Ingredients:

1 kuri type squash, peeled and cut into chunks
2 to 3 tablespoons olive oil
1 medium onion, diced
1 pinkie size piece of ginger, minced
2 to 3 large cloves of garlic, minced
2 to 3 tablespoons curry powder
1 can coconut milk

Directions:

In a large pan steam or boil the squash until it is slightly soft. While it is cooking, sauté the onion, ginger, garlic and curry powder in olive oil until the onions are soft. Add the cooked squash to the sauté. Add one can of coconut milk. Simmer for 10-15 minutes. Serve with rice. Optional: Add greens or other vegetables to the sauté mix.

Source: Doren Sterne

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Ingredients:

½ tablespoon butter, softened
3 tablespoons bread crumbs
1 tablespoon olive oil
¾ cup diced onion
¾ cup diced fennel bulb
1 teaspoon minced garlic
2 cups diced zucchini
1 link (4 oz) andouille sausage (or a vegetarian alternative)
½ teaspoon crushed fennel seed
salt and pepper
3-4 ounces Swiss cheese
3 large eggs
½ cup milk
for garnish: diced roasted red pepper, chopped black olives, or chopped fennel leaves

Directions:

Heat oven to 350 degrees. Generously grease a pie plate with the butter. Sprinkle breadcrumbs over buttered areas. Heat olive oil in skillet over medium flame. Add onion, fennel, and garlic; sauté until vegetables are partially tender, about 5 minutes. Raise heat to medium-high; stir in zucchini, andouille, fennel seed, salt and pepper to taste. Sauté until zucchini is tender, 3-5 minutes. Spread mixture on platter; cool 10 minutes. Meanwhile grate cheese; sprinkle 2/3 of it into pie pan. Beat eggs with milk in bowl. Stir cooled vegetable mixture into egg mixture; pour into pan. Sprinkle remaining cheese on top. Rim outer edge of pie filling with garnish choice. Bake until set, about 30 minutes. Cool 10 minutes before serving.

Source: From Asparagus to Zucchini, 3rd Edition

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Ingredients:

1-2 fennel bulbs, leafy tops removed and reserved
1 small onion
olive oil
1 can (28 ounces) kidney beans, drained
2-3 cups cooked pasta
1 teaspoon lemon pepper

Directions:

Thinly slice fennel bulbs and onion; sauté in olive oil. Chop reserved fennel tops and add to cooked mixture with remaining ingredients. Serve chilled.

Serves: 4-6

Source: From Asparagus to Zucchini, 3rd Edition

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Ingredients:

½ pound sausage (veggie sausage works, with some olive oil)
1-cup onions, chopped
garlic to taste, minced
4 cups chicken or vegetable broth
1-cup potatoes, diced
salt and pepper to taste
1½ cups evaporated milk
1-3 cups kale, chopped
parsley to taste, chopped (optional)
freshly grated Parmesan cheese

Directions:

Brown sausage in soup pot and drain all but a spoonful of fat. Remove sausage. Sauté onions and garlic in reserved fat until soft. Return sausage to soup pot. Add, chicken, potatoes, salt and pepper, bring to boil, reduce heat, and simmer until potatoes are soft, 10-15 minutes. Add evaporated milk, kale, and parsley, and cook until tender (a few minutes). Garnish each bowl with freshly grated Parmesan cheese.

Source: Simply in Season

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Ingredients:

2-3 large tomatoes
1 crunchy sweet pepper
1 medium sweet onion
2-3 cloves garlic, minced
olive oil
small handful fresh basil, chopped
crusty bread
shredded mozzarella or grated Parmesan (optional)

Ingredients:

Chop the vegetables into a midsize dice. Combine with garlic, 1-2 tablespoons olive oil and basil. Slice bread. Brush with olive oil and sprinkle on cheese, if using. Broil bread for several minutes until bread or cheese browns a bit. Top the sections with some of the vegetable mixture.

Serves: 4

Source: Asparagus to Zucchini, 3rd Edition

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Ingredients:

For the salad:
3 c. fresh corn (cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded, chopped
Diced avocado from 2 avocados, avocados should be somewhat firm
2/3 c. finely chopped red onion, optional

For the dressing:
1/4 c. olive oil
1/4 c. chopped fresh cilantro
2 T. chopped fresh mint
2 T. white wine vinegar
1 T. fresh lime juice
2 t. packed golden brown sugar
1 garlic clove
salt and pepper

Directions:

Combine first four ingredients in a large bowl and set aside. In blender, puree the remaining ingredients until smooth. Just before serving, pour dressing over corn mixture and toss.

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Ingredients:

3 large garlic gloves, minced
1/3 cup coarsely chopped onions
1 cup fresh basil leaves, packed
5 or 6 large, ripe tomatoes, quartered
1/2 cup olive oil
salt to taste
1/4 teaspoon black pepper
1 pound pasta
1/2 cup freshly grated Parmesan cheese
Directions:

Put the garlic, onions, basil, and tomatoes in a blender or food processor. Add the olive oil, salt, and pepper and blend until smooth. Set aside. This sauce is served at room temperature.

Heat the serving bowl and plates. Cook and drain the pasta. In the serving bowl, toss the hot pasta with some of the sauce. Service the rest of the sauce and the grated Parmesan cheese at the table.

Serves: 4

Source: New Recipes from Moosewood Restaurant

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Ingredients:

1½ - 2 cups chopped zucchini
1 - 1½ cups chopped tomatoes
½ cup crumbled feta cheese
¼ cup chopped sweet or green onion
¼ cup chopped olives (black or green)
¼ - ½ cup chopped fresh basil
¼ cup extra-virgin olive oil
3 tablespoons wine vinegar
2 teaspoons minced garlic
salt and freshly ground black pepper to taste
5-6 cups firm-textured bread cubes, dried or toasted
Directions:

Toss all ingredients except bread in large bowl; let stand at room temperature to develop flavor, tossing occasionally, ½ to 1 hour. Toss in bread just before serving.

Serves: 4-6

Source:  Unknown

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Ingredients:

1 cup dry bulghar wheat
1½ cups boiling water
1½ teaspoon salt
¼ cup lemon and/or lime juice
1 heaping teaspoon crushed, fresh garlic
½ cup chopped scallions (include greens)
½ teaspoon dried mint
¼ cup good olive oil fresh black pepper
2 medium tomatoes, diced
packed cup freshly chopped parsley

Optional:
½ cup cooked chickpeas
½ cup coarsely grated carrot chopped sweet peppers
1 chopped cucumber
Directions:

Combine bulghar, boiling water and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, garlic, oil and mint, and mix thoroughly. Refrigerate 2-3 hours. Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with feta cheese and olives.

Source: The Moosewood Cookbook

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Ingredients:

¼ lb radicchio, shredded
1 small onion, sliced thin
¼ cup red wine
1 tart apple, cored and cubed
½ tsp caraway seeds
Directions:

Put all ingredients in a saucepan. Bring to a boil. Cover tightly and simmer over low heat 20 minutes or until crisp-tender.

Source: Try-Foods Intl., Inc.

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