by hand or process it (for a sauce speckled with green or a pale green sauce, respectively).

Arrange the asparagus on small plates and pour over some of the hollandaise sauce. Serve remaining sauce n a jug.

Makes 4 servings

Austrian Kale

Ingredients

2 bunches washed kale

1 clove garlic, minced

½ medium onion, coarsely chopped

2 tablespoons oil

1 ½ cups chicken stock or bouillon

4 medium potatoes, quartered

1 stalk chopped celery

Garnish: Sour Cream

Preparation

Cut the kale into ½-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside. Sauté the garlic and onion in the oil until lightly browned. Add the chicken stock, potatoes, celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve.

Makes 4 to 6 servings

Baby Beet Salad

Ingredients

12 small beets

12 small potatoes, peeled

16 small onions, peeled

4 tablespoons finely chopped fresh chives as garnish

Vinaigrette

8 tablespoons olive oil

3 tablespoons white vinegar

Salt and freshly ground pepper to taste

2 teaspoons French mustard

Preparation

Trim the beets at both ends. Boil them in salted water for about 25-30 minutes until they become tender. Drain them and rinse them under cold water. Peel the beets and set them aside.

In salted water, boil the peeled potatoes and onions separately for about 20 minutes. The potatoes should be cooked, but no overcooked, and should remain firm and whole. The same applies to the onions. Drain the vegetables and allow them to cool.

When you are ready to serve, place the beets, potatoes, and onions in a deep salad bowl. Prepare the vinaigrette by mixing all the ingredients well. Pour this over the vegetables and toss them gently. Garnish the top with the finely chopped chives and serve.

Note: If the potatoes or even the beets are a bit too big, they can be sliced in perfect halves and served. Whenever possible, however, they should be presented whole. This is an excellent appetizer any time of the year, but especially in mid-summer when the baby beets and small potatoes are fresh and tender.

Makes 4 servings

Baked Chicken with Tomatoes and Sweet Potatoes

The complementary flavors of tomato and feta cheese are a tangy counterpoint to the sweet potatoes in this satisfying baked chicken dish.

Ingredients

2 tablespoons chicken broth

1 tablespoon fresh lemon juice

1 teaspoon oregano

½ teaspoon freshly ground black pepper

¼ teaspoon salt

1¼ pounds unpeeled sweet potatoes, cut into ¾-inch chunks

1 pound plum tomatoes, cut into ½-inch chunks

8 skinless bone-in chicken thighs (1½ pounds total)

2 ounces crumbled feta cheese

Preparation

Preheat the oven to 400˚F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.

In a small bowl or cup, mix the broth, lemon juice, oregano, pepper and salt.

Arrange the sweet potatoes and tomatoes in the baking dish. Drizzle evenly with half of the broth mixture. Place the chicken on top of the vegetables and drizzle with the remaining broth mixture.

Cover with foil and bake for 45 minutes, occasionally spooning the pan juices over the chicken and vegetables. Uncover and bake for 15 to 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Crumble the feta evenly over the top of the chicken and vegetables and bake for 3 to 4 minutes longer, or until cheese is melted.

Makes 4 servings

Baked Rhubarb Compote

I have delightful childhood memories of rhubarb cooking on the stove, but I know that some people have unpleasant rhubarb flashbacks of fruit stewed to a puree. Baked rhubarb, however, stays in recognizable pieces and is juicy without being slimy. Valencia oranges are in season at the same time, and their juice and zest sweeten and temper the flavor of rhubarb. Try this with a little sweetened cream for dessert or as a side dish with pork.

Ingredients

1 pound rhubarb

1 Valencia or other juice orange

½ cup sugar

Preparation

Preheat the oven to 350 degrees.

Rinse the rhubarb quickly under cold water and wipe dry with a clean towel. Trim and discard every bit of leaf and the tough inch or so at the bottom end of each stalk. Cut lengthwise into 1/3-inch-thick strips and then crosswise into 2-inch pieces. You should have about 6 cups.

Grate the zest of the orange into a 9- or 10-inch nonreactive baking dish and squeeze in about 3 tablespoons of its juice. Add the rhubarb and sugar and toss everything together until the rhubarb is coated with sugar and juice.

Cover and bake for 25 minutes. Remove the cover and continue baking for another 5 to 10 minutes, or until a knife slides easily into the rhubarb. Serve warm or at room temperature.

Makes 4 servings

Baked Squash with Herb Butter

The complementary flavors of tomato and feta cheese are a tangy counterpoint to the sweet potatoes in this satisfying baked chicken dish.

Ingredients

2 tablespoons chicken broth

1 tablespoon fresh lemon juice

1 teaspoon oregano

½ teaspoon freshly ground black pepper

¼ teaspoon salt

1¼ pounds unpeeled sweet potatoes, cut into ¾-inch chunks

1 pound plum tomatoes, cut into ½-inch chunks

8 skinless bone-in chicken thighs (1½ pounds total)

2 ounces crumbled feta cheese

Preparation

Preheat the oven to 400˚F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.

In a small bowl or cup, mix the broth, lemon juice, oregano, pepper and salt.

Arrange the sweet potatoes and tomatoes in the baking dish. Drizzle evenly with half of the broth mixture. Place the chicken on top of the vegetables and drizzle with the remaining broth mixture.

Crumble the feta evenly over the top of the chicken and vegetables and bake for 3 to 4 minutes longer, or until cheese is melted.

Makes 4 servings

Baked Stuffed Apples

Ingredients

4 large cooking apples

½ cup light brown sugar

6 tablespoons butter, softened

Grated zest and juice of ½ orange

¼ teaspoon ground cinnamon

2 tablespoons crushed ratafia biscuits (almond-paste cookies) or other dessert cookie

½ cup pecans, chopped

½ cup deluxe mixed glacé fruit, chopped

Tip

Use a little butter or oil to grease the baking dish, if you like, or pour a small amount of water around the stuffed apples to keep them from sticking to the dish during baking

Preparation

Preheat oven to 350 degrees. Wash and dry the apples. Remove the cores with an apple corer, then carefully enlarge each core cavity to twice its size by shaving off more flesh with the corer. Score each apple around its equator, using a sharp knife. Stand apples in baking dish.

Mix the brown sugar, butter, orange zest and juice, cinnamon and ratafia crumbs. Beat well, then stir in the nuts and glacé fruit. Divide the filling among the apples, piling it high. Shield the filling in each apple with a small piece of foil. Bake for 45-60 minutes, until each apple is tender.

Makes 4 servings

Barbecued Sweet Onions

Ingredients

1 sweet onion, peeled and quartered

1 small lemon, quartered

2 teaspoons minced parsley

2 Tablespoons butter

Lemon pepper, to taste

Preparation

Place onion in small iron skillet or on large sheet of aluminum foil.

Squeeze lemon over onion, and add lemon piece to onions. Add parsley and butter. Season with lemon pepper.

If using foil, fold edges of foil together to seal tightly. Place skillet or foil pouch on grill over medium heat. Cook until onion is soft, about 15 minutes. Stir pan, or turn pouch occasionally. Serve hot as a side dish.

Variation: Sprinkle grated Parmesan cheese over cooked onion prior to serving.

Makes 2 servings

Basic Boiled and Buttered Fresh Beans

I like to quickly simmer fresh beans and serve them with only a little butter or extra-virgin olive oil. If I have a lot of them or my guests are a bit more jaded, I make herb or mushroom variations.

Ingredients

2 Tablespoons salt (for boiling the beans)

1 ½ pounds fresh lima beans or cranberry beans, or 3 pounds fava beans, shucked, fava beans peeled (2 cups after shucking and peeling)

2 Tablespoons butter or extra-virgin olive oil

Salt and freshly ground black pepper

Preparation

Bring about 2 quarts of water to a rapid boil in a 4-quart pot and toss in the salt. When the water returns to the boil, pour in the beans. Boil lima and cranberry beans, uncovered, for 10 to 20 minutes or until they haven’t any mealiness and fava beans for 2 to 5 minutes or until they lose their raw taste. Drain the beans in a colander. Do not rinse. Put the beans back in the empty pot and toss with the butter or olive oil over heat. Season to taste with salt and pepper and serve immediately.

Makes 4 side-dish servings

Beet Burgers

Ingredients

4 fresh medium beets

2 sprigs fresh basil, chopped

½ medium onion, chopped

2 eggs, beaten

Salt and ground black pepper, to taste

¼ - 2/3 cup flour

Olive oil

Mozzarella Slices

Burger buns

Preparation

Trim beet tops and root. Shred beets in food processor; transfer to bowl. Add basil, onions, eggs, salt and pepper; mix.

Mix in just enough flour to make mixture stick together. Form into 4-inch patties about ½-inch thick. (Don’t make too thick or centers won’t cook well.)

Heat ¼ inch of olive oil in skillet over medium-high heat. Fry patties 2-3 minutes on one side, until crispy. Turn, place mozzarella slice on top and fry 2-3 minutes more, until crispy.

Place hot on bun; serve immediately.

Makes 6-8 servings

Beets with Raspberry Mint Vinaigrette

The earthy sweet beets are perfectly highlighted by a light fruity dressing.

Ingredients

1 ½ pounds unpeeled beets (about 6 medium)

2 large shallots, minced

3 Tablespoons raspberry vinegar

1 Tablespoon lemon juice

1 Tablespoon grated orange zest

4 scallions, finely chopped

2 Tablespoons chopped fresh mint leaves

¼ cup olive oil

Salt and pepper

1 lime

Preparation

Steam beets until tender.

Cool, peel, and cut into ¼-inch slices.

In a mixing bowl combine shallots, vinegar, lemon juice, orange zest, scallions, and mint. Whisk in olive oil, mixing until emulsified. Add beet slices and toss until coated. Add salt and pepper to taste.

Squeeze lime juice over the beets and toss lightly. Serve warm.

Makes 4 to 6 servings

Blackberry Upside-Down Cake

Ingredients

2 1/2 cups fresh blackberries (12 ounces)
1/2 cup plus 1 1/2 tablespoons sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup well-shaken buttermilk

Accompaniment: vanilla ice cream
Special equipment: parchment paper

Preparation

Preheat oven to 400°F.

Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.

Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.

Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.

Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.

Makes 6 servings

Blackberry, Honey and Yogurt Pops

To make these at home, look for ice pop molds with narrow openings for inserting the sticks. They can be found in cookware stores and at amazon.com. The author makes these and other pops for New York-based People's Pops.

If you don’t have ice pop molds, small paper cups work in place.

Active Time: 30 minutes
Total Time: 9 hours 30 minutes

Ingredients

2/3 cup water
2/3 cup sugar
3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
1 cup plain nonfat yogurt (preferably organic)
5 teaspoons honey
4 teaspoons fresh lemon juice

Special equipment:
1 ice pop mold (preferably with cover) for 10 pops (each about 1/3- to 1/2-cup capacity)
10 ice pop sticks or lollipop sticks

Preparation

Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.

Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.

Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.

Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.

Makes 10 pops

Blueberry Cobbler

½ cup sugar
1 tbsp cornstarch
4 cups fresh or frozen blueberries
2 tbsp water
1 cup Christine and Rob's pancake and biscuit mix
¼ cup milk
1 tbsp sugar
1 tbsp melted butter

Mix sugar and cornstarch in large saucepan, stir in blueberries and water. Heat to boiling, stirring; boil and stir 1 minute. Pour into greased 9 x 13 inch baking dish. Mix remaining ingredients until soft dough forms. Drop dough onto hot blueberry mixture. Bake in a 425° oven for about 15 minutes or until golden brown.

Blueberry Mini-Tarts

Ingredients

3 cups fresh blueberries, divided

¾ cup sugar

1 Tablespoon cornstarch

2/3 cup water

1 teaspoon lemon juice

1 package (10 oz.) frozen puff pastry shells, baked OR 6 packaged individual graham cracker tart shells

Preparation

In 1-quart microwaveable bowl, toss 1 cup blueberries with sugar and cornstarch. Stir in water.

Microwave on high 3 minutes. Stir well and crush berries.

Microwave on high 3 minutes more; stir. Microwave again until thickened, about 2 minutes. Time may vary by microwave.

Stir in lemon juice and remaining 2 cups blueberries. Cool.

Fill pastry or tart shells and serve. Alternately, chill before spooning into shells.

Makes 6 servings

Blueberry Muffins

Ingredients

1 cup fresh blueberries

1 ¾ cup plus 1 Tablespoon flour, divided

½ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon nutmeg

¾ teaspoon salt

1 egg

1 cup sour cream

1/3 cup milk

Preparation

Toss blueberries with 1 Tablespoon flour. In separate bowl, combine remaining 1 ¾ cup flour, sugar, baking powder, baking soda, nutmeg and salt; set aside.

Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed.

Fill greased muffin cups 2/3 full with batter. Bake at 400 degrees about 20 minutes until golden.

Makes 1 dozen

Blueberry Oatmeal Muffins

Great for 12-to-18-month-olds.

Serve ½ to 1 cooled muffin to your child.

Ingredients

1 2/3 cup quick-cooking oats

3 ounces all-purpose flour (about 2/3 cup)

2.33 ounces whole-wheat flour (about ½ cup)

¾ cup packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon salt

1 ½ cups low-fat buttermilk

¼ cup canola oil

2 teaspoon grated lemon rind

2 large eggs

2 cups blueberries

2 tablespoons all-purpose flour

Cooking spray

2 tablespoons granulated sugar

Preparation

Preheat oven to 400˚.

Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

Fold flour into batter, then gently fold blueberries in.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400˚ for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Makes 16 muffins

Blueberry Peach Crunch

1 qt. canned peach halves
2 cups fresh or frozen blueberries
1 cup flour
½ cup rolled oats
1 cup firmly packed brown sugar
½ cup melted butter

Arrange peach halves on bottom of 9 x 13 inch baking dish and cover with blueberries.
Combine dry ingredients and mix well. Use a fork to stir in butter to make a crumble. Sprinkle topping over filling and bake at 350° for 30 to 35 minutes.

Blueberry Tart

Ingredients

For pastry

2 cups sifted flour

9 Tablespoons butter, in pieces

½ cup sugar

4 egg yolks

For filling

9 oz. fresh blueberries

1 Tablespoon cornstarch

½ cup cold water

2 Tablespoons sugar

1 teaspoon grated lemon rind

1 Tablespoon vanilla

Preparation

Pastry: Mound flour on board. Make well in center; add butter ½ cup sugar and yolks. Work with hands until blended. Form ball, wrap in plastic, and place in freezer 1 hour.

Work dough until pliable. Press into 9-inch false-bottom pan. Prick with fork. Cover with foil; fill with dry beans for weight. Bake at 350 degrees 10-15 minutes, or until golden. Cool.

Filling: Crush 1/3 of berries in saucepan. Mix cornstarch and water; add to pan. Add sugar and lemon rind. Cook, stirring, until mixture is thick, about 5 minutes. Cook 1 more minute; set off heat. Add remaining berries. Cool. Add vanilla, and spoon filling into pastry shell. Remove pan sides. Serve.

Makes 6-8 servings

Boiled Fresh Beans with Fines Herbes

Fines herbes is a classic French mixture of equal parts chopped fresh parsley, tarragon, chervil, and chives. The mixture is delightfully subtle when tossed with delicately flavored vegetables. If you don’t have all of these herbs just substitute more of each of the others, but don’t try to use dried herbs. Even when used alone, any of these herbs is delicious with fresh beans.

Ingredients

1 recipe Basic Boiled and Buttered Fresh Beans (above)

½ tablespoon finely chopped fresh parsley

½ tablespoon finely chopped fresh tarragon

½ tablespoon finely chopped fresh chervil

½ tablespoon finely chopped chives

Preparation

Toss the hot, buttered and seasoned lima beans with the herbs over medium heat for about 1 minute. Serve immediately.

Makes 4 side-dish servings

Bountiful Lasagna

Ingredients

20 lasagna noodles

3 large bunches of fresh chard or spinach

2/3 cup chopped onion

2 cloves garlic, minced

2 tablespoons olive oil

2 cups grated raw carrots

3 cups sliced fresh mushrooms

2 fifteen ounce cans tomato sauce (or use thick homemade)

1 cup chopped pitted olives

4 teaspoons chopped fresh oregano or 2 teaspoons dried

3 cups ricotta or cream-style cottage cheese

¾ pound Monterey jack or mozzarella cheese, thinly sliced

¾ cup grated parmesan cheese

Preparation

Cook noodles in boiling salted water for 8-10 minutes. Drain. Wash chard or spinach well and cook very briefly in a small amount of boiling water – about 3 to 6 minutes. Drain very well and chop. In a large skillet, sauté the onion and garlic in the oil until soft. Add the carrots, mushrooms, tomato sauce, olives and oregano and heat thoroughly.

Preheat oven to 375 degrees. Oil a large, deep casserole or pan. Layer one-half each of the noodles, ricotta or cottage cheese, drained chopped chard or spinach, sauce mixture and cheese slices. Repeat, placing remaining half of the Monterey jack slices on top. Sprinkle with grated parmesan cheese. Bake for 30-45 minutes, or until hot and bubbly.

Makes 14-16 servings (can be halved to serve 6-8)

Braised Cabbage and Vegetables

Ingredients

¼ cup olive oil or peanut oil

4 green onions, chopped

1 medium bell pepper, diced

½ teaspoon crushed red pepper flakes (optional)

2 cloves garlic, minced

1 head green cabbage, shredded

1 cup water or chicken stock

Salt and pepper to taste

Preparation

Heat large, heavy, non-reactive pot or skillet over medium high heat; add oil to hot pan, immediately add onions and bell peppers and stir-fry 1 minute.

