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RECIPES

Orange Glazed Beets (Contributed by shareholder Edie Stehwein)

1 ½ pounds beets (3 to 4 average size), peeled, quartered, and sliced about ¼ inch thick
1 cup freshly squeezed orange juice
1 teaspoon finely grated orange zest
1 teaspoon pure maple syrup
1 teaspoon saltPlace all ingredients in a large pan, cover, and bring to a low boil.  Simmer, stirring occasionally, for about 12 minutes, or until the beets are tender.  Uncover and boil until the liquid has reduced to a glaze, about 4 minutes more.  These taste good hot, at room temperature, or chilled.

Vegan Miso Pesto (Contributed by shareholder Edie Stehwein)

3 cups fresh basil, rinsed and patted dry (spinach leaves can also be used)
3 garlic cloves
¼ cup extra virgin olive oil
¼ cup pine nuts (or walnuts)
1 tablespoon sweet white MisoPlace all the ingredients in a food processor fitted with a steel blade and blend until smooth. Serve over pasta.

Pasta with Swiss Chard (Recipe Courtesy of Cathy Lowe, Television Food Network)8 ounces penne, rotelle or rigatoni, cooked and drained
1/4 cup pasta cooking water
1 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, finely chopped or thinly sliced
1 pound Swiss chard, coarsely chopped, stems removed
1/2 cup red or white wine or vegetable stock
1 cup crushed red tomatoes
1 teaspoon red pepper flakes
1 tablespoon toasted pine nuts (optional)
Salt and pepper
In a large skillet heat the oil and stir in the onion. Cook for 2 minutes and stir in the garlic. Add the chopped Swiss chard and toss to coat. Pour in the wine or stock and stir to coat. When the chard begins to wilt, stir in the tomatoes, red pepper flakes and
pine nuts. Bring to a simmer and stir in the reserved pasta cooking water. Remember: Do Not over cook the chard. It is ready to serve just after it has wilted. Immediately add the cooked pasta and toss to coat. Serve immediately.

Cucumber Salad Trio (Simply in Season, Mary Beth Lind and Cathleen Hackman-Wert)
3 cups cucumbers, thinly sliced
½ cup onion, thinly sliced
Salad 1:
1/3 cup sugar
1/4 cup vinegar
½ tsp celery seed
Mix together in a saucepan. Bring to a boil, cook and stir until sugar is dissolved. Pour over cucumbers and onions. Cover and marinate in refrigerator for several hours or overnight. Keeps several days.
Salad 2:
¼ cup vinegar
2 tbsp oil
½ tsp salt
1 tbsp sugar (optional)
Mix together and add to the cucumbers and onions.

Salad 3:
Place cucumbers and onions in a large bowl and sprinkle with 1 tsp salt. Let stand 1 hour. Drain. Add ¾ cup plain yogurt and
1 tbsp fresh mint or chopped dill weed to the cucumbers and onions.

Sweet and Sour Swiss Chard (Simply in Season, Mary Beth Lind and Cathleen Hackman-Wert)
1 lb Swiss chard
1 medium onion, sliced
¼ cup dried cranberries or raisins
2 cloves garlic, minced
3 tbsp white or cider vinegar
1½ tsp sugar
salt and pepper to taste
Rinse chard, pat dry and remove stems. Chop stems diagonally into small pieces. Stack leaves, roll up, and slice in I inch strips; keep separate from stems. In a deep frying pan sauté onion in 2 tsp olive oil over medium heat until softened, 5 minutes. Add chard stems and all other ingredients except leaves and cook 8 minutes. Place leaves on top of mixture (do not stir in), cover and cook another 2 minutes. Remove from heat, stir, and serve.

Sweet and Sour Eggplant (adapted from The American Vegetarian Cookbook, Marilyn Diamond)
4 medium Japanese eggplants, or 1 large standard eggplant
1 tbsp oil
1 large garlic clove, minced
1 bunch green onion cut in ½ inch lengths
½ cup vegetable broth
2 tbsp ketchup or tomato sauce
¼ cup water
1 tbsp soy sauce
1 tbsp rice vinegar
2 tsp honey
2 tsp arrowroot (or other thickener) dissolved in 4 tbsp cold water
¼ cup minced cilantro (optional)Cut unpeeled Japanese eggplant in ¼ to ½ inch slices. (If using standard eggplant cut in ½ inch cubes, sprinkle cubes with salt, place in colander, let sit for 20 minutes, rinse and pat dry to remove bitter juices). Assemble remaining ingredients.
Heat wok or small stewpot over medium-high heat. Add oil, garlic, and green onions. Stir-fry 1 minute, then add eggplant and stir-fry for 2 minutes.
Add broth to wok, lower heat to medium, toss vegetables for 30 seconds, cover and steam for 4 minutes. While vegetables are steaming, combine tomato sauce, water, soy sauce, vinegar, and honey in a small bowl.
Uncover wok Raise heat to medium-high, and stir-fry for 1-2 additional minutes, until eggplant is tender. Add sweet-and-sour mixture and toss well to coat. Stir in arrowroot mixture and allow sauce to thicken. Turn out into a warm serving bowl and garnish with cilantro if desired.

Provencal Vegetable Gratin (From Food Network Kitchens, Television Food Network)
5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.

Cooking Tips for Swiss Chard and Other Greens (from Asparagus to Zucchini, Madison Area CSA)
Wash greens thoroughly to remove hidden grit. Be careful not to overcook or they will become mushy. Boil greens for 3-5 minutes, or steam for 8-10 minutes depending on maturity and toughness. Watch for color to brighten. This signals cooking is complete or nearly complete. Cooked greens can be tossed with oil and vinegar, eaten plain, or with butter and seasonings.
Greens can also be used in stir-fry, soups, stews, omelets, quiches, lasagna, and casseroles.

Japanese Braised Eggplant (New Recipes From Moosewood Restaurant)
2 medium eggplants
½ cup dry sherry
1/3 cup tamari soy sauce
1 tbsp molasses
¼ cup vegetable oil
8 oz. tempeh
2 tsp ground fennel seeds
¼ tsp cayenne pepper
1 tsp ground coriander seeds
1 medium green pepper, diced
4 cups sliced mushrooms
3 tbsp tomato paste
salt to taste
brown rice
chopped scallions
toasted sesame seedsLeaving the stems on, cut the eggplants in half lengthwise. Mix together the sherry, soy sauce, and molasses. Oil a baking pan. Pour the sherry mixture into the pan, place eggplant halves, cut side down, in the pan, cover it tightly, and bake at 350 deg for 45 minutes, until tender.
Brown the cubed tempeh, ½ cup of the onions, 1 tsp of the fennel, and ¼ tsp cayenne in oil for 20 minutes, stirring frequently to avoid burning. In a separate pan sauté the remaining 2 cups of onions, the coriander, and the remaining tsp of fennel until translucent. Add the peppers and mushrooms and sauté another 15 to 20 minutes, until tender.
With a slotted spoon, lift the tempeh and onions from the oil, and stir them into the sautéed vegetables. Stir in the tomato paste and 2 tbsp of the braising liquid from the eggplant baking pan. Salt the filling to taste.
Turn the eggplant halves over in the baking pan. With a fork or spoon, carefully mash the pulp a little and then push it to the sides making a hollow in each half and taking care not to break the skins. Fill each hollow with ¼ of the filling. Cover the pan tightly and bake at 350 deg for 20 minutes, until piping hot.
Serve on a bed of rice, pour some juice from the pan over the eggplant, and sprinkle with chopped scallions and toasted sesame seeds.

RECIPES