How to make Roasted Artichokes

How to make Roasted Artichokes by Nibbledish.com
If you like artichokes, you'll love these. Cut off the stem,
and the tops of each artichoke (you want to see the
choke in the center). Spread the leaves a bit, and drizzle
the innards with the EVOO, lemon, and salt. Place a
clove of garlic inside the center of each artichoke.
Wrap in 2 sheets of foil, tightly, with the gathering at the
top. Place in a baking dish and bake for 1 hr and 20 mins
on 425 degrees. To eat: Pull each leaf off, and kind of
"scrape" the meat off with your teeth. Tasty!
Artichokes are absolutely delicious and fun to eat, even for kids, since they are finger food. For
a video on how to trim and prepare them for cooking, see:
http://www.oceanmist.com/html/press/video/prepare_artichokes_video.aspx
For pictures and tips on How to Cook and Eat an Artichoke, see Simply Recipes:
http://simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/
ROASTED Artichokes: http://www.youtube.com/watch?v=8lHOMydrcCQ
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Simply Delicious Artichokes to do with Kids by Emeril Lagasse
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4 artichokes
1/4 cup plus 1 teaspoon salt
1 lemon, halved, plus 2 tablespoons lemon juice
12 tablespoons (1 1/2 sticks) unsalted butter
In a large pot, bring 3 quarts of water and 1/4 cup of the salt to a boil.
Place the artichokes on a cutting board. With a sharp chef's knife, trim the stem ends off until
the bottom is flat. This way, the artichokes can sit upright. Cut the top third from each artichoke
and discard.
With kitchen scissors, cut the pointed tip from each of the remaining outer leaves. Discard.
Rub the cut areas with the lemon halves. Squeeze any remaining juice from the lemon halves
and add the juice to the boiling water along with the juiced lemon halves themselves.
Using a slotted spoon or skimmer, carefully add the artichokes to the boiling water. Top with a
heavy pot lid or heat-proof baking dish that will fit inside the pot, so that the weight will keep
the artichokes submerged in the water. This is a bit tricky. Be sure to have an adult help with
this.
Lower the heat and cook at a slow boil until the artichokes are tender, about 20 to 30 minutes.
With oven mitts or pot holders, carefully remove the lid or weighted dish from the top of the
artichokes.
With a slotted spoon or skimmer, and with a small bowl or dish held underneath to catch the
hot water, carefully transfer the artichokes to a colander set in a sink. With tongs, turn each
artichoke upside down and place in the colander. Let drain, inverted, until cool enough to
handle.
To make the lemon-butter sauce, melt the butter over medium heat in a small saucepan. Add
the remaining 2 tablespoons of lemon juice and the remaining teaspoon of salt, and stir to
combine. Remove the lemon-butter sauce from the heat and transfer to small dipping bowls to
serve with the artichokes. Serve the artichokes either warm or cold.
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PARSLEY, GARLIC AND PARMIGIANO-STUFFED ARTICHOKES by WearenEverfull.com adapted
from Mario Batali recipe
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2 artichokes (the bigger the better)
1 lemon
5-6 cloves of garlic, finely chopped
1/2 bunch of parsley, finely chopped
3/4 cup of parmigiano reggiano
about 1/2 cup extra virgin olive oil
salt & pepper
dash of peperoncino (optional)
Boil some water. Remove the outer layers of the artichoke. Trim the rest of the artichoke
leaves but cutting off the sharp edges with a knife. When water comes to a boil, slice your
lemon in half and squeeze the lemon Artichoke w/ Choke vs. One w/ Choke Removed juice into
the water along with the lemon halves. Place your whole artichokes in the water and boil for 20
minutes.
After it’s done boiling, remove from water, drain and allow to cool a bit. Preheat your oven to
375 degrees.
Prep your garlic, parsley and cheese (along with the optional peperoncino) and mix in a bowl
with the olive oil and some salt and pepper. These dry ingredients will be moistened with extra
olive oil on top to drizzle the chokes with during cooking.
Cut your cooled artichokes in half and with a paring knife, or other small knife, cut out the hairy
and sharp ‘choke’ from both halves. Look at pictures at left of the artichoke with and without
the choke.
Put artichokes in a baking dish and “stuff” your artichokes in between the leaves with the
garlic/parsley/cheese mixture and make sure to spoon some in the well of the sliced artichoke.
Add any reserved olive oil that’s left to the pan.
Bake in the oven for 45 minutes until the artichoke is soft in the middle with browned edges.
Spoon on some of the extra olive oil from the bottom of your baking pan onto your cooked
artichokes.
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Stuffed Artichokes by Emeril Lagassee
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3 artichokes
1 lemon, thinly sliced
1 teaspoons crab boil
1 bay leaves
1 tablespoons butter
1/4 cup finely diced onion
1/2 teaspoon chopped garlic
1/2 teaspoon chopped oregano leaves
3/4 cups Italian style bread crumbs
1/2 teaspoon lemon zest
1/4 cup grated Parmesan, plus more for garnish
1/8 cup olive oil plus 1 tablespoons, divided
Salt and pepper
Bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F.
Cut the stems from the artichokes to leave a neat, flat base. Lay each artichoke on its side, and
cut away the upper third with a sharp knife. With kitchen shears, remove the prickly leaf tips
from each remaining leaf. Rub the cut sides and bottom with a lemon slice, squeezing lemon
juice onto the cut areas and set aside.
Place the prepared artichokes, lemon slices, crab boil and bay leaves in the boiling water and
simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and
an outer leaf pulls out easily, about 25 minutes.
Heat the butter in a small skillet over medium heat. Add the onions and cook until softened,
about 4 minutes.
To the onion pan, add the garlic and oregano and continue to cook for 30 seconds.
Remove from the heat and stir in the bread crumbs, lemon zest, Parmesan, and 1/4 cup of the
olive oil. Mix well and adjust seasonings with salt and freshly ground black pepper.
Drain the artichokes upside down in a colander.
When the artichokes are cool enough to handle, press the leaves gently back so that the
artichoke opens to reveal the inner choke and prickly leaves. Pull out the cone of undeveloped
white leaves and gently scrape out the choke with a spoon so as not to damage the heart.
Gently pull the leaves outward from the center until the leaves open slightly.
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Fill the artichoke cavities with bread stuffing, and pack a little bit into the space between the
leaves. Place the artichokes in an earthenware baking dish and drizzle the tops with the
remaining 2 tablespoons of olive oil.
Pour 1/2 cup of water into the bottom of the dish and place in oven. Bake until the artichokes
are golden brown and the bread crumbs develop a nice crust, about 10 to 15 minutes.
Transfer to a serving plate, drizzle with some olive oil and sprinkle some grated Parmesan.
Serve with additional lemon wedges.
COUSCOUS-STUFFED ARTICHOKES Courtesy California
Artichoke Advisory Board
4 large California artichokes
1½ cups chicken broth
1 teaspoon curry powder
¾ teaspoon ground cumin
½ teaspoon garlic salt
1 cup instant couscous
¼ cup currants
½ cup sliced green onion
½ cup toasted slivered almonds, chopped
½ teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
Plain lowfat yogurt, optional
Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes
upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches
boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with
fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain.
Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill
as desired.
In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a
boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff
couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and
vegetable oil; stir into couscous.
Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone.
With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with
couscous mixture. Serve with plain yogurt if desired. COOK'S TIP: Fresh cooked and chilled
artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they
will keep up to a week.
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Roasted Artichokes with Chili Aioli by WanderingChopsticks.blogspot.com
For roasted artichokes, you'll need:
Artichokes
1/2 lemon, juiced
A few drizzles of olive oil
A few dashes of salt
A few cranks of freshly ground black pepper
For chili aioli, you'll need:
1/2 lemon, juiced
1 clove garlic
1 dried chili pod
1/4 tsp salt, or more to taste2 tblsp mayonnaise
1/4 tsp anchovy paste, or more to taste
There are many methods of preparing artichokes. The one I use is to cut the stem so about an
inch remains, trim outer leaves that are dried out by plucking them off, cut about an inch or so
at the top where it's thorny, cut in half, then scoop out the fuzzy "choke" in the center.
Immediately immerse it in very salty water, or water with lemon juice added, to keep the
artichoke from turning brown. As you can see, it's already turning brown just from the
trimming. The artichoke will release a lot of brown mucous, sort of like what eggplant does, so
you'll want to get rid of it by soaking anyway.
When all the artichokes have been prepared, give it a quick rinse, and steam or boil for about
half an hour or until tender. Then place the tender artichokes on an oven-safe dish. Drizzle
olive oil, a few cranks of freshly ground black pepper, a few dashes of salt, and the juice of half
a lemon or lime. Put in the oven at 400 degrees for about 15 minutes or so, or until the leaves
start to char.
While the artichokes are baking, prepare the chili aioli. Aioli is simply garlic mayonnaise. You
can try making your own with raw egg, garlic, and olive oil. It's a bit laborious to do it with a
mortar and pestle, and the food processor method doesn't achieve as desirable a result. I've
found it simpler to add the ingredients to mayonnaise.
So with a mortar and pestle, grind 1 clove of garlic, 1 dried chili pod, and 1/4 tsp salt until a
paste is formed. Add a few squirts of anchovy paste about 1/4 tsp, the juice of the other half of
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the lemon, and a few tablespoons of mayonnaise. Mix thoroughly and adjust seasonings if
necessary.
To eat, simply pluck one of the outer leaves and dip into the aioli, scrapping your teeth to get
the meaty part of the artichoke leaf. When the leaves are gone, dunk the artichoke heart into
the aioli as well. I even eat the stems. Actually, I eat all of the tender leaves in the middle as
well.
Spinach & Brie Crepes with Artichoke Cream Sauce by Emeril Lagasse
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2 tablespoons olive oil
2 teaspoons minced garlic
2 (10-ounce) bags fresh spinach, well washed, tough stems removed
Salt and freshly ground white pepper
12 Basic Crepes, recipe follows
3/4 pound brie, cut into 1/4-inch slices
1 recipe Artichoke Cream Sauce, warm, recipe follows
Butter, for greasing baking dish
Chopped fresh soft herbs, such as parsley, chives, and tarragon, for garnish
Essence, for garnish, recipe follows
In a large skillet, heat the olive oil. Add the garlic and spinach and stir gently to combine. Cover
the skillet and cook, stirring occasionally, until the spinach is wilted, 1 to 2 minutes. Season with
salt and freshly ground white pepper to taste. Remove from the heat and tilt the pan to remove
any excess liquid, pressing gently on the spinach with the back of a spoon or a spatula to help
release any excess moisture.
Preheat the oven to 400 degrees F.
Arrange the crepes on a clean work surface. Divide the wilted spinach evenly among the crepes,
then divide the brie evenly on top of the spinach. Spoon over 1 tablespoon of the sauce. Roll
each crepe up to form a cylinder shape. Transfer the crepes to a buttered baking dish just large
enough to hold the crepes in 1 layer, top with the rest of the sauce and more brie. Bake until
crepes and spinach are heated through and cheese is melted, about 10 minutes. Garnish with
herbs and Essence.
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Basic Crepes:
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1 cup all-purpose flour
3 large eggs, beaten
1 1/2 cups whole milk
1/4 teaspoon salt
4 tablespoons melted unsalted butter
Whisk together the flour, eggs, milk, salt, and 3 tablespoons of the butter to form a smooth,
thin batter. Refrigerate for at least 30 minutes before proceeding.
Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light
coating of the remaining butter. Ladle about 2 ounces of crepe batter into the pan, tilting the
skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top
begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the
second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover
loosely with waxed paper to keep warm. Repeat with remaining batter.
