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Chantenay carrots are actually meant to be grown large. The flavor improves with size, and they seem to have a nicer flavor as well. This recipe can be made with other carrots, but I love the flavor and shape of big Chantenays. Serve this as a side to beef or with roasted Portobello mushrooms as a bed.
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This is a very pretty dish if you can get the rainbow carrots, but it will still taste great if all you have are monochromatic carrots. It is important to watch the sugar as it browns. It only takes a split second and it can go from caramel to charcoal. Feel free to remove the pan from the heat to slow it down, and have your butter cut and ready to toss in. Do it a couple times and it is no big deal. Besides basil, you could use cilantro or mint. Might even work with shiso. Many rainbow carrots have color that is mostly on the outside, so scrub rather than peel.
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These tubers are neither from Jerusalem or are they related to artichokes. They are in the sunflower family, and have some of that nutty flavor. This recipe takes its name from my kids. Once when I was making this, they were watching and my daughter commented that the slices of sunchoke looked like gold coins. These are great-they taste like a cross between potato chips, French fries, and sunflower seeds. Just be sure to serve them hot, as they do not hold well. Peeling these is beyond tedious. Soak them in cool water for 5 minutes or so, then scrub them with a brush.
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I can’t get a head of red cabbage without making at least ONE pot of my Grandmother’s red cabbage. I’m not sure if this came from the Welsh side or the German side of her family, but it’s a favorite of ALL our family.
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This recipe was recommended by one of our members as an easy way to make delicious turnips. It is adapted from her ayurvedic cookbook. It is to be served with rice or other grains.
INGREDIENTS:
2 tsp oil 1/2 tsp whole cumin seeds 1 small onion 1 tsp minced garlic 8 cups turnips peeled and cubed 1/4 cup water 1/2 tsp turmeric 1 tsp sea salt cayenne pepper to taste 1 tsp maple syrupMETHOD:
Heat oil in a large pot on medium high. Add cumin seeds and let sizzle for 30 seconds. Add onions and saute for 4-5 minutes until golden. Add garlic and ginger and saute for one minute. Add turnips, water, turmeric, salt and cayenne. Toss to mix. Reduce heat to medium. Cover with lid and cook for 30-40 minutes until turnips are soft. Add more liquid if needed. Add maple syrup and mash. Season to taste.
Making my own granola is easy, and very satisfying. I always double the recipe as it is just as easy as doing a single batch, and it lasts quite a while. A perfect partner for fresh fruit and vanilla yogurt.
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This is my version of the basic recipe for gravlax, which is a traditional cured salmon from Scandinavia. Easy to do, and less expensive than store bought, it also tastes better. Once you have this down, you can start playing with other flavorings, like adding thyme or mint. The fattier the salmon, the better for gravlax, by the way. Remember, don’t eat salmon raw. It should always be cured, smoked, frozen, or cooked to avoid possible parasite problems.
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Food from the UK has some of the noisiest names, and can be so, ummm, bland. Bangers and Mash. Bubble and Squeak. And Champ… When made right, this is not a bland dish. Although usually made with green onions, I have tweaked this traditional Irish recipe and used green garlic instead. It is a simple recipe that is all about the ingredients.
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INGREDIENTS:
1 bunch green garlic
1 medium brown onion*
Thyme leaves from two sprigs
1 tablespoon olive oil or olive oil/ butter combined
Salt and fresh ground pepper to taste
½ cup water, white wine, white vermouth, or a combination
1 teaspoon sugar (or as needed)
1 tablespoon white wine vinegar (you may or may not need this)
1 bunch green garlic
1 medium brown onion*
Thyme leaves from two sprigs
1 tablespoon olive oil or olive oil/ butter combined
Salt and fresh ground pepper to taste
½ cup water, white wine, white vermouth, or a combination
1 teaspoon sugar (or as needed)
1 tablespoon white wine vinegar (you may or may not need this)
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This dish is cooked so it is not soupy, but rather until there is just a bit of liquid left. You can add more vegetables as you wish, and mushrooms and/or sausages turns it into a full dinner for the carnivorous set. I like it next morning heated up with a couple of farm-fresh eggs poached or basted on top.
