Ribollita

Ribollita appeals to many of my food sensibilities. It's loaded with vegetables, it's whole premise is waste-nothing (Stale bread? Chuck it in!), it's a rich stew, and of course it's Italian. Look up comfort food and the first entry should be Ribollita.

This dish made of leftovers thickens and tastes better the next day - sort of leftovers squared.

Prep time: 15 Minutes
Cook time: 1 hour 15 minutes
Serves: A crowd

INGREDIENTS
3 TB olive oil
3 cloves garlic, crushed
1 large onion, coarsely chopped
3 large carrots, scraped, 1/4 inch dice
4 stalks celery, 1/4 inch dice
1 cup tomato sauce
1 tomato, 1/4 inch dice (or one can diced tomatoes)
3 cups chicken or vegetable stock
1 tsp hot sauce (your favorite)
1 tsp dried thyme
1/2 - 1 tsp freshly ground black pepper
3-4 cups whole grain or white bread, cut into 1/2 inch cubes
1/4 cup fresh parsley, minced
Shredded Parmesan for topping

Heat the oil in a large stock pot and cook the garlic, onion, carrots, and celery for 5 minutes, stirring. Add the tomato sauce, tomato, stock, hot sauce, and thyme. Reduce heat to low and simmer, stirring occasionally, for an hour. Add the parsley and bread and heat for a few minutes, then serve, topping with shredded Parmesan. A swirl of olive oil is traditional.

A dry red wine is perfect alongside your bowl of Ribollita. It is also appropriate to arrange for snow outside.

Variation: Chopped bacon or diced pancetta are nice additions for the carnivorously-inclined.

Served up by Tod Dimmick

Haddock with Scallions & Carrots

Fresh baked haddock, nicely framed with scallions and sauteed carrots. Cook the carrots & bake the haddock at the same time, and this is done in a flash.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

2 TB olive oil

1 TB butter

1/4 cup scallions, thinly sliced

2 cups shredded carrots (about 4 carrots)

1/4 cup + 1/4 cup dry white wine

1 TB balsamic vinegar

2 lb. haddock fillets

1 tsp. dried basil

1/2 tsp. ground sage

1/4 tsp. freshly-ground black pepper

3 TB shredded parmesan

2 TB butter

Preheat the oven to 350F.

Heat the oil in a skillet over medium heat and cook the scallions, stirring once in a while, for 10 minutes. Remove the scallions with a slotted spoon so that the oil and butter mostly remains in the skillet, and place scallions in a small bowl. Add shredded carrots to the skillet and saute for 5 minutes, turning occasionally. Add 1/4 cup white wine and 1 TB balsamic vinegar, stir to coat, and cook for another 10 minutes, stirring occasionally, or until carrots are softened. Turn off heat.

While carrots are cooking, arrange haddock fillets in a baking tray, and sprinkle with basil, sage, and pepper. Sprinkle with Parmesan and dot with butter. Bake for 10 minutes or until fish has just turned white.

Divide cooked carrot between 4 serving plates, and top each bed of carrots with a piece of baked fish. Sprinkle with the sauteed scallions and serve.

Fresh herbs are even better if you have them.

Served up by Tod Dimmick

Watercress Pesto

This pungent, spicy, chunky green elixir is tasty whether spread on crackers or endives, or tossed with pasta.

Prep time: 5 minutes

2 cloves garlic
2 cups coarsely chopped watercress
3 TB pine nuts
3 TB shredded Parmesan
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
Olive oil to facilitate processing (2-4 TB)

Crush or coarsely chop the garlic. Add the garlic, watercress, pine nuts, Parmesan, salt, ad pepper to the bowl of a food processor equipped with the cutting blade. Add 2 TB oil, and pulse to process to a chunky consistency, adding more oil, a little at a time, if necessary to facilitate processing.

Serve as a spread with almost anything, from endive and carrot sticks to toast points.

Served up by Tod Dimmick

Roasted Kale

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Tod Dimmick










As a rule, roasting and greens don't usually appear in the same recipe. Most greens, under the barrage of intense dry heat, would simply disintegrate. But enter a sturdy, delectably chewy winter green like kale, and roasting has met its match.

Prep Time: 10 min
Cook Time: 15 minutes
Serves: 4 as a vegetable side dish

INGREDIENTS
3 TB Extra-virgin olive oil (or a little more if necessary)
1 clove garlic, crushed
1 bunch kale, leaves stripped from the stems and chopped, stems reserved for another use
1 tsp fresh rosemary, minced (or 1/2 tsp dried)
Salt
Freshly ground black pepper

DIRECTIONS
Preheat the oven to 400F.

Mix the olive oil and garlic in a cup.

Place the chopped kale in a large bowl, and pour in the garlicky olive oil. Stir to coat, and scrape leaves into a large baking dish. Sprinkle with rosemary, salt and pepper. Put the baking dish in the oven and cook, stirring occasionally, for 15 minutes or until leaves are tender and edges just beginning to crisp.

Serve, maybe topping with shredded Parmesan

Served up by Tod Dimmick

Spicy Sweet Potato Fries

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Tod Dimmick













Prep time: 10 Minutes
Cook time: 30 minutes
Serves: 4+ as a side

INGREDIENTS
2-3 sweet potatoes (about 2 lbs)
3 TB canola oil
1 TB hot sauce (or to taste)
1/2 tsp. ground cumin
Salt to taste
¼ tsp. ground black pepper
½ cup honey
½ cup prepared mustard (I like Dijon the best)
¼ cup mayonnaise

DIRECTIONS
Preheat the oven to 425F.

Scrub the potatoes under cold water. Slice each potato in half lengthwise, then each half into lengthwise spears each about 1/2” wide. Place spears in a large food-safe plastic bag. Pour in the canola oil and hot sauce, seal the bag, and shake to coat the wedges with the oil-hot sauce mixture.

Open the bag and array the fries, skin side down, in a single layer on a baking tray. Sprinkle with ground cumin, salt and pepper, and roast in the oven for 30-40 minutes or until browned and crisp on the outside.

While the fries are cooking, mix the honey, mustard, and mayo in a small bowl.

Serve fries hot with dipping sauce alongside.

Served up by Tod Dimmick

Caramelized Pear Tart with Ginger

For dessert, try out this gorgeous pear tart from Beyond Salmon a local blog devoted to healthy eating (click photo for recipe).



My wife Jen made this for Thanksgiving, to rave reviews.

Asian Style Apple-Cabbage Slaw

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Hard to stop eating this.

1/2 head (about 4 cups) cabbage
2 large apples
4 TB chopped fresh cilantro
3 TB oil (canola or olive will work)
2 TB red wine vinegar
2 TB soy sauce
2 TB sesame tahini
1 clove garlic
1/2 tsp salt

Slice the cabbage and apple by hand or in a food processor using the thinnest slice possible. Set aside.

In a food processor equipped with the chopping blade, process the cilantro, oil, vinegar, soy sauce, tahini, garlic, and salt to a smooth consistency.

Pour the dressing over the cabbage - apple mixture, toss to coat, and serve.

Served up by Tod Dimmick

Kale Butternut Bisque

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Creamy rich butternut soup with flecks of deep green. This is the perfect destination for leftover winter squash.

