Sides

Braising Greens with Raisins, Onions & Garlic

1 onion, diced
1-2 cloves garlic chopped
1/4 cup raisins or more if you want
1/2 LB braising greens or more if you want
salt and pepper to taste
olive oil to cook

Options: bulk it up with diced carrots or turnips, or cooked beans; add a little white wine or vinegar for flavor; top with flakes of parmesan.

Saute onions and raisins in olive oil, add garlic when onions are translucent. Cook one minute. I like to add a dash of sherry vinegar here if I have it. Add the greens, and while they are cooking down add salt and pepper. Cook and stir until greens are wilted or to your liking. Sturdier greens may need to cook a little longer to be tender, add some broth or water to accompany them and cover lightly. When tender, taste and season. Add more olive oil if they need smoothing out.

From Sarah Voiland, 2013.

Roasted Watermelon Radishes

A great simple recipe recommended to me by a winter farmers' market customer. I found out about this just as we were running out of these radishes for the year, and I was so sad - to have to wait a whole summer before eating it again!
You can do this with other radishes too, though black radishes might be a bit spicy.

Watermelon radishes, cut into wedges
Olive oil to coat
A drizzle of maple syrup to coat
salt
pepper

Preheat oven to 400 degrees F. Cut your radishes into wedges, six or so per large radish, fewer if smaller, aiming for consistent size. It's pretty to keep a little bit of tail on each wedge. Toss in olive oil, maple syrup, salt and pepper. Spread on a baking pan in a single layer. Cover with foil and put in oven. The foil will protect them while they soften. After about 20 minutes, when they are soft, take the foil off and let them brown a bit before taking out to serve. Taste and add more salt if needed.
They're great cold on salad after the fact too!

From Sarah Voiland, 2011.

Lemon Pepper Broccoli

A great simple recipe. Thank you Maura for sending it in!

4 cups small broccoli florets
1 tablespoon olive oil
2 teaspoons freshly grated lemon peel
1/8 tsp crushed red pepper or to taste
1/8 tsp salt

Bring 1 inch of water to boil in medium saucepan. Place broccoli in vegetable steamer, set in saucepan, cover and cook 2 minutes or until crisp tender. Remove insert and let broccoli drain. Heat oil in medium skillet over medium heat. Add lemon peel and crushed red pepper and stir until peel begins to brown, about 30 seconds. Add broccoli and salt and stir until hot, about 1 minute.

From Maura, CSA member, 2011.

Roasted Broccoli with Garlic and Red Pepper

Serves 4.

1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
3 1/2 Tbs olive oil, divided
2 garlic cloves, minced
Large pinch of dried crushed red pepper

Adapt recipe to however much broccoli you have. Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes.
Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

From Red Fire Chef Ona Lindauer, 2010.

Gilfeather Turnip Puree

A very easy and delicious dish, we make it all through the winter and feature it at Thanksgiving. Gilfeather Turnips are part of the Slow Food Ark of Taste because of their amazing flavor and cultural heritage. Gilfeathers were developed in Vermont by John Gilfeather, a farmer who kept his prized variety carefully guarded. He went to the lengths of chopping the top and root off each turnip before sale, so no one could regrow the plant. Thankfully a few seeds snuck out, and we are now able to keep this special type going. It looks more like a rutabaga than a turnip, but the flesh is white and makes a beautiful sweet-flavored puree.

Gilfeather Turnips peeled and chopped in large pieces
1-3 tbs Olive Oil
Salt and Pepper to taste

Optional: serve with some salty caramelized onions, chopped apples, fried celeriac strings, or any fun garnish ideas you have!

In a large sauce pot, just cover the chopped Gilfeather turnips with water, and boil until soft to the tines of a fork. With a slotted spoon, take out the turnip chunks, and transfer to a food processor (if you don't have one you can mash them). Add the olive oil, salt and pepper, and puree just until all the chunks are pureed. Taste and add salt as desired. I like to put a little thyme in there. Serve it up hot solo or with any garnishes you like.

From Sarah Voiland, 2010.

Roasted Turnips with Cilantro Peanut sauce

Roasted turnips are good in and of themselves. Here's a way to make them irresistable. I also think they are very good used like roasted beets in a salad with greens and feta cheese.

