Shredded Radicchio with Walnut Vinaigrette, Hard-Cooked Egg, and Toasted Bread Crumbs
1 head radicchio
1 egg, hard-cooked
walnut-Shallot Vinaigrette
2 tablespoons chopped parsley
sea salt
fresh bread crumbs crisped in olive oil or chopped toasted walnuts, to finish
Quarter the radicchio head through the stem end, then slice the quarters very thinly crosswise. Peel the egg and chop the white and yolk.
Toss the radicchio with the vinaigrette and the parsley. Taste for salt, add more if needed, and toss again. Arrange the radicchio on individual plates. Strew the chopped egg and bread crumbs over each and serve.
Walnut-Shallot Vinaigrette (makes about 1/3 cup)
1 large shallot, finely diced
sea salt
1 tablespoon aged sherry or red wine vinegar
1/12/ teaspoons prepared mustard
3 tablespoons walnut oil, or more, as needed
Combine the shallot, 1/4 teaspoon salt, and vinegar in a bowl and let stand for 10 minutes. Whisk in the mustard and 3 tablespoons oil and taste. If the vinaigrette is too sharp, whisk in a little more oil.
Source: Vegetable Literacy - Deborah Madison
Beet, Fennel + Apple Soup
2 tablespoons extra virgin olive oil
1 fennel bulb, green parts discarded, white parts diced
1 yellow onion, diced
2 garlic cloves, finely minced
coarse sea salt
3 medium beets, peeled and roughly chopped
2 small apples, peeled and roughly chopped
6 cups vegetable or chicken stock
freshly ground black pepper
Heat the olive oil in a soup pot set over medium heat. Add the fennel, onion, and garlic along with a big pinch of salt and cook, stirring now and then, until softened but not browned, about 10 minutes.
Add the beets and apples to the pot and pour in the stock. Turn the heat to high, bring the soup to a boil, then turn the heat down and let the soup simmer until the beets and apples are completely soft, 30 to 35 minutes. Carefully puree the soup in a powerful blender and season to taste with salt and pepper.
Source: It's All Good - Gwyneth Paltrow and Julia Turshen
Turkey + Black Bean Chili with Sweet Potatoes
2 sweet potatoes, peeled and cut into 3/4 inch pieces
1/4 cup extra virgin olive oil, divided
course sea salt
1 large yellow onion, diced (about 1 1/2 cups)
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon sweet pimenton
1/2 teaspoon mild chili powder
1 pound ground turkey
28 ounce can whole peeled tomatoes (BPA free)
14 ounce can black beans, rinsed and drained (BPA free)
Preheat the oven to 400 degrees f
Toss the sweet potatoes with 2 tablespoons of the olive oil and spread them out on a parchment-lined baking sheet. Evenly sprinkle with a good pinch of salt and roast, stirring now and then, until soft, about 20 minutes. Set aside.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large heavy-bottomed pot set over medium heat. Add the onion, garlic, cumin, pimenton, chili powder, and a big pinch of salt and cook, stirring now and then, until nice and soft but not too browned, 8-10 minutes. Add the turkey to the pan and cook, stirring now and then to break it up, until its liquid has been released and has evaporated and the meat is nicely browned.
Add the tomatoes and a large pinch of salt to the pot and turn the heat to high. Swish 1/2 cup of water in the tomato can to get all the tomato bits off and add this liquid to the pot, too. Once the mixture comes to a boil, turn the heat to low and let the chili simmer for 20 minutes. Use the back of your wooden spoon to crush the tomatoes as they cook.
Add the beans and the reserved sweet potatoes to the chili and continue to simmer for another 15 minutes.
Source: It's All Good - Gwyneth Paltrow and Julia Turshen
Roasted Cauliflower & Cheddar Soup
1 ( 1 1/2 pound ) head of cauliflower, cut into florets
3 cloves garlic
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 medium onion, diced
2 celery ribs, diced
3 1/2 cups vegetable broth
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 cup shredded white cheddar cheese
Salt and freshly ground black pepper, to taste
Preheat the oven to 400 degrees F. In a large bowl, toss the cauliflower and garlic cloves in the olive oil until well coated. Season with salt and pepper, to taste. Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.
Heat the olive oil in a large sauce pan over medium heat, add the onion and celery and saute until tender, about 5-7 minutes. Chop up the roasted garlic. Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.
Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Add the cheddar cheese and stir until melted. Season with salt and pepper and remove from heat. Ladle the soup into bowls and serve warm. We like to serve the bread with crusty bread or homemade croutons.
