Community Markets | Recipes

	Soups & Appetizers Salads Meat, Poultry, Fish Vegetables Eggs & Cheese Desserts	Soups & Appetizers Salads Meat, Poultry, Fish Vegetables Eggs & Cheese Desserts	Soups & Appetizers Salads Meat, Poultry, Fish Vegetables Eggs & Cheese Desserts	Soups & Appetizers Salads Meat, Poultry, Fish Vegetables Eggs & Cheese Desserts

SPRING
SOUPS & APPETIZERS

Spring Vegetable Medley with Parsley Sauce
from Community Market’s own Chef Leah Greenbaum

2 zucchini, medium dice
1/3 lb green spring peas left in shell, bias cut
4 small carrots, medium dice
4 radishes, quartered
¾ cup Italian parsley, finely chopped
3 small garlic cloves, peeled
8 peppercorns ¼ tsp fennel seeds
¼ tsp dried tarragon
1 large shallot, minced
1 lemon, zested & finely grated
¾ to 1 cup extra virgin olive oil
Champagne, red wine vinegar to taste
½ tsp sea salt

Pound the garlic in a mortar with sea salt, pepper, fennel seeds, and tarragon to make a smooth paste. Add 2 T of parsley and work into a paste. Transfer mixture into a metal mixing bowl. Fold in rest of parsley with shallot, lemon zest, and olive oil. Let stand covered while flavors infuse for 1 hour. Just before serving, add about 1T, to taste, of vinegar. Steam cut vegetables, covered, until al dente. When done, immediately transfer to metal mixing bowl. Pour sauce over warm vegetables and toss gently to coat. Adjust with salt as needed. Serve warm. If parsley is not available, you may substitute another herb such as cilantro, dill, or chervil.

Yield: 4 servings

Strawberry Buttermilk Soup
from Peter Berley 's Fresh Food Fast

2 pints strawberries, hulled
1/2 cup buttermilk
1/3 cup sugar, preferably organic washed cane sugar
3-4 ice cubes

1. Slice 4 strawberries and set them aside for garnish. In the bowl of a blender or good processor combine the remaining strawberries, buttermilk, sugar and ice. Puree until smooth.

2. Spoon the soup into 4 small serving bowls and garnish with the reserved strawberry slices. Serve with shortbread cookies if desired.

Yield: 4 servings

SPRING
SALADS

Baby Spinach Salad with Lemon Citronette and Shaved Parmesan
from Peter Berley 's The Modern Vegetarian Kitchen

1 tablespoon freshly squeezed lemon juice
1 1/2 tablespoons extra-virgin olive oil
4 small garlic cloves, halved
4 ounces baby spinach
1 3-inch chunk Parmigiano-Reggiano
Corase sea salt
Freshly milled black pepper

1. Put the lemon juice in a small bowl. Slowly whisk in the olive oil until creamy and emulsified. Set aside.

2. Thoroughly rub the inside of a large salad bowl with half of the garlic (save the remaining half for another use).

3. Add the spinach, then toss with the lemon citronnette and divide among four salad plates.

4. Using a swivel peeler, shave the Parmesan in wide sheets over the individual salads. Serve with salt and pepper on the side so that everyone can season his or her own salad to taste.

Yield: 4 servings

Spring Miso Soup
from Peter Berley 's The Modern Vegetarian Kitchen

2 scallions, trimmed
2 sprigs dill
1 teaspon light sesame oil
1 bunch (8-10) red radishes with tops, roots thinly sliced, greens coarsely chopped
1 small carrot, grated
3 cups Kombu Dashi**
10 ounces green peas in the pod (about 2/3 cups shelled)
7 (about) tablespoons unpasteurized light barley miso
1 teaspon freshly squeezed lemon juice

1. Slice the scallion greens into thin diagonals and reserve them for garnish. Slice the white parts into thin rings.

2. Pluck the dill leaves from their stems.

3. In a medium saucepan over medium heat, warm the oil. Add the scallion whites, radish root slices, and carrot. Sauté for 3 to 4 minutes, until softened.

4. Add the Kombu Dashi, raise the heat, and bring the soup to a boil. Reduce the heat to low and simmer, uncovered, for 5 minutes, or until the vegetables are crisp-tender.

5. Add the radish greens, peas, and dill. Increase the heat and return the soup to a simmer. Continue to cook, uncovered, for 3 minutes.

6. Pour ¼ cup of the soup stock into a small bowl. Add the 7 tablespoons miso and stir to dissolve. Add the miso mixture to the soup and simmer for another minute. Season with more miso if desired or add a bit of water if the soup is too strong.

7. Stir in the lemon juice and serve immediately garnished with the scallion greens

** Kombu Dashi is an all-purpose broth that enhances the flavors of whatever is cooked in it. You can buy kombu at most health food stores.
Place 1 (6-inch) piece kombu into 4 cups cold water. Bring to boil and simmer gently for 1 minute. Remove kombu and reserve it for another use.

Yield: 4 servings

SPRING
MEAT, POULTRY, FISH

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SPRING
VEGETABLES

Asian-Style Greens with Sesame, Ginger, and Soy Sauce
from Peter Berley 's The Modern Vegetarian Kitchen

4 tablespoons light sesame oil or olive oil
2 tablespoons white hulled sesame seeds
2 teaspoons black sesame seeds (optional)
4 teaspoons peeled, minced gingerroot
2 garlic cloves, minced
2 pounds tender Asian greens, such as baby bok choy, watercress, tatsoi, or mizuna, coarsely chopped
2 tablespoons naturally brewed soy sauce
4 teaspoons rice vinegar

1. In a wide heavy sauté pan or wok over medium heat, warm the oil. Add the sesame seeds and stir until they pop and become fragrant. Add the ginger and garlic and sauté for 1 more minute.

2. Add the greens and 1 tablespoon soy sauce, raise the heat, and cook, covered, for 1 minute. Uncover and sauté for 1 to 2 minutes more, until the greens are tender but still bright green.

3. Stir in more soy sauce and vinegar to taste, and serve immediately.

Yield: 4 servings

Japanese Turnips, 2 Ways
from Jon Zeltsman

For the Roots
1 bunch turnips, reserve greens
½ bulb fresh garlic
1 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
3 tablespoons water
Salt & pepper

For the Greens
1 bunch greens
½ bulb cloves fresh garlic, minced
2 green onions (bulb and tender green part), thinly sliced
3 tablespoons butter
2 - 3 tablespoons water as needed
Salt & pepper

1. Separate the turnip greens from the tops. Gently scrub the roots in cold water to clean. Remove stems and wash the greens.

2. Mix in a bowl, wisk together vinegar, olive oil, water, salt & pepper. Add turnips & garlic. Toss to coat. Put in heavy ovenproof pan, thighly covered and roast at 400 degrees for 45 to 60 minutes (until a sharp knife penetrates easily). Reserve liquid. When cool quarter turnips and set aside.

3. Blanch greens in boiling, salted water until barely tender (about 1 minute). Cool quickly under cold running water and drain well.

4. Sweat minced garlic & green onions in the butter. Add greens, toss to coat. Add turnips & reserved liquid. Toss again to coat, adding 1 or 2 tablespoons water if mixture is dry.

Yield: 4 servings

Roasted Asparagus with Garlic
from Peter Berley 's The Modern Vegetarian Kitchen

2 bunches asparagus (about 2 pounds)
4 tablespoons extra-virgin olive oil
4 garlic clovers, finely chopped
1 teaspoon coarse sea salt
Freshly milled black pepper
2 lemons, cut into wedges

1. Preheat the oven to 450°F. Trim away the bottom ½ inch or so of each asparagus stalk.

2. Arrange the asparagus stalks on a baking sheet in a single layer. Sprinkle with the oil, garlic, salt, and pepper and roll them to coat.

3. Roast for 8 to 10 minutes until crisp-tender.

4. Serve with the lemon wedges.

Yield: 4 servings

Sauteed Mushroom and Garlic Scapes
from Rebecca Pedinotti

4 tablespoons of olive oil
8 Garlic Scape Tendrils roughly chopped
1 Sweet yellow onion sliced
9 button mushrooms sliced
Soy sauce (approx. 1 tablespoon)
Rice wine Vinegar (approx. 2 tablespoons)

Heat the olive oil in a frying pan. Add the garlic scapes and sauté for a few minutes then add onions and mushrooms. Squirt with soy sauce.

When the scape bulbs begin to brown pour in the rice wine vinegar mixing and scraping to remove any browned bits off the bottom of the pan (ie deglazing).

Yield: 4 servings

SPRING
EGGS & CHEESE

Breakfast Bruchetta
from Jon Zeltsman

2 slices multi-grain bread
fresh mozzarella cheese
fresh strawberries, hulled & sliced
honey

Cut two slices of multi grain bread, spread with thin layer of fresh mozzarella cheese. Top with sliced strawberries. Heat in toaster oven at 400 degrees until the cheese melts. Drizzle with honey and serve.

SPRING
DESSERTS

Sour Cherry & Walnut Galette
from Flo Baker 's Baking with Julia

3 tablespoons yogurt
1/3 cup ice water (approximately)
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 - 8 pieces

1. Stir the yogurt and 1/3 cup ice water together in a small bowl and set aside.

2. Put the flour, cornmeal, salt, and sugar into a bowl; stir to mix the ingredients; drop in the butter and toss to coat with flour. Blend the butter into the flour using a pastry blender or your fingertips until the pieces of butter range in size from that of bread crumbs to peas.

3. Sprinkle the cold yogurt mixture over the dough, 1 tablespoon at a time, mixing with a fork to evenly distribute it. After the liquid
is added the dough should be moist enought to hold together when pressed; if it isn't add a little bit more water. The dough should be soft and malleable. Be careful not to overwork it. Divide the dough into 2 pieces, press into a disk, wrap and chill for 2 hours in the refrigerator.

Sour cherry filling (you can use blueberries or other fruit too)
2 cups fresh sour cherries, pitted
3 tablespoons maple sugar (or regular sugar that has been flavored with a vanilla bean). Adjust to taste but don't make too sweet
1/4 cup chopped walnuts
2 tablespoons sugar (we like florida crystals)

1. Mix the sour cherries with the maple sugar and refridgerate for a couple of hours. When you are ready to assemble the galette, mix in the walnuts.

Assembling and baking the galette
1. Put one piece of the dough on a lightly floured counter and roll out into an 11" diameter circle about 1/8" thick - sprinkle flour under the dough as needed so it doesn't stick. Transfer the dough to a baking sheet lined with parchment paper.

2. Spread the sour cherries onto the dough leaving a 2 - 3" boarder. Sprinkle 1 tablespoon of sugar over the top of the cherries.

3. Begin folding the dough about 3/4 of the way to the center, allowing it to pleat as you lift and fold the next section. Continue all the way around leaving cherries exposed in the middle. With a pastry brush, moisten the top of the dough and sprinkle with the remaining 1 tablespoon of sugar.

4. Bake in a preheated 400 degree oven for 35 to 40 minutes, or until the pastry is golden and crisp.

5. Cool on the baking sheet on top of a rack for 10 minutes or so then transfer off the sheet directly onto the rack to cool a little longer. Serve warm or at room temperature.

SUMMER
SOUPS & APPETIZERS

Basil-Walnut Pesto
from Peter Berley

1 ½ cup walnuts lightly toasted
1 cup packed fresh basil leaves
1 cup packed fresh flat-leaf parsley leaves
2 plump cloves garlic, peeled and left whole
3 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
3/4 cup extra virgin olive oil
1 teaspoon salt plus additional to taste

1. In the bowl of a food processor fitted with the metal blade, grind the toasted walnuts to a meal.

2. Add the basil, parsley, garlic, lemon juice, and lemon zest, and puree. Slowly add the oil and process until smooth. Blend in the salt and adjust seasoning to taste.

