Winter Share Seven February 20th 2020

Important information:

• This is a monthly and biweekly share. The next monthly share is March19^th.
• Please remember to bring your share boxes to your distribution site.

Family Farm News from us all…
As many of you may have already heard, our beloved Daniel went home to be with his Lord and Savior Monday evening just before nightfall. He had been dealing with a health issue and was unaware until the last few days that he would not physically recover. He was a man of strong character, but most of all, a man of strong faith in God. He stood bold and strong and courageously fought the good fight of faith to the end. Please know that we will continue Daniel’s legacy; not only growing healthy, delicious and nutritious produce but perhaps even more importantly his greater joy of growing enduring relationships which stand the test of time and the circumstances life brings. His footsteps are large, but we will follow on as he wished, sharing the abundance that our Creator provides for us on our “Promised Land” at Oles Family Farm. We so appreciate all of you who have reached out to us through this very difficult time. If anyone has pictures that they would like to send along we would certainly treasure those. Thank you for continuing on with us in this journey; we know that your hearts are mourning with us…
Thank you for all your support, prayers and blessings, Jane & Ben, Andrew, Meg, Pam and families.

Produce:   Adirondack red potatoes   Cipollini onions   Garlic    Garlic powder   Red onions   Orange carrots   Red & Green cabbage   Black beans   Red beets   Spinach   Salad greens

Produce tips:
– The garlic powder in your share is from last year’s crop. It is dehydrated in quite a lengthy and labor of love process by one of our good friends and CSA worker share members. It is deliciously pure and a powerful anti-oxidant. Enjoy and savor the delicious flavor!
– Don’t forget to soak your dry beans overnight. It makes them much more digestible so you benefit from all the nutrition.
– Adirondack red potatoes and red outside and pink inside. They are a creamy variety great for boiling and mashing.
– Please enjoy the last of the cipollini onions. The make such great slices for salad or sautéing!

Recipes:
BEET, MUSHROOM AND POTATO CASSEROLE
2 tbsp oil; 1 medium onion, chopped; 3 tbsp flour; 1 1/4 cups vegetable stock; 1 1/2 pounds cooked beets, peeled and chopped; 5 tbsp light cream; 2 tbsp creamed horseradish; 1 tsp hot mustard; 1 tbsp wine vinegar; 1 tsp caraway seeds; 2 tbsp butter; 1 shallot, chopped; 8 ounces mushrooms, trimmed and sliced; 3 tbsp chopped fresh parsley
For the potato border: 2 pounds potatoes, peeled; 2/3 cup milk; 1 tbsp chopped fresh dill; salt and freshly ground black pepper
Preheat the oven to 375°F. Lightly oil a 9-inch round baking dish. Heat the oil in a large saucepan, add the onion and cook until soft, without coloring. Stir in the flour, remove from the heat and gradually add the stock, stirring until well blended.  Return to the heat, stir and simmer to thicken, and then add the beets, cream, creamed horseradish, mustard, vinegar and caraway seeds. To make the potato border, bring the potatoes to a boil in salted water and cook for 20 minutes. Drain well and mash with the milk. Add the dill, if using, and season with salt and pepper. Spoon the potatoes into the prepared dish and make a well in the center. Spoon the beet mixture into the well and set aside. Melt the butter in a large nonstick frying pan and cook the shallot until soft, without browning. Add the mushrooms and cook over moderate heat until their juices begin to run. Increase the heat and boil off the moisture. When quite dry, season with salt and pepper and stir in most of the chopped parsley. Spread the mushrooms over the beet mixture, cover and bake for about 30 minutes. Serve at once, garnished with the reserved parsley. If you are planning ahead, this entire dish can be made in advance and heated when needed. Allow 50 minutes baking time from room temperature. Serves 4