Add crushed red pepper and garlic, stir 15 seconds. Do not allow garlic to brown.

Add two handfuls of cabbage; stir 30 seconds. Repeat until all of the cabbage is in pot. Add water or stock, cover and cook 10 minutes.

Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is tender, almost all the liquid will have cooked away.

Makes 6 servings

Braised Parslied Carrots

Ingredients

1 cup beef broth

1 pound peeled baby carrots or carrots cut into 2-inch pieces

1 teaspoon honey

1 Tablespoon butter or margarine

2 Tablespoons fresh parsley, chopped

Preparation

In a saucepan, bring beef broth to a boil. Add carrots, honey, butter and parsley. Cover and simmer 4-5 minutes.

Remove carrots to a warm plate.

Continue to simmer broth 15-20 minutes, until reduced to about 2 Tablespoons. Return carrots to pan and toss. Serve at once.

Makes 4 servings

Breakfast Parfait

A wonderfully healthy on-the-go breakfast.

2 cups pineapple
1 cup raspberries or strawberries
1 cup vanilla yogurt
1 cup blueberries
½ cup oatmeal or granola

In glasses layer the pineapple, raspberries, yogurt, and blueberries.
Top with the oatmeal

Broccoli Chowder

This light chowder, flecked with the green of broccoli and the red of unpeeled new potatoes, is as delightful in appearance as it is in flavor.

Ingredients

1¼ pounds broccoli, broken into florets and stalks cut into ¼-inch-thick slices

½ pound unpeeled red-skinned potatoes, diced

1 small onion, chopped

¾ cup chicken broth, diluted with ¾ cup water

2 cups low fat milk

¼ cup flour

½ teaspoon tarragon

½ teaspoon thyme

¼ teaspoon salt

¼ teaspoon freshly ground or cracked black pepper

3 ounces shredded Monterey jack cheese

½ cup minced red bell pepper

Preparation

In a large saucepan, combine the broccoli, potatoes, onion and diluted broth. Cover and bring to a boil over high heat; reduce the heat to medium-low and cook until tender, about 6 minutes.

In a small bowl, whisk the milk into the flour, Add the milk mixture to the soup along with the tarragon, thyme, salt and black pepper. Stirring constantly, cook the mixture until it comes to a boil and is thickened, about 7 minutes.

Ladle the hot soup into bowls and sprinkle each serving with some of the cheese. Top with minced bell pepper.

Makes 4 servings

Broccoli and Pasta San Giorgio

Ingredients

½ pound fresh broccoli

1/3 cup plus 2 tablespoons olive oil

2 cups rotini pasta (or other pasta of your preference)

2/3 cup fresh basil leaves

6 garlic cloves, peeled

Pepper to taste

Grated Romano cheese for the table

Preparation

Cut the broccoli into florets. Discard the rest. Place the broccoli in a casserole of salted boiling water. Add the 2 tablespoons of olive oil. After 5 minutes, add the rotini noodles and continue cooking for another 10 minutes over medium heat. Stir occasionally.

While the broccoli and noodles are cooking, prepare the sauce by placing the basil and garlic in a food processor and adding the remaining 1/3 cup of olive oil and pepper. Whirl for a minute or two until the sauce acquires an even consistency. Add more oil if necessary.

When the broccoli and noodles are ready, drain them and place them back in the casserole, add the basil-garlic sauce, and mix with care. Serve hot, accompanied by grated cheese at the table.

Makes 4 servings

Broccoli and Tomato Casserole

Ingredients

Olive oil, as needed

2 heads broccoli, sliced into florets and stem parts

6 medium-sized tomatoes, peeled and sliced

1 cup fresh mushrooms, washed and sliced

1 large onion, sliced

2 garlic cloves, minced

½ cup fresh basil, chopped

2 cups egg noodles (more if necessary)

3 eggs, beaten

½ cup milk

Salt and pepper to taste

½ cup grated cheese

Bread crumbs

Preparation

Pour the oil into a large, deep skillet, add all the vegetables except the garlic. Saute the vegetables over medium-low heat until tender, then add the garlic and basil. Stir well, turn off the heat, and cover the skillet.

Boil the noodles in salted water for about 8 minutes. Drain them and coat them with a bit of olive oil. Set them aside.

Beat the eggs in a deep bowl, add the milk, salt, pepper, and half the grated cheese. Mix well.

Thoroughly butter or oil a long baking dish, add the vegetables and noodles, and distribute them evenly. Pour over them the egg mixture. Sprinkle on the top the rest of the grated cheese, and then the bread crumbs. Bake at 350 for about 30-40 minutes. Serve hot.

Note: This is a wonderful winter dish and it should be served as a main course. It is a complete meal in itself!

Makes 6 servings

Bruschetta with Summer Tomatoes

A traditional grilled Italian treat that tastes heavenly with vine-ripe tomatoes. Serve with chicken, fish, or hamburgers from the barbecue.

Ingredients

2 cloves garlic, finely chopped

3 ripe red tomatoes, seeded coarsely chopped, and drained

¼ cup chopped fresh basil

¼ cup chopped fresh Italian parsley

1/3 cup olive oil

½ teaspoon each salt

½ teaspoon freshly ground pepper

8 thick slices crusty Italian or French bread

Preparation

Combine all ingredients except bread and reserve. Grill bread slices on both sides on the barbecue grill until toasted and marked with grill marks (or toast bread well). Top with tomato mixture and serve immediately.

Makes 4 servings

Butternut Squash Soup

Ingredients

6 Tablespoons chopped onion

¼ cup butter

6 cups peeled and cubed butternut squash

3 cups chicken broth

½ teaspoon salt

½ teaspoon dried marjoram

¼ teaspoon black pepper

1/8 teaspoon cayenne pepper

8 ounces cream cheese, in pieces

Preparation

Cook onions in butter in pot until tender. Add squash, broth marjoram, black pepper and cayenne pepper. Bring to boil; reduce heat and simmer, partially covered, 20 minutes or until squash is tender.

Puree squash. Return to saucepan.

Add cream cheese, and heat, stirring, until cheese is melted and soup is very hot. Add more broth or water if needed to achieve desired consistency. Do not allow to boil.

Makes 6 servings

Butternut and Sweet Potato Bisque

Fresh ginger and ground coriander spark this naturally sweet soup, fragrant with the flavors of sweet potato and squash. Should you be vegetarian, by all means substitute meatless broth and increase the seasonings accordingly.

Ingredients

1½ teaspoons olive oil

1 cup chopped onion

4 cups peeled and cubed butternut squash

1 medium sweet potato (8 ounces), peeled and cubed

1 cup corn kernels, fresh or frozen

1½ cups chicken broth, diluted with 1½ cups water

2 tablespoons minced fresh ginger

1½ teaspoons light brown sugar

1 teaspoon ground coriander

¼ teaspoon freshly ground black pepper

Preparation

In a large saucepan, warm the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring, until it begins to brown, 3 to 5 minutes.

Add the squash, sweet potato, corn, diluted broth, ginger, brown sugar, coriander and pepper, and bring to a boil. Reduce the heat to low, cover and simmer until the squash is tender, 15 to 20 minutes.

With a slotted spoon, transfer the solids to food processor or blender and process to a smooth purée. Return the purée to the saucepan and stir to blend with the liquid remaining in the pan. Serve hot.

Makes 4 servings

Cabbage coleslaw, No Mayo

1/4 cup red wine vinegar
2 Tablespoons sugar
2 Tablespoons vegetable oil
1 head shredded cabbage
1 teaspoon salt (or to taste)
pepper

Combine vinegar, sugar and oil. Por over cabbage and mix well. Sprinkle with salt and pepper.

Let set for at least 20 minutes. Then serve, or refrigerate.

Caeser Chicken Wrap

Great for if you're in a hurry. Easy to make and not too much mess.

4 flour tortillas
¾ cup chive and onion cream cheese
3 cups romaine lettuce, washed and torn into pieces
2 tablespoons Caesar salad dressing
1 cup grilled chicken slices
croutons (optional)

Spread the cream cheese on the flour tortillas
Mix together the lettuce and salad dressing and spread evenly on the tortillas
Put the chicken and croutons on top of the lettuce. Roll tortillas and enjoy.

Candied Carrots

Ingredients

1 pound carrots

2 Tablespoons butter, diced

¼ cup packed brown sugar

1/8 teaspoon salt

Black pepper, to taste

Preparation

Peel carrots and cut into 2-inch pieces. Drop in pot of salted water and bring to a boil. Reduce heat and simmer 15 minutes, until tender but not mushy. Drain.

Return carrots in pan over low heat. Add butter, brown sugar, salt and pepper. Stir. Cover and cook 3-5 minutes, until sugar is bubbly.

Makes 4 servings

Caramelized Apricots with French Toast

Ingredients

6 tablespoons unsalted butter, clarified

1 pound apricots, pitted and thickly sliced

½ cup sugar

2/3 cup heavy cream

2 tablespoons apricot brandy or brandy

For the French toast

2 ½ cups milk

1 vanilla bean

¼ cup sugar

4 large eggs, beaten

8 tablespoons (1 stick) unsalted butter, clarified

6 brioche or chaliah slices diagonally sliced

½ teaspoon ground cinnamon

Preparation

Heat a heavy frying pan, then melt 1 ½ tablespoons of the butter in it. Add the apricots and cook for 2-3 minutes, until golden. Using a slotted spoon, transfer to a bowl. Add the rest of the butter to a pan with the sugar and heat gently, stirring, until golden.

Pour in the cream and brandy and cook gently until the mixture forms a smooth sauce. Boil for 2-3 minutes, until thickened, then pour the sauce over the apricots and set aside.

To make the French toast, pour the milk into a saucepan and add the vanilla bean and half the sugar. Heat gently until almost boiling, then set aside to cool.

Remove the vanilla bean and pour the flavored milk into a shallow dish. Beat in the eggs. Heat a sixth of the butter in the clean frying pan. Dip each slice of the brioche in turn into the milk mixture, add it to the pan and cook until golden brown on both sides. Add the remaining butter as needed. As the French toast is cooked, remove the slices; keep hot.

Warm the apricot sauce and spoon it onto the French toast. Mix the remaining sugar with the cinnamon and sprinkle a little of the mixture over each portion.

Tip

To clarify the butter, melt it in a small saucepan, then let it stand for a few minutes. Carefully pour the clear butter on the surface (the clarified butter) into a small bowl, leaving the milky solids behind in the pan.

Makes 4 servings

Caramelized Onions

Ingredients

2 pounds yellow onions, sliced

1 Tablespoon olive oil

1 Tablespoon butter

2 Tablespoon chopped fresh herbs, such as rosemary, sage, thyme, savory (optional)

Salt and pepper to taste

Preparation

Toss onions in hot oil in skillet over medium high heat until oil coats onions. Cover and cook, stirring frequently, 15 minutes.

Stir in herbs; season with salt and pepper.

Cook uncovered over medium heat, stirring frequently, until onions are golden brown, about 10 minutes.

Makes about 2 cups

Carl's Nutty Flapjacks

¾ cup Christine & Rob's Pancake & Crepe Mix
½ cup Christine & Rob's Oatmeal
1 doz. Fresh To You Produce Dry Roasted Hazelnuts (optional)
1 egg
¾ cup water
touch of nutmeg
a bit more cinnamon
2 drops vanilla concentrate

Mixing Instructions:
Chop hazelnuts in food processor to desired size. Mix dry ingredients with hazelnuts. Mix in cinnamon, nutmeg, and vanilla. Add 1 egg and water. Mix well.

Makes about 9 pancakes (4" diameter)

Cauliflower Carrot Soup

A satisfying low fat summer meal in a pot. Perfect with a green salad and crusty bread.

Preparation

1 Tablespoon butter or margarine

1 Tablespoon olive oil

2 cloves garlic, minced

1 large onion, chopped

2 large carrots, thinly sliced

1 cauliflower (about 1 ½ pounds), broken into florets

½ cup dry sherry

3 ½ cups chicken stock

¼ cup chopped parsley

1 cup low-fat or regular milk

¼ teaspoon nutmeg

Salt and freshly ground pepper to taste

Garnish:

½ Fresh lime

2 tablespoons chopped chives

Ingredients

In a 4- to 5-quart saucepan, heat butter or margarine and oil.

Add garlic and onion and sauté until softened, about 3 to 4 minutes. Add carrots, cauliflower, and sherry; heat and stir together for 3 minutes longer. Add chicken stock. Bring to a boil, reduce heat, cover and simmer 30 to 35 minutes or until vegetables are tender.

Add parsley. Puree in a blender or food processor. Return mixture to saucepan.

Add milk and nutmeg, and salt and pepper to taste. Heat, stirring, until completely hot, but do not allow to boil.

Squeeze juice of ½ lime over soup. Before serving, garnish with chives.

Makes 6 servings

Cauliflower and Baby Pea Salad

This salad is light and pretty as a picture; with the ham and a crusty bread it makes a fine meal.

Ingredients

1 medium cauliflower, cut into medium-size florets

2 cups fresh and defrosted baby peas

¼ cup chicken stock

2 stalks celery, finely chopped

3 scallions, finely chopped

2 Tablespoons chopped parsley

1/3 cup chopped red bell pepper

1 Tablespoon balsamic vinegar

1 Tablespoon Dijon mustard

3 Tablespoons low fat sour cream

1/3 teaspoon each salt and white pepper

1 cup cooked chopped ham (optional)

Garnish:

Chopped chives

Preparation

Steam cauliflower and peas just until barely tender. Drain well and put into a bowl. Add the chicken stock and set aside to cool. Combine celery, scallions, parsley, red bell pepper, vinegar, and mustard. Mix in sour cream and add salt and pepper. Toss gently with cauliflower and peas, adding ham if desired. Sprinkle with chives and serve.

Makes 6 servings

Cheesy Cauliflower Bake

1 head cauliflower, cut into florets
2 tablespoons butter
2 tablespoons milk
½ teaspoon salt
freshly ground white pepper to taste
½ cup grated Swiss cheese
¼ teaspoon grated nutmeg
3 tablespoons bread crumbs
3 tablespoons grated parmesan cheese

Cook cauliflower until tender. Mix well with butter, milk, salt, pepper, and Swiss cheese in a casserole dish and sprinkle with the nutmeg, bread crumbs, and Parmesan. Bake until cheeses melts and is lightly golden brown at 350°F.

Chicken Noodle Soup with Browned Onions and Swiss Chard

When cooked until golden brown, onions take on a sweetness singularly their own, which here flavors this very uncommon – and delicious – chicken noodle soup.

Ingredients

1 tablespoon plus 1 teaspoon olive oil

1 large onion, thinly sliced

4 garlic cloves, minced

½ pound skinless, boneless chicken breast

½ teaspoon oregano

½ teaspoon freshly ground black pepper

¼ teaspoon salt

1½ cups chicken broth diluted with 2½ cups water

4 large carrots, sliced

4 ounces spaghetti, broken into thirds

4 cups (loosely packed) 1-inch pieces Swiss chard or spinach

Preparation

In a large nonstick skillet, warm 2 teaspoons of the oil over high heat until hot but no smoking. Add the onion and garlic, then reduce the heat to medium-high and sauté until the onion is lightly browned, 4 to 5 minutes.

Push the onion mixture to one side of the skillet; add the remaining 2 teaspoons oil and the chicken. Sprinkle the chicken with ¼ teaspoon of the oregano, ¼ teaspoon of the pepper and 1/8 teaspoon of the salt. Cook the chicken breast until lightly browned on both sides, about 2 minutes per side.

Add ¼ cup of the diluted chicken broth and stir to loosen any browned bits on the bottom of the pan. Reduce the heat to medium and simmer the mixture until the chicken is no longer pink in the center, 3 to 4 minutes. Remove the chicken and half of the browned onion mixture to a plate and cover loosely to keep warm.

Transfer the remaining browned onion mixture to a large saucepan or Dutch oven and add the remaining 3¾ cups diluted broth, the carrots, spaghetti and the remaining ¼ teaspoon oregano, ¼ teaspoon pepper and 1/8 teaspoon salt. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 5 minutes.

Stir in the Swiss chard or spinach, cover and simmer, stirring frequently, until the vegetables and pasta are tender, 4 to 6 minutes (spinach will cook faster).

Ladle the soup into bowls. Cut the reserved chicken on an angle into thin slices and arrange on top of each bowl. Spoon the reserved browned onion mixture over each and serve.

Makes 4 servings

Chicken and Spinach Pasta

Lemons add punch to this easily prepared dish. For fast preparation, purchase chicken breasts that have been cut into strips.

Ingredients

1 tablespoon grated lemon peel

2 tablespoons lemon juice

½ teaspoon coarsely ground pepper

1 pound chicken breast strips

1 tablespoon olive oil

1 tablespoon minced garlic

¼ cup chicken broth

1/8 teaspoon salt

10 oz. stemmed wash spinach, coarsely chopped

1 (9-oz.) package fresh spinach fettuccine

¼ cup pine nuts

4 oz. soft goat cheese

Preparation

In medium bowl, stir together lemon peel, lemon juice and pepper. Add chicken; mix well.

Heat oil in large skillet over medium-high heat until hot. Add garlic; sauté 30 to 60 seconds or until fragrant. Add chicken mixture; sauté 2 minutes or until outside of chicken is no longer pink.

Add broth and salt; stir to blend. Add spinach; reduce heat to medium-low. Cover; cook 3 to 4 minutes or until spinach is wilted and chicken is no longer pink, stirring occasionally.

Meanwhile, cook fettuccine in large pot of boiling salted water according to package directions; drain thoroughly. Toss with chicken mixture. Sprinkle with pine nuts and crumbled goat cheese.

