Farm cooking v1 by Tod Dimmick

Â The Trustees of Reservations

Farm Cooking Recipes from Powisset Farm Over 100 fast, delicious recipes emphasizing fresh farm vegetables

Recipes and photographs by

Tod Dimmick unless otherwise noted

From the President When’s the last time you (or your kids) heard a cow moo or a rooster cock-adoodle-doo? If you can’t remember, then it’s time to come on down to your local Trustees farm because, really, who doesn’t have fun on a farm? The Trustees of Reservations own and manage eight vibrant, working farms in Massachusetts: Appleton Farms, Cornell Farm, Eleanor Cabot Bradley Estate, Moose Hill Farm, Moraine Farm, Land of Providence, Powisset Farm, and Weir River Farm. Each farm has its own particular fresh flavor, and its own unique attributes, including iconic red New England barn buildings, miles of rolling grassland and trails, grazing livestock, and plucky wandering chickens. While farmland in the nation is rapidly disappearing, we consider preserving this piece of our collective history a crucial part of our mission. To encourage more folks to eat locally, we have grown thriving Community Supported Agriculture (CSA) programs at five of our farms. CSA members are passionate evangelists for local food, and the joy and adventure that comes from making good use of garlic scapes or bok choi, and sharing those results with others. For several years, longtime Trustees member, CSA Member and food writer Tod Dimmick has created and tested recipes for Powisset Farm blog. He has archived them online, and taught many of them at farm kitchen workshops. We compiled our favorites here as a resource for everyone who wants a fun, practical guide to cooking with CSA produce. I hope you’ll enjoy the delight and flavor simmering on every page. Warmest Regards,

Barbara Erickson President & CEO

Farm Manager Letter

See you on the farm,

Meryl LaTronica Farm Manager Powisset Farm

Introduction As Powisset Farm CSA Member, I get to play with my food. It starts on pickup days at the barn. It’s like a birthday party or a holiday with gifts. Everyone has smiles; every table is laden with gifts. I take home bags stuffed with goodies, and play with garlic scapes, bok choi, Napa cabbage, cherry tomatoes, and zucchini. But as you probably already know, there’s a challenge in those bags. Eating local produce presents an ongoing dilemma: how to make efficient use of a seasonal deluge? It’s an approach to cooking quite distinct from the ways we use shrinkwrapped grocery store produce. For some people, despite good intentions, this reality is a barrier. The recipes in these pages offer a solution, with lots of practical advice on how to enjoy your seasonal local produce. While I worked up these dishes using CSA produce, you obviously don’t have to be a CSA member to use it. The recipes here are just as useful for the goodies from your backyard garden, your local farm stand, your farmers’ market, and produce from the store. As you test out these meals, I hope you’ll grow to love the possibilities that come from local produce. That delight is, of course, only part of the picture. The larger perspective is that as a participant in the local food movement, you’re joining a rapidly growing group of people passionate about community and the environment, and about health and flavor. We’re making things better. So pick up fresh veggies, and let’s play! All the best, Tod Dimmick

Table of Contents Alliums: Onions, Leeks, & Garlic Beans & Peas Carrots Cole Crops: Broccoli, Cauliflower, Kohlrabi & Brussels Sprouts Leafy Cole Crops: Cabbage, Kale, Napa Cabbage, Bok Choi Corn Cucumbers Eggplant Greens: Lettuce, Spinach, Chard, Arugula, & More Peppers Potatoes & Sweet Potatoes Roots: Beets, Radishes, Turnips, Parsnips, Celeriac, & More Squash (Summer) Squash (Winter) & Pumpkins Too! Tomatoes

Appendices Farms Managed by The Trustees Matching Wine with Veggies Classics & Basic Methods How to find locally grown produce near you

Index About the Author

Alliums: Onions, Leeks, & Garlic

Bruschetta with Caramelized Onions, Parmesan & Arugula Crisp, savory toasted bread topped with tender sweet onion and pungent arugula. Must... stop... devouring... Prep time: 5 minutes Cook time: 15 minutes Serves: 4-‐6 as an appetizer INGREDIENTS 1/2 -‐ 3/4 cup Olive oil Two large spring onions, thinly sliced (about 1 1/2 cups) 8 slices whole wheat (or white) bread, cut into quarters or triangles 1/2 to 3/4 cup shredded Parmesan cheese 1 cup coarsely chopped fresh, crisp arugula Salt to taste DIRECTIONS Preheat your broiler. Heat 2-‐3 tablespoons olive oil in a small skillet over medium heat on your stove and sauté the onion for 5 minutes, stirring occasionally. Remove onion from heat when pieces are translucent and tender. Place bread on a baking tray, and brush with olive oil. Broil for 2-‐3 minutes on the second rack down from the broiler, watching carefully. When crisp on one side, remove the baking tray, flip the bread, brush again, and broil until toasts are crisp. Remove tray from under broiler, and top each piece of toast with a bit of caramelized onion, and a generous pinch of Parmesan. Run the tray under the broiler again for 30 seconds, or until cheese begins to melt. Remove, top each toast with fresh arugula, and give the assembled multitude a quick grind of salt. Wine Serve with a dry rose wine. A real, or imagined, view of the ocean completes the picture.

Onion Spread Remember Onion Dip from an envelope? Time to replace that memory with something that really tastes like onion! Prep time: 5 minutes Cook time: 5 minutes Yield: about 1 cup spread

INGREDIENTS

3 tablespoons olive oil 3 tablespoons minced onion 2 cloves crushed garlic 2-‐3 tablespoons minced chives 1 cup whipped cream cheese 1/3 cup shredded Parmesan cheese 1/2 teaspoon salt, or to taste

DIRECTIONS

Heat the oil in a small skillet or saucepan, and sauté the onion for 3 minutes. Add the garlic and sauté for another 2 minutes, or until onion is soft and translucent. Stir in the chives, cream cheese, Parmesan, and salt to taste. This spread can be served immediately (it will be warm), or chilled and served later, when your spread is thicker.

Arugula, Caramelized Onion, and Oven Dried Tomato Omelet Have sundried or oven dried tomatoes? Marry them with creamy eggs, sweet caramelized onion, and fresh, crisp arugula for a breakfast to remember. Prep time: 5 minutes Cook time: 15 minutes Yield: 2 omelets INGREDIENTS 4 eggs 2-‐3 tablespoons cold water 3 tablespoons olive oil 1 onion, thinly sliced 1/2 cup oven dried tomatoes 3 tablespoons Parmesan cheese 1 cup coarsely chopped arugula Salt Pepper DIRECTIONS Whisk the eggs in a large bowl, then whisk in 2-‐3 tablespoons cold water. Set aside. Heat 2 tablespoons of the olive oil in your omelet pan or skillet over medium low heat and sauté the onions for 5-‐6 minutes, turning once or twice, or until the onion begins to soften and turn translucent. Add the tomatoes and cook for another 2 minutes. Scrape the onion and tomato into a bowl or plate alongside the omelet pan. Add the remaining 1 tablespoon of the olive oil to the pan. Pour in half of the egg mixture, and allow to cook for a minute or two, or until the eggs are mostly solid, loosening the eggs around the edges with your spatula. Arrange half of the onions and tomatoes on one side of the omelet, and sprinkle with half of the Parmesan and half of the arugula. Using a spatula, gently fold the opposing side over this filling. Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Salsa Verde Salsa Verde is "the" way to showcase gorgeous tomatillo flavor. This recipe is so simple yet so delicious. Prep time: 10 minutes Yield: about 2 cups salsa

INGREDIENTS

1/2 lb tomatillos, chopped into 1/4 inch pieces 1/2 cup sweet onion, chopped into 1/4 inch pieces 1 fresh hot pepper (such as jalapeno or Serrano), minced, seeds and all 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 teaspoon Kosher salt

DIRECTIONS

Combine all ingredients in a serving bowl and mix thoroughly.

Muffins with Caramelized Onions & Smoked Gouda These treats bring all the soft texture of muffins, along with savory, rich flavors reminiscent of stuffing. Prep time: 20 minutes Cook time: 16 minutes Yield: 12 hearty muffins INGREDIENTS 2-‐3 tablespoons olive oil 3/4 cup onions, 1/4" dice Wet Ingredients 2 eggs 3/4 cup chicken or vegetable stock* 1/2 cup milk 1/4 cup olive oil Dry Ingredients 2 1/2 cups whole wheat flour 1/2 cup wheat bran 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt (optional)* 1 teaspoon crumbled sage 1/2 teaspoon dried thyme 1 1/2 cups coarsely shredded smoked Gouda DIRECTIONS Preheat your oven to 400. Heat the oil in a small skillet over medium heat and sauté the onions, stirring, for 10 minutes or until they are golden and translucent, then remove from heat. While onions are caramelizing, whisk the eggs in a mixing bowl, then whisk in the stock, milk, and olive oil. Set the bowl aside. In another bowl, whisk the flour, bran, baking powder, baking soda, salt if using, sage, and thyme. Open a cavity in the dry ingredients.

Give the wet ingredients a quick whisk to remix, and then pour in to the bowl with the flour mixture. Using a rubber spatula, stir to just mix (lumpy is okay). Gently stir in the caramelized onions and the shredded cheese. Using two spoons, rubber spatulas, or some combination, evenly distribute the batter between cups in your muffin pan. Slide the tray into the hot oven, and cook for 14 minutes or until firm. *Check your stock for salt content. If there's a lot of sodium in there, omit or reduce extra salt.

Green Braise A warm, spicy vegetable dish that makes good use of late season vegetables. Prep time: 10 minutes Cook time: 20-25 minutes Serves 6-8

INGREDIENTS

2 tablespoons olive oil 1 small onion, sliced 1/2 head cabbage, thinly sliced (about 4 cups) 4 stalks celery, thinly sliced 3 leeks, cleaned and white/light green parts thinly sliced 2-3 cups vegetable or chicken stock 1 teaspoon caraway seed 1 teaspoon crushed red pepper 1 teaspoon freshly-ground black pepper Salt to taste

DIRECTIONS Heat the oil in a large sautĂŠ pan or skillet over medium-low heat and cook the onion, stirring, for 5 minutes. Add the cabbage, celery, and leeks, stir to coat, and add the stock. Sprinkle on the caraway, red and black pepper, and salt. Cook, stirring occasionally, for 20 minutes or until vegetables are tender. Serve in shallow bowls.

Turkey Leek Soup This simple soup is a tasty destination for leftover turkey or chicken. It is also, by the way, a good antidote for a cold. Prep time: 20 minutes Cook time: 25 minutes (not including turkey cooking time) Serves: 4-6

INGREDIENTS 2 tablespoons butter 2 tablespoons olive oil 3 large leeks, cleaned, dark green parts removed, and thinly sliced (about 2 cups) 1 teaspoon ground thyme 5 cups turkey or chicken stock 2 cups cooked brown rice 2 cups cooked turkey or chicken meat, cut into 1/2" chunks Salt and pepper to taste

DIRECTIONS In a stock pot, heat the butter and olive oil over medium heat and sautĂŠ the leeks and the thyme, stirring, for 4 minutes. Add the stock, and cook, stirring occasionally, for 15 minutes. Add the rice and the turkey, heat for another 5 minutes, and serve, seasoning to taste with salt and pepper.

Alli-Yum Omelet Creamy eggs, tangy feta, and a frame of assertive allium. Alli-Yum. Prep time: 5 minutes Cook time: 5 minutes Yield: 1 omelet

INGREDIENTS 2 eggs 1 tablespoon cold water 2 tablespoons extra virgin olive oil 1 garlic scape, finely chopped 2 scallions, white and light green parts thinly sliced 3 tablespoons minced chives2-3 tablespoons feta cheese Salt Pepper

DIRECTIONS Whisk the eggs in a large bowl, then whisk in the water. Set aside. Heat 1 tablespoon of the olive oil in your omelet pan or skillet over medium low heat and sautĂŠ the garlic scape for 1 minute. Add the scallions and cook for another minute, stirring. Scrape the mixture into a bowl or plate alongside the omelet pan. Add the remaining 1 tablespoon of the olive oil the pan. Pour in the egg mixture, and allow to cook for a minute or two, or until the eggs are mostly solid, loosening the eggs around the edges with your spatula. Sprinkle the feta on one side of the omelet, and top the cheese with the scallion mixture, then sprinkle with the chives. Using a spatula, gently fold the opposing side over this filling. Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Beans & Peas

Pasta with Sausage, Zucchini and Fava Beans This hearty pasta dish offers up an irresistible mélange of flavors and textures. Cook the pasta at the same time as the rest of the ingredients. Prep time: 10 Minutes Cook time: 20 minutes Serves: 4-6

INGREDIENTS 1 lb sausage links, cut into 1/4 inch slices 2 cups thin whole wheat spaghetti, or your favorite 4 tablespoons olive oil 1 onion, 1/4 inch dice 3 cloves garlic, crushed 2 small zucchini squash, about 3 cups, cut into 1/2 inch chunks 1 teaspoon dried oregano 1/2 teaspoon dried sage 2 cups fava one or cannellini beans 1 cup chopped fresh parsley Olive oil to dress (optional) Parmesan cheese Salt to taste Pepper to taste

DIRECTIONS Heat water to cook the pasta. While water is heating, cook the sausage in a large skillet or sauté pan over medium heat, stirring. When sausage is done, remove to a separate dish and drain excess fat. Cook the pasta when water is boiling. Meanwhile, add the olive oil to the skillet, then the onion, garlic, and squash. Sprinkle with the oregano and sage and cook over medium heat, stirring, until onions are translucent and squash is almost tender. Add the beans, heat for one minute further, and then remove from heat. When pasta is done, drain, and combine in serving dish with the sausage, cooked vegetables, and parsley. Distribute to serving plates, sprinkling with Parmesan and seasoning to taste with salt and pepper. A drizzle of good olive oil might be nice. A good Pinot Grigio or a dry Italian red wine alongside would finish the picture. Variation: Omit the sausage for a vegetarian dish.

Pinzimonio (Play with your food!) Leave it to the Italians to turn produce into whimsy. Pinzimonio is a raw vegetable antipasto that can be as simple or as complicated as you'd like to make it. In this version, long skinny vegetables are bundled, ready for dipping in olive oil seasoned with lemon juice and salt. Serve with plenty of napkins. Prep time: 20 minutes Serves 4 as an appetizer or side dish.

INGREDIENTS 1 Red Bell Pepper 1 Green Bell Pepper 2-3 Carrots, scraped, ends removed 1/2 pound long, slender green beans 1 bunch scallions, leaves separated and reserved. 1/2 cup olive oil Juice from 1/2 lemon Salt

DIRECTIONS Slice peppers and carrots into long thin spears (about 1/8 to 1/4" wide). Bundle a variety of spears and gently tie with scallion leaves. Assemble these packets on a tray. Distribute the oil and lemon juice between 4 ramekins or small bowls. Dip a bundle into the oil, sprinkle with a little salt, and crunch. Tip: Scallion leaves are easier to tie if you leave them out on the counter for an hour so that the leaves lose some of their water and soften. (This is the only recipe I can think of where I recommend a vegetable less than fresh!)

Green Beans and Julienned Carrots Fresh flavors and bright colors. Prep time: 10 minutes Cook time: 10 minutes Serves: 6-8 as a side dish

INGREDIENTS 2-3 tablespoons olive oil 1/4 cup fresh sage leaves, or 2 tsp dried 1 pound carrots, scraped and julienned 1 pound green beans, cleaned Salt to taste Pepper to taste

DIRECTIONS Heat the oil in a large skillet over medium-low heat. Add the sage leaves and cook for one minute, stirring. Add the carrots and cook, stirring occasionally, for 5 minutes. Add the beans and continue to cook and stir for another 5 minutes or until the beans and carrots are tender crisp. Serve, seasoning to taste with salt and pepper. Variation: Use broccoli or cauliflower florets in this mix (add them with the carrots).

Powisset Slaw This dish offers up a fun mixture of crunchy fresh vegetables. Prep time: 10 minutes Serves: 6-8

INGREDIENTS 1 pint green beans 1 apple, sliced, with peel 2 cups shredded carrots (about 45 carrots) 1/3 cup minced scallions (about 3 scallions) A handful of basil leaves, minced A handful of parsley leaves, minced Juice of 1/2 lemon 4 tablespoons good olive oil Salt to taste Pepper to taste

DIRECTIONS Run the beans, apple slices, and carrots through a food processor equipped with the coarse shredding disk. Scrape that mixture into a serving bowl, and stir in the scallions, basil and parsley. Drizzle with lemon juice and olive oil, and toss. Distribute to serving plates, seasoning to taste with salt and pepper.