Yield: 2 cups

Basil-Walnut Pesto
from Peter Berley

1½ cup walnuts lightly toasted
1 cup packed fresh basil leaves
1 cup packed fresh flat leaf parsley leaves
2 plump cloves garlic, peeled and left whole
3 tbls. freshly squeezed lemon juice
1 tsp. finely grated lemon zest
¾ cups extra virgin olive oil
1 tsp salt plus additional to taste

In the bowl of a food processor fitted with the metal blade, grind the toasted walnuts to a meal.

Add the basil, parsley, garlic, lemon juice, and lemon zest, and puree. Slowly add the oil and process until smooth. Blend in the salt and adjust seasoning to taste.

Yield: 2 cups

Cherry Tomato Salsa
from Peter Berley 's Fresh Food Fast

1 pint cherry tomatoes, stemmed and quartered
1 small red onion, finely chopped
½ cup chopped fresh cilantro
Juice of 2 limes
1 jalapeno pepper (with seeds) finely chopped
Kosher salt and ground black pepper

In a serving bowl, toss together the tomatoes, onion, cilantro, lime juice and jalapeño.

Season with salt and refrigerate until serving time.

Chilled Melon Soup
from Peter Berley 's The Flexitarian Table

1 large cantaloupe (about 4 lb.) halved, seeded, peeled, and coarsely chopped
¼ cup heavy cream
1 tbls. chopped fresh mint
½ small jalapeno, seeds and veins removed, minced, or to taste
Fresh lime juice to taste (from up to 1 lime)
1-2 tsp. honey, or to taste
Sea salt or Kosher Salt
Optional Garnish
Crème fraiche

Fill blender a quarter full with melon chunks and pulse to puree. With motor running, add remaining melon piece by piece, pureeing until smooth (you may need to blend in two batches). Blend in the cream and mint.

Add jalapeno a little at a time, blending and tasting until heat level is right for you. Season with lime juice, honey and salt to taste. Pour soup into a bowl, cover, and refrigerate until thoroughly chilled.

Serve garnished with crème fraiche if desired.

Creamy Dandelion & Fresh Herb Dip
from Community Markets Chef Emily Peterson

1 large bunch dandelion greens, cleaned of grit
1 cup yogurt
2 tablespoons sour cream
½ cup Extra Virgin Olive Oil
1 tablespoon finely minced garlic 1 cup finely minced, mixed green herbs (like basil, cilantro, dill, and parsley)
Juice from 1 lemon
Kosher salt

Bring a large pot of salted water to a boil. Drop dandelion greens in and blanch for 1 minute. Drain and rinse under cold water. Squeeze out the excess water and chop finely.
In a large bowl, mix together the chopped greens, yogurt, sour cream, olive oil, garlic, herbs and lemon juice. Taste, and add salt, a little at a time until perfectly seasoned. This step can also be done in the blender or food processor.
Serve with raw vegetable sticks or pita chips.

Fresh-Market Corn Tomato Salsa

1 cup diced tomatoes
3/4 cup fresh roasted corn
1/4 cup diced onions
1/4 cup diced peppers or jalapenos
1/4 cup seeded diced cucumber
1/2 bunch cilantro chopped fine
1 fresh juice of lime
salt and pepper to taste

1. Husk Corn, season w/salt, pepper, and olive oil.

2. Roast corn on the grill for 5 min. or until golden brown on all sides. Do not burn.

3. Let the corn cool and shave off the kernels.

4. Mix all ingredients in a bowl and serve with chips, rice or as a side dish.

Fruit of the Season Soup
from Helga Zeltsman

3 peaches, 3 nectarines, cut up
1 pint of blueberries
1 lemon, cut up
3 cups orange juice
1 egg, divided
3 cups of water
¼ cup maple syrup
2 tbls. cornstarch mixed with 1 tbls. water

Cut up fruit and put in large pot with water and juice. Simmer for an hour, stirring occasionally.
Add maple syrup and sweeten to taste. *Blueberries give this soup a great color*

Mix cornstarch with water and an egg yolk in a small bowl. Add about a quarter cup of the hot
soup to the cornstarch/egg/water mixture and whisk. Add the tempered mixture back into the hot soup.

Cook until thickened stirring occasionally. Remove from heat to cool. Whip the egg white to stiff peaks. Drop by spoonfuls on top of the soup while soup is hot for decorative effect. Serve chilled.

Yield: 6 - 8

Gazpacho with Crumbled Goat Cheese
from Peter Berley 's The Flexitarian Table

2 lb. tomatoes, peeled, seeded, chopped
2 cups tomato juice
2 tbls. extra-virgin olive oil
1 cup finely diced seeded peeled cucumber
1 cup finely diced yellow bell pepper
¼ cup finely diced red onion
2-3 tbls. chopped mixed fresh herbs, such as basil, dill, cilantro, chives, and/or mint
1 jalapeno, ribs removed, seeded and finely chopped
1 large garlic clove, minced
2 tsp. ground cumin
1 tbls. balsamic vinegar
Fresh lemon or line juice to taste
Kosher salt and ground black pepper to taste
½ cup crumbled goat cheese, for serving

In blender, combine tomatoes with tomato juice and olive oil, and puree. Transfer to a bowl and stir in remaining ingredients, except the goat cheese. Refrigerate until cold. Serve gazpacho garnished with crumbled goat cheese.

Summer Minestrone with Basil-Walnut Pesto
from Peter Berley

1 cup extra virgin olive oil
2-3 medium onions
3 medium summer squash, halved lengthwise and sliced 1/4 inch thick (3-4 cups)
1 large handful of green beans, trimmed and sliced
1 pound of ripe tomatoes, seeded and chopped
1/4 head of savoy cabbage with green outer leaves, thinly sliced
1/2 pound of new potatoes, sliced
1 large bell pepper, chopped
herb bundle, 2-3 branches of fresh thyme, rosemary, and parsley or any combination of your favorite herbs, tied together with kitchen twine
salt and pepper to taste

1. Sauté onion in oil over medium heat for 7 – 8 minutes until the onions soften and give up their juices.

2. Add the tomato, raise the heat and cook for 2 – 3 minutes, until the mixture thickens.

3. Add the remaining vegetables and herb bundle and 2 quarts of water or stock. Season with salt and bring to a boil.

4. Reduce the heat, cover the pan, and simmer 25 – 30 minutes until the vegetables are tender. Season with salt and pepper. Serve with pesto

Sweet Corn and Peach Salsa
from Community Markets Chef Emily Peterson

2 tablespoons grapeseed oil
1 teaspoon minced garlic
2 cups corn kernels, removed from cobs
1 cup diced green pepper
salt & pepper
6 ripe peaches
1 pint cherry tomatoes, halved
½ cup sliced scallions
½ cup chopped fresh herbs (cilantro, parsley, dill, basil, or a mix)
¼ cup Extra Virgin Olive Oil
3 tablespoons white wine vinegar

Heat the oil in a skillet. Add the garlic, corn and green peppers. Season with salt and pepper. Saute just until the pepper begins to soften, about 3 minutes. Turn off the heat.
Add the remaining ingredients and serve over grilled chicken, fish, pork or as a topping for tacos or salads.

Zucchini Soup with Mint
from John Krysko

1/4 cup extra virgin olive oil
2 C finely chopped Spanish onion
1 pound Idaho potatoes or Reba potatoes (NY variety)
3 lbs. zucchini, diced into 1/2 portions
10 fresh mint leaves
10 fresh basil leaves
2 TBSP fresh dill weed
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1/4 tsp. white ground pepper
Leaves from half a bunch of Italian parsley
Salt

In a soup pot over medium heat, warm half the olive oil. Add the onions and cook until they are translucent, about 5 minutes. Stir in the potatoes. After about 2 minutes, season with salt and pepper and add enough water to cover the potatoes and onions. Simmer for about 10 minutes and add the zucchini. Add an additional 1/2 cup water, cover and simmer until the zucchini is cooked through, about 5 minutes. Remove from the heat and add the herbs. Puree in batches, or in its entirety, using a food processor. Use the remaining olive oil to keep the soup from becoming too thick when blending. Serve immediately.

Yield: 4-6

SUMMER
SALADS

Black Bean Summer Salad
from Suzanne Carlock

2 cans good quality black beans, rinsed
1 large tomato, chopped
3-4 ears of corn kernels, uncooked
1-2 jalapeno peppers, seeded and minced
1 TBSP red wine vinegar
2 TBSP extra virgin olive oil
1/2 - 3/4 cup red or vidalia onion, chopped
1 bunch cilantro, chopped

Mix all but cilantro. Add cilantro last.
If making ahead, add cilantro just before serving.

Yield: 3-4

Cucumber Salad
from Peter Berley

6 medium English cucumbers, about 1 1/2 pounds
1 small red onion
1 ½ teaspoon sugar
1 teaspoon salt
1 tablespoon chopped dill
5 tablespoons rice vinegar (or 4 tablespoons wine vinegar)
1 tablespoon extra virgin olive oil

1. Peel a few strips of skin from the cucumbers leaving on dark green stripes of skin for decoration. Then, trim the ends and slice lengthwise in half. Use a teaspoon to scoop out the seeds and discard them. Slice the cucumber crosswise into quarter inch thick slices. Transfer the cucumbers to a colander and toss with one teaspoon of salt. Place the colander over a bowl and refrigerate for 30 minutes.

2. Combine 1/2 cup of cold water 1 1/2 teaspoon sugar and in a small bowl and stir to dissolve. Add the red onion slices and toss. Refrigerate for 30 minutes.

3. Drain the English cucumber shaking the colander to rid them of excess moisture. Transfer them to a mixing bowl. Drain the onions and combine with the cucumbers. Add dill, vinegar, and olive oil and mix well. Season with a little sugar and salt to taste.

Yield: 4 servings

Savory Melon Salsa
from Community Markets Chef Emily Peterson

1 small watermelon, seeded and diced
1 small cantaloupe, seeded and diced
1 pint cherry tomatoes, halved
1 bunch arugula leaves, washed and chopped
1 small onion, minced
1 jalapeño, seeds removed and minced
A handful of fresh herbs like basil, mint, dill and/or parsley, torn into small pieces
Extra virgin olive oil
White wine vinegar
Sea Salt

Combine the first seven ingredients in a large bowl. In a small bowl, whisk one part vinegar into three parts olive oil. Pour into salad and salt to taste. Sere immediately. (If you have leftovers, store in the refrigerator, and pour off any liquid the fruit may have given up.)
Serve over fish or next to a burger as a refreshing alternative to coleslaw.

SUMMER
MEAT, POULTRY, FISH

Chicken Carmelized in Onions
from Shannon Hayes 's The Grassfed Gourmet Cookbook

1 chicken, 3 to 4 lbs. cut into 8 pieces
Coarse salt and freshly ground black pepper to taste
4 tablespoons olive oil
5 to 6 medium onions, sliced into thin rings

Rinse the chicken and pat it dry with paper towels; sprinkle liberally with salt and pepper.
Heat a large Dutch oven or wok over medium heat. Add the olive oil, and brown the chicken on both sides, about 5 to 7 minutes per side. If necessary, this can be done in batches to avoid crowding. Remove the chicken, set aside, and keep warm.
Add the onions and sauté until translucent, scraping up any brown bits from the chicken. Return the chicken to the pot, turning to mix it with the onions. Simmer, uncovered, over very low heat for about 1 hour, until the onions caramelize and the chicken is done (the juices will run clear). When serving, be sure to spoon the caramelized onions and the rich juices over the chicken.

Yield: 4 servings

Seared Scallop Carpaccio with Fresh Herb Gremolata
from Community Markets Chef Emily Peterson

½ cup flat-leaf parsley leaves
½ cup basil leaves
½ cup mint leaves
1 tablespoon minced shallot
1 tablespoon lemon zest 1 cup extra virgin olive oil
2 tablespoons white wine vinegar
Grapeseed or canola oil
4 large sea scallops
Sea salt

For the gremolata, wash the herb leaves well, dry, and mince into very small pieces. Combine in a bowl with the shallot, lemon zest, olive oil and vinegar. Whisk to combine, set aside. (This whole step can be done in the food processor.)
Rinse scallops, remove the “foot” if it bothers you, pat dry with paper towel and sprinkle with salt.
Coat the bottom of a sauté pan with grapeseed or canola oil and heat until it is very hot. In batches, place your scallops, flat side down into the hot pan and press so that they make full contact. Don’t worry if they stick, when they caramelize, they should release. Sear 2-3 minutes, until you see the edges begin to brown. Flip, press lightly, and cook 1-2 minutes more. Remove from heat to a plate and repeat until all the scallops are cooked.
Using a very sharp knife, slice the scallops thinly into coins and fan out on a plate. Drizzle with gremolata. Serve with toasted bread.

