Recipes
Search for Recipes
Recipe Tags
Simplest Summer Squash
A very simple summer squash recipe from Molly Katzen's The Vegetable Dishes I Can’t Live Without. I really like Molly's cookbooks (The Moosewood Cookbook being the most well known of the bunch). The recipes are simple and straight forward and the results always good. Serves 3-4.
1.5 to 2 Tb olive oil
2 small or medium onions
1/8 tsp salt, possibly more
1.5 lbs. summer squash to cut into 1/2 in. thick slices
1 tsp minced garlic
salt and pepper to taste
freshy ground pepper to taste
Place a large skillet over medium heat. After a minute, add 1 Tb of the oil and swirl to coat the pan. Add the onions and salt. Cook, stirring often for about 10 minutes or until the onions are tender and lightly browned. Transfer the onions to a bowl and set aside.
Do not clean the pan and return it to medium heat. Add a little more olive oil to coat. Add the squash in a single layer and cook until golden brown. Leave them alone (or don’t stir them around) — allowing them to get golden brown. This will take a minute or two, depending on how crowded the pan is.
Scrape the squash loose and flip over (or use tongs). Continue cooking, again without stirring, another 1 to 2 minutes until deeply browned on the other side.
Toss in the garlic and cook for another 1 to 2 minutes. Add the onions to the pan. Mix well and season with salt and a good amount of freshly ground pepper. Serve hot, warm, or at room temp, garnished if you like with a light sprinkling of thyme and some cheese (parm, feta or try the Landaff!)
Simple Baked Arrowhead Cabbage
Here's a nice, easy side dish that showcases these lovely cabbages.
1 Arrowhead Cabbage, cut in two lengthwise
Olive oil
Salt
Pepper
Chopped Scallions
Grated Parmesan
Place the cabbage halved on a baking sheet or in a glass baking dish. Drizzle with olive oil and sprinkle with salt, pepper and chopped scallions. Roast for 20-30 minutes at 350 degrees. Remove from oven, sprinkle with grated parm and return to oven to bake a few more minutes until cheese is lightly browned.
The result was very light and lovely without any of the heaviness sometimes associated with cabbage. The best description of the taste I can come up with is buttery crunch — not at all tough, but a velvety texture. Mild, sweet, delicious.
Pungent Green Beans and Tomatoes with Cumin, Garlic, and Ginger
[Thanks to Angelic Organics for this recipe-esg]
If you love cumin, this dish will delight you. Like many recipes from
India, this one strives to bring out maximum flavor in the spices—so it
contains both ground and whole cumin seeds, one dry-toasted and
the other cooked in oil. Serve over couscous or quinoa, with the delicious
juicy sauce sopped up by the grain. Friend of the Farm.
Serves 4
10 cloves garlic, smashed
1 piece ginger (about 1 inch long), peeled, chopped
1 1/2 cups chicken or vegetable stock, divided
1 teaspoon ground cumin
1/4 cup mild-flavored vegetable oil
2 teaspoons whole cumin seeds
1 whole dried red chile pepper (optional)
2 to 4 fresh tomatoes, stems removed, peeled, finely chopped
2 teaspoons ground coriander
1 1/2 pounds green beans, cut in half (about 8 cups)
1 1/4 teaspoons salt
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
freshly ground black pepper
1. Put the garlic, ginger, and 1/2 cup of the stock in a blender or a
food processor; process until a smooth paste forms.
2. Place a large wok (or pot) over medium heat. When the wok is hot,
add the ground cumin and toast it just until it is fragrant. (This will take
only a few seconds—be very careful not to overtoast it, as it can burn
quickly). Immediately scrape the cumin onto a small dish and set aside.
3. Quickly wipe the wok with a damp cloth or paper towel to remove
any remaining spice. Return the wok to the heat; add the oil, let it
heat up for about 20 seconds and then add the whole cumin seeds.
After 5 seconds, add the dried chile pepper. After another 25 seconds
(30 seconds total for the seeds, with or without the chile), add the
ginger-garlic paste. Cook and stir the ingredients for 2 minutes. Stir
in the tomatoes and coriander. Cook, stirring, for 3 minutes.
4. Add the green beans, salt, and the remaining stock. Stir the ingredients
until they come to a gentle boil. Reduce the heat to low.
Roasted Brussels Sprouts
The Barefoot Contessa Cookbook
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Baked Tofu in a Sweet Ginger Marinade
I used the basics to a favorite Korean marinade, added some local ingredients and found this to be a really yummy way to eat tofu with rice, sauteed vegetables or even as a cold snack out of the fridge.
