• Acorn Squash with Cranberry Apple Stuffing
• Arugula Pesto
• Arugula Salad with Citrus Vinaigrette
• Arugula Salad with Honey-Drizzled Peaches
• Baked Acorn Squash with Brown Sugar
• Beet and Cabbage Salads
• Beet Salad with Plums and Goat Cheese
• Braised Belgian Endive au Gratin
• Braised Fingerling Potato Coins
• Braised Kale
• Broccoli Soufflé
• Butter Lettuce, Chicken, and Cherry Salad
• Buttered Cabbage
• Cabbage and Corn Slaw with Cilantro Orange Dressing
• Cantaloupe Salad with Lime, Mint and Ginger
• Celery Fennel Salad with Preserved Lemon and Dates
• Chick Peas and Swiss Chard
• Chickpea and Cucumber Salad with Fresh Mint
• Collard Greens Miniera
• Corn and Potatoes with Heirloom Tomatoes
• Crispy Cauliflower with Capers, Raisins and Breadcrumbs
• Cucumber, Tomato and Feta Salad
• Easy Sautéed Snow Peas
• English Peas with Mint
• Escarole and White Beans
• Escarole with White Beans and Pine Nuts
• Eva's Potatoes
• Glazed Carrots and Turnips
• Golden and Crimson Beet Salad with Oranges, Fennel and Feta
• Grapefruit, Avocado, and Fennel Salad
• Green Rice
• Grilled Artichokes
• Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Chee
• Grilled Eggplant
• Grilled Green Cabbage Slaw
• Grilled Herb Pototoes
• Grilled Peaches with Feta
• Grilled Spring Onions
• Jennifer’s Awesome Salad
• Leek, Fennel and Poppy Seed Tart
• Local Beets in Vinaigrette
• Maple Glazed Carrots
• Orange, Beet and Fennel Salad
• Original Blue Endive Boats
• Pear Salad with Feta, Bacon, Hazelnuts and Shallot Dressing
• Potato, Green Bean, and Corn Salad
• Red Cabbage Cole Slaw
• Red Leaf, Radish, Cucumber and Pine Nut Salad
• Red-leaf Lettuce, Curly Endive, and Cashew Salad
• Roasted Beets with Arugula Salad and Lemon Gorgonzola
• Roasted Butternut Squash and Apple Salad
• Roasted Potato Salad with Bell Peppers, Roasted Corn, and Tomatoes
• Roasted Vegetables with Pecan Gremolata
• Roasted Winter Squash and Spinach Salad with Toasted Almond Dressing
• Sauteed Spinach with Roasted Red Pepper
• Shaved Asparagus with Parmesan Vinaigrette
• Shaved Fennel and Apple Salad
• Shaved Summer Squash Salad
• Skillet Greens with Crispy Shallots and Cider Gastrique
• Spaghetti Squash
• Spinach and Mushrooms with Truffle Oil
• Spinach And Roasted Beet Salad With Ginger Vinaigrette
• Spinach Salad with Bosc Pears, Cranberries, Red Onion and Toasted Haze
• Spring Salad with Orange Fennel Vinaigrette
• Summer Beets with Mint
• Sweet Corn and Basmati Rice Salad
• The Best Flavored Green Beans
• Tuscan Kale Caesar Slaw
• Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon
• Warm Grilled Corn, Sweet Onion, Tomato and Bacon Salad
• Warm New Potato Salad with Grainy Mustard
• Watermelon and Arugula Salad with Walnuts
• Watermelon and Cucumber Mint Tsatsiki Salad
• Winter Salad
• Yams, Apples, and Braising Greens
• Yukon Gold and Yam Gratin
• Zucchini Rice Gratin

courtesy of Elana's Pantry

Ingredients
2 acorn squash boiling water 2 apples, peeled, cored and chopped into ¼ inch pieces 1/2 cup dried cranberries 1 teaspoon cinnamon 2 tablespoons grapeseed oil (though if you can do dairy, butter works just as well)

Method

1. Cut squash in half and with a spoon, remove pulp and seeds In a large pyrex baking dish place squash cut-side down Pour ¼-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness) Place dish in oven and bake squash for 30 minutes at 350° In a large bowl, combine apples, cranberries and cinnamon and grapeseed oil to make stuffing Remove squash from the oven after the 30 minutes Turn halves over and stuff center of each squash half with apple mixture Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender

courtesy of Bon Appetit

Arugula pesto will add a bright, delicious zing to whatever you add it to! It can be used with pasta, roasted vegetables, roasted pork, spread on toast, or added to soup!

Ingredients
4 cups (packed) arugula leaves (about 6 ounces)
1/4 cup pine nuts, toasted
1/4 cup (packed) freshly grated Parmesan cheese
1/4 cup olive oil
lemon zest, and squeeze of the juice
1 garlic clove (optional)


Method

1. Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.

courtesy of

A very simple recipe for a refreshing, light salad. For variation: add a teaspoon of dijon mustard and a splash of champagne vinegar to the dressing,freshly cracked pepper! That is a classic dressing that I make quite often. Make it in a used mustard jar and it will keep in your fridge for at least a week.

Ingredients
1/3 cup freshly squeezed grapefruit juice
1/3 cup freshly squeezed orange juice
1/3 cup extra virgin olive oil
pinch of good salt (I use Murray River Pink) but kosher works well too, to taste
1 bunch arugula, rinsed, dried and torn
1 pear, cored and sliced
1 red bell pepper, thinly sliced
Another variation: add sliced avocado

Method

1. In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
2. In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

courtesy of Eating Well

Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in a simple, satisfying salad that lets the pure flavors of the ingredients shine.

Ingredients
1/4 cup finely chopped toasted pecans
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 4-ounce log goat cheese
6 cups baby arugula (about 4 ounces)
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon
4 but firm peaches, halved and pitted
4 tablespoons honey

Method

1. Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.
2. Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper.
3. Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.
4. Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

courtesy of

Ingredients
2 tablespoons butter, plus more for baking sheet 2 medium organic acorn squash 2 tablespoons light-brown sugar Coarse salt and ground pepper

Method

1. Preheat oven to 425 degrees. Generously butter a rimmed baking sheet. Halve 2 medium acorn squash (about 1 1/2 pounds each) crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level. Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and 2 tablespoons light-brown sugar among halves; season with coarse salt and ground pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

courtesy of Jerome Navarre, From Chez Navarre in Toulouse, France

These vegetables are served as an on table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.

Beet Salad Ingredients
* 2 tablespoons Sherry wine vinegar * 2 teaspoons Dijon mustard * 5 tablespoons safflower oil * 3 large raw beets, peeled, coarsely grated

Cabbage Salad
* 1/4 cup distilled white vinegar
* 1 tablespoon soy sauce
* 1 tablespoon sugar
* 5 tablespoons safflower oil
* 6 cups very thinly sliced cabbage
* 2 tablespoons chopped fresh mint

Method

1. For beet salad: Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper. For cabbage salad: Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

courtesy of Epicurious.com

Here is a beautiful and inventive salad that combines hearty beets, sweet-tart plums and tangy goat cheese.

