Recipe index

-Roasted Tomatoes
-Cook a Squash
-Vegetable Batter

Main Dishes
-Zucchini Slice
-Zucchini Slice
-Zucchini Roulade
-Baked Zucchini
-Zucchini Bake
-Leek & Corn Stuffed Peppers
-Stuffed Peppers with Barley
-Bulgur Stuffed Peppers
-Mushroom Tofu Pecan Stuffed Squash
-Butternut Squash with Wild Rice Stuffing
-Chiles Relleños
-Greek Spinach
-Grilled Veggie Pita Sandwiches
-Roast Pepper Rolls
-Roasted Vegetable Cassoulet
-Thai Veggie Brochettes with Sesame Amaranth
-Veggies with Polenta

Side Dishes
-Artichokes & Sauce
-Citrus Asparagus
-Asparagus & Roasted Tomatoes
-Asparagus & Pine Nuts
-Spargel Almondine
-Asparation with Garlic
-Bok Choy with Garlic
-Braised Greens
-Broccoli Stems
-Sesame Broccoli
-Carrots & Hijiki
-Honey Basil Carrots
-Cauliflower Mornay
-Cauliflower with Green Olives
-Roasted Cauliflower
-Green Bean Saute
-Corn Pudding
-Scalloped Tomatoes
-Baked Breaded Tomatoes
-Tomato Broil
-Sicilian Roasted Peppers
-Mrs. Torti's Zucchini
-Crispy Baked Butternut
-Squash Casserole

Vegetable Recipes

Roasted Tomatoes

  • Tomatoes
  • Olive oil
  • Basil
  • Garlic (grated)

Core and slice tomatoes into wedges. Toss with olive oil, basil, and grated garlic. Spread in a glass baking dish skin side up. Roast for 20-25 minutes at 425 degrees. These are good by themselves or in pasta dishes!

How to Cook a Squash

For cooking a squash (utternut, buttercup, or acorn), all you need to do is cut it in half lengthwise, scoop out the seeds and gooey stuff and place it cut side down in a baking pan. Pour about a half inch of water into the pan and bake at 350 for about 45 minutes. Poke it. If it feels mostly done, you can turn it right side up and fill it with whatever you're stuffing in it and continue to bake for at least another 15 minutes, maybe up to a half hour.

You can do the same thing in the microwave. Cut in half, scoop, cut side down, don't need the water. Wave for 15 minutes. Poke. Stuff, if desired. Wave for another 10 to 15 minutes.

Vegetable Batter

  • 1 egg
  • 1/4 C. olive oil
  • salt
  • pepper
  • pinch of chile flakes
  • 2 or 3 cloves garlic, pressed
  • 1 C. water
  • 1/2 C. semolina
  • 1 Tbsp. garbanzo flour (if available)
  • vegetable slices

Mix egg, olive oil, salt, pepper, chile flakes, garlic, and water. Add semolina and garbanzo flour (if available). Dip vegetable slices in batter and arrange on oiled cookie sheet. Bake in 325 F oven approximately 8 minutes or until done.

Batter is best if made the day before using.

Main Dish Vegetables

Zucchini Slice

Zucchini Slice

Zucchini Roulade

Baked Zucchini

  • Zucchini
  • Garlic, chopped
  • Onions, sliced thin
  • Olive oil
  • Tomatoes, diced
  • Oregano
  • Parmesan cheese

Slice zucchini in half, cover with garlic, a layer of onions, and drizzle with olive oil. Bake 30 min at 350 F in a covered roaster. Top with tomatoes, oregano, and parmesan. Bake another 15 min with lid removed.

Zucchini Bake

  • 3/4 c. low-fat cottage cheese
  • 3/4 c. cheddar cheese, shredded (about 2 oz.)
  • 2 eggs
  • 1/2 tsp. dried thyme and oregano
  • Salt & pepper to taste
  • 1/2 lb. zucchini, sliced 1/8 inch thick
  • 1/2 lb. yellow summer squash, sliced 1/8 inch thick
  • 1 tomato, thinly sliced
  • 1/4 c. bread crumbs
  • 1/2 tbsp. butter

Preheat oven to 350 degrees.

In bowl, combine cottage cheese, 1/2 cup cheddar, eggs, basil or oregano, and salt and pepper. Spoon into greased shallow baking dish. Arrange zucchini, summer squash, and tomato in alternating overlapping fashion to cover egg mixture. Bake, uncovered, 15 minutes. Sprinkle remaining cheddar and bread crumbs on top and dot with butter. Bake 15 minutes more to brown. Let sit about 10 minutes before cutting.

Leek and Corn Stuffed Peppers

Makes 8 to 10 servings

  • 10 medium green or red bell peppers, or a combination
  • 2 Tbsp. olive oil
  • 4 large leeks, white and palest green parts only, chopped and well rinsed
  • 2 Tbsp. minced shallot
  • 2 cloves garlic, minced
  • 4 C. cooked corn kernels, preferably fresh
  • 1/4 C. fine bread crumbs
  • 1/4 C. minced fresh parsley
  • 1 tsp. dried summer savory
  • 1 tsp. ground coriander
  • salt and freshly ground pepper to taste
  • wheat germ for topping
  • paprika for topping

Preheat the oven to 350 F.

