Zucchini Strands with Basil

1-pound zucchini, or summer squash of your choice
3/4 tsp. kosher salt
1 Tbsp. olive oil
1 clove garlic-finely chopped
2 Tbsp. coarsely chopped basil
Freshly ground black pepper

Procedure:
1. Cut the ends off the zucchini and either slice in long-spaghetti-like strands with a mandolin or use the large holes of a box grater to shred.
2. Toss with the salt, and place in a colander. Let sit for 15 minutes then gently squeeze some of the water out of the zucchini.
3. Heat oil in a large skillet over medium-low heat. Add the garlic to the pan and stir until it loses its raw fragrance but does not brown.
4. Add the zucchini, basil, and a few grindings of pepper and toss with tongs just until heated through.

 

Marinated Tomatoes With Fresh Herb Dressing

4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish

FRESH HERB DRESSING
1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper
*Combine all ingredients in a food processor or blender, blend till smooth

Procedure:
1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley

Baked Eggplant with Feta Cheese

Ingredients:
1 large or 2 medium eggplants
1/3 cup feta cheese
1/4 cup finely chopped fresh basil

Procedure:
1. Preheat oven to 350.
2. Slice eggplant into 1/2-inch-thick slices. Brush with olive oil and grill or broil until lightly browned on one side. Turn slices over, brush with oil and brown that side.
3. Arrange slices on an oiled baking sheet. Sprinkle cheese on slices.
4. Bake 10 minutes or until cheese is bubbly and eggplant slices are soft.
5. Sprinkle fresh chopped basil over the top of eggplant and serve hot.

Herb Garden Pesto

When plain old basil just won’t do….

1 cup fresh basil
1 cup fresh parsley
2 TBLS fresh dill
2 TBLS fresh chives
1 TBLS fresh oregano or marjoram
1 TBLS fresh rosemary or thyme leaves
1/2 cup chopped walnuts or slivered almonds
1/2 cup extra virgin olive oil
1/3 cup freshly grated parmesan cheese
1 TBLS fresh lemon juice
1 clove garlic
1/4 tsp freshly ground pepper

Procedure:
1. In a food processor, combine all the ingredients and process until the pesto becomes smooth and even textured.
2. Add more olive oil if necessary.
3. Serve on pasta, bread, or add to soups.

Basil Pesto

Ingredients:
3 cups packed basil leaves (stems are okay, too)
3-4 cloves fresh garlic
1/3 cup olive oil
1/3 cup Parmesan
salt and pepper to taste
Opt: 1/3 cup pine nuts, lightly toasted

Procedure:
1. place garlic and pine nuts in a food processor and blend.
2. Add basil leaves and blend again.
3. drizzle in olive oil and blend until you have a smooth paste.
4. Scrape mixture into a bowl and stir in Parmesan.
5. Add salt and pepper to taste.

A few suggestions:
-Pine nuts are optional. Use walnuts or hazel nuts instead, or no nuts at all.
-Don’t be afraid to make mini pesto batches if you don’t have 3 full cups of basil.
-Freeze leftover pesto in ice cube trays, then store pesto cubes in a freezer bag for later use.
-You can use half the amount of olive oil if you want to make it less, well, oily!

 

Zucchini Bisque

6 Tablespoons (3/4 stick) unsalted butter, cut into 3 or 4 pieces
1 large yellow onion, chopped
1/2 teaspoon curry powder
1-1/2 lbs. zucchini, ends trimmed, and cut into chunks
2 heaping Tablespoons white basmati rice or long-grain white rice
1 Tablespoon chopped fresh basil
3 cups chicken or vegetable broth
1 cup half-and-half (organic is the best!)
Croutons (optional) for serving

1. In a medium round or oval slow cooker put the butter, onion, curry powder, and zucchini, cover, and cook on HIGH to sweat the vegetables for 30 minutes.
2. Add the rice, basil, and broth, cover, and cook on LOW for 5 to 6 hours.
3. Purée with a handheld immersion blender or transfer to a food processor or blender and purée in batches. Season with salt and pepper. Stir in the half-and-half, cover, and continue to cook on LOW until heated through, 20 minutes; do not boil.
To serve, ladle the hot soup into bowls and garnish with croutons, if desired.
Serves 4.

