Garlic Scape Pesto

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼- inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiana
½ teaspoon salt
black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiana to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an airtight container in the refrigerator. Make some pasta, eat it with this. Yum.

Brussels Sprout-Squash Casserole

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.

Carrot and Parsley Salad

3 ½ cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 Tbsp. Fresh lemon juice
¼ cup vegetable oil
½ tsp. Salt
Plenty of freshly ground black pepper to taste
Variations: add 1 tbsp of chopped mint or chives; or 1 tsp of ground cumin.

Combine the carrots, parsley, garlic, lemon juice, oil, salt, and pepper in a serving bowl and toss well.
Carrot and Parsley Salad can be made ahead and refrigerated, covered, until serving time. It will keep nicely for 2 or 3 days. Makes 6 servings.

From:  Moosewood Cooks at Home

Butternut Bevy

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.

Bang Bang (Broccoli) Chicken

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

Broccoli and Bok Choy Stir-Fry

1 tbsp peanut oil
1 red bell pepper, julienned
1 green bell pepper, julienned
1 bunch of green onions, chopped
I cup broccoli florets
1 two-inch piece of ginger, grated
pinch of salt & pepper
1 lb. bok choy, shredded
2 tbsp sherry
1 tbsp soy sauce

Heat oil in wok or deep skillet. Stir-fry peppers, green onions, broccoli, ginger, salt and pepper until broccoli softens slightly, 3-4 minutes. Add bok choy and sherry, cook 2 minutes. Sprinkle with soy sauce. Serve immediately. 2 servings.

From: Vegetarian Gourmet

Bread and Butter Pickled Onions

6 medium onions

Brine:
1 cup white vinegar
2 quarts water
1 Tbsp. sat

Pickling Mixture:
2 cups white vinegar
2 cups sugar
1 Tbsp. salt
3 Tbsp. mustard seed
1 Tbsp. celery seed
1/4 tsp. curry powder

Peel onions, cut in half crosswise, then into 1/4-inch strips. Separate onions into strips and place in a bowl, covering with brine mixture. Let stand several hours or overnight.

In a 4 or 5 quart saucepan, combine pickling ingredients and bring to a boil over medium heat, stirring until sugar is dissolved. Boil 2 minutes. Remove the onion strips from brine, draining well. Add them to the hot pickling mixture, leaving 1/2 inch headroom before sealing with 2-piece lids. Store in the refridgerator for a week, allowing flavors to blend. (It stores well in the fridge). Makes about 8 half-pints.

 From: Recipes From A Kitchen Garden

Braised Hakurei Turnips

6 Hakurei turnips, tops removed
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce

Trim turnips and peel with a vegetable peeler.
(1) Cut the turnips into sixths and
(2) place them in a saucepan with the remaining ingredients.
(3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve, great with steamed or roasted fish.

Borscht (Beet Soup)

2 cups peeled beets (boil enough to loosen skins)
1 1/2 cups carrots
1 cup onion
1 tbsp butter
2 cups vegetable or meat stock
1 cup shredded cabbage
1 tbsp vinegar
salt and pepper

Cube or chop beets, carrots, and onions, and simmer for 20 minutes in stock. Add rest of ingredients and simmer another 20 minutes. Serve with sour cream, cottage cheese, or yogurt.

Bok Choy Soup

1 tsp butter
½ cup minced leek or onion
4 garlic cloves, minced
4 baby bok choy, thinly sliced
8 cups chicken/vegetable stock
2 large potatoes, peeled and diced
2 tsp dried chervil (optional)
2 tsp dried marjoram
1 carrot, peeled and grated
3 oz. Dry vermicelli
salt & pepper

Place butter and ¼ cup water in soup pot, add leeks and garlic and cook slowly until beginning to brown. Add bok choy, broth, and 2 cups water; bring to boil. Add potatoes, chervil, marjoram, and carrot. Simmer for 25 minutes. Add vermicelli; cook 10 minutes. Add salt and pepper to taste. 8 servings.

From: The good-for-You Garlic Cookbook

Blue Cheese Dressing

1 oz. Blue cheese
1 Tbsp oil or mayonnaise
2 Tbsp cottage cheese
¼ cup buttermilk salt and pepper
a drop of pressed garlic
(chopped scallions, chives, or cilantro)
makes ½ cup

Beets with Horseradish-Dill Butter

1 bunch of beets, diced into large pieces
2 tbsp butter
2 tbsp horseradish
1 tbsp cider vinegar
1 tbsp chopped dill

Steam beets in a covered medium-size saucepan for 30 minutes, or until tender. Drain, peel skins, and place in a serving dish. Keep warm. Melt butter in a small saucepan, then stir in remaining ingredients. Pour mixture over beets and toss well.

from: The Cook's Garden

Beet Burgers

2 cups grated beets
2 cups grated carrots
½ cup grated onions
1 cup cooked rice
1 cup toasted sunflower seeds
½ cup toasted sesame seeds
2 eggs, beaten
2 tbsp soy sauce
1 cup grated cheddar cheese
3 tbsp flour
¼ cup oil
minced fresh/dried garlic, cayenne, & fresh/dried parsley to taste

