___(Gluten free if using tamari, Soy Free if using shoyu) Serves 4.

Casserole Ingredients:

• 1 cup barley (hulled or pearled. Hulled has only the outermost layer of grain removed, while pearled has the outer husk and bran layers removed. More nutritious and fiber-full, hulled also takes longer to cook.)
• 1 tsp olive oil
• 1/2 cup sliced torpedo onions
  
• 2 cloves garlic, minced
• 1 medium-large carrot, grated
• 1/2 head broccoli, chopped into 1/2 inch pieces (about 6 ounces)
• 1/2 bunch lacinato kale, stemmed and chopped into 3/4 inch strips (about 6 leaves, any kale variety works here)
• 2 tbsp soy sauce/tamari/shoyu
• 1/8 tsp dried basil
• 1/8 tsp dried oregano
• 1 15-oz can great northern beans (or any kind of white bean)

Tahini Dressing Ingredients:

• 1 garlic clove, rough chopped
• 1/4 cup tahini
• 1/2 tbsp soy sauce/tamari/shoyu
• Pinch of paprika and oregano

Combine the barley with 3 cups of water in a medium-large saucepan. Bring to a boil and simmer for about an hour for hulled barley, tasting after 45 minutes, and about 45 minutes for pearled barley, tasting after 30 minutes. Drain off any remaining water in a sieve and set cooked barley aside.

Preheat the oven to 350°F.

For the tahini dressing, combine all ingredients in a blender with 1/2 cup water until smooth. Unfortunately, I missed the whole “with 1/2 cup water” instruction and ended up with more of a tahini paste which I sprinkled than a dressing meant to be poured. Oopsie daisy!

Heat the oil in a large pot over medium-high heat. Add the onion and garlic and saute for about 7 minutes, or until tender. Add the carrot and broccoli and cook for about 3 minutes more. Stir in the kale, soy sauce (or preferred brown salty Asian condiment), basil, and oregano, and cook for 5 minutes or until vegetables are tender. Add the barley and beans, stir for 3 minutes.

Transfer half of the barley mixture to an 8″x 8″ baking dish and drizzle (or sprinkle, in my case), half of the tahini dressing on top. Add the rest of the barley mixture and drizzle the remaining dressing.



Bake, uncovered, for 35 minutes.

ENJOY!!
Adapted from The Kind Diet by Alicia Silverstone.
http://www.wellsphere.com/vegan-article/barley-casserole-with-tahini-dressing/1482556

serves three
Ingredients:

• One large spaghetti squash
• 2 1/2 cups finely grated asiago cheese (fresh grated parmesan or Romano would also work)
• olive oil
• 3 Tablespoons margarine or butter
• 1/4 medium-sized sweet onion finely chopped
• 2 medium-sized cloves crushed garlic
• 2 to 3 large sprigs of fresh parsley, finely chopped
• 2 Italian-style soy sausages (I used Boca Italian Soy Sausages)*
• salt to taste
• freshly ground pepper to taste

*Or, if you prefer, two normal meat Italian sausages can be substituted.

Preparation Instructions:
1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Cut the spaghetti squash in half lengthwise and remove the stem and all of the seeds. Lay the halves in a glass or Pyrex baking pan side by side, cut side up. Coat the exposed inner flesh of the squash with olive oil and put about an inch of water in the bottom of the baking pan (this will help the squash stay moist).

3. When the oven is preheated, put the squash in. It will need to bake for about an hour. Meanwhile, wash the parsley and chop it. Grate the cheese, crush the garlic, and skin and chop the onion. Chop the soy sausage (or meat sausage if you are using it) into quarter-inch thick rounds.

4. When the squash has about ten minutes of baking time left, set a large mixing bowl (metal or Pyrex--something that will not melt!) over the vent eye of the stove to warm up. Then, heat a frying pan with the margarine or butter on the stove over medium heat (medium-low if using a gas range). When the margarine or butter is melted and hot, add the onions, garlic, sausage, and parsley. Stir frequently. Remove from heat when the sausage is browned and the onions have turned translucent.

5. When the squash has baked an hour, poke it with a fork. If it is done, the fork will sink easily through the squash and it will be soft. If it is done, remove the two halves from the baking pan and, using a fork to break up the strands, scrape the stringy flesh of the squash out of the skins and into the warmed mixing bowl. Quickly add the sausage, garlic, and onion mixture from the frying pan and the cheese, mixing well. Season to taste with salt and pepper and serve immediately. Enjoy!

http://melissaraydavis.hubpages.com/hub/Cheesy-Spaghetti-Squash-Recipe

Delicata squash is an heirloom variety with a striped skin and buttery taste that surpasses acorn and butternut in flavor. It's less watery, too, so blended with Gruy're cheese it comes out so smooth and creamy that we couldn't stop eating it. We added a little milk to thin it and served with Trader Joe's Corn Tortilla Flat Breads.

Try adding a little squash to your Thanksgiving appetizer lineup - we managed to preserve one half of the shell after roasting and scraping, and we served the puree piled up inside.