Chunks of any type of turnip or rutabaga
Olive oil to coat
Salt and pepper

Clean and top turnips, remove thicker skin areas, and chop into similar sized chunks. Toss with olive oil, salt and pepper, and spread out on a baking sheet. Bake in the oven at 375 or 400 until soft to the tines of a fork, and starting to brown a little. While baking you can make up a container of the Cilantro Peanut Sauce below and use it for dipping the roasted chunks or as a sauce poured over them.

From Sarah Voiland, 2010.

Cilantro Peanut Sauce

This sauce is great on udon noodles, tofu, roasted turnips, fries, almost anything.

1/4 cup peanut butter
1/4 cup honey (or other sweetener)
3 tbs soy sauce
2 tbs cider or rice vinegar (or other light vinegar)
2 tbs lemon or lime juice
2-4 tbs olive oil
1 bunch cilantro, chopped
1 tbs sesame oil (optional)
1-2 cloves garlic, minced (optional) - or green garlic
1 tbs minced fresh ginger (optional, or a little ginger powder)
a little of your favorite spicing agent (cayenne powder, chili flakes)

    Mix everything together. You can mix it in a pouring container or the container you'll store leftovers in later. Add a little water to get desired consistency. Salt to taste.
   When I do this I just stick some of each thing in and stir and taste it and then add more of things as needed, so if you want it more peanut buttery, you can add more, etc.

From Sarah Voiland, 2010.

Easy Beets

1 bunch beets, greens removed
1-2 pearl onions, or half a regular onion
2 Tbs. vinegar of choice
1 tsp salt
1 Tbs. cumin seed (opt)

Boil the beets in a small, lidded sauce pan until a fork goes in easily (~30 min). Drain and dump the beets in a bowl of cold water. Slip the skins off by rubbing them around in your hands (if you do this under the water, you shouldn't splatter beet juice all over the kitchen). Slice into bite-sized pieces. Mix in additional ingredients and chill for 1 hour, stirring occasionally.

Gomen - Ethiopian Collards

1-2 bunches collard greens, chopped
1 cup red onions
4 medium green peppers, sliced in strips (Anaheim chilis good for extra kick)
2 cups water
1/2 tsp. minced garlic
oil
salt to taste

Simmer greens in 1 cup water until tender. In a skillet, heat the oil and fry the onions until browned. Add garlic and greens and the other cup of water and simmer until water evaporates. Add chilis and cook 5 more minutes. Salt and pepper to taste.

From Red Fire Chef Ona Lindauer, 2010.

Caramelized Leeks and Apples

A sweet and savory side dish.

2-3 medium sized leeks
1 T brown sugar or maple syrup
1 T olive oil
salt and pepper
1½ T butter or margarine

Roughly ½ cup honey mustard (optional)
1 hot pepper (optional)
2-3 apples

Trim off the root and top edges of the leeks, leaving the middle part intact. Half the middle and chop into 1 inch rounds. Heat the olive oil and butter; when melted add the leeks and toss well. Cook slowly for about 10 minutes or until the leeks start to soften. Add sugar continue to cook for about 15 minutes, adding a small amount of hot water if the mixture starts to stick.

Slice apples into circles and arrange on a plate. Mix  mustard with minced hot pepper and spread atop apple. Top with a spoonful of caramelized leeks.

From Red Fire Chef Kristen Schafenacker, 2007.

Roasted Winter Root Bake

When I was in college, I had what someone called a "root bake" for the first time, and it was so good!

The general idea is chop up all kinds of roots into similar sized chunks, coat/toss with olive oil, sprinkle with salt and pepper and bake in the oven at about 400 until all items are soft to the tines of a fork. Stir after about a half hour. Herbs generally do better added part way in to cooking.
Things you can include:
Parsnips, Rutabagas, Beets, Turnips, Daikon, Sweet Potatoes, Potatoes, Onions, Garlic, Carrots, Herbs, Celeriac, Kohlrabi, and anything else I'm forgetting.

Variations could include adding any of the following: soy sauce, sesame oil and sesame seeds, honey mustard, hot pepper flakes, making a cilantro dressing to pour over them, serving with ketchup, and who knows what else.

From Sarah Voiland, 2010.

Sauteed Celeriac with Soy Sauce

1 celeriac bulb, trimmed and sliced
2 cloves garlic
2 T olive oil
2 T soy sauce

Heat oil and garlic in skillet, add celeriac slices and soy sauce. Cook until brown.

