Hi Everyone,  I've started to collect together recipes from various posts on the site and put them all together here.

If you have a recipe you want to add on here, just post it on the site and leave a comment on my page telling me where it is and I'll go and fetch it back here.

They are organised in Contributor Order but I'm open to better suggestions!

BEVA'S RECIPES

Butternut Squash Soup with Cheese Ravioli

Ingredients;
4 pounds butternut (buttercup, or your own favorite) winter squash
4- 14 1/2 ounce cans vegetable or chicken broth
1 cup water
1/4 teaspoon ground red pepper (cayenne)
2 tablespoons butter
2- 9 ounce packages refrigerated cheese ravioli

2 tablespoons molasses (to be drizzled over top of finished soup)

Peel, seed, and cube squash into 3/4 inch pieces.

Combine squash, broth, water & red pepper spice in a large pot. Cook covered over medium heat for 20 minutes or until squash is tender.

Transfer 2 cups cooked squash mixture at a time to a blender and puree until smooth.

Return blended mixture to large pot. Bring just to boiling. Immediately reduce heat. Simmer uncovered 5 minutes. Add the butter and stir until melted.

Prepare the ravioli according to package directions. Drain well. Then add to soup mixture or ladle hot soup into bowls and add cooked ravioli on top. Drizzle with molasses.
Makes 10 side dish servings.

This is a delicious, hearty soup. I did add some cracked pepper to mine. I served it with corn bread baked in a cast iron skillet. I'd love to hear comments and ideas.

  found this recipe in Prevention Magazine and gave it a try with a couple small changes. It was pretty tasty and a different way to use up my abundance of Acorn squash.

Fennel, Apple, Beet Salad

Beva’s kitchen
Note; I attended a seminar at the Rowe Camp & Conference Center in Rowe MA. This salad was served and was just so tasty that I had to have their cookbook when it came into print!

Salad;
Romaine lettuce & red leaf lettuce (cut into bite size) or baby spinach
2 fennel (anise) bulbs, trimmed, quartered & cut into slivers
1 medium beet, boiled, slivered (or a small can of sliced beets slivered)
1/2 c. blue cheese crumbled
1/2 c. walnuts chopped
1 large tart apple sliced (Granny Smith)

Dressing;
1/4 c. balsamic vinegar
1/2 c. olive oil
1 tsp. salt
1/2 tsp. white pepper
3 cloves garlic crushed
2 tbsp. honey or maple syrup

Assemble salad. Combine dressing ingredients in a cruet and serve.

Ma’s White Milk Bread
Beva’s Mother Laura Chissom’s recipe

1 1/2 c. rolled oats (Quaker cereal) (optional)
3-4 c. whole wheat flour
3-4 c. white flour (as needed to firm up dough)
2 palm full of quinoa (optional)
2 palm full of steel cut oats (optional)
2 palm full of wheat germ (optional)
1 spoonful of honey
1/3 c. crisco shortening
1/3 c. sugar
1 tbsp. salt
1 1/2 c. cool water
3 heaping tsp. jar yeast or 1-3 strip of package yeast & 1/2 cup warm water to dissolve yeast in
2 c. scalded milk (3-4 minutes in microwave)

In a large mixing bowl combine scalded milk, salt, honey, sugar, shortening, rolled oats, wheat germ, and 4 cups flour, add 1 1/2 cup cool water and mix well, add dissolved yeast and mix well, add gradually the rest of the flour (3-4 cups). Knead well. If dough is sticky add more flour and knead until dough is elastic.
Cover with a towel and let rest in a warm place until dough has risen or doubled. When doubled, punch down and form into loaves and biscuits, using shortening to coat hands to keep dough from sticking. o

Cover tins with a towel and let rise until dough has reached top of tins.
Preheat oven to 375 and bake for 20+ minutes. Check bottom of pan, if crust is golden brown and bread sounds hollow when tapped on, it is done.
Remove from oven and brush tops with butter and cool on a baking rack..
Eat the biscuits hot with a drizzle of honey or butter!!

Note; If you wish to make just the original white milk bread recipe eliminate all the optional ingredients and use 6-8 cups of white flour.

>Tex- Mex Stuffed Acorn Squash

Serves: Prep: 15min|Cook: 1hr 5min |Total: 1hr 20min


* 2 med acorn squash (about 1 1/4 lb each), halved and seeded
* 2 tsp olive oil
* 1/2 tsp freshly ground black pepper, divided
* 1 C canned black beans, rinsed and drained
* 1/2 C pine nuts, toasted
* 1 lg tomato (6 oz), coarsely chopped
* 2 scallions, thinly sliced
* 1 tsp ground cumin
* 2 oz reduced-fat Monterey Jack cheese, shredded (about 1/2 c)

(Note; I added 1 cup of corn and substituted walnuts for the pine nuts.)


