Ingredients:

4 packed cups coarsely grated zucchini
4 eggs, separated
1 heaping cup finely-crumbled feta cheese
1/2 cup minced scallions
3/4 teaspoon dried mint
salt and black pepper
1/3 cup flour
butter for frying
sour cream or yogurt for topping

Directions:

Place the grated zucchini in a colander in a bowl, salt it lightly and
let stand 15 minutes. Rinse it and squeeze out all excess water.
Combine squeezed zucchini, egg yolks, feta, scallions, flour and
spices. Mix well. Beat the egg whites until they form soft peaks.
Fold into first mixture. Fry in butter, on both sides, until golden
and crisp. Serve topped with sour cream or yogurt.

Serves:

Source: The Moosewood Cookbook

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Ingredients:

3 packed cups fresh basil leaves
2 large cloves fresh garlic
1/2 cup pine nuts, walnuts, almonds, sunflower seeds, or a combination
3/4 cup fresh chopped parsley
3/4 cup fresh grated parmesan
1/2 cup olive oil
1/4 cup melted butter
salt to taste

Directions:

Combine everything in a blender on low, then medium speed. Thoroughly
work everything into a smooth paste. Toss with hot, drained pasta.

Serves:

Source: The Moosewood Cookbook

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Ingredients:

1 pint cherry tomatoes, halved
1/2 to 1 cup fresh mozzarella, cut into 1/4 inch cubes
1/4 cup chopped fresh basil
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon salt

Directions:

In a medium bowl, combine all of the ingredients. Toss.

Serves: 4-6

Source:  Luna Circle Farm

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Ingredients:

3 sprigs anise hyssop
1/4 cup sugar or other sweetener
1 quart boiling water

Directions:

Put anise hyssop and sugar in a quart jar. Fill with boiling water.
Allow herbs to steep for 6 to 8 hours or overnight. Then remove the herbs.
Place jar in refrigerator. Drink when you are really hot and the tea is
really cold.

Serves:

Source: Luna Circle Farm - original recipe

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Ingredients:

1 small head cabbage
1/2 small red onion
2 jalapeno peppers
A few sprigs cilantro
Juice of 1 lime
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper

Directions:

Tear off and discard the outer leaves of the cabbages. Quarter the
heads and remove their cores. Slice the quarters crosswise, into 1/8-inch
thick strips. Slice the onion lengthwise as thin as possible. Cut the
jalapeno peppers in half, remove their seeds and veins, and slice the
peppers very thin. Coarsely chop the cilantro.

Combine all the sliced vegetables in a large bowl and toss with the
lime juice, white wine vinegar, olive oil and salt and pepper to taste.
Taste again and, if necessary, add more jalapeno and vinegar. Serve at
room temperature.

Serves: 6

Source: Chez Panisse Vegetables

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Ingredients:

1/4 teaspoon salt
1 clove garlic, halved
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/4 cup mayonnaise
1/2 cup plain yogurt
6 green onions, finely sliced
6 tablespoons chopped fresh dill
1-1/2 pounds new potatoes, steamed and cut into chunks
1/2 cup chopped celery
freshly ground pepper
fresh dill sprigs

Directions:

Sprinkle salt in a bowl. Rub garlic around bowl; discard garlic. Add
vinegar, mustard, sugar, mayonnaise, yogurt, green onions and dill. Mix
until combined. Gently mix in potatoes, celery and pepper to taste.
Garnish with sprigs of dill.

Serves: 6-8

Source: From Asparagus to Zucchini, 2nd Edition

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Ingredients:

1 lb firm tofu
1 lb broccoli
1 to 2 tablespoons peanut or canola oil
2 cups chopped onion
1 tablespoon grated fresh ginger
4 medium cloves garlic, minced
3/4 teaspoon salt
2 scallions, minced
3/4 cup good peanut butter
3/4 cup hot water
6 tablespoons vinegar (rice or cider)
3 tablespoons soy sauce
3 tablespoons blackstrap molasses
cayenne to taste
1 cup coarsely chopped peanuts, lightly toasted (optional)

Directions:

Cut the tofu into 1-inch cubes and place them in a saucepan. Cover the tofu with water. Bring to a boil, lower the heat, and simmer for about 10 minutes. Drain and set aside.

Trim and discard the tough ends of the broccoli stems. Shave off the tough skins of the stalks with a sharp paring knife. Cut the stems diagonally into thin slices. Coarsely chop the florets.

Heat a large wok or skillet. After about a minute, add the oil and onion. Cook for about 2 minutes over high heat. Add the broccoli, ginger, garlic and salt. Continue to stir-fry over high heat for about 5 minutes or until the broccoli is bright green and just tender. Stir in the tofu and scallions. Cook for a few more minutes.
While the vegetables are cooking, mix up the sauce. Place the peanut butter and hot water in a small bowl, and mash together until the mixture is uniform. Whisk in remaining ingredients.

Add the sauce to the vegetables and stir until everything is well coated. Serve immediately over rice, topped with lightly toasted chopped peanuts.

Serves: 6

Source: The Enchanted Broccoli Forest

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Ingredients:

1 lb green beans
2 cups kidney beans, cooked
1 onion, chopped
3 oranges, peeled and cut into 1/2 inch pieces
1/2 cup honey
1 cup vegetable broth
1/4 cup fresh parsley

Directions:

Cook green beans in boiling water for 4 minutes. Drain beans, submerse in cold water and drain again. Mix with kidney beans, onions and orange pieces. In a blender mix together honey, stock and parsley. Pour dressing over all ingredients and mix well. Refrigerate before serving.

Serves: 6

Source: Shirley Young

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Ingredients:

4 slices bacon or bacon substitute
3 garlic cloves, thinly sliced
1 bunch kale, stems removed, leaves coarsely chopped
Coarse salt and ground pepper
2 cups chicken or vegetable broth
1 pound whole wheat spaghetti
1/2 cup coarsely grated Fontina cheese

Directions:

Cook bacon in a large skillet over medium heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer to a paper towel lined plate to drain. Pour off all but 3 tablespoons of fat.

Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale has wilted, 2 minutes. Add broth; cover. Simmer until kale is tender, 10 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and Fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Top with bacon.

Serves: 4

Source: Sent in by Dixie Fetrow, souce unknown

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Ingredients:

Greens from 1 bunch of radishes
3/4 cup walnut or raw cashew pieces
1/2 cup freshly grated Parmesan cheese
Salt to taste
2 large garlic cloves
2 tablespoons olive oil
1/2 pound sugar snap peas
1 pound penne
Freshly ground pepper to taste

Directions:

In a food processor or blender, combine the radish greens, walnuts, Parmesan, salt, and the garlic and pulse, scraping down the sides, until the walnuts are finely chopped. Add the oil in dribbles and process the pesto until it is smooth. Add more oil if necessary. Set aside.

In a large saucepan of boiling salted water, blanch the sugar snap peas for 30 to 45 seconds until they are crisp-tender; don’t overcook them. Remove them immediately with a slotted spoon to a large serving bowl and toss them with half of the pesto.

In the same boiling water, cook the penne until it is al dente about 8 to 10 minutes. Drain the pasta, reserving ½ cup of the cooking liquid, and toss the penne in the bowl with the peas, the reserved cooking liquid, and the remaining pesto. Add salt and pepper and serve immediately.

Serves: 4

Source: One-Dish Meals, sent in by Laila Crowe

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