CSA Salad with Carrot-Ginger Dressing

CSA distributions have begun, and we all know what that means in New England: greens! And loads of cruciferous roots, stems, and leaves, too. While many of these items are delicious sauteed, stir-fried, and roasted, I prefer to eat them in their raw state when temperatures linger in the upper 80's/low 90's, much like they have this week. Here's a suggestion for a CSA-inspired salad with a refreshing and robust carrot-ginger dressing.

CSA Salad
Makes 2 servings
Ingredients:

• 6 cups salad greens, such as chopped head lettuce, spinach, or arugula
• 2 cups Asian greens, such as chopped mustard greens, kale, bok choy, or cabbage
• 1 kohlrabi, julienne-sliced
• 4 radishes or 2 turnips, thinly-sliced
• 1 cup sugar snap or snow peas, tops and strings removed
• Garnish of scallions, thinly-sliced

Directions:
Wash, chop, and (salad) spin greens. Wash and prep other vegetables as indicated. Combine and gently toss greens and kohlrabi with carrot-ginger dressing or preferred dressing; garnish with radish/turnip slices, peas, and scallions.

Carrot-Ginger Dressing
Makes about 1 1/2 cups or more

Ingredients:

• 4 medium carrots, roughly chopped
• 1-inch piece of fresh ginger, peeled and roughly chopped
• 1-2 tbsp garlic scape, finely chopped
• 3 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp soy sauce
• 1/4 cup oil (I used walnut oil)

Directions:

Place all ingredients except oil in a blender or food processor; process until finely chopped. Slowly add the oil and continue processing until smooth; add water to thin, if desired. The dressing can be refrigerated in an airtight container for up to one week.

Rebekah

Images by Rebekah Carter (2012). Dressing recipe slightly adapted from The Kitchn.

Dressed Beets with Spring Onion

It's hard to believe that we are now just weeks away from rhubarb, strawberries, and the start of CSA distributions and farmers markets in New England. In preparation for this season, I'm exploring cookbooks, websites (the farm already has some great ideas, too), and just generally keeping my eyes peeled for healthy new recipes and ideas to share with you in the months ahead. Considering beets and spring onions are some of the earlier crops to be harvested, I thought it would be nice to share with you this simple preparation for roasted beets. Delicious on a salad or sauteed greens (how about those from the beets themselves?), sweet and tender beets tossed in a tangy vinaigrette are great served cold or hot. With all the beets that I frequently pick out for my weekly share, I predict I'll be making these, along with many a slaw and salad, for those hot and humid lunches on the farm.

Dressed Beets with Spring Onion
Makes about 6 servings

Ingredients:

• 3 medium beets (about 2 lbs, roots only)
• olive oil to drizzle
• 1 tbsp apple cider vinegar
• 1 tbsp balsamic vinegar
• 1/4 tsp Dijon mustard
• 1/4 tsp maple syrup (optional)
• 1/4 cup oil (I used walnut oil)
• 1-2 small spring onions, thinly-sliced
• salt and pepper to taste

Directions:

Preheat the oven to 400 degrees F. Wash the beets, drizzle lightly with olive oil, and wrap in aluminum foil. Place the wrapped beets in a baking dish and roast until tender throughout, about 45-60 minutes. Remove them from the oven and allow to cool for five minutes or until you can handle them.

While waiting for the beets to cool, slice the onion or scallion, separating the white from green pieces, and set aside. In a small bowl, whisk together the vinegars, mustard, sugar (optional), oil, and salt until well combined.

Using clean hands, rub off the beets' skin (tough spots can be removed with a peeler). Slice the beets in half and then again into 1/4"-thick half-rounds or smaller; transfer to a deep bowl. Add the white parts of the onion and dressing, tossing or mixing with a rubber spatula to coat evenly. The dish can be served immediately but tastes even better when allowed to marinate for another 12-24 hours in the fridge. When ready to serve, sprinkle with the green parts of the onion. Consume within 5-7 days.

Dressed beets atop a bed of spring mix with red quinoa and goat cheese (a sprinkle of feta, sunflowers seeds, and balsamic vinegar were added after this picture was taken to make for an awesome lunch.)