Directions
1.  Preheat oven to 425 degrees F. Coat rimmed baking sheet with olive oil spray.
2.  Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 teaspoon of the pepper. Place cut-side down on prepared baking sheet. Bake 30 to 40 minutes until tender (don't pierce with fork). Turn cut-side up.
3.  Mix beans, pine nuts, tomato, scallions, cumin, and remaining 1/4 teaspoon pepper in medium bowl. Spoon heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all filling in. Sprinkle evenly with cheese.
4.  Bake 10 to 15 minutes, until cheese is melted and golden brown.


Nutritional Facts per serving
CALORIES 284.5 CAL

FAT 11.5 G

SATURATED FAT 2.7 G

CHOLESTEROL 10.1 MG

SODIUM 420.5 MG

CARBOHYDRATES 42.2 G

TOTAL SUGARS 7.4 G

DIETARY FIBER 14.2 G

PROTEIN 9.5 G

Recipe for old fashioned Root Beer

This recipe was given to me by a brewer. I have not yet tried it. If anyone does, please let me know how it was?


Old Fashioned Root Beer
From Excellent Recipes for Baking Raised Bread (the Fleishman Company, 1912)
Time: 6-7 Hours
Serves: 32

Ingredients

Instructions
1 cake, compressed yeast
5 pounds, sugar
2 ounces, sassafras root
1 ounce, hops or ginger root
2 ounces, juniper berries
4 gallons, water
1 ounce, dandelion root
2 ounces, wintergreen


Warning note:
The US FDA determined natural sassafras to be carcinogenic in the 1930s. The sale of natural sassafras has been outlawed since. For more information, see the Encyclopedia Rootannica.

1. Wash roots well in cold water.
2. Add juniper berries (crushed) and hops.
3. Pour 8 quarts boiling water over root mixture and boil slowly 20 minutes.
4. Strain through flannel bag.
5. Add sugar and remaining 8 quarts water.
6. Allow to stand until lukewarm.
7. Dissolve yeast in a little cool water.
8. Add to root liquid. Stir well.
9. Let settle, then strain again and bottle. Cork tightly.
10. Keep in a warm room 5 to 6 hours, then store in a cool place. Put on ice as required for use.

 

Yummy Meatball Tortellini Soup

 

1-14 1/2 oz. can low sodium Kitchen Basics beef broth (or homemade)
6 oz. ground beef made into meat balls and pre-cooked
3/4 c. fresh baby spinach
1 can stewed tomatoes
1 can Mexi-corn drained
small package frozen cheese tortellini
to taste; dash of salt, pepper & garlic powder or minced fresh garlic

In a large saucepan, heat broth, add meatballs, simmer, add spinach, tomatoes & corn. Cover and simmer 5 minutes. Add the tortellini, spices & cover for 3 minutes or until tortellini is tender.
Yield: 4 servings. (for a more meaty soup or variation, add cooked (sliced into chunks) Italian sausage and diced red bell pepper)

This is a salad that the family requests for me to make for gatherings. I got it from the Rowe Center in MA.

 

Roasted Squash Apples & Pecans

2 lb. winter squash cubed (butternut or the like)
2 tsp. canola oil
1 tbsp. pumpkin pie spice mix
1/4 c. red wine vinegar
1/2 c. maple syrup
5 Granny Smith Apples cored & cubed
1/2 c. chopped pecans

Preheat oven 400 degrees. Mix squash with oil in bowl, sprinkle with spice mix. Combine cubed apples, vinegar and maple syrup, pour over squash, then transfer mixture to a baking sheet. Bake 20 minutes. Serve with chopped pecans and if you like, dried cranberries.  

 

Zucchini Soup

1 lb. Italian sausage casings removed and cut into small (1/2 inch) pieces
2 c. celery sliced on an angle (1/2 inch pieces)
2 lb. zucchini sliced (into 1/2 inch pieces)
1 c. chopped onion
2- 28 oz. cans stewed tomatoes
2 tsp. salt or to taste
1 tsp.Italian seasoning
1 tsp. oregano
1 tsp.sugar
1/2 tsp. basil
1/4 tsp. garlic powder or fresh garlic to taste
2 green peppers cut (into 1/2 inch pieces)
Parmesan cheese

Brown sausage in a large Dutch oven. Drain off excess fat. Add celery to Dutch oven along with sausage & cook for 10 minutes stirring occasionally. Add all remaining ingredients except green pepper & cook covered 10 minutes. Add green pepper and cook slightly- don't over cook, pepper should be somewhat firm.
Serve and top with grated cheese.
Makes 3 1/2 quarts.

