1 English cucumber, thinly sliced
1/2 lb. haricot verts, blanched
1/2 lb. carrots, thinly sliced
1 red onion, thinly julienned
3-4 heirloom tomatoes, chunked
1 bulb fennel, thinly sliced

Dressing:
1 1/2 cup sugar
1 cup water
2 cup white vinegar
zest of 1 lemon
2-3 TB. fresh dill, chopped
salt and pepper, to taste

Mix and serve.



1-2 lbs. green beans
6 shallots, peeled
1 pint grape tomatoes
1/4 cup olive oil

Preheat oven to 350 degrees. Blanch green beans in salted, boiling water for approximately 5 minutes. Roast shallots and tomatoes in olive oil for 35-40 minutes. Toss with beans. Add salt and pepper to taste.



1 lb. pasta

1/2 lb. bacon, cut into bite sized bits
2 pints grape or cherry tomatoes
1 bunch flat leaf parsley, stems removed
1 cup walnuts, lightly toasted
Any combination of the following:
spinach
chard, cut into strips
onions, in chunks
leeks, sliced
asparagus, in bite sized pieces
squash, large dice
zucchini, large dice
bell pepper, large dice
green beans, cut into 2 inch pieces
mushrooms, sliced
cabbage, large shred
fennel, sliced into thin matchsticks

Cook pasta until al denta, set aside. Over medium low heat, cook the bacon pieces until crisp. Carefully remove bacon bits from pan, add to the pasta. In the same pan, over medium high heat, add vegetables that need to cook the longest, such as onions, leeks, asparagus, green beans, peppers, mushrooms and fennel. Cook 4-6 minutes, tossing for even cooking. Add tomatoes and cook covered another 8-10 minutes, or until tomatoes are soft. Add vegetables such as chard, spinach, squash, and zucchini. Cook until greens are just wilted. Add bacon and pasta to the pan, cook 2 additional minutes until pasta is warm. Season as needed with salt and pepper. Toss with parsley and walnuts and serve.



adapted from veganyumyum.com

1 liter vegetable oil, for frying
1 stalk broccoli, florets only
2 carrots, sliced on the bias, 1/4 inch thick
1 cup mushrooms, your favorite
1 cup green beans
(Feel free to use any vegetables you like!)

Tempura Batter:
1 cup cold water (very cold!)
1 cup flour
2 pinches salt
1/4 teas. baking powder
1 TB. Egg Replacer Powder mixed with 3 TB. Water
1/4 cup extra water, if needed, for thinning

Tentsuyu Dipping Sauce:
1/4 cup vegetable stock
1 TB. sugar
1/4 cup low sodium Tamari
1 TB. rice vinegar
1/4 cup water

Heat all the sauce ingredients in a small pan until the sugar is dissolved. Set aside to cool.

Chop your vegetables, making sure harder vegetables like carrots are no more than 1/4  thick if frying raw. Blanch vegetables like squash or sweet potatoes, if using.

Heat your oil to 350º F. A little bit of batter dropped into the oil should float to the surface immediately, and little bits of batter should explode off the veggies when frying.

Dip your vegetables in the batter. Drop an assortment of battered vegetables into the oil, being careful not to overcrowd. You may need to turn up the temperature of the oil, because the vegetables will cool it.

Fry for 40 seconds to 1 minute until very crispy and light. Drain on a paper towel for a few seconds. Serve immediately with dipping sauce and/or salt and pepper.



1 lb. box penne
6 whole shallots, peeled and quartered
10 garlic cloves, peeled
3/4 cup olive oil
2 ears sweet corn
5 tomatoes, chunked
1 pint cherry tomatoes
salted water for pasta
salt & pepper, to taste
1 cup Italian cheese blend
basil, chopped

Preheat oven to 370 degrees. Toss garlic and shallots in 1/2 cup olive oil and roast for 45 minutes. Meanwhile, prepare the penne in salted water per instructions on the box.

Remove kernels from cob and saute in remaining 1/4 cup olive oil, about 3 minutes, until light brown. Throw in all the tomatoes and cook for another 3 minutes.

Toss together all the ingredients and top with cheese and basil.



from Fresh Everything by Sara Foster

4 ears sweet corn, in the husk
1 1/2 lbs. plum tomatoes (6-7) cored & quartered
1 lb. small red or white potatoes (4-6) halved
1/2 red onion, thinly sliced
1/4 cup olive oil
3 TB. balsamic vinegar
salt & freshly ground pepper, to taste
6 oz. spinach washed, stems removed & drained
10 fresh basil leaves, cut into thin strips

Preheat oven to 450 degrees. Soak the unshucked corn in the sink or a big bowl full of cold water for 10 to 15 minutes. Place the tomatoes, potatoes and onion slices on a bakeing sheet with sides. Drizzle with the olive oil and vinegar, sprinkle with salt and pepper and toss to coat. Spread the vegetables in a single layer on the baking sheet and roast for about 40 minutes, stirring occasionally for even browning, until the potatoes are golden brown and soft to the squeeze, or tender when pierced with a knife. Remove from the oven.

Reduce oven temperature to 400 degrees. Remove the corn from the water, place it on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender but still crisp to the touch. Cool slightly.

When the corn is cool, pull off and discard the silks and husks. Cut the kernels off the cob straight into a large bowl. Add the spinach and scrape the roasted tomatoes, potatoes and onion, including any liquid, onto the spinach. Cover the bowl tightly with foil and let the vegetables rest, covered for 5 to 8 minutes, to wilt the spinach. Add seasoning. Add basil and toss gently before serving.

adapted from The California Cook by Diane Rossen Worthington

2 TB. olive oil
4 medium leeks, white part (cleaned & finely chopped)
1 carrot, peeled and finely chopped
1 celery rib, finely chopped
6 large tomatoes, coarsely chopped
3 TB. all purpose flour
3 1/2 cups corn kernels (7 medium ears)
2 garlic cloves, minced
6 dry-packed sun-dried tomatoes
8 fresh basil leaves
2 TB. tomato paste
6 cups chicken stock
1 teas. salt
1/4 teas. pepper

Relish:
1/2 cup reserved diced tomato
1/2 cup reserved corn kernels
1 TB. finely chopped fresh basil
1/8 teas. salt, pinch of pepper

In a large soup pot over medium heat, heat the olive oil. Add the leeks, carrot, and celery, and sauté for about 5 minutes or until softened. Reserve 1/2 cup of the tomatoes for the relish, add the remaining tomatoes, and cook for 3 minutes or until slightly softened. Add the flour and stir with a wooden spoon, making sure the flour is dissolved. Continue cooking for 2 minutes.

Reserve 1/2 cup of the corn kernels for the relish and add the remaining corn kernels, garlic, sun-dried tomatoes, basil, tomato paste, and stock and bring to a simmer. Simmer, partially covered, for about 25 minutes. Puree the soup in the pot using a hand blender or in a food processor fitted with a metal blade. Pour the soup through a strainer into a large container. Add the seasoning. Bring to room temperature and refrigerate for at least 2 hours.

For the relish, finely chop the reserved tomato and place in a small mixing bowl. Add the reserved corn kernels, basil, salt and pepper. Taste for seasoning.