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| Apple Pancakes 1 cup flour 2 tbsp. sugar 1 tsp. cinnamon 1/8 tsp. nutmeg ½ tsp. salt 1 egg 1 cup milk 1 tbsp. olive oil 4 large apples, peeled and thinly sliced In a large bowl combine dry ingredients. In another bowl, combine egg, milk, and olive oil. Add the dry ingredients to the wet ingredients and mix until smooth. Gently fold in the apple slices. Heat lightly greased skillet over medium heat, when skillet is heated pour batter ½ cup at a time and spread to form a 5-inch circle. Cook pancakes for 1 ½ to 2 minutes. Turn when bubbles form and continue cooking until golden brown and apples are tender. Serve immediately or keep warm on a baking sheet in a 200 degree oven until all pancakes are cooked. Butternut Squash Lasagna From Martha Stewart Everyday Food Olive oil, for baking dish 4 cups butternut squash puree ½ tsp. dry rubbed sage pepper 1 container (15oz) part-skim ricotta 1 cup grated parmesan 8 no-boil lasagna noodles Preheat oven to 400 degrees. Brush and 8-inch square baking dish with olive oil; set aside. In a medium bowl, mix squash puree with sage, and pepper. In another bowl mix ricotta with ½ cup parmesan; set aside. Lay 2 lasagna noodles in the bottom of the prepared dish; spread with half the squash mixture. Layer with 2 more noodles, spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle the top with remaining ½ cup parmesan. Cover baking dish with foil; place on rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil and continue baking until golden brown on top, 20 to 25 minutes more. Light Carrot Cake ½ cup sugar 1/3 cup canola oil 1/3 cup crushed pineapple 3 egg whites 1 cup flour 1 tsp. baking powder 1 tsp. cinnamon ½ tsp. ground allspice ¼ tsp. baking soda 1/8 tsp. salt 1 cup grated carrots In a mixing bowl, combine the first 4 ingredients; beat for 30 seconds. Combine flour, baking powder, cinnamon, allspice, baking soda, and salt; add to the pineapple mixture and mix well. Stir in carrots. Pour into 8-inch square baking pan that has been coated with oil. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean. Let cool and top with frosting from Molly Katzen recipe below. Orange-Cream Cheese Frosting 8 oz. softened cream cheese 1 tsp. vanilla extract ½ tsp. grate orange rind 3 to 4 tbsp. honey Combine everything in a small mixing bowl. Beat until fluffy and smooth. Vichyssoise From Molly Katzen’s The New Moosewood Cookbook 2 tbsp. butter 3 cups chopped onions 1 to 1 ½ tsp. salt 4 medium potatoes (about 2 lbs) peeled and diced 4 cups water 2 cups milk Melt the butter in a large stock pot. Add onions and salt, and sauté about 15 minutes, or until the onions are very soft and beginning to brown. Add the potatoes and water, and bring to a boil. Lower heat, cover and simmer until the potatoes are tender, about 10 to 15 minutes. Puree until very smooth in a blender or food processor, and transfer to a medium-large container. Stir in the milk. Chill until very cold. Delicious and Healthy Broccoli Soup From CSA member Bette Gardner 1 tbsp. butter for sautéing or a little broth ¾ cup chopped onion 1-2 cloves chopped garlic 1 carrot, sliced thin 1 tsp. djon mustard salt and pepper a few dashes nutmeg (optional) ¾ pound broccoli, chopped coarse (about 3 ½ cups) 2 cups veg. or chicken broth 1 cup water 1 tsp. fresh lemon juice ¼ cup sour cream grated cheddar (optional) In a heavy saucepan cook the onion, carrot, and garlic over moderate heat, stirring, until the onion is soft. Stir in the mustard, salt, pepper, and nutmeg. Add the broccoli, broth, and water, and simmer the mixture, partially covered for 15 to 20 minutes, or until the broccoli is very tender. In a blender puree the soup with cilantro in batches until it is smooth, transferring it as it is pureed to another pot. Whisk in the lemon juice and adjust salt and pepper to taste, heat the soup over moderately low heat (do not let the soup boil), and whisk in the sour cream. May serve with grate cheddar for topping. Collard Pesto 1 lb collard greens 2 garlic cloves, chopped 1/3 cup water ½ tsp. balsamic vinegar ½ tsp salt (optional) ¼ tsp. cayenne ¼ tsp. pepper ½ cup olive oil 1 oz finely grate Parmigiano-Reggiano (1/2 cup) Bring a 6 to 8 quart of water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. Coarsely chop collards. Blend garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, and then add cheese and pulse to combine. Serve with your favorite pasta. Romanesco Bake 1 whole romanesco ½ cup milk 1 tbsp. cornstarch ½ tsp. dry mustard 5 ounces parmesan salt and pepper to taste Break off pieces of the romanesco to make medium sized florets. Steam for 5 minutes and then drain well. Return to pan to keep warm. While romanesco is cooking make the sauce. Warm the milk in a saucepan, add the cornstarch and whisk until combined. Heat the sauce gently, stirring regularly, until thickened. Cook gently for another 2 minutes, then add mustard. Mix well. Add the cheese and stir until melted. Season with salt and pepper to taste. Place the romanesco in an oven proof dish and cover with the cheese sauce. Place a little extra cheese, then place in oven until cheese starts to bubble and brown, about 5 minutes. |