Makes 4 servings

Chicken with Spinach and Cheese

A super quick weeknight dinner.

Ingredients

4 thin chicken breast cutlets (¾ pound total)

1 tablespoon flour

1 tablespoon plus 1 teaspoon olive oil

½ cup chopped scallions

2 garlic cloves, minced

1/3 cup chicken broth

1 teaspoon oregano

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup chopped mushrooms

1 pound spinach, stemmed

3 ounces mozzarella, shredded

Preparation

Lightly dredge the chicken in the flour; reserve the excess. Preheat the broiler.

Meanwhile, in a large nonstick skillet, warm the oil over medium-high heat. Add the chicken and brown on both sides, about 6 minutes. Transfer to a plate and cover loosely.

Add the scallions, garlic and 2 tablespoons of broth to the skillet, and cook, stirring, until fragrant, about 1 minute. Sprinkle on the reserved flour and cook, stirring, until the flour is no longer visible, about 30 seconds. Add the remaining broth, the oregano, salt and pepper, and bring to a boil, stirring frequently.

Add the mushrooms and spinach, then cover and cook for 30 seconds. Uncover and stir until the spinach is just wilted, about 1 minute. Pour in any juices that have collected under the chicken on the plate.

Place the chicken on a broiler pan. Dividing evenly, spread the spinach-mushroom mixture on top of the chicken. Sprinkle the cheese on top and broil 4 inches from the heat for 3 minutes, or until the cheese is bubbly.

Makes 4 servings

Chile Rellenos Bake

You can also stuff the peppers with chicken or turkey which is really good.

Ingredients

8 green chiles (Anaheim or ancho for example)

6 ounces Monterey jack cheese

4 eggs, beaten

1/3 cup milk

½ cup flour

½ teaspoon baking powder

½ teaspoon salt

½ cup cheddar cheese, shredded

Preparation

Slice peppers down the middle, lengthwise, and remove seeds.

Cut Monterey jack cheese into strips and stuff inside peppers.

Place peppers in a greased 8x8-inch baking dish.

Combine eggs and milk, beat in flour, baking powder and salt until smooth. Pour over peppers. Sprinkle cheddar cheese on top.

Bake at 350 degrees or until golden, about 30 minutes.

Makes 4 servings

Chinese Cabbage Salad

Ingredients

2 cups chopped Chinese cabbage leaves

½ green pepper cut in strips

¼ cup sunflower seeds

½ cup shredded carrot

½ cup chopped chives or green onion

1 cup fresh spinach leaves, torn into bite-size pieces

1 cup blanched sugar snap peas, cooled

For dressing

1/3 cup mayonnaise

2/3 cup unsweetened plain yogurt

1 small clove garlic, minced

Cayenne pepper, to taste

2 teaspoons minced basil

½ teaspoon dill weed

Preparation

Combine cabbage, green pepper, seeds, carrots, chives, spinach and peas in bowl.

Whisk together mayonnaise, yogurt, garlic, cayenne, basil and dill. Add dressing to salad; toss. Serve at once.

Makes 6 servings

Chocolate Zucchini Bread

Ingredients

4 ounces margarine

½ cup sunflower oil

4 ounces caster sugar

8 ounces soft brown sugar

3 eggs, beaten

½ cup milk

12 ounces all-purpose flour

2 teaspoons baking powder

4 tablespoons cocoa powder

½ teaspoon ground allspice

1 pound zucchini, peeled and grated.

1 teaspoon vanilla extract

8 ounces semisweet chocolate dots

Preparation

Preheat the oven to 375 degrees and line a 9 x 13-inch baking pan with wax paper.

Cream the margarine, oil and sugars together until light and fluffy, then gradually beat in the eggs and milk.

Sift the flour, baking powder, cocoa powder and ground allspice together and fold gently into the mixture.

Stir in the grated zucchini and vanilla extract and spoon the mixture into the prepared pan. Smooth the top using a metal spatula and sprinkle the chocolate dots over the top.

Bake in the oven for 35-45 minutes until the cake is firm and a knife comes out clean. Cut into squares while still warm and then leave to cool.

Makes 4-6 servings

Chocolate-Raspberry Mousse Tartlets

A puree of raspberries laces the chocolate mousse filling with delectable flavor, elevating these cute little tarts to pastry-shop status. You can bake the pastry shells in advance, if you’d like, and store them at room temperature until you fill them.

Ingredients

CRUST

1 cup all-purpose flour

1/3 cup powdered sugar

1/8 teaspoon salt

½ cup unsalted butter, chilled, cut up

1 egg yolk

1 teaspoon vanilla extract

MOUSSE

1 (6-oz.) container plus 1 cup fresh raspberries, divided

5 oz. semisweet chocolate, coarsely chopped

1/3 cup heavy whipping cream

Preparation

Process flour, powdered sugar and salt in food processor until combined. Add butter; pulse until mixture resembles coarse cornmeal. Add egg yolk and vanilla; pulse briefly until mixture is moist and crumbly. Shape into flat round; cover and freeze 15 minutes.

Break dough into 18 (scant 1-tablespoon) pieces; roll each into walnut-size ball. Press into mini muffin cups, pressing dough to top of cup. With fork, poke bottom crust three times and sides of crust several times. Freeze 15 minutes, or refrigerate 30 minutes or overnight.

Heat oven to 350˚F. Bake 15 to 20 minutes or until golden brown around edges. (Crust will puff up during baking. If it puffs up too much, poke with small knife halfway through.) Cool completely in pan on wire rack; remove from pan.

Meanwhile puree 6 oz. of the raspberries (about 1½ cups) in food processor until smooth. Strain through sieve to remove seeds.

Place 1/3 cup of the puree in medium heatproof bowl (reserve any remaining puree for another use); add chocolate. Place bowl over saucepan of barely simmering water (bowl should not touch water); heat until chocolate is melted and smooth, stirring occasionally. Remove bowl from saucepan; cool 15 minutes or unil room temperature.

Beat cream in medium bowl at medium-high speed until soft peaks form. Whisk large spoonful of cream into chocolate mixture to lighten; fold in remaining cream. Immediately spoon into pastry bag fitted with large star or plain tip; pipe into cooled pastry cups, mounding mousse. Garnish each tart with a fresh raspberry. Store in refrigerator.

Makes 18 tartlets

Cold Carrot Salad

Ingredients

8 large carrots, sliced julienne style

4 tablespoons lemon juice

10 mint leaves, finely chopped and shredded

1 small onion, diced

½ cup golden raisins

1/3 cup mayonnaise, homemade or commercial

½ teaspoon French mustard

Salt and pepper to taste

Preparation

Place the carrots in a deep bowl. Add the lemon juice and mix well. Refrigerate for a few hours until ready to be used.

Just before serving, take the bowl from the refrigerator and add the finely shredded mint leaves, dices onion, raisins, mayonnaise, mustard, salt, and pepper, and mix all the ingredients well. Serve immediately, for this salad should always be served cold.

Note: This is an excellent appetizer for lunch to supper. To present it at the table in an attractive way, place some fresh lettuce leaves on each serving dish and then put the carrots on top. This salad can also be accompanied by some sliced tomatoes and hard-boiled eggs sliced in half.

Makes 4-6 servings

Confetti Vegetable Cous Cous

Makes 6 side dish servings

1 cup cous cous, whole wheat or regular
1 cup water
3 tbsp butter, or extra virgin olive oil (divided use)
½ teaspoon salt
½ cup celery, finely diced
½ cup fresh mushrooms, finely diced
½ cup red bell pepper, finely diced
½ cup carrots, finely diced
¼ cup curly parsley or italian parsley, finely chopped
juice of ½ lemon
salt & freshly ground pepper to taste

In large saucepan, combine water, 2 T of the butter or olive oil and salt. Bring to a boil. Remove from heat and pour cous cous into the saucepan. Cover and let stand for 5 minutes.

In the meantime, heat 1 T olive oil or butter in a nonstick saute pan on medium high. Add celery and carrots and cook for 5 minutes, stirring often. Add mushrooms and red bell pepper and cook for 5 – 6 minutes more, until vegetables are soft. (Add a little water to pan if dry).

Add cooked vegetables to cous cous, along with parsley, lemon juice, salt & freshly ground pepper. Fluff with a fork until all ingredients are combined.

Corn and Potato Salad

Colorful and inviting as well as full-flavored, this salad is delicious as a hot dish with fried or baked chicken.

Ingredients

1 pound boiling potatoes

1 cup cooked corn, cut from the cob (one to two ears)

½ cup sour cream or half sour cream and half fresh plain yogurt

2 teaspoons caraway seeds (more if desired)

Salt and pepper

Preparation

Steam or boil potatoes until just tender. Cut into 10inch pieces. Add corn, sour cream, and caraway and gently toss together. Add salt and pepper to taste before serving as hot dish.

Makes 4 servings

Creamy Herb Scrambled Eggs

The secret to these silky eggs is the addition of a little cream to all-natural farm fresh eggs during the cooking process. The cream is added slowly (every minute or so) to keep the eggs from overcooking.

Ingredients

8 all-natural eggs

2 tablespoons unsalted butter

4 tablespoons whipping cream, divided

1 tablespoon chopped fresh herbs, such as chives, tarragon, dill, chervil and/or parsley

¼ teaspoon salt

1/8 teaspoon pepper

Preparation

Whisk eggs in large bowl 1 minute or until completely smooth and frothy. (No unbeaten strands of egg should remain.)

Melt butter in medium nonstick skillet over medium heat. Pour in eggs; cook 1 minute, stirring slowly but constantly with silicone spatula. (Eggs should start to form curds. Reduce heat to medium-low to low if cooking too quickly.) Stir in 1 tablespoon of the cream. Continue cooking, stirring slowly and adding 1 tablespoon of the remaining cream every minute and adjusting heat as necessary.

Add herbs, salt and pepper with last tablespoon of cream; cook and stir until eggs are no longer liquid but still creamy. (From start to finish, the cooking should take 6 to 8 minutes.)

Makes 4 servings

Crunchy Herbed Zucchini Slices

Simple Italian summer fare that showcases fresh zucchini.

6 medium zucchini, cut on the diagonal into ¼-inch thick slices

1 teaspoon grated lemon zest

Juice of ½ lemon

Crumb Mixture:

1 cup fresh bread crumbs

¼ cup freshly grated Parmesan cheese

2 Tablespoons chopped fresh basil

2 Tablespoons finely chopped fresh parsley

1 teaspoon chopped fresh thyme

4 Tablespoons olive oil

1 clove garlic, minced

¼ teaspoon salt

Ingredients

Toss zucchini with lemon zest and lemon juice. Set aside.

Combine crumb mixture ingredients and set aside.

In a large skillet, heat 2 tablespoons of the olive oil, add garlic, and sauté until fragrant. Add zucchini and sauté until just tender, about 5 to 8 minutes.

Arrange zucchini on a baking sheet with slices touching each other. Sprinkle salt over zucchini and top with prepared crumb mixture. Drizzle with the remaining 2 tablespoons of olive oil.

Preheat broiler. Place zucchini slices under the broiler until just lightly browned. Watch carefully to avoid burning.

Makes 4 servings

Cucumber and Onion Salad

Ingredients

2 sweet onions, thinly sliced

4 cucumbers, sliced

1 cup mayonnaise

2 Tablespoons white vinegar

1 Tablespoon sugar

Preparation

Separate onions into rings; combine with cucumber in large bowl.

Blend mayonnaise, vinegar and sugar. Pour over onions and cucumbers; mix well. Chill at least 1 hour. Serve.

Makes 6 servings

Curried Butternut Apple Soup

Ingredients

¼ cup butter

2 cups chopped onion

1 rib celery, chopped

4 teaspoons curry powder

2 medium butternut squash, peeled and cubed

3 medium apples, peeled and chopped

3 cups water

1 cup cider

Salt and pepper, to taste

Preparation

Melt butter in heavy pot; add onions, celery, and curry powder. Cook over medium heat, stirring often, until vegetables are tender.

Add squash, apples, and water; bring to a boil. Reduce heat, cover, and simmer 20-30 minutes, or until squash and apples are tender. Drain and reserve liquid.

Puree apple-squash mixture with one cup of cooking liquid. Return to pot.

Add cider and as much of cooking liquid as needed to reach desired consistency. Season with salt and pepper. Reheat if necessary, and serve.

Makes 8-10 servings

Curried Tomato and White Bean Soup

Briefly heating the spices in oil intensifies their flavor, giving this quick soup the taste of a long-simmered potage.

Ingredients

1 tablespoon vegetable oil

1 cup chopped onions

1 tablespoon curry powder

¾ teaspoon ground ginger

2 (15-oz.) cans white beans (such as great Northern or navy), drained, rinsed

1¾ pounds diced tomatoes, undrained

1¾ cups water

Preparation

Heat large saucepan over medium heat until hot. Add oil and onions; cook 5 minutes or until onions are tender.

Stir in curry powder and ginger; cook briefly. Stir in beans, tomatoes, and water. Bring to a boil. Reduce heat to low; simmer 15 minutes.

Makes 4 servings

Dijon Roasted Beets

Ingredients

3 lbs. beets, uniform in size (about 2 inches)

4 Tablespoons olive oil, divided

1 teaspoon salt

½ teaspoon black pepper

1 Tablespoon Dijon mustard

Juice of one orange

1 teaspoon sugar

1 Tablespoon red wine vinegar

1 Tablespoon fresh minced rosemary

Preparation

Trim beets of all but ½ inch stem and root. Place beets in roasting pan; add 1 Tablespoon olive oil, salt and pepper. Toss to coat.

Roast at 400 degrees 45 minutes or until beets are tender.

Whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 Tablespoon olive oil and rosemary. Set aside.

When beets are cool enough to handle, rub to remove skins; cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing.

Makes 8 servings

Farmer's Market Swiss Chard

Ingredients

1 red onion, thinly sliced

¼ teaspoon salt

¼ teaspoon sugar

1 Tablespoon rice vinegar

1 Tablespoon water

1 bunch (about 6 to 8 leaves) chard, stems removed, coarsely chopped

3 Tablespoons olive oil

Grated rind of ½ lemon

2 to 3 Tablespoons lemon juice

2 cloves garlic, minced

½ cut chopped Italian parsley

1 teaspoon chopped fresh oregano

Salt and freshly ground pepper to taste

Garnish:

Grated Asiago or Parmesan cheese

Preparation

In a small bowl, combine onion with salt, sugar, vinegar, and water. Set aside for 30 minutes, stirring once or twice. Drain.

Place chard in a large skillet or saucepan with ¾ cup of water and heat to boiling. Reduce heat and cook covered over medium heat until the chard is tender-crisp, about 8 minutes. Drain off any remaining liquid.

Add onions and all remaining ingredients and toss with chard. Continue cooking 3 to 4 minutes, or until liquid is gone. Add salt and pepper to taste.

Garnish with cheese. Serve warm or at room temperature.

Makes 4 servings

Fire Island Carrots

This dish is a Thanksgiving tradition in the Rhode Island family of our graphic designer, who made it for our annual post-catalog celebration last year.

Ingredients

1 pound carrots, peeled and cut into 1-inch chunks

1 clove garlic, finely chopped

1 stalk celery, finely chopped

1 ½ cups chicken stock (approximately)

1 teaspoon chopped fresh thyme

1 Tablespoon red wine vinegar

1/8 teaspoon red pepper flakes

¼ teaspoon ground cumin

2 teaspoon butter

¼ cup chopped parsley

Salt to taste

Preparation

In a saucepan, combine carrots, garlic, and celery and add enough chicken stock to cover.

Bring to a boil, cover, and simmer until carrots are barely tender.

Uncover and add thyme, vinegar, red pepper flakes, and cumin and boil rapidly until about ¼ cup liquid remains. Add butter and parsley, salt to taste.

Makes 4 servings

Fresh Corn Salad

(adapted from The Fresh Market recipe)
Serves 8 as a starter salad or 4 as a side dish.

4 ears corn, husks & silk removed
1 8oz. package cherry tomatoes, halved
1 tbsp chili powder
2 tsp cumin
2 limes, juiced
½ cup Extra Virgin Olive Oil
3 tbsp fresh jalapeno pepper, minced
3 tbsp fresh cilantro
salt & freshly ground pepper to taste

In a large bowl, combine chili powder, cumin and lime juice. Slowly add olive oil, whisking to combine thoroughly.

Remove corn kernels from cobs and set cobs aside. Add corn kernels & jalapeno to large bowl. Scrape “milk” from corn cobs with the blunt edge of a knife into the bowl. Toss well and add cherry tomatoes and cilantro to salad mixture. Add salt and freshly ground pepper to taste. Gently toss again.

Serve as a starter salad or as an accompaniment to grilled meats.

Fresh Corn and Avocado Salad

Ingredients

3 ears of fresh sweet corn, husked and cut from the cob

½ cup red onion, diced

1 avacado, diced

1 tablespoon olive oil

Juice of ½ lime

1 tablespoon fresh cilantro, or basil, chopped

½ teaspoon sea salt

Freshly ground pepper to taste

Preparation

Husk, and cut corn from the cob, removing as many silks as possible.

Combine all ingredients in a large bowl.

Serve immediately or allow to marinate (salad is even better the next day).

Fresh Garden Corn Rollups

The fresh flavors of this wonderful vegetable filling are also delicious in pitas, crepes, soft tacos, or to till burritos.

