Moosewoods Susans Pesto Recipes

Steps:

• Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
• Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
• Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
• Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
• Drizzle sauce over eggplants and garnish with scallion.

Steps:

• Preheat oven to 400.
• Lightly oil a 9 x 13 casserole dish.
• Warm the oil in a large pot, add onions & garlic, cover and cook on medium heat for 10 to 12 min, stirring occasionally. Add the salt, thyme, marjoram, shrooms and mustard. Cook till the shrooms start to release their juices, about 5 minutes.
• Add the sweet potatoes, white potatoes, parsnips, black pepper and water, bring to a boil. Reduce heat, cover and simmer for 15 - 20 min, until the vegetables are tender. Stir the dissolved corn starch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Pour the vegetables into the prepared dish and set aside.
• In a mixing bowl, sift together flour, salt, baking powder and baking soda. In a separate bowl mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients in as few strokes as possible to make a soft dough. Drop the biscuit batter over the vegetables in the casserole dish in six equal mounds. Sprinkle the dill over the biscuits.
• Bake for 25 to 30 minutes or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.

Steps:

• Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Steps:

• Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
• Add the ground fennel and white wine and cook for two minutes.
• Add the chopped fennel, potatoes, tomatoes, and clam juice.
• Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
• Bring to a boil, lower the heat and simmer for 20 minutes.
• Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
• Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.
• ENJOY!