from Easy Vegetarian Ingredients: 1 lb. carrots, peeled and chopped 6 TB butter 8 oz. spinach, chopped (about 2 cups) salt and pepper to taste Directions: Cook the carrots in a saucepan of lightly salted boiling water for about 20 minutes, or until tender. Drain well. Return the carrots to the pan and put over … Continue reading Carrot and Spinach Butter Mash
Green Leaf Salad
from FoodNetwork.com Ingredients: 2 tablespoons balsamic vinegar 1 garlic clove, pressed or minced 1/4 teaspoon salt Freshly ground black pepper 5 tablespoons olive oil 6 cups torn up green leaf lettuce, washed and spun dry 1 cup tornup radicchio, washed and spun dry 1/2 large Granny Smith apple, cut into 12 thin slices 2/3 cup … Continue reading Green Leaf Salad
Carrot and Daikon Slaw
adapted from From Asparagus to Zucchini, 3rd ed. Ingredients: 3-5 carrots, cut into matchsticks two 6" daikon radish, cut into matchsticks 2 tsp toasted sesame oil 1 TB canola oil 2 tsp unsalted rice vinegar 2 tsp sea salt 1/2 head radicchio Directions: Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season … Continue reading Carrot and Daikon Slaw
Fried Green Tomatoes
from AllRecipes.com Ingredients 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 5 green tomatoes, sliced 1/2 inch thick 1 cup crushed saltine crackers 2 eggs, beaten 1/2 cup butter Directions In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs … Continue reading Fried Green Tomatoes
Green Tomato and Egg Gratin
From Asparagus to Zucchini, 3rd ed. Ingredients: 1 1/2 c. chopped green tomatoes 6 hard-boiled eggs, sliced 5 TB butter, divided 3/4 c. soft bread crumbs 3 TB unbleached flour 1 1/2 c. low-fat milk Directions Preheat oven to 350. Alternate layers of egg slices and tomatoes in shallow baking dish. Melt 2 TB butter … Continue reading Green Tomato and Egg Gratin
Salsa Verde
From Asparagus to Zucchini, 3rd ed. Ingredients 1 lb. tomatillos, husked 1 lb. poblano chiles 1 yellow onion 8 serrano chiles, stemmed 6 garlic cloves 1/3 c. chopped cilantro 1 1/2 TB lime juice 1 tsp. sherry vinegar 1 tsp. molasses Directions Heat a gas grill or prepare coals for a charcoal grill. Grill tomatillos until … Continue reading Salsa Verde
Chow Mein
From Asparagus to Zucchini, 3rd ed. 1/4 c. vegetable oil 3 c. thinly sliced celery 1/2 tsp salt 1/4 tsp black pepper 2 tsp sugar 2 c. vegetable stock 1 1/2 TB corn starch 1/4 c. cold water 1/4 c. soy sauce 2 c. mung bean sprouts 2 c. slivered cooked tofu, chicken, turkey, or … Continue reading Chow Mein
Braised Celery with Black Olives
from 1,000 Vegan Recipes by Robin Robertson 1 pound celery 2 TB olive oil 1/3 c. dry white wine 1/3 c. vegetable broth salt and pepper, to taste 1/2 c. pitted kalamata olives, halved Directions: Trim and remove the strings from the celery ribs. Cut each celery rib into uniform pieces, about 1/2 inch wide … Continue reading Braised Celery with Black Olives
Garlic Potato Salad
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 6 c. new potatoes, cubed 3 cloves garlic or 6 scapes, minced 1 c. scallions or sweet onions, minced 1/4 c. olive oil 2 TB balsamic vinegar 2 tsp. fresh rosemary, chopped or 1 tsp. dried salt and pepper to taste Boil potatoes in … Continue reading Garlic Potato Salad
Chard Cheese Bake
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 1 lb. Swiss chard or spinach 4 eggs, beaten 1 c. milk 1 c. Swiss or other cheese, shredded 1 c. bread, cubed 1/2 c. scallions or sweet onions 1/4 c. Parmesan cheese Preheat oven to 375. Wilt chard/spinach over water until wilted and drain … Continue reading Chard Cheese Bake
