Assorted/Mixed Vegetables

Alice Waters’ Ratatouille

Serves 6 to 8

  • 1 medium or 2 small eggplant, cut into 1/2-inch dice

  • 4 tablespoons olive oil, divided, plus more to taste

  • 2 medium onions, cut into 1/2-inch dice

  • 4 to 6 garlic cloves, chopped

  • 1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped

  • Pinch of dried chile flakes

  • 2 sweet peppers, cut into 1/2-inch dice

  • 3 medium summer squash, cut into 1/2-inch dice

  • 3 ripe medium tomatoes, cut into 1/2-inch dice

  • Salt to taste

  1. Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.

  2. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.

  3. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.

  4. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.

  5. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.

  6. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.

See the recipe in the share newsletter here:[UNIQID]



Caramelized broccoli & garlic scapes with Parmesan

adapted from The Vegetable Butcher

  • 3 lbs. broccoli, cut into florets with about 1 inch of stem, peel the stem and cut into rounds and reserve for a stir fry or soup
  • 10 garlic scapes, bud removed and cut into 2-in pieces
  • ¼ cup extra-virgin olive oil
  • ¾ teaspoon fine sea salt, plus extra as needed
  • freshly ground black pepper
  • 2 medium lemons, one zested and halved, one cut into 4 to 6 wedges (for serving)
  • 1/3 cup freshly grated Parmesan cheese
  1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Toss the broccoli and garlic scapes with the olive oil, ¾ teaspoon of salt and a few grinds of black pepper in a large bowl until well combined.
  3. Spread the broccoli and scapes on the baking sheet (reserve the bowl) and roast, turning the florets halfway through, until caramelized and partially browned, 25 to 30 minutes.
  4. Immediately transfer the broccoli and scapes back to the bowl, add the lemon zest, and squeeze the juice from 1 lemon half. Add half the Parmesan and toss to combine. Adjust the salt to taste. Transfer to a serving bowl and top with remaining Parmesan. Serve with lemon wedges.

See the recipe in the share newsletter here:[UNIQID]

Broccoli Rabe

Try this broccoli rabe recipe from smitten kitchen:

Pasta with Garlicky Broccoli-Rabe



Cabbage Slaw with Fruit, Mint and Ginger

I really love this salad. I have made it with mango and apple and both are delicious. I am guessing it would work with peaches, also. It is important to use fruit that isn’t too ripe, that will hold its shape and have a little tartness.

  • 1 firm, slightly under-ripe mango (or apple, or slightly under-ripe peach), diced
  • 1½ cups shredded red or green (or both) cabbage
  • 1 cup shredded carrot
  • ¼ cup sliced fresh mint leaves
  • ¼ cup lime juice
  • 2 tablespoons brown sugar (or maple syrup, or honey)
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 1 small fresh chile pepper, seeds removed and chopped
  • 2 garlic cloves, minced
  • 1 tablespoon grated or minced ginger
  1. Saute the olive oil, chile pepper, garlic and ginger together until fragrant and lightly golden.
  2. Stir together the lime juice, salt and sweetener.
  3. Mix vegetables and fruit with dressing and sauteed aromatics. Toss well and let sit for an hour or so for the the flavors to meld.

See the recipe in the share newsletter here:[UNIQID]

Roasted Cabbage with Walnuts, Parmesan and Balsamic

Adapted from Six Seasons: A new way with vegetables

  • 1 head savoy cabbage, quartered and cored
  • 4 tablespoons unsalted butter, at room temperature
  • kosher salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar or saba, plus more for drizzling
  • 2 garlic cloves, minced
  • extra-virgin olive oil
  • 1/3 cup walnuts, lightly toasted in a dry skillet, and chopped
  • 1/3 cup dried breadcrumbs
  • 1/3 cup freshly grated parmesan cheese, plus more for serving
  • juice of 1 lemon
  1. Heat oven to 475F
  2. Rub the cabbage quarters with the butter, season with salt and pepper and arrange on a rimmed baking sheet. Roast in a hot oven until it is browned and crisped around the edges and slightly softened in the center, 10 to 15 minutes.
  3. Sprinkle balsamic vinegar over the cabbage quarters and toss lightly to season them, trying to keep the quarters intact…though it is okay if the leaves start to separate.
  4. While the cabbage is still roasting, put the garlic in a small bowl and pour on ¼ cup olive oil. Add the walnuts, breadcrumbs and parmesan. Season generously with salt, pepper, and 2 tablespoons of the lemon juice. Stir to mix and then taste and adjust the seasoning__you’re making sort of a loose, sloppy salsa, which should be bright from the lemon, salty from the cheese and toasty and crunchy from the walnuts and breadcrumbs.
  5. Either leave the cabbage quarters intact or give them a rough chop. Arrange on plates or a platter and dress with walnut salsa. Drizzle on a bit more balsamic, a sprinkling of lemon juice, and a shower of grated cheese. Serve soon.

