Arugula	Parsley
	Asparagus	Patty Pans
	Basil	Sugar Snap Peas
	Beets	Peppers (Red, Yellow, Bell, Jalapeño)
	Bell Pepper	Potatoes
	Green Beans	Pumpkins
	Broccoli	Radish
	Brussels Sprouts	Sage
	Cabbage	Salad Mix (Green Leaf, Red Leaf)
	Cantaloupe	Scallions
	Carrots	Spinach
	Cauliflower	Acorn Squash
	Cilantro	Butternut Squash
	Collards	Summer Squash
	Sweet Corn	Winter Squash
	Cucumbers	Tomatoes (Plum, Cherry, Beefsteak)
	Dill	Thyme
	Eggplant	Turnips
	Mint	Zucchini
	Oregano

Lemon Cous Cous Salad

Prepare Cous Cous as directed on box, substituting 1/3 cup lemon 
juice for 1/3 cup of the water.

Add:
-finely chopped onion, cucumber, red bell pepper, tomato, zucchini, or 
any other fresh vegetable of your choice.
-About 2 TBS. lemon zest
-fresh chopped parsley

Prepare a lemon sauce by mixing together 1 cup white wine with 1/3 
cup lemon juice.  Heat until reduced about 1/2.    Add to cous cous.  
Let cool completely.  Add a little fresh squeezed lemon juice to the 
cooled salad to taste.

Sautéed Zucchini with Pink Tomato Sauce


1 lb. short pasta (ziti)
4 medium tomatoes or 2 cans diced tomatoes (undrained)
4 medium zucchini
2 Tbsp. olive oil
2 Tbsp. butter
4 medium cloves garlic, minced
1 tsp. salt
1/2 tsp freshly ground black pepper
1/2 cup heavy cream
15 large basil leaves, sliced into ribbons or 3-4 pesto cubes*
1/4 cup grated Parmesan Reggiano cheese, plus more for topping

1. For fresh tomatoes, prepare before beginning by dipping into  
boiling water to remove skins, then peel and chop, saving juice

2. Begin pasta by boiling water.  When about ready to cook the pasta, 
  begin sauce.  Prepare majority of sauce while pasta is boiling 
(this  keeps the zucchini from getting soggy)

3.  Chop zucchini into bite sized chunks, salt and set aside. (I like 
  my zucchini to remain firm after cooking, so I do it thick, my mom  
likes it soft so she does it thin, do what you like)

4. Put olive oil, butter and pepper into a large saute pan.  Add  
garlic and saute briefly, do not brown.  Add zucchini and saute until 
  zucchini begins to soften and wilt.  Add tomatoes till warmed  
through, then add cream and parmesan.  Finally add basil and cook  
just until the leaves begin to wilt, not too long.  Serve over hot  
drained pasta with lots of extra cheese to sprinkle.

* use already prepared pesto in place of fresh basil in the winter or 
  when basil is not available, we make ours and freeze it in ice cube 
  trays, hence the measurement in cubes.

NOTE:  I love this and make it as a side dish without the pasta.  I  
omit the cream as well and like it just as much.

Tomato Pie


1 large can Pillsbury biscuit dough
2 ripe tomatoes
1 onion chopped
3/4 cup green pepper chopped
1 cup mozzarella or swiss cheese shredded
2/3 cup mayonnaise

Butter a 9" pie plate.  Pat canned biscuit dough into the bottom and  
up sides to form a crust.  Slice tomatoes to cover biscuits.  Saute  
green pepper and onion together in a little bit of butter.  Spread  
over tomatoes.  Mix cheese and mayonnaise together.  Drop mayonnaise  
and cheese mixture over the top of the pie by spoonfuls.  Carefully  
connect them to cover the tomatoes, onions and green peppers.  Bake  
at 350 for 45 minutes.  IMPORTANT: Allow to cool for 30 minutes  
before serving, this will blister your mouth!

This recipe was a huge surprise to my husband.  He was very skeptical 
  and is now a true fan.  Try it as a side dish, or you could  make 
it  your supper with a big salad and some corn on the cob.  Enjoy.


Blue Cheese Lover's Salad

Begin with a good sized salad bowl full of washed, dried, torn  
lettuce.  Use a firm variety that will stand up to the heavier 
dressing.

Add:
2 stalks of celery chopped
1/2 of a red onion chopped thinly
1/2 of a green pepper chopped
1/2 cup or more if you like crumbled blue cheese
1/2 cup or more if you like spiced pecans/walnuts (see below)

JUST before serving, dress the whole salad with your choice of creamy 
  blue cheese dressing and toss.

