Wilted Spinach Salad with Warm Bacon Dressing

-Hard boil 4 eggs, then peel and quarter them.

-Slice the stems off, wash and dry 1 bunch of spinach.

-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.

-Pour all of the bacon fat into a heatproof bowl and then return 3TBS of bacon fat to the pan.

-Chop 1 small sweet onion and then add to the bacon fat and cook for 3 minutes.

-Stir in 3 minced garlic scapes and cook for another 15 seconds.

-Add 3 TBS cider vinegar and then remove the skillet from the heat.  

-Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.

-Add the bacon and toss until the greens are slightly wilted.

-Divide the greens on plates and top with the egg quarters.  Serve immediately.

Wilted Beet Greens with Warm Bacon Dressing

-Hard boil 4 eggs, then peel and quarter them.

-Slice the stems off, wash and dry 1 bunch of beet greens.

-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.

-Pour all of the bacon fat into a heatproof bowl and then return 3 TBS of bacon fat to the pan.

-Stir in 1-2 minced garlic cloves and cook for another 15 seconds.

 -Add 3 TBS cider vinegar and then remove the skillet from the heat.

 -Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.

 -Add the bacon and toss until the greens are slightly wilted.

-Divide the greens on plates and top with the egg quarters. Serve immediately.

Wilted Greens with Garlic and Anchovies

-Wash and spin dry 1 bunch beet greens and/or I bunch turnip greens and/or 1 bunch rainbow chard cut into ½ inch wide ribbons.

-Thinly slice 2 cloves of garlic.

-Heat a 10-12 inch sauté pan over medium-high heat until hot.

-Add 2 TBS olive oil, 3 rinsed anchovy fillets and the sliced garlic.

-Cook until the garlic is light brown, about 1 minute.

-Add the greens and cook stirring constantly until wilted, about 5 minutes.

-Season with salt and pepper to taste and serve with ½ lemon squeezed over top and some grated Parmesan if desired.

White Bean and Endive Soup

You could also make this soup with rainbow chard or radicchio.

-Trim the end off of 1 endive and separate the leaves and wash them well in cool water, especially the center of the leaves where soil collects.  

-Stack the leaves and cut them crosswise into 1-inch strips.

-Dice up 4 carrots.  

-Chop up 5 cloves of garlic and 3 small zucchini.    

-Heat 1 TBS olive oil in a large Dutch oven or soup pot over medium-low heat.

-Add the carrots and cook for 5 minutes.  

-Add the zucchini and the garlic and cook for another 3 minutes.

-Add the endive and cook for another 3-5 minutes more.  

-Then add the following:

4 cups of broth

Two 15-ounce cans of cannellini or Great Northern beans

One 14-16 ounce can of diced tomatoes  

-Cover and simmer 20 minutes until endive is soft, season with salt and pepper. 

-Serve topped with Parmesan cheese.

Warm Potato Salad with Fennel and Garlic Mayonnaise

-Chop 1.5# of unpeeled potatoes into 1 inch chunks.  

-Dice up 1 fennel bulb.  

-Boil the potatoes and fennel together in salted water for about 5-7 minutes until just barely tender. It is important to watch potatoes closely as the secret to a good potato salad is firm potatoes.

-Toss potatoes and fennel with garlic mayonnaise (below) while still warm. 

-Sprinkle with some chopped basil or parsley and taste for salt.    

For the garlic mayonnaise:  

-In a blender chop 2-4 cloves of  garlic with some salt until smooth.

-Add a whole egg, a pinch of salt and ¼ cup extra-virgin olive oil into the blender and blend on high.

-Add another ½ cup olive oil in a light steady stream until all is incorporated.

-Then add 3 TBS fresh lemon juice.

-Stir the garlic into the mayonnaise and thin with more lemon juice if necessary.

Walnut Oil Vinaigrette

-Press 2 cloves of fresh garlic into a jar with a tightly fitting glass lid.

-Add ¼ cup walnut oil and a splash of extra virgin olive oil.

-Add a pinch of sea salt and some freshly ground black pepper. Stir together with a fork.

-Add 3 TBS Balsamic vinegar or lemon juice and shake well.

Vinegared Beets Nested in Greens

(From our bible, Vegetarian Cooking for Everyone.)

-Remove the greens from a bunch of beets. 

-Scrub the beets and steam them until tender, about 20-25 minutes.

-Rinse the beets under cold water and slip the skins. Set aside.

-Wash the greens and steam them until tender, about 5 minutes.

-Toss the cooked greens with 1 TBS butter and season with salt and freshly ground black pepper. 

-Arrange them in a nest on a plate.

-Heat the beets with another TBS butter, a finely chopped clove of fresh garlic and a pinch of salt. 

-Add 2 tsp Balsamic vinegar and shake the pan until the vinegar evaporates. 

-Spoon the beets into the center of the greens and serve.

Turmeric Roasted Butternut Squash with Tahini Parsley Sauce

-Preheat your oven to 350 degrees.

-Line a baking sheet with parchment paper and set it aside.

-Peel 1 butternut squash and chop into 1.5 inch chunks.

-Melt 3 TBS coconut oil in a small saucepan.

