Apples and Carrots
-------------------------
1 medium onion, chopped
1/2 cup olive oil
2 large apple, peeled and diced
6 medium carrots, thinly sliced
1/4 teaspoon nutmeg

Brown onion in oil and add apples and carrots. Season with nutmeg,
and salt and pepper to taste. Cover and simmer gently for about 20 minutes
or until tender, serves 6.
From: Natural Foods Cookbook by Maxine Atwater
Adapted by Patti Vincent


Acorns
------
Gather in the fall. Those from white oak trees should not need leached to
remove tannins, but other kinds do. If in doubt, do it, or they'll be
bitter. Place whole, chopped, or coarsely ground nutmeats in a cloth ( a
clean T-shirt will do) and tie with string. Place in boiling water until
water turns brown, then drain, and add more boiling water. Repeat many
times as needed until water is clear. In the field, just place bag filled
with nutmeats in a clear running stream until nutmeats are no longer
bitter, from 1 to several days. Spread the leached acorns in a pan and dry
in the sun or in a warm oven. Use like chopped nuts or nutmeal.
From _Edible Wild Plants:A North American Filed Guide_ by Elias & Dykeman.


Wolf's Ways with Acorns
-----------------------
It helps to have the proper baskets for preparing and storing acorns and
acorn meal. You can do without, but the process is slightly different.

The steps are, essentially:

1) thank the oaks for providing food
2) prepare the acorn kernals
3) grind the meal
4) leach the meal
5) prepare the food

We thank the trees for providing us with acorns for a couple of reasons.
First, the acorn used to be very important for food -- if we didn't have
them, we'd go hungry. Second, the oak is giving up an important part of
itself for us. Every acorn we eat is an oak tree that will never grow.
Therefore we respect an honor the oak for providing for us, and promise
to use the strength it gives us to continue to protect and honor it.

To prepare the kernals, crack them open and remove the insides. Usually,
you'll end up with a pile of brown-colored lumps of acorn meat. Arrange
them in a single layer and set them in the sun to dry, or put them in a
low oven. You don't want to roast them, just dry them out.

Once they're dry, grind them into flour with a mortar and pestle. It's
important to break up all the large chunks into fine meal. Make sure the
meal is evenly textured. If there are any unground lumps left over, they'll
take a lot longer to leach, and make the meal bitter.

Place the meal in a thin layer at the bottom of a flat pan. Cover it
with water (about two inches). Let it sit for a few hours, then change
the water (you can use cheesecloth to strain the acorn meal, or you can
just carefully pour off the water.) Let it sit again, and change the
water again. You'll have to do this several times - how many times
depends on the acorns, the time of year, what kind of growing season
they've had, how strong a flavor you're looking for, etc. The meal will
lighten with each leaching.

After leaching the meal a final time, pour off the excess water and pour
it out to dry. Usually, this was done in specially made baskets, or else
on a patch of sand in an undisturbed place. You can lay it out on a
clean towel, if you want. Let it dry slowly, either in the sun or at room
temperature.

Collect the resulting powder and store it like flour. You can make mush
by cooking it in some boiling water (think Cream of Wheat). You can make
bread by mixing with a little fat and/or water and making dough (sort of
like making thin biscuits or matzos or tortillas) and then baking.
From: Wolf Logan 


Broccoli with Golden Garlic and Lemon
-------------------------------------
1 bunch broccoli, about 1 pound
1/4 cup extra virgin olive oil
3 garlic cloves, cut into thin slivers
1/8 tsp pepper
3 Tbsp fresh lemon juice

Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until
crisp tender. Drain in a colander. Arrange on a serving dish and cover to
keep warm. In a small frying pan, warm olive oil over low heat. Stir in
garlic and cook slowly until golden brown, be careful not to burn the
garlic, about 1-2 minutes. Add pepper and lemon juice. Pour over broccoli.
From _365 Easy Italian Recipes_ by Rick Marzullo O'Connell


Italian-Style Sautéed Broccoli
------------------------------
1 tsp. extra virgin olive oil
2 or 3 garlic cloves, minced
1 onion, diced
4 or 5 button mushrooms, brushed clean and thinly sliced
1 or 2 tomatoes, diced
1 head broccoli, cut into small flowerets, with stems peeled and thinly
sliced