Carefully cut away the top stems of the peppers and remove the seeds. Cut a very thin slice from the bottoms so that the peppers can stand. Arrange, standing snugly against one another for support, in one or two very deep casserole dishes or a roasting pan.
Heat the oil with two tablespoons of water in a large skillet. Add the leeks, shallots, and garlic. Sauté over medium heat, covered, lifting the lid to stir occasionally, until the leeks are tender. Stir in the remaining ingredients except the toppings. Cook, stirring, another 5 minutes.

Distribute the stuffing among the peppers. Top each with a sprinkling of wheat germ, followed by a dusting of paprika. Cover the casserole or roasting pan and bake for 40 to 50 minutes, or until the peppers are tender but still firm enough to stand. Arrange in a circle on a large platter surrounding the Wild Rice Pilaf with Apples and Pecans. Serve at once.

Stuffed Bell Peppers with Barley and Sage

Yield: 4 servings
From Natural Health July/August 1999

  • 4 large bell peppers
  • 2 tsp. olive oil
  • 1 medium red onion, chopped
  • 1 yellow bell pepper, cored, seeded, and diced
  • 2 tsp. dried sage
  • 2 C. vegetable broth
  • 3/4 C. uncooked pearl barley
  • salt and pepper
  1. Preheat oven to 350 F.
  2. Trim a 1/4" slice from the top of each red pepper. Scoop out and discard seeds and membranes from each pepper. Place hollowed-out peppers as well as pepper tops on foil lined baking sheet and set aside.
  3. Heat oil in large saucepan over medium heat. Add onion and yellow pepper and sauté until soft, about 5 min. Add sage and stir to coat veggies. Add broth, bring to boil, add barley and return to boil. Reduce heat and simmer, uncovered, until liquid is absorbed and barley is tender, 25-30 min. Add salt and pepper to taste.
  4. Spoon barley mixture into each pepper. Bake until peppers are tender but haven't started to lose their shape, 30-35 min. Serve hot or warm, using baked pepper tops as garnish.

Note: Barley mixture can also be stuffed into acorn squash or butternut squash. Increase baking time to about 1 hour.

Stuffed Peppers with Bulgur, Walnut, and Lemon

From Natural Health, July 2001
Yield: 4 servings

  • 1 1/4 C. fine bulgur
  • 3 Tbsp. olive oil
  • 2 Tbsp. lemon juice
  • 1/2 C. vegetable broth
  • 1/2 C. walnuts, toasted
  • 3 Tbsp. minced fresh parsley leaves
  • 1 tsp ground cumin
  • salt & pepper
  • 4 large red bell peppers
  • nonstick cooking spray
  1. Place bulgur in large bowl and cover with hot water. Soak until softened, about 20 min. Drain. Combine with oil, lemon juice, broth, walnuts, parsley, cumin and salt & pepper.
  2. Preheat oven to 400 F.
  3. Cut off and discard a 1/2" slice from the top of each pepper. Scrape out seeds and white pith.
  4. Coat baking dish with cooking spray. Divide stuff among peppers. Place upright in dish. Cover dish with foil.
  5. Bake until peppers are tender, about 40 min. Remove dish from oven, remove foil, and let peppers stand about 5 min. Can serve hot, warm or at room temperature.

Butternut Squash with Whole Wheat, Wild Rice and Onion Stuffing

Yield: 8 servings

  • 4 medium-small butternut squashes (about 1 lb. each)
  • 2 C. water
  • 3/4 C. raw wild rice, rinsed
  • 3 Tbs. margarine, divided
  • 1 heaping C. chopped red onion
  • 1 clove garlic, minced
  • 2 1/2 C. firmly packed torn whole wheat bread
  • 1 Tbs. sesame seeds
  • 1/2 tsp. each: dried sage, dried thyme
  • 1 tsp. seasoned salt, or to taste
  • 1 C. fresh orange juice

Preheat the oven to 375 F.

Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.

In the meantime, bring the water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.

Heat 2 tablespoons of the margarine in a skillet. Add the onion and garlic and sauté until the onion is limp and golden. In a mixing bowl, combine the cooked wild rice with the sautéed onion
and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover. Before serving, place the squashes in a preheated 350 degree oven. Bake for 20 minutes, or until well heated through.

Mushroom-Tofu-Pecan Stuffed Squash

Adapted from "New Recipes from the Moosewood Restaurant"
Yield: 4-8 servings

  • 3 or 4 small winter squash (acorn or buttercup) halved and seeded
  • 1 cake of tofu, frozen/thawed/squeezed and cut into small cubes
  • 3 Tbs. tamari soy sauce
  • 3 Tbs. dry sherry (Japanese rice wine is good)
  • 4 C. small bread cubes (use interesting bread)
  • 2 Tbs. vegetable oil
  • 2+1/2 C. chopped onion
  • 3 celery stalks, chopped (celeriac works well too)
  • 4 C. sliced mushrooms (one pound, any kind or combination)
  • 1 tsp. dried marjoram (or oregano)
  • 1/2 tsp. dried thyme
  • 1/2 cup vegetable stock or water
  • 1 cup pecan pieces, toasted
  • 1 Tbs. fresh lemon juice