Ingredients
12 2-inch-diameter beets, tops trimmed 1/2 cup white wine vinegar 1 teaspoon sugar 1/2 cup vegetable oil 1/4 cup walnut oil or olive oil 1 1/2 pounds firm but ripe plums, pitted, cut into 1/2-inch pieces 1 medium-size red onion, sliced into rings 1 lb of fresh baby spinach leaves (can use full spinach) 8 ounces soft fresh goat cheese (we love haystack farms), crumbled

Method

1. Preheat oven to 375°F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl. Combine vinegar and sugar in blender. Gradually blend in vegetable oil, then walnut oil. Season vinaigrette to taste with salt and pepper. (Beets and vinaigrette can be prepared 2 days ahead. Cover separately; refrigerate. Let beets stand 2 hours at room temperature before continuing. Rewhisk vinaigrette before using.) Toss beets with 1/4 cup vinaigrette. Toss plums and onion with § cup vinaigrette in another large bowl. Season with salt and pepper. Overlap beets around edge of platter. Mound spinach in center of platter; drizzle with some vinaigrette. Spoon plums and onion over salad. Sprinkle with goat cheese and serve.

courtesy of Sunset, FEBRUARY 2005

Ingredients
4 heads white or red Belgian endive (4 to 5 oz. each) 1 tablespoon olive oil Salt and pepper 1 tablespoon butter 1 tablespoon all-purpose flour 3/4 cup milk 1/8 teaspoon ground nutmeg 3/4 cup shredded Gruyère or Swiss cheese (3 oz.)

Method

1. Rinse Belgian endive; trim off any discolored bases. Cut heads in half lengthwise. Arrange the halves, cut side down, in a single layer in a heavy 11- to 12-inch frying pan. Add 1/4 cup water and the olive oil. Sprinkle endive lightly with salt and pepper. Cover pan and bring to boil over high heat, then reduce heat and simmer until endive is very tender when pierced, 12 to 20 minutes. Uncover and cook over medium heat, turning heads occasionally, until liquid is evaporated and endive is slightly browned, 6 to 10 minutes. Meanwhile, in a 1- to 2-quart pan over medium-low heat, melt butter. Stir in flour until blended and bubbly. Add milk and nutmeg; stir until mixture is boiling and thickened, about 10 minutes. Stir in 1/2 cup cheese. Add salt and pepper to taste. Arrange endive in a single layer in a shallow 2-quart baking dish. Spoon sauce over the top. Sprinkle evenly with remaining 1/4 cup cheese. Bake, uncovered, in a 400° oven until sauce is bubbling and lightly browned, 9 to 14 minutes. Add more salt and pepper to taste.

courtesy of Gourmet

Alice Waters, founder and owner of Chez Panisse, in Berkeley, California, champions the environmental benefits of organic produce and highlights vegetables’ freshness with simple preparations. In this adaptation of her potato coins, we coax the starch out of waxy, thin-skinned fingerlings to create a silky pan sauce. The faint vegetal sweetness of this dish pairs well with just about anything

Ingredients
2 pounds fingerling potatoes, peeled if desired
2 cups water
3/4 stick unsalted butter, cut into bits
3 tablespoons finely chopped flat-leaf parsley


Method

1. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
2. Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.

courtesy of Wayne Harley Brachman - FoodNetwork.com

Cook time: 12 min

Ingredients
2 pound bunch kale 2 tablespoons olive oil 3 cloves garlic, minced 3/4 cup chicken stock

Method

1. Wash, trim and chop the kale. In a large pot heat oil and lightly saute garlic. Add kale and chicken stock. Cook covered for 12 minutes.

courtesy of anonymous

Ingredients
2 to 2 1/2 cups chopped organic broccoli, about 12 ounces 1/4 cup butter 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup organic milk 4 organic eggs, separated 1 teaspoon lemon juice 1/8 teaspoon nutmeg 4 egg whites 1/4 teaspoon cream of tartar

Method

1. Cook broccoli in boiling water In a large saucepan, melt butter over medium-low heat Stir in flour, salt, and pepper until smooth and bubbly Gradually add milk. Continue cooking, stirring constantly, until sauce is thickened.

courtesy of Bon Appetit

However tempting it may be to eat all of the ultra-crunchy croutons—panfried in chicken fat—right out of the skillet, save some for this summery composed salad. And if you're feeling less indulgent,leave out the croutons and chicken skin. (my side note:you could also use grilled chicken if you are not into using the skin)



Ingredients
1/4 cup fresh lemon juice
3 tablespoons Dijon mustard
3 tablespoons chopped fresh dill
2 tablespoons honey
1 garlic clove, minced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 Perfect Pan-Roasted Chicken Thighs , fat from pan reserved (method described below)
4 thick slices rustic bread, crusts removed, torn into 3/4\" pieces
1 pound fresh cherries, stemmed, pitted, and lightly crushed
3 heads butter lettuce, cored and torn into pieces
4 radishes, thinly sliced
1 tablespoon chopped chives


Chicken
Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12\" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.


Method

1. Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. Remove crispy chicken skin and tear into pieces. Pull chicken meat from bones and tear into pieces; discard bones. Reserve skin and meat.
2. Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast, turning frequently, until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper while still hot.
3. Place chicken meat in a large bowl. Add cherries, butter lettuce, radishes, and chives and drizzle with vinaigrette; toss to coat. Divide salad among plates and garnish with croutons and chicken skin.

courtesy of Darina Allen, Traditional Irish Cooking

This recipe for quickly cooked cabbage has converted many an ardent cabbage hater! Simple! This really brings out the sweetness of the cabbage. Give it a try!

Ingredients
* 1 lb fresh Savoy cabbage * 2 to 4 tablespoons butter * salt and freshly ground pepper * an extra knob of butter

Method

1. Remove all the tough outer leaves from the cabbage, if necessary. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.

courtesy of Pam Anderson, Bon Appetit

Ingredients
1/3 cup orange juice (I also love a squeeze of lime or lemon to brighten the flavor) 1/3 cup rice vinegar a pinch of good salt a pinch of sugar 1/3 cup good extra virgin olive oil 1 small head of green cabbage,sliced very thin 4 ears of fresh corn, shucked, kernels cut from cob 2 medium carrots, peeled, coarsely grated 1 medium red bell pepper, stemmed, cored, cut into thin strips (optional) 1/2 cup chopped fresh cilantro

Method

1. Whisk orange juice, rice vinegar, salt, sugar and olive oil in small bowl. Adjust to taste. Dressing can be made 1 day ahead. Cover and refrigerate. Combine cabbage, corn kernels, carrots, red bell pepper strips, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

courtesy of Bon Appetit, Charlotte Fekete

Serve on its own for breakfast or with a scoop of sorbet or ice cream for dessert.

Ingredients
1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

Method

1. Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hour

courtesy of Sunset Magazine

Just the refreshing crunch you need with a big, rich roast. If you can't find preserved lemons to buy, they're easy to make. PCC sells them in bulk, at the olive bar!