Yield: 4 Appetizer Portions

SUMMER
VEGETABLES

Butternut Squash Soup
from Peter Berley 's The Modern Vegetarian Kitchen

2 tbls. light sesame oil or olive oil
1 large onion, chopped
Coarse sea salt
1 tbls. peeled and minced gingerroot
3 garlic cloves, peeled and left whole
1 small handful celery leaves
3 to 4 fresh sage leaves
1 (2 inch) cinnamon stick
3 whole cloves
½ cup apple cider or apple juice
4 cups vegetable stock
3 lbs butternut squash, peeled, seeded, chopped
Freshly milled black pepper
1 tbls. unsalted butter (optional)
Freshly ground cinnamon for garnish
Minced parsley for garnish

In a heavy 4 quart kettle over medium high heat, warm oil. Add onion and a pinch of salt. With a wooden spoon, turn t onion over in the oil a few times. Reduce heat to low, add gingerroot and garlic, cover kettle, and cook for 15 min.

Make a bouquet garni by tying together kitchen twine or wrapping in cheesecloth the celery leaves, sage, cinnamon stick, and cloves.

Add the bouquet garni to kettle. Then add apple cider, stock, and squash. Raise heat and bring soup to a boil. Reduce heat to low and simmer, covered, for 30 to 40 min, until squash crushes easily against side of kettle.

Remove bouquet garni and puree with a blender. Season with pepper to taste. Swirl in the butter if using.

Serve the soup garnished with a dash of cinnamon and a sprinkle of parsley.

Yield: 3 quarts

Curried Corn
from Community Markets Chef Emily Peterson

1 tablespoon unsalted butter
½ cup onion, chopped
1 tablespoon minced garlic
1 tablespoon curry powder
4 ears of corn, kernels removed from the cob
1 cup coconut milk
Sea salt & fresh ground pepper
Chopped cilantro as garnish (optional)

Melt the butter in a large saucepan over medium heat. When the foaming subsides, add the onion. Cook, stirring occasionally until it begins to soften. Add the garlic and the curry powder. Stir 1 minute. Add the corn kernels and toss to evenly combine. Add the coconut milk, and cook until most of the liquid has cooked off, about 7 minutes. Taste, season with salt and fresh pepper. Serve immediately and garnish with a pinch of chopped cilantro, if using.

Garlic-Roasted Cauliflower
from Jillian Cristofalo

1 head cauliflower
2 garlic heads, minced
1 shallot, minced
2 tbls. olive oil
1/8 tsp. crushed red pepper flakes
Salt and pepper, to taste

Preheat the oven to 425°

Cut cauliflower into 1 inch florets. Toss the cauliflower with the garlic shallots,oil and crushed red pepper in a large baking pan.

Roast in the middle of the oven for about 30 minutes, or until golden.

Indian-Spiced Greens with Carrots and Chickpeas
from Community Markets Chef Emily Peterson

1 tablespoon grapeseed oil
3 tablespoons minced garlic
1 large bunch of greens, cleaned and chopped (kale, collards, mustard, beet or a mix)
1 cup carrots, cut into small dice
1 cup water 1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala*
Salt and pepper
1 15-ounce can chickpeas, rinsed

Heat oil in a sauté pan over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add the greens and the carrots and toss 1 minute. Add water, coriander, cumin, garam masala and a large pinch of salt. Cover and cook, stirring occasionally until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes. Add salt and pepper to taste.
*Garam masala is a ground spice mixture that traditionally includes coriander, cumin, cinnamon, peppercorns, cardamom and cloves. It’s used in Indian cooking. You can find it in the specialty-spice section of large supermarkets.

Yield: 4 servings

Marinated Cauliflower a la Grecque
from Community Markets Chef Emily Peterson

1 tablespoon shallot, minced
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon celery seeds
1 teaspoon black peppercorns
2 sprigs fresh thyme
2 bay leaves 1 lemon, sliced
4 parsley stems
4 cilantro stems
2 cups white wine
2 cups water
1 pound cauliflower, trimmed into florets
Extra virgin olive oil for drizzling

Combine all the ingredients EXCEPT the cauliflower and the olive oil in a large sauce pan. Bring to a boil. Cover and simmer 10 minutes, then strain and return the liquid to the pot. Discard the solids. Return the liquid to a boil.
Add the cauliflower and simmer, uncovered until tender, about 10 minutes.
Strain the cauliflower and reserve. Return the liquid to a boil and reduce by half.
Pour the liquid and the cauliflower into a container, cover and refrigerate overnight. Serve cold, drizzled with olive oil.

Market Vegetable Pot Stickers
from Community Markets Chef Emily Peterson

½ cup carrots, cut into small dice
½ cup zucchini, small dice
½ cup yellow squash, small dice
½ cup Japanese turnip, small dice
¼ cup beets, small dice
¼ cup kohlrabi, small dice
½ cup bok choy, chiffonade 1 tablespoon ginger, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
Salt to taste
24 dumpling skins
1 egg, beaten
Vegetable, canola or grapeseed oil

Combine first 10 ingredients in a large bowl. Add salt to taste.
Place about one tablespoon of the filling in the center of a dumpling wrapper. Moisten the edge of the wrapper with beaten egg. Fold the wrapper in half and press the edges together to seal. Set the potsticker on a plate and repeat until you run out of filling or dumpling wrappers.
Heat a large skillet on high and coat the bottom with a small amount of oil. When the oil is hot, place your potstickers flat side down in the skillet. Turn heat down to med-high and cook for about 5 minutes, until you see some caramelization around the edges of the potstickers. (Don’t try to move yet, they’ll be stuck, as the name implies.) Pour in about ½ cup of water, enough to cover the bottom of the skillet and come up the sides of the potstickers and immediately cover. Cook 3 minutes, allowing the steam to build up inside, releasing the potsticker from the bottom of the pan. Remove the cover, cook off any remaining water and remove the potstickers to a plate. Repeat until all are cooked. Serve with soy sauce for dipping.

Yield: About 24 Dumplings

Pan-Seared Summer Squash
from Peter Berley 's The Modern Vegetarian Kitchen

1 ½ pounds summer squash, such as pattypan, yellow, crookneck, or zucchini, sliced into 1-inch pieces
2 large red onions, sliced into ½-inch-thick rings
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh mint or basil
1 garlic clove, finely chopped
1 teaspoon finely chopped fresh thyme leaves
¼ teaspoon hot red pepper flakes
Coarse sea salt

1. Heat a cast-iron pan over high heat until very hot. Reduce the heat to medium and lay down as many pieces of squash and onion rings as the pan will comfortably hold in a single layer. You will probably need to cook the squash and onion rings in several batches. Cook for 6 to 8 minutes on one side, until the squash is speckled with brown and beginning to blacken, but do not let it char too much. Turn the squash and onion rings over and cook for 5 more minutes. Transfer to a bowl and repeat with the remaining squash and onion rings.

2. In a small bowl, combine the oil, vinegar, mint, garlic, thyme, and red pepper flakes and whisk well. Pour the dressing over the vegetables while they are still hot and toss to coat. Savor the explosion of herbal perfume.

3. Cover the bowl and let the vegetables marinate for 10 minutes. Turn the vegetables over in the marinade and add salt to taste before serving.

Yield: 4-6

Provencal Tomato Gratin
from Suzanne Carlock

2 cloves garlic, minced
1 TBSP fresh thyme, chopped
2 tsp. Italian parsley, chopped
4 large tomatoes cut in quarter inch slices
3 oz. crumbled goat cheese
1/2 cup coarsely chopped olives (Kalamata)
2 tsp. extra virgin olive oil
2 TBSP bread crumbs
salt and pepper to taste

Preheat oven to 350 degrees F.

Combine garlic, thyme and parsley. Lay half of the tomato slices in a 10" quiche dish.

Sprinkled half the herbs, garlic, olives, salt, pepper and goat cheese. Repeat the layer and then sprinkle with bread crumbs.

Drizzle olive oil over crumbs.

Bake for 30 minutes.

Yield: 4 servings

Ratatouille
from Robert Budwig 's The Vegetable Market

4 tablespoons olive oil
1 lb ripe tomatoes, chopped
2-3 large onions, sliced
2 large cloves garlic, chopped
1 lb eggplant, roughly sliced
1 lb zucchini roughly sliced
3 peppers, preferably red, yellow and green, seeded and cut into quarters
Salt and freshly ground black pepper

Heat the oil in a large heavy saucepan over a moderate heat. Add the tomatoes first, then add the onions, garlic, eggplant, zucchini, peppers and season with salt and pepper.
Cover the pan and cook until the vegetables are reduced to a thick stew. (Apart from the tomatoes and onions, the other vegetables should retain an identifiable shape.)
Remove from the heat and correct the seasoning. Serve as a first course, an accompaniment to meat or fish or as a man dish.

Yield: 4-6

Tender Greens with Pine Nuts & Golden Raisins
from Community Markets Chef Emily Peterson

1 lb. tender greens, like rainbow or Swiss chard, bok choy, dandelion or similar
3 tablespoons grapeseed oil
½ cup pine nuts
½ cup finely chopped onion
¼ cup finely chopped golden raisins
Sea salt
Lemon zest

Chop the greens into 2” pieces. If you are using the stems of your greens, chop those into ½” lengths. Place the chopped greens and stems into a big bowl of cold water and swish around to let the grit fall to the bottom. Let stand 5 minutes.
Meanwhile, add the grapeseed oil to a skillet over medium-high heat. Add the pine nuts and shake the pan constantly to toast them evenly on all sides. Use a slotted spoon to remove the pine nuts to a plate lined with paper towel. Reserve.
Into the same pan, add the onion and sauté over medium heat until it begins to soften. Without disturbing the bottom of the bowl, lift the greens out of the water and add them to the pan. Allow the greens on the bottom to wilt a bit, then toss to coat with the oil. Allow to cook until the greens are wilted. Add the chopped raisins and reserved pine nuts. Stir to evenly combine. Add sea salt to taste. Serve garnished with a pinch of grated lemon zest.

Yield: 4 servings

Zucchini & Summer Squash Primavera
from Community Markets Chef Emily Peterson

4 tablespoons grapeseed oil
2 tablespoons minced garlic
2 medium zucchini, cut into thin rounds
2 medium summer squash, cut into thin rounds
Sea salt to taste 1/8 cup water
Handful of fresh chopped herbs such as basil, thyme, oregano, parsley, cilantro or a mix
Extra virgin olive oil for drizzling
Grated Parmesan cheese for sprinkling

Heat the grapeseed oil in a large sauté pan over medium-high heat. Add the garlic and cook just until it becomes fragrant, about a minute. Add the zucchini and squash, with a big pinch of sea salt. Toss the vegetables to coat with the garlic and oil, cover and cook until the water evaporates. Turn off the heat, toss in the herbs and stir to evenly distribute.
Serve as a side dish, drizzled with olive oil and sprinkled with grated cheese.

Yield: 4 servings

Zucchini Pancake with Cherry Tomato Salad
from Chad Goslee

Zucchini Pancake
1 lb. small to medium zucchini (2-3 pieces)
1 egg
1/2 cup ricotta cheese
1/4 cup flour
1 TBSP fresh basil, chopped
1/2 TBSP fresh mint, chopped
1 clove of garlic, minced
salt and pepper
2 TBSP extra virgin olive oil

Grate zucchini on the large holes of a box grater and toss with 1/2 tsp salt. Place zucchini in a colander to drain for at least 30 minutes. After zucchini has drained, place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.

