Seasonal Recipes

RATATOUILLE

1 large Eggplant, peeled and sliced lengthwise

4 onions, sliced

4 cloves garlic, sliced or chopped

2 zucchini cut lengthwise and sliced ½”thick

3-4 Tablespoons extra virgin olive oil

2 sweet red or green peppers, seeded and sliced

1 lb. tomatoes, canned or fresh, seeded, peeled and diced

1 Bay leaf

1 teaspoon fresh thyme

1 tablespoon fresh basil, chopped

sea salt and freshly ground pepper, to taste

serves 6

Heat oven to 350 degrees. Oil a cookie sheet and place eggplant, inside down, on the sheet and bake for about 20 minutes or until soft. Prepare other vegetables.
Heat oil over medium-low heat in a heavy-bottomed, preferably earthenware, casserole or a sauté pan and gently sauté onions and garlic until onion is tender. Add sweet peppers and sauté for a few minutes. Add zucchini and sauté a few minutes until soft.
Add tomatoes and herbs, stir together, then place in a casserole.
Remove eggplant from oven, let cool a few minutes then dice. Add to the casserole and stir everything together.
Put casserole in the oven and bake, covered for 30 minutes. Remove cover and bake another 20 minutes.
Add salt to taste and plenty of freshly ground pepper. You may also want to add more herbs or a bit of cayenne pepper.
Serve hot or cold. Top with goat cheese or parmesan. Serve over rice or polenta or even in a sandwich. It is even better the next day reheated.

Variations;

Roast or sauté each vegetable individually, put them all together in a casserole or Dutch-oven and bake for 45 minutes.

Soupe au Pistou

This is a great Provencal recipe for soup that uses fresh basil, garlic and olive oil to add summer flavor.

1	Tbs	extra virgin olive oil
1		medium onion, chopped
1		leek, white and light green part, washed and finely sliced
1		stick celery, chopped
2		medium potatoes, diced
2		tomatoes peeled & chopped, or one 8oz can
		sea salt, freshly ground pepper
8	cups	water as needed, or use vegetable or chicken broth

8	oz	green beans, cut in short lengths
½	cup	fresh or cooked navy beans, or other bean of choice
2	oz	fine vermicelli, optional
		PISTOU
3	cloves	garlic cloves
1	bunch	basil leaves
3	Tablespoons	olive oil
3	Tablespoons	freshly grated parmesan or gruyere cheese, optional

1	Heat oil in a large saucepan and soften onion and leeks for about 3 minutes. Add celery and potatoes and sauté a few more minutes then add in the tomatoes and garlic and stir.
2	Add 8-10 cups water or stock and salt and pepper. Simmer, covered for about 10-15 minutes.
3	Add green beans, or other veggies like zucchini, beans, and vermicelli(if using) and cook 10 minutes more.
4	Meanwhile, chop garlic finely in a processor with basil, gradually adding olive oil and a tablespoon or so of hot liquid from soup.
5	Serve soup in large bowls, spoon in some pistou and sprinkle cheese on top.

Servings: 6

Southwest Black Bean & Corn Salad

2	cups	black beans, drained
4		cobs of corn, cooked for 5 minutes in boiling water
½		red onion, finely chopped
1		jalapeno pepper (optional), seeded and finely diced
2		tomatoes, seeded and chopped
1		bunch of parsley, finely chopped (or use cilantro)
Mustard Vinaigrette
1		clove garlic, minced

2	Tbs	fresh lemon juice
2	Tbs	lime juice
1	Tbs	wine vinegar
¼	tsp	sea salt
		fresh ground pepper
2	tsp	Dijon style mustard
½	cup	extra virgin olive oil

1	After cooking the cobs, remove the corn from each cob and put in a bowl. Add the beans and other ingredients and mix together.
2	Use the Mustard Vinaigrette Dressing below;
3	In a small bowl, whisk together all ingredients beginning with garlic, except the oil. Whisk in oils and mix until smooth. Pour 1 cup into salad and toss. Serve at room temperature or chilled.

Servings: 6

Roasted Root Vegetables

Always look for the freshest root vegetables from the market. Triple the recipe for a crowd and the leftovers taste great cold, for a snack, or add them to your favorite grain or soup recipe. Feel free to change up the vegetables according to your tastes. Try to cut the vegetables approximately the same size for uniform cooking.

2		medium carrots, peeled and cut into 2-inch pieces
2		parsnips, peeled and cut into chunks
1		yam or sweet potato, peeled and cut into chunks
2		onions, peeled and cut into wedges
1		head of garlic, pulled apart, keep skins on

2-3	Tbs	extra-virgin olive oil
3		sprigs fresh Thyme(or Herbes de Provence)
1		sprig rosemary, chopped
		freshly ground black pepper and sea salt to taste

1	Preheat the oven to 325 degrees F.
2	In a large mixing bowl or a large plastic baggie, place cut up vegetables, olive oil, herbs and pepper and toss well to combine.
3	Transfer to a shallow baking sheet and bake for 35 minutes, or until tender. Add sea salt, taste, and adjust the seasonings. Serve warm or at room temperature.

