Water, 1 cup per pound carrots

1-2 T butter

1.5 t sugar

pinch salt

Boil carrots for 20-25 minutes, until water is nearly gone. Add a little more butter and chopped parsley before serving.

Avoid buying broccoli with stalks that have dry cracks or that bend easily or with florets that are yellow or brown. If your broccoli stalks are especially thick, split them in half lengthwise before slicing.
Ingredients

3tablespoons water
1/4teaspoon table salt
1/8teaspoon ground black pepper
2tablespoons vegetable oil
1 3/4pounds broccoli , florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)

Instructions

1. Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.

2. Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more.

2 TBS lemon juice
2 TBS capers

In dutch oven, saute onions in 3 TBS oil on medium heat until translucent.  Stir in celery, cover, and cook for 5 minutes.  Add green beans, bay leaves, garlic, and basil.  Cover and cook for 7 minutes.  With out stirring, add the eggplant on top of the other vegetables and sprinkle with salt, pepper and remaining 2 TBS oil.  Pour tomatoes in on top.  Cover and simmer on low heat for 20 minutes.  Occasionally stir carefully to prevent veggies from scorching, but don’t mix eggplant down, or it will burn.  After the 20 minutes, mix the eggplant in entirely, and continue to cook until eggplant is very tender and dark (30 minutes-ish).  Add more salt and pepper, lemon juice and capers.  Remove Bay and serve.  You could add some broth/stock and make this more of a soupy stew, but I served it as is with couscous and it was delicious (and TJ’s naan).  You could also serve it with pasta, I should think.

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.



1 1/2 T fresh lemon juice

1 tsp dijon mustard

1 small clove garlic, finely minced

1/2 cup fruity olive oil

1 plum tomato, seeded and diced

salt and pepper

2 pounds medium asparagus, trimmed and bottom portion peeled

1/3 cup grated Parmesan

For the vinaigrette, whisk the vinegar, lemon juice, and mustard together in a small bowl. Add the garlic. Gradually whisk in the olive oil, then stir in the diced tomato. Season to taste with salt and pepper. Let mellow at room temp for at least 30 minutes. Blanch, steam or microwave the asparagus until crisp-tender, 3-5 minutes. Drain. Arrange the hot asparagus on a serving platter and our the vinaigrette over all. Sprinkle with Parmesan and let sit for at least 10 minutes before serving.

1 tablespoon extra virgin olive oil

1 small or 1/2 medium onion, chopped

2 to 4 garlic cloves (to taste)

2 pounds fresh tomatoes, quartered if you have a food mill or else peeled, seeded and chopped; or 1 1/2 (28-ounce) cans chopped tomatoes, with juice

Salt and freshly ground pepper

1/8 teaspoon sugar

2 sprigs fresh basil

For the gratin:

2 pounds eggplant, roasted

Salt and freshly ground pepper

2 tablespoons slivered fresh basil leaves

2/3 cup freshly grated Parmesan

1/4 cup bread crumbs

1 tablespoon extra virgin olive oil

1. Roast the eggplant.

2. Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat, and add the onion. Stir until tender, about five to eight minutes, then add the garlic. Stir until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar and basil sprigs. Turn the heat up to medium-high. When the tomatoes are bubbling, stir well and then turn the heat back to medium. Stir often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs.

3. If you did not peel the tomatoes, put the sauce through the fine blade of a food mill. If the tomatoes were peeled, pulse the sauce in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.

4. Preheat the oven to 400 degrees. Set aside 1/4 cup of the Parmesan and mix with the bread crumbs. Oil the inside of a two-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick, and set an even layer of slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant, and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan and bread crumb mixture you set aside. Drizzle one tablespoon of olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Yield: Serves six

Advance preparation: The tomato sauce can be made up to three days ahead. The casserole can be assembled a day ahead, covered and refrigerated, then baked when you wish to serve it. Don’t add the last layer of bread crumbs and Parmesan, with the drizzle of olive oil, until right before you bake it.

1 ready-to-use pie crust

1 tablespoon extra-virgin olive oil

3 tablespoons chopped yellow onion

2 cloves garlic, chopped

1 medium zucchini, sliced or cubed

1 small eggplant, cubed

1/2 red bell pepper, seeded and chopped

3 ripe tomatoes, peeled and chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried herbes de Provence

1. Preheat oven to 400. Place the prepared pie pastry in a 9- or 10-inch tart pan with a removable bottom. Line the pastry with a sheet of aluminum foil and add pie weights, rice or dried beans. Place in the oven and bake until the edges are firm, about 10 minutes. Remove the foil and the weights and bake until the bottom is opaque, about 2-3 minutes. Remove and set aside to cool. (The rice or beans used in blind baking can be reused for the purpose but cannot be eaten.)

