Sautéed Snow Peas with Arugula, Chevre and Raw Honey

-Sauté ½# snow peas and 4 cloves minced garlic in some olive oil or butter until just tender.

-Remove the peas from the heat and drizzle with raw honey.

-Chop, wash and spin dry 2 bunches arugula.

-Toast ¼ cup walnuts in a cast iron pan until lightly brown, taking care not to burn them.

-Mound the arugula on a plate and top with the peas.

-Crumble some chevre goat cheese on top of the peas and add the toasted walnuts.

-Sprinkle with salt and some freshly ground pepper.

Puree of Carrots with Crème Fraiche and Honey

-Bring a medium size pot of salted water to boil.

-Trim, peel and thinly slice 1.5 pounds of carrots.

-Add the carrots to boiling water and cook until extremely tender-about 10 minutes.

-Drain well and transfer to a food processor with the following:

2 TBS clover honey

1/4 cup crème fraiche

2 TBS unsalted butter

-Puree until smooth.

-Season withsea salt and freshly ground black pepper, serve warm.

Orange Ginger Snow Peas

-Bring a large pot of salted water to a boil.

-Take the strings off of 1 pound of snow peas, leaving them whole.

-Add the peas and cook until crisp tender, about 2 minutes.

-Drain and transfer to a large bowl.

-In a small bowl, whisk together the following:

1 tsp rice vinegar

2 TBS olive oil

2 tsp grated orange zest

1 TBS finely grated ginger

sea salt and freshly ground black pepper to taste

-Pour the dressing over the peas and toss to combine.

-Serve at room temperature.

Mixed Greens with Cilantro

-Stem 2-3 bunches of greens (any combination of chard, kale, beet greens or amara will do).  

-Set the greens in a steamer, with the tougher ones on the bottom and the most tender on top.  

-Steam for about 7-10 minutes until well done, then drain and chop.  

-Finely chop the following:

4 large cloves of garlic

1 bunch of cilantro

-Warm the following in a wide skillet for a few minutes:

3 TBS olive oil

2 tsp paprika

2 tsp ground cumin

-Stir in the garlic, the greens and the cilantro and cook until any moisture has evaporated and the cilantro is wilted.

-Taste for salt and then garnish with the following:

Oil-cured black olives

Lemon wedges

Green Beans with Feta, Chili and Tarator Sauce From Plenty by Diana Henry

-To make the Tarator, soak 1 oz crusty white bread in 4 TBS milk for 30 minutes.

-Zest 1 lemon, then squeeze the juice and set aside.

-Puree the bread/milk in a food processor along with the following:

2 ounces blanched almonds or hazelnuts

1 fat garlic clove

3 ounces olive oil

2-3 TBS of the lemon juice.

-Add water if you want it thinner.

-Season to taste sea salt and pepper.

-Top and tail 1 pound of green beans.

-Steam and until just tender, about 6-7 minutes.

-Chop up ¼ bunch cilantro, parsley or some basil.

-Place the beans in a shallow bowl and top with the following:

6 ounces feta

A few red pepper flakes

3 TBS olive oil

A few squeezes of lemon juice

Sea salt and freshly ground black pepper

Half the chopped herbs

-Drizzle with the tarator sauce and scatter with the lemon zest, the rest of the chopped herbs and some more red pepper flakes.

Goat Cheese with Olives, Lemon and Thyme

-In a small saucepan, heat ½ cup assorted olives, 3 fresh thyme sprigs, 3 TBS extra-virgin olive oil, ½ tsp grated lemon zest and ¼ tsp black pepper over low heat until fragrant (do not simmer).
-Cool to room temperature.
-Cut 1 log of chevre style goat cheese into ½ inch rounds.  
-Spoon the olive mixture over the cheese and serve.

Glazed Garlicky Green Beans

This recipes works well for both Roma and green beans.

-Wash, trim and cut 3/4 pound of beans into 3-inch lengths.

-To make the stir-fry sauce add the following together in a small bowl:

¼ cup soy sauce

3 TBS sake

1½ TBS sugar

½ cup water

-Stir to dissolve sugar.

-Set aside.

-Heat 1½ TBS ghee or extra virgin olive oil in a wok until very hot.

-Add 4 cloves of finely chopped garlic and stir-fry over high for about 15 seconds.

-Add beans and stir-fry over high heat for about 1 minute.

-Add sauce mixture and heat until boiling.

-Cover, reduce heat to medium and cook for 5 minutes.

-Uncover, increase heat to high and cook stirring occasionally until sauce is reduced to a glaze and beans are just tender.

-Serve hot or at room temperature or even cold the next day.

Garlic Mashed Potatoes

-Chop 1.5 pounds of unpeeled potatoes into 1-inch chunks.

