// https://www.geeksforgeeks.org/making-a-div-vertically-scrollable-using-css/ // special styles stay here in this page */ ?>
Turn the page

Asparagus mimosa

The {Page-Turner-Cookbook} featuring

vegetarian

136 recipes
Afghani bolani - potato and green onion stuffed flatbread
Allumette potatoes
Almondine potatoes
Asparagus mimosa
Asparagus sauce
Asparagus with lime
Asparagus with orange and endive salad
Asparagus with truffle broth
Avocado dip with mint on tortilla chips
Baked carrot terrine
Baked spaghetti squash with spinach and cheese
Balsamic potato salad
Barley supper salad
Basic hummus
Berny potatoes
Black bean and corn wonton appetizers
Black bean and corn wontons
Black bean and mango salsa
Black bean burritos
Black beluga lentil and coconut curry soup
Braised red cabbage
Broccoli apricot and red pepper salad
Broccoli cauliflower casserole
Broccoli cauliflower gratin
Broccoli rabe with parmesan cheese
Bruschetta orzo salad
Butternut squash and caramelized onion flatbread
Carrot ginger soup
Carrot timbales
Cauliflower au gratin
Cauliflower patties
Cauliflower soup Dubarry
Celery chestnut and apple soup
Celery root and mashed potatoes
Chestnut stuffing with onion and currant
Chickpea tahini soup with harissa roasted peppers
Corn and black bean salad
Corn and jalapeno pancakes with tomato salsa
Cream of asparagus soup
Creamed spinach
Creamed spinach with mushrooms
Crispy onion rings
Croquette potatoes
Duchess potatoes
Eggplant and tomato with chevre
Eggplant caponata
Eggplant caviar molds
Eggplant papeton
Eggplant-walnut paté
Fiddleheads and black olive salad
fidleheads with asparagus and new potatoes
Fried chickpea salad
Fried green tomatoes
Gallo pinto
Garlic flavored fiddleheads
Garlic roasted potatoes
Garlic-layered potatoes
Garlic-roasted potato skins
Gnocchi alla romana
Gratin dauphinois
Green herb sauce for dipping asparagus
Green mango salad
Grilled tomatoes kebabs
Grilled vegetable stacks
Herb roasted potatoes
Kale and brussels sprout salad with walnuts parmesan and lemon-mustard dressing
Kale fritters
Leek patties
Lentil salad with corn and red onion
Lentils mini burgers
Marinara sauce
Marinated cauliflower
Marinated onions
Mashed butternut squash
Mediterranean farro salad
Mixed cabbage salad
Moroccan spiced chickpea soup
Onion braid
Onion parmesan gratin
Oven dried tomato and black olive tians
Parmesan sage polenta sticks
Parsnip oven-fries with curry dipping sauce
Pasta e fagioli with butternut squash and sage pesto
Polenta with roasted tomatoes and shallots
Potage parisien
Potato cake
Potato crepes
Potato eggplant tart
Potato galette
Potato galette with wild mushrooms
Potato latkes
Potato macaire
Potato pancakes
Potatoes fondantes
Provençal three-grain soup
Prune kumquat sticky pudding with armagnac toffee sauce
Puree of celery root
Red pepper bisque
Risotto with mushrooms asparagus and spring peas
Roasted asparagus
Roasted brussels sprouts with red pepper
Sautéed potatoes
Savoyarde potatoes
Shaved asparagus salad
Smoked salmon omelet
Socca Farinata torta-di-ceci cecina
Southern-style collard greens
Spaghetti squash pesto with tomatoes
Spaghetti Squash with Roasted Tomatoes
Spaghetti with creamy garlic and leeks
Spaghetti with Roasted Cherry Tomato Sauce and Basil
Spicy baked beans
Spicy oven-roasted potatoes
Spicy seared lemongrass tofu
Spinach and ricotta naan pizzas
Sticky tofu stir-fry
Summer salad
Sweet potato burgers
Tomato tart tatin
Tomatoes with peppers and stewed eggplants
Tri-color salad
Tuscan kale salad
Vegetable and herb orzo salad
Vegetable lasagna
Vegetable ragout with parmesan and balsamic vinegar
Vegetable-chickpea chili
Vegetable-chickpea chili with almonds
Vegetarian chili
Vegetarian minestrone
Vegetarian shepherds pie
Vidalia onion fritters
Waldorf salad coleslaw
Warm red cabbage slaw with red onion and apple
Watercress endive salad with roasted pears and roquefort
Wild rice with apricot and almond salad
Winter three-grain soup

Afghani bolani - potato and green onion stuffed flatbread  Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:20 minutes

For the dough:
3 1/2 cups all-purpose flour (580g)
1 teaspoon salt
2 tablespoons vegetable oil
1 1/4 cups water (300g)
For the filling:
1 1/2 pounds (680g) baking potatoes
2 cups (140g) packed sliced green onion
2 cups, (60g) packed cilantro
1/2 cup (60g) chopped green pepper or to taste
1 teaspoon black pepper
1 teaspoon salt or to taste
2 tablespoons olive oil
Additional oil for shallow frying

Afghani bolani - potato and green onion stuffed flatbread

Preparation:

For the dough:
Combine flour, salt, and oil in the bowl of a food processor. Process until the dough comes together in a ball. It should not be too sticky or too dry. You may use a little more or less water than 300g.
Remove the dough from the processor and knead on a floured counter to form a ball. Wrap in plastic and let rest about 20 minutes.
For the filling:
Wash potatoes, prick with a fork, and microwave until soft, approximately 10 minutes depending on the size of your potatoes. Potatoes are done when you can easily pierce them with a knife and they feel soft.
When the potatoes are cool enough to handle, remove the skins and coarsely mash with a fork.
Roughly chop the cilantro.
In a skillet, heat olive oil.
Sauté green pepper for 3 minutes.
Add green onion and sauté for 5 minutes over medium heat.
Turn off the heat and stir in chopped cilantro, salt, and pepper.
Gently stir in the potatoes.
To form the bolani:
Divide the dough into 8 equal pieces and roll into balls. Keep them covered on the counter while you roll them out.
Divide the filling into 8 equal portions.
Roll out a ball of dough on a lightly floured surface to form an 8-9 inch circle.
Put a portion of filling on the top half of the circle, leaving a half inch border around the edges.
Fold the bottom half up over the top half and seal the edges, pressing firmly all around the edge to seal it. A little water may help to seal the dough.
Repeat with the remaining balls of dough.
To shallow fry:
Heat 2 tablespoons oil in a large skillet on medium high.
One by one, shallow fry the bolani one one side until golden brown. Flip and fry on the other side until golden brown. Press down gently on the edges of the bolani while cooking to ensure that they brown evenly.
Place cooked bolani on a metal rack.

Allumette potatoes  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:20 minutes

4 pounds baking potatoes
Oil for frying
Salt to taste

Allumette potatoes

Preparation:

Peel and wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well.
Deep fry in batches at 350 degrees until potatoes are cooked, but not brown.
At serving time, increase oil temperature to 375 degrees. Fry potatoes in batches, until golden brown.Sprinkle with salt. Serve hot.

Almondine potatoes  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

2 pounds potatoes
3 ounces butter, soft
3 egg yolks
salt and pepper to taste
1/4 teaspoon grated nutmeg

For breading:
3 eggs, beaten
2 tablespoonsoil
1/2 cup flour
1 cup fresh breadcrumbs
1 cup sliced almonds
oil for frying

Almondine potatoes

Preparation:

Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
In a large saucepan, combine potatoes with butter, egg yolks, salt, pepper, and nutmeg. Using a wooden spoon, mix well over medium heat until mixture thickens.
Spread mixture onto a greased baking sheet. Cover with plastic wrap, and refrigerate until cold.
Shape duchess potato into small logs, (1 inch round by 3 inches long).
Dip in beaten egg mixed with oil. Coat in flour, and roll in breadcrumbs and sliced almonds combined. Deep Fry at 350 degrees until golden brown

Asparagus mimosa  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

3 pounds fresh green asparagus
2 hard-cooked eggs, peeled
2 tablespoons chopped parsley
1 cup herb-vinaigrette dressing

Asparagus mimosa

Preparation:

Peel and trim the asparagus.
Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes or until just tender.
Gently remove asparagus from boiling water and cool in ice cold water. Drain on paper towels, and set aside.
Separate egg yolks and whites. Wash egg whites in cold water. Drain on paper towel and set aside. Finely chop egg yolks; set aside in a small bowl. Chop egg whites and save in a bowl.
Arrange asparagus on a serving platter. Sprinkle egg yolk and egg white and parsley over asparagus.
Serve cold with the herb-vinaigrette.

Asparagus sauce  Print Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time:10 minutes

12 asparagus spears
2 tablespoons unsalted butter
4 small scallions (green onions), chopped
to taste, salt and ground white pepper
2 tablespoons heavy cream

Asparagus sauce

Preparation:

Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.

Asparagus with lime  Print Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time:6 minutes

2 pounds asparagus trimmed
2 tablespoons olive oil
1 teaspoon grated lime rind
2 tablespoons lime juice
2 teaspoons liquid honey
1/4 teaspoon salt
pinch pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
2 tablespoons diced sweet red pepper

Asparagus with lime

Preparation:

In large skillet, simmer asparagus in salted boiling water for 6 minutes or just until tender.
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.

From Canada Living Test Kitchen

Asparagus with orange and endive salad  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:4 minutes

2 1/2 cups diagonally sliced asparagus
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste

Asparagus with orange and endive salad

Preparation:

To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.

Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.

Asparagus with truffle broth   Print Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time:8 minutes

1/4 cup chicken stock
1/4 cup peanut oil
2 1/2 ounces chopped black truffles
2 pounds asparagus, trimmed
1 tablespoon unsalted butter, melted

Asparagus with truffle broth

Preparation:

In a small bowl, whisk together stock, oil and truffles.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.

Avocado dip with mint on tortilla chips  Print Recipe

Serves: 6

Preparation time: 25 minutes

1/3 to 1/2 cup (75 to 125 mL) reduced-fat sour cream
2 tsp (10 mL) freshly squeezed lime juice
1 large garlic clove, minced
1 tbsp (15 mL) chopped fresh mint
¼ tsp (1 mL) salt
Dashes of hot sauce to taste
2 large ripe avocados
1 bag (230 to 300 g) tortilla chips

Avocado dip with mint on tortilla chips

Preparation:

1. In a medium bowl, stir 1/3 cup (75 mL) sour cream with juice, garlic, mint, salt and hot sauce. (If making ahead, this mixture can be covered and refrigerated for up to a day.)

2. Cut avocados in 2; remove stones. Using a knife without a sharp point, score flesh into ¼-inch (5-mm) dice right down to leathery skin. Scoop flesh out into sour cream mixture. Mix, breaking up avocado dice as little as possible. Add more sour cream, tablespoonful by tablespoonful, as needed to achieve a thick yet creamy consistency.

3. This keeps well for up to half a day if plastic wrap is pressed directly onto dip surface and refrigerated. Pile mixture into a serving dish; garnish with sprigs of mint. Serve with tortilla chips.



Baked carrot terrine  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:2 hours

1 pound carrots
1 tablespoon butter
2 cloves garlic, minced
1 onion, chopped
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
pinch nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
2/3 cup 2% evaporated milk

Baked carrot terrine

Preparation:

Grease 8x4-inch loaf pan.
Line bottom with parchment or waxed paper; grease paper. Cook carrots until softened, drain. Let cool.
In nonstick skillet, melt butter over medium heat; cook garlic and onion, stirring until very soft.
Let cool completely. In food processor or blender, purée onion mixture, carrots, lemon rind. Lemon juice, nutmeg, salt and pepper until smooth; transfer to large bowl.
Whisk together eggs and evaporated milk. Add to carrot mixture, blending well.
Pour into prepared pan, smoothing top. Cut rectangle of parchment to fit directly on top of mixture.
Place loaf pan in large pan. Pour in boiling water to come halfway up side of loaf pan.
Bake in 350 degree oven for about 1 1/4 hours or until center of terrine is firm to the touch and knife inserted in center comes out clean.
Remove loaf pan from water; peel off top paper. Run knife around sides of pan. Let stand 10 minutes.

Baked spaghetti squash with spinach and cheese  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:2 hours

6 cups cooked spaghetti squash (from about 1 large squash)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
3 Tbsp flour
2 cups 2% or skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
3 Tbsp tomato salsa
4 oz reduced fat cheddar cheese
salt and pepper, to taste
4 cups (about 4 oz) baby spinach, steamed for 3 minutes
1/4 cup grated parmesan

Baked spaghetti squash with spinach and cheese

Preparation:

Preheat the oven to 375ºF.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.

Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and chopped baby spinach, pour into a baking dish and sprinkle with tomato salsa and Parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.

Balsamic potato salad  Print Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time:15 minutes

3 pounds new little red potatoes
1/2 cup slivered oil-packed sun-dried tomatoes
3 tablespoons capers
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons sun-dried tomato oil
1 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh oregano or basil

Balsamic potato salad

Preparation:

Cook potatoes in pot of boiling salted water until tender. Drain and let cool; cut in half. Add tomatoes and capers.
Whisk together vinegar, olive oil, sun dried tomato oil, mustard, salt and pepper; toss with potato mixture.
Let stand for 10 minutes. Sprinkle with oregano.

Barley supper salad  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:1 hour

3 cups vegetable stock
1 cup pearl barley
1 bay leaf
2 carrots, chopped
2 stalks celery, chopped
4 green onions
1/2 green pepper
1-19 ounce can red kidney beans

Dressing:
1/4 cup vegetable stock
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon dried thyme
1/3 cup olive oil
1/4 cup chopped fresh parsley

Barley supper salad

Preparation:

Combine stock, barley and bay leaf. Bring to boil; reduce heat, cover and simmer for 40 minutes.
Stir in carrots and celery; cook for 5 minutes or until stock is absorbed and barley is tender.
Discard bay leaf; transfer to large bowl. Fluff with fork. Meanwhile, chop onions and green pepper; drain and rinse beans. Add to barley mixture.
Dressing:
Whisk together stock, vinegar, mustard, basil and thyme; whisk in oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.

Basic hummus  Print Recipe

Serves: 6

Preparation time: 1 hour

Cooking time:40 minutes

1 1/4 cups dried chickpeas
1 teaspoon baking soda
6 1/2 cups water
1/2 cup tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 tablespoons ice cold water or thick yogurt
Salt
Good quality olive oil, to serve (optional)

Basic hummus

Preparation:

The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight or up to 2 days
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and salt to taste.
Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.


Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
This hummus will keep in the refrigerator for up to three days.

Berny potatoes  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:15 minutes

8
2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
1 tablespoon chopped truffles
1/2 cup toasted sliced almonds

Berny potatoes

Preparation:

Preheat oven to 375 degrees.
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
Transfer to a saucepan, and combine with butter, egg yolks, salt, pepper, and nutmeg. Mix well over medium heat for 3 to 4 minutes. Stir in chopped truffles, and sliced almonds.
Cool potato mixture until it becomes easy to handle.
Shape into pancakes 3 inch round by 1 inch thick. Arrange on a greased baking sheet. Bake 8 to 10 minutes, or until golden brown.

Black bean and corn wonton appetizers  Print Recipe

Serves: 12

Preparation time: 10 minutes

Cooking time:10 minutes

36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream

Black bean and corn wonton appetizers

Preparation:

Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until lightly golden brown.
Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

Black bean and corn wontons  Print Recipe

Serves: 16

Preparation time: 20 minutes

Cooking time:10 minutes

36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream

Black bean and corn wontons

Preparation:

Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4-inch by 1-inch, pressing against bottom and side.
Bake 8 to 10 minutes or until lightly golden brown. Remove from pan; cool on wire rack.
Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups.
Top each with 1/2 teaspoon sour cream.

