Recipes

Makes 6 servings

• 1/4 c olive oil or peanut oil
• 4 green onions, chopped
• 1 medium bell pepper, diced
• 1/2 tsp crushed red pepper flakes (optional)
• 2 cloves garlic, minced
• 1 head green cabbage, shredded
• 1 c water or chicken stock
• Salt and pepper to taste

1. Heat large, heavy, non-reactive pot or skillet over medium high heat; add oil to hot pan, immediately add onions and bell peppers and stir-fry 1 minute.
2. Add crushed red pepper and garlic, stir 15 seconds. Do not allow garlic to brown.
3. Add two handfuls of cabbage; stir 30 seconds. Repeat until all of the cabbage is in pot. Add water or stock, cover and cook 10 minutes.
4. Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is tender, almost all the liquid will have cooked away.

Makes 4 servings

• 1 large ripe cantaloupe
• 1/4 c orange juice
• 1/4 c honey, or to taste
• 1/4 c cream
• Nasturtium blossoms or cinnamon for garnish

1. Remove cantaloupe pulp, being careful not to use any green flesh near the rind. Puree in food processor.
2. Add orange juice, honey and cream. (If the melon is very ripe and full-flavored, the honey can be omitted. Taste before adding.) Pulse until blended.
3. Serve chilled in glass bowls with a washed nasturtium blossom on top, or sprinkle cinnamon very lightly on top.

Makes 4 servings

• 1 c beef broth
• 1 lb peeled baby carrots or carrots cut into 2-inch pieces.
• 1 tsp honey
• 1 Tbsp butter or margarine
• 2 Tbsp minced fresh parsley, chopped

1. In a saucepan, bring beef broth to a boil. Add carrots, honey, butter, and parsley. Cover and simmer 4-5 minutes.
2. Remove carrots to a warm plate.
3. Continuing to simmer broth 15 - 20 minutes, until reduced to about 2 tablespoons. Return carrots to pan and toss. Serve at once.

Makes 6 servings

• 2 large cloves garlic, minced
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 1 large head cauliflower, separated into florets
• 1/3 c grated Parmesan cheese
• 1 bunch fresh parsley, chopped

1. Combine garlic, olive oil, salt and pepper in a casserole dish. Add cauliflower, and toss to coat well.
2. Bake 25 minutes at 425 degrees, stirring halfway through.
3. Sprinkle top with Parmesan and parsley, and broil 3 - 5 minutes, until golden brown.

Makes 4 servings

• 6 oz feta cheese, crumbled
• 3 stalks celery, thinly sliced
• 1 small jar pimiento strips
• 2 Tbsp fresh chopped thyme or oregano
• 2 Tbsp vinaigrette-style salad dressing
• Leaves of 1 small head leaf lettuce

1. Mix the feta with the celery, pimiento and chopped herbs. Sprinkle with the vinaigrette.
2. Place lettuce leaves on four plates; top with feta and celery mixture.

Makes 4 servings

• 1 lb Swiss chard
• 1/4 c water
• 1 1/2 lb haddock fillets
• Salt and pepper to taste
• 1 Tbsp olive oil
• 2 tomatoes, chopped
• 1 large onion, chopped
• 1/2 c minced parsley
• 2 Tbsp sliced garlic
• 2 tsp minced fresh tarragon

1. Strip stems from Swiss chard leaves; slice stems crosswise.
2. Shred leaves and place in shallow 2-quart baking dish. Sprinkle with water.
3. Place fish on chard; add salt and pepper.
4. In nonstick skillet, heat oil over medium-high heat. Add chard stems, tomatoes, onion, parsley, garlic and tarragon. Season with salt. Cook until onion is crisp-tender, about 4 minutes.
5. Spread tomato mixture over fish, cover and bake 10 - 15 minutes at 450 degrees, or until fish just flakes when tested with a fork.

Makes 4 cups

• 4 large ears of corn
• 1/2 c minced red onion
• 1 1/2 c chopped tomato
• 1 or 2 jalapeno peppers (to taste), seeds removed and minced
• 1/4 c minced cilantro
• 1 Tbsp olive oil
• 1 Tbsp fresh lime juice
• 1 tsp ground cumin
• Salt and black pepper, to taste

1. Pull down corn husks and remove silk. Wash. Pull husks back up to cover ear; fasten with string or piece from outer husk.
2. Place on baking sheet, partially covered with aluminum foil, and bake at 375 degrees 45 - 55 minutes. Cool.
3. Cut kernels from ear until you have at least 2 1/2 cups. Combine with onion, tomato, jalapenos, and cilantro. Add olive oil, lime juice, and cumin. Stir in salt and black pepper.
4. Cover and chill 30 minutes. Best served same day.

Makes 8 servings

• 8 oz rotini
• 2 c peeled cucumber slices
• 1 c quartered cherry tomatoes
• 1 (15 oz) can garbanzo beans, drained and rinsed
• 3/4 Tbsp dried dill weed
• 1/2 c ranch-style dressing
• 1/3 c plain low-fat yogurt
• Crumbled feta cheese

1. Cook pasta according to package directions; drain and rinse in cold water.
2. In salad bowl, toss cooled pasta with cucumbers, tomatoes, garbanzo beans, and dill weed.
3. In a small bowl, blend dressing and yogurt. Add to salad bowl; stir until well-coated. Cover and refrigerate 1 hour, stirring occasionally.
4. Crumble feta on top; serve.