All of our recipes are listed below alphabetically by veggie name. Click on a veggie to expand and view it’s recipes. Click on a recipe to view and print it. Over the next few months we will be archiving our recipes from previous CSA newsletters–for now enjoy a sample of what’s to come!
Brown garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese. Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette
This sauce can be used over vegetables, polenta, or fish as well as pasta!
Ingredients
a bunch of fresh arugula 4 springs fresh parsley 1 8 ounce container low-fat yogurt or sour cream 1/3 cup goat cheese, crumbled S and P to taste 1 pound fusilli noodles Grated parmesan cheese, as garnish
Directions
1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil. 2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley. 3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use. 4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.
1/2 jalapeño pepper, seeds and ribs removed, sliced
1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
1 tart apple, such as Granny Smith, cored and grated
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
Contributed by Nancy Sorensen ~ you may need to adjust the recipe if you don’t have enough broccoli. I made this for dinner tonight and loved it! I didn’t have any almonds, but used lots of avocado on top—yum!
Ingredients
3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
From Vegetarian Cooking for Everyone by Deborah Madison
Ingredients
1 ½ pounds zucchini or summer squash, coarsely chopped
Salt and pepper
3 tablespoons olive oil
6 eggs
1 large garlic clove, crushed or minced
3 tablespoons copped basil leaves
1/3 cup grated parmesan
Directions
Toss the zucchini with 1 tsp salt and set aside in a colander for 20 minutes. Rinse briefly, then squeeze dry. Warm half the olive oil in a wide skillet over medium-high heat. Add zucchini and cook until it’s dry and fleck with gold in a few places, about 6 minutes. Transfer zucchini to a bowl and wipe out the pan. Preheat the broiler. Beat the eggs with a few pinches of salt and pepper, then stir in the garlic, zucchini, basil, and cheese. Add the remaining oil to the pan and when it’s hot add the eggs. Lower the heat and cook for a minute or 2, then give the pan a few jerks to make sure the eggs are loose on the bottom. If they’re sticking, loosen them with the thin rubber spatula. Cook over medium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the frittata 4-6 inches under the broiler to finish cooking the top.
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
Ingredients
3 tablespoons olive oil
1 onion, peeled and diced
2 cloves garlic, peeled and minced
3-4 medium tomatoes, diced
1 medium eggplant, rinsed and diced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
2 peppers, seeded and diced
1 Medium zucchini, diced
1 Medium yellow summer squash, diced
1/2 cup chopped fresh basil leaves
Directions
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tablespoon drained capers
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe tomatoes, halved or quartered, depending on size and shape
1 bell pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved (optional)
1/2 cup pitted and halved Niçoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese
Directions
Preheat the oven to 300°F.
In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
3 cups packed fresh spinach leaves 1⁄2 cup parsley leaves 2/3 cup grated parmesan cheese 1⁄2 cup walnuts 6-8 chopped garlic scapes 2 Tbs. basil (optional) 1 cup extra virgin olive oil
Directions
Place all ingredients on a blender or food processor (in 1 or 2 batches depending on your set-up). Drizzle in the oil once the other ingredients are broken down. Process until smooth.
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups water
2 Tbs butter
1 ½ cups chopped onion
1 tsp caraway seed
1 ½ tsp salt
1 stalk celery, chopped
1 medium-sized carrot, sliced
3-4 cups shredded cabbage
Freshly ground black pepper
1 tsp dill (plus extra for garnish)
1-2 Tbs. cider vinegar
1-2 Tbs. brown sugar or honey
1 cup tomato puree
Toppings: sour cream or yogurt, extra dill
Directions
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.
This is a basic prep for using all of your beet bunch--the greens are similar to swiss chard, but with a slightly "beety" taste.
Ingredients
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion
salt and pepper to taste
1 tablespoon red wine vinegar (optional)
feta or crumbled blue cheese to garnish (optional)
Directions
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper. Garnish with cheese if desired.
Preheat oven to 350 degrees. Cover the bottom of 2- 10-inch cake pans with rounds of baking paper. Reserve.
Sift together the granulated sugar, cocoa powder, bread flour, cake flour, baking soda and baking powder. Set aside.
Beat the eggs for 1 minute. Stir in the buttermilk and the sour cream. Add the reserved dry ingredients, mixing until well combined and smooth. Mix in the melted butter and the grated beets.
Divide the batter between the prepared pans. Smooth the top of the cakes to make them level.
Bake at 350 degrees for approximately 40 minutes or until the cakes spring back when pressed lightly in the center. Allow the cakes to cool completely before unmolding.
Food and Wine, Sept 2008 Contributed by Kristin Knutson
Ingredients
3 T. extra-virgin olive oil
2 heads of broccoli (1¼ pounds total), stems peeled and heads halved lengthwise
½ cup water
3 cloves garlic, thinly sliced
Pinch crushed red pepper
Salt & freshly ground black pepper
2 T. freshly squeezed lemon juice
Directions
In a large, deep skillet, heat 2 tablespoons of olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom (about 8 minutes.) Add the water, cover, and cook until the broccoli is just tender ant the water has evaporated (about 7 minutes.) Add the remaining 1 tablespoon of olive oil to the skillet along with the garlic and the crushed red pepper. Cook until the garlic is golden brown (about 3 minutes.) Season the broccoli with salt and pepper, drizzle with the lemon juice, and serve.
Contributed by Nancy Sorensen ~ you may need to adjust the recipe if you don’t have enough broccoli. I made this for dinner tonight and loved it! I didn’t have any almonds, but used lots of avocado on top—yum!
Ingredients
3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
1 pound fresh Brussels sprouts 1 onion 2 slices of bacon, diced Fresh ground pepper to taste
Directions
Peel any undesireable leaves from the sprouts, and slice in half. Then dice the onion and slice the bacon crossways into pieces. In a large skillet, saute the bacon and onion together over medium heat until the onion starts to brown. Then add in the Brussels sprouts. Cover and stir every couple of minutes until the Brussels sprouts turn bright green and then start to fade to a more avocado color. After the sprouts have gained some browning, turn the heat off and let steam for a few minutes to finish cooking.
1/2 jalapeño pepper, seeds and ribs removed, sliced
1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
1 tart apple, such as Granny Smith, cored and grated
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups water
2 Tbs butter
1 ½ cups chopped onion
1 tsp caraway seed
1 ½ tsp salt
1 stalk celery, chopped
1 medium-sized carrot, sliced
3-4 cups shredded cabbage
Freshly ground black pepper
1 tsp dill (plus extra for garnish)
1-2 Tbs. cider vinegar
1-2 Tbs. brown sugar or honey
1 cup tomato puree
Toppings: sour cream or yogurt, extra dill
Directions
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
1 pound sweet Italian sausage, bulk, or removed from casings
1 large yellow onion, half sliced and half minced
2 garlic cloves, minced
1 1/2 cups white wine
1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained
1 quart vegetable or chicken stock
1 quart water
1 teaspoon salt, more to taste
1 2-pound cabbage quartered, then sliced into 1/4-inch thick slices
2 bay leaves
1 cup chopped parsley, loosely packed
1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish
Directions
Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside. Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes. Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions. Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes. To serve, sprinkle on chopped parsley and grated cheese.
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oil
Directions
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.
I couldn’t resist including this recipe from last year that member Kristin Knutson provided. It remains one of my favorite soups—we’re having it for dinner tonight in fact!
Ingredients
2 packages fresh pasta (RP's Pasta Company Fresh Egg Campanelli is great)
2 tablespoons olive oil
1 pound Italian sausage
1 cup diced carrots
1 large onion, chopped
4 cloves garlic, smashed (or 4-6 garlic scapes)
4 large handfuls of fresh spinach
4 cups chicken stock
½ cup Parmigiano-Reggiano, crumbled
Salt & black pepper
Directions
Follow cooking instructions for RPs Pasta (or other fresh pasta) in a separate pan.
Put olive oil in large pot or deep skillet and brown Italian sausage over medium heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion, and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Season to taste with salt & pepper.
Add spinach to pan and stir for a minute or 2; until spinach begins to wilt.
Deglaze pan with chicken stock, scraping off all the brown bits from the bottom of the pan with a wooden spoon.
Add the cooked (and drained) fresh pasta to the soup. Stir until soup is steaming again.
Serve immediately, garnishing each serving with one tablespoon of Parmigiano-Reggiano.
1/2 jalapeño pepper, seeds and ribs removed, sliced
1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
1 tart apple, such as Granny Smith, cored and grated
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups water
2 Tbs butter
1 ½ cups chopped onion
1 tsp caraway seed
1 ½ tsp salt
1 stalk celery, chopped
1 medium-sized carrot, sliced
3-4 cups shredded cabbage
Freshly ground black pepper
1 tsp dill (plus extra for garnish)
1-2 Tbs. cider vinegar
1-2 Tbs. brown sugar or honey
1 cup tomato puree
Toppings: sour cream or yogurt, extra dill
Directions
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
from The Vegetarian Times, submitted by Sara Gragg
Ingredients
½ lb. collard greens, tough stems removed
3 medium carrots, grated (2 cups)
1 medium onion, grated (1 cup)
1 medium red bell pepper, diced (1 cup)
½ cup rice or cider vinegar
1/3 cup sugar
¼ cup canola oil
1 tsp. powdered mustard
1 tsp. celery seed
½ tsp. salt
¼ tsp. ground black pepper
Directions
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper. 2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.
Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add root vegetables and mushrooms. Simmer until vegetables are tender, about 7 minutes. Drain into a colander over a bowl, reserving both broth and vegetables.
Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. Can be made 2 days ahead. Cover with foil; chill.
Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.
Biscuits
Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry.
Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes. Cool 15 minutes.
1 pound winter squash, peeled and cut in 1 1/2-inch chunks 1/2 pound carrots, peeled, quartered and cut in 2-inch lengths 1/2 pound Brussels sprouts, trimmed and cut in half through the stem 1/2 pound turnips, peeled and cut in wedges 2 tablespoons extra virgin olive oil Salt and freshly ground pepper 1 cup quinoa 1/4 to 1/3 cup pesto or pistou
Directions
1. Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes.
2. While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer.
3. When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oil
Directions
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.
1/2 cup unsalted butter, divided 6 medium-sized shallots, peeled, trimmed and cut in half OR 1 large onion, chopped 1 1/2 teaspoons fresh thyme leaves 2 teaspoons sugar 2 large carrots, peeled and cut into 1/2-inch square pieces 1 turnip or rutabaga, peeled and cut into 1/2-inch square pieces 1 celery root, peeled and cut into 1/2-inch square pieces 1 1/4 cups chopped ham (preferably country ham) 1/3 cup flour 2 1/2 cups whole milk (can also use 2 percent or skim) 2/3 cup grated Parmesan cheese 1/3 cup chopped Italian parsley 1 egg, beaten 1 sheet frozen puff pastry, thawed
Directions
Preheat oven to 400 degrees. Melt 4 tablespoons butter in a large skillet over medium-low heat. Add shallots/onions, cover and cook, stirring occasionally, for 15 to 20 minutes or until tender. Increase heat to medium, stir in thyme and sugar and continue cooking, stirring, for 5 to 6 minutes or until caramelized. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside. While the shallots/onions are cooking, steam the carrots, turnip and celery root for 8 to 10 minutes or until tender when pierced with a fork. Add to the pie dish along with the chopped ham and stir together. Melt the remaining 4 tablespoons butter in a medium saucepan over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly, and cook for 3 or 4 minutes or until thickened. Stir in Parmesan cheese and parsley. Season to taste with salt and pepper. Pour into the pie dish and stir well. Brush the edges of the pie dish with beaten egg. Cover with the pastry, trimming excess (use the trimmings to decorate the top if desired). Push down on the edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center for steam to escape. Place on a cookie sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Serves 6. Make ahead: pot pie can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oil
Directions
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.
1-2 celeriac, about 1.5 cups once peeled & chopped
3 leeks, white & light green parts sliced
1 small potato, peeled & chopped
2 cloves garlic, peeled & chopped
1 medium onion, peeled & chopped
2 1/4 c chicken or vegetable broth
1/4 c heavy cream
salt & pepper
4 slices bacon, cut into 1/2-inch strips & cooked until crispy
Directions
In a large soup pot melt the butter over medium heat. Add the celeriac, leeks, potato, garlic & onion. Let cook for about 10 minutes, stirring occasionally, until beginning to soften. Add the broth & bring to a boil. Cover & reduce the heat to low. Let the soup simmer for 20 -25 minutes until the vegetables are tender. Use a blender or immersion blender to purée the soup until smooth. Stir in the cream. Salt & pepper to taste (we found it needed quite a bit). Ladle into bowls & top with bacon.
1/2 cup unsalted butter, divided 6 medium-sized shallots, peeled, trimmed and cut in half OR 1 large onion, chopped 1 1/2 teaspoons fresh thyme leaves 2 teaspoons sugar 2 large carrots, peeled and cut into 1/2-inch square pieces 1 turnip or rutabaga, peeled and cut into 1/2-inch square pieces 1 celery root, peeled and cut into 1/2-inch square pieces 1 1/4 cups chopped ham (preferably country ham) 1/3 cup flour 2 1/2 cups whole milk (can also use 2 percent or skim) 2/3 cup grated Parmesan cheese 1/3 cup chopped Italian parsley 1 egg, beaten 1 sheet frozen puff pastry, thawed
Directions
Preheat oven to 400 degrees. Melt 4 tablespoons butter in a large skillet over medium-low heat. Add shallots/onions, cover and cook, stirring occasionally, for 15 to 20 minutes or until tender. Increase heat to medium, stir in thyme and sugar and continue cooking, stirring, for 5 to 6 minutes or until caramelized. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside. While the shallots/onions are cooking, steam the carrots, turnip and celery root for 8 to 10 minutes or until tender when pierced with a fork. Add to the pie dish along with the chopped ham and stir together. Melt the remaining 4 tablespoons butter in a medium saucepan over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly, and cook for 3 or 4 minutes or until thickened. Stir in Parmesan cheese and parsley. Season to taste with salt and pepper. Pour into the pie dish and stir well. Brush the edges of the pie dish with beaten egg. Cover with the pastry, trimming excess (use the trimmings to decorate the top if desired). Push down on the edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center for steam to escape. Place on a cookie sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Serves 6. Make ahead: pot pie can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups water
2 Tbs butter
1 ½ cups chopped onion
1 tsp caraway seed
1 ½ tsp salt
1 stalk celery, chopped
1 medium-sized carrot, sliced
3-4 cups shredded cabbage
Freshly ground black pepper
1 tsp dill (plus extra for garnish)
1-2 Tbs. cider vinegar
1-2 Tbs. brown sugar or honey
1 cup tomato puree
Toppings: sour cream or yogurt, extra dill
Directions
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
1. Bring chicken stock to a boil in a medium saucepan over medium-high heat. Add potatoes to stock, reduce heat to medium-low, and cook until tender, about 10 minutes. 2. Add scallions; cook for 5 minutes. Add peas, increase heat to medium, and cook until just tender (to keep fresh pea taste), about 5 minutes. 3. Purée pea mixture in a blender or food processor. Press through a strainer using a spoon. Return briefly to heat. Season with salt, pepper, and chives.
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
2 Medium Summer squash or Zucchini, ends removed and sliced lengthwise on a mandolin or with a knife. Cut your slices down the middle to make the “noodles”
3-4 Tbs butter
Fresh herbs, chopped: use sage, chives, parsley, thyme, oregano. Etc. About 3 Tbs total
4-5 Tbs chicken stock
Parmesan cheese to garnish
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!
A simple, delicious dressing for fresh greens, potato salad, or drizzled onto grilled fish. Eating Well, March/April 1997
Ingredients
1 clove garlic, unpeeled
1 tablespoon reduced-fat mayonnaise
1/4 cup buttermilk, or nonfat plain yogurt
1 tablespoon extra-virgin olive oil
1 teaspoon tarragon vinegar, or white-wine vinegar
1/4 teaspoon honey, or sugar
2 tablespoons snipped fresh chives
Salt & freshly ground pepper, to taste
Directions
Skewer garlic clove with a fork. Place mayonnaise in a small bowl. Using the skewered garlic to stir, gradually blend in buttermilk (or yogurt), oil, vinegar and honey (or sugar). Gently stir in chives. Season with salt and pepper. Leave the garlic in the dressing until ready to use, then discard.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
1/2 jalapeño pepper, seeds and ribs removed, sliced
1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
1 tart apple, such as Granny Smith, cored and grated
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
3 tomatoes (about 1 lb.), cored, seeded and chopped
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
Directions
Preheat oven to 400°F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 minutes. Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool. In a large bowl, combine corn mixture, cilantro, beans and tomatoes. In a separate bowl, mix vinegar, mustard, salt and pepper, whisking until salt is dissolved and ingredients are fully incorporated. Slowly add 1/3 cup oil, whisking constantly until blended and thickened. Pour over corn mixture. Stir well and season with additional salt and pepper, if desired.
From the Food Network. Add 1 avocado to the dip below to make an “Edamole” dip packed with protein!
Ingredients
12 ounces shelled, cooked, and cooled edamame, about 2 cups*
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso (optional)
1 teaspoon salt (to taste)
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
Directions
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
*To cook, bring sauce pan of salted water to a boil. Drop edamame, pods and all, into the water for 8-10 minutes. Drain and cool, then pop the beans out of their pods.
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro leaves
salt and freshly ground black pepper to taste
1 medium red onion, halved and thinly sliced OR 4 scallions, white and light green parts, finely chopped
Directions
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl. While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red onion or scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
Spicy Stir-Fried Tofu with Corn, Green Beans, and Cilantro
from the New York Times, Sept 5, 2011
Ingredients
One 14-ounce package firm tofu, sliced about 1/4 inch thick 1 tablespoon soy sauce 1 tablespoon Shao Hsing rice wine or dry sherry 2 teaspoons dark Asian sesame oil 1/4 to 1/2 teaspoon salt (to taste) 1/4 to 1/2 teaspoon ground pepper, preferably white pepper 1/4 teaspoon sugar 2 tablespoons peanut oil or canola oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 jalapeño, seeded and minced 1/2 pound green beans, trimmed and broken in half if very long Kernels from 2 ears of corn 2 tablespoons minced scallions 1 cup roughly chopped cilantro
Directions
1. Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients.
2. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan.
3. Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel.
4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds.
5. Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
from The Vegetarian Times, submitted by Sara Gragg
Ingredients
½ lb. collard greens, tough stems removed
3 medium carrots, grated (2 cups)
1 medium onion, grated (1 cup)
1 medium red bell pepper, diced (1 cup)
½ cup rice or cider vinegar
1/3 cup sugar
¼ cup canola oil
1 tsp. powdered mustard
1 tsp. celery seed
½ tsp. salt
¼ tsp. ground black pepper
Directions
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper. 2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tablespoon drained capers
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe tomatoes, halved or quartered, depending on size and shape
1 bell pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved (optional)
1/2 cup pitted and halved Niçoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese
Directions
Preheat the oven to 300°F.
In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, or reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt
Directions
Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
There are lots of variations on this--feel free to experiment! I sometimes add red pepper flakes or a spicy pepper, or extra garlic for more intense flavor.
Ingredients
2 cups water
1/4 cup distilled white vinegar
1 tbsp sea or kosher salt
1/2 tsp white sugar
pickling cucumbers--enough to pack a quart masion jar. It's up to you whether you want to leave them whole, cut them lengthwise into spears, or slice crosswise. You wil fit the most by slicing crosswise.
1/2 tsp black peppercorns
1/4 tsp allspice seeds
1/4 tsp mustard seeds
1/8 tsp celery seeds
2-4 medium cloves garlic, cut into long thin pieces
2 Dill flowerheads or 2-3 sprigs of dill weed.
Directions
In a small saucepan, bring water, vinegar, salt, and sugar to a boil. Remove from heat and allow to cool. Place pepper, allspice, mustard, celery seeds, and dill flowers in the bottom of a clean quart-size ball jar. Pack cucumbers in tightly. Drop garlic pieces into the jar around and between cucumbers. Carefully pour your brine over your cucumbers, being sure to cover them completely. Seal tightly. Turn the jar gently until seeds have distributed throughout the brine. Place in refrigerator for at least 24 hours.
After a long stretch of dismissing these, I finally made some homemade bread and butter pickles. Now I am addicted.
Ingredients
8 cups thinly sliced cucumbers, zucchini, summer squash, or a combination
1/2 medium onion, sliced
1/2 cup pickling salt (I used kosher)
3 cups white vinegar
1 1/2 cups granulated sugar
2 Tbsp mustard seeds
1 tsp dill seeds
1 tsp ground turmeric
Directions
In a glass bowl, combine the cucumbers/squash, onions, and salt. Mix well, then cover with cold water and let stand at room temperature for 2 hours. Transfer to a colander, rinse with cool water, and drain thoroughly. Sterilize your canning jars by running them in almost boiling water for several minutes. Boil a few cups of water in a small saucepan for the lids. In a large pot, combine the vinegar, sugar, mustard and dill seeds, and turmeric. Bring to a boil over medium-high heat, stirring to dissolve the sugar. IF YOU ARE MAKING REFRIGERATOR PICKLES: Let the solution cool. Pack your vegetables into your jars and pour the solution over them, covering completely. Screw on lids and let sit in your refrigerator at least 48 hrs before eating, IF YOU ARE CANNING YOUR PICKLES: While the solution is still hot, stir in the vegetables and return to boiling. Pack the vegetables into the hot jars to within 1/2″ at the top of the jar. Ladle hot pickling liquid into the jars to cover the vegetables, leaving 1/2″ headspace. Place jars in the canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove the canner lid and wait 5 minutes before removing the jars. Makes about 5 eight-ounce jars.
4 cups torn frisée, escarole, dandelion or other strong-tasting greens, washed and dried
2 tablespoons extra virgin olive oil
About 1/2 pound good slab bacon or pancetta, cut into
1/2-inch cubes
1 shallot, chopped, or 1 tablespoon chopped red onion
2 to 4 tablespoons top-quality sherry vinegar
1 tablespoon Dijon mustard
Salt
4 eggs
Black pepper.
Directions
Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)
1/2 jalapeño pepper, seeds and ribs removed, sliced
1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
1 tart apple, such as Granny Smith, cored and grated
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups water
2 Tbs butter
1 ½ cups chopped onion
1 tsp caraway seed
1 ½ tsp salt
1 stalk celery, chopped
1 medium-sized carrot, sliced
3-4 cups shredded cabbage
Freshly ground black pepper
1 tsp dill (plus extra for garnish)
1-2 Tbs. cider vinegar
1-2 Tbs. brown sugar or honey
1 cup tomato puree
Toppings: sour cream or yogurt, extra dill
Directions
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.
