From www.101cookbooks.com

It’s convenient for me to make enough dough for two tart shells in one shot, so that’s what I call for here. You can always freeze the extra dough or shell for use later in the week/month. They seem to keep fine in the freezer, well wrapped, for a few weeks, but not much longer than that. Green garlic is also great in the filling in place of the garlic clove - a couple tablespoons (chopped).

Cornmeal Tart Shell:

2 1/4 cups / 9 oz / 255 g all-purpose flour
1 cup / 4.5 oz / 125 g spelt flour
scant 1 cup / 4.5 oz medium coarse corn meal
3/4 teaspoon fine grain salt
1 1/4 cups / 10 ounces / 280 g unsalted butter, cut in cubes
1 large egg yolk
1/4 cup / 60 ml - 3/4 cup / 180 ml cold water

Turnip Green Filling:

1/4 lb. / 4 oz turnip greens, or spinach greens, de-stemmed
1 small clove of garlic
2 large eggs + 1 yolk
3/4 cup veg. broth
1/4 cup / 60 ml heavy cream
scant 1/4 teaspoon salt (more if broth unsalted)
2 teaspoons Dijon-style mustard
1 1/2 teaspoons herbs de Provence (opt.)
gruyere cheese & a bit of crushed red pepper flakes, for topping

special equipment: tart pans - 9-inch (23 cm) round, 8 x 11 inch (20 x 28) rectangle, or equivalent

Start by making the tart dough. Combine flours, cornmeal, and salt in food processor. Pulse in butter, 20+ pulses, or until the mixture resembles sandy pebbles on a beach. Add the egg yolk and 1/4 cup water. Pulse, trickle in more water if needed, just until dough comes together. Turn out onto a floured countertop and gather into a ball. Divide the dough into two equal pieces, shape each into a ball, press into 1/2-inch thick disks, and wrap in plastic, or place in baggies. Chill for at least an hour.

Preheat the oven to 350F / 180C. Place a rack in the middle of the oven.

When you’re ready to line the tart pans with dough, place one of the dough disks on a lightly floured surface and roll out until the dough is large enough to line your tart pan. I usually eyeball it - you can see in the photo the dough is about 1/6 - 1/8 inch thick. Dust underneath with flour to discourage sticking throughout the rolling process. Carefully transfer the dough to the pan. Don’t worry too much if you get a tear or hole, you can patch those up later with scraps. Work quickly to ease the dough into place, taking care not to stretch the dough. Press it along the bottom of the pan, out to the walls, and against the sides. Trim any excess dough - I use the palm of my hand against the edge of the tart pan to cut off any extra dough, alternately you can roll a rolling pin across the rim of the pan for a clean edge. Chill in the refrigerator for thirty minutes or so while you roll out your extra tart shell. Double wrap that one in plastic and freeze it for future use.

You’re going to partially bake the tart shell before filling it, so pull the shell out of the refrigerator, dock it with a fork, making small holes along the bottom of the shell. Line the shell with parchment paper and fill to the rim with pie weights or dried beans, bake for 25 minutes. Carefully remove the pie weights and finish baking for another 5 minutes, or until the crust is dry and just barely starting to brown. Remove from oven and let cool completely.

To make the filling: Chop the greens and garlic in a food processor. You can do this by hand as well, but in this case the processor makes quick work of this. Add the eggs and yolk, pulse. Then the broth and cream. Lastly, incorporate the salt, mustard, and herbs. When you’re ready to bake, fill the tart shell and bake for 30 minutes or so, or until the center is set, and has firmed up to the touch. About 2/3 of the way through I like to sprinkle with a bit of gruyere cheese. I can’t help but zap the top of most tarts under the broiler for a minute or two just prior to pulling it out of the oven - it browns up the top nicely, and lends a rustic look to it. Finish with a sprinkling of crushed red pepper flakes if you don’t mind a bit of heat.

entrees, garlic, other greens, spinach, turnips

From Molly Beverly

3 Tablespoons good quality olive oil
6 fat cloves garlic, coarsely chopped
3 pounds fresh, vine ripe tomatoes, coarsely chopped
black pepper, freshly ground
kosher salt to taste
Several basil leaves, finely cut

In a large skillet heat oil over medium heat. Add garlic and reduce heat. Gently simmer until lightly golden. (WATCH IT!) Add tomatoes, stir and turn fire to high.

Add salt and pepper and stir regularly, until tomatoes are well reduced and liquids are slightly thickened. (You are reducing the liquid, be careful not to burn.

When tomatoes start sticking, you are done.) Add basil. Stir. Taste. Adjust seasoning.

