Spinach Pomegranate Salad with Honey Balsamic Vinaigrette by AHintOfHoney     

baby spinach red onion, thinly sliced pomegranate arils walnut pieces feta, crumbled (optional)

Honey Balsamic Vinaigrette:    

1 Tbsp. balsamic vinegar

1 tsp. honey 2 Tbsp. extra virgin olive oil salt and pepper, to taste

Layer spinach, onion, arils, walnuts, and feta. Drizzle with vinaigrette. Toss and serve. To make the vinaigrette, combine vinegar and honey in a small bowl. Whisk together while slowly adding the olive oil. Season to taste with salt and pepper. Spinach Salad with Pomegranate and Avocado by WholeLiving.com        

1 pomegranate 1/4 cup fresh lemon juice 1 teaspoon Dijon mustard 2 tablespoons olive oil Coarse salt and ground pepper 2 bunches flat leaf spinach, stems trimmed, well washed and dried 2 tablespoons roasted, hulled sunflower seeds 1 Hass avocado

The sunflower seeds and spinach in this salad are top-notch sources of magnesium, which enables your body to create dopamine. The avocado's vitamin B6 produces serotonin, a calming neurotransmitter.

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Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry. In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds with dressing in bowl. Transfer to a serving platter. Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately. Spinach by Simply Recipes    

2 large bunches of spinach, about 1 lb Olive oil, extra virgin 3 cloves garlic, sliced Salt to taste

Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture. Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately Creamed Spinach by Robert Irvine      

1 pound fresh organic spinach, soaked several times in salt water to remove grit, well-rinsed and dried in a salad spinner 4 ounces bacon (about 4 strips) 1/2 cup heavy cream 1/4 cup Parmesan Salt and pepper Freshly ground black pepper

Steam spinach until tender and set aside to cool in a colander placed over a bowl to catch any excess moisture. (Steaming preserves vitamins, so since it cooks quickly, be careful to avoid overcooking the spinach, which will negate that advantage.) Cook bacon until crispy in a saute pan and remove to paper toweling to drain and cool. Pour most of the fat out of the pan and add the cream to the same pan over low heat, allowing to reduce by about one-third.

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While the cream is reducing, finely chop the now cooled spinach, and return it briefly to the colander placed over a bowl. Cut the bacon strips into 1/4-inch pieces. Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce. Transfer to a serving dish. Penne with Spinach Sauce by Giada De Laurentis        

1 pound whole wheat or multi grain penne 3 garlic cloves 2 ounces goat cheese 1 ounce reduced fat cream cheese 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 ounces fresh baby spinach leaves 2 tablespoons freshly grated Parmesan

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes. Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside. Meanwhile, place the remaining spinach leaves in a large bowl. Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve. Simple Sauteed Spinach (or other Leafy Green)     

1 bunch spinach (or kale or chard) 2 tablespoons olive oil 2-3 cloves garlic, chopped Sea salt Lemon (optional)

Clean spinach or other leafy by placing in a sink full of water, agitate, let sit, agitate again. The dirt will fall and the leaves will float. Spin dry. When using spinach it’s important to remember that the sweetness is in the stems, so only trim off the end. Chop. Add chopped garlic to olive oil gently warmed in pan until it just begins to brown. Add the leafy green (note: if using chard, add the thicker stems first and sauté several minutes before adding the leaves.) and turn until it is all wilted by the heat. Cover and cook for one minute. Spinach takes very little time to cook whereas other greens can take a little longer. Season with salt and (a little lemon zest and a squeeze of lemon – optional) and enjoy.

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Greek Feta Spinach Frittata          

1 bunch spinach 1/2 red onion diced 1 clove garlic 8 eggs ¼ cup milk 1 pkg ricotta cheese (8-10oz) ¼ teaspoon oregano 1 cup crumbled feta Sea salt 1 cherry tomatoes, cut in 1/2

Wash spinach in a sink full of water. Trim the ends slightly. Saute onions in olive oil over medium heat until they begin to caramelize. Add garlic and spinach and turn until wilted. Remove from pan to cuisinart and pulverize. Preheat oven to 375F. Mix eggs with ricotta, milk, sea salt, oregano, and feta cheese. Add spinach mixture to eggs and whisk together while heating a pan on the stove top gently. Add butter to pan. Once it bubbles add the egg mixture. Move to oven and bake for 30 minutes until puffy and golden on top. Serve with sliced cherry tomatoes and maybe some olives on the side. Sesame Spinach and Broccoli by Gourmet       

1/2 bunch broccoli (about 1/2 pound) 1 garlic clove 1 tablespoon sesame seeds 1 teaspoon vegetable oil 1/4 teaspoon dried hot red pepper flakes 1 bunch spinach (about 1 pound) 2 teaspoons Asian sesame oil

Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste.

Emeril's Lemony Roasted Broccoli by PlanetGreen        

12 cups broccoli florets (about 3 heads) 1/4 cup extra-virgin olive oil 1 ½ teaspoons salt, or to taste Freshly ground pepper 1 cup Panko bread crumbs 1 cup Parmesan cheese 1 teaspoon lemon zest 2-3 teaspoons lemon juice

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Preheat oven to 450 degrees F. Heat a baking sheet greased with 1 tablespoon olive oil in a preheated oven. Toss broccoli with remaining 3 tablespoons olive oil. In a small bowl combine the salt, pepper, bread crumbs, Parmesan, lemon zest and lemon juice. Place the broccoli on the preheated baking sheet and then sprinkle the top with the bread crumb mixture. Roast until the broccoli is tender and browned, 15 minutes. Broccoli with Caramelized Onions & Pine Nuts by AshleysNutrition       

3 tablespoons pine nuts or chopped slivered almonds 2 teaspoons extra-virgin olive oil 1 cup chopped onion (about 1 medium) 1/4 teaspoon salt, or to taste 4 cups broccoli florets 2 teaspoons balsamic vinegar Freshly ground pepper to taste

Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately. Parmesan-Roasted Broccoli by Barefoot Contessa          

4 to 5 pounds broccoli 4 garlic cloves, peeled and thinly sliced Good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Preheat the oven to 425 degrees F.

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Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. Oven Roasted Broccoli by Alton Brown       

1 pound broccoli, rinsed and trimmed 2 tablespoons olive oil 2 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup panko bread crumbs 1/4 cup finely grated Parmesan or sharp Cheddar

Preheat oven to 425 degrees F. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside. Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately. Hearty broccoli and potato soup by KitchenSojourn.com  six medium Yukon gold potatoes, cubed to equal sizes (about 1/2 to 1 inch)  1 bunch broccoli  kosher salt  2 cups cheddar cheese, separated  black pepper (to taste) Put the potatoes in a large stock pot, approximately 6 quarts. Add cold water until the potatoes are covered by about an inch of water. Add two tablespoons of kosher salt. Place the pot over high heat and cover with a tight-fitting lid.

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Turn on the oven, set for 400 degrees F. Chop the broccoli to remove the florets (the top pieces that look like oak trees at a distance). Keep the florets intact and spread on a cookie sheet. Sprinkle with salt and drizzle with olive oil. When the oven is at temperature and the potatoes are boiling, set a timer for seven minutes. Place the broccoli in the oven and let each cook until the timer beeps. Remove the broccoli from the oven and take the potatoes off the heat. Add half the broccoli to the potatoes and puree using an immersion blender. Chop the remaining broccoli and stir it into the soup, then slowly fold in about half a cup of the cheddar cheese. Serve with hearty bread and garnish with a teaspoon of the remaining shredded cheddar in each bowl. Bring the soup to table with the remaining cheese and allow people to stir it into their soups as they see fit. This soup couldn’t be easier and tastes wonderful. The starch from the Yukon potatoes gives the broccoli cheddar soup a wonderful, rich mouth feel without adding fat Leek Broccoli Frittata with Potato Crust           

1 tablespoon butter 1 tablespoon olive oil 1 leek, sliced 1 potato, shredded 1-2 garlic cloves, chopped Sea salt 1 cup leftover cooked broccoli 1 cup parmesan cheese 6 eggs ½ cup milk ½ cup sour cream

Preheat oven 375F. Wash leeks well but cutting in half and agitating in a bowl or sink full of water. The dirt will fall and the leeks will float. Agitate often to make sure the dirt is cleaned out. Slice from white to light green parts. Dark green are usually too tough to use. Heat pan on medium on stove top with olive oil and butter. Sauté leek in pan until it begins to brown, about 6 minutes. Add garlic and potato and sauté a little. Then press into pan and cover to cook the potato a couple minutes. Uncover and flip allowing the potato to cook through and crisp up some. Sprinkle on sea salt. Mix eggs with milk, sour cream, and cheese. Season with sea salt. Lay broccoli over potato crust. Pour egg mixture over it. Move to oven and cook until puffed and golden, about 20 minutes or so. Serve with side salad.

