Mushroom, Snow Pea, and Spinach Salad

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

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

From: Bon Appetit, 1991

Pasta with Summer Squash, Arugula, and Fresh Herbs

12 oz pasta
3 tbsp olive oil
1/2 cup onion (or scallion)
1 tbsp chives
2 summer squash, sliced into 1/2" chunks
2 garlic cloves (or scapes)
1/4 cup basil
1 cup arugula
1/4 cup parsley
salt and pepper
parmesan cheese

In a medium skillet, heat 1 tbsp of olive oil. Add onion and saute for 3 minutes. Add squash and continue to cook for 5 more minutes. Add garlic and cook for 2 minutes. Turn off heat and set aside. Cook pasta. Drain, place in a large shallow serving bowl and toss with the remaining 2 tbsp olive oil, sauteed veggies, arugula, and fresh herbs. Season with salt and pepper. Pass the parmesan cheese, if desired.

Lombardy Minestrone

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

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

From Ibby Gemmil

Lentil Soup

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

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

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

Lemony Carrot and Radish Salad

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

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

Leek and Tomato Topping

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

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

From: Rolling Prairie Cookbook

Gorgeous Beet and Apple Salad

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

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

 from: Rolling Prairie Cookbook

Laura's Glazed Pumpkin Ginger Bars

1 3/4 cups unbleached flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup butter, room temp.
1 cup cooked, pureed pumpkin
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger

Glaze:
1 cup sifted confectioners' sugar
2 tsps. grated orange zest
3-4 Tbsp orange juice

Preheat oven to 350 degrees. Grease a 10x15" baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Set aside.

In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla, and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until cake pulls away from sides of pan.

Combine confectioners sugar with orange zest. Add orange juice gradually to confectioners sugar, adding just enough to give the proper consistency for spreading. Spread on the warm bars. When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving. Makes 4 dozen.

From: More Recipes from the Kitchen Garden

Kohrabi and Carrot Slaw

Dressing:
2 Tbsp. very finely chopped onion
1/2 cup low fat sour cream
1/2 cup mayonnaise
1 Tbsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp chopped fresh dill
2 Tbsp chopped parsley
pepper to taste

1 1/2 lbs kohlrabi, peeled and shredded (about 4 cups)
2 medium carrots, shredded

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Servces 4-6.

From: More Recipes from a Kitchen Garden

Kim Chi

2 lbs of Napa Cabbage
salt
6 scallions, white and green parts thinly sliced
4 garlic cloves, crushed and finely chopped
2 tbsp finely chopped fresh ginger
1 tbsp Korean chili powder, or cayenne pepper mixed with paprika
1 tsp sugar

1. Quarter the cabbage lengthways, then cut each quarter widthways into approximately 2-inch pieces.

2. Pour 6 1/4 cups water into a large bowl and stir in 3 tbsp salt until dissolved. Add the cabbage and weight down with a plate to keep the pieces submerged.

3. Cover and leave for 12 hours, stirring the cabbage occasionally. Using a slotted spoon, remove the cabbage from the bowl, and reserve the salted water.

4. Mix the cabbage with the remaining ingredients and 1 tsp salt. Pack into clean, dry 2-quart jars. Pour in enough of the reserved salted water to cover the cabbage. Leave a space of 1 inch at the top of the jar. Cover the jar loosely with a non-metallic lid and leave for 3-6 days until the pickle has become sour enough for your taste. Cover tightly and keep in a cold, dark place. Iot will keep in these conditions for up to 1 year.

Kale Potato Soup

1 large onion
1tsp butter
1 clove garlic
2 big potatoes, cubed
1 bunch kale
5 cups stock
pepper to taste.

Sauté onions and garlic, add cubed potatoes and 2 cups of water and simmer till soft. Puree half of the potatoes with the remaining water and combine everything together adding the kale etc., and heat gently. A satisfying soup on a chilly night!

Japanese Rainbow Salad

1/2 cup dry arame (Japanese sea vegetable)
2 cups water
1 c chopped parsley
1 qt of chopped red or green cabbage
1 lg carrot sliced
2 stalks of celery, sliced
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp umeboshi vinegar, shoyu, or tamari

First look arame over and remove any tiny seashells. Cover the arame in 1 cup of water. Rub together and whirl to release any sand. Next, lift out the arame and discard the water. Soak arame in 1 cup of cold water for 5 minutes. Drain out the water. Put arame in a mixing bowl. Add the chopped vegetables, oil, umeboshi, and rice vinegar. Stir all the ingredients together, taste, and adjust the seasonings if necessary.

