Roasted Fennel With Parmesan – Giada De Laurentiis
4 fresh bulbs of fennel
1/2 teaspoon salt
fresh ground black pepper, to taste
1/3 cup freshly shredded parmesan cheese
4 tablespoons olive oilDIRECTIONS
Preheat the oven to 375 degrees F.
Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they’re cooking.
Sprinkle with the salt and pepper, then with the Parmesan.
Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.
March 7, 2017
Watermelon Radish, Orange & Goat Cheese Salad
From Alexandra’s Kitchen
A simple salad inspired by a bounty of watermelon radishes in our CSA, the beautiful citrus at the market, and the classic combination of goat cheese, walnuts and citrus. A mandoline is helpful here. To toast nuts: Preheat oven to 350ºF. Place walnuts on a baking sheet and cook for 10 to 12 minutes or until slightly browner and smelling fragrant. Dump the walnuts into a tea towel. Rub off the skins. Remove walnuts from towel, leaving skins behind. If you wish to get more of the skin off, place walnuts in a strainer and shake it aggressively.
- 1 shallot or half of a small red onion
- 2 to 3 tablespoons white balsamic vinegar
- kosher salt
- 2 to 3 watermelon radishes
- 2 to 3 oranges, clementines, grapefruit, etc. (I used Cara Cara oranges, which are sweet, pretty and delicious)
- a handful of walnuts, toasted and chopped (see notes)
- goat cheese to taste
- chives, minced, optional, but they add some nice color
- olive oil to taste
- Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.
- Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. (Note: I ate one slice unpeeled and thought it tasted fine but went ahead and peeled them anyway because I thought the salad might look prettier if they were peeled, but I don’t think it actually really matters.) Arrange radish slices on a platter. I try to fold some of them so they’re not all squished down in one flat layer, but arrange however you wish. Season all over with salt.
- Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
- Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using.
- Let sit a few minutes (or longer — it benefits from a brief rest) before serving.
November 15, 2016
How to Prepare Watermelon Radish:
Neeps & Tatties: http://www.jamieoliver.com/recipes/vegetables-recipes/neeps-tatties/
kale and radicchio salad with broken caesar dressing: http://www.myrecipes.com/recipe/kale-radicchio-salad
November 8, 2016
Roasted Carrot and Cauliflower Quinoa Kale Bowl with Lemon Tahini Dressing
1 cup cooked quinoa
2 cups chopped kale
3 large tri-color carrots
1/2 medium head cauliflower
1 tablespoon extra-virgin olive oil
1/2 avocado, diced
1/4 parsley, chopped
2 stalks green onion, chopped
Ingredients for Lemon Tahini Dressing
1 tablespoon tahini
1 tablespoon extra-virgin olive oil
2 tablespoons lemon
1. Preheat oven to 425 degrees Fahrenheit. Add quinoa and kale to a large bowl.
2. Slice up carrots and break off cauliflower into small pieces. Spread on an aluminum foil lined baking sheet, and drizzle with olive oil. Bake for 20-25 minutes until carrots are soft and cauliflower is golden.
3. While vegetables are cooking, combine tahini, olive oil, and lemon together until smooth. If dressing is too think, add more lemon.
4. When vegetables are ready, add to the bowl along with avocado, parsley, and green onion. Toss with lemon tahini dressing and serve immediately.
Granny Smith, Radish, Radicchio Salad with Orange-Walnut Vinaigrette
Easy Garlic Kale
October 13, 2016
Squash and Fennel Lasagna https://www.rivercottage.net/recipes/squash-and-fennel-lasagne
Great Green Salad: http://allrecipes.com/recipe/85138/great-green-salad/?
October 6, 2016
Butternut Squash Vegan Man ’n Cashew Cheese http://www.veggieinspiredjourney.com/butternut-mac/
Sauteed Beet Greens with Garlic and Olive Oil
September 27, 2016
Roasted Rosemary Onion Potatoes
1 small onion, finely chopped (1/4 cup)
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried rosemary leaves
1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 Heat oven to 450ºF. Grease jelly roll pan, 15 1/2×10 1/2×1 inch. Cut potatoes into 1-inch chunks.
2 Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
3 Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
Napa cabbage kimchi
Winter Squash Bisque
September 20, 2016
Burst Tomato Galette with Corn and Zucchini
Serves 4 to 6 as a main or 8 as an appetizer or side dish
For the pastry:
1 1/4 cups (160 grams) all-purpose flour
1/4 teaspoon table salt
8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chill again
1/4 cup (60 grams) plain yogurt or sour cream
2 teaspoons (10 ml) fresh lemon juice
1/4 cup (60 ml) ice water
For the filling:
1 tablespoon (15 ml) olive oil
1/4 teaspoon coarse Kosher or sea salt
3 cups (about 450 grams) cherry or grape tomatoes
1 ear corn, cut from the cob (about 1 cup)
1 small (8 ounces or 225 grams) zucchini or summer squash, diced
1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced
1/2 cup (2 ounces or 55 grams) grated parmesan
1 egg yolk beaten with 1 teaspoon water
Make dough: Whisk stir the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.
