Greek Spinach Frittata

2 Tbsp. olive oil
1 medium potato, cut into quarters and thinly sliced
1 medium onion, thinly sliced
4 cups chopped, rinsed, stemmed spinach
1 Tbsp. chopped fresh dill
salt and pepper to taste
4 large eggs, beaten
1/2 cup grated feta or Swiss Cheese

Heat the oil in a large skillet. Saute the potato and onion--covered, stirring frequently--for about 8 minutes, until they are tender and golden. Add spinach. When the spinach wilts, stir in the dill, salt if needed, and pepper. Pour the eggs over the vegetables, tilting the pan to distribute them evenly. Sprinkle on the cheese. Cover the pan and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.

To brown the top of the frittata: If your skillet is flameproof, simply place the frittata under a preheated broiler for about 2 minutes. Otherwise, carefully slide the frittata onto a plate and then flip it over, back into the skillet, to brown the other side. To serve, cut the frittata in half. Serves 2.

From: Moosewood Restaurant Cooks at Home

Golden Topped Cheesy Potato, Onion, and Turnip Casserole

3 Tbsp. butter
1 Tbsp. olive oil
2 large onions, thinly sliced
2 large baking potatoes (~1 lb.), thinly sliced
2 medium turnips, thinly sliced
salt and pepper to taste
1 1/2 Tbsp. finely chopped fresh marjoram
1 1/2 cups grated Swiss cheese
2 Tbsp Parmesan cheese
1 1/2 cups milk
1/4 cup bread crumbs
1/3 cup chopped parsley

Preheat oven to 375. Grease an 8x11" shallow baking dish. Melt 1 Tbsp. butter and olive oil together in a large skillet. Saute onions slowly over low heat until golden brown, about 15 min.

In the baking dish, make an even layer using half the potatoes and turnips, seasoning with salt and pepper and a little of the marjoram. Layer with half the onions and half the cheeses. Dot with 1 Tbsp. of the butter. Make a second layer with the remaining ingredients in the same order. Pour milk over gently; top with bread crumbs and parsley. Bake covered for 45 min. Uncover and bake 15-20 minutes, until vegetables are tender and top is golden. Serves 6-8.

From 'More Recipes from a Kitchen Garden' by Renee Shepherd & Fran Raboff

Garden Squash Minestrone

2 tbsp olive oil
1 lg onion
1 lb ground beef
2 cloves of garlic
1 lb zucchini or garden squash
3 carrots
2 stalks celery
8 tomatoes, quartered
4 cup beef stock
1 tsp oregano
1 tsp basil
1 tsp salt
1 tsp sugar
1/2 cup elbow macaroni
1/4 tsp pepper

Sauté onion, garlic, and beef in olive oil for 5 minutes in a large soup kettle. Add vegetables, stock, and herbs to kettle and simmer uncovered for 1 - 2 hours. Add macaroni and pepper and cook 20 minutes. You can substitute rice for the noodles, and leave out the beef for a vegetarian version.

French Braised Carrots and Turnips

1 lb carrots, peeled, halved, and sliced
1 lb. turnips, peeled, halved, and sliced slightly larger than the carrots
2 cups chicken stock
2 tsp. sugar
2 Tbsp. butter
salt and pepper to taste

Place the carrots and turnips in a large, heavy saucepan with the chicken stock, sugar, butter, and salt and pepper. Cook them, partially covered, over medium heat until tender -- about 15 min. Check the seasoning. Sprinkle with chopped chives. Serves 4-6.

From: Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.  According to Renee and Fran, this is the recipe for those who usually don't like turnips...

Brussels Sprout-Squash Casserole

1 lb sprouts
1 1/2 cups winter squash
1 onion minced
1 cup celery
1 tsp butter
2 tsp oil
1/4 cup whole wheat flour
2 cups milk
1/2 tsp marjoram
pepper and nutmeg

Steam sprouts and squash separately. Preheat oven to 350F. Sauté onion in butter and oil, add flour and cook slowly for 3 minutes. Add milk and spices, bring mixture to a boil and remove from heat. Arrange squash then sprouts in a baking dish, sprinkle chopped celery on top, pour sauce over veggies and top with a sprinkle of nutmeg.

