Notes from SICSA member Kim Moser:

Great recipe and food sites:

• http://www.epicurious.com/
• http://allrecipes.com/
• http://www.kitchenchick.com/
• http://whfoods.org/index.html
• http://bloomfield-montclaircsa.org/?cat=3 (one of John Krueger's other CSA sites)

Cookbooks:

Joy of Gardening Cookbook, By Janet Ballentyne. (referred to as JGC).   An alphabetically arranged book in which the author is a prolific, knowledgeable and efficient cook and gardener.  One of the best cookbooks I have seen.  This author focuses on freshness and efficiency with a garden and used meat and dairy products.  Useful for a vegan but probably not the best choice.

The Vegetarian Epicure Books One and Two by Anna Thomas.  Well-travelled author takes inspiration and creativity from an array of cultures and creates an amazing array of vegetarian dishes.  (I only have book two, but assume one is as good if not better.)

Good sites for home preservation, canning, preserving, etc.:

• http://www.pickyourown.org/index.htm
• http://www.gourmetsleuth.com/index.asp

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Arugula

Arugula Salad

From What's Cooking America

Arugula leaves, washed and trimmed (1 cup, loosely packed, per person)
Extra-virgin olive oil
Coarsely ground salt
Freshly ground black pepper
Asiago cheese, grated coarsely or slice with a potato peeler

1. In a large bowl, add arugula leaves and drizzle with olive oil to just lightly coat.
2. On individual salad plates, place the tossed arugula; season with salt and pepper. Top with Asiago cheese.

NOTE: The arugula can be washed and trimmed a week ahead of time. Put the cleaned leaves on paper towels, roll up and carefully but completely, wet the towels with cold water and place in a plastic bag and refrigerate until ready to serve.

Arugula and Cannellini Bean Salad

From the Food Network

4 (15-ounce) cans cannellini beans
1 medium red onion, thinly sliced (about 1 1/2 cups)
1 bunch arugula, thick stems removed, washed and dried
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Handful washed basil leaves, roughly chopped
1 teaspoon salt
20 grinds black pepper

1. Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula.
2. Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well.
3. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste.

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Asparagus

From Kim Moser

Steamed: In a basket or in a steaming insert. I usually check at between 4 - 6 minutes and find this the best as the asparagus is still crisp, but the color is a vibrant green. Personally, I add nothing to this but a dash of salt and a splash of lemon juice is also nice.

Grilled: Works well after a mild spray of olive oil and sea salt. Can be blanched first or not.

I don't really boil asparagus unless it's older, bigger stalks. Diced asparagus that has been boiled is a good toss-in to a pasta salad.

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Baked Beans

Just for Sherry, here's a vegetarian Boston baked beans recipe from the Boston Globe. (Where else?)

Basil

Pesto

From Susan Fowler

1 bunch basil, leaves washed and stripped from stems (3 or 4 cups, loose)
1/2 cup pine nuts, walnuts, or pecans
1/2 olive oil
1/2 cup Parmesan cheese
3 or 4 cloves of garlic, peeled

1. Put all ingredients in a blender or food processor and blend until the nuts and cheese are cut into small grains and the paste is more or less smooth.
2. Store the pesto in the freezer in small Ziplock bags. Hint: If you flatten the bags, you'll be able to break off pieces as you need them during the winter.

Note: Wash sand off basil (and spinach) by submerging the leaves in a big bowl of water and stirring them around. The sand will fall to the bottom. Expect to change the water three or four times before all the sand is gone.

Beets

Click here for beet greens with yogurt and beet tzatziki recipes from the New York Times.

From Kim Moser

Boiled and pureed: Boil about 20 minutes or so (prick with a fork for tenderness). Using a hand mixer, puree as if they were potatoes, adding a dash of salt and butter to taste. Butter can easily be omitted.

Pink Swirl Soup (Potato and Beet Soup)

From Joy of Gardening Cookbook

3 Tbsp butter
4 large leeks, quartered and sliced, about 4 cups
5 cups finely diced potatoes
6 cups chicken broth (use the broth of your choice if vegan)
3/4 cup heavy or light cream (I haven't tried but I bet plain yogurt would be a fair alternative for calories counting, heart-healthy alternative, particularly the better grade Greek style)
3/4 cup milk
salt/pepper
2 cups diced cooked beets.

