PRODUCE	RECIPES
August 11, 2008	Volume 8
Produce: White Corn Pickling Cukes Cucumbers Nantes Carrots Peppers Eggplant Celebrity Red Tomato Tangerine Tomato Cherry Tomatoes Grape Tomatoes Green Boston Lettuce Romaine Lettuce Red & Green Kale Collards Beets Red Cabbage Broccoli Yellow Squash Zucchini Lemon Balm Thyme Oregano Due to the serious lack of sunshine, our ripe full size Tomato numbers are still very small Due to availability not all shares will have the exact same contents.	Cucumber Tapa Ingredients Serves 4 · 2 cucumbers (about 1 pound each), peeled if waxy · 2 tablespoons extra-virgin olive oil · 1 teaspoon sherry vinegar · 2 ounces feta cheese, diced · 1/4 teaspoon salt · Pinch of freshly ground black pepper · 1 tablespoon fresh oregano, leaves, coarsely chopped Directions 1. Slice cucumbers lengthwise, and remove seeds. Cut 1 cucumber half into 1/4-inch dice, and transfer to a small bowl. Add olive oil, vinegar, feta cheese, salt, and pepper, and toss well to combine. Add oregano, and toss again. 2. Use a vegetable peeler to remove one or two long strips of peel (if cucumbers are already peeled, remove a strip of flesh) from the underside of each cucumber half so they will sit without tipping. Divide cucumber-and-feta mixture among them. 3. Slice cucumbers on a slight diagonal into 1 1/2-inch sections, and serve immediately. Bruschetta with Tomatoes, Cucumbers, and Basil Ingredients Makes 15 to 20 · 3 large, ripe tomatoes, seeded and chopped · 1/2 large red onion, cut into 1/4-inch dice · 1 cucumber, peeled, seeded, and cut into 1/4-inch dice · 1 cup fresh basil leaves, shredded · Coarse salt and freshly ground pepper · 1/4 cup extra-virgin olive oil, plus more for brushing · 1 tablespoon red-wine vinegar · 1 baguette · 2 to 3 peeled garlic cloves, for rubbing Directions 1. In a large bowl, combine tomatoes, onion, cucumber, and basil; season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour but no longer than 3 hours. 2. Heat broiler or grill pan. Cut bread diagonally into 1/2-inch-thick slices. Brush both sides of each slice lightly with olive oil; grill or broil on both sides until toasted. 3. Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving. Lamb and Cucumber Wraps Ingredients Makes 4 · 1/2 cup plain low-fat yogurt · 2 tablespoons chopped black olives · 1 teaspoon minced garlic · 1/2 teaspoon dried oregano · 1/4 teaspoon salt · 1/8 teaspoon pepper · 4 soft lavash (Middle-Eastern flatbread) · Roast Leg of Lamb, thinly sliced · Cucumber, thinly sliced · Red onion, thinly sliced Directions 1. In a small bowl, combine yogurt, olives, garlic, oregano, salt, and pepper. 2. Thinly spread some of the yogurt mixture over the lavash; then layer half of each lavash with lamb, cucumber, and red onion slices. Spoon remaining yogurt sauce over filling; fold each lavash to enclose. Balancing Facial Mask 1 small avocado, mashed (about 2/3 cup) 1/2 small cucumber, finely grated (about 1/3 cup) 1 teaspoon fresh lemon juice 3 tablespoons green clay powder (sold at natural-foods stores) Combine all ingredients in a small bowl, using a fork to blend. Cover and chill in the refrigerator for at least 30 minutes. Apply a thick layer of the mixture to clean, dry skin on your face and neck, avoiding the eye and lip areas. Keep fairly still for 10 to 15 minutes, allowing the mask to dry in place. Wipe skin clean with a damp cloth; splash with cool water, and pat dry. Carrot and Cucumber Refrigerator Pickles Ingredients Makes 1 quart · 2 cucumbers, ends trimmed, cut into 1/8-inch-thick rounds · 4 carrots, peeled and cut into 1/8-inch-thick pieces · 1/2 cup sugar · 1 cup white-wine vinegar · 1/2 cup water · 1 1/2 teaspoons salt · 1/2 teaspoon mustard seeds · 1/2 teaspoon celery seeds · 1/2 teaspoon whole black peppercorns Directions 1. In a large glass jar or bowl, arrange alternating layers of cucumbers and carrots. In a small saucepan, combine sugar, vinegar, the water, salt, mustard seeds, celery seeds, and peppercorns. Bring mixture to a boil over medium-high heat; cook, stirring constantly, just until sugar dissolves. 