Rebekah

Images by Rebekah Carter (2011-2012).

Brussels Sprouts Two Ways

 As I was walking over to my newly-assigned garden plot at Green Rows of Waltham, I took a moment to watch the birds combing what appeared to be a field of old Brussels sprouts stalks at the farm. It was then that I remembered purchasing a big bag of sprouts, now hiding in the depths of my refrigerator, a week or so prior. Those little green knobs of health needed to get cooked up A-sap, before they had a chance to turn yellow on me and become fodder for the compost bin.

The chill in the April air inspired thoughts of a rich and creamy casserole, while the nutrition student in me begged for a lighter dish which could be eaten later, unheated. With more than enough sprouts on hand, I was able to satisfy both cravings and cook up the sprouts two ways.

Sweet & Crunchy Sprouts

Makes about 4 servings

Ingredients:

• 1 lb Brussels sprouts
• 2 tbsp olive oil
• 1/4 tsp ground nutmeg
• 1 tbsp sugar (I used maple syrup)
• 1 tbsp vinegar (optional; if you want a bit of tang)
• 1/2 cup toasted walnuts, chopped (can substitute hazelnuts or pecans)
• 1/2 cup dried cranberries
• salt and pepper to taste

Directions:

Wash, trim, and thinly slice the Brussels sprouts. In a large pan, heat the oil over medium-high heat. Add the sprouts, nutmeg, salt, and pepper, sauteing for about 2 minutes. Add the sugar and vinegar, if using, toss to combine, and cook for another minute. Add the walnuts and cranberries, and toss to combine. Delicious when served warm or chilled.


Brussels Sprout Gratin
Makes about 6-8 servings

Ingredients:

• 1 1/2 lbs Brussels sprouts
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk, room temperature (I used 1% milk fat)
• 1 1/2 cup Gruyère cheese, grated
• 1/2 cup toasted panko crumbs (optional, not shown)
• salt and pepper to taste

Directions:

Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. As the water heats up, wash and trim the Brussels sprouts. When boiling, add the sprouts to the pot and cook until they are bright green and just beginning to soften, about 5 to 7 minutes. Remove the sprouts with a slotted spoon and transfer to a bowl of ice water to stop the cooking process.

In a small saucepan, melt the butter and flour together over medium heat; whisk until smooth and bubbling, about a minute. Slowly whisk in the milk and cook, whisking frequently, until the sauce is thick and creamy, about 2 to 3 minutes more. Season with salt and lots of pepper.

Slice the sprouts in half and transfer them in an even layer into a glass or ceramic baking dish. Pour the sauce over the sprouts and then sprinkle with cheese; for added crunch, sprinkle panko crumbs over the cheese layer. Bake until the top is bubbling and beginning to brown, about 15-20 minutes.


Rebekah

Images by Rebekah Carter (2012). Recipes adapted from Sunny Anderson and Claire Robinson of the Food Network, respectively.

Kimchi

Kimchi is a classic Korean dish of fermented vegetables such as cabbage, radish, cucumber, and alliums (garlic, onion, scallions). Though pickled foods were once heavily relied upon as a major source of vitamins and minerals during the winter months in cooler climates, the increased availability of fresh produce year-round has transformed the practice into more of a tradition than an outright need in many parts of the world. Even so, the distinctly-flavored dish, which is high in fiber, vitamins C, K, and B9 (folate), and lactic acid bacteria while low in calories, has become evermore popular around the globe and can be easily prepared at home.

Kimchi
Makes about 2 quarts

Ingredients:

• 1 large head of cabbage (Napa, Chinese, or Savoy)
• 1/2 cup salt
• 1 gallon cool water
• 10 cloves garlic, peeled and thinly sliced
• 2-inch piece of ginger, peeled and grated (I used a microplane grater)
• 1/2 cup chili powder (Korean recommended; I used New Mexican)
• 1 cup daikon radish, peeled and thinly sliced (Can also use spring/summer radishes)
• 1 cup carrot, peeled and julienne cut
• 1 apple or pear, peeled and finely chopped or 1 tsp sugar
• cayenne pepper to taste (optional)
• 1/4 cup fish sauce or water

Directions:

Wash the cabbage leaves, drain, and chop them into one-inch pieces. Fill a large bowl with the salt and water, stirring to dissolve the salt. Add the cabbage to the brine, covering with a large plate to keep it submerged. Allow it to sit for two hours.

