Garlic Braised Bok Choy

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-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.

Garlic and Rutabaga Mashed Potatoes

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-Cut up 1 pound of potatoes into 1-inch chunks.

-Peel about ½ a rutabaga (you want about 2 cups) and cut into 1-inch chunks.

-Unpeel 3-5 cloves of garlic, leaving them whole.

-Add all of the above to a medium sized saucepan and cover with water.

-Bring to a boil, then lower the heat and simmer until very tender, about 20-25 minutes.

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

-Mash a few times, then add ½ cup half and half, a pinch of salt and some pepper.

 

Fresh Sweet Corn, Cucumber and Tomato Salad with Blue Cheese and Balsamic Vinaigrette

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-Cut 1 bunch of arugula into 1-inch strips then wash and spin dry. 

-Take the kernels off of 2 ears of raw sweet corn.

-Cut 1 cucumber in half, scrape out the seeds and dice into half moon shaped pieces.

-Cut a pint of Sungold cherry tomatoes in half (or some Blush tomatoes). 

-Top the arugula with all of the above.

For the dressing, in a jar with a tight fitting lid combine the following:

¼ cup olive oil

¼ cup Balsamic vinegar

1 tsp stone ground mustard

A pinch of sea salt and pepper

-Shake well, then dress the salad and toss.

-Top with ¼ cup crumbled blue cheese.

 

 

Fresh Summer Squash Hummus

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A fresh light version of hummus made with raw summer squash.

-Dice up 1 large summer squash. Place in the bowl of a food processor.

-Add in the following:

2 TBS raw tahini

2 TBS fresh lemon juice

1 clove of crushed garlic

¼ tsp ground cumin

¼ tsp paprika

¼ tsp sea salt

-Process until smooth, stopping once or twice to scrape the sides of the bowl.

-Serve with wedges of cucumber or fennel.

-This hummus will keep up to 5 days in the fridge.

 

Fresh Shell Beans, Roman Style

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-Shell 1 pound of fresh shell beans.

-Make a big X on the bottom of 2 tomatoes.

-Submerge in boiling water for 3 minutes.

-Drain tomatoes and then peel under running water.

-Roughly chop the tomatoes

-Finely chop the following:

1 small onion

2 cloves of garlic

-Sauté a few minutes in some good olive oil in a medium saucepan. 

-Add the beans and chopped tomatoes with water to cover. 

-Simmer over low heat for 20-30 minutes (taste the beans to make sure they’re cooked through and creamy). 

-Add some sea salt to taste and some chopped herbs, sage is the most popular, but use whatever you have. 

-These beans make a great starter course served in their own cooking water, drizzled with some more olive oil. Or mash them and put them on toast as crostini. 

 

Fresh Shell Bean Gratin

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This recipe was adapted from Chez Panisse Vegetables, by Alice Waters. This one is made with sage, but you can also use marjoram, oregano, basil, or rosemary. This version doesn't call for any spice, but try adding a good pinch of hot pepper, or get out the preserved peppers and pass them at the table.

-Shell 1.5 pounds shell beans. You should end up with about 1.5 to 2 cups shelled beans.

-Rinse the beans in cold water and put them in a medium saucepan with water to cover by about 1 inch.

-Bring the water to a boil, skimming off any foam that floats to the surface and add 2 TBS extra virgin olive oil.

-Reduce the heat and gently simmer the beans, stirring occasionally, until tender, 15 to 30 minutes.

-If the beans start to peek through the liquid during the cooking process, add a splash more water.

-Remove from the heat and season the bean liquid with 1/2 tsp sea salt, the beans will absorb the salt gradually. Set the beans aside to cool in the cooking liquid.

-Meanwhile, preheat your oven to 350 degrees.

-Make an X through the skin of 2 tomatoes, then cover with boiling water.

-Let the tomatoes sit for 4 minutes, then drain and peel under cold running water.

-Roughly chop the tomatoes then set aside.

To make breadcrumbs:

-Put 2 slices of bread in a food processor and whirl until finely chopped. You can also chop by hand.

-Put 1 TBS butter or olive oil in a large skillet and cook stirring often until lightly toasted. Set aside.