This recipe has been in my kitchen notebook so long I can’t remember where it came from. I think it was from a neighbor of the first farm I worked for in upstate New York. Adjust the recipe for the quantity of jars you would like to make. If you do not want to can them in boiling water, simply store them in the fridge after they cool. Let them sit a week before really diving in so the flavors meld.
Ingredients
fresh green beans
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5% acidity)
4 cups water
1 tsp. hot red pepper flakes (optional)
Directions
Wash and trim ends from beans and cut to 4-inch lengths. In each hot clean pint jar, and place 1 to 2 dill heads and 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to make them all fit, leaving 1/2-inch headspace. Adjust lids and process in a water bath for 10 minutes OR refrigerate.
If you are new to edamame, most would agree the most simple and delicious way to enjoy them is to boil and salt them.
Ingredients
2 teaspoon salt
edamame
Directions
Put 2 tsp of salt in a saucepan and bring to a boil. Drop your edamame in their pods into the water and simmer for 5-7 minutes. They are done when their texture is tender and buttery. Drain them and sprinkle generously with salt. Serve warm in the pod. To eat, pick up a pod and pop the beans into your mouth with your teeth, taking in some of the salt from the pods as you do so. Delicious!
To FREEZE your edamame to make snacks another time, drop the pods in boiling water for 1-2 minutes, then transfer immediately to cold water to cool. Drain and freeze in ziplock bags. You can use the frozen edamame later to make the boiled snack above.
From the Food Network. Add 1 avocado to the dip below to make an “Edamole” dip packed with protein!
Ingredients
12 ounces shelled, cooked, and cooled edamame, about 2 cups*
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso (optional)
1 teaspoon salt (to taste)
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
Directions
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
*To cook, bring sauce pan of salted water to a boil. Drop edamame, pods and all, into the water for 8-10 minutes. Drain and cool, then pop the beans out of their pods.
2 tablespoons chopped fresh basil or 1 teaspoon dried
1/2 teaspoon salt
Freshly ground pepper to taste
Directions
Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes. Drain and when cool enough to touch, pop the bean out fo the pods. Put the beans aside and compost the pods.
Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
1/4 cupbread crumbs or panko (Japanese bread crumbs)
2-4 tablespoons freshly grated Parmesan cheese
Directions
In a large soup pot, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over high heat, stirring, until the garlic is golden, about 2 minutes. Add the escarole in batches and cook. Add the tomatoes and oregano, season with salt and pepper and bring to a boil. Cook over low heat until the escarole is tender, 15 minutes; transfer to a bowl. Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Off the heat, stir in the Parmesan. Sprinkle the escarole with the Parmesan crumbs and serve.
4 cups torn frisée, escarole, dandelion or other strong-tasting greens, washed and dried
2 tablespoons extra virgin olive oil
About 1/2 pound good slab bacon or pancetta, cut into
1/2-inch cubes
1 shallot, chopped, or 1 tablespoon chopped red onion
2 to 4 tablespoons top-quality sherry vinegar
1 tablespoon Dijon mustard
Salt
4 eggs
Black pepper.
Directions
Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
There are lots of variations around for Escarole Pizza--this one is simple, flexible, and delicious! Note: you may not end up using your whole head of escarole depending on the head and crust size.
Ingredients
1 Prepared Pizza Shell
1 LRG. Head of Escarole
1 Tbs, Oregano
2 Tbs. Olive Oil
1-2 cloves of garlic, crushed or 1 minced garlic scape
1 Tbs. Italian Grated Cheese
1 tsp. Black Ground Pepper
Directions
Place a prepared pizza shell on a flat surface. Wash the escarole thoroughly. Chop the escarole and place it in a salad spinner to remove all water. Place the escarole in a large mixing bowl, add the oil, oregano, garlic, grated cheese and black pepper. Mix thoroughly and set aside. Brush surface of pizza shell with olive oil. Spread the escarole mixture on the shell and cover the entire surface, leave about 1/2in edge all around. Sprinkle oregano, grated cheese and black ground pepper over the top. Cover a pizza stone lightly with corn meal, place pizza on top, and place it in a pre-heated oven at 450 degrees. Leave the pizza to bake for 8 minutes. Remove from oven, rest, and place on a serving pan.
1 pound sweet Italian sausage, casings removed, meat crumbled
1 large fennel bulb, halved, cored and thinly sliced
5 1/2 cups chicken stock, preferably homemade (time to use that stock you just made!!)
1 small onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice (10 ounces)
Pinch of saffron threads (optional)
1/2 cup dry white wine
1/2 cup freshly grated Pecorino-Romano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley
Directions
In a large skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over high heat, breaking up the meat with a spoon, until browned, about 5 minutes. Add the fennel and cook, stirring occasionally, until softened and lightly browned, about 8 minutes longer. Cover and keep warm.
In a medium saucepan, bring the chicken stock to a simmer; keep warm.
In a large saucepan, heat the remaining 2 tablespoons of olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, for 1 minute stirring constantly to thoroughly coat it with the fat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the sausage and fennel along with the cheese, butter and parsley. Serve immediately.
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tablespoon drained capers
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe tomatoes, halved or quartered, depending on size and shape
1 bell pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved (optional)
1/2 cup pitted and halved Niçoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese
Directions
Preheat the oven to 300°F.
In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
from "24 boxes", a blog following the CSA season at Angelic Organics farm.
Ingredients
2-3 Zucchini or Summer Squash 1 Fennel bulb Lemon Juice Olive oil Salt pepper Feta cheese
Directions
The key to this salad is slicing the veggies very thin. This is best accomplished with a mandolin, a kitchen tool with a sharp blade embedded in a flat surface that you run the veggies along. Asian food stores sell them cheaply, but you can also find them at higher-end kitchen stores. Slice the zucchini, summer squash and fennel on the thinnest mandolin setting (or approximately 1/8"). For the dressing, combine equal parts lemon juice and olive oil; add salt and pepper to taste. Toss dressing with vegetables and refrigerate for at least one hour. Before serving, top with crumbled Greek-style feta cheese and freshly ground black pepper.
4 cups torn frisée, escarole, dandelion or other strong-tasting greens, washed and dried
2 tablespoons extra virgin olive oil
About 1/2 pound good slab bacon or pancetta, cut into
1/2-inch cubes
1 shallot, chopped, or 1 tablespoon chopped red onion
2 to 4 tablespoons top-quality sherry vinegar
1 tablespoon Dijon mustard
Salt
4 eggs
Black pepper.
Directions
Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
3 tablespoons extra-virgin olive oil 1 1/2 pints cherry tomatoes (I used grape tomatoes) 2 large garlic cloves, minced 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 2 large heads frisee (about one pound) 12 ounces farfalle (bow-tie pasta) 4 tablespoons unsalted butter, cut into 1/2-inch pieces 1/2 cup freshly grated Parmesan cheese
Directions
Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8
minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2
minutes longer. Add frisee in batches and cook until wilted, about 3
minutes total. Season tomato-frisee mixture with salt and pepper. Meanwhile, cook pasta in pot of boiling water until tender, but still firm to bite, stirring occasionally. Drain, reserving one cup liquid. Add cooked pasta to skillet with tomato-frisee mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.
I couldn’t resist including this recipe from last year that member Kristin Knutson provided. It remains one of my favorite soups—we’re having it for dinner tonight in fact!
Ingredients
2 packages fresh pasta (RP's Pasta Company Fresh Egg Campanelli is great)
2 tablespoons olive oil
1 pound Italian sausage
1 cup diced carrots
1 large onion, chopped
4 cloves garlic, smashed (or 4-6 garlic scapes)
4 large handfuls of fresh spinach
4 cups chicken stock
½ cup Parmigiano-Reggiano, crumbled
Salt & black pepper
Directions
Follow cooking instructions for RPs Pasta (or other fresh pasta) in a separate pan.
Put olive oil in large pot or deep skillet and brown Italian sausage over medium heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion, and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Season to taste with salt & pepper.
Add spinach to pan and stir for a minute or 2; until spinach begins to wilt.
Deglaze pan with chicken stock, scraping off all the brown bits from the bottom of the pan with a wooden spoon.
Add the cooked (and drained) fresh pasta to the soup. Stir until soup is steaming again.
Serve immediately, garnishing each serving with one tablespoon of Parmigiano-Reggiano.
Food and Wine, Sept 2008 Contributed by Kristin Knutson
Ingredients
3 T. extra-virgin olive oil
2 heads of broccoli (1¼ pounds total), stems peeled and heads halved lengthwise
½ cup water
3 cloves garlic, thinly sliced
Pinch crushed red pepper
Salt & freshly ground black pepper
2 T. freshly squeezed lemon juice
Directions
In a large, deep skillet, heat 2 tablespoons of olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom (about 8 minutes.) Add the water, cover, and cook until the broccoli is just tender ant the water has evaporated (about 7 minutes.) Add the remaining 1 tablespoon of olive oil to the skillet along with the garlic and the crushed red pepper. Cook until the garlic is golden brown (about 3 minutes.) Season the broccoli with salt and pepper, drizzle with the lemon juice, and serve.
Contributed by Nancy Sorensen ~ you may need to adjust the recipe if you don’t have enough broccoli. I made this for dinner tonight and loved it! I didn’t have any almonds, but used lots of avocado on top—yum!
Ingredients
3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
Ingredients
3 tablespoons olive oil
1 onion, peeled and diced
2 cloves garlic, peeled and minced
3-4 medium tomatoes, diced
1 medium eggplant, rinsed and diced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
2 peppers, seeded and diced
1 Medium zucchini, diced
1 Medium yellow summer squash, diced
1/2 cup chopped fresh basil leaves
Directions
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
2 tomatoes, diced or 14.5 oz canned diced tomatoes, drained
3 medium zucchini or summer squash, quartered and thinly sliced
1⁄2 t fennel seed, crushed
1⁄4 t salt and freshly ground black pepper or to taste
3 eggs
1⁄3 c milk
1 1⁄2 c grated swiss or gruyere cheese
3 T freshly grated parmesan cheese
1 T butter, optional
Directions
Preheat oven to 375F. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Add the fennel seed, salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese; repeat and top with the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tablespoon drained capers
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe tomatoes, halved or quartered, depending on size and shape
1 bell pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved (optional)
1/2 cup pitted and halved Niçoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese
Directions
Preheat the oven to 300°F.
In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
This recipe has been in my kitchen notebook so long I can’t remember where it came from. I think it was from a neighbor of the first farm I worked for in upstate New York. Adjust the recipe for the quantity of jars you would like to make. If you do not want to can them in boiling water, simply store them in the fridge after they cool. Let them sit a week before really diving in so the flavors meld.
Ingredients
fresh green beans
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5% acidity)
4 cups water
1 tsp. hot red pepper flakes (optional)
Directions
Wash and trim ends from beans and cut to 4-inch lengths. In each hot clean pint jar, and place 1 to 2 dill heads and 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to make them all fit, leaving 1/2-inch headspace. Adjust lids and process in a water bath for 10 minutes OR refrigerate.
From the Food Network. Add 1 avocado to the dip below to make an “Edamole” dip packed with protein!
Ingredients
12 ounces shelled, cooked, and cooled edamame, about 2 cups*
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso (optional)
1 teaspoon salt (to taste)
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
Directions
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
*To cook, bring sauce pan of salted water to a boil. Drop edamame, pods and all, into the water for 8-10 minutes. Drain and cool, then pop the beans out of their pods.
In a food processor, combine walnuts and garlic and grind. Add remaining ingredients (in 2 batches, if necessary) and puree until smooth. If the pesto is too thick, add a small amount of warm water. Toss over pasta, raosted veggies, add to soup, or use as a spread on toasted baguette.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
There are lots of variations around for Escarole Pizza--this one is simple, flexible, and delicious! Note: you may not end up using your whole head of escarole depending on the head and crust size.
Ingredients
1 Prepared Pizza Shell
1 LRG. Head of Escarole
1 Tbs, Oregano
2 Tbs. Olive Oil
1-2 cloves of garlic, crushed or 1 minced garlic scape
1 Tbs. Italian Grated Cheese
1 tsp. Black Ground Pepper
Directions
Place a prepared pizza shell on a flat surface. Wash the escarole thoroughly. Chop the escarole and place it in a salad spinner to remove all water. Place the escarole in a large mixing bowl, add the oil, oregano, garlic, grated cheese and black pepper. Mix thoroughly and set aside. Brush surface of pizza shell with olive oil. Spread the escarole mixture on the shell and cover the entire surface, leave about 1/2in edge all around. Sprinkle oregano, grated cheese and black ground pepper over the top. Cover a pizza stone lightly with corn meal, place pizza on top, and place it in a pre-heated oven at 450 degrees. Leave the pizza to bake for 8 minutes. Remove from oven, rest, and place on a serving pan.
3 tablespoons extra-virgin olive oil 1 1/2 pints cherry tomatoes (I used grape tomatoes) 2 large garlic cloves, minced 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 2 large heads frisee (about one pound) 12 ounces farfalle (bow-tie pasta) 4 tablespoons unsalted butter, cut into 1/2-inch pieces 1/2 cup freshly grated Parmesan cheese
Directions
Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8
minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2
minutes longer. Add frisee in batches and cook until wilted, about 3
minutes total. Season tomato-frisee mixture with salt and pepper. Meanwhile, cook pasta in pot of boiling water until tender, but still firm to bite, stirring occasionally. Drain, reserving one cup liquid. Add cooked pasta to skillet with tomato-frisee mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.
4 ounces ricotta salata, crumbled (about 1 cup) 1/2 bunch mint leaves, torn (about 1/3 cup) 1 clove garlic, minced Pinch kosher salt, more to taste 1 tablespoon freshly squeezed lemon juice 1 teaspoon balsamic vinegar 3 tablespoons extra virgin olive oil Freshly ground black pepper to taste
Directions
1. In a large bowl, toss together the radishes, peas, ricotta and mint. 2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste. 3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.
from The Complete Asian Cookbook (Solomon), passed along to me by Dan Neely. Summer vegetables would make a nice addition, such as eggplant or zucchini--add near the end of simmering the chicken.
Ingredients
1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
1 (14.5-ounce) can diced tomatoes or 3 medium tomatoes, diced.
1/4 cup chopped fresh cinnamon basil or cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro, thai basil, or cinnamon basil
Directions
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
I couldn’t resist including this recipe from last year that member Kristin Knutson provided. It remains one of my favorite soups—we’re having it for dinner tonight in fact!
Ingredients
2 packages fresh pasta (RP's Pasta Company Fresh Egg Campanelli is great)
2 tablespoons olive oil
1 pound Italian sausage
1 cup diced carrots
1 large onion, chopped
4 cloves garlic, smashed (or 4-6 garlic scapes)
4 large handfuls of fresh spinach
4 cups chicken stock
½ cup Parmigiano-Reggiano, crumbled
Salt & black pepper
Directions
Follow cooking instructions for RPs Pasta (or other fresh pasta) in a separate pan.
Put olive oil in large pot or deep skillet and brown Italian sausage over medium heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion, and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Season to taste with salt & pepper.
Add spinach to pan and stir for a minute or 2; until spinach begins to wilt.
Deglaze pan with chicken stock, scraping off all the brown bits from the bottom of the pan with a wooden spoon.
Add the cooked (and drained) fresh pasta to the soup. Stir until soup is steaming again.
Serve immediately, garnishing each serving with one tablespoon of Parmigiano-Reggiano.
By now you might be wondering what you will do with all your garlic scapes—here’s one answer! There are lots of variations on this, but below is one I like from the Might Appetite blog at the Washington Post.
Ingredients
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmesan
½ teaspoon salt
black pepper to taste
Directions
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmesan to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
3 cups packed fresh spinach leaves 1⁄2 cup parsley leaves 2/3 cup grated parmesan cheese 1⁄2 cup walnuts 6-8 chopped garlic scapes 2 Tbs. basil (optional) 1 cup extra virgin olive oil
Directions
Place all ingredients on a blender or food processor (in 1 or 2 batches depending on your set-up). Drizzle in the oil once the other ingredients are broken down. Process until smooth.
This recipe has been in my kitchen notebook so long I can’t remember where it came from. I think it was from a neighbor of the first farm I worked for in upstate New York. Adjust the recipe for the quantity of jars you would like to make. If you do not want to can them in boiling water, simply store them in the fridge after they cool. Let them sit a week before really diving in so the flavors meld.
Ingredients
fresh green beans
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5% acidity)
4 cups water
1 tsp. hot red pepper flakes (optional)
Directions
Wash and trim ends from beans and cut to 4-inch lengths. In each hot clean pint jar, and place 1 to 2 dill heads and 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to make them all fit, leaving 1/2-inch headspace. Adjust lids and process in a water bath for 10 minutes OR refrigerate.
Medium-grind sea or kosher salt • 1 lb. green beans, stemmed • 2 tbsp. olive oil • 1 tbsp. safflower, grapeseed or canola oil • Ground black pepper • 6 oz. small torpedo onions, halved and sliced, or sliced red onion (about 1 cup) • 2 tbsp. chopped Italian parsley
Directions
In a large pot, bring 1 quart water to a boil with 1 teaspoon salt. Prepare an ice bath. Add beans to boiling water, return to a boil and cook 3 minutes. With a strainer, remove beans to ice bath and cool completely. Drain and dry beans completely with paper towels. In a heavy-bottomed 12-inch sauté pan, heat oils over high heat until just smoking. Spread beans over the bottom of the pan in as much of a single layer as possible. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and cook without disturbing until beans are well browned, about 8 minutes. Turn beans with tongs, add sliced onion and parsley and cook, stirring every now and then, until beans are nicely browned and onions are caramelized.
2 lbs. green beans, stem ends trimmed 2 Tbs butter 2 medium onions, sliced as thinly as possible 1 cup chicken stock 1 1/2 Tbs sugar 1 Tb red wine vinegar Salt and pepper to taste
Directions
Cook beans in boiling salted water until crisp-tender. Drain; immerse in ice water. Drain again and them let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook until very wilted and deepened in color, about 15 minutes. Meanwhile, boil stock in a saucepan until reduced to 1/4 cup. Stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans, and heat through. Salt and pepper to taste.
Spicy Stir-Fried Tofu with Corn, Green Beans, and Cilantro
from the New York Times, Sept 5, 2011
Ingredients
One 14-ounce package firm tofu, sliced about 1/4 inch thick 1 tablespoon soy sauce 1 tablespoon Shao Hsing rice wine or dry sherry 2 teaspoons dark Asian sesame oil 1/4 to 1/2 teaspoon salt (to taste) 1/4 to 1/2 teaspoon ground pepper, preferably white pepper 1/4 teaspoon sugar 2 tablespoons peanut oil or canola oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 jalapeño, seeded and minced 1/2 pound green beans, trimmed and broken in half if very long Kernels from 2 ears of corn 2 tablespoons minced scallions 1 cup roughly chopped cilantro
Directions
1. Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients.
2. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan.
3. Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel.
4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds.
5. Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.
Here's my method, similar to dozens you'll find online!
Ingredients
1 Bunch of Kale, washed, destemmed, and broken apart 1-2 Tbs Olive Oil Kosher salt and fresh ground pepper
Directions
Pre-heat oven to 300 degrees. Toss Kale with olive oil on a bowl to coat throughly. Arrange in a single layer on a baking sheet (I line mine with parchment). You might need 2 baking sheets--you don't want to crowd the kale or it won't crisp. Bake for 20-25 minutes or until crisp. Season with salt, pepper, and/or other additons and serve. Other ideas for sprinkling: brown sugar, bullermilk powder, brewers yeast, parmesan cheese, a touch of chili or chipotle pepper powder.
1 bunch fresh Kale (or 1 pound chard, spinach, or other greens) 2 Tbs soy sauce 2 Tbs toasted sesame oil 1 Tb toasted sesame seeds 1 clove of garlic, minced 2 tsp honey 1 Tb apple cider vinegar Dash of black or ground red pepper
Directions
De-stem kale and chop leaves. Steam greens until they are just tender. Drain and place under cold running water to cool down. Squeeze to remove excess moisture. Place in a serving bowl. Mix remaining ingredients on another bowl; add to greens. Mix, chill, and serve.
1/2 Yellow Onion or 3 scallions, chopped 2 cloves of Garlic, chopped 1 Cup rice 1 Bunch of Kale, stem removed and coarsely chopped Butter or Olive Oil Grated Sharp Cheddar or Swiss Toasted sesame seeds to garnish
Directions
Heat a deep skillet and add butter or olive oil. Saute Garlic and Onion/scallion until soft. Add 1 Cup rice and 2 Cups Water to the skillet, cover, bring to a boil, and then turn down to simmer for 20 minutes (Adjust accordingly for brown rice, you'll want another 10 minutes of cook time for the kale) Add Chopped Kale on top of the rice, cover and cook for another 10 minutes, or until the water is absorbed. Turn off the burner, add grated cheese (we like sharp cheddar or swiss) to cover, and replace the cover until the cheese melts. Serve with sesame seeds to sprinkle on top.
3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
Directions
In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add only 1 lb. of potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the rest of the potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.
1-2 celeriac, about 1.5 cups once peeled & chopped
3 leeks, white & light green parts sliced
1 small potato, peeled & chopped
2 cloves garlic, peeled & chopped
1 medium onion, peeled & chopped
2 1/4 c chicken or vegetable broth
1/4 c heavy cream
salt & pepper
4 slices bacon, cut into 1/2-inch strips & cooked until crispy
Directions
In a large soup pot melt the butter over medium heat. Add the celeriac, leeks, potato, garlic & onion. Let cook for about 10 minutes, stirring occasionally, until beginning to soften. Add the broth & bring to a boil. Cover & reduce the heat to low. Let the soup simmer for 20 -25 minutes until the vegetables are tender. Use a blender or immersion blender to purée the soup until smooth. Stir in the cream. Salt & pepper to taste (we found it needed quite a bit). Ladle into bowls & top with bacon.
Heat a medium skillet over medium-high heat. Add the oil and heat. Add the snap peas and saute until crisp-tender, about 3 minutes. Add the lime juice and saute, stirring, until the lime juice is almost completely evaporated. Season, to taste, with salt and pepper. Remove from the heat and stir in the mint.
1/2 jalapeño pepper, seeds and ribs removed, sliced
1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
1 tart apple, such as Granny Smith, cored and grated
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
4 ounces ricotta salata, crumbled (about 1 cup) 1/2 bunch mint leaves, torn (about 1/3 cup) 1 clove garlic, minced Pinch kosher salt, more to taste 1 tablespoon freshly squeezed lemon juice 1 teaspoon balsamic vinegar 3 tablespoons extra virgin olive oil Freshly ground black pepper to taste
Directions
1. In a large bowl, toss together the radishes, peas, ricotta and mint. 2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste. 3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.
4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)
Grana Padano, Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish
Directions
1 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.
2 Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.
3 Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.
