Asparagus with Cold Spicy Noodles
From Betty Levine’s An Endless Harvest: Getting the Most Out of Seasonal Produce Year-Round
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Serves 4 |
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8 ounces |
Medium egg noodles |
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8 ounces |
Fresh asparagus, cut into 1” pieces, sliced diagonally |
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1 tablespoon |
Olive oil |
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8 ounces |
Fresh mushrooms, sliced |
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Cold and spicy sauce (recipe follows) |
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3 tablespoons |
Scallions, thinly sliced |
In a 3-quart saucepan cook noodles in boiling water for 6 to 8 minutes. Drain and cover with cold water until ready to use. Sauté asparagus in oil until just tender. Add mushrooms and toss. Chill. In a large bowl combine noodles, asparagus and mushrooms and sauce. Arrange on a platter and garnish with scallions. Note: Other vegetables may be substituted.
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Cold Spicy Sauce |
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3 tablespoons |
Olive oil |
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2 tablespoons |
Peanut butter |
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2 tablespoons |
Soy sauce |
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2 tablespoons |
Water |
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1 teaspoon |
Sugar |
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½ teaspoon |
Dried chili flakes |
Combine all ingredients and blend for one minute, in a blender, food processor, or with a whisk.
Zucchini Pie
From Betty Levine’s An Endless Harvest: Getting the Most Out of Seasonal Produce Year-Round
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3 cups |
Zucchini, sliced |
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1 cup |
Flour |
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1 teaspoon |
Baking powder |
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¼ teaspoons |
Baking soda |
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¼ teaspoon |
Salt |
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½ cup |
Oil |
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4 |
Eggs |
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1 |
Medium onion, chopped |
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½ cup |
Grated Parmesan cheese |
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1 teaspoon |
Oregano |
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1 teaspoon |
Basil |
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Salt and pepper taste |
Mix all ingredients well together. Pour into an oiled 9” pie plate. Bake in a 350° F oven for 45 minutes.
Corn, Tomatoes, and Zucchini
From Betty Levine’s An Endless Harvest: Getting the Most Out of Seasonal Produce Year-Round
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Serves 8 |
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2 tablespoons |
Olive oil |
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1 large |
Red onion, sliced thin |
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2 cloves |
Garlic, minced, or crushed |
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2 medium |
Zucchini, thinly sliced |
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6 large |
Tomatoes, cut into ½-inch wedges |
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2 tablespoons |
Fresh thyme or shredded cilantro |
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2 cups |
Corn, fresh or frozen |
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Salt and fresh pepper to taste |
Heat 1 tablespoon of oil in large skillet and sauté onion and garlic 5 minutes over high heat, stirring constantly, careful not to burn. Add remaining oil, stir in zucchini, and sauté 5 minutes. Add tomatoes and thyme or cilantro, reduce heat to medium low, and simmer for 15 minutes. Increase heat to medium high, add corn, cover, and cook 3 to 5 minutes longer. Remove from heat and season with salt and pepper. Serve immediately.
Maple Roasted Root Vegetables
From Betty Levine’s An Endless Harvest: Getting the Most Out of Seasonal Produce Year-Round
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Serves 4 |
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3 |
Medium parsnips, peeled and cut into 1¼ inch chunks |
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3 |
Medium carrots, peeled and cut into 1¼ inch chunks |
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1 |
Medium turnip, peeled and cut into 1¼ inch chunks |
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4 tablespoons |
Unsalted butter |
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¾ cup |
Pure maple syrup |
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Salt and pepper to taste |
Arrange the parsnips, carrots, and turnip in a single layer in a shallow baking dish.
Heat the butter and maple syrup in a small saucepan just until the butter is melted, about 2 minutes. Pour the mixture over the vegetables and toss to coat. Sprinkle the mixture with salt and pepper.
Cover with aluminum foil and bake in a 350° F oven for 25 minutes. Remove the cover, stir the vegetables, and bake uncovered until tender, about 20 to 25 minutes longer.
