(From www.epicurious.com)

3 pounds (about 5 large) potatoes, peeled, quartered
1/4 cup (1/2 stick) butter
1 1/4 cups whole milk
5 ounces soft fresh goat cheese, crumbled
1 cup (packed) chopped arugula leaves (about 2 large bunches)

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth. Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.

Courtesy Emeril Lagase. 20 minutes to table, serves 2

2 Tablespoons olive oil
1/2 cup mushrooms, sliced (white button or cremini)
salt and freshly ground pepper, to taste
1/4 teaspoon crushed red pepper flakes
2 cups arugula greens
1 cup dandelion greens
1/4 cup thinly sliced red onions (can also use scallions if you want a milder onion flavor)
1 orange, segmented

Heat olive oil in a small skillet over medium-high heat. Add mushrooms, season with salt, pepper, and crushed red pepper. Saute until tender. Remove from heat.

Combine arugula, dandelion greens, red onion, and orange segments in a bowl. Toss with vinaigrette to coat. Divide salad among 2 plates and top with the mushroom mixture. Serve immediately.

For the Vinaigrette:
1/2 cup orange juice
1 Tablespoon finely chopped shallots (again, can use scallions, or chives)
1 teaspoon Dijon mustard
1 teaspoon sugar
1 Tablespoon sherry vinegar (or red wine vinegar)
1 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper.

(From www.epicurious.com

1/4 cup orzo
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon balsamic vinegar, plus additional to taste
1 small tomato, seeded and cut into 1/4-inch dice
1/2 cup coarsely chopped arugula
1 tablespoon thinly sliced fresh basil
1 tablespoon pine nuts, lightly toasted

Cook orzo in a 2- to 3-quart saucepan of boiling salted water until al dente, then drain well and transfer to a small bowl. Toss with oil and 1/2 teaspoon vinegar and cool to room temperature.

Stir in tomato, arugula, basil, pine nuts (if using), and additional vinegar and salt and pepper to taste.

Makes 1 serving.

(Adapted from Whole Foods)

2 lb beets
1 lb small red-skinned potatoes
1/3 cup balsamic vinegar
1 tablespoon organic extra virgin olive oil
2 tablespoon prepared horseradish, drained
3/4 teaspoon salt
1 bulb fennel, trimmed, quartered lengthwise, and thinly sliced (21/2 cups)
2 scallions, thinly sliced
2 bunches arugula (3 cups)
6 oz soft goat cheese, crumbled

Preheat oven to 400°F. If beets are small, wrap several together in foil. If large, wrap each one separately. Place on baking sheet; bake 1 hour or until packet feels soft when pressed. (Timing may vary depending upon size and age of beets). When cool enough to handle, slip skins off beets (if you don't want to stain your hands, hold beets with paper towel). Cut beets into 1/2" wedges.

Meanwhile, in large pot of boiling water, cook potatoes for 20 minutes or until tender. When cool enough to handle, cut into 1/2" chunks.

In large bowl, whisk together vinegar, oil, horseradish, and salt. Add fennel, scallions, arugula, and potatoes; toss to combine. Serve salads, topped with beet wedges and goat cheese.

This recipe can easily be cut in half. If you don't like spicy things, omit the hot peppers. Fresh chile peppers can be used, and is what I prefer to use. Complete in about 45 minutes. Jars need to sit for at least 2 weeks prior to eating for optimum flavor.

6 cups water
1 cup pickling salt
6 cups distilled white vinegar
8 heads fresh dill weed
1/2 cup pickling spice
1/2 cup mustard seed
8 dried red chile peppers
16 cloves garlic, peeled
1 teaspoon alum

5 pounds fresh green beans, rinsed and trimmed

Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.

Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.

In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.

Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.

Courtesy Allrecipes.com

1 1/2 pounds red potatoes
3/4 pound fresh green beans, trimmed and snapped
1/4 cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans for the last 3 minutes. Drain; plunge the beans into an ice water bath to stop the cooking and preserve the color. Cool and cut potatoes into quarters. Transfer beans and potatoes to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.

In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and adjust seasonings if needed.

if desired, add fresh cherry tomatoes, cut in half, and/or about 24 pitted and chopped kalamata olives.

1 1/2 lbs. green beans
1 red onion, finely diced
1/4 cup chopped basil
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 cup olive oil

Blanch beans in boiling water for 1 minute. Drain and set in ice water to chill. Place beans in a large bowl, add onion and basil. Toss well. In a jar with a tight lid combine lemon juice, garlic and mustard. Shake vigorously. Add oil, shake again, and season to taste with salt and pepper. Pour over beans, toss well and chill one hour. Serves 6.

This recipe is very similar to one my aunt used to make. Try to find Italian flat beans or pole beans, but regular snap beans work as well. If you want a more substantial main dish, Italian sausage can be added. Slice and sauté before adding the garlic, then continue with the recipe as written.

2 pounds fresh green beans, cleaned and trimmed of ends
4 large tomatoes or 1 pound canned, chopped
3 tablespoons olive oil
6 large cloves garlic, minced
3 tablespoons fresh chopped oregano or 1-2 tablespoons dried
Salt and pepper to taste

Snap the beans into 2-inch pieces, if desired. Blanch in boiling water for 2 minutes to soften slightly. Drain well.

Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until softened. Add the tomatoes, oregano, salt and pepper. Simmer uncovered, until tomatoes start to break down. Add the green beans and cook, uncovered, until bean are tender. Check often for moisture; cover the pan and reduce the heat if bottom is dry. Taste the beans for seasoning and add additional salt, pepper and oregano as needed. Cook for 10 additional minutes, or until beans are very tender.

Notes: Frozen green beans which have been thoroughly defrosted can be substituted for the fresh, although the effect of the dish is quite different. Do not blanch the frozen beans before using, and cut down on the cooking time. Even when using fresh beans, especially young tender beans, the blanching process may be omitted, but additional cooking time in the skillet will be needed.

Eating Well; serves 4; ready in about 45 minutes

1 Tablespoon EVOO
1 large onion, cut into thin wedges
1/2 pound green beans
1/4 cup vegetable broth
1/2 Tablespoon balsamic vinegar
1 teaspoon light brown sugar
dash of salt
freshly ground pepper to taste

Heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until golden, 10-15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add green beans and cook, uncovered until crisp-tender, 3-4 minutes. Drain.
Add broth to the onions; cook for 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add the beans, cover, and cook for 1-2 minutes. Serve warm.

Eating Well; serves 4; ready in about 20 minutes

1 Tablespoon poppy seeds
2 Tablespoons EVOO
1 Tablespoon white-wine or rice-wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 Tablespoon minced shallot, onion or 2 tablespoons scallions
1/8 teaspoon salt or to taste
Freshly ground pepper to taste
1 pound green beans, stem ends trimmed

To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl or jar, and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk until blended.

To prepare beans: Cook beans in a large pot of boiling water until just tender, 3-4 minutes. Drain. Warm the dressin in a large skillet over medium heat. Add beans and toss to coat.

Cover and refrigerate dressing for up to 2 days.

Adapted from Eating Well; serves 4; ready in less than 30 minutes

1 pound green beans, trimmed (any beans, or a mix may be used)
1 red bell pepper, thinly sliced
1 Tablespoon EVOO
Zest of 1 orange
1/2 teaspoon salt
1/4-1/2 teaspoon crushed red pepper
fresh basil to taste

Preheat oven to 450 degrees. Toss green beans, bell pepper and oil in a large bowl. Add orange zest, salt, and crushed red pepper to taste; toss to combine. Spread on a large baking sheet. Roast the vegetables, turning once halfway through cooking, until tender and slightly wilted, about 15 minutes.

Sprinkle with thinly sliced fresh basil

From: Eating Well Magazine; serves 4; total time to table is 40 minutes, 20 min is prep time

2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
2 cloves garlic, minced
1/2 teaspoon salt
12 ounces green and/or yellow beans
2 bell peppers, thinly sliced lengthwise
1/3 cup toasted pine nuts (see Tip)
2 tablespoons balsamic vinegar

1. Preheat oven to 400°F (or see Grill Variation, below).
2. To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
3. Mix oil, mustard, syrup, garlic and salt in a large bowl. Add beans and peppers; toss.
4. Place one-fourth of the vegetable mixture (about 1 cup) on one side of each open heart fairly close to the crease and leaving at least a 1-inch boarder around the edges for folding. Sprinkle with pine nuts.
5. Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the vegetables are tender, about 15 minutes. Let packets rest unopened for 5 minutes. Drizzle the vegetables with vinegar just before serving.

TIP: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Grill Variation: Cooking in packets is great for the grill, but be sure to use foil and not parchment paper. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 10 to 12 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.

From: Elle Kreiger; makes 8 servings; the longest part of this recipe is the chilling.

1 pound string beans, trimmed and cut into 1-inch pieces
About 10 ounces shelled frozen edamame
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced
Salt

Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.

In a small bowl whisk together the oil, vinegar, apricot preserves, sugar, and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

Adapted from Eating Well; 6 servings; 20 minutes

1/4 cup cider or red-wine vinegar
1 teaspoon sugar, dissolved in the vinegar
1/4 cup EVOO
1 Tablespoon coarse-grained mustard
1/2 teaspoon salt
Freshly ground pepper to taste
1 small onion diced, or 2 scallions, sliced thin
1 15 ounce can chick-peas or black-eyed peas, rinsed
2 cups shelled edamame or 1 10 ounce package frozen lima beans, thawed
1 pound green beans, trimmed, and cut diagonally into 1-inch pieces
1 Tablespoons chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Fill a large bowl half full with ice water.
Whisk vinegar, sugar, mustard, oil, salt and pepper in a large mixing bowl until blended. Add onion or scallions and chickpeas (or black-eyed peas); toss to coat.
Cook edamame or lima beans in the boiling water until just tender, about 3 minutes. Drain and refresh in the cold water. Drain again, pat dry and add to the dressing.
Cook green beans in the boiling water until just tender, 2-4 minutes. Drain and refresh in the cold water. Drain again, pat dry and add to the salad along with the chopped parsley; toss well. Adjust seasoning with salt and pepper.

