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While this recipe below is for the spring, one can make variations with any kinds of vegetable stuffings one likes. Enjoy this great recipe written by Mary Leal!
Start by making a tomato enchilada sauce.
• 1 Qt tomato puree or canned tomatoes (my favorite is RFF tomato puree, of course) – can use 1 large can of crushed or diced tomato, or 2 small cans
• ½ tsp coarse salt/pepper to taste
• ¾ tsp dried oregano (or scant ½ tsp fresh)
• ¼ tsp cumin seeds (or scant ½ tsp pre-ground)
• heaping ¼ tsp chili pepper
• 1 large garlic clove, roughly diced
Pour the tomato sauce into a heavy-bottomed pot. Put the rest of the ingredients into a mortar or pestle and grind into a paste. If you don’t have a m&p, dice the herbs and mash them onto your cutting board with the flat edge of your knife. Stir the herb paste into the tomatoes; give the mixture a taste and then add anything that you think might either be missing, or might make it taste good. I have used (not always in the same batch!): fresh/dried cilantro, pre-made or store bought mole sauce, pre-made or store bought salsa, adobo sauce (yum!), sriracha, cocoa powder, cinnamon. Think about what flavors you like and play around.
Bring your enchilada sauce to a simmer. Cover it and turn down the heat and go read a book or watch something on TV. Tell your family you are very, very busy cooking. You want it to gently cook (small bubbles) for about 45mins or so. If you’re tight on time, it will be fine after 30mins. Likewise, if you get caught up in a Dr. Who episode and can’t tear yourself away, you can let it simmer for at least an hour, or even longer. If your sauce is very chunky, your enchiladas will be fine as long as you like chunky sauce. If you want a more traditional enchilada, give the sauce a whirl in a blender or hit it with an immersion blender. It doesn’t need to be perfectly pureed.
While the sauce is cooking, prep your spinach and cheese.
• 8oz bag organic (RFF) spinach
• ~2 cups shredded, mild, white cheese – I use queso blanco, but mozzarella or Monterey Jack will work fine
Wash and dry the spinach and pinch off any thick stems. Roughly chop the spinach. Done! Shred your favorite mild melty cheese. Monterey Jack works well, as does mozzarella. My favorite is Queso Fresco or Queso Blanco – very mild, white, Mexican cheeses.
Assembly! Most important – Don’t skimp on the tortillas!
• 6 Mi Tierra, organic corn tortillas - locally made
The tortilla is like an edible suitcase for the lovely ingredients you’ll be packing away inside. Yes, you can use garbage bags to pack your clothes, but wouldn’t you rather pack in Louis Vuitton? Of course you would! And that’s what Mi Tierra tortillas are.
Prep your cooking dish. I use an 8x8 Pyrex baking pan to make 6 enchiladas. Spread a spoonful of the enchilada sauce on the bottom of the pan, much as though you were making lasagna.
Taking one tortilla at a time, dip the tortilla into the sauce, getting the whole thing wet and tomato-y. Give up any notions of having clean hands. Holding the sauce dipped tortilla in the palm of one hand, use the other hand to put a handful (~ ½ cup) of chopped spinach onto the tortilla. Follow that with a generous sprinkling of the shredded cheese (scant ¼ cup). Of note – you can also add other ingredients at this point – cooked black beans, cubes of roasted sweet potatoes – just don’t stuff the tortillas too full. My rule of thumb is to be able to hold the tortilla with the fillings in the palm of my hand without stuff falling out willy-nilly. Once you’ve got the filling in place, fold the left and right sides over the middle of the tortilla (folding the tortilla in 3rds) – using the thumb of the hand holding the tortilla to hold the fillings in place. Place the filled tortilla, folded edge down into the pan. The first one might be unruly, but you’ll be able to bully it into place with the rest of the enchiladas.
Repeat the process, filling your pan with rolled enchiladas. You want the enchiladas to be snug, not crammed. My 8x8 pan accommodates 5 horizontal and 1 vertically placed enchiladas. You could make a small batch of 4 in a loaf pan, or a huge batch of “lots” in a lasagna pan (just be sure to make more enchilada sauce and prep more spinach and cheese.) Six enchiladas feeds three people (with a salad and/or side dishes – did I hear someone say pupusas?) or 2 hungry people.
