Recipes
Lemony Eggplant Dip
2 large eggplants
1 T. olive oil
1 T. fresh lemon juice
Salt and pepper to taste
1/2 nonfat plain yogurt
2 T. chopped fresh dill
1/2 t. lemon zest
1/4 seeded and diced plum tomatoes
Preheat the oven
Island Eggplant
1 1/2 pounds eggplant, cut into 1-inch cubes
1/4 c. bread crumbs
3/4 c. freshly grated Parmesan cheese
1/4 c. butter
1/4 c. flour
1 (14 1/2 ounce can tomato wedges)
1/3 c. chopped onion
3 large garlic cloves
Grilled Summer Vegetable Medley
3 t. olive oil
2 garlic cloves, crushed
1 1/2 t. each of chopped fresh thyme, sage and rosemary ( 1 t. for each if dried)
2 small Japanese eggplants, halved lengthwise
2 small zucchini halved lengthwise
2 small yell
Grilled Eggplant Sandwich
1/4 cup olive oil
3 cloves garlic, sliced
1 (19 ounce) can white kidney (cannellini) beans, drained and rinsed
1 tablespoon lemon juice
1 teaspoon fresh or 1/4 teaspoon dried rosemary leaves, chopped
1/2 teaspoon salt
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Eggplant Curry
1 1/2 t. mustard seeds (black or yellow)
1 t. sesame seeds
1 1/2 c. chopped onion
1 t. salt
1 t. turmeric
Dash of cayenne
6 c. cubed eggplant (1-inch cubes)
1 T. fresh cilantro or coriander, minced
2
Eggplant and Onion Soup with Thyme
2 large eggplants, cut in half lengthwise
1 t. olive oil
1 slice fresh whole grain bread (or boxed croutons)
1 large onion, peeled and thinly sliced
1 T. chopped fresh thyme
4 c. vegetable stock
Salt and pepp
Baba Ganouj
2 medium-small eggplants
Juice from one good-sized lemon
1 t. salt
1/2 c. tahini
3 medium cloves garlic
1 T. olive oil
1/2 c. finely-chopped parsley
1/4 c. finely minced scallions
Black pepper t
Edamame Dip
12 ounces shelled, cooked and cooled edamame, about 2 cups
¼ cup diced onion
½ cup tightly packed fresh cilantro or parsley leaves
1 large clove garlic, sliced
¼ cup freshly squeezed lime or lemon juice
1 tablespoon brown mi
Wheat Berry Greek Salad
For the dressing:
1/4 c. olive oil
3 T. red wine vinegar
1 t. salt
Juice of 1/2 a lime
2 T. tahini
For the salad:
1 pint grape tomatoes, halved
1 large cucumber, diced
1 bunch green onions, thinly slice (or 1/4 of red onion, thinly s
Sugar Snap Peas, Radish and Cucumber Salad
1/2 lb snap peas
1 small cucumber
1 lb radishes
1/4 c. toasted sesame seeds
1 T. seasoned rice vinegar
1 t. cider vinegar
Cook peas in a saucepan of boiling salted water just until they turn a brighter shad
Fire and Ice Tomatoes
1/8 t. cayenne pepper
1/8 t. black pepper
1/2 t. salt
1/8 t. mustard seed (or use dried ground mustard)
4 1/2 t. sugar
1 1/2 t. celery salt
3/4 c. white vinegar
1/4 c. water
6 sliced tomatoes (or cucu
Cucumber Salad with Radish and Dill
3 cucumbers
4 large radishes
Zest of lemon
2 T. fresh lemon juice
6 oz feta cheese, coarsely crumbled
2 T. white wine vinegar
1 T. finely chopped fresh dill
1/2 t. sugar
1 garlic clove crushed/chopped
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Cucumber Almond Couscous Salad
1 1/2 teaspoons salt, divided
1/2 cup thinly sliced scallions
3/4 cup plus 2 tablespoons couscous
3 tablespoons olive oil
1 cup slivered almonds
3 tablespoons lemon juice
1 tablespoon canola oil
2 tablespoons dried oregano
3
Bobbie's Garden Gazpacho
1 c. peeled and finely chopped tomatoes
3-4 T. tarragon vinegar
1/2 c. finely chopped green peppers
2 T. olive oil
1/2 c. finely chopped cucumber
1 t. salt
1/4 c. finely chopped scallions
1/4 t. freshly grou
Fresh Greens Pasta Pie
6 ounces vermicelli
2 T. butter or margarine
1/3 c. Parmesan cheese
5 eggs
2 t. oil
1 small onion, chopped
2 c. chopped fresh spinach, chard, collards or other greens
1 c. shredded mozzarella cheese
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Collard Greens Miniera
1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
3 slices bacon, finely chopped
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than3/4 inc
Collard Greens Confetti
1 bunch collard greens, stems cut out and discarded
1/4 c. olive oil
1/2 t. salt
1/4 t. pepper
1 t. sugar
1 t. minced garlic
Wash the collard leaves and stack them (5-10 leaves at a time). Roll them up tigh
Brazilian Collards
1/2 lb. peppered bacon, diced
1 onion, chopped
2 lbs. collard greens - rinsed, stemmed, and torn into 3x6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar
Place bacon in a large heavy-bottomed pot
Lentil Salad Provencial
1 1/2 cup dried lentils, rinsed
1 small head romaine lettuce, leaves washed
2 c. water separated
2 c. low-sodium vegetable broth
1/2 c. chopped yellow onion
DRESSING:
2 cloves garlic, minced
1/4 t. cayenne p
Layered Kale Cassarole
1 1/2 cup cooked brown rice
1 cup shredded low-fat cheese
1/4 cup minced scallions
1/4 cup celery leaves
1 t. Worcestershire sauce
1/4 c. low-fat milk
1/4 t. thyme
1/4 t. ground sage
1/4 t. rosemary
Kabocha Sun-Dried Tomato Soup
2 oz. sun-dried tomatoes and 1 ½ cup boiling water
1 21/2 lb. kabocha squash, peeled and cut into bite-sized pieces
½ lb. red or white rose potatoes, unpeeled, cut into bite-size pieces
1 stalk celery, diced
½ cup chopped cel
Fall Vegetable Soup
3 tablespoons butter
2 medium onions, chopped
1 teaspoon salt
1/2 teaspoon pepper
Pinch nutmeg
2 big leeks, chopped, greens & all
2 celery stalks, chopped
1 cup water
3 large potatoes, scrub
Dilly Potato Salad
1/4 t. salt
6 T. chopped fresh dill
1 clove garlic, halved
1 1/2 pounds new potatoes, steamed and cut in chunks
2 T. white wine vinegar
6 scallions, finely sliced
1 T. Dijon mustard
1 c. cooked peas, drained
1/2
Celeriac Au Gratin
1 T lemon juice
2 heads of celeriac (about 2 lbs.)
Salt and pepper
3oz butter
1/4 pt dry white wine
6oz gruyere grated
3oz parmesan grated
Place the celeriac which you have peeled and cut into chunks in a bowl of cold water. Drain and
Spring Spinach Salad with Honey Onion Dressing
1 big bag fresh spinach (about 10-12 oz), stems removed
1/2 c. toasted walnut or pecan halves
1 cup grated carrots
1/2 c. sliced radishes
1/4 c. chopped scallions
1/3-1/2 cup Honey Onion Dressing
Pepper to ta