1 pkg Extended Harvest frozen cauliflower
2 TBS olive oil
1 onion, diced
2 garlic cloves, minced
4 anchovy fillets (optional)
1 tsp crushed red pepper flakes
1 jar Extended Harvest tomato puree
1 c pitted black olives
1 TBS capers
1 pkg Flour City pasta
Freshly grated hard cheese, such as Baby Rand, Toma Celena, or Parmesan

Bring a large pot of salted water to a boil. Add cauliflower and boil until just tender,

about 1 minute. Remove from water and set aside. Return water to a boil for the pasta.

Heat oil in a large saucepan on medium heat. Add onion, garlic, anchovy fillets, and crushed red pepper flakes and sauté until the onion is tender, about 4 minutes, stirring constantly. Add the tomato puree, olives, and capers. Simmer for about 10 minutes while you cook the pasta. Stir in the cauliflower. Taste, and adjust seasonings as needed.

Cook pasta in the boiling water until al dente. Drain well. Serve pasta with sauce spooned over the top and cheese sprinkled on it.

Recipe adapted from Serving Up the Harvest by Andrea Chesman.
 
 
¼ c hijiki (seaweed)
1 pkg Extended Harvest frozen edamame
1 c shredded carrots
2 c fresh spinach
1 c shredded cabbage
¼ c rice vinegar
2 TBS miso
1 clove garlic, minced
1 TBS honey
½ cup olive oil
Salt and pepper

Soak hijiki in hot water for 20 minutes. Drain and set aside.

Add edamame to a large pot of boiling salted water and return to a boil. Drain, let cool, and shell.

In a large bowl toss together soaked hijiki, edamame, carrots, spinach and cabbage. Set aside.

In a small bowl whisk together the last 6 ingredients to make a dressing, making sure miso is fully dissolved.

Pour dressing onto salad and toss to distribute evenly. Serve immediately. Keep dressing separate if serving later.

Adapted from Supernatural Cooking by Heidi Swanson.
 
 
6 c cooked sushi rice, prepared according to package instructions
2/3 c rice vinegar
2 TBS sugar
6-7 sheets of toasted nori (seaweed)
1 c finely julienned root vegetables of your choice (cooked or raw, depending on the vegetable - try raw daikon, carrot, watermelon radish, and/or cooked beet, turnip, rutabaga)
1 c very thinly sliced red cabbage
Soy sauce, for dipping
Wasabi and pickled ginger (optional)

While rice cools, heat rice vinegar and sugar in a small pot until sugar is dissolved. Stir mixture into rice, then taste and add more vinegar or sugar as needed.

Assemble the rolls by placing a sheet of nori on a bamboo sushi mat or a clean cutting board. Place a small dish of water nearby to wet your fingers.

With moistened fingertips, spread about 1 cup of rice in an even layer over the nori, leaving 1 inch of empty space at the edge away from you.

Arrange some of the julienned root vegetables and the cabbage in a straight line near the edge of the rice closest to you. Brush the top edge of the seaweed with warm water.

Using the bamboo rolling mat, or your hands, roll the seaweed in a tight cylinder, starting with the edge closest to you.

Press on the moistened seaweed edge to seal the roll, and set aside, seam side down while you repeat the process with the remaining ingredients.

Cut each roll into 1-inch slices.

Serve with dishes of soy sauce and wasabi and pickled ginger. Make it a meal by serving it with miso soup and a wilted or massaged kale salad or Hijiki Edamame salad (recipe next page).

Recipe adapted from Recipes from the Root Cellar by Andrea Chesman.
 
 
Roasting is an excellent way to prepare vegetables. The dry heat coaxes out and concentrates flavors.

· Preheat the oven to 450 degrees

· Cut vegetables into uniform-size pieces. You can roast mixtures of vegetables if they are cut to uniformly sized pieces.

· Try cutting everything to a 1/2 inch dice.  Smaller pieces will roast more evenly and get more caramelized.

· Toss cut-up veggies in oil.  Do not season at this point.

· Spread out vegetables on a lightly oiled sheet pan(s). Do not crowd them or they will steam rather than roast.

· Roast for about 40 minutes, shaking the pan, or flipping the vegetables with a spatula, once or twice during roasting to ensure even cooking.

· Carefully taste to see if they are done.  If not, let them go for another 5 minutes.

· Roasted vegetables can be served with a sprinkling of salt and a drizzle of balsamic vinegar or a squeeze of fresh lemon.

· You can also try drizzling the vegetables with maple syrup 10 minutes before they’re done. You could also add frozen veggies at this point, such as broccoli or cauliflower.

 
 
1 pkg Extended Harvest frozen broccoli
2 TBS olive oil
1 small onion, chopped
2 cloves garlic, minced
1/3 c. chopped parsley
juice of 1 lemon
1/2 c. feta cheese, divided
1/4 c. water
Salt and pepper

Steam broccoli. Heat olive oil in a large skillet. Cook onion and garlic until it just

begins to soften, then add broccoli. Cook for several minutes or until onion turns translucent. Add parsley and cook until wilted. Add lemon juice and simmer for two minutes.