CABOT CHEDDAR MASHED POTATOES
2 pounds potatoes; 1/2 cup butter, plus more as needed; 3/4 cup whole milk, heated; 4 ounces sharp cheddar cheese, grated; Nutmeg; Salt and freshly ground white pepper
Peel and dice the potatoes. Cover with cold, salted water in a large stockpot. Bring to a boil over high heat and cook until potatoes are just fork tender. Drain thoroughly, and place in a large bowl with the butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste. Makes 4 servings

VEGAN PINK MASHED POTATOES WITH GINGER AND CARDAMOM
2 Adirondack Red potatoes, 1 tablespoon coconut oil, 1/2 cup hemp (or soy) milk, 1/8 teaspoon cardamom, 1 tablespoon chopped candied ginger, finely chopped, salt to taste
Scrub potatoes and cut into chunks. (I always leave the nutrient-rich peel on.) Place them in a pot of boiling water and boil until tender, then drain. Add all other ingredients and mash with a potato masher until smooth and perfectly lavender.

SPINACH, POTATO AND SAUSAGE SOUP
1 tablespoon olive oil, 1 cup diced white onion, 2 large garlic cloves, minced, 1/2 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes (or more if you like things spicy, like me), 12 ounces vegan sausage, chopped 1.5 lbs. potatoes quartered, 4 cups vegetable broth , 6 ounces fresh baby spinach , 1/4 cup cashew cream (or other non-dairy cream option. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, oregano, basil, red pepper flakes, pinch of salt and pepper, and sausage and cook for 8-10 minutes, or until sausage is lightly browned and onion has cooked down. Stir often so the sausage doesn’t stick to the bottom of the pan.  Add the potatoes and cook another 2-3 minutes, stirring often. Add in the vegetable broth and increase heat to a low boil, then reduce to low and simmer for 10-15 minutes until potatoes are tender. Stir in the spinach until wilted, then remove from heat. Stir in the cashew cream, mixing to just combine, and taste for seasoning. Depending on the saltiness of your broth, you may need more salt/pepper. Serve! Recipe from: delishknowledge.com

HERBED CARROT SOUP
2 lbs. carrots, 1 medium potato, 4 c. water, 1T butter or oil, 1 c chopped onion, 11/2 t salt, 2 medium cloves garlic; minced, ½ t marjoram or oregano, 1 t basil, 1-2 T lemon juice (or to taste), optional: small amounts of finely minced fresh mint, chives and or parsley for the top.
Peel and chop the carrots and potato, and place them in a medium-large saucepan with the water. Bring to a boil, cover, and simmer until the vegetables are tender (10-15 minutes). Meanwhile, heat oil in a small skillet. Add onions and salt, and sauté over medium heat for about 5 minutes. Add garlic and dried herbs and sauté about 5 minutes more, or until the onions are soft. Stir in lemon juice. Purée everything together in a blender or food processor and transfer to a kettle or Dutch oven. Simmer gently 8-10 minutes. Serve hot, topped with a light sprinkling of fresh herbs if desired. Recipe from The New Moosewood Cookbook

CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook.

BEETS AND CARROTS IN A LIME VINAIGRETTE
2 medium beets, peeled and cubed, 2 medium carrots, sliced diagonally, 1 medium cucumber, cubed, 6 Tbs veggie oil, 3 Tbs lime juice, 2 Tbs chopped cilantro or dill, 1 garlic clove, minced, salt to taste
Steam beets and carrots separately until tender. Combine dressing ingredients (I find a jar works well because you can put the lid on and shake it all up.) Put the veggies, including the cucumber in a bowl and toss with dressing. Chill. Recipe from Red Fire Farm