Carrots

Green Crunch Salad A crunchy, colorful salad. Prep time: 15 minutes Serves 4

INGREDIENTS 3 large carrots (or enough to yield about 2 cups processed) 1 large stick celery (or enough to yield 1 to 1 1/2 cups processed) 1 apple cored and cut into wedges 1 cup chopped arugula 1 cup chopped young broccoli leaves 1/4 cup chopped chives 1/4 cup chopped parsley 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil 1/2 cup chopped pecans 1/2 cup crumbled blue cheese

DIRECTIONS For the salad: Fire up your food processor and, using the thin slicing disk, slice up the carrots, apple, and celery. Of course, slicing with a knife is always an option. Scrape sliced vegetables into a bowl, and add the arugula, broccoli leaves, chives, and parsley. Drizzle the lemon juice, then the olive oil, over the salad and toss to coat. Distribute to serving plates, sprinkling with pecans and crumbled blue cheese. Variations: Endless. All kinds of greens (radish greens, lettuce, turnip greens, young kale, escarole) could be used.

Summer Vegetable Stew

On a cool summer night, bring out a flavorful stew like this. Prep time: 15 minutes Cook time: 30 minutes Serves: 4-‐6

INGREDIENTS

3 tablespoons olive oil2 cloves garlic, crushed 1 large onion, 1/4 inch dice 5 large carrots 6-‐8 cups chicken or vegetable stock 3 cups chopped escarole 1 large tomato, diced 3 tablespoons pesto (I used Arugula pesto for this) Salt Pepper

DIRECTIONS In a large stock pot, heat the olive oil over medium heat and cook the garlic, onion, and carrots for 5 minutes, stirring. Add the stock, and the escarole, and bring to a simmer. Cook for another 5 minutes after that point. Stir in the tomato, and the pesto, heat for another minute, and serve, seasoning to taste with salt and pepper. Who could say no to crusty bread along with this. And a glass of rosé, of course. (Parmesan cheese would also go nicely on this stew).

Ribollita Ribollita appeals to my food sensibilities. Loaded with vegetables, its whole premise is waste-‐nothing (Stale bread? Chuck it in!), it's a rich stew, and of course it's Italian. Look up comfort food and the first entry should be Ribollita. This dish made of leftovers thickens and tastes better the next day -‐ sort of leftovers squared. Prep time: 15 Minutes Cook time: 1 hour 15 minutes Serves: A crowd

INGREDIENTS 3 tablespoons olive oil 3 cloves garlic, crushed 1 large onion, coarsely chopped 3 large carrots, scraped, 1/4 inch dice 4 stalks celery, 1/4 inch dice 1 cup tomato sauce 1 tomato, 1/4 inch dice (or one can diced tomatoes) 3 cups chicken or vegetable stock 1 teaspoon hot sauce (your favorite) 1 teaspoon dried thyme 1/2 -‐ 1 teaspoon freshly ground black pepper 3-‐4 cups whole grain or white bread, cut into 1/2 inch cubes 1/4 cup fresh parsley, minced Shredded Parmesan for topping

DIRECTIONS Heat the oil in a large stock pot and cook the garlic, onion, carrots, and celery for 5 minutes, stirring. Add the tomato sauce, tomato, stock, hot sauce, and thyme. Reduce heat to low and simmer, stirring occasionally, for an hour. Add the parsley and bread and heat for a few minutes, then serve, topping with shredded Parmesan. A swirl of olive oil is traditional. A dry red wine is perfect alongside your bowl of Ribollita. It is also appropriate to arrange for snow outside. Variation: Chopped bacon or diced pancetta are nice additions for the carnivorously-‐inclined.

Scallion Hummus With Fresh Carrots There's not much that can improve on fresh farm carrots, so we won't call this "better.” We'll just call hummus the perfect partner. Prep time: 10 minutes Serves: 4-‐6 as an appetizer

INGREDIENTS

1 (15 oz.) can chickpeas, drained 2-‐3 tablespoons chopped fresh scallions, with additional for garnish 2 tablespoons tahini 1 clove garlic, crushed Juice from one lemon 1 teaspoon salt 2-‐3 tablespoons olive oil 1 bunch carrots, scrubbed and sliced into short sticks

DIRECTIONS

Add the chickpeas, 2 tablespoons of the scallions, tahini, garlic, and lemon juice to a food processor with the blade attachment, put on the cover, turn it on, and slowly add the olive oil in a thin stream through the feeder tube as the hummus processes. Stop when you have achieved the consistency you like: the longer you go, the creamier it will get. Test for flavor -‐ at this point you can add a little more salt, lemon juice, or scallion if you like. Scrape hummus into a serving bowl surrounded by fresh carrots, and watch it all disappear. Crrrrunch.

Carrot Spice Muffins A couple of these for breakfast and the day looks a whole lot brighter. Prep time: 15 minutes Cook time: 20 minutes Yield: 14-‐16 muffins

INGREDIENTS

2 eggs, whisked 1 cup buttermilk (or milk) 1/2 cup yogurt ¼ cup olive oil 2 cups whole wheat flour 1 1/2 cups wheat bran 1/2 cup sugar or equivalent (I used half Xyla and half Truvia) 2 teaspoons baking soda 2 teaspoons baking powder 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cardamom pinch tsp salt 1 cup carrots, using the fine shredding wheel of your food processor 2/3 cup currants (Or raisins)

DIRECTIONS

Preheat your oven to 400F. Whisk the eggs in a large bowl. Add the buttermilk, yogurt, and the olive oil, and whisk again. Set aside. In another bowl mix the flour, bran, sweetener, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt. Stir the liquids into the dry ingredients until just blended into a thick dough. Then stir in the shredded carrots and the currants. Using a rubber spatula, scrape muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup). Bake for 18 minutes, or until just firm. Don't overcook whole grain muffins (they'll dry out).

Cole Crops: Broccoli, Cauliflower, Kohlrabi & Brussels Sprouts

Vegetable Stew Fast, satisfying treatment of fresh chunky veggies. Prep time: 10 minutes Cook time: 25 minutes Serves: 4-‐6

INGREDIENTS 4-‐6 cups chicken or vegetable stock 3-‐4 tablespoons olive oil 3 cloves garlic, crushed 1 medium onion, 1/4" dice 2 teaspoons Italian seasoning 2 cups carrots, 1/4" dice 4 cups cabbage, 1/4" dice 2 cups chopped broccoli florets 1 can cannellini beans with liquid Shredded Parmesan to taste salt and pepper, to taste

DIRECTIONS Heat the stock in a large saucepan or stock pot over medium heat. While stock is heating, heat the oil in a large skillet or saucepan over medium heat and cook the garlic and onion for 2 minutes, stirring. Add the Italian seasoning and the carrots and continue cooking for another 5 minutes. Scrape the carrot mixture from the skillet into the stock pot, along with the cabbage, heat to a simmer, and cook for 5 minutes. Add the broccoli, and continue to simmer for 10 minutes or until carrots, cabbage, and broccoli are tender crisp. Add the cannellini beans, heat for 30 seconds further, and then serve, seasoning to taste with salt and pepper, and topping with Parmesan cheese. Variations: This simple method could easily be adapted to welcome other chunky vegetables such as bok choi, celery, celeriac, and others. Add chopped sausage.

Skillet Baked Broccoli Tomato Quiche Dishes like this offer a magic combination of attributes: Ease of preparation (this one especially -‐ it's a one skillet meal), delicious flavor, and of course lots of veggies. Prep time: 10 minutes Cook time: 25 minutes Serves: 6-‐8

INGREDIENTS

3 tablespoons olive oil 3 broccoli stems*, shredded 1 onion, shredded 4 eggs 1/2 cup milk 1/2 cup shredded mozzarella 1/3 cup shredded Parmesan 1/2 teaspoon red pepper flakes1/2 teaspoon Italian seasoning 1/2 teaspoon ground sage Salt to taste Pepper to taste 1 tomato, 1/2" dice (about 1 1/2 cups) with juice (or one 15 oz. can diced tomato)

DIRECTIONS Preheat your oven to 350F. Heat the olive oil in a medium (8") oven-‐safe skillet over medium heat and sauté the broccoli and onion, stirring occasionally, until tender, about 15 minutes. While broccoli is cooking, whisk the eggs in a mixing bowl, then whisk in the milk, mozzarella, Parmesan, red pepper flakes, Italian seasoning, sage, salt and pepper. Stir in the tomato. When the broccoli is done, pour the egg mixture into the skillet over the broccoli, and quickly stir to mix, and then stop stirring, and let it cook for 1 minute. Gently lift the skillet from the stovetop and place in the hot oven, and cook for 20 minutes, or until the quiche has set (the middle will be just firm). Remove quiche from the oven, and let cool for 5 minutes. Slice, serve, and enjoy.

*Broccoli Stem Primer: Young, tender broccoli stems lend themselves best to shredding. These are the ones that break with a crisp snap, and offer a pleasant crunch when you bite them. All you need to do is cut off the dried end of the stem and shred away. Older broccoli can get woody - you'll be able to tell as you cut it: if the stem resists your knife, it will cause just as many problems for your teeth. If you are determined to use them, one solution is to cut off the bottom section of each stem, and scrape the remaining length with a carrot peeler to remove the tough exterior skin. Then there are the real old timer stems that are woody all the way through. Send those out to challenge your compost pile.

Sautéed Broccoli & Garlic Scapes Throw out tender broccoli stems? Nonsense! Quick work with a food processor yields a tasty slaw that can be used a number of ways. Prep time: 10 minutes Cook time: 15 minutes Serves: 4

INGREDIENTS

3-‐4 tender broccoli stems, bottom inch of the stem removed, scrubbed, and sliced into pieces narrow enough to fit in a food processor feed tube 4 garlic scapes (or a couple of crushed garlic cloves) 3 tablespoons olive oil 1 cup chicken stock (or 1 cup water and 1 bouillon cube) Salt to taste (if using chicken stock -‐ bouillon has lots of salt) 1 can (15 ounces) Cannellini beans (optional)

DIRECTIONS

Run the broccoli stems and the garlic scapes through a food processor equipped with the coarse shredding blade. Heat the oil in a sauté pan over medium heat and cook the shredded broccoli, stirring, for 5 minutes. Add the chicken stock and salt (or the bouillon), cover and cook over medium heat for another 5 minutes, stirring occasionally, or until tender. Add the Cannellini beans if using, heat for another minute, and serve.

Grilled Kohlrabi Tender kohlrabi on the inside, grill flavor on the outside. This is a good use of large summer kohlrabi. Prep time: 10 minutes Cook time: 20 minutes Serves: 4-‐6 INGREDIENTS 2 large kohlrabi, peeled, cut into 1/2" slices, and steamed until tender crisp 2 tablespoons olive oil 2 cloves garlic, crushed 2 tablespoons balsamic vinegar Salt and pepper to taste Shredded Parmesan cheese for garnish DIRECTIONS While kohlrabi is steaming preheat the grill. Mix the garlic, olive oil, and balsamic vinegar. When kohlrabi is steamed, remove slices to a shallow dish and coat with the olive oil mixture, turning. Grill for 2 minutes per side. Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.

Sautéed Broccoli with White Beans Versatile broccoli starts in the spring, and then keeps on going throughout the growing season. The plant is a culinary marvel - the leaves, the stems, and of course the crowns, can all be enjoyed in many ways. This version features fresh broccoli, cooked tender crisp in garlic and olive oil, and tossed with white beans. Prep time: 5 minutes Cook time: 10 minutes Serves: 4 as a side dish INGREDIENTS 3 tablespoons olive oil 2 cloves garlic, crushed (or more if you like garlic) 1 large head broccoli (about 1 pound), broken into florets, coarsely chopped 1 can (15 oz) Cannellini beans Shredded Parmesan Salt and pepper to taste DIRECTIONS Heat the olive oil in a large skillet over medium heat and sauté the garlic, stirring, for 2 minutes or until the garlic begins to turn tan. Add the broccoli and cook, stirring, for about 5 minutes or until the florets are tender crisp. Add the Cannellini beans and their liquid and heat for a minute, stirring. Distribute to serving plates, top with Parmesan cheese, and season to taste with salt and pepper.

Asparagus & Broccoli Soup I have heard hearty soups like this called "peasant food". I can't think of higher praise, because to me the term embraces simplicity, flavor, and creativity with ingredients. A meal in a bowl like this is perfect for a cool spring night, and makes terrific use of tender broccoli stems. Prep time: 10 minutes Cook time: 25 minutes Serves: 4+ INGREDIENTS 3-‐4 tablespoons olive oil 3 cups tender broccoli stems, coarsely chopped 1 onion, coarsely chopped 1/2 teaspoon crushed red pepper 1 1/2 cups asparagus, coarsely chopped 1 1/2 cups cooked potatoes, coarsely chopped 2-‐4 cups chicken stock 1/2 teaspoon pepper Salt to taste Toasted almonds to garnish (optional) DIRECTIONS Heat the olive oil in a stock pot over medium heat, and cook the broccoli stems, the onions, and the red pepper for 2 minutes, stirring. Add the asparagus and cook for another three minutes, stirring, or until the broccoli and asparagus are tender-‐crisp. Add the potatoes, the chicken stock, the pepper, and the salt. Process with an immersion blender (or in batches in a countertop blender) until smooth and thick. Heat in the stock pot to a simmer, and adjust seasoning if necessary. Distribute to serving bowls, garnishing with toasted almonds and a grind of black pepper. Tips Use only tender broccoli stems. A simple way to test them is to try a stem raw, or cut it with a paring knife. If it's crunchy, use it. If it's woody, or hard to cut with a knife, banish it to the compost. This soup is a terrific destination for leftover cooked broccoli or asparagus. Feel free to vary the proportions of these key green ingredients. All asparagus? Great. All Broccoli? Yum.

Sautéed Brussels Sprout Slaw It’s funny how people who shy away from whole Brussels sprouts forget their reticence when presented with this treatment. Barely a recipe, this is probably the easiest method to be found in the Powisset Farm blog. But simple is good. Prep time: 10 minutes Cook time: 8 minutes Serves: 4 INGREDIENTS 3 TB olive oil 1 TB butter 1 lb Brussels sprouts, shredded using the coarse shred attachment of your food processor. Salt to taste Pepper to taste DIRECTIONS In a medium sauté pan or skillet, heat the olive oil and butter over medium heat. Add the shredded sprouts, and cook, stirring, for 6-‐8 minutes or until tender. Serve, seasoning to taste with salt and pepper.

Leafy Cole Crops: Cabbage, Kale, Napa Cabbage, Bok Choi

Roasted Kale As a rule, roasting and greens don't usually appear in the same recipe. Most greens, under the barrage of intense dry heat, would simply disintegrate. But enter a sturdy, delectably chewy winter green like kale, and roasting has met its match. Prep Time: 10 min Cook Time: 15 minutes Serves: 4 as a vegetable side dish

INGREDIENTS 3 TB Extra-‐virgin olive oil (or a little more if necessary) 1 clove garlic, crushed 1 bunch kale, leaves stripped from the stems and chopped, stems reserved for another use 1 tsp fresh rosemary, minced (or 1/2 tsp dried) Salt Freshly ground black pepper

DIRECTIONS Preheat the oven to 400F. Mix the olive oil and garlic in a cup. Place the chopped kale in a large bowl, and pour in the garlicky olive oil. Stir to coat, and scrape leaves into a large baking dish. Sprinkle with rosemary, salt and pepper. Put the baking dish in the oven and cook, stirring occasionally, for 15 minutes or until leaves are tender and edges just beginning to crisp. Serve, maybe topping with shredded Parmesan.

Braised Kale with Garlic Scapes & Onion This gentle treatment yields sweet, tender kale. Prep time: 5 minutes Cook time: 15-‐20 minutes Serves: 4, depending on your passion for delicious kale INGREDIENTS 3 tablespoons olive oil 6 garlic scapes (or 2-‐3 cloves garlic, crushed) 1 small onion 1 bunch kale, stems minced and separated from the leaves, leaves coarsely chopped 1 1/2 cups chicken stock or water Shredded Parmesan salt to taste DIRECTIONS Heat the oil in a large saucepan, over medium heat, and sauté the garlic, onion and minced kale stems for 5 minutes, stirring occasionally. Add chopped kale leaves and stock, stir, and reduce heat to medium low. Cover and cook for 10 minutes, stirring once or twice, or until greens and stems are tender. Distribute to serving plates, seasoning to taste with salt, and sprinkling with shredded Parmesan.

