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Sauerkraut
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Green Bean Casserole
Corn Pudding
Braised Red Cabbage
Beetroot

Roasted Balsamic Sweet PotatoesPreheat oven 400
Bring to a boil:1T Brown Sugar and 1/4C Balsamic Vinegar. Stir until sugar dissolves. Reduce heat till thick
Add 1/4 C butter and 1t Kosher Salt
Add:3 yams, peeled and cubed
Bake 40 minutes

Batter-fried Zucchini1 large zucchini, washed, trimmed, cut lengthwise into strips 1/8 to 3/16 inch thick
Olive oil for frying, 1/2 T salt
Batter:
8 ounces of bottled soda water, 1/2 teaspoon of sea salt, 3/4 cup + 1 tablespoon of all-purpose flour
Cut zucchini slices in half if they are long. Slices measuring about 3 inches long work best.
Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
Make the batter:
Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
Fry: Bring oil to high heat. Coat zucchini in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil. Serve hot.

Onion Rings
1 large sweet onion
1 C flour, 1/2 t salt, 1/4 t cayenne pepper, 2/3 C water, 2 T vegetable oil
1 egg white, stiffly beaten
Cut onion into rings and cover with ice water. Refrigerate while making the batter. Combine batter ingredients, folding in stiffly beaten egg white last. Drain the chilled onion ring slices, dip in the batter and fry in batches in hot oil (375°) for 3 to 5 minutes or until golden brown. Drain on paper towels.

Asparagus in Almond Butter
2 pounds fresh asparagus
1/4 C slivered blanched almonds, 1/4 C butter, 1 T lemon juice, 1/2 t salt
Cook the asparagus in boiling salted water until tender; drain well. In a saucepan over low heat, melt butter. Add almonds and cook until golden brown, about 6 or 7 minutes. Remove from heat; add lemon juice and salt. Pour sauce over hot cooked asparagus.

Asparagus in Pasta
1 pound fresh asparagus spears
1 package (12 ounces) fettuccine
1 medium onion minced, 2 to 3 cloves garlic minced, 1/2 C melted butter,
1/2 # sliced mushrooms, 1 medium carrot, peeled and thinly sliced
1/2 C chicken broth, 2 t dried basil, 3/4 C heavy cream, 1/2 C chopped red pepper
1 cup fresh grated Parmesan cheese
salt and pepper, to taste
fresh Parmesan cheese, grated, for garnish
Snap off woody ends of asparagus and cut spears diagonally into 1-inch pieces. Set aside.
Cook fettucine; drain and set aside.
Saute onion and garlic in melted butter in a large skillet over medium heat for 3 minutes. Add asparagus, mushrooms, and sliced carrot; saute for about 7 minutes. Add chicken broth and dried basil; cook over high heat for 3 to 5 minutes or until liquid is reduced by about one-third. Reduce heat to medium-high and add the cream and red pepper; cook an additional 3 minutes.
Add cooked fettucine, 1 cup of Parmesan cheese, and salt and pepper. Cook over low heat, stirring constantly, until heated through. Sprinkle with additional Parmesan cheese before serving. Serves 6 to 8.

Acorn Squash with Honey Apples
2 acorn squashes
boiling water
3 tart apples, such as Granny Smith
melted butter, about 1/2 cup plus 1 to 2 tablespoons
1/2 cup honey
salt
Wash squashes and halve lengthwise; scoop out seeds and scrape out fibers. Put halved squashes into baking dish, cut side down. Put the baking dish on the oven rack and add about 1/2 inch of boiling water to the dish. Bake at 400° for 20 minutes.
While acorn squashes are baking, prepare the apple stuffing. Peel, core, and dice the apples. Mix apples with 1/4 cup melted butter and the honey. Turn acorn squash halves cut side up and brush with melted butter then sprinkle with salt. Fill each acorn squash half with apple and honey mixture. Cover pan with aluminum foil and continue baking at 400° for 30 minutes longer, until squash and apples are tender.Recipe for acorn squash serves 4.