-In a large bowl, toss the squash with the coconut oil.

-Mix in the following spices:

½ tsp ground ginger

1 tsp turmeric

½ tsp cloves

1 tsp sea salt

¼ tsp black pepper

-Pour the squash out onto the lined baking sheet and bake for 20 minutes.

-Remove the squash form the oven and stir.

-Bake for another 10 minutes, or until they are cooked through and slightly crispy.

-To make the sauce:

-Combine the following in a high-powered blender:

1 bunch of flat leaf parsley

1 large clove of garlic, peeled

The juice of 1 lemon

2 TBS tahini

A pinch of sea salt

¾ cup extra virgin olive oil

-Blend until smooth

-Use the sauce to dip your squash, or drizzle it over them after they come out of the oven.

Tomatillo Shakshuka

-Husk and wash 4-5 tomatillos.

-Chop up 1 onion.

-Wash ½ a bunch of cilantro.

-Roughly chop all the tomatillos and cilantro into large chunks.

-Add to the bowl of a food processor along with the following:

1 clove of garlic

½ cup water

-Blend for one minute.

-Heat a large skillet.

-Pour mixture (should be runny) into pan and simmer.

-Crack 4 eggs into mixture and cover.

-Simmer eggs for 4-5 minutes or until eggs reach doneness you like.

Tomatillo Salsa

-Take the skins off of 1 pound of tomatillos.

-Put the whole tomatillos in a saucepan and cover with water.

-Halve 1 medium sized onion. 

-Roughly chop one half and reserve the other half.

-Add the chopped half onion to the pan, along with the following:

2 whole cloves of garlic

1 jalapeno (with just the stem cut off, leaving it whole seeds and all)

-Boil until tender, about 7-10 minutes.

-Drain out all but about 1 cup of water and then put the tomatillos etc. in a blender.

-Roughly chop ½ a bunch of cilantro and add it to the blender with ½ tsp sea salt.

-Carefully begin blending the mixture, starting slow so that the hot liquid doesn’t splash you.

-Puree until mostly smooth, about 30 seconds, and then put the salsa in a bowl.

-Finely chop the remaining onion half and another ½ bunch of cilantro and stir in.

-Taste for salt.

-We like to eat this salsa warm, but it also keeps well for several days in the fridge.

Tomatillo and Leek Salsa

-Take the skins off of 1 pound of tomatillos.

-Put the whole tomatillos in a saucepan and add 1½ cup water. 

-Then add the following:

1 leek, roughly chopped

3 whole cloves of garlic

2-4 jalapenos seeds and all

-Boil until tender, about 7-10 minutes. 

-Drain out about ½ cup of the liquid and then put the tomatillos etc. in a blender. 

-Roughly chop ½ a bunch of cilantro and add it to the blender with a big pinch of sea salt.

-Carefully begin blending the mixture, starting slow so that the hot liquid doesn’t splash you.

-Puree until mostly smooth, about 30 seconds, and then put the salsa in a bowl. 

-Finely chop another ½ bunch of cilantro and stir in. Taste for salt. 

-We like to eat this salsa warm, but it also keeps well for several days in the fridge.

Tofu Scramble

-Heat 1 TBS of olive oil in a large skillet.

-Crumble 1 cube firm tofu and add it to the pan.

-Grate 2-4 carrots. 

-Chop up 1/2 bunch green onions.

-Add the carrots and the onion to the tofu. 

-Cook until vegetables are tender.

-Wash and chop 1-2 large handfuls of snow peas and add.    

-Then add some chopped rainbow chard or beet greens along with 2 cloves minced garlic.  

-Add a pinch of salt, and then sprinkle with ½ cup sharp cheddar cheese.  

-Serve with salsa and sour cream.

Tiger’s Eye Beans with Lime and Cumin

-Soak 1 pound of Tiger’s Eye beans from 3-12 hours (beans are fresh so soaking can be brief).

-Finely chop the following; 2 cloves of garlic and 1 onion.

-In a large pot, heat 2 TBS olive oil and then add the chopped vegetables.

-Sauté for 5 minutes, then add 1 TBS ground cumin, 8 cups chicken broth or water and 1 tsp sea salt.

-Bring to a boil and cook until the beans are buttery and soft, about 1 to 1.5 hours.

-Finish with 1 tsp grated lime rind, 2 TBS lime juice and 1 bunch fresh cilantro finely chopped.

-Taste for salt and serve with a dash of hot sauce.

Szechwan Green Beans

-Assemble the following in order to stir-fry it:

1 pound green or roma beans, tipped an tailed and cut into 1 inch lengths.

3 cloves of finely chopped garlic

crushed red pepper flakes to taste

½ tsp sea salt

-Place a wok or heavy skillet over medium high heat.  

-After a minute, add 2 TBS ghee.

-After another minute, add the beans.

-Raise heat to high and stir-fry for 3-5 minutes until beans are well seared.

-Add the garlic, red pepper flakes and salt.

-Stir-fry 3 more minutes and then remove from heat. 

-Serve warm or at room temperature.

Tabbouleh

-Add ½ cup coarse bulgur to a medium sized bowl. 

