from Moosewood Restaurant Daily Special

 4 cups thinly sliced or coarsely grated fennel bulb
1 TB. fresh lemon juice
1/3 cup chopped flat leaf parsley
chopped fennel fronds

Dressing:

1/3 cup sour cream
3 TB. cider vinegar
2 teas. ground fennel seeds
1/4 teas. coarsely ground black pepper
1 to 2 teas. dried tarragon
2 TB. crumbled blue cheese
salt to taste
2 to 3 TB. Snowville Creamery Milk (optional)

In a large bowl, toss the sliced or grated fennel bulb with the lemon juice, parsley and fennel frongs until evenly distributed. Set aside.

In a blender or food processor, whirl all of the dressing ingredients for a few seconds until blended but not perfectly smooth. Add a little milk if the dressing is too thick. Stir the dressing into the salad and mix well. Serve immediately or chill until ready to serve.



4 ounces 1/4- to 1/3- inch-thick slices pancetta5 1/2 cups 1-inch broccoli florets
1 bag Rossi Pasta Classic Fettucini
1/4 cup (1/2 stick) butter, melted
1/4 cup olive oil
1 TB. finely grated lemon peel
2 teas. fresh lemon juice
2 teas. fresh thyme leaves
1/2 cup freshly grated Parmesan cheese

Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels. Cook broccoli in large pot of boiling salted water until crisp-tender but still bright green, about 3 minutes. Using slotted spoon, transfer broccoli to medium bowl. Add pasta to same boiling water; cook until tender, stirring occasionally. Drain pasta; return to same pot. Add next 5 ingredients. Toss over low heat to coat. Add pancetta, broccoli, and cheese; toss to blend. Season pasta with pepper.



 from Bon Appetit, January 2005

Vinaigrette:

1 TB. whole coriander seeds
1/2 cup extra-virgin olive oil, divided
1/4 cup minced shallots
2 TB. white balsamic vinegar
1 small garlic clove, peeled
1/2 teas. coarse kosher salt
1/2 teas. freshly ground black pepper

Pesto:

1 cup extra-virgin olive oil
1/2 cup pine nuts, toasted
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
1 bunch fresh chives, coarsely chopped (about 1/3 cup)
1/4 cup (packed) fresh mint leaves
1 TB. chopped seeded jalapeño chile
1 small garlic clove, peeled
1 teas. (scant) coarse kosher salt
1/2 teas. freshly ground black pepper
3 TB. fresh lime juice

Beets:

2 lbs. 1-inch-diameter baby beets
1 TB. olive oil
Coarse kosher salt
6 cups assorted red baby lettuces

For vinaigrette:

Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 TB. oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)

For pesto:

Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.

For beets:

Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 TB. vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.



4 large beets
5 tangerines or clementines (sectioned)
1 small red onion (finely chopped)
1 bunch mint (chopped)
1 cup crumbled MacKenzie Creamery Chevre
2 TB. olive oil

Add the beets to a large pot of boiling water: simmer until tender, about 40 min. Let cool. Peel and cut into 1/2 inch cubes. Add the tangerine segments, onions, mint and 2 TB. olive oil. Top with goat cheese.



1 1/2 lbs. (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
3 TB. olive oil
1 cup grated Asiago cheese
1 cup Soy Vay Veri Veri Teriyaki
2 cups rice, cooked

Heat 1 TB. vegetable oil in skillet or wok. Sauté chicken until done, approximately 5 minutes. Heat remaining TB. of oil in skillet and sauté vegetables, approximately 5-7 minutes. Add 1 cup Soy Vay Veri Veri Teriyaki. Toss to coat and serve over rice.



1 3/4 lb. medium beets (3 3/4 lb with greens), stems trimmed to 1 inch
1/2 stick (1/4 cup) unsalted butter
3 TB. Dick’s Horseradish (not drained)
2 1/2 TB. Ohio Maple Syrup
2 1/2 TB. cider vinegar
1/2 teas. salt
1/4 teas. black pepper

Put oven rack in middle position and preheat oven to 400°F. Wrap beets in foil and roast until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl. Melt butter with horseradish, syrup, vinegar, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.



1/2 onion, sliced 1/4 inch thick
2 1/2 TB extra virgin olive oil, divided
1/4 teas. Spanish smoked paprika
2 Lbs. Swiss Chard, center ribs set aside and leaves chopped
1/2 cup golden raisins
1/2 cup water
14 coarsely chopped almonds with skins
4 oz. MacKenzie Creamery Garlic & Chive Chévre

Cook onion with 1/4 teas. salt in 2 Tb oil in a large heavy pot, over medium heat, stirring until softened. Sprinkle with paprika and cook, stirring 1 minute. Add chard in batches, stirring until wilted. Then add raisins and water. Cook, covered, stirring until chard is tender, about 7 minutes. Season with salt.

Cook almonds in remaining 1/2 TB. oil in a skilled over medium-low heat, stirring until golden, about 3 to 5 minutes. Sprinkle almonds and cheese over chard.

* You can use the remaining stems for a gratin, layered with bread crumbs, cheese, garlic and love.