Gail South

​​​​​​​​​​​​​​​​​​Acorn Squash, Steamed w Lime & Scallion
Halve squash lengthwise and discard seed and strings. Using outer ridges as guide, cut lengthwise into sections. Arrange on a steamer rack in saucepan and steam over boiling water, covered, until tender, about 15 min. Whisk together lime juice, oil, and s&p. On a platter, drizzle squash w dressing and sprinkle w scallion.
Squash, Acorn 1 small
Lime Juice 2 tsp fresh
Olive Oil 1 t
Onions, Green 1 chopped fine

Apple Platter, Glazed Serves 6
Halve squash lengthwise, seed and slice into crescents. Halve apples, core and cut into thick wedges. Cook onions, covered, in a small amount of boiling water in medium saucepan 20 min or until almost tender. Drain well. Combine butter, syrup and water in large frying pan; heat to boiling. Place onions and squash in syrup; place apples in a single layer on top. Cover. Simmer 10 min; uncover. Continue cooking, spooning syrup over vegetables and apples several times, 15 min or until tender. Arrange apples, squash and onions in separate piles on a large deep serving platter. Spoon sauce from pan over top.
Onion 1 lb small white, peeled
Butter 0.5 c
Maple Syrup 0.5 c
Water 0.5 c
Squash, Acorn 2
Apples 2 large baking

Apple Soufflé (aux Pommes) Serves 6
To Béchamel, add yolks and cream. Stir in applesauce and rum (or use apple brandy). Fold in whites. Pour into buttered 2 qt soufflé dish. Place in pan of hot water and bake 35 min at 375.
Béchamel Sauce 1 c, hot, unsalted
Egg Yolks 4
Heavy Cream 1 T
Applesauce 2 c, drained
Rum 2 T
Egg White 5 stiffly beaten

Artichoke Flowers, Crispy Serves 6
Fill a large bowl w 6 c cold water and squeeze juice from 1 lemon into bowl. Cut stems of artichokes flush w base. Bend back outer leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves until exposed leaves are pale green at top and yellow at base. Cut off pale green top. Carefully spread leaves and scrape out purple leaves and hairy choke w melon baller or spoon. Trim fibrous parts from base and rub all over w lemon half. Place in bowl of lemon water, then repeat w remaining artichokes. Drain well, stem ends up. Heat oil in deep 2-qt saucepan over moderate heat until a deep-fat thermometer reaches 200, then submerge artichokes w tongs, stem ends down, in oil. Simmer until tender, 10 min. Transfer to paper towels to drain. Reheat oil over moderate heat to 365. Spear 1 artichoke, through center of stem end, w long kitchen fork and immerse (still on fork) into oil. Fry until leaves are open, browned and crisp, 30-40 seconds. Drain well, stem end up and repeat w all artichokes. Make sure oil returns to 365 for each. Serve w Salsa Verde.
Lemon 2 halved
Artichoke 6 small (not baby) (4 oz)
Olive Oil 4 c

Artichokes--Fire Roasted
For each serving place one cooked artichoke in center of large square of heavy duty aluminum foil. Top w remaining ingredients. Seal. Roast directly on hot coals or in a 500 degree oven for 3 min. Turn. Roast 3-5 min more. Serve w vinaigrette for dipping.
Artichoke 1
Olive Oil 1 T
Vinegar 1 T
Brown Sugar 1 tsp
Garlic 1 minced
Salt 1 pinch
Basil 1 pinch

Artichoke/Spinach Casserole (see Spinach/Artichoke Casserole)

Asparagus w Almonds, Goat Cheese& Basil

Preheat oven to 350. Spread almonds in a single layer on a rimmed baking sheet and toast until golden brown and fragrant, 10-15 minutes. Let cool completely. Bring a large pot of salted water to a boil. Add asparagus, return to a boil and cook, uncovered, until bright green and tender, 2-3 minutes. Drain. Run under cold water to stop cooking, drain and pat dry. Remove lemon zest in long strips with a vegetable peeler. Slice very thin  (2 T). remove remaining peel and pith from lemon; holding fruit over a bowl, cut between membranes, allowing segments to drop in. Arrange asparagus on a platter with cheese. Sprinkle w almonds, zest, lemon segments, and basil. Drizzle with Creamy Mustard and Lemon Dressing. Season and serve, garnished with whole basil leaves.

Almonds     1/3 c coarsely chopped

Kosher salt

Freshly ground pepper

Asparagus     1 lb, trimmed

Lemon     1

Goat Cheese     3 oz fresh

Basil Leaves     1 T finelyshredded, plus small whole for serving

Dressing     1/4 c

Asparagus Flan w Cheese Sauce    Serves 8 (First Course)
Make flan: Put oven rack in middle position and preheat oven to 325. Butter an 8x2" round cake pan and line bottom with a round of wax paper, then butter paper. Steam asparagus in steamer over boiling water, covered, until very tender, 6-8 min. Puree asparagus in a food processor until smooth, 1 to 2 min. (You will have about 2 cups puree.) Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a bowl, then whisk in asparagus puree. Pour asparagus mix into pan and bake in hot water bath until flan is set and wooden pick or skewer comes out clean, 50 min to 1 hour. Transfer pan to rack and cool slightly, 10-15 min. Make sauce while flan cools: See Sauces/Cheese Sauce. Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate.. Remove pan and discard paper. Cut into wedges and serve immediately with sauce.
Asparagus 2 lb, trimmed
Cheese, Parmesan   2T freshly grated
Egg    4 large
Milk    1.33 c whole
Nutmeg    0.125 tsp freshly grated

Pepper   0.5 tsp
Salt    1.25 tsp

Asparagus, Grilled  Serves  4
Prepare grill. Divide asparagus into 4 bunches. Align each in a flat row and thread 2 wooden skewers crosswise through each bunch. Brush w oil and season w salt. Grill on an oiled rack set 5-6 inches above coals until tender, 3-5 min per side.
Asparagus 1.5 lb trimmed
Olive Oil   2 T
Salt Kosher

Asparagus w Horseradish Vinaigrette Serves 4
Cook asparagus in salted boiling water just until tender (5 min). Plunge into a bowl of ice water. Drain. In a small bowl, whisk together horseradish, shallot, vinegar and s&p. Whisk in the oil. Divide asparagus among 4 plates and dress w vinaigrette. Sprinkle herbs and chopped egg over.
Asparagus 1.5 lb very thin
Horseradish 2 T
Shallot 1 finely chopped
Vinegar 0.25 c Champagne
Olive Oil 1 c
Herbs 2 T fresh, chopped
Egg 1 hard-boiled, finely chopped

Asparagus, Whole Roasted  Serves 3
Place asparagus in single layer in large nonstick skillet and drizzle w 1T oil. Shake the pan to coat the asparagus w oil and place over medium heat. Cook, shaking the pan every few minutes to brown evenly. Lower heat and continue cooking until asparagus is tender, 10-15 min. Transfer to serving dish. Season to taste. Drizzle w 1-2T oil. Combine lemon juice and orange juice and sprinkle over.
Asparagus 1 lb fresh, trimmed
Olive Oil 2 -3 T

Lemon Juice, Fresh 2 T
Orange Juice 1 T

Black Bean Cheesy Bake

Heat oven to 475. In 10" ovenproof skillet, heat olive oil over med-hi. Fry garlic until lightly golden about 1 min. Stir in tomato paste, paprika, red-pepper flakes an cumin, and fry 30 seconds, reducing heat as needed. Add beans, water and s&p, and stir to combine. Sprinkle cheese evenly over top and bake until cheese has melted, 5-10 min. Run under broiler to crisp for 1-2 min.

Olive oil     3T

Garlic     5 cloves, peeled and sliced

Tomato Paste     1/4 c

Smoked Paprika     1.5 tsp

Red-pepper flakes     1/4 tsp

Cumin     1 tsp ground

Black beans     2 (14 oz) cans, drained and rinsed

Boiling water     1/2 c

Cheese     1.5 c grated Cheddar or Manchego

Beans, Spicy w Coconut Milk
Cook onion in Dutch oven coated w olive oil over medium high heat, stirring until softened, 5 min. Add garlic; cook 1 minute. Stir in curry paste; cook 1 min. Stir in beans, tomatoes, coconut milk, sugar, salt, lime zest and juice. Heat to boil; reduce heat and simmer 30 min. Top w green onion and cilantro.
Onion 1 sweet, chopped
Garlic 2 cloves, minced
Curry Paste 1 -2 T Thai
Beans, Kidney 2 cans @ 15 oz, drained
Tomato 14.5 oz dices, undrained
Coconut Milk 13.5 oz
Sugar 1 T
Lime Zest 1 lime
Lime Juice 1 lime
Onions, Green 2 -3 chopped
Cilantro fresh, chopped

Beans, Tuscan Style  Serves 6
Put beans, water, sage, bay leaf, and whole head of garlic in saucepan. Cover and slowly bring to simmer over low heat. This can take 1 hour. Simmer until tender and soft, but not mushy, about 35-40 min. Remove from heat and cool beans, covered, 15 min. Stir in sea salt. Drain almost all cooking liquid from beans and season w sea salt and pepper. Dress with oil at the table.
Beans, Great Northern 2.5 c dried white or navy (1 lb)
Water 10 C
Sage 2 fresh sprigs
Bay Leaves 1 not California
Garlic 1 head
Salt 1 T sea

Beans, Tuscan White w Sage Serves 6
Place beans in Dutch oven; cover w water 2" above beans; let soak 8 hours. Drain. Return to Dutch oven. Cover w water 2" above beans. Add garlic; boil; cover and reduce heat. Simmer 1-1.5 hours or until tender. Add sage and cook 5 min. Remove from heat. Drain. Remove and discard sage leaves. Place beans in bowl; drizzle evenly w olive oil and sprinkle w s&p.
Beans, Navy 1 lb dried
Garlic 3 cloves, halved
Sage 12 -16 fresh leaves
Olive Oil 0.5 c 
Salt 1.5 tsp sea

Beans, White, Pureed w Roast Garlic and Olive Oil Serves 8
Soak beans overnight. Preheat oven to 350. Simmer beans in water to cover for about 1 hour, until tender. Halfway through cooking time, season w salt and pepper. Put in food processor. Squeeze garlic cloves out of skins and add them along with olive oil. Process till smooth, adding more oil if needed. Stir in thyme and serve in bowl garnished w sprigs of thyme.
Garlic 1   head, roasted (see "How-tos")
Olive Oil 6 T
Beans, White 1 lb
Thyme 2 T fresh & 2 sprigs

Bean Sprouts in Garlic Butter
In wok heat 1 T butter and 2 T vegetable oil over high for 1-2 minutes (don't let it burn). Add onion garlic,  chili pepper, and cayenne. Stir fry/saute for a minute (don't let it burn). Add sprouts and stir fry/saute for 1 minute. Add wine and/or broth. reduce to low and simmer 2-3 min. Remove from heat and add 1 T butter, stirring to coat. Drizzle w sesame oil and serve over rice or noodles.
Butter     2 T
Vegetable, corn, or peanut oil     2 T
Onion     1 lg, chopped fine
Garlic     4-8 cloves, minced
Chili pepper     1 small, minced
Bean Sprouts     2 c
Wine 3 T and/or broth
Toasted sesame oil

​Roasted Beet Hummus

Put all ingredients in food processor, tasting and adjusting seasonings  and liquid as needed, adding more salt, bean liquid or lemon juice, il if needed. Will keep in the fridge for up to a week. Serve w pita chips

2 roasted beets
1 15-oz. can cooked chickpeas (drained and liquid saved)
2 T fresh lemon juice
1 healthy pinch salt and black pepper
1 large cloves garlic (minced)
1/4 c tahini​

1/4-1/2 c bean liquid

Beet & Leek Puree
Trim and coarsely chop leeks. Wash and drain. In saucepan of boiling salted water, cook leeks until tender, 4 min, and transfer w slotted spoon to blender, reserving liquid. Trim beet stem to 1" and scrub. In same saucepan, cover beets (add salted water if necessary) by 1" and simmer, covered, 35-45 min, until tender. Reserve .5 c liquid. Drain and cool until they can be handled. Slip off skins and cut each into quarters. Add beets and reserved liquid (only if mix appears dry) to leeks and puree w s&p and walnut oil. In cleaned pan, heat puree, lemon juice and vinegar over low heat, stirring and adding water if necessary. Serve hot over roast pork & potatoes.
Leeks 4 med
Beets 4 med
Lemon Juice, Fresh 1 T
Vinegar 2 tsp balsamic

Walnut oil 1   T

Beet Puree, Spiced w Walnut Oil Serves 4
Preheat oven to 400. On a large double sheet of foil, place the beets w garlic, bay leaves, cloves and allspice. Wrap up into a package and roast until beets are tender, about 2 hours. Open package, cut the stems off the beets and peel. Place in a food processor and process until smooth. Stir in walnut oil and salt. Serve immediately.
Beets 6 medium (2 lb) w 1" stems left
Garlic 2 large cloves, unpeeled
Bay Leaves 2
Cloves 4
Allspice 4 berries
Walnut Oil 2 tsp

Beets in Orange Sauce Serves 2
Melt butter. Mix in sugar and cornstarch. Stir in orange juice and sherry. Cook till thick, stirring. Add salt and pepper and beets. Heat
Butter 1.5 tsp
Brown Sugar 2 T
Cornstarch 0.5 tsp
Orange Juice 0.33 c
Wine, Sherry 1 T
Beets 8 oz can

Beets, Harvard
Serves 2
Mix cornstarch, sugar salt and pepper. Combine beet liquid and vinegar. Slowly blend into mix. Boil 1 min. Add beets and heat through.
Cornstarch 1.5 tsp
Sugar 2 tsp
Beets 8 oz can
Vinegar 1.5 tsp

Beets, Steamed w Tarragon Serves 4
Peel beets and halve lengthwise. Slice beets crosswise 1/8" thick and steam on a rack set over boiling water, covered, until tender, 10-12 min. Toss w remaining ingredients and s&p until butter is melted.
Beets 1 bunch
Shallot 2 T finely chopped
Tarragon 2 tsp finely chopped, fresh
Butter 1 T unsalted, cut in bits
Vinegar 1 tsp cider
Sugar 0.25 tsp

Beets w Walnuts & Chives  Serves 12-16
Place beets in a large pot and cover w water. Sprinkle w salt and stir. Heat to boil, reduce heat, and simmer until tender when pierce, about 40 min, removing smaller ones w slotted spoon as they are done. Rinse under cold water while removing skins and place in bowl. Set aside to cool. Preheat oven to 325. Spread walnuts out in small roasting pan and bake until fragrant, about 8 min. Pour onto a plate and set aside. Cut beet into bite-size wedges and place in large bowl. Drizzle w vinegar and oil, sprinkle w s&p, and toss to coat. Taste and adjust seasonings (this may be prepared a day in advance. Cover and refrig separately) To serve: heat beets in saucepan, bring to room temp or keep chilled as desired. Reserve some chives for garnish. Sprinkle beets w remaining chives and walnuts and toss to mix. Sprinkle w reserved chives.
Beets   4 lb, scrubbed, trimmed medium (about 20)

Nuts, Walnuts    0.5 c halves
Vinegar    0.25  red-wine
Olive Oil    0.25 c
Chives   1 small bunch, snipped

Broccoli, Creamed w Parmesan
Drain in colander and run under cold water to stop cooking. Simmer cream, butter, garlic, nutmeg, s & p, in medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 c, about 5 min. Add broccoli and simmer, mashing w potato masher until coarsely mashed and heated through, about 2 min. Remove from heat and stir in parmesan and lemon juice (broccoli can be boiled 1 day ahead and chilled.)

