Ramen Soup with Pac Choi
serves 4
8 cups chicken stock, vegetable stock, or water
2 boneless chicken breasts or thighs OR 14 oz extra firm tofu
1 garlic scape or 2 garlic cloves, minced
1 inch piece of ginger, minced
1/2 onion, chopped
1/4 cup soy sauce or tamari, or to taste
2 T fish sauce (optional)
1/2 lb noodles, any asian style noodle or spaghetti will
4 eggs (optional)
12 bunches pac choi, chopped
2 cups additional veggies (carrots, mushrooms, broccoli, celery, etc) thinly sliced
For garnish:
2 garlic scapes, thinly sliced
1/4 cup scallions, thinly sliced
chive blossoms
1. Combine stock and/or water, whole chicken pieces, garlic scape or chopped garlic, ginger, onion, soy sauce and fish sauce in a soup pot. If using tofu, this will be added later. Bring liquid to a low boil and simmer for 10 minutes.
2. Remove chicken from liquid and chop into bite-sized pieces. Set aside.
3. Add noodles to simmering liquid. Cook for the amount of time suggested on the packaging or until soft.
4. Remove noodles from pot using tongs or pasta spoon and divide evenly among 4 large soup bowls.
5. Optional: Crack eggs into simmering broth. Cook for approximately 4 minutes for runny poached, 5-6 minutes for harder yolks. Spoon finished eggs into each bowl.
6. Add pac choi, any additional veggies and chopped chicken or tofu to simmering liquid. Simmer for approximately 35 minutes. Greens should be wilted and crispy veggies should still be firm.
7. Divide the pot between the soup bowls. Garnish with garlic scapes, scallions and chive blossoms. Enjoy!
Mint Sun Tea
makes 1 gallon
1 gallon water
~ 5 stalks of fresh mint
1/4 cup loose green or black tea or 4 small tea bags (optional)
1/2-1 cup sugar (optional)
1. Fill a gallon pitcher (preferably a glass jar) with water.
2. Add tea and mint. A neutral tea like green or black works best.
3. Cover top and place in a sunny location for about 3 hours
4. Strain out or remove tea and mint.
5. If desired, add sugar while the tea is still warm. Stir to dissolve.
6. Serve over ice. Garnish with fresh mint.
Herb Vinaigrette
Adapted from Ina Garten
makes ~1 cup
2 garlic scapes, chopped
1/4 cup red wine vinegar
1 T fresh oregano, chopped
1 t dijon mustard
1/2 t salt, or more to taste
1/4-1/2 t crushed red pepper flakes
1/2 cup olive oil
1. Whisk or blend together garlic scapes, vinegar, oregano, mustard, salt, and pepper flakes.
2. Still whisking or blending, slowly add the olive oil to make an emulsion.
Store unused vinaigrette in the refrigerator for up to 1 week. Some separation may occur.
Adapted from Ina Garten
makes ~1 cup
2 garlic scapes, chopped
1/4 cup red wine vinegar
1 T fresh oregano, chopped
1 t dijon mustard
1/2 t salt, or more to taste
1/4-1/2 t crushed red pepper flakes
1/2 cup olive oil
1. Whisk or blend together garlic scapes, vinegar, oregano, mustard, salt, and pepper flakes.
2. Still whisking or blending, slowly add the olive oil to make an emulsion.
Store unused vinaigrette in the refrigerator for up to 1 week. Some separation may occur.
Kale Pesto
(adapted from Pinch of Yum, see original recipe)
makes about 1 cup or 8 servings
2 cups torn kale (de-stem)
1/2 cup olive oil
1/4 tsp salt (or more to taste)
1 garlic scape
juice of 1 lemon
1/4 to 1/2 cup raw almonds
1/2 to 1 cup parmesan, freshly grated (optional)
1. Pulse the kale, olive oil, salt, garlic scapes, and lemon juice in a food processor.
2. Add almonds and pulse until the almonds are ground to desired consistency.
3. Serve with pasta, pizza, eggs, salad, soup, sandwiches etc.
Note: If you prefer a more lemony flavor, add the zest from the lemon to step one.
(adapted from Pinch of Yum, see original recipe)
makes about 1 cup or 8 servings
2 cups torn kale (de-stem)
1/2 cup olive oil
1/4 tsp salt (or more to taste)
1 garlic scape
juice of 1 lemon
1/4 to 1/2 cup raw almonds
1/2 to 1 cup parmesan, freshly grated (optional)
1. Pulse the kale, olive oil, salt, garlic scapes, and lemon juice in a food processor.
2. Add almonds and pulse until the almonds are ground to desired consistency.
3. Serve with pasta, pizza, eggs, salad, soup, sandwiches etc.
Note: If you prefer a more lemony flavor, add the zest from the lemon to step one.
Pasta with Fennel, Pesto, and Lemon
(adapted from River Cottage Veg by Hugh-Fearnley Whittingstall)
serves 2
3-4 baby fennel bulbs (stalks removed) sliced very thinly
1 Tbs canola or olive oil
1 garlic scape, sliced thinly
5 oz pasta, any shape will do
1 cup Kale Pesto (see recipe above)
zest of 1 lemon, finely grated
sea salt and freshly ground black pepper, to taste
parmesan
1. Put a large saucepan of well-salted water on to boil.
2. Add the pasta to the pan of boiling water and cook until al dente. Reserve 1/4 c. pasta water and drain the rest.
3. While pasta cooks, heat oil in a large frying pan over medium heat. Add the garlic scapes and fennel and sautégently for about 5 minutes, until the fennel is tender.
4. Toss drained pasta with reserved pasta water, kale pesto, lemon zest, and fennel mixture.
5. Serve immediately topped with fresh grated parmesan.
(adapted from River Cottage Veg by Hugh-Fearnley Whittingstall)
serves 2
3-4 baby fennel bulbs (stalks removed) sliced very thinly
1 Tbs canola or olive oil
1 garlic scape, sliced thinly
5 oz pasta, any shape will do
1 cup Kale Pesto (see recipe above)
zest of 1 lemon, finely grated
sea salt and freshly ground black pepper, to taste
parmesan
1. Put a large saucepan of well-salted water on to boil.
2. Add the pasta to the pan of boiling water and cook until al dente. Reserve 1/4 c. pasta water and drain the rest.
3. While pasta cooks, heat oil in a large frying pan over medium heat. Add the garlic scapes and fennel and sautégently for about 5 minutes, until the fennel is tender.
4. Toss drained pasta with reserved pasta water, kale pesto, lemon zest, and fennel mixture.
5. Serve immediately topped with fresh grated parmesan.
Butter-Braised Radishes
(adapted from The Vegetable Butcher by Cara Mangini)
serves 4
1 Tbs butter
1 bunch radishes; left whole, halved or quartered
1 tsp honey
1/2 T red wine or apple cider vinegar
salt, to taste
black pepper, fresh ground, to taste
1. Melt butter in skillet over medium heat.
2. Add radishes to skillet. Cook, turning occasionally, until they begin to soften, about 3 minutes.
3. Add honey and vinegar to skillet.
4. Season with salt and pepper. Simmer until the radishes are tender crisp, 3-5 minutes more.
(adapted from The Vegetable Butcher by Cara Mangini)
serves 4
1 Tbs butter
1 bunch radishes; left whole, halved or quartered
1 tsp honey
1/2 T red wine or apple cider vinegar
salt, to taste
black pepper, fresh ground, to taste
1. Melt butter in skillet over medium heat.
2. Add radishes to skillet. Cook, turning occasionally, until they begin to soften, about 3 minutes.
3. Add honey and vinegar to skillet.
4. Season with salt and pepper. Simmer until the radishes are tender crisp, 3-5 minutes more.
Fresh Kale Salad
serves 2-4
1 bunch kale, thinly sliced
1-2 Tbs olive oil
1 lemon or lime, zested and juiced
Salt and Pepper, to taste
Crushed Red Pepper (optional)
feta or chevre (optional)
dried fruit, such as cranberries (optional)
1. In a large bowl, toss kale in olive oil until kale is lightly coated.
2. Add lemon or lime zest and juice, salt, pepper, and crushed red pepper. With your hands, massage the kale until it becomes slightly wilted and reduced in size.
3. Sprinkle with cheese and/or dried fruit.
serves 2-4
1 bunch kale, thinly sliced
1-2 Tbs olive oil
1 lemon or lime, zested and juiced
Salt and Pepper, to taste
Crushed Red Pepper (optional)
feta or chevre (optional)
dried fruit, such as cranberries (optional)
1. In a large bowl, toss kale in olive oil until kale is lightly coated.
2. Add lemon or lime zest and juice, salt, pepper, and crushed red pepper. With your hands, massage the kale until it becomes slightly wilted and reduced in size.
3. Sprinkle with cheese and/or dried fruit.
Strawberry Fennel Salad
serves 2-4
1 cup fennel bulb, shaved or thinly slice
1 pint fresh strawberries, sliced
1-2 Tbs balsamic vinegar
2 Tbs olive oil
salt and pepper, to taste
mixed greens
parmesan cheese
1. Combine fennel and strawberries in a bowl.
2. Drizzle balsamic vinegar and olive oil into bowl. Add salt and pepper. Gently toss to coat. Add additional salt, pepper, vinegar, or oil to taste.
3. Serve mixture over mixed greens with freshly grated parmesan.
serves 2-4
1 cup fennel bulb, shaved or thinly slice
1 pint fresh strawberries, sliced
1-2 Tbs balsamic vinegar
2 Tbs olive oil
salt and pepper, to taste
mixed greens
parmesan cheese
1. Combine fennel and strawberries in a bowl.
2. Drizzle balsamic vinegar and olive oil into bowl. Add salt and pepper. Gently toss to coat. Add additional salt, pepper, vinegar, or oil to taste.
3. Serve mixture over mixed greens with freshly grated parmesan.
Sauteed Summer Squash
serves 2
2 cloves garlic, minced
2 Tbs olive oil
2 med summer squash, cut in bite sized pieces
1/2 tsp crushed red pepper (or more to taste)
4-8 med leaves basil, sliced into thin ribbons
salt and pepper to taste
1. Heat a sauté pan on medium heat. Add olive oil and crushed red pepper to the pan. Sizzle for about 10-15 seconds. (Do not let this cook alone in the pan for too long or it will vaporize the pepper.)
2. Add summer squash and garlic to hot oil. Stir to coat. Cook for 7-10 minutes, stirring infrequently, allowing the squash to brown.
3. Season with salt and pepper to taste. Garnish with basil and parmesan, if desired. Serve immediately.
Note: This can be used as a side dish or served over pasta. When tomatoes are in season, add chopped tomatoes or your favorite tomato sauce.
serves 2
2 cloves garlic, minced
2 Tbs olive oil
2 med summer squash, cut in bite sized pieces
1/2 tsp crushed red pepper (or more to taste)
4-8 med leaves basil, sliced into thin ribbons
salt and pepper to taste
1. Heat a sauté pan on medium heat. Add olive oil and crushed red pepper to the pan. Sizzle for about 10-15 seconds. (Do not let this cook alone in the pan for too long or it will vaporize the pepper.)
2. Add summer squash and garlic to hot oil. Stir to coat. Cook for 7-10 minutes, stirring infrequently, allowing the squash to brown.
3. Season with salt and pepper to taste. Garnish with basil and parmesan, if desired. Serve immediately.
Note: This can be used as a side dish or served over pasta. When tomatoes are in season, add chopped tomatoes or your favorite tomato sauce.
Salt Potatoes
serves 2
This is a traditional dish from Upstate New York. The large amount of salt added to the boiling water causes the potatoes to cook faster and gives the potatoes a creamier texture. The salt is used mostly to aid in the cooking process and the majority of the salt is not retained in the potatoes.
1 1/2 lbs new potatoes, left whole, unpeeled and lightly scrubbed
water, enough to cover potatoes
1 c kosher salt
2-4 Tbs butter
fresh ground black pepper, to taste
2 Tbs scallions, chopped
fresh herbs, to taste (optional)
1. Add potatoes to a lidded pot. Cover with water and add salt. Cover pot with lid.
2. Bring to boil. Cook until potatoes can be pierced with a fork (15 minutes for small potatoes, 20-25 minutes for larger potatoes)
3. Drain potatoes. DO NOT RINSE!
4. Toss with melted butter. Sprinkle with pepper, scallions, and fresh herbs.
serves 2
This is a traditional dish from Upstate New York. The large amount of salt added to the boiling water causes the potatoes to cook faster and gives the potatoes a creamier texture. The salt is used mostly to aid in the cooking process and the majority of the salt is not retained in the potatoes.
1 1/2 lbs new potatoes, left whole, unpeeled and lightly scrubbed
water, enough to cover potatoes
1 c kosher salt
2-4 Tbs butter
fresh ground black pepper, to taste
2 Tbs scallions, chopped
fresh herbs, to taste (optional)
1. Add potatoes to a lidded pot. Cover with water and add salt. Cover pot with lid.
2. Bring to boil. Cook until potatoes can be pierced with a fork (15 minutes for small potatoes, 20-25 minutes for larger potatoes)
3. Drain potatoes. DO NOT RINSE!
4. Toss with melted butter. Sprinkle with pepper, scallions, and fresh herbs.
Eggplant and Summer Squash Curry
serves 4
Vegetables like eggplant and summer squash are great at absorbing the flavors they are cooked with. The spices and vegetables in this recipe really compliment each other.
2 cups rice or cous cous, cook according to packaging
2-3 Tbs coconut oil (vegetable oil will work in the absence of coconut oil)
1 medium onion, chopped
3-4 boneless chicken thighs, cut into bite-sized pieces AND/OR 1 can chickpeas, drained
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1/4 tsp crushed red pepper, or more to taste
4-6 cloves garlic, minced
2-3 medium summer squash, cut into bite-sized pieces
2-3 medium eggplant, cut into bite-sized pieces
1 14-oz can coconut milk
salt and pepper, to taste
1. Start rice or cous cous according to package directions.
2. In a stew pot, heat oil over medium heat. Add onion, chicken, and all of the spices. Saute about 5 minutes until chicken is mostly cooked.
3. Add garlic, squash, eggplant, and chickpeas (if using). Cook for about 5 minutes.
4. Add coconut milk. Add salt and pepper to taste. Simmer for 10 minutes.
5. Serve over rice or cous cous. Consider garnishing with plain yogurt and/or cilantro.
serves 4
Vegetables like eggplant and summer squash are great at absorbing the flavors they are cooked with. The spices and vegetables in this recipe really compliment each other.
