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Tossed Green Salad with Cucumber and Radishes
1/2 cucumber, peeled, halved lengthwise, cored, and thinly sliced diagonally
2 teaspoons rice vinegar (not seasoned)
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
about 6oz. washed and torn lettuce
6 radishes, sliced, then cut into matchsticks
Toss cucumber with vinegar, oil, salt, and pepper in a large bowl. Let stand 10 minutes. Add lettuce and toss well.
Salad with Tahini Vinaigrette
Vinaigrette
1/2 cup water
1/4 cup white wine vinegar
3 T tahini (sesame seedpaste)
2 T coarse-grained mustard
1 teaspoon honey
1 small garlic clove, minced
3/4 vegetable oil
Salad
2 large red onions
1bn washed and trimmed spinach
extra mixed greens
For Vinaigrette: Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper. For Salad: Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. Preheat broiler. Sprinkle onions with salt and pepper. Broil onions until golden, turning occasionally, about 12 minutes. Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Top greens with grilled onions. Pass remaining dressing separately.
Red Cabbage and Warm Spinach Salad
For balsamic vinaigrette
1 garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon
Dijon
mustard
1/2 teaspoon honey
1 1/2 tablespoons balsamic vinegar
2 1/2 T extra-virgin olive oil
For salad
1/4 cup pine nuts
2 oz sliced pancetta
(Italian unsmoked cured bacon), chopped
1 lb red cabbage, cut into 1/4-inch-thick slices
1 bunch cleaned, stemmed spinach
Make vinaigrette: Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified. Make salad: Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss. Serve immediately.
Creamed Spinach
1 bn baby spinach
1/2 cup whole milk
1/4 cup heavy cream
1/2 small onion, finely chopped
2 T unsalted butter
2 T all-purpose flour
pinch freshly grated nutmeg
Cook spinach in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop. Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through. Cooks' note: Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat until hot.
Spinach Salad with Cabbage
1/2 lb spinach
1/2 cabbage
1 onion
1/2 cup apricots
6T French salad dressing, or dressing of choice
4T toasted sunflower seeds
Wash and drain spinach. Remove outer leaves and center core of cabbage and slice thinly. Slice onion. Cut apricots into slivers. Place ingredients into serving dish, pour dressing over top and toss lightly. Sprinkle with sunflower seeds.
The Creative Vegetarian Cookbook
SPINACH AND APPLE SALAD WITH CRISPY ALMONDS
1/4 cup minced red onion
3 tablespoons apple cider vinegar
3 tablespoons white wine vinegar
2 tablespoons sesame seeds
1/4 teaspoon paprika
3 tablespoons sugar
1/2 cup olive oil
2 tablespoons butter
3/4 cup blanched slivered almonds
1 bunch spinach leaves
2 apples, quartered, thinly sliced
Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2
tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.) Combine spinach and apples in large bowl. Toss with enough dressing to coat. Mix in almonds. Serve salad, passing any remaining dressing separately.
Spinach and Tomato Napoleons
1/2 t ground coriander
1/2 t cumin
1/2 t black pepper
1/2 t salt
1/2 t minced garlic
2 large, ripe tomatoes, cored and cut into 1/4-in slices
1/4 c olive oil
1 shallot, minced
1/2—1 lb spinach
Preheat oven to 200 degrees
To oven dry the tomatoes: stir together spices and garlic in a small bowl. Line a baking sheet with parchment or foil and sprinkle half of the seasonings over it. Place tomato slice on sheet, brush tops with olive oil and sprinkle over remaining seasonings. Dry in the oven until slightly wrinkled looking, about 2 hours.
Heat remaining olive oil in a large skillet. Add the shallot and sauté for 1 minute. Add spinach and cook, stirring, until thoroughly wilted. Season to tasted with salt and pepper.
Assemble Napoleons by pressing 1T of spinach onto a tomato slice. Set another tomato slice on top, then add another tablespoon of spinach, then another tomato slice.
The Northwest Best Places Cookbook
HERBED SUMMER SQUASH AND POTATO
TORTE WITH PARMESAN
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds red potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend. Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture. Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.) Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
SUMMER SQUASH SAUTE
1/4 stick butter
1/2 onion, thinly sliced
1 T chopped garlic
1 T chopped fresh tarragon 1 lb summer squash, sliced into 1/3-inch-thick rounds
Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes. Add summer squash; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES
Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables.
3 tablespoons butter
1 onion, coarsely chopped
1 tablespoon chopped fresh sage
1 butternut squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt chicken or vegetable broth
1/3 cup freshly grated Parmesan cheese
24 fresh sage leaves
Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.) Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves
www.epicurious.com
Herbed Summer Squash
1lb crookneck summer squash
1-2T olive oil
1/4c simmering water
Salt and pepper
Scant 1/4c chopped parsley
1T chopped marjoram or oregano or basil leaves
Slice the squash 1/4-in thick. Heat the oil in a wide skillet. Add the squash and cook over medium-low heat , flipping the squash in the pan every 3 or 4 minutes until it’s tender and golden, about 20 minutes. Add the water and continue cooking until none remains. Season with salt and pepper and shower the herbs over it all. Slide onto a platter and serve.