Baked Cabbage and Apples
1 medium head cabbage, coarsely chopped and 2 cups apples, sliced, peeled
1/3 C sugar, 1 C fine bread crumbs, 6 T melted butter
Drop chopped cabbage in boiling water and cook 3-5 minutes. Until slightly tender but still crunchy. Drain well. Layer cabbage and apples in a 2 - quart casserole, sprinkling sugar and bread crumbs on each layer.
Pat top layer flat before adding last crumbs. Pour melted butter over top of casserole. Cover and bake at 350° For 45 minutes, or until hot throughout. Remove cover during last 15 minutes.

Cheesy Cabbage Casserole
1 medium head cabbage sliced thin
10 T butter, 1/3 C flour, S/P
4 C milk, 2 C shredded cheddar cheese, 1 C bread crumbs
Boil sliced cabbage in a large saucepan of boiling salted water for 3 to 4 minutes. Drain and add 2 tablespoons butter; set aside.
In a small saucepan, melt 6 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened and bubbly.
In a greased 3-quart or 13x9x2-inch pan, layer half of drained cabbage, pour on half of the cream sauce, then the rest of the cabbage and cream sauce on the top. Sprinkle the top with the shredded cheese. Melt remaining 2 tablespoons butter and toss with bread crumbs; sprinkle over the cheese layer. Bake uncovered in a 350° oven for about 40 to 45 minutes. Serves 10 to 12.

Candied Carrots
6 large carrots, peeled, 12 small white onions, peeled
3 T butter, 1 T sugar, 1/3 C light molasses
1/4 t salt, 1/4 t ginger, 1/4 t allspice
Using separate medium saucepans, cook carrots and onions, covered, in boiling salted water for 20 minutes, or just until crisp-tender; drain each well.
Melt butter in large skillet; stir in sugar, molasses, salt, and spices. Heat, stirring constantly, to the boiling point. Add carrots and onions, stirring to coat well with syrup. Simmer, stirring frequently, for about 10 minutes, or until nicely glazed. Candied carrots and onions serves 6.

Carrots with Fresh Herb
2 pounds carrots
2 T olive oil
freshly ground black pepper
1/2 C diced onion
1 T chopped fresh thyme leaves, 1 T chopped fresh rosemary
1 orange cut into 8 wedges
Carrot recipe directions Wash and trim carrots, peel if desired, then cut in half crosswise. Heat oil on high in a large 12-inch skillet; place carrots closely together in pan in single layer. Sprinkle with chopped onion and freshly ground pepper. Reduce heat to medium-low; cover and cook, turning once after about 15 minutes. Continue cooking for about 15 minutes longer, or until fork-tender. Liquid should be evaporated and carrots beginning to caramelize at end of cooking time. Sprinkle with fresh herbs. Squeeze two of the orange wedges over carrots. Toss well and serve with remaining orange wedges. Carrot recipe with herbs serves 6.

Corn Custard with Cheese
4 cups fresh corn kernels (about 6 ears)
4 eggs, 1 1/4 C milk, 6 slices white bread, cut in cubes
2 C shredded Cheddar cheese
1/2 C chopped green onion, 1/4 C finely chopped onion, 1/4 C fresh chopped parsley
1 t sugar, optional
S/P
In a large mixing bowl, lightly beat eggs. Stir in remaining ingredients, blending thoroughly. Pour into a buttered 2-quart casserole; cover casserole and refrigerate for 4 hours or overnight. Uncover casserole and place the dish inside a larger baking pan. Add hot water to a depth of about 1 1/2 inches, or about halfway up the sides of the casserole. Bake at 325° for about 1 1/2 hours, or until set. A knife inserted into center should come out clean.Makes about 6 servings.

Corn Fritters
2 C flour, 1 T baking powder, 1/2 tsp. salt, 1/4 C sugar
2 beaten eggs, 1 C milk, 1/4 C melted butter
1 can whole kernel corn, drained (or about 1 1/2 cups frozen, thawed or fresh)
powdered sugar or syrup
Sift flour, baking powder, salt and sugar. Combine eggs, milk and butter. Fold in dry ingredients [add more or less flour - enough to bind batter]; add corn last. Drop by tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown. Sprinkle with powdered sugar or serve with syrup. Serve corn fritters warm.