2 cups rice or cous cous, cook according to packaging
2-3 Tbs coconut oil (vegetable oil will work in the absence of coconut oil)
1 medium onion, chopped
3-4 boneless chicken thighs, cut into bite-sized pieces AND/OR 1 can chickpeas, drained
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1/4 tsp crushed red pepper, or more to taste
4-6 cloves garlic, minced
2-3 medium summer squash, cut into bite-sized pieces
2-3 medium eggplant, cut into bite-sized pieces
1 14-oz can coconut milk
salt and pepper, to taste
1. Start rice or cous cous according to package directions.
2. In a stew pot, heat oil over medium heat. Add onion, chicken, and all of the spices. Saute about 5 minutes until chicken is mostly cooked.
3. Add garlic, squash, eggplant, and chickpeas (if using). Cook for about 5 minutes.
4. Add coconut milk. Add salt and pepper to taste. Simmer for 10 minutes.
5. Serve over rice or cous cous. Consider garnishing with plain yogurt and/or cilantro.
Cucumber Basil Water
makes 1 gallon
1 gallon water
1 small handful of basil, chopped or whole
2 large (4 small) cucumbers, sliced
1 lemon, sliced (optional)
1. Mostly fill a gallon pitcher (preferably a glass jar) with water.
2. Add cucumbers, basil, and lemon (if desired).
3. Cover and let rest on the counter or in the fridge for at least 1 hour.
4. Serve over ice making sure to add a few cucumber slices to each glass. Store unused water in refrigerator for up to 2 days.
Note: For more basil flavor, chop the basil before adding it to the water. For a lighter flavor, leave the basil whole.
For a kick, add a splash or two of gin to your glass and make it a cocktail.
makes 1 gallon
1 gallon water
1 small handful of basil, chopped or whole
2 large (4 small) cucumbers, sliced
1 lemon, sliced (optional)
1. Mostly fill a gallon pitcher (preferably a glass jar) with water.
2. Add cucumbers, basil, and lemon (if desired).
3. Cover and let rest on the counter or in the fridge for at least 1 hour.
4. Serve over ice making sure to add a few cucumber slices to each glass. Store unused water in refrigerator for up to 2 days.
Note: For more basil flavor, chop the basil before adding it to the water. For a lighter flavor, leave the basil whole.
For a kick, add a splash or two of gin to your glass and make it a cocktail.
Grilled Vegetables
Various Vegetables, cut into large bite size pieces
Olive Oil
Salt and Pepper, to taste
1. Pick any combination of summer squash, eggplant, onion, carrot, pepper, and fennel. Cut each item into large bite sized pieces or slabs. Pieces should be large enough so they don't easily fall through the grates of your grill. It can help to use a grill pan with smaller holes to keep your veggies from falling through.
2. Toss veggies with olive oil, salt, and pepper or a favorite vinaigrette or marinade.
3. Grill for about 5 minutes on each side until vegetables are mostly tender with some grill marks. Enjoy hot or cold as a salad.
Various Vegetables, cut into large bite size pieces
Olive Oil
Salt and Pepper, to taste
1. Pick any combination of summer squash, eggplant, onion, carrot, pepper, and fennel. Cut each item into large bite sized pieces or slabs. Pieces should be large enough so they don't easily fall through the grates of your grill. It can help to use a grill pan with smaller holes to keep your veggies from falling through.
2. Toss veggies with olive oil, salt, and pepper or a favorite vinaigrette or marinade.
3. Grill for about 5 minutes on each side until vegetables are mostly tender with some grill marks. Enjoy hot or cold as a salad.
Tempura Vegetables
Various Vegetables, cut into bite-sized pieces (1/4 to 1/2 inch thick so they don't take too long to cook)
1 cup flour
1 T cornstarch
1 tsp salt
6-8 oz cold sparkling water or club soda
salt, to taste
1. Pick a mix of vegetables including summer squash, eggplant, onion, carrot, okra, winter squash, sweet potato, sweet pepper, hot pepper, broccoli, cauliflower, mushrooms, and green beans. Cut into bite sized pieces.
2. For the batter, stir flour, cornstarch, and salt in a medium size bowl.
3. Whisk in cold sparkling water or club soda to the dry mix until you get a thin pancake batter consistency. It's ok to have a few lumps but try not to over-whisk. The consistency of the batter will lead to a heavier or lighter coating on your vegetables.
To fry:
1. Heat a fryer or 1-2 inches of oil in a deep pan on medium to medium high until you reach 350 degrees.
2. Toss a handful of veggies in batter until coated. Gently drop them in the hot oil. A slotted spoon can be helpful to protect your hands from oil splatter.
3. Fry for around 5 minutes until golden brown. Using a slotted spoon or fry basket remove veggies onto a paper towel. Sprinkle with salt to taste while the veggies are hot. Repeat until you have fried all of the veggies.
Try a dipping sauce with soy, vinegar and ginger or homemade ranch, or sweet chili sauce.
Various Vegetables, cut into bite-sized pieces (1/4 to 1/2 inch thick so they don't take too long to cook)
1 cup flour
1 T cornstarch
1 tsp salt
6-8 oz cold sparkling water or club soda
salt, to taste
1. Pick a mix of vegetables including summer squash, eggplant, onion, carrot, okra, winter squash, sweet potato, sweet pepper, hot pepper, broccoli, cauliflower, mushrooms, and green beans. Cut into bite sized pieces.
2. For the batter, stir flour, cornstarch, and salt in a medium size bowl.
3. Whisk in cold sparkling water or club soda to the dry mix until you get a thin pancake batter consistency. It's ok to have a few lumps but try not to over-whisk. The consistency of the batter will lead to a heavier or lighter coating on your vegetables.
To fry:
1. Heat a fryer or 1-2 inches of oil in a deep pan on medium to medium high until you reach 350 degrees.
2. Toss a handful of veggies in batter until coated. Gently drop them in the hot oil. A slotted spoon can be helpful to protect your hands from oil splatter.
3. Fry for around 5 minutes until golden brown. Using a slotted spoon or fry basket remove veggies onto a paper towel. Sprinkle with salt to taste while the veggies are hot. Repeat until you have fried all of the veggies.
Try a dipping sauce with soy, vinegar and ginger or homemade ranch, or sweet chili sauce.
Roasted Root Vegetables
This recipe can be used for any type of root vegetable. Use what you like and as much as you want to eat.
potatoes, cut into bite-sized pieces
carrots, cut into bite-sized pieces
beets, peeled and cut into bite-sized pieces
olive oil
sea salt
fresh ground pepper
1. Preheat over to 400 degrees.
2. Place cut up root vegetables in a large bowl.
3. Drizzle with enough olive oil to lightly coat. Add salt and pepper to taste. Toss vegetables in bowl to evenly coat.
4. Place root vegetables in a single layer on a baking sheet. Bake for about 30 minutes, or until toasty brown and easily pierced with a fork.
Tip: Cut potatoes slightly larger than beets and carrots since they will cook a little faster.
This recipe can be used for any type of root vegetable. Use what you like and as much as you want to eat.
potatoes, cut into bite-sized pieces
carrots, cut into bite-sized pieces
beets, peeled and cut into bite-sized pieces
olive oil
sea salt
fresh ground pepper
1. Preheat over to 400 degrees.
2. Place cut up root vegetables in a large bowl.
3. Drizzle with enough olive oil to lightly coat. Add salt and pepper to taste. Toss vegetables in bowl to evenly coat.
4. Place root vegetables in a single layer on a baking sheet. Bake for about 30 minutes, or until toasty brown and easily pierced with a fork.
Tip: Cut potatoes slightly larger than beets and carrots since they will cook a little faster.
Roasted Cauliflower
cauliflower
olive oil
sea salt
coarsely ground black pepper
1. Preheat oven to 400 degrees.
2. Remove stem and any leaves from cauliflower. Cut into bite-sized florets.
3. Place cauliflower into a large bowl. Drizzle with olive oil and add salt and pepper to taste. Toss to coat.
4. Place in a single layer on a baking sheet. Bake for about 20 minutes, turning about 10 minutes in, until lightly browned. Watch carefully near the end, so as not to burn.
cauliflower
olive oil
sea salt
coarsely ground black pepper
1. Preheat oven to 400 degrees.
2. Remove stem and any leaves from cauliflower. Cut into bite-sized florets.
3. Place cauliflower into a large bowl. Drizzle with olive oil and add salt and pepper to taste. Toss to coat.
4. Place in a single layer on a baking sheet. Bake for about 20 minutes, turning about 10 minutes in, until lightly browned. Watch carefully near the end, so as not to burn.
Smoky Eggplant Dip
From The Vegetable Butcher, by Carol Mangini
makes ~1 1/2 cups
1 whole medium eggplant
1 clove garlic
1 Tbs olive oil
2 Tbs plain Greek yogurt
1 Tbs freshly squeezed lemon juice
1 Tbs tahini
1/2 tsp salt, or more to taste
1/8 tsp freshly ground black pepper
1. Grill or roast whole eggplant until charred and completely soft.
2. When the eggplant is cool enough to handle, cut away the stem end and peel off the skin with your fingers.
3. Place the eggplant flesh and all other ingredients in a food processor. Puree until smooth. Adjust salt, pepper, and olive oil to taste.
4. Cover and chill for up to 2 days.
5. Serve with grilled pita or sliced cucumbers.
Optional: Sprinkle with chopped fresh parsley before serving.
From The Vegetable Butcher, by Carol Mangini
makes ~1 1/2 cups
1 whole medium eggplant
1 clove garlic
1 Tbs olive oil
2 Tbs plain Greek yogurt
1 Tbs freshly squeezed lemon juice
1 Tbs tahini
1/2 tsp salt, or more to taste
1/8 tsp freshly ground black pepper
1. Grill or roast whole eggplant until charred and completely soft.
2. When the eggplant is cool enough to handle, cut away the stem end and peel off the skin with your fingers.
3. Place the eggplant flesh and all other ingredients in a food processor. Puree until smooth. Adjust salt, pepper, and olive oil to taste.
4. Cover and chill for up to 2 days.
5. Serve with grilled pita or sliced cucumbers.
Optional: Sprinkle with chopped fresh parsley before serving.
White Bean Breakfast Hash
recipe from How Sweet It Is by Jessica Merchant
serves 2-3
4 slices bacon or 1/2 cup chopped pancetta
2 leeks, trimmed, sliced, and cleaned
1 15-oz can cannellini beans, drained and rinsed
2-3 eggs (or however many you want)
1. Heat a cast iron skillet on medium heat. Add the bacon or pancetta and cook until browned. Remove the bacon, leaving the grease in the pan and drain on a paper towel.
2. Add the sliced, cleaned leeks (make sure they are dry) to the bacon grease and saute until caramelized, about 6-8 minutes. At this point you can add more butter/olive oil if needed – I added a tiny bit of bacon grease I had stored in the fridge.
3. Add beans and bacon back into the skillet. Stir for about a minute. At this point you can either fry some eggs in a separate skillet, or push the hash to the sides and fry the eggs in the middle. Make sure the beans, leeks and bacon are thoroughly mixed.
4. Serve the hash with the eggs on top.
Optional toppings: fresh tomatoes, sliced avocado, fresh herbs, cheese (any kind), sour cream
recipe from How Sweet It Is by Jessica Merchant
serves 2-3
4 slices bacon or 1/2 cup chopped pancetta
2 leeks, trimmed, sliced, and cleaned
1 15-oz can cannellini beans, drained and rinsed
2-3 eggs (or however many you want)
1. Heat a cast iron skillet on medium heat. Add the bacon or pancetta and cook until browned. Remove the bacon, leaving the grease in the pan and drain on a paper towel.
2. Add the sliced, cleaned leeks (make sure they are dry) to the bacon grease and saute until caramelized, about 6-8 minutes. At this point you can add more butter/olive oil if needed – I added a tiny bit of bacon grease I had stored in the fridge.
3. Add beans and bacon back into the skillet. Stir for about a minute. At this point you can either fry some eggs in a separate skillet, or push the hash to the sides and fry the eggs in the middle. Make sure the beans, leeks and bacon are thoroughly mixed.
4. Serve the hash with the eggs on top.
Optional toppings: fresh tomatoes, sliced avocado, fresh herbs, cheese (any kind), sour cream
Fresh Green Bean, Cucumber, and Tomato Salad
This recipe does not include quantities. Add what you want, in the proportions you want, and season to taste.
green beans, trimmed
cucumbers, sliced
cherry tomatoes, whole or sliced in half
red onion or leek, thinly sliced
sea salt
lemon juice
feta
1. Combine green beans, cucumbers, and tomatoes in a bowl.
2. Sprinkle with salt and a splash of lemon juice. For a more lemony flavor, and the zest and juice of half a lemon.
3. Let sit for 15-30 minutes on the counter or in the fridge. The salt will cause the cucumbers to "weep" and create a juice in the bottom of the bowl.
4. Toss right before serving to coat all veggies in juice. Add additional salt and lemon juice to taste. Sprinkle with feta.
Alternatively, replace the lemon juice with apple cider vinegar or balsamic vinegar for a zesty flavor.
This recipe does not include quantities. Add what you want, in the proportions you want, and season to taste.
green beans, trimmed
cucumbers, sliced
cherry tomatoes, whole or sliced in half
red onion or leek, thinly sliced
sea salt
lemon juice
feta
1. Combine green beans, cucumbers, and tomatoes in a bowl.
2. Sprinkle with salt and a splash of lemon juice. For a more lemony flavor, and the zest and juice of half a lemon.
3. Let sit for 15-30 minutes on the counter or in the fridge. The salt will cause the cucumbers to "weep" and create a juice in the bottom of the bowl.
4. Toss right before serving to coat all veggies in juice. Add additional salt and lemon juice to taste. Sprinkle with feta.
Alternatively, replace the lemon juice with apple cider vinegar or balsamic vinegar for a zesty flavor.
Grilled Okra with Smoked Paprika and Lime
From The Vegetable Butcher by Cara Mangini
serves 2
Grilling whole okra pods gives them a smoky, crisp texture, while keeping their slime factor in check.
1/2 pound okra, stemmed
1 lime
2 pinches smoked paprika
2 cloves garlic, crushed
1 Tbs olive oil
salt
freshly ground black pepper
1. Marinate okra in the juice and zest of 1/2 lime, smoked paprika, garlic cloves, and olive oil for 30 minutes or up to 2 hours. Season with salt and pepper. (Feel free to play with other ingredients in this marinade or simply toss the pods in olive oil, salt, and pepper.)
2. Place the pods directly in a grill basket or thread them onto skewers. Grill, covered, over medium-high heat until they just begin to soften, about 2 minutes.
3. Uncover the grill, turn the okra, and cook, turning them as needed, until browned and lightly charred all over, 2 to 4 minutes more.
4. Finish the okra with a sprinkle of sea salt and juice from remaining 1/2 of lime.
From The Vegetable Butcher by Cara Mangini
serves 2
Grilling whole okra pods gives them a smoky, crisp texture, while keeping their slime factor in check.