Butternut Bevy

1 peeled and cubed squash
5 cups water or stock
4 chopped onions
4 T butter1/3 cup white flour
3/4 cup cream
thyme to taste, 1/2 t. ginger, 1 T tamari, pepper

Combine squash and stock and cook for 25 minutes. Saute onions and thyme and add to squash. Puree until smooth and return to soup pot. In a fry pot, melt butter and add flour stirring 3 minutes. Add cream and wisk until blended. add to soup and simmer 25 minutes adding the rest of the ingredients.

Bang Bang (Broccoli) Chicken

1 whole chicken breast
1 tspn ginger root
1 clove garlic
1 scallion

In a wok or deep pan stirfry chicken briefly in 1-2 tbsp oil, until cooked through.

Add:
1/4 cup water
1 tbsp soy sauce
2 tbsp peanut butter
1 tbsp red wine vinegar

Simmer 5 minutes.

Add:
2 cups broccoli florettes and peeled stalks
1 cucumber, sliced

Cook until vegetables are crisp and tender - about 7 minutes. Serve over rice

From:  Extending the Table...A World Community Cookbook

Broccoli and Bok Choy Stir-Fry

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

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

From: Vegetarian Gourmet

Beet Burgers

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

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

from: Rose Valley Farm Food Book

Baked Eggplant with Garlic

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

From Farmer Dan!

African Pineapple Peanut Stew

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

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

Mimi Unstuffed (All Acoustic Stuffed Cabbage)

2 med. onions chunked and sliced
2/3 lb ground beef
Olive oil
3 c. chunked and sliced cabbage.
1 lg can tomatoes with juice.
½ c. uncooked brown rice
2/3 c. raisins
2 tbsp sweetener of your choice.
lemon juice: ½ to 1 whole
2 tbsp vinegar
2 garlic cloves, minced
2 tsp ground ginger
Salt and pepper

Saute chunked and sliced onions in olive oil til slightly soft. Add ground beef and brown. Add cabbage and tomato ingredient, stirring from time to time. When the cabbage has softened a bit, stir in the cooked brown rice. You may need to add some water at this point to cover the rice. When it's bubbling, turn down to low cover, and cook until the rice is done. (about 40 min.) Add the remaining ingredients. Cook gently, low or warm, until the raisins are plumped.

This one came from our deep recipe archives and is attributed to super-farm shareholder Rosie Pearson!

Stuffed Large Green Leaves

A versatile, beautiful dish, great as an appetizer or main dish. I first made this with collards, but have made it with chard, komatsuna (pictured), vitamin green and kale. The stuffing can easily be changed to please vegans, vegetarians or carnivores, can be any leftover in your refrigerator or a new inspiration

Steam 12-18 large green leaves

(for carnivores)

Heat pan to medium and add 1 pound of ground meat (pork, turkey, beef, lamb). Crush a clove of garlic or add some pureed garlic scape. Add grated ginger or hot peppers for flavor. Cook meat until no longer red.

Add any cooked grain (rice, quinoa, barley, etc), about 1/2-1 cup, or to your liking. 

A dash of oyster sauce adds a nice flavor. Salt and pepper to taste. 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

(for vegans and vegetarians)

Sautee 1 onion with garlic or garlic scares, add 1 cup cooked rice, chopped mint and chopped parsley and some dried fruit or nuts (dried cherries or currants are great). 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

Vegan or dairy cheese may be sprinkled on top for additional flavor (feta is great). 