Bring a large pot of water to boil over high heat. Add broccoli and cook
until bright green but not completely tender, about 3 minutes. Plunge into
cold water to stop the cooking process and  preserve the bright color.
Heat oil in a skillet over medium heat. Add garlic, onion, and cook,
stirring, 2-3 minutes. Add tomatoes and stir well. Cover and simmer 10-15
minutes. Remove cover and stir in broccoli. Simmer, uncovered, 2-3 minutes.
Serve hot, makes 4 servings.
From _Cooking the Whole Foods Way_ by Christina Pirello.


Broccoli the Italian Way
------------------------
1/2 cup extra virgin olive oil
3 cloves of garlic finely chopped
6 anchovies finely chopped
red pepper flakes
(2 T chopped parsley)
a bunch of broccoli cut up and lightly cooked

Lightly saute the garlic, anchovies and red pepper flakes in oil and add
broccoli. Incorporate all the flavours and add parsley (only for the
cauliflower).
From: Susan Carmack on the PaleoFood list


Broccoli with Artichoke Hearts
------------------------------
1 head broccoli, cut into flowerets
1/2 tsp. extra virgin olive oil
pinch of minced dried hot chile or to taste
2-3 cloves garlic, minced
1 (6 oz.) jar marinated artichoke hearts, drained and halved
juice of 1 lime, or 1 lemon

Bring a small amount of water to a boil and steam broccoli flowerets until
bright green and crisp-tender, about 5 minutes. Plunge into cold water to
stop the cooking process, drain and set aside. Heat oil in a skillet over
medium heat. Add hot chile and garlic. Cook 1 minute. Stir in artichoke
hearts and cook abut 3 minutes. Remove from heat and stir in broccoli and
lime or lemon juice. Transfer to a serving bowl, and serve immediately.
From _Cooking the Whole Foods Way_ by Christina Pirello.


Olive Broccoli
--------------
1 head broccoli
1 tsp. extra virgin olive oil
juice and grated zest of 1 lemon
1/2 cup oil-cured olives, pitted and minced
1 red bell pepper, roasted over an open flame, peeled, seeded and diced

Split broccoli lengthwise into spears, trimming off any coarse stems and
leaves. Bring a small amount of water to a boil over high heat. Add
broccoli and steam until bright green and crisp-tender, about 4 minutes.
Drain and transfer to a bowl. Immediately drizzle lightly with oil and toss
gently. Stir in lemon juice and zest, bell pepper, and minced olives and
turn the ingredients gently to combine. Arrange on a platter and serve
warm.
From _Cooking the Whole Foods Way_ by Christina Pirello.


Maritime Broccoli (was Fiddleheads)
-----------------
This colorful dish is my homage to Californian cuisine, which I love for
its bold colors and interesting mix of flavors.

4 cups (1 L) broccoli
16 large shrimp (chicken or pork can be substituted)
1 red bell pepper
1 yellow bell pepper
1 large red onion
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) lemon juice
salt
pepper

1. Cut peppers and half the onion in big chunks. Mince rest of the onion.
   Combine oil, lemon juice, minced onion, salt and pepper and mix well.
2. Pour oil mixture over peppers and onion pieces and let marinate 1 hour.
   In the meantime, cook broccoli.
3. Clean and devein shrimp. Sauté lightly in oil until pink (2 minutes). 
   Remove from pan and keep warm.
4. Drain the vegetables, reserving the marinade. Sauté the vegetables 2
   minutes in oil. Add broccoli and shrimp, cover and simmer a few
   minutes.
5. At the same time in separate pans, reduce marinade by half over high
   heat.
6. Arrange vegetables and shrimp. Pour marinade over and serve immediately.

Makes 4 servings
From: The Wild Food Gourmet by Anne Gardon


Maple Glazed Brussel Sprouts with Chestnuts
-------------------------------------------
3/4 cup chestnuts (fresh roasted or canned)
1 pound brussels sprouts
1/3 cup maple syrup
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 375 deg. F.

Bring 2 quarts of water and 1 teaspoon of salt to a boil.
 