1 Delicata squash
About 1 cup of finely grated Gruy're cheese
1/2 cup milk or cream
Salt and pepper
1/2 teaspoon paprika or cayenne

Heat the oven to 350'F. Cut the squash in half and scrape out the seeds. Turn the shells upside down in a pie pan, cover with foil and roast for about 45 minutes or until very soft. (You can also steam them in the microwave.)

Scoop out the flesh while still warm and blend with the cheese, milk, and seasonings. Adjust seasonings to taste, and warm up again in the oven or microwave if the cheese does not melt completely.

http://www.thekitchn.com/thekitchn/hors-doeuvres/recipe-delicata-squash-and-gruyere-dip-036483

Adapted from Deborah Madison 'Vegetarian Cooking for Everyone'
serves 6

1 lb (about 4 med) potato sliced 1/4 inch thick
1 lb rutabaga, peeled and sliced 1/4 inch thick
2 small/med sweet potato, peeled and sliced 1/4 inch thick

4 tbsp unsalted butter
4 tbsp unbleached all-purpose flour
2 cups milk (I mixed milk and cream)
1 small onion, sliced thin
2 cloves garlic (1 clove cut in half, save one half and crush the rest of the garlic)
1/2 tsp grated nutmeg
1 bay leaf
1 1/2 tsp thyme
1/2 cup grated cheddar
salt to taste
Parmesan to taste
Crumble topping (optional) to taste

Steam the potato, rutabaga and sweet potato for about 7 min. or until they are softening nicely.  Set aside.

Preheat the oven to 375 degrees F.
Warm the milk in a saucepan.
Rub a large baking dish with the half of garlic clove that was saved and then rub the dish with butter.
Heat the butter in a heavy bottomed sauce pan.  Once melted and a little bubbly, add in the flour.  Whisk together until it's well mixed.  Slowly add in the warmed milk, mixing well as you go along.  Once the milk is completely added then add in the onion, crushed garlic, bay leaf and thyme.  Heat over med/low heat and whisk frequently.  Once the mixture begins to thicken add in the nutmeg and a little salt.  (Just for the record I threw in a splash of Worcestershire here too).  Add in the cheddar and stir until melted.
To Assemble:
Line the bottom of the baking dish with an assortment of the steamed veg.
Sprinkle with a little parmesan and then a thin layer of the milk/cheese mixture.  Continue layering until everything is used up.
Sprinkle the top with a little more parmesan and a handful or so of crumble topping (optional).
Bake for about 30 minutes or until bubbling and golden brown on top.

http://wandathorne.blogspot.com/2011/03/rutabaga-potato-and-sweet-potato-gratin.html

This thing looks fancy but it’s really easy if you’ve got prepared puffed pastry in the freezer. Besides having to think ahead to thaw the pastry, it makes for a fairly quick and light lunch option, or side.

Leek & tatsoi tart
Serves 2 to 4

1/2 package of puff pastry, thawed
6 to 8 skinny leeks, trimmed and thinly sliced
1 large handful of tatsoi, roughly chopped


While rolling out the dough into a square, sauté the leeks in olive oil until soft, translucent and some are browned. Arrange the tatsoi in the middle of the pastry then spread the leeks evenly over top. Fold over the edges as you see fit, to hold it all in. Bake at 450°F, or according to the instructions on the package, until light brown.

http://meansoybean.com/2011/10/eating-in-leek-tatsoi-tart/

Making a large, double portion of this at once can be served as a dinner side dish. We like to make the smaller amount, dish it into single serving bowls, top with poached eggs, and serve as individual “brunch bowls” for four.

Ingredients
2 Japanese sweet potatoes, scrubbed (but not rubbed), peeled, and cut into ¾-inch dice
2 tablespoons olive oil
½ teaspoon salt
1 large bunch kale, washed and roughly chopped
2 more tablespoons olive oil
8 large eggs


Directions
Pre-heat oven to 400 degrees.

Toss diced sweet potatoes with olive and salt and pepper to taste. Spread out in a single layer on a roasting pan, and roast at 400 degrees until soft and edges are crisp and caramelized, about 40 minutes.

Toss chopped kale with olive oil and salt and pepper to taste. About halfway through the sweet potatoes’ roasting time, add kale to the roasting pan. It’s okay if the kale is in a layer covering the sweet potatoes. Watch the kale after about 10 minutes. If it starts to get too dark on the edges, remove fro the roasting pan, and set aside on a plate.

Remove roasted sweet potatoes and kale after about a total roasting time of about 30 minutes. Toss together in a bowl. Test for salt and pepper.

