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Early Summer Vegetables |
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Beet and Goat Cheese Salad with Pistachios - Deborah DeBord
Beet and Goat Cheese Salad with Pistachios The homecook reviews were stunning for this, done as it says. They said the layers were festive and special. You can imagine what happened at Belly Acres. Walnut oil instead of pistachio oil; other greens; layered, but not cookie cuttered. 3 large red beets (1 2/3 lb without greens) Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches Preheat oven to 425°F. Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets. While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat. Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios. Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately. Cooks' notes: Active time: 30 min Start to finish: 2 1/2 hr tested and prepared for
Beet/Apple Salad Just proportions here: Salad: Dressed With: At Last Minute: Room temp is good; lets the flavors burst big. compliments of
Beet Cake Sift together : Turn into 8 x 8 (or equivalent) pan. compliments of
Beet Chèvre Walnut Salad on Greens 2 pounds beets, any color, washed well and thinly sliced Preheat oven to 425 degrees. Scatter the beet slices in a single layer on a baking sheet. Spray with good olive oil and salt and pepper to taste. Roast for 20 minutes or until fork tender. Set aside to cool. Whisk together vinegar, olive oil, salt and pepper. Toss the cooled beets with enough of the dressing to coat and refrigerate for about an hour. Layer an attractive platter with greens tossed in a bit of dressing, beets, crumbled chèvre, and walnuts. Ring with crostini and serve immediately. Serves six Cook's tips and tricks: If you are wanting to prepare this a day ahead, store all ingredients separately in the fridge and layer the following day. Also travels well as a tossed salad. tested and prepared for
Beet Kvass see the recipes on the following link taken from http://www.fourfoldhealing.com/Recipes.htm Beet kvass is a very helpful tonic, and these lacto-fermented recipes do a lot to restore and build up good intestinal flora. compliments of
Beets, Onions, and Peppers in Wine for the Side in desired proportions and amounts: for each quart of veg: for each quart of veg, in a spice bag or simmering sock: 1 cinnamon stick for garnish Set onions and peppers aside. Simmer-cook beets in as little water as possible. Drain and reserve cooking liquid. Let cool slightly. Put remaining ingredients, except for last cinnamon stick, into a medium saucepan. Bring to a boil, lower heat, simmer for 15 minutes. Remove from heat and let stand covered for two hours. Toss beets, onions, and peppers together in a beautiful pastel ceramic bowl. Pour liquid over veg. Store covered in fridge for up to two weeks. Cook's tips and tricks: Always use good wine for cooking. If you would not drink it at table, do not use it at stove. Beet juice stains. No tested and prepared for
Beet Quesadillas sauté beets in coconut oil 10-15 min (or any oil) compliments of
Chilling Borscht 4 large beets, trimmed, peeled, quartered Place the beets in the water in a large pot. Bring to a boil, reduce heat and simmer with lid cocked for 20 minutes. Remove the beets and cool thoroughly. Grate them and return them to the soup pot. Add remaining ingredients in the order given, except buttermilk and garnishes. Stir after each addition. Chill for an hour or so in the pot or transfer to a covered bowl for chilling. Stir in buttermilk and let stand for 10 minutes. Transfer to individual bowls. Garnish at the last minute. Serves 6 Cook's tips and tricks: tested and prepared for Stonebridge Farm compliments of
Chocolate Red Beet Cake Cake: Optional Chocolate Frosting: Cake: Frosting: compliments of
Grilled Beets sliced rounds of beets, potatoes, yams, zucks etc. Put on a hot grill and cook gently for about 15 min. compliments of
Red Beet Chocolate Cake 1 3/4c Flour, Unbleached, Sifted (I never sift) Sift together flour, baking soda, and salt; set aside. Combine sugar, eggs, and oil in mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes. Bake in a preheated 350 degree oven for 25 minutes (it always takes longer than this. More like 40 or so minutes at least), or until cake tests done. Cool in pan on rack. compliments of