While you are waiting on the cabbage, you can prepare the chili paste. The really quick and easy way is to throw your garlic, ginger, fruit or sugar, fish sauce or water, and chili powder into a food processor and buzz it into a puree. However, I do not own such luxurious equipment! So I had to put in a little more time and elbow grease. I grated the ginger (you could also grate the garlic if you want) and whisked it with the chili powder, a few shakes of cayenne pepper to up the heat, and fish sauce (or water) to get a paste-like consistency. I thinly sliced the garlic and finely chopped the fruit but kept these items to the side. While waiting on your cabbage, you can also julienne cut carrots and thinly slice your radish(es).

After letting the cabbage soak, drain and rinse it. Then using your hands (I advise wearing gloves if you have any small cuts), gently squeeze as much moisture out of the cabbage as you can, placing it into another large bowl as you go. Add the carrots, radish, garlic, fruit (or sugar), and chili paste and toss so that all pieces are thoroughly coated with the paste. Pack the kimchi into 2 glass quart jars, tightly seal, and place in a cool, dark place. Allow the kimchi to sit for one or two days until it begins to ferment; you'll know it's "working" when it gets a little bubbly. The kimchi should then be stored in the refrigerator and consumed within a month.

Enjoy as a snack, appetizer, or condiment.

Rebekah

Images by Rebekah Carter (2012). Recipe adapted from David Lebovitz.

Mushroom Chickpea Burgers

I'm always on the lookout for savory, meatless dishes that feature whole foods instead of processed meat substitutes. When I found this recipe a few weeks back, I knew I had to give it a go. Mushrooms are not only adored for their distinct texture and umami taste, but perhaps more importantly for their incredible healthfulness. The variety featured here- cremini, portobello, and shiitake - are loaded with B vitamins like riboflavin, niacin, and pantothenic acid that help maintain a healthy metabolism, in addition to minerals such as potassium, copper, manganese, phosphorus, and selenium. The chickpeas and their flour tout high levels of folate, which plays a critical role in DNA synthesis, repair, and methylation, as well as a slew of essential minerals. Serve these burgers on buns or salad greens, garnishing with your favorite condiments (I recommend a little 'kraut or pickled onions and cucumbers), cheese, or thinly-sliced veggies.

Mushroom Chickpea Burgers

Ingredients:

• 1 lb portobello mushrooms
• 1 lb cremini mushrooms
• 1/2 lb shiitake mushrooms
• 1 cup cooked chickpeas
• 1 1/2 cups chickpea flour (or 1 cup chickpea flour & 1/2 cup nutritional yeast)
• 1 cup mirepoix (equal portions diced carrots, celery, & onion)
• 3 tbsp tamari
• 1 tbsp Sriracha
• 1 tbsp ground cumin
• 1/4 cup packed soft herbs, finely chopped (tarragon and basil work well)
• 1 tbsp lemon juice
• salt and pepper to taste
• olive oil for sauteing and frying

Directions:

Remove stems from shiitakes and trim the bottom half-inch from portobellos. Dice all three mushroom varieties to a small, uniform size.

Heat a wide, heavy-bottomed sauce pan over medium heat; add 2 tbsp olive oil, followed by the mirepoix, and cook for 3 minutes, stirring often. Add the mushrooms and cook for another 4 minutes, again stirring frequently. Add the tamari and stir, then remove from heat; transfer the mixture to a large bowl and set aside.

When the mixture has cooled enough to handle, add the chickpeas, flour, cumin, and nutritional yeast, if using. Using your hands, mash the mixture until about half of the chickpeas are crushed. Fold in the Sriracha, herbs, and lemon juice; season to taste with salt and pepper.