If fresh chestnuts are used, shell with a paring knife and toast on a
cookie sheet in the oven until the meat pulls from the shell and the shell
and skin can be easily removed. If canned chestnuts are used, drain and dry
them.
 
Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep
cross in the bottoms of each. Drop them in the boiling salted water and
cook until they are fork tender. Drain the sprouts and drop into ice water
to shock and cool. Cut each Brussels sprout in half.
 
Add the maple syrup to a 10-inch saute pan and warm. Add the Brussels
sprouts and bring to a boil. Quickly add the chestnuts and stir. The syrup
will thicken and glaze the sprouts.
 
Season with salt and pepper and serve. Serves: 10
From: http://www.culinarycafe.com/Vegetables/Maple_Glazed_Brussel.html
Adapted by: Patti Vincent

 
Burdock
-------
Peel roots, slice 1/2 inch thick and boil 20 minutes with a pinch of baking
soda. Change water, and boil until tender. Or simmer pieces of the cooked
flower stalk in maple syrup to make candy.  
From _Edible Wild Plants:A North American Filed Guide_ by Elias & Dykeman.


Cabbage Cooking
---------------
Place an amount of olive in a pan - more
Wash the cabbage and chop finely (the water on the cabbage is all you need)
Heat the oil add the cabbage and stir - add fresh rosemary, oregano, thyme
if available
Put on a low heat, lid on saucepan and stir every minute or two to stop
burning for about 7-10 minutes.
- the cabbage steam fries. Ginger counteracts the gas from cabbage.
Add garlic and ginger to excess about 5 minutes into the cooking
Serve with more olive oil. Serve with nut loaf, fish, steamed chicken . . .
From: lobster@DIAL.PIPEX.COM


Cabbage
-------
1 head cabbage, chopped
4 tablespoons lard
salt and pepper to taste

Put about an inch of water in a large frying pan and bring to a boil. Put
all the cabbage and lard in, season and cover. Simmer for about twenty-five
to thirty minutes.
From: Don's Spicy Kitchen  via RFC


Red Cabbage with Chestnuts
--------------------------
In typical Alsatian fashion, this cabbage has a delicious sweet-and-sour
flavor.

1 pound fresh chestnuts
2 tablespoons olive oil
1 large onion, thinly sliced
1 2-pound head red cabbage, cored, thinly sliced
1/2 cup red wine vinegar (hmm...paleo substitute?)
6 tablespoons water
3 tablespoons sugar (for Paleo-use honey)

Preheat oven to 400 deg. F. Using small knife, cut an X in each chestnut.
Place in roasting pan. Bake until shells loosen, about 35 minutes. Cool
slightly. Remove hard shell and brown skin from each nut. Set aside. Heat
oil in large pot over medium-low heat. Add onion; saute until soft, about 5
minutes. Add cabbage, vinegar, water and sugar. Cover; cook until cabbage
is tender, stirring occasionally, about 40 minutes. Add nuts; cook until
warm, about 10 minutes longer. Season with pepper.
From Bon Appetit December 1997


Grilled Harvest Vegetables
--------------------------
1 small cabbage, cored
2 tablespoons olive oil
1/2 to 1 teaspoon onion powder, optional
1/8 to 1/4 teaspoon pepper
4 medium carrots, cut into 1 inch pieces
2 celery ribs, cut into 1 inch pieces
1 small onion, cut into wedges
1/2 pound whole fresh mushrooms
1 small green pepper, cut into pieces
4 bacon strips, cooked and crumbled, optional

Cut cabbage into 6 wedges; spread oil on cut sides. Place cabbage on a
piece of heavy-duty foil, about 24" by 18". Sprinkle with onion powder, if
desired, and pepper. Arrange remaining vegetables and bacon (if desired)
around cabbage. Seal the foil tightly. Grill, covered, over medium-hot heat
for 30 minutes or until vegetables are tender, turning occasionally.
From: Quick Cooking, Sept/Oct 1998
Adapted by Patti Vincent