Broccoli 1 bunch (1.25 lb)
Butter 0.5 c
Cheese, Parmesan 3 T
Garlic 2 cloves, smashed and peeled
Heavy Cream 1 c
Lemon Juice, Fresh 0.5 tsp
Nutmeg 0.25 tsp grated

Broccoli, Oven Blasted  Serves 12
Cut florets from broccoli. Peel stalks, and cut diagonally into 1-inch pieces. Toss all w oil. Place a 15x10-inch jellyroll pan in a 500 oven for 5 min. Add broccoli in a single layer. Bake at 500, stirring occasionally, 10 min. Sprinkle w s&p. Just before serving, drizzle w vinegar
Broccoli 3 lb fresh
Olive Oil 0.75 c garlic flavored
Vinegar 0.25 c balsamic

Broccoli, Spicy Roasted w Pasta
Heat oven to 425. On a rimmed baking sheet, toss together broccoli, oil, cumin, 3/4 tsp salt and red pepper flakes. Roast until tender and browned at the edges, 18-25 min, tossing halfway through.Remove from oven and set oven to broil. Meanwhile, bring a large pot of salted water to boil. Cook pasta; drain. In small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and black pepper. Toss cooked pasta w broccoli on baking sheet. Season w s&p then dollop w ricotta. Sprinkle w Parmesan mix, drizzle generously w oil, and broil until topping is crisped and golden, 2-3 min. Sprinkle w lemon juice and serve.
Broccoli     2.5 lb cut into florets
Olive oil     2+ T
Kosher salt     3/4+ tsp
Red pepper flakes     1/2 tsp
​Tube shaped Pasta     12 oz
Cumin Seeds     1 tsp (optional)
Parmesan     1/3 c
Panko     1/3 c

Brussels Sprouts, Braised in Cream Serves 6
Put cream in heavy pan over medium low heat. Bring to a boil and cook at slow but steady boil until cream is reduced by 1/3 and is thick and yellow. Meanwhile, rinse and trim the sprouts. Cut each in quarters and grate or process in food processor until consistency of cole slaw. (This is best done in 2 batches). When cream is reduced, add ginger and garlic and mix well. Grate 8 or 10 scrapings of nutmeg into the cream to coat sprouts well. Return to medium heat and braise, uncovered, stirring and turning frequently, for 5-6 min. The sprouts should be al dente.
Heavy Cream 2 c
Brussels Sprouts 1.5 lb
Ginger 1 tsp
Garlic 1 tsp minced

Brussels Sprouts, Brined Skillet Roasted 
Trim stems and remove wilted leaves. Halve any large ones. In a very large mixing bowl or deep container stir cold water and kosher salt until salt is completely dissolved. Add sprouts, making sure they are completely submerged (weigh with plate if necessary). Let stand 1 hour. Preheat oven to 350. Drain sprouts, do not rinse. In large cast iron skillet or roasting pan toss sprouts with oil to coat. Roast uncovered 25-30 min or until tender, stirring once. Meanwhile, in skillet heat mustard seeds over medium heat for about 5 min or until lightly toasted, shaking skillet occasionally. Remove seeds from skillet. Crush slightly. Add seeds, sea salt and pepper to sprouts, tossing well.
Brussels Sprouts 1.5 lb
Water 8 c cold
Salt 0.5 c Kosher
Olive Oil 0.25 c
Mustard Seeds 1 tsp
Salt 0.25 c sea 

Brussels Sprouts, ​Creamed 

Remove root ends from sprouts, cut them in half and slice. Chop shallots and bacon. Preheat large saute pan on medium 2-3 minutes. Cook and stir bacon 4-5 minutes until crispy. Remove from pan. Add sprouts and shallots to bacon fat. Cook and stir 4-45 minutes or until sprouts are tender. Stir in Alfredo Sauce, bacon, thyme, and cheese until cheese melts and mixture is hot.

Brussels Sprouts     1 lb fresh
Shallots     3 oz, finely chopped
Bacon     4 slices, coarsely chopped

Thyme     1 tsp fresh leaves

Swiss cheese      2 oz, shredded

Alfredo Sauce     1/2 c

Brussels Sprout Hash with Caramelized Shallots

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

​6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Brussels Sprouts w Walnuts & Pomegranate

Heat oven to 425. In a large bowl, toss Brussels Sprouts with olive oil. Season w s&p and toss again. Spread everything evenly on a sheet pan, cut-side down, and roast until crisp and deeply golden brown, 25-30 min, flipping halfway through. Meanwhile, toast walnuts in skillet over med-lo, stirring frequently to ensure they don't burn, 4-5 min. Remove from heat and set aside. When sprouts are done, toss w walnuts and pomegranate seeds. Drizzle w pomegranate molasses (1+ tsp).

Brussels Sprouts     1.5 lb, trimmed and halved

Olive oil     3 T

Walnuts     1/4 c roughly chopped

Pomegranate seeds     2+ T

Pomegranate Syrup   


Butternut Squash, Roasted w Sauteed Shitake Mushrooms and Fresh Sage

Preheat oven to 350. Toss squash w 1 T olive oil. Arrange squash on baking pan. Roast until fork tender, about 25-30 min. Add mushrooms, garlic and a pinch of salt and saute 4 min. Add sage leaves and continue sauteeing 2 min. Mix in squash. Continue to saute another minute. Season w pepper and serve warm garnished w cheese.

Butternut squash     3 c cubed 1/2 inch (1 lb)

EVOO     2 T

Shitake mushrooms     4 oz fresh, sliced

Garlic     2 cloves, minced

Sage     4 fresh leaves, chopped

​Parmesan cheese     1 T freshly grated

Cabbage, Red Serves 8
Fry bacon. In grease, sauté remaining ingredients. Cover and simmer 3/4 hour.
Bacon 3 slices
Cabbage 3 lb red, shredded
Apples 3 tart red, chopped
Butter 2 T
Vinegar 0.5 c cider
Brown Sugar 0.5 c
Wine, Red 0.5 c
Jelly 3 T currant

Carrot & Parsnip Puree Serves 4
Peel carrots & parsnips and cut into 2" chunks. Fill a medium saucepan w 6 c cold water, bring to a boil and add salt. Place carrots, garlic and thyme sprigs in water. Reduce heat and simmer for about 5 min. Add parsnips and continue cooking until both vegetables are soft, about 15 min. Remove from heat, drain, and discard thyme sprigs. Transfer carrots, parsnips and garlic to work bowl of a food processor. Add remaining ingredients and process until completely smooth. Season to taste. Serve immediately, garnished w fresh thyme or grated fresh nutmeg, if desired.
Carrots 6 medium
Parsnips 3 medium
Garlic 2 lg cloves, peeled
Thyme 4 sprigs fresh
Thyme 1 T leaves
Butter 2 T
Heavy Cream 1 T

Carrot & Squash Ribbons Serves 6
Trim vegetables and cut lengthwise into 1/16" ribbons w u-shaped vegetable peeler. Have ready a bowl of ice and cold water. Cook carrots in large pot of boiling salted water 2 min. Add both squashes and cook until vegetables are crisp tender, 1-2 min. Drain and transfer to ice water, then drain. Heat oil in large skillet over moderate heat until hot but not smoking, then cook vegetables, tossing until heated through. Season
Carrots 2 medium
Squash 2 medium yellow
Zucchini 2 medium
Olive Oil 1 T

Carrots and Onions, Sweet & Sour Serves 4
Cook carrots and onions in enough water to cover. In saucepan, melt butter; stir in flour until smooth. Combine drained vegetable water and enough cold water to equal one cup. Gradually stir in flour. Cook, stirring constantly until smooth and slightly thickened. Stir in remaining ingredients. Cook 6 min. Add drained vegetables and reheat.
Carrots 8
Onion 8 small
Butter 2 T
Flour 2 T
Sugar 2 T
Vinegar 2 T
Paprika 0.25 tsp

Carrots Elegant
Serves 6
Pare carrots and grate coarsely. Melt butter in medium skillet; stir in salt, sugar, cardamom, and carrots; cover. Cook over medium heat, stirring several times, 10 min; stir in OJ. Cook 5 min. longer, till crisply tender.
Carrots 2 lb
Butter 0.5 c
Sugar 2 tsp
Cardamom 0.25 tsp
Orange Juice 0.5 c

Carrots, Maple Glazed Baby Serves 10
Cook carrots in saucepan, in boiling water to cover, 12-14 min or until tender. Drain. Mix dressing and syrup in saucepan; cook on medium heat until mix is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened, stirring frequently. Add butter; stir until melted. Stir in pecans.
Carrots 2 lb baby
Salad Dressing 0.25 c Catalina
Syrup 0.25 c maple
Butter 1 T
Nuts, Pecans 0.5 c, toasted

Carrots, Oven  Serves 4
Sauté onion in butter till tender. Add carrots, parsley, salt and pepper. Put in buttered casserole w cream and bake 45 min at 350.
Onion 1 chopped
Butter 3 T
Carrots 7 shredded
Parsley 3 T
Heavy Cream 0.25 c

Carrot Puree w Kalamata Olives   Serves 4
Cover carrots and garlic w salted water by 1 inch in a 2- to 3-quart saucepan and boil, partially covered, until tender, about 15 min. Drain well in a colander, then puree carrots and garlic in blender or food processor w butter and broth until very smooth. Transfer to saucepan and add olives, then cook over low heat, stirring frequently, just until hot.
Carrots   2 lb sliced to 1/4"
Garlic   2 cloves
Butter    2 T unsalted
Stock   0.5 c chicken
Olives    0.5  c pitted Kalamata (2 oz) slices

Cauliflower, Creamy  Serves 4
Cook cauliflower in boiling water 10 min or until tender. Place in food processor container. Add cream cheese, butter and dill. Process until smooth. Serve topped w Parmesan cheese.
Butter 3 T
Cauliflower 1 med head, cut into florets
Cheese, Parmesan 3 T
Cream Cheese 3 T
Dill 0.5 tsp 

Cauliflower, Home Style  Serves 4
Preheat coven to 375. Lightly butter 2 qt baking dish. Cook cauliflower in boiling salted water 3 min and drain well. In a large non-stick skillet sauté bread crumbs in butter over moderately high heat, stirring, until golden. Stir in cauliflower and remove from heat. In a large bowl, whisk together eggs, sour cream, and mozzarella and add cauliflower mix, stirring to combine well. Transfer mix to baking dish and bake in middle of oven 25 min or until pale golden.
Cauliflower 1   head, cut in 1" flowers
Bread 2 T fresh crumbs
Butter 1 T unsalted
Egg 2  large
Sour Cream 2  T
Cheese, 1  c shredded

Cauliflower, Lemony w Hazelnuts & Brown Butter

Steam cauliflower until tender. Season w s&p. Meanwhile, heat butter and nuts in small pot over medium heat. Cook, swirling the pot occasionally, until the butter has melted and begins to brown, 4-6 min. Using a wooden spoon or small whisk, stir, making sure all the milk solids and nuts are browning evenly. Add olive oil and continue to cook until both the butter and the nuts are deeply golden brown, 1-2 min more. Use a potato masher or large fork to gently crush cauliflower into bite sized pieces. Transfer to large bowl and drizzle with 2 T lemon juice. Spoon nut/butter mix over and top with chives. 

Cauliflower     1 small head, or bag of cauliflower rice

Butter     4 T unsalted

Hazelnuts    1/4 c skin-on hazelnuts, chopped

Lemon juice     2 T fresh, plus slices for serving

Chives     1/4 c chopped

Cauliflower under Siege  Serves 4
Clean cauliflower under cold running water. Remove and discard the leaves. Trim the stem so that it does not extend beyond the bottom edge of the cauliflower. To ensure that the thick central stem will cook through, give it 10 or more jabs w a small sharp knife. Put the cauliflower upside-down in a large bowl and add enough cold water to cover it; lightly salt the water. Let it soak for 10 min. Split the sausage and pull off the skin. Slice it into long strips slightly less than 1/8" thick. Cut the rind off the cheese and slice it into wedges the same thickness as the sausage. Halve the wedges so that each one is about 2" long and 3/4" at the wide end. Reserve both. Put 2 c water and the fennel seeds in a heavy-bottomed 4-quart pot. Drain the cauliflower and put it in the pot, right side up. Cover and cook over high heat for 15 min, until it is three-quarters done. Keeping the liquid in the pot, remove the cauliflower with a large slotted spoon and transfer to colander. Rinse under cold water to stop cooking. Transfer to plate. Push the sausage strips between the florets so that it mostly disappears into the cauliflower. Evenly distribute the strips over the entire head. Do the same w cheese and garlic. Add 1 c water to pot and replace cauliflower. Drizzle it w olive oil, cover, and cook over high for 10 m in, until quite soft, but retains shape. Carefully remove the cauliflower with a large slotted spoon and put it on a shallow serving bowl, flower side up. Pour the pot liquor around it. Sprinkle the cauliflower with the grated cheese and parsley. Serve immediately.
Cauliflower 1 large (2.5 lb)
Sausage 4 oz link dried Italian
Cheese 4 oz pecorino or provolone in 1 piece
Fennel 0.25 tsp seeds
Garlic 4 cloves, peeled and sliced
Olive Oil 0.25 c
Cheese 0.33 c pecorino grated
Parsley 4 springs

Cauliflower, Whole, Roasted w Whipped Goat Cheese

Roasted Cauliflower: Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes. Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
Whipped Goat Cheese and Assembly: While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese. DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.

Roasted Cauliflower:
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed

Whipped Goat Cheese and Assembly:
4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)

Celeriac & Potatoes, Mashed Serves 6
Trim and peel celery root; cut into large chunks, placing them in a bowl of water. Peel potatoes and cut into chunks. Place vegetables in steamer or in water in separate pans; cook until tender. Drain if boiled. Press through food mil or ricer. Season w salt and pepper; mix in butter. Serve immediately
Celeriac (Celery Root) 2  med (2 lb)
Potato 1  lb russet or Yukon Gold
Butter 2  T

Chilies Rellenos
Stuff chilies w cheddar. Add some flour and baking powder to eggs. Dip chilies in flour then in eggs. Deep fry. Serve w salsa.

Colache  Serves 6
Melt butter in skillet. Add onion and green pepper and sauté until transparent. Add squash and sauté a few minutes. Add corn and tomato and pour into buttered casserole. Season to taste and pour water over. Cover and bake at 350 for 20 min or until tender.
Butter 2   T

Onion 1  chopped
Pepper, Green 1 chopped
Squash 1.5 lb yellow
Corn 2 c freshly cut (4 ears)
Tomato 1 peeled, seeded & diced
Water 0.33 c
Corn Cakes Serves 4
In a large bowl, mix corn meat w corn, shallots, jalapeno, cumin s&p. Add yogurt, 1.5 T oil and 1 egg yolk. Mix well w fork. In separate bowl, beat egg whites to soft peaks. Carefully fold whites into corn batter n two stages. Let rest 5 min. Set large nonstick skillet over med heat for 1-2 min. Pour in 1T oil. Once hot, spoon 2T batter into pan until full. Cook 2-3 min or until golden. Flip and cook one min. Transfer to paper-lined tray. Serve w sour cream alongside, topped w cilantro.