Black bean and mango salsa  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:15 minutes

1 cup red onion, chopped
2 teaspoons olive oil
1 jalapeño, minced
1 cup fresh mangoes, diced
2-15 ounce canned black beans
1 teaspoon coriander, dried
1 teaspoon cumin, dried
2 tablespoons white wine vinegar
1/2 cup fresh cilantro, chopped

Black bean and mango salsa

Preparation:

Heat a non stick pan until very hot. Add oil. Saute onion until it begins to soften. Add jalapeño. Mix well. Rinse beans, and strain. Stir beans and mangoes into the onion mixture. Heat and simmer for 5 minutes. Add coriander, cumin, and vinegar. Heat through. Stir in cilantro.

Black bean burritos  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

For the mango salsa:
2 ripe mangoes, peeled and
chopped
1/2 red onion, chopped
1 tablespoon finely chopped
fresh cilantro leaves
1 tablespoon freshly squeezed
lime juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground
black pepper

For the black beans:
2 teaspoons olive oil
1/2 red onion, chopped
3 medium tomatoes, diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon salt
2 (15-ounce) cans black
beans, drained and rinsed
6 large romaine lettuce leaves
6 whole-grain tortillas (warm)
1/4 cup shredded low-fat
Monterey Jack cheese

Black bean burritos

Preparation:

Make the mango salsa:
1. In a large bowl, toss together the mango, red onion, cilantro, lime juice, olive oil, salt, and pepper.
Set aside.
Make the black beans:
1. In a medium sauté pan over moderate heat, warm 1 teaspoon olive oil. Add the red onion and
sauté until translucent, about 5 minutes. Add the tomatoes, cumin, oregano, and salt. remove the
mixture from the heat and let cool for a few minutes. Transfer the tomato mixture to a blender and
pulse until smooth with some lumps.
2. In a medium sauté pan over moderate heat, warm the remaining teaspoon olive oil. Add the beans
and the tomato purée and cook until thickened, about 10 minutes.
3. To assemble burritos, arrange 1 large romaine lettuce leaf on top of each tortilla and top with a
scoop of the black bean and tomato mixture. Sprinkle with cheese and wrap the burritos with the salsa
inside, on top, or on the side of the burrito.

Black beluga lentil and coconut curry soup  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

1 small cauliflower, washed and divided into small heads
2 tsp coconut oil, solid
2 cups onions, finely chopped
5 garlic cloves, finely minced
1-inch piece of ginger, grated
1/4 tsp ground turmeric
pinch grated nutmeg
1/4 tsp chili powder
1/4 tsp ground coriander
1 tsp garam masala
1/2 tsp paprika
1 lb (450g) can plum tomatoes, chopped
1 qt. hot vegetable stock
4 oz (120g) black beluga lentils
4 cups sweet potatoes, chopped into medium-sized chunks
2 cups (475 ml) can coconut milk

For the yogurt dressing:
1 cup 240 ml plain yogurt
1/2 cup cucumber, grated
10 mint leaves, chopped
pinch of salt

Black beluga lentil and coconut curry soup

Preparation:

Preheat the oven to 200 C. (400 F). Place the cauliflower in a baking dish, drizzle with coconut oil, and roast for 30 to 40 minutes, or until golden. While cauliflower is cooking, in a large pan, cook the onions, garlic, and ginger in 2 teaspoons coconut oil for about 10 minutes, then add all the spices, and cook over low heat for a few minutes more.
Add the tomatoes, stock, lentils and sweet potatoes, cover, and reduce the heat to a low simmer. Cook for about 30 minutes, stirring occasionally to make sure the bottom doesn't burn and that you have enough liquid. Top up with water if needed. Add the coconut milk and continue to cook until the lentils and sweet potatoes are very soft. Add the cauliflower to the sauce in the pan.

To make the dressing, place all the ingredients in a bowl and mix together well. Cover and keep in the fridge until needed. Serve the curry with the rice and the yogurt dressing.

Braised red cabbage  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:1 hour

1 tablespoon oil
1 medium onion, sliced
2 1/2 pounds head red cabbage
1 1/2 cups red wine vinegar
2 cups water
to taste, salt and pepper

Braised red cabbage

Preparation:

Quarter, core and shred cabbage. Rinse under cold water. Heat oil in a dutch oven.
Add onions and sauté for 2 to 3 minutes. Stir in cabbage. Add vinegar, water, salt and pepper. Bring to a bubble; lower heat to simmering. Cover.
Cook 15 minutes for crisp tender cabbage, or 1 hour for well done. Add water if necessary.
I cook the cabbage for over an hour. Use with pork and ham, roast goose, or as is.
Note: Sliced apples can be added to cabbage while cooking.

Broccoli apricot and red pepper salad  Print Recipe

Serves: 5

Preparation time: 10 minutes

Cooking time:10 minutes

4 cups broccoli florets
1 cup thinly sliced carrots
1 small red pepper, cut into thin strips
3/4 cup sliced water chestnuts
1/2 cup chopped red onion
1/2 cup chopped dried apricots
1/3 cup raisins

Dressing:
1/4 cup chopped fresh parsley
1/4 cup each light mayonnaise and sour cream
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
freshly ground pepper to taste

Broccoli apricot and red pepper salad

Preparation:

Steam broccoli and carrots until tender crisp; drain and rinse under cold water; drain well.
In a serving cowl, combine broccoli, carrots , red pepper, water chestnuts, red onion, dried apricots and raisins.
Whisk together parsley, mayonnaise, sour cream, lemon juice, garlic and pepper.
Pour over salad; toss to coat. Cover and refrigerate. Serve chilled

Broccoli cauliflower casserole  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

1/3 cup dry breadcrumbs
2 tablespoons finely shredded extra sharp cheddar cheese
2 cups small broccoli florets
2 cups small cauliflower florets
vegetable cooking spray
1 tablespoon melted butter
1 tablespoon coarse grained mustard
1/4 teaspoon white pepper

Broccoli cauliflower casserole

Preparation:

Combine breadcrumbs and cheddar cheese; stir breadcrumb mixture well.
Steam broccoli and cauliflower, covered, until vegetables are crisp-tender. Drain vegetables, and place in a 1 1/2 quart casserole coated with vegetable cooking spray.
Combine the butter, mustard, and white pepper; drizzle over vegetables and toss well.
Sprinkle vegetables with the breadcrumb mixture, and bake at 425 degrees until thoroughly heated.

Broccoli cauliflower gratin  Print Recipe

Serves: 4

Preparation time:25 minutes

Cooking time:45 minutes

1 (3-pound) head cauliflower, cut into large florets
1 to 1 1/2 pounds broccoli, cut into medium florets
Kosher salt
8 tablespoons plus 2 tablespoons unsalted butter
1/2 cup bleached all-purpose flour
4 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere or Comte cheese, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Broccoli cauliflower gratin

Preparation:

Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain well.
Add the broccoli to the boiling water. Cook until just tender, about 5 minutes. Drain the broccoli in a colander. Rinse under cold running water to cool. Drain well.
Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1/2 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and broccoli on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Bake for 25 to 30 minutes, until the top is browned. Serve hot.

Broccoli rabe with parmesan cheese  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

2 pounds broccoli rabe
1/4 cup extra-virgin olive oil
5 garlic cloves, peeled and coarsely chopped
5 tablespoons freshly grated Parmesan cheese or Asiago cheese

Broccoli rabe with parmesan cheese

Preparation:

Wash and drain broccoli, discarding tough stems. Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain and immerse in a bowl of ice water to cool. Drain again;
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté about 2 minute. Add broccoli rabe and sauté until heated through. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine.
Season with salt and pepper to taste. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.

Bruschetta orzo salad  Print Recipe

Serves: 2

Preparation time: 15 minutes

Cooking time:None

3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil

Bruschetta orzo salad

Preparation:

Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Butternut squash and caramelized onion flatbread  Print Recipe

Serves: 4

Preparation time:1 hour

Cooking time:1 hour

Roasted Butternut Squash
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste

1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)

Butternut squash and caramelized onion flatbread

Preparation:

Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.

Carrot ginger soup  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:30 minutes

3 ounces butter
1 medium onion, peeled and slced
3 ounces flour
8 cups chicken broth
1 pound carrots, peeled and sliced
1 tablespoon sliced ginger
1/2 cup milk
salt and pepper to taste

Carrot ginger soup

Preparation:

In a saucepan melt butter. Add onion. Mix for a minute. Do not brown. Pour chicken broth. Mix well with roux. Add sliced carrots and sliced ginger. Simmer for 30 minutes.
Puree soup in a blender. Strain. Add milk. Season to taste with salt and pepper. Serve hot.

Carrot timbales  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:20 minutes

1 pound carrots, peeled
1 teaspoon butter
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon nutmeg, ground
2 eggs
2 egg whites
1/2 cup light cream
2 teaspoons roux (½ butter, ½ flour)
1/2 cup parsley, chopped
1/2 cup basil, chopped

Carrot timbales

Preparation:

Cut carrots into small pieces.
Cook in butter, broth and salt Drain carrots. Save the cooking liquid. Puree carrots in a food processor.
Season with nutmeg. Beat in the eggs and cream. Pour carrot mixture in individual buttered molds.
Bake at 400 degrees F for 20 minutes, or until mixture is firm. Bring the cooking liquid to a boil in a saucepan.
Thicken with the roux.
Mix in the chopped herbs.
Unmold the carrot timbales on warm plates. Pour a tablespoon of sauce over each carrot. Decorate with a sprig of herb. Serve hot.

Cauliflower au gratin  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

3 pounds cauliflower, cleaned, cut into 2-inch florets
1/4 cup butter
1/2 cup chopped onion
1/4 cup flour
4 cups boiling milk
salt and pepper to taste
1/8 teaspoon grated nutmeg
1 1/2 cups grated Swiss cheese
1 teaspoon melted butter

Cauliflower au gratin

Preparation:

In a kettle of salted boiling water, cook the cauliflower florets for 3 to 4 minutes, or until tender. Drain cauliflower, and plunge into ice cold water to stop the cooking. Drain cauliflower. Pat dry, and transfer to a buttered 2-quart baking dish.
Preheat oven to 350 degrees. In a saucepan, cook the onion in 3 tablespoons of butter over moderate low heat, stirring until it is softened. Stir in the flour and cook the roux over low heat, stirring, for 3 minutes. Add milk and whisk over moderate heat until the sauce thickens. Simmer the sauce for 10 minutes. Season with salt, pepper and grated nutmeg. Pour the sauce over cauliflower. Sprinkle the cheese over the sauce. Pour butter over cheese. Bake until sauce in golden brown, 15 to 20 minutes
cauliflower with cheddar sauce:
A variation of this recipe uses the cream sauce with the addition of 1 1/2 cups grated cheddar cheese, and dry breadcrumbs sprinkled over the top of cauliflower.

Cauliflower patties  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:10 minutes

1 medium cauliflower
2 large eggs
1/2 cup cheddar cheese, grated
1/2 cup panko or corn meal
1/2 teaspoon cayenne pepper
salt to taste
olive oil

Cauliflower patties

Preparation:

Cut cauliflower into florets and steam until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne and salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Cauliflower soup Dubarry  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:70 minutes

5 ounces butter
8 ounces leeks ( white part), chopped
5 ounces flour
2 1/2 quarts water
1 pound cauliflower, cut into small pieces
1 pound veal bones
6 egg yolks
3/4 cup heavy cream
1 cup milk

Cauliflower soup Dubarry

Preparation:

In a soup pot, melt butter and add he leeks. Stir over medium heat for 5 minutes. Do not brown. Add the flour and cook slowly for 5 minutes. Whisk in the water.
Add the cauliflower and veal bones. Cover and simmer for 1 hour.
Combine the egg yolks with the heavy cream. Boil the milk and whisk into the egg yolk mixture. Strain.
Skim the butter off the top of the soup.
Remove the bones, puree and strain soup.
Add the egg yolk and milk mixture, mix well and season.
For garnish add cooked small bunches of cauliflower and chopped chervil leaves.

Celery chestnut and apple soup  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

2 tablespoons extra-virgin olive oil
1 medium onion, peeled, trimmed and thinly sliced
1 medium leek, white part only, trimmed, thinly sliced, washed and dried
2 McIntosh apples, peeled, cored and cut into ½-inch cubes
10 ounces celery root, peeled and cut into cubes
1 bay leaf
1 sprig thyme
Pinch of freshly grated nutmeg
Salt and freshly ground white pepper
Pinch of celery salt
3/4 pound peeled fresh chestnuts from 1 ¼ pounds chestnuts in shells, or 3/4 pound dry-packed bottled or vacuum-sealed peeled fresh chestnuts
2 quarts homemade unsalted chicken stock or store-bought low-sodium chicken broth
1/2 cup heavy cream

Celery chestnut and apple soup

Preparation:

1) Heat the oil in a stockpot or large casserole over medium heat. Add the onion, leek, apples, celery root, bay leaf, thyme, nutmeg, salt and pepper and cook, stirring occasionally, for about 10 minutes, or until the onions and leeks are soft but not colored. Add the chestnuts and chicken stock and bring to the boil. Lower the heat to a simmer and cook, skimming the surface regularly, 35 to 40 minutes, or until the chestnuts can be mashed easily with a fork. Add the heavy cream and simmer 5 to 10 minutes more, then discard the bay leaf and thyme.

2) Purée the soup until smooth using a blender, food processor or hand-held immersion blender, then pass it through a fine-mesh strainer. At this point, you should have about 2 quarts of soup. If you have more, or if you think the soup is too thin – the soup should have the consistency of a velouté or light cream soup – simmer it over medium heat until thickened. Taste and, if necessary, adjust the seasoning. (The soup can be cooled completely and stored in a covered jar in the refrigerator for 3 to 4 days or frozen for up to a month. Bring the soup back to a boil before serving.)

3) Place a few chestnuts in a pan and let cook on a medium heat. Add some soup (about 2 tablespoons) and let the mixture cook with the chestnuts (about 5 minutes). Top the soup with the chestnuts and serve hot

Celery root and mashed potatoes  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

2 tablespoons lemon juice
1 celery root (about 1 pound)
4 medium potatoes, peeled
4 cloves garlic, peeled
1/2 cup whipping cream
2 tablespoons butter
salt and pepper to taste
1/4 cup chopped fresh parsley

Celery root and mashed potatoes

Preparation:

Fill a large bowl with ice water and add lemon juice. With sharp knife, peel celery root; cut into 2-in chunks, dropping them into the water and lemon juice as you go. (This stops the celery root from discoloring.)
Cut potatoes into 2-in chunks. Drain celery root. In large saucepan, combine celery root, potatoes, garlic and enough water to cover them. Bring to boil. Reduce heat to medium-low; cook, covered, 20 minutes or until celery root and potatoes are very tender. Drain well; return vegetables to saucepan. Place over low heat to dry out slightly, shaking saucepan occasionally.
Heat butter and cream in small saucepan; transfer to large bowl. Add vegetables to cream mixture and cream until smooth and creamy. Season with salt and pepper to taste; stir in parsley.
Transfer to heated serving dish; serve immediately.

Chestnut stuffing with onion and currant  Print Recipe

Serves: 12

Preparation time: 15-20 minutes

Cooking time:15 minutes

10 cups 1/4-inch dice seven-grain bread, about 1 pound
2 large onions
1 stick butter
1 pound canned whole chestnuts
3 1/2 cups chicken broth
1 cup dried currants
1 cup packed fresh parsley leaves
1 teaspoon chopped fresh sage leaves
1/2 teaspoon chopped fresh thyme leaves

Chestnut stuffing with onion and currant

Preparation:

Preheat oven to 325 degrees. In a large shallow baking pan toast bread until just dry.
Peel and slice onions. In a large heavy skillet cook onions in butter over moderate heat, stirring occasionally, until golden brown. Rinse canned chestnuts. Chop parsley.
In a large bowl, toss together bread, onions, chestnuts, currants, broth, herbs, and salt and pepper to taste and cool completely.
Stuffing may be made a day ahead and chilled, covered.