Source: Two Peas & Their Pod Blog - http://www.twopeasandtheirpod.com/roasted-cauliflower-cheddar-soup/
Cauliflower & Chickpeas with a Mustard Vinaigrette
14 ounces cooked, drained chickpeas
1 head cauliflower, leaves removed and cut into bite-sized florets
olive oil
coarse sea salt
1 tbsp. dijon mustard
1 tbsp. seeded mustard
1 tbsp. white wine vinegar
black pepper
1/4 cup chopped parsley
Preheat oven to 400F. Toss chickpeas and cauliflower together in a large roasting pan with 3 tbsp. olive oil and a big pinch of salt. Roast, stirring occasionally until everything is brown and cauliflower is soft. About 45 minutes.
Meanwhile, whisk together the mustards, vinegar and 1/4 cup olive oil with a big pinch of salt and pepper. While the chickpeas and cauliflower are still warm, toss them with the dressing and parsley. Serve warm or at room temperature.
Source: It's All Good - Gwyneth Paltrow & Julia Turshen
Roasted Cipollini Onions with Honey & Balsamic
2 quarts water
4 pounds Cipollini onions
4 rosemary sprigs
1 cup dry red wine
1/2 cup soy sauce
1/3 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
Rosemary sprigs
Preheat oven to 475°.
Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.
Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.
Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.
Napa Cabbage Salad
1/2 cup slivered almonds
3 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1 pound napa cabbage, chopped
2 scallions, thinly sliced
1/4 cup chopped cilantro
Freshly ground pepper
Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool. In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.
Wilted Spinach Salad with Caramelized Onions & Warm Feta Dressing
- 1/2 lb. spinach
- 5 tablespoons olive oil, divided
- 1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
- 1 7-ounce package feta cheese, coarsely crumbled
- 2 tablespoons Sherry wine vinegar
Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.
Cabbage, Beet & Carrot Salad with Cashews in a Ginger & Soy Dressing
3 medium carrots
3 raw medium beetroots
1/4 of a small red cabbage
1/4 of a small white cabbage
1 small red pepper, deseeded and finely sliced
1/2 a medium red onion, finely sliced
1 small bunch of fresh mint, leaves roughly chopped
1 small bunch of fresh coriander, leaves only
25g cashew nuts, lightly toasted in a dry frying pan and roughly chopped
For the soy, chilli & ginger dressing:
100ml dark soy sauce
100g clear honey
juice of 4 large limes
1 tablespoon caster sugar
2 cloves of garlic, crushed & finely chopped
2cm piece of fresh root ginger, peeled & finely chopped
75g cashew nuts
To make the dressing, put all the ingredients, apart from the cashew nuts, into a small pan. Bring to a gentle simmer, stirring constantly, and cook for 2 minutes, then remove from the heat and leave to cool.
Put the cashew nuts into a food processor, then add the cooled dressing and blitz until smooth. Keep to one side.
If you have a Japanese mandoline, use the attachment that cuts into curls to shred the carrots, otherwise use a flat mandolin with a medium attachment to shred them lengthways into spaghetti-like strips; or cut them into very fine, long julienne stripes with a sharp knife. Put the shredded carrots into a large bowl. Peel and shred the beetroots in the same way and add to the carrots.
Remove any damaged outer leaves from the cabbages, as well as the central core, and discard. Shred the cabbages very finely and add to the bowl, along with the pepper, red onion, mint, coriander leaves and toasted cashews, and toss lightly.
To serve, drizzle with the dressing, toss lightly and tumble on to a serving platter.
Cucumber-Purslane Yogurt Salad
You can adapt this recipe using smaller quantities.
5 large Cucumber, peeled, seeded and cut into quarter-round slices
1/4 pound Purslane, large stems removed, washed and drained well
2 tablespoons each, Fresh chopped mint, cilantro and chervil
4 cups Whole milk yogurt
1/4 cup Virgin olive oil
3 cloves Garlic, puréed with the blade of a knife
2 teaspoon ground Coriander
kosher Salt and ground Black Pepper
Place the cucumber, purslane and herbs into a large bowl. In another
bowl, stir together the yogurt, olive oil and garlic, coriander and
season to taste with salt. Add the yogurt mixture to the vegetables and
mix well. Add a pinch of ground black pepper. Taste the dressed
cucumber-purslane salad for seasoning, adding a little more salt if
needed. Serve chilled.
Seared Radicchio with Mozzarella
Once your pan is hot, sear the radicchio, turn down the heat, then let it cook slowly. It comes out with just enough bitterness to be enjoyable. Serve it as a side dish or as a vegetarian entrée with a mound of soft polenta. The bitter, sweet, and nutty flavors of the radicchio and the corn make a great match.
1 head radicchio
3 T olive oil
Salt and freshly ground black pepper
1 garlic clove, minced
2 T balsamic vinegar
1 (4-oz.) ball fresh mozzarella, cut into thin rounds
Rinse the radicchio, then cut it into wedges about 1 ½ inches across, keeping the root ends intact. Brush generously with olive oil and season well with salt and pepper. Heat a cast-iron skillet over medium-high heat. When it’s good and hot, add the radicchio. Press down on the wedges to ensure contact, reduce the heat to medium-low, and cook until browned, about 5 minutes. Turn and cook on the second side. The red will turn brownish, and the leaves should get crisp in places.