I served these tonight over cheddar mashed garden potatoes. Slice potatoes and boil in plenty of salted water until tender. Drain. Add a generous portion of grated cheese. Mash and allow cheese to melt.

Taste and add salt if necessary.

Recipes By Ingredient, The Recipes, basil, entrees, garlic, potatoes, sauces, tomatoes

from Whipstone Farm

Pork (shoulder, chop, roast) chopped and sautéed OR 2-3 lbs. pot roast, cooked until it shreds easily OR 4 C. pinto beans, soaked and cooked until tender
2 onions diced
3 cloves garlic
3-6 roasted green chiles, skins and seeds removed
oregano, cumin, coriander
salt to taste
2 cups tomatillos, blended
½ bunch cilantro, chopped

Sauté the garlic, onions and spices about 10 minutes. Add meat or beans, green chiles and tomatillos to the sauté. Simmer until the mixture thickens. If you need to get it thicker, add corn starch, flour or even okra. Add cilantro when you remove from heat. This chile is excellent with warm tortillas.

The Recipes, chiles, cilantro, entrees, garlic, tomatillos

Pastry

Basically just a shortcrust pastry. The quantities I use for one generous-sized galette are 12 oz. flour, 8 oz. butter 1-2 T sugar, salt, and water to mix.

2 ½ pounds butternut squash
Olive oil
Salt and pepper
1 small head of garlic, cloves separated but not peeled
1 small onion, finely chopped
10 fresh sage leaves, coarsely chopped, or 1 ½ tsp dried
½ cup freshly grated Romano or Parmesan cheese
2/3 cup crumbled Roquefort or other blue cheese (3 oz.)

Preheat oven to 375 degrees.

Halve the squash; scrape out and discard the seeds and fibers. Lightly brush each cut side of the squash with olive oil; season with salt and pepper. Place the garlic cloves in the cavities and turn the squash halves cut side down on a baking sheet. Bake for about one hour, or until the squash is tender when pierced with a knife. Remove the garlic and if the cloves aren’t soft, return them to the oven and bake a little longer.

The recipe can be made to this point up to 3 days ahead; wrap the squash and garlic separately and refrigerate.)

Scoop out the squash flesh into a large bowl and mash with a fork until fairly smooth. If the flesh is very wet, place it in a colander and let drain for a couple of hours. Squeeze the garlic out of its skin and mash.

In a small skillet warm 2 tsp of olive oil over low heat. Add the onion and sage and cook, stirring occasionally, until the onions are soft and beginning to color – 6-7 minutes. Add to the squash along with the mashed garlic and Romano. Mix well, season with salt and pepper and fold in half of the Roquefort.

Preheat oven to 400 degrees.

On a lightly floured baking sheet without sides, roll out the galette dough into a large round (or you can make individual smaller ones) and spread the squash filling over the dough, leaving a 1 ½ to 2 inch border. Sprinkle the remaining Roquefort on top. Fold up and pleat the border of the dough. Brush the dough with beaten egg.

Bake until the crust is nicely browned and cooked through. Serve hot or warm!

Recipes By Ingredient, The Recipes, entrees, garlic, onions, sage, squash - winter

by Molly Beverly

A native American trio flavored with smoky roasted peppers. Makes 4 servings.

1 poblano or Anaheim chile pepper
1 pound zucchini cut into 1/2-inch cubes
1 teaspoon salt
1 Tablespoon butter
1 Tablespoon vegetable oil
1 cup fresh or frozen corn kernels
1/2 medium onion, thinly sliced
2/3 cup cream or evaporated milk
1/2 pound cooked chicken, diced OR 6 ounces jack cheese diced (optional)

Roast pepper under the broiler or over a gas burner until skin is black and bubbly all over. Rinse in cold water, then slip the skin off. Remove seeds and stem.

Chop coarsely.

In a large pan heat the oil. Add the zucchini and fry for 10 minutes, stirring frequently, until browned. Remove zucchini and set aside. Add to pan corn, chile and onion. Sauté until browned, stirring occasionally.

Just before serving add cream, zucchini, chicken (optional) and salt and simmer a few minutes. Add cheese (optional) and remove from heat. Serve immediately with rice.

Recipes By Ingredient, The Recipes, chiles, corn, entrees, onions, side dishes, squash - summer

by Molly Beverly

The Italian version of an omelet. It’s quick and sufficient for any meal. Serve with sliced ripe tomatoes and crusty Italian bread.