Deborah Madison, Local Flavors
WINTER SQUASH WITH BROWNED BUTTER AND ROSEMARY
Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.
about 2-pound sweet dumpling squash, peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
1/4 cup (1/2 stick) butter
1 teaspoon minced fresh rosemary
Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.
www.epicurious.com
SWEET DUMPLING WITH ROSEMARY, SAGE, AND CIDER GLAZE
2 lb sweet dumpling winter squash
3 tablespoons unsalted butter
1/4 cup coarsely chopped fresh sage
1 T coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper
1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick. 2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture. 3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.
Sherry Shallot Vinaigrette
2 shallots
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon sherry vinegar
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
Peel and dice the shallots and put them in a small bowl with the vinegars and salt. Stir and let the mixture sit for 10 to 30 minutes. Whisk in the olive oil. Alice Waters, Chez Panisse Vegetables
Chick Peas and Swiss Chard
1 small onion, thinly sliced
1 garlic clove, thinly sliced
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
Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.
Roasted Sweet Potatoes with Mushrooms
Nonstick vegetable oil spray
1/4 cup low-salt chicken broth or vegetable broth
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 pounds sweet potatoes, peeled, cut into 1-inch chunks
10 large shallots, peeled, halved through root end or 1 bunch spring onions
4 bay leaves
2 tablespoons plus 1 teaspoon chopped fresh marjoram
8 ounces fresh mushrooms, stemmed
3 tablespoons chopped fresh parsley
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Whisk chicken or vegetable broth, olive oil, and balsamic vinegar in small bowl. Mix sweet potatoes, shallots, bay leaves, and 1 tablespoon marjoram in large bowl. Pour half of broth mixture over and toss; sprinkle with salt and pepper. Toss mushrooms, 1 tablespoon marjoram, and remaining broth mixture in medium bowl; sprinkle with salt and pepper. Spread sweet potato mixture on baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 30 minutes. Mix in mushrooms. Return to oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 30 minutes longer. Transfer to bowl. Mix in parsley and 1 teaspoon marjoram.
Sautéed Swiss Chard
Garlic
Chard
Olive Oil
Lemon Juice or Vinegar
Salt and Pepper
Sauté minced garlic in a little olive oil, add roughly chopped chard. Cook for a few minutes, until wilted. Add lemon juice or vinegar and salt and pepper to taste.
Buttered Snow Peas and Carrots
3 carrots, cut diagonal into 1/8-inch
1/4 pound snow peas, trimmed and cut crosswise on the diagonal into 1/2-inch pieces (about 1 cup)
1 tablespoon unsalted butter
In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted. Sugar snap peas can easily be substituted for snow.
Butternut Squash and Roasted Garlic Bisque
2 heads of garlic, halved crosswise
1 teaspoon olive oil 1/4 cup (1/2 stick) butter
3 cups chopped onions
3/4 cup chopped carrots
1/2 cup chopped celery
4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
6 cups canned low-salt chicken broth
3 tablespoons chopped fresh sage
1/2 cup plus 1 tablespoon whipping cream
Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil. Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes. Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth. Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream. Sprinkle with remaining 1 tablespoon sage. Makes 12 servings.
Winter Squash with Browned Butter and Rosemary
1 2-pound butternut squash, peeled, halved lengthwise, seeded, cut into 1/4-in-thick slices
1/4 cup (1/2 stick) butter
1 teaspoon minced fresh rosemary
Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper. Makes 4 to 6 servings.
Grilled Summer Squash Salad
4 medium-large zucchini and summer squash, trimmed, halved lengthwise
2.5 tablespoons olive oil
1/4 cup chopped fresh basil
1/4cup freshly grated Parmesan cheese
1 tablespoon balsamic vinegar
Prepare barbecue (medium heat). Place zucchini and summer squash on large baking sheet; brush all over with 2 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool. Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining oil and toss to blend. Season to taste with salt and pepper and serve.
Crookneck Squash with Scallions (this is for those of you with scallions leftover from last week!)
2lbs crookneck squash
2T olive oil
8 scallions, thinly sliced
Salt and pepper
Halve the squash lengthwise and leave whole if very small, or slice into 1/2-inch thick rounds or diagonals. Heat the oil in a wide skillet, add the squash, and sauté over high heat until lightly colored around the edges, about 4 minutes. Add the scallions and 2T water, then lower heat, cover, and cook until the squash is fully tender, about 6 to 7 minutes. Season with salt and pepper to taste.