ASIAN PEANUT NOODLE SLAW WITH SHREDDED CHICKEN
Cook 4 oz. spaghetti according to package directions about ten minutes. Drain and rinse to cool. In a large bowl, whisk 1/3 cup creamy peanut butter, ¼ cup water, 3 T each seasoned rice vinegar and lime juice, 1 T packed brown sugar, 1T low sodium soy sauce and 1 tsp. (or to taste) siracha until smooth. Add spaghetti, 21/2 cups shredded rotisserie chicken, 6 cups shredded cabbage, 2 cups shredded carrots, 3 thinly sliced scallions and 1/3 cup roughly chopped cilantro or parsley. Toss well. Scatter ¼ cup chopped roasted peanuts over the top. Recipe form FAMILYCIRCLE.COM

ROASTED CARROTS WITH CUMIN & CINNAMON
1 bunch carrots, halved lengthwise then crosswise into 3-inch pieces, Orange juice, EVOO, Pinch salt, Pinch ground cumin, Pinch ground cinnamon, Garnish with fresh chopped cilantro or parsley
Preheat the oven to 425 degrees. Toss carrots with orange juice, EVOO, salt, ground cumin and ground cinnamon. Roast, tossing halfway through cooking, until carrots are soft and browned in spots, 30 to 35 minutes. Garnish with fresh chopped cilantro or parsley.

GINGER BEER GLAZED CARROTS
1 cup strong ginger beer, such as Reed’s Extra Ginger Brew, 1 cup chicken stock, 2 1/4 lbs. carrots, peeled and cut into 2-inch segments, 2 tsp. butter, 4 tsp. chopped fresh parsley, 1 tsp. chopped garlic, 1 tsp. chopped orange zest
In large skillet, boil ginger beer and stock until reduced to 1 cup, 10 to 15 minutes. Add carrots and butter; season. Cook over medium-high, stirring occasionally, until tender and glazed, about 15 minutes; season. Chop together parsley, garlic and zest. Sprinkle over carrots.

QUICK MEAL CABBAGE WITH HAM AND SESAME SEEDS
2 tablespoons vegetable oil or olive oil; 6-8 cups shredded cabbage; 2 teaspoons minced garlic; 1/2 cup chicken or vegetable stock or water; 1+1/4-1/2 teaspoon hot red pepper flakes; salt and pepper to taste; 1/2 cup thin strips of ham; lemon juice; toasted sesame seeds Heat oil, garlic, and pepper flakes in large skillet. Add ham; sauté 1 minute. Add cabbage. Stir in stock. Cover, and simmer hard until most of the stock is absorbed and cabbage is wilted and tender, 5-10 minutes. Add salt, pepper, and lemon juice. Garnish with sesame seeds.
Inspired by a recipe by Pam Anderson with Karen Tack in Cook s Illustrated January 1995. Serves 4

APPLE AND WINE-BRAISED RED CABBAGE
2 tablespoons canola oil; 1/2 large head red cabbage, shredded or sliced as thinly as possible; 1 onion, halved and cut as thinly as possible; salt and pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup brown sugar; 3 apples, cored and cut into eighths; 1/2 cup raisins
Heat oil in large braiser or wok over medium-high flame. Add cabbage and onions; season with salt and pepper to taste, and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about S minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 4-Sminutes. Stir in apples and raisins; cook another 20-30 minutes. I’ve also used water instead of the wine and omitted the apples and raisins and it’s still yummy! Add additional salt and pepper to taste. Makes 6 servings.

GERMAN-STYLE APPLES AND CABBAGE
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional);1/2 teaspoon salt; coarsely ground black pepper to taste
Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary, to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC

 

ROSY COLESLAW WITH APPLE AND ONION
4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 Servings; Recipe from MACSAC

SCANDINAVIAN CABBAGE SOUP
2 C. cabbage, chopped; l C. onion, sliced; l C. celery slices; 1 C. peas; l C. thin sliced carrots; 2 C. creamed corn; 1 stick butter; 21/2-3cps milk; 1 tsp salt; 1/4tsp pepper; 1 tsp thyme; 1/4tsp garlic powder or fresh garlic to taste; 11/2-2cps shredded cheddar cheese.
Sauté cabbage, onions, celery, peas, and carrots in butter until tender, stirring frequently. Add milk and seasonings. Heat over low; add cheese, stirring until melted.

