1 large cucumber
8 oz raisins
3 oz shredded carrots
3 oz shredded cabbage or lettuce
3 tsp olive oil
3 Tbsp mayonnaise
2 oz red finely chopped onion
Shaved or grated Parmesan cheese
1. Cut cucumber into 2 lengths. Using a spoon hallow out cucumber to create a boat reserving flesh.
2. In a bowl mix cucumber flesh pieces, cabbage or lettuce, raisins, chopped onion, oil and mayonnaise. Set aside.
3. Fill boats, sprinkle Parmesan cheese on the top, cut into bite sized pieces and plate. Serves 8. Enjoy!
Half cup sliced red pepper
1 Tbsp chopped cilantro or parsley
Quarter cup sliced mushrooms
Half cup julienned carrots
Half cup shredded cabbage, savoy, winter savory, red
Quarter tsp minced ginger
Quarter tsp rice vinegar
Half cup cooked rice vermicelli noodles
One package rice paper wrappers
1.Combine pepper, cilantro, mushrooms, carrots, cabbage, ginger and vinegar in a large bowl. Mix together and set aside.
2.Cook noodles until they are soft, about 3 to 5 minutes and cut into short strips.
3.Add cooked noodles to vegetable mixture and combine together.
4.Fill a large bowl with hot water. Dip rice wrappers one at a time into the water for about two (2) seconds each and fill with 2 large spoonfuls of noodle vegetable mixture. Roll into rolls.
5.Place rolls on cutting board to dry before slicing into desired size for serving.
6.Slice rolls into smaller pieces and place on serving tray. Serve with a dipping sauce such as sweet and sour or Thai sweet chili. Enjoy!
3 small zucchini cut length wise
3 Tbsp Italian dressing
1 cup red peppers diced
1 small red onion
1 and one half cup cooked long grain brown rice
1 and one half cups fresh parsley rough chopped
1 quarter cup grated cheese cheese of your choice like Mozzarella, Parmesan, Cheddar
1 cup sausage meat or ground meat of your choice
1. Preheat oven to 350F (175C)
2. Trim stems from zucchini, slice lengthwise. Scoop seeds and put in a bowl.
3. Saute sausage, red peppers, zucchini seeds, onions until cooked then add cooked rice and Italian dressing.
4. Stuff zucchini with cooked mixture using a slotted spoon and place in a baking pan.
5. Pour any left over pan drippings over zucchini, cover with foil and bake.
6. Bake until cooked about 15 minutes, remove foil added grated cheese of your choice return to oven until cheese melted and slightly golden about 5 minutes.
7. Garnish with parsley and serve. Great as an appetizer or as a main dish with rice.
4 large starchy potatoes, peeled and cut into chunks
4 medium parsnips, peeled and chopped into chunks
Salt to taste
1 small peeled onion
1 box frozen chopped organic spinach, defrosted and squeezed dry
2 tablespoons butter
About 1/2 cup milk
1/2 cup heavy cream
Freshly ground black pepper to taste
Freshly grated nutmeg to taste
2 eggs, beaten
1 cup grated Gruyere or Parmesan cheese
Paprika to taste
Ingredients for roasted mushrooms – 2 1/2 pounds mixed mushrooms – when you bring them home, wipe with moistened kitchen towel, stem and slice them, portobellos should be grilled and then sliced. Buttons may be halved, shiitakes, oyster or other mushrooms may be coarsely chopped.
8 to 10 cloves garlic, crushed
Several sprigs fresh thyme
1/2 cup extra-virgin olive oil
DIRECTIONS – Put the potatoes and parsnips in large pot and cover with salted water, bring vegetable to a boil over medium heat 12 to 15 minutes. Drain and return vegetable to hot pot. Grate 3 to 4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. Season with salt, pepper, freshly grated nutmeg to taste. Mash mixture together, taste and adjust seasonings. Add extra splash of milk if the potatoes are too tight. Cool to room temperature, then stir in the beaten eggs and transfer mixture to a casserole. Cover with cheese, sprinkle with paprika. Cool and chill for a make-ahead meal. Preheat oven to 400 degrees F. Put the casserole on a baking sheet and put in the lower third of the oven, bake until hot and golden about 35 to 40 minutes.
Toss the mushrooms with garlic, thyme and olive oil in a medium baking dish. Roast until dark and tender in 400 degree oven about 30 minutes. Remove from oven, stir in the lemon juice and season with salt and pepper to taste. Serve the mushrooms alongside the casserole. RECIPE COURTESY OF RACHAEL RAY
1 large squash or rutabaga
2 medium potatoes
1 large or several small parsnips
1 large carrot
1 large sweet potatoe
1 medium onion
1 can chick peas or lentils (drained and rinsed)
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon freshly chopped rosemary (optional) or dried
3 – 4 cups vegetable broth or water
Preheat oven to 450 F
Cut all vegetable into 1 inch cubes including onion
Add chick peas or lentils
Toss with olive oil, salt and pepper, rosemary if using
Spread in a single layer on a foil lined cookie sheet or roasting pan, do not crowd!
Roast in oven for 30 – 40 minutes until vegetable are getting crispy on the edges but still juicy
Bring 3 – 4 cups of broth or water to a boil in large pot
Remove vegetables from oven and carefully add to boiled hot broth
Press vegetable up against side of pot until they are smashed or use a masher to thicken the stew
Check seasoning to taste and correct if needed
For soup, simply add more broth
Just picked Granny apples
Fresh Swiss Chard
1/4 Cup olive oil
2 Tablespoon lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1 teaspoon garlic finely crushed
Place ingredients in a small jar, shake well and refrigerate until needed. Dressing keeps in fridge for three days
4 cups Kale or Swiss chard thinly sliced or shredded
2 cups Napa, Savoy or Chinese cabbage thinly sliced or shredded
2 stalks celery sliced finely on diagonal
3 or 4 apples with skin on thinly sliced
1/2 cup green pepper match sticks
1/4 cup red or sweet onion finely diced
1/4 cup pumpkin seeds, hazel nuts, almonds or walnut pieces tossed together with ingredients and coated with dressing to serve, eat and enjoy!