Valley Flora

• 1 medium or 3/4 of a large eggplant
• 1 large clove garlic, grated or finely minced
• 1 lemon, juiced
• 2 Tbsp Tahini
• sea salt
• Optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
• olive oil (for roasting)

1 large butternut (3 pounds) or several Delicatas

3 Tbs. olive oil

salt and pepper

2 Tbs. butter

2 shallots or onions, finely diced, about 1/3 cups

2 garlic cloves, minced

1/3 cup slivered almonds

1/3 cup peeled pistachios, preferably unsalted, slivered or chopped

1 Tbs grated zest from one Meyer lemon or orange

6 dates, pitted and chopped

2 Tbs. finely chopped parsley

1 Tbs chopped mint

1/4 tsp ground cinnamon

juice of 1 Meyer lemon

Preheat oven to 400. Lightly butter a large baking dish. Peel the neck of the squash and slice into rounds about 1/3 inch thick. Heat the oil in a wide nonstick skellet. Add the squash in a single layer and cook over medium heat until golden, then turn and brown the second side, 8 to 10 minutes each side. When the pan becomes dry, add 1/3 cup water. Cover the pan and steam the squash until tender when pierced with a knife, about 10 minutes. Check while it's cooking and add more water as needed. Season with salt and pepper.

Melt the butter in a med. skillet over med-low heat. Add the shallots and garlic and cook without browning, stirring occasionally, for 5-7 minutes.

Add the nuts, zest, dates, herbs, and cinnamon and raise the heat. Season with 1/2 tsp salt and some pepper. Cook, stirring frequently, for 2 minutes then add the lemon juice, cook for 1 minute more, and turn off the heat.

Arrrange the squash rounds in the baking dish and scatter the dates and nuts over them. Add 1/4 cup water and bake until heated through and the toppin gis barely crisped, about 15 minutes.

Adapted from Deborah Madison's "Local Flavors"

Adapted from Deborah Madison's Vegetarian Cooking for Everyone

Salt and freshly milled pepper

2 pounds green or yellow zucchini, freshly grated

2 eggs, beaten

1-2 onions, thinly sliced

1 cup breadcrumbs

2 garlic cloves, finely chopped

1/2 cup parsely or cilantro, chopped

1 Tbs. chopped marjoram or basil

1 tsp. chopped mint

Olive oil as needed

Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the rest of the ingredients together except the oil and the pepper. Quickly rinse the squash, squeeze out the excess water, then stir into the batter. Season with salt and pepper.

Film two large skillets with olive oil. When hot, drop in the batter - 1/4 cup makes a fritter about 3.5 inches across - and cook over medium heat until golden on the bottom. Turn and cook the second side. Serve hot, garnished with cilantro or parsley.

Ingredients
1 poblano or Anaheim or jalapeno chile (de-seed the jalapeno if you don't like things too hot)
2-3 zucchini, 10-12 oz
1 bunch cilantro
1 large onion
3 Tbs. sunflower seed or olive oil
3 Tbs. chopped parsley
3 Tbs. chopped mint
2 corn tortillas
sea salt
5 cups water or chicken/veggie stock
juice of 1 or 2 limes
sour cream, optional
 
Instructions

• Roast the chiles and remove the seeds, then chop coarsley. Quarter the zukes lengthwise, then chop into 1/2 inch pieces. Wash the cilantro thoroughly, including the stems. Finely slice the stems and chop the leaves, setting aside  few for garnish. Thinly slice the onion.
• Heat half the oil in a soup pot over med-high heat, then add teh onoin, zukes, cilantro stems, parsley and mint. Cook, stirring occasionally, until the onoin is limp and the zukes are fairly soft, about 10 minutes. Tear one of the tortillas into pieces and add it to the veggies.
• Add 2 tsp. salt and the water or stock and bring to a boil. Simmer, covered, until the zucchini is completely soft, about 15 minutes, then add the remaining cilantro. Let cool at room temperature, then puree until smooth. Season with salt and lime juice to taste.
• Cut the remaining tortillas into skinny strips and heat the remaining oil in a skillet. When hot, add the tortillas and cook until crisp. Set them on paper towls to drain. Serve the soup garnished with a dollop of sour cream, a little mound of tortillas strips, and a sprig of cilantro in each bowl.

