Recipe – Cucumber, sweet corn and onion relish

Cucumber-Sweetcorn Relish 51 large cucumber, peeled and deseeded and cubed
½ cup sweet corn, boiled 2 minutes.
2-3 t sweet yellow onion, finely sliced
2-3 t white onion, finely sliced
2 t lemon juice
2-3 t extra virgin olive oil
¼ t paprika, or 2 t finely diced sweet red pepper
Couple of pinches of salt
Pinch of ground white pepper
8-10 fresh basil leaves

Mix all ingredients except basil leaves. Tear leaves into the mix.


Recipe – zucchini-gold beet skillet with fresh herbs

Zucchini and Gold Beets 42 T extra virgin olive oil
3 small zucchini, quartered lengthwise and cubed
¼ cup unbleached flour
2 gold beets, peeled, cubed (¼ inch) and steamed for 10 minutes.
12-18 fresh mint leaves, finely chopped
¾ t apple cider vinegar or white wine vinegar
Large pinch of salt

Heat the extra virgin olive oil in a wide bottomed pan to medium. Sprinkle the flour over the zucchini and toss gently. Lift the zucchini out carefully, shaking off excess flour. Carefully place the zucchini in the pan and sautee, stirring occasionally. You may need to turn the heat up slightly after the zucchini first go in, but reduce again as needed. I should always sizzle.

After the zucchini has browned some, add the gold beets and stir well. Cover, turn heat down a little and cook for 3-5 minutes or so. Add mint and salt. Stir. Place in a bowl and add vinegar and stir well.

Recipe – Kidney Bean & Cucumber Salad

Kidney Bean-Cucumber SaladKidney Bean Cucumber Salad
1-2 cups kidney beans, cooked*
1 large cucumber, peeled and deseeded and cubed
½ cup sweet corn, boiled 2 minutes.
2-3 t sweet yellow onion, finely sliced
2-3 t white onion, finely sliced
2 t lemon juice
1 T extra virgin olive oil
¼ t paprika, or 2 t finely diced sweet red pepper^
Couple of pinches of salt
Pinch of ground white pepper
8-10 fresh mint or basil leaves

Mix all ingredients except mint or basil leaves. Tear leaves into the mix.

*If using an canned kidney, red or black bean, drain and rinse briefly. Or cook dried beans as follows: sort through the beans to remove stones and dirt. Then wash and drain in several rounds of water. Soak the beans for 2-24 hours. Drain, then cook in ratio of 4 cups water for every 1 cup bean. Cook until tender. 1-3 hrs.
TIP – cook more than you need, then drain and freeze in useful sized portions.

^Look for Gypsy or Jimmy Nardello peppers at the IC Farmer’s Market.

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Menu for July 21.

Recipe – Roasted Portabello Mushroom

While yPortabello and pestoou can cook portabellos on the stovetop, to get that firm “meatiness”, roasting is definitely the preferred method. Simple and delicious. All it need then is a little rice and some sauteed veggies. Here we show it with cilantro pesto and pine nuts. Click here for cilantro pesto recipe.

Place portabellos on a sheet pan top down. On each cap, add 1 T extra virgin olive oil, 1/8 t salt, 1 t balsamic vinegar and a pinch of black pepper. Roast at 375 for 7-12 minutes, turning the pan after 5 minutes.

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Menu for March 21.

Recipe – Spiced butternut squash

CIMG27592 t sunflower oil
2 t fennel seeds
2 t cumin seeds
1 T minced garlic
1 small can tomatoes
1 large butternut squash peeled and diced
2 t grated ginger
1 t salt
½ – 1 can coconut milk plus some water
2 T ground coriander
½ t turmeric
2 t lemon juice
Generous amount of black pepper
Cilantro, finely chopped
¼ – 1 t Cayenne, optionalSquashCloseUp

Heat oil in heavy bottomed pan, add a seed. If it sizzles the oil is ready. Add rest of seeds and let sizzle a few seconds, add garlic, fry until golden, add tomatoes and saute for a few minutes stirring often to avoid burning.

Add coconut milk, ginger, turmeric, coriander and salt, stir followed by squash and then water to about an inch below top of squash, bring to a simmer and cover, turn heat to low, cook til squash is done, about 30 minutes. Add lemon juice, pepper, cilantro.

Try using these same spices with other cooked winter squash to make DaveHeadera squash soup.

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Menu for March 10.


Recipe – Groundnut Stew

KitchenVegDaveAn old Red Avocado recipe from an African recipe originally found by Derek and much adapted over the years. Great warm to your bones food.

Note – T=tablespoon, t=teaspoon, c=cup

4 T oil
1 inch cinnamon stick, whole
½ t whole cumin seeds
5-10 cloves garlic, peeled and minced
1 large onion, peeled and diced
1 leek, washed (see below) and roughly chopped
3 sweet potatoes, peeled, diced 1 inch
1 celeriac, peeled and diced, ¾ inch
2-4 carrots, rinsed, diced, 1 inch
1 can diced or crushed tomato
1-2 inches ginger, peeled and finely grated
1 t cumin
1 t coriander
¾ t turmeric
1 t paprikaIAVegSqr
Handful spinach
Large pinch sugar
¾ c peanut butter
1 t salt, or to taste
½ a bunch of cilantro, finely chopped
1-4 T fresh lime juice

Add oil to wide, heavy bottomed pot and heat to medium-high. Add cinnamon and whole cumin seed. Heat for a few seconds (it should bubble at edges). Add garlic and fry until golden, add diced onions and stir often, coating all with oil. After 5 minutes (still stirring often, at lively heat), add the leeks and stir thoroughly again.

