courtesy of Culinary School of the Rockies

Ingredients
3 Tbs. Butter
1 lb. Baby carrots, well scrubbed OR medium carrots, cut into 1 inch pieces
1 lb. Baby turnips, peeled and cut into quarters or eighths
½ lb. Baby onions OR 1 large onion, roughly chopped
½ cup Water or chicken stock
1 - 2 Tbs. Sugar
¼ tsp. Thyme, dried
1 - 2 Tbs. Parsley, fresh, chopped

Method

1. In a large heavy pan, melt 2 Tbs. of the butter over medium heat. Add the carrots, turnips and onions and toss to coat.
2. Add the stock or water and stir in the sugar and thyme.
3. Bring the vegetables to a boil over medium-high heat, then cover and simmer over medium heat for 8 - 10 minutes until the veggies begin to soften. Stir the veggies occasionally to keep them from sticking to the pan. Check the pan occasionally to see if more liquid needs to be added.
4. Uncover the pan and increase the heat to evaporate any remaining liquid, stirring frequently, until vegetables are lightly coated with the glaze. Add the remaining butter and chopped parsley. Stir until the butter melts.

submitted by Lisa Melcher



Ingredients
3 lbs beets, scrubbed
extra-virgin olive oil
3/4 cup sour cream
1/4 cup drained prepared horseradish
1 tablespn. fresh lemon juice
salt and pepper
2 tablespn. chopped flat-leaf parsley

Method

1. Preheat the oven to 400. Set the beets in a medium roasting pan. Drizzle with olive oil. Cover with foil. Bake 1 hour and 30 minutes, until tender. Let cool slightly.
2. In a small bowl, whisk the sour cream, horseradish and lemon juice. Season with salt and pepper.
3. Peel the beats and cut into wedges. Transfer to a bowl, drizzle with half of the horseradish cream and sprinkle with parsley. Serve the remaining horseradish on the side.

courtesy of Sunset, FEBRUARY 2005

Ingredients
4 heads white or red Belgian endive (4 to 5 oz. each)
1 tablespoon olive oil
Salt and pepper
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 cup milk
1/8 teaspoon ground nutmeg
3/4 cup shredded Gruyère or Swiss cheese (3 oz.)

Method

1. Rinse Belgian endive; trim off any discolored bases. Cut heads in half lengthwise. Arrange the halves, cut side down, in a single layer in a heavy 11- to 12-inch frying pan. Add 1/4 cup water and the olive oil. Sprinkle endive lightly with salt and pepper. Cover pan and bring to boil over high heat, then reduce heat and simmer until endive is very tender when pierced, 12 to 20 minutes. Uncover and cook over medium heat, turning heads occasionally, until liquid is evaporated and endive is slightly browned, 6 to 10 minutes.
2. Meanwhile, in a 1- to 2-quart pan over medium-low heat, melt butter. Stir in flour until blended and bubbly. Add milk and nutmeg; stir until mixture is boiling and thickened, about 10 minutes. Stir in 1/2 cup cheese. Add salt and pepper to taste.
3. Arrange endive in a single layer in a shallow 2-quart baking dish. Spoon sauce over the top. Sprinkle evenly with remaining 1/4 cup cheese.
4. Bake, uncovered, in a 400° oven until sauce is bubbling and lightly browned, 9 to 14 minutes. Add more salt and pepper to taste.

courtesy of :

© 2003-2008 California Vegetable Specialties. All Rights Reserved. Recipe from www.endive.com from The Giacomini Family, Point Reyes Farmstead Cheese Company.

Ingredients
Red and/or Green California Endive
Original Blue Cheese Crumbles
Walnut Halves, toasted
Honey

Method

1. Separate endive heads into single leaves.
2. Fan leaves out on a platter.
3. Fill each leaf with about one tablespoon of cheese crumbles.
4. Place a walnut half on each spear, and drizzle with honey.

courtesy of Culinary School of the Rockies

This simple preparation method, along with quality ingredients, creates unparalleled green bean flavor. Use the best quality and freshest green beans available - the ones at the Farmer's Market are sure to be the freshest! Salting the cooking water and salting the beans is essential to open up the green bean flavor. To taste their full sweetness, cook the beans just a bit beyond the tender-crisp stage.

Ingredients
1 ¼ - 1 ½ lbs. Green (or yellow) beans, trimmed
3 Tbs. Salt
3 qts. Boiling water
Freshly ground pepper
Olive oil or butter (optional)

Method

1. Add the salt to the water and bring to a boil. Add the beans and boil uncovered for 5 - 10 minutes, until tender but no hint of mushiness. Time depends on the size of the bean, freshness, age, etc. Taste for doneness.
2. Drain immediately in a colander and put into a bowl. Season the beans with salt and pepper. Taste, and season again if necessary.
3. Serve hot, warm or room temperature. You can also add a little butter or olive to the beans if desired.

courtesy of Gourmet

Can be prepared in 45 minutes or less.

Ingredients
1 1/2 teaspoons white-wine vinegar
2 teaspoons Dijon-style mustard
2 tablespoons olive oil
4 cups torn red-leaf lettuce, rinsed and spun dry
2 cups torn curly endive (chicory), rinsed and spun dry
2 tablespoons roasted cashews, chopped fine

Method

1. In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified.
2. Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well.

courtesy of Diana Rattray

Ingredients
4 organic eggs, separated
1 teaspoon lemon juice
1/8 teaspoon nutmeg
4 egg whites
1/4 teaspoon cream of tartar
2 to 2 1/2 cups chopped broccoli, about 12 ounces
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Method

1. Cook broccoli in boiling water
2. In a large saucepan, melt butter over medium-low heat; stir in flour, salt, and pepper until smooth and bubbly. Gradually add milk.
3. Continue cooking, stirring constantly, until sauce is thickened.
4. In a medium bowl, beat egg yolks lightly.
5. Pour about half of the hot sauce mixture into the beaten yolks, stirring briskly.
6. Return egg yolk mixture to saucepan and blend well; stir in lemon juice, nutmeg, and cooked drained broccoli.
7. In a mixing bowl, beat egg whites with cream of tartar until soft peaks form.
8. Fold egg whites into sauce mixture.
9. Pour into a 1 1/2-quart baking dish.
10. Set baking dish into a large shallow baking pan.
11. Place in 350° oven then fill outer pan with about 2 inches of very hot water.
12. Bake for 45 to 50 minutes, until soufflé is puffed and golden brown. Serve immediately.

courtesy of CarrotRecipes.net

Ingredients
1 ½ lb of organic carrots, peeled and cut into half-inch thick rounds.
½ cup of water.
3 tablespoons of butter.
2 tablespoons of maple syrup.
1 tablespoon of brown sugar.
Salt and freshly ground black pepper, to taste.

Method

1. In a large skillet, bring all ingredients to boil.
2. Reduce heat to medium, then cover and simmer for 8 minutes.
3. Uncover and cook until the juices are reduced to glaze (4-5 minutes).
4. Season with salt and freshly ground black pepper.

courtesy of AllRecipes.com

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Ingredients
1 organic spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 organic onion, chopped
1 clove organic garlic, minced
1 1/2 cups chopped organic tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced organic black olives
2 tablespoons chopped fresh organic basil

Method

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

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