1. food and drink
2. desserts and baking

The Absolute Best Fried Vidalia Onion Rings by Vidalia Onion Committee
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Several large Vidalia onions
1 cup all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 egg, separated
3/4 cup milk
1 tablespoon vegetable oil
Peanut oil, for deep-frying
Slice onions into rings. In 1 bowl, mix together flour, salt and baking powder. In another bowl, beat egg
yolk, then stir in milk and vegetable oil. Combine wet and dry ingredients, stir until smooth. In a third
bowl, beat egg white until soft peaks form, then fold into egg-flour mixture, stirring until smooth. Dip
onion rings into batter and deep fry.
Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard by Bobby
Flay
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2 pounds freshly ground chuck
Salt and freshly ground black pepper
8 slices white Cheddar, sliced 1/4-inch thick
8 slices yellow Cheddar, sliced 1/4-inch thick
8 hamburger buns
Horseradish Mustard, recipe follows
8 leaves Romaine Lettuce
Grilled Vidalia Onions, recipe follows
Dill pickles, sliced
Ketchup
Preheat grill or a cast iron skillet to high.
Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or
cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of
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cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place
burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.
Horseradish Mustard:
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1/2 cup Dijon mustard
2 tablespoons prepared horseradish, drained
Whisk mustard and horseradish together in a small bowl.
French Onion Soup by Alton Brown
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5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes.
Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and
sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try
stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions
are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not
worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency.
Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a
baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks
leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated
cheese. Broil until cheese is bubbly and golden
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Pissaladière~ A French Tart with Caramelized Onions, Mushrooms & Tomatoes by Food52.com
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2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 vidalia onions, thinly sliced
1 packet sliced medley of mushrooms, shitake & baby portobello
2 cloves of garlic, chopped
2 sprigs thyme
1 teaspoon thyme leaves
1 sprig rosemary
salt & freshly ground pepper to taste
1 sheet frozen puff pastry, thawed
1 large egg yolk, ligtly beaten with one tsp water
10 small niçoise olives, halved lengthwise
15 grape tomatoes, halved lengthwise
In a medium skillet, melt the butter over medium heat & add the olive oil. Now add the onions,
mushrooms, garlic, thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25
minutes. Discard the Sprigs of thyme & rosemary.
Place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 10 1/2-inch
rectangular pastry. Transfer to a baking pan. Using a fork, prick the pastry all over, leaving a 1-inch
border. Refrigerate until ready to assemble
Preheat the oven to 400°. Brush the pastry border with the egg wash. Spread the onions evenly over the
center of the pastry and sprinkle with the olives and tomatoes. Bake until the edges are golden and the
bottom is browned, about 20 minutes. Slice into quarters; serve warm or at room temperature.
Vidalia Onion Pie with Mushrooms by Community.TasteOfHome.com
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One large Vidalia onion, halved and thinly sliced
2 cups shiitake mushrooms, sliced
1 tablespoon olive oil
four eggs, beaten
1 cup whipping cream
1 tablespoon fresh thyme, chopped
1 1/2 teaspoon salt
1 teaspoon pepper
1/8 teaspoon ground nutmeg
9 inch frozen deep dish pie crusts, thawed
Sauté onion and mushrooms in hot oil in large skillet over medium heat 15 minutes or until tender. Stir
together eggs and next five ingredients in a large bowl; stir in onion mixture. Spoon mixture into pie
crust and place on a baking sheet. Bake on lower oven rack at 350° for 45 minutes or until done. Serves
4 to 6. Note: feel free to substitute any type of mushroom for the shiitakes.
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Cheesy Vidalia Onion & Tomato Pie by Emeril Lagasse - Recipe from "New New Orleans Cooking", by
Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
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1 recipe Savory Pie Crust, recipe follows
1 egg
2 pounds ripe tomatoes, peeled
Salt and freshly ground black pepper
1/3 cup plain bread crumbs
4 tablespoons mayonnaise
3/4 cup thinly sliced Vidalia onions
1/4 teaspoon fresh thyme leaves
2 tablespoons chiffonade fresh basil
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan
Preheat oven to 375 degrees F.
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the
pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill
with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil
and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a
cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat
the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow
to cool.
Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the
salt and pepper.
Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the
mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of
the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced
onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and
half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining
tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and
remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover
with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour
and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and
serving. Serve warm or at room temperature.
For the Savory Pie Crust:
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1 1/4 cups all-purpose flour
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into pieces
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3 to 4 tablespoons ice water
In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture
resembles coarse crumbs. While the motor is running, add water in increments until dough comes
together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate
overnight or at least one hour. Remove from refrigerator and roll out on a lightly floured surface to
desired shape and thickness.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients
thoroughly.
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2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Grilled Vidalia Onions:
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2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
2 tablespoons olive oil
Salt and freshly ground black pepper
Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to
4 minutes on each side until golden brown.
Summer Squash Vidalia Onion Quiche by Lanierbb.com
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2 cups yellow squash, chopped
1/2 cup vidalia onion, chopped
1 1/2 cups half and half
3 eggs
1 cup grated yellow cheddar
1/2 tsp each dill, onion powder, garlic powder
Saute squash and onion in 1 tablespoon butter until tender, place in prepared quiche shell, 9 x 10 inch
shell works best. Grate cheddar and top squash mixture with cheese. Beat eggs, fold in half and half, add
spices, pour gently into pie shell.
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Squash-Vidalia Onion Casserole by
AllThingsHeartandHome.com
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3 1/2 lbs Yellow Squash chopped (or zucchini)
6 med. Vidalia Onions chopped (or other sweet
onion)
1/2 stick butter
Salt to taste
Pepper to taste (But I’ll tell you, I use a LOT of pepper)
1 can cream of chicken soup
3 cups sharp cheddar cheese
2 eggs beaten lightly
8 slices of bacon – cooked crispy and chopped fine
Cook squash, onion, butter, salt and pepper until squash & onion are done. Drain squash and onion
well. Combine remaining and mix with squash and onion.
Yellow Squash with Vidalia Onions by DiannesDishes.com
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Extra virgin olive oil
5 or 6 yellow squash, cut into rounds
1 Vidalia onion, diced (Note: Any type of onion will
do.)
