DIG IN: Recipes and Wisdom from Growing Places GardensCopyright © 2014 by Growing Places Garden Project

Cover design: Kate Wollensak Freeborn

325 Lindell Avenue Leominster, MA 01453staff@growingplaces.org

978.598.3723www.growingplaces.org

At Growing Places (GP), we believe in the power of gardening to improve lives. We partner with low-income individuals, families, and communities in North Central Massachusetts to cultivate their capacity to garden so that they may realize the many health, economic, and social benefits of growing their own produce. GP uses gardening as a platform for social change. We work side-by-side with low- income gardeners, volunteers and partners to learn and build each other’s capacity to grow, harvest and use fresh produce through hands on lessons in our Teaching Gardens and workshops and by helping to establish gardens in backyard and community settings.

Who We Are | 8

Our Hope | 9

Spring | 11

Summer | 57

Fall | 113

Winter | 129

Edibles | 137

Index | 143

CONTENTS

We are deeply indebted to our talented staff,

passionate gardeners, dedicated volunteers,

and generous financial partners, without whom none of the

work we do would be possible.

acknowledgements

9 

We don’t want you to set your menu by scru nizing this book.

Instead, go out into your garden and visit your favorite farmer’s market and see what is ready, available, and fresh—what nature has put on the menu—and then, come back to the pages that follow and inves gate how the Growing Places’ community cooks and prepares the varie es of fresh produce. What you have may be a li le different. Experiment, taste, and share.

You will figure it all out!

OUR HOPE

Spring | 11

BEETS | BROCCOLI | CABBAGE | CAULIFLOWER | CHARD | CHOI | COLLARDS | GARLIC SCAPES

KALE | LETTUCE | PARSLEY | PEAS | RADISHES | SPINACH

Spring | 12

BEETS Beet Greens with Caramelized Onions

Beets with Orange Vinaigre e

Chocolate Beet Cake

Pickled Beets

Roasted Beets

BROCCOLI Rebecca’s Indian Inspired Spring Vegetables with Chick Peas

Vegetable Satay

CABBAGE Coleslaw

Roasted Cabbage Wedge Salad

CAULIFLOWER Cauliflower with Nuts and Brown Bu er

Potato Cauliflower Curry

Red Len ls and Cauliflower

CHARD Creamy Swiss Chard Pasta

Swiss chard and Toasted Sunflower Seeds on Whole Wheat Fusilli

Thai-Inspired Chard

CHOI Baby Bok Choi with Chile and Ginger

12 | SPRING

Spring | 14

Spring | 15

1 tablespoon olive oil 

¼ pound yellow onions, peeled and diced 

⅛ teaspoon fresh thyme, chopped 

1 garlic clove, minced 

⅛  teaspoon salt  

Fresh black pepper, ground 

⅛  cup balsamic vinegar 

4 cups beet greens, washed and chopped 

BEET GREENS WITH CARAMELIZED ONIONS

Heat the oil over medium high heat ll it stops sizzling. Add onions and reduce the heat to medium-low. Cook slowly, s rring occasionally, un l golden brown and caramelized, about 30 minutes.

Add the thyme, rosemary, garlic, salt, pepper, and vinegar s r well to combine.

Cook for 5-15 more minutes, adding water if the liquid dries up. Add beet greens just to wilt.

Serve immediately.

SERVES | 4

From Jan Johnson, Mentor

FROM THE GARDEN Try plan ng beets as a border around the edge of raised beds. Each plant needs only about 4” of space.

Spring | 22

Spring | 30

1 tablespoon olive oil 

1 tablespoon brown mustard seed 

2 cups broth (your favorite kind) 

1 cup red len ls, picked over, rinsed and drained  

1 pound (or so) cauliflower cut into small pieces  

2 cups diced, fresh tomatoes  

Op onal: 

1 teaspoon salt 

½ teaspoon cumin 

12 ounces cooked sausage  

RED LENTILS AND CAULIFLOWER

Heat oil in large pot over medium heat.