1/2 pound okra, stemmed
1 lime
2 pinches smoked paprika
2 cloves garlic, crushed
1 Tbs olive oil
salt
freshly ground black pepper
1. Marinate okra in the juice and zest of 1/2 lime, smoked paprika, garlic cloves, and olive oil for 30 minutes or up to 2 hours. Season with salt and pepper. (Feel free to play with other ingredients in this marinade or simply toss the pods in olive oil, salt, and pepper.)
2. Place the pods directly in a grill basket or thread them onto skewers. Grill, covered, over medium-high heat until they just begin to soften, about 2 minutes.
3. Uncover the grill, turn the okra, and cook, turning them as needed, until browned and lightly charred all over, 2 to 4 minutes more.
4. Finish the okra with a sprinkle of sea salt and juice from remaining 1/2 of lime.
Honey Roasted Cherry Tomatoes
From River Cottage Veg by Hugh Fearnley-Whittingstall
serves 4
1 pound cherry tomatoes
2 cloves garlic
1 Tbs honey
3 Tbs olive oil
flaky sea salt
fresh ground black pepper
1. Preheat oven to 375 degrees.
2. Lightly oil the roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
2. Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and black pepper.
3. Spoon the sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Serve as a complement to almost any other grilled or roasted vegetable. Or pile tomatoes on toast.
From River Cottage Veg by Hugh Fearnley-Whittingstall
serves 4
1 pound cherry tomatoes
2 cloves garlic
1 Tbs honey
3 Tbs olive oil
flaky sea salt
fresh ground black pepper
1. Preheat oven to 375 degrees.
2. Lightly oil the roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
2. Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and black pepper.
3. Spoon the sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Serve as a complement to almost any other grilled or roasted vegetable. Or pile tomatoes on toast.
Caprese Salad
tomatoes
basil
fresh mozzarella
olive oil
salt and pepper to taste
Balsamic vinegar (optional)
1. Slice or chunk up large or small tomatoes and put on plate or bowl. Cut mozzarella in a similar fashion and place on top of tomatoes. Basil can be torn or chopped and sprinkled on top.
2. Drizzle with a little olive oil and Balsamic vinegar, if desired, and season with salt and fresh cracked pepper.
Note: This flavor combination also makes a delicious grilled cheese sandwich or a tasty pasta salad.
tomatoes
basil
fresh mozzarella
olive oil
salt and pepper to taste
Balsamic vinegar (optional)
1. Slice or chunk up large or small tomatoes and put on plate or bowl. Cut mozzarella in a similar fashion and place on top of tomatoes. Basil can be torn or chopped and sprinkled on top.
2. Drizzle with a little olive oil and Balsamic vinegar, if desired, and season with salt and fresh cracked pepper.
Note: This flavor combination also makes a delicious grilled cheese sandwich or a tasty pasta salad.
Potato and Green Bean Salad
1 lb potatoes, cut into bite-sized pieces
1 T vinegar
1/2 lb green beans, trimmed
1 small red onion, sliced thinly
1 lemon, zest and juice
1 clove garlic, minced
1-2 T chopped herbs (such as dill, basil, thyme, tarragon, or chives)
3 T olive oil, or more as needed
salt and pepper, to taste
crushed red pepper (optional)
1. Boil potatoes with vinegar and a couple tablespoons of salt about 10 minutes until almost tender.
2. Add green beans with potatoes and boil for 1 minute then drain potatoes and green beans, sprinkle with salt and allow to cool for 10-15 minutes.
3. Combine olive oil, lemon zest, lemon juice, and garlic. Stir mixture into potatoes.
4. Sprinkle with herbs, crushed red pepper, salt and pepper to taste. Add more olive oil if it seems dry.
5. Serve room temperature or chilled.
1 lb potatoes, cut into bite-sized pieces
1 T vinegar
1/2 lb green beans, trimmed
1 small red onion, sliced thinly
1 lemon, zest and juice
1 clove garlic, minced
1-2 T chopped herbs (such as dill, basil, thyme, tarragon, or chives)
3 T olive oil, or more as needed
salt and pepper, to taste
crushed red pepper (optional)
1. Boil potatoes with vinegar and a couple tablespoons of salt about 10 minutes until almost tender.
2. Add green beans with potatoes and boil for 1 minute then drain potatoes and green beans, sprinkle with salt and allow to cool for 10-15 minutes.
3. Combine olive oil, lemon zest, lemon juice, and garlic. Stir mixture into potatoes.
4. Sprinkle with herbs, crushed red pepper, salt and pepper to taste. Add more olive oil if it seems dry.
5. Serve room temperature or chilled.
Watermelon, Mint, and Feta Salad
serves 4
The sweet of the melon and saltiness of the feta are really perfect match for a light summer salad. This recipe is best prepared soon before consuming. If prepared too much ahead of time, it will develop a sort of slimy consistency.
6-8 cups watermelon (about 1 medium round melon), cut into bite-sized cubes
1 Tbs lemon juice or rice vinegar
1 cup fresh mint, loosely packed
1/2 to 1 cup feta
1. Place watermelon in a large bowl. Sprinkle with lemon juice or vinegar.
2. Chop mint into very slender ribbons. Add mint and crumbled feta onto watermelon. Gently toss to evenly distribute cheese.
3. Serve immediately.
For a more bold flavor, replace the lemon juice with balsamic vinegar.
Tip: Take the extra juice released from cutting your melon and add it to a glass of soda water over ice for a refreshing watermelon soda. Garnish with a couple mint leaves.
serves 4
The sweet of the melon and saltiness of the feta are really perfect match for a light summer salad. This recipe is best prepared soon before consuming. If prepared too much ahead of time, it will develop a sort of slimy consistency.
6-8 cups watermelon (about 1 medium round melon), cut into bite-sized cubes
1 Tbs lemon juice or rice vinegar
1 cup fresh mint, loosely packed
1/2 to 1 cup feta
1. Place watermelon in a large bowl. Sprinkle with lemon juice or vinegar.
2. Chop mint into very slender ribbons. Add mint and crumbled feta onto watermelon. Gently toss to evenly distribute cheese.
3. Serve immediately.
For a more bold flavor, replace the lemon juice with balsamic vinegar.
Tip: Take the extra juice released from cutting your melon and add it to a glass of soda water over ice for a refreshing watermelon soda. Garnish with a couple mint leaves.
Sautéed Swiss Chard
serves 2 to 4
This recipe can be very versatile. You can replace the leeks with onions or shallots. If you don't have white wine around, you can use chicken or mushroom stock, or just plain water. Feel free to add some fresh herbs or garnish with parmesan or chèvre.
1 bunch Swiss chard
2 leeks
1 Tbs olive oil or butter
1 clove garlic, minced
salt and pepper, to taste
1/4 cup white wine
1. Chop Swiss chard greens and stems separately. Set aside.
2. Trim the greens and root ends from the leeks. These can be saved to make a stock with later. (We keep a "Stock" bag in the freezer where we put our ends and bits to make stock at a later time.) Slice the leeks in half, lengthwise. Slice thinly and place in a large bowl. Rinse under cold water to remove dirt. Lift leeks out and place in a strainer to drain. See "Cleaning Leeks with a Salad Spinner" below.
3. Heat olive oil or butter over medium heat in a large skillet. Add leeks and sauté for 2-3 minutes, stirring occasionally.
4. Add chard stems only (reserve greens for later), garlic, salt, and pepper. Stir into leeks. Cook for about 1 minute.
5. Add white wine and reduce heat to low. Simmer for about 10 minutes, until mixture is soft. If your pan starts to dry up, add a little more wine.
6. Add chard greens and cook for about 5 minutes, stirring occasionally, until the chard is wilted and most of the liquid has evaporated.
7. Serve hot.
This mixture can also be added to pasta dishes, grilled cheese, or an omelet.
Cleaning Leeks with a Salad Spinner:
Add sliced leeks to your salad spinner. Fill with water and agitate leeks to remove dirt. Gently lift basket with leeks out of water. Pour out water from the bottom bowl. Repeat until water stays clear. Place basket back in empty bowl to let drain.
serves 2 to 4
This recipe can be very versatile. You can replace the leeks with onions or shallots. If you don't have white wine around, you can use chicken or mushroom stock, or just plain water. Feel free to add some fresh herbs or garnish with parmesan or chèvre.
1 bunch Swiss chard
2 leeks
1 Tbs olive oil or butter
1 clove garlic, minced
salt and pepper, to taste
1/4 cup white wine
1. Chop Swiss chard greens and stems separately. Set aside.
2. Trim the greens and root ends from the leeks. These can be saved to make a stock with later. (We keep a "Stock" bag in the freezer where we put our ends and bits to make stock at a later time.) Slice the leeks in half, lengthwise. Slice thinly and place in a large bowl. Rinse under cold water to remove dirt. Lift leeks out and place in a strainer to drain. See "Cleaning Leeks with a Salad Spinner" below.
3. Heat olive oil or butter over medium heat in a large skillet. Add leeks and sauté for 2-3 minutes, stirring occasionally.
4. Add chard stems only (reserve greens for later), garlic, salt, and pepper. Stir into leeks. Cook for about 1 minute.
5. Add white wine and reduce heat to low. Simmer for about 10 minutes, until mixture is soft. If your pan starts to dry up, add a little more wine.
6. Add chard greens and cook for about 5 minutes, stirring occasionally, until the chard is wilted and most of the liquid has evaporated.
7. Serve hot.
This mixture can also be added to pasta dishes, grilled cheese, or an omelet.
Cleaning Leeks with a Salad Spinner:
Add sliced leeks to your salad spinner. Fill with water and agitate leeks to remove dirt. Gently lift basket with leeks out of water. Pour out water from the bottom bowl. Repeat until water stays clear. Place basket back in empty bowl to let drain.
Roasted Tomatillo Salsa
2 cups tomatillos, husks removed, rinsed, and cut in half
1 cup roma or cherry tomatoes, cut in half
1 small onion, quartered
2-4 cloves garlic
1 jalapeno, cut in half (remove seeds for less heat)
olive oil
salt and pepper, to taste
1-2 limes
2 Tbs cilantro, chopped (optional)
1. Preheat oven to 425 degrees.
2. Place tomatillos, onions, whole garlic, and jalapeno in a single layer in a baking dish. You want you dish to have sides as the tomatillos and tomatoes will release juices. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast for 15 minutes. Stir. Return to oven for another 15 minutes or until you see a good amount of browning.
4. Place contents in a food processor, blender, or use an immersion blender. Add lime juice, cilantro, and salt and pepper to taste. Additional hot peppers can be added for more heat.
5. Serve with chips or use as a sauce with beans or chicken, etc.
Store in refrigerator for about 1 week.
2 cups tomatillos, husks removed, rinsed, and cut in half
1 cup roma or cherry tomatoes, cut in half
1 small onion, quartered
2-4 cloves garlic
1 jalapeno, cut in half (remove seeds for less heat)
olive oil
salt and pepper, to taste
1-2 limes
2 Tbs cilantro, chopped (optional)
1. Preheat oven to 425 degrees.
2. Place tomatillos, onions, whole garlic, and jalapeno in a single layer in a baking dish. You want you dish to have sides as the tomatillos and tomatoes will release juices. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast for 15 minutes. Stir. Return to oven for another 15 minutes or until you see a good amount of browning.
4. Place contents in a food processor, blender, or use an immersion blender. Add lime juice, cilantro, and salt and pepper to taste. Additional hot peppers can be added for more heat.
5. Serve with chips or use as a sauce with beans or chicken, etc.
Store in refrigerator for about 1 week.
Roasted Delicata Squash
serves 2
1 medium delicata squash, cut in half lengthwise, seeds removed
olive oil and/or butter
salt and pepper, to taste
1. Preheat oven to 425 degrees.
2. Place squash halves in the baking dish, cut side up. Drizzle with olive oil (or dot with pats of butter) and sprinkle with salt and pepper to taste.
3. Bake in oven for about 20-25 minutes or until tender and lightly browned on top.
4. Optional: Sprinkle with freshly grated parmesan.
Note: Delicata squash can be stuffed easily. Try adding cooked quinoa with kale or cooked ground turkey with sage before placing in the oven. Get creative!
serves 2
1 medium delicata squash, cut in half lengthwise, seeds removed
olive oil and/or butter
salt and pepper, to taste
1. Preheat oven to 425 degrees.
2. Place squash halves in the baking dish, cut side up. Drizzle with olive oil (or dot with pats of butter) and sprinkle with salt and pepper to taste.
3. Bake in oven for about 20-25 minutes or until tender and lightly browned on top.
4. Optional: Sprinkle with freshly grated parmesan.
Note: Delicata squash can be stuffed easily. Try adding cooked quinoa with kale or cooked ground turkey with sage before placing in the oven. Get creative!
Pickled Okra
makes 2 pints
2 wide-mouth pint jars OR 1 wide-mouth quart jar with lids
1 1/2 cup water
1 1/2 cup white or apple cider vinegar
2 Tbs salt
1 lb okra, rinsed and left whole (do not remove stem)
1 tsp peppercorns
2-4 cloves garlic
1 onion, sliced thin
1 hot pepper (such as jalapeño) or 1/2 tsp crushed red pepper (optional)
1 bay leaf (optional)
2 sprigs fresh dill OR 1/2 tsp dry dill (optional)
1. In a small saucepan, bring water, vinegar, and salt to a boil.
2. Meanwhile, divide the rest of the ingredients in half and pack into pint jars. You may have more okra than can fit it the jars.
3. Pour hot vinegar brine into jars until the okra is mostly or completely submerged. Put lids on jars.
4. Let sit at room temperature until cooled (overnight is fine) and then store in the refrigerator. Store for at least 1 week before consuming for best flavor.
Note: This same brine recipe can be used to pickle other vegetables such as peppers, carrots, or beans.
makes 2 pints
2 wide-mouth pint jars OR 1 wide-mouth quart jar with lids
1 1/2 cup water
1 1/2 cup white or apple cider vinegar
2 Tbs salt
1 lb okra, rinsed and left whole (do not remove stem)
1 tsp peppercorns
2-4 cloves garlic
1 onion, sliced thin
1 hot pepper (such as jalapeño) or 1/2 tsp crushed red pepper (optional)
1 bay leaf (optional)
2 sprigs fresh dill OR 1/2 tsp dry dill (optional)
1. In a small saucepan, bring water, vinegar, and salt to a boil.
2. Meanwhile, divide the rest of the ingredients in half and pack into pint jars. You may have more okra than can fit it the jars.
3. Pour hot vinegar brine into jars until the okra is mostly or completely submerged. Put lids on jars.
4. Let sit at room temperature until cooled (overnight is fine) and then store in the refrigerator. Store for at least 1 week before consuming for best flavor.
