Roasted Beet & Barley Salad
From EatingWell, July/August 2013
1 1/4 pounds baby beets (10 to 15, depending on size)
6 cups water
3/4 cup pearled barley, rinsed
1 1/4 teaspoons salt, divided
1/4 cup cider vinegar
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons whole-grain mustard
1 tablespoon honey or agave nectar
Freshly ground pepper to taste
1 cup thinly sliced celery
1 cup thinly sliced radishes
1/4 cup thinly sliced scallions
1/4 cup slivered fresh basil
1/2 cup walnuts or pecans, toasted, coarsely chopped
Preheat oven to 400°F.
Scrub beets under running water. Wrap the damp beets
in heavy-duty foil (or a double layer of foil), crimping it closed to make a packet. Place in the oven and roast
the beets until tender when pierced with a fork, 1 to
1 1/2 hours, depending on the size. Unwrap; when cool
enough to handle, slip off the skins with your fingers.
Cut the beets in quarters lengthwise.
Meanwhile, combine water, barley and 3/4 teaspoon
salt in a large saucepan. Bring to a boil over high heat.
Reduce heat to maintain a bare simmer and cook,
uncovered, until the barley is tender, but still chewy,
40 to 50 minutes. Drain well and spread out on a
baking sheet to cool.
Whisk vinegar, oil, mustard, honey (or agave), pepper
and the remaining 1/2 teaspoon salt in a large bowl.
Add the beets, celery, radishes and scallions; toss to
coat. Let the vegetables marinate in the dressing for
about 15 minutes. Stir in the barley.
Just before serving, stir in basil and top with nuts.
Crostini with Radicchio and Apples
from Elisa di F.
1 lb radicchio, cut in thin stripes
1 shallot, chopped
1 apple, diced
1 tbsp honey
1 tbsp balsamic vinegar
1 tbsp olive oil
salt & pepper
Sautee shallot and apple in oil for a few minutes; add
radicchio, honey, salt and pepper and cook until wilted.
Add the balsamic vinegar, mix well and spread on
warm toasted Italian bread.
Penne with Mushrooms and Fresh Sorrel
from The Good Herb by J. Benn Hurley
1 Tablespoon olive oil
12 ounces mushrooms, sliced
2 cloves garlic, mashed through a press
1 medium onion, sliced
1 small chile pepper
1 cup chopped tomatoes
6 cups hot cooked penne or other pasta, about 3/4 lb
1/3 cup minced sorrel leaves
Heat a large sauté pan over medium high heat, then pour
in the oil. Add the mushrooms, garlic, onion and hot
pepper and sauté for about 5 minutes. Stir in the
tomatoes and cook until saucy and fragrant, about 7
minutes more. In a large bowl, toss the penne with the
sauce and sorrel. Serve warm.
Radish Pickles by Julia
(can be used for many vegetables: Fennel, Onions,
Brine: can be halved or even quartered:
1 cup salt (non iodized, I used kosher salt that didn't
1 cup vinegar, I used cider, maybe rice vinegar or white
distilled would also work
1 cup sugar
4 cups water
pinch or 3 of dried chile pepper (optional)
2-4 chopped garlic cloves (optional)
Combine and boil brine ingredients. Let cool. Thinly slice
vegetables. Place in super clean jars (I put them through
my dishwasher right before). Cover with cooled brine.
(can be warm, just not hot-hot.) Place in refrigerator, and
shake the jars 1-2 times a day. They will be ready to eat within 2 days, maybe sooner.
Eat with Japanese food, in sandwiches, on a salmon/
cheese plate, etc.
Creamy Cole Slaw
adapted from The Best Recipe by Cook's Illustrated
1/2 head cabbage, shredded
2-3 carrots, grated
2 teaspoons kosher or sea salt
1 walla walla onion, chopped, or more to taste
1/2 cup mayo or sourcream, or a mixture
2 tablespoons rice vinegar
Toss cabbage and carrots with salt in colander set over
medium bowl. Let stand until cabbage wilts, at least
1-hour and up to 4 hours.