See the recipe in the share newsletter here:[UNIQID]

(Napa) Cabbage

Napa Cabbage Slaw with Carrots and Sesame

From Cooks Illustrated

“This slaw is best served within an hour of being dressed. Use the large holes of a box grater to prepare the carrots.”

  • 1/3 cup white wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon salt
  • 1 small head napa cabbage, sliced thin (9 cups)
  • 2 carrots, peeled and grated
  • 4 scallions, sliced thin on bias
  • ¼ cup sesame seeds, toasted
  1. Bring white wine vinegar to simmer in small saucepan over medium heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer white wine vinegar to large bowl and let cool completely, about 10 minutes. Wisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger and salt.
  2. When ready to serve, add cabbage and carrots to dressing and toss to coat. Let stand for 5 minutes. Add scallions and sesame seeds and toss to combine. Serve.

Napa Cabbage Slaw with Apple and Walnuts

Follow recipe above with following edits. Omit seame oil and increase vegetable oil to 4 teaspoons. Omit soy sauce and ginger. Substitute cider vinegar for rice vinegar. Decrease sugar to 2 teaspoons and increase salt to ¾ teaspoon. Substitute 2 celery ribs, sliced thin on bias and 1 grated Fuji apple for carrots. Substitute 3 tablespoons minced fresh chives for scallions and ½ cup walnuts, toasted and chopped fine for sesame seeds.

See the recipe in the share newsletter here:[UNIQID]


Turkish Carrot Yogurt Dip

from The Vegetable Butcher

Carrots, yogurt and walnuts make a great dip, especially good on some sort of flatbread. You can also swap 1-2 of the carrots for a smallish zucchini.

  • 4-5 medium carrots (10-12 oz. total)
  • ¼ cup olive oil
  • 1/3 cup finely chopped walnuts or pine nuts
  • ¾ teaspoon fine sea salt, plus extra as needed
  • 2 cups plain yogurt (greek or regular)
  • 2 garlic cloves, finely grated, pressed or crushed into a paste
  1. Heat the oil in a large skillet over medium-heat. Add a pinch of the carrots to the oil to test it: the oil is ready if the carrots sizzle. Add the remaining carrots and cook, stirring frequently, until they begin to soften, about 6 minutes.
  2. Add the pine nuts or walnuts and salt. Reduce the heat to medium and continue cooking, stirring occasionally, until the carrots are completely soft and browning and the nuts are golden, another 5 to 6 minutes. Stir in the garlic and cook until it is incorporated and fragrant, another minute. Let cool briefly to warm.
  3. Place yogurt in a medium sized-bowl. Stir in the warm carrot mixture, and season with salt to taste.
  4. Transfer the dip to a serving bowl, and drizzle the top with olive oil. The dip will keep, in an airtight container in the refrigerator for up to 5 days.

See the recipe in the share newsletter here:[UNIQID]

Burnt Carrots with Honey, Black Pepper, Butter and Almonds

from Six Seasons: A New Way With Vegetables

  • 1½ lbs. carrots, trimmed and peeled, but left whole (or cut in half lengthwise if really large)
  • extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons honey
  • ½ cup almonds, toasted (for a few minutes in the oven or in a dry skillet on the stovetop) and chopped
  1. Heat the oven to 475F
  2. Spread the carrots on a rimmed baking sheet, drizzle on a tablespoon or so of oil, and roll the carrots to coat them. Roast until they are very dark brown, even a bit burnt on the edges, but not fully tender, 10 to 12 minutes. (Leave the oven on but reduce the temperature to 300F).
  3. When the carrots are cool enough to handle, cut them on a sharp angle into ½-inch-thick slices and transfer to a large bowl. Add the vinegar, season with salt and lots of pepper, and toss to coat. Let the carrots sit for 5 minutes to absorb the vinegar.
  4. Spread them out on the baking sheet again, distribute the butter bits on top, and drizzle the honey over all. Roast until they are fully tender and the butter and honey are making a lovely mess, 5 to 7 minutes. Scrape everything into a serving bowl, taste, and adjust with more vinegar, salt or pepper. Top with the almonds. Serve warm.

