Marinated and Grilled Eggplant

1/4 cup olive oil
2 T balsamic vinegar
salt & pepper to taste
1 big pinch dried thyme (or 1 tsp fresh leaves)
3 big cloves garlic-crushed
2 medium eggplant

Slice eggplant. Mix all ingredients of marinade and soak eggplant in it. Be sure all surfaces are covered. Grill slices 8-10 minutes, turning often, until browned and tender.



Kale with Red Beans, Cilantro, and Feta Cheese

1 1/2 cups dried red Kidney or Tigers Eye beans, soaked overnight or at least 4 hours.
2 bay leaves
1/2 tsp thyme leaves
sea salt
1 white onion, finely diced
1 large bunch kale (can also use chard or collards)
2 TBSP olive oil, plus extra to finish
3/4 cup chopped cilantro
3 ounces feta cheese, crumbled

1. Drain the beans, cover with plenty of cold water, and bring to a boil. Remove any foam that rises to the surface, then add the herbs, 1 1/2 tsp salt, and all but 1/2 cup of the onion. Lower heat and simmer until tender. Cooking time can vary from 30 minutes to over an hour, depending on the type of bean.
2. Slice kale leaves from their stems with a knife. Chop coarsely into 1 or 2-inch pieces and rinse well. Bring a few quarts of water to a boil, add salt and kale. Simmer until tender-about 5 minutes. Pour into colander to drain.
3. Heat the oil in a wide skillet. Add the remaining 1/2 cup onion and 1/2 cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes. Add the kale and beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta and the remainder of the cilantro.

Kale with Pine Nuts and Currants

1/3 cup currants
2 Tbsp. extra virgin olive oil
2 garlic, minced
1/2 red onion, diced
2 large bunches kale, chopped
4 dashes plum vinegar
1/4 cup pine nuts, toasted

1. Plump currants by placing in small pot with 1/4-inch water. Bring to a boil, then reduce heat and simmer, uncovered, 3-4 minutes. Remove from heat and set aside.
2. In a large pan over medium heat, sauté garlic and onion in oil until soft (about 3 minutes). Add kale and sauté until tender (about 4-6 minutes). Add 1-2 Tbsp. water as needed to prevent sticking. Drain currants and add to kale. Toss with vinegar, top with toasted pine nuts and serve.

Green Beans with Walnuts, Balsamic, and Honey

1 lb. beans trimmed and broken in half
2 cloves minced garlic
½ cup walnuts
1 T balsamic vinegar
1 T honey
2 T olive oil
Salt and pepper to taste

Sauté garlic in 2 TBSP olive oil on medium heat
Add green beans and cook for 2-3 minutes, stirring occasionally
Sprinkle the balsamic, honey, salt and pepper over the beans, stir and cook covered for another 2 minutes until beans are bright green and crisp-tender.
While beans are cooking dry roast chopped walnuts until slightly golden.
Pour beans into a serving dish and sprinkle with walnuts.

Green Beans and Pancetta with Browned Butter

2 lb. thin green beans or haricots verts, trimmed
4 oz. pancetta
2 shallots, thinly sliced
6 Tbsp. butter
6 oz. peeled and roasted chestnuts, sliced

1. In a 4-quart saucepan cook green beans, covered in boiling water 4-7 minutes or until crisp-tender. Drain and set aside.
2. In an extra-large skillet, cook pancetta over medium heat until crisp. Drain pancetta on paper towels, reserving the drippings in the skillet.
3. Reduce heat to medium-low. Add shallots to pan and cook for 4 minutes or until golden brown and beginning to crisp, stirring frequently. Using tongs, transfer shallots to a paper-lined plate. Season to taste with salt.
4. Add butter to drippings in skillet. Melt butter over medium heat. Reduce heat to medium-low. Continue to cook without stirring, for 4 minutes or until butter becomes light brown and fragrant. Reduce heat to low. Add chestnuts. green beans, and pancetta. Cook 2-4 minutes to heat through, stirring occasionally. Season to taste with salt and pepper. Serve immediately topped with shallots.

Fingerling Potatoes and Green Beans with Lemon Dill Dressing

2 lbs. fingerling potatoes
2 lbs. green beans

1 clove garlic minced
1/4 cup extra virgin olive oil
3 TBSP chopped fresh dill
1 TBSP lemon juice
1 TBSP chopped fresh parsley
Sea salt & fresh ground pepper

1. In a large pot, steam potatoes until nearly cooked through.
2. Add green beans and steam 2-3 minutes longer, until bright green and al dente.
3. Remove from water and drain.
4. In a separate bowl, whisk together dressing ingredients.
5. Drizzle over the potatoes and bean, fold gently to combine and serve warm or at room temperature.