Toast sunflower and sesame seeds in dry skillet or hot oven several minutes, tossing often. Mix ingredients, form into patties, and bake at 350 degrees. Unless patties are very large, it should not be necessary to turn them. Makes 6-8 burgers.

from: Rose Valley Farm Food Book

Baked Winter Squash with Apples

1 1/2 lbs uncooked winter squash peeled and cut into cubes
1/2 lb fresh cranberries
2-3 apples, chopped
1/4 cup raisins
juice and grated peel of 1 small orange
1 1/4 tbsp maple syrup
dash of salt & cinnamon

Preheat oven to 350F. Combine squash, cranberries, apples, and raisins in a small buttered casserole dish. MIx juice, orange peel, maple syrup, and salt together. Pour over squash mixture. Lightly dust with cinnamon, cover, and bake until squash is tender, approx. 30 - 45 minutes. Serves 4

Baked Eggplant with Garlic

Pour some olive oil on a baking pan. Clean garlic and press (or cut) cloves into olive oil. I use up to one clove per eggplant! Slice eggplant in half and lay cut side down on the olive oil/garlic. Bake uncover at 375 for an hour or until flesh of eggplant is completely soft. Scoop out eggplant insides with a chunk of fresh bread (or if you're fancy a piece of chicory). This is a heavenly delight!

From Farmer Dan!

Asian Style Spinach Salad

1 pound fresh spinach (1 large bunch) washed and stems trimmed

Dressing:
1 clove garlic, minced
1 Tbsp. minced fresh ginger
1/4 cup choppped scallions
1/4 cup chopped cilantro
2 Tbsp. rice vinegar
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 tsp. sugar
1/8 tsp. sesame oil
1/4 cup peanut oil

Place spinach leaves in a large salad bowl. Thoroughly combine all dressing ingredients in a food processor or blender. Add oil in a steady stream, processing until well blended. Toss dressing with spinach, garnish with mint leaves and/or peanuts and serve. Serves 4.

From: More Recipes from Kitchen Garden

Arugula Salad

2 tbs balsamic vinegar
1 tsp Dijon mustard
1 clove garlic
1/2 cup olive oil
2 cups salad mix
1 cup arugula
1/2 lb. mushroom, sliced
1 sweet red pepper, cut into thin strips

In a small bowl whisk together vinegar, mustard, and garlic. Add oil in a slow, steady stream, whisking until well blended. Let mixture stand in bowl for 5 to 10 minutes to allow flavors to meld. Wash salad mix and arrange on four salad plates. Distribute arugula among plates. Arrange sliced mushrooms and peppers on top. Drizzle salad dressing over each salad just before serving.

Arugula and Potato Soup

3 tsp butter
2 onions
2 leeks
1 1/2 lbs. of potatoes
2 1/2 cups of broth or water
1/3 cup milk, 2 bunches of arugula
1/8 tsp ginger
1/8 tsp nutmeg

Saute onions, leeks for about 20 minutes. Add chopped potatoes, broth, ginger and nutmeg. Bring to a boil and allow to simmer partially covered for 30 minutes. Puree half the solids and return to soup. Add milk and bring to a boil. Add steamed arugula and cook an additional few minutes! Serve nice and hot with yummy bread.

Brussels Sprouts Salad

3 tbsp lemon juice, divided
1 ½ cups sliced Jerusalem artichokes or carrots
1 large celeriac, peeled & cut into bite-sized pieces
4 small leeks, white part only, chopped
1 lb Brussels sprouts, trimmed
3 tbsp olive oil
1 tbsp fresh grated lemon zest (optional)
salt and pepper
2 tbsp chopped parsley

Combine 1 tbsp of the lemon juice and 3 cups of water in medium bowl Add Jerusalem artichoke and celeriac; cover and chill until it is time to dress salad. Cook leeks in 1 inch of boiling water until tender but not slimy, about 5 minutes. Drain, saving the water. Bring water back to boil; steam Brussels sprouts over it until tender-crisp, 8-10 minutes. Place leeks and Brussels sprouts in serving bowl. Drain and add Jerusalem artichokes and celeriac to bowl. Toss with olive oil, remaining 2 tbsp lemon juice, lemon zest, and salt and pepper to taste. Cover and chill about 1 hour. Garnish with parsley. 4 servings.

From: Winter Harvest Cookbook

African Pineapple Peanut Stew

1 cup chopped scallions
2 cloves garlic, minced
1 tbsp vegetable oil
1 bunch kale or chard, sliced crosswise 1" thick
2 cups undrained crushed pineapple
1/2 cup peanut butter
1 tbsp Tabasco sauce
1/2 cup chopped cilantro
salt to taste

 In a covered saucepan, sauté the scallions and garlic in the oil. Add the pineapple and its juice and bring to a simmer. Stir in the greens, cover and simmer for about 5 minutes, until tender. Mix in the remaining ingredients and simmer for 5 minutes. Add salt to taste and serve on rice, millet, or couscous.