Beets may have the highest sugar content of all the vegetables we grow at Anchor Run. But before the ancient Romans discovered this, only the beet greens were harvested. The roots were used solely for medicinal purposes. These days, we eat both roots and leaves.

You can store them—unwashed—in the refrigerator crisper where they will keep for two to four weeks. Cut the greens and their stems from the roots, so they do not pull moisture away from the root. (Leave about an inch of stem attached to each root.) Store the unwashed greens in a separate plastic bag where they will keep fresh for about four days.

Fun Facts:

• Don't peel beets until after cooking. When bruised or pierced, beets bleed, losing some of their vibrant color and turning a duller brownish red.
• To minimize bleeding, wash beets gently under cool running water, taking care not to tear the tough skin.
• To cook beets, you can boil, steam, or roast them until just barely tender. Do not cook them so that they are as soft and bland as canned beets. (This is overcooking!)
• Cook the greens as you would spinach, chard, or kale.
• Leave a bit of the stem attached to prevent bleeding when cooking beets.
• Beet juice can stain your skin. You can wear rubber gloves. If your hands become stained while peeling, rub some lemon juice on them to help remove the stain.
• EEK! Morning after beets: Don’t be surprised (in fact, warn your kids!) when you go to the bathroom and “see pink” in the toilet. Just say to yourself, “Oh yes, I ate beets last night. How pretty!”
• Too many beets? Raw beets do not freeze well since they tend to become soft upon thawing. Freezing cooked beets is fine; they'll retain their flavor and texture.

Beets are versatile and can be eaten raw or cooked. To cook, trim the greens, leaving about 1 inch of stems attached. Keep beets whole to retain flavor and nutritive value. When beets are tender, wait until cool enough to handle, slip off skins and stems, and cut each beet into wedges to serve.

Boiling: Put the beets into a deep saucepan and cover them with water. Cover the pot and bring to a boil over high heat. Turn heat down to medium, and cook 20—60 minutes until fork tender. Cooking time will depend on the size of the beets.

Roasting: Preheat oven to 475°F. Wrap beets tightly in double layers of foil to make packages and roast until tender, about 1 hour, depending on the size of the beets.

From Vegetable Love, by Barbara Kafka (Artisan Books)

3 small beets, boiled until tender, skins removed, and quartered
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter, cut into small cubes

Place a rack in the center of the oven, heat to 500 degrees F. In a food processor, puree the cooked beets; there should be 1 cup beet puree. Transfer to a bowl. Whisk in the buttermilk. Sift the dry ingredients into a medium mixing bowl. Cut in the butter until the largest pieces are the size of small peas. Place in the freezer or refrigerator until the butter is hard, 10 to 15 minutes.

Scrape the beet puree into the flour mixture and stir with a wooden spoon just until the dough comes together around the spoon. This will be a very moist, sticky dough; there should still be whole pieces of butter visible in the dough. Turn dough out onto a well-floured surface. Knead about 10 times, incorporating enough flour so the dough no longer sticks to hands. Keep the board well-floured. Pat the dough out 1/2-inch thick. Using a biscuit cutter or a glass, cut into 16 two-inch rounds. Place on an ungreased air-cushioned cookie sheet or heavy baking sheet, preferably black. Bake 9 to 11 minutes, or until cooked through. Allow to cool for a few minutes before serving.

Courtesy of Recipes from America's Small Farms

2 cups grated peeled raw beets (about 12 ounces)
2 cups grated raw carrots
1 cup cooked brown rice
1 cup grated cheddar cheese
1 cup sunflower seeds, toasted
2 large eggs, beaten
1/2 cup sesame seeds, toasted
1/2 cup grated onion (about 1 medium)
1/4 cup vegetable oil
3 Tablespoons flour
3 Tablespoons fresh parsley, chopped fine
2-4 garlic cloves, finely chopped
2 Tablespoons soy sauce
ground red pepper to taste

Preheat oven to 350 degrees. Generously grease a rimmed baking sheet. Combine all ingredients in a large bowl. Form the mixture into patties and bake 25-30 minutes, until firm and the vegetables are cooked through.

4 (1 ounce) squares unsweetened chocolate, cut into small pieces
1 1/2 teaspoons baking powder
1 teaspoon baking soda
4 large eggs
1/2 teaspoon salt
2 cups packed light brown sugar
1 pound red beets, peeled and grated
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
Approximately 1 3/4 cups cream cheese or chocolate fudge frosting

Preheat the oven to 350 degrees. Grease two 9-inch round cake pans; line the bottoms with circles of parchment paper or wax paper and grease the parchment.

Melt the chocolate in the top of a double boiler, over gently boiling water; the upper pan should not touch the water. Keep the chocolate warm.

Whip the eggs and brown sugar with an electric mixer for about 5 minutes until mixture is noticeably thicker. Add the oil, whipping until it is incorporated. Add vanilla and melted chocolate and scrape the sides and bottom of the bowl.

Sift together flour, baking soda and powder and salt. Add to egg mixture and mix on low speed until well combined, stopping to scrape the bowl. Add the beets and mix well. Pour into the prepared pans and bake for 45 to 50 minutes, or until the centers spring back when gently pressed. Let cool completely in the pans on a wire rack.

With a serrated knife trim the dome from both cakes so that they are flat, not domed. Trim the sides of the cakes if they seem dry. If you wish, grind the cake trimmings in a food processor or blender and reserve them for garnishing the sides of the cake.

Put one cake layer on a flat serving plate. Spread 3/4 cup frosting. Gently flatten second cake layer on top. Frost sides and top with remaining frosting. If desired, press some of the reserved cake crumbs onto the sides of the cake.

Roasting is the easiest way to cook beets, not least because the skins will slip right off when the cooking is done.

Preheat the oven to 425 degrees F. Cut the greens away from the beets, leaving about 1/4 inch of stems. (Reserve greens for another use, if desired.) Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish). Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four to six ounces) for 40 to 45 minutes, and large beets (eight ounces or more) for 50 to 60 minutes. They’re done when they’re easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins.

Roasted beets are wonderful on their own or simply dressed with a vinaigrette. They will keep for five days in a covered bowl in the refrigerator. It is best not to peel them until you plan to eat them, to keep them the most flavorful.

Recipe by Marsha Shulman, 2008; makes 4-5 generous main course servings

3/4 pound beets (1 bunch small), roasted
1 bunch beet greens, stemmed and washed
6 to 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups Arborio or Carnarolli rice
2 garlic cloves, minced or pressed
1/2 cup red, rose, or dry white wine
Salt
Freshly ground pepper
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)
2 tablespoons finely chopped flat-leaf parsley

1. Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch-wide strips.

2. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.

3. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.

4. Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.

5. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn’t, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Variation: I often blanch greens when I get them home from the market so that they won’t wilt or rot in the refrigerator if I don’t get around to cooking them right away. If you do this, and want to use them for this risotto, chop the blanched greens and set aside. Add them to the risotto during the last few minutes of cooking, just to heat them through and amalgamate into the dish.

Advance preparation: The roasted beets will keep for 5 days in the refrigerator. You can get ahead on the risotto, cooking it just through Step 3, then spreading the rice out in the pan or on a baking sheet. Reheat and proceed with Step 4 shortly before serving.

Yield: Serves 4 to 5 generously as a main dish

Wash beets and greens well. Cut off all but 1/4" of the tops, discard large stems, and set leafy greens aside.

Preheat oven to 375° F. Place beet bottoms (the roots with the bit of stem attached) in a roasting pan, toss with olive oil and add rosemary sprigs. Roast for about 40 minutes if they are baby beets, longer if they are big beets. Cook until just tender (can be pierced with a fork). Allow to cool slightly. Remove skin while warm, and cut beets in half.

Meanwhile sauté the beet greens in olive oil and add a splash of balsamic vinegar. Season the greens with salt and pepper and place on plate. Top with roasted beets and serve.

About 20 minutes start to finsh. Serves 8, so it can easily be cut in half, if you want. Courtesy Rachael Ray.

1 head broccoli, cut into florets (save those stems for soup!)
1 head cauliflower, cut into florets (think soup!)
1 navel orange, rind removed and reserved
Salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 shallots, thinly sliced
1 orange, juiced
Pepper
2 scallions, sliced

Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl. Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions.

Courtesy: Giada De Laurentis; 6 minutes cooking time and about 10 min prep; serves 4

2 1/2 cups bite-sized broccoli florets
2 1/2 cups bite-sized cauliflower florets
2 eggs, lightly beaten
1 cup grated Parmesan cheese
1/2 to 1 cup olive oil
1/2 teaspoon kosher salt
4 cups lightly packed fresh spinach leaves (or other sturdy salad greens)
1/2 lemon, zested
1 lemon, juiced
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.

Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup--depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.

Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

(Adapted from www.epicurious.com)

3 tablespoons butter
1/2 cup pine nuts
1 1/2 pounds fresh brussels sprouts, halved
1 cup canned low-salt chicken broth
2 shallots, minced
1 tablespoon chopped fresh marjoram
1/3 cup whipping cream

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl.

Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper.

Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.

Makes 8 servings.

Adapted from Eating Well Magazine; on table in 15 minutes

1 pound Brussels sprouts, trimmed and quartered
2 tablespoons walnut oil
1 tablespoon minced shallot
1/4 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon whole-grain or Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup of chopped walnutes, toasted

1. Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes.
2. Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl. Add the sprouts to the dressing; toss to coat. Sprinkle walnuts over sprouts.