Servings: 6

Spicy Moroccan Chickpeas

1/4	cup	extra virgin olive oil
3	large	garlic clove, peeled
2	cups	red onion, thinly sliced
1/2	cup	dried apricots, thinly sliced
1	tablespoon	garam masala
1	teaspoon	sea salt
3/4	teaspoon	black pepper freshly ground
1/4	teaspoon	red pepper flakes
1	3 inch	cinnamon stick
1/2	cup	water

1 1/2	teaspoon	grated lemon rind
1 1/2	tablespoon	fresh lemon juice
4	cups	cooked chickpeas (or use canned organic chickpeas, drained)
1	28 ounce can	whole tomatoes, un-drained and chopped
6	cups	escarole, shredded by hand
1	cup	cilantro, chopped
1/4	cup	mint springs
1/2	cup	almonds, toasted, and chopped
4	cups	hot couscous

Heat a large skillet over medium heat. Add oil to the pan and swirl to coat. Add garlic, cook for 1 minute stirring constantly. Remove garlic from the pan using a slotted spoon; discard. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.

Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.

Servings: 8

Indian Spiced Kale & Chickpeas

You’ll want to make extra for lunch.

1	Tablespoon	virgin olive oil
3		cloves garlic, minced
1 -1 1/2	bunches	kale, ribs removed, coarsely chopped
1	cup	chicken or veggie stock
1	teaspoon	ground coriander

½	teaspoon	ground cumin
¼	teaspoon	garam masala*(optional)
¼	teaspoon	sea salt
15	oz	can chickpeas, rinsed

1	Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
2	Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
3	Stir in the chickpeas; cover and cook until the chickpeas are cooked through,2 to 3 minutes.
4	Drizzle with more olive oil if desired.

Servings: 4

Sweet Potato & Kale

1		large onion, chopped
4		garlic cloves, minced
1		bunch kale, ribs taken out and finely chopped
¼	cup	water or broth

4		sweet potatoes, peeled and chopped into large bite pieces
		olive oil
		sea salt & freshly ground pepper to taste

1	-In a large skillet or Dutch oven, over medium high heat, add 1 tablespoon olive oil and the kale and the water. Let cook for about 1 minute until the kale turns a bright green. Stir, cover, lower heat to low and cook kale for about 6 more minutes, stirring and being careful not to burn. Most of the liquid will evaporate. Remove from pan and set aside.
2	-While kale is cooking, chop onions and garlic and potatoes.
3	-In the same pan, over medium high heat add 1 tablespoon olive oil. Add onions and sauté for about 3 minutes then add garlic and stir for about 2 more minutes.
4	-Add the potatoes and sauté for a bit, then add about ¼ cup water and cover the pan to let potatoes cook for about 5 minutes, until soft. Be sure to check and stir so that they don’t over-cook and get mushy. When cooked, remove lid, add kale and stir everything together. Add salt and pepper to taste and serve.
5	-Serve with;

Servings: 6

Strawberry-Rhubarb Crisp

Healthy Living Kitchen

1	cup	rolled oats
1/2	cup	flour
1 1/2	cups	almond or walnut flour
1/2	tsp	cinnamon
1/4	tsp	salt
1/2	cup	sunflower seeds
1/3	cup	maple syrup

1	tsp	vanilla extract
1/4	cup	coconut oil (or 5 tablespoons melted butter)
1/4	tsp	salt
3	cups	rhubarb, heated
1/2	cup	sugar
3	cups	strawberries, sliced
1/2	tsp	orange zest, optional

1	Preheat oven to 350 degrees F
2	Stir together oats, flour, nuts, sunflower seeds and cinnamon in a medium bowl.
3	Whisk together the maple syrup, vanilla extract, coconut oil (or butter) and salt in another bowl.
4	Stir the wet into the dry, mixing until liquid is absorbed.
5	Heat Rhubarb with 1/2 cup of sugar until cooked, about 8 minutes or so.
6	Combine cooked rhubarb, strawberries, and orange zest in a bowl and pour into an oiled baking pan (8×8 or 9×13). Top with oat mixture and bake for about 25 minutes, until brown and crisped.

Servings: 8

Butternut Squash Gratin with Gruyère and Sage

5	cups	butternut squash peeled and cut into 1-inch cubes
1/2	cup	flour
4	teaspoons	olive oil
2	cups	onion, thinly sliced
1	tablespoon	fresh sage, chopped

4	sprigs	thyme
		sea salt and fresh ground pepper
1/2	cup	milk or stock
2	tablespoons	fresh parsley, chopped
1/2	cup	Gruyère cheese, grated, or gorgonzola cheese, crumbled

1	Preheat the oven to 350°. Lightly oil a 2-quart gratin dish.
2	Heat half the oil in a skillet over medium heat. Add the onion, thyme, and sage and cook, stirring frequently, until the onions are lightly caramelized, about 10 minutes. Season with 1/2 teaspoon sea salt and pepper to taste. Spread in the gratin dish, return the skillet to medium heat, and add the remaining oil.
3	Toss the squash in the flour, letting the excess fall away. Add it to the pan and cook until it begins to brown in places on both sides, about 7 minutes. Add the parsley, season with salt and pepper, and cook for 1 minute more. Layer the squash mixture over the onions and mix gently. Add 1/2 cup milk or stock.
4	Cover the squash and bake for 20 minutes, or until squash is tender.
5	Remove from oven, sprinkle with cheese and breadcrumbs and bake an additional 10 minutes until cheese is melted and crumbs are golden brown.

Servings: 6

Yield: 6 servings