Recipes | Project Green Leaf



Asparagus with Lemon Vinaigrette
1 lb thin asparagus
1/4 cup Lemon Vinaigrette, recipe follows

1. Trim asparagus and have a large bowl of ice and cold water ready.
2. Cook asparagus just until tender, 3-4 minutes in boiling water.
3. Transfer to bowl of ice water to stop cooking.
4. Drain well and pat dry.
5. Gently toss with vinaigrette and salt and pepper to taste.

Lemon Vinaigrette
1-2 lemons
1/3 cup extra-virgin olive oil

1. Squeeze enough juice from the lemon(s) to measure 1/3 cup.
2. Combine lemon juice and salt and pepper to taste.
3. Whisk in oil in a slow stream.
**may be prepared 3 hours ahead and chilled, covered.  Bring it to room temperature prior to using.
Recipe courtesy of Gourmet Magazine via the

Grilled Asparagus Spears
1 lb fresh asparagus, trimmed and peeled
4 tablespoons olive oil
1 teaspoon salt

1. Preheat grill.
2. Place asparagus on a plat.  Drizzle oil over and turn until well coated.
3. Sprinkle with salt and turn again.
4. Grill for 5 minutes over hot grill.  Roll each spear 1/4 turn every minute.
5. Allow to brown in spots but do not char.
Recipe courtesy of Bob Blumer via the

Asparagus with Garlic and Sesame
1 bunch fresh asparagus
3 cloves garlic
1 tablespoon olive oil
A couple pinches of sesame seeds

1. Mince or press garlic and set aside.
2. Chop the bottom tips of the aspargus off.
3. Heat oil in a pan large enough for the asparagus to lay comfortably.
4. Toss in asparagus.
5. After 30 seconds, add garlic and sesame seeds.
6. Be careful not to overcook–take off the heat as soon as they begin to soften and serve immediately.
Recipe courtesy of Jonathon via


Lisa’s Navy Bean Soup 
2 tablespoons olive oil
1 medium onion, chopped
1 or 2 cloves garlic, chopped
1-15 oz can navy beans
1-15 oz can diced tomatoes
4 cups water
1 vegetable bouillon cube
¾ cup pasta (no more or pasta will take soup over)
¾ cup chopped greens (collards, turnips, kale-whatever you like)
Salt and pepper to taste
Parmesan cheese for garnish

1. Heat olive oil over medium heat. Sauté onions and garlic until onions are translucent. (Do not brown garlic because it will become bitter-make sure and use lower heat when sautéing).
2. Add beans, tomatoes, water and bouillon. Bring to a boil and add pasta. Reduce heat and simmer until pasta is almost done, or about 5 minutes.
3. Add greens and simmer about 5 more minutes. Garnish with parmesan cheese and serve.
Use box of chicken broth instead of water and vegetable bouillon.
Add diced ham when sautéing onions and garlic for Ham and Bean soup.

Simple Green Beans with Garlic and Lemon
1 lb green beans
3-4 cloves garlic, minced
½ lemon, freshly squeezed (or lime)
1 ½ tablespoon butter
Splash olive oil
Freshly ground black pepper

Steam green beans in a half-inch of boiling water, until color is bright but beans are crisp (roughly 3 minutes). Drain thoroughly. Heat butter and olive oil in a skillet. Add garlic and sauté for less than 1 minute. Add green beans. Season with salt and pepper. Cook until desired texture is achieved (approx. 2-5 minutes). Place in serving dish and squeeze lemon juice over green beans.

Vietnamese Green Beans with Crushed Garlic
1 tablespoon vegetable oil
1 onion, finely chopped
4 cloves garlic, finely chopped
3 large green chilies, seeded and thinly sliced
1 teaspoon ground coriander
½ teaspoon ground cumin
2 ripe tomatoes
1 tablespoon green beans, cut into pieces
½ teaspoon sugar
2 tablespoon fresh cilantro, chopped

1. Heat oil in a wok. Stir-fry the onion, garlic and green chilies stirring constantly for 2 minutes.
2. Add the coriander and cumin. Stir vigorously and add chopped tomatoes and beans. Stir and cover wok for 5 minutes. Remove the cover and add sugar and a little salt. Stir again for 1 minute. Add the cilantro. Stir for 30 seconds and transfer to a warm serving dish.


