1 bunch beets with greens
3-4 apples, diced, preferably a tart variety  
Olive oil 
Balsamic Vinegar 
Salt 
 
 
 
 
 
 

Decide from the beginning if you want to use the beet greens or not. If the greens will be used, boil or steam until tender, 15 minutes, set aside. Steam or boil roots separately until tender. Remove beets from heat and allow to cool. Remove skin by running under cold water. Coarsely chop greens and place in bowl. Slice beets and add to greens. Add diced apples. Drizzle with balsamic vinegar, olive oil and salt to taste. Toss and serve.
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Fresh Spinach
Olive oil  
Soy sauce 
Toasted Sesame Oil - use sparingly as a little goes a long way. 
Herbed or wine vinegar 
Fresh garlic, coarsely chopped, at least 2 cloves 
 
 
 
 
 

In a large skillet, add olive oil, soy sauce, toasted sesame oil and chopped garlic. Stir fry garlic for a minute stirring to combine the ingredients. Remove from heat and add fresh spinach. Toss to coat with warm dressing. Add salt to taste and fresh ground pepper. The spinach is amazing and the garlic pieces infused with the soy and toasted sesame oil quite tasty. Make sure you serve spinach with lots of sauteed garlic pieces.

 

2 cup well-shaken buttermilk
2 tablespoons sour cream (or plain yogurt) 
1 tablespoon mayonnaise 
1/2 teaspoon minced garlic, mashed to a paste with 1/4 teaspoon salt 
1/4 teaspoon dry mustard, or to taste 
Salt & Pepper to taste 
 
 
 
 
 

Combine all ingredients well. If you like a thicker dressing, use less buttermilk and/or more sour cream or mayonnaise.

Hint: For more flavor, add seasoning of choice, diced green onions, bacon bits, fresh or dried dill. 

Fresh Basil - 1 1/2 c
Fresh Garlic - 3 - 4 cloves (more or less if you choose)  
Olive Oil - 1/4 cup  
Fresh Grated Parmesan - 1/4 cup  
 
 
 
 
 
 
 

Blend basil, garlic and olive oil until you have a smooth mixture. Adjust ingredients as needed for consistency and flavor. Stir in Parmesan cheese. Use immediately or freeze in covered ice cube trays.
Every year, I make a batch of basil pesto. I make enough to fill two ice cube trays, cover them, and freeze for use over the winter. The basil retains its beautiful color, aroma, and flavor when frozen. This is not difficult or too gourmet. It's throwing the ingredients into a food processor or blender, hitting the button, and that's about it. As with any wonderful food, it pays to start with good ingredients. This is a really basic recipe without pine nuts. You can add them or walnuts but even without the nuts, you will get the wonderful basil flavor.
Serving Suggestions: Try adding a frozen pesto cube to drained warm pasta. It coats the noodles so they don't stick and gives wonderful flavor. Spread fresh pesto on pizza dough before adding other toppings.  

One bunch of beets with greens
2 T chopped green onions 
Olive oil 
Fresh Parsley - chopped 
Salt and fresh ground pepper 
 
 
 
 
 
 

Cut stems and leaves 1" above the beet crowns and put leaves aside. Wash beets and steam until tender and peel if desired. Set aside. Peeling may not be necessary with small young beets. Cut leaves and stems into 1/2" slices. Saute chopped green onions in olive oil until tender (about 2 minutes) Add beet greens. Saute another 2-3 minutes just until greens are wilted. Season with salt and pepper and serve with warm steamed beets. Sprinkle with fresh parsley.

Variation: Serve beets and greens with a drizzle of Balsamic Vinegar.  