Scatter the garlic over the radicchio, add the vinegar, and cover with the cheese. Cover the pan and cook just until the cheese is soft, 2 or 3 minutes. Season with pepper, arrange on a platter, and serve.
Recipe by Deborah Madison, from Local Flavors
Swiss Chard and Potatoes
Recipe courtesy of CSA Member Liza Corvetti
Baba's Blitva s Krumpirom
(grandma's Swiss chard and potatoes)
1 bunch of Swiss chard (white works best)
3-4 potatoes
olive oil
3 pieces of fresh garlic sliced thin
salt and pepper
reserved water from potatoes
Peel and cube the potatoes. Cut the Swiss chard removing the leaf from the stems. Cut the stems into small pieces and chop the leaves (reserve the leaves). Add the potato and stems to boiling salty water. After approx. 10 minutes of potatoes boiling with the stems add the Swiss chard leaves. Boil until potatoes are tender for mashing (another 5-7 minutes). Reserve approx 1-1.5 cups of the potato water before draining potatoes and Swiss card. In a sauté pan, heat olive oil and sliced garlic until garlic is lightly browned. Add potato mixture to the sauté pan and smash the potatoes. Slowly add the reserved water and mash in with the potato mixture until you have a moist mash. Add Salt and pepper to taste.
Chard Cakes with Sorrel Sauce
Adapted from “Plenty” by Yotam Ottolenghi (Chronicle Books)
3 cups sorrel leaves
1/2 cup Greek yogurt
1 garlic clove, crushed
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
Salt and pepper
1 1/4 pounds Swiss chard
1/3 cup pine nuts
4 ounces kashkaval cheese (or pecorino), coarsely grated
1 egg
6 tablespoons dried white bread crumbs
Mixture of vegetable oil and olive oil, for frying
Make the sauce: In a food processor or a blender, place sorrel, yogurt, garlic, 2 tablespoons olive oil, the mustard and salt to taste; process until it is bright green. Taste and add salt, if desired. Refrigerate until needed.
Cut woody white stalks from chard leaves. Bring a large pan of water to boil. Add the stalks and simmer for 4 minutes. Then add the leaves, stir and continue simmering for 3 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop leaves and stalks roughly and put in a medium bowl.
In a small skillet, fry pine nuts in 1 tablespoon olive oil for 1 minute, or until light brown. Add nuts and oil to the chard, followed by the cheese, egg, bread crumbs, 1/4 teaspoon salt and pepper to taste. If mixture is very soft and sticky, add more crumbs.
Pour enough frying oil into a large skillet to come 1/4 inch up the sides. Shape chard mixture into eight patties roughly 2 inches in diameter and 5/8-inch thick. Fry them for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.
Yield: 4 appetizer servings.
Baked Eggs with Arugula, Yoghurt & Chili
From the much-loved Ottolenghi’s ‘Plenty’ cookbook.
serves 2
4 large eggs
2 tbsp olive oil
1 bunch Arugula
1/2 cup Greek yoghurt
1 garlic clove, crushed
1/2 tsp kirmizi biber*
(or a mix of chilli flakes + sweet paprika)
3 1/2 tbsp unsalted butter
6 sage leaves, shredded
salt
Preheat the oven to 300°F.
Place the rocket and olive oil in a large pan and sprinkle over a little salt. Sauté on a medium heat for a few minutes, until the rocket wilts and most of the liquid has evaporated.
Transfer to a small baking dish (or leave in the pan, if ovenproof) and make four deep indentations in the cooked rocket. Carefully break an egg into each hollow then place in the preheated oven to cook for 10-15 minutes, or until whites are set.
While the eggs are baking make your garlic yoghurt and chilli butter. First, stir the garlic through the yoghurt and season generously with salt. Set aside.
In a small saucepan, melt the butter then add a pinch of salt and the kirmizi biber (or chilli flakes and paprika) and fry for a couple of minutes until the butter starts to foam and take on a golden red hue. Add the sage and cook for a few more seconds. Remove from heat.
When your eggs are ready to your liking, take them out of the oven. Spoon on a large dollop of garlicky yoghurt and pour over the hot chilli butter. Serve immediately.
