MAIN DISHES
Sautéed Celeriac with Soy Sauce
1 celeriac bulb, trimmed and sliced
2 cloves garlic
2 T olive oil
2 T soy sauce
Heat oil and garlic in skillet, add celeriac slices and soy sauce. Cook until brown.
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Roasted Winter Root Bake
When I was in college, I had what someone called a "root bake" for the first time, and it was so good!
The general idea is chop up all kinds of roots into similar sized chunks, coat/toss with olive oil, sprinkle with salt and pepper and bake in the oven at about 400 until all items are soft to the tines of a fork. Stir after about a half hour. Herbs generally do better added part way in to cooking.
Things you can include:
Parsnips, Rutabagas, Beets, Turnips, Daikon, Sweet Potatoes, Potatoes, Onions, Garlic, Carrots, Herbs, Celeriac, Kohlrabi, and anything else I'm forgetting.
Variations could include adding any of the following: soy sauce, sesame oil and sesame seeds, honey mustard, hot pepper flakes, making a cilantro dressing to pour over them, serving with ketchup, and who knows what else.
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Stuffed Cabbage
Serves 4
1 cabbage head
¼ cup olive oil
1 cup diced onion
4 cloves garlic, minced
½ cup minced carrots
2 cups cooked brown or wild rice
¼ cup walnuts or pumpkin seeds
¼ cup red wine
½ cup dried cranberries
1 cup maple syrup or brown sugar
2-4 cups tomato or pepper sauce
Wash cabbage; cut out core. Place cabbage in boiling salted water and cook, covered, 3 minutes. Drain and
set aside. When cabbage is cool enough to handle, separate leaves; set aside.
Heat oil in large, heavy skillet. Add onions, carrots, and garlic; saute until transparent about 7 minutes. Stir in nuts, rice, and wine. Season to taste with salt and pepper. Cook 5 minutes longer. Cover and set aside.
Place each cabbage leaf on flat surface. Shape stuffing into meatball-sized balls. Place one ball on root end of each leaf; roll up to enclose filling like a burrito. Place rolls tightly into an over-proof casserole dish and pour tomato or pepper sauce in bottom until cabbages are half covered. Place in a 350-degree oven and bake 30 minutes, or until flavors blend.
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Irish Cabbage and Bacon
Serves 6 sides
12 strips bacon or other pork equivalent
1 medium head of cabbage, chopped
6 cloves garlic, chopped
2 carrots, chopped
1 pound potatoes, chopped
Dijon mustard
Add bacon to a pan that wil hold all ingredients and cover with salted water. Bring to a boil and add cabbage, potatoes, and garlic; cook until vegetables are tender. Drain most of liquid except about a cup and set into serving dish. While vegetables are boiling, saute onions in butter or oil on medium heat until browned and caramelized. Set atop cabbage mix and serve with hot, spicy mustard! Yum!
For a list of local farms that sell pork, check out www.buylocalfood.org.
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Roasted Brussels Sprouts in Creamy Dijon Sauce
1 pound brussels sprouts cleaned, trimmed, may cut in half
1 red onion, cut into wedges
1 white onion, cut into wedges
4 ounces kielbasa sausage, cut into 1/2 inch slices (optional, sub marinated tempeh or tofu)
4 ounces smokey cheddar wurst sausage, cut into 1/2 inch slices (optional, sub marinated tempeh or tofu)
1 cup peeled baby carrots
2 tablespoons olive oil
salt and pepper to taste
1/2 cup milk
1/4 cup Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
Preheat oven to 450°.
Toss sprouts, onions and sausage in a bowl with the oil, salt and pepper. Spreading them out in a single layer on a baking sheet and roast for 20 minutes or until Brussels sprouts are lightly browned and tender yet crisp. Stir occasionally through the 20 minute period.
Simmer milk, mustard, honey and vinegar in a small suacepan over medium low heat for 10 minutes. It will slightly thicken, stir often. Place sprouts in a serving dish and spoon sauce over them evenly.
From RecipeTips.com
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Parsnip Coconut Rice
2 cups uncooked rice
2 T butter or olive oil
1 onion, chopped
1 garlic clove, diced
1 pound parsnips (about 3-4), diced
1/2 t turmeric
2 t curry powder
3 c veggie stock or water
1 apple, diced
1 can coconut milk
Heat pan with butter or oil. Place the rice in the pan and stir to coat. Add water and bring to a boil. Reduce heat and add all ingredients. Cover and simmer until rice is done (about 40 minutes for brown). Salt and Pepper to taste.