Chickpea tahini soup with harissa roasted peppers  Print Recipe

Serves: 4

Preparation time:10 minutes

Cooking time:40 minutes

2 medium red peppers
1 tsp (5 mL) harissa paste
2 tbsp (30 mL) olive oil
1 1/2 cups (375 mL) onion, finely chopped
1/2 cup (125 mL) celery, finely chopped
2 tbsp (30 mL) garlic, finely chopped
1/2 tsp (2 mL) cumin seeds
2 tsp (10 mL) smoked paprika
4 cups (1 L) vegetable or chicken stock
1 tbsp (15 mL) fresh thyme, finely chopped
1 can (540 mL) chickpeas, drained and rinsed
2 cups (500 mL) peeled and finely diced
sweet potato
3 tbsp (45 mL) tahini paste
Plain kefir or yogurt to drizzle for garnish
(optional)

Chickpea tahini soup with harissa roasted peppers

Preparation:

1 On a hot grill or under a broiler, roast
peppers until charred on all sides. Let cool,
peel off skin and discard seeds. Slice roasted
peppers into strips and toss together with
harissa in a small bowl. Set aside.
2 In a large pot, heat olive oil over medium-­
high heat. Add onions and celery, and cook
for 10 minutes. Stir in garlic, cumin seeds and
smoked paprika, and cook for 1 minute.
3 Add stock to the pot along with thyme,
chickpeas, sweet potato and tahini paste.
4 Bring to a boil, then cover and simmer over
low heat for 25 minutes.
5 Ladle soup into four bowls and garnish with
harissa roasted peppers and a drizzle of kefir
or yogurt.

Corn and black bean salad  Print Recipe

Serves: 4

Preparation time:15 minutes

1/2 cup sheep’s milk feta
3 tbsp (45 mL) white wine vinegar
1/4 cup (50 mL) olive oil
1 tsp Dijon mustard
2 cans black beans (540 mL each), rinsed and drained
2 cups grape tomatoes, halved lengthwise
2 cups frozen corn, thawed and rinsed
1/2 cup fresh basil, coarsely chopped
1 cup red pepper, finely chopped
1/4 cup red onion, finely chopped
Salt and freshly ground pepper to taste

Corn and black bean salad

Preparation:

1. In a large bowl, break up feta with a fork. Whisk in vinegar, olive oil and mustard.

2. To the same bowl add black beans, grape tomatoes, corn, basil, red pepper and onion. Stir well, season to taste with salt and pepper, and serve.

Corn and jalapeno pancakes with tomato salsa  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

2 cups fresh or canned corn kernels
3 fresh jalapeno chili peppers seeded and minced
2 cloves garlic finely chopped
1 red bell pepper seeded deribbed and finely diced
6 green onions white part and 2 inches of the tender green tops thinly sliced
2 eggs
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon baking powder
salt to taste
2 tablespoons fresh lime juice
1 1/2 cups milk
freshly ground pepper

FOR THE TOMATO
1 1/2 cups diced tomatoes
1/4 cup finely chopped red onion
1 fresh jalapeno or serrano chili pepper seeded and minced
2 tablespoons fresh lime juice
5 tablespoons chopped fresh cilantro
to taste salt and freshly ground pepper
1/3 cup vegetable oil
1 1/4 cups sour cream

Corn and jalapeno pancakes with tomato salsa

Preparation:

Cook corn kernels in lightly salted water for 1 minute. Drain, transfer to large bowl and cool. Add the chili peppers, garlic, bell pepper and green onions, mix well and set aside.
In a mixing bowl, whisk the eggs, flour, cornmeal, baking powder, 1 teaspoon salt and the lime juice. Add the milk and mix well to form a smooth batter.
Add to the corn mixture and stir to mix. Season to taste with more salt if needed, and pepper. Let stand at room temperature for 30 minutes.
To make the tomato salsa, stir together the tomatoes, red onion, chili pepper, lime juice, cilantro and salt and pepper to taste.
In a large frying over medium heat, warm 2 tablespoons of the oil.
Working in batches, spoon the batter into the pan to form pancakes 3 inches in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides.
Transfer to paper towels to drain. Repeat with the remaining batter, adding oil as needed to prevent sticking.
Place the pancakes on a platter or individual plates and top with the sour cream and salsa.

Cream of asparagus soup  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:10 minutes

4 tablespoons unsalted butter
2 cups chopped yellow onions
3 tablespoons flour
2 quarts chicken stock
2 pounds asparagus spears
1/2 cup light cream

Cream of asparagus soup

Preparation:

Melt the butter in a large pot and simmer the onion until very soft. Add a little water to steam onion and avoid browning. Stir often.
Stir in flour to blend. Add chicken stock. Whisk and bring to a boil. Simmer soup for 10 minutes.
Meanwhile, trim the asparagus spears, discarding the tough woody ends. Wash and chop spears into 1/2-inch pieces and cook in salted boiling water until tender. Drain and cool under cold water.
Place asparagus in a blender, mixing in batches, and puree adding a little water if necessary. Strain asparagus puree through a strainer. Reserve in a bowl.
Cool soup, and puree in a blender. Strain and return to a soup pot.
To serve hot:
At serving time, heat soup and asparagus puree in separate pots.
Just before serving add the green asparagus puree to soup. If serving into individual soup plates, swirl the green puree in soup to get a decorative effect.
To serve cold:
Spoon soup in into individual soup plates, swirling spoonfuls of the asparagus puree into the soup.

Creamed spinach  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:12 minutes

2 pounds cooked spinach, chopped
to taste salt, pepper, grated nutmeg
5 ounces butter
1 cup heavy cream
12 puff pastry fleurons (crescent-shaped puff pastry)

Creamed spinach

Preparation:

In a saucepan, heat the spinach with butter. Season to taste with salt, pepper, and nutmeg.
Meanwhile, boil the cream until it is reduced to half. Arrange spinach in a dome on serving platter.
Pour cream over. Surround with fleurons. Serve hot.

Creamed spinach with mushrooms  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

3 bunches spinach, each about 3/4 pound
Kosher salt and freshly ground black pepper to taste
2 tablespoons butter
2 ounces shitake mushrooms, stemmed and chopped
2 tablespoons minced shallots
3 tablespoons all-purpose flour
1 1/2 cups milk, warmed
Pinch cayenne pepper

Creamed spinach with mushrooms

Preparation:

Wash spinach thoroughly and remove any thick or blemished leaves. Put with boiling water into a large pot or wok.
Over medium heat, cook, stirring, until just wilted, about 5 minutes. Drain and gently squeeze out excess moisture. Chop, season with salt and pepper, and set aside. You should have about 3 cups.
Put butter in a large, heavy-bottomed saucepan over medium heat. When foaming stops add mushrooms and shallots. Cook, covered, until both wilt, about 3 to 4 minutes. Add flour and stir a few minutes, making sure flour is fully incorporated.
Add milk and bring to a simmer, stirring with a whisk.
Season with salt, pepper, and cayenne pepper and cook until thickened, about 5 minutes. Add spinach and cook, stirring gently until heated through.

Crispy onion rings  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:15 minutes

2 medium Spanish onions
1 cup milk or buttermilk
3/4 teaspoon salt
1/2 teaspoon Spanish paprika
1/2 teaspoon garlic salt
a pinch cayenne
1 cup all-purpose flour
1/4 teaspoon ground pepper
vegetable oil for deep-frying

Crispy onion rings

Preparation:

Peel and cut the onions into 1/4-inch thick slices; separate into rings. In shallow bowl, stir together milk or buttermilk and ½ teaspoon of the salt; add onion rings and soak for 30 minutes, stirring occasionally.
In a bag, combine flour, remaining salt and pepper. Add onion rings in batches and shake to coat.
In deep-fryer or large saucepan, heat 2 inches oil to 375 degrees. Deep-fry rings, in batches without crowding for about 3 minutes or until golden brown.
Drain and keep warm on paper towel-lined baking dish in 250 degree oven

Croquette potatoes  Print Recipe

Serves: 8

Preparation time:30 minutes

Cooking time:15 minutes

2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg

for breading:
3 eggs, beaten
2 tablespoons oil
1/2 cup flour
2 cups fresh breadcrumbs g

Croquette potatoes

Preparation:

Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
Cool the prepared mixture and shape into small logs, (1 inch round by 3 inches long).

Coat the logs in flour, dip and cover in beaten egg mixed with oil and roll in breadcrumbs.
Deep fry at 350 degrees F. until golden brown.

Duchess potatoes  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:10 minutes

2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg

Duchess potatoes

Preparation:

Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
Spoon the potato mixture into a pastry bag fitted with a -inch sawtooth tip. Pipe potato mixture into small mounds onto a buttered baking sheet.
Bake 8 to 10 minutes, or until golden brown.

Variations:
MASAGRANS:
Shape potato duchess into patty shells. Bake
POTATO GALETTES:
Shape potato duchess in 2 to 3-inch rounds cakes, or into rectangular shapes.
POTATO MARQUISE:
Potato duchess mixed with tomato paste and paprika.
BERNY POTATOES:
Add to duchess potato, chopped truffles, and sliced almonds

Eggplant and tomato with chevre  Print Recipe

Serves: 6

Preparation time: 25 minutes

Cooking time:40 minutes

1 small eggplant (3/4 lb)
2 teaspoons coarse salt
1/4 cup olive oil
1 large red onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon hot pepper flakes
salt and pepper
3 tomatoes, thickly sliced
1 tablespoon fresh snipped chives or green onion tops
2 ounces creamy chevre
1/4 cup whipping cream

Eggplant and tomato with chevre

Preparation:

Trim eggplant; peel if desired. Cut crosswise into 1/4-in slices. Sprinkle slices with coarse salt; place in colander to drain for 30 minutes.
Rinse eggplant well under cool running eater; pat dry and set aside.
In skillet, heat 1 tablespoon of the oil over medium high heat; cook onion, garlic and hot pepper flakes, stirring often, 3 to 5 minutes or until onion is softened. Spoon half of onion mixture into greased 13-by-9-in baking dish. Sprinkle with salt and pepper.
Overlap slices of eggplant and tomato over onion mixture finishing with remaining onion mixture. sprinkle with chives and drizzle 2 tablespoons oil over top.
Cover with a piece of waxed or parchment paper cut to fit the dish, and applied directly to surface; bake in 400F oven 10 minutes. Remove paper; drizzle with remaining oil.
Replace paper; bake 20 minutes longer, basting occasionally with juices that collect in baking dish, until eggplant is tender.
Remove dish from oven; let stand 1 to 2 hours for flavors to develop.
About 10 minutes before serving, heat broiler and remove paper from baking dish.
In small bowl, combine goat cheese and cream until smooth. Dot teaspoonfuls of the mixture evenly over top of eggplant dish.
Broil about 2 minutes or until cheese is melted and lightly browned. Serve at once or at room temperature.

Eggplant caponata  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:15 minutes

2 medium-large eggplants (about 3 pounds)
1/4 cup coarse salt
1 cup olive oil
1 large onion, sliced
6 ribs celery, cut into 1/2 inch lengths, blanched for 1 minute
1 cup Sicilian green olives, pitted and sliced
1/2 cup capers, rinsed and drained
1cup fresh plum tomatoes, peeled, seeded and chopped
3 tablespoons tomato paste diluted with a little water
1/2 cup red wine vinegar
3 tablespoons sugar
1/2 cup slivered almonds, toasted

Eggplant caponata

Preparation:

Peel the eggplants and cut into 3/4-inch cubes. Sprinkle with coarse salt and drain in a colander, weighted, for one hour. Rinse well, and dry in a kitchen towel.
Heat 1/2 cup olive oil in a large sauté pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary.
Drain on paper towels.
Sauté the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender but not brown. Remove cover, add the blanched celery, and cook a minute longer. Add the olives, capers, tomatoes, tomato paste, vinegar, and sugar.
Stir in the eggplant and simmer for another 10 minutes. Season with salt to taste.
Cool and refrigerate for 24 hours. Serve chilled or at room temperature, sprinkled with the toasted, slivered almonds.

Eggplant caviar molds  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:30 minutes

2 medium eggplants
2 teaspoons lemon juice
1 medium sliced onion
5 medium garlic cloves, sliced
1 teaspoon olive oil
to taste salt and pepper
Tabasco jalapeño
Aromat seasoning
1/2 cup chopped fresh basil
1 envelop unflavored gelatin
1/4 cup cold water
1 cup roasted red pepper coulis (see recipe below)

Eggplant caviar molds

Preparation:

Peel eggplants. Cut into halves lengthwise. Slice across and sprinkle with lemon juice.
In a microwavable dish, combine eggplants, onion, garlic and olive oil. Microwave on high for 6 to 8 minutes or until eggplants are tender. Season with salt and pepper, Tabasco jalapeño and Aromat seasoning. Mix in the basil. Dissolve gelatin in water. Let set for 5 min. Melt over low heat, and stir into the warm eggplant mixture.
Spoon mixture in small ramekin dishes or molds. Refrigerate until set. Unmold on cold plate. Serve with cold tomato coulis or red red pepper coulis.

ROASTED PEPPER COULIS
Makes about 1 cup

2 red bell peppers
3 teaspoons olive oil
1 teaspoon white wine vinegar
coarse salt and pepper to taste

Preheat oven to 375 degrees. Rub peppers with 2 teaspoons olive oil. Place them on a baking sheet and roast for 25 minutes or until almost charred. Remove and place in plastic container with a lid to steam and cool.
When cool enough to handle, push off the skins and remove stems and seeds. Place peppers in food processor fitted with metal blade and puree along with the vinegar, 1 teaspoon olive oil and 3 teaspoons water.
Season to taste.

Eggplant papeton  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

2 medium eggplants
2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light tomato sauce .

Eggplant papeton

Preparation:

Preheat oven at 350 degrees.
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is firm.
Unmold on plates and serve with hot tomato sauce or marinara sauce

Eggplant-walnut paté  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:45 minutes

1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste

Eggplant-walnut paté

Preparation:

Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.

Fiddleheads and black olive salad  Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:10 minutes

2 cups fiddleheads, trimmed and cleaned
1/4 cup black olives, pitted and sliced
1/4 cup fresh lemon juice
1 tablespoon olive oil
salt to taste
1 tablespoon chives, chopped

Fiddleheads and black olive salad

Preparation:

Cook the fiddleheads in salted boiling water until tender. Drain. Toss the hot ferns with the olives, lemon juice, olive oil and salt.
Let cool. Sprinkle with chives and serve.

fidleheads with asparagus and new potatoes  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

12 small red potatoes
Herb steaming liquid ( recipe below)
2 cups trimmed and cleaned fiddleheads
16 asparagus spears, ends snapped off
salt and freshly ground pepper to taste
4 tablespoons Italian parsley, chopped

HERB STEAMING LIQUID

2 cups Chardonnay
1/2 cup water
1 bay leaf
1 teaspoon dried rosemary
2 teaspoons dried thyme
1/2 teaspoon black peppercorns
1 lemon, thinly sliced


fidleheads with asparagus and new potatoes

Preparation:

Place the potatoes in a steamer, cover and steam over herb steaming liquid until tender, about 30 minutes. Add the fiddleheads and steam for 5 to 8 minutes.
Add the asparagus and steam until the fiddleheads and asparagus are crisp-tender, about 4 minutes more.
Divide the vegetables among four plates. Season with salt and pepper, sprinkle with parsley and serve immediately.

HERB STEAMING LIQUID

Combine the wine, water, bay leaf, rosemary, thyme, peppercorns and lemon in the bottom of the desired steaming equipment.
Bring to a boil. Reduce heat and simmer for 1 minute.
Begin steaming. Add boiling water if too much of the liquid evaporates before cooking is complete.
Yield: About three and one-half cups.

Fried chickpea salad  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:10 minutes

1/3 cup Greek yogurt
3 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 15-ounce can chickpeas, rinsed, drained, and dried very well
1 bunch scallions, white and green parts, coarsely chopped (about 1 cup)
3 garlic cloves, sliced
1 teaspoon ground cumin
3 cups baby arugula, washed and dried
3 cups baby kale, washed and dried
1 1/2 cups halved cherry tomatoes
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint
1/4 cup finely crumbled feta cheese
2 tablespoons pine nuts, toasted

Fried chickpea salad

Preparation:

1. In a small bowl, stir together the yogurt, lemon juice, and 1 tablespoon of the oil. Season with salt and pepper. Set aside.