1. In soup pot, melt butter & saute leeks until wilted (about 3 minutes). Add potatoes and broth. Cook until potatoes are tender, 15-20 minutes. Cool slightly and process in either blender or food processor until smooth (basically, a vichyssoise). Add cream, milk and salt and pepper to taste.
2. In a blender or food processor, puree the beets until smooth; add 2 cups of the potato soup and process till smooth.
3. Ladle the hot soup into individual bowls or a large serving bowl, pour a little beet into each and swirl with edge of spoon.
4. To serve chilled, cool or refrigerate the beet and the potato purees separately and then assemble.

Can be garnished with fresh herbs, etc.

Beet and Beet Green Salad

From Sunset Vegetable Cookbook, Lane Publishing Co., 1984

1/4 cup olive/salad oil
2 tbsp red wine vinegar
1 clove garlic minced or pressed
1/2 tsp each sugar and oregano leaves
dash pepper
4 or 5 medium sized beets with tops
salt
2 Tbsp butter
1/2 tbsp water

1. In measuring cup, combine first 5 ingredients.
2. Trim beets 1/2 inch from crown and reserve greens.
3. Boil beets until cooked through, about 30 to 40 minutes, depending on size. 
4. Drain & let cool; peel and cut into 1/4 inch slices.
5. Mix beets with about half the dressing and then arrange slices on a platter, tray, etc.
6. Sliver beet tops, cook in fry pan over high heat with butter and add greens and water, cooking until wilted.  Remove from heat & mound greens in center of platter.

Note: I think you could just as easily toss it all together & serve, but this might look prettier displayed as written. --Kim

Pickled Beets

From the Stained Glass Window Cookbook, published by Women's Fellowship, 1977 Shoreham Congregational Church, Shoreham, Vermont

1. Wash beets, leaving roots and 1 inch of tops.
2. Cover with boiling water & cook till done.
3. Cool just enough to handle, slip off skins & trim beets.
4. If small, leave whole; if large, then slice.
5. Pack hot beets into hot jars (having just been boiled/sanitized) leaving 1/2 inch headspace (distance between lid and liquid in jar holding beets).
6. Bring to a boil for one minute:
• 1 cup vinegar
• 1 cup sugar
• 1 tsp salt
• 2 cups water
7. Pour over tops of beets as above and seal.

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Broccoli

Broccoli recipes from Epicurious.

Cabbage

Carolina Cole Slaw: Recommended recipe from Epicurious.

Confetti Bean Salad

2 cups red cabbage shredded
1 19-ounce can white beans drained and rinsed
1 11-ounce can mandarin oranges drained
1/3 cup walnuts
2 large scallions, sliced with green tops
3 tbsp extra-virgin olive oild
2 tbsp balsamic vinegar
2 tbsp orange juice
salt & pepper

Mix the liquids together and toss with the remaining items (from Eat Smart.)

Cilantro

Warm Cilantro Dipping Sauce: Recommended recipe from Epicurious.

Cilantro in Turkey Chili

Olive oil/vegetable oil to coat bottom of pan
1 large onion diced fine/chopped in food processor
1 green pepper diced
6 cloves garlic, minced; or crushed and minced (adjust quantity to taste)
1 or 2 minced jalapenos or if not on hand use about a half teaspoon cayenne (again, adjust to taste)
1 lb to 1 1/2 lb. ground turkey
1 large can of black beans, drained and 1 small can red beans, drained (I think 29 oz. and 12 oz in supermarket. If using dried beans, I use about a half bag or so and follow the bag's instructions for cooking the day before.)
2 large cans chopped tomatoes (or proportionate amount when fresh)
chili powder, about 2-3 teaspoons
cumin, about 1 teaspoon
half a bunch fresh cilantro
salt & pepper to taste
Splash of red wine if available (i.e., if you happen to be drinking a glass while cooking)

1. In a heavy bottomed pan with a lid, saute the garlic and onion in the oil until just ready to brown at the edge. 
2. Add the green and cayenne pepper.  Once well blended and the peppers are soft, add the ground turkey. Break up the meat with the spoon and cook until meat has fully changed color and is basically cooked. 
3. Add the strained beans, stir and then add the tomatoes and the powdered spices; adjust spices to taste. 
4. If adding wine, this is the time. 
5. Cook on low with the lid set slightly ajar.  Stir occasionally and simmer on low for about an hour and a half to 2 hours.  Cooking time can be less, but the longer a slow simmer the better.  I have finished this in a crock pot too and it's fine. 
6. About 10 minutes before done, add the finely minced cilantro. 