2. Remove from heat; pour mixture over vegetables, and let cool completely. Cover tightly, and refrigerate at least 24 hours before serving. Pickled vegetables can be stored in refrigerator up to 1 week. Cucumber Ranch Dressing Ingredients Makes 2 1/4 cups · 1 medium cucumber, peeled, halved lengthwise, seeded, and grated on the large holes of a box grater · 1 tablespoon shallot, finely chopped · 3/4 cup sour cream · 1/4 cup low-fat buttermilk · 1/4 cup mayonnaise · 3 1/2 tablespoons (about 1 lemon) fresh lemon juice · 1 1/4 teaspoons coarse salt · Pinch of cayenne pepper · 3 tablespoons fresh flat-leaf parsley, finely chopped · 3 tablespoons fresh chives, finely chopped Directions 1. Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl. Season with additional salt and cayenne, if desired. Dressing can be refrigerated in an airtight container for up to 3 days. Cherry Tomato Confit Ingredients Makes 2 1/2 cups · 1 1/2 pounds (3 half-pint baskets) cherry tomatoes, stems removed · 1 cup olive oil · 3 fresh rosemary sprigs (about 3 inches each) · 6 fresh thyme sprigs · 6 garlic cloves, peeled · Coarse salt and freshly ground pepper · 2 teaspoons red-wine vinegar · 1 teaspoon chopped fresh thyme Directions 1. Preheat the oven to 225 degrees. Place the tomatoes in a baking dish large enough to hold them in a single layer. Pour the oil over the tomatoes, and add the herb sprigs and garlic cloves. Season generously with salt and pepper. Bake, uncovered, until the tomatoes are swollen and the skins are wrinkled, about 3 hours. 2. Remove the tomatoes from the oven, and allow to cool. Transfer to a small bowl. For the best flavor, cover, and refrigerate overnight. Bring to room temperature before you are ready to serve. 3. Before serving, pour the tomatoes into a sieve set over a bowl, reserving both the tomatoes and the oil. Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves. Add the vinegar, chopped thyme, and 1 tablespoon of the reserved oil. Stir gently, being careful not to break up the tomatoes. Season with salt and pepper. Bacon, Lettuce, and Tomato Salad Ingredients Serves 12 · 24 strips (cut 1/4 inch thick) bacon, (1 pound) · 2 1/2 bunches lettuce, such as romaine, Bibb, or green oakleaf · 1 cup Avocado Dressing · 2 pounds tomatoes, preferably red and yellow · 1 pint cherry tomatoes · Salt and freshly ground black pepper Directions 1. Heat oven to 350 degrees. Arrange bacon strips on a wire rack set over a baking pan. Place pan in oven until bacon is golden brown and crisp, about 40 minutes. Remove from oven, being careful of the bacon fat that has collected under the rack, and set aside. 2. Arrange lettuce in the bottom of a salad bowl; drizzle with half the avocado dressing. Cut tomatoes into 1/4-inch-thick slices; cut cherry tomatoes, depending on size, in half. Arrange tomato slices over lettuce; scatter cherry tomatoes over tomato slices. 3. Arrange whole bacon strips over tomatoes. Drizzle with remaining avocado dressing, season with salt and pepper to taste, and serve immediately. Winter Salad with Roasted Cherry Tomatoes Ingredients Serves 6 · 10 ounces (about 1 pint) cherry tomatoes (or substitute grape tomatoes) · 6 tablespoons extra-virgin olive oil · 3 tablespoons balsamic vinegar · Coarse salt and freshly ground pepper · 1 stem fresh rosemary · 9 cups torn mixed red lettuce, such as red leaf, lola rossa, red Boston, and red oak · 2 heads Belgian endive, cut lengthwise into very thin strips · 1/2 cup walnuts, toasted · Shaved Pecorino Romano cheese, for serving Directions 1. Preheat oven to 350 degrees. Place tomatoes on a rimmed baking sheet. Add 2 tablespoons oil, 1 tablespoon vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the rosemary, and toss. Roast until tomatoes are soft and beginning to collapse, 20 to 25 minutes. Transfer all but 4 tomatoes to a small bowl. With the back of a spoon, gently crush remaining 4 tomatoes on baking sheet. Separate skins from pulp, and discard skins and rosemary. 