-Chop up the following into small dice:

1 onion

1 head fennel or 4 stalks celery

 

-Warm a medium sauté pan over medium heat and add 2 TBS of extra virgin olive oil and the onion and fennel/celery.

-Season with sea salt and cook until the onion is tender, about 6 minutes.

-Finely chop 3 cloves of garlic and 3 fresh sage leaves or 2 rosemary sprigs.

-Add the garlic and sage and sauté just until the garlic is fragrant, about 1 minute.

-Add the tomatoes, season again with more sea salt and cook for 1 to 2 more minutes, until the tomatoes are softened.

-Drain the cooled beans, reserving the liquid.

-Combine the beans in a gratin dish with the onion, fennel/celery and tomato mixture and stir to combine.

-Add enough of the bean-cooking water to almost cover. Taste and adjust the seasoning with salt, if necessary.

-Combine the bread crumbs with 2 TBS extra virgin olive oil and sprinkle them over the beans in an even layer.

-Bake until the juices are bubbling at the edges and the bread crumbs are evenly browned, about 45 minutes.

-Serve warm.

 

 

Collards with Red Beans, Cilantro and Feta Cheese, From Local Flavors by Deborah Madison

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-Soak 1½ cup dried red kidney beans for 4 hours or overnight.

-Drain the beans, cover them with plenty of cold water and bring to a boil.

-Remove any scum that rises to the surface, than add the following:

2 bay leaves

½ tsp thyme leave

3 chopped fresh garlic cloves

A big pinch of sea salt

-Lower the heat and simmer until tender, about 1½ hour.

-Chop up 1 bunch kale or collards into 1 or 2 inch pieces and rinse well.

-Bring a few quarts of water to boil and add some salt and the kale.

-Simmer until tender, about 3-5 minutes then drain.

-Heat 2 TBS butter in a wide skillet.

-Add the kale or collards and the beans with enough of the cooking liquid so that there’s plenty of sauce.

-Add 1 bunch chopped cilantro (keep a little of the chopped cilantro for garnish).

-Simmer together for at least 10 minutes, than serve garnished with crumbled feta cheese and the remaining cilantro.

Chicken Salad with Crème Fraîche and Rye

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-Chop up 1 small fennel bulb into fine dice.

-Put 1 large or 2 small skin-on, bone-in chicken breast in a large saucepan.

-Cover with water and put on the stove over high heat.

-Bring just to a boil, then reduce heat to low and simmer covered for 15 minutes.

-Add the diced fennel (after the chicken cooks for 15 minutes) then let the chicken/fennel cook for another 7 minutes.

-Drain and when chicken is cool, shred into bite-size pieces.

-Toss the chicken and fennel in a large bowl with the following:

1 TBS chopped herbs (parsley or cilantro)

1 TBS sherry vinegar

3 TBS extra virgin olive oil

A large pinch of Celtic sea salt

-Take ½ cup cold crème fraîche and whisk it in a medium bowl until it forms soft peaks (it will look fluffy); season with a little sea salt.

-Peel 1 cucumber.

-Using a mandolin or sharp knife, carefully slice the cucumber.

-Toss cucumber in a small bowl with the following:

¼ bunch chopped parsley

The zest from 1 lemon

2 tsp lemon juice

-Slice up 8 pieces of Danish rye bread or other dense bread, toasted if desired.

-Serve chicken salad with bread, cucumber and a dollop of the crème fraîche.

-Top with sea salt and more pepper.

 

Carrot Radish Salad

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-Combine 1 bunch of grated radishes with ½ tsp salt, tossing well to coat.

-Let stand at room temperature 30 minutes.

-Rinse, drain and pat dry.

-Grate 4 carrots. 

-Combine radish and carrots.

-Mix together the following:

1 TBS rice vinegar

1 tsp sugar

1 tsp mirin (sweet rice wine) or saki

-Stir until sugar dissolves.

-Drizzle over radish and carrot mixture; toss to combine.

-Cover and chill.

 

Carrot Pickles

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-Place 1 1/2 cups water in a saucepan with the following:

2 TBS Balsamic vinegar

1 TBS mustard seeds

1 tsp sea salt

-Cook over medium heat until hot but not boiling, then add:

2 TBS honey and stir until it dissolves.

-Slice 1 bunch of carrots into 1/2 inch disks and add to the saucepan along with 8 whole garlic cloves.