Whisk egg and ricotta together until fairly smooth, and then whisk in flour. Add drained zucchini, herbs, garlic, salt and pepper. Mix well.

Heat 1 - 2 TBSP of oil in a skillet over medium-high heat. Drop zucchini mixture by spoonfuls into skillet, using a spatula to flatten them. Cook until browned on first side, then flip and brown on the second side.

Top with a spoonful of cherry tomato salad, and serve.

Cherry Tomato Salad
1 cup cherry tomatoes (a mixture of colors makes for great presentation)
2 tsp. sherry vinegar or red wine vinegar
1/2 TBSP chopped basil
salt and pepper to taste

Halve or quarter the tomatoes, depending on their size. Season with salt and pepper.

Toss with oil and herbs, adding vinegar last.

Set aside for 10-15 minutes before serving.

Yield: 4-6

SUMMER
EGGS & CHEESE

Farmers Market Omelet
from Matt Karp, Plates Restaraunt

3 eggs
1 tablespoon grated cheese
2 tablespoons medium diced summer squash
1 tablespoon chopped tomato
1 tablespoon sliced spring onion
1 tablespoon sliced carrots
1 tablespoon sliced radish
2 tablespoons olive oil
Pinch salt & pepper

Warm olive oil in sauté pan. Add spring onion. Cook one minute. Add all ingredients except tomato and cheese. Sautee over medium heat for five minutes (no color on veg – don’t brown). Add tomato and cook one minute more. Remove to bowl. Rinse pan and reheat.
Make omelet. Spoon in filling and cheese and fold over. Slide out onto plate and serve.

Green Herb and Goat Cheese Fritatta
from Peter Berley

5 tablespoons extra virgin olive oil
4 cups thinly sliced chives, green onions, and basil
7-8 ounces mild goat cheese
salt and freshly milled black pepper
1 dozen large eggs

Frittatas are traditionally served at room temperature, but this one is also good hot or warm, straight from the pan.

1. Set a rack on the top shelf of the oven and preheat to 450°F.

2. In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the herbs and sauté for 2 minutes. Transfer the herbs to a plate and let cool for several minutes. Season with salt and pepper.

3. In a large bowl, season the eggs with salt and pepper. Whisk lightly with a fork—only enough to mix the whites and yolks. Stir in the herbs and crumble the goat cheese into the egg mixture.

4. Wipe out the skillet with a paper towel and place over medium heat. Add the remaining 3 tablespoons oil and swirl all around and up the sides of the pan.

5. Add the egg and herb mixture and stir gently with the back of a fork without touching the bottom or sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes. When the bottom of the frittata begins to set, transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.

6 Slide the frittata onto a serving platter, cut into wedges, and serve.

Yield: 4 servings

Zucchini-Feta Pancakes
from Community Markets Chef Emily Peterson

4 eggs
4 packed cups of grated zucchini
1 cup crumbled feta cheese (or similarly textured cheese)
1 tablespoon chopped mint
1/3 cup flour
Kosher salt
Fresh black pepper
Vegetable oil for frying
1 cup yogurt
1 tablespoon chopped dill

In a large bowl, combine the eggs, zucchini, cheese and mint. Stir in the flour with a large pinch of salt and a few grinds of cracked pepper.
Heat a heavy skillet over medium heat. Add enough oil to the pan to coat the bottom. Using a tablespoon, drop the batter into the hot pan. Don’t overcrowd. When the pancakes are golden brown, flip and cook the other side. Remove from the pan when crisp. Repeat until all the batter is cooked.
In a small bowl, combine the yogurt and dill.
Serve the pancakes with the dill-yogurt sauce.

Yield: About 4

SUMMER
DESSERTS

Ginger-Glazed Peaches
from Amanda Elliott

Serves 6

¾ cup dry white wine
¾ cup water
¾ cup brown sugar
Zest from 1 lemon
2 inch piece freshly grated ginger,
8 peaches
2 tablespoons fresh lemon juice

1. Simmer wine, water, sugar, ginger and lemon, stirring occasionally, until reduced to about ¾ cup (approximately 15 minutes)
2. While syrup is simmering, slice peaches and toss with lemon juice
3. Pour hot syrup through a fine sieve onto peaches. Stir, coating peaches thoroughly.
4. Let stand 20 minutes.

Maple Blueberry Parfait
from Gourmet Magazine

3½ cups blueberries, divided
¾ cup pure maple syrup
1 cup chilled heavy cream
1 teaspoon fresh lemon juice
6 oz thin cookies, coarsely crumbled

Cook 2 ¼ cups blueberries with ½ cup maple syrup in a 2-qt heavy saucepan over medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes. Cool in an ice bath, stirring occasionally.
While blueberry mixture cools, beat cream with remaining ¼ cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
Stir lemon juice and remaining 1 ¼ cups blueberries into cooled blueberry-maple mixture.
Spoon about 2 tablespoons of blueberry mixture into each of six glasses and top with half of the crumbled cookies, and whipped cream. Serve parfaits immediately.

Yield: 6 servings

Sauteed Peaches with Pan-Roasted Walnuts
from Community Markets Chef Emily Peterson

½ cup chopped walnuts
4 large, ripe peaches
4 tablespoons butter
1/3 cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground coriander
2 tablespoons brandy, rum or orange-flavored liquor (optional)

Heat a dry, clean sauté pan over high. Add the walnuts and stir constantly until the walnuts start to toast and become aromatic. Pour onto a cookie sheet and spread out to cool. Wipe out the sauté pan and return to the stove.
Slice or dice the peaches. Melt the butter in the sauté pan over medium heat. Add the sugar, cinnamon and coriander. Stir until the sugar is dissolved. Add the peaches and cook until they just begin to brown and are tender, about 5 minutes.
Turn off the heat and stir in the brandy, rum or orange liquor. (NOTE: Forgetting to turn off heat may result in a flame. Don’t panic. Chef’s do this on purpose all the time. Turn off the heat and cover with a lid.) Stir in the walnuts.
Serve with vanilla ice cream or pound cake or both!

Yield: 4 servings

FALL
SOUPS & APPETIZERS

A Rustic Bread Stuffing with Red Mustard Greens, Currants, and Pine Nuts
from Jeanne Thiel Kelley 's Bon Appetit

1 1-pound loaf pain rustique or other rustic country-style bread
2 tablespoons extra-virgin olive oil
2 garlic cloves; 1 pressed, 1 minced
4 tablespoons (1/2 stick) butter, divided
1/3 cup pine nuts
2 cups chopped onions
6 cups coarsely chopped stemmed red mustard greens
1 tablespoon chopped fresh thyme
2 cups turkey stock or low-salt chicken broth
1/3 cup dried currants
1/2 teaspoon finely grated lemon peel

Position rack in center of oven and preheat to 375°F. Cut bottom crust and short ends off bread and discard. Cut bread into 3/4- inch cubes; place in large bowl. Whisk oil and pressed garlic clove in small bowl. Add to bread cubes; toss to coat. Spread bread cubes in single layer on large rimmed baking sheet; sprinkle with salt and freshly ground pepper. Bake until slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return to same large bowl.

Generously butter 13 x 9 x 2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium heat.

Add pine nuts; stir until golden, about 2 minutes. Add to bowl with bread cubes. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until brown, about 10 minutes. Add mustard greens, thyme, and minced garlic; sauté until greens are wilted and tender, 3 to 4 minutes. Transfer to bowl with bread cubes. Add 2 cups stock to same skillet; boil until reduced to 1 cup, about 5 minutes. Pour stock over bread mixture and toss. Mix in currants and lemon peel. Season with salt and freshly ground black pepper. Transfer stuffing to prepared baking dish.
DO AHEAD: Can be made 6 hours ahead. Cover; chill.

Preheat oven to 350°F. Bake stuffing uncovered until heated through and starting to brown on top, 20 to 30 minutes. Let stand 5 minutes and serve.

An Easy Way to Make Crispy Pickled Vegetables
from Peter Berley 's The Modern Vegetarian Kitchen

4 cups water
½ cup cider vinegar
¼ cup coarse sea salt
1 tbls. finely chopped garlic
3 bay leaves
2 tsp mustard seeds
½ tsp turmeric (optional)
8 cups assorted hard vegetables, cut into bite sized pieces (cauliflower, carrots,winter squash, beets, cabbage turnips, kohlrabi, and red onions)
3 or 4 sprigs fresh dill

To make pickling brine, combine water, vinegar, salt, garlic, bay leaves, mustard seed, and turmeric in saucepan over high heat. Bring to a boil. Reduce heat and simmer for 5 min. Remove from heat and set aside to cool.

In 3 quart glass or ceramic bowl, combine vegetables and dill or pack vegetables into clean glass mason jars. Cover with cooled brine and refrigerate for 24 hrs. before serving.

Store up to 3 months in refrigerator. (Proportions: 1 quart pickling brine to 2 quarts vegetables.)

NOTE: To print this recipe Copy and Paste it into a word document. Do not just print or you'll print all of the recipes on the website!

Yield: 4 servings

Apple Filled Squash
from The Hemmingford Women’s Club

3 acorn squash
2 cups sliced apples
3/4 cup brown sugar
2 TBSP butter, melted
1/4 tsp. ground ginger
salt, to taste

Preheat oven to 350 F.
1. Halve squash lengthwise; remove seeds. Brush with melted butter and sprinkle with a little salt. Place, cut side down, in large baking dish.
2. Bake in oven for 35 minutes. Combine apples, brown sugar, lemon juice and ginger.
3. Turn squash over in baking dish. Fill centers with apple mixture. Dot with butter. Continue baking for an additional 25 minutes, till squash is tender. If desired, sprinkle with ground cinnamon before serving.
*Smoked sausage (meat or vegetarian) can be mixed with the apple mxiture and cooked in the squash halves.

Chipotle Roasted Potatoes
from Peter Berley 's Fresh Food Fast

2 lb. small red potatoes, halved
1 tsp. cumin seeds
2 garlic cloves, peeled
2 tsp. kosher salt
2 chipotle chilis in adobo sauce 1/3 cup extra-virgin olive oil
2 tbls. freshly squeezed lemon juice
1 tbls. fresh thyme leaves or 1 tsp. dried thyme
2 tsp. sweet paprika

Preheat oven to 450°F.

Add ½ inch of water to a large pot fitted with a steamer insert and bring to a boil. Add the potatoes and steam, covered, until barely tender, 8 to 10 min.

In a mortar, crush the cumin seeds. Add the garlic and salt and pound to paste. Pound in the chipotles and a little of the adobo sauce. Stir in the oil, lemon juice, thyme leaves, and paprika. With a rubber spatula, scrape the mixture into a large bowl. Add the potatoes and stir to coat

Transfer potatoes to a rimmed baking sheet and roast until tender, about 15 min.

Yield: 4 servings

Curried Pumpkin Soup
from Community Market's Chef Emily Peterson 's www.thegourmandandthepeasant.com

2 tablespoons grapeseed oil
½ cup finely chopped onion
2 tablespoons curry powder
2 teaspoons hot sauce (like Tabasco or Sriracha)
1 tablespoon minced garlic
2 stems of thyme
4 cups diced pumpkin
1 cup diced potato
2 quarts vegetable or chicken stock
Salt and pepper

Heat the grapeseed oil in a large heavy-bottomed pot big enough to hold all the ingredients. Add the onion with a pinch of salt and cook over medium heat until it starts to become tender. Add the curry powder, hot sauce, garlic and thyme stems.

Cook until fragrant, about a minute or two. Add the pumpkin and potato.

Cook two minutes more, then add the stock and turn up the heat. Bring to a boil, turn the heat down and simmer until the pumpkin and potato are tender, about twenty minutes, depending on how small you cut them. Remove the thyme stems.

Next, puree the soup. Use either an immersion blender (easiest) or a regular blender (work in batches) to make the soup smooth. This can also be done by hand with a potato masher or food mill. Season to taste with salt and pepper and garnish with a few thyme leaves.