Scrambled Egg & Braised Kale Sliders Cook's Law #1: Always make a little extra (such as braised kale) Cook's Law #2: Use those leftovers to enable magic the next day. Prep time (not counting Kale prep): 5 minutes Cook time: 10 minutes Serves: 4+

INGREDIENTS 5-‐6 eggs 1/2 cup milk or water 1/3 cup shredded cheddar cheese (or your favorite) 2 tablespoons olive oil 1 cup braised kale, drained Slider buns (I like to use Trader Joe's 100% whole wheat dinner rolls, sliced) salt and pepper to taste

DIRECTIONS In a large bowl, whisk the eggs, then whisk in the milk and the cheese. Drop the slider rolls in the toaster. Heat the olive oil in a large skillet over medium heat, and heat the kale, stirring, for 2 minutes to heat it. Turn heat to medium low and pour the egg mixture over the hot kale. Cook, stirring slowly and constantly, for 2-‐4 minutes or until the eggs are cooked to the consistency you like. Turn off heat. Distribute slider rolls to plates; carefully load with egg/kale mixture, and serve, seasoning to taste with salt and pepper.

Summer Slaw This cool, crunchy, savory salad makes good use of sturdy summer veggies. Prep time: 20 minutes Serves: 4-‐6

INGREDIENTS 3 scallions 2 small fennel bulbs (about 1 cup when shredded) 1/2 head arrowhead cabbage (about 2 cups when shredded) 1 Hakurei Turnip (about 1/2 cup when shredded), greens separated and coarsely chopped 4 small or 2 large carrots (about 1 cup when shredded) 1 cup chopped basil 2 tablespoons minced fresh sage 2 tablespoons freshly squeezed lemon juice 3 tablespoons olive oil 1/4 cup crumbled feta cheese Freshly-‐ground black pepper

DIRECTIONS Using a food processor equipped with the coarse shredding wheel, process the scallions, fennel, cabbage, turnip, and carrots. Scrape vegetables into a serving bowl, and stir in the basil, sage, lemon juice and olive oil. Serve, sprinkling with feta and black pepper.

Salad Martini Want to serve gorgeous fresh salad vegetables in a new way? Make that salad something to toast! Obviously this is more about presentation than recipe, but isn't fun part of the objective? Prep time: 10 Minutes Serves: 8+ (depending on the size of your glasses!)

INGREDIENTS 1/2 of a small head fresh green cabbage (about 2 cups, shredded) 2 apples, cored and roughly sliced 5-‐6 radicchio leaves 2-‐3 carrots, scrubbed (peeled if necessary) 1 small sweet onion (about 1/2 cup when shredded Vinaigrette (your favorite)

DIRECTIONS Run all these ingredients through a food processor using the thin slice wheel. Toss with vinaigrette and serve as a toast to farm fresh produce.

Variations Wow -‐ limited only by your choice of processor-‐friendly vegetables. Or add chopped chicken, hard boiled egg, and/or bacon can call it a meal.

Asian Style Apple-Cabbage Slaw Hard to stop eating this. Prep time: 10 minutes Serves: 4-‐6 INGREDIENTS 1/2 head (about 4 cups) cabbage 2 large apples 4 TB chopped fresh cilantro 3 TB oil (canola or olive will work) 2 TB red wine vinegar 2 TB soy sauce 2 TB sesame tahini 1 clove garlic 1/2 tsp salt DIRECTIONS Slice the cabbage and apple by hand or in a food processor using the thinnest slice possible. Set aside. In a food processor equipped with the chopping blade, process the cilantro, oil, vinegar, soy sauce, tahini, garlic, and salt to a smooth consistency. Pour the dressing over the cabbage -‐ apple mixture, toss to coat, and serve.

Collards and Steak Carbonara This pasta dish would also be delicious without the steak Prep time: 15 minutes Cook time: 15 minutes Serves: 6+

INGREDIENTS

3 TB Olive Oil 3 cloves garlic, crushed 1 bunch collard greens, cleaned, leafy parts separated from stems and coarsely chopped, stems thinly sliced 1 lb whole wheat pasta 2 eggs 1/2 cup shredded Parmesan 1 cup diced leftover roast beef or steak

DIRECTIONS

Heat water for the pasta in a large pot. While water is heating, heat the olive oil in a large sauté pan over medium heat and sauté the sliced collard stems for 3-‐4 minutes, stirring. Add the garlic and cook for another minute, stirring. Add the collard leaves, turn heat to medium-‐low, cover, and cook for 10 minutes, stirring occasionally. The leaves will release moisture to help steam everything, but if the sauté pan looks in danger of drying out add a little water or stock. Cook the pasta as you like it. While pasta is cooking, whisk the eggs, and add the meat to the sauté pan to heat. When pasta is done, drain it in a colander, return it to the pot, and toss with the eggs, then with the parmesan, and then mix in the collards from the sauté pan. Serve, seasoning to taste with salt and pepper. Variations Cooked tofu, sausage, or chicken would be delicious substitutes for the steak.

Wine Pairing This dish would pair well with a dry red wine -‐ Cotes du Rhone, or even Chianti, would be a natural.

Warm Greens with Apples and Walnuts A crunchy, chewy, savory, satisfying salad made of hearty greens. Prep time: 10 minutes Cook time: 10-‐15 minutes Serves: 4-‐6 INGREDIENTS 3-‐4 tablespoons olive oil 1 bunch bok choi, coarsely chopped 2 cups celery stems and leaves 3 cloves garlic, crushed 4-‐5 fresh sage leaves, minced 1 teaspoon minced fresh rosemary 1 teaspoon fresh thyme 1/4 cup toasted walnuts1 apple, cored, 1/2 inch dice 1/4 cup mint, coarsely chopped 1/4 cup feta cheese, crumbled juice of 1/2 lemon salt (optional) DIRECTIONS Heat the oil in a large skillet or sauté pan over medium heat and cook the bok choi, celery, garlic, sage, rosemary and thyme for 10 minutes, stirring, or until the bok choi and celery stems are tender crisp. Remove from heat, stir in the walnuts, apple, mint, and feta. Drizzle with lemon juice, and serve, seasoning to taste with salt if necessary -‐ don't forget feta is salty.

Choi Chicken This tasty meal makes good use of one large sauté pan or skillet. Prep time: 5 minutes Cook time: 15 minutes Serves: 4-‐6

INGREDIENTS

1-‐1.5 lbs chicken breast meat, sliced into "fingers" 3 TSP Jerk Style Seasoning 2-‐3 TB olive oil2 cloves garlic, crushed 1 large bok choi plant, white parts separated from the green leaves, both coarsely chopped Cilantro

DIRECTIONS

Place the chicken in a large bowl, drizzle with 2 TB of olive oil, and turn to coat. Then sprinkle with 2 tsp. of the jerk seasoning, turning pieces to reach all sides. Set aside. Place a serving platter in your oven and preheat oven to about 150F (warm). Heat the remaining olive oil in a large sauté pan or skillet over medium heat. Cook garlic for a minute, and then add the choi stems and cook, stirring, for 5 minutes or until tender crisp. Sprinkle in the remaining 1 tsp. jerk seasoning, and stir. Add the green leaves, cover, and continue cooking for 5 minutes, stirring once or twice, or until bok choi leaves are tender. Remove cooked bok choi to the platter in the oven, and turn heat to medium high (add a little more oil if necessary to facilitate cooking the chicken). Cook chicken over medium high heat for 5 minutes, turning once. Arrange chicken on top of bok choi, drizzle remaining pan juices over the chicken, and serve.

Wine Try this with an off dry Riesling or Gewurztraminer

Corn

Harvest Season Slaw Can you say Crrrrunch? Prep time: 25 minutes Serves: 4-‐6

INGREDIENTS

2 cups shredded cabbage 2 bulbs (about 2 cups) shredded fennel bulb and lower portion of the stems 2 apples, cored, sliced, and shredded 2 ears cooked corn, kernels cut off the cob (about 1 1/2 cups) 1 cup shredded carrot 1/2 cup shredded sweet onion mint leaves, one leaf for each year of age of the cook, chopped juice from two lemons (about 4 TB) 3-‐5 tablespoons olive oil salt freshly ground black pepper

DIRECTIONS

Get busy with your food processor, using the thin slice disk. Place all ingredients in a large salad bowl, and toss with lemon juice and olive oil, and season with salt and pepper. Then crunch.

Corn, Cucumber, & Escarole Salad Simple is good. Prep time: 5 minutes Serves: 4 as a salad side dish

INGREDIENTS 1 cucumber, chopped into 1/4 inch pieces 5-‐6 large leaves escarole, coarsely chopped 1 cup cooked corn 1 cup chopped fresh parsley 3 tablespoons pine nuts 2 tablespoons shredded Parmesan Juice from 1/2 lemon 3 tablespoons olive oil Salt and pepper to taste

DIRECTIONS Combine cucumber, escarole, corn, parsley, pine nuts, and Parmesan in your serving bowl, drizzle with lemon juice and olive oil, and toss lightly to combine. Sprinkle with salt and pepper.

Tip

One ear of cooked corn, leftover from last night, yields just enough kernels for this salad.

Variations Limited only by your imagination. For the escarole, substitute lettuce, endive, arugula, etc.

Haddock Chowder The whole family devours this creamy version of classic fish chowder. This is a gateway dish for kids who "don't like fish" - they might just change their minds. Prep time: 15 Minutes Cook time: 18 Minutes Serves: 5-‐6

INGREDIENTS 4 medium organic potatoes, scrubbed and cut (unpeeled) into 1/2 inch chunks 5 strips bacon 1 onion, 1/4 inch dice 2 cups corn 5 sage leaves, minced, or 1 tsp dried 3 cups milk 2 pounds haddock fillets Freshly-‐ground black pepper to taste Salt (IF you need it) to taste

DIRECTIONS Cook the potatoes for 15 minutes or until almost cooked. Set aside. Cook the bacon in a large soup pot over medium heat. When bacon is done, remove to paper towels and drain most of the bacon fat, reserving as much as you like to cook the onions. Cook the onions, stirring, for 5 minutes or until browned and softened. Add the corn and sage, and cook for another 2 minutes, stirring. Now add the milk and the potatoes, and bring to a simmer over medium heat. Add the haddock, and if necessary a little more milk to cover. Return to a simmer and cook for 5 minutes or until the fish turns white and flakes easily. Break fish into pieces. Serve steaming bowls of chunky chowder, sprinkling with crumbled bacon and seasoning with pepper (and salt if necessary). A piece of crusty bread and a salad alongside, and you've got the perfect meal. All right, add a glass of white wine, too.

Variation Roasting the potatoes instead of boiling adds a new flavor dimension to chowder (30 minutes in a 400F oven). For decadence, add a little cream along with the milk. All white fish make good chowder, although flat fish tends to break into very small pieces that disappear. The flavor will still be there, though.

Grilled Corn Grilled corn is a summer classic – and when cooked with your main course, this dish enables the whole meal to come right off the grill. Mexican-style corn ("Elote") includes lime juice, mayonnaise, cheese, and chili powder. The method below doesn't go quite that far, but takes inspiration from the tradition and uses fresh lemon juice and a sprinkling of Parmesan Prep time: 5 minutes Cook time: 10 minutes Serves: 4 INGREDIENTS 4 ears corn, shucked 2 tablespoons olive oil 2 tablespoons cup coarsely grated Parmesan cheese 1 teaspoon salt 4 lemon wedges DIRECTIONS Preheat the grill. Drizzle the corn with olive oil and turn to coat. Grill corn, turning several times, for 8-‐10 minutes, or until you accomplish those great grill marks. Sprinkle with Parmesan and salt, and drizzle with lemon juice.

Cucumbers

Real Greek Salad In Greek mythology, Prometheus deceives Zeus by giving him the choice between two offerings. One offering was skin and bones, covered with snow-white fat. The other was the edible beef, covered with unappetizing entrails. Zeus chose the pile covered with fat, and was angry to find the contents. Today some local restaurants seem to offer a similar choice, where a seductive layer of cheese in a “Greek” salad hides greenish tomatoes, soggy cucumbers, and (sacrilege) Iceberg Lettuce! For years I thought this was what a Greek Salad should be, but then happy chance brought me to the real thing. I remember it like it was yesterday. At the outdoor restaurant on Crete, we were served what I thought at first was a simple platter of vegetables, resplendent with chunks of juicy tomato, cucumbers, savory onion, and crisp sweet peppers, all topped with fresh basil and Kalamata olives, and glistening with olive oil and wine vinegar. On this masterpiece reclined a wedge of feta so creamy I wanted to eat it alone. I looked around at other tables: one man carefully assembled a bite that included every ingredient. We attempted the same. “You know” my wife whispered to me, “this is the best Greek salad I’ve ever tasted.” Of course it was. Here I thought this was a salad missing its lettuce, when in reality the stateside Greek Salads are missing the point! Prep time: 15 minutes Serves: 6-‐8

INGREDIENTS 2 fresh tomatoes cut into bite size chunks 2 fresh green bell peppers, seeds removed, cut into bite size chunks 1 fresh cucumber, half peeled into “stripes”, split lengthwise, and cut into bite size pieces 1/2 a large sweet onion, such as Vidalia, cut into 1/4" pieces Fresh basil leaves, coarsely chopped About 25 Kalamata olives 4-‐5 ounces Feta cheese, cut into chunks Extra virgin olive oil Red wine vinegar Salt to taste Pepper to taste

DIRECTIONS Combine tomatoes, peppers, cucumbers, onions, and basil, drizzle to taste with vinegar and olive oil, and mix. Top with olives and wedges of Feta, and salt and pepper to taste. Devour while contemplating the origins of democracy.

Very Green Salad If you're not shy about assertive flavors, try a combination like this. Prep time: 10 minutes Serves: 4 or more

INGREDIENTS 1 bunch arugula, washed, dried, and coarsely chopped 1 cucumber, quartered lengthwise and chopped into 1/2" sections About 1 cup Parsley, coarsely chopped 4 scallions, cleaned and chopped into 1/4" sections (white, light green, and as much of the dark green section as you like) A handful raw sugar snap peas, for entertainment 1/2 cup dried cherries or cranberries. (Dried cherries can be found at Trader Joe's) 1/4 cup shredded Parmesan Your favorite vinaigrette

DIRECTIONS Mix.

Cucumber Soup My friend Paul Wood made this for me as thanks for supplying him with cucumbers. I got the better end of that deal - this is delicious. Prep time: 15 minutes Yield: about two quarts

INGREDIENTS 3-‐4 good size cucumbers 16 ounces sour cream 16 ounces plain yogurt 1/2-‐2/3 quart buttermilk 1 bunch fresh dill 2 cloves garlic, crushed Salt to taste

DIRECTIONS Peel and de-‐seed the cucumbers. Pour about 2 cups of buttermilk in a blender or food processor, and then add sliced cucumbers. Process to a smooth consistency. Pour off 1/2 of the liquid into a large bowl, and put in more chopped cucumbers. Pour off about 1/2 the liquid again and add sour cream and yogurt. Continue until all ingredients are processed. Stir to mix. Feel free to play around with the proportions. More sour cream to make it thicker and richer. In general, it's somewhat close to 1/3 of each. After everything is mixed, pour back about 2 cups into the blender and add 7-‐8 branches of dill with the garlic and put the blender on high to really blend it. Pour everything together and add a little salt to taste. At this point you decide if you want more buttermilk, sour cream, yogurt or leave it alone! It tastes best the next day when the garlic and dill really settle in.

Fennel & Cucumber Salad It’s hard to stop eating this crunchy, savory salad. Prep time: 15 minutes Serves: 2-‐4

INGREDIENTS 1 bulb fennel, thinly sliced 4 cups fresh spinach (or other greens) 1 cup fresh parsley, coarsely chopped 1 cucumber, chopped into 1/4" pieces 1 small sweet onion, chopped into 1/4" pieces 1/4 cup shredded Parmesan cheese (optional) 2-‐3 tablespoons fresh lemon juice 2 tablespoons olive oil Salt and pepper to taste DIRECTIONS Combine solid ingredients, and toss with lemon juice and olive oil. Season to taste with salt and pepper.

Eggplant

Ratatouille with Grilled Vegetables This recipe takes inspiration from Julia Child's classic recipe in Mastering the Art of French Cooking, but with ingredients separately grilled. This ratatouille draws on two other recipes in this book (oven dried tomatoes and tomato sauce), so the dish takes a bit of planning. The result is wondrous flavor. Ratatouille can easily fly solo as a vegetarian entree, or serve as a memorable side dish. Prep time: 60 minutes total: 30 minutes unattended (Not including oven drying time for tomatoes) Cook time: 90 minutes Serves 8-‐10

INGREDIENTS About 2 lbs ripe tomatoes, cut into wedges, and oven dried 2 large eggplant, cut crosswise into 1/4" slices 2 large zucchini, scraped and cut crosswise into 1/4" slices 3 TB olive oil for the grilled vegetables 2-‐3 TB olive oil for the onions 1-‐2 onions, thinly sliced 2 cloves garlic, crushed 2-‐3 bell peppers, cored and cut crosswise into 1/4" slices 2 cups homemade tomato sauce 1-‐2 cups fresh basil and parsley, chopped (hard to have too much fresh basil)

DIRECTIONS Layer the eggplant and zucchini in a large baking dish, salting each layer, and set aside minutes. After 30 minutes, rinse and dry the slices. Preheat the grill. In a large bowl, Turn the zucchini, eggplant, and pepper slices in the 3 TB olive oil. This may need to be done in stages unless you have a brobdignagian bowl. Grill vegetable slices for 6-‐8 minutes, turning once, or until they are soft. Remove to cool on a platter, keeping the vegetables separate. When the grilled vegetables have cooled enough to handle, slice them into pieces about 1x2". Keep the vegetables separated by kind. (This step is optional, and will make the finished dish easier to serve.)