Place the squash halves, cut side down, in an oiled baking pan. Add about 1/2 inch of water to the pan and bake at 350 F for about 40 minutes, until the squash is just tender. (It'll get cooked more later, so don't let it go completely to mush.) When it's sufficiently baked, remove the squash from the pan, dump the water and lay the squash cut-side-up back in the baking pan. Meanwhile, marinate the tofu in the soy sauce and sherry. Toast the bread cubes on a baking sheet for about 5 minutes, in the oven with the squash. Sauté the onions and celery in the vegetable oil, using a pot big enough for all the remaining ingredients. When the onions are translucent, add the mushrooms, herbs and stock. Cook covered for about 10 minutes, then add the tofu with its marinade and the bread cubes. Mix thoroughly and sauté for another five minutes. Adjust the seasoning to taste, remove the pan from the heat, and stir in the lemon juice. Mound the filling into the squash cavities and over the top of the squash, and bake covered at 350 F for 20 minutes.

Chiles Relleños

  • Poblano chiles (at least 1 per person depending on the size of the chiles - if they're small plan for 2 per person). Roasted, peeled and seeded, leave the stems on.
  • Cheese (Monterey or mozzarella - any cheese that melts nicely) a lot of it
  • 3 eggs
  • 1 large Tbsp. flour
  • A lot of oil (any oil except olive oil)

The chiles should be opened lengthwise and seeded. Pat them dry with a paper towel and then stuff with cheese (not so much you can't close them).

Heat the oil.

Separate the eggs and beat the whites until they form soft peaks. Add the yolks and continue beating.

Dredge the chiles in the flower and dip into the egg. Place in the hot oil CAREFULLY it tends to splatter. When one side is golden turn it over. Place the chiles on a paper towel to drain. Serve hot.


Source: Seattle Athletic Club newsletter

  • 2 Tbsp. Canola oil
  • 2 C. kale, chopped
  • 6 scallions or 1 small onion, chopped
  • 4-6 large yellow or red potatoes
  • 1 C. lowfat milk or soy milk
  • salt and pepper to taste

Cut unpeeled potatoes into quarters and steam until tender, or boil whole. Mash coarsely in a bowl and add milk. Sauté scallions or onion in oil in a large pan until just tender. Add kale and continue to sauté covered at medium heat, stirring occasionally. When kale is soft but still brightly colored, add potatoes, salt, and pepper. Heat through and serve.

Greek Spinach

Yield: 2 main dish servings, 3 or 4 as a side dish

  • 1 bunch fresh spinach, washed and chopped
  • 1 Tbsp olive oil
  • 1 bunch green onions, sliced
  • 2 oz feta cheese, crumbled
  • 1/2 tsp ground cumin, preferably roasted
  • 2 Tbsp fresh thyme OR 2 tsp dried thyme, crushed
  • 1/4 tsp pepper
  • 1-1/2 c cooked rice

Heat olive oil over medium-high heat in a large pot. Add green onions, they will start to brown immediately. Add spinach. Reduce heat to medium, cover and steam until spinach is limp, about 3 minutes. Drain any excess water. Stir in cumin, thyme and pepper, then sprinkle with feta. Remove from heat, cover and let sit until feta is softened, about 2 minutes. Serve over rice.

(Spinach and Rice)

  • 3 lbs. Fresh spinach, washed, stemmed, and torn in large pieces
  • Onion, chopped
  • Olive oil
  • 1 small can tomato paste (about 4 Tbsp.)
  • 2 C. warm water
  • 1 C. cooked rice
  • Salt and pepper to taste

Sauté onions in olive oil in a large pot. When onions are translucent, add spinach. Cover the pot, stirring occasionally, until spinach cooks down a bit. Dissolve the tomato paste in the water, then add to spinach. Simmer about 45 min, then add rice and salt & pepper.

Grilled Vegetable Pita Sandwiches with Pesto

Author: Digital Chef

  • 1 Japanese eggplant, sliced thin lengthwise
  • 6 Roma tomatoes, cut in half lengthwise
  • 1 red bell pepper, cut into large pieces, seeds removed
  • 1 green bell pepper, cut into large pieces, seeds removed
  • 2 tbsp olive oil, as needed
  • 1 tsp salt, to taste
  • 1/2 tsp Freshly ground black pepper, to taste
  • 1/4 cup Pesto, to taste (see recipe)
  • 4 pita bread, cut into equal halves
  1. Prepare the grill or heat a nonstick grill pan over high heat. Brush the eggplant, tomatoes, red pepper, and green pepper lightly with oil; season generously with the salt and pepper.
  2. Grill the vegetables on both sides until cooked through, about 10 minutes total.
  3. Lightly brush the grilled vegetables with the pesto while they are still warm.
  4. Carefully warm the pita halves on the grill. Fill each pita half with a portion of eggplant, red pepper, green pepper, and top with 2 tomato halves. Serve right away while vegetables are still warm.

Note: Feel free to add any other fresh veggies such as zucchini or red onions.

