4 beets
8 carrots
1 oz. sharp cheddar cheese
1 Tbs. sesame seeds
1 baked pie crust

Bake pie crust in pie plate.
Steam beets & carrots ~ 20 minutes (until soft). Grate beets & carrots into pie crust.
Cover with grated cheese. Spread sesame seeds on top.
Grill until cheese is melted. Serve while hot.

1 pound of asparagus, lightly cooked
¼ cup tarragon vinegar
2 Tablespoons Dijon mustard
Ground pepper
2-3 cloves of garlic, finely chopped
½ cup olive oil

Blend first 4 ingredients together. Beat in the ½ cup of olive oil gradually. Place over lightly cooked asparagus and refrigerate overnight.

10 cups Kale, Swiss Chard, Mustard Greens, or a combination.
2 medium Onions, thinly sliced
2 tbsp Olive Oil
1/3 cup Water
Salt & Pepper to taste
½ Juice of a Lemon

1. Wash the greens well and chop some of the stems with the leaves.
2. In a large saucepan, cook onions in oil or butter until golden.
3. Add greens and water.
4. Cover and cook over medium heat, stirring occasionally, just until the greens are tender.
5. Season with salt & pepper.
6. Spinkle with the lemon juice, if desired.
7. Enjoy!

Simmer in olive oil until transmogrified (about 30 – 40 minutes). Transfer to 4 qt. pot.

Stir in and heat:
One 13-16 oz jar Mediterranean Spice” tomato sauce
1 cup  lowfat sour cream
½ cup  evaporated milk, sweetened
1/8 tsp  cayenne pepper
1 T  vanilla
To taste:  wine vinegar

Top with: ½ cup Parmesan chese

A great main dish with steamed veggies and a fresh tossed salad.

Enjoy with wine, candle light & a special friend.
Created & contributed by Melleny Hale

4           potatoes
4           onions
1           head of Broccoli
2           Sections of Garlic
1           tsp Oregano
1           tsp Curry Powder
4           Slices Sharp Cheddar Cheese

1. Coarsely chop potatoes, onions & broccoli stems, and combine with minced garlic.
2. Add seasoning & steam for 15 minutes.
3. Add separated broccoli head.
4. Continue steaming for 5 minutes.
5. Top individual servings with cheddar cheese and microwave 2 minutes.

Begin sautéing onions, garlic, potatoes and eggplant in butter. Salt and pepper lightly. When potatoes begin to get tender, add celery, broccoli and carrots, along with burgundy. Steam until all vegetables begin to be tender, then add zucchini, tomato paste, mushrooms, molasses and dill. Cover and simmer over low heat about 20 minutes. Correct seasoning.

A great way to use greens such as Swiss chard, escarole, collards, mustard greens, or kale.

- 1 lb. green onions, chopped finely
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1 lb. small potatoes or 3 C. diced potatoes
- 1 tsp. dried rubbed sage
- 1 tsp. dried marjoram OR oregano
- 1 tsp. dried thyme
- 1 C. dry red wine     – 2 to 3 C. baby carrots
- 1 Tbsp. minced garlic
- 1 1/2 C. vegetable bouillon
- 6 C. cooked white pea or navy beans (3 to 4 15 oz. Cans, rinsed & drained)
- 2 to 3 C. packed chopped fresh Swiss Chard
- 3 C. good, coarse bread crumbs

Note: you can substitute escarole, collards, mustard greens, or kale for Swiss chard

Heat olive oil & 1 Tbsp. butter in saucepan, add onion & cook on medium-low until transparent. Add potatoes & coat with butter & oil. Cover & cook for 5 minutes; salt and cook for 10 more minutes. Stir in herbs, wine, carrots and garlic. Cover & cook for 15 minutes over low heat. Add bouillon & beans, bring to boil. Lower heat, cover & cook until potatoes and carrots are completely tender (about 25 minutes). Taste for adding salt & freshly ground black pepper. Stir in Swiss Chard, cover & remove from heat. Let it sit for 10 minutes before serving. Meanwhile, melt remaining Tbsp. of butter in medium skillet, add bread crumbs, sauté over medium heat for about 10 minutes or until toasted. Serve atop the hot cassoulet.

Yield: 6 servings Prep Time: 1 1/2 hours after beans are cooked (15 min. of work)

Here is a favorite recipe from a 1905 Provence cookbook. Apparently in Provence it’s only eaten for the 6 weeks that basil is in season. It’s eaten as the main meal with big hunks of French bread and butter – and wine, of course! The ingredients can be varied according to taste and what’s in season.
- 1 large onion
- Several sticks of celery
- 1 bunch basil
- 4 to 6 cloves of garlic (quantity to taste)
- 1 lb tomatoes
- 1 lb potatoes
- 1 zucchini and/or yellow squash
- 1 large carrot     – Lima beans or garbanzos
- Other favorite vegetables in season to taste (such as cabbage, green beans, etc)
- 5 pts stock : either bouillon cube or made from vegetable bits (tops, ends, leaves) boiled & drained

Fry onions and celery in olive oil until soft. Skin tomatoes (they peel easily after brief immersion in boiling water) and chop. Add to onions and celery. Fry the tomatoes down and then add 4-6 cloves of garlic (quantity to taste).

Shortly afterwards add stock, 5 pints (more?), and fresh veggies chopped (veggies such as carrots & summer squash are nice cut in rounds for this soup). Add 2 tablespoons of tomato paste (more if you like, to your taste). Plus a dash of balsamic vinegar or wine.

Cook for about 40 minutes and then add tinned lima beans or garbanzo beans (you could cook them fresh if you have them, apparently this is also the season for garbanzo beans in Provence).

Wash and dry your bunch of basil (I used a huge bunch). The drier the better for grinding, such as in a mortar and pestle or blender. Add some olive oil to the mix and blend some more.

Add basil and oil to soup. Cook 5 more minutes and serve with French bread and butter and cheese. I also use Romano (or Parmesan) to garnish the soup.

After the soup is cooked (about 40 minutes) put garlic in blender and blend. Then add the basil bit by bit (the dryer the better). Then add olive oil (4-6 tablespoons, more?), then add a cup of the soup mix and blend. Then add the contents of the blender to the soup.

Voila! Hope you enjoy it even half as much as I do!