Spinach Salad

What you will need:

• 1 Bag of Spinach
• 1 Cup Shredded Carrots
• 1/2 Cup Tahini Tamari Lemon Juice or Cider Vinegar
• 2 Chopped Garlic Cloves

Immerse loose Spinach in a pot of cold Water, rinse well and strain.

On the side, mix together the 1/2 cup Shredded Carrots, 2 Tbsp.Tamari and 3 Tbsp Lemon Juice or Cider Vinegar with Chopped Garlic.

Adjust the Tamari or Lemon Juice to Taste.

Thin to desired consistency then toss Spinach & Dressing.

Now add the rest of the Shredded Carrots & any other Veggies you like.

Enjoy!

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Picante Zucchini

What you will need:

• 3 Medium Zucchini, sliced 1/4" thick
• 1 Sprig Fresh Rosemary
• 3 Cloves Garlic
• 1 Chili Pepper, or Cayenne (to taste)
• 3 Sprigs Fresh Cilantro (or try substituting Fresh Chives)
• 1 Pinch of Salt
• 6 oz. Tomato Paste
• 1 1/2 lbs. Tomatoes, Chopped
• 8 oz. Cheddar Cheese, Grated

Sauté sliced Zucchini until tender. Drain on brown paper.

Finely Chop Fresh Rosemary, Cilantro (or Chives), Garlic and Pepper. Add these, with Salt, to Tomato Paste.

Mix with Tomatoes and Simmer for about 30 minutes.

Add a small amount of water if necessary.

Preheat oven to 350 degrees, Oil a 2 qt. Casserole or Baking Dish.

Spread the Zucchini on the bottom of Dish.

Pour the Sauce over and top with Cheese.

Bake 45 minutes.

Optional: Line bottom of baking dish with a bed of Cooked Rice before adding Zucchini, Sauce and Cheese.

Enjoy!

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Summer Squash Pancakes

What you will need:

• 3 cups Grated Squash
• 1/2 tsp. Salt
• 3 tsp. Fresh Minced Parsley Dill or Chives
• 1 Clove Minced Garlic
• 3/4 cup Grated Parmesan
• 1 Egg
• 3/4 - 1 cup Biscuit or Pancake Mix
• Salt & Pepper

Mix all ingredients with Milk or Water to make fairly thin batter.

Drop spoonful by spoonful into Oiled Skillet.

Cook until golden brown, then Salt & Pepper to taste.

Enjoy!

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Steamed-Shredded Summer Squash

What you will need:

• 3 Medium Summer Squash, Grated
• 1 Lemon Half
• Salt & Pepper

Put Squash in Hot, Shallow Pan and cover for two minutes. Stir.

With cover off, heat for two minutes more, letting the moisture evaporate.

It should be crisp. Squeeze with Lemon, add Salt & Pepper.

Recipe from Helsing Farms

Enjoy!

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Fava Bean Salad - ( Serves 4 to 6 )

What you will need:

• 2 lbs. Fresh Fava Beans
• 1 Small Red Onion
• 2 Cloves Garlic, Peeled & Finely Chopped
• 1/2 Hot Pepper, Finely Chopped, with seeds
• 10 Sprigs Parsley, Coarsely Chopped
• 1/2 Lemon, Zest and Juice
• 2 Tbs Extra-Virgin Olive Oil
• Coarse Salt (to taste)

Preparing Fava Beans is a two-step process:

Shell the Beans first, then blanch them in Boiling Water for 2 minutes to separate the Beans out of their Skins and into a bowl.

Chop the Onion, Garlic, Hot Pepper and Parsley, then toss with the Favas.

Zest the Lemon next, Juice the Lemon, then mix Juice and Zest together.

Whisk in the Olive Oil and add to the dry ingredients.

Add Salt to taste.

Enjoy!