Heat olive oil in a large sauté pan over medium low heat and sauté the onion and garlic for 5-‐8 minutes, stirring occasionally, or until the onion is soft and translucent. Remove from heat. (If you like the challenge of multitasking, the sauté and grill steps can be done simultaneously.) Preheat the oven to 300. Spread about 1/3 of the onion, 1/3 of the dried tomatoes, and 1/3 of the peppers on the bottom of a Dutch oven/stock pot. Dress with 2/3 cup of the tomato sauce. Cover with half of the zucchini, half of the eggplant, and half of the basil &amp; parsley. Dress with another 2/3 cup sauce. Spread the remainder of the onions, tomatoes &amp; peppers, the rest of the zucchini, eggplant, and the rest of the basil &amp; parsley. Top with the remaining sauce. Season with salt and freshly ground black pepper, if desired. Top with the remainder of the onions, tomatoes &amp; peppers. Cover and bake in the oven for about 45 minutes or until heated through. Ratatouille can be served hot, warm or cold

Tips ! Paste tomatoes have less water, so they take less time in the oven. ! If the dish seems dry as you assemble it, add a little tomato sauce between the layers.

Roast Eggplant Olive oil, salt, and dry heat work wonders with tender rich eggplant. Prep time: 5 minutes Cook time: 15-‐20 minutes Serves: 4 as a side dish INGREDIENTS 1 large eggplant, washed, ends cut off, and sliced into pieces into pieces 1/2 inch thick 1 teaspoon salt 2 cloves garlic, crushed 1/4 cup olive oil 2 tablespoons balsamic vinegar DIRECTIONS Preheat your oven to 400F. Lay the eggplant slices in a large baking dish in a single layer (or two baking dishes). Sprinkle with salt and allow to rest for 20 minutes while the oven heats. When the oven is ready, pour off any water that has collected in the pan. Mix the garlic, oil, and vinegar, pour over the eggplant, and turn the slices to coat. Arrange once again in a single layer in the baking dish. Slide the baking dish into the middle rack of the hot oven and bake for 8-‐10 minutes. Then turn the slices, and bake for another 5-‐10 minutes or until eggplant is tender.

Eggplant Parmigiana Some would argue that the Parmigiana treatment creates the ultimate eggplant dish. With rich flavors and textures, this is vegetarian comfort food at its best. Prep time: 20 minutes Cook time: about 35 minutes Serves: 5-‐6

INGREDIENTS 4-‐5 cups marinara sauce (here's the recipe, or use your favorite store bought) 3 eggs, whisked 2/3 cup flour1 1/2 cups wheat bran or whole wheat bread crumbs 1/4 cup extra-‐virgin olive oil 2 teaspoons dried oregano 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 medium eggplants, cut into slices about 1/3 inch thick (about 12 slices) 1 cup coarsely chopped fresh basil 1/3 cup shredded Parmesan cheese 3/4 cup shredded mozzarella cheese

DIRECTIONS Preheat your oven to 350F. Heat the sauce in a medium saucepan over low heat. Whisk the eggs in a large bowl. Put the flour and the wheat bran (or bread crumbs) in separate shallow dishes. A pie plate is perfect for this. Stir the oregano, salt and pepper into the wheat bran. Heat the oil in a large skillet over medium heat. Coat an eggplant slice in flour; dip it in the egg, and then in the seasoned wheat bran. Place this coated slice in the skillet, and repeat with other slices until the skillet surface is covered. Cook each slice for about 3 minutes, or until browned and crisp on one side, then turn and cook for another 3 minutes. Cover the bottom of a large baking dish with a thin layer of the heated sauce. As the eggplant slices are cooked, place them next to each other on the sauce in the baking dish. Continue to cook the eggplant slices until they are all in the baking dish. If necessary, create a second layer of eggplant in the dish. Sprinkle the basil on top of the eggplant slices, and spread the remaining sauce over the top. Spread the Parmesan, then the Mozzarella, evenly over the top. Bake for about 25 minutes, or until cheese is melted and the sauce begins to gently bubble. Wine Serve with a dry red wine. A good Chianti would be perfect.

Eggplant Rollatini Crisp fried eggplant, creamy herbed cheese, and savory tomato sauce form a dream combination. These could be a side dish, or just as easily be the main course. Adapted from the recipe I prepared for the Phantom Gourmet television show. Prep time: 45 minutes including 30 minutes unattended while the eggplant slices purge Cook time: 45 minutes Yield: about 8 rollatini, depending on the size of your eggplant

INGREDIENTS 1 large eggplant 1 teaspoon salt ½ to 1 cup flour (I used whole wheat) 1 egg ¼ cup milk ½ to 1 cup whole wheat bread crumbs Olive or canola oil for frying 3/4 cup ricotta cheese 3/4 cup + 1/4 cup shredded mozzarella, separated ¼ cup + 2 tablespoons shredded Parmesan, separated ½ cup chopped basil or parsley 1 teaspoon garlic salt 2-‐3 cups tomato sauce

DIRECTIONS Rinse and dry eggplant. Slice off the stem end, and cut into slices about ¼-‐inch thick. Reserve the outermost slices for another use (they will not be big enough to roll around the filling. Arrange slices in a flat layer on the bottom of a large baking dish. When one layer is finished, sprinkle that layer with salt, and repeat with the next layer until you all useable slices are salted. Put this baking dish aside for half an hour while you mow part of the lawn. After half an hour, carefully tip the eggplant dish and pour off the water Preheat the oven to 350F, and set out a large loaf pan or baking dish. Set a skillet on the stove, and pour in enough canola oil to cover the bottom, and turn heat on to medium. Pour the flour onto a large plate or shallow dish. Whisk the egg and milk in a large bowl. Pour the bread crumbs onto a large plate or shallow dish. Arrange near the skillet. Take a slice of eggplant, turn it in the flour, then in the egg, and then in the bread crumbs. Carefully place this slice in the hot skillet, and repeat with other slices to fill the skillet. Cook each slice for 4-‐5 minutes per side or until bread crumbs are nicely browned and crisp. Remove to paper towels and repeat with the rest of the eggplant slices.

In a bowl, mix the ricotta, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, the chopped basil or parsley, and the salt. On a working surface, set out a slice of cooked eggplant. Place about 3-‐4 TB of the cheese-‐herb mixture on one end of the slice, and roll the slice from that end to encircle the filling. Place this slice, seam end down, in a baking dish or large loaf pan. Repeat with the other eggplant slices to fill the tray. Spoon pasta sauce around the edges of the rollatini, sprinkle with the remaining mozzarella and Parmesan, cover with foil and bake for about 30 minutes, or until cheese on top is melted and dish is bubbly.

Wine Chianti, or another Sangiovese-‐based wine, will go well with this tomato-‐intensive dish.

Tip Use eggplants that are at least 8” long and about 3” in diameter. Short, wide eggplants are more difficult to roll.

Grilled Vegetable Soup This rich, velvety soup of eggplant, zucchini, & tomato is a meal unto itself. Oven dried tomatoes add concentrated flavor, but fresh tomatoes will also work fine. Prep time: 60 minutes total: 30 minutes unattended (salting/purging the vegetables), then 20 minutes (not including oven dried tomatoes) Cook time: 20 minutes Serves 8-‐10

INGREDIENTS 2 large eggplants, cut crosswise into 1/4" slices 2 large zucchini, scraped and cut crosswise into 1/4" slices 1-‐2 onions, thickly sliced 3 tablespoons olive oil About 2 pounds ripe tomatoes, cut into wedges, and oven dried, or fresh tomatoes, sliced Salt and freshly ground black pepper, to taste 1 cup fresh basil and parsley, chopped 4-‐6 cups vegetable or chicken stock

DIRECTIONS Layer the eggplant and zucchini in a large baking dish, salting each layer, and set aside for 30 minutes. At the end of 30 minutes, rinse and dry the slices. Preheat the grill. In a large bowl, turn the zucchini, eggplant, and onion in the 3 TB olive oil. Grill vegetable slices for 6-‐8 minutes, turning once, or until they are soft and blackened. Return to the bowl to cool. When they are cool enough to handle (about 5 min) coarsely chop them to facilitate processing. Place grilled vegetables, along with tomatoes, salt, pepper, parsley, basil, and 4 cups chicken stock in a large stock pot. Process with an immersion blender to a smooth consistency, adding more stock if necessary. Bring to a simmer, and serve. Toasted nuts are a tasty topping for this rich creamy soup. Tips: Thick onion slices are less likely to fall through the grill! A blender or a food processor can also be used in place of an immersion blender, although you'll want to process the soup in batches to avoid explosions.

Greens: Lettuce, Spinach, Chard, Arugula, & More

Parsley, Feta & Toasted Pecan Salad A great combination. Prep time: 8 minutes flat Serves: 4 as a small salad, or 2 serious salad people

INGREDIENTS 2-‐3 cups fresh parsley, washed & coarsely chopped 1 early season apple, cored and cut into 1/2 inch chunks 1 cup cherry or grape tomatoes, halved A few slabs of feta cheese 3 tablespoons toasted pecan chunks Your favorite vinaigrette

DIRECTIONS Mix. :)

Powisset “Waldorf” Salad This entrée salad is delicious alone, or inside a summer sandwich. Fresh celery adds the world's best pungent fresh green crunch. Must ... stop... eating ... Prep time: 10 minutes Yield: 4-‐6 sandwiches

INGREDIENTS 1 1/2 "ish" cups cooked chicken, chopped 1 -‐ 1 1/2 cups diced celery 1 cup seedless grapes, halved 1/4 cup diced sweet onion 1/4 cup chopped arugula 4-‐6 tablespoons mayonnaise 2 teaspoons fresh dill, minced Salt to taste Pepper to taste Whole grain pita, rolls or wraps

DIRECTIONS Mix all ingredients in a large bowl. Spoon into rolls, or right onto your plate.

Sautéed Spinach The key here is brief exposure to heat, so that the leaves are bright green and retain a tiny bit of their original crisp texture. Prep time: 5 minutes Cook time: 5 minutes

INGREDIENTS

3 TB olive oil 2 cloves garlic, slivered 12-‐16 oz spinach, washed and dried. 1 teaspoon fresh lemon juice freshly ground black pepper salt to taste

DIRECTIONS

Heat the olive oil in a large skillet or sauté pan over medium high heat. Cook the garlic for 15 seconds, then add the spinach. Cook for a minute, stirring, or until spinach is just beginning to wilt. Remove to plates, and drizzle with lemon juice. Sprinkle with pepper and salt, and serve. Be prepared for expressions of delight.

Balsamic Glazed Beet Greens Balsamic vinegar and beet greens (along with cousins spinach and chard) are beautiful together. Here the reduced vinegar takes on a syrupy quality - a little goes a long way. Prep time: 10 minutes Cook time: 10 minutes Serves: 4 as a side dish

INGREDIENTS 4 TB balsamic vinegar 2-‐3 TB olive oil 1 clove garlic, crushed 4 cups chopped fresh beet greens and stems, washed and stems separated.

DIRECTIONS Heat the balsamic vinegar in a small saucepan over medium-‐high heat and cook, stirring, for 5-‐7 minutes or until reduced by half. Turn off heat. Meanwhile, heat the oil in a sauté pan or skillet over medium heat and cook the garlic for a minute. Add the stems and cook, stirring, for 3 minutes, then add the leaves. Continue to cook, stirring, for another 4-‐5 minutes or until leaves are wilted and the stems are the texture you like (I like some al-‐dente texture). Distribute greens to serving plates and drizzle each serving with your Balsamic syrup. Delicious.

Pasta with Fava Beans, Chard, and Parsley There's a kindred spirit between hearty al dente whole wheat pasta and the earthy, vibrant flavors of fresh chard and parsley. Layer in the richness of fava beans and sautéed onions, and this is a dish to make more than once. Prep time: 15 minutes Cook time: 15 minutes Serves: 4-‐6 with leftovers INGREDIENTS 1/4 cup olive oil 1 medium sized onion, chopped 1 small bunch chard, stems and leaves separated and chopped 1-‐2 cups prepared fava beans* 1 bunch parsley, coarsely chopped 1 pound whole wheat pasta, your favorite Salt and pepper to taste Freshly shredded Parmesan Cheese DIRECTIONS Heat water for the pasta. Sauté the onion for 5 minutes in the olive oil in a large skillet over medium heat. Add the chard stems and cook for another 5 minutes, stirring. Add the chard leaves, cover, and cook for 3-‐5 minutes, stirring once or twice, or until leaves are wilted. Stir in the prepared fava beans and set aside. Cook the pasta, drain, and return pasta to the cooking pot. Stir in the vegetable mix from the skillet, and the chopped parsley. Distribute to serving plates, seasoning to taste with salt and pepper and topping with Parmesan. *To prepare fresh fava beans in the amount called for in this recipe, start with about two pounds of fava bean pods. Remove the beans, and cook them for two minutes in salted boiling water. Drain in a colander, and then place beans in a bowl of ice water. Drain, and then carefully slip the outer covering off each bean (discard outer covering). Place beans in a bowl, and they are ready to use. You can also substitute other prepared dry beans for the favas. Wine This dish is gorgeous with a dry rose wine. Enjoy while looking out over the vineyards, with Mt. Ventoux in the distance. The bike ride to the top can wait until tomorrow.

Tatsoi Mac & Cheese This is not your kids' mac and cheese. Prep time: 10 minutes Cook time: 20 minutes Serves: 6-‐8

INGREDIENTS

1 lb. whole wheat elbow macaroni (or your favorite pasta shape) 5 strips bacon 3 cloves garlic2 cups chopped tatsoi, stem parts separated from leaves 1 teaspoon ground paprika 2 eggs, whisked 1/4 cup sour cream 1/2 cup grated Parmesan cheese 1/2 teaspoon crushed red pepper, or to taste (optional) Salt to taste Pepper to taste 1/4 cup fresh cilantro, coarsely chopped

DIRECTIONS

Heat water for your macaroni. While water is heating cook the bacon in a large sauté pan or skillet over medium heat. When bacon is done, remove to drain on paper towels and pour off excess fat, leaving just enough to coat the bottom of the pan (or use olive oil). Add the garlic and cook for 1 minute, stirring, or until tanned and fragrant. Add the tatsoi stems and cook for another 2 minutes, stirring. Then add the leaves, and sprinkle with the paprika. Cover, turn the heat to medium-‐low, and cook for 3-‐4 minutes or until greens are wilted. Remove from heat. Cook the pasta as you like it. Drain the pasta, quickly return to the pan, and stir in the eggs. The hot pasta will cook the eggs. Then stir in the sour cream, Parmesan, and crushed red pepper, if using. Serve, seasoning to taste with salt and pepper, and garnishing with cilantro. Wine A rich pasta dish like this will pair well with a range of wines, from a full bodied white, such as a California chardonnay; to a dry rose, or even a light or medium-‐ bodied red.

Sautéed Beet Greens with Gorgonzola Butter The earthy sweetness of the greens makes an irresistible pair with the salty creaminess of the Gorgonzola butter. I took inspiration for the Gorgonzola Butter from Deborah Madison's Fried Winter Squash with Gorgonzola Butter, which is itself a fantastic recipe. Prep time: 15 minutes Cook time: 15 minutes Serves: 4

INGREDIENTS

3 tablespoons olive oil 3-‐4 cups beet greens, rinsed and coarsely chopped 1 clove garlic 1/4 teaspoon salt 1 tablespoon butter, softened 2 tablespoons Gorgonzola

DIRECTIONS Heat the olive oil in a skillet or sauté pan over medium-‐low heat and cook the beet greens, stirring occasionally, for 10 minutes or until greens and stems are soft. Cover and remove from heat. Using a mortar (or a small food processor) process first the garlic and salt, then incorporate the butter and cheese. Distribute greens to serving plates, and top with Gorgonzola butter. Try to allow time for the butter to begin to melt over the greens before devouring.