2. In a heavy-bottomed casserole, heat the olive oil over medium-high heat. When it is hot, add the onion and cook until translucent, 2-3 minutes. Add the garlic and cook another minute or two, then add the zucchini, eggplant and pepper. Sauté, stirring often, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, pepper and herbs. Bring to a boil, stirring. Reduce the heat, cover and cook until the tomatoes have dissolved and the vegetables are soft yet still intact, 20-30 minutes.

3. Remove the cover, increase the heat to medium high and cook, stirring from time to time, until thick and jammy, about 20-30 minutes longer.

4. Spoon the ratatouille into the partially baked tart shell, leaving as much juice behind as possible. Fill to about 3/4 full.

5. Reduce the oven to 350. Place the tart in the oven and bake until the filling has set and the pastry edges are golden, about 15 minutes.

6. Remove to a rack and let cool 30 minutes before serving.

7. To serve, gently slide a knife around the edges to release any pastry that might be sticking, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm.

Note: The secret is to cook the ratatouille until it is very thick, almost jammy. Vary the color and tastes by using yellow zucchini instead of green, green peppers instead of red and yellow tomatoes instead of red.

3 T salt

Mix together until brine forms. Pack into a crock or similar vessel. Make air-tight seal on vessel. Ferment for ~6 weeks.

Hot pack into hot jars. Process in boiling water for 20 minutes for quarts and 15 minutes for pints.

Time: 40 minutes

1. In a heavy saucepan with a tight-fitting lid, heat oil over medium heat. Add garlic and scallion and cook, stirring, just until softened, about 3 minutes; reduce heat if necessary to prevent browning.

2. Add rice, coconut milk, 1 cup water, thyme, Scotch bonnet if using, beans and salt. Bring to a boil over high heat, then stir well, reduce heat to very low, cover tightly and cook without disturbing for about 25 minutes, until liquid has been absorbed and rice is very tender. Add black pepper and more salt, if desired. Fluff before serving.

Yield: 8 servings.

Wash and slice potatoes in Cuisinart. Place in pot with remaining ingredients on
top of stove. Bring to boil, stirring frequently to avoid scorching. Pour into 8
X 11 oblong pan. Bake at 350 for 45-60 minutes, until bubbly and brown and
potatoes are tender. May be sprinkled with cheese of choice toward end of
baking, but not necessary. Cool for approximately 10 minutes to set. Serve warm.
Makes great leftovers!

1 c black beans
2 c water

Bring to a boil for 2 minutes, let sit for >1 hr
(Alternatively, soak o/n in water)
————————————————

2 c water
1 small onion, chopped
2 T garlic
1 t salt
2 t cumin
1/8 – 1/4 t cayenne pepper

Pressure cook for 10 minutes. If there is still a lot of liquid, can be simmered
under atmospheric pressure for another 10-15 minutes. Cooking time may need to
me changed if beans soaked for longer or shorter than 1 hour. Excess liquid can
be removed after pressure cooking.

• 2 pounds new potatoes
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon sweet paprika
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon fresh ground black pepper
• 3 tablespoons unsalted butter, melted
• 2 tablespoons grated Romano cheese

1. Scrub the potatoes with a vegetable brush to clean; leave whole. Place in a steamer basket set over a pan of water at a low boil, cover and steam until just tender, about 25 minutes.

2. Remove potatoes from steamer and cool. The recipe can be made a day in advance to this point. Cover cooled potatoes and refrigerate.

3. Preheat oven to 425 degrees. Put potatoes in a bowl and toss with olive oil, paprika, ½ teaspoon kosher salt and pepper. When potatoes are evenly coated, use the bottom of a small pan to lightly smash. Arrange in a baking dish and roast in oven 20 minutes. Drizzle with melted butter and sprinkle top with remaining ¼ teaspoon salt and Romano. Continue roasting 5 minutes.

Data per serving:

Calories 173

Protein 2.61g

Fat 8.18g

Carbohydrates 23.03g

Sodium 209mg

Saturated fat 3.43g

Monounsaturated fat 3.71g

Polyunsaturated fat 0.58g

Cholesterol 12.75mg