• Arugula, Tomato and Nectarine Salsa
• Bruschetta with Caponata
• Cantaloupe and Prosciutto with Basil Oil
• Celery, Apple and Fennel Slaw
• Cinnamon-Honey Grapefruit
• Eggplant Bruschette
• Feta Cheese and Green Onion Dip with Olive Oil and Lemon with Grilled
• Fried Green Tomatoes
• German Style Sweet and Sour Red Cabbage Soup
• Kale and Pecorino Bruschetta
• Kale Chips
• Local Roasted Broccoli with Lemon
• Maple Creme Flan with Maple-Glazed Pears
• Marinated Zucchini and Summer Squash
• Mashed Sweet Potato (Yams) with Nutmeg and Sour Cream
• Orange-Sweet Potato Souffle
• Organic Cheesy Corn Souffle Recipe
• Parsnips and Celery Root with Nutmeg
• Radish Sandwiches
• Ratatouille
• Roasted Fingerling Potatoes With Garlic
• Roasted Radish with Brown Butter, Lemon and Radish Tops
• Root Vegetable Gratin
• Salmon and Arugula Appetizer
• Salsa Fresca
• Sauteed Beet and Potato Hash
• test
• Watermelon Slices with Lime-Honey Syrup
• Zucchini Carpaccio
• Zucchini with Vinegar and Mint

courtesy of Bon Appetit

This is terrific on grilled baguette slices, sprinkled with feta or fresh goat cheese. Or try it as a topping for grilled fish or chicken.

Ingredients
1 1/2 cups 1/3-inch cubes pitted white nectarines (I think yellow are fine too!)
1 1/4 cups chopped red, yellow or orange tomatoes (8 to 9 ounces)
1/2 cup coarsely chopped arugula
2 tablespoons chopped fresh chives
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 3- to 4-inch-long serrano chile, seeded, minced

Method

1. Mix all ingredients in medium bowl. Season to taste with salt and pepper.

courtesy of Gourmet Magazine

For the Caponata Ingredients
1/4 cup olive oil
3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red-wine vinegar
1-1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves

For the Bruschetta
eight to twelve 1/2-inch-thick diagonal slices of country-style Italian bread
flat-leafed parsley sprigs for garnish


Method

1. Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes. Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
2. Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.
3. Top each toast generously with some of the caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish each serving with the parsley sprigs.

courtesy of Epicurious

This recipe can be prepared in 45 minutes or less

Ingredients
2 tablespoons pine nuts
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1 cantaloupe
1/2 pound thinly sliced prosciutto
2 ounces crumbled ricotta salata or feta (about 1/4 cup)

Method

1. Preheat oven to 375°F.
2. On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender purée basil with oil until basil is minced. Pour purée through a very fine sieve into a bowl, pressing hard on solids, and discard solids.
3. Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
4. Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.

courtesy of Bon Appetit

Our update of the Waldorf salad has so much crunch, we skipped the walnuts. Serve with grilled pork, fish, or chicken



Ingredients
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper

Method

1. Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

courtesy of All Recipes

Mmm... now this is a delicious, simple breakfast treat that anyone can make! Try making it the night before for a worry free morning.

Ingredients
1 medium grapefruit 2 teaspoons honey 1 dash ground cinnamon

Method

1. Cut each grapefruit in half. With a sharp knife, cut around each section to loosen fruit. Place cut side up in a baking pan. Drizzle each half with 1 teaspoon honey; sprinkle with cinnamon. Broil 4 in. from heat for 2-3 minutes or until bubbly. Serve warm.

courtesy of Epicurious

The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.

Ingredients
1 baguette 4 tablespoons extra-virgin olive oil 1 1/2 garlic cloves, whole clove left unpeeled 1 small eggplant (1/2 lb) 1/2 teaspoon finely chopped fresh thyme 1/4 teaspoon finely chopped fresh rosemary 1/4 teaspoon finely chopped fresh oregano 1/4 teaspoon coarse gray sea salt 1/8 teaspoon coarsely ground black pepper 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons finely grated Parmigiano-Reggiano

Method

1. Put oven rack in middle position and preheat oven to 375°F. Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350°F. Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil. Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board. Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste. Top toasts with eggplant mixture and sprinkle with cheese.

courtesy of FoodNetwork.com

Ingredients
12 green onions, green part only, grilled and chopped, plus additional thinly sliced green onions, for garnish 1/4 cup extra-virgin olive oil, plus additional for grilling pitas 2 tablespoons fresh lemon juice 2 teaspoons finely chopped lemon zest Salt and freshly ground pepper 2 cloves garlic 1 pound feta cheese, crumbled 8 pocketless pitas

