Recipes

 
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Applesauce
Arugula and Radicchio with Feta and Dates
Arugula Salad with Carmelized Onions, Goat
  Cheese and Candied Walnuts
Asian Cabbage Slaw
Asparagus with Cheese and Eggs, Italian Style
Asparagus with Chicken or Beef and Black Beans
Asparagus with Fried Eggs and Cheese
Asparagus with Lemon and Balsamic Vinegar
Basic Eggplant Salad
Belle Rita's Roasted Tomato Sauce

Berry Cobbler, Hickory Dell Farm
Blueberry Struesel Coffee Cake
Braised Red Cabbage
Braised Fennel
Broccoli Raab Pasta
Bruschetta
Caponata
Catalan Spinach
Charred Tomatillo Guacamole
Cheese Ravioli with Pea Tendrils
Chicken with Green Garlic

Confetti Gazpacho
Cold Asparagus Chinese Style
Creamed Vegetable Soups
Creamy Curry Carrot Soup
Eggplant Parmesan
Eggplant with Onion and Tomato
Eggplant with Peppers
Gazpacho
Ginger and Honey Baby Back Ribs
Gingered Rhubarb with Vanilla Ice Cream
Green Beans with Charred Onions
Grilled Chicken
Hickory Dell Lower Fat Pesto
Israeli Potato Salad
Mashed Potatoes
Martha's Blueberry Cake
Moroccan Carrots
Nectarine-Raspberry Crisp with Spiced Oatmeal Crumb Topping
Olive Oil Mashed Potatoes with Spinach and Basil
Peach and Red Pepper Relish
Peach Barbeque Sauce
Potato Kugel (Baked Potato Pudding)
Potato/Parmesan Stuffed Roasted Onions
Prassa (Leeks)
Quick Summer Squash
Raspberry and Goat Cheese Appetizer
Roasted Asparagus
Roasted Tomato Sauce, Hickory Dell Farm
Sauteed Kale with Sesame Seeds
Savory Onion Kugel
Sesame Noodles
Sesame Oil Salad Dressing
Shakshouka
Sliced Baguette with Radishes and Anchovy Butter
Smoked Gouda and Caramelized Onion Quesadillas
Spaghetti Squash and Garlic
Spaghetti Squash Salad
Spaghetti Squash with Honey
Spicy Thai Cucumber Salad
Steamed Asparagus
Stir-Fry of Asparagus and Cashews
Stir Fry of Three Cabbages
Strawberry-Rhubarb Shortcakes
Summer Pudding with Blueberries & Raspberries
Swiss Chard Cheese Casserole
Swiss Chard with Olives and Lemons
Vegetable Quiche
Zucchini Bread
Zucchini Breakfast Casserole
Zucchini Relish

Applesauce

 

Time for homemade applesauce. Nothing could be easier. If you don’t have a food mill consider buying one
or better yet, buy a chinois and pestle. A chinois is cone shaped, it has a stand, and the pestle pushes the
apples through all the holes in no time. A friend gave me one and I thought that it couldn’t possibly be as
good as the food mill. Was I surprised. My cooked apples are applesauce in seconds!

Use apple seconds. There is no reason to use perfect apples for applesauce. You can mix varieties or not.

Wash and cut apples into halves or quarters, (you don’t have to peel them.) Put into a pot with a tiny amount
of water on the bottom to keep them from scorching when they begin to cook. Cover pot. Cook until mushy.
Turn off heat. You can put them into the food mill or chinois now (over a bowl of course), or wait until they
cool off some. Add sugar (or not) and cinnamon, and you have applesauce. This freezes beautifully.

Arugula & Radicchio with Feta & Dates

(if you don’t have dates, use raisins)

2 T fresh lemon juice
½ cup extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
½ cup pitted dates
¼ lb. baby arugula (8 cups)
1 (3/4lb) head radicchio, torn into bite-size pieces (6 cups)
3 oz. crumbled feta (1/2 cup)

Whist together lemon juice, oil, salt, and pepper in a bowl until combined well

Halve dates lengthwise and thinly slice crosswise
Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.

Arugula Salad with Carmelized Onions

ARUGULA SALAD WITH CARAMELIZED ONIONS, GOAT CHEESE, AND CANDIED WALNUTS

CARAMELIZED ONIONS
2 T. olive oil
1/1/4 # red onions, thinly sliced
2T balsamic vinegar
CANDIED WALNUTS (or buy them at our market)
1/3 cup packed golden brown sugar
1/4 cup water
2T butter
pinch of salt
1 1/2 cups walnut halves

CROUTONS
4 cups 1/2” cubes crustless country bread (like Arnold’s)
3T extra-virgin olive oil
3T balsamic vinegar
10 oz. arugula
8-10 oz. soft goat cheese

Onions--heat oil in heavy large skillet over medium high heat. Add onions.
Saute until golden, about 18 minutes. Remove from heat. Sprinkle with
vinegar, stir to blend, season with salt and pepper.

Candied Walnuts--Combine first 4 ingredients in another heavy large skillet.
Bring to boil, whisking. Boil 1 minute. Add walnuts, stir. Toss until syrup
forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and
quickly separate nuts with forks. Cool. Can be made ahead.

Croutons--Preheat oven to 350 degrees. Place bread cubes in large bowl.
Drizzle with oil tossing constantly to coat evenly. Scatter cubes in single
layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake until
crisp stirring occasionally, about 15 minutes. These also can be made
ahead.

Salad--Whisk oil and vinegar in small bowl. Season dressing with salt and
pepper.

Place arugula in very large bowl. Drop in onions tossing to distribute
evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to
coat lightly.

Asian Cabbage Slaw

This recipe is an adaptation for cabbage of Thai green papaya salad (som tam) and makes a refreshing 
and fat-free alternative to mayonnaise-based salads (not that there’s anything wrong with mayonnaise!).


 1/2 to 1 head cabbage, shredded
 1 carrot, grated
 2-3 cloves garlic, minced
 1 small hot red or green chili, minced
 1 bunch cilantro, chopped
 Thai basil, spearmint (optional)
 1-2 scallions, chopped
 ¼ cup roasted shelled peanuts, ground or chopped fine
 Juice of 1 lime
 2 Tbsp light colored vinegar
 2 Tbsp sugar
 1 tsp salt
 1 Tbsp fish sauce (optional)
Mixed thinly sliced cabbage and grated carrot in a large bowl with the garlic, chili, cilantro and other herbs if 
using.  Add the lime juice, salt, sugar, vinegar and fish sauce and stir well (the volume of salad should 
decrease within minutes as the cabbage sheds its liquid).  Refrigerate until needed.  Just before serving 
garnish with the ground peanuts and chopped scallion.

Asparagus with Cheese & Eggs Italian Style


1 pound asparagus, cleaned and cut into 2 inch pieces.

1/2 stick butter

1/2 cup freshly grated Parmesan cheese

Salt and pepper

6 eggs, beaten

Blanch and drain the asparagus, being careful not to overcook it. In a bowl toss the asparagus with the 
butter, cheese, and salt and pepper. Remove to a platter and keep warm. Scramble the eggs (don’t 
overcook) and cover the asparagus with the eggs. Serve quickly!

asparagus w/chicken or beef
& black beans


1 1/2 pounds asparagus, cleaned

1/2 pound boneless chicken breast or thigh, or 1/2 pound beef flank steak sliced thin across the grain

3 T light soy sauce

1/2 teaspoon (or more) grated fresh ginger

2 Tablespoons dry sherry or Chinese rice wine

1 Tablespoon corn starch

3 Tablespoons peanut (or other neutral oil, not olive)

2 cloves garlic (or more if you like garlic) sliced thin

1 Tablespoon fermented black beans, rinsed (or you can purchase black bean with garlic paste in a jar at 
one of the stores and use about 1 T of that. Keep jar in refrigerator.

