Recipes
Search for Recipes
Recipe Tags
Kohlrabi Slaw
Kohlrabi Slaw
As the weather gets warmer, it's nice to use all these fantastic vegetables in their raw form. This is a very simple, healthy slaw.
2 lbs. kohlrabi, trimmed, sliced thinly
1 lb. cabbage, sliced thinly
1 onion, julienne cut
2 carrots, sliced and then cut into strips (or use of a mandolin)
4 radishes, sliced thinly
1/2 cup olive oil
Juice of 2 lemons
3 sprigs mint, rough chop
Salt and Pepper, to taste
Toss all ingredients in a bowl. Season with salt and pepper. Any other vegetables, apples or pears, can be added to this. Makes a wonderful side dish for any ribs or lamb.
Celeriac Remoulade
Celeriac Remoulade
Here's another from the Cook's Garden recipe. If you look up celeriac you often find a remoulade recipe, but I don't think I have put one in for nearly a year. In honor of the book and the celeriac in the share this week, I thought it might be nice for you all to be reminded of the option. This is like a cole slaw, but with a zesty celeriac twist.
1/2 cup Mayonnaise
1 tbsp Dijon mustard
2 tbsp Parsley, finely minced
2 tbsp Tarragon, finely minced
1 Garlic clove, finely minced
2 Sweet pickles (opt'l.) finely chopped
2 Young celeriac knobs (around 2 to 2.5 cups) coarsely grated
In a medium size bowl, mix together all ingredients but celeriac. Add celeriac; toss until completely coated. Cover and chill until ready to serve.
Mushroom, Barley & Miso Stew
1 cup pearl barley
1.5 cups water
1 cup shiitake or oyster mushrooms, stemmed & sliced
1/2 copra onion, small dice
1 carrot, peeled, roughly chopped
1 tbsp. garlic, minced
1/2 cup sunflower oil
1 tbsp. fresh grated ginger
1.5 quarts vegetable stock
1/4 teaspoon cayenne
8 ounces tofu, cubed (optional)
4 ounces miso (or to taste)
2 cups braising greens, sliced thinly
1 bunch scallions, thinly sliced
Rinse barley and place in pot with the water. Cook until tender but not mushy.
In a large soup pot heat oil and add mushrooms, onions, garlic and ginger. Add vegetable stock. Add cayenne and tofu. Bring to a boil, reduce heat and simmer. Remove 1 cup of the broth and mix with miso, stir into soup. Add braising greens. Bring to a boil. Remove from heat. Add barley and scallions.
***Note: You can use some of the Gilfeather turnips or beets in this soup. Slice thinly and add them when you add the stock and cook until tender.
Arugula with Cherries and Warm Goat Cheese Rounds
Arugula with Cherries and Warm Goat Cheese Rounds
1 tbsp. or olive oil
1 tbsp. fresh tarragon, rough chop
1/2 tbsp. fresh lemon juice
1/4 to 1/2 cup sliced almonds
1 small log goat cheese, cut into 4 rounds
1/2 bag arugula
1/2 pint cherries, pitted and stemmed
Preheat oven to 400°F.
Whisk together oil, lemon juice and tarragon. Season dressing with salt and pepper.
Spread almonds on a small baking sheet. Rub goat cheese rounds with olive oil and season with pepper. Gently place goat cheese on almonds, coating one side and then the other. Place in oven for 5 minutes, remove and let set up.
Grilled Chicken on Sauteed Greens
Grilled Chicken on Sauteed Greens
Heather enjoys grilling as much as possible so that she can avoid too many pans to wash in the kitchen! She also loves sweet and savory combinations, especially with the bitter greens. Enjoy! Serves 4.
CHICKEN
4 boneless chicken breasts
2 tbsp sunflower oil
3 tbsp honey
2 tbsp white wine
1 tbsp cumin
1 clove garlic, minced
salt & pepper to taste
GREENS
2 tbsp oil
1 clove garlic, minced
1 bag braising greens, or other bunch of greens roughly chopped
1 additional bunch of greens (beet is good) or 1/2 head of Napa, cut into shreds
vinegar or juice of 1 lemon
1/2 cup cherry halves
minced scallions
Brush chicken with 1 tbsp oil. Whisk together the honey, wine, cumin, garlic, salt and pepper. Grill the chicken, basting with the honey spice mixture, until cooked through. Lightly sauté the greens with the oil and garlic; season with lemon juice or vinegar. Arrange plates with the cooked greens and a piece of chicken garnish with cherries and scallions.
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.
Apple-Strawberry Crisp
Apple-Strawberry Crisp
This recipe is based on one from the Cooking with Shelburne Farms cookbook by Melissa Pasanen and Rick Gencarelli. I've substituted strawberries for blackberries to match the share contents, but this basic recipe really works well with so many fruits.
1 cup packed light brown sugar
3/4 cup packed dark brown sugar or maple sugar
1 1/4 cup whole-wheat pastry flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into 1/4 cubes
1/2 cup rolled oats (not instant)
3 pounds apples, peeled cored, and thinly sliced
3 cups frozen, unthawed strawberries
1/3 cup loosely packed cup light brown sugar or maple sugar
2 TB all-purpose flour
1 tsp ground cinnamon
Preheat oven to 350F. Using a food processor, pulse the light and dark brown (or maple) sugars, flour, cinnamon, nutmeg and salt together to combine. Add the butter and oatmeal and pulse just until the topping is gravelly with pieces of oatmeal still visible. Set aside.
In a buttered 9x13-inch baking pan or other shallow 3.5 - 4 quart baking dish, toss together the apples, strawberries, sugar, flour and cinnamon. Cover generously with topping, using your hands to squeeze together handfuls and pat them into place. Bake for 45-50 minutes until the topping is dark golden brown and the apples are soft.
Cream Soaked White Bread with Maple Sugar
Cream Soaked White Bread with Maple Sugar
OK, I know this is not exactly healthy fare... I found it on www.saveur.com and I couldn't pass it up. Crunchy Maple sugar, lush pillowy cream, on coarse country white bread ...mmmmm.
3/4 cup heavy cream
4 thick slices of hearty white country bread
4 tbsp. coarsely grated maple sugar
Put cream into a medium bowl, and whisk until slightly thickened. Pour 1/4 cup of the cream over each slice of bread. Sprinkle 1 tbsp. of the maple sugar over the cream. Serve immediately.
Grilled Thai Chicken
Grilled Thai Chicken
This is a meal I have made numerous times that always gets rave reviews and the cilantro in today's share made me think of adding it here. It does require a quartered bird, but it's well worth the effort.
1 Chicken - Quartered, skin removed
Marinade:
1 tsp coriander seeds, toasted and ground
1 TB white peppercorns, toasted and ground
15 cloves garlic
1/4 tsp salt
3/4 cup minced cilantro stems (from about 1 large bunch)
1/4 cup soy
2 TB vegetable oil
After toasting and grinding seeds, add other marinade ingredients to food processor and blend until smooth. Add marinade to chicken parts in a ziplock bag or other sealed container. Marinate for 1-8 hours, turning container periodically to coat chicken.
Grill or bake chicken
Serve w/ sweet and sour sauce (yield 1/2 cup):
1 TB dried red chile flakes
1/2 tsp salt
3/4 c. sugar
1/4 cup plus 2 TB rice vinegar
7 cloves of garlic
Toast chiles until fragrant (1-2 mins). Add salt, sugar, rice vinegar, cook until dissolved. Stir in garlic and remove from heat and cool completely before serving.
Serve with rice and Wilted Asian Greens from the May 6, 2009 newsletter posted on Pete's blog site.