Roasted Brussels Sprouts in Creamy Dijon Sauce

1 pound brussels sprouts cleaned, trimmed, may cut in half
1 red onion, cut into wedges
1 white onion, cut into wedges
4 ounces kielbasa sausage, cut into 1/2 inch slices (optional, sub marinated tempeh or tofu)
4 ounces smokey cheddar wurst sausage, cut into 1/2 inch slices (optional, sub marinated tempeh or tofu)
1 cup peeled baby carrots
2 tablespoons olive oil
salt and pepper to taste
1/2 cup milk
1/4 cup Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar

Preheat oven to 450°.
Toss sprouts, onions and sausage in a bowl with the oil, salt and pepper. Spreading them out in a single layer on a baking sheet and roast for 20 minutes or until Brussels sprouts are lightly browned and tender yet crisp. Stir occasionally through the 20 minute period.

Simmer milk, mustard, honey and vinegar in a small suacepan over medium low heat for 10 minutes. It will slightly thicken, stir often. Place sprouts in a serving dish and spoon sauce over them evenly.

From RecipeTips.com

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F (205 degrees C).
Toss Brussels sprouts in olive oil, salt, and pepper. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning.
Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Coconut-Rutabaga-Carrot Mash

2 rutabaga, roughly chopped
4-5 carrots, roughly chopped
2 T brown sugar or maple syrup
1⁄4 cup thick coconut milk (or light cream)
1⁄2 t nutmeg
salt to taste

Cook rutabagas and carrots in boiling salted water until tender, about 30 minutes. Drain vegetables, transfer to a food processor and purée with brown sugar, and cream until very smooth. If necessary, transfer purée back to pot and reheat.

Ginger Kale

1 large bunch kale (about 1 pound) stems removed, leaves cut into strips
2 large cloves garlic, minced
1 Tbs minced fresh ginger
2 Tbs olive oil
juice of 1 lime
1 Tbs butter freshly ground pepper
1 medium onion, chopped

In a large skillet or wok, heat oil and butter, add garlic, onion, and ginger, and sauté until onion is softened. Add kale and ¼ cup water and cover. Cook over low heat stirring occasionally until kale is just tender.
Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.

Serves 4 to 6

Parsnip Coconut Rice

2 cups uncooked rice
2 T butter or olive oil
1 onion, chopped
1 garlic clove, diced
1 pound parsnips (about 3-4), diced
1/2 t turmeric
2 t curry powder
3 c veggie stock or water
1 apple, diced
1 can coconut milk

Heat pan with butter or oil. Place the rice in the pan and stir to coat. Add water and bring to a boil. Reduce heat and add all ingredients. Cover and simmer until rice is done (about 40 minutes for brown).
Salt and Pepper to taste.

Turnip Puff

2 cups cooked, mashed turnips, cooled
1 cup bread crumbs
1/2 cup melted butter
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated

 Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.

Sesame Sauté with Pea Tendrils, Leeks and Bok Choy

2 leeks
1 bunch pea tendrils, longer stems removed
1 head bok choi
2 Tbs. sesame oil
3 cloves garlic
sesame seeds to garnish (optional)

Chop the leeks and sauté in the sesame oil until soft. Add the garlic and the greens and cook until wilted. Serve hot and sprinkled with sesame seeds.

Mashed Potatoes with Shallots

4 cups diced potatoes (with skin or not)
1 tsp salt
1 cup minced shallots
2 Tbs butter
1/4 -1/2 cup milk or potato cooking liquid
1/2 cup thinly sliced basil leaves, or 2-3 Tbs dried basil
1/2 cup parmesan cheese (opt)
salt and pepper to taste

Put potatoes in enough water to cover them and salt the water. Cover and bring to a boil on high. Reduce and simmer for 20 minutes until the potato cubes are soft. Meanwhile saute the shallots in the butter until soft (10 min). Mash together potatoes with the rest of the ingredients. Use just enough liquid to make the potatoes creamy and fluffy. Add salt and pepper to taste. Serve immediately.

Maple-Glazed Sesame Sweet Potatoes

This is a sweet side to compliment an Asian-themed meal.