-Add ¼ tsp salt and 1 cup boiling water.

-Cover and let stand until tender, about 25 minutes.

-Drain in a sieve, pressing to remove excess liquid.

-Toss bulgur with ½ tsp salt and ¼ tsp black pepper. 

-Add 1 bunch of finely chopped flat leaf parsley (we like to use a food processor to chop it really well).

-Then add the following:

1 pint halved Sungold cherry tomatoes

1 peeled and seeded chopped cucumber

1 clove chopped garlic

3 TBS extra-virgin olive oil

The zest and juice from 1 fresh lemon

1 big pinch of sea salt

-Serve chilled.

Maple Roasted Delicata Squash

-Arrange the racks in the upper and lower rungs of your oven and preheat the oven to 425 degrees.

-Cut 2 delicata squash in half the long way, then cut into ½ inch thick half moon shaped pieces.

-Cut 1 red onion in half the long way, then cut into ½ inch thick half moon shaped pieces.

-Put the squash and the onions in a large bowl and add the following:

2 garlic cloves, peeled and smashed

4 springs of thyme

¼ tsp red pepper flakes

-Drizzle with:

2 TBS olive oil

2 TBS maple syrup

-And sprinkle generously with sea salt and pepper; toss to coat.

-Spread vegetables evenly onto two large, rimmed baking sheets.

-Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes.

-Taste and season again with more salt and pepper, if desired.

Curried Kabocha Soup

-Mince up 3 cloves of garlic and 3 TBS fresh ginger.

-Cut 1 kabocha squash in half, then peel and de-seed it.

-Cut it into 1 inch chunks.

-Heat 3 TBS butter in a large Dutch oven over medium heat.

-Add the chopped garlic and ginger and cook, stirring, about 2 minutes.

-Add 4 bay leaves and ½ TBS crushed red pepper flakes; continue cooking for 1 minute more.

-Stir in the squash along with 1 tsp curry powder and ½ tsp sea salt, cook for 10 minutes.

-Raise the heat to medium-high, and add 2 cups low-salt chicken stock.

-Cover and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes.

-Add a 1-inch chunk of palm sugar or a TBS of honey and cook for 5 minutes.

-Add 1 fifteen-ounce can coconut milk and continue cooking for 10 minutes.

-Remove bay leaves from soup.

-Using an immersion blender or in batches using a blender, puree until smooth.

Indian Spiced Fennel Pickles

-Chop up 1 fennel bulb into 1/8 inch slices.

-Put the fennel slices in a 1-quart canning jar.

-Add the following to a medium sized saucepan:

A ½-inch piece ginger, peeled, thinly sliced

1 garlic clove, thinly sliced

½ cup white vinegar

1 tsp kosher or sea salt

2 TBS granulated sugar

2 TBS light brown sugar

2 tsp yellow mustard seeds

½ tsp coriander seeds

1 tsp cumin seeds

¼ teaspoon ground turmeric

1 star anise pod

1 cup of water

-Bring to a boil, stirring to dissolve salt and sugar.

-Pour hot brine into jar and cover.

-Let cool, then chill.

-Store in the fridge for up to 2 months.

Marinated Sweet Peppers

-Preheat your oven to 400 degrees.

-Place 1 pound of sweet peppers on a rimmed baking sheet; rub with 1 TBS olive oil.

-Roast until peppers are soft and skins have split, 35 to 40 minutes.

-Transfer peppers to a medium bowl.

-Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.

-Peel peppers, slice in half lengthwise and remove seeds.

-Cut into 1-inch-wide strips and return to bowl.

-Add the following:

2 wide strips lemon zest

2 TBS fresh lemon juice

2 garlic cloves, smashed

3 sprigs fresh oregano

3 TBS olive oil

¼ tsp sea salt

-Toss well and then let marinate for 3-4 hours before serving.

Stuffed Sweet Peppers

-Heat the oven to 375 degrees.

-Slice 3-4 peppers in half lengthwise then scoop out any seeds and membrane.

For the filling:

-Cut 4 slices of thick cut bacon crosswise into 1/4-inch-thick strips.

-Add to a pan over medium heat.

-Cook, stirring often, until crisp.

-Transfer cooked bacon to a paper towel to drain.

-Dice half an onion.

-Add the onion to the pan used to cook the bacon. If the pan seems dry, add a splash of olive oil.

-Cook for 2-3 minutes.

-Add 1 clove of minced garlic and cook for about 30 seconds.

-Remove from the heat.

-Add the following to a bowl:

4 ounces cream cheese, at room temperature

4 ounces goat cheese, at room temperature

Juice of half a lemon

1/8 tsp red pepper flakes

1/4 tsp dried oregano

1/4 teaspoon sea salt

-Mix until well blended.

-In another bowl, combine the following:

3 TBS melted butter

3/4 cup panko breadcrumbs
The bacon

 -Spoon the cheese mixture into each pepper half then place the pepper, filling side down, into the buttery breadcrumbs.

-Arrange pepper halves, filling side up on the baking sheet.

-Bake the peppers until they have softened and the breadcrumbs are golden brown, about 20 minutes.