 

BROOK'S RECIPES

At the last Edible Gardening Club meeting at The Arboretum and brought these black-eyed pea cakes for the potluck. Everybody raved about them, and several asked for the recipe. I figured if they all liked 'em that much, others here might too.

I serve these with mango salsa. But any fruit salsa would go nicely. Or even a chutney. As a sidedish or main course I make them as directed. But for a party or potluck, anytime a large group is involved, I use a 2-tablespoon disher, because lots of small ones is better in those circumstances.

And, of course, you don't have to confine yourself just to black-eyed peas. Any cowpea will do, and you can actually vary the flavor that way.

Black Eyed Pea Cakes

4 cups black eyed peas
1 red onion, sliced
½ red bell pepper, diced
1 Jalapeno, diced
1 cup grated parmesan
2 large eggs
2 tbls flour
2-3 garlic cloves, minced
1 tsp oregano
1 tsp salt
1 tsp black pepper
¼ cup parsley
2 ½ cups bread crumbs
1/3 cup oil

Cook peas. Drain. Divide in half.

Mix half the peas with the onion, red pepper, jalapeno, parmesan, flour, garlic, oregano, salt and pepper. Run through food processor in batches. Blend in 1 cup crumbs and the eggs. Fold in reserved whole peas.

Scoop out ½ cup mixture (for main dish serving. For buffets use about 2 tablespoons). Form into cakes about ½ inch thick. Coat with remaining breadcrumbs. Chill finished cakes.

Heat oil in heavy skillet. Cook cakes a few at a time, uncovered, 4-5 minutes per side, turning once. Drain cakes and place on baking sheet in oven to keep warm.

 

Necterine Chutney
Takes 30-60 minutes
Makes 6 servings

1 tablespoon olive oil
3 shallots, minced
6 slightly under ripe nectarines, pitted and chopped
1 3/4 cup (6 fl oz/180ml) apple juice
1/3 cup (3 fl oz/90ml) apple cider vinegar
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon sea salt
Freshly ground black pepper

Heat oil in a large sauté pan over very low heat.

Add shallots and cook until they begin to soften, about 5 to 6 minutes.

Add nectarines, cover the pan and cook until the nectarines are soft, about 20 minutes.

Stir in apple juice and vinegar, increase the heat to medium-high and cook quickly until most of the liquid has evaporated, about 5 minutes.

Add thyme, salt and a generous grinding of black pepper. Transfer to a dish and chill.

Source: Matria Kitchens

 

Pickled Turnips

2 lbs small white turnips, peeled and cut in quarters*
2 medium beets, peeled and thinly sliced
6 cloves garlic, thinly sliced
2 tbs chopped celery leaves
2 1/4 cups water
1 1/2 cups white wine vinegar, plus ;more as needed
2 tbls salt
1 tsp pickling spices
Small pinch of crushed red pepper flakes**

Pack the turnips, beets, garlic and celery leaves into sterilized jars (half gallon size works good), alternating the beets with other ingredients at regular intervals.

Bring the water and vinegar to a boil. Add the salt, pickling spices, and red pepper flakes, stirring until the salt is disolved. Pour over vegetables, making sure they are all submerged. If not, add more vinegar until they are. Seal the jars with their lids.

Store in a warmish place for a week to ten days before eating. Refrigerate them after eating. They will keep for several months in the fridge.

*I actually prefer cutting the turnips into a heavy julienne, with the strips about 3/8 to 1/2 inch square and as long as you can make 'em.

**A small red chili works even better.

This particular recipe is adapted from the one in Joanne Weir's From Tapas To Meze. But, as noted, similar recipes are found all over the Mid-East.

 

Puerto Rican Style Cabbage

2 cups cabbage, shredded
2 cups potatoes (either Irish or Sweet), cubed
1/2 cup onion, chopped
1/4 tsp seasoning salt
1/2 cup apple juice
4 tbls butter, softened
1 tsp caraway seed, crushed

Steam cabage, potatoes and onions in juice until tender. Thoroughly mash with a fork. Add butter and seasonings and mix well.