Yield: 4 servings

Kale, Potato and Cannellini Bean Soup

1 medium onion, chopped (1 cup)
2 medium celery ribs, chopped (1/2 cup)
2 garlic cloves, chopped
½ teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
1 teaspoon dried rosemary
1 sprig thyme
2 large boiling potatoes, peeled and cut into 1/2-inch pieces
3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
1 cups water
1 bay leaf
1 teaspoon salt
¼ teaspoon crushed black pepper
1 (14-oz) can cannellini beans, rinsed and drained
Salt and pepper to taste

Optional - 1/4 lb Spanish Chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (about 1 cup)

Heat olive oil in a 4-6 quart heavy pot over moderate heat. Add onion, celery, garlic, herbs and Chorizo if using, and sauté, stirring frequently, until vegetables are soft and beginning to brown, (about 5-7 minutes).

Add potato, kale, chicken broth, water, bay leaf and salt, and bring to boil. Partially cover and reduce to simmer, cooking until potatoes are tender, (about 15 minutes). Add cannellini beans and heat through.

Discard bay leaf and season with salt and pepper to taste.

Yield: 6 servings

Parfait of Apple & Onion, Smoked Bacon & Crisp Panko with Goat Cheese Foam
from Peter X. Kelly of The Xaviars Restaurant Group

Apple & Rosemary Condiment
1 cinnamon stick
2 pieces clove
6 local apples, cored, peeled and sliced
10 ounces white wine
2 tbls. sugar
3 tbls. butter
1 sprig fresh rosemary

For Caramelized Onions
4 large Vidalia Onions, thinly sliced
1 tbls. butter
Ground white pepper

For the Goat Cheese Foam
1 cup heavy cream
4 ounces fresh goat cheese, crumbled
Pinch salt
Pinch white pepper

Grilled Bacon
4 slices slab bacon, 1/2 inch thick

Crisp Panco
1 cup vegetable oil
1/2 cup Japaneses panco crumbs

Apple & Rosemary Condiment
Wrap cinnamon & cloves in cheesecloth and place in pot with apples, white wine and sugar. Meanwhile heat butter in a pan till nut brown and bubbling. Place rosemary in pan with butter and allow to foam over rosemary while shaking pan. Remove from heat and allow butter to steep for 5 minutes. Remove rosemary sprig and discard. When apples are tender soft place apple mixture (discard cheesecloth and its contents) in food processor. Add butter to mixture and process till smooth. Place in container and set aside.

For Caramelized Onions
In large non stick saute pan melt butter over medium high heat. Add sliced onions and toss to coat with butter. Sprinkle with white pepper. Cook onion stirring occasionally till onions are evenly browned and sweet, about 20 minutes. Remove from pan and set aside.

For the Goat Cheese Foam
Place all ingredients in small pot and heat over low flame stirring till mixture is smooth. Pour mixture into a siphon canister and chill well. When ready to serve charge canister with one cartridge, shake well and dispense.

Grilled Bacon
Heat a grill pan till very hot. Lay bacon slice into grill pan and cook 3 minutes on each side till well colored. Remove from grill pan and pat dry on paper towels. Dice bacon and set aside.

Crisp Panco
Place oil in heavy bottom sauce pot and bring to 350 degrees. Place a hand strainer in the oil. Sprinkle the panco crumbs into the oil and cook till well browned. Remove strainer with panco from oil and pour onto paper towels to drain. Set aside.

To assemble
Using a small parfait glass spoon a small amount of the apple and rosemary mixture into the bottom of the glass. Top with a small amount of the caramelized onions. Spread a layer of diced bacon over. Top with a layer of the goat cheese foam. Then sprinkle the tops with crisp panco.

Roasted Beet Crostini
from Carrie Luckner-Zimmerman

1 bunch beets with their greens
1 baguette cut on the diagonal into 16 pieces
2 tablespoons extra-virgin olive oil, divided
6 cloves garlic, minced
1 tablespoon sherry vinegar, or red-wine vinegar
2 tablespoons water
¼ teaspoon salt
4 ounces creamy goat cheese
¼ teaspoon freshly ground pepper

Preheat oven to 400˚F. Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover with foil and roast until tender when pierced with a knife, 45 minutes to ½ hour. Uncover and let cool. Reduce oven temperature to 350˚F.
While the beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once until toasted, about 7 minutes on each side.
Thinly slice the beet green stems and finely chop the leaves; keep stems and leaves separate. Heat 1 tablespoon oil in a large skillet over medium heat. Add the stems and cook stirring occasionally until tender, about 3 minutes. Add the remaining tablespoon oil and garlic and cook, stirring occasionally until the greens are tender and the liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from the heat.
Peel the cooled beets and cut into 1 inch pieces. Place ¾ cup beet pieces, goat cheese and pepper in a food processor and puree until smooth.
To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.

Roasted Garlic Vinaigrette
from Jillian Christofalo

2 heads garlic, unpeeled
olive oil
salt
1 T dijon mustard
1 T fresh lemon juice
1/4 cup balsamic or red wine vinegar
1 cup extra virgin olive oil
salt and pepper, to taste

Preheat oven to 425 degrees F.

Slice the top half inch off of the garlic heads. Place the heads on a large square of aluminum foil. Drizzle with olive oil, sprinkle with salt, and enclose in foil. Roast for about an hour, or until a knife can be easily inserted into the garlic.

Let the garlic cool, squeeze it into a blender or food processor, and blend together with the mustard, lemon juice, vinegar and salt and pepper until smooth. With the motor running, add the olive oil in a very thin stream and blend until emulsified.

This vinaigrette can be made up to 4 days ahead when kept chilled and tightly sealed. Shake, whisk or reblend vinaigrette before serving.

Turnip Soup
from Peter G. Rose 's Foods of the Hudson, Overlook Press

4 cups beef broth, homemade or canned
3 medium turnips, peeled and cut into chunks
1 small onion, chopped
2 TBSP chopped parsley
Salt to taste
Freshly ground black pepper to taste

In a large saucepan, combine beef broth, turnips, and onion and cook until the turnips are soft, about 10 - 15 minutes.

Stir in the parsley and put the mixture in a blender.

Blend until smooth; it will take 2 or 3 batches.

Taste and season with salt and pepper. Reheat and serve.

Yield: Serves 4 - 6

FALL
SALADS

Apple and Celery Salad with Walnuts and Mustard Vinaigrette
from Peter Berley 's Fresh Food Fast

6 large or 8 medium celery stalks
1/3 cup roughly chopped walnuts
2 tbls. freshly squeezed lemon juice
2 tbls. Dijon-style mustard
1 garlic clove, crushed
2 tsp. honey
½ tsp. kosher salt
5 tbls. extra virgin olive oil
Freshly milled black pepper
1 large apple
¼ cup minced celery leave

Peel away and discard any tough fibers from the celery stalks. Trim the celery leaves and reserve. Cut the celery on the bias into 1/8 inch thick pieces about 1 inch in length. Transfer the celery pieces to a bowl of cold water and refrigerate.

In a small skillet over medium heat, toast the nuts for 3 to 4 minutes, shaking the pan for even browning. Transfer to a plate to cool.

In a Salad Bowl combine the lemon juice, mustard, garlic, honey, and salt. Whisk in the oil and season with pepper.

Peel and quarter the apple. Core and cut each quarter into wedges. Cut the wedges crosswise into thin slices. Add the apple slices to the dressing and toss.

Drain the chilled celery and dry in a salad spinner or blot dry with a paper towel.

Add the celery, celery leaves, and walnuts to the apples and toss. Serve immediately.

Yield: 4 servings

Broccoli Salad with Ginger Vinaigrette
from Peter Berley 's Fresh Food Fast

2 tbls. extra virgin olive oil
1 tbls. rice vinegar
1 tbls. freshly squeezed lemon juice
1 ½ tsp. grated fresh ginger
1 tsp. soy sauce
¼ tsp. honey
1 tbls. kosher salt, plus additional to taste
Freshly milled black pepper
1 large head broccoli, florets separated, stalks peeled and sliced

In a salad bowl whisk together the oil, vinegar, lemon juice, ginger, soy sauce, honey, and salt and pepper to taste.

In a large saucepan, bring 2 quarts of water to a boil. Add the 1 tbls. of salt and the broccoli and blanch until crisp-tender, about 2 min. Drain thoroughly and blot with a towel.

Add the broccoli to the vinaigrette and toss to combine. Season with salt and pepper. Serve immediately or refrigerate for 15 min.

Yield: 4 servings

Fennel-Cabbage Slaw with Raisins and Apple
from Peter Berley 's Fresh Food Fast

3 tbls. extra-virgin olive oil
3 tbls. freshly squeezed lemon juice
1 tsp. fennel seeds, toasted and ground
Kosher salt and freshly milled black pepper
3 tbls. raisins
1 large bulb fennel, trimmed and sliced paper thin, fronds chopped
1/2 small head green cabbage, thinly sliced (about 3 cups)
1 red apple, unpeeled, cored and cut into matchsticks

In a salad bowl, whisk together the oil, lemon juice, and ground fennel seeds. Season with salt and pepper.

Add the fennel, cabbage, apple, and raisins and toss to combine. Refrigerate for 15 min. Season with additional salt and pepper and serve.

Yield: 4 Servings

New Potato and Green Bean Salad
from Suzanne Carlock

Dressing:
1/4 cup balsamic vinegar
2 TBSP Dijon mustard
2 TBSP fresh lemon juice
1 clove garlic minced
Dash Worcestershire sauce
1/3 cup Extra Virgin Olive Oil
Salt and pepper

Salad:
1 1/2 lbs. small red skin potatoes
3/4 lb. green beans (stems trimmed)
1 small red onion, coarsely chopped
1/2 cup fresh basil, cut into strips

Cook potatoes and cool. Cut into quarters.
Cook beans in salted water for 5 minutes, drain. Put into ice water to cool, and drain again.
Combine vegetables and basil and toss with dressing. Let stand. Serve at room temperature. This can be made ahead of time.

Yield: 4-6

FALL
MEAT, POULTRY, FISH

Apples, Cabbage and Sausage
from Amy Johansson

2 TBSP olive oil
3 shallots, diced
2 cloves of garlic, minced
4 apples (Gala or muttsu are good), peeled cored and sliced into chunks.
2 1/2 pounds of sliced smoked sausage (turkey or vegetarian versions are OK too)
1 bay leaf
pinch nutmeg
1/2 tsp allspice
1/2 tsp black pepper
1/2 cup chicken or vegetable stock
2 tsp. cider vinegar or sherry vinegar

Heat oil in a large pot over medium heat.

Add the shallots, and sweat until soft. Add cabbage, and stir fry for 2 minutes. Add garlic. Continue to saute for about 3 minutes until garlic and cabbage are tender.

Add apple chunks to mixture and stir.

Add sausage with bay leaf, vinegar, nutmeg and allspice. Pour in stock and vinegar. Cover the pot and simmer gently for approximately an hour.

Remove from heat and let rest for about 4 minutes.

Serve warm with applesauce, if desired.

Yield: 4-6

Halibut Ceveche
from Vincent Barcelona of Harvest on Hudson

Halibut
8 oz of fresh center cut Halibut thinly sliced
1 ear of fresh corn peeled, blanched in boiling salted water and shucked into planks
1 medium sweet potato diced & blanched in salted water, cooked until tender cool and set aside
1/2 sweet onion thinly sliced
1 tbsp. fresh chopped cilantro
1 cup freshly squeezed lime juice
1/4 cup of water
1 tsp. chili oil
2 oz baby field lettuce finely julienned
Salt and pepper to taste

For the Chile Oil
1 cup blended oil
2 tsp. red pepper flakes
1 tsp. cayenne pepper
1 tsp. paprika
3 garlic cloves peeled and crushed.

Halibut Ceveche:
In a stainless steel bowl place the halibut, corn, sweet potatoes, onion and cilantro; pour the lime juice and water over the top and mix gently to allow the lime to cook the Halibut for about 3 minutes a bit longer if the Halibut is thicker.