Serve in individual bowls, each topped with 2 poached eggs.

http://www.tastespotting.com/features/roasted-sweet-potato-and-kale-with-poached-eggs-recipe

You will need:

1. 1/4 cup French green lentils
2. 1 cup diced ( 1/2 inch) peeled butternut squash
3. 6 cups chicken stock or canned low-sodium broth
4. 3 tablespoons unsalted butter
5. 2 tablespoons olive oil
6. 2 tablespoons minced bacon
7. 2 large garlic cloves, minced
8. 1/2 onion, minced
9. 2 cups arborio rice
10. 1 cup dry white wine
11. 1 cup finely shredded Swiss chard leaves
12. 1/2 cup diced ( 1/2 inch) peeled fuji apple
13. 1/4 cup freshly grated Parmesan cheese
14. 1 tsp died sage leaves
15. Salt and freshly ground pepper

1. In a medium saucepan of boiling water, cook the lentils until tender, about 15 minutes; drain and set aside. In another saucepan, steam the squash in a steamer basket until just tender, about 4 minutes. Transfer to a plate.
2. In a medium saucepan, bring the stock to a boil; keep it at a bare simmer over very low heat. In a large saucepan, melt 1 tablespoon of the butter in the olive oil over moderate heat. Add the bacon, garlic and onion and cook until softened, about 3 minutes. Add the rice and stir to coat thoroughly. Add the wine and simmer until almost evaporated, about 4 minutes. Stir in one-third of the simmering stock and cook, stirring constantly, until the stock is almost entirely absorbed; repeat with the remaining stock. The risotto should be creamy with just-tender rice grains after 20 minutes.
3. Add the lentils, squash, Swiss chard and apple to the risotto. Stir in the Parmesan, sage and the remaining 2 tablespoons of butter. Season with salt and pepper and serve immediately.

http://www.foodandwine.com/recipes/butternut-squash-swiss-chard-and-apple-risotto

Vegan, gluten-free
1 small spaghetti squash (about 3-4 pounds)
1/4 cup finely minced basil1 cup cherry tomatoes (cut in half)
1/2 teaspoon sea salt (or to taste)1/2 garlic powder (or to taste)
1/4 cup shredded parmesan cheese (I didn't add this, but it would be a great addition!)

1. Preheat oven to 375F. Line a baking sheet with parchment paper or aluminum foil; Set aside.
2. Cut squash in half, lengthwise, remove seeds and pulp and lightly drizzle olive oil on the inside.  Place cut-side down on the prepared baking sheet.  
3. Bake spaghetti squash for 45-50 minutes. Let squash cool for about 10 minutes.
4. Use a fork to scrape the squash to get long (wonderful!) strands.If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
5. Add basil, tomatoes and spices.
6. Serve warm or cold!  

http://www.forgivingmartha.com/2011/08/summer-basil-spaghetti-squash.html

This velvety pumpkin soup recipe is great for any time of the year - it’s served with a splash of sherry in a hollowed-out pumpkin.

Ingredients (serves 1)
1 baby bear pumpkin
1 oz butter
1 leek finely chopped
1 cinnamon stick
freshly grated nutmeg
salt and freshly ground black pepper
1 pints chicken stock (vegetarians may substitute vegetable stock)
1 tablespoons sherry

Preparation method
1.  Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from the middle and discard.

2. Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. (It is imperative that you do not cut right up to the inside of the skin or pierce it. Leave 2cm/1in of flesh all around the inside.)

3. Roughly chop the scooped-out pumpkin flesh.

4. Melt the butter in a large pan with a lid over a low heat and add the leeks. Cook the onions gently for 10-15 minutes, until they are softened and golden-brown.

5. Add the pumpkin flesh, the cinnamon and nutmeg, and season, to taste, with salt and freshly ground black pepper. Increase the heat to medium and cover with the lid. Cook for 20-30 minutes, stirring occasionally to prevent the base from burning, until the pumpkin is cooked through.

6. Add the stock and bring to the boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth.

7. Return the soup to the pan and bring to a low simmer and cook for a further 15 mins.

8. 30 minutes before eating, preheat the oven to 335F

9. Pour the soup into the hollow pumpkin shell, add the sherry and stir to combine.

10. Place the reserved pumpkin 'lid' onto the pumpkin and place onto a large baking tray. Cook in the oven for about 30 minutes, to bring the soup up to temperature.

Carefully remove from the oven and place on the table and serve in soup bowl

adapted from: http://foodforlifeco-op.giving.officelive.com/recipes.aspx

2½ cups cooked wheat berries
1 bunch kale, roughly chopped
4 small to medium beets, thoroughly cleaned
For the dressing:
3 tbsp tahini
2tbsp water (or more)
2 tbsp shoyu
1tbsp ponzu sauce
3 tbsp rice bran molasses
Juice of 1 large lemon
1 tbsp toasted sesame oil
1 chopped shallot
½ tsp vinegar

Preheat oven to 275F.

Wrap beets individually in tin foil. Place them on baking tray and roast for 90 minutes or so. Beets are ready when poked with a fork it offers no resistance. Let cool, peel and cut into small chunks.

Cook wheat berries as above. Once they’ve cooked, just drain, rinse and let cool to room temperature.

Steam kale until soft (steaming will preserve its flavor and natural ingredients), let it cool to room temp.

Add dressing ingredients to a bowl and whisk until incorporated. If too thick add a bit more of water. It should be somewhere between thick and runny. Adjust flavors. You are looking for that sweet, sour, smoky, nutty taste imparted by the combination of each of the individual ingredients.