Rinse the cabbage/carrots. Drain and dry with towels.
Add other ingredients. If you try this salting method, you
won't get runny coleslaw! They took 8 paragraphs
explaining why, I'll spare you the science behind it all.
Possible additions to the above coleslaw:
Celery, basil, apples, caraway seeds, radishes, or nuts.
Anaheim (Left) and Poblano (Right) Peppers
Here's a little rave Andy wrote about the poblano and anaheim chiles:
These are either long, slender Anaheim peppers or boxy
triangular poblano peppers. Both pepper types are
mildly, if erratically, spicy and are suitable for stuffing.
Poblanos, as the name suggests, are heirloom peppers
from Puebla, Mexico. Anaheims are an heirloom pepper
developed by tribes of suburbanites from Anaheim, CA.
(Just kidding.) Actually Anaheims are a Mexican pepper
type too, originally brought to southern California by
rancher Euilio Ortega from New Mexico in 1896. These
New Mexican peppers had in turn (probably) been
introduced to New Mexico from Old Mexico by one
General Juan de Oñate in 1597. I love both peppers,
either roasted or stuffed. --Andy
Some things you can do with spicy peppers:
The peppers should be roasted and peeled first:
Chop them up and bake them in corn bread.
Stuff them with a filling of shredded chicken, chiles, raisins,
olives, walnuts and rice.
Top with sour cream or Mexican ‘crema.'
Slice them up and fold them in quesadillas with a good
anejo mexican cheese.
Stuff with rice that's been doctored any number of ways:
onions and garlic, shredded hard cheese, etc.
Use them to make goulash.
Julia’s Escarole Sausage Dinner Soup
up to a pound of sausage of just about any kind (half a
pound, even a quarter pound is fine for the flavor, you
could also use 2-4 slices bacon here, and of course this
is easily skipped for a vegetarian version.)
1-2 onions or leeks cleaned and diced
2-6 garlic cloves minced or roughly chopped
1-2 cups cooked beans (white, pinto, garbanzo.... yes,
it’s fine to use a can of beans!)
1 can diced tomatoes (about 2 cups or 15 oz.)
2 cups broth (chicken or vegetable)
Parmesan rind, if available
2-5 cups cleaned chopped escarole or other cooking
green such as chard, dandelions, kale, spinach...
Brown the sausage, drain off excess fat if there’s lots,
then remove the sausage for just a bit. Add the onions
to brown in the sausage drippings and cook until
transluscent then add the garlic and cook for a few
seconds more. Then quickly add the beans and
tomatoes and broth and parm. rind. Add the sausage
back and bring the pot to a low boil. Then add the
cooking greens and cook through. (3-4 minutes for
escarole, less for young spinach, more for kale or
Julia's Traditional Guacamole
Ripe Avocados, preferable Haas or other creamy variety
Lime or lemon juice (about a teaspoon per avo)
finely chopped tomato
finely chopped onion
finely chopped jalapeno or a few shots of hot sauce
finely chopped cilantro, optional
Salt to taste
Mix it all up! Serve with the large avocado seed in the
bowl if you like, there are theories that it keeps the
avocado green. The lime/lemon juice really does
preserve the avo color, don't skip that ingredient! Serve
with tortilla chips.
Rice and Apple Salad from Chef Jonathan Miller
Rice salads are underrated and almost always kid
friendly. Make sure you cut your dry apricots with
scissors. Knives slip easily on dried fruit.
2 T butter
1 onion, chopped
2 garlic cloves, chopped
¼ t cinnamon
2 1/4 c brown rice
2 scallions, sliced
3/4 c almonds, chopped
6 dry apricots, cut into small pieces
1-2 apples, diced
Heat some oil and the butter in a skillet. Add the onion
and garlic and cook until softened, about 8 minutes. Add
the cinnamon and the rice and stir for a bit. Add about 4
cups of water, some salt, and bring to a boil. Reduce heat
to extremely low, cover, and steam until the rice is cooked,
about 45 minutes. While the rice steams, sauté the scallions,
almonds, apricots, and apples in a small saucepan in some
more butter or oil until softened and lightly colored, about 3
minutes. Fold into the finished rice.
