Squash and Apple Casserole

This is so easy and so very “where we live” that it just tastes and smells like autumn looks – earthy and bright.  Originally published in Hot Off the Griddle – October 1993

INGREDIENTS

• 1 large or 2 small acorn or pepper squash
• 3 medium apples
• 1/2 tsp ground cinnamon
• 1/2 tsp grated nutmeg
• 1/2 tsp salt
• 1/2 cup maple syrup
• 2 Tbsp butter, melted
• 1 Tbsp vinegar

METHOD

1. Preheat oven to 375F.
2. Slice squash into six 1-inch rings; remove seeds.
3. Place in a single layer in a 13 × 9 inch baking dish.
4. Core and cut apples in halves, crosswise.
5. Place one apple half in the centre of each squash ring.
6. Sprinkle with cinnamon, nutmeg and salt.
7. Combine syrup, butter and vinegar; pour over top.
8. Cover and bake 55 to 60 minutes, basting occasionally.

Makes 6 delicious servings.

Turnip and Apple Puree

From Anne Lindsay’s “Lighthearted Cookbook”. We first re-printed it in Hot Off the Griddle #43, September 1995.

INGREDIENTS

• 1 small turnip (about 1 1/4 lb) peeled and cubed
• 1 large apple, peeled, cored and cut in chunks
• 1/4 cup low-fat plain yogurt
• 1 Tbsp margarine
• pinch nutmeg
• salt and freshly ground pepper

METHOD

1. Steam turnip for 15 to 20 minutes or until nearly tender.
2. Add apple and cook for 5 to 10 minutes or until turnip and apple are tender.
3. Drain well.
4. In food processor or blender, puree turnip mixture until smooth (or mash or put through food mill).
5. Add yogurt, margarine and nutmeg; season with salt and pepper to taste and process just until combined.
6. Reheat in saucepan over medium low heat or in microwave until heated through.

Makes 6 servings.

Asparagus Gratin

From the Canadian Mennonite Cookbook.

INGREDIENTS

1. 3/4 to 1 lb. asparagus
2. 1/2 tsp salt
3. 1 cup water
4. 2 Tbsp butter
5. 2 Tbsp flour
6. 1 cup milk
7. 2 hard cooked eggs, sliced
8. 1/2 cup grated cheese
9. salt and pepper
10. 1/2 cup crumbs

METHOD

1. Cut asparagus in 1 inch pieces
2. Cook in salted water for about 10 minutes.
3. Drain well.
4. Melt butter, blend in flour.
5. Add milk slowly and cook till thick and smooth, stirring constantly.
6. In greased baking dish arrange in layers asparagus, sliced eggs, grated cheese, salt and pepper and sauce.
7. Brown crumbs in a little butter and sprinkle over top.
8. Bake and serve.

Asparagus Saute with Roasted Almonds

From Tomato Blessings and Radish Teachings by Edward Espe Brown

INGREDIENTS

• 1/4 cup almonds
• 2 pounds asparagus
• 1 Tbsp olive oil
• several pinches of salt
• 1/2 tsp grated lemon peel

METHOD

1. Roast almonds in 350F oven for 8 minutes until toasty, or in a dry skillet over moderate heat.
2. Let cool, and then slice them. (Already slivered almonds will not provide the same flavour.)
3. Snap off the tough ends of the asparagus by hand. Then cut into 3 inch long diagonal strips.
4. Heat large skillet, add the olive oil and a sprinkling of salt. Saute the asparagus for 2-3 minutes.
5. Taste, cover and cook over low heat until tender enough for your taste. The asparagus should be bright green.
6. Toss with lemon peel, check the seasoning, and serve, garnished with the almonds.

Serves 4 to 6 people.

Coconut Vegetable Curry

A recipe from Company’s Coming by Jean Pare

INGREDIENTS

• 14oz can of light coconut milk
• 1 cup vegetable broth
• 3 Tbsp granulated sugar
• 3 Tbsp soy sauce
• 2 Tbsp lime juice
• 1 tsp red curry paste
• 19 oz can of chickpeas, rinsed and drained
• 14 oz can of cut baby corn, drained
• 1 cup chopped onion
• 1 cup sliced carrot
• 1 cup sliced celery
• 1/2 cup pot barley
• 1 cup chopped fresh asparagus
• 1 cup chopped red pepper

METHOD

1. Whisk first 6 ingredients in medium bowl until smooth.
2. Put next 6 ingredients in 3 1/2 to 4 quart slow cooker.
3. Pour coconut milk mixture over top. Stir. Cook, covered, on Low for 8-9 hours or on High for 4-4 1/2 hours.
4. Add asparagus and red pepper. Cook, covered, on High for 20-30 minutes until asparagus and red pepper are tender-crisp.

Makes about 8 cups.