1/4 Cup chicken broth (canned or homemade)

Slice the cleaned asparagus diagonally into 1/4 “ pieces. Set aside. In a small bowl marinate the chicken or 
beef in 2 T of the light soy sauce, ginger, sherry or rice wine and the cornstarch. Mix well and let sit for 15 
minutes.

Heat a wok or large frying pan and add the oil. The oil should just begin to smoke. Quickly lay the meat on 
one side in the pan. Do not turn, but cook over high heat for a moment until the one side begins to brown. 
Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan.

Heat the pan again and add the garlic. Mix for just a moment and add the black beans or black bean paste. 
Mix for another moment and add the asparagus. Toss for a few seconds and then add the remaining soy 
sauce, salt, and sugar. Mix just until tender, about 5 minutes. Add the meat and chicken broth. Stir to make a 
sauce. Serve immediately.

YOU CAN ALWAYS ADD MORE SEASONINGS IF THIS ISN’T ENOUGH. YOU CAN MAKE IT SPICY BY 
ADDING RED PEPPER PASTE OR FLAKES.

Asparagus with Fried Eggs and Cheese

1# fresh asparagus
1/2 tablespoon butter
1/2 tablespoon olive oil
4 large eggs
salt and freshly ground black pepper to taste
1/4-1/2 cup grated Parmesan or Pecorino cheese

In a wide pot, bring several inches of water to a boil. While the water heats, snap off the fibrous ends of the 
asparagus spears. Cook the asparagus in the boiling water for 5-8 minutes, until just tender.


While the asparagus cooks, heat the butter and olive oil in a heavy skillet. Crack the eggs into the skillet. 
Cover and cook until the whites are firm and crisp around the edges and the yolks are partially cooked, but 
not hard-set. Arrage the hot asparagus on warmed serving plates, top with  the fried eggs, and sprinkle with 
salt, pepper, and grated cheese. Serve immediately.

From “Moosewood Restaurant Cooks at Home” by The Moosewood Collective.

Asparagus with Lemon and Balsamic Vinegar


Line a pan with heavy-duty foil. Put a little olive oil, balsamic vinegar, and lemon juice on foil. Take 
asparagus spears and put into a HOT pan that you have drizzled a little olive oil into. Don’t use a non-stick 
pan. Cook asparagus until it’s a little brown and slightly bendable about 6 or 7 minutes. Put asparagus onto 
foil with oil, etc. wrap up. Place on another piece of foil and wrap up. Turn over a couple of times, leave in foil 
about 5 minutes. Unwrap and serve with shaved Parmesan cheese.

Basic Eggplant Salad

About 2 pounds large dark eggplants
¼ cup olive or sunflower oil
lemon juice or white vinegar, according to taste.
Salt and freshly ground black pepper
Garlic, crushed, then chopped (optional)

Roast the eggplant either on a barbecue (charcoal or gas) and allow it to blacken until soft inside. You can 
also place it over a gas flame on top of the stove where it makes a bit of a mess as its liquid drips but it still 
emits a smoky flavor. Otherwise it can be placed under a broiler. Remove from heat.

Place eggplant on a cutting board and using a sharp knife, slit it open and tilt the board over a sink to allow 
the liquid inside to run off. When the eggplant is cool enough to handle but still warm, use the knife to 
remove the peel and seeds.

The consistency of the salad depends on the method used for pulping the eggplant. Mashing it with a fork 
or pressing it through a potato masher results in a thick, pulpy mixture. Placing it in a food processor makes 
a smooth puree. When the eggplant is mashed put it in a bowl and add the oil slowly while stirring, 
blending it in well. Add the lemon juice, pepper, and salt to taste. Lots of garlic can be added to make a dish 
that is called “caviar of the poor.”

BelleRita's Roasted Tomato Sauce

Tomatoes
Olive oil
Kosher salt
Basil

Wash tomatoes, cut in halves or quarters. Place on cookie sheet that has sides. Sprinkle olive oil over 
tomatoes, doesn’t matter how much, but not too much. Sprinkle salt over all. Place in 400 degree oven and 
roast for an hour or more. You can stir them around during the roasting. They don’t have to be dry, but you’ll 
be able to tell when they’re at the doneness that you want.

Take fresh basil leaves and place on top of roasted tomatoes after you take them out of the oven, stir 
around so that the basil wilts some. When the tomatoes have cooled, puree either in food processor, 
blender, or use immersion blender.

30# of tomatoes will make about 7-8 quarts of sauce. This is a good sauce either by itself, or the beginning 
of another sauce. It freezes very well.

Hickory Dell Berry Cobbler

½ cup butter
¾ cup sugar
1 cup flour
2 tsp. baking powder
½ cup milk
4 cups blueberries, raspberries or any mixed berries
1/2 cup Raspberry Preserves

Preheat oven to 350.

While oven preheats, melt butter in a 2½ qt. baking dish in the oven, then set aside.

Combine flour, ¾ cup sugar, baking powder. Add milk & stir just until blended.

Spoon batter over butter in dish. Do not stir.  

Combine fruit and preserves. Spoon over batter. Do not stir.

Bake until fruit is bubbly and dough has traveled to top and is golden brown, 45-55 min. Serve warm.        
(can use a mixture of fruit and/or other preserves)  

 

 

 

 

Blueberry Streusel Coffee Cake

2 ¾ CUPS FLOUR
1 ½ TEASPOONS BAKING POWDER
1 ½ TEASPOONS BAKING SODA
1 TEASPOON SALT
¾ CUP SOFTENED BUTTER
1 CUP GRANULATED SUGAR
3 EGGS
1 PINT SOUR CREAM
2 TEASPOONS VANILLA
¾ CUP LIGHT BROWN SUGAR
¾ CUP CHOPPED NUTS
1 TEASPOON CINNAMON
2 CUPS BLUEBERRIES

Combine flour, baking powder, soda, and salt. Set aside. Cream butter and granulated sugar with electric 
mixer. Add eggs one at a time, beating well. Add flour mixture alternately with sour cream and vanilla to 
batter. Combine brown sugar, nuts, and cinnamon for streusel and set aside ½ cup. Toss the remainder in 
with the blueberries. Spread one third of batter in a 10” greased and floured tube pan. Sprinkle with half of 
the berry mixture, then spread another third of batter and sprinkle with remaining berry mixture. Top with 
remaining batter. Sprinkle on ½ cup reserved streusel. Bake at 350-375 degrees for 60-65 minutes. Cool 
10 minutes before trying to remove from pan.

From The New England Inns Cookbook, Cleftstone Manor, Bar Harbor, Maine

Braised Red Cabbage

This recipe is another one that depends on your tastes. If you like things sweeter, add more 
sugar. If you like things tangier, add more vinegar. Use a large skillet with a cover for this.

Red cabbage
Onions
Apples or applesauce
Apple cider vinegar
Brown sugar
Salt

Sauté one or two medium onions in a little oil until soft. Meanwhile shred cabbage or cut into 
smallish pieces. Add to pan and stir. Add two or three peeled cut up apples, or some 
applesauce. Start with a couple of large spoonfuls of applesauce and go from there. Add 
some cider vinegar, brown sugar, and salt to taste. Stir and cover. This takes quite a while to 
cook, so don’t plan on making this in ten minutes for your supper that night. Make it earlier 
so it has plenty of time to have the flavors meld.

Every so often stir and taste. You can add more apples/applesauce/vinegar as you see fit. 
This keeps well.

Enjoy!

Braised Fennel

  Prep time: 5 minutes
  Cook time: 35 minutes

The purpose of the liqueur is to intensify the licorice flavor of the fennel. If you don't have anise-flavored 
liqueur, or are avoiding cooking with alcohol, you can achieve a similar effect by adding a star anise pod to 
the stock when you are braising. If you aren't a fan of the licorice flavor, then just skip this step.