For the Chile Oil:
Place all ingredients in to a small sauce pot, bring contents to a simmer for 2 minutes, let cool and then strain. Put chili oil to the side or refrigerate up to one month.

Plating:
On a small appetizer plate put a little of the julienne field greens down the center, lay the Halibut down the middle like shingles of a house, arrange the garnish on top and around the dish, pour a little of the marinade over the fish and drizzle a little of the chili oil over and around the dish.

Yield: 4 servings

Honey Roasted Pork Chops with Apples & Onions
from Shannon Hayes 's The Grassfed Gourmet Cookbook

1 tablespoon salt
1 teaspoon freshly ground black pepper
3 teaspoons rubbed sage
1 tablespoon olive oil
2 pork chops (rib, shoulder, loin, and country ribs are all okay to use)
1/3 cup apple cider of juice
1 tart, firm apple, cored and cut into thick slices, but not peeled
1 small onion, thinly sliced into rings
¼ cup raisins
2 tablespoons honey

Preheat oven to 350˚ F. Combine the salt, pepper, and sage; rub into the meat.
Pour the olive oil into the heated ovenproof skillet, and sear the chops over medium heat, 1 minute per side or until browned. Remove from the heat, add the cider, sliced apple, onion, and raisins. Drizzle with honey, cover, and roast for 1 ½ hours or until fork-tender.

Yield: 2 servings

Potato, Sauerkraut and Sausage Stamppot
from Peter G. Rose

2 lbs. potatoes, peeled, washed, cut in half
1 lb. sauerkraut, rinsed
1 apple, peeled, cored, chopped
1 lb. or more sausage ½ cup milk
3-4 TBSP butter
6-8 crumbled bacon
Salt to taste
Black pepper, to taste

Place the potatoes in a large pan and pour in water halfway up the potatoes. Mix the sauerkraut and apple and place on top. Bring to a boil, then add the sausage.

Cover the pan and gently boil for about 25-30 minutes., until the potatoes are tender. Remove the sausage and keep warm. Drain, then mash the potato-sauerkraut mixture and blend in the milk and the butter.

Stir in the crumbled bacon, if used. Taste and season with salt and pepper. Each serving gets a part of the sausage.

Seared Scallops with Bokchoy, Corn and Sesame Glaze
from Matthew Karp of Plates

20 pieces of scallops
4 pieces of baby bok choy
6 ears of corn cut into kernels
1/2 cup chicken stock
1 tsp. sesame oil
1 tbls. soy sauce
1 tsp. hoison sauce
1/2 tsp. corn starch
1 piece of chopped garlic
1 piece of chopped ginger
1 leek, julienned
1 piece watermelon scooped into balls
Olive oil

Prepare Sauce:
Saute the chopped ginger and garlic.
Mix the corn starch with the liquids and add to garlic & ginger.
Boil for 5 minutes stirring constantly.

Garnish:
Deep fry leeks at 310 degrees fahrenheit.
Saute baby bok choy until tender in 1 spoonful of oil.

Cook:
Sear scallops
Saute corn in 1 spoonful of oil.

Assemble:
Place bok choy, corn and watermelon on plate.
Put scallops on this and spoon sauce around.
Add fried leek garnish.

Yield: 4 servings

Spare ribs with kale, escarole and mustard greens
from Donna Scimia

1 pound spareribs (preferably grassfed) beef or pork
2 TBSP extra virgin olive oil
3 cloves of garlic, smashed
Bunch of kale, washed
Bunch of escarole, washed
Bunch of mustard greens, washed
1 pound fingerling potatoes, sliced into large dice
15 oz. can of white or red beans
2 cups water or chicken stock
Salt and pepper, to taste

Brown the spare ribs in oil and garlic in a sturdy large pot, Dutch oven preferable. Add water or stock to cover, and add kale, escarole and mustard greens. Add salt, pepper and potatoes. Let the mixture cook over a medium-low flame for about 25 minutes. Add a can of drained white or red beans. Cover and lower flame to low. Let cook for about 45 minutes, or until the meat is tender and fall off the bone.

Yield: 4 servings

FALL
VEGETABLES

Broccoli Rabe with Balsamic Brown Butter
from Peter Berley 's Fresh Food Fast

6 TBSP unsalted butter
3 TBSP balsamic vinegar
2 bunches of broccoli rabe, trimmed
2 TBSP coarse sea salt or kosher salt

1. Bring a large pot of water to a boil.
2. Melt the butter in a small skillet over high heat. Let it cook until the white solids sink to the bottom and turn a light brown. (You will no longer hear a sizzling sound), about 5 minutes. Stir in the vinegar and cook for 30 seconds. Remove the pan from the heat.
3. Add the broccoli rabe and salt to the boiling water. Boil the broccoli rabe uncovered, for 2 minutes, then drain well. Transfer the broccoli rabe to a bowl and toss with the balsamic butter. Serve immediately.

Yield: 4 servings

Butternut Squash Ravioli with Giger Carrot Cream
from Jon Pratt of Peter Pratt's Inn

Ravioli
1 lb. butternut squash (1/8" dice a mandolin helps with this step)
2 shallots (peeled and 1/8" dice)
1 small red onion (1/8" dice)
1 tbls. fresh thyme (stripped and minced)
3 tbls. unsalted butter
Salt and pepper to taste
Won Ton Wrappers
1 egg white
1 tbls. corn starch
2 tbls. water

Ginger Carrot Cream
1 qt cream
2 inch knob of fresh ginger
3 carrots juiced

Ravioli
Heat butter to bubbling and saute squash in large skillet until caramelized. Reserve squash to bowl.

Suate onion and shallots with 2 tbls. butter until caramelized; add thyme and stir for one minute. Reserve to the same bowl. Add salt and pepper to taste.

Lay out won ton skins and moisten edges with egg white and cornstarch mixture.

Spoon 1 tsp of squash mixture into center of won ton skin and cover with another skin.

Press to seal and reserve on parchment lined sheet tray covered in refrigerator.

Ginger Carrot Cream

If you don't have a juicer, grate manually or chop items in food processor and squeeze juice through cheese cloth.

Reduce cream by half by simmering slowly in non reactive sauce pan.

Add 1.4 cup of carrot juice and 1 tbls. ginger juice. Simmer 2 more minutes. Salt and pepper.

To serve bring salted water to boil and cook ravioli for 1 minute. Drain and arrange on plate. Spoon desired sauce on plate and garnish.

Maple Roasted Carrots
from Peter Berley 's Fresh Food Fast

2 lbs. carrots, peeled and cut on a bias 1/2" thick
3 TBSP maple syrup
1 TBSP lemon juice
1 TBSP unsalted butter, or extra virgin olive oil
1/2 tsp coarse sea salt or kosher salt

1. Set an oven rack on the middle shelf and preheat to 475 degrees F.
2. Pour 1/2 inch of water into a pot fitted with a steamer insert and bring to a boil over high heat. Add the carrots, cover and steam for 5 minutes.
3. Place a rimmed baking sheet or baking dish in the oven to heat.
4. In a large bowl, combine the maple syrup, lemon juice, butter and salt.
5. Drain the carrots well, transfer them to the bowl, and toss to coat. With a rubber spatula, scrape the carrots onto the baking sheet and roast, stirring halfway through the cooking time, until tender and lightly caramelized, about 15 minutes.

Yield: 4-6

Mixed Greens & Shallot Fritatta
from adapted from Peter Berley

5 tablespoons extra virgin olive oil
salt and freshly milled black pepper
4 cups mixed cooking greens
1 dozen large eggs
12 shallots, rough chopped

Frittatas are traditionally served at room temperature, but this one is also good hot or warm, straight from the pan.

Set a rack on the top shelf of the oven and preheat to 450°F.

In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add shallots & sautee until carmelized. Add greens and sauté unitl tender. Transfer the greens to a plate and let cool for several minutes. Season with salt and pepper.

In a large bowl, season the eggs with salt and pepper. Whisk lightly with a fork—only enough to mix the whites and yolks. Stir the greens and shallots into the egg mixture.

Wipe out the skillet with a paper towel and place over medium heat. Add the remaining 3 tablespoons oil and swirl all around and up the sides of the pan.

Add the egg mixture and stir gently with the back of a fork without touching the bottom or sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes. When the bottom of the frittata begins to set, transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.

Slide the frittata onto a serving platter, cut into wedges, and serve.

Yield: 4 servings

Penne with Beets, Beet Greens, Goat Cheese, and Walnuts
from Peter Berley 's The Flexitarian Table

2 bunches beets with greens, trimmed, greens reserved, and beets scrubbed
Kosher salt and ground black pepper
8 oz. whole wheat penne
1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 tbls. chopped fresh tarragon
1/4 - 1/2 tsp. red pepper flakes
4 oz. fresh goat cheese, crumbled (½ cup)
3/4 cup walnuts, toasted and coarsely chopped

Preheat oven to 400°.
Wrap beets in foil, place on a baking sheet, and roast until they can be pierced easily with tip of a knife. About 45 min.
Wash and drain the greens. Cut into ½ inch wide ribbons and set aside.
Unwrap beets, transfer to a colander, and cool under cold water. Slip off skins and discard. Trim ends of beets and slice vertically ½ inch thick. Stack the slices and cut into ½ inch wide sticks.
Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8 min.

Yield: Serves 4

Red Pepper Sauce
from Ulla K’jrval

3 large thick-fleshed red peppers
1/2 cup cream
Salt and pepper to taste

Char, peel and clean the peppers.

Place in blender or processor and process until smooth.

Add cream, salt and pepper; blend well.

Drizzle over seafood, chicken or other vegetables.

Roasted Cauliflower with Garlic and Shallots
from Jillian Cristofalo

1 head cauliflower
2 cloves garlic, minced
1 shallot, minced
2 T olive oil
1/8 tsp crushed red pepper flakes
salt and pepper, to taste

Preheat oven to 425 F

Cut cauliflower into 1-inch florets. Toss the cauliflower with the garlic, shallots, oil and crushed red pepper in a large baking pan. Add salt and pepper to taste. Roast in the middle of the oven for about 30 minutes, or until golden.

Roasted Cippolini Onion & Gruyere Quiche
from Patrick Filacchione of Club Fit, Briarcliff

1 lb cippolini onions
1/2 cup good balsamic vinegar
1/2 lb bacon coarsley chopped
2 9 " pie shells
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp grated nutmeg
6 large eggs
3 cups heavy cream
8 oz. gruyere cheese grated

Peel onions & toss in the vinegar. Roast at 450o for 45 minutes turning a few times. Cool & chop.

Prick the bottom of the pie shell with fork then pre-bake for 15 minutes in the same oven. Then turn the oven down to 350o

In a skillet, cook the bacon till it starts to brown then add the onions. Set aside.

Evenly divide the cheese between the 2 prebaked pie shells and top each with half the onion & bacon mixture. Whisk together the cream, eggs, salt, pepper, nutmeg and pour half of it over each pie shell. Bake till set, about 25 - 35 minutes. Cool slightly before attempting to cut.

Roasted Winter Squash with Curry Butter and Cider
from Peter Berley 's Fresh Food Fast

3 TBSP unsalted butter
2 TBSP brown sugar
1 TBSP curry powder
1 cup apple cider
1/4 tsp coarse salt
2 lbs. winter squash, peeled if necessary, cut into 2" chunks

1. Preheat the oven to 450 F. Select an ovenproof casserole or skillet large enough to hold the squash in a single layer.
2. Melt the butter in the casserole over medium heat. Add brown sugar, curry powder, and salt and cook, stirring, until the butter melts. Add the squash and toss to coat.
3. Gradually pour the cider down the side of the side of the pan without pouring it directly over the squash. Increase the heat to high and bring to a boil.
4. Transfer the casserole to the oven and roast for 30 minutes, basting midway through the cooking time. The squash is done when the tip of the knife meets no resistance.

