Butternut Squash Soufflé
3 cups cooked mashed squash
1 1/4 cups sugar
3 tablespoons flour
dash of salt
1 1/2 tsp. Vanilla
3 eggs separated
3 tablespoons butter
1/2 cup evaporated milk(slightly diluted)
1/4 cup flaked coconut

Combine squash, sugar, flour, salt and flavoring with egg yolks, butter and milk.
Fold in beaten stiff egg whites. Place in 2 quart buttered and floured casserole.
Top with coconut. Bake at 350 for 30-35 min.

 

Simple Sauteed Cabbage
2½ tablespoons olive oil or butter
1 head green cabbage, cored and thinly sliced
salt and freshly ground pepper
1 large carrot, peeled and grated

Heat a large heavy skillet over medium high heat until very hot; add the oil, and toss in the cabbage. Don't stir for about 30 seconds; season with salt and pepper. Begin stirring every 30 seconds or so, turning heat down after about 2 minutes. Stir in the carrrot and continue to cook for about 15 minutes. Cover if pan becomes too dry.

 

Baked Cauliflower with Ricotta and Chives
From: Sheperd's Seed Catalog
5 to 6 cups cauliflower florets (1 medium cauliflower)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
1 tablespoon minced shallots
1/2 cup finely chopped scallions
2 tablespoons chopped chives
1/4 cup chopped parsley
1 cup low-fat ricotta cheese
1 egg white
1/4 cup Parmesan cheese
2 tablespoons dried bread crumbs

Preheat oven to 375 degrees F. Lightly grease an 8 by 11-inch baking dish.

Steam cauliflower until just tender-crisp, then drain and put in a bowl. Drizzle florets with olive oil, then sprinkle with salt, pepper, nutmeg, shallots, scallions, chives and parsley, tossing until combined. Arrange in baking dish. Combine ricotta cheese with egg white. Spoon dollops of cheese mixture on top of cauliflower. Combine Parmesan cheese with bread crumbs and sprinkle over cauliflower. Bake for 10 to 15 minutes, just until hot and lightly browned on top. Serves 8.

 

STUFFED ZUCCHINI WITH SUCCOTASH
From Chris Hastings
1 yellow onion-diced
2 oz smoked bacon-cooked golden brown
1 pint young okra
1 cup cooked field peas with liquor
3 ripe tomatoes-peeled, seeded and diced
3 ears sweet corn-shaved
5-6 leaves basil
2 tablespoons butter
2 tablespoons olive oil

To the cooked bacon add diced onion. Slowly sauté (5-8 min) until the onion is translucent. Add corn and okra and continue sauté another 5 min. over med-low heat. Add field peas and tomatoes and continue sauté for another 5 min. Add chopped basil, butter and olive oil and cook for another 1 min. Half the large zucchini, seed and place in a baking dish. Fill the seed cavity with succotash and bake at 400° for about 5 min. Serve.

 

Spinach and Potato Pie
Sauteed onions, potatoes and spinach come together to create this delicious quiche/pie. Serve with a few slices of fruit and a small salad.

1 9-inch pie shell
2 tablespoons olive oil
1 large onion, thinly sliced
1 cup peeled and diced potatoes
10 ounces fresh spinach, washed and dried
3 large eggs
11/4 cups milk
1 teaspoon Dijon mustard
freshly ground pepper
pinch nutmeg
6 ounces cubed Monterey Jack cheese

Prepare and bake pie shell for 5 minutes (do not prick); set aside.
Preheat oven to 375°.

Heat oil in a large skillet; add onion and saute for 8 minutes. Add potatoes, saute 1 minute, and add spinach. Cover tightly and cook for 5 minutes, until spinach is wilted. Sprinkle with salt.

Whisk eggs until frothy; add milk and spices.

Spread half of cheese cubes in pie shell; add spinach mixture and remaining cheese. Top with egg mixture.

Bake for 40-45 minutes, until golden and set. Cool slightly before serving. 6-8 servings.