1 lb firm tofu, sliced in eight even slabs
Marinade:
2 - 3 T apple cider vinegar or rice vinegar
2 - 3 T Tamari soy sauce
1/2 T fresh, grated ginger
1 tsp sesame oil
2 T honey (or more if you like a sweet flavor)
pinch cayenne
1/2 tsp sesame seeds
1 clove of garlic, minced
fresh ground black pepper
chopped scallions
Marinating and Baking the Tofu:
Make the marinade by shaking in a lidded jar
Arrange the tofu slices in an oiled flat baking pan
Cover with the marinade - add more vinegar and soy sauce needed
Cover and marinate 4 - 8 hours in the fridge
Turn over once if possible
Preheat the oven to 350 degrees
Bake 30 minutes in the marinade, uncovered
Turn over halfway through the baking
Broil for a few minutes if the tofu isn't golden on both sides
SWEET SALTED TURNIPS WITH ORANGES
1 bunch turnips, trimmed, halved and sliced
1 tsp salt
1 orange
Juice of 1 lemon
1 clove garlic, minced
1/4 tsp harissa or other chile garlic paste
Salt
3 Tbs olive oil
2 Tbs chopped fresh cilantro
Salt the turnip slices and set aside for 30 minutes. Drain and squeeze out the excess liquid.
While the turnip is being salted, prepare the rest of the salad ingredients. Cut the rind off of the orange with a sharp knife. Cut into 1 inch chunks. Blend together the lemon juice, garlic, harissa, salt to taste, and olive oil. Toss turnips, orange and dressing. Garnish with cilantro.
The beets are wonderful as a roasted vegetable. Scrub the roots, but you don’t have to peel the whole thing, just trim as needed. Toss together chunks of beets, fennel, turnips, carrots and any other roots, wedges of onion and minced garlic with salt, pepper and a couple tablespoons of olive oil. A pinch of cumin and paprika are nice, too. Place in a baking dish, roast at 400 for about hour, covered for the first 30 minutes. When done, the roots should be tender and nicely browned. Stir a couple times during roasting.
Shroom, Daikon and Carrot Stir Fry
2 TB Peanut Oil
1/4 cup thinly sliced onion
4 medium carrots, thinly sliced
1 medium Daikon, thinly sliced (about 3 cups)
1/4 lb. mushrooms, thinly sliced
2 TB water
3 TB soy sauce
1 1/2 tsp powdered ginger
2 tsp maple syrup
1/4 teaspoon hot chili oil, or more to taste (optional)
Heat oil in a wok or skillet over high heat. Add the onion and carrot; stir-fry for 2 minutes. Add the Daikon and mushrooms; stir-fry for 1-2 minutes. Add the water and continue to stir-fry until all the water has evaporated. Add the soy sauce, ginger, syrup and chili oil. Stir vigorously for 30 seconds. Transfer to a warm bowl and serve.
This stir-fry can be easily adapted for a main meal by adding tofu or meat (ground pork or chicken come to mind). Begin by heating 1 to 2 TB of oil in the pan. Stir-fry tofu or meat for 2 to 4 minutes (until desired doneness), then remove and reserve. Add the meat/tofu back in just before the soy sauce and syrup.
Overnight Daikon Radish Pickles
This was a highly-rated submission on AllRecipes.com. Using apple cider vinegar instead of rice vinegar and sunflower oil in place of sesame oil (or omitting oil) makes them Localvore.
1 1/2 cups daikon, thinly sliced
3/4 teaspoon salt
1 tablespoon apple cider vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil, or 1/2 tsp. sunflower oil (optional)
In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a kitchen towel and return to bowl. Stir in rice vinegar, black pepper and, if desired, oil. Cover, and refrigerate at least 8 hours.
Stir-fried Kohlrabi and Mushrooms
Serves 4 as a side.
1 TB cooking oil
1 small onion, or several shallots, thinly sliced
1 clove garlic, chopped
6 oz. shiitake mushrooms, sliced, stems removed
1 lb. kohlrabi, peeled and cut into thin, matchstick slices
1 TB water
2 tsp soy sauce
2 tsp dark sesame oil
2 tsp cider or rice vinegar
1/4 tsp white pepper
1 tsp dried ginger or 1 tablespoon fresh, chopped ginger
Heat oil in a large skillet or wok over high heat. Add onion and garlic (and fresh ginger, if using) and cook stirring frequently for about 1 minute. Add mushrooms, continue cooking another minute or two. Add kohlrabi and cook for three minutes, stirring frequently. Add the water, soy, sesame oil, vinegar, pepper and dried ginger. Cover, reduce heat slightly and cook at a high simmer for about 5 minutes, until kohlrabi is crisp tender.