Chard scramble The earthy, green flavor of chard marries perfectly with the creamy umame of scrambled eggs. Addictive. Prep time: 5 minutes Cook time: 10 minutes Serves: 2 generously

INGREDIENTS 4 eggs 4 tablespoons milk or water 1/3 cup crumbled feta cheese (or your favorite) 2 tablespoons olive oil 3 cups coarsely chopped chard leaves Salt to taste Pepper to taste

DIRECTIONS In a large bowl, whisk the eggs, and then whisk in the milk and the cheese. Set aside. Heat the oil in a large skillet over medium heat and cook the chard, stirring, for 2 minutes or until leaves are wilted. Turn heat to medium low and pour the egg mixture over the hot chard. Cook, stirring slowly and constantly, for 2-‐4 minutes or until the eggs are cooked to the consistency you like. Serve, seasoning to taste with salt and pepper. Variation Add in a little minced jalapeno when you sauté the chard.

Turnip Greens Soup If we had a flavor tag that says "Tastes Green," Turnip Greens Soup would be first on the list. Prep time: 10 minutes Cook time: 20 minutes Serves: 2 -‐ 4 as a side dish.

INGREDIENTS 2 strips bacon 2 cloves garlic, crushed 1 large bunch turnip greens, washed, stems separated from the leaves. (3-‐4 cups chopped) 2-‐3 cups chicken stock 1/2 tsp. ground thyme 1/4 tsp ground cumin pine nuts to garnish (optional) salt and pepper to taste

DIRECTIONS Cook the bacon in the bottom of a stock pot. When done to your liking, remove the bacon to drain and decide whether to use the bacon fat for cooking, or to pour it off and use olive oil. Turn the heat under the container you used to cook the bacon to medium, can cook the garlic and stems for 2 minutes, stirring, or until the garlic begins to tan. Add the turnip greens, stir, and cook for 1 minute. Add the chicken stock, thyme, and cumin. Bring to a simmer, and cook for 10-‐15 minutes or until greens are tender, stirring occasionally. Using an immersion blender or a countertop blender, process the soup to the consistency you like. Distribute to serving bowls, garnishing with pine nuts and crumbled bacon.

Variation Add a cooked potato or a dollop of yogurt for a thicker, creamier soup

Pungent Salad Sometimes what you need is a simple, crunchy, chewy salad with enough pungent flavor to add meaning to the day. Prep time: 10 minutes Serves 4 INGREDIENTS 1 bunch arugula, coarsely chopped 1 bunch parsley, coarsely chopped 1 bunch scallions, white and light green parts thinly sliced 3 tablespoons sliced toasted almonds one apple, 1/4 inch dice 2 tablespoons fresh lemon juice3 tablespoons olive oil salt pepper 1/4 cup shredded Parmesan DIRECTIONS Combine arugula, parsley, scallions, almonds, and diced apple in a large bowl. Drizzle with the lemon juice and olive oil, and toss to coat. Distribute salad to serving plates, seasoning to taste with salt and pepper, and sprinkling with Parmesan. Crunch each bite and contemplate making green your favorite color.

Jalapeno Beet Greens Seasonal ingredients enable unusual - and delicious - combinations. Here, sweet caramelized onions and beet greens marry beautifully with the mild heat of jalapeno peppers. Prep time: 10 minutes Cook time: 25 minutes Serves: 2-‐4 as a side dish INGREDIENTS 2-‐3 tablespoons olive oil 1 onion, 1/4 inch dice (about 1/2 cup) 1 bunch beet greens, cleaned, stems separated and diced, leaves coarsely chopped (about 3 cups) 4-‐5 leaves fresh sage, minced (about 3 tablespoons) 1 jalapeno pepper, seeds and membranes removed, minced 1 sprig rosemary leaves (about 2 teaspoons fresh), minced Salt to taste Pepper to taste DIRECTIONS Heat the olive oil in a small skillet over medium-‐low heat and sauté the onions and beet stems for 10 minutes, stirring occasionally. Add the jalapeno, rosemary and sage. Cook for another 5 minutes, stirring. Add the beet greens, stir and cover, and cook for another 8-‐10 minutes, stirring a few times, or until the greens are wilted and stems are tender. Serve, seasoning to taste with salt and pepper.

Radicchio Minestrone In this simple soup, sweet tomato pairs with bitter radicchio for flavor fireworks. Prep time: 10 minutes Cook time: 20 minutes Serves: 4 INGREDIENTS 3 strips bacon 1 small onion, 1/4 inch dice 1 jalapeno or other hot pepper, cleaned of membrane and seeds, minced 4 cups chicken or vegetable stock 3-‐4 cups coarsely chopped radicchio 1 large tomato, chopped 1 cup marinara sauce 2 tsp. Italian Seasoning 1-‐2 teaspoons salt 1/2 teaspoon freshly ground black pepper Shredded Parmesan for garnish DIRECTIONS Cook the bacon to your liking in the bottom of a stock pot over medium heat. Remove bacon to drain, and pour off most of the bacon fat. Add a little olive oil, and cook the onion and jalapeno for 5 minutes, stirring, or until onion is tender and turning tan. Reduce heat to medium-‐low, add the stock, radicchio, tomato, marinara, Italian seasoning, salt and pepper, and cook for 20 minutes, stirring occasionally. Distribute to serving bowls, sprinkling with crumbled bacon and Parmesan. Variation If you're using vegetable stock, just omit the bacon for a vegetarian dish. And in the other, non-‐vegetarian direction, the addition of cooked Italian sausage instead of, or even in addition to, the bacon adds flavor and richness.

Arugula Lover's Quiche Try this with that bunch of fresh arugula! This is a crustless quiche, although you could easily add a crust. Prep time: 10 minutes Cook time: 25 minutes Serves: 6-‐8 INGREDIENTS 3 tablespoons olive oil 1 onion, 1/4 inch dice 5 eggs 1 bunch arugula, chopped in to 1/4 inch pieces (about 2 cups) 1 1/2 cups milk 1/2 cup crumbled feta cheese 1 teaspoon salt 1 teaspoon Freshly Ground black pepper DIRECTIONS Preheat your oven to 350F. Heat the olive oil in a medium (8") oven-‐safe skillet over medium heat and sauté the onion, stirring occasionally, until, about 8 minutes. While onion is cooking, whisk the eggs in a mixing bowl, then whisk in the arugula, milk, feta, salt and pepper. When the onion is done, pour the egg mixture into the skillet over the onion. Quickly stir to mix, stop stirring, and let the mixture cook for 1 minute. Gently lift the skillet from the stovetop and place in the hot oven, and cook for 30 minutes, or until the quiche has set (the middle will be just firm). Remove from the oven, and let cool for 5 minutes. Slice, serve, and enjoy. This quiche pairs beautifully with toasted whole wheat bread. Tip If you happen to have extra arugula, you can freeze it in a sealed bag, then use the crumbly leaves for cooking veggie-‐intensive dishes like this in the winter.

Heirloom Tomato Salad with Herbs & Feta This colorful salad looks as good as it tastes. Prep time: 15 minutes Serves: 4-‐6

INGREDIENTS

3 large heirloom tomatoes, sliced into 1/2 inch chunks (about 3 cups) 1 -‐ 1 1/2 cups greens and herbs, coarsely chopped. I used: 3/4 cup chopped arugula 1/4 cup chopped basil 1/4 cup chopped parsley 1/4 cup chopped mint 3-‐4 tablespoons olive oil 2-‐3 tablespoons fresh lemon juice 2-‐3 tablespoons extra virgin olive oil 1/4 cup crumbled feta cheese salt to taste freshly-‐ground black pepper to taste

DIRECTIONS

Tip

Place the tomatoes and greens in a serving bowl, drizzle with the lemon juice and olive oil, and gently toss. Serve, sprinkling with feta, salt and pepper.

Vary the herbs and the proportions according to your taste. As long as the total volume is between 1 and 1 1/2 cups, you'll reach the right balance.

Powisset Chicken Salad This crunchy, refreshing salad couldn't be simpler to prepare, and is perfect for a hot weather meal. Talk about incentive to cook extra chicken the night before. Prep time: 15 minutes Serves: 4

INGREDIENTS

1 1/2 cups cooked chicken meat, 1/2 inch dice 1 -‐ 1 1/2 cups chopped carrot, 1/2 inch dice 1 cup arugula, chopped 1/2 cup chopped parsley 1 apple, peel on, sliced and chopped 3 tablespoons slivered almonds 2 tablespoons shredded Parmesan Juice of 1 lemon (2-‐3 tablespoons) 3 tablespoons olive oil Salt Pepper

DIRECTIONS

Toss the chicken, carrot, arugula, parsley, apple, almonds and Parmesan with the lemon juice and olive oil. Serve, seasoning to taste with salt and pepper.

Wine Match

A cool white or rosé alongside makes the picture complete.

Peppers

Blackened Peppers Blackened peppers, with their smoky-sweet, rich flavors, are beautiful on pizza, tossed with pasta, in salads, and of course eaten by themselves. . They are fun to make, and kids are very interested in this unusual method, but don't surrender the tongs this time. Cook time: 5 -‐ 8 minutes Requirements: A gas stovetop, or a grill

INGREDIENTS 2-‐4 large sweet peppers, rinsed and dried

DIRECTIONS Turn your flame on to medium low, and balance one pepper at a time over the flame. If it won't balance on the iron grate, use tongs. Cook for a minute or until the side exposed to the flame begins to blacken and blister, then turn to expose another side of the pepper. Do this all the way around, remove to a cutting board, and repeat with the other peppers. The blackened skin will easily peel off. Remove the skins for the compost bin, slice and remove seeds and membranes. Use immediately, or store in the fridge.

Roasted Pepper, Basil, & Fresh Mozzarella Salad This easy, hearty salad can serve as a side dish or an entree perfect for a summer night. Prep time: 15 minutes Serves: 2-‐4

INGREDIENTS 2 red peppers, roasted and chopped (or one 12 ounce jar roasted red peppers) 1 pound Ciliegine (cherry size) fresh mozzarella, drained 1 cup fresh basil leaves, coarsely chopped 1 small (pool ball sized) sweet onion, diced 4 fresh sage leaves, minced (optional) lemon juice olive oil salt to taste

DIRECTIONS Combine the peppers, mozzarella, basil, onion and sage, and dress with lemon juice and olive oil.

Variation Add 1-‐2 cups of grilled chicken, chopped into 1/2" pieces

Choi Stir Fry with Three Peppers Speedy prep, tantalizing savory-sweet flavors. Prep time: 10 minutes Cook time: 10 minutes Serves: 4 as a side dish

INGREDIENTS 1 bunch bok choi, washed, stems separated from leaves. 3 tablespoons canola oil 2 cloves garlic, crushed 1 red bell pepper, cut into 1/4 inch chunks 1 green sweet pepper, cut into 1/4 inch chunks 1 hot pepper, seeded and finely minced. (I used jalapeno) 1-‐2 teaspoons hot pepper oil (optional) 2-‐3 tablespoons oyster sauce

DIRECTIONS Chop the choi stems into chunks about 1/4 inch wide, and coarsely chop the leaves, keeping them separate. Heat the canola oil in a wok or large skillet over medium heat, and cook the garlic, choi stems, sweet pepper, and hot pepper for 4 minutes, stirring. Add the choi leaves and hot pepper oil if using, stir, and cover for a few minutes to steam the leaves to the texture you like. Remove cover when the leaves begin to wilt, drizzle with oyster sauce, and stir to combine.

Wine Match Delicious with rice and a half-‐sweet wine like a typical Riesling or Gewurztraminer.

Stoplight Sauté: Red, Yellow & Greens Sweet tender crisp vegetable flavors. Yum. Prep time: 10 minutes Cook time: 15 minutes Serves: 4

INGREDIENTS 3 tablespoons olive oil 2 cloves garlic, crushed, or a couple of chopped garlic scapes 1 bunch fresh kale, rinsed and coarsely chopped, stems separated from leaves 2 red bell peppers, seeded and coarsely chopped 2-‐3 ears of cooked corn, kernels sliced off Shredded Parmesan Salt and pepper to taste

DIRECTIONS Heat the olive oil in a large sauté pan or skillet over medium heat and sauté the garlic and kale stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves and the red pepper, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. Add the corn and heat, stirring, for another minute. Distribute to serving plates, top with parmesan cheese, and season to taste with salt and pepper.

Pasta with Sautéed Vegetables and Feta All you need in one delicious serving. Except that you'll want to go back more than one serving.

Prep time: 15 minutes Cook time: 15 minutes Serves: 4-‐6

INGREDIENTS 3-‐4 tablespoons olive oil 2 bell peppers, cut in to 1/4 inch chunks 1 bunch scallions, cleaned, white and light green parts chopped into 1/8 inch pieces 3-‐4 tomatillos, cut into 1/4 inch chunks 1 hot pepper, seeds and membranes removed, minced 1 bunch turnip greens, cleaned, stems and leaves separated and coarsely chopped 1 clove garlic, crushed 2 eggs 1 large tomato, 1/2 inch chunks 1/2 cup chopped fresh basil 1 pound whole wheat pasta

DIRECTIONS

Heat the pasta water. Whisk the eggs in a bowl and set aside. While the water is heating, heat the oil in a large skillet or sauté pan over medium-‐low heat and sauté peppers, scallions, tomatillos, and hot pepper for 5 minutes, stirring occasionally. Add the turnip green stems and garlic and cook for another 2 minutes, stirring, then add the turnip greens, cover, and cook for one more minutes or until greens are wilted. Remove from heat. Cook the pasta to your liking, drain, and return to the pasta pot. Stir in the eggs. The heat from the pasta will cook the eggs. Scrape the pasta into a serving dish, and top with the vegetables from the skillet, along with the tomato and the basil. Gently mix in the vegetables. Serve, topping with crumbled feta cheese.

Wine Match

A good rose or dry red alongside completes the picture.

Bowtie Pasta with Peppers, Tomatoes, & Sausage A savory pasta dish with loads of veggies and... parent alert... kids will eat it. Extra credit for the parent who holds a bowtie to his or her throat. Prep time: 10 minutes Cook time: 20 minutes Serves: 6 with high probability of leftovers

INGREDIENTS 1 lb whole wheat pasta (your favorite) 1 lb ground Italian sausage 2-‐3 fresh sweet peppers, cored and chopped into 1/2 inch pieces 1 small zucchini squash chopped into 1/2 inch pieces 1 -‐ 1 1/2 cups tomatoes chopped into 1/2 inch pieces (halved grape tomatoes are great) 1/2 cup coarsely chopped basil leaves Shredded Parmesan cheese

DIRECTIONS Cook your pasta. While the water is heating for the pasta, cook the sausage in a large skillet over medium heat, stirring occasionally, for 5 minutes. Add the peppers and zucchini and cook for another 2 minutes. Then add the tomatoes and the basil and cook for another minute or two, or until the sausage is done. Drain the fat. Drain the pasta when al dente, and distribute to serving plates, topping with the sausage-‐vegetable mixture and shredded Parmesan.

Wine Match Serve with a dry Italian red wine, take a bite, sit back, close your eyes, and picture the olive groves around the village of Pienza spread below you. In this picture the name of the dish might be Pasta con salsiccia e verdure l'estate (Italian subject to correction).

Pasta with Peppers, Spinach & Mushrooms Mushrooms bring umame (a hearty, meaty flavor) to this vegetable-intensive entree. Prep time: 10 minutes Cook time: 20 minutes Serves: 4-‐6, probably with leftovers

INGREDIENTS 1 pound whole wheat macaroni (or your favorite pasta) 2 Tablespoons + 3 Tablespoons olive oil, separated 1 tablespoon butter 1 clove garlic, crushed 8 ounces sliced oyster mushrooms (or your favorite) 2-‐3 cups fresh spinach, frozen spinach, or cooked hearty greens (kale, collards, etc) salt to taste pepper to taste shredded Parmesan cheese for garnish DIRECTIONS Cook the pasta. While pasta is cooking, heat 2 TB olive oil in a skillet over medium heat and cook the garlic for 1 minute, stirring. Add the peppers and cook for another 3 minutes. Add the mushrooms and spinach and cook, stirring, for 4-‐5 minutes or until peppers are tender crisp and spinach is wilted. Drain the pasta when al dente, return to the pasta pot, and stir in the vegetables from the skillet. Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.

Variation Add chopped cooked chicken, pork, or sausage.

Potatoes & Sweet Potatoes

Sweet Potato Fries with Dipping Sauce These disappear quickly. If you’re using organic sweet potatoes, no need to peel them. Those peels are loaded with flavor, texture and nutrition. Prep time: 10 Minutes Cook time: 30 minutes Serves: 4+ as a side INGREDIENTS 2-‐3 sweet potatoes (about 2 lbs) 3 tablespoons canola oil 1 tablespoon hot sauce (or to taste) 1/2 teaspoon ground cumin Salt to taste ¼ teaspoon ground black pepper ½ cup honey ½ cup prepared mustard (I like Dijon the best) ¼ cup mayonnaise DIRECTIONS Preheat the oven to 425F. Scrub the potatoes under cold water. Slice each potato in half lengthwise, then each half into lengthwise spears each about 1/2” wide. Place spears in a large food-‐safe plastic bag. Pour in the canola oil and hot sauce, seal the bag, and shake to coat the wedges with the oil-‐hot sauce mixture. Open the bag and array the fries, skin side down, in a single layer on a baking tray. Sprinkle with ground cumin, salt and pepper, and roast in the oven for 30-‐40 minutes or until browned and crisp on the outside. While the fries are cooking, mix the honey, mustard, and mayo in a small bowl. Serve fries hot with dipping sauce alongside.