-Lower heat and cook uncovered for 10 minutes. Remove the pan from the heat and cool to room temperature.

-When cool add 2 more TBS Balsamic vinegar and a sprig or 2 of cilantro or basil.

-Transfer to a tightly lidded container and chill.

-These will keep nicely for several weeks.

 

Carrot Ginger Soup

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-In a food processor, grate 1 bunch of carrots and 2-5 inches peeled fresh ginger.

-Finely chop 1 onion and 2 cloves of garlic.

-Sautee onions, ginger and garlic until onions start to soften.  

-Add carrots and sauté 3-4 minutes more.

-Add 3 cups chicken or vegetable stock and simmer until very soft, about 10 minutes.

-Put in food processor or blender and puree with 1 cube silken tofu until creamy. 

- Add a splash of orange juice and a pinch of paprika.  

-Add a sprinkle of dill (optional) and serve warm.

Carrot Fennel Soup with Herb Pesto and Crème Fresh

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-Peel and thinly slice 2 bunches of carrots.

-Chop 1 fennel bulb stems and all

-Chop 2 cloves of garlic and half a bunch of chives.

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

-Add the chopped carrots and fennel, the chives, the garlic and 1¼ tsp dill seed.

-Season with salt and pepper.

-Sauté 10 minutes and then add 4 cups chicken or vegetable broth.

-Bring to a boil, reduce heat and simmer for 30 minutes.

-Transfer to a blender and puree in batches (don’t fill the blender too full).

To make the pesto:

-Wash out your blender then add the following:

1 bunch stemmed and chopped cilantro or dill

The other half of the chives

2 TBS pine nuts

-Blend until smooth and add 2 TBS olive oil while the blender is still running.

-Season with salt and pepper.

To serve, ladle the soup into bowls.

-Divide the pesto evenly then spoon it into the soup.

-Put some crème fresh into each bowl too, then using the blade of a knife swirl the pesto and crème fresh into the soup.

Carrot Cashew Curry

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-Peel and thinly slice 1 bunch of carrots.

-Toast 1 cup cashews (whole or chopped) until lightly browned, about 5 minutes.

-Heat a large deep skillet or Dutch oven.

-Add the following:

1 TBS extra-virgin olive oil

1 TBS finely minced ginger

1 tsp mustard seeds

1 tsp dill seeds

-Sauté over medium heat for 3-5 minutes until the seeds begin to pop.

-Then add the following to the pan:

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

2-4 cloves minced garlic

1 tsp salt

-Stir then add the carrots.

-Sauté for 5 minutes, and then add the following:

2 cups orange juice

1/4 tsp cayenne pepper

-Cover, turn the heat to medium low and simmer for 20 minutes.

-Just before serving, stir in the following:

1 cup yogurt

The toasted cashews.

-Serve with rice.

 

Carrot Beet Salad with Orange Zest and Balsamic Vinegar

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-Top and grate a bunch of raw beets and 5 raw carrots.

-Zest 1 orange.

-Squeeze the juice of 1-2 oranges so that you end up with 1/4 cup fresh orange juice.

-Mix the zest with the orange juice the add the following:

1-2 TBS Balsamic vinegar

1/8 tsp Celtic sea salt

-Let stand for 15 minutes.

-Then whisk in 3 TBS of extra-virgin olive oil.

-Add to the carrot beet mixture, toss and serve.

-You can sprinkle the top of the salad with chopped cilantro or parsley and toasted walnuts or sunflower seeds.

Carrot and Squash Cashew Curry

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-Heat a large deep skillet or Dutch oven.

-Thinly slice 1 bunch of carrots into thin rounds.

-Cut about 1 pound summer squash into thin pieces too and set both aside.

-Add the following:

1 TBS olive oil

1 TBS finely minced ginger

1 tsp mustard seeds

1 tsp dill seeds

-Sauté over medium heat for 3-5 minutes until the seeds begin to pop.

-Add the following:

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

2 cloves minced garlic

1 tsp sea salt

Freshly ground black pepper

-Add in the carrots and sauté for 5 minutes.

-Then add 2 cups orange juice, ¼ tsp cayenne pepper and the summer squash.

