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Category: Recipes Page 8 of 11

French Potatoes

By

On June 13, 2010

In Recipes, Vegetables + Fruit

Salad:
2 cups Tiny Red Potatoes [scrubbed clean + boiled till just done, about 10 minutes]
3 Radishes [sliced thinly]
2 Purple Spring Onions [sliced into rings, about 1/2 cup]
Tender Spring Lettuce Leaves [red leaf or butter lettuce]

Dressing:
1 Tbs Orange Juice
1 Tbs White Wine Vinegar
1 tsp Maple Syrup
1 tsp Dijon Mustard
1 tsp Whole Grain Mustard [prepared]
3 Tbs Extra Virgin Olive Oil
1/2 tsp Dried Tarragon
Sea Salt + Freshly Ground Black Pepper

Whisk dressing ingredients in a small bowl until well combined. Allow to sit while you boil the potatoes and chop the onions + radishes. Cool potatoes to room temperature. Combine potatoes, radishes, and onions in a bowl. Toss with dressing + serve on a bed of lettuce leaves.

Serves 2 as an entrée or 4 as a first course.

Linguine with Clams

By

On June 12, 2010

In Grains + Pasta, Recipes, Seafood

1 lbs Little Neck Clams [live, in shells, scrubbed clean]
2 Tbs Extra Virgin Olive Oil
5 Garlic Cloves [minced]
1/2 cup Clam Juice [or 1 small can chopped clams in juice]
1/2 cup White Wine
3 tsp Dried Italian Herbs [1 tsp Basil, 1 tsp Oregano, 1/2 tsp Parsley, 1/4 tsp Chives, 1/4 tsp Thyme]
1/4 cup Basil [fresh, chopped]
1/4 cup Flat Leaf Parsley [fresh, chopped]
1/2 lb Linguine [dried]

Heat olive oil in a large saute pan with a lid. Saute garlic over medium low heat for 2 minutes, making sure not to brown. Add dried herbs, stir, then add white wine. Simmer for 2 minutes. Add clam juice. Bring to a steady simmer and allow to reduce for 15-20 minutes until thickened and less than half original volume.

Cook pasta in salted water till al dente.

When sauce has reduced, add clams to pan and cover. Steam clams over medium high heat for 4 to 6 minutes, discarding any clams that do not open. Stir pasta + fresh herbs into pan and serve very hot in shallow bowls.

Serves 2 generously.

Shiitake Barley Soup

By

On June 10, 2010

In Beans, Tofu + Lentils, Recipes

2 Tbs Extra Virgin Olive Oil
3 Garlic Cloves [minced]
1 cup Shiitake Mushrooms [woody stems removed, sliced]
1/4 cup Dried Shiitake Mushrooms [broken into bite size pieces]
1/2 cup Pearl Barley
4 cups Vegetable Broth
1 small handful Kale [torn to bite size pieces]
4 oz Firm Tofu [cut into 1/2″ cubes]
Freshly Ground Black Pepper

Heat oil over medium heat. Saute garlic + mushrooms for 5 minutes until juices are drawn out. Add broth, dried mushrooms + vegetable broth. Bring to a boil then stir in barley. Reduce heat, cover + simmer for 45 minutes. When barley is tender, add kale + tofu. Simmer for 5 minutes, season with black pepper + serve.

Penne Puttanesca

By

On June 9, 2010

In Grains + Pasta, Recipes, Seafood

10 Anchovy Fillets
2 tsp Crushed Red Pepper Flakes
3 Garlic Cloves [large, minced]
2 Tbs Extra Virgin Olive Oil
1 28 oz can Diced Tomatoes [in their juices]
3 Tbs Capers [in brine, drained]
1/2 cup Kalamata Olives [pitted, rinsed + halved]
2 tsp Oregano [dried]
1/4 cup Italian Parsley [fresh, flat leaf, chopped]
1/2 cup Basil [fresh, chopped, several small leaves reserved for garnish]

1 lb Penne Pasta [dried]

Cook pasta until al dente in salted boiling water.  Meanwhile, heat oil over medium heat.  Add garlic, anchovies + crushed red pepper.  Saute for several minutes until anchovies begin to break up.  Add tomatoes + capers and simmer for 5 minutes.  Add oregano + olives and simmer for 5+ minutes more.   Stir in herbs just before serving.   Serve over hot pasta + garnish with whole basil leaves.

Columbia River Salmon Stew

By

On May 22, 2010

In Recipes, Seafood

7 lb Steelhead Salmon [Backbone, upper fins, fleshy bones, etc. Rinsed. Basically, a whole salmon gutted, head discarded, fillets set aside for another dinner or two.]
5 Garlic Cloves [roughly chopped]
2 Red Chipolini Onions [quartered]
1/2 Yellow Onion [sliced]
6 Celery Ribs + Leafy Hearts [small, chopped ribs. Hearts whole.]
2 Carrots [sliced]
1-1/2 cups Tiny Red Potatoes [1″ diameter max, whole]
1/2 cup White Wine
8 cups Vegetable Broth
1 handful Basil [fresh, roughly chopped]
2 Tbs Butter [unsalted]
Salt + Freshly Ground Black Pepper [to taste]

Saute onions, celery, and garlic, seasoned with salt + pepper in a large pot over medium high heat until tender and beginning to brown. Add wine to deglaze pan. Add salmon chunks[bones, fins, skin, etc.], potatoes, and cover with vegetable broth. Bring to boil. Simmer for 5 minutes till salmon is tender.