Method

1. Place grilled green onions, oil, lemon juice, and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions. Heat grill to high. Brush the pitas with the remaining oil and season with salt and pepper, to taste. Grill for 1 minute per side or until lightly golden brown. Remove from the grill and cut each pita into eighths. Serve with the feta dip.

courtesy of Cookie June 2008

Ingredients
4 large, firm organic green tomatoes, cut crosswise into 1/2-inch slices Kosher salt and freshly ground black pepper to taste 1 cup finely ground cornmeal 1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com) 2 eggs Vegetable oil

Method

1. Sprinkle the tomato slices with the salt and pepper; set aside. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.

courtesy of Rachael Ray, The Food Network

Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.



Ingredients
1 tablespoon extra-virgin olive oil
6 slices good quality smoky bacon, chopped or very thinly sliced across
1 large onion, finely chopped
1 large carrot, peeled and finely chopped
1 1/2 teaspoons caraway or cumin seed
1 Braeburn, Northern Spy apple or other firm slightly tart variety, finely chopped
1 small red cabbage, quartered, cored and very thinly sliced (about 1 1/2 pounds)
Freshly ground black pepper
Freshly grated nutmeg

Spice Mix
Cheesecloth or loose tea teabag filled with:
5 to 6 juniper berries
3 to 4 whole cloves
2 fresh bay leaves
Curl orange rind
1 small cinnamon stick
1/4 cup cider vinegar or wine vinegar
2 rounded tablespoons dark brown sugar
6 cups chicken stock
Kosher salt

Method

1. Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
2. Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
3. Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.

courtesy of Daniel Pattterson, Bon Appetit

Just a couple of chopped anchovy fillets deepen the flavor of this simple starter.

It would also be fantastic if you added some white beans to the mixture (canned are fine)

Ingredients
1 14-ounce bunch black kale
12 1/3-inch-thick diagonal baguette slices
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
2 oil-packed anchovy fillets, chopped
1 ounce Pecorino Romano cheese, shaved with vegetable peeler into strips

Method

1. Cut stems from center of each kale leaf; discard stems. Bring large pot of salted water to boil. Add kale leaves and cook just until kale is tender but still bright green, 3 to 4 minutes. Drain well. Coarsely chop kale.
2. Preheat oven to 400°F. Arrange baguette slices in single layer on rimmed baking sheet; brush slices on top side with 2 tablespoons oil. Sprinkle lightly with salt and pepper. Toast in oven until pale golden, about 12 minutes. Cool toasts on baking sheet. DO AHEAD: Kale and baguette toasts can be made 4 hours ahead. Let stand at room temperature.
3. Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add garlic and anchovies; stir 1 minute. Add chopped kale and sauté until heated through, 3 to 4 minutes. Season to taste with salt and pepper.
4. Mound kale mixture atop toasted baguette slices, dividing equally. Top kale with cheese shavings. Arrange crostini on platter and serve.

courtesy of Kellie

This recipe was submitted by one of our lovely customers - Kellie!

Ingredients
Kale Olive Oil Kosher Salt

Method

1. Wash the leaves, tear into chip-sized pieces and dry well. Toss with olive oil (make sure each piece is covered) then lay out on a baking pan. Season lightly with kosher salt. Bake at 350 for about 5 minutes, turn and bake for 5-7 more minutes. Enjoy the deliciousness!

courtesy of EatingWell.com

Maybe you've never considered cooking broccoli this way, but roasting yields surprisingly good results. The heat concentrates the flavors and caramelizes the natural sugars. A touch of olive oil gives it a crispy, delicious finish.

Ingredients
4 cups organic broccoli florets 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt, or to taste Freshly ground pepper Organic lemon wedges

Method

1. Preheat oven to 450°F. Toss broccoli with oil, salt and pepper. Place on a large baking sheet (not air-insulated) and roast until the broccoli is tender and blackened on the bottom, 10 to 12 minutes. Serve immediately, with lemon wedges.

courtesy of Epicurious

Begin making this ultra-creamy flan (think crème brûlée) one day before serving.