Serves 4 large servings; from American Masala; time to table is about 1 1/4 hours, but most of it is inactive, baking time

1 ½ pounds Brussels sprouts, trimmed(about 2 stalks)

1 ½ teaspoons balsamic vinegar

2 small Granny Smith apples, cored and thinly sliced

½ cup sliced almonds

½ Tablespoon Kosher salt

½ teaspoon ground pepper

2 Tablespoons canola oil

1 small red onion, thinly sliced

¼ cup or less raisins or currants

¼ teaspoon red pepper flakes

2 ounces (1/2 stick) unsalted butter, cut into small pieces

1. With one rack at center and one in upper-middle, heat oven to 350 degrees. With a paring knife, cut an “X” in the base of the larger sprouts. Put them in a large bowl.

2. Add vinegar, apples, almonds, salt, pepper, oil, onions, raisins, and red pepper flakes. Toss together, place in a baking dish and dot with half of the butter. Bake on the lower rack for 30 minutes. Add rest of butter and bake for 30 minutes more. Turn oven to broil setting.

Courtesy Bobby Flay; use bacon instead of pancetta if you want. Roasting the Brussels sprouts although it takes longer, brings out a sweetness you don't get with steaming or boiling. The potatoes can also be omitted here, just cut the other ingredients by about half. Cook time in oven is about 20-25 minutes.

3 tablespoons olive oil
1/2 pound sliced pancetta, diced
4 shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
8 baby Yukon gold potatoes, quartered
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced

½ pound of Asian turnips, trimmed and grated coarsely (about 2 cups); save the greens for another recipe
3 cups shredded cabbage
1 cup coarsely grated carrots
½ cup thinly sliced red onion
2 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon sugar
2 tablespoons of parsley (or try mint)

Mix all ingredients, add salt and pepper to taste, and serve immediately. Serves 4.

A simple “Bohemian peasant” family recipe found in Gourmet magazine

2 tablespoons unsalted butter

1 large onion, halved lengthwise, then cut crosswise into thin slices (3 cups)

1 tablespoon sugar

1 ½ teaspoons salt

1 12-oz bottle of beer

1 lb. smoked kielbasa, cut into 2” pieces

1 medium cabbage (2 ½ lb.), halved lengthwise, then cut into 2” thick wedges

¾ lb. medium red potatoes (about 4) quartered

Accompaniment: spicy mustard

Melt butter in a 6-8-quart heavy pot over low heat, then add onion, sugar, and salt. Cook, stirring until onion is golden, about 15 minutes. Stir in beer, scraping up any brown bits from bottom of pan, then add kielbasa, cabbage, and potatoes. Simmer covered, stirring occasionally, until vegetables are very tender, about 1 hour. Transfer vegetables and kielbasa to a large platter (discard liquid) and serve with mustard.

Serves 4 to 6.

Recipe by Marsha Shulman; Serves six; Advance preparation: This can be made a day ahead and reheated. Or prepare the vegetables through step 1 a day ahead, and assemble the gratin the next day. It will keep for four or five days in the refrigerator. About 20-30 minutes of active time; 1.5 hours total

1 pound kale, stemmed, washed thoroughly and cut in slivers
1 pound cabbage, quartered, cored and cut in slivers
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced or pressed
6 leaves fresh sage, chopped
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt, and freshly ground pepper
2 eggs
1/2 cup rice, preferably a short grain rice like Arborio, or brown rice, cooked
3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)
3 tablespoons bread crumbs

1. Preheat the oven to 375 degrees F. Oil a two-quart shallow baking dish (or gratin pan). Heat two tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic, sage and thyme, and cook for another minute until fragrant. Stir in the kale and about 1/2 teaspoon salt. Cook in the liquid left on the leaves after washing until the kale begins to wilt. Stir often, and when most of the kale has wilted, add the cabbage and salt to taste. Add 1/2 cup water, and bring to a simmer. Cook, stirring often, for 10 minutes until the water has evaporated; the kale and cabbage should be wilted and fragrant but still have some texture and color. Add pepper, taste and adjust salt. (Allow the vegetables to cool slightly, so that they do not "cook" the eggs in the next step.)

2. Beat the eggs in a bowl, and stir in the cooked vegetables, the cooked rice, and grated Gruyère. Stir together well, and scrape into the baking dish. Sprinkle the bread crumbs over the top, and drizzle on the remaining olive oil. Bake 40 to 45 minutes, until firm and browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Pan sauteeing until a little brown, allows a nutty taste to come through. Chinese cabbage is particularly beautiful, but green cabbage works as well.

Makes 4 servings, 3/4 cup each

1 head Chinese or Savoy cabbage (about 1 1/2 pounds), cored and cut into thin slices
4 teaspoons canola oil
2 tablespoons seasoned rice wine or dry sherry
4 teaspoons black bean garlic sauce
1 bunch scallions, minced
2 teaspoons distilled white vinegar
2 teaspoons toasted sesame oil
5 dashes hot sauce, or to taste

1. Heat oil in large pan. Toss cabbage with the oil canola oil and saute over medium or medium-high heat until cabbage bgins to wilt and brown, about 15 minutes.
2. Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss. Continue sauteeing until tender, about 5 minutes more. Toss with scallions, vinegar, sesame oil and hot sauce until combined.

2-pound head of Napa cabbage, shredded

½ pound blue cheese, crumbled

1/3 cup cider vinegar

¼ teaspoon dry mustard

1 teaspoon celery seed

2 garlic gloves, minced

½ teaspoon salt

½ teaspoon freshly ground white pepper

2 tablespoons sugar

¼ cup minced onion

¾ cup olive oil

In a large bowl, toss together the cabbage and the blue cheese and chill the mixture, covered, for 1 hour.

While the cabbage mixture is chilling, in a small bowl, whisk together the vinegar, mustard, celery seed, salt, white pepper, sugar, and onion. Add the oil in a stream, whisking until the dressing is emulsified (slightly thickened).

Chill the dressing, covered, for 1 hour. Pour it over the cabbage and blue cheese mixture and toss until well combined.

Serves 8-10 people.

Courtesy Eating Well Magazine; serves 4

1/4 cup lime juice
4 teaspoons reduced-sodium soy sauce
4 teaspoons sesame oil
1 teaspoon sugar
6 cups cabbage, preferably napa/chinese, thinly sliced (about 1/2 head)
2 small red or orange bell peppers, very thinly sliced
1/4 cup rice flour or cornstarch
1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon five-spice powder
1 1/3 pounds raw shrimp (21-25 per pound), peeled and deveined
2 tablespoons canola oil
2 jalapeno peppers, seeded and minced

1. Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell peppers; toss to combine.
2. Combine rice flour, salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.

From NY Times Recipes for Health; makes 4 generous servings

3/4 pound firm tofu, cut 1/4" thick, in 1/2" x 1 1/2" sections
2 tablespoons peanut or canola oil
1 tablespoon soy sauce (more to taste)
1 small onion, sliced
1 bunch scallions, thinly sliced, white and dark green parts separated
2 garlic cloves, minced
1 tablespoons minced fresh ginger
Pinch of cayenne
1 medium cabbage, quartered, cored, and sliced crosswise
3 tablespoons rice wine vinegar or sherry vinegar
1 1/2 tablespoons sugar (or 1 tablespoon if the vinegar is already seasoned)
2 teaspoons toasted sesame seeds (optional)

Cooked bulgur, rice, noodles or other grains for serving

1. Blot the tofu dry with paper towels. Heat 1 tablespoon of the oil in a large nonstick skillet or a wok over medium-high heat and when it is rippling, add the tofu. Cook, tossing in the pan or turning over with tongs, for 2 to 3 minutes, until lightly colored. Add 1 tablespoon soy sauce, toss together for about 30 seconds, and remove from the heat. Set aside in a bowl. If usng shrimp, peel and de-vein. Dry well, and salt and pepper both sides. Then add to oil and stir fry 1-2 minutes, or until slightly opaque—do not overcook. Remove from pan.

2. Heat the remaining oil in the pan over medium-high heat and add the onion. Stir-fry for about 3 minutes, until crisp-tender, and add the white part of the scallions, the garlic, and ginger. Stir together for about 30 seconds, until fragrant but not colored. Add the cayenne, stir in the cabbage and stir-fry until the cabbage begins to wilt, about 2 minutes. Stir in the vinegar, and sugar and continue to cook, stirring, until the cabbage is crisp-tender, 3 to 5 minutes.

3. Return the tofu or shrimp to the pan and stir together. Add more soy sauce to taste and stir together. Sprinkle on the scallion greens and sesame seeds and remove from the heat. Serve over grains or noodles.

Advance preparation: This is a last-minute dish, but you can cook the grains several hours ahead and reheat, and you can have everything prepped and ready to go.

Eating Well magazine. Serves 4.

3 Tablespoons reduced sodium chicken broth
3 Tablespoons lemon juice
1 Tablespoon fish sauce (nam pla)
1 Tablespoon chopped fresh lemongrass or 1 teaspoon freshly grated lemon zest
2 teaspoons Thai hot chile sauce or chile-garlic sauce
2 teaspoons honey
2 teaspoons grated fresh ginger
2 cloves garlic, finely chopped
1 Tablespoon peanut oil, divided
1 pound chicken tenders, tendons removed, cut into 1 1/2 inch pieces
Salt to taste
8 ounces broccoli florets
6 thick scallions, trimmed and cut into 2-inch lengths
4 cups Chinese cabbage
1 small cucumber, peeled seeded, and thinly sliced
1/4 cup sliced radishes
2 Tablespoons chopped roasted peanuts

1. In a small bowl, whisk together broth, lemon juice, fish sauce, lemongrass or lemon zest, chile sauce or paste, honey, ginger, garlic and 1 1/2 teaspoons of the oil. Pour about 1/2 of this mixture into a shallow dish just large enough to hold chicken. Add chicken, stirring to coat. Whisk the remaining 1 1/2 teaspoons peanut oil into the remaining mixture and season with salt to use as salad dressing. Cover the chicken and the dressing and refrigerate for 1 hour, stirring the chicken once or twice.
2. Prepare a medium-hot barbecue fire or preheat a gas grill. Remove the chicken from the marinade. Add broccoli and scallions to the dish, turning to coat with the marinade. On 4 long or 8 short skewers, alternate the broccoli, scallions and chicken. Grill, turning once or twice, until the chicken is browned and cooked through, about 6 minutes.
3. Toss cabbage in a bowl with all but 1 tablespoon of the reserved dressing. Tansfer to a serving platter and arrange the skewers on top. Drizzle with the remaining dressing. Garnish with cucumber slices, radishes, and chopped peanuts.