Ingredients
1/4 cup chopped preserved lemon rind, store-bought or homemade
About 2 tbsp. fresh lemon juice
1/3 cup extra-virgin olive oil
Sea salt and pepper
1 large bunch celery (about 1 1/2 lbs.), leaves trimmed and tough outer fibers removed with a vegetable peeler
2 fennel bulbs (about 1 1/2 lbs. total), stalks trimmed
1 cup Medjool dates (about 4 oz.)
1 cup loosely packed flat-leaf parsley leaves

Method

1. Stir together preserved lemon rind, 2 tbsp. lemon juice, and the oil in a small bowl. Season with salt, pepper, and more lemon juice if needed.
2. 2. Slice celery stalks very thinly on the diagonal, using a mandoline or sharp knife. Cut fennel bulbs in half lengthwise; cut out and discard cores. Thinly slice crosswise. Pit dates and cut into slivers. Combine with celery, fennel, and parsley in a large bowl.
3. 3. Add dressing and toss to coat.

courtesy of Gourmet Magazine

Personally, I would add the tomatoes last, as they really don't need to be cooked for this recipe

Ingredients
1 small onion, thinly sliced
1 garlic clove, thinly sliced (use your garlic scapes!)
1 1/2 tablespoons olive oil
1 small tomato, cut into 1/4-inch dice
1 cup rinsed canned chick-peas
1/2 pound Swiss chard, stems discarded and leaves coarsely chopped
1/2 tablespoon fresh lemon juice




Method

1. Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened.
2. Add tomato and chick-peas and cook, stirring, 5 minutes.
3. Add Swiss chard and cook, covered, until wilted, about 2 minutes.
4. Add lemon juice and season with salt and pepper

courtesy of MarthaStewart.com

Ingredients
2 cucumbers (about 1 1/2 pounds) 1 3/4 cups canned or cooked chickpeas, rinsed 1/2 cups roughly chopped mint leaves 2 medium carrots, peeled and grated 1/3 cups currants 1 1/2 teaspoons whole fennel seeds 3 tablespoons minced shallots 1/4 cup fresh lemon juice 1 1/2 tablespoons olive oil Salt and freshly ground black pepper, to taste

Method

1. Peel the cucumbers if preferred, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl. Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

courtesy of Goumet Magazine

If you're from the South, you're probably used to collards cooked long and slow. What makes this simple, flavorful Brazilian dish unusual are greens that are finely sliced and barely cooked. Active time: 25 min Start to finish: 25 minutes I always cook my greens in a similar fashion (never for too long) they key is slicing them thinly- however, I may leave them in the pan a little longer than 1 minute. Keep tasting them. They become slightly sweet and flavorful when the reach the perfect doneness!

Ingredients
* 1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded * 3 slices bacon, finely chopped

Method

1. Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife. Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.

courtesy of Gourmet Magazine, adapted from Blackberry Farm

Ingredients
* 1/4 pound bacon (4 slices), chopped * 1 shallot, minced * 1 teaspoon kosher salt, divided * 1/4 cup dry white wine * 1/2 pound Yukon Gold potatoes, peeled and cut into 1/3-inch dice (1 1/2 cups) * 1 1/4 cups plus 1 tablespoon water, divided * 4 cups corn (from 8 ears), divided * 1 1/2 teaspoons sweet Spanish smoked paprika * 1/4 teaspoon chopped fresh thyme * 1/2 pound heirloom or cherry tomatoes, chopped or halved

Method

1. Cook bacon in a heavy medium saucepan over medium heat, stirring occasionally, until browned and crisp. Transfer with a slotted spoon to paper towels to drain and reserve fat in pan. Cook shallot with 1/4 teaspoon kosher salt in fat in pan over medium heat, stirring occasionally, until softened. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes. Stir in potatoes, 1/2 cup water, and 1/2 teaspoon kosher salt and simmer, uncovered, stirring occasionally, until liquid is reduced by thouree quarters and thickened, about 10 minutes. Meanwhile, puree 1 cup corn with 1 tablespoon water in a blender. Force thourough a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Add remaining 3 cups corn kernels to potato mixture along with paprika, thyme, remaining 3/4 cup water, and remaining 1/4 teaspoon kosher salt and simmer, partially covered, stirring occasionally, until corn and potatoes are tender and most of liquid is evaporated, 10 to 12 minutes. Remove from heat and stir in tomatoes, corn liquid, 1/4 teaspoon pepper, and kosher salt to taste. Serve sprinkled with bacon.

courtesy of Bon Appetit

The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then buzz them into coarse crumbs in a food processor.



Ingredients
1 large head of cauliflower (2 pounds), cut into 2\" florets
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 garlic cloves, thinly sliced
2 tablespoons salt-packed capers, soaked, rinsed, patted dry
3/4 cup fresh coarse breadcrumbs
1/2 cup low-salt chicken broth, or Veg broth
1/3 cup golden raisins
1 tablespoon white wine vinegar or Champagne vinegar
2 tablespoons chopped flat-leaf parsley


Method

1. Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. (I just have to say, I roast cauliflower a lot, and I would check it after 25 minutes, I think 45 is too long. You don\'t want it to be mushy!
2. Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium- low heat. Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside.
3. Add broth to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.
4. Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.

courtesy of

Ingredients
1-2 large cucumbers, seeded, and chopped 2 large tomatoes (about 1 pound total), coarsely chopped 1 bunch scallions, chopped (you the spring onions from the bin!) 1 cup assorted pitted olives (such as Kalamata or Gaeta), halved 1 7-ounce package feta, crumbled, divided 1/2 cup coarsely chopped fresh mint 6 tablespoons extra-virgin olive oil 1/4 cup fresh lemon juice Kosher salt and freshly ground black

Method

1. Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.

courtesy of Epicurious.com

Other seasoning ideas include sesame seeds, hot pepper flakes, garlic and other fresh herbs!

Ingredients
3/4 pound snow peas, trimmed 1 tablespoon vegetable oil

Method

1. In a large saucepan of boiling salted water boil snow peas 30 seconds and drain. Refresh snow peas under cold water and drain. Snow peas may be prepared up to this point 8 hours ahead and chilled, covered. In a heavy skillet sauté snow peas in oil over moderately high heat, until heated through and season with salt and pepper.

courtesy of Epicurious

Ingredients
1 spring onion, sliced 2 tablespoons olive oil 2 cups English peas, shelled (about 12 ounces) 6 mint leaves, torn Salt Water

Method

1. Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

courtesy of All Recipes

This is a classic Italian preparation for Escarole. It's creamy, rich, and it's divine! It's also best served with a warm crusty Italian bread.

Ingredients
3 tablespoons of Olive Oil, divided 1 head escarole 1/4 teaspoon crushed red pepper flakes salt and pepper to taste 1 clove garlic, minced 1 can cannellini beans, undrained Handful of fresh parsley, chopped Parmesan Cheese (optional)

Method

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more. Serve with fresh grated or shaved Parmesan cheese (optional!)

courtesy of Allrecipes

This is a creamy concoction of escarole, beans, and pine nuts. It's rich, and delicious! It's also best served with warm crusty bread.

Ingredients
2 tablespoons olive oil, divided
1 tablespoon lemon juice
1 large head of escarole
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 16oz can cannellini beans, undrained
2 sprigs fresh parsley, chopped
(I think it would also be fabulous with a few pieces of chopped fresh rosemary)
1/4 cup toasted Pine nuts

Method

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
2. Toast the pine nuts in a dry skillet over medium heat, tossing them often until they\'re light brown in spots, 2-4 minutes.
3. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

courtesy of Food Network

Ingredients
1 tablespoon butter 2 tablespoons olive oil 1 yellow onion, sliced 2 cloves garlic, chopped 3 russet potatoes, peeled and cut into 1/4-inch slices Salt and pepper 1 tablespoon paprika 1/4 cup white wine 1 cup chicken stock

Method

1. Slice the potatoes on a mandoline and set aside. Heat a large saute pan and add the butter and olive oil. Add the onions and garlic and saute until translucent, about 3 minutes. Add the potatoes and spread out evenly. Season with salt and pepper and paprika. Deglaze with white wine and add the chicken stock. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender. Add more chicken stock, if needed.

courtesy of Culinary School of the Rockies

Ingredients
3 Tbs. Butter 1 lb. Baby carrots, well scrubbed OR medium carrots, cut into 1 inch pieces 1 lb. Baby turnips, peeled and cut into quarters or eighths ½ lb. Baby onions OR 1 large onion, roughly chopped ½ cup Water or chicken stock 1 - 2 Tbs. Sugar ¼ tsp. Thyme, dried 1 - 2 Tbs. Parsley, fresh, chopped

Method

1. In a large heavy pan, melt 2 Tbs. of the butter over medium heat. Add the carrots, turnips and onions and toss to coat. Add the stock or water and stir in the sugar and thyme. Bring the vegetables to a boil over medium-high heat, then cover and simmer over medium heat for 8 - 10 minutes until the veggies begin to soften. Stir the veggies occasionally to keep them from sticking to the pan. Check the pan occasionally to see if more liquid needs to be added. Uncover the pan and increase the heat to evaporate any remaining liquid, stirring frequently, until vegetables are lightly coated with the glaze. Add the remaining butter and chopped parsley. Stir until the butter melts.

courtesy of Bon Appetit

This is a beautiful and delicious summer salad. If you don't have both color beets, just use one, and if you want to simplify it, then just squeeze the juice of an orange over the beets so you get the flavor without the work of cutting them into segments! Experiment! You can also use the grill to cook the beets, over boil them if you don't want to have the oven on.

