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Greens & Beans
3 Tbls extra virgin olive oil
3 to 4 cloves garlic, thinly sliced
1/4 Tsp crushed red pepper flakes (optional)
1 1/2 lbs. mixed greens, trimmed and roughly chopped, such as mustard greens, spinach, or kale
1 C low-sodium chicken or vegetable broth
2 (15-ounce) cans cannellini or other white beans, rinsed and drained
Salt and pepper to taste
Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes. Add greens (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes. Add broth to skillet. Add beans (and peas if used) and simmer until hot throughout, 2 to 3 minutes. Toss gently and season with salt and pepper.
Delicious served with rice.
(Thanks to BOG member Kathy Leuloff)
1/2 C olive oil
3 large onions, finely diced
4 garlic cloves, minced
2 bay leaves
10 C vegetable stock
1 (16-ounce) can diced tomatoes
1 (15-ounce) can kidney beens, drained and rinsed well, or 1 1/2 cups freshly cooked beans
1 lb kale, leaves torn from stems and finely chopped
3 medium-size red-skinned potatoes, unpeeled and cut into 1/2-inch dice
2 Tsp good-quality sweet paprika
Dash cayenne pepper
1 Tsp salt
Liberal seasoning freshly ground pepper
Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.
Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.
Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend.
(From The Food Network: Jeanne Lemlin)
2 C diced radishes
½ English (seedless) cucumber, peeled and diced
½ small red onion, diced
1 scallion, thinly sliced
1 tsp minced garlic
1 Tbsp minced jalapeno pepper
2 Tbsp fresh lemon juice
¼ C chopped fresh cilantro
1 tsp extra virgin olive oil
Mix all ingredients. Serve immediately or refrigerate up to several days and serve cold.
(From Mark Bittman – How to Cook Everything Vegetarian)
2 Tsp Extra Virgin Olive Oil
2 Medium zucchini, grated
1 Small Onion, halved and sliced thin
1 clove garlic, minced
1/4 tsp salt
1/4 C chopped fresh basil
11/2 tsp all-purpose flour
2 large eggs
1 C heavy cream
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 tsp pepper
1/2 C shredded fontina or Monterey jack cheese
3 tbsp grated parmesan cheese
1 tsp flour
1 (9-inch) Pillsbury Ready to Roll Crust
For the Crust: Combine Parmesan and flour. Sprinkle half of mixture over one side of dough and gently roll mixture into dough with rolling pin. Flip dough and repeat w/ remaining mixture. Roll dough into 12 inch circle.
Move dough into 9 inch pie plate and gently press into corners to secure and fluting edges as desired. To prevent shrinkage, refrigerate dough for 20 min then transfer to freezer for 10 minutes. Spray 2 12 inch square pieces of foil lightly with cooking spray and lay greased side down in chilled pie shell. Top with pie weights and fold excess over edges of dough. Bake on lower-middle rack at 375 for 20 minutes until surface of dough no longer looks wet. Remove hot weights and foil and back uncovered until just golden~5 min. Let cool 15 minutes.
For Filling: Preheat oven to 350. Heat oil in large skillet over medium-low heat until shimmering. Add zucchini, onion, garlic, and salt and cook, covered, until vegetables are tender and have released their liquid~6 min. Uncover and cook until bottom of pan is dry~3 min. Transfer zucchini mixture to bowl and let cool 5 min. Toss with basil and flour until combined.
For Custard: Whisk eggs, cream, nutmeg, salt, & pepper in large bowl. Stir in zucchini mixture and cheese and pour into pie crust. Bake until crust is golden brown and center of quiche is just set~30 to 35 min. Cool on wire rack for 15 minutes, serve.
(From Cook’s Country Aug/Sept 2007)
3 C all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
1 C vegetable oil
2 1/4 C white sugar
3 tsp vanilla extract
2 C grated zucchini
1 C chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.