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Black Bean and Roasted Tomato Soup
Black Bean and Roasted Tomato Soup
This soup stretches a few tomatoes into an easy and flavorful meal. Adapted from Epicurious.com. Serves 4.
1 lb. tomatoes, seeded and quartered
1 large onion, halved lengthwise, cut into thin wedges
1 medium carrot, peeled, quartered
3 large garlic cloves, chopped
1 tablespoon sunflower oil
2 tsp fresh oregano, chopped, or 1/2 tsp dried
2 cups (or more) vegetable or chicken broth
3 1/4 cups cooked black beans
1/2 cup plain whole milk yogurt
Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.
Garlicky Mushroom Quesadillas with Tomatillo Chile Salsa
Garlicky Mushroom Quesadillas with Tomatillo Chile Salsa
This recipe is adapted from the aforementioned A Year in a Vegetarian Kitchen, by Jack Bishop. Serves 3-4.
Tomatillo-Chile Salsa
1 pint tomatillos, husked and washed
2-3 medium jalapenos
2 TB chopped fresh cilantro leaves
Salt
Quesadillas
4 tsp extra-virgin olive oil
8 oz oyster mushrooms, thickly sliced
salt to taste
3 medium garlic cloves, minced
freshly ground black pepper
6 8-inch flour tortillas
4 ounces goat cheese
Preheat oven to 450F. Roast the whole tomatillos and chiles in a rimmed baking sheet on the middle rack of the oven, turning the veggies once, until lightly browned and tender, about 30 minutes. Cool slightly and transfer the tomatillos to a food processor. Cut off the stems of the chiles and add, (seeds and all, for extra heat), to the food processor. Pulse just until combined and still chunky. Scrape the salsa into a bowl and stir in the cilantro and salt to taste.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until browned lightly, about 7 minutes. Add the garlic and pepper to taste and cook until aromatic, about 1 minute. Set the mushroom mixture aside.
Lay 3 tortillas flat on a work surface. Sprinkle goat cheese on top, leaving a 1/2 border around the edges. Divide the mushroom mixture evenly among the tortillas. Top with the remaining tortillas. Heat a medium skillet over medium heat. Add the first quesadilla and cook, turning once, until the tortillas are golden brown and the cheese has melted, about 2 minutes. Transfer to a large plate and repeat with the remaining quesadillas. Cut each quesadilla into quarters. Spoon some salsa into the middle of each quesadilla. Serve the remaining salsa on the side.
Young Turnip and Apricot Salad with Toasted Nuts
Young Turnip and Apricot Salad with Toasted Nuts
Adapted from Farmer John's Cookbook. Serves 4.
1/2 cup walnut pieces
1 bunch salad turnips, greens washed, spun dry and set aside
1/2 cup finely sliced dried apricots
1/4 cup finely chopped parsley or cilantro
1/4 cup vegetable oil
1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup plain yogurt
1/4 cup minced sweet onion
1 small hot pepper, minced, or to taste
1 clove garlic
1 tsp dry mustard
scant tbsp grated horseradish
1 tsp soy sauce
salt
pepper
mesclun
Toast walnuts in a dry heavy skillet stirring constantly until lightly browned and fragrant. Transfer to a dishtowel to cool. Wash turnips and cut into thin matchsticks. Combine with apricots and walnuts in a large bowl.
Coarsely chop turnip greens. Put the parsley, chopped turnip greens, oils, vinegar and yogurt into a blender; process briefly, until the ingredients are just combined. Add the onion, hot pepper, garlic, mustard, horseradish, and soy sauce; process until thick and creamy. Pour the dressing over the turnip mixture; toss until well combined. Season with salt and pepper to taste.
Line individual plates with a generous amount of salad greens; spoon the turnip salad on top. Serve immediately.
Heather's Fave Grilled Vegetable Sandwiches
Heather's Fave Grilled Vegetable Sandwiches
This is a sandwich stack, meant to be eaten with fork and knife! If you like, make full sandwiches with 2 slices of bread, but expect juice to be running down your wrist! We eat this at least once a week in high summer. Serves 4.
Marinade
1/4 cup oil
2 TB soy sauce
2 TB balsamic vinegar
1 tsp prepared mustard
1 clove minced garlic
salt & fresh ground pepper
Vegetables
1 sweet onion cut in thick rounds
2 squash, cut into 1/2 diagonal slices
1 or 2 eggplant, cut into 1/2 slices
1 pepper, cut into thin strips
1/3 cup mayonnaise
2 TB finely cut basil ribbons
4 slices bread for open face stacks
1 or 2 tomatoes, sliced
1 mozzarella ball, sliced
Whisk together marinade ingredients in a large bowl. Toss cut vegetables in marinade and set aide. Mix basil into mayo to make the sandwich dressing. Heat grill or a grill pan for the vegetables.
Grill vegetables brushing with marinade, until browning and tender. Remove to a plate.
To assemble sandwiches, spread mayo on bread, layer on vegetables, tomato and cheese. Place on medium high heat grill to toast bread slightly and melt the cheese a bit. Serve immediately.
Green Soup
Green Soup
A few years back I had a summer when I ate variations of this soup all of the time. Sometimes I would throw different herbs into the pot. I would also liberally substitute radish or beet greens for mustard, or chard for spinach, etc. Serves 8.
2 lbs. spinach
1 bunch mizuna (about 1/2 lb.)