Ingredients

2 Tablespoons olive oil

1 bunch scallions, chopped

2 jalapeno chile peppers, seeded and minces

2 zucchini, diced

2 cups corn cooked corn, cut from cob (about 2 large ears)

2 medium tomatoes, diced, drained

½ cup chopped fresh cilantro

¼ cup chopped fresh basil

¼ cup chopped parsley

½ cup quartered black olives

1 cup grated jack cheese

6 flour tortillas

Preparation

In a large skillet heat oil, add scallions, chiles, and zucchini and sauté until softened.

Stir in corn, tomatoes, cilantro, basil, parsley, and olives; heat through and add cheese. Add salt and pepper if needed.

Spoon a portion of the mixture down the center of each heated tortilla, then top with salsa and sour cream to taste.

Fold over ends then roll up into cigar shape.

Makes 6 servings

Garlicky Tricolor Pepper and Eggplant Appetizer

Succulent chunks of roasted eggplant and colored peppers combine in this Provencal style appetizer that also makes fine sandwiches.

3 Tablespoons olive oil

1 head of unpeeled garlic, divided into cloves

3 different colored bell peppers, halved lengthwise, seeds and stems removed

5 to 6 Japanese eggplants, stems removed

¼ cup chopped fresh basil

2 teaspoons chopped fresh oregano

1 Tablespoon balsamic vinegar

1 to 2 Tablespoons lemon juice

Salt and freshly ground pepper to taste

Garnish:

3 Tablespoons chopped chives

1 Tablespoon olive oil

1 Tablespoon capers, drained and rinsed

Preparation

Preheat oven to 425 F. Oil a 10 x 15-inch baking pan.

In a large bowl, mix 2 tablespoons olive oil with the garlic, peppers, and eggplant. Spread them on baking pan, with peppers cut-side down. Bake 15 to 20 minutes until eggplant is tender and peppers are blistered and lightly browned.

Remove vegetables from pan and cool. Remove skins from pepper and cut into 1-inch squares. Cut eggplant in 1-inch lengths.

Peel and chop or mash garlic. In a serving bowl mix garlic with basil, oregano, vinegar, and a tablespoon of lemon juice. Add roasted peppers and eggplant mixing gently to combine. Add salt and pepper to taste and more lemon juice if needed.

Sprinkle with chives and 1 more tablespoon of olive oil and capers. Serve with pita bread triangles or crackers.

Makes 4 ½ cups (serves 6 to 8 as an appetizer)

Golden Squash Dip

Ingredients

1 pound yellow summer squash, cubed

1 medium eggplant

2 Tablespoons tahini (sesame butter)

2 Tablespoons sesame seeds

1 large garlic clove, minced

Juice of 1 lemon or lime

Salt to taste

1 teaspoon olive oil

¼ cup chopped parsley

Preparation

Steam squash until tender; drain. Mash coarsely. Scoop into a serving dish.

Pierce eggplant skin all over with fork. Broil, turning often, until eggplant is uniformly browned, which takes about a half hour.

Cool eggplant, cut open, and spoon pulp into dish with squash. Mix vegetables; add tahini, sesame seeds, garlic, lemon or lime juice, and salt. Chill.

Drizzle oil over cooled dip and garnish with parsley.

Makes 8 servings

Greek Style Spinach and Lemon Soup

Fresh with the tang of lemon, this soup puts the traditional Greek culinary coupling of spinach and rice to yet another delicious use. Serve with toasted pita triangles.

Ingredients

1½ cups chicken broth diluted with 2½ cups water

½ cup converted rice

1 medium onion, chopped

2 garlic cloves, crushed

¾ teaspoon oregano

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 cup shredded carrots

8 cups (loosely packed) stemmed spinach, cut into 1-inch-wide strips

1 egg

1 egg white

1 tablespoon water

¼ cup fresh lemon juice

Preparation

In a flameproof casserole, combine the diluted broth, rice, onion, garlic, oregano, salt and pepper. Cover and bring to a boil over high heat. Reduce the heat to low and simmer until the rice is very tender, 25 to 30 minutes.

Stir in the carrots and cook for 5 minutes. Stir in the spinach and increase the heat to medium. Cook uncovered, stirring constantly, just until the spinach is wilted, 2 to 3 minutes.

In a small bowl, whisk together the whole egg, egg white and water. Whisk in a spoonful of the hot soup to warm the eggs. Stirring constantly, pour the warmed egg mixture into the soup. As soon as all of the egg has been added, remove the soup from the heat.

Stir in the lemon juice and serve hot.

Makes 4 servings

Green Bean Salad

Ingredients

1 pound green beans

1 tablespoon olive oil

1 ounce butter

½ garlic clove, crushed

2 ounces fresh white bread crumbs

1 tablespoon chopped fresh parsley

1 egg, hard-boiled and finely chopped

For the dressing

2 tablespoons olive oil

2 tablespoons sunflower oil

2 teaspoons white wine vinegar

½ garlic clove, crushed

¼ teaspoon Dijon mustard

Pinch of sugar

Pinch of salt

Preparation

Trim the green beans and cook in boiling salted water for 5-6 minutes until tender. Drain the beans and refresh them under cold running water and place in a serving bowl.

Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt thoroughly together. Pour over the beans and toss to mix.

Heat the oil and butter in a frying pan and fry the garlic for 1 minute. Stir in the bread crumbs and fry over moderate heat for about 3-4 minutes until golden brown, stirring frequently.

Remove the pan from the heat and stir in the parsley and the egg. Sprinkle the breadcrumb mixture over the green beans. Serve warm or at room temperature.

Tip

For a more substantial salad, boil about 1 pound scrubbed new potatoes until tender, cool and then cut them into bite-size chunks. Stir into the green beans and then add the dressing.

Makes 4 servings

Green Bean Salad with Mustard Crema

Cooking the beans in salted water helps them retain a bright green color. Serve beans chilled or at room temperature.

Ingredients

1 ½ pounds fresh green beans, trimmed

1 teaspoon salt plus a pinch

¾ teaspoon minced fresh chives or fresh onion tops

2 heaping tablespoons crème fraiche or sour cream

1 ½ tablespoons whole-grained mustard

½ teaspoon chopped fresh basil

Pinch freshly ground black pepper

3 tablespoons sliced almonds, toasted (optional)

Preparation

Cook beans 5 minutes or until crisp-tender in boiling water with 1 teaspoon salt. Drain and plunge beans into ice water. Drain and pat dry.

Combine remaining pinch salt, chives/onions, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Add beans to mustard mixture; toss. Divide beans evenly among plates; top each serving with almonds.

Makes 3 servings

Green Bean Salad with Walnut Dill Dressing

Garden fresh green beans with a creamy dill dressing set off by crunchy nuts.

Ingredients

1 pound green beans, trimmed

SALAD DRESSING:

½ cup chopped red onions

¼ cup chopped Italian parsley

1/3 cup chopped fresh dill

3 Tablespoons white wine vinegar

¼ cup chopped toasted walnuts

1/3 cup olive or walnut oil

2 Tablespoons plain low fat yogurt

2 Tablespoons low fat sour cream

Garnish:

Chopped toasted walnuts

Instructions

Bring a large pot of salted water to a rolling boil, add green beans and cook until just tender-crisp, 3 to 5 minutes. Refresh beans with ice water to stop the cooking, drain, pat dry, and refrigerate. In a blender or food processor, combine dressing ingredients, blending until smooth. Serve beans on lettuce leaves. Spoon dressing over beans. Sprinkle with nuts before serving.

Makes 4 servings (makes 1 cup dressing)

Green Beans Portuguese Style

Ingredients

1 pound green string beans

A pinch of salt

4 tablespoons olive oil or lard

4 good-size tomatoes, peeled and cubed

Salt and pepper to taste

Chopped parsley as garnish

Preparation

Trim the beans and place them in a casserole filled with cold water for 15 minutes. After that, place the casserole on the stove and bring the water to a boil. Add a pinch of salt, lower the heat to medium-low, cover the casserole, and cook the beans for about 10 minutes. They must remain firm and not be overcooked. Drain the beans and rinse them in cold water. Set them aside.

Pour the olive oil into a large, deep skillet, add the cubed tomatoes and salt and pepper to taste. Sauté the tomatoes briefly until they turn into a light sauce. (They must not be overcooked.) At this point, add the green beans and mix well with the tomato sauce until the beans are hot again (a minute or two). Serve the beans hot and sprinkle over them the finely chopped parsley as garnish.

Note: This recipe can also be used with wax beans, if you prefer them to green beans.

Makes 4 servings

Green Beans with Sweet Onion Vinaigrette

In another case of less is more, at-their-peak green beans—an old favorite—are paired with a quick vinaigrette that sparkles with a generous amount of minced sweet onion.

Active Time: 20 min
Total Time: 30 min

Ingredients

1 cup finely chopped sweet onion
1 tablespoon red-wine vinegar
1 tablespoon grainy Dijon mustard
2 1/2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
1/3 cup finely chopped flat-leaf parsley

Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.

Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.

Whisk oil and parsley into onion mixture, then toss with beans.

Makes 8 servings

Grilled Asparagus

Asparagus is easy to grill and, unlike some green vegetables, doesn’t need to be boiled or steamed ahead of time.

If the asparagus stalks are thicker than a pencil, peel them and toss with a little extra-virgin olive oil and some fresh chopped herbs, such as thyme or marjoram.

The asparagus then needs only to be grilled long enough, 7 to 12 minutes, to heat it through and brown slightly.

Count on 2 pounds of asparagus for 4 generous side-dish servings – or for more servings if served with other grilled vegetables.

Hot Blackberry and Apple Soufflés

Ingredients

Butter, for greasing

2/3 cup superfine sugar, plus extra for dusting

3 cups blackberries

1 large cooking apple, peeled, cored and finely diced

Grated zest and juice of one orange

3 egg whites

Confectioners’ sugar, for dusting

Preparation

Preheat oven to 400 degrees. Generously grease six 2/3 cup individual soufflé dishes with butter and dust with superfine sugar, shaking out the excess. Put a baking sheet in the over to heat.

Cook the blackberries and diced apple with the orange zest and juice in a pan for 10 minutes, or until the apple has pulped down well. Press through a strainer into a bowl. Stir in ¼ cup of the superfine sugar. Set aside to cool.

Put a spoonful of the fruit puree into each prepared dish and smooth the surface. Set the dishes aside.

Beat the egg whites in a large, grease-free bowl until they form stiff peaks. Very gradually beat in the remaining superfine sugar to make a stiff, glossy meringue mixture.

Fold in the remaining fruit puree and spoon the flavored meringue into the prepared dishes. Level the tops with a spatula. And run a table knife around the edge of each dish.

Place the dishes on the hot baking sheet and bake for 10-15 minutes, until the soufflés have risen well and are lightly browned. Bust the tops with confectioners’ sugar and serve immediately.

Tip

Running a table knife around the edge of the soufflés before baking helps them rise evenly without any part sticking to the rim of the dishes.

Makes 6 soufflés

Italian Shrimp Fettuccine

Ingredients

2 tablespoons olive oil

1 cup sliced mushrooms

4 green onions, sliced

1 tablespoon minced garlic

2 pounds diced tomatoes, undrained

½ cup chopped fresh parsley

¼ cup white wine

8 oz. fettuccine

½ pound shelled, deveined uncooked medium shrimp

2 tablespoons lemon juice

Preparation

Heat oil in large skillet over medium heat until hot. Add mushrooms, green onions and garlic; sauté 1 to 2 minutes. Stir in tomatoes, parsley and wine. Bring to a boil. Reduce heat; simmer 18 to 20 minutes to allow flavors to blend.

Meanwhile, cook fettuccine in large pot of boiling salted water according to package directions. Drain.

Add shrimp and lemon juice to tomato mixture; cook 1 to 2 minutes or until shrimp turn pink. Serve over fettuccine.

Makes 4 servings

Italian-Style Spaghetti Squash

Ingredients

½ medium spaghetti squash (about 1 ½ pounds), seeded

2 Tablespoons water

1 (14 ½ - oz.) can Italian-style stewed tomatoes, drained

¼ cup grated Parmesan cheese

Preparation

Place squash, cut side down, in a microwave-safe baking dish. Add water. Cover and microwave on high 10-14 minutes, or until tender.

Using a towel or pot holder hold squash on its side in dish. With other hand, use fork to shred pulp into strands into the dish.

Add tomatoes, toss. Sprinkle with Parmesan cheese, and serve.

Makes 6 servings

Kale and Sausage Soup

Ingredients

1/3 cup olive oil

½ pound cooked sausage, such as kielbasa, cut into bite-sized pieces

1 medium onion, chopped

1 medium red bell pepper, ribbed, seeded, and thinly slices

1 jalapeno chile, seeded and finely chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 large bunch kale, preferably Black Tuscan, stemmed, well washed, and coarsely chopped (8 cups packed)

6 cups Chicken Stock

2 cups chopped tomatoes, fresh or drained canned

½ cup brown rice

Salt and freshly ground pepper, to taste

Preparation

Heat the oil in a large pot over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the onions, red pepper, chile, and garlic, and cook them until they soften, about 5 minutes. Stir in the cumin and cook for 1 minute.

A handful at a time, add the kale, stirring each addition and letting it wilt before adding another handful. Add the stock and tomatoes and bring to a boil over high heat. Reduce the heat to medium low and partially cover the pot. Simmer for 30 minutes.

Add the rice and cook until it is tender, about 45 minutes. Season with the salt and pepper, but use a light hand, because the sausage may have provided enough seasoning. Serve hot.

Kale with Parmesan and Garlic

Ingredients

3 tablespoons olive oil

2 garlic cloves, crushed

12 ounces curly kale, thinly slices, tough stalk removed

2 ounces parmesan cheese, grated

Salt and freshly ground black pepper

Shavings of parmesan cheese, to garnish

Preparation

Heat the olive oil in a large saucepan or wok and fry the garlic gently for a few seconds. Add the kale.

Stir-fry for a few minutes so that the kale is coated in oil, and then add about ¼ cup water. Bring to a boil, cover and simmer until the kale is tender. Stir occasionally during cooking and do not allow pan to boil dry.

Bring the liquid to the boil and allow the excess to evaporate and then stir in the parmesan cheese. Serve at once with extra shavings of cheese, if liked.

Makes 4 servings

Kohlrabi Saute

(From More Recipes from a Kitchen Garden by Renee Shepherd)

2 Medium kohlrabi

½ butter

½ tablespoon oil

Clove garlic

Small onion chopped

½ tablespoon lemon juice

Salt and pepper to taste

2 tablespoons low fat sour cream

Basil leaves

Peel kohlrabi if needed. Coarsely grate the kohlrabi bulbs.

In a skillet heat the butter and olive oil. Add garlic, onion and kohlrabi

And saute, stirring often, for 5-7 minutes, or until kohlrabi is tender-crisp.

Stir in lemon juice and basil. Season with salt and pepper.

Stir in sour cream and serve hot.

Lemon-Rosemary Roast Chicken with Pan Stuffing

Long ago wise cooks discovered how nicely the flavors of lemon, rosemary and roast chicken complement one another. Here, some delicious bonuses are added as well: a rub of apricot puree under the skin of the chicken before it roasts and a vegetable-filled stuffing as an accompaniment.

Ingredients

3 ounces sliced white bread, cut into cubes

½ cup dried apricots

1/3 cup plus 3 tablespoons water

3 tablespoons fresh lemon juice

1 tablespoon sugar

1 teaspoon rosemary

1 garlic clove

One 3½-pound chicken

½ teaspoon salt

1 teaspoon olive oil

½ cup minced scallions

1 large red bell pepper, diced

1 large green bell pepper, diced

1 cup corn kernels

1 tablespoon no-salt-added tomato paste

2 teaspoons paprika

½ cup chicken broth

1 tablespoon flour

Preparation

Preheat the oven to 400˚F. Place the bread cubes on a baking sheet and bake until crisped, about 7 minutes. Leave the oven on and increase the temperature to 425˚F.

Meanwhile, in a food processor, combine the apricots, 3 tablespoons of water, 1 tablespoon of the lemon juice, the sugar, ½ teaspoon of the rosemary and the garlic. Process to a puree.

Rub the inside of the chicken with the salt and the remaining ½ teaspoon rosemary and 2 tablespoons lemon juice. With your fingers, carefully smear half of the apricot puree under the skin of the chicken. Place the chicken in a roasting pan, breast-side down, and roast for 30 minutes. Turn the chicken breast-side up and roast until the juices run clear and the chicken is cooked through, about 20 minutes.

Meanwhile, in a large nonstick skillet, warm the oil over medium heat until hot but not smoking. Stir in the scallions and cook until softened, about 1 minute.

Stir in the red and green bell peppers, and cook, stirring frequently, until softened, about 5 minutes.

Stir in the corn, tomato paste and paprika, and stir to coat. Stir in the bread cubes until moistened. Stir in the broth and the remaining apricot puree. Cook over medium heat until warmed through. Set aside and cover loosely to keep warm.

When the chicken is done, remove it to a carving board and let sit for 15 minutes before removing the skin and carving.

Meanwhile, pour the pan juices into a gravy separator and remove the fat. Transfer the degreased juices to a small saucepan and whisk in the flour. Cook over low heat, stirring constantly, until smooth, about 2 minutes. Stir in the remaining 1/3 cup water and cook until the gravy is thickened and no raw flour taste remains, about 3 minutes.

Carve the chicken and serve with the gravy and pan stuffing.

Makes 4 servings

Marinated Beets

Ingredients

2 bunches beets

2 Tablespoons water

¼ cup vinegar

2 Tablespoons caraway seeds

1 teaspoon sugar

2 Tablespoons minced onion

1 teaspoon prepared horseradish

¼ teaspoon ground cloves

½ teaspoon salt

¼ teaspoon pepper

5 Tablespoons vegetable oil

Preparation

Wash beets, trim off greens, place in medium saucepan with salted water to cover; bring to a boil then simmer until tender, about 40 minutes.