Scalloped Corn and Tomatoes
2 cans diced tomatoes, drained (15oz)
1 can whole kernel corn, drained (15oz)
1 can cream-style corn, (15oz)
2 beaten eggs, 1/4 C flour, 1 T sugar, 1 t pepper, 1 chopped onion, 1/2 t garlic powder
1/3 C butter, 2 C soft bread crumbs, 1/2 C Parmesan cheese,
Preheat oven to 350 degrees. Spray a 2-quart casserole with nonstick cooking spray. Stir together tomatoes, corn, cream-style corn, eggs, flour, sugar, and pepper. Pour into casserole. In a skillet over medium heat, melt butter; saute onion until soft. Combine with the garlic powder, bread crumbs, and Parmesan cheese; sprinkle over the top of the casserole. Bake for 50 to 60 minutes.Serves 8.

Baked Corn on the Cob with Horseradish butter
4 to 6 ears of corn
1/2 C soft butter, 1 T mustard, 1 t prepared horseradish
S/P, parsley
Husk corn; remove silk. Spread a little Horseradish Butter on each ear of corn. Wrap each cob loosely in foil and bake at 450° for 20 to 25 minutes. Serves 6.
Horseradish Butter Combine butter, mustard, horseradish, salt, and pepper; cream until light and fluffy. Sprinkle extra butter with parsley and pass with hot corn.

New Mexican Corn and Zucchini
Saute some diced onion and garlic.
Add fresh corn and zucchini. Add some green chili

Balsamic and Brown Sugar Glazed Beets
7 to 9 beets, peeled, quartered
1 1/2 C water, 3/4 C brown sugar, 1/3 C balsamic vinegar, 2 T butter
Combine beets with water, brown sugar , vinegar, and butter. Bring to a boil. Reduce heat to medium and continue simmering, uncovered, for about 1 hour, or until beets are tender and most of the liquid has boiled away.

Broccoli Cauliflower Casserole
2 C water, salt, pounds of broccoli and cauliflower pieces
milk
5 T butter, 4 T flour, S/P, dash nutmeg,
2 T dry bread crumbs, 2 T Parmesan cheese, 1/8 t paprika
In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender. Drain cauliflower, reserving liquid. Add milk to the vegetable liquid to measure 2 1/2 cups.
Turn vegetables into a shallow 2-quart baking dish. Melt 3 tablespoons of butter in the saucepan over medium heat. Blend in the flour, stirring until smooth and bubbly. Gradually stir in milk mixture. Cook, stirring constantly, until thickened and smooth. Season with the salt, pepper, and nutmeg. Pour sauce over broccoli and cauliflower. Dot with remaining 1 to 2 tablespoons of butter. Combine bread crumbs, Parmesan cheese, and paprika; sprinkle over vegetables. Bake at 450° for about 20 minutes, until casserole is bubbly. Serves 4.

Broccoli in Sesame Seeds
1 pound fresh broccoli
1 T vegetable oil, 1 T vinegar, 1 T soy sauce
1 T + 1 t sugar *
1 tablespoon sesame seed, toasted
Trim and wash broccoli; drain. Cook broccoli spears in a small amount of boiling salted water just until tender, about 15 minutes. Drain and arrange broccoli spears in a serving dish.
Meanwhile, in a small saucepan, combine vegetable oil, vinegar, soy sauce, sugar, and sesame seed; bring to a boil. Pour sauce over the hot broccoli, turning spears to coat thoroughly. Serve immediately.Broccoli recipe serves 4.