Prep time: 15 Minutes
Cook time: 18 Minutes
Serves: 4 (6-8 as an appetizer or side dish)

INGREDIENTS
1 bunch kale
3 TB olive oil
1 onion, chopped
1/2 cup water
1 1/2 cups cooked butternut
2-3 cups chicken or turkey stock
1/2 tsp ground cumin
1/2 tsp ground cayenne
Salt and freshly-ground pepper to taste

DIRECTIONS
Wash the kale and strip the leaves off the stems. Dice the stems, and coarsely chop the leaves (keep them separate). Heat the oil in a large stock pot over medium heat, add the onion and the kale stems, and cook, stirring, for 10 minutes or until stems are soft. Add the leaves and the water, cover, and cook for another 10 minutes, stirring occasionally, or until greens are soft. Add a little more water if necessary

Add the cooked squash, 2 cups stock, cumin, cayenne, salt & pepper. Process with an immersion blender, adding more stock if necessary to achieve a thick, creamy consistency. Bring to a simmer and serve.

A dollop of sour cream on top is a nice touch, along with the obligatory crusty bread.

Served up by Tod Dimmick

Apple Cranberry Muffins

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Turn leftover cranberry sauce from a liability into an opportunity. This recipe looks best with sauce that contains whole berries, but will work with any cranberry sauce.

Prep time: 15 Minutes
Cook time: 18 Minutes
Yield: 12-14 muffins

INGREDIENTS
3 cups whole wheat flour
1 cup wheat bran
1/2 cup + 2TB sugar or equivalent, separated
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp ground cinnamon
pinch salt
2 eggs
1 1/2 cups applesauce
1/4 cup canola oil
up to 1 cup cranberry sauce

DIRECTIONS
Preheat the oven to 400.

In a large bowl, mix the flour, sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl whisk the eggs, and mix in the applesauce & oil. Mix the wet mixture into the flour mixture to create a thick dough, then stir in the cranberry sauce. Scoop into lined muffin cups, and bake for 18 minutes or until just firm.

Tip: Since different sauces contain varying amounts of liquid, you might need to add a little more flour to create your dough.

Served up by Tod Dimmick

Whole Wheat Popovers

Here’s one example where simple changes yield a rich, chewy popover result. Eat them hot with butter.

Prep time: 15 Minutes
Cook time: 15 minutes
Yield: 10-12 popovers

3 large eggs
2 cups milk
2 1/3 cups whole wheat flour
2 TB flax meal
1 tsp. salt



Preheat the oven to 450F. Whisk the eggs, then blend in the milk, and finally whisk in the flour and salt. Oil a muffin or popover pan.

Fill each muffin cup to about ¾ full. Slide the muffin pan into the top shelf of the oven, and bake for 15 minutes or until popovers are browned and spring back when pressed.

Popovers pair beautifully with rich stews & chowders.

Served up by Tod Dimmick

Broccoli Slaw Quiche

Quiche is a quintessential brunch or lunch dish, but don't keep it limited to midday. It's also a great breakfast or dinner.

Prep time: 15 Minutes
Cook time:45 minutes
Serves: 6-8

INGREDIENTS
3-4 TB olive oil
1 1/2 cups shredded broccoli stems*
1/2 onion, also shredded
5 eggs
1/2 cup mozzarella
1/4 cup shredded Parmesan
1 cup milk
1 tsp Italian seasoning
1 tsp. salt, or to taste
1/2 tsp. freshly-ground black pepper

DIRECTIONS
Preheat your oven to 350F. Lightly spray a pie plate with canola oil. Set out a large baking pan with 1“ of water. This pan should be large enough to hold your pie plate in the water bath.

Heat the olive oil in a large skillet over medium heat and sauté the broccoli and onion, stirring occasionally, until tender, about 15 minutes. While broccoli is cooking, whisk the eggs in a mixing bowl, then whisk in the mozzarella, Parmesan, milk, Italian seasoning, salt and pepper .

When the broccoli is done, stir it in to the egg mixture, and scrape the mixture into the pie plate. Gently settle pie plate into the water bath, slide into the oven, and cook for 25 minutes. At this point, test to make sure the quiche has set (the middle will be just firm). If it is still liquid,check it again every few minutes, until done. Remove quiche from the oven, and let cool for 5 minutes. Slice, serve, and enjoy.

*Tip: Get to know your broccoli stems. Younger broccoli lends itself well to shredding with no additional prep, so they are the best to use. All you need to do is cut off the dried end of the stem. Older broccoli can get woody - you'll be able to tell as you cut it. One solution is to cut off the bottom section of the stems, and scrape the remaining stems with a carrot peeler to remove the tough exterior skin. Alas some stems are just too woody to use.

Served up by Tod Dimmick

Sauteed Kale with Pine Nuts & Raisins

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Tod Dimmick










Buttery pine nuts, sweet dried fruit, and rich sauteed kale strike up a three-way flavor tango in this quick recipe. Let's dance...

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4 as a side dish

2-3 TB olive oil
1 garlic clove, crushed
one bunch kale, cleaned, stems separated and diced, leaves coarsely chopped
1/4 cup raisins
3 TB pine nuts
Salt and pepper to taste
Shredded Parmesan (optional)

Heat the olive oil in a large skillet or saute pan over medium heat and cook the garlic for 1 minute, stirring. Add the kale stems and cook for 6-8 minutes, or until stems are beginning to brown, stirring occasionally. Add the kale leaves, turn heat to medium low, cover and cook for 5 minutes, stirring. Add 1/4 cup water, cover, and cook for another 10 minutes or until leaves have begun to turn tender, stirring occasionally. If skillet runs a little dry while cooking, add another tablespoon or two of water. Stir in raisins and pine nuts and serve, seasoning to taste with salt, pepper, and Parmesan.

Served up by Tod Dimmick

Haddock Chowder with fresh Potatoes, Corn, Onions & Sage

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The whole family devours this creamy version of classic fish chowder. This is a gateway dish for kids who "don't like fish" - they might just change their minds.

Prep time: 15 Minutes
Cook time: 18 Minutes

INGREDIENTS
4 medium potatoes, scrubbed and cut into 1/2 inch chunks
5 strips bacon
1 onion, 1/4 inch dice
2 cups corn
5 fresh sage leaves, minced, or 1 tsp dried sage
3 cups milk
2 lbs haddock fillets
freshly-ground black pepper to taste
Salt (IF you need it) to taste

DIRECTIONS
Cook the potatoes for 10-15 minutes or until a fork sinks into a piece with less resistance (they will cook further in the chowder). Set aside.

Cook the bacon in a large soup pot over medium heat. When bacon is done, remove to paper towels and drain most of the bacon fat, reserving as much as you like to cook the onions. Cook the onions, stirring, for 5 minutes or until browned and softened. Add the corn and sage, and cook for another 2 minutes, stirring. Now add the milk and the potatoes, and bring to a simmer over medium heat. Add the haddock, and if necessary a little more milk to cover. Return to a simmer and cook for 5 minutes or until the fish turns white and flakes easily. Break fish into 1/2 inch pieces.

Serve steaming bowls of chunky chowder, sprinkling with crumbled bacon and seasoning to taste with pepper (and salt if necessary). A piece of crusty bread and a salad alongside, and you've got the perfect meal. All right, add a glass of white wine, too.

Variation: Roasting the potatoes instead of boiling adds a new flavor dimension to chowder (30 minutes in a 400F oven). For decadence, add a little cream along with the milk. All white fish make good chowder, although flat fish tends to break into very small pieces that disappear. The flavor will still be there, though.