Eggplant Gratin "Almodrote de Berenjen"
adapted from Joyce Goldstein's Sephardic Flavors
Those of you who enjoy eggplant might want to check
out Joyce Goldstein's book Sephardic Flavors. It is a
fascinating look at the foods and culture the Jews took
with them into the Arab world when they were expelled
from Spain by the Catholics in 1492.
4 pounds largish eggplants
2 cloves garlic, minced
4 slices country bread, soaked in water, and squeezed dry
6 ounces fresh white cheese, crumbled (such as ricotta
1/2 pound gruyere or kashkaval cheese, grated
1/3 cup sunflower or olive oil
1 to 2 teaspoons salt
black pepper to taste
3 Tablespoons freshly chopped parsley
Bake the whole eggplants on a baking sheet in a 400
degree oven for 30-45 minutes. You can also broil them
for 20 minutes, turning often. Transfer to a colander.
When cool enough to handle, strip away the skin and
remove the large seed pockets. Place the pulp on a
cutting board and chop coarsely. Return it to the
colander and let drain for 10 to 20 minutes to release
the bitter juices. You should have 2 to 2 ½ cups pulp.
Preheat oven to 350 degrees. Oil a 7 x 11 baking dish.
Transfer the eggplant to a bowl and mash well with a
fork. Add the bread, eggs, crumbled cheese, and all but
1/4 cup of the shredded cheese, and all but 2 Tbsp
of the oil. Salt and pepper to taste. Spread mixture in the
prepared baking dish. Sprinkle evenly with the remaining
1/4 cup shredded cheese and the remaining oil over the
top. Bake until golden and set, 30 to 40 minutes. Serve
hot directly from the dish.
Sweet Pepper and Lentil Soup
Inspired by a recipe in Not Your Mother's Slow
Cooker Cookbook by Hensperger and Kaufmann
2 Tablespoons olive oil
1 onion, or 2 leeks, chopped
3-5 cloves of garlic, chopped
1 teaspoon freshly purchased paprika or smoked paprika
1-3 sweet peppers, depending on their size, seeded and
1 cup dried brown or black lentils, picked over and rinsed
5 cups broth or water
S & P to taste (at least an entire teaspoon of salt for this
1-2 Tablespoons champagne or sherry or rice vinegar to
finish the soup
Cook the onion in 1 Tablespoon oil over medium heat in
a skillet until the onion/leeks begin to soften. Stir in
paprika and allow it to cook for about a minute more.
Add the chopped sweet pepper and cook for another
2-3 minutes, until everything begins to soften. Scrape all
this into a slow cooker. Add the lentils and broth (or
water) and stir to combine. Cover and cook on low until
the lentils are completely soft, 7-9 hours. Season the
soup with S & P (more salt if you used water, less if you
used purchased broth), and last Tablespoon olive oil. Stir
in 1 Tablespoon of one of the vinegars, adding more if
needed. Serve hot.
Roasted Tomatillo Sauce with Greens
Adapted from a recipe in the newest Joy of Cooking
this sauce would be great on grains, meats, as an
enchilada sauce, or thinned with stock into a soup...
Roast in an oven that's preheated to 400 degrees in a
single layer on an oiled baking pan for 15-30 minutes,
until nicely browned:
husked and rinsed tomatillos
1-3 spicy peppers such as anaheims, hungarians, or other,
1-2 leeks, white parts only, or an onion or two, quartered
6-12 cloves of garlic
place the vegetables, including the juices, in a blender or
food processor along with:
Several leaves of chard or spinach (optional)
1/3 cup chopped fresh cilantro
3/4 cup stock (vegetable or chicken) or more as needed
S & P to taste
Pulse until smooth, adding more stock of necessary to
make a medium bodied sauce. Reheat gently in a small
saucepan and serve immediately or store, covered, in the
fridge for up to 2 days.