Yield: 6 servings

Roasty Potatoes with Sage
from Suzanne Carlock

2 lbs new waxy potatoes
2 TBSP extra virgin olive oil
30-40 sage leaves
1 tsp. coarse sea salt

Preheat oven to 425 degrees F.

Pour oil into a cast iron skillet. Lay sage leaves flat on oiled surface. Cover bottom of pan with sage, sprinkling salt over it.

Cut potatoes and press cut side down on sage.

Bake uncovered for 35 minutes. Use a metal spatula to remove potatoes, which will have a sage crust.

Yield: 4-6

Sweet and Cheesy Corn Chowder
from Community Markets Chef Emily Peterson

2 tablespoons butter
1 cup finely chopped onion
2 tablespoons flour
1 quart vegetable stock
4 cups corn kernels cut from the cob,
divided in half
2 cups potatoes, cut into 1″ cubes
Minced hot pepper of your choice (to taste, optional)
1 cup shredded cheddar cheese
Salt and pepper
1 tablespoon basil, chiffonade

Heat a large pot over medium heat. Melt the butter and add the onion. Stir occasionally until the onion turns translucent. Add the flour and stir 1 minute. Add the vegetable stock, half the corn, potatoes and hot pepper, if using.
Bring to a boil and then simmer until the potatoes are tender, about 15 minutes. Add the remaining corn and cook 5 minutes more. Remove from heat and stir in the cheese until completely melted. Smoosh some of the potatoes against the side of the pot while you are stirring for a thicker soup. Garnish with basil chiffonade.

Yield: 4 servings

Szechuan Green Beans
from Suzanne Carlock

6 cloves of garlic, smashed
2 quarter size slices peeled fresh ginger
2 scallions, diced
1 TBSP vegetable oil (Alternately, cold pressed peanut oil gives great flavor)
1/2 tsp. hot red pepper flakes
1 TBSP tamari or soy sauce
1 TBSP rice wine vinegar
1 lb. fresh green beans, tips and tails removed

1. Combine chopped garlic, ginger and scallions. Whisk in oil, pepper flakes, soy sauce and vinegar. Meanwhile, steam green beans for 3 minutes until crisp tender.
2. Heat mixture on stove for 3 minutes. Add green beans. Stir well to coat beans.
3. Sauté the coated green beans on stovetop until slightly charred, about 5 minutes.

Yield: 6-8

FALL
EGGS & CHEESE

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FALL
DESSERTS

Autumn Apple Cake
from Bess Kerman

1 stick butter
1/2 cup sugar
2 eggs
1 tsp almond extract
1 cup flour
1 tsp baking powder
4-5 apples (mix of sweet and tart)
1 tsp cinnamon

Preheat over to 350 degrees F.

1. Combine butter and sugar. When well mixed, add eggs with almond extract and continue mixing.

2. Combine baking powder and sugar. Add to butter/sugar/egg mixture.

3. Spread in a thin layer in a greased pie plate or square pan.

4. Peel and slice the apples and place on top of the dough. Sprinkle apples with sugar and cinnamon. Bake for 30-45 minutes or until a straw inserted comes out clean.

*This recipe is also good using peaches instead of apples.*

Baked Apples
from Jillian Cristofalo

4 apples, such as Gala, Macintosh or Empire
4 tsp. fresh lemon juice
4 TBSP unsalted butter, melted
1/2 cup apricot jam
1/2 cup whiskey or brandy
2 TBSP brown sugar
1/2 tsp ground cinnamon

This makes a wonderful dessert on a crisp fall evening, and it tastes even better served with good vanilla ice cream.

1. Preheat oven to 425 degrees F.
2. Peel and core apples, leaving them whole. Brush them with a little of the lemon juice and place them in a baking dish.
3. Mix together the remaining lemon juice with the rest of the ingredients and spoon a little into the core of each apple. Pour the remaining mixture over the sides of the apples.
4. Bake the apples, basting a few times, for about 25 minutes. Reduce the oven temperature to 350 degrees F, and continue to baste and bake the apples for another 15 minutes or so, until the liquid is thick and syrupy and the apples are browned and soft.

Yield: 4 servings

Mead Apple Crisp Pie
from Linda Mead, Mead Orchards

4 cups thinly sliced tart apples (Mutsu, Cortland, Golden Delicious)- or a mix of whatever is ripe (4 - 6 apples depending on size)
1/2 sp. grated lemon peel
9 inch deep dish unbaked pie crust frozen, or your own favorite
2/3 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup rolled oats
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup butter, softened

Preheat oven to 375 degrees.

Mix together apples and lemon peel and place in pie crust.

Mix together brown sugar, flour, oats, cinnamon, nutmeg and butter until crumbly.

Gently top apples with brown sugar mixture.

Bake 30 minutes until topping is golden brown and apples are tender. Serve warm with ice cream or cream.

Yield: 1 pie

Plum Cake
from Helga Zeltsman

1 cup flour
1 Tbls. sugar
1 tsp. baking powder
½ stick unsalted butter
1 egg
¼ cup milk
10 Italian plums

Glaze
2 Tbls. sugar
½ tsp.nutmeg
½ tsp. cinnamon
2 Tbls. melted unsalted butter
4 Tbls. apricot jam

Sift together flour, sugar and baking powder. Cut in butter.

Beat egg with milk and add to flour butter mixture and stir. Spread in greased round or square pan.

Cut plums and remove pits. Cut in wedges and cover entire top of dough with pieces touching.

Sprinkle top with spices mixed with sugar and drizzle on melted butter.

Bake at 350 degrees for 30-35 minutes until straw inserted comes out clean. Spread with jam while hot.

Yield: 6 servings

Sweet Roasted Pears
from Peter Berley 's Fresh Food Fast

4 ripe pears, quartered, lengthwise and cored
3 TBSP cold, unsalted butter, in 1/2" cubes
1/4 honey or maple syrup
1 tsp vanilla extract

1. Preheat oven to 450 degrees F.
2. Place the pears in a large, heavy oven-proof skillet or enamel-lined gratin dish.
3. Drizzle with honey or syrup and dot with butter. Sprinkle the vanilla over the pears and set the pan over high heat for 2 minutes. Transfer the pan to the oven and roast for 15 minutes.

Yield: 4 servings

WINTER
SOUPS & APPETIZERS

Absolutey Delicious Celery-Root and Apple Purée
from Gourmet magazine

5 lb celery root
4 Gala, Empire or McIntosh, Apples (1 ½ lb total)
½ stick (1/4 cup) unsalted butter
2 teaspoons salt
1 cup heavy cream
½ teaspoon white pepper
½ teaspoon freshly grated nutmeg

Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into 1-inch pieces.

Melt butter in a 6 to 8 quart heavy pot over moderately low heat, then add celery root, apples, and salt and stir to coat with butter. Cover with a tight-fitting lid and cook (without adding liquid), stirring occasionally, until celery root is tender, 50 minutes to 1 hour.

Purée mixture in batches in a food processor until smooth, about 2 minutes per batch. Return purée to pot and stir in cream, white pepper, and nutmeg. Reheat, covered, over moderate heat, stirring occasionally until hot, about 5 minutes.

Note: to print this recipe copy and paste it into a word document or else you'll print every recipe on this page!

Yield: 10-12

Acorn Squash Bisque
from James Dangler, Ritz-Carlton

1/4 cup butter
4 lbs Acorn squash (cut in half, remove seeds, lightly oil season with salt and pepper and roast in oven)
2 shallots (peeled and sliced)
2 garlic cloves (peeled and sliced)
2 sprigs of fresh thyme
1 bay leaf
2 cups chicken stock
1/4 cup heavy cream

Melt 1 tbsp. of butter over medium heat.
With a spoon, scrape out roasted squash, begin to cook and caramelize squash in butter.
Add Salt and pepper.
Set aside caramelized squash.

In separate pot, melt 1 tbsp. butter over medium heat.
Add sliced shallots, cook to translucent.
Add sliced garlic.
Add fresh thyme & bay leaf.
Add 2 cups chicken stock, then add squash.
Bring to boil, then lower to a simmer until squash is completely warmed through.
Remove fresh thyme and bay leaf.
Put in a blender or food processor, puree until smooth.
Place back into pot on stove.
Whisk in remaining butter and heavy cream and serve into cups or bowl.
Top with spooned drizzle of creme fraiche.

Spiced Creme Fraiche
1/3 cup creme fraiche
1/8 tsp. ground cinnamon
1/8 tsp. allspice
1/8 tsp nutmeg
Salt and Pepper

Butternut Squash Parfait
from James Dangler, Ritz-Carlton

2 whole butternut squash, peeled and diced
1 3/4 cup heavy cream
salt and pepper
7 sheets of gelatin.

Place all peeled squash in juicer.
Reserve 1 cup juice and reduce in stock pot for 15 minutes.
Whip heavy cream to soft peaks, set aside.
Add salt and pepper.

Place gelatin sheets in cold water to bloom, 15 minutes.
Take out of water, and place into reduced juice reduction until fully incorporated.

Fold whip cream into warmed juice reduction.
Pour mixture into baking molds.
Allow to set for at least 2 hours in the refrigerator.

Leek and Turnip Soup with Potatoes and Chard
from Peter Berley 's Fresh Food Fast

3 TBSP unsalted butter
2 medium leeks, white and tender green parts only, cleaned and thinly sliced
1 tsp. coarse sea salt, plus additional to taste
4 garlic cloves, chopped
1 TBSP caraway seeds
1 lb. small white turnips, cut into 3/4 inch pieces
1 lb. small red potatoes, cut into 1" pieces
1 bunch Swiss chard, trimmed, and leaves roughly chopped
Fresh black pepper

1. In a large saucepan over medium heat, melt the butter. Add the leeks, season with a little salt, and saute until soft, about 3 minutes. Add the garlic and caraway seeds and saute for 1 more minute.

2. Add 6 cups of water, the turnips, and potatoes, and bring to a boil over high heat. Add the 1 tsp. of salt, reduce the heat to medium and simmer, covered, until the vegetables are tender, about 10 to 15 minutes.

3. Add the chard and simmer until wilted, 2 -3 more minutes. Season with salt and plenty of pepper and serve immediately.

Yield: 4-6

WINTER
SALADS

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WINTER
MEAT, POULTRY, FISH

Baked Chicken w/ Cheese & Cream Sauce
from Saveur magazine

1 3-4 lb chicken, cut into 8 pieces
Salt and freshly ground black pepper
8 oz Swiss cheese, grated on large holes of a box grater (about 1 ¼ cups)
1 ½ cups heavy cream
½ cup chicken stock
2 tablespoons Dijon mustard

Preheat oven to 450˚. Season chicken to taste with salt and pepper. Spread chicken out in a roasting pan, skin side down, and bake for 20 minutes. Turn chicken pieces over and continue to bake until skin is golden and chicken is cooked through, 15-20 minutes more. Transfer chicken, skin side up, to a baking dish large enough to hold pieces in a single layer. Pour off fat from roasting pan and set pan aside.

Preheat broiler. Sprinkle half the cheese over the chicken, then lightly brown under the broiler, 3-4 minutes. Set chicken aside.

Heat roasting pan on top of stove over medium-high heat. Add cream, stock, and mustard and cook, whisking, until slightly thickened, 3-4 minutes. Remove pan from heat and whisk in remaining cheese, whisking until smooth. Pour sauce around chicken. Serve with cooked egg noodles, if you like.

Yield: 4 servings

Chicken w/ Glazed Parsnips and Carrots
from Food and Wine magazine

1 stick (4 ounces) unsalted butter
Two 2 ½ to 3- pound chickens
Salt and freshly ground pepper
2 Tablespoons grapeseed or vegetable oil
6 unpeeled garlic cloves
12 thyme sprigs
¼ cup plus 2 tablespoons fresh orange juice
3 tablespoons sherry vinegar
½ pound baby carrots
½ pound parsnips, peeled and cut into thick batons
½ pound small radishes, trimmed

Preheat the oven to 375˚. In a small skillet, cook the butter over moderately low heat until golden brown, about 7 minutes. Pout the brown butter into a bowl.

