Author: Angela Smith

Turnips

Turnips (Purple Top, Not Salad)

Angela Smith

Braised Beef with Onion, Carrots, and Turnips // Uses Carrots, Garlic, Onions, Parsley, Turnips

Grilled Turnips with Garlic // Uses Garlic, Parsley, Turnips // Vegetarian

Miso and Honey Glazed Turnips // Uses Turnips // Vegetarian

Roasted Roots with Turmeric Tahini Sauce // Uses Carrots, Parsnips, Rutabagas, Sweet Potatoes, Turnips // Vegetarian

Salt-Roasted Turnips with Goat Cheese and Greens // Uses Turnips // Vegetarian

Cucumbers

Cucumbers (English and Pickling)

Angela Smith

Boozy Watermelon Mint Lemonade // Uses Cucumber, Mint, Watermelon // Vegetarian

Bread and Butter Pickles // Uses Pickling Cucumbers, Sweet Onions // Vegetarian

Fennel Salad // Uses Cucumbers, Dill, Fennel, Onion // Vegetarian

Cousin Deb’s Cucumber Feta Dip // Uses Cucumbers, Dill, Mint, Red Onions // Vegetarian

1 cup (4 oz.) feta cheese, crumbled
2 tablespoons fresh lemon juice
¼ teaspoon freshly ground pepper
1 ½ cup cubed, seeded, peeled cucumber
1 cup finely chopped red onion
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill

  1. Combine feta, lemon juice, and pepper.  Partially mash with a fork.  Add cucumber, onion, mint, and dill.  Serve with pita chips.

Cucumber Lemonade // Uses Cucumbers // Vegetarian

Cucumber Tomatillo Gazpacho // Uses Cilantro, Cucumbers, Garlic, Onions, Parsley, Poblano Peppers, Tomatillos // Vegetarian

Dill Cucumber Salad – Uses Cucumbers, Dill, Garlic // Vegetarian

Easy Homemade Cucumber Pickles // Uses Dill, Pickling Cucumbers // Vegetarian

Easiest Fridge Dill Pickles // Uses Dill, Pickling Cucumbers // Vegetarian

Fresh Garlic Pickles without Dill // Uses Garlic, Pickling Cucumbers // Vegetarian

Green Cabbage Cucumber Salad // Uses Cabbage, Cucumbers, Dill, Scallions (called Green Onions in this recipe) // Vegetarian

How to Pickle Cucumbers in 10 Minutes // Uses Garlic, Pickling Cucumbers // Vegetarian

Hummus with Tomatoes and Cucumbers // Uses Cherry Tomatoes (substitute Heirloom or Slicer Tomatoes), Cucumbers // Vegetarian

Summer Gazpacho // Uses Cucumbers, Garlic, Sweet Peppers, Tomatoes. (Add Cantaloupe or Watermelon to really make this sing.) // Vegetarian

Takeout-Style Sesame Noodles with Cucumbers // Uses Cucumbers, Garlic // Vegetarian

Thai Basil, Cucumber, and Cantaloupe Salad // Uses Cantaloupe, Cucumber, Thai Basil // Vegetarian

Vegan Poke Bowl // Uses Carrots, Cucumbers, Edamame, Red Cabbage // Vegan

Watermelon and Cucumber Salad // Uses Cucumbers, Red Onions, Watermelon // Vegetarian

Watermelon, Cucumber, and Husk Cherry Salad // Uses Cilantro, Cucumber, Ground Cherries (called Husk Cherries in recipe), Jalapenos, Watermelon // Vegetarian

Tomatoes

Tomatoes

Angela Smith

Bolognaise Stuffed Eggplant (scroll down a little for recipe) // Uses Basil, Carrots, Cherry Tomatoes, Eggplant, Garlic, Onions, Tomatoes (substitute fresh for canned)

Corn Okra Creole // Uses Green Peppers, Okra, Sweet Onion, Thyme (substitute fresh for dried), Tomatoes // Vegetarian

Cubanelle and Black Bean Pork Chili // Uses Garlic, Tomatoes, Substitute Italian Frying Peppers for Cubanelle

Easy Spinach Frittata // Uses Cherry Tomatoes, Onions, Spinach // Vegetarian

Fried Green Tomatoes // Uses Green Tomatoes // Vegetarian

Greek Stewed Green Beans and Yellow Squash with Tomatoes // Uses Dill (or Mint or Parsley), Green Beans, Garlic, Onions, Summer Squash (can also use Patty Pan or Zucchini), Tomatoes // Vegetarian

Green Beans with Cherry Tomatoes // Uses Basil, Cherry Tomatoes, Green Beans // Vegetarian

Green Tomato Salsa Verde // Uses Cilantro, Green Tomatoes, Jalapenos, Onion // Vegetarian

Hummus with Tomatoes and Cucumbers // Uses Cherry Tomatoes (substitute Heirloom or Slicer Tomatoes), Cucumbers // Vegetarian

Lamb Chops with Green Tomatoes // Uses Basil, Garlic, Green Tomatoes, Shallots

Okra with Tomatoes // Uses Cherry Tomatoes (substitute Heirloom or Slicer Tomatoes), Garlic, Okra, Onions, Tomatoes // Vegetarian

Quinoa Vegetable Soup // Uses Carrots, Garlic, Kale, Tomatoes (substitute fresh for canned), White Onions, Winter Squash // Vegetarian

