Vegetables

Broccoli Cheddar Frittata

Serves ~70 (with side and salad) --3 long pans

25 medium potatos, sliced and roasted with oil, salt and pepper

7 dozen eggs
9 cups milk
couple tsp. salt
pepper
parsley

15 sauteed onions
salt
garlic
little bit of red pepper flakes
Italian herbs (just a bit)

4 bunches broccoli, steamed
5 pounds cheddar, shredded

350f convection COVERED for 45 mins; uncovered for 15-30 minutes more

Lisa's Roasted, Marinated Squash with Garlic and Herbs

1 large butternut squash, seeded (no need to peel), cut into 1/2-inch-thick slices.

Toss with olive oil, salt and pepper, and roast in a single layer in a baking pan until tender.

When the squash is done, arrange on a serving platter. Top with
-half of a thinly sliced onion
-a few cloves thinly sliced garlic
-a generous sprinkling of dried oregano
-fresh minced parsley and mint (can use dried too).

Sprinkle with salt and pepper, and drizzle with
-olive oil
--cider vinegar

Nancy's Spinach Squares

These are really tasty, and the recipe comes from the midwife who helped my first son into the world.

4 tbs. butter, melted
3 eggs
1 c. flour
1 c. milk
1 tsp. pepper
16 oz. sharp cheddar, grated
20 oz. frozen chopped spinach, thawed/drained
1 tbs. chopped onion

Beat eggs. Add flour, milk, and pepper. Mix well. Add everything else.

Spoon evenly into greased 9x13” baking pan, and sprinkle with salt. Bake at 350f for 35 minutes.

Cool for 45 minutes. Cut into bite size squares and--if not eaten immediately--these freeze well.

Super-Good Sesame Noodles

--George St. Co-op Cookbook
servings: 4-6

1/2 cup peanut butter

1/2 cup hot water

1/4 cup tamari

2 tbsp. red wine or apple cider vinegar

2 tbsp. toasted sesame oil

2 tsp. honey

2 cloves garlic, minced

1/4-1/2 tsp. red pepper

1 tbsp. canola or olive oil

1 lb. spaghetti (wheat or rice), cooked with

1 bunch broccoli, chopped small, including stems (peel off tough parts)

1/2 cup scallions (optional)

Combine sauce ingredients and stir till creamy.

Linguine with White “Clam” Sauce

Adapted from "Pasta for All Seasons"

1/4 cup extra-virgin olive oil
4 garlic cloves, minced
8 oz. oyster mushrooms, coarsely chopped
1/3 cup dry white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 teaspoon white miso paste dissolved in 1/3 cup hot water
2 tablespoons minced fresh flat-leaf parsley
1 pound linguine (or use rice pasta, or cooked grain instead)

Whole Grain Pasta with Red Wine, Red Bean, and Portobello Ragout

“Any nice, chunky pasta works well with this hearty, rib-sticking ragout. However, if you're not in the mood for pasta, you can serve the ragout as a stew, accompanied by bread or rice, or make it into a soup by thinning it with a little water or vegetable stock.” Peter Berley, Fresh Food Fast

12 oz. whole wheat (or rice) penne, rigatoni, or fusilli

2 tbsp. extra-virgin olive oil
1 cup diced red onion
4 garlic cloves, thinly sliced
7 fresh sage leaves, chopped
2 large portobello mushrooms, stems removed, caps sliced into 1-inch pieces
1 tsp. hot paprika
½ cup dry red wine

Ruthe's Pesto

servings: 6-8

source: Mama Dearest

4 medium garlic cloves
1 tsp. salt
4 lightly packed cups fresh basil (2-4 oz.)
6 oz (1 heaping cup) raw walnuts or pine nuts (optional; when I do use these, I soak (and sometimes dehydrate) first)
4 tbsp. Parmesan (optional)
1 cup extra virgin olive oil

Blend all ingredients except for olive oil in the food processor in the order listed, until they form a smooth paste. Add olive oil in a slow stream and process till blended.

Broccoli with Garlic Sauce

1 lb. broccoli, steamed just till bright green and crisp,

1/4 c. soy sauce

1 tbsp. sugar

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp. fresh ginger

1 tbsp minced garlic

3/4 tsp. chili flakes

Combine soy sauce, sugar, and rice vinegar in a small bowl. Set aside.

Heat oil in a small skillet with ginger, garlic, and chili. When mixture sizzles, saute for ten more seconds.

Add soy sauce mixture and fry for 30 seconds.

Marinate broccoli at least 30 minutes

Curried Carrots, Cauliflower and Red Lentils

2 tbsp. oil

1 medium onion, chopped

1 tbsp. curry powder

1 tsp. coriander

1/2 tsp. cumin

1 1/2 cups sliced carrots (2 medium-large carrots)

1/2 medium head cauliflower, cut into flowerets

1 cup red lentils, rinsed and drained

2 1/2 cups water

1 tsp. salt, to taste

Heat the oil in a large, heavy kettle. Add the onion, curry powder, coriander, and cumin. Saute over medium heat until the onion begins to become translucent.

Curried Vegetables with Dal

Adapted from one of my favorite cookbooks, "Moosewood Restaurant Cooks at Home"

Serves 4-6

1 1/2 cups red lentils

4 cups water

1 onion, chopped (about 1 cup)

1 fresh green chile, minced

3 tbsp. vegetable oil

2 sweet potatoes, peeled and diced (about 4 cups

1 tbsp. mild curry powder

1 tsp. ground cumin

2 tbsp. grated fresh gingerroot

2 cups water

1/2 head cauliflower (about 4 cups florets)

2 green or red bell peppers, chopped (about 2 cups)

10 oz. fresh or frozen spinach

2-3 tbsp. fresh lemon juice

Salt to taste (about 2 tsp.)

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