Put mixture in a greased casserole or baking dish. Bake at 350F for 20 minutes. Dish may be topped with parsley or cilantro before baking

 

GILLIAN'S RECIPES

Dahl with a difference

1 large onion, finely chopped
4 cloves garlic
1 Tbs grated ginger
1 Tbs olive oil
1 cup lentils - red or brown
1 Tbs curry powder
3 cups stock or water
1 cup chopped sweet potato
1 red bell pepper, chopped
1/2 cup coconut milk
25g chopped frozen spinach

Saute onion, garlic and ginger in the olive oil until onion is soft. Stir in lentils and curry powder, stirring well until coated. Pour in stock, coconut milk, bell pepper and sweet potato. simmer for about 30 minutes, stirring ocassionally to make sure dahl does not stick. Add more water if necessary. Stir in chopped spinach, bring back to heat and serve.
This keeps well and in fact gets better the day after in my opinion. You can easily freeze the remainder of the coconut milk.


I always serve this carrot dish as a sambal with curry

Carrot Sambal

1 lb carrots, grated
2 cardamon pods
1 dried hot chile
1 Tbs minced ginger
1 tsp salt
1 cup sugar
1/2 cup water
3/4 cup vinegar

Grind cardamon seeds with chile. Place all ingredients except vinegar in pot and cook 30 minutes. Add vinegar and cook for a further 30 minutes until thick. Chill at least an hour before serving.

 

GUMBEAUXGAL'S RECIPES

here's my recipe for using up those watermelon rinds!

GumbeauxGal's Watermelon Rind Preserves
2 qt watermelon rind (before trimming)
4 tbsp salt
water (several measurements; see recipe)
2 tsp ground ginger (optional)
1 tsp lemon zest
4 cups sugar
1/4 C + 1 tsp lemon juice

1) Remove and discard ALL green outer skin and ALL flesh from the watermelon rind, leaving only the white part.
2) Cut the rind into small chunks, about 1 inch.
3) Dissolve salt in water (about 2 1/2 qts) and pour over rind.
4) Let stand stand overnight, but not longer than 9 hrs.
5) Drain and rinse the rind three times.
6) After last draining, place the rind in a pot and cover with water.
7) Stir in the zest and ginger and cook until the rind is tender.
8) Drain the rind and set aside.
9) Combine 6 1/2 cups water, sugar, and lemon juice in a large pot. Boil and stir until sugar is dissolved.
10) Add the rind and bring just to a boil for about 25 minutes or until melon rind is clear.
11) Pack the preserve into hot, sterilized jars, and leave approx. a quarter inch of head space.
12) Wipe jars. Screw on lids snugly. Process for 5 minutes.

I have lots of recipes on my blog. See my profile for the link!

 

IAN'S RECIPES

ENDIVE SALAD,

cut a medium sized Belgian endive into slices and break apart.
cut some creamy blue cheese into cubes about 3/4 inch in size and toss the two together is a salad bowl
lightly dress with a vinaigrette and serve immediately.
I like a vinaigrette with mustard and herb de provence made with cider vinegar and olive oil - I kind of dollop the water and vinegar in, add a tbsp of Dijon mustard and a tbsp of herb de provence - slightly less if using dried. Then I add olive oil which has had chillies marinated in it and plain olive oil (50%/50%) I actually don't know the measurments because I use a Good Seasons Cruet!!!

I use 1 to 2 endives as a starter for 4 people.

GRILLED ENDIVE SALAD

A winter variation on the above recipe...

Cut a medium sized Belgian Endive in half.

With the cut side up, drizzle both halves with olive oil and grill under a high heat for 5 minutes.

Put some 1/2" (1cm) cubes of a creamy blue cheese (Bleu d'Auvergne is excellent) on top of each half and return under the grill until the cheese has melted.  Sprinkle Balsamic Vinegar over and serve immediately.  Add a pinch of salt to taste.

This is a single person serving ...just use as many endives as you have people!!

MULTIGRAIN BREAD

 I cheat with my bread making and use a machine these days.....
I make a bread which I particularly like to the following recipe:
sorry I have never baked it using the imperial measurement but it works a treat here in France with the metric ones!
300gms (12 oz) multigrain bread flour
200gms (8 ozs)  plain bread flour
300ml (12 ozs) Water
2 tablespoons of walnut oil (or use olive oil if you prefer)
A handful of muesli
A few whole nuts
teaspoon salt
1 sachet of bakers rising agent

Put the water and oil in the machine
add the nuts and meusli
then add the flours
then add the salt
then put the rising agent in so it doesn't get wet..