Add mustard seed and s r while it toasts (30 sec.). Add broth, len ls and cauliflower (and cumin if using) and heat to a gentle boil. Reduce heat to low, cover and simmer for 15 - 20 minutes or un l liquid is absorbed (it should be a thick stew by now).

Add tomatoes, salt and simmer another 10 minutes or un l len ls are so and dish is creamy.

Add cooked sausage last, if using, and serve.

From Susan Phinney, Volunteer

SERVES | 4

Spring | 39

10 large garlic scapes, chopped

⅓ cup raw sunflower seeds (or walnuts, pistachios, or pine nuts)

⅓ cup finely grated Parmigiano-Reggiano

Salt and black pepper

⅓ cup extra virgin cup olive oil

GARLIC SCAPE PESTO

Puree the garlic scapes, seeds or nuts, Parmesan, ½ teaspoon salt and ¼ teaspoon pepper in a food processor un l very finely chopped. With the motor running, slowly pour the oil through the opening. Season pesto with salt and pepper to taste. The pesto will keep in the fridge, covered, for 1 week or frozen for a month.

Delicious over pasta, quinoa, or rice.

From the Growing Places Garden to Table Program

FROM THE GARDEN Pick veggies just before you are going to use them. Most crops taste best fresh off the vine and lose their flavor if le to hang around on the counter or in the fridge too long.

Spring | 40 (Image courtesy of greencitymarket.wordpress.com)

Spring | 55

UKRANIAN RADISH SALAD

½ pound radishes, thinly sliced into rounds (about 2 cups) 

1 scallion, cut crosswise into very fine rounds (green and white por ons) 

3 tablespoons finely chopped fresh dill 

1 tablespoon olive oil 

½ teaspoon salt 

¼ teaspoon cayenne 

1 cup sour cream 

¼ teaspoon paprika 

In a bowl, combine the radishes, scallion, dill, olive oil, salt and cayenne. Mix well.

Add sour cream and paprika. Mix again.

Serve chilled.

Contributed by Chris ne Lang, Gardener

SERVES | 4

FROM THE GARDEN Plant radish seeds around the edge of raised beds. They will be ready to harvest by the me slower maturing crops need the space. Or for a handier harvest, plant those radishes in a container right outside your kitchen door.

Spring | 57

BASIL | BERRIES | CARROTS | CORN | CUCUMBERS | EGGPLANT | FENNEL | GARLIC

GREEN BEANS | KALE | KOHLRABI | LETTUCE | PEACHES | PEPPERS

POTATOES | SQUASH | TOMATILLOS | TOMATOES | ZUCCHINI

Spring | 58

BASIL Pesce Pesto

BERRIES Fresh Summer Berry Bu ermilk Cake

CARROTS Carrot Salad

Carrots Glazed with Balsamic and Bu er

CORN

Corn and Black Bean Salsa

David’s Succotash

Tom Thumb Quinoa

CUCUMBERS

Middle Eastern Cucumber Soup

EGGPLANT

Anna’s Grilled Eggplant Brusche a

Buraunee Baumjaum (Afghan Eggplant)

Eggplant and Zucchini Lasagna

Eggplant Stacks

FENNEL Fennel and Orange Salad

Fennel Riso o

58 | SUMMER

Spring | 59

GARLIC Garlic Oil

Pickled Garlic

GREEN BEANS Ann Champsaur’s French Green Bean Salad

Dilly Beans

Simple Grilled Green Beans

KALE Easy Kale

KOHLRABI Refreshing Sweet and Sour Kohlrabi Salad

PEACHES Peach Slump

PEPPERS Grilled Red Pepper and Eggplant

Red Pepper and Mango Spinach Salad

Yellow Tomato and Golden Pepper Soup

POTATOES Mustard Roasted Potatoes

Potato Fri ata

Potato Leek Vinaigre e

Steak Fries

SQUASH Shaved Salad

TOMATILLOS

Fresh and Spicy Salsa Verde

SUMMER| 59

Spring | 60

60| SUMMER

TOMATOES

Easy Blender Gazpacho

Roasted Cherry Tomatoes

Simple Fresh Tomato Sauce

ZUCCHINI Bulgarian “Tikvichki”