2. Scrape tomato pulp and liquid into a bowl. Add remaining 2 tablespoons vinegar. Add remaining 1/4 cup oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper. 3. Combine lettuce, endive, and walnuts in a large bowl. Toss with 1/4 cup of the tomato vinaigrette. Top with reserved tomatoes and cheese. Drizzle with remaining dressing. Serve immediately. Healthy Tomato Sauce Ingredients Makes about 2 cups · 2 tablespoons olive oil · 1/2 medium red onion, minced · 4 cloves garlic, minced · 14 ounces diced tomatoes · 3 tablespoons dry red wine · 1 ½ teaspoon fresh oregano, chopped · 1 ½ teaspoon fresh basil, chopped · Coarse salt, to taste Directions 1. In a medium skillet, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until softened, about 7 minutes. 2. Stir in tomatoes and juice, wine, oregano, and basil. Simmer 8 minutes or until lightly thickened. Season with salt to taste. Slow-Cooked Yellow Squash Ingredients Serves 4 · 2 tablespoons olive oil · 1 medium onion, halved and thinly sliced · 4 yellow squashes (8 ounces each), thinly sliced · Coarse salt and ground pepper Directions 1. In a large pot, heat oil over medium-low. Add onion, squashes, and 2 tablespoons water. Season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until soft, 30 to 35 minutes. Stuffed Tex-Mex Yellow Squash Ingredients Serves 4 · 4 yellow squashes (8 ounces each) · Coarse salt and ground pepper · 2 tablespoons olive oil · 1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice · 2 scallions, thinly sliced, white and green parts separated · 1 garlic clove, minced · 2 tablespoons tomato paste · 1 teaspoon mild chili powder · 1/2 pound ground beef chuck · 1 cup corn kernels off the cob · 1/4 cup plus 2 tablespoons grated Parmesan cheese Directions 1. Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside. 2. In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper. 3. Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens. Summer Squash Tart with Olives Ingredients Serves 4 · 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 Directions 1. 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. 2. 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. 3. 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. Pickled Beets Ingredients Makes 2 quarts · 5 medium red beets and 5 golden beets, stems trimmed (2 pounds total with greens) · 2 teaspoons coriander seeds · 1 1/2 teaspoons yellow mustard seeds · 3/4 teaspoon dill seed · 1 teaspoon whole allspice · 1/2 teaspoon fenugreek seeds · 1/4 teaspoon whole cloves · 1/4 teaspoon crushed red pepper flakes · 4 or 5 fresh bay leaves (or 6 dried) · 1 1/4 cups white wine vinegar · 1 1/4 cups dry white wine · 1/4 cup plus 2 tablespoons sugar · 1 tablespoon plus 1 teaspoon coarse salt Directions 1. Put red beets in a medium saucepan; cover with water. Repeat with golden beets in another medium saucepan. Cover each, and bring to a boil. Reduce heat to medium-low. Simmer until beets are tender, about 30 minutes. Keeping beets separate, drain, and let stand until cool enough to handle. Peel beets; cut into 1/4-inch-thick rounds. Transfer to separate nonreactive containers. 2. Stir together the spices in a small bowl. Sprinkle beets with the spice mixture and the bay leaves, dividing evenly. 3. Stir together vinegar, wine, 1 1/4 cups water, the sugar, and the salt in a medium saucepan. Bring to a boil. Immediately pour brine over beets, dividing evenly. Let cool completely. Cover each container, and refrigerate 7 to 10 hours. Serve cold or at room temperature. Pickled beets can be refrigerated, covered, up to 3 weeks. Transfer to smaller containers to store, if desired. Boiled Beets with Sauteed Beet Greens Ingredients Serves 6 · 1/2 teaspoon salt, plus more to taste · 3 pounds medium beets, greens removed and washed · 1 tablespoon olive oil, plus more for drizzling · 1 clove garlic, thinly sliced · Freshly ground black pepper Directions 1. Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt, and add beets; boil until beets are fork-tender, about 45 minutes. Drain, let cool, and rub off skins under cold water. 2. Heat olive oil in a large skillet over medium heat. Add garlic, and cook until just golden, about 3 minutes. Add beet greens, and season with salt and pepper. Cook, tossing greens until wilted. Remove skillet from heat. Serve warm greens with whole boiled beets. Drizzle with additional olive oil, if desired. Roasted Beets and Potatoes Ingredients Serves 8 · 4 1/2 pounds red and yellow beets, scrubbed · 4 pounds medium potatoes, peeled and halved crosswise · Coarse salt and freshly ground black pepper · 2 cloves garlic, unpeeled · Small bunches fresh thyme · 3 tablespoons balsamic vinegar · 3 tablespoons olive oil Directions 1. Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes. 2. Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately. 3. Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine. 4. Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately. Stuffed Peppers Ingredients Serves 6 1/4 cup pine nuts 4 small tomatoes, cored, seeded, and sliced 1/2 inch thick Coarse salt and freshly ground pepper 3/4 cup raisins 1/2 cup freshly squeezed orange juice (from about 2 oranges) 6 medium bell peppers plus 1 pepper, cored, seeded and finely chopped 2 cups water 1 cup white rice 4 tablespoons unsalted butter 1 small white onion, finely chopped 2 medium shallots, finely chopped 3 sprigs fresh thyme, leaves removed and stems reserved 1/4 cup coarsely chopped fresh basil leaves 2 tablespoons coarsely chopped fresh chervil plus 3 sprigs Directions Preheat oven to 350 degrees. Spread pine nuts in single layer on a small baking sheet. Bake until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure nuts toast evenly. Line a baking pan that's just large enough to hold the peppers with the tomato slices. Season with salt and pepper. Combine raisins and orange juice in a small bowl. Let stand until raisins are plumped, about 15 minutes. Using a sharp knife, cut around the stems of six of the peppers. Core and seed the peppers, reserving the stems. Set aside. Bring 2 cups water to a boil in a small saucepan. Add the rice, and simmer, covered, until rice is just a little undercooked, about 15 minutes. Melt the butter in a medium saucepan over medium heat. Add the onion and shallots, and cook until translucent, about 4 minutes. Season with salt and pepper. Stir in the finely chopped pepper and the plumped raisins. Cook for 2 minutes, stirring occasionally. Add the thyme leaves, basil, chervil, and pine nuts, stirring to combine. Stir in the cooked rice. Fill each pepper with one sixth of the rice mixture. Place reserved pepper stems on top of each pepper. Top the tomatoes with the reserved thyme stems. Fit the peppers into the baking dish, and place the chervil sprigs between them. Cover with parchment paper-lined aluminum foil, and bake for 50 minutes. Uncover, and continue to bake until peppers are tender and rice is heated through, about 10 minutes. Steamed Chicken with Roasted Peppers and Prosciutto Ingredients Serves 4 2 red bell peppers 4 boneless, skinless chicken breast halves 1 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 2 ounces thinly sliced prosciutto or other ham 4 ounces fresh mozzarella, thinly sliced 1 teaspoon melted unsalted butter Directions Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer the peppers to a large bowl, and cover immediately with plastic wrap. Let the peppers sweat until they are cool enough to handle, about 15 minutes. Transfer the peppers to a work surface. Peel off the blackened skin, and discard. Cut