Herbed Potato Pancakes These savory, rustic pancakes could serve equally well as breakfast, lunch, or dinner. Prep time: 10 minutes Cook time: 25 minutes Yield: 10-‐12 pancakes INGREDIENTS 2 cups shredded organic potatoes with peels 1 spring onion, about 2" in diameter, with 2-‐3" of greens (or one regular onion) 2 eggs 1/4 to 1/3 cup whole wheat flour 1/2 cup chopped arugula (1/4 inch pieces or smaller) 1/3 cup chopped basil (1/4 inch pieces or smaller) 4-‐6 fresh sage leaves, minced 1 teaspoon minced fresh rosemary 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3-‐4 tablespoons Olive oil DIRECTIONS Using a food processor with the coarse shredding wheel, shred the potatoes and the onion. Scrape the shredded potatoes into a colander in the sink, and let them sit for a few minutes. Meanwhile, whisk the eggs in a mixing bowl, and preheat a large skillet over medium heat with a few tablespoons of the olive oil. Press the potatoes against the sides of the colander to expel the water. Scrape the potatoes into the mixing bowl with the eggs, add the flour, and mix so that the flour is evenly spread throughout the mixture. Stir in the arugula, basil, sage, rosemary, salt, and pepper. Scoop about 1/4 cup of the mixture into the skillet, and press into pancake shape. Repeat to fill the skillet with pancakes, ensuring that they do not touch. Cook without moving for 4 minutes, or until lightly browned on the bottom. Flip and cook for another 3-‐4 minutes or until potatoes are soft all the way through, and pancakes are nicely crisp on the outside. Serve hot with sour cream.

Hash Browns These are so simple to make. The (good) conundrum is that they vanish quickly. Shred the potatoes with the peels for flavor and nutrition. Prep time: 20 minutes Cook time: 20 minutes Serves: 6+ as a side dish INGREDIENTS 1 onion, chopped into pieces small enough to fit through the food processor feeder tube. 2 pounds potatoes, scrubbed and chopped into pieces small enough to fit through the food processor feeder tube. 2 tablespoons minced fresh sage (optional) 2 teaspoons freshly ground black pepper Salt to taste 3-‐4 tablespoons canola oil DIRECTIONS Using a food processor with the coarse shredding wheel, shred the potatoes, and scrape them into a colander in the sink. Shred the onion and scrape into a mixing bowl. Turn your attention back to the potatoes, and press them with the heel of your hand in the colander to remove some liquid. Add the potatoes, sage, pepper, and salt to the onion in the mixing bowl and stir to mix. Heat the oil in a large skillet over medium heat, and add half of the potato mixture, spreading the potatoes with your spatula to maximize contact with the skillet. Cook 5 minutes or until browned on one side, then turn the potatoes over (they will cling in chunks). Cook for another 5 or until evenly browned and crisp on the outside, tender on the inside. Serve hot, as is, or with ketchup or sour cream. Or ramp it up with a fried egg on top.

Grilled Potatoes Throw these babies on the grill alongside your main course. Or as the main course. Prep time: 5 minutes Cook time: 20 minutes Serves: 4

INGREDIENTS 5 medium size thin skin ("new") potatoes, scrubbed 3 tablespoons olive oil 1 teaspoon salt, or to taste 1/2 teaspoon pepper

DIRECTIONS Boil the potatoes for 7 minutes. Drain them. Slice into pieces about 1/2" thick, and place in a large bowl. Drizzle with the olive oil, and turn to evenly coat. Sprinkle the potatoes with salt and pepper. Preheat your grill. Grill potatoes for 10 minutes, turning once, or until tender when pierced with a fork. Serve hot as is, or with a touch of sour cream. Or sprinkled with Parmesan. Are these good for breakfast? Lunch? Dinner? Yes.

Chunky Vegetable & Kielbasa Stew With the ingredients on hand, this stew is fast and easy. In my test case of one family, it passed the kid test, too (probably because the chunks are large and easily identified - grin). Bring this out on a cool, rainy day and you'll see smiles all around. Prep time: 25 minutes Cook time: 25 minutes Serves: 6-‐8

INGREDIENTS

8-‐10 cups chicken or vegetable stock 2 cups fresh cabbage (chopped into pieces about 1/2 inch across) 2 cups carrots, 1/2 inch chunks 2 cups celery, 1/2 inch chunks, leaves kept separate 3 cups thin-‐skin potatoes with peels, 1/2 inch chunks 2 cups cooked kielbasa, 1/4 inch sections Salt and pepper to taste

DIRECTIONS

In a large stock pot, bring your stock to a low boil over medium heat. Add the cabbage, carrots, celery, and potatoes. Cook at a low boil for 15 minutes or until carrots are tender and potatoes are done. Add the kielbasa (make sure it is 'fully cooked') and heat for another minute or two. Serve with crusty bread, seasoning to taste with salt and pepper.

Variations The possibilities are endless. Add fennel or garlic scapes. Vary the cabbage (try bok choi, or Napa cabbage, etc.) This can easily be made without the kielbasa. Add white beans.

Cream of Potato Soup Sometimes the best thing you can find in the fridge are leftovers. Follow Plato's advice (you know, the chestnut about "necessity is the mother of invention")! Talk about comfort food. Prep time: 15 Minutes Cook time: 18 Minutes Serves: 4

INGREDIENTS

3 tablespoons olive oil 1 small onion, 1/4" dice 4-‐5 fresh sage leaves, minced (or 1 teaspoon dried) 3-‐4 cups chicken or vegetable stock 2-‐3 cups cooked potatoes with peels on, roughly chopped 1 teaspoon salt 1/2 teaspoon freshly-‐ground black pepper Cooked bacon to garnish (optional) DIRECTIONS Heat the olive oil in a large saucepan over medium heat and cook the onion and sage, stirring, for 5 minutes or until onions are soft. Using an immersion blender (or a food processor in batches) process the onions with 2 cups of the stock, the potatoes, and the salt and pepper. Add more stock to achieve the consistency you like. Heat soup over medium-‐low heat in the saucepan, stirring. Serve, garnished with the bacon.

Potatoes with Fresh Garlic and Sage Succulent. As long as the potatoes are organically grown, there’s no need to peel them, those skins are loaded with flavor, texture and nutrition. Prep time: 10 minutes Cook time: 10 minutes Serves: 2-‐4 INGREDIENTS 4 tablespoons olive oil 4 small (pool ball size) potatoes, scrubbed and cut into 1/8" slices 1 stalk spring garlic thinly sliced (or 1 clove garlic, crushed) 4 tablespoons chopped fresh sage Pepper Salt DIRECTIONS Heat the oil in a large skillet over medium-‐low heat. Add the potatoes and the garlic and cook for 8-‐10 minutes, turning occasionally, or until potatoes are tender. Remove potatoes to a serving plate. Turn heat to med high, and if necessary add a little more oil. Fry sage for about 30 seconds, or until crisp. Remove to a paper towel to drain and cool enough to handle (will only take a few seconds), then chop the sage leaves, sprinkle on top of the potatoes, and serve, seasoning to taste with salt and pepper.

Get back to your Roots! Beets, Radishes, Turnips, Parsnips, Celeriac, & More

Beet and Arugula Salad The sweet richness of the beets pairs beautifully with the sharp bite of arugula in this fast, simple salad. Prep time (Not including cooking the beets!) 10 minutes Serves: 4-‐6 INGREDIENTS 3 cups cooked beets cut into 1/2" chunks (about 2 large beets) 1 cup chopped fresh arugula 3 tablespoons slivered almonds 3 tablespoons shredded Parmesan cheese 1-‐2 tablespoons fresh lemon juice 1-‐2 tablespoons extra virgin olive oil Salt and pepper to taste DIRECTIONS In a large bowl, toss the beets, arugula, almonds, and Parmesan with the lemon juice and olive oil. Serve, seasoning to taste with salt and pepper.

Beet Salad with Fried Capers & Sage Cooked beets are a terrific foundation for many dishes. This quick salad brings a mélange of flavors, and could serve as either a side dish or a light entrée. Prep time: 10 minutes (not including time required to cook beets!) Cook time: 10 minutes Serves: 4-‐6

INGREDIENTS

4-‐5 tablespoons olive oil3 TB chopped fresh sage leaves, coarsely chopped 1/4 cup capers, drained 3 cups cooked beets, cut into 1/2 inch pieces (2 large or 4 medium-‐size beets) 1/4 cup chopped walnuts 1/2 teaspoon freshly ground black pepper Salt to taste Shredded Parmesan cheese (optional)

DIRECTIONS

Heat the oil in a large skillet or sauté pan over medium heat and cook the sage for 1-‐ 2 minutes, or until sage leaves are crisp. Add the capers and beets and cook for 5 minutes, stirring occasionally, or until beets are heated through. Add the walnuts, salt, and pepper, and stir to mix (this can be done in a serving bowl.) Serve, sprinkling with Parmesan cheese.

Red, White & Greens (AKA Beets and Spring Turnips) This springtime dish is perfect for tender spring beets and turnips that don't need peeling. Cook the bulbs first, then the greens. Prep time: 10 Minutes Cook time: 15-‐20 minutes Serves: 4

INGREDIENTS 4 tablespoons olive oil 1 bunch young small beets, with greens 1 bunch young small spring turnips, with greens 1/4 cup diced onion 2 cloves garlic, crushed 1-‐2 tablespoons good balsamic vinegar Salt and Pepper to taste DIRECTIONS Separate the beets and turnips from their greens. Scrub the bulbs, remove the tap root, and cut into 1/8 inch slices. Coarsely chop and rinse the greens, discarding those that are unappetizing. Heat 2 tablespoons of the olive oil in a large sauté pan or skillet over medium heat and cook the beet slices in a single layer for 5 minutes, turning occasionally. Add the sliced turnips and cook for another 5 minutes, or until the beets are tender when speared with a fork. Remove to a side plate. Add the remaining olive oil, the onion, and the garlic to the sauté pan. Cook, stirring, for 2 minutes, then add the greens and cover. Cook for 4-‐5 minutes, stirring occasionally, or until greens are wilted. Arrange greens on a serving platter, and top with cooked beets and turnips. Drizzle with balsamic vinegar and serve, seasoning to taste with salt and pepper.

Radish Fritters! This is one of those "are you kidding me" recipes. But try this indulgent take on the quintessential spring orb, and you'll be back for seconds. Prep time: 10 minutes Cook time: 5-‐6 Minutes Serves: 4 as a side dish INGREDIENTS 1 bunch radishes (about 1 1/2 -‐ 2 cups shredded) 2 eggs 1/3 cup grated Parmesan cheese 2/3 cup whole wheat flour 1 teaspoon ground cumin 1 teaspoon ground thyme 1 teaspoon salt 1/2 teaspoon ground black pepper 3-‐4 tablespoon canola oil for cooking sour cream for topping (optional) DIRECTIONS In a food processor equipped with the shredding disk, shred the radishes. Whisk the eggs in a large bowl, and stir in the shredded radishes, Parmesan, flour, cumin, thyme, salt, and pepper. The mixture should cling together with the consistency of a very thick batter or dough. If necessary, add a little more flour. Heat the oil in a small skillet over medium heat and scoop spoonfuls of the radish mixture into the hot oil, flattening a little with the back of your spoon. Cook for 3 minutes, turn with a spatula, and cook for another 3 minutes, or until crisp. Top with sour cream if you like, and enjoy this entertaining episode from the Radish Channel.

Roasted Rosemary Radishes Yes, you can cook radishes. The roasting process mellows sharp radishes, and makes them sweeter, while still preserving some of that great crunch. Prep time: 5 minutes Cook time: 30 minutes Serves: 4 as a side dish INGREDIENTS 2 bunches radishes, leaves reserved for another use, roots scrubbed and cut into 1/2" pieces Olive oil 1 clove garlic, crushed 2 Tablespoons chopped fresh rosemary salt and pepper to taste METHOD Preheat the oven to 400 F. Place the radishes in a bowl. Mix the garlic and olive oil, pour over the radishes, and stir to coat. Spoon radishes into a baking dish, sprinkle with the rosemary, salt and pepper. Bake until tender and slightly browned, stirring once or twice, about 30 minutes.

Root Vegetables å la crème Rich and satisfying, this dish could be an entree by itself. In this version, I used rutabaga, celeriac, and radishes. Many roots could shine here, although keep in mind that some will require longer (and some less) time with heat. Prep time: 30 minutes Cook time: 30 minutes Serves: 4-‐6 INGREDIENTS 2 cups rutabaga, peeled and chopped into 1/2" dice. 2 cups celeriac, peeled and chopped into 1/2" dice. 2 cups radishes, scrubbed and chopped into 1/2" dice. 4 tablespoons unsalted butter, separated 1/2 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1/4 teaspoon ground nutmeg 1 cup milk 2 tablespoons whole wheat or white flour 2 tablespoons cream (heavy or light, your choice) DIRECTIONS In a large stock pot, bring a gallon or more of water to a boil and blanch the rutabaga and celeriac for 5 minutes. Drain, and return the vegetables to the stock pot, or a sauté pan, along with the radishes, 2 tablespoons of the butter, the salt, pepper, nutmeg, and 1 cup water. Cover and cook over low heat for 30 minutes or until the roots are tender. Meanwhile, make the béchamel. Heat the milk to hot but not boiling (a few minutes in a saucepan over medium heat, or 1 1/2 minutes in the microwave). Set aside, and melt the butter in a small saucepan over medium heat, and stir in the flower. Cook, stirring, for a minute or two. Stir in the milk, and cook, stirring, for a few minutes as the sauce thickens. Turn off the heat. When the vegetables are done, stir in the béchamel and the cream. Distribute to ramekins or small bowls for serving, and enjoy hot.

Stir Fried Cabbage & Hakurei Turnips A fast, tasty vegetable dish with a spicy crunch. Prep time: 10 minutes Cook time: 5-‐6 Minutes Serves: 4 as a side dish

INGREDIENTS 3 tablespoons canola oil 1 teaspoon red pepper flakes 1 teaspoon ground ginger 3 garlic scapes, diced, or 1 large clove garlic, crushed 3 cups thinly sliced cabbage 1 cup salad turnips, sliced 1/4 inch thick 2-‐3 tablespoons soy sauce 1 bunch fresh cilantro, minced Salt if necessary

DIRECTIONS Preheat the oil in a wok or large skillet over medium-‐high heat. Add the pepper flakes and ground ginger, and garlic and stir for 30 seconds or until garlic tans in the oil. Add the cabbage and turnips and cook, stirring, for 4 minutes or until the crisp veggies begin to turn tender. Turn off heat, toss with soy sauce and cilantro, and serve (salt if necessary but the soy sauce may add enough salt already).

Hakurei Turnip & Scallion Stew Fresh green flavors with satisfying heft from the turnips and the pasta. Perfect for a cool spring night. Prep time: 5 minutes Cook time: 25 minutes Serves 4 INGREDIENTS 5-‐6 cups chicken or vegetable stock 1 cup marinara sauce 1 tablespoon Italian seasoning* (optional) 3 tablespoons olive oil 1 bunch hakurei turnips, greens washed and chopped, bulbs washed, thinly sliced, and kept separate 1 bunch scallions, white and light green parts thinly sliced, about 1 cup 1 cup dried whole wheat pasta, your favorite (or white pasta) Salt to taste Freshly-‐ground black pepper, to taste DIRECTIONS Heat the stock and the marinara sauce in a stock pot over medium high heat until it reaches a low boil. While stock is heating, heat the oil in a sauté pan or skillet over medium heat and cook the turnip bulb slices for 2 minutes, stirring. Add the scallions and cook for another 3-‐5 minutes, stirring, or until turnips are beginning to soften. Remove from heat. When the liquid reaches a low boil, cook the pasta until it is molto al dente, or slightly undercooked. Add the chopped turnip greens, and cook for another minute or two or until the pasta is done the way you like it, and the greens are wilted. Season to taste with salt and pepper. Ladle in to serving bowls, and top with Parmesan. *Homemade stock has a ton of herb flavor, so you may not need to add more. However, if you're using off the shelf stock, you might like to add Italian seasoning. Variations and Serving Suggestions Serve with crusty bread and a glass of Chianti, and enjoy while looking out over your vineyards. Add diced cooked meat, like Italian sausage.