Tip: If you're using organic potatoes, just scrub 'em - no need to peel them. The peels add texture, flavor, and nutrition.

Served up by Tod Dimmick

Roasted Roots

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I've been playing with variations on this Wolfgang Puck recipe for years. It's a terrific destination root vegetables, and a perfect addition to the Thanksgiving table.

Prep Time: 30 min
Cook Time: 1 hour
Serves: 10 to 12

INGREDIENTS
2-3 large beets
4-5 carrots, peeled and cut into 1” chunks
3 small turnips, peeled and cut into 1” chunks
2 small rutabaga, peeled and cut into 1” chunks
6 to 8 potatoes, scrubbed and and cut into 1” chunks
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and cut into 1” chunks
1 celery root, trimmed and cut into 1” chunks
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

DIRECTIONS
Heat 4 cups of water in a saucepan over medium heat. When the water reaches boiling, boil the beets for 15 minutes.

While the beets are cooking, preheat the oven to 400F. Place the beets in ice water for a minute, and slip off their skins. Slice beets into 1/5 inch slices. Put the beets and the rest of the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

Served up by Tod Dimmick

Carrot Spice Muffins

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Fresh shredded carrots bring their own sweetness and sunny flavor to these muffins. While I list sugar here, I tested this batch with stevia that I grew this past summer, dried, and crushed. The whole crop - if you can count 2 TB a "crop"- went into this batch - and the verdict is that we're going to grow stevia again!

Prep time: 15 Minutes
Cook time: 18 Minutes
Yield: About 16 muffins

4 cups flour
1 cup wheat bran
1/4 cup flax meal
1/2 cup + 2TB sugar or equivalent, separated
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp + 1/2 tsp ground cinnamon, separated
pinch salt
2 eggs
1 cup shredded carrot
1/3 cup sour cream
1 1/2 cups mulled cider (or regular cider)
1/3 cup canola oil
3/4 cup milk
1/2 cup raisins
3 TB unsalted butter

Preheat the oven to 400. In a large bowl, mix the flour, bran, flax meal, baking powder, baking soda, cinnamon, salt, and sugar. In a separate bowl whisk the eggs, and mix in the carrot, sour cream, cider, oil, and milk. Mix the wet mixture into the flour mixture until combined, then stir in the raisins. Scoop batter into lined muffin cups, and bake for 18 minutes or until just firm.

When muffins are done, remove from the oven to cool. Mix the remaining sugar and cinnamon in a small bowl. Melt the butter. Brush each muffin with melted butter, sprinkle with cinnamon sugar, and serve.

Variations: Add other dried fruits or toasted nuts.

Served up by Tod Dimmick

Cream of Butternut Soup

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Thanksgiving leftovers can transform into something even better than the original.

Prep time: 15 Minutes
Cook time: 18 Minutes
Serves: 4

INGREDIENTS
3 TB olive oil
1 small onion, 1/4" dice
2-4 cups turkey (or chicken) stock
1 - 2 cups cooked butternut squash
1 cup mashed potatoes
1 tsp. ground cumin
1/2 tsp crushed red pepper
Salt and freshly-ground pepper to taste
Pine Nuts or toasted sliced almonds to garnish (optional)

DIRECTIONS
Heat the olive oil in a large saucepan over medium heat and cook the onion, stirring, for 5 minutes or until onions are browned and soft. Process the onions with 2 cups stock, squash, potatoes, cumin, and red pepper with an immersion blender, blender, or food processor. Heat soup over medium-low heat in the saucepan, stirring. Add more stock if necessary, and season to taste with salt and pepper. Serve, garnished as you like, with bread, salad, and a glass of light bodied red wine. Life is good.

Tip: start with 2 cups of stock, and add more to achieve the consistency you like.

Served up by Tod Dimmick

Green Braise

A warm, spicy vegetable dish that makes good use of late season vegetables.

Prep time: 10 minutes
Cook time: 20-25 minutes
Serves 6-8










INGREDIENTS
2 TB olive oil
1 small onion, sliced
1/2 head cabbage, thinly sliced (about 4 cups)
4 stalks celery, thinly sliced
3 leeks, cleaned and white/light green parts thinly sliced
2-3 cups vegetable or chicken stock
1 tsp caraway seed
1 tsp. crushed red pepper
1 tsp. freshly-ground black pepper
Salt to taste

DIRECTIONS
Heat the oil in a large saute pan or skillet over medium heat and cook the onion, stirring, for 5 minutes. Add the cabbage, celery, and leeks, stir to coat, and add the stock. Sprinkle on the caraway, red and black pepper, and salt. Cook, stirring occasionally, for 20 minutes or until vegetables are tender. Serve in shallow bowls.

Served up by Tod Dimmick

Stuffing Muffins

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This tasty variation on classic stuffing makes great use of leftover bread. Adapted from my recipe for the Phantom Gourmet - check out the video.

Prep time: 20 minutes
Cook time: 30 minutes
Yield: 12-15 muffins

INGREDIENTS
Muffin cups
1 loaf (1 ½ lbs) sliced whole wheat bread
1 ½ tsp Italian seasoning
Salt and pepper to taste
6-8 strips bacon
1 small (pool ball size) onion, ¼ inch dice
3 stalks celery, ¼ inch dice
1 apple, cored, ¼ inch dice
2 eggs, whisked
1-2 cups chicken stock
½ cup chopped parsley

DIRECTIONS
Preheat your oven to 350F. Line a muffin pan with muffin cups, or spray with cooking spray. Cut the loaf of bread into cubes about ½” across. Place bread cubes in a large bowl, sprinkle with Italian seasoning, salt and pepper and stir to combine.

Now cook the bacon until crisp in a large skillet over medium heat. Remove bacon strips to paper towels, pour off excess fat, and cook the onions and celery in the remaining bacon fat for 4 minutes, stirring. Add the apple and cook for another minute. Turn off heat in skillet, scrape mixture into the bowl of bread cubes, and stir. Add the eggs, 1 cup of chicken stock, the parsley, and the bacon, and stir gently to spread the moisture throughout. The mixture should be moist enough to cling together when squeezed with light pressure between your hands. If necessary, add a little more broth. Using your hands collect a baseball-size sphere of stuffing mixture, squeeze slightly so that it clings together, and place in a muffin cup. Make sure that this is the muffin shape you want, because these muffins won’t rise as they cook. Repeat until mixture is used up and other muffin cups are full (if you have extra stuffing mixture, make a few more muffins or a small loaf).

Slide muffin pan into the oven and bake for 30 minutes or until muffins are crisp on the outside.

Serve as a side dish with your favorite oven baked meal. Roast fowl are a natural.

Variations: Add raisins, chopped apricots, toasted nuts, and other fun things to Stuffing Muffins.

Served up by Tod Dimmick

Everything Powisset Crock Pot

This delicious potluck dish was created by Christiane Oberli for Powisset Farm.