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Pureed Broccoli Leek Soup by Rachel Ray         

1 large head broccoli, cut into small florets 4 tablespoons butter 4 leeks, white parts only, thinly sliced Salt 1/2 cup chicken broth 1/2 cup heavy cream 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg Pinch cayenne pepper 4 ounces Gruyère cheese, grated (about 1 cup)

In a steamer set over simmering water, cook the broccoli florets until soft, about 5 minutes. Drain and set aside. In a large skillet, melt the butter over medium-low heat. Add the leeks, sprinkle with salt and cook, stirring often, until soft, about 15 minutes. Stir in the chicken broth and cook until half the broth is absorbed. Remove from the heat. In a food processor, combine the broccoli and the leek mixture. Add the cream and process until smooth. Season with the nutmeg, cayenne and salt to taste. Add to the skillet and warm over low heat. Add the cheese and cook until melted.

Broccolini and Spinach with Garlic, White Beans, Tomatoes and Parmesan by RachelsBite.blogspot.com        

3 Tbsp. olive oil, divided 2 gloves garlic, minced 8 cups baby spinach 1 1/2 lb. broccolini 1 tsp. red pepper flakes 1 pint grape tomatoes 1 14-oz. can cannellini beans, rinsed and drained 1/4 cup grated Parmesan cheese

Heat 2 Tbsp. oil in a wok over medium-high heat. Saute garlic until it sizzles, the add the broccolini and red pepper flakes. Saute about 7 minutes or until broccolini is tender but crisp. Transfer broccolini from wok to plate. Add spinach to wok. Saute, tossing constantly, until spinach is wilted. Transfer spinach to serving plate. Place broccolini on top of spinach. Add remaining 1 Tbsp. oil to wok. Add tomatoes and cook 5 to 7 minutes, or until skins brown and tomatoes begin to split, stirring occasionally. Stir in white beans and cook 2 to 3 minutes, or until heated through. Spoon tomato-bean mixture on top of broccolini. Sprinkle Parmesan on top.

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Broccoli, Red Pepper, and Cheddar Chowder by Epicurious.com             

1 small head broccoli (1/2 pound) 1 large boiling potato (1/2 pound) 1 large onion, chopped 1 red bell pepper, cut into 1/2-inch pieces l large garlic clove, finely chopped 2 tablespoons unsalted butter 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dry mustard 2 tablespoons all-purpose flour 3/4 cup heavy cream 6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder. Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper. Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Broccoli with Red Pepper by TasteOfHome.com      

4 cups fresh broccoli florets 2 teaspoons minced fresh gingerroot 2 garlic cloves, minced 2 tablespoons canola oil 1 sweet red pepper, cut into strips 1 can (8 ounces) sliced water chestnuts, drained

In a skillet, stir-fry broccoli, ginger and garlic in oil for 2 minutes or until broccoli is crisp-tender. Add red pepper and water chestnuts; stir-fry just until heated through, about 1 minute. Serve immediately.

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Broccoli with Red Pepper & Shallots by HowstuffWorks.com  2 bunches fresh broccoli (about 2-1/4 pounds), cut into florets and stalks cut into 1-inch pieces  2 teaspoons margarine or butter  1 large red bell pepper, cut into short thin strips  3 large shallots (3 ounces) or 1 small onion, thinly sliced  1/2 teaspoon salt  1/4 teaspoon black pepper  1/4 cup sliced almonds, toasted (optional) Bring 2 quarts water to a boil in large saucepan over high heat Add broccoli; boil, uncovered, 3 to 5 minutes or until bright green and tender. Drain and rinse under cold water; drain well. Melt margarine in 12-inch nonstick skillet over medium heat. Add bell pepper and shallots. Cook 3 minutes, stirring occasionally. Add broccoli. Cook 4 to 6 minutes, stirring occasionally. Sprinkle with salt and black pepper; mix well. Garnish with almonds, if desired. Roasted Red Pepper Hummus by About.com      

1 can of chick peas/garbanzo beans (15 oz) 1/3 cup tahini 1/4 cup lemon juice 2 tablespoon olive oil 2 garlic cloves, crushed 1/2 cup -3/4 cup roasted red peppers (depending on taste)

In a food processor, combine beans, tahini, lemon juice and olive. Process until smooth. Add red peppers and garlic until desired consistency. Garnish with parsley. Serve warm with hot pita bread or toasted pita chips. Roasted red pepper hummus can be made up to two days in advance and stored in an airtight container in the refrigerator. Heat up in microwave or on stovetop to serve.

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Red Pepper & Goat Cheese Frittata by EatingWell.com A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. Frittatas appeared on the Saturnia, a fashionable Italian cruise ship in the post-WWII years. The dish was an elegant lunch on transatlantic crossings and became a U.S. craze when The New York Times ran the first Englishlanguage recipe in 1952.        

8 large eggs 2 tablespoons finely chopped fresh oregano 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons extra-virgin olive oil 1 cup sliced red bell pepper 1 bunch scallions, trimmed and sliced 1/2 cup crumbled goat cheese

Position rack in upper third of oven; preheat broiler. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold. Roasted Red Pepper Dressing by KarmaFreeCooking.com           

2 roasted red peppers 1 cup of eggless mayonnaise 3 garlic cloves ¼ red onion 6-10 olives ½ cup apple cider vinegar 2 tbs garlic and herbs seasoning 1 tbs fresh parsley – you could use the dried kind in a pinch 1 tbs salt, 1 tsp black pepper ¼ cup of water ½ cup canola oil

Mix all the ingredients in a blender. I add the canola oil last thru the hole on the blender cover to make sure the oil mixes well and will not separate afterwards.

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Roasted Red Pepper Dip by AndreaRecipes.com        

2 roasted red bell peppers, drained and chopped 1 tablespoon minced garlic 1 teaspoon extra-virgin olive oil 1 tablespoon balsamic vinegar 1 cup light sour cream 1 tablespoon finely chopped fresh basil, or 1 teaspoon dried (see variations) sea salt freshly ground black pepper

In the skillet, heat the oil over medium heat and add the garlic, stirring for about 30 seconds. Add the chopped peppers and cook for about 1 minute, then add the balsamic vinegar and cook over moderately low heat, stirring, until dry, about 12 minutes. Transfer to a bowl to cool. Stir in the sour cream and basil and season with salt and pepper. Cover and refrigerate until chilled. Sausage & Red Pepper Strata by HowStuffWorks.com           

6 ounces reduced-fat breakfast bulk pork sausage ½ teaspoon dried oregano ¼ teaspoon red pepper flakes (optional) 4 slices day-old French bread, cut into 1/2-inch pieces ½ medium red bell pepper, finely chopped ¼ cup chopped parsley 1 cup cholesterol-free egg substitute 1 cup evaporated skimmed milk 1 teaspoon Dijon mustard ¼ teaspoon black pepper ½ cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Spray 10-inch nonstick skillet with cooking spray; heat over mediumhigh heat. Add sausage, oregano and red pepper flakes, if desired. Cook until browned. Drain on paper towels. Spray 8-inch square baking dish with cooking spray. Line bottom of pan with bread. Sprinkle sausage evenly over bread; top with bell pepper and parsley. Combine egg substitute, milk, mustard and black pepper in medium bowl; whisk until well blended. Pour egg mixture evenly over sausage. Cover tightly with foil and refrigerate overnight. Preheat oven to 350°F. Bake, covered tightly, 55 minutes. Remove foil. Sprinkle with cheese and bake 5 minutes or until cheese is melted. Cut into 4 wedges before serving.

