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The nytimes.com Web site recently ran a feature entitled 101 Simple Salads for the Season. There’s lots of room for variation in these recipes based on your own preferences and the ingredients available (say, from your most recent share pickup).
We ran a few of these recipes in a recent edition of the newsletter. To view the whole list, click on this link:
CSA member Joanna Johnson contributed this recipe from epicurious.com. She writes, “We tried this recipe last night and even the kids loved them! So strange that the butter takes the bite away from the radish!! Thought other CSA families might like this recipe, too!”
Open-Face Butter and Radish Sandwiches
2 1/2 bunches radishes, trimmed
Unsalted butter, room temperature
20 1/4-inch-thick diagonal slices baguette
Maldon sea salt or coarse kosher salt
Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.
Bon Appétit March 2008 Scott Peacock 2008-01-29 17:43:17.0
It’s braising greens season! Your braising mix this week includes red russian kale, mizuna, tatsoi, curly cress and more. These greens are incredibly healthy and easy to prepare. They just need a wash and a quick saute in olive oil with onion or garlic, salt and a dash of crushed red pepper. Finish with a squeeze of lemon or a dash of red wine vinegar. Braising greens are also great with beans, in soups, or with pasta. The recipe below from the San Francisco Chronicle would be great using your braising mix and with kale and chard, too. See the article for more nutritional information on braising greens and more recipes.
FRITTATA WITH BRAISING GREENS
INGREDIENTS:
1 1/2 pounds mixed braising greens
5 large eggs, lightly beaten
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
Bring a large pot of salted water to a boil over high heat. Add the greens and boil until tender. Drain and cool under cold running water, then drain again. Squeeze the greens dry between your hands, then chop them well.
Combine the eggs, cheese, greens and salt and pepper in a large bowl. Preheat the broiler.
Put the butter and the olive oil in a 10-inch nonstick skillet with an ovenproof handle, and heat over moderate heat. When the butter melts and foams, add the egg mixture, spreading it evenly. Cook over moderately low heat without stirring until the frittata is mostly set, about 15 minutes. It will still be runny on top.
Place the skillet in the oven, about 8 inches from the broiler element, and cook until the top firms.
Remove the skillet from the oven. Place a large platter or wooden cutting board over the skillet, then invert the skillet onto the platter or cutting board. Let cool to warm and serve the fritatta warm or at room temperature. Cut into wedges to serve.
Serves 4.
PER SERVING: 274 calories, 16 g protein, 11 g carbohydrate, 20 g fat (7 g saturated), 283 mg cholesterol, 444 mg sodium, 3 g fiber.
We found the following recipe, from Deborah Madison’s Vegetarian Suppers, on Treehugger.com:
“We love this recipe because it is so flexible. You can use any greens you have on hand, or any type that appeals to you. You can also vary the type of beans you want to use to change the character of the dish. You can have a more delicate dinner with spinach and cannellini beans or something more robust like pinto or romano beans paired with broccoli rabe. Just be sure to use a sturdy bread underneath otherwise it will become mushy. For a vegan dinner, simply omit the parmesan cheese. If you use canned beans, you can have a healthy, delicious meal in less than ½ hour.”
Braised Mixed Greens
1 tbsp olive oil, plus extra for finishing
1 small onion, finely diced
2 garlic cloves, 1 slivered, 1 halved
1 lb greens, such as chard, broccoli rabe, spinach, kale, washed and chopped
A few leaves or a few handfuls of sorrel, 5 or 6 lovage leaves or a handful of chopped cilantro and parsley
Sea salt and freshly ground pepper
1 ½ cups cooked beans (borlotti, cannelloni, etc), home cooked or canned
3 to 4 slices chewy country bread
Shaved parmesan or crumbled gorgonzola
1. Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with ½ teaspoon salt.
2. As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they’ve all collapsed, add ½ cup water or bean broth, lower the heat and cook. Partially covered, until tender. Depending on the greens as long as 20. Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper.
3. Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve.
Serves 3 – 4
Any winter squash could be substituted in this Nigella Lawson recipe featured on the NPR.org food page. Also check out these great pumpkin recipes and the recent interview with author Michael Pollan.
NPR.org, October 29, 2008
This has many strings to its bow: It serves as a vegetarian alternative to the Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; it is a good whole meal on days when you just feel fleshed out.
