Ingredients:
¼ cup walnuts, lightly toasted
1 pound summer squash, cut into julienne with a knife or mandoline
2 tablespoons olive oil
sea salt
fresh ground black [pepper
3 tablespoons fresh chopped marjoram, basil, or parsley
¾ pound fedelini (or your choice of pasta) – optional
freshly grated Parmesan cheese
Directions:
1. Preheat oven to 350 degrees and lightly toast the walnuts on a baking sheet for 8-10 minutes. Let cool, then coarsely chop.
2. Trim ends from the squash and julienne the squash. In a heavy pan, add 2 tablespoons olive oil and add the julienned squash. Saute over medium-high heat, tossing until tender and lightly browned. Season with sea salt and pepper. Stir in the herbs.
3. Optional – if you want to serve this with pasta –
1. Bring a pot of salted water to a boil and add the pasta. Cook according to the package. Drain and reserve some of the cooking water.
2. Toss the noodles with the seasoned squash and add a splash of cooking water. Add the toasted walnuts and toss to combine.
Taste and correct the seasoning, and add more pasta water if needed. Plate and garnish with the freshly grated Parmesan cheese.
Broccoli is a member of the cabbage family of anticancer vegetables. It is rich in carotene, a nutrient believed to help prevent cancer. One cup of broccoli has 2½ times the RDA for vitamin C. It is one of the best sources of calcium, and it contains no fat. Containing potassium, it helps with keeping your blood pressure healthy. This is a simple, easy soup, delicious and easy. Hope you enjoy it as much as I do.
Ingredients:
1 tablespoon olive oil
¾ pound broccoli, chopped
1 large potato, chopped
1 leek, cleaned and chopped
2 shallots, chopped
2 cups stock of choice
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon curry powder
2 teaspoons Dijon mustard
1 cup milk or milk substitute
1/3 cup cheddar cheese
Directions:
1. Heat oil in a large heavy-bottom pot. Add broccoli, potato, leek, and shallots and sauté, stirring frequently, over medium-high heat for about 5 minutes.
2. Add 1 cup stock along with thyme, oregano, and curry, then cover and simmer until vegetables are very tender, about 30 minutes. Stir occasionally.
3. Let the soup cool, then pour it into a food processor blender along with the mustard and process until it is a smooth puree (don’t over process or the potato will become gummy).
4. Pour the puree back into the pot and add the remaining stock, milk, and cheese and heat slowly, stirring to blend well. When the cheese has just melted, it’s ready to serve hot.
Makes about 1 quart
The meaty flavor of the fresh fava beans marries well with the spicy heat of the jalapeno chilies.
Ingredients:
4 pounds fresh fava beans, shelled
1 teaspoon sea salt
1 tablespoon heavy cream
1 tablespoon fresh chopped mint
1 teaspoon pepper
1 package wonton wrappers
4 jalapeno chilies, seeded, and thinly sliced
oil for light frying (See # 5 below if you want to steam the wontons)
Directions:
1. Place the fava beans in a saucepan and add water to cover and add the salt. Bring to a boil and cook until very tender, about 5 minutes. Drain and rinse with cold running water to halt the cooking. Using the tip of a knife, slit the skin surrounding each bean and slip it off. Transfer the peeled beans to a food processor or blender. Add cream, mint, and pepper and puree until smooth.
2. Lay a wonton wrapper on a flat surface and place 1 tablespoon of the mixture in the center. Top with a jalapeno slice. Dip a finger in cold water and run a bead of moisture around the edge of the wrapper. Fold into a triangle and press the edges to seal. Repeat until all the puree is used, placing the filled wontons on a piece of wax paper (leftover wonton wrapper a can be wrapped and refrigerated for up to 2 weeks).
3. Pour oil into a wok or deep saucepan to a depth of 4 inches. Heat oil to 350 degrees on a deep-fat frying thermometer. When the oil is hot, add a few wontons and fry until golden brown, 2-3 minutes. Using tongs or a slotted spoon, transfer to a paper towel to drain; keep warm. Fry the remaining wontons in the same manner.
4. Transfer the wontons to a platter and serve hot or at room temperature.
5. If you don’t want to fry the wontons, you can steam them either in a bamboo steamer or a basket steamer. Place the wontons in the steamer with water in the bottom, cover and stem on medium-high heat until the wontons are tender, about 10-15 minutes.
Makes 24 wontons – serves 6-8
Ingredients:
2 cups cooked broccoli chopped into bite-sized pieces (steam the broccoli until barely tender, about 5-8 minutes, steam it longer for a softer texture)
¾ cup cheddar cheese (I use sharp cheddar)
3 eggs
1½ cups milk or light cream (I use ½ and ½)
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Directions:
1. Preheat the oven to 350 degrees. Butter a 1½ quart dish, put the chopped broccoli into it, and sprinkle with the cheese.
2. Beat the eggs lightly and stir in the cream, salt, and pepper. Stir into the broccoli-cheese mixture.
3. Put the baking dish in a shallow pan with hot water halfway up its sides. Bake for 45-60 minutes, or until the custard is set.
