Spinach Kale Dip

• 2 C Greek Yogurt  

• 3 Tbs Mayonnaise     

• 1 Tbs Honey(or sweetener of choice)   

• 1 C Kale, finely chopped 

• 1 C Spinach, finely chopped spinach     

• 1/2 Onion, finely chopped  

• ⅓ C Water Chestnuts, finely minced (optional) 

• ⅓ C Sweet Pepper, finely minced      

• ⅓ C Carrot, finely minced   

• 3 Cloves Garlic, finely minced  

• Salt and Pepper to taste      

• Fresh Dill and/or Parsley, to taste

Combine all ingredients in a bowl and mix well to combine. Refrigerate for at least a few hours before serving to allow flavors to meld. Taste and season with more salt and pepper if desired. Serve with pita chips and/or crudités.

Green Shakshuka

• 3 Tbs Olive Oil  

• 1 Yellow Onion, peeled and thinly sliced   

• 2 Garlic Cloves, thinly sliced                                                 

• l Lg bunch Swiss Chard, stems and leaves separated and chopped  

• Salt &Pepper to taste                                              

• ⅓ C Half n half or Heavy Cream 

• 8 Eggs  

• 3 oz Cotija cheese or Queso Fresco, crumbled                                             

• 1 Avocado, sliced 

• 1 Hot Pepper, sliced     

• Cilantro, to taste

Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more. Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with ½ teaspoon salt, pour in the half-and-half and stir loosely together. Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, Cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.

from: https://cooking.nytimes.com/recipes/1019468-green-shakshuka-with-avocado-and-lime

Corn and Miso Pasta Salad

• 8 ozs Ditalini Pasta      

• 4 Ears Corn     

• 2 Lg Celery stalks, finely chopped     

• ⅔C Scallions, finely minced                          

• ½ Tbs white or yellow miso (or substitute with tahini and soy sauce)     

• 4½ Tbs Lemon Juice, plus more to taste          

• 1½ Tbs Hot Pepper of choice, finely chopped     

• ½ C Mayonnaise (vegan, if desired)

• Salt and Sugar to taste

Bring a medium pot of salted water to a boil over high heat. Add pasta to the water and boil according to package instructions. Drain the pasta, and rinse under cold water until cool. Drain well and set aside. Grab a large bowl and invert a smaller bowl inside of it. Hold the corn upright on the center of the smaller bowl. Using a sharp chef’s knife, slice downward to shave the kernels off the cob. Discard the cobs and remove the smaller bowl. Add the cooked ditalini, plus the celery and chives. Season with a large pinch of salt and a pinch of sugar; toss to combine. In the smaller bowl, whisk to combine the miso, lemon juice and hot pepper. Add the mayonnaise and whisk until fully incorporated. Combine with the corn mixture and toss. Taste and adjust seasoning with more lemon juice, chile, salt or sugar as needed. Store refrigerated (up to 3 days) until serving.

adapted from NYT cookinghttps://cooking.nytimes.com/recipes/1024306-corn-and-miso-pasta-salad

Summer Green/Wax Bean Salad

Salad:

-2 handfuls Beans, trimmed and halved     

- 2 medium Summer Squash, diced         

- 1 Cucumber, diced                                                                       

- 1 15-ounce can Chickpeas, drained and rinsed      

- 1 C Corn Kernels (raw)    

- 4 Scallion Tops thinly sliced

Dressing:

- ½ C Basil

– ¼ C Parsley

- ¼ C Lemon Juice

- ¼ C Apple Cider Vinegar  -

2 Garlic Scapes minced                        

- ¼ C Oilve Oil  

- Salt to taste

Place the beans and squash in a large pot and lightly steam (for 10-15 minutes) or boil (for 5-7 minutes) until tender but still somewhat firm. Remove from heat, strain and rinse the vegetables with ice cold water, then set aside. Meanwhile, make the dressing by combining all of the ingredients in a food processor and blending until the herbs are finely chopped. In a large bowl, combine the drained chickpeas, corn, cucumber and green onion. Add the blanched green beans and zucchini, then pour the dressing on top. Stir together until everything is well-coated. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Garlic Scape Pesto

• ½ C Cilantro (no stems)      

• 1 C Spinach    

• ½ C Garlic Scapes, chopped        

• ½ C Olive Oil    

• 2 -3 Tbs Pumpkin Seeds (or other nut)   

• 3-4 Tbs Parmesan Cheese (optional)  

• Salt & Pepper to taste

Put all ingredients into a food processor (or use immersion blender). Mix until combined into a paste and enjoy! Add to pasta, veggie dishes, salads, eggs, or just on a cracker! For a less strong garlic flavor used blanched or quickly sautéed garlic scapes instead of raw. Add more oil to make this into a salad dressing. This is a very flexible recipe that can be modified to your preferences, so play around!

