Root Soup

2 turnips
2 potatoes
2 carrots
2 parsnips
2 onions
1/2 cup parsley
1/2 cup barley or rice 4 cups broth
1 tbsp basil
2 dashes of cayenne
1/8 tsp curry powder
salt to taste
1 tbsp of dill

Grate the roots by hand or in a food processor. Put the grated vegetables in a a large saucepan. Add the parsley, barley, broth, and basil and bring the soup to a boil. Reduce the heat, cover and simmer for about 1 hour. Check periodically and add water if needed.Stir in the seasonings to taste. Sprinkle with dill before serving.

Raw Fennel with Lemon Dressing

1 medium fennel bulb
3 tbsp lemon juice
1/4 cup olive oil
1/4 tsp salt
1/4 tsp sugar
freshly ground black pepper
2 tbsp chopped parsley

Trim the bottom from the fennel bulb. Quarter it lengthwise and cut out any hard core. Slice the quarters crosswise 1/4 inch thick and transfer to a mixing bowl. Toss the fennel with the lemon juice; then add the olive oil, salt, sugar, a generous sprinkling of pepper, and chopped parsley. Toss well to combine; chill for about 30 minutes. Correct seasonings and serve chilled.

Ratatouille Bake

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.

Ratatouille

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.

Quick Beet Greens

1 bunch beets w/ greens
1 clove garlic, minced
2 tbsp olive oil
2 tbsp sunflower seeds

Toss beets with greens, garlic, and oil in large sauce pan or skillet. Cover and sauté until greens are just wilted. Add a splash of water if necessary to prevent greens from sticking to the pan. Toast sunflower seeds in a dry skillet or hot oven several minutes, tossing often and stir into greens. Serves 4.

Potatoes and Tomatoes Cooked with Fresh Coconut

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)

Potato and Cabbage Dish

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.
 

Portuguese Kale Soup

2 cups cooked kidney beans (1 can)
2 cups cooked chick peas
3 cups chopped tomatoes
garlic to taste
1 large potato chopped small
4 cups kale, packed and roughly chopped
1 tsp basil
1 tsp oregano
2 cups thinly sliced chorizo (Portuguese sausage) or kielbasa
salt and pepper to taste

Mix all ingredients, add water, vegetable or beef stock to 2" above ingredients. Simmer 45 min.
 

Polish Tomatoes

about 6 firm, ripe tomatoes
1 small onion, minced
some sweet basil, some dill, a little parsley
salt & pepper
4 Tbs. Olive oil
4 Tbs. wine vinegar

Thickly slice the tomatoes. Put them in a bowl with the onion, herbs, and salt & pepper. Toss until slices are evenly coated with herbs. Now add oil & vinegar, and toss again. Serve well-chilled. (Excellent with hot, creamed dishes, with quiche, or with omelettes.)

From 'The Vegetarian Epicure, Anna Thomas, 1972, Vintage Books)

Pickled Daikon

1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
1 pound daikon radish
1/4 cup kosher salt

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

From Food Network

Parsnip Patties

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.

Pamela's Fresh Pea Soup

1 tbsp butter
1 tbsp olive oil
1 large onion, chopped
1 small head of lettuce, shredded
a hand full of fresh spinach
1 tbsp chopped parsley
5 cups fresh young shelling peas
5 cups chicken stock
1/4 cup uncooked white rice
2 tsps sugar
salt and pepper to taste
1/4 cup finely chopped fresh mint
1 cup milk
fresh mint sprigs

Heat butter and oil in pot, add garlic, sauté. Add lettuce, spinach, and parley, cook and stir until vegetables wilt. Add peas and 3 cups of stock. Cover pot, bring to a boil, then reduce and simmer 5 minutes. Remove from heat. In food processor, process in batches until coarsely processed. Return to pot, add remaining stock, and bring to boil. Add rice, reduce heat and cook for 15 minutes. Add sugar, salt, pepper, mint, and milk. Heat slowly, stirring until soup is hot. Do not boil. Garnish with mint sprigs. Makes about 7 cups.