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Turnip Puff
2 cups cooked, mashed turnips, cooled
1 cup bread crumbs
1/2 cup melted butter
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated
Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.
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Mashed Potatoes with Shallots
4 Cups diced potatoes
1 tsp salt
1 Cup minced shallots
2 tbs butter
¼- ½ cup milk or potato cooking liquid
½ cup thinly sliced basil leaves (or 1 tbsp dried basil)
½ cup parmesan cheese (opt)
salt and pepper to taste
Put potatoes in enough water to cover them and salt the water. Cover and bring to a boil on high. Reduce and simmer for 20 minutes until the potato cubes are soft. Meanwhile sauté the shallots in the butter until soft (10 min). Mash together potatoes with the rest of the ingredients. Use just enough liquid to make the potatoes creamy and fluffy. Add salt and pepper to taste. Serve immediately. Serves 3-4.
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Sesame Sauté with Pea Tendrils, Leeks and Bok Choy
2 leeks
1 bunch pea tendrils, longer stems removed
1 head bok choi
2 Tbs. sesame oil
3 cloves garlic
sesame seeds to garnish (optional)
Chop the leeks and sauté in the sesame oil until soft. Add the garlic and the greens and cook until wilted. Serve hot and sprinkled with sesame seeds.
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Maple-Glazed Sesame Sweet Potatoes
This is a sweet side to compliment an Asian-themed meal.
3 large sweet potatoes, cubed
2 Tbs. butter
2 Tbs. Sesame seeds
2 Tbs. Maple syrup
salt and pepper
Put sweet potatoes in a skillet with ¼ inch of water on the bottom. Cover and steam until cubes are almost tender. Drain any remaining water and return to heat. Add butter and maple syrup and stir frequently, allowing the sweet potatoes to start to brown on all sides. Add the sesame seeds, salt and pepper to taste and cook until browned.
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Belgian Leek Tart
Crust
4 tablespoons (or more) ice water
3/4 teaspoon apple cider vinegar
1 1/2 cups unbleached all purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.
Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD Can be made 3 days ahead. Keep refrigerated.
Allow dough to soften slightly at room temperature before rolling out.
Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan.
Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling.
Filling
1/2 cup whole milk
1/2 cup heavy whipping cream
2 eggs
1/4 teaspoon salt
1/2 cup crumbled aged goat cheese (such as Bûcheron), rind trimmed
1 1/2 cups sauted Leeks (in butter or olive oil)
Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread sauted leeks over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.
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Butternut Squash and Rutabaga Puree
4 1/2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
1 cup (or more) canned low-salt chicken broth
3 pounds rutabagas, peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
Preheat oven to 400°F. Arrange butternut squash in single layer in 13 x9 x2-inch glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary.
Transfer squash and rutabaga pureé to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl. (Can be prepared 1 day ahead. Cool. Cover and chill. Re-warm over low heat.)
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Kohlrabi Mashed Potatoes
2-3 lbs potatoes
2-3 kohlrabi, peeled
½ stick butter
salt and pepper to taste
Boil up potatoes and kohlrabi. When soft, pour off liquid and reserve for later. Add the half stick of butter and enough of the liquid back into the pot to mash into desired consistency. ( You may want to food process if the kohlrabi doesn’t mash well).
Add salt and pepper to taste. The kohlrabi adds a nice sweetness to the mashed potatoes and try the water you boiled them in—it’s super sweet too!
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Kohlrabi and Potato Gratin
2 Tbs. butter
2 cups heavy cream
2 tablespoons crème fraîche or sour cream
1 cloves garlic, minced
1/2 teaspoon minced thyme
Salt and freshly ground pepper
4 large potatoes (2 pounds), peeled
1 large kohlrabi, peeled
Preheat the oven to 300°. Butter a 9-by-13-inch glass baking dish. In a skillet, melt the butter and add the thyme and garlic and let simmer a few minutes to release the flavors. Add the heavy cream and sour cream or crème fraîche and plenty of salt and pepper.
Using a vegetable mandolin (or a knife and a skilled hand), thinly slice the potatoes and kohlrabi, then add to the cream and toss to mix. Spread the potatoes, kohlrabi and cream in an even layer in the prepared baking dish and bake for 15 minutes. Increase the oven temperature to 325° and bake for about 1 hour and 15 minutes longer, or until the potatoes are tender and the top is browned. Let the gratin stand for 10 minutes before serving.