When cool enough to handle, peel, slice, and place in glass or ceramic bowl.

Whisk together water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil until sugar and salt dissolve.

Pour over beets and let stand several hours, stirring occasionally, before serving.

Makes 6 servings

Marinated Broccoli Stems

Crispy, flavorful, low calorie finger food.

Ingredients

Stems from 4 or 5 large broccoli stalks (about 1 pound)

2 Tablespoons rice vinegar

1 ½ Tablespoons sugar

½ teaspoon salt

1 Tablespoon chopped fresh tarragon

1 teaspoon sesame oil

Sesame seeds, toasted

Preparation

Peel broccoli stems; cut into 1/8 to 1/4 –inch slices.

In a bowl or large jar, combine vinegar, sugar, salt, and tarragon, stirring until sugar dissolves. Add broccoli stems, stirring to coat thoroughly.

Cover and refrigerate overnight, stirring once or twice. Before serving, drain off liquid and mix in sesame oil. Sprinkle with sesame seeds.

Makes 4 servings

Marinated Carrots

Ingredients

1 pound carrots

2 ½ Tablespoons lemon juice

½ teaspoon Dijon mustard or other grainy mustard

¼ cup olive oil

1 or 2 green onions, chopped

1 Tablespoon chopped parsley

1 clove garlic, crushed

Salt and black pepper

Preparation

Scrub and peel carrots. Cut into uniform matchsticks or slices.

Blanch carrots in boiling water 3-4 minutes or until barely tender. Drain.

In a jar with a tight-fitting lid, combine lemon juice, mustard, olive oil, onions, parsley, and garlic. Shake vigorously.

Pour over warm carrots. Season with salt and pepper to taste. Refrigerate 6-8 hours or overnight.

Makes 3 cups

Marinated Shiitakes with Herbs

Ingredients

2 tablespoons olive oil

3 tablespoons balsamic vinegar or red wine vinegar

3 cloves garlic sliced

1 teaspoon low-sodium soy sauce

½ teaspoon freshly ground pepper

3 tablespoons fresh parsley, chopped

Pinch of fresh herbs (oregano, rosemary, marjoram, or savory)

2 tablespoons Madeira wine

½ pound fresh shiitake (1 1/3 cups), stems removed, cut in half or quarters if large

Instructions

In a large saucepan, combine all the ingredients except the shiitake, bring to a boil, and simmer for 5 minutes. Add the shiitake and simmer for 20 minutes. Remove the saucepan from the heat, and cook the shiitake in the liquid. Drain and serve on a plate with bite-sized, thinly sliced French bread.

Makes 4-6 servings

Nectarine and Hazelnut Meringues

Ingredients

2 tablespoons olive oil

3 tablespoons balsamic vinegar or red wine vinegar

3 cloves garlic sliced

1 teaspoon low-sodium soy sauce

½ teaspoon freshly ground pepper

3 tablespoons fresh parsley, chopped

Pinch of fresh herbs (oregano, rosemary, marjoram, or savory)

2 tablespoons Madeira wine

½ pound fresh shiitake (1 1/3 cups), stems removed, cut in half or quarters if large

Instructions

Makes 4-6 servings

New Potatoes with Lemon Thyme Dressing

The lemon thyme scented dressing perfectly highlights the nutty sweetness of new potatoes in this delectable dish.

Ingredients

2 pounds small new potatoes

Dressing:

2 Tablespoons white wine vinegar

1 Tablespoon lemon juice

2 teaspoons Dijon mustard

1 shallot, minced

6 scallions, white part only, chopped (reserve tops for garnish)

2 Tablespoons chopped lemon thyme

¼ cup chopped parsley

3 Tablespoons vegetable oil

3 Tablespoons olive oil

Salt and freshly ground pepper to taste

Garnish:

Paprika

Sliced scallion tops

Preparation

Steam or cook potatoes until just tender. Cool slightly, slice into quarters or chunks, and place in a serving bowl. Combine salad dressing in oils gradually until thoroughly blended. Pour dressing over warm potatoes, tossing gently until combines. Sprinkle potatoes with paprika and garnish with scallion tops.

Makes 6 servings

North African-Style Chicken Kebabs

For an authentic North African-style meal, serve these colorful chicken and vegetable kebabs over a bed of couscous, then present a platter of chilled orange slices sprinkled with rosewater and chopped almonds for dessert.

Ingredients

1 medium sweet potato (8 ounces), peeled, halved lengthwise and cut crosswise into ½-inch-thick half-rounds

2 scallions, cut into 1-inch pieces

2 garlic cloves, peeled

4 thin slices (quarter-size) unpeeled fresh ginger

¼ cup (packed) cilantro leaves

½ teaspoon paprika, preferably sweet Hungarian

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

Pinch of saffron or turmeric

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 pound skinless, boneless chicken breasts, cut into 1-inch chunks

1 medium zucchini, cut into ½-inch thick slices

8 cherry tomatoes

8 thin slices of lemon

8 bay leaves

Preparation

Bring a medium saucepan of water to a boil. Add the sweet potato and cook until just barely tender but still firm enough to thread on a skewer, about 6 minutes. Rinse under cold water to stop the cooking.

In a food processor or blender, finely chop the scallions, garlic, ginger and cilantro. Add the paprika, salt, black pepper, cayenne, saffron, lemon juice and olive oil, and process until blended.

Place the sweet potato, chicken and zucchini in a large nonreactive mixing bowl and pour the saffron mixture over. Mix well, cover and marinate at room temperature while you preheat the broiler or prepare the grill. (For the most flavor, let the chicken and vegetables marinate for at least 30 minutes.)

Preheat the broiler or prepare the grill. On 4 skewers, alternately thread the sweet potato, chicken, zucchini, cherry tomatoes, lemon slices and bay leaves. Reserve any leftover marinade.

Broil or grill the skewers 3 to 4 inches from the heat for 6 to 8 minutes, turning the skewers once or twice, until the chicken and vegetables are just cooked through. Brush the skewers with any leftover marinade as they cook.

Makes 4 servings

Nutty Zucchini

Ingredients

4 medium zucchini

½ Tablespoon olive oil

1 Tablespoon coarsely chopped walnuts

2 Tablespoons fresh thyme leaves

Grated peel and juice of 1 lemon

Black pepper, to taste

½ teaspoon salt

Preparation

Quarter zucchini lengthwise, then cut crosswise into 1-inch pieces.

Heat oil in skillet over medium-high heat. Add zucchini. Cook and stir until almost tender.

Add walnuts and thyme. Cook 1 minute. Zucchini should still be bright green. Remove from heat.

Toss with lemon peel and juice, pepper, and salt. Serve hot.

Makes 6 servings

Orange-flavored Baby Carrots

Ingredients

1 pound baby carrots, cleaned, trimmed, and peeled

2-1/2 cups orange juice

2 tablespoons French mustard

A pinch of salt

Pepper to taste

3 tablespoons butter

4 tablespoons brown sugar or honey

2 tablespoons fresh tarragon, finely chopped and dried

Preparation

Place carrots in a saucepan. Add the orange juice (more if needed), mustard and a pinch of salt. Cover the saucepan and cook over medium-low heat until all the liquid is absorbed. Stir from time to time. At the end of the cooking process, add some pepper and stir and mix well.

Melt the butter in a large skillet, add the carrots, brown sugar or honey, and tarragon. Mix well and cook over low heat for about 2 minutes, while stirring frequently.

Butter thoroughly a baking dish with a cover, place the baby carrots in it, and sprinkle some additional brown sugar on top. Cook in a 300 degree preheated oven for 15 minutes and serve hot as an accompaniment to the main course.

Note: On festive occasions one may add small white onions to the baby carrots. They could be frozen or from a can if there is not time to peel fresh ones.

Makes 6 servings

Pan-Roasted Chicken over Asparagus

Ingredients

4 boneless skinless chicken breast halves

3 tablespoons extra-virgin olive oil, divided

4 tablespoons sliced fresh chives, divided

½ teaspoon coarse sea salt, divided

½ teaspoon pepper, divided

1 bunch asparagus

Preparation

Heat oven to 400˚F. Make 4 (½-inch-deep) diagonal cuts lengthwise across each chicken breast. Brush with 1 tablespoon of the oil; sprinkle with 2 tablespoons of the chives and ¼ teaspoon each of the salt and pepper. Rub oil and seasonings all over chicken, pressing seasoning mixture into cuts.

Heat large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook chicken, top-side down, 4 minutes or until golden brown on bottom. Turn chicken; cover and place skillet in oven.

Trim asparagus. Toss with 1 tablespoon olive oil and ¼ teaspoon each salt and pepper. Arrange on a rimmed baking sheet; place in the upper third of the oven with the chicken.

Bake 8 minutes until crisp-tender. Arrange the chicken over the asparagus; pour the pan juices over the chicken. Sprinkle with the chives.

Makes 4 servings

Pan-Roasted Chicken over Cherry Tomatoes

Ingredients

4 boneless skinless chicken breast halves

3 tablespoons extra-virgin olive oil, divided

4 tablespoons sliced fresh chives, divided

½ teaspoon coarse sea salt, divided

½ teaspoon pepper, divided

1 bunch asparagus

Preparation

Trim asparagus. Toss with 1 tablespoon olive oil and ¼ teaspoon each salt and pepper. Arrange on a rimmed baking sheet; place in the upper third of the oven with the chicken.

Bake 8 minutes until crisp-tender. Arrange the chicken over the asparagus; pour the pan juices over the chicken. Sprinkle with the chives.

Makes 4 servings

Pan-Roasted Chicken over New Potatoes

Ingredients

4 boneless skinless chicken breast halves

3 tablespoons extra-virgin olive oil, divided

4 tablespoons sliced fresh chives, divided

½ teaspoon coarse sea salt, divided

½ teaspoon pepper, divided

1 bunch asparagus

Preparation

Trim asparagus. Toss with 1 tablespoon olive oil and ¼ teaspoon each salt and pepper. Arrange on a rimmed baking sheet; place in the upper third of the oven with the chicken.

Bake 8 minutes until crisp-tender. Arrange the chicken over the asparagus; pour the pan juices over the chicken. Sprinkle with the chives.

Makes 4 servings

Pan-Roasted Chicken over Strawberries & Spinach

The pan juices from this simple roast chicken breast moisten the meat and season the fresh spinach. Strawberries and chives give the dish springtime appeal.

Ingredients

4 boneless skinless chicken breast halves

3 tablespoons extra-virgin olive oil, divided

4 tablespoons sliced fresh chives, divided

½ teaspoon coarse sea salt, divided

½ teaspoon pepper, divided

6 cups lightly packed spinach

2 cups sliced strawberries

Preparation

Bake 6 to 9 minutes or until chicken is no longer pink in center.

Meanwhile, toss spinach with remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in large bowl. Place on platter or plates; top with strawberries and chicken. Drizzle pan juices over chicken; sprinkle with remaining 2 tablespoons chives.

Makes 4 servings

Pasta Niçoise

Look for pencil-thin green beans to use in this dish. The French call them haricots verts; they are in season throughout the warm weather months.

Ingredients

8 oz. farfalle (bow-tie pasta)

½ pound thin green beans, cut in half crosswise

¼ cup olive oil

4 garlic cloves, minced

4 cups chopped plum tomatoes

½ cup halved pitted Kalamata olives

1 (9-oz.) can white albacore tuna packed in water, drained

¾ cup coarsely chopped fresh basil

Preparation

Cook farfalle in large pot of boiling salted water according to package directions, adding green beans during last 5 minutes of cooking time. Drain thoroughly.

Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic; saute 30 to 60 seconds or until garlic is fragrant.

Increase heat to medium-high. Add tomatoes, olives, and tuna; cook an additional 2 to 3 minutes or until tomatoes are hot and slightly soft. Toss farfalle with tuna mixture and basil.

Makes 4 servings

Peas with Baby Onions and Cream

Ingredients

6 ounces baby onions

½ ounce butter

2 pounds fresh peas (about 12 ounces shelled or frozen)

2/3 cup heavy cream

½ ounce all-purpose flour

2 teaspoons chopped fresh parsley

1-2 tablespoons lemon juice (optional)

Salt and freshly ground black pepper

Preparation

Peel the onions and half them if necessary. Melt the butter in a flameproof casserole and fry the onions for 5-6 minutes over moderate heat, until they begin to be flecked with brown.

Add the peas and stir-fry for a few minutes. Add ¼ cut water and bring to a boil. Partially cover and simmer for about 10 minutes until both the peas and onions are tender. There should be a thin layer of water on the bottom of the pan – add a little more water if necessary or if there is too much liquid, remove the lid and increase the heat until liquid is reduced.

Using a small whisk, blend the cream with the flour. Remove the pan from the heat and stir in the combined cream and flour, parsley and seasoning to taste.

Cook over low heat for about 3-4 minutes, until the sauce is thick. Taste and adjust the seasoning; add a little lemon juice to sharpen, if liked.

Makes 4 servings

Peasant Salad

Ingredients

2 tomatoes cut in wedges

2 cucumbers, sliced

1 small red onion, sliced

½ cup olive oil

½ cup red wine vinegar

1 Tablespoon lemon juice

Dried oregano, to taste

Salt and ground black pepper, to taste

½ cup kalamata olives

½ cup crumbled feta cheese or anchovy fillets (optional)

Preparation

Combine tomatoes, cucumbers, and onions in bowl.

Whisk olive oil with vinegar, lemon juice, oregano, salt and pepper. Add to vegetables; toss to coat. Top with olives.

If desired, add feta or ancovies.

Makes 4 servings

Petit Pois Salad

Ingredients

3 ½ cups petit pois or very young peas, cooked in a little water until tender, drained and chilled

1 cup sour cream

2 scallions, finely chopped

6 slices of bacon, cooked crisp, drained and crumbled

½ teaspoon of salt

Freshly ground pepper

Preparation

Toss the peas with the rest of the ingredients and serve.

Makes 6-8 servings

Pork Chili with Corn and Red Peppers

Chilis made with pork are invariably subtle, almost sweet. And this one is also intensely flavorful. Increase the cayenne if you like it fiery.

Ingredients

10 ounces lean pork tenderloin, cut into ½-inch cubes

2 tablespoons chili powder

1½ teaspoons cumin

1 tablespoon olive oil

3 large red bell peppers, diced

½ teaspoon basil

½ teaspoon salt

¼ teaspoon cayenne pepper

2 tablespoons flour

½ cup chicken broth

1 cup low-sodium mixed vegetable juice or broth

One 15-ounce can red kidney beans, rinsed and drained

1 cup corn kernels (from 3 ears)

2 large tomatoes, chopped

½ cup chopped scallions

Preparation

Sprinkle the pork with 1 tablespoon of the chili powder and ¾ teaspoon of the cumin.

In a Dutch oven or flameproof casserole, warm the oil over high heat until hot but not smoking. Add the pork and saute for 1 minute. With a slotted spoon, transfer the pork to a plate and cover loosely to keep warm.

Stir in the bell peppers, onion, garlic, the remaining 1 tablespoon chili powder, ¾ teaspoon cumin, the basil, salt and cayenne. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle in the flour and cook, stirring, for 1 minute.

Stir in the chicken broth, mixed vegetable juice and beans; increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes to blend the flavors.

Return the pork (and any juices that have collected on the plate) to the saucepan and simmer 10 minutes longer to blend the flavors. Stir in the corn and cook to heat through, 2 to 3 minutes.

Remove from the heat, stir in the tomatoes and scallions, and serve hot.

Makes 4 servings

Potato and Broccoli Soup

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 ¾ pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
1 ½ pounds boiling potatoes (about 5), peeled and cut into ½-inch cubes
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 ¾ teaspoons salt
¼ teaspoon fresh-ground black pepper
½ cup grated parmesan

In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes
In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir ¼ cup of the grated parmesan into the soup, and serve the soup topped with the remaining cheese.

Potato-Kale Soup with Gruyère

Dark green, earthy kale contrasts with the mild yellow potatoes, but you can use fresh spinach in place of kale.

Ingredients

2 tablespoons butter

1 1/2 cups finely chopped onion

1 garlic clove, minced

7 cups fat-free, less-sodium chicken broth

4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)

1/4 teaspoon salt

1 bay leaf

6 cups chopped fresh kale (about 3/4 pound)

1 teaspoon basil

9 tablespoons (about 2 ounces) shredded Gruyère cheese

Preparation

Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese.

Makes 6 servings

Potato-Swiss Chard Curry

Dark green, earthy kale contrasts with the mild yellow potatoes, but you can use fresh spinach in place of kale.

Ingredients

2 tablespoons butter

1 1/2 cups finely chopped onion

1 garlic clove, minced

7 cups fat-free, less-sodium chicken broth

4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)

1/4 teaspoon salt

1 bay leaf

6 cups chopped fresh kale (about 3/4 pound)

1 teaspoon basil

9 tablespoons (about 2 ounces) shredded Gruyère cheese

Preparation

Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese.

Makes 6 servings

Potato-Zucchini Pancakes

Ingredients

2 medium russet potatoes, scrubbed

2 small zucchini

2 eggs

1 teaspoon onion powder

1 ½ Tablespoons olive oil, divided

Preparation

Shred potatoes and zucchini. Place in bowl. Add eggs and onion powder; mix well.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Working in batches, spoon mixture, ¼ cup at a time, into heated skillet. Leave an inch or more between pancakes.

Cook 5 minutes or until light brown on bottom; turn and cook on second side 3-5 minutes or until browned. Use remaining oil for remaining batches of pancakes.