See the recipe in the share newsletter here:[UNIQID]


Fennel with Parmesan Cheese
from The Victory Garden Cookbook

2 fennel bulbs
1/2 cup freshly grated parmesan cheese
3 Tbs butter
Salt and pepper

Wash and trim fennel bulbs and blanch or steam until tender but firm, 8-15 minutes.
Cool to touch and quarter, leaving a thin layer of the core to hold the fennel together, and arrange, cut side up, in a buttered 1 1/2 quart baking dish. Cover with grated cheese and dabs of butter; season with salt and pepper. Bake in a preheated 400 degree oven for 20-25 minutes or until the cheese is browned.

Fennel and Radicchio Salad

Insalata trevigiana is an Italian salad from the city of Treviso with radicchio and fennel topped by Gorgonzola cheese.


3 bulbs fennel

1 head radicchio

¾ c. walnuts

6 oz. gorgonzola

8 T. olive oil

3T. lemon juice

3T. balsamic vinegar

1T. honey

a few sprigs parsley




Cut off the fennel leaves and reserve for the garnish. Wash fennel, remove hard core and thinly slice the bulb. Put into a bowl. Wash and trim the radicchio, shred, but not too finely, and add to bowl. Roughly chop walnuts, dice Gorgonzola and add both to the salad. Roughly chop parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley. Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves.

See the recipe in the share newsletter here:[UNIQID]


Lemony Red Lentil Soup with Oregano, Feta and Greens (Serves 4-5)

  • 2 cups red lentils

  • 2 tbsp olive oil

  • 1 large onion, diced

  • 8 cloves garlic, diced

  • 2 carrots, peeled and diced

  • 1/4 tsp chili flakes (optional)

  • 1 tbsp fresh thyme, or 1/2 tsp dried

  • 2 tbsp fresh oregano

  • 2 bay leaves

  • 8 cups vegetable or chicken stock or water

  • 2-3 handfuls of spinach, kale or chard, stems removed (if using kale or chard) and finely chopped

  • Juice of 2 lemons

  • 1/2 cup crumbled feta cheese

  • Salt and pepper to taste

  1. In a stockpot, saute onion and pinch of salt until translucent.
  2. Add garlic, carrot, pepper, chili, thyme, oregano and bay leaves.  Saute until tender.
  3. Add lentils and stock, boil, then simmer until lentils begin to disintegrate, about thirty minutes.
  4. Remove bay leaves.  Add greens and cook another few minutes until greens are tender. Puree if desired.
  5. Add lemon juice, salt and pepper to taste. Top with feta before serving.

See the recipe in the share newsletter here:[UNIQID]


Yogurt and Herb Salad Dressing

  • ¾ cup plain yogurt (Greek or regular)

  • 2 tablespoons vinegar

  • 2 tablespoons olive oil

  • ½ to 1 cup of fresh herbs, depending on pungency of herbs used

  • salt and pepper

Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, herbs, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth.

Note: please feel free to adjust amounts according to your taste. For example, you can increase the oil and vinegar and reduce the yogurt for a runnier dressing that will still be delicious!

See the recipe in the share newsletter here:[UNIQID]

Simple Herb Vinaigrette

Whisk together 1 part vinegar with a dollop of dijon mustard, a touch of honey or maple syrup and season with salt and pepper. Let a little minced garlic, onion or shallot and chopped herbs of your choice sit in the vinegar mixture for 10 minutes before whisking in 3 parts oil. Try with your favorite herb from the Herb Garden!

See the recipe in the share newsletter here:[UNIQID


From the Vegetable Butcher

Tzatziki is a beloved Greek yogurt-cucumber sauce. Once I start making this in the summer I end up putting it on everything: roasted eggplant, quinoa, roasted potatoes, cooked beets, cooked greens, meats. I have even adjusted the ratios and turned it into a cucumber salad.

