Honey Roasted Squash with Tofu

1lb extra firm tofu
1/3c soy sauce or tamari
3T honey

1/2t red pepper flakes

3/4" ginger, peeled and finely grated
8T peanut oil, divided
1 acorn squash
salt & pepper
6 garlic cloves, thinly sliced
2 scallions, trimmed and sliced on the diagonal
sesame seeds
juice of 1/2 lime

Preheat oven to 450 degrees.

Drain and wrap tofu. Set aside.

Combine soy sauce or tamari, honey, red pepper flakes, ginger, and 5T peanut oil. Set aside.

Wash, halve, and seed acorn squash, then cut into wedges about 1/2-3/4" thick.

Line a large baking sheet with parchment.

Squeeze gently, then cut tofu into 1/2" thick slices and set in baking sheet. Add squash. Pour sauce over all, then use your hands to ensure everything is well coated.

Sprinkle with salt and pepper, then roast for 15 minutes.

Meanwhile, combine remaining 3T peanut oil and garlic cloves.

When finished, turn squash and tofu, then pour oil and garlic cloves on top. Roast for an additional 15 minutes.

When finished, stir gently and top with scallions, sesame seeds, and lime juice.

Adapted from a recipe found at https://www.purewow.com/recipes/roasted-squash-tofu-soy-honey-chili-ginger 

Roasted Cauliflower Detox Soup

Preheat oven to 450F.

Combine the following and spread on a large baking sheet lined with parchment:

1 large head of cauliflower (about 1-1/4 lb), chopped into small florets
4 garlic cloves, peeled
1 medium yellow onion, coarsely chopped
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried thyme
3 tbsp olive oil

Roast for 10 minutes, stir, then:

In a large pot, bring to boil:

1 32oz box vegetarian broth
3 small red potatoes, skins on, cut into 1/2” cubes
1/4 tsp salt
1/4 tsp black pepper

When potatoes are soft, remove roasted vegetables from the oven and add to the pot, along with:

1 can (14 oz.) full-fat unsweetened coconut milk (about 2 cups)

Blend until smooth.

Adapted from a recipe by JJ Virgin, published at: https://jjvirgin.com/recipe-cauliflower-detox-soup/

Cranberry Orange Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts, rinsed
2 teaspoons orange zest
Juice of 1 large orange
2 tablespoons olive oil
2 teaspoons honey or agave (agave for vegan recipe)
Salt and freshly ground black pepper, to taste
1/2 cup dried cranberries

Preheat oven to 400 degrees F.

Cut off the brown ends of the brussels sprouts and remove any discolored leaves. Cut the sprouts in half if they are large sprouts. If you have small sprouts you can leave them whole.

In a large bowl, whisk together fresh orange juice, orange zest, olive oil, and honey. Add the brussels sprouts to the bowl and toss until they are well coated. Pour them on a large baking pan and season with salt and black pepper. Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.

Put the brussels sprouts in a large bowl and add the dried cranberries. Stir and serve immediately.

Original recipe found at https://www.twopeasandtheirpod.com/cranberry-orange-roasted-brussels-sprouts/

Butternut Squash with Escarole

2T olive oil
1 small butternut squash, peeled, seeded, and diced (about 4 cups)
2 leeks (white and light green parts only), halved lengthwise, and sliced 1/2" thick
2T fresh sage, chopped
1 large head escarole, roughly chopped
1/2t salt
dash pepper
1T Dijon mustard
1T maple syrup

Heat olive oil in a large skillet over medium heat.

Add the squash, leeks, and 1/2c water.  Cover and cook until the squash is almost tender and the leeks are softened, 6-7 minutes.

Add the sage, escarole, and 1/4c water, salt and pepper.  Cover and cook until the escarole is wilted, 6-7 minutes.

Gently stir in mustard and maple syrup in the skillet.  Season with salt and pepper.

From Food Network Magazine.