Note: This same brine recipe can be used to pickle other vegetables such as peppers, carrots, or beans.
Porotos Granados
From The Vegetable Butcher by Hugh Fearnley-Whittingstall
serves 6
"This is my version of the traditional Chilean squash and bean stew. It's wonderfully hearty and warming and, like so many such dishes, even better if you leave it for twenty-four hours and reheat it gently."
2 Tbs canola or olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 tsp sweet smoked paprika
handful of marjoram or oregano, chopped
3 1/2 oz small dried beans, such as pinto, navy, or cannellini beans, soaked overnight in cold water OR 1 - 14 oz can of beans, drained and well-rinsed
1 qt vegetable stock
1 bay leaf
1 1/2 lbs squash, such as butternut or red kuri, peeled, seeded, and cut into 3/4 inch chunks
7 oz green beans, trimmed and cut into 3/4 in pieces
kernels cut from 2 cobs of corn OR 1 - 14 oz can of cornOR 1 cup frozen corn
sea salt and freshly ground pepper
1. Heat the oil in a large saucepan or casserole over medium heat. Add the onion and garlic and sauté gently for about 10 minutes, until softened. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
2. If using dried beans, drain them after soaking and add to the pan with the stock and bay leaf. Bring to a boil, then lower the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well, and simmer for 10 to 15 minutes, until the squash is just tender, then add the green beans and corn kernels and simmer for another 5 minutes.
3. If using canned beans, add the drained, rinsed beans, the squash, bay leaf, and stock at the same time, and simmer until the squash is just tender, 10 to 15 minutes. Then add the green beans and corn kernels and simmer for a further 5 minutes.
4. To finish, season well - I use about 1 teaspoon of salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, the serve.
Note: Long beans can be substituted for the green beans in this recipe. Also, you can play with the proportions of each vegetable as you like.
From The Vegetable Butcher by Hugh Fearnley-Whittingstall
serves 6
"This is my version of the traditional Chilean squash and bean stew. It's wonderfully hearty and warming and, like so many such dishes, even better if you leave it for twenty-four hours and reheat it gently."
2 Tbs canola or olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 tsp sweet smoked paprika
handful of marjoram or oregano, chopped
3 1/2 oz small dried beans, such as pinto, navy, or cannellini beans, soaked overnight in cold water OR 1 - 14 oz can of beans, drained and well-rinsed
1 qt vegetable stock
1 bay leaf
1 1/2 lbs squash, such as butternut or red kuri, peeled, seeded, and cut into 3/4 inch chunks
7 oz green beans, trimmed and cut into 3/4 in pieces
kernels cut from 2 cobs of corn OR 1 - 14 oz can of cornOR 1 cup frozen corn
sea salt and freshly ground pepper
1. Heat the oil in a large saucepan or casserole over medium heat. Add the onion and garlic and sauté gently for about 10 minutes, until softened. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
2. If using dried beans, drain them after soaking and add to the pan with the stock and bay leaf. Bring to a boil, then lower the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well, and simmer for 10 to 15 minutes, until the squash is just tender, then add the green beans and corn kernels and simmer for another 5 minutes.
3. If using canned beans, add the drained, rinsed beans, the squash, bay leaf, and stock at the same time, and simmer until the squash is just tender, 10 to 15 minutes. Then add the green beans and corn kernels and simmer for a further 5 minutes.
4. To finish, season well - I use about 1 teaspoon of salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, the serve.
Note: Long beans can be substituted for the green beans in this recipe. Also, you can play with the proportions of each vegetable as you like.
Butternut Squash & Swiss Chard Hash
Recipe from Voracious Veggie
serves 2
olive oil
1/2 a large onion, thinly sliced
1 jalapeño, finely chopped
1 small yellow bell pepper, chopped into 1/2 inch pieces
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 cup butternut squash, cut into 1-inch cubes and roasted
1 cup shredded swiss chard, kale or spinach
salt & pepper
2 eggs poached, fried or soft-boiled. Runny yolk recommended.1. To roast butternut squash: Heat oven to 400 F/205 C and place cubes on an oiled baking tray. Bake for 20-30 minutes until tender and slightly golden.
2. Heat olive oil in a large skillet over a medium high heat. Add onion and cook, stirring for about 5 minutes until soft.
3. Add jalapeño, yellow pepper, cumin and paprika and cook for another 2 minutes.
4. Stir in Swiss chard and cook for 2 minutes until wilted.
5. Add roasted squash and cook for another minute. Remove from heat.
Season with salt and pepper and serve warm with a poached egg on top.
Note: Other types of winter squash can be substituted for the butternut. Also, this recipe can make good use of leftover roasted squash.
Recipe from Voracious Veggie
serves 2
olive oil
1/2 a large onion, thinly sliced
1 jalapeño, finely chopped
1 small yellow bell pepper, chopped into 1/2 inch pieces
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 cup butternut squash, cut into 1-inch cubes and roasted
1 cup shredded swiss chard, kale or spinach
salt & pepper
2 eggs poached, fried or soft-boiled. Runny yolk recommended.1. To roast butternut squash: Heat oven to 400 F/205 C and place cubes on an oiled baking tray. Bake for 20-30 minutes until tender and slightly golden.
2. Heat olive oil in a large skillet over a medium high heat. Add onion and cook, stirring for about 5 minutes until soft.
3. Add jalapeño, yellow pepper, cumin and paprika and cook for another 2 minutes.
4. Stir in Swiss chard and cook for 2 minutes until wilted.
5. Add roasted squash and cook for another minute. Remove from heat.
Season with salt and pepper and serve warm with a poached egg on top.
Note: Other types of winter squash can be substituted for the butternut. Also, this recipe can make good use of leftover roasted squash.
Roasted Potatoes and Eggplant
From River Cottage Veg by Hugh Fearnley Whittingstall
serves 4
1/2 cup canola or olive oil
2 medium eggplants (about 1 pound)
1 pound potatoes, unpeeled
sea salt and freshly ground black pepper
2 garlic cloves
lemon juice
freshly grated lemon zest, hot smoked paprika, or chopped herbs (optional)
1. Preheat over to 400 degrees.
2. Put the oil in a large nonstick roasting pan and heat in the over for a good 20 minutes, until the oil is sizzling hot.
3. Meanwhile, cut the eggplants an potatoes into 1 inch cubes, tip into a bowl, and season with salt and pepper.
4. Take the roasting pan from the oven and place on a stable, heatproof surface. Add the eggplants and potatoes and turn to coat in the oil, being careful not to splash yourself. Roast for about 30 minutes, stirring halfway through.
5. Remove from the oven, stir in the garlic, and roast for another 10 to 15 minutes, until the vegetables are golden brown all over.
6. Add a squeeze of lemon juice, a little more salt and pepper if needed, and any finishing touches you fancy. Serve warm or at room temperature.
From River Cottage Veg by Hugh Fearnley Whittingstall
serves 4
1/2 cup canola or olive oil
2 medium eggplants (about 1 pound)
1 pound potatoes, unpeeled
sea salt and freshly ground black pepper
2 garlic cloves
lemon juice
freshly grated lemon zest, hot smoked paprika, or chopped herbs (optional)
1. Preheat over to 400 degrees.
2. Put the oil in a large nonstick roasting pan and heat in the over for a good 20 minutes, until the oil is sizzling hot.
3. Meanwhile, cut the eggplants an potatoes into 1 inch cubes, tip into a bowl, and season with salt and pepper.
4. Take the roasting pan from the oven and place on a stable, heatproof surface. Add the eggplants and potatoes and turn to coat in the oil, being careful not to splash yourself. Roast for about 30 minutes, stirring halfway through.
5. Remove from the oven, stir in the garlic, and roast for another 10 to 15 minutes, until the vegetables are golden brown all over.
6. Add a squeeze of lemon juice, a little more salt and pepper if needed, and any finishing touches you fancy. Serve warm or at room temperature.
Piperade
From Minnesota Farmers Market Cookbook by Tricia Cornell
serves 4-6
Piperade is a dish with roots in Basque and French cuisine. It's an easy, satisfying, veggie-filled summer dinner.
2 bell peppers
1 onion, very thinly sliced
4 cloves garlic
1 Tbs smoked paprika
2 Tbs olive oil
2 cups chopped tomatoes
salt and pepper to taste
4-6 eggs
1. Heat broiler. Place peppers directly under it, turning to blister them on each side.
2. Place peppers in a glass bowl and put a plate on top to trap the steam. When cool enough to handle, remove peel and stem and slice peppers into strips.
3. Cook onions, garlic and paprika in olive oil over medium heat until soft, about 10 minutes.
4. Add tomatoes and simmer, with the lid on, about 30 minutes. Remove lid and cook uncovered, stirring frequently, to thicken. Add pepper strips. Taste and add salt and pepper.
5. Beat together eggs and scramble them in a separate, nonstick pan. You want soft curds, so use medium-low heat and stir almost constantly. Stop just before the eggs are fully cooked. Stir eggs into pepper mixture. Serve immediately.
From Minnesota Farmers Market Cookbook by Tricia Cornell
serves 4-6
Piperade is a dish with roots in Basque and French cuisine. It's an easy, satisfying, veggie-filled summer dinner.
2 bell peppers
1 onion, very thinly sliced
4 cloves garlic
1 Tbs smoked paprika
2 Tbs olive oil
2 cups chopped tomatoes
salt and pepper to taste
4-6 eggs
1. Heat broiler. Place peppers directly under it, turning to blister them on each side.
2. Place peppers in a glass bowl and put a plate on top to trap the steam. When cool enough to handle, remove peel and stem and slice peppers into strips.
3. Cook onions, garlic and paprika in olive oil over medium heat until soft, about 10 minutes.
4. Add tomatoes and simmer, with the lid on, about 30 minutes. Remove lid and cook uncovered, stirring frequently, to thicken. Add pepper strips. Taste and add salt and pepper.
5. Beat together eggs and scramble them in a separate, nonstick pan. You want soft curds, so use medium-low heat and stir almost constantly. Stop just before the eggs are fully cooked. Stir eggs into pepper mixture. Serve immediately.
Chile, Cheese, and Rosemary Polenta with Tomato Sauce
Adapted from River Cottage Veg by Hugh Fearnley-Whittingstall
serves 4
FOR THE POLENTA
4 T olive oil
1 garlic clove, chopped
1 fresh chile, seeded and finely chopped, or a good pinch of chile flakes
1 T finely chopped rosemary
1 1/4 c quick cooking polenta
3 1/2 oz strong cheddar, hard goat cheese, or other well-flavored cheese, grated
sea salt and freshly ground black pepper
FOR THE TOMATO SAUCE
2 T olive oil
2 garlic cloves, slivered
1 medium to large carrot, finely diced
1 1/2 cups tomatoes, chopped
1 bay leaf
sea salt and freshly ground black pepper
a pinch of sugar
1. To make the polenta, heat 2 tablespoons of the olive oil in a frying pan over medium-low heat. Add the garlic and chile and sweat gently for a couple of minutes - don't let the garlic color. Add the rosemary and remove from the heat.
2. Pour 3 1/2 cups water into a saucepan and bring to a boil. Now pour in the polenta in a thin stream, stirring all the time. When smooth, allow it to return to a simmer. Cook for 4 to 5 minutes, stirring often, then remove from the heat. Stir in the garlic, chile, and rosemary mixture, then add the grated cheese and a generous amount of salt and pepper. Mix well.
3. Tip the polenta onto a cold surface such as a plate or a marble slab, and spread it smoothly into an even disk, about 1 inch thick. Leave to cool completely.
4. To make the tomato sauce, heat the olive oil in a wide frying pan over medium-low heat. Add the garlic and heat gently for a couple of minutes; don't let it color. Add the carrots, tomatoes, and bay leaf. Bring to a simmer, then cook for 20-30 minutes, stirring often and crushing the tomatoes with the back of your spoon until you have a thick, pulpy sauce. Season with salt, pepper, and a pinch of sugar.
5. When the polenta is cool and firm, cut into sliced or wedges. Heat the remaining 2 tablespoons of olive oil in a nonstick pan over medium-high and fry the polenta pieces for 2 to 3 minutes each side, until they have a light golden brown crust. Serve with the hot tomato sauce.
Note: The tomato sauce used in this recipe can easily be used in many different ways. For instance, try it with pasta, roasted vegetables, or on a pizza crust.
Adapted from River Cottage Veg by Hugh Fearnley-Whittingstall
serves 4
FOR THE POLENTA
4 T olive oil
1 garlic clove, chopped
1 fresh chile, seeded and finely chopped, or a good pinch of chile flakes
1 T finely chopped rosemary
1 1/4 c quick cooking polenta
3 1/2 oz strong cheddar, hard goat cheese, or other well-flavored cheese, grated
sea salt and freshly ground black pepper
FOR THE TOMATO SAUCE
2 T olive oil
2 garlic cloves, slivered
1 medium to large carrot, finely diced
1 1/2 cups tomatoes, chopped
1 bay leaf
sea salt and freshly ground black pepper
a pinch of sugar
1. To make the polenta, heat 2 tablespoons of the olive oil in a frying pan over medium-low heat. Add the garlic and chile and sweat gently for a couple of minutes - don't let the garlic color. Add the rosemary and remove from the heat.
2. Pour 3 1/2 cups water into a saucepan and bring to a boil. Now pour in the polenta in a thin stream, stirring all the time. When smooth, allow it to return to a simmer. Cook for 4 to 5 minutes, stirring often, then remove from the heat. Stir in the garlic, chile, and rosemary mixture, then add the grated cheese and a generous amount of salt and pepper. Mix well.
3. Tip the polenta onto a cold surface such as a plate or a marble slab, and spread it smoothly into an even disk, about 1 inch thick. Leave to cool completely.
4. To make the tomato sauce, heat the olive oil in a wide frying pan over medium-low heat. Add the garlic and heat gently for a couple of minutes; don't let it color. Add the carrots, tomatoes, and bay leaf. Bring to a simmer, then cook for 20-30 minutes, stirring often and crushing the tomatoes with the back of your spoon until you have a thick, pulpy sauce. Season with salt, pepper, and a pinch of sugar.
5. When the polenta is cool and firm, cut into sliced or wedges. Heat the remaining 2 tablespoons of olive oil in a nonstick pan over medium-high and fry the polenta pieces for 2 to 3 minutes each side, until they have a light golden brown crust. Serve with the hot tomato sauce.
Note: The tomato sauce used in this recipe can easily be used in many different ways. For instance, try it with pasta, roasted vegetables, or on a pizza crust.