Cornmeal 0.5 c
Corn 1.25 c kernels
Shallot 1 small, dicded fine
Pepper, Jalapeno 0.5 seeds removed, chopped fine
Cumin 0.5 tsp seeds, roughly smashed
Yogurt 0.75 c Greek full fat
Egg 3 separated

Corn Fondue Serves 6
Mix all ingredients except cheese. Pour into 1.5 qt baking dish. Sprinkle w cheese. Bake 1 hour at 350.
Egg 2
Milk 2  c
Bread 1.5  c cubed
Steak Sauce 1 T
Corn 16 oz, creamed
Cheese, Cheddar 0.5 c shredded

Corn Puffs Serves 4
Mix corn, salt, pepper, milk and flour. Stir in beaten yolks. Fold in whites. Drop by tablespoonfuls into a little hot oil. Cook until browned on both sides. Serve hot w butter and/or maple syrup.
Corn 2  c
Milk 3 T
Flour 2 T
Egg Yolks 2
Egg White 2 stiffly beaten
Vegetable Oil

Corn, Baked Supreme

Grind dried corn in blender, add milk, butter, salt, sugar and eggs. Mix thoroughly. Bake in buttered casserole 50 min at 375.
Corn 1 c dried
Milk 3 c cold
Butter 2 T melted
Sugar 2 T
Egg 2 well beaten

Corn, Creamed
Soak dried corn in cream in refrigerator several hours. Add milk, sugar, salt, & butter and bring to boil. Reduce heat and simmer for 30 min, stirring occasionally
Corn 1 c dried
Heavy Cream 1 c
Milk 2 c
Sugar 2 tsp

Salt 1.5 tsp

Butter 2 T

Corn, Creamy Serves 8
In medium skillet, over low heat, stir cream cheese w milk, onion, salt and butter until smooth. Add corn and heat, stirring occasionally about 10 min.
Cream Cheese 3 oz softened
Milk 0.5 c
Onion Salt 0.5 tsp
Butter 1 T
Corn 3 12 oz cans

Corn, Scrambled Serves 4
Cut bacon in 1/2" pieces and cook until crisp. Add remaining ingredients, except sour cream, to bacon and fat and cook, stirring, 2 or 3 min. Add sour cream and heat. (Note: If preferred, pour off bacon fat and add 2T butter)
Bacon 4 slices 
Corn 1 pkg frozen
Sugar 2 tsp
Hot Sauce dash
Sour Cream 0.5 c 

Edamame & Pearl Onions, Creamed--Serves 8
Cook edamame and onions in boiling water until tender, 3-5 min. Melt .5T butter in medium deep skillet. Add onions and sugar and cok over moderately low heat, stirring, until lightly browned, about 15 min. Add heavy cream and thyme and simmer until slightly reduced, about 5 min. Add edamame and turkey stock and bring to a boil. Season. Dissolve the cornstarch in 1T water. Stir the cornstarch slurry, then add it to the cream sauce and cook, stirring, until thickened, about 2 min. Preheat the broiler and set a rack 6-8" from the heat. Pour the bean mix into a 2-quart shallow baking dish. In a small bowl, mix 1T melted butter w panko. Sprinkle the crumbs over the edamame and broil for about 3 min or until golden and bubbling. Can be made up to broiler directions and refrigerated for up to 2 days. Rewarm before proceeding.
Edamame    1 lb shelled
Onion    10 oz white pearl

Butter    1.5 T unsalted (1T melted)
Sugar    pinch 

Heavy Cream    0.75 c
Stock    0.5 c turkey
Cornstarch    1.25 tsp
Panko     0.5 c

(Eggplant) Aubergines a la Boston Serves 4

Cut unpeeled eggplants in half lengthwise. Cut gashes in pulp and sprinkle each half w 1/2 tsp salt. Turn onto paper towels and let stand 30 min. Squeeze out the water and wipe dry. Mix the pepper and flour and dredge each half in mix. Reserve the remaining flour. In a large skillet, heat half oil, add 2 eggplant halves, cut side down, and cook slowly, covered, 10 min. Turn and cook 10 min longer. Remove from the pan and repeat process w the remaining oil and eggplant. In saucepan, heat 2 T butter, add onion and cook until transparent. With a wire whisk stir in the reserved flour, 1/2 tsp salt and cayenne. Add milk and cook, stirring, until thickened. Mix cheeses and add half to the sauce. Blend in 3T cream and mustard. Saute mushrooms in remaining butter and add. Scoop out the eggplant pulp, leaving a shell 1/2" thick. Chop pulp coarsely and add to sauce. Mix well and spoon into the shells. Sprinkle tops w remaining cheese and broil until brown. Before serving, pour the remaining cream over the top.
Butter 3 T
Cayenne Pepper pinch
Cheese, Parmesan 3 T
Cheese, Swiss 3 T
Eggplant 2 small
Flour 5 T
Heavy Cream 0.25 c
Milk 0.75 c
Mushrooms 1 c sliced
Mustard 1 tsp dried
Olive Oil 0.25 c
Onion 1 c finely chopped

Eggplant, Braised w Onion & Tomato  Serves 6
Preheat oven to 400. Halve eggplants lengthwise and score flesh .5" deep in a crosshatch pattern to make 1" squares (do not cut through skin). Arrange eggplant halves, cut side up, in a large roasting pan and season w salt. Cook onions in 3T oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 min. Remove from heat and stir in tomatoes, parsley, basil lemon juice, 2 tsp sugar and salt. Divide topping among eggplant halves, mounding in centers. Stir together water, remaining .25 c oil, and remaining T sugar until sugar is dissolved, then add to roasting pan. Cover tightly w foil and bake in middle of oven, basting every 15 min, for 45 min. Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is reduced and beginning to caramelize, about 40 min more. Serve hot or at room temp, drizzled w pan juices. (may be made 1 day ahead, then cooled completely before being chilled, covered. Bring to room temp before serving.)
Eggplant   6 small Italian (2 lb)
Onion   2 med, cut lengthwise into 1/4" wedges
Olive Oil   0.25 c + 3T
Tomato   3 c chopped
Parsley   0.33 c chopped flat-leaf
Basil   0.3 c chopped
Lemon Juice, Fresh   3 T
Sugar   1  T + 2 tsp
Salt   1  tsp
Water   0.3 c

Eggplant Casserole for Jerry

​Slice 2 eggplants into 1/2" slices, coat with olive oil, and and roast @ 425 20-30 minutes until soft. Peel and chop in bowl. Saute 1 c finely chopped onion in 4 T butter, then make a bechamel with 4 T flour, 1 1/2 c milk and 1 c heavy cream. Season with Moroccan spices. Cover and let cool. Saute some nice mushrooms, sliced in butter. Add 2 c ricotta to sauce. Add mushrooms and eggplant to sauce. Put in casserole and bake at 350 til hot. Top with grated cheese and  broil

Eggplant Casserole, Mexican
Preheat Oven to 450. Spray baking sheet w cooking spray and slice the eggplant into ½ inch slices. Place slices on sheet in single layer. Spray tops w cooking spray. Bake until soft, 15-25 min. Meanwhile, in small pot, combine tomato sauce, chilies, onion, cumin, garlic powder and olives. Bring to simmer, then simmer, uncovered, over med-lo heat 10 min. Turn oven down to 350 when eggplant is done. Arrange half the eggplant slices in a single layer of a shallow 1 ½ quart baking dish. Spoon half the sauce over eggplant and sprinkle w half the cheese. Repeat. Bake until heated through and bubbly, 30-45 min. Top w sour cream if desired.
               Eggplant                 1 ¼ lb, unpeeled
               Tomato Sauce         16 oz
               Green Chilies           7 oz
               Onion                     ½ c, chopped
               Cumin                     ½ tsp
               Garlic Powder         ½ tsp
               Olives. Black           2 ¼ oz, sliced
               Cheddar Cheese      1 c shredded

Eggplant in Cream Serves 4
Cut unpeeled eggplant into 1/4" slices. Brown on both sides in butter. Put in shallow 1.5 qt. baking dish and add cream. Season w salt and pepper and sprinkle w nuts. Bake at 300 for 1 hr or until sauce is thick.
Eggplant    1 medium
Butter   0.33 c
Heavy Cream   1 c
Nuts, Pecans   0.33 c chopped

Eggplant in Disguise
Preheat oven to 375. Make a béchamel: melt the butter in a saucepan. When foamy, whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and simmer until thickened and smooth, 2 min. Season w s&p and nutmeg. Cover and let cool. Heat 2 T olive oil in a large nonstick skillet over medium high heat. Add as many eggplant slices as will fit in one layer, season w salt and brown on both sides. Repeat w remaining oil and eggplant. Mix cooled sauce w cheese and eggs. Fill the base of an 8 x 8 baking dish w 1/3 of the eggplant. Cover w 1/3 of the sauce.. Repeat twice. Spread parmesan on top and bake for 20 min. Broil 1 min to brown top.
Butter 3 T
Flour 3 T
Milk 2 c
Olive Oil 6 T
Eggplant 2 "lb in 1/3"" slices"
Cheese, Ricotta 1.5 c
Thyme 2 tsp
Cheese, Parmesan 0.5 c

Eggplant Involtini
Slice each eggplant lengthwise into ½ inch thick planks (should have 12). Trim rounded surface from each end piece so it will lie flat. Adjust one oven rack to lower-middle and second rack 8 inches below broiler elements. Heat to 375. Line 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil spray. Arrange eggplant slices in single layer on sheets. Brush one side w 2 ½ T oil and sprinkle w s&p. Flip slices over and brush other side w 2 ½ T oil and s+p. Bake until tender and lightly browned, 30-35 min, switching and rotating sheets halfway through. Let cool 5 min. Heat broiler. While eggplant cooks, heat 1T oil in 12-inch broiler-safe skillet over med low heat until just shimmering. Add garlic, oregano, pepper flakes and ½ tsp salt and cook, stirring occasionally until fragrant, about 30 seconds. Stir in tomatoes and their juice. Increase heat to high and bring to simmer. Reduce heat to medium low and simmer until thickened, about 15 min. Cover and set aside. Pulse bread in food processor until finely ground. Combine bread crumbs, ricotta, ½ c Pecorino, ¼ c basil, lemon juice, and 1/2 tsp salt in medium bowl. With widest end of eggplant facing you, evenly distribute ricotta mix on bottom third of each slice. Gently roll up each slice and place seam side down in tomato sauce. Bring sauce to simmer over medium heat. Simmer 5 min. Transfer skillet to oven and broil until eggplant is browned and cheese is heated through, 5-10 minutes. Sprinkle with remaining ¼ c Pecorino and let stand 5 min. Sprinkle w some basil and serve.
Eggplant                 2 large (1.5 lb each) peeled
Vegetable Oil          6T
Garlic cloves           2 minced
Red-pepper flakes   
Tomatoes               28oz can chunks
Bread                     1 slice hearty white torn up
Ricotta                    8 oz
Pecorino Romano   ¾ c grated
Basil                       ¼ c plus
Lemon juice            1 T

Eggplant, Lemon-Pickled  Serves 6
Peel eggplants and cut them from blossom end to stem end in thin slices, about 1/8" thick. Lightly salt each slice on both sides. Arrange on large platter in single, slightly overlapping layer. Sprinkle w lemon juice and then olive oil. Cover w plastic wrap and let pickle in a cool place (not the refrigerator) for 2 hours. Turn once and tilt platter to distribute dressing. Just before serving, cut pecorino into very thin slices and scatter over surface of eggplant.
Cheese 2 oz pecorino
Eggplant 4 baby white (4 oz each)
Lemon Juice, Fresh 2 small lemons (.25 c)
Olive Oil 0.25 c

​Eggplant Parm by Eric Kim

​Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees. Cut the eggplants lengthwise into ½-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes. Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands. Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes. Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with ½ cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired. Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2½ cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes. For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.
​2 medium globe eggplants (about 2½ pounds), stems trimmed
1 cup all-purpose flour
4 large eggs, beaten
4 cups/10½ ounces panko bread crumbs
Olive oil
2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
Fresh basil
2 cups/8 ounces shredded low-moisture mozzarella
½ cup/2 ounces grated Parmesan

​Eggplant Parmesan Boats with Sausage
Preheat the oven to 400°F. Bring a large pot of water to a boil. Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell. Roughly chop the scooped out eggplant flesh. Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). Remove with a slotted spoon and set them on paper towels on the counter. Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. Remove from heat and stir in fresh basil. Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats. Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.
2 medium (15 oz each) white eggplants, stems trimmed off and halved lengthwise
3 links (8.4 oz?) sweet Italian chicken sausage, casings removed (I used Premio)
1/2 small onion, finely diced
2 cloves garlic, crushed
1 1/3 cups crushed tomatoes
5 basil leaves, chopped (plus more for garnish)
salt and pepper, to taste
1/2 cup shredded part skim mozzarella cheese
4 teaspoons grated Pecorino Romano

Eggplant Parmesan Crisps
Spread about .5 tsp mayo over both sides of slices using a rubber spatula. Combine crackers and cheese in shallow dish and dredge eggplant in mix. Place in single layer on oil-coated baking sheet. Bake at 425 of 15 min. Turn and bake 5 min more.
Mayonnaise   0.25 
Eggplant    1 (3/4 lb) cut into 24 slices
Crackers   0.5 c crushed
Cheese, Parmesan   0.5 c grated fresh

​Cut the eggplant into 1/2-inch slices. Sprinkle both sides of slices with kosher salt and, using your hands, gently press the salt into the eggplant. Lay the eggplant slices in a colander, set in a sink, and let it rest for 1 hour. This will help to draw some of the bitterness and extra liquid out of the eggplant, and will help to give the vegetable a pleasing taste and texture. Preheat oven to 450 degrees F. Remove the eggplant slices from the colander, rinse off the salt and pat dry with paper towel. Line a baking sheet with foil. Lay the eggplant on the foil and brush both sides of the slices with olive oil. Roast the eggplant for 20 to 30 minutes, or until the eggplant is tender.
The sauce:
While the eggplant is cooking, make the sauce. In a food processor or heavy-duty blender, combine the almond butter, lite coconut milk, brown sugar, fish sauce, chili-garlic sauce and lime juice. Pulse until the mixture is smooth. Pour the sauce into a small saucepan set over low heat. Cook, stirring occasionally, until the sauce is warm and slightly thickened, 5 to 7 minutes. You may find that you have some sauce left over. Drizzle it in wraps or over a serving of brown rice. 
Divide the eggplant slices between plates and drizzle with the sauce. Garnish with minced cilantro. Serve.
The eggplant:
1¼ pounds eggplant (Japanese, globe or white)
1 tsp kosher salt
1 tbsp olive oil
The sauce:
⅓ cup almond butter
½ cup lite coconut milk
1 tsp brown sugar
1 tbsp fish sauce
1 tsp chili-garlic sauce
1½ tsp fresh lime juice
¼ cup minced cilantro

Eggplant, Sautéed
Soak peeled eggplant slices in ice water for 30 min. Drain, dredge in egg-milk bath, and then roll in seasoned bread crumbs. Frying them in olive or vegetable oil will produce a light, almost creamy texture that is a true delight.
Olive Oil

Eggplant Smoky Puree w Marinated Tomatoes, Feta & Herbs

​Light a charcoal grill. Once hot and burning evenly, nestle eggplants directly into coals and roast, turning with tongs, until flesh is completely soft and skin chars in spots, about 10 minutes. Or, cook eggplants on stove top, directly on a burner, over medium-high flame, turning as needed to cook evenly. Transfer cooked eggplants to a large bowl and cover the bowl snugly with plastic wrap or a plate. Let eggplants steam 5 minutes. Uncover eggplants, peel away as much charred skin as possible (it’s OK if some sticks) and discard seeds. Transfer peeled eggplants along with any accumulated liquid to a blender or food processor. Add ½ teaspoon Champagne vinegar, garlic, crème fraîche, thyme and a pinch each of cinnamon and salt. Blend until smooth. With motor running, drizzle in olive oil until fully incorporated. Taste and season with more olive oil or salt as needed. Make the tomato salad: In a large salad bowl, whisk together remaining vinegar, sugar and a pinch of salt. Gently toss in tomato wedges and cherry tomatoes. Taste and add salt as needed. To serve, spread eggplant purée across each plate to coat by about ¼ inch. (Leftover eggplant purée is great on toast.) Once tomatoes have marinated 2-3 minutes, use a slotted spoon to remove them from bowl so excess liquid runs off. Mound tomatoes on top of eggplant. Season tomatoes with salt and crumble feta over top. Garnish with nigella seeds, if using, and savory leaves. Finish with a drizzle of olive oil.