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Braised Kohlrabi
Serves 4
2-3 bulbs kohlrabi (or most of a giant kohlrabi)
1 small onion
2 Tbs butter
salt and pepper
Heat butter in a heavy skillet. Chop onion and sauté in butter over medium heat.
Peel kohlrabi to remove fibrous skin. Slice thinly, or grate coarsely. Add to skillet, stir to coat with butter, and cover. Reduce heat to medium-low and cook until kohlrabi is tender, about 15 minutes for slices, less if grated. Add salt and pepper to taste. Serve hot.
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Stuffed Delicata
Serves 4
This recipe would also work with acorn or carnival squash.
2 delicata cut in half length-wise and de-seeded
¼ cup goat cheese
1 large onion or 3 shallots
2 cups cooked rice
2 cloves garlic
1/4 cup toasted walnuts
1 Tbs. fresh chopped sage
butter or olive oil for sautéing
1 small bunch spinach or other green
salt and pepper to taste
Place squash face down on a greased backing sheet for 30-40 min at 350˚. While baking, prepare filling. Sauté onion or shallots in butter. When translucent, add garlic and sage and stir occasionally until onions are browned. Add spinach and when wilted, remove from heat.
Toast nuts and add to onion mix with rice, goat cheese and salt and pepper to taste. Fill squash halves and return to the oven for 20 min or until the tops start to brown.
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Sauteed Radishes with their Greens
Serves 4
2 Tbs unsalted butter
1/4 tsp black pepper
1 Tbs olive oil
1/2 cup water
2 bunches radishes (1 1/2 lb total), halved lengthwise, then sliced crosswise ¼” thick
3/4 tsp salt
Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1-4 minutes. Add chopped radish greens and sauté, stirring, until wilted, about 1 minute.
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Indian-Style Okra
3 tablespoons butter
1 medium onion, chopped
1 pound sliced fresh okra
1 tsp fresh grated ginger
2 cloves minced garlic
1 tsp minced hot pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt to taste
Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, hot pepper, coriander, and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender. Turn heat up and add garlic and cook a few more minutes.
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Spaghetti Squash with Fresh Tomato Sauce
Serves 2-4
1 large spaghetti squash
2 onions, chopped
5 tomatoes, chopped
2 cloves garlic
1 red or green bell pepper, chopped
1 bunch of basil
olive oil
salt and pepper to taste
grated parmesan cheese
Cut squash in half lengthwise and scoop out the seeds. Place face down on a pan with ¼ inch of water and bake for 40 minutes at 350˚.
While baking start the sauce. Sauté onions and garlic and peppers for 5 min on medium heat. Add tomatoes salt and pepper to taste and simmer for the remainder of the squash prep time. Remove squash from the oven and stick a fork into the cut side. The fork should go in easily, but it should not be mushy.
Cool for 5 minutes and using the fork, scrape the strands of squash from the skin, trying to keep them intact. Serve immediately topped with the sauce, the fresh chopped basil and cheese
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Braised Fennel
A modest recipe by Jarrett
2 fennel bulbs
1 tablespoon finely chopped fennel greens
2 tablespoons olive oil (twice)
1 carrot
1 head broccoli
1 green pepper
1 large or two small leeks (or onions)
2 cloves garlic
1/4 teaspoon dried thyme,dill, or oregano
1 bay leaf
1/2 cup white wine
1 cup water (+ another 1/2 cup or so)
Keeping the root end of the fennel bulbs intact, half each lengthwise. Cut pepper, carrot, broccoli, leeks and any other desired vegetable into very small pieces (diced). Set aside. Mince or slice garlic.
In large skillet, heat oil on medium/high heat. Add garlic and saute briefly, about 30 seconds. Add chopped leeks, saute another 2 minutes. Now add the rest of the chopped vegetables, except fennel, and saute for another 2 minutes. Next move all vegetables to one side of the pan, and add the fennel halves cut side down. Salt and pepper at this stage if desired.
Now pour the cup of water over the whole mix (be careful not to splash!) and then reduce heat to medium and simmer until water has evaporated. Stir the whole mixture up, add another 1/2 cup water and evaporate it off again. When cooked, the fennel will be more tender than when it was raw, and slightly browned on the bottom.
Move all food off pan now onto a serving dish. But don't wash the pan! Return it to the heat, and scrape all the caramelized fennel and vegetable bits on the pan. Add the wine and another 2 tablespoons olive oil. When wine has reduced by half, add chopped fennel greens, and salt and pepper to taste. Remove from heat and spoon over fennel and vegetables on serving dish. Viola! Serve with rice pilaf or pasta aldente.