INGREDIENTS
  2 large fennel bulbs, rinsed clean
  4 Tbsp butter
  1 teaspoon salt
  1 teaspoon sugar
  2 Tbsp ouzo, pastis, sambuca or other anise-flavored liqueur
  1/2 cup vegetable or chicken stock
  1/2 cup water
  2 Tbsp chopped fennel fronds
  Zest from 1 orange
  Lemon juice

METHOD
1 Cut the tops off the fennel bulbs, chop 2 tablespoons of the fronds and set aside. Slice the fennel bulbs in 
half, lengthwise, through the core. Slice each half lengthwise into quarters (you should get eight pieces total 
out of each fennel bulb), leaving some of the core attached so the pieces don't fall apart as they cook.
2 Melt the butter in a large sauté pan over medium-high heat and place the fennel pieces in the pan in a 
single layer. Reduce the heat to medium and cook the fennel pieces, without moving them, for at least 2 
minutes. Sprinkle the salt and sugar over the fennel (the sugar will help with caramelization). Check for 
browning, and cook for another minute or two if they're not browned yet. Turn the fennel pieces over and 
brown the other side.
3 When both sides of the fennel are nicely browned, add the ouzo to the pan. Increase the heat to medium 
high. The ouzo should boil down quickly. When it is almost gone, add the stock and water.
4 Bring the liquid to a boil, then reduce the heat down to low, cover the pan and simmer for 15 minutes. 
Remove the cover, increase the heat to high and let the stock cook down until it is a glaze. Add the fennel 
fronds and most of the orange zest and combine gently.
5 Serve garnished with the rest of the zest and a few splashes of lemon juice.
Yield: Serves 4.

Broccoli Raab Pasta

1 LARGE ONION
6-8 CLOVES GARLIC
2 BUNCHES BROCCOLI RAAB
RED PEPPER FLAKES
SALT
½ TO ¾ POUND PASTA
RED WINE VINEGAR
PECORINO ROMANO CHEESE

Peel and thinly slice the onion. Smash, peel and thinly slice the garlic. Wash the broccoli raab, removing the 
heavy stems and chop the leaves and sprouts coarsely. Put a large pot on to boil.

Liberally cover the bottom of a sauté pan with the olive oil and sauté the onion over high heat. When the 
onion has begun to wilt and brown then add the garlic and pepper flakes to taste, and salt. Toss briefly then 
add the broccoli raab and a splash of water. Lower the heat and cook until tender, stirring or tossing 
frequently. Meanwhile, cook the pasta. Taste the broccoli raab for seasoning and add a generous amount of 
extra virgin olive oil and a splash of red wine vinegar. Toss with the freshly cooked pasta and garnish with 
the cheese.

Bruschetta

BASIC BRUSCHETTA—CUT ITALIAN OR FRENCH COUNTRY-STYLE BREAD (BERKSHIRE’S BAGUETTE 
IS PERFECT) INTO ¾” thick 3-4” long slices. Toast on both sides over a charcoal fire or under the broiler 
until barely golden and still supple, not hard. While still warm, rub one side of each slice with the cut side of 
a lightly crushed garlic clove half.  Place the toasts garlicked side up on a platter and drizzle each slice with 
1-1/2 teaspoons of the best olive oil you have.

You can serve it as is, or put on a topping. Figure 1-2 per person.

1. Roma tomatoes, seeded and diced, mixed with olive oil and balsamic vinegar, sprinkled with shredded 
basil over the top.

2. A mix of tomatoes, red onion, green pepper, basil, balsamic vinegar and olive oil, sprinkled with chopped 
parsley.

3. A toss of chopped vegetables—tomatoes, black olives, green olives, red onion, parsley, lemon juice, and 
crushed garlic.

4. Tomatoes, cucumber, red onion and minced oregano, basic and garlic seasoned with black pepper.

5. A mix of chopped tomatoes, garlic, basil, Italian parsley, oregano, salt and black pepper.

6. Any other topping that you’d like. Be creative.

Caponata

Eggplant
Onions
Tomatoes
Capers
Olives—Greek or Italian, not the canned California type
Celery
Vinegar
Sugar
Salt/pepper
Olive oil

Cut up eggplant, you can leave the skin on, and sauté with onions and celery in olive oil until the onions are 
wilted. Add tomatoes, either a can of diced, or some fresh ones. Cook for awhile until you think this mixture 
is done then add some vinegar (I like wine vinegar) and a dash of sugar, the capers and olives. Cook for 
awhile longer and fix seasonings if you like. You can add fresh basil also. This is a guideline, but any way 
you do it it will be delicious. Serve cold or at room temperature.

Catalan Spinach

From Fresh From the Farmers’ Market Cookbook By Janet Fletcher

1 tablespoon dried currants
2 tablespoons pine nuts
2 bunches fresh spinach, about 2 pounds
3 tablespoons extra virgin olive oil
1 large garlic clove, minced
3 dried apricots, cut into small pieces
salt and freshly ground black pepper

Place currants in a small bowl with warm water to cover and let stand 30 minutes to soften, then drain.

Preheat oven to 325 degrees F. toast pine nuts on a baking sheet until they are golden brown and fragrant, 
12-15  minutes.

Wash spinach well in a sink filled with cold water. Remove and discard thick stems, and drain leaves in a 
colander. Repeat when necessary to remove all grit and drain again. Place spinach in a large pot with just 
the water clinging to the leaves. Cover and cook over moderate heat, stirring occasionally, until leaves are 
just wilted, about 3-5 minutes.  Drain in a sieve under cold running water. Squeeze between your hands to 
remove excess moisture.

Heat olive oil in a 10 inch skillet over moderate heat. Add garlic and sauté until it colors slightly, about 2 
minutes. Add spinach, tossing to separate the leaves and coat them with oil. Add currants, pine nuts and 
dried apricots. Toss to distribute evenly. Season with salt and pepper. Cook, stirring occasionally, until 
spinach is hot throughout, 2-3 minutes. Serve immediately.

Charred Tomatillo Guacamole

6 or 7 tomatillos, husked and rinsed
one small red onion finely chopped
3 or 4 serrano chiles, seeded (optional) and finely chopped or some hot chili flakes
½ cup finely chopped fresh cilantro
1 tsp. salt
black pepper
2 large California (Hass) avocados

Preheat broiler. Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are 
charred, 7-10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.
Combine onion, chiles, cilantro, salt and pepper in a large bowl. Add tomatillos, mashing with a fork to form 
a coarse paste. Pit and peel avocados to mixture and continue mashing until incorporated but still chunky. 
Chill or serve right away

Cheese Ravioli with Pea Tendrils

One package fresh cheese ravioli
1 T olive oil
1 T butter
3-4 cups pea tendrils, chopped
1 garlic clove, or more
¼ tsp. red pepper flakes, or more
freshly grated Parmesan cheese

Boil ravioli and drain. Saute garlic and pea tendrils in olive oil and butter, when softened add red pepper 
flakes. Mix with ravioli and top with cheese.

Chicken with Green Garlic

1 large chicken cut up
2 T butter
2 T olive oil
salt and pepper
1 CUP water
3-5 stalks green garlic
1 ¼ CUPS white wine
1 ½ CUPS chicken stock.

Brown chicken pieces in pan with oil and butter. Remove, and pour off excess fat. Clean and chop green 
garlic, cook in water in same pan about 10 minutes until water is just about gone. Puree in blender and set 
aside. Put chicken back in pan on high, add wine and water and turn heat to low, cover and simmer until on 
done about 25 minutes. Remove chicken, add garlic puree and reduce sauce until slightly thickened and 
pour over chicken and serve.

Confetti Gazpacho

This is made similarly to the red gazpacho that I make. It has a yellow base and the other colors are mixed 
in. Very pretty. As with the red, only make this when everything is native. I use my food processor for this.

