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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.
Lamb Shanks Braised with Swiss Chard
Lamb Shanks Braised with Swiss Chard
Adapted from The Sultan's Kitchen; A Turkish Cookbook. I made this for my family on Sunday, the lamb was meltingly delicious and the chard soaked up all of tomato and lamb flavors. Serve this with some cooked pearled barley that has been seasoned with salt and pepper and tossed with fresh cilantro, parsley or chives. Serves 4.
4 lamb shanks, total weight about 4 pounds
1/2 cup whole-wheat flour
2 tsp salt
1 tsp freshly ground black pepper
1/4 cup sunflower or olive oil
3 TB unsalted butter
6 garlic cloves, minced
1 bunch scallions, trimmed and chopped, including some green parts
4 tsp tomato paste
3 medium frozen tomatoes, peeled and coarsely chopped
1 tsp dried crumbled thyme
1 quart water, chicken stock or lamb stock
3 parsnips, diced
1 pound swiss chard, coarsely chopped
1/4 cup chopped fresh cilantro or parsley
Mix the flour with the salt and pepper. Dust the shanks with the flour mixture, shaking off any excess. In a large, deep, heavy-bottomed pot, heat the oil over high heat, and sear the lamb shanks for about 5 minutes, until they're lightly browned on all sides. Pour off any excess oil. Melt the butter in the same pan and cook the garlic and scallions for 1 minutes, stirring them with a wooden spoon, until they're softened but not brown. Add the tomato paste, tomatoes and thyme.
Pour the water, or stock, over the lamb shanks and bring to a boil. Reduce to a simmer, cover and continue to simmer for about 1 1/2 hours, or until the lamb is tender. Skim the surface to remove any scum and excess fat from time to time. Thirty minutes before the end of cooking, add the parsnips. 15 minutes later, add the chopped chard.
After 15 minutes, remove the chard and parsnips with a slotted spoon and arrnge them in the center of a warmed platter. Place the lamb shanks over the vegetables. Bring the cooking liquid to a rapid boil, and reduce until slightly thickened, about 10 minutes. Stir cilantro or parsley into gravy and sprinkle over platter. Serve immediately with cooked barley on the side.
Chapatis
Chapatis
Similar to a whole wheat tortilla, these are a classic Indian flat bread. The trick for tender breads is to mix the dough early and let it rest several hours. Get a friend or family member to help roll and cook them on the griddle.
2 1/4 cups sifted whole-wheat flour
1 tbsp oil
1/2 tsp salt
2/3 cup warm water
Stir all ingredients together to make a kneadable dough. Knead 8 minutes. Again, a food processor (for 1 minute) or mixer makes this easier. The dough should form a smooth ball of dough. Set aside covered in a bowl for 3 hours.
Divide dough into 12 balls. Roll each into a thin 6 circle. A tapered wooden rolling pin works well for this.
Heat a griddle over medium heat and as the chapatis are rolled out, cook them a minute on each side, until lightly flecked with brown spots.
Yogurt Variation:
Substitute 1/3 cup of yogurt for 1/3 cup of the water. Proceed as above.
100% Whole-Wheat Bread
100% Whole-Wheat Bread
Here's how Heather makes her typical every-day loaf of bread. She often makes 1 loaf into a free form oval on a baking sheet, and uses the other 1/2 of the dough for rolls or cinnamon raisin bread. Making a sponge at the beginning helps develop the gluten. Using a stand mixer or food processor makes it quick.
2 cups warm water
1/4 cups maple syrup or honey
1 tbsp yeast
5 to 6 cups whole-wheat flour
2 tbsp oil
1 tbsp salt
Mix together 3 cups of flour, water, syrup and yeast. Beat well and set aside to bubble away for at least an hour. Mix in the oil, salt and enough of the remaining flour to make a kneadable dough. Knead 10 minutes by hand or mixer, or 45 seconds in a food processor.
Place in a bowl and cover with a damp towel or plastic bag. Allow to rise until double in volume, about an hour.
Grease 2 loaf pans or dust a large baking sheet with cornmeal.
Turn out dough onto a floured counter and knead briefly. Divide into two equal pieces. Flatten each into an oval and roll up into a log the length of your loaf pan or place on a cornmeal dusted baking sheet. Cover and set aside to rise about 45 minutes.
Preheat oven to 375F. Bake proofed loaves about 35 minutes.
Easy No-Knead Whole Wheat Bread
Easy No-Knead Whole Wheat Bread
'Think making homemade bread is too time consuming? Think again with this recipe from King Arthur Flour! A food processor or stand mixer with a sturdy paddle will make it even simpler.
2 cups warm water
1/4 cups maple syrup or honey
1 tbsp or packet dry yeast
4 cups whole-wheat flour
2 tsp salt
Dissolve the yeast and syrup or honey in the water in a large mixing bowl or food processor. When it's foamy, stir in the flour and salt. Beat vigorously for 5 minutes. Divide batter into 2 well-greased bread pans. Let dough rise 45 minutes to an hour.
Put the dough in a cold oven and turn on to 400F and bake 15 minutes. Reduce heat to 350 and bake another 20 to 25 minutes. Remove from pans to cool on a rack.
Stir-Fried Greens with Garlic
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.
Dilled Potatoes Vinaigrette
Dilled Potatoes Vinaigrette
Adapted from Epicurious.com. Serves 4.
1 pound russet potatoes, peeled
1/2 teaspoon Dijon-style mustard
1 1/2 tablespoons apple cider or white-wine vinegar
2 1/2 teaspoons dry vermouth or dry white wine
3 tablespoons sunflower or olive oil
1/4 cup minced fresh dill
2 scallions, chopped
lettuce for serving
Place whole potatoes in a steamer set over boiling water. Steam them, covered, for 15-20 minutes, or until they are just tender. When cool enough to handle, slice crosswise into 1/3 thick rounds. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, dill, scallions and pepper to taste until they are coated well.
Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature a top mesclun or lettuce leaves torn into pieces. The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.
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.