Ingredients
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don’t need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can’t get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8
Excerpted from Nigella Express by Nigella Lawson. Photographs by Lis Parsons. Copyright (c) 2007 Nigella Lawson. Published in the United States by Hyperion. All Rights Reserved. Available wherever books are sold.
This is a quick and easy meal, really yummy and easily adaptable to whatever produce is in season. Make with any combination of the veggies listed here or use them all! A great way to use up odds and ends.
2 Tbs olive oil
1 medium yellow onion, diced
1 large carrot, diced
2 garlic cloves, minced
1 jalapeño pepper, minced
OR crushed red chile to taste
1 large potato, cubed
1 large sweet pepper, chopped
1 bunch chard, kale or spinach
1 teaspoons ground cumin
2 teaspoon sweet paprika
1/2 teaspoon ground turmeric
salt and freshly ground pepper to taste
1 - 2 cups tomatoes, chopped fresh or canned whole
OR large handful of dried tomatoes
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 1/2 cups water or broth
juice of 1/2 lemon
3 cups cooked couscous
Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, sweet pepper and chile and sauté until tender. Add potato, tomato, chickpeas, spices and water. Simmer 15 minutes or until potato is tender. Add lemon juice, check for salt and pepper. Serve over couscous. Garnish with parsley or cilantro.
This recipe is from culinate.com, which has become a favorite recipe source around here! The site has tons of great recipes, many of which are from top-tier veggie cooks like Deborah Madison and Mark Bittman. Just enter an ingredient in the search box, or visit the recipes page to view featured recipes or browse the recipe collections.
By Caroline Cummins, from the Culinate Kitchen collection
Don’t worry about exact proportions in this soup; the ingredients tend to balance out whatever you do.
Ingredients
8 to 12 carrots, depending on size, peeled and chopped
1 yellow onion, peeled and chopped
4 cloves garlic, peeled and chopped
2 Tbsp. fresh gingerroot, peeled and chopped
¼ cup olive oil
1 Tbsp. butter (optional)
4 to 6 cups chicken or vegetable stock, depending on desired soup consistency
Salt and pepper to taste
Plain yogurt, sour cream, or crème fraîche as garnish
Freshly chopped chives and/or cilantro leaves as garnish
Steps
1. In a large, heavy stockpot, cook the carrots, onion, garlic, and ginger in the oil and optional butter until the vegetables begin to soften.
2. While the vegetables are cooking, heat the stock. Add the stock to the vegetables and simmer on low until the vegetables are thoroughly softened, about 20 minutes. Using an immersion blender, purée the soup in the stockpot until the soup has a nearly smooth texture. Add salt and pepper to taste.
3. Ladle the soup into bowls. Dollop each serving with a bit of yogurt or cream and sprinkle with the chopped chives and/or cilantro. Serve immediately, preferably with slices of crusty bread.
How could you not like a Web site called Vegetarians in Paradise? There’s a nice, easy introduction to rutabagas, with nutritional info and directions for cooking, including the recipe below:
4 large rutabagas
1/4 t. salt
Water
1 T. extra-virgin olive oil
Dash of nutmeg
Salt and pepper to taste
Peel rutabagas with a vegetable peeler, and cut into chunks. Put them into a 4-quart (4 liter) saucepan, add the salt and about 2″ (5 cm) of water to cover. Cover saucepan, and bring to a boil over high heat.
Turn heat down to medium and cook about 12 – 15 minutes, or until fork tender. Drain, reserving cooking liquid. Using a potato masher, coarsely mash rutabagas in the saucepan, adding cooking liquid as needed for moisture.
Add olive oil and nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or herb of your choice. Serves 6.
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Thanksgiving Sides
http://www.foodnetwork.com
3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan
Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.
A great way to use and enjoy cucumbers! I also like to use this in wraps as a sandwich filling.
2 cups chopped tomatoes
1 can (10 oz.) diced tomatoes and green chilies, undrained
1/2 cup chopped green peppers
1/2 cup chopped green onions
1/2 cup chopped, seeded, peeled cucumbers
3 cloves garlic, minced
3 Tbsp. olive oil
3 Tbsp. finely chopped fresh cilantro
1 Tbsp. red wine vinegar
8 oz Feta Cheese, crumbled (optional)
Mix all ingredients except cheese. If you are serving topped with cheese, spread in a shallow dish like a pie plate and then top with cheese just before serving. Goes great with tortilla chips or veggies. (The shallow serving dish helps to allow a dipper to get cheese with their salsa, but without the cheese, serve like any other salsa or dip with chips.)
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