GAZPACHO

1 cucumber, halved and seeded, but not peeled 
2 bell peppers, cored and seeded 
4 tomatoes 
1 red or yellow onion 
3 garlic cloves, minced 
3 cups tomato juice 
1/4 cup white wine vinegar 
1/4 cup good olive oil 
1/2 tablespoon kosher salt 
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

BABA GHANOUSH (Eggplant Spread)

1 large eggplant
1 can chickpeas, drained (garbanzo beans)
3 cloves garlic
1/4 cup lemon juice
3 tbsp tahini
dash sea salt
1/4 cup olive oil
2 tbsp fresh chopped parsley (optional)

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind. In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Enjoy with veggies, pita, or as a sandwich spread.

GREEN BEANS with LEMON & PINE NUTS

Be sure to snap off the very tip of the green bean where it was attached to the plant. (It's the tougher of the two ends.)

.75lb green beans
1/4 cup toasted pine nuts 
Zest of a lemon
Juice of half a lemon
1 tablespoon olive oil
Parsley
Salt & pepper to taste

Bring the SALTED water to a boil on medium high heat. Add the beans , cover and let cook till done, about 6 minutes. Drain and return to hot pan. Stir in remaining ingredients. Serve and enjoy!

RATATOUILLE

2 1 lb. eggplants, cut into cubes
1 ¾ teaspoons plus ¾ teaspoon salt, divided
2 ½ lbs. tomatoes, diced
5 cloves garlic, crushed and chopped
½ teaspoon ground black pepper
1/3 cup loosely packed, chopped fresh basil
¾ cup loosely packed, chopped flat-leaf parsley
1 ½ lbs. onions, thinly sliced
3 bell peppers, cored, seeded, and chopped
2 lbs. zucchini, cut lengthwise and then into ½-inch slices
1/3 cup dry white wine

Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the eggplant to sit for 20 minutes. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and ¾ teaspoon salt and cook for an additional 5 minutes.

RIKKI'S BORSCHT

1 cup beets (thinly sliced) 
4 cups vegetable stock
1 Tablespoon butter 
2 teaspoons salt
1 ½ cups chopped onion 
Black pepper (optional)
2-3 potatoes, cubed 
1 Tablespoon chopped fresh dill
1 large sliced carrot
1 medium cabbage  
Sour cream
Extra dill

Begin cooking onions in butter in a large soup pot. Add salt and pepper. Cook until onions are translucent, add carrots and cabbage. Combine stock, beets and potatoes in soup pot, add all other ingredients. Cover and simmer slowly for 35-40 minutes or until all vegetables are tender. Add sour cream and extra dill.

RICHARD'S SUMMER SALSA

4-5 medium tomatoes 
1/2 medium sized onion
1 scallion
1/4 cup of fresh cilantro
1 teaspoon of lemon or lime juice (mixed is OK)
1 teaspoon of vinegar
1/4 -1 jalapeno pepper (or a few dashes of Tabasco sauce)
1 clove of garlic (optional, but I use it)
salt and pepper to taste

Put all ingredients in blender and use pulse method to get the texture you  want. If I want a very coarse salsa I will blend only one tomato in the machine  and use a knife to cut the remaining tomatoes to the thickness I want.

EGGPLANT CAPONATA

1 eggplant
1/8 cup olive oil
grated rind and juice of 1/2 lemon
1TBSP capers
6 pitted green olives
1 TBSP chopped fresh parsley
salt and pepper
toasted pine nuts
Parmesan

Cut eggplant into cubes. Cook in olive oil for about 10 min, until golden and softened. Drain on paper towels and sprinkle with a little salt. Toss eggplant other ingredients. This is good just as a side salad, as an app with bread, or with pasta.

PURSLANE SALAD

1 cup purslane sprigs and 3 cups mesclun mix 
2 scallions, trimmed, the best green parts left intact, and thinly sliced (optional)
Coarse sea salt and cracked pepper to taste
Strained juice of 1 small lemon, or to taste
5 tablespoons extra virgin olive oil, or to taste

Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the salad greens and pat dry; tear into bite-size pieces. Combine the greens and scallions in a salad bowl and sprinkle with salt and pepper, lemon juice, and olive oil. Toss with a wooden spoon and fork and salt add salt, pepper and/or lemon juice to taste. Serve immediately.

PASTA WITH LENTILS AND KALE

1/2 cup French (small) green lentils
2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 large onion, finely chopped (2 cups)
1/4 teaspoon black pepper 
3/4 pound kale 
3/4 pound dried short pasta
Accompaniments: toasted bread-crumb topping and/or grated Parmigiano-Reggiano

Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt. While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more. While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.  Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper. Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil.

Courtesy of Gourmet Magazine.

FRESH PESTO

2 cups fresh basil leaves, packed
1/3 cup freshly grated Parmesan-Reggiano or Romano cheese 
1/2 cup extra virgin olive oil (...the best quality you can find!*) 
1/4 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
salt and freshly ground black pepper to taste

Combine the basil and nuts in a food processor and pulse a few times. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. 

*NOTE: The quality of your olive oil is very important! While pesto is one of my favorite flavors, I've tasted many a pesto made with inferior oil that ruins the entire batch.

