LIME SALSA

1 lg. tomato, cored & finely diced
2 lg. tomatillos, husks removed, chopped
1/4 c. minced red bell pepper
2 tbsp. minced red onion
1 tsp. grated lime peel
1 tbsp. lime juice

Mix all ingredients together. Serve, or let stand, covered, up to 2 hours. Makes about 2 1/2 cups.

SWISS CHARD ENCHILADAS

2 T. butter
2 T. flour
1 c. milk (or soy milk, vegetable stock)
1 T. olive oil
1 sweet red pepper, seeded and diced
1 clove garlic
1/2 c. leeks
1/2 c. fresh string beans
4 c. Swiss chard, or beet greens, chopped
1 T. tarragon vinegar
8 tortillas
1-1.5 c. mild enchilada sauce (optional)
1 c. grated Monterey Jack cheese (optional)

Prepare the white sauce: Melt butter in small saucepan. Whisk in flour, stirring until smooth. Heat mixture for 1 minute. Slowly add milk, stirring constantly. Cook over medium heat until sauce is thickened.

Prepare the enchiladas: Preheat oven to 350 degrees. Heat oil in skillet over moderate heat. Add pepper, garlic, leeks, and sauté for 3 minutes. Add beans to this mixture. Cook, stirring, for 2 minutes. Add chard or beet greens and a little water; stir into mixture and cover. Add 1 T. water, if the mixture seems too dry. Cook until chard/greens is wilted. Then add tarragon vinegar and stir. Combine white sauce with vegetable mixture, stirring to mix well. Remove from heat. Steam or soften tortillas if necessary. Lightly oil a baking dish. Put about 1/2 c. of vegetable mixture into each tortilla and fold over. Place in baking dish. Bake for 20 minutes. Optional: pour enchilada sauce over the filled tortillas. Sprinkle grated cheese over top. Then bake.

(The Cooks Garden)

CHARD, TOMATO, AND CHEESE CASSEROLE

2 Tbs. olive oil
2 bunches chard, washed and coarsely chopped
3 red bell peppers, chopped
1 large onion, chopped
2 c. grated Monterey Jack cheese (about 8 oz.)
1/2 c. grated Parmesan cheese
2 large tomatoes, thinly sliced
bread crumbs for the top

Grease a 13”x9” glass-baking dish. Heat 1 tablespoon oil in large saucepan or Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid. Heat remaining 1 tablespoon oil in heavy, large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle on remaining cheeses and breadcrumbs. Cover with foil. Preheat oven to 350 degrees. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes.

(Mad Mares Cookbook)

WINTER VEGETABLE CHOWDER

1 tsp. canola oil
½ cup onion, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
½ cup sweet red or green pepper, chopped’
1 tsp. garlic, minced
3 cups vegetable stock or water
½ tsp. minced fresh thyme, or 2 Tbsp. parsley, chopped
2 cups kale (beet green, turnip green, Asian green, cabbage)
1 cup unsweetened soymilk
Salt and pepper to taste

Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3 to 5 minutes. Drain and set aside. Purée soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serves 6.

(from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6.

GYPSY SOUP

1 Tbs. olive oil
2 tsp. Spanish paprika
2 medium onions, chopped
1 tsp. turmeric
2 garlic cloves, crushed
1 tsp. basil
2 cups chopped, peeled winter squash, sweet potato, or pumpkin
1 tsp. salt
dash of cinnamon
1 stalk celery, chopped
dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 green or red pepper, chopped
1 Tbs. tamari
1 15 oz can garbanzo beans
3 cups stock or water

In a soup kettle, sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so - until the vegetables are tender. Add tamari and serve.

*Tip: This soup freezes well. You can also throw in greens at the end, such as TATSOI or KALE or CABBAGE.

(from Moosewood Cookbook by Molly Katzen)

CORN RELISH

8 c. fresh corn kernels (about 18 ears of corn)
2 c. diced green bell pepper
2 c. diced red bell pepper
2 c. chopped onions
1/4 c. chopped garlic
1 Tbs. pickling salt
2 Tbs. yellow mustard seeds
1 qt. cider vinegar
1 c. water
2/3 c. brown sugar

Put all ingredients in a pot and bring to a boil. Reduce the heat, and simmer 20 minutes. Pack the relish into pint or half-pint mason jars, leaving 1/2 inch headspace, and close the jars with hot two-piece caps. Process the jars for 15 minutes in a boiling-water bath. Store the cooled jars in a cool, dry, dark place.

