Recipes

from Main Course Vegetarian Pleasures by Jeanne Lemlin serves 8 as a main course ¼ cup olive oil 2 medium onions, finely diced 4 garlic cloves, minced 2 large parsnips, thinly sliced 2 carrots, thinly sliced 1 tiny (1 pound) winter squash (butternut, acorn, or delecata) 12 cups vegetable stock […]

Autumn Vegetable Soup

*recipe is the The Greens Cookbook by Deborah Madsion *recipe is for a single parchment package; alter recipe according to number of people to be served ½ cup winter squash, cut into ¼ inch cubes 2 to 3 tablespoons leeks, chopped into ½ inch squares or smaller ¼ teaspoon garlic, […]

Winter Squash and Leeks Baked in Parchment

Serves 6 1 oz butter 1 large onion, finely chopped 1 garlic clove, crushed 8 cups hot vegetable stock 1 cup orzo 1 lb 2 oz swiss chard, stalks removed, leaves shredded a large handful of basil, torn Gruyére Croutons ½ baguette, or other loaf of bread, cut into slices […]

Swiss Chard and Orzo Soup with Gruyére Croutons

from Food to Live By Serves 6 to 8 ¼ cup olive oil 1 large yellow onion, cut into ½ inch dice (about 1 cup) 1 medium carrot, cut into ½ inch dice (about ½ cup) 4 cloves garlic, minced About 8 cups chicken stock or vegetable stock 2 cups […]

Portuguese Kale Soup

from Food to Live By by Myra Goodman Serves 4 8 ears fresh corn, shucked and silk removed 4 tablespoons (½ stick) unsalted butter 1 teaspoon fresh thyme leaves salt and freshly ground black pepper to taste Cut the kernels off the corn cobs. You should have at least 4 […]

Sweet Creamed Corn With Thyme

serves 4 1 large eggplant 2 teaspoons ground cumin 1 garlic clove, crushed juice of ½ lemon olive oil to coat pan salt and pepper to taste 2 tablespoons extra virgin olive oil 2 tablespoons chopped cilantro or parsley toasted pita bread strips, to serve Preheat oven to 425 F. […]

Roasted Eggplant Dip

makes 4 servings 1 large or 2 small fennel bulbs 2 tablespoons olive oil 1 medium carrot, chopped 1 small onion, chopped 1 garlic clove, finely chopped ½ teaspoon ground ginger 2 cups or more vegetable stock 1 (28 ounce) can whole tomatoes** salt and freshly milled black pepper dry […]

Tomato-Fennel Soup

Roasted Eggplant Dip

serves 4 as a side 3 tablespoons white wine vinegar ½ teaspoon coarse (kosher) salt, or more to taste ¼ teaspoon sugar, or more to taste 1 hothouse, unpeeled, cut into 1/8 inch-thick slices (about 2 cups)** ½ red onion, cut in half through the stem end and sliced very […]

Classic Cucumber Salad

Rinse but don’t peel summer squash. Spears and matchsticks are a great addition to summer salads. Roasting squash is efficient when you are heating the oven for something else. Slice or quarter large squash; cut small squash in half. Brush with oil; sprinkle with herbs and salt. Place in a […]

Tips on Preparing Summer Squash:

1 pound zucchini or summer squash, peeled and thinly sliced 1 pound combined of fennel and leek, rinsed and drained, and thinly sliced 6 tablespoons olive oil or unsalted butter 1 large onion, chopped 2 garlic cloves, finely chopped (optional) 2 cups milk, stock, or cooled vegetable cooking liquid ¼ […]

Basic Gratin with Leek, Fennel, Zucchini

Makes 6 servings 1 tablespoon olive oil 1 small onion, thinly sliced 2 garlic cloves, finely chopped 3 large tomatoes, seeded and chopped 1 tablespoon chopped fresh basil, oregano, or parsley salt and freshly milled black pepper 1 ½ pounds fresh green, wax, or purple beans, trimmed ½ pound feta […]