Toss salad ingredients together and then the dressing. Let it sit for 15 to 20 minutes before serving.
I had leftovers for lunch a couple of days later and it was still perfect: creamy and much pinker than that first day. Delicious!
http://weirdcombinations.com/2011/05/pink-wheat-berry-salad-with-kale-and-beets-in-tahini-dressing/


Overview Wheat is the most widely consumed grain in America according to the U.S. Department of Agriculture. Wheat berries are whole, unprocessed wheat kernels in their most natural form. Wheat berries resemble other hearty whole grains, such as barley. They are extremely nutritious and offer a crunchy texture. Wheat berries offer all of the nutrients of a whole grain as they contain the germ, endosperm and bran. All wheat products, such as wheat flour, are made from wheat berries. With their exceptional nutrient content and crunchy texture, they are a tasty food choice on their own.

Varieties Wheat berries are not all alike and, in fact, there are several types that vary in texture, color and size. They are usually named after their growing season, gluten content and color. They are grown in winter or spring, may be hard versus soft wheat and red or white. Those most readily available in health food stores and some supermarkets include hard red spring and winter wheat berries, which are very chewy, high in protein and brownish-colored. These varieties are usually used to make "rough" flour and breads. Soft white wheat berries, on the other hand, are starchy, have a softer kernel and may be used to make pastry flour, according to the Nourish Network website.

Diet mediterranean By Sonoma Diet. Enjoy tasty food & Lose weight. Results in 10 days. www.SonomaDiet.com Sponsored Links Basic Nutrient Values Regardless of the variety, wheat berries are high in carbohydrates and dietary fiber, as well as vitamins and minerals. Protein content varies somewhat. A normal serving of wheat berries is 1/4 cup dry which, when cooked, yields 1/2-cup serving. According to ELook.org, a 50g serving of hard red wheat berries, or about 1/4 cup uncooked, provides 163.5 calories, 1g of fat, 6.5g of protein, 35.5g of carbohydrates, 6g of dietary fiber and 1mg of sodium. Wheat berries are rich in vitamins B1 and B3; and the minerals magnesium, phosphorus, copper, manganese and selenium.

Significance of Wheat Berry Micronutrients B vitamins are important for a healthy nervous system and energy metabolism; magnesium along with phosphorus is essential for regulating blood pressure and building strong, healthy bones. Phosphorus is also needed to form part of DNA and RNA, activate some proteins in the body and store and transport energy. Copper is needed to form connective tissue, blood cells and promote function of the nervous, immune and cardiovascular systems. Manganese aids in bone formation and the metabolism of carbohydrates and proteins while selenium supports immune system and thyroid gland function.

Health Benefits Wheat berries, like most whole grains, are an excellent source of dietary fiber -- which promotes digestive health; helps lower blood cholesterol and blood sugar levels; aids in weight management and encourages regular bowel movements, according to MayoClinic.com. The Harvard School of Public Health reports that whole grains, such as wheat berries, contain plant estrogens or phytoestrogens that may reduce your risk of developing certain types of cancers -- particularly in conjunction with minerals found in whole wheat -- such as magnesium, selenium, copper, and manganese.

Adding to Your Diet Wheat berries may be sprouted, which makes them sweeter; cracked and added to salads; cooked as a grain or side dish; and/or ground into a flour to be used in breads or other baked goods. Hard wheat berries take longer to cook than soft and may need to be soaked in water overnight. If you are adding them to a salad, allowing the dish to stand overnight in the refrigerator enables the berries to absorb flavor from the other ingredients. Try mixing wheat berries with rice and/or other whole grains to make a pilaf. Use them in soups or stews or as a replacement for croutons on your salad.


Read more: http://www.livestrong.com/article/281394-nutrition-information-on-wheat-berries/#ixzz1YAwOY2V1

Ingredients:

• 1 carnival squash
• olive oil
• salt
• pepper
• 1/2 c. quinoa, rinsed and sorted
• 3/4 c. broth
• 1/2 c. raisins
• 1/2 t. cinnamon (or a cinnamon stick)
• 1/4 c. pine nuts, lightly toasted
• 1/4-1/2 c. Gruyere

Instructions:

1. Pre-heat oven to 375F.
2. Cut the squash in half through the stem and de-seed. Coat inside lightly with olive oil and season with salt and pepper. Put in a small pan/dish, cut side down, and fill with 1/4″ water. Put in oven for 25 minutes. (If also roasting baby sweet potatoes, put them in a separate dish and put in the oven at the same time.)
3. Heat broth, add quinoa and raisins and cook covered until broth is gone. Quinoa will be “al dente” not soft. While quinoa cooks, toast pine nuts and grate cheese.
4. When quinoa is done, mix in pine nuts and half of cheese. Mix to will integrated.
5. Squash should be nearly done at this point – a knife should enter the flesh easily and the water should be evaporated. Pull it out, fill with pilaf stuffing and top with remaining cheese. Return to oven for 5 minutes. (You’ll have extra stuffing to serve as a side or for leftovers.)
6. Put together a simple salad with vinaigrette* and plate it. Squash (and potatoes) will be ready to serve!

