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Split 2 butternut squash lengthwise down the middle. Remove seeds and bake at 350 for 30 minutes. You can fill the squash with a variety vegetables or fruit. Saute onion and chopped apples and combine with cottage cheese and cinnamon. Or saute onions and mushrooms and combine with cottage cheese, rice, and some herbs of your choosing. Stuff the squash and continue cooking covered for 20 minutes.
1 onion, chopped
1 tbsp oil
2 1/2 cups cooked brown rice
1 1/2 cups cottage cheese
1 egg, beaten
1/2 cup chopped parsley
3/4 cup raisins
1 tsp dill
3/4 tsp salt
5 -10 large swiss chard leaves
Preheat oven to 350 F. Sauté onion. Mix all ingredients except chard. Wash and dry chard and remove stems. Place 2 tbsp of filling on the underside of the leaf, a third of the way from the bottom. Fold over the sides of the leaf and roll up into a square packet. Place seam-side down in a greased casserole. Cover and bake for about 30 minutes. Bake any extra filling and serve with stuffed leaves.
1 squash
1 cup chopped onion
2 cloves crushed garlic
2 tomatoes
1/2 lb sliced mushrooms
1/2 tsp oregano
salt and pepper
1 cup ricotta cheese
1 cup grated mozzarella
1/4 cup chopped parsley
1 tsp basil
1 tsp thyme
1 cup bread crumbs ,1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
Slice the squash in half length-wise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 F for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms, and herbs, When onions are soft add freshly chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 qt. casserole. Top with lots of grated Parmesan. Bake at 375, uncovered, for about 40 minutes.
From: the Moosewood Cookbook
¼ lb. Fresh shitake mushrooms
½ large head or 2 small heads bok choy
salt
6 oz. thin dried soba noodles
2 tbsp. vegetable or peanut oil
3 garlic cloves, finely chopped
1-2 jalapeno peppers, halved lengthwise & thinly sliced
1 tbsp grated fresh ginger
1 green onion, thinly sliced
1 tbsp dark sesame oil
2 tbsp mirin
2 tbsp soy sauce
2 tbsp chopped cilantro
1 tsp toasted sesame seeds
Bring large pot of water to boil. Remove and discard mushroom stems; cut caps into ½ inch slices. If using small bok choy, slice stems lengthwise, leaving leaves and stems together. For large head, diagonally slice stems ¾ inch thick; slice leaves into 2 inch wide ribbons. When water boils, add 1 tsp. salt and noodles; boil 8-10 minutes, until just tender, then drain. Meanwhile, heat vegetable oil in large skillet, add mushrooms and ¼ tsp salt; sauté over medium heat 3-4 minutes. Add garlic, jalapenos, ginger, and bok choy; sauté 2 minutes. Reduce heat; add green onion, sesame oil, mirin, and soy sauce. Add noodles and heat through, taking care not to overcook bok choy. Remove from heat, toss with cilantro and salt to taste. Toast sesame seeds in dry skillet or hot oven several minutes, tossing often and sprinkle them on the dish. Makes 2-4 servings.
From: Field of Greens
2 cups chard leaves, steamed
1 cup buttermilk or soy milk
1 tsp chives
2 eggs, beaten
1 cup all-purpose flour
1 tsp baking powder
10-12 tbsp butter, melted
salt and pepper
Squeeze out excess liquid from chard. Transfer to a food processor together with buttermilk and chop finely. Add the onion and eggs and pulse on and off to combine. Mix flour, baking powder, and 4 tbsp butter. Let rest 1 hour. In medium skillet heat 2 tbsp butter over medium heat. Cook pancakes until bottom is lightly browned, turn with spatula, and cook other side until slightly browned. Serve warm, sprinkled with black pepper, top with smoked fish, or drizzle with melted butter. Nice with sour cream as well.
1 tbsp olive oil
3-5 cloves garlic
1 onion
2 cups eggplant
2 cups zucchini
1 green pepper
2-3 tomatoes
2 tbsp parsley
2 tbsp basil
salt and pepper
8-10 oz cheese-filled pasta
4 oz mozzarella
Heat oil in skillet and add garlic, onions, and eggplant and sauté for a few minutes, stirring constantly. Add other veggies, herbs, salt, and pepper. Stir well and cook over medium heat a few minutes more. Reduce heat and allow to cook until veggies are simmering. Cook pasta. Lightly oil a large casserole and line bottom with pasta, and cover with hot veggies. Top with grated cheese. Broil until nicely brown on top. Serves 6.
I first tasted this delightful stew in southern France. Almost all the ingredients can be found on the farm!
2 T olive oil
1 medium onion, chopped
2 bell peppers, cubed
1 medium zucchini or squash, cubed
1 eggplant, cubed
3 tomatos, chopped
1 clove of garlic (i like to add more)
fresh parsley, oregano, basil
Saute the onion, garlic and pepper until soft; stir in eggplant and squash; add tomatos and seasoning; cover and simmer for about 30 minutes. Voila! Serves 6.
