- 6 oz mixed greens
- 1-2 Fuyu Persimmons, peeled (optional) and sliced
- 1-2 tangerines or other citrus, peeled and segmented
- 1/2 cup fresh pomegranate arils (from half a pomegranate)
- 1/2 cup candied pecans
- 2 oz fresh goat cheese, crumbled
- Citrus Vinaigrette
Adapted from FoodFanatic.com. 4-6 side servings.
Divide greens among serving bowls. Top with slices of persimmon and citrus, sprinkle of pomegranate seeds, a few candied pecans, and crumbled goat cheese. Drizzle with dressing, toss gently to combine.
Citrus Vinaigrette — In a small jar with a tightly fitting lid, put half a minced shallot, one and a half tablespoons champagne vinegar, juice from one lemon, about 3/4 cup olive oil, a little lemon or yuzu zest, one tablespoon of fresh thyme leaves, and salt and pepper to taste. Close up the jar and shake it all up.
- 1 quart vegetable stock
- 2 stocks of celtuce with leaves attached
- Kosher salt to taste
- 3 tablespoons high quality unsalted butter
- 1 tablespoon fresh squeezed lemon juice
Chinese Lettuce aka celtuce aka stem lettuce is usually harvested mainly for use of the stem. But, the Chinese lettuce that Andy has included in the mystery box does not have the classic thick stem of celtuce but has lovely leaves that are mild enough to eat fresh in a salad. But this recipe, originally from Michel Bra and adapted by foragerchef, involves poaching the stems and then frying it with the leaves. Serves 2 as an appetizer or to accompany a larger meal.
Remove the leaves and set aside. With a vegetable peeler, peel the celtuce stem. (You may not need to do much of this with the Chinese lettuce from Mariquita as the stem is young and more tender.) You will notice that after one round with the vegetable peeler there is still a layer of light colored stem, peel the celtuce again to remove this, it’s very stringy and hard. Continue peeling the celtuce until only the light green, translucent core remains, then cut the core into 2 inch pieces.
Heat the vegetable broth in a 3 qt or similar sauce pot and season to taste with salt. add the celtuce and cook for 10-15 minutes, or until tender when pierced. Do no over cook the celtuce, or it will fall apart.
Remove the celtuce from the broth and dry. Up to here this can all be done hours, or days beforehand.
Heat the butter in a saute pan. When it begins to brown add the celtuce and cook, turning occasionally, until lightly browned on each side. Remove the celtuce from the pan and keep warm while you quickly cook the leaves.
Add the reserved leaves to the pan and toss, just long enough to wilt, 30 seconds or so. Place the leaves on the plate, top with the celtuce stems, then add the lemon to remaining butter in the pan, swirl to warm through. Drizzle on some of the lemon butter and serve immediately, finishing with a touch of salt.
- 10 Yuzu citrus
- 4 chilies (green or red)
- 2 tbsp sea salt
Kosho is a Japanese condiment, delicious on fish or stir fried vegetables like daikon. We had it on steam broccoli — it was delicious. This recipe has been adapted from one by Felice on Cookpad.com. It makes about a quarter cup of Kosho but a little goes a long way! And it will keep for several weeks, though the aromatics will dissipate with time. The photo above includes a bowl of the juice from 10 yuzu fruit — a little less than a quarter cup. Yuzu do not produce a lot of juice! We did not use the juice in the kosho but plan to use it in a cocktail.
Because you’ll be using the zest of the yuzu citrus, be sure to use organic yuzu. After you’ve rinsed the yuzu, use a vegetable peeler to remove the surface layer, minimizing the pith. The pith is bitter but also is high in antioxidants so it doesn’t hurt to have some included. You can use a zester but it can take longer and you may lose more of the aromatics. Mince the slivers of yuzu skin finely.
Depending on how spicy you like your kosho to be, remove the seeds and inner ribs of the chilies — or leave them in if you like it spicy! We used Fresno chilies and removed the seeds and ribs, and it was moderately spicy. Mince the chilies finely in with the minced yuzu. Mix in the sea salt. And you’re done! Store the kosho is a glass jar and keep it in your fridge.
- 2 onions, chopped
- 2 garlic cloves, chopped
- 2 tsp cumin, ground
- 2 tbsp dry oregano, toasted
- 2 tbsp chili powder
- 2 lb hard squash, peeled and diced
- 8 oz mushrooms, cut into bite-sized pieces
- 1 head cauliflower, cut into florets
- 3 tbsp sesame seeds, toasted
- small handful of almonds, toasted
- 2 lb tomatoes, crushed or pureed
- 1 cup frozen peas
- small handful cilantro, chopped
From Chef Jonathan Miller
Heat some olive oil in a large saucepan or soup pot. Add the onions and sauté until they have softened, about 8-10 minutes. Add the garlic, cumin, oregano, and the chili powder and cook another couple minutes. Add the squash, mushrooms, some salt, and 3 cups of water or vegetable stock. Bring to a boil, cover, lower heat and simmer slowly until the squash is tender, about 20 minutes. Stir regularly so the mixture doesn’t char on the bottom of the pot. Run almonds and sesame seeds in a food processor for a few seconds to finely chop them, then add to the stew with the cauliflower and tomatoes. Cook until the cauliflower is done to your liking, at least another 7 minutes. Add peas and cilantro, taste for seasoning, adding more salt or chili powder if you like, and serve warm.