I usually leave the mixture to soak for 3 or 4 hours and then bake using a 2lb wholegrain programme.

Note:  It's important to include the nuts in the basic mixtire so they get broken up during the mixing.

This recipe is great for cooking overnight - I get cheaper electricity overnight and the delay helps the muesli soak.

 

ONION AND MUSHROOM STUFFED TOMATOES

Take 2 large tomatoes, cut in half and scoop out the insides and keep
Add a little salt to the reserved tomato middles
Chop an onion and sautée in butter for a few minutes.
Slice some mushrooms and when the onions have turned clear add the mushrooms and the tomato middles.
You may need to reduce the liquid content depending mainly on the tomatoes.
Leave to cook for a few minutes then heap the mixture back into the Tomato shells
Cover each shell with a little grated cheese - I particularly like a strong cheddar - and grill for about five minutes until the cheese has melted and is bubbling
Try to resist eating them!!!! :-)

If I'm feeling like being healthy I substitue Olive oil for Butter - it's just as good. You can also add other things into the mix - sweetcorn works well.

ILEX'S RECIPES

Today I thinned back some greens, chopped them, and sprinkled a very generous amount of them on top of a Greek-style lentil soup, along with a drizzle of Lebanese olive oil, a dash of pickled plum vinegar, and a few cracks of pepper. It was sort of like a warm lentil salad, but the greens were afloat on the thin-brothed soup. The greens in the mix were-

Komatsuna (Japanese spinach mustard)
Mizuna (Japanese potherb mustard)
Red Russian Kale
Happy Rich
Vitamin Green
Skyrocket Arugula
Flat leaf parsley
Lattuga Rossa A Foglia Riccia Da Taglio

It was pretty amazing. I'll serve this to friends, for sure.

 

KATHRYN'S RECIPES

Sun dried tomato paste

I have a great recipe for you if you grow lots of tomatoes or if you cant get them bulk cheap. İf you like tomato paste and want to make your own this is a great recipe - the bonus is it is sun dried so you dont need to store it in the fridge. Because you sun dry it the flavour is deeper. You dont dry it to the jerky-rollup stage you just dry it enough so it can be stored. You can also make this with red capsicums and it is much nicer. Here is the tomato one to start with.

İ would start with 25 kilos sounds like alot but this reduces a fair bit. You should end up with 2 kilos of paste.

25 kilos tomatoes cut into quaters - handful of salt

Place the cut tomatoes into a large container and sprinkle with the salt sit this in the sun for a couple of days until all the water has been drawn out. Get a sieve and rub this mix through you should only be left with the skins. Using a large tarp or sheet of plastic pour this mix onto it - make sure it is in the sun. (you will probably need to lift the corners of the tarp up so the tomato mix wont run off) You will see the water will evaporate and you will be left with a darkening tomato paste. When the water has all gone it should be a nice dark colour and firm to touch-not dried like jerky or a rollup. You can take all this mixture and store. İ have stored mine for up to a year and had no problems İ say up to a year as we ate it but it will store longer.

2 kilos is not enough for us per year so İ make more but you can use as little or as much tomatoes as you can handle 25 kilos is a good starting point.

 

MICHELLE W. FLANNERY'S RECIPES

Cabbage and Salsa Soup

1/2 lb. hamburger
1 medium head cabbage, shredded or chopped soup spoon size
2 cups salsa (mild, medium, or hot)
1 can diced tomatoes with juice
2 quarts water or broth
salt and pepper to taste

In large soup pot (6 quart or larger), brown hamburger, breaking up into small pieces. Do not drain.

Add:
shredded or chopped cabbage

Saute 3-5 minutes.

Add:
water or stock
salsa
tomatoes
salt and pepper

Bring soup to a boil. Reduce heat and simmer until cabbage is desired texture. (I like mine still firm)

Options:
Use ground turkey instead of hamburger, or leave out the meat and go vegetarian.
Chicken or beef broth will add more flavor than water. Or do 50/50 broth and water
Less liquid for a thicker soup, more liquid for a soupier soup
If you go bold with a spicy salsa and it's too much, just add more liquid to the pot

I created this soup while I was in college, so it's designed to be simple, economical, and flavorful! It's perfect on a cold day, filling, but not heavy, and its versatile. You can add more or less of any ingredient to suit your taste, and of course, you can dump anthing else into the pot that suits your fancy. The soup's flavor comes from the salsa, so be bold, and enjoy!