Grilled Hakurei Turnips When the summer mood hits, nothing but grilling will do. A crisp, smoky exterior over creamy-piquant white turnip flesh is a unique pairing. Prep time: 5 minutes Cook time: 10 minutes Serves: 4 as a side dish

INGREDIENTS 1 bunch hakurei turnips, scrubbed and cut into 1/4 inch slices (reserve the leaves for another use) 3 tablespoons canola oil 1 clove garlic, crushed 1 teaspoons ground ginger hot pepper sauce soy sauce to taste

DIRECTIONS Preheat your grill. Place the turnip slices in a plastic bag that can be closed, or a container with a tight fitting lid. Mix the olive oil, garlic, ginger, and hot pepper sauce. Pour over the turnip slices, close the lid, and shake to evenly coat the slices. Arrange slices over the grill and cook for 3 minutes per side, or until browned and just beginning to soften. Remove to a serving bowl and dress with a few dashes of soy sauce.

Tips All grills have different heat levels, so your grill may run shorter or longer than the time listed above. Grilling this way works with relatively tender Hakurei turnips. Other turnips can also be grilled, but you may need to partially cook them first (such as steaming them until half tender).

Summer Squash

Sautéed herbed zucchini Sautéed Zucchini brings a simple yet sublime combination of flavors and juicy texture. Use bowls for serving to preserve the delicious liquid. Prep time: 5 minutes Cook time: 10-‐12 minutes Serves: 2 as a side dish INGREDIENTS 3 tablespoons olive oil One small onion, about lacrosse ball size One zucchini, 10 inches long +/-‐ 2-‐3 tablespoons coarsely chopped fresh basil 1 teaspoon chopped fresh marjoram (or 1/2 teaspoon dried) 1 teaspoon fresh dill (optional) Salt to taste Pepper to taste Grated Parmesan cheese DIRECTIONS Heat the olive oil in a small skillet over medium heat and sauté the onion for 3 minutes, turning once, or until onion is beginning to turn translucent. Add the zucchini slices and cover. Cook, stirring occasionally, for 7-‐8 minutes, adding the basil and marjoram in the last two minutes. Serve when squash and onion pieces are tender. The water from the squash will create a braise that will finish cooking both the onion and the squash. Distribute squash to serving dishes and sprinkle with dill, if using, along with salt, pepper, and Parmesan.

Powisset Vegetable Beef Dinner Casserole Loaded with flavorful chunks of veggies and beef, this casserole will feed a family. Prep time: 10 minutes Cook time: 45-‐50 minutes Serves: 6-‐8 INGREDIENTS 1 pound ground beef 3 spring onions with stems, 1/4 inch dice (or regular onions) 1 large zucchini or yellow squash, 1/2 inch dice 2 cups oven dried grape tomatoes, or halved grape tomatoes (will add more moisture to the dish) 12 ounces dried whole wheat pasta (your favorite shape) 1/2 cup chopped fresh basil (1/4 inch pieces) 2/3 cup sour cream 2/3 cup shredded part-‐skim mozzarella 3 tablespoons wheat bran for topping, optional 3 tablespoons shredded Parmesan for topping, optional 2 tablespoons olive oil for topping, optional DIRECTIONS Preheat water for pasta. Preheat the oven to 350F. While water is heating, cook onions and ground beef in a large skillet over medium heat for 5 minutes, stirring. Add squash, cook for another 5 min, or until beef is done and squash is just tender. Stir in the tomatoes and remove from heat. Cook the pasta. When al dente, drain and pour into a large bowl. Stir in the squash mixture, along with the basil, sour cream, and mozzarella. Scrape this mixture into a 9x12 baking dish (or similar volume). Sprinkle bran on top, then Parmesan, then drizzle with the olive oil. Bake for half an hour or until heated through, and serve.

Wine Pairing A good merlot would pair nicely with this casserole.

Zucchini Chocolate Cake This recipe is not a joke: it really works. Test the limits of healthy ingredients with this delicious "good carb" cake. My kids had thirds (I told them the secret afterwards). Prep time: 10 minutes Cook time: 45 minutes Yield: 1 cake, 12+ servings INGREDIENTS 2 small or one large zucchini squash (enough to yield about 2 cups when processed) 2 cups whole wheat flour 1/2 cup cocoa powder (unsweetened) 1/2 cup sugar equivalent (I used Truvia) 2 teaspoon baking soda 2 teaspoon baking powder 1 teaspoon ground cinnamon pinch salt 2 eggs 2/3 cup sour cream 1 stick (8 tablespoons) butter, melted 1/2 cup agave nectar 1 teaspoon vanilla 1/2 cup 60% dark chocolate chips DIRECTIONS Preheat your oven to 350F. Spray a 9x13 baking dish with cooking spray. Using a food processor equipped with the fine shredding disk, shred the zucchini and place in a colander in the sink to drain for a few minutes. In a mixing bowl, whisk the flour, cocoa powder, sweetener, baking soda, baking powder, cinnamon, and salt. In another mixing bowl, whisk the eggs, then stir in the sour cream, melted butter, agave nectar, and vanilla. Scrape the egg mixture into the flour, and mix with a rubber spatula. Stir in the zucchini and the chocolate chips. Scrape your cake batter into the baking dish, slide into the oven, and bake uncovered for 45 minutes or until a toothpick inserted in the middle comes out clean. Zucchini Chocolate Cake is delicious with whipped cream as dessert at the end of the day. And it's tempting to enjoy with coffee at the beginning of the day.

Tips Stevia-‐based sweeteners vary in sweetness, and most are much sweeter than sugar. So when using in a recipe you will need to calculate how much is equivalent to 1/2 cup sugar. A Bundt pan also works well with this cake -‐ it will cook faster -‐ check it at 35 minutes.

Summer Squash with Fresh Herbs Summer squash is another of those delicate, delicious vegetables that even kids will like. Prep time: 5 minutes Cook time: 10 minutes Serves: 4

INGREDIENTS 2-‐3 summer squash (your favorite) Butter Several leaves each of several fresh herbs, such as dill, basil, and sage. Salt and pepper to taste

DIRECTIONS

Cut squash into 1/2 inch slices. Place slices in a vegetable steamer with an inch of water in the bottom. Bring to a boil over medium heat and steam for 8 minutes or until tender. While squash is steaming, mince the herbs. Distribute squash to serving plates, dress with butter, top with herbs, and sprinkle with salt and pepper. Delicious.

Zucchini & Herb Fritters Fried foods are not often called "healthy.” Delicious Zucchini Fritters help tilt the scales in that happy direction. The marigolds are optional - they add delicious spicy flavor. Prep time: 10 Minutes Cook time: 30 minutes for this full batch Yield: 9-‐12 large fritters, feeding 4-‐6 as a side dish or appetizer

INGREDIENTS

1 medium zucchini, about 10" long 1 small onion 5-‐7 fresh sage leaves, finely minced 1/2 cup finely minced basil leaves 1/2 cup finely minced parsley with stems 1/4 cup fresh signet marigolds (about 15 flowers), finely minced (optional) 1/2 tsp freshly ground black pepper, or to taste Salt to taste 2 eggs 2/3 cup whole wheat flour 1/3 cup wheat bran (or use more flour) Olive oil for cooking

DIRECTIONS Run the zucchini and onion through the food processor using the fine shredding wheel. Whisk the eggs in a large bowl. Add the zucchini and onion mixture, the basil, parsley, marigolds, flour, bran, salt and pepper and stir with a rubber spatula to form a thick batter. If it's too runny to scoop like batter into a skillet, stir in a little more flour. Heat a few tablespoons of olive oil in a small skillet over medium heat. When a drop of water dances on the oil, carefully scoop in several fritters and cook for 4 minutes per side, or until each side is browned and slightly crisp. Drain on paper towels while cooking the rest. Serve warm with sour cream or yogurt.

Grilled Zucchini Versatile Zucchini can be prepared in many different ways. One of the simplest, and the most tasty, is to grill slices like this. This is our go-to summer dish, we probably eat it 3 times a week. Prep time: 5 minutes Cook time: 8 minutes Serves: 4 (or 2 if you really like your squash)

INGREDIENTS

2 small zucchini, washed, ends cut off, and sliced lengthwise into pieces into pieces 1/2 inch thick 2 cloves garlic, crushed 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and pepper to taste

DIRECTIONS

Lay the zucchini slices in a baking pan. Mix the garlic, oil, and vinegar, pour over the zucchini, and turn the slices to coat. Sprinkle with salt and pepper. Ideally marinate for an hour or more. Preheat the grill. Grill the slices for 4 minutes per side or until zucchini is tender. Zucchini is perfect to prepare alongside other grilled foods to make efficient use of that grill.

Winter Squash & Pumpkins

Butternut Bisque This rich, creamy bisque will have guests asking for more. It's a fantastic use for Thanksgiving leftovers, but could also be an innovative way to serve squash for the big meal itself. Prep time: 10 minutes Cook time: 25 minutes Serves: 6-‐8

INGREDIENTS

3 tablespoons olive oil 1 small onion (about 1/2 cup chopped) 3 cups turkey, chicken or vegetable stock 2 cups cooked butternut squash 1 cup cooked potatoes, coarsely chopped 1 tablespoons ground cumin 2 teaspoons ground paprika 1 teaspoon salt ½ teaspoon ground nutmeg 2 tablespoons butter 2 tablespoons whole wheat flour Salt and pepper to taste

DIRECTIONS Heat the olive oil in a stock pot over medium heat and cook the onion for 5 minutes, stirring, or until the onion is soft and beginning to tan. Add the stock, squash, potatoes, cumin, paprika, and nutmeg and puree with an immersion blender (or work the ingredients in your blender or food processor in small batches). Heat to a simmer, stirring. Melt the butter in a small saucepan over medium-‐low heat, and stir in the flour. Stir for a minute or two. Add a few tablespoons of the hot soup and stir. Add a little more and stir again. Scrape this mixture into the soup and cook, stirring, for 5 minutes. Distribute your bisque to serving bowls, and garnish with toasted pumpkin seeds Variations & Tips Other winter squash or pumpkin work well with this recipe. Butternut squash could not be simpler to cook. Preheat your oven to 350F. Cut the squash in half, scoop out the seeds and strings and place cut side down in a baking dish. Add 1/2 inch water, and bake for an hour or until squash is soft. Scoop the cooked flesh easily off the rind.

Delicata Muffins Winter Squash adds a rich, moist, buttery flavor to muffins. Prep time: 15 minutes Cook time: 20 minutes Yield: 14-‐16 muffins

Wet ingredients: 3 eggs 1 cup milk 1/2 cup cooked, mashed delicata (or other) squash 1/4 cup canola oil

Dry ingredients:

3 cups flour 1/4 cup sugar or equivalent 3 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup raisins 1/4 cup chopped nuts (toasted pecans or hazelnuts are my favorites) 3 tablespoons flax seeds

DIRECTIONS Preheat your oven to 400F. Whisk the eggs in a large bowl, then mix in the milk, squash and oil. In another bowl mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir the liquids into the dry ingredients until just blended. If the batter is not thick enough, add a little more flour. Then stir in the raisins, nuts, and flax seeds. Using a rubber spatula, scrape muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup). Bake for 18 minutes, or until just firm.

Kale Butternut Bisque Creamy rich butternut soup with flecks of deep green. This is the perfect destination for leftover winter squash. Prep time: 15 Minutes Cook time: 18 Minutes Serves: 4 (6-‐8 as an appetizer or side dish)

INGREDIENTS 1 bunch kale 3 tablespoons olive oil 1 onion, chopped 1/2 cup water 1 1/2 cups cooked butternut 2-‐3 cups chicken or turkey stock 1/2 teaspoon ground cumin 1/2 teaspoon ground cayenne Salt and freshly ground pepper to taste

DIRECTIONS Wash the kale and strip the leaves off the stems. Dice the stems, and coarsely chop the leaves (keep them separate). Heat the oil in a large stock pot over medium heat, add the onion and the kale stems, and cook, stirring, for 10 minutes or until stems are soft. Add the leaves and the water, cover, and cook for another 10 minutes, stirring occasionally, or until greens are soft. Add a little more water if necessary Add the cooked squash, 2 cups stock, cumin, cayenne, salt &amp; pepper. Process with an immersion blender, adding more stock if necessary to achieve a thick, creamy consistency. Bring to a simmer and serve. A dollop of sour cream on top is a nice touch, along with the obligatory crusty bread.

Butternut Squash with Caramelized Onions This smoky-creamy dish could be an entrée unto itself. Prep time: 5 minutes Cook time: 30 minutes Serves: 4 as a side dish INGREDIENTS 2-‐3 TB olive oil 1 medium onion, chopped into 1/2 inch chunks 3 cups cooked butternut squash 1 tsp. kosher salt 1/2 tsp ground cumin 2 TB unsalted butter (optional) DIRECTIONS Preheat your oven to 350F. Heat the olive oil in a small (8-‐10") cast iron skillet over medium heat and cook the onion for 5-‐10 minutes, stirring, or until onion is soft and brown. Turn off heat. Add the squash, salt, cumin, onions, and butter to a food processor equipped with the cutting blade, and process to a smooth consistency. Scrape the squash back into the skillet, and slide into the oven. Heat for 20 minutes or until squash is hot.

Butternut Bread - Dueling Recipes A warm slice of this moist, fragrant bread is the antidote to November. Here are two versions: a whole grain, no sugar version, and a "traditional" version. Try a taste test and see which you prefer. Prep time: 15 minutes Cook time: 60 minutes Yield: one loaf

Whole Grain Version

INGREDIENTS 1 ½ cups whole wheat flour 2/3 cup Truvia or other stevia-‐ based sweetener 2 teaspoons baking soda 1 teaspoon baking powder 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves ½ teaspoon salt 2 large eggs 1 cup pureed butternut squash 1/2 cup plain yogurt 1/2 cup canola oil 1/2 cup toasted pine nuts or your favorite nuts (optional)

DIRECTIONS Preheat your oven to 350F. Spray a 9x5 loaf pan with cooking spray. In a mixing bowl, whisk the flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. In another bowl, whisk the eggs, and then mix in the squash, yogurt, and canola oil. With a rubber spatula, scrape the egg mixture into the flour mixture and stir to create a thick batter. Stir in the pine nuts, if using. Scrape this mixture into your loaf pan, and slide into the middle rack of the oven. Bake for an hour, or until a cake tester or toothpick inserted into the center of your bread comes out clean.

"Traditional" Version

INGREDIENTS 1 ½ cups white flour 2/3 cup sugar 1 ½ teaspoon baking soda 1 ½ teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves ½ teaspoon salt 2 large eggs 1 cup pureed butternut squash 1/2 cup plain yogurt 1/2 cup canola oil 1/2 cup toasted pine nuts (or your favorite -‐ optional)

DIRECTIONS Preheat your oven to 350F. Spray a 9x5 loaf pan with cooking spray. In a mixing bowl, whisk the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In another bowl, whisk the eggs, and then mix in the squash, yogurt, and canola oil. With a rubber spatula, scrape the egg mixture into the flour mixture and stir to create a thick batter. Stir in the nuts, if using. Scrape this mixture into your loaf pan, and slide into the middle rack of the oven. Bake for an hour, or until a cake tester or toothpick inserted into the center of your bread comes out clean.

Variations Pumpkin purée is a terrific substitute for the butternut.

Tomatoes

Homemade Salsa Homemade salsa is the best salsa. Although there are myriad recipes out there, my favorite is this simple variation on Marion Cunningham's classic from the Fanny Farmer Cookbook. Prep Time: 10 minutes Yield: About 2 1/2 cups salsa

INGREDIENTS 2 large (about 8 oz.) fresh tomatoes, chopped into 1/4 inch pieces 1/2 cup sweet onion, chopped into 1/4 inch pieces 1 fresh hot pepper (such as jalapeno or Serrano), minced, seeds and all 1/4 cup chopped fresh cilantro 2 tablespoons red wine vinegar 3 tablespoons fresh lime juice (or the juice of one lime) 1 teaspoon Kosher salt 1/2 teaspoon dried oregano (or about 1 ½ teaspoons fresh) Dash hot sauce (optional)

DIRECTIONS Combine all ingredients in a serving bowl and mix thoroughly. Fresh salsa is best eaten soon after it's made, but it will keep for a day or two in the fridge. Serve with tortilla chips or as a topping on enchiladas. Yum.

Cherry Tomato Carbonara Is "exotic comfort food" an oxymoron? Prep time: 10 minutes Cook time: 20-‐25 minutes Serves: 6 at least

INGREDIENTS 1 lb whole grain pasta (your favorite shape) 1/2 lb ground beef 1 small onion, finely chopped 1 clove garlic, crushed 1 large egg, whisked 1 1/2 cups cherry tomatoes, halved1 cup fresh basil, chopped 3 TB shredded Parmesan (optional) Salt and Pepper to taste

DIRECTIONS Cook the ground beef, onions and garlic in a sauté pan or skillet over medium heat for 8-‐10 minutes, or until the beef is almost cooked through. Add the tomatoes and cook for another minute or until beef is done. Set aside and keep warm. Cook the pasta, drain , and return to the cooking pot or place in a large bowl. Quickly add the egg and stir (the hot pasta will cook the egg). Stir in the ground beef mixture, along with the basil and Parmesan. Serve, seasoning to taste with salt and pepper.