Riffs on Beets Chevre This recipe came just in time. I was trying to come up with a beet appetizer and this works perfectly if you puree the beets after roasting them and then layer on a bed of beet greens as a spread for sliced French bread or crackers. I roasted the beets with tarragon and next time I’ll add more herbs to the puree because I didn’t use the shallots (but maybe those could be roasted along with the beets and pureed too). I poured a little oil through the feed tube of my food processor as I pureed until I got the consistency I wanted. I used crumbled feta between the layers and on top and I didn’t sprinkle with pistachios because I didn’t have any but that would be good too. Looks beautiful on the greens! Compliments of Kayann Short
Broccoli and Black Mushrooms in Garlic Sauce - Kayann Short
Broccoli and Black Mushrooms in Garlic Sauce 1 oz. Chinese dried black mushrooms 1) Place the dried mushrooms in a bowl. Add boiling water, cover with a plate, and let stand at least 1/2 hour (preferably a whole hour). Drain the mushrooms, squeezing out all excess liquid. (You may wish to reserve the soaking water for soup stock). Remove and discard mushroom stems, and slice the caps in half. compliments of
Broccoli and Cauliflower Bake with Three Cheeses 2 medium heads broccoli, cut into bite-sized pieces Preheat oven to 350 degrees. Oil a 3-quart oven-proof baking dish. Steam broccoli and cauliflower to tender-crisp. Remove from heat and drain. Beat the eggs slightly in a deep bowl. Add ricotta and cheddar cheeses. Blend well. Add the cornstarch and milk; blend well. Gently fold in broccoli, cauliflower, onion, garlic, basil, salt and pepper. Pour into the prepared baking dish. Bake for 20 minutes, until somewhat bubbly. Toss bread crumbs, Parmesan, and butter together with a few grinds of fresh pepper. Sprinkle on top of the vegetables and continue to bake for 10 more minutes. Cook's tips and tricks: there is lots of wiggle room here. Different cheeses and fresh herbs of your choice work quite well. As long as there is a little egg to bind and a thickening agent, you'll be fine. Even without the bread crumb topping, if you like. I have even substituted white wine for half of the milk, and the result was intriguing. tested and prepared for
Broccoli and Oregonzola Soup Stonebridge broccoli and onion or leeks never tasted so friendly in such a short time. Try the Cheese Importers in Longmont for a surprising field trip—Deborah DeBord 2 tablespoons unsalted butter3/4 cup chopped white or yellow onion 1 cup peeled, chopped russet potato 1-1/2 pounds trimmed broccoli, coarsely chopped (about 7-1/2 cups) 2 cups vegetable stock plus 2 cups water, or 4 cups water 4 ounces Oregonzola blue cheese or other high-quality blue cheese, crumbled Freshly grated nutmeg Kosher salt Freshly ground black pepper Walnut oil, for drizzling 1. Heat the butter in a large saucepan over medium heat. Add the onion and potato, cover, and cook, stirring occasionally, until the onion is slightly softened but not browned, 5 minutes. Add the broccoli and cook, stirring occasionally, for 5 minutes. Add the 2 cups of stock and 2 cups of water and bring to boil. Reduce the heat, cover, and simmer, stirring occasionally, until the vegetables are tender, 15 minutes. 2. Strain the vegetables, reserving the cooking liquid. Put the cooked vegetables in a food processor and moisten with a few tablespoons of the cooking liquid. Pulse until very smooth. With the motor running, gradually add the rest of the cooking liquid. Work in batches as needed. 3. Transfer the soup back to the saucepan. Reheat until almost boiling, then remove from the heat. Stir in the blue cheese. Add nutmeg, salt, and pepper to taste. Ladle the soup into 8 warm soup bowls and drizzle with the walnut oil. Serves 8 Reprinted with permission from Pacific Northwest Wining and Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia by Braiden Rex-Johnson (John Wiley & Sons, Inc., 2007). Copyright 2007 by Braiden Rex-Johnson.