If you try it, leave me a comment and tell me what you think. How would you improve it?

 

Tortellini & Zucchini Soup

Makes 6 servings, about 1 1/2 cups each

Ingredients
2 tablespoons extra-virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
2 tablespoons minced garlic
1 teaspoon chopped fresh rosemary
2 14-ounce cans vegetable broth
2 medium zucchini, diced
9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
4 plum tomatoes, diced
2 tablespoons red-wine vinegar

Instructions

1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

2. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

Nutrition Information

Per serving: 203 calories;8 g fat (2 g sat, 4 g mono); 10 mg cholesterol; 28 g carbohydrate; 7 g protein; 4 g fiber; 386 mg sodium; 400 mg potassium.
Nutrition bonus: Vitamin A (80% daily value), Vitamin C (35% dv).
2 carbohydrate servings
Exchanges: 1 starch, 2 vegetable, 1 1/2 fat

 

LEE'S RECIPES

Try this one. It will make you a kale lover! My daughter Kathryn and I did this for a farmer's market cooking demo.

Kale Tarragon Salad Six Servings

2 pounds mixture of sweet and white potatoes peeled and sliced thin
(note: white potatoes will cook longer than sweet)
1 T. olive oil
1 medium yellow onion diced
½ diced red pepper
1 large clove minced garlic
1 bunch kale, large stems removed sliced into ribbons
sliced green onions
parsley minced

Dressing
2 T. champagne vinegar
2 T. fresh lemon juice
2 T. fresh chopped tarragon
6 T. olive oil
Salt and pepper to taste

Steam potatoes till just tender, drain and keep warm in same pot

Heat 1 T. olive oil in a wide skillet and add onions and red pepper-sauté till translucent. Add garlic and kale cook for 5 more mins. (cover pan to wilt kale if you like) Don’t overcook (lose green color) Set aside.

Whisk all dressing ingredients. Scatter potatoes over kale mixture in the skillet. Pour dressing over all of this. It is important to toss the dressing while the mixture is hot, to soak in the flavors. Add more salt and pepper if needed. Serve warm or at room temp.

 

MICHELLE W. FLANNERY'S RECIPES

Cabbage and Salsa Soup

1/2 lb. hamburger
1 medium head cabbage, shredded or chopped soup spoon size
2 cups salsa (mild, medium, or hot)
1 can diced tomatoes with juice
2 quarts water or broth
salt and pepper to taste

In large soup pot (6 quart or larger), brown hamburger, breaking up into small pieces. Do not drain.

Add:
shredded or chopped cabbage

Saute 3-5 minutes.

Add:
water or stock
salsa
tomatoes
salt and pepper

Bring soup to a boil. Reduce heat and simmer until cabbage is desired texture. (I like mine still firm)

Options:
Use ground turkey instead of hamburger, or leave out the meat and go vegetarian.
Chicken or beef broth will add more flavor than water. Or do 50/50 broth and water
Less liquid for a thicker soup, more liquid for a soupier soup
If you go bold with a spicy salsa and it's too much, just add more liquid to the pot

I created this soup while I was in college, so it's designed to be simple, economical, and flavorful! It's perfect on a cold day, filling, but not heavy, and its versatile. You can add more or less of any ingredient to suit your taste, and of course, you can dump anthing else into the pot that suits your fancy. The soup's flavor comes from the salsa, so be bold, and enjoy!

If you try it, leave me a comment and tell me what you think. How would you improve it?

PENELOPE'S RECIPES

Here's Paul Wolfert's recipe from the Slow Mediterranean Kitchen:

2 young rhubarb stalks
1 crisp cucumber
2 T. coarse salt
2 handfuls arugula
1-1.5 T lemon juice
1/2 C. shredded mint leaves.

Thinly slice rhubarb and peeled cucumber. Toss with coarse salt. Let stand for 10 minutes. Rinse and drain. Toss with the arugula and lemon juice. Put mint leaves on top and serve.

 

POTATO SALAD

Over the years I've made tons of potato salad, and even though I believe I'm making it the same, each time it tastes different. I've discovered that the kinds of onions I use matters. Until recently, I believed an onion was an onion, except for Walla Walla sweet season when we made onion sandwiches when I was a kid and slathered them with mustard, mayo and relish. My ex called them "poor man's hamburgers." Now I am choosier about my onions. The best potato salads I've made have either chopped scallions or red onion in them.