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Roasted Red Pepper Pesto by TheNewCook.com        

2 red bell peppers, roasted and chopped, or 1 12oz jar (rinsed) 3 cloves of garlic 1/2 cup extra-virgin olive oil 1/4 cup fresh parsley 1/4 cup grated Parmesan cheese 1 shallot, chopped 1 tbsp. fresh thyme, or 1 tsp. dried Salt and Pepper

Put water on heat to boil. Put 3 unpeeled cloves of garlic in a skillet over medium heat. Toast until spotty brown, approximately 5-7 minutes. While the garlic is toasting, chop the roasted red peppers and the shallot. Clean the parsley. Add pasta to water when boiling, follow directions on box. Remove the garlic and let cool, then peel. Add everything to the food processor – red peppers, shallot, olive oil, parsley, garlic, Parmesan, thyme and salt and pepper to taste. Process. Toss a little bit (under 1/4 cup) of pasta water with the pesto to loosen it, then toss the pesto with the finished, drained pasta. Serve and enjoy. Calypso Beef Soup (Nuevo Latino Beef Dishes) by American National CattleWomen, Inc. created by Roxanne Chan, Albany, California            

1 1/2 pounds ground beef 1 cup diced peeled sweet potato 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1 teaspoon curry powder 2 tablespoons all-purpose flour 2 cups water or ready-to-serve beef broth 1 can (15 1/2 ounces) black-eyed peas, rinsed, drained 1 can (13 1/2 ounces) light unsweetened coconut milk 2 cups packed fresh baby spinach leaves 3 tablespoons freshly chopped thyme leaves Salt and freshly ground black pepper

Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and peppers are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute. Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat, cover and simmer for 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, to taste. Cook's Tip: Regular fresh spinach, stems removed and coarsely chopped, may be substituted for baby spinach leaves.

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Yummy Salad Chop       

Red Peppers, ½ pepper Spinach, ¼ bunch Arugula, ¼ bunch Tomatoes, hand full Carrots, 1-2 Blanched Broccoli Florets Roasted Potatoes, 1-2

Chop up veggies. Serve w/warm Roasted Potatoes all tossed in vinaigrette Arugula Salad with Strawberries and Pecans by ExraPoundCake.com adapted from “Everyday Food”       

1/2 pint strawberries (about 2 cups), hulled and quartered 2 tablespoons balsamic vinegar, divided 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 2 bunches arugula, trimmed and thoroughly washed and dried 1/2 cup toasted pecan halves

In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes. In a small bowl, whisk together another tablespoon balsamic vinegar with olive oil, salt and pepper. To the strawberries, add arugula, the vinaigrette and pecans. Toss to combine, and serve immediately. Arugula, White Bean, and Roasted Red Pepper Salad by Cooking Light    

3 cups torn arugula leaves 1/2 cup chopped bottled roasted red bell peppers 1/3 cup vertically sliced red onion 1 (16-ounce) can navy beans, rinsed and drained

Dressing:      

1 1/2 tablespoons balsamic vinegar 1 tablespoon olive oil 1 teaspoon honey 1/4 teaspoon salt 1/4 teaspoon black pepper 1 garlic clove, minced

To prepare salad, combine first 4 ingredients in a large bowl. To prepare dressing, combine vinegar and the remaining ingredients in a small bowl, stirring with a whisk until blended. Pour over salad, tossing to coat.

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Arugula-Orange Salad with Pomegranate-White Wine Vinaigrette by Williams-Sonoma For the vinaigrette:         

1 pomegranate 1/3 cup extra-virgin olive oil 2 Tbs. white wine vinegar or raspberry vinegar 1 tsp. sugar 1/2 tsp. salt Freshly ground pepper, to taste 2 large navel oranges 3 bunches arugula, tough stems removed 1 small red onion, sliced crosswise into thin rings

To make the vinaigrette, carefully remove the skin from the pomegranate. Working over a sieve placed over a bowl to catch the juices, peel away the thick membrane from the pomegranate seeds and allow the loosened seeds to collect in the sieve. Measure 1/3 cup of the seeds and reserve for garnish. Press on the remaining seeds with the back of a spoon to release about 2 Tbs. juice. Discard the crushed seeds. Add the olive oil, vinegar, sugar, salt and pepper to the pomegranate juice. Whisk until blended. Using a small, sharp knife, cut a slice off the top and bottom of each orange to expose the flesh. Place each orange upright on a cutting board and thickly slice off the peel in strips, following the contour of the orange to expose the flesh. Holding the orange over a large bowl, cut along either side of each section, letting the section drop into the bowl. Add the arugula and red onion, separating the onion slices into rings. Drizzle the dressing over the salad, then toss to coat evenly. Divide the salad among individual plates, distributing the orange sections evenly. Garnish with the reserved pomegranate seeds. Serve immediately. Ginger Orange Pomegranate Relish Recipe by HomeCooking.About.com      

Seeds of 2 medium pomegranates (about 1-1/2 cups) 1 Tablespoon finely chopped orange zest 1 Tablespoon orange juice 1/2 Tablespoon grated fresh ginger 1 Tablespoon honey 1/2 teaspoon salt

Gently mix pomegranates, orange zest, orange juice, ginger, honey, and salt together. Cover with plastic wrap and refrigerate until serving. This simple relish mixes pomegranates, oranges, ginger, and honey into a relish that is good with turkey, pork or lamb.

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Pomegranate-Orange Salad by BellaCuisine.Blogspot.com         

1 small red onion, thinly sliced 1 pomegranate, outside washed 2 oranges 1 teaspoon white wine or champagne vinegar 1/2 cup olive oil 1/2 teaspoon each of salt and pepper (more to taste) 1/2 cup pecans, broken & crumbled 4 ounces goat cheese 4 cups of spring lettuce greens

Start with the red onion, place in warm water to mellow out the astringent flavors while you prepare the rest of the salad. Cut the pomegranate in half. Working over a colander with a bowl below (and protective clothing on your body if you are like me and spray juice all over) gently loosen the seeds from the membranes breaking the pieces a part as needed. Discard the white membranes and allow any juices to drizzle into the bowl. Slice off each end of one of the oranges. Carefully slice down along the orange, removing all of the skin and white pitch, just the fleshy center will be exposed without any of the white pith on the outside. Next cut down through the middle of the slices (leaving the pieces long) remove any seeds lay on the flat side and thinly slice along the oranges, so you have pretty fanned-half moon pieces. Any excess juice on the cutting board can be scraped into the bowl with the pomegranate juice. Cut the second orange in half and juice it. You will want at least a 1/2 cup of juice. Add the vinegar. Whisk in the olive oil slowly and season with salt and pepper. Arrange the lettuce on individual plates or salad bowls or in one large bowl. Arrange the orange segments and drained red onions on top, sprinkle on the pecans and goat cheese and top with the pomegranate seeds. Drizzle a few tablespoons of the dressing on top and enjoy. Orange and Pomegranate Salad by MyJewishLearning.com        

2 Tablespoons apple cider vinegar 1 1/2 Tablespoons minced shallots 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup 1/4 cup light olive oil 2 oranges (e.g. Valencia) 1 cup pomegranate seeds (approximately 1 pomegranate) 6 cups salad greens

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

Sea salt and freshly ground black pepper

Whisk together the cider vinegar, shallots, mustard, honey, and olive oil; set aside. Peel the oranges, removing as much of the white pith as possible and cut into sections. In a large bowl, toss together the oranges, pomegranate seeds, and salad greens. Drizzle with dressing and season with salt and pepper to taste; toss gently to coat greens with dressing. Arugula Pesto by Simply Recipes      

2 cups of packed arugula leaves, stems removed 1/2 cup of walnuts 1/2 cup fresh Parmesan cheese 1/2 cup extra virgin olive oil 6 garlic cloves, unpeeled 1/2 garlic clove peeled and minced

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins. Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes. Food processor method (the fast way): Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese. Mortar and pestle method (photo pictures pesto produced this way): Combine the nuts and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth. Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste. Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

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Romaine and Arugula Salad with Lemon Honey Dressing by ExerciseInc.com Lemon Honey Dressing        

2 Lemons-juice only 1/2 cup Olive oil 1/3 cup Honey 2tsp Oregano-dried 2tsp Garlic-minced 1tsp Chives-minced 1/2tsp Black pepper-cracked salt-to taste

Salad blend       

2-Romaine hearts,chopped and rinsed 3 cups Arugula greens 1/2 Red Onion, thinly sliced 1/2 cup Carrots, match stick cut 1/2 Cucumber-quartered then diced 1/2 cup Feta cheese 1/2 cup Almond-slivere

Combine all the dressing ingredients in medium mixing bowl, whisk until all ingredients are incorporated, set aside until ready to blend with salad greens. Combine salad blend in large salad bowl, pour half of the lemon dressing over it and toss until all the greens are coated. Use leftover dressing if needed. Divide salad among plates and enjoy. Arugula, Mozzarella, Tomato on Focaccia by SimplyRecipes        

3 large vine-ripened tomatoes, cut into 1/4-inch-thick slices 1 red onion, sliced thin 3 tablespoons red-wine vinegar Freshly ground black pepper 3 cups packed trimmed arugula, rinsed, spun dry, and chopped coarse Focaccia bread, halved horizontally (enough for 4 sandwiches) 1/2 pound mozzarella, sliced thin (fresh is best) 1 Tbsp mayonnaise (optional)

In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate 30 minutes. Layer mozzarella, tomatoes, onions and arugula on the focaccia half. Spread some mayonnaise on the top half of the focaccia if desired. Press top half over the bottom, hold together with a couple of tooth picks.

