1 cup chopped onion
4 cloves garlic, chopped
2 cups chopped zucchini
¼ cup olive oil
2 Tbs Balsamic vinegar
1 chopped basil
1 cup diced tomatoes
Oregano
Salt
Pepper
¼- ½ cup grated Parmesan cheese
In a large sauté pan heat the oil and cook the garlic and onion until the onions are translucent. Add the zucchini, oregano, tomatoes and season with salt and pepper. Cook until zucchini is tender. Add basil and Balsamic vinegar. Stir in Parmesan cheese and serve.
1 14 oz. can light coconut milk
½ tsp. kosher salt
1 cup black quinoa
3 medium kohlrabi, peeled
2 green oions, thinly sliced
¼ cup cilantro
1 jalapeno pepper, minced
2 Tbs. lime juice
2 tsp. grated fresh ginger
½ cup roasted cashews
¼ cup unsweetened grated coconut
Place 1 ½ cups of coconut milk in a saucepan, reserving the remainder for the dressing. Add 1 cup of water and the salt and bring to a simmer. Add the quinoa, reduce the heat to medium low and simmer until half the liquid is absorbed (about 15 minutes). Cover and simmer until all the liquid is absorbed and the the quinoa is tender (about 10 minutes) Transfer the quinoa to a large bowl and let stand until cooled to room temperature. Cut the kohlrabi into matchsticks and add to the quinoa along with the green onions, cilantro, and jalapeno (or red pepper flakes). In a small bowl, stir the remaining coconut milk, lime juice and ginger to blend for the dressing. Pour the dressing over the salad and toss to combine. Stir in the cashews and grated coconut and serve. From Salad For Dinner by Jeanne Kelley
ARUGULA PESTO SAUCE
3 cups packed arugula, washed and spun dry
1/3 cup toasted pine nuts, cooled
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 large garlic clove, chopped
3 tablespoons olive oil
1/4 cup hot water plus additional if desired
In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
ORANGE & RADISH SALAD
2 navel oranges
1/4 packed cup radishes, very finely sliced (use a mandoline, if you have one)
1/8 teaspoon salt
Freshly ground black pepper
1/8 teaspoon ground roasted cumin seeds
1/16 teaspoon chili powder
2 small sprigs of fresh cilantro or mint
For the radishes:
1/2 teaspoon lemon juice
Freshly ground black pepper
Generous pinch of salt, or to taste
1/8 teaspoon ground roasted cumin seeds
A few sprinkles of chili powder
Peel the oranges in such a way that you remove all the white pith. Slice off a good chunk of the top and bottom (I just eat these bits) and cut the remainder crosswise into circles 5 inch thick. Set aside in a single layer. Put the sliced radishes into a bowl and set aside. Half an hour before you eat, sprinkle the oranges with the salt, pepper, cumin, and chili powder as evenly as you can. Just before you eat, sprinkle the radishes with the lemon juice, pepper, salt, cumin, and chili powder. Toss lightly. Lay half the orange slices on a salad plate. Put half the sliced radishes to one side of them and garnish with a sprig of coriander or mint. Serve immediately. From Vegetarian India by Madhur Jaffrey,
Rinse the chickpeas in cold water and drain. Trim the fennel, halve it, and slice thinly cross wise. Chop tomatoes. In a soup kettle over low heat, warm the oil. Add the onion, garlic, and the 2 tbsp. of parsley; cover and cook gently, stirring occasionally, until vegetables are lightly browned, about 5 minutes. Remove the cover, add the fennel bulb and leaves and the potato and sauté for an additional 10 minutes. Add tomatoes, salt and pepper, and then the chickpeas and boiling water. Stir well, cover, and cook for 10 minutes over medium heat. Add the pasta and continue to simmer, uncovered, stirring occasionally, until the pasta is just tender. Correct for salt and pepper. Remove from heat and stir in the 1 tsp. parsley and the 1/4 cup cheese.
From The Vegetarian Table: Italy.
Peel and roughly chop zucchini, reserving ½ a zuke to slice into paper-thin slices. Melt butter, cook onions or shallots until wilted. Add chopped zucchini, broth, cumin and chili powder. Bring broth to a boil, whisk in corn meal. Cook until soft. Puree. Before serving, reheat and thin if necessary with water. Whisk in half of the sour cream, garnish with zuke slices. If you wish, this can be served cold, chilling instead if reheating. Serve remaining sour cream at table as a garnish.
We triple this for a family of 6.
Throw all ingredients in a soup pot until zucchini wilts and onion is transparent. Maybe 20 min. Throw it all in a blender, until smooth. Serve warm. YUM!!!
Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Combine zucchini and onion in a large bowl; pour hot vinegar mixture over vegetables. Cover and let stand at room temperature 3 hours. Chill 8 hours before serving. Note: Store, covered, in refrigerator up to 1 month.
Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini in your hands (or wring in a towel) to remove excess moisture. This step is important to insure that the fritters hold together when cooked. Peel and finely chop the garlic. Chop 1 Tbs. chives and grate the lemon zest. Lightly beat the egg. In a large bowl, mix zucchini, garlic, chives, lemon zest, potato starch and the egg. Heat the olive oil in a sauté pan over medium heat. For each fritter, spoon a generous Tbs of batter into the pan. They will look like little pancakes. Turn them over after about three minutes or when golden. Cook two more minutes on the other side. Drain on paper towel.
Serves 4.
From Chez Panisse Vegetables by Alice Waters.
Preheat the oven to 350 degrees. Grease and flour two 8-inch loaf pans.
In a large bowl, beat together the eggs, sugar, oil, yogurt, and vanilla. In a separate bowl, mix the flower, cinnamon, soda, salt and baking powder. Add to the first mixture and stir until blended. Fold in the zucchini and walnuts. Pour into the prepared pans and bake for 45 minutes or until the loaves shrink slightly from the sides of the pans. Cool in the pans for 10 minutes, then turn out onto a rack. VARIATION: For 1 cup zucchini, substitute ½ cup grated carrot, 1 large apple, finely chopped, and 1 Tbs. fresh orange zest. Makes 2 loaves.
From The Junior League Centennial Cookbook.
Pumpkin Ridge Gardens 