Makes 8 servings
-2 10 oz. packages whole-leaf frozen spinach (do not thaw) OR use spinach in the box with another bunch that you purchase
-4 T. butter, additional for buttering pan
-2 T. all-purpose flour
-2 T. chopped onion
-1 clove garlic, minced
-½ c. evaporated milk
-¾ t. celery salt
-6 oz. Monterey Jack cheese, cut into cubes
-1 pickled or fresh jalapeño pepper, chopped, or more to taste
-½ c. soft buttered bread crumbs*
Heat oven to 300°. Meanwhile, cook spinach according to package directions. Drain, reserving 1 cup of liquid, and chop finely.
Butter a shallow 8-inch-square casserole dish or other shallow 4- to 6-cup baking dish.
Melt remaining 4 tablespoons butter in a saucepan and add flour.
Blend and cook 2 to 3 minutes. Do not brown. Add onion and garlic.
Add the spinach liquid slowly, and then add evaporated milk, some black pepper, celery salt and cheese. Mix well and add jalapeño and spinach. Cook until all is blended.
Turn into the casserole dish, top with buttered bread crumbs and bake until lightly browned, about 45 minutes. Enjoy!
*To make buttered bread crumbs, combine 1/2 cup fresh soft bread crumbs with 1 to 2 tablespoons melted better and toss well.
Makes 5 cups
-4 c. baby red or Yukon gold potatoes, cut in quarters
-2 T. minced celery
-1/4 c. red onion, finely diced
-1 Gala apples, peeled and diced into 1/2 inch chunks
-2 T. chives, minced
-1 t. Dijon mustard
-1 T. extra virgin olive oil
-1 T. red wine vinegar
-1 T. reduced fat mayonnaise
-salt and fresh pepper
Boil potatoes in salted water until soft, approx 10 – 14 minutes, or until soft if pierced with a fork. Drain and let cool.
While the potatoes are boiling, combine red onion, celery, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook.
Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste.
Serve room temperature or refrigerate until ready to serve. Enjoy!
Makes 2 quarts
-2 c. black beans
-3 T. olive or sunflower seed oil
-1 lg. onion, finely diced
-2 sm. carrots, finely diced
-3 celery ribs, finely diced
-1 green bell pepper, finely diced-3 garlic cloves, minced
-1 bu. of cilantro, stems finely sliced and leaves more roughly choppe
-1 T. toasted ground cumin seeds
-1 t. Spanish smoked paprika, or more to taste
-2 bay leaves
-1/4 t. cayenne, or more to taste
-1/2 c. sour cream
Juice of 1/2 lime, or more to taste
Rinse the beans and put them in a pressure cooker with 1 1/2 teaspoons salt and 10 cups water. Bring the pressure to high, then maintain it for 30 minutes. Release it and let it fall by itself. Taste the beans. If they’re not soft enough, simmer them until they are.
Meanwhile, heat the oil in a medium skillet. Add the onion, carrots, celery, green pepper, garlic, and cilantro stems. Cook over medium-high heat, stirring frequently, until the onion has softened. Season with 1 teaspoon salt and add the cumin, paprika, bay leaves, and cayenne.
Lower the heat and cook for 10 minutes longer, stirring occasionally and taking care not to let the paprika and cayenne burn. Add 1 cup water and continue to cook until the onion is soft, about 8 minutes.
Stir the onion base into the beans along with all but 3 tablespoons of the chopped cilantro leaves and cook over low heat, covered, for 20 minutes. Taste for salt.
Mix the sour cream, lime juice, and remaining cilantro together and season with a pinch of salt. Serve a spoonful in each bowl of soup.… Read the rest
Makes 2 quarts
-1 large onion, sliced
-1 large zucchini, sliced
-1 c. diced canned or fresh tomato
-6 plump garlic cloves
-1 large carrot or several smaller ones, diced
-3 celery ribs, chopped-1 or 2 big handfuls of cilantro
-Large handful of parsley
-Several chard or beet leaves
-Handful of lentils
-Several anise hyssop leaves or a good pinch of anise seeds
-2 t. dried Mexican oregano or 8 regular oregano sprigs
-1 jalapeño chile, halved
-2 t. sea salt
-1 t. peppercorns, lightly crushed
-Tomato paste to taste, optional
Put all the ingredients except the tomato paste in a pot with 3 quarts water. Bring to a boil, then lower the heat.
Simmer, partially covered, for 2 hours, then strain.
Taste for salt and, if you wish to fortify the flavor a bit, stir in a teaspoon or more tomato paste to taste.