2. In a large skillet over high heat, add 3 tablespoons of the oil. When the oil is hot, add the chickpeas. Cook, tossing occasionally, until they're golden and crisp on the exterior, 6 to 7 minutes.

3. Reduce the heat to medium high and add the scallions, garlic, and cumin. Cook and stir until the scallions just begin to wilt, about 2 minutes. Transfer to a large serving bowl and let cool slightly, about 15 minutes.

4. Add the arugula, kale, tomatoes, cilantro, mint, cheese, and pine nuts to the bowl with the chickpeas. Pour over the yogurt dressing, season with salt and pepper, and drizzle with the remaining 1 tablespoon oil. Toss well and serve.

Fried green tomatoes  Print Recipe

Serves: 5

Preparation time: 20 minutes

Cooking time:20 minutes

4 green tomatoes, cut in 1/4-inch slices
1 cup flour
1 egg beaten with cup skim milk
1 cup yellow cornmeal
1 teaspoon each salt and black pepper
Canola oil for frying

Fried green tomatoes

Preparation:

Assemble ingredients. Spread flour on a sheet of waxed paper or on a plate. Put the egg wash in a shallow dish. Spread the cornmeal on a sheet of waxed paper or plate, add salt and pepper, and mix well.
Dredge the tomato slices in flour and shake off the excess. Dip each slice in the egg wash and drain off excess, and then coat with the cornmeal, shaking off excess gently.
Place on a tray and set aside. Heat the oil in a large heavy (preferably cast iron) skillet over a medium flame.
When hot, add the tomato slices. Do not overcrowd the skillet. Cook several minutes, until golden, then turn.
Drain on paper towels and serve while still hot.

Gallo pinto  Print Recipe

Serves: 6

Preparation time:10 minutes

Cooking time:15 minutes

2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
1 red pepper, chopped
1 tablespoon garlic, finely chopped
2 cups cooked black beans, drained
½ cup Salsa Lizano
3 cups cooked rice (white, short grain)
½ cup fresh cilantro, chopped

Gallo pinto

Preparation:

1. Pour oil into large pan and place on medium heat. Sauté onion, red pepper and garlic until onions begin to soften.
2. Add beans and Lizano sauce, a classic Costa Rican condiment. (If Salsa Lizano is not available, mix together 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground ginger and 3 tablespoons Worcestershire sauce. Add to onion mix before beans.) Let simmer for 5 minutes, stirring from time to time.
3. Fold in the cooked rice, reduce to very low heat and continue to cook, stirring occasionally, until all liquid is gone and mixture is well heated.
4. Sprinkle in cilantro and serve warm.

Garlic flavored fiddleheads  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:10 minutes

1 pound fresh fiddleheads
1/4 cup butter
6 garlic cloves, finely chopped
2 dry shallots, finely chopped
1 tablespoon soy sauce
1 teaspoon sugar
3 tablespoons white wine

Garlic flavored fiddleheads

Preparation:

Steam fiddleheads just until tender. Meanwhile, heat butter in a heavy frying pan and sauté garlic and shallots until softened.
Blend in soy sauce, sugar and wine.
Add steamed fiddleheads, turning to coat them well in the sauce. Serve at once.

Garlic roasted potatoes  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:1 hour

3 pounds small red or white potatoes
1/4 cup olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons minced garlic
2 tablespoons minced fresh flat leaf parsley

Garlic roasted potatoes

Preparation:

Heat oven to 400 degrees F.
Cut potatoes in half or quarters; toss with olive oil, salt, pepper, and garlic until well coated.
Spread potatoes in one layer on baking sheet, roast at least 1 hour, or until browned and crisp.
Flip twice with a spatula during cooking to ensure even browning. Remove potatoes from oven, toss with minced parsley; season to taste.

Garlic-layered potatoes  Print Recipe

Serves: 10

Preparation time: 20 minutes

Cooking time:1 hour 30 minutes

1 large garlic, separated into cloves, unpeeled
2 tablespoons olive oil
4 pounds russet potatoes peeled, thinly sliced
1 tablespoon fresh thyme, chopped
1/4 tablespoon nutmeg
2 1/2 cups chicken broth or chicken stock
1 1/2 cups cream

Garlic-layered potatoes

Preparation:

Preheat oven to 375 degrees.
Bake garlic with oil drizzled over for 45 minutes. Cool briefly. Transfer garlic to work surface. Reserve oil in dish. Peel garlic and chop coarsely. Increase oven to 400 degrees.
Brush baking dish with reserved garlic oil. Layer potatoes in dish. Sprinkle each layer with chopped garlic, thyme, nutmeg.
Combine broth and cream. Pour over potatoes. Bake till tender.

Garlic-roasted potato skins  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:1 hour 40 minutes

3 pounds russet (baking) potatoes (6 to 8 medium)
1 medium head garlic
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper

Garlic-roasted potato skins

Preparation:

Preheat oven to 350° F. Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.
Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack. While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges).
Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins. Increase oven temperature to 425°F. Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.

Gnocchi alla romana  Print Recipe

Serves: 6

Preparation time: 25 minutes

Cooking time:30 minutes

3 cups whole or low fat milk
3/4 cup semolina flour or yellow polenta
1/2 teaspoon salt
1/4 cup plus 2 tablespoons unsalted butter, melted
3 oz finely grated Parmigiano-Reggiano (1 1/2 cups)
2 large eggs
2 cups of pasta or Marinara sauce (optional)

Gnocchi alla romana

Preparation:

Whisk together milk, semolina, and 1/2 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes.
Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in eggs.
Spread gnocchi mixture 1 inch thick on an oiled baking sheet or a 9-inch square baking pan and chill, uncovered, until very firm, about 1 hour.
Preheat oven to 425°F.
Cut out squares, or other shapes from gnocchi mixture and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.
Serve with hot pasta or Marinara sauce (optional).

Gratin dauphinois  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:45 minutes

1 tablespoon butter
2 pounds potatoes
4 cloves minced garlic
3/4 cup milk
2 cups heavy cream
2 cups grated Swiss cheese (Gruyere or Emmenthal)
to taste salt and pepper

Gratin dauphinois

Preparation:

Preheat oven to 375 degrees.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.

Green herb sauce for dipping asparagus  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

1/2 bunch Italian parsley, cleaned and dried
1/2 bunch fresh dill, cleaned and dried
1/2 bunch fresh watercress, cleaned and dried
1/2 cup drained cooked fresh spinach, all liquid squeezed out
2 scallions (green onions) tender greens included, sliced thin
2 cups mayonnaise
1 cup sour cream
to taste salt and ground black pepper

Green herb sauce for dipping asparagus

Preparation:

In the bowl of a food processor, fitted with a steel blade, chop finely parsley, dill and watercress. Transfer to a mixing bowl.
Process spinach in the same way and add to herb mixture. Add scallions, mayonnaise and sour cream. Season to taste with salt and ground black pepper.
Refrigerate until ready to use

Green mango salad  Print Recipe

Serves: 4

Preparation time:15 minutes

¼ cup fresh lime juice
2 garlic cloves, minced
2 teaspoons sugar
2 Thai bird or other red chilies, chopped, or 2 teaspoons sriracha (Asian chili paste)
2 teaspoons soy sauce
1 teaspoon fish sauce
2 largesgreen mangoes (about 1 1/2 pounds), peeled and thinly sliced into julienne strips
2 tablespoons chopped cilantro
1/2 cup shredded fresh basil leaves, preferably Asian basil
1 teaspoon finely grated lime zest
2 tablespoons roasted peanuts

Green mango salad

Preparation:

In a small bowl, combine lime juice, garlic, sugar, chilies, soy sauce and fish sauce.

combine mangoes, cilantro, basil and lime zest in a mixing bowl. Add half the dressing and toss with peanuts. Add more dressing to taste and serve.

Grilled tomatoes kebabs  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:4 minutes

36 small tomatoes, such as Cherry, Ping Pong, or Yellow Pear
1 tablespoon olive oil
1 tablespoon dried oregano
salt and black pepper to taste
Six wooden or metal skewers

Grilled tomatoes kebabs

Preparation:

Wash and drain tomatoes. Using a paper towel, dry each or spread on towels and allow to air dry so the oil will stick to the skins.
Place the dry tomatoes in a large bowl. Drizzle with olive oil, and season with oregano and pepper.
Toss to coat tomatoes. Thread 6 tomatoes, spaced at least an inch apart, on each of the 6 skewers.
Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate.
Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Remove skewers and sprinkle with salt, if desired.

Grilled vegetable stacks  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:20 minutes

2 medium eggplants
1 teaspoon salt
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
for the dressing:
1/2 cup virgin olive oil
2 1/2 teaspoons red wine vinegar
1 teaspoon coarse chopped fresh parsley
1 teaspoon coarse chopped fresh basil
to taste salt and black ground pepper
1/2 cup diced red bell pepper, or hot chile such as serrano

Grilled vegetable stacks

Preparation:

Slice eggplants into 1/4-inch thick rounds. Sprinkle with salt, and layer in a colander. Set aside to drain for 20 minutes.
Press slices with paper towels to remove moisture. Preheat a gas or charcoal grill, (or place a stove-top grill pan over high heat). Slice squash and zucchini into 1/4-inch thick rounds, and slice tomatoes into 1/2-inch thick rounds.
Lightly brush all vegetables with oil, then grill turning once, until tender and slightly charred.
The dressing:
Whisk together oil, vinegar, parsley and basil. Season with salt and pepper.
To assemble: Place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.

Herb roasted potatoes  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

3 tablespoons Dijon mustard
2 tablespoons olive oil
1 clove garlic, chopped
1/2 teaspoon Italian seasoning
6 medium red skin potatoes, cut into chunks

Herb roasted potatoes

Preparation:

Preheat oven to 425 degrees. Combine all ingredients, except potatoes. Place potatoes in lightly greased 13x9x2-inch baking pan, toss with mustard mixture.
Bake 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.

Kale and brussels sprout salad with walnuts parmesan and lemon-mustard dressing  Print Recipe

Serves: 6

Preparation time:25 minutes

Cooking time:5 minutes

For the Salad
1 cup raw almonds with skins or walnuts, chopped
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated Parmigiano Reggiano or Pecorino
For the Dressing
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Kale and brussels sprout salad with walnuts parmesan and lemon-mustard dressing

Preparation:

Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
Combine the brussels sprouts and kale in a large bowl.
Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.

Kale fritters  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

5 large leave of kale, cored, washed, 2 cups of chopped kale leaves put through the food processor
1/2 teaspoon sea salt
2 teaspoons grated fresh ginger root
1/2 teaspoon ground cumin

For the fritters:
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder or 1 tablespoon chopped fresh garlic
Ground black pepper to taste
2 tablespoons water
2 large eggs (separate yolks from whites)
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Oil for frying

Kale fritters

Preparation:

1. Combine kale leaves, ginger, ground cumin, onion powder, garlic powder, cayenne pepper and ground pepper in food processor. Pulse/process until all the kale is chopped up. Transfer to a medium bowl. If all the kale won’t fit in the processor at once, process in batches. Don’t over-process, you don’t want your kale to become a paste/puree. It should look like chopped leaves.
2. Add water, flour, baking powder and egg yolks. MIX WELL.
3. In another bowl, beat the egg whites with an electric mixer until they hold peaks but are not too stiff. They’ll first get bubbly and then turn to a light fluffy foam.
4. Fold egg whites (beaten) into the kale mixture.
5. In a pan, heat up a thin layer of oil on medium-high.
6. Drop the kale batter in spoonfuls onto the hot pan. Fry for about 3 minutes on each side. The fritters should be a golden brown color. You can turn the heat down a bit once they get frying. It’s a pretty quick process. Add more oil as needed.
7. When they’re done, transfer to a paper towel-lined plate to absorb excess oil.
8. Serve with sour cream, a chutney or another dip of your choice.

Leek patties  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

6 large leeks (white and light green parts only), washed well, halved lengthwise and crosswise
2 eggs, beaten
1/2 cup dry bread crumbs
1 teaspoon salt
freshly ground pepper to taste
2 tablespoons canola oil

Leek patties

Preparation:

Boil the leeks in boiling water until soft. Drain well. Squeeze out moisture. Coarsely chop the leeks.
Place in a bowl. Stir in eggs, bread crumbs, salt and pepper.
Make 8 patties. Brown both sides in canola oil.

Lentil salad with corn and red onion  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:30 minutes

1 cup dried green or brown lentils
2 cups corn kernels
1 cup chopped celery
1 cup chopped Italian parsley
3/4 cup chopped red onion
1/4 cup balsamic vinegar
1 tablespoon fresh sage
1 tablespoon olive oil
1 teaspoon grated orange rind
1 teaspoon salt
1/2 teaspoon pepper

Lentil salad with corn and red onion

Preparation:

Sort lentils, discarding any discolored ones; rinse and drain.
Cover lentils with water; bring to boil and cook for 25 to 30 minutes or until tender. Drain and let cool.
Combine lentils, corn, celery, parsley, onion, vinegar, sage, oil, orange rind, salt and pepper; toss.

Lentils mini burgers  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

1 cup lentils
1/4 cup plus 2 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 garlic clove, minced
2 teaspoons chopped fresh thyme
1/2 teaspoons salt
2 tablespoons tomato paste
4 ounces Button Mushrooms, wiped clean and sliced
2 large eggs
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1/4 cup chopped fresh parsley
1/4 cup finely chopped walnuts
1 cup Marinara sauce

Lentils mini burgers

Preparation:

Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft about 20 minutes. Drain the lentils and allow to cool.

Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 10 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

Preheat the oven to 400°F.

Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Shape the mixture into mini burgers (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place in the prepared baking dish, allowing 1/4-inch of space between the burgers.

Roast for 30 minutes, or until the mini burgers are firm and cooked through.
serve with marinara sauce.

Marinara sauce  Print Recipe

Serves: 10

Preparation time:

Cooking time:40 minutes

2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 medium carrot, peeled and finely grated
1/4 teaspoon red pepper flakes, or to taste
1 large can (28 ounces) Italian tomatoes, crushed
1 large can (12 ounces) tomato paste
1 teaspoon sugar (optional)
1 bay leaf
2 tablespoons dried whole basil
1 teaspoon dried whole oregano
pinch fennel seeds
1/4 teaspoon ground allspice
4 cloves garlic, chopped


Marinara sauce

Preparation:

Heat the olive oil in a large Dutch oven or saucepan (do not use cast iron or aluminum) over medium-high heat. Add the onions and carrots; sauté until the onions are translucent. Add the remaining ingredients and stir well.
Bring just to a boil, lower heat, and simmer uncovered for 30 minutes or until desired thickness.
Remove the bay leaf. Serve with your favorite pasta or polenta.

Marinated cauliflower  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:8 minutes

1 medium cauliflower

For dressing :
1 cup French salad dressing
1 teaspoon mustard
1 teaspoon lemon juice
1 clove chopped garlic
3 chopped cooked egg yolks

Marinated cauliflower

Preparation:

Wash cauliflower and cook in boiling water until done.
Cool, drain and cut into small pieces.
Place in a salad bowl. Combine remaining ingredients and mix with cauliflower. Marinate for 1 hour in refrigerator.

Marinated onions  Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:8 minutes

For Marinade:
3/4 cup dry white wine
3/4 cup white vinegar
4 cups water
3 tablespoons oil
2 cloves garlic
4 small stems of parsley
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon chopped basil
1 teaspoon Dijon mustard

1 pound pearl onions, peeled
1 teaspoon chopped parsley

Marinated onions

Preparation:

Combine all ingredients except the pearl onions and chopped parsley. Bring marinade ingredients to a boil.
Remove from heat and pour over onions. Cool. Refrigerate for 48 hours.
When ready to serve, sprinkle with chopped parsley.

Mashed butternut squash  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

1 (3 pound) butternut squash
1/4 cup butter
1/2 teaspoon salt
pinch of pepper

Mashed butternut squash

Preparation:

Peel and cut squash into cubes. In large saucepan of boiling salted water, cook for 20 minutes or until tender.
Drain and return to pot. Mash with butter, salt and pepper.