In a medium size bowl, combine 2c. plain greek yogurt (regular plain yogurt works as well); 2 medium cucumbers, peeled, seeded, and grated on a box grater (I might peel, but I never seed. You can chop instead of grate for a chunkier sauce); 1 garlic clove, grated; 1/2 tsp. salt; 1/8 tsp. freshly ground black pepper. Add 2 tsp. finely chopped fresh dill, 1 tbsp. finely chopped fresh mint leaves, and 1 tbsp. freshly squeezed lemon juice. Chill in refrigerator for at least 30 minutes and up to 2 hours before serving. Adjust the salt, pepper and lemon juice as you wish. Garnish with  more herbs and a drizzle of your best extra-virgin olive oil.


Kale salad with Cranberries and Lemon Dressing

adapted from The Vegetable Butcher

  • ½ cup dried cranberries
  • ½ cup toasted walnuts, coarsely chopped
  • ¼ cup finely diced red onion
  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon freshly ground black pepper
  • 1 bunch kale, washed, ribs and stems removed, cut into thin ribbons
  • crumbled feta for topping (optional)
  • cooked wheat, rye or spelt berries or another grain (optional)
  • ¼ lemon juice
  • ¼ teaspoon fine sea salt
  • 1 tablespoon maple syrup
  • 1/3 cup extra-virgin olive oil
  1. Whisk together the lemon juice, salt and maple syrup in a small bowl. Gradually stream in the olive oil while whisking quickly and constantly until the mixture emulsifies.
  2. Combine the wheat berries (if using), cranberries, walnuts, onion, thyme, ¼ teaspoon of salt and ¼ teaspoon of pepper in a large bowl. Drizzle in half the dressing and toss to combine all the ingredients. Add the kale and more dressing to taste, and toss until kale is evenly distributed and dressed. Season with salt and pepper to taste and top with feta if you wish.

See the recipe in the share newsletter here:[UNIQID]

Creamy Kale Salad

Please use this as a starting point and adjust to your own tastes. I often dip a leaf of the green I am using (in this case kale) into the dressing and taste it to get a good idea of the finished product, then adjust amounts accordingly. This is especially useful with kale, since kale is quite a strong flavor to complement. I don’t feel that I need to dress the kale ahead of time, especially when I use the Red Russian kale (which is more tender than other varieties and doesn’t need time to soften). But this salad does keep fairly well after being dressed. This dressing also works well on the braising mix we have in the spring and fall.

  • kale, preferably red russian kale, stems removed and shredded
  • ¼ cup olive oil
  • ¼ cup of tahini
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 2-3 scallions chopped very finely
  • 1 small bunch dill (about ¼ cup chopped fresh dill)
  1. Mix all ingredients, making sure to get rid of any clumps of tahini so that the dressing is smooth.
  2. Toss kale with dressing. Start with a small amount of dressing, toss well, then taste and add more dressing if necessary, tossing well again.

See the recipe in the share newsletter here:[UNIQID]


Kohlrabi Fried Rice

from The Vegetable Butcher

  • 1 lb. kohlrabi
  • 1 pinch sea salt
  • vegetable oil
  • ¼ teaspoon crushed red pepper flakes
  • 2 eggs
  • 2½ cups cold cooked white rice
  • 2 tablespoons soy sauce
  • 2 thinly sliced scallions
  • ¼ cup toasted cashews
  • lime wedges for serving
  1. Peel and cut kohlrabi into ¼-inch dice. If the greens are attached, remove them from the stems, slice them into thin ribbons, and set aside. Bring the kohlrabi, salt and ¾ cup of water to a boil in a large nonstick skillet over high heat. Add the greens on top if present, reduce the heat to maintain a steady simmer, cover and cook until just tender-crisp, 3 minutes. Uncover and continue to cook until the water evaporates, 6 to 10 minutes. Add 1 tablespoon oil to the skillet, adjust heat to medium-high, and stir to coat the kohlrabi. Season with salt and red pepper flakes. Cook, stirring often, until the kohlrabi lightly browns, about 3 minutes. Push the kohlrabi to the sides of the pan. Add another tablespoon of oil to the center of the pan and swirl to coat it. Pour 2 eggs, lightly beaten, into the middle and stir to scramble them; push them to the sides. Add 2 more teaspoons oil, the cooked rice and and the soy sauce; stir. Incorporate the mixture from the sides of the pan and cook, stirring constantly and breaking up any clumps of rice, until the rice is warmed through, 2 to 3 minutes. Stir in scallions and cashews. Serve with lime wedges.