 

Broccoli Raab Saute
Related to broccoli, rabe has a slightly sharp flavor that can become bitter if overcooked

1 large bunch broccoli raab (about 12 ounces)
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
salt and freshly ground pepper
lemon juice from ½ lemon

Wash broccoli raab carefully, removing and discarding large stems. Heat oil in a large saucepan over medium-low heat; add garlic and cook until golden brown.

Add broccoli raab; increase heat to medium high. Sprinkle with salt; cover. Cook, stirring frequently, until rabe is wilted, about 5 minutes. Season with pepper and lemon juice. Serves 6

Variations: Toss with sliced red bell peppers, cooked penne pasta and a splash of whipping cream for a meal.

 

Chinese cabbage and beancurd or tofu
A vegetarian Buddhist recipe From: The Asian Grocery Store Demystified by Linda Bladholm

This is a mild mix of soft beancurd and slightly crunchy Chinese cabbage is based on an ancient temple recipe from Hangzhou in southern China.

1 pound firm beancurd (tofu)
1/2 cup, plus 1 1/2 tablespoons peanut oil (or your preferred stir-fry oil)
3 tablespoons green onions, chopped
2 cloves garlic, chopped coarsely
1 pound Napa cabbage (Chinese cabbage), cut in 1/2-inch shreds
2 tablespoons rice wine or dry cooking sherry
1 tablespoon soy sauce
1/2 teaspoon ground white pepper
1/2 teaspoon salt
2 teaspoons sugar
1 tablespoon crushed red pepper flakes, optional
1 tablespoon sesame oil

Cut the beancurd into 1-inch cubes. Let it drain on paper towels for 10 minutes.

Heat a wok or large skillet until hot. Add 1/2 cup of oil. When it is hot fry beancurd cubes on both sides until golden. Drain on more paper towels. Set aside.

Reheat pan and warm up 1 1/2 tablespoons oil. Toss in green onions and garlic and stir-fry 30 seconds.

Add the cabbage and all the seasonings except the sesame oil. Continue to stir-fry for 2 minutes.

Return the fried beancurd cubes to pan and cook over high heat about 5 minutes or until cabbage is tender. Add sesame oil, toss to coat, and serve.

Makes 4 servings.

 

Spicy Broccoli Raab
Chez Panisse Café Cookbook by Alice Waters
"Broccoli raab, or rapini, is among the most delicious greens we know, with a mysterious, almost almond-like flavor and the slight bitterness characteristic of so many Italian cooking greens. Cooked broccoli raab can be served as a vegetable side dish, combined with orecchiette for a simple pasta, or used to garnish crostini or soups."

Serves 4.

2 bunches broccoli raab, about 1 1/2 pounds
Extra-virgin olive oil
Salt
2 cloves garlic, finely chopped
Red pepper flakes
Red wine vinegar

Wash the broccoli raab and chop the leaves and sprouts coarsely. Heat a large saute pan and coat the bottom of the pan with olive oil. Add the broccoli raab, season with salt, and cook over high heat, tossing frequently, until the raab starts to brown a little. Reduce heat, add a splash of water, and cook until tender, stirring frequently. When the raab is cooked, remove it from the pan and set aside. While the pan is still hot add a drizzle of olive oil, the garlic, and a generous pinch of red pepper flakes: warm briefly. Add the cooked raab, a splash of red wine vinegar, and toss. Correct the seasoning. Serve hot or at room temperature.

Variation: Add pounded anchovy and /or chopped olives to the cooked raab. Serve at room temperature as part of an antipasto platter.

NOTE: Orecchitte is a small disc shaped pasta that resembles the shape of an ear.
Crostini are small thinly sliced rounds of bread that have been rubbed with fresh garlic, drizzled with olive oil, and toasted in the oven.

 

Raw Chinese Cabbage tossed then chilled in a spicy sweet & sour marinade with fresh ginger
From: Madame Wong's Long Life Cookbook
1 pound Chinese cabbage
1 1/2 teaspoons salt
2 tablespoons fresh, thinly shredded ginger
1 tablespoon cooking oil
3 tablespoons white wine vinegar
2 teaspoons sugar
1 tablespoon pepper oil*

Cut cabbage into 2-inch pieces. Place in bowl and sprinkle with salt; let stand 4 hours. Squeeze liquid from cabbage. Distribute ginger over cabbage. Heat cooking oil in wok to 350 degrees F. Add vinegar, sugar and pepper oil (keep your face away from the steam). Turn off heat as soon as sugar is dissolved. Toss sauce with cabbage. Marinate in a covered container overnight. Serve cold, Makes 4-6 servings.