Serve over rice with shredded cheddar cheese and chopped scallion and enjoy.

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Corn

Corn recipes from Epicurious.

Cucumber

Cucumber Salad with Yogurt (Tzatziki)

2 or more cucumbers peeled and thinly sliced

Dressing:

1 cup yogurt
1 tsp vinegar
1 tsp spearmint flakes (or fresh mint about a tbsp minced)
1 tsp scallions, chopped (or fresh about 2 scallions finely chopped)
1/2 tsp sugar
Salt & pepper to taste

From The Complete Greek Cookbook by Theresa Karas Yianilos

Sweet and Sour Cucumbers

2 large cukes, peeled and thinly sliced
3 scallions, thinly sliced with about 3 inches of green tops
2/3 cup rice vinegar
1/3 cup sugar or Splenda (sweetener)

Combine all ingredients and marinate for at least half an hour. Serve using a slotted spoon (from Eat Smart).

Tangy Cucumber Pickles

1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
1 tsp. salt
6 small (about 1 pound) garden cucumber
3 tbsp thinly sliced shallots or coarsely chopped purple onion
2 tsp thinly sliced fresh hot red chilies or finely chopped fresh green chilies hot.

Optional garnish: 1 tbsp chopped peanuts and chopped fresh cilantro

Combine the first four ingredients in a saucepan and cook to dissolve the ingredients, stirring often.  Remove from heat and let come to room temperature.

Peel the cukes and cut lengthwise to 4 long strips, then slice each into small triangles. You should end up with about 3 cups.

Top with shallots and chilies. Shortly before serving, top with dressing and garnish. --Kim Moser

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Eggplant

Sesame Eggplant with Green Onions: Recommended recipe from Epicurious.

Ratatouille: Recommended recipe from Epicurious.

Grilled Ratatouille Salad with Feta Cheese: Recommended recipe from Epicurious.

Eggplant recipes from Epicurious.

Baba Ghanoush

1 eggplant
1/4 cup of lemon juice or juice from two lemons
3 or 4 cloves of garlic, not peeled
1/2 cup tahini (sesame seed paste)
1 tsp salt
1/2 tsp cumin (comino)
1/4 cup olive oil (extra virgin is especially tasty)

Note: All amounts are approximate. Put in a little, then more, until you have the right combination of flavors.

1. Roast the eggplant and garlic. You can do this in the microwave, in the oven on broil, or on the grill. The grilled version seems to taste best.
   
   Wrap the garlic in aluminum foil if you put it on the grill or broiler and take it out as soon as you can smell it (it's done).
   
   When the eggplant is soft, it's done. Remove from the heat.
2. As soon as it's cool enough to touch, scrape the eggplant flesh out into a large bowl. Pour in the lemon juice, tahini, and cumin. Squeeze the roasted garlic out of the skins into the bowl.
3. With a potato masher, mash the ingredients together. Adjust the flavors, adding salt as needed. It's done when all the large pieces of eggplant have been broken up and the overall color is a light beige.
4. Pour the olive oil over the top of the baba ghanoush, especially if you're going to store it in the refrigerator for awhile.

Serve with pita bread, good Italian bread, and/or cut-up peppers or celery. Also good with feta cheese and stuffed grape leaves. --Susan Fowler

College-Days Vegetarian Eggplant Casserole

1 large eggplant, peeled and cut into 1/2 in cubes
1 c olive oil
2 medium potatoes, peeled and cut into small cubes
2 cups peeled and crushed tomatoes (approximate)
1 can pitted canned black olives (or more exotic black olives from Pastosa if you prefer; be sure to pit them)
1 onion, chopped
1 green pepper, chopped
1/2 lb of cheddar or Monterey jack cheese, cut into small cubes
Salt to taste

1. Oil a medium-size casserole dish. Preheat the oven to 350°F.
2. Saute the onions and pepper. Remove from heat or push to the edges of the pan.
3. Fry the eggplant cubes in the olive oil until browned. Eggplant absorbs the oil quickly, so you may have to add more as you fry the cubes.
4. Once the eggplant is cooked, mix all the ingredients in a casserole dish. Optional: Sprinkle Parmesan cheese or bread crumbs on top.
5. Put into the oven for 45 minutes or until the potatoes are soft.