Broccoli with Garlic
16 oz broccoli florets
1 tablespoon butter
1 tablespoon roasted walnut oil (can substitute olive oil)
2 cloves garlic, finely minced
¼ cup finely chopped red onion
2 tablespoons lemon juice
½ teaspoon salt
Dash of black pepper

1. Steam the broccoli until just tender.
2. In a small saucepan, heat the butter and oil; add minced garlic, red onion and lemon juice. Cook until just tender. Toss with the broccoli, salt and pepper. Serves 4.
Recipe courtesy of Diane Rattray via


Jan’s Cabbage and Apple Delight
½ a red cabbage – grated
2 apples diced
½ an onion
1 teaspoon red pepper flakes
1 cup fresh cilantro (or parsley)
¼ cup lime juice
olive oil

In a frying pan sauté onion, cabbage and apples in olive oil until tender. Add red pepper flakes mid way through cooking the above ingredients.  Just before removing from the heat add fresh cilantro and lime juice and simmer for a few minutes.  Cooking time 20- 30 minutes.
Recipe courtesy of Jan Smith- Moon Creek Farms


Carrot Vichyssoise
Use a blender, not a food processor to purée this soup or it will become gummy.
3  large leeks (1 ½ pounds), white and light-green parts trimmed
1  medium clove garlic, minced
4  small Yukon Gold potatoes (1½ pounds), peeled
5  carrots, peeled
2 ½  cups chicken stock
1 ½  teaspoons salt
1/8  teaspoon; black pepper
2  cups milk, whole is best
Cooking spray

1. Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
2. Spray bottom of small stockpot with oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.
3. Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into ¼-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and purée in blender until smooth. Let stand until cool; refrigerate until cold.
4. Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; add carrots and potatoes to puréed soup. Serves 6.

Curly Carrot Salad 
Soaking the carrot strips in ice water makes them curly and especially crunchy.
This was my favorite to make as a child
3  medium carrots
1  small head romaine lettuce
¾  cup (3 ounces) feta cheese, crumbled
½  cup snipped fresh dill, loosely packed
½  teaspoon salt
¼  teaspoon black pepper
Juice of 1 lemon
2  tablespoons olive oil

1. Peel carrots, and cut them into 3-inch lengths. Using a sturdy vegetable peeler, slice carrots into very thin, translucent strips. Place strips in ice-water bath, and let stand until curly, about 20 minutes.
2. Slice romaine head into ¼-inch-wide pieces.
3. Combine carrot strips, romaine, half of the cheese, dill, salt, and pepper in a large bowl. Drizzle lemon juice and olive oil over the salad, and toss to combine.
4. Divide among four serving plates. Top with remaining feta cheese. Serves 4.


Cauliflower Sauté 
1  teaspoon cumin seeds
1  tablespoon vegetable oil
1  teaspoon mustard seeds
1  large jalapeño, seeds removed, minced, plus 1 small jalapeño or green chile pepper, thinly sliced, for garnish
10  ounces cauliflower florets, cut into 1/4-inch slices
¼  cup chopped fresh cilantro, plus leaves for garnish
1  tablespoon freshly squeezed lemon juice
Salt and black pepper

1. Toast cumin seeds in a small, dry skillet over medium-low heat until aromatic, about 2 minutes, shaking pan to avoid burning. Set aside.
2. Heat oil in a large sauté pan over medium-low heat. When oil is hot, add mustard and cumin seeds; after a few seconds seeds will pop. Immediately add chiles and sliced cauliflower; sauté, stirring often to keep from burning, until just tender and golden brown around the edges, about 8 minutes. The cauliflower should be al dente, tender but with some texture, not soft.
3. Stir in chopped cilantro just before removing mixture from pan. Drizzle with lemon juice; season with salt and pepper. Garnish with chile slices and cilantro leaves. Makes 4 servings.


Maust Khiar (Yogurt with Cucumbers)
4 cucumbers
¼ cup chopped fresh mint
24 oz plain yogurt
Salt and freshly ground pepper to taste

1. Peel the cucumbers and cut into small cubes. Combine cucumbers, mint, yogurt, and salt and pepper. Mix and chill exactly two hours (the flavors reach their peak at this time).
2. Drain off excess water and the remaining yogurt. Stir the mixture and chill briefly.
This recipe is delicious as a side dish with spicy food (blackened fish) or as a sauce with grilled chicken, beef or vegetarian pita sandwiches. Makes 6 to 8 servings.