Artichoke cream sauce:
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2 boiled artichokes
1 tablespoon olive or vegetable oil
1/4 cup chopped yellow onions
1/4 cup chopped parsnips
1/4 cup chopped celery
1/4 cup chopped leeks (white part only)
1 teaspoon chopped garlic
1 cup white wine
2 cups heavy cream
3/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Remove the large outer leaves from the artichokes and discard the spiky inner leaves. Scrape
the hairy choke from the hearts and discard. Dice the hearts and set aside.
Heat the oil in a medium, heavy pot over medium-high heat. Add the onions, parsnips, celery
and leeks, and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the wine, and cook, stirring, until the wine is almost all evaporated, about 3 minutes. Add
the cream, artichokes, salt, and pepper, and simmer for 5 minutes.
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Collard Green and Artichoke Dip by The Neelys
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4 tablespoons butter
2 cloves garlic, chopped
1 shallot, chopped
1/4 cup all-purpose flour
1 pint heavy whipping cream
2/3 cup freshly grated Parmesan
1/2 cup shredded Cheddar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
Dash hot sauce
Dash Worcestershire sauce
2 (10-ounce) boxes collard greens, thawed and drained
1 (14-ounce) jar artichoke hearts, drained and coarsely chopped
Preheat oven to 425 degrees F.
Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until
tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde
color. Slowly whisk in the cream and turn up heat until it thickens.
Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice,
hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.
Add mixture to a casserole dish. Bake for 15 minutes until golden brown.
Garlic Greens by HawaiiHealthGuide.com
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1 1/2 to 2 pounds collard greens or turnip greens, boiled or
steamed until tender
3 to 4 tablespoons vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Drain greens well. In a large skillet or Dutch oven over medium heat,
cook garlic in the vegetable oil until it just begins to brown. Add the
drained greens; season to taste with salt and pepper then add a few
dashes of your favorite hot sauce.
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Smothered Beans with Leeks and Collard Greens by CookingLight
 1 cup dried Great Northern beans
 1/4 cup dried pinto beans
 1 quart water
 2 tablespoons olive oil
 2 cups thinly sliced leeks (about 2 large)
 1 tablespoon chopped fresh or 1
teaspoon dried oregano
 1 1/2 teaspoons sea salt, divided
 3 garlic cloves, thinly sliced
 1 pound collard greens, chopped
 1/2 teaspoon freshly ground black pepper
 1 (14.5-ounce) can no-salt-added whole
tomatoes, undrained and chopped
Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans;
cover and let stand 8 hours. Drain beans. Add 1 quart water and return beans to pan. Bring to a
boil over medium heat. Reduce heat, and simmer, partially covered, for 30 minutes. Cool. Drain
beans in a colander over a bowl, reserving cooking liquid; set beans aside. Add enough water to
cooking liquid to equal 3 cups; set aside.
Heat the oil in a Dutch oven over medium-high heat. Add leeks, oregano, 1 teaspoon salt, and
garlic; sauté 5 minutes or until leeks are tender. Reduce heat to low; cover and cook 10
minutes, stirring occasionally. Transfer leek mixture to a large bowl; add greens. Toss well to
combine.
Place half of greens mixture in bottom of Dutch oven; top with beans. Spread remaining greens
mixture over beans. Sprinkle with 1/2 teaspoon salt and pepper. Pour reserved liquid over
greens. Cover and simmer over medium heat 1 hour or until beans are tender, stirring once.
Uncover and stir in tomatoes; simmer 10 minutes.
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Portuguese Green Soup by FrugalYankee.com
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2 tablespoons olive oil
1 medium leek, chopped
3 cloves garlic, minced
1 bunch collard greens, leaves thinly sliced (TIP: Roll the leaves then slice.)
1 lb fully cooked spicy sausage (such as linguiça, andouille, or hot links), cut into 1/2inch-thick rounds
5 3/4 cups chicken broth
1 3/4 pounds potatoes, diced. (I leave the skins on for extra nutrition. Some folks peel
them.)
1/2 teaspoon dried crushed red pepper
Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is
soft and golden, about 5 minutes. Add collard greens and sauté until wilted, about 4 minutes.
Add sausage and sauté, about 5 minutes. Add broth and potatoes. Simmer soup uncovered
until potatoes are tender, about 20 minutes. Mix in crushed red pepper. Season with salt and
black pepper.
Sautéed Collard Greens by Tyler Florence
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2 bunches collard or kale greens, about 2 pounds
3 tablespoons olive oil
4 garlic cloves, whole
2 quarts chicken broth
1 tablespoon vinegar
Kosher salt and freshly ground black pepper
To prepare the greens: cut away the tough stalks and stems from the collards and discard any
leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any
impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs
clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into
1-inch ribbons. Repeat until all the leaves are shredded.
Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2
minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken
broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to
overcook. Season with salt and pepper and serve
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Cannellini Bean Soup Recipe with Collard Greens by HubPages.com
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4-6 Tablespoons olive oil
1 large sweet onion
1/2 a head of garlic
3 stalks celery
3 cups dried cannellini beans
48 ounces (6 cups) non-tomato vegetable
broth *
1 cup white wine
3 cups filtered water
1 teaspoon salt
2 bay leaves
1 heaping teaspoon finely minced fresh
rosemary
1/2 teaspoon thyme
a pinch of oregano
a pinch of cayenne pepper
1/2 small sweet onion
a couple tablespoons olive oil
1 teaspoon liquid smoke
dash of salt to taste
3-4 cups chopped green chard
freshly ground black pepper to taste
Check the ingredients list. Acidic tomatoes wouldn't go well in this soup, so you want a broth
made from other vegetables, like onions, celery, and the like.
Optional: You can soak the cannellini beans the night before if you wish to reduce the cooking
time, but it isn't necessary when using a slow cooker that you can leave on for several hours or
all day. Some people say that soaking the beans makes them easier to digest, but that's still up
for debate. Do whatever works best for you!
Wash the celery, peel the garlic cloves, and remove the onion skin. Dice the onion, thinly chop
the celery, and crush each garlic clove with the flat of the knife and then slice them thinly. Put
all three into a large (gallon-sized) soup pot over medium heat (a bit below medium on a gas
range). Drizzle with the olive oil and then stir frequently until the onions have turned
translucent.
Meanwhile, sort and rinse the dried cannellini beans.
When the veggies in the pot have cooked enough, add the 48 ounces of non-tomato vegetable
broth, the cup of white wine, the three cups of filtered water, the salt, and the bay leaves. Turn
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the heat up to medium-high and bring to a boil. Reduce heat a little but keep the pot at a strong
simmer. Stir every few minutes, and keep it simmering for about 15 minutes.
Meanwhile, pre-heat your crock pot. If you will only be cooking it for a few hours, you'll want a
higher setting, if you'll be cooking it all day, you can use a low setting. Consult your manual for
cooking times.
Mince your rosemary.
When the pot has simmered long enough, carefully transfer the contents to the pre-heated
crock-pot. Add the rosemary, thyme, oregano, and cayenne pepper, and stir in well. Close the
lid tightly and let it cook until the beans are soft and starting to fall apart. (In my crock-pot, this
took about 3 to 4 hours on high, but takes all day on low. Consult your manual, or know your
own crock-pot well).
About a half an hour from serving time, turn your crock-pot to high if it isn't already there. Dice
up half a sweet onion, sauté it in a couple tablespoons of olive oil until caramelized, then add it
plus the liquid smoke to the pot, mixing well.
Taste the soup, and add just a little salt, to taste. Wash and chop the green chard into bitesized pieces. Add to the soup, let it bubble for about 10 minutes until the chard it cooked but
still bright green.
Serve with freshly ground black pepper to taste, with a side of hearty bread, like sourdough. A
bread bowl is an excellent way to eat this soup.
Krunchy Collard Chips
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1 bunch Collards, washed & dried, tough stems removed
1 tablespoon olive oil
1 teaspoon sea salt
Preheat an oven to 350 degrees F. Chop or tear Collard leaves into chip pieces. Toss in olive oil,
sprinkle with sea salt and roast in a flat layer on a cookie sheet until crispy and the edges are
brown, about 10 minutes. Flip and cook another 5 minutes or so. Be careful not to burn!
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Shredded Mediterranean Carrots Wrapped in Collard Greens by RawEpicurean.net
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1 bunch of fresh collard greens, rinsed, stems removed, cut each large leaf down the
middle in half
3 cups shredded carrots
1 cup pine nuts
1/4 cup dried currants
1/4 cup raisins [your choice: golden, Hunza…]
1/4 cup extra virgin olive oil
2-3 tablespoons chopped fresh dill, stems reserved
tablespoons chopped fresh mint
leaves, stems reserved
2 tablespoons organic chardonnay,
optional
2 tablespoons fresh lemon juice
2 tablespoons finely chopped lemon
zest
1 small onion, finely chopped
1 clove garlic, minced or pressed
Sea salt to taste
Fresh dill sprigs or lemon slices, for
garnish
Using a shredder attachment, shred the carrots in a food processor or use a handheld shredder.
Combine shredded carrots and all ingredients, except the collard greens halves, in a large bowl.
Stir and toss to combine well and set aside until ready to wrap. Can make ahead. Keeps
refrigerated up to 2 days.
Take one half collard leaf, spoon carrot filling in the center, folder over the outer edge, take one
end of the leaf and fold it in, and roll to the other end. Plate and garnish with fresh dill sprigs or
lemon slices.
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Sautéed Collard Greens by Tyler Florence
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2 bunches collard or kale greens, about 2 pounds
3 tablespoons olive oil
4 garlic cloves, whole
2 quarts chicken broth
1 tablespoon vinegar
Kosher salt and freshly ground black pepper
To prepare the greens: cut away the tough stalks and stems from the collards and discard any
leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any
impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs
clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into
1-inch ribbons. Repeat until all the leaves are shredded.
Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2
minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken
broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to
overcook. Season with salt and pepper and serve
Collards, Raisins, Almond Sauté by Cheryl Smith
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1/2 cup olive oil
1 Spanish onion, small diced
3 cloves garlic, chopped
2 bunches collard greens, washed, and cut in 1/2-inch strips
1 cup golden raisins
1/2 cup slivered almonds, toasted
Kosher salt
Freshly ground black pepper
Heat an 8-quart saucepan over high heat. When very hot, add the oil, onions, and garlic,
sautéing quickly for 1 minute. When the onions just start to turn golden, add the collard greens,
raisins, and almonds. Season with salt and pepper, and add a little water if necessary, for a little
steam. Sauté for about 5 to 6 minutes more, and adjust seasoning, to taste.
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Southern California Collard Greens by Foodnetwork Kitchens
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4 pounds young collard greens (about 4 bunches)
3 tablespoons olive oil
1 onion, julienned
2 garlic cloves, smashed
2 large ham hocks (about 2 pounds), smoked and cooked
2 bay leaves
2 quarts chicken broth, low sodium
1/4 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes
Seasoned salt
To prepare the greens: cut away the tough stalks and stems from the collards, and discard any
leaves that are bruised or yellow. Fill the sink with water and salt (the salt helps to remove any
impurities). Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs
clear. Dry thoroughly. Stack up several leaves and hand shred them into ribbon-like pieces
(chiffonade). Repeat until all the leaves are shredded.
Coat a 6-quart stockpot with olive oil and place over medium heat. Add the onion and garlic,
stir to coat, then add the ham hocks and bay leaves; cook about 8 minutes. Pack in the greens,
pushing them down into the pot. Add the broth, vinegar, sugar, and red pepper flakes.
Bring up to a hard boil for 10 minutes, until greens start to wilt. Turn the greens over with a
wooden spoon, do not stir. Lower to a gentle boil, cover the pot, and let cook for 45 minutes.
Taste the "pot liquor" (broth) and check the seasoning, add seasoned salt. Cover and let cook
for 15 more minutes.
Stuffed Collard Greens by SamTheCook.spaces.live.com
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10-12 collard green leaves
3 sweet potatoes
1 medium tomato
1 medium onion
2 cups of broth (any)
All spice, salt, pepper and paprika to taste. Boil the collard green in water for 5-8 minutes until
soft. Cut 2-3 inches of the hard stem.