See the recipe in the share newsletter here:[UNIQID]


Italian Stuffed Bell Peppers

  • 2 teaspoons olive oil

  • 1 onion, sliced

  • 1 zucchini, diced

  • a oz. mushrooms, sliced

  • 1 garlic clove, crushed

  • 14-oz can chopped tomatoes

  • 2 tablespoons chopped basil

  • 4 bell peppers

  • ¼ cup freshly grated Parmesan or Fontina cheese (optional)

  • salt and freshly ground black pepper

  1. Preheat the oven to 350 degrees F. Heat the oil in a saucepan, add the onion, zucchini, mushrooms and garlic and cook gently for 3 minutes, stirring the mixture occasionally.
  2. Stir in the tomatoes then bring to a boil and simmer, uncovered for 10-15 minutes, stirring occasionally, until thickened slightly. Remove the pan from the heat and stir in the chopped basil and salt and pepper to taste.
  3. Cut the peppers in half lengthwise and deseed them. Blanch the pepper halves in a saucepan of boiling water for about 3 minutes. Drain. (Okay to step this step, but peppers will be slightly firmer).
  4. Place peppers cut-side up in a shallow ovenproof dish and fill with the vegetable mixture.
  5. Cover the dish with aluminium foil and bake for 20 minutes. Uncover, sprinkle with each pepper half with a little grated cheese, if using, and bake, uncovered, for another 5-10 minutes.

See the recipe in the share newsletter here:[UNIQID]

Swiss Chard

Swiss Chard Crostata
From the Vegetable Butcher

3 tbsp extra virgin olive oil
1 medium onion, finely chopped
4 to 5 garlic cloves, minced
1½ lbs. Swiss chard, stems cut into ¼ inch dice, and leaves sliced into ¼ inch ribbons
1 teaspoon fine sea salt
½ teaspoon crushed red pepper flakes
2 teaspoons dried Italian seasoning or ¼ cup chopped fresh basil, 1 tbsp chopped fresh oregano leaves, ½ teaspoon chopped fresh thyme leaves and½ teaspoon chopped fresh rosemary leaves
2 pinches of ground nutmeg
4 large eggs
½ cup chopped scallions
1 cup ricotta cheese
½ cup freshly ground Parmesan cheese
1 recipe Fennel Seed Crust (recipe follows)

Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until it just begins to soften, about 2 minutes. Stir in the garlic and chard stems and cook until the stems begin to soften, about 5 minutes. Add the chard leaves (in batches, if needed to fit the pan), salt, red pepper flakes, Italian seasoning, and nutmeg. Cook until the leaves have fully wilted and any liquid has cooked off, about 10 minutes more. Turn off the heat and let cool.
Meanwhile, preheat the oven to 375 degrees F.
On a piece of parchment, flatten the crostata dough and roll it from the center outward with a lightly floured rolling pin. Turn the dough and parchment as you go to create a circular shape about 15 inches in diameter and a little less than ¼ inch thick. (Don’t bother trying to make a perfect circle, but do try to even out the thickness of the dough.). Transfer the parchment and the dough to a rimless baking sheet (the dough can hang over the edges for now).
In a small bowl, lightly beat 1 of the eggs with 1 teaspoon of water to make an egg wash; set it aside. In a large bowl, lightly beat together the remaining eggs, then stir in the chard mixture, scallions, ricotta, and Parmesan to combine.
Transfer the chard mixture to the dough, spreading it out evenly but leaving a border of about 1½ inches. Trim any dough edges that seem too long or too thick. Gently fold the dough border up and over the filling, pleating it as you go. Brush the dough lightly with the egg wash.
Bake the crostata until the crust is golden brown and the filling is firm in the center, 40 to 45 minutes. Slide the crostata, still on the parchment, onto a wire rack to cool for at least 15 minutes before cutting and serving. It can be served warm or at room temperature.

Note: Leftovers of this crostata are delicious cold, but you can also reheat them on a baking sheet at 375 degrees F until warmed through, 10-12 minutes.