Roast Pepper Rolls with Herbed Ricotta

Yield: 6 servings

  • 6 red and yellow bell peppers
  • 1/2 cup dry breadcrumbs
  • 3/4 cup fresh ricotta cheese
  • 3 anchovy fillets, rinsed and finely chopped
  • 1 tablespoon small capers
  • 2 tablespoons finely chopped Italian flat leaf parsley
  • Freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • Fresh basil leaves

Roast peppers over a gas flame, under the grill, or in the oven, until outer skin is charred. Place in a covered bowl for 10 minutes to loosen the skins (I put them in a closed plastic bag). Peel, cut in half, remove seeds and trim into 12 neatish rectangles.

Mix all remaining ingredients. Place a tablespoon of mixture on each half pepper and roll up. Trim ends, place rolls side by side on a serving dish, and serve at room temperature with basil leaves. Or place in a lightly oiled baking dish and just warm them through, at 180C (35OF) for 15 minutes.

Roasted Vegetable Cassoulet

Yield: 4-6 servings
From "The Occasional Vegetarian" by Karen Lee with Diane Porter

  • 1 medium fennel bulb, sliced crosswise into 1/4-inch slices
  • 1 small yellow onion, cut into quarters and thinly sliced
  • 6 large shiitake mushrooms, sliced 1/4-inch thick
  • 2 medium carrots, split lengthwise and cut into 1/4-inch pieces
  • 1 red bell pepper, quartered, cut into 1/4-inch slices
  • 1/2 tsp. Salt, divided
  • black pepper to taste
  • 2 Tbsp. fresh thyme, divided
  • 5 Tbsp. olive oil, divided
  • 6 medium shallots, cut in halves
  • 6 cloves garlic
  • 1 C. vegetable broth, divided
  • 2 (15 oz.) cans small white beans, drained
  • 1/3 C. finely chopped fresh parsley
  • 1/4 C. grated Parmesan cheese
  • 1/2 C. fine dry bread crumbs
  1. Preheat oven to 400 F. Combine fennel, onion, mushrooms, carrots, red pepper, 1/4 tsp. Salt, pepper, 1 Tbsp. thyme and 3 Tbsp. olive oil. Spread into roasting pan and roast about 15 min.
  2. Combine shallots and garlic with 1/4 tsp. Salt, black pepper, 1 Tbsp. thyme and 1 Tbsp. olive oil. Put into small baking pan and put into oven with roasting vegetables. Continue cooking 25 min, until vegetables, garlic and shallots are soft and golden.
  3. Remove both pans from oven. Chop shallots and garlic. Combine with roasted vegetables in a bowl.
  4. Put the vegetable roasting pan on top of the stove over medium heat. Deglaze the pan with 1/4 C. vegetable broth, scraping up any browned juices.
  5. Pour over vegetables; add remaining broth and beans. Combine the parsley, Parmesan and bread crumbs. Stir 3 Tbsp. of the mixture into the vegetables. Put into a casserole dish.
  6. Sprinkle remaining crumb mixture over top of casserole and drizzle with remaining Tbsp. olive oil. Bake in a preheated 350 F oven 30 min. Run under broiler until top is crispy.

Thai Veggie Brochettes with Sesame Amaranth

Veggies with Polenta

Side Dish Vegetables

Artichokes with Dipping Sauce

  • Artichokes
  • Olive oil
  • Chile flakes
  • 1/2 C. yogurt
  • 1 tsp. pepper
  • 1 Tbsp. pickled ginger, chopped

Steam or simmer artichokes with a small amount of olive oil poured over them, sprinkled with chile flakes.

For dipping sauce, mix yogurt, pepper, ginger, and some of the ginger liquid.

Chilled Asparagus with Citrus Viniagrette

  • 2 medium bunch asparagus, trimmed
  • juice and zest of 1/2 orange
  • juice and zest of 1 lime
  • juice and zest of 1 lemon
  • 1 garlic clove, minced
  • 1 tablespoon Dijon mustard
  • sea salt and freshly ground black pepper
  • 1/4 cup canola oil
  • fresh mint, for garnish

Bring a pot of lightly salted water to a boil. Meanwhile, fill a large bowl with ice water.

Trim off the woody ends of the asparagus. Add the asparagus to the boiling water. Let the asparagus cook for 3 minutes. Shock the asparagus by plunging them into the ice water. This will stop the cooking process and help retain the bright green color.

In a blender, combine all the citrus juices, zests, garlic, mustard, salt and pepper. Turn on the blender, and gradually drizzle in the oil until the vinaigrette thickens. Remove from blender and set aside.

Drain the asparagus and arrange the spears on a serving platter. Pour on the vinaigrette, garnish with fresh mint, and let everyone serve themselves.

Asparagus Marinated in Roasted Tomato Puree

Yield: 4 servings
From "Eat More, Weigh Less" by Dean Ornish, M.D.