Once the enchiladas are all snuggly and ready to be cooked, pour some (maybe all, if you like them saucy) of the enchilada sauce over the top (reserving a ½ cup if you want to make some Spanish rice as a side dish), sprinkle with the remainder of the shredded cheese (or shred more cheese, if you made them super cheesy on the inside), cover with aluminum foil and pop into a pre-heated oven at 350. After 20 mins, take the foil off and cook for an additional 5-10 mins. Some people love crusty brown cheese, some people love soft, melty white cheese. Take them out when they look/smell like you want to eat them. Let them rest for 5-10 mins and enjoy! If you are one of the happy people who don’t have the deviant gene that makes cilantro taste like soap, sprinkle with some chopped, fresh cilantro and/or serve with some fresh sour cream or plain yogurt. And consider serving with Spanish rice…
If you like rice with your enchiladas, once your sauce is done cooking and the enchiladas are filled, start your rice. Use whatever ratio you usually use to cook your rice, but substitute a portion of the cooking water with the enchilada sauce. For example, if you do a 2-1 ratio of water to rice, you would do ½ cup enchilada sauce with 1 ½ cups of water to 1 cup of rice. Continue cooking your rice as you usually would. The rice will be flavored with the enchilada sauce, making it the perfect accompaniment to your enchiladas!!
Enjoy, and Happy Cinco de Mayo!!
From Red Fire Farmstand Manager Mary Leal, for Cinco de Mayo, 2015.
Adaptable to many vegetables, these savory pancakes go great with Cucumber Tzatziki, plain yogurt, or sour cream.
1 pound kohlrabi (peeled)
3 tbsp ground flaxseed (whir whole ones in a blender or processor until ground)
2 tbsp flour
1/4 tsp salt
1 tbsp oil for frying (coconut oil is tasty)
Grate the kohlrabi and carrot (a food processor makes it easy). In a large bowl, mix the ground flaxseed, flour and salt. Then add the grated carrot and kohlrabi and mix. With your hands, form smallish patties about 1/2 inch thick. Cook in a frying pan with the oil until each side is golden brown. Add more oil if needed between rounds of pancakes.
I love the way the ground flaxseed holds these together! You could also get them to hold together with egg if you don't have flaxseed. You could probably finely chop kohlrabi greens too, and add those in to this.
Some good notes on making spring pizza from dough to sauce to toppings, though of course with toppings, you can do whatever you want!
Chive buds or flowers
Tempeh (Hosta Hill makes some locally)
Mozzarella cheese, grated
Pizza Dough or pre-made shell
Hosta Hill locally-made tempeh - crisp it up in coconut oil and a little soy sauce first. Put on lots of grated mozzarella cheese. Putting the spinach under the cheese helps to keep it from drying out. Tossing chive buds in a little olive oil and salt keeps them from drying also.
Pizza dough is easy to make at home, and if you make a big batch you can freeze some for very easy use later (thaw it, shape it, let it rise 15 min, then top and cook) or cook your own pre-made shells to freeze. Pre-made shells from the store are also great. We are fond of making Deborah Madison's pizza dough recipe from Vegetarian Cooking for Everyone. I found someone had written it up online, so you can check it out here: Deborah Madison's Pizza Dough Recipe. We usually up the amount of whole wheat a little bit. You could get some of our local whole wheat flour at the farmstands to use while it lasts.
Sauce for pizza is critical. I tend to do a little more ingredients with my sauce than Deborah Madison (whose simple sauce recipe is also in that link). For spring pizza sauce, cook up chopped green garlic, a bunch of olive oil, a bay leaf, oregano, basil, thyme, salt, black pepper, then add the tomato puree and cook down a little bit. (We have our Tomato Puree at the stands for sale while it lasts in the spring). Tasting it and tweaking it to get a nice rich flavor with enough salt is key. Other fun ingredients - red wine and a dash of Worcestershire sauce.
