Vegetables

Maple-Roast Parsnips

Serves 8

  • 2 ¼ pounds parsnips
  • 2-4 Tbsp vegetable oil
  • ½ cup maple syrup

Peel the parsnips, then halve or quarter lengthwise, depending on their size (if one end is very narrow, cut it off and don’t halve or quarter the narrow part.) Place in roasting pan, pour oil over, and turn the parsnips until they are coated. Pour over the maple syrup, then roast in a 400°F oven 35 minutes, or until tender and golden brown.

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Minestrone

Serves 8

  • 3 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 2 Tbsp red wine
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 Tbsp chopped fresh oregano
  • 2 Tbsp chopped fresh basil
  • salt
  • pepper
  • ½ cup seashell pasta
  • 2 Tbsp grated Parmesan cheese

Over medium-low heat in a large pot, heat olive oil and sauté garlic for 2–3 minutes. Add onion and sauté for 4–5 minutes. Add celery and carrots, sauté for 1–2 minutes.

Add chicken broth, water, tomato sauce, and red wine, and bring to boil. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 40 minutes.

Cook pasta in separate pan according to package directions, and drain.

Place 2 Tbsp cooked pasta into each serving bowl. Ladle soup on top and sprinkle with Parmesan cheese.

Note: the fresh herbs make a huge difference in this dish. Dry is a poor substitute.

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Munkaczina

Serves 6

  • 2 large oranges
  • 1 large onion, skinned
  • 100g (4 oz) Kalamata or oil-cured black olives, pitted
  • salt
  • pinch cayenne pepper
  • 2–3 Tbsp olive oil
  • finely chopped fresh herbs

Peel the oranges. Remove all pith, then slice as thinly as possible in food processor. Remove seeds, arrange in overlapping circles in the serving bowl. Slice the onions as thinly as possible and layer over. Then scatter on the olives (chop if large). Sprinkle with salt and cayenne, then the oil. Strew liberally with herbs—I prefer a mixture of parsley, mint, and chervil. Dill, lemon balm or whatever is fine, too. Be very generous with the herbs.

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Mushrooms Romanoff

  • 1 ½ pound mushrooms
  • ½ cup (1 stick) butter
  • ½ tsp salt
  • pepper
  • 1 Tbsp lemon juice
  • 1 cup sour cream
  • 3 Tbsp chopped fresh dill weed
  • pinch nutmeg
  • toasted bread crumbs

Clean mushrooms and trim stems. Fry with butter, salt, pepper and lemon juice until mushrooms are lightly browned. Remove from heat, add sour cream (room temperature), dill weed and nutmeg. Put in baking dish, top with crumbs and serve. May be kept warm in oven.

Serves 6

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Mushrooms with Dill

Serves 6

  • 4 Tbsp butter
  • 2 Tbsp oil
  • 1 pound mushrooms
  • ¼ cup chopped parsley
  • 2 Tbsp fresh dill, chopped
  • 1 cup sour cream
  • salt
  • pepper

Sauté mushrooms, add other ingredients.

Per serving: 209 calories, 21g fat, 3g protein, 5g carbohydrate, 1g fiber, 100 mg sodium.

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Rhubarb Cake

Serves 8

  • ½ cup butter
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 2 cups rhubarb, chopped
  • 1 tsp vanilla
  • ¼ cup butter
  • ½ cup sugar
  • ¼ cup flour
  • 1 tsp cinnamon

Cream ½ cup butter, eggs, and 2 cups sugar. Sift together 2 cups flour and soda, add to butter mixture. Then add buttermilk rhubarb and vanilla. Pour into baking dish. Mix ¼ cup butter, ½ cup sugar, ¼ cup flour and cinnamon for topping and sprinkle over top. Bake at 375°F for about 35–40 minutes.

Per serving: 560 calories, 19g fat, 6g protein, 93g carbohydrate, 2g fiber, 380mg sodium.

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Rhubarb Pie

Serve 8

  • 4 cups rhubarb, diced or sliced 4mm thick
  • ⅓ cup flour
  • 1 ½ cups sugar
  • dash salt
  • 1 Tbsp butter
  • Pie crust (top and bottom)

Prepare pastry and roll out under-crust; fit into 9-inch pie pan. Combine flour sugar, salt with unpeeled rhubarb and place in crust. Dot with butter. Cover with top crust which has been pricked. Bake at 425°F for about 40 minutes.

Per serving: 390 calories, 14g fat, 4g protein, 64g carbohydrate, 2g fiber, 300mg sodium

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Roasted Beets

  • Beets
  • Olive oil (3 parts)
  • Balsamic vinegar (1 part)

Peel beets, cut into large chunks (1 to 1½ inches on a side). Toss in olive oil plus balsamic vinegar then drain. Place on cookie sheet, each piece well-separated to allow each to roast.

Cook in 400° F convection oven for 45 minutes or until there is some browning of the pieces.

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Skillet Cabbage

  • ½ teaspoon seasoned salt
  • 1 medium head cabbage, coarsely shredded
  • ¼ cup chopped onion
  • 3 tablespoons vinegar
  • 1 tablespoon granulated sugar

In a large skillet over medium heat, melt butter; add seasoned salt, cabbage, and onion. Cook, covered, over medium heat for 15 minutes. Stir frequently. Blend vinegar and sugar; add to cabbage mixture. Stir gently to blend; cook cabbage 5 minutes longer.

Serves 6.

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Southern Fried Cabbage

Serves 6

  • 3 slices bacon
  • 3 Tbsp oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 head cabbage
  • 1 white onion
  • 1 pinch sugar

Dice onion, core and slice cabbage. Cut bacon into small pieces and saute in large pot until nearly done. Drain bacon fat, add oil, salt, pepper and onion. Sauté until onion is softened. Add remaining ingredients, and cook until cabbage wilted and tender (about 5 minutes). Serve with hot sauce.

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