Prep time: 20 Min
Cook time: 6-8 hours unattended
Serves: 6-8

1 smoked ham hock
1 lb dried beans mix washed and sorted
3 carrots sliced
2 parsnips sliced
1 celeriac cubed
1 large red onion roughly chopped
3 cloves of garlic skinned
1 tbsp salt
4 fresh sprigs parsley
3 fresh sprigs thyme
2 cloves
3 bay leaves
2 tbsp ketchup
water
4 peeled potatoes cubed

Place all except potatoes in crock pot and fill with water (allow beans to expand). Turn on low for 6 to 8 hours. Add potatoes 2 hours prior to serving. At time of serving, cut up ham hock and return all (bone included) to the pot. Enjoy with crusty bread slices.

Roasted Rosemary Radishes

The roasting process mellows those sharp radishes, and makes them sweeter, while still preserving some of that great crunch.

Prep time: 5 minutes
Cook time: 30 minutes
Serves: 4 as a side dish

INGREDIENTS
2 bunches radishes, leaves reserved for another use, roots scrubbed and cut into 1/2" pieces
Olive oil
1 clove garlic, crushed
2 Tablespoons chopped fresh rosemary
salt and pepper to taste

METHOD
Preheat the oven to 400 F. Place the radishes in a bowl. Mix the garlic and olive oil, pour over the radishes, and stir to coat. Spoon radishes into a baking dish, sprinkle with the rosemary, salt and pepper. Bake until tender and slightly browned, stirring once or twice, about 30 minutes.

Served up by Tod Dimmick

Parsley & Apple Salad

For years I fell into the trap of looking at parsley as a garnish, when really it deserves the spotlight as a primary ingredient. It's pungent flavor and crunchy-chewy texture marries beautifully with the sweetness of fall apples and the richness of toasted almonds.

Prep time: 10 minutes
Serves: 4 as a side dish

INGREDIENTS
1 bunch parsley, cleaned and coarsely chopped
1 large crisp apple, chopped into 1/4 inch pieces
1/4 cup sliced toasted almonds
1/4 cup freshly shredded Parmesan cheese
Vinaigrette (your favorite)

Served up by Tod Dimmick

Delicata Muffins

One or two of these rich muffins, along with a cup of strong coffee, will start the day on the right note.

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 14-16 muffins

Wet ingredients:
3 eggs
1 cup milk
1/2 cup cooked, mashed delicata (or other) squash
1/4 cup canola oil

Dry ingredients:
3 cups flour
1/4 cup sugar or equivalent
2 tsp. Baking Powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup raisins
1/4 cup chopped nuts (toasted hazelnuts are my favorite)
3 TB flax seeds

Preheat your oven to 400F.

Whisk the eggs in a large bowl, then mix in the milk, squash and oil.

In another bowl mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Stir the liquids into the dry ingredients until just blended. If the batter is not thick enough, add a little more flour. Then stir in the raisins, nuts, and flax seeds. Using a rubber spatula, scrape muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup). Bake for 18 minutes, or until just firm.

Served up by Tod Dimmick

Creamed, Spiced Collard Soup

This dish proves the saying about something being greater than the sum of its parts. Make this from fresh, or use leftover cooked greens.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

3 TB olive oil
2 cloves garlic, crushed
1 bunch fresh collards, rinsed and coarsely chopped, stems separated from leaves
4 cups chicken stock
2-3 leftover boiled potatoes
1/2 tsp red pepper flakes
1/2 tsp ground cumin
1/2 tsp paprika
Salt and pepper

Heat the olive oil in a large saute pan or skillet over medium heat and saute the garlic and collard stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. The leaves will release water that will help cook the collards, but if necessary add a little more water to prevent leaves from sticking to the bottom of the pan.

When the collards are tender, use an immersion blender or a food processor to process with the stock, potatoes, red pepper, cumin, salt, and pepper (Doing this in batches might be a good idea).

Pour soup into a saucepan for reheating, and distribute to serving plates, seasoning to taste with salt and pepper, and topping with sour cream.

Served up by Tod Dimmick

Jalapeno Beet Greens

Seasonal ingredients enable unusual - and delicious - combinations. Here, sweet caramelized onions and beet greens marry beautifully with the mild heat of Jalapeno peppers.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 2-4 as a side dish

2-3 TB olive oil
One onion, 1/4 inch dice
one bunch beet greens, cleaned, stems separated and diced, leaves coarsely chopped
4-5 leaves fresh sage, minced
one jalapeno pepper, cleaned and minced
1 sprig rosemary leaves (about 1 tsp fresh), minced
Salt and pepper to taste


Heat the olive oil in a small skillet over medium heat and saute the onions and beet stems for 10 minutes, stirring occasionally. Turn the heat to medium-low, and add the jalapeno, rosemary and sage. Cook for another 5 minutes, stirring. Add the beet greens, stir and cover, and cook for another 10 minutes, stirring a few times, or until the greens and stems are tender. Serve, seasoning to taste with salt and pepper.

Served up by Tod Dimmick

Pete's Grilled Eggplant Soup

This great recipe by Peter Lundberg is from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (Madison Area Community Supported Agriculture Coalition). I admit I was a skeptic until I tried it. And then came back for seconds and thirds.

3 large eggplants
1 cup olive oil
2 large onions, diced
6 cloves garlic, minced
6 cups diced tomatoes
6 cups chicken or vegetable stock
juice of 1 lemon
1 tsp. ground cumin
2 tsp dried oregano
1 tsp sea salt
1 tsp black pepper
thin, round lemon slices
sour cream

Slice eggplant lengthwise into 1/2 inch thick planks. Grill or broil them until moderately charred. Meanwhile, place olive oil, onions and garlic in large soup pot; cook on high heat, stirring frequently, until translucent. Dice the charred eggplant, add it to the pot, reduce heat to medium, and cook 10 minutes, stirring frequently. Add tomatoes and cook 5 minutes. Add stock, lemon juice, and spices, simmer 30 minutes. Let it cool a little, then puree in small batches (TD Note: Can you say Immersion Blender?!). The color will be a rich brick hue. You may add salt and additional spices to taste. Reheat the soup when you're ready to serve it, garnishing each bowl with a lemon slice topped with a dollop of sour cream. The soup may also be served chilled in the summer. This is the type of soup you may improvise with, adding other vegetables if you have them.

Breakfast Cereal Muffins

Rich, moist whole grain muffins. A different approach to breakfast cereal!

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 14-16 muffins

Wet ingredients:
1 cup apple cider
1 apple, cored and sliced
1 ripe banana
2 eggs, lightly beaten
1 cottage cheese
¼ cup canola oil

Dry ingredients:
1 cup breakfast cereal (your favorite - keep an eye on sugar content)
3 cups whole wheat flour
¼ cup flax meal
1/4 cup sugar or equivalent
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup raisins
¼ cup 60% cacao chocolate chips (to appeal to the kids)

Preheat your oven to 400F.

Whisk the eggs in a large bowl. Place the cider, apple slices and banana in a blender or food processor and process to a smooth consistency. Pour this mixture into the eggs, add the cottage cheese and the oil, and whisk again.

In another bowl mix the dry ingredients.

Stir the liquids into the dry ingredients until just blended. Then stir in the raisins and chocolate chips if using. Using a rubber spatula, scrape muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup). Bake for 18 minutes, or until just firm.

Don't overcook whole grain muffins or they'll dry out.

Grilled Vegetable Ratatouille

Photo:
Tod Dimmick










This recipe takes inspiration from Julia Child's version in Mastering the Art of French Cooking, but with ingredients separately grilled. Ratatouille can easily be an entree all by itself, as well as a memorable side dish. When the grilled vegetables have cooled enough to handle, you can slice them into smaller pieces about 1x2" (optional) for easier serving and visual appeal.

