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Category: Vegetables + Fruit Page 2 of 5

Grilled Potato Leek Salad


3 small Leeks [well washed, green ends trimmed to 2″]
4 medium Golden Potatoes [cut in half]
1/4 cup Garlic Chives [chopped]
1/4 cup Mayonnaise
Sea Salt
Freshly Ground Black Pepper

Heat the grill to medium high. Lightly rub potatoes + leeks with a little bit of oil. Grill potatoes for 10 minutes on each side. Add leeks to the grill away from the hottest heat [top rack or over cooler coals]. Grill for 5 minutes, until leeks have grill marks + potatoes are just cooked through.

Chop leeks + mix in a medium size bowl with mayonnaise. Season generously with salt + pepper. Chop + stir in potatoes. Garnish with a bit of sweet Hungarian paprika. Serve warm or room temperature.

4+ side dish servings.

Cucumber Melon Salad


1 Pickling Cucumber [small, sliced thinly]
1 cup Cantaloupe [sliced thinly into 1″ pieces]
1 Carrot [small, peeled + shaved]
1-1/2 Tbs Red Onion [very thinly sliced]
1 Tbs Rice Wine Vinegar [seasoned]
Sea Salt [to taste]
1/2 tsp Honey
dash Sesame Seeds

Dissolve honey and salt in rice vinegar. Mix melon, carrot, red onion + cucumber in a small bowl. Toss with vinegar dressing + top with sesame seeds. Serve very cold, immediately.

Serves 1.

Spicy Carrot Ginger Soup


1 cup Sweet Onion [chopped]
2 Garlic Cloves [minced]
1-1/2 Tbs Ginger Root [peeled + chopped]
2 Tbs Butter
5 Carrots [chopped, about 3 cups]
2 cups Vegetable Broth
dash Smoked Hot Spanish Paprika [to taste]

Melt butter in a medium saucepan. Saute onion, garlic + ginger till softened, about 5 minutes. Add the carrots and saute a few minutes more. Add broth + paprika and simmer for 10-15 minutes, until the carrots are very tender. Puree with a blender till very smooth.

Serves 2.

Ethiopian Spiced Collard Greens


1 bunch Collard Greens [chopped, about 4 cups]
1 cup Red Onion [chopped finely]
1 Tbs Niter Kibbeh [spiced clarified butter*]
1 Tbs Ginger [fresh, grated finely]
3 Garlic Cloves [minced]
1 tsp Berbere*
Sea Salt

Heat niter kibbeh in a large saute pan over medium heat. Saute onion for about 5 minutes. Add ginger, garlic, berbere + saute for a minute more, stirring frequently. Turn the heat up a bit, add the collard greens and a splash of water. Steam saute until the green are tender, about 5 minutes. Serve seasoned with sea salt.

*Niter Kibbeh is an Ethiopian spiced, clarified butter made with cinnamon, cardamom and other spices. It is pretty simple to make, tastes incredible, and lasts for several months. I used the recipe in Moosewood Sunday Suppers + there are plenty of others online. It is a great base for lentil dishes, or even on toast. You could substitute butter if desired.

Berbere is an Ethiopian roasted spice mixture with plenty of sweet spices, Hungarian paprika, and dried red chilies. Again, I made the very simple recipe out of Moosewood, but this could certainly be purchased at a good specialty store or local Ethiopian restaurant.  It keeps well and can be used to season a great deal of dishes like sweet potato oven fries, lentils, chili…. I think a good sweet + spicy creole seasoning would made a good substitute.

Kohlrabi Cabbage Salad


1 Kohlrabi [peeled + grated]
2 Carrots [medium size, grated]
3/4 cup Purple Cabbage [sliced very thinly]

Dressing:
1 tsp Dijon Mustard
2 Tbs Extra Virgin Olive Oil
2 Tbs Meyer Lemon Juice [or lemon juice with a pinch of sugar]
dash Dried Marjoram
dash White Pepper
Sea Salt [to taste]

Mix kohlrabi, carrot + cabbage together in a bowl. Whisk the dressing ingredients together in a small bowl. Pour dressing over veggies + mix well. Serve cool.

Cilantro Peanut Pesto


2 cups Cilantro Leaves [fresh, packed]
1/4 cup Extra Virgin Olive Oil
1/3 cup Roasted Peanuts [salted]
1/2 inch Ginger Root [roughly chopped]
1 Garlic Clove
2 tsp Rice Vinegar [seasoned]

Combine all in a food processor + process till smooth.  Makes about 1 cup of pesto.