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Leeks are a delicious onion that can add flavor to any dish. They can be substituted for onions in any recipes but are so special; you’ll want to make them the star of the show. Be forewarned: they are dirty. Simply chop off the dark green tougher top and the roots at the bottom. Then slice in thin rounds or cut in half and slice. Put it a bowl full of ice water and agitate. Mix it up again. The dirt will fall and the leeks will float. Then dry them off and use in a sauté or anywhere you want to showcase the delicious sweet flavor.

Grilled Leek Vinaigrette by Gourmet Magazine           

12 medium leeks (about 4 1/2 pounds), tough outer leaves discarded Vegetable oil, for grilling 1/3 cup minced assorted fresh herbs, such as chives, parsley, mint, basil, and tarragon 1/4 cup finely diced red bell pepper, plus more for garnish 1/4 cup kalamata or other brine-cured black olives, pitted and diced fine 4 teaspoons Dijon-style mustard 3 tablespoons white-wine vinegar 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Chopped flat-leaf parsley, for garnish Diced hard-boiled egg, for garnish

Trim the leeks to about 7 inches long. Split them lengthwise to within 1 1/2 inches of the root end, leaving the root end intact. Submerge the leeks in a large bowl of water, let them soak to release any dirt or sand, for several minutes. Lift the leeks out of the water and discard the water. Pour about 1-inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil and steam the leeks, covered, until crisp-tender, about 6 minutes. Shock the leeks in a bowl of ice water and drain. Cut the leeks apart at the root ends and drain them on paper towels. Transfer the leeks to a shallow dish. Brush the leeks with the vegetable oil and, working in batches, grill them over medium heat until charred and soft, about 4 minutes per side. (The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled.) In a bowl whisk together the herbs, bell pepper, olives, mustard, and vinegar. While whisking, add the oil in a stream until emulsified. Season with salt and pepper. Pour the vinaigrette over the leeks and turn them to coat evenly. Marinate in the refrigerator for at least 3 hours or up to overnight. When ready to serve, arrange the leeks on a platter and pour any remaining vinaigrette over the top. Garnish with red pepper, parsley, and egg.

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Mac and Cheese with Leeks and Gorgonzola by The Cookworks            

1 pound penne pasta 2 tablespoons unsalted butter, plus 1 tablespoon 1 tablespoon olive oil 3 leeks, thinly sliced Bechamel Sauce, recipe follows 1/2 cup Gorgonzola, crumbled 1/4 cup grated Asiago 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh oregano leaves 1 tablespoon chopped fresh Italian parsley leaves Kosher salt and freshly ground black pepper Special equipment: 9-inch springform pan

Preheat the oven to 375 degrees F. In a large pot of boiling salted water cook the pasta until al dente, drain and set aside. In a skillet over medium heat melt 2 tablespoons of butter and oil and cook the leeks until tender but not browned. In a bowl combine the cooked leeks with the Bechamel Sauce, Gorgonzola, Asiago, thyme, oregano, and parsley. Toss the sauce with the pasta until well coated and season, to taste. Grease a 9-inch springform pan with the remaining butter. Fill the springform pan with the pasta mixture and place on a baking sheet. Bake for 40 minutes. Let rest for 10 minutes before removing from the pan and slicing. Bechamel Sauce:       

1/4 cup unsalted butter 1 clove garlic, smashed 1/4 cup all-purpose flour 3 cups milk 1/4 cup grated Parmesan 1/4 teaspoon kosher salt Pinch freshly ground nutmeg

In a heavy bottomed pot over medium heat, melt the butter and saute the garlic for 2 minutes until fragrant, but not brown. Remove the garlic and discard. Reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching. Heat the milk to just below boiling. Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens. Add the rest of the milk, in 1/2 cup portions, whisking constantly to prevent lumps. Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning. Remove the pot from the heat and stir in the cheese, kosher salt and nutmeg to finish the sauce.

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Carrot, Celery and Leek Soup with Cornbread Dumplings by OChef.com from 300 Sensational Soups, by Carla Snyder and Meredith Deeds For the Soup:          

2 Tbsp olive oil (25 mL) 2 Tbsp unsalted butter (25 mL) 3 leeks, white part only, thinly sliced 6 carrots (about 12 oz/375 g), thinly sliced 2 stalks celery, thinly sliced 1/2 tsp each salt and dried thyme (2 mL) Pinch each freshly ground black pepper and cayenne pepper 6 cups chicken or vegetable stock (1.5 L) 1 cup half-and-half (10%) cream (250 mL) 1/4 cup minced fresh flat-leaf (Italian) parsley (50 mL)

For the Cornbread Dumplings:        

1 cup all-purpose flour (250 mL) 1/4 cup stone-ground cornmea (l50 mL) 1 tsp baking powder (5 mL) 1/4 tsp each baking soda and salt (1 mL) 2 eggs, beaten 1/2 cup buttermilk (125 mL) 2 Tbsp unsalted butter, melted (25 mL) 1/2 cup frozen corn kernels, thawed (125 mL)

In a large pot, heat oil and butter over medium-high heat. Add leeks and sauté until starting to soften, about 2 minutes. Add carrots, celery, salt, thyme, black pepper and cayenne; sauté until vegetables start to soften, about 5 minutes. Add stock, cream and parsley; bring to a simmer. Reduce heat and simmer, stirring occasionally, while you assemble the dumplings. Prepare the dumplings: In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and butter. Pour over dry ingredients, along with corn. Using a large spatula, fold the dry ingredients into the wet just until mixed. (Don't overmix, or the dumplings will be heavy and tough.) Drop dumpling batter by tablespoonfuls (15 mL) into simmering soup. Cover, reduce heat to low and simmer until vegetables are tender and dumplings are cooked through, about 20 minutes. Ladle into heated bowls.

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Lemon Frittata with Leeks and Goat Cheese by TheKitchn.com 7 eggs 1 Meyer lemon, zested 3 ounces goat cheese Olive oil 2 large leeks, cut lengthwise and rinsed 1/3 cup Italian parsley, chopped Salt and fresh ground black pepper Pre-heat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat cheese. Heat about a tablespoon of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the eggs and stir. Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan. When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy. Remove from the oven and let rest for 5 minutes. Flip out onto a platter and serve immediately.

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Bacon, Potato, Leek, Crab Chowder by RachelRayShow                 

3 leeks, trimmed of rough tops and roots 2 small to medium carrots 2 tablespoons extra-virgin olive oil (EVOO) 6 slices lean, smoky, good quality bacon, chopped into 1/2 inch pieces 3 small ribs celery from the heart of the stalk, finely chopped 3 sprigs fresh thyme, 1 bay leaf Salt and pepper 3 medium starchy potatoes, such as Idaho, peeled 3 tablespoons flour 1 shot (a couple of large splashes) good quality dry sherry 3 cups chicken stock 3-4 cups half-and-half or heavy cream 1/2 pound lump crab meat 1/2 tablespoon (half a palmful) seafood seasoning, such as Old Bay Hot sauce to taste, optional A handful of flat-leaf parsley, finely chopped Crusty bread, for dunking and mopping

Fill a large bowl with cold water. Cut the leeks in half lengthwise and then thinly slice into half moons. Add the sliced leeks to the bowl of water and swoosh it around a little and then let them sit, the grit and dirt will fall to the bottom of the bowl. While the leeks are sitting in the water chop up the carrots, take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Heat a medium soup pot or deep-sided skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the bacon and cook until brown and crisp, 2-3 minutes. Add the chopped celery and carrot strips. Pull the sliced leeks from the water with your hands, trying not to disturb the water too much so that the grit and dirt stays put on the bottom of the bowl. Transfer the sliced leeks to a kitchen towel to drain off some of the water then add them to the carrots and celery. Stir veggies together, add thyme springs and bay leaf, and season with salt and pepper. While the leeks cook to wilt, about 3-4 minutes, slice the potatoes: Cut each potato into quarters lengthwise, lay them flat on a cutting board and thinly slice. Reserve. Stir the flour into the pot with the veggies and cook for a couple minutes. Add the sherry and cook for a minute or so. Add the sliced potatoes to the veggies then the stock, half-and-half, hot sauce and seafood seasoning. Bring up to a bubble and simmer for 10-15 minutes. While the soup is simmering, run your fingers through the crab meat to remove any leftover bits of shell and cartilage. Place crabmeat in a bowl, sprinkle with the seafood seasoning and toss to coat. Once the chowder is cooked and the potatoes are tender, add the crab to heat it through. Remove from heat, add parsley and adjust seasonings. Serve immediately along with some crusty bread.