Note: This might sound like an odd combination of ingredients (potatoes and tomatoes and cheese?!?) but it tastes good and the mix of textures is nice. You can add other vegetables--green beans, for example--that have mild flavors and contrasting textures. --Susan Fowler

Garlic Scapes

The New York Times has recipes for garlic scapes and green garlic. Read more here...

Kale

Kale and Potatoes

From Nick Lettiere, guest cook and chef of Meals on Wheels, Staten Island

1 1/2 lb of fresh kale
3 potatoes, peeled and cubed
1 small onion, peeled and sliced
2 cloves garlic, peeled and chopped fine
4 Tbsp oil (bacon fat, olive oil, etc.--your choice)
1/4 cup water or chicken broth

1. Wash and chop the kale, removing the hard stems.
2. In a medium pot or skillet, saute the onions and garlic in oil until tender (5 minutes).
3. Add diced potatoes, stir and cover. Let steam-cook 6 to 8 minutes.
4. Add kale and water or broth. Season with salt and pepper.
5. Stir, cover, and let cook until the potatoes and kale are tender, 15-20 minutes.

Peppers

Chiles recipes from Epicurious.

Grilled Peppers: Red, Yellow, Green

Preheat oven to about 450-475 F. Cut as many peppers as your roasting pan will comfortably hold into sixths or eighths lengthwise (cut in half and then in strips, removing seeds and fibrous material). 

Toss with about 2 tbps extra virgin olive oil and roast about 45 minutes to an hour, tossing occasionally to avoid scorching. 

I let cool and mix with a pasta salad or use with sandwiches. --Kim Moser

Pasta Salad with Roasted Peppers and Broccoli

1 pound pasta (I have been using the Barilla 51 per cent whole grain and think it's a good compromise of healthy food and traditional white flour based starches that many people still favor for taste) cooked to your taste.

I saute a head or two of broccoli florets with about 4 cloves of garlic, cut small, and cook until bright green and still a little green.  If it gets too hot in the saute pan, I add a bit of water or stock and cook a little bit more. 

Toss with the pasta, the roasted peppers (which I usually dice down a bit more for salads than sandwiches), grind in some black pepper, a small shake of red pepper flakes, the squeezed juice of one lemon, and about 2-3 ounces of feta cheese crumbled.

If there doesn’t seem to be enough moisture, add extra virgin olive oil slowly to correct. This is also a good base to add some diced grilled chicken, salmon, etc. 

As you can see, this recipe is flexible: I have used scallions and also like to add fresh herbs such as parsley, cilantro or chives. --Kim Moser

Radishes

Roasted Zucchini and Radishes: Recommended recipe from Epicurious.

Pink Radish Spread

From the JGC

Use on crackers or as a dip for cut-up veggies, etc.

1 Tbsp butter
1 1/2 cups onion diced
4 cups sliced red radishes
1/2 cup mayonnaise
1/2 cup plain yogurt
1 Tbsp lemon juice

1. Melt butter in saute pan & saute both onion & radishes until translucent and wilted (4 -6 minutes).
2. Transfer to food processor or blender and blend until smooth. 
3. Cool to room temperature and add remaining ingredients. 
4. Let sit for 30 minutes before serving.

Cream of Radish Soup

From the JGC

5 Tbsp butter
1 cup diced onion
8 cups sliced radishes
3 Tbsp unbleached flour
3 cups milk
2 teaspoons ground anise
salt & pepper to taste

1. Melt 2 Tbsp butter in large soup pot.  Saute with onions with radishes until translucent, about 3-5 minutes. 
2. In separate saucepan, melt remaining butter and add 3 tablespoons flour to make a paste.  Do this under a medium heat, stirring all the while to avoid lumps/clumps.  Add the milk a bit at a time, stirring continually until you reach a nice smooth consistency and the sauce has thickened a bit or gained body. 
3. Place veggies in processor/blender and process till smooth. 
4. Add white sauce to veggies in soup pot and add the anise.  Season to taste with salt and pepper.