Salad Ingredients
2 large red beets, all but 1 inch of tops trimmed 2 large golden beets, all but 1 inch of tops trimmed 5 tablespoons extra virgin olive oil, divided 4 Oranges 1 Fresh Fennel Bulb, trimmed, quartered, cored, cut into paper-thin strips

Dressing
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh Italian parsley
1/4 cup hazelnuts, toasted, husked, halved
1 small shallot, finely chopped
1 tablespoon balsamic vinegar
Coarse kosher salt
Freshly ground white pepper
1 1/2 cups coarsely crumbled feta cheese





Method

1. Preheat oven to 400°F. Place all beets in 9x9x2-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1 1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before using. Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil. Season dressing to taste with salt and white pepper. Stir into beet mixture. Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.

courtesy of Bon Appetit

Since there is Spinach in the bin this week, it will be a fine substitute for the arugula called for in this recipe. You can also use maple syrup instead of the honey (it's easier to work with!)

Dressing Ingredients
1/3 cup fresh orange juice 1/4 cup fresh lemon juice 3 tablespoons olive oil 2 tablespoons honey 1 tablespoon minced shallot 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 1 teaspoon minced peeled fresh ginger 1 teaspoon dry mustard 1 teaspoon sesame oil

Method

1. Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper. Using sharp knife, cut between membranes of grapefruits to release segments. Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

courtesy of Susan C.

If you use white rice, cut the water down to two cups but add more if needed to cook rice. You could also add chopped cooked meat, walnuts or roasted tofu if you wanted this to be a main dish. Play with it and make it yours!

Ingredients
1 bunch spinach or parsley, finely chopped 1 onion, chopped 1 cup brown rice 3 cups water 1 cup shredded Parmesan or Swiss cheese (powdered Parmesan cheese is not as good in this dish) 3 cups rice salt to taste

Method

1. Put all ingredients in a buttered or greased casserole dish and stir. Cover tightly with lid or foil and bake @350 for 1 hour or until rice is cooked and water is absorbed. Spinach and parsley being very different in taste will produce very different results. Add garlic or cayenne to further alter the taste if you like.

courtesy of Artichokes.org

This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping. One serving is 1/2 an artichoke.

Ingredients
4 large artichokes 1/4 cup balsamic vinegar 1/4 cup water 1/4 cup soy sauce 1 T minced ginger 1/4 cup olive oil

Method

1. Slice artichoke tops off, crosswise. Trim Stems. Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily. Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals. Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour. Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more. Serve hot or room temperature

courtesy of Bobby Flay @ FoodNetwork.com

This recipe calls for a lot of corn! You may want to cut the recipe in half or even a quarter!

Ingredients
8 ears organic corn
Garlic butter, recipe follows
1/2 cup grated cotija cheese
4 fresh limes, quartered
2 tablespoons chopped chives, for garnish

Garlic Butter
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper

Method

1. Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
2. Preheat grill to medium.
3. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes.
4. Remove corn from water and shake off excess.
5. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
6. Unwrap corn and brush with the garlic butter.
7. Sprinkle with the cotija cheese and squeeze with lime.
8. Sprinkle with chopped chives, to garnish.

courtesy of FoodAndWine.com

Total time 15 min, nice and easy side dish. Vegetarian too!

Ingredients
1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper

Method

1. Light a grill or preheat a grill pan. Lay the eggplant slices out on a work surface, brush both sides with the olive oil and season with salt and pepper. Grill the eggplant over moderate heat, turning once, until tender and slightly charred, about 6 minutes. Serve hot or warm.

courtesy of Judith Fertig, Bon Appetit

Coleslaw on the grill? Absolutely! It makes the cabbage and green onions tender and adds just a bit of smoky flavor.

Ingredients
* Nonstick vegetable oil spray * 1/2 cup tarragon vinegar * 1/2 cup sugar * 1/2 cup vegetable oil plus additional for brushing * 2 tablespoons Dijon mustard * 1 tablespoon chopped fresh tarragon * 1 medium head of red cabbage (about 1 3/4 pounds), quartered through core * 1 medium head of green cabbage (about 13/4 pounds), quartered through core * 1 bunch green onions (about 6), trimmed

Method

1. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper. Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface. Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.

courtesy of Gourmet, Maggie Ruggiero

The humble potato, given a little something extra, always elicits oohs and aahs. This is especially true when it's tossed with an herb-infused oil and cooked on the grill. And especially when you are using new crop, freshly dug potatoes!

Ingredients
2 pounds large Yukon Gold or other yellow-fleshed potatoes
1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano
2 garlic cloves, smashed
1/3 cup extra-virgin olive oil
1 lemon wedge plus additional for serving


Method

1. Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
2. Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).
3. Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.
4. Drain potatoes well and transfer to herb oil, tossing gently to coat.
5. Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.

courtesy of Bon Appetit, Dave Kovner and Becky Kelso

Fantastic summer side or would even make a great dessert served with your favorite white wine.

Ingredients
4 Peaches or nectarines, halved, pitted
Melted butter (for brushing)
1 cup coarsely crumbled feta cheese (preferably sheep\'s-milk feta)

Method

1. Prepare barbecue (medium-high heat). Brush nectarines with butter. Grill nectarines, cut side down, until grill marks appear, 4 to 5 minutes. Turn nectarines over. Sprinkle with cheese, then pepper. Grill until grill marks appear on bottoms, 4 to 5 minutes.

courtesy of CookThink

These onions make a delicious complement any grilled meal. Tender sweet spring onions take on delicious charred, complex flavors when grilled. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness.

Ingredients
vegetable oil (for the grill) 2 tablespoons olive oil 2 teaspoons soy sauce 2 cloves garlic, minced 1 teaspoon fresh lemon juice 1 pound spring onions, cut in half lengthwise

Method

1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate. Slice the onions in half lengthwise. In a small bowl, whisk together the oil, soy sauce, garlic and lemon juice. Using a basting brush, lightly coat both sides with the oil mixture. Put the onions cut side-down on the high-heat side of the grill. Continuing to baste the onions with the oil mixture, cook 3-4 minutes. Then turn the onions and cook until they start to become tender and the sides darken, another 3-4 minutes. Move the onions to the low-heat side of the grill and cook until the onions are tender and browned.

courtesy of One of our amazing customers, Jennifer!

A great, fresh, original salad that goes with any meal.