Excellent served over hot soba noodles, mixed with sautéed shrimp, as a sandwich spread… you could even mix a little in scrambled eggs.
Freeze in ice cube trays for later use.

Portabella Sandwich with Caramelized Onions

Caramelized Onions:
1-1/2 Onions [sliced very thinly, combination of white + purple onions]
6 springs Thyme [fresh]
Sea Salt
2 Tbs Olive Oil

Mushrooms:
2 Garlic Cloves [minced]
3 Portabella Mushrooms [stems removed, sliced into 1/2″ slices]
1 Tbs Olive Oil
2 Tbs Balsamic Vinegar
2 Tbs Red Wine
1 Tbs Oregano [fresh, chopped]

Horseradish [to taste]
6 slices Sourdough Bread [fresh baked, crusty outside, soft inside]

For the onions, heat olive oil in a large saute pan with a lid over medium heat. Swish hot oil over the bottom of the pan + add onions. Season with sea salt. Cook over medium heat, stirring occasionally + making sure the onions do not brown. After about 5 minutes, when onions have wilted + started to change color, reduce heat and cover. Stir occasionally until the onions are well caramelized, about 1/2 an hour.  When the onions are done, stir in the fresh thyme leaves.

Meanwhile, heat olive oil in another large saute pan with a lid for the mushrooms. Add garlic + heat till fragrant, about 1 minute. Add the mushroom slices + cover. Allow to cook over medium heat, stirring every few minutes. In about 5-7 minutes, when about half of the mushrooms have softened, add the wine, balsamic vinegar + oregano.   Stir well to coat. Cook for about 5 more minutes until most of the cooking liquid has evaporated.

Smear each piece of bread with horseradish to taste, then pile with caramelized onions + balsamic coated mushrooms. Put on the top slice of bread and toast the sandwich in a grill press till the bread is golden brown + the ingredients have soaked in to the bread. Serve hot.

*I served this with Cabbage Beet Coleslaw from The Kitchn.  A great fresh, wintery beet slaw with a honey mustard dressing + plenty of color on the plate.  I used a napa cabbage in the recipe + threw in a fresh segmented orange for a little extra sweetness.  Yum, a perfect January meal.

Winter Squash Soup

5 cups Winter Squash [1 delicata, 1 acorn, 1 small pumpkin, peeled + chopped]
3 Garlic Cloves [minced]
1 Celery Rib [chopped]
1 Carrot [chopped]
1 Tbs Olive Oil
2 cups Vegetable Broth
1/2 tsp Smoked Spanish Paprika
1 Tbs Chives
Sea Salt
Balsamic Vinegar [for drizzling]

Heat oil in a medium sized soup pot. Saute garlic, celery + carrot for several minutes then add all of the squash. Cook over medium heat until the squash is tender + browning, about 15-20 minutes. Add the vegetable broth, paprika + season with plenty of salt. Cover and simmer until all the vegetables are very tender + can be easily mashed with a wooden spoon. Mash as much of the squash as desired or until the soup is thick and well blended.

Serve with a little bit of nicely aged balsamic vinegar on top. About 4 main course servings.

Green Tomato Pickles

1 cup Green Tomatoes [unripe, sliced into 1/4″ rounds]
1 Garlic Clove [sliced]
1 Chili Pepper [stem removed, cut in half, seeded]
1/2 cup Water
1/2 cup White Vinegar [raw, unfiltered]
3 Cloves
1/2 tsp Black Peppercorns
1/4 tsp Yellow Mustard Seed
dash Celery Seed

Bring water, vinegar + spices to a boil in a small sauce pan. Put tomatoes, garlic + chili into a very clean jar. Pour vinegar mixture into jar, stirring + making sure all the tomatoes are submerged. Allow to sit for at least 24 hours.

Mushroom Gravy

2 cups Vegetable Broth
1/4 oz Dried Porcini Mushrooms [broken into very small pieces]
8 – 10 Crimini Mushrooms [sliced thinly]
1 Tbs Olive Oil
2 Garlic Cloves [minced]
1 tsp+ Corn Starch [mixed into 1 tsp water]
Fresh Rosemary [chopped, to taste]
Salt + Freshly Ground Black Pepper [to taste]

Bring broth to a boil, stir in dried mushrooms. Cover + reduce heat to a very low simmer.

Meanwhile, in a high walled saute pan, saute garlic + mushrooms in olive oil over medium heat for about 10 minutes. Add broth and mushrooms to saute pan and allow to simmer for 5 more minutes. Increase the heat and stir in the corn starch + water mixture to thicken. Remove from heat, season with salt, pepper + rosemary.

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