Sauté chopped onion, add average cut sweet potato and boil in the broth until soft. Add rest
and let boil until a thick paste. Stuff collards and warm a little to combine tastes. Pour any
sauce you like.
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Slow-Cooked Collard Greens by Tyler Florence
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2large bunches collard greens
3 tablespoons olive oil
1 onion, sliced
2 garlic cloves, smashed
2 bay leaves
1 smoked ham hock
2 quarts chicken broth, warm
2 tablespoons cider vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
To prepare the greens: cut away the tough stalks and stems from the collards, and discard any
leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times,
until the water runs clear. Dry thoroughly. Tear the leaves into large pieces.
Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and
ham hock. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in
the greens, pushing them down into the pot. Add the broth, vinegar, and sugar. Bring up to a
boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer,
cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the
seasoning, add salt and pepper. Cover and let cook for 15 more minutes. Remove the bay
leaves and serve.
Collard Greens with Coconut Milk From The Lyle Estate
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1 pound collard greens
1/2 cup water
1/2 cup chopped white onion
1 cup coconut milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 large tomato seeded and chopped
This recipe came from an estate sale in Lyle Estate in Hurst, Texas in 1984. Wash collard greens
well then remove and discard stems and chop leaves. Bring water to boiling in a large pan then
add collard greens and onion and return to boiling then reduce heat and simmer covered for 10
minutes. Drain well and return to pan. Stir in coconut milk, salt and pepper then cook
uncovered over medium heat for 10 minutes longer then stir in tomatoes and heat through.
Serve immediately.
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Cumin Scented French Lentils and Collards by TheFriendlyKitchen.com
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2 Tbs. Olive Oil
1 shallot, minced
1 large garlic clove, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 tsp. ground cumin
1/2 tsp. spicy chili powder*, or 1/4 tsp. each or TT chili powder and cayenne powder
1 tsp. sea salt
1 cup French green Lentils
2 huge collard green leaves, sliced into 1/4 inch strips
3 cups filtered water
1/4 cup minced fresh cilantro
In a medium sized saucepan, heat olive oil. Add shallot, garlic,
carrot, and celery and sauté over med-high heat until veggies
just start to soften, about 2 minutes. Add spices. Stir to coat
veggies in spices. Add the lentils and water and bring to a simmer. Turn the heat down to low,
cover with the lid tilted slightly askew to allow some steam to escape, and simmer until lentils
have softened. French lentils generally take a bit longer to cook and stay much more firm that
their non-French counterparts. These will probably take approx. 30 minutes to cook. When the
lentils are almost finished, add the shredded collard green leaves. Stir and cover. Remove from
heat when the lentils are cooked all the way through and the collards are soft, but still bright
green, about 3 minutes. Stir in fresh cilantro and serve with steamed brown rice.
Collard Greens by SimplyRecipes.com
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2 lbs collard greens, tough stems discarded, leaves chopped
2 Tbsp medium onion, chopped
1 large garlic clove, minced
2 teaspoons bacon fat
2 Tbsp olive oil
2 Tbsp dark sesame oil (Dynasty or
comparable)
Chili pepper flakes, a pinch
Salt, a couple pinches
Sugar, a couple pinches
Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat.
Sauté onion until transparent, a couple of mintues. Add garlic and and sauté until fragrant,
about 20 seconds. Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and
cook until tender, 8-10 minutes.
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Risotto With Winter Squash and Collard Greens by NY Times
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1 1/2 pounds winter squash, such as butternut, banana or hubbard, peeled, seeded and
cut in 1/2 inch dice (about 2 cups diced squash)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 bunch collard greens, about 1 pound, stemmed and washed
2 quarts chicken or vegetable stock, or 1 quart chicken or vegetable broth and 1 quart
water
1 small or 1/2 medium onion
2 large garlic cloves, green shoots removed,
minced
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio
or sauvignon blanc
Pinch of saffron (optional)
1/2 cup freshly grated Parmesan cheese (2
ounces)
3 to 4 tablespoons chopped flat-leaf parsley
1. Preheat the oven to 425 degrees. Cover a baking
sheet with foil. Toss the squash with 1 tablespoon of the olive oil, season with salt and pepper,
and spread on the baking sheet in an even layer. Place in the oven, and roast for 30 to 40
minutes, stirring every 10 minutes until tender and caramelized. Remove from the heat.
2. While the squash is roasting, blanch the collard greens. Bring a large pot of water to a boil.
Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard
greens. Blanch for four minutes and transfer to the ice water with a slotted spoon or skimmer.
Drain and squeeze out extra water. Chop coarsely, or cut in ribbons.
3. Bring the stock to a simmer in a saucepan. Heat the remaining oil over medium heat in a
large, heavy nonstick frying pan or a wide saucepan, and add the onion. Cook, stirring, until the
onion begins to soften, about three minutes, and add the garlic and about 1/2 teaspoon salt.
Cook, stirring, until the onion is tender and the garlic fragrant, about one minute, and add the
rice. Cook, stirring, until the grains of rice are separate.
4. Stir in the wine, and cook over medium heat, stirring constantly. The wine should bubble but
not too quickly. When the wine has just about evaporated, add the collard greens, a third of the
squash and the saffron. Stir in a ladleful or two of the simmering stock, enough to just cover the
rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add
another ladleful of the stock, and continue to cook in this fashion -- not too fast and not too
slowly, adding more stock when the rice is almost dry -- until the rice is tender all the way
through but still chewy, 20 to 25 minutes. Taste and adjust seasonings.
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5. Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the
Parmesan and parsley, and remove from the heat. Add freshly ground pepper, taste one last
time and adjust salt. The mixture should be creamy (add more stock if it is not). Serve right
away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Raw Butternut Squash Collard Wraps with Apple Salad by EdibleCommunities
Eating fruits and vegetables in their true raw form preserves the naturally occurring enzymes in
foods, making them more nutritious than in their cooked form. This is an easy-to-prepare and
delicious raw meal for wintertime.
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4 large collard leaves
3 tablespoons extra-virgin olive oil
1½ teaspoons sea salt
2 cups peeled, seeded and chopped Butternut squash
6 Turkish apricots, minced
2 tablespoons minced shallots
1/3 cup chopped walnuts
¾ teaspoon lemon juice
½ teaspoon cayenne pepper
2 cups chopped crisp apples, skin on
1 teaspoon cinnamon
2 tablespoons raw agave nectar
Lay the collard leaves flat and cut out the thick part of the stem, leaving the top half and lower
sides of the collard intact. Place the collard leaves in a wide shallow pan or platter.
Drizzle 2 tablespoons olive oil and sprinkle 1 teaspoon salt over collards and lightly rub the olive
oil coating each leaf. (This will break down the toughness of the greens and make them more
pliable.)
Allow the collards to sit for 15–30 minutes.
Meanwhile, pulse the Butternut squash in a food processor until the cubes take on a rice-like
texture.
Transfer to a large bowl and mix in the apricots, shallots, walnuts, lemon juice, cayenne pepper
and remaining 1 tablespoon olive oil and ½ teaspoon salt in a bowl and allow to sit for 10–15
minutes while you make the apple salad.
Combine apples, cinnamon, raw agave nectar and mix in a medium bowl until apples are evenly
coated.
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To assemble, lay a collard out flat. Place a quarter of the squash mixture into the center of the
collard. Fold collard like a burrito or egg roll, tucking the sides in as you roll. Spear two
toothpicks into either side to secure wrap and slice in half. Repeat with remaining ingredients.
Serve with a side of apple salad
Collards, Shaved Zucchini and Lime Salad by Luvin Spoonfuls
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4 collard greens leaves, stemed removed and roughly torn in bite size pieces
1 zucchini sliced into very thin rounds or on a mandoline
1 large garlic clove chopped
2 tablespoons olive oil
a pinch of salt (about half a teaspoon)
generous squeeze of lime juice
-briefly heat olive oil in a saute pan-add collard greens and saute until they just wilt-add
zucchini and a pinch of salt-saute over high heat until the greens are just wilted and the
zucchini is soft, about 4-5 minutes -finish with lime juice to taste and serve warm
Summer Squash Patties by VegWeb.com
 4 green onion, chopped (white and green part)
 2 tablespoon canola oil
 2 medium yellow summer squash (or zucchini if you like) - grated
 2 medium red potatoes - grated
 1 cup quick oats
 2 eggs substitute
 1/2 teaspoon sea salt
 1/4 teaspoon fresh ground black pepper
 1/4 cup canola oil
Saute green onions in canola oil over medium heat in a no stick fry pan for about 2 - 3 minutes.
Add grated potato and let cook about half way and then add summer squash. In a medium
sized clean bowl, add oats, egg substitute, salt and pepper. Mix well. Add squash mixture and
blend with a fork.
In a clean fry pan at a medium heat, warm the 1/4 cup canola oil. Spoon mixture in and form
patties (Cool. Let brown 2-3 minutes and turn. Brown other side.
Great all on their own but good with yogert or sour cream on top too!
We like these with a mess of greens on the side or a salad filled with fresh goodness from the
garden (tomatoes, cucumbers, fresh dill and kohlrabi with a bit of cottage cheese is good with
maybe some fresh chopped peppers).
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Oven-Roasted Potatoes and Zucchini (or Yellow Squash) with Garlic by BigOven.com
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7 md Red-skin potatoes; washed
2 md Zucchini
3 Cloves garlic; peeled
Leaves from 2 sprigs fresh
1/2 ts Fine sea salt
1/2 c Olive oil
Coarsely ground black pepper
Preheat oven to 350 degrees. Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick.
Place zucchini in bowl and cover with plastic wrap; set aside. Mince garlic with rosemary and
sea salt until mixture is almost a paste. Combine garlic paste with olive oil in 14-by-9-inch
baking dish. Add potatoes and coat well with mixture. Roast 30 to 35 minutes, turning potatoes
once or twice with metal spatula during roasting. Add zucchini to baking dish and toss
vegetables well. Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft
but not mushy and potatoes are golden brown. Sprinkle with pepper and serve immediately.
Roasted Red Potatoes with Zucchini (or Yellow Squash) and Basil by DeliciousLivingMag.com
 5 small red potatoes (about 12 ounces)
 Cooking spray
 1 yellow bell pepper (about 3 ounces)
 1 tablespoon olive oil
 1 tablespoon lemon juice
 1/2 teaspoon freshly ground pepper
 2 cloves garlic, minced
 3 small zucchini or Yellow Squash
 1/4 cup fresh basil leaves, coarsely chopped
Preheat oven to 375º. Scrub potatoes and slice into wedges.
Place in a 9x13-inch baking dish coated with cooking spray.
Coarsely chop yellow bell pepper and place in baking dish.
In a small bowl, whisk together olive oil, lemon juice, pepper, and garlic. Pour over potatoes
and yellow bell pepper; toss well. Bake 30 minutes.
Slice zucchini into thick circles. Add to baking dish, tossing to loosen and distribute ingredients.
Bake for an additional 20 minutes. Remove from oven, add basil, and toss again. Cook until
potatoes are crisp and tender, about 10 more minutes.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Baby Zucchini, tomato, and brie tartlets by TheCookbookChronicles.com
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4 sheets of phyllo
2 tbsp unsalted butter, melted
1 large egg
1/4 cup half and half
1/3 tsp chopped fresh thyme
tiny pinch of red pepper flakes (optional)
2 tbsp grated Parmigiano Reggiano
2 oz. brie
6 thin slices of baby zucchini
8 cherry tomatoes, cut into halves
kosher salt and black pepper to taste
extra virgin olive oil and aged balsamic–the best quality you have in your cupboard!
Preheat the oven to 350 degrees.
