Swiss Chard, Fennel, and White Bean Gratin Recipe
Adapted from https://www.seriouseats.com/swiss-chard-fennel-white-bean-gratin-recipe

Ingredients:

5 tablespoons unsalted butter    
1 large bulb fennel, cored, and sliced thin (about 3 cups)
1 large onion, sliced thin (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
3 medium cloves garlic, minced (about 1 tablespoon)
3 bunches swiss chard (about 1 pound), leaves removed, tender stems sliced thinly
1/2 teaspoon freshly grated nutmeg
1 tablespoon flour
1 1/2 cups half and half
2 (15 ounce) cans white beans, drained and rinsed
1 1/2 cups fresh breadcrumbs
2 ounces finely grated parmesan or romano cheese (about 1 cup)



Directions:

Adjust oven rack to middle position and preheat oven to 400°F. Melt 2 tablespoons butter in a large saucepot or Dutch oven over medium-high heat. Add fennel and onion, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened and translucent, about 10 minutes, reducing heat if it starts to brown. Add garlic and cook, stirring constantly until fragrant, about 30 seconds.

Add 1/3 or swiss chard and cook, stirring, until wilted, about 1 minute. Repeat with remaining swiss chard in two more batches. Add nutmeg and flour and stir to combine. Add half and half, stir to combine, and cook, stirring occasionally, until thickened. Add beans and reduce to a bare simmer. Continue to cook, stirring occasionally, for 10 minutes.

Meanwhile, melt remaining 3 tablespoons butter. Toss breadcrumbs, butter, and cheese in a large bowl and season with salt and pepper.

Season filling with salt and pepper, transfer to a large casserole dish, top with breadcrumbs, and bake until golden brown on top and bubbling around the edges, about 30 minutes. Remove from oven, let rest about 10 minutes, and serve.

Cheesy Green Bean Casserole
https://cravingsbychrissyteigen.com/recipes/cheesy-green-bean-casserole/
 
Ingredients:

4 cups chicken broth or water
2½ cups fresh green beans, trimmed and cut into 2-inch-long pieces (about 10 ounces)
2 (10-ounce) cans cream of mushroom soup
¾ cup half-and-half
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 ounces ham, cubed
½ cup diced onions
2½ cups (9 ounces) shredded cheddar cheese
1 cup canned French fried onions, divided


Directions:

Preheat the oven to 350°F. Bring the chicken broth to a boil in a small pot, add the green beans, and cook until tender-crisp, 5-6 minutes. Drain into a bowl and save the chicken broth for another use.

In a large bowl whisk together the mushroom soup, half-and-half, garlic powder, salt, and pepper. Stir in the cooked green beans, ham, onions, 2 cups of the cheddar and and ¾ cup of the fried onions.

Spray a 10-x-12-inch baking dish with cooking spray and add the mixture to the casserole. Sprinkle with the remaining ½ cup cheddar and bake until bubbly and crusty, 40 minutes, adding the remaining ¼ cup French fried onions during the last 10 minutes of baking. Remove from the oven, let sit for 5 minutes, and serve.

Green Beans Amandine
Adapted from ‘Jubilee: recipes from two centuries of African American cooking’ by Toni Tipton- Martin

Ingredients:
1⁄2 lb. green beans
1 tsp. olive oil
1 tsp. butter
1 clove garlic, minced 1⁄2 tsp. paprika
Black pepper
1⁄4 cup slivered almonds, toasted 2 tsp. minced fresh parsley

Directions:
Set up a large bowl of ice and water. In a large skillet, bring a couple of cups of well-salted water to a boil over high heat. Add the beans and cook, until they turn bright green and are tender-crisp, 2 to 3 minutes (or longer to your desired tenderness), shaking the pan occasionally to cook evenly.

Drain the beans and plunge them into the bowl of ice water to stop them from cooking further. Drain again and set aside or refrigerate until ready to finish if making ahead.

In the same skillet, heat the oil and butter over medium-high heat. Add the garlic and sauté until tender, about 15-20 seconds. Return the beans to the pan. Season with the paprika and salt and pepper to taste. Cook for 1-2 minutes, stirring the pan occasionally, to heat through. Serve garnished with the almonds and parsley.