Eggplant
Eggs 
Flour 
Cornmeal or Bread Crumbs 
Seasoning of your choice: garlic powder, Italian seasoning, curry powder, etc.  
Vegetable oil - canola, peanut, olive 
Chopped tomatoes tossed with olive oil, fresh basil or pesto, and chopped garlic 
 
 
 
 

Wash and slice eggplant in quarter inch slices. The Fairytale eggplant can be sliced lengthwise or crosswise in small circles. If sliced lengthwise, you may have to peel the skin so breading will stick. Place flour in a shallow dish or plate. Crack eggs into a shallow dish and whisk together. Place bread crumbs or cornmeal and any seasoning you would like in a third shallow dish. Dip eggplant slices in flour, then egg, then bread crumbs or corn meal. Fry eggplant on the stove in just a bit of vegetable oil so the slices don't stick. Brown on each side. Keep warm in oven until all slices are prepared. Serve with chopped tomato blend, fresh grated parmesan cheese, and a sprinkle of salt if you like.
This is a simple appetizer or vegetable side. Vary the flavor by adding different spices or herbs to the final bread crumb or cornmeal coating.
 

Tomatoes - One quart. We like our 'Juliet' tomatoes but the red slicing tomatoes work just fine.
Onion - 1/2 medium, chopped fine 
Peppers - raw, chopped fine. OR, roast on the grill or oven until skin is charred. Remove skin and chop fine.  
Garlic - Four cloves garlic pressed 
Cilantro - an absolute must for authentic tasting salsa 
Cumin to taste 
Salt to taste 
Lemon or Lime Juice - 1/2 Tb 
 
 
 

Core tomatoes then cut in half. Squeeze the seed pockets out of tomatoes and discard. Pulse tomato halves in blender or food processor until broken into chunks. Or chop fine by hand. Combine all ingredients in mixing bowl. Taste for seasoning and adjust if necessary. Let sit overnight for best flavor or eat immediately.

 

1 tablespoon finely chopped peeled fresh ginger
1/4 cup coarsely chopped green onion  
1/4 cup natural peanut butter 
1/2 cup rice-wine vinegar 
3 tablespoons soy sauce 
3 tablespoons packed dark-brown sugar 
1/4 cup canola oil 
 
 
 
 

Blend ginger, green onion, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside. Place cabbage, radishes, green onions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.
The peanut dressing can be made ahead and refrigerated in an airtight container up to four days; bring it to room temperature before using. You can let this slaw stand for up to one hour after dressing it; if you do so, stir in the peanuts and red radishes just before serving so they stay crunchy.
 

1 lb ground pork
10 garlic cloves, crushed 
1/2 tsp ground pepper 
1 T fish sauce 
1/2 T sugar 
1/2 lb greens: swiss chard, kale, spinach work well 
6 cups chicken stock 
Cilantro, chopped 
 
 
 

Combine ground pork with garlic, pepper, fish sauce, and sugar in a small mixing bowl. Mix by hand until well blended. Set aside. Chop greens into large but bite size pieces. Set aside. Pour chicken stock into soup pot and set over high heat. Bring to a low boil. Using a spoon, gather up scoops of the pork mixture and drop them one by one into broth. Bring the soup back to a slow simmer. Stir in greens and turn off heat. Allow greens to wilt in soup. Ladle into bowls and garnish with fresh cilantro.
Recipe inspired by "True Thai" by Victor Sodsook This is one of our favorite soups. Very few ingredients so each one is important to make the soup complete. Fish sauce can be found at a natural grocery.
 

1-16 oz. can chickpeas (also called Garbanzo beans)
1 pint 'Sungold' cherry tomatoes, sliced in half 
2 red slicing tomatoes, diced 
1 medium zucchini, diced 
2 T Olive Oil 
2 T Vinegar - use a good red wine vinegar or herbal vinegar for best flavor 
 
 
 
 
 

In a mixing bowl, whisk together olive oil, vinegar, Dijon mustard, dash of salt and pepper. Drain chickpeas and rinse. Add to bowl. Add sliced 'Sungold' tomatoes and sliced red tomatoes. Toss with dressing. Set aside. Saute diced zucchini in a bit of olive oil just until tender. Add straight to bowl with tomatoes and chickpeas. Toss and serve.
I saw this recipe on 'Everyday Food' - a PBS cooking show. I made a couple substitutions and it turned out great. Many variations can make this salad very tasty.
Variations: So Many! Try diced cucumber, red onion, or crumbled feta cheese in this salad. In the original recipe, broccoli was steamed and added to the chickpeas and tomatoes instead of zucchini. Yum!