​4 Chinese or Japanese eggplants
2 teaspoons Champagne vinegar
½ clove garlic, finely grated
¼ cup crème fraîche
Leaves from 6 thyme sprigs
¼ cup extra-virgin olive oil, plus more as needed
Kosher salt
Ground cinnamon
¼ teaspoon sugar
2 large heirloom tomatoes, cut into wedges
20 cherry tomatoes, halved
½ cup feta
½ teaspoon nigella or sesame seeds (optional)
1 tablespoon savory, marjoram or oregano leaves

Eggplant Soufflé  Serves 6
Peel and dice eggplant and simmer till tender. Mash. Melt butter. Add salt and pepper and grated onion. Stir in flour and gradually add 1 c milk. Add cheese, ketchup and yolks. Cook until thick and fold in eggplant. Fold in whites. Bake in buttered soufflé dish in pan of hot water 45 min. at 350. Serve immediately.
Eggplant   1 large
Butter   2 T
Onion   1  tsp grated
Flour   2 T
Milk   1 c
Cheese, Cheddar   0.5 c shredded
Ketchup   2  T
Egg Yolks   2
Egg White   3  stiffly beaten

Eggplant Soufflé 2  Serves 6
Prep eggplant: Cut eggplant into thick slices and place on layer of paper towels. Sprinkle kosher salt all over both sides of the eggplant and let sit for at least 30 minutes, preferably an hour. With a damp towel or rag, wipe away excess salt on eggplant. Cut into ½–in. to 1-in. cubes.

Saute veggies: Preheat oven 400˚F. Butter mold and sprinkle with cheese. Heat oil in a skillet over medium heat. Add 1 c. eggplant, diced pepper and onion and sauté until tender, about 10 minutes. Season with oregano, salt and pepper. Set aside. Meanwhile, warm milk in small saucepan on stovetop.

Make béchamel: Melt butter in skillet. Whisk in flour, stirring 2 minutes to combine. Whisk in hot milk, and season with salt and pepper. Bring mixture to a boil, whisking all the while. Boil for one minute until thickened. Remove from heat, stir in red pepper flake.
Separate eggs. Stir yolks into cooling milk mixture, whisking with each addition. Stir in veggies. NOTE: Sauce can be prepared ahead to addition of egg yolks. Dot the top with butter or place plastic wrap on top to prevent a film from forming.
Fold in egg whites and bake: Whip egg whites and a pinch of salt until stiff with a hand mixer or stand mixer. Stir a quarter of the egg whites into the yolk-milk mixture, followed by all but 1-2 Tbs. of the parmesan. Working in three batches, fold in the rest of the egg whites. Turn mixture into mold. Sprinkle with leftover cheese.  Put soufflé on middle rack in oven and immediately drop the temperature to 375˚F.  Cook for 20 to 25 minutes, without opening oven. When a long skewer comes out clean and the top is puffed and brown, the soufflé is ready. Serve immediately. 

NOTE: It is possible to keep the soufflé warm and mostly puffed in a still-warm oven for about 20 to 30 minutes. Simply turn off the heat and leave the soufflé in the oven. 

1 medium sweet (Vidalia) onion, diced
1 red pepper, diced
1 medium eggplant
½ Tbs. oregano
3.5 Tbs. butter
¼ c. flour
2 c. low-fat milk
½ tsp. red pepper flake
7 egg whites
6 egg yolks
¼ c. Swiss cheese
½ c. plus 3 Tbs. Parmigiano Reggiano or high-quality Parmesan 

Eggplant Stuffed w Bulgar  Serves 4
Rub oil over eggplant. Grill until soft, turning once. When cool enough to handle, scoop out flesh and chop coarsely. Combine bulgar and water and bring to a boil. Cover and simmer 20 min. Drain. Place bulgar in bowl and stir in eggplant, parsley, garlic, juice, salt and pepper. Divide mixture among reserved shells.
Eggplant   2  large, halved lengthwise
Olive Oil   1 tsp
Bulgar Wheat   2 c raw
Water   4 c
Parsley   0.5 c
Garlic   8 cloves, minced
Lemon Juice, Fresh   4 T
Salt   to taste
Pepper   to taste

Eggplant, Sweet & Sour (Petonciane in Agrodolce)
Salt eggplant chunks heavily, toss and place in colander for 1 hr, weighted down, Rinse and dry. Fry in oil until it is soft; drain on paper towels. Clean skillet of any remaining oil, and add remaining ingredients including eggplant. Cook over med for 5 min or until sauce has thickened. Serve at room temp.
Eggplant   1 med, peeled and cut into chunks
Olive Oil   0.25 c
Tomato Paste    1 T
Celery   1 stalk, diced
Sugar   1 T
Vinegar   2.5 T red wine
Water   0.25 c

Endive, Caramelized, with Creme Fraiche

Remove and discard a layer of exterior leaves from each endive so that only smooth leaves are showing. Halve each lengthwise, keeping the leaves connected at the base. Heat broiler to high. Set a large wide skillet over med-hi. Add butter. When it begins to sizzle, arange endive halves in one layer, cut sidde down. Season. Let cook about 5 min, until lightly browned. Adjust heat so that the endives cook slowly and do not scorch. Turn over, season and cook another 5 mon. Meanwhile, in a small bowl, stir together creme fraiche, mustard and lemon juice. When endives are cooked, brush cut surfaces liberally w mix. Broil about 3" from heat for about 5 min, until well browned, crisped and bubbling. Sprinkle w mix of tarragon, chives and parsley. Drizzle w any remaining creme mix.

Endives     4 med Belgian

Unsalted Butter     2 T

Creme Fraiche     1/2 c

Mustard     2 tsp Dijon

Lemon juice     1 T

Tarragon     1 tsp chopped

Chives     1 tsp finely  minced

​Parsley    2 T chopped

Fava Beans & Pecorino
Shell beans. Blanch 1 min. Drain and slip from skins. Transfer to bowl and drizzle w olive oil. Add lemon juice. Toss w s&p. Fold in cheese.
Beans, Fava 2 lb in shells
Olive Oil 
Lemon Juice, Fresh 1 lemon
Cheese, Pecorino Romano 8 oz

Figs, Baked with Honey and Whiskey
Toast hazelnuts in 400 oven for 5 min. Put in tea towel and rub to remove skins. Chop. Raise oven to 500. Combine honey and whiskey in small saucepan. Bring to boil, stirring. Turn off heat. Cut figs in half, lengthwise. Spray an au gratin dish large enough to hold all figs in one layer with butter-flavored spray. Put in figs, cut side up. Sprinkle with thyme.Drizzle with honey-whiskey mix. Sprinkle with nuts. Bake 7-10 min or just until softened. Cool to warm and put 4-6 halves on each of 4 plates. Sprinkle pan juices over. Garnish with mint sprig.
Nuts, hazlenuts 0.25 c
Honey 0.25 c
Whiskey 0.25 c
Fig 8 large or 12 small stemmed

Glazed Chestnuts & Haricots Verts  Serves 8
Cook shallots in 2 T butter in a 10-inch skillet over moderate heat, stirring occasionally, until lightly browned, about 5 min. Add chestnuts, stock, and liquor, syrup and simmer, swirling occasionally, until liquid is evaporated and chestnuts are glazed, 3-5 min (can be done 2 days ahead and chilled, covered. Stir in 3T additional stock or water and reheat over low heat). Cook beans in 6- to 8-qt pot of boiling salted water, uncovered, until crisp-tender, 4-5 min. Drain in colander, then transfer to ice water to stop cooking. Drain well (Can be done 1 day ahead and chilled in sealed plastic bag lined w paper towels. Bring to room temp before proceeding. Heat remaining 2 T butter in 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 min. Season w s&p. Serve toped w chestnuts.
Shallot 0.5 c finely chopped
Butter 0.25 c unsalted
Chestnuts 15 oz jar whole roasted (3 c)
Stock 0.5 c chicken
Whiskey 0.25 c
Maple Syrup 1 T
Beans, Green 2 lb thin, trimmed

Green Beans Chinese Style  Serves 6
Cook beans with soup, soy sauce and half the onions. Put in casserole and top w other half can. Heat at 325 for 25 min.
Beans, Green 1  large bag frozen
Soup 1  can cream of mushroom
Onion 1  can fried

Green Beans & Roasted Red Onions  Serves 8
Put oven rack in middle position and preheat oven to 450. Oil a 13- by 9-inch baking pan. After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put in baking pan, drizzle w oil and vinegar, tossing to coat. Arrange cut side down and sprinkle w s&p. Roast, uncovered, turning over once and basting w pan juices twice during baking, until deep golden, about 30 min. Add water to pan and roast until onions are tender and caramelized, about 20 min more. Transfer onions w pan juices to a large bowl. While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 min. Drain beans. Add to onions and toss.
Onion 2.25 lb medium red (about 5)
Olive Oil 0.25 c
Vinegar 2 T balsamic
Water 0.25 c
Beans, Green 1.5 "lb in 2"" pieces"

Green Beans w Bacon  Serves 4
Cook and drain beans. In large skillet cook bacon until crisp. Drain on paper towels, leaving 2 T drippings in skillet. Crumble bacon and set aside. In remaining drippings, cook onion until just tender. In bowl or measuring cup, combine water and vinegar; stir in cornstarch. Add liquid to skillet w sugar, salt and pepper. Cook, stirring, until thick and bubbly. Add beans, stirring to coat. Heat through. Layer with lettuce in salad bowl and top w crumbled bacon.
Bacon 6 slices
Beans, Green 1 lb
Cornstarch 1 T
Onions, Green or Red 0.25 c, chopped
Sugar 2T
Vinegar 2T
Water 2T

Green Beans, Delicious  Serves 6
Pare & core apples; cut each into 8 wedges; cut each wedge into 3 lengthwise slices. In a 10-inch skillet over moderately low heat, heat butter; add apples; turn in butter; cover tightly and steam, shaking skillet several times, for about 3 min. Turn apples over and steam again, shaking skillet several times, for 3 min, or until just cooked through. Gently mix sugar and lemon juice w apples. Mix in beans. Reheat gently.
Apples 2 lg yellow Delicious
Butter 2 T
Sugar 2 T
Lemon Juice, Fresh 1 T
Beans, Green 1 lb cooked

Kale, Crunchy
Stack about 6 kale leaves on top of one another. Starting along a long edge, roll up tightly then cut the roll into very fine ribbons about 1/8" thick. Repeat w remaining kale. Toss the ribbons w a little olive oil and spread on baking sheet covered w lightly oiled piece of parchment paper or a silicone pad. Salt LIGHTLY and roast them at 350 until they are crisp, about 10 min (if already chopped, they will be just as good, but not as pretty) Serve atop soup, etc 
Kale 6 oz Tuscan, stems removed
Olive Oil

Leeks w Caraway Seeds Serves 4
Trim tops and green of leeks. Cut white section in half and wash thoroughly. Slice diagonally into quarter-inch pieces. Heat butter over medium heat. Add leeks, caraway seeds, salt and pepper, and cook until leeks are soft, 2-4 min. Add vermouth, reduce heat to low and cover the pan. Cook 3-5 min until leeks are tender and serve immediately.
Leeks 6
Butter 4 
Caraway Seeds 2 T crushed
Wine, Vermouth 0.5 c

Lima Beans, Greek Style    Serves 4
Cook lima beans, water, 2T oil, 1T parsley, garlic and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, until beans are tender, 15 min, stirring occasionally. Season w s&p and transfer to bowl. Serve sprinkled w remaining parsley and oil.
Beans, Lima   1 ten oz package frozen baby
Water    1 c
Olive Oil   3 T
Parsley    2 T chopped fresh 
Garlic    1 T minced

Limas w Curried Cheese Sauce  Serves 3
Cook and drain beans. Combine remaining ingredients and add to hot beans. Heat gently.
Beans, Lima 1 pkg. 
Cheese, Swiss 0.25 c shredded
Sour Cream 0.5 c 
Curry Powder 0.5 tsp

Limas, Baked w Pears Serves 12
Combine all ingredients in heavy casserole. Bake at 180-200, covered, 8 hours or longer, adding more stock if necessary.
Beans, Lima 6 c cooked dried butter, limas, etc
Pears 6 ripe, peeled, cored & sliced
Molasses 0.5 c
Brown Sugar 0 .5 c 
Onion 0.25 c finely chopped 
Stock 1 c chicken

Cook fresh spinach in water clinging to leaves after washing or cook frozen according to directions. Drain, squeezing water out with tea towel, and chop. Reserve the water. Briefly soak bread in reserved water plus enough hot water to cover, and squeeze dry. Saute onion and garlic in olive oil until tender, 3-5 min. Mix spinach, bread, onion and garlic and put through the finest blade of a meat grinder or pulse in food processor then scrape into a mixing bowl. Add 1/ c of dry bread crumbs, 1 c parmesan, parsley, salt, pepper and basil. Stir in eggs. With lightly floured hands, gently shape the mix into sausage-like links, 1" round by 3" long. If they do not hold together, add more bread crumbs. Lay on baking sheet. Bring a large pot of salted water to a boil. Drop links, one at a time, into water. Reduce heat to let water barely simmer and cook until malfatti float to the surface, 1-2 min. Remove with a slotted spoon, drain on paper towels and place in greased baking dish, large enough to fit the malfatti in a single layer. Spoon tomato sauce over links, sprinkle with lots of cheese and broil to reheat. 
Spinach 2 lb fresh, or 2 pkg frz
Bread 6 oz crusty Italian
Onion 1 finely chopped
Garlic 1 clove, finely chopped
Olive Oil 2 T
Bread crumbs 0.5 - 1 c dry, coarse
Cheese, Parmesan 1 c plus more for top
Parsley 0.5 c chopped
Basil 1 tsp dried
Egg 4 lightly beaten
Tomato Sauce 3 c hot 

Mushrooms, Roasted, Simple  
Adjust oven rack to lowest position and heat to 450. Toss mushrooms w olive oil and salt and pepper in medium bowl. Arrange in single layer on large low-sided roasting or jelly roll pan. Roast until released juices have nearly evaporated and mushroom surfaces acing pan are browned, 12-15 min. Remove pan from oven and turn mushrooms w spatula. Continue to roast until liquid has completely evaporated and mushrooms are brown all over, 5-10 min longer.   
Mushrooms 1 lb white, washed and halved or quartered
Olive Oil 1 T

Mushroom Soufflé  Serves 4
Combine all ingredients but whites and cream of tartar. Let stand 5 min. Simmer 5 min, stirring constantly. Cool. Beat whites w cream of tartar. Carefully fold into cooled mix. Pour into buttered 1 qt soufflé dish topped w a 3" high greased foil collar. Set in pan filled w 1" water and bake at 400 for 40-45 min.
Mushrooms 2  oz, chopped
Egg 4  separated
Soup, Cream of Mushroom 1 can
Tapioca 2 T
Onion 1 T grated
Mustard 0.75 tsp dry 
Worcestershire Sauce 0.75 tsp 
Cream of Tartar 0.125 tsp

