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Greens with Wild Ginger-Maple Vinaigrette
Greens with Wild Ginger-Maple Vinaigrette
Here's another salad idea. It just seems a shame to do anything else with these gorgeous super tender greens! I found this recipe in The New American Cooking by Joan Nathan. It has a connection to NECI as well; the recipe is one she got from a wild foods dinner they prepared.
1 cup dressing
3 TBSP Peeled, minced wild ginger, or 2 TBSP store bought
pinch of salt
2 cloves garlic
1 shallot, chopped
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp sherry
1 tbsp rice wine vinegar
1 1/2 tsp dijon mustard
fresh ground pepper
1/4 c maple syrup
1/4 c oil
2 tbsp toasted sesame oil
Mince ginger, salt, garlic and shallots in a food processor. Whiz in the rest of the ingredients, except the oils. Set aside for about an hour, then slowly whisk in the oils until emulsified. Check seasoning to your taste.
6 C mixed salad greens
a few thinly sliced mushrooms
thinly sliced half-moons of salad turnip
1 pound roasted beets, carrots, etc
Toss greens with a bit of dressing; use it sparingly so you don't overpower the delicate greens. Top with mushrooms, turnip and beets and a grinding of fresh black pepper
Now for dessert...
Strawberry Clafouti
This French custard tart has an unusual name, but it's a lovely and simple treat. Serve warm or at room temperature with a bit of whipped cream.
Butter a 10 inch baking dish, like a pie plate. Preheat oven to 375
Battter:
3/4 c flour
2/3 c maple sugar
3 eggs
1 1/4 c milk
Fresh Spring Salad with Buttermilk Dressing
Fresh Spring Salad with Buttermilk Dressing
The shredded carrot and beet add lovely color to this salad otherwise composed of all new spring growth. I'm guessing that you may have a carrot or two left from earlier weeks.....Serves 4.
5 cups mesclun
1 medium carrot, shredded
1 medium beet, preferably chioggia, shredded
4-6 salad turnips, sliced
1/2 European cucumber, sliced thin
salt and pepper to taste
Chilled Buttermilk Cucumber Soup
Chilled Buttermilk Cucumber Soup
adapted from Gourmet Cookbook. You need pickled beets to make this, or it's just as good without. Serves 4.
2 c well shaken buttermilk
1/2 c sour cream
1 c milk (or more buttermilk)
1/2 tsp salt
grind of fresh black pepper
1 c chopped pickled beets
1/4 c pickled beet liquid
1 c chopped cucumber
1/2 c chopped sweet salad turnips
2 tbsp chopped fresh dill
2 tbsp fresh minced chives
1 clove garlic, minced, optional(nice if you omit the beets)
Whisk together buttermilk, sour cream ,milk, and salt. Stir in remaining ingredients. Refrigerate, covered at least 15 minutes, up to 8 hours. Stir to combine again before serving.
Miso Roasted Root Vegetables
Miso Roasted Root Vegetables
Mark Bittman's book, How to Cook Everything Vegetarian, has a lot of good information about miso, as well as suggested recipes. Although he extols the health benefits of uncooked miso, his book also includes a few recipes where the miso gets some heat. The recipe for the Miso glaze below is adapted from one of them. You can also use the glaze when grilling vegetables or tofu. The roasted vegetables would make a great side dish for the tofu recipe below. Leftovers can be brought to room temperature and tossed with mesclun and Asian dressing and garnished with chopped dulse for a light salad supper.
1/2 cup miso
1/4 cup honey
1 clove minced garlic
1 hot pepper minced, or 1/4 tsp cayenne pepper (optional)
2 TB sunflower oil
4 lbs mixed root vegetables, such as turnips, rutabagas and beets
salt to taste
Preheat oven to 375F.
Whisk together glaze ingredients, miso through sunflower oil. Heat slightly if your honey has crystallized and the mixture is too thick. Peel, slice and chop vegetables into 1/2 pieces. Toss veggies with glaze on a cookie sheet. Sprinkle with salt. Roast in the oven for 45 to 60 minutes, tossing every 15 minutes, until vegetables are caramelized on the outside and soft on the inside. Serve hot or at room temperature.
Raw Beet and Apple Tabbouleh
Raw Beet and Apple Tabbouleh
Adapted from epicurious.com. Serves 4 as an appetizer.
2 cups cooked barley or mixed cracked grains
2 small red beets
1 apple
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil or sunflower oil
1 1/2 tablespoons fresh lemon juice
Peel beets. Using a mandoline or very sharp knife separately cut beets and apple into 1/8-inch-thick slices. Separately cut beet and apple slices into 1-inch-long julienne strips. In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth.
Toss beets, apple, and about 1/4 cup dressing with barley or grains to combine. Serve tabbouleh with remaining dressing on the side.
Pretty Pickled Eggs
Pretty Pickled Eggs
Here's a fun pickled eggs and vegetables recipe from the Sundays at Moosewood cookbook. Yields one quart jar, doubles easily.