Spicy Chickpea Stew

1 med butternut squash (or sweet potato), peeled, seeded and cut into 1/2 pieces
3 tbsp olive oil
salt
black pepper
2 med onions, diced
8 garlic cloves, chopped
1/4 c parsley stems, finely chopped
1 1/2 tsp toasted ground cumin
1 tsp paprika
3 med carrots, cut into 1/2" pieces
1 c. chickpea cooking liquid (or water)
1 28oz can crused tomatoes
2 1/2 c cooked chickpeas
3-4 tsp Harissa (Tunisian hot pepper paste - to taste)
1/2 c chopped parsley leaves

Preheat oven to 400F. Line a baking sheet with parchment paper and add squash. Add 1 1/2 tbsp oil, sprinkle with 1/2 tsp salt, and a pinch of pepper and toss well. Spread out in a single layer and roast for 30 min. Stir and continue roasting for another 15 min or until browning and cooked through. Remove from oven and set aside.  Warm remaining oil in a large pot over med. heat. Add onions and saute ~5min. Stir in garlic and saute ~3min. Add parsley stems, cumin, paprika, and 1/2 tsp salt and cook ~2min. Stir in carrots, and liquid and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer ~12 min. Add tomatoes and chickpeas. Raise heat, bring to simmer, re-cover pot, reduce heat to low, and cook for 10 min. Stir in Harissa and parsley leaves, and roasted squash - simmer uncovered for another ~4 min. Season to taste and serve warm over quinoa or rice.

From 'At Home in the Whole Food Kitchen' by  Amy Chaplin

Winter Squash-A-Roni (VEGAN)

5 cups peeled butternut or other winter squash

12 ounces elbow or other pasta

2 1/2 Tablespoon olive oil

1 1/2 cup chopped onions

1/2 cup water

1 teaspoon salt

1/3 cup tahini

1 Tablespoon white miso

1 Tablespoon umeboshi or apple cider vinegar

1 teaspoon soy sauce

1/3 cup chopped walnuts (optional)

fresh parsley, oregano and bread crumbs (optional)

COOK pasta and drain.

SAUTE onions in olive oil until transluscent, add squash, salt and water. Bring to boil and then turn down to simmer and cook until squash is soft.

PREHEAT oven to 375. MIX remaining ingredients and add to mashed or pureed squash and noodles. Sprinkle on optionals and bakd 20 minutes until warm throughout.

Scallion Pancakes - A Crew Favorite

PLACE IN BOWL: 2 cups all purpose flour

POUR in up to 1 cup boiling water - pour slowly and mix until ball is formed (may use food processor)

LET DOUGH REST for 30 minutes, covered with damp cloth.

CHOP 1/2 cup scallions

ON FLOURED surface, roll dough into thin rectangle. Brush on 1 Tablespoon sesame oil, sprinkle on scallions and sprinkle with salt and pepper. Roll dough. Cut into 4 pieces.

TAKE ONE PIECE and twist 3 times. Make a spiral out of this, roll again and flatten to make a 5 - 6 inch pancake. Coat a frying pan with canola oil and sear until golden on both sides. Keep warm in oven while completing same process with all dough. Serve with dipping sauce.

DIPPING SAUCE

MIX together:

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup sliced scallions

1 teaspoon minced ginger

1 teaspoon red pepper flakes

1 teaspoon maple sugar or syrup

Cold Chicken with Pea Pods

WHISK together:

1 Tablespoon lime juice

1 Tablespoon peanut oil

2 Tablespoons soy sauce

2 crushed garlic cloves

1 teaspoon minced ginger

1/4 teaspoon crushed red pepper

MARINATE 12 ounces of chicken, cut into 1 inch strips for minimum of one hour and up to overnight.

WHEN chicken has been marinated sufficiently, broil chicken at 475F until done, grill or saute until cooked.

STEAM 2 cups snow or snap peas, rinse in cool water, drain and chill.

WHISK together:

1/3 cup peanut oil

2 Tablespoons lime juice

1 teaspoon sesame oil

1/2 teaspoon salt

COOK pasta or rice to go with dish. Pour sauce over all and eat.

OPTIONAL: Cilantro, Chopped scallions and/or Toasted sesame seeds on top are great.

