Place the water in a large stock pot over high heat.
Add the potatoes to the stock pot. Bring to boil and then reduce heat until the water is at a slow boil.
Cook the potatoes about 10 – 15 minutes until slightly soft in the middle. They should be firm when squeezed.
Remove from heat and drain water.
Add the olive oil, roasted garlic, vinegar, celery, salt, pepper and green onions. Toss well. Serve warm.
Place the water in a large pot over high heat.
When the water boils add the pasta.
Stir and boil for about 12 to 15 minutes until al dente.
While the pasta is boiling place the olive oil in a large skillet over medium heat.
Add the garlic and cook for about one minute. Stir frequently.
Add the collard greens and cook for about two minutes until just wilted. Toss frequently.
Add the thyme, white beans, salt, pepper, white wine and lemon juice.
Stir and cook for about 1 minute. Toss frequently.
When the pasta is done drain and add to the greens with the parmesan cheese.
Toss well and serve.
Preheat the oven to 300°F.
Place the whole wheat breadcrumbs and parmesan cheese in a small bowl and toss together with a fork until blended.
Spray a 8 inch springform or other pie pan with oil.
Press the breadcrumb mixture into the bottom of the springform pan.
Place the olive oil in a large skillet over medium high heat.
When the oil is hot add the green part of the leek.
Cook for about 5 minutes. Stir frequently.
Add the white part of the leek and the onion, toss well and place the pan in the oven.
Roast for about 10 minutes and add the mushrooms.
Toss well and roast for another 15 to 20 minutes until the vegetables are lightly caramelized.
Whisk the ricotta cheese, eggs and milk together in a large mixing bowl.
Add the cream cheese and whisk until smooth.
Add the leeks, onions, mushrooms, oregano, salt, and pepper.
Fold together and place the mixture in the springform pan.
Place the springform pan in the oven and bake for 60 minutes (40 if using individual 4-inch pans).
Cool and then chill before serving.
Place the olive oil in a medium skillet over medium-high heat.
Add the onion, carrots and garlic.
Reduce the heat to medium and cook until the onion has softened slightly. Stir frequently.
Add the mushrooms and cook for about 4 minutes. Stir frequently.
Add the vegetable stock, salt, pepper, tarragon, thyme, oregano and sage.
Reduce the heat to medium-low and cook for 30 minutes. Stir occasionally. If the liquid reduces below about 1/2 cup, add water 1/4 cup at a time.
While the sauce is simmering, line a 9 inch square Pyrex dish with foil.
Preheat the oven to 325°F.
Place a layer of lasagna noodles in the bottom of the Pyrex dish.
Place 1/3 of the thinly sliced zucchini on top of the lasagna noodles at a 90° angle.
Spread 1/3 of the vegetable sauce mixture over the top of the zucchini.
Add a layer of noodles and then place 1/3 of the thinly sliced zucchini on top of the lasagna noodles at a 90° angle.
Place half of the cheese slices on top of the zucchini.
Add a third layer of the lasagna noodles and top with the remaining vegetable mixture.
Place the remaining 1/3 of the thinly sliced zucchini on top of the lasagna noodles at a 90° angle.
Cover the Pyrex dish with foil and bake for 60 minutes.
Remove the foil from the top of the lasagna and place the remaining sliced cheese across the top of the lasagna.
Bake for about 5 minutes and serve.
Place the water in a medium stock-pot over high heat and bring to a boil.
Add the pasta to the boiling water and cook until done (about 15 minutes). Do not overcook: the pasta should be cooked to just al dente.
Place the mushrooms in a blender and process until powdered.
Place a skillet over high heat.
Add the olive oil and swirl to coat the pan.
Add the onions and cook for about 7 minutes. Stir frequently.
Add the mushrooms and cook for another 10 minutes. Stir frequently.
While the pasta and mushrooms are cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth.
Add the cheddar cheese and salt. Whisk.
When the pasta is done, drain well and add the pasta to the saucepan with the cheese.
Add the onions and mushrooms to the pan.
Place the saucepan over medium heat.
Stir well until the cheese is completely melted and creamy. Don’t let the mixture boil.
When the sauce is very thick, remove from the heat.
Add fresh ground black pepper to taste, stir, and serve immediately.
For the Whole Wheat Pizza Dough
Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 – 7 minutes until foamy.
Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.
Continue to mix by hand until a dough ball forms and all the flour is well blended.
Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.
Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.
For the Pizza
Preheat the oven to 500°F.
Pizza is best baked on a pizza stone but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 – 20 minutes.
While the baking surface is heating, slice tomato in half vertically. Remove the seeds and slice the tomato into julienne strips.
Gently toss the tomato strips, mozzarella, basil leaves, and garlic together in a small mixing bowl.
Set the tomato mixture close to the oven so that it will be accessible and easy to place on top of the dough. Have the grated parmesan within easy reach.
Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.
Once the dough is formed, place it on the hot pizza stone and top with the tomato/mozzarella mixture.
Bake for approximately eight minutes, and then top with the Parmesan cheese.
Bake for another 3 – 5 minutes – until the cheese has melted.
Remove from the oven and let it cool for about 90 seconds, slice and serve.
Place the olive oil, salt, lemon juice, lemon zest, vinegar, salt and pepper in a large mixing bowl.
Whisk until blended.
Place the white beans, tomatoes, mozzarella, celery and basil in the bowl.
Fold together gently.
Serve.
Place the water in a large sauce pan over high heat and add the potatoes.
When the water boils, reduce the heat and simmer for about 25 minutes until a paring knife slips into the potatoes with slight resistance (the potatoes should be slightly firm after cooking and not mushy).
Remove and let cool. Cut into 1/2 to 3/4 inch cubes and chill.
While the potatoes are cooking, place the olive oil in a large skillet over medium high heat.
Add the corn and cook for about 10 minutes. Toss frequently. Remove to a bowl and chill.
While the corn and potatoes are chilling, place the avocado, lemon juice, spice blend, and salt in a large bowl.
Using a fork, mash the avocado until smooth and the mixture well blended. Chill the resulting dressing.
When the potatoes and corn are chilled, place them in the large bowl with the dressing.
Add the peppers, onions, and celery and fold together until well blended.
Chill and serve.
Place the olive oil in a medium saucepan over medium heat.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the sun-dried tomatoes, canned tomatoes, salt, water, and vegetable stock.
Stir, cover, and simmer for 40 minutes.
Remove from the heat, let cool slightly and puree using a blender or stick blender.
Add the goat cheese and blend until the cheese is melted and the soup is smooth. Serve.
Place the water in a large skillet over medium-high heat.
When the water is at a shiver, add the asparagus spears and blanch for 8-10 minutes.
While the asparagus is blanching, fill a large bowl with ice water.
When the asparagus is done, place immediately into ice water and chill for 10 minutes.
While the asparagus is chilling, place the olive oil in a large skillet over medium-high heat.
Add the onion and tarragon and cook slowly for about 10 minutes, adjusting the heat so that the onions become soft and translucent but do not brown.
Cut the chilled asparagus into 1 inch chunks (reserving a few asparagus tips for garnish, if desired), then place the asparagus, salt, water, honey, milk and cooked onions into a blender.
Puree until very smooth.
Reheat gently and serve.