Serve with your choice of condiments: marinara sauce, ketchup, applesauce, sour cream, or a 3-to-1 mixture of sour cream and yellow mustard.

Makes 4 servings

Quick Fresh Tomato Bruschetta

Makes approximately 24 slices.

1 multi grain baguette, thinly sliced on an angle
olive oil
cooking spray
2 cloves garlic, peeled & cut in half
4 medium tomatoes, halved and sliced (heirlooms are wonderful)
1 cup mozzarella, grated
¼ cup fresh basil, julienned
salt & fresh ground pepper to taste

Lightly toast baguette slices in 400 degree oven, turning once to crisp both sides. Cool slightly and rub one side of each slice with cut side of garlic. Lightly brush each slice with a little olive oil.

Coat a large nonstick saute pan with cooking spray and heat on medium high. Place tomato slices in a single layer in pan (may have to do a few batches). Sprinkle lightly with salt and fresh ground pepper. Top with some of the grated mozzarella and julienned basil. Cover pan and heat just until tomatoes are warm and cheese is melted.

Place one tomato slice on each piece of the toasted baguette. Serve warm or at room temperature.

Quick Yellow Squash and Pasta

Ingredients

3 medium-size new yellow squash, sliced (not too thin)

2 cups rotini pasta ( or any other of your preference)

2 tablespoons plus 1/3 cup good olive oil

Salt to taste

¾ cup chopped fresh basil leaves

4 garlic cloves, peeled

Freshly ground pepper to taste

1 cup cherry tomatoes

Grated Parmesan cheese for the table

Preparation

Pour a sufficient amount of water into a large casserole and bring it to a boil. Add the sliced squash, pasta, 2 tablespoons of the olive oil, and salt, and cook for about 8-10 minutes over medium heat. Stir occasionally and don’t overcook. The pasta must remain al dente.

While the squash and pasta are cooking, prepare the basil-garlic sauce by placing them in a food processor and adding the remaining 1/3 cup of olive oil and some freshly ground pepper. Whirl for 1 minute until the sauce acquires a smooth consistency.

Slice the cherry tomatoes into halves and set them aside.

When the squash and pasta are cooked, drain them and place them back in the casserole. Add the basil sauce and sliced cherry tomatoes, and mix this with care. Serve immediately after accompanied by grated cheese at the table.

Note: This is an excellent dish to serve as a main course during the summer months when fresh vegetables are available from the garden.

Makes 4 servings

Raspberry Bars

One of my personal favorite desserts. Not to sweet but not unsweet either...I like to eat these for breakfast as well.

2 cups buttermilk biscuit baking mix
1 cup oats
¾ cup packed brown sugar
½ cup butter softened
raspberry syrup (it calls for one cup but I usually use more)

Heat oven to 400 degrees F. Grease square pan, 9x9x2 inches. Mix baking mix, oats, butter, and brown sugar in a large bowl until mixture is crumble
Press half of the crumble mixture in the pan. Spread fruit over crumbly mixture. Top with remaining crumble mixture and press gently into fruit
Bake 25 to 30 minutes or until light brown. Cool, cut and serve

Red Onion Marmalade

Ingredients

2 pounds red onion, halved and sliced

2 Tablespoons olive oil

1 cup red wine

1 cup red wine vinegar

1 cup packed brown sugar

1 teaspoon ground black pepper

¼ teaspoon cayenne pepper

1 lemon, grated zest and juice

Preparation

Sauté red onions over high heat 5-10 minutes, until translucent and soft. Lift out of pan.

Add red wine and vinegar to onion pan. Stir and swirl to dissolve any cooked on bits. Bring to a boil; simmer until liquid is reduced by half.

Add sugar, black pepper, cayenne, lemon zest and lemon juice. Stir to dissolve sugar. Return onions to pan. Simmer 10 minutes to blend flavors.

Serve as a side dish to beef, pork, or grilled salmon.

Makes about 3 cups

Red-Roasted Drumsticks with Spicy Red Pepper Puree

Ingredients

2 pounds red onion, halved and sliced

2 Tablespoons olive oil

1 cup red wine

1 cup red wine vinegar

1 cup packed brown sugar

1 teaspoon ground black pepper

¼ teaspoon cayenne pepper

1 lemon, grated zest and juice

Preparation

Sauté red onions over high heat 5-10 minutes, until translucent and soft. Lift out of pan.

Add red wine and vinegar to onion pan. Stir and swirl to dissolve any cooked on bits. Bring to a boil; simmer until liquid is reduced by half.

Add sugar, black pepper, cayenne, lemon zest and lemon juice. Stir to dissolve sugar. Return onions to pan. Simmer 10 minutes to blend flavors.

Serve as a side dish to beef, pork, or grilled salmon.

Makes about 3 cups

Rhubarb-Ginger Cream Cheese Bars

A homey brown sugar and oatmeal mixture serves as both a topping and a crust in these rhubarb-intense bars. Using grated ginger for the filling instead of chopped ensures that the ginger flavor is dispersed throughout the filling.

Ingredients

6 tablespoons unsalted butter, softened

¾ cup packed light brown sugar

¾ cup all-purpose flour

½ cup old-fashioned or quick-cooking oats

¼ teaspoon salt

1 (8-oz.) package cream cheese, softened

½ cup sugar

1/3 cup sour cream

2 eggs

1 teaspoon vanilla extract

1 teaspoon grated fresh ginger

2½ cups sliced fresh rhubarb (about 12 oz.)

Preparation

Heat oven to 350˚F. Line 9-inch square baking pan with foil; spray foil with cooking spray.

Beat butter in medium bowl at medium speed 1 minute or until creamy. Beat in brown sugar 30 to 60 seconds or until well-blended. At low speed, beat in flour, oats and salt 30 to 60 seconds or until crumbly. Reserve ½ cup of the oat mixture into bottom of pan.

Wipe bowl clean. Add cream cheese; beat at medium speed 1 minute or until fluffy. Beat in sugar 1 minute or until creamy. At low speed, beat in sour cream 15 seconds. Add eggs one at a time, beating well after each addition. Beat in vanilla and ginger.

Sprinkle rhubarb over curst; cover with batter. Bake 20 minutes. Sprinkle with reserved ½ cup oat mixture; bake an additional 25 to 30 minutes or until puffed and lightly browned and knife inserted in center comes out clean.

Cool on wire rack to room temperature. Cover and refrigerate several hours or overnight. Remove from pan using foil; cut into bars.

Makes 9 bars

Rhubarb-Orange Muffins

These scrumptious muffins are perfect for breakfast in bed or a brunch. Sour cream gives them an extra-tender crumb. Add ½ teaspoon grated fresh ginger or lemon peel for a flavor twist.

Ingredients

1¾ cups all-purpose flour

2/3 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 (8-oz.) container sour cream, room temperature

3 tablespoons orange juice

2 teaspoons grated orange peel

2 eggs, lightly beaten, room temperature

5 tablespoons unsalted butter, melted, cooled

1 cup diced fresh rhubarb (½ inch)

2 tablespoons sparkling sugar

Preparation

Heat oven to 400˚F. Line 12 muffin cups with paper liners or spray with cooking spray. Whisk flour, sugar, baking powder, baking soda and salt in large bowl.

Whisk sour cream, orange juice and orange peel in medium bowl until blended. Whisk in eggs until well-combined. Whisk in butter.

Make well in center of flour mixture. Pour in sour cream mixture; fold into flour mixture. When about halfway combined, add rhubarb; fold just until no traces of flour remain. Spoon into muffin cups; sprinkle with sparkling sugar.

Bake 18 to 20 minutes or until tops spring back when gently pressed and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely.

Makes 12 muffins

Roasted Asparagus with Parmesan-Garlic Crumbs

A shower of garlic-and-cheese toasted bread crumbs just before serving dresses up asparagus and adds a crunchy burst of flavor. You can also use the topping with other vegetables, like cauliflower, broccoli or green beans.

Ingredients

¼ cup panko*

¼ cup grated Parmesan cheese

2 teaspoons plus 1 tablespoon olive oil, divided

1 small garlic clove, minced

Dash cayenne pepper

1½ pounds asparagus

¼ teaspoon salt

1/8 teaspoon pepper

Preparation

Heat oven to 400˚F. Combine panko, cheese, 2 teaspoon olive oil, garlic and cayenne pepper in shallow baking dish or pie pan. Bake 10 to 12 minutes or until golden brown and crisp, stirring several times and watching closely; place in small bowl. Increase oven temperature to 450˚F.

Place asparagus on large rimmed baking sheet in single layer; sprinkle with remaining 1 tablespoon oil, salt and pepper. Roll asparagus to coat. Bake at 450˚F for 7 to 12 minutes or until tender, turning once or twice. Sprinkle with panko mixture.

Makes 4 servings

*Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket.

Roasted Chile Peppers

To Roast Chiles:

Lay whole chiles directly on a barbecue grill, under a broiler, on a stovetop grill, or over a gas flame.

Grill or broil, turning frequently, until the chile skins are evenly blackened and charred all over, but flesh is still crisp.

Put the chiles into a paper bag for a few minutes to cool and steam-this helps further loosen the skins. Then peel off charred skins, rinsing stubborn bits.

Slit and remove veins and seeds. If doing this with very hot chiles, be sure to wear rubber gloves and don’t touch your eyes.

Use the prepared chiles in sauces and salsas, in rice casseroles, in omelets, on hamburgers, and in all Mexican dishes. Also great with summer squash, green beans, corn, or homemade fajitas.

Roasted Squash with Blue Cheese

Ingredients

4 pound buttercup or similar squash, halved and seeded

2 Tablespoons butter, melted

2 teaspoons chopped fresh basil

1 teaspoon minced fresh thyme

1 teaspoon minced fresh dill

1/3 cup crumbled blue cheese

Preparation

Place squash cut side up in a shallow baking pan.

Mix melted butter, basil, thyme and dill. Brush over squash. Cover and bake at 375 degrees 35-60 minutes depending on variety, until tender.

Uncover; sprinkle with blue cheese. Return to oven until cheese melts. Serve immediately.

Makes 4 servings

Salsa Fresca

Ingredients

2 ½ cups diced tomatoes, drained

1 small red onion, coarsely chopped

1 Tablespoon olive oil

2 cloves garlic, minced

1 serrano chile, seeded and chopped

2 jalapeno, seeded and chopped

1 anaheim chile, seeded and chopped

½ teaspoon freshly ground cumin seeds

1 teaspoon dried oregano leaves

1 Tablespoon red wine vinegar

2 Tablespoons chopped fresh basil

¼ cup chopped fresh cilantro

Salt to taste

Preparation

Combine tomatoes and onion in a bowl.

In a small skillet heat oil and add garlic, chiles, cumin, and oregano. Sauté, stirring frequently, over moderate heat for 4 to 5 minutes.

Combine with tomatoes and the remaining ingredients. Let stand for a few hours to allow the flavors to blend.

Drain off excess liquid before serving.

Makes about 3 cups

Santa Fe Chicken and Squash Stew

Beans, hot peppers, and squash, the tried-and-true ingredients of much of the cooking of the southwestern United States, combine here with sautéed chicken for a nourishing, honest, homespun-style stew. Serve with warmed flour tortillas.

Ingredients

1 large butternut squash (about 3¼ pounds), peeled, seeded and cut into 1-inch chunks

1½ pounds chicken legs, split into drumsticks and thighs and skinned

2 large red bell peppers, cut into 1-inch chunks

1 large onion, cut into 1-inch chunks

1½ cups chicken broth diluted with 1½ cups water

2 fresh jalapeno peppers, halved, some seeds removed

1 tablespoon chili powder

1 tablespoon cumin seed

¾ teaspoon freshly ground black pepper

One 15-ounce can black beans, rinsed and drained

½ cup chopped cilantro

Preparation

In a Dutch oven or flameproof casserole, combine the squash, chicken, bell peppers, onion, diluted broth, jalapenos, chili powder, cumin seed and black pepper. Cover and bring to a boil over high heat. Reduce the heat to low and simmer until the squash and chicken are tender, about 20 minutes.

Remove the chicken from the stew and set aside to cool slightly. Meanwhile, mash some of the squash against the side of the pan to thicken the stew.

When the chicken is cool enough to handle, pull off the meat and return in to the stew. Stir in the beans and warm the stew over medium heat until heated through. Stir in the cilantro and remove the jalapenos before serving if desired.

Makes 4 servings

Sautéed Butternut Squash with Sage

Slow cooking brings out the butternut’s natural sugars, and fresh sage adds a wonderful contrasting flavor accent.

Ingredients

3 Tablespoons vegetable oil

1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 3 ½ cups)

2 large cloves garlic, minced

Salt and freshly ground pepper to taste

1 Tablespoon chopped fresh sage

2 Tablespoons chopped fresh Italian parsley

Preparation

In a heavy (preferably nonstick) skillet, heat oil. Add squash and garlic and toss to coat well with oil. Sauté slowly over a very low heat, stirring frequently, for about 30 minutes, until squash is tender. (Add a tablespoon or two of water to pan if squash begins to stick.) Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.

Makes 4 servings

Sautéed Zucchini

Ingredients

1 teaspoon vegetable oil

2 pounds zucchini, in ½ - inch slices

½ cup bread crumbs, toasted

¼ coup minced fresh parsley

2 Tablespoon minced dry-roasted almonds

1 Tablespoon grated Parmesan cheese

1 Tablespoon chopped fresh oregano

1 clove garlic, minced (optional)

Ground black pepper to taste

Preparation

In a large nonstick skillet, heat oil over medium-high heat. Add zucchini; cook and stir 5-8 minutes, or until just tender and lightly browned. Remove from heat.

Combine crumbs, parsley, almonds, Parmesan, oregano, and garlic. Add to zucchini; toss and serve.

Makes 6 servings

Savoy Slaw with Buttermilk Dressing

Ingredients

5 cups shredded Savoy cabbage

1 cup shredded red cabbage

½ cup grated carrots

2 green onions, chopped

For dressing

½ cup buttermilk

1/3 cup mayonnaise

1 ½ teaspoons sugar

1 ½ teaspoons coarse mustard

1/8 teaspoon celery seed

Preparation

Mix vegetables together in a large bowl. Toss.

Combine dressing ingredients in jar or bowl. Shake or stir until sugar is dissolved.

Add dressing to vegetables, toss, and serve.

Makes 6 servings

Scalloped Squash and Potatoes

Ingredients

3 cups buttercup squash, peeled and cut in chunks

2 cups diced potatoes

1/3 cup chopped onion

½ cup chopped cooked ham

¼ cup flour

1 Tablespoon chopped parsley

1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon ground nutmeg

1 1/3 cups whole milk

2 Tablespoons butter

Preparation

Place half of squash and potatoes in a greased 1 ½ - quart casserole dish. Sprinkle on half the onion and ham.

Whisk together flour, parsley, salt, pepper, and nutmeg with milk. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers.

Cover and bake at 350 degrees for 45 minutes. Uncover and bake 10-15 minutes, or until vegetables are tender.

Makes 6 servings

Shrimp and Vegetable Chowder

This satisfying and delicious chowder is filled with chopped shrimp and a host of vegetables – including the unusual addition of diced sweet potatoes.

Ingredients

1 tablespoon olive oil

½ cup chopped onion

2 tablespoons flour

1¼ cups chicken broth diluted with 1¼ cups water

½ pound peeled and diced sweet potatoes

1 cup small broccoli florets

1 large red bell pepper, diced

1 teaspoon thyme

¼ teaspoon freshly ground black pepper

½ pound shrimp – shelled, deveined and coarsely chopped

1 cup low fat milk

2 teaspoons fresh lemon juice

1/8 teaspoon cayenne pepper

Preparation

In a medium saucepan, warm the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring, until softened, 1 to 2 minutes. Add the flour and cook, stirring, until the flour is no longer visible, about 30 seconds.

Add the diluted broth and sweet potatoes, cover and bring to a boil over high heat. Reduce the heat to low and simmer until the sweet potatoes are just tender, about 3 minutes.

With a slotted spoon, remove half of the sweet potatoes to a shallow bowl and lightly mash them with a fork. Return the mashed potatoes to the pan.

Add the broccoli, bell pepper, thyme and black pepper, and return the mixture to a boil over medium-high heat. Add the shrimp and milk, and cook, stirring gently, until the shrimp are just cooked through, 1 to 2 minutes.

Remove from the heat and stir in the lemon juice and cayenne. Serve immediately.

Makes 4 servings

Shrimp, Green Pepper and Sweet Potato Stew

Powerful flavors prevail in this sweet-potato-thickened shellfish stew. Serve as a main course, if desired, with an orange salad alongside.

Ingredients

2½ teaspoons cumin

¾ teaspoon ground coriander

½ teaspoon ground ginger

¼ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

¾ pound medium shrimp-shelled, deveined and cut into 1-inch pieces

1½ pounds sweet potatoes, peeled and cut into 1-inch chunks

¾ cup chicken broth diluted with ¾ cup water

1 large onion, chopped

3 garlic cloves, crushed

1 large green bell pepper, diced

Preparation

In a small bowl or cup, combine the cumin, coriander, ginger, black pepper and cayenne.

In a medium bowl, toss the shrimp with 1 teaspoon of the spice mixture. Cover and let stand at room temperature while you simmer the soup.

In a Dutch oven or flameproof casserole, combine the remaining spice mixture, the sweet potatoes, diluted broth, onion and garlic. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.

Remove 1 cup of the sweet potatoes to a bowl and mash. Stir the mashed potatoes back into the stew. Add the shrimp and bell pepper, cover and cook, stirring once, until the shrimp are just cooked through, 2 to 3 minutes.