Vegetarian Cooking for Everyone
Curried Squash and Mushroom Soup
1 acorn squash
2.5c water
1c orange juice
1T butter or oil
1c chopped onion
2 cloves garlic, crushed
1.25t salt
.5t ground cumin
.5t coriander
.5t cinnamon
1t ginger
.25t dry mustard
.5lb sliced mushrooms
Cayenne
to taste
Preheat oven to 375. Split the squash lengthwise, remove seeds, and place face down on a lightly oiled tray. Bake until soft (30-40 minutes). Cool, scoop out insides, puree 3 cups worth in a blender with the water until smooth. Transfer to soup pot and stir in the orange juice. Heat the butter in a skillet and add onion, garlic, salt and spices. Saute over medium heat until soft, about 8 minutes. Add water if necessary to prevent sticking. Add mushrooms, cover and cook about 10 minutes over medium heat, stirring occasionally. Add the sauté to the squash, scraping the skillet well; add the cayenne and heat gently. Once it is hot, taste it to correct the seasonings. This is a fairly sweet soup, so you can balance it out with a squeeze of fresh lemon juice and /or a small spoonful of yogurt in each bowl.
Summer Squash with Basil
About 1lb summer squash, halved lengthwise
Salt and pepper
1/4c pine nuts
Olive oil
Freshly grated parmesan cheese
10 large basil leaves, torn
Steam or simmer the squash in salted water until tender. Meanwhile, toast the pine nuts on a dry skillet over medium heat until golden. When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil and serve.
Delicata Squash Rings
1 delicate squash
1/2T olive oil
Salt and pepper
Chopped parsley, sage butter or herb or sauce of choice
Peel the squash with a vegetable peeler, slice off the ends, and scoop out the seeds with a spoon. Cut the squash into rings about 1/3-in thick. Heat the oil in a wide skillet, add the squash, and fry over medium heat until richly colored on the bottom, about 6 minutes. Turn and cook on the second side until tender. Remove to a serving plate; season with salt and pepper, garnish with parsley, etc.
Sweet Potatoes and Spinach with Honey-Mustard Glaze
1 3/4 to 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
3 tablespoons
Dijon
mustard
3 tablespoons honey
1/4 cup (1/2 stick) butter
2/3 cup minced shallots (about 4)
1 bunch spinach, leaves torn into bite-size pieces
Ground nutmeg
Steam potatoes until just tender, about 10 minutes. Cool. (Can be made 3 hours ahead. Let stand at room temperature.) Blend mustard and honey in small bowl. Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until fragrant, about 1 minute. Add chard; toss until barely wilted, about 2 minutes. Add potatoes and mustard mixture; toss until heated, about 2 minutes. Season with nutmeg, salt and pepper. Serves 6.
Soy-Glazed Sweet Potatoes
2-3 sweet potatoes
(garnet yams)
1T roasted sesame oil
2T brown sugar
2T mirin or sweet sherry
1T minced garlic
3T soy sauce
1/4c water
1T sesame seeds, toasted
Preheat oven to 400F. Scrub sweet potatoes and cut lengthwise into quarters or halves. Place in a single layer in a baking dish. Combine the rest of the ingredients except the sesame seeds. Brush all of the sauce over the sweet potatoes, then cover dish tightly with foil. Bake until nearly tender, about 1 hour. Remove foil, baste sweet potatoes with their juices and return to oven until the liquid has reduced to a glaze and the potatoes are fully tender, 15-20 minutes longer. Sprinkle with sesame seeds and serve.
Sweet Potato Soup with Nutmeg
and Maple Syrup
2 tablespoons (1/4 stick) butter
1 cup chopped onion
2 small celery stalks
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 lbs yams, peeled, cut into 1-inch pieces
4 cups chicken or veggie stock
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 1/2 cups half and half
2 tablespoons pure maple syrup
Melt butter in heavy large pot over medium-high heat. Add onion and sauté 5 minutes. Add chopped celery stalks and leek and sauté until onion is translucent, about 5 minutes. Add garlic and sauté 2 minutes. Add potatoes, chicken stock, cinnamon, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes. Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot. Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves. Makes 6 to 8 first-course servings.
Spinach, Tomato and Onion on Focaccia
Olive oil
2 cloves garlic, 1 sliced, 1 halved
1 bunch spinach, stems removed
Salt and pepper
Red pepper flakes
1 small onion, thinly sliced
Focaccia or sourdough bread
2-in rounds goat cheese
Balsamic or red wine vinegar
Sliced tomatoes
Heat 1T olive oil with sliced garlic over med-high heat. Add spinach and sprinkle with salt and few pinches red pepper flakes. Raise heat and sauté until tender. Remove to colander. Discard juices from pan, add 2t oil and onion, and sauté over high until golden. Toast bread then rub with halved garlic clove. Pile spinach on bottom of focaccia, then top with onion, tomato and cheese. Drizzle with olive oil and season with pepper. Sprinkle generously with vinegar, top with more bread and press down!
Deborah Madison
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