Cold Cucumber Mint Soup
4 cucumbers; peeled, seeded, and chopped plus 1 cup peeled, seeded and finely diced
1 cup plain yogurt
2/3 cup sour cream
½ teaspoon English-style dry mustard, to taste
¼ cup chopped fresh mint leaves
Cucumber slices and mint springs for garnish

In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper. Transfer to a bowl. Cover and chill soup at least 6 hours or overnight. When ready to serve, stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint springs. Yields 4 1/2 cups.

Cucumber Salad
¾ cup sour cream
1 teaspoon chopped onion or chive
½ teaspoon salt
Freshly ground pepper to taste
2 tablespoon vinegar
2 medium cucumbers, pared and thinly sliced
Lettuce or other greens

1. Mix the sour cream, onion, salt, pepper, and vinegar. Add the cucumbers and toss lightly.
2. Serve on lettuce or other greens with a garnish of paprika or serve without greens as an accompaniment to fish. Makes 6 servings.


Baked Eggplant with Feta Cheese
1 large eggplant (or 2 medium)
olive oil
½ cup feta cheese
¼ cup finely chopped and packed fresh basil

Heat broiler or grill. Cut eggplant into ½ – inch slices. Brush slices with olive oil and grill or broil until lightly browned on one side. Arrange on oiled baking sheet. Sprinkle cheese over slices. Bake in 350° oven 10 minutes or until cheese is bubbly and eggplant is soft. Sprinkle basil over eggplant and serve hot. Makes 4-6 servings.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.

Couscous Stuffed Eggplant
½  head garlic
4  small eggplants
2 to 3  tablespoons olive oil
1  medium onion, peeled and finely chopped
1  red bell pepper, cored, seeded, and cut into 1/4-inch dice
1  teaspoon salt
½  teaspoon black pepper
¾  cup uncooked couscous
¼  cup low-fat ricotta cheese
¼  cup roughly chopped fresh parsley, plus more for garnish
½  pound cherry tomatoes, cut into eigths

1. Heat oven to 400°. Wrap garlic in aluminum foil. Cook until cloves are soft, 20 to 30 minutes. Let cool, and squeeze the soft garlic from the cloves; set aside.
2. Cut 3 eggplant in half lengthwise, and place the 6 halves cut sides up on a cutting board. Using a paring knife, cut around the perimeters, leaving a 1/3-inch-wide border and being careful not to cut through skin. Cutting down through flesh, cut lengthwise into ¼-inch-wide strips. Using a small spoon, scoop out the strips, keeping skin intact. Cut strips into ¼-inch dice. Set both the diced eggplant and shells aside. Cut the remaining eggplant, skin on, into ¼-inch dice. Set aside.
3. In a large skillet set over medium heat, warm 2 tablespoons olive oil. Add onion, and cook, stirring occasionally, until soft and slightly browned, 4 to 6 minutes. Add all diced eggplant, bell pepper, ½ teaspoon salt, and ¼ teaspoon black pepper. Cover; cook, stirring occasionally, until browned, 6 to 8 minutes. If mixture starts to become dry, add the additional tablespoon olive oil. Set aside.
4. Place couscous in a medium heat-proof bowl. Pour 1 cup boiling water over couscous. Cover with a clean kitchen towel, and let sit until slightly cooled, 10 to 15 minutes. Fluff with a fork. Add ricotta, parsley, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Add the reserved eggplant mixture, the roasted garlic, and cherry tomatoes. Stir to combine.
5. Fill each reserved eggplant shell with couscous mixture. Cover with aluminum foil. Bake until warm throughout and shell has softened, 20 to 25 minutes. Remove foil, and continue cooking until tops are toasty brown, about 20 minutes. Remove from oven. Sprinkle with parsley, and serve. Serves 6.

Thai Eggplant Dip
2 eggplants, medium
3-4 garlic cloves
1 tablespoon ginger, minced
2 tablespoons soy sauce
2 tablespoons rice Vinegar
1 tablespoon sesame oil
1 tablespoon fresh cilantro, minced
½ teaspoon crushed red pepper flakes
Salt to taste
Pita bread

Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook at 350° until very soft, about 1 hour. When cool enough to handle, remove skin. Whit the motor running on a food processor, add garlic and ginger to mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles. Makes about 2 ½ cups.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.


Easy Greens 
1-2 tablespoons olive oil
½ medium onion, chopped
1 or 2 cloves garlic, chopped
1 big bunch of your favorite greens, chopped (spinach, collards, turnips, kale, chard, etc…)
about ½ to ¾ cup vegetable or chicken broth
Salt and pepper to taste

1. Heat olive oil over medium heat. Sauté onions and garlic until onions are translucent.
2. Add greens and cook just until wilted.
3. Add broth and cook a few minutes more. Salt and pepper to taste and serve.