3 large sweet potatoes, cubed
2 Tbs. butter
2 Tbs. Sesame seeds
2 Tbs. Maple syrup
salt and pepper

Put sweet potatoes in a skillet with ¼ inch of water on the bottom. Cover and steam until cubes are almost tender. Drain any remaining water and return to heat. Add butter and maple syrup and stir frequently, allowing the sweet potatoes to start to brown on all sides. Add the sesame seeds, salt and pepper to taste and cook until browned.

Braised Kohlrabi

2-3 bulbs kohlrabi (or most of a giant kohlrabi)
1 small onion
2 Tbs butter
salt and pepper

Heat butter in a heavy skillet. Chop onion and sauté in butter over medium heat.
Peel kohlrabi to remove fibrous skin. Slice thinly, or grate coarsely. Add to skillet, stir to coat with butter, and cover. Reduce heat to medium-low and cook until kohlrabi is tender, about 15 minutes for slices, less if grated. Add salt and pepper to taste. Serve hot.

Serves 4

Sunday Brunch Homefries

The best way to make them taste like the weekend!

1 lb potatoes cut into 1 inch cubes
1 delicata squash, peeled and cut into one inch chunks
1 hot pepper, diced
1 bell or sweet pepper, coarsley chopped
1 medium onion, coarsely chopped
2 tablespoons butter or margarine
salt and pepper

Bring a soup pot of water to a boil. Add potatoes and squash. Cook for 5 minutes until par-boiled or potatoes are just beginning to soften. Drain. Heat butter in a skillet (preferably cast iron). Add onions and both peppers. Saute a few minutes then add the potatoes. Salt and pepper during the cooking process. When able to stick a fork easily through the potatoes, they are done. Top with fresh salsa!

From Red Fire Chef Kristen Schafenacker, 2007.

Kohlrabi and Potato Gratin

2 Tbs. butter
2 cups heavy cream
2 tablespoons crème fraîche or sour cream
1 cloves garlic, minced
1/2 teaspoon minced thyme
Salt and freshly ground pepper
4 large potatoes (2 pounds), peeled
1 large kohlrabi, peeled

Preheat the oven to 300°. Butter a 9-by-13-inch glass baking dish. In a skillet, melt the butter and add the thyme and garlic and let simmer a few minutes to release the flavors.  Add the heavy cream and sour cream or crème fraîche and plenty of salt and pepper.

Using a vegetable mandolin (or a knife and a skilled hand), thinly slice the potatoes and kohlrabi, then add to the cream and toss to mix. Spread the potatoes, kohlrabi and cream in an even layer in the prepared baking dish and bake for 15 minutes. Increase the oven temperature to 325° and bake for about 1 hour and 15 minutes longer, or until the potatoes are tender and the top is browned. Let the gratin stand for 10 minutes before serving.

Kohlrabi Mashed Potatoes

2-3 lbs potatoes
2-3 kohlrabi, peeled
½ stick butter
salt and pepper to taste

Boil up potatoes and kohlrabi. When soft, pour off liquid and reserve for later. Add the half stick of butter and enough of the liquid back into the pot to mash into desired consistency. ( You may want to food process if the kohlrabi doesn’t mash well).
Add salt and pepper to taste. The kohlrabi adds a nice sweetness to the mashed potatoes and try the water you boiled them in—it’s super sweet too!

Butternut Squash and Rutabaga Puree

4 1/2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
1 cup (or more) canned low-salt chicken broth
3 pounds rutabagas, peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter

Preheat oven to 400°F. Arrange butternut squash in single layer in 13 x9 x2-inch glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary.
Transfer squash and rutabaga pureé to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl.

(Can be prepared 1 day ahead. Cool. Cover and chill. Re-warm over low heat.)

Braised Fennel

A modest recipe by Jarrett

2 fennel bulbs
1 tablespoon finely chopped fennel greens
2 tablespoons olive oil (twice)
1 carrot
1 head broccoli
1 green pepper
1 large or two small leeks (or onions)
2 cloves garlic
1/4 teaspoon dried thyme,dill, or oregano
1 bay leaf
1/2 cup white wine
1 cup water (+ another 1/2 cup or so)

Keeping the root end of the fennel bulbs intact, half each lengthwise. Cut pepper, carrot, broccoli, leeks and any other desired vegetable into very small pieces (diced). Set aside. Mince or slice garlic.

