Seasonal recipes provided below are not the property of Mountain Bounty Farm, links to the recipe's origin are provided whenever possible (hint: click the title of the recipe to open the source recipe in a new window.) 

RECIPE Index by ingredient

For additional recipes and inspiration, check out Farm Fresh Feasts.

Parmesan Roasted Cauliflower

• 1 head cauliflower
• 1 sliced medium onion
• 4 thyme sprigs
• 4 unpeeled garlic cloves
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 cup grated Parmesan

Directions:

1. Preheat oven to 425°F.
2. Cut 1 head cauliflower into florets;
3. toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil;
4. season with kosher salt and freshly ground black pepper.
5. Roast, tossing occasionally, until almost tender, 35-40 minutes.

Arugula, Fennel, and Orange Salad

For the citrus vinaigrette:

• 1/4 cup fresh orange juice
• 2 Tbs. fresh lemon juice
• 2 tsp. grated orange zest
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. oil
• 2 tsp. Dijon mustard
• 1/2 tsp. dried tarragon
• 1 shallot, chopped
• Salt and freshly ground pepper, to taste
• 1 large fennel bulb
• 3 large navel oranges
• 4 cups arugula

Directions:

1. In a small bowl, whisk together the orange juice, lemon juice, orange zest, olive oil, canola oil, mustard, tarragon and shallot. Season with salt and pepper. Set aside.
2. Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. 
3. Cut the bulb in half lengthwise and cut out any tough core parts. 
4. Cut the bulb halves crosswise into slices 3/8 inch thick and then cut the slices into 1-inch lengths.
5. Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. 
6. Stand the orange upright on a cutting board and thickly slice off the peel and pith in strips, following the contour of the fruit. 
7. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half-moons. Repeat with the remaining oranges.
8. Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. 
9. Arrange the orange slices in a pinwheel or other design on top. 
10. Drizzle with the remaining vinaigrette and serve immediately. 

Chicken Noodle Soup with Bok Choy and Shiitake

•                     1-1/2 Tbs. oil
• 4 cups diced (1/4-inch) carrot
• 2-inch piece fresh ginger, peeled and thinly sliced
• 1 or 2 fresh Thai bird chiles, cut into disks
• Kosher salt
• 3 quarts Homemade Chicken Broth or lower-salt chicken broth
• 3-1/2 to 4 cups shredded, cooked chicken
• 5 cups cooked-until-barely-tender ramen noodles, rinsed
• 1/2 lb. bok choy, thinly sliced
• 8 oz. shiitake mushrooms, stemmed and sliced
• 1 to 3 Tbs. soy sauce
• 1 tsp. to 2 Tbs. white vinegar
• 1 tsp. to 2 Tbs. brown sugar
• 1/2 tsp. to 1 Tbs. sesame oil
• Freshly ground black pepper
• 1/2 cup thinly sliced scallions for serving (optional)

Directions:

1. Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. 
2. Add the carrot, ginger, Thai bird chile, and 1/2 Tbs. salt. 
3. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes.
4. Add the broth and bring to a boil. 
5. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes
6. Stir in the reserved shredded chicken, ramen noodles, bok choy, and mushrooms. 
7. Simmer, stirring occasionally, until all are tender and the flavors meld, 10 to 15 minutes.
8. Stir in 1 Tbs. of the soy sauce, 1 tsp. of the vinegar, 1 tsp. of the sugar, and 1/2 tsp. of the sesame oil. 
9. Taste, and add more soy sauce, vinegar, sugar, and sesame oil, a little at a time, until the soup has a nicely balanced flavor. 
10. Season with salt and pepper to taste. 
11. Garnish each bowl with a 1 Tbs. of the scallions, if you like.

** TIP: If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.

NICOLA POTATO AND CHEDDAR SOUP

• 3 tablespoons olive oil
• 1 medium onion, thinly slice
• .75 cup apple cider
• 2 lbs potatoes, peeled and diced
• 4.5 cups stock chicken or vegetable stock
• .5 cup heavy cream (half-and-half will work as well)
• 2 apples, small dice
• 1 bottle dark beer (optional)
• 2 tsp. butter
• 1 cup shredded cheddar cheese

Directions:

1. In a soup pot, heat the oil. 
2. Add the onions and cook for a few minutes until starting to turn golden. 
3. Add the cider and cook until it reduces somewhat. 
4. Add the potatoes, stock and beer, bring to a boil
5. simmer it, covered. 
6. Whisk the cheddar in off the heat.Blend, in small batches, in a blender. 
7. Be VERY careful and pulse the liquid. If too thick, add some water. (It won’t deter from the flavor)
8. Once the soup is all blended, add the cream. 
9. In a small pan, melt the butter. 
10. When it melts, add in the apple chunks, and cook for a couple of minutes until they start to get a bit caramelized. 
11. Garnish Soup with caramelized apples.

Glazed Turnips

A side dish for roasted meats or poultry that will make a turnip-lover out of any turnip-hater!

•  2 lb small to medium (2-inch) turnips
• About 1 1/2 cups plus 3 tablespoons water
• 2 tablespoons butter
• 1 tablespoon sugar
• 1/2 teaspoon salt
• Garnish: chopped fresh flat-leaf parsley

1. Peel turnips, then halve horizontally and quarter halves. 
2. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. 
3. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. 
4. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
5. Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. 
6. Add 3 tablespoons water and stir to coat turnips with glaze.

Roasted Butternut Squash Soup

Ingredients

• One large butternut squash (about 3 pounds), halved vertically and seeded
• 3 tablespoons olive oil, divided
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 4 cups (32 ounces) vegetable broth
• 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Directions

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
2. Place the butternut squash on the pan and drizzle with just enough olive oil to lightly coat the squash on the inside.
3. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
4. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes.
5. Set the squash aside until it’s cool enough to handle, about 10 minutes.
6. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
7. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering.
8. Add the chopped shallot and 1 teaspoon salt.
9. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes.
10. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.
11. If you have a high performance blender like a Vitamix, transfer the cooked shallot and garlic to your blender.
12. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in the vegetable broth, being careful not to fill the container past the maximum fill line (you can stir in any remaining broth later).
13. Secure the lid and select the soup preset. The blender will stop running once the soup is super creamy and hot.
14. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.
15. Serve immediately or let the soup cool completely before transferring it to a proper storage container and refrigerating it for later.

** Notes

If you are working with an immersion blender, add the reserved squash to the pot, then add the broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.

Maple Glazed Walnuts

• 2 cups walnut halves
• 1/3 cup maple syrup
• 1/8 teaspoon salt

1. Preheat a dry skillet over a medium-high heat. 
2. Add the walnuts, maple syrup and salt. 
3. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. 
4. Let cool.

Calabrian Walnut Cake (Torta di Noci)

• 3/4 pound (340 grams or about 3 cups) shelled walnuts
• 4 eggs, separated
• 1 cup (225 grams) caster sugar (superfine sugar)
• Finely grated zest of 1 lemon
• Confectioners’ sugar for dusting

Directions: 

1. Pulverize the walnuts in a food processor until you have a coarse meal, the texture of sand. 
2. Prepare a round 9-inch cake pan by greasing and lining it with parchment paper. 
3. Beat the egg yolks with the sugar until pale and creamy. 
4. Add the lemon zest and walnut meal and stir to combine. 
5. Whisk the egg whites in a separate bowl until they form stiff peaks. 
6. Fold the whites bit by bit into the walnut mixture until well combined.
7. Pour the mixture into the prepared cake pan and bake at 375º F (190º C) for about 50 minutes, or until the top is firm and browned nicely. 
8. Let cool completely in the pan before removing.
9. This cake is even better the day after it is made or after it has had some time to settle: 
10. wrap in plastic wrap tightly and let chill in fridge until 1 hour before serving. 
11. Dust with confectioners’ sugar or do as Ada Boni suggests and fill or cover the cake with a lemon buttercream.

Beef Broth
Recipe from Jessica Prentice’s Full Moon Feast. You can also use pork bones, ham hocks (knuckle bone), tail, feet and rib bones in this recipe.

• A few large beef soup bones, knuckle bones or marrow bones
• 1-2 tbs tallow or other fat
• An oxtail, some short ribs, a couple of shanks or other meaty bones
• Filtered water to cover
• A tablespoon of white wine or other vinegar (I use apple cider or kombucha vinegar)

Directions:

1. Put the bones in the Crock Pot. 
2. In skillet, heat the tallow over medium high heat. 
3. When the fat is hot, put the pieces of oxtail, short ribs or shanks into the skillet and brown on all sides.
4. Turn down the heat and transfer the meaty bones to the Crock-Pot. 
5. Pour about 1 cup of filtered water into the hot skillet and scape up all the flavourful browned bits from the pan.  Pour that water into the Crock-Pot.
6. Put enough water in the Crock-Pot to cover all the bones.  Add the vinegar.  
7. Put lid on the Crock-Pot and put the heat on high. 
8. After the broth comes to a simmer, reduce the heat to low and cook for 36 to 72 hours. You may need to add a little water each day so the bones stay covered in water and don’t brown on top.
9. Strain the broth into a bowl.  
10. Pick the meat off the meaty bones and reserve for another use or any other beef soup.  
11. You can also pull the meaty bones out of the broth earlier (after half a day or so of cooking), take the meat off, and then return the bones to the broth and keep cooking.  This way the meat will be tastier.
12. Using a fat separator, pour the broth into 2 litres mason jars, with about 1/2 inch of fat on top of each (which helps to prevent the broth from spoiling by keeping out air).  If you leave at least 2 inches of air space in the top of the jars you can freeze the broth.

** Note from Heart of the House:  I take a similar approach to Jessica when making my broth.  I do not add any vegetables, herbs or seasonings to it. Depending on how I will use the broth in a recipe, I will season it accordingly.  This recipe can easily be made using a stockpot. 

** Note from RDF: Prepare the broth and add any veggie box items to add flavor and texture to the soup. Cabbage, carrots, chois, greens, garlic, onions and turnips are especially tasty in the broth. Once softened, you can puree the vegetables to make a thicker soup.

KABOCHA SQUASH AND GRILLED NEW ONION SALAD WITH YOGURT, POMEGRANATE, AND ALMONDS

Recipe from This is Camino. This is a salad with a lot of different flavors and textures. I like the combination of the earthy, nutty kabocha with the bright, tangy flavors of yogurt and pomegranate. At Camino, we put a few myrtle leaves in the water that is used to steam the kabocha. They give this subtle, piney flavor to the squash. But they can totally be omitted if you don’t have access to myrtle. I prefer the denser gray kabocha, but green or red will work. Serves 6. 

• 1 small kabocha squash (about 2 pounds)
• Salt
• 2 spring onions
• Olive oil
• 1⁄2 cup pomegranate juice
• 1⁄4 cup almonds
• 1⁄2 bunch parsley, stemmed
• 2 sprigs oregano, stemmed
• 1 clove garlic
• 1⁄3 cup whole milk yogurt
• Preheat oven to 350ºF.

1. Build a fire to grill the spring onions. 
2. Peel the kabocha with a vegetable peeler, then cut it in half and remove the seeds. 
3. Cut into 3 ⁄ 4-inch-thick wedges, sprinkle with a pinch of salt, and arrange in a single layer in a steamer. 
4. Steam until just tender, about 20 minutes, then let cool to room temperature. 
5. Cut the spring onions in half lengthwise, leaving the roots intact to hold them together. 
6. Rake the coals under the grill for medium-hot grilling. 
7. Brush both sides with olive oil and sprinkle with salt. 
8. Place the spring onions cut side down on the grill and cook them until they are satisfyingly brown and have nice, dark grill marks, about 4 minutes. Turn them over and grill for another few minutes on the second side. 
9. Move them to a cooler part of the grill and pile them into a little tangle to steam for 3 more minutes. 
10. Remove from the grill and let cool. 
11. Boil the pomegranate juice in a pot until it is thick and has reduced to about 1 tablespoon. 
12. While the pomegranate juice is reducing, spread the almonds on a baking sheet and toast them in the oven until they are a shade darker, about 8 minutes. 
13. Once they are cool, taste them to make sure they are crunchy. If not, pop them back in the oven for a few more minutes. 
14. Chop them coarsely and add to the reduced juice along with the parsley, oregano, a pinch of salt, and enough olive oil to cover the nuts and herbs. 
15. Peel the garlic and pound it in a mortar until smooth. 
16. Mix with the yogurt. 
17. Spoon the garlicky yogurt onto a plate and arrange the steamed kabocha wedges on top. Drape the grilled spring onions over the kabocha, then spoon the herby, nutty, pomegranatey mixture on top.

Cracked Fingerling Potatoes

• 1 pound of very small potatoes—the recipe author prefers fingerling potatoes
• 1 Tablespoon olive oil
• fresh chopped thyme or rosemary, to taste
• kosher salt & pepper, to taste
• 1 thinly sliced or minced large garlic clove(optional)

Directions:

This recipe is fast and easy. Technique is what’s important: 

1. Set each potato on a hard surface and give it one sharp whack– use the smooth side of a meat pounder, or you can use a rolling pin. 
2. Look for a small crack (or fissure). Don’t whack the potato too hard! 
3. Bring the olive oil to a medium high heat; add potatoes, salt & pepper and herbs. 
4. Cover with a lid, and shake the pan back and forth to coat the potatoes with olive oil. 
5. Turn the heat to a medium/low and allow to cook for about 20-30 minutes, or until a knife inserts easily. 
6. Shake the pan every few minutes, to brown the potatoes. 
7. In the last few minutes, add the fresh garlic and shake. 
8. Remove the lid for 2-3 more minutes to allow moisture to evaporate.

Carrot, Potato and Cabbage Soup

• 4 large carrots, thinly sliced
• 2 large potatoes, thinly sliced
• 1 large onion, thinly sliced
• 1/4 medium head green cabbage, thinly sliced
• 2 cloves garlic, smashed
• 6 cups chicken stock
• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ground black pepper to taste

Directions:

1. Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; 
2. bring to a simmer and cook until the carrots are tender, about 20 minutes. 
3. Transfer to a blender in small batches and blend until smooth.

Smoked-Sausage, Cabbage, and Potato Soup
 

• 2 tablespoons cooking oil
• 1 onion, chopped
• 1 3/4 pounds green cabbage (about 1/2 head), shredded (about 1 3/4 quarts)
• 1 pound baking potatoes (about 2), peeled, halved lengthwise, and cut crosswise into 1/2-inch slices
• 1 quart water
• 2 cups canned low-sodium chicken broth or homemade stock
• 1 bay leaf
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons salt
• 3/4 pound smoked sausage, such as kielbasa, quartered lengthwise and sliced thin crosswise

Directions: 

1. In a large pot, heat the oil over moderately low heat. 
2. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. 
3. Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot. 
4. Bring to a boil. 
5. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes. 
6. Meanwhile, put a large nonstick frying pan over moderate heat. 
7. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. 
8. Remove the sausage from the pan and drain on paper towels. 
9. Just before serving, remove the bay leaf from the soup and stir in the sausage.

** Variation: n a separate pan, cook three quarters of a pound of sausage links, cut into slices, and stir them into the soup instead of the smoked sausage

Fried Winter Squash With Mint

• 1/4 cup extra virgin olive oil
• 2 garlic cloves, peeled and crushed
• 1 1/2 pounds peeled, seeded winter squash, like kabocha or butternut, cut in slices 1/4 inch thick by 2 or 3 inches long
• Salt and freshly ground pepper
• 2 to 3 tablespoons chopped fresh mint, plus additional leaves for garnish
• Pomegranate seeds for garnish

Directions:

1. Heat the oil over medium-high heat in a large heavy skillet, preferably cast iron. 
2. Add the garlic cloves and cook, stirring, until golden brown. 
3. Remove the garlic from the oil and discard.
4. Cook the squash slices in the hot oil, adding only 1 layer of slices at a time to the pan. 
5. Cook for about 3 minutes, or until squash is lightly browned on the first side, and flip over using a spatula or tongs. 
6. Cook until squash is lightly browned on the other side and tender all the way through. 
7. Season to taste with salt and pepper and transfer first to paper towels to drain, then to a platter. Repeat until all of the squash is used up. 
8. Sprinkle with chopped fresh mint, garnish with whole mint leaves and pomegranate seeds, and serve.

Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce

Ingredients:

• 1 bunch broccoli rabe [Aka: Rapini-RDF], trimmed and cut into 1-inch pieces
• 1/2 cup uncooked fusilli pasta
• 3 tablespoons olive oil
• 2 cloves garlic, roughly chopped
• salt and ground black pepper to taste
• 1 sprig fresh rosemary (optional)
• 1/2 teaspoon dried Italian herb mix, or to taste
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1/4 cup white wine
• 1 (14.5 ounce) can diced tomatoes
• 2 green onions, sliced
• 1 clove garlic, minced
• 2 teaspoons grated Parmesan cheese, or to taste

Directions:

1. Fill a saucepan with enough water to cover the broccoli rabe,
2. sprinkle in some salt, and bring the salted water to a boil.
3. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes;
4. drain the rabe, and cool in a bowl of ice water to stop the cooking process.
5. Drain well, and pat dry with paper towels.
6. Fill a pot with lightly salted water and bring to a rolling boil over high heat.
7. Once the water is boiling, stir in the fusilli, and return to a boil.
8. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes.
9. Drain well in a colander placed in the sink.
10. While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes;
11. sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
12. Stir in the blanched rabe, white wine, and tomatoes;
13. remove rosemary sprig, and bring the mixture to a boil.
14. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute
15. serve topped with a sprinkle of Parmesan cheese

Thai Red Curry with Kabocha Squash

Ingredients:

• 4 medium garlic cloves, finely chopped
• 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
• 3 tablespoons Thai red curry paste
• 1 (13- to 14-ounce) can unsweetened regular coconut milk
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
• 2 teaspoons freshly squeezed lime juice
• 1/4 cup coarsely chopped fresh cilantro
• Steamed white rice or steamed brown rice, for serving.

Directions:

Using prepared red curry paste is an easy and fast way to add traditional Thai flavors to this vegetarian one-pot meal.

1. Start by sautéing onion, bell pepper, garlic, and ginger with red curry paste,
2. then add coconut milk to create the base for the stew.
3. Chunks of kabocha squash simmer in the base for about 20 to 25 minutes, enough time for the curry to thicken, creating a creamy and slightly sweet dish.
4. Spoon it over steamed white rice or brown rice and save any leftovers for a hearty lunch.

Glazed Hakurei Turnips 

Ingredients:

• 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
• 1/4 cup (1/2 stick) unsalted butter
• 3 tablespoons sugar
• Kosher salt

Directions:

1. Place turnips in a large skillet; 
2. add water to cover turnips halfway. 
3. Add butter, sugar, and a large pinch of salt; bring to a boil. 
4. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)

DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

BUTTERNUT SQUASH GRATIN WITH ROSEMARY BREADCRUMBS
MAKES 10 SERVINGS.

• 1/4 cup (1/2 stick) unsalted butter
• 4 cups thinly sliced onions (about 1 pound)
• 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup canned low-salt chicken broth
• 2 cups fresh breadcrumbs made from soft white bread
• 2 cups (packed) grated sharp white cheddar cheese
• 1 1/2 tablespoons chopped fresh rosemary
• 1/2 teaspoon dried thyme

Directions:

1. Preheat oven to 350°F. 
2. Butter 13x9x2-inch glass baking dish. 
3. Melt butter in heavy large skillet over medium-high heat. 
4. Add onions; sauté until onions are light golden, about 8 minutes. 
5. Add squash; sauté 4 minutes. 
6. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.
7. Spread vegetable mixture in prepared dish. 
8. Pour chicken broth over. 
9. Cover tightly with foil and bake 45 minutes. 
10. Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. 
11. Sprinkle over gratin. 
12. Bake uncovered until top is golden brown and crisp, about 30 minutes. 

** Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.

Roasted Fennel and Carrots with Pecorino

Makes 8 servings

• 4 fennel bulbs (about 3 1/2 pounds) cut horizontally into 1/3-inch-thick slices, plus 2 teaspoons chopped fronds
• 2 large carrots, peeled, cut diagonally into 1/3-inch-thick slices
• 2 teaspoons chopped fresh thyme
• 1/2 cup grated pecorino cheese
• 1/3 cup extra-virgin olive oil

Directions:

1. Preheat oven to 375°F. 
2. Lightly oil a 13 x 9 x 2-inch glass baking dish. 
3. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. 
4. Sprinkle with thyme, then cheese. 
5. Drizzle with oil. 
6. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. 
7. Sprinkle with fronds.

Chef John’s Raw Kale Salad

• 1/4 cup rice vinegar
• 1 tablespoon orange juice
• 1 teaspoon Dijon mustard
• 1 teaspoon grated orange zest
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1/3 cup olive oil
• salt and ground black pepper to taste
• 1 bunch kale
• 1 persimmon, sliced
• 1 apple, cut into matchsticks
• 2 orange, peeled and cut into segments (see footnote)
• 1/4 cup chopped pistachio nuts

Directions:

1. Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl.
2. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined.
3. Season dressing with salt and black pepper.
4. Remove stems from each leaf of kale.
5. Stack 3 to 4 leaves of kale and roll together.
6. Finely slice kale leaves crosswise to create thin ribbons.
7. Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl.
8. Add dressing and toss until well coated.

Apple, Carrot, Ginger and Fennel Juice
Ingredients

• 1.5 cups apple juice
• 1 Tablespoon lemon juice
• 1 orange, peeled, halved
• 1 Tablespoon fresh ginger root, peeled
• 2 medium carrots, halved
• 1 cup sliced fennel
• 1 sweet crisp apple (Honey Crisp or Pink Lady), seeded
• 2 cups ice cubes

Directions

1. Place all ingredients into the Vitamix container in the order listed and secure lid. 
2. Select Variable 1. 
3. Turn machine on and slowly increase speed to Variable 10, then to High. 
4. Blend for 1 minute or until desired consistency is reached.

SWEET POTATOES, APPLES, AND BRAISING GREENS

• 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
• 5 tablespoons unsalted butter, plus 3 tablespoons melted
• 1 tablespoon fine sea salt
• 2 teaspoons freshly ground black pepper
• 3 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
• 6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips
• 1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Directions:

1. Preheat oven to 400°F.
2. On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter or olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Bake until cooked through and slightly caramelized, about 20 minutes.
4. Keep warm.
5. In heavy medium skillet over moderate heat, melt 3 tablespoons butter.
6. Add apples and sauté until tender and golden brown, about 15 minutes.
7. Keep warm.
8. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water.
9. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes.
10. Lower heat to moderately low and add sweet potatoes and apples.
11. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes.
12. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper.
13. Serve hot.

Shaved Fennel and Radish Salad

Try other raw vegetables thinly shaved with a mandoline for this recipe. Artichokes, mushrooms, peeled broccoli stems, celery, cucumbers, zucchini, kohlrabi, celery root and turnips would all work well. In summer, garnish the salad with chopped fresh herbs; in winter, use a few anchovies, capers, olives or sun-dried tomatoes.

Serves 6.

• 1 fennel bulb
• 8 radishes, trimmed
• 1 orange
• Salt and freshly ground pepper, to taste
• 1 lemon, halved and seeded
• 3 Tbs. extra-virgin olive oil

Directions

1. Cut off the stems, feathery tops and any bruised outer stalks from the fennel bulb.
2. Cut the bulb in half lengthwise.
3. Set the straight edge of the slicing blade on a mandoline for the thinnest possible slices.
4. Starting with the cut edge against the guiding plate, slice the fennel halves lengthwise.
5. Then slice the radishes.
6. Set aside.
7. Using a small, sharp knife, cut a slice off the top and bottom of the orange to expose the flesh.
8. Place the orange upright on a cutting board.
9. Moving from top to bottom, slice off the peel in thick strips, cutting around the contour of the orange to expose the flesh.
10. Holding the orange over a bowl, cut along either side of each section to free it from the membrane, letting the sections drop into the bowl.
11. Remove and discard any seeds.
12. Arrange the fennel and radish slices and the orange sections on a large platter.
13. Season with salt and pepper.
14. Squeeze half of the lemon over the top, then drizzle with the olive oil.
15. Taste and adjust the seasonings, adding more lemon, olive oil, salt or pepper, if desired, and serve.

Shaved Asparagus with Parmesan Vinaigrette

• 12 large asparagus spears (about 1 lb.), trimmed and peeled
• 1/4 cup finely grated Parmesan plus a piece for shaving
• 1 1/2 Tbsp. fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions:

1. Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings.
2. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl).
3. Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended.
4. Season vinaigrette generously with salt and pepper.
5. Drizzle vinaigrette over shaved asparagus and toss to coat.
6. Divide asparagus salad among plates.
7. Use peeler to shave more Parmesan over salad.

Moroccan Raw Carrot Salad
 

• 1 pound carrots, coarsely grated (about 4 cups)
• 1/4 cup vegetable oil or extra-virgin olive oil
• 3 to 4 Tbl fresh lemon juice
• 1/4 cup chopped fresh cilantro or parsley
• 2 to 4 cloves garlic, mashed or minced
• 1 tsp ground cumin or 1/2 teaspoon ground cumin and 1/4 tsp ground cinnamon
• 1 tsp sweet paprika
• Pinch of salt
• About 1/2 tsp harissa (Northwest African chili paste), 1 Tbl minced green chilies, or 1/4 – 1/2 tsp cayenne (optional)

Directions:

1. In a large bowl, mix together all the ingredients.
2. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots.
3. Serve chilled or at room temperature.

Shepherd’s Pie

• 1 tablespoon vegetable oil
• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 pound ground lamb (or substitute half with another ground meat)
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh or dry rosemary
• 1 tablespoon chopped Italian parsley
• 1 cup frozen peas
• 2 pounds russet potatoes, peeled and cut into chunks
• 6 tablespoons unsalted butter
• 1/2 cup milk (any fat content)
• Kosher salt to taste

Directions:

1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil,
3. then add the onion, carrot, and meat.
4. Cook until browned, 8 to 10 minutes. 
5. Drain the fat and add the broth, tomato paste, and herbs.
6. Simmer until the juices thicken, about 10 minutes,
7. then add the peas. 
8. Pour the mixture into a 1 1/2-quart baking dish; set aside.
9. Meanwhile, bring the potatoes to a boil in salted water.
10. Cook until tender, about 20 minutes; drain. 
11. Mash the potatoes with the butter, milk, and salt. 
12. Spread them over the meat mixture, then crosshatch the top with a fork. 
13. Bake until golden, 30 to 35 minutes.

** Tip: Instead of using a baking dish for the Shepherd’s Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won’t dirty another dish.

Pickled Beets

• 1 large red onion, frenched
• 1 cup tarragon wine vinegar
• 1 1/2 teaspoons Kosher salt
• 1/2 cup sugar
• 1 cup water
• Roasted Beets:
• 6 medium beets, cleaned with 1-inch stem remaining
• 2 large shallots, peeled
• 2 sprigs rosemary
• 2 teaspoons olive oil

Directions

1. Preheat oven to 400 degrees F. 
2. In a large bowl toss all of the ingredients.
3. Place into a foil pouch and roast in the oven for 40 minutes.
4. Remove the skin from the Roasted Beets and slice thinly.
5. Arrange in 1-quart jars alternating layers with the onion.
6. In a small pot boil the rest of the ingredients and pour over the beets.
7. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

RDF Tuna Salad
By: Daryl Ruedrich/Riverdog Farm Mechanic

• 1-2 cans tuna fish, in water no salt added, drain water
• 1 white spring onion, chopped
• 1 carrot, shredded
• 3 tablespoons English peas, shelled
• 1-2 tablespoons Mayo (home made is best, if you’d like the recipe email csa@riverdogfarm.com)
• 1/2 pickle
• 1 teaspoon ground mustard
• 1/2 lemon juice
• salt and pepper to taste
• 1 small-medium beet shredded, for on top
• 1 head of Little Gem lettuce, thinly shredded

1. In a bowl add tuna, white spring onion, carrot, shelled English peas, mayo, mustard and lemon juice.  
2. Mix until all items are evenly coated with dressing.
3. If you prefer more of a wet salad add a bit more mayo and lemon juice.  Olive Oil can be used as a sub for mayo.
4. Serve on a bed of lettuce with beets on top.  

**This also makes a great sandwich, which you’ll want to drizzle with olive oil and vinegar, after toasting the bread.  Or roll it up in a lavash or pita bread.  Tortillas are also good.

Sauteed Kale with Smoked Paprika

Ingredients:

• 8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds)
• 2 tablespoons olive oil, divided
• 3/4 cup chopped onion
• 1/4 to 1/2 teaspoon sweet or hot smoked paprika*
• Generous pinch of dried crushed red pepper

Directions:

1. Cook kale in large pot of boiling salted water until wilted, about 5 minutes.
2. Transfer to colander; drain.
3. Heat 1 tablespoon oil in heavy large skillet over medium heat.
4. Add onion and sauté until soft, about 5 minutes.
5. Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt.
6. Add kale and sauté until heated through, about 4 minutes.
7. Season to taste with salt and pepper and more smoked paprika, if desired.
8. Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.
9. *Sweet smoked paprika is sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce, and hot smoked paprika is sometimes labeled Pimentón Picante or Pimentón de La Vera Picante; available at some supermarkets, at specialty foods stores, an from tienda.com.

Orange, Radicchio and Oregano Salad

Ingredients:

• 1/2 cup fresh orange juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon red-wine vinegar
• 3/4 teaspoon kosher salt
• 1 tablespoon chopped fresh oregano plus 2 tbsp. leaves
• 3 navel oranges
• 1 head radicchio, torn into pieces
• 1/2 cup thinly slivered red onion

Directions:

1. In a small saucepan, cook juice over high heat until reduced to 2 tbsp., about 5 minutes;
2. let cool.
3. In a small bowl, whisk together juice, oil, vinegar, salt, and chopped oregano.
4. Cut off ends and outer white membrane from oranges; slice into rounds.
5. In a bowl, gently toss oranges, radicchio, onion, and oregano leaves with dressing to coat.

All-in-one Leek & Pork Pot Roast

Ingredients:

• 1kg boned and rolled shoulder joint (both the Picnic Shoulder Roast and Boston Butt Roast can be used) of pork
• 6 bay leaves
• 2 garlic cloves, sliced
• bunch of thyme
• 25g butter
• sunflower oil
• 2 onions, peeled and cut into wedges
• 5 juniper berries, crushed
• 1 tsp golden caster sugar
• 1 tbsp white wine vinegar
• 4 whole leeks, trimmed then each cut into 3
• 250ml white wine

Directions:

1. Heat oven to 180C/fan 160C/gas
2. I like to untie and unroll the joint then lay 4 bay leaves, the sliced garlic and half the thyme sprigs through it, then retie it. If you’re not confident doing this then stab the meat all over and stuff the garlic, bay and thyme into the slits.
3. Heat the butter and 1 tbsp oil in a casserole,
4. then spend about 10 mins browning the pork on all sides.
5. Add the onions, then continue to cook for about 5 mins until they start to soften.
6. Add the juniper berries, scatter with sugar and add the vinegar.
7. Simmer for a sec, then tuck the leeks and the rest of the bay and thyme in among the pork.
8. Pour over the wine, cover, then cook in the oven for 1 1/2 – 1 3/4 hrs until the meat is tender.
9. The dish may now be cooled, then frozen for up to 1 month.
10. Lift the meat from the pan to a board.
11. Season the veg, then use a slotted spoon to lift it into a bowl.
12. Taste the sauce and, if you think it needs it, reduce to intensify the flavour.
13. Serve slices of meat with a bowl of vegetables and the sauce on the side.

Red Miso Braised Baby Bok Choy

 Ingredients:

• 1 tbsp. coconut oil (you could also use peanut oil or canola oil)
• 1 tsp. sesame oil
• 1 shallot, chopped
• 2 tbsp. ginger, chopped
• 2 tbsp. garlic, chopped [RDF green garlic can be used here]
• 5-7 medium heads of baby boy choy, washed and trimmed
• 2 tbsp. red miso
• 1/2 cup vegetable broth
• 2 tsp. tamari or soy sauce
• 2 tsp. red pepper flakes

Directions:

1. Heat up the oil in a large pan. 
2. Add in the shallot, garlic and ginger.
3. Cook a few minutes to soften. 
4. Add the cut bok choy to the pan and sear on both sides – about two minutes. 
5. In a small bowl, mix the miso with the vegetable broth and the tamari. Pour miso mixture over the bok choy.
6. Cover the pan for 2-3 minutes to cook the boy choy a little. 
7. Add red pepper flakes to taste. 
8. Remove from heat and serve.

Garlic Snow Peas

Ingredients:

• 2 cups fresh snow peas ( washed, dried, and trimmed)
• 1 -2 tablespoon sesame oil
• 3 minced garlic cloves
• salt & pepper

Directions:

1. Heat wok on medium-hi heat .
2. Add oil get it hot,
3. dump in peas.
4. About 1 minute after stir frying add garlic and seasoning.
5. Quick fry just till bright green and still crisp. 
6. Cooking time is an estimate —
7. ** do not over cook or they will turn a dull green and go limp.
8. Remove and serve while still hot.

Savory Kale, Cannellini Bean, and Potato Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 3/4 cup diced carrot
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 cups water
• 1 cup white wine
• 3 potatoes, halved and sliced
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh sage
• 1/2 teaspoon chopped fresh thyme
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 2 cups finely chopped kale leaves
• 1 small red chile pepper, seeded and chopped fine
• ground black pepper to taste

Directions:

1. Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes.
2. Stir in the carrot and garlic, and cook for 5 minutes more.
3. Pour in the chicken broth, water, and white wine;
4. stir in the potatoes, rosemary, sage, and thyme.
5. Bring to a boil over high heat, then reduce heat to medium-low
6. cover, and simmer until the potatoes are tender, about 20 minutes.
7. Add the cannellini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Braising Mix
Indonesian Pork Marinade by: Hugh Fearnley-Whittingstall
This marinade is also works for leaf green veggies.

Ingredients:

• 1 egg sized piece of fresh ginger, finely grated
• 1 to 3 fresh red or green, finely chopped (or 1/2 tsp of dried chile flakes)
• 2 garlic cloves, crushed
• 1/4 small onion, grated
• 2 teaspoons coriander seeds, crushed
• 2 tablespoons dark soy sauce
• 1 tsp brown sugar (optional)
• Juice of 1/2 lime
• Splash of rice wine vinegar (RDF Addition)
• 1/2 tablespoon sunflower oil (RDF Addition) 

Directions:

1. Mix all the ingredients for the marinade together in a large bowl,
2. Mix in braising mix,
3. Leave in the fridge for 1/2 hour. 
4. Heat oil in a skillet over medium-high heat, 
5. Add greens, stir while cooking for 5- 7, or until greens become tender.
6. Serve hot or cold.

Candied Purple and Yellow Carrots

Serves 4 

• 3 tablespoons olive oil
• 1-1/2 pounds carrots, tops trimmed
• 1/4 cup orange juice
• 1/2 cup hot water
• 1 tablespoon agave
• 1 orange, cut into wedges
• 1 tablespoon sugar
• 2 tablespoons finely chopped fresh parsley
• Salt and freshly ground black pepper to taste

1. Heat oil in a large skillet over medium-high heat.
2. Add carrots and cook, tossing occasionally, until carrots turn golden, about 10 minutes.
3. In a small bowl, whisk together orange juice, water, and agave until agave is dissolved. 
4. Pour juice mixture into skillet and stir in orange slices.
5. Bring to a simmer then reduce heat to medium-low. 
6. Cover skillet and cook for 10 minutes or until carrots are just starting to get tender. Uncover skillet and increase to medium heat. Simmer until liquid is almost evaporated. 
7. Sprinkle sugar over the carrots and stir.
8. Cook until they are glazed, about 5 minutes. 
9. Stir in parsley and season with salt and pepper.
10. Serve hot.

Root Vegetable Peel Chips
Yield: 2 1/2 cups

INGREDIENTS

• 6 cups water
• 2 cups sugar
• 3 cups carrot shavings (about 4 medium carrots), using a vegetable peeler
• 1 cup turnip shavings (about 4 medium turnips), using a vegetable peeler
• Kosher salt, to taste

DIRECTIONS

1. Position a rack in the center of the oven and preheat the oven to 225°.
2. Line a rimmed baking sheet with a silicone mat.
3. In a medium saucepan over medium-high heat, bring the water and sugar to a boil, stirring to dissolve the sugar.
4. Working in batches, blanch the root vegetables (about 1 to 2 minutes for turnip shavings and 1 minute for carrot shavings).
5. Using a slotted spoon, remove the vegetable shavings and transfer them to a paper towel-lined baking sheet to drain and season with salt.
6. Allow to sit for 20 minutes to come to room temperature.
7. Place the vegetables on the silicone-lined baking sheet and bake until the vegetables have shrunk in and become crisp, about 2 hours.

Aida’s Little Gems Salad with Avocado Green Goddess Dressing Recipe

1/4 cup diced avocado
3 tablespoons sour cream or plain Greek yogurt
6 tablespoons snipped fresh chives
2 tablespoons minced fresh flat Italian parsley
1 tablespoon minced fresh tarragon leaves
2 tablespoons orange muscat vinegar or champagne vinegar
1 tablespooon freshly-squeezed lemon juiceZest of 1 medium lemon
1 medium garlic clove minced
1 teaspoon Worchestershire sauce
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/8 teaspoon freshly ground black pepper
8 ounces roasted and peeled baby beets
4 ounces radishes
2 medium Japanese cucumbers
4 ounces Little Gems Lettuce or Butter Lettuce

1. Combine everything except the beets, radishes, cucumbers, and lettuce in a mini food processor and mix until smooth and well combined.
2. Stir in 1 to 2 tablespoons of water to mellow the flavors and loosen the dressing; set aside at least 10 minutes for flavors to develop. TIP Can be made up to 1 day ahead; store covered in the refrigerator until ready to use.
3. Slice the beets, radishes, and cucumbers into paper thin slices using a very sharp knife or a mandolin.
4. To serve, divide lettuce among serving plates, top with beets, radishes, and cucumbers and top with a drizzle of the salad dressing.

TIP Can be made up to 1 day ahead; store covered in the refrigerator until ready to use.

Moroccan Chickpeas with Chard

Ingredients

• 4 tablespoons olive oil
• 2 Spanish onions, chopped
• 1 large jalapeño pepper, seeded if desired, chopped
• 4 garlic cloves, minced
• 1 teaspoon grated fresh ginger root
• 2 ½ teaspoons kosher salt, more to taste
• 1 teaspoon ground turmeric
• 1 teaspoon sweet paprika
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon ground black pepper
• Pinch of cayenne
• 2 tablespoons tomato paste
• 1 fennel bulb, diced (save fronds for garnish)
• 1 very large bunch chard, stems sliced 1/2-inch thick, leaves torn into bite-size pieces
• 2 carrots, peeled and diced
• 1 large turnip, peeled and diced
• 1 pound dried chickpeas, soaked overnight in water to cover or quick-soaked (see note)
• ⅓ cup diced dried apricots
• 2 tablespoons chopped preserved lemon, more to taste
• ½ cup chopped cilantro, more for garnish

Directions

1. Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes.
2. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes.
3. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
4. Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.
5. Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew).
6. Add chard leaves, apricots and preserved lemon to the pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.
7. To quick-soak chickpeas, bring them to a boil in water to cover by 1 inch. Turn off the heat and let soak for 1 hour. Drain.