Fresh Farmed Zucchini Cake

Vegetable Herb Cheesecake

Zucchini Pancakes

Zucchini Crisp

Zucchini Ribbons with Lemon and Garlic

Summer | 63

CARROT SALAD

4 medium carrots, shredded  

1 or 2 tablespoons orange juice concentrate 

1 or 2 handfuls raisins 

1 or 2 handfuls sunflower seeds 

Diced celery (op onal)  

Mix all ingredients together.

Note: This is a favorite salad for kids!!

Submi ed by Gypsy Meadows, CSA

SERVES | 4

FROM THE GARDEN ”The day is coming when a single carrot, freshly harvested, will set off a revolu on.”

—Paul Cezanne

Summer | 64

Summer | 67

DAVID’S SUCCOTASH

2 sweet corn or young corn, cut from the cob and cobs scraped with the back of a knife 

1 small onion, diced 

1 ¼ cup beans, fresh shelling beans, green beans, canned lima or other bean, dried beans soaked and pre‐cooked 

1 small pepper, hot or sweet or mix 

1 medium tomato 

Olive oil or bu er 

Fresh herbs (any kind) 

Salt and pepper 

Sauté the onions and peppers in the oil or bu er with a pinch of salt and pepper for about 5 minutes. Add corn and shell beans with about a ¼ inch of water. Add another pinch of salt and bring to a boil.

Turn down to a simmer, add tomatoes, cover the pot and cook un l the beans and corn have so ened (10-15 minutes).

Add beans and herbs. Cook for another 5 minutes. Taste and adjust seasoning. More olive oil and bu er can also be added now to make a richer dish.

Generously donated by David Bigelbach, Sous-Chef, Henrie a’s Table, The Charles Hotel, Boston

Summer | 79

GARLIC OIL

½ cup extra virgin olive oil 

3‐4 cloves garlic, chopped quite small 

¼ ‐½ teaspoon powdered mustard 

Red pepper flakes (as much as you like!) 

Chopped parsley (as much as you like) 

Salt 

Parmesan or Romano cheese for gra ng 

Bague e, sliced 

Mix everything except cheese in a saucepan over medium heat un l the garlic begins to sizzle. Let the mixture sizzle un l you can smell the garlic and then remove the pan from the heat.

Brush mixture on bague e slices and grate cheese over each slice. Place under broiler or in a toaster oven un l lightly browned.

Adjust all ingredients to your liking!

Note: Le over mixture stores well in fridge for a month or so. Simply reheat to use again.

Contributed by Brigi e Flick, Volunteer

Summer | 80

Summer | 88

Summer | 89

PEACH SLUMP

8 cups peeled, pi ed and thinly sliced peaches (about 8 medium peaches) 

2 tablespoons light brown sugar 

½ teaspoon almond extract 

½ teaspoon nutmeg 

1½ cup flour 

2 teaspoons baking powder 

2 tablespoons sugar 

⅓ cup bu er 

½ cup milk 

¼ cup bu ermilk 

1 egg 

Preheat the oven to 400 degrees. Lightly bu er a 1-½ quart baking dish.

Combine first four ingredients. Spread in the bo om of dish. S r together flour, baking powder, and sugar with wire whisk. Cut the bu er into the flour mixture, un l it forms coarse crumbs. Combine milk, bu ermilk, and egg. Add to flour mixture. Do not knead; the dough will be s cky, s ff, and lumpy. Drop by the spoonful over the peaches.