Harvest Vegetable Curry

From “Lighthearted Everyday Cooking” by Anne Lindsay

A warm meal for a cold month. This recipe is pretty adaptable if you’ve got a bountiful and miscellaneous crisper-full. It includes no salt. Secretly, we can tell you that ½ teaspoon of fine sea salt does not go amiss if not restricted by other dietary considerations.

Serves 6

INGREDIENTS

• 2 carrots, sliced
• 2 cups peeled cubed squash (about one inch pieces)
• 2 cups broccoli florets
• 1 sweet red pepper, cut in strips
• 1 small yellow zucchini (about 6 inch), cut in wedges
• 1 red onion, cut in wedges
• 1 cup cooked chick peas
• 1 Tbsp olive oil
• 1 Tbsp curry powder
• 2 Tbsp minced ginger root (or equivalent prepared chopped ginger)
• 1 tsp ground cumin
• 3 cloves garlic, minced (or equivalent prepared chopped garlic)
• 1/4 tsp hot pepper flakes (optional)
• 1/2 cup chicken or vegetable stock or water
• 2 Tbsp lemon juice
• 3 cup hot cooked brown rice, or couscous, or bulgur
• 2 Tbsp chopped fresh coriander, or parsley

METHOD

1. Steam carrots and squash for 5 minutes.  
2. Add broccoli, red pepper, zucchini and red onion; steam for 5 minutes.
3. Add chick peas; steam for 3 to 5 minutes or until all vegetables are tender-crisp.
4. Meanwhile, in a small saucepan, heat oil over medium heat.
5. Cook curry powder, ginger root, cumin, garlic and hot pepper flakes (if using). Stir often, for 2 minutes.
6. Add stock and lemon juice. Simmer uncovered, for 2 minutes.
7. Toss vegetables with sauce.

Serve over hot rice or couscous or bulgur. Garnish with coriander or parsley.

Rapini x 2

Silvia's Rapini

INGREDIENTS

• 1 bunch rapini, ends trimmed and stems sliced in half lengthwise
• 1/2 cup pinenuts
• 2-3 Tbsp olive oil
• 1-2 Tbsp honey
• salt to taste

METHOD

1. Wash rapini in plenty of water, lightly drain the water, leaving some water on the rapini to add to the pan later.
2. Lightly saute the pinenuts in the olive oil over medium heat until lightly browned.
3. Add the slightly wet rapini to the pan, cook, stirring occasionally, for about 10 minutes or until rapini is wilted and tender.
4. Sprinkle with salt and drizzle honey over top. Toss to coat.

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Robin’s Rapini

INGREDIENTS

• 1 bunch rapini, ends trimmed and rapini chopped
• 1 small red onion, chopped
• 3-4 garlic cloves, peeled and minced
• 2-3 Tbsp olive oil
• Salt and pepper to taste

METHOD

1. Wash rapini in plenty of water, lightly drain the water, leaving some water on the rapini to add to the pan later.
2. Heat the olive oil in the pan over medium heat, add the onion and garlic. Cook, stirring, for 3-4 minutes.
3. Add the slightly wet rapini to the pan, cook, stirring occasionally, for about 10 minutes or until rapini is wilted and tender.
4. Season with salt and pepper. Toss to coat.

Ratatouille a la Marche

From Deborah Palmer of A Movable Feast

This main course or side dish is especially good served at room temperature and wonderful when the flavours have had a chance to meld. 

INGREDIENTS

• 4 medium tomatoes, cut in half
• 2 onions, red and / or white, cut into slices
• 2 to 3 cloves garlic
• 3 zucchini, cut in half and sliced lengthwise
• 1 medium eggplant, sliced lengthwise
• 1 green pepper, cut in half and seeded
• 2 to 3 Tbsp olive oil
• 1/2 tsp sugar
• Salt and pepper
• 1/4 tsp dried thyme, oregano and basil OR 1 Tbsp each of fresh
• 1 Tbsp lemon juice

METHOD
Slice tomatoes, onions, zucchini, eggplant and peppers as directed. Peel garlic cloves and leave whole. Place all vegetables, cut side down, on grill and cook turning for approximately 15 minutes. Thin slices will take less time. When all vegetables are cooked, slice the larger pieces into more convenient serving size. Place in serving dish and dress with herbs, then with oil, lemon juice and salt and pepper.

Spinach with Raisin and Pine Nuts

Delicious as a snack or with your meal. From Hot Off the Griddle, April 2004

INGREDIENTS

• 1/3 cup dark raisins
• 1 thick slice crusty white bread
• 3 Tbsp olive oil
• 1/3 cup pine nuts
• 1 1/4 lb (570 grams) young spinach with stalks removed
• 2 garlic cloves, crushed
• Salt
• Ground black pepper

VARIATION Use Swiss chard, kale or beet greens instead of spinach, cooking them a little longer.