*Note: my standard vinaigrette is one part vinegar, one and a half parts oil, a squeeze of brown mustard, a couple shakes of salt, a couple grinds of pepper, and some oregano. If I’m feeling spirited, I add a small clove of garlic and a little honey.

http://krissa.org/blog/?p=21

This quiche is colorful and very good.  Broccoli, corn, and bell pepper complement each other well.  This can be made ahead and served the next day. 

Ingredients
1 single pie crust
2 tablespoons butter
1 small onion, diced
1 red bell pepper, chopped
1/2 pound broccoli florets, cooked and well drained
5 large eggs
1/2 cup canned whole corn kernels, well drained
2 cups half and half
1 cup cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper



Directions
Preheat the oven to 375 degrees.

1. Make the crust according to package or recipe directions.  Form the crust in a 9-inch deep dish pie pan.
2. In the butter, sauté the onion, red bell pepper, and florets until the onion and red pepper are crisp-tender.  Set aside.
3. In a medium bowl, whisk the eggs until blended.  Add the sautéed vegetables, corn kernels, half and half, grated cheese, salt, and pepper. 
4. Pour the filling into crust and bake for 45 minutes or until the quiche tests done.  The quiche is baked when a thermometer inserted in the center of the pie reads 170 degrees.

http://www.preparedpantry.com/Broccoli-Corn-Quiche.htm

Ingredients

• 2 small corn tortillas
• 1/4 cup grape seed oil
• 2 California Avocado
• 3 tbsp chopped Red Onion
  
• 1 lemon, juiced
• 1 cup refried beans
• 2 ears of corn, grilled and kernels removed
• 1/2 lb medium sized shrimp, peeled and de-veined
• 1 red bell pepper, chopped
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• salt and pepper to taste

Directions

1. In a skillet, heat the grapeseed oil over medium high heat until almost smoking. Add the toritllas into the oil, one at a time, and fry on each side for about 1-2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.
2. In a small bowl, place the avocado and red onions and lemon juice. Mash with a fork, season with salt and pepper and set aside.
3. Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Saute in a medium skillet with 2 tbsp of grapeseed oil for 2-3 minutes on each side until pink and cooked.
4. Spread the 1/4 cup of refried beans on top of each tortilla.
5. Sprinkle on the charred corn
6. Spread a layer of the mashed avocado onion mixture on top.
7. Top the mashed avocado with the red bell pepper
8. Finish with a few shrimp.
9. Season with salt and pepper if needed.

Adapted from: http://whatsgabycooking.com/avocado-shrimp-tostadas/

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• 1/4 tsp salt
• Serrano ham - Thinly sliced (you could also use prosciutto)
• cantaloupe - thinly sliced
• brie (cut up)

Whirr everything except the ham, cantaloupe, and brie in a blender, pulsing for about 10-15 seconds until combined. Refrigerate and let rest for one hour. This batter makes about 20 or so small 7 inch crepes. Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around (note that the first one always comes out a little funny, so make it and eat it, or toss it). When it's ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan. Here's a blurry pic of one almost ready to flip.

2.
Once you flip, the other side will only take about a minute, so put your toppings on half of the crepe, like an omelet.
3.
When done, fold and serve.
YUMMY!

http://visualrecipes.com/recipe-details/recipe_id/370/crepes-with-serrano-ham,-brie-and-cantaloupe/

Serves 4 to 6
Enjoy this classic Mediterranean composed salad of tender grilled tuna, green beans, new potatoes, red onions, olives, cherry tomatoes and hard-boiled eggs. Serve with warm slices of whole wheat bread on the side, if you like.

Ingredients
2 tablespoons Champagne vinegar 

1 tablespoon chopped tarragon 

1 teaspoon Dijon mustard 

1 small shallot, finely chopped 

1/2 teaspoon fine sea salt 

1/4 teaspoon ground black pepper 

1/4 cup extra-virgin olive oil 

1 (1-pound) fresh, or frozen and thawed, tuna steak 

Extra-virgin olive oil cooking spray 

1 1/2 pounds small new potatoes, boiled or steamed until tender and cooled 

1/2 pound green beans, trimmed, boiled or steamed until tender and cooled 

1 cup halved cherry tomatoes 

1/2 cup pitted Niçoise olives 

1/2 cup thinly sliced red onion 

1 hard boiled egg, peeled and cut into wedges

Method
In a small bowl, whisk together vinegar, tarragon, mustard, shallot, salt and pepper. Slowly whisk in oil to make a vinaigrette. Put tuna into a wide, shallow dish, drizzle all over with 2 tablespoons of the vinaigrette, cover and chill for 30 minutes. Reserve remaining vinaigrette.



Oil grill grates and preheat to medium heat. Grill tuna until desired doneness, 5 to 7 minutes on each side; transfer tuna to a plate (discard marinade). When cool enough to handle, flake into large pieces. Arrange tuna, potatoes, green beans, tomatoes, olives, onion and egg on a large platter and serve with reserved vinaigrette on the side to spoon over the top.

