2 medium onions

4 Tbs. butter

4 large potatoes, diced

1/2 cup sorrel leaves, packed

1/2 cup spinach leaves, packed

1/2 cup parsley, packed

2 cups stock

1/2 cup white wine

1 tsp. salt

2 cups half-and-half

1. Sauté onions in butter in large saucepan over medium heat for 5 minutes.  Add potatoes, lower heat, and cook until tender.  Add sorrel, spinach, and parsley.  Add hot stock and simmer for 10-15 minutes. 

2. Remove from heat and add wine and salt.  Puree in blender (or use a hand blender) until smooth.  Add half-and-half and reheat to serve.  If serving soup chilled, add half-and-half just before serving.

Salad: 1 tsp. peanut oil

1/2 cup skinned, raw peanuts

1 large carrot

4 cups sliced Napa Cabbage

2 cups sliced lettuce leaves

3 garlic tops

1/4 cup chopped dill

2 Tbs. chopped mint leaves

Optional: 2 Tbs. chopped basil or cilantro

Dressing: 1/2 jalapeno chili, finely diced

1/4 cup rice vinegar

1 tsp. sugar

1/4 tsp. salt

1/4 cup peanut oil

1. Heat the peanuts in the oil over medium-low heat, shaking pan occasionally, until lightly browned.  Blot with a paper towel and set aside.

2. Use a vegetable peeler to remove long strips on the carrot until you reach the core.  Discard the core.

3. Combine the cabbage, lettuce, and carrot with everything except the nuts.  Whisk the dressing together and toss with the greens.  Add the peanuts just before serving.

10 medium beets, rinsed, tops trimmed

1 cup water

2 Tbs. butter

1 tsp. garlic

1/4 cup chopped fresh chives

1 Tbs. minced fresh parsley

2 tsp. minced fresh tarragon

2 Tbs. red wine vinegar

*you can substitute other herbs if you wish

Preheat oven to 375°.  Arrange beets in a single layer in baking dish.  Add 1 cup of water.  Cover and bake until beets are tender when pierced with a fork, about 1 hour.  Cool beets.  Peel and cut into 1/2 inch wedges.  Melt butter in large skillet over medium heat.  Add garlic and sauté 1 minute.  Add beets and stir until heated.  Mix in chives, parsley, and tarragon, then vinegar.  Season with salt and pepper.

1 bunch scallions

2-3 garlic tops

2 tsp. oil

2 Tbs. flour

5 cups water or stock

3 large or 6 small beets with greens

1 potato and 1 carrot or 2 carrots

1/2 small cabbage

1 bay leaf

1/4 cup chopped fresh parsley

1 1/2 tsp. salt and 1/4 tsp. pepper

1 tsp. honey

2 Tbs. tomato paste

sour cream or yogurt

Chop onion and garlic tops.  Heat oil; add onion and garlic and sauté until translucent and browning.  Stir in flour and cook gently 1 minute.  Slowly stir in stock or water and bring to boil.  Grate beets (reserve greens), potato, and carrot.  Add to pot simmer 10 minutes.  Slice cabbage and chop beet greens.  Add to pot with bay leaf, parsley, salt, pepper, honey, and tomato paste.  simmer until all vegetables are tender.  Remove bay leaf.  Serve hot or cold with a dollop of sour cream or yogurt on top. 

Makes about 10 cups.

1/4 cup olive oil

1 large onion, thinly sliced

2 bay leaves

1/2 tsp. each thyme, red pepper

       flakes, and basil

1 green pepper, diced

3 large tomatoes, seeded and chopped

2 cups sliced okra

1/2 cup water

3/4 tsp. salt and 1/2 tsp. pepper

Kernels from 4 ears of corn (2 cups)

In a heavy skillet over medium-high heat, heat oil and add onions, bay leaves, thyme, red pepper flakes, and basil.  Cook and stir until onions are limp.  Add green pepper and cook until onions are translucent.  Add tomatoes, okra, water, salt and pepper.  Reduce heat and simmer uncovered 15 minutes, stirring occasionally.  Add corn and cook 5 minutes.  Serve hot. 

Makes about 6 servings.

1 cup cannellini or navy, soaked

Salt & Pepper

1 large onion, finely diced

1 bunch kale, leaves stripped from

        stem and slivered

1 small cabbage, quartered, cored,

        and chopped

2 garlic cloves, minced

1/2 cup parsley

2 Tbs. olive oil, plus extra to finish

1. Drain the soaked beans, put them in a pot and cover with cold water.  Bring to boil, add 1/2 tsp. salt, then lower heat and simmer, partially covered, until the beans are tender, about 1 hour.