Ingredients
Butter leaf lettuce Pomegranate Avocado Goat cheese (or substitute feta) Balsamic vinegar Extra virgin olive oil Fresh cracked pepper (optional)

Method

1. Wash and dry lettuce; tear into pieces and place on chilled plate. Top salad with sliced avocado, pomegranate (use spoon to scoop out seeds), and goat cheese. In small dish, mix equal parts olive oil and balsamic vinegar. Pour small amount over salad. Optional: Top with cracked pepper.

courtesy of Epicurious.com

Team this dish with a mixed green salad for a delicious lunch.

Ingredients
3 1/2 cups thinly sliced leeks (white and pale green parts only; about 3 leeks) 1 large fennel bulb, trimmed, cut into 8 wedges, then cut crosswise into 1/4-inch-thick slices 4 tablespoons (1/2 stick) butter, melted 1 cup whole milk 2 large egg yolks 1 tablespoon all purpose flour 1/2 cup grated Parmesan cheese 1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed 2 teaspoons poppy seeds

Method

1. Preheat oven to 450°F. Toss leeks, fennel and 3 tablespoons butter in roasting pan. Roast vegetables until tender, stirring occasionally, about 35 minutes. Cool. Reduce oven temperature to 425°F. Whisk milk and yolks in small bowl. Heat 1 tablespoon butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in milk mixture. Bring to simmer, whisking constantly; continue to whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Stir in 1/4 cup cheese. Mix in vegetables. Season with salt and pepper. Roll out pastry on floured surface to 12-inch square. Transfer pastry to 9-inch-diameter glass pie dish. Trim overhang. Fill pastry with vegetable mixture. Sprinkle with 1/4 cup cheese and poppy seeds. Bake until crust is deep golden, about 25 minutes. Serve warm.

courtesy of Edna Lewis, Gourmet, Jan 2008

Active time: 15 min Start to finish: 1 hr. Cooks' note: Beets can be roasted and sliced 1 day ahead and chilled, covered. Bring to room temperature before tossing with vinaigrette and parsley. There you have it!

Ingredients
1 1/2 pounds medium local beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached 2 1/2 tablespoons cider vinegar 2 tablespoons finely chopped onion 2 teaspoons sugar (try subbing honey!) 1/4 cup olive oil 2 tablespoons finely chopped flat-leaf parsley

Method

1. Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices. Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.

courtesy of CarrotRecipes.net

Ingredients
1 ½ lb of organic carrots, peeled and cut into half-inch thick rounds. ½ cup of water. 3 tablespoons of butter. 2 tablespoons of maple syrup. 1 tablespoon of brown sugar. Salt and freshly ground black pepper, to taste.

Method

1. In a large skillet, bring all ingredients to boil. Reduce heat to medium, then cover and simmer for 8 minutes. Uncover and cook until the juices are reduced to glaze (4-5 minutes). Season with salt and freshly ground black pepper.

courtesy of Bon Appetit, Epicurious

If you do not want to heat your oven for just the beets, you can boil them instead, although I do think that roasting them brings out their sweetness even more! If you do not have fennel or red onion, feel free to make it without. Beets and oranges go great together and can also be added to lettuce for a more robust salad. Enjoy!

Ingredients
2-3 medium red beets, tops trimmed
3 Navel oranges
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt
freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves


Method

1. Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
2. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
3. Peel cooled beets. Slice the beets crosswise into thin rounds. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

courtesy of :

© 2003-2008 California Vegetable Specialties. All Rights Reserved. Recipe from www.endive.com from The Giacomini Family, Point Reyes Farmstead Cheese Company.

Ingredients
Red and/or Green California Endive Original Blue Cheese Crumbles Walnut Halves, toasted Honey

Method

1. Separate endive heads into single leaves. Fan leaves out on a platter. Fill each leaf with about one tablespoon of cheese crumbles. Place a walnut half on each spear, and drizzle with honey.

courtesy of Bon Appetit

I like the inspiration for this recipe, and the main flavors are great, but you can use different greens. It will taste great with the Romaine that's in the bin this week! It would also be amazing if you roasted the gold beets and added slices or chunks of them!

Dressing Ingredients
* 1 tablespoon plus 1/2 cup olive oil * 3/4 cup thinly sliced shallots * 8 bacon slices * 5 tablespoons Sherry wine vinegar

Salad
* 8 cups loosely packed and trimmed watercress (about 2 large bunches)
* 2 heads Belgian endive, trimmed, sliced crosswise
* 3 ripe pears, halved, cored, thinly sliced
* 3/4 cup crumbled feta cheese
* 1/3 cup husked toasted hazelnuts, coarsely chopped

Method

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté until tender and golden, about 8 minutes. Transfer to small bowl; cool. Cook bacon in same skillet until crisp. Transfer to paper towels; drain. Crumble bacon into small pieces. Whisk vinegar and remaining 1/2 cup oil in medium bowl to blend. Stir in shallots. Season dressing generously with salt and pepper. Combine watercress, endive and pears in large bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese, hazelnuts and bacon and serve.

courtesy of Gourmet

Ingredients
2 pounds white or yellow potatoes
3 tablespoons cider vinegar
2 tablespoons coarse-grained mustard
cup plus 2 tablespoons olive oil, or to taste
8 oz fresh Green Beans
4 ears corn


Method

1. In a kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, about 25 minutes. Drain potatoes in a colander. When potatoes are just cool enough to handle, halve larger ones and in a large bowl toss potatoes with 2 tablespoons vinegar.
3. In a small bowl whisk together mustard, remaining 3 tablespoons vinegar, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
5. Trim beans and, working over a bowl, cut corn kernels from cobs. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 1 minute for haricots verts or about 5 minutes for regular green beans, and transfer with a slotted spoon to ice water to stop cooking. Drain beans well and add to potatoes. Return water in pan to a boil and blanch corn 30 seconds, or until crisp-tender. Drain corn in a sieve and rinse under cold water to stop cooking. Drain corn well and add to salad. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding. Gently toss salad with dressing and season to taste. (A flakey salt, like kosher works well, and fresh cracked pepper is best)

courtesy of unknown

Ingredients
8 cups finely diced organic red cabbage(about 1 head) 1/4 cup diced organic carrots 2 tablespoons minced organic onions 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup organic milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2 tablespoons lemon juice

Method

1. Cabbage and Carrots must be finely diced (use a fine shredder disc on a food processor) Pour cabbage and carrot mixture into large bowl and stir in minced onions. Using regular blade on food processor, process remaining ingredients until smooth. Pour over vegetable mixture and mix thoroughly. Cover bowl and refrigerate several hours or overnight before serving. Enjoy!

courtesy of Gourmet, Andrea Albin

Just two additions—citrus zest in the dressing and toasted pine nuts—transform this simple salad into something memorable.



Ingredients
1/4 cup extra-virgin olive oil
1/4 teaspoon grated lemon zest
1/4 teaspoon grated orange zest
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 large head red-leaf lettuce (1 pound), torn into pieces
1 cucumber, sliced into thin wedges
6 radishes, cut into thin wedges
1/4 cup pine nuts (about 1 ounce), toasted


Method

1. Whisk together oil, zests, juices, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until salt has dissolved.
2. Add lettuce and radishes and toss. Serve topped with pine nuts.

courtesy of Gourmet

Can be prepared in 45 minutes or less.

Ingredients
1 1/2 teaspoons white-wine vinegar 2 teaspoons Dijon-style mustard 2 tablespoons olive oil 4 cups torn red-leaf lettuce, rinsed and spun dry 2 cups torn curly endive (chicory), rinsed and spun dry 2 tablespoons roasted cashews, chopped fine

Method

1. In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified. Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well.

courtesy of Tina Miller, Bon Appetit

The beets in your bin this week are called Chiogga. They are brighter in color and often striped inside.