Summer Bean Saute

2lbs green beans (or combination of yellow wax and green)
1/2c fresh basil leaves
3T butter
1pt grape cherry tomatoes; halved
3/4t salt
1/4t ground black pepper
3T balsamic vinegar

Bring a large stockpot of water to boiling. Add trimmed beans; boil until crisp-tender, about 8 minutes. Drain well in a colander.

Meanwhile, cut basil leaves into thin strips. Melt butter in a large skillet over medium-high heat. Add beans; cook until beans begin to brown, 8 to 10 minutes.

Add halved cherry tomatoes, salt and pepper; cook until tomatoes begin to soften, about 3 minutes. Stir in vinegar. Remove skillet from heat. Stir in basil. Serve immediately, or cool to room temperature.

Fried Chayote Squash

2T butter
4 chayote squash, peeled and shredded
1 garlic clove, minced
1t basil
2T water
1t salt

Melt butter in pan.  Fry until soft and slightly brown.

Sauteed Spinach with Orange-Carrot Puree

3T butter
7oz spinach, rinsed, trimmed and chopped
7oz baby carrots
Juice and zest of 1 orange or 1/4c orange juice
1/2t salt 

Heat 1 tablespoon butter in large skillet over medium heat. Wilt spinach, remove from heat and set aside.

Meanwhile, steam carrots.  When soft, place in blender or food processor, and process with orange juice, orange zest, remaining butter, and salt.

To serve, spoon portion of carrot puree to the side of spinach mounded into dome shape.

From Arpege Restaurant, as published in Vegetarian Times

Zucchini with Pine Nuts, Honey and Basil

3 med-lg zucchini
1 3/4 oz pine nuts
olive oil
2 garlic cloves, finely chopped
1t finely grated lemon zest
2T lemon juice
12 basil leaves
salt flakes
pepper
1 1/2T honey

Trim stalk ends of zucchini and cut each one in half.  Stand each half on its end and slice downward to get long slices about 1/2-inch thick.

Toast pine nuts in a dry frying pan over medium heat for 3-4 minutes, or until patched with brown, stirring occasionally to start with and then more often after 2 minutes.  Take care they do not burn. Tip pine nuts into a wide, shallow serving dish.

Return pan to heat and pour in 1T olive oil.  Cook a third of zucchini over medium-high heat until patched and brown on both sides and floppy in texture. Transfer to a serving dish and, if necessary, add more oil to the pan.  Cook another third of zucchini in the same way.  Add more oil and cook the rest of the zucchini.  When you turn the last batch over to the brown on the second side, add garlic and lemon zest.

Turn off heat and tip everything into serving dish.  Pour lemon juice into hot pan, stir quickly, and then pour into serving dish.

Roughly tear basil leaves and scatter over zucchini.  Sprinkle salt and add plenty of pepper.  Carefully turn zucchini over, using two spoons so it is combined with seasonings, basil, and pine nuts.

Drizzle honey over top.  Serve hot, warm, or at room temperature.

From Honey by Hattie Ellis.  Published in Wegman's magazine.

Glazed Snow Peas

2 T butter
8 oz snow peas
1 bunch scallions, chopped
sugar, pinch
1/4 c water

Melt butter in a large skillet over medium-high heat.
Add remaining ingredients.
Cover simmer 2 minutes, then uncover and boil until the water evaporates, about two more minutes.
Season with salt.

From Food Network Magazine

Zucchini

There are a number of ways to prepare zucchini. Here are three of my favorite.

First, wash thoroughly and cut off ends.

Broiled:

This is by far my favorite. The squash comes out unbelievably sweet and tasty.

Cut zucchini lengthwise into slab.

Place under broiler and cook until the edges are just turning brown. Turn and repeat on the other side.

Sauteed:

Slice zucchini into rounds, and then cut in half to create half moons.

Saute in a little butter and/or olive oil until crisp tender.

Steamed:

Slice zucchini into rounds.

Steam until crisp tender.