Bake for 25 minutes or un l the top is golden and the juices are bubbling. Cool on a wire rack for about 5 minutes. Then loosen the biscuit from the sides of the pan and invert onto a serving pla er.

Recommended by Molly Peterson, GP Educa on Coordinator

Summer | 94

MUSTARD ROASTED POTATOES

½ cup whole grain mustard 

4 tablespoons olive oil, separated 

1 teaspoon lemon zest 

2 tablespoons lemon juice 

3 garlic cloves, minced 

1 tablespoon dried oregano 

1 teaspoon salt 

1 teaspoon pepper 

3 pounds small potatoes, such as red skinned 

Preheat the oven to 425 degrees. Grease 2 baking sheets with 1 tablespoon of the olive oil. Whisk the rest of the olive oil with the whole grain mustard, lemon juice, garlic, oregano, lemon zest, salt, and pepper in a large bowl.

Wash the potatoes thoroughly, and slice into ¾” wedges. Toss potato wedges in mustard mixture, then spread evenly on the 2 baking sheets.

Bake for 45 minutes, flipping the potatoes over halfway through and switching the baking sheets if needed.

Generously donated by Community Harvest Project

Summer | 95

Summer | 104

Summer | 105

SIMPLE FRESH TOMATO SAUCE

About 6 large, ripe tomatoes 

6 to 8 cloves of fresh garlic 

About 1 cup of fresh basil (more if you like) 

8 ounces of fresh mozzarella cheese 

1‐2 tablespoons extra virgin oil 

Salt to taste 

Process garlic through a garlic press into a large bowl.

Cut up tomatoes and add to bowl.

Cut up or tear apart fresh mozzarella and basil and add to bowl.

Drizzle olive oil over mixture, sprinkle with salt and mix it all up. Let stand for 15 minutes or so to blend flavors.

Serve over your favorite hot pasta.

Note: Beverly’s sister has lived in Italy for years and says this is the way Italians make fresh pasta sauce. It’s a great way to use up all those big, ripe tomatoes that seem to come all at once! It’s very easy and simple with no cooking required.

From the kitchen of Beverly Christenson, Gardener

Spring | 113

BEETS | BROOCOLI | CABBAGE | CAULIFLOWER | CHARD | COLLARDS | GARLIC SCAPES | KALE | PARSLEY | PEAS | RADISH | SPINACH

BRUSSELS SPROUTS | KALE | POLE BEANS | PUMPKIN | SQUASH | TURNIPS

Fall | 114

BRUSSELS SPROUTS Li le Cabbage Hash

Roasted Brussels Sprouts

KALE Jackee’s Kale Salad with Feta and Cranberries

Sausage, Grapes and Kale

POLE BEANS

Vegetable Medley over Rice Noodles

PUMPKIN

Broiled Pumpkin with Apples

Trinidadian Pumpkin

SQUASH

Roasted Bu ernut Lasagna

Roasted Squash

Squash Pie

TURNIP

Turnip Soup with Greens

114 | FALL

Fall | 116

ROASTED BRUSSELS SPROUTS

Freshly harvested Brussels sprouts 

Extra virgin olive oil 

Salt and pepper  

Trim ends from sprouts and cut into bite sized pieces if needed.

In a large bowl, toss the sprouts with olive oil, salt and pepper.

Spread evenly on a baking sheet and bake at 400 degrees un l slightly crispy and tender when pierced with a knife (approximately 30 minutes).

Serve warm or at room temperature.

From Donna Mackie, Volunteer

Fall | 117

JACKEE’S KALE SALAD WITH FETA AND CRANBERRIES

1 large bunch kale (about 12 leaves) removed from stalk (about 6 cups) 

1 tablespoon olive oil 

¼ teaspoon kosher salt 

¼ cup dried cranberries, roughly chopped 

¼ cup toasted sunflower kernels 

1 crisp apple, diced small 

½ cup crumbled feta cheese 

 Dressing: 

1 tablespoon apple cider vinegar 

2 tablespoons olive oil 

Slice kale in very thin strips. In a large bowl mix kale with 1 tablespoon olive oil and 2 pinches of salt and massage for 2 - 3 minutes. This breaks down the fibers and releases some of the bi er flavor.