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Leek & Potato Fritters with Lemon-Cumin Yogurt by CookingLight This is based on keftes de prasa, a traditional Sephardic recipe for fritters. Leeks add an aromatic note to traditional Hanukkah latkes (potato pancakes). Fritters and latkes are typically fried with olive oil; here, we use ca nola oil, which has a mild flavor and high smoke point to brown the fritters. To prepare fritters ahead, place cooked fritters in a 250° oven to stay warm until you're ready to serve. Garnish with parsley sprigs, if desired. Yogurt:      

1 1/2 cups plain nonfat yogurt 1/2 teaspoon minced garlic 1/2 teaspoon grated lemon rind 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper

Fritters:         

Cooking spray 4 cups thinly sliced leek (about 1 1/2 pounds) 6 tablespoons water, divided 1 teaspoon salt, divided 3/4 teaspoon freshly ground black pepper, divided 1 (20-ounce) package refrigerated shredded hash brown potatoes (such as Simply Potatoes) 2 large eggs 2 large egg whites 8 teaspoons canola oil, divided

To prepare yogurt, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine yogurt and next 5 ingredients (through 1/8 teaspoon pepper) in a small bowl. Cover and chill. To prepare fritters, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek, 2 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté 10 minutes or until golden, adding remaining 1/4 cup water as necessary to prevent leeks from sticking to pan. Place leeks and potatoes in a large bowl. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, eggs, and egg whites; stir well with a whisk. Add egg mixture to potato mixture. Heat 4 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 3 tablespoons potato mixture for each of 8 fritters into pan. Cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with the remaining 4 teaspoons oil and potato mixture. Sprinkle fritters with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with yogurt sauce.

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Potato & Leek Gratin by FineCooking.com The ham in this gratin is optional. If you do use it, however, taste it first. If it's very salty, use a bit less ham and be careful with the added salt.          

1/2 cup homemade or low-salt chicken or vegetable broth 1-1/2 cups heavy cream 1 clove garlic, crushed 1 bay leaf 2-1/2 lb. Yukon Gold potatoes, peeled and sliced about 1/8 inch thick Kosher salt and freshly ground black pepper Freshly grated nutmeg to taste 1 large leek (white and light green parts only), sliced very thinly, washed well, and drained (about 2 cups) 4 oz. thinly sliced baked or cured ham, chopped (about 1 cup) 1/2 cup grated Gruyère

In a small saucepan, combine the broth, cream, garlic, and bay leaf; bring just to a boil. Take it from the heat and let the flavors infuse as you assemble the gratin. Heat the oven to 350°F. Spread about one-third of the potatoes in the bottom of a 2-qt. gratin or heavy baking dish. Season with salt, pepper, and nutmeg. Next, spread about half of the leeks and half of the ham on the potatoes. Top with another one-third of the potatoes, season with salt, pepper, and nutmeg again, and top with the rest of the leeks and ham. Arrange the remaining potatoes on top, and season. Put the gratin dish on a baking sheet (to catch any spills). Pour the cream mixture over the potatoes, discarding the garlic. Tuck the bay leaf in the center of the gratin for decoration (but don't let anyone eat it), or discard it, too. Sprinkle with the cheese. Cover the dish loosely with foil and bake in the hot oven until the potatoes start to get tender, about 30 minutes. Remove the foil and continue baking, basting occasionally with the liquid in the dish, until the potatoes and leeks are very tender when pierced with a knife and a golden crust forms on top, another 30 to 45 minutes. Let cool for about 15 minutes before serving.

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Potato Leek Soup by Alton Brown         

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium 3 tablespoons unsalted butter Heavy pinch kosher salt, plus additional for seasoning 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small 1 quart vegetable broth 1 cup heavy cream 1 cup buttermilk 1/2 teaspoon white pepper 1 tablespoon snipped chives

Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold. Leek Rosti by Emeril Lagasse      

2 large Idaho potatoes Salt Water to cover 2 tablespoons butter 1 cup chopped leeks, white part only Freshly ground white pepper

Place the potatoes in a saucepan, cover with water and season with salt. Over medium heat, bring the water to a boil, reduce the heat to medium low and cook until the potatoes are tender. Remove from the water and cool completely. Peel the potatoes and pass through a coarse grater. In a large nonstick saute pan, over medium heat, melt the butter. Add the leeks. Season with salt and white pepper. Saute for 2 minutes. Add the potatoes and mix thoroughly. Using the back on a wooden spoon press the potato mixture firmly into the pan. Reduce the heat to low and cook until the potatoes are crispy and golden brown. Using a spatula, flip the potato cake over and continue cooking the other side. **Add more butter if needed. Remove from the pan and slice into individual servings.

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Creamed Leeks to serve with Fish by Robert Irvine       

2 tablespoons olive oil 2 tablespoons butter 2 onions, chopped 1 cup white wine 6 leeks, white and tender green parts only, cut into 12 pieces lengthwise and thoroughly soaked in salt water to release grit 1/2 cup heavy cream Salt & freshly ground black pepper

Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place. Kale & Leeks       

1 bunch kale 1 leek 2 cloves garlic, minced 2 T olive oil 1/4 C white wine 1/2 C chicken or vegetable broth Sea salt, hot sauce to taste

Wash leeks and kale in sink full of water after cutting leeks in half. Remove tough stems from kale and chop leaves. Slice leeks discarding tough dark green park. Sauté leeks in olive oil with garlic for 2-3 minutes. Add wine and simmer 3 minutes. Add chopped kale and simmer adding chicken or vegetable broth. Simmer 5-6 minutes until tender. Serve by itself as a side or over rice. Kale, Chickpeas and Leeks Braised in Olive Oil by John Kessler  1/4 cup olive oil  1 large leek, white and light green part only, quartered, chopped and rinsed  2 garlic cloves, minced  1 teaspoon salt  1 heaping teaspoon smoked Spanish paprika  1 bunch kale, stemmed, chopped and washed in a colander  1 (15-ounce) can chickpeas, rinsed, or 1 1/2 cups cooked chickpeas  2 heaping tablespoons chopped roasted red pepper (fresh or from a jar) In a large, heavy-bottomed pot, such as a Dutch oven, over medium-high heat, add oil. When oil shimmers, add the leek, garlic, salt and paprika and stir until leek wilts, about 1 minute. Add kale, chickpeas and red pepper and stir to combine. Cover with a tight-fitting lid and cook over medium heat for 20 to 30 minutes, checking to make sure pan doesn't scorch. If needed, add a tablespoon of water to keep a very small amount of liquid in the pan. Once kale is tender, taste and adjust seasonings, if needed. Serve hot, at room temperature or cold after a night in the fridge.