Fennel Seed Crust

2 teaspoons fennel seeds (optional but strongly recommended)
2 cups all purpose flour
½ teaspoon fine sea salt
½ cup freshly grated parmesan cheese
½ cup extra-virgin olive oil
Up to ½ cup plus 2 tablespoons ice water

Toast the fennel seeds in a small skillet over medium heat, continuously stirring or shaking the pan, until the seeds are golden and fragrant, about 3 minutes. Let them cool.
In a food processor or a large bowl, briefly pulse or stir together the fennel seeds, flour, salt, and parmesan until just incorporated. Add the olive oil and blend or stir to combine. While the processor is running, or while stirring, pour in ½ cup of the ice water (no ice), then add more as needed, 1 tablespoon at a time, until the dough just begins to form a ball. It should be wet and smooth, but should not stick to your fingers.
Knead the dough on a lightly floured surface for about 30 seconds until it comes together fully. If it pulls apart at all or is dry and tough, place it back in the food processor or bowl, add up to 2 tablespoons more water, and blend or stir until it is just incorporated. Flatten the ball of dough just slightly and wrap it in plastic wrap; let it rest in the refrigerator for at least 30 minutes or up to 1 day in advance of assembling the crostata.

See the recipe in the share newsletter here:[UNIQID]


Seaside Gazpacho

From the Vegetable Butcher

I had the best gazpacho ever at a little restaurant, in the tiny town of Madrid, New Mexico, in 2010. (Sorry, this is not that recipe). Since, I have been afraid to try making gazpacho myself because I didn’t want to tarnish that memory. I haven’t tried this recipe yet, but I’m going to take the leap. Join me?

Note: Gazpacho is a great way to use tomatoes that are a bit too ripe for sandwiches or salads.

  • 1 garlic clove
  • 3 lbs. tomatoes, cored, seeded and quartered
  • 1 small cucumber, peeled and coarsely chopped
  • 3 slices firm white bread, crusts removed, torn into 1-inch pieces (optional)
  • 1 teaspoon fine sea salt plus extra as needed
  • ½ small red onion, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 to 2 tablespoons sherry vinegar or red wine vinegar, plus extra as needed
  • ½ cup extra-virgin olive oil, plus extra for serving
  • ¼ teaspoon freshly ground black pepper
  • Extra chopped pepper, onion, cucumber, tomato, toasted bread, basil or crumbled goat cheese for topping (optional)

In a high-speed blender (for the smoothest outcome) or a food processor, finely chop the garlic, then add the tomatoes and cucumber and puree. Pulse in the bread, if you are adding it, and the 1 teaspoon of salt. Let the mixture stand for 15 minutes, allowing the bread to soak.

Add the onion, bell pepper, and 1 tablespoon of the sherry vinegar and blend until smooth. With the motor running, gradually stream in the olive oil through the feed tube. Transfer to a large bowl, cover with plastic wrap, and refrigerate for at least 4 hours, ideally overnight.

Taste the gazpacho and add more salt and up to 1 tablespoon of sherry vinegar if needed. Stir in the freshly ground black pepper. Serve with a drizzle of your best extra-virgin olive oil on top and small bowl of the toppings alongside.

See the recipe in the share newsletter here:[UNIQID]

Cornmeal Fried Green Tomatoes

From Southern Living

  • 1 large egg, lightly beaten
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour, divided
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 medium-size green tomatoes, cut into 1/3-inch slices
  • Vegetable oil
  • Salt to taste
  1. Combine egg and buttermilk; set aside.
  2. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
  3. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
  4. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt. Good served with ranch dressing, preferably homemade.

See the recipe in the share newsletter here:[UNIQID]


Miso-Butter Turnips and Greens from The Vegetable Butcher

Miso is a Japanese fermented bean paste with a tangy-salty umami flavor. If you don’t have miso on hand, skip that step and simply season the finished dish with a little soy sauce. I also rarely have mirin, or any rice wine on hand, so I have used white wine, or in a pinch a mixture of vinegar, honey and water to mimic the slight acidity and slight sweetness of the rice wine.

  • 2 tablespoons unsalted butter
  • 1½ pounds Japanese turnips and greens, greens separated, stemmed, and cut into 1-inch pieces, roots cut into ¾in wedges
  • ¼ teaspoon fine salt salt
  • 2 tablespoons mirin (Japanese rice wine)
  • 2 tablespoons miso paste
  1. Melt the butter in a deep sauté pan over medium-high heat. Add the turnips and the ¼ teaspoon of salt and stir to coat, then cook, stirring occasionally, until they begin to turn golden, about 3 minutes. Add the mirin (it will foam) and cook for 1 minute more.
  2. Reduce the heat to medium and add the greens. As they begin to wilt, stir to incorporate them. Cook, stirring, until wilted and tender, 1 minute.
  3. Push the turnips and greens to the side of the pan to make room in the center. Add the miso and ¼ cup of water to the center of the pan, stir to break up the miso, then stir the miso mixture into the turnip mixture to coat evenly. Cook, stirring occasionally, until the turnip roots are tender, golden and glazed, 3 minutes. Season with more salt, to taste. Serve over rice if desired.