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Spinach

Thai Spinach with Black Pepper and Garlic

2 tbsp vegetable oil
1 tbsp coarsely chopped garlic
8/10 cups loosely packed spinach
2 tbsp fish sauce
2 tsp sugar
1/2 tsp black pepper
1/4 cup water

Heat oil about 1 minute over high heat in a large pot like a wok. Add garlic, toss and add spinach.  Gently turn to heat most of leaves and add fish sauce, sugar, pepper and water.  Toss until spinach is tender and wilted. From Quick & Easy Thai, 70 Everyday Recipes, Nanci McDermott, Chronicle Books, 2004.

Spinach Chickpea Salad

1. Clean and rinse a head or so of fresh spinach and set aside.
2. Mince 3 or 4 garlic cloves and saute in about 2 tbsp extra-virgin olive oil (more or less, to your taste).
3. Strain and add a can of chick peas and cook until heated through and a bit browned. Add the spinach and cook through until its size balances with chick peas. 
4. Remove from heat, add salt and fresh ground pepper, and top with fresh lemon juice.

Use as a side or a light entrée, served warm. If you like, this can be topped with a bit of fresh feta cheese.

Spinach and Mushroom Stroganoff

Mushroom and Spinach Stroganoff
4 Tbsp butter
1 large minced onion
3 large cloves garlic minced/sliced
1 1/2 tsp paprika
1/4 tsp nutmeg
1 pound mushrooms
1 cup vegetable stock
8 cups fresh spinach
1 1/2 cup sour cream
1 tsp Worcestershire sauce
1/2 tsp hot sauce
salt to taste

1. Melt the butter in large frying/saute pan.
2. Add the onion, garlic, paprika, and nutmeg & cook until soft.
3. Stir in 1 pound sliced mushrooms & cook until liquid evaporates.
4. Add 1 cup vegetable stock & cook to reduce by about one third.
5. Mix in the spinach, sour cream, Worcestershire sauce, hot sauce, and salt until heated.

Serve over brown rice, rice, egg noodles, etc.

Fresh Spinach Stems

Clean, cut, and chop stems to about one inch. Saute for a minute or two in 1 tbsp extra-virgin olive oil, 1 tsp minced garlic, 1/2 tsp sweet paprika, and coarse salt to taste. Her preparation calls for cast iron skillet specifically. From Sheila Lukins Around the World Cookbook, Workman's Publishing, 1994.

Spinach Stuffed Tomatoes

From Sunset Vegetable Cookbook, Lane Publishing Co., 1984

8 medium-sized tomatoes
1 Tbsp butter
1 Tbsp olive/salad oil
1 medium onion chopped
3/4 pound spinach coarsely chopped (I think any similar leafy green will do --Kim)
1 1/4 cup Parmesan cheese shredded (about. 4 oz)
2 Tbsp fine dry bread crumbs
1/8 tsp nutmeg

1. Cut off the top fourth of each tomato and reserve for other uses.  Scoop out tomato pulp to make hollow shells.  Chop pulp and place in a strainer to drain.
2. Melt butter with oil in large saute fry pan over medium high heat.  Add onion and cook till soft.  Add and stir in the reserved tomato pulp and spinach and cook until spinach is wilted.  Add one cup of the cheese and the nutmeg.
3. Fill tomatoes with mixture and arrange in ungreased baking pan.  Sprinkle with remaining cheese and broil 4 inches below heat until cheese is lightly browned.

