Fennel Bean Salad

1 fennel bulb, finely diced
4-6 tomatoes, seeded, juiced drained, and diced
3 cups cooked white beans or cooked fresh shell beans
1/2 cup crumbled feta (or tofu ricotta)
5 kale or chard leaves finely chopped
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine first 5 ingredients. Toss to mix. Add remaining ingredients and toss again.

Sliced Tomato and Basil Salad

From Sarah Voiland, 2014: “This is how we made our tomato salads growing up. I wanted to clean up dinner those evenings just to sip the juice on the empty salad plate.”

3 ripe tomatoes sliced in big slabs – more colors, more fun 
1 bunch basil or a little less – chopped into ribbons
Olive oil
Salt and fresh ground pepper

Optional ingredients or variations: 1-2 cloves diced raw garlic, slivers of pearl onions or sweet onion, fresh mozzarella slices, crumbled feta or blue cheese, a dash of balsamic vinegar, or drizzles of balsamic vinegar reduction, halved cherry tomatoes

You slice the tomatoes in slices like you would put on a sandwich and then lay them out on a plate or platter. Sprinkle with basil. Add any additional ingredients like garlic. Drizzle with olive oil so each tomato gets some. Evenly salt and pepper the surfaces. Serve.

Zucchini Appetizer Squares

4 c thinly sliced zucchini
1 c buttermilk baking mix
4 eggs – beaten to blend
½ c chopped onion
½ c freshly grated Parmesan cheese + more to sprinkle on top
½ c plain yogurt
2 T chopped fresh parsley
1 clove garlic minced
½ t chopped oregano
½ t salt
Ground pepper to taste

Preheat oven to 350 and butter 9 x 13 ovenproof glass baking dish. Mix together ingredients in any order. Spread into prepared dish, sprinkle with additional Parmesan cheese

Cook until tester comes out clean – 30 – 45 min. Cut into squares and enjoy hot or at room temperature.

Bruschetta con Radicchio e Parmiggiano

From CSA member Morgan Pinney, 2015

One of Morgan’s all time favorite things to do with radicchio, a perfect appetizer or supper salad. Thank you for sharing this one, Morgan!

1 small head radicchio 
Parmesan cheese
2 cloves garlic, or a few garlic scapes
a few sprigs fresh basil (optional)
2 Tbs olive oil
salt to taste
Bread for base

Slice the radicchio in half and cut out the stem end. Lay down flat, and chop finely against the grain to make skinny strands. You can cut the chopped piles in half if you want the strands a little more manageable when you eat them, but I usually think they’re too pretty to do so. Put the mess in a large wide bowl.

Grate a 1-1/2 inch square of Parmesan cheese directly into the bowl with the radicchio.

Chop the last-of-the-season garlic scapes and add those too. Regular garlic will do too, if the scapes are gone.

Finely chop some fresh basil and add that too. (Optional, not critical)

Douse the pile with a couple waves of good olive oil…about 2 Tbsp.

Use a wooden spoon to toss everything together, add salt to taste, and pile onto good crusty bread or fresh focaccia! Buon appetito!

Stuffed Winter Squash

2 delicata, acorn, or carnival squash cut in half length-wise and de-seeded
¼ cup goat cheese 
1 large onion or 3 shallots
2 cups cooked rice
2 cloves garlic
1/4 cup toasted walnuts
1 Tbs. fresh chopped sage
butter or olive oil for sautéing
1 small bunch spinach or other green
salt and pepper to taste

Place squash face down on a greased backing sheet for 30-40 min at 350˚. While baking, prepare filling. Sauté onion or shallots in butter. When translucent, add garlic and sage and stir occasionally until onions are browned. Add spinach and when wilted, remove from heat.

Toast nuts and add to onion mix with rice, goat cheese and salt and pepper to taste. Fill squash halves and return to the oven for 20 min or until the tops start to brown.

Spaghetti Squash with Fresh Tomato Sauce

1 large spaghetti squash 
2 onions, chopped
5 tomatoes, chopped
2 cloves garlic
1 red or green bell pepper, chopped
1 bunch of basil
olive oil
salt and pepper to taste
grated Parmesan cheese

Cut squash in half lengthwise and scoop out the seeds. Place face down on a pan with ¼ inch of water and bake for 40 minutes at 350˚.

While baking start the sauce. Sauté onions and garlic and peppers for 5 min on medium heat. Add tomatoes salt and pepper to taste and simmer for the remainder of the squash prep time. Remove squash from the oven and stick a fork into the cut side. The fork should go in easily, but it should not be mushy.

Cool for 5 minutes and using the fork, scrape the strands of squash from the skin, trying to keep them intact. Serve immediately topped with the sauce, the fresh chopped basil and cheese.

Greggie Pie’s Cabbage Pie

1/2 cabbage 
1/2 onion
1/2 -3/4 cup fresh dill (not dried)
3 hard boiled eggs
1/4 cup feta cheese
2 Tbs olive oil/ butter

Other veggies if you like:
carrots
mushrooms
summer squash

Prepare a pie crust (top & bottom) from your favorite recipe or storebought and set aside.
Chop onion into thumbnail size squares and begin to sauté in olive oil or butter. While that is sautéing chop cabbage into ribbons (1/4″ to 1/2″ width) and toss in after onions. Stir around and cover while you chop the carrots into bite size pieces. Toss carrots in and give another good stir.

Chop dill rather finely and add to sautéed mixture in pan. Sauté until everything is lightly cooked (it’ll get cooked again).
Transfer to a bowl where you add the feta and mix well. Cut hard boiled eggs into cubes or into slices, however you prefer.
Add half of sauté/ feta mixture into pie crust, then add the egg as a middle layer, then add the rest of the sauté mixture.
Roll on the pie crust top, cut slits for steam vents and put in oven at 375˚ for 45 min to an hour. Remove when pie crust is a nice brown.

Beet and Winter Squash Strudel

12-16 phyllo pastry sheets 
oil or melted butter for brushing
2 large beets or 4 small
2 cup peeled and diced winter squash
1 cup goat cheese
1/2 cup ground walnuts

Prepare beets and squash:  Dice beets into 1/2 inch cubes.  Place beets and squash in a baking dish, cover, and roast for 30 minutes.  (note, this can be done ahead of time) Mix with goat cheese, beets, walnuts, and winter squash.

Lay six thawed phyllo sheets together by brushing one sheet at a time with butter and stacking on top of each other. Spread the beet mixture lengthwise near one side about 3 inches in width, leaving 1 inch on each end of phyllo. Fold the end into the mixture then begin to roll the phyllo up. Brush the top with the oil and repeat with remaining sheets.

Bake in a 375 degree oven for 30 minutes or until they begin to brown. Slice into 2 inch thick wedges.

For a Vegan version: It is possible to omit the goat cheese. I do recommend using crumbled tofu mixed with nutritional yeast and maple syrup or soy yogurt in place.