- 1/4 cup olive oil or rendered goose or duck fat
- 1 1/2 pounds carrots, any color, peeled and thinly sliced
- 1/4 cup water
- 6 Tablespoons raisins, plumped in water or sweet wine
- 3 Tablespoons pine nuts, toasted
- salt & pepper to taste
- Dash of vinegar or sugar to taste, optional
Braised Carrots, Jewish Style. Adapted from Cucina Ebraica by Joyce Goldstein. Serves 4.
Warm the oil (or fat) in a sauté pan over medium heat. Add the carrots and saute until well coated with fat, 5-8 minutes. Add the water and cover the pan. Reduce the heat to very low and simmer until the carrots are tender, about 20 minutes.
Add the raisins with their liquid, and the pine nuts. Season with S & P. Add a little vinegar or sugar, or both. Serve warm or at room temperature.
- 2 Tablespoons olive oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon thyme
- 1 Bay leaf
- 1/2 cup dry white wine
- 1/4 teaspoon cayenne pepper or 1/2 teaspoon paprika
- 1 pound tomatoes, peeled, seeded and chopped
- sugar, if necessary
- 1 butternut winter squash, weighing 2 1/2 to 3 pounds
- 4 ounces Fontina or Gruyere cheese, sliced
- Freshly chopped parsley
Adapted from The Greens Cookbook by D. Madison and E. Brown
Heat the olive oil and add the onion, garlic, thyme, bay leaf and a little salt. Cook over medium heat, stirring frequently, until the onion is soft; then add the wine and let it reduce by half. Add the cayenne or paprika and the tomatoes. Cook slowly for 25 minutes, stirring occasionally, until the sauce is thick. Taste, add a pinch of sugar if the tomatoes are tart, and season with the salt and freshly ground black pepper.
While the tomatoes are cooking, prepare the squash. Cut it open, scoop our the seeds and strings, and then, with the flat cut surface resting on the counter, shave off the skin. (The butternut can easily be peeled with a vegetable peeler before it is cut in half. Another method is to cut the squash into pieces and then remove the skin from each piece. This takes more time, but you may find it easier.
Slice the peeled squash into large pieces about 3 inches long and 1/4 inch thick. Heat enough oil to generously coat the bottom of a large skillet, and fry the squash on both sides, so that it is browned and just tender. Remove it to some toweling to drain; then season with salt and freshly ground pepper.
Preheat the oven to 375 degrees. To form the gratin, put a few spoonfuls of the tomato sauce on the bottom of individual gratin dishes, or use it all to cover the bottom of one large dish. Lay the squash on top in overlapping layers with slices of the cheese interspersed between th layers. Bake until the cheese is melted and the gratin is hot, about 15 minutes, and serve with the fresh parsley scattered over the surface.
- 12 oz small tomatoes, cored, halved, thinly sliced
- 6 cups spinach leaves, stems trimmed
- 1 1/2 cups thinly sliced cucumber
- 1 cup crumbled feta cheese (about 4 ounces)
- 1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)
- 1/4 cup large fresh basil leaves, thinly sliced
- 5 teaspoons olive oil
- fresh juice of one lemon
- 1 large garlic clove, minced
- (4) 5 to 6-inch diameter pita bread rounds, toasted
From Bon Appetit, May 1995
Place tomato slices in a strainer; drain for 15 minutes.
Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl. Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat. Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.
- 5 pounds ripe tomatoes, any color
- 1-2 cloves garlic
- 2 Tablespoons lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon dried or 1 Tablespoon fresh oregano, chopped
- 6 green onions, thinly sliced
- 1 sweet bell pepper, red or yellow, finely chopped
- 1/4 cup finely chopped celery
- 1 cup finely chopped, seeded cucumber
- 1-2 jalapeño chiles, seeded and minced
Julia’s note: I love cucumbers and red bell peppers in my gazpacho, if you prefer the bitter tang to a green bell pepper you can add that as a garnish or in the blender stage. Adapt this recipe to what’s in your garden/fridge.
Accompaniments: seeded, chopped red bell pepper, diced avocado, fresh chopped cilantro leaves, garlic croutons, thinly sliced radishes, thinly slivered cabbage, lime wedges, creme fraiche
Seed and finely chop one tomato; reserve. Coarsely chop remaining tomatoes. Combine these with garlic in a blender (you may need to do this in two batches)-process until smooth. Press through a sieve into a large bowl; discard seeds. Whisk lime juice, oil, vinegar, salt and oregano into tomato mixture. Stir in reserved chopped tomato, green onions, red pepper, celery, cucumber and chilies. Refrigerate, covered, at least 4 or up to 24 hrs to blend flavors. At serving time: Stir soup well and ladle into chilled bowls. Pass accompaniments to be added according to individual taste.