Adapted from The Silver Palate Good Times Cookbook, 1985, Workman Publishing

2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons cornstarch
1 teaspoon sugar

2 cups fine shredded red cabbage
3 cups finely shredded Chinese cabbage
2 cups finely shredded green cabbage

3 tablespoons vegetable oil
3 cloves garlic, minced
1 1/2 teaspoons chopped fresh ginger root
2 tablespoons sesame seeds
Several drops hot chili oil

Mix the vinegar, soy sauce, sesame oil, cornstarch, and sugar in a small bowl and set aside.

Combine the cabbages in a large bowl with your hands.

Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, ginger, and sesame seeds and stir-fry for 1 minute. Add the cabbages and stir-fry just until wilted and translucent, about 4 to 5 minutes. Pour in the reserved soy mixture and cook one minute more, tossing to coat. Sprinkle with chili oil and toss.

Serves 6.

Eating Well; serves 4; ready in 15 minutes

1 Tablespoon canola oil
3 cups grated carrots
1 Tablespoon minced fresh ginger
1/2 cup orange juice
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Heat oil in a large nonstick skillet over medium-high heat. Add carrots and ginger; cook, stirring often, until wilted, about 2 minutes. Stir in orange juice and salt; simmer, uncovered, until the carrots are tender and most of the liquid has evaporated, 1-2 minutes. Season with pepper and serve.

Adapted from Food Network Kitchens; 4-6 servings; ready in 1 hour

3 Tablespoons vegetable oil (or butter for non vegans)
1 medium onion, finely chopped
3 cloves garlic, finely chopped
10 medium carrots, peeled and cut into 1 inch slices
8 cups vegetable broth or for non vegetarian, chicken broth gives a slightly richer flavor
2 Tablespoons sugar
1 teaspoon kosher salt
1 teaspoon freshly squeezed lemon juice
freshly ground pepper, to taste

Heat oil or butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.

Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from heat and allow to cool.

Working in batches, transfer the carrot mixture to a blender and puree until smooth. Or, leave soup in pot and puree with handheld stick blender. Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among bowls and serve.

Toasted nuts, such as almonds and/or fresh chopped thyme, make nice additions.

Eating Well; serves 4; ready in about 15 minutes -- plus chilling time

2 Tablespoons fresh lemon juice
2 Tablespoons EVOO
1 small clove garlic, minced
salt and freshly ground black pepper, to taste
2 cups grated carrots (about 4 medium)
3 Tablespoons chopped fresh dill
2 Tablespoons chopped scallions

Whisk lemon juice, oil, garlic, salt and pepper together in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill until serving time. Cover and refrigerate for up to 2 days

(Adapted from www.epicurious.com)

3 medium beets, with 1 inch of stems attached
1 small celeriac
1 tablespoon plus 1 teaspoon fresh lemon juice, plus additional to taste
1 tablespoon minced shallot
2 tablespoons olive oil
salt and pepper
¼ cup chopped walnuts, toasted and cooled

Preheat oven to 425° F. Wrap beets tightly in foil and roast until tender, about 1¼ hours.

While the beets roast, peel celeriac with a sharp knife and cut into thin slices. Then stack the slices and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.

Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.

Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary. Sprinkle with toasted walnuts. Serves 2.

NOTE: To toast nuts, spread them in a shallow baking pan in a 250° F oven until golden, about 15 to 18 minutes.

From Eating Well Magazine; serves 4; ready in under 30 minutes.

2 tablespoons walnut oil or canola oil
2 tablespoons lemon juice
1 tablespoon honey
1 small shallot, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded carrots, (about 4 medium)
1 cup peeled and shredded celeriac
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted

Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl. Add carrots, celeriac, raisins, and walnuts; toss to combine. To peel celeraic, remove the thick skin with a knife or use a vegetable peeler and peel around the root at least three times to remove all the fibrous skin.

2 lbs. celery root (also called celeriac)
1 tablespoon lemon juice
3/4 cup mayonnaise
1 tablespoon French Dijon mustard
Sea salt & freshly ground black pepper
1 tablespoon finely chopped parsley

1. Peel the celery root and grate with the large holes of a 4-sided grater. (Or cut into 1/-8-inch-wide juilienne strips)
2. Toss the celery root with the lemon juice.
3. Combine the mayonnaise with the mustard, season to taste with the salt and pepper.
4. Combine the celery root with the mayonnaise mixture.

Transfer to a serving bowl and sprinkle with the chopped parsley.

Try using a mixture of other greens – whatever is available! This recipe can be modified based on
how many greens you have and how much you want to make.

2 quarts of water
3 cups torn turnip greens
3 cups collard greens
1 1/2 teaspoons olive oil
1/2 chopped onions (optional)
1 garlic cloves, finely chopped
1/8 teaspoon salt; fresh ground pepper to taste
red pepper flakes to taste(optional)
1/4 cup toasted pine nuts (optional)
2 lemon wedges

Bring water to a boil in a large stockpot. Add greens; cover and cook 5 minutes. Drain well. Heat oil in a small skillet over medium-high heat. If using, add onion and saute until lightly browned. Add garlic, and sauté 30 seconds or until lightly browned. Combine greens, garlic mixture, and salt, pepper and pepper flakes in a medium bowl; toss well. Top with toasted pine nuts. Serve with lemon wedges.

4 cucumbers
4 tablespoons of cider vinegar
4 tablespoons of chopped fresh dill
salt and pepper

Slice cucumbers into very thin rounds. In a large bowl, toss together the cucumber, vinegar, and dill. Add salt and pepper to taste. Serve chilled.

Adapted from Cooking Light magazine

Combine…
1 large coarsely chopped/seeded/peeled cucumber
5 coarsely chopped green onions
2 garlic cloves
¼ cup coarsely chopped fresh dill
… in a food processor or blender and process until very finely chopped.

Add…
2 (6 oz.) cartons of plain yogurt
1 (14 oz.) can of low-sodium chicken (or vegetable) broth
… and process until well combined and smooth. Salt to taste.

Keep chilled until ready to serve.

Adapted from Vegetables, by James Peterson

3 cucumbers (about 1 ½ pounds)
1 tablespoon butter
¼ cup heavy cream (optional)
1 tablespoon finely chopped fresh dill
salt and freshly ground black pepper

Cut the cucumbers in half lengthwise. Scoop out the seeds with a spoon. Cut the halves in half again lengthwise so you end up with 4 strips. Then cut the strips into 1” lengths.

Melt the butter in a skillet or sauté pan over medium heat and toss in the cucumbers. Cook, tossing or stirring gently every minute or two for about 10 minutes. Do not let the cucumbers brown. When you poke the cucumbers with a fork, they should be softened but should still retain some texture. If they seem raw, let them cook for another 5 minutes.

Pour in the optional cream and the dill. Toss or stir the cucumbers over high heat for about 3 minutes or until the cream cooks down into a thick glaze and coats the cucumbers. Season with salt and pepper and serve immediately.

From Recipes from America's Small Farms; serves 4; takes about 5 minutes to make. This is called a dip, but it will be equally good used as an accent on salmon or another fish. Experiment with herbs, such as dill, parsley or thyme.

1/2 cup chopped walnuts
1 clove garlic (I used 2 garlic scapes)
2 medium cucumbers, peeled (I didn't peel them)
1/4 cup olive oil
1 teaspoon vinegar
1/2 teaspoon kosher salt
black pepper to taste
squeeze of lemon juice (optional)
one or more of the following herbs: dill, parsley, thyme (optional)

Combine the walnuts and garlic in a food processor fitted with the chopping blade; process to a paste.

Cut the cucumbers into large chunks; add to the walnut mixture and pulse until coarsely chopped. Add the oil, vinegar, lemon if using, and kosher salt; pulse until mixed but still somewhat chunky. Stir in optional herbs. Serve chilled or at room temperature.

16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
2-3 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Store in the refrigerator in an airtight container for up to a week.

Recipe courtesy of Emeril Lagasse; time to table is 45 minutes.

6 ounces ground pork (or use equal amount of tofu, frozen, then crumbled)
1 1/2 Tablespoons soy sauce
1/2 cup cooking oil (peanut is best if you have it)
1/2 pound green beans, cut into 1 inch pieces
1 pound Asian eggplants, ends trimmed, cut on the diagonal into 3/4 inch slices
6-8 garlic cloves, thinly sliced
1/2 cup basil leaves, torn
2/3 cup chicken or vegetable stock
4 1/2 tablespoons hoisin sauce
1/4 cup dark soy sauce (this is found in the Asian section of many grocery stores, I checked)
2 Tablespoons black vinegar (I used rice vinegar)
2 Tablespoons chili garlic sauce (also in Asian sections of grocery stores). When the jar is new, it is spicy, so add less if you want.
1 teaspoon sesame oil
3/4 teaspoon cornstarch, dissolved in 1 teaspoon water

Combine the pork or tofu with the soy sauce and allow to stand while you prepare the green beans and eggplant.

Heat a large wok or skillet over high heat, and when hot, add 1/4 cup of the peanut oil. When the oil is hot, add the green beans (be careful, if they are at all wet, they will splatter), and stir fry 2-3 minutes. Using a slotted spoon, remove the beans to a paper-lined plate to drain. Add the remaining oil to the pan and add the eggplants and cook, stirring occassionally until eggplants are lightly browned on all sides, 4-5 minutes. Remove eggplant to shallow bowl and set aside.