Roasted-Garlic Basil Sauce
Gourmet, September 1997
4 large garlic cloves
1 medium zucchini
3/4 cup packed fresh basil leaves
1/4 cup packed fresh flat-leafed parsley leaves
1/2 cup water
2 teaspoons fresh lemon juice
Preheat oven to 425°F. Wrap garlic cloves tightly in foil.
Cut zucchini into 1/4-inch-thick slices and season with
salt and pepper. Put foil-wrapped garlic and zucchini on
a baking sheet and roast in middle of oven until garlic is
tender and zucchini is pale golden, about 15 minutes.
Unwrap garlic and cool. Have ready a bowl of ice water.
In a saucepan of boiling water blanch basil and parsley
10 seconds and drain in a sieve. Refresh herbs in ice
water to stop cooking and drain in sieve. Sauce
ingredients may be prepared up to this point 1 day ahead
and kept separately, covered and chilled. In a blender
blend garlic, zucchini, herbs, water, and lemon juice until
smooth, about 1 minute, and season with salt and pepper.
Makes about 3/4 cup. Each 3 tablespoon serving about
14 calories and 0 grams fat.
Pasta with Zucchini, Lemon, Pine Nuts, and Herb
adapted from The Greens Cook Book
1 pound corkscrew pasta (gemelli, rotelli, etc.)
8 ounces small, firm green or golden zucchini
1/2 c. mixed fresh herbs: Italian parsley, marjoram, basil,
chervil, hyssop, oregano, lemon thyme and others (I used
basil and thyme, but oregano and marjoram are also good.
Avoid tarragon in this dish.)
6 T. virgin olive oil
5 T. pine nuts
1onion or 3 shallots, thinly sliced then roughly chopped
4 t. tiny capers, rinsed in water
2 sun-dried tomatoes, cut into narrow strips (I used 8
Salt & Pepper
Parmesan (grated, fresh)
Slice the zucchini diagonally into pieces about the same
thickness as the pasta (matchstick size, 1/8" or so). Line
up the slices and cut them into narrow matchsticks. Each
one will be tipped with green or gold. Make a selection
of fresh herbs from those suggested in the ingredients list.
Pull the leaves off the stems and chop them, but not too
finely. Include any flowers, such as the purple flowers of
the basil or pink thyme blossoms. With a vegetable peeler,
remove a thin strip of peel from the lemon and cut it into
fine slivers. (I grated the peel.) Heat 2 T. olive oil in a
small pan and add the pine nuts. Cook them until they
begin to color; then add the shallots. Cook the two
together over medium low heat until the shallots are soft
and the pine nuts are brown. Transfer them to a wide
bowl and add the rest of the oil, the capers, lemon peel,
sun-dried tomatoes and herbs. Season with salt, freshly
ground black pepper and 1/2 teaspoon or so lemon juice
to taste. Add salt to the boiling water, drop in the zucchini
and cook it about 1 minute. Scoop it out, shake off the
water, and add it to the bowl with the other ingredients.
Next, cook the pasta, scoop it out and add it to the bowl
as well. Toss with a pair of tongs, so that the noodles are
coated with the oil and herbs. Serve with the cheese
passed separately. For a wine, serve a sauvignon blanc.
Sauteed Padron Peppers
Chef Jonathan Miller's Method
For those of you new to padrons, cook them this way
first. (If you get Shishito peppers, treat them the same
way. The difference is that Shishito peppers are never
spicy.) You'll love them, especially with a cold glass of
½ lb padron peppers
Wash the padrons and take the time to pick off the dead
and browned flower pedals that stay wrapped around
the pepper. Allow sufficient time for the peppers to dry
on a towel before cooking. Heat a very large skillet over
high heat. Add a generous amount of olive oil and when
it shimmers add the peppers. Do not add so many
peppers that they are overcrowded in the skillet. Do this
in two batches if necessary. Stir or shake them around
until coated in hot oil, then leave them be while they
blister and char on one side (open windows or turn on
the hood fan for this - it gets smoky). When the first side
has charred (a couple minutes) stir and shake the pan
well and saute the peppers until many of them are
charred again on a second side (they all won't char on
both sides). Salt them liberally, give another stir and
transfer to a serving plate. Serve hot with some cold beer.