From: The Quick and Easy Organic Gourmet

Herbed Chard and Rice Bake

2 bunches Chard
4 tbsp butter
1/3 cup chopped onion
1/2 tsp salt
pinch of sugar
3/4 cup milk
3 eggs, lightly beaten
1/2 tsp thyme
1 cup grated cheddar
1 cup cooked rice
1/2 tsp Worcestershire sauce

Preheat the oven to 350. Be sure the chard is well washed; shake dry. Heat the butter in a large skillet over medium heat. Add the onions and cook until slightly wilted, 3-4 minutes. Add the chard to the onions, sprinkle with the salt and sugar, and toss until the chard is wilted 3-4 minutes longer. Mix the milk, eggs, Worcestershire , and thyme in a large bowl. Stir in the chard mixture, rice, and all but 2 tbsp of the cheese. Pour the mixture into a buttered shallow baking dish, such as an 11x 7-inch rectangular dish, or a 9-inch round pan. Sprinkle with the remaining 2 tablespoons of cheese. Bake until the mixture is set, 20 to 25 minutes. Serve hot, cut into squares or wedges.

Green Sauce

1 tsp olive oil
2 cups greens
2 cloves garlic, minced
4-5 mushrooms, white or wild, chopped
1/2 cup lowfat ricotta cheese
1/2 cup shredded part-skim mozzarella

Saute garlic and mushrooms in oil until soft. Add greens and cook until just wilted. Add ricotta cheese and heat over low flame until hot. Remove from heat. Stir in mozzarella cheese and serve over pasta.

From: shareholder Becky Pins who says it's for spinach but we think it can be used with any cooking green

Greens and Pasta

1 tsp olive oil
2 cloves garlic, minced
2 cups greens (chard, Chinese cabbage)
4-5 mushrooms, white or wild, chopped
1/2 cup lowfat ricotta cheese
1/2 cup shredded part-skim mozzarella

Sauté garlic and mushrooms in oil until soft. Add greens and cook until just wilted. Add ricotta cheese and heat over low flame until hot. Remove from heat. Stir in mozzarella cheese and serve over pasta.

Green Goddess Dressing

½ cup yogurt
2 Tbsp oil or mayonnaise
¼ cup chopped parsley, basil, and or cilantro
1 tsp chopped chives
1 Tbsp lemon juice
¼ tsp salt
a squeeze of garlic
makes about ¾ cup

Green Jade Soup

4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock
1 ½ tbsp grated fresh ginger root
1 ½ cups thinly sliced carrot rounds
2 cups chopped bok choy
1 ½ cups thinly sliced leeks or onions
4 cups firmly packed chopped spinach
1 cake tofu, cut into ½ inch cubes
salt
chopped green onions
several drops dark sesame oil (optional)

Soak shiitake mushrooms with boiling water in heatproof bowl 10 minutes. Bring stock to boil in large soup pot. Add ginger, leeks/onions, bok choy, and carrots. Lower heat and simmer 10 minutes, until vegetables are tender. Drain mushrooms and add soaking liquid to soup. Thinly slice shiitake caps and stir into soup with spinach and tofu, cook 5 minutes. Add salt to taste. Sprinkle with green onions and optional sesame oil. 6 servings.

From: Moosewood Restaurant Cooks at Home

Green Beans with Pecans

1 1/2 pounds green beans, trimmed
1 Tbsp. olive oil
2 Tbsp butter
1/4 cup chopped scallions or shallots
1/4 cup pecan pieces, toasted
salt and pepper to taste
optional: i-2 tsp. chopped fresh summer savory

Cook the beans until just tender. Meanwhile, heat oil and butter in a pan and saute the scallions or shallots until softened. Stir in the parsley (and savory if used) and blend. Add the beans and pecans, season with salt and pepper--toss and serve. Serves 6.

from: Recipes from a Kitchen Garden

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

Grated Rutabaga and Potato Salad

2 medium-sized potatoes
water to cover
3 cups grated rutabagas
1 1/2 tsp. caraway seeds
3 Tbsp. vinegar
3 Tbsp. yogurt
salt, pepper to taste

Cook potatoes in water to cover until tender. Drain and reserve liquid for soup. peel adn grate potatoes and combine with remaining ingredients. TOss together lightly. Chill and serve. 6 servings

From: Rodale's Naturally Great Foods