Add the garlic and basil to the skillet and cook for 10-15 seconds. Add the pork or tofu and cook, stirring, until it changes color, 1-2 minutes. Return eggplants to the skillet and add the stock, hoisin, dark soy, vinegar, chili garlic sauce and sesame oil and stir to mix well. Reduce heat to medium, cover and cook until the eggplants are tender, 8-10 minutes(this takes less time than stated, so check them). Return green beans to the pan along with the cornstarch mixture and bring to a boil. When the sauce has thickened, serve immediately.

From; Culinate Magazine; lasagne takes some time, but is always worth it! This can be prepared a day ahead, covered with foil, and refrigerated until ready to bake.

2 lb eggplant, sliced 1/4 inch thick
Kosher or coarse salt
Olive oil
1 small onion, chopped
2 red peppers, chopped
2 cloves garlic, chopped
1 can(28 ounces) plum chopped plum tomatoes
1 small bunch basil, chopped
Black pepper
8 ounces dried pasta sheets, cooked and drained
8 ounces part skim mozzarella cheese, thinly sliced
8 ounces provolone, thinly sliced
3/4 cup grated Parmesan cheese

Place the eggplant slices in a colander and sprinkle with salt; let stand for 30 minutes.

Meanwhile, prepare the tomato sauce. In a large sauté pan, pour in enough oil to cover the bottom. Over medium heat, sauté the onion and red peppers until they begin to soften. Add the garlic, stir, and cook for 1 minute. Add the chopped tomatoes and their juices and bring the sauce to a boil. Lower the heat and cook for 20 to 30 minutes, until the vegetables are tender and the sauce is fairly thick. Turn off the heat and stir in the chopped basil; season to taste with salt and pepper.

Preheat oven to 400 degrees. Blot the eggplant slices dry, then place on a large baking sheet and brush both sides of the slices with olive oil. Bake for 15 minutes, then turn the slices and bake for another 15 minutes.

Reduce oven temperature to 350 degrees F. Oil a 9-by-12-inch baking dish. Spread ½ cup of the tomato sauce over the bottom of the pan, then cover with a layer of pasta. Distribute a third of the cooked eggplant slices over the pasta, spoon a little sauce over the eggplant, then cover with a third of the mozzarella and provolone slices. Top with another layer of pasta, and repeat the layering process to form 3 layers in all. To finish the top layer, scatter the grated Parmesan over the provolone and mozzarella cheeses.

Bake 30 to 40 minutes, checking periodically to make sure that the cheeses are not overbrowning on top; if so, cover pan with foil and continue baking. Allow to sit for 5 minutes before serving.

Mario Batali -- Molto Italiano; 4 servings.This recipe is simpler and lighter than what is typically seen for eggplant parmigiana. It can be served hot or at room temperature.

1/4 cup EVOO
2 large eggplant, about 1 lb each
salt and freshly ground pepper
3 cups of your favorite tomato sauce
1 bunch basil, stems removed and cut into think ribbons (chiffonade)
1 pound fresh mozzarella, cut into 1/4 inch slices (you need 12 slices)
1/4 cup freshly grated parmigiano-reggiano
1/4 cup lightly toasted bread crumbs

1. Preheat oven to 450 degrees. Oil baking sheet with olive oil.
2. Cut each eggplant into 6 slices. Lightly season each disk with salt and pepper, and place on the oiled sheet.
3. Bake for 12-15 minutes, until deep brown on top. Transfer to a large plate or a platter and let cool. Lower oven temperature to 350 degrees.
4. Arrange the 4 largest eggplant disks in a 9X12" baking pan, spacing them evenly. Spread 1/4 cup of the tomato sauce over each disk, and sprinkle each with a teaspoon of basil. Place 1 slice of mozzarella over each and sprinkle with 1 teaspoon parmigiano. Top with 4 more slices of eggplant and repeat the layering with the cheeses, tomato sauce, and basil, then repeat again, using the remaining basil and parmigiano, to make 4 medallions. Sprinkle the toasted breadcrumbs on top.
5. Bake, uncovered, for 20 minutes, or until the cheese is melted and tops are lightly browned. Serve hot, warm, or at room temperature.

Adapted from Bon Appétit (www.Epicurious.com)

¼ cup peanut oil
3 small Japanese (long slender) eggplants (about 7 ounces) unpeeled, cut into 3”-long, ½”-wide strips
5 ounces of small green beans, trimmed
4 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water
1 tablespoon low-sodium soy sauce
1 teaspoon Thai red curry paste

Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir fry until eggplant strips begin to brown, about 2 minutes. Add green beans and stir fry until eggplant strips are tender, about 1 more minute. Add garlic and ginger and stir fry 10 seconds. Add miso mixture, soy sauce, and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve. Makes approximately 4 servings.

Courtesy Emeril Lagasse; serves 4-6 people, ready in 45 minutes

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
2 cups diced green and/or red peppers
2 cups diced yellow and/or green summer squash
1 1/2 cups peeled, seeded and chopped tomatoes, or cherry tomatoes whole
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

From Tom Douglas' Seattle Kitchen, by Tom Douglas

Any type of eggplant can be used for this dish, but it was designed for the long Asian eggplants

Honey Soy Glaze:
1/4 cup honey
1/4 cup vegetable or peanut oil
1/4 cup fresh lemon juice
1/4 cup soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes

4 Asian eggplants or 1 large globe eggplant
2 teaspoons sesame seeds, toasted

Whisk together the glaze ingredients. Set aside.

Fire up the grill. Cut each eggplant in half lengthwise, leaving the stem on. Then partially cut each half several times lengthwise, like a fan. If using a globe eggplant, slice it into ½-inch-thick rounds.

Pour half the glaze over the eggplants in a medium bowl and let them marinate for 10 minutes. Remove the eggplants from the marinade. Allow any excess marinade to drip off, to prevent a flare-up when you place them on the grill.

Grill the eggplants, turning as necessary, until tender, 4 to 6 minutes.

Place 2 eggplant halves or 2 slices of eggplant on each plate and drizzle with a bit of the remaining glaze. Garnish with the sesame seeds.

Adapted from Cooking Light magazine

This is the classic Sicilian pasta sauce. The combination of eggplant and tomato is quintessentially Italian.

2 tablespoons olive oil
3 garlic cloves, minced
1 1/2 pounds coarsely chopped peeled tomato (about 2 cups)
1 teaspoon salt
1 pound eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
1/4 cup thinly sliced fresh basil
3/4 pound uncooked spaghetti
6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)

Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle. Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil; set aside.

Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately.

1 fennel bulb, shaved paper thin (use a mandoline, if you have one)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 tablespoon chopped flat-leaf parsley
2 tablespoons shaved Parmesan cheese

Mix all ingredients together and serve. Serves 2-3. Garnish with fresh fennel fronds (the feathery leaves), if desired.

Remove the stems and leaves and save for another use. Cut the bulbs in half, from top to bottom (so that they hold together). Brush with olive oil and grill over hot coals, turning occasionally, until slightly brown and very tender–about 5 to 8 minutes.

Recommended: To speed up the process, you can pre-cook the halved bulbs in water or broth for 3 to 5 minutes. Pat them dry before oiling them and placing on the grill.

From Simply Recipes; serves 2-3

2-3 Anchor Run fennel bulbs, shaved paper thin with the slicing part of box grater, a mandoline or food processor
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leaf parsley
2 Tbsp shaved Parmesan cheese

Mix all ingredients together. Serve immediately.

Recipe from A Kitchen Garden

Rinse, drain and chill some blueberries or raspberries. Blend a little honey to taste with ½ cup of yogurt, sour cream or slightly whipped heavy cream. Add 1 tablespoon of anise hyssop leaves, chopped finely. Spoon over berries, garnish with anise hyssop flowers and enjoy.

Fron Eating Well Magazine; 6 servings; total time 1 1/4 hours, but only 10 minutes of active time

1 large ripe cantaloupe, peeled, seeded and cut into cubes (4 1/2 cups)
4 tablespoons slivered crystallized ginger, divided
1 1/2 teaspoons freshly grated orange zest
1 teaspoon honey
1 cup low-fat plain yogurt
2/3 cup orange juice
1 tablespoon lemon juice
slivered mint for garnish (optional)

1. Place cantaloupe, 3 tablespoons ginger, orange zest and honey in a food processor or blender and puree. Add yogurt and blend until smooth.
2. Transfer to a bowl and stir in the orange and lemon juices. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with some of the remaining ginger.

From Cooking Light; 6 servings

Dressing:
3 Tablespoons sugar
3 Tablespoons light mayonnaise
2 Tablespoons fat-free milk
1 Tablespoon poppy seeds
1 Tablespoon white wine vinegar

10 oz mixed greens (mizuna, romaine, etc.)
small red onion, chopped
1 cup sliced strawberries
1/2 cup pecan halves, toasted

Combine first 5 ingredients in a small bowl and whisk together. Place lettuce in a large bowl, and toss with strawberries, onions and pecans. Divide among 6 plates and drizzle with 1 tablespoon of dressing. Or, mix the dressing in with the salad in the bowl and serve.

Source: Kathleen Daelemans. Serves 4

1 Qt strawberries, washed hulled and halved
1/4 C sugar
3 Tbsp balsamic vinegar
1/4 tsp black pepper
1 C strawberry ice cream

Place strawberries in a bowl. Sprinkle with sugar, vinegar and pepper. Toss until well combined. Let stand 1 hour or all day. Divide the ice cream into 4 serving dishes. Top each dish with 1/4 of the strawberry mixture and juice. Serve immediately.

Source: Eating Well Magazine. Serves 4. Takes 30 minutes or less to make and dressing keeps covered in refrigerator for up to 1 day.