4 Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.
5 Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.
I couldn’t resist including this recipe from last year that member Kristin Knutson provided. It remains one of my favorite soups—we’re having it for dinner tonight in fact!
Ingredients
2 packages fresh pasta (RP's Pasta Company Fresh Egg Campanelli is great)
2 tablespoons olive oil
1 pound Italian sausage
1 cup diced carrots
1 large onion, chopped
4 cloves garlic, smashed (or 4-6 garlic scapes)
4 large handfuls of fresh spinach
4 cups chicken stock
½ cup Parmigiano-Reggiano, crumbled
Salt & black pepper
Directions
Follow cooking instructions for RPs Pasta (or other fresh pasta) in a separate pan.
Put olive oil in large pot or deep skillet and brown Italian sausage over medium heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion, and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Season to taste with salt & pepper.
Add spinach to pan and stir for a minute or 2; until spinach begins to wilt.
Deglaze pan with chicken stock, scraping off all the brown bits from the bottom of the pan with a wooden spoon.
Add the cooked (and drained) fresh pasta to the soup. Stir until soup is steaming again.
Serve immediately, garnishing each serving with one tablespoon of Parmigiano-Reggiano.
4 cups torn frisée, escarole, dandelion or other strong-tasting greens, washed and dried
2 tablespoons extra virgin olive oil
About 1/2 pound good slab bacon or pancetta, cut into
1/2-inch cubes
1 shallot, chopped, or 1 tablespoon chopped red onion
2 to 4 tablespoons top-quality sherry vinegar
1 tablespoon Dijon mustard
Salt
4 eggs
Black pepper.
Directions
Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups water
2 Tbs butter
1 ½ cups chopped onion
1 tsp caraway seed
1 ½ tsp salt
1 stalk celery, chopped
1 medium-sized carrot, sliced
3-4 cups shredded cabbage
Freshly ground black pepper
1 tsp dill (plus extra for garnish)
1-2 Tbs. cider vinegar
1-2 Tbs. brown sugar or honey
1 cup tomato puree
Toppings: sour cream or yogurt, extra dill
Directions
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.
3 tomatoes (about 1 lb.), cored, seeded and chopped
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
Directions
Preheat oven to 400°F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 minutes. Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool. In a large bowl, combine corn mixture, cilantro, beans and tomatoes. In a separate bowl, mix vinegar, mustard, salt and pepper, whisking until salt is dissolved and ingredients are fully incorporated. Slowly add 1/3 cup oil, whisking constantly until blended and thickened. Pour over corn mixture. Stir well and season with additional salt and pepper, if desired.
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
Ingredients
3 tablespoons olive oil
1 onion, peeled and diced
2 cloves garlic, peeled and minced
3-4 medium tomatoes, diced
1 medium eggplant, rinsed and diced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
2 peppers, seeded and diced
1 Medium zucchini, diced
1 Medium yellow summer squash, diced
1/2 cup chopped fresh basil leaves
Directions
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs. In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water. Place over high heat to bring to a boil, then reduce heat to medium. Cover and cook for 20 minutes. Turn off heat and allow to steep for an additional 30 minutes. While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil. Add remaining diced onion and sauté until translucent and soft, about 20 minutes; do not allow to take on any color. Add corn kernels and sauté until slightly translucent, about 5 minutes. Remove from heat and set aside. When the stock has finished steeping, strain it, discarding the cobs and onions. Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use. Return to medium heat and simmer until the corn is soft, about 2 minutes. Add heavy cream, reduce heat to low, and cook for 15 minutes. Remove half the soup and allow to cool until no longer steaming when stirred. Hot soup cannot be puréed in a blender, because the aeration makes the top blow off, and the hot soup spews all over. Working in batches, purée the soup in a blender until kernels are partly broken, or smooth, depending on your preference, then return to pot, reheating gently if necessary. Season with salt and a few grinds of black pepper. Divide among four bowls.
2 tomatoes, diced or 14.5 oz canned diced tomatoes, drained
3 medium zucchini or summer squash, quartered and thinly sliced
1⁄2 t fennel seed, crushed
1⁄4 t salt and freshly ground black pepper or to taste
3 eggs
1⁄3 c milk
1 1⁄2 c grated swiss or gruyere cheese
3 T freshly grated parmesan cheese
1 T butter, optional
Directions
Preheat oven to 375F. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Add the fennel seed, salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese; repeat and top with the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.
1 pound sweet Italian sausage, casings removed, meat crumbled
1 large fennel bulb, halved, cored and thinly sliced
5 1/2 cups chicken stock, preferably homemade (time to use that stock you just made!!)
1 small onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice (10 ounces)
Pinch of saffron threads (optional)
1/2 cup dry white wine
1/2 cup freshly grated Pecorino-Romano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley
Directions
In a large skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over high heat, breaking up the meat with a spoon, until browned, about 5 minutes. Add the fennel and cook, stirring occasionally, until softened and lightly browned, about 8 minutes longer. Cover and keep warm.
In a medium saucepan, bring the chicken stock to a simmer; keep warm.
In a large saucepan, heat the remaining 2 tablespoons of olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, for 1 minute stirring constantly to thoroughly coat it with the fat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the sausage and fennel along with the cheese, butter and parsley. Serve immediately.
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tablespoon drained capers
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe tomatoes, halved or quartered, depending on size and shape
1 bell pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved (optional)
1/2 cup pitted and halved Niçoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese
Directions
Preheat the oven to 300°F.
In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
This recipe comes to us from CSA member and pick-up volunteer Natalie. As usual, you can adjust the ingredients and just make a little.
Ingredients
20 medium sized summer squash or zucchini
6 large onions
1/2 c canning salt
2 c vinegar
1 c sugar
1 teaspoon mustard seed
2 teaspoons celery seed
Directions
Chop 20 medium-sized zucchini and 6 large onions (relatively fine). Sprinkle with ½ cup canning salt and cover with water. Refrigerate overnight, then rinse with water and drain. Prepare 2 cups vinegar, 1 cup sugar, 1 teaspoon mustard seed, and 2 teaspoons celery seed, and bring to a boil. Add chopped zucchini and onion and simmer for 10 minutes. Fill jars, leaving ¼-inch headspace. Process in a boiling water canner for 10 minutes.
From the Food Network. Add 1 avocado to the dip below to make an “Edamole” dip packed with protein!
Ingredients
12 ounces shelled, cooked, and cooled edamame, about 2 cups*
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso (optional)
1 teaspoon salt (to taste)
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
Directions
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
*To cook, bring sauce pan of salted water to a boil. Drop edamame, pods and all, into the water for 8-10 minutes. Drain and cool, then pop the beans out of their pods.
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro leaves
salt and freshly ground black pepper to taste
1 medium red onion, halved and thinly sliced OR 4 scallions, white and light green parts, finely chopped
Directions
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl. While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red onion or scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.
from The Vegetarian Times, submitted by Sara Gragg
Ingredients
½ lb. collard greens, tough stems removed
3 medium carrots, grated (2 cups)
1 medium onion, grated (1 cup)
1 medium red bell pepper, diced (1 cup)
½ cup rice or cider vinegar
1/3 cup sugar
¼ cup canola oil
1 tsp. powdered mustard
1 tsp. celery seed
½ tsp. salt
¼ tsp. ground black pepper
Directions
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper. 2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.
from The Complete Asian Cookbook (Solomon), passed along to me by Dan Neely. Summer vegetables would make a nice addition, such as eggplant or zucchini--add near the end of simmering the chicken.
Ingredients
1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
1 (14.5-ounce) can diced tomatoes or 3 medium tomatoes, diced.
1/4 cup chopped fresh cinnamon basil or cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro, thai basil, or cinnamon basil
Directions
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
1 bunch Italian Red Torpedo onions Up to 1/4 cup olive oil 1 tablespoon balsamic vinegar Sea salt and freshly ground black pepper, to taste
Directions
Cut the green tops from onions and discard. Remove the outer skin if it's dry or damaged. Trim the stem end, but don't remove it entirely or the onion will fall apart. If your torpedo onions are large, cut them in half lengthwise. Mix together the olive oil, vinegar, and a sprinkling of salt and freshly ground pepper. Place the onions on a tray or platter and brush liberally with this mixture. Grill over a low, slow heat so that the onions have a chance to caramelize. Brush with the oil and vinegar mixture once or twice during the grilling process. It will take about 30 minutes to completely cook the onions. Serve warm
Medium-grind sea or kosher salt • 1 lb. green beans, stemmed • 2 tbsp. olive oil • 1 tbsp. safflower, grapeseed or canola oil • Ground black pepper • 6 oz. small torpedo onions, halved and sliced, or sliced red onion (about 1 cup) • 2 tbsp. chopped Italian parsley
Directions
In a large pot, bring 1 quart water to a boil with 1 teaspoon salt. Prepare an ice bath. Add beans to boiling water, return to a boil and cook 3 minutes. With a strainer, remove beans to ice bath and cool completely. Drain and dry beans completely with paper towels. In a heavy-bottomed 12-inch sauté pan, heat oils over high heat until just smoking. Spread beans over the bottom of the pan in as much of a single layer as possible. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and cook without disturbing until beans are well browned, about 8 minutes. Turn beans with tongs, add sliced onion and parsley and cook, stirring every now and then, until beans are nicely browned and onions are caramelized.
2 lbs. green beans, stem ends trimmed 2 Tbs butter 2 medium onions, sliced as thinly as possible 1 cup chicken stock 1 1/2 Tbs sugar 1 Tb red wine vinegar Salt and pepper to taste
Directions
Cook beans in boiling salted water until crisp-tender. Drain; immerse in ice water. Drain again and them let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook until very wilted and deepened in color, about 15 minutes. Meanwhile, boil stock in a saucepan until reduced to 1/4 cup. Stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans, and heat through. Salt and pepper to taste.
2 large or 3 medium delicata squashes, cut lengthwise, seeds removed and sliced into 1/2" thick slices
1 large red onion, sliced into 1/4" slices
1 tablespoon balsamic vinegar
1 teaspoon dried thyme (or 1 tablespoon fresh)
2-3 tablespoons olive oil
1 teaspoon sea salt
a few grinds of pepper
Directions
Preheat oven to 400°F. Combine all ingredients and toss to coat squash and onion slices. Arrange on a large baking sheet in a single layer. Stir every 15-20 minutes. Remove from oven and serve when squash is tender and onions are caramelized, approximately 45-55 minutes baking time.
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oil
Directions
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
2 Medium Summer squash or Zucchini, ends removed and sliced lengthwise on a mandolin or with a knife. Cut your slices down the middle to make the “noodles”
3-4 Tbs butter
Fresh herbs, chopped: use sage, chives, parsley, thyme, oregano. Etc. About 3 Tbs total
4-5 Tbs chicken stock
Parmesan cheese to garnish
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!
1 pound sweet Italian sausage, casings removed, meat crumbled
1 large fennel bulb, halved, cored and thinly sliced
5 1/2 cups chicken stock, preferably homemade (time to use that stock you just made!!)
1 small onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice (10 ounces)
Pinch of saffron threads (optional)
1/2 cup dry white wine
1/2 cup freshly grated Pecorino-Romano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley
Directions
In a large skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over high heat, breaking up the meat with a spoon, until browned, about 5 minutes. Add the fennel and cook, stirring occasionally, until softened and lightly browned, about 8 minutes longer. Cover and keep warm.
In a medium saucepan, bring the chicken stock to a simmer; keep warm.
In a large saucepan, heat the remaining 2 tablespoons of olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, for 1 minute stirring constantly to thoroughly coat it with the fat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the sausage and fennel along with the cheese, butter and parsley. Serve immediately.
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
2 Medium Summer squash or Zucchini, ends removed and sliced lengthwise on a mandolin or with a knife. Cut your slices down the middle to make the “noodles”
3-4 Tbs butter
Fresh herbs, chopped: use sage, chives, parsley, thyme, oregano. Etc. About 3 Tbs total
4-5 Tbs chicken stock
Parmesan cheese to garnish
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!
From the Food Network. Add 1 avocado to the dip below to make an “Edamole” dip packed with protein!
Ingredients
12 ounces shelled, cooked, and cooled edamame, about 2 cups*
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso (optional)
1 teaspoon salt (to taste)
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
Directions
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
*To cook, bring sauce pan of salted water to a boil. Drop edamame, pods and all, into the water for 8-10 minutes. Drain and cool, then pop the beans out of their pods.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
3 cups packed fresh spinach leaves 1⁄2 cup parsley leaves 2/3 cup grated parmesan cheese 1⁄2 cup walnuts 6-8 chopped garlic scapes 2 Tbs. basil (optional) 1 cup extra virgin olive oil
Directions
Place all ingredients on a blender or food processor (in 1 or 2 batches depending on your set-up). Drizzle in the oil once the other ingredients are broken down. Process until smooth.
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, or reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt
Directions
Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
Arrange sugar snap peas and snow peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Whisk together soy sauce and next 5 ingredients in a large bowl. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant. Add hot sesame seeds to soy sauce mixture, stirring until blended. Add sugar snap peas, snow peas, and thawed English peas, tossing gently to coat. Serve immediately.
1. Bring chicken stock to a boil in a medium saucepan over medium-high heat. Add potatoes to stock, reduce heat to medium-low, and cook until tender, about 10 minutes. 2. Add scallions; cook for 5 minutes. Add peas, increase heat to medium, and cook until just tender (to keep fresh pea taste), about 5 minutes. 3. Purée pea mixture in a blender or food processor. Press through a strainer using a spoon. Return briefly to heat. Season with salt, pepper, and chives.
This method applies to your sugar snap, snow, and shelled peas
Ingredients
Directions
If using shelling peas, remove all peas from their shells. If you are using sugar snap or snow peas, snap the stem off and carry the "vein" with it. Bring a stock pot of water to a boil and slow to a simmer. Drop your rinsed peas into the water and let simmer for 2 minutes. Strain out and transfer immediately to ice cold water to stop the cooking. Strain out of the cold water and lay out on a towel to dry before packing into resealable bags. Pack loosely so that you can grab just a handful out of the freezer as needed. You'll be so glad you froze some come winter!
Arrange sugar snap peas and snow peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Whisk together soy sauce and next 5 ingredients in a large bowl. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant. Add hot sesame seeds to soy sauce mixture, stirring until blended. Add sugar snap peas, snow peas, and thawed English peas, tossing gently to coat. Serve immediately.
This method applies to your sugar snap, snow, and shelled peas
Ingredients
Directions
If using shelling peas, remove all peas from their shells. If you are using sugar snap or snow peas, snap the stem off and carry the "vein" with it. Bring a stock pot of water to a boil and slow to a simmer. Drop your rinsed peas into the water and let simmer for 2 minutes. Strain out and transfer immediately to ice cold water to stop the cooking. Strain out of the cold water and lay out on a towel to dry before packing into resealable bags. Pack loosely so that you can grab just a handful out of the freezer as needed. You'll be so glad you froze some come winter!
Heat a medium skillet over medium-high heat. Add the oil and heat. Add the snap peas and saute until crisp-tender, about 3 minutes. Add the lime juice and saute, stirring, until the lime juice is almost completely evaporated. Season, to taste, with salt and pepper. Remove from the heat and stir in the mint.
Arrange sugar snap peas and snow peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Whisk together soy sauce and next 5 ingredients in a large bowl. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant. Add hot sesame seeds to soy sauce mixture, stirring until blended. Add sugar snap peas, snow peas, and thawed English peas, tossing gently to coat. Serve immediately.
4 ounces ricotta salata, crumbled (about 1 cup) 1/2 bunch mint leaves, torn (about 1/3 cup) 1 clove garlic, minced Pinch kosher salt, more to taste 1 tablespoon freshly squeezed lemon juice 1 teaspoon balsamic vinegar 3 tablespoons extra virgin olive oil Freshly ground black pepper to taste
Directions
1. In a large bowl, toss together the radishes, peas, ricotta and mint. 2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste. 3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.
This method applies to your sugar snap, snow, and shelled peas
Ingredients
Directions
If using shelling peas, remove all peas from their shells. If you are using sugar snap or snow peas, snap the stem off and carry the "vein" with it. Bring a stock pot of water to a boil and slow to a simmer. Drop your rinsed peas into the water and let simmer for 2 minutes. Strain out and transfer immediately to ice cold water to stop the cooking. Strain out of the cold water and lay out on a towel to dry before packing into resealable bags. Pack loosely so that you can grab just a handful out of the freezer as needed. You'll be so glad you froze some come winter!
1/2 jalapeño pepper, seeds and ribs removed, sliced
1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
1 tart apple, such as Granny Smith, cored and grated
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tablespoon drained capers
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe tomatoes, halved or quartered, depending on size and shape
1 bell pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved (optional)
1/2 cup pitted and halved Niçoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese
Directions
Preheat the oven to 300°F.
In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
from The Vegetarian Times, submitted by Sara Gragg
Ingredients
½ lb. collard greens, tough stems removed
3 medium carrots, grated (2 cups)
1 medium onion, grated (1 cup)
1 medium red bell pepper, diced (1 cup)
½ cup rice or cider vinegar
1/3 cup sugar
¼ cup canola oil
1 tsp. powdered mustard
1 tsp. celery seed
½ tsp. salt
¼ tsp. ground black pepper
Directions
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper. 2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.
1. Bring chicken stock to a boil in a medium saucepan over medium-high heat. Add potatoes to stock, reduce heat to medium-low, and cook until tender, about 10 minutes. 2. Add scallions; cook for 5 minutes. Add peas, increase heat to medium, and cook until just tender (to keep fresh pea taste), about 5 minutes. 3. Purée pea mixture in a blender or food processor. Press through a strainer using a spoon. Return briefly to heat. Season with salt, pepper, and chives.
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups water
2 Tbs butter
1 ½ cups chopped onion
1 tsp caraway seed
1 ½ tsp salt
1 stalk celery, chopped
1 medium-sized carrot, sliced
3-4 cups shredded cabbage
Freshly ground black pepper
1 tsp dill (plus extra for garnish)
1-2 Tbs. cider vinegar
1-2 Tbs. brown sugar or honey
1 cup tomato puree
Toppings: sour cream or yogurt, extra dill
Directions
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.
Fill a three-quart saucepan half full with cold water. Wash the potatoes. One at a time peel a potato, and if it's round and fat rather than long and thin, cut it in half lengthwise. Cut the potato into slices 1/4 inch thick, and drop the slices into the pan of water, to prevent discoloration while you prepare the rest. Drain out the water, then add clean cold water to cover, and the salt. Bring to the simmer, and simmer about 10 minutes, or until the potatoes are just tender -- keep testing by eating a slice to be sure. Crunchily undercooked potatoes are dreadful, and overcooked potato slices will disintegrate. Drain out the cooking water (you may wish to use it for soup). At once cover the pan and set aside to allow the slices to firm up. Then uncover the potatoes and season them while still warm. Turn the warm potatoes into a roomy bowl and toss gently with the shallots or scallions, stock or cooking water, vinegar, and parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, toss with the optional oil, and the potatoes are ready for serving. The potatoes will keep a day or two covered and under refrigeration. If they are made with oil, let sit for 1/2 hour at room temperature before serving.
Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking. Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add root vegetables and mushrooms. Simmer until vegetables are tender, about 7 minutes. Drain into a colander over a bowl, reserving both broth and vegetables.
Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. Can be made 2 days ahead. Cover with foil; chill.
Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.
Biscuits
Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry.
Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes. Cool 15 minutes.
3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
Directions
In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add only 1 lb. of potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the rest of the potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oil
Directions
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.
1-2 celeriac, about 1.5 cups once peeled & chopped
3 leeks, white & light green parts sliced
1 small potato, peeled & chopped
2 cloves garlic, peeled & chopped
1 medium onion, peeled & chopped
2 1/4 c chicken or vegetable broth
1/4 c heavy cream
salt & pepper
4 slices bacon, cut into 1/2-inch strips & cooked until crispy
Directions
In a large soup pot melt the butter over medium heat. Add the celeriac, leeks, potato, garlic & onion. Let cook for about 10 minutes, stirring occasionally, until beginning to soften. Add the broth & bring to a boil. Cover & reduce the heat to low. Let the soup simmer for 20 -25 minutes until the vegetables are tender. Use a blender or immersion blender to purée the soup until smooth. Stir in the cream. Salt & pepper to taste (we found it needed quite a bit). Ladle into bowls & top with bacon.
1/2 jalapeño pepper, seeds and ribs removed, sliced
1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
1 tart apple, such as Granny Smith, cored and grated
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
4 ounces ricotta salata, crumbled (about 1 cup) 1/2 bunch mint leaves, torn (about 1/3 cup) 1 clove garlic, minced Pinch kosher salt, more to taste 1 tablespoon freshly squeezed lemon juice 1 teaspoon balsamic vinegar 3 tablespoons extra virgin olive oil Freshly ground black pepper to taste
Directions
1. In a large bowl, toss together the radishes, peas, ricotta and mint. 2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste. 3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.
from Asparagus to Zucchini, Madison Area CSA Coalition
Ingredients
1-2 Rutabaga 1 tablespoon olive oil 1 – 2 tablespoons good balsamic vinegar Salt
Directions
Heat oven to 450 degrees. Cut ends off rutabagas and peel them. Use a heavy, sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3-4 wedges. Place wedges in large baking pan and toss with olive oil to coat them well. Spread them out into a single layer and try to keep them from touching one another. Roast in hot oven 20 minutes. Use tongs to turn each wedge over. Roast another 15-20 minutes. Remove from oven and toss with balsamic vinegar and salt to taste. Serve hot.
1/2 cup unsalted butter, divided 6 medium-sized shallots, peeled, trimmed and cut in half OR 1 large onion, chopped 1 1/2 teaspoons fresh thyme leaves 2 teaspoons sugar 2 large carrots, peeled and cut into 1/2-inch square pieces 1 turnip or rutabaga, peeled and cut into 1/2-inch square pieces 1 celery root, peeled and cut into 1/2-inch square pieces 1 1/4 cups chopped ham (preferably country ham) 1/3 cup flour 2 1/2 cups whole milk (can also use 2 percent or skim) 2/3 cup grated Parmesan cheese 1/3 cup chopped Italian parsley 1 egg, beaten 1 sheet frozen puff pastry, thawed
Directions
Preheat oven to 400 degrees. Melt 4 tablespoons butter in a large skillet over medium-low heat. Add shallots/onions, cover and cook, stirring occasionally, for 15 to 20 minutes or until tender. Increase heat to medium, stir in thyme and sugar and continue cooking, stirring, for 5 to 6 minutes or until caramelized. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside. While the shallots/onions are cooking, steam the carrots, turnip and celery root for 8 to 10 minutes or until tender when pierced with a fork. Add to the pie dish along with the chopped ham and stir together. Melt the remaining 4 tablespoons butter in a medium saucepan over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly, and cook for 3 or 4 minutes or until thickened. Stir in Parmesan cheese and parsley. Season to taste with salt and pepper. Pour into the pie dish and stir well. Brush the edges of the pie dish with beaten egg. Cover with the pastry, trimming excess (use the trimmings to decorate the top if desired). Push down on the edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center for steam to escape. Place on a cookie sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Serves 6. Make ahead: pot pie can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
2 Medium Summer squash or Zucchini, ends removed and sliced lengthwise on a mandolin or with a knife. Cut your slices down the middle to make the “noodles”
3-4 Tbs butter
Fresh herbs, chopped: use sage, chives, parsley, thyme, oregano. Etc. About 3 Tbs total
4-5 Tbs chicken stock
Parmesan cheese to garnish
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!