Yellow or orange tomatoes
Red tomatoes
Cucumber
Yellow peppers
Red onions
Garlic
Olive oil
Vinegar
Salt
Pepper
Hot pepper flakes or fresh hot peppers

As with all soup you put in more or less of what you like or don’t like.

1. Puree yellow or orange tomatoes, add the garlic to some of the tomatoes that you puree so that it is finely 
ground.
2. Chop cucumbers, yellow peppers, red onions, and red tomatoes, add to yellow puree. (Use pulse on 
processor.)
3. Add olive oil and either white, rice, or wine vinegar to taste. The wine vinegar is a little more pungent than 
the white or rice. Add salt and pepper to taste.
4. If you like things spicy, chop up the fresh hot peppers with the other vegetables, or add some Tabasco 
sauce or red pepper flakes. Remember that hot intensifies as the dish stands, so don’t use too much; you 
can always add more at the table.
5. Chill for HOURS. You can even add some ice cubes when you serve it to make it even colder. You may 
have to adjust the seasoning after it has chilled.

This is a little milder than the red gazpacho that I make.

Cold Asparagus, Chinese style

Clean the asparagus and leave it whole. Bring a pan of water to a boil and add about 1 T of cooking oil to 
keep the color. Blanch the asparagus for about 4 or 5 minutes, then plunge into cold water. Drain and chill. 
Serve with sesame oil salad dressing.

Creamed Vegetable Soup


Don’t use eggplant, or green beans, but almost anything else goes. Remember that you don’t have to be 
exact when making soup. If you like onions, use a lot of them; if you aren’t fond of them, use less. You can 
add milk or cream to these, or if you want them without that’s also fine.

If you can make your own chicken or beef stock, that is best. Otherwise use a good canned broth like 
College Inn, (don’t use their low fat (they’re really all low-fat) because it has no taste) or a good bullion cube 
like Knorr. You can use a good vegetable broth of bullion cube also if you want this vegetarian.

If you want your soup thicker, cook some peeled potatoes with your vegetables. Puree everything together 
and it will be thicker.

INGREDIENTS: onions, butter or vegetable oil, vegetable of your choice, cut up, chicken/beef/vegetable 
broth, cream or evaporated skim milk, herbs or spices of your choice. Italian seasonings go well with 
tomatoes, marjoram or dill with summer squash, curry with many things. Salt and pepper.

Saute onions in butter or oil until soft. Add vegetables and broth, cook until soft. Cool. Put into blender and 
puree until smooth. Pour back into pan and add herbs or spices and milk or cream. If you must use skim 
milk use only the evaporated kind since it does give the soup some body. Check your seasonings.

Many soups like this such as summer squash, zucchini, tomato, cucumber can be eaten cold as well as 
warm. All soup benefits from sitting awhile before being eaten.

Creamy Curry Carrot Soup

2 T. butter
2-3 tsp. curry powder
1 tsp. salt
1 medium onion, finely chopped
4 medium carrots, grated
3 14 ½ oz. cans chicken broth, divided (or homemade) a little more than 5 cups
2 cups cooked long grain rice
1 cup whipping (heavy) cream

Melt butter in a large pot over medium-high heat. Add curry powder and salt, cook stirring constantly for 30 
seconds. Add onion and carrot, cook for 7-9 minutes stirring frequently.

Transfer onion mixture to a blender or food processor. Add one can of broth and blend briefly (don’t puree). 
Return mixture to pot, stir in remaining 2 cans broth and rice. Heat over medium-high heat until hot, about 5 
minutes. Remove from heat, stir in cream and serve.

Eggplant Parmesan

Slice eggplant about ¼” thick. Season some flour, (salt, pepper, garlic, Italian seasoning or basil) mix up 
some eggs, and season some breadcrumbs. Dip the eggplant into the flour, then the egg mixture, then the 
breadcrumbs. Set on a rack to dry for about 10-15 minutes. Meanwhile preheat your oven to 400-degrees. 
Using a cookie sheet that has sides, pour a thin layer of olive oil in the pan. Put into the oven for about 10 
minutes. Lay the eggplant on the cookie sheet and turn over when one side is golden brown. Repeat. 
Remove from oven and continue with your recipe.

Eggplant with Onion and Tomato

1 portion basic eggplant salad
2 T dried onion, or 3 T chopped scallions
2 tomatoes seeded and chopped
parsley
garnish with black olives

Mix eggplant with remaining ingredients. Serve on a platter with black olives.

Eggplant with Peppers

1 portion eggplant salad
4-5 red peppers, peeled, deseeded, and roasted, or 2-3 hot or sweet green peppers, peeled, seeded, and 
chopped
salt and pepper
1 T white vinegar

Add remaining ingredients to eggplant salad

Gazpacho

There are many versions of gazpacho. Look it up on the Internet and you will see what I mean. It is a liquid 
salad. I only make it in the summer when ALL of the ingredients except for the vinegar, olive oil, salt and 
pepper are native.  As with all soup, amounts will vary depending on the size of the pot, what ingredients you 
favor, and how many people you are cooking for. I like lots of flavor so my soup is more vinegary than 
someone else’s might be. As Julia Child always said, Bon Appetit!

Tomatoes
Green or red peppers
Cucumbers
Onions
Garlic
Hot peppers if desired to give it a little kick
Red wine vinegar
Extra virgin olive oil
Salt and pepper

Some recipes call for tomato juice. I use my food processor to make this, so I puree cut up tomatoes rather 
than juice and dump them into a pot or big bowl. Next I pulse the remaining vegetables so that they are 
finely chopped, but not pureed. I then chop some more tomatoes and add those. Then the vinegar, olive oil, 
salt and pepper to taste. You may adjust the seasonings after the soup has chilled. Serve very cold. Don’t 
make enough to last several days; make new batches. Sometimes ice cubes are added just before serving 
to make it even colder.

Ginger and Honey Baby Back Ribs


RIBS AND MARINADE—
2 2 ¼ to 2 ½ pound baby back pork rib racks cut into 6-7 rib sections
¼ cup chopped peeled fresh ginger
6 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons fish sauce (such as nam pla or nuoc nam) you can get this in Asian grocery stores

DIPPING SAUCE
6 teaspoons kosher salt, divided
6 teaspoons ground white pepper, divided
3 large limes, halved

RIBS AND MARINADE: Place rib racks on work surface. Using small sharp knife carefully pry papery 
membrane off underside of each rib section (be careful, they can be slippery.) Place ribs on large rimmed 
baking sheet.

Combine ginger, garlic, sugar, 1 T salt, and black pepper in processor and puree to blend well. Add honey, 
soy sauce and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 
2T marinade per side for each rib section.) Cover with plastic wrap and refrigerate at least 4 hours. Can be 
made one day ahead. Keep chilled.

DIPPING SAUCE: Place each of 6 very small bowls on each of 6 small plates. Place 1 tsp. salt and 1 tsp. 
ground white pepper in neat mounds side by side in each bowl, the place one lime half on plate next to 
each bowl.

Spray grills rack with nonstick spray. Prepare barbecue (medium heat). Spoon any juices from baking sheet 
with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack. Grill ribs, 
uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through about 8 minutes 
longer per side.

Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. Have each 
person squeeze lime half into salt and pepper and mix. Dip ribs into sauce.

Bon Appetit, July 2009

Gingered Rhubarb with Vanilla ice Cream

Can be prepared in 45 minutes or less

Makes use of a microwave.