Wine Pairing Add a glass of dry red wine, or a chilled rose, for a midweek celebration of cherry tomato season.

Tips & Variations For visual appeal, place the eggy pasta on a serving platter and top with the ground beef, then the basil, then the Parmesan. For a vegetarian dish, omit the ground beef and cook the onion and garlic in 3 TB olive oil. Add a little more Parmesan to add richness.

Open Face Tomato Grilled Cheese From the Department of Comfort Food comes this fast, hearty meal-in-one. You'll have things in the skillet at the same time as under the broiler, so stay alert. Prep time: 5 minutes Cook time: 10 minutes Serves: 4 (easily scaled to the amount you want) INGREDIENTS 4-‐6 tablespoons olive oil 2 clove garlic, crushed 4 slices whole wheat bread 4 slices bacon 4 slices cheddar cheese 4 thick tomato slices 1/4 cup fresh basil, coarsely chopped Salt and pepper to taste DIRECTIONS Preheat your broiler. Heat the oil in a small skillet over medium heat and cook the garlic for one minute, or until garlic has just begun to tan. Remove from heat. Arrange bread on a baking tray and brush the olive oil over the slices (or use a spoon to drizzle the oil across the bread, then use the back of the spoon to spread the oil around). Slide baking tray under the broiler (top rack) and broil for 3 minutes, or until bread is crisp and sizzling*. Meanwhile, while the bread is toasting, move the skillet back over heat and fry the bacon for three minutes to render most of the fat. When bread is toasted on one side, flip the slices, top with cheese, and broil 1 minute or until cheese is melted. At this point be sure to turn off the heat under the bacon. Place a tomato slice on top of each toast, and top with a slice of bacon (cut in half if you like, to cover more of the surface). Broil for a further minute, then serve, sprinkling with basil, salt and pepper. Variations: Switch up the cheese. Omit the bacon. Top with fresh sage leaves. *Tip: Watch closely as broilers vary widely in heat output! As a rule, the more sugar in your bread, the faster it will toast (and burn). Whole wheat bread with little or no sugar will take longer to toast than whole wheat bread with sugar, which will take longer than regular white bread.

Veggie Scramble Hoagies A messy and peculiarly satisfying breakfast sandwich, resplendent with delicious vegetables. Prep time: 5 minutes Cook time: 10 minutes Serves: 2 INGREDIENTS 3 tablespoons olive oil 1 onion, coarsely chopped (about 1/2 cup) 3 eggs 2 tablespoons milk 1 cup grape tomatoes, halved 1/4 cup crumbled feta 1/4 cup basil, coarsely chopped 2 hoagie rolls (submarine sandwich rolls) DIRECTIONS Heat the oil in a small skillet over medium heat and sauté the onion, stirring, for 5 minutes or until soft and translucent. While onion is cooking, whisk the eggs and milk in a small mixing bowl, and toast your rolls (optional). When onions are ready, pour the egg mixture in to the skillet and stir slowly, scraping up bits of cooked egg from the bottom. After a minute, add the tomatoes and continue to stir until the eggs set to the consistency you like. Remove from heat, and mix in the feta and the basil. Divide the egg mixture between the rolls and serve, seasoning to taste with salt and pepper. A steaming mug of coffee alongside is a natural.

Tomato and Herb Bruschetta Juicy tomatoes and crisp, garlicky bread. A match made in heaven. Prep time: 10 minutes Cook time: 5 minutes (toasting the garlic bread!) Serves: 6-‐10 as an appetizer

INGREDIENTS for the toasts

1 baguette, thinly sliced, or other thinly sliced bread 1 clove garlic, crushed 1/3 cup olive oil 1 teaspoon oregano

INGREDIENTS for the Bruschetta

DIRECTIONS

1 1/2 cups fresh tomatoes, 1/4" dice (one large tomato) 1/4 cup coarsely chopped fresh basil leaves 5 fresh sage leaves, coarsely chopped (optional) 1 teaspoon minced fresh rosemary leaves (optional) 1 tablespoon olive oil 1/3 -‐ 1/2 cup shredded Parmesan

Toast: Preheat your broiler. Arrange your bread slices in a single layer on a baking tray. Mix the garlic and olive oil in a small dish, and with a spoon or pastry brush spread the oil over each slice. Slide this under the broiler. Whole wheat bread slices will toast more slowly than white bread, so times will vary, but remove the toasts when they are lightly tanned and beginning to crisp. While toasts are toasting, mix the bruschetta by placing in a large bowl the tomatoes, basil, sage (if using), rosemary (if using) and olive oil, and stir to combine. Remove toasts from broiler. Top each toast with a spoonful of the mixture. Sprinkle with Parmesan and a grind of salt. Serve with a glass of Chianti and thoughts of warm weather.

Tomatoes Gratin Hot juicy tomatoes under a cheesy toasted breading. These will vanish quickly. Prep time: 10 Minutes Cook time: 25 minutes

INGREDIENTS

6 Tablespoons olive oil 4 cloves garlic, crushed 3/4 cup whole wheat bread crumbs 1/2 cup grated Parmesan cheese 3-‐4 medium (baseball size) tomatoes, cut into 1/2 inch slices 1 cup coarsely chopped fresh basil leaves salt and pepper

DIRECTIONS

Preheat your oven to 400F. Heat 3 tablespoons of the olive oil in a skillet over medium heat and cook the garlic, stirring, for 2 minutes or until garlic just begins to tan. Turn off heat under the skillet, and stir in the bread crumbs and Parmesan. Set aside. Spray a 9x12 baking dish with canola oil and arrange the tomato slices on the bottom. Sprinkle with the basil leaves and salt and pepper to taste. Sprinkle the bread crumb mixture evenly over the tomatoes, and drizzle the remaining 3 tablespoons olive oil over the top. Slide the baking dish into the oven and bake for 15 minutes or until bread crumbs begin to brown. Serve warm, and watch them go.

Homemade Marinara (two methods) When nature hands you a ton of tomatoes, make sauce to freeze or can for the winter. The mess you make here will be amply rewarded with summer flavor in February. Here are two methods , one that requires peeling for a smoother, more traditional sauce, the second faster and a little bit coarser, but offers the same terrific flavor. Prep time: 70 minutes Cook time: 3 hours (much of it unattended) Yield: 6-‐8 cups of sauce

INGREDIENTS

10-‐15 ripe tomatoes 3-‐4 tablespoons olive oil 1 onion, cut into 1/4 inch chunks 2 green peppers, cut into 1/4 inch chunks 2 carrots, cut into 1/4 inch chunks 1 bunch parsley, minced 1 hot pepper, minced (your favorite) 3 cloves garlic, crushed 1/4 cup fresh sage, chopped 1/4 cup fresh basil, chopped 1/2 teaspoon dried oregano (or 1 ½ teaspoons fresh) 1 tablespoon fresh rosemary, minced 1/2 cup dry red wine 1 bay leaf 1 teaspoon salt 1 teaspoon black pepper

DIRECTIONS (Traditional method) Fill a large stock pot halfway with water and bring to a boil. Set a large bowl filled 2/3 with ice water nearby, and another bowl for the cleaned tomatoes. Place whole tomatoes in boiling water for a minute, lift out and place in the cold water bath for another minute (or more). Remove the skin, and squeeze out the seeds as best you can. Place these cleaned tomatoes in the empty bowl. Dry out your stock pot (or use another). Heat the olive oil in the bottom over medium-‐low heat and cook the onion, peppers, carrots, parsley, minced hot pepper, garlic, sage, basil, oregano, and rosemary for 5 minutes, stirring. Remove from heat. Use a food processor or blender to process the tomatoes and the vegetables. Start by adding about 1 1/2 cups of the tomatoes, and puree them to create a liquid. Then

add the vegetables and process again to a consistency you like. At the risk of over generalizing, adults seem to like their sauce with lots of texture, kids tend to like it smooth. Return this puree to the stock pot. Process the rest of the tomatoes, and add to the stock pot. Add the wine, bay leaf, salt and pepper, stir, and turn the heat to medium high. Heat to bubbling, reduce heat to low, and cook for 2-‐3 hours uncovered, stirring occasionally. The sauce will reduce and thicken. This is a good thing. Serve fresh over pasta, or freeze/can for later.

DIRECTIONS (Easier method resulting in a more rustic sauce)

Heat the olive oil in the bottom over medium-‐low heat and cook the onion, peppers, carrots, parsley, minced hot pepper, garlic, sage, basil, oregano, and rosemary for 5 minutes, stirring. While these vegetables are cooking, cut up your tomatoes into 1" chunks, peels, seeds and all. Add the tomatoes to the rest of the vegetables, stir, and bring back to a gentle simmer. Cook, stirring occasionally, for 2 hours or until reduced by about half. Remove from heat, and allow mixture to cool for an hour or more. Add the wine, salt, and pepper (omit the bay leaf). Use a food processor to process the vegetables, working in batches to not overwhelm your machine. Process for a minute to achieve a good, relatively smooth consistency. Serve fresh over pasta, or freeze/can for later. Note All types of tomatoes can be used to make sauce. Paste-‐type tomatoes have lower water content and yield a thicker sauce.

Oven Dried Tomatoes This simple method enables amazing things - concentrated flavor, and the ability to easily store a million tomatoes well into colder months. The fact that the space required is dramatically reduced is an added bonus. The quantities listed here are used as an example only, the method will work regardless of the number of tomatoes used. I like to use enough to fill every rack in the oven to make efficient use of space and heat. Prep time: 10 minutes Cook time: Overnight

INGREDIENTS 4 pounds tomatoes (every kind will work, Romas work better than others since they have a lower water content). Garlic salt

DIRECTIONS

Line baking trays with parchment paper. Wash, dry, and slice the tomatoes into wedges or halves of roughly equivalent size to others on the same tray. If, for example, you have cherry tomatoes in your mix, put them all on one tray as you may want to remove them from the oven at a different time from other trays. Arrange the wedges skin side down. Sprinkle with garlic salt. Place trays in the oven set at the lowest heat setting (150 works well. Use the convection setting if you have it available). Check the oven after a few hours to gauge the dry rate -‐ my oven takes about 8-‐10 hours. The resulting tomatoes will be almost completely dry, with concentrated, delicious tomato flavor. Storage: Oven dried tomatoes can be stored in clean glass jars, covered with olive oil, for at least a couple of months. (The tomato oil also becomes a great recipe enhancer.) These can also be frozen in zipper bags.

Variations

Oven dry garlic and rosemary with the tomatoes, and add to the oil.

Tips

Slice grape or cherry tomatoes in half for faster drying. In spite of their small size, keeping them whole allows their skins to keep moisture in. Toss oven dried tomatoes with pasta, use in stews or on pizza, or serve with crumbled feta. Any way you slice 'em, they're delicious. Purée dried tomatoes for a terrific flavorful paste.

Caprese Insalata Caprese is one of those dishes that inspires passionate praise as "The Best" tomato dish. It's hard to argue - the sweetness of the tomato, the creamy tang of the mozzarella, the green spice of basil, all conspire to make an amazing, yet simple, salad. This is the place for fresh mozzarella in brine. Prep time: 10 minutes Serves: 4 as a side dish, 2 as a veggie main course. Double, triple, quintuple as you like.

INGREDIENTS 2 large, fresh tomatoes, or about 1 lb total 1 cup fresh mozzarella, thinly sliced 1 cup fresh basil leaves, chopped Good olive oil Salt and freshly ground black pepper

DIRECTIONS Cut the tomatoes into slices about 1/4 inch thick. Arrange tomato slices on a platter. Top each with a piece of mozzarella, and some basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve. Gorgeous.

Appendices

Matching Wine with Veggies Delicate flavors and acids in fresh farm produce make wine matching a challenge. Vegetables bring natural grassy, green, vegetal, earthy, mineral, floral flavors. Cooking adds smoky, baked notes. But note that these “vegetable” flavors are also used to describe wines! Vegetable dishes also have their own unique textures (think salad versus roast carrots) and a huge range of richness (cucumbers versus eggplant Parmigiana). A delicate, light salad brings to mind a delicate, light wine, whereas a rich baked vegetable dish might easily match with a flavorful red. And when sauces or dressings become the dominant ingredient, those flavors become the ones to match. The basic notion is, "match like with like.” Here are a few tips:

Acidic or tart vegetables (like artichokes and bitter greens): A light, similarly acidic wine will taste friendly, fuller, and even sweeter alongside. Try a Sauvignon Blanc, a Pinot Grigio, or a Vinho Verde.

Sulfuric vegetables (onions and garlic): Raw they are tough on wines, but cooked they mellow and sweeten, and in many dishes pair beautifully with dry whites and rosé.

Fresh tomatoes These are both sweet and tart – try a wine with balancing sweetness, like a Riesling or Gewurztraminer.

Tomato sauces Now we’re talking rich flavors with umame. A mellow, dry red, like a good Merlot, Sangiovese (Chianti) or aged Bordeaux could be a great partner.

Grilled vegetables I have found that these flavors go really well with wines that have spent time in oak, which has its own toasty, smoky flavor. Everything from Chardonnay to Cabernet could work – now there’s a wide range!

Hot peppers and spicy dishes Sweetness, and cool temperature, can be the perfect foil for spicy dishes. This is another place for a good Riesling or Gewurztraminer.

Salty veggies What goes with those great steak fries made from local potatoes? Try a dry, clean white like a Sauvignon Blanc, or a light fruity red like a Beaujolais. Avoid reds with over 14% alcohol, because salty foods make “hot” wines unpleasant.

Tip Serve a bubbly with your veggies! Italian Prosecco, Spanish Cava, and of course French Champagne can be found everywhere, and at every price. They are refreshing and pair well with everything from a light salad to a rich veggie casserole. It’s a bonus that those bubbles make the whole meal feel like a celebration. Bubbly goes with everything. Well, almost everything.

Farms managed by The Trustees Visit Appleton Farms (CSA) Ipswich & Hamilton – Check out Appleton Farms, America’s oldest working livestock and vegetable farm – meet cows, chickens, and lots of wildlife. Also onsite: a farm-‐fresh dairy store.

Visit Cornell Farm Dartmouth – Roam from pasture and planted fields through a small woodland before emerging at the edge of a serene salt marsh near the head of the tidal Little River.

Visit City Harvest at The Bradley Estate Canton – The Bradley Estate has a small working farm with three miles of cart paths through the woods and beautiful gardens.

Visit Land of Providence Holyoke – Through the generosity of a religious order long committed to Holyoke, everyone can now experience a unique floodplain forest and a riverside working farm with strong ties to urban residents.

Visit Moraine Farm Beverly – This Frederick Law Olmsted-‐designed property is home to a thriving CSA, a ropes-‐based adventure course, and a school.

Visit Powisset Farm (CSA) Dover – Powisset Farm has a long history of agricultural enterprises, from a dairy farm many years ago, to Amelia Peabody’s legendary farm, famous for its breed stock of Hereford cattle and Yorkshire pigs.

Visit Weir River Farm (CSA) Hingham – Originally part of a picturesque, early-‐20th-‐century country estate, Weir River Farm today is a 10-‐acre working farm that produces vegetables, flowers, meat, and eggs for local families.

Visit a Farm Stand or Farmers' Market Statewide – Find out where to buy the delicious veggies that we grow at our farms!

Classics & Basic Methods

How to find locally grown produce near you

About This Book We hope that this edition of Farm Cooking will be just the first of many, and that our next edition will include your recipes. To be part of the fun, go to www.thetrustees.org/farmcooking

About the Author Freelance write and photographer Tod Dimmick is also a prolific blogger, food writer for television, and the author of five cookbooks. His work has been mentioned in the New York Times, featured in the Boston Globe, and can be found on bookstore shelves from Boston to Sydney. He has created and tested recipes for Powisset Farm for almost five years, and his work has also appeared in Special Places, the magazine of The Trustees of Reservation. He lives with his family near the Charles River, where they kayak as much as possible.

Powisset Farm Barn Dinner, August 2014

About The Trustees We are more than 100,000 people like you who love the outdoors, who love the distinctive charms of New England, and who believe in celebrating and protecting them, for everyone, forever. Together with our neighbors, we protect the distinct character of our communities and inspire a commitment to our special places. Our passion is to share with everyone the irreplaceable natural and cultural treasures we care for. We enjoy and care for more than 100 special places – nearly 25,000 acres – all around Massachusetts. And we are actively building an extended family of friends and neighbors across the state that can help in their different ways. Thank you for your support, and for being part of our community.