Thinly slice all the leftover veggies and fruits, make sure all the shavings are the same size. Add the mustard, vinegar, mayo and sliced garlic. Mix all the ingredients and add salt and pepper to taste. Let the slaw sit for an hour before serving.
1 cup uncooked red lentils (or other grain of choice)
5-6 cups of vegetable broth
14 oz can diced tomatoes, with the juice
¼ to ½ smoked paprika, to taste
2 tsp chili powder
1 ¼ tsp ground cumin
⅛ tsp cayenne pepper, or to taste
½ tsp ground coriander
1 bay leaf (optional)
Salt and pepper to taste
In large sauce pan, heat the oil over medium heat. Add onion and garlic and sauté for 5-6 minutes, until translucent. Add wilted celery, carrot scraps, and green beans ends and sauté for a few more minutes. Add spices (except salt and pepper), stir to combine, and sauté for a couple more minutes. Stir in the tomatoes and their juice, the broth, and the washed lentils. Bring mixture to a boil, reduce heat to medium simmer (uncovered) for 2-25 minutes, until lentils are tender. Season with salt and pepper. Stir in the wilted greens until combined and serve hot.
1 cup loosely packed parsley or mint leaves, or a combination of the two
1 stalk celery, cut into chunks
1 dozen cherry tomatoes
1 clove garlic
1 ½ cups bread cubes, like ciabatta or sourdough
5 tablespoons olive oil
About 2 pounds cucumbers (about 4)
About 2 pounds cubed watermelon rind, pale pink and green parts, hard skin removed about 8 cups (from 1/2 watermelon)
1 tablespoon sherry vinegar or rice wine vinegar, more as needed
1 tablespoon salt, more as needed
Tip: total weight of cucumber and watermelon pieces should be 4 pounds, but it is not necessary to use precisely 2 pounds of each
In a food processor or high-speed blender combine almonds, herbs, celery, tomatoes, garlic, bread and oil. Purée until smooth and transfer mixture to a large bowl. Cut cucumbers into chunks (if using thick-skinned cucumbers, peel and seed them first). Working in batches, combine cucumbers, watermelon rind, vinegar and salt in the processor. Purée until smooth. Add to the other purée and whisk/blend together well. Add more salt and vinegar if desired. Chill for at least two hours before serving.
16 cups of cubed skinless (outer green skin) Watermelon Rind
1/2 tsp of ground yellow mustard seed
8 cups of white superfine cane sugar
3/4 cup of fine ground kosher salt
4 cups of organic apple cider vinegar
12 crushed whole cinnamon sticks
2 tbsp of whole cloves
12 cups of bottled water
Trim the hard green outer skin off the watermelon rinds and cut rinds into small one inch cubes. In a large mixing bowl mix the rinds, bottled water, and salt.Stir until salt dissolves, seal bowl, and store in the fridge over night. The next day, drain water from the bowl, refill with fresh water and dump into a large saucepan. Bring contents to a boil and keep at that temperature for a half hour. Drain and set rind aside. In same saucepan add apple cider vinegar and sugar. In a cheesecloth bag add in cloves, ground yellow mustard seeds, and crushed cinnamon sticks. Tie the bag and add to sugar and vinegar mixture. Bring mixture to a boil, remove from heat and let stand for 15 minutes. Then add the boiled watermelon rind and boil again in vinegar mixture until rind is completely transparent and vinegar thickens with the sugar, about 50 minutes. Remove spices from mixture then spoon rind and syrup into canning jars, leaving an half inch head space. Process jars by letting them stand in boiling water for 10 minutes.
Preheat the oven to 350 degrees. Wash the grapes, dry well and set aside. In a large bowl, whisk together the eggs, milk, 1/2 cup olive oil, vanilla, lemon peel zest, and 1/2 cup of the sugar. Blend thoroughly, then stir in the flour and mix well until smooth. Grease a 9-inch tart/pie pan with 1 tablespoon of olive oil and pour in the batter. Place the grapes evenly (about 1/4-inch apart) on top of the batter to cover the entire surface. Press the grapes halfway into the batter. Scatter nuts (optional) evenly on top and sprinkle with the remaining tablespoon of sugar. Bake 45 minutes until golden brown and firm.
Slice peels into thin strips (about ¼” wide). In a medium pot of boiling water, cook peel until tender, about 10 minutes. Transfer peels to a wire rack and set in a single layer to dry slightly, about 15 minutes. In a medium saucepan bring about ½-1 cup sugar and 1 cup of water to a boil over high heat, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8-10 minutes. Transfer to wire rack, separating pieces as needed. Let dry for about an hour, then finish by tossing peel in a bit of sugar to coat.
Peel the apples, remove the stems and cores. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
In a large skillet, heat oil and sauté veggies over medium heat until soft. Turn off heat and mix the veggie pulp with the sautéed vegetables. Add parsley and Italian seasoning and mix thoroughly. Form dough into balls and bake them for 15 minutes at 350 degrees Fahrenheit.
25-60 asparagus ends (from about 1-2 bunches of asparagus)
1 tbsp coconut or olive oil
1 yellow onion, chopped
2 medium red potatoes (and skins), chopped
¼ cup cream
Salt and pepper to taste
In a large pot, place the asparagus ends and cover with water to about an inch over the asparagus. Bring water to a boil and cook the asparagus ends for about 30-40 minutes until mushy. Blend the asparagus and liquid in small batches and strain to get rid of the hard fibrous pulp. Heat oil in large pot and add the onion and potatoes. Cook on high heat for about 10 minutes until vegetables begin to look brown and cooked. Add the reserved asparagus stock and simmer on medium for about 20-30 minutes until all vegetables are cooked through and soft. Blend everything together until smooth and creamy. Add lemon juice, cream, salt and pepper.