Curried Parsnips

2 pounds parsnips, peeled and thinly sliced
1 TBSP extra virgin olive oil
1 large leek, quartered and thinly sliced
1 TBSP grated fresh ginger
1 clove garlic, mince
1 TBSP mirin
1 tsp curry powder
Sea salt
Chopped fresh parsley for garnish

Steam sliced parsnips until not quite tender (time will vary depending on how think you’ve sliced them.) Remove from heat and set aside
In a large pan over medium heat, sauté leek ginger, garlic and mirin in oil until leeks are tender.
Add curry powder and parsnips and sauté until parsnips start to brown.  Deglaze the pan with a little water, releasing any browned bits from the bottom of the pan.
Season to taste with salt. Top with chopped parsley and serve.
Serves 4

Curried Coconut Green Beans

1/2 tsp black mustard seeds (opt.)
2 tsp vegetable oil
2 yellow onions, minced (about 2 cups)
1 small red onion, minced
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/2 tsp turmeric
1/4 ground black pepper
1/8 tsp cinnamon
1/8 tsp cayenne or 1/4 tsp red pepper flakes, or to taste
1 lb green beans, trimmed and cut into 2-inch pieces (about 3 3/4 cups)
2 TBSP mirin or 1 TBSP brown sugar
3/4 cup reduced fat coconut milk

1. If using black mustard seeds, warm the oil in a large saucepan on medium-high heat and sauté the seeds until they begin to pop. Add the onions and red onion and sauté for 5 minutes, stirring often.
2. When the onions begin to soften, stir in the cumin, coriander, salt, turmeric, black pepper, cinnamon, and cayenne, or red pepper flakes. Stir constantly for 2 minutes.
3. Add the green beans and mirin and cook for 2-3 minutes. Pour in the coconut milk, cover, bring to a simmer, and then reduce the heat to medium-low heat. Simmer until the beans are tender, about 15 minutes.
4. Serve hot.


Crispy Sesame Carrots

2 pounds carrots, sliced into thin rounds
1 TBSP extra virgin olive oil
1 TBSP toasted sesame oil
coarse sea salt
2 TBSP toasted sesame seeds
2 TBSP toasted black sesame seeds

Preheat oven to 350
In a large sauté pan over medium heat, sauté sliced carrots in olive oil until just soft (about 6 minutes).
Remove from heat, toss with toasted sesame oil and sea salt to taste.
Spread out on a cookie sheet and bake 30 minutes. Check frequently and move carrots around to prevent burning.
Remove from oven, toss with sesame seeds and serve.
Serves 4

Cran-orange Chard

1 medium onion, sliced
1 TBSP olive oil
10 cups chopped chard
1/4 cup orange juice
2 TBSP dried cranberries
2 TBSP coarsely chopped walnuts, toasted
Dash of salt and pepper to taste

1. In a large skillet, sauté onion in oil until tender. Add chard; sauté for 3-5 minutes or just until wilted.
2. Stir in the orange juice, cranberries, salt and pepper; cook for 1-2 minutes or until cranberries are softened. Sprinkle with walnuts.


Coleslaw with Creamy Dill Dressing

1 medium head green cabbage
1 carrot grated
6 green onions, including some of the green, sliced
1/4 cup thinly sliced radishes (could use turnips, or kohlrabi as well)
1/2 cup green bell pepper (optional)

1/4 cup mayonnaise
1/2 cup plain yogurt
1 tsp Dijon mustard
1  1/2 TBLS sugar
1 1/2 TBLS cider vinegar
1/4 cup fresh dill-minced
1/2 tsp salt
freshly ground pepper

1. In a large bowl combine all the vegetables
2. In a smaller bowl mix the dressing.
3. Pour dressing over veggies, toss to coat, refrigerate for a few hours before serving.


Chard Scramble with Eggs & Breakfast Sausage

This is a great farmer breakfast. It keeps you sated for a long time, without weighing you down.
3 chard leaves sliced into ribbons
¼ lb ground breakfast sausage
2 eggs
Splash of milk
¼ cup grated cheddar

In one pan, cook sausage.
In a bowl, scramble eggs and add a splash of milk, the chard, and the cheese, stir.
Scramble egg mixture in a separate buttered pan.
When the eggs and sausage are done combine the two.
Serve with a dollop of salsa and some fresh fruit on the side

Cabbage & Peanut Slaw

1 medium head green cabbage, cored and shredded (about 8 cups)
1/3 cup mayonnaise
1/4 cup sour cream
1 tsp white wine vinegar
1/2 tsp dry mustard
1/2 tsp curry powder
1/4 tsp salt
freshly ground pepper
1/2 cup roasted salted peanuts

1. Put shredded cabbage in a large bowl.
2. In a small bowl mix together the mayonnaise, sour cream, vinegar, mustard, curry powder, salt, and pepper (to taste).
3. Add dressing to cabbage and mix well.
4. Cover and refrigerate for several hours. Add peanuts and toss just before serving.