2. While the beans cook, chop all the vegetables.  Warm olive oil in a heavy skillet.  Add the onion and cook until soft.  Add kale, cabbage, garlic, parsley, and 1 tsp. salt.  Cook covered with the heat low until veggies are soft, about 30 minutes.

3. When the beans are done, add them, along with a cup or two of their liquid, to the veggies.  Simmer until greens are completely tender.  Season with salt and pepper and drizzle with olive oil.

1 Tbs. olive oil

1 Tbs. butter

1/2 lb. thick cut sliced smoked

           turkey, diced

1 medium onion

8 cups mixed greens, coarsely chopped

salt and pepper

2 Tbs. cider vinegar

2 tsp. sugar

a few dashes of hot sauce

1 to 1 1/2 cups of beer or stock

Heat a large skillet over medium heat.  Add olive oil and butter.  When butter melts, add turkey and caramelize, a few minutes on each side.  Add onions and cook 3-4 minutes more.  Wilt greens into the pan and season with salt and pepper.  Cook and toss the greens a minute or 2 more then add the vinegar, sugar, and hot sauce.  Cook off vinegar for a minute then add the beer or stock, enough to coat the pan and loosen up the greens in liquid.  Reduce heat to medium-low and simmer 10-15 min.

1 small onion

3 small potatoes

1 lb. sunchokes

1 celery rib or carrot

2 Tbs. salad oil

6 cups stock or water

salt & pepper

2 bay leaves

milk or cream to thin

2 garlic cloves

4 garlic tops, or a few cloves

5-6 scallions

1 Tbs. olive oil

5 or so small squashes, any

   variety will work

1-2 medium potatoes

1 cup. Milk or Soymilk

4 cups water or stock

salt, pepper, fresh parsley

plain yogurt

(4 servings)

Sauté the garlic and the white part of the scallions in a large heavy pot.  Add chopped squashes and cook until slightly tender, 6-8 minutes.  Cube and boil potatoes until just done, then add them to squash.  Add water or stock and stir well.  Bring to a boil then reduce heat to low, adding milk, salt, pepper, and parsley to taste.  Remove from heat and then add the soup in small batches to a food processor or use a hand blender, if you have one, right in the pot.  Blend until creamy and transfer to another pot or serving dish.  Cover and refrigerate until ready to serve.  Use the green part of the scallions and the yogurt as garnish.  Serve with bread or salad for a cool summer meal on those hot days!

Raw beets and carrots

Salad oil and vinegar (or your favorite vinaigrette dressing)

Chopped fresh parsley

Honey (optional)

Scrub the beets and carrots, and grate them in equal amounts.  Mix in oil and vinegar in equal amounts (or your vinaigrette dressing).  Sprinkle with parsley and add a touch of honey for additional sweetness if desired.  Make as much or as little as you need!

3-4 medium cucumbers:

  any variety will work

1 small sweet onion

1 Tbs. canola or salad oil

2 Tbs. apple cider vinegar

1 Tbs. honey (or sometimes

   I use maple syrup)

Chopped basil or dill or

   chives or all of the above!

Salt and Pepper

Slice the cucumbers thinly.  Dice the onion or slice thinly, whatever you prefer.  Toss everything in a bowl and add herbs, salt, and pepper to taste.  Serve immediately. 

You can also add some fresh chopped tomatoes. 

This is a delicious, quick, and easy way to add a nice, cool salad to any meal.  If you are feeling creative, try some variations (and email them to me if they turn out particularly tasty!)

Your favorite pasta

Garlic

Fresh Basil

Cherry Tomatoes

Olive Oil

Shredded Parmesan

You can vary this recipe by adding sautéed mushrooms or other veggies and fresh mozzarella.  Get creative!

1 large eggplant

2 Tbs. vegetable oil

1 tsp. cumin seeds

1 medium onion, thinly sliced

1 clove minced garlic

1 tsp. grated ginger

1 Tsp. curry powder

1 tomato, diced

1/2 cup plain yogurt

1 finely chopped jalapeno pepper

1 tsp. salt

Place eggplant on a medium baking sheet.  Bake at 450 degrees for 20 to 30 minutes, until tender.  Remove from heat, cool, peel, and chop.