CARAWAY RED CABBAGE ALSACIENNE
1/4 cup (1/2 stick) unsalted butter; 1/4 teaspoon ground cloves; 1 large onion, diced; 1/2 cup dry white wine; 2 Rome Beauty apples, peeled, cored and diced; 1/4 cup Caraway Seed Vinegar (see following recipe); 1 3- to 4-pound red cabbage, shredded; 1 teaspoon salt; 1/2 cup red currant or apple jelly; 2 tablespoons sugar; 3 slices bacon, diced; 2   tablespoons brown sugar; 2 tablespoons all-purpose flour; 1/2 teaspoon freshly grated nutmeg
Melt butter in large nonaluminum pot over medium heat. Add onion and sauté until tender and light golden. Add apple and sauté until soft and pale golden, about 5 minutes. Add cabbage and toss until well combined. Increase heat to medium high and cook until cabbage is limp, about 2 to 3 minutes. Add sugars and sauté until they melt and begin to caramelize. Stir in spices, wine and vinegar and bring to boil. Cover partially, reduce heat to medium and continue cooking, stirring occasionally to prevent burning, until cabbage is tender, about 45 minutes. Season with salt. Blend in jelly, stirring until dissolved. Continue simmering gently, uncovered, 5 to 10 minutes. Sauté bacon in small skillet until limp and slightly browned. Blend in flour and cook 1 to 2 minutes. Add to cabbage and cook, stirring, until thickened. Makes about 1 quart
Caraway Seed Vinegar – 2 tablespoons caraway seed; 1-quart red wine vinegar or cider vinegar
Gently bruise caraway seed using mortar and pestle. Place in center of 3-inch square of double-thickness cheesecloth and tie with string. Place in tall 1-quart glass bottle. Bring vinegar to simmer, then pour into bottle to fill. Cap and seal. Let stand in cool, dark area for about 10 days to infuse before using. Remove caraway seed and discard.

STIR-FRIED CABBAGE
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately.
Yield: 4 servings

RUSSIAN TORTELLINI SOUP
T olive oil, 1 medium onion, quartered and sliced, 5 C chicken broth, 4 C mixed, shredded cabbage and carrots, (or coleslaw mix), 10 oz. cheese or meat filled tortellini, ½ t salt, ¼ t pepper, 1/3 C chopped fresh dill (or 2-3 T dry dill)
Heat 2T oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add shredded cabbage and carrots, tortellini, ½ t salt and pepper; cook until the tortellini are hot, 4-6 minutes. Remove from heat and stir in dill. Recipe from Eating Well magazine; Serves 4

FRIED BEETS AND CARROTS
2 tablespoons olive oil; 2 teaspoons cumin seeds; 2 medium beets, quartered, sliced 1/4-inch thick; 2 medium carrots, sliced 1/4-inch thick; tamari sauce; greens

Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings. Recipe from Linda Derrickson, Sunporch Cafe

DICED BEETS WITH ORANGE ZEST AND YOGURT SAUCE
1/2 lb. beets, peeled and cut into 1/4-inch cubes; 1/8 cup cider vinegar; zest of 1 orange, grated (about 1 tbsp.); 1/8tsp. ground mace; 1/8 tsp. ground cloves; 1/8 tsp. salt; freshly ground black pepper; 1/8 cup plain low-fat yogurt; 1 tbsp. fresh orange juice; 1/2 tsp. honey
Preheat the oven to 3750 F. In an 11/2-quart ovenproof casserole with a lid, combine the beets, vinegar, 1/4 cup of water, orange zest, mace, cloves, salt and pepper. Bake the beet mixture, covered, for one hour. Meanwhile, to make the sauce, mix together the yogurt and orange juice in a small bowl. Refrigerate the sauce until ready to serve. Remove the beets from the oven and stir in the honey. Serve immediately, topped with the yogurt sauce. Serves 2

ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like. Makes 2·4 servings.
Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm

SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs, 1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 350⁰ for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman

RUSSIAN CABBAGE BORSCHT
1+1/2 c. thinly sliced potato, 1 c. thinly sliced beets, 4 c. water, 1-2 T butter 11/2c chopped onion, 1 scant tsp. caraway seeds, 11/2 t sp. salt (or more to taste), 1 stalk celery, chopped, 1 medium-sizes carrot, sliced, 3-4 cups shredded cabbage, freshly ground pepper, 1 t. dill (plus extra for garnish), 1-2 T cider vinegar, 1-2 T brown sugar or honey, 1 c tomato puree Toppings: sour cream or yogurt and extra dill
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). Meanwhile melt the butter in a kettle or Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally until the onions are translucent. (8-10 minutes). Add celery, carrots, and cabbage plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes). Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.
Recipe for the New Moosewood Cookbook

CANNELLINI BEANS WITH SPINACH
11/2 C dried cannellini (white kidney) beans, soaked overnight, drained, 1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed, 3 sage leaves, 6 T olive oil, divided, plus more for serving, kosher salt, ½ t crushed red pepper flakes, 2 bunches mature spinach, trimmed, 1 T finely grated lemon zest, 2 T fresh lemon juice
Bring beans, head of garlic, sage, 3 T oil, and 6C water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35-45 minutes. Let cool. Heat 3T oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt. Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and ¼ C bean cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don’t cook too long or beans will get mushy). Taste and season with salt. Drizzle with oil.
Do ahead: Beans can be cooked 3 day ahead. Keep in cooking liquid; cover and chill. Recipe form Bonappetit

JAPANESE-STYLE SPINACH (Gomae)
21/2 T tahini, 11/2 T rice vinegar, 11/2T soy sauce, 1 T water, 2 t mirin, 1# spinach, trimmed if necessary, 1 t sesame oil. Toasted sesame seeds for garnish
Put a large pot of boil on to boil. Meanwhile, whisk tahini, vinegar, soy sauce, water and mirin in a large bowl. Cook spinach in the boiling water until just turns bright green, 15-30 seconds for baby spinach, 45seconds -1 minute for mature spinach. Drain in a colander and rinse with cold water. Press or squeeze to remove excess water. Add the spinach to the dressing and toss to coat. Drizzle with sesame oil and sprinkle with sesame seeds if desired. Serves 4; recipe from Eating Well magazine

FRESH HERB & CHEESE FRITTATA
Prep time10 minutes; cook time about 7 minutes; serves four
2 C fresh spinach (torn into smaller pieces), ½ C basil leaves, 1/2C parsley leaves, ¼ C chives, roughly chopped, 1.5T fresh tarragon, 2 cloves garlic; roughly chopped, ½ t olive oil, 6 large eggs, 1/2C grated Manchego cheese, 1/4t freshly ground black pepper
Preheat the broiler and position an oven rack 4 inches from heat. In a food processor combine spinach, herbs, garlic, and salt. Add the milk and 2T of the oil. Pulse until the mixture forms a pesto like paste. In a bowl, whisk together the eggs. Whisk in spinach mixture next, ¼ C of the Manchego and the black pepper. Heat remaining oil in a 10-inch oven proof skillet over medium heat. Pour in egg mixture and cook without stirring, until the frittata sets around the edges, about 5 minutes. Sprinkle with the remaining Manchego. Transfer the pan to the oven and broil 1-2 minutes until golden and firm to the touch. Slice and serve.