Prep time: 60 minutes total: 30 minutes unattended (salting/purging the vegetables), then 20 minutes (not including oven dried tomatoes, ideally done the night before)
Cook time: 30 minutes
Serves 8-10

about 2 lbs ripe tomatoes, cut into wedges, and oven dried
2 large eggplant, cut crosswise into 1/4" slices
2 large zucchini, scraped and cut crosswise into 1/4" slices
3 TB olive oil for the grilled vegetables
2-3 TB olive oil for the onions
1-2 onions, thinly sliced
2 cloves garlic, crushed
2-3 bell peppers, cored and cut crosswise into 1/4" slices
Salt and freshly ground black pepper, to taste
1-2 cups fresh basil and parsley, chopped (hard to have too much fresh basil)

Layer the eggplant and zucchini in a large baking dish, salting each layer, and set aside for 30 minutes. At the end of 30 minutes, rinse and dry the slices. Preheat the grill. In a large bowl, Turn the zucchini, eggplant, and pepper slices in the 3 TB olive oil. This may need to be done in stages unless you have a brobdignagian bowl. Grill vegetable slices for 6-8 minutes, turning once, or until they are soft and blackened. Return to the bowl, keeping the vegetables separate.

Heat olive oil in a large saute pan over medium low heat and saute the onion and garlic for 5-8 minutes, stirring occasionally, or until the onion is soft and translucent.Remove from heat heat. (If you like the challenge of multitasking, the saute and grill steps can be done simultaneously.)

Preheat the oven to 300. Spread about 1/3 of the onion, 1/3 of the dried tomatoes, and 1/3 of the peppers on the bottom of a dutch oven/stock pot. Cover with half of the zucchini, half of the eggplant, and half of the basil & parsley. Spread another 1/3 of the onions, tomatoes & peppers, and the rest of the zucchini, eggplant, and the rest of the basil & parsley. Season with salt and freshly ground black pepper, if desired. Top with the remainder of the onions, tomatoes & peppers. Cover and bake in the oven for about 45 minutes or until heated through.

Ratatouille can be served hot, warm or cold

Tip 1: Paste tomatoes have less water, and so take less time in the oven.
Tip 2: If the dish seems dry as you assemble it, add a little tomato sauce between the layers.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Cream of Broccoli & Carrot Soup

One of the world's most wondrous inventions is the immersion blender, which enables leftovers to magically transform into soup. In this case, roasted broccoli & carrots, with a few potatoes, and several cups of chicken stock, becomes the perfect satisfying dish. And this is only one of many.

Soup veterans like CSA member Sophie Cannon start by sauteing onions with spices like cumin, turmeric and coriander, then adding the other goodies for blending.

Cooked greens (think kale) are perfect in soups like this.

Grilled Pizza with Caramelized Onions

This happy collision of ingredients and method results in a super crisp thin crust pizza topped with savory-sweet caramelized onion.

I recommend dividing your dough to make several small pizzas. These are much easier to turn on the grill than larger doughs. Stay right by the grill because these cook FAST.

Prep time: Almost instant IF (!) you prepare the dough, tomatoes, and onions ahead of time. If you're preparing all the ingredients, you'll need to start with the tomatoes the night before, or at least that morning, and 60 for the dough and 30 for the onions. (all of this is with minimal attention).
Cook time: 3-5 minutes, depending on the heat of your grill
Serves: 4 - 6 with the possibility of delicious leftovers

INGREDIENTS
1 batch Whole Wheat Pizza Crust
about 4 cups Oven Dried Tomatoes
2-3 cups Caramelized Onions
about 2 cups shredded Mozzarella, or the equivalent fresh

Preheat the grill. Set the dough out and divide into 4 equal balls. Roll one ball out on a floured work surface into a circle about 9" in diameter. Repeat with the other balls of dough. Bring all ingredients out by the grill, and be ready to work fast. Place the dough on the grill and watch carefully. The dough will quickly bubble and rise. Check after 30 seconds to see if the dough is beginning to crisp on the bottom. When browned and crisp on the bottom, flip the dough with a large spatula or pizza peel. Spread 1/4 of the tomatoes, 1/4 of the cheese, then 1/4 of the onions on each crust, close the grill, and give it a minute. The pizza may be done at this point, or might require a little more time. When dough is crisp and cheese is melted, remove pizzas to cutting boards, slice and serve.

Serve with a dry red wine (Chianti is perfect) out on your flagstone terrace.

Fancy touch: Use fresh mozzarella instead of shredded mozzarella - lay slices on the dough, grill as above, and add chopped herbs just before removing from the grill.

Variation: Can easily be done in a hot oven (400 to 500)

Tip: A pizza paddle serves as a handy "spatula" for turning the dough. And be VERY careful spreading ingredients on the dough on the grill - it's hot in there!

Served up by Tod Dimmick

Pasta with Fava Beans, Chard, and Parsley

There's a kindred spirit between earthy, al dente whole wheat pasta and the earthy, vibrant flavors of fresh chard and parsley. Layer in the richness of fava beans and sauteed onions, and this is a dish to make more than once.




Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4-6 with leftovers

1/4 cup olive oil
1 medium sized onion, chopped
1 small bunch chard, stems and leaves separated and chopped
1-2 cups prepared fava beans
1 bunch parsley, washed and coarsely chopped
1 lb whole wheat pasta, your favorite
Salt and pepper to taste
Freshly shredded Parmesan Cheese

Heat water for the pasta.

Saute the onion for 5 mintues in the olive oil in a large skillet over medium heat. Add the chard stems and cook for another 5 minutes, stirring. Add the chard leaves, cover, and cook for another 5 minutes, stirring once or twice, or until leaves are wilted. Stir in the prepared fava beans and set aside.

Cook the pasta, drain, and return pasta to the cooking pot. Stir in the vegetable mix from the skillet, and the chopped parsley. Distribute to serving plates, seasoning to taste with salt and pepper and topping with Parmesan.

Variation - substitute prepared dry beans for the favas.

This is gorgeous with a dry rose wine. Enjoy while looking out over the vineyards towards Mt. Ventoux. The bike ride to the top can wait until tomorrow.

Fresh Veg Chef Salad

Crunchy-creamy and satisfying, this hearty salad will keep you going.

Prep time: 15 minutes
Serves: 2, easily scaled

2 cups chopped broccoli
1 cucumber, halved lengthwise and thinly sliced
1/2 sweet pepper, 1/4 inch dice
2 hard boiled eggs, peeled and coarsely chopped
1/4 cup toasted almonds (or other nuts)
Your favorite vinaigrette
Parmesan for topping

Served up by Tod Dimmick

Roast Chicken with Powisset Root Vegetables

A roast chicken takes only minutes of prep, and then the oven does the rest of the work. Fun History: Steve Friedman wrote about this recipe in a New York Times article. Adapted from The Complete Idiot’s Guide to Cooking for Guys.

Prep time: 5 Minutes
Cook time: 2 1/2 hours
Serves: 4 - 6

1 whole free range chicken, approximately 4-5 pounds.
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons chopped garlic
1 tablespoon Italian seasoning
1 teaspoon ground cumin
Salt and pepper
1/2 cup water
3 large baking potatoes, scrubbed and cut into pieces about 2 inches square
3 onions, peeled and quartered
5 big carrots, peeled and cut into 2” pieces

Preheat the oven to 325. Rinse the chicken under cold running water and pat it dry with paper towels.