Heat the oven to 500 degrees. Form your dough as thin as you can get it. Put on a baking sheet upon which you have sprinkled cornmeal. Let sit for about 15 minutes. Spread the sauce on top to cover nicely. Lay down lots of spinach. Then cheese, then other toppings that might need a little cooking like chive flowers and shallots. Possibly a little more cheese on top. Bake for about 12 minutes with a timer, watching for a nice browning of the cheese. And if it's in my oven, don't use the bottom rack, because it will burn the crust on the bottom. Enjoy!
A recipe I've been tweaking for a few years...
2 eggs, beaten
2 cups milk or soy milk (can substitute half of it with yogurt for richer flavor)
1/4 cup oil (can even be olive oil!)
1 cup all purpose flour (can use all whole wheat for slightly heavier pancake)
1 cup local whole wheat flour
2 tbs brown sugar (or sweetener of choice)
3 tbs baking powder
1/4 tsp salt
1 cup frozen local blueberries
Serves 4. Mix wet ingredients in a bowl (excepting the blueberries). Mix dry ingredients in a bowl. Put wet and dry together, mix quickly until mostly smooth. Add blueberries and stir in gently. On skillet or griddle with a high heat oil (coconut oil is very tasty here) pour batter by about the half cup full to make pancakes. Use medium to med-low heat.
Cook each pancake on the first side until bubbles form on top and the underside is getting golden, then flip and cook until cooked through. Add more oil if pan gets dry between batches. Put finished pancakes on a plate in a warm oven while you cook the rest.
Serve with maple syrup, butter and hot tea. And perhaps some warm blueberry sauce (see the sauces section for a recipe).
From Sarah Voiland, 2014.
Delicious way to eat a pumpkin.
2 lbs pumpkin or butternut squash
2 medium onions
vegetable oil for sauté
2 cloves garlic minced
1 tbs fresh ginger grated small
1 tsp turmeric
2 tsp coriander powder (nice freshly ground)
1/4 tsp black pepper
1/4 -1/2 cup sugar or other sweetener
1/2 cup (4 oz) of tomato puree (can use chopped or pureed Oven Roasted Tomatoes)
1 1/2 cups water or vegetable broth
salt to taste
with Garlic Yogurt Sauce
1 1/2 cups plain yogurt
1 clove garlic minced and mashed with 2 tsp salt
dry or fresh mint to garnish (optional)
Saute chopped onions in a good bit of oil until starting to brown. Add garlic, ginger, turmeric, coriander, and pepper. You can also add some cayenne or diced hot pepper here to make it spicy. Cook 1-2 minutes to get the flavors infused in the oil. Then add the tomato puree, water and sweetener, stir and bring to a boil.
Add the pumpkin or squash (peeled and cut into bite size cubes). Simmer uncovered until pumpkin is soft through but not getting mushy. Add water if needed. Salt to taste.
Make the Garlic Yogurt by mixing the mashed garlic and salt thoroughly into the yogurt.
Serve with rice and naan or pita or other bread.
I found a recipe that included butternut squash and daikon radish. It appeared on a woman's blog who, after diagnosed with breast cancer, took her doctor's advice to go on a macrobiotic diet. She's felt the healthiest in her life! I thought this soup would be great for the adventurous cook.
For those of you who love to cook with kombu, it is called for in this recipe. For those who are not interested, you may omit it. However, I recommend using broth instead of water as the kombu adds that flavor. Below is a version adapted for your share this week
4 cups water
1 large carrot
1 cup daikon radish
1 cup rutabaga, diced
1/2 cup parsley
2 cups butternut squash
1 strip kombu seaweed
1/2 package tempeh
1/2 teaspoon sesame oil
2 heaping tablespoons kuzu, in 1/4 cup cool water (this is a thickening substitute for corn starch or cream bases, you may substitute the amount of ¼ cup with ½ cup yogurt or 2 T corn starch in ¼ cup water)
sea salt to taste
Peel the squash and cut the vegetables in friendly bite-sized shapes. Slice the tempeh in 1" squares, & saute, covered, in an oiled skillet on medium-low heat, 10 minutes on each side. Meanwhile, boil the water, add seaweed, onion, daikon, squash, parsley, rutabaga, and carrot. Simmer 20 minutes, then add sauteed tempeh. Simmer 20-25 minutes more. Remove kombu, slice into small squares, and return it to the pot. Season to taste with sea salt.