1/4 C honey
2 Tbsp sherry vinegar or red wine vinegar
2 Tbsp finely chopped fresh mint
1/4 tsp freshly ground pepper
Pinch of salt
4 C baby spinach
1 small avocado - peeled, pitted and cut into 16 slices
16 small slices canteloupe, rind removed
1 1/2 C hulled strawberries, sliced
2 Tbsp sesame seeds, toasted

1. Whisk honey, vinegar, mint, pepper and salt together in a small bowl.
2. Toast sesame seeds by heating a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
3. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and canteloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

IDEAS: For spreading on hot bread, vegetable side dishes ... grilled corn on the cob... shrimp, fish, or steak. Very good on popcorn! How about on baked potatoes or beets? Garlic is good on everything!


4 cloves garlic, peeled
1stick butter, softened
Salt

Blanch garlic cloves in boiling water for 2 minutes. Pulverize in food processor, blender, spice grinder, or with a mortar and pestle. Add tablespoon-sized blobs of butter one at a time and combine well. Salt to taste and combine again. Transfer softened butter to serving bowl or crock, cover, and refrigerate. Makes 4 ounces.

NOTE: Make a large quantity of garlic butter and freeze in cubes for later uses.

Check out both recipes:

1 cup chopped garlic scapes (about 8 scapes)
1 cup olive oil
1 cup grated parmesan cheese

Combine the scapes and olive oil in a food processor and pulse until smooth. Add the parmesan by hand. Season with salt and pepper to taste.

Serve over pasta or use as a dip or spread. Mix with mayonnaise for sandwiches.

To serve over pasta, try garnishing with toasted pine nuts, olives, and/or chopped fresh or sun-dried tomatoes.

GARLIC PESTO -- Recipe 2

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

Scapes are the flower stalks found on all members of the Allium family (onions, leeks, chives, and garlic). Garlic scapes are a delicacy in some Asian cuisines and are available occasionally at farmer's markets as well as gourmet restaurants.

Garlic scapes have a pleasant, subtle garlic taste and can be treated as a replacement for green onions, garlic, chives, or shallots in recipes you cook every day. Eat them raw or cooked. Just slice the beautiful curves (flower tops and all) into long wands or thin rounds and add them to a dish—just at the end, if you are cooking them. . Too much cooking destroys the fresh flavor. Your scapes will store in the refrigerator for a couple of weeks.

Scapes are also wonderful in a garlic scape pesto—look for the recipe on this site

15 minutes; yields 1 1/2 cups; courtesy New York Times

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling
fresh herbs to your liking - one or more of the following: chopped rosemary, parsley, thyme, basil

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Distilled white vinegar (or white wine)
1 cup fresh dill sprigs
½ cup lemon basil
1 large peeled clove garlic

Place the herbs and garlic in a clean jar and pour in the vinegar almost to the top so the herbs are covered completely. Put the jar lid on tightly. Place in a cupboard or anywhere out of the sunlight and allow to sit for about 3-4 weeks, shaking occasionally. Strain out and discard the herbs and garlic.

Ideas: Use the flavored vinegar in salad dressings, in place of lemon juice in tartar sauce, or on sliced cucumbers.

There are lots of ways to roast garlic, which tame the “stinking rose” and make it mild, buttery, and nutty flavored. Try this and say “ahhhhhh…”

Preheat oven to 350 degrees. Trim off the top third of the entire garlic bulb. (Don’t peel it.) Place the bulb on a piece of foil and drizzle some olive oil over it. Add any herbs that you like, fresh or dried. Wrap up the bulb in the foil and roast in oven for 45-50 minutes. When done, squeeze the garlic out of the cloves onto slices of crusty bread.

From: Rachael Ray's Veggie Meals. Makes 1 1/2 to 2 cups. Use all olive oil to make this Vegan

24 Cremini mushrooms(baby portobellos)
12 shitake mushrooms
2 Tablespoons butter
2 Tablespoons Extra Virgin Olive Oil
4 cloves garlic, cracked from skin and crushed
coarse salt and fresh cracked pepper, to taste
1/2 cup dry sherry
handful of fresh flat-leaf parsley, chopped

Wipe mushrooms with damp paper towels and coarsely chop.
Heat a skillet over medium to medium-high heat. Add butter and oil, then garlic, mushrooms, and salt and pepper to taste. Cook until mushrooms are tender and dark, 10-15 minutes. Add sherry and allow liquid to reduce for about 1 minute. Remove from heat and transfer to a food processor. Let mushrooms cool at least 5-10 minutes before adding parsley and pulsing to a paste.

Serve with bruschetta.

Adapted from Martha Stewart Living 6/06

Blanch 1 cup of basil leaves. (Blanching for just a minute or two will help protect the bright green color.) Drain thoroughly and pat dry. Blend the leaves in a food processor with ½ cup of olive oil and a pinch of salt. Pour the mixture through a fine-mesh strainer lined with a coffee filter to remove solids. Discard the solids.

Drizzle your basil-flavored oil on tomato slices, pasta, pasta salads, salad greens, or on bread slices topped with ricotta cheese.

Unused oil can be kept in refrigerator in an air-tight container for up to one week.

Although this may sound like an unlikely pairing, the tuna adds depth and richness to this dip... and no one ever guesses what the mystery ingredient is. The basil is the predominant flavor.

2 cups fresh basil leaves, washed, dried, and loosely packed
1 cup mayonnaise, preferably homemade
1 7-oz can tuna
1 fresh tomato, peeled, seeded, and chopped

Chop basil finely in a blender or food processor or with a heavy knife. Add mayonnaise and tuna to blender or processor and blend until smooth. Add chopped tomato and mix together by hand. Makes about 2 cups.

Use as a dip for raw vegetables or as a sandwich spread.

NOTE: Add tomato ONLY if you have a ripe, in-season tomato. Otherwise, omit the tomato from this recipe.

From the Cooks Garden, Ellen Ecker Odgen; serves 4

2 tablespoons unsalted butter
1 medium onion, chopped
2 medium Yukon Gold potatoes, scrubbed but not peeled, cut into 1-inch cubes
4 cups stemmed and coarsely chopped sorrel leaves
4 cups chicken stock
1 cup of half and half
Salt and freshly ground pepper to taste
Edible flowers such as violas and chopped chives for garnish (optional)

Melt the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally until lightly browned around the edges, about 6 minutes. Stir in the potatoes. Add 3 cups of sorrel and stir until the sorrel wilts, about 1 minute. Add the stock and bring to a simmer. Cook over medium low heat, partially covered, until the potatoes are tender, about 30 minutes.

In batches, puree the soup in a blender or food processor, along with the remaining 1 cup of sorrel (the fresh leaves will heighten the color and flavor) and half and half. Transfer to a large bowl and cool completely. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Season with salt and pepper and served chilled, topping each serving with a sprinkle of flowers and chives if using.

1 1/2 lbs. green beans
1 red onion, finely diced
1/4 cup chopped basil
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon. Dijon mustard
1/2 cup olive oil

Blanch beans in boiling water for 1 minute. Drain and set in ice water to chill. Place beans in a large bowl, add onion and basil. Toss well. In a jar with a tight lid combine lemon juice, garlic and mustard. Shake vigorously. Add oil, shake again, and season to taste with salt and pepper. Pour over beans, toss well and chill one hour. Serves 6.

Distilled white vinegar (or white wine)
1 cup fresh dill sprigs
½ cup lemon basil
1 large peeled clove garlic

Place the herbs in a clean jar and pour in the vinegar almost to the top so the herbs are covered completely. Put the jar lid on tightly. Place in a cupboard or anywhere out of the sunlight and allow to sit for about 3-4 weeks, shaking occasionally. Strain out and discard the herbs.

Ideas: Use the flavored vinegar in salad dressings, in place of lemon juice in tartar sauce, or on sliced cucumbers.

Adapted from the book Asparagus to Zucchini

½ cup mint leaves
½ cup water
1 cup sugar or ½ cup honey

Combine ingredients in a saucepan and bring to a boil. Reduce heat to low and cook until thickened (about 5 minutes). Strain if desired.

Add to hot tea, iced tea, lemonade, adult beverages–experiment!

Rachael Ray's 30 Minute Veggie Meals

2 cloves garlic, cracked away from the skin
1/4 cup EVOO
2 cups packed parsley leaves
1/2 cup grated Parmigiano Reggiano cheese
3 ounces walnuts lightly toasted in small pan or in toaster oven
Coarse salt and pepper to taste

Place garlic in a small dish. Cover garlic with oil and microwave on high for 1 minute. Remove from microwave and let stand 5 minutes to cool.

Combine garlic and oil in a food processor (or blender) with all remaining ingredients and pulse grind into a smooth paste.

Courtesy Farmfresh.org -- to table in less than 15 minutes -- serves 3-5

1 bunch kale
1/4 cup vegetable broth, or water
3-4 garlic clove(s), minced
2 tablespoons soy sauce, or 1/2 teaspoon salt

Adapted from Cooking Light magazine

6 cups coarsely chopped kale (about 1 pound)
3 cups (about 1 pound) cubed red potato or any farm potato
1 cup water
1/2 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced

Combine first 4 ingredients in a skillet; bring to a boil. Cover, reduce heat to medium, and cook 10 minutes. Uncover; cook over high heat until water evaporates.

Spoon kale mixture into a bowl; set aside, and keep warm. Heat oil in skillet over medium-low heat. Add pepper and garlic; sauté 3 minutes. Spoon over vegetables; toss.

Note: You can substitute collard greens for the kale. Serves 5.