  • 2 large tomatoes, cored
  • 1 Tbsp. lime juice
  • 1 tsp. honey
  • 1 tsp. minced jalapeno pepper
  • 1/4 tsp. thyme
  • 1/4 tsp. coriander
  • 1/4 tsp. oregano
  • 1/4 tsp. cumin
  • 1 clove garlic, pressed
  • 1/4 tsp. salt
  • black pepper to taste
  • 1 lb. Asparagus
  1. Preheat oven to 500 F. Cut tomatoes in halves and place cut side down in small baking dish. Roast 12 min, until very soft.
  2. Remove tomatoes from oven and lift off skins. With fork, break up tomatoes into coarse puree in the baking dish. Stir in lime juice, honey, jalapeno, thyme, coriander, oregano, cumin, salt, garlic, and pepper. Set aside.
  3. Snap tough ends off asparagus, cut into 2" lengths. Bring a pan of water to a boil; boil asparagus 4 minutes. Drain and rinse with cold water. Pat dry.
  4. Stir asparagus into puree and marinate at room temperature 1 hour.

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette

  • 2 lb. Asparagus
  • 3 Tbsp. Pine nuts
  • 1/4 C. Olive oil
  • 1 Tbsp. Lemon juice, fresh
  • 1 Clove garlic, crushed
  • 1/2 tsp. salt
  • 1/2 tsp. Basil, dried
  • 1/2 tsp. Oregano, dried
  • Pepper, freshly ground

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter.

Sautee pine nuts in a nonstick pan stirring frequently 2 min., combine olive oil, lemon juice and remaining ingredients in a measuring cup and whisk until blended. Pour over asparagus and serve.

Spargel Almondine

  • asparagus
  • slivered or sliced almonds

Bernaise sauce

  • 2 Tbsp. vinegar
  • 2 Tbsp. red wine
  • 2 small scallions, minced
  • fresh tarragon
  • 1 egg yolk, beaten
  • 1/4-1/3 C. melted butter
  1. Steam asparagus.
  2. In small saucepan, heat vinegar, wine, scallions, and tarragon to a boil. Cook until reduced to 1 Tbsp. Strain and cool. Put cooled liquid in top of double boiler over hot water. Whisk in egg yolk and butter. Whisk until thick, watching closely to avoid curdling.
  3. Arrange cooked asparagus on plate, drizzle with Bernaise. Sprinkle with almonds.

Asparation Cooked in Olive Oil with Garlic

Yield: 6 servings

  • 1 1/2 lbs. Asparation
  • 4 Tbsp. olive oil, divided
  • 2 cloves garlic, chopped
  • 1/8 tsp. crushed red pepper flakes
  • 1/2 tsp. salt
  1. Rinse the asparation well in colander, do not dry. Cut the florets from the stems and set aside.
  2. Cut the stems into 2" lengths. Set aside separately.
  3. In a large pot, heat 3 Tbsp. olive oil over medium-low heat. When hot, add garlic and sauté 3 min. Add pepper flakes and salt; stir 30 seconds.
  4. Put stems into pan, cover and cook 2 min.
  5. Put florets into pan. Cover and cook 6-7 min, stirring often. Drizzle with remaining Tbsp. olive oil. Taste both florets and stems for doneness; both should be tender but still have a little crunch.

Roasted Beets and Red Onions

From: The Seattle Times, July 15, 1998 (From "The Dean and DeLuca Cookbook" by David Rosengarten)
Yield: 4 side-dish servings

  • 6 small fresh beets, trimmed of all but 2" of greens
  • 2 medium red onions
  • 2 Tbsp. olive oil
  • 1/3 C. broth
  • 3 Tbsp. balsamic vinegar
  • 1 1/2 tsp. fresh thyme leaves, divided
  • salt and pepper
  1. Place beets and onions in a 10" cast-iron skillet and drizzle with olive oil. Roast vegetables in a 400 F oven about 1 hour. (Can also roast on a charcoal fire in a grill with a lid.)
  2. Remove vegetables from skillet. Add broth, vinegar, and 1 tsp. thyme to skillet, place over high heat and boil liquid about 4 min until dark, glossy brown and syrupy. Season with salt and pepper.
  3. Peel beets and onions when cool enough to handle. Slice beets into strips and onions into rings. Return to pan with sauce, add the rest of the thyme, and heat though.

Bok Choy with Garlic

Yield: 6 servings

  • 2 tablespoons (1/4 stick) butter I substituted olive oil.
  • 4 teaspoons minced garlic
  • 12 baby bok choy
  • 2 cups chicken stock or canned low-salt broth
  • salt and pepper to taste
Melt butter in heavy large skillet over high heat. Add garlic; sauté 1 minute. Add bok choy and stock; simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper.

Greens Braised in Their Juices with Capers and Pine Nuts

Yield: 3-4 servings
Adapted from "The Vegetarian Table: Mexico" by Victoria Wise

  • 2 lbs. Mixed greens, rinsed well
  • 2 Tbsp. olive oil
  • 1/3 C. finely chopped yellow onion
  • 2 medium cloves garlic, minced
  • 1/4 tsp. crushed red pepper flakes
  • 1 Tbsp. sugar
  • 1/4 tsp. salt
  • black pepper
  • 2 Tbsp. drained capers
  • 2 Tbsp. toasted pine nuts
  1. Remove tough stems from the greens. Cut leaves crosswise into 1/2" strips and set aside.
  2. Heat olive oil in large skillet over medium heat. Add onion, garlic, and pepper flakes; sauté 4 min. Raise heat to medium high. Add greens to pan and sprinkle with sugar, salt and pepper. Cook 7-10 min, stirring often. The juices will be released from the greens and will then cook down and soften.
  3. Stir in capers and pine nuts and serve immediately.