-Crush 2-3 cloves of garlic with the back of a chef’s knife.

-Take the skins off.

-Add the potatoes and garlic to a medium sized saucepan and cover with water.

-Bring to a boil, then lower the heat and simmer until very tender, about 20 minutes.

-Drain, and then return the potatoes to the pan.

-Mash well.

Heat together the following in a small sauce pan over medium heat:

1 cup whole milk

4-6 TBS good butter

1/2 tsp sea salt

Some freshly ground black pepper

-Add the hot liquid then stir well to incorporate everything.

-Taste for salt and serve warm.

Garlic Braised Bok Choy

-Separate the leaves from 1 bunch of bok choy.

-Cut the stems into thin strips and roughly chop the leaves, keeping them separate.

-Heat 2 TBS roasted peanut oil in a large skillet.

-Add the bok choy stalks and stir-fry over medium high heat for 2 minutes.

-Add 6 cloves of finely chopped fresh garlic and stir-fry 2 minutes longer.

-Add the bok choy greens, 1-cup chicken or vegetable stock and salt to taste.

-Cover, reduce the heat and cook for 10 minutes.

-Remove the cover and raise the heat again, simmering briskly until the excess liquid has evaporated, about 3-4 minutes.

Buttered Snow Peas and Carrots

-Cut 6 carrots into 1/8 inch slices. 

-Take the strings off of ½ pound snow peas and cut crosswise into ½ inch pieces. 

-Boil a medium sized saucepan of water. 

-When boiling, add the carrots and cook for 3 minutes, then add the peas and cook for anther 30 seconds. 

-Drain well and return the vegetables to the pan, add 1 TBS butter and salt and pepper to taste. 

-Heat until butter is melted and serve warm.

Braised Baby Turnips

-Remove the greens and the little tips off of 1 bunch of turnips.

-Scrub them under cold water and then cut into quarters.

-Blanch them until they are just done, about 2-3 minutes then drain.

-In a frying pan, heat 2 TBS olive oil or ghee and sauté the turnips until golden, about 7 minutes.

-When they are ready, add a tsp of white sugar and caramelize just a bit.

-Add a tsp Balsamic vinegar and a tsp of butter.

-Serve warm.

Bok Choy with Sriracha, Garlic and Ginger

-Take the band off of 1 bunch of bok choy.

-Cut each baby bok choy in half the long way, removing any outer leaves that don’t look good. Wash thoroughly.

-Peel and thinly slice a 1-inch chunk of ginger.

-Smash and peel 2 cloves of garlic and slice thinly.

-Heat 1 TBS ghee or peanut oil in a large skillet over medium-high heat.

-Add garlic and ginger and sauté for 1 minute.

-Add bok choy and the following:

3 TBS broth or water

A squirt or 2 of Sriracha hot pepper sauce (optional)

-Steam tightly covered, until tender, 7 to 8 minutes.

-Uncover and cook until any remaining liquid evaporates.

-Season with sea salt.

Beet and Goat Cheese Salad

-Cut the tops off of 1 bunch of beets and save for another use.

-Put a good amount of water in a steamer and steam for 20-25 minutes over medium high heat. (You can also use a pressure cooker, which will take 7 minutes instead.)

-When the beets are tender when poked with a sharp knife, drain and run under cold water.

-When cool enough to handle, slip the skins of the beets.

For the dressing:

-In a mason jar with a lid, add the following:

3 TBS walnut oil

3 TBS extra virgin olive oil

The juice of ½ a lemon

1/8 tsp salt and some freshly ground black pepper

-Cut the beets into wedges, then sprinkle with some of the dressing and toss.

-Toast ¼ cup walnut pieces in a toaster oven for 3 minutes (set the timer!) or brown them in a skillet.

-Tear 1 lettuce into small pieces.

-Gently wash and spin dry, then mound a little on each plate.

-Top with some of the beets and then the toasted walnuts.

-Crumble up about ¼ cup chevre style goat cheese and sprinkle on each salad.

-Dust with some finishing salt and freshly ground black pepper.

Beans with Garlic, Lemon and Pepper

-Bring a large pot of water to boil.

-Drop in 1# tipped and tailed green beans.

-Cook over high-heat until just crisp tender, about 3-5 minutes.

-Drain, pat dry and set aside.

-In a large sauté pan heat 2 TBS olive oil over medium heat. 

-Stir in 2 cloves minced garlic and cook about 2 minutes.

-Add the beans to the pan and stir to coat. 

-Take ¼ tsp whole peppercorns, put them in a cloth or paper towel and crush them with a mallet or heavy jar. 