I'm sure this is a pretty standard recipe, but here goes:

6-10 potatoes peeled and boiled just until done, not mushy (and I discovered if the potatoes are still warm when all the ingredients are mixed together, the flavors blend better.) Cut into bitesize pieces when cool enough to handle.

1/2 of a large red onion, chopped, or a handful of scallions trimmed and chopped.
3-4 sweet pickles (dill pickles can be used if you like them better) and 1/4 C of their juice (cider vinegar can be substituted)
3-4 hard boiled eggs, peeled and coarsely chopped
1 small can of sliced black olives
2 T. spicey brown mustard
1 t. celery seed or celery salt, or combination (if using seed, crush them liightly in the palm of your hand to bring out the flavor) I don't add raw celery to the salad because I don't like the texture next to the potatoes.
Fresh ground pepper
Juice of half a lemon if available (perks up the flavor, especially if the potatoes have been in the cellar all winter and are starting to get a big soft)
Mayonnaise as desired.

ROB'S RECIPES

Radishes with Pasta and Radish Greens

24 radishes, sliced (about 2 cups) with green tops
2 tablespoons olive oil
1 medium onion, chopped
12-ounce package short pasta such as penne or shells, cooked
1/4 cup cooking water from pasta
1/3 cup freshly grated Parmesan or Romano cheese
Salt and pepper

Separate the greens from the radishes. Wash greens in several changes of cool water. Drain or spin dry in a salad spinner. Wash and trim radishes. Thinly slice radishes.

Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5 to 7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper. Taste. Adjust seasoning.

Add drained pasta to skillet and toss. Add cooking liquid from pasta and stir. Sprinkle on the cheese and toss. Pass additional cheese if desired

 

SARINA's RECIPES

SARINA`S MEDITERRANEAN POTATO SALAD

Dressing to prepare in advance:
juice of 1/2 lemon
1tblsp sugar
salt and pepper to taste
2 tblsp olive oil
1 small red/salad onion chopped or finely sliced
3 spring onions/scallions sliced
3 large, `french breakfast' radishes sliced

Boil enough New Potatoes to serve 4,
quickly peel them whilst still hot,
halve them to mouth-sized portions
and toss them in the prepared dressing.

This salad may be served hot or cold,
as accompaniment to all types of other
mediterranean grilled/bbq-ed meats, fish or vegetarian dishes.

This recipe was invented by my me and my mum on a family holiday in Italy, and fed a bunch of hungry hikers coming back from exploring some hanging bridges over the rapid rivers of the Magia Valley, during summer 1972.
I was only 7 but already an avid hiker, enjoyed the outdoors, wild countryside and adventures around evening camp fires. My dad supplied freshly caught trout from the rivers and mum wrestled up tasty side dishes, cooked mostly on a 3-burner gas hob of our family towing caravan. On some starry evenings we would have a drift wood camp fire by the side of the waters, to grill fish on sticks, watch bats swarm from their roosts in caves along the riverside at sunset, and count fire flies in the dark.

Please feel free to sample this recipe and give me feed-back.
Also, I would love to hear about your travels to the Mediterranean and stories about the origins of any recipes you might have brought back with you.
Happy cooking and sharing,

 

 STEPHANIE JANSING'S RECIPES

Pumpkin Oatmeal Recipe

Okay, so if you like oatmeal, and you like pumpkin, and you like healthy and filling breakfasts to jump-start a wonderful day, you HAVE to try this recipe!

By no means should you follow this recipe to a "T". This is just the way I prefer to make my oatmeal.

Ingredients
- 1/3 cup oats
- 2/3 cup soymilk (or any other kind of milk)
- 1/2 cup pumpkin puree (either fresh or canned)
- 1/4 tsp. cinnamon
- 1 teaspoon pure vanilla extract
- Various toppings

Directions
- Cook oats like you always do on the stove (you can read the back of the oats carton if you need help with this one), except add the pumpkin puree, cinnamon, and vanilla to the milk while you are warming it (and before you add the oats)
- Finish cooking the oats like the carton tells you to (the pumpkin makes it SOOO creamy!)
- Embellish as desired (In my case, I top this delicious concoction with agave nectar, a few chocolate chips, slices of banana, a spoonful of cashew butter and sometimes trail mix or granola depending on what I can find in the cupboard)
- Finally, but most importantly, sit down at a table and take a few minutes to truly enjoy your masterpiece!!!!!

 

 :

STEPH'S RECIPES

Kale & whole wheat pasta--Best way to get my family to eat greens...