To make this salad more of a main dish, add cooked lentils, pumpkin seeds, or a nut of your choice!

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version) Goat Cheese also works really well!



Ingredients
* 1/4 cup fresh lemon juice
* 1 tablespoon red wine vinegar
* 1/2 cup plus 1/3 cup extra-virgin olive oil
* 1/2 cup crumbled Gorgonzola cheese (about 4 ounces)
* 2 cups roughly torn bite-size pieces French bread
* 1/4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)
* 1 garlic clove, minced
* 6-8 baby beets, or 2 to 3 medium beets diced
* 8 ounces baby arugula (about 12 cups)





Method

1. Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
2. Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
3. Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, The skin will come right off with your fingers. Then cut into chunks.
4. Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

courtesy of Bon Appetit/ Epicurious

I love the combination of cooked and fresh ingredients in this bright winter salad! I think the addition of walnuts or pecans would be be fantastic in this salad.

Dressing Ingredients
2 tablespoons balsamic vinegar 2 tablespoons fresh lemon juice 6 tablespoons extra-virgin olive oil

Salad
Olive oil
Nonstick vegetable oil spray
1/4 cup balsamic vinegar
1 teaspoon (packed) dark brown sugar
1 2-pound butternut squash, peeled, halved lengthwise, seeded
Coarse kosher salt
1 head red leaf lettuce, washed, leaves torn
2 unpeeled apples, halved, cored, cut into matchstick-size strips
8 ounces blue cheese (such as Maytag), coarsely crumbled
1/2 cup dried cranberries

Method

1. For dressing: Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper. For salad: Preheat oven to 400°F. Brush 2 large rimmed baking sheets with oil; spray with nonstick spray. Whisk vinegar and sugar in small bowl; set aside. Cut squash halves crosswise into 1/4-inch-thick slices. Arrange squash in single layer on prepared sheets; brush with oil and sprinkle with coarse salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture. Turn squash over and brush with sugar-vinegar mixture; roast 5 minutes. Roast until squash is tender when pierced with small knife, about 15 minutes longer. Cool on sheets. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Arrange 5 to 6 endive leaves on each of 10 plates. Place butternut squash slices in center of each plate. Scatter apples, cheese, and cranberries over squash. Drizzle dressing over and serve.

courtesy of Joanne Weir

The picture is not representative of this actual salad, but you get the idea with the purple and yellow potatoes!

Ingredients
2 lbs yukon or red skinned potatoes (the purples will work great!)washed and cut into 3/4 chumks
3 tablespoons extra virgin olive oil
Kosher Salt and freshly ground black pepper
1 ear fresh corn, in the husk
1/4 cup plus 1 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 cup chopped fresh basil or parsley
2 small cloves garlic, finely chopped
1 recipe Simple Roasted Potatoes
3 Tbs. red-wine vinegar

Method

1. Position a rack in the center of the oven and heat the oven to 450ºF. Remove the husk and put the corn on a small baking sheet. Rub it with olive oil and salt and pepper. Turn occasionally while it is roasting. It should turn brown in spots. After it cools, cut the kernels from the cob. At the same time, spread the potatoes on a heavy-duty rimmed baking sheet. Drizzle with the olive oil, sprinkle with 1 tsp. kosher salt and several grinds of pepper, and roll them around to evenly coat them with the oil. Spread the potatoes in a single layer, preferably with a cut side down. Roast them until they’re tender when pierced with a fork, 20 to 30 minutes, depending on the potatoes. The potatoes should be browned on the sides touching the pan.
2. Loosen the potatoes from the pan with a thin spatula and transfer them to a large serving bowl.
3. Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.

courtesy of Bon Appetit

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch. I personally love Gremolata, but I think I would roast or quickly toast the pecans 1st, & let them cool before making it. It's delicous! and would also make a great topping for brussels sprouts, broccoli or cauliflower!

Root Vegetables Ingredients
1 pound medium carrots, peeled, halved lengthwise, then crosswise 1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise 1 pound potatoes, peeled, halved, cut into 1-inch-thick wedges 1 lb Yams, peeled, cut into wedges or chunks 6 tablespoons olive oil, divided

Gremolata
3/4 cup pecans
1/4 cup grated Parmesan cheese (about 1 ounce)
1/4 cup finely chopped fresh parsley
2 tablespoons fresh lemon juice, divided
1 tablespoon finely grated lemon peel
1 small garlic clove, minced




Method

1. Preheat oven to 425°F. Toss carrots, parsnips, potatoes, and Yams in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool. Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.

courtesy of Gourmet

This salad is a great combination of cooked and fresh ingredients- perfect for a cool fall night!

Ingredients
1 (2- to 2 1/4-lb) butternut,acorn, or other winter squash, peeled, seeded, and cut into 1/2-inch cubes (4 cups) 5 1/2 tablespoons extra-virgin olive oil 3/4 cup whole almonds with skins (3 1/2 oz), very coarsely chopped 2 teaspoons fresh lemon juice 1/2 lb spinach, coarse stems discarded (10 cups)

Method

1. Preheat oven to 450°F. Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes. While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes. When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat. Divide salad among 6 salad plates and sprinkle with remaining almonds.

courtesy of MarthaStewart.com

Prep time: 10 minutes. Total time: 30 minutes

Ingredients
1 medium red bell pepper 2 tablespoons extra-virgin olive oil 2 medium shallots, thinly sliced lengthwise 1 pound baby or regular spinach, tough stems discarded 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 2 teaspoons fresh lemon juice

Method

1. Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.

courtesy of Melissa Hamilton and Christopher Hirsheimer, Bon Appetit

Shaving asparagus with a vegetable peeler transforms the texture of a raw stalk into silky strips. This revelatory technique works well with all kinds of vegetables, from carrots to zucchini.

Ingredients
12 large asparagus spears (about 1 pound), trimmed and peeled 1/4 cup finely grated Parmesan plus a piece for shaving 1 1/2 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper

Method

1. Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad.

courtesy of Charlie Trotter

These are my words: this recipe does not have cucumbers in it, but they would make a great addition! slice one lengthwise and remove the seeds and then slice! Delicious, crisp end of summer salad!

Ingredients
1/4 cup freshly squeezed lemon juice 2 tablespoons chopped fresh tarragon 1/3 cup extra-virgin olive oil 1/3 cup canola oil Salt and freshly ground black pepper 2 apples, peeled, cored, and halved 2 bulbs fennel, thinly sliced

Method

1. To prepare the vinaigrette: Whisk together the lemon juice, chopped tarragon, and olive and canola oils in a small bowl and season to taste with salt and pepper. To prepare the salad: Cut the apple into thin slices and place in a medium bowl with the fennel. Toss with the vinaigrette and season to taste with salt and pepper.

courtesy of Jenna Clemens, Full Belly Farm, Guinda, CA

This is similar to a recipe we featured a few weeks back for shaved asparagus. Same concept, and feel free to include some asparagus too! It is so refreshing to have a fresh, raw salad! Always use a good quality olive oil and salt. It will make a huge difference! Kosher salt is a good option.

Ingredients
3 tablespoons whole almonds 1 pound summer squash (a mix of green and yellow) Semi peel it, but leave a little of the skin on for color 2 1/2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 minced garlic clove Kosher salt and freshly ground black pepper Spinach, or arugula, washed

Method

1. Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

courtesy of Epicurous

In this simple side, humble apple cider vinegar is transformed into a gastrique (a slightly syrupy reduction).