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Thai Eggplant Stirfry
2-3 eggplant
3 chili peppers
4 cloves garlic
¼ cup cilantro
1 small onion, quartered
3 ts. Brown sugar
2 T lime juice
1 T vegetable oil
8 ounces tofu
½ cup fresh basil
1 T soy sauce
Preheat the grill for high heat. Oil the grill grate, and cook the eggplants on all sides until charred and black, about 15 minutes. Remove from heat and cool. Peel, slice diagonally, and set aside.
In a food processor or blender, combine the chile peppers, garlic, cilantro, onion, sugar, and lime juice. Process until smooth. Heat oil in a large skillet over high heat, and add the chile mixture. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, 1/4 cup of basil, soy sauce, and the eggplant. Cook until heated through. Remove to a serving dish, and garnish with the remaining basil.
From Red Fire Chef Kristen Schafenacker, 2007.
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Ginger-Garlic Eggplant
1-3 eggplants sliced lengthwise in both directions to make very large match-sticks
1 small head of garlic or 2/3 of a large head
½ inch chunk of fresh ginger
1 small hot pepper
oil for frying
soy sauce
Boil a couple inches of water(enough in your pot to mostly cover the sliced eggplant) with a splash of soy sauce and add sliced eggplant. Cook until the eggplant becomes somewhat translucent but not fully cooked. In a large cast iron pan heat enough oil to cover the bottom of the pan (about ¼ cup).
Mince garlic, ginger and hot pepper together and add to hot oil and stir for one minute over med.-high heat. Add parboiled eggplant and turn quickly and often to coat. Add another splash of soy sauce and continue cooking, stirring often until the toughest bits of eggplant have reached the yummy-soft stage.
Serve hot or cold, over rice, on a salad of lettuce or just by itself.
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Homefry Pie
1 onion, diced
2 lbs potatoes, grated
3 cloves garlic, minced
4 stalks celery, minced
2 beets, grated (opt)
¼ cup oil or ½ can coconut milk
1 tsp. curry powder
1 tsp. salt
Mix all ingredients in a large bowl until well combined. Pack into a cake pan, pie plate or bread pan and bake for an hour at 350° until the top is brown and a fork stuck in the center brings out cooked potatoes.
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Summer Medley Quiche
The egg share has started and quiche for dinner is yummy! You can substitute any vegetables for the ones called for depending on what’s at the bottom of your fridge.
1 pie shell
5 eggs
1 cup whole milk or cream
½ cup grated cheese of choice
2 Tbs. Olive oil or butter
2 ½ cup sautéed vegetables (onion, summer squash/zuke, pepper, kale, fresh herbs like savory or sage)
2 cloves garlic, minced
1 sprig basil chopped (opt)
1 tomato sliced (opt)
In a large frying pan with the olive oil or butter, start with the onions and then add the ss/zuke, pepper, fresh herbs, kale, and garlic last). When all veggies are tender, drain off any liquid and spread out on the bottom of the crust. Sprinkle the cheese over the top.
Wisk the eggs with the milk and add ½ tsp salt and pepper and pour over the veggies. Top with the basil and tomato if you like and bake until puffed and brown at 375˚ (about 30 min). Enjoy hot or cold.
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Southern Collard Greens
Here’s a vegetarian recipe for the southern favorite. If you want to go for the real thing, just add a ham hock and reduce your salt and stock.
1 bunch of collard greens
1 onion, diced
1 Tbs. olive oil
1 Tbs. butter
3 cups vegetable stock
2 tsp. balsamic vinegar
T. red wine or cider vinegar
hot sauce
salt and pepper to taste
Sautee onion in butter and olive oil until transleucent. Add stock, balsamic vinegar and chopped collards and simmer for 1 ½ hour-2 hours. Add the rest of the vinegar, hot saßuce, salt and pepper to taste and serve.
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Fresh Tomato & Basil Pasta Sauce
1/2 cup sweet basil, chopped
2 garlic cloves, minced
2 large tomatoes, peeled, seeded and chopped
4 tablespoons olive oil
pinch of salt and pepper
Parmesan cheese
Combine all of the above ingredients (if you do it at least 1 hour before serving the flavors will meld nicely, but don't refrigerate, since tomatoes lose flavor in the fridge). Pour over hot pasta and add 2 tablespoons Parmesan cheese. For cold pasta salad, add one red, one yellow, one green julienned pepper and 2 tablespoons red wine vinegar.