Roasted Peppers Stuffed with Cherry Tomatoes,
Onion, and Basil, adapted from Gourmet.
4 red & yellow bell peppers
1 pint cherry tomatoes
1 medium onion or one bunch green onions
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil
Preheat oven to 425F and lightly oil a large shallow
Halve bell peppers lengthwise and discard seeds and
ribs. Arrange peppers, cut sides up, in baking pan and
lightly oil cut edges and stems. Halve tomatoes and chop
onion and basil. Finely chop garlic and in a bowl toss
with tomatoes, onion, basil, 2 tablespoons oil, and salt
and pepper to taste. Divide mixture among peppers and
roast in upper third of oven until peppers are tender,
about 20 minutes.
Chard and Tomatoes
from Too Many Tomatoes, Squash, and Other Good
Things by L. Landau and L. Myers
2 T olive oil
1 onion, diced
2 cloves garlic, minced
3 large tomatoes (or equivalent with different sized
tomatoes), peeled and diced
1/2 cup cooked ham (optional)
2 cups cooked chard (easy to blanch: just immerse
roughly chopped leaves in boiling water for 1-2 minutes)
S & P
1/2 cup grated parmesan cheese
Saute the onion and garlic in the olive oil until golden.
Stir in the tomatoes, ham if using, and chard and heat
until bubbly. Add butter, Salt and Pepper and nutmeg
to taste. (This dish can be kept ‘lighter’ by skipping the
ham and the butter!) Serve, sprinkling with the
Julia's cherry tomato notes:
-I like these as a snack as is.
-Basic (cherry) tomato sauce: Wash several baskets
worth, then put in a pot with onion, garlic and oregano
and cook down for about 1/2 hour over medium heat.
(olive oil can be added if you like). Then let it cool
some, put through a food mill, and voila: tomato sauce!
-Add cherry tomatoes halved to a grain salad such as
couscous, rice, orzo or other pasta. I find them to be an
Here's a recipe from a 35 year old cook book called
America's Best Vegetable Recipes from the editors of
The Farm Journal:
"Try cooking cherry tomatoes. Saute them in a skillet in
butter for only 2-3 minutes. Season with salt and pepper
and a sprinkle of sugar to make them shine. A bright and
tasty addition to a dinner plate."
In-a-Pinch Cucumber Salad
adapted from Vegetarian Cooking for Everyone
by Deborah Madison
1 long or two short Armenian cucumbers or 3-4 lemon
salt and freshly milled white pepper
2 to 3 tsp. extra virgin olive oil
champagne vinegar or fresh lemon juice
1 tsp. fresh dill or parsley, chopped
Thinly slice cucumbers. Toss the cucumbers with a few
pinches salt, pepper to taste, and enough oil to coat
lightly. Add a few drops vinegar and the herb of your
choice. Serves 4.
Bean Soup with Spigariello Broccoli
from Michelle's Kitchen Notebook blog
1/2 pound dried beans, presoaked
1/2 pound Spigariello Broccoli shoots
1 ounce guanciale or bacon, finely diced
1 tablespoon olive oil
1 very large carrot, peeled and diced
1/2 very large sweet onion, diced
1 tablespoon (about) minced fresh rosemary
2 large cloves garlic, minced
1/4 cup diced oven roasted cherry tomatoes, or
1/2 pound ham, diced
a drizzle of vinegar
fresh ground pepper to taste
Put the presoaked beans into a large pot with 6 cups
water. Bring to a boil, turn the heat down and simmer,
While the beans are cooking prepare the Spigariello
broccoli. Remove the largest bottom leaves from the
broccoli shoots, trim off the leaf stems and discard,
coarsely chop the leaves. Cut off and discard any
tough bottoms from the shoots (if the stalks are large
enough you can peel off the tough skin and use the
tender inner parts). Cut the shoots crosswise into
pieces. Add the chopped broccoli to the beans and
continue to simmer, partly covered.