Cut the phyllo into squares so they fit generously inside two, individual-sized tart rings. Brush
each layer of phyllo with a bit of melted butter, and layer them inside the tart pans, taking care
to arrange the phyllo so it comes up to the top of each tart ring.
In a bowl, whisk together the egg, half-and-half, Parmigiano, thyme, red pepper flakes (if using),
and season with salt and pepper. Lay 1 oz. of brie in the bottom of each tart, then divide the
vegetables equally amongst them. Spoon the custard over top until the tarts are 3/4 full. (You
may not need to use it all!)
Bake the tarts on a baking sheet for about 30 minutes, until the phyllo is lightly browned.
Drizzle with olive oil and balsamic, and dig in!
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Baked Zucchini, Heirloom Tomatoes, and Bread Crumbs by Martha Stewart
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1/2 cup dried bread crumbs
6 tablespoons extra-virgin olive oil
1 cup fresh basil leaves
1 clove garlic
Fine sea salt and freshly ground black pepper
3 small, ripe heirloom tomatoes, cored and halved
3 small zucchini, halved lengthwise
Preheat oven to 400 degrees.
Place breadcrumbs, olive oil, basil, and garlic in the bowl of a food processor. Process, adding
water as necessary to create a smooth paste; season with salt and pepper.
Arrange tomatoes and zucchini in a 9-by-13-inch baking dish; season with salt and pepper and
spread bread crumb mixture over vegetables. Transfer to oven and bake until vegetables are
softened and bread crumbs are golden brown, 12 to 15 minutes.
Zucchini Pasta with Heirloom Tomato and Lemon Basil (tweaked from Living Raw Food) by
Roostblog.com
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4 cups chopped heirloom tomatoes (or you could use cherry or grape tomatoes)
1 small shallot, coarsely chopped
1 clove garlic
3 TBSP freshly squeezed lemon juice
1 cup coarsely chopped fresh lemonbasil or regular fresh basil
1/2 cup extra virgin olive oil
5-6 medium zucchini
salt and pepper
pinenuts (optional)
Put the first five ingredients into a highspeed
blender and blend until smooth. With the blender running, slowly pour in the olive oil and
continue blending until fully emulsified. Transfer to a bowl.
Trim the ends of the zucchini. Using a spiral slicer or vegetable peeler, slice the zucchini into
ribbons or curly noodles. Toss with sauce, sprinkle with salt and pepper. I like to top with
pinenuts and some extra basil. Enjoy!
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Zucchini Custard Bake by Paula Deen
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4 tablespoons (1/2 stick) butter, melted
2 pounds zucchini, cut into small pieces
3 eggs
1/2 cup undiluted evaporated milk or light cream
2 tablespoons fine dry bread crumbs
1/2 cup onion, diced
1 teaspoon Worcestershire sauce
Dash hot pepper sauce
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan
Preheat oven to 350 degrees F. In a large saucepan with a tight-fitting lid, combine melted
butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to
7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them
becoming scrambled. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot
pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Let zucchini cool.
Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2 quart
casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the
dish has been refrigerated, allow about 10 minutes longer baking time.
Zucchini Parmesan Crisps by Ellie Krieger
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Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini
into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl,
combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the
Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in
a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp,
25 to 30 minutes. Remove with spatula. Serve immediately.
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Zucchini Gratin by Barefoot Contessa
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6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20
minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes,
or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir
in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce.
Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1
tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
Cheesy Zucchini with Garlic and Parsley by Kalyn's Kitchen Food to Live By
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2-3 small zucchini, cut into 1/2 inch thick slices (if zucchini are large, cut in half or
fourths lengthwise, then slice)
1 T olive oil
4-6 large garlic cloves, thinly sliced
pinch sea salt
2 T chopped flat parsley
2 T grated parmesan
1/4 cup grated mozzarella
With stove set to medium, heat the olive oil in a large
frying pan with a lid. Add sliced garlic and saute about 1 minute, until you start to smell garlic.
Add squash and stir to coat with oil, then cover and cook 4 minutes, stirring once or twice. After
4 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more
minutes, uncovered until zucchini is tender-crisp and liquid is evaporated.
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Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add parmesan and stir
until it melts, about 1 minute. Sprinkle mozzarella cheese over the squash, cover pan again and
turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.
Broiled Zucchini & Potatoes with Parmesan Crust by Giada De Laurentis
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4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1inch wide by 5 inches long)
Pinch kosher salt and freshly ground black
pepper
1/4 cup grated Parmesan
Bring a medium pot of water to a boil over high heat.
Add the potatoes and cook until just tender, about 8 to
10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and
let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the
zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side
down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on
the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the
cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
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Garbanzo Bean & Zucchini Salad by Giada De Laurentis
Vinaigrette:
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2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
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1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch
pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces
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For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper
until combined.
For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad
bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan
cheese and serve.
Grilled Romaine by Alton Brown
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1/2 cup red wine vinegar
2 hearts of romaine, rinsed and patted dry
1 tablespoon olive oil
Freshly ground black pepper
1 cup finely grated Parmesan
Vegetable spray, for pan
Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze,
approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return
the vinegar to the freezer until ready to use.
Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly
brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the
cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the
cut side of the romaine until it adheres.
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Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat.
Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2
minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve
immediately.
Romaine, Cucumber, and Grape Tomato Salad with Ranch Dressing by TheDeenBros
We like romaine lettuce for this pretty salad but any sturdy green will do. The extra dressing also perfect as a dipping sauce for chicken fingers or chicken wings - will keep, covered, in the
refrigerator for up to a week.
Dressing:
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1/2 cup mayonnaise
3 tablespoons buttermilk
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon white wine vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large clove garlic, minced
Salad:
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2 large heads romaine lettuce, outer leaves removed
1 cup grape tomatoes
1 cucumber, coarsely chopped
For the dressing, whisk together the dressing ingredients; set aside.
For the salad, chop the lettuce into bite-size pieces; place in a bowl with the tomatoes and
cucumber. Toss salad with just enough dressing to lightly coat the greens (reserve extra for
another use). Serve immediately.
Cucumbers are 95% water and low in calories. They can be juiced, chopped for salads or
shredded for dips. The skins have Vitamin A and Vitamin C and folic acid. they are great
chopped added to salads or shredded added to yogurt with some spices to make Tzaziki dip.
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Chicken Souvlaki-Pita by MyRetroKitchen.blogspot.com
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4 Marinated Chicken breasts, chunked, skewered
and grilled/broiled
1/2 pint grape tomatoes, chopped
Romaine lettuce, chopped
Red Onion, sliced
Cucumber Raita (recipe follows)
Flat Bread Pita, warmed on the grill
Assemble all of the yummy fixings onto the warmed
flatbread pita's. Be sure to load on the Cucumber Raita- it tastes best when it is dripping
through your fingers! Enjoy
Cucumber Raita
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2 hot house cucumbers (English), peeled, seeded and thinly sliced (lightly salt and allow
to drain for at least 15 minutes to pull out the extra moisture)
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/2 bunch cilantro, chopped
1/2 teaspoon white sugar
1/4 teaspoon kosher salt
fresh ground pepper to taste
1 teaspoon cumin
Stir together all of the ingredients, adding the cucumber last. Cover and refrigerate at least 3
hours, preferably overnight.
Famous Chunky Garden Cucumber Salad by JenniferMccolm.com
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3 small cucumbers, scantly peeled and cubed
30 cherry or grape tomatoes, quartered
1/2 Vidalia onion, quartered and sliced
1/3 cup Extra Virgin Olive Oil
1/8 cup Balsamic Vinegar
Organic Flax Seeds, crushed
Combine veggies, olive oil, and vinegar and lightly toss to coat. Sprinkle flax seeds on top to add
more nutrition! Chill and serve over fresh romaine - a crisp healthy treat!
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Greek Salad inspired by Jimmys NY Pizza
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Grape Tomatoes
Cucumbers
Red Onions
Feta
Kalamata Olives
Green Peppers (optional)
Romaine or other Lettuce (optional)
Greek Dressing or Oregano, Sea Salt, Black Pepper,
Olive Oil, Lemon
Chicken Souvlaki-Pita by MyRetroKitchen.blogspot.com
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4 Marinated Chicken breasts, chunked, skewered
and grilled/broiled
1/2 pint grape tomatoes, chopped
Romaine lettuce, chopped
Red Onion, sliced
Cucumber Raita (recipe follows)
Flat Bread Pita, warmed on the grill
Assemble all of the yummy fixings onto the warmed
flatbread pita's. Be sure to load on the Cucumber Raita- it tastes best when it is dripping
through your fingers! Enjoy
Cucumber Raita
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2 hot house cucumbers (English), peeled, seeded and thinly sliced (lightly salt and allow
to drain for at least 15 minutes to pull out the extra moisture)
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/2 bunch cilantro, chopped
1/2 teaspoon white sugar
1/4 teaspoon kosher salt
fresh ground pepper to taste
1 teaspoon cumin
Stir together all of the ingredients, adding the cucumber last. Cover and refrigerate at least 3
hours, preferably overnight.
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Asian Cucumber Salad by MyRecipes.com
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3/4 cup seasoned rice vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon lite soy sauce
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
2 large cucumbers, peeled and sliced
2 tablespoons sesame seeds, toasted
Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill
1 hour. Add sesame seeds, and toss; serve immediately.
Zucchini Turnip Stir Fry by ChefAtWork.blogspot
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2 Zucchinis, cut into 2" sticks
2 Turnips, peeled and sliced
2 carrots, peeled and cut into 2" sticks
2 Onions, quartered
2 Tomatoes, quartered
1 tsp Chilli Flakes
1 tsp Basil
1 tsp Parsley
1 tsp Oregano
1 tsp Garlic, chopped
Salt and Pepper to taste
1 tbsp Olive Oil
Heat the oil in a pan. Add the onions and the garlic. Add the chilli flakes, basil, parsley and
oregano and fry for a minute. Add the tomatoes, zucchini, turnips and the carrots. Add the salt
and pepper. Cover a
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Roasted Chicken with Carrots, Turnips, and Zucchini by Epicurious.com
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1 teaspoon ground coriander seeds
2 teaspoons ground cumin
1 1/2 teaspoons coarse salt
3 medium garlic cloves, chopped fine
1/3 cup finely chopped fresh coriander sprigs (wash and spin dry before chopping)
3 to 4 tablespoons unsalted butter, softened
a 4-pound chicken, giblets reserved for another use
1 pound carrots (about 5 large), cut diagonally into 1-inch-thick pieces
1 pound turnips (about 4 medium), peeled and cut into 1-inch wedges
1 pound zucchini (about 2 medium), halved lengthwise and cut diagonally into 1-inchthick pieces
1 cup chicken broth
1/2 cup water
a beurre manié made by kneading together 1/2 tablespoon softened unsalted butter
and 1/2 tablespoon all-purpose flour
Preheat oven to 425°F. and oil a 15- by 10- by 2-inch flameproof roasting pan.
In a small bowl stir together spices, coarse salt, garlic, and fresh coriander. Reserve 3
tablespoons mixture in another small bowl and into remainder stir 3 tablespoons butter.
Rinse chicken inside and out, removing any excess fat from opening of body cavity, and pat dry.
Arrange chicken, breast side up, in center of roasting pan. With fingers loosen skin from breast
at both ends and push half of seasoned butter under skin, spreading over breastbone to each
side of breast. Massage skin from outside to spread butter evenly over breast. Put remaining
seasoned butter in body cavity and with small metal or wooden skewers completely close body
cavity and neck cavity. Tie drumsticks together with kitchen string and salt chicken lightly. Roast
chicken in middle of oven 20 minutes.
Scatter carrots and turnips around chicken and toss with fat in pan (if chicken is very lean, add
remaining tablespoon of butter). Roast chicken and vegetables 30 minutes. Scatter zucchini
around chicken and sprinkle vegetables with 2 tablespoons reserved spice mixture, tossing
them. Roast chicken and vegetables 30 minutes, or until a meat thermometer inserted in fleshy
part of a thigh registers 170°F.