In a bowl, mix the olive oil, lemon juice and chopped garlic. Place the chicken in a large roasting pan or a large casserole dish. Drizzle the chicken all over (even get a little on the inside) with the olive oil mixture. Then sprinkle the chicken inside and out with the Italian seasoning, cumin, and salt and pepper. Pour the water into the pan (not on the chicken, don’t want to wash off the seasoning), and slide the chicken into the hot oven.

Cook for about 2 hours, and then add the potatoes, onions and carrots around the chicken, adding a little more water if the pan is dry. Cook for another hour (the total cooking time will be about a half hour per pound of weight), or until chicken is fully cooked. If you have a meat thermometer, the meat should be 185 in the thigh.

Pull that masterpiece out of the oven, and let it cool for a few minutes, then carve off slices to serve with cooked carrots, onions and potatoes alongside.

Last but not least by any means, save that carcass! Bones, skin etc are the perfect base for homemade chicken stock, which is the foundation of all kinds of other recipes.

Bring out a roast chicken for dinner, serve with your favorite Merlot or Pinot Noir, and everything is right with the world.

Served up by Tod Dimmick

Eggplant Rollatini (Video!)

Crisp fried eggplant, creamy herbed cheese, and savory tomato sauce form a dream combination. These could be a side dish, or just as easily be the main course. Adapted from a recipe prepared for the Phantom Gourmet.

Prep time: 45 minutes including 30 minutes unattended while the eggplant slices purge
Cook time: 45 minutes
Yield: about 8 rollatini, depending on the size of your eggplant

INGREDIENTS
1 large eggplant
1 tsp salt
½ to 1 cup whole wheat flour
1 egg
¼ cup milk
½ to 1 cup whole wheat bread crumbs
Olive or canola oil for frying
3/4 cup ricotta cheese
3/4 cup + 1/4 cup shredded mozzarella, separated
¼ cup + 2 TB shredded Parmesan, separated
½ cup chopped basil or parsley
1 tsp garlic salt
2-3 cups tomato sauce

METHOD
Rinse and dry eggplant. Slice off the stem end, and cut into slices about ¼-inch thick. Reserve the outermost slices for another use (they will not be big enough to roll around the filling. Arrange slices in a flat layer on the bottom of a large baking dish. When one layer is finished, sprinkle that layer with salt, and repeat with the next layer until you all useable slices are salted. Put this baking dish aside for half an hour while you mow part of the lawn. After half an hour, carefully tip the eggplant dish and pour off the water

Preheat the oven to 350F, and set out a large loaf pan or baking dish. Set a skillet on the stove, and pour in enough canola oil to cover the bottom, and turn heat on to medium. Pour the flour onto a large plate or shallow dish. Whisk the egg and milk in a large bowl. Pour the bread crumbs onto a large plate or shallow dish. Arrange near the skillet. Take a slice of eggplant, turn it in the flour, then in the egg, and then in the bread crumbs. Carefully place this slice in the hot skillet, and repeat with other slices to fill the skillet. Cook each slice for 4-5 minutes per side or until bread crumbs are nicely browned and crisp. Remove to paper towels and repeat with the rest of the eggplant slices.

In a bowl, mix the ricotta, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, the chopped basil or parsley, and the salt. On a working surface, set out a slice of cooked eggplant. Place about 3-4 TB of the cheese-herb mixture on one end of the slice, and roll the slice from that end to encircle the filling. Place this slice, seam end down, in a baking dish or large loaf pan. Repeat with the other eggplant slices to fill the tray. Spoon pasta sauce around the edges of the rollatini, sprinkle with the remaining mozzarella and Parmesan, cover with foil and bake for about 30 minutes, or until cheese on top is melted and dish is bubbly.

Chianti, or another Sangiovese-based wine, will go well with this tomato-intensive dish.

Tip: Use eggplants that are at least 8” long and about 3” in diameter. Short, wide eggplants are more difficult to roll.

Served up by Tod Dimmick

Pasta with Green Beans, Red Peppers, & Caramelized Onions

Pasta tossed with Grilled Clams and Cherry Tomatoes

Bring the taste of summer right to your back yard! This recipe was prepared for the Phantom Gourmet.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

The Clams
12 or more littleneck clams
4 TB butter
1 tsp chopped garlic
1/2 lemon

The Pasta
1 lb your favorite pasta, cooked (whole wheat spaghetti is delicious with this dish)
1/2 cup crumbled bacon
1/4 cup shredded Parmesan cheese
1 pint grape or cherry tomatoes, halved
Pepper to taste

Boil water and cook the pasta per package directions.

Preheat the grill.

Melt the butter in the microwave, and stir in the garlic and red pepper.

Scrub clams under cold water, and arrange them in a single layer on the grill. Cook for about 5 minutes or until they pop wide open. While the clams are cooking, distribute the pasta to plates, and sprinkle with crumbled bacon.

Top each plate of pasta with an equal number of clams, arranging with meat side down. Spoon a little of the garlic butter into each clam. Distribute grape tomatoes around the clams, sprinkle the plate with shredded Parmesan, drizzle with lemon juice, sprinkle with black pepper, and serve.

Tip: Do not use any clams that are already open before cooking, and discard any clams that don’t open after grilling.

Tip: Seasoning on clams is great, but eliminate or go easy on the salt. Remember – clams grew up in salt water!

A New Zealand Sauvignon Blanc goes perfectly with grilled clams.

Cold Cucumber Soup

My friend Paul Wood made this for me as thanks for supplying him with cucumbers. I got the better end of that deal - this is delicious.

For a batch which makes about 2 quarts:

3-4 good size cucumbers
16 ounces sour cream
16 ounces of plain yougurt
1/2-2/3 quart buttermilk
Dill
2 cloves garlic

Peel and de-seed the cucumbers. Pour about 2 cups of buttermilk in the blender then add sliced up cucumbers to blend very well. As the blender fills up, pour off 1/2 of the liquid and put in more cucumbers. Pour off about 1/2 the liquid again and add sour cream and yogurt.

I use slightly more buttermilk than yogurt or sour cream, but you can play around with the proportions. More sour cream to make it thicker and richer. In general, it's somewhat close to 1/3 of each.

After everything is mixed, pour back about 2 cups into the blender and add 7-8 branches of dill with the garlic and put the blender on high to really blend it. Pour everything together and add a little salt (tsp or so) to taste. At this point you decide if you want more buttermilk, sourcream, yougurt or leave it alone!

It tastes best the next day when the garlic and dill really settle in.

Baked Chile Rellenos

This cousin to the Jalapeno Popper (and more interesting) is a rich, cheesy, mildly spicy dish that can be breakfast, lunch, or dinner. Or maybe all three. This hearty version is resplendent with eggs and baked rather than fried.

Prep time: 30 Minutes
Cook Time: 20-25 Minutes
Serves: 6

Other Time: 1 hour, 15 minutes
Yield: Makes 8 servings

6 Poblano Chiles (available in many large grocery stores and just maybe out in the field!).
½ pound chorizo, or similar spicy sausage
1 cup shredded Monterey Jack or mild Cheddar (For purists, use chopped Queso Chihuahua)
½ cup corn kernels
8 eggs
¼ cup flour
1 tsp dried oregano
½ tsp salt
1 cup shredded “Mexican Style” cheese, or shredded Monterey Jack

Variations: Other mildly spicy (or even sweet) peppers can be substituted for Poblano. Omit the sausage for a vegetarian version.