 From Shepherd's Garden Seed Catalog

Onion Soup

6 Tbsp. butter
5 cups thinly sliced yellow or white onions
2 small cloves garlic, minced
1/2 tsp. dry mustard
dash of thyme
1 quart stock or water
1 Tbsp. tamari
3 Tbsp. dry white wine
salt and pepper to taste
1 tsp. honey (optional)
croutons
grated cheese

Heat butter in saucepan; add onions and garlic and cook over medium heat until brwn and tender. Stir in mustard and thyme, then add remaining ingredients except croutons and cheese. Cover and cook slowly, at least 30 minutes. Top with croutons and cheese. Makes 4-6 servings.

From: Moosewood Cookbook

Mushroom, Snow Pea, and Spinach Salad

1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup tarragon vinegar
1 tsp minced fresh tarragon or 1/2 tsp dried
1/2 tsp Dijon mustard
salt and pepper
1 1/4 lb snow peas, strings removed
1 bunch spinach, stemmed
8 ounces fresh mushrooms, sliced
4 large radishes, thinly sliced

Whisk oil, vinegar, tarragon and mustard in a small bowl. Add salt and pepper to taste. Bring large pot of salted water to boil, add snow peas, blanche for 45 seconds. Drain, run peas under cold water, drain again. Combine peas, spinach, mushrooms, and radishes in large bowl. Toss salad with dressing to lightly coat. Serve remaining dressing on the side. 6 servings.

From: Bon Appetit, 1991

Pasta with Summer Squash, Arugula, and Fresh Herbs

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.

Lombardy Minestrone

2 tbsp olive oil
1 leek, sliced
1 cup celeriac, diced
3 cups butternut squash, peeled and cubed
2 cups kidney beans, soaked and simmered until soft
2 cups tomatoes, diced
4 cups swiss chard, chopped
6 cups water or stock
1 tsp herbes de Provence (marjoram, rosemary, sage, thyme)
salt and pepper to taste
2/3 cups uncooked long grain brown rice

Heat oil in deep coverd pan. Add leek and celeriac, stirring occasionally until soft. Add squash, cook a couple of minutes, stir once or twice. Add remaining ingredients. Cover, bring to a boil. Stir in rice. Reduce heat and simmer, covered for 1 hour. Stir occasionally.

From Ibby Gemmil

Lentil Soup

1 cup brown lentils
3 cloves of garlic
1 onion, sliced
1 small winter squash, sliced
2 celery stalks, sliced 3" piece of dulse or wakame
6 c. water salt and pepper to taste

Boil and simmer lentils for about 15 minutes. Add sea vegetable and onion. Simmer 15-20 mins. Add celery, squash, and garlic. Simmer 10-15 mins. or until lentils and vegetables are soft and even creamy. Season to taste with herbs and/or salty seasoning.

From: the Quick and Easy Organic Gourmet, by shareholder Leslie Cerier

Lemony Carrot and Radish Salad

1 lemon, juiced
2 lg carrots, grated
1 6-7-inch piece of daikon, grated
1/2 tsp sea salt

Combine and mix all together.optional: Add fresh chopped parley, watercress, or mizuna. You can also dress the salad with rice vinegar, tamari and rice vinegar, or a little flax seed oil.

Leek and Tomato Topping

1/3 cup tomatoes, chopped
1 tbsp olive oil
2 garlic cloves
3 leeks
1 tbsp red wine
1/4 cup chopped basil
1/2 tsp salt & pepper

Heat oil in a skillet over medium heat. Add garlic and leeks, stirring frequently for 5 minutes. Add the wine and tomatoes. Cook for 5 more minutes until leeks are tender. Remove from heat. Toss in the basil and sprinkle with salt and pepper. For a wonderfully flavorful pizza spread topping directly on crust, top with smoked Provolone and freshly grated parmesan. Bake until golden. This topping can also be used with pasta or as a lasagna filling.

From: Rolling Prairie Cookbook

Gorgeous Beet and Apple Salad

4 med sized beets, cooked, & cubed
1 green apple, cubed
1/2 c red onion, slivered
1 tbsp oil
1 tsp balsamic vinegar
1/4 tsp salt
1 tsp mustard 1tbsp shallots
1/4 tsp sugar or honey

Toss beets, apples, and red onions together in a medium sized bowl. Mix remaining ingredients to create the dressing. Pour over vegetables and toss to mix well. Chill. Serves 4.

 from: Rolling Prairie Cookbook