Serves 4-6

1 pound zucchini
Salt
4 Tablespoons olive oil
2 cloves garlic, minced
6 eggs
1/4 cup Parmesan cheese
1/4 cup chopped fresh basil leaves OR 2 teaspoons dried oregano
Freshly ground pepper

Grate zucchini and toss with salt. Let drain for 30 minutes. Press out the liquid.

Heat 2 Tablespoons olive oil in a skillet. Add garlic and fry, stirring continuously for 2 minutes. Add zucchini and sauté 5 minutes until tender. Remove from heat and cool to room temperature.

Beat the eggs in a bowl. Add Parmesan cheese, herbs and pepper. Stir in zucchini. Heat remaining 2 Tablespoons olive oil in a skillet. Add the egg mixture. Stir gently until set. Place under a broiler until top is firm or flip frittata over in pan and brown.

Cut into wedges and serve warm or at room temperature.

Recipes By Ingredient, The Recipes, basil, entrees, garlic, onions, oregano, squash - summer

1 - 9×13 Casserole dish
4-5 - Med Assorted Squash
1/2 Red Onion
1/2 Head of Cauliflower - Broken into small florets
2 16 oz cans of tomato sauce or one Jar of Spaghetti Sauce
One handful Fresh Herbs - I use Basil, Oregano, Sage and Marjoram
3 Cloves of Garlic - pressed
Salt, Pepper and Red Chili Pepper Flakes to Taste
1 Cup Cheddar Cheese
Parmesan Cheese to Taste
Slivered Almonds

Chop assorted squash and onion. Layer in casserole with cauliflower. Pour tomato/spaghetti sauce, garlic, fresh herbs and Salt, Pepper and Red Chili Pepper Flakes over the veggie mixture. Add cheese to the top and then almonds.

Cover and bake at 350 for 40 minutes then take off the cover and cook for an additional 10 minutes or until browned.

*You can also turn this into a southwest dish by adding a can of tomatoes with green chilies, 1 can of plain tomatoes sauce and adding assorted bell peppers. Omit the Italian fresh herbs and add seasonings such as ground chipotle chili pepper, cumin and top with fresh cilantro.

Recipes By Ingredient, The Recipes, basil, chiles, cilantro, entrees, garlic, oregano, sage, side dishes, squash - summer

from Molly Beverly

6 servings

Hurray… summer squash. Official beginning of summer.

2 Tablespoons vegetable oil
2 pounds summer squash, diced
4 heaping Tablespoons finely chopped white onion
3/4 pound tomatoes, chopped (or substitute 1 cup canned, chopped tomatoes)
2 Serrano chiles, more or less to taste
3 cloves garlic, peeled and chopped
4 Tablespoons epazote leaves (optional)
4 Tablespoons Mexican queso fresco, crumbled or muenster or jack cheese grated
1 teaspoon salt (to taste)

Heat oil in a large skillet and add squash, onion, epazote and salt. Stir and sauté until just tender, about 10 minutes. Blend tomatoes, chiles and garlic in blender.

Add to squash mixture. Cook until squash is soft and vegetables are moist but not runny. Adjust seasoning. Garnish with crumbled or grated cheese.

Recipes By Ingredient, The Recipes, chiles, entrees, garlic, onions, side dishes, squash - summer, tomatoes

Serves 2 to 4

This pretty vegetable ragout should prove, if any doubt lingers, that members of the cabbage family can be delicate and pretty, especially in early summer.

Improvise with what you have: small onions or red scallions, spring leeks or green garlic, shallots in the fall, bunched spinach or loose leaves.

1 tablespoon unsalted butter
6 spring onions or shallots, halved
6 or more small turnips, scrubbed and quartered
2 or 3 small kohlrabi, about golf ball size, peeled and quartered
1 thyme or lemon thyme sprig
sea salt and freshly ground pepper
1 pound pod peas, shelled
a few handfuls of baby spinach
dollop crème fraîche
4 large basil leaves, slivered

1. Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas.
2. As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraîche and add the basil. Taste by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish.

Recipes By Ingredient, The Recipes, basil, cabbage, entrees, kohlrabi, side dishes, spinach, thyme, turnips

2 cups mashed potatoes
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

In a medium mixing bowl, combine potatoes, corn, egg; mix with spoon.

Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each patty in bread crumbs, coating both sides.

Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with spatula).

Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

For the Salsa:

1/2 cup finely chopped yellow pepper
1/2 cup finely chopped green pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeno pepper
1/2 cup chopped red onion

Recipes By Ingredient, The Recipes, chiles, corn, entrees, onions, peppers, potatoes, sauces, side dishes, tomatoes