Au Gratin Cabbage

2 cups cabbage, shredded
½ cup carrots, shredded
1/3 cup green onions, chopped
Sautee until crisp-tender in frypan coated with cooking spray. Transfer to greased 1-quart baking dish.
½ cup milk
1 egg
3 tablespoons cheese, shredded
Combine in a small bowl. Pour over vegetables Garnish with 1 tablespoon chopped fresh parsley and 1 tablespoon grated Parmesan cheese. Bake at 350 F for 30-35 minutes.
(Simply in Season)

Miso Tahini Dip

Great for dipping raw veggies into, especially Daikon!
3 tablespoons Miso
¾ cup cool water
¾ cup tahini
1 teaspoon grated fresh gingerroot
2 tablespoons chopped scallions
Mix the Miso and water until smooth.
Add the Tahini and mix until smooth. (It should haev the consitency of sour cream - if its too thick add a little more water).
Add the ginger and scallions.
Serve with vegetables for dipping.
(note: this will last several weeks in the refrigerator).

Crunchy Bok Choi Ginger Salad

Source: From Asparagus to Zucchini
• 1 medium bok choi
• 1 cup shredded daikon radish
• 1 tablespoon salt
• ½ cup slivered green peppers
• ¼ cup finely chopped scallions or leeks
• 1 inch knob of gingerroot, grated
• 2 tablespoons each chopped mint and cilantro
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• Pepper to taste
Thinly slice the bok choi leaves. Toss with shredded radish with salt in a colander. Let stand to wilt, about ½ hour. Rinse, drain, and squeeze out excess liquid. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving.
Makes 6 servings.

Houtou Udon - Gaijin Style

2 packages of udon noodles
1/2 kaboucha or winter squash, washed and cut into slightly larger than bite size pieces
2 small potatoes, cut into bite-sized pieces
2 daikon, peeled and cut into bite-sized pieces
2 carrots, sliced thinly
1/2 medium onion, cut into bite-size pieces
pea pods, washed - enough for each bowl to get three
garlic, peeled and thinly sliced
1/2 cup miso paste
dashi and soy sauce to taste
ginger, peeled and thinly sliced
Tofu, cut into cubes

Fill a medium-sized pan half-way with water or about six cups. Stir in the miso, which will begin to dissolve as the water warms. Add the dashi and soy sauce to taste. Toss in the remaining ingredients, with the exception of the pea pods. Simmer until the squash and the potatoes cut easily with a knife. Add the pea pods at the very last so they are just gently steamed or heated through. They should be bright green with a bit of crunch by the time they arrive at the table.

Turnip and Pear Soup

1 medium onion, chopped
1 tablespoon vegetable oil or butter
3 medium-large turnips, peeled and chopped (3 cups)
3 large ripe pears, peeled, cored, and chopped (about 3 cups)
1 teaspoon dried thyme
½ teaspoon salt
1 ¼ cups vegetables stock
½ teaspoon nutmeg
1 ½ to 2 cups pear or apple juice
Black pepper to taste
Shredded daikon radish as garnish

In a large saucepan, saute the onion in oil or butter for about 5 minutes, until translucent but not browned. Add the chopped turnips and pear, salt, and herbs. Saute for another 10 minutes or so, stirring occasionally. Add vegetable stock and cook, covered, on low heat fro
20 to 30 minutes until vegetables are soft and tender. Add the spices. In a blender or food processor, puree the soup with the apple or pear juice until soup is smooth and thick. Season with pepper to taste. Top with daikon radish.

Mashed Turnips with Cream and Crispy Shallots

1 ½ - 2 Pounds Turnips, peeled and coarsely chopped

3 Tbsp Butter, divided

1 Cup thinly sliced Shallots (or Scallions)

½ Cup Heavy Cream

1/8 tsp Grated Nutmeg

Salt & Pepper

1-3 tsp minced Italian Flat-leaf Parsley

Place chopped turnips in a large pot of cold water. Bring to boil and cook until tender, about 15 minutes. Drain well and puree turnips in a food processor (or mash them with a hand-held masher). Heat 2 Tbsp of the butter in small skillet over medium flame; add shallots, and cook, stirring often, until shallots are tender and golden brown, about 15 minutes. Remove shallots from skillet and drain them on paper towels. Combine the cream and remaining 1 Tbsp butter; bring to a simmer and stir into the pureed turnips. Season with nutmeg add salt and pepper to taste. Place in a serving dish, garnish with shallots and parsley, and serve immediately.

Makes 6-8 servings.