Serves 6
Ingredients:
For the Dressing:
2 head green garlic
olive oil
juice of 1 lemon (about ¼ cup)
2 teaspoons Dijon mustard
½ teaspoon sea salt
For the Salad:
1 bunch kale
¼ cup coarse fresh breadcrumbs
1 tablespoon olive oil
3 tablespoons finely grated Parmesan cheese
Directions:
1. Preheat oven to 400 degrees.
2. Remove the outer layer of the garlic bulbs. Chop off the greens.
3. Drizzle a little olive oil on the garlic. Wrap the garlic in parchment paper then aluminum foil tightly so that it is sealed. Roast for about 20 minutes, until the clove is soft to the touch. Remove from the foil and allow to cool.
4. When cool enough to touch, add the cloves to the food processor. Puree the garlic with the lemon juice, mustard, salt, and 1/3 cup of the olive oil. Taste and add more olive oil as necessary to reach the consistency you like. This should be a thick dressing-much like Caesar.
5. While the garlic roasts, remove the thick stalks from the center of the kale. Pile the leaves on top of one another and roll into a cigar. Cut the kale into thin strips.
6. Toss the breadcrumbs together with the olive in a small bowl and spread in even layer on a parchment paper-lined baking sheet. Toast in the oven until golden brown and crisp, about 5 minutes.
7. In a large mixing bowl, toss the kale together with the vinaigrette. Add 2 tablespoons Parmesan and toss again. Divide among 4 plates and top with the breadcrumbs and remaining breadcrumbs and remaining Parmesan.
Serves 4
For a little less heat omit the chilies or mustard seeds.
Ingredients:
2 tablespoons ghee or oil of choice
1 bunch scallions, coarsely chopped
½ teaspoon crushed red pepper flakes
2 small bulbs of green garlic, finely chopped
2 teaspoons yellow mustard seeds
2 bunches chard, stems cut off and chopped finely, leaves cut into bite-sized pieces
sea salt and fresh cracked black pepper
Directions:
1. Heat ghee or oil in a large skillet over medium-high heat. Add scallions, chilies, mustard seeds, and garlic. Cook, stirring often, until garlic begins to brown and the mustard seeds begin to pop, about 1 minute. Add chard to the skillet by handful, allowing it to wilt between additions.
2. Cook, tossing often, until chard is tender, about 5-8 minutes. Season with sea salt and pepper to taste.
Serves 6
Beets are a great source of the B vitamin folic acid, and give the soup a lovely magenta hue, while buttermilk smooths it and adds a pleasing tang.
Ingredients:
1 tablespoon oil of choice
1 medium onion, coarsely chopped
1 pound potatoes, peeled or not, coarsely chopped
1 pound beets, peeled and coarsely chopped
1 tablespoon sweetener
1 teaspoon sea salt
½ teaspoon dill seed
1 pint strawberries, hulled
2½ cups buttermilk
2 teaspoons lemon juice
¼ teaspoon white pepper (ok to use black if you don’t have white)
dill sprigs for garnishing, if desired
Directions:
1. Heat oil in a large saucepan or soup pot. Add the onions and cook over medium heat, stirring frequently, until it begins to soften, about 5 minutes. Add 2 cups of water and the potatoes, beets, sugar, salt, and dill seed. Cover the pot and cook over medium-low heat until the vegetables are tender, 20-25 minutes.
2. In a food processor or blender, puree the vegetables mixture with the strawberries in batches if necessary, pulsing until smooth. Refrigerate for at least 1 hour or until cold (this recipe can be made to this point up to 2 days before serving).
3. Whisk in the buttermilk and season with the lemon juice and pepper. Serve the soup cold and garnished with dill sprigs if desired.
from an undated Bon Appetit clipping
Ingredients:
2 lbs. strawberries, halved if large
1 lb. rhubarb, cut into 3/4-inch pieces
3/4 C sugar
3 tbsp. minced crystallized ginger
1 tbsp. fresh lime juice
3/4 tsp. grated lime peel
Directions:
Place 1 1/2 lbs. strawberries and rhubarb in medium pot. Mix in sugar, ginger, lime juice and peel. Cook over high heat until sugar dissolves, stirring often. Boil 4 minutes, stirring often. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat. Stir in remaining strawberries. Cool. Chill until cold, at least 1 hour and up to 1 day. Serve over a nice buttery pound cake or vanilla ice cream for dessert, or over plain yogurt with a side of toast for breakfast!
makes about 5 cups
Ingredients:
1/3 C water
2/3 C sugar
2 pints ripe strawberries, rinsed & hulled
Directions:
Bring water and sugar to a boil in a saucepan over medium heat, stirring constantly. Remove from heat and let cool. (This makes 1 cup; it may be refrigerated up to 2 weeks.) Puree the strawberries in a food processor. Stir in the syrup. Transfer mixture to an ice cream maker and freeze according to manufacturer’s instructions.
makes 4 servings
This was a solstice recipe, but no member name was written on it, so we don’t know who to credit this to!
Dry ingredients:
2 C flour
1 ½ C uncooked rolled oats
¾ C sugar
3 ½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
Wet ingredients:
1 ½ C milk or soymilk
¾ C butter or soy butter, melted
2 eggs, beaten
1 ½ tsp. vanilla
2 C chopped fresh strawberries!
Directions:
Preheat oven to 400 degrees. Grease or line 18 regular-size muffin cups. Mix wet and dry ingredients separately, then combine just until all is moistened (do not overmix). Gently fold in strawberries. Spoon batter into prepared muffin cups, filling until almost full. Bake 15 – 17 minutes or until toothpick inserted in centers comes out clean. Remove from pans and cool 10 minutes on wire racks.