Ingredients
1/4 cup sugar 1/2 cup apple cider vinegar 1 teaspoon dried crushed red pepper 2 cups plus 1 tablespoon peanut oil 2 cups thinly sliced shallots Coarse kosher salt 2 tablespoons bacon drippings (optional) 2 pounds greens (such as collards, chard, and kale), stems removed, cut crosswise into 1/2-inch-wide strips

Method

1. Dissolve sugar in 1 tablespoon water in small saucepan over medium heat. Increase heat; boil without stirring until amber, brushing pan sides with wet pastry brush, about 5 minutes. Add vinegar and crushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool. Pour 2 cups oil into heavy medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, fry shallots until golden brown, stirring occasionally, 1 1/2 to 2 minutes per batch. Using slotted spoon, transfer shallots to paper towels. Sprinkle with coarse salt. Heat drippings with 1 tablespoon peanut oil in large pot over medium-high heat. Add half of greens and sprinkle with coarse salt and pepper; toss until wilted. Add remaining greens; toss to wilt, about 5 minutes. Reduce heat to medium-low, cover, and cook until greens are tender, adding water by 1/4 cupfuls if dry, about 45 minutes. Season with coarse salt and pepper. Rewarm gastrique. Transfer greens to large shallow bowl. Drizzle some gastrique over and sprinkle shallots over. Serve, passing remaining gastrique.

courtesy of AllRecipes.com

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, or simply top with your favorite red sauce and freshly grated Parmesan Cheese!

Ingredients
1 organic spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 organic onion, chopped
1 clove organic garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil or parsley

Method

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

courtesy of Bon Appetit, Rick Rodgers

Fresh truffles cost hundreds of dollars per pound. A drizzle of truffle oil gives a similar flavor and aroma for a fraction of the price. To make this a meal, add it to your pasta of choice and mix in a little goat cheese!

Ingredients
* 2 tablespoons (1/4 stick) butter * 10 ounces button mushrooms or crimini (baby bella) mushrooms, sliced * 1 large shallot, chopped * 1 1/2 9-ounce bags fresh spinach leaves * 1 to 2 teaspoons truffle oil (you can buy it in tiny bottles found either with the rest of the oils, or sometimes in the cheese section.

Method

1. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes. Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.

courtesy of Epicurious

Spinach and Roasted Beet Salad with Ginger Vinaigrette The lively dressing lends a little zip to this fresh-tasting, colorful salad.

Ingredients
4 medium beets, trimmed 3 tablespoons rice vinegar 2 tablespoons vegetable oil 2 teaspoons reduced-sodium soy sauce 2 teaspoons minced peeled fresh ginger 1/2 medium red onion, thinly sliced 8 cups fresh spinach leaves (about 8 ounces), trimmed

Method

1. Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl. Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend. Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

courtesy of Diane Morgan

Cook's Notes

Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer them while they’re hot to a clean kitchen towel. (Use a clean towel that is old or you don’t mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins (they never come completely off).

You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.

Dressing Ingredients
Dressing

1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole-grain mustard
1 teaspoon sugar
1 teaspoon kosher or sea salt
Freshly ground pepper


Salad
1 cup thinly sliced red onion
1/3 cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
2/3 cup hazelnuts, toasted (see Cook\'s Notes) and chopped


Method

1. To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
2. Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
3. In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
4. To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.

courtesy of Bon Appetit

Dressing Ingredients
* 1/4 cup fresh blood orange juice or fresh orange juice * 2 tablespoons minced shallots * 1 tablespoon fresh thyme leaves * 2 teaspoons (packed) grated orange peel * 1 teaspoon honey * 1/2 cup extra-virgin olive oil * 1/4 cup finely chopped fresh fennel bulb * 2 tablespoons chopped fennel fronds * 3 blood oranges or seedless oranges

Salad
* 12 cups torn assorted salad greens (such as arugula, leaf lettuce, mâche, and endive) or 1 1/2 five-ounce bags mixed baby greens
* 1 cup chopped green onions
* 2/3 cup walnuts, toasted

Method

1. Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Re whisk before using.) Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith. Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.

courtesy of Ian Knauer

Beets are in season in July, but if you don't want to turn on your oven to roast them, try a stovetop braise with butter. It's faster and takes them to a wonderfully tender place. A flurry of fresh mint adds panache.

Ingredients
* 1 medium red onion, chopped * 1/2 stick unsalted butter * 1 1/2 pounds trimmed beets, peeled and cut into 3/4-inch pieces * 1 1/2 cups water * 2/3 cup chopped mint

Method

1. Cook onion in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Add beets, water, and 1/2 teaspoon each of salt and pepper and simmer, covered, until beets are tender, about 20 minutes. Uncover and cook, stirring occasionally, until liquid has evaporated, 2 to 5 minutes. Cool slightly, then toss with mint and salt and pepper to taste. Serve warm or at room temperature.

courtesy of

A Dijon mustard vinaigrette brings all the flavors together. If you can't find basmati rice, white long-grain rice is fine.

(I think Sungold Cherry tomatoes would make a fantastic addition to this salad, sliced in half)

Ingredients
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 large ears yellow corn, husked
1 cup chopped green onions
2 1/4 cups water
1 1/2 cups basmati rice*
1/2 teaspoon salt
1/2 cup chopped Italian Parsley


Method

1. Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
2. Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper.
3. Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
4. Mix rice, corn mixture and parsley in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.

courtesy of Culinary School of the Rockies

This simple preparation method, along with quality ingredients, creates unparalleled green bean flavor. Use the best quality and freshest green beans available - the ones at the Farmer's Market are sure to be the freshest! Salting the cooking water and salting the beans is essential to open up the green bean flavor. To taste their full sweetness, cook the beans just a bit beyond the tender-crisp stage.

Ingredients
1 ¼ - 1 ½ lbs. Green (or yellow) beans, trimmed 3 Tbs. Salt 3 qts. Boiling water Freshly ground pepper Olive oil or butter (optional)

Method

1. Add the salt to the water and bring to a boil. Add the beans and boil uncovered for 5 - 10 minutes, until tender but no hint of mushiness. Time depends on the size of the bean, freshness, age, etc. Taste for doneness. Drain immediately in a colander and put into a bowl. Season the beans with salt and pepper. Taste, and season again if necessary. Serve hot, warm or room temperature. You can also add a little butter or olive to the beans if desired.

courtesy of Bon Appetit Test kitchen

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves, is rich in nutrients and is one of my very favorite greens!

Ingredients
1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained (optional)
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
1 hard-boiled egg, peeled
14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)


Method

1. Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.
2. Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.
3. Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

courtesy of Bon Appetit

A lovely combination of contrasting tastes: bitter greens, salty-smoky bacon, tangy goat cheese, and sweet shallots. If you are vegetarian, skip the bacon. The dressing does not need it. You could add cooked beets instead!

Ingredients
* 1 head of escarole, torn into large bite-size pieces (about 8 cups) * 2 bacon slices * 1/4 cup extra-virgin olive oil * 3 tablespoons white balsamic vinegar * 1/2 cup finely chopped shallots * 2 hard-boiled eggs, chopped * 1 5.5-ounce log soft fresh goat cheese, coarsely crumbled

Method

1. Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside. Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper.

courtesy of Jess Thompson, Edible Magazine

Serve this salad as is, as a side dish, or pile it onto lightly dressed butter lettuce, add a hunk of good crusty bread slathered with goat cheese and call it a summer feast!