Add the cranberries, sunflower seeds and diced apple.

Mix the vinegar with the remaining 2 tablespoons olive oil. Toss salad with desired amount of dressing. Top with the feta.

Chef’s Note: 

This salad created by Jacqueline Foster won first prize at our local kale fest at Mermaid Farm on Martha’s Vineyard in December of 2011. At the

me, Jacqueline was cheese maker at the farm, which had an abundance of winter kale. We offered kale cooking classes in barns and hoop houses, took people on tours to learn about winter kale growing, and planned to crown a kale king and queen based on the best dishes. We ended up with 3 crowned queens and a great kale brunch, including this winning salad.

Donated by Jacqueline Foster, Cheesemaker, The Grey Barn, Chilmark, MA

Fall | 121

Spring | 129

BEETS | BROOCOLI | CABBAGE | CAULIFLOWER | CHARD | COLLARDS | GARLIC SCAPES | KALE | PARSLEY | PEAS | RADISH | SPINACH

GREENS | ONIONS | SQUASH

Spring | 130

GREENS Winter Greens with Garlic and Mustard Vinaigre e

ONIONS Roasted Onion Soup

SQUASH Black Bean and Bu ernut Squash Chili

Roasted Squash Soup

Winter Squash or Pumpkin Pancakes

130 | WINTER

Winter | 131

WINTER GREENS WITH GARLIC AND MUSTARD VINAIGRETTE

Harvest whatever greens you have in your low tunnel/mini hoop house or buy them at the local farm stand or winter farmer’s market 

For the vinaigre e: 

1 tablespoon lemon juice 

½ teaspoon Dijon Mustard 

1 large clove garlic, minced 

3‐4 tablespoons olive oil 

salt and pepper to taste 

¼ teaspoon honey (op onal) ‐‐ add honey if you are using spicy greens such as arugula or mustard greens. 

Mix lemon juice, mustard and garlic in a bowl with a fork. Slowly pour the olive oil into the bowl whisking constantly un l well blended. Whisk in honey, if using. Add salt and pepper to taste.

If dressing solidifies, don't worry, let it sit at room temperature for 20 minutes un l it liquefies. Pour over salad right before serving. Refrigerate le over dressing.

Chef’s Note This recipe can be doubled, tripled, etc. as needed.

Contributed by Joanne Foster, Growing Places’ Execu ve Director

Winter | 132

Winter | 133

ROASTED ONION SOUP

6 large sweet onions, peeled, halved and sliced thin 

2 teaspoons olive oil 

1 teaspoon salt 

½ teaspoon pepper 

2 quarts chicken or beef broth or water 

1 loaf bread, sliced into strips and toasted 

Preheat oven to 325 degrees.

Toss onions, oil, salt and pepper in a bowl un l onions are uniformly coated. Spread onions into deep baking pan.

Roast onions for 2 hours, s rring every 30 minutes.

In a large saucepan over medium low heat, combine onions and broth. Simmer low for 20 minutes.

Adjust seasoning and serve hot with toasted bread rounds.

From Community Harvest Project—Recipe courtesy of Brian Flagg, Corporate Chef at VIA Restaurant

Spring | 137

BECOMING A SLAW CHEF | BASIC CANNING INSTRUCTIONS | VEGETABLE MATH

Edibles | 138

Slaw has evolved far beyond cabbage with a heavy, mayonnaise– based dressing. A slaw is an opportunity for crea ve culinary expression with a fresh variety of vegetables from your garden.

Pick your vegetable combo—perhaps carrot and cabbage, or endive and red onion or scallions, bok choi and red pepper. Even add some crisp fruit slices, like apple or pear.

