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
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
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.
--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.
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)
“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
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.
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
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.
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