Shape the mixture into six-oz patties. Coat the bottom of a large pan with olive oil; when the oil begins to shimmer, add a burger; cook for 3 minutes or until golden and crisp, flip, and repeat.

Serve immediately or refrigerate for up to five days.

Pairs nicely with some freshly-baked or toasted honey whole wheat rolls!

My two cents: I really enjoyed these burgers. BUT I do want to tell you that the next time I make them, I will chop up the mushrooms more (not for texture, for stickability) and be more careful to use the author's recommended amount of flour (I didn't measure and definitely did less than what was written).

Rebekah

Images by Rebekah Carter (2012). Recipe by Brian Van Etten of Veggie Galaxy via STUFF Magazine (Boston).

Muhammara

Muhammara is one of those foods that upon first taste I thought to myself, "why have I NEVER had this before?!" Lightly-toasted walnuts and roasted red bell peppers are chopped, blended, and seasoned to make a bold and heart-healthy spread, sandwich-filler, or salad-topper. Smooth or chunky, you can't go wrong with this combination of flavor. If serving as a dip, garnish the bowl with pomegranate arils and fresh mint for a more elegant presentation.

Muhammara
Makes about 1 1/2 cups

Ingredients:

• 1 cup raw walnuts
• 1 large or 2 small red bell peppers
• 2 garlic garlic cloves
• 1 tsp red pepper flakes
• 1 1/2 tbsp lemon juice
• 1 1/2 tbsp pomegranate molasses (available at most Middle Eastern, natural, and whole foods stores)
• 1/2 tbsp paprika
• 1/2 tsp cumin
• 1/4 tsp black pepper
• salt to taste (I used 1/2 tsp)
• 1 tbsp extra virgin olive oil

Directions:
Preheat the oven to 450 degrees F; toast walnuts until fragrant, about 10 minutes (they should not brown much or at all). On your stove top, roast your bell pepper over an open flame, turning every few minutes with tongs to ensure all sides become charred. Remove the bell pepper from heat and allow to cool until you are able to handle them. Use your fingers to rub and peel off the bell pepper's skin and gently rinse to remove stubborn, sticky charred bits; reserve the pepper flesh in a small bowl and discard the charred skin, stem, and seeds.

In a food processor or blender, pulse or blend all ingredients until desired texture is achieved (chunky for fillers and toppers, smooth for a dip or spread). If you are like me and don't have such equipment, simply chop the nuts (I pulse roughly chopped pieces in my coffee-grinder-turned-flaxseed-demolisher for a smooth spread), peppers, and garlic* into pieces that will yield desired texture. Combine all ingredients in a stand up mixer and blend (or vigorously stir by hand in a medium bowl) until well incorporated. Refrigerate in an airtight container for up to a week.

*I love garlic, and it sure loves me back. However, I do not enjoy having the taste of raw garlic on my tongue for an entire day, which is what happens to me if I consume it raw cloves. To tone down its bite, I like to crush or slice the garlic and let it sit in the olive oil in a stainless steel measuring cup on the stove while the walnuts roast and peppers toast. After the oil warms and the garlic becomes fragrant, I discard the cloves and continue on with the recipe.


Rebekah

Images by Rebekah Carter (2012). Recipe adapted from DedeMed Mediterranean Cooking.

Chili Sin Carne & Rustic Bread

I'm not going to lie: I'm not a football fan, or a watcher of sports in general. But there is something about championship games that reels me in just about every year, especially when New England's finest are on the field. It is in these moments that I get to feel like a true New England-ah, even if I get more excitement out of analyzing the debut of top-dollar commercials than the plays making (or breaking) a home-state win.

What better to go with the Game Day of Game Days than a bowl of hot and spicy chili? It's hearty texture and robust flavor can be relished by omnivores and herbivores alike with the following recipe. Though meatless, subtle accents from cocoa and beer add a depth of flavor that is hard to resist. Serve with a fresh loaf of dense and chewy bread (fret not; it's likely the most hands-off recipe you'll ever come by) and you've got yourself two healthy and delicious homemade creations to add to your Game Day spread.