Flan Ingredients
1 cup pure maple syrup 3 1/2 cups whipping cream 7 large egg yolks 1/8 teaspoon salt 2/3 cup sugar 1/4 cup water 1/2 teaspoon light corn syrup

Pears
1 tablespoon unsalted butter
3 ripe Bartlett pears, unpeeled, quartered, cored
1/4 cup pure maple syrup
1/4 cup crème fraîche or sour cream
1/8 teaspoon salt

Method

1. For flan: Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes. Stir in cream; return to simmer. Whisk egg yolks in large bowl to blend. Gradually whisk in hot cream mixture. Whisk in salt. Strain custard into another large bowl. Cover and chill until cold, at least 2 hours and up to 1 day. Preheat oven to 300°F. Stir sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour syrup into 9 1/4x5 1/4x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides. Let stand 10 minutes. Pour custard into pan with syrup. Place loaf pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of loaf pan. Cover roasting pan with foil. Pierce foil all over with fork. Bake flan 1 hour 45 minutes. Increase oven temperature to 325°F. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer. Remove flan from water. Transfer to rack; cool to room temperature. Cover and refrigerate overnight. For pears: Preheat oven to 375°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Arrange pears, 1 cut side down, in skillet. Cook until brown, about 4 minutes. Turn onto second cut side and cook until brown, about 4 minutes longer. Stir in maple syrup; bring to boil. Place in oven and bake until pears are tender, about 25 minutes. Using slotted spoon, transfer pears to plate. Whisk crème fraîche and salt into sauce in skillet. Return pears to skillet and toss to coat. Run sharp knife around edge of flan to loosen. Invert flan onto platter. Surround with pears and sauce.

courtesy of Giada De Laurentiis on FoodNetwork.com

Ingredients
2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme leaves Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Method

1. Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day. Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

courtesy of Emeril Lagasse on foodnetwork.com

Cook time: 1 hour

Ingredients
4 large sweet potatoes (yams) 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon freshly grated nutmeg 4 tablespoons sour cream 4 tablespoons unsalted butter, cut into 4 pieces

Method

1. Preheat oven to 350 degrees F. Rub the sweet potatoes with the oil and place in an ovenproof baking dish and roast potatoes until tender, about 1 hour, turning once after 30 minutes. When potatoes are cooked, set aside to cool for 10 minutes. Cut the potatoes in half and squeeze the potato pulp into a 3 quart saucepan. Set the flame to medium-low and mash gently until smooth with a potato masher. Add the salt, pepper, nutmeg, sour cream, and butter and fold together until thoroughly combined. Remove from the heat and serve immediately, or keep warm, covered, until ready to serve.

courtesy of Dennis Rogers

A Souffle has a brief moment of glory, so serve this spiced delicacy directly from the oven.

Ingredients
2 cups peeled, cubed sweet potato 3/4 Cup fat-free evaporated milk 1/2 Cup egg substitute, thawed 1/4 Cup firmly packed brown sugar 1 Tablespoon frozen orange juice concentrate, thawed and undiluted 1 Tablespoon Triple Sec or other orange-flavored liquor (optional) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 3 egg whites

Method

1. Cook sweet potato in boiling water to cover 15 minutes or until tender; drain. Transfer sweet potato to a large bowl. Beat at medium speed with an electric mixer until smooth. Add milk and next 8 ingredients; beat a low speed until blended. Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold one-third of beaten egg whites into sweet potato mixture; fold in remaining egg whites. Spoon mixture into an ungreased 2-quart soufflé dish. Bake, uncovered, at 325º for 55 minutes or until golden. Serve immediately.

courtesy of Jeff Cox

When corn is in season, I can’t get enough of it. Here its savory flavor merges beautifully with fontina cheese in a light and fluffy souffle.

Ingredients
2 cups organic corn kernels and cob scrapings 6 organic egg yolks ½ cup shredded fontina cheese 4 Tbl. finely chopped chives Salt and fresh ground black pepper to taste ¼ tsp. cream of tartar 8 egg whites

Method

1. Prepare two cups of corn kernels and cob scrapings (run the edge of a blade down the cobs to gather the juicy bits). Preheat oven to 425 F. Grease an oven-proof, two-quart souffle dish. In a mixing bowl, blend the corn, egg yolks, shredded fontina cheese, chives, salt, and pepper. In a separate bowl, add the cream of tartar to the egg whites and beat them to soft peaks. Fold the whites into the corn mixture until they’re well incorporated, pour the mixture into the souffle dish, and bake at 425 F. for 10 minutes, then turn the oven to 375 F. and bake for 30 more minutes.

courtesy of Bon Appetit

This simple but satisfying dish full of slightly sweet parsnip and celery root chunks. It can be made ahead and just reheated before serving. Adding a potato or two would be fantastic too. The farmer who grew this Celeriac wants you to know that the thicker white roots are completely edible too! You just want to trim away the thinner, whispy ones and use a vegetable peeler on the skin.