Sea salt
Freshly ground black pepper
In a medium sized pot add a little extra virgin olive oil. Dump in squash and onions and add a pinch of
sea salt and a generous amount of freshly ground black pepper. Cook over medium heat stirring
frequently to ensure it's not burning until onions and squash are soft. Serve immediately.
Sautéed Zucchini with Mushrooms, Vidalia, and Tomato by Recipes.SparkPeople.com
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2 c. sliced zucchini
1 T. Olive oil
1 med tomato, sliced
1 med vidalia onion, sliced
1 c. sliced mushrooms
3 cloves garlic, minced
1 T Parmesan Cheese
Heat olive oil. Add onion, garlic and mushrooms. Cook until onion is soft and mushrooms have released
their juices. Add zucchini and saute until desired tenderness. Add tomato and cook another minute.
Sprinkle with parmesan before serving.
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Zucchini With Vidalia Onions with Balsamic Vinegar by About.com
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2 medium zucchini or yellow summer squash (about 1 pound)
2 medium Vidalia sweet onions, chopped
2 tsp. olive oil
2 tbsp. balsamic vinegar
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh parsley
1/2 tsp. salt
Pepper to taste
2 tbsp. chopped pecans, optional
Cut zucchini into strips about 1 1/2-inches in length. Spread zucchini and onions in a microwave-safe
dish. Cover loosely with plastic wrap and microwave for 5 minutes on HIGH. Meanwhile combine oil,
vinegar, mint and parsley in a small container. Cool zucchini and onions for 3 to 4 minutes then toss with
oil and vinegar mixture. Sprinkle with pecans, if used; serve warm or at room temperature.
Zucchini Mushroom Onion Sautee by LiveStrong.com
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2 tbsp Extra Virgin Olive Oil
1 lb Zucchini (raw)
1 medium onion Vidalia
2 Garlic Clove
8 oz Baby Bella Mushrooms
1/4 tsp Cracked Black Pepper
2 tbsp Parmesan, Shredded Cheese
1 cup Red Bell Peppers
Wash and cut vege's as follows: Zucchini - cut diagonally 1/2" thick slices, Onion - slice 1/4" thick and cut
in half (or green onion/scallion) - cut diagonally into 1/2" , Mushrooms - slice 1/4" thick, optional Red
Pepper - cut into approx 1" pieces
Heat oil in medium skillet over medium heat. Add all ingredients except cheese and Saute' for 3 to 5
minutes or until vegetables are tender-crisp, stirring frequently. Sprinkle with cheese; cover and cook for
2 minutes without stirring. Pairs nicely with Peppery Steaks with Wine Sauce, and Red Potato.
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Corn and Scallion Salad by Martha Stewart
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3 packages (10 ounces each) frozen corn kernels, thawed
2 to 3 scallions, minced
3 tablespoons white-wine vinegar
2 tablespoons olive oil
1 tablespoon finely chopped fresh tarragon
Coarse salt and ground pepper
In a large bowl, combine corn, scallions, vinegar, oil, and tarragon.
Season with salt and pepper, and toss to combine.
Grilled Corn-on-the-cob with Parmesan Cheese by Paula Deen
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1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
Chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
Prepare grill. Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt
and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10
minutes (until kernels begin to brown). Serve warm.
Grilled Corn on the Cob with Dill Butter by Bobby Flay
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12 ears corn, silks removed, husks left on, and soaked in cold water for 20 minutes
1/2 pound unsalted butter, slightly softened
1/2 cup chopped fresh dill
Salt and pepper
Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just cooked
through, about 20 minutes. While corn is grilling, combine butter and dill in a food processor until
smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.
Roasted Corn on the Cob with Cilantro Lime Butter by Dan Smith and
Steve McDonagh
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6 ears corn, shucked
Cilantro Lime Butter, recipe follows
Preheat oven to 400 degrees F. Coat each ear of corn in 2 tablespoons of
the cilantro lime butter and wrap individually in foil. Roast until hot and
steaming, about 25 minutes. Serve with extra butter on the side.
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Cilantro Lime Butter:
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2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt
and cayenne. Use immediately or refrigerate.
Corn and Spinach by LoveTOKnow.com
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4 ears corn, off the cob
1 pound spinach, washed
1 cup milk, scalded
1/3 cup water
3 tablespoons butter
Seasonings to taste
Put all ingredients in a stew pan. Cover. Let cook slowly for about 35 minutes. If liquid evaporates too
quickly, add a little more boiling water.
Spinach Cantaloupe Salad with Mint by AllRecipes
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4 cups fresh spinach leaves
1 cup sliced cantaloupe
1 cup sliced avocado
1/2 cup diced red bell pepper
2 tablespoons chopped fresh mint leaves
1 tablespoon mint apple jelly
1 1/2 teaspoons white wine vinegar
3 tablespoons vegetable oil
1 clove garlic, minced
Divide spinach between 2 serving plates. Arrange half of the
cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with
diced red pepper and fresh mint.
Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.
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Sesame Spinach and Broccoli by Gourmet
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1/2 bunch broccoli (about 1/2 pound)
1 garlic clove
1 tablespoon sesame seeds
1 teaspoon vegetable oil
1/4 teaspoon dried hot red pepper flakes
1 bunch spinach (about 1 pound)
2 teaspoons Asian sesame oil
Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry
10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a
small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli,
garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes. Add
spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables
with sesame oil, seeds, and salt to taste.
Broccoli Stir Fry by AllRecipes.com
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3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about
2-3 minutes.
Sauteed Broccoli and Almonds by Sunny Anderson
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1 large head broccoli, stalks trimmed
4 tablespoons butter
2 cloves garlic, thinly sliced in rounds
1 teaspoon salt
1/4 cup slivered almonds
Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of
broccoli into florets. In a large sauté pan, toast almonds until golden, about 4 minutes. Remove from
pan. Add butter and when melted, add garlic and sliced stalks. Sauté, until garlic turns golden and stalks
start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup
water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in
toasted almonds and serve.
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Sauteed Broccoli and Almonds by Sunny Anderson
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1 large head broccoli, stalks trimmed
4 tablespoons butter
2 cloves garlic, thinly sliced in rounds
1 teaspoon salt
1/4 cup slivered almonds
Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of
broccoli into florets. In a large saute pan, toast almonds until golden, about 4 minutes. Remove from
pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks
start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup
water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in
toasted almonds and serve.