Season the chickens with salt and pepper. In a large, flameproof roasting pan, heat the grapeseed oil. Add the chickens and cook over moderately high heat, turning occasionally until lightly browned all over, about 7 minutes. Turn the chickens breast side up and scatter the garlic and thyme all around. Drizzle 2 tablespoons of the brown butter over the breasts. Roast the chickens for about 1 hour and 10 minutes, or until an instant-read thermometer inserted into an inner thigh registers 165˚. Let the chickens rest for 10 minutes. Pour the pan drippings into a bowl and skim off the fat. Discard the garlic and thyme.

Meanwhile, in a small saucepan combine the orange juice and vinegar and boil over moderately high heat until reduced to about 2 tablespoons, about 7 minutes.

In a large, deep skillet, heat the remaining 6 tablespoons of brown butter. Add the carrots, parsnips and radishes and cook over moderately high heat, stirring until tender, about 12 minutes. Add the orange glaze and the chicken drippings and cook, stirring, until the vegetables are glazed, 1 minute; season with salt and pepper.

Carve the chickens. Transfer to plates and serve with the vegetables.

Yield: 4 servings

Risotto with Duck Confit and Roasted Butternut Squash
from Anthony Goncalves, Penich and 42

2 cups Arborio Rice
4 legs duck confi, shredded
1 large roasted butternut squash
6 cups chicken stock
2 white onions - chopped
1 1/2 tbsp. olive oil
1/2 cup white wine
3 1/2 tbsp. butter
1 cup grated parmigiano
1/4 cup demi glace, duck or veal

Bring stock to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Heat oil in heavy large saucepan over medium heat.

Add onion and saute until translucent, about 6 minutes.
Add rice; stir 1 minute, until lightly toasted.
Add wine and stir until evaporated, about 30 seconds.
Add 1 1/2 cups hot stock; simmer until absorbed, stirring frequently.
Add stock until rice has doubled its size.

Drain rice and spread evenly onto a sheet pan to cool. Rice may be cut into 2 1/2 by 4 inch squares for portioning and storage.

To prepare, heat olive oil and butter in a saute pan until the mixture begins to crackle. Lay one square of rice into pan and break apart with spoon. Add 1.2 cup of stock, shredded duck confit and demi glace, constantly stirring. The rice will absorb the liquid.

Take off heat stir in cheese, remaining butter, and squash puree. Season risotto with salt and pepper

Yield: Serves 4

WINTER
VEGETABLES

Brussels Sprouts w/ Apples
from Nicole Zahour 's Mamaroneck Recipe Contest Winner

2 lbs. Brussels sprouts, halved
3 tablespoons fresh lemon juice
2 teaspoons salt
¼ cup butter
1 medium onion, diced
¼ cup apple cider
1 large apple, diced
1 garlic clove
1 teaspoon sugar
½ cup sliced almonds
½ cup raisins
½ teaspoon pepper
1/8 teaspoon nutmeg

Boil water, Brussels sprouts, lemon juice, 1 ½ salt. Cover and dimmer 5-10 minutes until tender.
Melt 2 tablespoons butter in skillet, add onions and sauté 15-20 minutes. Add apple cider and cook 2 minutes, stirring constantly. Add apples, garlic and sugar. Cook 5-6 minutes stirring constantly. Add almonds, raisins, pepper, nutmeg along with remaining butter and cook 3-4 minutes. Gently toss in Brussels sprouts.

Brussels Sprouts w/ Cranberry Pomegranate Chutney
from Andrea Kimmich-Keyser 's Briarcliff Recipe Contest Winner

1 lb. Brussels sprouts
Olive oil
Salt & Pepper
1 ½ Cup cranberries
Seeds from ½ pomegranate
¾ cup packed brown sugar
2 tablespoons minced peeled ginger
2 tablespoons pomegranate juice
¾ teaspoon cinnamon

Preheat oven to 400˚. Place Brussels sprouts on a large baking sheet. Toss with olive oil, salt and pepper. Roast until tender and gently browned, turning once about 15-20 minutes.
While sprouts are roasting, combine all remaining ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar until cranberries pop. Increase heat to high and boil for three minutes.
Place Brussels sprouts in bowl and either circle it with chutney or toss.

Brussels Sprouts w/ Nutmeg
from Alana Manganelli 's Mt. Kisco Recipe Contest Winner!

1 bunch of Brussels Sprouts
1 tablespoon of salt
½ cup of water
½ stick of butter
Pinch of nutmeg

Bring water and salt to a boil. Add Brussels sprouts and boil until they turn bright green. Strain and add butter and nutmeg.

Curried Winter Squash
from Peter Berley 's Fresh Food Fast

3 tbls. unsalted butter
2 tbls. brown sugar
1 tbls. curry powder
1 cup apple cider
¼ coarse salt
2 lbs. winter squash, peeled if necessary, cut into 2” chunks

Preheat the oven to 450°F. Select an oven proof casserole or skillet large enough to hold the squash in a single layer.

Melt the butter in the casserole over medium heat. Add brown sugar, curry powder, and salt, and cook, stirring, until the butter melts. Add the squash and toss to coat.

Gradually pour the cider down the side of the pan without pouring it directly over the squash. Increase the heat to high and bring to a boil.

Transfer the casserole to the oven and roast for 30 minutes, basting midway through the cooking time. The squash is done when the tip of the knife does not meet with any resistance when inserted into the squash.

Garlic Mashed Potatoes and Parsnips
from Peter Berley 's Fresh Food Fast

1 ½ lb. potatoes (such as red or Yukon gold), cut into chunks
1 pound parsnips, peeled and cut into chunks
1 ½ tbls kosher salt 1 head garlic, cloves separated and peeled
¼ cup ( ½ stick) unsalted butter or extra virgin olive oil
Freshly milled black pepper

Put the potatoes, parsnips, and peeled garlic cloves in a large saucepan with 6 cups of water. Bring to a boil and add the salt. Reduce the heat and simmer until the vegetables mash easily when pressed against the side of the pan with a wooden spoon, about 15 min.

Set aside ½ cup of the cooking water. Drain the potatoes and parsnips and return them to the saucepan. Add the butter or oil and mash to the consistency you prefer. Add a little of the reserved cooking water if the mashed vegetables are too thick. Season with salt and pepper and serve.

Yield: 4 servings

Sauteed Kale with Red Cabbage and Caraway Seeds
from Peter Berlyey 's Fresh Food Fast

2 tbsp. extra virgin olive oil
2 garlic cloves, sliced
1 bunch kale (about 14 ounces) washed leaves stripped from their stems and roughly chopped 2 cups thinly sliced red cabbage
½ teaspoon kosher salt, plus additional to taste
Apple cider vinegar
Freshly milled black pepper

In a large saucepan over medium heat, warm the oil. Add the garlic and caraway seeds and sauté for 30 seconds. Add the cabbage and cook, stirring occasionally, for 2 minutes. Add the kale, ¼ cup of water and ½ teaspoon of salt. Cover the pot and cook over high heat until the kale and cabbage are tender, about 5 to 7 min.

Season with vinegar, salt and pepper and serve hot.

Yield: 4 servings

Stuffed Dumpling Squash
from Amy Johansson

2 sweet dumpling squash
1 bunch leeks, cleaned & diced
2 cloves, garlic, minced 4 oz. feta cheese, cubed
2 TBSP olive oil + 2 tsp for sautéing
1 cup bread crumbs
Sea Salt (or kosher) to taste

Preheat oven to 400°F. Split squash in two, remove seeds and brush olive oil on the cut halves. Sprinkle with sea salt. Place, cut side up, into the oven in a roasting pan for 40 minutes, or until soft. Remove from oven and let cool.

Using a melon baller , scoop out the tender squash flesh. Set aside. Heat olive oil in a skillet, and add leeks and garlic. Add scooped squash flesh, and sauté until fragrant, about 4 minutes.

Place a layer of feta cheese into hollowed out squash, followed by the sauté mixture. Sprinkle with bread crumbs. Place in a 300°F oven for 10 minutes until bread crumbs are toasted and cheese is soft.

WINTER
EGGS & CHEESE

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WINTER
DESSERTS

A Sweet Potato Pie
from Peter G. Rose 's Foods of the Hudson

4 medium size sweet potatoes, peeled washed and quartered
2 TBSP unsalted butter
1/2 cup dark brown sugar, packed
1/2 cup condensed milk
1 1/2 tsp grated lemon peel
1 tsp vanilla
1 tsp cinnamon
3 egg whites
1 unbaked 9" pie shell, fluted

1. Preheat the oven to 425 degrees F. Boil the sweet potatoes until soft. Drain and mash them. Set aside.
2. In a mixing bowl, beat together the butter and sugar until and fluffy; add the milk, lemon peel, vanilla, and the cinnamon and finally the mashed sweet potatoes. In another bowl, beat the egg whites until thick but not dry and fold into the filling mixture.
3. Pour the filling into the pie shell and place in the middle of the oven. Bake for 10 minutes; then reduce the temperature to 350 degrees and bake for about 30-40 minutes, until a knife inserted in the center comes out clean. Remove from the oven and let cool.

Yield: 4-6

Delicata Creme Brulee
from James Dangler, Riz-Carlton

1 cup brown sugar
1/2 cup granulated sugar

1 lb delicata squash (cut in half, remove seeds and roast in oven at 360 for 1 hour)
2 cups milk
2 cups heavy cream
10 tbsp. sugar
1 cinnamon stick
1/2 tsp. allspice
1/4 tsp. cloves
1/4 tsp nutmeg
9 egg yolks
3/4 cup delicate puree

Mix first two ingredient in bowl and set aside.

Pre heat oven 350 degrees.
In stock pot bring milk, heavy cream, sugar, cinnamon stick, allspice, cloves, nutmeg to a boil and then turn off, cover and let steep off the heat for 20 minutes.
Strain liquid.
Puree roasted squash in robot coupe and set aside.
add egg yolks slowly whisking in a little at a time then add squash puree.
Place into ramekins then put into a deep baking dish filled with 2/3 water bath.
Bake in 350 degree oven for 25 to 30 minutes.
Let cool completely.
Top with moderate amount of sugared mixture.
Place in broiler or use propane torch and torch until golden crisp.

Honey Lime Parfait with Saffron Poached Pears
from Jill Rose, Chiboust Bistro and Bakery

Pears:

6 Firm Local Forelle or Bartlet Pears washed and peeled
1 cinnamon stick
1 star anise
Approx. 1/2 tsp. saffron threads
750 ml Sautern or similar white wine
10 ounces sugar

Honey Lime Parfait:

4 limes
3 eggs yolks
1/2 cup sugar
1/2 cup forest honey
Pinch of salt
1 1/4 cup heavy cream

For the Pears:

Combine cinnamon stick, star anise, saffron threads, wine, and sugar in saucepan. Place pears in saucepan with above ingredients. Cover with cloth and simmer until slightly tender, remove from liquid and cool; return to cooled liquid covered with cloth until ready to serve.

Honey Lime Parfait:

Over a double boiler on slow simmer, in a medium sized bowl,. whisk together the lime juice, egg yolk, honey and sugar until it has a fluffy, thickened sabayon consistency.

Remove from heat and refrigerate until cool.

Meanwhile, whip the cream to medium stiff peaks. with a rubber spatula, fold the whipped cream with the chilled sabayon mixture. Ladle into plastic or custard cups and freeze for approx. 1 hour or until firm. Dip the cup briefly in hot water to unmold the bombes and return to freezer

Yield: 6 to 8

Mulled Apple Cider
from Karen Karnchanapee

2 tsp. allspice
1 tsp. cloves
2 cinnamon sticks
3 cups apple cider
1 cup orange juice
1 lemon, sliced thin
2 tsp. honey
Or maple syrup

Place all ingredients into a stove-top saucepan. Bring to a boil. After reaching a boil, turn the heat down to low, and simmer for about 5 minutes, covered. Strain through a cheesecloth or a fine mesh sieve into mugs and garnish with lemon slices.

Yield: 4 servings

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