Vegetable Chowder

Instead of 1/4 cup butter and 1/2-pint heavy cream, as in the original version, this new light one has only 1 Tablespoon butter, no cream, and the option of low-fat milk. It still tastes luxurious.Try not to shy away from the full amount of garlic. It gives the soup a rich flavor and is surprisingly smooth and subtle.

1 Tablespoon butter
2 cups chopped onion
6 cloves garlic, minced
2 teaspoons salt
1/2 teaspoons thyme
2 teaspoons basil
1 medium potato, diced
2 medium stalks celery, diced
2 medium carrots, diced
2 cups chopped broccoli
2 cups chopped cauliflower
1/2 lb. mushrooms, chopped
2 cups corn (frozen-defrosted is fine)
lots of fresh black pepper
1-1/2 cups water
optional: minced fresh herbs (chives, basil, marjoram)

1. Melt the butter in a kettle or Dutch oven. Add onion, half the garlic, salt, thyme, and basil. Sauté over medium heat 5 minutes. Add potato, celery, carrots, broccoli, and cauliflower. Sauté another 5 to 8 minutes. Add mushrooms and corn, plus lots of black pepper. Sauté another 8 to 10 minutes.
2. Add water, cover, and simmer about 15 minutes, or until everything is tender. (Make sure the potatoes are done.)
3. Stir in hot milk and remaining garlic. Remove from heat until about 10 minutes before serving time, then heat gently.
Serve topped with freshly minced herbs.
Makes 8 servings. (Can easily be halved)

Tomato Green Bean Soup

Ingredients:
1 cup chopped onion
1 cup chopped carrots
2 tsp butter
6 cups vegetable broth
1 lb. fresh beans, cut into 1-in. pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil
1/2 tsp salt
1/4 tsp. pepper

Procedure:
1. In a large saucepan, sauté onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic. Bring to a boil. Reduce heat, let simmer for 20 minutes or until the vegetables are tender.
2. Stir in tomatoes, basil, salt and pepper. Cover and simmer for an additional 5 minutes.

Minestrone Soup

For a minestrone that is more a stew than a soup, use the larger amounts of beans and pasta.Note: These instructions assume the beans or chick peas are already cooked. You can soak and cook your own, or use canned (well rinsed and well drained).

 2 Tablespoons olive oil
2 cups chopped onion
5 medium cloves garlic,
minced
1-1/2 to 2 teaspoons salt
1 stalk celery, minced
1 medium carrot, diced
small zucchini, diced and/or 1 cup diced eggplant
1 teaspoon oregano
fresh black pepper to taste
1 teaspoon basil
1 medium bell pepper, diced
3 to 4 cups (or more) water
1 – 14.5 oz. can tomato purée (approx. 2 cups)
1 to 1-1/2 cups cooked pea beans, chick peas, or kidney beans
1/2 to 1 cup dry pasta (any shape)
1 or 2 medium-sized ripe tomatoes, diced (optional)
1/2 cup freshly minced parsley
Parmesan cheese

Heat olive oil in a kettle or Dutch oven. Add onion, garlic, and salt. Sauté over medium heat for about 5 minutes, then add celery, carrot, eggplant (if using zucchini, add it later, with the bell pepper), oregano, black pepper, and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
Add bell pepper, zucchini, water, and tomato purée. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
Bring soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes, and serve right away, topped with parsley and Parmesan.
Makes 6 to 8 servings.