Tip: Be sure to wash your hands thoroughly after touching pepper seeds and membranes.

Lightly oil a large baking pan, or several smaller ones, of sufficient volume to hold your peppers and the egg mixture.

Preheat your broiler and set the top rack so that a baking tray will be about 5” below the heat source. Wash and dry the peppers, place in a single layer on a baking tray, and slide under the broiler for 3-4 minutes or until the peppers blacken and blister. Turn peppers, and broil for another few minutes to blacken that side, repeat again if necessary. Place peppers in a large bowl, cover, and let sit for 10 minutes. Turn the oven to bake at 350F.

While peppers are cooling, finely chop the chorizo and sauté with the corn in a skillet over medium heat for 5 minutes. Turn off heat, and mix with the cheese.

After that time, peel off the loose skin. With a sharp paring knife, slice off the stem end of each pepper, and remove the seeds. Stuff each pepper with the sausage mixture and arrange peppers in your baking tray.

In a large bowl whisk the eggs, flour, oregano and salt. Sprinkle the peppers with half of the shredded cheese, pour the egg mixture over and around the peppers, and top with the remaining shredded cheese. Bake for 20 minutes or until the eggs are barely set. Serve warm.

Served up by Tod Dimmick

Jalapeno Poppers

Photo:
Tod Dimmick








All right, I'll admit that these are over-the-top indulgent. After picking gorgeous jalapeno peppers at the farm today I couldn't resist posting this classic: crisp & crunchy on the outside, spicy-juicy on the inside. A few of these could be called an entree.

Prep time: 40 Min
Cook time: 10 min
Yield: 20-25 poppers

Ingredients:
1 pkg (8 ounces) light cream cheese, softened
1 pkg (8 ounces) shredded Cheddar cheese
4 TB crumbled bacon
20-25 jalapeno peppers
1 cup milk
1 cup flour (whole wheat or white)
1 cup bread crumbs (whole wheat or white)
Oil for frying

Soften the cream cheese by microwaving for 30 seconds in a large bowl. Stir in the cheddar cheese and bacon, and set aside.

Wash and dry the peppers. Using a sharp paring knife, slice each pepper in half lengthwise. Carefully remove the seeds and membranes, and discard (these are the truly hot parts of the pepper!). As you work, try to keep the matching pepper halves next to each other. Wash your hands. Mound a spoonful of the cheese mixture into one half of the pepper, and re-cap with the other half (there should be enough filling to glue the two halves together).

Arrange the pepper assembly line with a bowl containing the milk, a bowl containing the flour, and a bowl containing the bread crumbs. Dip each pepper in milk, then in flour, then set aside to dry for a minute while you do the rest. Then take each pepper and dip again in the milk, and roll in the breadcrumbs to completely coat (You can repeat this step more than once for thicker breading). Heat oil in a saucepan or deep fryer to 350F, and cook peppers for about 3 minutes or until golden brown. Drain on paper towels, and serve. Delicious!

Variation: Omit the bacon, add in chives or scallions to the filling.

Note: After stuffing hot peppers, wash your hands thoroughly to remove the Capsaicin – the compound that gives peppers their heat. I wash my hands 2-3 times just to be sure. While working, be careful about rubbing your eyes etc because that hot stuff is painful!

Adapted from my recipe for the Phantom Gourmet.

Roast & Saute Platter

Photo:
Tod Dimmick











This dish turns the waste-nothing approach into a somewhat dramatic vegetable dish, roasted vegetables on a bed of greens. This version uses radishes, beets, fennel, & spring onions, but substitute at will.

Prep time: 10 minutes
Cook time:45 minutes
Serves: 4-6

1/4 cup olive oil
2 cloves garlic, crushed
2 TB balsamic vinegar
1 bunch beets, cleaned, appetizing leaves and stems reserved
1 bunch radishes, cleaned, appetizing leaves and stems reserved
1 bunch kohlrabi, peeled if necessary, cut into 1/2" chunks, appetizing leaves and stems reserved
1 fennel bulb with a good amount of stem, cleaned and cut into 1/2" chunks
Spring onions or scallions in the amount you like, cut into 1/4 inch dice.
salt and pepper to taste
shredded Parmesan cheese for garnish

Preheat the oven to 400. Mix the olive oil, garlic, and vinegar in a small bowl.

Chop the beets into 1/2 inch chunks, toss in a large bowl with the olive oil mixture, scoop with a slotted spoon into a large baking dish, and roast for 20 minutes. Meanwhile, chop the radishes, kohlrabi, Fennel, and scallions, and toss in the bowl with the remaining olive oil mixture. At the beets' 20-minute mark, scoop in the rest of the vegetables and roast for another 20 minutes, stirring a few times, or until all vegetables are tender.

While chopped vegetables are roasting, heat any remaining olive oil in a saute pan over medium heat (add a little more oil if necessary) and saute the greens until tender. Arrange greens on a platter, top with roasted roots, season to taste with salt, pepper & parmesan, and serve.

Served up by Tod Dimmick

Roast Chicken with Bok Choy and Kohlrabi

Grilled Kohlrabi

Photo:
Tod Dimmick










Tender kohlrabi on the inside, grill flavor on the outside. This is a good use of large summer kohlrabi.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6

2 large kohlrabi, peeled, cut into 1/2" slices, and steamed until tender crisp (basic recipe)
2 TB olive oil
2 cloves garlic, crushed
2 TB balsamic vinegar
salt and pepper to taste
shredded Parmesan cheese for garnish

While kohlrabi is steaming preheat the grill. Mix the garlic, olive oil, and balsamic vinegar. When kohlrabi is steamed, remove slices to a shallow dish and coat with the olive oil mixture, turning. Grill for 2-3 minutes per side.

Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.

Variation: add chopped cooked chicken, pork, or sausage.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Fried Sage Carbonara

Photo:
Tod Dimmick















Mac and cheese for adults.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6, probably with leftovers

1 lb. whole wheat rotelle (or your favorite pasta)
3 TB olive oil
12 or more fresh sage leaves
2 cloves garlic, crushed
1 TB fresh rosemary leaves, or 1 tsp dried
1 egg
2/3 cup shredded parmesan cheese
1/3 cup sour cream
salt and pepper to taste

Cook the pasta. While pasta is cooking, heat the olive oil in a skillet over medium heat and fry the sage leaves. When crisp, remove the leaves to paper towels Add the garlic and the rosemary and cook for another 3 minutes. Remove skillet from heat.

Drain the pasta when al dente, return to the pasta pot, and stir in the egg. It will cook in the hot pasta. Then stir in the Parmesan and sour cream, half of the sage leaves, and the garlic, rosemary, and any olive oil remaining in the skillet.