*To make pepper oil, heat 1 cup oil in a wok to 325 degrees F. Add 1/4 cup coarsely ground red chili peppers. Cook 3-5 minutes. Cool. Store indefinitely in refrigerator.

 

Kale and Spinach stir-fried with onions, garlic, and toasted hazelnuts
From: Smith & Hawken Gardener's Community Cookbook
Recipe by Joan Ranzini
Kale and spinach work together as the yin and yang of leafy greens: the spinach is the soft and yielding, mild-flavored leaf; the stauncher kale brings a more assertive taste and texture to the paring. The hazelnuts join the two in combination you can serve hot for a vegetable dish, at room temperature like a warm salad, or chilled.

1/2 cup hazelnuts
2 tablespoons olive oil
1 medium onion, chopped into 1/4-inch pieces
4 large cloves garlic, minced
10 cups thinly shredded kale and spinach leaves, washed, and drained
but not dried (about 1 bunch each)
Salt and pepper

Toast the hazelnuts in an ungreased skillet over medium high heat, stirring frequently, until the nuts are darkened in spots, 5 to 7 minutes. Cool enough to handle, coarsely chop, and set aside.
Heat the oil in a large saute pan or wok. Stir in the onion and garlic and saute over medium heat until translucent, about 5 minutes. Add the greens in batches, stirring them down after each addition, until all are in the pan. Stir-fry until tender, 8 to 12 minutes depending on the age of the greens.
Stir in the hazelnuts and salt and pepper to taste. Toss gently and serve right away.

Variations:
* Add a small splash of hazelnut oil when stirring in the hazelnuts at the end.
* Add a dash of orange or lemon juice when stirring in the hazelnuts.
* Garnish with orange or lemon zest.

 

Greens
From: Chez Panisse Vegetables by Alice Waters
"This is a basic method of cooking greens that works equally well with nearly all the leafy greens. It also makes a simple pasta dish: Put on some pasta to cook while you sauté, and when the noodles are done, toss them together with the greens, moistened with a little more olive oil and a ladle of past cooking water."

2 bunches kale (about 2 pounds)
3 tablespoons olive oil
Salt
2 cloves garlic
1 to 2 tablespoons red wine vinegar

Strip the kale leaves off their stems and cut away the tough midribs of any large leaves. Chop coarsely and wash in plenty of water. Drain well, but do not spin dry.
Heat a large sauté pan and add the olive oil and enough kale to cover the bottom of the pan. Allow these greens to wilt down before adding more. When all the kale has been added, season with salt, stir in the garlic, and cover the pan. The greens will take anywhere from just a few minutes to 15 minutes to cook, depending on their maturity. When they are tender, remove the lid and allow any excess water to cook away. Turn off the heat and stir in the vinegar.
Serves 4 to 6.

 

Steamed & Chilled Kohlrabi, Beets, & Carrots
with a simple vinaigrette
From: Celebration of Heirloom Vegetables by Roger Yepsen
Serves 4 to 6
In this colorful recipe, kohlrabi's plain white canvas is dyed to shocking pastels by the close company of beets.

2 cups julienned kohlrabi
1 cup julienned beets
1 cup julienned carrots
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon finely chopped basil

Steam the kohlrabi, beets, and carrots in a basket over boiling water for 8 minutes. Transfer to a serving bowl and toss until they are thoroughly mixed. Cover and refrigerate for at least 4 hours.
Prepare a dressing with the vinegar, oil, and salt and toss the vegetables with it just before serving. Sprinkle chopped basil over each portion.