 

Veggie Confetti Salad

½ lb. green beans trimmed and snapped in two
3 carrots –grated
1 clove garlic minced or crushed
½ green pepper-chopped
1 handful basil leaves-chopped
1 lemon cucumber or ½ large slicing cucumber-chopped
2 tomatoes-chopped (try to remove some of the seeds and juice before chopping into cubes
Optional:  ¼ cup sautéed red onion
Dressing:
1 T olive oil
2 T balsamic vinegar
1 tsp crushed oregano
1/2 cup crumbled feta
Optional: Toasted walnuts or pine nuts

Lightly steam green beans for a few minutes until bright green but still crunchy.
Rinse in cold water to stop cooking.
Chop all veggies and combine in a large salad bowl.
Add oil, vinegar, oregano and toss to coat.
Sprinkle feta and nuts on top and serve.

Red And Green Salad

 

Ingredients:
8 ounces fresh mushrooms, quartered
1 cup Reed’s Powerhouse Dressing (recipe below)
1 Ib green beans, trimmed
2 cups water
1 Ib beets, trimmed to 1 inch of greens, roots left attached, well rinsed
Romaine lettuce leaves for lining platter
Radicchio or red cabbage leaves for lining platter
1 large red onion, sliced and separated into rings
8-10 cherry tomatoes for garnish
1 cup ripe black olives for garnish
1/4 cup Horseradish Cream (recipe below)

Directions:
1) In a medium bowl, toss mushrooms with enough dressing to coat. Cover and refrigerate several
hours or overnight.
2) In a large saucepan over medium-high heat, cook beans in boiling salted water to cover until tender-crisp, 6-7 minutes.
3) Cool under running water, drain, and put in a small bowl. toss with just enough dressing to coat the beans. Cover and marinate several hours or overnight in refrigerator.
4) In a large saucepan over high heat, bring the 2 cups of water to boil. Add beets, cover, reduce heat to medium-low, and cook until beets are tender, 30-40 minutes.
5) Cool beets under cold running water and drain. Slip off skins and trim tops and roots.
6) Slice beets crosswise and, in a small bowl, toss with enough dressing to coat. Cover and refrigerate several hours or overnight.
7) To assemble salad:

– Place romaine leaves at one end of a large platter and radicchio leaves at opposite end.
– Arrange beans on radicchio leaves and beets on romaine leaves.
– Mound mushrooms in center, top with onion rings, and garnish with tomatoes and olives.
– Spread Horseradish Cream on beets, but do not cover entirely.
– Serve at once.
Serves 6-8

REEDS POWERHOUSE DRESSING
1/4 cup olive oil
1/4 cup vegetable oil
3 Tbsp. red wine vinegar
2 garlic cloves, coarsely chopped
1 green onion, including some tender green tops, coarsely chopped
2 parsley sprigs, coarsely chopped
1/4 tsp salt
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/4 tsp dried oregano (1/2 tsp fresh, chopped)
1/4 tsp dried basil (1/2 tsp fresh, chopped)
1/4 tsp celery salt
1/4 tsp freshly ground pepper
1/4 tsp paprika
1 Tbsp. grated Parmesan cheese
1 tsp Dijon mustard
– Combine all ingredients in a food processor or blender, blend well. Transfer to a container with a tight-fitting lid, refrigerate till ready to use. Shake well before using.
Makes about 1 cup

HORSERADISH CREAM
2/3 cup plain nonfat yogurt
1 Tbsp. freshly grated horseradish or prepared horseradish
1/4 tsp dry mustard
– In a small bowl, stir together all ingredients till well mixed. Cover and refrigerate until ready to use.
Makes about 3/4 cup

 

 

 

Marinated Tomatoes With Fresh Herb Dressing

 

Ingredients:
4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish
FRESH HERB DRESSING
1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper

*Combine all ingredients in a food processor or blender, blend till smooth

Procedure:
1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley

Marinated Green Bean Salad With Hazelnuts and Blue Cheese

Ingredients:
1 Ib green beans, trimmed
1/2 cup diced red onion
Vinaigrette for vegetables (See recipe below)
1/2 cup crumbled blue cheese
1/3 cup chopped toasted hazelnuts*
Tomato wedges for garnish
Fresh basil leaves for garnish
* To toast hazelnuts, place nuts on a baking sheet in a 350 degree oven and bake until lightly browned, 10-12 minutes. Wrap in a clean, rough towel and rub nuts together to remove most of the skins.