 In large skillet, heat oil on medium/high heat. Add garlic and saute briefly, about 30 seconds. Add chopped leeks, saute another 2 minutes. Now add the rest of the chopped vegetables, except fennel, and saute for another 2 minutes. Next move all vegetables to one side of the pan, and add the fennel halves cut side down. Salt and pepper at this stage if desired.
Now pour the cup of water over the whole mix (be careful not to splash!) and then reduce heat to medium and simmer until water has evaporated. Stir the whole mixture up, add another 1/2 cup water and evaporate it off again. When cooked, the fennel will be more tender than when it was raw, and slightly browned on the bottom.

 Move all food off pan now onto a serving dish. But don't wash the pan! Return it to the heat, and scrape all the caramelized fennel and vegetable bits on the pan. Add the wine and another 2 tablespoons olive oil. When wine has reduced by half, add chopped fennel greens, and salt and pepper to taste. Remove from heat and spoon over fennel and vegetables on serving dish. Viola! Serve with rice pilaf or pasta aldente.

Indian-Style Okra

3 tablespoons butter
1 medium onion, chopped
1 pound sliced fresh okra
1 tsp fresh grated ginger
2 cloves minced garlic
1 tsp minced hot pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt to taste

   Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, hot pepper, coriander, and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender. Turn heat up and add garlic and cook a few more minutes.

Sauteed Radishes with their Greens

2 Tbs unsalted butter
1/4 tsp black pepper
1 Tbs olive oil
1/2 cup water
2 bunches radishes (1 1/2 lb total), halved lengthwise, then sliced crosswise ¼” thick
3/4 tsp salt

Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1-4 minutes. Add chopped radish greens and sauté, stirring, until wilted, about 1 minute.

Serves 4

Melty Roasted Summer Squash

Use however much squash you have or want to eat. Leftovers are great on sandwiches.

Slice squash or zucchini lengthwise into slices about 1/4 inch to 1/2 inch thick, and cut them all down the middle to make strips, then chop the lengths in half. Toss with olive oil to coat and salt and pepper and scatter on a baking sheet. Bake at 375 until squash is totally melty and then eat it!

Ratatouille Outside the Box

Yes! A recipe from your share that is so good it fools the most finicky kid into eating vegetables.

1 large eggplant, or 3 Asian eggplant, cut into 1 inch x ¼ in pieces (if using Italian eggplant, peel first)
2 large tomatoes, diced
1 large onion, chopped
3 cloves garlic, minced
2-3 bell peppers, seeds removed, coarsely chopped
1 summer squash, diced
1/2 cup vegetable oil
1/3 cup apple cider vinegar
¾ cup chopped cilantro
1 t. cumin
½ t. cayenne pepper
salt and pepper to taste
avocado and lime slices

Saute eggplant in wok or skillet on high heat in all but 2 T vegetable oil (10 minutes). When browned, set aside on a paper towel. Add pepper and onions to wok and remaining olive oil if necessary. Cook until caramelized (10 minutes). Add vinegar, summer squash, tomatoes, and spices and cook until a thick sauce forms (10 minutes). Serve with avocado and lime wedges.

From Red Fire Chef Kristen Schafenacker, 2007.

Sesame Greens with Garlic Scapes

If you’ve used up your garlic scapes and can’t find more, garlic cloves would work fine. Also, this recipe is meant to use any greens you have around so spinach, kohlrabi greens, and kale can all be added or substituted for other greens.

1 bunch turnip greens
2 turnips or kohlrabi
1 bunch swiss chard
greens from 1 bunch of beets
4 garlic scapes
1/8 cup oil
2 Tbs. Sesame oil
2 Tbs. Sesame seeds
1 Tbs. Tamari (soy sauce)
1⁄4 tsp cayenne (opt.)

Chop greens, removing stems and chopping finely (they need more time to cook so if you want to use them you just have to start them earlier). Thinly slice turnips and cut scapes into 1 inch pieces.
In a wok or similar skillet, heat oil until hot and toss in turnips, scapes, and any stem pieces. Cook for 5 minutes. Add beet greens and tamari, cover and cook another 5-10 minutes, stirring occasionally. Add cayenne, sesame seeds, swiss chard, and turnip greens and cook until greens are wilted.

Kale 'n' Apples

1 bunch kale, rib removed and chopped
2 tart apples, diced
1/2 onion, diced
2 T olive oil
2 T balsamic vinegar
¼ cup apple cider
2 T lemon juice
¼ cup diced fennel (optional)

   In a pot, saute onions and fennel in oil (about 5 minutes). Add kale, apples, lemon juice, and apple cider. Stir and cover until kale begins to wilt (about 3 minutes). Turn off the burner and toss with balsamic vinegar.