Little Gem Wedge Salad

Ingredients

• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1/4 cup buttermilk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 4 ounces blue cheese, at room temperature, crumbled and divided
• 2 heads (about 1 lb.) Little Gem lettuces*, trimmed and halved, or hearts of romaine
• 1/4 cup chopped flat-leaf parsley
• Pepper

Preparation

1. Mix sour cream, mayonnaise, buttermilk, salt, garlic powder, and 2 tbsp. water in a medium bowl. Stir in half the cheese, mashing with the back of a spoon to smear into dressing. Chill 30 minutes.
2. Set a lettuce half on each plate. Drizzle with dressing and sprinkle with remaining cheese. Top with parsley and pepper.

*A mini romaine, Little Gem lettuce has sweet, crunchy, and densely packed leaves. Find it at farmers’ markets and well-stocked grocery stores.

** Make ahead: For dressing, up to 3 hours, chilled.

Pork Stir-Fry with Asparagus and Sugar Snap Peas

Ingredients

• 1 12-16 ounce pork tenderloin
• 1 cup rice
• 1/4 cup soy sauce
• 2 tablespoons sherry
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon corn starch
• 2 shallots, sliced thin
• 1 pound asparagus, trimmed and sliced into 1-inch pieces
• 1 1/2 cups sugar snap peas, tips trimmed
• 1/4 cup water
• 2 cloves garlic,
• minced1-inch piece ginger, peeled and minced
• 1/2 teaspoon red pepper flakes
• Salt and pepper

Directions

1. Place the pork in the freezer for 20 minutes while you prep the rest of the ingredients. This helps make it easier to slice. When ready, slice the pork into medallions about 1/2-inch thick. Then slice each medallion into 2 or 3 strips. Season the strips with salt and pepper.
2. Bring two cups of water to a boil. Add a half teaspoon of salt and the rice, and return to a simmer. Cover, reduce the heat to low, and cook the rice for 20 minutes (or follow package instructions). When done, remove from heat, fluff with a spoon, and leave partially covered until ready to serve.
3. While the rice is cooking, prepare the stir-fry. Whisk together the soy sauce, sherry, brown sugar, rice vinegar, sesame oil, and corn starch. Set near the stove.   Heat 1 teaspoon oil in a large (14-inch) sauté pan over high heat. Add the pork and cook, stirring and turning strips once or twice, until edges begin to brown and they are just cooked through, 5 to 7 minutes. Remove from pan and set aside.
4. Add the other teaspoon of oil to the pan, and cook the shallots until they have softened, 2 to 3 minutes. Add the asparagus, cook for another 30 seconds to 1 minute, and then add the sugar snap peas. Pour half of the water into the pan, and scrape the bottom of the pan to pick up browned bits. You may need to add all of the water, depending on how high the heat and how brown your pan.
   
5. Sauté the vegetable mixture for another 4 to 6 minutes, until asparagus and peas are bright green but still crunchy. Add the garlic, ginger, and red pepper flakes and cook for another 30 seconds. Stir in the sauce and the cooked pork. Continue stirring until the sauce has thickened and the meat and vegetables look glazed.

Fennel and Blood Orange Salad

Adapted from Kurt Gutenbrunner via NYT and also his book
Serves 3

• 1/4 cup hazelnuts or walnuts
• 1 medium-large fennel bulb, leaves and stems trimmed
• Salt and freshly ground black pepper
• Juice of 1 lemon
• 2 large blood oranges
• 1 small shallot, peeled and cut into paper-thin slices
• 10 mint leaves
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon lime zest

1. Place nuts in dry skillet and cook over medium heat, stirring, to toast. Let cool. If using hazelnuts, roll them around in a dishcloth (or, if cool enough, in your hands), discarding any loose skins. Coarsely chop nuts; set aside.
2. Slice about 1/2 inch from bottom of fennel and discard. Slice fennel very thinly on a mandoline, benriner or with a knife, starting with flat bottom side. Toss in serving bowl with salt, pepper and lemon juice.
3. Supreme the oranges:
4. Trim all peel and pith from oranges. Holding peeled fruit over bowl containing fennel, use sharp knife to cut sections from membrane and let them drop into bowl. Squeeze remaining membrane over bowl to sprinkle salad with remaining juice, and discard membrane.
5. Add shallots, mint leaves, olive oil and reserved nuts and toss gently. Sprinkle with lime zest.

Do ahead: While the mint leaves will look and taste best on the first day, I really enjoyed the leftovers from this salad for lunch the next day.

Cream of Asparagus Soup

• 3 cups (1/2-inch) sliced asparagus (about 1 pound)
• 2 cups chicken broth
• 3/4 teaspoon fresh thyme, divided
• 1 bay leaf
• 1 garlic clove, crushed
• 1 tablespoon all-purpose flour
• 2 cups milk
• Dash of ground nutmeg
• 2 teaspoons butter
• 3/4 teaspoon salt
• 1/4 teaspoon grated lemon rind

1. Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil.
   Reduce heat, cover, and simmer 10 minutes.
2. Discard bay leaf.
3. Place asparagus mixture in a blender; process until smooth.
4. Place flour in pan.
5. Gradually add the milk, stirring with a whisk until blended.
6. Add puréed asparagus and ground nutmeg; stir to combine.
7. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly.
8. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind

** Alternate Versions

Cream of Carrot Soup

Substitute 2 cups baby carrots for asparagus. Omit bay leaf. Yield 4 servings (serving size: 1 cup).

Cream of Leek Soup

Substitute 3 cups sliced leek for asparagus. Substitute 3/4 teaspoon rosemary for thyme. Omit bay leaf.

Butternut Squash Soup
Makes: 6 to 8 servings

• 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
• 2 tablespoons unsalted butter (1/4 stick)
• 1 medium Granny Smith apple (about 8 ounces)
• 1/2 medium yellow onion
• 8 fresh sage leaves
• 2 1/2 cups low-sodium vegetable or chicken broth
• 2 1/2 cups water
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/3 cup heavy cream
• 1/2 cup toasted pumpkin seeds, for garnish (optional)

1. Cut the squash in half and roast it in the oven. The squash is then quickly simmered with sautéed onion, sage, and tart apple, and blended with a bit of cream. Garnish with savory pumpkin seed granola.
2. If you’re making the soup in advance, cool it to room temperature, cover, and refrigerate for up to 3 days, or freeze it for up to 1 month.
3. Heat the oven to 425°F and arrange a rack in the middle. 
4. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
5. Meanwhile, peel, core, and cut the apple into medium dice.
6. Cut the onion into medium dice.
7. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat.
8. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes.
9. Remove the pan from the heat and set aside.
10. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
11. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat.
12. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes.
13. Remove the pan from the heat and stir in the cream.
14. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender.
15. Taste and season with salt and pepper as needed.
16. Serve garnished with the pumpkin seeds, if using.

Curly Kale with Garlic, Ginger, Chili and Soy Recipe

• 1 Tbl sunflower oil
• 1″ piece root ginger, peeled and thinly sliced
• 1-2 mild red chilies, deseeded and thinly sliced
• 1 bunch spring onions, trimmed and roughly chopped into chunks
• 3 cloves garlic, peeled and finely sliced
• 1 bunch curly kale
• 2 Tbl soy sauce

1. Heat a dash of the oil and sauté the ginger, chilli, spring onions and garlic for 1-2 minutes until garlic is golden – remove to a plate.
2. Heat the rest of the oil and sauté the kale in three batches until bright green, softened and lightly charred.
3. Add the chili, garlic, onions and ginger back to the pan.
4. Mix everything together well and add soy sauce to taste. Great served with pork or lamb dishes.

Roasted Garlic Asparagus

Ingredients:

• 1/2 cup extra-virgin olive oil
• cloves fresh garlic, minced
• 1 teaspoon onion powder
• 2 tablespoons fresh finely chopped parsley
• 2 pounds thin asparagus, ends trimmed
• Fleur de sel or coarse sea salt
• Freshly ground black pepper
• Preheat oven to 400°F.

Directions:

1. Line a large jelly-roll pan with parchment paper. Set aside.
2. In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned. 
3. Spread the asparagus in a single layer on the prepared pan.
4. Lightly sprinkle with coarse sea salt and freshly ground pepper.
5. Drizzle on the garlic-oil mixture.
6. Roast for 8-10 minutes, until the asparagus is bright green; do not overcook.
7. Transfer to a platter and serve hot.

Potage Parmentier

Ingredients:

• 2 tablespoons neutral oil, such as canola or grapeseed oil
• 4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped
• 3 large leeks (1 pound), cleaned and thinly sliced
• 6 cups vegetable stock (or light chicken stock)
• Kosher salt, to taste
• 1 to 2 tablespoons freshly squeezed lemon juice
• 1/2 cup heavy cream
• 1/2 cup crème fraiche
• 1/3 cup minced parsley or chives

Directions:

1. Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat.
2. Add the leek and potato.
3. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot). 
4. Add the vegetable stock, and bring to a boil.
5. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender. 
6. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches. 
7. Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice. 
8. Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.

Carmelized Tokyo Turnips

INGREDIENTS:

• 1 bunch Tokyo turnips
• 1 tablespoon butter or neutral oil
• ½ tablespoon sugar
• Salt and Pepper to taste
• Some water

METHOD:

1. Peel the turnips (or not if the skin is tender) and cut into pieces ¾” at the wide end.
2. In a sauté pan just big enough to hold them without crowding, bring enough water to cover the turnips to a boil. Add a large pinch of salt. Add the turnips,
3. lower the heat to a simmer and cook the turnips just until they are no longer raw and have softened just enough so a sharp knife can just poke in.
4. Drain the turnips, discard the water, and return the turnips to the pan.
5. Place the pan back over the heat, bring heat to medium, and sprinkle the sugar evenly over all. Allow the sugar to begin to caramelize. It will start to turn brown, and you will smell it. (If it smells like it might be burning remove from heat immediately.)
6. Add the butter, and swirl around, tossing to coat evenly.
7. Reduce heat to low and cook slowly, tossing to allow the turnips to develop crisp surfaces.
8. Taste occasionally to be sure they are not overcooked- they will turn mushy and bitter.
9. Once the turnips are uniformly colored and glazed, they are ready to serve.

Chef’s Notes: I like these with roast chicken, braised meat, and seared salmon. For a variation, I will use a little orange juice before I add the butter. Splash in 2 tablespoons of orange juice and swirl the pan, cooking until the orange juice has evaporated, then add the butter and proceed. You can add herbs and spices if you wish as well. Cinnamon, cardamom, and garlic all play well together here. Rosemary and thyme combine well, and sage leaves browned in the butter is very nice.

Asparagus and Lemon Risotto

• 6 cups vegetable stock, preferably homemade
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
• 1 cup thawed frozen peas
• 1 teaspoon grated lemon zest, plus more for garnish
• 2 tablespoons fresh lemon juice
• 1 cup chopped fresh flat-leaf parsley leaves
• 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
• Coarse salt and freshly ground pepper

Bring stock to a simmer in a medium saucepan.

Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.

Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.

Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

Cook’s Note: To make this dish even healthier, replace the Arborio rice with fiber-rich pearl barley or a whole grain such as farro.

Seared Savoy Cabbage with Mixed Sausages
Servings: 4-6

• Kosher salt
• 1 1 1/2-pound head savoy cabbage, cut into 8 wedges with some core attached
• 1 cup 1-inch crustless bread cubes
• 1 teaspoon mustard powder
• 8 tablespoons olive oil, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• Freshly ground black pepper
• 2 pounds mixed sausages (such as sweet Italian, kielbasa, and smoked garlic)
• 1 tablespoon chopped fresh tarragon

Bring a large pot of water to a boil over high heat. Season heavily with salt. Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes. Transfer to a paper towel-lined baking sheet. Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl. Add mustard powder and stir to coat.

Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs; stir frequently until golden, 4-5 minutes. Season with salt and transfer to a paper towel-lined plate to cool.

Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl. Season mustard vinaigrette with salt and pepper.

Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking. Working in 2 batches and adding remaining 1 tablespoon oil between batches, sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side.

Cook sausages in a large skillet over medium heat until browned and cooked through (time will vary depending on variety and whether fresh or fully cooked).
Transfer cabbage to a platter; arrange sausages around. Scatter breadcrumbs and tarragon over. Serve mustard vinaigrette on the side.

Potato Leek Gratin

• 2 tablespoons unsalted butter, more for greasing the pan
• 2 large leeks, trimmed and halved lengthwise
• 1 1/2 pounds peeled Yukon Gold potatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 thyme sprigs
• 1 cup heavy cream
• 1 fat garlic clove, finely chopped
• 1 bay leaf
• 1/4 teaspoon freshly ground nutmeg
• 3/4 cup Gruyère, grated

1. Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
2. Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
3. Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
4. Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
5. Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Best Caesar dressing recipe
(Great for little gem lettuce salad or raw kale salad)
Adapted from Tartine: 

• 3 garlic cloves
• 6 olive oil-packed anchovy fillets
• 1 tablespoon lemon zest
• 1 large egg yolk
• Salt
• 2 tablespoons fresh lemon juice, plus more to taste
• 1½ cups extra-virgin olive oil
• 2 heads (about 1 pound) black kale, center stems removed and leaves torn into bite-size pieces
• ⅔ cup freshly grated Parmesan cheese

DIRECTIONS

1. Make the croutons: Preheat the oven to 400°. In a medium bowl, toss the bread with the olive oil, a pinch of salt and the herbes de Provence, if using. Spread the bread on a baking sheet and bake, turning the croutons midway through, until golden brown and crisp, about 10 minutes.
2. Make the dressing: Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste. (Alternatively, pulse them together in a blender.) Add the egg yolk, a pinch of salt and a few drops of the lemon juice and mix thoroughly. While stirring, (or with the blender motor running), add ½ cup of the olive oil, one drop at a time, to create a smooth emulsion. Stir (or blend) in the remaining cup of olive oil in a slow stream. (The dressing will thicken.) Periodically add the remaining lemon juice. When all the oil is incorporated, season the dressing to taste with additional salt and lemon juice. Add water as needed to thin the dressing to desired consistency.
3. Make the salad: In a large bowl, toss the kale with the croutons. Add the dressing to taste, reserving any extra for another use. Add the Parmesan, toss again and serve immediately.

Arugula and Carrot Salad with walnuts and cheese

• 4 cups wild or baby arugula2 cups grated carrots
• 2 tablespoons broken walnuts (1/2 ounce)
• ¼ cup grated Parmesan or crumbled blue cheese (1 ounce)
• 1 tablespoon finely chopped fresh tarragon

Dressing:

• 1 tablespoon fresh lemon juice1 tablespoon sherry vinegar1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, pureed or finely minced optional
• ¼ cup extra virgin olive oil
• 2 tablespoons walnut oil
• Salt to taste

PREPARATION

1. Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
2. In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic.
3. Whisk in the oils.
4. Shortly before serving, toss the salad with the dressing.
5. Advance preparation: You can combine the salad ingredients several hours before serving and refrigerate in a covered bowl. The dressing will also hold for several hours, in or out of the refrigerator.

Arugula and Carrot Salad with walnuts and cheese

• 4 cups wild or baby arugula
• 2 cups grated carrots
• 2 tablespoons broken walnuts (1/2 ounce)
• ¼ cup grated Parmesan or crumbled blue cheese (1 ounce)
• 1 tablespoon finely chopped fresh tarragon

Dressing:

• 1 tablespoon fresh lemon juice1 tablespoon sherry vinegar1 teaspoon balsamic vinegar
• Salt to taste
• 1 teaspoon Dijon mustard
• 1 small garlic clove, pureed or finely minced optional
• ¼ cup extra virgin olive oil
• 2 tablespoons walnut oil

PREPARATION

1. Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
2. In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard.
3. Whisk together, and add the garlic.
4. Whisk in the oils.
5. Shortly before serving, toss the salad with the dressing.

** Advance preparation: You can combine the salad ingredients several hours before serving and refrigerate in a covered bowl. The dressing will also hold for several hours, in or out of the refrigerator.

Lacinato Kale Salad
Serves 4

• 1 bunch lacinato/dinosaur kale, de-stemmed and thinly sliced
• juice of 1 lemon (3 tablespoons) – use a hand juicer to get the most juice from your lemon.  If your lemon seems extremely juicy, then I would just add 3 tablespoons of juice.  I’ve noticed that in the winter my lemons have been extra juicy and the dressing can be a bit tart with too much lemon.
• 3 tablespoons extra-virgin olive oil
• 2-3 large cloves garlic, minced pinch of fine sea salt
• pinch of freshly ground pepper
• pinch of red pepper flakes, to taste
• 2/3 cup grated Parmesan cheese

1. Wash, de-stem and thinly slice your kale. Throw your kale slices into a large bowl.
2. Whisk together in a small bowl or glass measuring cup the following:  juice of 1 lemon (3 tablespoons), 3 tablespoons olive oil, 2-3 cloves minced garlic, pinch of fine sea salt, pinch of freshly ground black pepper, pinch of red pepper flakes.
3. Whisk the ingredients together well.
4. Pour the dressing over the kale and massage it well so that all the kale absorbs the dressing. Get your hands in there and massage it.
5. After your kale is massaged, add the 2/3 cups of parmesan cheese and toss again.
6. Let the kale rest for at least 5 minutes to an hour. This salad can be made hours ahead of time or even the day before.

Radish Raita
Makes 1 ½ cups

• 1 cup plain whole-milk yogurt
• ⅓ cup chopped fresh mint and/or cilantro
• 1 serrano chile, seeded, finely chopped
• 2 tablespoons finely chopped red onion
• 1 tablespoon fresh lime juice
• 1 cup coarsely grated red radishes, plus more for serving
• Kosher salt Olive oil and fresh cilantro leaves (for serving)

1. Mix together yogurt, mint, chile, onion, and lime juice.
2. Gently fold in radishes; season with salt.
3. Serve raita drizzled with oil and topped with cilantro and more grated radish.

Roasted Kabocha Squash

• 1 medium kabocha squash
• 2 tablespoons coconut oil, melted
• Kosher salt
• Freshly ground black pepper

1. Preheat the oven to 400 F
2. Rinse the squash under running water and dry it. 
3. Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut. Scoop out the seeds. Cut the squash into thin wedges.
4. Toss the squash with the coconut oil and season the slices with salt and pepper.
5. Put the squash in a single layer on a foil-lined baking tray.
6. Roast the squash for 30 minutes, flipping them over at the midpoint.
7. The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.I roasted the squash for 30 minutes, flipping them over at the midpoint. 

Spicy Salmon With Bok Choy and Rice

Ingredients

• 1 cup long-grain white rice
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1/4 teaspoon crushed red pepper
• 4 6-ounce skinless salmon fillets
• 1 pound baby bok choy

Directions:

1. Cook the rice according to the package directions.
2. Meanwhile, combine the honey, soy sauce, and red pepper.
3. On a foil-lined rimmed baking sheet, broil the salmon fillets until opaque throughout, 8 to 10 minutes, basting with the honey mixture during the last 3 minutes.
4. Steam baby bok choy (cut into quarters) until tender, 8 to 10 minutes.
5. Serve with the salmon and rice.

Slow Cooker Collard Greens
 

Note: Cleaning and trimming 5 pounds of collard greens is the hardest part of this recipe—after that, it’s easy. Sauté onions and garlic in a large pot, then add the greens. (It may seem odd to precook them, but wilting the collards is crucial to getting them to fit in the slow cooker.) Transfer everything to the slow cooker, along with ham hocks or smoked turkey drumsticks for meaty, smoky flavor, and walk away for 4 or even 6 hours. Come back to tender greens and some tasty potlikker to spoon over grits with shrimp or cornbread.This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days.