1 1/4 pounds rhubarb, trimmed and cut into 3/4” pieces (about 3 cups.)
1 T fresh orange juice
1 T minced peeled fresh gingerroot
1/3 cup sugar, or to taste
1 T unsalted butter
vanilla ice cream as an accompaniment
fresh mint sprigs for garnish

In a microwave-safe 2 quart dish combine the rhubarb, orange juice, gingerroot, sugar and the butter, cover 
the dish with microwavable-safe plastic wrap, leaving one corner uncovered, and microwave the mixture at 
high power (100%) for 5 minutes. Stir the mixture and microwave it, covered partially, for 2 minutes, or until 
the rhubarb is tender. Let the mixture cool slightly, serve it with the ice cream, and garnish it with the mint. 
Can also be served as a compote.

Green Beans with Charred Onions

From: “Molto Gusto: Easy Italian Cooking”
Kosher salt
1 pound young green beans or haricots verts
2 medium sweet onions
1 ½ Tablespoons balsamic vinegar
1 ½ tablespoons orange juice
2 Tablespoons extra virgin olive oil
sea salt

Bring 4 quarts of water to a boil in a large pot and add 2 T kosher salt. Add the beans and blanch until crisp-
tender, 3-5 minutes. Drain the colander and cool under cold running water, drain well.
Halve the onions lengthwise and trim off the ends. Cut lengthwise into ½” wide slices. Heat a dry 12” sauté 
pan over medium high heat until very hot. Add the onions and sauté until charred in spots but still crunchy, 4-
6 minutes. During the last minute or so, add the beans, stirring and tossing to warm them through. Transfer 
the beans and onions to a large bowl.
Whisk the vinegar, orange juice, and oil together in a small bowl. Pour over the beans and onions, tossing 
to coat. Let stand for at least 10 minutes, or up to 1 hour before serving.

Grilled Chicken

From “Into the Vietnamese Kitchen” by Andrea Nguyen

¼ tsp granulated sugar
½ tsp salt
1 ½ tsp black pepper
1 T fish sauce
1 T fresh lime juice
2T canola or other neutral oil
2 3/4ths pounds chicken thighs.

In a bowl large enough to accommodate the chicken, combine all ingredients except the chicken and mix 
well. Add chicken and use your fingers to massage marinade into the meat, distributing the seasonings as 
evenly as possible. Marinate at room temp. for at least 30 minutes, or refrigerate for 2 hours. You don’t have 
to be exact with these measurements.   
Prepare a medium-hot charcoal fire or preheat a gas grill to medium.

Place chicken on grill rack and cook, turning every 5 minutes until browned on both sides, with clear juices. 
If necessary, transfer meat to a 400 degree oven to finish cooking. You are looking for an internal 
temperature of approximately 165 degrees.

Hickory Dell Lower Fat Pesto

4 Cups Basil Leaves
6 - 12 cloves Garlic
¼ to 1/3 cup Olive Oil
1/3 cup Parmesan Cheese, freshly grated
¼ cup Romano Cheese, freshly grated
½ cup pine nuts, lightly toasted
1 tsp. Dill Vinegar or Lemon Juice

In food processor, chop basil, add garlic and chop again. Add a little oil, through processor top, while 
blending. Add cheese and pine nuts (can reserve half to mix in by hand if desired) and blend. Add vinegar or 
lemon. Add oil to desired consistency.

Add to one pound of hot pasta. Sprinkle with nuts, if reserved. Serve with additional grated cheese if desired.

To freeze, fill containers with pesto mixture and tamp down. (jars with 3-4 inch openings work well) Pour a 
small amount of oil on top and add a drop of vinegar (dill or other flavor). Cover and freeze

israeli Potato Salad

4 POTATOES, COOKED AND PEELED
1-2 SPICY GREEN PEPPERS
1 CLOVE GARLIC, CRUSHED
JUICE OF ONE LARGE LEMON
1/3 CUP HIGH-QUALITY OLIVE OIL
SALT TO TASTE
½ CUP CHOPPED PARSLEY OR MINT LEAVES (OPTIONAL)
2 GREEN (SCALLIONS0 ONIONS, CHOPPED, OPTIONAL

DICE THE POTATOES OR SLICE THEM FAIRLY THINLY. REMOVE THE STEM AND SEEDS OF THE 
PEPPER AND CHOP. MIX IN ALL THE OTHER INGREDIENTS. IF USING PARSLEY AND GREEN ONIONS, 
ADD MORE OLIVE OIL AND LEMON JUICE.

Mashed Potatoes

These are so simple, you should never used boxed potatoes. Peel potatoes, cook in boiling salted water 
until you can put a knife into them easily. Drain. Mash with a potato masher, then put into a mixer and whip 
until they are the texture you like adding butter, milk or cream along the way. You may need a little more salt. 
You can cook carrots along with the potatoes and mash them together, it’s pretty.

If you use red potatoes, you might want to use the skins and then you have “smashed” potatoes.

My family likes lumpy potatoes, so I almost never use the mixer.

Martha's Blueberry Cake

½ cup butter
2 cups granulated sugar
3 eggs
3 ½ cups flour
½ teaspoon salt
2 teaspoons baking powder
1 cup milk
3 cups blueberries, floured (fresh if possible)

½ cup brown sugar
1/3 cup flour
½ teaspoon cinnamon
¼ cup butter

Cream together the butter and granulated sugar. Add the eggs, beating after each. Combine 3 ½ cups flour, 
salt and baking powder and add alternately with milk to creamed mixture. Stir in blueberries and pour batter 
into a greased and floured 10” tube pan. Mix together brown sugar, 1/3 cup flour, cinnamon, and butter and 
sprinkle over batter. Bake 1 hour and 20 minutes at 350 degrees

Moroccan Carrots

18-24 BABY CARROTS WITH ¼” STEM ATTACHED, SCRUBBED AND HALVED LENGTHWISE
1 CLOVE GARLIC, CRUSHED
PINCH OF SALT
¼ TSP. GROUND CUMIN
¼ TSP. PAPRIKA, HOT OR MILD
DASH GROUND CINNAMON
PINCH OF CAYENNE PEPPER
2 ½ TABLESPOONS FRESH LEMON JUICE
¼ CUP OLIVE OIL
1 TABLESPOON CHOPPED PARSLEY.

Combine carrots, garlic and pinch of salt in a large sauté pan. Add water to cover, bring to a boil, and 
simmer briskly over medium eat until tender, 3-4 minutes. Drain and cool to room temperature.

Transfer the carrots to a nonreactive dish large enough to hold them without overlapping too much. Toss 
with the cumin, paprika, cinnamon and cayenne. Add the lemon juice, oil and parsley, toss again and set 
aside to marinate for at least one hour. May be refrigerated for up to 3 days holding out the parsley until just 
before serving.

Nectarine-Raspberry Crisp with spiced oatmeal crumb topping

 

NECTARINE-RASPBERRY CRISP WITH SPICED OATMEAL CRUMB TOPPING

TOPPING

¾ cup all purpose flour
¾ cup quick cooking oats
¼ cup sugar
¼ cup packed dark brown sugar
¼ teaspoon (generous) ground cinnamon
¼ teaspoon salt
½ teaspoon (generous) cardamom
6 tablespoons (3/4 stick) unsalted butter, melted and cooled slightly

FRUIT MIXTURE

2 pounds nectarines, halved, pitted, cut into ¾” thick slices (about 5 cups) you can also use peeled peaches
1 ½ pint fresh raspberries
¼ cup sugar
2 tablespoons cornstarch
vanilla ice cream

Mix flour, oats, sugar, brown sugar, cinnamon, salt and cardamom in medium bowl. Add melted butter and 
rub in with fingertips until mixture comes together in small clumps. You can do this one day ahead. If you 
don’t have or don’t like cardamom, use nutmeg.

Position rack in center of oven and preheat to 375 degrees F. Butter an 11 x7x2” glass baking dish. (If you 
don’t have that size, use something close in size). Combine fruit, sugar and cornstarch in large bowl; toss 
to blend. Transfer mixture to prepared baking dish. Sprinkle topping evenly over fruit. Bake until fruit mixture 
is bubbling thickly and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve warm with ice 
cream.

