Recipes
Stewed Green Beans Taken from Saveur Magazine
A hearty side that will nourish your taste buds the whole day through. This is an excellent recipe for late season beans that tend to be a bit tougher although still very flavorful. 1 lb green beans, trimmed and cut into two inch peices
1/4 lb sliced bacon, cut into one inch peices
1/2 medium yellow onion, thinly sliced
1 1/2 Tbs sugar
salt and pepper Cook bacon in large pot until crisp. Add onion and cook, covered, stirring occasionally until soft, 8-10 minutes. Add sugar and 1/2 quart water, salt and pepper to taste and stir well. Bring to a boil, reduce heat and simmer, covered for 15 minutes. Add beans and increase heat, bring to boil then reduce to simmer again. Cook, covered stirring occasionally until green beans are very tender, about 45 minutes to one hour. Carnival Squash Rings with a Honey-Soy Glaze Taken from Epicurious.com
This is one of my favorite treats especially if I only have a small amount of squash to work with. The nuttiness of acorn squash mixes perfectly with the glaze! - 1 medium size acorn squash
- 1 tbs honey
- 1/2 tbs reduced-sodium soy sauce
- 1 tsp rice vinegar
- 1 tsp minced peeled fresh ginger
- 1 garlic clove, minced
Preheat oven to 450°F. Line large baking sheet with foil. Spray with nonstick vegetable oil spray. Cut off both ends of each squash. Cut each squash crosswise into 4-5 rings. Scoop out seeds and discard. Place squash rings in single layer on prepared baking sheet. Cover baking sheet tightly with foil. Bake until squash begins to soften, about 15 minutes. Meanwhile, whisk next 5 ingredients in small bowl to blend. Remove foil from squash. Brush half of honey mixture over squash. Sprinkle with salt and pepper. Bake uncovered 10 minutes. Brush remaining honey mixture over squash; continue to bake until squash is brown, tender and glazed, about 10 minutes.
Braised Mustard Greens
Mustard greens can be included in almost anything you would use spinach, chard, kale or collards in. They are quite versatile. Here is a basic recipe that can be used with any type of green but is typical for mustards. 1/4 cup thinly sliced onions 1 cloves garlic, minced 1/2 Tbs olive oil 1 bunch mustard greens, washed and torn into large pieces 2-3 Tbs chicken broth or vegetable broth 1/8 tsp dark sesame oil (or bacon fat if your into it!) Salt and pepper to taste In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil (or bacon fat). Season with salt and pepper. *Add shredded kohlrabi right at the end to make it interesting!
Tofu Sloppy Joes Taken from Savyvegetarian.com
Here is a great kid friendly recipe or perhaps just for the kid within! Have fun with this one it may become a quick, easy to pull together recipe for those days when you need something easy. Or wow your vegetarian friends at a potluck! 1 lb firm tofu 2 Tbs oil 2 Tbs minced green pepper 1 Tbs minced fresh garlic OR 1/2 tsp garlic powder 2 Tbs minced onion OR 1 tsp onion powder 1 Tbs minced jalapeño pepper Pinch dried cayenne or chipotle pepper 1 tsp dijon mustard 1 cup water 1/4 cup catsup 2 tsp apple cider vinegar 1 Tbs soy sauce 2 tsp brown sugar 2 Tbs minced parsley Salt and pepper to taste Mash tofu and mince the veggies. Heat oil on medium in a large frying pan, fry onion and garlic for 5 minutes. Add tofu, jalapeno and green pepper, fry 5 minutes on high. Add dry spices and fry for 2 minutes. Add catsup, water, soy sauce, brown sugar, parsley and simmer 10 minutes. Tofu moisture content varies, so add more catsup and water as needed. Serve over buns with fixings - tomato, lettuce, avocado slices & mayo are good choices.