Cider Braised Greens
1 tablespoon diced Spanish onion
2 cups apple cider
1 cup chicken stock
Kosher salt
8 stalks Swiss chard, leaves roughly chopped and stems diced
5 stalks kale, leaves roughly chopped and stems discarded

1. Combine onion, cider, chicken stock, and salt in a large pot–bring to a boil.
2. Reduce heat to medium and add the chard and kale.  Cover.
3. Simmer for 10 minutes, making sure to stir often and check for tenderness.
4. Cook until fully tender–approximately 4 more minutes.
Recipe courtesy of the

Braised Mustard Greens
4 slices bacon, chopped
3 bunches mustard greens, trimmed and chopped
2 tablespoons white vinegar
2 teaspoons sugar
Coarse salt
2 cups chicken broth

1. Brown bacon in a large skillet over medium high heat.
2. Add chopped greens in batches–waiting for them to wilt before adding more.
3. When all of the greens are in the pan, add vinegar and cook for 1 minute.
4. Season with sugar and  salt.  Add chicken broth to pan and cover.
5. Reduce heat to medium low and simmer 15-20 minutes.
Recipe courtesy of the


Red Pepper Salsa
1 cup red peppers, chopped
1/3 cup pitted black olives, chopped
(brine-cured is best)
1/3 cup parmesan cheese, grated
2 tablespoons olive oil
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped (or ¼ t dried)
Salt & Pepper to Taste

Combine all ingredients; let stand 30 minutes. Great with grilled fish. Makes 6-8 servings.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.

Sweet Peppers Soup
2 cup onion, chopped
1 tablespoon butter, or vegetable oil
6 cups red & green bell peppers
2 cups water or vegetable stock
1 cup sour cream
1/3 cup fresh dill, chopped
2 tablespoons fresh lemon juice
Salt & pepper
Seasoned croutons (optional)

Cook onions in covered pot over medium heat in butter or oil until barley softened, about 3-4 minutes. Add peppers, cover and cook until just soft, stirring occasionally. Blend with water or stock, sour cream, dill, and lemon juice in food processor or blender. (Don’t over-process; small pieces of peppers should remain). Return soup to pot and gently reheat, adding salt and pepper to taste. Serve topped with croutons, if desired. Makes 4-6 servings.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.


Potato Salad with Olives, Green Beans, and Red Onion

1/8 cup olive oil
¼ cup white wine vinegar
2 tablespoons minced shallots
4 anchovies, minced
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh majoram
8 oz green beans, trimmed
8 oz yellow wax beans, trimmed
2 lbs. Yukon Gold potatoes, unpeeled, cut into ½ inch cubes
½ cup chopped red onion
½ cup green olives, pitted, halved
½ cup Niçois olives*, pitted, halved (or green olives)
¼ cup capers

1. Mix olive oil, white wine vinegar, minced shallots, and minced anchovies in medium glass bowl. Whisk in 1 teaspoon each of parsley, basil, and majoram. Season dressing to taste with salt and pepper.
2. Cook all beans in large saucepan of boiling, salted water until crisp tender, about 5 minutes. Drain and rinse under cold water. Pat dry. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate. Let the beans stand 2 hours at room temperature before continuing if prepared ahead).
3. Steam potatoes until just tender, about 12 minutes. Transfer to a large bowl.
4. Heat dressing in microwave just until warm, about 30 seconds. Pour half of warm dressing over potatoes and toss to coat. Mound potatoes in center of platter.
5. Toss beans and remaining dressing in same bowl. Arrange beans around potatoes. Sprinkle with onion, all olives, capers and remaining herbs. Serve warm or at room temperature. Makes 10 servings.

* small brine-cured black olives available at Italian markets, specialty food stores and some supermarkets.

Sweet Potatoes with Apples
3 medium apples
1/4 cup orange juice or fresh lemon juice
6 medium cooked sweet potatoes, peeled and sliced in ¼ to ½ -inch slices
½ cup butter
½ cup brown sugar, packed
1/8 teaspoon nutmeg

Peel and slice apples into a bowl; add juice. Butter a 1 ½ to 2 quart baking dish; alternate sliced potatoes and apples until dish is full. Mix the sugar, butter and nutmeg together. Sprinkle sugar mixture evenly over the apples and sweet potatoes. Bake at 400° for 30 to 40 minutes, or until browned. Serves 4 to 6.
Recipe courtesy Diana Rattray via


Montros’ Squash Soup Island Style
6  medium scallions trimmed
6  whole sprigs thyme
1  medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
3  cups chicken stock
1  small Scotch-bonnet chile
Salt and freshly ground black pepper

1. Tie scallions and thyme together with a piece of kitchen twine. Place squash, stock, Scotch bonnet, and scallion bundle in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook until squash is extremely tender, 15 to 20 minutes.
2. Remove scallion bundle and Scotch bonnet, and discard. Purée soup. For a very silky soup, pass through a sieve. Season with salt and pepper, and serve.  Serves 4.