 

Chilled Cheese Ravioli with broccoli, carrots, onions, & parsley
in a Dijon Balsamic Vinaigrette
From: Rolling Prairie Cookbook by Nancy O'Connor
12 to 16 oz. Frozen cheese-stuffed ravioli or tortelloni
1/2 cup red onion, sliced
1/2 cup fresh parsley, chopped
2 cups broccoli florets, lightly steamed
1 cup slivered carrots

Dressing:
3-4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 to 3 cloves garlic, pressed or minced
1/2 teaspoon salt
several generous grinds of black pepper

Cook pasta according to package directions and rinse under cold running water. Toss pasta carefully with vegetables. Mix dressing ingredients together and whisk or shake until well blended. Pour over pasta and vegetables, and toss carefully to evenly distribute dressing. Chill thoroughly. Serves 6 to 10.

 

Broccoli with Roasted Peppers, Capers, and Olives
From: The Green's Cook Book by Deborah Madison with Edward Espe Brown
"When you long for a big plateful of colorful, brightly seasoned vegetables, here is the salad to make. The broccoli stems as well as the flowers are used; their crispness contrasts with the tender flowers and soft toasted peppers. Broccoli salad is good served with creamy-textured foods, such as tarts and timbales."

1 red and 1 yellow bell pepper
Light olive oil, for the peppers
1 clove garlic, finely chopped
4 tablespoons virgin olive oil
1 tablespoon small capers
12 Nicoise or Gaeta olives, pits removed
3 scallions, white parts with some green, finely sliced
1 tablespoon parsley
1 teaspoon marjoram, chopped
1/4 teaspoon red pepper flakes
Balsamic vinegar to taste
Salt and pepper
1 bunch broccoli (about 1 pound)

Preheat oven to 400 degrees F. Halve the peppers lengthwise, remove the veins and seeds, and brush both sides with the light olive oil. Set them on a baking tray skin side up and bake them until the skins are wrinkled and lightly colored. When cool enough to handle, scrape off the skins. Slice the peppers into strips 1/4 to 1/2 inch wide, and mix them with the garlic, virgin olive oil, capers, olives, scallions, parsley, marjoram, red pepper flakes, and the balsamic vinegar. Season with salt.
Bring three quarts of water to a boil. While it is heating, divide the broccoli into florets of equal size. Trim the stalks by cutting off the tough, dried ends and removing the thick fibrous skins with a paring knife. Slice the stalks diagonally into pieces about 1/4 inch wide. When the water is boiling, add a tablespoon of salt, and cook the broccoli in two or three separate batches for about 30 seconds. Scoop out each batch and set it in a colander or on a tea towel to drain.
Combine the broccoli with the rest of the ingredients and toss them together. Taste for salt, add more oil or vinegar, if needed, and a grinding of black pepper. If you don't plan to serve the salad right away, wait to add the final vinegar until just before serving to prevent colors from fading.

Variations: Use lemon juice and finely slivered lemon peel instead of vinegar. Sun-dried tomatoes, thinly sliced into strips, may also be added to this salad.
Serves 4 to 6.

 

Sautéed Cauliflower with fresh coriander leaves or cilantro
From : The Unplugged Kitchen by Viana La Place
1 small head cauliflower (about 1/2 pound)
3 tablespoons extra-virgin olive oil
1/2 cup spring water
Fine sea salt
1 big bunch coriander leaves (cilantro)
Leaves and tender stems
chopped, about 1 cup
4 cloves garlic, peeled and crushed
Juice of a big lemon

Trim cauliflower and separate into florets. Sauté in hot olive oil for a few minutes. Add water and salt, and cook until florets are tender. Add coriander and garlic, and sauté a few minutes until coriander turns bright green. Squeeze lemon juice over and stir. Serves 4.
Variations: Also substitute fresh chopped parsley, dill of chervil. If using chervil, add it the last minute of cooking to retain its delicate flavor.