 
Baked Apples
https://grandbaby-cakes.com/baked-crumble-apples/
 
Ingredients:

For the Crumble Topping

3/4 cup all purpose flour
1/4 cup granulated sugar
1 tbsp brown sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 cup unsalted butter melted then cooled

For the Apples

4 apples cored and peeled just at the very tops
1/2 cup unsalted butter room temperature
1/2 cup brown sugar


Directions:

For the Crumble

Whisk together flour, both sugars, salt, and ground cinnamon.

Slowly pour in butter and whisk until crumbs develop then set aside.

For the Apples

Start by coring the apples from the top with a small knife but add a small amount of core to the bottom of the apples.

Peel an inch off the tops of the apples.

Evenly divide and fill each apple with butter and brown sugar halfway then completely fill with crumble and pat on the top.

Wrap apples in foil and bake for 25-30 minutes then watch carefully for another 5 minutes to make sure apples are still stable and intact. Remove from oven and allow to cool for 5-10 minutes then serve.

Garlic Baby Bok Choy Stir Fry
https://thewoksoflife.com/garlic-baby-bok-choy/
 
Ingredients:
     
1 pound baby bok choy (450g)
2 tablespoons oil
5 cloves garlic (minced)
salt and white pepper (to taste)
1/8 teaspoon sugar

Directions:
            
Trim the bottoms off of each bundle of bok choy, and split them in half or quarters. Just make sure all of the pieces are relatively uniform so they cook evenly. You can leave them whole if they’re very small and tender.

Wash thoroughly with cold water two to three times. These days, we’re never too cautious about making sure all of the dirt and pesticides are rinsed away. The best method is to use a large basin or sink to rinse and swirl around the vegetables letting them soak for a few minutes before draining and washing again. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process.

Heat the wok over high heat until smoking, and add 2 tablespoons oil. Swirl around the oil so the wok is coated. Add all of the garlic and immediately add the bok choy. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don’t burn the garlic!
    
Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, and sugar. How long you cook them from here is all personal preference. Judy likes to cook them a bit longer for a softer texture while I like them a little bit more crisp. Plate and serve immediately.

 
Baba Ganoush!
https://www.seriouseats.com/the-best-baba-ganoush-recipe
 
Ingredients:

3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork
2 tablespoons (30 ml) lemon juice from 1 lemon, plus more as desired
3 medium cloves garlic, minced
3 tablespoons (45 ml) tahini
1/3 cup (80 ml) extra-virgin olive oil, plus more for serving
1/4 cup chopped fresh parsley leaves
1/2 teaspoon (1.4 grams) kosher salt; for table salt, use about half as much by volume or the same by weight

Directions:

If Using a Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.

If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). Eggplants should be very, very tender when cooked; if eggplant is not fully tender once skin is charred all over, switch oven to 425°F and roast until fully tender (a toothpick or skewer inserted near stem and bottom ends should not meet any resistance). Remove from oven and gather up foil, crimping it around eggplants to form a sealed package. Let eggplants rest for 15 minutes.

Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.

Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.

Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.

Sichuan Napa Cabbage Stir Fry
https://thewoksoflife.com/hot-sour-cabbage-stir-fry/
 
Ingredients:

    For the sauce:

4 teaspoons light soy sauce
1 tablespoon Chinese black vinegar
2 teaspoons sugar
1 tablespoon oyster sauce

For the rest of the dish:

1/2 tablespoon cornstarch
1 tablespoon water
2 tablespoons canola oil (or vegetable oil)
4 cloves garlic (smashed and chopped)
3-6 dried red chilies (deseeded and chopped)
1 scallion (chopped)
1 pound napa cabbage (450g, bai cai, stems only, sliced at an angle)
Salt (to taste)

Directions:

Start by making the sauce by mixing together all the sauce ingredients until the sugar is dissolved. In another small bowl, dissolve the cornstarch in 1 tablespoon water to make a slurry. Set aside. (Remember, cornstarch settles quickly, so remember to stir the slurry again before adding it to the dish later).

Heat the oil in a wok over medium low heat. Add the garlic, chilies, and scallions, and cook for 1 minute. Add the cabbage and turn up the heat to high. Stir-fry for 2 minutes.

Now add the prepared sauce and cook for another minute. Season with salt to taste (though you may not need it, as the soy sauce is pretty salty). Stir in the cornstarch slurry and stir-fry for one more minute, until the sauce is thickened. Serve with steamed rice.
 