Nutrition
Per serving: 480 calories (160 from fat), 18g total fat, 3g saturated fat, 75mg cholesterol, 660mg sodium, 43g total carbohydrate (10g dietary fiber, 4g sugar), 35g protein

http://www.wholefoodsmarket.com/recipes/665

i n g r e d i e n t s :
4 cups fat-free, less sodium chicken broth
12 oz. Farm Box sugar snap peas
2 tsp olive oil
1 1/2 cups thinly sliced Farm Box leeks (about 2 medium leeks)
2 garlic cloves, minced
1 cup uncooked Arborio rice or other medium-grain rice
1/2 cup dry white wine
3 oz. diced cooked ham (about 3/4 cup)
1/2 cup freshly grated Parmesan cheese
1/3 tsp black pepper



d i r e c t i o n s :
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.

2.  Trim peas of tops and bottoms

3.  Heat oil in a large saucepan over medium heat. Add leek to pan and cook for 5 mins. or until tender, stirring frequently. Add garlic and cook for 30 seconds.  Stir in rice and cook 1 min. Add wine, cook 2 minutes or until liquid is nearly absorbed, stirring constantly.  Add broth 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next.  This process takes about 20 minutes.

4. Add ham to pan and cook 3 mins or until thoroughly heated. Stir in peas, cheese and pepper.

Enjoy!!

http://belowblueskies.wordpress.com/2011/04/06/green-peas-and-ham/

Ingredients:

Couscous:
1 cup pearl couscous
1/4 cup chicken stock
2 tablespoons olive oil

Stuffed Peppers:
1/2 pound ground lamb
1/2 cup small diced onion
1/2 teaspoon minced garlic
2 tablespoons olive oil
2 tablespoons chopped parsley
1/2 teaspoon ground fennel
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
4 sweet bell peppers, top cut off with seeds removed

Recipe procedure:

Couscous:
Boil chicken stock, add couscous, reduce heat to a simmer and cook on very low for 8 minutes. Take off heat and let rest, covered, for 10 more minutes. Pour out of pot, fluff and toss with olive oil. Set aside.

Stuffing:
Sauté onion in two tablespoons of olive oil over medium heat until translucent. Add garlic and cook, stirring for 30 seconds.

Add lamb, ground fennel, coriander, salt and pepper. Cook over medium-high heat until thoroughly brown.

Combine lamb mixture, couscous and parsley. Salt to taste.

Stuff inside sweet bell peppers and bake at 400 degrees for approximately 20 minutes.

http://tnhomeandfarm.com/mediterranean-stuffed-peppers

You may be familiar with Spanakopita, the Greek spinach pie; this dish is very similar. I prefer a sturdier green like chard to spinach, because it retains its dark green color and fresh flavor better when cooked for a long time in the phyllo dough.


Ingredients:

Salt

2 tablespoons extra virgin olive oil

1 large onion, chopped

2 large garlic cloves, minced or pressed

1/4 cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano

3 large eggs, beaten

4 ounces feta cheese, crumbled

Freshly ground pepper

12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing

1. Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.

2. Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.

3. Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. Crumble or blend in the feta. Stir in the greens, and season to taste with salt and pepper.

4. Line the pie dish with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. Brush the top with the butter or oil, and make a few slashes so that steam can escape as the pie bakes.

5. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.

Yield: Serves 6

Advance preparation: The blanched greens will keep in the refrigerator in a covered bowl for 3 or 4 days. The dish can be prepared through Step 2 up to a day ahead. Keep the cooked greens in a covered bowl in the refrigerator. You can assemble the pie several hours before baking and keep it in the refrigerator, or freezer. Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes. The finished tart keeps for a few days, but you must re-crisp the phyllo in a low oven (300º to 325ºF) for 10 to 20 minutes.
http://gattifiliefarina.blogspot.com/2010/04/i-heart-cooking-clubs-spicy-coleslaw.html

Pasta with Fava Bean Pesto Ah, fava beans, the agony and the ecstasy! At first, I think of the flavor because I love fava beans. Then, I remember the two step process involved in prepping them and I start procrastinating.

It's really not that bad. You just pull the beans out of the pods.

Then put the beans in boiling water for a few minutes and pop them out of their shells. If you have a child around this is a great job for little fingers. Anyway, I had fava beans and basil left from my box. The fava beans were left because I was too lazy to prep them and I totally forgot about the basil. I was very pleasantly surprised to see that I had basil.

Then, I did a web search for recipes with fava bean and basil pasta and I found this recipe for fava beans and basil pasta at treehugger.com. There are a few steps, but overall this is pretty quick and easy to make. You put half of your cooked and shelled favas in the food processor with basil and garlic. It makes this paste.Transfer the paste to a bowl. Cook your pasta of choice. Add chopped basil, olive oil and fresh lemon juice to the fava bean paste. When the pasta is cooked, add some of the pasta water to the fava bean mixture. Combine pasta, grated parmesan cheese, the bean mixture, and some pasta water to form a sauce.
And, then you have this delicious bowl of pasta with fava bean pesto.


Pasta With Fava Bean Pesto
Ingredients:
3 cups shelled fresh fava beans
2 cups coarsely chopped fresh basil
2 large garlic cloves, chopped
1/4 cup olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
1 pound of pasta
1/3 cup freshly grated Parmesan cheese

1. Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot.