-Cover, turn the heat to medium low and simmer for 10 minutes.

-Toast ½ cup cashews in a small skillet until just browned, about 5 minutes.

-Just before serving, stir in 1 cup yogurt and the toasted cashews.

-Serve with rice.

 

Caramelized Pearl Onions with Balsamic Glaze

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-Adjust oven rack to low position and heat oven to 425 degrees. 
-Toss 1 bunch pearl onions with 2-3 TBS olive oil, 2 tsp sugar, salt and pepper in medium bowl. 
-Transfer to a cookie sheet with rim. 
-Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding 2 cloves chopped garlic. 
-Meanwhile, bring 1 cup balsamic vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup, it should be a thin syrup. 
-Put onions into a bowl, add reduced vinegar and 2 TBS parsley or basil and toss to coat. 
-Serve hot, warm or at room temperature.

Caramelized Fresh Onion Soup

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-Thinly slice 3 medium yellow onions into rings.

-Wash 3-4 garlic scapes, then cut the last 3 inches off the top of each flower tip and slice into small pieces.

-Heat 2 TBS butter and 2 TBS ghee in a soup pot over medium heat.

-Add the onions and scapes to the pot and cook over low heat for 45 minutes, stirring occasionally until caramelized.

-Then stir in ¼ cup dry sherry or cognac and increase the heat to high.

-Add 4 cups beef, chicken or vegetable stock. 

-Bring to a boil, reduce heat and simmer for 20 minutes, partially covered.

-Season with salt and black pepper.

-Spread 8 pieces of French bread with a little butter and toast until lightly brown.

-Grate 1 cup Gruyere cheese.

-Place 8 ovenproof soup bowls on a baking sheet.

-Fill each bowl with soup and top with a slice of bread and some cheese.

-Bake or broil in a 450-degree oven until cheese melts.

-Sprinkle with chopped chives and serve.

 

Caramelized Fennel with Honey, Lemon Zest and Chevre

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-Cut the fronds and bottom off of 2 bulbs of fennel.

-Stand them on end and slice each bulb into very thin slices the long and short way.

-Heat 3 TBS of butter in a cast iron skillet, then put the fennel slices in a single layer into the pan.

-If there isn’t enough room, use 2 pans or make 2 batches.

-Don’t turn them until they are very brown on one side.

-After you finish browning the fennel, put it in a bowl.

-Add 2 TBS of honey and 1-2 TBS sherry to the pan and deglaze the pan for 2 minutes stirring often.

-Pour the honey syrup over the fennel.

-Press 1 clove of garlic, then add it to the fennel with a pinch of sea salt and gently toss.

-Spread the fennel out in a single layer on a large serving plate.

-Zest most of one lemon over top of the fennel.

-Crumble about ¼ cup of chevre cheese over top of the fennel.

-Serve warm with a small squeeze of lemon.

 

Caponata

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-Cut 2 eggplants into ½ inch cubes.

-Soak the cubed eggplant in ice water for 20 minutes, then drain and pat dry with a clean kitchen towel.

-Dice the following:

1 medium onion

2 stalks of celery

-Finely mince 4 large garlic cloves.

-Heat 5 TBS olive oil in a large heavy pot over medium heat.

-Add eggplant, onion and garlic cloves.

-Sauté until eggplant is soft and brown, about 15 minutes.

-Make an X on the bottom of 2-3 medium sized tomatoes with a sharp knife.

-Put the tomatoes in a heatproof bowl or container and pour boiling water over them to cover.

-Let sit for 2 minutes, then pour off the water and peel the tomatoes, the skin should come right off.

-Dice the tomatoes and then add them to the eggplant.

-Stir in the following:

2 TBS red wine vinegar

2 TBS drained capers

10 pitted and chopped green olives (such as Castelvetrano)

-Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.

-Season caponata to taste with sea salt and pepper.

-Mix in ½ bunch of finely chopped flat leaf parsley or some chives.

-Transfer caponata to serving bowl.

-Put ¼ cup pine nuts in a small cast iron pan or skillet and toast on medium for 2-3 minutes until lightly browned.

-Sprinkle the pine nuts on the caponata and serve warm, at room temperature or cold.