Vegetables & Fruits

Trim and coarsely chop leeks. Wash and drain. In saucepan of boiling salted water, cook leeks until tender, 4 min, and transfer w slotted spoon to blender, reserving liquid. Trim beet stem to 1″ and scrub. In same saucepan, cover beets (add salted water if necessary) by 1″ and simmer, covered, 35-45 min, until tender.…

Put all ingredients in food processor, tasting and adjusting seasonings and liquid as needed, adding more salt, bean liquid or lemon juice, il if needed. Will keep in the fridge for up to a week. Serve w pita chips 2 roasted beets1 15-oz. can cooked chickpeas (drained and liquid saved)2 T fresh lemon juice1 healthy…

In wok heat 1 T butter and 2 T vegetable oil over high for 1-2 minutes (don’t let it burn). Add onion garlic, chili pepper, and cayenne. Stir fry/saute for a minute (don’t let it burn). Add sprouts and stir fry/saute for 1 minute. Add wine and/or broth. reduce to low and simmer 2-3 min.…

Soak beans overnight. Preheat oven to 350. Simmer beans in water to cover for about 1 hour, until tender. Halfway through cooking time, season w salt and pepper. Put in food processor. Squeeze garlic cloves out of skins and add them along with olive oil. Process till smooth, adding more oil if needed. Stir in…

In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Begin adding handfuls of the greens, cooking and stirring until leaves wilt.…

Place beans in Dutch oven; cover w water 2″ above beans; let soak 8 hours. Drain. Return to Dutch oven. Cover w water 2″ above beans. Add garlic; boil; cover and reduce heat. Simmer 1-1.5 hours or until tender. Add sage and cook 5 min. Remove from heat. Drain. Remove and discard sage leaves. Place…

Put beans, water, sage, bay leaf, and whole head of garlic in saucepan. Cover and slowly bring to simmer over low heat. This can take 1 hour. Simmer until tender and soft, but not mushy, about 35-40 min. Remove from heat and cool beans, covered, 15 min. Stir in sea salt. Drain almost all cooking…

Cook onion in Dutch oven coated w olive oil over medium high heat, stirring until softened, 5 min. Add garlic; cook 1 minute. Stir in curry paste; cook 1 min. Stir in beans, tomatoes, coconut milk, sugar, salt, lime zest and juice. Heat to boil; reduce heat and simmer 30 min. Top w green onion…

Heat oven to 475. In 10″ ovenproof skillet, heat olive oil over med-hi. Fry garlic until lightly golden about 1 min. Stir in tomato paste, paprika, red-pepper flakes an cumin, and fry 30 seconds, reducing heat as needed. Add beans, water and s&p, and stir to combine. Sprinkle cheese evenly over top and bake until…

Place asparagus in single layer in large nonstick skillet and drizzle w 1T oil. Shake the pan to coat the asparagus w oil and place over medium heat. Cook, shaking the pan every few minutes to brown evenly. Lower heat and continue cooking until asparagus is tender, 10-15 min. Transfer to serving dish. Season to…