1 cup loosely packed cilantro
5 cups water
1 tsp salt, plus more to taste
1 large potato, peeled and chopped in large pieces
1 TB, + 1 tsp olive or sunflower oil
2 onions, chopped
1 TB sherry or Madiera, optional
2-3 cloves garlic, finely chopped
4 cups vegetable or chicken broth
1/2 tsp crushed red pepper flakes
1 TB lemon juice
freshly ground black pepper
Wash and roughly chop the greens. Place greens, cilantro, water, salt and potato in a large pot over medium-high heat. Bring to a boil, cover, reduce heat and simmer for about 30 minutes. While greens are simmering, heat 1 tablespoon of the oil in a large heavy-bottomed skillet over medium heat. Add onions and a sprinkling of of salt. Cook, stirring occasionally until onions are golden brown and soft, up to 45 minutes or more. When nicely browned, add liqueur or a bit of water and stir to bring up any remaining bits in the bottom of the pan. Add cooked onions to the pot with greens. Back in the skillet, heat remaining 1 tsp of oil and garlic. Saute for a minute or two until soft. Add to the pot. Add broth and red pepper flakes and simmer for another 10 minutes. Working in batches puree soup in a blender, or use an immersion blender in the pot. Process just until smooth, but do not over blend or the potato can make the soup gummy.
Back in the pot, return soup to a simmer. Add pepper, a dash more salt and lemon juice. Taste and adjust seasonings. Serve garnished with yogurt, feta or goat cheese.
Beef and Pac Choi Wontons
Beef and Pac Choi Wontons
These wontons would also be good with tofu instead of beef. But, be sure to weigh down the tofu wrapped in a (paper) towel for about 30 minutes before chopping it up, to squeeze out any excess moisture. Serves 6-8.
6 TB soy sauce
1/4 cup plus 2 teaspoons minced peeled fresh ginger
1/4 cup rice vinegar
3 TB honey
1/2lb lean ground beef
1 cup finely chopped pac choi
3/4 cup chopped onion
1 large egg
1 1/2 tsp minced garlic
1/2 tsp ground black pepper
1/2 tsp salt
1 12-ounce package wonton wrappers
2 TB oriental sesame oil
Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
Combine beef (or tofu) and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.
Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.
Vegetable Casserole with Tofu Topping
Vegetable Casserole with Tofu Topping
Adapted from a recipe at Epicurious.com. I think that you could substitute small cubes of eggplant for the broccoli in this dish and it would still be delicious. Serves 4-6.
For vegetables
2 tablespoons sunflower or olive oil
2 medium onions, halved lengthwise and thinly sliced lengthwise
3 cloves garlic, minced
1 lb broccoli, cut into 1 flowerets, stem chopped into 1/2 cubes
1 lb kale, stems and center ribs removed and leaves coarsely chopped
1/2 lb carrots, cut into 1/4-inch-thick matchsticks
1/2 cup vegetable broth
2 tablespoons soy sauce
1/4 tsp cayenne pepper
1/2 teaspoon salt
For topping
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
7 oz firm tofu
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup olive oil
2 teaspoons dried basil, crumbled
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon paprika
1 garlic clove, chopped
1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 350°F. Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add broccoli, kale, carrots, broth, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.
Hearty Greens, Squash and Pepper Stew with Beans and Olives
Hearty Greens, Squash and Pepper Stew with Beans and Olives
This one is adapted from an Epicurious.com recipe. Serves 4.
3 TB olive or sunflower oil
2 large onions, chopped
2 garlic cloves, minced
1.5 lb to 2 lb. winter squash, peeled, seeded, cut into 1 1/2-inch cubes
2 bell peppers, seeded, cut into 1 1/2-inch pieces
1 cup vegetable or chicken stock
1 bunch kale or tatsoi, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tsp dried rubbed sage, or 2 tsp chopped fresh
6 cups cooked white beans, such as Jacobs cattle or soldier
2/3 cup Kalamata olives, pitted, halved
Freshly grated sharp, hard cheese, such as Crawford Family Farms Picante
Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash and sauté. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes. Mix greens and sage into stew. Cover and cook until greens wilt, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
Transfer stew to large shallow bowl. Sprinkle generously with cheese.
Lentil and Spinach Soup
Lentil and Spinach Soup
Serve this soup with a dollop of plain yogurt or creme fraiche with a toasted slice of Red Hen whole-wheat bread on the side. Serves 4.
2 tablespoons sunflower or olive oil
1 1/2 cups thinly sliced leeks
1 cup chopped celery
1 cup chopped sweet peppers
3 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano, or 1 TB freshly chopped
1 bay leaf
1/4 teaspoon dried crushed red pepper
9 1/2 cups (or more) water
1 lb dried lentils (about 2 1/2 cups)
1/2 lb. spinach, stems removed, chopped
1/2 cup chopped fresh cilantro
salt and pepper to taste
Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in cumin, oregano, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. Taste and adjust seasonings.
Curried Squash Soup with Green Garnish
Curried Squash Soup with Green Garnish
Meg made this soup the other night for her and Pete. It will work equally well whether you have the pie pumpkin or kuri squash in your share. Mix the left over green garnish with eggs and cheese to make a frittata for a second evening's meal.
1 winter squash, such as pumpkin or kuri, peeled and sliced thin
2 pinches sea salt
1 15 oz can coconut milk
2 pinches yellow curry powder
salt and pepper to taste
For garnish:
1 TB sunflower or olive oil
1 large leek, sliced thin
1 clove garlic, minced
1 bunch mustard greens, washed, dried and chopped fine
salt and pepper to taste
Steam squash, sprinkled with salt, in a large pot over medium heat, until soft. Puree with coconut milk, curry powder, salt and pepper. Taste and adjust seasonings.
While squash is steaming, heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and garlic and saute, stirring frequently, until leeks are translucent, about 5 minutes. Increase heat to medium-high and add mustard greens, salt and pepper. Saute, stirring frequently, until mustard greens turn deep green, about 5 minutes, decreasing heat if necessary. Taste for seasoning. Ladle hot squash soup into bowls and garnish with the sauteed greens.