This recipe can easily be adjust to what you have on hand or what you like with your eggs. Serves 4

8 leaves kale, thick stems removed and finely chopped or put in food processor and finely chopped -- be careful you don't make it into paste
8 eggs, whisked in bowl with a little milk or water added
3-4 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1/4 teaspoon red pepper flakes, or to taste
1/4 teaspoon dried thyme
pinch of nutmeg
salt and pepper to taste
parsley for garnish if desired

Heat a non-stick skillet over medium heat and add olive oil. Add onions and cook until just barely brown. Add garlic and cook for 1 minute. Add kale and stir around the pan for 1-2 minutes -- add the red pepper flakes, thyme, nutmeg, salt and pepper. Add eggs and stir constantly until cooked to desired consistency. Garnish with parsley, if using.

About 1 pound kale, washed, stems and any thick ribs cut away and discarded
2 large garlic cloves, minced
¼ teaspoon dried hot red pepper flakes
3 tablespoons olive oil
½ pound of bow-tie pasta or another fun shape, like fusilli spirals
Freshly grated Parmesan cheese

Begin boiling the water for pasta. Cut the kale crosswise into 1 ½” strips. Heat a large heavy skillet and cook garlic and red pepper flakes in olive oil over moderate heat, stirring, until garlic is golden. Add the kale and cook it, stirring for 1 minute, or until it is a brighter green. Add ½ cup of water and steam the kale, covered, over moderately high heat for 8 minutes, or until it is wilted and just tender.

While the kale is steaming, cook the pasta. Before draining the pasta, ladle out ¼ cup of the water and add it to the kale mixture. Drain the pasta and add it to the kale mixture. Heat the mixture over moderate heat, stirring until it is well combined and heated through. Season with salt and pepper. Serve immediately with lots of grated Parmesan.

NOTE: The consensus is that this recipe is even better with less pasta and MORE KALE!

(Adapted from www.epicurious.com)

1 lb. potatoes
1 cup olive oil
1 large onion, chopped
1 1/2 teaspoons salt
1 lb. kale, center ribs discarded
7 large eggs

Peel potatoes and cut into 1/3-inch dice (2 1/4 cups). Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.

Blanch kale while potatoes cook. Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing handfuls of kale to extract excess moisture, then coarsely chop.

Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes. Drain vegetables in colander set over a bowl, reserving drained oil, and cool 10 minutes.

Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon drained oil, and remaining 1/2 teaspoon salt.

Add 1 tablespoon drained oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes. Remove from heat and let stand, covered, 15 minutes.

Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more.

[NOTE: If you use cast-iron or another broiler-proof skillet, you can cook the top by sliding the whole pan under the broiler for a few minutes, instead of flipping the tortilla.]

Slide tortilla onto a plate and serve warm, cut into wedges. Makes 6 servings.

From EatingWell.com. Ready in 35 minutes; serves about 4 people

1 tablespoon extra-virgin olive oil
1-1 1/2 pounds kale, ribs removed, coarsely chopped
2/3 cup water
2 Granny Smith apples, sliced
2 tablespoons cider vinegar
4 teaspoons whole-grain mustard
2 teaspoons brown sugar
Pinch of salt

1. Heat oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, cover and cook, stirring occasionally, for 3 minutes. Stir in apples; cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes more.
2. Meanwhile, whisk vinegar, mustard, brown sugar and salt in a small bowl. Add the mixture to the kale, increase heat to high and boil, uncovered, until most of the liquid evaporates, 3 to 4 minutes.

From WHfoods.com; serves 4; 30 minutes to table

This highly nutritious cabbage and kale dish is easily made and is very fresh tasting. It is a meal in one dish that is very satisfying and delicious with the chicken.

Ingredients: 2 boneless, skinless chicken breasts cut into 1 inch pieces. 4 cups green cabbage, sliced thin 4 cups finely chopped kale, stems removed 1 medium sized onion, sliced thin 1 Tablespoon minced fresh ginger 2 medium cloves garlic, minced ½ cup + 1 Tablespoon chicken broth 1 teaspoon turmeric 1 tsp ground coriander 1 15 oz can diced tomatoes, drained 2 Tablespoons rice vinegar 1 Tablespoon extra virgin olive oil ¼ cup chopped scallion tops 1 Tablespoon sesame seeds salt and white pepper to taste

Heat 1 Tablespoon broth in a large skillet. Sauté onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, ginger and continue to sauté for another minute.
Add chicken pieces and cook for a couple of minutes. Add turmeric, coriander, and mix with chicken. Add kale. Sauté for another couple of minutes, stirring constantly.
Add ½ cup broth and bring to a boil on high heat. Reduce heat and simmer over low heat covered for about 3 minutes stirring occasionally.
Add cabbage, diced tomatoes, vinegar and simmer for another 4 minutes. Remove from heat, toss with olive oil, salt and pepper.
Serve sprinkled with minced scallion and sesame seeds over rice.

Developed by Chef Traci DeJardin; serves 4-5

2 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
2.5 tablespoons unsalted butter, plus 1.5 tablespoons melted
1/2 tablespoon fine sea salt
1 teaspoon freshly ground black pepper
1 large or 2 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
3 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips
handful fresh parsley leaves, coarsely chopped

Preheat oven to 400°F.

On foil-lined baking sheet, toss potato slices with 1.5 tablespoons melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.

In heavy medium skillet over moderate heat, melt 1.5 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.

In heavy large pot over moderate heat, combine remaining 1 tablespoon butter and 1.5 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining teaspoon salt, and 3/4 teaspoons pepper. Serve hot.

Adapted from The Old Farmer’s Almanac (www.almanac.com)

3 quarts of vegetable (or chicken) broth
2 yellow onions, chopped
4 cloves garlic, minced
4 tablespoons olive oil
2 cups chopped fresh spinach, kale, or chard
1/2 cup chopped fresh basil, or 4 teaspoons dry
2 cans (12 ounces, each) cannellini beans, drained
Salt and pepper, to taste
Grated Parmesan cheese, for garnish

Bring the broth to a simmer in a large stockpot. Meanwhile, in a large frying pan, sauté the onion and garlic in the olive oil until translucent. Add the greens and basil and cook until just wilted. Add this to the broth and stir in the beans. Cook another 5 minutes, then season to taste. Serve hot, sprinkled with Parmesan.

Makes about 10 servings.

Tyler Florence; 15 minutes to table; serves 6.

1 large bunch dandelion greens, washed drained and trimmed
3 green onions, white and green parts, chopped
1 handful fresh dill
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground pepper

Place all ingredients in a large bowl and toss well.

Gourmet Magazine; 25 minutes to table; 3-4 servings

1 large bunch dandelion greens, about 1 lb
1/8 cup hazelnuts
1 large garlic clove
1 Tablespoon grapeseed oil (a real good olive oil may be substituted)
1/2 Tablespoon balsamic vinegar
1/2 Tablespoon hazelnut oil (walnut oil is easier to find)
1 teaspoon dried thyme
salt and pepper to taste

Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4 inch slices. Transfer all greens to a large serving bowl. Coarsely chop nuts and finely chop garlic. In a small heavy skillet, cook garlic and nuts in grapeseed oil over moderate heat, stirring, until garlic is golden. Stir in vineger, hazelnut oil, and thyme. Season with salt and pepper to taste. Pour hot vinaigrette over greens and toss.

Giada De Laurentis; 40 minutes; 4-6 servings

1 pound broccoli raab, trimmed, stalks cut crosswise into 3-inch pieces
1 (9-ounce) container fresh fettuccine pasta
1 (14 oz) can reduced sodium chicken broth
1/4 cup fresh lemon juice
3 cups shredded cooked chicken from 1 roasted chicken
3/4 cup freshly grated parmesan
1/2 cup pine nuts, toasted
2 Tablespoons chopped fresh parsley leaves
2 Tablespoons olive oil
1 Tablespoon lemon zest
salt and freshly ground pepper

Bring a pot of salted water to a boil. Add the broccoli raab and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the broccoli raab to a large bowl filled with ice water. Once cooled, drain, and set aside. Add the fettuccine to the same pot and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, bring the broth and lemon juice to a boil in a large, heavy skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoil rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time to moisten. Season the pasta with salt and pepper to taste. Mound pasta into bowls and serve, passing the remaining parmesan.

Adapted from the book Asparagus to Zucchini

6 oz. vermicelli
2 T butter, softened
1/3 cup grated Parmesan cheese
5 eggs

2 tsp. olive oil
1 small onion, chopped
2 cups chopped fresh greens
1 cup (4 oz.) mozzarella cheese, shredded
1/3 cup milk
½ tsp. salt
¼ tsp. fresh ground pepper
1/8 tsp. nutmeg
several shakes hot pepper sauce (optional)

Heat oven to 350º.

Lightly grease a large pie plate. Cook vermicelli to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into the pasta. Spoon mixture into pie plate and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside.

Heat oil in a skillet. Add onion and sauté until tender. Beat the remaining 3 eggs and combine with greens, mozzarella, milk, seasoning and sautéed onions. Spoon mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake and additional 5 minutes. Let stand 10 minutes before slicing.

Makes 6 servings.

Courtesy Cal Poly Organic Farm CSA. Serves 4

5 Tablespoons sugar
5 Tablespoons fish sauce
1/4 cup water
3 Tablespoons fresh lime juice
2 Tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 Thai chili peppers with seeds or 1/2 large jalapeno chili with seeds, minced
1 small carrot, peeled, cut into matchstick strips
4 6-7 ounce halibut fillets
3 Tablespoons vegetable oil, divided
1 shallot, thinly sliced
3/4 pound tat soi or baby spinach

1. Mix first 7 ingredients in medium bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared up to 2 days in advance. Cover and refrigerate).
2. Prepare barbecue to medium-high heat. Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish fillets on all sides with 2 Tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in the center, about 4 minutes per side, depending on thickness.
3. Meanwhile, heat 1 Tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tat soi; sprinkle with salt. Toss until tat soi is wilted but still bright green, about 2 minutes; divide among 4 plates.
4. Place fish on top of tat soi. Sprinkle each fillet with carrot; drizzle each with 2 Tablespoons sauce. Serve, passing remaining sauce separately.