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Kale & Fingerling Potatoes  1 lb fingerling potatoes  1 leek, cleaned and sliced  2 tablespoons olive oil  3-4 cloves garlic, minced  1 jalapeño, seeds and ribs removed, diced fine  1 bunch kale, remove stems and tear leaves  Sea Salt and freshly ground black pepper to taste  1 teaspoon red wine vinegar Preheat oven to 375 F. Toss potatoes, 2 garlic cloves, and sliced leeks with olive oil. Lay mixture on a baking sheet and roast until potatoes are crispy on the outside and tender inside, 20-30 minutes. Chop potatoes in half lengthwise. Heat rest of the garlic in olive oil on stove-top; add jalapeno and sauté. Add roasted potato mixture skin side up to crisp. Add kale and sauté for two minutes until tender. Season with seal salt and pepper and a splash of vinegar. Perfect Fingerling Potatoes by Alton Brown      

1 1/4 pounds kosher or rock salt 2 quarts water 2 pounds small fingerling potatoes, cleaned 4 tablespoons butter, optional Freshly ground black pepper, optional 1 tablespoon freshly chopped chives, optional

In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives. Dill Fingerling Potatoes by Ina Garten     

2 tablespoons unsalted butter 1 1/4 pounds fingerling potatoes, rinsed but not peeled 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons chopped fresh dill

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

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Roasted Garlic Fingerling Potatoes by The Neelys     

1 1/2 pounds fingerling potatoes 4 tablespoons olive oil 8 garlic cloves, sliced 1 tablespoon freshly chopped Italian parsley leaves Salt and freshly ground black pepper

Preheat the oven to 350 degrees F. In a casserole dish, mix together the potatoes, oil, garlic, parsley, salt, and pepper. Roast for 20 minutes or until the potatoes are tender Fingerling Potato Salad with Leeks and Fennel by Ladie’s Home Journal LHJ.com         

1-3/4 lbs white, yellow or purple fingerling or banana potatoes 4 tbsp white wine vinegar 1/4 cup olive oil 2 leeks, white and light-green parts sliced into 1/8-inch rounds 1 small fennel bulb, plus some fronds, chopped 1 tbsp coarsely chopped summer savory leaves 1 tbsp fresh lemon juice 1/2 tsp sugar Salt and ground black pepper

Place potatoes in a large pot with lightly salted cold water to cover. bring to a simmer and cook over medium-high heat until potatoes are just tender, about 20 min. Drain, transfer a bowl and toss with 2 tbsp vinegar; allow to cool slightly. When cool enough to handle, slice potatoes in half lengthwise. Meanwhile, heat oil in a large skillet over medium-high heat. Add leeks and reduce heat to medium. Cook until just tender and translucent, 5 to 8 min. Remove from oil with a slotted spoon and add to potatoes, reserving oil. Thinly slice fennel with a knife or on a mandolin. Add to the potatoes along with savory leaves and fennel fronds. In a small bowl, whisk together 2 tbsp vinegar, lemon juice, sugar, salt and pepper. Drizzle in warm olive oil and whisk to combine. Add dressing to salad and gently toss. Serve warm or chilled. Makes 6 servings. Fingerling Potatoes and Fennel by Blog.FatFreeVegan.com      

1 lb fingerling potatoes, scrubbed (I bought a bag with 3 different types of fingerlings; any type will do) 2 medium fennel bulbs (sometimes called anise) with fronds 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices generous grating of fresh black pepper 1/2 teaspoon salt 1 cup vegetable broth

In a medium-sized pot, cover the fingerlings with water and bring to a boil. Cook, covered, until the potatoes are just tender–a fork can pierce the potato with gentle effort–about 15 minutes.

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While the potatoes are cooking, chop enough of the fennel fronds (leaves) to measure 2 tablespoons; set aside. Then cut the stalks off the bulbs, take a thin slice off the bottom, and quarter them. Remove the hard core from the quarters and then cut the quarters lengthwise into 1/4 slices. Lightly brush or spray a large, non-stick skillet with olive oil. Cook the fennel and onion over medium-high heat until the onion is softened, about 5 minutes (add a tablespoon of water if necessary to prevent the onions from drying out). Drain the potatoes and add them to the skillet along with the pepper, salt, and vegetable broth. Cover and cook for 10 minutes. Uncover and cook for 5 more minutes. Stir in reserved fennel fronds before serving. Vegetable Quartet (Fingerling Potatoes, Carrots, Fennel, and Bacon!) by Mikes-Table.TheMulligans.org         

5 strips bacon 4 carrots 1 lb fingerling potatoes 1 fennel bulb dash of white wine fennel seeds salt pepper chives/scallions

Begin by chopping up the bacon into ~1/2-1 inch long chunks. Cook the bacon in a pan until done. Fish out the cooked bacon chunks and set aside for now. Meanwhile, chop off the leafy parts of a bulb of fennel (reserve them for another day–you can use it like any other herb). Chop out the bottom woddy “core” and discard it. Now, chop the fennel bulb into smallish, bite-sized pieces. Sauté these with a dash of salt in the bacon fat for about 7-10 minutes to soften. Then, transfer the sautéed fennel to a casserole dish, add a small splash of white wine (just so the bottom of the dish is wet. You don’t want to leave the fennel swimming), and transfer to a 375°F oven for 30 minutes. While the fennel braises in the oven, back to your pan of bacon fat. If it doesn’t look like you have enough fat to continue, replenish with a knob of butter. Then, add in some fennel seeds, frying for a minute to get the flavor into the oil. Then, add the coarsely chopped potatoes (unpeeled, each potato chopped into roughly 6-8 pieces) and coarsely cubed carrots into the fat. Add a dash of salt and pepper, sautéing until cooked through. This could take on the order of 15-20 minutes. Once the potatoes are complete, empty the pot into the fennel casserole. Add the cooked bacon from earlier and toss the entire mixture well. Adjust seasoning as you see fit and let it finish its time in the oven if need be. Finally, garnish with snipped chives/scallions (don’t skip this as an unnecessary garnish–it really adds something).

Oh, and now for those keeping score, I guess the “quartet” title might seem a little misleading since potatoes aren’t technically a vegetable (but yes, bacon is a vegetable, lol), but I couldn’t think of a catchy name for this.

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Grilled Opah with Shaved Apple-Fennel Salad, Fingerling Potatoes and Caper-Balsamic-Brown Butter by FigmentSpot.blogspot.com Roasted Fingerling Potatoes  1 pound fingerling potatoes (French, Banana, Rose Finn...), washed and dried  olive oil  Sea salt and freshly ground pepper Preheat oven to 375. Toss potatoes with a drizzle of olive oil, salt and pepper. Place on a sheet pan and roast until just tender, 15 to 25 minutes, depending on their size. Keep warm. Caper-Balsamic Brown Butter     

1/4 cup salt-cured capers 2 tablespoons Dijon mustard 2 tablespoons balsamic vinegar Freshly ground pepper 1/3 # butter (1-1/3 stick)

Soak capers in water for ten minutes. Strain. Place Dijon in a medium metal bowl and whisk in balsamic and pepper. Add capers. In a medium sauce pan melt and then simmer butter until golden brown, 6 to 10 minutes. Remove from heat and let sit 5 minutes. Slowly whisk into Dijon-balsamic mixture. Taste for salt. Add more if necessary. Cover immediately with foil. Keep warm. Shaved Apple-Fennel-Soft Herb Salad       

1 medium hard crisp apple like Pink Lady, Braeburn or Sierra Beauty 1 medium head fennel 2 small stalks celery from the center of the bunch and cut into 1/8-inch diagonals A handful of celery leaves from the center of the bunch A handful of picked parsley leaves, with some stem attached 1/4 cup chives, cut into 1 inch strips 2 small heads chicory: radicchio, escarole and/or endive

Shave apples (skin on) and fennel thinly on a mandolin into a medium metal bowl. Add herbs and chicories. Set aside. To Assemble    

Sea salt and freshly ground pepper 6 Opah filets, preferably local Olive oil Caper-balsamic brown butter

The apple-fennel salad: If grilling, fire up your grill. Brush the opah filets with olive oil and lightly salt and pepper both sides. When hot, grill the fish about 2 to 3 minutes per side. Don’t overcook. Alternatively, place 1 large or 2

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medium sauté pans over medium-high heat. Add the olive oil, and when it is hot but not smoking add the filets and cook until they are lightly golden, about 2 to 3 minutes per side. Keep warm. Dress the apple-fennel salad with a tablespoon of the caper-balsamic brown butter and divide the salad onto your plates. Surround the salad with a few warm potatoes per plate. Top salads with a piece of opah and drizzle each filet with a good spoonful of the brown butter.