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Green Beans Braised with Tomato and Basil
3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
3 garlic cloves, minced
1 1/2 pounds green beans, trimmed
1-2 tomatoes , finely chopped (about 1 cup)
1 cup (packed) fresh basil leaves
1/2 cup water
Heat oil in large nonstick skillet over medium heat. Add onion and half the garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Add the rest of the garlic and season to taste with salt and pepper. Transfer to bowl and serve.
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Garlic and Herb Ratatouille
2 tablespoons olive oil
1 onion (opt.), chopped
4 cloves garlic, crushed and minced
1 small eggplant, cubed
2-3 large tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
2 Tbs. fresh, chopped basil
1/2 teaspoon oregano
1/4 teaspoon thyme
2 tablespoons chopped fresh parsley
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add eggplant and half the garlic; stir until coated with oil. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Add rest of garlic and cook one more minute.
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Potato Tacos
4-6 tortillas
2 1/2 c. par-boiled potatoes
1 cup chorizo, soyrizo, or any sausage/protein equivalent
1 t. cumin
1 t. cayenne powder or 1/2 fresh hot pepper
1/2 onion, sliced
1 clove garlic
handful of cilantro and greens
Serves 4. In a well oiled pan add onion, garlic, and meat
or substitute. Saute a few minutes then add the cumin, cayenne, salt and
pepper. Cook until potatoes are browned.
Stuff into a tortilla and top
with cilantro, greens, and other condiments you like. (Note:)
If using tofu,
increase the spices slightly in order to soak up the flavor. Soyrizo is
a spicy sausage substitute that can be found in most grocery stores that
carry tofu products. (I've even noticed it at Market Basket in Boston).
From Red Fire Chef Kristen Schafenacker, 2007.
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Summer Tabbouleh
1/2 cup fine bulgur or 1 cup dried (2 cups cooked) chickpeas
1 tsp salt
3 tablespoons olive oil
1 cup boiling-hot water
2 medium tomatoes, cut into 1/4-inch pieces
2 cucumbers, peeled and cut into 1/4-inch pieces
1-3 bunches parsley, finely chopped
3 tablespoons fresh lemon juice
1/4 cup finely chopped fresh mint
2-4 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
½ onion, thinly sliced (opt.)
1 Tbs. Toasted cumin seeds (opt.)
Mix the bulgur with the salt and oil and pour the boiling water over. Cover and let sit for 10 min. If using chickpeas, soak dry beans for 2 hours to overnight and boil until soft (up to 3 hours depending on soak time). Run under cold water and remove skins as desired. Add remaining ingredients and mix well. Chill.
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German Sweet and Sour Red Cabbage
1 head red cabbage, shredded
1 cup onion, chopped
1 apple, chopped
¼ cup vinegar
2 cups water
3 Tbs sugar
salt
Salt the shredded cabbage and let sit for a half hour. Add remaining ingredients and simmer covered for one hour until cabbage is tender.
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Greggie-Pie's Cabbage Pie
A fellow named Greggie is quite fond of this pie.
Serves 4
1/2 cabbage (doesn't matter what color)
1/2 onion
1/2 -3/4 cup fresh dill (not dried)
3 hard boiled eggs
1/4 cup feta cheese
2 Tbs olive oil/ butter
Other veggies if you like:
carrots
mushrooms
summer squash
Prepare a pie crust (top & bottom) from your favorite recipe or storebought and set aside.
Chop onion into thumbnail size squares and begin to sauté in olive oil or butter. While that is sautéing chop cabbage into ribbons (1/4" to 1/2" width) and toss in after onions. Stir around and cover while you chop the carrots into bite size pieces. Toss carrots in and give another good stir. Chop dill rather finely and add to sautéed mixture in pan. Sauté until everything is lightly cooked (it’ll get cooked again).
Transfer to a bowl where you add the feta and mix well. Cut hard boiled eggs into cubes or into slices, however you prefer.
Add half of sauté/ feta mixture into pie crust, then add the egg as a middle layer, then add the rest of the sauté mixture.
Roll on the pie crust top, cut slits for steam vents and put in oven at 375˚ for 45 min to an hour. Remove when pie crust is a nice brown.
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Kasha with Summer Veggies
1 cup roasted buckwheat groats
1 egg
2 cups water or veggie stock
1 Tbs. Butter
2 cups diced zucchini or summer squash
1⁄2 cup diced carrot
3 cups chopped greens (swiss chard, kale, spinach etc.)