• 2 pounds smoked ham hocks or smoked turkey drumsticks
• 5 pounds collard greens (about 6 bunches)
• 2 tablespoons olive oil
• 2 medium yellow onions, medium dice
• 4 medium garlic cloves, finely chopped
• 2 cups low-sodium chicken broth or stock
• 1 tablespoon plus 1 teaspoon cider vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/4 teaspoon cayenne pepper

1. Place the ham hocks or turkey drumsticks in a 3-quart or larger slow cooker; set aside.
2. Using your hands, remove the collard leaves from the tough stems and discard the stems. Tear the leaves into bite-sized pieces, then wash and dry them; set aside.
3. Heat the oil in a large, wide-bottomed pot over medium heat until shimmering.
4. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 5 minutes. 
5. Increase the heat to high, add the broth or stock, stir to combine, and bring to a boil.
6. Stir in the greens a handful at a time, adding more as they wilt, until they’re all in the pot.
7. Turn off the heat and add 1 tablespoon of the vinegar, the sugar, measured salt, measured pepper, and cayenne and stir to combine.
8. Transfer to the slow cooker.
9. Cover and cook until the greens are very tender, about 4 to 5 hours on high or 5 to 6 hours on low.
10. Remove the ham hocks or turkey drumsticks to a cutting board.
11. When they’re cool enough to handle, remove the meat from the bones (discard the skin and bones), shred it into bite-sized pieces, and stir it back into the greens.
12. Add the remaining teaspoon of vinegar and stir to combine. Taste and season with salt and pepper as needed.

Carrot Salad

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped flat-leaf Italian parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 bag (10 ounces) shredded carrots
• 1/2 cup dried cranberries
• 1 small red onion, chopped
• 1/2 cup slivered almonds, toasted

Directions:

1. Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
2. Combine carrots, cranberries, onion and almonds in large bowl.
3. Add dressing.
4. Cover and refrigerate 2 hours or overnight.

Corned Beef

• 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon ground allspice
• 2 bay leaves
• 2 teaspoons kosher salt
• 1/2 pound diced carrots, approximately 4 small
• 1/2 pound diced onions, approximately 2 small
• 1 pound potatoes, peeled and chopped, approximately 3 medium
• 1/4 pound diced celery, approximately 2 stalks
• 1 small head cabbage, chopped, approximately 2 poundsCorned Beef:
• 2 quarts water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 tablespoons saltpeter
• 1 cinnamon stick, broken into several pieces
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 8 whole cloves
• 8 whole allspice berries
• 12 whole juniper berries
• 2 bay leaves, crumbled
• 1/2 teaspoon ground ginger
• 2 pounds ice
• 1 (4 to 5 pound) beef brisket, trimmed
• 1 small onion, quartered
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped

Directions

1. Cook’s note: Brisket should be prepared through the brining stage, but not cooked.
2. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water.
3. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
4. After 2 1/2 hours add the carrots, onions, potatoes and celery.
5. Return to a simmer and cook uncovered for 15 minutes.
6. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender.
7. Remove the bay leaves and serve immediately.
8. Corned Beef:
9. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
10. Cook over high heat until the salt and sugar have dissolved.
11. Remove from the heat and add the ice. Stir until the ice has melted.
12. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.
13. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.
14. Check daily to make sure the beef is completely submerged and stir the brine.
15. After 10 days, remove from the brine and rinse well under cool water.
16. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch.
17. Set over high heat and bring to a boil.
18. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Yield: 6 to 8 servings

Almond Cake

• 1/2 pound (1 3/4 cups) blanched whole almonds
• 6 large eggs, separated
• 1 1/4 cups superfine sugar
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 4 drops almond extract
• Confectioners’ sugar for dusting

1. Finely grind the almonds in a food processor.
2. With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream.
3. Beat in the zests and almond extract.
4. Add the ground almonds and mix very well.
5. With clean beaters, beat the egg whites in a large bowl until stiff peaks form.
6. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
7. Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour.
8. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
9. Just before serving, dust the top of the cake with confectioners’ sugar.

** Variations: Add 1 teaspoon cinnamon to the egg yolk and almond mixture.

** Majorca has a similar almond cake called gató d’Ametla, which is flavored with the grated zest of 1 lemon, 1 teaspoon cinnamon, and sometimes a few drops of vanilla extract.

** In Navarre, the cake is covered with apricot jam.

BAKED SPAGHETTI SQUASH WITH GARLIC AND BUTTER RECIPE

INGREDIENTS:

• 1 small spaghetti squash (about 3-4 pounds)
• 2 tablespoons butter
• 2 cloves garlic, finely minced
• 1/4 cup finely minced parsley (or basil)
• 1/2 teaspoon salt (or to taste)
• 1/4 cup shredded parmesan cheese

DIRECTIONS:

1. Preheat oven to 375F.
2. Pierce squash a few times with sharp paring knife (to let steam escape).
3. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance.
4. Let squash cool for 10 minutes.
5. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
6. Heat a large saute pan with the butter and the garlic over medium-low heat.
7. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt.
8. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.

Celeriac Root Fries

INGREDIENTS

• 1 celeriac, about 1.33 lbs, but into thin fries
• 1 tbsp. olive oil
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees with a baking dish in the oven. This helps the fries to crisp up.
2. Toss the celeriac with the olive oil, paprika, salt, and pepper.
3. Carefully open the oven and spread the celeriac out on the baking sheet, trying to make one flat layer so everything has room to crisp up.
4. Bake for 20-30 minutes (depending on thickness). Shake the baking dish a few times during baking.

Parmesan Pepper Curly Kale Chips

• 3 pounds curly kale
• 4 tablespoons finely grated Parmigiano- Reggiano, divided
• 2 teaspoons finely ground pepper, divided
• fine sea salt, divided

** Special equipment: 2 very large bowls; 2 large (half-sheet 18- by 13-inch) rimmed sheet pans; parchment paper or nonstick foil

1. Heat oven to 275°F with racks in upper and lower thirds.
2. Line rimmed sheet pans with parchment or nonstick foil. Cut out and discard stems and center ribs from kale.
3. Aim for 32 cups of leaves (use a 1- or 2-quart glass measure and pack leaves without crushing them).
4. Wash leaves and dry well.
5. Transfer half of the kale to a large bowl.
6. Toss with half of the oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt.
7. Once the first half is in the oven, repeat with the other half of the kale.
8. Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes.
9. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.
10. Bunches of kale can vary tremendously in the amount of stems they include, skewing the weight and therefore the yield. Some varieties of curly kale, particularly organic ones, include very little stem, so you may only need to buy 2 pounds to reach 32 cups.

** Kale crisps can be made 1 day ahead and stored in an airtight container at cool room temperature. Re-crisp in 275°F oven, if necessary.

** If you’re using Tuscan kale, you can follow the exact same procedure using 2 pounds of Tuscan kale (aka lacinato or dinosaur kale) with 3 tablespoons olive oil, 4 tablespoons grated Parmesan, 1 teaspoon pepper, and 1/2 teaspoon fine sea salt.

Curtido Salad with Pepitas

This traditional Salvadorean coleslaw is usually served with pupusas (thick stuffed, fried tortillas). It’s become indispensable to me; I serve it with tacos and most Latin-themed meals.

Combine in a large bowl:

• 1⁄4 cup apple cider vinegar or lime juice
• 1⁄2 tsp salt
• 1⁄2 tsp sugar (optional)
• 1 tsp dried Mexican oregano, rubbed between palms
• 1⁄4 red onion, thinly sliced
• 1 Tbsp olive oil
• Add:
• 1⁄2 head green cabbage, shredded
• 1 carrot, shredded
• 1 jalapeño, seeded and diced
• 1⁄2 bunch cilantro, chopped

Toss and adjust salt, vinegar and other seasonings to taste. Allow to marinate at least 30 minutes, up to 24 hours.

Garnish with:

• 1⁄4 cup toasted pumpkin seeds (pepitas)

Walnut Cake with Apricot Preserves

Recipe by Giada De Laurentiis
From: http://www.foodandwine.com/recipes/walnut-cake-with-apricot-preserves

Ingredients

Unsalted butter and all-purpose flour, for greasing and dusting the pan

3 1/2 cups walnuts (about 10 ounces)

2/3 cup sugar

2 teaspoons baking powder

6 large eggs, separated

1/2 cup apricot preserves

Confectioners’ sugar for dusting

Whipped cream and sliced peaches, for serving

1. Preheat the oven to 325°.
2. Butter and flour a 9-inch springform pan.
3. In a food processor, pulse the walnuts with a pinch of the sugar until very finely ground.
4. Add the baking powder and pulse to combine.
5. In a large bowl, using a handheld electric mixer, beat the egg whites at high speed until soft peaks form.
6. In another bowl, beat the egg yolks with the remaining sugar at medium-high speed until pale and thick, about 3 minutes.
7. At low speed, beat in the walnuts, just to combine.
8. Stir one-third of the egg whites into the batter.
9. Using a rubber spatula, fold in the remaining beaten whites in 2 batches, until no streaks remain.
10. Scrape the batter into the pan and bake for 40 minutes, until golden and springy.
11. Transfer to a rack and let cool in the pan.
12. Run the tip of a knife around the cake and unmold it.
13. Using a serrated knife, split the cake horizontally.
14. Set the bottom layer on a cake plate and spread with the apricot preserves.
15. Replace the top layer and dust with confectioners’ sugar.
16. Cut into wedges and serve with whipped cream.

KALE SALAD WITH DATES, PARMESAN AND ALMONDS

• Juice of 1/2 lemon
• 1/2 shallot, chopped
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 2 bunches kale, stems removed, leaves shredded or finely chopped
• 2 tablespoons extra-virgin olive oil
• 1/3 cup sliced almonds
• 8 dates, pitted and chopped
• 2 1/2 ounces Parmesan, shaved with a peeler

1. In a bowl, whisk juice, shallot, honey, salt and pepper flakes.
2. Add kale; toss well.
3. Let sit 20 minutes.
4. Mix in oil.
5. Refrigerate for up to 1 day, or serve immediately.
6. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes.
7. Add almonds, dates and Parmesan to kale;
8. serve.

PICKLED FENNEL

• 2 medium bulbs fennel, trimmed
• 1 ½ teaspoons fine sea salt
• 1 orange
• 1 lemon
• 1 cup white wine vinegar
• 2 tablespoons sugar
• ¼ teaspoon black peppercorns, crushed

PREPARATION

1. Cut fennel bulbs in two vertically.
2. Slice out and discard solid core and slice each piece very thinly, horizontally.
3. Place fennel in colander in sink or large bowl, and sprinkle with salt; toss to mix. Let rest for 1 hour.
4. Using a zester that removes in strips, remove half the zest from orange and lemon.
5. Juice orange and lemon, set juices aside, and sterilize a 1-quart canning jar and its lid in boiling water for several minutes.
6. Combine salted fennel and orange and lemon strips, and toss well to mix.
7. Pack mixture into jar and set aside.
8. In a small saucepan, combine orange juice, lemon juice, vinegar, sugar and crushed peppercorns.
9. Bring just to a boil, stirring to dissolve sugar.
10. Pour mixture into jar of fennel, using a skewer to remove air bubbles and allow all liquid to fit in.
11. Seal jar with lid and allow to cool.
12. Marinate at room temperature for two days.

** May be stored at room temperature for up to 2 weeks.

PAN FRIED TOFU AND ROASTED BROCCOLI WITH SPICY MANDARIN SAUCE

From our Friends at Terra Firma Farm.

You can cook broccoli in the wok (separately from the tofu) but it won’t be the same. You can also use chicken instead of tofu.

Heat oven to 425 degrees.

• I lb Firm Tofu
• 1 lb Broccoli
• 2 Mandarin Oranges
• 2 T. Soy Sauce
• 1 t. Fresh Ginger
• 1 t. Minced Garlic
• 1 t. Sugar
• 1/4 t. Red Chili Pepper Flakes
• 1 T. Olive Oil
• 2 T. Canola Oil
• ¼ t. Salt

1. Cut 1 lb firm tofu into not to small cubes.
2. Toss them with 1 tsp. spicy sesame oil and 1 Tbs. soy sauce. 
3. Let stand for 10 minutes.
4. Remove zest from 2 mandarins and reserve it, then juice them.
5. Combine the juice and zest in a small pan with the 2 Tbs. of soy sauce. 
6. Add ginger, garlic, sugar and hot pepper flakes. 
7. Simmer for 15 minutes (the sauce should thicken a bit.
8. Cut broccoli into the florets.
9. Peel the stems and cut into bite size pieces.
10. Toss with olive oil and salt.
11. Roast in the oven, stirring 3 -4 times, until the broccoli is browned on the edges.
12. Mean while, fry the tofu in a wok with canola oil until it is browned on all sides.
13. Add broccoli to the wok along with half the mandarin sauce and stir for just a minute or so to combine. 
14. Taste and add more sauce if needed.

THAI RED CURRY WITH KABOCHA SQUASH

• 1 Tablespoon vegetable oil
• 1 medium yellow onion, medium dice
• 1 ½ teaspoons salt
• 2 medium green bell peppers, cut into ¼ inch strips
• 4 medium garlic cloves, finely chopped
• 1 Tablespoon peeled and finely chopped ginger (from about a 1 ½ inch piece)
• 3 Tablespoons Thai red curry paste
• 1 (13 oz to 14 oz) can unsweetened regular coconut milk
• ½ cup water
• 1 Tablespoon soy sauce
• 1 medium kabocha squash (about 2 ½ lbs) peeled, seeded and cut into 1 inch cubes
• 2 teaspoons freshly squeezed lime juice
• ¼ cup coarsely chopped fresh cilantro

1. Heat the oil in a large frying pan over medium heat until shimmering.
2. Add the onion and 1 teaspoon of the salt
3. cook, stirring occasionally, until the onion has softened, about 6 minutes.
4. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
5. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute.
6. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
7. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes.
8. Remove the pan from the heat and stir in the lime juice.
9. Taste and season with salt as needed
10. Sprinkle with the cilantro and serve immediately over steamed rice.

BROCCOLI AND RAPINI WITH LEMON AND SHALLOTS

Bon Appétit  | November 2005

• 1/2 cup (1 stick) butter, divided
• 1 cup chopped shallots, divided
• 3 teaspoons grated lemon peel, divided
• 1 1/2 pounds broccoli crowns, cut into florets
• 1/4 cup water
• 1 1/2 pounds rapini (broccoli rabe), cut into 1/2-inch pieces

1. Melt 1/4 cup butter with 1/2 cup shallots and 1 1/2 teaspoons lemon peel in very large skillet over medium-high heat.
2. Sauté 2 minutes.
3. Mix in broccoli and 1/4 cup water.
4. Sprinkle with salt.
5. Cover; cook until broccoli is crisp-tender and water evaporates, about 4 minutes.
6. Transfer broccoli to bowl; cover to keep warm.
7. Melt remaining 1/4 cup butter with remaining shallots and lemon peel in same skillet over high heat
8. Sauté 2 minutes.
9. Add rapini.
10. Sprinkle with salt, cover, and cook until rapini wilts, about 2 minutes.
11. Uncover and sauté until tender, about 1 minute longer.
12. Mix into broccoli.
13. Season with salt and pepper.

Kale & Apple Salad with Pancetta and Candied Pecans
Recipe by Ryan Hardy

Ingredients:

• 2 cups pecans
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon cayenne pepper
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 6 ounces thickly sliced pancetta, finely diced
• 1/4 cup white wine vinegar
• 2 tablespoons caper brine (from a jar of capers)
• 3 tablespoons pure maple syrup
• Freshly ground black pepper
• 2 Granny Smith apples, cut into matchsticks
• 1 large head radicchio, shredded (which you could replace with Arugula)
• One 8-ounce bunch kale—stems discarded, leaves finely shredded
• 3 tablespoons snipped chives
• 1 tablespoon chopped tarragon
• 2 ounces shaved pecorino

Instructions

1. Preheat the oven to 350°.
2. In a bowl, cover the pecans with water.
3. Transfer to a sieve and shake out the water.
4. In another bowl, whisk the confectioners’ sugar, cayenne and 1 1/2 teaspoons of salt.
5. Add the pecans and toss.
6. Transfer to a sieve and shake off the excess coating.
7. Arrange the pecans on a parchment paper–lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the pecans are golden.
8. In a skillet, heat the oil with the pancetta and cook over moderate heat, stirring frequently, until the pancetta is browned, 6 minutes.
9. Strain the pan drippings into a large bowl; whisk in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper.
10. Add the apples, radicchio, kale, chives, tarragon and pecorino and toss.
11. Mound the salad on plates, garnish with the pecans and pancetta and serve.        

Roots Anna
Recipe by Martha Stewart

Ingredients

• 3 cloves garlic, unpeeled
• 1/4 t. olive oil
• 1 1/2 pounds Yukon Gold or Idaho Potatoes
• 1 (about 2 lbs)  rutabaga or turnips
• 6 tablespoons unsalted butter
• 1 1/2 teaspoons unsalted butter
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons fresh thyme leaves

Instructions

1. Heat oven to 450 degrees.
2. Place garlic in an ovenproof ramekin; drizzle with olive oil.
3. Roast until light brown and very soft, about 20 minutes.
4. Remove garlic from oven, and let stand until cool enough to handle.
5. Peel garlic, cut into slices, and set aside. Reduce heat to 425 degrees.
6. Meanwhile, peel potatoes, and slice them as thinly as possible; place them in a bowl, and put damp paper towel on top to keep them from turning brown.
7. Peel rutabaga, and cut in half, slice as thinly as possible, and cover with a damp paper towel.
8. In a 10-inch nonstick ovenproof skillet, melt 2 tablespoons butter, swirling pan to coat bottom and sides. Remove from heat.
9. Starting at the sides of the pan, arrange about half of the rutabaga slices in overlapping concentric circles, covering bottom of pan; press to compress.
10. Sprinkle rutabaga with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and a third of the roasted garlic; dot with 1 tablespoon butter.
11. Arrange the potato slices in tight concentric circles over the rutabaga, and press down.
12. Season with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and another third of the garlic; dot with 1 tablespoon butter.
13. Arrange remaining rutabaga on top, and season again with 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining garlic; dot with 1 tablespoon butter.
14. Spread a large piece of aluminum foil with remaining tablespoon butter.
15. Cover skillet tightly with the foil, buttered side down.
16. Place a cast-iron skillet on the foil to weigh it down, and transfer to the oven.
17. Bake until vegetables are tender when pierced with the tip of a knife, 50 to 60 minutes.
18. Remove pan from oven, and let stand on a wire rack for 15 minutes.
19. Remove foil, and invert roots carefully onto a serving dish.
20. Garnish with remaining 1/2 teaspoon thyme, and serve warm.

** This can be made ahead of time and reheated.

Cheesy Carrots
Recipe from the Tasting Table Test Kitchen Serves 6-8.

INGREDIENTS

For the Béchamel Sauce:

• ¼ cup butter
• ¼ cup flour
• 2 cups whole milk
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1¼ teaspoons dry mustard
• ¼ teaspoon pepper
• ¼ teaspoon celery salt

For the carrots

• 3 cups carrots, peeled and sliced into ¼-inch-thick rounds
• 2 cups shredded sharp cheddar cheese
• 3 tablespoons butter
• 1 cup bread crumbs

DIRECTIONS

1. Make the béchamel sauce:
2. In a small sauce pan, melt ¼ cup of the butter.
3. Once it has melted, add the flour, whisking constantly.
4. Whisk for 1 more minute until the roux has become a light golden brown and gives off a nutty aroma.
5. Add the milk, whisking constantly, until the sauce thickens and coats the back of a spoon, 5 to 7 minutes.
6. Remove the sauce from the heat and stir in the salt, onion powder, dry mustard, pepper and celery salt.
7. Meanwhile, bring water to a boil in a medium pot.
8. Add the carrots to the boiling water and cook until almost tender, 7 to 9 minutes.
9. Preheat the oven to 350°.
10. Put the carrots in a small baking dish and pour the béchamel sauce over them until they are completely covered.
11. Evenly sprinkle the shredded cheese over the mixture.
12. Cover the baking dish with foil and bake for 20 minutes.
13. Meanwhile, heat the butter in a medium sauté pan.
14. Add the bread crumbs and cook until they turn golden brown, about 3 minutes.
15. After 20 minutes, remove the baking dish from the oven.
16. Remove the foil and cover the cheese layer with the bread crumbs.
17. Bake for an additional 15 minutes, making sure the bread crumbs don’t burn.
18. Cool for 5 minutes before serving.