Almond Broccoli Stir-Fry by AllRecipes.com
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10 cups broccoli florets
2 tablespoons canola oil
2 cloves garlic cloves, minced
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1/2 teaspoon ground ginger
2 teaspoons lemon juice
1/2 cup chopped almonds, toasted
In a nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes or until crisp-tender. Add garlic; stir-fry
for 1 minute. Stir in the soy sauce, sugar and ginger; cook for 1-2 minutes or until sugar is dissolved.
Sprinkle with lemon juice and almonds.
Broccoli Soup by The Neelys
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tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream
Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt
and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute,
until the flour reaches a blonde color. Add stock and bring to boil. Simmer uncovered until broccoli is
tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and
pepper, to taste, and then replace the lid back on the pot.
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Broccoli Parmesan & Lemon by Tyler Florence
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3 heads broccoli (about 3 pounds)
3 tablespoons olive oil
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
1 lemon, juiced
Preheat the oven to 400 degrees F. Trim about 1 inch off the ends of the broccoli stalks and cut the
broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive
oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat
evenly. Transfer to the oven and roast for 10 minutes.
Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the
cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a
platter with a spatula and drizzle with fresh lemon.
Orange-Glazed Shredded Carrots by Eating Well
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1/2 cup orange juice
1/2 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 teaspoons extra-virgin olive oil
2 10-ounce bags shredded or julienne-cut carrots
1 teaspoon butter
1/4 teaspoon salt
Whisk orange juice, broth and cornstarch in a small bowl. Heat oil in a large nonstick skillet over
medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes.
Stir the juice mixture and add to the carrots along with butter and salt. Cover and continue cooking,
stirring occasionally, until the butter melts and the carrots are tender, 5 to 6 minutes.
Carrot and Cabbage Slaw by FoodWithKidAppeal.Blogspot.com
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2 medium carrots, shredded
½ head large purple cabbage thinly sliced
1 shallot finely minced
2 TBS olive oil
2 TBS honey
¼ cup white wine vinegar (or less if you don’t like
it so tangy)
Salt to taste
Combine the vinegar, honey, olive oil, shallot and blend
well. Add the carrots and cabbage to the dressing and
toss to coat. Salt to taste. Cool in fridge one hour before serving.
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Cole Slaw by SimplyRecipes
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Cabbage, either green or purple or
both
Carrot
Green onion
For the version with mayonnaise:
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Mayonnaise
Yellow mustard
Pepper
For the version without mayonnaise:
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Rice vinegar or white vinegar
Sugar
Salt and pepper
Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4
cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.) Julienne a half of a carrot.
Thinly slice a couple green onions.
For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the
cabbage, carrot, and onions. Add pepper to taste. For the non-mayo version, add a couple tablespoons
of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.
Cabbage & Cilantro Slaw by MyRecipes.com
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1 1/2 quarts finely shredded cabbage (12 oz.; see notes)
1/3 cup chopped fresh cilantro
3 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon hot chili flakes
Salt and pepper
In a large bowl, mix cabbage, cilantro, lime juice, vegetable oil, and chili flakes. Add salt and pepper to
taste.
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Sirloin Tacos with Red Cabbage, Scallions, and Cilantro by
PetitChef.com
I sauteed the scallions with cumin, chili powder, and pepper, and
seared the steak until it was done. After I warmed the tortillas, I piled
the tacos with the cabbage, cilantro, yogurt, and a bit of hot sauce. No
real recipe here, just fresh flavors and spices you like. If I had thought
ahead, I might have marinaded the steak, but this was just a quick lunch
and it was plenty flavorful. The scallions caramelized and the cabbage
had great color and crunch.
Cabbage Slaw by ColorMeGreenAnew
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1/3 head cabbage
1/2 red onion
1/2 tbsp honey
1 tbsp vinegar
1 tbsp olive oil
1/4 tsp cayenne pepper
1/4 tsp salt
Chop cabbage into very thin slices, or even dice if desired. Dice red onion. Combine ingredients until
thoroughly mixed. Voila. Use as side salad or in a sandwich.
Israeli Lemony Cabbage Salad by Gretchen's Cookbook
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1 whole cabbage (about 2 pounds), shredded
1 tsp. lemon salt (ascorbic acid)
Juice of 1.5 fresh lemons
3 garlic cloves, crushed
Parsley for garnish
Note: Recipe shamelessly stolen from the book The Foods of Israel today, by Joan Nathan. Toss the
cabbage with the lemon salt in a non-reactive bowl. Mix the lemon juice, the garlic cloves, and sugar in
a small bowl and whisk in the oil. Pour the dressing over the cabbage and toss well. Cover and marinate
in the refrigerator for several hours or overnight. Just before serving, adjust the seasonings and sprinkle
the parsley on top.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Cabbage Salad With Capers by RandomHouse.com/kvpa/nathan
½ head cabbage, shredded (about 1 pound)
2 carrots, peeled and grated (about 1 cup)
1 medium onion, grated (about 1 ¼ cups)
1 red bell pepper, grated
1 green bell pepper, grated
4 tablespoons balsamic vinegar
2 tablespoons sugar, or to taste
2 teaspoons Dijon mustard
Salt and freshly ground pepper to taste
¼ cup vegetable oil
¼ cup olive oil
2 tablespoons crushed olives
1 tablespoon capers
Put the vegetables in an attractive salad bowl. Mix the vinegar, sugar, mustard, and salt and pepper to
taste in a small bowl, then whisk in the oils. Spoon the dressing over the vegetables. Sprinkle the olives
and the capers over the salad and toss well.
Exciting Variations of Cabbage Salad by SarahMelamed.com
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½ white cabbage, shredded (about 2-3 cups)
2 carrots, grated
1/4 cup vinegar or lemon juice
salt & pepper
variations: 1 bunch dill
Combine all the ingredients mix well. Marinate for about
30 minutes to soften the cabbage. Variations and notes:
In the Levant a sauce is made by pounding garlic in a
mortar and pestle with salt and slowly adding olive oil and
lemon juice and mixing well. To soften the cabbage, it is
shredded, mixed with a copious amount of salt and left to rest for one hour. Before adding the other
ingredients the salt is washed off completely.
