Recipes
Search for Recipes
Recipe Tags
Tabouli Salad
Tabouli Salad
3.5 cups salted water
2 cup cracked grains
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
1/2 tsp. ground cinnamon
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Salt & pepper, to taste
Bring water to water to boil. Cover and simmer until tender, about 35 minutes, and then drain any remaining water. In the meantime, mix all remaining ingredients in a large bowl. Add grains and season with salt and pepper.
Baked Goat Cheese
Baked Goat Cheese
From David Lebowitz website...This isn't a strict recipe, but a technique. I use sourdough (levain) bread crumbs made from stale bread but you can certainly use what's available where you are, as long as they're from a sturdy loaf. If you buy breadcrumbs that are already toasted, simply mix them with the seasoning ingredients and skip the toasting in the oven.
Leftover breadcrumbs can be stored in the freezer, or strewn over whole-wheat pasta tossed with greens cooked with garlic and red chile flakes.
Cut your goat cheese into disks about 3/4-inch (2cm) thick. Marinate the disks in olive oil, which can be done up to two days in advance. If done in advance, I like to add some herbs, such as fresh rosemary and thyme, as well as some black pepper, and let them rest in the refrigerator.
Preheat the oven to 375F (180C).
Mix together fresh bread crumbs (for four servings, about 1/2 cup, 60g) with a generous pinch of sea salt, and just enough olive oil to moisten the crumbs, about 1 to 2 teaspoons.
Spread the crumbs on a baking sheet and cook the crumbs until golden brown and crispy, 5 to 10 minutes, stirring a few times during baking. Once toasted, let cool and mix in 1/2 teaspoon chopped fresh thyme or 1 teaspoon chopped parsley.
Brush the goat cheese rounds with olive oil. (Unless they've been marinated. In which case, pluck them from the oil and let the excess drip off briefly.) Dredge the goat cheese in the toasted breadcrumb mixture until they're completely coated and bake on a cookie sheet or in a gratin dish, either non-stick or lightly-greased, for 5 to 8 minutes, or until warmed through and soft when you press gently in the center.
Remove from oven and use a spatula to lift the goat cheese rounds from the pan.
Serve with a green salad, and thin slices of toasted levain (sourdough) bread, a favorite crisp bread, or crackers. This also makes a great appetizer.
Turnip Hash
Turnip Hash
6 Tbsp. olive oil
1 onion, small dice
1 lb. turnips, small dice
2 cups hot chicken stock
2 Tbsp, unsalted butter
.5 cup reggiano cheese
.5 cup parsley, rough chop
Salt and pepper, to taste
Warm the chicken stock in a sauce pan over medium-low heat.
Heat the olive oil into a large skillet and turn the heat to medium. Toss in the onion and cook until translucent. Add the turnips and cook for 2 minutes. Ladle in some of the hot chicken stock and cook until absorbed. Continue until all of the stock has been added, about 10 minutes. Season with salt and pepper. Add the butter and grated cheese off the heat. Garnish with parsley.
Citrus Herb Marinade
Citrus Herb Marinade
This is my favorite marinade for beef steaks. It's from the good old Joy of Cooking. You can assemble this in about 3 minutes. I like to marinate steaks for 8 hours or up to 2 days in this marinade. If pan cooking, I use some of the marinade to provide liquid to the pan.
1/4 c mild tasting oil (olive oil or sunflower work well here)
2.5 TB lemon juice
1.5 TB orange juice or red wine
1/3 c parsley (nice if you have it - but I often don't and just skip)
1.5 tsp dried thyme or appropriate herb
1/2 bay leaf crumbled
1 clove garlic, minced
1 tsp salt
1/4 tsp black pepper
Swiss Chard Gratin
Swiss Chard Gratin
This is not a low fat recipe, nor is it a quick one. But it was extremely well reviewed and uses a large quantity of greens which you have in your share this week. So if you are seeking to pack in the greens this week while also treating yourself to some decadence, this recipe is for you. Adapted from an October 2000 recipe in Gourmet. Serves 6.