Baked Spaghetti Squash with Garlic and Butter

Servings: 6

** I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic lover, don’t be shy – use more!

Or if your squash is going to be too big to eat in one meal, cut it in half  (carefully) scoop out seeds and place squash cut-side down on baking sheet and roast for 30 minutes until tender.

Ingredients:

• 1 spaghetti squash (or half if you get a big one)
• 2 tablespoons butter
• 2-10  cloves garlic, finely minced
• 1/4 cup finely minced parsley (or cilantro?)
• 1/2 teaspoon salt (or to taste)
• 1/4 cup shredded parmesan cheese

Directions:

1. Preheat oven to 375F.
2. Pierce squash a few times with sharp paring knife (to let steam escape).
3. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance.
4. Let squash cool for 10 minutes.
5. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds.
6. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
7. Heat a large saute pan with the butter and the garlic over medium-low heat.
8. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands.
9. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.

Asparagus Soup With Green Garlic and Eggs

Ingredients

• 1 pound asparagus
• 5 cups chicken stock, vegetable stock, or water
• 1 bulb spring garlic, separated into cloves if cloves have formed, peeled and thinly sliced
• Salt and freshly ground pepper
• 4 large eggs
• 1/4 cup freshly grated pecorino or Parmesan cheese
• 2 tablespoons finely chopped flat-leaf parsley
• 1/2 cup pasta or rice, cooked, or 4 to 6 slices toasted Italian bread (optional)

Method

1. Break off the woody ends of the asparagus stalks and combine them with the stock or water and the garlic in a soup pot and bring to a simmer.
2. Simmer 15 minutes.
3. Using a skimmer, tongs, or a slotted spoon, remove the asparagus stems and discard.
4. Season the broth to taste with salt and pepper.
5. Slice the asparagus into 1-inch pieces and add to the broth.
6. Simmer 8 to 12 to minutes. It should be very tender and fragrant, but still bright green and not mushy.
7. Just before serving, beat the eggs, cheese, and parsley together in a bowl.
8. Have the soup at a bare simmer. Making sure that the soup isn’t boiling, whisk a ladleful into the egg mixture.
9. Stir well and whisk back into the soup.
10. Whisk constantly over very low heat for 3 minutes, then ladle into bowls and serve, with a spoonful of pasta or rice, or a slice of toast in each bowl if desired.

Quinoa Pilaf With Sweet Peas and Green Garlic

 Ingredients

• ⅔ cup quinoa
• ¾ cup shelled fresh peas (1 pound unshelled)
• Salt to taste
• 2 tablespoons extra virgin olive oil
• 1 leek, white and light green part only, halved, cleaned of sand and sliced thin
• 1 bulb green garlic, tough stalk cut away and papery shells removed, sliced thin
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped chives
• 2 tablespoons chopped fresh parsley, or a combination of parsley and tarragon

Freshly ground pepper

Method

1. Bring a medium pot of lightly salted water to a boil and add the peas.
2. Turn the heat down to medium and simmer until tender, 4 to 10 minutes, depending on the size and freshness.
3. Place a strainer over a bowl and drain the peas.
4. Measure out 2 cups of the cooking water (add fresh water if necessary), return to the pot
5. Add salt to taste, bring to a boil and add the quinoa.
6. When the water comes back to a boil, cover, reduce the heat and simmer 15 minutes, or until the quinoa is tender and, in the case of white quinoa, displays a thread.
7. Remove from the heat, drain through a strainer and return to the pot.
8. Cover the pot with a clean dish towel and return the lid.
9. Let sit 15 minutes.
10. Heat 1 tablespoon of the olive oil over medium-low heat in a wide, heavy skillet and add the leek and sliced green garlic.
11. Add a generous pinch of salt and cook, stirring, until tender, fragrant and translucent, 3 to 5 minutes.
12. Add the quinoa and peas to the pan and toss together with the remaining olive oil for about 2 minutes, taking care not to mash the peas.
13. Add the fresh herbs, grind in some pepper, taste and adjust seasoning, and serve.

Spinach and Kale Pesto

Ingredients

• 2 cups chopped kale, stems removed
• 2 cups spinach
• 1-2 cloves garlic
• ¼ cup Parmesan cheese
• ¼ cup toasted, slivered almonds
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

Method

1. Bring a pot of water to a boil.
2. Add the kale and cook for 1 minute.
3. Immediately drain and dunk into ice-cold water to halt the cooking.
4. Drain and wring out any excess water.
5. In a food processor, combine the kale, spinach, garlic, cheese and almonds.
6. Pulse to combine.
7. While the machine is running, stream in the olive oil, adding a little more until you reach your desired consistency.
8. Add salt and pepper to taste, and pulse to combine again

Spring Garlic Pancakes

Ingredients

• 2 cups all-purpose flour
• 1 cup warm water
• Vegetable oil or peanut oil
• 1 cup chopped spring garlic
• Salt

Ingredients for the Dipping Sauce

• 1/4 cup light soy sauce
• 1 tablespoon seasoned rice vinegar
• 1/2 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon minced ginger
• 1 garlic clove, minced

Method

1. Make the dipping sauce by whisking together all the ingredients in a bowl.  Set aside
2. To make the pancakes, add the flour to a large mixing bowl and slowly stir in the warm water to form the dough.  
3. Transfer to a floured board and knead three or four times.
4. Using a knife, cut the dough ball into four even pieces.
5. Take one ball of dough and, using a rolling pin, begin to roll into a circle.  
6. Sprinkle the spring garlic over the dough and fold it into itself three or four times, until there is spring garlic evenly placed throughout the dough ball.  
7. Roll out again into a circle about 8 inches in diameter.  
8. Repeat with remaining dough.
9. Heat a large skillet to medium-high heat.  
10. While it’s heating, brush the pancakes on each side with oil.
11. Sprinkle each side with a pinch of salt.
12. Fry in the pan for 2-3 minutes, or until it turns golden brown.  
13. Flip the pancake and cook for another 2-3 minutes, being careful not to burn it.
14. Repeat with remaining pancakes.  
15. Transfer to cutting board and cut into wedges.
16. Serve with dipping sauce.

Fava, Sweet Pea, and Sugar Snap Salad

Ingredients

• 4 pounds unshelled fava beans (about 2 cups shelled)
• 2 cups sugar snap peas, trimmed
• 1 cup shelled green peas (about 1 pound unshelled)
• 1/4 cup thinly sliced fresh mint
• 2 ounces prosciutto, thinly sliced (about 1/2 cup)
• 3 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Method

1. Remove beans from pods; discard pods.
2. Cook beans and snap peas in boiling water 1 minute or until snap peas are crisp-tender.
3. Remove beans and snap peas with a slotted spoon.
4. Plunge beans and snap peas into ice water; drain.
5. Remove tough outer skins from beans; discard skins.
6. Combine beans, snap peas, green peas, mint, and prosciutto in a large bowl.
7. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk.
8. Pour over bean mixture, and toss well.

 Nectarine and Radish Salsa

Ingredients

• 2 1/4 cups (1/4-inch) diced nectarines
• 1 1/2 cups radishes, halved lengthwise and thinly sliced
• 1/2 cup chopped cucumber
• 1/4 cup finely chopped red onion
• 1 tablespoon fresh lime juice
• 2 teaspoons chopped fresh cilantro
• 1 1/2 teaspoons sugar
• 1/4 teaspoon salt

Method

1. Combine all ingredients in a medium bowl; toss well.
2. Let the salsa mixture stand 30 minutes.

Fresh Snow Pea Salad with Pancetta & Pecorino

Ingredients

• 1 pound snow peas—strings removed, peas sliced on the diagonal 1/4 inch thick
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 4 ounces thickly sliced pancetta, cut into 1/4-inch dice
• 1/2 small white onion, finely chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon oil (see Note)
• Kosher salt
• Freshly ground black pepper
• 1/2 cup mint leaves, torn
• 2 ounces shaved Pecorino Sardo cheese

Method

1. Soak the snow peas in ice water for 10 minutes.
2. Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil.
3. Add the pancetta and cook over moderate heat until lightly browned and the fat has rendered, about 5 minutes.
4. Spoon off all but 1 tablespoon of the fat.
5. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
6. Drain the snow peas and pat dry.
7. In a medium bowl, whisk the remaining 1/4 cup of olive oil with the lemon juice and lemon oil and season with salt and pepper.
8. Add the snow peas, pancetta, onion and half of the mint and season with salt and pepper; toss well.
9. Garnish with the remaining mint, shave the pecorino on top and serve.

Spring Pasta Recipe

Ingredients

• 8 ounces / 225 g cooked, leftover pasta
• 2 eggs
• fine grain sea salt
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens – anything quick cooking and fresh
• chopped avocado
• chopped herbs

Method

1. Use your fingers to fluff up the leftover pasta a bit, so its not clumpy or stuck together. Set aside.
2. In a small bowl crack the eggs and beat them really well with a pinch of salt.
3. In a big skillet melt the oil and butter over medium high heat. If you’re using a vegetable that might take longer to cook than others, add those to the pan – for example, asparagus or broccoli.
4. Add a couple pinches of salt, stir, cover, and cook for a couple minutes. Until the vegetables are bright, and just cooked.
5. Now stir in anything that just needs a quick flash of cooking – in this case pea greens, but chopped greens would go in at this point if you’re using those.
6. Stir, and cook just until tender – a minute or so. Pull about 1/3 of the vegetables out of the pan and set them aside.
7. Now, add the pasta to the skillet, and toss well.
8. Once the pasta is hot, turn down the heat, wait a moment, then quickly stir in the eggs. Stir well, then cover the pan, remove from heat, and let everything sit for a minute.
9. Uncover, give everything another toss, the egg should be cooked through.
10. Taste, and adjust the seasoning before dividing between two plates.
11. Top with the reserved vegetables, and some chopped avocado.

Pita Bread and Pea Salad

Ingredients

• 3 pitas
• 1/3 cup plus 1 Tbsp. extra-virgin olive oil
• Salt and pepper
• 1/4 cup lemon juice
• 2 stalks celery, thinly sliced
• 1 cup frozen peas, defrosted, drained and patted dry
• 1/2 red onion, thinly sliced
• 1 cup cucumber, peeled, seeded and diced
• 1 cup baby spinach
• 5 ounces crumbled feta
• 1 tablespoon chopped mint
• 1 tablespoon chopped parsley

Method

1. Preheat oven to 350°F.
2. Brush both sides of each pita with 1 Tbsp. olive oil and sprinkle with salt and pepper.
3. Cut pitas into strips about 1 inch wide and 3 inches long.
4. Place pita strips on a baking sheet and bake until golden brown, about 20 minutes.
5. Whisk lemon juice and 1/3 cup olive oil in a small bowl and season with salt.
6. Place toasted pita strips in a large salad bowl.
7. Add celery, peas, onion and cucumber.
8. Toss with lemon vinaigrette.
9. Just before serving salad, gently fold in spinach, feta, mint and parsley. Season with pepper.

Spinach-and-Green-Pea Empanadas

Ingredients

Dough

• 1 1/2 cups water
• 1 tablespoon kosher salt
• 3 tablespoons unsalted butter or lard
• 2 teaspoons sweet smoked paprika (pimentón de la Vera)
• 3 3/4 cups all-purpose flour, plus more for dusting

Filling

• 10 ounces spinach, stemmed
• 1/2 cup shelled fava beans or thawed frozen lima beans
• 1/4 pound green beans
• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup frozen peas, thawed
• 2 tablespoons chopped mint
• 1 tablespoon chopped thyme
• Salt and freshly ground pepper

Method

1. In a small saucepan, combine the water, salt, butter and paprika and bring to a boil.
2. Pour the mixture into a large bowl and let cool to room temperature.
3. Stir in the 3 3/4 cups of flour until the dough comes together.
4. On a lightly floured work surface, gently knead the dough until smooth.
5. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
6. In a saucepan of boiling salted water, cook the spinach for 1 minute.
7. Using a slotted spoon, transfer the spinach to a colander.
8. Add the fava beans to the boiling water and cook until bright green, 1 minute.
9. Using a slotted spoon, transfer the fava beans to a plate.
10. Add the green beans to the boiling water and cook until tender, 4 minutes.
11. Drain and finely chop the green beans.
12. Peel the tough outer skins from the fava beans.
13. Squeeze the excess water from the spinach, then coarsely chop it.
14. In a large skillet, melt the butter in the olive oil.
15. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
16. Add the garlic and cook until fragrant, about 3 minutes.
17. Stir in the spinach, fava beans, green beans and peas and cook, stirring, until heated through, about 2 minutes.
18. Stir in the mint and thyme and season with salt and pepper.
19. Preheat the oven to 350°.
20. Lightly oil 2 large baking sheets.
21. On a floured work surface, roll out the dough 1/8 inch thick.
22. Using a 3 1/2-inch round biscuit cutter, cut out 32 rounds from the dough. Moisten the edge of 1 dough round with water.
23. Mound 1 tablespoon of the vegetable filling on half of the round and fold the other side over.
24. Press to seal the dough and pinch at intervals to make pleats.
25. Repeat with the remaining dough rounds and filling.
26. Arrange the empanadas on the prepared baking sheets and bake in the upper and lower thirds of the oven for about 30 minutes, until browned.
27. Serve the empanadas warm or at room temperature.

Stir-Fried Winter Greens With Garlic Shrimp & Rice

Ingredients

• 1 lb shrimp, heads, tails and veins removed and washed and dried
• 1 large bag of winter greens, washed and dried (if you don’t have this luxurious mix of baby greens on hand, you can also use a large bunch of spinach, chard, bok choy, etc., instead)
• 3 large carrots, thinly sliced
• 1 onion, thinly sliced
• 1 bunch green garlic, sliced in small rounds (white part only)
• 4 large cloves of garlic, minced or pressed
• 1 Tbsp minced fresh ginger
• Pinch of chili flakes or a tsp of chopped jalapeno pepper
• 2 tsps black soy sauce
• 2 tsps rice mirin
• 1 Tbsp oyster sauce
• 1 heaping tsp corn starch
• Few grinds of white pepper
• Pinch of sea salt
• 3 Tbsps chopped fresh cilantro
• 2 cups basmati or short grain brown rice
• 4 Tbsps peanut oil

Method

1. Start the rice. Since it will take a little while to cook, you should start it well before you get into any stir-frying to ensure that everything will be ready to eat at the same time.
2. Prep all your ingredients.
3. Once everything is washed and chopped, make the sauce by mixing together the soy sauce, rice mirin, oyster sauce and cornstarch and stirring well to combine.
4. By the time you’ve finished doing all that chopping and mixing, it’s likely the rice will be done. Fluff the rice and remove from the heat.
5. Prepare the shrimp. Heat 1-2 Tbsps of the peanut oil in a wok over high heat and swirl to coat the wok’s sides.
6. Add roughly one quarter of the minced garlic and ginger you’ve prepared (the rest will be used for the greens) and a pinch of the chili flakes to the oil and stir-fry for 30-45 seconds.
7. Toss in the shrimps and stir until they are cooked through (they should turn pink) –about 3-4 minutes depending on the strength of the flame you’re using.
8. Turn the wok off, scoop the shrimp into a bowl, sprinkle with a few grinds of white pepper and a pinch of sea salt and set aside.
9. Prepare the greens.
10. Wipe the wok out with a paper towel to prevent everything you’re about to cook from tasting like seafood.
11. Turn the heat back on high and pour another few Tbsps of peanut oil into the wok. Swirl to coat the wok’s sides evenly with the oil.
12. Toss the remaining three quarters of the garlic and ginger into the oil, along with another pinch of chili flakes and stir-fry for 30-45 seconds to flavor the oil, stirring to prevent the garlic from sticking or burning.
13. Add the sliced onion, green garlic and carrots and stir for 3-5 minutes or until beginning to soften.
14. Pour in the greens and stir to ensure that they get coated with oil and come into contact with the wok’s searing hot sides.
15. Stir-fry until they are wilted and softened to a point you like–some people prefer them more raw than cooked and others prefer them really cooked. Regardless, it is truly amazing how much the greens cook down in just a few minutes.
16. Pour in the sauce and stir well to ensure that it coats all the veggies.
17. Turn off the heat and remove the stir-fried veggies to a bowl or plate (sitting in a wok after cooking can turn food black as the metal oxidizes.)
18. Serve the stir-fried greens/veggies and shrimp over rice, sprinkled liberally with the chopped cilantro.

Spring Minestrone Soup

Ingredients

• 2 Tbsp olive oil
• 6 green onions
• 2 green garlic stalks, or 2 large garlic cloves
• 1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks
• 1 15-ounce can of diced tomatoes
• 1 quart vegetable or chicken stock
• Salt
• 1/2 pound artichoke hearts (fresh or frozen), chopped roughly
• 1 15-ounce can of chickpeas
• 1 cup peas (fresh or frozen)
• 1/2 pound asparagus, cut into 1-inch chunks
• 2 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons
• Up to 1/4 cup pesto
• Grated parmesan or pecorino cheese for garnish

Method

1. Chop the green onions and green garlic and separate the white and light green parts from the green tops.
2. If you are using regular garlic cloves, put them with the white parts of the green onions.
3. Slice the potatoes and artichoke hearts into chunks you would want to eat with a spoon.
4. In a large pot set over medium-high heat, warm the olive oil for 1 minute.
5. Add the white parts of the green onions as well as the garlic and stir-fry for 1 minute.
6. Add the potatoes, stir to combine and cook 1 minute.
7. Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock.
8. Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes.
9. Add the artichoke hearts and cook another 5 minutes,
10. then add the chickpeas and green peas and cook another 5 minutes.
11. Remove the cover from the soup and add the asparagus.
12. Cook 2 minutes.
13. Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute.
14. Turn off the heat and stir in the pesto.
15. Serve topped with grated cheese.

Buttered Leeks and Radishes

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 scallions or spring onions, cut into 2-inch pieces
• 1/4 pound radishes, quartered
• 3 leeks, white and light green parts only, cleaned and thinly sliced crosswise
• 1/2 cup chicken broth
• 1/4 teaspoon kosher salt
• 1 teaspoon lemon juice
• 2 tablespoons fresh parsley, chopped

Method

1. Heat the oil and butter in a large skillet over medium heat.
2. Add the scallions and cook until golden, about 3 minutes.
3. Add the radishes and cook another minute.
4. Remove the scallions and radishes from the pan and set aside.
5. Add the leeks, chicken broth, salt, and lemon juice and cook, stirring occasionally, until the leeks are softened, about 5 minutes.
6. Add the parsley, scallions, and radishes and toss well.

Simple Braised Greens

Ingredients

• 1 tablespoon olive oil
• 4 ounces mixed greens (kale, collard, mustard, or greens of your choice) about 3-4 cups chopped and well packed
• 1 clove garlic, minced
• ⅛ teaspoon celtic sea salt
• ¼ teaspoon red pepper flakes

Method

1. Heat oil in a large skillet over medium-high heat. 
2. Add greens stirring to coat with oil. 
3. Stir until greens are barely wilted. 
4. Add garlic, salt and pepper flakes. 
5. Continue stirring until greens are tender. Serve.

Miso Soup

Ingredients:

• 2 1/4 cups water
• 2 ounces firm tofu, cut into 1/4 inch cubes
• 1 tablespoon light miso paste
• 2 teaspoons barley miso paste
• 1/2 cup fresh spinach, washed and chopped
• 1 green onion, thinly sliced

Directions:

1. In a medium saucepan, bring the water to a boil.
2. Ladle out about 1/2 cup of the boiling water, and reserve.
3. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes.
4. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender.
5. Remove soup from heat.
6. Blend white miso and barley miso into reserved hot water.
7. Stir into soup.
8. Ladle into bowls, and garnish with scallion.
9. Serve immediately.