Eggplant, Long Beans, Cherry Tomatoes and Peanuts
serves 2-4
1 1/2 T fish sauce
1 T sugar
1 T fresh lime juice
1/2 lb eggplant (1 large or 2-3 small)
vegetable or olive oil
1/2 lb long beans
10 cherry tomatoes, halved
2 T fresh cilantro, finely chopped
1 T roasted peanuts, chopped
1. In a large bowl, combine fish sauce, sugar, and lime juice. Stir occasionally until the sugar is dissolved.
2. Slice eggplant crosswise into 1/2 inch coins. Place in an oiled baking dish. Lightly brush or drizzle oil on top of eggplant. Broil in the oven on the top rack for about 8 minutes or until nice and brown, turning over halfway through. Remove from oven and add to bowl with fish sauce mixture and toss to coat.
3. Place a large pot of water on the stove to boil. Meanwhile, place ice and water in a large bowl (for use later).
4. Cut beans into 2 inch pieces. Add a tablespoon of salt to your boiling water then add beans. Boil for about 4 minutes. Drain. Place beans in bowl with ice water to keep them from cooking any further. Drain and add to the eggplant mixture.
5. Add tomatoes to the eggplant and beans. Top with cilantro and peanuts. This dish should be served at room temperature.
Note: If using regular green beans in place of long beans, reduce the boiling time to 2 minutes.
serves 2-4
1 1/2 T fish sauce
1 T sugar
1 T fresh lime juice
1/2 lb eggplant (1 large or 2-3 small)
vegetable or olive oil
1/2 lb long beans
10 cherry tomatoes, halved
2 T fresh cilantro, finely chopped
1 T roasted peanuts, chopped
1. In a large bowl, combine fish sauce, sugar, and lime juice. Stir occasionally until the sugar is dissolved.
2. Slice eggplant crosswise into 1/2 inch coins. Place in an oiled baking dish. Lightly brush or drizzle oil on top of eggplant. Broil in the oven on the top rack for about 8 minutes or until nice and brown, turning over halfway through. Remove from oven and add to bowl with fish sauce mixture and toss to coat.
3. Place a large pot of water on the stove to boil. Meanwhile, place ice and water in a large bowl (for use later).
4. Cut beans into 2 inch pieces. Add a tablespoon of salt to your boiling water then add beans. Boil for about 4 minutes. Drain. Place beans in bowl with ice water to keep them from cooking any further. Drain and add to the eggplant mixture.
5. Add tomatoes to the eggplant and beans. Top with cilantro and peanuts. This dish should be served at room temperature.
Note: If using regular green beans in place of long beans, reduce the boiling time to 2 minutes.
Pumpkin and Sausage Bake
Adapted from Savoring the Seasons of the Northern Heartland by Lucia Watson and Beth Dooley
This recipe works great with just about any type of winter squash.
1 small pumpkin or winter squash, peeled and chopped
1 lb bulk sausage (breakfast or italian work great), brown (keeping juice and fat)
1 onion, diced
2 stalks celery, diced OR 1 small celeriac, peeled and diced
3-4 medium carrots, diced
1 T fresh herbs (such as thyme, rosemary, or sage), stems removed
1 1/2 c bread crumbs
1/2 c freshly grated parmesan cheese
2-4 T butter
crushed red pepper, to taste
salt and pepper, to taste
1. Preheat oven to 375 degrees.
2. In a large bowl, gently toss to combine all vegetables, herbs, cooked sausage (including juice and fat), salt, pepper, and crushed red pepper. Place mixture in casserole dish and bake for about 40 minutes or until the squash is starting to get tender. It's okay to gently stir the mixture once or twice while in the oven to even out the baking.
3. In a small bowl, combine bread crumbs and parmesan. Sprinkle over the top of the casserole. Place dabs of butter over the top and return to the over, baking for about 20 minutes more. The cheese should be brown and the pumpkin or squash should be tender.
Adapted from Savoring the Seasons of the Northern Heartland by Lucia Watson and Beth Dooley
This recipe works great with just about any type of winter squash.
1 small pumpkin or winter squash, peeled and chopped
1 lb bulk sausage (breakfast or italian work great), brown (keeping juice and fat)
1 onion, diced
2 stalks celery, diced OR 1 small celeriac, peeled and diced
3-4 medium carrots, diced
1 T fresh herbs (such as thyme, rosemary, or sage), stems removed
1 1/2 c bread crumbs
1/2 c freshly grated parmesan cheese
2-4 T butter
crushed red pepper, to taste
salt and pepper, to taste
1. Preheat oven to 375 degrees.
2. In a large bowl, gently toss to combine all vegetables, herbs, cooked sausage (including juice and fat), salt, pepper, and crushed red pepper. Place mixture in casserole dish and bake for about 40 minutes or until the squash is starting to get tender. It's okay to gently stir the mixture once or twice while in the oven to even out the baking.
3. In a small bowl, combine bread crumbs and parmesan. Sprinkle over the top of the casserole. Place dabs of butter over the top and return to the over, baking for about 20 minutes more. The cheese should be brown and the pumpkin or squash should be tender.
Black Bean Soup
serves 6
1 ½ c dried black beans
4 strips bacon, chopped
1 large onion, finely chopped
2 celery stalks, finely chopped
4-6 medium carrots, coarsely chopped
4 cloves garlic, finely chopped
1 large sweet bell pepper (yellow, red or purple is best), chopped
1 small chile pepper (such as jalapeño or black hungarian), seeded and finely chopped
1 Tbs cumin seeds OR ground cumin
4 cups chicken stock OR water
salt and pepper
FOR GARNISH:
fresh tomatoes, chopped
lime, cut into wedges
cilantro, finely chopped
sour cream
1. Cover beans with cold water and soak overnight (or for at least 3 hours). If you do not have that much time, place beans covered with water in a large pot. Bring water to boil, remove from heat, and let soak for at least one hour. Alternatively, you can use 2-3 14-oz cans. After soaking (or opening your cans), drain and rinse the beans.
2. Heat a large soup pot on medium heat. Add bacon and cook for about 5 minutes. Reduce heat to medium and add onions and celery and cook about 5 minutes. Add garlic and carrots and cook for about 5 minutes. If the pan becomes dry and hot, add a splash of water.
3. Add beans, peppers, and chiles to the pot and cover with enough chicken stock and/or water that the beans and vegetables are submerged. Bring to a boil, then reduce heat and simmer.
4. Meanwhile, toast cumin by placing seeds in a small, dry skillet over medium high heat. Stir or shake regularly until a strong cumin aroma is apparent. Remove from heat and grind seeds in a mortar and pestle or a spice grinder. Add to bean pot along with salt and pepper to taste. If you are using ground cumin, skip the roasting and add directly to the pot.
5. Simmer soup for about 1 ½ hours or until the beans are tender.
6. Serve hot with a spoonful of fresh chopped tomatoes, sour cream, fresh cilantro, and a lime wedge.
Notes: Soups can be very versatile. Feel free to add or replace ingredients. Optional additions include winter squash, green beans, sweet corn, or chorizo. Just make sure that once all the ingredients are in the pot, you have enough liquid to cover everything.
serves 6
1 ½ c dried black beans
4 strips bacon, chopped
1 large onion, finely chopped
2 celery stalks, finely chopped
4-6 medium carrots, coarsely chopped
4 cloves garlic, finely chopped
1 large sweet bell pepper (yellow, red or purple is best), chopped
1 small chile pepper (such as jalapeño or black hungarian), seeded and finely chopped
1 Tbs cumin seeds OR ground cumin
4 cups chicken stock OR water
salt and pepper
FOR GARNISH:
fresh tomatoes, chopped
lime, cut into wedges
cilantro, finely chopped
sour cream
1. Cover beans with cold water and soak overnight (or for at least 3 hours). If you do not have that much time, place beans covered with water in a large pot. Bring water to boil, remove from heat, and let soak for at least one hour. Alternatively, you can use 2-3 14-oz cans. After soaking (or opening your cans), drain and rinse the beans.
2. Heat a large soup pot on medium heat. Add bacon and cook for about 5 minutes. Reduce heat to medium and add onions and celery and cook about 5 minutes. Add garlic and carrots and cook for about 5 minutes. If the pan becomes dry and hot, add a splash of water.
3. Add beans, peppers, and chiles to the pot and cover with enough chicken stock and/or water that the beans and vegetables are submerged. Bring to a boil, then reduce heat and simmer.
4. Meanwhile, toast cumin by placing seeds in a small, dry skillet over medium high heat. Stir or shake regularly until a strong cumin aroma is apparent. Remove from heat and grind seeds in a mortar and pestle or a spice grinder. Add to bean pot along with salt and pepper to taste. If you are using ground cumin, skip the roasting and add directly to the pot.
5. Simmer soup for about 1 ½ hours or until the beans are tender.
6. Serve hot with a spoonful of fresh chopped tomatoes, sour cream, fresh cilantro, and a lime wedge.
Notes: Soups can be very versatile. Feel free to add or replace ingredients. Optional additions include winter squash, green beans, sweet corn, or chorizo. Just make sure that once all the ingredients are in the pot, you have enough liquid to cover everything.
Extra Garlicky Green Bean and Eggplant Stir-Fry
Adapted from The Vegetable Butcher by Cara Mangini
serves 4
3/4 c vegetable stock
1 tsp toasted sesame oil
1/2 tsp sugar
1/4 c canola oil
4 large cloves garlic, minced
1 piece (1 inch) peeled fresh ginger, minced
2 shallots, thinly sliced
1 chile pepper (jalapeño, serrano, etc), stemmed, seeded, and ribs removed, minced
1/2 lb green beans, trimmed and cut in half
1 1/2 lb eggplant, cut into 1/2-inch dice
3 Tbs soy sauce
steamed jasmine rice, for serving
2 tsp toasted sesame seeds
chopped fresh basil and/or cilantro leaves, for serving
1. Whisk together the stock, sesame oil, and sugar in a small bowl. Set aside.
2. Heat the canola oil in a large skillet over medium-high heat. Add the garlic, ginger, shallots, and chile peppers and cook, stirring constantly, for 1 minute. Add the green beans and cook, stirring almost constantly, for 1 minute. Add the eggplant, stirring it until it is well distributed and coated in oil, and let it cook, undisturbed, until it begins to brown, 1 minute.
3. Pour the soy sauce over the vegetables and toss to coat evenly. Cook, stirring frequently, until the eggplant is tender and the beans are tender crisp, 3 minutes. Add the stock mixture and let simmer, stirring occasionally, until most of the liquid has been absorbed (the dish should not be watery, but a thin sauce should remain), 3 to 5 minutes.
4. Serve immediately over the rice with a spoonful of pan juices, a sprinkle of toasted sesame seeds, and the chopped herbs.
Adapted from The Vegetable Butcher by Cara Mangini
serves 4
3/4 c vegetable stock
1 tsp toasted sesame oil
1/2 tsp sugar
1/4 c canola oil
4 large cloves garlic, minced
1 piece (1 inch) peeled fresh ginger, minced
2 shallots, thinly sliced
1 chile pepper (jalapeño, serrano, etc), stemmed, seeded, and ribs removed, minced
1/2 lb green beans, trimmed and cut in half
1 1/2 lb eggplant, cut into 1/2-inch dice
3 Tbs soy sauce
steamed jasmine rice, for serving
2 tsp toasted sesame seeds
chopped fresh basil and/or cilantro leaves, for serving
1. Whisk together the stock, sesame oil, and sugar in a small bowl. Set aside.
2. Heat the canola oil in a large skillet over medium-high heat. Add the garlic, ginger, shallots, and chile peppers and cook, stirring constantly, for 1 minute. Add the green beans and cook, stirring almost constantly, for 1 minute. Add the eggplant, stirring it until it is well distributed and coated in oil, and let it cook, undisturbed, until it begins to brown, 1 minute.
3. Pour the soy sauce over the vegetables and toss to coat evenly. Cook, stirring frequently, until the eggplant is tender and the beans are tender crisp, 3 minutes. Add the stock mixture and let simmer, stirring occasionally, until most of the liquid has been absorbed (the dish should not be watery, but a thin sauce should remain), 3 to 5 minutes.
4. Serve immediately over the rice with a spoonful of pan juices, a sprinkle of toasted sesame seeds, and the chopped herbs.
Okra Stew
serves 8
Okra stew has a rich tradition in western Africa. The slave trade brought okra to the new world where it eventually became a staple in southern American cuisine. Check out this short article on okra's history by Michael W. Twitty. You can find many different variations of the ubiquitous okra stew.
4 Tbs butter
1 Tbs lard or olive oil
1 small onion, diced and dusted with flour
1 garlic clove, minced
2 Tbs flat leaf parsley, finely chopped
1 sprig fresh thyme
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
4 cups beef, vegetable, or chicken stock
3 cups water
3 1/2 cups fresh tomatoes, diced
2 cups fresh young okra, cut into small, thin pieces
2 cups cooked rice, for serving
1. In a Dutch oven, heat the butter and lard or olive oil until melted. Add the onion and finely chopped parsley and gently cook until onion is translucent and soft. Add the garlic and cook for a minute more until fragrant. Add the thyme, salt, black pepper and red pepper flakes and cook for another minute or so.
2. Add the broth, water, tomatoes and okra. Cook on a medium, simmering for 30 minutes, or until tender. Add additional salt and pepper to taste.
3. Ladle into bowls over ¼ cup lump of warm rice each. Serve.
Note: This stew can be made spicier by adding a whole scotch bonnet or habanero pepper (to be removed before serving), or a diced jalapeño.
serves 8
Okra stew has a rich tradition in western Africa. The slave trade brought okra to the new world where it eventually became a staple in southern American cuisine. Check out this short article on okra's history by Michael W. Twitty. You can find many different variations of the ubiquitous okra stew.
4 Tbs butter
1 Tbs lard or olive oil
1 small onion, diced and dusted with flour
1 garlic clove, minced
2 Tbs flat leaf parsley, finely chopped
1 sprig fresh thyme
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
4 cups beef, vegetable, or chicken stock
3 cups water
3 1/2 cups fresh tomatoes, diced
2 cups fresh young okra, cut into small, thin pieces
2 cups cooked rice, for serving
1. In a Dutch oven, heat the butter and lard or olive oil until melted. Add the onion and finely chopped parsley and gently cook until onion is translucent and soft. Add the garlic and cook for a minute more until fragrant. Add the thyme, salt, black pepper and red pepper flakes and cook for another minute or so.
2. Add the broth, water, tomatoes and okra. Cook on a medium, simmering for 30 minutes, or until tender. Add additional salt and pepper to taste.
3. Ladle into bowls over ¼ cup lump of warm rice each. Serve.
Note: This stew can be made spicier by adding a whole scotch bonnet or habanero pepper (to be removed before serving), or a diced jalapeño.
