1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise (can be low-fat or fat-free)
2 tablespoons lemon juice
3 tablespoons chopped green onions
1/4 teaspoon salt
1 dash hot pepper sauce
2 pounds halibut fillets (leave the skins on to make it easier to move from baking dish to plate, but skinless works just fine)

Preheat broiler on high. Grease a baking dish. In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce. Arrange the halibut fillets in the prepared baking dish. Broil halibut fillets 8-10 minutes in the oven, or until easily flaked with a fork. Thicker pieces take a few extra minutes. Spread with the Parmesan cheese mixture, and continue broiling 2-4 minutes, or until topping is bubbly and lightly browned.

The home-made pie crust is worth the effort, but if you don’t have the time, a pre-made crust will make this recipe much faster and easier.

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For the crust:

2 sticks unsalted butter, cut into small pieces and frozen until firm
2 2/3 cups all-purpose flour, plus more for surface
Coarse salt
1 large egg, plus 1 large egg yolk
1/4 cup plus 3 tablespoons ice water
Vegetable oil cooking spray

To make the crust, pulse the butter, flour, and 1 teaspoon salt in a food processor until it resembles coarse meal with some large pieces. Whisk together egg, yolk, and water. Pulse flour mixture, drizzling with egg mixture, until dough forms. Turn out dough onto plastic wrap, shape into a rectangle, and wrap. Refrigerate until firm, at least 1 hour. Roll out dough to a 14-by-21-inch rectangle on a lightly floured surface. Refrigerate until firm, about 15 minutes. Coat a rimmed baking sheet with cooking spray. Fit dough into sheet. Fold excess under, and pinch to form a crust that comes 1/2 inch above rim. Freeze until firm, about 30 minutes.

Preheat oven to 375 degrees, with 1 rack in middle position and 1 rack in the lower third. Line dough with parchment, pressing flush and leaving a 2-inch overhang on all sides. Top with dried beans or pie weights. Fold parchment over crust edges. Bake on lower rack, rotating halfway through, for 40 minutes. Remove beans and parchment. Bake until golden brown and crisp, 15 to 17 minutes more. Let cool slightly on a wire rack.  Reduce oven temperature to 325 degrees.

For the filling:

3 tablespoons unsalted butter
1 pound mushrooms, thinly sliced
Coarse salt and freshly ground pepper
2 large garlic cloves, minced
1 bunch cooking greens (chard, kale, or spinach), stems and ribs removed, washed and coarsely chopped (8 cups)
9 large eggs
3 1/4 cups half-and-half
2 1/2 cups shredded sharp white cheddar (6 1/2 ounces)

To make the filling, heat 2 tablespoons of butter in a large skillet over high heat. Cook the mushrooms until tender, about 8 minutes (adjust heat if needed). Season with 1/2 teaspoon salt and some pepper; transfer to a bowl. Let skillet cool, then add the remaining tablespoon butter. Cook the garlic over low heat, stirring often, until fragrant, about 1 minute. Stir in the greens and season with 1/2 teaspoon salt and some pepper. Cook, covered, stirring occasionally, until tender, about 6 minutes. Raise heat to high. Cook until liquid evaporates. Toss chard with mushrooms. Let cool slightly.

Whisk eggs with half-and-half and 2 teaspoons salt in a bowl. Sprinkle 1 1/4 cups cheese onto tart crust. Spread mushroom-chard mixture over top. Sprinkle with remaining 1 1/4 cups cheese. Slowly and evenly pour custard over cheese and vegetables. (It should come no higher than 1/4 inch from the top of crust; discard extra.) Bake on middle rack, rotating halfway through, until custard is just set, 35 to 45 minutes. Let stand on a wire rack for 15 minutes. Cut into squares. Serve immediately.

Source: http://www.marthastewart.com/344849/swiss-chard-mushroom-and-white-cheddar-q?czone=food/brunch-center/brunch-egg¢er=276953&gallery=275606&slide=285796

Preheat oven to 350 degrees. Mix seeds in a medium-sized bowl with canola oil. Stir in sugar, mix well, then add red pepper flakes and mix very well. Spread seeds evenly on a greased cookie sheet and bake, stirring every 10 minutes, for 45 minutes to 1 hour, until crip and nicely browned.

1 pound white beans, soaked overnight and drained
1/4 cup olive oil, divided
1 whole head garlic
1 bay leaf
1 large onion, diced
4 cloves garlic, thinly sliced
1 Tbs minced fresh sage
1 tsp cumin
pinch dried red pepper flake
2-3 lbs hubbard squash, peeled, seeded, cut into 2-inch cubes
3 cups vegetable or chicken stock or water
1 pound kale, thick stems removed, chopped or coarsely torn
salt
freshly ground black pepper

Place beans in a large soup pot. Add enough water to cover beans by 2 inches.  Add 2 Tbs of olive oil, the head of garlic, and the bay leaf. Bring to a boil, partially cover and reduce to simmer. Simmer until the beans are very tender, 1-3 hours. Drain, rinse and drain again. Remove garlic head. Heat the remaining 2 Tbs of oil in a deep baking dish or Dutch oven. Add the onion; sauté until translucent, about 5 minutes.  Stir in the sliced garlic, sage, cumin, and red pepper; sauté for 1 minute more. Add squash; stir to combine.  Add the stock or water, bring to a simmer. Add the kale; cook until the squash and kale are tender, about 20 minutes. Season with salt and pepper to taste. Stir in the beans; simmer until the beans.

Another all-time favorite recipe made even better by super-sweet Alaska carrots.