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Stir-Fried Spinach with Ginger & Garlic - ( Serves 2 )

What you will need:

• 1 Bunch Spinach
• 2 Teaspoons Vegetable Oil
• 1 Teaspoon Minced Peeled Fresh Gingerroot
• 1 Garlic Clove, Minced

Wash Spinach well, discarding coarse stems, and drain in a Colander.

In a Wok or Large Heavy Skillet, heat Oil over moderately high heat until very hot, but not smoking. Stir-Fry the Gingerroot and Garlic until fragrant, usually about 10 to 15 seconds.

Add Spinach and Stir-Fry until wilted, about 1 minute.

Season Spinach with Salt & Pepper.

Recipe from Helsing Farms

Enjoy!

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Cauliflower Salad

What you will need:

• 1 Large Cauliflower
• 2 Tbsp. Red Wine Vinegar
• 3 to 5 Tbsp. Olive Oil
• 1 Small Garlic Clove, Minced
• Juice of 1/2 lemon
• Salt & Pepper to taste
• 2 tsp. Dijon Mustard
• 2 Tbsp. Finely Chopped Dill Fresh or Diced

 

In a 3 qt. Saucepan, bring Salted water to a boil. Add Cauliflower, broken into small flowerets. Cook over medium heat until just tender.

Drain immediately and run under Cold Water.

Put Cauliflower in a Mixing Bowl and combine the Vinegar, Oil and Garlic. Pour over Cauliflower while it is still warm.

Chill for 2 hours

In a Separate Bowl, combine Lemon, Salt & Pepper, Mustard and Dill.

Thoroughly drain Cauliflower.

Lightly toss with Lemon-Dill mixture.

Enjoy!

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Creamed Turnips & Potatoes

What you will need:

• 6 Cups Water
• 1 Bunch Small to Medium White Turnips
• 4 to 6 Medium Potatoes
• 1/8 to 1/4 Cup Olive Oil
• 2 Tbsp. Diced Marjoram Leaves
• Salt and Pepper (to taste

Bring 6 Cups of Water to vigorous boil.

In the meantime, separate Turnips from their greens and cut into mall chunks.

Once the Water is boiling, add the Turnip chunks with a dash of Salt and boil till very tender, then transfer them to the same bowl with the Turnips.

Now add Olive Oil (start with a small amount and add more if necessary.)

Mash the Turnips and Potatoes together with a Potato Masher till smooth, add Salt & Pepper and Marjoram to taste.

Enjoy!

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Gorgeous Beet & Apple Salad - (Serves 4)

What you will need:

• 4 to 5 Medium-Sized Beets, Cooked, Cut into Large Cubes
• 1 Large Granny Smith Apple, Unpeeled, Cut into Large Cubes
• 1/4 Cup slivered Red Onion
• 1 Tablespoon Canola Oil
• 1 Tablespoon Balsamic or Red Wine Vinegar
• 1/4 Teaspoon Salt
• 1 Teaspoon Dijon mustard
• 1 Tablespoon Minced Shallots
• 1/4 Teaspoon Sugar or Honey

Toss beets, apples and red onions together in a medium-sized bowl. Mix remaining ingredients to create the dressing.

Pour over vegetables and toss to mix well.

Chill and serve!

Enjoy!

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Quick Grated Beets - ( Serves 4 )

What you will need:

• 4 Medium-Sized Beets
• 1 Tablespoon Butter or Olive Oil
• 1 to 3 Tablespoons Fresh Lemon Juice (to taste)
• 3 to 6 Tablespoons Water or Vegetable Stock
• 1/2 Teaspoon Salt
• Freshly Ground Black Pepper (to taste)
• Chopped Fresh Dill or Parsley

Wash, Peel and Coarsely Grate Beets.

Heat Butter or Oil in a Medium Sized Skillet over Medium-Low Heat.

Add Beets, and stir to coat well. Sprinkle with Lemon Juice, cover, and cook for approximately 10 minutes.

Stir occasionally and add Water or Stock as needed to prevent scorching.

Cook until just tender.

Season with salt & pepper, Sprinkle with Dill or Parsley.

Serve immediately.

Enjoy!

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