Stir in the lemon juice and serve hot.

Makes 4 servings

Snow Pea Stir-fry with Cashew Nuts

This dish is not only one of the most flavorful vegetable dishes I know, but the cashew nuts (you can also use peanuts) and the sesame seeds when eaten along with the snow peas are a study in crunchiness. Because this dish has a lot of flavor, I like to pass it around the table with other flavorful Chinese dishes or grilled fish or meat.

Ingredients

½ pound snow peas

A ¼-inch-thick slice fresh ginger

1 Tablespoon peanut oil

2 heaping tablespoons roasted cashew nuts or peanuts

1 garlic clove, minced

1 Tablespoon roasted cashew nuts or peanuts

1 garlic clove, minced

1 Tablespoon sesame seeds

A 1/8-inch-thick slice Smithfield ham, about 2 ounces, cut into 1-inch by 1/8-inch strips (optional)

½ teaspoon Asian dark sesame oil

2 teaspoons soy sauce

1 Tablespoon water

Freshly ground black pepper

Preparation

Break the stem end off the snow peas and peel off the strings.

Heat the ginger in the peanut oil in a wok or skillet over high heat. Let the ginger sizzle in the oil for about a minute-if the oil starts to smoke, turn down the heat-and add the nuts, garlic, sesame seeds, and ham.

When the garlic barely begins to turn golden, after 1 or 2 minutes, stir in the snow peas, sesame oil, soy sauce, and water. Stir over high heat for 3 minutes.

Season with pepper, fish out the ginger slice, and serve the snow peas immediately.

Makes 4 side-dish servings

Spiced Chicken with Tangerine Sauce

A recipe to make your family and guests rave! The tangerines, which soak up the savory juices, are a wonderful complement to the cumin-crusted chicken.

Ingredients

2 tablespoons ground cumin

4 boneless skinless chicken breast halves

1 tablespoon olive oil

1 cup plus 1 tablespoon reduced-sodium chicken broth, divided

½ cup fresh tangerine juice

2 tablespoons chopped jalapeno chile

2 tablespoons Dijon mustard

2 teaspoons cornstarch

2 tangerines, peeled, broken into segments

¼ teaspoon salt

1/8 teaspoon freshly ground pepper

¼ cup cilantro

Preparation

Sprinkle cumin over chicken, coating both sides well. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 4 minutes or until browned, turning once. Remove chicken from skillet.

Increase heat to high. Add 1 cup of the broth to skillet; boil 1 minute to reduce slightly. Whisk in tangerine juice, chile and mustard.

Return chicken to skillet; cover and gently simmer 5 to 8 minutes or until chicken is no longer pink in center, turning chicken once. Place chicken on serving platter; cover loosely with foil to keep warm.

In small bowl, blend remaining 1 tablespoon broth and cornstarch until smooth; add to sauce in skillet. Bring to a boil; cook until thickened. Add tangerine segments; cook briefly to warm. Stir in salt and pepper. Serve sauce over chicken; sprinkle with cilantro.

Makes 4 servings

Spicy Southwestern Corn

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

1 mildly hot chile, chopped (about 1 cup)

1 1/2 cups corn kernels (2 to 3 ears)

1 small zucchini, chopped (about 1 cup)

2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon lime juice

Preparation

Heat oil in large skillet over medium-high heat until hot.

Cook and stir onion and chile 2 minutes. Add corn and zucchini; cook and stir 2 to 3 minutes or until crisp-tender. Stir in chili powder, salt and pepper.

Remove from heat; stir in lime juice.

Makes 4 (3/4 cup) servings

Spinach Salad with Buttermilk-Chive Dressing

The tangy buttermilk dressing that tops this salad is surprisingly light, allowing the flavors of the tender spinach and pea shoots to come through. A garnish of chopped hard-cooked egg adds a touch of richness and color.

Ingredients

2 tablespoons mayonnaise

1 tablespoon lemon juice

½ teaspoon sugar

½ teaspoon salt

1/8 teaspoon pepper

½ cup buttermilk

3 tablespoons sliced fresh chives

6 cups lightly packed spinach

1 cup radishes, cut into matchstick-size strips or thinly sliced*

1 cup pea shoots, pea tendrils or mixed greens, cut into 2-inch pieces

1 hard-cooked egg, chopped**

Preparation

Whisk mayonnaise, lemon juice, sugar, salt and pepper in small bowl. Gradually whisk in buttermilk. Stir in chives; pour into serving bowl.

Toss spinach, radishes and pea shoots in large bowl; sprinkle with egg. Serve with dressing on the side.

Makes 4 servings

*Use a mandoline or Japanese vegetable slicer to cut radishes into matchstick strips, or slice radishes with slicing disk of food processor; then stack radishes vertically and slice again to create matchstick strips.

**To hard-cook egg, place in saucepan. Cover with water; bring to a boil over high heat. Reduce heat to medium-low to maintain a bare simmer; simmer 9 minutes. (Water should boil very slowly and gently, not rapidly.) Immediately place egg in bowl of ice water; let stand until cold. Peel under running water.

Spinach-Stuffed Apples

Ingredients

8 large apples

1 lemon, juiced

¼ pound fresh (cleaned and washed) or frozen spinach

1 small onion, thinly sliced

3 tablespoons, plus 4 teaspoons butter

1.5-ounce box of raisin

Salt and pepper to taste

Preparation

Wash and clean the apples well. Using a thin knife and a teaspoon, carefully scoop out the inner parts of the each apple, making sure the shape remains whole. Cut the inner or scooped-out parts of the apples into small pieces and pour the juice from the lemon over them. Mix well.

Cut the spinach and the onion into thin, small pieces.

Melt 3 tablespoons of butter into a frying pan. And the spinach, onion, raisins, and cut apple pieces; saute for 10 minutes. Add salt and pepper and mix well. Stir frequently.

Fill the apples with the stuffing and put ½ teaspoon of butter on the top of each.

Place them in an oven at 350 for 20 minutes. Serve hot.

Makes 8 servings

Spring Green Eggs

Great served for breakfast, lunch or dinner.

Ingredients

Olive oil

4 eggs, beaten

2 to 3 cloves garlic, minced

4 baby leeks, sliced

¼ pound shitake mushrooms, chopped

1 large bunch spinach, rinsed and chopped

1 sprig rosemary, chopped

Preparation

Sauté garlic in olive oil; add leeks and mushrooms and continue to sauté for 5 minutes. Mix in spinach and rosemary; cook until spinach wilts. Fold in beaten eggs and stir until cooked.

Makes 2-4 servings

Spring Vegetable Mélange

Delicate vegetables are quickly braised for a simple side dish that’s much more than the sum of its parts. Spring herbs round out the flavor. Serve it with crusty bread so you can soak up every drop of the delicious juices.

Ingredients

2 tablespoons butter, divided

1 tablespoon vegetable oil

8 ounces button mushrooms (2½ cups), halved or quartered depending on size*

¼ cup minced shallots

1½ cups lower-sodium chicken broth

1 cup baby carrots, halved lengthwise

8 ounces asparagus, cut diagonally into ½-inch pieces

1 cup sugar snap peas, cut diagonally into thirds

2 tablespoons chopped fresh chervil**

1 tablespoon sliced fresh chives

2 teaspoons lemon juice

¼ teaspoon salt

1/8 teaspoon pepper

Preparation

Heat 1 tablespoon of the butter and oil in large skillet over medium-high heat until butter is melted and oil is hot. Cook mushrooms 4 to 6 minutes or until tender and golden brown, stirring occasionally. Stir in shallots; cook and stir 30 seconds. Add broth and carrots; bring to a boil.

Reduce heat to medium-low; cook, covered, 2 minutes. Add asparagus and peas; increase heat to medium-high. Cook, covered, 2 to 4 minutes or until vegetables are tender. Remove from heat.

Stir in chervil, chives, lemon juice, salt, pepper and remaining 1 tablespoon butter. Shake skillet or stir vegetables until butter has melted. Serve immediately.

Makes 4 servings

*For a stronger flavor, use a different type of mushroom, such as oyster or shiitake.

**Chervil is a feathery spring herb that tastes a little like a blend of parsley and tarragon. If you can’t find it, substitute a mixture of fresh parsley and tarragon

Steamed Carrots with Garlic-Ginger Butter

Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe.

Ginger can be optional for a simple garlic butter.

Ingredients

2 garlic cloves, minced

1 pound baby carrots with tops, peeled

1 tablespoon butter

1 teaspoon minced peeled fresh ginger

1 tablespoon chopped fresh cilantro

1 tablespoon fresh lime juice

1/4 teaspoon salt

Preparation

Prepare garlic; let stand 10 minutes.

Steam carrots, covered, 10 minutes or until tender.

Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.

Makes 4 servings

Steamed Snow Peas with Spicy Peanut Sauce

An Asian peanut sauce accompanies steamed snow peas in this easy sided dish. The sauce could also be served over poultry. Or, reduce the amount of tea to 2 tablespoons and serve it as a dipping sauce on a crudités platter.

Ingredients

SAUCE

¼ cup smooth or chunky natural peanut butter

¼ cup hot brewed black tea or boiling water

4 teaspoons lime juice

1 tablespoon lower-sodium soy sauce

1 teaspoon packed brown sugar

1 garlic clove, minced

¼ to ½ teaspoon crushed red pepper

SNOW PEAS

4 cups snow peas (1 pound)

4 teaspoons dark sesame oil

½ teaspoon salt

3 tablespoons finely chopped salted peanuts

2 tablespoons finely chopped green onions

Lime wedges

Preparation

Whisk peanut butter in small bowl, gradually adding tea until smooth. Stir in all remaining sauce ingredients. (Sauce should have consistency of thin cream sauce.)

Place snow peas in steamer basket over boiling water. Cover and steam 2½ to 3½ minutes or until crisp-tender; place in medium bowl. Toss with sesame oil and salt; sprinkle with peanuts and green onions. Serve with lime wedges and peanut sauce.

Makes 6 servings

Stir-Fried Kale

Ingredients

2 Tablespoons peanut oil

1 teaspoon sesame oil

2 teaspoons minced garlic

1 pound kale, stems removed, leaves cut into 1/2 –inch shreds

2 cups sliced fresh mushrooms

¼ cup chicken stock

2 1-2 tablespoons oyster sauce

½ teaspoon sugar

¼ teaspoon pepper

Preparation

In a wok or large heavy skillet, heat peanut and sesame oils. Add garlic and stir-fry 30 seconds, until fragrant. Add the kale and mushrooms, tossing frequently over high heat for 3 minutes. Add the chicken stock, oyster sauce, sugar, and pepper. Stir-fry for another 2 minutes until vegetables are tender crisp and still bright green.

Makes 4 servings

Stir-Fried Spicy Ginger Chicken

Make several batches of the stir-fry sauce and keep it on hand for last-minute cooking. The spicy sesame-orange sauce is great with pork chops, fish or chicken breasts.

Ingredients

SAUCE

2 tablespoons soy sauce

1 tablespoon orange juice

1 teaspoon dark sesame oil

1 teaspoon honey

½ to 1 teaspoon crushed red pepper

½ teaspoon cornstarch

STIR-FRY

1 tablespoon vegetable oil

¾ pound boneless skinless chicken breast halves, cut into thin strips

1 tablespoon minced fresh ginger

3 garlic cloves, minced

2 cups sliced bok choy

1 cup snow peas

1 red bell pepper, cut into thin strips

Preparation

In small bowl, stir together all sauce ingredients.

Heat wok or large skillet over high heat until hot. Add oil; tilt wok to coat bottom and sides. Add chicken; stir-fry 4 to 5 minutes or until chicken is no longer pink. Remove chicken; cover loosely to keep warm.

If necessary, add an additional 1 teaspoon oil to wok. Add ginger and garlic; cook over high heat 30 seconds. Add bok choy, snow peas and bell pepper; stir-fry 1 to 2 minutes or until vegetables begin to brighten in color. Return chicken to wok; stir in sauce. Bring sauce to a boil, stirring constantly.

Makes 4 servings

Strip Steaks Smothered with Red-Hot Mushrooms

Mushrooms take on a fiery note to spice up tender, juicy strip steaks. Jalapeno chiles and hot pepper sauce give the sautéed mushrooms their kick.

Ingredients

2 tablespoons unsalted butter

1 pound sliced mushrooms

1 to 2 jalapeno chiles (preferably red), chopped

¼ teaspoon salt

¼ teaspoon hot pepper sauce

4 boneless beef New York strip steaks (about 1 inch thick)

2 teaspoons garlic powder

2 teaspoons lemon-pepper seasoning

Preparation

Melt butter in large skillet over high heat. Add mushrooms; cook 2 to 3 minutes or until browned at the edges. Add chiles, salt and hot pepper sauce; cook 1 to 2 minutes or until chiles begin to soften.

Heat grill. Sprinkle steaks on both sides with garlic powder and lemon-pepper seasoning.

Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 8 to 10 minutes for medium-rare or until of desired doneness, turning once.

Warm mushroom mixture; spoon over steaks.

Makes 4 servings

Stuffed Acorn Squash

Ingredients

2 acorn squash, halved and seeded

¼ cup butter or margarine, melted

½ cup dried tart cherries

¼ cup chopped pecans

¼ cup packed brown sugar

¾ teaspoon cinnamon

Preparation

Place squash cut side down in baking pan with ¼ inch of water in bottom. Bake at 350 degrees 45-50 minutes or until squash is tender. (Or place squash cut side down in a microwave-safe container. Add a little water and microwave on high 5-7 minutes, or until squash is tender.)

In saucepan, combine butter, cherries, pecans, brown sugar and cinnamon and heat until butter melts. Mix well.

Spoon one-quarter of the cherry mixture into cavity of each squash half. Serve immediately.

Makes 4 servings

Stuffed Artichokes

Ingredients

2 artichokes

Lemon juice

For the stuffing

1 ounce butter

2-3 small leeks, sliced

2-3 bacon strips, chopped (optional)

3 ounces mozzarella cheese, cut into small cubes

1-1 ½ ounces fresh brown or white bread crumbs

1 teaspoon chopped fresh basil

Fresh basil leaves, to garnish

Salt and freshly ground black pepper

Preparation

Place the artichoke in a large saucepan of salted water. Bring to a boil, cover and cook for 35-40 minutes or until a lower leaf comes away easily.

To make the stuffing, melt the butter in a saucepan and gently fry the leeks for 3-4 minutes. Add the bacon, if using, and continue frying until the leek is soft and the bacon lightly golden brown. Remove the pan from heat and stir in the mozzarella cheese, bread crumbs, basil, and seasonings to taste.

Drain the artichokes, upside down, and when cool enough to handle, cut in half from top to bottom using a sharp knife. Remove the inner leaves, pull out and discard the choke and then sprinkle with

Preheat the broiler. Spoon a little of the stuffing into each artichoke half and place them in a single layer in an ovenproof dish. Set under a moderately hot broiler and broil for 5-6 minutes until the stuffing is golden brown. Serve on small plates and garnish with basil leaves.

Makes 4 appetizer servings

Stuffed Squash

Ingredients

4 small winter squash such as delicata

½ cup water, divided

1 ½ cup chopped zucchini

2 cups chopped tomatoes

3 shallots, sliced

1 clove garlic, minced

1 Tablespoon fresh chopped basil

¼ teaspoon pepper

3 Tablespoons shredded mozzarella cheese

Preparation

Cut two slits in top of each squash. Microwave on high for 10 minutes, or until tender, in dish with ¼ cup water. Let stand, covered, 5 minutes.

Mix zucchini, tomatoes, shallots, garlic and ¼ cup water in another dish. Microwave with vented cover on high 3 minutes, stirring once. Drain off liquid.

Slice tops off squash. Discard seeds. Scoop out pulp, but leave shells intact. Combine pulp and zucchini mixture, basil, salt, and pepper. Spoon into shells. Microwave 2 ½ minutes. Top with cheese and heat 2 ½ minutes more.

Makes 4 servings

Summer Berry Crepes

Ingredients

1 cup self rising flour

1 large egg

1 ¼ cups milk

A few drops of pure vanilla extract

1 tablespoon butter

1 tablespoon sunflower oil

Confectioners’ sugar, for dusting

For the fruit

2 tablespoons butter

¼ cup sugar

Juice of 2 oranges

Thinly pared zest of ½ orange

3 cups mixed berries, such as sliced strawberries, raspberries, or blueberries

3 tablespoons Grand Marnier or other orange liqueur

Preparation

Preheat the oven to 300 degrees. To make the crepes, sift the flour into a large bowl and make a well in the center. Break in the egg and gradually whisk in the milk to make a smooth batter. Stir in the vanilla extract. Set the batter aside in a cool place for up to half an hour.

Heat the butter and oil together in a 7-inch nonstick frying pan. Swirl to grease the pan, then pour the excess fat into a small bowl.

If the batter has been allowed to stand, whisk it thoroughly until smooth. Pour a little of the batter into the pan, swirling to cover the bottom of the pan evenly. Cook until the mixture comes away from the sides and the crepe is golden underneath.

Flip over the crepe with a large metal spatula and cook the other side briefly until golden.

Slide the crepe onto a heatproof plate. Make seven more crepes in the same way greasing the pan with more butter and oil mixture as needed. Cover the crepes with foil or another plate and keep them hot in the oven.

To prepare the fruit, melt the butter in a heavy frying pan, stir in the sugar and cook gently until the mixture is golden brown. Add the orange juice and zest and cook until syrupy.

Add the fruits and warm through, then add the liqueur and set is alight. Shake the pan to incorporate the liqueur until the flame dies down.