1 tablespoon olive oil
3 medium onions, chopped
5 cups vegetable broth
6 large carrots, diced
3 tablespoons grated ginger
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 pinch cayenne pepper
sea salt and pepper to taste

Saute the onions in oil over medium heat for 5 minutes until soft. Add the broth, 1 cup of water, carrots, and 2 tablespoons of the ginger. Boil, reduce heat, and simmer partly covered for 20-30 minutes until the carrots are tender. Remove from heat and cool. Blend soup and remaining tablespoon of ginger in a food processor. Add cinnamon and coriander. Blend until smooth. Season with cayenne, salt, and pepper to taste. Reheat gently, and garnish with tofu-cilantro sour cream (below).

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TOFU-CILANTRO SOUR CREAM
(From The Candle Cafe Cookbook)

I usually shy away from recipes with too many out-of-state or out-of-season ingredients, but this Tofu-Cilantro Sour Cream recipe really makes the Carrot-Ginger soup awesome. And we can get great fresh tofu at the SAFM!

2 teaspoons agar-agar powder (optional)
4 tablespoons lemon juice (fresh)
3 tablespoons lime juice (fresh)
1 pound firm tofu
1/3 cup olive oil
2 tablespoons safflower oil
1/2 cup chopped cilantro
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon minced garlic

In a glass bowl, dissolve the agar in the lemon and lime juice. Blanch the tofu for 5 minutes. Drain tofu and cool for 20 minutes. Crumble and transfer to a blender. Add remaining ingredients and blend until smooth. Will keep in the refrigerator for 3 days.

1 bunch of beets, washed, with greens removed
2 tablespoons olive oil
salt and pepper to taste

Preheat the oven to 350 degrees. Cut the beets into large (1/2 inch or more) cubes. In a large mixing bowl, toss the beets with olive oil, salt, and pepper. Spread in a small baking dish or roasting pan, cover, and bake for 45 minutes to 1 hour, until the beets are soft enough to pierce easily with a fork. For crispier skins, you can remove the cover for the last 10-15 minutes.

Think of this one the same way you think of zucchini bread or carrot cake: the vegetables lend moisture and sweetness—and you can’t even tell you’re eating a vegetable!

Oil and flour for preparing the pan
4 ounces unsweetened chocolate
1 cup mild flavored vegetable oil
3 eggs
1 3/4 cups sugar (or your favorite natural sweetener)
2 cups cooked pureed beets (3 medium beets)
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
Powdered sugar

Preheat oven to 375F degrees. Lightly coat a 10-cup Bundt or tube pan (or two loaf pans) with oil and dust it with flour. Partially fill the bottom of a double boiler with water and bring to a boil over high heat, then reduce to a simmer. (If you don’t have a double boiler, you can try using a saute pan that fits over the edges of a small pot filled with water.) Put the chocolate and 1/4 cup of the oil in the top of the double boiler. Heat until just the chocolate melts; remove from the heat and stir until well combined. Combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the remaining 3/4 cup oil, chocolate mixture, beets, and vanilla. Sift the all-purpose flour and whole-wheat pastry flour into a large bowl. Stir in the baking soda and salt. Gently stir the flour mixture into the egg and chocolate mixture just until the flour is mixed in. Pour batter into the prepared pan. Bake until a toothpick inserted near the center comes out clean, about 45 minutes. Carefully remove cake from the pan and let cool on a rack. When completely cool, dust with powdered sugar.

These beet burgers aren’t the typical veggie burgers you think they are. The rice, sunflower seeds, and sesame seeds make them fairly substantial, and soy sauce and garlic make them taste great! Local Alaska Grown beets and carrots will be available for several months still, so this is an ideal recipe for when the green veggies start to wind down.

1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled grated beets (1-2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion (about 1 medium onion)
2 eggs, lightly beaten
1 cup cooked brown rice
1/4 cup vegetable oil
1/4 cup flour
2 tablespoons soy sauce or tamari
1 clove garlic, minced
1/8-1/4 teaspoon cayenne pepper (optional)
Oil for greasing the baking sheet.

Preheat the oven to 350F and lightly grease a baking sheet. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool. Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately transfer them to the dish with the sesame seeds. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, oil, flour, soy sauce or tamari, and garlic. Add cayenne if desired and mix until thoroughly combined. Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet. Bake the patties until brown around the edges, about 20 minutes. Flip them and continue baking if necessary.

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12 oz penne pasta, cooked
1-2 tablespoons olive oil
2 cloves of garlic, minced
1 large bunch of spinach or chard (stems removed)
15 oz part-skim ricotta cheese (one small container)
1 heaping tablespoon dried sweet basil

Saute the garlic with oil in a large pan over medium heat until soft. Add the spinach or chard and cook until wilted. Add the ricotta cheese and basil, and continue to cook over medium heat unitl warm throughout. Combine the cooked pasta and cheese mixture in a large bowl, mix well, and serve.

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2 cups dried lentils
3 cloves garlic minced
2 medium onions chopped
1 bay leaf
2 carrots chopped
2 Tbs fresh or 1 tsp dried basil
4 stalks celery chopped
1 tsp cayenne pepper (optional)
2 small potatoes
7-8 cups vegetable stock or water
3 sprigs parsley
3/4 tsp salt (optional)
1 can (28 oz) tomatoes with liquid or 4 large fresh tomatoes, peeled and diced
1 bunch swiss chard (optional)
parmesan cheese, grated

In large pot, combine all ingredients except the chard and cheese. Bring to a boil, cover, and simmer for two or three hours. Add freshly ground pepper to taste. If you prefer smoother soup, use a hand blender to puree to taste. Remove center veins from the chard, cut into smaller pieces, and add to soup. Simmer until chard is tender. Add freshly ground pepper and salt to taste. Serve topped with grated parmesan cheese.