Cabbage is from the Cruciferae family and is native to the Mediterranean region. This plant originated
from wild mustard and intensive breeding of this same mustard ancestor gave rise to broccoli,
cauliflower, brussel sprouts and kohlrabi. The ancient Greeks gave the cabbage the respect it deserved,
but during the Middle Ages it lost its popularity and was eaten only by those with no choice.
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Asian Slaw with Cabbage, Carrots & Cilantro by TastesLikeFood.com
Chop and combine the following veggies,
all measurements are approximate.
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1 cup red cabbage slices
1 cup green cabbage slices
1-2 carrots
1/2 cup cilantro
2 tbs black sesame sees (optional)
Then mix in the following flavors, again all
is approximate.
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2+ tbs olive oil
1-2 tbs rice vinegar
scant 1 tsp honey or agave
salt and pepper to taste
Let the mixture mingle for about 1/2 hour before serving. This will keep for a few days in the fridge.
Carrot, Cabbage & Apple Slaw with Cumin Lime Dressing by MyRecipes
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1 Granny Smith apple
3 tablespoons fresh lime (or lemon) juice
6 cups (1 1/2 [10-ounce] packages) shredded carrots
3 cups shredded purple cabbage (3/4 [10-ounce]
package)
3 tablespoons extra-virgin olive oil
1 tablespoon finely minced shallot
1 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons minced fresh mint or parsley leaves
2 tablespoons salted sunflower seed kernels
Core and slice the apple; toss in 1 tablespoon of the lime juice.
Place carrots and cabbage in a large bowl and cover with boiling water. Let sit 5 minutes; drain and cool
slightly. Whisk together oil, shallot, the remaining lime juice, salt, and cumin; add freshly ground pepper
to taste. Toss carrots, cabbage, and apple in a large bowl with dressing, mint, and sunflower seeds.
Serve at room temperature or chilled.
Cabbage is a versatile green since it can be enjoyed fresh in a salad or even instead of lettuce in a
sandwich, it can be fermented into sauerkraut, it can be simmered in soups, sautéed in olive oil or
butter or roasted. It is a super-food with fiber, Vitamin C and indoles (that’s the nutrient that protects
us from some cancers.)
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Cabbage Carron & Onion Curry by BigOven.com
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1/2 sm Cabbage
3 md Carrots
2 lg Onions
1 tb Ghee
1/2 ts Cumin
1/4 ts Turmeric
1/4 ts Mustard seeds
1/4 ts Chili powder
1/4 ts Coriander
1/4 ts Cinnamon powder
Salt, to taste
Cut the cabbage into small pieces. In a separate container cut carrots into thin rounds. Peel onions and
cut into small pieces. In a medium-sized pan saute the onion with butter or margarine. When onions feel
soft, add mustard seeds. 30 seconds after that add cumin powder, coriander powder, and turmeric
powder. Mix the spices. Drop carrots in pan and saute. Put the lid on for 5 minutes. Now add cabbage.
Mix all the vegetables together. Add cinnamon powder, salt, and chili powder. Put the lid on. Wait for 5
minutes. Turn over mixture in pan. Make sure the spices dont stick to the bottom of the pan. Put the lid
back on and leave it another 8 minutes. If you want curry to be softer, keep the lid on longer after
cooking. Serve hot or warm
Veggie CHOW MEIN adapted from The Best of Country Cooking Cookbook by Jo Groth
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1 cup carrots, thinly sliced on a diagonal
1 cup celery, thinly sliced on a diagonal
1 cup onion, chopped
1 cup cabbage, shredded or sliced
1 cup spinach, chopped (optional)
1 garlic clove, minced
1 cup low-sodium vegetable broth
1/4 cup low-sodium non-GMO soy sauce
1 tablespoon non-GMO cornstarch
1/2 to 1 teaspoon ground ginger or fresh ginger grated from frozen
Heat pan, add oil, add vegetables and garlic and stirtir fry for several minutes until the carrots are almost
tender. Mix broth, soy sauce, cornstarch and ginger to form a slurry. Add broth to vegetables. Cover
and simmer for 3 minutes until it begins to boil and the sauce thickens. Serve over rice or with chow
mein noodles.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Crock-Pot Pot Roast with Potatoes, Carrots, Celery, Cabbage & Onion by Spark Recipes
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2 lb chuck roast
1 TB salt
1 TB black pepper
1 TB Creole Seasoning
1 TB garlic powder
4 medium potatoes, peeled and chunked
4 medium carrots, peeled and chunked
1 large white onion, coarsely chopped
1/4 head of green cabbage
1 cup water
1/2 cup worcestershire sauce
Mix all seasonings together in small bowl, and rub on all sides of pot roast. Put pot roast in crock pot on
HIGH. Drop in potatoes and carrots, water, and worcestershire sauce. Cover the crock pot and leave on
for 5 hrs. After 5 hrs, put in the onion, celery, and cabbage. Cook one more hour on LOW.
Serve with vegetables as a complete meal, or combine with rice if you'd like. You can use the liquid from
the crock pot as an au jus or as the base for a brown gravy.
Braised Cabbage & Carrots by The Neely’s
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1 large head (about 3 pounds) green cabbage
4 slices extra-thick bacon, cut into 1-inch squares
1 cup water
2 tablespoons Smash Seasoning, recipe follows
1 (10-ounce) bag baby carrots
Salt and freshly ground black pepper
Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
In a large pot over medium heat, cook bacon halfway through. Cook's Note: It will release its fat and be
lightly browned, but still moist.
Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring
every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until
carrots are tender. Add salt and pepper, to taste.
Smash Seasoning:
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1 teaspoon cayenne
1 teaspoon celery seed
1/2 tablespoon lemon pepper
1 tablespoon garlic powder
Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Martha Stewart’s Stuffed Cabbage
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2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish
1. Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2
quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright
green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling
water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups
cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large
outer leaves to line bottom of pan.
2. In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden
and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt,
pepper, parsley flakes, green pepper, and celery. Stir to combine.
3. Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting
with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
4. Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to
Dutch oven.
5. In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour
some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage
leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or
until cabbage is very tender, adding additional tomato sauce as needed.
6. Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked
stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to
combine. Serve with additional sour cream.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Stuffed Cabbage Stoup by Rachael Ray
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4 tablespoons extra virgin olive oil, divided
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)
1/2 teaspoon allspice, eyeball it in your palm
1 1/2 teaspoons coriander, half a palm full
2 teaspoons smoked paprika, eyeball it in your palm
Salt
Pepper
1 bay leaf
1 onion, chopped
2 cloves garlic, minced
1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped
1/2-3/4 head Savoy cabbage, thinly sliced
1 (28-ounce) can diced tomatoes
1 cup tomato sauce
Handful of flat-leaf parsley, chopped
3 tablespoons dill, finely chopped
Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2
tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer,
cover and cook for 16 to 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and
begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and
pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them,
then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover
the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the
rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust
salt and pepper to your taste, and serve.
Basic Cole Slaw
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6 cups shredded cabbage
1 carrot, shredded
2/3 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vegetable oil
2 1/2 tablespoons sugar, or to taste
1/2 teaspoon celery salt
1/4 teaspoon salt, or to taste
Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour
the mixture over the cabbage and carrots and toss to coat thoroughly. Refrigerate until serving time.
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Cabbage Slaw
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½ cup orange juice
¼ cup lime or lemon juice
vidalia onion sliced
1-2 garlic cloves minced
1 handful parsley
1 tablespoon of honey
Sea salt and black pepper
½ head of cabbage, cored and shredded
Add everything from the cabbage to a blender until emulsified a minute or two. Drizzle over the
cabbage and toss. Store in the refrigerator. Even better the next day.
Non-Mayo Slaw
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½ head cabbage, shredded
2 carrots, shredded
2 stalks celery, chopped thin
1 onion sliced thin
½ cup apple cider vinegar
2 teaspoons dry mustard
2 teaspoons evaporated cane juice or agave nectar
1/3 cup olive oil
Sea salt 7 black pepper
Mix vegetables together. Whisk rest together. Pour over the vegetables and toss to coat. It gets better
the next day. Perfect in a sandwich or as a salad.
Slow Cooker Cabbage & Apples by About.com
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1 medium cabbage, coarsely chopped
2 tart apples, cored, diced
2 medium onions, quartered and sliced
1 scant teaspoon salt
1/4 teaspoon ground black pepper
1 cup apple juice concentrate, thawed
1/2 cup chicken broth
3 tablespoons spicy mustard
Lightly oil the slow cooker or spray with nonstick cooking spray; add the cabbage, diced apples, and
sliced onions. Toss with the salt and pepper. In a cup, combine the apple juice concentrate, chicken
broth, and mustard; pour over the cabbage mixture. Cover and cook on LOW for 6 to 8 hours, or until
the vegetables are tender. Stir the mixture every 2 to 3 hours. Remove to a bowl with a slotted spoon.
Serves 6 to 8.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Nanny Flay's Sauerbraten with Braised Cabbage and Noodles by Bobby Flay
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3 tablespoons canola oil
1 (4 to 5 pound) boned and rolled beef rump roast
2 medium-size yellow onions, peeled and coarsely chopped
2 stalk celery, coarsely chopped
1 large carrot, peeled and sliced thin
3 cloves garlic, crushed
1 cup white wine vinegar
1/2 cup white wine
4 cups cold water
6 whole cloves
8 black peppercorns
2 bay leaves
8 sprigs parsley
6 sprigs fresh thyme
Salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons flour
12 gingersnaps, finely crushed
2 tablespoons honey
Heat the oil in a large Dutch oven. Season the beef with salt and pepper, and cook until golden brown on
all sides, about 15 minutes. Add onions, celery, carrot, garlic, white wine vinegar, white wine water,
cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste. Cover, and simmer 1 1/2
hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender. Transfer to a large platter
and keep warm. Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage
and set aside. Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until
golden brown, about 2 minutes. Whisk in cooking liquid, reduce heat to low, and cook, stirring, until
thickened and season with salt and pepper to taste. Mix in gingersnaps and honey, to taste. Carve meat
at the table (not too thin or slices will crumble) and serve with plenty of gravy. Or carve in the kitchen,
arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the
rest. Serve with braised cabbage and buttered noodles.
Braised Cabbage:
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3 tablespoons unsalted butter
1 large yellow onion, peeled, halved and thinly sliced
3 pounds red cabbage, cored and shredded
1/2 cup reserved cooking liquid from sauerbraten
1/2 cup white wine
Salt and freshly ground pepper
Heat butter in a large saute pan over medium heat. Add onion and cook until soft. Add the cabbage,
cooking liquid and wine and season with salt and pepper, to taste. Cover and cook until the cabbage is
wilted, about 15 to 20 minutes.
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Buttered Noodles:
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1 1/2 pounds egg noodles
4 tablespoons unsalted butter
1/4 cup finely chopped flat-leaf parsley
Salt and freshly ground pepper
Cook the noodles in a large pot of boiling salted water until al dente. Drain well, return to the pan, toss
with the butter and parsley, and season with salt and pepper, to taste.
Warm Cabbage with Bacon and Gorgonzola by Sara Moulton
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3 thick slices bacon, about 3 ounces
6 tablespoons dry white wine
1/2 small shallot, minced
1/2 tablespoon drained bottled green peppercorns
Kosher salt
6 tablespoons heavy cream
1/2 small green cabbage, halved, cored, and sliced about 1/4-inch thick (about 6 cups shredded
cabbage)
Freshly grated black pepper
1 1/2 ounces Gorgonzola, crumbled (about 1/3 cup)
1/2 tablespoon finely chopped fresh parsley leaves
Cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and crumble.
Reserve 1 1/2 tablespoons of the fat in the skillet.
Combine the wine, shallot, peppercorns, and a pinch of salt in a small saucepan. Bring to a boil over high
heat, reduce the heat to medium-high, and simmer until reduced to about 1 tablespoon. Pour in the
cream and simmer until reduced by half.
Heat the large skillet with the reserved bacon fat over medium-high heat. Add half the cabbage and
season with salt and pepper. Cook, stirring often, until it begins to wilt, about 5 minutes. Transfer the
cabbage to a bowl and cook the remaining cabbage in the same manner. Return all the cabbage to the
skillet and pour in the cream mixture. Cook, stirring often, until the cabbage is very tender yet still crisp,
5 to 7 minutes. Stir in the Gorgonzola and the parsley. Season with salt and pepper and cook, stirring,
until the cheese has melted. Sprinkle each portion with the crumbled bacon.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Colcannon
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3 pounds potatoes, scrubbed
½ stick of rBGH-free butter
1 1/4 cups warm milk
2 scallions, chopped
Sea Salt and freshly ground black pepper
1 head cabbage, cored and shredded
Cook the potatoes. I like to steam them instead of boil them. Add the potatoes to a couple of cups of
water and steam covered. Check after 20 minutes to be sure there is still water in the pot and test for
doneness. Add more water if necessary and steam until done. I find steaming instead of boiling
potatoes retains more nutrients and flavor.