1 beet, trimmed and cut in half
1 parsnip or carrot, peeled and sliced diagonally
1/3 cup vinegar
2 tbsp maple sugar
1 tsp fresh dill
4 hard boiled eggs, peeled
Cook beet halves in a small sauce pan or pressure cooker until tender. Remove and set aside to cool. In the same cooking water, simmer parsnip or carrot slices until tender. Combine vinegar, sugar, dill with cooking water and bring to a boil. Add the vegetables and simmer for 2 minutes.
Layer the eggs and vegetables in a quart mason jar. Pour over the brine to cover. Add more boiling water, if needed to cover. Seal the jar tightly and place in refrigerator for 12 to 24 hours before serving.
These will keep for a week in the fridge. The eggs will be bright pink on the outside and white and yellow on the inside! Serve eggs cut into wedges and arranged with the vegetables on a bed of Pete's Greens.
Quick Pickled Beets
Quick Pickled Beets
These pickled beets are ready in a snap after you have cooked the beets. Heather prefers to pressure cook hers, but roasted will also be delicious. This is one of the first things Heather learned to make as a little girl! Now she often cooks a lot of beets at once, and then pickles some. They'll keep in the fridge for a week.
2# beets, cooked, peeled, and cut into wedges
1/4 c minced scallions
1 Tbsp honey
2 Tbsp oil
3 Tbsp vinegar
1/2 tsp salt
fresh black pepper
Whisk together the dressing ingredients in a small sauce pan and heat gently. Toss with the warm beets and the scallions. Chill before serving. Even better the next day.
Roasted Spring Vegetable Salad with Cranberry Apple Cider Vinaigrette
Roasted Spring Vegetable Salad with Cranberry Apple Cider Vinaigrette
If you have any of those Vermont Cranberry Company dried cranberries left that you received earlier in the share, they would make a wonderful garnish for this spring salad. The vinaigrette recipe is inspired by a Cider Vinaigrette in Cooking with Shelburne Farms. Serves 4.
1 lb red beets, scrubbed and cut in 1 dice
1 bunch pac choi, quartered length-wise
sunflower oil
salt and pepper to taste
6 cups mesclun or washed and torn head lettuce
cooked barley or wheat berries
1/2 cup cranberry apple cider
2 TB cider vinegar
1 tsp maple syrup
2 TB minced chives
1/2 tsp sea salt, or to taste
freshly ground pepper to taste
1/4 cup sunflower oil
Preheat oven to 400F. Toss beets with oil, salt and pepper and wrap in aluminum foil. Place foil package on cookie sheet and bake for 40-50 minutes, or until beets are tender when poked with a paring knife. Remove beets from oven and cool slightly. Using a paring knife, remove the beet skins.
While beets are roasting, brush choi with oil and sprinkle with salt. Roast on a hot, oiled, indoor our outdoor grill until grill marks appear and choi begins to get tender.
In a blender or mini food processor, blend together the cider, cider vinegar, maple syrup, chives, salt and pepper. Gradually add the oil and blend to emulsify. Adjust seasoning to taste.
Arrange lettuce or mesclun on a platter. Arrange roasted beets and choi on top and sprinkle with cooked grains, and dried cranberries if you have them. Dress the salad, season with salt and pepper and serve.
Cabbage and Beet Slaw
Cabbage and Beet Slaw
This makes a beautiful presentation, something that can't be said for every slaw out there. Adapted from Epicurious.com. Serves 4.
4-6 small beets, trimmed
4 cups thinly sliced Napa cabbage
2 scallions, thinly sliced on the diagonal
3 shredded salad turnips, optional
2 TB + 1 tsp cider vinegar
3 tsp Dijon mustard
3 tsp grated orange peel
1 tsp honey
6 TB sunflower oil
Chopped fresh parsley
Preheat oven to 375°F. Wrap beets in foil. Bake until tender when pierced with knife, about 1 hour. Cool. Peel if necessary. Cut into 2 x 1/4 x 1/4-inch strips. Place in medium bowl.
Toss together cabbage, scallions and turnips (if using), in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
Arrange cabbage around edge of platter. Mound beets in center. Garnish with parsley and serve.
Colorful Tuna Salad Sandwiches
Colorful Tuna Salad Sandwiches
Inspired by a recipe by Isabella's Eatery in the Dishing Up Vermont Cookbook. Serves 2.
1 (12oz) can white tuna in water, drained and well flaked
Juice of 1/2 lemon, strained
1/4 cup minced sweet onion
6 TB plain yogurt
6 TB sour cream
1/2 cup chopped roasted beets, preferably gold, chioggia and/or white.
1 sweet pepper, diced
1 apple, cored, peeled and chopped
4 tsp cider vinegar
salt and freshly ground black pepper to taste
Arugula
4 slices pain au levain, (If cutting large slices from center of loaf, cut 2 slices in half to make 4)
Combine the tuna and lemon juice in a large bowl. Stir in the onion, yogurt and sour cream. Season with salt and pepper. In another bowl, combine the roasted beets, sweet pepper, apple and vinegar, and toss gently to combine. Add vegetable mixture to tuna and mix until well combined. Season to taste with salt and pepper. Cover 2 slices of bread with arugula leaves. Divide tuna mixture between both slices and cover with 2 remaining slices of bread.