Broccoli, Potato, Red Pepper, Cheddar Chowder Singing in a chorus asks me to offer my best voice while blending in with a hundred or so others. And it's the blending in, the not outperforming, that is most satisfying Chowders are such a thing. Many different flavors and colors living together just long enough to stand as one. 1 pound tiny broccoli florets Blanch the prepared broccoli in salted, boiling water for about two minutes. Drain into a colander and run icy cold water over the veg to halt the cooking. Film a deep soup pot or Dutch oven with olive oil. Briskly sauté the potato and onion in the oil over medium-high flame till soft, about 7 minutes. Add the garlic, cumin, salt, and pepper and continue cooking another three minutes. Sprinkle dry mustard and arrowroot over the veg and cook another five minutes, stirring often. Barely cover with fresh water and simmer over medium-low flame till potatoes are soft, but short of mushy. Transfer about half of the cooked veg and its water to a blender and puree, taking care not to explode the top off with the heat. Return to the pot, add the cream and slowly heat through. Add the cheese and stir over low heat till melted. Cool a bit and serve with a gnarly bread and a fruit bowl. Serves four Cook's tips and tricks: Pureeing half the soup is not necessary, but it results in a different product. As soon as you turn on the blender, everything expands, so start with several pulses, then open the lid to let some of the steam escape. tested and prepared for
Broccoli with Soba Noodles 1/4 cup soy sauce Bring water to boil in a large pot. While waiting, whisk together soy After you put the noodles in the boiling water, heat the oil in a When noodles are cooked, drain and rinse with warm water and re-drain. Add noodles to broccoli mix and stir to coat. Serves two hearty appetites; add tofu or double for more servings. compliments of
Tofu with Broccoli, Greens, and Cashews 1/2 cup tamari or soy sauce Mix tamari, lemon juice, wine, garlic, ginger, and orange peel in a bowl. Pour 1/3 of this mixture in a covered plastic container large enough to hold all the veg, except for spinach. Pour the remaining 2/3 into a container large enough to hold the tofu. Put the ingredients into their respective containers. Cover and flip to coat contents with the marinade. Leave on counter for several hours, flipping occasionally to coat. Heat oil in a wok or large skillet. Reserve the marinade from both containers. Stir-fry the tofu until golden and still soft. Add the veg and continue to stir-fry. When everything is tender-crisp, add the greens, cover and steam for 3 minutes. Add the cashews and reserved marinade and heat through. Serve immediately with a good rice and chopsticks. Serves 4 to 6 Cook's tips and tricks: Remove the tofu from its container and discard the water that covers it. Rinse under cold water and pat dry to freshen. You can take this preparation in a different direction with hot red peppers and peanuts, leaving out the broccoli, corn, and cashews. tested and prepared for Stonebridge Farm compliments of
Cauliflower Bake - Kayann Short
Cauliflower Bake One small or 1/2 large head cauliflower, cut into florets and one-inch pieces of stem (steamed lightly if you prefer the stems more tender) Preheat oven to 375. In small bowl, combine half and half with eggs and whisk until blended. compliments of
Cauliflower Mysterious Steam cauliflower a little beyond tender-crisp. compliments of
Cauliflower with Black Mustard Seeds 1 head cauliflower, cut into small florets Get your brown rice going before you start cooking. Have the water and the spices ready to go with the chopped vegetables. Heat the oil in a large skillet over high heat and when very hot, add the mustard seeds. Cover partially with the pan lid while you stir the hot seeds. When they turn gray, add the turmeric, chilies or powder, salt, and scallions, stirring quickly. Serve over rice. compliments of
Chard Braised with Fruit and Feta - Deborah DeBord
Chard Braised with Fruit and Feta Sauté minced garlic with salt and white pepper in some good olive oil. compliments of