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Swiss Chard

Swiss Chard Recipes and Links

Sound simple and good:

• http://www.elise.com/recipes/archives/000965swiss_chard.php
• http://beyondsalmon.blogspot.com/2006/07/technique-of-week-how-to-cook-swiss.html
• http://inadvertentgardener.wordpress.com/2006/10/07/friendly-swiss-chard-and-gnocchi/

Sounds healthy:

http://www.mayoclinic.com/health/healthy-recipes/RE00006

An interesting story: Harlem School Introduces Children to Swiss Chard

Swiss Chard with Beets, Goat Cheese & Raisins

1 1/2 lbs red beets, about 3 large
4 pounds Swiss chard
1/4 cup olive oil
1 large red onion, halved lengthwise, cut thinly crosswise
3/4 cup sliced green onions, about 3
5 garlic cloves, chopped
2 jalapenos, thinly sliced cross wise with seed
3 14 oz cans diced tomatoes in juice, drained (adapt to fresh as you will)
1 cup plus 2 Tbsp golden raisins (optional, for garnish)
1/4 cup fresh lime juice
1 5 1/2 oz log soft goat cheese crumbled (optional, for garnish)
2 Tbsp pine nuts (optional; for garnish)

1. Preheat oven to 400°F. Roast beets in foil about an hour (until tender), cool; slip from skins and cut into cubes. Can be done ahead. Chill.
2. Fold Swiss chard leaves in half lengthwise & cut stalks away from leaves. Cut leaves coarsely into 1" pieces. Slice stalks thinly across. Reserve stalks and leaves separately. Cook leaves in large pot salted boiling water till tender about a minute. Drain & reserve.
3. Heat oil in heavy large pot over high heat. Add sliced stalks, sauté until starting to soften about 8 minutes. Add onion and next 3 ingredients; sauté 3 more minutes. Add drained tomatoes and one cup raisins. Reduce heat and simmer until veggies are soft, stirring occasionally, about 15 more minutes.
4. Add chard leaves to pot, stir to heat through. Remove from heat, add lime juice and stir to blend. Salt and pepper to taste. Transfer chard mixture to large platter, sprinkle with beets, goat cheese, pine nuts, and remaining raisins.
5. Serve.

Lots of work but really good and uses many veggies that are seasonally contemporaneous.

Country Corn Omelet with Swiss Chard

From Sunset Vegetable Cook Book, Lane Publishing Co., 1984

Many steps in this recipe, which is included as an ingenious way to use kale and Swiss chard. Even though there are many steps, they are reasonably intuitive once you read through. I would probably add a step, which is to place the set omelet under a broiler for about a minute maximum before final assembly, but this is mainly because I prefer completely cooked eggs and not soft as called for in recipe. –Kim Moser

2 large ears corn, husks and silk removed
4 strips bacon, diced
1/4 cup almonds
About 4 Tbsp butter
1 small onion chopped
4 cups Swiss chard or kale, lightly packed
6-8 eggs
1/2 cup finely diced jack cheese

1. Cut corn kernels off and set aside.
2. In wide frying pan, cook bacon over medium heat until crisp; drain and set aside.
3. Add almonds to bacon fat and saute until lightly browned.  Also set aside. 
4. Add half the butter to pan, add corn and onion and cook over medium heat, stirring often.  Remove corn and onion from pan; keep warm.
5. Place kale/chard in pan (this pan is getting a workout, eh?) and cook until tender, about 2 minutes. Remove from pan.
6. Reduce heat to low, melt remaining 2 Tbsp butter in pan.
7. In a bowl, beat eggs and pour into pan. When eggs begin to set, push cooked portion to allow uncooked eggs to flow beneath and cook.  When eggs are set, but still creamy, remove from heat.
8. Arrange kale/chard evenly on eggs, spoon corn on kale, then sprinkle with the cheese and bacon. Mound sour cream in center and garnish with almonds.

Minestrone with Swiss Chard

From Soup Suppers, Arthur Schwartz, Harper Perennial, 1994

1/2 lb. dried cannelloni or other large white beans, rinsed & picked over and soaked overnight in water to cover by several inches (review bag directions, etc., for preparing dried beans or substitute canned that have been rinsed)
1/4 cup extra virgin olive oil
2 large red onions, peeled, halved and sliced 1/4 inch thick (about 3 cups)
4 medium carrots, cubed (2 cups)
2 large celery ribs sliced 1/2 inch thick, about 1 1/4 cup
1 pound unpeeled new potatoes cubed (2 cups)
3 large garlic cloves crushed
2 quarts chicken (or whatever you use, recipe calls for chicken but a full veggie stock should be fine or a blend, etc.)
1/2 tsp freshly ground pepper
1 pound green or red Swiss chard, cut into half inch shreds, stems and all:)
1/2 pound small macaroni, cooked (2 1/2 cups uncooked; 4 cups, cooked)
Optional:  piece of parmesan rind or prosciutto rind

