From Better Homes and Gardens: Vegetarian Recipes 2 c. shredded fontina or mozzarella cheese (8 oz) ½ c. grated Parmesan or Romano cheese 2 TB snipped fresh basil 3 c. water 1 c. yellow cornmeal 1 c. cold water 1 tsp salt 1 TB margarine or butter, melted 1. In a medium mixing bowl stir … Continue reading Cheese and Basil Polenta with Tomato-Basil Sauce
Garden Gazpacho
From the Star Tribune, 22 July 2010 Ingredients 2 lb. tomatoes, washed, seeded 1 red bell pepper 1 green or yellow pepper 3 cucumbers, divided 1 large shallot, peeled 2 garlic cloves, peeled 2 TB olive oil 2 TB red wine vinegar or sherry vinegar 1 TB hot red pepper sauce 1 ¾ c. tomato … Continue reading Garden Gazpacho
Fresh Tomato and Basil Pasta
Simply in Season from Simply in Season Ingredients 4 large cloves garlic, minced 2 lb. tomatoes, chopped/seeded/drained ½ c. fresh basil, chopped ¼ c. olive oil 1 tsp salt 1 lb. whole wheat pasta shells or ziti Directions 1. Combine all ingredients except for the pasta and let stand at room temperature for 1-2 hours. … Continue reading Fresh Tomato and Basil Pasta
Pesto
from SimplyRecipes.com Ingredients 2 cups fresh basil OR arugula OR mizuna leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts, sunflower seeds, or walnuts 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste Directions 1. Combine the basil in with the pine … Continue reading Pesto
Swiss Chard Quiche
from The Angel Valley Organic Farm website Ingredients 1 bunch chard or beet greens 1 bunch scallions or one or two of the sweet onions (use the "greens" and all!) garlic (however much suits your fancy) 1-1/2 cups milk or half & half 3 eggs 1/4 cup Parmesan cheese salt & pepper, to taste 9-inch … Continue reading Swiss Chard Quiche
Swiss Green Beans
Adapted from The Enchanted Broccoli Forest Ingredients 1 lb. fresh, whole beans, cleaned and destrung for the dressing: 3 TB fresh lemon juice 2 larges cloves garlic 1/3 c. olive oil 1 TB red wine vinegar ½ tsp. crushed tarragon ½ tsp dried dill weed ½ tsp. salt black pepper to taste 2 tsp dark … Continue reading Swiss Green Beans
Russian Beet Salad
Adapted from The Enchanted Broccoli Forest Ingredients 4 beets ¼ c. apple cider vinegar 1 garlic clove, crushed 1 tsp. honey 6 scallions, including greens, minced ½ medium cucumber, seeded and finely chopped 1 hardboiled egg, chopped 1 TB fresh dill, minced, or 1 tsp. dried dill 1 c. mixed sour cream and yogurt salt … Continue reading Russian Beet Salad
New Potato Salad with Scallions
From The Star Tribune, 17 June 2010 Ingredients 2 lb. new potatoes 2 tsp salt ½ c. olive oil 2 TB cider or wine vinegar 2 or 3 garlic cloves, crushed 2 TB Dijon mustard Black pepper to taste 2 c. chopped scallions 2 TB fresh dill or parsley Salad mix Directions Rinse and scrub … Continue reading New Potato Salad with Scallions
Soba Noodle Salad w/ Mizuna
from DaniSpies.com Ingredients 2 cups Mizuna leaves, washed, stemmed, and chopped 2 carrots, cut into diagonal slices 4 thinly sliced scallions, white and green parts ½ cup of thinly sliced radishes 2 cups of cooked Soba noodles 1 tablespoon of toasted sesame oil 1 tsp ground ginger 1 clove minced garlic or 1 garlic scape … Continue reading Soba Noodle Salad w/ Mizuna
Roasted Parsnips
Source Simply Organic, by Jesse Ziff Cool 1 lb. parsnips, peeled and cut into 3” sticks 2 medium leeks, cleaned and sliced into ½” rounds 2 TB olive oil 2 garlic cloves, minced 1 tsp fresh chopped oregano ¼ tsp salt ¼ tsp black pepper Preheat oven to 375°. Put the parsnips and leeks into … Continue reading Roasted Parsnips
