Ingredients:
 
1 cup all-purpose flour (we use ww)
1/2 cup butter, softened
 1 tablespoon (og cane) sugar
 1 cup (og cane) sugar
1/4 cup all-purpose flour (we used ww)
4 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened (we used neufchatel)
1/2 cup (og cane) sugar
1 egg
1/2 cup sour cream (we substitued yogurt)
1 tablespoon (og cane) sugar
 
 Directions
 
 Preheat oven to 425 degrees F.
Grease an 11×7 baking dish. In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
Bake the …

Ingredients:
1 cup leftover meat, cut into bite sized pieces
1 cup leftover rice or millet
2 cups garlic scapes cut into 2″ pieces
6 eggs, beaten
1 onion, chopped
1 clove garlic, pressed or chopped
1 banana pepper, chopped
1/4 cup frozen or canned corn kernals
1/2 cup chopped tomato, fresh or canned
olive oil
salt and pepper to taste
Saute onion and garlic in olive oil. Add banana pepper and tomato and stir. Add garlic scapes, stir and cover for a couple of minutes so the scapes can steam cook. Add meat, grain and corn and stir. Pour the beaten …

4 cups rhubarb, chopped fine
2 cups sorrel, chopped fine
1 cup sugar
1 Tbsp grated orange peel (optional)
1 tsp vanilla (almond extract works well, too)
Combine in a large saucepan. Brind to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.
 
1/4 cup water
3Tbs cornstarch
Dissolve cornstarch in water. Add to rhubarb mixture and cook until thickened, stirring constantly. Set aside.
 
1 1/2 cups flour (may substitute part wheat germ or oat bran)
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter, softened
1/2 tsp salt
1/2 tsp cinnamon (cardomom works well, …

Parsley Chutney
from The Enchanted Broccoli Forest Cookbook, by Mollie Katzen
Submitted by Peggy Garrigues-Cortelyou
2 packed cups minced, fresh parsley
½ t. salt
1 -1/2 t. grated, fresh ginger root
4-6 cloves garlic, chopped
3 T. dried mint [I use a little less]
2 T. fresh lemon juice
½ c. plain yogurt
dash cayenne pepper
Combine everything in a blender or food processor fitted with its steel blade.
Puree. Cover tightly and refrigerate.
Serve with crackers or chips or tortilla pieces.
Parsley Chutney
from The Enchanted Broccoli Forest Cookbook, by Mollie Katzen
submitted by Peggy Garrigues-Cortelyou

2 packed cups minced, fresh parsley
½ t. salt
1 -1/2 t. …

Chicken, Turnip, and Chard Curry
(adapted from Turnip Curry on indobase.com)
10 Turnips, cut into thin half-slices
1 lb. boneless chicken, cut into bite-size pieces
8 stalks of Swiss Chard, chopped (if using stems, cook w/ turnips)
1 Cup Onions (chopped)
1 cup Yoghurt
1/2 cup Oil
2 T Slivered Almonds
¼ cup Grated coconut
1 T. Poppy seeds
1 T. Sesame seeds
1 T.  Ground Coriander
1 T. Chili powder
2 T. Curry powder
1 T. Garlic powder, or 2 T. chopped fresh garlic
1 T. ground Ginger or grated fresh ginger
¼ c. chopped fresh cilantro
Mix together almonds, coconut, seeds, and spices; set aside. Saute …

3 cups finely chopped green cabbage
2 cups chopped tomatoes
1 cup grated/shredded coconut
1/2 cup sunflower seeds, soaked overnight and rinsed
1 minced banana pepper
1 lg date, soaked and pitted and mashed
2 tbsp lemon juice
2 tbsp flax seed oil
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp asafoetida
soy sauce or salt to taste

Mix first 5 ingredients in large bowl and set aside.
Blend the other ingredients into a smooth dressing.
Pour the dressing over the cabbage mixture and mix well. Serves 4.

1 pt water
3 lbs sugar
2 lbs black currants
1 case Mason jam jars
Rinse and pick through the currants. Eliminate unripe currants and stems. Set aside. Place water and sugar in a large pot.  Bring to a boil and continue boiling until the solution is quite clear.  Add the currants and boil another 20-30 minutes until the jam becomes thick.  Pour into hot, sterilized mason jam jars and seal.