After five minutes or so add sweet potatoes, celeriac and carrot. Stir. Add tomatoes and water to just cover vegetables. Stir in ginger. Turn heat up high, partially cover pot.

Meanwhile mix 1 t cumin, 1 t coriander, 1 t paprika and¾ t turmeric. And this spice mixture and stir. Re-cover pot and bring to a boil. When it boils, stir and turn heat down to low and cover completely. Cook until vegetables are soft, 30-45 minutes.

Ladle out 1-2 c cooking liquid and add 1 c peanut butter off the heat and whisk until smooth.  Add peanut butter mixture to pot and stir.

Add salt, chopped cilantro and lime juice to taste, off heat.

Recipe – Cilantro Pesto

This is a quick and easy topping for bread, pasta or anywhere else where a little zing is required.

???????????????????????????????4 T sunflower seeds, toasted
6 T extra virgin olive oil
1 clove garlic, peeled
1/2 t salt
Cilantro 2 cup tightly packed (1-2 bunches)
3/4 t fresh squeezed lime or lemon

Put the sunflower seeds in a food processor with 2 T olive oil, 1 clove of garlic and 1/2 t salt. Blend until fairly smooth.

Clip and inch or two off the stem of the cilantro and discard. chopped the rest roughtly (1-2 inch) and place in processor. Run the processor, DaveCloseUp1pouring in 4 T olive oil as it runs. Stop and scrape sides. Pulse for a few seconds and scrape. Repeat several times. Try to run the processor as little as possible.

Remove pesto from processor and stir in lemon juice.


Recipe – Classic Gravy

Yield 1.5 quarts

???????????????????????????????Wine   0.5 cup
Garlic, chopped   6 clove
Stock   6 cup
White wine vinegar   3 T
Tamari   0.33 cup
Paprika   1 T
Oregano, dried   2 t
Sage, rubbed   1 t
Thyme, dried   2 t
Salt   2 t
Roux   0.5 cup
Nutritional yeast   2 T
Black pepper   1 t
Flour, white or whole   1 cup
Sunflower or canola oil   0.67 cup

Make your own stock, or use vegetable bouillon cubes. Put the wine and the garlic in a pot Seitan Carrot Sidebarand simmer until about half the liquid is gone. Add the stock, vinegar, tamari, paprika, oregano, sage, thyme and salt and bring to a boil. Try to reduce to a simmer as soon as it boils. Simmer 15-20 minutes. Meanwhile make the roux.

Add the flour and oil to a pan and heat to medium, stirring to mix. Once it starts to sizzle stir constantly. Heat for about 5 minutes until a slight toasty aroma comes off. If brown spots appear, turn the heat off. Ladle half a cup or so of the simmering broth into the pan with the roux. Whisk quickly to smooth out. Continue adding broth half a cup at a time another three times. Then transfer this back into the main broth pot, whisking to mix and avoid lumps.

Bring back to a simmer for another 10-30 minutes to let the gravy thicken. Check for salt. This keeps well in the fridge and freezes too.

Corn starch slurry can be added instead of a flour roux. Use 4 T corn or potato starch in ¼ DaveHeader– ½ a cup of water.
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Fried Green Tomatoes

Fried Green Tomatoes with Kraut




Somehow we still had tomatoes on the vine a couple of weeks ago. Here’s a nice way to use those green tomatoes

1 3/8 c all-purpose flourFried Green Tomatoes with Potato Salad
2 T corn starch
1 T Baking Powder
1 tbs coriander
2.5 tsp cumin
2.5 tsp paprika
1 t salt
1 ½ c beer or seltzer water
Flour for dredging
4-5 tbs vegetable oil (eg sunflower, organic canola, safflower)
1-1.5 lbs green tomatoes

Wash, dry and slice the tomatoes crosswise into 1/4 to 1/2 inch slices. If the tomatoes are small, just half or quarter them.

Mix the dry ingredients in a bowl and measure out liquid. Heat a pan to medium then add oil. (If using teflon add oil before heating.) While the pan heats, put a cup or two of flour in another bowl and set aside. Add the measured liquid to the dry ingredients from recipe, to make the batter. It should bubble slightly.

Keeping one hand for dry and one hand for wet. With the wet hand, pick up a few slices of tomato and gently toss into flour. Shake bowl to cover tomatoes with flour. Using dry hand, take out tomato slices, and gently toss into batter. Turn them with your hand to make sure they are covered in batter.

One by one place the tomatoes into the hot oil. Leave for a few minutes to sizzle and turn. When golden, remove from pan onto paper towel to drain. Use the same pan to go through the tomatoes, adding a tbs or two of oil if it begins to run low.

Serve with potato salad or kraut.

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Fried Green Tomatoes with Kraut 6