Remove string and skewers from chicken and pour any juices from inside chicken into pan.
Transfer chicken to a platter and arrange vegetables around chicken, using a slotted spoon.
Keep chicken and vegetables warm, covered loosely.
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Skim fat from pan juices in roasting pan. To pan add broth, water, and remaining tablespoon
reserved spice mixture and on top of stove deglaze over moderately high heat, scraping up
brown bits and dissolving caramelized juices. Boil mixture until reduced by about half and stir in
beurre manié. Boil sauce, stirring, about 2 minutes, or until thickened slightly, and transfer to a
sauceboat.
Serve chicken and vegetables with sauce.
Zucchini Carrot Turnip Hash Browns by LiveStrong.com
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1 cup Squash - Zucchini
1/2 cup Carrots, Raw/crushed
1 cup Turnip, Raw
4 large Egg White
1 tsp Spices, Onion Powder
1 tsp Original Blend
1/8 tsp Baking Soda
Shred the veggies in food processor or with shredder. Beat egg whites with Myofiber. Mix all
ingredients together in medium sized bowl and drop by heaping tablespoons onto grill or
skillet. If using skillet, when brown on 1 side, turn and cook the other side. Stack on a plate
and keep in warm oven 'till whole batch is done. Store in fridge ready to serve.
Zucchini Summer Pasta by AllRecipes
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3 cloves garlic, chopped
1 white onion, chopped
1 tablespoon butter
1 tablespoon vegetable oil
2 zucchinis, thickly sliced
2 yellow squash, thickly sliced
salt and pepper to taste
1 pound angel hair pasta
1 (28 ounce) can crushed tomatoes
In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes.
Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt
and pepper, cover and steam 10 minutes, or until squash is tender.
While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes to the zucchini
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mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the
pasta.
Summer Squash Tart with Olives by Martha Stewart
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3 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh oregano, plus sprigs
for garnish
1 tablespoon coarsely chopped fresh thyme
1 garlic clove, minced
1/4 cup extra virgin olive oil
Coarse salt and freshly ground pepper
2 small zuchini, cut into 1/8-inch-thick rounds
2 small yellow summer squash, cut into 1/8-inch-thick
rounds
2 sheets phyllo dough (each 12 by 17 inches), thawed if frozen
3 tablespoons unsalted butter, melted
1/2 cup pitted Kalamata olives
Preheat oven to 375 degrees. Stir together herbs, garlic, and 3 tablespoons oil; season with salt
and pepper. Toss zucchini and squash with 1 tablespoon oil in a separate bowl; season with salt
and pepper.
Unfold dough; cover each sheet with a clean, slightly damp kitchen towel. Brush a rimmed
baking sheet with butter. Press 1 sheet of dough into baking sheet. Lightly brush dough with
butter. Repeat, layering remaining 5 sheets dough and brushing each with butter.
Spread herb mixture over dough. Spread zucchini and squash on top; top with olives. Bake until
edges are browned, 25 to 30 minutes. Let cool slightly. Cut into 6 pieces; garnish with oregano.
Leftover pieces can be refrigerated, in an airtight container, up to 1 day.
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Kale, Zucchini, and Pinto Bean Enchilada by DailyUnadventuresInCooking.com
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1 teaspoon olive oil
1 jalapeno, seeded and finely diced
1/2 teaspoon ground cumin
2 small zucchinis, grated
salt and pepper
1 bunch kale, roughly chopped
1 can pinto beans, rinsed and drained
1 green onion, thinly sliced
1/4 cup fresh cilantro, minced
1/2 cup enchilada sauce (you can also use canned if you are in a rush)
4 tortillas, I used WW
1/2 cup Monterrey jack cheese, grated
Preheat oven to 350F. Heat a medium skillet over medium high heat. Add olive oil and
jalapenos and stir for one minute. Add zucchini, cumin and a big pinch of salt. Cook the zucchini
until it loses it’s liquid it will take about 3 minutes, meanwhile continue to stir it regularly. Add
kale and stir until wilted. Remove from heat and stir in a good amount of pepper, beans, green
onion, cilantro, and a tablespoon of enchilada sauce.
Now put together the enchiladas. To do this prepare the tortillas by warming them in a hot
skillet for about 30 seconds per side. (Note: this is a step I frequently skip when I am in a rush.)
In an 8×8 square pan spoon one third of the remaining enchilada sauce over the bottom. One at
a time form each enchilada. Put one quarter of the filling and a sprinkling of cheese in each
tortilla, roll up and place in casserole. When you have all four done spoon the remaining
enchilada sauce on top and sprinkle with the remaining cheese. Cover with aluminum foil and
bake for 30 minutes. Cool for 10 minutes before serving.
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Zucchini & Kale Frittata based upon a recipe by RecipeZaar
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2 tablespoons oil or butter
1 small onion, finely chopped
1 clove garlic, minced/pressed
½ bunch Kale, stems removed, chopped
1 zucchini, shredded
6 XL eggs or 8 large or smaller eggs
1/8 teaspoon pepper
15oz ricotta cheese
1 cup parmesan cheese, grated
Heat oil in a wide frying pan over medium heat. Add onion, garlic, kale, and zucchini; cook,
stirring occasionally, until vegetables are soft (about 5 minutes). Remove from heat and let
cool slightly.
Beat eggs lightly with pepper. Stir in cheeses and sautéed vegetables. Move pan to preheated
oven. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or
at room temperature.
Kale and Zucchini Quiche by
TheGastronomic.Wordpress.com
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2 small zucchinis, julienned (.75 oz)
4 stalks kale
1 medium yellow onion
1/2 tsp cumin
5-6 small garlic cloves
1tbsp fresh cilantro, chopped
1tbsp fresh parsely, chopped
4 eggs
1/4 cup skim milk
1/2 cup heavy cream
6 oz grated cheddar cheese
1 store-bought pie crust
Preheat oven to 400 degrees. Wash kale and remove
central stalks. Blanch kale in salted boiling water for 3
minutes. Squeeze out excess water and chop coarsely.
Saute onion with cumin and garlic cloves (minced) for 5
minutes. Add zucchini, continue cooking for 10 minutes. Add kale and mix well. Place pie crust
in 10 inch pie pan. Mix eggs, milk, and cream in bowl. Fill pie crust with vegetable mix. Pour
egg on top of vegetables. Top with cheese. Bake at 400 for 40 minutes, or until knife inserted
in center comes out clean. Let sit 10 minutes before serving.
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Zucchini Kale Coconut Soup by PtPerformanceTraining.com
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1/4 tsp coconut oil
4 garlic cloves, minced
1 yellow onion, chopped
3 cups vegetable stock (low sodium)
4 cups zucchini, chopped
4 kale leaves, roughly chopped
Juice of 1 lime
1/2 cup coconut milk
1.5 tsp cinnamon
1 tsp madras curry powder
Salt & pepper to taste
Saute the garlic and onion in a pot, using the coconut oil. Once the onion is translucent, add
cinnamon and madras curry powder. Stir well. Add zucchini, stock, salt & pepper and bring to a
boil. Once boiled, stir in the kale until the leaves wilt. This will only take about a minute.
Remove the pot from the heat and blend everything together with a hand blender until the
zucchini pieces are pureed. Add coconut milk and lime juice, then stir for ~5 minutes. Taste and
add more salt and/or pepper, if needed
Sautéed Kale
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1 bunch kale
1 small onion
1 garlic clove
Olive oil
Sea Salt, Pepper
Red-wine vinegar
Boil kale in salted water for 6-10 minutes until tender. Drain well. Saute onions and garlic. You
can add some hot pepper flakes to spice it up a bit. Add drained kale and sauté 8 minutes. Add
salt and pepper. Add some shakes of red wine vinegar before serving.
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Kale Stuffed With Zucchini And Mixed Rice And Sundried Tomatoes by GroupRecipes.com
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1 Cup Mixed rice
2 Cups of water or chicken stock
2 tablespoons of olive oil
6 Large kale leaves washed and stems trimmed off
1 Small zucchini cubed into ½ inch squares
1 Medium onion diced
6 Sundried tomatoes diced
4 anchovy fillets chopped
1 Cup vegetable broth or chicken stock
4 sage leaves
8 rosemary leaves
½ Cup panko breadcrumbs
½ teaspoon Red hot pepper flakes
1 tablespoon of olive oil for the vegetables
lemon and lime wedges
*1 tablespoon of nutritional yeast Optional
Preheat the oven to 350F
In a pot add the water and the olive oil then add the rice. Make the rice according ton
directions on the package, set aside to cool. In a fry pan, add the oil the onion and the zucchini
and sauté for ten minutes. Add the sundried tomato and the breadcrumbs and anchovies and a
¼-cup of broth then heat through for about five minutes set aside to cool. Combine the rice
with the Zucchini.
While the zucchini and onions are, frying steam the kale leaves until wilted but still bright
green, let cool. Fill a Baking dish with an inch of broth and the sage leaves and Rosemary
leaves.
To fill the Kale lay one leaf stem side facing you with the vanes toward the inside. Next, take a
large spoon and place a mound near the edge close to you. Start roll the Kale one turn then
tuck in the sides. Roll completely and place into an ovenproof baking dish seam side down in
the baking dish filled with the broth. Bake for 20 minutes and serve two per plate baste with
some broth and a squeeze of lemon
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Pear and Zucchini Soup by The Corn Exchange
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1 tablespoon butter
2 tablespoons olive oil
2 carrots, diced
2 stalks celery, diced
1 small onion, diced
6 medium zucchini, diced
2 small pears, peeled, seeded and diced (preferably Anjou or Forelle)
1 tablespoon fresh sage leaves, cut into ribbons
5 cups water
3 medium potatoes, peeled and diced
1 teaspoon salt, plus more to taste
1/4 cup heavy cream
Freshly ground black pepper
Bread or croutons, for serving
In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add
the onions, celery and carrots and cook until browned, about 10 minutes. Add the zucchini,
pear and sage. Cook another 10 minutes, stirring occasionally. Add the water, potatoes, and 1
teaspoon salt.
Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender,
about 30 minutes.
Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir
in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a
simmer and season with salt and pepper. Serve with bread or croutons.
Roasted Broccoli and Zucchini by SparkPeople.com
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2 cups of fresh broccoli
1 large zucchini
3 cloves of garlic
2 tbsp of extra virgin olive oil
Add other seasonings to taste
Preheat oven at 400 degrees. Slice zucchini in medium sized slices. Mince garlic. Add all
ingredients in a large bowl. Shake very well and spread out on a baking sheet. Roast in the oven
for 20 minutes
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Stir-Fried Kale & Broccoli Florets by AllRecipes.com
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1/8 cup extra virgin olive oil
7 cloves garlic, sliced
1 chile pepper, chopped (optional)
1 head fresh broccoli, chopped
1 bunch kale, stems removed and chopped
1/4 cup sun-dried tomatoes, cut in thin strips
juice of 2 limes
salt
Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2
minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes,
stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste.
Toss well.
Broccoli & Kale Stir Fry by VegBox-Recipes.Co.Uk
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100g curly kale (or cabbage, or spinach
200g broccoli or calabrese (full heads or sprouting
150g mushrooms
2 cloves garlic
200g firm tofu (optional
1 tablespoon vegetable oil
3 tablespoons tamari or soy sauce
1 teaspoon barley miso paste (optional
1 tablespoon sesame seeds
Wash the kale and the broccoli. Dry well. Slice the kale roughly and chop the broccoli into
medium-sized chunks. Peel & crush the garlic. Wipe any mud off the mushroom and chop it
roughly. Heat the oil in a wok until hot. Add the garlic and the mushrooms. Stir well and cook
for 5 minutes, until the mushrooms are lightly browned and their juice has evaporated.