Makes 8 servings
 
For stuffing:

• 4 cups fine fresh bread crumbs from an Italian loaf (1/2 pound)
• 1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
• 3 tablespoons finely chopped garlic (5 cloves)
• 1/2 cup finely chopped flat-leaf parsley
• 1/2 cup minced sweet soppressata (dried Italian sausage; 2 1/2 ounces)
• 1 cup finely chopped provolone cheese (1/4 pounds)
• 1/4 cup olive oil

For artichokes:

• 8 medium artichokes (8 to 9 ounces each)
• 1 lemon, halved
• 1 cup water, divided
• 1 cup reduced-sodium chicken broth, divided
• 1 cup olive oil, divided
• 1 tablespoon finely chopped garlic, divided

• Equipment: a 6- to 8-qt pressure cooker or a wide 4- to 6-qt heavy pot with a tight-fitting lid

Make stuffing:
Preheat oven to 350°F with rack in middle.
Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until pale golden, about 10 minutes. Cool completely, then toss with parmesan, garlic, parsley, soppressata, provolone, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Drizzle oil (1/4 cup) over crumbs and toss to coat.
Trim and stuff artichokes:
Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
Separate leaves slightly with your thumbs, then pull out purple leaves from center and enough yellow ones to expose fuzzy choke. Scoop out choke with a melon-ball cutter or small spoon, then squeeze some juice from other lemon half into cavity. Repeat with remaining artichokes.
Spoon about 2 tablespoons stuffing into cavity of each artichoke and, Starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded teaspoon stuffing between each leaf.
Cook artichokes:
Put 1/2 cup water, 1/2 cup broth, 1/4 cup oil, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper in pressure cooker (without insert) or pot and arrange 4 stuffed artichokes in liquid in 1 layer. Drizzle with 1/4 cup oil.
If using pressure cooker, seal lid and cook at high pressure, according to manufacturer's instructions, 13 to 15 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes. Transfer cooked artichokes, along with any liquid, to a shallow bowl and keep warm, loosely covered with foil.
Repeat procedure to cook remaining stuffed artichokes. Transfer artichokes with tongs to 8 shallow soup bowls and spoon cooking liquid around them.

Adapted from epicurious.com
 

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 12 ounces  small slender green beans, trimmed
• 2 oranges, all peel and white pith cut away
• 1/2 cup small green olives (such as picholine)
• 1/2 cup fresh Italian parsley leaves

Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry.
Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.

Adapted from epicurious.com
 

Makes 6 servings
 
3 Tbsp. olive oil
1/4 cup finely chopped romaine lettuce
1 1/2 cups shelled peas
1/4 cup minced shallots or chopped green onion
1 large sprig of parsley
2 tsp. sugar
1 tsp. salt
1/8 tsp. white pepper
 
1.  Heat oil in a saucepan over medium heat.  Add lettuce, peas, shallot or onion, parsley, sugar, salt and pepper.
2.  Reduce heat and simmer, covered, 10-15 minutes, or until peas are just tender.  Stir occasionally.  Remove parsley sprig before serving.

Makes 6 servings
 
1 head cauliflower, broken into florets
1/4 cup butter (no substitutes)
2 Tbsp.  fresh minced parsley
 
1.  Steam cauliflower until just tender, about 6 minutes.  Drain and keep hot.
2.  Melt butter in small saucepan over medium heat.  Cook and swirl butter until it foams and then turns a pale brown.  Don't let the butter burn!  If it does, start over.
3.  Pour hot butter over cauliflower and sprinkle with parsley.  Serve at once.

yield: Serves 4

• 2 cups thinly sliced carrots
• 2 tablespoons unsalted butter
• 1/2 cup water
• 1 tablesoon sugar
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• chopped parsley

Preparation
Diagonally cut carrots into 1/8-inch-thick slices. In a heavy saucepan combine all ingredients and cook, covered, over medium high heat, stirring occasionally, until tender and a glaze has started to form-about 15 minutes. Garnish with parsley.

