Vegetables

Mixed Greens and Feta Pie

Yum!! :)

1 pound collards or kale, stems removed, chopped small
1 T olive oil
1 med. onion, chopped
2 cloves garlic, chopped
2 tsp. fresh or dry dill
2 tsp. dry oregano
1/4 tsp. salt
1/2 tsp. freshly milled pepper
6 oz. feta cheese, drained
5 large eggs, lightly beaten
1 1/2 cups cooked brown rice (short grain)
1 T pine nuts to sprinkle on top, optional

Saute the onion in oil until clear and sweet. Add the garlic,
cooking for another minute and then the minced greens.

Cook until the greens are dry. Remove from heat and stir in dill,

Carrot-Apple Salad - side for 70

2 sliced onions
~3 cups vinegar (balsamic and cider)
salt and pepper and sugar (soak onions in vinegar with s&p)
30 med-large carrots, shredded
1 bunch parsley, minced
10 apples, sliced

Baked Pasta with Butternut Squash

4 long pans

½ cup olive oil
½ cup minced garlic, or 6 onions, diced
Salt and pepper and thyme
--Saute (short for garlic, long for onions)

Add 4 diced (unpeeled) butternut squash
~4 cups water

Cook covered till tender, then uncover and evaporate liquid. Add
4 bunches kale, steamed/blanched and chopped.

Boil 1 gallon milk
8 bay leaves
--just till small bubbles appear. Let cool a few minutes.

Cook 12 pounds pasta (wheat or rice) in salted boiling water until it's barely cooked and still needs another couple of minutes.

Remaining ingredients:
2-3 sticks of butter

Method for Making Frittata

This "recipe" is infinitely variable, and has no rules. Experiment!

--Approximately 3 cups of cooked rice or other grain, or potatoes

--1 large onion and
--Several cloves of garlic, optional
--1 large bunch broccoli, or kale, or greens of your choice, chopped
--A couple smaller veggies (turnips, carrots, etc.), chopped small, optional
--salt and pepper
--herbs and spices (~2 tsp. basil and ~.5 tsp. oregano is nice)
--sprinkling of red pepper flakes

--1 dozen eggs

Method for Concocting Delicious Salads using tough greens and root veggies

Ingredients:

--minced aromatics (onion, garlic, shallots)
--vinegar (balsamic, wine, cider...) or lemon juice
--salt (and pepper, and sweetener if you wish)

--mild root veggies (carrots, golden beets, mild radishes)
--some stronger-tasting root veggies--use less (red beets, spicy
radishes, celariac)
--finely shredded cabbage (green, red, napa...)
--really finely shredded greens (kale, collards if they're sweet...)

--herb-type greens, if you want (parsley, cilantro, basil)--these can
make for tasty salads, but they're so delicate that sometimes the salad
will keep poorly

Chickpea Curry with Whole Spices

Adapted from "A Year in a Vegetarian Kitchen," a fantastic cookbook by Jack Bishop.

2 tbsp. olive oil
1 cinnamon stick, about 4 inches long
1 bay leaf
10 whole black peppercorns
1/2 tsp. coriander seeds

1 medium onion, minced

3 medium garlic cloevs, minced
1 tbsp. minced ginger root
1 tsp. ground cumin
1 tsp. ground turmeric

1 14.5-ounce can diced tomatoes (or equivalent fresh or frozen)

3 15-oz cans chickpeas, rinsed and drained (or about 4-5 cups cooked chickpeas)
~1 cup water (or chickpea cooking liquid)
Salt

2 tbsp. fresh cilantro leaves for garnish (optional)

Crispy Potato Latkes

Serves 2-3 hungry eaters.

4 large russet potatoes (nearly 2 pounds)
1 small onion, finely minced or grated
2 large eggs
3 tbsp. white flour or arrowroot flour
2 tsp. salt
Freshly ground pepper
Olive oil, for frying

Applesauce, for serving

Shred potatoes using the large holes of a box grater into a large bowl of cold water.

Using a slotted spoon or your hands, transfer potatoes--reserving liquid--to another large bowl lined with a clean kitchen towel; vigorously squeeze water out of potatoes.

Confetti Quinoa (or other grain) Pilaf

Serves ~35

10 cups quinoa, cooked in lots of water until done, and drained (or, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice to prepare the grain using fermentation for better digestion).

5 onions, 1 pound of mushrooms, and four stalks celery, cooked in olive oil with thyme (maybe 2 tbsp.), salt, pepper, and a bit of red pepper flakes until done.

4 bell peppers chopped fine, 8 oz. frozen corn, and a head of garlic, pressed, sauteed over high heat in olive oil for a few minutes, stirring constantly till done.

Minestrone Soup

This soup is infinitely variable and adjustable. In fact, the only rule is that you can only make it the same way once.

1/4 cup olive oil
1 large onion
1/2 head green cabbage, cut up small
3 celery stalks or a celeriac
3 cloves garlic
Salt and pepper
Red pepper flakes

1 potato
2 carrots

28-oz can tomatoes, plus some tomato paste or dried tomatoes
2-4 cups cooked beans
1/4 cup dried basil
2 tbsp. dried oregano
pinch of fennel
2 bay leaves

1/2-1 cup cooked grain, or a handful of uncooked rice or wheat pasta

1 head kale, stemmed, finely chopped

The Tastiest Raw Kale Salad

Mix together:

1 tsp. dried mustard
1/2 tsp. basil
1/4 tsp. pepper
1 clove minced garlic
2 Tbs. balsamic vinegar
3 Tbs. maple syrup
1 Tbs. lemon juice
1/4 cup cider vinegar
between 1/2 and 1 cup olive oil
1 tsp. salt

Rinse and tear up a huge wad (1-2 bunches) of kale, and pour the dressing over the kale in a closeable container.

Let sit for at least 6 hours, and up to a day, in the fridge. Turn/shake container every couple of hours at first.

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