Put the guanciale or bacon in a medium skillet over
medium low heat. Saute the guanciale or bacon until
crisp. Add the carrot, onion, and rosemary to the skillet,
turn the heat up a bit and cook, stirring frequently, until
the vegetables start to brown. Remove the skillet from
the heat, stir in the minced garlic and chopped tomatoes
and set aside.
When the beans are nearly tender (the amount of time
to this stage will vary depending on the age of the beans
- the older they are the longer it takes), stir in the sauteed vegetable mixture (sofrito) and diced ham; continue to
cook the soup until the beans are fully tender but not
falling apart. Taste for salt (I added none because of the
saltiness of the guanciale and ham), add a splash of
vinegar (amazing how a touch of vinegar can brighten
the flavor), and grind in some fresh black pepper.
Serves at least 4.
Unfried French Fries
Adapted from In the Kitchen with Rosie
by Rosie Daley
2 pounds potatoes oil cooking spray
2 egg whites
1 tablespoon cajun spice or chile powder or curry
Preheat oven to 400 degrees Slice each potato into
1/4 inch ovals lengthwise then each oval into
matchsticks. Coat a baking sheet with 3 sprays of the
oil spray. Combine egg whites and spice in a bowl.
Add the potato sticks and mix to coat. Pour the
coated potatoes onto the sprayed baking sheet (I use
a jelly roll pan) and spread them out into a single layer,
leaving a little space in between. Place baking sheet on
the bottom shelf of the oven. Bake for 40 to 45 minutes,
until the fries are crispy, turning them every 6 to 8
minutes with a spatula so that they brown evenly.
Honeyed Beet Quinoa Summer Salad with
variations from Fresh from the Farm and Garden
by The Friends of the UCSC Farm and Garden
julia’s note: I make many variations of this salad, with
whatever vegetables/alliums/dressing I have on hand.
I love using quinoa, but brown rice and couscous also
work nicely. Likely other grains too. For this much
salad I usually use half the amount of cheese they
recommend and half the amount of nuts. Any mixture
of the below herbs work well: just parsley, just cilantro,
just basil, or any combo... chives, tarragon for a different flavor..... the possibilities are endless and having a salad
like this on hand makes healthy lunches/dinners much
6 beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil
3 cups cooked quinoa, or another grain such as brown
rice or couscous or??
1 cup crumbled feta cheese, or shredded parmesan
1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 shallots or other mild allium
lettuce greens, ready for eating as salad
Dice roasted beets and marinate in orange and lemon
juice and honey at least one hour. (Julia’s note: I warm
up my honey a bit before mixing it in the juices/oil... but
don’t make it too hot or it will ‘cook’ the juice and
fruity oil!) Combine with other ingredients except salad
greens. Chill at least one hour to allow flavors to blend.
Serve on bed of salad greens.
Blanched Green Beans with Shallots and Herbs
Chef Jonathan Miller
Simply blanched fresh green beans are the best way to
enjoy them, I think. Experiment with different herbs
(marjoram or fresh oregano are also nice here), or
including a chopped nut - almonds or hazelnuts go well.
1 lb green beans, stem end trimmed
1 large shallot, minced
3 T chopped tarragon leaves
Bring a large pot of water to a boil and heavily salt
the water. Blanch the green beans until bright green,
softened a bit, sweet, but still slightly crunchy, a couple
minutes. Taste one periodically. Drain well, then, while
still slightly warm, toss with the shallots and herbs, a
few tablespoons of olive oil, and taste to make sure
you like them. Serve at room temperature. Give them
a splash of lemon if you like just before serving to
perk them up (or use a quality white wine vinegar
Homemade Refrigerator Dill Pickles
1 quart jar with a lid
2-3 pickling cucumbers (as many as can fit in the jar)
5 sprigs of fresh dill
2-4 cloves of garlic, crushed and minced
3 Tbsp white distilled vinegar
½ - 1 Tbsp kosher salt, to taste
distilled or filtered water – enough to top off jar
20 black peppercorns, optional
¼ tsp red pepper flakes, optional
Cut pickles into discs, spears, or sandwich slices and
add to the jar with all ingredients except the water.