From bon appetit, July 2008

Olive Oil Mashed Potatoes with Spinach and Basil

4 pounds Yukon Gold (or another good mashing potato), peeled, cut into cubes
7 tablespoons extra virgin olive oil, divided
6 T (or more) chicken broth
kosher salt
6 oz. spinach
1 cup (packed) basil leaves

Boil potatoes in large pot of salted water until tender, 15-20 minutes. Drain. Return to pot. Stir over low heat 
until excess moisture evaporates, 1-2 minutes. Using potato masher, mash warm potatoes. Mix in 6 
tablespoons oil and 6 tablespoons chicken broth and stir to blend. Season to taste with coarse salt and 
freshly ground black pepper.

Heat 1 T. of oil in heavy large skillet over medium-high heat. Add spinach and toss one minute. Add basil 
leaves and toss until wilted, 1-2 minutes longer. Transfer mixture to sieve set over bowl. Drain well.
(potatoes and spinach mixture can be made 2 hours ahead; let stand separately at room temperature.)

Re-warm potatoes, adding more broth to moisten as needed. Stir in spinach mixture.

Peach and Red Pepper Relish

(Courtesy of Jan Cartier)

2 Hot red peppers
12 sweet red peppers
12 large peaches, peeled & chopped
1 cup wine vinegar
2 lemons cut in half, seeds removed

Grind peppers and peaches together until chunky (not too big). Put into large pot with lemons and vinegar. 
Boil 1¼ hours. Remove lemons and add 5 cups sugar and 1 scant tsp kosher salt. Boil ½-3/4 hours. Put in 
hot jars and seal. Serve with cream cheese on crackers. You can also use canned peaches chopped, juice 
drained & reduce sugar to 2-3 cups. It won’t be as good though. This can be frozen. Good with chicken or 
pork.

Peach Barbeque Sauce

1 lb. fresh peaches
¾ cup chopped sweet onion
1 ½ tablespoons minced fresh jalapeno with seeds
1 tablespoon canola oil
¼ cup cider vinegar
¼ cup bourbon
2 ½ tablespoons Dijon mustard
¾ teaspoon light brown sugar
¼ teaspoon chili powder
1/8 teaspoon dry mustard
¼ teaspoon kosher salt

•      Peel peaches and coarsely chop.
•      Cook onion, jalapeno, and a inch of kosher salt in oil in a heavy medium saucepan over 
medium heat, stirring occasionally, until softened, 8-10 minutes.
•      Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, 
until peaches are very tender about 30 minutes.
•      Puree in blender.

From Gourmet Magazine, July 2007

Potato Kugel (baked potato pudding)

This is a savory recipe. I always add more onions because I love onions.

8 medium potatoes
2 medium onions
6 eggs
½ cup salad oil
4 T. flour
1 heaping tablespoon salt
½ to 1 tsp. ground black pepper

Preheat oven to 400 degrees.
In a large bowl mix eggs, oil, flour, salt and pepper, set aside.
Coarsely grate potatoes and onions either by hand or food processor, let sit 3-5 minutes and squeeze out 
excess liquid.
Add to other ingredients.
Bake, uncovered, in a 9x13 pan, for 1 hour or until golden brown on top and a knife inserted in the middle 
comes out clean.

Potato/Parmesan Stuffed Roasted Onions


2 yellow onions (each about 3 inches in diameter), unpeeled
Olive oil for brushing onions
8 ounces red potatoes, (about 2 medium)
1 Tablespoon dry white wine
1 Tablespoon water
2 Tablespoons heavy cream
1 Tablespoon butter
2 Tablespoons fresh grated Parmesan

Preheat oven to 375 degrees. Trim root ends flush with onions (so the will sit upright.) Cut off tops of onions 
1 inch from pointed blossom end and reserve. In a small flameproof baking pan stand onions upright and 
replace reserved tops. Brush onions with oil and roast in middle of oven 1 hour and 15 minutes, or until 
centers are just knife-tender. While onions are roasting, in a saucepan boil potatoes in water to cover 15 
minutes, or until tender, and drain in a colander. Cool potatoes until they can just be handled and peel. 
Return potatoes to pan. Transfer onions to a work surface to cool and add wine, water and cream to baking 
pan. On top of stove cook cream mixture over moderate heat, stirring until brown bits scraped from bottom 
of baking pan are just dissolved and add to potatoes. Leaving outermost layer of each onion inside skin, 
carefully scoop remaining layers out of onion shells with a small spoon and chop. In a small skillet saute 
chopped onion in butter over moderately high heat until golden and add to potato mixture.

Increase oven temperature to 425 degrees.

Mash potato mixture with a potato masher until potatoes are coarsely mashed and liquid is incorporated 
and force through a food mill fitted with a fine disk into a bowl (or if you don’t mind lumpy potatoes, don’t 
bother with this step). Stir in Parmesan and season with salt and pepper. Spoon potato mixture into onion 
shells and replace tops. Onions may be prepared up to this point 1 day ahead and chilled, covered.

In a small baking pan roast onions in middle of oven until heated through, 15 to 25 minutes. Serves 2.

Prassa (leaks)


2 Tablespoons olive oil
6 leeks trimmed of their green tops, washed, cut into 1 inch pieces
1 large onion, chopped
1 clove garlic, minced
1 can (14 ounces) plum tomatoes, drained
1 cup chicken broth
1/2 teaspoon salt
1 teaspoon sugar
Juice of 1 lemon
1 medium potato, peeled, cubed
1 Tablespoon chopped fresh basil or parsley

Heat the oil in a medium saucepan over medium-low heat. Add the leeks and onion. Cook, stirring 
constantly, 4 minutes. Add the garlic, cook 2 minutes longer. Add the tomatoes to the onion mixture. Stir in 
the chicken broth, salt, sugar, and lemon juice. Simmer, covered, 40 minutes. Add the potato to the 
vegetable mixture. Continue to cook, covered until the potato is tender, about 20 minutes longer. If the 
mixture seems too wet, remove the cover, raise the heat, and cook until thickened. Sprinkle with the basil or 
parsley before serving. Serves 4-6.

Quick Summer Squash


It’s squash season, so it’s time to be creative. Take several types of summer squash and either slice them 
or cut them into small chunks. Heat some olive oil in a pan until it just begins to smoke. Throw in some cut 
up garlic, and then the squash. Stir it around every so often, sprinkle with salt and pepper, and you have an 
easy, pretty, tasty dish.

Or take the small squash and slice down the middle lengthwise. Put it into the pan cut side down. Let it get 
slightly brown and blistered and turn it over. Do the same for that side and when it’s tender, serve.

Raspberry and Goat Cheese Appetizer

from Hickory Dell Farm

Toast rounds of French Bread. Spread each with about one teaspoon of goat cheese (garlic and herb is 
yummy!), and one teaspoon of Raspberry Jam or Preserves.

Can also be made with loaves sliced in half before toasting, and then cut to serving pieces after cheese 
and raspberries are applied.

Roasted Asparagus

400-425 degree oven for this recipe. Cut off tough lower stems of the asparagus and discard (but you knew 
this already.) Place in either cookie sheet with sides, or an ovenproof dish that allows the asparagus to 
mostly be in one layer. Drizzle with olive oil, sprinkle kosher salt over, and add lots of chopped up fresh 
garlic. Toss together. Cover with foil, but leave a corner undone, so the asparagus doesn’t steam. Bake for 
about 10 minutes or until a knife pierces the asparagus easily.