Ratatouille // Uses Basil, Eggplant, Garlic, Orange and/or Red Peppers, Summer Squash, Tomatoes, Yellow Onion, Zucchini // Vegetarian

Roasted Cauliflower with Tomatoes with Olives and Garlic Breadcrumbs // Uses Cauliflower, Cherry Tomatoes, Parsley // Vegetarian

Roasted Eggplant and Tomato Orzo Pasta // Uses Basil, Cherry Tomatoes, Eggplant, Garlic, Parsley // Vegetarian

Roasted Eggplant and Tomatoes with Cheese // Uses Basil or Thyme, Eggplant, Tomatoes // Vegetarian

Roasted Poblano and Heirloom Tomato Salsa // Uses Garlic, Heirloom Tomatoes, Onions, Poblano Peppers // Vegetarian

Roasted Tomato and Tomatillo Salsa // Uses Cilantro, Tomatillos, Tomatoes // Vegetarian

Sausage-Stuffed Zucchini Boats // Uses Garlic, Onions, Parsley, Tomatoes, Zucchini (can also use Summer Squash)

Slow Cooker Sweet Potato and Butternut Squash Chili // Uses Butternut Squash (could substitute any other winter squash), Garlic, Leeks; Orange or Red Peppers; Sweet Potatoes, Tomatoes // Vegetarian
Recipe from The Leek & The Carrot

Takes 20 minutes (active time) + 4 hours (in slow cooker)
Serves 8-12

1/4 cup olive oil
1 large leek, white and pale green parts only, roughly chopped
2 garlic cloves, minced
2 cups diced red, orange or yellow pepper
4 cups water
6 cups diced tomatoes (from fresh tomatoes, canned tomatoes or things you froze earlier in the year)
2 cups chopped sweet potatoes
4 cups chopped butternut squash
1 can (15-ounce) spicy chili beans
1 can (15-ounce) black beans, rinsed
1/4 cup brown sugar
1/4 cup chili powder
2 tablespoons Kosher salt
2 tablespoons cumin
1/2 teaspoon cayenne powder
Pinch cinnamon

  1. Add olive oil to crock pot or slow cooker along with leek, garlic and peppers. Turn crock pot up to high and let cook on it’s own with the lid off for 10-15 minutes while you peel and dice your squash and sweet potatoes and get the rest of your ingredients assembled.
  2. Add remaining ingredients to the crock pot. It will be a tight fit even in a standard 8-quart crock pot. Place lid on crock pot and cook for at least four hours on high heat. If you are making it and leaving for the day, eight hours on low heat will work just as well.
  3. Enjoy with cheese, diced raw onion, Greek yogurt and a handful of chives. Store whatever remains in your fridge to eat throughout the weekend/week.

Spicy Roasted Parsnip Soup // Uses Garlic, Onions, Parsnips, Tomatoes // Vegetarian

Stewed Greens with Tomatoes and Mint // Uses Chard or Kale, Dill or Fennel, Garlic, Mint, Tomatoes // Vegetarian

Stuffed Eggplants with Carrots, Peppers, and Tomatoes // Uses Carrots, Eggplant, Garlic, Onions, Red and Green Peppers, Tomatoes // Vegetarian

Summer Gazpacho // Uses Cucumber, Garlic, Sweet Peppers, Tomatoes. Also, add Cantaloupe or Watermelon to really make this sing // Vegetarian

Smoky Sautéed Asian Eggplant // Uses Asian Eggplant, Garlic, Onions, Tomatoes // Vegetarian

Thyme-Roasted Tomatoes // Uses Cherry Tomatoes (can also use Paste Tomatoes or use both together), Garlic, Thyme // Vegetarian

Wine-Braised Eggplant and Tomato Pasta // Uses Cherry Tomatoes, Eggplant, Garlic, Parsley // Vegetarian

Thai Basil

Thai Basil

Angela Smith

Cantaloupe Salad with Thai Basil and Chili // Uses Cantaloupe, Jalapeno Pepper (use Green instead of Red), Thai Basil // Vegetarian

Chicken and Mushroom Sauced Noodle with Thai Basil // Uses Garlic, Thai Basil

Roasted Potimarron Thai Soup // Uses Basil or Thai Basil, Garlic, Potimarron, Onion // Vegan

Stir Fried Chicken with Eggplant and Thai Basil // Uses Eggplant, Garlic, Thai Basil
Recipe by Martha Rose Shulman
Serves 4

Ingredients

  • 1pound eggplant, preferably long Japanese or Chinese eggplants, diced
  • Salt to taste
  • 3 large garlic cloves, peeled, halved, green shoots removed
  • 2 serrano chiles, stemmed and minced
  • 1 tablespoon minced ginger
  • 1 tablespoon fish sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • Freshly ground black pepper to taste
  • 2 tablespoons peanut or vegetable oil
  • ¾pound boneless, skinless free-range chicken breasts, rinsed and dried, cut into small dice or minced
  • 1 cup Thai basil leaves, roughly chopped

Preparation

  1. Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
  2. Place the garlic in a mortar with ¼ teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
  3. Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
  4. Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add ¼ cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

Thai Basil, Cucumber, and Cantaloupe Salad // Uses Cantaloupe, Cucumber, Thai Basil // Vegetarian

Thai Panang Curry with Vegetables // Uses Carrots, Garlic; Green, Orange, and Red Peppers; Thai Basil, Yellow Onion // Vegetarian