Zucchini Vichyssoise by The Barefoot Contessa Ina Garten          

1 tablespoon unsalted butter 1 tablespoon good olive oil 5 cups chopped leeks, white and light green parts (4 to 8 leeks) 4 cups chopped unpeeled white boiling potatoes (8 small) 3 cups chopped zucchini (2 zucchini) 1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons heavy cream Fresh chives or julienned zucchini, for garnish

Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini. Zucchini Gratin by Barefoot Contessa          

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping 1 pound yellow onions, cut in 1/2 and sliced (3 large) 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 2 tablespoons all-purpose flour 1 cup hot milk 3/4 cup fresh bread crumbs 3/4 cup grated Gruyere

Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch

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baking dish. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned. Summer Squash Tart with Olives by Martha Stewart           

3 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons coarsely chopped fresh oregano, plus sprigs for garnish 1 tablespoon coarsely chopped fresh thyme 1 garlic clove, minced 1/4 cup extra virgin olive oil Coarse salt and freshly ground pepper 2 small zuchini, cut into 1/8-inch-thick rounds 2 small yellow summer squash, cut into 1/8-inch-thick rounds 2 sheets phyllo dough (each 12 by 17 inches), thawed if frozen 3 tablespoons unsalted butter, melted 1/2 cup pitted Kalamata olives

Preheat oven to 375 degrees. Stir together herbs, garlic, and 3 tablespoons oil; season with salt and pepper. Toss zucchini and squash with 1 tablespoon oil in a separate bowl; season with salt and pepper. Unfold dough; cover each sheet with a clean, slightly damp kitchen towel. Brush a rimmed baking sheet with butter. Press 1 sheet of dough into baking sheet. Lightly brush dough with butter. Repeat, layering remaining 5 sheets dough and brushing each with butter. Spread herb mixture over dough. Spread zucchini and squash on top; top with olives. Bake until edges are browned, 25 to 30 minutes. Let cool slightly. Cut into 6 pieces; garnish with oregano. Leftover pieces can be refrigerated, in an airtight container, up to 1 day. Potato Salad with Herbs and Grilled Summer Squash by CookingLight Salad:     

2 pounds small red potatoes 3/4 pound yellow squash, cut lengthwise into 1/2-inch slices Cooking spray 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper

Dressing:          

1/3 cup chopped fresh chives 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh tarragon 1/4 teaspoon grated lemon rind 3 tablespoons fresh lemon juice 2 tablespoons water 2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped cornichons 1/4 teaspoon kosher salt

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

1/8 teaspoon freshly ground black pepper

Preheat grill to medium-high heat. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside. Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes. To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled. Summer Squash Patties by VegWeb.com         

4 green onion, chopped (white and green part) 2 tablespoon canola oil 2 medium yellow summer squash (or zucchini if you like) - grated 2 medium red potatoes - grated 1 cup quick oats 2 eggs substitute 1/2 teaspoon sea salt 1/4 teaspoon fresh ground black pepper 1/4 cup canola oil

Saute green onions in canola oil over medium heat in a no stick fry pan for about 2 - 3 minutes. Add grated potato and let cook about half way and then add summer squash. In a medium sized clean bowl, add oats, egg substitute, salt and pepper. Mix well. Add squash mixture and blend with a fork. In a clean fry pan at a medium heat, warm the 1/4 cup canola oil. Spoon mixture in and form patties (Cool. Let brown 2-3 minutes and turn. Brown other side. Great all on their own but good with yogert or sour cream on top too! We like these with a mess of greens on the side or a salad filled with fresh goodness from the garden (tomatoes, cucumbers, fresh dill and kohlrabi with a bit of cottage cheese is good with maybe some fresh chopped peppers).

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Oven-Roasted Potatoes and Zucchini (or Yellow Squash) with Garlic by BigOven.com       

7 md Red-skin potatoes; washed 2 md Zucchini 3 Cloves garlic; peeled Leaves from 2 sprigs fresh 1/2 ts Fine sea salt 1/2 c Olive oil Coarsely ground black pepper

Preheat oven to 350 degrees. Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick. Place zucchini in bowl and cover with plastic wrap; set aside. Mince garlic with rosemary and sea salt until mixture is almost a paste. Combine garlic paste with olive oil in 14-by-9-inch baking dish. Add potatoes and coat well with mixture. Roast 30 to 35 minutes, turning potatoes once or twice with metal spatula during roasting. Add zucchini to baking dish and toss vegetables well. Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft but not mushy and potatoes are golden brown. Sprinkle with pepper and serve immediately. Roasted Red Potatoes with Zucchini (or Yellow Squash) and Basil by DeliciousLivingMag.com         

5 small red potatoes (about 12 ounces) Cooking spray 1 yellow bell pepper (about 3 ounces) 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon freshly ground pepper 2 cloves garlic, minced 3 small zucchini or Yellow Squash 1/4 cup fresh basil leaves, coarsely chopped

Preheat oven to 375º. Scrub potatoes and slice into wedges. Place in a 9x13inch baking dish coated with cooking spray. Coarsely chop yellow bell pepper and place in baking dish. In a small bowl, whisk together olive oil, lemon juice, pepper, and garlic. Pour over potatoes and yellow bell pepper; toss well. Bake 30 minutes. Slice zucchini into thick circles. Add to baking dish, tossing to loosen and distribute ingredients. Bake for an additional 20 minutes. Remove from oven, add basil, and toss again. Cook until potatoes are crisp and tender, about 10 more minutes.

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Zucchini Parmesan Crisps by Ellie Krieger       

Cooking spray 2 medium zucchini (about 1 pound total) 1 tablespoon olive oil 1/4 cup freshly grated Parmesan (3/4-ounce) 1/4 cup plain dry bread crumbs 1/8 teaspoon salt Freshly ground black pepper

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately. Zucchini Latkes with Yogurt-Curry Sauce by CookinCanuck.blogspot.com 1/2 cup of plain, preferably Greek, yogurt 1 tbsp mango chutney, chopped if necessary 1/2 tsp fresh lime juice 1/4 cup mayonnaise 2 tsp curry powder 1 lb (about 2 medium) zucchini, grated 1 tsp kosher salt 1 large egg 2 scallion, finely chopped 1/2 cup all-purpose flour 1/4 tsp freshly ground black pepper 1/2 cup olive oil For the sauce: In a small bowl, combine the yogurt, mango chutney, lime juice, mayonnaise, and curry powder. Whisk well, cover, and chill for 1-2 hours. For the latkes: Grate the zucchini onto a paper towel and season with about 1 tsp of kosher salt. Wrap the zucchini up in the paper towel and squeeze out the excess. Place the squeezed zucchini into a large bowl and add the egg, scallions, flour, and pepper. Stir well. Heat 3 tbsp olive oil in a large skillet set over medium heat. Using about 2 tbsp of the zucchini mixture, form a patty and place it in the skillet. Repeat until there are about six latkes in the pan. There will be enough of the zucchini mixture to make two batches of the latkes. Cook the latkes, turning halfway through cooking, until they are golden brown on both sides, about 4-5 minutes per side. Transfer the cooked latkes to a paper towel to drain off the excess oil. Serve with the yogurt-curry sauce as an appetizer or side dish.

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Sautéed Zucchini with Cherry Tomatoes and Garlic by RecipeZaar       

2 tablespoons olive oil 2 medium zucchini, cut in half lengthwise then cut into half moon slices 2 garlic cloves, crushed 3/4 cup cherry tomatoes, halved 2 tablespoons chopped fresh basil 1/2 teaspoon salt fresh ground black pepper, to taste

Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes. Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste. Braised Chicken, Zucchini, Cherry Tomato & Capers by CookThink.com        

2 boneless chicken breast halves (1 whole breast) 1 tablespoon olive oil 2 medium zucchini (about 1 pound), thinly sliced 1/4 pound cherry tomatoes, halved 2 tablespoon capers, rinsed and drained 1 cup low-sodium chicken broth 1 tablespoon freshly squeezed lemon juice 1/4 cup chopped fresh basil

Sprinkle the chicken with salt and pepper. Prep the basil and tomatoes. Cut off the ends of the zucchini and discard. Cut zucchini in half lengthwise, then slice into bite-sized half rounds. Heat the olive oil in a deep sauté pan over medium high heat. When the oil lightly smokes, add the chicken and shake the pan briefly to prevent sticking. Let the chicken brown well on the first side, about 3 minutes. Turn the chicken over and add the zucchini and tomatoes. Cook 1 minute. Add the capers and stock and cover. Cook until the chicken reaches 160F in the thickest part, another 10 minutes. Stir in the basil and lemon juice.