Carefully lift the chunks of cooked salmon from the stew and gently remove meat from bones, skin + fins. Add meat back into soup and discard bones, skin + fins. Add carrots and simmer for 5 – 10 more minutes until potatoes + carrots are tender. Stir in butter + basil.

Serves 4 with a loaf of crusty bread.

Savory Split Pea Soup

By

On May 21, 2010

In Beans, Tofu + Lentils, Grains + Pasta, Recipes

1 cup Green Split Peas [soaked in 2 cups water for 6+ hours]
2 cups Vegetable Broth
1/2 cup Bulgur Wheat [bring 1 cup water to a boil, stir in bulgur, remove from heat + let stand until water is absorbed]
2 Tbs Extra Virgin Olive Oil
1 Onion [medium, chopped]
2 Garlic Cloves [minced]
Salt + Freshly Ground Black Pepper [to taste]
2 Carrots [sliced thinly]
1/2 tsp Turmeric [dried]
1/4 tsp Cayenne Pepper

After soaking peas, rinse under cold water. Bring peas + vegetable broth to a simmer in a medium size pot and cook peas till very tender, about 20 minutes. Meanwhile, saute onion + garlic in olive oil, nicely seasoned with salt + pepper. After about 5 minutes, add carrot and saute for several minutes more. When peas have finished cooking, add onion, garlic + carrot mixture to peas. Stir 1/2+ cup water [more if peas are dry], spices and bulgur. Simmer for 10 minutes until carrots are tender + flavors have combined.

4 servings. Great with crusty bread.

Kohlrabi Cabbage Slaw

By

On May 20, 2010

In Recipes, Vegetables + Fruit

1 Kohlrabi [medium, cut into match sticks]
1/2 Purple Cabbage Head [sliced into very thin strips]
1 Carrot [grated]
1/2 Red Bell Pepper [sliced into very thin strips]

Dressing:
3 Tbs Soy Sauce
3 Tbs Brown Sugar
3 Tbs Sesame Oil [1/2 toasted]
3 Tbs Rice Vinegar [seasoned]

Wisk all dressing ingredients until well mixed. Mix veggies in a large bowl then toss with dressing. Allow slaw to marinate overnight, stirring every few hours.

6 side dish servings.

Mustard Sauce

By

On May 20, 2010

In Recipes

2 Tbs Dijon Mustard
2 Tbs Whole Grain Mustard
2 Tbs White Wine
1-2 Garlic Cloves [minced]
2 Tbs Extra Virgin Olive Oil
1 tsp Herbs [fresh chopped chives + thyme]
Freshly Ground Black Pepper

Heat olive oil over medium low heat in a small skillet. Add garlic and cook for 1-2 minutes [do not allow garlic to brown]. Add white wine and simmer for 2-5 minutes, until alcohol is cooked off. Transfer to a small bowl and mix in mustard. Add herbs and season.

About 4 servings as a topping for grilled or broiled salmon. Can be easily scaled up or down. Experiment with other herbs like tarragon, marjoram and oregano.

Garlicky Hummus

By

On May 20, 2010

In Beans, Tofu + Lentils, Recipes

2 cans Garbanzo Beans [rinsed]
4 Garlic Cloves [make a very garlicky hummus]
1/4 cup + 2 Tbs Tahini
2 Lemons [juice only from 1-1/2, or more]
1/2 cup olive oil
1 tsp Cumin
dash Cayenne Pepper
Salt + Freshly Ground Black Pepper
Smoked Spanish Paprika [garnish]

Add beans, garlic, tahini, lemon juice + 1/4 cup of olive oil to food processor and process till smooth. Add seasonings, process again. Taste, adding more lemon juice, salt + pepper to taste. Garnish with a sprinkle of smoked paprika and serve immediately.

Party size. Serve with bread and veggies.

[Use only two garlic cloves for a less garlic-dominant spread or if you’re going to serve it the next day.]

Butternut Squash Sauce

By

On May 18, 2010

In Recipes, Vegetables + Fruit

12 oz Butter Nut Squash [peeled + chopped into 1″ cubes]
5 Garlic Cloves [minced]
1 Butternut Squash [chopped into 1/2″ cubes]
Salt + Freshly Ground Black Pepper
1 cup Vegetable Broth
1 Tbs Olive Oil
1-2 Tbs Basil + Thyme [fresh, chopped]

Saute garlic in olive oil for 1 minute in a large saute pan with a lid. Add butternut squash + saute over medium heat for about 5 minutes until squash starts to brown. Add vegetable broth + scrape any browned bits from the bottom of the pan into broth. Cover and simmer squash until very tender, about 10 minutes. Mash with a fork, stirring to incorporate broth.

For use as a pizza sauce, simmer sauce over low heat, stirring frequently till desired consistency, about 5-10 minutes, then stir in herbs.

For use as a pasta sauce, thin with a small amount of unsweetened almond milk, simmer for 10 minutes, then stir in herbs. Serve over penne or other tube shaped pasta.

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