Mushrooms, Flaming  Serves 4
Stuff mushroom caps w chopped stems mixed w crushed garlic. Place in casserole and cover w mix of cream, sherry and melted butter. Bake uncovered until tender, 25-30 min. Remove and stir. Slightly warm cognac. Set ablaze and pour over mushrooms. 
Mushrooms 1 lb fresh
Garlic 1 clove crushed
Heavy Cream 0.25 c
Wine, Sherry 0.25 c 
Butter 0.25 c, melted
Cognac 0.25 c

Mushrooms, French Fried  Serves 6
Beat egg w milk and salt. Place flour on piece of waxed paper and cornflake crumbs on another piece. Roll mushrooms in flour; then dip in egg mix; then roll in crumbs. Meanwhile, slowly heat oil to 375 degrees. Gently drop mushrooms, a few at a time, into hot oil; fry until golden brown, about 1 min per side. Remove from oil and drain on paper towels. Sprinkle w salt. Serve w lemon wedges.
Egg 1
Milk 0.5 c
Flour 0.25  c
Crumbs, Cornflake 0.67 c
Mushrooms 20 medium
Vegetable Oil
Lemon wedges

Mushrooms, Ragout of Fall  
Cover shitake stems w 5 c water in medium saucepan and bring to boil. Simmer for 20 min. Strain through sieve lined w damp cloth. Discard stems and reserve broth for future use. Warm oil in large casserole over medium heat. Add garlic and toss. Add shallots, reduce heat to low and cook, stirring frequently, until shallots are soft, about 5 min. Add portobellos, 1 tsp salt and a few grinds of pepper, toss and cook for 3 min, stirring occasionally. Add sliced shitake caps, 1 tsp salt and more pepper; toss, cover and cook 5 min. Add white mushrooms, 1 tsp salt and more pepper; toss, cover and cook for 5 min more. Add chicken broth and simmer 15 min. Add vinegar and adjust salt and pepper. Add thyme and parsley and cook over medium heat for 10 min, until mushrooms are tender and most of the liquid has been absorbed. Serve alone or over pasta.
Mushrooms, Shitake 3 lb, stems removed and reserved
Olive Oil 0.5 c
Garlic 10 cloves, mashed
Shallot 6 minced
Mushrooms, Portobello 2 lb, sliced
Salt 3 tsp Kosher
Mushrooms 5 lb white, sliced
Stock 2 c chicken
Vinegar 1 tsp sherry
Thyme 0.25 c fresh
Parsley 0.25 c fresh

Mushroom Stew

Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick. n a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside. Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions. Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.) Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

​​1 ½ pounds cultivated brown mushrooms, like shiitake, cremini or portobello
½ pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
 Extra virgin olive oil
1 large onion, diced
 Salt and pepper
1 teaspoon chopped thyme
1 teaspoon chopped sage or rosemary
 Pinch red pepper flakes or cayenne
1 tablespoon tomato paste
3 small ripe tomatoes, peeled, seeded and chopped
1 tablespoon all-purpose flour
 Porcini broth, heated, or use chicken or vegetable broth
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons chopped parsley

Oignons aux Pommes  Serves 6
Cook onions in butter 15 min over low. Add apples. Cover and cook 15 min.

Onion  4 Spanish, sliced
Apples   2 unpeeled, sliced

Onion Cheesies, Baked  Serves 4
Cook onions in boiling salted water until just tender. Drain and place in shallow baking dish. Cut a wide cross in top of each onion. Sprinkle a few drops of steak sauce in each cross. Then sprinkle each onion w some of the salt and a few grains of pepper. Press 2T of the cheese into each cross. Bake at 375 for about 40 min or until cheese is melted and golden.
Onion   8 lg peeled
Cheese, Cheddar   1 c grated

Steak Sauce    

Onion Cups, Noel Stuffed  Serves 8
Peel onions; place in a single layer in medium sized frying pan. Add broth or bouillon cube and 1 c water; cover and simmer 30 min or just until tender. Combine peas w sugar, salt and 1/4 c water in small saucepan; top w lettuce leaf; cover. Simmer 15 min or until peas are very soft. Remove lettuce; drain peas well. Stir in butter and cream. Beat in blender until creamy smooth. Return to saucepan and keep hot. Lift onions from stock w slotted spoon; trim ends flat and scoop out centers w teaspoon (save pieces for another day). Spoon peas into shells and garnish w pimiento.
Onion   8 medium yellow
Bouillon Cube   1 chicken
Water   1.25 c
Peas   10   oz frozen
Sugar   0.5  tsp
Greens, Lettuce   1  leaf
Butter   1 T
Heavy Cream   1 T
Pimento   1 cut into 8 stars

Onion Rings, Fried  Serves 6
Make batter: combine flour and beer in a large bowl and blend thoroughly, using a whisk. Cover bowl and leave at room temp for no less than 3 hours. Twenty min before batter is ready, preheat oven to 200. Place brown paper bag or paper towel on jelly roll pan. Carefully peel the papery skins from the onions so that you do not cut into the outside onion layer. Cut into .25" slices. Separate the slices into rings and set aside. On top of the stove, melt enough shortening in a 10" skillet to come 2" up the sides of the pan. Heat the shortening to 375. With metal tongs, dip a few rings into the batter. Then carefully place them in the hot fat. Fry, turning them once or twice until golden. Transfer to paper-lined pan, and place in oven until all have been done.
Flour   1.5 c
Beer   1.5 c

Onion   3 very large, yellow
Vegetable Shortening   3-4 c

Onions, Caramelized, Slow cooked
In large slow cooker, combine onions and olive oil. Stir well to coat, then cover and cook on high for 6-8 hours or until well browned and caramelized
Onion   3 lb, thinly sliced

Olive Oil   2 T

Onion-Cheese Custard  Serves 4
Cook onions slowly in butter until tender and golden, about 20 min. Add salt and curry powder, blending well. Slowly add hot milk to beaten eggs, beating constantly with whisk. Add cheese to milk-egg mix, then combine w onions. Pour into buttered 1.5 qt casserole. Bake at 325 until knife comes out clean.
Onion   4 lg, sliced
Butter   0.25 c
Curry Powder   1.5 tsp
Milk   1 c, heated to scalding
Egg   3 slightly beaten
Cheese   1 c, shredded 

Onions Gourmandise  Serves 4
Peel onions and put in casserole. Add stock and port and bake, covered, at 350 for 25 min. When done, remove from oven, blend in flour and butter and sprinkle w chopped pecans. Return casserole to oven and bake 20 min more.
Onion   2  lb tiny white

Stock   1 c
Wine, Port   1 c
Flour   2 T
Butter   0.5 c
Nuts, Pecans   0.5 c chopped 

Onions, Grilled
Thread 2 Spanish onions (about 2 lb) onto metal skewers; place on baking sheet and brush each side w olive oil. Season generously w s&p. Heat grill w lid down and all burners set to high until very hot, about 15 min. Lower heat to med. And place onions on grill. Grill, covered, until onion rounds are deep golden brown and just tender, 15-20 min, checking every 5 min and flipping and rotating skewers (use tongs to grasp middle onion, instead of trying to turn skewers) as needed to ensure even cooking.

Onions Mornay  Serves 6 
Sauté onions and garlic in butter. Cover and cook 15 min. Stir in soup, milk and pepper. Heat till bubbly. Make 2 layers each of beans, Swiss and sauce in buttered 2 qt dish. Arrange slices of French bread over top. Bake at 350 for 30 min.
Onion   2 chopped

Garlic   2 cloves chopped
Butter   4 T
Soup   1 can cream of celery
Milk   1 c
Beans, Green   1 lb cooked
Cheese, Swiss   0.5 lb slices
Bread   French slices

Onions w Walnuts  Serves 8
Place onions in greased dish. Sprinkle w nuts. Mix butter, chili sauce, bouillon cube, honey or syrup, salt, spices and Tabasco. Pour rover onions and stir lightly. Cover and bake 1 hour at 350.
Onion   3 doz, small peeled
Nuts, Walnuts   0.5 c chopped
Butter   0.33 c melted
Chili Sauce   3 T
Bouillon Cube   1 

Honey   1 T or use maple syrup
Nutmeg   dash
Cloves   dash ground
Hot Sauce   dash 

Onions, Baked  Serves 4
Cut off top and bottom of onions. Remove skins. Place in bag w remaining ingredients for 1 hour. Bake at 375 for 1 hour w 1/4 c marinade.
Onion   4 
Pepper, Green   1 chopped
Worcestershire Sauce   0.25 c
Vinegar   0.25 c Balsamic
Olive Oil   0.25 c
Soy Sauce   0.25 c 

Onions, Festive  Serves 6
Sauté onions in butter. Put in baking dish. Beat eggs and add cream. Pour over onions. Sprinkle w cheese and bake 15 min at 425.
Onion   4 c sliced
Butter   5 T
Egg   2   beaten
Heavy Cream   1 c
Cheese, Parmesan   0.67 c grated 

Onions, Honey Roasted  Serves 4
Preheat oven to 350. Peel onions, and cut in half crosswise. Place, cut sides down, in an 8" square baking dish; drizzle w water. Cover w foil; bake 30 min. Combine remaining ingredients. Turn onions over. Brush half of honey mix over onions. Bake, uncovered, an additional 30 min, basting with remaining mix.
Onion   2 large Vidalias (1.25 lb)
Water   1 T
Honey   0.25 c
Butter   0.25 lb
Paprika   1 tsp
Salt   0.5 tsp
Curry Powder   0.5 tsp
Pepper   0.25 tsp red 

Onions, Red--Grilled w Balsamic Vinegar & Rosemary
Prepare grill. In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 min. In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches over glowing coals 4-6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mix, parsley and s&p. Serve warm or at room temp.
Rosemary   1.5 tsp fresh chopped leaves
Vinegar   2  T balsamic
Olive Oil   1 T
Onion   2 lb, red, in .5: slices
Parsley   0.5 
c fresh chopped fine 

Onions, Sweet & Sour  Serves 6
Combine Karo, vinegar, butter, zest and salt in saucepan. Bring to boil and cook 10 min or until slightly thickened. Pour over onions in shallow baking pan. Broil 5 inches from heat 8-10 min. Sprinkle w toasted almonds.
Vinegar   0.25 c
Butter   0.25 c
Orange Zest   1 T
Onion   32   oz. canned small
Nuts, Almonds, slivered   0.25 c toasted

Onions, Sweet & Sour (Cipolline in agrodolce)
Blanch onions in a large pot of boiling water 1 min. Drain in colander and transfer to bowl of cold water to stop cooking. Drain and peel. Bring sugar and water to boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to gook caramel, gently swirling pan, until deep golden. Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden. Return pan to heat and simmer, stirring, until caramel is dissolved. Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf. Simmer, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to bowl using slotted spoon, then boil liquid until reduced to about 1 cup, 10-15 min. Stir in balsamic vinegar, then pour liquid over onions and cool to room temp. Chill, covered, 1-3 days (for flavor to develop). Serve chilled or at room temp.
Onion   2 lb cipolline or small (1.5") white boiling
Sugar   1 c
Water   0.25 c
Wine, Red   1 c dry
Vinegar   1 c red-wine
Olive Oil   2 T
Salt   1 tsp
Pepper   10 whole black peppercorns
Bay Leaves   1
Vinegar   1 
T balsamic

Onion Tart, Caramelized
Preheat oven to 400 and remove puff pastry from freezer. Melt butter in large saute pan over med. heat. Add sliced onions and season w salt. Cook, stirring, until onions caramelize but retain some bite, about 15 min. Meanwhile, heat oil in a small pot over med. heat. Add minced onions and saute until softened but not browned, about 3 min. Add all but 1 T cream and bring to a boil. Reduce heat and simmer gently until onions are tender and cream tastes of onions, 5 min. Use a blender or food processor to puree until smooth. Season w salt. Line two baking sheets with parchment and place 1 sheet of pastry on each. Mix yolk w remaining cream and brush mix lightly over pastry. Bake until puffy and lightly golden, about 10 min. Spoon 3/4 of onion puree evenly over both sheets of pastry, leaving 1/2" border all around. Spread caramelized onions over puree. Bake until topping gently sets and dough is deep golden at the edges, 12-15 min. Before serving, drizzle more puree over and garnish w chives.
Butter     4 T
Onions     1.5 large yellow onions, thinly sliced plus 1/2 oonion, minced
Olive oil     1 T
Heavy cream     1/2 c plus 1T
Frozen puff pastry     2 sheets
Egg yolk     1 beaten
Chives     3 T minced

Onions, Wine-Laced Creamed  Serves 6
Bring 4 qts water and .5 tsp salt to boil over med high heat. Add onions and cook until just tender, 10-15 min. Drain, reserving 2 cooking liquid. Meanwhile, melt butter in large saucepan over medium heat. Add flour and cook, stirring constantly, until bubbly, 3 min. Whisk in cream, reserved liquid and wine. Bring to simmer and cook until thickened, 5 min. (Can be made ahead. Cover sauce and onions separately and refrigerate up to 24 hours). Stir in onions, .5 tsp salt and pepper. Cook until heated through. Pour into 2 qt casserole w lid. Cover and bake 25 min (45 min if made ahead), until onions are tender. Sprinkle w parsley
Onion   2  lob pearl, peeled

Butter   6 T
Flour   0.5 c
Heavy Cream   2 c
Wine, White   3 T
Parsley   2 
T minced fresh.

​Parsnip Gratin  
In large heavy saucepan, heat cream to boil, add parsnips and cook until almost tender, about 10 min. Remove w slotted ladle and arrange them evenly in large ovenproof gratin dish. Set aside. Add nutmeg, salt and pepper to the cream and cook over medium heat until reduced by half. Pour cream over parsnips. Bake in preheated 350 oven until golden, about 8 min.
Heavy Cream  2 qts
Parsnips   12 peeled and sliced
Nutmeg   0.5 tsp

Parsnip Gratin w  Turmeric & Cumin

Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard center. Cut into 3" batons. parboil 2 min.\, then drain and spread out on a baking sheet to cool briefly. Butter a 9 x 12 shallow earthenware baking dish. Arrange parsnips om dosh in single layer. Heat oven to 400. Whisk together cream,and spices. Season. Pour cream mix over parsnips and sprinkle w feta. Bake for 30 min until bubbling and nicely browned.
Parsnips     3 lb
Butter     2 T for greasing dish
Heavy cream     2 c
Turmeric     1/2 tsp
Cumin     1/2 tsp
Cayenne      pinch
Feta cheese     4 oz, crumbled 

Parsnips 'n Bacon
Place parsnips in steamer or saucepan w 1/2" boiling salted water; steam 10-12 min or until fork tender. Remove from steamer, drain. Meanwhile, in small skillet, fry bacon until lightly browned; remove and reserve. Drain fat, leaving 3T in skillet. Add sugar, simmering, stirring constantly, until sugar dissolves. Add water and vinegar; bring to boil, stirring constantly. Remove from heat, cool slightly. Slowly beat in egg, a little at a time. Mix well, return to heat; stir constantly until mix thickens. (Do NOT boil, or egg will curdle.) Add bacon pieces and parsnips.
Parsnips   1  lb, peeled and sliced
Bacon   0.25 lb, diced
Sugar    2 T
Water   0.33 c
Vinegar    1 T
Egg   1 lightly beaten 

Parsnips w Roasted Garlic Puree
Place parsnips in a large saucepan and cover w water. Bring to boil over medium high heat. Reduce heat and simmer for 5 min. Add potatoes and cook until parsnips are soft, about 15 min. Drain well and pass vegetables through a ricer into a medium bowl. Stir roasted garlic and milk into puree until well combined. Add salt and pepper to taste. Serve immediately.
Parsnips   4  large, peeled & cut into .5" rounds
Potato    2 lg baking, peeled and cubed (.5")
Garlic    10  large cloves, roasted & peeled
Milk    0.5 c lo fat 