2. Combine 2 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper.

3. Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot.

4. Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated parmesan cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.
ENJOY!

For more step-by-step instructions:
http://csagirlcal.blogspot.com/2010/09/pasta-with-fava-bean-pesto.html

• 1 whole Onion, Roughly Cut Into Medium Pieces
• 5 White Rose Potatoes, Peeled And Cut Into Cubes
• 2 whole Eggs Beaten
• ½ teaspoons Salt
• Black Pepper
• 3 Tablespoons Flour
• Vegetable Oil, For Frying
• ¾ cups Sour Cream (depending On How Much You Want Atop Each Latke)
• 1 package Nova Lox (roughly Cut/torn Into Small Pieces, 1 Pound Package)
• 6 sprigs Fresh Dill

Preparation Instructions
Place the onion in a food processor, fitted with the grater attachment. Shred and move to paper towels and press out all the excess liquid. Transfer to a bowl. Repeat the process with the potatoes and add them to the onion.

Add the eggs, salt, pepper, and flour, and mix everything until well combined.

Preheat oven to 300 degrees. Line a large baking sheet with a double layer of paper towels.

Pour a solid layer of oil in the bottom of a large nonstick pan over medium-high heat. When the oil is hot enough, working in batches, spoon rounded 1/2 tablespoons of the mixture into the pan (make sure they don’t touch each other.) Flatten slightly with the back of a spoon—they should be about 1 1/2 inches in diameter.

Fry until golden brown, about 2 minutes on the first side and 2 minutes on the second side. (If they start to burn, adjust your cooking time and/or change out your oil for a clean amount.)

Transfer the latkes to the lined baking sheet to drain and place in the oven so that they stay warm until all are cooked.

Garnish with smoked salmon, sour cream, and dill. Serve warm.

(Serves 2-3)
What you need:
1 c. polenta/coarse ground corn meal
3 c. water
1 tsp. salt
2 Tbsp. butter, divided
1/4 c. grated Parmesan cheese, plus more for garnish
1 lb. Farm Box fava beans in their pods
1 bunch of Farm Box asparagus, top halves trimmed into 1/2-inch pieces, bottom halves discarded
1 Tbsp. butter
Chopped Farm Box Green Garlic (white part to cook, green tops for decoration)
salt & freshly ground black pepper

Combine polenta, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently, then turn heat to low. Simmer polenta, uncovered, stirring occasionally, until very thick, creamy, and tender, anywhere from 15-45 minutes (varies by grind). Add more water and cook longer if needed to achieve a creamy, tender consistency. When done, stir in 1 Tbsp. of butter, the Parmesan cheese, and salt and freshly ground pepper to taste. Cover and set aside to keep warm.

Meanwhile, bring a medium pot of water to boil. While the water heats, remove fava beans from their pods (discard pods).  When the water boils, add the fava beans and cook for one minute. Using a slotted spoon, remove fava beans to a small bowl and set aside. With the water still boiling, add the asparagus and cook for one minute. Drain asparagus into a colander and quickly rinse with cold water. Set asparagus aside.

With a sharp knife, trim a little edge from each fava bean, just enough to create a small opening in the waxy coating.  Gently pinch the fava beans out of their coating, into a small bowl. Discard the coating.

Melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the white chopped part of the green garlic and cook for 1-2 minutes, until fragrant and softened. Add the fava beans and asparagus and stir, sprinkling lightly with a little salt, and cooking for 2-3 minutes, until heated through. Serve favas and asparagus over warm polenta. Top with a few grinds of pepper and a shower of grated Parmesan cheese and green garlic tops.

(You will likely have leftover polenta. Spread polenta into an 8-inch square pan and chill. Cut into squares and fry in olive oil, serve alongside a poached or scrambled egg, for a fantastic breakfast or lunch.)

Recipe adapted from: http://www.yumsugar.com/Easy-Recipe-Fava-Bean-Asparagus-Over-Polenta-8081399

Ingredients

• 2 tablespoons butter
• 1 1/2 pounds (12 to 15 large stalks) Farm Box celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
• 1 Farm Box onion, coarsely chopped (white and green parts)
  
• 2-3 Farm Box Rose Potatoes peeled and cut in 1/2 inch cubes
• Coarse salt
• 1 to 2 tablespoons fresh lemon juice

Directions

1. Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
   
   
2. Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
   
   
3. Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves. ENJOY!                        Adapted from  http://www.marthastewart.com/338738/creamy-celery-soup
   
   

Tender, fresh, baby artichokes are delicious baked in the oven, and then topped with crisp, golden bread crumbs. Perfect on an antipasto platter, or as a vegetable side dish, you’ll want to make this recipe again and again. I love vegetables of all types, but if I had to choose my favorite, definitely the artichoke would be up there in the top three. Artichokes have an amazing complex flavor, different from any other vegetable. They are also relatives of the thistle, which isn’t surprising when you consider their appearance. The artichoke is native to North Africa and southern Europe and has been cultivated in Italy since Roman times. One has to wonder who the first person was who decided to try eating the “spring thistle” or artichoke... Enjoy the recipe!