METHOD

1. Put the raisins in a small bowl with boiling water. Leave to soak for 10 minutes. Drain.
2. Cut the bread into cubes. Discard the crusts. Heat 2 Tbsp of the oil and fry the bread until golden. Drain.
3. Heat the remaining oil in the pan. Fry the pine nuts until beginning to colour.
4. Add the spinach and garlic and cook quickly, turning the spinach until it has just wilted.
5. Toss in the raisins and season lightly with salt and pepper.

Transfer to a warmed serving dish. Scatter with croutons and serve hot.

Summer Vegetable Bowl

Originally published in Foodstuffs Hot Off the Griddle, August 1994.

INGREDIENTS

• 4 bacon slices
• 12 tiny white onions
• 1 small green pepper, diced
• 2 cups hot water
• 1 pound trimmed green beans
• 6 ears corn, broken in thirds
• 2 tsp salt
• 2 tsp sugar
• 1/4 tsp ground white pepper
• 6 small zucchini, cut in 1” chunks
• 2 large celery stalks, cut in 1” slices
• 1 large ripe tomato, cut in wedges

METHOD

1. In 6-quart Dutch oven over medium heat, fry bacon until crumbly-crisp; drain on paper towel.
2. To drippings add onions and green pepper, and cook until golden and tender-crisp.
3. Add 2 cups hot water and next five ingredients.
4. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
5. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
6. With a slotted spoon, arrange on a large platter or in a large shallow bowl.
7. Crumble bacon and sprinkle over top, and arrange tomato wedges – just before serving.

Serves approx. 8

Tandoori Masala Roasted Vegetables

Tested and contributed by Mandy Carter

These tasty indian-style roasted vegetables make an excellent side dish. They’re easy and allow for lots of creativity!

INGREDIENTS

• 1 large carrot
• 1 large turnip (or other root vegetable of your choice)
• 1 head of broccoli
• 1 head of cauliflower
• 1 onion
• 1/3 cup olive oil
• 1 - 3 tbsp tandoori masala (depending on batch size). Available at Foodstuffs!
• 1 tsp cumin
• 1 tsp curry powder
• salt and pepper to taste

Depending on how much you’d like to make, any other vegetables can be added (red and green peppers, sweet potatoes, new potatoes).

METHOD

In a pyrex or similar casserole dish add chopped vegetables (the thinner the slice, the faster they will cook) and toss with olive oil. Add your spices and mix again. Once your oven has reached it’s 400 degree temperature, place your dish inside and allow it to bake for about 30 minutes. Can be served with rice, tandoori chicken, or a nice chick pea curry. Enjoy!

Zucchini & Lemon

Originally published in Foodstuffs Hot Off the Griddle, August 1993.

INGREDIENTS

• 4 small zucchini
• 3/4 cup onion, chopped
• 1/4 cup butter
• 3 Tbsp lemon juice
• 1 tsp oregano

METHOD

1. Slice zucchini in 1/2 inch rounds.
2. Cook 8 minutes in boiling water or over steam.
3. Drain and place in serving dish.
4. Meanwhile cook onion in butter until tender.
5. Add lemon juice & oregano.
6. Pour over zucchini & serve.

Vegetable Moussaka

Originally featured in Foodstuffs Hot Off the Griddle, July 1997.

INGREDIENTS

• 1 medium eggplant
• 1 1/2 Tbsp coarse salt
• 2 8-inch zucchini
• 1 cup ricotta or cottage cheese
• 1/2 cup parmesan cheese
• 3 eggs, lightly beaten
• 1/2 cup heavy cream (35%)
• 1/2 tsp dried oregano
• dash of salt and pepper
• 1/2 cup peeled, chopped tomatoes
• 2 large or 3 medium tomatoes, sliced

METHOD

1. Cut eggplant into 1/3 inch slices.
2. Sprinkle with salt and layer in colander.
3. Place a heavy weight on top and let stand for 2 hours to let the bitterness drain out.
4. Rinse well under cold water and then dry, squeezing out excess water with paper towels.
5. Brush slices with olive oil and bake in a preheated 350 degree oven, turning once, until golden (approx. 5 minutes). Hold.
6. In a bowl, combine cheeses, eggs, cream & seasonings.
7. Blend well.
8. To assemble moussaka, lightly grease an 8 cup casserole dish and place chopped tomatoes in bottom.
9. Arrange a layer each of eggplant, zucchini and sliced tomatoes.
10. Repeat with three more layers.
11. Pour egg mixture over vegetables, shaking casserole to distribute custard through layers.
12. Bake in a preheated 325 degree oven for 1 hour or until set and golden.
13. Remove from oven and let rest for 10 minutes.

Serve as a vegetable, appetizer garnished with black olives, or as a delicious vegetarian main dish.

Serves 3 or 4 as a main dish, 6 to 8 as a side dish or appetizer.