Green Tomato Pie

In many American homes a green tomato pie heralds the beginning of fall.  Made with the fruits that were saved from the first frost, it is a delightful dessert.

4 or 5 really green tomatoes (2 ½ cups coarsely grated)

Unbaked pastry for 9-inch 2-crust pie

1 ¼ pounds green tomatoes (about 5)

½ cup golden raisins

1 ½ teaspoons grated lemon rind

2 tablespoons lemon juice

1 tablespoon cider vinegar

½ teaspoon salt

1 cup sugar

3 tablespoons all-purpose flour

½ teaspoon cinnamon

¼ cup minced candied ginger

1 tablespoon fine bread crumbs

2 tablespoons butter

Preheat oven to 425

Wash tomatoes, cut in quarters and slice very thin.  Put into a 3-quart bowl; stir in raisins, lemon rind, lemon juice, vinegar, ginger, and salt.

Blend sugar with flour and spices.

Sprinkle the breadcrumbs evenly over an unbaked pastry-lined pie pan.  Then sprinkle the breadcrumbs with 2 tablespoons of the sugar mixture. 

Stir the remaining sugar mixture into the tomato mixture.

Turn tomato mixture onto the breadcrumbs in pie pan, spreading evenly.

Dot evenly with the butter.

Moisten rim of pastry and lay on the top crust.   Press gently all around to seal.  Trim and crimp the edges.  Make a few slits in the top crust to release the steam as it bakes. 

Bake for 15 minutes, and then reduce the heat to 325 F and bake 50 minutes longer.  Cool on wire rack 2 to 3 hours before serving.

Prosciutto and Eggplant Calzone

From: Guy Fieri

· 1 package fresh pizza dough, single pizza size
· 1/4 pound prosciutto, small dice
· 1-2 eggplant, skin-on, cut into 1 1/2-inch cubes
· 1 teaspoon salt, plus more for seasoning
· 1 teaspoon freshly cracked black pepper, plus more for seasoning
· 1 tablespoon olive oil
· 4 garlic cloves, minced
· 1/2 teaspoon red pepper flakes
· 1 large tomato, chopped
· 1/2 cup ricotta, drained
· 2 large eggs
· 1/4 cup grated Parmesan
· 1/4 cup pine nuts, toasted
· 2 teaspoons chopped Italian parsley leaves
· 1 teaspoon chopped basil leaves
· 1 teaspoon dried oregano
· 1/4 teaspoon chopped rosemary leaves
· 1/2 cup all-purpose flour, for work surface
· 1/4 cup cornmeal, for peel
· 8 ounces fresh mozzarella, sliced 1/2-inch thick
· Pizza stone preheated in oven

Preheat the oven to 500 degrees. Put a pizza stone on the bottom shelf of the oven to preheat. In a large nonstick saute pan over medium heat, add the prosciutto and cook until crisp. Set aside. Season the eggplant with salt and pepper. Add the olive oil to the pan over medium heat and saute the eggplant for 5 to 6 minutes. Add in the garlic and the red pepper flakes. Saute 2 to 3 minutes more, careful not to burn the garlic. Add in the tomatoes and season with salt and pepper, to taste. Let sauce reduce until all the extra liquid is gone, 6 to 8 minutes. Remove from the heat. Combine the ricotta, 1 egg, the Parmesan, pine nuts, 1 teaspoon of salt and 1 teaspoon of pepper, the parsley and the basil. Gently combine the ricotta mixture with the eggplant. In a small bowl add the remaining egg and 1 teaspoon water and beat well. Knead the dough a few times on a floured surface and add in the dried oregano and rosemary. Cut the dough in half and roll 1 piece into an oval about 12 to 14 inches long and 8 inches wide. Put the dough on a peel sprinkled with cornmeal and add half of the ricotta/eggplant mixture half way down the oval, leaving 2 inches on each side. Top with 3 slices of the mozzarella and sprinkle with half of the prosciutto. Fold the dough over and roll the edge closed. Brush with the egg wash, sprinkle with a pinch of kosher salt and slide off the peel onto the hot pizza stone. Repeat with the other half of the dough and ingredients. Bake for 15 to 18 minutes or until golden brown. Remove from oven and let sit for 5 to 10 minutes, serve hot!