Carrot Soup with Ginger and Lemon

From:

Ingredients

• 1/4 cup (1/2 stick) butter
• 1 1/2 cups chopped onion
• 1 tablespoon finely chopped peeled fresh ginger
• 1 1/2 teaspoons minced garlic
• 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
• 2 tomatoes, seeded, chopped (about 1 1/3 cups)
• 1 1/2 teaspoons grated lemon peel
• 3 cups (or more) chicken stock or canned low-salt broth
• 2 tablespoons fresh lemon juice
• 4 tablespoons sour cream
• 1 small carrot, peeled, grated

1. Melt butter in heavy large pot over medium-high heat.
2. Add onion; sauté 4 minutes.
3. Add ginger and garlic; sauté 2 minutes.
4. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute.
5. Add 3 cups stock and bring to boil.
6. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
7. Cool slightly. Puree soup in batches in blender.
8. Return soup to pot.
9. Mix in lemon juice. 
10. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
11. Bring soup to simmer, thinning with more stock, if desired.
12. Ladle into bowls.
13. Top each with sour cream and grated carrot.

Avocado Apple & Arugula Salad

From: http://www.shutterbean.com/2012/avocado-apple-arugula-salad/print/

makes 2 generous servings

Ingredients

• 1 apple, chopped (RDF note: The Pink Lady apple variety is the best!!)

• 1 avocado, chopped

• 6 cups arugula

• 3 tablespoons sunflower seeds

• 1/4 red onion, minced

• 1 tablespoon honey mustard

• juice of 1 lemon

• 2 tablespoons olive oil

• 1 teaspoon honey (more or less depending on your taste)

• salt & pepper

In a small bowl, whisk together honey mustard, lemon juice, olive oil. Chop apples and squeeze a small amount of lemon juice on top and toss to prevent discoloration. In a large bowl, add the arugula, avocado, apples, sunflower seeds, red onions and pour dressing on top. Season with salt & pepper and serve with a side of crusty bread.

Oven-Roasted Asparagus

From: http://allrecipes.com/Recipe/Oven-Roasted-Asparagus/Detail.aspx

Ingredients

1 bunch thin asparagus spears, trimmed

3 tablespoons olive oil

1 1/2 tablespoons grated Parmesan cheese (optional)

1 clove garlic, minced (optional)

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon lemon juice (optional)

Method

Preheat an oven to 425 degrees F (220 degrees C).
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Snow Pea, Scallion, and Radish Salad

From: http://www.finecooking.com/recipes/snow-pea-scallion-radish-salad.aspx

Ingredients

2 cups (8 oz.) snow peas, trimmed

2 scallions (white and green parts), thinly sliced

4 radishes, trimmed and cut into thin strips (about 1/2 cup)

1/4 cup rice vinegar

2 tsp. granulated sugar

1 Tbs. walnut or canola oil

Method

Put the snow peas in a microwave-safe bowl with 1 Tbs. water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamond shapes, discarding the end pieces.

In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.

Roasted Turnips with Wilted Turnip Greens

From: http://www.bojongourmet.com/2011/06/roasted-turnips-with-wilted-turnip.html

Ingredients

2 bunches small tokyo or salad turnips, with their greens (around 15 small turnips in all)

1 tablespoon olive oil, plus 1 tablespoon for cooking the greens

3 ounces (2 or 3 strips) bacon, diced

salt

squeeze lemon juice

1/2 – 1 bunch chives, snipped

black pepper

Method

Position a rack in the lower center of the oven and preheat to 450º.

Cut the greens off of the turnips and reserve. Wash the turnips and trim away the tail and stem ends. If your turnips are bigger than a ping pong ball, halve them; if they’re much larger, cut them into quarters.

Heat 1 tablespoon of the olive oil in a large, oven-proof skillet over a medium flame. Add the diced bacon, and cook, stirring occasionally, until crisp, a few minutes. Lift the bacon out of the pan leaving behind the fat.

Add the turnips to the pan, sprinkle with a few pinches of salt, and toss to coat them in the oil. Put the pan into the oven, and roast until caramelized and tender, about 30 minutes, turning the turnips a few times throughout the baking.

While the roots roast, wash the turnip greens well, and either cut each leaf off the stem, or use the lazy approach: stack a bunch of leaves on top of one another, and begin slicing the leaves into 1/2″ ribbons until you get to the stemmy part, then discard. (If you cut off all the stems, have a beer, then stack and slice as directed.)

When the roots are done, remove them from the pan. Place the pan over a medium flame (don’t forget – that pan handle is hot!) and swirl in the remaining tablespoon of olive oil. Add the sliced greens, and toss with tongs until wilted and tender, about 5 minutes. Season with a bit of salt and a squeeze of lemon. Add the turnips and bacon to the pan, then add the chives and a few good turns of black pepper. Adjust the seasoning as you wish, then serve.

Moist Chocolate-Beet Cake

From: http://www.davidlebovitz.com/2011/11/moist-chocolate-beet-cake-recipe-nigel-slater/

Ingredients

8 ounces (240 g) beets, unpeeled, rinsed and scrubbed free of dirt

7 ounces (200 g) bittersweet or semisweet chocolate (70% cacao solids), chopped

1/4 cup (60 ml) hot espresso (or water)

7 ounces (200 g) butter, at room temperature, cubed

1 cup (135 g) flour

3 tablespoons unsweetened cocoa powder (the darkest you can find, natural or Dutch-process)

1 1/4 teaspoon baking powder

5 large eggs, separated, at room temperature

pinch of salt

1 cup (200 g) superfine sugar

Method

Butter an 8- or 8 1/2 inch (20 cm) springform pan and line the bottom with parchment paper.

Boil the beets in salted water with the lid askew until they’re very tender when you stick a knife in them about 45 minutes. Drain then rinse the beets with cold water. When cool enough to handle, slip off the peels, cut the beets into chunks, and grind them in a food processor until you get a coarse, yet cohesive, puree. (If you don’t have a food processor, use a cheese grater.)

Preheat the oven to 350ºF (180ºC).

In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible.

Once it’s nearly all melted, turn off the heat (but leave the bowl over the warm water), pour in the hot espresso and stir it once. Then add the butter. Press the butter pieces into the chocolate and allow them to soften without stirring.

Sift together the flour, cocoa powder, and baking powder in a separate bowl.

Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few minutes to cool, then stir the egg yolks together and briskly stir them into the melted chocolate mixture. Fold in the beets.

In a stand mixer, or by hand, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into the melted chocolate mixture, being careful not to over mix.

Fold in the flour and cocoa powder.

Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC), and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly. Do not over bake.

Let cake cool completely, then remove it from the pan.

Asparagus-Leek Risotto

From: http://www.bhg.com/recipe/rice/asparagus-leek-risotto/

Ingredients

¾ pound asparagus spears, trimmed

2 tablespoons olive oil

1 ½ cups sliced leeks

1 cup Arborio rice

3 cups reduced-sodium chicken broth

1/3 cup freshly grated Parmesan cheese

2 tablespoons snipped fresh parsley

½ teaspoon finely shredded lemon peel

1 tablespoon lemon juice

¼ teaspoon freshly ground coarse black pepper

Lemon Slices

Lemon peel

Method

Place asparagus in single layer on baking sheet. Brush with 1 tablespoon olive oil; lightly sprinkle salt and black pepper. Bake, uncovered, in 450 degrees F oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds in 2-inch pieces; set aside all asparagus.

Meanwhile, in large saucepan cook leeks in remaining olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.

In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes).

Stir in any remaining broth. Cook and stir just until rice is tender and creamy.

Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice, and pepper. Top with asparagus spears, lemon slices, and peel. Makes 4 servings.

Creamy Polenta with Kale and Ricotta

From: http://www.foodandwine.com/recipes/november-2008-creamy-polenta-with-kale-and-ricotta
Ingredients

3 tablespoons extra-virgin olive oil

3 garlic cloves, thinly sliced

1 pound Tuscan kale (cavolo nero), ribs removed and leaves coarsely chopped

Salt and freshly ground pepper

1 cup milk

3 cups water

6 tablespoons unsalted butter

1 cup polenta (not instant)

2 cups creamy ricotta

Method

In a large, deep skillet, heat the olive oil. Add the garlic and cook over high heat, stirring, just until browned in spots, about 1 minute. Add the kale by the handful and cook, stirring, until wilted and any liquid has evaporated, about 5 minutes. Season the kale with salt and pepper, transfer to a cutting board and coarsely chop.

In a large saucepan, combine the milk, water, butter and 2 teaspoons of salt and bring to a boil. Whisk in the polenta in a thin stream and cook over moderate heat, whisking constantly, just until it begins to thicken, about 3 minutes. Add the wilted kale and cook over low heat, stirring frequently with a wooden spoon, until the polenta is very thick and no longer gritty, about 20 minutes. Stir in the Creamy Ricotta, season with salt and pepper and cook just until the ricotta is heated through, about 3 minutes. Transfer the polenta to a bowl and serve right away.

Bright Cabbage Slaw

From: http://www.ciaosamin.com/2012/02/festive-slaw.html

Ingredients

1 small head of cabbage–red, green, napa, or any combination of the three is fine

1 small red onion

2 jalapeños

1 small bunch cilantro

red wine vinegar

1 lime

1 lemon

salt

good olive oil

Method

Halve the head of cabbage, remove the core from each half with a V-shaped incision, and slice thinly. Place in a big salad bowl and sprinkle generously with salt. Let the cabbage sit for at least 20 minutes to release some of its water.

In the meantime, peel and halve the onion. Remove the stem end and slice thinly. Macerate with red wine vinegar.

Halve, seed, and slice the peppers. Roughly chop the cilantro. Both leaves and stems are delicious, but trim any woody ends the stems might have before chopping.

When the cabbage has released a good amount of water, drain it, then add the onion (but not the vinegar), cilantro, and appropriate amount of peppers for your liking. Dress with olive oil.

Now comes my favorite part: layering the acids. You’ve already introduced some acid with the macerated red onion, and vinegar is a sort of heavier form of acid, so try to balance it out with lime and lemon juice. Probably the entire lime and half the lemon is a good amount to start with. Taste, adjust salt and oil if needed. Then, start to tinker with the acids. Does it need more vinegar? More lemon? Taste and adjust, taste and adjust, taste and adjust.

Roasted Radishes with Radish Greens

From: http://www.foodandwine.com/recipes/roasted-radishes-with-radish-greens

Ingredients

3 bunches small radishes with greens attached

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

Method

Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

Black Radish, Carrot, and Fennel Salad With Pecorino Cheese

From: http://www.mariquita.com/recipes/black%20spanish%20radish.htm

Ingredients

1 small handful arugula (about 3/4 cup loosely packed)

1/4 cup Citrus Vinaigrette (recipe follows)

3 large paper-thin slices black radish

6 thin diagonal slices carrot (about 2 inches long), blanched 6 thin slices fennel

6 to 8 long thin curls pecorino or Parmesan cheese

Citrus Vinaigrette

1 1/4 cups mild olive oil

6 to 8 tablespoons fresh lemon juice

1 tablespoon grated lemon zest

Salt and freshly ground pepper to taste

Method

Toss the arugula with enough of the vinaigrette to coat and place on a salad plate. Arrange the radish slices on top, then the carrot and fennel.

Drizzle with the remaining vinaigrette and top with the curls of cheese.

To make Citrus Vinaigrette, whisk all ingredients together. Makes about 1 1/2 cups, enough for 4 to 6 salads.

Dandelion Greens with Beet Dressing and Goat Gouda

From: http://flapperfood.blogspot.com/2009/07/dandelion-green-salad-with-beets-and.html

Ingredients

For the Salad:

1/3 cup sliced, toasted almonds (I used pecans)

2 bunches dandelion greens

1/4 pound goat Gouda, shaved (I used french honey goat cheese, crumbled)

For the Dressing:

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

Juice of 1 lime

Juice of 1 lemon

1 pound boiled beets

Salt

Method

Wash and trim the greens.

Combine dressing ingredients in a blender container and blend until perfectly smooth. Spoon a generous amount onto serving plate. Top with a small bunch of greens, then top with a small handful of toasted nuts and cheese.

If you are doing the no-blender version, then whisk all dressing ingredients (except beets) in a glass measuring cup. Drizzle the dressing over the sliced cooked beets and let marinate in the fridge for an hour or so.

When ready to serve, spoon the beets and dressing over the greens, nuts and cheese.

Dr. Zhivago Borscht

From: http://food52.com/recipes/3327-dr-zhivago-borscht

Ingredients

10cups water

2tablespoons grapeseed oil

1large onion, finely chopped

1bay leaves

3medium sized beets

2medium sized carrots

1large potato (1 yukon or 2 small red)

1celery stalk, cut into thin moons

1/4bunch fresh dill, minced

1/2-1whole lemon, juice of

2-3teaspoons salt

dashfreshly ground pepper

12whole juniper berries (optional)

1-2cloves of garlic

1tablespoon sour cream (per bowl)

Method

Set your pot of water on low heat. Add in 1 tbsp of oil, chopped onion, bay leaf and juniper berries. Peel the beets and cut them into halves if they’re small enough or into thirds or quarters if they’re very large. You want them to be of relatively equal size. Drop them gently into the water as you continue working on the rest of the vegetables.

Peel and cut the carrots into rounds, and for the potatoes, cut them into 1/2″ size cubes or small chunks. (I prefer my vegetables small as I find they distribute a lot better into individual bowls.) Add them to the pot as they’re ready. Then add the chopped celery and the juice of 1/2 of a fresh lemon. Bring your heat up and cook the soup until a fork easily pierces through one of the larger beet pieces; this should take about 15 minutes on medium low heat.

While the beets are getting tender, you should skim the soup from some of the foam that will form. By doing this, you will inevitably be taking out some of the oil along with it. Once you’ve skimmed it, put in an additional 1/2 tablespoon of oil.

Once your beets are done, scoop them out of the soup (bringing back into the pot any vegetables that might have clung to the beet) and let the beets cool for 2 minutes so you can handle them more easily. At this point, you can turn the pot to low heat. I’d advise wearing gloves for the next part so you don’t have to take beet stains off your hands. Using the large holes on your grater, shred your beets. Once you’ve grated all the chunks, carefully put all the shredded beets back into the soup pot and let this cook for an additional 10 minutes.

The soup should have a sweet tart taste. After the 10 minutes, add in the dill and taste the soup to adjust flavors accordingly. Add salt, a tad of pepper, and if the soup is still too sweet for you, another tablespoon or 2 of fresh lemon juice. Remember that if your soup is very hot, you will not taste the actual level of salt, so err on the side of less, as each time you reheat the soup, it will get slightly saltier. This soup is the perfect example of melded flavors getting better in the following days.

Notes: Serve hot or cold, with sour cream or not, but eat this with black bread. If you want to make the soup a bit spicier, add thin slices of garlic to the soup before serving. If you want just a hint of garlic, then rub a cut clove over the crust of your bread. In the Winter, if you want to experience an even more authentic Russian meal, serve this soup with a side of mashed potatoes topped with sardines. Let the juices of the sardines drip into the butter- or milk-mashed potatoes. If you cook this in the Summertime, omit cooking with juniper berries and use a topping of cubed persian cucumbers or a hard boiled egg split in half.

Spiced Coconut Spinach

From: http://www.101cookbooks.com/archives/spiced-coconut-spinach-recipe.html

Ingredients

1 shallot

1 large clove of garlic

1/4 teaspoon fine-grain sea salt1 tablespoon ghee, clarified butter, or sunflower oil

1/4 teaspoon yellow mustard seeds

1/4 teaspoon whole cumin seeds

1/4 teaspoon red pepper flakes

1 cup finely sliced asparagus – optional

7 oz / 200g spinach, well washed, and chopped

squeeze of lemon

1 1/2 tablespoons unsweetened coconut, lightly toastd

Method

Place the shallot and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.

Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the asparagus if you’re using it, let cook roughly another minute, then stir in the garlic-shallot paste and all of the spinach. Keep stirring until the spinach starts collapsing a bit, and brightens up – barely any time at all – perhaps a minute. Finish with a bit of fresh lemon juice and the coconut.

Serves 2-3.

Puréed Winter Squash Soup With Ginger

From: http://www.nytimes.com/2012/10/29/health/winter-squash-five-ways.html

Ingredients

1 tablespoon canola or rice bran oil

1 medium onion, chopped

1 carrot, diced

2 pounds peeled winter squash, like butternut or kabocha

2 garlic cloves, minced

1 tablespoon minced ginger

6 1/2 cups water, chicken stock or vegetable stock

1/3 cup rice

Salt and freshly ground pepper

1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)

Pinch of freshly grated nutmeg

1/2 lime

4 to 6 tablespoons plain yogurt

Method

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute.

Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender.

Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock.

Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg.

Orzo Super Salad Recipe

From: http://www.101cookbooks.com/archives/orzo-super-salad-recipe.html

Ingredients

1 cup dried (whole wheat) orzo pasta

8 – 10 medium asparagus, trimmed and cut into 1-inch segments

1/2 a medium head of broccoli (or broccolini), cut into small trees

small handful of cilantro(or mint if you prefer), chopped

1 small clove of garlic, mashed with a big pinch of salt and chopped

2 tablespoons fresh lemon juice

1/4 cup extra virgin olive oil

a small handful of sprouts

1/3 cup almonds, toasted

1/2 small cucumber, cut into 1/4-inch pieces

1 medium avocado, sliced into small pieces

1/4 cup feta, crumbled

Method

Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.

In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside.

When you are ready to serve the salad toss the orzo, asparagus, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Very gently toss a couple of times to distribute those ingredients throughout the salad and serve.

Caramelized Fennel, Leek, and Orange Salad

From: http://food52.com/recipes/15600-caramelized-fennel-leek-and-orange-salad

Ingredients

1 tablespoon butter

1½ tablespoon coriander sugar (or whisk freshly ground coriander with unrefined sugar)

1 navel orange, peeled and pith removed, fruit cut into 1/2-inch rounds

Extra-virgin olive oil

1 fennel bulb, sliced 1/4-inch thick

1 large leek, white and light green parts sliced 1/4-inch thick on the diagonal

Ground coriander

1/4 cup sambuca or ouzo

Salt and pepper

Zest of 1/2 orange, for garnish

2 tablespoons fennel fronds, chopped or picked, for garnish

Method

In a skillet just large enough to hold your orange slices in one layer, heat the butter. When it’’s melted and is foaming, add the coriander sugar. When that is melted and has started to caramelized, lower heat to medium and add the orange slices. Cook 3 minutes, flip, lower heat to medium-low, cook 2 minutes more, and remove from heat.

In a large, deep skillet, heat some olive oil (enough to slick the bottom of the pan) over medium-high heat. When it’s hot, add the fennel and leek slices and sprinkle with ground coriander. Sear for 3 minutes, flip, and add 1/4 Ouzo or Sambuca. Sprinkle somewhat generously with salt and cook 3 minutes more.

Remove the fennel and leeks from the heat and transfer carefully to a serving bowl. Layer the orange slices carefully over them, sprinkle with salt and freshly ground pepper, drizzle with a bit of olive oil, and toss the fennel fronds and orange zest over. Serve.

Broccoli, Shiitake and Red Onion Roast

From: http://www.foodandwine.com/recipes/broccoli-shiitake-and-red-onion-roast

Ingredients

One 1 1/4-pound head of broccoli

1/2 pound large shiitake mushrooms, stems discarded

1 small red onion, sliced crosswise 1/3 inch thick

Extra-virgin olive oil, for brushing

Salt and freshly ground black pepper

2 tablespoons balsamic vinegar

Method

Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.

In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a bowl. Add the dressing and the grated cheese, toss well and serve.