each pepper in half. Set the four halves aside. Meanwhile, preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Place each chicken breast between two layers of waxed paper, and pound with a meat pounder until 3/8 inch thick. Lay each breast, smooth side down, on a work surface, and season with half the salt and pepper. Divide the prosciutto, and place over each breast. Place a roasted pepper half on top of the prosciutto, and top each with sliced mozzarella. Roll up each breast, and place seam side down, on one half of each parchment heart near the crease. Brush with butter, and season with remaining salt and pepper. Fold the other half of the parchment over the chicken. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal. Place the packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake for 30 minutes or until fully puffed. Remove from the oven, and open the packet carefully. Transfer the breasts to a plate, and then spoon the cooking liquid over. Linguine with Turkey Sausage and Peppers Ingredients Serves 6 1 pound linguine 1 pound turkey sausage, casings removed 6 cloves garlic, thinly sliced 4 bell peppers, thinly sliced 4 tablespoons butter 4 tablespoons arugula, torn Coarse salt and ground pepper, for seasoning Directions Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot. Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes. Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine. Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve. Corn Dip with Tomatoes and Basil Ingredients Serves 4; makes about 1 3/4 cups 1 3/4 cups fresh corn kernels (from 2 ears) or frozen kernels 1/3 cup 2 percent milk 1/3 cup silken tofu 1 tablespoon fresh lime juice 1/4 teaspoon coarse salt Freshly ground pepper 8 cherry tomatoes, quartered, or 2 medium tomatoes, coarsely chopped 1/3 cup fresh basil leaves, thinly sliced 3 cups baked white-corn chips (6 ounces) Directions Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely. Puree 2/3 cup corn mixture, the tofu, lime juice, and salt in a food processor; season with pepper. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes, and basil. Serve with chips. Dip can be refrigerated in an airtight container up to 1 day. Barley Risotto with Corn and Basil Ingredients Serves 4 2 cans reduced-sodium chicken broth, (14.5 ounces each) 2 tablespoon olive oil 1 medium onion, finely chopped Coarse salt and ground pepper 1 cup pearl barley 1/2 cup dry white wine 1 package frozen corn kernels, (10 ounces) 2 cups packed fresh basil leaves, torn into small pieces 1/2 cup grated (about 2 ounces) Parmesan cheese, plus more for serving Directions In a medium saucepan, bring broth and 4 cups water just to a simmer. Meanwhile, heat oil in a large saucepan over medium heat. Add onion, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add barley; cook, stirring constantly, 1 minute. Then add wine; cook, stirring, until evaporated, about 1 minute. Add 2 cups hot broth mixture; simmer, stirring occasionally, until almost absorbed, 10 to 12 minutes. Continue adding broth mixture in this manner until barley is tender and mixture is creamy, 40 to 50 minutes (you may not have to use all the broth). Add corn; cook just to heat through, 4 to 5 minutes. Stir in basil and Parmesan; season with salt and pepper. Serve immediately, with extra cheese. Corn Relish Ingredients Makes about 8 cups 2 1/2 cups apple-cider, or distilled white vinegar 1 1/4 cups sugar 4 teaspoons coarse salt 1 1/2 teaspoons mustard seed 1 teaspoon fresh thyme leaves 1/2 teaspoon celery seed 1/2 teaspoon crushed red-pepper flakes 2 to 3 bay leaves, (optional) 8 to 10 black peppercorns, (optional) 1 to 2 pieces whole allspice, (optional) Kernels from 10 ears corn, (about 8 Cups) 2 small red bell peppers, stemmed, seeded and cut into 1/4-inch dice 2 small white onions, thinly sliced Directions In a medium saucepan, combine vinegar, sugar, salt, mustard