Parsnips, Pureed
Peel cooked parsnips and puree in food processor w salt, sugar, melted butter, cream and Madeira, and whip together w spatula or whisk. Spoon puree into a 1 qt baking dish, dot w butter and sprinkle w crumbs or chopped nuts. Bake at 350 for 20-30 min.
Parsnips   3 lb, cooked
Sugar    1 tsp
Butter    0.75  c, melted   
Heavy Cream   3  -4 T
Wine, Madeira     0.25   c
Buttern   for top
Crumbs, Bread   2 T or finely chopped nuts

Parsnips, Roasted w/ Horseradish Herb Butter  Serves 4
Preheat oven to 400. In a roasting pan, toss the parsnips w olive oil and season w s&p. Add stock, cover w foil and roast, stirring once or twice, until parsnips are tender and stock has evaporated, about 1 hour. Meanwhile, in bowl, mix remaining ingredients. Toss w warm parsnips and serve.
Parsnips 1 lb, peeled and cut into 2x1/2 inch batons
Olive Oil 1 T
Stock 0.25 c turkey
Butter 1 oz
Horseradish 1 T freshly grated
Parsley 2 tsp finely chopped flat-leaf
Chives 2 tsp minced
Garlic 1 tsp minced 

Peas, Creamed w Mint
  Serves 6
Cook fresh peas 3-5 min, then drain. Briskly simmer cream w 1/4 c mint in 1-1.5 quart saucepan until slightly thickened and reduced to about 1/2 c, 4-5 min. Pour through a fine mesh sieve into a bowl, pressing on and discarding mint. Cook celery and onion in butter in 4-5 qt heavy saucepan over moderate heat, stirring until softened, 4 min. Add peas and cook, stirring, until heated through, 3-5 min. Stir in cream, salt and pepper and briskly simmer, uncovered, stirring occasionally, until peas are well coated, 1 min. Stir in remaining 2T mint and salt.
Peas   1 lb fresh (3.5 lb in pod) or thawed frozen
Heavy Cream     0.75  c

Mint   0.25 c plus 2T finely chopped fresh
Celery  2 T finely chopped

Onion  2   T finely chopped
Butter   2 
T unsalted 

Peas, Sugar Snap w Pea Shoots, Peas, & Baby Onions
  Serves 8
Boil pearl onions in salted water 15 min and drain in colander. Rinse under cold water, then peel. Cook scallions and sugar snaps in large pot of boiling salted water 1 min. Add shelled peas and pearl onions and cook 1 min more, or until all vegetables are crisp-tender. Drain vegetables and toss w pea shoots, butter, and salt and pepper.
Onion   10 oz pearl, root ends trimmed and cut w an X
Onions, Green   2 bunches
Peas   1 lb sugar snap, trimmed
Peas   1 lb fresh (1 c)
Peas   0.25 lb flowering shoots in 3" lengths
Butter   1 T unsalted, softened

Peppers, Roasted & Stuffed w Cherry Tomatoes
Preheat oven to 425 and lightly oil a large shallow baking pan. Halve bell peppers lengthwise and discard seeds & ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Mix tomatoes, onion, and chopped basil. Finely chop garlic and toss w tomato mix and 2T oil. Divide among peppers and roast in upper third of oven until peppers are tender, about 20 min.
Peppers, Red   4 

Tomatoes, Cherry   1 pt, halved
Onion   1 medium chopped
Basil   1 c, packed fresh
Garlic   3 cloves
Olive Oil   3 T 

Pumpkin, Baked w Applesauce
Heat oven to 500. Sprinkle the inside of the pumpkin w s&p OR brown sugar and nutmeg. Spoon 1/4 c applesauce into each pumpkin. Dot the top of each with butter, if desired. Top w reserved "lids". Bake until pumpkins are tender and the filling is hot, 50-60 min. If desired, serve w a dollop of whipped cream, crème fraiche or sour cream and grate fresh nutmeg over top.
Pumpkin   4 miniature, tops sliced off & reserved, seeded
Applesauce   1   c

Pumpkin, Swiss  Serves 4
Preheat oven to 350. Carefully cut a 1-inch slice off the top of the pumpkin. Reserving the top, scoop out and discard the seeds and strings. Make 3 layers each of toast and cheese in the pumpkin cavity, alternating layers and ending w cheese. Whisk together the half-and-half, eggs salt, pepper and nutmeg and slowly pour the mix into the pumpkin. Replace the top of the pumpkin and bake on a shallow baking pan in the middle of the oven until the pumpkin is tender, about 2 hours. Serve by scooping out the pumpkin flesh w the bread and cheese.
Pumpkin 1 about 4.5 lb
Bread 14 "-inch baguette cu in .25"" slices, toasted lightly"
Cheese 0.25 gruyere, grated
Half and Half 1.75 c
Egg 2 large
Salt 1.5 tsp kosher
Pepper 1 tsp
Nutmeg 0.25 tsp

Pumpkin Souffles

Preheat oven to 350. Place uncut pumpkins in large shallow dish and add 1 inch water. Cover with foil and bake 45 minutes, til tender. Let cool. Reheat oven to 375. With paring knife, remove tops from pumpkins. Remove and discard seeds; then scoop out flesh, leaving 1/4 inch shells. Place pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into flesh and placing whites in separate bowl. Stir flour and baking powder into pumpkin mix, then stir in cheese. Season w s&p. Whip egg whites into stiff peaks. Fold into pumpkin mix. Spoon into shells. Place on baking sheet and bake 12-15 min or until puffed and set.
Pumpkin 8 mini
Egg 4 large
Flour 4 tsp
Baking Powder 0.25 tsp
Cheese, Cheddar 3 oz habanero diced

Pumpkin, Roast w Cheese Fondue  Serves 8
Preheat oven to 450F w rack in lower third. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 min.  Transfer to a rack to cool.  Remove top of pumpkin by cutting a circle 3” in diameter around stem w small sharp knife.  Scrape out seeds and loose fibers. Season inside w .5 tsp salt.  Whisk together cream, broth, nutmeg, 1 tsp salt and ½ tsp pepper in bowl.  Mix together cheeses in another bowl.  Put a layer of bread in bottom of pumpkin, cover w about 1 c cheese and about ½ c cream. Continue layering until ;pumpkin is filled to about ½ inch from top, using all of cream mix. Cover w top and put in an oiled small roasting pan.  Brush outside w olive oil.  Bake until pumpkin is tender and filling is puffed 1 ¼ to 1 ½ hours (can be filled 2 hrs before baking and chilled)
Baguette   1 (15-inch) piece, cut into ½ inch slices (7 oz total)
Pumpkin   1 (5 lb) orange
Heavy Cream   1.5 c
Chicken broth   1 c lo salt
Nutmeg   ½ tsp grated
Gruyere   2 ½ c coarsely grated (6 oz)
Emmental Cheese   2 ½ c coarsely grated (6 oz)
Olive Oil   1 T  

Ratatouille   Serves 6 
Place eggplant in large colander set over large bowl; sprinkle w 2 tsp salt and toss. Let stand at least 1 hr and up to 3. Rinse under running water to remove salt. Spread in even layer on triple thick paper towels; cover w another triple thickness. Press firmly w hands until eggplant is dry and feels firm and compressed. Adjust one oven rack to upper-middle position and second rack to lower-middle position; heat to 500. Line 2 rimmed baking sheets w foil. Toss eggplant, zucchini and 2 T oil together in large bowl, then divide evenly between baking sheets in single layer. Sprinkle w salt and roast, stirring every 10 min, until well browned and tender, 30-40 min, rotating pans halfway through. Set aside. Heat remaining 2 T oil in heavy bottomed Dutch oven over med until shimmering. Add onion; reduce heat to med-lo and cook, stirring frequently, until softened and golden brown, 15-20 min. Stir in garlic and cook until fragrant, about 30 sec. Add tomatoes and cook until they release their juices and begin to break down, about 5 min. Add roasted veggies, stirring gently but thoroughly and cook until just heated through, about 5 min. Stir in parsley, basil and thyme. Can be covered and refrigerated up to three days. 
Basil 2 T chopped
Eggplant 2 lg, cut in 1" cubes
Garlic 2 lg cloves, minced
Olive Oil 0.25 c
Onion 1 lg chopped
Thyme 1 T minced
Parsley 2 T chopped
Zucchini 2 large, in 1" cubes
Tomato 3 large, in 2" cubes

Ratatouille, Oven-Roasted

​​ 1 large eggplant (1 pound), trimmed and cut into 1-inch pieces
1 teaspoon fine table salt
¼ cup fruity extra-virgin olive oil, plus 2 tablespoons for drizzling
2 large zucchini, trimmed, halved lengthwise, and cut into 1-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
4 cloves garlic, finely chopped
2 red onions, peeled and cut into 1-inch wedges
3 large ripe tomatoes, cored and coarsely chopped into 1-inch pieces
1 teaspoon chopped fresh rosemary
1 teaspoon coriander seeds, coarsely ground
1 teaspoon coarse sea salt
½ cup torn fresh basil leaves

Put eggplant in a colander and sprinkle with fine table salt. Toss eggplant and let it sit at least 45 minutes, stirring from time to time, to expel bitter juices.
Preheat oven to 375 degrees. Pour olive oil into a large rectangular baking dish. Add zucchini, eggplant, red and yellow peppers, garlic and onion wedges to baking dish and toss in olive oil to coat well. Sprinkle vegetables with chopped rosemary, sea salt and coarsely ground coriander seeds, and toss again. Lightly drizzle with olive oil.
Bake for 30 minutes, then stir in tomatoes. Continue baking until vegetables are soft, about 30 minutes more.
Remove from oven and serve lukewarm with a garnish of torn basil.

(Alternatives: Roast veggies, including onion, at 350 for 45-65 min. Blanch tomatoes and skin. Cut up and put in colander over bowl. See with your fingers. Add tomatoes to juice and discard seeds. Put all in baking dish and add olive oil generously. Cook at least 1 hour, stirring every 15-20 min. Serve warm or at room temp) 

Red, White & Green Casserole 
Drop 1 tsp oil into bottom of shallow glass or ceramic dish and rub around with paper towel. Arrange half the onion slices on the bottom. Combine the remaining ingredients in bowl (except the onions and oil); season with salt and pepper and spread over onions. Spread the remaining onion rings over the top and drizzle with oil. Cover with plastic wrap and microwave for 20 min or until vegetables are tender. If using conventional oven, cover w foil and bake at 350 for 1.25 hours, removing foil and cooking uncovered for an additional 15 min.
Olive Oil   3 tsp
Onion   2 med., sliced .25" thick
Potato   1 lb, peeled & sliced
Zucchini   6 small, sliced
Tomato   2 lg, cubed
Pepper, Green   2 1 red, 1 green, sliced
Garlic   2  cloves, chopped
Parsley   2 T, chopped
Fennel   1  T chopped fresh or 1 tsp seed

Rumanian Ghivetch
Layer vegetables in a 3 or 4 qt casserole and sprinkle each layer w a little salt. Heat hot sauce, stock, olive oil and garlic. Add to casserole. Sprinkle dill over top and bake at 350 until all vegetables are tender, about one hour. Serve lukewarm or hot.
Potato   1 diced

Carrots   1 sliced
Eggplant   1 pared & cubed
Tomato   17   oz can plum, drained
Squash   1 yellow, sliced
Onion   1 sliced
Peas   0.5 c
Beans, Green   0.5 c
Celery   2 ribs, sliced
Hot Sauce    0.5   tsp
Stock   1 can, beef
Olive Oil   0.33 c
Garlic    1  clove, crushed

Dill    1  tsp dried 

Russian Casserole 
In a saucepan, cover cabbage w cold water. Bring to boil and cook 2 min. Drain well. Stir in 2 T butter, salt and pepper. Add tomato sauce, sour cream, onion, and liquid from mushrooms. Place half of cabbage mix in well buttered 1.5 qt casserole. Top w mushrooms and dill pickles. Add remaining cabbage. Top w bread crumbs tossed w 2 T melted butter. Bake at 375 for 25 min.
Cabbage   4 c shredded
Butter   4 T
Tomato Sauce   8 oz
Sour Cream   1 c
Onion   0.5 c chopped
Mushrooms   6  oz can slices
Pickles   0.5 c dill, julienned
Crumbs, Bread   1 c fresh

Sprinkle salt over cabbage; mix thoroughly. Let stand 30-60 min to wilt slightly. Firmly pack cabbage into clean pint canning jars, leaving 1.5-2" headspace. Fill w cold water till cabbage is covered, leaving .5" headspace. Put on lid, screwing band down tight. Place jars on a pan as the brine may overflow during fermentation. Keep cabbage covered w brine. If necessary, add more weak brine made by dissolving 1.5 T pickling salt in 1 qt water every few days. Sauerkraut is cured and ready use in 6-8 weeks. The longer the fermentation, the sharper the taste. (To can: clean rims of jars, replacing lids if necessary, screwing band down tight. Set jars in kettle of cold water to cover. Bring slowly to boil. Process pint jars 15 min, quart jars 30 min. Makes 7 pints)
Cabbage 5   lb shredded (24 c)

Salt 3.5 tsp pickling

September Casserole Serves 4
Arrange vegetables in 3 layers, dotting each w 2T butter. Pour in heavy cream. Cover and bake 45 min at 350. Uncover and sprinkle w bread crumbs and cheese. Dot w more butter and bake till crusty.
Cabbage 1  med. head, sliced
Potato 3   large sliced
Apples 3   sliced
Onion 1   sliced


Heavy Cream  1 c
Crumbs, Bread 1.5 c
Cheese, Cheddar 0.5 c grated

Slow Roasted Fall Vegetables
Preheat oven to 325. Peel parsnips, carrots, celery root and potatoes and cut them into 1" cubes. Slice celery and onion. Leave garlic whole in their skins. Put vegetables in one layer in 1 or 2 large baking dishes) and toss in oil so they are thoroughly coated. Sprinkle them w herbs and season to taste. Bake 1.5 hours, turning from time to time so they brown on all sides. Do not let them get too dark or they will develop a bitter taste. Serve garnished w rosemary sprigs.
Parsnips 3
Carrots 6
Celeriac (Celery Root) 1 bulb
Potato 4
Celery 5 stalks
Onion 1 
Garlic 8  cloves
Olive Oil 0.5 c or more
Rosemary 1 T fresh
Thyme 1 T fresh

Spaghetti Squash Carbonara
Preheat oven to 400. Line a baking sheet with parchment. Halve squash lengthwise and scoop out seeds. Season generously and place, cut-side down, on lined baking sheet. Roast until tender, about 25-30 min. Meanwhile, set a medium skillet over med-lo heat and cook bacon until fat renders and bacon crisps, about 10-15 min. Fill med pot w 3 inches of water and bring to gentle simmer. In medium heat-proof bowl, whisk together yolks and Parmesan. Mix should be as thick as glue; add more cheese if needed. Run tines of fork through the cooked squash so flesh separates. Transfer strands to pan w bacon and gently stir. Transfer this mix to bowl with eggs and gently toss. Set bowl over pot of simmering water and gently toss until sauce thickens and coats strands, about 1 minutes. Season and add more cheese to taste. Serve immediately.
Spaghetti squash     1 medium
Kosher Salt
Bacon     10 oz thick-cut, cut into 1'2 inch dice
Egg Yolks     5
​Parmesan     1.5 c grated, plus more to taste

Spinach/Artichoke Casserole

Heat oven to 400. Bring a large pot of salted water to boil. Cook pasta according to package direction until 2 min. short of al dente. Drain and reserve. Heat oil in large skillet over medium. Add garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in chopped artichokes. Stir in cream and bring to a simmer over medium-high heat. Stir in Parmesan until melted. Remove from heat and stir in cooked pasta. Season to taste w s & p. Transfer to 2-quart casserole. Sprinkle w mozzarella and bake until bubbling, 20-25 minutes. If desired, broil 1-2 min. 