Citrus Herb Marinade This is my favorite marinade for beef steaks. It's from the good old Joy of Cooking. You can assemble this in about 3 minutes. I like to marinate steaks for at least a few hours or up to 2 days in this marinade. If pan cooking, I use some of the marinade to provide liquid to the pan. 1/4 c mild tasting oil (olive oil or sunflower work well here) 2.5 Tbs lemon juice 1.5 Tbs orange juice or red wine 1/3 c parsley (nice if you have it - but I often don't and just skip) 1.5 tsp dried thyme or appropriate herb 1/2 bay leaf crumbled 1 clove garlic, minced 1 tsp salt 1/4 tsp black pepper
Chicken and Dumplings Taken from Saveur Magazine
This recipe is to die for, and I have put in in before. But it really is just so yummy, and with the cooler and shorter days I am craving warm and hearty and nothing warms you up quite like chicken and dumplings. 1 whole chicken
1/4 lb bacon, cut into slivers
2 Tbs cooking oil
2 tsp dried thyme
4 cloves garlic
4 medium sized carrots, thickly sliced
4 stalks celery, thickly sliced
2 large yellow onions, cut into 1" chunks
1 bay leaf
salt and pepper 2 2/3 c flour
1 c white wine
1 Tbs baking powder
1 tsp baking soda
2 c melted butter, cooled slightly
3/4 c buttermilk (or substitute)
2 Tbs finely chopped parsley Halve chicken legs seperating thigh from drumstick, season with salt and pepper and set aside. Put remaining chicken into a pot, cover with salted water and boil. Reduce heat, simmer until breast is just cooked, 12-15 minutes. Remove chicken. Cut breast and wings from carcass. Discard any skin and bones from breast and wing meat, cut into 1" chunks, chill. Return carcass to pot, simmer for one hour. Strain, reserve 4 c broth (save remainder for another use). Meanwhile, cook bacon in large wide pot over medium heat until crisp, 8-10 minutes. Transfer bacon to a plate, leave fat in pot. Add and heat oil, brown drumsticks and thights, 8-10 minutes. Tranfer to a plate. Add thyme, garlic, carrots celery, onions and bay leaf. Cook until light brwn 18-20 minutes. Add 2/3 cut flour, cook for 1 minute. Add wine, cook for 1 minute. Whisk in reserved broth and salt and pepper to taste. Nestle in drumsticks, thights, and bacon. Reduce heat to medium-low and simmer, covered, for 15 minutes. Whisk together remaining flour, baking powder, baking soda, 1 1/2 tsp salt and 1/4 tsp pepper in a bowl. Combine butter, buttermilk, and parsley in a second bowl, pour into flour mixture, stir to make a thick batter. Uncover pot, add breast and wing meat. Drop batter in 8 large spoonfuls over the top. Simmer covered until dumplings are cooked, 20-25 minutes.
Sweet n Sour Pork Balls Here is a recipe that works well for ground pork but you could also substitute chicken, ground turkey, tofu etc. A sensational treat for your taste buds. The sweet and sour balance each other perfectly. Hope you like it! 1 lb ground pork 1 clove garlic, skinned and crushed 4 Tbs flour, all purpose 3/4 c breadcrumbs, white if available salt and pepper 1 egg yolk cooking oil or lard 1/3 c sugar 4 Tbs cider vinegar 3 Tbs soy sauce 2 Tbs cornflour (cornstarch) 1 1/4 c water 1 green pepper, blanched and cut in thin strips 1/2 lb tomatoes, skinned and quartered 11 oz can crushed pineapple Mix the pork, garlic, 1 level Tbs of the flour, the breadcrumbs, and salt and pepper. Add the egg yolk and mix well. Form into 24 balls and toss them in the remaining flour. Heat the cooking oil/lard in a frying pan, add the balls and fry gently for 20 minutes, turning them frequently until golden. Meanwhile, put the sugar, vinegar and soy sauce in a saucepan. Blend the cornflour with the water and add to the pan. Bring to the boil, stirring then simmer gently for 5 minutes. Add the green pepper, tomatoes and pineapple. Simmer for 5 minutes. | 
Carnival Acorn Winter Squash - There are not too many squashes quite as festive as Carnival winter squash with its unique coloring and splotches, it holds a designer's seal of approval in the world of winter squash. Carnival is an acorn squash similar to Sugar Dumpling (which you had last week). Carnival is not as sweet as Sugar Dumpling and it has a wonderful nutty flavor and fine eating quality. It can be used and stored similarly to Sugar Dumpling. Like all winter squash and pumpkins store in cool, dry place. Best temperature is 55F.
Ruby Streaks Mustard Greens - This gorgeous bunch of greens is part of the brassica family being related to broccoli, cabbage and kale. It is used typically for babyleaf mesclun mixes or cut at later stages for braising greens. If you take a quick taste of Ruby Streaks raw greens you will notice they are very sharp with a wasabi flavor a bit different than your average mustard greens. When cooked the sharpness fades and the greens take on much of the flavor you give them with butter, oil and garlic etc, similar to spinach, kale or collards. Mustard greens can be found extensively in Asian, Indian and Southern recipes. Store bagged in the crisper drawer of the fridge.
Kohlrabi 
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