Stir-Fry of Flowering Garlic Chives, Green Beans, and Carrots
Recipe adapted from SheSimmers.com, view original recipe
serves 4
2 Tbs vegetable oil
6-8 oz protein (boneless chicken breast or thigh, pork loin, peeled and deveined shrimp, chuck roast, pork liver, or tofu) thinly sliced into bite-sized pieces (note: shrimp does not need to be sliced)
1 small bunch flowering garlic chives, cut into 1 inch pieces
3-4 medium carrots, cut into 2 inch matchsticks
1/2 pound green beans (or chinese red noodles), trimmed and cut into 2 inch pieces
2 Tbs light soy sauce
1 Tbs fish sauce
1/2 tsp granulated sugar
1/2 tsp black pepper
1/2 tsp crushed red pepper
cooked rice for serving
1. Set a wok or a large skillet on medium-high heat. Note: Do not use a nonstick pan here. The high heat can cause the nonstick surface to break down over time which will eventually ruin your pan and can expose you to the risk of consuming potentially hazardous chemicals. When your wok is almost smoking hot, add the oil.
2. Add the meat and soy sauce and stir fry until the meat is cooked, about 1-2 minutes.
3. Increase the heat to high and add your vegetables and fish sauce. Stir fry until the vegetables are slightly tender, but still bright and crunchy, no more than a minute. Note: You may need to fry your vegetables in 2 batches in order not to overcrowd the pan.
4. Serve immediately over hot cooked rice. Add additional soy sauce and fish sauce to taste.
Recipe adapted from SheSimmers.com, view original recipe
serves 4
2 Tbs vegetable oil
6-8 oz protein (boneless chicken breast or thigh, pork loin, peeled and deveined shrimp, chuck roast, pork liver, or tofu) thinly sliced into bite-sized pieces (note: shrimp does not need to be sliced)
1 small bunch flowering garlic chives, cut into 1 inch pieces
3-4 medium carrots, cut into 2 inch matchsticks
1/2 pound green beans (or chinese red noodles), trimmed and cut into 2 inch pieces
2 Tbs light soy sauce
1 Tbs fish sauce
1/2 tsp granulated sugar
1/2 tsp black pepper
1/2 tsp crushed red pepper
cooked rice for serving
1. Set a wok or a large skillet on medium-high heat. Note: Do not use a nonstick pan here. The high heat can cause the nonstick surface to break down over time which will eventually ruin your pan and can expose you to the risk of consuming potentially hazardous chemicals. When your wok is almost smoking hot, add the oil.
2. Add the meat and soy sauce and stir fry until the meat is cooked, about 1-2 minutes.
3. Increase the heat to high and add your vegetables and fish sauce. Stir fry until the vegetables are slightly tender, but still bright and crunchy, no more than a minute. Note: You may need to fry your vegetables in 2 batches in order not to overcrowd the pan.
4. Serve immediately over hot cooked rice. Add additional soy sauce and fish sauce to taste.
Maple Acorn Squash
Recipe adapted from Better Homes and Gardens New Cookbook
serves 2
1 medium acorn squash
salt
1/4 c maple syrup OR 3 Tbs packed brown sugar
2 Tbs butter
1/2 tsp orange zest
1/8 tsp ground cinnamon
pinch of ground ginger
pinch of ground nutmeg
1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise. Remove and discard seeds. Sprinkle with salt. Arrange the squash halves, cut side down, in a 2-quart baking dish.
3. Bake for 45 minutes.
4. Meanwhile, in a small bowl stir together maple syrup, butter, orange zest, and spices.
5. Remove squash from oven. Place squash cut side up. Spoon maple syrup mixture into center of squash halves. Return to oven and bake for 20-25 minutes more, or until squash is tender.
This recipe can be made with whatever spices you like, or none at all. Just be careful not to over-spice. A little bit goes a long way.
Variations: Before spooning the maple mixture into the squash halves, try stuffing them with cooked ground pork sausage and minced apples or pears.
Recipe adapted from Better Homes and Gardens New Cookbook
serves 2
1 medium acorn squash
salt
1/4 c maple syrup OR 3 Tbs packed brown sugar
2 Tbs butter
1/2 tsp orange zest
1/8 tsp ground cinnamon
pinch of ground ginger
pinch of ground nutmeg
1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise. Remove and discard seeds. Sprinkle with salt. Arrange the squash halves, cut side down, in a 2-quart baking dish.
3. Bake for 45 minutes.
4. Meanwhile, in a small bowl stir together maple syrup, butter, orange zest, and spices.
5. Remove squash from oven. Place squash cut side up. Spoon maple syrup mixture into center of squash halves. Return to oven and bake for 20-25 minutes more, or until squash is tender.
This recipe can be made with whatever spices you like, or none at all. Just be careful not to over-spice. A little bit goes a long way.
Variations: Before spooning the maple mixture into the squash halves, try stuffing them with cooked ground pork sausage and minced apples or pears.
Glazed Carrots
Recipe adapted from Better Homes and Gardens New Cookbook
serves 6
4 cups carrots, julienned
1 orange, juiced and zested
1/3 cup dried cranberries
1/2 tsp ground ginger
1/2 tsp course black pepper
2 pears, sliced thinly
1/3 cup pecan halves
3 Tbs packed brown sugar OR maple syrup
2 Tbs butter
1. In a large skillet combine carrots, orange juice, orange zest, cranberries, ginger, and black pepper. Bring to a boil, then reduce heat to medium. Cook, uncovered for 5-8 minutes or until carrots are tender-crisp and most of the liquid has evaporated, stirring occasionally.
2. Add to the skillet the pears, pecans, brown sugar, and butter. Cook, uncovered, for 2 to 3 minutes more or until carrots are nice and glazed.
Recipe adapted from Better Homes and Gardens New Cookbook
serves 6
4 cups carrots, julienned
1 orange, juiced and zested
1/3 cup dried cranberries
1/2 tsp ground ginger
1/2 tsp course black pepper
2 pears, sliced thinly
1/3 cup pecan halves
3 Tbs packed brown sugar OR maple syrup
2 Tbs butter
1. In a large skillet combine carrots, orange juice, orange zest, cranberries, ginger, and black pepper. Bring to a boil, then reduce heat to medium. Cook, uncovered for 5-8 minutes or until carrots are tender-crisp and most of the liquid has evaporated, stirring occasionally.
2. Add to the skillet the pears, pecans, brown sugar, and butter. Cook, uncovered, for 2 to 3 minutes more or until carrots are nice and glazed.
Blistered Shishito Peppers
serves 2-3
2 cups shishito peppers
1 Tbs vegetable oil
1 lime, juiced and zested
coarse sea salt, to taste
1/2 tsp paprika
1. In a large bowl, add peppers, oil, lime juice and zest, salt, and paprika. Toss to evenly coat.
2. Place a large cast iron skillet on high heat. When the pan is nice and hot (if a flick of water evaporates immediately), add pepper mixture. Let the peppers cook for 1-2 minutes without stirring to let them char slightly on the bottom. Then stir every so often until the peppers are lightly charred and blistered all over. Serve immediately with a fresh squeeze of lime and some fancy salt or serve with your favorite dipping sauce.
Note: Shishitos are tasty dipped in a creamy sauce. Get creative by mixing either mayo, yogurt, or sour cream with something acidic like lemon or lime juice or a bit of rice vinegar. Zest it up with chili, Sriracha, soy, ginger, fish sauce, herbs, or garlic. There's also always ranch, we don't judge.
serves 2-3
2 cups shishito peppers
1 Tbs vegetable oil
1 lime, juiced and zested
coarse sea salt, to taste
1/2 tsp paprika
1. In a large bowl, add peppers, oil, lime juice and zest, salt, and paprika. Toss to evenly coat.
2. Place a large cast iron skillet on high heat. When the pan is nice and hot (if a flick of water evaporates immediately), add pepper mixture. Let the peppers cook for 1-2 minutes without stirring to let them char slightly on the bottom. Then stir every so often until the peppers are lightly charred and blistered all over. Serve immediately with a fresh squeeze of lime and some fancy salt or serve with your favorite dipping sauce.
Note: Shishitos are tasty dipped in a creamy sauce. Get creative by mixing either mayo, yogurt, or sour cream with something acidic like lemon or lime juice or a bit of rice vinegar. Zest it up with chili, Sriracha, soy, ginger, fish sauce, herbs, or garlic. There's also always ranch, we don't judge.
White Hot Fish Pepper Salsa
Recipe from Mother Earth News by William Woys WeaverThis recipe calls for white bell and fish peppers which gives it a unique white color, but it can easily be made with any kind of sweet bell and any range of color on the fish peppers without changing the actual flavor. This is an excellent salsa for fish or shellfish, and also ceviche (a chilled mixture of fish marinated in lime juice). It can be frozen for later use.
Yields 5 cups
1 pound white bell peppers
4 ounces white Fish peppers
1 large cooking apple (about 8 ounces), pared, cored and chopped
1 1⁄2 cups white wine vinegar
1 cup sugar
4 cloves garlic
1 cup fresh pineapple, chopped (or substitute 1/2 cup lime juice)
1 1⁄2 tbsp salt
1. Seed and chop the peppers, and put them in a large, non-reactive (avoid aluminum and copper) pan. Add the apple, vinegar, sugar, garlic and pineapple (or lime). Cover and simmer over medium heat for 25 to 30 minutes or until the peppers are soft.
2. Purée to a creamy consistency and return to the pan. Bring to a gentle boil. Stir in the salt.
3. Store in the refrigerator or freeze for later use.
Recipe from Mother Earth News by William Woys WeaverThis recipe calls for white bell and fish peppers which gives it a unique white color, but it can easily be made with any kind of sweet bell and any range of color on the fish peppers without changing the actual flavor. This is an excellent salsa for fish or shellfish, and also ceviche (a chilled mixture of fish marinated in lime juice). It can be frozen for later use.
Yields 5 cups
1 pound white bell peppers
4 ounces white Fish peppers
1 large cooking apple (about 8 ounces), pared, cored and chopped
1 1⁄2 cups white wine vinegar
1 cup sugar
4 cloves garlic
1 cup fresh pineapple, chopped (or substitute 1/2 cup lime juice)
1 1⁄2 tbsp salt
1. Seed and chop the peppers, and put them in a large, non-reactive (avoid aluminum and copper) pan. Add the apple, vinegar, sugar, garlic and pineapple (or lime). Cover and simmer over medium heat for 25 to 30 minutes or until the peppers are soft.
2. Purée to a creamy consistency and return to the pan. Bring to a gentle boil. Stir in the salt.
3. Store in the refrigerator or freeze for later use.
Winter Squash and Coconut Soup
Recipe from Plenty by Diana Henry
serves 8
4 1/2 lb winter squash, peeled and cut into chunks
1/4 c olive oil; 2 T olive oil
2 large onions, coarsely chopped
2 celery stalks, coarsely chopped
2 cloves garlic, crushed
1 red chile, seeded and finely chopped
1/2 inch piece fresh ginger, peeled and chopped
4 cups chicken or vegetable stock
2 14-oz cans coconut milk
2 limes, zested (1 lime only) and juiced
1 1/2 tsp fish sauce
2 Tbs light brown sugar
1. Place winter squash in a roasting pan. Drizzle with 1/4 cup olive oil and salt and pepper. Roast in a preheated oven at 400 degrees for 20-25 minutes, until tender and slightly caramelized.
2. Heat 2 Tbs oil in a large saucepan and gently cook onions and celery stalks, until soft but not colored. Add garlic, red chile, and ginger and cook for another 2 minutes.
3. Add the squash, chicken stock, and and coconut milk. Bring to a boil and simmer so everything can heat through and the flavors can meld. Leave to cool, then purée. Reheat and add the lime zest and juice, fish sauce, and brown sugar. Taste for seasoning.
Recipe from Plenty by Diana Henry
serves 8
4 1/2 lb winter squash, peeled and cut into chunks
1/4 c olive oil; 2 T olive oil
2 large onions, coarsely chopped
2 celery stalks, coarsely chopped
2 cloves garlic, crushed
1 red chile, seeded and finely chopped
1/2 inch piece fresh ginger, peeled and chopped
4 cups chicken or vegetable stock
2 14-oz cans coconut milk
2 limes, zested (1 lime only) and juiced
1 1/2 tsp fish sauce
2 Tbs light brown sugar
1. Place winter squash in a roasting pan. Drizzle with 1/4 cup olive oil and salt and pepper. Roast in a preheated oven at 400 degrees for 20-25 minutes, until tender and slightly caramelized.
2. Heat 2 Tbs oil in a large saucepan and gently cook onions and celery stalks, until soft but not colored. Add garlic, red chile, and ginger and cook for another 2 minutes.
3. Add the squash, chicken stock, and and coconut milk. Bring to a boil and simmer so everything can heat through and the flavors can meld. Leave to cool, then purée. Reheat and add the lime zest and juice, fish sauce, and brown sugar. Taste for seasoning.
Roasted Winter Squash with Apples and Pecans
serves 4
4 cups winter squash, cut into chunks
2 medium apples, cut into chunks
1 medium onion, sliced
1 cup pecans, chopped
4 Tbs butter
salt and pepper, to taste
4 fresh sage leaves, finely chopped
1. Preheat oven to 375 degrees.
2. Place squash, apples, onions, and pecans in a baking dish.
3. Cut butter into small pieces. Sprinkle butter and sage evenly over the squash mixture. Add salt and pepper to taste.
4. Bake for 30 minutes or until the squash is tender and starting to brown, gently stirring halfway through.
serves 4
4 cups winter squash, cut into chunks
2 medium apples, cut into chunks
1 medium onion, sliced
1 cup pecans, chopped
4 Tbs butter
salt and pepper, to taste
4 fresh sage leaves, finely chopped
1. Preheat oven to 375 degrees.
2. Place squash, apples, onions, and pecans in a baking dish.
3. Cut butter into small pieces. Sprinkle butter and sage evenly over the squash mixture. Add salt and pepper to taste.
4. Bake for 30 minutes or until the squash is tender and starting to brown, gently stirring halfway through.
Winter Squash, Lemongrass, and Ginger Soup
olive oil or coconut oil
1 large onion, diced
4 cloves garlic, crushed
1 inch piece of ginger, peeled and minced
4 cups winter squash, diced large
2-3 large carrots, diced large
1 Tbs red curry paste (optional)
1 Tbs salt
4 cups stock or water
1 stalk lemongrass, cut in half lengthwise and bruised with the back of your knife (or 1 handful lemongrass blades)
1 Tbs fish sauce (optional)
1-14 oz can coconut milk
1 Tbs lime juice
1. Heat a large pot over medium heat. Add enough oil to just cover the bottom of the pot. Add onions, stirring occasionally until they become slightly translucent, about 5-10 minutes.