Ingredients:

3-4 Baby Artichokes

2 tbsp Olive Oil

1/4 Cup Dry White Wine

1 Cloves Garlic, Peeled & Crushed

For The Topping:

1/4 Cup Bread Crumbs (Preferably Homemade)

Salt & Pepper

1/2 Tbsp. Lemon Zest, Finely Chopped

1/2 Tablespoon Fresh Lemon Juice

1 Tablespoons Finely Chopped Fresh Parsley

1 Tablespoons Olive Oil

Additional Oil For Drizzling

Preheat the oven to 375 degrees F. Clean the artichokes by peeling the stems, chopping off the top third, and peeling off the outer, tough leaves. Keep the prepared artichokes in a bowl of water with a little lemon added to prevent discoloration while you finish cleaning the rest.

In a caserole dish large enough to hold all of the artichokes, add the artichokes, the garlic, olive oil and white wine. Add a little water if needed to bring the level up to almost cover the artichokes, cover, and then bake them in the preheated oven until they are tender. Usually this will take between 20 to 30 minutes.

Remove the artichokes from the oven, and increase the temperature to 400 degrees F. Pour off any excess liquid from the cooked chokes, and set aside. Mix together the listed for the topping, and sprinkle this over the artichokes in the casserole dish. Drizzle on a little additional olive oil, and bake the artichokes just until the topping becomes golden brown. Serve immediately, or at room temperature.

Adapted from: http://tastefood.info/baked-baby-artichokes/

Prep: 10 minutes; Cook: 15 minutes. Yield: 4 servings
Ingredients

• 8  ounces  uncooked angel hair pasta
• 2  cups  (1-inch) sliced asparagus
• 1/2  cup  chopped green onions
• 3  tablespoons  olive oil
• 2  tablespoons  fresh lemon juice
• 2  teaspoons  lemon rind
• 2  garlic cloves, minced
• 1  teaspoon  salt
• 1/2  teaspoon  black pepper

Preparation
1. Cook pasta according to package directions (omit salt and fat).

2. Add asparagus to pasta during last 3 minutes of cooking time; drain.

3. Stir in remaining ingredients, and serve immediately.

Bon Apetit!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001046829

For more recipe's using your Asparagus see the Farm Box LA BLOG

Thank you to Chrysta Dieterly, with cuisineats.com for this recipe!

Ingredients:
4 tilapia fillets
1 large celery root, diced (See below on how to prep celery root!)
2 fuji apple
1/2 lemon
1 bunch salad (any type)
salt and pepper to taste



For the mash:

Bring a pot of water to a boil. Add in diced celery root, 1 Fuji apple apple and a pinch of salt. Boil about 20 minutes or until celery root and apples are soft. Mash using a potato masher unti consistency the consistency is similar to mashed potatos. Season to taste with salt and pepper and set aside.  (Keep warm until ready to use)

For the Tilapia:

Heat a large skillet over medium heat. Spray pan with a non stick cooking spray. Place fillets in pan and cook 3-4 minutes or until done. Season with salt and pepper. Keep warm until ready to serve.

Apple Salad:

Julienne a Fuji apple and place in a medium bowl. Tear lettuce and toss with apples. Squeeze 1/2 lemon juice over apples and salad. Season with salt and pepper and toss well to combine.

To plate:

Place a scoop of celery root mash onto plate. Place fillet on top and top generously with salad.

Kefir—a drink that looks and tastes like yogurt—adds body and tanginess to soups. It is usually made from cow's milk or goat's milk and can be found in the dairy section.

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped fennel bulb
• 1 1/2 teaspoons fennel seeds
• 2 large (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
• 2 cups low-salt chicken broth
• 1 cup unflavored kefir
• Additional unflavored kefir
• Fennel fronds (for garnish)

Preparation

• Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.
• Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.

***Food styling tip To make the heart-shape design in this soup spoon small drops of kefir onto the soup. Run the tip of a paring knife through the center of the round drop of kefir, creating a heart shape.***

http://www.bonappetit.com/recipes/quick-recipes/2011/01/beet_and_fennel_soup_with_kefir#ixzz1E0HZxMtk

Spice mixture
1 tsp. chili flakes
2 Tbs. coriander
8 cardamom pods
2 Tbsp. brown mustard seeds
1/2 tsp. black peppercorns
2 Tbs. turmeric
Toast spices in a pan, then grind with a mortar and pestle. Set aside.

Vegetables
2 Tbs. olive oil
1 onion, peeled and diced
2 Tbs. spice mixture (as shown above)
Approx. 5 c. chopped in-season vegetables (i.e. sweet potato, potato, zucchini, eggplant, cauliflower, green beans, kale, pumpkin)
2 c. coconut milk
6-8 c. vegetable stock
Salt and pepper to taste

Heat olive oil in a large pot and add onions, spice mixture and vegetables. Sauté about 10 minutes or until vegetables are tender, but don't overcook. Add coconut milk, stock, salt and pepper and simmer 5-10 minutes.

Serves 6

featured on: http://vitaljuice.com/entry_detail/everywhere/11039