 

Chinese cabbage with chow mein noodles, peanuts, daikon, & sesame seeds with a sweet and sour dressing
From: Dog Hollow Farm in- From Asparagus to Zucchini
5 cups chopped Chinese cabbage
3/4 cup sliced or shredded radish (daikon is best)
1 1/2 cups chow mien noodles (the crunchy ones)
1 cup crushed peanuts
1/4 cup sesame seeds (black, if available)

2 tablespoons rice vinegar
4 tablespoons sesame seed oil
3 tablespoons soy sauce
1 tablespoon honey
1/2 to 1 teaspoon dry mustard

Combine cabbage, radishes, chow mien noodles, peanuts and sesame seeds in a large bowl. Mix remaining ingredients and toss with the cabbage a little at a time. Mix in just enough dressing to suit your taste. Enjoy! Makes 6-8 servings.
Variations:
If radishes are not available, try a can of sliced water chestnuts.
Sliced sugar snap peas would be great too.
Add diced chicken or tofu for some protein, if you wish.
Steamed tuna, swordfish, or Mahi-Mahi would be delicious too.

 

Whole wheat linguine with steamed broccoli, roasted garlic,
lemon juice and sesame seeds
From: Garden Cuisine by Paul Wenner
1 garlic bulb
8 oz. whole wheat linguine
1 bunch broccoli, about 1 pound
2 tablespoons minced garlic
1/4 cup unhulled sesame seeds
1 tablespoon toasted sesame oil
1 tablespoon lemon juice
1/2 teaspoon salt

Place the whole unpeeled garlic bulb in a small oven proof dish and roast in a 375 degree F. oven (or toaster oven) until it is fragrant and soft when squeezed, about 35 minutes. When cool enough to handle, separate and peel the cloves, and set aside.
Cook the linguine according to package directions. Drain and rinse, then set aside.
Remove the broccoli stems and cut or break the head into bite-sized florets. Steam until just tender, about 5 minutes.
While the broccoli is steaming, sauté the minced garlic and sesame seeds in the sesame seed oil for 3 minutes. Stir in the roasted garlic cloves, cooked pasta, steamed broccoli, lemon juice, and salt. Toss to mix and serve immediately.

Olive oil is the most talked about ingredient for salad making. It's loaded with vitamin E and contains no cholesterol. In 1997 and 1998, US olive oil imports were up almost 5 times from the previous years. Something's happening with it!
We have located an organic olive oil produced here in the states by Nick Sciabica & Sons in Modesto, California. Nick Sciabica

 

Pickled Cauliflower with onion, thyme, and tarragon vinegar
From Chez Panisse Vegetables by Alice Waters
1 clove garlic
1/2 pound small onions
1 pound cauliflower
1 bayleaf
1 sprig thyme
1 small chili pepper
2 cups tarragon vinegar
1 teaspoon salt

Peel the garlic and onions. Remove the stem and leaves from the cauliflower and separate into flowerets.
Put the flowerets, garlic, onions, herbs, and chili pepper in a hot sterile glass canning jar.
Measure the tarragon vinegar into a saucepan, add the salt, bring to a boil, and boil for 1 minute. Remove from the heat and pour over the cauliflower; the cauliflower should be covered with vinegar. Put on the lid, tighten the and, and let cool. Store in a cool, dark place for a month. Keeps 2 to 3 months. Refrigerate after opening. Makes one quart.

 

Pizza With Broccoli Raab, Roasted Onion, and Olives
From: Chez Panisse Vegetables by Alice Waters
1 medium yellow onion 1 pinch hot pepper flakes
Salt and pepper Pizza dough for 1 pizza
Olive oil 1/2 cup grated mozzarella cheese
Optional: 2 sprigs thyme 16 nicoise olives, pitted
1 bunch broccoli Raab 1 lemon
1 clove garlic

Preheat the oven to 375 degrees F.
Dice the onion and toss in a small ovenproof sauté pan with a pinch of salt and enough olive oil to coat lightly, and add the leaves of the thyme. Put the pan in the oven and roast, stirring occasionally, until the onion is cooked and golden brown, about 30 minutes.
While the onion is roasting, wash and drain the broccoli raab, remove the heavy stems, and roughly chop the leaves and sprouts into coarse chiffonade. There should be enough to make 2 cups. Peel and finely chop the garlic. Heat a large saute pan and coat it with olive oil. Add the broccoli raab, season with salt, pepper, and the hot pepper flakes, and fry over high heat until the broccoli raab is tender. Add the garlic and fry, tossing, for a few seconds.
When the onions are done, take them out of the oven and turn the heat up to 450 to 500 degrees F. Put a pizza stone in the oven. Roll out or shape a 12- to 14-inch disk of pizza dough and slide it on to a floured pizza peel or the back of a baking sheet. Lightly brush the dough with olive oil, leaving a 1/2 inch border dry. Evenly sprinkle the cheese on the oiled surface, spread the onions over, and top with the broccoli raab and the olives. Drizzle about 1 tablespoon olive oil over the pizza. Slide the pizza onto the preheated stone in the oven and bake from 5 to 10 minutes, until the crust is brown and crisp. Remove the pizza from the oven, sprinkle a few drops of lemon juice over it, slice, and serve.
Makes one 12-inch pizza.