Once everything is in the jar, fill to the very top with
distilled or filtered water and screw lid on very tightly.
Shake the jar up to distribute flavors and leave on
your countertop for 12 hours. Shake again and turn
upside down for another 12 hours, making sure the
lid is screwed on tightly to avoid leakage. After pickles
have sat for a total of 24 hours go taste your creation
– you won’t believe how good they are! Store in
refrigerator and enjoy within a month for maximum
Sesame Snap Peas
1/2 pound snap peas, trimmed and strings discarded
1 teaspoon Asian sesame oil
1 scallion, sliced thinly on diagonal
2 teaspoons sesame seeds, toasted lightly
Salt as needed/wanted
Slice snap peas into 2 or 3 sections with a sharp knife.
Saute in a pan with the oil on med high heat until bright
green. (it’s ok if some of the peas come out). When
serving, sprinkle with the scallions and sesame seeds.
Add Salt if desired.
Turnip, Carrot and Split Pea Soup
3/4 c Dried split peas
2 tb olive oil or butter
1 Onion, chopped
1 c Carrots, chopped
1 c Turnip, chopped
Turnip Greens, cleaned and chopped, optional
2 c Vegetable stock
2 bay leaves
Salt & pepper to taste
splash of vinegar
Wash peas and soak them overnight in cold water, or
in hot water for one hour. Drain them and set aside.
Heat the oil or butter in a saucepan and saute the onion
until light brown. Add the carrots and turnip and continue cooking 5 mins. Add the peas, bay leaf, and veg stock,
and stir well. Cover the pan, bring to a boil, and simmer
1 - 1 1/2 hours until the peas are really tender. Stir
occasionally, and add water if necessary. Season to
taste. Stir in turnip greens 1-2 minutes before removing
from heat. Serve with a splash of vinegar.
Garden Soup with Lacinato Kale and Cauliflower
Adapted from Vegetable Soups from Deborah
Madison's Kitchen by: yes! Deborah Madison
2 onions or 2 large leeks, diced
1/2 pound potatoes, diced (a few small or one large)
2 Tablespoons olive oil, plus extra to finish
2 cups stemmed and slivered lacinato kale
2 cups (more or less) small cauliflower florets
1 garlic clove, minced
S & P to taste
6 cups broth: homemade or purchased, vegetable,
bean broth, or chicken stock
Asiago cheese for grating at the end
Wash the leeks if using. Chop the potato, leaving the
skin on if you like if it's organic. Warm the olive oil in
soup pot over medium heat. Add the leeks and the
potato, give them a stir, and while they're warming up,
slick the kale off its ropy stems, then slice the leaves
into short ribbons. Add the kale to the pot along with
the cauliflower, garlic, and salt. Cook for about 5
minutes. Add the stock, bring to a boil, then lower
the heat and simmer until the vegetables are tender,
about 20 minutes. Ladle the soup into bowls and
drizzle some olive oil into each. Season with pepper
and grate a little cheese into the soup.
Collard Greens Braised
Adapted from Cooks Country
1 Tablespoon olive oil
1 Tablespoon butter
1 leek or 1 small onion, chopped
1 bunch collard greens, rinsed well, stemmed and
½ cup vegetable or chicken broth
1-2 teaspoons brown sugar
½ teaspoon salt
Pinch red pepper flakes
1 Tablespoon mild vinegar: champagne or cider
Heat 1 Tablespoon oil in large sauce pan or Dutch oven
over medium heat. Saute onion until soft, 3-4 minutes.