Cabbage with bacon
------------------
Cut bacon (with scissors) into little pieces in a skillet and fry till
crispy. Toss in about 4 cups finely shredded cabbage and 2 shredded apples
(not peeled). Cook until cabbage is wilted, then toss with juice of one
lemon and cayenne pepper or hot sauce to taste.
From: Beverle 


Veggie ideas
------------
Cabbage is great sauteed in oil, with a little minced onion and some
Cabbage is always cheap, too. And of course, fried onions and mushrooms go
great with everything!
From: Dana 


Patti's Carrots
---------------
Steam baby carrots, then drizzle with just a bit of honey (dont over do the
honey, it doesent take much). Add dill (I just shake a bunch on to taste)
then mix.
From Patti 


Carrots
-------
One of the things we like most about carrots is that they are enhanced by a
wide variety of spices and herbs, so you can flavor them to match or
contrast with whatever else you're having. We zap them (or boil if large
quantity) and season with any ONE of the following (plus salt and pepper
and often olive oil):
  dill (minced fresh or dried)
  cumin (powder)
  mace (grated nutmeg probably similar; haven't tried it)
  ginger (fresh, minced or shredded)
  Italian flat leaf parsley (we don't use the other parsley)
From: aem@worldnet.att.net


Carrots Cabbage Saurkraut Walnuts Crackers
------------------------------------------
1 cup walnuts 
2 carrots 
1 cup mixed greens/arugula/spinach etc. 
3 spoons saurkraut (made without salt) 
1 cup fresh cabbage (cut into pieces) 
2 cloves garlic 
1 tomato 

Blend till the crumby consistensy, use a spoon to spoon the batter out on a
dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not
overdry) at the temperature of 105 F. Turn them over in  8-12 hours or when
you see that one side is dry enough. For those who use Vitamix, change the
speed to 4-5 in order to achieve a crumby consistency of your batter. Do
not do it on 'High', otherwise the batter will be like cream. Cookies and
crackers are much tastier if they are with chewy crumbs. 
From www.rawtimes.com


Cattails
--------
Get the roots of the cattails. Peel away tough leafy layers to the tender
core, about 1/2 inch in diameter and maybe 12 inches long. This can be
eaten raw, like celery, or sliced into a salad. Or, cover the cores with
boiling water and simmer about 10 minutes. You may pick the green bloom
spikes of the cattails, remove sheathes, and boil in water until tender,
and eat like corn-on-the-cob.
From _Edible Wild Plants:A North American Filed Guide_ by Elias & Dykeman.


Indian Cauliflower and Scallions with Black Mustard Seeds
---------------------------------------------------------
1 head cauliflower, about 1 1/4 pounds
2 small bunches of scallions
2 teaspoons black mustard seeds (found in Indian or Middle Eastern markets
or spice shops)
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon turmeric
1/3 cup warm water (105F)
1/4 cup olive oil
1/3 cup chopped fresh coriander or 8 fresh curry leaves

Separate and cut the cauliflower into 1-inch florets. Peel the
cauliflower stem and cut into thin slices. Set aside.

Trim the scallions and chop them, including the entire green part. Set
aside.

Measure out the spices and place them, as well as the water, right next to
the stove.

Heat the oil in a wok or a saute pan over high heat. When the oil is hot,
add the mustard, cumin, and fennel. Keep a pot lid handy since the seeds
may splatter and sputter when added. When the seeds stop sputtering, add
the turmeric and immediately add the cauliflower.

Stir-fry the cauliflower until it's evenly coated with spice-infused oil.
Add the scallions and water; mix and cover with a lid. Cook over
medium heat and toss a couple times until the cauliflower is soft, about
10 minutes. Uncover, fold in the coriander, and continue stir-frying
until excess moisture evaporates and the cauliflower looks glazed, about 5
minutes. Turn off the heat and serve. Serves 4
From: "The Frugal Gourmet On Our Immigrant Ancestors" by Jeff Smith


Roasting Chestnuts
------------------
Needed: A chestnut-roasting pan, which is a thin-guage skillet with
quarter-inch holes punched through the bottom -- quite a few.