German Sweet and Sour Red Cabbage

1 head red cabbage, shredded
1 cup onion, chopped
1 apple, chopped
¼ cup vinegar
2 cups water
3 Tbs sugar
salt

Salt the shredded cabbage and let sit for a half hour. Add remaining ingredients and simmer covered for one hour until cabbage is tender.

Garlic and Herb Ratatouille

2 tablespoons olive oil
1 onion (opt.), chopped
4 cloves garlic, crushed and minced
1 small eggplant, cubed
2-3 large tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
2 Tbs. fresh, chopped basil
1/2 teaspoon oregano
1/4 teaspoon thyme
2 tablespoons chopped fresh parsley

   In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add eggplant and half the garlic; stir until coated with oil. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Add rest of garlic and cook one more minute.

Green Beans Braised with Tomato and Basil

3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
3 garlic cloves, minced
1 1/2 pounds green beans, trimmed
1-2 tomatoes , finely chopped (about 1 cup)
1 cup (packed) fresh basil leaves
1/2 cup water

   Heat oil in large nonstick skillet over medium heat. Add onion and half the garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Add the rest of the garlic and season to taste with salt and pepper. Transfer to bowl and serve.

Southern Collard Greens

Here’s a vegetarian recipe for the southern favorite.  If you want to go for the real thing, just add a ham hock and reduce your salt and stock.

1 bunch of collard greens
1 onion, diced
1 Tbs. olive oil
1 Tbs. butter
3 cups vegetable stock
2 tsp. balsamic vinegar
T. red wine or cider vinegar
hot sauce
salt and pepper to taste

   Sautee onion in butter and olive oil until transleucent.  Add stock, balsamic vinegar and chopped collards and simmer for 1 ½ hour-2 hours.  Add the rest of the vinegar, hot saßuce, salt and pepper to taste and serve.

Ginger-Garlic Eggplant

1-3 eggplants sliced lengthwise in both directions to make very large match-sticks
1 small head of garlic or 2/3 of a large head
½ inch chunk of fresh ginger
1 small hot pepper
oil for frying
soy sauce

   Boil a couple inches of water(enough in your pot to mostly cover the sliced eggplant) with a splash of soy sauce and add sliced eggplant. Cook until the eggplant becomes somewhat translucent but not fully cooked.  In a large cast iron pan heat enough oil to cover the bottom of the pan (about ¼ cup). 
Mince garlic, ginger and hot pepper together and add to hot oil and stir for one minute over med.-high heat.  Add parboiled eggplant and turn quickly and often to coat.  Add another splash of soy sauce and continue cooking, stirring often until the toughest bits of eggplant have reached the yummy-soft stage. 
Serve hot or cold, over rice, on a salad of lettuce or just by itself.

Oven Roasted Tomatoes

6 medium tomatoes, sliced crosswise 1/2 - to 3/4 inch thick
Olive oil
Salt, pepper and sugar

Heat oven to 300º F. Line two baking sheets with aluminum foil; generously rub with oil. Arrange tomato slices in a single layer on prepared baking sheets. Sprinkle with salt, pepper and sugar. Roast until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour. Roasted tomatoes will keep 4 or 5 days in the refrigerator.

You can also pack oven roasted tomatoes into containers to freeze. They make an awesome addition to anything in the winter.

Kohlrabi and Potatoes with Sour Cream and Dill

2 tbsp butter
3 cups kohlrabi, peeled and cut into rough chunks
2 potatoes cut into rough chunks
1/4 tsp paprika
1 cup vegetable stock
½ cup sour cream or crème fraîche
1 bunch of fresh dill, roughly chopped

   Heat the butter in a pan over a medium heat and add the kohlrabi, paprika, potato and a little salt. Stir, lower the heat, cover and leave for 5 minutes or so.
Add the stock, bring to a gentle simmer and cover again. Cook for 25-30 minutes or until the vegetables are soft enough to cut with a spoon. The stock should have reduced quite a bit by then but don’t worry if it hasn’t.
Raise the heat for about 5 minutes. Stir in the soured cream or crème fraîche and remove from the heat. Add salt as needed, then fold in the dill to serve.