3 garlic scapes chopped or 2 cloves garlic minced
salt and pepper
Beat egg and mix in buckwheat till groats are coated.
Cook in a skillet until the egg is cooked and the groats
are dry. Move groats to a pot of boiling water or stock,
add 1⁄2 tsp salt and simmer for 7 to 12 minutes or until
liquid is absorbed.
In the skillet, sauté the scapes and carrot in the butter for five minutes and then add the zucchini. When the squash starts to get translucent, add the greens and the groats and any additional salt and pepper and cook until the greens are tender (time will differ for different greens).
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Sesame Greens with Garlic Scapes
If you’ve used up your garlic scapes and can’t find more, garlic cloves would work fine. Also, this recipe is meant to use any greens you have around so spinach, kohlrabi greens, and kale can all be added or substituted for other greens.
1 bunch turnip greens
2 turnips or kohlrabi
1 bunch swiss chard
greens from 1 bunch of beets
4 garlic scapes
1/8 cup oil
2 Tbs. Sesame oil
2 Tbs. Sesame seeds
1 Tbs. Tamari (soy sauce)
1⁄4 tsp cayenne (opt.)
Chop greens, removing stems and chopping finely (they
need more time to cook so if you want to use them you
just have to start them earlier). Thinly slice turnips and
cut scapes into 1 inch pieces.
In a wok or similar skillet, heat oil until hot and toss in turnips, scapes, and any stem pieces. Cook for 5 minutes. Add beet greens and tamari, cover and cook another 5-10 minutes, stirring occasionally. Add cayenne, sesame seeds, swiss chard, and turnip greens and cook until greens are wilted.
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Green Garlic Pesto
10 stalks green garlic
½ cup olive oil
½ cup walnuts or pine nuts
½ cup grated parmesan cheese
1 tsp salt
1 Tbs. Lemon juice.
1 Tbs. water
Makes 1 cup.
Place all ingredients in the food processor and blend until smooth. Use on pasta, pizza or sandwiches.
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Herbed Couscous with Green Garlic and Hakurei Turnips
1 1/2 cup couscous
2 3/4 cups boiling water
1/4 teaspoon salt
2 Tbs. olive oil
½ cup chopped shallots or onion
2 Tbs finely chopped fresh oregano
1 Tbs. chopped fresh thyme
1 bunch turnips, chopped (chop greens too, but keep separate)
1 bunch green garlic, finely sliced
1 Tbs fresh-ground black pepper
Pour boiling water over the couscous and sprinkle on the salt and cover for five minutes, fluff with a fork and cover again. In a medium sized skillet, sauté shallots in 1 Tbs. olive oil with the chopped oregano and thyme. When they start to become translucent, add in the turnips and cover, stirring every minute or so. If they start to stick, add a little water. After 5 minutes, add the green garlic and the turnip greens, cover again and cook for a few more minutes. Add to the couscous with the other Tbs. of olive oil and any more salt and pepper to taste. Serve warm or chilled.
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Sunday Brunch Homefries
The best way to make them taste like the weekend!
1 lb potatoes cut into 1 inch cubes
1 delicata squash, peeled and cut into one inch chunks
1 hot pepper, diced
1 bell or sweet pepper, coarsley chopped
1 medium onion, coarsely chopped
2 tablespoons butter or margarine
salt and pepper
Bring a soup pot of water to a boil. Add potatoes and squash. Cook for 5 minutes until par-boiled or potatoes are just beginning to soften. Drain. Heat butter in a skillet (preferably cast iron). Add onions and both peppers. Saute a few minutes then add the potatoes. Salt and pepper during the cooking process. When able to stick a fork easily through the potatoes, they are done. Top with fresh salsa!
From Red Fire Chef Kristen Schafenacker, 2007.
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Indian Style Stirfry
2 lb. or so potatoes (about 6 medium sized ones)
1 cup chopped red onion
1 large or 2 medium daikon, chopped into whatever size
1 head cauliflower, chopped into bite size
3 large or 5 medium carrots, cut into slices or sticks, or whatever
3 Tbsp. Cooking oil, like canola, vegetable, peanut, or anything really other than olive oil
1 Tbsp. Sesame oil
3 cloves garlic, minced or pressed
1 Tbsp. Turmeric
1 Tbsp. Curry powder or garam masala or channa masala (available at any Indian grocer)
1-3 tsp. Salt, to taste
4-6 cups White or brown rice, cooked by regular means
*specialty spices, not required
*The traditional way to cook this is with black mustard seed, dhal (lentils are close enough), curry leaf (available at any Indian store but you've probably never used it – this is not where curry powder comes from), and a touch of chile, dried chile flakes are fine. Each of these just needs a pinch, so have any/all of them on hand if you want.