1. Bring chicken stock to a boil in a medium saucepan over medium-high heat. Add potatoes to stock, reduce heat to medium-low, and cook until tender, about 10 minutes. 2. Add scallions; cook for 5 minutes. Add peas, increase heat to medium, and cook until just tender (to keep fresh pea taste), about 5 minutes. 3. Purée pea mixture in a blender or food processor. Press through a strainer using a spoon. Return briefly to heat. Season with salt, pepper, and chives.
1/2 jalapeño pepper, seeds and ribs removed, sliced
1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
1 tart apple, such as Granny Smith, cored and grated
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro leaves
salt and freshly ground black pepper to taste
1 medium red onion, halved and thinly sliced OR 4 scallions, white and light green parts, finely chopped
Directions
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl. While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red onion or scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.
from "East meets West with Ming Tsai", the Food Network
Ingredients
2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup ginger dipping sauce, recipe below
Directions
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth. On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
Ginger Dipping Sauce:
1/4 cup thin soy sauce
1/4 cup rice vinegar (Ming uses Chinese chinkiang vinegar)
4 cups torn frisée, escarole, dandelion or other strong-tasting greens, washed and dried
2 tablespoons extra virgin olive oil
About 1/2 pound good slab bacon or pancetta, cut into
1/2-inch cubes
1 shallot, chopped, or 1 tablespoon chopped red onion
2 to 4 tablespoons top-quality sherry vinegar
1 tablespoon Dijon mustard
Salt
4 eggs
Black pepper.
Directions
Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)
I couldn’t resist including this recipe from last year that member Kristin Knutson provided. It remains one of my favorite soups—we’re having it for dinner tonight in fact!
Ingredients
2 packages fresh pasta (RP's Pasta Company Fresh Egg Campanelli is great)
2 tablespoons olive oil
1 pound Italian sausage
1 cup diced carrots
1 large onion, chopped
4 cloves garlic, smashed (or 4-6 garlic scapes)
4 large handfuls of fresh spinach
4 cups chicken stock
½ cup Parmigiano-Reggiano, crumbled
Salt & black pepper
Directions
Follow cooking instructions for RPs Pasta (or other fresh pasta) in a separate pan.
Put olive oil in large pot or deep skillet and brown Italian sausage over medium heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion, and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Season to taste with salt & pepper.
Add spinach to pan and stir for a minute or 2; until spinach begins to wilt.
Deglaze pan with chicken stock, scraping off all the brown bits from the bottom of the pan with a wooden spoon.
Add the cooked (and drained) fresh pasta to the soup. Stir until soup is steaming again.
Serve immediately, garnishing each serving with one tablespoon of Parmigiano-Reggiano.
In a food processor, combine walnuts and garlic and grind. Add remaining ingredients (in 2 batches, if necessary) and puree until smooth. If the pesto is too thick, add a small amount of warm water. Toss over pasta, raosted veggies, add to soup, or use as a spread on toasted baguette.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
3 cups packed fresh spinach leaves 1⁄2 cup parsley leaves 2/3 cup grated parmesan cheese 1⁄2 cup walnuts 6-8 chopped garlic scapes 2 Tbs. basil (optional) 1 cup extra virgin olive oil
Directions
Place all ingredients on a blender or food processor (in 1 or 2 batches depending on your set-up). Drizzle in the oil once the other ingredients are broken down. Process until smooth.
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oil
Directions
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.
From Health, Sept 2008. This is a favorite recipe from a past newsletter, a great twist to keep the summer squash exciting. They are easy and very tasty!
Ingredients
1 med-large zucchini or summer squash
1 egg white
1/4 cup milk
1/2 cup shredded Parmesan cheese
1/2 cup seasoned breadcrumbs
Canola oil
Directions
Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with oil, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown, turning once.
From Vegetarian Cooking for Everyone by Deborah Madison
Ingredients
1 ½ pounds zucchini or summer squash, coarsely chopped
Salt and pepper
3 tablespoons olive oil
6 eggs
1 large garlic clove, crushed or minced
3 tablespoons copped basil leaves
1/3 cup grated parmesan
Directions
Toss the zucchini with 1 tsp salt and set aside in a colander for 20 minutes. Rinse briefly, then squeeze dry. Warm half the olive oil in a wide skillet over medium-high heat. Add zucchini and cook until it’s dry and fleck with gold in a few places, about 6 minutes. Transfer zucchini to a bowl and wipe out the pan. Preheat the broiler. Beat the eggs with a few pinches of salt and pepper, then stir in the garlic, zucchini, basil, and cheese. Add the remaining oil to the pan and when it’s hot add the eggs. Lower the heat and cook for a minute or 2, then give the pan a few jerks to make sure the eggs are loose on the bottom. If they’re sticking, loosen them with the thin rubber spatula. Cook over medium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the frittata 4-6 inches under the broiler to finish cooking the top.
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
Ingredients
3 tablespoons olive oil
1 onion, peeled and diced
2 cloves garlic, peeled and minced
3-4 medium tomatoes, diced
1 medium eggplant, rinsed and diced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
2 peppers, seeded and diced
1 Medium zucchini, diced
1 Medium yellow summer squash, diced
1/2 cup chopped fresh basil leaves
Directions
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
2 tomatoes, diced or 14.5 oz canned diced tomatoes, drained
3 medium zucchini or summer squash, quartered and thinly sliced
1⁄2 t fennel seed, crushed
1⁄4 t salt and freshly ground black pepper or to taste
3 eggs
1⁄3 c milk
1 1⁄2 c grated swiss or gruyere cheese
3 T freshly grated parmesan cheese
1 T butter, optional
Directions
Preheat oven to 375F. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Add the fennel seed, salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese; repeat and top with the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
2 Medium Summer squash or Zucchini, ends removed and sliced lengthwise on a mandolin or with a knife. Cut your slices down the middle to make the “noodles”
3-4 Tbs butter
Fresh herbs, chopped: use sage, chives, parsley, thyme, oregano. Etc. About 3 Tbs total
4-5 Tbs chicken stock
Parmesan cheese to garnish
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!
This recipe comes to us from CSA member and pick-up volunteer Natalie. As usual, you can adjust the ingredients and just make a little.
Ingredients
20 medium sized summer squash or zucchini
6 large onions
1/2 c canning salt
2 c vinegar
1 c sugar
1 teaspoon mustard seed
2 teaspoons celery seed
Directions
Chop 20 medium-sized zucchini and 6 large onions (relatively fine). Sprinkle with ½ cup canning salt and cover with water. Refrigerate overnight, then rinse with water and drain. Prepare 2 cups vinegar, 1 cup sugar, 1 teaspoon mustard seed, and 2 teaspoons celery seed, and bring to a boil. Add chopped zucchini and onion and simmer for 10 minutes. Fill jars, leaving ¼-inch headspace. Process in a boiling water canner for 10 minutes.
1-1/2 lb. mixed summer squash, cut into 1-inch chunks 2 Tbs. extra-virgin olive oil Kosher salt and black pepper 1 lb. Italian or Polish sausage links (chicken or pork) 1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped 1/3 cup pitted Kalamata olives, halved 1 Tbs. capers, rinsed Squeeze of fresh lemon juice
Directions
Prepare a medium-hot grill fire. Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper. Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.
4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)
Grana Padano, Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish
Directions
1 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.
2 Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.
3 Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.
4 Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.
5 Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.
from "24 boxes", a blog following the CSA season at Angelic Organics farm.
Ingredients
2-3 Zucchini or Summer Squash 1 Fennel bulb Lemon Juice Olive oil Salt pepper Feta cheese
Directions
The key to this salad is slicing the veggies very thin. This is best accomplished with a mandolin, a kitchen tool with a sharp blade embedded in a flat surface that you run the veggies along. Asian food stores sell them cheaply, but you can also find them at higher-end kitchen stores. Slice the zucchini, summer squash and fennel on the thinnest mandolin setting (or approximately 1/8"). For the dressing, combine equal parts lemon juice and olive oil; add salt and pepper to taste. Toss dressing with vegetables and refrigerate for at least one hour. Before serving, top with crumbled Greek-style feta cheese and freshly ground black pepper.
3 tomatoes (about 1 lb.), cored, seeded and chopped
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
Directions
Preheat oven to 400°F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 minutes. Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool. In a large bowl, combine corn mixture, cilantro, beans and tomatoes. In a separate bowl, mix vinegar, mustard, salt and pepper, whisking until salt is dissolved and ingredients are fully incorporated. Slowly add 1/3 cup oil, whisking constantly until blended and thickened. Pour over corn mixture. Stir well and season with additional salt and pepper, if desired.
Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs. In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water. Place over high heat to bring to a boil, then reduce heat to medium. Cover and cook for 20 minutes. Turn off heat and allow to steep for an additional 30 minutes. While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil. Add remaining diced onion and sauté until translucent and soft, about 20 minutes; do not allow to take on any color. Add corn kernels and sauté until slightly translucent, about 5 minutes. Remove from heat and set aside. When the stock has finished steeping, strain it, discarding the cobs and onions. Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use. Return to medium heat and simmer until the corn is soft, about 2 minutes. Add heavy cream, reduce heat to low, and cook for 15 minutes. Remove half the soup and allow to cool until no longer steaming when stirred. Hot soup cannot be puréed in a blender, because the aeration makes the top blow off, and the hot soup spews all over. Working in batches, purée the soup in a blender until kernels are partly broken, or smooth, depending on your preference, then return to pot, reheating gently if necessary. Season with salt and a few grinds of black pepper. Divide among four bowls.
Spicy Stir-Fried Tofu with Corn, Green Beans, and Cilantro
from the New York Times, Sept 5, 2011
Ingredients
One 14-ounce package firm tofu, sliced about 1/4 inch thick 1 tablespoon soy sauce 1 tablespoon Shao Hsing rice wine or dry sherry 2 teaspoons dark Asian sesame oil 1/4 to 1/2 teaspoon salt (to taste) 1/4 to 1/2 teaspoon ground pepper, preferably white pepper 1/4 teaspoon sugar 2 tablespoons peanut oil or canola oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 jalapeño, seeded and minced 1/2 pound green beans, trimmed and broken in half if very long Kernels from 2 ears of corn 2 tablespoons minced scallions 1 cup roughly chopped cilantro
Directions
1. Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients.
2. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan.
3. Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel.
4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds.
5. Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.
2 tablespoons chopped fresh basil or 1 teaspoon dried
1/2 teaspoon salt
Freshly ground pepper to taste
Directions
Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes. Drain and when cool enough to touch, pop the bean out fo the pods. Put the beans aside and compost the pods.
Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro leaves
salt and freshly ground black pepper to taste
1 medium red onion, halved and thinly sliced OR 4 scallions, white and light green parts, finely chopped
Directions
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl. While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red onion or scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.
Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking. Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add root vegetables and mushrooms. Simmer until vegetables are tender, about 7 minutes. Drain into a colander over a bowl, reserving both broth and vegetables.
Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. Can be made 2 days ahead. Cover with foil; chill.
Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.
Biscuits
Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry.
Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes. Cool 15 minutes.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
2 Medium Summer squash or Zucchini, ends removed and sliced lengthwise on a mandolin or with a knife. Cut your slices down the middle to make the “noodles”
3-4 Tbs butter
Fresh herbs, chopped: use sage, chives, parsley, thyme, oregano. Etc. About 3 Tbs total
4-5 Tbs chicken stock
Parmesan cheese to garnish
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!
1/4 cupbread crumbs or panko (Japanese bread crumbs)
2-4 tablespoons freshly grated Parmesan cheese
Directions
In a large soup pot, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over high heat, stirring, until the garlic is golden, about 2 minutes. Add the escarole in batches and cook. Add the tomatoes and oregano, season with salt and pepper and bring to a boil. Cook over low heat until the escarole is tender, 15 minutes; transfer to a bowl. Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Off the heat, stir in the Parmesan. Sprinkle the escarole with the Parmesan crumbs and serve.
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups water
2 Tbs butter
1 ½ cups chopped onion
1 tsp caraway seed
1 ½ tsp salt
1 stalk celery, chopped
1 medium-sized carrot, sliced
3-4 cups shredded cabbage
Freshly ground black pepper
1 tsp dill (plus extra for garnish)
1-2 Tbs. cider vinegar
1-2 Tbs. brown sugar or honey
1 cup tomato puree
Toppings: sour cream or yogurt, extra dill
Directions
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.
3 tomatoes (about 1 lb.), cored, seeded and chopped
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
Directions
Preheat oven to 400°F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 minutes. Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool. In a large bowl, combine corn mixture, cilantro, beans and tomatoes. In a separate bowl, mix vinegar, mustard, salt and pepper, whisking until salt is dissolved and ingredients are fully incorporated. Slowly add 1/3 cup oil, whisking constantly until blended and thickened. Pour over corn mixture. Stir well and season with additional salt and pepper, if desired.
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
Ingredients
3 tablespoons olive oil
1 onion, peeled and diced
2 cloves garlic, peeled and minced
3-4 medium tomatoes, diced
1 medium eggplant, rinsed and diced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
2 peppers, seeded and diced
1 Medium zucchini, diced
1 Medium yellow summer squash, diced
1/2 cup chopped fresh basil leaves
Directions
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
2 tomatoes, diced or 14.5 oz canned diced tomatoes, drained
3 medium zucchini or summer squash, quartered and thinly sliced
1⁄2 t fennel seed, crushed
1⁄4 t salt and freshly ground black pepper or to taste
3 eggs
1⁄3 c milk
1 1⁄2 c grated swiss or gruyere cheese
3 T freshly grated parmesan cheese
1 T butter, optional
Directions
Preheat oven to 375F. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Add the fennel seed, salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese; repeat and top with the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tablespoon drained capers
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe tomatoes, halved or quartered, depending on size and shape
1 bell pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved (optional)
1/2 cup pitted and halved Niçoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese
Directions
Preheat the oven to 300°F.
In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMYCreamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHYVegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHYBean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTYMinestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.
3 tablespoons extra-virgin olive oil 1 1/2 pints cherry tomatoes (I used grape tomatoes) 2 large garlic cloves, minced 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 2 large heads frisee (about one pound) 12 ounces farfalle (bow-tie pasta) 4 tablespoons unsalted butter, cut into 1/2-inch pieces 1/2 cup freshly grated Parmesan cheese
Directions
Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8
minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2
minutes longer. Add frisee in batches and cook until wilted, about 3
minutes total. Season tomato-frisee mixture with salt and pepper. Meanwhile, cook pasta in pot of boiling water until tender, but still firm to bite, stirring occasionally. Drain, reserving one cup liquid. Add cooked pasta to skillet with tomato-frisee mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.
from The Complete Asian Cookbook (Solomon), passed along to me by Dan Neely. Summer vegetables would make a nice addition, such as eggplant or zucchini--add near the end of simmering the chicken.
Ingredients
1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
1 (14.5-ounce) can diced tomatoes or 3 medium tomatoes, diced.
1/4 cup chopped fresh cinnamon basil or cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro, thai basil, or cinnamon basil
Directions
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
from Eating Well, March/April 2011. A great soup to make and freeze!
Ingredients
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped (NOTE our large, fresh cloves are much stronger!!)
1 teaspoon chopped fresh thyme or parsley
3 pounds of tomatoes, preferably plum/sauce tomatoes or a mix of sauce and slicing tomatoes--Cut into 1-inch chunks
4 cups chicken broth or vegetable broth
1/2 cup half-and-half (optional)
1/2 teaspoon salt
Freshly ground pepper to taste
Directions
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Stir in tomatoes with their juice. Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes or until tomatoes start to lose their form.
Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half and salt and peppers.
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste
Directions
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
1 pound winter squash, peeled and cut in 1 1/2-inch chunks 1/2 pound carrots, peeled, quartered and cut in 2-inch lengths 1/2 pound Brussels sprouts, trimmed and cut in half through the stem 1/2 pound turnips, peeled and cut in wedges 2 tablespoons extra virgin olive oil Salt and freshly ground pepper 1 cup quinoa 1/4 to 1/3 cup pesto or pistou
Directions
1. Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes.
2. While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer.
3. When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oil
Directions
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.
1/2 cup unsalted butter, divided 6 medium-sized shallots, peeled, trimmed and cut in half OR 1 large onion, chopped 1 1/2 teaspoons fresh thyme leaves 2 teaspoons sugar 2 large carrots, peeled and cut into 1/2-inch square pieces 1 turnip or rutabaga, peeled and cut into 1/2-inch square pieces 1 celery root, peeled and cut into 1/2-inch square pieces 1 1/4 cups chopped ham (preferably country ham) 1/3 cup flour 2 1/2 cups whole milk (can also use 2 percent or skim) 2/3 cup grated Parmesan cheese 1/3 cup chopped Italian parsley 1 egg, beaten 1 sheet frozen puff pastry, thawed
Directions
Preheat oven to 400 degrees. Melt 4 tablespoons butter in a large skillet over medium-low heat. Add shallots/onions, cover and cook, stirring occasionally, for 15 to 20 minutes or until tender. Increase heat to medium, stir in thyme and sugar and continue cooking, stirring, for 5 to 6 minutes or until caramelized. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside. While the shallots/onions are cooking, steam the carrots, turnip and celery root for 8 to 10 minutes or until tender when pierced with a fork. Add to the pie dish along with the chopped ham and stir together. Melt the remaining 4 tablespoons butter in a medium saucepan over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly, and cook for 3 or 4 minutes or until thickened. Stir in Parmesan cheese and parsley. Season to taste with salt and pepper. Pour into the pie dish and stir well. Brush the edges of the pie dish with beaten egg. Cover with the pastry, trimming excess (use the trimmings to decorate the top if desired). Push down on the edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center for steam to escape. Place on a cookie sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Serves 6. Make ahead: pot pie can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.
2 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
2 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
1/4 medium yellow onion, finely chopped
2 medium shallots, finely chopped
2 celery stalks, finely chopped
1 tablespoon minced fresh thyme leaves
1.5 cups cooked wild rice mix (1 cup uncooked)
1/2 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
Directions
Heat the oven to 450°F and arrange a rack in the middle.
Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.
Remove from heat and stir in the rice, pecans, cranberries, and measured salt and pepper.
Divide the rice filling among the roasted squash halves (about 1/2 cup for each). Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.
1 Butternut Squash, peeled, cored, and cut into 1" pieces 1 quart water 1 quart chicken stock or veggie stock (or another quart water) 1 yellow onion, peeled and diced 2 Tbs. butter 1 apple, peeled, cored, and cut into chunks 2 Tbs. freshly grated ginger Salt and pepper to taste 1/4 cup cream or milk
Directions
In a stock pot, melt butter and saute onions until golden. Add squash and apple pieces, 1 tsp. salt, the water and the stock and bring to a boil. Reduce to a simmer and continue until everything is every soft. Add grated ginger. Use an immersion blender to puree until very smooth, adding the milk/cream along the way. Taste and add salt and pepper as needed. Serve with crusty bread.
Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.
1 pound winter squash, peeled and cut in 1 1/2-inch chunks 1/2 pound carrots, peeled, quartered and cut in 2-inch lengths 1/2 pound Brussels sprouts, trimmed and cut in half through the stem 1/2 pound turnips, peeled and cut in wedges 2 tablespoons extra virgin olive oil Salt and freshly ground pepper 1 cup quinoa 1/4 to 1/3 cup pesto or pistou
Directions
1. Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes.
2. While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer.
3. When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.
3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice 4 garlic cloves, minced 1/4 cup bread crumbs 1/2 cup finely chopped fresh parsley 1 tablespoon fresh thyme leaves Salt and freshly ground pepper 3 tablespoons extra virgin olive oil
Directions
1. Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.
Advance preparation: You can get most of the busy work – the dicing of the squash – done a day before you assemble and bake this. If you need oven space for your turkey, make the gratin ahead and reheat in a medium oven until sizzling. It will keep for a few days in the refrigerator.
Variation: If you don’t want this to taste quite as garlicky (it’s characteristically Provençal), instead of mincing the garlic and tossing with the squash, peel and crush the garlic cloves. Heat the oil and garlic together in a small skillet until the garlic is golden brown, then discard the garlic cloves and toss the oil with the other ingredients as directed.
From Health, Sept 2008. This is a favorite recipe from a past newsletter, a great twist to keep the summer squash exciting. They are easy and very tasty!
Ingredients
1 med-large zucchini or summer squash
1 egg white
1/4 cup milk
1/2 cup shredded Parmesan cheese
1/2 cup seasoned breadcrumbs
Canola oil
Directions
Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with oil, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown, turning once.
From Vegetarian Cooking for Everyone by Deborah Madison
Ingredients
1 ½ pounds zucchini or summer squash, coarsely chopped
Salt and pepper
3 tablespoons olive oil
6 eggs
1 large garlic clove, crushed or minced
3 tablespoons copped basil leaves
1/3 cup grated parmesan
Directions
Toss the zucchini with 1 tsp salt and set aside in a colander for 20 minutes. Rinse briefly, then squeeze dry. Warm half the olive oil in a wide skillet over medium-high heat. Add zucchini and cook until it’s dry and fleck with gold in a few places, about 6 minutes. Transfer zucchini to a bowl and wipe out the pan. Preheat the broiler. Beat the eggs with a few pinches of salt and pepper, then stir in the garlic, zucchini, basil, and cheese. Add the remaining oil to the pan and when it’s hot add the eggs. Lower the heat and cook for a minute or 2, then give the pan a few jerks to make sure the eggs are loose on the bottom. If they’re sticking, loosen them with the thin rubber spatula. Cook over medium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the frittata 4-6 inches under the broiler to finish cooking the top.