Mediterranean farro salad   Print Recipe

Serves: 8

Preparation time:15 minutes

Cooking time:30 minutes


1 cup uncooked Farro, soaked in water for 1 hour
1/4 teaspoon kosher salt
1/2 cup sundried tomatoes, cut into julienne slices
1 large cucumber seeded and finely diced
3/4 cup jarred roasted red peppers drained and finely diced
1 pint cherry tomatoes halved
1 cup frozen petite peas thawed
1/2 cup finely chopped fresh parsley
1/2 cup crumbled feta cheese

For the Italian Vinaigrette Dressing:

1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Mediterranean farro salad

Preparation:

Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.

Mixed cabbage salad  Print Recipe

Serves: 8

Preparation time: 20 minutes

3 cups shredded Chinese cabbage
3 cups shredded red cabbage
1 small chopped white onion
2 medium grated carrots
1 small grated white radish
1/2 cup alfalfa sprouts

dressing:
1/2 cup canola oil
1/2 cup mayonnaise
1 clove minced garlic
1 teaspoon soy sauce
2 tablespoons red wine vinegar

Mixed cabbage salad

Preparation:

In two separate salad bowls, mix 1/2 of the onion with Chinese cabbage and the other 1/2 with red cabbage.
For dressing:
In a mixing bowl, whisk the oil, mayonnaise, garlic, soy sauce and vinegar.
Pour some of the dressing over each cabbage. Toss and arrange separately on serving platter.
Top with remaining vegetables. Serve with dressing.

Moroccan spiced chickpea soup  Print Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time:1 hour

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Moroccan spiced chickpea soup

Preparation:

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Onion braid  Print Recipe

Serves: 8

Preparation time: 50 minutes

Cooking time:35 minutes

For dough:
4 cups flour
1/4 cup sugar
3/4 teaspoon salt
1 teaspoon instant dry yeast
1/2 cup milk
1/2 cup water
1/4 cup butter
1 egg

For filling:
1 cup finely chopped onion
1/4 cup butter
1 teaspoon grated parmesan cheese
1 teaspoon sesame seeds
1 teaspoon garlic salt
1 teaspoon paprika

Onion braid

Preparation:

Reserve 1 cup of flour. Mix remaining flour, sugar, salt, and yeast in a large bowl. Heat milk, water and butter until very warm (125 F/50 C).
Stir warm liquid into dry ingredients. Beat in egg. Mix in enough of the reserved flour to make a soft dough that does not stick to bowl. Turn out onto floured surface; knead until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
Meanwhile, sauté onion in butter. Remove from heat and stir in remaining filling ingredients; set aside.
Roll dough into 18-by-12-inch rectangle. Cut evenly into three lengthwise strips 18 x 4-inch.
Evenly spread filling along center of strips. Fold each strip lengthwise and pinch edges together along 18-inch side to enclose filling. Braid strips together. Pinch ends to seal and tuck ends under loaf. Grease a baking sheet.
Place braid on sheet. Cover. Let rise in warm draft-free place until doubled in size, about 40 minutes.
Preheat oven to 350 degrees. Brush top with beaten egg white and sprinkle with more sesame seed, if desired. Bake 30 to 35 minutes or until done. Remove to wire rack to cool.

Onion parmesan gratin  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:12 minutes

2 pounds yellow onions, peeled
4 tablespoons unsalted butter
1/2 teaspoon ground whole cloves
1/2 teaspoon fresh thyme leaves
fine sea salt to taste
2 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese

Onion parmesan gratin

Preparation:

Slice the onions in half, lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.
In large non-stick skillet, combine butter, cloves, onions, thyme and salt. Cover and cook over low heat until onions are very soft, about 10 minutes. Taste and adjust seasonings.
Transfer onion mixture to a gratin dish and smooth it. The recipe can be prepared several hours up to this point. Cover and store at room temperature.
Preheat the broiler. In a small bowl, combine egg yolks and cream and whisk well. Stir in the cheese.
Pour the mixture over the onions in the baking dish. Place dish under broiler about 2 inches from the heat.
Broil until the top is sizzling and golden. Serve immediately as a vegetable course or as an accompaniment to meat dishes.

Oven dried tomato and black olive tians  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

12 ripe Italian tomatoes
4 tablespoons extra virgin olive oil
4 ounces Kalamata olives, pitted
1 tablespoon fresh thyme, minced
1 tablespoon wine vinegar
salt and freshly ground black pepper

Oven dried tomato and black olive tians

Preparation:

Blanch the tomatoes in salted boiling water, remove, and shock in ice water. Peel the tomatoes and reserve the peel for the fried garnish.
Cut each tomato into four pieces and remove the inner seed core. Season the tomatoes with salt, pepper, and extra virgin olive oil.
Place the tomato slices on a rack, and bake for 1 hour in a 250 degree F oven.
Remove the tomatoes from the oven and cool. When the tomatoes are cool, finely dice them and place on paper towels to dry.
When drained, season the tomatoes with olive oil, salt, pepper and fresh thyme and wine vinegar.
In a food processor, add the Kalamata olives and puree to a paste. Remove and set aside.
Place a layer of the tomato mixture into a 1-inch round ring mold and pack down. Place a very thin layer of black olive paste into the mold and pack down. Repeat 10 times.
Finish with 1 more layer of tomato and pack down. Just before you are ready to serve, heat the tians through in a 300 degree F. oven.

Preheat a fryer to 300 degrees F. Blot the reserved tomato skins with paper towels to dry them of any moisture.
Place the skins in the oil and fry just until the water comes out and the skins are crisp and golden. Do not brown skins.
Remove from the molds onto plates and top with fried tomato skins.

Parmesan sage polenta sticks  Print Recipe

Serves: 7

Preparation time: 25 minutes

Cooking time:30 minutes

4 cups water
1 1/4 teaspoons salt
1 tablespoon minced fresh sage leaves or 1 teaspoon dried, crumbled
1 1/3 cups yellow cornmeal
1/2 stick (1/4 cup) unsalted butter
1 cup freshly grated Parmesan cheese (about 1/4 pound)

Parmesan sage polenta sticks

Preparation:

Butter a 13- by 9-inch glass baking dish. In a large heavy saucepan bring water to a boil and add salt. Add sage and 1/3 cup cornmeal., a little at a time, stirring constantly. Reduce heat to low and add remaining cup cornmeal in a slow stream, stirring constantly. Cook mixture over low heat, whisking, 1 minute and remove pan from heat. Add 2 tablespoons butter and 1/3 cup Parmesan and stir polenta until butter is incorporated.
Working quickly, spread polenta evenly in prepared dish and chill until firm, about 20 minutes. Polenta may be prepared up to this point 1 day ahead and chilled, covered.
Preheat broiler and line a baking sheet with foil. In a small saucepan melt remaining 2 tablespoons butter over low heat. Invert polenta onto a work surface.
Halve polenta lengthwise and cut each half crosswise into 14 sticks. Arrange sticks on prepared baking sheet and brush with melted butter.
Broil sticks about 4 inches from heat until golden, about 4 to 6 minutes.
Turn sticks over and sprinkle with remaining Parmesan. Broil sticks until cheese is golden, about 2 to 3 minutes more.

Parsnip oven-fries with curry dipping sauce  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

1 pound parsnips
1 tablespoon canola oil
1 teaspoon each ground cumin and coriander
1/4 teaspoon each salt and pepper
1/2 cup low-fat plain yogurt
1/4 teaspoon curry paste
1 small green onion, minced

Parsnip oven-fries with curry dipping sauce

Preparation:

Peel parsnips; cut into 2- x 1/2-inch (5 x 1cm) sticks.
In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper. Bake on greased baking sheet in 425° F (220°C) oven, turning occasionally, for 30 to 40 minutes or until browned and tender.
In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries.

Pasta e fagioli with butternut squash and sage pesto  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

6 oz. orrechiette or small shells, or other small pasta
2 Tbs. extra-virgin olive oil
1 cup chopped yellow onion
2-1/2 cups diced (1/2 to 3/4 inch) butternut squash
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh sage
2 medium cloves garlic, minced
1/2 tsp. crushed red pepper flakes
2 Tbs. tomato paste
1/2 cup dry white wine
4 cups vegetable broth
1 15-oz. can kidney beans (white or red), or Roman beans, rinsed and drained (1-3/4 cups)
1 14-oz. can crushed peeled tomatoes with juice
Freshly ground black pepper

For the pesto:
1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
2 Tbsp coarsely chopped fresh sage
1 medium clove garlic, chopped
1/2 cup Parmigiano-Reggiano or Grana Padano, coarsely grated; more, finely grated, for serving
Sea salt and freshly ground black pepper
6 Tbsp extra-virgin olive oil

Pasta e fagioli with butternut squash and sage pesto

Preparation:

Make the soup
Bring a large pot of water to a boil, and cook the pasta according to package directions until not quite al dente.
Meanwhile, heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium heat until shimmering. Add the onion and 1/4 tsp. salt; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Add the squash and stir to coat with the oil. Add the parsley, sage, garlic, and pepper flakes, and cook, stirring, until fragrant, about 30 seconds.
Add the tomato paste and cook, stirring, until it is evenly distributed and looks slightly darker, 1 to 2 minutes. Add the wine and cook until almost evaporated, about 1 minute. Add the broth, beans, and tomatoes. Stir well, scraping the bottom of the pot, and simmer until the squash is barely tender, 13 to 15 minutes. Add the pasta and continue simmering until the squash and pasta are tender, 1 to 2 minutes. Remove from the heat.
Make the pesto and serve
Put the parsley, sage, garlic, and coarsely grated cheese in a food processor. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper and drizzle with the oil. Pulse until finely chopped, adding more oil if necessary to give it consistency. Season to taste with salt and pepper, and transfer to a bowl.
Thin the soup with water if desired and add 1/4 tsp. pepper. Season to taste with more salt and pepper. Divide among soup bowls and spoon 1 to 2 Tbsp pesto on top of each serving. Pass the finely grated cheese at the table.

Polenta with roasted tomatoes and shallots  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

6 shallots , halved lengthwise
2 tablespoons extra-virgin olive oil , divided
1/4 teaspoon each salt and pepper , divided
3 cups cherry tomatoes
3 cloves garlic , thinly sliced
2 tablespoons chopped chives

Cheesy Polenta:
2/3 cups cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup finely grated Parmesan cheese (approx)
1/2 cup crumbled goat cheese or feta cheese

Polenta with roasted tomatoes and shallots

Preparation:

Preheat oven to 400°F.
On baking sheet, toss together shallots and half each of the oil, salt and pepper; roast for 8 minutes. Meanwhile, in bowl, toss together tomatoes, garlic and remaining oil, salt and pepper. Remove pan from oven; add tomato mixture. Return to oven; roast until vegetables are softened, about 15 minutes. Let cool slightly.
Cheesy Polenta: Meanwhile, in saucepan, bring 3 1/2 cups water to boil; whisk in cornmeal, salt and pepper. Reduce heat to medium-low; cook, stirring frequently, until thick enough to mound on spoon, about 10 minutes. Stir in Parmesan and goat cheese.
Spoon Cheesy Polenta into shallow bowls; top with tomato mixture. Top with more Parmesan, if desired, and chives.

Recipe adapted from Canadian Living Magazine section: ON THE TABLE IN 30 MINUTES

Potage parisien  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

1 pound leek, white part only
3 ounces butter
3 quarts chicken broth
2 pounds potatoes, peeled and diced
2 ounces butter
1 cup croutons

Potage parisien

Preparation:

Wash and mince leeks. Heat butter in a large frying pan. Add leeks and sauté over low heat. Do not color.
In a large saucepan, combine leeks, chicken broth, and potatoes. Simmer covered for 30 minutes. Serve hot with croutons.

Potato cake  Print Recipe

Serves: 10

Preparation time: 20 minutes

Cooking time:1 hour

5 pounds potatoes
5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt

Potato cake

Preparation:

Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.

Potato crepes  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

6

6 medium red bliss potatoes
2 tablespoons olive oil
1 large Spanish onion
3 tablespoons chopped parsley
6 crépes (recipe below)
2 tablespoons melted butter

Crêpe batter:

makes 8 to 10 crêpes
2 large eggs
1 1/4 cups milk (can be low-fat)
1 cup flour
1/4 teaspoon salt
1/4 cup melted butter

Potato crepes

Preparation:

Wash potatoes with the skin. Cook potatoes in salted boiling water until tender. Drain well. Peel and cut crosswise, into thin slices.
Slice onion thinly, crosswise.
In a frying pan, heat olive oil; add onion and sauté until lightly browned. Stir in potatoes and sauté for a minute. Stir in parsley. Adjust seasoning with salt and pepper. Lay out crêpes on a working surface.
Using a pastry brush, lightly coat one side with melted butter.
Divide stuffing in 6 equal portions and place a portion in the center of each crêpe. Fold the sides of the crêpe over the filling. Starting from one open end, roll up each crêpe to make a firm but not tight cylinder. Again, brush them with melted butter.
Place on small nonstick baking sheet. Bake in a 300 degree F. oven for 10 minutes.

To make crêpes, use a 6 or 7-inch crêpe or omelet non-stick pan.
Combine egg, milk, flour and salt in a blender or food processor and whip until batter is smooth. Heat crêpe or omelet pan.
Lightly brush pan with butter, and heat pan over medium heat. Pour in about 1/4 cup batter. Tilt the pan in all directions until the pan thoroughly coats the bottom.
Pour off any excess of batter (crêpe should be thin). Cook on one side over medium heat until lightly brown (about 20 seconds) then turn over and cook to brown the other side.
Turn the crêpe out onto a plate and repeat the process until all the batter is used. Stack the finished crêpes on one another; they don't stick.
Note:
crêpes can be made several days ahead. Cover the plate tightly with plastic wrap and refrigerate until use.

Potato eggplant tart  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:50 minutes

2 1/4 cups finely diced, peeled eggplant
1 tablespoon coarse salt plus more to taste
1/4 cup plus 2 tablespoons canola oil
3 tablespoons minced shallots
4 large Idaho potatoes
to taste pepper
1/4 cup butter

Potato eggplant tart

Preparation:

Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set aside for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Heat 2 tablespoons of oil in sauté pan. Add eggplant and shallots and sauté until very tender. Remove from heat.
Peel potatoes. Using a mandoline, shred potatoes into a clean kitchen towel. Tightly squeeze out moisture.
Heat vegetables in 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again season to taste. Cook, until bottom is golden.
Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp. Place in oven and bake until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest 5 minutes. Using sharp serrated knife, cut into 6 wedges.

Potato galette  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:25 minutes

4 large baking potatoes
To taste, salt and pepper
1 tablespoon oil
2 tablespoon butter
1/2 cup grated gruyere cheese

Potato galette

Preparation:

Preheat oven to 400 degrees F.
Peel and wash potatoes. Grate on a food processor grater. Squeeze moisture and starch out, either by hand or in a towel. Season to taste.
Heat oil and butter in a non stick frying pan. Spread half of the potatoes over bottom of pan.
Sprinkle with cheese. Add remaining potatoes over cheese. Brown over medium heat for 5 to 8 minutes.
Turn galette over and brown other side. Cook in oven until potatoes are cooked inside. Unmold on a serving platter.

Potato galette with wild mushrooms  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:50 minutes

10 ounces wild mushrooms, cleaned
1/3 cup goose fat, or olive oil
to taste salt and pepper
5 cloves garlic, chopped
3 shallots, chopped
1 tablespoon chopped parsley
2 pounds potatoes, peeled

Potato galette with wild mushrooms

Preparation:


For this recipe, use 2 8-inch heavy frying pans.
Cut the mushrooms in large pieces. Heat 2 tablespoons of the fat or oil in a frying pan and add the mushrooms, salt and pepper. Sauté briskly, stirring, until mushrooms are tender, and all moisture has evaporated. Stir in garlic, shallots and parsley and taste for seasoning.
Preheat oven to 375 degrees.
Cut the potatoes in 1/8- inch slices, if possible using a mandolin slicer or a food processor.
Heat 2 tablespoons of the fat or oil in the frying pans for 1 minute. Remove and arrange potato slices overlapping in circles. Sprinkle them with salt and pepper and spread half of the mushrooms on top.
Cover mushrooms with another layer of potatoes, and spoon over some fat. Press a piece of foil with a weight on top.
Repeat with the other galette. Cook galette on top of the stove until underside starts to brown, 8-10 minutes.
Transfer to oven for 15-20 minutes or until potatoes are tender. Remove foil and weight and flip galettes in the pans. Continue cooking until underside is brown

Potato latkes  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

6 large baking potatoes, well scrubbed, cut into 2-inch pieces
2 yellow onions, peeled and quartered
2 large eggs, well beaten
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground pepper
vegetable oil for frying

Potato latkes

Preparation:

Grate potatoes in a food processor fitted with the coarse grating blade. Transfer to a large bowl of ice cold water.
Grate the onions and set aside.
Drain potatoes. Using hands, press out as much water as possible. In a large bowl, combine potatoes, onion, and mix well. Stir eggs, flour and baking soda in potato mixture. Season with salt and pepper.
In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce.

