from Food to Live By 1 bunch Swiss Chard 2 tbsl olive oil 3 tbls minced shallots or onions grated zest of one lemon 1/4 cup raisins 1/2 toasted pine nuts coarse salt and black pepper 1. Rinse the chard and cut the ribs off the leaves. Cut the ribs […]
Recipes
from Farmer John’s Cookbook 1/4 cup roughly chopped pine nuts or slivered almonds olive oil to grease the pan 1 medium eggplant 1/2 lb ripe tomatoes ( about 2 small or 1 large tomato), stems removed, diced 1/4 cup apple juice or white grape juice 3 tbls balsamic vinegar 3 […]
Roasted Eggplant and Tomato with Pine Nuts in Mustard-Balsamic Vinaigrette
from Food to Live By 3/4-1 lb green beans salt 1 tbls olive oil 1 tbls minced fresh garlic 1/2 bell pepper, stemmed, seeded and sliced into thin strips (optional) freshly ground black pepper 1. Fill a large bowl of water with ice cubes and set aside 2. Bring a […]
Garlicky String Beans
from Food to Live By 2 lbs unpeeled new potatoes, cut into 1/2 inch chunks 4 cloves garlic, peeled 1/4 cup milk 2 tbls butter 3-4 oz crumbled blue cheese, at room temp salt and ground pepper 1. Place the potatoes, garlic, and 5 cups of water in a large […]
Blue Cheese Smashed Potatoes
from Food to Live By 1 can (15 oz black beans) 1 cup uncooked fresh corn kernels 1 large ripe tomato diced 1 small red onion diced 2 tbls parsley 2 tsp minced garlic 2 tbls white wine vinegar or distilled white vinegar 1/4 cup extra virgin olive oil 1 […]
Corn and Black Bean Salad
from Farmer John’s Cookbook A little summer treat for those members that don’t particularly care for the taste of beets: oil and flour for preparing the pan 4 oz unsweetened chocolate 1 cup mild vegetable oil, divided 3 eggs 1 3/4 cups sugar 2 cups pureed cooked beets – about […]
Chocolate Beet Cake
from Farmer Johns Cookbook 6 medium beets, scrubbed, trimmed 1/4 cup butter 2 tbls maple syrup 1 tbls minced or pressed garlic ( about 6 cloves) 1 tbls finely chopped or grated fresh ginger 1 tbls soy sauce or tamari 1. Preheat the oven to 400 2. Place beets in […]
Broiled Beet Slices with Maple Teriyaki Sauce
3 large cucumbers, peeled and sliced 1 cup white vinegar 3/4 cup water 3/4 cup sugar 1 tsp salt dash cayenne pepper dash parsley flakes, fresh or dried 1/8 tsp black pepper dash of basil, fresh or dried Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture […]
Cucumber Salad
from “Vegetables from Amaranth to Zucchini” 3 lbs tender squashes of any size or shape about 1/2 head fairly large garlic cloves 1 large onion 1 tsp salt 2 tbls corn oil 1 cup tightly packed basil, mint or parsley leaves (feel free to use one or all of these […]
Squashamole
from The Vegan Cook’s Bible 1 Cucumber 1/2 Fennel or Kohlrabi bulb 1/2 red onion Ginger Dressing 2 tbls oil 2 tbls rice vinegar 1 tbls tamari or soy sauce 2 tsp fresh grated ginger 1 tsp sugar 1/4 tsp hot pepper flakes Using a mandoline or food processor slice […]
Fennel and Cucumber Salad with Ginger Dressing
from Moosewood Restaurant New Classics Saute 2 Fennel Bulbs 2 tbls olive oil 3 garlic cloves chopped 1 tsp ground fennel seeds (grind in a mortar and pestle or electric spice grinder) 1 tsp salt 3 tbls water Seasoned Bread Crumbs 2 tbls olive oil 1 garlic clove chopped 1/2 […]
Braised Fennel with Parmesan
Moosewood Restaurant New Classics 3 cups cucumber crescents Arugula Caper Dressing 2 tbls apple cider vinegar or white balsamic vinegar 1 cup fresh arugula leaves 1 tbls capers, rinsed 1/3 cup olive oil Place the cucumbers in a serving bowl and set aside. Put the bread in a separate bowl, […]