Slice the chosen vegetables very thin. Make a dressing from lemon juice, lime juice or any vinegar, a few spoonfuls of sugar, and perhaps a splash of oil or some yogurt, mayonnaise, or sour cream.

Season with your favorite spices, minced garlic, chopped ginger, or fresh herbs, as well as salt and fresh-ground pepper.

When you find you have created a sublime slaw, go ahead and declare yourself a slaw chef!

Adapted from Vegetarian Planet, by Didi Emmons

BECOMING A SLAW CHEF

Edibles | 139

1. Check for any defects (cracks, holes, etc.) in your jars before using them. Do not use a jar that has a hole or crack in it.

2. Fill a sink with hot water, adding in 2-3 tsp. of dish soap.

3. Insert jars and lids into hot water and wash them thoroughly. Rinse and let air dry.

4. Place the jars in a large pot filled with water and bring the water to a boil. The water should be deep enough to cover the jars by at least 1-2 inches.

5. Boil the jars for at least 5 minutes and then remove the jars one at a me, keeping the water at a boil.

6. Place the lids of the jars into a separate small pot of hot (not boiling) water. Soak.

7. Place the food you would like to can into the jars. Make

sure to leave 1/2—3/4 of an inch of space from the top of the jar.

8. Remove the lids from the water bath and place them on top of the jars; use the ring to seal.

9. A er you have placed the lids on all the jars, place the jars into boiling water for the recommended me. This is usually 25-35 minutes, however, the amount of me varies depending on the food you are canning. Consult professional sources.

10. A er boiling, remove jars and place on a level space, leaving room between the jars so that they can cool.

11. Let the jars stand un l they seal. A sealed jar makes a popping sound and develops a slight depression. Do not store any jars that fail to seal.

BASIC CANNING INSTRUCTIONS—BOILING METHOD

WARNING: The bacterium Clostridium botulinum can occur in canned food and its consumption may cause botulism—a severe and sometimes fatal form of food poisoning that causes paralysis and other symptoms. Please always research new canning methods carefully and consult professional advice before attempting!

Summer | 142

Index | 143

INDEX A|

Ann Champsaur’s French Green Bean Salad, 82 Anna’s Grilled Eggplant Brusche s, 71

B| Baby Bok Choi with Ginger, 35 Basic Canning Instruc ons, 139 BASIL

Pesce Pesto, 61 BEANS

David’s Succotash, 67 Vegetable Medley over Rice Noodles, 120

Becoming a Slaw Chef, 138 BEETS

Beet Greens with Carmelized Onions, 15 Beets with Orange Vinaigre e, 16 Chocolate Beet Cake, 18 Pickled Beets, 20 Roasted Beets, 21

BERRIES Fresh Summer Berry Bu ermilk Cake, 62 Strawberry Spinach Salad, 56

Black Bean and Bu ernut Squash Chili, 134

BROCCOLI Rebecca’s Indian Inspired Spring Vegetables with

Chick Peas, 23 Vegetable Satay, 24

Broiled Pumpkin with Apples, 123 BRUSSELS SPROUTS

Li le Cabbage Hash, 115 Roasted Brussels Sprouts, 116

Bulgarian Tikvichki, 106 Buraunee Baumjaum (Afghan Eggplant), 73

C| CABBAGE

Becoming a Slaw Chef, 138 Cole Slaw, 25 Roasted Cabbage Wedge Salad, 26

CANNING Basic Canning Instruc ons, 139

CARROTS Becoming a Slaw Chef, 138 Carrot Salad, 63 Carrots Glazed with Balsamic and Bu er, 65 Cole Slaw, 25 Curried Fresh Pea Soup, 48 Potato and Cauliflower Curry, 28

Vegetable Herb Cheesecake, 109 CAULIFLOWER

Cauliflower with Nuts and Brown Bu er, 27 Potato and Cauliflower Curry, 28 Red Len ls and Cauliflower, 30 Vegetable Satay, 24