Make filling: Get down the saute pan with the lid. If you don’t have one, any large lid will do. Add olive oil, tomatoes, salt and a pinch of red pepper flakes (if that’s your thing) to your saute pan then cover and heat over high heat. Roll the tomatoes around from time to time so that they’ll cook evenly. In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. When most have, remove lid, turn heat down to medium and add zucchini chunks. Saute for two minutes, until they soften. Add corn and cook one minute. Add scallions, just stirring them in, then turn off heat. Adjust seasonings if needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it cooled to at least lukewarm before assembling the galette.
Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round and it really doesn’t need to be perfectly shaped. Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Sprinkle tomato-zucchini-corn mixture with half of parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddle in plate, try to leave it there as you spoon. Sprinkle with almost all of remaining parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Sprinkle glaze with last pinches of parmesan.
Bake the galette: For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
September 13, 2016
How to Cut an Acorn Squash
Zucchini-Potato or Beet-Potato Latkes, with Lemon & Garlic White Bean Spread:
Latkes Two Ways: Beet-Potato or Zucchini-Potato Pancakes
Inspired by Veganomicon
Note: I packed the shredded vegetables down into the measuring cups.
1 1/2 cups shredded zucchini (see note) OR shredded, peeled beets
1 1/2 cups shredded new potatoes
1/2 cup shredded carrots
1/2 small, diced sweet onion (e.g. Spring or Vidalia onion)
1/2 cup all-purpose flour
4 tbsp cornstarch
1/2 tsp salt
black pepper, freshly ground
0-4 tbsp water
Cooking spray or canola oil
Lemon & Garlic White Bean Spread, recipe below
1. If making the zucchini version, shred the zucchini first, and place it in a strainer set over a bowl. Add a pinch of salt, and toss the zucchini shreds to combine. Set aside for 15 minutes. Then, squeeze handfuls of zucchini shreds in your hands, over the strainer, to remove any excess water, and blot with a towel.
2. Mix together potatoes, carrots, zucchini or beets, and onions in a large bowl.
3. Stir in the flour, cornstarch, salt, and pepper, until well combined.
4. If there are still visible spots of dry flour in your vegetable mixture, add water by the tablespoon until the flour is all moistened. (If using juicy zucchini, it may not be necessary to add any water. For beet pancakes, I used about 2-3 tbsps water.)
5. Heat a large, heavy frying pan over medium heat. Spray the bottom of the pan with cooking oil, or add 1 tbsp of canola oil.
6. Take a small handful of the vegetable mixture into your hand. Clump it into a ball, and then press it between your palms into a thick patty. Don’t worry if your latkes seem fragile at this point, they cook up into a sturdy treat as they fry.
7. Put the latke on the frying pan, and then press it thinner using the back of a metal spatula. Cook latkes in batches to avoid crowding the pan. Allow to fry for a 4-6 minutes on each side, until golden. Press them with a spatula again after flipping. Serve piping hot, topped with Lemon & Garlic White Bean Spread.
NOTE: Small, tender summer squashes tend to have less water in them, and are particularly well suited to this recipe. If you have a large, watery squash, be certain to follow the instructions in step #1 carefully to remove excess liquid. This ensures your final latke retains its crisp texture!
Lemon & Garlic White Bean Spread
1-2 tbsp olive oil
2 cloves garlic, chopped
1 15 oz. can great northern beans, drained and rinsed
2 tbsps lemon juice
1 tbsp ketchup
3 tbsp water
1/4 tsp salt (or to taste)
black pepper, freshly ground
1. In a small frying pan, heat the olive oil over medium-low heat. Add garlic and fry for 2 minutes, until it starts to turn very lightly golden.
2. In a food processor, combine beans, lemon juice, ketchup, water, salt and pepper. Spoon the oil and garlic into the processor. Whir until smooth.
NOTE: You will have to trust me on the addition of ketchup. It adds a lovely sweetness to balance the lemon flavor, and it doesn’t overpower the spread one bit.
September 6, 2016
David Lebovitz, davidlebovitz.com
2 tbsp olive oil
1 clove garlic, peeled and thinly sliced
8-10 branches of fresh thyme
a few spring of fresh rosemary
salt and freshly cracked pepper
1 lb (450g) tomatoes, (8 small or 4 medium)
Heat the oven to 325ºF. Pour olive oil into a shallow baking dish or pan and add garlic, thyme, rosemary, and salt and pepper.
Cut tomatoes in half horizontally, remove the stems, if you wish. Toss tomatoes with oil and seasonings, lay cut side down in dish.
Bake two hours, or until tomatoes are completely softened, wilted and start to wrinkle. Depending on the tomatoes, they may take longer to cook.
Storage: The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.
