Beet and Beet Green Gratin

Member Sharon brought this to the potluck…very nice. We ate it at room temp and it was quite tasty. recipe By MARTHA ROSE SHULMAN Published: July 5, 2010 NYT This gratin is beautiful if you pair chioggas or golden beets with red beets. It is good hot or cold. 2 bunches (6 to 8) beets (preferably one […]

Read More

Veggie Pancakes

From member Curran: If you’re looking for any recipe ideas for the newsletter, here’s an easy one that kids will surely enjoy.  If you don’t need recipes, no worries, I won’t be offended! 🙂  Recipes always welcome, especially good ones 😉 G I was thinking yesterday of what to do with some of the tiny eggplant […]

Read More

Baked Eggplant

(even my kids like this)  Slice thinly the long way, spread mayonnaise on both sides, sprinkle with parmesan cheese, garlic powder, salt and pepper and bake on a greased cookie sheet in hot (450) oven for 10 mins, or until fork tender. If you’re a purist with garlic, omit the powder and mix minced garlic […]

Read More

Chinese Cabbage Salad

1/2 Chinese Cabbage shredded    that’s all you need, though you can add a grated carrot, slivered almonds, sliced water chestnuts, thinly sliced scallions… Combine: 1Tbsp peanut oil                                                   2 Tbs. sesame oil 2Tbsp rice wine or white wine vinegar     1-2 Tbs. maple syrup 1/2 Tsp. salt 3 Tbs. soy sauce Pour over salad […]

Read More

Refrigerator Slices from member Dierdre

9 c. unpeeled/peeled sliced cucumbers       1c. sliced onion 1 c. green pepper (optional)                          2 c. sugar 2 tsp salt                                                  1 Tbsp celery seed 1 c. cider vinegar Dissolve sugar, salt, vinegar and celery seed over heat.  Pour liquid over cucumbers.  Refrigerate. […]

Read More

Rachel’s Red Salad

Email from member Mary in Brookline says: “…this is a super beet recipe…I think it has such a wonderful flavor and the guys in my house who don’t like beets really liked this one!  Grate an equal amount of carrots and beets (I used the food processor) and place in bowl.  No need to peel […]

Read More

Meatloaf…really

Funny stories about meatloaf in this household. Today’s is about whether your kids are “going to fall for a banana in the tailpipe” (Beverly Hills Cop reference). I chopped up the first eggplant of the year and tossed it is some oil, put in the 375 oven for about 10 minutes while I mixed meatloaf. I grated […]

Read More

Hilary’s thoughts on Zucchini and Beets

Member Hilary emails me “I have two quick recipes to share if you find yourself wanting for newsletter filler.” so here they are, with my comments italicized: One is a raw zucchini salad (I know, ewwww! your mother made you eat raw zucchini!) but this one is good tasting and great when it’s too hot […]

Read More

Grilled Steak Salad with Pickle Pepper Vinaigrette

Gourmet, August 1997 3 tablespoons white-wine vinegar                          2 tablespoons Dijon mustard 3 tablespoons olive oil                                 1 teaspoon sugar 1/4 cup finely diced red bell pepper                      1/4 cup finely diced peeled and seeded cucumber 2 tablespoons finely diced dill pickle      2 tablespoons chopped shallot 2 tablespoons drained capers 1 bunch watercress a 1 […]

Read More

Beet-Chocolate Cake and Zucchini Cake

Below I have posted an email I received from Marie-José Montpetit, a lobg time member and wonderful cook. Thansk Marie! I tried those 2 recipes and they are great. I just put icing sugar on my cakes and it looks good and cuts on fat. I also did a strawberry/blueberry french canadian “pâté” I guess it’s like […]

Read More