Mash the potatoes with ½ stick of organic rBGH-free butter, and hot milk. Season liberally with sea salt
and freshly ground black pepper and add chopped scallions.
Chop the cabbage and boil in unsalted water until tender. Drain. Add to the potatoes and stir together.
Cabbage & Cheddar Bake by About.com
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1 small head of cabbage
1 small onion, chopped
6 to 8 slices bacon or turkey bacon, diced
2 teaspoons vegetable oil
1 can (10 1/2 ounces) cream of celery soup
3/4 cup milk
1/2 cup mayonnaise
Dash pepper
2 cups fresh bread crumbs
3 tablespoons melted butter
1 tablespoon chopped parsley
1 1/2 cups shredded sharp Cheddar cheese
Heat oven to 375°. Lightly grease a 2 1/2 to 3-quart baking dish.
Cut cabbage into 4 wedges, then cut out core and cut each wedge crosswise into thin slices. Put cabbage
in a saucepan, cover with water, and bring to a simmer. Cover and simmer until tender, about 10 to 12
minutes. Drain well and set aside.
Meanwhile, sauté the onion and diced bacon in the vegetable oil until onion is tender. In a bowl,
combine the soup, milk, mayonnaise, pepper, and cooked onion and bacon. Add the cabbage and stir to
mix well.
In another bowl, combine bread crumbs with melted butter and parsley. Toss to blend thoroughly.
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Sprinkle about 1/3 cup of the crumbs over the bottom of the casserole. Top with the cabbage mixture,
then sprinkle cheese over all. Top the cheese layer with the remaining bread crumbs. Bake the
casserole, uncovered, for 45 minutes.
Braised Cabbage & Carrots by The Neely's
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1 large head (about 3 pounds) green
cabbage
4 slices extra-thick bacon, cut into 1inch squares
1 cup water
2 tablespoons Smash Seasoning,
recipe follows
1 (10-ounce) bag baby carrots
Salt and freshly ground black pepper
Core cabbage and chop into 2-inch pieces.
Clean thoroughly and let drain.
In a large pot over medium heat, cook bacon
halfway through. Cook's Note: It will release
its fat and be lightly browned, but still moist. Add the cabbage, water and Smash Seasoning. Cover and
reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots.
Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
Stir-Fried Broccoli & Kale by All Recipes
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1/8 cup extra virgin olive oil
7 cloves garlic, sliced
1 chile pepper, chopped (optional)
1 head fresh broccoli, chopped
1 bunch kale, stems removed and chopped
1/4 cup sun-dried tomatoes, cut in thin strips
juice of 2 limes (or lemons will probably work)
salt
Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes,
stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir
in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.
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Rainbow Kale cooking greens is a colorful blend of seasonal specialty organic kales such as Lacinato,
Tuscan, Red, Green and Flowering Kales washed and ready
to be:
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Sautéed, maybe with garlic and onions.
Added to a Stir-fry
Added to Soups
Tossed in olive oil, shake on a little sea salt and roast
to a crispy “chip”
Added to Salads and enjoyed raw
Added to a Sandwich instead of lettuce
Sauté with some bacon
Steam in a little chicken or veg stock or even water
can help too or can steam them.
Pulverized and added to sauces or hidden into
tomato sauces.
Easily frozen in its container to be used later if you
don’t have time to use it now. Some say it gets sweeter once frozen too and then you can cook
with it frozen, add it right to the soup or hot pan, no defrosting necessary.
Why do you order Kale and Broccoli regularly? Because they are SUPER vegetables and so versatile.
See this article Kale, Broccoli , and Other Vegetables to the Rescue by USA Today and Reasons to Eat
Kale & Broccoli Keep Coming by Diana Dyer.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Spanish-Style White Bean, Kale and Chorizo Soup by Sara Moulton
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1/2 pound dried white beans, such as Great Northern, rinsed and picked over
8 1/2 cups chicken stock, (preferably homemade)
1 bay leaf, preferably Turkish
Kosher salt
Pinch saffron threads
2 tablespoons extra-virgin olive oil
3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice
1 large onion, finely chopped
4 garlic cloves, minced
1 large red bell pepper, finely diced
1 tablespoon sweet paprika
1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped
Freshly ground black pepper
Sherry vinegar, to taste
Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high
heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered,
stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender,
about 2 hours. Remove and discard the bay leaf.
Soak the saffron in the remaining 1/2 cup chicken stock.
Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until
lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the
heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1
minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then transfer the
contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, and the
kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and
pepper, stir in the vinegar, and serve hot in warmed soup bowls.
Kale Chips
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1 bunch kale
1 teaspoon Olive oil
1 teaspoon red wine or balsamic vinegar, Sea salt
Preheat oven to 375F. Remove tough stems and cut leaves of kale into pieces. Mix olive oil and vinegar
and drizzle over kale. Toss to coat and lay in a single layer on a cookie sheet. Sprinkle on sea salt. Roast
in batches so you don’t crowd the pan. Roast 5-10 minutes until crispy. Be careful not to burn, they will
just begin to brown.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Kale Salad
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2 leaves kale, stems removed, leaves chopped into bite-size pieces
3 tablespoons olive oil
½ head lettuce
1 Tomato, cut
½ Vidalia onion sliced thin
4 tablespoons red wine vinegar
Squeeze of fresh lemon juice
¼ cup pine nuts
¼ cup dried cranberries
Massage kale with olive oil. Toss with rest of veggies. Drizzle on vinegar, lemon juice, sea salt. Add nuts
and dried fruit.