1. Drain the soaked beans and place in pot with fresh cold water to cover.  Bring to boil then reduce to simmer and cook until tender, partially covered with lid, stirring occasionally.  30 minutes to an hour.  Taste as they cook to catch once tender.
2. In 6-8 qt pot combine olive oil, onions over low heat and let cook, occasionally tossing, while you prepare the carrots, celery and potatoes in that order, add each to the pot as ready and stir to coat with oil.
3. Add garlic and saute until you can smell it.
4. Add the broth, pepper and cheese or prosciutto rind if using Bring to a boil and reduce heat so that soup simmers gently, partially covered, for about an hour and a half.  Stir occasionally.
5. Stir in the Swiss chard and the cooked beans.  Increase heat and bring to a rolling boil.  Reduce heat again and simmer 10 minutes.
6. Serve soup over cooked macaroni with grated cheese on the side.

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Tomatoes

Click here for Anthony Paonita's Risotto with Roasted Tomatoes recipe (a PDF file).

Tomato recipes from Epicurious.

Chef Bayos Tanzanian Green Tomato Chutney

12 ounces green tomatillos or tomatoes, cored and cut to 1/2 inch dice.
2 large yellow onions cut like the tomatoes
2 large green (unripe) papayas about 12 ounce each, peeled, seeded, and cut as above
3 cups sugar
2 cups apple cider
1 tsp coarse salt
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves

1. Add all ingredients to a heavy bottomed pot. Stirring well, bring to a boil.
2. Reduce heat slightly and cook uncovered for an hour.
3. Cool to room temperature & then cover and refrigerate.

It will thicken but if there is still too much liquid for your tastes, drain some liquid off. From Sheila Lukins Around the World Cookbook, Workman's Publishing, 1994.

Tomato Salad Santoutrini

8 medium tomatoes chopped (peeled or unpeeled per recipe, but I would leave skin)
1/2 onion or 5 scallions, chopped
1 cucumber, peeled and thinly sliced
Salt & pepper to taste
1 teaspoon oregano (or about a tbsp minced if fresh)
1/4 cup extra-virgin olive oil

Add all ingredients, gently toss, and let rest for at least 10 minutes before serving. From The Complete Greek Cookbook by Theresa Karas Yianilos.

Zucchini

Roasted Zucchini and Radishes: Recommended recipe from Epicurious.

Zucchini and summer squash recipes from Epicurious.

Multiple Vegetables

Farmer's Market Greens: Recommended recipe from Epicurious.

Ratatouille: Recommended recipe from Epicurious.

Grilled Ratatouille Salad with Feta Cheese: Recommended recipe from Epicurious.

Curried Root Veggies with Pineapple 

4 cups assorted root veggies (such as sweet potatoes, carrots, turnips, parsnips, etc.) cut into 1 inch chunks.
1 medium onion cut into 8 wedges
1 tbsp curry powder
1 8 oz can pineapple, in juice, chunked
fresh ground pepper
plain yogurt, chopped cilantro, and/or crushed peanuts

In a large microwave-safe bowl combine first 4 items, cover tightly and microwave on high about 20-25 minutes or until veggies are tender.  Grind on black pepper and serve with the remaining listed items.  May be served over brown rice.

From Eat Smart: The Nutrition cookbook You Cant Live without, Jean Carper (hereafter, "Eat Smart").

Vegetable Stock

Clean, cut to manageable size and roast for 1 hour at about 350-375:

1 lb celery
1 1/2 lb sweet onion
1 lb tomatoes cored
1 lb green peppers
1/2 lb turnips
3 cloves garlic

Once done, add to large stock pot with the following added:

1 bay leaf
6 black peppercorns
1 bunch fresh parsley
1 gallon water

Bring to a boil and then simmer until reduced by half.

NOTE: I freeze in marked portions or in increments of 2 or 4 cups so I can easily microwave for a recipe, etc. You can substitute vegetables, and of course season to taste. I have found this to be well proportioned so it is a good guide for types of veggies as well.  This came from the web a few years ago but I can't find the original source. –Kim Moser

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