Celery Salad

Celery Salad

1 Bunch Celery, with leaves, thinly sliced
1 Roasted Red Pepper, cut into strips
2 Ounces Mozzarella Cheese, cut into strips
1 Tbsp Chopped Fresh Basil
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Freshly Squeezed Lemon Juice
1 Smal Clove Garlic, minced (about ½ tsp)
¼ tsp Salt
pinch Freshly Ground Black Pepper
2 Eggs, hard-cooked, sliced
1. Combine the celery, roasted red peppers, mozzarella, and basil in a large bowl.
2. Whisk together the oil, lemon juice, garlic, salt and pepper in a small bowl. Pour the dressing over the salad; toss to coat.
3. Cover the bowl and chill for at least 2 hours. Toss again before serving; arrange the egg sliced decoratively around the salad.
Serves 6- 8.

(From: Farmer John’s Cookbook, pg 172)

Potato and Kale Frittata

– from seriouseats.com
· 4 tablespoons extra-virgin olive oil
· 4 medium Yukon gold potatoes, peeled and chopped into 3/4-inch cubes
· 1 large onion, thinly sliced
· 2 cups kale, chopped
· 6 eggs
· Salt and pepper
Pour the olive oil into a large cast-iron skillet set over medium heat. Add the onions and potatoes. Cook, stirring carefully and occasionally, until the onions brown and the potatoes are tender. This should take about 15 to 20 minutes. Toss in the kale and cook for five minutes, stirring occasionally. Turn off the heat and season with salt and pepper. Crack the eggs into a large bowl and whisk together. Pour the eggs into the skillet. Smooth mixture out with a spatula. Preheat the broiler. Turn the heat back on to medium. Cook for a few minutes, until the edges are cooked but the middle is still runny. Then place the skillet underneath the broiler and cook for a few minutes until the top is golden brown. Be careful not to let it burn. Remove the frittata from the pan and let cool on a plate for a few minutes. Then slice up and serve.

Basil Garlic Cream Cheese Spread

8 oz Cream Cheese, softened
½ Cup coarsely chopped Fresh Basil
¼ Cup coarsely chopped Fresh scallions
2 Cloves Garlic, minced (about 1 tsp)
2 Tbsp Extra virgin Olive Oil
½ tsp Salt , and pepper to taste
Stir all the ingredients in a medium bowl with a wooden spoon until smooth. (You can also do this in a food processor.) Transfer the herbed cheese to a small dish and put in the refrigerator to let the flavors develop for about 1 hour. Makes 1 1/3 Cups.

Stoplight Salad

2 Cups Tomatoes, chopped and drained
2 Cups Corn or yellow squash, diced
1 Medium Green Pepper, diced
1 Medium Red (Sweet) Pepper, diced
¼ Cup Fresh Cilantro, Parsley, or Basil, chopped
2 Cups Cooked Black Beans (optional)
3 Tbsp Olive Oil
3 Tbsp Balsamic Vinegar or Lime Juice
1 Clove Garlic, minced
Combine tomatoes, corn, peppers, herb choice, and black beans in a bowl. In a separate bowl, whisk together olive oil, vinegar or lime juice, and garlic. Pour over salad. Add salt and pepper to taste. Toss gently and serve. Makes 6-8 cups.

From - Simply in Season

Creamy Collards & Rice

1 c. stock

½ c. uncooked rice, long-grain such as jasmine

½ T. margarine

Generous pinch of salt

2 c. chopped collard leaves, loosely packed

¼ c. coconut milk

Freshly ground black pepper.  Bring stock to a boil. Add rice, margarine and salt. Stir while adding collards a small handful at a time. Bring the mixture to a boil again before reducing heat and simmering for 10-15 minutes or until the broth is absorbed.  Stir in coconut milk and let sit for five minutes. Fluff with a fork, season generously with pepper and serve.

from southernfood.about.com

How to freeze herbs

Basil, parsley, cilantro, and dill all keep well in the freezer. Frozen herbs will keep their flavor for several months. Unlike dried herbs, where the flavor gets more concentrated when drying, frozen herbs can be used in the same proportion as fresh herbs.

Method 1 – Simply wash and place chopped herbs in each compartment of an ice cube tray.  Fill the tray with boiling water and freeze.  Once frozen, pop cubes out and store in freezer bags.  Add to soups or stews to get fresh herb flavor!

Method 2 – Wash herbs and blanche whole stems for 1 minute in boiling water.  Drain and freeze spread out on a tray.  When frozen put into freezer bags, pushing out any air in the bag.  Thaw and use as you would fresh herbs – they will be wilty but taste great.

Lazy Human Eggplant Parmesan

• Slice your eggplants on a diagonal to make some big ¾ inch slices.

• Fill a small frying pan or wok with vegetable oil (maybe some olive oil for flavor) so that it is about ¾ inch deep. Heat the oil on medium heat.