CHARD Creamy Swiss Chard Pasta, 31 Swiss Chard and toasted sunflower seeds on whole

wheat fussili, 32 Thai Inspired Chard, 33

Chocolate Beet Cake, 18 CHOI

Baby Bok Choi with Ginger, 35 Becoming a Slaw Chef, 138 Rebecca’s Indian Inspired Spring Vegetables with

Chick Peas, 23 Cole Slaw, 25 COLLARDS

Collards with Peanut Bu er, 36 Lonnees Collards, 38

CORN Corn and Black Bean Salsa, 66 David’s Succotash, 67 Tom Thumb Quinoa, 69

Creamy Swiss Chard Pasta, 31

Index | 144

CUCUMBERS Easy Blender Gazpacho, 102 Middle Eastern Cucumber Soup, 70 Shaved Salad, 99

Curried Fresh Pea Soup, 48

D| David’s Succotash, 67 Dilly Beans, 83

E| Easy Blender Gazpacho, 102 Easy Kale, 86 EGGPLANT

Anna’s Grilled Eggplant Brusche a, 71 Buraunee Baumjaum (Afghan Eggplant), 73 Eggplant and Zucchini Lasagna, 74 Eggplant Stacks, 75 Grilled Red Pepper and Eggplant, 90 Vegetable Medley over Rice Noodles, 120

ENDIVE Becoming a Slaw Chef, 138

F| FENNEL

Fennel and Orange Salad, 77 Fennel Riso o, 78

Fresh and Spicy Salsa Verde, 101 Fresh Farmed Zucchini Cake, 107 Fresh Summer Berry Bu ermilk Cake, 62

G| GARLIC

Garlic Oil, 79 Pickled Garlic, 81 Simple Fresh Tomato Sauce, 105

GARLIC SCAPES Garlic Scape Pesto, 39 Rebecca’s Indian Inspired Spring Vegetables with

Chick Peas, 23 White Bean and Garlic Scapes Dip, 41

GREEN BEANS Ann Champsaur’s French Green Bean Salad, 82 Dilly Beans, 83 Simple Grilled Green Beans, 85

Green Goddess Dressing, 53 GREENS

Turnip Soup with Greens, 128

Winter Greens with Garlic and Mustard Vinai-gre e, 131

Grilled Red Pepper and Eggplant, 90

J| Jackee’s Kale Salad with Feta and Cranberries, 117

K| KALE

Black Bean and Bu ernut Squash Chili, 134 Easy Kale, 86 Jackee’s Kale Salad with Feta and Cranberries, 117 Kale Salad, 42 Kale Smoothie, 43 Sausages Grapes and Kale, 118 Vegetable Medley over Rice Noodles, 120

KOHLRABI Sweet and Sour Kohlrabi Salad, 87

L| LEEK

Potato Leek Vinaigre e, 97 LENTIL

Len l (or other) Sprouts, 45 Len l Sprout Salad, 44

Index | 145

LETTUCE Len l Sprout Salad, 44

Li le Cabbage Hash, 115 Lonnees Collards, 38

M| MELON

Shaved Salad, 99 Middle Eastern Cucumber Soup, 70 Mustard Roasted Potoatoes, 94

O| ONIONS

Beet Greens with Carmelized Onions, 15 Curried Fresh Pea Soup, 48 Li le Cabbage Hash, 115 Lonnees Collards, 38 Parsley Salad, 47 Roasted Onion Soup, 133 Vegetable Medley over Rice Noodles, 120 Zucchini Carbo Pancakes, 110

Orzo with Fresh Peas and Mint, 49

P| PARSLEY

Green Goddess Dressing, 53 Parsley Salad, 47

PEACHES Peach Slump, 89

PEAS Curried Fresh Pea Soup, 48 Orzo with Fresh Peas and Mint, 49 Spring Peas with Mint, 50 Tarragon Snap Peas, 52