Serves 4. Start off by cooking potatoes. Chop into 1 inch cubes or so, skins are OK but not required. Boil in plenty of water for 40 minutes. I know this seems long, they should come out very well cooked. Once that is going, make the rice. When the rice is finished, remove from heat but keep a lid on to keep it warm.
When the potatoes are 10-15 minutes from finished, start heating a skillet, wok, or pan with the cooking oil and sesame oil on high heat. This is the tricky part, where you add traditional spices. If you want, just skip to the part of adding the garlic. Otherwise, let the oil heat for a minute. Add a large pinch of lentils and then mustard seed. Keep the heat on high, when the mustard seed starts to pop, add the curry leaves and chili flakes. Stir continuously. After 30 seconds, add the garlic. It should sizzle rapidly. When the garlic first starts to brown, add the onions and sauté them for a few minutes. When the onions are becoming translucent, add the cauliflower and daikon. Stir fry now for about 4 minutes before adding the carrots and continue to stir fry, stirring every minute or so for another 5 minutes. If things start to burn add a bit more oil, or turn down the heat, or both.
When the vegetables are mostly cooked, turn the heat to very low. Now strain the potatoes, and add them to the stir fry. Add also the turmeric, salt and other spices desired. Toss well over the low heat, and check for the salt level you want. The potatoes fall apart somewhat, and give it an almost saucy feel, add a little water if you want. Viola! Serve with rice.
From Jarrett Mann, 2006.
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Hearty Asian Noodle Salad
1 cabbage, small or medium, shredded or chopped medium fine
2 lb. Grated carrot
1 or 2 grated turnips or daikon
A full bulb garlic, minced or pressed
a large finger sized chunk of ginger, finely grated or minced
4 Tbsp. Sesame oil
3 Tbsp. Rice Vinegar
¼ cup raw or toasted sesame seeds
3-5 cups cooked pasta
2/3 cup soy sauce (preferably not low sodium, but whatever you need to do…)
The best part about this recipe is that it can be assembled in any order. It requires kind of a large bowl, of course you could always half the recipe (or double it!). The roots do not need to be peeled, only washed. Cook the pasta until al dente, then strain and rinse thoroughly with cold water before adding to the bowl. The pasta can be of any variety, I have used spaghetti and ziti before, if you use spaghetti cut it up a bit first, so the strands are not so long. I think ginger is best grated through the small side of a cheese grater. After grating the ginger you will end up with a fibrous mass when you are finished, squeeze this hard and a very nice ginger extract can be squeezed out into the dish. Everything else gets added whenever you want, toss thoroughly and serve chilled or room temp. For added flair, either serve on top of a bed of spinach or mix spinach right in. Try serving it at Thanksgiving, everyone seems to like it.
From Jarrett Mann, 2006.
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Stuffed Cabbage
Serves 4
1 cabbage head
¼ cup olive oil
1 cup diced onion
4 cloves garlic, minced
½ cup minced carrots
2 cups cooked brown or wild rice
¼ cup walnuts or pumpkin seeds
¼ cup red wine
½ cup dried cranberries
1 cup maple syrup or brown sugar
Wash cabbage; cut out core. Place cabbage in boiling salted water and cook, covered, 3 minutes. Drain and
set aside. When cabbage is cool enough to handle, separate leaves; set aside.
Heat oil in large, heavy skillet. Add onions, carrots, and garlic; saute until transparent about 7 minutes. Stir in nuts, rice, and wine. Season to taste with salt and pepper. Cook 5 minutes longer. Cover and set aside.
Place each cabbage leaf on flat surface. Shape stuffing into meatball-sized balls. Place one ball on root end of each leaf; roll up to enclose filling like a burrito. Place rolls tightly into an over-proof casserole dish and pour tomato or pepper sauce in bottom until cabbages are half covered. Place in a 350-degree oven and bake 30 minutes, or until flavors blend.
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Irish Cabbage and Bacon
Serves 6 sides
12 strips bacon or other pork equivalent
1 medium head of cabbage, chopped
6 cloves garlic, chopped
2 carrots, chopped
1 pound potatoes, chopped
Dijon mustard
Add bacon to pan that wil hold all ingredients and cover with salted water. Bring to a boil and add cabbage, potatoes, and garlic; cook until vegetables are tender. Drain most of liquid except about a cup and set into serving dish. While vegetables are boiling, saute onions in butter or oil on medium heat until browned and caramelized. Set atop cabbage mix and serve with hot, spicy mustard! Yum!