Hickory Dell Roasted Tomato Sauce

5 pounds  fresh tomatoes (roma or plum style work best)
3 – 6  cloves garlic
1 tablespoon olive oil
2- 4 teaspoons fresh chopped herbs (basil, rosemary, sage, oregano, parsley) to taste
½ teaspoon sugar
½ teaspoon crushed red pepper flakes
2 tsp. herb or raspberry vinegar

Pre-heat oven to 425 F.  Spray shallow baking pan or roaster with non-stick spray. Cut tomatoes in half and 
place, cut side down in baking pan. Add whole garlic cloves. Drizzle with oil, sprinkle on herbs, sugar and 
pepper. Roast for 60 - 90 minutes, depending on size of tomato. The tomatoes should be a bit charred 
around the edges. Remove from oven and cool for one minute. Put everything from pan into food processor. 
Do in more than one batch if necessary. Process to desired consistency, adding vinegar through pour hole. 
If desired, re-heat and/or add cooked meat or sautéed mushrooms, peppers, onions, or other vegetable. 
Serve over pasta.

To freeze, fill containers and tamp down to remove air bubbles. Cover tightly and freeze.

Thaw in the refrigerator. Reheat in microwave, or add a bit of water if reheating on stove.

This recipe makes about a pint, and multiplies very well. You can roast up to 20 pounds of tomatoes in 
most ovens. Rotate the pans between racks in the middle of cooking time.

Sauteed Kale with Sesame Seeds

1 1/2 cups water
3 bunches kale (about 2 pounds) stems trimmed, leaves chopped
2 tablespoons vegetable oil
3 garlic cloves minced
1/2 teaspoon dried crushed red pepper
1 1/2 tablespoon oriental sesame oil
2 tablespoons sesame seeds, toasted (use frying pan and shake over heat, or use oven. Watch carefully, 
they burn easily)

Bring water to boil in heavy large pot over high heat. Add kale, cover and boil until amost tender stirring 
occasionally, about 4 minutes. Uncover, cook until liquid evaporates, about 3 minutes. (Can be made 4 
hours ahead. Cover; let stand at room temperature.)

Heat vegetable oil in heavy large skillet over medium heat. Add garlic and dried red pepper; sauté 1 minute. 
Add kale, sauté until heated through, about 3 minutes. Transfer to bowl. Drizzle with sesame oil and toss to 
coat. Season with salt and pepper, top with sesame seeds.
(TIP—go to one of our Asian grocery stores in the Forest Park neighborhood to purchase oriental sesame 
oil and sesame seeds.

Savory Onion Kugel


12 or 16 ounces noodles
6 eggs
1 pound cottage cheese or cream cheese
1 cup sour cream
1 stick butter
2 T. poppy seeds
2 or 3 big onions or several smaller ones, yellow, white or red

Saute onions until soft and a little colored in butter. Meanwhile boil noodles until al dente. Drain. Mix eggs, 
cheese, and sour cream together in blender or food processor. Mix with noodles. Add onions in butter and 
poppy seeds. Put into 9 x 13 buttered pan and bake until browned on top, about 45 minutes.

Poppy seeds are optional, but they are a nice addition, they add texture.

Sesame Noodles

Spaghetti or linguini
Tahini
Soy sauce
Asian sesame oil
Vegetable broth
Green onions (optional)
Sesame seeds (optional)

Boil pasta, drain, set aside. Make a sauce with soy sauce, broth, oil, and tahini. Add to noodles. You need 
more than a little sauce as the noodles, even though they are cooked, will absorb the liquid. Then add 
green onions and toasted sesame seeds. If you refrigerate this, bring it to room temperature before serving.

Some people use peanut butter in this instead of tahini. I prefer tahini, but try it both ways to see what you 
like. Also, if you have an Asian store in your city, you can purchase peanut sauce that you can use; it has a 
nice flavor.

Sesame Oil Salad Dressing

2 T light soy sauce
3 T  Asian sesame oil
3 T light salad oil
1/4 cup rice wine vinegar
1/2 teaspoon sugar
ground black pepper to taste.

Blend all ingredients together and toss with cold vegetables

Shakshouka

Fried Peppers and Tomatoes with Eggs

4 T vegetable oil
2-3 hot green peppers
3-4 cloves garlic, peeled and coarsely chopped
4-5 small tomatoes, coarsely chopped
salt to taste
1-2 T hot or sweet paprika, or half of each, according to taste
4 eggs

Heat the oil in a frying pan over medium heat. Chop the pepper coarsely into it, then add the chopped garlic 
and tomato. Turn up the heat and sauté until the tomatoes are soft. Scrape the mixture from the sides of the 
pan into the oil. Sprinkle over some salt, allow the liquids to evaporate somewhat, and mix well. After about 
8 minutes, add the paprika and mix again. Continue to sauté for a further 2 minutes.

Break the eggs one at a time into a small dish. Gently slide each egg into the pan over the tomatoes. With a 
spoon, carefully fold the whites into the tomatoes without breaking the yolks. When the whites have set but 
the yolks are still soft, remove from the heat and serve. Challah is the best accompaniment, but a baguette 
is also fine.

Sliced Baguette with Radishes and Anchovy Butter

½ cup unsalted butter, room temperature
2-3 anchovy fillets, finely chopped
2 tablespoons chopped fresh chives
kosher salt
16 ½” thick diagonal slices baguette
10 radishes (such as French Breakfast), trimmed, thinly sliced on diagonal. Additional chopped fresh 
chives for garnish

Mix butter, 2 chopped anchovy fillets, and 2 T. chives in small bowl, adding one more anchovy fillet to taste if 
desired. Season with salt and freshly ground black pepper. Spread anchovy butter over baguette slice. Top 
each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped 
chives and serve.

Smoked Gouda and Carmelized Onion Quesadillas

6 appetizer servings

2 T butter (1/4 stick)
1 onion, thinly sliced
1 T light brown sugar
¼ teaspoon white wine vinegar (any vinegar is fine as long as it isn’t flavored like raspberry)

1 ½ cups grated smoked Gouda cheese
4 10” diameter flour tortillas
2 ounces sliced prosciutto, chopped (optional)
2 T (1/4 cup) butter, melted

Melt 2 T butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until 
onion is golden brown, stirring frequently, about 25 minutes. Remove from heat, cool to room temperature.

Preheat oven to 350 degrees F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle 
prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese 
mixture. Brush tortillas with some of melted butter.

Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, 
cook quesadillas just until brown spots appear, brush skillet with butter between batches about 2 minutes 
per side. Transfer quesadillas to heavy large baking sheet.

Bake until golden and cheese melts, about 5 minutes. Transfer to work surface. Cut each into 4-6 triangles. 
Serve hot.

Spaghetti Squash and Garlic

2 medium squash
2 T. olive oil
garlic

Prick squash in several places, put on rimmed baking sheet, bake at 400 degrees for about an hour or ‘til 
soft. When cool enough to handle, cut open, remove seeds, scrape out squash. Saute garlic in olive oil and 
add to squash. Add salt and pepper to taste

Spaghetti Squash Salad

1 medium spaghetti squash
6 mushrooms sliced
½ each red and green pepper, julienned
1 can black olives, sliced
2 avocados, peeled and sliced

Vinaigrette
¾ C. light vegetable oil or olive oil or avocado oil
¼ C white wine vinegar
2-3 cloves garlic
1 tsp., oregano, basil, rosemary, dry mustard and Worcestershire sauce
salt and pepper to taste.

Let dressing meld flavors awhile before using.

Spaghetti Squash with Honey

Roast squash and remove pulp. Add butter and honey or brown sugar to taste. Enjoy

Spicy Thai Cucumber Salad

DRESSING
¼ cup rice wine vinegar
¼ cup sugar
½ tsp. salt
3 tablespoons water

SALAD
2 cucumbers, preferably English or hothouse, halved lengthwise and thinly sliced
½ small yellow onion, finely chopped
10 fresh mint leaves, chopped
1 fresh chili, preferably red, thinly sliced, or 1 teaspoon ground chili paste
6 fresh cilantro sprigs, chopped
2 tablespoons chopped roasted peanuts for garnish
1 tablespoon fried shallots (optional)

Combine rice wine vinegar, sugar, salt and water in a mixing bowl until well blended. Add the cucumbers, 
onion, mint chili and cilantro, and toss well. Let sit for 15 minutes. Garnish with chopped peanuts and serve.