Chop the tofu into cubes (if using). Add to the pan and cook on a high heat for 3 minutes,
stirring regularly, until it starts to brown. Add the broccoli. Stir and cover for 3 minutes.
Add the kale. Cover for 2 minutes, until it starts to wilt. Remove the wok from the heat. Mix
the sesame seeds with the tamari (or soy sauce) and miso paste, if using. Add to the pan. Mix
well. Serve immediately.
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Lemon Garlic Broccoli by About.com
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3 tablespoon butter
2 cloves garlic, finely minced
3 tablespoons fresh lemon juice
salt, to taste
pepper, to taste, optional
Steam broccoli until tender but firm, about 5 to 7 minutes. Heat the butter in a heavy nonstick
skillet over medium heat; add the garlic and sauté for 1 minute. Add the cooked broccoli, lemon
juice and salt and pepper to taste, cooking briefly to combine.
Emeril's Lemony Roasted Broccoli by PlanetGreen
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12 cups broccoli florets (about 3 heads)
1/4 cup extra-virgin olive oil
1 ½ teaspoons salt, or to taste
Freshly ground pepper
1 cup Panko bread crumbs
1 cup Parmesan cheese
1 teaspoon lemon zest
2-3 teaspoons lemon juice
Preheat oven to 450 degrees F.
Heat a baking sheet greased with 1 tablespoon olive oil in a preheated oven. Toss broccoli with
remaining 3 tablespoons olive oil. In a small bowl combine the salt, pepper, bread crumbs,
Parmesan, lemon zest and lemon juice. Place the broccoli on the preheated baking sheet and
then sprinkle the top with the bread crumb mixture. Roast until the broccoli is tender and
browned, 15 minutes.
Broccoli Stir Fry by AllRecipes.com
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3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisptender, about 2-3 minutes.
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Parmesan-Roasted Broccoli by Barefoot Contessa
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4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the
florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with
a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the
broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the
broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20
to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the
broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest,
lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Oven Roasted Broccoli by Alton Brown
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1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place
the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set
aside.
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Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or
until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli
mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just
until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese
and serve immediately.
Roasted Broccoli with Shrimp by NY Times
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2 pounds broccoli, cut into bite-size florets
4 tablespoons ( 1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander,
cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine
shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining
1/2 teaspoon pepper. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes.
Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until
shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes
more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just
before serving.
Broccoli with Creamy Lemon Sauce by Recipe Zaar
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2 tablespoons fat-free mayonnaise
4 1/2 teaspoons low-fat sour cream
1 tablespoon fat free skim milk (I use 2%)
2 teaspoons lemon juice
1 teaspoon lemon, zest of
1 1/4 cups cooked hot broccoli florets
Combine all the ingredients except the broccoli in the top of a double boiler, Cook over
simmering water 5 minutes or until heated through, stirring constantly. Serve over hot cooked
broccoli. This is also very good over hot cooked green beans
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Broccoli Parmesan & Lemon by Tyler Florence
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3 heads broccoli (about 3 pounds)
3 tablespoons olive oil
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
1 lemon, juiced
Preheat the oven to 400 degrees F.
Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears.
Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a
little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly.
Transfer to the oven and roast for 10 minutes.
Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until
the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out
onto a platter with a spatula and drizzle with fresh lemon.
Broccoli Soup by The Neelys
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tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream
Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion,
carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and
cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an
immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back
on the pot.
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Broccoli Cheese Pie by Eating Well
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2 tablespoons plain dry breadcrumbs
4 large eggs
1 1/4 cups 1% milk
1/2 teaspoon hot sauce, such as Tabasco
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 cups cubed whole-wheat country bread (about 2 slices, crusts removed)
3 cups broccoli florets
2 teaspoons extra-virgin olive oil
4 slices Canadian bacon, diced (about 2 1/2 ounces) (optional)
1 medium onion, chopped
1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces)
Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add
breadcrumbs, tilting to coat bottom and sides.
Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set
aside in the refrigerator. Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold
water and drain well. Chop coarsely.
Heat oil in a medium nonstick skillet over medium-high heat. Add bacon and onion; cook,
stirring often, until softened and light golden, 3 to 5 minutes. Add onion mixture and broccoli to
the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly.
Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and
serve.
Cheesy Broccoli-Potato Mash Recipe by Eating Well
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1 pound Yukon Gold potatoes, cut into wedges
3/4 pound broccoli crowns, chopped (4 cups)
3/4 cup shredded fontina cheese
1/2 cup nonfat milk, heated
1/2 teaspoon salt
Freshly ground pepper, to taste
Bring 1 inch of water to a boil in a large pot. Place
potatoes in a steamer basket and steam for 10
minutes. Place broccoli on top, cover and steam until
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the potatoes and broccoli are tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl
and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and
continue mashing to desired consistency. Serve immediately.
Sautéed Broccoli with Garlic and Parmiagiano by NoLemonJuice.com
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1 1/4 pounds broccoli crowns
3 tablespoons extra-virgin olive oil, plus a little extra for drizzling
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
Juice of 1/2 lemon (1 to 2 tablespoons)
2 tablespoons freshly grated Parmigano-Reggiano
Cut the broccoli into little florets, about 2 inches long. In a large, deep frying pan over mediumhigh heat, combine the oil, garlic, and red pepper flakes, if using. Cook the garlic and pepper,
stirring, until the garlic sizzles, about 1 minute. Add the broccoli, sprinkle with the salt, and stir
for 1 to 2 minutes. Add 1/2 cup water, cover, and cook for 2 to 3 minutes, until the broccoli is
just barely tender. Uncover the pan, raise the heat, and cook until the water evaporates, 1 to 2
minutes longer. Spoon the broccoli into a bowl and give it a squeeze of lemon juice. Drizzle
with a little olive oil, sprinkle with the Parmigiano, and serve.
Broccoli Salad with Bacon, Chives, and Tomato by Serious Eats
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2 heads of broccoli, about 1 1/2 pounds
4 slices thick-cut bacon, cut into matchsticks
2 roma tomatoes, halved, seeded and finely chopped
1 bunch fresh chives (15 to 20), finely chopped
1 clove garlic, peeled and minced or pressed
2 teaspoons Dijon mustard
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
Salt and pepper to taste
Bring a large pot of salty water to boil. In the meantime, trim the woody end from the broccoli
heads and break it up into small florets. Slice them into 1/4-inch thick pieces so they cook
quickly and evenly. When the water comes to a boil, blanch the broccoli for 1-2 minutes, until
they are starting to get tender but still have bite in the middle. Drain in a colander and spread
out on a kitchen towel to steam dry, about 15 minutes.
In the meantime, cook the bacon in a large skillet with a splash of olive oil over medium-low
heat until the fat renders into the pan and the bacon is crisp but still slightly chewy.
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Drain the fat collected in the bacon pan into a bowl and add the garlic, dijon, and vinegar.
Whisk well to combine into an emulsion, then add the olive oil slowly in a stream, whisking
constantly. Season to taste with salt and pepper and taste also for acidity, adding more vinegar
or oil if needed.
Toss the broccoli with the tomatos, bacon, and dressing. Top with chives and serve.
Sautéed Broccoli and Almonds by Sunny Anderson
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1 large head broccoli, stalks trimmed
4 tablespoons butter
2 cloves garlic, thinly sliced in rounds
1 teaspoon salt
1/4 cup slivered almonds
Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head
of broccoli into florets.
In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add
butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks
start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add
1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season
with salt. Stir in toasted almonds and serve.
BROCCOLI RIGATONI with CHICKPEAS & LEMON by KitchenParade.com
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8 cups water
3 tablespoons sea salt
1 pound fresh broccoli, crowns cut into bite-size florets, stalks peeled & chopped
8 ounces rigatoni
15 ounce can chickpeas (garbanzo beans), rinsed & drained
Zest & juice of 2 lemons
Freshly ground pepper to taste
1 tablespoon olive oil
5 garlic cloves, sliced thin
1/4 - 1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan (from 1-1/2 ounces)
In a large pot, bring water and salt to boil. Prep broccoli, keeping florets and chopped stalks
separate. Drop broccoli florets into boiling water, cover, cook for 3 minutes, lift out with slotted
spoon to drain in a colander. Add rigatoni, cook til done, drain.
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Meanwhile, in a bowl large enough to hold everything, stir together chickpeas, lemon zest, juice
and pepper.
Meanwhile, in a large skillet, heat olive oil on medium til shimmery. Add chopped broccoli
stalks, cook til just beginning to soften. Add garlic and red pepper flakes, cook for about 3
minutes, stirring often. Add broccoli florets, warm through. Add chickpea mixture, warm
through. Turn this and cooked rigatoni into chickpeas. Add Parmesan, stir gently.
Carrot Broccoli Soup by Taste of Home
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1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 tablespoon butter
3 cups fresh broccoli florets
3 cups fat-free milk, divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons all-purpose flour
In a large saucepan coated with cooking spray,
cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer.
Stir in 2-3/4 cups milk, salt, thyme and pepper.
Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.
Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil;
cook 2 minutes longer or until thickened. Yield: 4 servings.
RUTABAGA-CARROT SOUP by MakeMethod.vox.com
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1 large rutabaga, peeled and chopped into 1/2" pieces
3 large carrots, peeled and chopped
1/2 large white onion, diced
1/2 cup vegetable broth
2 cups soy milk (or regular milk)
Salt and pepper to taste
If you have a slow cooker, throw in the rutabaga,
carrots, onions, and vegetable broth. Cook on high
for approx. 3-1/2 hours or until the rutabaga and
carrots have softened enough to mash.
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If you don't have a slow cooker, soften the rutabaga, carrots, and onions in a large pot of boiling
water until the are soft enough to mash and all the veggie broth later.
Lightly mash the softened veggies. Then, throw them in a blender and add the soy milk -- first
add 1 cup, then 1/2 cup at a time until you reach your desired consistency. Transfer the soup
to the stove to heat and add the salt and pepper to your liking.
Roasted Rutabaga by About.com
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1 rutabaga (also known as a Swede) about 6 inches in diameter
2 - 3 Tbsp. olive oil
1 Tbsp. dried Italian Herb mix
2 tsp. Kosher salt
1 tsp. sugar
Heat oven to 400 degrees.
Peel rutabaga and cut into 1/2-inch cubes. Place
rutabaga cubes in a large mixing bowl and drizzle
with olive oil. Cover bowl with a plate and shake
to coat rutabaga with oil.(You may need a bit more
oil.) Sprinkle rutabaga with remaining ingredients and shake again distribute. Transfer
rutabaga to a parchment-lined or non-stick baking sheet. (I use a Silpat* to prevent sticking.)
Roast in center of the oven until edges brown and rutabaga is tender - 30 to 40 minutes stirring about halfway through to minimize sticking. (note pic by seriouslygood.kdweeks.com)
Maple-Glazed Rutabaga by Cooking Light
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1/4 cup maple syrup
1 1/2 teaspoons butter, melted
7 cups (1/2-inch) cubed peeled rutabaga (about 2
medium)
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 Cooking spray
Preheat oven to 425°.
Combine syrup and butter in a large bowl, stirring with a
whisk. Add rutabaga, salt, and pepper; toss to coat. Spread
rutabaga mixture on a jelly roll pan coated with cooking spray.
Bake at 425° for 35 minutes or until rutabaga is tender, stirring occasionally.
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Mashed Rutabagas by Food Network Ann Willan
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2 pounds peeled rutabagas, cut in large
Cold salted water
3 to 4 tablespoons butter
Pinch nutmeg
chunks
Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and
bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to
the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher
or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of
nutmeg, taste, and adjust the seasoning. (pic by Paula Deen Mashed Rutabagas)
Mashed Potatoes and Rutabagas by About.com
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3 pounds rutabaga, peeled and cut into 2-inch pieces
2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch
pieces, about 5 or 6 medium
2 tablespoons butter
2/3 cup milk
1/4 teaspoon pepper
1/4 teaspoon nutmeg, or to taste
2 teaspoons chopped parsley, optional
Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender,
remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25
minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed
rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more
salt if necessary. Garnish with chopped parsley, if desired.