Sautéed Carrots with Lemon and Marjoram

From: http://www.foodandwine.com/recipes/sauteed-carrots-with-lemon-and-marjoram

Ingredients

3 tablespoons olive oil

1 large clove garlic, minced

2 pounds carrots (about 16), cut diagonally into 1/2-inch slices

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1 tablespoon chopped fresh marjoram, or 1 teaspoon dried marjoram

4 teaspoons lemon juice

Method

In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, 1/4 teaspoon of the salt, the pepper, and the dried marjoram, if using. Cook, covered, stirring occasionally, for 5 minutes.

Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.

Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt, the lemon juice, and the fresh marjoram, if using

Roasted Spring Onion and Beet Salad

From: http://www.nytimes.com/2010/07/06/health/nutrition/06recipehealth.html?_r=0 

Ingredients

2 medium size spring onions, preferably red, sliced across the grain3 tablespoons extra virgin olive oil1 bunch beets (about 1 pound), roasted, peeled and slicedSalt and freshly ground pepper1 tablespoon sherry vinegar or red wine vinegar1/2 teaspoon balsamic vinegar2 to 3 tablespoons finely chopped parsley or arugula1 ounce toasted almonds, chopped (2 tablespoons chopped)

Method

Preheat the oven to 425 degrees. Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste, and place on a lightly oiled baking sheet. Place in the oven and roast 15 minutes, turning the onions over halfway through. They should be nicely browned and just beginning to blacken around the edges, but not charred. Remove from the heat. Arrange the sliced beets on a platter. Arrange the onions over the beets. Sprinkle with salt and pepper. Whisk together the vinegars, salt and pepper to taste and the remaining olive oil. Drizzle over the onions and beets. Sprinkle on the parsley or arugula and the almonds, and serve.

Rich Garlic Soup With Spinach and Pasta ShellsFrom: http://www.nytimes.com/2008/12/03/health/nutrition/03recipehealth.html?ref=garlic

Ingredients

2 heads of garlic2 quarts water1 tablespoon olive oilA bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leafSalt to taste1/2 cup small macaroni shells6 1/2-inch thick slices country bread, toasted and rubbed with a cut clove of garlic2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)4 egg yolks1 6-ounce bag baby spinach

Method

Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They’ll be loose and easy to remove. Crush the cloves lightly by leaning on them with the side of a chef’s knife.

Place the garlic cloves in a large saucepan with 2 quarts of water, the olive oil, bouquet garni, and salt to taste, and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain and return the broth to the saucepan. Taste and adjust salt, and bring back to a simmer.

Add the macaroni shells to the broth and simmer until cooked al dente. Distribute the garlic croutons among 6 soup bowls and top each one with a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth.

Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted. Turn off the heat and stir in the tempered egg yolks. Stir for a minute, taste and adjust seasonings. Ladle the soup over the cheese-topped croutons, and serve.

Bok Choy, Carrot, and Apple Slaw

From: http://www.marthastewart.com/336910/bok-choy-carrot-and-apple-slaw?autonomy_kw=bok%20choy&rsc=header_8

Ingredients

1 pound baby bok choy (4 to 6 heads) *can also use Mei Qing Choi

1 teaspoon coarse salt

1 peeled apple, cut into matchsticks

2 large shredded carrots

3 tablespoons fresh lemon juice

1 tablespoon vegetable oil

1 teaspoon finely grated peeled fresh ginger

Coarse salt and ground pepper

Method

Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

Potato and Celery-Root Gratin with Smoked Haddock

From:http://www.epicurious.com/articlesguides/seasonalcooking/winter/cooknow_celeryroot/recipes/food/views/Potato-and-Celery-Root-Gratin-with-Smoked-Haddock-107594

Ingredients
2 medium onions, halved lengthwise, then thinly sliced lengthwise
2 tablespoons unsalted butter
1/2 lb smoked haddock fillet (finnan haddie), thawed if frozen, shredded with your fingers into 1/2-inch pieces, discarding any tough parts2 tablespoons chopped fresh parsley
1 1/2 lb celery root (sometimes called celeriac), peeled with a knife
2 lb large potatoes (preferably russet or Yukon Gold), peeled
2 cups heavy cream
1/2 cup whole milk
1 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a Japanese Benriner* or other adjustable-blade slicer;
a 13- by 9- by 2-inch or other shallow (2 1/2- to 3-quart) glass or ceramic baking dish

Method
Preheat oven to 375°F.Cook onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and just beginning to brown, 7 to 8 minutes. Remove skillet from heat and stir in haddock, 1 tablespoon parsley, and salt and pepper to taste.Halve or quarter celery root to fit slicer. Thinly slice potatoes and celery root (about 1/8-inch thick) with slicer. Layer one third of potatoes and celery root in buttered baking dish. Spread half of haddock mixture on top, then repeat layering with half of remaining vegetables, all of remaining haddock mixture, and then remaining vegetables. Stir together cream, milk, salt, and pepper and pour on top of gratin, then cover dish tightly with buttered foil.Bake gratin in middle of oven until vegetables are just tender, about 1 hour. Uncover and bake, basting 2 or 3 times with pan juices, until top is golden, about 30 minutes more. Let stand 10 minutes, then sprinkle with remaining tablespoon parsley.  

Bok Choi With Carrots and Sesame-Orange Dressing From: http://www.wholefoodsmarket.com/recipe/bok-choy-carrots-and-sesame-orange-dressing 

Ingredients

1 pound baby bok choy, halved
8 ounces shiitake mushrooms, stemmed and sliced
4 medium carrots, shredded
2 tablespoons orange juice
1 tablespoon tahini
1 1/2 teaspoon low-sodium shoyu or tamari
1/2 teaspoon grated fresh ginger
1 tablespoon toasted sesame seeds

Method

Arrange a steamer basket in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add bok choy. Reduce heat to medium-low, cover and steam about 10 minutes or until bok choy is tender. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place steamed bok choy in ice bath, drain well. In a large skillet over medium-high heat, bring 1/2 cup water to a simmer. Add mushrooms. Cover and reduce heat to medium. Cook about 6 minutes or until mushrooms are tender, stirring once halfway through cooking. In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add bok choy, mushrooms, and carrots and toss to coat. Garnish with sesame seeds.

Simple Braised Greens

From: http://www.elanaspantry.com/simple-braised-greens/print/

Ingredients

1 tablespoon olive oil
4 ounces mixed greens (kale, collard, mustard, or greens of your choice) about 3-4 cups chopped and well packed
1 clove garlic, minced
⅛ teaspoon celtic sea salt
¼ teaspoon red pepper flakes

Method

Heat oil in a large skillet over medium-high heat. Add greens stirring to coat with oil. Stir until greens are barely wilted. Add garlic, salt and pepper flakes. Continue stirring until greens are tender. Serve

Ingredients

2-3 black Spanish radishes (peeled and grated or cut into matchsticks)

1 large carrot (peeled and grated or cut into matchsticks)

1 large tart apple (peeled and grated or cut into matchsticks)

1/4 cup golden raisins

2 tablespoons fresh ginger (finely minced)

2-3 scallions (finely minced (white part and some green))

2-3 tablespoons Vine&Brown Pineaple-Star Anise Shrub

2-3 tablespoons dark sesame oil

1 teaspoon soy sauce

Method

Peel the radishes and cut into fine matchsticks or julienned strips (or use a grater; just don’t cut too thin or the radishes will be watery). Use the same method to cut the carrot and apple so that all pieces are approximately the same size.

Add the rest of the ingredients and toss to coat. Allow mixture to sit for at least 30 minutes so the flavors mingle. If you have some Vine and Brown Mesoamerican Dukka on hand, a sprinkle or two at serving time will add a lovely final crunch of sunflower seeds, sesame seeds, almonds, and other subtle spices.

Beef, Arugula and Spinach Lasagna

From: http://www.favehealthyrecipes.com/Lasagna/Beef-Arugula-and-Spinach-Lasagna

Ingredients

1 1/2 pounds 95% lean ground beef

2 teaspoons garlic, minced

1 1/4 teaspoons salt, divided

3/4 teaspoon pepper, divided

4 cups prepared spaghetti or pasta sauce

2 cups loosely packed fresh baby arugula, about 1 3/4 ounces

2 cups loosely packed fresh baby spinach, about 1 3/4 ounces

1 15-ounce container fat free ricotta cheese

2 egg whites

2 tablespoons fresh basil, chopped

2 tablespoons fresh oregano, chopped

9 uncooked oven-ready (no boil) lasagna noodles, each about 6 3/4 x 3 1/2 inches

1 1/2 cups reduced fat mozzarella cheese, shredded

Method

Preheat oven to 375 degrees F. Heat large nonstick skillet over medium heat until hot. Add ground beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in pasta sauce. Set aside.

Combine arugula and spinach. Set aside. Combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl.

Spread 1 cup meat sauce over bottom of 11-3/4 x 7-1/2-inch glass baking dish. Top with 3 noodles, 1/2 ricotta mixture, 1/2 spinach mixture, 1/2 cup mozzarella and 1-1/2 cups meat sauce. Repeat layers. Top with remaining 3 noodles and meat sauce.

Cover with aluminum foil. Bake in 375 degrees F oven 45 to 50 minutes or until noodles are tender and sauce is bubbly. Remove foil; sprinkle with remaining 1/2 cup mozzarella. Bake, uncovered, 5 minutes or until cheese is melted. Let stand, loosely covered, 10 minutes before serving.

Red Chard and Caramelized Onions

From: http://allrecipes.com/recipe/red-chard-and-caramelized-onions/

Ingredients

1 large yellow onion, chopped

2 tablespoons olive oil

1 teaspoon brown sugar

1 bunch red Swiss chard, rinsed and chopped

1/4 cup kalamata olives

2 tablespoons capers

1/2 teaspoon coarse sea salt, or to taste

freshly ground black pepper to taste

1 lemon, juiced

Method

In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.

When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

English Bacon and Potato Soup

From: http://nourishedkitchen.com/cooking-open-fire-english-bacon-potato-soup/?utm_source=Newsletter+List&utm_campaign=a49c420fb5-english_bacon_soup&utm_medium=email&utm_term=0_3d91fcefcb-a49c420fb5-302779645

Ingredients

2 tablespoons grass-fed butter or ghee

2 medium leeks, white and light-green parts only, sliced thin

1 tablespoon fresh thyme leaves

1 pound English-style bacon, chopped

3 carrots, peeled and chopped

4 medium potatoes, peeled and chopped into 1/2-inch pieces

1 1/2 quarts chicken bone broth

2 tablespoons chopped chives

Method

Melt the butter in a heavy stock pot over medium. When it foams and froths, toss in the sliced leeks and fry them in the butter until they soften and become translucent. Stir in the thyme and bacon, and continue cooking the bacon until it renders its fat and is cooked through – about 6 minutes.

Dump the carrots and potatoes into the pot, stir in the broth and simmer, covered, until the vegetables become tender in the heat of the soup – about 40 minutes.

Ladle the soup into bowls, top with chopped chives and serve.

Warm Salad of Roasted Root Veggies and Winter Greens

From: http://sixburnersue.com/cooking-fresh-eating-green/2013/12/winter-garden-salad-a-template-recipe-for-greens-roots/

Ingredients

For the salad:

1½ to 1¾ pounds combination sweet potatoes (unpeeled), potatoes (unpeeled), carrots (peeled), parsnips (peeled), turnips (unpeeled), beets (unpeeled), butternut squash (peeled), firm-ripe pears (peeled), or Golden Delicious apples (unpeeled), cut into small dice (about 3/8-inch in diameter) (about 5 to 6 cups)

4 tablespoons extra-virgin olive oil

Kosher salt

6 to 7 cups combination sturdy mixed winter greens (such as baby kale, escarole, frisee, arugula, mustard, or tat soi)

¼ cup chopped toasted pecans, walnuts, almonds or hazelnuts

½ to 2/3 cup crumbled good quality blue cheese, feta cheese, goat cheese or 1/3 cup coarsely grated aged gouda or Parmigianno

3 tablespoons coarsely chopped dried cherries, cranberries, raisins, figs, pitted dates, or other dried fruit (optional)

For the vinaigrette:

1/3 cup extra-virgin olive oil

1 large shallot, sliced thinly

2 tablespoons sherry vinegar, balsamic vinegar, white balsamic vinegar, or cider vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1 teaspoon fresh lemon or lime juice (more to taste)

½ teaspoons lemon or lime zest

1 teaspoon coarsely chopped fresh thyme leaves (or other herb of choice)

Kosher salt and freshly ground pepper

Method

Preheat the oven to 450°F. Line two large rimmed heavy-duty baking sheets with parchment paper. In a large, wide mixing bowl, combine the veggies, the 4 tablespoons olive oil, and a scant teaspoon kosher salt. Toss well and spread in one layer on the two baking sheets. Roast, rotating the sheet pans once (and flipping the veg with a spatula if you like), until the veggies are nicely browned and tender, about 28 to 30 minutes. Let cool for a couple minutes on the sheet pans and then combine in a mixing bowl.

While the vegetables are roasting, put the greens in a wide heat-proof mixing bowl. Set out a serving platter or four serving plates.

Make the warm vinaigrette: Heat the 1/3 cup olive oil in a small nonstick skillet over medium heat. Add the sliced shallots and a pinch of salt and cook, stirring occasionally, until the shallots are browned and crisp, about 6 to 8 minutes. Take the skillet off the heat and remove the shallot rings with a fork, transferring them to a paper-towel lined plate. Let the oil cool for 3 to 5 minutes. Add the vinegar, the maple syrup, the Dijon, the juice, the zest, the herbs, ¼ teaspoon salt, and several grinds of fresh pepper. Whisk vigorously until the dressing is mostly emulsified. (Alternatively, first transfer the shallot-infused oil to a heat-proof Pyrex liquid measure, add the other ingredients and whisk well. This is a slightly less awkward way of making the dressing). Taste and adjust seasoning, adding more lemon or lime juice, salt or pepper as needed.

Season the greens with a sprinkling of kosher salt and drizzle over them a few tablespoons of the warm vinaigrette. (Be sparing at this point). Toss well, taste, and add a little more dressing if necessary. Arrange most of the greens on your platter or serving plates. Sprinkle with half of the nuts, cheese, and fruit.

Season the roasted veggies with a pinch more salt, and dress them lightly with 1 to 2 tablespoons of the vinaigrette. Toss well and scatter over the greens. Garnish with remaining nuts, cheese, fruit, greens, and reserved shallots. Serve right away, passing the remaining dressing if desired.

White Beans With Chicory

From: http://www.nytimes.com/recipes/12424/white-beans-with-chicory.html

Ingredients

1 pound dried cannellini beans, washed and picked over, soaked for 4 to 6 hours in 2 quarts water and drained

1 medium onion, peeled, cut in half

4 garlic cloves, crushed

1 bay leaf

Salt to taste

1 pound escarole, chicory or Batavia lettuce, leaves separated and washed

3 tablespoons olive oil

2 garlic cloves, minced

Method

Combine the beans with 2 quarts water in a 4-quart pot and bring to a boil. Skim any foam, then add the onion, crushed garlic, bay leaf and salt to taste. Reduce the heat, cover and simmer for 2 hours, until the beans are very tender. Taste and adjust seasoning. Remove and discard the onion, garlic cloves if desired, and bay leaf. Drain through a colander or strainer set over a bowl. Mash the beans with a potato masher and moisten with some of the cooking liquid. Stir in 2 tablespoons of the olive oil. The purée should be loose.

Bring a large pot of generously salted water to a boil and add the lettuce. Cook until just tender, about 2 minutes. Transfer to a bowl of cold water and drain. Squeeze out water and chop coarsely.

Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the garlic, cook for 30 seconds, and stir in the lettuce. Cook for about 1 minute, stirring, until the lettuce is nicely coated. Season with salt and pepper. Serve with the mashed beans.

Skillet Collards and Winter Squash With Barley

From: http://www.nytimes.com/2012/02/09/health/nutrition/skillet-collards-and-winter-squash-with-barley-recipes-for-health.html?ref=wintersquash&_r=0

Ingredients

1 cup barley (regular or purple)

1 quart water

Salt to taste

2 tablespoons extra virgin olive oil

2 pounds butternut squash, peeled and diced

1 generous bunch collard greens (about 1 pound), stemmed, washed thoroughly in 2 changes of water and sliced crosswise in ribbons

2 garlic cloves, minced

Freshly ground pepper

2 teaspoons slivered fresh sage

Lemon juice to taste

Method

Combine the barley and water in a medium saucepan, add salt to taste and bring to a boil. Reduce the heat and simmer 50 minutes to an hour (longer for purple barley), until the barley is tender. There should still be plenty of water in the pot. Place a strainer over a bowl and drain the barley. Measure out 1 cup of the cooking water. Transfer the barley to a serving bowl and keep warm.

Heat 1 tablespoon of the oil over medium-high heat and sear the squash for 5 to 10 minutes, until it is lightly colored. Add the greens and cook, stirring, until they are wilted, about 5 minutes. Add the garlic, salt, pepper and sage and cook, stirring, for a couple of minutes, until the mixture is fragrant, then add the stock or barley water and bring to a simmer. Reduce the heat to low, cover and simmer 10 minutes, until the squash and greens are tender. Add lemon juice to taste, drizzle on the remaining olive oil, adjust seasoning and serve with the barley.

Roasted Root Vegetables with Green Onions

From: http://www.epicurious.com/recipes/food/views/Roasted-Root-Vegetables-with-Green-Onions-3183

Ingredients

1/4 cup olive oil

2 tablespoons pure maple syrup

1 garlic clove, minced

4 large beets, peeled, quartered

2 Yukon Gold potatoes, quartered

2 carrots, peeled, cut diagonally into 2-inch-long pieces

2 parsnips, peeled, cut diagonally into 2-inch long pieces

1 large sweet potato, peeled, cut into 1 1/2-inch pieces

1 rutabaga, peeled, cut into 1 1/2-inch pieces

1 large onion, peeled, quartered through root end

2 tablespoons (1/4 stick) butter, melted

1/3 cup chopped green onions

Method

Preheat oven to 350°F. Mix oil, syrup and garlic in small bowl. Place all remaining ingredients except butter and green onions on heavy large rimmed baking sheet. Pour oil mixture over; toss to coat. Spread out vegetables in single layer. Sprinkle generously with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 1 1/2 hours. Transfer vegetables to platter. Drizzle vegetables with butter. Sprinkle with chopped green onions and serve immediately.

Spinach and Green Garlic Soufflé

From:http://www.epicurious.com/articlesguides/seasonalcooking/spring/spinach/recipes/food/views/Spinach-and-Green-Garlic-Souffle-355946

Ingredients

The Garlic Infusion

3/4 to 1 cup minced green garlic, about 5 small heads

1 cup cream or half-and-half

1 thyme sprig

The Soufflé

4 tablespoons unsalted butter, plus extra for the dish

1/2 cup freshly grated Parmesan cheese

1 bunch spinach, stems removed, or 12 to 16 ounces loose, young spinach leaves

4 tablespoons all-purpose flour

1 1/3 cups milk

sea salt and freshly ground pepper

1 scant cup (about 4 ounces) mild goat cheese

4 egg yolks

6 egg white

Method

Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.

Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.

Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.

Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.

Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.

Winter Root Vegetable Slaw

From: http://www.simplyrecipes.com/recipes/winter_root_vegetable_slaw/

Ingredients

1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon sugar

1/4 cup sherry or red wine vinegar

1 cup chopped parsley, loosely packed

2/3 cup olive oil

2 large carrots (choose different colored carrots if you can find them)

2 medium parsnips

1 small celery root

2 black radishes or 1/2 daikon radish

Method

Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Scrape down the sides of the blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and puree for about 90 seconds.

Peel all the vegetables except for the radishes, if you are using black ones. The slivers of black in the salad look cool, so I leave them in. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.

To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.