Ingredients
4 tablespoons (1/2 stick) butter
1 cup chopped onion
2 pounds parsnips, peeled, cut into 1/2-inch cubes
1 1/4 pounds celery root (celeriac), trimmed, peeled, cut into 1/2-inch cubes (about 2 cups)
1 1/4 cups low-salt chicken broth
1/2 cup whipping cream
1/2 teaspoon ground nutmeg
1/2 cup minced fresh celery leaves

Method

1. Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until almost tender, about 4 minutes (do not brown). Add parsnips and celery root and toss to coat. Add broth, whipping cream, and nutmeg and bring to boil. Reduce heat to medium. Cover tightly and simmer until parsnips and celery root are tender and liquid is almost absorbed, stirring occasionally and adding water by tablespoonfuls if mixture gets dry, about 10 minutes. Season to taste with salt and pepper. Stir in celery leaves. Transfer to bowl and serve.

courtesy of Culinary School of the Rockies

Choose radishes that feel firm when gently squeezed. If the radish gives to pressure, the interior will likely be pithy instead of crisp. Remove leaves and refrigerate radishes in a plastic bag for up to 5 days. Wash and trim root ends just before serving. For added crispness, soak radishes in icewater for a couple of hours.

Ingredients
1 bunch Radishes, washed and trimmed 1 French baguette Unsalted butter, softened Salt Pepper

Method

1. Slice the baguette in 1 inch slices. Butter the bread. Slice a radish into slices, not too thin and not too thick; place on bread. Sprinkle salt and pepper on radish. Enjoy!

courtesy of Eating Well Magazine

Ratatouille- a cooked eggplant and tomato dish combined with other seasonal vegetables and olive oil has many regional variations. This one is made with cinnamon, a signature spice in Moroccan cooking. Try it as an appetizer with bread or as a sandwich filling.

Ingredients
* 1 large eggplant, (1 1/4-1 1/2 pounds), peeled and cut into 1/4-inch cubes
* 1 1/2 teaspoons salt, divided
* 3 tablespoons plus 1 teaspoon extra-virgin olive oil
* 1 medium yellow summer squash, peeled and cut into 1/4-inch cubes
* 1 red bell pepper, diced
* 3 medium tomatoes, peeled (see Tip), seeded and diced, or 1 cup drained canned diced tomatoes
* 2 cloves garlic, minced
* 1 1/4 teaspoons ground cinnamon
* 1 teaspoon sugar
* 1/4 teaspoon freshly ground pepper




Method

1. Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Add the eggplant, squash and bell pepper. Cook, stirring, until the vegetables are soft, 8 to 10 minutes. Transfer to a large bowl.
2. Add the remaining 1 teaspoon oil to the pan. Add tomatoes, garlic, cinnamon, sugar, the remaining 1/2 teaspoon salt and pepper. Cook, stirring, until the tomatoes begin to break down, 3 to 5 minutes. Add to the bowl with the eggplant mixture and stir to combine. Cool to room temperature before serving, for the best flavor.

courtesy of GroupRecipes

Prep Time: 5 min Cook Time: 25 min

Ingredients
2 Lbs Organic Fingerling Potatoes 5 cloves of organic garlic, crushed and finely minced 3 Tbsp. olive oil 1/2 tsp. dried Rosemary (crush a little) Coarse salt and freshly ground black pepper to taste (try 1 tsp. salt)

Method

1. Heat oven to 450 Lightly grease a large shallow baking dish with olive oil or spray. Scrub potatoes and cut large ones in half length wise. In a large bowl, combine the potatoes, garlic, olive oil, rosemary, pepper and salt. Place potatoes in shallow baking dish with sliced ones skin side down. Bake for 25 min or until potatoes are tender.

courtesy of Bon Appetit

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb

Ingredients
* 2 bunches medium radishes (such as red, pink, and purple; about 20) * 1 1/2 tablespoons olive oil * Coarse kosher salt * 2 tablespoons (1/4 stick) unsalted butter * 1 teaspoon fresh lemon juice

Method

1. Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired. medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

courtesy of Gourmet Magazine

Parsnips, celery root, and sweet potatoes bring depth to this unfussy gratin. Best of all, it requires no 'arranging'—you just spread the root vegetables in the baking dish



Ingredients
1 lb parsnips (about 4 medium)
1 medium celery root (sometimes called celeriac; 3/4 lb total)
1 lb sweet potatoes
1 1/2 lb russet (baking) potatoes
2 teaspoons salt
1 teaspoon finely chopped garlic
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/2 cup reduced-sodium chicken broth
1 3/4 cups plus 2 tablespoons heavy cream (if you wish to make it lighter, use more broth instead of heavy cream)


