Squash Blossoms in Beer Batter
Remove stems from blossoms. Wisk ¾ c. cake flour with ¾ c. beer and salt. Dip blossoms in batter and deep fry.
Spaghetti with Zucchini & Lemon
In 2 tbs olive oil saute about 4 cups sliced zucchini or summer squash (1/3" thick) and 4 cloves minced garlic until zucchini begins to brown. Sprinkle with dash of salt and pepper. Add juice of 1 lemon and 6 large leaves of basil cut into strips
The large yellowish football shaped thing is a spaghetti squash. Some of these are a bit smaller than normal and our yield is substantially reduced due to lack of rain. To prepare, cut in half lengthwise (a large, strong, thin, sharp knife will do
Spaghetti Squash au Claire
Preheat oven to 400 degrees. Pierce large spagetti squash with fork to let steam escape. Bake for 1 to 1 1/4 hours until just tender to touch. When still warm but cool enough to handle, halve squash, remove seeds and fibers and using a fork, scrape
Dice unpeeled pie pumpkin, or any orange-fleshed winter squash and boil until tender. (If the squash has dark flesh, peel first) Drain. Measure out 2 c.of the pumpkin and 1 1/2 c. milk. Place in blender: 2 eggs, 1tsp. cinnamon, 3/4 tsp. allspice,
Pumpkin or Winter Squash Soup
Cut pumpkin open and remove seeds. Cut pumpkin into one-inch cubes. Slice onion, and sauté for a few minutes, then add the pumpkin. Sautee for about five minutes, stirring, and then add a cup of water, put on a lid and let it simmer for forty to fi
Steam 10 oz. Spinach. Drain well and chill. Toss spinach with ½ tsp sesame oil, ½ tsp. soy sauce, salt and pepper to taste. Toast 2 tsp sesame seeds in dry pan until golden. Toss with spinach and ½ tsp rice vinegar.
Saute 1 diced onion and 6 minced cloves of garlic. Toss with 10 oz. spinach cut up in ribbons. Then add 6 tsp. mint. Serve topped with roasted walnuts (Just put them a hot oven 5 min.)
Spinach Salad Dressing
1 med. onion (or chives) minced, 1/4 c. honey or 1/3 c. sugar, 1 tsp. celery seed, 3 Tbs. mustard, 1/2 c. cider vinegar, 1/2 c. oil. Blend. We leave out the onions and keep a jar of this in the fridge during spinach season
This is a Lebanese dish. To 1c. cooked bulgur (cracked) wheat, add 1/2 c olive oil, 1/2 c lemon juice, 1 bunch finely chopped scallions, lg bunch finely chopped parsley. Salt to taste. (Cucumbers, tomatoes, and celery can also be finely chopped and
Red Cabbage and Apple Salad
Slice cabbage thin, cut 1 apple into 1/2" cubes, slice 1 green pepper into thin strips, chop 1 small onion finely, toss. Cook 1/2c wine vinegar, 1T honey, 1/2t caraway seeds,1/8t black pepper and cloves until mixture just begins to boil. Pour hot mi
Peel and slice one bunch of beets and slice into 1/8” thick rounds. Chop beet greens and heat 2 tbs oil in large skillet over medium heat. Add chopped beet greens, 1 bunch chopped onion, l large stalk diced celery, beet rounds, and ½ tsp. garl
Chop greens in bite-sized pieces, keep stems separate. Saute stems and a few cloves minced garlic in olive oil for a minute. Add chopped greens and saute another minute. Turn heat to low, add a few tbs. water, cover tightly, and simmer a few minu
Beet Green Omelette
Cut up about 2 c leafy portion of beet greens into small pieces. Separately dice about 1/2c. redish thick parts of the stems. Slice about ½ c chives or green onions into little rings. Shred ½ c. cheddar, or cheese of your choice. Saute beet ste
Peel large beets and slice up like French fries. Toss with olive oil and spread on oiled cookie sheet. Bake at 350 deg. until tender.
Beet & Potato Salad with Rosemary Vinnaigrette
Boil separately two pounds beets and one pound potatoes (skinned or unskinned depending on personal preference). When vegetables are cooled sufficiently to handle, peel away beet skin and slice both. Whisk together dressing ingredients: 2/3 cup o
Saute garlic and onions in vegetable oil. Add fresh green beans and sliced zucchini and your favorite tomato sauce (w/basil..) Simmer until vegetables are slightly tender. (about 15 min.) Serve with rice, falafil, hummus etc.
Szechwan Green Beans
Heat wok or heavy skillet med-hot. Add 2-3 tbs. sesame oil, then 2 lbs. trimmed green beans. Stir fry 5 min. Then add 8 cloves minced garlic, 1/2 tsp salt, and crushed red pepper to taste. Stir fry several more minutes. Remove & serve warm or at
Cook or steam trimmed beans 3-5 min. Drain when beans are still bright green and just tender. Stir 2 Tbs. fresh chopped dill into warm beans. Combine 1/4 tsp red pepper flakes, 1/3 c. cider vinegar, 2 lg. cloves pressed garlic, and 1/2 tsp honey
Buttered Green Beans and Sunflower Seeds
Steam 1 lb. green beans until just tender. Just before serving, melt 1 tbs. butter in skillet at med-hi heat and add 1/4 c.sunflower seeds. Let sizzle until toasty-3-4 min. Stir in beans, salt to taste, and serve.
Green Beans & Shrimp
Saute 1lb of shrimp in a hot pan with olive oil and then set aside. Heat more olive oil and saute 3 cloves of smashed garlic. Add 1 1/2 c. beans and 1 c. peas as well as 1 tsp lemon zest and saute some more. Add a chicken bouillon cube and 1/2 c
Dijon Carrots & Beans
Kathleen’s Dijon Carrots and Beans: Steam or Boil ½ # green beans and 3 carrots sliced ¼” rounds until just barely tender. Drain well. Mix 2 tbs Dijon mustard and 1 tbs. maple syrup or honey. Toss carrots and beans with 1 tbs. butter and g
Italian Green Bean Salad
Parboil beans and cool. Marinate in a little vinegar with garlic powder and salt.
Lemon Basil Vermicelli
Cook 12 oz. Vermicelli pasta; drain. Toss vermicelli with 1 c. chopped scallions, 1 tbs. Minced hot pepper (if desired—Hungarian wax or other), 1 c. chopped lemon basil, ½ tsp. Ground black pepper, 3 tbs. Lemon juice, 2 tbs soy sauce. In wok or l
Basil with Peanut Sauce
Peanut sauce: Mince shallots and garlic. In a food processor finely grind peanuts until they begin to get oily. In a small heavy saucepan heat oil over moderate heat until hot but not smoking and cook shallots, garlic, and curry paste, stirring, u
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