Add half of the greens, broth, sugar, salt, and cayenne. Cover and cook until greens are beginning to wilt, about
1 minute. Stir in remaining greens and cook, covered,
stirring occasionally over med low heat until quite tender,
about 30 minutes. Remove lid and cook over med high
heat until liquid is almost evaporated, about 5-10 minutes.
Off heat, stir in butter, vinegar, and serve.
Rapini with Carmelized Onions
Adapted from Pasta e Verdura by Jack Bishop
1/4 cup olive oil, plus more for drizzling
1 large onion or 2or 3 small medium (~ 1 lb.), thinly sliced
1 bunch Rapini
4 cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 lb. pasta (linguine or other long, thin shape)
Saute onions over medium heat, stirring occasionally, until
golden brown, about 20 minutes. If the onions start to burn, lower the heat. They should be richly colored to
bring out their sweetness.
Meanwhile, bring several quarts of water to a boil in a
medium saucepan. Roughly chop the greens and stem of
the rapini and boil in the hot water and cook for 2 minutes. Drain and set aside.
Add the garlic to the pan with the onions and cook for 1
minute. Add the rapini, S & P and cook, stirring
occasionally, until the rapini is tender, about 5 minutes.
Tastefor salt and pepper and adjust seasonings if
While preparing the sauce, cook and drain the pasta,
making sure that some liquid still clings to the noodles.
Toss the hot pasta with the rapini sauce. Mix well and
transfer portions to warm pasta bowls. Drizzle each
bowl with olive oil to taste and serve immediately.
Rachel's Bok Choy from Chef Jonathan Miller
1 dozen dry shiitake, soaked in hot water for 30 minutes
2 lb chicken thighs, skinless, cut into halves or thirds through
¼ cup soy sauce
2 TBL mirin
2 TBL cornstarch
1 tsp. toasted sesame oil
½ tsp. salt
3 scallions, sliced into 1 inch long pieces
1 inch ginger, grated
1½ lb bok choy, halvedlengthwise and washed thoroughly
Cut off the stems of the shiitakes and discard them with the
soaking liquid. Combine the soy sauce, mirin, cornstarch,
sesame oil, and salt in a large bowl and mix well. Add the
chicken pieces, mushrooms, scallions, and ginger. Marinate
at room temperature 30 minutes. Stir occasionally to make
sure the chicken marinates evenly. Put the entire mixture in a
pyrex or other type container that can be loaded into a
steamer. Steam, covered, until the chicken is cooked
through, about 30 minutes. Arrange on a plate and serve
Braised Purple Radishes
Adapted from Vegetarian Cooking for Everyone
by Deborah Madison
20 plump purple or red radishes
1 to 2 Tablespoons butter
2 stalks green garlic, cleaned as you would a leek and
chopped, use all the light green part
1 teaspoon chopped fresh thyme
S & P to taste
Trim the leaves from the radishes, leaving a bit of the green
stems, and scrub them. Wash the leaves and set aside. Leave
smaller radishes whole and halve the larger ones.
Melt 2 to 3 teaspoons of the butter in a small saute pan. Add
the shallot and thyme and cook for 1 minute over medium
heat. Add the radishes, a little salt and pepper, and water
just to cover. Simmer until the radishes are tender, 3 to 5
minutes. Add the leaves and cook until they're wilted and
tender, 1 minute more. Remove the radishes to a serving
dish. Boil the liquid, adding a teaspoon or two more butter if
you like, until only about 1/4 cup remains. pour it over the
radishes and serve.
Sesame Spinach with Ginger and Garlic
Gourmet September 1997
1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
1 bunch trimmed fresh spinach
Mince garlic and in a small dry skillet toast sesame
over moderate heat, stirring, until golden. In a
6-quart kettle heat oil over moderate heat until
not smoking and cook garlic and gingerroot,
seconds, or until fragrant and golden.
Add spinach by
handfuls, stirring, and cook until just
wilted. Serve spinach sprinkled with sesame seeds.