From Red Fire Chef Kristen Schafenacker, 2007.
1 pound beets, trimmed, peeled, and grated
1/2 cup packed pitted dates or prunes
1/2 cup almonds
1 inch peeled ginger, cut into coins
1/2 cup bulgur
Salt and freshly ground black pepper
3/4 cup boiling red wine or water
Cayenne or hot red pepper flakes to taste (optional)
A little all-purpose flour, if needed, for binding
2 Tbs olive oil or butter
Combine the beets, dates, almonds, and ginger in a food processor and pulse several times until everything is well chopped but not quite a paste.Put the mixture in a large bowl with the bulgur and a sprinkle of salt and pepper. Stir in the boiling wine, mustard, and cayenne if you're using it and cover the bowl with a plate. Let steep for 20 minutes. Taste and adjust the seasoning if necessary. Let the mixture rest for a few minutes if you can before shaping it into patties; if it seems too wet, stir in a little flour to help bind it. (You can make the burger mixture or even shape the burgers up to several hours in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Shape the mixture into 4 to 6 patties.
Put the oil or butter in a skillet with a lid over low-medium heat. When the oil is hot or the butter is melted, carefully slip the burgers into the pan. Cook, undisturbed for 5 minutes or so, until nicely browned on the bottom; carefully flip the burger, cover, and cook the other side for 5 minutes. You can also bake these in the oven at 350 for 40-50 min, turning them over part way through.
1 cabbage head
¼ cup olive oil
1 cup diced onion
4 cloves garlic, minced
½ cup minced carrots
2 cups cooked brown or wild rice
¼ cup walnuts or pumpkin seeds
¼ cup red wine
½ cup dried cranberries
1 cup maple syrup or brown sugar
2-4 cups tomato or pepper sauce
Wash cabbage; cut out core. Place cabbage in boiling salted water and cook, covered, 3 minutes. Drain and set aside. When cabbage is cool enough to handle, separate leaves; set aside.
Heat oil in large, heavy skillet. Add onions, carrots, and garlic; saute until transparent about 7 minutes. Stir in nuts, rice, and wine. Season to taste with salt and pepper. Cook 5 minutes longer. Cover and set aside.
Place each cabbage leaf on flat surface. Shape stuffing into meatball-sized balls. Place one ball on root end of each leaf; roll up to enclose filling like a burrito. Place rolls tightly into an over-proof casserole dish and pour tomato or pepper sauce in bottom until cabbages are half covered. Place in a 350-degree oven and bake 30 minutes, or until flavors blend.
12 strips bacon or other pork equivalent
1 medium head of cabbage, chopped
6 cloves garlic, chopped
2 carrots, chopped
1 pound potatoes, chopped
Add bacon to a pan that wil hold all ingredients and cover with salted water. Bring to a boil and add cabbage, potatoes, and garlic; cook until vegetables are tender. Drain most of liquid except about a cup and set into serving dish. While vegetables are boiling, saute onions in butter or oil on medium heat until browned and caramelized. Set atop cabbage mix and serve with hot, spicy mustard! Yum!
For a list of local farms that sell pork, check out www.buylocalfood.org.
Serves 4 - 6
4 tablespoons (or more) ice water
3/4 teaspoon apple cider vinegar
1 1/2 cups unbleached all purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.
Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD Can be made 3 days ahead. Keep refrigerated.
Allow dough to soften slightly at room temperature before rolling out.
Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan.
Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling.
1/2 cup whole milk
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/2 cup crumbled aged goat cheese (such as Bûcheron), rind trimmed
1 1/2 cups sauted Leeks (in butter or olive oil)
Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread sauted leeks over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides.
Serve warm or at room temperature.
3 chili peppers
4 cloves garlic
¼ cup cilantro
1 small onion, quartered
3 ts. Brown sugar
2 T lime juice
1 T vegetable oil
8 ounces tofu
½ cup fresh basil
1 T soy sauce
Preheat the grill for high heat. Oil the grill grate, and cook the eggplants on all sides until charred and black, about 15 minutes. Remove from heat and cool. Peel, slice diagonally, and set aside.