Make a cut in the rounded side of each chestnut to keep them from exploding
as they heat, put them in the pan, and set the pan over coals or a gas
burner (low-medium flame; I've found it's much easier to
clean up if you put a sheet of aluminum foil on your stove under the
burner). Sprinkle the chestnuts with a little water, cover, and shake often
to keep them from burning. They'll be done in about 8 minutes or so -- the
skins pull back from the cuts and they look done. Wrap them in a couple of
old towels, squeeze them to crush the skins, and let them steam in their
own heat for 3-5 minutes.
From: Kyle in rec.food.cooking


Chestnuts and Brussels Sprouts
------------------------------
12-15 fresh chestnuts
1 tsp. extra virgin olive oil
2 cloves garlic, minced
2 pounds Brussels sprouts, trimmed
juice and grated zest of 1 lemon
2 cups vegetable broth or vegetable stock

Make a slit in the flat side of each chestnut. Cook in boiling water over
high heat for 15 minutes. Drain the chestnuts, wrap in a towel to keep them
warm, and set aside 10 minutes. Peel off both the hard outer shell and the
inner papery layer. Set chestnuts aside. Heat oil in a deep skillet over
medium heat. Add garlic and cook 1-2 minutes. Add sprouts and cook,
stirring to combine. Add chestnuts and broth, cover and simmer over low
heat until sprouts are just tender, 10-12 minutes. Simmer 3-4 minutes.
Remove from heat and drain well if any liquid remains. Stir in lemon juice
and zest and transfer to a serving bowl, serve warm, makes 4-6 servings.
From _Cooking the Whole Foods Way_ by Christina Pirello.


Ratatouille
-----------
1 small eggplant
1/4 cup olive oil
pepper
4 tomatoes, chopped
2 small zucchini
1 medium onion, sliced		
1/4 cup parsley, minced
2 cloves garlic, minced
1 green pepper, sliced

Peel eggplant, slice 1/4" thick. Cover and weigh down. Let stand for 30
minutes while you prepare other veggies. The drain the eggplant, dry on
towel, cut slices into quarters. Heat half the oil, fry the eggplant and
remove. Add remaining oil, fry garlic, onions and peppers until softened.
Place tomatoes on top of onions, cover pan, and cook 5 minutes. Take cover
off, raise heat, cook 5 minutes more without cover. Stir in minced parsley.
Arrange a layer of tomato mixture on the bottom of a 2 quart casserole
dish. Cover with a layer of sliced zucchini, and half the eggplant. Put
half of the rest of the tomatoes on, then the remaining eggplant and the
rest of the zucchini. Finish with layer of tomatoes. Bake about 30 minutes
at 350F.
From _The New Farm Vegetarian Cookbook_


Baked Whole Garlic
------------------
4 whole heads of garlic
1/2 cup olive oil (approx.)
pepper
1 teaspoon thyme leaves

Preheat the oven to 275. Slice the top (1/4 inch) from the heads of garlic
and rub to remove some of the papery skin from the outside, taking care not
to separate the cloves. Put the heads in a baking dish that will just hold
them. Pour the olive oil over each, add the pepper and thyme. Cover and
bake for about 30 minutes. Remove the cover and continue to bake for about
1-1 1/2 hours longer. The garlic mellows and turns creamy as it bakes, and
should be very tender. To eat, squeeze one clove at a time out of the
skins.
From the Fannie Farmer cookbook, via Vickie 


Horseradish recipes?
--------------------
We collected lots of roots growing in railway track ballast on a disused
line. We washed the roots thoroughly then liquidised them and packed the
resultant mush into plastic yoghurt pots before storage in the deep freeze.
Use the smallest roots only as they have less fibrous core (which is not so
strong in flavour & somewhat chewy in texture) and do not need peeling.
If you freeze down small batches you can easily defrost one and blend it
with Neanderthin mayonaise. Use it to accompany your
Sunday roast beef instead of traditional mustard - deeeelicious!
From: DaveJackson@bigfoot.com
Adapted by Patti Vincent


Mushrooms A La Provencale
-------------------------
1/4 cup olive oil
1 pound mushrooms, thickly sliced or quartered
2 whole garlic cloves
pepper
1/2 teaspoon dried thyme, or 3 sprigs fresh thyme
1/2 cup minced parsley
juice of 1/2 lemon

