Source: From Asparagus to Zucchini 3rd ed. 1 medium seedless orange, peeled 2 eggs ½ c. vegetable oil ¾ c. brown sugar 1 tsp vanilla 2 c. grated fennel bulbs 2 ¼ c. flour 1 ½ tsp baking powder ½ tsp salt Preheat oven to 350°. Oil muffin cups. Puree orange in blender, then combine … Continue reading Fennel Orange Muffins
A funnel for fennel into your mouth
Source: Easy Vegetarian 8 oz potatoes 1 fennel bulb 8 oz mozzarella cheese ½ c. olive oil ¼ c. balsamic vinegar sea salt and pepper Cook the potatoes in a large saucepan of boiling water until just tender, about 15-20 minutes. Drain and let cool. When the potatoes are cold, cut them in half and … Continue reading A funnel for fennel into your mouth
Cream of Celery Soup
Source: The Zen Monastery Cookbook 2 medium-sized potatoes, peeled and diced 1 c. finely minced onion or scallions 4 c. chopped celery 1 tsp. celery seed 1 c. minced celery 1 c. milk or soymilk, warmed (to prevent separation) 3 c. water a pinch of white pepper 1 ¼ tsp salt Saute the onion and … Continue reading Cream of Celery Soup
Eggplant Burgers
Source: Simply in Season 2 TB oil 2 tsp wine vinegar or balsamic vinegar 1 tsp Dijon mustard ¼ tsp salt ¼ tsp pepper Whisk together in a small bowl. 1 Large or two small eggplant Cut crosswise into ¼” thick slices to make 12-16 slices. Brush with the oil mixture. Place on grill over … Continue reading Eggplant Burgers
Eggplant Papoutzakia
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