Sweet and Smokey Barbecue BeansCook 1 slice bacon
Saute in drippings:1/2C chopped onion and garlic
Add:8oz tomato sauce, 1C water, 1/4C brown sugar, 2T molasses, 2T vinegar, 3/4t dry mustard
Bring to boil. Reduce heat and simmer 5 minutes, stir
Add:bacon16oz can Kidney beans, drain and rinse16oz can pintos, 16oz can cannellini white beans. S/P
Bring to a boil then simmer 10 min.

Caramelizing OnionsCaramelizing onions breaks down their sugars: softening, searing and slowly transforming them into an aromatic, nutty brown treat. Sweeter varieties of onion, like Walla Walla and Vidalia, caramelize more quickly than others.
Cut onions into crescent-shaped slices. Heat a small amount of oil or butter in a skillet over medium-high heat. When the fat shimmers, stir in the onions until coated with oil. Add a pinch of salt, then stir periodically, allowing the onions to darken.
It’s okay if the onions stick to the skillet somewhat. But if you think they’re sticking too much, add a small amount of water, then stir vigorously, deglazing the skillet until the onions have reached the desired color, flavor, and texture.

Summer CurryCook 2C Brown Rice
Mix with:1C Sunflower Seeds, 1C Raisins, 1T Orange Juice,1t Curry, pinch Nutmeg
Steam:3 Zucchinis, 3 Carrots, 3 Apples
Add:3 Bananas
Serve fruit mix over Rice and Garnish with yogurt and orange zest

Fried CorncakesPreheat oven 300
Blend: 1 C Flour, 1T Sugar, 1 1/2t Baking Powder, 1/2t Salt, pinch Cayenne
Add and blend: 2/3 C Milk, 1 Egg, 1/2t Vinegar
Add:2 C Corn, 1/2 C Green Onions
Fry 2T drops and put in oven to warm.

Au Gratin Potatoes
2 to 2 1/2 pounds red-skinned potatoes
2 T butter, 1/2 C diced onion, 2 minced garlic, 1 T fresh parsley, 2 T flour, 1/4 t pepper
1 1/2 C milk, 1 C shredded sharp Cheddar cheese, S/P
Peel potatoes and slice thinly. Rinse and cover with water in a medium saucepan. Bring to a boil; boil for 2 minutes. Drain and rinse with cold water to stop cooking.
In a saucepan, melt butter over medium-low heat. Add the diced onion and sauté until tender; add minced garlic and parsley. Stir in flour and pepper until smooth. Gradually add milk, cooking and stirring over medium-low heat until thickened. Stir in cheese until melted and sauce is smooth.
Arrange sliced potatoes in a 2 to 2 1/2-quart casserole, sprinkling layers with salt and pepper. Pour sauce evenly over potatoes. Cover dish and cook at 350° for 40 to 50 minutes, or until potatoes are tender.Serves 4 to 6.

Coconut Lime Rice
1 C basmati rice, 1 T coconut oil, 1 t butter, 1/4 C flaked coconut, 1 C coconut milk, 1 C chicken broth salt, 1 lime zested and juiced, pepper,
Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

Lemongrass Coconut Rice
1 stalk lemongrass, bottom 6 inches only, outer leaves peeled
1 C long-grain rice rinsed and drained
1 3/4 C coconut milk, 2 bay leaves, 1/2 t ground turmeric, 1 pinch salt
Lightly pound the lemongrass stalk with a kitchen mallet. Combine the lemongrass, rice, coconut milk, bay leaves, turmeric, and salt in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally; reduce heat to low and simmer until all liquid is absorbed, about 25 minutes. Remove bay leaves and lemongrass before serving.

Spaetzle Noodles
3 C flour, 4 large eggs beaten, 1 t salt, 1/2 C water (or more), 1/4 t nutmeg, 1/4 C butter
Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
Using a spätzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels.
Brown noodles in melted butter over low heat.

Roasted Cauliflower with Tahini1/4 cup extra-virgin olive oil, 4 tsp. ground cumin, 2 heads cauliflower, cored and cut into 1 1/2'' florets, S/P, 1/2 cup tahini, 3 cloves garlic, smashed and minced into a paste, Juice of 1 lemon
1. Heat oven to 500°.
Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25–30 minutes.
2. Meanwhile, combine tahini, garlic, lemon juice, and 1/2 cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.