Carrot and Leek Quesadillas

From: http://www.foodandwine.com/recipes/carrot-and-leek-quesadillas

Ingredients

2 tablespoons olive oil

2 leeks, white and light green parts only, halved lengthwise and thinly sliced

4 carrots (8 ounces), shredded (2 cups)

1/2 teaspoon cumin

1/2 teaspoon sea salt

1 teaspoon honey

1/2 teaspoon Sriracha or hot sauce

1 tablespoon fresh lime juice

Four 7-inch fat-free flour tortillas

3 ounces sharp cheddar cheese, freshly grated (3/4 cup)

Method

In a medium nonstick skillet, heat 1 tablespoon of the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the carrots and cook until the vegetables are nearly tender, about 4 minutes. Add the cumin, sea salt, honey, Sriracha, lime juice and 1/4 cup of water. Continue to cook until the liquid is absorbed and the carrot mixture is tender, about 3 minutes.

Arrange the tortillas on a work surface. Sprinkle 1 tablespoon of cheese over half of each tortilla. Top each with the carrot mixture. Divide the remaining cheese between the tortillas and fold them in half, pressing to help them stick together.

Wipe out the skillet and brush lightly with half of the remaining 1 tablespoon of olive oil. Cook 2 of the quesadillas over moderately high heat, turning once, until browned and the cheese is melted, about 2 minutes per side. Repeat with the remaining oil and quesadillas. Cut each quesadilla in half and serve.

Pork, White Bean & Kale Soup

From: http://www.eatingwell.com/recipes/pork_white_bean_kale_soup.html

Ingredients

1 tablespoon extra-virgin olive oil

1 pound pork tenderloin, trimmed and cut into 1-inch pieces

3/4 teaspoon salt

1 medium onion, finely chopped

4 cloves garlic, minced

2 teaspoons paprika, preferably smoked

1/4 teaspoon crushed red pepper, or to taste (optional)

1 cup white wine

4 plum tomatoes, chopped

4 cups reduced-sodium chicken broth

1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)

1 15-ounce can white beans, rinsed (see Tip)

Method

Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.

Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.

Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

 Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Cauliflower Fritters

From: http://www.foodandwine.com/recipes/cauliflower-fritters

Ingredients

3 large egg whites

1/4 teaspoon freshly ground pepper

Salt

6 tablespoons whole-milk yogurt

1/2 teaspoon baking powder

Salmon caviar, for garnish

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon ground allspice

1/2 large head of cauliflower, florets finely chopped (2 cups)

1 1/2 teaspoons extra-virgin olive oil, plus more for frying

Method

Preheat the oven to 350°. Bring a medium saucepan of salted water to a boil. Add the cauliflower and cook for 2 minutes. Drain well, then spread the cauliflower on a paper towel–lined baking sheet to cool; pat the cauliflower dry.

In a small bowl, combine 1/2 teaspoon of salt with the baking powder, cumin, coriander, pepper and allspice. In a large bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form. Fold in the cauliflower and the spice mixture.

Heat a large nonstick skillet. Very lightly oil the skillet. Drop tablespoons of the fritter batter into the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes. Transfer the fritters to a large rimmed baking sheet. Repeat with the remaining batter, coating the skillet with oil as needed.

In a small bowl, blend the yogurt with the 1 1/2 teaspoons of olive oil and season with salt. Reheat the fritters in the oven, about 2 minutes. Garnish each fritter with 1/2 teaspoon of yogurt sauce and some caviar. Transfer to a platter and serve.

Steamed Leeks with Mustard-Shallot Vinaigrette

From: http://www.foodandwine.com/recipes/steamed-leeks-with-mustard-shallot-vinaigrette

Ingredients

2 large leeks, cut into 2-by-1/2-inch strips

1 small shallot, minced

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 teaspoon balsamic vinegar

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

1 tablespoon chopped parsley

Method

In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the leeks, cover and steam until just tender, about 5 minutes. Drain the leeks, pat dry and refrigerate until chilled, 10 minutes.

Meanwhile, in a small bowl, combine the shallot with the mustard and the red wine and balsamic vinegars. Whisk in the olive oil and season with salt and black pepper.

Mound the steamed leeks on plates. Drizzle them with the vinaigrette, sprinkle with the parsley and serve.

Fried Winter Squash With Mint

From: http://www.nytimes.com/2011/11/01/health/nutrition/fried-winter-squash-with-mint-recipes-for-health.html?_r=0

Ingredients

1/4 cup extra virgin olive oil

2 garlic cloves, peeled and crushed

1 1/2 pounds peeled, seeded winter squash, like kabocha or butternut, cut in slices 1/4 inch thick by 2 or 3 inches long

Salt and freshly ground pepper

2 to 3 tablespoons chopped fresh mint, plus additional leaves for garnish

Pomegranate seeds for garnish

Method

Heat the oil over medium-high heat in a large heavy skillet, preferably cast iron. Add the garlic cloves and cook, stirring, until golden brown. Remove the garlic from the oil and discard.

Cook the squash slices in the hot oil, adding only 1 layer of slices at a time to the pan. Cook for about 3 minutes, or until squash is lightly browned on the first side, and flip over using a spatula or tongs. Cook until squash is lightly browned on the other side and tender all the way through. Season to taste with salt and pepper and transfer first to paper towels to drain, then to a platter. Repeat until all of the squash is used up. Sprinkle with chopped fresh mint, garnish with whole mint leaves and pomegranate seeds, and serve.

Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard

From: http://www.nytimes.com/2012/02/06/health/nutrition/cauliflower-brussels-sprouts-and-red-beans-with-lemon-and-mustard.html?ref=nutrition

Ingredients

1 medium cauliflower

2 teaspoons Dijon mustard

2 tablespoons fresh lemon juice

1/4 cup water, stock or drained cooking liquid from the accompanying grain (optional)

2 tablespoons extra virgin olive oil

3/4 pound Brussels sprouts, trimmed and quartered

Salt and freshly ground pepper to taste

1 can red beans, drained and rinsed

2 tablespoons chopped fresh dill

Suggested grain for serving: quinoa (1/2 to 3/4 cup per person)

Optional: Lemon-flavored olive oil for drizzling

Method

Quarter and core the cauliflower, then slice thin so that it falls apart into small, thin pieces. Whisk together the Dijon mustard, lemon juice, 1 tablespoon of the olive oil, and water or stock in a small bowl and set aside.

Heat the olive oil over medium-high heat in a well-seasoned wok or in a large, heavy nonstick skillet. Add the cauliflower and brussels sprouts and cook, stirring often, for 5 minutes, until the vegetables are seared and beginning to soften. Add salt and pepper and continue to cook, stirring or tossing (as you would a stir-fry), for another 5 minutes, or until the cauliflower and the brussels sprouts are just tender and flavorful.

Add the beans, dill and lemon-mustard mixture and stir together for another minute or two. Taste, adjust seasonings, and remove from the heat. Serve with quinoa or another grain of your choice. If desired, add a drizzle of lemon-flavored olive oil to each serving.

Pho With Spinach and Tofu

From: http://www.nytimes.com/2012/04/25/health/nutrition/pho-with-spinach-and-tofu.html?ref=soups

Ingredients

1 recipe vegetarian pho broth

1/2 pound firm tofu, cut in dominoes

Soy sauce to taste (optional)

12 ounces soba or wide rice noodles

4 to 6 fresh shiitake mushrooms, stems cut away and discarded (can use stems in the broth), caps sliced thin

1 generous bunch spinach, stem ends trimmed away, washed thoroughly in 2 changes water, or 8 ounces baby spinach

1/2 cup Asian or purple basil leaves, slivered if large, left whole if small

4 scallions, chopped

1 cup chopped cilantro

2 to 4 bird or Serrano chilies, sliced thin or finely chopped (to taste)

6 fresh mint sprigs

3 to 4 limes cut in wedges

Method

Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.

For soba: Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don’t stick together. Wait for the water to come back up to a rolling boil – it will bubble up, so don’t fill the pot all the way – and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and divide among 6 large soup bowls.

For rice noodles: Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.

Add the thinly sliced mushroom caps and spinach to the simmering broth, and as soon as the spinach wilts (about 20 seconds) ladle the broth and spinach into the soup bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, the mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.

Scarlet Queen Red Turnip Salad

From: http://www.onceuponachef.com/2012/02/kale-apple-and-pancetta-salad.html

Ingredients

1/3 cup extra virgin olive oil

4 ounces sliced pancetta, diced

1/4 cup Champagne vinegar

1/4 cup pure maple syrup

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 small head radicchio, shredded

1 8-ounce bunch kale, stems discarded, leaves shredded

2 tart yet sweet apples, sliced into thick matchsticks

3/4 cup pecans, toasted if desired

Method

Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool. Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well.

Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy pancetta.

Cabbage and Leek Gratin With Mustard Cream

From: http://www.pursuitofvegetables.com/2012/12/cabbage-and-leek-gratin-with-mustard.html

Adapted from Deborah Madison’s Vegetarian Suppers.

Ingredients

1 1/2 lb green cabbage, chopped into bite-sized chunks
3 large leeks, sliced into half-moons
1/3 c flour
1 c skim milk
1/3 c fat free Greek yogurt
3 eggs
3 tbsp dill, chopped
1 small shallot, minced
1 1/2 tsp white wine vinegar
2/3 c fat free Greek yogurt
1 tbsp Dijon mustard
1/2 tsp prepared horseradish
salt

Method

Preheat oven to 350° F and lightly coat a 6 c gratin dish with cooking spray.

Bring a large pot of salted water to a boil. Add cabbage and leeks. Boil for 5 minutes, drain in a colander and press out remaining water. Return the cabbage mixture to the empty pot. Whisk together flour, milk, yogurt, eggs and herbs, then add to the cabbage and leek mixture. Sprinkle with 3/4 tsp salt and fold together with a rubber spatula. Transfer to prepared dish and bake 45 minutes, until firm and browned.
Meanwhile, mix the shallot and vinegar in a small bowl with 1/8 tsp salt and let stand for 5 minutes. Add yogurt, mustard and horseradish. Mix well to combine, then serve with gratin.

Easy Cabbage Rolls

From: http://www.food.com/recipeprint.do?rid=50949

Ingredients

1 medium cabbage

FILLING

1 lb ground beef

2 teaspoons chopped onions

1 teaspoon salt

1 beaten egg

1/2 cup milk

1/2 cup cooked rice

SAUCE

1 (14 ounce) cans Tomatoes

1 (14 ounce) cans V8 vegetable juice

1 tablespoon Worcestershire sauce

Method

Prepare the cabbage according to the recipe description.

Combine ingredients for filling.

Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold “envelope” fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine.

You may find it easier to roll the cabbage around the filling and just “tuck” the ends into the roll with your fingers – whatever works best for you!

Lay flap side down in a heavy Dutch oven.

Combine sauce ingredients – use tomato juice if you don’t like V8 – or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls.

Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.

Scarlet Queen Red Turnip Salad

From: http://dunkandcrumble.com/scarlet-queen-red-turnip-salad/

If you can’t find Scarlet Queen Red turnips, radishes or thinly sliced chioggia beets would make nice substitutes here.

Ingredients

1 small bunch Scarlet Queen Red turnips, washed and sliced into 1/4-inch thick rounds

1/2 medium cucumber, largely diced (1/2-inch cubes)

3 scallions, light green and white parts only, sliced thinly into rounds

1/4 cup shelled pistachios

1/4 cup crumbled feta cheese

salt and pepper, to taste

juice of 1 lemon

3 tablespoons extra virgin olive oil

Method

In a medium salad bowl, combine the turnips, cucumber, scallion, and pistachios.  Sprinkle feta cheese on top, as well as a big pinch each of salt and black pepper.  Drizzle lemon juice and olive oil over salad, and toss gently to combine.

Serve immediately (if you need to make the salad ahead of time, combine everything but the feta, salt, pepper, lemon juice and olive oil — add these ingredients just before serving).

Gingered Butternut Squash Soup with Balsamic Drizzle

From: http://www.huffingtonpost.com/2011/10/27/gingered-butternut-squash_n_1059491.html

Ingredients

3 tablespoons unsalted butter

1 1/2 cups chopped onion

1 cup chopped carrot

1 cup chopped celery

1/4 cup finely chopped peeled fresh ginger

2 1/2 teaspoons salt, or to taste, divided

2 1/2 pounds butternut squash, peeled, seeded, and cubed (1inch; about 6 cups total)

6 cups water

2 tablespoons packed brown sugar

     2/3 cup balsamic vinegar

Method

Melt butter in a large heavy pot over medium heat and stir in onion, carrot, celery, ginger, and 1 teaspoon salt, then cook, covered, stirring occasionally, until softened but not browned, about 10 minutes.

Add squash, water, remaining 1 1/2 teaspoons salt and simmer, covered, until squash is very tender, 25 to 30 minutes. Stir in brown sugar.

While soup is simmering, boil balsamic vinegar in a small heavy saucepan until it is reduced to 1/3 cup and thickened to the consistency of a syrup.

Puree soup in a blender in small batches (use caution when pureeing hot mixtures) until very smooth and transfer to a 3- to 4-quart saucepan. Season with salt and pepper and thin soup, if desired, with additional water (it should pour easily into a bowl). Reheat if necessary.

Ladle soup into bowls and drizzle each with about a teaspoon of the balsamic syrup.

Make ahead: Soup can be made 3 days ahead and kept chilled, covered. Reheat over medium low heat, thinning soup if necessary.

Balsamic syrup can be made 3 days ahead. Reheat to warm and thin with a little water if necessary.

Red Wine Braised Roots

From:http://www.eatingwell.com/recipes/red_wine_braised_roots.html

Ingredients

1 1/2 cups red wine

1/4 ounce dried mushrooms, such as porcini

4 pounds assorted root vegetables, peeled (see Tip)

8 ounces white mushrooms, halved if large

2 large onions, sliced

2 tablespoons chopped fresh thyme, or 2 teaspoons dried

1 tablespoon tomato paste

1 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cups mushroom broth, (see Shopping Tip) or reduced-sodium beef broth

4 bay leaves

Method

1. Preheat oven to 350°F.
2. Place wine in a small saucepan and heat until steaming.
3. Remove from the heat, add dried mushrooms and let stand while you prepare the vegetables.
4. If using carrots, cut into 3-inch pieces. If using parsnips, quarter lengthwise and remove the woody core, then cut into 3-inch pieces.
5. Cut any round roots (beets, turnips, rutabaga and/or celeriac) into 1-inch-wide wedges.
6. Place the roots, white mushrooms and onions in a large (12-by-15-inch) roasting pan.
7. Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl. Strain the wine-mushroom mixture through the sieve, reserving the wine.
8. Coarsely chop the mushrooms and whisk them into the wine along with thyme, tomato paste, salt and pepper.
9. Pour over the vegetables; add broth and bay leaves.
10. Cover the roasting pan with foil.
11. Bake, stirring occasionally, for 1 1/2 hours. Uncover and continuing baking, stirring occasionally, until the vegetables are very tender, about 30 minutes more. Discard bay leaves.
12. Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.

Thomas Keller’s Roast Chicken with Root Vegetables

• One 4 to 4 1/2 lb chicken
• Kosher salt and freshly ground black pepper
• 6 garlic cloves, smashed and peeled
• 6 thyme sprigs
• 2 large leeks
• 3 tennis-ball-sized rutabagas
• 2 tennis-ball-sized turnips
• 4 medium carrots, peeled, trimmed, and cut in half
• 1 small yellow onion, trimed, leaving root end intact, and cut into quarters
• 8 small (golf-ball-sized) red-skinned potatoes
• 1/3 cup canola oil
• 4 tablespoons (2 ounces) unsalted butter, at room temperature

Method:

1. Remove the chicken from the refrigerator and let stand at room temperature for 1 1/2 to 2 hours, or until it comes to room temperature.
2. Preheat the oven to 475 F.
3. Remove the neck and innards if they are still in the cavity of the chicken.
4. Using a paring knife, cut out the wishbone from the chicken. (This will make it easier to carve the chicken.)
5. Generously season the cavity of the chicken with salt and pepper, add 3 of the garlic cloves and 5 sprigs of thyme, and massage the inside of the bird to infuse it with the flavors.
6. Truss the chicken.
7. Cut off the dark green leaves from the top of the leeks. Trim off and discard the darkened outer layers. Trim the root ends, cutting around them on a 45-degree angle.
8. Slit the leeks lengthwise almost in half, starting 1/2 inch above the root ends.
9. Rinse the leeks well under warm water.
10. Cut off both ends of the rutabagas. Stand the rutabagas on end and cut away the skin, working from top to bottom and removing any tough outer layers. Cut into 3/4-inch wedges.
11. Repeat with the turnips, cutting the wedges to match the size of the rutabagas.
12. Combine all the vegetables and remaining garlic cloves and thyme sprig in a large bowl.
13. Toss with 1/4 cup of the oil and season with salt and pepper.
14. Spread the vegetables in a large cast-iron skillet or a roasting pan.
15. Rub the remaining oil over the chicken. Season generously with salt and pepper.
16. Make a nest in the center of the vegetables and nestle the chicken in it.
17. Cut the butter into 4 or 5 pieces and place over the chicken breast.
18. Put the chicken in the oven and roast for 25 minutes.
19. Reduce the heat to 400 F and roast for an additional 45 minutes, or until the temperature registers 160 F in the meatiest portions of the bird–the thighs, and under the breast where the thigh meets the breast–and the juices run clear.
20. If necessary, return the bird to the oven for more roasting; check it every 5 minutes.
21. Transfer the chicken to a carving board and let rest for 20 minutes.
22. Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.
23. Cut the chicken into serving pieces, arrange over the vegetables and serve.

Lettuce and Green Garlic Soup

 Ingredients

Use a flavorful broth to enhance the subtle flavors in this thick, comforting soup.

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1 bulb green garlic, stalks and papery layers removed, roughly chopped
• 1/2 cup rice
• 7 cups chicken or vegetable stock
• 1/2 cup parsley leaves
• A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme, tied together
• Salt to taste
• 3/4 pound lettuce leaves, washed and coarsely chopped (8 cups)
• A generous amount of freshly ground pepper
• 2 tablespoons chopped flat-leaf parsley or chives for garnish
• Freshly grated Parmesan for garnish

Method

1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion.
2. Cook, stirring, until it is tender, about 5 minutes.
3. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
4. Add the rice, stock, parsley leaves and bouquet garni, and bring to a boil.
5. Add the lettuce and salt to taste, reduce the heat, cover and simmer over low heat for 30 minutes.
6. The tough ribs of the lettuce leaves should be thoroughly tender.
7. Using an immersion blender or a regular blender (working in batches and covering the blender with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth.
8. If using a regular blender, return the soup to the heat.
9. Add lots of freshly ground pepper, taste and adjust salt.
10. Heat through and serve, garnishing each bowl with chopped fresh parsley or chives and freshly grated Parmesan.

Stir-Fried Bok Choy or Sturdy Greens

 Ingredients

• 12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
• 1/4 cup chicken broth, vegetable broth or water
• 1 tablespoon Shao Hsing rice wine or dry sherry
• 2 teaspoons soy sauce
• 1/4 teaspoon cornstarch
• 1 tablespoon peanut or canola oil
• 3 garlic cloves, smashed with the flat side of a chef’s knife or minced
• 1 slice ginger, smashed with the flat side of a chef’s knife or minced
• Salt to taste
• 1/4 teaspoon sugar
• 1 to 2 teaspoons sesame seeds, to taste

Method

1. If using bok choy, trim off the bottoms and separate into stalks.
2. Rinse if necessary and drain on paper towels.
3. Cut crosswise into 2-inch pieces.
4. If using collard greens, stem, discard stems and chop the leaves coarsely.
5. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket.
6. Steam 1 minute, remove from the heat and rinse with cold water.
7. Squeeze out excess water and drain on a kitchen towel.
8. Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan.
9. Have the remaining ingredients measured out and near the pan.
10. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
11. Swirl in the oil by adding it to the sides of the pan and swirling the pan,
12. then add the garlic and ginger and stir-fry for 10 seconds, until fragrant.
13. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds.
14. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender.
15. Sprinkle on the sesame seeds.
16. Remove from the heat and serve.