Rosemary Rutabaga Fries by Stephen Cooks!
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1 rutabaga, about a pound and a half
1 teaspoon olive oil
4 sprigs fresh rosemary, minced
3 cloves garlic, minced
Salt, to taste
Preheat oven to 400º.
Peel the rutabaga and cut it in 1/2" x 1'2" spears. Steam about 12 minutes in a steamer basket
until just tender. Dry the spears with paper towels and then toss with the olive oil, the garlic
and the rosemary.
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Lay the rutabaga spears out in a single layer (ideally with none of the spears touching each
other) on a jelly roll pan and bake in the preheated oven about 25 minutes, turning once. Place
them under the broiler for a few minutes, watching closely, to finish browning them. Salt to
taste and serve immediately.
Other flavoring suggestions:
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"Indian." Omit garlic and rosemary. After cooking scatter on some garam masala (recipe
below).
"Chinese." Omit garlic and rosemary. Before baking, toss the rutabaga spears in a mixture
of hoisin sauce, sesame oil, grated ginger and five-spice powder.
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Hearty Rutabaga, Turnip, Carrot Soup by Epicurious
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1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
1 28-ounce can diced tomatoes in juice
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth
Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until
vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots,
tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until
vegetables are very tender, about 45 minutes.
Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add
remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls
and serve.
Glazed Baby Turnips and Carrots by Epicurious
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1 pound baby turnips (about 2 pounds with greens attached) or regular turnips
3/4 pound baby carrots (about 2 pounds with green attached)
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if
desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling
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water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes.
Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over
moderately low heat, stirring, until heated through and glazed, about 4 minutes.
Braised Baby Turnips by SassyRadish.com
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1 bunch baby turnips (about 1 lb)
1 lemon
1/2 cup extra virgin olive oil (not your most prized stuff, but pretty good should do)
3 cloves of garlic, peeled
1 tsp salt
1/2 tsp white pepper
1/2 tsp herbes de provence
Preheat the oven to 375 degrees Fahrenheit. Wash the turnips and trim their greens so only the
little green stumps remain. Place them in an ovenproof clay dish and combine with the
remaining ingredients. Mix everything around and be sure to have the turnips evenly coated.
You want there to be roughly 1/2 an inch of oil/lemon juice combo.
Cover the dish and cook in the oven for around 40 minutes – when turnips are done, they
should be soft when you pierce them. They might also burst a little with juice.
You can eat them plain like I did, or as a side dish to whatever you happen to be making.
They’re terribly good, these turnips and we wished we had more of them to go around. I also
discovered that you can eat the green stumps on them – they get all lemony and soft and are
very tasty!
Orange Glazed Baby Turnips by NY Times
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1 1/2 pounds baby turnips (with their leaves on if possible)
2 tablespoons butter
1 teaspoon sugar
1/2 cup fresh orange juice
1 tablespoon grated orange peel
Coarse salt and freshly ground pepper to taste
If the turnips come with their leaves, cut them off and set aside. Wash roots and leaves
thoroughly. Saute the turnips in the butter with the sugar until they are lightly colored. Add the
orange juice and peel, salt and pepper and cover. Cook 5 to 10 minutes or until the turnips are
tender when tested with a fork. Meanwhile, if you have turnip leaves, slice them and steam
them separately. Arrange the turnips in a bowl with the leaves in a circle around the edges and
serve.
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Baby Turnips and Greens UrbanFarmstand
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1 bunch of baby turnips
salt and pepper, to taste
lemon wedge
1/4 cup of water or sherry
1 tablespoon of butter
Trim the turnips by removing the green
tops from the round turnips. Cut off the
bottom, pointy ends of the turnips. Toss
any yellowing leaves.
Chop the turnip leaves roughly and toss in
a bowl along with the trimmed baby
turnips.
In a small, nonstick pan, heat the butter. Toss in the turnips and greens, sprinkle with some salt
and pepper, and add the water. Cook on medium-high heat for about 5-6 minutes, tossing
around a bit. Give the turnips a nice squeeze of lemon at the end. Remove from heat and
serve. Add more salt & pepper, to taste.
Baby Turnips with their Greens by LittleIndiana
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12 or more baby white turnips, scrubbed, greens trimmed and washed
salt and freshly milled pepper
2 to 4 tablespoons butter (Minerva Dairy is my favorite!)
Several thyme sprigs
Bring 3 quarts water to a boil for the greens.
Add 1 ½ teaspoons salt, the greens, and
simmer until tender (about 8-10 minutes).
While this is occurring, set a steaming basket
over salted water for the turnips. Steam the
turnips until they are tender-firm (about 1012 minutes).
Drain the greens, press out excess moisture
with the back of a spoon, toss them with half
the butter, and season with salt and pepper. Arrange them on a plate. Toss the turnips with
the remaining butter, a few pinches of salt, a grind of pepper, and the thyme. Pile the turnips
on the greens and serve them together.
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Baby Turnips and Greens in a Moghul-Style Sauce by SheSpillsTheBeans.com
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2 onions, roughly chopped
6 garlic cloves
1 1/2 in. piece of ginger
1/2 c. oil (I am totally serious – you need it for the onion/garlic/ginger paste to work
right)
1 bay leaf (if you have strong-smelling ones, if not, use 2)
pinch of asafetida
1/2 t. cayenne powder
2 T. ground coriander
2 T. ground cumin
1/4 t. turmeric
1/2 t. garam masala
1 T. paprika
2 T. tomato paste
2 T. plain yogurt
1 1/2 t. salt (or to taste)
1 t. ground black pepper
1 1/2 T. brown sugar
15 baby turnips, topped and halved
lengthwise
the greens from the turnips, well washed and cut into 1 in. or so pieces
1 5 oz. bag fresh spinach
1 c. minced cilantro
2 t. butter
Put the onions, garlic, and ginger in a food processor and chop them to form a paste. Heat the
oil in a large, deep pan and add the the mixture from the food processor and the bay leaves. Fry
over medium-high heat for 5 minutes, then reduce the heat to medium and fry for another 15
minutes or so, until the paste is beginning to lose most of its moisture and turn brown.
Add the asafetida, cayenne pepper, coriander, cumin, turmeric, garam masala and paprika and
fry briefly until the spices are slightly darkened and aromatic. This will take a couple minutes.
Add the tomato paste and yogurt and fry, stirring well, to incorporate them. Add the salt,
pepper, and sugar and stir to incorporate. Following those additions, slowly pour in two cups of
water, stirring between additions, so that the sauce’s heat does not drop too much.
Now add the turnips, turnip greens and spinach to the pot, and mix to combine. Tightly cover
the pot and reduce the heat slightly. Allow to cook at just above a simmer for about 40
minutes, until the turnips are tender, the greens are thoroughly wilted, and the oil has begun to
separate from the sauce. Stir in the cilantro and check seasoning; place the butter in the pot
and allow to melt, then stir until incorporated.
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Scalloped Turnips and Rutabaga by Home-ec101.com
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2 diced peeled turnips 1/2″ to 1″ dice
1 diced peeled rutabaga 1/2″ to 1″ dice
6 cups water
1 TBSP sugar
2 TBSPs butter
3 TBSPs all-purpose flour
3/4 tsp salt, optional
1-1/2 cups milk – variation – substitute up to half the
liquid with vegetable or chicken stock
Omit the salt if using commercial broth or bouillon
1/4 cup breadcrumbs
2oz shredded cheddar cheese or grated Parmesan
cheese, optional
Boil Turnips and RutabagaPlace the diced and peeled turnips
and rutabaga in a pot and cover with the water and add the
sugar. Bring the water to a boil, then reduce the heat and simmer for 10 – 15 minutes. Drain
the root vegetables and place in a baking dish.
Diced Turnips and RutabagasBe aware that the baking time will need to be increased for deep
casserole dishes, such as the one shown. Shallow, dishes such as a 9 x 13 will only need the
suggested 20 minutes. The deep dish needed an additional 10 – 15 minutes.
Preheat the oven to 350F.
Make a rouxIn a heavy pan over medium low heat, melt the butter and whisk in the flour.
Whisk until the flour butter mixture has darkened by a shade or two. We’re making a basic
bechamel, slowly add the milk a few ounces at a time. Whisk briskly with each addition.
Roux like doughIn the very beginning there will be some ugly moments, your roux will look as
though it as turned to dough.
Do not freak out, keep whisking and adding your milk or chicken stock and your sauce will soon
become smooth, keep whisking until it resembles frosting. At this point, you can become
slightly more generous with each addition of milk until it is all incorporated.
*Note to those just learning to cook* This step feels awkward and difficult at first. I promise it
gets easier each time. There’s a slight knack to it and practice is the only way to get there. Just
keep whisking. There’s no crying in baseball cooking, unless onions are involved.
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Once all the milk or milk and chicken stock has been added, turn the heat up slightly to medium
and cook, stirring for 2 – 3 minutes. We are NOT bringing this to a boil. Taste your white sauce,
it should have a very mild flavor, if necessary add a little more salt and some fresh ground
pepper.
Top the rutabaga and turnips with cheese. Pour the sauce over your turnips and rutabaga. Top
the dish with breadcrumbs and cheese, if desired.
Bake at 350 for 20 minutes, unless of course you’re using a deep casserole dish, then bake for
35 – 40 minutes. Keep an eye on it near the end, if the cheese is browning too much, consider
covering with foil.
Raw Turnip and Rutabaga Salad with Watercress by LATimes
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2or 3 medium turnips, peeled
2or 3 medium rutabagas, peeled
1/2 medium red onion, quartered
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground white
pepper
6 tablespoons olive oil
1 bunch watercress, tough stems
Peel and rinse the turnips and rutabagas. Pat them dry and grate them into a large bowl using
the largest holes of a box grater. You should have 5 1/4 cups of grated vegetables; if not, grate
a little more.
Slice the onion as finely as possible, add it to the grated vegetables, and toss to combine. Set
aside 5 to 10 minutes to let the flavors blend.
For the vinaigrette, whisk together the lemon juice, salt and pepper in a small bowl, then whisk
in the olive oil. Set aside 1 tablespoon vinaigrette for the watercress and pour the remaining
dressing over the grated vegetables and toss. Adjust the seasoning, adding more lemon juice or
olive oil to taste if necessary.
Toss the watercress with 1 tablespoon of the vinaigrette and a couple grinds of white pepper.
Arrange the vegetables on a platter, surround them with the dressed watercress and serve.
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Rutabaga Gratin from Steven Satterfield at Miller Union, Atlanta
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1 large or 2 small rutabagas, peeled and thinly sliced
(See note below)
1 cup chicken broth
1/4 cup heavy cream
1/4 cup whole milk
2 tablespoons unsalted butter, plus more for buttering
the casserole dish
2 ounces sharp dry cheese (I used Flat Creek Lodge
Farmhouse Cheese, but any kind of sharp grating
cheese like Parmigiano-Reggiano could work)
1 cup of freshly grated bread crumbs (a rustic sourdough or crusty European style bread is
my favorite for this type of breadcrumb)
1 tablespoon extra virgin olive oil
2 tablespoons kosher salt
a few gratings of freshly grated nutmeg
a few turns of black pepper, freshly milled
In a medium sized buttered casserole dish, place one layer of thinly sliced rutabagas evenly
across the bottom. Season uniformly with kosher salt, dot with tiny pats of butter, grate lightly
with nutmeg, and then begin another layer. Continue until the dish is filled 2/3 of the way up
the sides, seasoning each layer evenly.
Add the chicken broth, milk and cream. The liquid should come just below the top layer of
rutabagas. Add the grated cheese across the top layer.