Note: Use greens such as mizuna, arugula, and escarole.

Broccoli Stems

From the Hays House, Council Grove, Kansas

  • 2 Tbs. white vinegar
  • 2 Tbs. sugar
  • 1/8 tsp. salt
  • 1 1/3 Tbs. Oriental Sesame Oil
  • 2/3 Tbs. vegetable oil
  • Approx. 3 C. broccoli stems, peeled and thinly sliced

Refrigerate 6 hours or overnight.

Sesame Stir-Fried Broccoli

From Natural Health, July 2001
Yield: 4 servings

  • 1/2 C. vegetable broth
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sesame seeds
  • 1 Tbsp. plus 1 tsp. roasted peanut oil
  • 1 large brunch broccoli, (1 1/2 lbs.), stalks discarded and florets chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. minced fresh gingerroot
  1. Combine broth, sesame oil, and soy sauce in small bowl. Set aside.
  2. Toast sesame seeds in skillet over medium heat about 3 min, until light brown, and set aside.
  3. Raise heat to high, heat 1 Tbsp. peanut oil in empy skillet until shimmering. Add broccoil and stir-fry until coated with oil, about 30 sec.
  4. Clear a space in middle of pan and add garlic and ginger. Drizzle the rest of the peanut oil over it and cook 30 sec. Stir into broccoli.
  5. Add broth mixture to the pan, cover, reduce heat to medium, and cook until broccoli is tender, about 2 min. If necessary, briefly simmer uncovered to reduce sauce to a tablespoon or two. Stir in sesame seeds and serve immediately.

Carrots with Hijiki or Arame

From Vegetarian Cooking For Everyone by Deborah Madison

  • 2 cup hijiki seaweed, dried, or arame
  • soy sauce, or tamari, to taste
  • 2 tbsp dark sesame oil
  • 2 tbsp ginger, slivered
  • 3 carrots, julienned
  • salt, to taste
  • sesame seeds, toasted, as needed
  1. Cover the hijiki with water and soak for 15 minutes.
  2. Drain, then put it in a saucepan with fresh water to cover and 2 tablespoons soy sauce.
  3. Bring to a boil, simmer for 15 minutes, then drain again. If using arame, soak for 3 minutes, then drain without parboiling.
  4. Heat the oil in a wide skillet over high heat. Add the ginger and carrots and stir-fry until the carrots begin to color around the edges, about 2 minutes.
  5. Add the seaweed and cook 5 minutes more, tossing frequently. Add 1 tablespoon soy sauce and let it cook off.
  6. Taste and season with salt and/or soy sauce. Garnish with toasted sesame seeds. Serve with miso soup, fried tofu, and brown rice.

Honey-Basil Carrots

Yield: 2 servings

  • 4 small-medium carrots, cut diagonally into 1/4" slices
  • 2 tsp. honey
  • 2 tsp. water
  • 1 Tbsp. slivered almonds
  • 1/8 tsp. dried basil flakes
  • 1/8 tsp. pepper

Microwave: In microwave-safe container, mix carrots, honey, water, basil, and pepper. Cover and microwave on High for 10 minutes, turning container after 5 minutes. Sprinkle with almonds before serving.

Conventional Range: Steam carrots until crispy-tender, about 10 minutes. While carrots are cooking, mix together remaining ingredients. Mix carrots with honey-basil mixture before serving.

Cauliflower Mornay

From CNN Food Central
Yield: 6 servings

  • 1 whole cauliflower, about 1 lb. when trimmed
  • 2 Tbsp. unsalted butter
  • 1/4 C. all purpose flour
  • 2 C. milk
  • pinch of ground nutmeg
  • 1/3 C. whip cream
  • 1 C. shredded gruyere cheese
  • 2 egg yolks

Preheat the oven to 350 F degrees. Remove the outer leaves of the cauliflower and break the head into large florets. Place in cold salted water, bring slowly to a boil, reduce the heat and simmer for about 10 minutes, or until the cauliflower is cooked, but still slightly firm. Drain, rinse in cold water, then drain again.

To make the cheese sauce, melt the butter in a saucepan, stir in the flour with a wooden spoon or whisk and cook over low heat for 3 minutes. Remove from heat and gradually stir in the cold milk. Return to the heat and bring to a boil, stirring constantly. Add the nutmeg and season with salt and pepper. Stir in the cream. Remove from the heat and add 3/4 cup of the cheese and the egg yolks. Set aside. Cover the surface with plastic wrap or damp waxed paper to prevent a skin from forming.

Lightly brush a baking dish with butter. Pour a thin layer of the sauce into the dish, arrange the cauliflower on the sauce and pour over the remaining sauce so that it coats the cauliflower. Sprinkle with the remaining cheese and some pepper and nutmeg and bake for 15 minutes, or until the cheese is golden brown.

Notes: If the sauce looks lumpy before the cream has been added to it, simply whisk it until smooth. It is important to do this before the cheese is added to prevent strands of cheese from sticking to the whisk. Gruyere is a strong cheese, but if you use a different type with less strength, add a little mustard to bring out the favors.