Spiced Pecans/walnuts

Lightly toast 1 cup of pecans or walnuts in a 350 oven for 6-8 minutes
While you are waiting, mix together in a bowl
5 tsp brown sugar
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp dry mustard
1/2 tsp black pepper
1 tsp cumin
1/8 tsp salt

When you bring the nuts out from toasting, drizzle 1 1/4 tsp of white 
  vinegar over them to dampen, then toss them with the spice mixture  
until coated.  Return them to the oven for 4 minutes.  Remove and  
cool on wax paper.  Use in the salad just before serving to avoid  
turning soggy.  I make more and freeze them for quick prep on this  
favorite.  It is really good served with a side of steak.

Butternut Squash Soup

1 med. Butternut squash

3 tart green apples

1 m. onion, chopped

¼ tsp. Rosemary or marjoram

¼ tsp. Pepper

¼ tsp salt

3 cans chicken broth

2 cans water

¼ c. heavy cream

chopped fresh parsley for garnish

• peel and core apples, peel and seed squash

• Dice apples and chop squash into chunks

• Combine squash, apples, onion, rosemary, salt, pepper, broth and water into large sauce pan.

• Bring to a boil and simmer uncovered for 45 mintues.

• Puree soup in blender.

• Return to pan and bring to a boil. Simmer on low.

• Before serving add cream.

• Serve hot with fresh parsley on top

CHEESE, SQUASH AND CORN CASSEROLE

1/2 cup green bell pepper, chopped
2 ounces onion, diced
2 cups zucchini, sliced
2 tomato, chopped
2 teaspoons chili sauce
1 dash hot pepper sauce
1 cup corn, drained
4 ounces shredded cheddar cheese

Linguine with Butter, Pecorino, Arugula and Black Pepper

Salt
1 pound linguine
1/4 cup (1/2 stick) butter, room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
1 cup coarsely chopped arugula
 

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

 
Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.

Marinated Zucchini and Summer Squash

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves or basil leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

Fusilli with Shrimp and Arugula

1/4 cup olive oil
1/4 cup finely chopped shallots or onions
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups (packed) fresh arugula, torn in ½ or chopped

Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.

Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.
 

Grilled Vegetable Panini

1/4 cup olive oil
2 small  eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional

Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)

Yield: 1 cup
Prep Time: 10 minutes
 

Garlic Sauteed Spinach

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
 

Herbal Iced Tea

4 Celestial Seasonings Lemon Zinger tea bags
4 Celestial Seasonings Red Zinger tea bags
4 cups pure apple juice

Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine the tea with the apple juice and refrigerate until cold. Serve over ice.

Very Berry Fruit Salad

1 pint strawberries, hulled and cut in half
1 pint blueberries
1 pint raspberries
1 tablespoon good balsamic vinegar
1/4 cup sugar
Fresh mint, for garnish

Place 6 glasses in the refrigerator.

In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour.

Spoon the berries into the chilled glasses. Garnish with a sprig of fresh mint.

Arugula with Parmesan

1/2 pound fresh arugula (3 large bunches)

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1/4-pound chunk very good Parmesan

If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.

With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
 

Zucchini Gratin

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

New Potato Salad

3 pounds small red or white potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
 
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
 
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Broccoli with Garlic and Soy Sauce

1/2 head garlic, peeled
1/2 cup good olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
2 stalks broccoli, cut into florets (4 cups of florets)
1 tablespoons soy sauce

Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/4 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.

For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.

In a large bowl, toss the broccoli with 1/4 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature

Cucumber and Celery Salad

3 tablespoons pickle relish
2 tablespoons cider or red wine vinegar
3 tablespoons extra-virgin olive oil, eyeball it
1 seedless cucumber, quartered lengthwise and sliced 1/2 inch thick (you can use a regular cuke, but seed it and if the skin is waxy, peel it)
5 to 6 ribs celery from the heart, sliced 1/2-inch thick
1/4 cup chopped hot or roasted red peppers or 1/2 small fresh bell pepper, whichever you have on hand
1 small jar marinated mushrooms or artichoke hearts or 1 cup pickled vegetable salad, "giardiniera", chopped
Salt and pepper

Place relish in the bottom of a bowl. Whisk in vinegar then extra-virgin olive oil. Add cucumber, celery, peppers and marinated vegetable of choice to the bowl. Toss salad and adjust salt and pepper, to taste.