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
Ingredients
3 tablespoons olive oil
1 onion, peeled and diced
2 cloves garlic, peeled and minced
3-4 medium tomatoes, diced
1 medium eggplant, rinsed and diced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
2 peppers, seeded and diced
1 Medium zucchini, diced
1 Medium yellow summer squash, diced
1/2 cup chopped fresh basil leaves
Directions
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
2 tomatoes, diced or 14.5 oz canned diced tomatoes, drained
3 medium zucchini or summer squash, quartered and thinly sliced
1⁄2 t fennel seed, crushed
1⁄4 t salt and freshly ground black pepper or to taste
3 eggs
1⁄3 c milk
1 1⁄2 c grated swiss or gruyere cheese
3 T freshly grated parmesan cheese
1 T butter, optional
Directions
Preheat oven to 375F. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Add the fennel seed, salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese; repeat and top with the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
2 Medium Summer squash or Zucchini, ends removed and sliced lengthwise on a mandolin or with a knife. Cut your slices down the middle to make the “noodles”
3-4 Tbs butter
Fresh herbs, chopped: use sage, chives, parsley, thyme, oregano. Etc. About 3 Tbs total
4-5 Tbs chicken stock
Parmesan cheese to garnish
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!
This recipe comes to us from CSA member and pick-up volunteer Natalie. As usual, you can adjust the ingredients and just make a little.
Ingredients
20 medium sized summer squash or zucchini
6 large onions
1/2 c canning salt
2 c vinegar
1 c sugar
1 teaspoon mustard seed
2 teaspoons celery seed
Directions
Chop 20 medium-sized zucchini and 6 large onions (relatively fine). Sprinkle with ½ cup canning salt and cover with water. Refrigerate overnight, then rinse with water and drain. Prepare 2 cups vinegar, 1 cup sugar, 1 teaspoon mustard seed, and 2 teaspoons celery seed, and bring to a boil. Add chopped zucchini and onion and simmer for 10 minutes. Fill jars, leaving ¼-inch headspace. Process in a boiling water canner for 10 minutes.
from "24 boxes", a blog following the CSA season at Angelic Organics farm.
Ingredients
2-3 Zucchini or Summer Squash 1 Fennel bulb Lemon Juice Olive oil Salt pepper Feta cheese
Directions
The key to this salad is slicing the veggies very thin. This is best accomplished with a mandolin, a kitchen tool with a sharp blade embedded in a flat surface that you run the veggies along. Asian food stores sell them cheaply, but you can also find them at higher-end kitchen stores. Slice the zucchini, summer squash and fennel on the thinnest mandolin setting (or approximately 1/8"). For the dressing, combine equal parts lemon juice and olive oil; add salt and pepper to taste. Toss dressing with vegetables and refrigerate for at least one hour. Before serving, top with crumbled Greek-style feta cheese and freshly ground black pepper.
Recipes
All of our recipes are listed below alphabetically by veggie name. Click on a veggie to expand and view it’s recipes. Click on a recipe to view and print it. Over the next few months we will be archiving our recipes from previous CSA newsletters–for now enjoy a sample of what’s to come!
Arugula
Recipes
Arugula PestoArugula Pesto
Ingredients
Directions
Brown garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins. 2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes. 3 Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese. Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.Pasta with Arugula and Goat Cheese Sauce
Pasta with Arugula and Goat Cheese Sauce
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette
This sauce can be used over vegetables, polenta, or fish as well as pasta!
Ingredients
a bunch of fresh arugula 4 springs fresh parsley 1 8 ounce container low-fat yogurt or sour cream 1/3 cup goat cheese, crumbled S and P to taste 1 pound fusilli noodles Grated parmesan cheese, as garnishDirections
1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil. 2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley. 3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use. 4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.Baby Bok Choi
Recipes
Bok Choy and Pineapple SlawBok Choy and Pineapple Slaw
from Real Simple, submitted by Cathy Wrobel
Ingredients
4 cups thinly sliced baby bok choy (about one pound) 2 cups thinly sliced pineapple 1 cup fresh cilantro leaves 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon pepperDirections
Toss all ingredients in medium bowl. Let stand 15 minutes before serving.Basil
Recipes
Asian Chicken SlawAsian Chicken Slaw
Quick From Scratch Soups & Salads, Food & Wine, 1998
Ingredients
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.Double Broccoli Quinoa
Double Broccoli Quinoa
Contributed by Nancy Sorensen ~ you may need to adjust the recipe if you don’t have enough broccoli. I made this for dinner tonight and loved it! I didn’t have any almonds, but used lots of avocado on top—yum!
Ingredients
Directions
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.Zucchini Frittata with Basil
Zucchini Frittata with Basil
From Vegetarian Cooking for Everyone by Deborah Madison
Ingredients
Directions
Toss the zucchini with 1 tsp salt and set aside in a colander for 20 minutes. Rinse briefly, then squeeze dry. Warm half the olive oil in a wide skillet over medium-high heat. Add zucchini and cook until it’s dry and fleck with gold in a few places, about 6 minutes. Transfer zucchini to a bowl and wipe out the pan. Preheat the broiler. Beat the eggs with a few pinches of salt and pepper, then stir in the garlic, zucchini, basil, and cheese. Add the remaining oil to the pan and when it’s hot add the eggs. Lower the heat and cook for a minute or 2, then give the pan a few jerks to make sure the eggs are loose on the bottom. If they’re sticking, loosen them with the thin rubber spatula. Cook over medium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the frittata 4-6 inches under the broiler to finish cooking the top.One-Pan Ratatouille
One-Pan Ratatouille
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
Ingredients
Directions
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.Tuscan Panzanella
Tuscan Panzanella
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
Directions
Spinach and Garlic Scape Pesto
Spinach and Garlic Scape Pesto
Compliments of Plan B Organic Farm
Ingredients
3 cups packed fresh spinach leaves 1⁄2 cup parsley leaves 2/3 cup grated parmesan cheese 1⁄2 cup walnuts 6-8 chopped garlic scapes 2 Tbs. basil (optional) 1 cup extra virgin olive oilDirections
Place all ingredients on a blender or food processor (in 1 or 2 batches depending on your set-up). Drizzle in the oil once the other ingredients are broken down. Process until smooth.Basil Vinaigrette
Basil Vinaigrette
True be told, this one's from Bobby Flay...
Ingredients
Directions
Throw everything into a food processor or blender and puree. Adjust salt and pepper to taste.Beets
Recipes
Russian Beet BorschtRussian Beet Borscht
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
- 1 ½ cups thinly sliced potatoes
- 1 cup thinly sliced beets
- 4 cups water
- 2 Tbs butter
- 1 ½ cups chopped onion
- 1 tsp caraway seed
- 1 ½ tsp salt
- 1 stalk celery, chopped
- 1 medium-sized carrot, sliced
- 3-4 cups shredded cabbage
- Freshly ground black pepper
- 1 tsp dill (plus extra for garnish)
- 1-2 Tbs. cider vinegar
- 1-2 Tbs. brown sugar or honey
- 1 cup tomato puree
Toppings: sour cream or yogurt, extra dillDirections
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.Roasted Beets and Sauteed Beet Greens
Roasted Beets and Sauteed Beet Greens
This is a basic prep for using all of your beet bunch--the greens are similar to swiss chard, but with a slightly "beety" taste.
Ingredients
Directions
Farm Wedding Beet Chocolate Cake
Farm Wedding Beet Chocolate Cake
Rich and velvety, receipe contributed by Melinda Newton and her mother
Ingredients
1 pound 4 ounces granulated sugar4 ounces unsweetened cocoa powder
8 ounces bread flour
8 ounces cake flour 2 teaspoons baking soda2 teaspoons baking powder
6 eggs 2 cups buttermilk 2 cups sour cream 12 ounces melted unsalted butter8 ounces finely grated raw purple beets
Directions
Broccoli
Recipes
Caramelized Broccoli with GarlicCaramelized Broccoli with Garlic
Food and Wine, Sept 2008 Contributed by Kristin Knutson
Ingredients
Directions
In a large, deep skillet, heat 2 tablespoons of olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom (about 8 minutes.) Add the water, cover, and cook until the broccoli is just tender ant the water has evaporated (about 7 minutes.) Add the remaining 1 tablespoon of olive oil to the skillet along with the garlic and the crushed red pepper. Cook until the garlic is golden brown (about 3 minutes.) Season the broccoli with salt and pepper, drizzle with the lemon juice, and serve.Double Broccoli Quinoa
Double Broccoli Quinoa
Contributed by Nancy Sorensen ~ you may need to adjust the recipe if you don’t have enough broccoli. I made this for dinner tonight and loved it! I didn’t have any almonds, but used lots of avocado on top—yum!
Ingredients
Directions
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.Creamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Brussels Sprouts
Recipes
Pan Roasted Brussels Sprouts with Bacon and OnionPan Roasted Brussels Sprouts with Bacon and Onion
from the food blog "Foy Update"
Ingredients
1 pound fresh Brussels sprouts 1 onion 2 slices of bacon, diced Fresh ground pepper to tasteDirections
Peel any undesireable leaves from the sprouts, and slice in half. Then dice the onion and slice the bacon crossways into pieces. In a large skillet, saute the bacon and onion together over medium heat until the onion starts to brown. Then add in the Brussels sprouts. Cover and stir every couple of minutes until the Brussels sprouts turn bright green and then start to fade to a more avocado color. After the sprouts have gained some browning, turn the heat off and let steam for a few minutes to finish cooking.Cabbage
Recipes
Asian Chicken SlawAsian Chicken Slaw
Quick From Scratch Soups & Salads, Food & Wine, 1998
Ingredients
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.Russian Beet Borscht
Russian Beet Borscht
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
- 1 ½ cups thinly sliced potatoes
- 1 cup thinly sliced beets
- 4 cups water
- 2 Tbs butter
- 1 ½ cups chopped onion
- 1 tsp caraway seed
- 1 ½ tsp salt
- 1 stalk celery, chopped
- 1 medium-sized carrot, sliced
- 3-4 cups shredded cabbage
- Freshly ground black pepper
- 1 tsp dill (plus extra for garnish)
- 1-2 Tbs. cider vinegar
- 1-2 Tbs. brown sugar or honey
- 1 cup tomato puree
Toppings: sour cream or yogurt, extra dillDirections
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.Creamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Italian Sausage and Cabbage Stew
Italian Sausage and Cabbage Stew
from SimplyRecipes.com
Ingredients
Directions
Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside. Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes. Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions. Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes. To serve, sprinkle on chopped parsley and grated cheese.Harvest Meatloaf
Harvest Meatloaf
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oilDirections
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.Carrots
Recipes
Spinach ZuppaSpinach Zuppa
I couldn’t resist including this recipe from last year that member Kristin Knutson provided. It remains one of my favorite soups—we’re having it for dinner tonight in fact!
Ingredients
Directions
Yield: 4 servings
Asian Chicken Slaw
Asian Chicken Slaw
Quick From Scratch Soups & Salads, Food & Wine, 1998
Ingredients
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.Russian Beet Borscht
Russian Beet Borscht
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
- 1 ½ cups thinly sliced potatoes
- 1 cup thinly sliced beets
- 4 cups water
- 2 Tbs butter
- 1 ½ cups chopped onion
- 1 tsp caraway seed
- 1 ½ tsp salt
- 1 stalk celery, chopped
- 1 medium-sized carrot, sliced
- 3-4 cups shredded cabbage
- Freshly ground black pepper
- 1 tsp dill (plus extra for garnish)
- 1-2 Tbs. cider vinegar
- 1-2 Tbs. brown sugar or honey
- 1 cup tomato puree
Toppings: sour cream or yogurt, extra dillDirections
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.Creamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Collard Green Coleslaw
Collard Green Coleslaw
from The Vegetarian Times, submitted by Sara Gragg
Ingredients
Directions
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper. 2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
From Bon Appetit, March 2009
Ingredients
Filling- 6 cups water
- 2 tablespoons vegetarian bouillon base
- 6-7 Cups Root vegetables (potatoes, sweet potatoes, turnips, winter radishes, rutabaga, carrots)
- 1 ounces dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed (or 1 cup sliced button mushrooms)
- 3 tablespoons butter
- 2 cups chopped onions
- 4 large garlic cloves, chopped
- 1/2 teaspoon minced fresh rosemary (or a pinch dried)
- 1/2 cup all purpose flour
- 1/4 cup heavy whipping cream
- 2 tablespoons cooking Sherry
- 1/4 cup chopped fresh Italian parsley (or 1 Tb dried)
BiscuitsDirections
Filling- Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add root vegetables and mushrooms. Simmer until vegetables are tender, about 7 minutes. Drain into a colander over a bowl, reserving both broth and vegetables.
- Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. Can be made 2 days ahead. Cover with foil; chill.
- Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.
BiscuitsQuinoa with Roasted Winter Vegetables
Quinoa with Roasted Winter Vegetables
from the NY Times food section, 10/18/11
Ingredients
1 pound winter squash, peeled and cut in 1 1/2-inch chunks 1/2 pound carrots, peeled, quartered and cut in 2-inch lengths 1/2 pound Brussels sprouts, trimmed and cut in half through the stem 1/2 pound turnips, peeled and cut in wedges 2 tablespoons extra virgin olive oil Salt and freshly ground pepper 1 cup quinoa 1/4 to 1/3 cup pesto or pistouDirections
1. Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes. 2. While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer. 3. When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.Harvest Meatloaf
Harvest Meatloaf
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oilDirections
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.Ham and Winter Vegetable Pot Pie
Ham and Winter Vegetable Pot Pie
from A Well-Seasoned Kitchen
Ingredients
1/2 cup unsalted butter, divided 6 medium-sized shallots, peeled, trimmed and cut in half OR 1 large onion, chopped 1 1/2 teaspoons fresh thyme leaves 2 teaspoons sugar 2 large carrots, peeled and cut into 1/2-inch square pieces 1 turnip or rutabaga, peeled and cut into 1/2-inch square pieces 1 celery root, peeled and cut into 1/2-inch square pieces 1 1/4 cups chopped ham (preferably country ham) 1/3 cup flour 2 1/2 cups whole milk (can also use 2 percent or skim) 2/3 cup grated Parmesan cheese 1/3 cup chopped Italian parsley 1 egg, beaten 1 sheet frozen puff pastry, thawedDirections
Preheat oven to 400 degrees. Melt 4 tablespoons butter in a large skillet over medium-low heat. Add shallots/onions, cover and cook, stirring occasionally, for 15 to 20 minutes or until tender. Increase heat to medium, stir in thyme and sugar and continue cooking, stirring, for 5 to 6 minutes or until caramelized. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside. While the shallots/onions are cooking, steam the carrots, turnip and celery root for 8 to 10 minutes or until tender when pierced with a fork. Add to the pie dish along with the chopped ham and stir together. Melt the remaining 4 tablespoons butter in a medium saucepan over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly, and cook for 3 or 4 minutes or until thickened. Stir in Parmesan cheese and parsley. Season to taste with salt and pepper. Pour into the pie dish and stir well. Brush the edges of the pie dish with beaten egg. Cover with the pastry, trimming excess (use the trimmings to decorate the top if desired). Push down on the edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center for steam to escape. Place on a cookie sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Serves 6. Make ahead: pot pie can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.Celeriac
Recipes
Harvest MeatloafHarvest Meatloaf
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oilDirections
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.Celeriac Soup with Bacon
Celeriac Soup with Bacon
Serious Eats blog
Ingredients
Directions
Ham and Winter Vegetable Pot Pie
Ham and Winter Vegetable Pot Pie
from A Well-Seasoned Kitchen
Ingredients
1/2 cup unsalted butter, divided 6 medium-sized shallots, peeled, trimmed and cut in half OR 1 large onion, chopped 1 1/2 teaspoons fresh thyme leaves 2 teaspoons sugar 2 large carrots, peeled and cut into 1/2-inch square pieces 1 turnip or rutabaga, peeled and cut into 1/2-inch square pieces 1 celery root, peeled and cut into 1/2-inch square pieces 1 1/4 cups chopped ham (preferably country ham) 1/3 cup flour 2 1/2 cups whole milk (can also use 2 percent or skim) 2/3 cup grated Parmesan cheese 1/3 cup chopped Italian parsley 1 egg, beaten 1 sheet frozen puff pastry, thawedDirections
Preheat oven to 400 degrees. Melt 4 tablespoons butter in a large skillet over medium-low heat. Add shallots/onions, cover and cook, stirring occasionally, for 15 to 20 minutes or until tender. Increase heat to medium, stir in thyme and sugar and continue cooking, stirring, for 5 to 6 minutes or until caramelized. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside. While the shallots/onions are cooking, steam the carrots, turnip and celery root for 8 to 10 minutes or until tender when pierced with a fork. Add to the pie dish along with the chopped ham and stir together. Melt the remaining 4 tablespoons butter in a medium saucepan over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly, and cook for 3 or 4 minutes or until thickened. Stir in Parmesan cheese and parsley. Season to taste with salt and pepper. Pour into the pie dish and stir well. Brush the edges of the pie dish with beaten egg. Cover with the pastry, trimming excess (use the trimmings to decorate the top if desired). Push down on the edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center for steam to escape. Place on a cookie sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Serves 6. Make ahead: pot pie can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.Celery
Recipes
Russian Beet BorschtRussian Beet Borscht
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
- 1 ½ cups thinly sliced potatoes
- 1 cup thinly sliced beets
- 4 cups water
- 2 Tbs butter
- 1 ½ cups chopped onion
- 1 tsp caraway seed
- 1 ½ tsp salt
- 1 stalk celery, chopped
- 1 medium-sized carrot, sliced
- 3-4 cups shredded cabbage
- Freshly ground black pepper
- 1 tsp dill (plus extra for garnish)
- 1-2 Tbs. cider vinegar
- 1-2 Tbs. brown sugar or honey
- 1 cup tomato puree
Toppings: sour cream or yogurt, extra dillDirections
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.Creamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Chives
Recipes
Fresh Pea SoupFresh Pea Soup
Adapted from Saveur, Issue #11
Ingredients
Directions
1. Bring chicken stock to a boil in a medium saucepan over medium-high heat. Add potatoes to stock, reduce heat to medium-low, and cook until tender, about 10 minutes. 2. Add scallions; cook for 5 minutes. Add peas, increase heat to medium, and cook until just tender (to keep fresh pea taste), about 5 minutes. 3. Purée pea mixture in a blender or food processor. Press through a strainer using a spoon. Return briefly to heat. Season with salt, pepper, and chives.Summer Squash “Fettuccini” with Brown Butter
Summer Squash “Fettuccini” with Brown Butter
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!Buttermilk Chive Salad Dressing
Buttermilk Chive Salad Dressing
A simple, delicious dressing for fresh greens, potato salad, or drizzled onto grilled fish. Eating Well, March/April 1997
Ingredients
Directions
Skewer garlic clove with a fork. Place mayonnaise in a small bowl. Using the skewered garlic to stir, gradually blend in buttermilk (or yogurt), oil, vinegar and honey (or sugar). Gently stir in chives. Season with salt and pepper. Leave the garlic in the dressing until ready to use, then discard.Creamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Cilantro
Recipes
Asian Chicken SlawAsian Chicken Slaw
Quick From Scratch Soups & Salads, Food & Wine, 1998
Ingredients
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.Roasted Corn, Black Bean, and Tomato Salad
Roasted Corn, Black Bean, and Tomato Salad
From All You, August 2009
Ingredients
Directions
Preheat oven to 400°F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 minutes. Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool. In a large bowl, combine corn mixture, cilantro, beans and tomatoes. In a separate bowl, mix vinegar, mustard, salt and pepper, whisking until salt is dissolved and ingredients are fully incorporated. Slowly add 1/3 cup oil, whisking constantly until blended and thickened. Pour over corn mixture. Stir well and season with additional salt and pepper, if desired.Green Tomato Salsa
Green Tomato Salsa
Adapted from eatdrinkbetter.com
Ingredients
Directions
Mix all ingredients together and let sit for 15-20 minutes. Great on black bean soup, tacos, eggs, etc!Edamame Dip
Edamame Dip
From the Food Network. Add 1 avocado to the dip below to make an “Edamole” dip packed with protein!
Ingredients
Directions
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.*To cook, bring sauce pan of salted water to a boil. Drop edamame, pods and all, into the water for 8-10 minutes. Drain and cool, then pop the beans out of their pods.
Sweet Potato Salad with Chili Lime Dressing
Sweet Potato Salad with Chili Lime Dressing
Ingredients
Directions
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl. While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red onion or scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.Cilantro Lime Vinaigrette
Cilantro Lime Vinaigrette
From Eating Well, Feb/March 1996
Ingredients
Directions
Puree all ingredients in a blender or food processor until smooth.Chimichurri Sauce with Garlic Scapes
Chimichurri Sauce with Garlic Scapes
This is an adaptation of a the traditional Argentine sauce--make a big batch and freeze it as you would basil pesto!
Ingredients
Directions
Puree all ingredients in a food processor. Store up to 1 week in the refrigerator or freeze.Creamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Bok Choy and Pineapple Slaw
Bok Choy and Pineapple Slaw
from Real Simple, submitted by Cathy Wrobel
Ingredients
4 cups thinly sliced baby bok choy (about one pound) 2 cups thinly sliced pineapple 1 cup fresh cilantro leaves 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon pepperDirections
Toss all ingredients in medium bowl. Let stand 15 minutes before serving.Spicy Stir-Fried Tofu with Corn, Green Beans, and Cilantro
Spicy Stir-Fried Tofu with Corn, Green Beans, and Cilantro
from the New York Times, Sept 5, 2011
Ingredients
One 14-ounce package firm tofu, sliced about 1/4 inch thick 1 tablespoon soy sauce 1 tablespoon Shao Hsing rice wine or dry sherry 2 teaspoons dark Asian sesame oil 1/4 to 1/2 teaspoon salt (to taste) 1/4 to 1/2 teaspoon ground pepper, preferably white pepper 1/4 teaspoon sugar 2 tablespoons peanut oil or canola oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 jalapeño, seeded and minced 1/2 pound green beans, trimmed and broken in half if very long Kernels from 2 ears of corn 2 tablespoons minced scallions 1 cup roughly chopped cilantroDirections
1. Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients. 2. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan. 3. Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel. 4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. 5. Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.Collards
Recipes
Creamy, Brothy, Earth, Hearty SoupsCreamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Collard Green Coleslaw
Collard Green Coleslaw
from The Vegetarian Times, submitted by Sara Gragg
Ingredients
Directions
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper. 2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.Cucumber
Recipes
Balkan Cucumber SaladBalkan Cucumber Salad
Adapted from The Moosewood Cookbook
Ingredients
Directions
Tuscan Panzanella
Tuscan Panzanella
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
Directions
Creamy Cucumber Soup
Creamy Cucumber Soup
from Eating Well, May/June 2007
Ingredients
Directions
Basic Refrigerator Dill Pickles
Basic Refrigerator Dill Pickles
There are lots of variations on this--feel free to experiment! I sometimes add red pepper flakes or a spicy pepper, or extra garlic for more intense flavor.