Chard Cheese Bake Oil a baking dish and layer *(bottom to top) sautéed zucchini, peppers, leeks, garlic Cover. Bake at 350 for about 35 minutes. compliments of
Chard, Tomato, Cheese Bake 2 tablespoons olive oil, divided Preheat oven to 350 degrees. Oil 13" x 9" x 2" glass baking dish. Heat one tablespoon oil in heavy Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with a wooden spoon to release liquid. Heat remainingone1 tablespoon oil in same Dutch oven over medium-high heat. Add bell peppers and onion; sauté until tender, about seven minutes. Fold in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices on vegetable mixture. Season tomatoes with a bit of salt and pepper. Scatter remaining cheeses over all. Cover tightly with foil. Cook's tips and tricks: This dish holds up well if prepared a morning in advance, but it does not keep or freeze well. A cucumber salad and crusty bread is all it wants. tested and prepared for
Lemony Lentil Soup 1 1/2 c lentils Rinse lentils, and drain well. Combine lentils and stock in an 8-quart pan; cover and bring to simmering. In a small frying pan over medium heat, cook onion in oil, stirring occasionally, until onion is soft and golden (about 10 minutes). Add to onion 1/3 cup of the fresh coriander along with garlic and cook for 1 to 2 minutes. compliments of
Savory Apple Chard Pie Easy-easy crust: Filling: Custard: Spread filling into pasty crust. Pour custard over filling. Bake 40-45 minutes until custard sets; you can tell when a knife comes out clean. Remove from oven and let rest for 5 minutes. Slice and serve next to a fresh salad and a few slices of fruit. Serves 6 Cook's tips and tricks: Technique and proportions trump the actual choice of ingredient here. Your favorite crust can certainly stand in; this one is quick and not expected to be light and flaky. tested and prepared for
Savory Chard Pie 12 ounces chard, triple washed and shredded Preheat oven to 325 degrees. Steam the chard, cool and squeeze as dry as possible. Cream all ingredients until perfectly smooth, either in a food processor or with a hand mixer. Pour the blended mixture into an 8- or 9-inch springform pan. Place a larger pan full of water on the bottom rack of the oven. Place the springform pan on the middle rack. Bake for 60-70 minutes, or until a knife inserted in the middle comes out clean. Cool completely before releasing the springform. Serve at room temperature or thoroughly chilled. Serves 6 Cook's tips and tricks: tested and prepared for Stonebridge Farm compliments of
Soba Noodles with Swiss Chard, Ginger, and Nuts 1 Tbl olive oil After you’ve chopped/minced all the veggies, put on a pot of water to boil for the noodles. As it comes to a boil, heat the oil, sauté the garlic and ginger for a couple minutes, then the chard stems for a couple minutes, and then add the chard leaves and soy sauce, turning the heat to low so it can just steam slowly. When the water is boiling, add the noodles and cook for 3 minutes. In the meantime, add the nuts, pepper, and red pepper to the chard. Drain the noodles but reserve 1/2 cup of the cooking water to add to the chard. I turn the heat up and let it cook in for a minute or two while I set the table and then serve it all, topped with a bit of Parmesan (but it would be fine without). Serves 2-3 compliments of
Forever Garlic - Deborah DeBord
Forever Garlic Roasted garlic: Preheat oven to 400 degrees. Slice off top 1/2 inch of the garlic top (opposite end from root). Drizzle with a bit of olive oil at the cut so that it drips into the cloves a bit. Wrap tightly in aluminum foil. Place directly on oven rack. Roast for 45 minutes. Remove and let rest on counter to cool. When you can handle the cloves, slip the meat out of its skin. Use now, or store in olive oil in a jar, in a dark pantry. Easy-easy and yummy-ready. tested and prepared for
Garlic and Ginger Postcards Mix together equal amounts of finely minced garlic and finely minced peeled ginger root Place in a freezer-quality plastic zipper bag. Smooth out into a thin, rectangle of oodge. Tuck into another bag to keep the flavors out of your ice while it rests in your freezer. Place on rack in freezer. Mash so that the rack makes an impression on one side of the bag and veg, but does not cut through. Freeze like that before lifting from rack. When you need to send a brief postcard of garlic and ginger to a stir-fry or marinade or chutney, break off as many scored sections as you need. Easy-easy and yummy-ready. tested and prepared for