Potato macaire  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour 30 minutes

4 pounds baking potatoes
4 ounces butter
To taste salt and pepper

Potato macaire

Preparation:

Preheat oven to 400 degrees.
Wash and dry potatoes. Pierce skin before baking. Bake potatoes for about one hour, or until the inside of potatoes is cooked.
Cut potatoes lengthwise, Remove pulp and reserve in a mixing bowl. Break the pulp with a fork; season with salt and pepper, and mix in 4 ounces butter.
Lightly oil 2 small potato Anna molds or 8 4-inch round by 2-inch molds. Divide the potato mixture between molds to form two potato cakes.
Bake 15 to 20 minutes. Unmold on platter. Serve hot.

Potato pancakes  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:30 minutes

2 lbs baking potatoes
2 eggs
1 tablespoon flour
1/2 teaspoon salt
3 tablespoons grated onion
1/2 cup oil

Potato pancakes

Preparation:

Peel and wash potatoes. Grate in a food processor. Squeeze moisture out of potatoes. Place in a mixing bowl. Mix in the beaten eggs, flour, salt, pepper and grated onion.
Heat 2 tablespoons oil in a non stick frying pan. Spoon potato mixture in oil, the equivalent of 3-inch round pancakes.
Fry to a golden brown color on both sides.
Heat in oven before serving.

Potatoes fondantes  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

5 pounds potatoes
4 ounces butter
1 quart chicken broth
salt to taste

Potatoes fondantes

Preparation:

Preheat oven to 350 degrees.
Peel and wash potatoes. Shape into the size of whole walnuts. Wash and put in a roasting pan in one layer.
Cover the potatoes half way with the broth. Bring to a boil on top of the stove. Add 2 ounces butter.
Place in the oven. Cook until potatoes are tender. Brush occasionally some melted butter over potatoes. Season with salt.

Provençal three-grain soup  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:1 hour

1/3 cup spelt
1/3 cup pearl barley
1/3 dark green lentils
3 leeks, white portion only
2 carrots, chopped
2 bay leaves
1/2 t. of fresh or dry thyme
1 head of garlic, all the cloves peeled
1 28 oz. can of tomatoes/or your own canned tomatoes,chopped
Sea salt
Olive oil

Provençal three-grain soup

Preparation:

Rinse your grains and lentils off in a fine colander, set aside.

Put about a tablespoon of olive oil, about 1 teaspoon of sea salt, the herbs, leeks or onions, and carrots in a heavy bottomed soup pot. Turn the heat on fairly low and cook them covered for about five minutes, so they soften but don’t brown. This is called sweating.

Add the whole can of tomatoes, juice and all, then add about 5 cups of water. Bring this to a simmer.

Add the grains, lentils and all those garlic cloves (The garlic cloves are the secret weapon! If you or your family is garlic shy, don’t worry, the soup doesn’t taste very garlicky when it’s done.)

Simmer covered until the grains are tender, about 45 minutes, depending on the grains. Add more water if necessary, to keep it at the thickness you prefer.

Test for seasoning. Add some fresh ground pepper, and serve in bowls drizzled with extra virgin olive oil. Don’t skip the olive oil swirl. It really makes it, somehow.

It’s that easy, and that good. I usually double this recipe for leftovers.

Note re: leftovers: The grains soak up all the liquid when the soup is sitting in the fridge, leaving the soup a semi-solid mass–so you’ll have to add a good deal of water when you go to reheat. This doesn’t effect flavor at all. It’s an excellent leftover type soup.

Prune kumquat sticky pudding with armagnac toffee sauce  Print Recipe

Serves: 10

Preparation time: 40 minutes

Cooking time:1 hour 10 minutes

1 3/4 cups packed pitted prunes (about 14 ounces)
1/2 cup Armagnac
1 1/4 cups water
6 kumquats
1 1/2 cups granulated sugar
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground allspice
3/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
Garnish: kumquats (preferably with leaves)

Accompaniments:
Armagnac toffee sauce
Armagnac ice cream

Prune kumquat sticky pudding with armagnac toffee sauce

Preparation:

Preheat oven to 350°F and generously butter an 11-cup Kugelhopf pan or 11-cup bundt pan.
Halve prunes and in a small saucepan simmer with Armagnac and 3/4 cup water, uncovered, 5 minutes. With a slotted spoon transfer prunes to a shallow dish to cool. Boil Armagnac mixture until reduced to about 1/2 cup and add to prunes.
Halve kumquats lengthwise and thinly slice crosswise. In a small saucepan bring remaining 1/2 cup water with 1/4 cup granulated sugar to a simmer, stirring until sugar is dissolved. Add kumquats and simmer 10 minutes. In a fine sieve drain kumquats and add to prunes.
Into a bowl sift together flour, baking soda, ginger, allspice, and salt. Resift mixture into another bowl.
In a large bowl with an electric mixer beat together butter, remaining 1 1/4 cups granulated sugar, and brown sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture and prune mixture alternately in batches, beginning and ending with flour mixture and beating until just combined.
Spoon batter into pan (pan will be almost full) and bake in middle of oven 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely. Cake keeps, wrapped in plastic wrap, at room temperature 1 week.
Garnish cake with kumquats and serve with warm toffee sauce and Armagnac ice cream

Puree of celery root  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

1 1/2 pounds potatoes
3/4 pound celery root
salt to taste
4 tablespoons butter
1/8 teaspoon grated nutmeg
1 cup hot milk

Puree of celery root

Preparation:

Peel and quarter potatoes. Put in cold water. Peel celery root. Cut into chunks.
Cook potatoes and celery in a kettle with salted boiling water for 20 to 25 minutes.
Puree through food mill. Whip in butter, nutmeg and hot milk.
Serve hot.

Red pepper bisque  Print Recipe

Serves: 12

Preparation time: 15 minutes

Cooking time:30 minutes

1/2 cup instant rice
3 cups chicken stock
8 cups sweet red peppers
2 medium sliced white onions
6 cups chicken stock
3 cups milk
1 cup cream
1/2 teaspoon Tabasco
1/2 teaspoon ground white pepper
1/2 teaspoon paprika
salt to taste

Red pepper bisque

Preparation:

In a large saucepan, simmer plain rice in the 3 cups of chicken stock.
In another saucepan, simmer sliced red sweet peppers and sliced onion in remaining chicken stock. Simmer till tender.
Purée red pepper mixture with rice in a blender. Add milk and cream. Season with Tabasco, pepper, paprika and salt.

Risotto with mushrooms asparagus and spring peas  Print Recipe

Serves: 6

Preparation time:25 minutes

Cooking time:1 hour

3 tablespoon olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, pressed or minced
5 cups vegetable broth
1 1/2 cup arborio
rice
8 oz pound sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
1 small bunch of fresh asparagus spears (about 1 pound)
1 cup fresh English peas
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
2 tablespoons unsalted butter, diced
1/2 cup light cream
1 tablespoon tamari
1 teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
3 tablespoons fresh flat leaf parsley, chopped

Risotto with mushrooms asparagus and spring peas

Preparation:

Preheat oven to 375 degrees.
Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned. Deglaze with the wine and continue cooking for 2 more minutes.
Add 4 cups broth and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 35 to 40 minutes.
Prepare the mushrooms. Heat 2 tablespoons olive oil in a large skillet. Add the cleaned, sliced mushrooms to the pot with a dash of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have soaked up most of their own juices, about 10 minutes.
Prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears into 1-inch long pieces. Cook the asparagus in boiling water for 5 minutes. Add the peas and cook 2 to 3 more minutes. Drain the asparagus and peas in a colander.

Remove the pot from the oven. Pour in the remaining hot broth, cream, asparagus, peas, Parmesan, butter, tamari, salt, and a generous amount of pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the mushroom mixture and any remaining juices. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling ofparsley.

Roasted asparagus  Print Recipe

Serves: 8

Preparation time:

Cooking time:15 minutes

3 pounds fresh asparagus
extra virgin olive oil
salt and freshly ground pepper
freshly grated Parmesan cheese

Roasted asparagus

Preparation:

Preheat oven to 400 degrees. Wash asparagus and trim. Cut to even lengths, about 7 inches. Brush asparagus with olive oil and arrange in a single layer in a shallow baking pan. Season well with salt and pepper. Sprinkle with a little Parmesan.
Roast until tender, about 15 minutes. Serve very hot, sprinkled with more Parmesan.

Roasted brussels sprouts with red pepper  Print Recipe

Serves: 4

Preparation time: 25 minutes

Cooking time:35 minutes

1 ½ pounds small brussels sprouts
4 tablespoons extra virgin olive oil
Salt
1 medium red bell pepper, diced
2 garlic cloves, minced
1 tablespoon finely chopped or grated lemon zest
1 to 2 tablespoons finely chopped mint (to taste)

Roasted brussels sprouts with red pepper

Preparation:

Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.

Heat oven to 400 degrees. Line a sheet pan with foil or parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet. Add brussels sprout halves to fit in a single layer, cut side down, and sear until browned, 3 to 5 minutes. Transfer to baking sheet, cut side down.
Repeat with remaining sprouts. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring for a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper.
Heat through, taste and adjust seasonings. Remove from heat and serve.

Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting.
Toss loose leaves that are set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes until brown and crisp. Serve as garnish.

Sautéed potatoes  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

4 pounds small potatoes, red, or yellow
1/2 cup clarified butter
1/2 cup oil
1 tablespoon chopped parsley
Salt and pepper to taste

Sautéed potatoes

Preparation:

Wash potatoes. Boil in a pot of salted boiling water until tender. Drain potatoes in a colander. Set aside to cool.
Peel potatoes. Slice into 1/4-inch slices.
Heat butter and oil in two frying pan. Add sliced potatoes. Fry and turn potatoes over medium heat until golden brown. Season with salt and pepper. Transfer to a serving platter.
Sprinkle with parsley.

Savoyarde potatoes  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:45 minutes

2 pounds peeled baking potatoes
2 cloves garlic, minced
1 cup grated Swiss cheese
1 cup light cream
To taste salt and pepper
1/2 cup grated Swiss cheese

Savoyarde potatoes

Preparation:

Slice potatoes very thin. Wash under cold running water. Place in a saucepan. Cover with water. Bring to a boil and simmer for 5 minutes. Drain in a colander. Add potatoes to a mixing bowl. Mix in the garlic, 1 cup Swiss cheese, cream, salt and pepper. Spoon in an oven proof baking dish. Top with the remaining cheese.
Bake for 35 to 45 minutes, or until top is brown and potatoes are fully cooked.

Shaved asparagus salad  Print Recipe

Serves: 4

Preparation time: 15 minutes

1 bunch large asparagus, (not the small pencil thick)
1⁄4 cup toasted nuts of your choice (pine nuts, walnuts, or almonds)
lemon juice to taste
zest of one lemon
a splash of olive oil
a handful salad mix or arugula
Parmesan or crumbled feta
Sea salt and pepper

Shaved asparagus salad

Preparation:

Shave the asparagus into thin ribbons with a vegetable peeler or a slicer starting at the root end, shaving downwards towards the tip.
Mix the shaved asparagus together with the salad mix or arugula and toss with the lemon juice, zest, olive oil, salt and pepper. Top with the toasted nuts and cheese.
Serve immediately.

Smoked salmon omelet  Print Recipe

Serves: 2

Preparation time: 10 minutes

Cooking time:5 minutes

3 large eggs
1 green onion, finely chopped
1 tbsp butter
4 oz smoked salmon
2 oz cream cheese, cut into thin strips
1 tablespoon chopped dill

Smoked salmon omelet

Preparation:

Heat skillet with a teaspoon vegetable oil. Cook green onion for a minute or so, until aroma is released.
In a mixing bowl, beat eggs by hand with dill and green onion for about a minute.
Pour one half of the mixture into a buttered hot skillet and cook over medium heat, lifting edges with spatula several times to allow uncooked egg to run to bottom of skillet.
When bottom of omelet is firm, turn gently with spatula. Crumble 2 oz of smoked salmon on cooked eggs, and top with 1 oz strips of cream cheese.
Fold the other half-circle over the top of the half with the ingredients, cover skillet with lid, and cook for a minute or two over low heat. Serve with buttered toast or toasted bagels.
Make the second omelet.

Socca Farinata torta-di-ceci cecina  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:20 minutes

2 cups (300g) cherry tomatoes, halved
5 1/2 tablespoons olive oil, plus more for drizzling
salt and black pepper
1 3/4 lbs (800g) white onions, cut into thin rings
2 tbsp thyme leaves
1/2 tsp white wine vinegar
1 3/4 cups (230g) chickpea flour
2 cups (450ml) water
2 egg whites
crème fraîche to serve

Socca Farinata torta-di-ceci cecina

Preparation:

Toss the cherry tomatoes with some olive oil and salt and pepper. Roast them, cut side up, at 275°F for about 25 minutes. You don;t want them to dry out completely.
Chop the thyme leaves and toss with the thinly sliced white onions adding some olive oil, salt and pepper.
Put this in a large pan and cook on high for about a minute, then reduce the heat to low and cook for about 25 minutes until the onion is light brown and sweet.
Mix in 1/2 teaspoon of white wine vinegar.
When the tomatoes are cooked, set them aside. Increase the oven temperature to 325F.

Make the Socca batter with your chickpea flour.
Combine 1 3/4 cups chickpea flour, 2 cups water, 1 1/2 tablespoons olive oil and 3/4 teaspoon salt plus a grind of pepper in a bowl and whisk by hand until smooth and well combined.

In a separate bowl, whisk two egg whites to soft peaks and then gently fold them into the batter. Now line a baking sheet with parchment and set aside to put your pancakes on as you make them.

Use a small 6″ pan to fry the pancakes or a regular non-stick frying pan, keeping the pancakes about 6 ” in diameter. Put a bit of olive oil in the pan, the pour the batter about 1/4 ” thick and then just wait for the bubble to start appearing on the top. Give it a flip and cook for about another minute and pop onto the parchment lined cookie sheet. Make the rest of the pancakes (4-6 total) and then put them all in the oven for 5 minutes.

Top the pancakes generously with the caramelized onion and then add the tomatoes. You can warm this in the oven for a few minutes before serving.
The crème fraîche can be served on the side.

Southern-style collard greens  Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:1 hour

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

Southern-style collard greens

Preparation:

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

Spaghetti squash pesto with tomatoes  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

1 small spaghetti squash
20 large basil leaves
2 cloves of garlic
1/4 cup olive oil
4 tbsp Parmigiano-Reggiano
salt and fresh pepper
8 cherry tomatoes, diced

Spaghetti squash pesto with tomatoes

Preparation:

Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Can also be baked at 350 degrees for one hour. When done, scoop out flesh with a fork into a large bowl.

In an electric blender combine basil, garlic, olive oil, Parmesan cheese, salt a pepper and puree until smooth.

Combine pesto with 4 cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper. Serve.