Roasted Potatoes w Bay
Preheat oven w 450
Cook over medium heat till just warm: 2T Olive oil and 4 Bay Leaves
Coat 2 pounds small red new potatoes
S/P
Bake 45 minutes

Rosemary Broiled TomatoesPlace tomatoes halve cut side up.
Saute in butter 1 garlic clove.
Toss in 2/3C breadcrumbs and fresh rosemary.
Spoon on top of tomatoes and broil.

Catalan SpinachSaute:Golden Delicious apple about 3 minutes. Add 1/2 C Pine Nuts and saute 3 more minutes.
Add a bit more oil and 2 green onions and 1/2C raisins.
Add 18oz Spinach till wilted.
S/P

Crepe Filling Recipeshttp://www.world-of-crepes.com/index.html

Sauce for Vegetables
Curry Honey Sauce1 1/2 c. mayonnaise, 3 tbsp. lemon juice, 3 tbsp. honey, 3 tsp. curry powder
Combine mayonnaise, lemon juice, honey and curry powder. Serve in separate bowl with a bowl of cheese.

Lemon Mustard Sauce
3 tbsp. lemon juice, 4 tsp. Dijon mustard, 1/2 tsp. sugar, 2 scallions, Salt and pepper to taste,
3/4 c. salad oil
Steam vegetables until just tender. Stir together lemon juice, mustard, sugar, salt and pepper. Slowly whisk in oil until blended. Stir scallions into sauce. Toss sauce into steamed vegetables.

Creamy Dill Sauce
1/2 c. mayonnaise, 1/2 c. sour cream, 1/2 tsp. dill weed, 1 tsp. mustard, 1/2 tsp. lemon juice

Sour Cream Sauce
2 tbsp. butter, 2 tbsp. flour, 1/4 c. minced celery, 2/3 c. water, 1/2 c. sour cream, Dash of salt, Dash lemon pepper1/2 tsp. prepared horseradish
Melt butter in small saucepan over medium heat. Add flour and cook over low heat until smooth, stirring constantly. Stir in celery, water, sour cream, salt, lemon pepper and horseradish. Mix until well blended. Cook over low heat 3-5 minutes longer, stirring frequently.

Cheese Sauce
3 T butter, 3 T flour, 1/2 t salt, 1/8 t black, 1 1/2 C milk, 1 C grated sharp Cheddar
Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables.

Miso Sauce
2 tbsp. toasted sesame seeds, 1 tsp. grated ginger root, 1 tsp. minced garlic, 2 tbsp. red miso,
2 tsp. maple syrup, 2 tbsp. dry sherry, 1 tbsp. Chinese rice wine, 3tbsp. lemon juice,
2 tsp. roasted sesame oil
Combine all ingredients and toss with hot vegetables. Serve at once. Serves 4. This recipe also goes well over pasta.

Almond Butter Sauce
2 tbsp. almond butter, 3/4 tsp. cayenne, 2 1/2 tbsp. sesame oil, 1 t honey, tbsp. tamari,
2 tsp. rice vinegar, 1 tbsp. green onion, 1 1/2 tbsp. cilantro
Mix together the almond butter, cayenne and oil in a small bowl. When smooth, add remaining ingredients.

Thai Peanut Sauce
1/3 C hot water, 2/3 C peanut butter, 1/3 C soy sauce, 2 T lemon juice, 1 t cayenne pepper, 1/4 C light corn syrup, 1/4 C dry sherry
Combine all ingredients in a large bowl and stir well.

Peanut Sauce 2
1 1/2 C creamy peanut butter, 1/2 C coconut milk, 3 T water, 3 T fresh lime juice,
3 T soy sauce, 1 T fish sauce, 1 t hot sauce, 1 tablespoon minced fresh ginger, 3 cloves garlic, 1/4 C chopped fresh cilantro
Mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilanmtro just before serving.