Cauliflower with Green Olives and Tomatoes

from Marcella Cucina by Marcella Hazan

  • 1 head of cauliflower (about 1 1/2 lbs)
  • 1/4 c olive oil
  • 1/3 c very thinly chopped onion
  • 16 green olives in brine, pitted and quartered
  • salt
  • freshly ground black pepper
  • 1 c really ripe fresh tomatoes, peeled raw, seeds scooped away, and cut into fine dice

Boil enough water to cover entire head of cauliflower, add whole cauliflower (greens trimmed away) and boil till fork tender (20-25 minutes) Drain and as soon as cool enough, cut into 1 1/2 inch pieces. In a 10 or 12 inch skillet, sauté onion in oil over med-high heat. Cook stirring once or twice until pale gold in color. Then add all remaining ingredients except tomatoes. Cook over lively heat 2-3 minutes, occasionally turning over the contents of the pan with a wooden spoon. Add tomato, turn all ingredients over and continue cooking approx. 5 minutes more. Serve at once.

Roasted Cauliflower

From "The Girl & the Fig Cookbook"
serves 6

  • 1 medium cauliflower, broken into medium florets
  • 2 tablespoons extra virgin olive oil
  • Pinch of kosher salt
  • 1/4 cup bread crumbs
  • 4 tablespoons ( 1/2 stick) unsalted butter
  • 1 tablespoon minced shallots
  • 1/2 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh Italian parsley
  • 1/2 tablespoon chopped fresh rosemary
  • 1/2 teaspoon sherry vinegar
  • 1 teaspoon whole-grain mustard
  • Cracked black pepper

Preheat oven to 450 degrees.

In a heavy-bottomed pan, toss the cauliflower with the olive oil and salt. Roast the cauliflower for 15 minutes and test for doneness or desired texture. When the cauliflower is done, toss with the bread crumbs and set aside.

Immediately heat the butter in a saute pan and saute the shallots, thyme, parsley and rosemary. Let the butter melt and brown slightly. Stir in the sherry vinegar and whole grain mustard. Return the cauliflower to the saute pan and toss well to coat. Season with salt and cracked pepper to taste.

Green Bean Saute

  • Green beans (or peas in the pod)
  • olive oil
  • garlic
  • pinenuts

Lightly steam green beans and drain. Heat olive oil in pan. Sauté garlic and pinenuts until golden, then add beans. Sauté until glossy and back to temperature. Serve.

Mrs. Edwards Corn Pudding

  • 1 can creamed corn
  • 1 big can of evaporated milk
  • 2 eggs
  • 3 Tbsp. Cornstarch
  • 1/2 C. sugar

Mix together and bake at 350 F till done.

Kale with Carmelized Onions and Balsamic Vinegar

From Natural Health, July 2001
Yield: 4 servings

  • 1 1/2 lbs. kale
  • salt
  • 2 Tbsp. olive oil
  • 2 medium onions, halved and sliced thin
  • 1/2 tsp. granulated cane juice
  • 2 tsp. balsamic vinegar
  • pepper
  1. Bring several quarts water to a boil in a large pot.
  2. Wash kale in several changes cold water, removed the leafy green portion from the central stem. Discard steams, tear leaves into small pieces. Add kale and 1 tsp. salt to boiling water. Cover and cook until kale is tender, about 8 min. Drain well.
  3. Heat oil in large skillet over medium heat. Add onions and cook, stirring occasionally, until golden brown, 12-15 min. Sprinkle with sugar and continue cooking until onions are a rich brown color, about 10 min. Lower heat if onions start to burn.
  4. Add kale and cook, tossing, until heated through and mixed with onions, 1-2 min. Add vinegar and pepper and serve immediately.

Scalloped Tomatoes with Herbs

  • 4 cups fresh bread crumbs
  • 1/4 C. olive oil
  • 1 Tbsp. fresh thyme, stripped from branches
  • 1-3 Tbsp. fresh parsley, chopped
  • 1 Tbsp. fresh chives, chopped
  • salt and pepper to taste
  • 6 large ripe tomatoes, thickly sliced

Heat oven to 375. Mix the bread crumbs with the oil, herbs and salt and pepper. Pack half the mixture into a casserole dish in one layer, going up the sides if possible, and bake for 10 to 15 minutes or until golden brown.

Layer the tomatoes and remaining crumbs over the bottom crust, ending with crumbs. Bake another 20 minutes or so, until tomatoes are warmed through and top crumbs are toasty.

Baked Breaded Tomatoes

From CNN Food Central
Yield: 6 servings

  • 5 slices whole wheat sandwich bread, made into crumbs
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. olive oil
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • 1 1/2 tsp. dried oregano
  • 12 Roma tomatoes, quartered lengthwise
  • 4 green onions, thinly sliced, including green portions
  • 1/2 tsp. ground pepper
  • 1 tsp. sugar

Preheat an oven to 375 degrees F (190 degrees C). Coat a glass or ceramic 8-inch baking dish with nonstick cooking spray. In a bowl, combine the crumbs, cheese, olive oil, parsley, and oregano. Stir and toss vigorously to coat the crumbs evenly.