Spaghetti Squash with Herbs
1  seven-pound spaghetti squash, cut in half lengthwise and seeded
6  tablespoons unsalted butter, cut into tablespoons
3  tablespoons finely chopped fresh chives, thyme, or parsley
Salt and freshly ground black pepper

1.  Heat oven to 350°. Place squash halves cut side down in a large roasting pan. Add 1 cup water; cover with aluminum foil. Bake until translucent and flesh pulls away from skin, about 50 minutes. Let cool 5 minutes.
2.  Using a fork, separate flesh into strands. Discard skins. In a large bowl, toss together squash, butter, and herbs. Season with salt and pepper. Serves 10 to 12.

Winter Squash Soup
4 acorn squash
1 tablespoon olive oil
1 medium onion, chopped
1 or 2 cloves garlic, chopped
½ cup bread crumbs
1 cup vegetable or chicken broth
4 thumb size slices of Monterey jack cheese
About ½ cup of half and half

1. Heat oven to 350º. Cut lids off squash (just like a jack-o-lantern) and discard seeds. Cut a small slice off bottom of squash to make them able to sit up straight. Place squash in ramekins or large muffin pan. Remove flesh from inside of squash but keep about ½ inch on sides of squash to keep it from collapsing during cooking time.
2. Heat olive oil over medium heat and sauté squash, onions and garlic until squash and onions are tender. Sprinkle bread crumbs on squash, onions and garlic and cook a couple more minutes.
3.Refill squashes with equal amounts of cooked squash mixture. Pour broth into squashes just to cover the mixture. Place one slice of Monterey jack cheese into each squash.
4.Replace lids and bake in 350º oven for 1 hour. Remove from oven and remove lids. Pour half and half into squashes and stir. Replace lids and serve immediately.

Summer Squash Soup
8-10 yellow squash, chopped
1 medium onion, chopped
1 or 2 cloves garlic, chopped
Water, vegetable or chicken broth, enough to cover squash
Half and half
Salt and pepper to taste

Put squash, onion, and garlic in large soup pot. Add water or broth, enough to cover squash. Bring to a boil. Reduce heat and simmer for about 10 minutes or until squash and onions are tender. Remove from heat and cool. Add just enough half and half to make it creamy. Salt and pepper to taste and serve hot or cold.

After soup cools, blend in blender then add half and half to make a smooth soup
Soup is great served hot or cold
This is a great soup to play with, add ingredients at will!

Chocolate Zucchini Cake
¾ cup oil
1 ¼ cup sugar
2 eggs
1 teaspoon vanilla
2 cups zucchini, grated
½ cup buttermilk
3 tablespoons coco powder
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon cloves
2 ½ cups flour
Small bag of chocolate chips

Heat oven to 350°; grease a 9-by-13 inch pan. Mix all ingredients and bake 30-35 minutes. Makes 16 servings.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.

Spaghetti with Zucchini and Lemon
1 lbs. Spaghetti
1 tablespoon olive oil
4 cloves garlic, minced
6-8 small zucchini, sliced
Salt & pepper
Juice of 1 Lemon
6 large fresh basil leaves, cut into thin strips
1-2 cups grated pecorino cheese

Bring a large covered pot of water to a rapid boil. Add pasta, stir briefly, cover the pot until the water boils again. Uncover the pot. While pasta cooks, heat olive oil in a large, heavy, nonreactive skillet. Add garlic and zucchini; sauté on medium heat until zucchini begins to brown. Sprinkle with salt & pepper. Add lemon juice and basil, stir, and remove from heat. The zucchini should be done just before the pasta is ready. When the pasta is al dente, drain and toss in large, warm serving bowl with about 1-cup o the cheese. Top with zucchini and serve immediately. Add more cheese at the table if desired. Makes 4-6 servings.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.

