Created by Frog Holler intern, Susan Storck, this simple dish perks up mild-flavored fried rice with the zip of arugula. For those who find fresh arugula a bit strong, cooking this peppery herb takes some of the bite out of the flavor.
Chop arugula finely. Heat preferred oil and when hot, add the rice and chopped arugula. Continue to fry the rice and arugula until rice is thoroughly warmed and arugula has wilted.Then add a generous helping of nutritional yeast and a moderate amount of shredded coconut. Yes, that was coconut. Mix gently to blend flavors; add salt or tamari to taste, but it shouldn't need much.
small handful oil cured black olives, pitted and chopped roughly
4-5 oz provolone, grated
the crust: mix the flour and a half teaspoon salt together in a bowl.
Cut the cold butter and veggie shortening into small pieces and drop
them into the flour. Mix with your fingers, quickly, until the butter is
incorporated. Pour in the ice water and continue to mix until the dough
comes together. Shape into a flattened disc and chill, covered, for
about an hour.
Roll the dough out into a thin circle large
enough to fit a 9 inch tart pan. Fit the dough into it and trim the
edges. Freeze the crust until basically frozen. Heat the oven to 425
while the crust freezes. Put the crust into the hot oven and bake for
8-12 minutes, or until the crust sets. Put aside and make the tart
Halve the peppers and pull out the cores and
seeds. Slice them thinly. Saute them in plenty of olive oil and with the
onion, garlic and some salt. Saute them briskly, but only for a minute
or two, then add the wine. Cover and stew over low heat until the
peppers are soft and sweet. Remove from heat.
Make the custard by mixing the eggs, yolks, half and half together. Taste and adjust salt if necessary.
the bottom of the tart crust with some pesto. Add half the provolone,
then add the pepper/onion mixture. Sprinkle the olives over the peppers,
then finish with the remaining provolone. Pour the custard over the top
and bake at 400 until the top is colored, about 30-40 minutes. Allow to
rest before serving.
From "Gad Zukes! It's a ZUCCHINI cookbook" "Flavor is terrific. I can't really describe it." - the very words of the very good cook that passed along this recipe. Crepes: 1 c. flour 1 tsp. salt 3/4 tsp. baking powder 3/4 tsp. garlic powder 1/4 tsp. pepper 5 eggs 2/3 c. milk 2-3 medium-large zucchini, finely grated to make 2 cups 1/4 c. oil Sift dry ingredients into bowl. Beat eggs, add milk and blend. Make a well in dry ingredients and pour in egg mixture. Blend. Add grated zucchini. Heat 2 tablespoons oil on a griddle or in a large skillet. Use 1/4 cup batter for each crepe until all batter is used. Brown lightly on each side. Filling: 2 c. sour cream 2 c. freshly grated Parmesan cheese Fill crepes with 2 tablespoons each sour cream and grated Parmesan. Roll up and garnish with additional cheese and chopped parsley. Makes 16 crepes.
From "Gad Zukes! It's a ZUCCHINI cookbook" Can you believe a vegetable that melts in your mouth? The price of the cook book was worth it for this one recipe. Steam or parboil for 5-7 minutes as many little fellow as you have on hand. Split them gently - not all the way through - so each will hold a tablespoon of freshly grated parmesan cheese. Slip them under the broiler briefly.
From "Gad Zukes! It's a ZUCCHINI cookbook" 3 c. zucchini, sliced 2 c. corn, cut from the cob 1 can (4 oz.) green chiles, diced 1 1/2 c. grated sharp cheese 2 eggs, beaten 1/2 tsp. salt 1/2 tsp. garlic salt Steam zucchini 3 minutes. Combine with corn, chiles, and one cup of cheese. Stir eggs and seasonings into vegetables. Turn into greased 1 1/2 quart casserole. Sprinkle with remaining cheese. Bake at 350 for about 20 minutes or until set. Serves 4.
From "Gad Zukes! It's a ZUCCHINI cookbook" This is a very colorful way to preserve a basketful of zucchini and be ready for hot dogs and hamburgers all winter long. 10 c. zucchini, finely chopped 4 c. big, sweet onions, finely chopped 1 large red pepper, finely chopped 5 tbsp. salt Cover and let stand for several hours. Drain, rinse, and drain again. 2 1/4 c. white vinegar 1 tbsp. dry mustard 2 tbsp. celery seed 1 tbsp. cornstarch 1 tsp. tumeric 5 c. (or less) sugar Heat vinegar and sugar mixture to boiling. Pour over zucchini and cook gently until syrup is very clear, 20-30 minutes. Spoon into hot, sterilized jars. Makes 6 or 7 pints.
From "Gad Zukes! It's a ZUCCHINI cookbook" There are not many "old family recipes" using zucchini, but this one has been passed down for fifty years. 1 1/2 lbs. zucchini, sliced 1 c. dry bread crumbs 1 onion, minced 1 egg 1 c. grated cheese 1/2 tsp. salt 1/8 tsp. pepper Steam or cook zucchini in small amount of water until tender and nearly dry. Mash and mix with rest of ingredients. Spoon into greased casserole and top with additional grated cheese. Bake at 375 until golden brown. Serves 4.
1 pound green beans
3 cloves of garlic, peeled and sliced thin
1 tsp. toasted sesame oil
1 1/2 tbsp. tamari or soy sauce
1 tbsp. butter or Earth Balance
Trim the green beans, snapping them in half. Melt the butter or Earth Balance in a skillet and add the garlic. Stir for 1-2 minutes, then add the green beans. Cook for 20 minutes, then add tamari or soy sauce and toasted sesame oil. Cook for 5 more minutes.
Pour milk into a bowl. If using an egg, crack the egg into the bowl and lightly beat. In another bowl, mix flour, salt, and pepper.
In a skillet, heat the oil over a medium-high heat.
Take each squash blossom, making sure that there is no dirt or bugs on it, and dip it first in the milk bowl, then in the flour bowl. Place the blossoms into the pan, allowing to brown on each side for one to two minutes. Take the blossoms out of the pan and allow to drain between paper towels.
1/2 c. sugar
1 c. whole wheat flour
2/3 c. all purpose flour
1 tsp. cinnamon
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tbs. ground flaxseed
1/2 tsp. allspice
1 1/3 c. grated zucchini
1/2 c. grated carrot
1/2 c. chopped walnuts
1 tbs. sugar
1/4 tsp. cinnamon
Grease and flour 12 muffin cups. Heat oven to 400°F.
In a mixing bowl, beat the oil with the egg, honey, milk, and sugar.
In a separate bowl, combine the flours, cinnamon, baking powder, baking soda, salt, flaxseed, and allspice. Add to the wet ingredients, stirring until blended. Fold in the zucchini, carrot, and walnuts.
Fill muffin cups about 3/4 full. Sprinkle the tops with cinnamon sugar. Bake for 15 minutes.