In a food processor or blender, combine the chile peppers, garlic, cilantro, onion, sugar, and lime juice. Process until smooth. Heat oil in a large skillet over high heat, and add the chile mixture. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, 1/4 cup of basil, soy sauce, and the eggplant. Cook until heated through. Remove to a serving dish, and garnish with the remaining basil.
From Red Fire Chef Kristen Schafenacker, 2007.
2 1/2 c. par-boiled potatoes
1 cup chorizo, soyrizo, or any sausage/protein equivalent
1 t. cumin
1 t. cayenne powder or 1/2 fresh hot pepper
1/2 onion, sliced
1 clove garlic
handful of cilantro and greens
Serves 4. In a well oiled pan add onion, garlic, and meat or substitute. Saute a few minutes then add the cumin, cayenne, salt and pepper. Cook until potatoes are browned.
Stuff into a tortilla and top with cilantro, greens, and other condiments you like. (Note:) If using tofu, increase the spices slightly in order to soak up the flavor. Soyrizo is a spicy sausage substitute that can be found in most grocery stores that carry tofu products. (I've even noticed it at Market Basket in Boston).
From Red Fire Chef Kristen Schafenacker, 2007.
2 lb. or so potatoes (about 6 medium sized ones)
1 cup chopped red onion
1 large or 2 medium daikon, chopped into whatever size
1 head cauliflower, chopped into bite size
3 large or 5 medium carrots, cut into slices or sticks, or whatever
3 Tbsp. Cooking oil, like canola, vegetable, peanut, or anything really other than olive oil
1 Tbsp. Sesame oil
3 cloves garlic, minced or pressed
1 Tbsp. Turmeric
1 Tbsp. Curry powder or garam masala or channa masala (available at any Indian grocer)
1-3 tsp. Salt, to taste
4-6 cups White or brown rice, cooked by regular means
*specialty spices, not required
*The traditional way to cook this is with black mustard seed, dhal (lentils are close enough), curry leaf (available at any Indian store but you've probably never used it – this is not where curry powder comes from), and a touch of chile, dried chile flakes are fine. Each of these just needs a pinch, so have any/all of them on hand if you want.
Serves 4. Start off by cooking potatoes. Chop into 1 inch cubes or so, skins are OK but not required. Boil in plenty of water for 40 minutes. I know this seems long, they should come out very well cooked. Once that is going, make the rice. When the rice is finished, remove from heat but keep a lid on to keep it warm.
When the potatoes are 10-15 minutes from finished, start heating a skillet, wok, or pan with the cooking oil and sesame oil on high heat. This is the tricky part, where you add traditional spices. If you want, just skip to the part of adding the garlic. Otherwise, let the oil heat for a minute. Add a large pinch of lentils and then mustard seed. Keep the heat on high, when the mustard seed starts to pop, add the curry leaves and chili flakes. Stir continuously. After 30 seconds, add the garlic. It should sizzle rapidly. When the garlic first starts to brown, add the onions and sauté them for a few minutes. When the onions are becoming translucent, add the cauliflower and daikon. Stir fry now for about 4 minutes before adding the carrots and continue to stir fry, stirring every minute or so for another 5 minutes. If things start to burn add a bit more oil, or turn down the heat, or both.
When the vegetables are mostly cooked, turn the heat to very low. Now strain the potatoes, and add them to the stir fry. Add also the turmeric, salt and other spices desired. Toss well over the low heat, and check for the salt level you want. The potatoes fall apart somewhat, and give it an almost saucy feel, add a little water if you want. Viola! Serve with rice.
From Jarrett Mann, 2006.
You can stuff peppers with whatever you like, leftover fried rice, hunks of polenta and roasted eggplant, couscous and raisins. Here is a basic recipe with beef and rice. Melting cheese over the top is always delicious. Serves 4.
4 green or red bell peppers
1 medium yellow onion, peeled and chopped
1 cup chopped tomatoes, fresh or canned
5 Tbs olive oil
1 clove of garlic, peeled and chopped
1 1/2 cup of cooked rice
1 lb of lean ground beef *
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
1 Tbs chopped fresh oregano or 1 tsp of dried oregano
Dash of Tabasco sauce or hot sauce of choice
* for a vegetarian option try the equivalent quantity of TVP or lentils
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350 ̊F. Heat 4 Tbs of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. Drizzle remaining 1 Tbs oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish.