Spaghetti Squash with Roasted Tomatoes  Print Recipe

Serves: 5

Preparation time: 20 minutes

Cooking time:1 hour

1 spaghetti squash (2-1/2 lb/1.25 kg)
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) grape tomatoes or cherry tomatoes, halved
3 cloves garlic, minced
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) red wine vinegar
1/4 tsp (1 mL) hot pepper flakes
1 can (19 oz/540 mL) white kidney beans or navy beans, drained and rinsed
3 tbsp (45 mL) chopped fresh parsley

Spaghetti Squash with Roasted Tomatoes

Preparation:

Halve and seed squash. Bake, cut side down, on greased baking sheet in 400°F (200°C) oven until flesh is tender when pierced, about 1 hour. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Keep warm.

Meanwhile, in 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400°F (200°C) oven for 30 minutes.

Stir in beans and parsley; continue baking until beans are heated through and tomatoes are shrivelled, about 10 minutes. Mound squash on platter; spoon tomato mixture over top.

Spaghetti with creamy garlic and leeks  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
10 medium cloves garlic, halved
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 cup lower-salt chicken broth
12 oz. dried spaghetti
1/2 cup heavy cream
1/2 oz. grated Pecorino Romano (1/3 cup)
1/4 cup chopped fresh flat-leaf parsley

Spaghetti with creamy garlic and leeks

Preparation:

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted.
Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes.
Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer.
Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely.
Cover the skillet and cook, stirring occasionally, until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
Uncover the skillet and remove the parchment.
Add the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
Add the cooked pasta and toss. Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

Spaghetti with Roasted Cherry Tomato Sauce and Basil  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:40 minutes

12 oz (340 g) spaghetti or your favorite pasta
1/4 cup (60 mL) minced fresh basil, approx
1/4 cup (60 mL) crumbled goat cheese
1/4 cup (60 mL) sliced pitted black olives

Roasted Cherry Tomato Sauce:
4 cups cherry tomatoes, halved (about 1 lb/500 g)
4 cloves garlic, sliced
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
2 tsp minced fresh rosemary
1/2 tsp salt
1 pinch hot pepper flakes

Spaghetti with Roasted Cherry Tomato Sauce and Basil

Preparation:

Roasted Cherry Tomato Sauce:
In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, vinegar, rosemary, salt and hot pepper flakes. Roast in 400°F (200°C) oven until shriveled, about 25 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and transfer to large serving bowl.

Add tomato sauce and basil, tossing to combine. Sprinkle with goat cheese, olives, and more basil if desired.

Spicy baked beans  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:3 hours

1 cup dried kidney beans
1/2 cup dried cannellini beans
1/2 cup dried great northern or navy beans
2 sprigs fresh thyme
1 tablespoon cumin seeds
3 tablespoons olive oil
1 large onion, chopped
1 carrot, chopped
1 jalapeño pepper, seeded and chopped
2 cloves garlic, chopped
1/2 cup crushed canned tomatoes
4 ripe plum tomatoes, diced
1/4 cup maple syrup
1/4 cup light brown sugar
1 bay leaf
Grated rind of 1 orange
1/2 teaspoon crushed black peppercorns
1/3 cup chopped fresh coriander leaves
1/4 cup cider vinegar, or more, to taste
Salt to taste

Spicy baked beans

Preparation:

Place all beans in a bowl, cover with water to a depth of 2 inches. Add thyme and soak at least 4 hours.
Heat a heavy 3-quart casserole. Add cumin seeds, and cook, stirring, until they dance around and smell toasty. Remove them. Add the oil, onion, carrot to casserole, and saute over medium heat 10 minutes. Stir in the jalapeño, garlic and toasted cumin seeds.
Preheat to 250 degrees. Drain beans, and add them along with the canned and fresh tomatoes, maple syrup, brown sugar, bay leaf, orange rind and crushed peppercorns.
Stir in all but 1 tablespoon of the coriander, and add 3 cups of water. Cover, and bring to a slow simmer.
Place in the oven, and cook 2 hours. Add vinegar and salt to taste. Return to the oven 2 1/2 hours longer, until the liquid has been absorbed, but the beans are still moist.
Adjust seasonings, adding more vinegar and salt if needed. Sprinkle the remaining coriander, and serve.

Spicy oven-roasted potatoes  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:18 minutes

1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon freshly ground cumin
1 teaspoon kosher salt
1 pound small potatoes, about the size of golf balls
1 1/2 tablespoon hot pepper oil (you can substitute plain oil-if so, use hot paprika instead of regular and/or add 1/4 teaspoon cayenne pepper to seasoning mix)
Olive oil cooking spray

.

Spicy oven-roasted potatoes

Preparation:

Preheat oven to 500°F.
Combine paprika, turmeric, cumin, and salt in a small dish. Set aside. Cut the potatoes in half and put in a mixing bowl. Add oil and toss well to coat.
Add seasonings and toss again. Spray a shallow roasting pan or cooking sheet with olive oil cooking spray. Spread out potatoes evenly on the pan and put in the oven.
Cook 15 to 18 minutes or until easily pierced with a paring knife. Shake once or twice during cooking to cook evenly

Spicy seared lemongrass tofu  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:45 minutes

Tofu marinade:

5 tablespoons, about 3 lemon grass stalks, finely chopped
1 tablespoon minced ginger
2 teaspoons Sambal oelek (chili paste)
1 1/2 tablespoons soy sauce
1 teaspoon turmeric
2 teaspoons sugar
1/2 teaspoon salt

1 pound tofu, firm, pressed and drained, cut into 3/4" cubes
3 tablespoons soybean oil or olive oil
1 yellow onion, thinly sliced lengthwise
2 teaspoons minced garlic
2 tablespoons chopped roasted peanuts,
2/3 cup Asian basil leaves (halve large leaves)
5 cups cooked farro wheat and brown basmati rice
2 tablespoons vegetable oil
1 cup sliced Wood ear mushrooms
1 cup sliced brown mushrooms
3 tablespoon shallots, minced
1 tablespoon minced garlic
1 1/2 cups cooked Chinese long beans, cut 2"
salt and pepper to taste


1 cup micro greens (cilantro, baby spinach and arugala)
1/4 cup lemon grass vinaigrette (recipe below)
1/4 cup fried shallots (recipe below)


To serve:
Place a portion of the tofu on top of the rice. Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.

Lemongrass Vinaigrette

Yield: 1 cup
8 Lemon grass stalks, fleshy bottom third only, minced
1 cup seasoned rice wine vinegar
2 tablespoons sugar
1/4 cup fresh lime juice
2 tablespoons Thai bird chile, minced
2 tablespoons Fish sauce

Fried Shallots

Yield: 2/3 cup
Ingrediends
1/2 cup shallots, cut crosswise into 1/8" thick slices
1 cup vegetable oil

Spicy seared lemongrass tofu

Preparation:

Pound the lemon grass and ginger with a mortar and pestle to pulverize. Add the sambal oelek, soy sauce, turmeric, sugar, and salt, and mix well to form a paste. Add the tofu and turn gently to coat evenly. Marinate for 30 minutes or longer.
Heat 1 tablespoon oil in a small sauce pot over low heat. Add the onions and garlic. Season with salt. Let cook covered 1 minute, add 1 tablespoon water, and continue to cook, covered, until the onions are translucent and soft—approximately 5 to 8 minutes. Set aside.
Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add the marinated tofu (there should be enough room in the pan for all the tofu pieces to be in a single layer). Shake pan slightly and let the tofu brown all over, using chopsticks or a wooden spoon to turn the pieces periodically so they cook evenly. Cook, uncovered, until tofu is lightly browned. Remove from heat and transfer to a heated platter. Set aside.
Add 1 tablespoon oil to frying pan and toss in the onion mixture. Cook over medium heat until onion is tender. Add tofu to warm. Adjust seasoning with a pinch of salt and sugar. Add half of the peanuts and Thai basil leaves. Remove from heat.

For the farro or rice:
Heat a sauté pan over high heat and add oil. When the oil is hot, add the mushrooms and sauté until just tender. Add the garlic, shallots, and long beans, and cook until hot and aromatic. Add the cooked farro or rice to the mushrooms and beans and divide between 6 individual serving plates.

To serve:
Place a portion of the tofu on top of the rice. Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.

Lemongrass Vinaigrette

In a small saucepan, bring the lemon grass, vinegar, and sugar to a boil over high heat. Reduce the heat to medium and boil until the liquid is reduced by about half, about 20 to 25 minutes.
Remove from the heat and strain, discarding the lemon grass. Add the remaining vinaigrette ingredients, mix well, and refrigerate until ready to serve. Note: For a vegetarian version of this sauce, replace the fish sauce with soy sauce.

Fried Shallots

Spread the shallots out on paper towels and allow to air dry for 30 minutes.
Combine the shallots and oil in a skillet and bring to a slow boil. Reduce the heat to low and cook until the shallots are golden, about 15 minutes. Stir so the shallots brown evenly.
Remove with a slotted spoon or strain the oil through a wire-mesh sieve. Transfer the shallots to a plate or tray lined with paper towels. Discard the oil or save it for later use in stir-fries. Once cool, the shallots are ready to use. If stored in a jar with a tight lid at room temperature, the shallots will keep up to 1 week.

Spinach and ricotta naan pizzas  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:20 minutes

1 tsp (5 mL) olive oil
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tsp cumin seeds
1 onion, thinly sliced
1/4 tsp each salt and pepper
1 pkg (227 g) fresh baby spinach, coarsely chopped
2 tsp lemon juice
4 garlic naan or plain naan
2 plum tomatoes, diced
1/2 cup (125 mL) extra-smooth ricotta cheese or grated mozzarella

Spinach and ricotta naan pizzas

Preparation:

In skillet, heat oil over medium heat; cook garlic, ginger and cumin seeds, stirring, for 1 minute. Add onion, salt and pepper; cook, stirring occasionally, until onion is softened, about 4 minutes.

Stir in spinach; cook, stirring often, until wilted and no liquid remains, about 5 minutes. Stir in lemon juice; remove from heat.

Arrange naan on large rimless baking sheet; divide spinach mixture among naan. Top with tomatoes; dollop ricotta cheese over top. Bake in 425 F (220 C) oven until bottoms are golden, about 15 minutes.

Change it up: Grilled Spinach and Ricotta Naan Pizzas
Prepare pizzas as directed. Place on greased grill over medium heat; close lid and grill until bottoms are crisp and golden, 5 to 8 minutes.

Sticky tofu stir-fry  Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:15 minutes

FOR SERVING: optional
3-4 cups (474-632 g) cooked brown rice
Steamed broccoli
TOFU
1 lb (450 g) extra-firm tofu
4 Tbsp (60 ml) tamari or soy sauce
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp (15 ml) coconut sugar or maple syrup
4-5 Tbsp (28-35 g) cornstarch
2 Tbsp (30 ml) canola oil

SAUCE
1 tablespoon sesame oil
1 tablespoon cornstarch
3 large cloves garlic, minced (1 tablespoon)
1 Tbsp (6 g) ginger, minced
1 Tbsp (15 ml) rice vinegar (or sub white vinegar)
1/4 cup (48 g) coconut sugar or maple syrup, plus more to taste
3 Tbsp tamari or soy sauce,
1/3 cup water

STIR-FRY
1 Tbsp (15 ml) sesame oil
4 green onions, chopped
1 large red or yellow pepper, thinly sliced.
1 Tbsp red pepper sauce (sriracha sauce) or 1 Tbsp chili garlic sauce
optional: Sesame seeds, for garnish

Sticky tofu stir-fry

Preparation:

1. Prepare the rice and broccoli.
2. Chop green onions, garlic, and ginger . Set aside.
3. Prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine.
4. Unwrap tofu, rinse under cold water; dry well in a towel to remove moisture and cut into even pieces, about 3/4-inch cubes.
5. Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
6. Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a white sticky layer- about 5 Tbsp.
7. Heat a large metal or cast iron skillet over medium heat.
Add 2 Tbsp canola oil and heat for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan.
8. Cook on all sides until light golden brown. Remove tofu from pan. Set aside.
9. Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions and sliced peppers . Sauté for 2 minutes, stirring frequently.
10. Add the sauce and tofu with the red pepper sauce or garlic sauce. Cook, stirring frequently, to coat the tofu and vegetables for 2 minutes, or until warmed the sauce has slightly thickened.
11. Remove pan from heat and add sesame seeds (optional). Toss to coat.
12. Serve with rice and steamed broccoli (optional).

Summer salad  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:12 minutes

1/2 pound green beans (1-inch length)
1 pound cooked asparagus
2 cooked artichoke bottoms
2 tablespoons snipped chives
1 tablespoon minced parsley
1 tablespoon minced chervil
1 tomato
1 avocado
sherry vinegar mayonnaise

Summer salad

Preparation:

Cut green beans into 1-inch lengths.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the tomato.
Peel, pit and thinly slice the avocado.
Arrange the salad on four lettuce lined plates and garnish with tomato and avocado.

Sweet potato burgers  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:1 hour

1 large sweet potato
1 tbsp plus 1 tsp extra-virgin olive oil
sea salt
freshly ground black pepper
4 cups cooked cannellini beans
2 tsp favorite spice blend (such as cajun or curry powder)
1/4 cup almond flour
5 oz mixed salad greens
Dressing:
1 avocado, peeled, pitted, and sliced
2 tbsp tahini paste
1 lemon juice
1 lemon zest
1 garlic clove, minced

Sweet potato burgers

Preparation:

Make the burgers: Preheat the oven to 400°F. Line a small baking sheet with foil.

Using a fork, prick deep holes all over the sweet potato. Brush it with 1 teaspoon of the olive oil. Season generously with salt and black pepper and bake until completely soft, 45 to 50 minutes; a knife should easily slide through. Let it cool until you can handle it.

Peel the sweet potato and place the flesh in a medium bowl. Add the beans and mash the potato and beans together with a potato masher or large fork. Season the mixture with the spice blend, cayenne pepper, and salt and black pepper to taste.

Stir in the almond flour and shape the mixture into 8 patties.

Heat the remaining 1 tablespoon oil in a large cast-iron pan and brown the patties until crispy and golden brown, 3 to 4 minutes per side.

Make the dressing: In a small bowl whisk together all of the dressing ingredients until smooth. Season to taste with salt and black pepper.

Assemble the burgers: Place the burgers on a bed of greens and top each one with a few slices of avocado. Drizzle a little tahini dressing over each burger and serve immediately. You may also add your favorite burger toppings such as caramelized onions, sautéed mushrooms, or your favorite burger condiment. Any leftover sweet potato mixture can be refrigerated for up to 4 days.

Tomato tart tatin  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

3 lbs of ripe tomatoes
puff pastry (ready to use)
1 organic lemon
4 tablespoons of black olive tapenade
2 garlic cloves
20 pitted black olives
2 shallots
fresh thyme, fresh oregano, rosemary
1 teaspoons of coriander seeds
1 tablespoon sugar
olive oil
salt and pepper

Tomato tart tatin

Preparation:

Toast the coriander seeds, crush them and add 2 tablespoons of olive oil.

Brown the chopped shallots for 5 minutes with 2 tablespoons of olive oil.

Plunge the tomatoes in boiling water for 1 minute in order to remove the skin easily. Once cooled, cut tomatoes in haves and squeeze out the seeds and juice. Chop coarsely and cook uncovered in a frying pan with olive oil, chopped garlic, sugar, fresh herbs, salt and the pepper. Stir until it becomes a thick purée.

Wash the lemon, remove 2 strips of peel and boil for 3 minutes. Keep one of the lemon peels for decoration and chop the other one.
Place parchment paper on the bottom of a pie dish and oil it with olive oil.

Mix the tomatoes and chopped lemon zests.
Pour the tomato preparation onto the parchment paper and leave a space on the circumference.
Place the pitted black olives on top.
Then coat with olive tapenade.

Slowly place the puff pastry on the filling, slide the edge of the dough to the bottom of the mold. Prick the dough with a fork. Cook 30 minutes in the oven at 425 F.

Let rest outside of the oven for 20 minutes and then turn the pie over on a flat dish.

Sprinkle a little bit of coriander-perfumed olive oil. Decorate with some lemon peel and serve immediately.

