Source: Barbara Kingsolver: Animal, Vegetable, Miracle 2 pounds eggplant olive oil 2 medium onions garlic as desired 2 large tomatoes, diced 2 teaspoons nutmeg salt and pepper to taste 6 ounces grated or sliced mozzarella Set oven to 350 degrees. Slice eggplant lengthwise and sauté lightly in olive oil. Remove from skillet and arrange in … Continue reading Eggplant Papoutzakia
Thai Eggplant Dip
Source: From Asparagus to Zucchini 3rd ed. 2 medium eggplant 4 cloves garlic 1 Tb fresh ginger, minced (optional) 2 Tb soy sauce 2 Tb rice vinegar 1 Tb sesame oil 1 Tb fresh cilantro or parsley, minced ½ tsp crushed red pepper flakes salt to taste pita bread, chips, etc. to serve Cut off … Continue reading Thai Eggplant Dip
Au Gratin Cabbage
Source: Simply in Season Preheat oven to 350°. 2 c. cabbage, shredded ½ c. carrots, shredded 1/3 c. green/sweet onion, chopped Saute until crisp-tender in a skillet or wok Transfer to greased 1-quart baking dish ½ c. milk 1 egg 3 tb. Cheese, shredded Combine in small bowl and pour over vegetables. Garnish with 1 … Continue reading Au Gratin Cabbage
How to Freeze Green Beans
In case your dinner table can’t keep up with our supply of fresh beans, here’s an easy way to freeze them and enjoy them later, assuming our bean plants ever stop producing. Break off the inedible ends of the beans. Bring a large pot of water (and a pinch of salt) to a rapid boil. … Continue reading How to Freeze Green Beans
Sage-Roasted Squash
Source: From Asparagus to Zucchini 3rd ed. 3 or 4 medium squash 2 Tb olive oil 2 Tb chopped fresh sage, or 1 Tb. Dried 1 Tb garlic, minced salt and pepper Heat oven to 350°. Cut squash and zucchini into 1” dice, toss with other ingredients. Roast until tender, about 15 to 20 minutes. … Continue reading Sage-Roasted Squash
Vichyssoise
Adapted from The Zen Monastery Cookbook 2 onions, chopped 1 lb. potatoes, cut into chunks 1 lb. zucchini or other squash diced a large handful of cooking greens (spinach, kale, collards, or chard), stemmed and chopped (if desired) 4 c. water 1 ½ tsp ¼ c chopped fresh basil (or ½ tsp dried) 1/8 tsp … Continue reading Vichyssoise
Pinto Beans & Collard Greens & Hungry Teens
Source: WorldsHealthiestFoods.com 1 onion, chopped 4 cloves garlic, chopped 1.5 lb collard greens 3 T. vegetable broth, plus ½ c. later 15 oz can of diced tomatoes, drained 15 oz can of pinto beans, drained 2 T. lemon juice 1 T. olive oil sale and pepper Remove stems from collard greens, rinse and chop into … Continue reading Pinto Beans & Collard Greens & Hungry Teens
Spanish Greens
Source: From Asparagus to Zucchini 3rd ed. 2 T. olive oil 3 cloves garlic, smashed 1 lb collards (or chard, spinach, kale) salt and pepper ¼ c. golden raisins 3 T. toasted pine nuts Heat oil over high flame in a large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. … Continue reading Spanish Greens
Mustard Macaroni
Source: KalynsKitchen.blogspot.com 2 c. dry macaroni noodles 1 bu. Mustard greens, Mizuna, or Arugula 1 tsp. Minced garlic 1 bu. Scallions (optional) zest from 2 lemons 3 T. olive oil 1/3 c. grated parmesan cheese Cook pasta in a large pot of salted water for 9-10 minutes, or per instructions. Reserve ¼ c. of the … Continue reading Mustard Macaroni
Mustard Greens with Garlic Mayo
Source: CookThink.com Garlic Mayo: 3 Egg yolks 1 tsp Dijon mustard 1 small clove garlic, peeled ¼ tsp. Cayenne pepper 2 Tb lemon juice 1 c. olive oil salt and pepper Combine egg yolks, mustard, garlic clove, cayenne and lemon juice in a food processor. Start the processor and add a stream of oil to … Continue reading Mustard Greens with Garlic Mayo
Fox & Fawn Farm 