Chili Sin Carne
Serves about 6-10 (depending on portion size)

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 3-4 cloves garlic, finely chopped
• 1-3 tbsp hot peppers, finely chopped (I used jalapenos)
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 2 tsp cocoa powder
• 2 tsp sugar
• 1 1/2 tsp salt
• 28 oz diced tomatoes (reserve liquid)
• 6-8 oz beer (I used a lager)
• 3 cups cooked kidney beans, drained
• 1 1/2 cups cooked black beans, drained
• additional salt to taste
• 1 lime, sliced for squeezing (optional)

Directions:

Heat oil in a large pot over medium heat. Sweat onions, carrots, celery, peppers, and garlic until soft and glossy, or about 10 minutes. Add hot peppers, oregano, cumin, chili powder, paprika, coriander, cocoa, sugar, and salt, stirring to incorporate. Add tomatoes; also add about 4 cups of liquid, including the tomato water, beer, and additional water if needed. Simmer gently, uncovered over low heat, for 45 minutes. Add beans; simmer gently for an additional 30 minutes or until desired consistency is achieved. Serve immediately with slices of lime or portion into pint containers. Keep in the fridge for about a week or in the freezer for 2-3 months.


Rustic Bread
Makes 1 loaf (about 1 1/2 lb)

Ingredients:

• 3 cups all-purpose or bread flour (I used a 2:1 ratio of whole wheat and white AP)
• 1/4 tsp active yeast
• 1 1/4 tsp salt
• 1 5/8 cup warm water (110-115 degrees F)
• extra flour, cornmeal, or wheat bran for dusting

Directions:

In a large bowl combine flour, yeast, and salt. Add water and stir just until incorporated; it will be shaggy and sticky. Cover bowl with plastic wrap and let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees F.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees F. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.


Rebekah

Images by Rebekah Carter (2012). Chili recipe adapted from Whole Foods. Bread recipe from Jim Lahey of Sullivan Street Bakery via the New York Times.

Garden Vegetable Soup

For sometime, it seemed like Old Man Winter wasn't going to pull his usual tricks this season in eastern Massachusetts. A glance out the window today proves otherwise. Warm up your body and soul with this simple and quick tomato-based soup loaded with nutritious vegetables. It's also a great way to include any summer favorites you put up, whether canned, dried, or frozen.

Garden Vegetable Soup
Makes about 9 pints

Ingredients:
• 1/4 cup olive oil
• 2 cups chopped onion
• 2 tbsp minced garlic
• 2 scant cups carrots, chopped into rounds
• 2 scant cups diced potatoes (I used an unpeeled Russet)
• 2 cups green beans, broken or cut into 3/4-inch pieces
• 2 quarts (64 oz) chicken or vegetable stock
• 4 cups tomatoes, chopped or crushed
• 1 can tomato paste (no or low sodium)
• 2 scant cups corn kernels
• 1/2 tsp freshly ground black pepper
• 1/4+ tsp dijon mustard
• 1/4 cup packed, chopped fresh parsley leaves
• 1-2 tsp lemon juice
• salt and herbs to taste (I used dried tarragon and basil)

Directions:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots and potatoes and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, tomato paste, corn kernels, green beans*, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season to taste with salt and herbs, if desired. Serve immediately or store in the fridge (about a week) or freezer (2-3 months) in pint or quart containers.

This soup can be as simple or complex as you would like. Consider additional or different veggies- whether fresh, frozen, or canned- and herbs for an individualized dish. Some particulars I had in mind were mushrooms, English peas, hearty greens like kale, collards, or even Swiss chard, reconstituted dry beans like cannellini or kidney, or winter squash.

*Unlike the original recipe, I recommend leaving out any tender green vegetables, like fresh green beans, peas, or chard, until the last five or so minutes of cooking for brighter colors and flavors.

This recipe is NOT intended for canning.

Rebekah

Image by Rebekah Carter (2012). Recipe adapted from Alton Brown's Good Eats.

