Green Hazelnut Rice                  (Serves 4)

This easy recipe has many possibilities for seasonal alterations

                        About 10 dried apricots

                        2 cups boiling water

                        1 cup chopped spring onions, small dice

                        1/2 teaspoon sea salt

                        1/2 teaspoon or more dried, crushed cayenne peppers

                        1 tablespoon balsamic vinegar

                        1 cup rice, rinsed

                        1 1/2 cups finely chopped parsley or use 2 cups baby spinach

                        1 1/2 cups chopped tomatoes (optional)

                        1 cup roasted hazelnut, about half chopped

 Pour boiling water over apricots and let sit for about 30 minutes.  Drain water off apricots. Set apricots aside for another recipe.  Pour 1 3/4 cups apricot water into a medium saucepan.  Add chopped onions, salt, cayenne peppers and  balsamic vinegar.  Bring to a boil.  Add rice, bring water to a second boil, reduce heat to a simmer and cover.  Cook 45 minutes for brown or 15 minutes for white rice.  When rice is done, let it sit 5 minutes before fluffing.  Stir in parsley or baby spinach and the chopped hazelnuts.  Serve with chopped tomatoes and whole roasted hazelnuts

Apricot Cream           (Makes 1/2 cup)

 8 to 10 dried apricots, rehydrated, plus 1/2 cup cream.   Puree apricots with cream.  Pour over berries or summer fruit salads.

  Spicy Seasonal Greens Puree                             (Serves 4)

This is a perfect spread or dip for crisp corn or soft flour tortillas.  

 2 to 3  tablespoons extra-virgin olive oil oil

2 early sweet onions, chopped

3 to 4 cloves garlic, minced or pressed

1 tablespoon Mama Lil’s Peppers (optional)

6 cups chopped seasonal greens, removed from stem and chopped

1/2 cup water or wine

2 tablespoons balsamic vinegar

2 tablespoons cashew butter or peanut butter

Salt and pepper to taste

Heat a heavy skillet over medium heat.  Add olive oil, onion and peppers. Stir and cook until onions are soft and garlic is lightly browned.  Mix in seasonal greens and 1/2 cup water.  Cover and cook for 25 minutes, or until greens are very soft. Check every once in awhile to make sure greens have enough water.  Add only a very small amount if needed.  Remove from heat and place in a blender. Add vinegar, cashew butter, salt and pepper to taste. Puree until smooth and creamy.  Recipe adapted from Local Vegetarian Cooking: Inspired Recipes Celebrating Northwest Farms by Debra Daniels-Zeller

Braised Kohlrabi and Carrots with Chives                 (Serves 4)

This basic recipe can be varied as other vegetables come into season.  Try green beans, cauliflower, broccoli or summer squash.  Add garlic and other fresh herbs such as basil and thyme.

                         1 pound kohlrabi

                        1 pound carrots

                        2-4 tablespoons olive oil

                        1/4 cup water

                        1 tablespoon red wine vinegar

                        1 teaspoon cornstarch or 2 teaspoons arrowroot

                        1/2 cup chopped chives

                        Dash of cayenne

                        Salt to taste

 Peel kohlrabi, then slice kohlrabi and carrots into 1/4-inch pieces. Heat a heavy skillet over medium heat.  Add carrots, kohlrabi and oil.  Stir and cook for a few minutes.  Add water, stir, then cover and simmer until vegetables are fork-tender (5 to 10 minutes).

Combine vinegar and cornstarch.  Stir in with vegetables with chives, cayenne and salt.

Marinated Strawberries                               (Serves 4)

A small amount of sugar extracts juice from the fruit.  You can use raspberries, blackberries, sliced peaches or nectarines instead of strawberries in this recipe. (Blueberries resist marinating because they have tougher skins.)

3 cups sliced strawberries

1 tablespoon sugar

2 to 4 tablespoons Spiced Blackberry Wine or Sweet Raspberry Wine made by Rockridge Orchards.  Summer flowers for garnish (optional)

 Combine all ingredients, except summer flowers, and gently mix together. Refrigerate and marinate for one hour. Serve garnished with edible flowers. Recipe adapted from Local Vegetarian Cooking: Inspired Recipes Celebrating Northwest Farms by Debra Daniels-Zeller.