See the recipe in the share newsletter here:[UNIQID]

Winter Squash

Spaghetti Squash with Sage Brown Butter

  • 1 large spaghetti squash, halved lengthwise

  • Salt and pepper

  • ½ stick butter, cut into 4 pieces

  • 12 leaves sage

  • A few grates nutmeg

  • Freshly grated Parmigiano-Reggiano

  1. Preheat oven to 400F.
  2. Halve the squash and place halves cut side down on baking sheets. Roast 1 hour or until tender, turn cut side up and shred the squash into spaghetti-like strands with a fork; season with salt and pepper.
  3. Melt butter in a small pan over medium heat and let brown until nutty and fragrant. Add sage leaves a few at a time and fry; remove to drain.
  4. Pour browned butter over the squash and crumble 6 sage leaves sage over each half squash. Season with nutmeg and top with cheese; toss to combine.

See the recipe in the share newsletter here:[UNIQID]

Thai Pumpkin Curry with Coconut Milk

Adapted from Chowhound

This is a great base recipe for experimenting with your favorite vegetables. I like including cooked chickpeas, green beans, carrots, broccoli, potatoes and/or bok choi.

  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, medium dice
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • 2 medium sweet red peppers, seeds and ribs removed and cut into 1/4-inch strips
  • 4 medium garlic cloves, finely chopped
  • 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
  • 3 tablespoons Thai red curry paste
  • 1 (13- to 14-ounce) can unsweetened regular coconut milk
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 medium pumpkin or other winter squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 cup coarsely chopped fresh cilantro
  • Steamed white or brown rice, for serving
  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
  2. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
  3. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.
  4. Sprinkle with the cilantro and serve immediately over steamed rice.

See the recipe in the share newsletter here:[UNIQID]


Zucchini Pancakes
adapted from The Moosewood Cookbook

4 cups of shredded zucchini/summer squash
1/2 cup shredded fennel
1/2 cup chopped scallions
chopped dill, parsley, or mint
4 eggs, separated
1/3 cup flour
1 cup feta cheese
salt and pepper to taste
olive oil or other frying oil

1. Combine shredded squash, fennel, scallions, herbs, egg yolks, and flour. Meanwhile beat egg whites until stiff.
2. Fold feta and egg whites into the squash/flour mixture. Add salt and pepper.
3. Heat a little olive oil in a frying pan until it pops when you sprinkle water on the surface. Spoon batter onto frying pan and fry until golden brown on both sides. Serve hot with apple sauce or yogurt!

Zucchini Pesto Soup

Our 2016 Farm Apprentice Cory gave me this recipe. It comes from Darn Good Soup in Bloomington, Indiana. In good ol’ restaurant fashion the yield is written in gallons. Enjoy!

Yield: 1.25 gallons

  • 5lb fresh zucchini roughly chopped, half zested
  • 3T Butter
  • 1 large yellow onion, chopped
  • 1t black pepper
  • 1/3t white pepper
  • 1/3t cayenne pepper
  • 1 pint water
  • 1 pint vegetable broth
  • ½ cup basil pesto (more if you prefer a stronger basil taste)
  • 10 oz thinly sliced or freshly grated Parmesan cheese

Roughly zest about half of the zucchini, set aside the zest until the end and roughly chop all of the zucchini and the onion. Grate or slice the cheese.

In a large pot, melt the butter and saute the onion until soft. Add the black, white, and cayenne pepper.

To the pot, add the water, broth, and chopped zucchini. Cover and boil until the zucchini is soft and cooked through. Add the pesto and Parmesan cheese.

Using either an immersion blender or a food processor, blend to an even consistency with no zucchini chunks remaining.

Stir in the zucchini zest. Serve with freshly toasted garlic bread smeared with extra pesto

See the recipe in the share newsletter here:[UNIQID]