Spaghetti Squash

(no picture yet)

 Slice into rounds and remove seed.

 Place in a shallow baking dish and fill 1/3 with water.

 Cover with aluminum foil and bake at 350 until squash separates easily with a fork.

 When cool enough to handle, remove strings and discard peel. Fluff with a fork.

Swiss Chard

<sup>Wash chard thoroughly and coarsely chop both leaves and stems.

Steam until stems are crisp tender.</sup>

Roasted Red Peppers

Roasting red peppers, one of the latest food crazes, is one of the easiest ways to make one of the world's most delectible foods. The peppers have a sweet, almost fishy taste and can be used in sandwiches (see below), sushi, and appetizers. And although I have never tried it myself, I have seen them added to everything from hummus to biscuits. Whatever you do, don't buy them...they are simply too easy to make. The trick is to sweat them in a paper bag so the skins just fall right off.

Red peppers, rinsed 

Broil peppers on a pan or baking dish (to catch the juices), turning as needed, until the skin on each side is cracked and slightly blackened.
Place the entire pan in a paper bag (this is critical!) and seal (I usually just fold over the end of the bag and tuck it under the pan).
Let sit for at least 20 minutes, or as long as it takes until the peppers are cool enough to handle.
Seed and peel peppers.
Store in a tightly sealed container in the refridgerator (glass is preferable) until ready to use.


Margie’s Favorite Roasted Red Pepper Sandwich 

I happened on this flavor combination one day and found it was out of this world. Now I hate to eat a roasted red pepper sandwich without these exact ingredients.

2 slices rosemary bread, toasted
Nayonnaise
A generous amount of roasted red peppers
Lettuce
Zesty Spouts (a pre-packaged sprout combination of alfalfa, onion, and dill) 

Pea Pods

Break off ends, being careful to remove as many strings as possible.

Steam until crisp tender.

Green Beans

Break off ends of beans.

Steam until crisp tender.

Note: My mom also loves to cook these in a pressure cooker, but I have never mastered the technique!

Fried Corn

As I was growing up, my mom often made fried corn, which was a family favorite. Fried corn uses frozen corn (fresh corn is too good for this!) and produces a crunchy, chewy starch for your meal.

Frozen corn (do not thaw)
Butter 

Heat frying pan on medium-high.
Pour frozen corn into pan and add several dallops of butter.
Fry, stiring often, until corn is speckled brown.

Cinnamon Carrots

Peel carrots and slice into rounds.

Cover with water and sprinkle with sugar.

Boil until crisp tender.

Drain and add butter and cinnamon.

Cabbage

Slice cabbage into wedges and remove the tough center.

Steam wedges until crisp tender.

or

Coarsely chop cabbage.

Boil until crisp tender, then add apple cider vinegar and brown sugar.

Butternut Squash

Butternut squash is an amazing vegetable that I discovered by accident. I was looking for banana squash, which was called for in a recipe. Unable to find it (and not knowing quite what a banana squash was), I picked up a butternut squash to substitute. And I fell in love. It is sweet and buttery, much like sweet potatoes, but lighter and easier to digest. Serve with a green vegetable.

Butternut squash
Butter
Salt and Pepper to taste
Cinnamon for garnish 

Cut the squash in rounds (or quarters, when rounds are too difficult to slice) and scoop out the seeds.
Place in casserole dish and bake at 350 for 30-60 minutes, depending on the size of the squash, or steam until soft, about 15 minutes.
Carefully remove skin and place squash flesh into a serving bowl.
Mash with potato masher and add butter, salt, and pepper to taste.
Sprinkle cinnamon on top.

Broccoli

Trim off broccoli florets and steam until crisp tender.

You can eat the stalks, too, but they tend to be tough. Peel the outer skin with a vegetable peeler or paring knife, slice, and steam with the florets.

Hint: You can also add shredded broccoli stalks in place of or in addition to your favorite zucchini bread recipe for an unusual but yummy treat. Try them in Cake Cookies, too!