Pasta     8 oz shells

Olive oil     2 T

Garlic cloves     2 minced

Red-pepper flakes     1/4 tsp

Baby spinach     10 oz fresh

Artichoike hearts     14 oz can, chopped roughly

Heavy cream     2 c

Parmesan     4 oz grated

Mozzarella     4 oz grated

Spinach, Creamed Boursin
Preheat oven to 425. Coat a shallow 1 qt baking dish with nonstick spray and set aside. Sauté 1 T onion in butter in a large saucepan over medium heat. Cook until onion is soft, 5 min. Add flour and stir to coat onion. Cook about 1 min. Gradually whisk milk and cream into onion mix, stirring constantly to prevent lumps. Simmer 1 min. Stir in Boursin a little at a time until melted and smooth. Remove saucepan from heat. Add spinach, Parmesan, lemon zest and seasonings. Transfer to prepared dish. Combine crumbs, 1 T butter, 1 T olive oil, and seasonings. Top spinach w crumbs, packing them to adhere. Dish may be covered and chilled. Place dish on baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 min.
Butter  2 T unsalted
Flour   1 T
Onion   0.5 c diced
Milk   1 c
Heavy Cream   0.5 c
Cheese, Boursin   5.2 oz
Spinach   2 pkg frozen, thawed, & squeezed dry
Cheese, Parmesan   2 T
Lemon Zest   1 tsp
Bread crumbs   0.67 c
Olive Oil   1 T

Spinach, Dottie's  Serves 6
Wash spinach well and drain in colander. Put half , with water clinging to its leaves, in heavy 6- to 8-quart pot and cook over moderate heat, covered, stirring occasionally, until slightly wilted, about 1 min. Add remaining spinach and continue to cook over moderate heat, covered, stirring occasionally, until wilted, but still bright green, 1 min more. Drain in colander. When cool enough to handle, squeeze dry in small handfuls and chop finely. Preheat oven to 350. Melt butter in large, deep, heavy skillet over moderate heat until foam subsides. Cook onion in butter, with s&p, stirring, until softened, 8 min. Stir in garlic and cayenne and cook, stirring, until garlic is softened. Add spinach and cook over moderately low heat, stirring, until the cheese is melted and all the ingredients are combined well. Season the mix and spread in a well-buttered heavy 1.5-2-quart shallow baking dish. Sprinkle top evenly w bread crumbs and bake in the middle of the oven until golden brown on top and bubbling, 20-25 min.

Spinach 2 lb (3 10 oz bags)
Butter 0.5 lb
Onion 2 chopped
Garlic 1 large head, peeled and chopped
Cayenne Pepper 0.5 tsp
Cheese, Cheddar 12 oz grated
Bread crumbs 2 c fresh

Spinach Pie  Serves 6
Mix all ingredients except shell. Pour into shell and bake 20 min at 425. Good warm. Best cold.
Spinach 2  pkg cooked and drained
Egg 3   beaten
Cheese, Parmesan 0.33 c
Butter 2 T melted

Spinach Soufflé (aux Epinards) Serves 2
Puree spinach. Season and add nutmeg and yolks. Fold in whites . Bake in buttered dish 20 min at 375.
Spinach 2 c cooked
Egg Yolks 2 beaten
Egg White 3 beaten stiff

Spinach, Savory Chopped Serves 3
Cook and drain spinach. Add cream cheese and stir until blended. Cook bacon until crisp. Drain on paper toweling. Crumble. In a greased casserole, combine spinach mix w bacon and remaining ingredients. Bake at 350 for 20-30 min or until thoroughly heated.
Spinach 1 pkg. Frozen
Cream Cheese 3 oz softened
Bacon 3 slices
Sour Cream 0.5 c
Onions, Green 1 T dried
Horseradish 1 T 

Spinach, Springtime Sautéed  Serves 4
Heat dressing in large deep skillet on medium. Add garlic; cook and stir 1 min. Add spinach. Cover and cook 4-6 min, or until spinach is wilted, stirring after 3 min. Sprinkle w bacon.
Ingredient Quantity Comments
Spinach 8 c packed baby
Salad Dressing, Italian 0.25 c
Garlic 2 minced cloves
Bacon 2 T cooked, crumbled

Squash Crescents, Candied  Serves 6
Halve squashes lengthwise; scoop out seeds and trim ends. Cut each half crosswise in 1/2" thick slices. Cook in a small amount of boiling salted water in large frying pan 10 min or until tender; drain. Melt butter in same pan; stir in brown sugar, lemon juice, ginger and salt. Place squash in single layer in pan, turning to coat well with syrup. Cook, turning several times, 5 minutes or until richly glazed.
Squash, Acorn 3 medium
Butter 0.75 c
Brown Sugar 0.75 c packed
Lemon Juice, Fresh 3 T 
Ginger 0.5 tsp 

Squash, Indian Serves 4
Dredge squash w seasoned flour. Melt butter in jellyroll pan. Arrange squash in pan and bake at 350 for 20 min, turning once.
Squash 3 small yellow, sliced
Butter 0.25 c

Squash, Turkish Serves 6
Cook squash in salted boiling water 10 min. Drain; scoop out centers and chop. Drain well. Place in shallow pan. Melt butter. Toss half w 1 c cracker crumbs. Sauté onion in remaining butter. Stir in 1 c crumbs, squash, yogurt, lemon juice, salt and pepper, and coriander. Spoon into shells. Sprinkle w buttered crumbs. Bake 20 min at 350.
Squash 6 small yellow
Butter 6 T
Crumbs, Cracker 2 c
Onion 1 chopped
Yogurt 1 c
Lemon Juice, Fresh 2 T
Coriander 1 tsp crushed

Summer Squash Casserole
Heat oven to 350. Butter a 2 1/2 quart baking dish. Cook squash in boiling water until tender, about 8 min. Drain. puree in food processor. Melt 6 T butter over med heat. Add onions, garlic and peppers and cook until just tender. Puree. Meanwhile, crumb the toast in food processor. Melt remaining butter and toss together. Mix vegetables, cracker crumbs and cheese. Blend well. Stir in eggs, cream, sugar and seasonings. Pour into baking dish. Top w crumbs and bake until browned, about 45 min.
Summer squash     2 lb., sliced 1/2"
Butter     7 T
Onion     1 lg, chopped
Garlic     1 lg cloved, chopped
Red Bell Pepper     1/2 chopped
Jalapeno Pepper     1 seeded and chopped
​White bread     4 slices, toasted
Ritz crackers     24 crumbled in food processor
Cheddar cheese     1/2 lb grated
Eggs     4 large, beaten
Heavy cream     1/2 c
Sugar     1 tsp
Salt     1  tsp
Cayenne     1/4 tsp

Summer Squash and Ricotta Casserole

Preheat oven to 350. In large bowl, whisk together mayo, ricotta, Parmesan, eggs, garlic, sugar s&p until smooth. Overlap squash slices on bottom of casserole dish and top with 1/4 of mix. Repeat until all are used. Top with panko and dot with butter. Bake 30-35 min. Let rest 10 min. Top with basil.

Mayonnaise     1 c

Ricotta     1 c

Parmesan     1 c shredded

Eggs     2

Garlic     2 peeled and minced

Sugar     1 tsp

Yellow squash     2 lb sliced

Zucchini     2 lb sliced


Butter     1/2 c

Basil     2 T fresh, chopped

 Vegetable Pie 
(You can use almost any variety of fresh veggies, but cut them into about the same size to ensure even cooking) Preheat oven to 375. In medium skillet, heat oil over medium heat. Add onion and cook an additional 1-2 min to ensure onion is soft and garlic is not burned. Add all veggies and cook until soft, 4-5 min. Season w s&p, marjoram, and thyme. Remove from heat. Stack veggies in center of pie crust and fold sides of crust all around, leaving most of the veggies exposed. Sprinkle cheese evenly over the vegetable medley. Bake until cheese melts and crust is lightly browned, 15 min.
Olive Oil 1 T
Onion 1 small, diced
Garlic 1 clove, minced
Carrots 1 "medium, in 1/4" dice
Squash 1 "yellow or zucchini in 1/4" dice
Mushrooms 4 oz, diced
Peppers, Red 1 or green, diced
Marjoram 0.25 tsp
Thyme 0.5 tsp
Pie Shell 1 frozen 9"
Cheese, Gruyere 0.25 c shredded

Sweet Potatoes, Garlic Roasted Serves 10
Toss together sweet potatoes, garlic and oil in large, lightly greased roasting pan; sprinkle w chopped rosemary, salt and pepper. Bake, uncovered, at 450 for 30-35 min, stirring every 10 min or until potatoes are tender and brown.

Sweet Potatoes 5 large, peeled and cut into 1.5" chunks
Garlic 10 large cloves, crushed
Olive Oil 0.33 c
Rosemary 1 T chopped fresh 

Swiss Vegetable Custard Serves 4
In a large skillet, melt butter and sauté sliced raw vegetables until almost tender. In mixing bowl, beat egg; stir in milk, salt, mustard, cayenne and Swiss. Place vegetables in 1 qt casserole; pour egg mix over and sprinkle Parmesan over top. Bake at 375 for 15-20 min until cheese is lightly browned and custard is firm.
Butter 0.5 c
Squash 1.5 c yellow, sliced
Broccoli 1.5 c sliced
Egg 1
Milk 0.25 c
Mustard 0.25 tsp dried 
Cayenne Pepper dash
Cheese, Swiss 0.33 c shredded
Cheese, Parmesan 0.25 c

This 'n That Squares Serves 6
Mix rice, cheese, peas, onions, salt and dill weed. Spread mix evenly in greased baking dish. Mix eggs and milk; pour over rice mix. Bake at 350 until set, about 45 min. Sprinkle w additional dill if desired.
Rice 3 c hot cooked
Cheese, Cheddar 2 c shredded
Peas 1 pkg, thawed
Onion 0.25 c chopped
Dill 1 tsp
Egg 4 beaten
Milk 1.5 c

Tomato Bread Pudding
Preheat oven to 400. Butter a 3-qt shallow baking dish (13 x 9 inches). Toss tomatoes in bowl w herbes de Provence, 1 T olive oil, 3/4 tsp salt and 1/2 tsp pepper. Arrange tomatoes, cut sides up, in large heavy 4-sided sheet pan. Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle w 1 tsp oil. Wrap garlic in foil and roast in pan w tomatoes until tomatoes are browned but still juicy and garlic is soft, 5--60 min. Cool garlic to warm, then force through medium mesh sieve w rubber spatula, discarding skins. Reserve puree. While garlic cooks, toss bread cubes in large bowl w remaining oil until coated, then spread out in a large 3-sided sheet pan and bake until golden brown, 20-25 min. Cool in pan. Reduce oven to 350. Whisk together milk, cream, eggs garlic puree, 2 tsp salt and 1.5 tsp pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg ix over bread and add tomatoes, pushing some down between the bread cubes. Bake until firm to the touch and golden brown in spots, 50-60 min. (Can be made one day ahead and chilled, covered. Reheat, covered w foil in 350 oven.)
Tomato 3 lb plum, halved lengthwise
Herbs 1.5 tsp
Olive Oil 0.5 c ev
Garlic 1 head
Bread Cubes 10 c
Milk 2 c
Heavy Cream 1 c
Egg 8 
Cheese, Fontina 2 c coarsely grated (9 oz)
Cheese, Parmesan 0.5 c grated 

Tomatoes, Cherry, Roasted w Mint  Serves 4
Preheat oven to 425. Toss tomatoes w other ingredients except mint and roast in middle of oven till skins just begin to split, 5-10 min. Sprinkle w mint.
Tomato 1 pt cherry or grape
Olive Oil 1 T
Mint 2 tsp finely chopped fresh

Tomato Cobbler

​In a 10" oven-going skillet, heat oil and butter over medium heat. Add onions, brown sugar and 3/4 tsp salt. Cover and cook for 10-15 minutes or until onions are very tender, stirring occasionally. Remove cover and turn heat to medium-high. Cook and stir for 5-10 min. more or until onions are light brown. Remove from heat; carefully add vinegar. Stir in oregano. Transfer to bowl. Add tomatoes to skillet and roast in a 400 degree oven, uncovered for 15 min. or until they have popped and released juices. Stir in reserved onion mix. Meanwhile, in a medium bowl, combine flour, cornmeal, baking powder, and 1/4 tsp salt. Using a pastry blender, cut butter into flour mix until pea-sized. Stir in cheese, then milk until all dough is moistened. Remove skillet from oven. Carefully drop dough onto tomato mix in eight mounds, spacing evenly. Bake about 20 min. more or until a toothpick comes clean from biscuit. Cool 10 min. Serve warm.

Olive oil     1T

Butter     1T

Onions     2, medium, halved and sliced thin

Brown Sugar     1 T

Salt     1 tsp

Balsamic vinegar     1T

Oregano     2T fresh

Cherry tomatoes     6 c

Flour     3/4 c

Cornmeal     1/4 c

Baking Powder     1.25 tsp

Butter     1/4 c cut up

Shredded Cheddar     1/4 c

Milk     1/2 c

Tomato & Goat Cheese Gratin

​Preheat the oven to 450 degrees. Place sliced onion and pepper (if using) in a microwave-safe bowl and toss with 2 tablespoons olive oil, a pinch of salt and thyme sprigs. Cover with plastic wrap and microwave until the onions soften, about 2½ minutes. Remove from the microwave and let the bowl rest, covered, until slightly cooled.
Uncover bowl and discard thyme. Spread onion mixture across the bottom of a medium baking dish or ovenproof pan. With a spoon, scoop and discard the seeds and pulp from tomatoes. Season the interiors with salt and pepper and place tomatoes over the onions, cut side up, in a snug single layer.
Scatter the tomatoes with half the basil, then top with an even layer of crumbled goat cheese. Top with the breadcrumbs, Parmesan and remaining olive oil.
Bake until the tomatoes are soft and the goat cheese bubbles and browns in spots, about 20 minutes. Remove the gratin from oven, let rest at least 5 minutes, then top with remaining basil leaves and a drizzle of olive oil. Serve immediately, with bread for dipping, if desired.​

1 small onion, thinly sliced
1 poblano pepper, halved, seeded and thinly sliced (optional)
⅓ cup olive oil plus extra for drizzling
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme
3 pounds small tomatoes, halved crosswise
6 tablespoons basil leaves, roughly torn
6 ounces fresh goat cheese, broken into large crumbs
⅓ cup breadcrumbs
⅓ cup Parmesan cheese
Crusty bread (optional)​

Tomato Halves, Saucy Mustard  Serves 6
Cut tomatoes crosswise in half; sprinkle w salt and pepper. Mix remaining ingredients and spread 1T on each half. Place on lightly buttered baking sheet. Bake at 500 until tender, 10-12 min.
Tomato 3
Sour Cream 0.5 c
Onions, Green 1.5 T sliced 
Mustard 1.5 tsp wet

Tomato Slices, Breaded Serves 4
Combine eggs, milk, salt and pepper. Cut tomatoes in 3/4" thick slices. Dip in cracker crumbs, then in egg mixture. Dip again in crumbs. Fry in hot oil till browned. Sprinkle w cheese. Cover and cook over very low heat till cheese is nearly melted.
Egg 2 beaten
Milk 1 T
Tomato 4 medium
Crumbs, Cracker 1 c
Vegetable Oil 2 to 3 T
Cheese, Cheddar 0.5 c shredded