seed, thyme, celery seed, and red pepper flakes, bay leaves, black peppercorns, and allspice. Bring to a boil. Add corn, bell peppers, and onions. Return to a boil, stirring occasionally. Cook just until color of corn brightens, 1 to 3 minutes. Ladle into clean jars. Cover, and refrigerate until cold. Will keep, refrigerated, for up to 1 month. Vegetarian Eggplant Rolls with Savory Tomato Sauce and Fresh Ricotta Cheese Ingredients Serves 4 2 tablespoons olive oil 2 tablespoons red-wine vinegar 1 large eggplant, cut lengthwise into 1/4-inch slices Coarse salt and freshly ground black pepper 12 ounces fresh whole-milk ricotta cheese (about 1 1/2 cups) 2/3 cup freshly grated Parmesan cheese, plus extra for sprinkling 8 basil leaves, thinly sliced Savory Tomato Sauce Directions Preheat oven to 375 degrees. Preheat a grill pan over medium-high heat. Stir olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper. Grill eggplant slices, turning once, until tender and golden brown, 3 to 4 minutes per side. Transfer eggplant slices to a rimmed baking sheet with the short ends facing you. In a medium bowl, stir together ricotta, Parmesan, and half of the basil; season with salt and pepper. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant and 1 inch from the bottom edge, leaving a 1/4-inch border on each side. Roll each slice away from you and arrange rolls, seam side down, on the baking sheet. Spoon tomato sauce over rolls and place them in the oven until warmed through, about 15 minutes. Sprinkle with Parmesan and remaining basil; serve immediately. Raw Kale Salad with Gouda, Pear, and Walnuts Ingredients Serves 4 1/2 cup walnuts, coarsely chopped 1 tablespoon sherry vinegar 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 1 bunch Russian kale (about 1 1/4 pounds), tough stems removed and leaves torn into bite-size pieces 2 1/2 ounces goat's milk gouda, cut into 1/2-by-1/4-inch pieces 6 chives cut into 1-inch lengths 1 Anjou pear, halved, cored, and very thinly sliced crosswise Directions Preheat oven to 350 degrees. Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8 to 10 minutes. In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add in kale, cheese, chives, walnuts, and pear. Toss to combine. Sweet Potato with Kale and Ricotta Ingredients Serves 4 4 medium sweet potatoes (8 to 10 ounces each), pricked all over with a fork 2 tablespoons olive oil 2 garlic cloves, thinly sliced crosswise 1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves torn into large pieces and washed with water left clinging Coarse salt and ground pepper 1 to 2 tablespoons balsamic vinegar 1/2 teaspoon red-pepper flakes 1 cup part-skim ricotta cheese Directions Preheat oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1 tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45 minutes to 1 hour. Meanwhile, in a large skillet, heat remaining oil over medium-high. Add garlic; cook until golden, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain. Add as much kale as will fit in the skillet; season with salt and pepper. Continue to add kale as the leaves cook down. Cook, tossing frequently until tender, 3 to 5 minutes. Stir in vinegar and red-pepper flakes. Open each potato; add salt and pepper. Top with ricotta, kale, and garlic. Brown-Sugar-Spiced Red Cabbage Ingredients Serves 10 to 12 1/4 cup bacon drippings or unsalted butter 1 head red cabbage, very thinly sliced 1 red onion, halved lengthwise and thinly sliced 1/2 cup cider vinegar 1/2 cup port 1/4 cup packed light-brown sugar 1/2 cinnamon stick 1 fresh bay leaf Coarse salt and freshly ground pepper Directions 1. Heat drippings in a large stockpot over medium heat. Add cabbage and onion; cook, stirring occasionally, until tender, about 10 minutes. 2. Add vinegar, port, sugar, cinnamon, and bay leaf; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until cabbage is soft, about 1 hour. Season with salt and pepper.