(The Joy of Cooking)

CORNMEAL AND KALE SPOON BREAD WITH RED PEPPERS

1 pound kale (about 2 bunches), ribs & stems cut away
1 tablespoon olive oil
1 1/2 cups sliced green onions
1 cup frozen (or fresh) corn, thawed, drained
1/2 cup chopped, drained, roasted red peppers
1 garlic clove, minced
2 cups water
1 1/2 cups yellow cornmeal
2 1/2 cups reduced-fat (2%) milk
1 teaspoon salt
Nonstick vegetable oil spray
4 large eggs
1 cup reduced-fat (2% milk; 1/3 less fat) sharp cheddar cheese
1 teaspoon hot pepper sauce

Cook kale in large pot of boiling salted water until tender, about 10 minutes. Drain; cool. Squeeze dry. Finely chop kale. Heat oil in large nonstick skillet over medium-high heat. Add onions, corn, red peppers, and garlic; stir 3 minutes. Mix in 1 1/2 cups kale. Remove from heat. Whisk 2 cups water and cornmeal in bowl to blend. Bring milk and salt to simmer in heavy large saucepan over medium heat. Gradually whisk in cornmeal mixture. Stir until mixture boils and thickens, about 5 minutes. Cool slightly. Preheat oven to 350°F. Spray 13x9x2-inch baking dish with nonstick spray. Whisk eggs in large bowl to blend; gradually whisk in warm cornmeal mixture. Stir in kale mixture, cheese, and hot pepper sauce. Transfer to prepared dish; smooth top. Bake until set and golden, about 35 minutes. Serve warm.
Makes 8 servings.

(from Bon Appétit, Nov. 2001, "Cooking for Health")

EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, FETA AND GARBANZO BEANS

2 large red bell peppers
1/2 cup drained canned garbanzo beans (chickpeas)
1/2 cup brine-cured black olives (such as Kalamata), pitted, halved
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh oregano
1/4 cup balsamic vinegar
2 tablespoons minced garlic
4 teaspoons soy sauce
1/2 cup olive oil
1 1 1/2-pound eggplant
Fresh oregano sprigs
4 6-inch-diameter pita breads, cut into wedges, lightly toasted

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper. Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side. Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.

(from Bon Appétit, September 1997)

CELERY SALAD WITH ROASTED PEPPERS AND MOZZARELLA

1 bunch celery
2 roasted red peppers, cut into strips
4 oz. mozzarella cheese, cut into strips
2 Tbsp. chopped fresh basil
6 Tbsp. extra virgin olive oil
2 Tbsp. freshly squeezed lemon juice
1 small clove garlic, minced (about ½ tsp.)
½ tsp. salt
¼ tsp. freshly ground black pepper
3 eggs, hard-cooked, sliced

Combine the celery, roasted red peppers, mozzarella, and basil in a large bowl. Whisk together the oil, lemon juice, garlic, salt, and pepper in a small bowl. Pour the dressing over the salad; toss to coat. Cover the bowl and chill for at least 2 hours. Toss again before serving. Arrange the egg slices decoratively around the salad. Serves 4-6.

(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER

1 head broccoli
6 oz. sharp Cheddar, coarsely grated (1-1/2 cups)
1 large boiling potato
1 red bell pepper, cut into 1/2-inch pieces
2 Tbs. unsalted butter
2 cloves garlic, finely chopped
1 tsp. ground cumin
2 Tbs. minced fresh thyme
1 tsp. salt 1 large onion, chopped
1/4 tsp. black pepper
2 Tbs. all-purpose flour
1/2 tsp. dry mustard
3/4 cup heavy cream

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, thyme 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. Puree 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 med. heat, stirring occasionally, until heated through, about 2 minutes.

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, & BASIL

4 bell peppers
1 pint cherry tomatoes
1 medium onion
1 c. packed fresh basil leaves
3 garlic cloves, finely chopped
3 Tbs. olive oil
salt and pepper to taste
goat cheese (or your favorite cheese), grated

Preheat oven to 425 degrees and lightly oil a shallow baking pan. Halve peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Quarter tomatoes and chop onion and basil. In a bowl toss chopped garlic, onion, basil, tomatoes, 2 tablespoons oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Top with cheese. Serves 8.

(Contributed by CSA member, Misha Moore)