5 tablespoons unsalted butter
1 cup fresh white bread crumbs
3 oz Gruyère cheese, grated (1 cup) (parm would work too)
1 garlic clove, halved lengthwise, germ removed if green, and garlic finely chopped
1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)
1/8 teaspoon freshly grated nutmeg
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 medium onion, finely chopped
3 lb Swiss chard, Beet Greens, Kohlrabi Greens, Sorrel (and if you are more adventurous - kale or Upland Cress) leaves and stems separated and cut into 1-inch pieces
(if using kale though, don't use stems, just leaves - stems too tough)
Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.
Preheat oven to 400°F.
Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
Increase heat to moderately low heat, stirring, until softened. Add greens stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
Increase heat to moderately high and add greens leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon (be sure to press out as much liquid as possible!). Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.
Potatoes with Oyster Mushrooms
Potatoes with Oyster Mushrooms
This recipe was adapted from a four star recipe in the June 2006 issue of Bon Appetit. If you have shiitake mushrooms, they'll be just fine in this recipe too.
4 tablespoons extra-virgin olive oil, divided
1 pounds small potatoes, unpeeled, halved lengthwise
3 TB garlic scapes, chopped well
1/4 onion, minced
1 garlic clove, pressed
1/2 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
1 tablespoon chopped fresh Italian parsley
Position 1 rack in top third of oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon olive oil. Place potatoes on 1 prepared sheet; drizzle 2 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 3 tablespoons garlic scapes, minced onion and garlic over the potatoes.
Drizzle remaining 2 TB oil over the mushrooms, sprinkle with salt and pepper and add to potato roasting pan. Continue to roast potatoes and mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes or a bit longer as needed.
Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.
Herbed New Potatoes
Herbed New Potatoes
The best way to honor new potatoes is to cook them in a way that highlights their creamy goodness.
2 lbs new potatoes, scrubbed
3 TB butter, melted
2-3 TB fresh herbs (parsley, chives, oregano, dill, tarragon ...)
Add water to a sauce pot and bring to a boil. Put scrubbed potatoes in a basket steamer and cover, steaming for 25 to 35 minutes until potatoes are tender. Transfer to a bowl, drizzle with melted butter, sprinkle with herbs, salt and pepper and toss gently to coat.
Oven Ratatouille
Oven Ratatouille
This recipe looks long. But really, it's just a lot of instruction about properly roasting the various vegetables in this dish. The roasting sweetens and concentrates the flavors of them all. This is a very healthy, very tasty dish. Another from Mollie Katzen's Vegetable Dishes I Can't Live Without.
3 to 4 tablespoons extra virgin olive oil
1 large globe eggplant (about 1 pound), cut into 3/4-inch cubes (peeling unnecessary if the skin is tight and smooth)
2 pounds ripe plum tomatoes (or 1 smallish heirloom or beefsteak)
6 medium-sized garlic cloves, unpeeled
2 large bell peppers (red, yellow, or orange)
2 cups coarsely chopped onion
1 medium zucchini (7 to 8 inches long), cut into 1-inch cubes
1 teaspoons dried basil
1 teaspoon dried marjoram or oregano
1/2 teaspoon each crumbled dried thyme and rosemary
Salt and freshly ground black pepper, to taste
Optional:
Small amounts of fresh herbs (basil, marjoram or oregano, rosemary, thyme, and/or parsley)
Pitted chopped olives
Arrange an oven rack in the topmost position, and another in the middle of the oven. Preheat the oven to 425°F. Line 1 small and 2 large baking trays with foil, and coast the foil generously with the olive oil.
Place the eggplant on one of the large trays, and toss to coat with oil. Then push it to one side, keeping it in a single layer. Arrange the tomatoes on the other half of the tray, rolling them around so they get coated with oil. Wrap the garlic cloves (still in their skins) and a half teaspoon of water tightly in a piece of foil, and place this on the corner of the same tray.
Place the whole bell peppers on the small tray.
Spread the onions and the zucchini pieces on opposite ends of the remaining large tray, and toss to coat with the oil.
Place the eggplant tray on the middle shelf of the oven, and put the small sheet with the peppers on the upper rack. After 10 minutes, use tongs to turn everything over. Repeat this turning process after another 10 minutes or so. Gently squeeze the garlic to see if it is soft. If it is, remove it from the oven; if not, continue roasting.