Tomato Soufflé Serves 6
Melt butter and blend in flour. Gradually add tomato sauce and cook, stirring constantly, until thickened. Beat yolks thoroughly. Let sauce cool slightly and mix w yolks. Add tomato pulp and season to taste. Beat whites until stiff but not dry and fold gently through tomato mix. Pour into buttered 2 qt. soufflé dish, set into 1" of water and bake at 375 for 1 hr. Mushrooms make a nice addition.
Butter 3 T
Flour 3 T
Tomato Sauce 0.75 c
Egg Yolks 4  
Tomato 1 c chopped, peeled & seeded
Egg White 5

Tomatoes, Fried Serves 4
Cut tomatoes in halves crosswise. Mix flour, salt and pepper and dredge slices. Sauté in butter until golden and tender. Remove all but 2 slices to a hot platter. Stir 3T flour into butter and tomatoes left in skillet. Stir in remaining ingredients and cook till creamy. Pour on tomatoes,
Tomato 6 large ripe
Butter 4 T
Mustard 1.5 tsp
Steak Sauce 1 tsp

Tomatoes, Fried w grapes (Pomodori con uva) Serves 4 
In food processor, puree half of grapes and pour through fine sieve into bowl, pressing hard on solids. Lightly crush garlic, leaving each clove in 1 piece. Cut tomatoes into 1/2" slices, discarding seeds and end pieces. Put flour in a shallow bowl and dredge 6 slices in flour, knocking off excess. In non-stick skillet cook garlic in 1/4 c oil over moderately high heat, stirring, until golden and discard garlic. Add floured slices and fry until golden, 2 min on each side, transferring them to platter and season. Dredge and cook remaining slices, adding 2T oil as necessary. Put on platter. Stir juice and tomato sauce into skillet and return tomatoes to skillet. Simmer 1-2 min or until liquid is absorbed. Sprinkle w grapes
Grapes, Seedless 0.75 lb seedless
Garlic 8 cloves
Tomato 3 lb, firm green (6)
Flour 1 c
Olive Oil 0.25 c + 2T
Tomato Sauce 2 T

Tomatoes, Mushroom Stuffed Serves 4
Melt butter and sauté mushrooms w onions for 5 min. Blend in flour salt and pepper; stir in cream. Cover and simmer gently for 10 min, stirring occasionally. Cut off top slice of tomatoes; scoop out center. Sprinkle inside w salt and pepper; fill w creamed mushrooms. Place in buttered shallow casserole. Sprinkle w cheese. Bake at 375 for about 15 min
Mushrooms 0.5 lb fresh, sliced
Butter 2 T
Onion 1 T chopped
Flour 1 T
Heavy Cream 0.33  c
Tomato 8 medium
Cheese, Cheddar 2 T grated

Tomatoes, Stuffed & Baked
Mix grated cheese, egg yolks, sour cream, and EITHER mustard OR curry powder, (mushrooms are optional), chopped green onions, salt & pepper. Stuff hollowed out tomatoes. Top w/ bread crumbs, dot w/ butter and bake 15 min at 325
Cheese, Cheddar 1 cup, grated
Egg Yolks 2
Sour Cream 0.25 c
Onions, Green 2 T
Curry Powder 0.5 tsp
Mustard 1 tsp 
Crumbs, Bread 2 T
Tomato 4 large

Tomatoes, Stuffed & Baked (2)

​Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about ¾ inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese. To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper. Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.

​​2 to 3large firm tomatoes, or 4 to 6 small firm ones
Kosher salt
3tablespoons mascarpone
3tablespoons goat cheese, at room temperature
1tablespoon unsalted butter
1tablespoon extra virgin olive oil
2garlic cloves, finely chopped
2anchovies, finely chopped
¼cup panko or other coarse bread crumbs
Freshly ground black pepper, to taste

Tomatoes, Cheesy Stuffed

​​Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°. Slice about ½" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug). Mix pistachios, garlic, raisins, ¼ cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers). Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35–45 minutes. Let cool slightly before serving.

​¼ cup raw pistachios
4 large heirloom tomatoes (about 2½ lb.)Kosher salt, freshly ground pepper
1 garlic clove, finely grated
2 Tbsp. chopped golden raisins
¼ cup extra-virgin olive oil, plus more for drizzling
1 Tbsp. chopped thyme, plus 6 sprigs
8oz. fresh mozzarella

Tomato (Roasted) Tartine (Serves 2)

​Preheat oven to 450°. Slice tomatoes into halts or quarters, depending on size. I sliced mine into quarters, having larger-sized Roma tomatoes. In a medium-sized bowl, toss tomatoes lightly in oil, vinegar, salt and pepper and one of the garlic cloves. Spread on a baking sheet and bake for about 25 minutes. Toast the bread well, spread a scant 1/2 teaspoon mustard onto each piece. Then spread 1 tablespoon of ricotta on top of mustard-toast. Squish as many roasted tomato slices onto the toasts, garnish with fresh basil and chives. Season with salt and pepper.

​3 Roma tomatoes
2 tablespoons oil
1 tablespoon balsamic vinegar
salt and pepper
2 cloves garlic, finely minced
3 slices grainy toast, or 2 larger pieces of toast
3 tablespoons ricotta cheese
1 1/2 teaspoons Dijon mustard
fresh basil and chives for garnish, sliced thin

Vegetable Combo Serves 10
Peel onions and put in crock pot. Cook apples in butter 5 min and add to onions. Add stock and port. Cook on low 12 hours. Steam beans until crisp. Add to pot. Stir gently and serve topped w sautéed almonds.
Onion 4 lb tiny white
Apples 4 large, unpeeled, sliced & quartered
Stock 1 c
Wine, Port 1 c
Beans, Green 1 lb, wide Italian
Nuts, Almonds, sliced

Vegetable Pancakes, Crispy

Start w 1/2 c grated carrot, grated zucchini (salted 30 min and squeezed dry), corn kernels, OR peeled and grated beets. Stir with 3 T flour, 1/4 c grated Parm, 1 T grated Vidalia onion, and 1 pinch Kosher salt. Warm 1 T olive oil in large cast-iron or non-stick skillet. When it's hot, stir 1 large egg into veg mix. Drop heaping spoons of batter into pan. Flatten slightly and cook til golden, about 2 min per side. Serve w lemon-mint dipping sauce made by whiscking together 1/2c Greek yogurt, juice of 1/2 lemon, and 1 T fresh mint.

Watercress, Sauteed
Heat 1 T oil in 12" heavy skillet over medium high heat until it shimmers, then cook pine nuts with 1/4 tsp salt, stirring, until golden, about 2 min. Transfer w slotted spoon to small bowl. Add remaining T oil to skillet, then saut� garlic, coriander, red-pepper flakes, and S&P until spices are fragrant, about 30 sec. Add watercress and saut�, turning w tongs, until wilted, 3-4 min. Season and serve sprinkled w pine nuts.
Coriander 0.75 tsp
Garlic 2 cloves, finely chopped
Nuts, Pine 3 T
Pepper Flakes, Red 0.25 tsp
Vegetable Oil 2 T
Watercress 1 lb cut in 2' pieces

Winter Vegetable Fritters
Prepare vegetables and finely chop. Place with all remaining ingredients except oil in food processor and process for a couple of seconds just until blended. Add oil to heated skillet or wok. When oil is hot, spoon in 3T of batter to make a pancake about 4 inches wide. Fry 2-3 min until golden on one side. Turn and cook on other side until crispy and golden. Remove from pan and keep warm. Repeat until all batter is used. Cut into wedges and serve.
Carrots 0.25 lb
Water Chestnuts 0.25 lb
Cabbage 0.25 lb
Onion 1 small
Flour 6 T
Cornstarch 1 T
Egg 2 beaten
Baking Powder 2 tsp
Sugar 2 tsp
Peanut Oil 3 -4 T

Zucchini, Australian

Heat the oven to 350 degrees and brush an 8-by-8-inch baking pan with olive oil. Line pan with parchment paper, leaving 2 inches overhanging on the sides of the pan. Heat 2 tablespoons oil in a skillet over medium heat. Add leek, and cook until softened and golden brown, 7 to 10 minutes. Stir in garlic, olives, pickled peppers and 1/2 teaspoon salt, and cook until fragrant, 1 minute. Transfer to a large mixing bowl and add the remaining 1/3 cup oil; let mixture cool. In a medium bowl, whisk eggs until combined. Stir eggs into leek mixture, then stir in zucchini, cheese and cilantro. Sprinkle flour, baking powder and remaining salt over the wet ingredients. Mix gently until smooth. Scrape mixture into prepared baking dish. Bake until center is set and lightly golden brown, 30 to 40 minutes if using a metal pan and 40 to 50 minutes if using a glass dish. Transfer to a wire rack and let cool slightly. Cut into small squares and serve warm or at room temperature, sprinkled with flaky sea salt and chile flakes, if you like.
⅓ cup plus 2 tablespoons extra-virgin olive oil, more for the pan
1 large leek, white and light green parts, halved and thinly sliced into half moons (1 1/2 cups)
4 garlic cloves, finely grated or minced
⅓ cup coarsely chopped green olives
⅓ cup coarsely chopped pickled peppers (such as jalapeños and pepperoncini)
1 ¼ teaspoon kosher salt (such as Diamond Crystal), more as needed
5 large eggs
2 small zucchini, about 14 ounces, grated (2 1/2 cups)
1 cup shredded Cheddar
½ cup coarsely chopped cilantro, basil or dill (or a combination)
1 cup (125 grams) all-purpose flour
1 ½ teaspoons baking powder
 Flaky sea salt and chili flakes, for serving (optional)
Zucchini, Something Special  Serves 6
In buttered 2 qt baking dish, arrange half zucchini around sides and over bottom of dish. Add half of other vegetables and 4 slices of cheese. Sprinkle w salt and pepper. Dot w half of the butter. Repeat process. Cover tightly w foil. Bake at 375 for 45-60 min or until tender. Arrange remaining 4 slices over top. Return to oven for 2 min or just until cheese softens.
Zucchini 2 medium, diagonally sliced
Onion 1 large, sliced
Tomato 2 sliced
Pepper, Green 2 sliced
Cheese 12 slices American
Butter 2 T

Zucchini--Lemon Infused
Heat grill to high. Mark zucchini and cook half way, 10 min. Place in aluminum pan. The heat from the zucchini will make them continue to cook. Heat oil in small saucepan on stove with the lemon zest and garlic until hot; then take off the stove and let cool five min. Season. Drizzle oil on top. Then place aluminum pan on grill to finish cooking process. Serve w any type of meat or fish.
Garlic 1 T
Lemon Zest 2 T
Olive Oil 4 oz
Salt kosher
Zucchini 2 lb, sliced lengthwise

Zucchini Casserole
Preheat oven to 350. Butter a 2.5 qt. Baking dish. Cut the squash into 1/2-inch slices. Cook in boiling water until tender (5 min). Drain. Puree in food processor. Melt 6 T butter over medium heat. Add onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together. Mix squash puree, onion mix, cracker crumbs and cheese. Stir in eggs, cream, sugar and seasonings. Blend well. Pour into baking dish. Top w bread crumbs and bake until browned, about 40 min.
                     Zucchini 2 lb (or use summer squash)
                     Garlic 1 lg chopped
                     Onion 1 lg chopped
                     Butter .25 lb

Zucchini Muffins
Combine all ingredients except vegetable oil. Stir w fork until well blended. Heat 1 tsp oil in each muffin cup. Carefully spoon batter evenly into cups. Bake at 375 40 min or until golden brown and puffed.
Cheese 3 slices Provolone, grated
Zucchini 2 c shredded
Onion 3 T grated
Crumbs, Bread 0.5 c
Salt 0.5 tsp
Egg 2
Vegetable Oil

Zucchini Rounds
Mix Bisquik, baking powder, Parmesan, garlic salt, pepper. Stir in eggs. Fold in zucchini and onion. Cook in butter.
Bisquik 0.5 c
Baking Powder 0.5 tsp
Cheese, Parmesan 0.25 c
Garlic Salt 0.125 tsp
Egg 2 beaten
Zucchini 2 c grated
Onion 2 tsp dried minced

Zucchini, Savory Pudding w Marjoram Serves 4
Heat oil in medium pot over med heat. Add onion and cook, covered, stirring frequently, until soft and translucent, about 12 min. Add garlic and cook until fragrant, about 45 seconds. Raise the heat, add zucchini and 1 c water and cook, covered, stirring occasionally, until soft, about 10 min. Uncover and cook, stirring frequently, until somewhat dry and stiff, about 6 min. Remove from the heat. Mash the zucchini mix into a pulp and season w s&p. Stir in the marjoram, egg and mascarpone. Preheat the oven to 400. Scrape the mix into a loaf pan or souffl� dish and bake until lightly browed on top, about 20 min.
Olive Oil 1 T
Onion 1 med Spanish, chopped
Garlic 4 cloves, finely chopped
Marjoram 2 T chopped
Egg 1 large, beaten
Mascarpone 0.5 c
Pork 2.5 lbs each--two of them
Cider 3 c or cranberry juice
Rosemary 3 T fresh
Thyme 1 tsp
Cinnamon 1 stick
Bay Leaves 2
Salt 0.5 c sea
Olive Oil 2 T
Onion 2 sliced
Garlic 2 cloves minced
Wine, White 1 c
Lemon 2 sliced
Sage 1 large bunch fresh
Vegetable Oil 0.5 c

Zucchini on Socca w Olives

Preheat oven to 450°F. Place a 12-inch cast-iron skillet in preheated oven; let heat 10 minutes. Meanwhile, whisk together flour, 1 cup water, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until completely smooth, about 30 seconds. Let stand at room temperature 10 minutes. Carefully remove hot skillet from oven; lightly brush skillet with canola oil. Pour flour mixture into prepared skillet. Return to oven, and bake at 450°F until socca is set and lightly browned around edges, about 12 minutes. Meanwhile, toss together zucchini, yellow squash, olives, chives, lemon juice, remaining 1 1/2 tablespoons olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until well combined. Set aside until ready to serve.  Invert socca onto a clean work surface. Top with zucchini mixture, leaving a 1-inch border; sprinkle with oregano, and garnish with ricotta salata. Cut into 8 slices. Serve immediately.

1 cup chickpea flour (such as Bob's Red Mill) (about 3 1/4 ounces)
1 cup lukewarm water
2 ½ tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
Canola oil, for brushing
1 small zucchini (about 6 ounces), shaved lengthwise with a vegetable peeler
1 small yellow squash (about 5 ounces), shaved lengthwise with a vegetable peeler
⅓ cup pitted Niçoise or kalamata olives, chopped
⅓ cup sliced (1/4- to 1/2-inch pieces) fresh chives
1 ½ tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon fresh oregano leaves
Shredded ricotta salata cheese, for garnish

Zucchini w Yogurt and Curried Almonds

Light grill. Toss zucchini halves w 2 T olive oil and a pinch of salt. Grill until charred on both sides, about 4 minutes total. Cover a cutting board w wax paper and set aside. In small pan over medium heat, combine remaining oil and almonds. Toast nuts until golden brown and aromatic, about 1 minute Add honey, curry powder and salt. Toast, stirring, until nuts are evenly coated in honey and caramelized, about 1 minute more. Transfer to cutting board and let cool. In small bowl, mix yogurt w lemon juice and mint. Season to taste. Spread yogurt sauce over 4 plates and set zucchini steaks on top. Spoon curried nuts over zucchini and garnish w torn mint. 

Zucchini     4 medium, halved lengthwise
Olive Oil     2.5 T
Almonds     1 c blanched, slivered
Honey     2 tsp
Curry powder     2 tsp
Yogurt     1 c Greek
Lemon juice     1 T
Mint     2 T chopped, plus more for garnish