Heat oil in a heavy pan with a close-fitting lid. Add the mushrooms,
garlic, and pepper, and thyme. Cook covered over med. to high heat for 5-7
minutes, shaking the pan very frequently to prevent sticking. Then sprinkle
with parsley and lemon juice, and serve very hot.
From _Nika Hazelton's Way with Vegetables_


Mushroom Pate
-------------
1 tsp. extra virgin olive oil
4-5 shallots, minced
2-3 garlic clove, minced
juice of 1 lemon
fresh parsley for garnish	
1 pound button mushrooms, brushed clean and diced
2 Tbsp pecans, lightly dry-roasted in a skillet over medium heat about 3
minutes and minced

Heat oil in a skillet over medium heat. Add shallots, garlic and cook until
fragrant, about 3 minutes. Add mushrooms and cook, stirring, 10-15 minutes,
until mushroom liquid has been reabsorbed into the vegetables. Transfer the
cooked mushroom mixture to a food processor and puree until smooth. Spoon
into a bowl and gently fold in pecans and lemon juice. Transfer to a small
serving bowl, cover and refrigerate to cool completely before serving,
garnished with fresh parsley.
From _Cooking the Whole Foods Way_ by Christina Pirello.


Marinated Mushrooms
-------------------
2 pounds of fresh mushrooms
1/2 cup lemon juice
1 cup olive oil
3 medium onions, thinly sliced
1/4 tsp. pepper
1 tsp. dry mustard
1 tsp. thyme
1/2 tsp. oregano
1 tsp. basil
2 tsp. honey (substitute for sugar in original recipe)

Combine all ingredients and cook for 5-10 minutes over medium heat. Cool.
Cover and refrigerate overnight.  
From Laurie M. Lijoi in _3 Rivers Cookbook III_


Nut Pizza
---------
-Two cups Nuts (Any combination of one or more or all of these: Brazil
Nuts, Almonds, Pecans, Pine Nuts, Sunflower Seeds, Pumpkin Seeds, Walnuts,
Hazelnuts)
-Red pepper
-Tomato
-Garlic
-Onions
-Mushrooms
-Whole Pine Nuts

1.Grind nuts in meat grinder. 
2.Chop vegetables finely and steam for two minutes on low. (This is
breaking the rule of raw a little but steaming on low for a minute or two
you won't loose any nutrients).
3.Mix vegetables and ground nuts.
4.Put in baking dish, your old pizza pan from before you went paleo, and
bake on low oven for two minutes to warm.
From www.rawtimes.com


Okra
----
Slice the okra about 1/2 inch thick, roll in ground nut meal, salt and fry
in grease until brown and crispy.
Adapted from: Don's Spicy Kitchen  via RFC


Whole Roasted Onions
--------------------
Prep Time: about 1-1/2 hours, roast with your turkey.
Place 5 or 6 unpeeled onions (1/2 lb. each) in a 9"x13" pan. Bake in a 325F
oven until onions give readily when gently squeezed, about 1-1/2 hours.
Lift from pan and cut each onion in half lengthwise. Season to taste.
From: Sunset, Nov. 1998


Braised Onions, Shallots and Leeks
----------------------------------
1 tsp. extra virgin olive oil
3 red onions, cut into thick wedges
fresh basil, minced, or dried basil
juice of 1 lime
4 or 5 shallots, halved
3 Vidalia (or yellow) onions, cut into thick wedges
3 leeks, cut lengthwise, rinsed well and sliced into 2" lengths

Heat oil in deep skillet over low heat. Add onions and cook, stirring until
they begin to soften, about 10 minutes. Add shallots and cook, stirring,
4-5 minutes. Add leeks and cook, stirring, until bright green and tender, 5
minutes. Add a little water and a sprinkling of basil. Cover and simmer
until any remaining liquid has been absorbed. Remove from heat and stir in
lime juice.
From _Cooking the Whole Foods Way_ by Christina Pirello.