SUNNY-SIDE-UP EGGS ON MUSTARD-CREAMED SPINACH WITH CRISPY CRUMBS
1/4 cup coarse fresh breadcrumbs made from crustless country-style bread; 5 teaspoons Dijon mustard, divided; 2 teaspoons plus 1 tablespoon olive oil; 1/4 teaspoon mustard seeds; 1 9-ounce package fresh spinach leaves; 3 tablespoons half and half; 1 teaspoon chopped fresh thyme; 2 large eggs; Fresh thyme sprigs (for garnish)
Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve. Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumps, and thyme sprigs. 2 Servings

POTATO AND YAM SOUP WITH BACON AND SPINACH
6 slices apple wood-smoked bacon (about 6 ounces), cut crosswise into 1/4-inch pieces; 1 large onion, chopped; 2 garlic cloves, pressed; 1 teaspoon dried thyme; 1 14.5-ounce can diced tomatoes in juice; 1 10-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices; 2 medium Yukon Gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3- inch-thick slices; 2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices; 4 to 5 cups low-salt chicken broth; 1 5- to 6-ounce package baby spinach
Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper; 4- 6 main-course servings

CUBAN BLACK BEANS AND RICE
1 ½ tbsp olive oil; 1 large onion, chopped; 1 pepper, chopped; 3 cloves garlic, minced; 1 ½ tsp chili powder; 1 ½ tsp cumin; 2 cans black beans, rinsed; 2 ½ vegetable broth; 1 to2 fresh or pickled jalapenos; 2 tsp honey; 1 bay leaf; 1 ½ cups raw long grain rice; ¾ tsp salt; 2 tsp red or white wine vinegar
Heat oil in a large skillet. Add the onion and pepper and cook over medium heat stirring occasionally, until the vegetables begin to soften, about6 minutes. Add the garlic, chili powder, cumin and cook stirring for 1 minute until fragrant. Add the beans, broth, jalapenos, honey and bay leaf. Bring to a boil, reduce the heat to medium low, and simmer uncovered stirring occasionally until the beans have thickened to a sauce like consistency, about 20 minutes. Remove bay leaf. Meanwhile, bring 3 cups of water to a boil and add the rice and salt. Reduce heat to low and cook covered until the rice becomes tender and absorbs the water, about 20 minutes. Stir in the vinegar into the beans and season with salt and pepper. To serve, ladle beans over or alongside the rice. 4 servings

FUSILLI WITH KIDNEY BEANS
1 lb. fusilli (short twists), dash of olive oil, 2 cans (14 oz) chopped tomatoes,1 onion; sliced, 1 T dried parsley, dash of chili powder (or to taste), salt and freshly ground black pepper, 2T tomato paste, 2/3 c dry red wine, 2 c cooked red kidney beans
Bring a large saucepan of water to boil, add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, set aside. Place all the remaining ingredients except the kidney beans in a large frying pan, and simmer for about 10 minutes, until the liquid has reduced and the onion has softened. Add the fusilli and kidney beans to the tomato mixture, stirring occasionally. Serve immediately
Recipe from Vegetarian Pasta Cookbook by Sarah Maxwell; Serves 4-6

SPICEY BEAN AND LENTIL LOAF
2 t olive oil, 1 onion, finely chopped, 1 garlic clove, crushed, 2 celery ribs, finely chopped, 2 c cooked red kidney beans, 2 c cooked lentils, 1 egg, 1 carrot, coarsely grated, ½ c finely grated aged cheddar cheese, 1 c fresh whole wheat bread crumbs, 1 T ketchup, 1 t each ground cumin, ground coriander and hot chili powder, salt and freshly ground black pepper
Preheat the oven to 350⁰ . Lightly grease a 9x5x3 inch loaf pan. Heat the oil in a saucepan, add the onion, garlic, and celery and cook gently for 5 minutes, stirring occasionally. Remove the pan from the heat and cool slightly. Place the beans and lentils in a blender or food processor with the onion mixture and egg and process until smooth. Transfer the mixture to a bowl, add all the remaining ingredients and mix well. Season with salt and pepper. Spoon the mixture into the prepared pan and level the surface. Bake for about 1 hour, then remove from the pan and serve hot or cold in slices, accompanied by a salad. Recipe from Vegetarian, the best-ever recipe collection by Linda Fraser; Serves 12