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INGREDIENTS:
8 cup home-made chicken stock2 stems green garlic chopped and sautéed
2 Tbs. butter 1 Tbs. freshly-squeezed lemon juice
Salt to taste
Freshly-ground black pepper to taste
½ to 1 cup cooked fava beans
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Peeling the squash before cutting makes it easier. Don’t worry about getting all the peel off; a little left on is fine and looks nice. If it is easier, cut it into larger pieces, and use a very sturdy peeler such as the kind with the u-shaped handle. Save the seeds to roast; just wash well and dry, then oil and sprinkle with salt and bake 10-15 minutes at 350°F or until done. Eat as is or save and use as garnish for this dish.
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INGREDIENTS:
½ bunch scallions, green parts and whites separated and sliced finely 2 cloves garlic, peeled and de-germed and minced 1 leaf of fresh sage, slivered finely 1 cup farro ¼ cup white wine 3 cups liquid (water, stock, a combination) Salt and pepper to taste 2-3 tablespoons olive oilContinue reading »
This dressing is pack with herb flavors. Although it was made to go with a fava and lettuce salad, it would be great as a dip for vegetables or falafel, and would be good in chicken salad or with skewers of grilled chicken, lamb, or beef. Avoid using curly parsley here as it will make it taste bitter and vegetable.
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This is meant to be eaten as a salad course, but with a little tweaking of the ingredients it would make a nice topping for flattened out and grilled pork chops or chicken breast.
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Tagged with: arugula • blueberries • celery • cheese • chicken • collard greens • collards • lettuce • nuts • pork • red leaf lettuce • salad • vinaigrette
For this salad, you want to use a softer lettuce such as a butter lettuce or green or red leaf. It works better with the blueberries, as something crunchier, like romaine, might overwhelm the berries texture and flavor. The dressing uses basil as the herb, but you could try mint instead. A little arugula would work well, but go lightly or the sharpness could drown out the other ingredients.
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Tagged with: arugula • basil • blueberries • butter lettuce • lettuce • Meyer lemon • mint • pork chops • red leaf lettuce • salad
This is a simple recipe combining young mixed lettuces, some nuts, and the Basic Celeriac Salad. The dressing is the one made for the celeriac. This is one of those things that take only moments to throw together provided you have this stuff on hand. I like to wash and dry my lettuces when I get them, then store them in a box lined with towels in the refrigerator, so I have them ready to go at a moments notice. As long as they are well dried they will keep perfectly well for at least a week. Just be sure to cover them up and close the box tightly. The celeriac stores well once made also.
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So simple, and yet so flavorful. This is one of those things where the whole is so much greater than the parts. Do not try doing this in a food processor. It will simply be a mess. From this basic recipe there are many other directions you can go. Use Meyer lemon and or orange zest. Add lime to it and use cilantro.
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Another riff on the Italian classic. Where gremolata usually uses garlic, this version contains none, and uses shallot instead. It also uses only a little lemon zest, and calls for Meyer lemon rather than Eureka. This iteration came about as a garnish for seared and roasted butternut squash rounds, which are sweet on their own, and have a nutty flavor. This version would go well on other roast or crisp sautéed vegetables such as parsnips, Jerusalem artichokes, or other dense-fleshed winter squash. Try it on turkey cutlets, pan roasted halibut, or charred octopus as well.
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I love grilling stuff. As soon as it warms up and the grill comes out, I almost never cook in the kitchen until it starts raining again. These beets are easy and incredibly yummy
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Tagged with: beets
Okay, so it might sound weird, but it tastes good. This was one of those “I wonder what would happen if…” dishes I do when I already have a couple other vegetables going to the table. I was tired of the way I had been doing broccoli, and I had stuff heading to the grill already, so I thought, “Why not?”. This works best if you have broccoli that has longer stemmed florets with stems ¼ to ½ inch thick. You need a barbecue with closely spaced grill bars or one of the accessories for grills that allows you cook smaller items so they do not fall through the grating.
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Tagged with: broccoli
Serve this as a side dish, or use it to top pizza. It could be tossed with romaine lettuce for a salad or the leaves could be left whole and filled with, or use this to top bruschetta or crostini. If using for anything but pizza, try the Quickles option. The cool crunch and the bracing tartness of the vinegar is a wonderful foil to the plush textures and oil rich flavors of the pesto and peppers.
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This dressing delivers a dressing full of smoky garlic flavor without the heat of clove garlic. Once the season for green garlic is past, you could grill thin leeks and a clove or two garlic instead for a good alternative. As well as topping sautéed or grilled vegetables, it will complement salads of sturdy lettuces like romaine and things like escarole, endive, and radicchio.
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