Method

1. Put oven rack in upper third of oven and preheat oven to 400°F.
2. Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices with slicer (discard core). Transfer to a large bowl.
3. Peel celery root and all potatoes (prepare russet potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices with slicer. Add to parsnips along with salt, garlic, pepper, nutmeg, broth, and 1 3/4 cups cream, tossing to combine. Transfer to gratin dish, spreading evenly.
4. Cut out a piece of parchment or wax paper to fit just inside gratin dish, then butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.
5. Just before serving, preheat broiler. Drizzle top of gratin with remaining 2 tablespoons cream and broil 4 to 6 inches from heat until browned, 2 to 3 minutes.

courtesy of Anon

Ingredients
3/4 pound arugula 3/4 pound boneless, skinless, salmon fillet 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon grated lemon zest 1 cup ricotta cheese 1 green onion, top only, thinly sliced 1 cup finely grated provolone cheese 1/2 cup matzo meal

Method

1. Remove stems from arugula. Steam leaves just until limp. Run cold water over leaves to cool. Press out excess water; chop fine. Chop salmon very fine with a knife or use a food processor. Add salt, pepper, zest and ricotta, mix well. Place these ingredients into mixing bowl. Stir in arugula, green onion, provolone and matzo meal by hand. Roll mixture into one inch balls. Place on a cookie sheet. Bake at 400F for 7 minutes. Makes 30 one inch balls.

courtesy of Culinary School of the Rockies

Ingredients
4 small tomatoes, peeled, chopped (1 lb.) ½ cup finely chopped onion 1 ea. jalapeno chile, seeded (optional), finely chopped 2 tsp. olive oil 1 tsp. vinegar 1 tsp. lime juice ½ tsp. dried leaf oregano, crushed ½ tsp. salt

Method

1. Peel the tomatoes; Tomatoes will peel easily if immersed in boiling water for 10 to 30 seconds (depends on ripeness), then place into ice water. Dice the tomatoes. In a medium bowl, combine tomatoes, onion, and chile. Add olive oil, vinegar, lime juice, oregano and salt. Mix well. Let stand 2 hours to blend flavors. If you'd like, cover and store in the refrigerator for up to 1 week.

courtesy of Hatchet Cove Farm

An easy, hearty side dish, delicious with steamed greens and seasoned or baked tofu (or other protein of choice!)

Ingredients
3 tablespoons vegetable or olive oil 1 small onion, diced 4 medium red or white potatoes, grated 2 medium beets, peeled, grated (2-3 cups) 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme 1 teaspoon minced garlic 1/2 teaspoon freshly ground black pepper salt to taste

Method

1. Heat the oil in a large skillet over medium heat. Add the onions; cook and sir until soft and translucent, 5 to 7 minutes. 2. Stir in the potatoes, beets, thyme, and garlic. Season with salt to taste. Cook, turning it occasionally, until the potatoes and beets are tender and slightly crispy, 15 to 20 minutes. 3. Remove the skillet from heat. Season generously with pepper, and more salt if desired, to taste.

courtesy of

Ingredients


Method

courtesy of Bobby Flay

Ingredients
1/2 cup freshly squeezed lime juice 1/2 cup honey 1 ripe watermelon, cut in 1/2, and halved again Mint sprigs, for garnish

Method

1. Place lime juice and honey in a saucepan and heat on the grates of a hot grill or side burners. Bring to a boil and let boil for 2 minutes. Remove from the heat and chill. Place watermelon slices on a large platter and drizzle with the lime syrupand garnish with mint.

courtesy of Gourmet

Special equipment needed: a Japanese Benriner or other adjustable-blade slicer.

Ingredients
4 small zucchini (1 lb total) 1/3 cup loosely packed fresh mint leaves 2 tablespoons extra-virgin olive oil 2 teaspoons fresh lemon juice 1/4 teaspoon fine sea salt 1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano

Garnish
4 fresh mint sprigs

Method

1. Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates. Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

courtesy of Epicurious.com

This side dish is like the love child of a salad and a pickle. Make it ahead of time and serve it at room temperature with the steak and olives. Active time: 10 min Start to finish: 25 min

Ingredients
2 tablespoons olive oil 1 tablespoon unsalted butter 2 pounds zucchini (6 medium), cut into 1/2-inch-thick rounds 1/4 cup red-wine vinegar 1 teaspoon dried mint

Method

1. Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes. Turn over and cook until undersides are golden brown, about 6 minutes. Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.

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