 

CUBAN BLACK BEAN SOUP
12 oz. dried black beans (1+3/4 c. dried or 4 cups cooked), 3 bay leaves, 2t salt, 3 cloves garlic, 1 onion, 1 bell pepper, 1+1/2t dried ground cumin, 1/2t dried crushed oregano, 1/2t dried chipotle or cayenne pepper

Cook beans after washing sorting and soaking. About an hour before beans should be done, bite a few to check for tenderness. When beans give but are still crispy, mince the garlic, chop the onion and bell pepper, and then stir into beans. Cover and simmer for another hour, until bens and vegetables are tender. Remove the bay leaves. Whirl into soup consistency and serve topped with plain yogurt, diced tomatoes or salsa. Eight ¾ cup servings. Recipe from Linda Watson Wildly Affordable Organics

BLACK BEAN AND CORN SOUP
2+1/4 cups dry black beans (1 pound), 1 10 oz package frozen whole kernel corn, 1c chopped onion (1 large), 4 cloves garlic, minced, T ground cumin, 1t salt, 1t ground coriander, ¼ to ½ t bottled hot pepper sauce, 4c boiling water, 1 14 ½ oz. can Mexican-style stewed tomatoes, undrained, 1 recipe Pepper Salsa
Pepper Salsa: In a bowl combine 1+1/2 c finely chopped yellow and/or green sweet peppers; 1 finely chopped small fresh jalapeno chile pepper; 1/3 c chopped, seeded tomato; and 1 T snipped fresh cilantro. Cover and chill up to 24 hours.
Prepare beans to cook. In a 3/1/2 or 4 qt crockery cooker combine the beans, corn, onion, garlic, cumin, salt, coriander, and hot pepper sauce. Pour boiling water over all. Cover and cook on low heat setting for 8 to 10 hours or on high setting for 4-5 hours. To serve, mash beans slightly to thicken. Stir in undrained tomatoes. Serve with Pepper Salsa; Six servings Recipe from New Better Homes & Gardens Cookbook

TORTILLA-BLACK BEAN CASSEROLE
2 c. chopped onion (2large), 1+1/2 c. chopped green sweet pepper (2 medium), 1 14 oz. can tomatoes, undrained and cut up, ¾ c. picante or green salsa, 2 t ground cumin, 2 cloves garlic, minced, 4 c. cooked lack and/or red kidney beans, 12
6 in. tortillas, 8 oz Monterey Jack cheese, shredded (2c), 2 medium tomatoes, chopped (optional), 2 c shredded lettuce (optional), sliced green onions (optional), sliced ripe olives (optional), ½ c. sour cream or yogurt.
In a large skillet combine, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans. Spread one-third of the bean mixture over the bottom of the 3 qt. rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of cheese. Add another one-third of the bean mixture; top with remaining tortillas and remaining bean mixture. Bake, covered, in a 350⁰ oven 30-35 minutes or until heated through. Sprinkle with remaining 1 c. cheese. Let stand 10 minutes before serving. If desired, top with tomatoes, lettuce, onions, olives, and serve with sour cream.

BEAN & BARLEY SALAD
¾ c. quick cooking barley, 16 oz. cooked Kidney beans, 16 oz. cooked black beans, 1¼ c. corn, 1 large sweet red pepper; finely chopped, 6 green onions; chopped, 1/3 c. minced fresh cilantro
Dressing: ¾ cup olive oil, 1/3 c. red wine vinegar, 2 garlic cloves; minced, 1 ½ chili powder, ¾ t. salt, ¾ t. ground cumin, ¼-1/2tsp dried red pepper flakes, ¼ t. pepper
Prepare the barley according to the package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over the salad, toss to coat. Chill until serving. Yield: 12 servings.