Place in oven and bake for 40-50 minutes or longer for larger peppers.
1 cabbage, small or medium, shredded or chopped medium fine
2 lb. Grated carrot
1 or 2 grated turnips or daikon
A full bulb garlic, minced or pressed
a large finger sized chunk of ginger, finely grated or minced
4 Tbsp. Sesame oil
3 Tbsp. Rice Vinegar
¼ cup raw or toasted sesame seeds
3-5 cups cooked pasta
2/3 cup soy sauce (preferably not low sodium, but whatever you need to do…)
The best part about this recipe is that it can be assembled in any order. It requires kind of a large bowl, of course you could always half the recipe (or double it!). The roots do not need to be peeled, only washed. Cook the pasta until al dente, then strain and rinse thoroughly with cold water before adding to the bowl. The pasta can be of any variety, I have used spaghetti and ziti before, if you use spaghetti cut it up a bit first, so the strands are not so long. I think ginger is best grated through the small side of a cheese grater. After grating the ginger you will end up with a fibrous mass when you are finished, squeeze this hard and a very nice ginger extract can be squeezed out into the dish. Everything else gets added whenever you want, toss thoroughly and serve chilled or room temp. For added flair, either serve on top of a bed of spinach or mix spinach right in. Try serving it at Thanksgiving, everyone seems to like it.
From Jarrett Mann, 2006.
Quiche for dinner is yummy!
You can substitute any vegetables for the ones called for depending on what’s at the bottom of your fridge.
1 pie shell
1 cup whole milk or cream
½ cup grated cheese of choice
2 Tbs. Olive oil or butter
2 ½ cup sautéed vegetables (onion, summer squash/zuke, pepper, kale, fresh herbs like savory or sage)
2 cloves garlic, minced
1 sprig basil chopped (opt)
1 tomato sliced (opt)
In a large frying pan with the olive oil or butter, start with the onions and then add the ss/zuke, pepper, fresh herbs, kale, and garlic last). When all veggies are tender, drain off any liquid and spread out on the bottom of the crust. Sprinkle the cheese over the top.
Wisk the eggs with the milk and add ½ tsp salt and pepper and pour over the veggies. Top with the basil and tomato if you like and bake until puffed and brown at 375˚ (about 30 min). Enjoy hot or cold.
1 onion, diced
2 lbs potatoes, grated
3 cloves garlic, minced
4 stalks celery, minced
2 beets, grated (opt)
¼ cup oil or ½ can coconut milk
1 tsp. curry powder
1 tsp. salt
Mix all ingredients in a large bowl until well combined. Pack into a cake pan, pie plate or bread pan and bake for an hour at 350° until the top is brown and a fork stuck in the center brings out cooked potatoes.
12-16 phyllo pastry sheets
oil or melted butter for brushing
2 large beets or 4 small
2 cup peeled and diced winter squash
1 cup goat cheese
1/2 cup ground walnuts
Prepare beets and squash: Dice beets into 1/2 inch cubes. Place beets and squash in a baking dish, cover, and roast for 30 minutes. (note, this can be done ahead of time) Mix with goat cheese, beets, walnuts, and winter squash.
Lay six thawed phyllo sheets together by brushing one sheet at a time with butter and stacking on top of each other. Spread the beet mixture lengthwise near one side about 3 inches in width, leaving 1 inch on each end of phyllo. Fold the end into the mixture then begin to roll the phyllo up. Brush the top with the oil and repeat with remaining sheets.
Bake in a 375 degree oven for 30 minutes or until they begin to brown. Slice into 2 inch thick wedges.
For a Vegan version: It is possible to omit the goat cheese. I do recommend using crumbled tofu mixed with nutritional yeast and maple syrup or soy yogurt in place.
1 cup roasted buckwheat groats
2 cups water or veggie stock
1 Tbs. Butter
2 cups diced zucchini or summer squash
1⁄2 cup diced carrot
3 cups chopped greens (swiss chard, kale, spinach etc.)
