EDAMAME (Boiled Soybeans)
KEY VIRGO INGREDIENTS: Soybeans

1-pound bag frozen edamame (soybeans in the Pod)
1-1/2 tablespoon coarse kocher or sea salt to taste

Fill a 5-quart kettle three fourths full with water and bring to a boil. Have ready a bowl of ice and cold water. Add salt and soybeans to pot and cook frozen edamame in boiling water until bright green, about 5 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain edamame well and serve with bowls for the empty pods.

SERVINGS: serves 6 as an hors d'oeuvre
TIME: 15 minutes
Note: Edamame can be found fresh in some markets and in the freezer section. Dish may be prepared 4 hours ahead and kept in a bowl, covered with a damp paper towel and plastic wrap, at cool room temperature.
 

EARTHY RUTABAGA, TURNIP AND CARROT SOUP
KEY VIRGO INGREDIENTS: Rutabaga, turnip, carrot, potato

1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
1 15-ounce can diced tomatoes in juice
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth

Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.

Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

SERVINGS: serves 6
TIME: about 1 hour 15 minutes
 

GREEN BEAN AND FENNEL SALAD
KEY VIRGO INGREDIENTS: Beans, fennel, parsley

3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons water
1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
4 ounces button mushrooms, trimmed, quartered (about 2 cups)
2 cups chopped fresh Italian parsley
3 tablespoons chopped fresh chives
2 teaspoons finely grated lemon peel

Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.

Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)

Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

SERVINGS: makes 6 servings
TIME: About 45 minutes with chill time
 

PASTA WITH ROASTED PROVENCAL VEGETABLE SAUCE & TURKEY SAUSAGE
KEY VIRGO INGREDIENTS: Pasta, vegetables, herbs

3-4 links turkey sausage (about 1 pound)
1 16 to 18-ounce eggplant, unpeeled, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
3 tablespoons olive oil
2 medium zucchini, trimmed, cut into 1-inch pieces
2 garlic cloves, minced
1 28-ounce can seasoned crushed tomatoes with Italian herbs
12 ounces penne pasta
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

Preheat oven to 400°F. Arrange eggplant and onion in a large nonstick roasting pan or casserole dish. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes.

In the meantime, cut sausage links about 1/2 inches thick. Saute in 1 tablespoon of olive oil browning both sides. Remove with slotted spoon and allow excess oil to drain on paper towel.

Add zucchini and garlic to roasting vegetables and continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes and sausage into vegetables; roast until heated through, about 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.

SERVINGS: Serves 6
TIME: About 1 hour
 

FARM FRESH GRILLED CORN ON THE COB
KEY VIRGO INGREDIENTS: Corn

Fresh picked corn
Olive oil for brushing the kernels
Fresh minced herbs (optional)

Garnish: serve with butter, salt & pepper

Begin by pulling the husks of the corn back, but do not remove them. Remove and discard the silk and then soak the whole cobs in a pot of cold water for 15 minutes.

Preheat the grill to a medium temperature.

Remove the corn from the water and brush the kernels with olive oil.
For enhanced flavor, sprinkle with some fresh minced herbs (dill, basil, oregano). Reposition the husks over the kernels and tie each ear with a piece of loose husk or twine.

Place the prepared ears of corn on a medium heat, turning every 2 minutes. After a couple of turns, place the corn husk on an indirect heat or on the top shelf of your grill and close the cover.

Allow the corn to slowly roast for another 15 minutes. You will know it is done when you press a kernel and it shoots out it’s sweet liquid. Serve with fresh butter, salt and pepper.

SERVINGS: 1-2 ears per person
TIME: time to husk, 15 minutes to soak, about 25 minutes to cook
 

OATMEAL LACE COOKIES
KEY VIRGO INGREDIENTS: Oats, flour

1 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup all purpose flour
1 tablespoon vanilla extract
1/4 teaspoon salt
1 1/2 cups old-fashioned oats

Using electric mixer, beat sugar and butter until well blended. Beat in flour, vanilla extract, and salt. Stir in oats. Cover and refrigerate cookie dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll dough by tablespoonfuls between palms into balls. Place dough balls on baking sheets, spacing 3 1/2 inches apart (cookies will spread during baking). Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. Bake until cookies are golden brown, about 11 minutes. Let cookies remain on sheets 1 minute. Using spatula, transfer cookies to racks and cool completely.

SERVINGS: makes about 24 cookies
TIME: 10 minutes to prep, 1 hour to refrigerate, 30 minutes for baking and cooling
Note: Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.