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Arugula Salad
Secretly Delicious Spinach Pie
Sauteed Mustard Greens with Maple and Mustard
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Carrot Fennel Soup
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RECIPE: Grand Green Bean Salad
Greek Style Roasted Red Pepper Pesto
Chocolate Beet Cupcakes with Superpink Frosting
Oven Roasted Parsnip Fries
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Honey-Glazed Carrots
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Savory Sweet Potato Pie
Russian Vinaigrette Recipe with Beets and Sauerkraut
Curried Parsnip Soup
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STRAWBERRY MUFFINS
CARROT SALAD WITH CUMIN
ROASTED FENNEL & ITALIAN SAUSAGE PIZZA
Squash Relish
Cantaloupe-Basil Salad
Squash Relish
Greek Potatoes
Locavores Bahn Mi Sandwiches
Carrot-Apple Muffins
Green Tomato Relish
Turnip Gratin
Carrot Muffins.
Plum-Crazy Carrots.
Roasted Sweet Potato Salad with Red Pepper Vinaigrette
Turnip Slaw
Grated Beet Salad
Wilted Spinach Salad with Bacon and Hard-boiled Eggs
Hakurei Rabe Pasta with Beans & Cheese (& optional pork sausage)
Turnip, Apple and Cheddar Salad
ORZO WITH WILTED SALAD GREENS
STRAWBERRY MUFFINS
Tuscan kale salad
Strawberry Mojitos
Fresh Strawberry Pie
Garlic Scape Pesto
BOK CHOY WITH GINGERY BUTTER
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ZESTY COLESLAW
Chilled Kohlrabi
Garlicky Summer Squash
Zapple Bars
Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
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tomato and bread salad
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Sweet and Sour Eggplant
Diannes Tumbleweed Tomato Soup
BLT Pasta
Tomato Crostini
Arugula Pesto.
Caramelized Onions
Butter-Maple Roasted Carrots with Garden Thyme
Apple Cake
Garlicky Beet Delight
Mashed Rutabaga with Sour Cream and Dill
Asian Slaw Salad
Chorizo and Cornbread stuffing
Winter Root Beef Stew
Traditional French Turnip and Pumpkin Soup


 

Fresh Strawberry Pie

9-inch crumb crust (my favorite is made with ginger snaps)

6 cups strawberries

1 cup sugar

1/4 cup cornstarch

1/8 teaspoon salt

1/2 cup water

2 tablespoons fresh lemon juice

2 tablespoons butter, cut into small pieces

 

 

Rinse, dry, and hull the strawberries, and slice any large ones in half. Set aside the nicest 4 cups of strawberries.

Puree the remaining 2 cups of strawberries in a blender or food processor.

Whisk together the sugar, cornstarch and salt in a medium saucepan. Then, whisk in the 1/2 cup water, strawberry puree, lemon juice and butter.

Bring this mixture to a simmer over medium-high heat, stirring constantly, and cook for 1 minute.

Place the 4 cups reserved berries into the pie crust, then pour the hot filling over the top. Gently shake the pie pan to coat the berries evenly.

Refrigerate the pie for at least 4 hours to set. This pie is best served on the day it is made.

If desired, serve with whipped cream.

Recipe From: The Joy of Cooking, 1997 edition