Ingredients
Directions
In a small saucepan, bring water, vinegar, salt, and sugar to a boil. Remove from heat and allow to cool. Place pepper, allspice, mustard, celery seeds, and dill flowers in the bottom of a clean quart-size ball jar. Pack cucumbers in tightly. Drop garlic pieces into the jar around and between cucumbers. Carefully pour your brine over your cucumbers, being sure to cover them completely. Seal tightly. Turn the jar gently until seeds have distributed throughout the brine. Place in refrigerator for at least 24 hours.Bread and Butter Pickles
Bread and Butter Pickles
After a long stretch of dismissing these, I finally made some homemade bread and butter pickles. Now I am addicted.
Ingredients
Directions
In a glass bowl, combine the cucumbers/squash, onions, and salt. Mix well, then cover with cold water and let stand at room temperature for 2 hours. Transfer to a colander, rinse with cool water, and drain thoroughly. Sterilize your canning jars by running them in almost boiling water for several minutes. Boil a few cups of water in a small saucepan for the lids. In a large pot, combine the vinegar, sugar, mustard and dill seeds, and turmeric. Bring to a boil over medium-high heat, stirring to dissolve the sugar. IF YOU ARE MAKING REFRIGERATOR PICKLES: Let the solution cool. Pack your vegetables into your jars and pour the solution over them, covering completely. Screw on lids and let sit in your refrigerator at least 48 hrs before eating, IF YOU ARE CANNING YOUR PICKLES: While the solution is still hot, stir in the vegetables and return to boiling. Pack the vegetables into the hot jars to within 1/2″ at the top of the jar. Ladle hot pickling liquid into the jars to cover the vegetables, leaving 1/2″ headspace. Place jars in the canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove the canner lid and wait 5 minutes before removing the jars. Makes about 5 eight-ounce jars.Dandelion
Recipes
Salade LyonnaiseSalade Lyonnaise
From Mark Bittman, New York Times June 23, 2010
Ingredients
Directions
- Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
- Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
- If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)
Yield: 4 servingsDill
Recipes
Asian Chicken SlawAsian Chicken Slaw
Quick From Scratch Soups & Salads, Food & Wine, 1998
Ingredients
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.Russian Beet Borscht
Russian Beet Borscht
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
- 1 ½ cups thinly sliced potatoes
- 1 cup thinly sliced beets
- 4 cups water
- 2 Tbs butter
- 1 ½ cups chopped onion
- 1 tsp caraway seed
- 1 ½ tsp salt
- 1 stalk celery, chopped
- 1 medium-sized carrot, sliced
- 3-4 cups shredded cabbage
- Freshly ground black pepper
- 1 tsp dill (plus extra for garnish)
- 1-2 Tbs. cider vinegar
- 1-2 Tbs. brown sugar or honey
- 1 cup tomato puree
Toppings: sour cream or yogurt, extra dillDirections
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.Dilly Beans
Dilly Beans
This recipe has been in my kitchen notebook so long I can’t remember where it came from. I think it was from a neighbor of the first farm I worked for in upstate New York. Adjust the recipe for the quantity of jars you would like to make. If you do not want to can them in boiling water, simply store them in the fridge after they cool. Let them sit a week before really diving in so the flavors meld.
Ingredients
Directions
Wash and trim ends from beans and cut to 4-inch lengths. In each hot clean pint jar, and place 1 to 2 dill heads and 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to make them all fit, leaving 1/2-inch headspace. Adjust lids and process in a water bath for 10 minutes OR refrigerate.Edamame
Recipes
Boiled Edamame (with Freezing Instructions, too!)Boiled Edamame (with Freezing Instructions, too!)
If you are new to edamame, most would agree the most simple and delicious way to enjoy them is to boil and salt them.
Ingredients
Directions
Put 2 tsp of salt in a saucepan and bring to a boil. Drop your edamame in their pods into the water and simmer for 5-7 minutes. They are done when their texture is tender and buttery. Drain them and sprinkle generously with salt. Serve warm in the pod. To eat, pick up a pod and pop the beans into your mouth with your teeth, taking in some of the salt from the pods as you do so. Delicious!To FREEZE your edamame to make snacks another time, drop the pods in boiling water for 1-2 minutes, then transfer immediately to cold water to cool. Drain and freeze in ziplock bags. You can use the frozen edamame later to make the boiled snack above.
Edamame Dip
Edamame Dip
From the Food Network. Add 1 avocado to the dip below to make an “Edamole” dip packed with protein!
Ingredients
Directions
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.*To cook, bring sauce pan of salted water to a boil. Drop edamame, pods and all, into the water for 8-10 minutes. Drain and cool, then pop the beans out of their pods.
Herbed Corn and Edamame Succotash
Herbed Corn and Edamame Succotash
From Eating Well, Sept 2004
Ingredients
Directions
Eggplant
Recipes
Eggplant SandwichesEggplant Sandwiches
Passed along by farm member Kalla!
Ingredients
Directions
Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.Escarole
Recipes
Spicy Braised EscaroleSpicy Braised Escarole
From Food and Wine’s Andrew Carmellini
Ingredients
Directions
In a large soup pot, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over high heat, stirring, until the garlic is golden, about 2 minutes. Add the escarole in batches and cook. Add the tomatoes and oregano, season with salt and pepper and bring to a boil. Cook over low heat until the escarole is tender, 15 minutes; transfer to a bowl. Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Off the heat, stir in the Parmesan. Sprinkle the escarole with the Parmesan crumbs and serve.Salade Lyonnaise
Salade Lyonnaise
From Mark Bittman, New York Times June 23, 2010
Ingredients
Directions
- Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
- Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
- If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)
Yield: 4 servingsCreamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Sicilian Escarole Pizza
Sicilian Escarole Pizza
There are lots of variations around for Escarole Pizza--this one is simple, flexible, and delicious! Note: you may not end up using your whole head of escarole depending on the head and crust size.
Ingredients
Directions
Place a prepared pizza shell on a flat surface. Wash the escarole thoroughly. Chop the escarole and place it in a salad spinner to remove all water. Place the escarole in a large mixing bowl, add the oil, oregano, garlic, grated cheese and black pepper. Mix thoroughly and set aside. Brush surface of pizza shell with olive oil. Spread the escarole mixture on the shell and cover the entire surface, leave about 1/2in edge all around. Sprinkle oregano, grated cheese and black ground pepper over the top. Cover a pizza stone lightly with corn meal, place pizza on top, and place it in a pre-heated oven at 450 degrees. Leave the pizza to bake for 8 minutes. Remove from oven, rest, and place on a serving pan.Fennel
Recipes
Fennel and Sausage RisottoFennel and Sausage Risotto
By Grace Parisi, Food and Wine
Ingredients
Directions
Tuscan Panzanella
Tuscan Panzanella
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
Directions
Zucchini, Summer Squash and Fennel Salad
Zucchini, Summer Squash and Fennel Salad
from "24 boxes", a blog following the CSA season at Angelic Organics farm.
Ingredients
2-3 Zucchini or Summer Squash 1 Fennel bulb Lemon Juice Olive oil Salt pepper Feta cheeseDirections
The key to this salad is slicing the veggies very thin. This is best accomplished with a mandolin, a kitchen tool with a sharp blade embedded in a flat surface that you run the veggies along. Asian food stores sell them cheaply, but you can also find them at higher-end kitchen stores. Slice the zucchini, summer squash and fennel on the thinnest mandolin setting (or approximately 1/8"). For the dressing, combine equal parts lemon juice and olive oil; add salt and pepper to taste. Toss dressing with vegetables and refrigerate for at least one hour. Before serving, top with crumbled Greek-style feta cheese and freshly ground black pepper.Frisée
Recipes
Salade LyonnaiseSalade Lyonnaise
From Mark Bittman, New York Times June 23, 2010
Ingredients
Directions
- Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
- Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
- If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)
Yield: 4 servingsCreamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Farfalle with Wilted Frisee and Burst Tomatoes
Farfalle with Wilted Frisee and Burst Tomatoes
from epicurious.com, submitted by Cathy Wrobel
Ingredients
3 tablespoons extra-virgin olive oil 1 1/2 pints cherry tomatoes (I used grape tomatoes) 2 large garlic cloves, minced 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 2 large heads frisee (about one pound) 12 ounces farfalle (bow-tie pasta) 4 tablespoons unsalted butter, cut into 1/2-inch pieces 1/2 cup freshly grated Parmesan cheeseDirections
Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisee in batches and cook until wilted, about 3 minutes total. Season tomato-frisee mixture with salt and pepper. Meanwhile, cook pasta in pot of boiling water until tender, but still firm to bite, stirring occasionally. Drain, reserving one cup liquid. Add cooked pasta to skillet with tomato-frisee mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.Garlic
Recipes
Oregano VinaigretteOregano Vinaigrette
Ingredients
Directions
Place all ingredients in a blender or food processor and blend until smooth and thick. Season with salt and pepper.Spinach Zuppa
Spinach Zuppa
I couldn’t resist including this recipe from last year that member Kristin Knutson provided. It remains one of my favorite soups—we’re having it for dinner tonight in fact!
Ingredients
Directions
Yield: 4 servings
Caramelized Broccoli with Garlic
Caramelized Broccoli with Garlic
Food and Wine, Sept 2008 Contributed by Kristin Knutson
Ingredients
Directions
In a large, deep skillet, heat 2 tablespoons of olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom (about 8 minutes.) Add the water, cover, and cook until the broccoli is just tender ant the water has evaporated (about 7 minutes.) Add the remaining 1 tablespoon of olive oil to the skillet along with the garlic and the crushed red pepper. Cook until the garlic is golden brown (about 3 minutes.) Season the broccoli with salt and pepper, drizzle with the lemon juice, and serve.Double Broccoli Quinoa
Double Broccoli Quinoa
Contributed by Nancy Sorensen ~ you may need to adjust the recipe if you don’t have enough broccoli. I made this for dinner tonight and loved it! I didn’t have any almonds, but used lots of avocado on top—yum!
Ingredients
Directions
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.One-Pan Ratatouille
One-Pan Ratatouille
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
Ingredients
Directions
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.Zucchini, Tomato and Swiss Cheese Pie
Zucchini, Tomato and Swiss Cheese Pie
From the Willy Street Reader
Ingredients
Directions
Preheat oven to 375F. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Add the fennel seed, salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese; repeat and top with the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.Tuscan Panzanella
Tuscan Panzanella
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
Directions
Dilly Beans
Dilly Beans
This recipe has been in my kitchen notebook so long I can’t remember where it came from. I think it was from a neighbor of the first farm I worked for in upstate New York. Adjust the recipe for the quantity of jars you would like to make. If you do not want to can them in boiling water, simply store them in the fridge after they cool. Let them sit a week before really diving in so the flavors meld.
Ingredients
Directions
Wash and trim ends from beans and cut to 4-inch lengths. In each hot clean pint jar, and place 1 to 2 dill heads and 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to make them all fit, leaving 1/2-inch headspace. Adjust lids and process in a water bath for 10 minutes OR refrigerate.Edamame Dip
Edamame Dip
From the Food Network. Add 1 avocado to the dip below to make an “Edamole” dip packed with protein!
Ingredients
Directions
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.*To cook, bring sauce pan of salted water to a boil. Drop edamame, pods and all, into the water for 8-10 minutes. Drain and cool, then pop the beans out of their pods.
Spinach Pesto
Spinach Pesto
From Real Simple, March 2009
Ingredients
Directions
In a food processor, combine walnuts and garlic and grind. Add remaining ingredients (in 2 batches, if necessary) and puree until smooth. If the pesto is too thick, add a small amount of warm water. Toss over pasta, raosted veggies, add to soup, or use as a spread on toasted baguette.Chimichurri Sauce with Garlic Scapes
Chimichurri Sauce with Garlic Scapes
This is an adaptation of a the traditional Argentine sauce--make a big batch and freeze it as you would basil pesto!
Ingredients
Directions
Puree all ingredients in a food processor. Store up to 1 week in the refrigerator or freeze.Creamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Sicilian Escarole Pizza
Sicilian Escarole Pizza
There are lots of variations around for Escarole Pizza--this one is simple, flexible, and delicious! Note: you may not end up using your whole head of escarole depending on the head and crust size.
Ingredients
Directions
Place a prepared pizza shell on a flat surface. Wash the escarole thoroughly. Chop the escarole and place it in a salad spinner to remove all water. Place the escarole in a large mixing bowl, add the oil, oregano, garlic, grated cheese and black pepper. Mix thoroughly and set aside. Brush surface of pizza shell with olive oil. Spread the escarole mixture on the shell and cover the entire surface, leave about 1/2in edge all around. Sprinkle oregano, grated cheese and black ground pepper over the top. Cover a pizza stone lightly with corn meal, place pizza on top, and place it in a pre-heated oven at 450 degrees. Leave the pizza to bake for 8 minutes. Remove from oven, rest, and place on a serving pan.Farfalle with Wilted Frisee and Burst Tomatoes
Farfalle with Wilted Frisee and Burst Tomatoes
from epicurious.com, submitted by Cathy Wrobel
Ingredients
3 tablespoons extra-virgin olive oil 1 1/2 pints cherry tomatoes (I used grape tomatoes) 2 large garlic cloves, minced 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 2 large heads frisee (about one pound) 12 ounces farfalle (bow-tie pasta) 4 tablespoons unsalted butter, cut into 1/2-inch pieces 1/2 cup freshly grated Parmesan cheeseDirections
Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisee in batches and cook until wilted, about 3 minutes total. Season tomato-frisee mixture with salt and pepper. Meanwhile, cook pasta in pot of boiling water until tender, but still firm to bite, stirring occasionally. Drain, reserving one cup liquid. Add cooked pasta to skillet with tomato-frisee mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
from The NY TImes, June 12, 2009
Ingredients
3/4 cup sliced radishesDirections
1. In a large bowl, toss together the radishes, peas, ricotta and mint. 2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste. 3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.Chicken Curry with Cashews
Chicken Curry with Cashews
from The Complete Asian Cookbook (Solomon), passed along to me by Dan Neely. Summer vegetables would make a nice addition, such as eggplant or zucchini--add near the end of simmering the chicken.
Ingredients
Directions
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. Just before serving: Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.Garlic Scapes
Recipes
Spinach ZuppaSpinach Zuppa
I couldn’t resist including this recipe from last year that member Kristin Knutson provided. It remains one of my favorite soups—we’re having it for dinner tonight in fact!
Ingredients
Directions
Yield: 4 servings
Garlic Scape Pesto
Garlic Scape Pesto
By now you might be wondering what you will do with all your garlic scapes—here’s one answer! There are lots of variations on this, but below is one I like from the Might Appetite blog at the Washington Post.
Ingredients
Directions
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmesan to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.Chimichurri Sauce with Garlic Scapes
Chimichurri Sauce with Garlic Scapes
This is an adaptation of a the traditional Argentine sauce--make a big batch and freeze it as you would basil pesto!
Ingredients
Directions
Puree all ingredients in a food processor. Store up to 1 week in the refrigerator or freeze.Creamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Spinach and Garlic Scape Pesto
Spinach and Garlic Scape Pesto
Compliments of Plan B Organic Farm
Ingredients
3 cups packed fresh spinach leaves 1⁄2 cup parsley leaves 2/3 cup grated parmesan cheese 1⁄2 cup walnuts 6-8 chopped garlic scapes 2 Tbs. basil (optional) 1 cup extra virgin olive oilDirections
Place all ingredients on a blender or food processor (in 1 or 2 batches depending on your set-up). Drizzle in the oil once the other ingredients are broken down. Process until smooth.Green Beans
Recipes
Dilly BeansDilly Beans
This recipe has been in my kitchen notebook so long I can’t remember where it came from. I think it was from a neighbor of the first farm I worked for in upstate New York. Adjust the recipe for the quantity of jars you would like to make. If you do not want to can them in boiling water, simply store them in the fridge after they cool. Let them sit a week before really diving in so the flavors meld.
Ingredients
Directions
Wash and trim ends from beans and cut to 4-inch lengths. In each hot clean pint jar, and place 1 to 2 dill heads and 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to make them all fit, leaving 1/2-inch headspace. Adjust lids and process in a water bath for 10 minutes OR refrigerate.Caramelized String Beans with Torpedo Onions
Caramelized String Beans with Torpedo Onions
from Artisanal Cooking
Ingredients
Medium-grind sea or kosher salt • 1 lb. green beans, stemmed • 2 tbsp. olive oil • 1 tbsp. safflower, grapeseed or canola oil • Ground black pepper • 6 oz. small torpedo onions, halved and sliced, or sliced red onion (about 1 cup) • 2 tbsp. chopped Italian parsleyDirections
In a large pot, bring 1 quart water to a boil with 1 teaspoon salt. Prepare an ice bath. Add beans to boiling water, return to a boil and cook 3 minutes. With a strainer, remove beans to ice bath and cool completely. Drain and dry beans completely with paper towels. In a heavy-bottomed 12-inch sauté pan, heat oils over high heat until just smoking. Spread beans over the bottom of the pan in as much of a single layer as possible. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and cook without disturbing until beans are well browned, about 8 minutes. Turn beans with tongs, add sliced onion and parsley and cook, stirring every now and then, until beans are nicely browned and onions are caramelized.Green Beans with Caramelized Onions
Green Beans with Caramelized Onions
from MACSAC's Asparagus to Zucchini Cookbook
Ingredients
2 lbs. green beans, stem ends trimmed 2 Tbs butter 2 medium onions, sliced as thinly as possible 1 cup chicken stock 1 1/2 Tbs sugar 1 Tb red wine vinegar Salt and pepper to tasteDirections
Cook beans in boiling salted water until crisp-tender. Drain; immerse in ice water. Drain again and them let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook until very wilted and deepened in color, about 15 minutes. Meanwhile, boil stock in a saucepan until reduced to 1/4 cup. Stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans, and heat through. Salt and pepper to taste.Spicy Stir-Fried Tofu with Corn, Green Beans, and Cilantro
Spicy Stir-Fried Tofu with Corn, Green Beans, and Cilantro
from the New York Times, Sept 5, 2011
Ingredients
One 14-ounce package firm tofu, sliced about 1/4 inch thick 1 tablespoon soy sauce 1 tablespoon Shao Hsing rice wine or dry sherry 2 teaspoons dark Asian sesame oil 1/4 to 1/2 teaspoon salt (to taste) 1/4 to 1/2 teaspoon ground pepper, preferably white pepper 1/4 teaspoon sugar 2 tablespoons peanut oil or canola oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 jalapeño, seeded and minced 1/2 pound green beans, trimmed and broken in half if very long Kernels from 2 ears of corn 2 tablespoons minced scallions 1 cup roughly chopped cilantroDirections
1. Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients. 2. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan. 3. Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel. 4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. 5. Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.Kale
Recipes
Kale ChipsKale Chips
Here's my method, similar to dozens you'll find online!
Ingredients
1 Bunch of Kale, washed, destemmed, and broken apart 1-2 Tbs Olive Oil Kosher salt and fresh ground pepperDirections
Pre-heat oven to 300 degrees. Toss Kale with olive oil on a bowl to coat throughly. Arrange in a single layer on a baking sheet (I line mine with parchment). You might need 2 baking sheets--you don't want to crowd the kale or it won't crisp. Bake for 20-25 minutes or until crisp. Season with salt, pepper, and/or other additons and serve. Other ideas for sprinkling: brown sugar, bullermilk powder, brewers yeast, parmesan cheese, a touch of chili or chipotle pepper powder.Sesame Kale Salad
Sesame Kale Salad
From MACSAC's Asparagus to Zucchini Cookbook
Ingredients
1 bunch fresh Kale (or 1 pound chard, spinach, or other greens) 2 Tbs soy sauce 2 Tbs toasted sesame oil 1 Tb toasted sesame seeds 1 clove of garlic, minced 2 tsp honey 1 Tb apple cider vinegar Dash of black or ground red pepperDirections
De-stem kale and chop leaves. Steam greens until they are just tender. Drain and place under cold running water to cool down. Squeeze to remove excess moisture. Place in a serving bowl. Mix remaining ingredients on another bowl; add to greens. Mix, chill, and serve.Cheesy Rice and Kale
Cheesy Rice and Kale
from Featherstone Farm
Ingredients
1/2 Yellow Onion or 3 scallions, chopped 2 cloves of Garlic, chopped 1 Cup rice 1 Bunch of Kale, stem removed and coarsely chopped Butter or Olive Oil Grated Sharp Cheddar or Swiss Toasted sesame seeds to garnishDirections
Heat a deep skillet and add butter or olive oil. Saute Garlic and Onion/scallion until soft. Add 1 Cup rice and 2 Cups Water to the skillet, cover, bring to a boil, and then turn down to simmer for 20 minutes (Adjust accordingly for brown rice, you'll want another 10 minutes of cook time for the kale) Add Chopped Kale on top of the rice, cover and cook for another 10 minutes, or until the water is absorbed. Turn off the burner, add grated cheese (we like sharp cheddar or swiss) to cover, and replace the cover until the cheese melts. Serve with sesame seeds to sprinkle on top.Portuguese Kale and Potato Soup
Portuguese Kale and Potato Soup
from Gourmet, Jan 1990
Ingredients
Directions
In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add only 1 lb. of potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the rest of the potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.Leeks
Recipes
Celeriac Soup with BaconCeleriac Soup with Bacon
Serious Eats blog
Ingredients
Directions
Mint
Recipes
Mint Sugar Snap PeasMint Sugar Snap Peas
From Emeril 2006
Ingredients
Directions
Heat a medium skillet over medium-high heat. Add the oil and heat. Add the snap peas and saute until crisp-tender, about 3 minutes. Add the lime juice and saute, stirring, until the lime juice is almost completely evaporated. Season, to taste, with salt and pepper. Remove from the heat and stir in the mint.Balkan Cucumber Salad
Balkan Cucumber Salad
Adapted from The Moosewood Cookbook
Ingredients
Directions
Asian Chicken Slaw
Asian Chicken Slaw
Quick From Scratch Soups & Salads, Food & Wine, 1998
Ingredients
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
from The NY TImes, June 12, 2009
Ingredients
3/4 cup sliced radishesDirections
1. In a large bowl, toss together the radishes, peas, ricotta and mint. 2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste. 3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.Summer Squash Salad
Summer Squash Salad
from SimplyRecipes.com, 2006
Ingredients
Directions
1 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool. 2 Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl. 3 Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl. 4 Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors. 5 Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.Onion
Recipes
Spinach ZuppaSpinach Zuppa
I couldn’t resist including this recipe from last year that member Kristin Knutson provided. It remains one of my favorite soups—we’re having it for dinner tonight in fact!