Run the bread through a food processor and drizzle the olive oil in to coat the bread at the end.
Season the breadcrumbs with salt and pepper. Add the breadcrumbs across the top and then
gently press down on all of the layers, to add some moisture to the bread. This will help keep it
from burning across the top.
Bake at 350ºF for 45 minutes, or until the rutabagas in the center are tender when tested with
a paring knife or skewer. Allow to sit for 20-30 minutes before serving.
Note: Be sure to peel rutabagas very well. There is a thin line of lighter (sometimes green or
white) flesh just underneath the skin that I always remove. I've found it tends to have the most
bitter flavor. The sweeter part of the root is a deeper pale golden-yellow color that has the
most flavor.
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Smashed Rutabagas with Ginger-Roasted Pears by Bon Appetit
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4 pounds rutabagas, peeled, cut into 3/4- to 1-inch
cubes
Nonstick vegetable oil spray
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons sugar
3 firm Anjou pears (about 1 3/4 pounds), peeled,
cored, cut into 3/4-inch cubes
1/3 cup heavy whipping cream
5 tablespoons butter
1 tablespoon chopped fresh thyme
Coarse kosher salt
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Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on
prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess
moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices
from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead.
Transfer to microwave-safe bowl. Cover; chi ll. Rewarm at 1-minute intervals.
Roasted Rutabagas and Pears by TheFruitGuys.com
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Rutabaga (1 large or 2 small), peeled and cut into large cubes
2 pears, cored and quartered (leave peel intact)
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
Salt and pepper
Preheat oven to 425°F.
Put rutabaga and pears in two separate bowls. Whisk together the vinegar, honey, mustard,
and oil. Toss rutabaga and pears with enough dressing to coat, then sprinkle with salt and
pepper. Put rutabaga in a single layer on a rimmed baking sheet. Roast for 10 minutes. Toss the
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rutabagas, then add the pears to the baking sheet. Return to oven for an additional 15 minutes
or until the rutabaga and pears are lightly browned.
Serve 6 as a side dish or over frisée with additional dressing as a salad.
Pear Clafouti by The Barefoot Contessa
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1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy
(recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche
Preheat the oven to 375 degrees F.
Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1
tablespoon of the granulated sugar.
Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with
the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low
speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for
10 minutes.
Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly
fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden
brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled
with confectioners' sugar, and creme fraiche
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Country Pear Cobbler by SouthernFood.com
Filling:
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3/4 cup firmly packed brown sugar
3 tbsp all-purpose flour
1/8 tsp. salt
1/8 tsp. ground nutmeg
Dash of cloves
2 tbsp lemon juice
6 to 8 medium pears, peeled, cored, and thinly sliced
Topping:
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1 cup all purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp. baking soda
1/2 cup buttermilk
3 tbsp. margarine or butter, melted
1 tbsp. sugar, if desired
Light Cream, if desired
Combine all of the filling ingredients, except pears, in large skillet. Stir in sliced pears. Cook over
medium heat for about 5 minutes, or until hot and bubbly, stirring gently. Remove from heat
and set aside.
Make topping. Place flour, sugar, baking powder, and baking soda in mixing bowl. Beat on low
speed of electric mixer for about 30 seconds. Add buttermilk and melted margarine. Continue
to mix on low speed about 30 seconds, or just until blended.
Pour hot filling into 8-or 9- inch baking pan. Top evenly with large spoonfuls of topping. Sprinkle
with 1 tablespoon sugar, if desired. Bake at 375° for 30 to 35 minutes, or until pears are tender
and bubbly and topping is golden brown. Serve warm with light cream, if desired.
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Pear & Strawberry Crumble Pie by
ThePieLife.Blogspot.com
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8 inch frozen sweet pie crust
15 oz pears in natural juice, drained, sliced
9 zo punnet strawberries, hulled, sliced
1/2 cup caster sugar
1/2 cup plain flour
3.5 oz butter, chilled, cubed
1/4 cup flaked almonds
Preheat oven to 400 F. Place frozen tart case onto a baking tray. Bake for 12 minutes, or until
light golden.
Combine pears, strawberries and 1 tablespoon of sugar in a bowl. Stir gently to combine.
Combine remaining 1/3 cup of sugar, flour and butter in a food processor. Process until mixture
resembles coarse breadcrumbs. Stir in almonds.
Sprinkle 2 tablespoons of crumble mixture over base of tart case. Spoon pear and strawberry
mixture over top. Sprinkle with remaining crumble mixture. Bake for 20 minutes, or until
crumble is golden. Serve warm or cold with cream or ice-cream, if you like.
Fresh Pear Cake by AllRecipes
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4 cups peeled, cored and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 egg whites
2/3 cup canola oil
1 cup chopped pecans
Combine the pears and the sugar and let stand for one hour. Preheat oven to 325 degrees F
(165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray. Slightly beat the egg
whites and combine them with the oil, chopped pecans and pear mixture. Stir the flour, salt,
baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the
prepared bundt pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove
from oven and let cool on a wire rack for 10 minutes before removing form pan.
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Pear Bread Pudding by AllRecipes
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1/4 cup brown sugar
1/4 cup white sugar
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup butter, softened
1 tablespoon vanilla extract
8 eggs
1 cup white sugar
1 cup half-and-half cream
1 teaspoon vanilla extract
1/4 cup pear brandy
1/2 teaspoon salt
2 (1 pound) loaves sliced artisan bread, cut into 3/4 inch strips with crusts removed
4 pears - peeled, cored and sliced
2 cups heavy cream
1 pinch ground cinnamon
Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt.
Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs.
Set aside.
In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of
vanilla, pear brandy and salt.
Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour
about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle
with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the
crumb topping on top. Press down on the layers as needed to help them absorb the liquid.
Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on
top or two dinner plates to keep it from puffing while it bakes.
Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the
bottom pan until it is half way full.
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Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees
F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted
into the center comes out clean.
Spiced Zucchini Pear Cake by CompletelyDelicious.com Adapted from My Baking Addiction
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1 1/4 all-purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegetable oil
1/2 brown sugar
1/2 sugar
2 eggs
1 cup zucchini, shredded
1 cup pears, peeled and diced
For the frosting:
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4 ounces cream cheese, at room temperature
3 tablespoons butter, at room temperature
3 tablespoons maple syrup
1/2 teaspoon cinnamon
2 cups powdered sugar
Preheat oven to 350 degrees F. Butter and flour a 9 inch bundt pan. Alternatively, you can use a
8 inch square pan.
In a bowl, combine the flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda.
In another bowl, mix together the oil, eggs, and sugar. Add the dry ingredients and mix with a
spoon until the mixture just comes together and the dry ingredients have fully incorporated
into the wet ingredients. Fold in the zucchini and chopped pears.
Bake 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the
pan for 10 minutes, then invert onto your serving platter to cool completely.
To make the frosting, beat together the cream cheese and butter until light and fluffy. Add the
maple syrup, cinnamon and powdered sugar and beat until combined.
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Zucchini Bread by Simply Recipes
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2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla.
Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the
mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and
mix. Fold in the nuts and dried cranberries or raisins if using.
Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for
doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool
in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Zucchini Cookies by Bakingsheet.blogspot.com
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1 medium zucchini (with skin)
1/2 cup butter, room temperature
1 cup sugar
1 egg
2 cups all purpose flour
1 tsp baking soda
1 t cinnamon
1/4 t allspice
1/2 tsp salt
1 cup golden raisins
Preheat oven to 350F. Line a baking sheet with parchment paper
Finely grate the zucchini and, using several paper towels, squeeze as much moisture as possible
out of it. You should have approximately 1 cup of zucchini. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon and allspice.
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In a large bowl, cream together butter and sugar until light. Beat in egg, then zucchini, and
gradually beat in the flour mixture. When the cookie dough has just come together, stir in the
raisins.
Scoop by tablespoonfuls onto prepared baking sheet. Cookies will spread, so leave at least 1 1/2
inches between scoops.
Bake for 13-15 minutes at 350F, until light golden at edges, but not browned all over (which
could cause them to be too dry). Cool on baking sheet for about 4-5 minutes, then transfer to a
wire rack. Store in an airtight container. Makes about 3 dozen.
Zucchini Carrot Bread
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1 ½ cups all-purpose wheat flour
1 teaspoons baking powder
1 teaspoon baking soda
½teaspoon non-alum baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 organic egg
¾ cup sucanat
1 teaspoons vanilla
½ cup coconut oil
1 to 1½ cups grated zucchini
½ cup grated carrots
1/2 cup chopped walnuts or pecans
Preheat oven 350F. Stir together and set aside flour, baking powder, baking soda, salt, and
spices. Beat the egg, oil, sucanat. Add the grated zucchini and carrots. Mix the wet and dry
together only until it is incorporated. Do not over mix. Pour into a buttered 9-inch bread pan
and bake until done, a little under an hour. Let the bread cool in the pan 5 minutes before
turning out onto a wire rack. Serve warm or cool. Optional: dust with powdered sugar.
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Zucchini Carrot Apple Bread (aka "Mama Bread") by GreenBeansAreYucky.blogspot.com
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1 cup all purpose organic flour
2 cups organic whole wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla
2 eggs, beaten
1/4 cup vegetable oil
1 cup organic applesauce
1 cup organic yogurt (plain / full fat)
1 cup honey
1 cup shredded organic carrots
1 cup shredded zucchini (with skin)
* Mix all dry ingredients together. In a separate bowl, mix together vanilla, eggs, vegetable oil,
applesauce, yogurt and honey. Slowly mix wet ingredients into the dry ingredients. Fold in the
carrots and zucchini. Pour into greased (I just use some olive oil) muffin tins. Put tins into a
preheated oven at 425 degrees. When you put the muffins in the oven, immediately turn the
temperature down to 400 degrees and bake for 15-20 minutes (or until a knife comes out
clean). I found putting them in an extra hot oven creates a nice, big dome top on the muffin.
This recipe made 20 muffins.
My son just loves bread so I wanted to create some muffins that would be really healthy for
him (and sneak in some veggies while I'm at it). Brady loved these muffins! No refined sugar
and lots of healthy, organic ingredients. They are so moist , so delicious & so healthy! My
husband said the name is too long so he shortened it to "Mama Bread". We have a definite
keeper on our hands with this one.
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Zucchini Bread with Pineapple by Simply Recipes
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3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins
Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating
mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A
third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add
the walnuts and raisins, blend gently.
Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1
hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10
minutes. Turn out onto wire racks to cool thoroughly.
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Pichet Ong’s Zucchini Cake by NYMag.com
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1 stick unsalted butter, at room temperature, plus more for greasing
1/4 cup sugar in the raw
4 cups zucchini
2 1/4 cups plus 3 tbs. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 cup light brown sugar, packed
1/4 cup sugar
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. salt
4 large eggs, lightly beaten
1/2 cup canola or vegetable oil
Preheat oven to 350. Butter a 10-inch-round cake pan, line the bottom with parchment paper,
butter the paper and sides of cake pan, then sprinkle with sugar in the raw. Put pan in
refrigerator while preparing other ingredients. (1) Finely grate zucchini, and set on paper towels
to dry. (2) Sift the 2 1/4 cups of flour, baking powder, and baking soda, and set aside. Using an
electric mixer, cream butter, brown sugar, sugar, cinnamon, nutmeg, and salt on medium-high
speed until mixture is light and fluffy, about 10 minutes. Reduce speed to low, and add sifted
dry ingredients until no traces of flour remain. Toss zucchini with 3 tablespoons of flour, and
add to batter, continuing to mix until evenly distributed. (3) Whisk together eggs and oil, then
stream into batter with mixer on medium-low. Pour into greased pan, and bake until a tester
comes out clean, 45 to 60 minutes. Cool in pan for 10 minutes, then invert onto a cooling rack,
remove parchment paper, and allow to cool.
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