Buttered Turnips & Rutabagas with Mixed Herbs

1 1/2 lbs. turnips and/or rutabagas
salt and freshly milled pepper
2 TBLS butter or sunflower oil
1 TBLS finely chopped parsley
2 tsp chopped tarragon or thyme
2 TBLS snipped chives
1 garlic clove. minced
1/2 cup fresh bread crumbs browned in 1 TBLS butter or oil

1. Peel, then dice the turnips and rutabagas into 1/2-inch cubes.
2. Boil them separately in salted water until they’re tender-firm, about 12 minutes for the turnips and 20 minutes for the rutabagas. Drain.
3. Melt the butter in a wide skillet. When foamy, add the vegetables and sauté over medium heat, stirring frequently, until golden.
4. Toss with herbs and garlic, taste for salt, and season with pepper.
5. Remove to a serving dish and scatter the crisped bread crumbs over the top.

Brown Butter & Dill Brussels Sprouts

1-pound Brussels sprouts, trimmed and quartered
1 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
3 Tbsp. slivered almonds
1 Tbsp. white-wine vinegar
1 Tbsp. chopped fresh dill
1/4 salt
1/4 tsp freshly ground pepper

1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Steam sprouts for 5-7 minutes, or until tender. (Do not overcook!!!!)
2. Meanwhile, melt butter in a small skillet over medium heat. cook, swirling often, until the butter turns a nutty brown, 1- minutes. Stir in oil and scrape into a large bowl with a rubber spatula.
3. Add the Brussels sprouts, almonds, vinegar, dill, salt, and pepper and toss to combine.


Broiled Zucchini Toasts

2 cups unpeeled, grated zucchini (2 medium zucchini)
Salt for sprinkling on zucchini
1/2 cup mayonnaise
1/2 cup plain nonfat yogurt
1/4 cup grated Parmesan cheese
4 green onions, including some tender green tops, thinly sliced
1 garlic clove, minced
1 tsp Worcestershire sauce
2 drops Tabasco sauce
20-24 baguette slices

Preheat oven to 375 degrees
1) In a medium bowl, sprinkle zucchini with salt and let stand for one hour.
2) Drain and rinse well. Blot dry with a paper towel.
3) Return zucchini to bowl and add remaining ingredients, except baguette slices.
4) Place bread on a baking sheet and spread about 1 Tbsp. of zucchini mixture on each slice.
5) Bake until mixture is bubbly, 10-12 minutes.
Serve immediately

Broccoli with Black Olives, Garlic & Lemon

1 1/2 lb. broccoli crowns
1/3 cup extra-virgin oil
1/3 cup pitted Kalamata olives
1 small to medium clove garlic
1/2 tsp crumbled dried oregano
Kosher salt
1 medium lemon
Freshly ground black pepper
1 1/2 Tbsp. chopped fresh oregano

In a large pot (one that accommodates your steamer), being about 2 inches of water to boiling, steam the broccoli in a steamer. Basket until it’s just cooked, 7-9 minutes.

While the broccoli steams, heat the oil in a small saucepan over medium-low heat.  Add the olives, garlic, dried oregano, and 1/2 tsp salt.  Cook until the garlic is lightly colored, 3-5 minutes.  Remove the pan from the heat.  Finely grate the zest from the lemon; Set aside.  Squeeze 4 tsp juice from the lemon and add the juice to the oil.  Season with salt and pepper.

Spread the broccoli on a warmed serving platter.  Reheat the dressing until it begins to bubble and then pour it over the broccoli.  Sprinkle with lemon zest and fresh oregano.  Serve immediately.

Serves 6

Black Beans and Rice Salad

1/2 cup olive oil
3 Tbsp. orange juice
2 Tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp ground cumin
1 tsp chili powder
2-3 drops Tabasco Sauce
3/4 tsp salt
Freshly ground pepper (to taste)
3 cups cooked long-grain white rice (1 cup raw)
2 cans (15 ounces each) black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh cilantro or parsley

1) In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt and pepper.
2) In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.
3) Add more dressing just before serving, as needed. Serve cold or at room temp.
Serves 8-10

Blue Cheese Potato Salad

6 cups bite-sized cubed red-skinned potatoes (2 lbs.)
1 tsp salt
1 cup diced celery
1/2 to 1 cup finely chopped red onions, scallions or chives
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
3 TBSP olive oil
1/2 tsp freshly ground black pepper
1 cup crumbled blue cheese*

*Roquefort, Gorgonzola, Stilton, Danish Blue, or a mixture

1. Place the potatoes in a large saucepan with water to cover. Add the salt, cover, and bring to a boil; then reduce the heat to low and simmer until just tender, about 10 minutes. Drain well.
2. In a large mixing bowl, combining the hot potatoes, celery, red onions, and parsley. Stir in the vinegar, oil, and pepper and allow to cool to room temperature. Gently toss in the blue cheese. Add salt to taste.
3. Serve immediately or chill for at least 20 minutes and serve cold.

B-B-Q Garlic Scapes

Garlic scapes are the seed stalk of the garlic plant which shows up in late spring.  Scapes have a fresh garlic flavor and can be used for garlic in just about any dish until the real thing comes along.

A favorite way to eat them is to toss with olive oil, salt and pepper and grill over the b-b-q much like you would asparagus. The texture and flavor is similar to asparagus. It makes a great side dish.