Honey-Glazed Carrots and Turnips
This is a classic way to cook carrots to accentuate their natural sweetness. We added turnips for a little variation and for the light bite they bring to the plate....You can use just carrots or just turnips...You could also substitute rutabagas for turnips if you like.
3 large carrots (about 3/4 pound), peeled & cut into pieces about 2 long by 1/2 wide
3 medium turnips (about 3/4 pound), peeled & cut roughly the same size as the carrots
2 TB honey
2 TB unsalted butter
3/4 cup water
1/2 tsp coarse kosher salt, plus more to taste
In a large skillet or saute pan that, ideally, fits the carrots and turnips in one layer, put the vegetables, honey, butter and water. Set the pan over medium-high heat. Bring it to a boil, sprinkle with the salt, and toss to coat the vegetables in the cooking liquid. Reduce the heat to medium and simmer, covered for about 10 minutes until the carrots are starting to get tender.
Remove the cover, toss the vegetables again, and cook uncovered for another 12-14 minutes, tossing occasionally, until the liquid has evaporated to a glaze and the carrots and turnips are tender but not mushy. Adjust seasoning to taste.
Variation: If you're doing this carrots only, try adding 1 teaspoon of coarsely ground toasted cumin seeds--or 1/2 teaspoon of ground cumin--in step 2.
More...
Sweet and Sour Pac Choi
We had this for supper last night, the greens are a little tangy and the sauce is sweet. Serves 4.
2 tbsp oil
1 onion, cut in slivers
pac choi, left whole, bigger ones cut in half the long way
2 tbsp maple sugar
2 tbsp vinegar
1 tbsp soy sauce
Combine sugar, vinegar, soy sauce in a small bowl. Set aside. Heat 1 tbsp oil in a wok or large skillet. Stir fry the onions until browning, remove to a bowl. Add remaining tbsp oil, stir fry the pac choi in a couple batches until they have a few browned spots, the green tops wilt and the stems are crisp tender. Add the onions back into the wok with all the greens and stir in the sauce. Cook another 30 seconds. Sprinkle with red pepper flakes if you like.
Warm Mixed Greens
You can make this recipe with the loose braising greens in your bag, or chop the red streaks and/or beet greens. Adapted from Food and Wine. Serves 4.
3 tablespoons unsalted butter
2 tablespoons sunflower or extra-virgin olive oil
2 pounds braising greens
2 tablespoons water
salt and freshly ground pepper to taste
In a large heavy saucepan, melt the butter in the oil. Add the greens and water and season with salt and pepper. Cover and cook over high heat until wilted and tender, 2 to 3 minutes. Drain and serve.
Stir-Fried Greens with Garlic
Feel free to substitute any tender green in this recipe. Serves 4.
1 head pac choi, roughly chopped with bottom end removed
1 bunch kale, mibuna, or radish greens chopped into 2 pieces
3 tablespoons cooking oil, such as sunflower or peanut
4 garlic scapes chopped fine, or 4 cloves garlic minced
1/4 teaspoon salt
1/4 teaspoon dried red pepper flakes, optional
Wash greens and spin dry, or wrap in towel to blot excess moisture. Heat oil in a large heavy bottomed skillet or wok over medium-high heat until hot but not smoking. Add garlic and salt, saute about 1 minute. Add greens and red pepper flakes, if using, and toss all to coat well. Increase the heat slightly and continue to toss the greens while they cook. Cook just until the leaves begin to wilt, but there is still strong green color in the leaves. Remove from heat, adjust seasonings and serve.
Italian Cauliflower
Here's Heather's favorite quick Italian cauliflower dish. This is best when the cauliflower is just tender, not mushy. Put a couple of sausages on the grill and toss a salad. There's dinner. Serves 4.
1 cauliflower, cut into florets
3 TB oil
1 medium onion, diced
3 TB vinegar
1 cup chopped fresh tomatoes
salt & pepper
red pepper flakes
minced Italian flat parsley
Heat oil in a wide deep skillet and saute onion until translucent. Add cauliflower and a couple tablespoons of water. Continue cooking and stirring often. When cauliflower and onion begin to brown a bit, add the vinegar. Cover and cook until vinegar cooks off. Stir in tomatoes, season with salt and pepper, pepper flakes, and parsley. Simmer covered until cauliflower is tender, about 5 to 10 minutes.