3 medium sized potatoes
4 Tbsp vegetable oil
6 cloves garlic, minced
1 whole dried hot red pepper
1 tsp. whole cumin seeds
1 ½ cup freshly grated coconut
½ tsp ground turmeric
2 tsp ground cumin seeds
1 ¼ Lbs. Fresh ripe tomatoes, peeled and diced (or 1 16-20 oz can)
2 tsp salt
2 tsp sugar
1 tsp red wine vinegar
Peel the potatoes, then cut into ¾ inch dice and put into a bowl of cold water.
Heat the oil in a heavy 3 quart pot over a medium-high flame. When hot, put in the minced garlic. Stir for about 5 seconds. Now put in the red pepper and the cumin seeds. Stir for another 3 seconds. The garlic should brown slightly, the red pepper should darken, and the cumin seeds should sizzle. Lower the heat to medium, put in the grated coconut and stir it around for 10-15 seconds.
Drain the potatoes. Add them as well as the turmeric, ground cumin, tomatoes (including any juice that may have accumulated or the juice in the can), the salt, the 1 ½ cups water. Bring to a boil. Cover, turn heat to low, and simmer for about 45 minutes, or until potatoes are tender. Stir gently every 7-8 minutes during this cooking period.
Put in the sugar and vinegar.
Stir again and cook, uncovered, for 1 minute. Serves 6.
(Madhur Jaffrey's)
1 medium head of Chinese cabbage
3 leeks
garlic, mashed
3 potatoes (steamed and peeled)
2 tsp shoyu
1 tsp cider vinegar
Cut cabbage into strips, quarter leeks and potatoes and slice in 1/2-inch pieces. In a wok or a heavy skillet stir-fry cabbage and leeks over med. heat for 3-4 minutes. Add garlic; reduce heat and cook covered 5 minutes. Add potato and cook a few more minutes. Sprinkle with shoyu and vinegar.
4 cups raw parsnips, peeled and cut into chunks
1 onion, minced
1 Tbsp oil
1 tsp dried tarragon
2 eggs, beaten briefly
1 tsp salt
½ cup finely chopped walnuts
2 cups whole-grain bread crumbs
Steam parsnips until tender-10 or 15 minutes. While parsnips are cooking, sauté onion in oil. Add tarragon
Mash parsnips with potato masher (a few lumps are okay). Stir onion into mashed parsnips with egg, salt, and walnuts.
Preheat oven to 350 degrees F
Form parsnip mixture into patties, using about 1/3 cup for each. Spread half the bread crumbs on a greased baking sheet and place patties on crumbs. Press remaining crumbs on top. Bake for 20 minutes. Makes 12 patties.
12 oz pasta
3 tbsp olive oil
1/2 cup onion (or scallion)
1 tbsp chives
2 summer squash, sliced into 1/2" chunks
2 garlic cloves (or scapes)
1/4 cup basil
1 cup arugula
1/4 cup parsley
salt and pepper
parmesan cheese
In a medium skillet, heat 1 tbsp of olive oil. Add onion and saute for 3 minutes. Add squash and continue to cook for 5 more minutes. Add garlic and cook for 2 minutes. Turn off heat and set aside. Cook pasta. Drain, place in a large shallow serving bowl and toss with the remaining 2 tbsp olive oil, sauteed veggies, arugula, and fresh herbs. Season with salt and pepper. Pass the parmesan cheese, if desired.
2 bunches Chard
4 tbsp butter
1/3 cup chopped onion
1/2 tsp salt
pinch of sugar
3/4 cup milk
3 eggs, lightly beaten
1/2 tsp thyme
1 cup grated cheddar
1 cup cooked rice
1/2 tsp Worcestershire sauce
Preheat the oven to 350. Be sure the chard is well washed; shake dry. Heat the butter in a large skillet over medium heat. Add the onions and cook until slightly wilted, 3-4 minutes. Add the chard to the onions, sprinkle with the salt and sugar, and toss until the chard is wilted 3-4 minutes longer. Mix the milk, eggs, Worcestershire , and thyme in a large bowl. Stir in the chard mixture, rice, and all but 2 tbsp of the cheese. Pour the mixture into a buttered shallow baking dish, such as an 11x 7-inch rectangular dish, or a 9-inch round pan. Sprinkle with the remaining 2 tablespoons of cheese. Bake until the mixture is set, 20 to 25 minutes. Serve hot, cut into squares or wedges.
1 tsp olive oil
2 cloves garlic, minced
2 cups greens (chard, Chinese cabbage)
4-5 mushrooms, white or wild, chopped
1/2 cup lowfat ricotta cheese
1/2 cup shredded part-skim mozzarella
Sauté garlic and mushrooms in oil until soft. Add greens and cook until just wilted. Add ricotta cheese and heat over low flame until hot. Remove from heat. Stir in mozzarella cheese and serve over pasta.