2 large onions thinly sliced
olive oil
Kale about 14 cups chopped
2 + cloves garlic crushed/chopped (to your taste)
1 can chopped tomatos (fresh is better)
1/4 white wine
crushed red pepper
whole wheat pasta
pine nuts
kalamata olives chopped
dry sharp cheese of choice

saute onions in olive oil
pile on the kale and saute until wilted
add garlic--saute until garlic touches your nose
add tomatoes + juice
add white wine
add crushed red pepper to taste
cover and simmer

boil pasta
top pasta with kale
sprinkle with pine nuts and olives
grate cheese like snow....

SOOOOO good

can substitute kale for green of choice...my husband loves chard

SUGAR'S MA'S RECIPES

It's the "Easy Pesto" from All Recipes.com:

1/4 cup almonds
3 cloves garlic
1 1/2 cups fresh basil leaves
1/2 cup olive oil
1 pinch ground nutmeg
salt and pepper to taste


DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

 

VICKIE'S RECIPES

Kitchen gardening doesn't really lend itself to recipes for me. I never have all the ingredients available to make anything complicated so I have learned to kind of surf through the garden and pick whatever is looking delicious and cook dishes from whatever I end up with. Here are a few of my success stories:

Spinach with Caramelized Onions
Chop and sautée a large onion (or a bunch of small ones) until just starting to caramelize. I do this with real butter or bacon fat but olive oil would be healthier. Add in 2 handfuls of spinach( or a mixture of whatever greens are ready to pick,) that has been chopped and mix together. Turn down the heat and cook for 5 to 10 minutes until the spinach is very tender. Makes enough for 2 servings. YUM!

Veggie Roast
Gather up root veggies like potatoes, turnips, jerusalem artichokes. Scrub well and cut into 2-bite chunks. Drizzle with olive oil and bake at 350 for 10 minutes. Add chunks of bell peppers, squash, eggplant or cherry tomatoes and stir together to distribute the oil. Bake another 10-15 mins until veggies brown on the edges and are tender. Always makes more than 2 people can eat. Use the leftovers as a filling for tortillas. Cut the roasted veggies to a rough chop. Add a couple of tablespoons of Italian dressing and serve warm. YUM YUM!

Radish Cole Slaw
Grate up a bunch of radishes and use in place of 1/2 of the cabbage in your favorite cole-slaw recipe. This makes a nice Special Spicy Slaw!

Thinning Salad
When you thin out the peas, radishes, lettuce, beets, turnips, cabbage, rutabagas, and leafy greens save the babes for a special salad. Wash and trim off roots if needed, spin dry and serve with Honey Mustard Vinaigrette. YUM! Don't eat the leaves of tomatoes, peppers, egg plants or squash---they're hairy and probably not good for you.

First Spring Greens
In my yard Stinging Nettles are the first spring greens to be ready for harvest and boy do we take advantage of that! To gather fresh nettles....SUIT UP! Long sleeves and gloves are a must for this project. I prefer Atlas gloves for this chore and all yard work because the rubber palms get a good grip but do not make your hands sweat like other rubber gloves.

I use a plastic grocery bag to gather the nettles so that I can toss it afterward.

Take your Atlas glove and slide your hand up the stem of the Stinging Nettle, stripping off the leaves as you go. Near the top the stem will snap off too. It tends to naturally break at the point where the stem becomes soft enough to eat. Like most greens, Nettles are mostly water so pick 3-4 quarts of leaves and tops to get about 2 cups of edible greens.

Keep your gloves on while you rinse the Nettles!

To cook Stinging Nettles use a large pot with 2 quarts of water. Stuff the Nettles into the pot and bring to a boil. Dispose of the plastic bag. You may now remove the gloves. Allow the Nettles to boil for at least 5 minutes, stir and turn the nettles to insure that it all gets the boiling temperature. This will kill the stinging cells. Allow the Nettles to cool to room temperature.

I use a stick mixer to grind the greens and release more of the water. I can't imagine a kitchen without one of these handy tools!

Strain the greens but reserve the liquid for Green Tea. Squeeze as much liquid out as possible. The Stinging Nettle now looks exactly like cooked spinach and tastes very similar but with a nutritional punch that just cannot be matched by most garden veggies. Serve as is with butter and pepper or cook it into your favorite recipe in place of spinach.

Nettle and Navy Bean Soup

4 cups navy beans (soaked 10 hours)
1/2 pound of cooked nettles
3 quarts water
Seasonings to taste
Small hamhock if desired.

Put all ingredients in a kettle and boil slowly for about 2 hours. Pass through a sieve. Boil for about 1 minute and serve.