 
Kimchi
Adapted from Korean Bapsang https://www.koreanbapsang.com/mak-kimchi-simple-kimchi/

Ingredients:
    
1 large napa cabbage
3/4 cups coarse sea salt less if using finer salt
3 cups water
1 Korean radish mu (about 3/4 pounds)*
2 teaspoons coarse sea salt
2-3 scallions roughly chopped

1/2 cup gochugaru Korean red chili pepper flakes*
2 tablespoons saeujeot salted shrimp, finely minced*
2 tablespoons myulchiaekjeot fish sauce*
2 tablespoons minced garlic
1 teaspoon finely grated ginger
2 teaspoons sugar

Directions:
    
Cut the cabbage head into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1-1/2-inches).

Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 3/4 cups of salt in 3 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 1 hour, turning the cabbage pieces over occasionally.

Cut the radish into bite sizes (about 1-1/2-inch square, about 1/4-inch thick). Sprinkle with 2 teaspoons of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.

Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.

Rinse the salted cabbage three times and drain to remove excess water.

In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the kimchi in an airtight container(s) or a jar(s).

Rinse the bowl with 1/4 cup of water by swirling around, and pour over the kimchi.

Leave the kimchi out at room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.

Notes: You can dress this kimchi up by adding other ingredients like Korean pear, oysters, garlic chives, etc.

If you like lighter tasting kimchi, simply reduce the amounts of red chili pepper flakes, salted shrimp, fish sauce, and/or garlic. If you don't have salted shrimp, just add more fish sauce (and salt if needed) to achieve the desired salt level.

*These ingredients can be found in the Asian aisle at large grocery stores, or in specific Asian grocery stores. Mu radish is a large cylindrical radish and can be substituted with daikon radish. To make vegetarian, omit fish and shrimp and adjust salt to taste with soy sauce or more salt.

Cherry Tomato Tart
https://honest-food.net/cherry-tomato-tart-recipe/
 
 Ingredients:
     
    TART CRUST

    1 cup white flour
    1/2 cup acorn, rye, whole wheat or spelt flour
    1 teaspoon salt
    7 tablespoons cold lard or butter or bacon fat
    1/2 cup cold heavy cream or whole milk

FILLING

    1 1/2 cups ricotta cheese
    2 teaspoons dried thyme or oregano
    2 pints cherry tomatoes
    4 slices cooked bacon, chopped (optional)
    2 Thai chiles, or similar, minced (optional)
    2 tablespoons chopped fresh herbs, like basil or parsley
 
            Directions:
            
Mix the flours and salt together. Add the lard or butter to the flour and work it into a coarse meal with your fingers. Add the cream and knead this into a cohesive ball. Wrap in plastic and let this sit 30 to 45 minutes.

Preheat the oven to 325°F. Mix the dried herbs with the ricotta cheese. Remove all the stems from the cherry tomatoes.

Roll out the tart dough until it's about 1/4 inch thick or a little thinner. Set it inside a 9-inch tart pan (that's the standard size) and press it into the sides to make a crust. Use a knife to remove any excess along the top edge of the crust, as you can see in the picture above.

Spread the herbed ricotta first, then scatter the tomatoes over that. Sprinkle on any bacon or minced chiles you are using, then bake for 90 minutes or so. You want the tomatoes to cook well, and the edges where the cheese and crust meet to brown a little.
    When it's ready, remove the tart from the oven and set it on a cutting board to rest.

Sprinkle some shredded basil over it, tucking it in here and there so the carryover heat cooks it a little. Wait 10 minutes before slicing.

Roasted Okra & Squash
Crooked Fence Farm
 
            Ingredients:

1 pint of okra, trimmed of stems
1 to 2 summer squash or zucchini, trimmed of stems and ends
Olive oil
Salt and pepper to taste

    Directions:

Trim and stem okra and squash. Cut the squash into rough 1” chunks. Pat both the okra and squash with a kitchen towel or paper towel to dry. The more dry, the better the browning will be.

Heat the oven to 450F. Place the okra and squash on a rimmed baking tray or in a roasting pan and toss with olive oil – just enough to lightly coat. Season with salt and pepper.

Roast for 15-20 minutes, shaking the pan every 5 minutes or so. Okra and squash should be browned and crispy on the exterior. Serve as a side dish, seasoned with your favorite salad dressing (Goddess dressing works well here), or as hearty vegetarian main dish.