The ginger sauce is a good staple to keep on hand in the fridge -- it's geat with any grilled, pan-seared, or steamed fish, or even chicken.

Broccoli rabe (also known as rapini, rabe, or raab ) has grown in popularity in the US and is popular in Southern Italy. This vegetable has a slightly bitter taste and is frequently steamed or lightly sautéed in olive oil. It can also be cooked with other cooking greens.

The basics: Cook rabe in a large pot of boiling salted water until crisp-tender (about 2 minutes). Drain & transfer to a bowl of ice water to cool. Drain & pat dry (You can then store it in the fridge for a day or use right away).

For Italian-style broccoli rabe:
Saute uncooked rabe in olive oil with fresh garlic (probably about 4 minutes -- or for a shorter time if you are using the already-cooked rabe described in "basics" above). Keep it crisp, if you like it that way, or cook it until it is slightly tender.

Top with Romano or Parmesan cheese. Great served with sausage or pasta.

From the NY Times Recipes for Health Series, March, 2009; serves 4

2 tablespoons extra virgin olive oil
2 leeks, cut in half length-wise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced, or 1 garlic clove for the bread and 4-6 garlic scapes, chopped
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
1 1/2 quarts water, or chicken stock if preferred
Salt, preferably kosher salt, to taste
Freshly ground pepper to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic

Grated Parmesan for serving (optional)

1. Heat one tablespoon of the olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, three to five minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about one minute. Add the greens, and stir until they begin to wilt. Add the water and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning. If using garlic scapes, add the last 5 minutes of cooking to preserve the garlic flavor.

2. Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs into the pot. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.

Advance preparation: You can make the soup through step 1 several hours before serving.

Courtesy in part from Eating Well Magazine; 4-6 servings

1 15 or 19 ounce can cannellini or great northern beans; rinsed and drained
3/4 lbs greens, such as beet, spinach, dandelion, mustard, Swiss chard, washed and tough stems trimmed
1/2 onion sliced very thin
1/2 Tablespoon red or white wine vinegar
1/4 teaspoon sugar
1/4 cup Greek black olives, pitted and coarsely chopped
1 1/2 Tablespoons balsamic vinegar
good handful chopped fresh parsley
1/2 Tablespoon drained capers
1/2 Tablespoon extra virgin olive oil
1 clove garlic, finely chopped
salt and freshly ground pepper to taste

Boil water in a large pot. Cover and cook til just wilted -- 1-2 minutes. Immerse in ice water bath, drain, and press out as much liquid as possible. Roughly chop.

Combine onions, vinegar and sugar in a small non-reactive saucepan. Cover and bring to a boil. Immediately remove from heat, keep covered and let stand for 5 minutes.

Combine the beans, greens, onion mixture, and remaining ingredients in a large serving bowl, mix, adjust seasonings, and serve. May be kept refrigerated for 1 day. Bring to room temperature before serving.

Gourmet magazine; 10 minutes to table; serves 2

1 lb broccoli raab, hollow stems discarded
1 Tablespoons unsalted butter
1 clove garlic, chopped

Cook broccoli raab in a large pot of boiling salted water until just tender, about 4 minutes, and drain in a colander.

Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli raab, tossing gently in butter to coat, and season with salt and pepper.

This is a versatile cooking technique that you can use for many types of greens: vitamin green, spinach, Swiss chard, kale, or others.

1 ½ tablespoons butter
1 ½ tablespoons olive oil
2 garlic cloves, finely chopped
Pinch of dried crushed red pepper
2 large bunches of greens, chopped into ½”-wide strips*

Heat butter and olive oil in a large skillet over medium heat. Add garlic and crushed red pepper. Sauté until fragrant (but not brown) – about 1 minute. Add any chopped stems and cook for 2 minutes to soften them. Then add chopped leaves and cook until wilted and tender, stirring occasionally – about another 6 minutes.

*You can strip and discard spinach stems, but you’ll want to eat both stems and leaves of the vitamin green and chard. Some people eat kale stems and some don’t; you decide. Just cook the stems first so that they cook longer than the leaves.

From Phila Inquirer Food Section; serves 4-6. This can be used as a side dish, or served over pasta, rice or other grain

5 Tablespoons extra virgin olive oil, divided use
3 garlic cloves, thinly sliced
1/4 teaspoon dried, crushed red pepper flakes
1 large bunch greens(mustard, kale, collards, spinach and/or broccoli rabe or any others you have), tough stems removed -- leave spinach whole if using, other greens rough chop into 1-inch strips. You should have about 10 cups packed greens
1 cup or more vegetable broth or low-sodium chicken broth
1 15-ounce can cannellini beans, drained and rinsed
1 teaspoon or to taste, of sherry vinegar or red wine vinegar

Heat 4 tablespoons olive oil in a large nonstick skillet over medium heat. Add garlic and dried crushed red pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just barely tender -- this can be 1-10 minutes depending on the greens you are using. Add more broth a tablespoon at a time if mixture gets dry.

Add beans; simmer until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in the vinegar, salt and pepper, taste and add more vinegar if desired. Drizzle with remaining 1 tablespoon olive oil and serve.

Robin Miller, to table in less than 30 minutes. Vegetarian, serves 4.

2 teaspoons olive oil
1 cup sliced onion
2 each green and red bell peppers, seeded and sliced
2 bunches asparagus, ends trimmed, cut into 3-inch pieces
1 cup baby carrots
2 Tablespoons fresh tarragon, chopped
1/2 cup vermouth or dry white wine
2 cups baby spinach leaves or dandelion greens
1 1/2 cups fat free milk
1/2 cup light sour cream
2 Tablespoons grated parmesan
salt and ground pepper, to taste
2 cups cooked rice

Preheat broiler.
Heat oil in large high-sided, oven-proof skillet over medium heat. Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth and cook 2 to 3 minutes. Add dandelions or spinach and milk and sour cream and simmer 2 minutes. Add more milk, if needed to submerge veggies. Season to taste with salt and black pepper. Sprinkle parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve over cooked rice.

Clean scallions and trim root. Separate lighter colored bulb and darker green tops. Mince bulbs and thinly slice greens. Mix bulbs with lemon juice, mustard and salt, stirring to dissolve salt. Blend in oil.

Pour dressing into a very wide skillet set over moderate heat. Add leaves and turn to coat with dressing (tongs are most efficient). Cook until leaves almost wilt but stems retain crunch, about 2 minutes. Add scallion greens and toss.

Arrange on a platter, lined up like asparagus. Pour any remaining dressing on top.

Makes four side-dish servings.

From Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes
Serves 4

2 9-ounce packages fresh cheese tortellini (in refrigerator case)
2-3 tablespoons oil packed sun-dried tomatoes, with 3 tablespoons of their oil
4 medium shallots, or 1 medium sweet onion
4 medium garlic cloves
about 8 cups of greens -- one or more of the following: endive, arugula, Swiss chard, turnip greens, spinach
1/3 cup pine nuts
1 15-ounce can cannellini beans
1/2 teaspoon crushed red pepper flakes
1 cup low-sodium vegetable broth
kosher salt
freshly ground black pepper
freshly grated Parmesan cheese (optional)

Bring a pot of lightly salted water to a boil. Add the tortellini and cook according to package directions. Drain and drizzle with 1 tablespoon of oil from the sun-dried tomatoes; toss to coat.

While pasta is cooking, mince the shallots and garlic; there should be about a half cup total. Finely chop the sun-dried tomatoes, reserving any excess oil. Rinse and dry the greens, discard any tough stems. Toast the pine nuts in a dry skillet over medium heat for 3 minutes; stir often to make sure they do not burn. Drain and rinse the cannellini beans.

In the pot used to cook the pasta, heat the remaining 2 tablespoons of sun-dried tomato oil over medium heat. Add the shallots(or onion) and garlic, cook for about 2 minutes, until soft -- be sure not to burn the garlic -- I usually add it a bit later than the onions. Add the crushed red pepper flakes, then the greens, veggie broth, sun-dried tomatoes and oil to taste; add salt and pepper to taste. Cook for about 2 minutes, or until greens wilt.

Add the drained beans and cook for 1 minute, sitrring to combine and heat through. The liquid should be bubbling slightly.

Add the tortellini and stir gently to combine. Remove from the heat the add the toasted pine nuts. Divide among individual wide, shallow bowls. Sprinkle with the cheese, if using. Serve hot

Sundays at Moosewood; about an hour to table; serves 6-8 -- use any green you prefer

1 cup dried lentils
5 cups vegetable stock or water (or chicken stock if you prefer)
1 teaspoon salt
1/4 cup olive oil
2 cups chopped onion
3 garlic cloves, minced
1/4 teaspoon cayenne
2 bay leaves
1/2 cup raw bulghur
1/4 cup chopped fresh parsley
2 cups chopped tomatoes
1/4 cup tomato paste
pinch of dried rosemary (or to taste) -- or 1-2 teaspoons fresh
salt and fresh ground pepper to taste
2 cups stemmed chopped spinach, chard, braising mix or kale

more fresh parsley, chopped

Rinse the lentils. Bring them to a boil in salted stock or water. Reduce the heat and simmer, covered, for 40 minutes.
Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayenne, bay leaves and raw bulghur. Stir the mixture on medium heat until the onions and bulghur are lightly browned.
Mix in the parsley and tomatoes. When the tomatoes begin to give up their juice, gently stir in the tomato paste.
Pour the lentils and their liquid into the soup pot with the onions and bulghur.
Simmer the soup for 15 minutes. Add the rosemary, salt, and pepper, to taste. If the lentils and bulghur have absorbed too much liquid, add more stock or water, or tomato juice. Remove the bay leaves.
Shortly before serving, stir in the fresh greens and let them wilt in the hot soup. Garnish with more fresh parsley and serve with crusty bread.