Serve, seasoning to taste with salt and pepper and topping with remaining crisp sage leaves.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Pasta with Fava Beans & Chard Stems

Photo:
Tod Dimmick















Chard stems don't get enough respect. Sometimes (gasp) they are even discarded. But the delicious, earthy, crunchy flavor is perfect in many dishes.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6, probably with leftovers

1 lb. whole wheat egg noodles (or your favorite pasta)
3 TB olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 large bunch chard, leaves removed for another use, stems washed and chopped into 1/2" pieces
2 cups cooked fava beans
1/2 cup chopped parsley
2 TB minced dill
1 TB balsamic vinegar
salt and pepper to taste
shredded Parmesan cheese for garnish

Cook the pasta. While pasta is cooking, heat the olive oil in a skillet over medium heat and cook the onion for 5 minutes, stirring. Add the garlic and the chard stems and cook for another 3 minutes. Add the fava beans and heat. Drain the pasta when al dente, return to the pasta pot, and stir in the vegetables from the skillet, the parsley, and the dill.

Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.

Variation: add chopped cooked chicken, pork, or sausage.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Fennel & Chicken Slaw

Photo:
Tod Dimmick










This crisp, cool, savory salad is perfect for summer weather.

1 - 1 1/2 cups cooked chicken, chopped
1 fennel bulb, sectioned, rinsed, and thinly sliced
1/2 cup parsley, rinsed and chopped
1/4 cup sweet onion, minced
1/4 cup dry toasted, sliced almonds
a handful fresh basil leaves, minced (about 1/4 cup)
salt and pepper

Dressing:
2 cloves garlic, crushed
3 TB mayonaise
1 TB olive oil
2 TB lemon juice (about half a lemon)
1 tsp fresh dill, minced

Mix the chicken, fennel, parsley, onion, almonds, and basil in a bowl. In a separate small bowl, mix the garlic, mayo, oil, lemon juice, and dill. Scrape this dressing over the salad and toss thoroughly to mix, seasoning to taste with salt and pepper.

Serve with a dry rose' or dry white wine and enjoy this salad as you survey the view from the shade of your Provencal farmhouse. Or, in our case, as you survey the tailgate lot outside of Gillette Stadium before a Revs game.

Tip: A food processor equipped with the thin slice disk is a good tool for preparing this salad.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Hearty Greens & Barley Soup

Photo:
Tod Dimmick















Like hearty greens? This is the soup for you. This big batch is one of my tricks for preparing large amounts of summer produce to freeze for the winter. Problem is that it's so tasty I eat much of it before it gets near the freezer.

Prep time: 20 minues
Cook time: 60 minutes
Serves:

3 TB olive oil
1 large onion, chopped
2 bunch hearty greens, such as kale or other brassica greens, washed, with stems separated and chopped into 1/2" pieces and leaves coarsely chopped.
4-5 carrots, scrubbed, peeled if necessary, and chopped into 1/4" segments
a handful fresh sage leaves, chopped
a 6" branch fresh oregano, leaves stripped & chopped, woody part discarded or reused elsewhere
4-5 3" spears fresh thyme, leaves stripped, woody part discarded or reused elsewhere
2 6" fresh rosemary spears, leaves stripped & chopped, woody part discarded or reused elsewhere
2 large cloves garlic, crushed
12-15 cups chicken stock or vegetable stock (vary the amount depending on how thick you like your soup)
1 cup uncooked barley
5-6 cups tomato sauce (or even -shh- a jar of your favorite pasta sauce)
salt and pepper to taste
shredded Parmesan cheese for garnish

Heat the olive oil in a stock pot over medium heat and cook the onion, kale stem sections, herbs, carrots, and garlic, stirring, for 10 minutes. Add the chicken stock, increase heat to medium high, and bring to a low boil. Add the barley and chopped greens, turn the heat to low and simmer, stirring occasionally, for 45 minutes or until greens are tender and barley is cooked. Stir in the tomato sauce, and return to a simmer. Add more stock or water if necessary to reach the consistency you like.

Season to taste with salt and pepper. Serve with parmesan and a glass of dry rose' wine. If it's winter when you enjoy this soup, a few spoonfuls will bring you right back to summer. Life is good.

Variation: add chopped cooked chicken, pork, or sausage.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Salad Martini

Photo:
Tod Dimmick















Want to serve gorgeous fresh salad vegetables in a new way? Make that salad something to toast! Obviously this is more about presentation than recipe, but isn't fun part of the objective?

Prep time: 10 Minutes
Serves: 8+ (depending on the size of your glasses!)

1/2 of a small head fresh green cabbage (about 2 cups, shredded)
2 apples, cored and roughly sliced
5-6 radicchio leaves
2-3 carrots, scrubbed (peeled if necessary)
1 small sweet onion (about 1/2 cup when shredded
Vinaigrette (your favorite)

Run all these ingredients through a food processor using the thin slice wheel. Toss with vinaigrette and serve as a toast to farm fresh produce.

Variations: Wow - limited only by your choice of processor-friendly vegetables. Or add chopped chicken, hard boiled egg, and/or bacon can call it a meal.


Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Crustless Tomato & Herb Quiche

Photo - Tod Dimmick










Fast and delicious. The water bath gives this cheesy dish a smooth, velvety texture.

Prep time: 10 Minutes
Cook time: 30 minutes
Serves: 6-8

5 eggs
1 cup ricotta cheese
1 cup shredded mozzarella
1/2 cup chopped parsley
2 TB finely minced fresh herbs, such as sage, basil, oregano, and dill
1/2 tsp freshly ground black pepper, or to taste
Salt to taste
1 large tomato, chopped into pieces about 1/2 inch across

Preheat the oven to 350F. Whisk the eggs in a large bowl, then whisk in the ricotta and mozarella cheeses, the parsley, herbs, pepper, and salt. Scrape the mixture into a pie plate, and arrange the tomato pieces across the top (they will sink in). Place the pie plate into a large baking dish. Carefully fill the baking dish with warm water to about 2/3 of the way up the side of the pie plate, and slide into the oven. Bake for 30 minutes or until the eggs are set.

Can be served warm or cold.

Served up by Tod Dimmick,
Editor of TastingTimes

Zucchini & Herb Fritters

Photo - Tod Dimmick










Fried foods are not often called "healthy". Delicious Zucchini Fritters help tilt the scales in that happy direction. The marigolds are optional - they add delicious spicy flavor.

Prep time: 10 Minutes
Cook time: 30 minutes for this full batch
Yield: 9-12 large fritters, feeding 4-6 as a side dish or appetizer

1 medium zucchini, about 10" long
1 small onion
5-7 fresh sage leaves, finely minced
1/2 cup finely minced basil leaves
1/2 cup finely minced parsley with stems
1/4 cup fresh signet marigolds (about 15 flowers), finely minced (optional)
1/2 tsp freshly ground black pepper, or to taste
Salt to taste
2 eggs
2/3 cup whole wheat flour
1/3 cup wheat bran (or use more flour)
Olive oil for cooking

Run the zucchini and onion through the food processor using the fine shredding wheel. Whisk the eggs in a large bowl. Add the zucchini and onion mixture, the basil, parsley, marigolds, flour, bran, salt and pepper and stir with a rubber spatula to form a thick batter. If it's too runny to scoop like batter into a skillet, stir in a little more flour.

Heat a few tablespoons of olive oil in a small skillet over medium heat. When a drop of water dances on the oil, carefully scoop in several fritters and cook for 4 minutes per side, or until each side is browned and slightly crisp. Drain on paper towels while cooking the rest. Serve warm with sour cream or yogurt.

Served up by Tod Dimmick,
Editor of TastingTimes