 

Shredded Cabbage with fresh ginger, mint, & pink peppercorns
From: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins
"Salting cabbage brings out a silk-like texture without cooking. Enriched with fresh ginger, mint, and pink peppercorns this is a beautiful and unusual salad."

1 large green cabbage, finely shredded
3 tablespoons coarse (Kosher) salt
1 red onion, cut into thin rings
2 tablespoons finely minced fresh ginger root
1/2 cup fresh lemon juice
1/2 cup olive oil
1/2 cup chopped mint leaves
1 1/2 tablespoons pink peppercorns
Salt to taste

Sprinkle the cabbage with 2 tablespoons of the coarse salt in a large bowl. Let stand 4 hours. Cover with ice water and let stand for one more hour. Rinse and drain the cabbage.
When the cabbage has been standing for 3 hours, sprinkle the onion with the remaining 1 tablespoon coarse salt. Let stand for 1 hour. Cover with ice water and let stand for 1 more hour. Rinse and drain.
Combine the cabbage and onion in a large mixing bowl.
Whisk the ginger, lemon juice, and oil together. Pour over the cabbage and onion and toss.
Stir in the mint and peppercorns. Taste and add salt if necessary.
Refrigerate for several hours before serving.
10 to 12 portions

 

Rainbow Slaw with cabbage, carrots, onion, & chard
From: The Edible Salad Garden by Rosalind Creasy
For the dressing:
Juice of one lemon
2/3 cup white wine vinegar
1 teaspoon salt
3/4 teaspoon celery seeds
1/3 cup vegetable oil
3 to 4 tablespoons frozen apple juice concentrate
Freshly ground black pepper

For the salad:
8 cups finely sliced green cabbage (1 large head)
1 cup thinly sliced chard leaves
2 cups finely sliced carrots
1 small sweet onion, thinly sliced
1 cup thinly sliced red, white, or yellow chard stems

To make the dressing: In a small bowl, mix together the lemon juice, vinegar, salt, celery seeds, oil, apple juice concentrate, and pepper (to taste) and stir until the ingredients are fairly well blended.

To make the salad: Place the cabbage in the bottom of a large bowl. Creating a decorative pattern, arrange the chard leaves, then the carrots, then the onions, and finally the chard stems.
Pour the dressing over the slaw and serve. The salad may be refrigerated for a few hours, but the dressing separates, and the red chard stems lose some of their colors if the salad sits too long.
Serves 8 to 10.

 

Red cabbage cooked with apples
From: Cooking by the Garden Calendar by Ruth Matson
"Most good recipes call for bacon drippings, vinegar, and brown sugar, and this vegetable does require something fat, something sour, and something sweet to bring out its best qualities of taste and color. Our recipe follows this principle, but with ingredients that lift red cabbage to a new distinction. Red cabbage becomes Cinderella at the ball when the fat is butter; the sour wine; and the sweet, grape jelly. The taste is superb, and the color a rich ruby red."

1 small red cabbage
1 cup water
1/2 onion
1 big apple
salt and pepper
1 tablespoon butter
1/2 cup red wine
1/4 cup grape jelly

Chop or shred the cabbage and onion; pare, quarter and core the apple. Set all these to cook in 1 cup water. Add 1 teaspoon salt, a light sprinkling of pepper, the butter and wine, which should be of the burgundy type. Cover the pot and let the cabbage cook briskly for 1/2 hour. Then add the grape jelly. Ten minutes more completes the cooking, and the dish is ready for the table. Plenty for four.