Zucchini Squares
5 eggs, beaten
4 cups zucchini, grated
2 cups mozzarella Cheese
½ cup flour
¼ teasspoons baking powder
½ cup onion, chopped
½ cup freshly grated parmesan cheese
2 tablespoon oil

Heat oven to 350°. Oil a 9-by-13 inch baking pan. Combine eggs, zucchini, and cheese in a large bowl. Mix in remaining ingredients and pour into baking pan. Bake until knife comes out clean when inserted in the center, about 40 minutes. Cool. Cut into 2 – inch squares. Refrigerate until serving time. Serve hot or cold. Makes 24 two-inch squares.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.


Sungold Summer Pasta
(by Tim Johnston & Susan Andreatta)
4-5 cups Sungold cherry tomatoes (or any other sweet variety)
½ cup plus 2 Tbls extra virgin olive oil
2 Tbls red wine vinegar
¼ cup fresh basil leaves, sliced in thin strips
1 medium onion, chopped
2 cloves garlic, chopped or crushed
1 cup fresh or frozen peas
3 oz feta cheese, crumbled
12 oz uncooked linguine

Cut tomatoes in half and marinate in a bowl with ½ cup olive oil, vinegar, and basil. Toss occasionally while preparing other ingredients. Sauté onions and garlic in remaining 2 Tbls olive oil. Cook peas for 1-2 minutes in 2 cups boiling water and drain. Cook linguine in boiling water (salted or not, as preferred) to desired softness (al dente takes about 7 minutes). Drain linguine and return to cooking pot. Add tomatoes and marinade, peas, onion, garlic, and feta cheese and toss together. Turn into a bowl and serve with freshly grated parmesan cheese and a chilled white wine. The dish will be warm rather than hot, the tomatoes heated through but not cooked. Makes 4 servings.

This quick and easy pasta dish is a great way to use up cherry tomatoes at the end of a dry growing season, when some of them are likely to be split and may not be attractive enough to serve in a salad, but it is delicious at any time. All quantities can be varied to suit your individual taste (don’t add too much vinegar or it will overpower the taste of the vegetables).

Tomato Cucumber Salad Platter
6 tomatoes
2 tablespoons finely chopped fresh basil
3 tablespoons finely chopped parsley
6 tablespoons finely chopped onion
6 cucumbers
1/3 cup wine or tarragon vinegar
2/3 cup olive oil
1 teaspoon salt
1 teaspoon sugar
3 tablespoons capers
Fresh snipped dill or lemon basil

1. Clean tomatoes and cut into halves. Combine basil, parsley, and onion. Sprinkle with tomato halves. Chill.
2. Peel cucumbers and slice. Combine vinegar, olive oil, salt, and sugar. Pour over cucumber slices. Chill.
3. To serve, drain cucumber slices. Arrange in center of platter, sprinkle with capers and fresh dill or lemon basil. Arrange tomato halves around the edge. Makes 6 servings.


Smoky Turnip Soup
2 lbs. small white turnips, peeled & quartered
1 medium onion, chopped
1 medium carrot, peeled & quartered
3 tablespoon butter
8 cups vegetable stock
2 tablespoons fresh parsley, chopped
1 cups brown rice
2 tablespoons liquid-smoke seasoning
Salt & pepper
½ cups freshly grated parmesan cheese

Place turnips, onion and carrot in a large soup pot and sauté in butter. Add stock and parsley, and simmer for about 15 minutes. Add rice and liquid smoke, and cook another 20 minutes, or util turnips and rice are cooked and tender. Add salt and pepper to taste. Serve in soup bowls and sprinkle with Parmesan. Makes 6 servings.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.

White Turnip Soup
6  tablespoons unsalted butter
2  leeks, white part only, chopped
1  pound potatoes, peeled and diced
1 ½   pounds white turnips, peeled and diced
2  tablespoons all-purpose flour
3  quarts Chicken Stock
Salt and black pepper
½   cup heavy cream
4  large egg yolks

1. Melt 4 tablespoons butter in a large pot over medium heat. Add leeks, and cook until soft, about 5 minutes. Add potatoes and turnips, stirring to combine. Cover, and cook for about 10 minutes. Sprinkle flour over vegetables, stir to cover evenly, and cook for 1 minute. Add stock, season with salt and pepper to taste, and simmer until vegetables are tender, about 20 to 30 minutes.
2. With a slotted spoon, remove vegetables from pot, and place them in a food mill. Purée vegetables, and return them to pot. In a small mixing bowl, whisk together heavy cream and yolks. Temper egg mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup mixture to soup pot, and stir to combine. Makes 8 servings.