Category Archives: Recipes

Broiled Summer Squash with Parmesan Cheese

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A great way to use these early tender summer squash is to broil them with parmesan cheese.  We’ve been doing this for our kids and they love it (of course we’ve been using the squash they grew in their own gardens, so they are more willing to eat them!)

We first slice the squash length-wise into two or three slices.  These are then steamed for only a minute or two to begin cooking them.  We then place them cut side up on a baking sheet, brush with olive oil, sprinkle with herbed bread crumbs, top with grated parmesan and grill until the cheese starts to brown.  They make a nice appetizer or side dish.

Broccoli with Toasted Hazelnuts and Pancetta

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  • 2 Heads broccoli
  • 6 tablespoons olive oil
  • 3 cloves garlic
  • ½ cup toasted hazelnuts, chopped fine
  • 2 tsp. grated lemon zest
  • 1/3 Lb. pancetta or bacon; cooked and crumbled
  • salt and black pepper

Cut broccoli into florets and steam until crisp-tender. Drain and set aside.  Heat the olive oil in a large skillet, add the garlic and sauté for 5 minutes.  If desired, you may remove and discard the garlic cloves.  Add the broccoli and toss in the oil.  Stir in the hazelnuts, lemon zest and pancetta or bacon.  Season to taste with salt and pepper.  Serve immediately.

From Cold-Weather Cooking by Sarah Lee Chase.

Broccoli and Sweet Pepper Sauté

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A quick and tasty side dish can be made by slicing one red pepper into strips and sautéing it in 1 Tbs. olive oil and 1 Tbs. butter with a clove of minced garlic.  After five minutes, add a head of broccoli florets and thinly sliced broccoli stems.  Sprinkle with 1 Tbs. of Balsamic vinegar, cover and steam until broccoli is dark green.  Season with salt and pepper to taste and serve.

Braised Leeks

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Trim the leeks, but keep whole.  If you have a particularly long leek, cut into 6-8 inch sections, treating each section as a whole leek.  Split down one side to within 1 inch of the base.  Rinse under lukewarm water to clean.  In a heavy bottomed pan, melt 2-3 Tbs of butter (or use equivalent in olive oil).  Roll the leeks around in the butter or oil until they are well coated and cook until slightly browned.  Add stock or water to half cover the leeks and bring to a boil.  Reduce the heat and continue to simmer until the base can be easily pierced with a knife.  Drain off any remaining liquid and serve with a cream sauce or tomato sauce (either of which can be made with the left over braising liquid).

From The Victory Garden Cookbook.

Braised Lentils with Greens and Bacon

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  • 1 ½ lb. greens
  • 1 bay leaf
  • 4 c. low-sodium chicken broth
  • 1 ½ c. French lentils
  • 5-6 slices bacon
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • salt
  • 6 cloves garlic, thinly sliced
  • 1 Tbsp. paprika
  • ½ c. dry red or white wine
  • 1 ½ Tbsp. fresh thyme leaves
  • sugar to taste
  • black pepper
  • sherry vinegar or lemon juice to taste

Bring 4 quarts of salted water to a boil. Remove greens from thick stems. Coarsely chop greens and finer stems. Finely chop the coarse stems and set aside. After rinsing leaves, add them to boiling water and cook until tender, about 4 minutes. Immediately drain greens and transfer to a bowl of cold water. Once greens have cooled, squeeze firmly to remove excess liquid. Set aside. Meanwhile, add bay leaf to chicken stock and bring to a boil in a medium saucepan. Add lentils and simmer until tender, 30-40 minutes, stirring occasionally. Remove from heat.

Cut bacon crosswise into 1/3-inch-wide pieces. Brown the bacon in large Dutch oven over medium heat. Transfer pieces to paper towel-lined plate and set aside. Discard all but 2-3 Tbsp. rendered fat; add stems, onion, carrot and large pinch of salt. Cook, stirring occasionally, until very soft, about 10 minutes. Add garlic and continue to cook until vegetables begin to brown and stick to pan. Add paprika and cook, stirring constantly, until aromatic and toasted, about 1 minute. Add wine, thyme and large pinch of sugar; cook until liquid has evaporated, 1-2 minutes. Stir in lentils and bring to a simmer. Reduce heat to low, cover pot, and cook until flavors have blended, about 20 minutes.

Stir in cooked chard leaves, adjust seasonings with salt, pepper, sugar and sherry vinegar or lemon juice to taste. Serve immediately, garnished with reserved bacon.

From Foodday.