For a list of local farms that sell pork, check out www.buylocalfood.org.
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Hakurei Turnip and Apple Curry
1-2 leeks, chopped
2 TBSP oil
3 turnips, peeled and sliced thinly
1 apple, with some tartness, cored and chopped
2 tsp curry powder
1 tsp salt
lemon wedges
Cook the leeks, stirring, in the oil for 5 minutes over medium heat until they begin to brown. Stir in the turnip slices and cook 5 minutes more. Add the apple, curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with more lemon wedges.
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Ratatouille Outside the Box
Yes! A recipe from your share that is so good it fools the most finicky kid into eating vegetables.
1 large eggplant, or 3 Asian eggplant, cut into 1 inch x ¼ in pieces (if using Italian eggplant, peel first)
2 large tomatoes, diced
1 large onion, chopped
3 cloves garlic, minced
2-3 bell peppers, seeds removed, coarsely chopped
1 summer squash, diced
1/2 cup vegetable oil
1/3 cup apple cider vinegar
¾ cup chopped cilantro
1 t. cumin
½ t. cayenne pepper
salt and pepper to taste
avocado and lime slices
Saute eggplant in wok or skillet on high heat in all but 2 T vegetable oil (10 minutes). When browned, set aside on a paper towel. Add pepper and onions to wok and remaining olive oil if necessary. Cook until caramelized (10 minutes). Add vinegar, summer squash, tomatoes, and spices and cook until a thick sauce forms (10 minutes). Serve with avocado and lime wedges.
From Red Fire Chef Kristen Schafenacker, 2007.
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POTATOES
Most know how to make mashed potatoes, but have you tried
adding winter squash, parsnips, or rutabaga?
Cook thoroughly and mash with
boiled potatoes. Another note: there is no need to peel!
For the best
skillet potatoes, par-boil bite-size chunks until they start to become
tender.
Drain and throw on skillet with a little oil.
Potato Tacos (serves 4)
4-6 tortillas
2 1/2 c. par-boiled potatoes
1 cup chorizo, soyrizo, or any sausage/protein equivalent
1 t. cumin
1 t. cayenne powder or 1/2 fresh hot pepper
1/2 onion, sliced
1 clove garlic
handful of cilantro and greens
In a well oiled pan add onion, garlic, and meat
or substitute. Saute a few minutes then add the cumin, cayenne, salt and
pepper.
Cook until potatoes are browned.
Stuff into a tortilla and top
with cilantro, greens, and other condiments you like.
(Note:)
If using tofu,
increase the spices slightly in order to soak up the flavor
. Soyrizo is
a spicy sausage substitute that can be found in most grocery stores that
carry tofu products. (I've even noticed it at Market Basket in Boston).
BEETS
Beets can be boiled, baked, steamed, sauteed, and eaten raw.
Boiling
is fast (about 10 minutes) and you can actually use the water as clothing
dye.
However, it is rumored that some nutrition is lost in the boiling.
I recommend roasting if you have time. Roast them in a dish with a little
bit of water on the bottom. Cover and roast for 30-40 minutes.
Sauteing is yummy. Cook like you would if sauteing carrots.
Lastly, beets are delicious raw. Prepare them by grating or chopping in small pieces and add to a salad.
Beet and Winter Squash Strudel
12-16 phyllo pastry sheets
oil or melted butter for brushing
2 large beets or 4 small
2 cup peeled and diced winter squash
1 cup goat cheese
1/2 cup ground walnuts
Prepare beets and squash: Dice beets into 1/2 inch cubes. Place beets
and squash in a baking dish, cover, and roast for 30 minutes. (note, this
can be done ahead of time) Mix with goat cheese, beets, walnuts, and
winter squash.
Lay six thawed phyllo sheets together by brushing one sheet
at a time with butter and stacking on top of each other. Spread the beet
mixture lengthwise near one side about 3 inches in width, leaving 1 inch
on each end of phyllo. Fold the end into the mixture then begin to roll
the phyllo up. Brush the top with the oil and repeat with remaining sheets.
Bake in a 375 degree oven for 30 minutes or until they begin to brown.
Slice into 2 inch thick wedges.
For a
Vegan version: It is possible to omit the goat cheese.
I do recommend using crumbled tofu mixed with nutritional yeast and maple
syrup or soy yogurt in place.
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