In a large nonstick frying pan over medium-high heat, combine the tomatoes, onions, pepper, and sugar. Sauté until the tomatoes soften slightly and exude some juice, 8-10 minutes.

Spread half the tomato mixture over the bottom of the prepared baking dish, then sprinkle with half the crumb mixture. Spoon the remaining tomato mixture over the crumbs, then sprinkle the remaining crumbs evenly over the top.

Bake until the crumb topping is crisp and browned, about 20 minutes. Cool 5
minutes before serving.

Tomato Broil

  • Ripe tomatoes, halved
  • Red or yellow onion, sliced into rounds
  • Herbs of choice (oregano, thyme, marjoram, rosemary, etc.)
  • Breadcrumbs
  • Parmesan cheese
  • Butter
  • Salt
  • Pepper

Halve tomatoes, place face up on greased baking sheet. Top with a slice of onion, sprinkle with herbs. Mix breadcrumbs with Parmesan and cover the onion slices. Dot with butter, salt and pepper, and bake until cooked and golden.

Sicilian Roasted Peppers

Yield: 4-6 servings
Adapted from "Rao's Cookbook: Over 100 Years of Italian Home Cooking" by Frank Pellegrino

  • 6 medium red bell peppers
  • 3 Tbsp. pine nuts
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil
  • 3 Tbsp. golden raisins
  • 2 Tbsp. finely chopped parsley
  • 1 clove garlic, pressed
  • 1/4 tsp. salt
  • black pepper to taste
  1. Cut the stem ends off the peppers; cut peppers in halves down the length. Place cut-side down on a baking sheet and put on top oven rack under hot broiler. Broil until skins blacken. Remove from oven and cover peppers with damp paper towels. Let cool.
  2. With sharp knife, remove blackened skins and seeds from peppers. Cut into thick strips and place in bowl.
  3. Toast pine nuts in small skillet over medium heat until they begin to turn golden. Add to peppers.
  4. Combine vinegar and olive oil in small jar, shaking to blend. Pour over peppers and add raisins, parsley, garlic, salt and pepper, mixing well. Let marinate at room temperature 1 hour before serving. (Refrigerate for longer marination.)

Mrs. Torti's Zucchini
(Le Zucchine della Signora Torti)

From Giuliano Hazan, 'Every Night Italian' (Scribner, 2000)
Serves 4 people

  • 2/3 cup finely chopped yellow onion
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped garlic
  • 1 1/2 pounds small zucchini
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon chopped fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 5 or 6 anchovy fillets, chopped
  • 2 tablespoons finely chopped Italian flat-leaf parsley

Put the onion and olive oil in a skillet large enough to accommodate all the zucchini in a single layer. Place it over medium-low heat. Saute until the onion turns a light caramel color.

While the onion is sauteing, chop the garlic. Rinse the zucchini and trim the ends. If the zucchini are thicker than 3/4-inch, cut them lengthwise in half.

When the onion is done, raise the heat to medium-high, put in the garlic, and saute for about 1 minute. Place the zucchini in the pan in a single layer. Season with salt and pepper. Add the oregano and vinegar. Allow the vinegar to bubble for about 30 seconds, then cover the pan and cook until the zucchini become tender, 10 to 15 minutes. Turn the zucchini after about 5 minutes so that they will color lightly on both sides.

When the zucchini are done, transfer them to a serving platter. Add the anchovies to the pan and stir with a wooden spoon until they begin to dissolve. Raise the heat and add about 1/4 cup water and the parsley. Cook until the sauce is thick enough to coat the spoon, then pour it over the zucchini. Serve at once or at room temperature, but do not reheat the zucchini.

Crispy Baked Butternut Squash

Yield: 4 servings
Recipe courtesy Anne Willan, on

  • 1 medium butternut squash (about 3 pounds)
  • 2 to 3 tablespoons melted butter
  • 2 to 3 tablespoons vegetable oil
  • 1 teaspoon sugar
  • Salt and pepper
  • 1 bunch rosemary
  • 1 bunch thyme
  • 3 to 4 bay leaves

Heat the oven to 375 degrees F (190 degrees C).

Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices.

Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices.

Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices.

Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates.


Squash Casserole

From my mother-in-law
Yield: 6-8 servings

  • 2 Lbs. yellow squash, sliced (or 2 10-oz. pkgs. frozen)
  • 1 Medium onion, chopped
  • 1 (10-3/4 oz.) can cream of chicken or mushroom soup
  • 1 Cup (8 oz.) sour cream
  • 1 Carrot, grated
  • 1/2 Cup butter or margarine, melted
  • 1 (8-oz.) pkg. Pepperidge Farm herb stuffing mix

Cook squash and onions in boiling, salted water until tender, approx. 5 minutes; drain well. Add soup, sour cream, and grated carrot. Combine melted butter and stuffing mix. Sprinkle the bottom of a 2-quart casserole with half of the stuffing mixture. Add squash mixture. Sprinkle with remaining stuffing. Bake at 350 degrees for 25-30 minutes, or until bubbly.


Substitute zucchini for yellow squash.

Add two chopped pimentos and 2 tablespoons chopped green pepper for color.

Add 1/2 cup shredded cheese to soup or stuffing mixture.