- 2 1/4 cup flour
- olive oil
- 1 Tablespoon red wine vinegar
- 1 bunch scallions, sliced thinly
- 1 large bunch spigariello, chopped
- 1 bunch dill, chopped
- 1 bunch mint, leaves only, chopped
- leaves from 8 springs oregano, chopped
- 4 oz feta, crumbled
- 1 egg
- grapeseed oil (or canola)
This is Mediterranean take on a fried, vegetarian empanada. There are a few steps involved, but each one is simple, even the dough, so it’s worth making. You can make these any size, so don’t feel like you have to go as large as these are. Also, feel free to substitute a different green for this – chard or rapini will both do nicely. The herb combination is a simple one made up of herbs I see in the market all the time. Feel free to modify these however you like. I think even using one herb would work. I love marjoram and parsley together in this if you can find marjoram.
From Chef Jonathan Miller
Combine the flour with a teaspoon of salt and mix well. Add 3/4 c water, 1/4 c olive oil, and the vinegar to the flour/salt mixture and mix well. The dough should be a little sticky. Knead on a floured board until the dough is silky smooth, then allow it to chill in the fridge for about an hour (or overnight is fine).
Heat a few tablespoons of olive oil in a saucepan and add the scallions and cook just until soft, a couple of minutes, then add the spigariello and wilt the spigariello, maybe 5-8 minutes. Add the herbs for the last minute, then transfer everything to a colander and allow to cool. Squeeze the cooked greens and herbs so you extract most of the water. Combine those greens with feta, a few tablespoons of parmesan and an egg, mixing well. Season with salt and pepper and taste to make sure you like it.
Quarter the dough, and roll each piece out into a very thin disk, about 8 inches or so in diameter. Fill each round with a quarter of the greens filling and fold the dough over it into half moon shapes. Crimp the edges to seal.
In a very large skillet, heat some grapeseed oil until very hot, then add 1-2 pies (depending on the size of your skillet) and pan-fry them in the hot oil until deeply colored. Flip, and fry the other side until deeply brown. Do the other pies the same way and serve warm.
- new potatoes
- a little butter
- a pinch of salt
- a twist of fresh ground pepper
True new potatoes are a rare treat. A new potato is not a small potato but a fresh potato harvested from a green, growing potato plant. A somewhat scuffed, frayed appearance to the potato skin is a frequent consequence of harvesting such tender spuds and is unavoidable because the skin has not yet hardened. If left to mature new potatoes would get a little bigger and the skins would get tougher making for typical potatoes that are easier to harvest and ship. Unfortunately for the potato connoisseur the potato, once cured, always loses some of its tender moisture. New potatoes wilt and must be treated like green vegetables and stored in a bag in the fridge. When I get them as a first treat of the potato crop I never store them at all but eat them promptly. I like to steam them briefly and then roll the hot little potatoes in a little butter, a pinch of salt, and twist of pepper and voila! Do potatoes get any better? A friend from Idaho said when she was a girl they would eat new potatoes raw. I’ve tried it – the experience is not unlike jicama.
- 2 T butter
- 1 cup fresh bread crumbs
- 1/4 cup chopped fresh parsley, packed firmly
- 1 T minced fresh rosemary
- salt and pepper to taste
- 1 1/2 lbs shelling beans, fresh out of their shell
- 2 teaspoons melted butter
- 1 T lemon juice
Melt butter in skillet over low heat. Add bread crumbs and cook, stirring constantly, until they are golden brown. Transfer to a bowl. Blend parsley and rosemary together then combine with the crumbs. Season with salt and pepper. Separately steam the beans until just tender. Remove to a warm plate and stir in the melted butter and lemon juice. Salt and pepper to taste. Top with the breadcrumb mixture and serve.
- 1 lb. Parisian Carrots
- juice of 1 clementine, or 2 tbsp fresh orange juice
- 2-3 fresh thyme sprigs
- olive oil
- flaky sea salt (like Maldon)
- black pepper
- runny honey
- orange zest (optional)
This recipe is from The Clever Carrot
Preheat your oven to 400 F.
Place the carrots into a baking dish in one single layer. I used an 8×8 pan, however a 9×13 would work as well. Add the orange juice and place the clementine halves into the pan for extra flavor. Add the thyme sprigs. Drizzle with olive oil and season with salt and pepper. Toss well to coat. Cover the pan with aluminum foil. Bake until the carrots are tender and the liquid has evaporated, about 10- 12 minutes.
Remove from the oven and discard the foil. Increase the heat to 450 F. Drizzle the carrots with honey and toss gently. Place back into the oven, uncovered, and roast until the carrots begin to caramelize, about 10 minutes. Keep an eye on them so that they do not burn.
To serve, drizzle lightly with olive oil and add extra salt and pepper to taste.
- 1½ tsp olive oil
- 3 medium carrots, peeled, chopped
- 3-4 beets, quartered
- 1 onion, finely chopped
- 1½ tsp balsamic vinegar
- 1 tbsp sugar
- 2 cups buttermilk
- chopped fresh chives
This recipe is adapted from Bon Appetit, June 1996
Heat oil in large non stick skillet over low heat. Add carrots, beets and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer. Working in batches, add sugar and carrot mixture to blender or food processor. Or, use an immersion blender and blend the soup right in the pan. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.) Top with chives.
- 1 long or two short Armenian cucumbers or 3-4 lemon cukes
- 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
This recipe is adapted from Vegetarian Cooking for Everyone by Deborah Madison
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.