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Recipes
Broccoli Salad, adapted from Southern Living
5 c. broccoli florets
1 c. thinly sliced carrot
1 c. shredded Cheddar cheese
1/2 c. mayonaisse
2-3 tbsp. sugar
1 1/2 tbsp. red wine vinegar
5 slices bacon, cooked and crumbled (optional)
Cook broccoli in boiling water to cover 1-2 minutes; d
Ratatouille – adapted from Laurel’s Kitchen
Ratatouille is “stew” or “soup” in French. This is wonderful summer stew, easily adaptable, and a great way to use lots of summer veggies. Serve it with crusty bread or over rice or pasta. It also freezes beautifully, for enjo
Pasta Fresca (Fresh Tomato Sauce) – from Moosewood Cooks at Home
4 c. chopped tomatoes
6-8 fresh basil leaves
1 large garlic clove, minced or pressed
1 tbsp. extra virgin olive oil
salt and freshly ground black pepper to taste
1 pound fusili, bow-tie, or penne pasta
Zucchini-Crusted Pizza – adapted from Moosewood Cookbook by Mollie Katzen
Ingredients:
Olive oil and white flour for the pan
2 c. packed grated, salted, drained zucchini/summer squash (about 2 large or 4 small)
1 tsp. salt
2 eggs, beaten
¾ - 1 c. whole spelt/wheat flour or sprouted flour
&fra
Lentils and Rice with Fried Onions (Mujadarrah)
From Vegetarian Cooking for Everyone by Deborah Madison
Sweet and Spicy Roasted Kabocha Squash
1/2 small to medium sized kabocha squash
3 Tbs light brown, natural cane, or muscovado sugar, plus a bit more for sprinkling
1/2 tsp ground cayenne pepper or hot chili powder, more or less to taste
1/2 tsp ground cumin
1/4 tsp ground cinnamon
Kabocha Sun-Dried Tomato Soup
2 oz. (56 gr) sun-dried tomatoes 1 1/2 C. (355 ml) boiling water 1 2 1/2 lb. (6 kg) (approximately) kabocha squash, peeled and cut into bite-size pieces 1/2 lb. (226 gr) red or white rose potatoes, unpeeled, cut into bite-size pieces 1 stalk cel
Creamy Kabocha Squash Risotto
14 oz Kabocha squash
2 tbsp extra virgin olive oil
3 tbsp unsalted butter at room temperature
Leeks and/or shallot (equivalent to 1 med. Onion), finely chopped
3/4 cup minus 1 tbsp rice
2 cups chicken broth
salt and freshly ground pepper, to ta
Black Bean, Freekeh, Farro Salad with Ramp Vinaigrette
A great recipe to make the best of seasonal ramps!
Sopa de Ajo: Garlic Soup
Sopa de Ajo
Garlic Soup
Sopa de ajo is a very old, peasant-style dish typical of the Castilla-Leon Regional Cuisine. It is a great way to use up old bread and doesn’t use too many ingredients. There is very little pre
Chocolate Zucchini Bread
Chocolate Zucchini Bread
(From allrecipes.com)
*You’re gonna want to double this!
Ingredients
2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2
**Recipe of the Week 8*** Goulash By; Christine Hardin Bockelman
Ingredients:
Potatoes
small can peas
small can corn
half & half (small amount)
pats of butter or margarine
salt & pepper
can of salmon
Boil potatoes until done. add can of peas(NO juice), can of corn(NO juice), half & half
Arugula Salad with Walnut Vinaigrette
A very simple, bright salad, great with baked chicken breast or your favorite soup!
CILANTRO
GREEN RICE
1 C coarsely chopped cilantro
¼ C onion
2 Cups chicken broth
1 hot pepper chopped
1 tsp salt
1 tsp cumin
2 Cups Rice—brown or white
2 T oil
2 Cups water
&
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