Italian Onion Antipasto
-----------------------
4 large onions, peeled and ends removed
4 cloves garlic, peeled
4 pinches of dried thyme
extra virgin olive oil
4-6 leaves of romaine or red leaf lettuce

Preheat oven to 375F (190C). Lightly oil a shallow casserole dish. Stand
the onions on their root ends in the casserole dish. Press a clove of
garlic and a pinch of thyme into the center of each onion. Drizzle with a
little olive oil. Add just enough water to cover the bottom of the baking
dish, cover, and bake 40 minutes. Remove cover and return casserole dish to
oven for about 10 minutes or until onions are tender. Remove onions
from casserole, slice into thick wedges, and serve 2 or 3 hot wedges on
lettuce.
From _Cooking the Whole Foods Way_ by Christina Pirello.


Roasted Yellow Peppers 
----------------------
4 large yellow bell peppers, about 2 pounds
3 Tbsp extra virgin olive oil
2 Tbsp shredded fresh basil, or 1 1/2 Tbsp chopped fresh parsley and 1 tsp
dried basil
pepper to taste

Preheat oven to 475F. Set peppers on a baking sheet, and brush with 1 Tbsp
oil to coat lightly. Bake, turning once or twice, for 20 minutes, or until
skins begin to blister. Place peppers in a brown bag or plastic bag to
steam for 10 minutes. Pull skins from peppers. Remove stems, seeds, and
membranes. Tear peppers into 4 to 6 pieces each. Lay roasted peppers flat
on a serving plate. In a small bowl, mix the remaining 2 Tbsp olive oil,
basil and slat/pepper. Pour over roasted peppers.
From _365 Easy Italian Recipes_ by Rick Marzullo O'Connell


Peperoni al Forno
-----------------
4 very large green, red or yellow sweet peppers, peeled and seeded
2 large ripe tomatoes, peeled
1/2 cup black olives, pitted and coarsely chopped
1 large onion, thinly sliced
2 garlic cloves, chopped
4 anchovies, drained and chopped (optional)
pepper
1 cup parsley sprigs
1/2 cup fresh minced basil or 2 tbsp dried basil
1/4 to 1/2 cup olive oil

Cut peppers into wde strips. Cut tomatoes into wedges the size of the
pepper strip. Put peppers, tomatoes, olives, onion, garlic, and anchovies
into a baking dish. Season with pepper. Mince together the parsley and
basil, and sprinkle over the vegetables. The sprinkle with olive oil.  Cook
at 350 F for about 30 minutes.
From _Nika Hazelton's Way with Vegetables_


Whole Roasted Bell Peppers
--------------------------
Prep Time: about 1 hour, roast with your turkey
Rinse 5 or 6 red and/or yellow bell peppers (1/2 lb. each). Cut out stems
and remove seeds and pith. Place peppers in a 9"x13" pan. Bake in a 325F
oven until wrinkled and tender when pierced, about 1 hour. Cut in half
lengthwise and season to taste.
From: Sunset, Nov. 1998


Provencal Vegetables
--------------------
3 tablespoons virgin olive oil
1 medium red bell pepper, finely diced
1 medium zucchini, finely diced
1 medium yellow squash, finely diced

In a large skillet, heat the oil over medium-high heat until
shimmering. Add the pepper, zucchini, and squash and saute until
tender, 3 to 4 minutes.

To serve:

1 cup greens of you choice [I used mesclun]
About 1/2 cup Lime Dressing [recipe elsewhere]

When read to serve, toss the greens with 1/4 cup of the Lime Dressing
and the Provencal vegetables. Divide among 4 plates, arrange 1 quail
breast and 2 legs around the greens, and drizzle with additional Lime
Dressing.
From: _French Food American Accent_ by Debra Ponzek via Kay in RFC


Pimentos
--------
A pimento is simply a blanched, skinned sweet red pepper. They are easy to
make. Stick a red pepper on a serving fork. Char the skin over an open
flame (stove) until the skin turns black. Turn off the flame, put the
pepper in a paper of plastic bag and close it for about 2 or 3 minutes, the
pepper wil steam a bit through its own heat. At that point slide off the
skins under running water. The skins will slide right off. Tear open and
remove the seeds and you have pimentos.
From: James Alpigini on the PaleoFood list


