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Recipes
Wondering how to use your fresh produce? We’ve got answers.
You’ll find background, storage, and preparation information,
along with recipes, recipes, recipes. Just click on a vegetable
at left and… read on!
For questions or to contribute a recipe, contact Carole Koch: ckoch@greenearthinstitute.org.
2 cucumbers, peeled, seeded, chopped
1 cup plain yogurt
3 tablespoons fresh lemon juice
salt and freshly ground pepper to taste
1 small yellow or red tomato, peeled, seeded, diced
2 tablespoons olive oil
2 teaspoons chopped fennel fronds
Purée cucumbers, yogurt, and lemon juice until smooth and season to taste with salt and pepper. Refrigerate until ready to use. Toss the diced tomato with 1 tablespoon of the olive oil and season to taste with salt and pepper. Stir the purée and ladle into 4 shallow bowls. Place some of the diced tomato in the center of each bowl, add the fennel fronds and drizzle the remaining extra virgin olive oil on top.
Serves 4.
Adapted from “The Kitchen Session with Charlie Trotter,” Charlie Trotter, 1999.
Posted by Carole Koch
This same technique is also great for grilling summer squash. Serve as a simple side dish or mixed with other grilled vegetables, or use it in sandwiches, either warm or chilled. Or drizzle with balsamic or red wine vinegar, sprinkle with fresh basil and shaved Parmesan cheese and serve room temperature as a salad.
1 eggplant, sliced lengthwise into 1/2-inch slices
3 tablespoons olive oil
2 cloves garlic, crushed
salt and pepper to taste
Preheat grill. Place olive oil in a small bowl. Add garlic and whisk to blend. Place eggplant on a baking sheet and brush on both sides with the olive oil mixture. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes. Place on hot grill and cook for 5 minutes, turn and cook for 5 minutes more. Adjust cooking time as necessary to ensure eggplant is cooked through.
Serves 4.
From www.grouprecipes.com.
Posted by Carole Koch
Sauce
1 cup nonfat plain yogurt
1/2 cup light mayonnaise
1 7-ounce jar roasted red peppers, drained
1/3 cup packed fresh basil leaves, thinly sliced
1 large clove garlic, pressed
Sandwich
vegetable oil spray
1/4 cup olive oil
1/4 cup balsamic vinegar
1 1/2 tablespoons dried oregano
2 eggs
2 tablespoons water
fresh breadcrumbs (preferably made from French bread)
all purpose flour
1 medium eggplant, unpeeled, cut crosswise into 1/4-inch slices
6 pita bread rounds
4 small to medium tomatoes, sliced
1 cucumber, cut diagonally into 1/4-inch slices
1 7-ounce jar roasted red peppers, drained, cut into strips
For sauce, whisk together all ingredients in a medium bowl. Season with salt and pepper, cover and refrigerate. Preheat oven to 425 degrees F. Spray 2 heavy large baking sheets with vegetable oil spray. Whisk olive oil, vinegar and oregano together in a small bowl. Season with salt and pepper.
Whisk eggs and 2 tablespoons water in medium bowl. Place breadcrumbs in a shallow dish; place flour in another shallow dish. Lightly dust each eggplant slice with flour; dip eggplant into egg mixture and then into breadcrumbs, coating completely. Place on prepared baking sheets. Drizzle with olive oil mixture. Let stand 15 minutes. Bake until brown on both sides and tender, turning occasionally, about 35 minutes. Remove from oven; cool.
Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips. Drizzle 1/3 cup sauce over filling in each pita and serve.
Serves 6.
From www.epicurious.com, reprinted from “Bon Appétit,” April 200, courtesy Jill Browning.
Posted by Carole Koch
Basil oil is excellent with crusty bread or added to chopped tomatoes. Use as a base for salad dressings or to flavor poached chicken or fish, mashed potatoes, or grilled vegetables.
1 1/4 cups lightly packed fresh basil leaves, roughly chopped
1/3 cup extra-virgin olive oil
Place basil and olive oil in a saucepan and set over medium-low heat. Cover and heat until basil wilts and oil is extremely fragrant, about 3 minutes. Remove from heat and set aside, covered, for at least 20 minutes and up to 1 hour. Keep refrigerated until use for up to a week.
Makes 1 1/4 cups.
From “The Chefs of the Times,” The New York Times, 2001.
Posted by Carole Koch
If you have red cabbage instead of green, this recipe will still taste good, but be aware that its red color will bleed into all the other ingredients.
2 teaspoons vegetable oil
1/2 teaspoon cumin seeds
2 teaspoons minced, peeled fresh ginger
2 cups onion, sliced
1 tablespoon chopped, seeded jalapeño
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground turmeric
5 cups chopped kale
2 cups sliced green cabbage
2 tablespoons water
Heat oil in a large nonstick skillet over medium heat. Add cumin seeds; cook 1 minutes. Add ginger; cook 1 minute, stirring frequently. Add onion; cook 5 minutes. Stir in remaining ingredients. Cover and cook 15 minutes, stirring occasionally, until kale is tender.
Serves 6.
From find.myrecipes.com.
Posted by Carole Koch
Thanks to Benedictine University Dietetic Intern Ann Haydu for sharing this recipe. Ann says: “Kids will love making their own sweet pickles to eat with sandwiches and on hotdogs. They are ready in 24 hours so they can be enjoyed the very next day.”
1 cup apple cider vinegar
1/8 cup salt
1 cup white sugar
1/4 teaspoon ground turmeric
1/2 teaspoon mustard seed
2 pounds cucumber
2 sweet onions
In a small saucepan over medium-high heat, combine cider vinegar, salt, sugar, turmeric and mustard seed. Bring to a boil and let cook for 5 more minutes. Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.
Serves 8.
From allrecipes.com.
Posted by Carole Koch
Cake
nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup olive oil (not extra-virgin)
1 cup packed golden brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups coarsely grated zucchini
3/4 cups chopped pecans
Frosting
4 ounces Philadelphia-Brand cream cheese (full fat), room temperature
3 tablespoons unsalted butter, room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Cake: Position rack in center of oven and preheat to 350 degrees F. Line one 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat paper with nonstick spray. Whisk flour, baking powder, coarse salt, cinnamon, ginger and nutmeg in a medium bowl; blend well. Whisk oil, sugar, eggs and vanilla in large bowl; blend well and then fold into flour mixture. Fold in grated zucchini and pecans. Transfer cake to prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on a rack, about 1 hour. Run a knife around sides of pan to loosen cake. Turn out onto a platter and remove parchment paper.
Frosting: Using electric mixer, beat cream cheese and butter in a medium bowl until blended. Beat in sugar, vanilla and cinnamon. Spread frosting thickly over top of cake. Cover and chill.
Serves 10.
From “Bon Appétit,” August 2010.
Posted by Carole Koch
1 medium kohlrabi, trimmed, peeled, cut into matchsticks
4 radishes, thinly sliced
1/4 red onion, thinly sliced
2 teaspoons fresh lime juice
2 tablespoons extra virgin olive oil
dash of agave nectar (optional)
sea salt and pepper to taste
1 tablespoons fresh mint, chopped
Place kohlrabi, radishes and onion into a bowl. Drizzle with lime juice, olive oil, a pinch of sea salt and black pepper to taste. Toss until ingredients are well mixed. Refrigerate for 15 minutes. Adjust seasonings, stir in mint, and serve.
Serves 4.
From macrobiotic.about.com, copyright 2010 by Jen Hoy.
Posted by Carole Koch
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