- 1 Tablespoon peanut or vegetable oil
- 2 cups sweet pepper strips, onion slices, or a combination of the two
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch chunks
- 1 cup halved walnuts, whole cashews, or other nuts
- 3 Tablespoons hoisin sauce
Adapted from The Minimalist Cooks at Home by Mark Bittman
Heat oil in a large nonstick skillet and heat on high for one minute. Add the veggies in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about one minute. Stir and cook one minute more.
Add the chicken and stir once or twice. Cook one minute until the bottom begins to char. Cook and stir another minute or two, then check a chicken piece to make sure it’s done. Lower heat to medium.
Stir in the nuts and the hoisin sauce. Cook about 15 seconds then add 2 tablespoons water. Cook, stirring, until it’s bubbly and glazes all the chicken and veggies. Serve with rice.
- 3 sweet peppers
- 4 ripe tomatoes
- 1/4 of a preserved lemon (or 2 teaspoons grated zest with some of the lemon’s juice)
- 2 cloves garlic, peeled and crushed
- pinch of Sweet Paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Adapted from The Vegetable Market Cookbook by Robert Budwig
Grill or roast peppers, remove skins, cut into small cubes and set aside. Blanch tomatoes for 15-20 seconds in boiling water. Drain and remove skins and stems. Cut in half and remove seeds. Cut into small cubes. Rinse the preserved lemon under running water and remove the pulp. Cut the rind into fine dice. Arrange peppers, tomatoes and lemon in a dish. Mix remaining ingredients to make a dressing and pour over the salad. Mix well.
- 1 lb. Principe Borghese (or Piennolo) Tomatoes
- olive oil
- 1 francese baguette
- 1/2 lb ricotta cheese
From Chef Jonathan Miller
Heat the oven to 200. Carefully dress the tomatoes in some olive oil and salt on a sheet pan and put them into the oven until completely soft and liquidy throughout. Begin tasting around 1 hour, and expect to take up to 2 hours. Cool.
Cut the bread in half lengthwise and brush the cut sides with olive oil. Grill them, cutside down, over a smoky grill until just a little charred. Flip and do the same to the other side, taking care not to let the bread burn.
Season with salt and spread with ricotta on the cut sided. Plop the tomatoes all around, then poke them gently with a knife to release the pressure. Then squish them into the cheese and bread and finish with flaky salt. Cut and serve right away.
- 1 can (15 oz) black-eyed peas, drained & rinsed
- 1 tomato, diced (~3/4 cup)
- 1/2 large red onion, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon coarsely chopped cilantro
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- salt & pepper to taste
- 4 cups salad greens or baby spinach
- 4 cups baby red mustard greens
Adapted from Martha Stewart Living. Serves 4.
In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.
When ready to serve, combine salad greens and mustard greens in a large salad bowl. Top with the bean salad, and gently toss to combine.
- 1 head garlic
- 2 pounds of sweet potatoes
- 2 pounds of russet potatoes
- Salt & Pepper
- 2 cups milk
- 1/4 to 1/2 cup extra-virgin olive oil
From Alice Waters’ Chez Panisse Vegetables. Serves 6 to 8.
First roast the garlic: Preheat oven to 400 degree F. Wrap head of garlic in foil and bake for 30-40 minutes, or until completely soft. (Test with the tip of a knife.) When cool, cut the top free from the head, separate the cloves, and set aside.
Peel and quarter the sweet potatoes and the russet potatoes. Put them in a pot with a steamer insert. Season with a teaspoon of salt and steam over medium to high heat until cooked, about 20 minutes. Drain, add the unpeeled roasted cloves of garlic, and puree through a food mill, using the fine disk. Return the puree to the pot and reheat over low heat. Scald the milk in a separate saucepan and add from 1 to 2 cups to the potatoes, depending on how dry they are. Then, add the extra-virgin olive oil to taste, and season with salt and pepper. Serve immediately or keep warm in a double boiler.
- 2 large celery stalks
- 1 medium kohlrabi bulb (~8 oz), trimmed and peeled
- 1 small pomegranate
- 3 1/2 cups mizuna (3 oz) or other tender, bitter salad greens such as arugula or dandelion
- 2 tablespoons champagne vinegar
- 1/8 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1/8 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
Adapted from Martha Stewart Living
Using a mandoline or sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch wide strips.
Halve the pomegranate and remove enough seeds to yield 1/2 cup (reserve remainder for another use). Add seeds, celery, kohlrabi, and mizuna to a serving bowl.
Whisk together vinegar, salt, pepper, sugar, and mustard. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad and serve!