• Use a basting brush (or whatever) to coat the slices with raw egg and drop them into

Italian-style breadcrumbs. Make sure the crumbs stick all over and drop them in the hot

oil. They cook fast. Give them a flip after a couple of minutes.

• After another couple of minutes, remove the slices carefully and put them on an

absorbent material to dry off (paper bags work).

• Repeat until you run out of eggplant. Serve over pasta with your favorite marinara sauce and some Parmesan cheese.

P.S. I recommend using the wok if you don’t have a grease screen to cover the pan because the sides will catch most of the splatters.
Source: Mike Towle

Crustless Zucchini Tomato Quiche

2 Cups Zucchini, chopped

1 Cup Tomatoes, chopped

½ Cup Onion, chopped

1/3 Cup Parmesan Cheese, grated

1 ½ Cups Milk

¾ Cup Baking Mix (such as Bisquick)

½ tsp Salt

¼ tsp Pepper

3 Eggs

1. Preheat oven to 400 degrees.

2. Place zucchini, tomatoes, onions, and cheese in a greased 10-inch pie pan or casserole dish.

3. Beat milk, baking mix, salt, pepper, and eggs in blender until smooth, 15 seconds or more. Pour over the vegetables.

4. Bake until knife inserted into center comes out clean, about 30 minutes. Let stand a few minutes to cool before serving. Garnish with fresh parsley.

Source: Simply in Season.

Fresh Corn Saute

• 3 tablespoons butter
• 1 cup / 250 ml green pepper (chopped)
• 1/2 cup / 125 ml onion (chopped)

Melt butter in frypan. Saute green pepper and onion 2 minutes.

• 4 cups / 1 L corn
• 1/4 cup / 60 ml water
• 1 tablespoon honey
• 1 teaspoon salt
• 2 tablespoons red sweet pepper (diced; optional)

(Optional – summer squash cut into half moon shapes)

Add and stir well. Cover and cook over medium heat 10-12 minutes.

• 1/2 cup / 125 ml cheddar cheese (shredded)
• 4 slices bacon (cooked and crumbled)

Sprinkle over corn and serve.

Source: Simply in Season.

Garden Fresh Pasta Sauce

2 Cans Diced Tomatoes or Tomato Puree, drained
1 medium Zucchini, diced
½ Pint Sun Gold or other Cherry Tomatoes, whole
4 Green Onions, diced
4 Cloves Garlic, sliced (you can dice if you prefer smaller pieces)
~15 Leaves Basil, cut into shreds
Grated Parmesan Cheese, to taste
Fresh Ground Pepper, to taste
1 lb Grass Finished Beef (optional)


Place all ingredient, except beef, in a pot and heat on medium high, stirring often, until it comes to a low boil. Reduce heat to medium-low, and cover to let ingredients steep together. Meanwhile, fry beef in skillet; drain and add to sauce. Simmer as long as possible to allow flavors to mix even more. Serve over your favorite pasta noodles. Serves 4-6.

Bruschetta with Grilled Bread

1 loaf French bread (sliced)
Grill slices lightly on both sides, or broil in oven on baking sheet

2 yellow tomatoes (diced)
2 red tomatoes (diced)
½ cup mozzarella cheese, diced
½ cup green olives, chopped
½ cup olive oil
½ cup basil, chopped
2 tablespoons lemon peel, grated
1 tablespoon capers
6 cloves garlic
Salt and pepper to taste

Combine and spoon over grilled bread.

From: Simply in Season

Asian Marinated Tofu Napa Cabbage

1 Pound Firm Tofu, dried in paper towels and cubed Tbsp Soy Sauce, divided
1 Tbsp plus 2 tsp Sesame Oil, divided
1/2 tsp Crushed Red Pepper Flakes
1-2 Cups VERY thinly sliced Napa Cabbage
1 tsp Sugar
6-8 Scallions, finely chopped
1 Tbsp Sesame Seeds
2 tsp Lime Juice
1 Clove minced Garlic
1 Carrot, cut into matchstick-sized pieces

Steam tofu over simmering water for 10 minutes. Mix 2 Tbsp soy sauce, 1 Tbsp sesame oil, and pepper flakes; toss with tofu and marinate, tossing occasionally, 1-3 hours. Combine cabbage, carrots, and onions. Mix remaining 2 Tbsp soy sauce, remaining 2 tsp sesame oil, sesame seeds, lime juice, garlic, sugar and 2 tsp water in another bowl. Toss with vegetables and tofu, add marinade, too. Makes 4 servings.