ROASTED BEET SALAD WITH ORANGES AND BEET GREENS

1 bunch of beets with beet greens attached
2 medium oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

ZUCCHINI and CILANTRO SOUP WITH MINT

3 zucchini
1 bunch cilantro
1 onion
3 tbsp. olive oil
3 tbsp. chopped parsley
2 tbsp. chopped mint
sea salt 
5 cups water or broth
juice of 1 lime
sour cream

Chop the zucchini into 1/2 inch pieces. Wash cilantro leaves and stems. Finely slice the stems and chop the leaves. Slice the onion thinly. Heat oil in a soup pot and add onion, zucchini, cilantro stems, parsley and mint. Cook until onion and zucchini is fairly soft- about 10 minutes. Add 2 tsp. salt and the water or stock and bring to a boil. Simmer until zucchini is completely soft, about 15 minutes. Add the remaining cilantro and let cool. Puree until smooth and season with salt & lime juice to taste. Serve room temperature or gently heated with a dollop of sour cream and a sprig of cilantro in each bowl.

ROASTED KOHLRABI

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (optional but so good)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven. Roast for 30 - 34 minutes, stirring every five minutes started after about 20 minutes. Sprinkle with a good vinegar.

BRAISED KOHLRABI

1 1/2 lbs kohlrabi
2 tablespoons butter
1/4 cup vegetable stock or chicken stock
1 teaspoon fresh tarragon, finely chopped
salt & pepper
chopped fresh parsley

Peel kohlrabi and cut into 1/4 inch disks or strips. Place butter in skillet and melt. Over medium heat add the kohlrabi, adjust heat if necessary so that butter does not brown. Toss to coat kohlrabi with butter. Sprinkle in tarragon and add the stock. Cover and continue to cook approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Add freshly ground pepper and salt and sprinkle with fresh parsley to taste

GARLIC SCAPE PESTO

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
3/4 cup olive oil
1/4 - 1/2 cup grated parmigiano 
1/2 teaspoon salt
black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

TUSCAN WHITE BEAN & KALE SOUP

A family favorite that will soon become yours too! A great way to cook the kale and get everyone to love it! 

2 (15 oz) packages of Cannellini beans (in bags or tetrapaks)  OR 3 cups of cooked, dried beans
2 T olive oil
1 bay leaf
1 onion, diced
4 cloves garlic, minced
2 carrots, diced
8 c vegetable or chicken stock
1 bunch kale, de-ribbed and cut into 1 inch ribbons
2 cups of diced tomatoes (Pomi brand or any brand in glass or tetrapaks)
salt and pepper
Parmesan (optional) 

Heat olive oil in a large, heavy pot and add onion, garlic, carrots and bay leaf. Reduce heat to medium, cook until onions are translucent. Add stock. Bring stock to boil, reduce heat to simmer and beans, kale, and tomatoes. Simmer 20 minutes. Add salt and pepper and Parmesan, if desired.

ESCAROLE AND WHITE BEAN SALAD WITH FENNEL AND GRUYERE CHEESE

1/2 cup small dry white beans
1/4 teaspoon salt Mustard Vinaigrette (see below)
1 tablespoon green onions chives, thinly sliced
1 to 2 tablespoons Italian Parsley, chopped
1 small fennel bulb or several celery stalks, sliced into 1/4 inch pieces
3 ounces Gruyere cheese, cut into julienne
Pepper
6 handfuls (about 12 cups) escarole leaves
2 tablespoons butter 2 slices rye bread or Country French Bread, cut into cubes for croutons

Sort through the beans and rinse them well. Cover them with boiling water and let them soak for 1 hour; then pour off the soaking liquid. Cover them generously with fresh water, bring them to a boil, add the salt, and lower the heat to a simmer. Cook until the beans are tender but still hold their shape, 45 minutes or longer, as needed. Drain, and save the liquid to use in a soup stock. While the beans are cooking, prepare the vinaigrette. When the beans have cooled down so that they are warm but no longer hot, toss them with half the vinaigrette and the herbs, fennel and cheese. Season to taste with salt, if needed, and freshly ground black pepper, and set aside. Prepare the greens. Use the pale inner leaves of the escarole, torn or cut into pieces; tear or slice the radicchio into smaller pieces. Wash the greens carefully, giving special attention to the bases of the escarole leaves, which often hold a lot of silt. Spin them dry and if they are not to be used right away, wrap them in a kitchen towel and store them in the refrigerator. Melt the butter in a skillet, add the bread cubes, and toss them well. Fry them over low heat until they are brown and crisp all over, shaking the pan every so often so they don't burn. To assemble the salad, toss the greens with the remaining vinaigrette; then add the beans and the croutons and toss again. Arrange the salad in a shallow, flat bowl with the beans distributed evenly among the greens.

Mustard Vinaigrette

1/4 teaspoon dried tarragon
1/4 teaspoon fennel seeds
1 1/2 Tablespoons sherry vinegar
1/4 teaspoon salt
1 1/2 teaspoons Dijon mustard
2 Tablespoons creme fraiche or sour cream (or plain soy yogurt)
6 tablespoons virgin olive oil

Grind the tarragon and the fennel seeds with a pestle to bruise them and partially break them up. Put them in a bowl with the vinegar, salt, mustard, and creme fraiche or sour cream, and stir until the mixture is smooth. Whisk in the olive oil vigorously until the ingredients are completely amalgamated into a thick sauce. The dressing will be very strong.

Adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown

MASHED POTATOES WITH GARLIC SCAPES

2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces. 
2 Tablespoons butter
1-2 Tbsp, olive oil 
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)

Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

ROASTED GARLIC SCAPES

Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier.

ESCAROLE SOUP

1/4 lb White beans 
5 c vegetable or chicken broth 
2 Tablespoons olive oil 
2 Tablespoons minced garlic 
1 onion, diced 
2 c chopped escarole 
Salt and pepper -- to taste 
croutons, optional

SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. (or use canned white beans if there isn't time to soak and cook...) Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve hot, with the addition of croutons if desired.