Heat oil in a saucepan over medium heat.  Add cumin seeds and onion.  Cook and stir until onion is tender.  Mix ginger, garlic, curry powder, and tomato into the saucepan, and cook about 1 minute.  Stir in yogurt.  Stir in eggplant and jalapeno pepper, and season with salt.  Cover, and cook 10 minutes over high heat.  Remove cover, reduce heat to low, and continue cooking about 5 minutes. 

Serve hot over rice or Indian bread (Naan).

1 bunch Swiss chard

2 Tbs. olive oil

1 medium diced onion

1 glove minced garlic

2 medium diced tomatoes

2 Tbs. red wine vinegar

2 tsp. sugar or honey

1/8 tsp. Tobasco sauce

1/4 cup chopped fresh basil

1/4 cup sour cream

Salt and Pepper to taste

Trim and chop chard, discarding tough stems.  In a large skillet, heat olive oil and add diced onions and garlic until softened.  Add and toss chard to coat the leaves.  Cover pan with a lid for 3-5 minutes until chard is wilted and tender.  Add tomatoes, red wine vinegar, sugar or honey, Tobasco sauce, and basil.  Heat for 2-3 minutes.  Remove from heat and add sour cream.  Salt and Pepper to taste.

1 lb. green beans

1 clove garlic

1 small onion

1 Tbs. olive oil

2 Tomatoes, peeled, seeded,

  and chopped

1 Tbs. each fresh basil and parsley

Salt & Pepper to taste

Cut beans into 1-inch lengths and set aside.  Sauté garlic and onion in olive oil in a skillet until soft.  Add tomatoes, salt, and pepper and cook 2 minutes.  Stir in basil and green beans.  Cover, reduce heat to low and simmer 3 minutes.  Remove from heat, stir in parsley and serve immediately.

1 bunch Red Mustard Greens

1 lb. boiling potatoes

2 Tbs. olive oil

1 large clove of garlic, thinly sliced

1/2 tsp. red pepper flakes

2 tomatoes, peeled and diced

Salt

Use this recipe with any leafy green

Cover potatoes with cold water, add salt, and bring to boil.  Cook until tender, about 25 minutes.  Drain and coarsely chop.

Trim and coarsely shop mustard greens.  Simmer greens in a large skillet until tender, then drain.  Return skillet to stove, add oil, garlic and pepper flakes.  Add greens, potatoes, and tomatoes.  Cook over medium heat, breaking up potatoes with a fork and mashing them into the greens to make a rough hash.  Add salt to taste and serve with a drizzle of olive oil.

1 medium winter squash

Pasta

Butter

Salt or Bragg's Liquid Aminos

Parmesan Cheese

Optional: greens

Slice winter squash in half length-wise, scoop out seeds, and place face-down on a baking sheet.  Add a little water to keep the flesh moist and bake until the flesh is tender, about 40 minutes.  (In the last 5 minutes of cooking you can flip the squash over and baste with butter or oil is you desire).

When squash is almost done, cook and drain your pasta.  Take squash out of oven and scoop out the flesh.  Mash with butter and salt.  Add the pasta and greens and mix well.  Top with Parmesan cheese.

2 Tbs. sesame oil

3-4 chopped garlic cloves

1/2 lb. mixed greens, coarsely chopped

1 Tbs. vinegar

2 Tbs. tamari or soy sauce

freshly ground pepper

Heat oil in a wok or large skillet to moderate heat.  Add garlic and sauté 2 minutes.  Remove garlic and set aside.  Sauté the greens until just wilted.  Remove from heat, and stir in vinegar, tamari, pepper, and garlic.  Serve immediately as a side or with rice.

1 tsp. minced garlic

Salt & Pepper

2 Tbs. chopped basil

2 Tbs. red wine vinegar

1 egg white

About 5 Tbs. olive oil

1 lb. eggplant

1 large Romaine head

12 cherry tomatoes, halved

1/4 cup grated Parmesan

Dressing: Mash garlic with 1/4 tsp. salt to make a paste.  Combine with basil, vinegar and egg white.  Whisk in 4 Tbs. olive oil and season with pepper.

Heat coals on grill.  Cut eggplant lengthwise into 4 thick wedges.  Brush each with olive oil and grill until tender, 3-5 minutes per side.  Cool to room temperature and slice into 3-inch strips.  Chop, clean, and dry lettuce.  Toss lettuce, eggplant, tomatoes, cheese, and dressing, in a large bowl.  Season with additional salt and pepper to taste.