PEPPERS Becoming a Slaw Chef, 138 Grilled Red Pepper and Eggplant, 90 Red Pepper and Mango Spinach Salad, 91 Tom Thumb Quinoa, 69 Yellow Tomato and Golden Pepper Soup, 93

Pesce Pesto, 61 Pickled Beets, 20 Pickled Garlic, 81 POTATOES

Curried Fresh Pea Soup, 48 Mustard Roasted Potoatoes, 94 Potato and Cauliflower Curry, 28 Potato Fri ata, 96 Potato Leek Vinaigre e, 97 Steak Fries, 98

PUMPKIN Broiled Pumpkin with Apples, 123 Trinidadian Pumpkin, 124 Winter Squash or Pumpkin Pancakes, 136

R| RADISH

Radish with Bu er Dressing, 54 Ukranian Radish Salad, 55

Rebecca’s Indian Inspired Spring Vegetables with Chick Peas, 23

Red Len ls and Cauliflower, 30 Red Pepper and Mango Spinach Salad, 91 Roasted Beets, 21 Roasted Brussels Sprouts, 116 Roasted Bu ernut Squash Lasagna, 125 Roasted Cabbage Wedge Salad, 26 Roasted Cherry Tomatoes, 103 Roasted Squash, 126 Roasted Squash Soup, 135

S| Sausages Grapes and Kale, 118 Shaved Salad, 99 Simple Fresh Tomato Sauce, 105 Simple Grilled Green Beans, 85

Index | 146

SPINACH Green Goddess Dressing, 53 Potato and Cauliflower Curry, 28 Red Pepper and Mango Spinach Salad, 91 Strawberry Spinach Salad, 56

Spring Peas with Mint, 50 SQUASH

Black Bean and Bu ernut Squash Chili, 134 Eggplant and Zucchini Lasagna, 74 Potato and Cauliflower Curry, 28 Roasted Bu ernut Squash Lasagna, 125 Roasted Squash, 126 Roasted Squash Soup, 135 Shaved Salad, 99 Squash Pie, 127 Vegetable Herb Cheesecake, 109 Winter Squash or Pumpkin Pancakes, 136

Steak Fries, 98 Strawberry Spinach Salad, 56 Sweet and Sour Kohlrabi Salad, 87 Swiss Chard and Toasted Sunflower Seeds on Whole

Wheat Fussili, 32

T| Tarragon Snap Peas, 52 Thai Inspired Chard, 33 Tom Thumb Quinoa, 69

TOMATILLOS Fresh and Spicy Salsa Verde, 101

TOMATOES Black Bean and Bu ernut Squash Chili, 134 Corn and Black Bean Salsa, 66 Easy Blender Gazpacho, 102 Eggplant and Zucchini Lasagna, 74 Eggplant Stacks, 75 Roasted Cherry Tomatoes, 103 Simple Fresh Tomato Sauce, 105 Vegetable Herb Cheesecake, 109 Vegetable Medley over Rice Noodles, 120 Yellow Tomato and Golden Pepper Soup, 93

Trinidadian Pumpkin, 124 Turnip Soup with Greens, 128

U| Ukranian Radish Salad, 55

V| Vegetable Herb Cheesecake, 109 Vegetable Medley over Rice Noodles, 120 Vegetable Satay, 24 Veggie Math, 140

W| White Bean and Garlic Scapes Dip, 41 Winter Greens with Garlic and Mustard Vinaigre e,

131 Winter Squash or Pumpkin Pancakes, 136

Y| Yellow Tomato and Golden Pepper Soup, 93

Z| Zucchini

Bulgarian Tikvichki, 106 ZUCCHINI

Eggplant and Zucchini Lasagna, 74 Fresh Farmed Zucchini Cake, 107 Vegetable Herb Cheesecake, 109 Zucchini Carbo Pancakes, 110 Zucchini Crisp, 111 Zucchini Ribbons with Lemon and Garlic, 112