Classic Marmalade

'Tis the season for quality citrus. Let the distinctive aroma and taste of oranges, lemons, and grapefruits in the form of homemade marmalade whisk you away from the cold, dark days of winter in New England to memories of warmer seasons and places. The following recipe, which utilizes the whole fruit (pith, membrane, and seeds are added for the natural pectin they yield when boiled), makes for a sweet and slightly bitter preserve to spread on bread and other baked goods, stir into plain yogurt, or brush on pork, poultry, or fish as a glaze.

Classic Marmalade
Makes about 7 half-pints

4.5 lbs of citrus fruit*, whole (I used only navel oranges)
6 cups sugar
4 cups zest poaching liquid
*Should yield roughly 2.5 cups zest and 4+ cups flesh

Instructions:

Wash/scrub all fruit. Using a paring knife or vegetable peeler, remove zest from fruit, leaving as much pith on the fruit as possible. Cut the zest into thin slices, about 1/8 to 1/4 inch thick; longer zest "ribbons" may need to be cut in half as well. In a medium-sized pot, add zest ribbons to 6 cups of cold water; bring to a boil, reduce heat, and simmer for 30 minutes.

In the meantime, separate the fruit from the pith, seeds, and membrane (watch this 48-second tutorial to see how the pros do it) into two bowls. Bundle the pith, seeds, and membranes in cheesecloth, tying off tightly to ensure no pieces escape.

Drain the zest, reserving 4 cups of poaching liquid in a large, non-reactive pot (stainless steel or enameled cast iron work well). Add poached zest, raw fruit, sugar, and the cheesecloth bundle to the pot and bring to a boil; cook vigorously until the marmalade reaches and sustains 220 degrees F for at least a minute (takes about 30-45 minutes). Remove the pot from heat and gently stir for a minute to help evenly distribute the zest throughout the marmalade.

Fill sterilized jars and process for five minutes in a boiling water bath canner for shelf-stability.


Rebekah

Image by Rebekah Carter (2012). Marmalade recipe adapted from Food in Jars.

Sugar and Spice

Though we're positioned for a markedly-warm and lovely Columbus Day weekend, the past week has reacquainted New Englanders with that distinctive autumn nip. Chilly days and nights beg for the sweet and spiced flavors of fall, often found in the form of cider, pies, breads, and roasts. Below are two healthy recipes to help you kick off the end of the harvest season: an easy baked squash seasoned with cinnamon and nutmeg and a pumpkin seed granola sweetened with honey.

Simple Spiced
Winter Squash
Makes 2-4 servings

Ingredients:

• 2 Delicata squash
  
• 1+ tbsp oil (I used walnut)
• 1+ tbsp pure maple syrup
• cinnamon
• nutmeg
• salt to taste

Directions:

Preheat oven to 400 degrees F. Wash, peel, and cut squash lengthwise in half; remove seeds, cut into chunks about 1 inch wide, and place in a large bowl. Drizzle oil and syrup over the squash and toss to evenly coat (add more oil or syrup if needed, but be warned: this squash is naturally sweet). Transfer to a baking dish and sprinkle lightly with cinnamon, a touch of nutmeg, and salt. Bake until tender, about 20-30 minutes.


Honey-touched Granola
Makes about 6 cups


Ingredients:

• 2 cups rolled oats
• 1 cup almonds, raw and roughly chopped
• 1 cup pumpkin seeds, raw
• 1/2 cup sunflower seeds, raw
• 3/4 cup shredded coconut, unsweetened
• 2 tbsp oil (I used walnut)
• 1/3+ cup honey & maple syrup (I recommend a 1:1 ratio)
  
• 1/4+ cup flax seeds, raw
• salt to taste (optional)

Directions:

Preheat oven to 325 degrees F. In a baking dish or pan, toast oats for about 15 minutes, stirring halfway. In a small bowl, whisk together honey and oil to make a thick mixture. Add almonds, pumpkin and sunflower seeds, coconut, and salt to the oats and stir to combine. Drizzle honey-oil mixture over granola and stir well to evenly coat all ingredients. Bake until top and edges of granola begin to turn golden brown, about 15-20 minutes (granola will still be somewhat tacky); stir once or twice during cooking. Add flax seeds upon removing the dish from the oven or during the last five or so minutes of cooking as they burn easily. Allow granola to thoroughly cool before placing in a glass or plastic container for storage.