This is a somewhat-involved soup, made entirely from scratch, but it relies on all your current veggies, plus a few that are still to come.

Vegetable broth

• 3 tablespoons olive oil
• 3 large carrots, peeled, sliced
• 2 medium onions, sliced
• 1 medium fresh fennel bulb, sliced
• 1 medium celery root (celeriac), peeled, sliced
• 1/2 head of garlic, crushed (with peel)
• 6 large fresh Italian parsley sprigs
• 3 bay leaves
• 1 large fresh rosemary sprig
• 2 large tomatoes, chopped
• 2 tablespoons tomato paste
• 16 cups water

Garlic croutons

• 2 tablespoons olive oil
• 3 large garlic cloves, minced
• 3 cups 1/2-inch cubes baguette or rustic country-style bread

Vegetable soup

• 1 cup dried cranberry beans or cannellini (white kidney beans)

• 4 small carrots, peeled, sliced
• 3 large shallots, thinly sliced
• 3 garlic cloves, minced
• 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
• 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
• 1 cup 1/2-inch cubes peeled celery root (celeriac)
• 1/2 cup chopped red bell pepper
• 4 kale leaves, thinly sliced crosswise
• 2 1/2-pints red and/or yellow cherry tomatoes, cut in half
• 1/2 cup chopped fresh Italian parsley

• Freshly shaved parmesan or asiaggo cheese

 
Preparation
For vegetable broth:
Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.
Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate.
for garlic croutons:
Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
For vegetable soup:
Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.
Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing.
Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.
Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

I recently purchased this cookbook. The first recipe I attempted was this soup and it was fabulous.  I DID substitute half and half for the cream, I must admit. 
I wrote and asked permission from the authors to share it with everyone, they were delighted to.  Was able to use 4 items from my weekly basket!
serves 6
6 cups (1.5 L) vegetable stock (p. 35)
2 tbsp (3O mL) vegetable oil
1 yellow onion, diced
6 garlic cloves, minced
1 tbsp (15 mL) minced fresh thyme
1 112 tsp (7.5 mL) salt
1/4 tsp (1.2 mL) red chile flakes
1 large potato, peeled and diced
4 broccoli stalks (2 cups florets
reserved)
1/2 lb (225 g) spinach, stemmed
1 cup (24O mL) heavy cream
1/2 tsp (2.5 mL) cracked pepper
pesto
1/2 bunch ltalian parsley, stemmed
1/2 cup (12O mL) toasted, sliced
almonds
2 .garlic cloves
1/2 cup (12O mL) grated Romano
cheese
1/4 cup (60 mLi olive oil
salt and pepper, to taste
Heat stock and keep it warm while preparing the soup. Heat oil
in a soup pot over medium-high heat and saut6 the onion until
translucent. Add garlic, salt, thyme and chile flakes and saut6
until golden. stir in broccoli and potato; cook for several minutes.
Add warm stock to cover; bring to a simmer and cook, paftially
covered, until the broccoli and potatoes are just tender.
stir in the spinach leaves and turn off the heat. Let the soup rest
until the spinach wilts, then pur6e until smooth. Reheat the
pur6e, add cream and more stock to thin, if necessary. Season
to taste with salt and pepper.
Meanwhile, bring a small pot of water to a hard boil. Add the
salt and reserved broccoli florets and blanch until just done and
bright green (about 1 minute). Strain immediately and plunge the
florets into a bowl of ice water. Let them cool off, then strain
and spread out on a clean, dry towel to drain. Set aside
To prepare the pesto, place the parsley, almonds, garlic and
cheese in a food processor and pulse to combine. Add the
olive oil and pur6e, stopping short of making it completely
smooth. Blend in salt and pepper to taste.
Serve the soup hot, with a swirl of pesto in each bowl and
garnished with broccoli florets.