Roasted Carrot and Beet Kale Salad

• 2 medium Beets quartered and sliced a 1/4 inch thick    

• 2 Carrots sliced 1/4 inch thick  

• 3 Tbs Olive Oil                             

• Salt & Pepper to taste   

• 1 -2 Garlic Scapes, minced 

• 1/4 C Unsalted Pumpkin Seeds  

• 4 C Kale, chopped                         

• 2 Tbs Lemon Juice 

• 1 Tbs Maple Syrup 

• 1 Tbs Dijon Mustard

Preheat the oven to 425 degrees F. In a large bowl, combine beets, carrots, garlic scapes, 2 tablespoons of the olive oil and salt and pepper. Add carrots and beets to a baking sheet and roast in oven for 15 minutes. Remove from oven and toss pumpkin seeds with the beets and carrots on the baking sheet. Roast for an additional 10-15 minutes or until the vegetables are just tender. Meanwhile, place the chopped kale in the same bowl where the beets and carrots were. Add remaining tablespoon of olive oil and massage into kale leaves with your hands until the leaves are bright green and tender, about 2-5 minutes. In a small bowl, mix together the lemon juice, maple syrup and Dijon mustard until combined. Remove vegetables from the oven and allow them to cool for 5 minutes. Add vegetable mixture to the bowl with the kale and toss with the dressing until well combined. Optional add-ins: cheese, chicken, sausage, salmon, dried fruit… Allow salad to sit for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.

Apricot Pac Choi (bok choy) Mint Salad

• 1 Tbs Honey    

• 1 tsp Dijon Mustard          

• 1 tsp Rice Vinegar     

• 10 sprigs Mint, leaves,  roughly chopped                        

• 4 ripe apricots, cut into wedges (or dried apricots chopped)  

• Pac Choi       

• Soy Sauce to taste, optional

Whisk together the honey, mustard and vinegar in a small bowl. Toss the mint and the apricots with the dressing. Core the pac choi and chop it. Toss with the apricots and dressing, and season with soy sauce if desired.

from NYT Cooking

Garlicky Roasted Potato and Radish Salad

• 1 pound small Potatoes, halved      

• 1 large Black Radish, chopped small   

• 3 Tbs Olive Oil

• 1 1/4 tsp Salt    

• 1/2 tsp Pepper    

• 4-6 Cloves Garlic, finely chopped          

• 4 Tbs Mayonnaise

• 1 Tbs Lemon Juice   

• 1 tsp Dijon Mustard

Preheat the oven to 400 degrees. Place cut potatoes and radishes, skins on, into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes and radishes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.

Wild Ramp Pesto

• 1 Bunch Ramp Greens  

• 1/2 C Walnuts (toasted) or nut to your liking   

• 1/3 to ½ C olive oil

• 1/2 C Grated Parmigiano Reggiano Cheese  

• Salt and Pepper to tastes - Splash Lemon Juice

Optional Add-ins: Spinach (for creamier and milder pesto), Mustard Greens (for zippy spicy pesto), any herbs you like

Chop the ramps and nuts just a bit and put them in your food processor. Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper. Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y. Add in any add- ins. Taste for seasoning and add the lemon.

Butternut Squash Brownies

• 2 C Butternut Squash, cubed          

• 1/2 C Nut Butter of Choice    

• 1/2 C Unsweetened Cacao

• 1 tsp Vanilla Extract   

• 1 C Date/coconut/cane sugar  

• 1/3 Cup Oat Flour  

• 1 tsp Baking Powder    

• 1/2 tsp Cinnamon      

• 1/2 C Dark Chocolate Chips

Preheat the oven to 425F. Roast the butternut squash in the oven drizzled with a little oil and sprinkled with salt. Roast the squash for about 25-30 minutes until soft and golden. Next, add the nut butter, cacao powder, vanilla and sugar to a food processor or blender. When the butternut squash is done roasting, add that to the food processor and blend until smooth. Reduce the oven temperature to 350F. In a large bowl, whisk together the oat flour, baking powder, cinnamon, and dark chocolate chips. Add the blended butternut squash mixture to the flour mixture and stir together to create the brownie “batter”. Spread the batter into a parchment-lined 8x8 square baking pan. Bake for 35-40 minutes. Allow the brownies to cool before slicing. Store covered on your counter for up to 3 days. You may refrigerate as well. Recipe based on Food 52