Caldo Verde by Emeril Lagasse
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2 tablespoons olive oil
2 pounds chorizo sausage, sliced into 1/2-inch slices
1 cup julienned onions
2 tablespoons chopped garlic
1/4 cup finely chopped parsley
3 cups white potatoes, peeled and 1/4-inch dice
1/4 pound split peas
3 quarts chicken stock
4 cups kale, rinsed, stemmed, and torn into pieces
3 bay leaves
2 sprigs of fresh thyme
Salt and pepper
Crushed red pepper
6 tablespoons chiffonade fresh mint
In a large pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Season with salt and
pepper. Saute for 2 minutes. Add the garlic, parsley, and potatoes. Cook for 2 minutes. Add the peas,
stock and kale and bring to a boil. Season with salt and pepper. Stir in the bay leaves, thyme and crushed
red pepper. Reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove
from the heat and skim off any fat that has risen to the surface. Serve the soup in large bowl and garnish
with the mint.
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Chinese Sesame Kale by Seasonal Chef
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2 cloves garlic, minced
1 pound kale (about bunch)
2 teaspoons sesame seed oil
2 tablespoons water
1 teaspoon soy sauce
2 teaspoons toasted sesame seeds
Salt and pepper, if desired
Mince the garlic cloves. Wash the kale and shake it over the sink. It should remain a little wet. Remove
and discard the stems from the kale and tear it into bite-size pieces. Save the stems for another use,
such as vegetable stock.
Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and
sauté for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet. After 1
minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce
and sesame seeds. If desired, add salt and/or pepper to taste.
Roasted Kale
It’s also amazing roasted, the secret is not to crowd the pan so they crisp up like potato chips. Just chop
into inviting uneven shapes. Toss with olive oil. Sprinkle with sea salt. Lay on a sheet pan. Roast in
preheated 400F oven for 10 minutes, check as you may need to flip them. When the tips just begin to
brown remove and enjoy!
Sauteed Kale
Simply sautéed with garlic in olive oil. If you find it is bitter, add a shake or two of red wine vinegar. Add
cut up Kale to soups, you can even pulverize it to make a green soup!
Sautéed Kale
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1 bunch kale
1 small onion
1 garlic clove
Olive oil
Sea Salt, Pepper
Red-wine vinegar
Boil kale in salted water for 6-10 minutes until tender. Drain well. Saute onions and garlic. You can add
some hot pepper flakes to spice it up a bit. Add drained kale and sauté 8 minutes. Add salt and pepper.
Add some shakes of red wine vinegar before serving.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Grilled Pineapple by AllRecipes
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1 fresh pineapple - peeled, cored and cut into 1 inch rings
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce & salt to taste
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag,
and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight. Preheat an outdoor
grill for high heat, and lightly oil grate. Grill pineapple for 2 to 3 minutes per side, or until heated
through and grill marks appear.
Cantaloupe Frenzy by AllRecipes
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1 cantaloupe - peeled, seeded and cubed
3 tablespoons white sugar, or to taste
2 cups ice cubes
Place cantaloupe cubes and ice into the container of a blender. Process until the ice is in small pieces.
Add sugar, and puree. Pour into tall glasses and serve immediately.
Grilled Cantaloupe by Blog.about.com
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1 cantaloupe, cut into cubes
1/3 cup honey
1/4 cup butter
2 tablespoons brown sugar
1/2 teaspoon cinnamon
skewers
Preheat grill. Place cantaloupe on skewers. Combine honey, butter, cinnamon, and brown sugar in a
saucepan. Once melted, brush mixture onto cantaloupe. Place skewers on a lightly oiled grate and cook
over high heat for 1-2 minutes. Serve with ice cream and remaining honey-butter sauce.
Cantaloupe Banana Smoothie by RecipeWards.com
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1 peeled banana
1/2 sliced cantaloupe melon
Juice cantaloupe, pour juice into blender, add banana, and liquify.
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Carrot and Pineapple Cake by Barefoot Contessa
For the cake:
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2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
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3/4 pound cream cheese, at
room temperature
1/2 pound unsalted butter, at
room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar,
sifted
For the decoration:
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1/2 cup diced fresh pineapple
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment
until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking
soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour.
Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out
clean. Allow the cakes to cool completely in the pans set over a wire rack.
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For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle
attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top
with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top
and sides of the cake. Decorate with diced pineapple.
Grandma Hiers' Carrot Cake by Paula Deen
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Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans, optional
Frosting:
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2 (8-ounce) packages cream cheese, room
temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with
parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using
a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove
from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the
nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Carrot-Sweet Potato Muffins by Cooking Light
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2 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 1/4 cups coarsely shredded carrot
3/4 cup 2% low-fat milk
1/2 cup low-fat buttermilk
1/3 cup light ricotta cheese
1/2 cup mashed cooked sweet potato
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 large egg white
1 large egg
Cooking spray
Preheat oven to 400°.
Combine first 8 ingredients in a large bowl. Stir in carrot; make a well in center of mixture. Combine milk
and next 7 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until
moist. Spoon batter into 18 muffin cups coated with cooking spray.
Bake at 400° for 20 minutes or until done. Remove from pans immediately, and cool on a wire rack.
Gajar Halva - Indian Carrot Pudding by RecipeZaar
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6 medium carrots, shredded
2 cups half-and-half
1/2 cup packed brown sugar
1/2 cup golden raisin
1/4 cup butter or margarine
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup unsalted pistachios or slivered almond
Heat carrots and half-and-half to boiling in saucepan; reduce heat.
Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes. Stir in the
brown sugar, raisins, butter, cardamom and salt. Cook over low heat, stirring constantly, until all of the
brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15
minutes. Garnish with pistachios or slivered almonds. Serve warm and enjoy!
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
GAJJAR HALWA (Carrot Pudding) by Foodforthought.blogspot.com
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2 cups grated carrots
4 cups whole milk
1 1/2 cup sugar (adjust to taste)
2 tsp khoya crumbled (optional) *
1/2 tsp green cardamom powder
a handful of cashews chopped
2 tsp Ghee
Heat a teaspoon of ghee in a sauce pan. Fry
cashews till they are golden. Remove and keep
aside.
Combine milk, carrots and cardamom powder in a large sauce pan. Bring to a boil, stirring frequently.
Turn heat to medium high and cook until milk is completely absorbed.
Add sugar and stir until it dissolves and carrots get a glaze. Spoon remaining ghee into pan and saute
over medium high heat. Mix in khoya and stir until you can collect halwa in a ball. Remove from fire.
Garnish with cashews and serve warm.
