David Hirsch has been involved with Moosewood Restaraunt since 1976, participating in all aspects of running the restaurant. An avid gardener as well as a cook, David is the author of the Moosewood Restaurant Kitchen Garden, which offers information and instruction on growing, harvesting, and cooking home-grown produce as well as designing gardens. These recipes were presented at the 2009 Festival.

Hazelnut Pesto [Kitchen Garden Book]

Lemon and hazelnuts are wonderfully fragrant and combine here in a rich yet delicate pesto. For an elegant side dish, toss with a small-shaped pasta or steamed vegetables. Use as a spread for fresh biscuits, rolls, or French bread.

1-1/2 cups loosely packed fresh parsley leaves
1/2 cup loosely packed fresh chervil leaves (if unavailable, use more parsley)
1 tablespoon fresh lemon thyme leaves
1/2 cup toasted, skinned hazelnuts (see note)
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/4 cup vegetable oil
salt and freshly ground black pepper to taste

Yields 1 cup

Hazelnuts have a finer flavor if skinned. If you cant purchase them that way, bake on a cookie sheet at 325°F for 10 minutes. Cool for a few minutes, then rub with a small towel to remove as many skins as possible.

Dill Pesto [Kitchen Garden Book]

A rich, mellow blend that is nice by the spoonful to garnish potato or cucumber soups. We use it as a filling for rolled thin fish fillets. Spread on crackers, canapés, or rye bread for sandwiches. Add it to mayonnaise-dressed salads for additional flavor.

1 cup loosely packed fresh dill leaves
1/2 cup coarsely chopped fresh chives
1/2 cup grated sharp Cheddar cheese
1/2 cup coarsely chopped walnuts
1/4 cup vegetable oil
salt and freshly ground black pepper to taste

Yields 1 cup

Summer Rolls [Kitchen Garden Book]

Thai basil gives a wonderful fragrance and flavor, but can be replaced with more readily available cilantro, or a combination of mint and cilantro, or Italian basil.

1/4 pound rice stick noodles [a rice vermicelli found with Asian ingredients]
1 cup baby greens, or shredded romaine or Napa cabbage
1/2 cup grated carrots
1/4 cup chopped Thai basil
1/2 cup chopped scallions
1 teaspoon fresh lime juice
pinch of salt
1 avocado, cubed and tossed with 2 teaspoons lime juice [optional]
Large clean Romaine or Looseleaf lettuce leaves

Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons fresh lime juice
1 teaspoon brown sugar
splash of hot sauce

Cook the rice noodles in a generous amount of salted boiling water for about 5 minutes, until al dente. Drain, rinse with cold water, and drain again. With a sharp knife or kitchen scissors, cut the noodles here and there into shorter lengths to facilitate mixing with the other ingredients. Place in a large bowl.

Add the greens, carrots, Thai basil, scallions, tofu, and lime juice to the noodles and toss. Add salt to taste. Put the avocados tossed with lime in a separate bowl. Combine the dipping sauce ingredients in a small, wide bowl.

To assemble the rolls: Add the optional avocado to the noodle mix and place 3 or so tablespoons in the center of each leaf and roll up [use more of less dependent on the leaf size]. Chill until ready to eat, and for best quality, serve within 4 hours. Serve with dipping sauce.

Herbed Carrot Salad [Kitchen Garden Book]

1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon raspberry or similar fruit vinegar
2 tablespoons snipped or chopped chives
1 tablespoon chopped chervil or tarragon
1/4 teaspoon ground black pepper
2 cups grated carrots
Serves 4

Whisk together all of the ingredients except the carrots. Toss in the carrots. Serve right away, or chill until serving time.

Moosewood Restaurant’s House Dressing [Moosewood Restaurant Daily Special]

1 cup mild vegetable oil
3 tablespoons cider or flavored vinegar or lemon juice
2 teaspoons mild honey
¼ cup rinsed spinach leaves
¼ cup fresh basil leaves, loosely packed
2 teaspoons Dijon mustard
1 cup milk or buttermilk

In a blender, combine all except the milk. Add that slowly in a thin stream until the dressing becomes thick and creamy. Keeps for about one week. If it separates shake before serving.

Potato Florentine Soup [Moosewood Restaurant New Classics]

1 tablespoon olive oil
2 cups chopped onions
1 tablespoon minced fresh rosemary
4 cups diced potatoes
1 teaspoon salt
4 cups water or stock
10 ounces baby spinach
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1/3 cup Neufchatel cheese
½ cup grated Fontina, Parmesan, or sharp Cheddar cheese
2 cups milk
½ teaspoon ground black pepper

Saute the onion in oil with the rosemary for about 10 minutes, until the onions soften. Stir often and cook on medium-high heat. Add the potatoes, salt and water or stock. Bring to a boil then simmer covered until the potatoes are tender, about 10 minutes. Add the spinach and herbs and cook a few minutes. Remove from the heat and blend the soup with the cheeses and milk. Season to taste with pepper and more salt. If needed, reheat gently without boiling.

Check out the Moosewood Website at http://www.MoosewoodRestaraunt.com/ for more recipes and information!