-Then add the crushed peppercorns to the beans, along with the following:

½ tsp dried oregano

2 TBS fresh lemon juice

A big pinch of salt

-Cook for 3 minutes until beans are warmed through.

Beans with Four Spices

A nice French recipe from Perfect Vegetables/Cook’s Illustrated.

-Bring a large pot of water to boil, adding 1 tsp salt.

-Tip and tail 3/4 pound of Roma or green beans.

-Cut the beans into 1-inch segments and then put the beans in the boiling water.

-Cook until beans are just tender, about 2-3 minutes.

-Drain well and pat dry with a kitchen towel.

-In a small bowl combine these spices;

1/4 tsp black pepper

1/8 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground ginger

-Set aside.

-Melt 2 TBS butter in a large saucepan over medium-high heat.

-When the foaming subsides add the bowl of spices and cook stirring frequently until fragrant, about 30 seconds.

-Add 3 TBS heavy cream and the beans and cook for 1 minute until heated through.

-Season to taste with sea salt.

Balsamic-Roasted Carrots

-Preheat your oven to 425.

-Cut 1 bunch of a carrots into 1 inch pieces.

-In a shallow roasting pan, toss the carrots with 2 TBS extra virgin olive oil and big pinch of salt or two.

-Roast carrots in the middle of the oven, stirring occasionally, until golden and tender, 25 to 30 minutes.

-Drizzle 2 tablespoons balsamic vinegar over carrots and shake pan a few times.

-Roast carrots until most of vinegar is evaporated, about 2 minutes more.

-Serve warm or at room temperature.

Baby Green Beans with Buttered Bread Crumbs and Almonds

For the breadcrumbs: 
-Cut the crusts off of 1 large slice of high-quality white bread and tear it into 1½ inch pieces.
-Process the bread in a food processor for 20-30 seconds until finely textured (you should have about ¼ cup crumbs).
-Transfer the crumbs to a dry skillet and add 3 TBS thinly sliced almonds. 
-Toast until golden brown, 2-4 minutes.
-Take the pan off the heat and add 2 cloves of garlic put through a garlic press and. 
-Season the crumbs with salt and pepper. Set aside but do not wash pan yet.
For the beans: 
-Bring a large saucepan of water to boil, add 1 tsp salt and 1 pound of tipped and tailed beans.
-Cook until the beans are just tender, about 5 minutes. Drain well and then arrange the beans on a serving platter.
-Melt 4 TBS butter in the reserved skillet and then add the breadcrumbs to the butter. 
-Heat for 1-2 minutes and then spoon the breadcrumbs over the beans and serve.

Ancho Peppers with Ground Pork and Sharp Cheddar

-Sautee the following together in a large skillet until lightly browned.

1 TBS ghee or butter

1 pound ground pork

-Put the sautéed pork in a large bowl.

-Grate 1 summer squash or take the kernels off of 1 ear of corn.

-Put the pan back on the stove and add 1 TBS ghee or butter to the pan.

-Then add in the grated squash or corn.

-Cook until tender, about 5 minutes, then set aside.

-Cut 6 ancho or Anaheim peppers in half the long way.

-Carefully scrape out the seeds.

-Preheat your oven to 400 degrees.

-Grate ½ cup of sharp cheddar cheese and mix into the filling.

-Fill each pepper half with a mounded scoop of the pork filling.

-Place the peppers on the baking sheet as you make them.

-Bake for 20-30 minutes until peppers are lightly browned and the cheese is bubbling.

Amara

-Take the stems and rib out of 1 bunch of Amara mustard greens.

-Cook mustard greens in a 6- to 8-quart pot of boiling salted water, until wilted and tender, about 5 minutes.

-Transfer with tongs to a large bowl of cold water to stop cooking.

-Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.

-Cook 2 cloves of garlic put through a press in 2 TBS unsalted butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes.

-Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.

A Side Dish of Spiced and Creamed Carrots, From Tender by Nigel Slater

-Grate 1 bunch of carrots.

-Put 1 clove of garlic through a garlic press.

-Grate a 1-inch piece of ginger (we’ve been using a micro planner for this task).

-Finely chop a jalapeno (optional).

-Heat 2 TBS butter in a medium sized skillet.

-Add a tsp of mustard seeds and the garlic and ginger.

-Add the jalapeno and cook for a few minutes covered, then add the carrots.

-Let them cook, stirring occasionally for 3 or 4 minutes.

-Coarsely chop 2 TBS cashews and then toast them in a small skillet until golden and then set aside.

-Stir together the following then fold into the hot carrots:

4 TBS cream

4 heaping TBS plain whole milk yogurt

-Immediately spoon into a serving dish and top with the following:

A sprinkle of chopped cilantro and/or mint

Some freshly squeezed lime

The toasted cashews

-Serve warm.