Braised Fennel with Diced Vegetables

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  • 2 large fennel bulbs
  • 1 Tbs. chopped fennel greens
  • 1 carrot, finely diced
  • 1 small onion, finely diced
  • ¼ tsp. dried thyme
  • 1 bay leaf
  • salt and pepper
  • ½ c. dry white wine
  • 1 Tbs. butter

Keeping the root end of the fennel bulb intact, halve each bulb lengthwise.  Heat the oil in a large skillet, add the diced vegetables and herbs, and sauté over medium-high heat until the onion begins to color.  Move the vegetables to one side of the pan and add the fennel bulbs, cut sides down.  Spoon the vegetables over and around them, season with salt and pepper and pour in 1 cup of water.  Lower the heat to medium, cover and cook until the liquid has evaporated, 10-12 minutes.  Give the diced vegetables a stir and add ½ cup of water.  Cover and cook until the fennel is tender-firm when pierced with a knife, 15 to 20 minutes.  By this time it should be nicely browned on the bottom.

Remove the vegetables and the fennel to a serving dish, placing the fennel cut side up.  Return the pan to the heat, add the wine and butter, and scrape up the caramelized bits from the bottom of the pan.  When the wine and butter have reduced by half, add fennel greens, taste for salt, and season with pepper.  Spoon the sauce over the fennel and serve.

Serves 2 to 4.

From Vegetarian Cooking for Everyone by Deborah Madison.

Braised Carrots

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  • 1 Tbsp. extra-virgin olive oil
  • 1 lb. carrots (about 5-6)
  • 6 cloves garlic
  • 2 c. drained, seeded, chopped canned tomatoes
  • ¼ c. fresh mint
  • 3 slices lemon, plus juice from the rest of the lemon
  • 1 Tbsp. sugar
  • ¾ tsp. kosher salt
  • ½ tsp. anise seed
  • ¼ tsp. ground cumin
  • Freshly ground black pepper to taste

Peel and chop carrots lengthwise into 5×1/2×1/2-inch sticks.  Put oil and carrots in a heavy skillet.  Cook over high heat, stirring often and scraping the browned bits with a wooden spoon, until the carrots have browned nicely, about 10 minutes.  Add garlic, tomatoes, mint, lemon slices, sugar, salt, anise and cumin; mix well.  Cook until bubbling vigorously, then reduce heat to low.  Cover and cook for 20 minutes.  Stir, turning the carrots.  Cover and cook until the carrots are very soft, 20 minutes more.  Add lemon juice and season with pepper.  Serve hot or at room temperature.  Serves 4. From Eating Well Feb./Mar. 2006.

Braised Beet Greens

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  • 1 pound beet greens (beet tops)
  • 1 small onion, chopped fine
  • 1 tablespoon olive oil or butter
  • salt and pepper
  • flavorful vinegar

Heat oil or butter in large skillet. Add chopped onions and cook until soft, about 5 minutes. Add greens to onions, stir to coat with oil and lightly salt and pepper. When greens wilt down add 1/4 cup water or broth. Cover and cook until tender – the time will depend on the age of the greens: a minute or two for very young greens, 5 minutes or more for older, tougher ones. Taste to test. Uncover and cook for a minute or two to evaporate moisture. Serve warm, sprinkled with your favorite vinegar.

Bow Ties with Broccoli Pesto

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  • 1 lb. broccoli flowerets (about 7 cups)
  • 2 or 3 cloves garlic
  • ½ c. grated Parmesan
  • 3 Tbsp. olive oil
  • 1 ½ tsp. sesame oil
  • ½ tsp salt
  • 12 oz dried bow tie pasta (farfalle)
  • 1-2 Tbsp. seasoned rice vinegar
  • 1 small tomato, chopped

In a large pan, bring 8 cups water to a boil over medium high heat. Stir in broccoli and cook until just tender to bite (about 7 minutes). Immediately drain broccoli, immerse in ice water to cool, then drain again. In a food processor or blender, combine a third of the broccoli with garlic, cheese, olive oil, sesame oil, salt and 3 Tbsp. of water. Blend until smooth. Scrape down side of container, add half of remaining broccoli, blend until smooth, then repeat with the remaining broccoli. In a large pan, bring about 3 quarts of water to a boil, stir in pasta and cook until just tender to bite, 8-10 minutes. Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add pesto and mix gently but thoroughly. Garnish with tomato and serve immediately. Serves 4. FromLow-fat Vegetarian Cookbook from Sunset Books 1995.

Bouquet Garni

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  • 1 sprig parsley
  • 1 sprig chervil
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 sprig thyme

Tie fresh herbs together with kitchen thread or put dried herbs into a small piece of cheesecloth and tie into bag form. Add to ingredients as directed in recipe. Remove before serving.