Ingredients:

4 medium beets

½ t. Dijon mustard

¼ c. red wine vinegar

½ c. olive oil

Sea salt and freshly ground pepper to taste

3 ears of corn, blanched and scraped off the cob

2 c. chopped tomato

1 T. chervil leaves, chopped

2 T. fresh tarragon leaves

Method:

Heat oven to 350°F. Place beets in the oven on a rack and bake for an hour and a half, or until tender when pierced with a fork. When cool enough to handle, dice them into ½" pieces.

Arrange alternating rows of diced beets, corn and tomatoes on a rectangular serving plate.

Whisk together mustard, vinegar, oil, salt and pepper. Sprinkle dressing over vegetables. Sprinkle chervil on the beets and tarragon on the tomatoes. Season the corn with extra pepper. Serve at room temperature.

Servings: 4-6

Recipe source: cooking.nytimes.com

Ingredients:

1½ LB waxy potatoes, peeled, cut into 1" cubes

4 medium leeks (about 3 LB), washed, sliced very thin, use white part only

2 T. unsalted butter

4 c. chicken broth

1 c. heavy cream

Salt, to taste

Freshly ground black pepper, to taste

1 T. finely chopped fresh chives, for garnish

Method:

In a large pot over medium-low heat add butter.

When melted, add leeks and gently sweat (you don't want them to brown) until soft (about 5 minutes). Add potatoes and chicken broth. Bring to a boil, lower to a simmer.

Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.

Add mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.

Return soup to pot and whisk in cream. Stirring constantly, bring soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If too thick, add a little water or broth.

Taste and season with salt and pepper.

Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).

Just before serving, sprinkle chives over top.

Servings: 6

Recipe adapted from: thespruceeats.com

Ingredients:

1 c. quinoa

1 medium-sized eggplant, cut into ¼" chunks

2 T. olive oil

2 c. chopped tomato

3 scallions, minced, white and light green parts only

1 large cucumber, cut into ¼" chunks

1 bunch of parsley, diced

2 c. cooked chickpeas (if canned, rinse and drain)

salt and pepper to taste

Dressing:

¼ c. tahini

¼ c. water

2 T. lemon juice

1 t. lemon zest

2 t. honey

½ t. cayenne pepper

salt and pepper to taste

Method:

Combine quinoa with 2 cups of water in a saucepan. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork.

Prepare dressing by whisking all the ingredients together until smooth. Taste test and adjust seasonings if necessary.

Lightly salt eggplant chunks and set aside on a clean towel.

Heat oil in a large skillet over medium-high heat. Add scallions and cook for about 3 minutes. Add eggplant and chickpeas and continue to cook stirring often until eggplants begin to brown on all sides and chickpeas become lightly toasted, about 8 minutes. Remove from heat and set aside.

In a large bowl combine cooked quinoa with tomatoes, cucumber and eggplant/chickpea mixture. Stir in parsley and toss until well combine. Drizzle with dressing and season to taste with salt and pepper.

Servings: 4

Recipe adapted from: dishingupthedirt.com

Ingredients:

Coarse salt

½ LB green beans

2 cucumbers (1¼ LB)

¼ LB oil-cured black olives, pitted, torn in half

¼ c. fresh flat-leaf parsley leaves

1 t. Dijon mustard

1 T. red-wine vinegar

Freshly ground pepper

2 T. extra-virgin olive oil

Method:

Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut in half lengthwise.

Peel cucumbers, and split lengthwise. Remove seeds using a melon baller or a spoon. Cut into ½"-thick slices on the diagonal. Combine with beans, olives, and parsley leaves in a medium serving bowl.

Place mustard, red-wine vinegar, and salt and pepper to taste in a small bowl; whisk to combine. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving.

Servings: 4

Recipe adapted from: marthastewart.com

Ingredients:

1 large eggplant

2 T. olive oil

½ yellow onion, diced

1 c. baby bella mushrooms, sliced

3 cloves garlic, minced

1 LB ground chicken

½ t. dried oregano

½ t. sea salt

½ t. black pepper

⅓ c. roasted red peppers, roughly chopped

¼ c. fresh basil, chopped

¼ c. balsamic vinegar

Method:

Preheat oven to 400°F.

Cut eggplant in half length wise, and carefully hollow out each half leaving about a ¼" around the sides. Roughly chop the removed eggplant.

Heat olive oil in a large skillet over medium high heat. Add onion, sauté until tender, about 5-6 minutes.

Add chopped eggplant, mushrooms, and garlic. Cook until eggplant is tender, about 7-8 minutes.

Add ground chicken, oregano, salt and pepper. Cook until chicken is no longer pink, about 10 minutes. Stir in roasted red peppers and basil and remove skillet from heat.

Place eggplant halves in a baking dish and stuff with chicken mixture. Drizzle a little olive oil on top and roast for 30-35 minutes until tender.

Meanwhile, add balsamic vinegar to a small sauce pan. Bring to a low simmer and cook until thickened and reduced by about half, about 10-12 minutes.

Remove stuffed eggplants from oven; top with balsamic reduction and additional basil before serving.

Servings: 2

Recipe adapted from: thesophistcatedcaveman.com

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