2. Add garlic, ginger, squash, carrots, salt and curry paste. Stir to evenly coat the vegetables with oil and curry paste and sauté for about 2 minutes.
3. Add stock or water, lemongrass, and fish sauce. If necessary, add additional stock or water to completely cover the vegetables. Bring to a boil, then reduce heat to simmer until squash is soft.
4. Remove lemongrass from pot. Add the coconut milk. Using an immersion blender or countertop blender*, blend soup until smooth.
5. Add lime juice and additional fish sauce for taste.
* Caution! When using a countertop blender, blend the soup in smaller batches. Do not fill your blender full. And always cover the lid with a towel (to protect your hand from hot steam) and hold it down tight.
olive oil or coconut oil
1 large onion, diced
4 cloves garlic, crushed
1 inch piece of ginger, peeled and minced
4 cups winter squash, diced large
2-3 large carrots, diced large
1 Tbs red curry paste (optional)
1 Tbs salt
4 cups stock or water
1 stalk lemongrass, cut in half lengthwise and bruised with the back of your knife (or 1 handful lemongrass blades)
1 Tbs fish sauce (optional)
1-14 oz can coconut milk
1 Tbs lime juice
1. Heat a large pot over medium heat. Add enough oil to just cover the bottom of the pot. Add onions, stirring occasionally until they become slightly translucent, about 5-10 minutes.
2. Add garlic, ginger, squash, carrots, salt and curry paste. Stir to evenly coat the vegetables with oil and curry paste and sauté for about 2 minutes.
3. Add stock or water, lemongrass, and fish sauce. If necessary, add additional stock or water to completely cover the vegetables. Bring to a boil, then reduce heat to simmer until squash is soft.
4. Remove lemongrass from pot. Add the coconut milk. Using an immersion blender or countertop blender*, blend soup until smooth.
5. Add lime juice and additional fish sauce for taste.
* Caution! When using a countertop blender, blend the soup in smaller batches. Do not fill your blender full. And always cover the lid with a towel (to protect your hand from hot steam) and hold it down tight.
Lemongrass Tea
~15-20 1 inch pieces of lemongrass blades
water
sugar or honey (optional)
Place pieces of lemongrass in the bottom of a tea cup. Bring water to a boil and pour over the lemongrass. Add sweetener as desired. Enjoy.
~15-20 1 inch pieces of lemongrass blades
water
sugar or honey (optional)
Place pieces of lemongrass in the bottom of a tea cup. Bring water to a boil and pour over the lemongrass. Add sweetener as desired. Enjoy.
Minestrone
Recipe adapted from MarthaStewart.com
serves 6
2 tablespoons olive oil, plus more for serving (optional)
1 medium red onion, chopped
1 medium leek, washed and chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper
2 cups tomatoes, diced small
1 large potato, diced
1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 garlic clove, minced
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving
1. In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
2. Add tomatoes and leeks; cook for about 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water or stock; bring to a boil. Stir in green beans.
3. Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.
Recipe adapted from MarthaStewart.com
serves 6
2 tablespoons olive oil, plus more for serving (optional)
1 medium red onion, chopped
1 medium leek, washed and chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper
2 cups tomatoes, diced small
1 large potato, diced
1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 garlic clove, minced
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving
1. In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
2. Add tomatoes and leeks; cook for about 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water or stock; bring to a boil. Stir in green beans.
3. Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.
Red Noodle Beans with Cracked Black Pepper
From New Roots for Refugees (see original post)
1 Tbs olive oil
1/2 small onion, thinly sliced
1 bunch red noodle beans
1/2 medium red or green bell pepper, diced
1/2 tsp sugar
1/4 c water
2 Tbs soy sauce
1 tsp cracked black pepper
1. Heat oil in a large skillet or wok. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about three minutes.
2. Add the red noodle beans and red pepper and stir-fry until the beans are slightly softened and browned in spots, about five minutes.
3. Add the sugar and stir to coat. Add the water, cover and cook over medium heat until the water has evaporated and the beans are tender approximately five min.
4. Add the soy sauce and cracked pepper and cook for one minute.
From New Roots for Refugees (see original post)
1 Tbs olive oil
1/2 small onion, thinly sliced
1 bunch red noodle beans
1/2 medium red or green bell pepper, diced
1/2 tsp sugar
1/4 c water
2 Tbs soy sauce
1 tsp cracked black pepper
1. Heat oil in a large skillet or wok. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about three minutes.
2. Add the red noodle beans and red pepper and stir-fry until the beans are slightly softened and browned in spots, about five minutes.
3. Add the sugar and stir to coat. Add the water, cover and cook over medium heat until the water has evaporated and the beans are tender approximately five min.
4. Add the soy sauce and cracked pepper and cook for one minute.
Roasted Pumpkin Seeds
This recipe works with most winter squash or pumpkin seeds. The size of the seeds will determine how long you have to roast them.
1. Cut the pumpkin open. Scrape out the seeds. Rinse the seeds to remove most of the pumpkin strings.
2. Measure the amount of seeds. Then place seeds in a medium saucepan. Add 4 cups of water and 2 Tablespoons of salt for every cup of seeds. Bring this combination to a boil, then reduce heat and simmer for about 10 minutes. Drain.
3. Preheat the oven to 400 degrees.
4. Place mostly dry seeds in a bowl. Drizzle olive oil over the seeds to lightly coat. Add seasonings. *See note below.
5. Turn out seeds in a single layer onto a baking sheet. Bake for about 5-20 minutes or until the seeds have just become lightly brown. The seeds inside will cook faster than the shell.
6. Let the seeds cool completely before eating.
*Seasoning Options:
Basic: Sprinkle with salt and coarse black pepper before roasting.
Herbed: Sprinkle with salt and dried herbs such as rosemary, thyme, or sage before roasting.
Savory Sweet: Sprinkle with salt and pepper before roasting. Let cool, then toss with brown sugar or maple syrup. Reduce oven to 350 degrees and bake for about 5-10 minutes being careful not to let the sugar burn.
Sweet: Roast as above without any added salt. Let seeds cool completely. Toss with brown sugar, maple syrup or honey and return to the oven on 350 degrees for 5-10 minutes being careful not to let the sugar burn. You can also add a small amount of spices (a little goes a long way) like cinnamon, ginger, nutmeg, or cloves.
Sweet and Spicy: Sprinkle with salt before roasting. Let cool then toss with honey and Sriracha or crushed red pepper. Return to the oven on 350 degrees for 5-10 minutes.
This recipe works with most winter squash or pumpkin seeds. The size of the seeds will determine how long you have to roast them.
1. Cut the pumpkin open. Scrape out the seeds. Rinse the seeds to remove most of the pumpkin strings.
2. Measure the amount of seeds. Then place seeds in a medium saucepan. Add 4 cups of water and 2 Tablespoons of salt for every cup of seeds. Bring this combination to a boil, then reduce heat and simmer for about 10 minutes. Drain.
3. Preheat the oven to 400 degrees.
4. Place mostly dry seeds in a bowl. Drizzle olive oil over the seeds to lightly coat. Add seasonings. *See note below.
5. Turn out seeds in a single layer onto a baking sheet. Bake for about 5-20 minutes or until the seeds have just become lightly brown. The seeds inside will cook faster than the shell.
6. Let the seeds cool completely before eating.
*Seasoning Options:
Basic: Sprinkle with salt and coarse black pepper before roasting.
Herbed: Sprinkle with salt and dried herbs such as rosemary, thyme, or sage before roasting.
Savory Sweet: Sprinkle with salt and pepper before roasting. Let cool, then toss with brown sugar or maple syrup. Reduce oven to 350 degrees and bake for about 5-10 minutes being careful not to let the sugar burn.
Sweet: Roast as above without any added salt. Let seeds cool completely. Toss with brown sugar, maple syrup or honey and return to the oven on 350 degrees for 5-10 minutes being careful not to let the sugar burn. You can also add a small amount of spices (a little goes a long way) like cinnamon, ginger, nutmeg, or cloves.
Sweet and Spicy: Sprinkle with salt before roasting. Let cool then toss with honey and Sriracha or crushed red pepper. Return to the oven on 350 degrees for 5-10 minutes.
Jalapeño Poppers
8 jalapeños
2 oz cream cheese
2-3 Tbs shredded cheddar cheese
1 small clove garlic, finely minced
pinch of salt
pinch of coarse black pepper
1. Preheat oven to 350 degrees.
2. Mix all ingredients, except jalapeños, in a small bowl. Set aside.
3. Cut peppers in half lengthwise. Remove seeds and pith.
4. Place peppers, cut side up, on a baking sheet.
5. Spoon cream cheese mixture into peppers. Optional: Sprinkle with additional cheddar cheese.
6. Bake for about 15 minutes or until the cheese is bubbly. Serve with your favorite dipping sauce.
These can also be deep fried, battered and deep fried, or grilled. In these cases we suggest placing the two halves of the pepper back together and securing with a toothpick (and possibly bacon) to maintain cheese filling. You can also get creative with the filling. Add different kinds of cheese, add spices like cumin or chili powder, Sriracha, or dried herbs. Make it sweet (it's surprisingly good!) by adding a bit of honey to the cream cheese and omitting the garlic.
8 jalapeños
2 oz cream cheese
2-3 Tbs shredded cheddar cheese
1 small clove garlic, finely minced
pinch of salt
pinch of coarse black pepper
1. Preheat oven to 350 degrees.
2. Mix all ingredients, except jalapeños, in a small bowl. Set aside.
3. Cut peppers in half lengthwise. Remove seeds and pith.
4. Place peppers, cut side up, on a baking sheet.
5. Spoon cream cheese mixture into peppers. Optional: Sprinkle with additional cheddar cheese.
6. Bake for about 15 minutes or until the cheese is bubbly. Serve with your favorite dipping sauce.
These can also be deep fried, battered and deep fried, or grilled. In these cases we suggest placing the two halves of the pepper back together and securing with a toothpick (and possibly bacon) to maintain cheese filling. You can also get creative with the filling. Add different kinds of cheese, add spices like cumin or chili powder, Sriracha, or dried herbs. Make it sweet (it's surprisingly good!) by adding a bit of honey to the cream cheese and omitting the garlic.
Bacon Fried Turnips and Kale
serves 2-4
2 medium turnips, cut into small chunks
salt
4-6 oz bacon, cut into small chunks
1 small onion, sliced
1 clove garlic, minced
1/2-1 lb kale (or other dark greens), trimmed and chopped
coarse black pepper
1. Boil turnips in salted water until tender, then drain. This could take up to 20 minutes.
2. In a large skillet, over medium heat, fry the bacon until colored and a little crispy. Using a slotted spoon, remove the bacon from the pan. Set aside.
3. Add onions and cook until translucent. Using a slotted spoon, remove the onions and place with the bacon.
4. Increase the heat to medium high, then add the turnips, frying until golden.
5. Reduce the heat to medium and add the bacon, onions, garlic, and kale to the skillet, cooking until the greens have sufficiently wilted.
6. Season with additional salt if necessary, and a generous amount of coarse black pepper.
serves 2-4
2 medium turnips, cut into small chunks
salt
4-6 oz bacon, cut into small chunks
1 small onion, sliced
1 clove garlic, minced
1/2-1 lb kale (or other dark greens), trimmed and chopped
coarse black pepper
1. Boil turnips in salted water until tender, then drain. This could take up to 20 minutes.
2. In a large skillet, over medium heat, fry the bacon until colored and a little crispy. Using a slotted spoon, remove the bacon from the pan. Set aside.
3. Add onions and cook until translucent. Using a slotted spoon, remove the onions and place with the bacon.
4. Increase the heat to medium high, then add the turnips, frying until golden.
5. Reduce the heat to medium and add the bacon, onions, garlic, and kale to the skillet, cooking until the greens have sufficiently wilted.
6. Season with additional salt if necessary, and a generous amount of coarse black pepper.
Arugula Salad
serves 1
This a nice fresh fall salad. Feel free to adjust the amounts or add in different ingredients. Make it more substantial by adding roasted winter squash. There are a lot a fall flavors that can work well together.
large handful of arugula
1 medium sized apple or pear, cut into bite sized chunks
small handful of dried cranberries
small handful of pecans
chevre
Place arugula in a large bowl. Top with apple chunks, cranberries, and pecans. Sprinkle with chevre. Top with you favorite light vinaigrette.
serves 1
This a nice fresh fall salad. Feel free to adjust the amounts or add in different ingredients. Make it more substantial by adding roasted winter squash. There are a lot a fall flavors that can work well together.
large handful of arugula
1 medium sized apple or pear, cut into bite sized chunks
small handful of dried cranberries
small handful of pecans
chevre
Place arugula in a large bowl. Top with apple chunks, cranberries, and pecans. Sprinkle with chevre. Top with you favorite light vinaigrette.
Brown Butter-Braised Mustard Greens with Currants
From The Vegetable Butcher by Cara Mangini
2 Tbs butter
2 garlc cloves, thinly sliced
1 large bunch of mustard greens (about 12 oz)
2 Tbs dried currants
salt and freshly ground black pepper
2 tsp sherry vinegar (or balsamic or red wine)
1. Heat butter in a large skillet over medium heat until it turns from a buttery yellow to a golden brown, about 3-4 minutes.
2. Add garlic and cook until fragrant, about 30 seconds. Add the stems from the mustard greens (if they are tender) and cook until they begin to soften, about 2 minutes.
3. Add the leaves (slightly wet from washing, or if dry, with 2 tablespoons of water), then the dried currants, and turn up the heat to medium high. Season lightly with salt and pepper. Cook, stirring occasionally, until the leaves are completely wilted and the water has evaporated, 3-4 minutes.
4. Add the vinegar, turn up the heat to medium high, and stir the greens in the pan until all of the vinegar in incorporated and cooked off, another 1-2 minutes. Adjust the seasoning to taste.
Variations: Try using other greens such as turnip, beet, radish, or kale in place of the mustard greens. In place of the currants, try using dried cranberries.
From The Vegetable Butcher by Cara Mangini
2 Tbs butter
2 garlc cloves, thinly sliced
1 large bunch of mustard greens (about 12 oz)
2 Tbs dried currants
salt and freshly ground black pepper
2 tsp sherry vinegar (or balsamic or red wine)
1. Heat butter in a large skillet over medium heat until it turns from a buttery yellow to a golden brown, about 3-4 minutes.
2. Add garlic and cook until fragrant, about 30 seconds. Add the stems from the mustard greens (if they are tender) and cook until they begin to soften, about 2 minutes.
3. Add the leaves (slightly wet from washing, or if dry, with 2 tablespoons of water), then the dried currants, and turn up the heat to medium high. Season lightly with salt and pepper. Cook, stirring occasionally, until the leaves are completely wilted and the water has evaporated, 3-4 minutes.