* a spice with a sweet aroma and varying levels of spiciness, can be found in Turkish grocers
Radishes, Feta & Spring Herbs
Lavash (Middle Eastern flatbread) or pita bread
Toasted walnut halves
Radishes, trimmed
Green onions, trimmed, halved lengthwise if large, and cut into 3-inch lengths (white and pale green parts only)
Herb sprigs (such as basil, dill, mint, oregano, tarragon, Italian parsley, and cilantro), thick stems removed but leaves left whole
Whipped Feta:
½ pound Greek, French, Bulgarian, or Israeli feta cheese
½ teaspoon minced garlic
Pinch of hot red pepper flakes or coarsely ground medium-hot red pepper such as Syrian Aleppo or Turkish Mara
¼ teaspoon dried Turkish mint, or 1 teaspoon finely minced fresh mint
1 to 2 tablespoons extra virgin olive oil
If using lavash, warm according to package directions until soft and pliable. If using pita bread, preheat the oven to 350°F. Wrap the pita bread in aluminum foil and bake until hot throughout, about 10 minutes.
To make the whipped feta, put the feta, garlic, hot pepper flakes, mint, and 1 tablespoon olive oil in a small food processor and puree until smooth, adding up to 1 tablespoon more oil if necessary to achieve a smooth consistency.
Put the feta in a serving bowl. On a large platter, arrange the walnut halves, radishes, green onions, herbs, and flowers attractively, either in individual mounds or mixed.
Serve the warm bread with the platter of cheese and herbs. Invite diners to spread a small piece of bread with the feta, then wrap the bread, taco style, around any of the other ingredients, preferably in combination.
Courtesy of Janet Fletcher/Sur La Table
Chive Flower Butter
1 lb. unsalted butter, softened
About 12 chive flowers, freshly picked
1 t. fleur de sel or kosher salt
Pick the flower petals off the stem of the chive. Whip the butter until creamy in KitchenAid. Add the flower petals and the salt. Whip until combined. On a piece of parchment paper or wax paper, roll the butter into a log. Keep in the fridge or freezer until you are ready to use it.
Roasted Radishes with Warm Shallot Vinaigrette
1 lb. Watermelon Radish
2 tbsp. Olive Oil
Salt
Pepper
Dressing:
1/3 cup plus 2 tbsp Olive Oil
4 large Shallots, thinly sliced
Salt & Pepper
1/3 cup White Wine Vinegar
1/2 tsp Sugar
Preheat oven to 375F. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour.
For dressing: Heat 2 tbsp. of the oil in a medium skillet over medium heat. Add the shallots and 1/2 tsp. salt and cook, stirring often, until softened, 8 to 10 minutes. Add the vinegar, sugar, the remaining 1/3 cup of oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, sirring, until heated through, 1 minute.
Combine and serve!
Source: Whole Foods Market
Maple and Orange Glazed Carrots
1 tablespoon olive oil
1 tablespoon butter
2 pound carrots - peeled and cut into 1/4-inch slices
3 cup - chicken stock
1/2 teaspoon orange zest
1/4 cup orange juice
3 tablespoon butter (unsalted)
3 tablespoon maple syrup
1/2 teaspoon red chile flakes - ground
1 pinch salt and pepper
Heat a deep saute pan or Dutch oven to medium-high. Add the oil and 1 tablespoon of butter. Once the butter melts, add the carrots. Saute for about a minute until the carrots get a little color on them. Add the chicken stock. Turn the heat down to medium-low. Simmer the carrots until they can be pierced with a paring knife. Add more stock if necessary. By time the carrots are cooked there should be about a 1/2 cup of stock remaining. Add the zest, juice, 2 tablespoons of butter, maple syrup, chile flakes and seasoning. Turn the heat up to medium-high and saute the carrots until a glaze forms.
Spring Onion Jam
1 tablespoon butter
1 tablespoon olive oil
2 large spring onions (Walla Walla Onions), sliced thinly
1/2 cup light brown sugar
1/3 cup white wine (Chardonnay or Pinot Grigio works well)
1/3 cup white balsamic vinegar
2 tablespoons apricot jam
1 teaspoon fresh thyme, chopped
salt and black pepper to taste
Melt butter and oil in a medium-sized skillet over medium heat. Add sliced onions and cook, stirring, until soft and translucent, about 10 minutes.
Add the sugar, wine, balsamic vinegar, apricot jam, thyme and a pinch of salt and pepper. Cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes.
Transfer the onion jam to a bowl and let cool. Serve at room temperature.
Grilled Scallions with Lemon
1/4 teaspoon olive oil
1/8 teaspoon salt
a few twists of black pepper
1/2 lemon
Special equipment: 2 (8-inch) wooden skewers, soaked in water for 30 minutes
Toss scallions with oil, salt, and pepper in a large bowl. Line up scallions side by side on a work surface and thread skewers, 1 at a time, crosswise through all scallions to form a solid rectangle. (Skewers should be inserted about 2 inches from each end.) Grill on lightly oiled grill rack, uncovered, turning over once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.
Source: Gourmet Magazine
Read More http://www.epicurious.com/recipes/food/printerfriendly/Grilled-Scallions-with-Lemon-108401#ixzz1QZpVEIHv