Eastern Pine Tips with Venison
------------------------------
Gather the pine trees spike-like flower clusters. Cook with chunks of
venison or beef in a pot until meat is done.
From Tom Kuhn, Native American archeologist


Marinated Tomatoes
------------------
5 large ripe tomatoes
1/4 cup olive oil
1 1/2 Tbsp lemon juice
1/2 clove garlic, minced
1/2 tsp oregano
1/8 tsp pepper
chopped parsley

Peel tomatoes and cut into thick slices. Combine remaining ingredients and
pour over tomatoes. Chill thoroughly, stirring once or twice. Garnish with
parsley.
From Cynthia A. Morgan in _The Great Tomato Cookbook_


Yams
----
Wash the yams and pat dry. Put on a cookie sheet in a pre-heated 425 degree
oven until the yam is soft, usually about 30 minutes; depending on their
size. Peel it then and they are ready to eat either warm or cold, with oil
or not. This is my favorite way of cooking it.
When making either chicken or vegetable soup: peel them, cut them into
cubes, and add to the soup.
From: C. M. D'Orazio on PaleoFood list


How to cook a yam
-----------------
In the US the most common way is probably to bake it in the oven at 350 F.,
either in aluminum wrap or uncovered.

Another good way is to slice it thin (raw), and saute it with green onions
and garlic, in olive oil.
From: Buji Kern on the PaleoFood list


Yams
----
Bake the yams or make yam fries in the oven.

Oven @ 400. Bake 15 min and then turn and bake for 15 min more depending on
the thickness. Bake in olive oil or coconut oil or animal fat on a cookie
sheet.
From: Susan Carmack on PaleoFood list


Yam Sundae Recipe
-----------------
Take a yam, preferably garnet (the darker red variety). Bake in a 350
degree oven for a couple of hours or so, until the meat has visibly
shrunken from the skin. The juices will have somewhat caramelized. Let
cool at least enough to handle. Slit skin open and scoop out a
reasonable serving into a cup or small bowl. Top with two or three
tablespoons of crushed, shelled walnuts and an equal amount of maple
syrup. Nuke for 40-50 seconds to heat all together. A light grating of
sweet spice such as allspice, nutmeg and or cloves is optional.
From: Katie Bretsch on PaleoFood list


Sweet'n Crunchy Zucchini Chips
------------------------------
1. Slice Zucchini into 1/4 inch "chips"
2. Dry the chips in a food dehydrator. (105  degrees recommended)
3. Eat the chips plain, dip into avocado or guacamole, or add to cold raw
soups or salads.
From  David Klein, http://www.living-foods.com/livingnutrition


Chopped Zucchini Mexicano
-------------------------
Serve this hot and pretty salad on a bed of sprouts or as stuffing in a red
pepper. Use the highly flavored jalapeno, garlic and cilantro to taste.
Some jalapenos are devilishly hot, so be careful. This salad is intended to
be a side dish rather than an entree. It looks attractive on the plate and
its intense flavor works well as a condiment.

1 medium Zucchini, chopped
1/4 red onion, chopped
1/2 red pepper, chopped
1/2 - 1 jalapeno pepper, chopped (to taste)
1/4 cup chopped cilantro (or more, to taste)
1 small clove garlic, minced
Pinch ground coriander seed
Dash lemon juice

Toss together, adjust seasonings. Serves 3-4 as a side dish.
From by Nomi Shannon, http://www.livingfoods.com/rawgourmet


Zucchini with Apples
--------------------
1 1/2 pound small zucchini, thinly sliced
4 Tbsp olive oil (substituted for butter in original recipe)
1 medium onion, chopped
2 eating apples, chopped
2 fresh tomatoes, peeled and chopped
2 Tbsp fresh chopped parsley
pepper to taste

Set a small pan of water to boil. Drop the zucchini slices into the boiling
water for 30 seconds. Remove immediately and drain. Heat the oil in a fry
pan and sauté the onion until it is transparent. Add the apples and stir
well to coat. Add the tomatoes and the blanched zucchini. Stir well, then
add the parsley. Season this mixture, and leave it to cook, covered, over a
gentle heat for 5-10 minutes, until the zucchinis are soft. Serve hot.
From _Linda McCartney's Home Cooking_