Recipes

Asparagus with Cold Spicy Noodles

From Betty Levine’s An Endless Harvest:  Getting the Most Out of Seasonal Produce Year-Round

Serves 4

 

8 ounces

Medium egg noodles

8 ounces

Fresh asparagus, cut into 1” pieces, sliced diagonally

1 tablespoon

Olive oil

8 ounces

Fresh mushrooms, sliced

 

Cold and spicy sauce (recipe follows)

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.

Cold Spicy Sauce

 

 3 tablespoons

Olive oil

 2 tablespoons

Peanut butter

 2 tablespoons

Soy sauce

 2 tablespoons

Water

1 teaspoon

Sugar

 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

 

 

3 cups

Zucchini, sliced

1 cup

Flour

1 teaspoon

Baking powder

¼ teaspoons

Baking soda

¼ teaspoon

Salt

½ cup

Oil

4

Eggs

1

Medium onion, chopped

½ cup

Grated Parmesan cheese

1 teaspoon

Oregano

1 teaspoon

Basil

 

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

Serves 8

 

2 tablespoons

Olive oil

1 large

Red onion, sliced thin

2 cloves

Garlic, minced, or crushed

2 medium

Zucchini, thinly sliced

6 large

Tomatoes, cut into ½-inch wedges

2 tablespoons

Fresh thyme or shredded cilantro

2 cups

Corn, fresh or frozen

 

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

Serves 4

 

3

Medium parsnips, peeled and cut into 1¼ inch chunks 

3

Medium carrots, peeled and cut into 1¼ inch chunks

1

Medium turnip, peeled and cut into 1¼ inch chunks

4 tablespoons

Unsalted butter

¾ cup

Pure maple syrup

 

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.