Garlic Potato Mashers 2 pounds potatoes, peeled, quartered and sliced Generously cover the potatoes, garlic, and leeks with cold water and bring them to a gentle boil. Reduce heat and simmer for 20 minutes. Spear a piece of potato and test for doneness. It should be completely cooked and somewhat firm, not gummy. Drain the vegetables into a colander and return to hot pot to sizzle off excess water. Add butter, cream, salt and pepper. Smush with potato masher until creamy, leaving a few lumps as your badge of homemade. Transfer to a bowl and garnish with parsley and chives. Serves 4 to 6 Cook's tips and tricks: tested and prepared for Stonebridge Farm compliments of
Miso Veggie Soup - Kayann Short
Miso Veggie Soup 1 medium onion, sliced thinly and diced Place water, carrot, onion, and optional sea veggie in saucepan and bring to boil on high. Reduce heat and simmer for 15 minutes with lid. Add kale and simmer a short time until tender but still brightly colored. In a small bowl, blend miso with 1/4 cup of cooked veggie liquid and return to pot. Warm through. Garnish and serve. compliments of
Roasted Kohlrabi - Cathy Christiansen
Roasted Kohlrabi 9 heads kohlrabi compliments of
Chunky Veggie Sauce
Chunky Veggie Sauce Now that we’re getting to the early summer veggies, here’s what I do for a quick sauce over any kind of pasta: Mince garlic or scapes Start water boiling for pasta. Heat some olive oil in a large saute pan and when the oil’s hot, reduce to medium heat. Starting with the top of the list, saute each veggie until softened, reserving the chard leaves and basil for last. After the peas/beans, This is more a veggie sauce than marinara and very adaptable!
Peas, Lettuce and Mint Soup 2 round letttuces, about 14 oz. Separate the lettuce and wash thoroughly (even the smallest amount of grit will ruin the soup). Melt the butter in a soup pan; peel and slice shallots and soften them in the butter. When they are tender but not colored, chop the lettuce and stir it into the butter. As soon as it has wilted tip in the peas, stock, and mint leaves, and seasoning. Bring to a boil; simmer 7 to 10 minutes. Remove from heat, cool enough to process; process in blender or cuisinart until smooth. Check salt and pepper. Serve hot. Serves 6, prep time 10 min. cook time 20 min. Can be frozen. 100 cals; 4.2 g. fat; 6 g. protein; 10.3 g. carb; 5.6 g. fiber compliments of
Peas, Totsoi, Quinoa, and Cashew 1 ½ cup water Put the water, salt and quinoa in a large saucepan and bring to a boil. Turn down to a low flame and simmer for 15 minutes or until the water is absorbed. Add the peas and remove from heat to let stand for ten minutes. In the meantime, film a sauté pan with oil. Quickly stir fry the garlic and ginger over medium-high flame till fragrant, about three minutes. Add the soy sauce and lemon juice; cook another minute. Add the totsoi and stir fry over medium flame till wilted and not too mushy. Stir in the quinoa and peas, blend and heat through. Turn into a serving bowl and garnish with the cashews. Serve immediately. Serves 2 as a lunch main course or 4 as a side Cook's tips and tricks: When garlic is plentiful, process equal amounts of peeled ginger and peeled garlic. Put 1/4 cup portions in snack-size plastic bags and corral them all into a freezer-proof zipper bag. Pull them out as needed for stir fry and soups. tested and prepared forStonebridge Farm by Deborah DeBord, Ph.D. copyright 2008 www.savorypalette.org ddebord@indra.com
Stonebridge Pancakes – Kayann Short
Stonebridge Pancakes 6 cups whole wheat pastry flour, or other flour Grind the oatmeal in a food processor till chopped, but still flaky. In a large bowl, mix flour, oatmeal, cornmeal, salt and baking powder. In a separate bowl, mix eggs, syrup, and oil. Add to the dry ingredients and blend. Mix in rice milk (start with 8 cups and add more until desired consistency). Makes a tribe-sized batch, 6-8 dozen Cook's tips and tricks: |