4. Add the vinegar, turn up the heat to medium high, and stir the greens in the pan until all of the vinegar in incorporated and cooked off, another 1-2 minutes. Adjust the seasoning to taste.
Variations: Try using other greens such as turnip, beet, radish, or kale in place of the mustard greens. In place of the currants, try using dried cranberries.
Roasted Peanuts
peanuts
peanut or olive oil
salt (fine salt works best if you have it)
1. Rinse peanuts under cold water to remove excess dirt. Pat dry or air dry on a towel.
2. Place peanuts in a bowl. Drizzle with a little oil to lightly coat peanuts. Add desired salt and and toss to coat.
3. Place peanuts in a single layer on a baking sheet. Bake at 350 degrees for 15-20 minutes, rotating the pan halfway through. Let peanuts cool slightly before eating. They will crisp up as they cool.
Alternately, if you want to roast shelled peanuts, simply reduce the baking time to 10-15 minutes.
peanuts
peanut or olive oil
salt (fine salt works best if you have it)
1. Rinse peanuts under cold water to remove excess dirt. Pat dry or air dry on a towel.
2. Place peanuts in a bowl. Drizzle with a little oil to lightly coat peanuts. Add desired salt and and toss to coat.
3. Place peanuts in a single layer on a baking sheet. Bake at 350 degrees for 15-20 minutes, rotating the pan halfway through. Let peanuts cool slightly before eating. They will crisp up as they cool.
Alternately, if you want to roast shelled peanuts, simply reduce the baking time to 10-15 minutes.
Quick Boiled Peanuts
Generally green, uncured peanuts are used to make boiled peanuts which may be cooked up to 24 hours. However, you can use raw, cured peanuts to a somewhat similar effect and boil for a much shorter time. The boiling will allow the peanuts to soak up the salt in the water and give them a softer texture. You can still roast the peanuts after boiling, but they will maintain the softer texture from boiling.
peanuts
salt
Place peanuts in a pot and cover with water. Add a generous amount of salt. Use up to 1/4 cup of salt for 1 cup peanuts for really salty peanuts. If you want them less salty cut the salt back a bit. Boil peanuts on high for about 15 minutes, being careful not to let to the pan boil dry. If you want you peanuts to be softer, you can boil for a longer amount of time, making sure to add more liquid to keep the peanuts covered.
Generally green, uncured peanuts are used to make boiled peanuts which may be cooked up to 24 hours. However, you can use raw, cured peanuts to a somewhat similar effect and boil for a much shorter time. The boiling will allow the peanuts to soak up the salt in the water and give them a softer texture. You can still roast the peanuts after boiling, but they will maintain the softer texture from boiling.
peanuts
salt
Place peanuts in a pot and cover with water. Add a generous amount of salt. Use up to 1/4 cup of salt for 1 cup peanuts for really salty peanuts. If you want them less salty cut the salt back a bit. Boil peanuts on high for about 15 minutes, being careful not to let to the pan boil dry. If you want you peanuts to be softer, you can boil for a longer amount of time, making sure to add more liquid to keep the peanuts covered.
Root Vegetable Soup
serves 6-8
This recipe is easily adaptable based on what is in your pantry. Any root vegetable can work. Consider also adding winter squash.
2 Tbs butter
3 large leeks, cleaned and sliced
2 cloves garlic, chopped
8 cups various root vegetables (such as potatoes, turnips, carrots, rutabagas, beets, celeriac, parsnips, sweet potatoes, etc), diced
2 celery stalks, diced (omit if using celeriac)
4 cups water or stock
1 bay leaf
few sprigs of thyme and/or 4-6 sage leaves
crushed red pepper, to taste
salt and pepper, to taste
1/2 -1 cup cream, half and half, or milk
1. Heat a large dutch oven over medium heat. Melt butter and add leeks. Cook until leeks begin to soften but not brown. Stir regularly.
2. Add garlic, root vegetables, celery, and a generous sprinkling of salt and pepper. Toss in butter and sweat for about 3 minutes.
3. Add water or stock to pot. Add additional liquid to cover vegetables. Add bay leaf, thyme, and crushed red pepper. Bring contents to a boil, reduce the heat and cover. Simmer for about 35-40 minutes or until vegetables are soft.
4. Remove bay leaf and thyme sprigs. Purée soup using a countertop blender (you may need to do this in batches) or an immersion blender. If you do not have a blender, or you simply like your soup more chunky, you can use a potato masher to give the soup a little texture.
5. With your soup on low, stir in cream. Add additional salt and pepper to taste.
serves 6-8
This recipe is easily adaptable based on what is in your pantry. Any root vegetable can work. Consider also adding winter squash.
2 Tbs butter
3 large leeks, cleaned and sliced
2 cloves garlic, chopped
8 cups various root vegetables (such as potatoes, turnips, carrots, rutabagas, beets, celeriac, parsnips, sweet potatoes, etc), diced
2 celery stalks, diced (omit if using celeriac)
4 cups water or stock
1 bay leaf
few sprigs of thyme and/or 4-6 sage leaves
crushed red pepper, to taste
salt and pepper, to taste
1/2 -1 cup cream, half and half, or milk
1. Heat a large dutch oven over medium heat. Melt butter and add leeks. Cook until leeks begin to soften but not brown. Stir regularly.
2. Add garlic, root vegetables, celery, and a generous sprinkling of salt and pepper. Toss in butter and sweat for about 3 minutes.
3. Add water or stock to pot. Add additional liquid to cover vegetables. Add bay leaf, thyme, and crushed red pepper. Bring contents to a boil, reduce the heat and cover. Simmer for about 35-40 minutes or until vegetables are soft.
4. Remove bay leaf and thyme sprigs. Purée soup using a countertop blender (you may need to do this in batches) or an immersion blender. If you do not have a blender, or you simply like your soup more chunky, you can use a potato masher to give the soup a little texture.
5. With your soup on low, stir in cream. Add additional salt and pepper to taste.
Butternut Squash Pancakes
Recipe from A Garden For the House / Kevin Lee Jacobs
Makes about 1 dozen 3-inch pancakes
This is a great use for leftover roasted squash. You can substitute other winter squash for the butternut, such as pumpkin, candy roaster, or kabocha.
2 eggs
3/4 cup butternut squash, roasted and mashed
2 Tbs pure maple syrup
4 Tbs butter, melted
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cup milk
2 cups all-purpose flour
1 Tbs baking powder
big pinch of kosher salt
1. In a large bowl, whisk together the eggs, squash, maple syrup, butter, spices, and milk.
2. In a separate, medium-size bowl, mix together the flour, baking powder, and salt.
3. Gradually add the dry ingredients to the wet and gently blend with a spoon or a spatula. The batter will be lumpy.
4. Heat a skillet or griddle, and then spray it with non-stick spray [or butter].
5. Ladle, by the 1/4 cupful [or more for larger cakes], the batter onto the hot surface. When air bubbles appear on the batter, flip the cakes over and brown the other side. If you are not going to serve the cakes right away, keep them warm in a 200 degree oven. Serve hot along with butter and a drizzle of pure maple syrup.
Recipe from A Garden For the House / Kevin Lee Jacobs
Makes about 1 dozen 3-inch pancakes
This is a great use for leftover roasted squash. You can substitute other winter squash for the butternut, such as pumpkin, candy roaster, or kabocha.
2 eggs
3/4 cup butternut squash, roasted and mashed
2 Tbs pure maple syrup
4 Tbs butter, melted
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cup milk
2 cups all-purpose flour
1 Tbs baking powder
big pinch of kosher salt
1. In a large bowl, whisk together the eggs, squash, maple syrup, butter, spices, and milk.
2. In a separate, medium-size bowl, mix together the flour, baking powder, and salt.
3. Gradually add the dry ingredients to the wet and gently blend with a spoon or a spatula. The batter will be lumpy.
4. Heat a skillet or griddle, and then spray it with non-stick spray [or butter].
5. Ladle, by the 1/4 cupful [or more for larger cakes], the batter onto the hot surface. When air bubbles appear on the batter, flip the cakes over and brown the other side. If you are not going to serve the cakes right away, keep them warm in a 200 degree oven. Serve hot along with butter and a drizzle of pure maple syrup.
Pumpkin Oatmeal Chocolate Chip Cookies
Recipe from The Vegetable Butcher by Cara Mangini
makes about 4 dozen
1/2 c butter, at room temperature
3/4 c brown sugar
3/4 c granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 c pumpkin or squash purée
1 1/2 c all-purpose flour
1 Tbs baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp fine sea salt
3 cups old fashioned (rolled) oats
1 1/2 c semisweet chocolate chips
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
2. In the bowl of a standing mixer or a large bowl and using a handheld mixer, beat together the butter, brown sugar, and granulated sugar on medium speed until combined, about 5 minutes. Scrape down the side of the bowl with a spatula, then add the eggs one at a time until just incorporated, about 15 seconds total. Add the vanilla and pumpkin purée. Continue to beat together until the ingredients are fully incorporated and the mixture is creamy, abut 30 seconds or more.
3. In a separate large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Add the flour mixture to the butter mixture and beat on medium speed until they are fully incorporated. Add the oats and chocolate chips and stir together with a wooden spoon until just combined.
4. Using a 1-inch-diameter ice cream scoop or 2 soup spoons, scoop and drop the dough onto the prepared baking sheets, leaving 1 inch between each ball of dough. (The batter is wet and the cookies will spread during baking.) Bake until golden brown all over, about 15 to 17 minutes for soft cookies, and up to 20 minutes for a slightly crispier edge and bottom. Cool on a wire cooling rack.
The cookies will keep, in an airtight container at room temperature, for up to 3 days. Alternately, freeze them in a freezer bag for up to 6 months.
Recipe from The Vegetable Butcher by Cara Mangini
makes about 4 dozen
1/2 c butter, at room temperature
3/4 c brown sugar
3/4 c granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 c pumpkin or squash purée
1 1/2 c all-purpose flour
1 Tbs baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp fine sea salt
3 cups old fashioned (rolled) oats
1 1/2 c semisweet chocolate chips
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
2. In the bowl of a standing mixer or a large bowl and using a handheld mixer, beat together the butter, brown sugar, and granulated sugar on medium speed until combined, about 5 minutes. Scrape down the side of the bowl with a spatula, then add the eggs one at a time until just incorporated, about 15 seconds total. Add the vanilla and pumpkin purée. Continue to beat together until the ingredients are fully incorporated and the mixture is creamy, abut 30 seconds or more.
3. In a separate large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Add the flour mixture to the butter mixture and beat on medium speed until they are fully incorporated. Add the oats and chocolate chips and stir together with a wooden spoon until just combined.
4. Using a 1-inch-diameter ice cream scoop or 2 soup spoons, scoop and drop the dough onto the prepared baking sheets, leaving 1 inch between each ball of dough. (The batter is wet and the cookies will spread during baking.) Bake until golden brown all over, about 15 to 17 minutes for soft cookies, and up to 20 minutes for a slightly crispier edge and bottom. Cool on a wire cooling rack.
The cookies will keep, in an airtight container at room temperature, for up to 3 days. Alternately, freeze them in a freezer bag for up to 6 months.
Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad
recipe from Bon Appétit, published in August 2004
serves 6
1/2 c extra-virgin olive oil
1/4 c fresh lemon juice
1 shallot, minced
1/2 tsp (packed) grated lemon peel
1 large fresh fennel bulb, halved, sliced very thinly
1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips
6 c arugula leaves
2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
pomegranate seeds
1. Whisk first 4 ingredients in a small bowl. Season dressing with salt and pepper. Combine fennel and apple in a medium bowl; mix in 3 Tbs dressing.
2. Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with one mandarin orange slice and sprinkle with pomegranate seeds.
Note: This recipe can be flexible when it comes to some of the salad components. Baby fennel can be used in place of the whole fennel bulb. Oranges can be used in place of mandarins or tangerines. Cheese, such as chèvre, feta, or Parmesan can make a nice addition.
recipe from Bon Appétit, published in August 2004
serves 6
1/2 c extra-virgin olive oil
1/4 c fresh lemon juice
1 shallot, minced
1/2 tsp (packed) grated lemon peel
1 large fresh fennel bulb, halved, sliced very thinly
1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips
6 c arugula leaves
2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
pomegranate seeds
1. Whisk first 4 ingredients in a small bowl. Season dressing with salt and pepper. Combine fennel and apple in a medium bowl; mix in 3 Tbs dressing.
2. Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with one mandarin orange slice and sprinkle with pomegranate seeds.
Note: This recipe can be flexible when it comes to some of the salad components. Baby fennel can be used in place of the whole fennel bulb. Oranges can be used in place of mandarins or tangerines. Cheese, such as chèvre, feta, or Parmesan can make a nice addition.
Carrots with Ginger and Soy Sauce (South Africa)
recipe from Where Flavor Was Born by Andreas Viestad
serves 4
1 Tbs butter
1 lb baby carrots
2 Tbs shallots, finely chopped
1 Tbs fresh ginger, finely chopped
1 Tsp ground ginger
1 to 2 tsp coriander seeds, crushed (optional)
1 tsp honey
1/3 c fresh tangerine juice or orange juice
1 Tbs soy sauce
chopped cilantro or chives for garnish
1 clove garlic, finely chopped, for garnish (optional)
1. Melt the butter in a large nonstick skillet over medium-high heat. Sauté the carrots and shallots for 2 minutes. Add the fresh and ground gingers, the coriander seeds, and the honey, reduce the heat to medium, and cook for 2 minutes, stirring constantly to prevent burning, or until the carrots are slightly caramelized. Add the tangerine juice and soy sauce and cook for 3 to 4 minutes, reducing the liquid to a syrupy glaze.
2. Transfer the carrots to a serving plate, pour over the glaze, and sprinkle with cilantro and garlic.
recipe from Where Flavor Was Born by Andreas Viestad
serves 4
1 Tbs butter
1 lb baby carrots
2 Tbs shallots, finely chopped
1 Tbs fresh ginger, finely chopped
1 Tsp ground ginger
1 to 2 tsp coriander seeds, crushed (optional)
1 tsp honey
1/3 c fresh tangerine juice or orange juice
1 Tbs soy sauce
chopped cilantro or chives for garnish
1 clove garlic, finely chopped, for garnish (optional)
1. Melt the butter in a large nonstick skillet over medium-high heat. Sauté the carrots and shallots for 2 minutes. Add the fresh and ground gingers, the coriander seeds, and the honey, reduce the heat to medium, and cook for 2 minutes, stirring constantly to prevent burning, or until the carrots are slightly caramelized. Add the tangerine juice and soy sauce and cook for 3 to 4 minutes, reducing the liquid to a syrupy glaze.
2. Transfer the carrots to a serving plate, pour over the glaze, and sprinkle with cilantro and garlic.
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