Tomatoes with peppers and stewed eggplants  Print Recipe

Serves: 4

Preparation time: 1 hour

Cooking time:40 minutes

3 medium eggplants
5 tablespoons olive oil
3 white onions, peeled and chopped
1 teaspoon coriander seeds
1 teaspoon ground cinnamon
1/4 teaspoon cumin
1/2 cup chopped cilantro
1 tablespoon lemon juice
salt and pepper to taste
a pinch cayenne pepper
1 red pepper
1 yellow pepper
4 garlic cloves
1/2 cup olive oil
3 large vine ripe tomatoes
sea salt and ground pepper to taste
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped cilantro
2 tablespoons chopped basil

Tomatoes with peppers and stewed eggplants

Preparation:

Prepare the eggplant stew a day ahead. Wash and cube with the eggplants with the skin.
Heat olive oil in a skillet. Add eggplants and sauté for 5 minutes over medium heat, until lightly brown. Add chopped onions and coriander seeds; continue cooking for 5 minutes, adding more oil if necessary. Season with cinnamon and cumin ; add cilantro, lemon juice, salt and pepper, cayenne and chicken broth.
Cover and simmer for 40 minutes, or until eggplants are soft and almost all liquid has evaporated. Cool and refrigerate.

Prepare the peppers a day ahead. Wash and dry peppers. Grill under a broiler until the whole surface of the peppers is dark brown to black. Remove skin. Cut in halves and remove seeds and white pith. Cut into strips.
Peel and slice garlic. In a glass bowl, combine pepper strips with garlic and oil. Allow to marinate for a day or two.
To assemble:
Slice tomatoes. Arrange on plates or platter. Sprinkle with sea salt, pepper, oil and vinegar, cilantro and basil. Spoon peppers and eggplant compote around tomatoes. Serve cold.

Tri-color salad  Print Recipe

Serves: 4

Preparation time: 20 minutes

2 large Belgian Endives
1 small head of red-leaf lettuce
1 small head of green-leaf lettuce
1 small bunch of watercress

Dressing:
2 tablespoons balsamic vinegar
1/2 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
1/3 cup olive oil
3 tablespoons orange juice
1 tablespoon mustard
juice of one large garlic clove

Tri-color salad

Preparation:

Combine the dressing ingredients and pour them over the bowl of cleaned salad ingredients.
Toss salad and serve.
Depending on your taste and preference, several other recipes are possible.
Combine Belgian Endive with raddichio, red leaf lettuce, or red beets for the red ingredients and with arrugula, romaine lettuce, mache, or Boston lettuce for the green ingredients.

Tuscan kale salad  Print Recipe

Serves: 4

Preparation time:15 minutes

4-6 cups kale, loosely packed, sliced leaves of
Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread

Tuscan kale salad

Preparation:

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Vegetable and herb orzo salad  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:15 minutes

For salad:
6 ounces sugar snap peas, trimmed and cut into 3/4-inch
2 2/3 cups orzo
1 1/4 cups cubed seeded tomatoes
3/4 cup cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely chopped lemon peel

Dressing:
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup olive oil
1 head Boston lettuce

Vegetable and herb orzo salad

Preparation:

Salad:
Bring large pot of salted water to boil. Add snap peas; cook 1 minute. Using slotted spoon transfer beans to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite. Drain and cool.
Place orzo in large bowl. Mix in snap peas, tomatoes, cucumber, green onions, parsley, mint and lemon peel. Season with salt and pepper.
Dressing:
Combine lemon juice, lemon peel and garlic. Gradually whisk in olive oil. Season to taste with salt and pepper. Pour half of dressing over salad; toss to coat. (Can be made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before serving.)
Toss salad with enough dressing to coat generously. Season with salt and pepper.
Line serving bowl with lettuce. Mound salad in bowl.

Vegetable lasagna  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

15 lasagne noodles
1/4 cup olive oil
2 cloves garlic, minced
1 onion, chopped
1 red pepper, chopped
2 cups sliced fresh mushrooms
1/4 cup flour
2 1/2 cups milk
10 ounces package chopped spinach, well drained
1 cup Parmesan cheese
1 teaspoon basil, chopped
2 eggs, beaten
salt and pepper to taste
6 ounces sliced mozzarella cheese

Vegetable lasagna

Preparation:

Cook lasagna according to package directions.
Meanwhile, in a saucepan, heat oil over medium heat. Add garlic, onion, red pepper and mushrooms and cook for 10 minutes, stirring occasionally. Add flour; cook and stir for 1 minute. Gradually add milk, stirring until bubbly and thickened. Add spinach, Parmesan cheese and basil. Stir half of mixture into eggs, then pour back into saucepan. Cook over low heat until sauce simmers, stirring occasionally. Season to taste with salt and pepper.
In a 13-inch by 9-inch greased baking dish, layer of lasagne (about 5 overlapping noodles) and of sauce. Repeat layers twice.
Top with mozzarella cheese and bake at 375 degrees for 30 minutes. Let stand for 10 minutes.

Vegetable ragout with parmesan and balsamic vinegar  Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:40 minutes

3 ounces Parmesan cheese
2 lemons, halved
8 artichokes (about 9 to 12 ounces each)
24 baby carrots, greens trimmed
1/4 cup olive oil
24 cherry tomatoes, halved
12 ounces button mushrooms, halved
1 10-ounce package frozen baby peas, thawed
1 10-ounce package frozen baby lima beans, thawed
1/4 cup (1/2 stick) unsalted butter
2 tablespoons balsamic vinegar

Vegetable ragout with parmesan and balsamic vinegar

Preparation:

Using a vegetable peeler or a medium knife, cut Parmesan into thin shavings. Set aside.
Squeeze juice from lemons into large pot; add lemons.
Fill pot with water. Cut stem and top 1/3 from 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain.
Cut artichoke lengthwise into quarters. Cut out choke from quarters. Cut each quarter in half, making 1/2-inch wedges. Place artichoke pieces in lemon water. Repeat with remaining artichokes. Cover pot and bring to boil. Boil artichokes until tender, about 10 minutes. Drain; set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook 24 baby carrots in large pot of boiling water 5 minutes. Drain carrots well. (Carrots can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Add tomatoes and mushrooms. Sauté until tomatoes and mushrooms release juices, about 8 minutes. Add artichokes, carrots, baby peas and lima beans.
Cook until lima beans and peas are tender and juices thicken slightly, stirring often, about 10 minutes. Add 1/4 cup butter and stir until melted. Season vegetables to taste with salt and pepper. Transfer ragout to large bowl. Toss with balsamic vinegar and sprinkle with Parmesan shavings.

Vegetable-chickpea chili  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can peeled chopped tomatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)

Vegetable-chickpea chili

Preparation:

Heat 2 tablespoons. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until hot, about a minute. Add the garlic and onion and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly.
Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 2 teaspoons salt and cook for 8 to 10 minutes.

While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels.

Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

Vegetable-chickpea chili with almonds  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 to 2 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can whole peeled tomatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)

Vegetable-chickpea chili with almonds

Preparation:

Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly. Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).

While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until goldenbrown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels and immediately season them with 1/2 tsp. salt.

Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

Vegetarian chili  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

1/4 cup bulgur
2 1/2 cups boiling water (or more)
1/4 cup olive oil
1/2 cup chopped celery
2 small onions, chopped
1/2 cup chopped carrots
1 1/2 tablespoons minced garlic
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1/4 teaspoon cayenne pepper
3/4 cup dry white wine
2 red peppers, seeded and chopped
2 zucchini, chopped
1/2 cup canned chopped tomatoes
1/2 cup garbanzo beans, well drained
1/2 cup kidney beans, well drained
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano

Vegetarian chili

Preparation:

Pour 1/2 cup boiling water over bulgur in a bowl. Cover and let stand until softened, about 15 minutes.
Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots and garlic and sauté until tender.
Add tomato paste, chili powder, cumin and cayenne pepper and stir until spices are fragrant.
Add wine and 2 cups of water. Bring to boil. Add peppers, zucchini and tomatoes to saucepan.
Reduce heat and simmer until all vegetables are tender, stirring occasionally.
Add bulgur, garbanzo and kidney beans, basil and oregano to chili. Simmer until chili is thick, stirring frequently. Season to taste with salt and pepper.

Vegetarian minestrone  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

2 teaspoons olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot
1 cup drained canned cannellini beans
3/4 cup diced celery
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon coarsely ground pepper
1-14 ounce can diced tomatoes undrained
1 garlic clove, minced
1/4 cup uncooked macaroni
4 teaspoons grated Parmesan cheese

Vegetarian minestrone

Preparation:

Heat oil in a large saucepan over medium-high heat. Add onions; sauté until lightly browned.
Add water and next 10 ingredients. Cover, reduce heat and cook 25 minutes.
Add pasta; cover and cook an additional 10 minutes. Ladle into bowls, and sprinkle with cheese.

Vegetarian shepherds pie  Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:25 minutes

3/4 cup (175 mL) no-salt added vegetable broth
1 tbsp (15 mL) sodium-reduced soy sauce
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
2 large russet potatoes, about 700 g total
2 tsp olive oil
1 pkg (227 g) button mushrooms, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1-1/2 tsp chopped fresh thyme
1 can (540 mL) lentils, drained and rinsed
1/4 cup chopped fresh parsley
1/4 cup (60 mL) milk
2 tbsp butter
1/2 tsp grainy mustard

Vegetarian shepherds pie

Preparation:

In small bowl, whisk together broth, soy sauce, cornstarch and half each of the salt and pepper until smooth. Set aside.

Using fork, prick potatoes all over. Microwave on high, turning once, until fork-tender, 8 to 10 minutes. Set aside until cool enough to handle.

Meanwhile, in large skillet, heat oil over medium-high heat; cook mushrooms, onion, carrot and thyme, stirring occasionally, until softened and no liquid remains, 6 to 8 minutes. Stir in lentils; cook for 1 minute.

Stir in broth mixture; cook, whisking, until slightly thickened, about 2 minutes. Stir in 3 tbsp of the parsley. Scrape into 6-cup (1.5 L) casserole dish.

Peel potatoes. Using potato masher, mash together potatoes, milk, half of the butter and the remaining salt and pepper. Stir in remaining parsley and the mustard. Spoon over mushroom mixture, spreading to edge; dot with remaining butter. Broil on centre rack until top is golden, 3 to 5 minutes.

Vidalia onion fritters  Print Recipe

Serves: 5

Preparation time: 20 minutes

Cooking time:20 minutes

1 cup flour
1 teaspoon baking powder
2 teaspoons curry powder
1 teaspoon salt
1 egg
1 teaspoon vinegar
4 dashes hot sauce
2 large Vidalia onion, peeled, halved, thinly sliced
Vegetable oil for frying .

Vidalia onion fritters

Preparation:

Mix flour, baking powder, curry powder, and salt in a bowl.
Beat the liquids together. Pour over the dry ingredients and combine.
Add the sliced onions and mix well. Let stand for 1 hour.
In a deep skillet heat 3 to 4 inches of vegetable oil to 350 degrees over medium heat.
Drop the batter into the hot oil by tablespoonfuls, being careful not to crowd the pan. Cook until browned on one side and turn.
When the fritters are deep golden brown all over, remove them and drain on paper towels. Break one open to test for doneness;
if underdone in the center, reduce the heat a bit, and fry another minute.
Repeat until all the batter is used up and serve immediately

Waldorf salad coleslaw  Print Recipe

Serves: 8

Preparation time: 20 minutes

Serves 6 to 8

6 cups white cabbage, cored and shredded
2 Granny Smith apples, cut into julienne strips, plus apple slices for garnish
2 ribs of celery, sliced thin diagonally
1/2 cups walnuts
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon Dijon-style mustard
2 teaspoons sugar
1/4 cup vegetable oil
1/4 teaspoon salt, or to taste
1/4 cup red-wine vinegar

Waldorf salad coleslaw

Preparation:

In a very large bowl stir together the cabbage, the apple strips, the celery, and the walnuts.
In a small bowl whisk together the mayonnaise, the yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until the dressing is smooth.
Pour the dressing over the cabbage mixture, and toss the slaw well. Chill the slaw, covered, for 2 hours.
The slaw may be made 1 day in advance and kept covered and chilled.
Serve the slaw topped with the apples slices.

Warm red cabbage slaw with red onion and apple  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

1/2 head red cabbage
5 tablespoons olive oil
1 large red onion, cut into 8 wedges
2 tart green apples,(Granny Smith)cut into 8 wedges
1 teaspoon caraway seeds
3 tablespoons balsamic vinegar

Warm red cabbage slaw with red onion and apple

Preparation:

Cut away the core from the cabbage half. Cut the cabbage into 1/2-by-2-inch pieces.
In large frying pan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until hot. Add the cabbage, apples, caraway seeds and vinegar and stir well.
Continue to cook uncovered, stirring occasionally, until the cabbage softens.
Season to taste with salt and pepper. Transfer to a warm platter and serve immediately.
Note: Top with crumbled fresh goat cheese or blue or feta cheese.

Watercress endive salad with roasted pears and roquefort  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

For dressing:
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt and freshly ground pepper to taste
For salad:

4 large bartlett pears
1/4 cup Port wine
2 tablespoons olive oil
3/4 cup coarsely chopped walnuts
2 bunches watercress
6 Belgian endives
8 ounces Roquefort cheese

Watercress endive salad with roasted pears and roquefort

Preparation:

Dressing:
Whisk together olive oil, vinegar and mustard in a bowl. Season with salt and pepper.
Preheat oven to 400 degrees F. (200 degrees C).
Peel pears, cut into quarters and core.
Cut into 10 to 12 thick slices each.
Place in a bowl and toss with the Port and olive oil. Arrange on a heavy baking sheet and roast for about 20 minutes or until slices are tender. Let cool. (Pears can be roasted up to a day ahead. Cover and Refrigerate).
Place walnuts on baking sheet. Toast in oven for 5 minutes. Remove stems from watercress. Wash and spin. Remove core from endives and cut into thick slices.
To serve, arrange watercress around edge of a large serving platter with endives in center.
Drizzle with dressing. Top with pear slices and sprinkle with Roquefort and walnuts. Serve immediately.

Wild rice with apricot and almond salad  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour

6-14 ounce cans vegetable broth
2 cups wild rice
1 cup dried apricots coarsely chopped
1/2 cup dried currants
1 cup blanched slivered almonds, toasted
2/3 cup chopped red onion
1/2 cup chopped fresh parsley
6 tablespoons tarragon vinegar
4 teaspoons Dijon vinegar
2 garlic cloves

Wild rice with apricot and almond salad

Preparation:

Bring broth to boil in heavy saucepan. Mix in wild rice. Reduce heat to medium-low. Simmer uncovered until rice is tender, stirring occasionally, about 50 minutes. Drain rice well. Transfer rice to bowl.
Mix dried apricots and currants into rice mixture. Cool completely.
Mix toasted almonds, chopped red onion and parsley into rice. Whisk vinegar, Dijon mustard and minced garlic, gradually whisk in olive oil.
Mix enough dressing into salad to season to taste. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate).

Winter three-grain soup  Print Recipe

Serves: 6

Preparation time: 1 hour 30 minutes

Cooking time:45 minutes

3 medium leeks, white parts only, halved lengthwise and chopped
2 medium carrots, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
2 bay leaves
1/2 teaspoon thyme
Fine sea salt
One 14-ounce can peeled whole tomatoes, crushed, juices reserved
6 cups cold water
1 head of garlic, separated into peeled cloves
1/3 cup spelt
1/3 cup dark green lentils
1/3 cup barley
Freshly ground pepper

Winter three-grain soup

Preparation:

In a 4-quart enameled cast-iron casserole, combine the leeks, carrots, olive oil, bay leaves, thyme and 1 teaspoon of salt. Cover and cook over low heat for 5 minutes, stirring a few times. Add the tomatoes with their juices, the water and garlic and bring to a boil over moderate heat. Add the rice, lentils and wheat berries, cover and simmer over low heat until the grains are tender, 45 minutes to 1 hour. Thin with water if needed. Discard the bay leaves, season with salt and pepper and serve.

conversion of liquids
Type a value in one of the inputs below to convert into other units.
Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
USA
UK, Canada
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
Type a value in one of the inputs below to convert into other units..

Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz

Temperatures

Type a value in one of the inputs below to convert into other units.

Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
.
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g