Transfer to a blender and add 1/4 cup of feta and 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and more water if needed. Puree until smooth. Add salt and pepper, taste, and adjust as needed. Serve over pasta with additional feta crumbled on top.

Recipe adapted from thekitchn.com.

 
 
1/4 lb chorizo (or other garlicky smoked sausage), sliced
1 qt chicken broth
2-3 medium potatoes, peeled and diced
1 pkg Extended Harvest collards
Salt and pepper to taste

Bring sausage and stock to a boil in a large pot. Reduce heat and simmer while you prepare the potatoes. Put the diced potatoes in a medium saucepan with enough water to cover them. Cover and bring to a boil. Boil until tender, about 8 minutes. Drain and briefly mash with a potato masher, leaving an uneven, lumpy texture. Add the potatoes and fall greens to the broth. Simmer 10-15 minutes, until the greens are tender. Season with salt and pepper. Serve hot.

Recipe adapted from Serving Up the Harvest by Andrea Chesman.

 
 
2 TBS olive oil
1 pkg Extended Harvest frozen broccoli
1 pkg Extended Harvest frozen peppers
2 garlic cloves, minced
1/4 c. freshly grated Parmesan, or other hard grating cheese
2 TBS dry or fresh breadcrumbs

Preheat oven to 400 degrees. Oil a 2-quart baking dish or gratin. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the broccoli. Cook, stirring, until almost defrosted, about three minutes. Add the chopped red peppers and then the garlic. Stir together and cook for another two minutes or so. Season with salt and pepper.

Remove from heat, and arrange in the baking dish. Mix together the Parmesan and breadcrumbs, and sprinkle over the top. Drizzle on the remaining olive oil. Bake 10 to 15 minutes until the Parmesan has melted and the mixture is sizzling and beginning to color on the top. Serve hot or warm.

Recipe adapted from nytimes.com.
 
 
2 c dried pinto beans, soaked overnight
2-3 TBS olive oil
1 medium onion, chopped
1/4 c molasses
1 TBS Dijon-style mustard
1 tsp crushed red pepper flakes
3 c berry beer (such as Lindeman's Frambois Lambic)
1/2 c dried berries and/or cherries, loosely chopped
2 c light vegetable broth
1/2 tsp smoked paprika
salt, to taste

Preheat oven to 350F degrees, and place rack in lower third. In a large Dutch oven, heat the oil and saute the onion. Stir in the molasses, mustard, red pepper flakes, beans, beer, dried berries, and broth. Bring to a simmer, cover, and place in oven for 1 1/2 - 2 hours, or until beans are done. After an hour, test the beans every 25 minutes or so, adding broth or water if needed. When the beans are tender, remove the pot from the oven. If the beans finish cooking before the broth thickens up, put the pot back on the stove, uncover, and bring to a boil until the liquid thickens, about 5-10 minutes.

Stir in the smoked paprika and a few generous pinches of salt. Wait a minute, taste, and adjust seasonings as needed.

Adapted from www.101cookbooks.com.
 
 
1 clove elephant garlic, roughly chopped
1/2 c. parsley leaves (stems removed)
2 TBS sunflower oil
1 pkg Extended Harvest frozen edamame
1 pkg (12 oz) whole grain fettucine
1/4 c. grated Baby Rand (optional)
Salt and pepper, to taste

Heat water for pasta. Put garlic in a food processor and pulse until chopped. Add parsley and process until finely chopped. Add the sunflower oil with the machine running. Transfer to a large bowl.

When the water comes to a boil, add the edamame, and return to a boil. Remove from the pot with a strainer or a slotted spoon, and place in a colander. Let cool, shell, and add beans to parsley mixture.

Add pasta to the boiling water and cook al dente. When the pasta is done, remove 1/2 cup of the cooking water and add to the parsley mixture. Drain the pasta, toss with the mixture in the bowl, adding cheese if desired, and serve.

Adapted from the NY Times (nytimes.com).

 
 
Boil edamame 2-3 minutes. Drain and sprinkle with coarse salt.  Use fingers or teeth to squeeze the beans out of the shell and eat them. Don't eat shells. You can also shell the edamame and serve just the beans or add them to another dish.

Try seasoning your edamame (in or out of the pods) with:

• Toast sesame seeds in a dry skillet until they pop, and sprinkle them over the top.
• Toast nori (dry, in the oven or a skillet) and crumble that over the beans; mix and serve quickly.
• Sweat a little minced ginger or garlic, or both, in peanut oil and toss with the cooked beans.
• Grate lemon zest on top.
• Top with chili powder, curry powder, pimentón (smoked paprika), five-spice powder, or sriracha (hot sauce).