2 Tbsp. olive oil
1 medium potato, cut into quarters and thinly sliced
1 medium onion, thinly sliced
4 cups chopped, rinsed, stemmed spinach
1 Tbsp. chopped fresh dill
salt and pepper to taste
4 large eggs, beaten
1/2 cup grated feta or Swiss Cheese
Heat the oil in a large skillet. Saute the potato and onion--covered, stirring frequently--for about 8 minutes, until they are tender and golden. Add spinach. When the spinach wilts, stir in the dill, salt if needed, and pepper. Pour the eggs over the vegetables, tilting the pan to distribute them evenly. Sprinkle on the cheese. Cover the pan and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.
To brown the top of the frittata: If your skillet is flameproof, simply place the frittata under a preheated broiler for about 2 minutes. Otherwise, carefully slide the frittata onto a plate and then flip it over, back into the skillet, to brown the other side. To serve, cut the frittata in half. Serves 2.
From: Moosewood Restaurant Cooks at Home
3 Tbsp. butter
1 Tbsp. olive oil
2 large onions, thinly sliced
2 large baking potatoes (~1 lb.), thinly sliced
2 medium turnips, thinly sliced
salt and pepper to taste
1 1/2 Tbsp. finely chopped fresh marjoram
1 1/2 cups grated Swiss cheese
2 Tbsp Parmesan cheese
1 1/2 cups milk
1/4 cup bread crumbs
1/3 cup chopped parsley
Preheat oven to 375. Grease an 8x11" shallow baking dish. Melt 1 Tbsp. butter and olive oil together in a large skillet. Saute onions slowly over low heat until golden brown, about 15 min.
In the baking dish, make an even layer using half the potatoes and turnips, seasoning with salt and pepper and a little of the marjoram. Layer with half the onions and half the cheeses. Dot with 1 Tbsp. of the butter. Make a second layer with the remaining ingredients in the same order. Pour milk over gently; top with bread crumbs and parsley. Bake covered for 45 min. Uncover and bake 15-20 minutes, until vegetables are tender and top is golden. Serves 6-8.
From 'More Recipes from a Kitchen Garden' by Renee Shepherd & Fran Raboff
2 tbsp olive oil
1 lg onion
1 lb ground beef
2 cloves of garlic
1 lb zucchini or garden squash
3 carrots
2 stalks celery
8 tomatoes, quartered
4 cup beef stock
1 tsp oregano
1 tsp basil
1 tsp salt
1 tsp sugar
1/2 cup elbow macaroni
1/4 tsp pepper
Sauté onion, garlic, and beef in olive oil for 5 minutes in a large soup kettle. Add vegetables, stock, and herbs to kettle and simmer uncovered for 1 - 2 hours. Add macaroni and pepper and cook 20 minutes. You can substitute rice for the noodles, and leave out the beef for a vegetarian version.
1 lb carrots, peeled, halved, and sliced
1 lb. turnips, peeled, halved, and sliced slightly larger than the carrots
2 cups chicken stock
2 tsp. sugar
2 Tbsp. butter
salt and pepper to taste
Place the carrots and turnips in a large, heavy saucepan with the chicken stock, sugar, butter, and salt and pepper. Cook them, partially covered, over medium heat until tender -- about 15 min. Check the seasoning. Sprinkle with chopped chives. Serves 4-6.
From: Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff. According to Renee and Fran, this is the recipe for those who usually don't like turnips...
1 lb sprouts
1 1/2 cups winter squash
1 onion minced
1 cup celery
1 tsp butter
2 tsp oil
1/4 cup whole wheat flour
2 cups milk
1/2 tsp marjoram
pepper and nutmeg
Steam sprouts and squash separately. Preheat oven to 350F. Sauté onion in butter and oil, add flour and cook slowly for 3 minutes. Add milk and spices, bring mixture to a boil and remove from heat. Arrange squash then sprouts in a baking dish, sprinkle chopped celery on top, pour sauce over veggies and top with a sprinkle of nutmeg.
1 peeled and cubed squash
5 cups water or stock
4 chopped onions
4 T butter1/3 cup white flour
3/4 cup cream
thyme to taste, 1/2 t. ginger, 1 T tamari, pepper
Combine squash and stock and cook for 25 minutes. Saute onions and thyme and add to squash. Puree until smooth and return to soup pot. In a fry pot, melt butter and add flour stirring 3 minutes. Add cream and wisk until blended. add to soup and simmer 25 minutes adding the rest of the ingredients.
1 whole chicken breast
1 tspn ginger root
1 clove garlic
1 scallion
In a wok or deep pan stirfry chicken briefly in 1-2 tbsp oil, until cooked through.
Add:
1/4 cup water
1 tbsp soy sauce
2 tbsp peanut butter
1 tbsp red wine vinegar
Simmer 5 minutes.
Add:
2 cups broccoli florettes and peeled stalks
1 cucumber, sliced
Cook until vegetables are crisp and tender - about 7 minutes. Serve over rice
From: Extending the Table...A World Community Cookbook