3 garlic scapes chopped or 2 cloves garlic minced
salt and pepper
Beat egg and mix in buckwheat till groats are coated.
Cook in a skillet until the egg is cooked and the groats
are dry. Move groats to a pot of boiling water or stock,
add 1⁄2 tsp salt and simmer for 7 to 12 minutes or until
liquid is absorbed.
In the skillet, sauté the scapes and carrot in the butter for five minutes and then add the zucchini. When the squash starts to get translucent, add the greens and the groats and any additional salt and pepper and cook until the greens are tender (time will differ for different greens).
A fellow named Greggie is quite fond of this pie.
1/2 cabbage (doesn't matter what color)
1/2 -3/4 cup fresh dill (not dried)
3 hard boiled eggs
1/4 cup feta cheese
2 Tbs olive oil/ butter
Other veggies if you like:
Prepare a pie crust (top & bottom) from your favorite recipe or storebought and set aside.
Chop onion into thumbnail size squares and begin to sauté in olive oil or butter. While that is sautéing chop cabbage into ribbons (1/4" to 1/2" width) and toss in after onions. Stir around and cover while you chop the carrots into bite size pieces. Toss carrots in and give another good stir. Chop dill rather finely and add to sautéed mixture in pan. Sauté until everything is lightly cooked (it’ll get cooked again).
Transfer to a bowl where you add the feta and mix well. Cut hard boiled eggs into cubes or into slices, however you prefer.
Add half of sauté/ feta mixture into pie crust, then add the egg as a middle layer, then add the rest of the sauté mixture.
Roll on the pie crust top, cut slits for steam vents and put in oven at 375˚ for 45 min to an hour. Remove when pie crust is a nice brown.
1 1/2 cup couscous
2 3/4 cups boiling water
1/4 teaspoon salt
2 Tbs. olive oil
½ cup chopped shallots or onion
2 Tbs finely chopped fresh oregano
1 Tbs. chopped fresh thyme
1 bunch turnips, chopped (chop greens too, but keep separate)
1 bunch green garlic, finely sliced
1 Tbs fresh-ground black pepper
Pour boiling water over the couscous and sprinkle on the salt and cover for five minutes, fluff with a fork and cover again. In a medium sized skillet, sauté shallots in 1 Tbs. olive oil with the chopped oregano and thyme. When they start to become translucent, add in the turnips and cover, stirring every minute or so. If they start to stick, add a little water. After 5 minutes, add the green garlic and the turnip greens, cover again and cook for a few more minutes. Add to the couscous with the other Tbs. of olive oil and any more salt and pepper to taste. Serve warm or chilled.
1 large spaghetti squash
2 onions, chopped
5 tomatoes, chopped
2 cloves garlic
1 red or green bell pepper, chopped
1 bunch of basil
salt and pepper to taste
grated parmesan cheese
Cut squash in half lengthwise and scoop out the seeds. Place face down on a pan with ¼ inch of water and bake for 40 minutes at 350˚.
While baking start the sauce. Sauté onions and garlic and peppers for 5 min on medium heat. Add tomatoes salt and pepper to taste and simmer for the remainder of the squash prep time. Remove squash from the oven and stick a fork into the cut side. The fork should go in easily, but it should not be mushy.
Cool for 5 minutes and using the fork, scrape the strands of squash from the skin, trying to keep them intact. Serve immediately topped with the sauce, the fresh chopped basil and cheese.
This recipe would also work with acorn or carnival squash.
2 delicata cut in half length-wise and de-seeded
¼ cup goat cheese
1 large onion or 3 shallots
2 cups cooked rice
2 cloves garlic
1/4 cup toasted walnuts
1 Tbs. fresh chopped sage
butter or olive oil for sautéing
1 small bunch spinach or other green
salt and pepper to taste
Place squash face down on a greased backing sheet for 30-40 min at 350˚. While baking, prepare filling. Sauté onion or shallots in butter. When translucent, add garlic and sage and stir occasionally until onions are browned. Add spinach and when wilted, remove from heat.
Toast nuts and add to onion mix with rice, goat cheese and salt and pepper to taste. Fill squash halves and return to the oven for 20 min or until the tops start to brown.