Ingredients
Directions
Yield: 4 servings
Balkan Cucumber Salad
Balkan Cucumber Salad
Adapted from The Moosewood Cookbook
Ingredients
Directions
Salade Lyonnaise
Salade Lyonnaise
From Mark Bittman, New York Times June 23, 2010
Ingredients
Directions
- Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
- Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
- If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)
Yield: 4 servingsRussian Beet Borscht
Russian Beet Borscht
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
- 1 ½ cups thinly sliced potatoes
- 1 cup thinly sliced beets
- 4 cups water
- 2 Tbs butter
- 1 ½ cups chopped onion
- 1 tsp caraway seed
- 1 ½ tsp salt
- 1 stalk celery, chopped
- 1 medium-sized carrot, sliced
- 3-4 cups shredded cabbage
- Freshly ground black pepper
- 1 tsp dill (plus extra for garnish)
- 1-2 Tbs. cider vinegar
- 1-2 Tbs. brown sugar or honey
- 1 cup tomato puree
Toppings: sour cream or yogurt, extra dillDirections
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.Roasted Corn, Black Bean, and Tomato Salad
Roasted Corn, Black Bean, and Tomato Salad
From All You, August 2009
Ingredients
Directions
Preheat oven to 400°F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 minutes. Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool. In a large bowl, combine corn mixture, cilantro, beans and tomatoes. In a separate bowl, mix vinegar, mustard, salt and pepper, whisking until salt is dissolved and ingredients are fully incorporated. Slowly add 1/3 cup oil, whisking constantly until blended and thickened. Pour over corn mixture. Stir well and season with additional salt and pepper, if desired.One-Pan Ratatouille
One-Pan Ratatouille
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
Ingredients
Directions
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.Corn Chowder
Corn Chowder
From the New York Times, Aug 4, 2010
Ingredients
Directions
Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs. In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water. Place over high heat to bring to a boil, then reduce heat to medium. Cover and cook for 20 minutes. Turn off heat and allow to steep for an additional 30 minutes. While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil. Add remaining diced onion and sauté until translucent and soft, about 20 minutes; do not allow to take on any color. Add corn kernels and sauté until slightly translucent, about 5 minutes. Remove from heat and set aside. When the stock has finished steeping, strain it, discarding the cobs and onions. Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use. Return to medium heat and simmer until the corn is soft, about 2 minutes. Add heavy cream, reduce heat to low, and cook for 15 minutes. Remove half the soup and allow to cool until no longer steaming when stirred. Hot soup cannot be puréed in a blender, because the aeration makes the top blow off, and the hot soup spews all over. Working in batches, purée the soup in a blender until kernels are partly broken, or smooth, depending on your preference, then return to pot, reheating gently if necessary. Season with salt and a few grinds of black pepper. Divide among four bowls.Zucchini, Tomato and Swiss Cheese Pie
Zucchini, Tomato and Swiss Cheese Pie
From the Willy Street Reader
Ingredients
Directions
Preheat oven to 375F. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Add the fennel seed, salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese; repeat and top with the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.Fennel and Sausage Risotto
Fennel and Sausage Risotto
By Grace Parisi, Food and Wine
Ingredients
Directions
Tuscan Panzanella
Tuscan Panzanella
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
Directions
Zucchini Relish
Zucchini Relish
This recipe comes to us from CSA member and pick-up volunteer Natalie. As usual, you can adjust the ingredients and just make a little.
Ingredients
Directions
Chop 20 medium-sized zucchini and 6 large onions (relatively fine). Sprinkle with ½ cup canning salt and cover with water. Refrigerate overnight, then rinse with water and drain. Prepare 2 cups vinegar, 1 cup sugar, 1 teaspoon mustard seed, and 2 teaspoons celery seed, and bring to a boil. Add chopped zucchini and onion and simmer for 10 minutes. Fill jars, leaving ¼-inch headspace. Process in a boiling water canner for 10 minutes.Green Tomato Salsa
Green Tomato Salsa
Adapted from eatdrinkbetter.com
Ingredients
Directions
Mix all ingredients together and let sit for 15-20 minutes. Great on black bean soup, tacos, eggs, etc!Edamame Dip
Edamame Dip
From the Food Network. Add 1 avocado to the dip below to make an “Edamole” dip packed with protein!
Ingredients
Directions
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.*To cook, bring sauce pan of salted water to a boil. Drop edamame, pods and all, into the water for 8-10 minutes. Drain and cool, then pop the beans out of their pods.
Sweet Potato Salad with Chili Lime Dressing
Sweet Potato Salad with Chili Lime Dressing
Ingredients
Directions
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl. While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red onion or scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.Collard Green Coleslaw
Collard Green Coleslaw
from The Vegetarian Times, submitted by Sara Gragg
Ingredients
Directions
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper. 2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.Chicken Curry with Cashews
Chicken Curry with Cashews
from The Complete Asian Cookbook (Solomon), passed along to me by Dan Neely. Summer vegetables would make a nice addition, such as eggplant or zucchini--add near the end of simmering the chicken.
Ingredients
Directions
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. Just before serving: Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.Grilled Torpedo Onions
Grilled Torpedo Onions
Quick and simple!
Ingredients
1 bunch Italian Red Torpedo onions Up to 1/4 cup olive oil 1 tablespoon balsamic vinegar Sea salt and freshly ground black pepper, to tasteDirections
Cut the green tops from onions and discard. Remove the outer skin if it's dry or damaged. Trim the stem end, but don't remove it entirely or the onion will fall apart. If your torpedo onions are large, cut them in half lengthwise. Mix together the olive oil, vinegar, and a sprinkling of salt and freshly ground pepper. Place the onions on a tray or platter and brush liberally with this mixture. Grill over a low, slow heat so that the onions have a chance to caramelize. Brush with the oil and vinegar mixture once or twice during the grilling process. It will take about 30 minutes to completely cook the onions. Serve warmCaramelized String Beans with Torpedo Onions
Caramelized String Beans with Torpedo Onions
from Artisanal Cooking
Ingredients
Medium-grind sea or kosher salt • 1 lb. green beans, stemmed • 2 tbsp. olive oil • 1 tbsp. safflower, grapeseed or canola oil • Ground black pepper • 6 oz. small torpedo onions, halved and sliced, or sliced red onion (about 1 cup) • 2 tbsp. chopped Italian parsleyDirections
In a large pot, bring 1 quart water to a boil with 1 teaspoon salt. Prepare an ice bath. Add beans to boiling water, return to a boil and cook 3 minutes. With a strainer, remove beans to ice bath and cool completely. Drain and dry beans completely with paper towels. In a heavy-bottomed 12-inch sauté pan, heat oils over high heat until just smoking. Spread beans over the bottom of the pan in as much of a single layer as possible. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and cook without disturbing until beans are well browned, about 8 minutes. Turn beans with tongs, add sliced onion and parsley and cook, stirring every now and then, until beans are nicely browned and onions are caramelized.Green Beans with Caramelized Onions
Green Beans with Caramelized Onions
from MACSAC's Asparagus to Zucchini Cookbook
Ingredients
2 lbs. green beans, stem ends trimmed 2 Tbs butter 2 medium onions, sliced as thinly as possible 1 cup chicken stock 1 1/2 Tbs sugar 1 Tb red wine vinegar Salt and pepper to tasteDirections
Cook beans in boiling salted water until crisp-tender. Drain; immerse in ice water. Drain again and them let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook until very wilted and deepened in color, about 15 minutes. Meanwhile, boil stock in a saucepan until reduced to 1/4 cup. Stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans, and heat through. Salt and pepper to taste.Roasted Delicata Squash with Caramelized Onions
Roasted Delicata Squash with Caramelized Onions
from the Mindful Plate blog. Easy and delicious!
Ingredients
Directions
Preheat oven to 400°F. Combine all ingredients and toss to coat squash and onion slices. Arrange on a large baking sheet in a single layer. Stir every 15-20 minutes. Remove from oven and serve when squash is tender and onions are caramelized, approximately 45-55 minutes baking time.Harvest Meatloaf
Harvest Meatloaf
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oilDirections
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.Oregano
Recipes
Oregano VinaigretteOregano Vinaigrette
Ingredients
Directions
Place all ingredients in a blender or food processor and blend until smooth and thick. Season with salt and pepper.Summer Squash “Fettuccini” with Brown Butter
Summer Squash “Fettuccini” with Brown Butter
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!Parsley
Recipes
Balkan Cucumber SaladBalkan Cucumber Salad
Adapted from The Moosewood Cookbook
Ingredients
Directions
Fennel and Sausage Risotto
Fennel and Sausage Risotto
By Grace Parisi, Food and Wine
Ingredients
Directions
Summer Squash “Fettuccini” with Brown Butter
Summer Squash “Fettuccini” with Brown Butter
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!Green Tomato Salsa
Green Tomato Salsa
Adapted from eatdrinkbetter.com
Ingredients
Directions
Mix all ingredients together and let sit for 15-20 minutes. Great on black bean soup, tacos, eggs, etc!Edamame Dip
Edamame Dip
From the Food Network. Add 1 avocado to the dip below to make an “Edamole” dip packed with protein!
Ingredients
Directions
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.*To cook, bring sauce pan of salted water to a boil. Drop edamame, pods and all, into the water for 8-10 minutes. Drain and cool, then pop the beans out of their pods.
Chimichurri Sauce with Garlic Scapes
Chimichurri Sauce with Garlic Scapes
This is an adaptation of a the traditional Argentine sauce--make a big batch and freeze it as you would basil pesto!
Ingredients
Directions
Puree all ingredients in a food processor. Store up to 1 week in the refrigerator or freeze.Creamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Spinach and Garlic Scape Pesto
Spinach and Garlic Scape Pesto
Compliments of Plan B Organic Farm
Ingredients
3 cups packed fresh spinach leaves 1⁄2 cup parsley leaves 2/3 cup grated parmesan cheese 1⁄2 cup walnuts 6-8 chopped garlic scapes 2 Tbs. basil (optional) 1 cup extra virgin olive oilDirections
Place all ingredients on a blender or food processor (in 1 or 2 batches depending on your set-up). Drizzle in the oil once the other ingredients are broken down. Process until smooth.Creamy Cucumber Soup
Creamy Cucumber Soup
from Eating Well, May/June 2007
Ingredients
Directions
Peas, Shell
Recipes
Snap Pea and Snow Pea SaladSnap Pea and Snow Pea Salad
Southern Living, Sept 2008
Ingredients
Directions
Arrange sugar snap peas and snow peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Whisk together soy sauce and next 5 ingredients in a large bowl. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant. Add hot sesame seeds to soy sauce mixture, stirring until blended. Add sugar snap peas, snow peas, and thawed English peas, tossing gently to coat. Serve immediately.Fresh Pea Soup
Fresh Pea Soup
Adapted from Saveur, Issue #11
Ingredients
Directions
1. Bring chicken stock to a boil in a medium saucepan over medium-high heat. Add potatoes to stock, reduce heat to medium-low, and cook until tender, about 10 minutes. 2. Add scallions; cook for 5 minutes. Add peas, increase heat to medium, and cook until just tender (to keep fresh pea taste), about 5 minutes. 3. Purée pea mixture in a blender or food processor. Press through a strainer using a spoon. Return briefly to heat. Season with salt, pepper, and chives.How to Freeze Peas
How to Freeze Peas
This method applies to your sugar snap, snow, and shelled peas
Ingredients
Directions
If using shelling peas, remove all peas from their shells. If you are using sugar snap or snow peas, snap the stem off and carry the "vein" with it. Bring a stock pot of water to a boil and slow to a simmer. Drop your rinsed peas into the water and let simmer for 2 minutes. Strain out and transfer immediately to ice cold water to stop the cooking. Strain out of the cold water and lay out on a towel to dry before packing into resealable bags. Pack loosely so that you can grab just a handful out of the freezer as needed. You'll be so glad you froze some come winter!Peas, Snow
Recipes
Snap Pea and Snow Pea SaladSnap Pea and Snow Pea Salad
Southern Living, Sept 2008
Ingredients
Directions
Arrange sugar snap peas and snow peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Whisk together soy sauce and next 5 ingredients in a large bowl. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant. Add hot sesame seeds to soy sauce mixture, stirring until blended. Add sugar snap peas, snow peas, and thawed English peas, tossing gently to coat. Serve immediately.How to Freeze Peas
How to Freeze Peas
This method applies to your sugar snap, snow, and shelled peas
Ingredients
Directions
If using shelling peas, remove all peas from their shells. If you are using sugar snap or snow peas, snap the stem off and carry the "vein" with it. Bring a stock pot of water to a boil and slow to a simmer. Drop your rinsed peas into the water and let simmer for 2 minutes. Strain out and transfer immediately to ice cold water to stop the cooking. Strain out of the cold water and lay out on a towel to dry before packing into resealable bags. Pack loosely so that you can grab just a handful out of the freezer as needed. You'll be so glad you froze some come winter!Peas, Sugar Snap
Recipes
Mint Sugar Snap PeasMint Sugar Snap Peas
From Emeril 2006
Ingredients
Directions
Heat a medium skillet over medium-high heat. Add the oil and heat. Add the snap peas and saute until crisp-tender, about 3 minutes. Add the lime juice and saute, stirring, until the lime juice is almost completely evaporated. Season, to taste, with salt and pepper. Remove from the heat and stir in the mint.Snap Pea and Snow Pea Salad
Snap Pea and Snow Pea Salad
Southern Living, Sept 2008
Ingredients
Directions
Arrange sugar snap peas and snow peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Whisk together soy sauce and next 5 ingredients in a large bowl. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant. Add hot sesame seeds to soy sauce mixture, stirring until blended. Add sugar snap peas, snow peas, and thawed English peas, tossing gently to coat. Serve immediately.Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
from The NY TImes, June 12, 2009
Ingredients
3/4 cup sliced radishesDirections
1. In a large bowl, toss together the radishes, peas, ricotta and mint. 2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste. 3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.How to Freeze Peas
How to Freeze Peas
This method applies to your sugar snap, snow, and shelled peas
Ingredients
Directions
If using shelling peas, remove all peas from their shells. If you are using sugar snap or snow peas, snap the stem off and carry the "vein" with it. Bring a stock pot of water to a boil and slow to a simmer. Drop your rinsed peas into the water and let simmer for 2 minutes. Strain out and transfer immediately to ice cold water to stop the cooking. Strain out of the cold water and lay out on a towel to dry before packing into resealable bags. Pack loosely so that you can grab just a handful out of the freezer as needed. You'll be so glad you froze some come winter!Pepper, Jalapeño
Recipes
Asian Chicken SlawAsian Chicken Slaw
Quick From Scratch Soups & Salads, Food & Wine, 1998
Ingredients
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.Green Tomato Salsa
Green Tomato Salsa
Adapted from eatdrinkbetter.com
Ingredients
Directions
Mix all ingredients together and let sit for 15-20 minutes. Great on black bean soup, tacos, eggs, etc!Peppers, Bell
Recipes
Tuscan PanzanellaTuscan Panzanella
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
Directions
Green Tomato Salsa
Green Tomato Salsa
Adapted from eatdrinkbetter.com
Ingredients
Directions
Mix all ingredients together and let sit for 15-20 minutes. Great on black bean soup, tacos, eggs, etc!Collard Green Coleslaw
Collard Green Coleslaw
from The Vegetarian Times, submitted by Sara Gragg
Ingredients
Directions
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper. 2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.Potatoes
Recipes
Fresh Pea SoupFresh Pea Soup
Adapted from Saveur, Issue #11
Ingredients
Directions
1. Bring chicken stock to a boil in a medium saucepan over medium-high heat. Add potatoes to stock, reduce heat to medium-low, and cook until tender, about 10 minutes. 2. Add scallions; cook for 5 minutes. Add peas, increase heat to medium, and cook until just tender (to keep fresh pea taste), about 5 minutes. 3. Purée pea mixture in a blender or food processor. Press through a strainer using a spoon. Return briefly to heat. Season with salt, pepper, and chives.Russian Beet Borscht
Russian Beet Borscht
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
- 1 ½ cups thinly sliced potatoes
- 1 cup thinly sliced beets
- 4 cups water
- 2 Tbs butter
- 1 ½ cups chopped onion
- 1 tsp caraway seed
- 1 ½ tsp salt
- 1 stalk celery, chopped
- 1 medium-sized carrot, sliced
- 3-4 cups shredded cabbage
- Freshly ground black pepper
- 1 tsp dill (plus extra for garnish)
- 1-2 Tbs. cider vinegar
- 1-2 Tbs. brown sugar or honey
- 1 cup tomato puree
Toppings: sour cream or yogurt, extra dillDirections
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.Julia Child's Parsley Potato Salad
Julia Child's Parsley Potato Salad
from "The Way We Cook" by Julia Child
Ingredients
Directions
Fill a three-quart saucepan half full with cold water. Wash the potatoes. One at a time peel a potato, and if it's round and fat rather than long and thin, cut it in half lengthwise. Cut the potato into slices 1/4 inch thick, and drop the slices into the pan of water, to prevent discoloration while you prepare the rest. Drain out the water, then add clean cold water to cover, and the salt. Bring to the simmer, and simmer about 10 minutes, or until the potatoes are just tender -- keep testing by eating a slice to be sure. Crunchily undercooked potatoes are dreadful, and overcooked potato slices will disintegrate. Drain out the cooking water (you may wish to use it for soup). At once cover the pan and set aside to allow the slices to firm up. Then uncover the potatoes and season them while still warm. Turn the warm potatoes into a roomy bowl and toss gently with the shallots or scallions, stock or cooking water, vinegar, and parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, toss with the optional oil, and the potatoes are ready for serving. The potatoes will keep a day or two covered and under refrigeration. If they are made with oil, let sit for 1/2 hour at room temperature before serving.Scalloped Yukon Gold and Sweet Potato Gratin
Scalloped Yukon Gold and Sweet Potato Gratin
from Bon Appetit, November 2008
Ingredients
Directions
Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking. Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
From Bon Appetit, March 2009
Ingredients
Filling- 6 cups water
- 2 tablespoons vegetarian bouillon base
- 6-7 Cups Root vegetables (potatoes, sweet potatoes, turnips, winter radishes, rutabaga, carrots)
- 1 ounces dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed (or 1 cup sliced button mushrooms)
- 3 tablespoons butter
- 2 cups chopped onions
- 4 large garlic cloves, chopped
- 1/2 teaspoon minced fresh rosemary (or a pinch dried)
- 1/2 cup all purpose flour
- 1/4 cup heavy whipping cream
- 2 tablespoons cooking Sherry
- 1/4 cup chopped fresh Italian parsley (or 1 Tb dried)
BiscuitsDirections
Filling- Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add root vegetables and mushrooms. Simmer until vegetables are tender, about 7 minutes. Drain into a colander over a bowl, reserving both broth and vegetables.
- Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. Can be made 2 days ahead. Cover with foil; chill.
- Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.
BiscuitsPortuguese Kale and Potato Soup
Portuguese Kale and Potato Soup
from Gourmet, Jan 1990
Ingredients
Directions
In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add only 1 lb. of potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the rest of the potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.Harvest Meatloaf
Harvest Meatloaf
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oilDirections
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.Celeriac Soup with Bacon
Celeriac Soup with Bacon
Serious Eats blog
Ingredients
Directions
Radishes
Recipes
Asian Chicken SlawAsian Chicken Slaw
Quick From Scratch Soups & Salads, Food & Wine, 1998
Ingredients
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
from The NY TImes, June 12, 2009
Ingredients
3/4 cup sliced radishesDirections
1. In a large bowl, toss together the radishes, peas, ricotta and mint. 2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste. 3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.Rutabaga
Recipes
Brown-Roasted Rutabaga WedgesBrown-Roasted Rutabaga Wedges
from Asparagus to Zucchini, Madison Area CSA Coalition
Ingredients
1-2 Rutabaga 1 tablespoon olive oil 1 – 2 tablespoons good balsamic vinegar SaltDirections
Heat oven to 450 degrees. Cut ends off rutabagas and peel them. Use a heavy, sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3-4 wedges. Place wedges in large baking pan and toss with olive oil to coat them well. Spread them out into a single layer and try to keep them from touching one another. Roast in hot oven 20 minutes. Use tongs to turn each wedge over. Roast another 15-20 minutes. Remove from oven and toss with balsamic vinegar and salt to taste. Serve hot.Ham and Winter Vegetable Pot Pie
Ham and Winter Vegetable Pot Pie
from A Well-Seasoned Kitchen
Ingredients
1/2 cup unsalted butter, divided 6 medium-sized shallots, peeled, trimmed and cut in half OR 1 large onion, chopped 1 1/2 teaspoons fresh thyme leaves 2 teaspoons sugar 2 large carrots, peeled and cut into 1/2-inch square pieces 1 turnip or rutabaga, peeled and cut into 1/2-inch square pieces 1 celery root, peeled and cut into 1/2-inch square pieces 1 1/4 cups chopped ham (preferably country ham) 1/3 cup flour 2 1/2 cups whole milk (can also use 2 percent or skim) 2/3 cup grated Parmesan cheese 1/3 cup chopped Italian parsley 1 egg, beaten 1 sheet frozen puff pastry, thawedDirections
Preheat oven to 400 degrees. Melt 4 tablespoons butter in a large skillet over medium-low heat. Add shallots/onions, cover and cook, stirring occasionally, for 15 to 20 minutes or until tender. Increase heat to medium, stir in thyme and sugar and continue cooking, stirring, for 5 to 6 minutes or until caramelized. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside. While the shallots/onions are cooking, steam the carrots, turnip and celery root for 8 to 10 minutes or until tender when pierced with a fork. Add to the pie dish along with the chopped ham and stir together. Melt the remaining 4 tablespoons butter in a medium saucepan over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly, and cook for 3 or 4 minutes or until thickened. Stir in Parmesan cheese and parsley. Season to taste with salt and pepper. Pour into the pie dish and stir well. Brush the edges of the pie dish with beaten egg. Cover with the pastry, trimming excess (use the trimmings to decorate the top if desired). Push down on the edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center for steam to escape. Place on a cookie sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Serves 6. Make ahead: pot pie can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.Sage
Recipes
Summer Squash “Fettuccini” with Brown ButterSummer Squash “Fettuccini” with Brown Butter
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!Scallion
Recipes
Balkan Cucumber SaladBalkan Cucumber Salad
Adapted from The Moosewood Cookbook
Ingredients
Directions
Fresh Pea Soup
Fresh Pea Soup
Adapted from Saveur, Issue #11
Ingredients
Directions
1. Bring chicken stock to a boil in a medium saucepan over medium-high heat. Add potatoes to stock, reduce heat to medium-low, and cook until tender, about 10 minutes. 2. Add scallions; cook for 5 minutes. Add peas, increase heat to medium, and cook until just tender (to keep fresh pea taste), about 5 minutes. 3. Purée pea mixture in a blender or food processor. Press through a strainer using a spoon. Return briefly to heat. Season with salt, pepper, and chives.Asian Chicken Slaw
Asian Chicken Slaw
Quick From Scratch Soups & Salads, Food & Wine, 1998
Ingredients
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.Sweet Potato Salad with Chili Lime Dressing
Sweet Potato Salad with Chili Lime Dressing
Ingredients
Directions
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl. While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red onion or scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.Scallion Pancakes with Ginger Dipping Sauce
Scallion Pancakes with Ginger Dipping Sauce
from "East meets West with Ming Tsai", the Food Network
Ingredients
Directions
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth. On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce. Ginger Dipping Sauce:Shallot
Recipes
Salade LyonnaiseSalade Lyonnaise
From Mark Bittman, New York Times June 23, 2010
Ingredients
Directions
- Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
- Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
- If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)
Yield: 4 servingsSpinach
Recipes
Spinach ZuppaSpinach Zuppa
I couldn’t resist including this recipe from last year that member Kristin Knutson provided. It remains one of my favorite soups—we’re having it for dinner tonight in fact!