Beets With Pine Nuts, Swiss Chard and Beet Greens
Moira Hodgson, cooking.nytimes.com | Serves 8-10
5 lb beets, with their greens if possible
½ cup pine nuts
2 lb Swiss chard
3 tbsp peanut or vegetable oil
½ to ? cup extra-virgin olive oil
1 clove garlic, crushed
1 tsp Dijon mustard
2 to 3 bsp balsamic vinegar
Coarse salt and freshly ground pepper, to taste
Heat the oven to 375ºF. Trim stalks from beets and place, in their skins, in a baking pan lined with aluminum foil. Bake for about 1-1/2 hours, or until tender when pierced with a sharp knife. Cool, slip off the skins, and cut the beets into 1-1/2 inch cubes.
In a small baking pan, place pine nuts and roast until golden (about 10 minutes).
Remove stalks from Swiss chard and beet greens. Saute Swiss chard leaves and beet greens in oil until wilted, which will have to be done in two batches. Place in a serving dish and keep warm if serving right away.
Combine olive oil with garlic, mustard and vinegar. Press own on garlic with the tines of a fork to extract juices. Remove garlic and season dressing with salt and pepper to taste. Pour dressing over beets, toss, and correct seasoning. Place beets on top of greens and sprinkle with pine nuts. Serve warm or at room temperature; do not refrigerate.
August 30, 2016
Paximadia Horiatiki or Greek Salad with Rusks, Feta and Capers
Aglaia Kremezi, Mediterranean Hot and Spicy, aglaiakremezi.com | Serves 6 – 8
Photograph Aglaia’s Table
4 cups paximadia (barley rusks) in bite-size pieces (or stale, toasted, good quality multi-grain bread)
2 lb summer ripe and firm tomatoes that have not been refrigerated (big or small, any color or a combination of different heirloom tomatoes)
1 large white onion, thinly sliced
3-4 tbsp capers, drained
1 cup purslane leaves (optional)
1/2 cup coarsely chopped tender arugula, flat-leaf parsley, or a combination of parsley and fresh oregano or thyme
2 1/2 cups diced feta cheese
1 tbsp dry Greek oregano
1/2 cup fruity good olive oil, or more
1-2 pickled chilies, minced (optional)
Zest of 1 non-treated lemon (optional)
Freshly ground pepper, to taste
Salt, to taste
Spread the bread at the bottom of a salad bowl. Slice tomatoes into roughly 1 1/2–inch pieces and scatter them over the paximadia, letting the juices penetrate the bread. Arrange the onion rings and purslane (if using) over the tomatoes, sprinkle the capers and other herbs, over the onions. Top with the feta and sprinkle with the oregano.
In a bowl, whisk together olive oil with chilies and lemon zest (if using), along with a few cracks of black pepper and some salt — keeping in mind that capers and feta are quite salty so you may not need extra.
Cover bowl with a kitchen towel and let stand for one hour in a cool place. If you won’t serve it within the hour and the weather is hot, let the salad rest in the refrigerator. Toss thoroughly just before serving.
(EDITOR’S NOTE: The article mentions vegetables not listed in the recipe, such as cucumbers and romaine, herbs, scallions – use what you have and what looks good from your CSA box or the local market. We’ve had fantastic Greek peasant-style saladsalso containing Bell Peppers, Zucchinis, etc.)
Roasted Tomato, Zucchini, Peppers
Roasted Zucchini, Tomatoes, Peppers
3 medium zucchini, sliced into ½ inch circles, or half circles
4-5 tomatoes, seeded and chopped into 1 inch pieces
1 large bell pepper, cut into ½ inch strips
1 large onion, sliced into half circles
6 garlic cloves, sliced or minced
¼ cup olive oil
dry herbs, optional
juice of ½ a lemon, optional
1 tbsp fresh parsley and/or basil, minced
Line 2 rimmed baking sheets with aluminum foil. Heat the oven to 450F.
Toss all the vegetables with the olive oil. Season with salt and pepper. Spread the vegetables on the two baking sheets. You can also fit all the vegetables onto one rimmed baking sheet, but the vegetables will be softer and you will need to roast them longer.
Bake in the preheated oven for 18-25 minutes, until the vegetables are softened and as charred in some places as you like. Add the lemon juice and fresh herbs. Serve hot or cold
August 23, 2016
Curried Zucchini and Swiss Chard: Curried Zucchini and Swiss Chard
Diane’s Dad’s Summer Sandwich: Diane’s Dad’s Sandwich
August 16, 2016
Tomato-Zucchini Bake http://www.health.com/health/recipe/0,,10000001906403,00.html
Cabbage and Pepper Chakchoukah http://cooking.nytimes.com/recipes/1016004-cabbage-and-pepper-chakchoukah
New Potatoes in Lemon
Bert Greene, Greene on Greens | Serves 4
1 ¼ lbs new potatoes
6 tablespoons butter (3/4 stick)
1 teaspoon lemon zest
1 ½ teaspoons lemon juice
1 tablespoon minced chives
Salt and Pepper, to taste
Boil the potatoes until tender, 10-12 minutes. Drain. Allow to cool slightly, then remove the skins with your fingers of a s harp knife. Melt the butter in a large heavy skillet over medium-low heat. Stir in the lemon peel, lemon juice, and chives. Add potatoes; roll until well coated with mixture. Sprinkle with salt and pepper to taste.
August 9, 2016