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Tomato Vegetable Casserole by Giada De Laurentiis            

1 medium potato, peeled and cut into 1/2-inch pieces 1 medium yam, peeled and cut into 1/2-inch pieces 1 red bell pepper, seeded and cut into 1/2-inch pieces 2 carrots, peeled and cut into 1/2-inch pieces 5 tablespoons olive oil 1 red onion, thinly sliced into rings 2 small or 1 large zucchini, cut crosswise into 1/4inch-thick pieces Salt and pepper 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices 1/2 cup grated Parmesan 2 tablespoons dried Italian-style bread crumbs Fresh basil sprigs, for garnish

Preheat the oven to 400 degrees F. Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan. Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini. Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil. Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired. Zucchini, Chickpea & Cherry Tomato Salad by TheInadvertentGardener Whisk together vinaigrette:   

1 ½ tablespoons olive oil 1 ½ tablespoons sherry vinegar Sea salt, blck pepper

And pour over salad of:  

2 zucchinis, chopped/julienned into matchsticks 1 container cherry tomatoes, cut in half

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Kale & Zucchini Quiche by TheGastronomic.Wordpress.com            

2 small zucchinis, julienned (.75 oz) 4 stalks kale 1 medium yellow onion 1/2 tsp cumin 5-6 small garlic cloves 1tbsp fresh cilantro, chopped 1tbsp fresh parsely, chopped 4 eggs 1/4 cup skim milk 1/2 cup heavy cream 6 oz grated cheddar cheese 1 store-bought pie crust

Preheat oven to 400 degrees. Wash kale and remove central stalks. Blanch kale in salted boiling water for 3 minutes. Squeeze out excess water and chop coarsely. Saute onion with cumin and garlic cloves (minced) for 5 minutes. Add zucchini, continue cooking for 10 minutes. Add kale and mix well. Place pie crust in 10 inch pie pan. Mix eggs, milk, and cream in bowl. Fill pie crust with vegetable mix. Pour egg on top of vegetables. Top with cheese. Bake at 400 for 40 minutes, or until knife inserted in center comes out clean. Let sit 10 minutes before serving. ZUCCHINI, RED PEPPER AND ONION FRITTATA (Italian Omelet) by TerisKitchen.com            

2 medium zucchini, cut into about 1/4-inch slices 2 tablespoons olive oil, divided Salt and pepper to taste 1 small onion, chopped 1/2 large red bell pepper, chopped 2 large cloves garlic, minced 8 large eggs 2 tablespoons water 1 tablespoon chopped fresh majoram (or 1 teaspoon dried) 1 tablespoon chopped fresh basil (or 1 teaspoon dried) 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried) 1/4 cup freshly grated Parmesan or Romano cheese

Preheat oven to 450° F. Lightly brush the zucchini slices with some of the olive oil. Place on a baking sheet. Season tops with salt and pepper. Roast just until tender, about 20 minutes. Set aside. Heat a 12-inch non-stick skillet with 1 tablespoon of the olive oil over medium heat. Add the onions and peppers. Sauté until tender, about 5 minutes. Add the zucchini and garlic; sauté another minute. Remove from heat. In a large bowl, beat the eggs with the water until frothy. Add the cooked vegetables, herbs and grated cheese. Whip until well-combined. Season with salt and pepper. Return the skillet to a medium-low burner. Add the remaining olive oil and heat. Add the egg mixture, stirring to

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distribute the vegetables all over. As the omelet is cooking, gently move portions of the bottom with a spatula to allow the uncooked eggs to flow through. When the top is almost set, place a large plate or the skillet lid on top of the skillet. Turn the skillet upside down, catching the omelet with the plate. Return the skillet to the burner and slide the omelet in so that the cooked side is now on the top. Cook for about one more minute, or until the bottom is set. (If you have a non-stick skillet that is broiler-safe, place the omelet under the broiler to finish instead of inverting it.) Cut the omelet into wedges and serve hot, warm or room temperature. Roasted Red Pepper, Zucchini, and Tomato Soup with Fusilli by Cooking Light           

1 1/2 cups uncooked fusilli (short twisted spaghetti) 1 bacon slice, chopped 1/2 cup chopped onion 4 garlic cloves, chopped 2 cups (1/4-inch) sliced zucchini 2 (16-ounce) cans fat-free, less-sodium chicken broth 1/2 teaspoon cracked black pepper 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1 (7-ounce) bottle roasted red bell peppers, undrained and chopped 1/4 cup chopped fresh flat-leaf parsley 1/4 cup (1 ounce) grated fresh Parmesan cheese

Cook pasta per package directions, omitting salt and fat. Cook bacon in a Dutch oven over medium-high heat for 3 minutes. Add onion and garlic; cook 2 minutes. Stir in zucchini; cook for 5 minutes. Add broth, scraping pan to loosen browned bits. Stir in black pepper, tomatoes, and bell peppers; cook 7 minutes. Stir in pasta and parsley. Ladle into bowls; sprinkle with cheese. Zucchini (Courgette), Potato and Red Pepper Cake by Thyme2.Typepad.com     

2 medium potatoes, (8oz, 250gr total) 1 small - medium zucchini (8oz, 250gr) 1 onion (5oz, 150gr) 1/2 red pepper 1 tbs olive oil

Chop the onion and red pepper. Wash the potatoes and zucchini, but do not peel. Shred the zucchini and the potatoes using the large whole on a box grater or use a food processor. Put all of the vegetables into a bowl and stir well to combine. Heat oil in a large nonstick skillet over medium-high heat. Add vegetables and flatten as best you can with a spatula, reduce heat to medium and let fry. After 10 minutes lift up an edge to see how it looks. Keep checking until it's a nice, golden brown. (Mine took about 15 minutes - increase the heat if it takes longer than that) Then you can do one of two things:

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Put a plate (or tray) on top of the skillet. Grabbing the plate and skillet together (with hot pads) flip them over so that the cake is on the plate. Slide the cake back into the pan to cook the other side, another 10 - 12 minutes. When done, slide onto a plate cut into wedges and serve. Or, carefully turn large sections with a spatula. Pat back together and fry until brown on that side, another 10 - 15 minutes. Slice onto a platter and serve. Grilled Salmon and Zucchini with Red Pepper Sauce by Eating Well             

1/3 cup sliced almonds , toasted (see Tip) 1/4 cup chopped jarred roasted red peppers 1/4 cup halved grape tomatoes , or cherry tomatoes 1 small clove garlic 1 tablespoon extra-virgin olive oil 1 tablespoon sherry vinegar , or red-wine vinegar 1 teaspoon paprika , preferably smoked 3/4 teaspoon salt , divided 1/2 teaspoon freshly ground pepper , divided 1 1/4 pounds wild-caught salmon fillet , (see Note), skinned and cut crosswise into 4 portions 2 medium zucchini , or summer squash (or 1 of each), halved lengthwise Canola or olive oil cooking spray 1 tablespoon chopped fresh parsley , for garnish

Preheat grill to medium. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside. Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side. Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired. Tips: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes. Note: Wild-caught salmon from the Pacific (Alaska and Washington) and Pacific cod are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp). To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

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Strawberry Coffee Cake by SouthernFood.About.com        

1 cup sifted all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 egg 2 tablespoons melted butter 1 1/2 cups strawberries, sliced

Crumb Topping:   

1/2 cup flour 1/2 cup sugar 1/4 cup butter

Sift together the 1 cup flour, 1/2 cup sugar, baking powder, and salt. Add milk, egg, and melted butter; beat 2 minutes. Spoon batter into a greased and floured 8-inch square baking pan. Top with sliced strawberries. Combine 1/2 cup flour and 1/2 cup sugar; cut in butter until mixture resembles coarse crumbs. Add chopped pecans or walnuts. Sprinkle crumb topping over the strawberries. Bake at 375° for 30 to 35 minutes. Slow-Baked Honeycrisp Apples by TheBittenWord      

1/3 cup sugar 1/8 teaspoon ground ginger Pinch of ground coriander 4 medium Honeycrisp or Fuji apples (about 1 1/4 pounds total) 1/4 cup (1/2 stick) unsalted butter, melted 1 tablespoon finely grated orange peel

Preheat oven to 300°F. Butter a 9x13 glass dish. Mix sugar, ginger and coriander in a small bowl. Peel and core apples, and cut into thin slices. Layer apple slices in individual ramekins or one glass dish, depending on how you would like to serve them. Pour melted butter over apples, then sprinkle sugar mixture and orange peel over the top. Mix to coat the apple slices evenly with the orange peel and spices. Cover with aluminum foil, loosely enough to allow steam to escape. Bake until apples are soft, about 2 hours. Top with whipped cream if desired.

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