Fold the crepes into quarters and arrange two on each plate. Spoon some of the fruit mixture over and dust with the confectioners’ sugar. Serve the remaining fruit separately.

Tip

For safety, when igniting a mixture for flambéing, use a long taper or long wooden match. Stand back as you set the mixture alight.

Makes 4 servings

Summer Vegetable and White Bean Soup

Call this a summer harvest soup, if you will, filled as it is with vine-ripened tomatoes, zucchini, summer squash and bell peppers. If desired, serve this as a main course with grilled radicchio salad and Italian bread.

Ingredients

1 tablespoon plus 1 teaspoon extra virgin olive oil

4 scallions, cut into 1-inch pieces

4 garlic cloves, minced

3 large red bell peppers, cut into thin strips

1½ pounds tomatoes, cut into chunks

1 medium zucchini, sliced

1 small yellow summer squash, sliced

½ cup chicken broth

One 19-ounce can cannellini or white kidney beans, rinsed and drained

½ cup coarsely chopped fresh basil or flat-leaf parsley

Preparation

In a Dutch oven or flameproof casserole, warm the oil over medium-high heat until hot but not smoking. Add the scallions and garlic, stir to mix well with the oil and saute until the scallions are wilted, 1 to 2 minutes. Stir in the bell pepper strips and saute until they are crisp-tender, 5 to 7 minutes.

Add the tomatoes and increase the heat to high. Cover and cook, stirring often, until the tomatoes begin to release their juices, about 5 minutes.

Stir in the zucchini, summer squash and chicken broth, and bring to a boil. Reduce the heat to medium, cover and cook until the vegetables are tender, about 10 minutes.

Stir in the beans, cover and cook until heated through, 2 to 3 minutes. Sprinkle the soup with the basil or parsley and serve.

Makes 4 servings

Swiss Chard and Egg Noodles

Ingredients

1 pound fresh Swiss chard

1 12-ounce package egg noodles

A pinch of salt

6 garlic cloves, peeled

12 basil leaves

4 sprigs Italian parsley

10 tablespoons olive oil to taste

Salt and pepper to taste

Grated Parmesan cheese

Preparation

Wash and clean well the chards. Remove the stems and chop the leaves. (The stems can be used separately for another dish.) Place the leaves in a large casserole filled with water and bring to a boil. Lower the heat to medium-low and cook for 8-10 minutes. Drain and set aside.

In a separate casserole, cook the noodles according to instructions on the package. Add a pinch of salt and drain.

While the Swiss chard and the noodles are cooking, place the garlic cloves, basil, and parsley in a food processor and whirl several times until they are finely chopped and minced.

Heat the olive oil in a heavy casserole, add the garlic and herbs. Stir continually for about ½ minute. Add the Swiss chard, noodles, and salt and pepper and continue stirring until all the ingredients are well mixed. Serve hot and sprinkle grated cheese on top.

Makes 6-8 servings

Thai Cucumber Salad

Ingredients

¼ cup sugar

1 teaspoon salt

½ cup white wine vinegar

4 small cucumbers, halved lengthwise, seeded and thinly sliced

1 shallot, minced

2 Tablespoons cilantro leaves

¼ cup chopped red pepper

Preparation

Whisk sugar, salt and vinegar until sugar has dissolved. (If desired, heat in small saucepan to speed process; do not boil. Cool.)

Pour over cucumbers; marinate 30 minutes.

Garnish with red peppers and serve.

Makes 4 servings

Thai Pork Chops

Serve these chops over cooked jasmine rice. For a quick salad to accompany the chops, top greens with slivered green onions and thinly sliced cucumbers. Dress it with an oil and vinegar mixture made with rice wine vinegar and a little grated ginger. Toasted Sesame Sauce would work as well.

Ingredients

1 tablespoon vegetable oil

4 center-cut pork rib chops (½ inch thick)

2 red or green jalapeno chiles, seeded, finely chopped*

2 garlic cloves, finely chopped

¼ cup fish sauce

4 teaspoons sugar

¼ cup chopped cilantro

¼ cup chopped dry-roasted peanuts

Preparation

Heat oil in large nonstick skillet over medium-high heat until hot. Add pork chops; cook 8 to 10 minutes or until pork is no longer pink in center, turning once.

Add chiles and garlic to skillet; cook over medium heat 1 to 2 minutes or until softened, stirring occasionally. Stir in fish sauce and sugar. Bring to a boil; boil 1 minute. Pour over pork chops; sprinkle with cilantro and peanuts.

Makes 4 servings

*Leave seeds and veins in for a spicier version.

Three Beet Caviar with Endive and Goat Cheese

Ingredients

6 beets: 2 golden, 2 Chioggia, 2 red

1 very small red onion, finely diced

3 tablespoons white wine vinegar

Sea salt and freshly ground pepper

2 tablespoons chopped parsley or chervil

2 Belgian endives, red or white

4 ounces fresh goat cheese

Olive oil

Preparation

Leaving an inch of the stem and all of the roots, steam the beets until they’re tender-firm when pierced with a knife, 25 to 45 minutes, depending on their size. Cool, then slip off the skins. Cut them into chunks, then pulse 6 to 8 times in a food processor until finely chopped, taking care not to turn the beets into mush. Alternatively, dice them by hand. Chop each color of beet separately.

While the beets are cooking, toss the onion in the vinegar with ¼ teaspoon salt and set aside. Toss each of the 3 types of beets with a third of the onion in vinegar. Taste for salt and season with pepper. Toss again with the parsley and chill.

Slice the endives crosswise into rounds and separate the pieces. Arrange mounds of the beets, a mound of endive, and a smaller one of goat cheese on each place. Drizzle a little olive oil over the endive and cheese. Add pepper and serve. Toss everything together into a pile of confetti before eating.

Three-Minute Steak with Pineapple Relish

Thin cuts of meat are the secret to this juicy gem’s quick cooking time. For ease, ask your butcher to cut the steaks into ½-inch-thick pieces. An uncooked fruit relish spiked with jalapenos provides a refreshing accompaniment.

Ingredients

RELISH

2 cups chopped fresh pineapple

½ cup diced red onion

1 to 2 tablespoons chopped jalapeno chile (preferably red)

1 tablespoon minced fresh chives

½ teaspoon minced garlic

¼ teaspoon salt

1 tablespoon lime juice

STEAKS

2 tablespoons Worcestershire sauce

2 tablespoons vegetable oil

4 (½-inch-thick) boneless beef New York strip steaks

¼ teaspoon freshly ground pepper

Preparation

In medium bowl, combine all relish ingredients. Let stand at least 30 minutes before serving to allow flavors to blend.

In small bowl, stir together Worcestershire sauce and oil.

Heat 1 large skillet or 2 medium skillets over medium-high heat until hot. Pat steaks dry; brush both sides of steaks with Worcestershire-oil mixture. Place steaks in hot skillet; cook 3 minutes for medium-rare or until desired doneness, turning once. Sprinkle with pepper. Serve with relish.

Makes 4 servings

Tomato Panzanella with Shrimp and Basil

Use multicolored tomatoes for a prettier plate.

Ingredients

4 cups (3/4-inch) cubed whole-wheat French bread baguette (about 6 ounces)

5 cups ripe tomato wedges (about 4 large)

1/2 teaspoon kosher salt, divided

1/2 pound medium shrimp, peeled and deveined

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

1/4 teaspoon crushed red pepper

6 garlic cloves

1 tablespoon fresh lemon juice

1 1/2 cups small basil leaves

Preparation

Preheat oven to 375˚.

Place bread cubes on a jelly-roll pan. Bake at 375˚ for 20 minutes or until crisp or golden brown, turning cubes once.

Combine tomatoes and 1/4 teaspoon salt in a large bowl. Sprinkle shrimp with remaining 1/4 teaspoon salt and black pepper. Heat olive oil, red pepper, and garlic in a large nonstick skillet over low heat; cook 5 minutes or until warm and fragrant. Increase heat to medium-high. Add shrimp to pan; saute 2 minutes or until shrimp are done, stirring frequently. Stir in lemon juice. Add bread, shrimp mixture, and basil to tomatoes; toss gently to coat. Let stand 5 minutes before serving.

Makes 4 servings

Vegetable Curry

Although the ingredient list for this dish may look daunting, most of it is made up of the spices used to flavor the curry sauce. These seasonings are actually included in most commercial curry powders, so if you are truly pressed for time or don’t have all of the individual spices on hand, you can make this dish with 2 to 3 teaspoons of mild store-bought curry powder.

Ingredients

2 ¾ cups water

1 cup brown rice

1 tablespoon olive oil

1 large onion, coarsely chopped

1 tablespoon minced ginger

3 garlic cloves, minced

¾ teaspoon cumin

¾ teaspoon turmeric

½ teaspoon cinnamon

½ teaspoon ground coriander

½ teaspoon fennel seeds

½ teaspoon salt

¾ pound sweet potatoes, peeled and cut into 1-inch chunks

3 cups cauliflower florets

2 large carrots, thinly sliced

1 medium zucchini, thinly sliced

Two 8-oz. cans no-salt-added tomato sauce

1 tablespoon creamy peanut butter

1 cup plain nonfat yogurt

Preparation

In a large pot, bring 2 cups of the water to boil. Add the brown rice, reduce heat to a simmer, cover and cook until the rice is tender and the water is absorbed, 40-45 minutes.

Meanwhile, in a large nonstick skillet, warm the oil over medium high heat until hot but not smoking. Add the onion, ginger and garlic, and cook, stirring frequently, until the onion is translucent, about 7 minutes.

Stir in the cumin, turmeric, cinnamon, coriander, fennel seeds and salt, and cook until fragrant, about 2 minutes. Stir in the sweet potatoes, cauliflower, and remaining ¾ cup water, cover and cook until the cauliflower and sweet potatoes are almost tender, about 10 minutes.

Add the carrots, zucchini and tomato sauce, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the peanut butter until smooth.

Spoon the vegetables over the rice, dollop with yogurt and serve.

Makes 4 servings

Warm Potato and Sugar Snap Pea Salad

This fresh take on potato salad makes an excellent side dish for salmon. And you can make it ahead: marinate the potatoes in the dressing and cook the sugar snaps several hours ahead. But wait to mix in the peas until just before serving because the vinegar in the dressing will discolor them.

Ingredients

1 pound small red potatoes, unpeeled, halved or quartered depending on size

3 tablespoons white wine vinegar

3 tablespoons minced shallot

1 teaspoon Dijon mustard

½ teaspoon salt

1/8 teaspoon pepper

1/3 cup olive oil

2 cups sugar snap peas

½ cup sliced green onions

3 tablespoons chopped fresh dill

Preparation

Cook potatoes, partially covered, in large saucepan of lightly salted boiling water over medium heat 8 to 10 minutes or until just tender. Drain.

Meanwhile, whisk in vinegar, shallot, mustard, salt and pepper in large bowl. Gradually whisk in oil. Add potatoes; toss to coat well.

Place peas in steamer basket over boiling water. Cover and steam 3 to 5 minutes or until crisp-tender. Cool under cold running water; drain. Just before serving, add peas, green onions and dill to potato mixture; toss to coat well. Serve warm or at room temperature.

Makes 4 servings

Warm Spinach and Strawberry Salad

Just as you choose one kind of potato for baking and one for cooking, you should use tender flat leafed spinach for salads and reserve the curly variety for cooking. Strawberries are usually ready in the garden at the same time as spinach, and it may be a surprise that they can be combined to make a harmonious salad.

Ingredients

2 tablespoons olive oil

2 tablespoons sesame seeds

1 tablespoon poppy seeds

¼ cup raspberry vinegar

2 tablespoons sugar

¼ teaspoon paprika

Salt and freshly ground pepper, to taste

8 cups loosely packed flat-leafed spinach (about 2 large bunches), well washed and dried

2 pints strawberries, rinsed, hulled, and sliced

1/3 cup thinly sliced scallions, white and green parts

Preparation

Heat the oil in a small skillet over medium heat. Add the sesame and poppy seeds and roast, stirring often, until the sesame seeds are golden, about 5 minutes. Transfer to a plate to cool. Whisk the vinegar, sugar, paprika, and the salt and pepper to combine. In a large bowl, gently toss the spinach with the seeds and oil, strawberries, scallions and vinegar mixture. Serve immediately.

Makes 8 servings

Yellow and Red Pepper Salad

Ingredients

2 good-size yellow peppers, cored and seeded

2 good-size red peppers, cored and seeded

1 pound green beans (haricots verts, the thinner the better)

1 red onion, thinly sliced

Finely chopped fresh parsley

Vinaigrette

1/3 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

Salt and freshly ground pepper to taste

Preparation

Slice the peppers lengthwise into thin strips. Blanch the peppers in boiling water for about ½ minute. Drain them immediately after and run cold water over them to regain their freshness and bright colors. Set them aside.

Cut the ends off the green beans and be sure to trim them of any leftover strings. Boil in salted water for the space of 5 minutes, and then drain them again run cold water over them as for the peppers. Set them aside

Prepare the vinaigrette by mixing all the ingredients well. When ready to serve, place the vegetables in a salad bowl. Pour the vinaigrette over them and add the finely chopped parsley. Gently toss the salad until the vegetables and vinaigrette are well mixed. Serve immediately.

Note: This is an excellent dish to serve as an appetizer for a dinner or even lunch or brunch.

Makes 6-8 servings

Zucchini Bake

If you use the larger zucchini, cut in half lengthwise and scrape out the pithy developing seed area with a tablespoon, using the firm flesh of the squash.

Ingredients

4 cups zucchini, coarsely grated

½ cups flour

½ cup parmesan cheese, grated (or any other cheese)

3 tablespoons parsley, finely chopped

3 tablespoons onion, finely chopped

1 clove garlic, finely chopped

¾ teaspoon oregano

¼ teaspoon black pepper

1 ¼ teaspoon salt

4 eggs, lightly beaten

12 cherry tomatoes (optional)

Preparation

SQUEEZE OUT THE JUICE of the grated zucchini so that you have 4 cups of fairly dry zucchini. (This is why older zucchini are better for this recipe because the flesh of the squash is less juicy.)

Sprinkle the flour over the zucchini in a large mixing bowl. Mix in the flower. Next, mix in remaining ingredients except the beaten eggs and tomatoes. Now add the eggs and mix; pour into a greased baking dish. Place the tomatoes decoratively on the top of the mix.

Bake in a preheated 350 degree oven for ½ hour, or until the zucchini bake is set and the top is brown. This may take longer.

Serve hot.

Zucchini Bread

Ingredients

3 eggs

1 cup canola oil

1 ¾ cup sugar

3 cups flour

¼ teaspoon baking powder

1 teaspoon salt

2 teaspoons cinnamon

¼ teaspoon each ground ginger and mace

1 teaspoon allspice

1 teaspoon baking soda

2 cups grated zucchini

2 teaspoons vanilla

½ cup chopped pecans (optional)

Preparation

Beat eggs, oil and sugar in bowl. Add zucchini and vanilla; stir well.

In separate bowl, mix flour, baking powder, salt, cinnamon, ginger, mace, allspice and soda. Add to egg mixture; mix well. Stir in nuts.

Spoon into two greased and floured 8 ½ - by 4 ½ - inch loaf pans.

Bake at 350 degrees for 50 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then remove from pan.

Makes 2 loaves

Zucchini and Tomatoes with Lemon-Cumin Vinaigrette

Zucchini and tomatoes star in this recipe inspired by North African cuisine. The secret ingredient is cumin, which adds depth and complexity. Served on a platter at room temperature, it's a beautiful presentation for summer entertaining.

Ingredients

1/4 cup lemon juice

1 teaspoon ground cumin

3/4 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/4 cup extra-virgin olive oil

2 cups cherry tomatoes, halved

4 small zucchini (about 1/4 lb.), sliced diagonally (3/8 inch)

1/3 cup toasted pine nuts or toasted whole almonds, coarsely chopped*

Preparation

Whisk lemon juice, cumin, salt, black pepper and cayenne pepper in medium bowl. Slowly whisk in oil. Add tomatoes; toss to coat.

Cook zucchini in large pot of boiling water 1 minute to blanch. Drain; cool slightly under cold running water. Drain well; arrange on serving platter while still lukewarm.

Spoon tomatoes and vinaigrette over zucchini; let stand 15 minutes to let zucchini absorb flavors. Sprinkle with pine nuts.

Makes 6 servings

*Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave 1 to 3 minutes or until lightly browned.

Zucchini and Tomatoes with Pasta

Ingredients

16 oz. medium-sized pasta

6 Tablespoons olive oil

2 garlic cloves, crushed

2 medium zucchini, halved lengthwise and in ¼ - inch slices

2 fresh tomatoes, diced

½ teaspoon crushed red pepper flakes

¼ cup chopped fresh basil

1 (6-oz.) can sliced black olives

Salt and black pepper, to taste

Preparation

Cook pasta according to package directions. When done, drain and keep hot.

Meanwhile, heat oil in skillet over medium heat. Sauté garlic and zucchini until tender, 3-5 minutes. Add tomatoes, pepper flakes, basil, and black olives; season with salt and pepper. Simmer 10 minutes.

Toss vegetables with hot pasta and serve.

Makes 4 servings

Zucchini with Chopped Tomatoes

Ingredients

1 teaspoon butter or margarine

2 small onions, chopped

4 small (6-inch) zucchini, thinly sliced

2 tomatoes, chopped

Black pepper, to taste

Preparation

In a large nonstick skillet, melt butter over medium-high heat. Add onions; sauté until softened.

Add zucchini; sauté 2 minutes.

Add tomatoes; cook 3-5 minutes, or until zucchini is tender-crisp. Season with pepper, and serve.

Makes 4 servings