Ingredients
4 slices thick cut bacon, cut into 1\" pieces
2 ears of corn, husked removed
1 pint large grape or cherry tomatoes, halved
1 large Walla Walla Onion, sliced into large rings
1 tablespoon good olive oil, plus more for drizzling
salt and freshly ground pepper
1 sprig fresh basil, leaves torn
1 tablespoon sherry vinegar

Method

1. Preheat a grill to over medium heat (about 350 to 400 degreed)
2. Cook the bacon on the stove or grill until crisp and transfer to a paper towel.
3. Place the ears of corn & Onions in a bowl and drizzle with a little olive oil and sprinkle of salt. Then put them directly on the grill (or you can use a grill basket for the onions if you have one) Watch carefully and turn gently as needed. The corn will become brown in places and that\'s good, you want that. Cook until you feel it\'s done (probably only about 5-10 minutes tops). When the corn is cool enough to handle, cut the kernels off the cob, and chop the onions in large pieces. Add them to the tomatoes, bacon and basil.
4. Drizzle the salad with the vinegar, and little additional olive oil, and salt. (lime Juice also works really well if you don\'t have sherry vinegar)

courtesy of Gourmet Magazine

New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted. The potatoes in the bin this week are not technically "new potatoes" but rather freshly dug heirloom yellow potatoes that are some of the best I have ever tasted! They are so fresh, and thin skinned, they will be great however you decide to enjoy them!

Ingredients
2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes 1 1/2 teaspoons salt (Use good salt, not the white refined table salt which contains tons of sodium) you will actually need less if you do Finely chopped spring onion (or slice thin and add to salad instead of dresing) 1/2 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 1 tablespoon white-wine vinegar, or to taste 1/2 teaspoon black pepper 3 tablespoons olive oil 2 tablespoons chopped fresh flat-leaf parsley

Method

1. Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain. Whisk together onions, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified. When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.

courtesy of FoodAndWine.com

Ingredients
3 pounds watermelon, cut into 1-inch cubes 1 small red onion, thinly sliced 1 1/2 cups arugula 1/3 cup fresh orange juice 2 tablespoons fresh lime juice 2 tablespoons raspberry vinegar Salt and freshly ground pepper 1/2 cup shredded ricotta salata 1 cup coarsely chopped walnuts 2 tablespoons extra-virgin olive oil

Method

1. In a large bowl, toss the watermelon with the red onion. Cover and refrigerate until chilled, about 30 minutes. Add the arugula to the watermelon. In a small bowl, combine the orange and lime juices and vinegar. Pour the dressing over the salad and season with salt and pepper. Top with the ricotta salata and walnuts; drizzle with the olive oil and serve.

courtesy of Andrea Albin, Gourmet

Watermelon and yogurt may sound like unlikely bedfellows, but this refreshing dish deliciously disproves that assumption. Flaky shards of sea salt, added just before serving, highlight both the melon's sweetness and the sauce's savory tang

Variation: Use feta cheese and then just squeeze fresh lime juice on the salad! Light and refreshing!

Ingredients
1 small garlic clove
2 medium cucumbers (1 pound total), divided
1 1/2 cups plain Greek-style yogurt
2/3 cup chopped mint, divided
1 (3-pounds) piece watermelon, rind removed and fruit cut into 1-inch chunks (6 cups)
2 tablespoons fresh lime juice
Flaky sea salt such as Maldon


Method

1. Mince and mash garlic to a paste with a pinch of salt and transfer to a bowl.
2. Peel 1 cucumber, then halve lengthwise and seed. Coarsely grate into bowl with garlic paste. Stir in yogurt, 1/3 cup mint, and 3/4 teaspoon salt to make tsatsiki.
3. Peel remaining cucumber and halve lengthwise. Cut crosswise into 1/3-inch-thick slices.
4. Toss sliced cucumber with watermelon, remaining 1/3 cup mint, and lime juice in a large bowl.
5. Serve fruit with tsatsiki. Sprinkle with sea salt to taste

courtesy of Gourmet, Adapted from The Peerless Restaurant, Ashland, Oreg

This recipe makes much more dressing than you'll need for the salad, but it's so delicious you'll be glad to have extra in the refrigerator. Like I always say, if you don't have the exact ingredient the recipe calls for, just substitute something similar! You can use maple syrup instead of honey, and Minneola or blood orange for the juice. Any white wine or rice wine vinegar would be equally nice in the dressing as well!

Dressing Ingredients
2 teaspoons finely chopped shallot 1 teaspoon honey 2 tablespoons fresh orange juice 2 tablespoons Sherry vinegar* 1/2 teaspoon salt 1/4 teaspoon white pepper 3/4 cup extra-virgin olive oil

Salad
3 Belgian endives, halved lengthwise, cored, and cut lengthwise into 1/2-inch-wide strips
1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
1/2 fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cored and thinly sliced lengthwise (1/2 cup)
1/4 celery root (sometimes called celeriac), cut into 1/8-inch-thick matchsticks (1/2 cup)
1/2 of an apple, cored and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 cups arugula or mustard greens, washed,stems discarded
2 ounces firm aged goat cheese, shaved with a cheese plane or vegetable peeler (1/2 cup)
1 teaspoon white truffle oil** (optional)

Method

1. Whisk together shallot, honey, orange juice, vinegar, salt, and white pepper in a bowl, then add olive oil in a stream, whisking until combined. Toss endives, onion, fennel, celery root, apple, and mizuna with 1/2 cup dressing in a large bowl. Season with salt and white pepper. Serve salad topped with cheese and drizzled with truffle oil.

courtesy of Traci Des Jardins

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's somewhat similar to this last week's recipe, but it's a great combination!

Ingredients
4 medium sweet potatoes, or Yams, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices 5 tablespoons unsalted butter, plus 3 tablespoons melted 1 tablespoon fine sea salt 2 teaspoons freshly ground black pepper 3 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters 6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips 1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Method

1. Preheat oven to 400°F. On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm. In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.

courtesy of Bon Appetit

Comfort Food at it's best! Cut this recipe in half for a smaller crowd!

Ingredients
6 tablespoons (3/4 stick) butter, room temperature, divided 2 1/4 pounds Yukon Gold potatoes, rinsed 1 1/2 pounds red-skinned sweet potatoes (yams), peeled 2 cups whole milk 1 garlic clove, pressed 1 tablespoon kosher salt 2 teaspoons fresh thyme leaves 1 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1 cup whipping cream

Method

1. Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Thinly slice all potatoes; place in prepared dish. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes. Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.

courtesy of Gourmet Magazine, Andrea Albin

With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish, but it really doesn't need anything more than a green salad to make it a satisfying dinner.

Ingredients
* 1/3 cup long-grain white rice * 1 1/2 pounds zucchini (about 3 medium), sliced crosswise 1/4 inch thick * 6 1/2 tablespoons olive oil, divided * 1/2 pounds plum tomatoes, sliced crosswise 1/4 inch thick * 1 medium onion, halved lengthwise and thinly sliced * 3 garlic cloves, finely chopped * 2 large eggs, lightly beaten * 1 teaspoon chopped thyme * 1/2 cup grated Parmigiano-Reggiano, divided

Method

1. Preheat oven to 450°F with racks in upper and lower thirds. Cook rice according to package instructions. While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan. Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on. Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes. Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese. Bake in upper third of oven until set and golden brown, about 20 minutes.

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Visit Cascade Harvest Coalition website to get tickets for this year's Food Lust event happening June 4th, at Willie Green's Farm in Monroe. It's an awesome celebration of local food, wine, music, and it doubles as a fund raiser for this great organization. Read more about it! www.cascadeharvest.org