* You don't need to make a huge quantity of khoya for this halwa. Microwave 3 tablespoons of
condensed milk, 1 teaspoon of ghee and 1 teaspoon of yogurt for 2 minutes (checking after 30 second
intervals). Chill until ready to use.
* For carrot kheer bring milk to a boil but don't let it reduce entirely
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Carrot Muffins by FoodNetwork
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3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners
Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in
a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and
vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the
carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly
among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean,
about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
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Carrot Cake Pancakes by ClosetCooking.blogspot.com
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1/2 cups whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1 cup milk (or buttermilk)
1 egg
1/4 cup brown sugar
1 cup carrot (grated)
4 ounces cream cheese (room temperature)
3 tablespoons maple syrup
powdered sugar to taste
Mix the flour, baking powder, cinnamon, ginger and in a large bowl.
Mix the milk, egg, sugar and carrot in another bowl.
Mix the wet and dry ingredients making sure to not over mix.
Heat a pan and melt a touch of butter in it. Pour 1/4 cup of the mixture into the pan and heat until the
surface starts to bubble and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook
the other side until the bottom is golden brown, about 1-2 minutes.
Mix the cream cheese and maple syrup and add some powdered sugar to get it as sweet as you like.
Spread the cream cheese onto the pancakes.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Zucchini Bread by Simply Recipes
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2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the
grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in.
Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried
cranberries or raisins if using.
Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness
at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10
minutes. Turn out onto wire racks to cool thoroughly.
Zucchini Carrot Bread
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1 ½ cups all-purpose wheat flour
1 teaspoons baking powder
1 teaspoon baking soda
½teaspoon non-alum baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 organic egg
¾ cup sucanat
1 teaspoons vanilla
½ cup coconut oil
1 to 1½ cups grated zucchini
½ cup grated carrots
1/2 cup chopped walnuts or pecans
Preheat oven 350F. Stir together and set aside flour, baking powder, baking soda, salt, and spices. Beat
the egg, oil, sucanat. Add the grated zucchini and carrots. Mix the wet and dry together only until it is
incorporated. Do not over mix. Pour into a buttered 9-inch bread pan and bake until done, a little under
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an hour. Let the bread cool in the pan 5 minutes before turning out onto a wire rack. Serve warm or
cool. Optional: dust with powdered sugar.
Zucchini Carrot Apple Bread (aka "Mama Bread") by GreenBeansAreYucky.blogspot.com
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1 cup all purpose organic flour
2 cups organic whole wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla
2 eggs, beaten
1/4 cup vegetable oil
1 cup organic applesauce
1 cup organic yogurt (plain / full fat)
1 cup honey
1 cup shredded organic carrots
1 cup shredded zucchini (with skin)
* Mix all dry ingredients together. In a separate bowl, mix together vanilla, eggs, vegetable oil,
applesauce, yogurt and honey. Slowly mix wet ingredients into the dry ingredients. Fold in the carrots
and zucchini. Pour into greased (I just use some olive oil) muffin tins. Put tins into a preheated oven at
425 degrees. When you put the muffins in the oven, immediately turn the temperature down to 400
degrees and bake for 15-20 minutes (or until a knife comes out clean). I found putting them in an extra
hot oven creates a nice, big dome top on the muffin. This recipe made 20 muffins.
My son just loves bread so I wanted to create some muffins that would be really healthy for him (and
sneak in some veggies while I'm at it). Brady loved these muffins! No refined sugar and lots of healthy,
organic ingredients. They are so moist , so delicious & so healthy! My husband said the name is too long
so he shortened it to "Mama Bread". We have a definite keeper on our hands with this one.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Zucchini Bread with Pineapple by Simply Recipes
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3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins
Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until
thick and foamy. With a spoon, stir in the zucchini and pineapple.
In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a
time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and
raisins, blend gently.
Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or
until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out
onto wire racks to cool thoroughly.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Pichet Ong’s Zucchini Cake by NYMag.com
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1 stick unsalted butter, at room temperature, plus more for greasing
1/4 cup sugar in the raw
4 cups zucchini
2 1/4 cups plus 3 tbs. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 cup light brown sugar, packed
1/4 cup sugar
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. salt
4 large eggs, lightly beaten
1/2 cup canola or vegetable oil
Preheat oven to 350. Butter a 10-inch-round cake pan, line the bottom with parchment paper, butter
the paper and sides of cake pan, then sprinkle with sugar in the raw. Put pan in refrigerator while
preparing other ingredients. (1) Finely grate zucchini, and set on paper towels to dry. (2) Sift the 2 1/4
cups of flour, baking powder, and baking soda, and set aside. Using an electric mixer, cream butter,
brown sugar, sugar, cinnamon, nutmeg, and salt on medium-high speed until mixture is light and fluffy,
about 10 minutes. Reduce speed to low, and add sifted dry ingredients until no traces of flour remain.
Toss zucchini with 3 tablespoons of flour, and add to batter, continuing to mix until evenly distributed.
(3) Whisk together eggs and oil, then stream into batter with mixer on medium-low. Pour into greased
pan, and bake until a tester comes out clean, 45 to 60 minutes. Cool in pan for 10 minutes, then invert
onto a cooling rack, remove parchment paper, and allow to cool.
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Strawberry Cobbler - adapted from How to Eat a Cupcake by BeantownBaker.com
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Strawberry Filling
1/2 cups sugar
2 tsp cornstarch
2 tsp water
1 1/2 tsp fresh lemon juice
2 cups strawberries, washed and hulled
1 tsp unsalted butter, softened
Biscuit Topping
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3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp granulated sugar
2 1/2 Tbsp shortening
1/4 cup cold milk
Preheat the oven to 400 degrees F. Line a large cookie sheet with foil. Butter 4 deep ramekins and place
on the cookie sheet.
First, prepare the strawberry filling. In a large nonreactive saucepan stir together the sugar and
cornstarch. Stir in the water and lemon juice. Stir in the strawberries.
Cook over medium heat, stirring often until thickened. Remove from the heat and stir in the butter. Pour
filling into ramekins.
Prepare the biscuit topping. Stir or sift together the flour, baking powder, salt, and sugar. Rub in the
shortening with your fingers. Using a fork, gently stir in the milk, just until the dough cleans the bowl.
Toss on a lightly floured surface until no longer sticky, and then pat or roll out to a shape that fits the top
of the dish being used.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.