Learn to Compost Registration

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Please submit a separate registration for each attendee. To ensure this opportunity is available to as many people as possible, please only register if you are positive you are able to attend. Happy composting!

Zucchini with Garlic and Dried Crushed Red Pepper

By | gluten free, posts, side dish, vegan, vegetarian, zucchini

Servings: 1-2

3 Tbsp olive oil
2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 tsp dried crushed red pepper
Salt, to taste
1 Tbsp chopped fresh parsley

Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve. 

Broccoli Soup

By | broccoli, posts, soup, vegetarian
DateMonday, April 9, 2012 at 12:38PM

Servings: 4-6

1 gallon of low-fat milk (1% fresh, or reconstituted) and 1 qt. water
2 lbs fresh broccoli florets and stems, chopped
1 tsp of fresh chopped garlic or 1/2 tsp dried garlic
1/2 yellow onion, diced small
Salt and pepper, to taste
Flour to make a roux
1/2 lb melted butter or margarine to make the roux

Mix butter and flour together and set aside until later. Bring broccoli, onion and garlic to a boil in the milk and water and allow to cook until very soft. Strain the vegetables out of the juice and set aside. Save liquid and vegetables separately. Puree the vegetables in a blender or food processor and mix in the saved liquid. Reheat pureed mixture and bring to a boil. Season to taste and thicken with the roux or the cornstarch. Allow to simmer on low heat and serve hot.

Chef Robert Margolis

Carrot Salad with Almond Butter

By | carrots, classroom friendly, posts, salad, vegetarian
DateMonday, April 9, 2012 at 12:57PM

Servings: 4 (1/2 cup servings)
Enjoy the vibrant, sweet flavor of this inventive take on the common version of carrot and raisin salad.

2 cups carrots
1/4 cup minced fresh cilantro
1/2 cup raisins
1/4 cup creamy almond butter
1 Tbsp fresh lime juice
1 1/2 Tbsp reduced-sodium tamari or soy sauce
1 tsp honey
Pinch of red pepper flakes (optional)

Shred the carrots. Combine the carrots, cilantro and raisins. Whisk together the almond butter, lime juice, tamari (soy sauce), honey and pepper flakes. Pour dressing over carrot mixture and mix thoroughly. Marinate for 30 minutes. Serve chilled or at room temperature.

Complimentary Lesson
Plant Life Cycle
This recipe also goes great with the Grocery Bag Botany lesson, because it includes roots (carrots), fruit (raisins), seeds (almonds) and leaves (cilantro).

Whole Foods

Creamy Zucchini Spread

By | appetizer, gluten free, herbs, posts, vegetarian, zucchini
DateMonday, April 9, 2012 at 2:21PM

Servings: 6-8
Great on sandwiches as an alternative to mayonnaise, on crackers, or with fresh veggies.

2 medium-size zucchini (1/2 pound)
1 tsp tarragon or white wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package cream cheese, softened
1/4 tsp ground black pepper

Line medium-size bowl with double thickness of cheesecloth. Coarsely grate unpeeled zucchini into the cheesecloth. Squeeze grated zucchini very lightly over bowl to extract some of the moisture from zucchini. Sprinkle with vinegar, sugar and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour. In food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined. Press into small bowl. Cover and refrigerate several hours or overnight.

Country Living

Linguine with Carrot Ribbons and Lemon-Ginger Butter

By | carrots, main dish, posts, vegetarian
DateThursday, April 12, 2012 at 10:16AM

Servings: 2-3

4 long slender carrots (about 9 ounces total), peeled
1/4 cup (1/2 stick) butter
1 Tbsp (packed) finely grated lemon peel
1 Tbsp minced peeled fresh ginger
2 yellow or orange bell peppers, cut lengthwise into 1/4-inch strips
8 oz whole wheat linguine
2/3 cup freshly grated Parmesan cheese
1 1/2 Tbsp fresh lemon juice

Run vegetable peeler down length of each carrot, shaving into ribbons. Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute. Add carrots and bell peppers. Sauté until just tender, about 5 minutes. Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup reserved cooking liquid, cheese, and lemon juice to skillet. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper. Serve.

Parsnips and Carrots with Orange Butter

By | carrots, gluten free, posts, side dish, vegetarian

Servings: 2

1 cup water
1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick 
1/3 cup fresh orange juice
1/8 tsp freshly grated orange zest
1 Tbsp unsalted butter

In a skillet, combine the water, parsnips, carrots and salt to taste and simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.

Broccoli Rabe with Garlic and Pecorino Romano Cheese

By | broccoli, gluten free, posts, side dish, vegetarian

Servings: 4

2 pounds broccoli rabe,* tough stems peeled
1/4 cup extra virgin olive oil
5 garlic cloves, coarsely chopped
6 Tbsp freshly grated pecorino Romano cheese
Toasted pine nuts

Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.

Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle with remaining 2 tablespoons cheese and toasted pine nuts.

*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.

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