Cabbage Cakes

Ingredients 3 cups loosely packed, thinly sliced red or green cabbage 1 large egg, lightly beaten 1 tablespoon milk 2 tablespoons sour cream 2 tablespoons flour 1/4 cup minced chives Directions Steam cabbage until tender; drain well in colander. In mixing bowl, beat together egg, milk, sour cream, and flour. Stir in cabbage and chives. […]

Kohlrabi Soup

Ingredients 1 1/4 lbs. kohlrabi, peeled, diced 6 tablespoons extra-virgin olive oil 1 white onion, chopped 4 oz. bacon, in one piece 1 carrot, chopped 3 garlic cloves, chopped 2 large potatoes, diced Salt and pepper Directions Heat 3 tablespoons of the oil in a saucepan, add onion and bacon and cook over a low […]

Greek Salad Sandwich with Cucumber & Basil

Ingredients 12 oz. small tomatoes, cored, halved, thinly sliced 6 cups spinach leaves, stems trimmed 1 1/2 cups thinly sliced cucumber 1 cup crumbled feta cheese (about 4 ounces) 1/3 cup coarsely chopped pitted black brine-cured olives 16 large fresh basil leaves, thinly sliced 1/4 cup olive oil 5 teaspoons fresh lemon juice 1 large […]

Basil-Lemon Sauce

Ingredients 10 large fresh basil leaves (about 1 cup loosely packed) Zest and juice of 2 lemons 1/2 cup extra virgin olive oil 1 tablespoon maple syrup Directions Combine basil, lemon zest and juice, oil, and maple syrup in a blender. Puree and transfer to a jar with a tight-fitting lid. Keeps in the refrigerator […]

Pita Bread Salad with Cucumbers, Tomatoes & Herbs

Ingredients 1 medium cucumber, peeled, seeded, cut into small dice Salt and ground black pepper 4 pita breads, 6-inch size, several days old, torn into 1/2-inch pieces 1 pint cherry tomatoes, chopped 6 scallions, trimmed, sliced thin, including 2-inches of green 1/4 cup minced fresh mint leaves 1/4 cup minced fresh cilantro or parsley leaves […]

Pasta & Grilled Peppers

Ingredients 3 large whole sweet peppers 1 pound of bow-tie (farfalle) pasta 5 tablespoons olive oil 2 teaspoons fresh lemon juice 1 1/2 cups cooked, drained chickpeas 1 cup diced salami, mortadella or pepperoni 1/2 pound fresh diced mozzarella 1/3 cup torn basil leaves Salt and pepper to taste Directions Grill peppers uncovered, until soft, […]

Green & Gold Squash Pie

Ingredients 1 unbaked, 10-inch pastry shell 2 medium zucchini, thinly sliced 2 medium yellow squash (or patty pan), thinly sliced 1/2 medium onion, sliced 1 medium tomato, peeled, chopped 1 medium green pepper, finely chopped 1 large clove garlic, minced 3/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried basil (or 1 1/2 teaspoons fresh […]

Chicken Asparagus Gratin

Ingredients 2 boneless, skinless chicken breast halves, cut into bite-size pieces 1 lb. asparagus, trimmed and cut into 1? pieces 8 button mushrooms, quartered 1 tablespoon olive oil 3/4 teaspoon salt, divided 1/2 teaspoon ground black pepper, divided 3 scallions, chopped 4 tablespoons butter 6 tablespoons all-purpose flour 2 cups 2% milk, divided 1 cup […]

Sautéed Zucchini

Ingredients 2 tablespoons olive oil 4 medium zucchini, thinly sliced 2 cloves garlic, finely chopped 1 tablespoon fresh marjoram or oregano, chopped 1/2 teaspoon salt 1/4 teaspoon pepper Directions Heat half the oil in large skillet over medium-high heat. Add half the zucchini and cook, stirring only occasionally, until golden brown, 10 to 12 minutes. […]

Roasted Vegetables with Vinaigrette

Ingredients 6 medium beets, ends trimmed 6 medium carrots, peeled 2 large fennel bulbs 4 tablespoons extra-virgin olive oil 1 1/4 teaspoons kosher salt 1/2 teaspoon black pepper 1 tablespoon honey 1 tablespoon Champagne vinegar or white vinegar 1/4 cup fresh flat-leaf parsley leaves, chopped Directions Heat oven to 400°. Wrap each beet in a […]

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