VINAIGRETTE FOR VEGETABLES
1 T fresh lemon juice
1 T white wine vinegar
1 T Dijon mustard
1 T chopped fresh basil or 1/2 tsp dried basil
1/4 tsp sugar
1/2 tsp salt
Freshly ground pepper (to taste)
1/3 cup vegetable oil
-Whisk together all ingredients in a bowl

Procedure:
1) In a saucepan over medium heat, cook green beans in gently boiling salted water to cover until tender-crisp. 6-7 minutes.
2) Cool under cold running water and drain
3) Put in a medium bowl, add onion and Vinaigrette, and toss.
4) Cover and refrigerate for several hours or overnight
5) To serve, drain bean mixture and place on a plate. (reserve drained dressing for another use).
6) Sprinkle with blue cheese and hazelnuts, and garnish with tomato wedges and basil leaves.
Serves: 4

 

 

Garden Vegetable Salad

ingredients:
2 cups water
1 1/4 tsp salt
6 medium new red potatoes (about 2 Ibs), unpeeled, scrubbed, and halved
1/4 green beans, trimmed and halved crosswise
1/2 cup fresh peas
6 green onions, including some tender green tops, sliced
6 fresh basil leaves, slivered*, plus whole leaves for garnish
1/2 cup mayonnaise
1/4 cup sour cream or plain yogurt
2 Tbsp white wine vinegar
1 tsp Dijon mustard
Freshly ground pepper (to taste)
Nasturtium flowers for garnish (optional)
*To sliver basil (called chiffonade), roll several leaves together tightly, and thinly slice.

Procedure:
1) Bring water to an oil in a medium saucepan, add 1/4 tsp of the salt, and lower heat to medium. Cook potatoes, covered for about 20 minutes, or till they are tender.
2) Remove potatoes with a slotted spoon, cool under cold running water, and set aside.
3) Add beans to the same water and cook until tender-crisp, about 4 minutes.
4) Add the peas and cook 2 minutes longer. Cool vegetables under cold running water and drain.
5) Cut each potato half in half again and slice. Put potatoes, beans, peas, green onions, and slivered basil in a large bowl.
6) In a small bowl stir together mayonnaise, sour cream, vinegar, mustard, remaining 1 tsp salt, and pepper. Add to vegetables and stir well until combined.
7) Cover and refrigerate several hours. Serve cold or at room temp, garnished with whole basil leaves and nasturtium flowers, if desired.
Serves: 6

 

 

French Potato Salad with Mustard Vinaigrette

Ingredients:
2 cups of water
1/4 tsp salt
6 new red potatoes, unpeeled, scrubbed, and halved
6 green onions, including some tender green tops, sliced
1/4 cup chopped fresh parsley
Mustard Vinaigrette (see recipe below)
Dijon Basil Mayonnaise (see recipe below)
MUSTARD VINAIGRETTE
1/3 cup olive oil
3 Tbsp white wine vinegar
1 tsp fresh lemon juice
1 clove garlic, minced
1 Tbsp Dijon mustard
1/4 tsp dried tarragon
1/4 tsp dried oregano (1/2 tsp fresh oregano, finely chopped)
1/4 tsp salt
1/8 tsp fresh ground pepper

-Whisk all ingredients together

DIJON BASIL MAYONNAISE
1/4 cup mayonnaise
1/4 cup plain yogurt
1 Tbsp Dijon mustard
1 tsp fresh lemon juice
1/2 tsp dried basil (1 tsp fresh basil, chopped fine)
-Whisk all ingredients together and refrigerate until ready to use.