Ingredients
Directions
Yield: 4 servings
Spinach Pesto
Spinach Pesto
From Real Simple, March 2009
Ingredients
Directions
In a food processor, combine walnuts and garlic and grind. Add remaining ingredients (in 2 batches, if necessary) and puree until smooth. If the pesto is too thick, add a small amount of warm water. Toss over pasta, raosted veggies, add to soup, or use as a spread on toasted baguette.Creamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Spinach and Garlic Scape Pesto
Spinach and Garlic Scape Pesto
Compliments of Plan B Organic Farm
Ingredients
3 cups packed fresh spinach leaves 1⁄2 cup parsley leaves 2/3 cup grated parmesan cheese 1⁄2 cup walnuts 6-8 chopped garlic scapes 2 Tbs. basil (optional) 1 cup extra virgin olive oilDirections
Place all ingredients on a blender or food processor (in 1 or 2 batches depending on your set-up). Drizzle in the oil once the other ingredients are broken down. Process until smooth.Harvest Meatloaf
Harvest Meatloaf
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oilDirections
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.Summer Squash
Recipes
Zucchini FriesZucchini Fries
From Health, Sept 2008. This is a favorite recipe from a past newsletter, a great twist to keep the summer squash exciting. They are easy and very tasty!
Ingredients
Directions
Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with oil, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown, turning once.Yield: 4 servings.
Zucchini Frittata with Basil
Zucchini Frittata with Basil
From Vegetarian Cooking for Everyone by Deborah Madison
Ingredients
Directions
Toss the zucchini with 1 tsp salt and set aside in a colander for 20 minutes. Rinse briefly, then squeeze dry. Warm half the olive oil in a wide skillet over medium-high heat. Add zucchini and cook until it’s dry and fleck with gold in a few places, about 6 minutes. Transfer zucchini to a bowl and wipe out the pan. Preheat the broiler. Beat the eggs with a few pinches of salt and pepper, then stir in the garlic, zucchini, basil, and cheese. Add the remaining oil to the pan and when it’s hot add the eggs. Lower the heat and cook for a minute or 2, then give the pan a few jerks to make sure the eggs are loose on the bottom. If they’re sticking, loosen them with the thin rubber spatula. Cook over medium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the frittata 4-6 inches under the broiler to finish cooking the top.One-Pan Ratatouille
One-Pan Ratatouille
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
Ingredients
Directions
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.Zucchini, Tomato and Swiss Cheese Pie
Zucchini, Tomato and Swiss Cheese Pie
From the Willy Street Reader
Ingredients
Directions
Preheat oven to 375F. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Add the fennel seed, salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese; repeat and top with the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.Summer Squash “Fettuccini” with Brown Butter
Summer Squash “Fettuccini” with Brown Butter
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!Zucchini Relish
Zucchini Relish
This recipe comes to us from CSA member and pick-up volunteer Natalie. As usual, you can adjust the ingredients and just make a little.
Ingredients
Directions
Chop 20 medium-sized zucchini and 6 large onions (relatively fine). Sprinkle with ½ cup canning salt and cover with water. Refrigerate overnight, then rinse with water and drain. Prepare 2 cups vinegar, 1 cup sugar, 1 teaspoon mustard seed, and 2 teaspoons celery seed, and bring to a boil. Add chopped zucchini and onion and simmer for 10 minutes. Fill jars, leaving ¼-inch headspace. Process in a boiling water canner for 10 minutes.Grilled Sausage with Summer Squash
Grilled Sausage with Summer Squash
from Fine Cooking, July 2008
Ingredients
Directions
Summer Squash Salad
Summer Squash Salad
from SimplyRecipes.com, 2006
Ingredients
Directions
1 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool. 2 Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl. 3 Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl. 4 Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors. 5 Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.Zucchini, Summer Squash and Fennel Salad
Zucchini, Summer Squash and Fennel Salad
from "24 boxes", a blog following the CSA season at Angelic Organics farm.
Ingredients
2-3 Zucchini or Summer Squash 1 Fennel bulb Lemon Juice Olive oil Salt pepper Feta cheeseDirections
The key to this salad is slicing the veggies very thin. This is best accomplished with a mandolin, a kitchen tool with a sharp blade embedded in a flat surface that you run the veggies along. Asian food stores sell them cheaply, but you can also find them at higher-end kitchen stores. Slice the zucchini, summer squash and fennel on the thinnest mandolin setting (or approximately 1/8"). For the dressing, combine equal parts lemon juice and olive oil; add salt and pepper to taste. Toss dressing with vegetables and refrigerate for at least one hour. Before serving, top with crumbled Greek-style feta cheese and freshly ground black pepper.Sweet Corn
Recipes
Roasted Corn, Black Bean, and Tomato SaladRoasted Corn, Black Bean, and Tomato Salad
From All You, August 2009
Ingredients
Directions
Preheat oven to 400°F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 minutes. Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool. In a large bowl, combine corn mixture, cilantro, beans and tomatoes. In a separate bowl, mix vinegar, mustard, salt and pepper, whisking until salt is dissolved and ingredients are fully incorporated. Slowly add 1/3 cup oil, whisking constantly until blended and thickened. Pour over corn mixture. Stir well and season with additional salt and pepper, if desired.Corn Chowder
Corn Chowder
From the New York Times, Aug 4, 2010
Ingredients
Directions
Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs. In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water. Place over high heat to bring to a boil, then reduce heat to medium. Cover and cook for 20 minutes. Turn off heat and allow to steep for an additional 30 minutes. While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil. Add remaining diced onion and sauté until translucent and soft, about 20 minutes; do not allow to take on any color. Add corn kernels and sauté until slightly translucent, about 5 minutes. Remove from heat and set aside. When the stock has finished steeping, strain it, discarding the cobs and onions. Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use. Return to medium heat and simmer until the corn is soft, about 2 minutes. Add heavy cream, reduce heat to low, and cook for 15 minutes. Remove half the soup and allow to cool until no longer steaming when stirred. Hot soup cannot be puréed in a blender, because the aeration makes the top blow off, and the hot soup spews all over. Working in batches, purée the soup in a blender until kernels are partly broken, or smooth, depending on your preference, then return to pot, reheating gently if necessary. Season with salt and a few grinds of black pepper. Divide among four bowls.Spicy Stir-Fried Tofu with Corn, Green Beans, and Cilantro
Spicy Stir-Fried Tofu with Corn, Green Beans, and Cilantro
from the New York Times, Sept 5, 2011
Ingredients
One 14-ounce package firm tofu, sliced about 1/4 inch thick 1 tablespoon soy sauce 1 tablespoon Shao Hsing rice wine or dry sherry 2 teaspoons dark Asian sesame oil 1/4 to 1/2 teaspoon salt (to taste) 1/4 to 1/2 teaspoon ground pepper, preferably white pepper 1/4 teaspoon sugar 2 tablespoons peanut oil or canola oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 jalapeño, seeded and minced 1/2 pound green beans, trimmed and broken in half if very long Kernels from 2 ears of corn 2 tablespoons minced scallions 1 cup roughly chopped cilantroDirections
1. Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients. 2. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan. 3. Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel. 4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. 5. Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.Herbed Corn and Edamame Succotash
Herbed Corn and Edamame Succotash
From Eating Well, Sept 2004
Ingredients
Directions
Sweet Potatoes
Recipes
Sweet Potato Salad with Chili Lime DressingSweet Potato Salad with Chili Lime Dressing
Ingredients
Directions
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl. While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red onion or scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.Scalloped Yukon Gold and Sweet Potato Gratin
Scalloped Yukon Gold and Sweet Potato Gratin
from Bon Appetit, November 2008
Ingredients
Directions
Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking. Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
From Bon Appetit, March 2009
Ingredients
Filling- 6 cups water
- 2 tablespoons vegetarian bouillon base
- 6-7 Cups Root vegetables (potatoes, sweet potatoes, turnips, winter radishes, rutabaga, carrots)
- 1 ounces dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed (or 1 cup sliced button mushrooms)
- 3 tablespoons butter
- 2 cups chopped onions
- 4 large garlic cloves, chopped
- 1/2 teaspoon minced fresh rosemary (or a pinch dried)
- 1/2 cup all purpose flour
- 1/4 cup heavy whipping cream
- 2 tablespoons cooking Sherry
- 1/4 cup chopped fresh Italian parsley (or 1 Tb dried)
BiscuitsDirections
Filling- Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add root vegetables and mushrooms. Simmer until vegetables are tender, about 7 minutes. Drain into a colander over a bowl, reserving both broth and vegetables.
- Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. Can be made 2 days ahead. Cover with foil; chill.
- Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.
BiscuitsSwiss Chard
Recipes
Creamy, Brothy, Earth, Hearty SoupsCreamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Thyme
Recipes
Summer Squash “Fettuccini” with Brown ButterSummer Squash “Fettuccini” with Brown Butter
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!Tomatoes
Recipes
Spicy Braised EscaroleSpicy Braised Escarole
From Food and Wine’s Andrew Carmellini
Ingredients
Directions
In a large soup pot, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over high heat, stirring, until the garlic is golden, about 2 minutes. Add the escarole in batches and cook. Add the tomatoes and oregano, season with salt and pepper and bring to a boil. Cook over low heat until the escarole is tender, 15 minutes; transfer to a bowl. Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Off the heat, stir in the Parmesan. Sprinkle the escarole with the Parmesan crumbs and serve.Russian Beet Borscht
Russian Beet Borscht
From The Moosewood Cookbook by Molly Katzen I know what you’re thinking—Borscht gets a bad wrap as being an overcooked and under-seasoned vessel for unwanted beets. I LOVE this recipe though because of the freshness of the vegetables used to compliment the beets.
Ingredients
- 1 ½ cups thinly sliced potatoes
- 1 cup thinly sliced beets
- 4 cups water
- 2 Tbs butter
- 1 ½ cups chopped onion
- 1 tsp caraway seed
- 1 ½ tsp salt
- 1 stalk celery, chopped
- 1 medium-sized carrot, sliced
- 3-4 cups shredded cabbage
- Freshly ground black pepper
- 1 tsp dill (plus extra for garnish)
- 1-2 Tbs. cider vinegar
- 1-2 Tbs. brown sugar or honey
- 1 cup tomato puree
Toppings: sour cream or yogurt, extra dillDirections
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender. Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasoning and serve hot with optional toppings.Roasted Corn, Black Bean, and Tomato Salad
Roasted Corn, Black Bean, and Tomato Salad
From All You, August 2009
Ingredients
Directions
Preheat oven to 400°F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 minutes. Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool. In a large bowl, combine corn mixture, cilantro, beans and tomatoes. In a separate bowl, mix vinegar, mustard, salt and pepper, whisking until salt is dissolved and ingredients are fully incorporated. Slowly add 1/3 cup oil, whisking constantly until blended and thickened. Pour over corn mixture. Stir well and season with additional salt and pepper, if desired.One-Pan Ratatouille
One-Pan Ratatouille
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
Ingredients
Directions
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.Zucchini, Tomato and Swiss Cheese Pie
Zucchini, Tomato and Swiss Cheese Pie
From the Willy Street Reader
Ingredients
Directions
Preheat oven to 375F. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Add the fennel seed, salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese; repeat and top with the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.Tuscan Panzanella
Tuscan Panzanella
Epicurious, January 2009, by Rick Tramonto, Mary Goodbody, and Belinda Chang One of my favorite salads! It’s a staple of the staff dinner at L’Etoile, and they do it best!
Ingredients
Directions
Creamy, Brothy, Earth, Hearty Soups
Creamy, Brothy, Earth, Hearty Soups
This is less a recipe than an approach to "Soup Improv" courtesy of Mark Bittman of the New York Times and cookbooks galore. You'll want to refer to it again and again as the palate of vegetables changes thoughout the season!
Ingredients
Directions
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 1. CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. 2. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan. 3. EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. 4. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.Farfalle with Wilted Frisee and Burst Tomatoes
Farfalle with Wilted Frisee and Burst Tomatoes
from epicurious.com, submitted by Cathy Wrobel
Ingredients
3 tablespoons extra-virgin olive oil 1 1/2 pints cherry tomatoes (I used grape tomatoes) 2 large garlic cloves, minced 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 2 large heads frisee (about one pound) 12 ounces farfalle (bow-tie pasta) 4 tablespoons unsalted butter, cut into 1/2-inch pieces 1/2 cup freshly grated Parmesan cheeseDirections
Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisee in batches and cook until wilted, about 3 minutes total. Season tomato-frisee mixture with salt and pepper. Meanwhile, cook pasta in pot of boiling water until tender, but still firm to bite, stirring occasionally. Drain, reserving one cup liquid. Add cooked pasta to skillet with tomato-frisee mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.Chicken Curry with Cashews
Chicken Curry with Cashews
from The Complete Asian Cookbook (Solomon), passed along to me by Dan Neely. Summer vegetables would make a nice addition, such as eggplant or zucchini--add near the end of simmering the chicken.
Ingredients
Directions
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. Just before serving: Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.Homemade Tomato Soup
Homemade Tomato Soup
from Eating Well, March/April 2011. A great soup to make and freeze!
Ingredients
Directions
Tomatoes, Green
Recipes
Green Tomato SalsaGreen Tomato Salsa
Adapted from eatdrinkbetter.com
Ingredients
Directions
Mix all ingredients together and let sit for 15-20 minutes. Great on black bean soup, tacos, eggs, etc!Fried Green Tomatoes
Fried Green Tomatoes
from Southern Living, July 2003
Ingredients
Directions
Turnips
Recipes
Quinoa with Roasted Winter VegetablesQuinoa with Roasted Winter Vegetables
from the NY Times food section, 10/18/11
Ingredients
1 pound winter squash, peeled and cut in 1 1/2-inch chunks 1/2 pound carrots, peeled, quartered and cut in 2-inch lengths 1/2 pound Brussels sprouts, trimmed and cut in half through the stem 1/2 pound turnips, peeled and cut in wedges 2 tablespoons extra virgin olive oil Salt and freshly ground pepper 1 cup quinoa 1/4 to 1/3 cup pesto or pistouDirections
1. Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes. 2. While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer. 3. When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.Harvest Meatloaf
Harvest Meatloaf
A Blue Moon original! Very adaptable, use what you have for fall veggies and it will taste great!
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oilDirections
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.Ham and Winter Vegetable Pot Pie
Ham and Winter Vegetable Pot Pie
from A Well-Seasoned Kitchen
Ingredients
1/2 cup unsalted butter, divided 6 medium-sized shallots, peeled, trimmed and cut in half OR 1 large onion, chopped 1 1/2 teaspoons fresh thyme leaves 2 teaspoons sugar 2 large carrots, peeled and cut into 1/2-inch square pieces 1 turnip or rutabaga, peeled and cut into 1/2-inch square pieces 1 celery root, peeled and cut into 1/2-inch square pieces 1 1/4 cups chopped ham (preferably country ham) 1/3 cup flour 2 1/2 cups whole milk (can also use 2 percent or skim) 2/3 cup grated Parmesan cheese 1/3 cup chopped Italian parsley 1 egg, beaten 1 sheet frozen puff pastry, thawedDirections
Preheat oven to 400 degrees. Melt 4 tablespoons butter in a large skillet over medium-low heat. Add shallots/onions, cover and cook, stirring occasionally, for 15 to 20 minutes or until tender. Increase heat to medium, stir in thyme and sugar and continue cooking, stirring, for 5 to 6 minutes or until caramelized. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside. While the shallots/onions are cooking, steam the carrots, turnip and celery root for 8 to 10 minutes or until tender when pierced with a fork. Add to the pie dish along with the chopped ham and stir together. Melt the remaining 4 tablespoons butter in a medium saucepan over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly, and cook for 3 or 4 minutes or until thickened. Stir in Parmesan cheese and parsley. Season to taste with salt and pepper. Pour into the pie dish and stir well. Brush the edges of the pie dish with beaten egg. Cover with the pastry, trimming excess (use the trimmings to decorate the top if desired). Push down on the edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center for steam to escape. Place on a cookie sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Serves 6. Make ahead: pot pie can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.Winter Squash
Recipes
Roasted Acorn Squash with Wild Rice StuffingRoasted Acorn Squash with Wild Rice Stuffing
From www.chow.com
Ingredients
Directions
Butternut Squash Soup with Apple and Ginger
Butternut Squash Soup with Apple and Ginger
My best recollection of a soup I often make!
Ingredients
1 Butternut Squash, peeled, cored, and cut into 1" pieces 1 quart water 1 quart chicken stock or veggie stock (or another quart water) 1 yellow onion, peeled and diced 2 Tbs. butter 1 apple, peeled, cored, and cut into chunks 2 Tbs. freshly grated ginger Salt and pepper to taste 1/4 cup cream or milkDirections
In a stock pot, melt butter and saute onions until golden. Add squash and apple pieces, 1 tsp. salt, the water and the stock and bring to a boil. Reduce to a simmer and continue until everything is every soft. Add grated ginger. Use an immersion blender to puree until very smooth, adding the milk/cream along the way. Taste and add salt and pepper as needed. Serve with crusty bread.Butternut Squash and Sage Lasagne
Butternut Squash and Sage Lasagne
This recipe also works well with pie pumpkin.
Ingredients
Directions
Quinoa with Roasted Winter Vegetables
Quinoa with Roasted Winter Vegetables
from the NY Times food section, 10/18/11
Ingredients
1 pound winter squash, peeled and cut in 1 1/2-inch chunks 1/2 pound carrots, peeled, quartered and cut in 2-inch lengths 1/2 pound Brussels sprouts, trimmed and cut in half through the stem 1/2 pound turnips, peeled and cut in wedges 2 tablespoons extra virgin olive oil Salt and freshly ground pepper 1 cup quinoa 1/4 to 1/3 cup pesto or pistouDirections
1. Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes. 2. While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer. 3. When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.Provencial Winter Squash Gratin
Provencial Winter Squash Gratin
NY Times, 11/1/11
Ingredients
3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice 4 garlic cloves, minced 1/4 cup bread crumbs 1/2 cup finely chopped fresh parsley 1 tablespoon fresh thyme leaves Salt and freshly ground pepper 3 tablespoons extra virgin olive oilDirections
1. Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm. Advance preparation: You can get most of the busy work – the dicing of the squash – done a day before you assemble and bake this. If you need oven space for your turkey, make the gratin ahead and reheat in a medium oven until sizzling. It will keep for a few days in the refrigerator. Variation: If you don’t want this to taste quite as garlicky (it’s characteristically Provençal), instead of mincing the garlic and tossing with the squash, peel and crush the garlic cloves. Heat the oil and garlic together in a small skillet until the garlic is golden brown, then discard the garlic cloves and toss the oil with the other ingredients as directed.Zucchini
Recipes
Zucchini FriesZucchini Fries
From Health, Sept 2008. This is a favorite recipe from a past newsletter, a great twist to keep the summer squash exciting. They are easy and very tasty!
Ingredients
Directions
Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with oil, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown, turning once.Yield: 4 servings.
Zucchini Frittata with Basil
Zucchini Frittata with Basil
From Vegetarian Cooking for Everyone by Deborah Madison
Ingredients
Directions
Toss the zucchini with 1 tsp salt and set aside in a colander for 20 minutes. Rinse briefly, then squeeze dry. Warm half the olive oil in a wide skillet over medium-high heat. Add zucchini and cook until it’s dry and fleck with gold in a few places, about 6 minutes. Transfer zucchini to a bowl and wipe out the pan. Preheat the broiler. Beat the eggs with a few pinches of salt and pepper, then stir in the garlic, zucchini, basil, and cheese. Add the remaining oil to the pan and when it’s hot add the eggs. Lower the heat and cook for a minute or 2, then give the pan a few jerks to make sure the eggs are loose on the bottom. If they’re sticking, loosen them with the thin rubber spatula. Cook over medium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the frittata 4-6 inches under the broiler to finish cooking the top.One-Pan Ratatouille
One-Pan Ratatouille
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
Ingredients
Directions
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.Zucchini, Tomato and Swiss Cheese Pie
Zucchini, Tomato and Swiss Cheese Pie
From the Willy Street Reader
Ingredients
Directions
Preheat oven to 375F. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Add the fennel seed, salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese; repeat and top with the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.Summer Squash “Fettuccini” with Brown Butter
Summer Squash “Fettuccini” with Brown Butter
Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables. I made my own version (below) and loved it—but it’s certainly a work in progress. See what you think—we all looking for new uses for summer squash, aren’t we??
Ingredients
Directions
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!Zucchini Relish
Zucchini Relish
This recipe comes to us from CSA member and pick-up volunteer Natalie. As usual, you can adjust the ingredients and just make a little.
Ingredients
Directions
Chop 20 medium-sized zucchini and 6 large onions (relatively fine). Sprinkle with ½ cup canning salt and cover with water. Refrigerate overnight, then rinse with water and drain. Prepare 2 cups vinegar, 1 cup sugar, 1 teaspoon mustard seed, and 2 teaspoons celery seed, and bring to a boil. Add chopped zucchini and onion and simmer for 10 minutes. Fill jars, leaving ¼-inch headspace. Process in a boiling water canner for 10 minutes.Zucchini, Summer Squash and Fennel Salad
Zucchini, Summer Squash and Fennel Salad
from "24 boxes", a blog following the CSA season at Angelic Organics farm.
Ingredients
2-3 Zucchini or Summer Squash 1 Fennel bulb Lemon Juice Olive oil Salt pepper Feta cheeseDirections
The key to this salad is slicing the veggies very thin. This is best accomplished with a mandolin, a kitchen tool with a sharp blade embedded in a flat surface that you run the veggies along. Asian food stores sell them cheaply, but you can also find them at higher-end kitchen stores. Slice the zucchini, summer squash and fennel on the thinnest mandolin setting (or approximately 1/8"). For the dressing, combine equal parts lemon juice and olive oil; add salt and pepper to taste. Toss dressing with vegetables and refrigerate for at least one hour. Before serving, top with crumbled Greek-style feta cheese and freshly ground black pepper.