Place the onion-zucchini tray on the middle shelf next to the one with the eggplant, and continue roasting all for another 10 minutes. Turn the peppers and tomatoes one more time, and toss the eggplant, onions, and zucchini to help them brown evenly. Sprinkle the eggplant, onions, and zucchini evenly with the dried herbs. Once again, squeeze the garlic to see if it is soft. If so, remove it from the oven; if not, continue roasting. Roast a final 10 minutes, or until the vegetables become deep golden brown and very tender.
Transfer the eggplant, onion, and zucchini to a large bowl. Let the peppers, tomatoes, and garlic sit for a few minutes, or until comfortable to handle. Peel the peppers, then chop the tomatoes and peeled peppers roughly into 1-inch pieces and add to the eggplant mixture. Slip the roasted garlic cloves from their skins, mash with a fork, and add to the eggplant mixture.
Toss until well combined. Season to taste with salt and freshly ground black pepper. Serve warm, at room temperature, or chilled to plain or topped with a sprinkling of freshly chopped herbs and/or olives.
HEATHER'S FALL HARVEST PUMPKIN SOUP
HEATHER's FALL HARVEST PUMPKIN SOUP
1 pie pumpkin, about 3 lbs
2 medium or 3 small white turnips
1 or 2 fennel bulbs
1 onion
3 cloves garlic
3 Tbs olive oil
1 qt chicken or vegetable broth
1 qt water, as needed
Fresh or dried herbs to taste: thyme, sage, parsley, fennel greens
Pinch or red pepper flakes
Salt & pepper
Preheat oven to 350; cut pumpkin in half, place in baking pan cut side down, add 2 inches water. Bake until tender, about an hour. Cool to handle, discard seeds, scoop out flesh and chop up a bit if it's in large pieces. Set aside for now.
Now you could make a nice vegetable stock with the pumpkin shell, and the parings from the onions, fennel, and turnip. Cover with water in a large stock pot and simmer 15 minutes. While this cooks, you can chop and sauté the vegetables.
Dice the turnip, fennel bulb, and onion. Mince the garlic.
Heat olive oil in large soup pot, add onion, sauté 5 minutes; add the rest of the vegetables and sauté until fragrant and slightly browning. Add the salt, pepper, and seasonings. Stir around a couple of minutes, and then add in the pumpkin. Set a mesh strainer over the pot and very carefully pour in the vegetable stock. Simmer about 30 minutes, adding more stock or water as needed.
This can be a thick chunky soup or a velvety smooth puree, so add as much broth or more water as needed to make the desired consistency. A splash of cider is also lovely. Puree if you wish.
Garnish with fresh snipped parsley/fennel greens and/or some roasted pumpkin seeds.
Root vegetable gratin
Root vegetable gratin
1 tbsp butter
3 cloves garlic, minced
3 cups heavy cream (1/2 milk 1/2 cream, optional)
Salt & pepepr to taste
1/4 tsp nutmeg
1 lb parsnips
1 lb sweet potatoes
1 lb celeriac (celery root)
8 oz gruyere or other strong, sharp cheese, grated
1 tbsp fresh thyme, or 1 tsp dry
3 tbsp minced fresh parsley, or 1 tbsp dry
Preheat oven to 400 and butter a 3 quart baking dish
Make cream sauce:
In a medium saucepan, melt the butter and saute the garlic for a minute. Add cream, salt, pepper, and nutmeg. Heat just until bubbles form around the edges of the pan, 5 minutes. Remove from heat, stir in the herbs and let stand 10 minutes
Prepare vegetables:
Peel and thinly slice the vegetables.
Assemble gratin:
Arrange a layer of half of the vegetables: parsnips, then sweet potatoes, then celeriac. Sprinkle with half the cheese and pour over half of the cream sauce. Repeat layers with the remaining ingredients, ending with cheese. Cover with foil and bake for 1 hour. Remove foil; lightly press gratin down with a spatula. Return to oven for another 15-30 minutes, until the vegetables are tender and top is golden brown. Let stand 15 minutes before serving.