Procedure:
1) Boil potatoes for 20 minutes in water and salt. Cool, and cut into bite sized pieces.
2) Toss together potatoes, green onions, parsley, and vinaigrette. Cover and refrigerate 6-8
hours.
3) To serve: top with a dollop of Dijon Basil Mayonnaise.

Broccoli Salad with Lemon-Yogurt Dressing

6 cups broccoli
1 1/2 cups tomatoes

Dressing:
3 green onions (scallions), minced
juice of 1 lemon
1/2 cup yogurt
1/4 tsp salt
2 tsp chopped fresh tarragon
2 tsp chopped fresh basil
freshly ground pepper to taste

Procedure:
1. Lightly steam broccoli until just tender. Rinse under cold water, drain, and place in a serving bowl.
2. Add the tomatoes to the broccoli.
3. To make the dressing, combine the green onions, lemon juice, yogurt, salt tarragon, basil, and pepper.
4. Pour over the vegetables and toss gently until well mixed.
5. Chill for at least 1 hour before serving.

 

Zucchini Pizza Crust

Crust
3-1/2 cups grated zucchini and/or other summer squash
3 eggs, beaten
1/3 cup flour
1/2 cup Parmesan cheese, shredded
1/2 tsp dried basil

1. Preheat oven to 350.
2. Combine all ingredients and press into an oiled 9×13 pan.
3. Bake for 20-25 minutes until the surface is dry and firm.
4. Brush the top with a little olive oil and broil under moderate heat for 5 minutes
5. Pile all your favorite toppings on and bake at 350 for about 25 minutes.

 

Zucchini Alfredo

1 lb. package fettuccini noodles   
½ cup chopped basil
3 TBLS vegetable oil
5 cups shredded zucchini
2 cloves garlic, mince
½ cup milk
1 chopped onion (or green onions)  
salt and pepper to taste
8 ounces cream cheese, cubed
1 tsp Cajun spice (or another spice of your choosing)
grated Parmesan cheese

Cook noodles.
Sauté garlic and onion then add basil.
Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet and stir in cream cheese until melted.
Season with salt, pepper, and Cajun spice.
Mix in noodles.
Spread in baking dish and sprinkle cheese on top.
Bake on 350 for 20 minutes.

 

Stuffed Spaghetti Squash Lasagna-Style

Ingredients:
1 large spaghetti squash (about 6 pounds)
olive oil
salt and freshly ground pepper
1-pound Italian sausage (optional)
2 cups of your favorite pasta sauce
1/2 cup ricotta cheese
2 Tbsp fresh basil

Procedure:
1. Preheat oven to 400 degrees.
2. Cut squash lengthwise, scoop out seeds and pulp, and bake for about 45 minutes or until flesh is soft.
3. When squash is nearly done, brown the meat and then add the sauce.
4. In a bowl combine ricotta, mozzarella, and basil.
5. When squash is tender, scrape out the flesh with a fork and place in a bowl.
6. Fill the now empty squash cavity by layering squash, red sauce, and cheese (at least twice).
7. Turn the oven up to broil and cook squash until the cheese on top starts to brown and bubble.

 

Eggplant Parmesan

Ingredients:
2 Medium eggplants
¾ cups milk
2 cups fine bread crumbs
1 tsp basil
½ tsp each: oregano & thyme
1 jar Italian tomato sauce
1 lb grated mozzarella
½ cup parmesan

Procedure:
-Pre-heat oven to 375 and lightly oil a baking tray and a 9×13 pan.
-Cut eggplant into ½ inch rings.
-Dip rings in milk, the in bread crumbs until coated, then place in the baking dish and pan in a single layer. Bake until tender, about 20 minutes
-Remove eggplant from the 9×13 pan and spread a little tomato sauce on the bottom.
-Add a layer of eggplant slices, sauce, then mozzarella cheese and repeat the layering until you run out of ingredients. Make sure to have enough cheese to top it all off.
-Sprinkle top with parmesan and bake uncovered for about 40 minutes or until it is heated through and bubbly around the edges.
-Let stand for about 10 minutes before serving.