AS WITH ANY RECIPE LIKE THIS YOU CAN ADD OR SUBTRACT ANYTHING.

Steamed Asparagus

If you have a tall coffeepot, put some water in, stand the asparagus in the pot, cover and steam. This way 
the bottoms get more heat and the tops stay tender. I only used a coffeepot that went on the stove, not an 
electric one. If you have a wok with a metal thing with holes in it, put the water in the wok, the metal thing 
over that and then lay the asparagus on top of that, cook until tender.

Stir-fry of Asparagus and Cashews

1 ½ pounds asparagus
2 T. oil
2 tsp. Asian sesame oil
1 T. finely chopped fresh ginger root
½ cup coarsely chopped roasted cashews
1 T. soy sauce

Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 2 or 3 pieces. 
Heat the oils together over high heat. Add the ginger and stir-fry for one minute. Add the asparagus and 
stir-fry until tender but still crisp, 4-5 minutes. Stir in the cashews and soy sauce. Serve immediately.

Stir Fry of Three Cabbages



2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon Asian sesame oil
2 teaspoons cornstarch
1 teaspoon sugar
2 cups finely shredded red cabbage
2 cups finely shredded Chinese cabbage
2 cups finely shredded green cabbage
3 tablespoons vegetable oil
3 cloves garlic, minced
1 ½ teaspoons chopped fresh ginger root
2 tablespoons sesame seeds
several drops hot chili oil

1.        Mix the vinegar, soy sauce, sesame oil, cornstarch, and sugar in a small bowl and set aside.
2.        Combine the cabbages in a large bowl with your hands.
3.        Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, ginger, and sesame 
            seeds and stir-fry for one minute
4.        Add the cabbages and stir-fry just until wilted and translucent, 4-5 minutes.
5.        Pour in the reserved soy mixture and cook 1 minute more, tossing to coat. Sprinkle with the chili oil 
            and toss.
6.        Serve immediately

6 portions

The vinegar, soy sauce, sesame oil and chili oil are all available at our local Asian grocery stores much 
cheaper than the regular grocery stores.

From The Silver Palate Good Times Cookbook

Strawberry - Rhubarb Shortcakes

(Either buy or make baking powder biscuits for this.)

Compote:
4 cups 3/4 “ thick slices fresh rhubarb (about 1 1/2 pounds)
3/4 cup sugar
2 T water
2 T strawberry preserves
1 tsp. Minced orange peel
1/4 tsp ground allspice
1 1-pint basket strawberries, hulled, thickly sliced.

Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring 
until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some 
pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in 
strawberries. Cover and chill for at least 3 hours or overnight. Split biscuits in half, spoon 1/4 cup whipped 
cream over, then some compote, then more whipped cream then other half of biscuit.

Summer Pudding w/ Blueberries & Raspberries

1 unsliced rectangular loaf of brioche or good-quality firm white bread, crusts discarded (you might have to 
go to a bakery for this)
4 cups blueberries
5 cups raspberries
1 cup sugar
1 teaspoon fresh lemon juice

You’ll need a deep 2 ½ qt bowl preferably 8 inches in diameter across the top and 3 inches across the 
bottom, and a platter with a lip so the juice stays on the plate.

1.    Cut bread into 14 ½” thick slices. Cut out a 3” round from 1 slice and put in bottom of bowl. Line side of 
bowl with 10 slices overlapping them slightly.
2.    Bring berries, sugar and lemon juice to a boil in a heavy medium saucepan over medium heat, then 
simmer, stirring occasionally until berries collapse and release their juices, about 8 minutes. Spoon fruit 
into a sieve set over a bowl and let drain 15 minutes.
3.    Spoon drained fruit into bread line bowl (reserve juices) and cover completely with remaining bread, 
cutting bread to fit.
4.    Pour juices evenly over bread making sure all bread is saturated. Cover pudding directly with a piece of 
wax paper and place a 7” plate, upside down, on top of paper. Put a 1-1 ½# weight (such as a large can) on 
plate and chill at least 8 hours.
5.    Remove weight, plate, and wax paper and invert platter over bwl, then invert bowl onto platter. Carefully 
unmold. Pudding can be chilled (with weights) for up to 3 days.

Lemon ice cream is recommended to go with this.

From Gourmet magazine, July 2007

Swiss Chard Cheese Casserole

Ingredients—Swiss chard, 2 bunches
One large onion
A couple of stems of green garlic, or a few cloves of regular garlic
Cheese, about one pound, all the same type, or different varieties
Eggs, one dozen
Half and half or whole milk, one pint
Dried Italian seasoning, or fresh basil, or oregeno, maybe 1 T if dried, more if fresh
Cayenne pepper
Salt and pepper

Wash chard and chop stems into small pieces. Saute stems with onion, and garlic. Sprinkle with some salt 
and pepper. When the stems are tender, chop green part of chard and add to pan, sauté until wilted. Add 
salt and pepper, and oregano or dried Italian seasoning or fresh basil, etc. Your call.  Mix up eggs with milk 
or cream, add cheese and cayenne pepper. Pour into a 9 x 13” pan and sprinkle with paprika. Bake at 350 
for about 45 minutes. If a knife stuck in the middle comes out clean, it’s done. Good hot or room 
temperature.

Please don’t make this with skim milk; it doesn’t come together properly. You can sauté some bulk 
sausage and add it to this dish.

Swiss Chard with Olives and Lemons

3 large bunches Swiss chard (about 2 1/2 # total)
5 tablespoons extra virgin olive oil, divided
1/3 cup quartered pitted oil-cured black olives (or throw them in whole, they’re small)
2 crushed garlic cloves
1 tablespoon fresh lemon juice

Cut stem from center of each chard leaf. Slice stems crosswise into 1/4 “ pieces. Place
in medium bowl. Cut leaves crosswise into 1 1/2 “ wide strips.
Bring large pot of water to boil; salt generously. Add chard stems; cook until just tender,
3-4 minutes. Add chard leaves until just tender stirring occasionally about 2 minutes.
Drain in large colander, pressing out any water. (Can be made 2 hours ahead. Let stand
in colander at room temperature.)
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add olives and garlic.
Saute until fragrant, about 2 minutes, Add chard and chard stems. Toss until heated
through and any remaining water evaporates, about 4 minutes. Mix in lemon juice and
remaining 1 tablespoon oil, season to taste with salt and pepper. Transfer to bowl and
serve.

From bon appetit, March 2010

Vegetable Quiche

Cauliflower or broccoli, sweet red peppers, onions, yellow and green summer squash, mushrooms
1-½ cups cream, half and half or whole milk (can use non-fat half and half), no skim milk
4 eggs
Nutmeg
Dash cayenne pepper
Parsley
Swiss, cheddar, Gruyere, Gouda cheese
Frozen one crust pie shell

Steam the cauliflower or broccoli until it is tender. Sauté peppers, onions, squash and mushrooms until 
soft. Make sure you have no liquid left in your vegetables. Place in frozen piecrust. Mix up eggs, milk or 
cream, nutmeg, parsley, and cayenne pepper. Pour over vegetables. Shred cheese (a little or a lot) and put 
on top of pie. Bake in a 375-degree oven for about 45 minutes. The top should be golden brown. Let it set a 
few minutes before serving. You can change the mix of vegetables, but when you have a variety, it is prettier.

 
 
 
 
 
 
 
 
 
 
 
 
 
 

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