Peanut Stew with Winter Vegetables & Cornbread Dumplings

Stew:
1 tbsp peanut oil
1 c diced onions
1 tsp paprika
1/2 tspn cayenne
1/2 tspn sea salt
1 tbsp minced ginger
2 lg cloves garlic
2 c diced white potatoes
1/2 c diced carrots
1/2 c diced parsnips
2 c diced sweet potatoes
3 tbsp peanut butter
2 tbsp tomato paste
5 c veg stock
white pepper
1/4 c flat leaf parsley

Dumplings:
1/2 c ww pastry flour
1/2 c cornmeal
2 tbsp thyme
2 tspn flaxseeds
1.5 tspn baking powder
1/2 tspn sea salt
3 tbsp soymilk
1 tbsp olive oil

Warm the oil in a lg sauce pan over med heat. Add onions, paprika, cayenne, and salt and saute til soft. Add ginger, garlic, and vegetables and saute until soft ~7min. Decrease  to med. low. Put the peanut butter, tomato paste, and 2 c of stock in blender and mix til smooth. Pour into sauce pan and stir in remaining stock. Bring to simmer, partially cover, and cook ~ 30 min.

For dumplings, put 5 c water in med saucepan and bring to boil. Sift flour, cornmeal, thyme, flax, baking powder, and salt into med bowl and stir with a whisk until blended. Make a well in center, ad soy milk and oil, and stir until it forms a batter. Lower heat of water and maintain slow simmer. With soup spoon, drop tbsp into water, waiting 15 sec between dollops. When batter is used up, cover and simmer until dumplings are puffed (~10 min). Using a slotted spoon, transfer dumplings to a plate. Serve each bowl of stew with a few dumplings on top and garnish with parsley. 

From my daughter Anna, who got it from the Afro Vegan cookbook by Bryant Terry and wowed us with it over the holidays!

Make-Ahead Roasted Butternut Squash Casserole

1 lg (~2 lbs) butternut, peeled, cut, and seeded
2 lg cloves garlic, minced
3 tbsp finely chopped parsley
1 tbsp extra-virgin olive oil
1/2 tspn fine sea salt
2 c finely chopped kale
For the Almond-Pepita Parmesan:
1/4 c whole almonds
1/4 c roasted pepita seeds
1 tbsp nutritional yeast
1/8 tspn fine sea salt
1 tspn extra-virgin olive oil

Grease a lg casserole dish with oil. Chop squash into 1” chunks and place into dish. Add garlic, parsley, oil, and salt and toss. Cover with foil and refrigerate. Place kale into airtight container and refrigerate. Place all of the Parmesan ingredients into food processor and pulse until coarsely ground. Transfer into airtight container and refrigerate (all can be stored ~3 days). When ready, preheat oven to 400F. Fork holes in foil on the casserole and bake ~45 min (until squash is fork-tender). Remove from oven, reduce heat to 350F. Stir in kale to the squash. Sprinkle the parmesan over top. Bake ~6 min, uncovered, until nuts are lightly toasted and kale has wilted. Serve warm, seasoning with salt and pepper to taste.

By Angela Liddon - OhSheGlows.com - Karen made this last week - soooooo goood!!!

Kabocha Squash Tempura

1 kabocha squash
3/4 c wheat flour
1 tsp corn starch
3/4 c cold water

Mix 3/4 of a cup of wheat flour and a teaspoon of corn starch with 3/4 of a cup of cold water (refrigerate the water beforehand or add ice cubes to room temperature water). Mix roughly. Place a deep-fry dish with roughly 1 1/2" of vegetable oil on a medium heat so that the oil reaches 320F. If you drop a little batter into the oil, it should sink to the bottom of the dish and then quickly float up to the surface. Put the sliced squash into the batter cover both sides. Deep fry each piece of squash for 1 – 2 minutes. Prod each piece of squash with chopsticks to check the batter feels crispy. Turn each piece over so that both sides are cooked evenly. Remove the squash from the oil and place on a draining tray. Sprinkle 2 – 3 pinches of the salt over the tempura and serve immediately!!

This is from the Japan Eats website