From Vegetable Soups from Deborah Madison’s Kitchen, Deborah Madison… Read the rest
-1/2 head of cabbage
-2 medium raw beets
-1/2 red onion
-1/4 c. fresh flat leaf parsley
-1/4 c. extra virgin olive oil
-1/4 c. cider vinegar
-1 t. salt
-1/2 t. pepper
Wash and core the cabbage and peel the carrots and beets with a vegetable peeler. Using a food processor*, with the slicing disc in place, process the cabbage and transfer to a large bowl.
Install the shredding disc and process the carrots and beets and transfer to the bowl.
Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the red onion and add to the bowl.
Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves.
Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly.
Add additional salt and pepper to taste and serve. Enjoy!
* If you do not own a food processor you can slice the cabbage into thin strips with a knife. I recommending using a hand-held or box grater to shred the beets and carrots.
-1 c. chopped red onion
-1 1/4 lb. zucchini
-3 T. olive oil
-1 t read this article. salt
-1 t. ground black pepper
-4 c. veggie broth
-3 bay leaves
-15 sprigs of fresh Italian (or curly) parsley
Chop the onion and zucchini into small pieces, even pieces so they cook evenly. The pieces don’t have to be too small since it’s all going to be blended in the end.
Heat up the olive oil over high heat for a minute, then add the onion, salt, and pepper and cook for 2-3 minutes, stir until translucent. Then add the chopped zucchini and cook for 6-8 minutes until the zucchini also begins to look a bit translucent.
Cover with the broth and throw in the bay leaves. Bring to a boil, turn the heat down to medium and cover. Let cook for about 20 minutes, then cut the heat.
Remove the bay leaves, rinse the parsley, and add it to the pot. Cover and let sit for about 5 minutes.
Then, working in small batches, blend the soup into a fine purée. Be careful only to blend a cup or so at time, hot liquids expand when they are blended so they can pop the lid right off your blender. I always hold the top on firmly with my hand and start with a few quick pulses, then put it on a steady setting for 30-60 seconds. The result is a light, but very flavorful and slightly spicy green soup!
This would be great to eat if you are starting to feel ill, since parsley has a number of health benefits, which include curing the common cold. Enjoy!
-4 lg. zucchini, cut into discs
-1 onion, chopped
-2 cloves garlic, crushed
-1 handful Italian parsley, roughly chopped
-1 handful dill, roughly chopped
-low sodium veggie or chicken broth
-Salt and pepper, to taste
Fry onions over low heat until caramelized, stirring
occasionally. Takes around 15-20 minutes.
Once onions are golden, add garlic and cook for one
minute while stirring.
Add the zucchini slices and sauté until golden and
Add cooked onions, cooked zucchini, parsley and dill to a
food processor and process until smooth.
Add low-sodium veggie or chicken broth until you reach
Add salt and pepper to taste. Heat in a saucepan and serve
-3-4 medium zucchini, each around 6 inches long, sliced 1/4 inch thick
-1 small sweet onion, sliced
-1/2 lg. red bell pepper, sliced lengthwise
-2 T. olive oil
-1/2 t. garlic powder (or use the garlic in your box!)
-1/2 t. seasoned salt
-1/2 t. freshly ground pepper
-Optional: Half a minced fresh jalapeno pepper added with the other veggies or a chopped tomato added just at the end of your cooking time, heated just enough to warm the tomato.
Heat a skillet over medium heat, add the olive oil and swirl it around to cover the pan.
When the olive oil looks shimmery, add the zucchini, onion and bell pepper. Season with the garlic powder, seasoned salt and pepper.
Cook over medium heat, stirring occasionally, for 5-7 minutes. Some of your onions and zucchini will get brown and that’s good. Don’t overcook because you want the veggies tender but not mushy.
And that’s as easy as it gets. If there are leftovers, save them to scramble with your eggs the next morning!
-1/4 c. minced onion
-3 T. apple cider vinegar
-3 T. white wine vinegar
-2 T. sesame seeds
-1/4 t. paprika
-3 T. sugar
-1/2 c. olive oil
-2 T. butter
-3/4 c. blanched slivered almonds (about 3 ounces)
-1 10- ounce bag ready-to-use spinach leaves (OR use your CSA spinach)
-2 medium-size red-skinned apples, quartered, cored & thinly sliced
Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer.
Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)
Combine spinach and apples in large bowl. Toss with enough dressing to coat.
Mix in almonds. Serve salad, passing any remaining dressing separately. Enjoy!
From Bon Appétit, 6/97 and found on epicurious.com