Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander

  • 1 large or 2 small zucchinis, cut in quarters lengthwise, then ½ inch pieces
  • 4 ribs celery, cut into ¼” pieces
  • ½ onion, sliced
  • 2 tsp. coriander seeds, slightly crushed with the back of a chef’s knife (or a mortar & pestle)
  • 2 cups Dragon Tongue beans (or green beans), stems removed, cut in half or thirds
  • 2 ears corn, kernels cut off
  • 2 cloves garlic, minced
  • ½ bunch of greens (collards, kale, chard, etc.), stemmed & coarsely chopped
  • Salt & pepper to taste
  • Juice & zest from 1 lime

  1. In a large skillet, heat oil over med-high heat.
  2. Add zucchini, celery, & onion & sauté for a couple minutes.
  3. Add coriander seeds, beans, corn, & garlic & continue to saute for another couple minutes.
  4. Add greens & salt/pepper, stir a few times, cover, & cook until greens are wilted, about 1 minute.
  5. Stir in lime juice/zest, adjust seasoning as necessary, & serve.


Roasted Squash with Collards

Roasted Squash with Collards
Recipe type: Main Dish
Serves: 4

  • 1 Heart of Gold squash
  • ½ minced yellow onion
  • 1 Tbsp butter (for carmelizing the onion)
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp grapeseed (or other high-heat) oil
  • 1 tsp salt
  • 2 cloves of garlic, minced
  • 1 large bunch of kale, chopped
  • 1 bunch of collard greens, chopped

  1. Preheat the oven to 425.
  2. Peel the squash and then cut in half and scoop out the seeds.
  3. Cut the squash into chunks.
  4. Mix the squash with the balsamic vinegar, oil, and salt.
  5. Roast the squash for 30 minutes, stirring occasionally.
  6. Meanwhile, sauté the onion in the butter over low heat, stirring regularly.
  7. Your goal is to caramelize the onions and get them slightly crispy.
  8. Remove the onion with a slotted spoon and drain on a paper towel.
  9. Remove the squash from the oven when tender and set aside.
  10. In a large pan over medium heat, sauté the garlic for 2 minutes, or until very fragrant. Add the kale and collards in small batches, stirring constantly, until the kale and collards have started to wilt and turn bright green.
  11. Add squash to the kale, mix, and serve, topped with the caramelized onion.


Tuscan Zucchini Pie

Tuscan Zucchini Pie
Recipe type: Main Dish

  • 2 medium zucchinis
  • 2 eggs
  • ¼ cup unbleached all-purpose flour
  • ¼ cup milk mixed with ¼ cup water
  • ¼ tsp. finely chopped garlic
  • 3 Tbsp. minced cippolini onion
  • 1 c. chopped collard greens
  • Freshly ground black pepper
  • Freshly ground nutmeg
  • ¼ c. grated Parmesan or pecorino cheese
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • Salt

  1. Cut zucchini crosswise into ⅛ inch thick rounds.
  2. Put in a bowl, sprinkle about ⅓ tsp. of salt over the top, toss, & set aside for 30 minutes
  3. Drain & pat dry.
  4. Preheat oven to 425 degrees.
  5. Beat eggs in a bowl. Beat in flour. Add themilk/water mixture & beat it in.
  6. Add the garlic, onion, collard greens, ⅓ tsp. salt, pepper, nutmeg, & cheese.
  7. Mix well.
  8. Arrange zucchini slices without overlapping in the bottom of two 8 inch cake or pie tins, double layering the zucchinis if possible.
  9. Stir the egg mixture well & pour it evenly over the 2 pans.
  10. Drizzle 1 Tbsp. oil over each pie & bake for 30 minutes.
  11. Serve hot with another drizzle of oil with each pie.


Southern Collard Greens

Southern Collard Greens
Recipe type: Side Dish

  • 1 bunch collard greens, stems removed & chopped coarsely
  • ½ c. water
  • 2 slices bacon, cooked, drained, & chopped*
  • ¼ c. onion, chopped
  • salt to taste
  • hot sauce to taste

  1. In a medium sauce pan, bring water, bacon, onion, salt, & hot sauce to boil.
  2. Add chopped greens, stir until wilted.
  3. Reduce heat, cover, & simmer for 15-30 minutes, depending on your taste.
  4. Serve with corn bread, fresh tomatoes, black-eyed peas & rice,barbecued ribs
  5. * Vegetarians can substitute some oil & liquid smoke instead of bacon.