Want some more fall food ideas? Click here to see posts from last October, including a simple recipe for Baked Apples!

Rebekah

Images by Rebekah Carter (2011).

Red Lentils and Cabbage

All this soggy weather paired with cooler temperatures sure has my body and mind preparing for the arrival of autumn. Salads and crudités were summer mealtime staples, but it's time to transition back to warmer fare. With a large head of Napa in the fridge, a lone tomato on the counter, and plenty of lentils in the cupboard, this slightly sweet and spicy dish was practically calling my name.
Serve it with rice or naan and enjoy.

Red Lentils and Cabbage

Makes 4-6 side servings

Ingredients:

• 1 1/4 c red lentils
• 5 c water
• 1 tsp curry powder
• 4 tbsp cooking oil (I used walnut)
• 1 tsp cumin seeds
• 2-4 cloves garlic, minced
• 1 medium onion, sliced thin
• about 3/4-1 lb cabbage, shredded or sliced thin (I used Napa)
  
• 1-2 hot peppers, sliced thin (optional)
• 1 medium tomato, diced
• 1/2 tsp fresh ginger, grated
• salt to taste
• fresh cilantro for garnish (optional)
  

Directions:

Place water and lentils in a medium to large pot and bring to a boil; remove foam floating on the water surface. Add the curry powder and stir; cover, leaving the lid slightly ajar, and turn the heat down to low. Gently simmer lentils for about an hour; be sure to occasionally stir them during the last 30 minutes so they do not stick to the bottom of the pot.

When the lentils are almost done cooking, add the ginger and tomato to the pot; stir well and cover. In a large pan or pot over medium heat, add the cooking oil. When hot, add the cumin seeds and gently toast them for about half a minute. Add the garlic; as the pieces begin to brown, add the onions, peppers, and cabbage, stirring to incorporate all ingredients. Turn up the heat slightly and stir fry the mixture for several minutes. Add the lentils to the cabbage mixture; simmer another 2-3 minutes. Garnish with fresh cilantro, if desired.


Rebekah

Image by Rebekah Carter (2011). Recipe adapted from Madhur Jaffrey's Indian Cooking via smitten kitchen.

Hot and Spicy Garlic Green Beans

You really know summer's end is near when it's 7pm and you're scrambling to get your recipe du jour cooked up and photographed in what remains of the natural light coming through your kitchen window. Not so long ago, 7 pm offered more than the cool, blue tones I was able to capture in this picture of delicious sauteed green beans. Limited light aside, this side dish (or meal if you're anything like me after a long day of work) is so easy to throw together and extremely open to personal touches. Throw in a handful of nuts or seeds: peanuts, cashews, walnuts, sesame... yum! Got mushrooms? Slice 'em up and add them, too. Use soy sauce or salt. Apple cider, white, or rice vinegar... they all work! Absolutely love cilantro? Give some a rough chop and sprinkle it on right before serving. Just be sure to add the four base ingredients: fresh garlic, green beans, oil, and red pepper flake.

Make the most of those tender summer crops while they're still coming in!

Hot and Spicy
Garlic Green Beans
makes 2 sides or 1 meal portion

Ingredients:

• 1 pint green beans, stems removed
• 1 tbsp cooking oil (I used walnut oil)
• 1-2 cloves garlic, minced or sliced thin
• 2 tbsp vinegar
• soy sauce or salt to taste
  
• red pepper flake to taste
• mushrooms, fresh herbs, nuts, or seeds (optional)

Directions:

In a pan over medium-low heat, cook garlic in oil until golden brown. Turn up the heat to medium-high and add the remaining ingredients; toss often to evenly coat the beans with sauce and to avoid burning the garlic. Cook 2-3 minutes or just until the beans are slightly tender. Serve immediately. Goes well with rice!


Rebekah

Image by Rebekah Carter (2011).

Roasted Kohlrabi with Romesco Sauce

While picking up my CSA share both this week and the week prior, I couldn't help overhearing multiple people reach the kohlrabi bin and wonder out loud, "what should I do with THAT vegetable?" From its alien-like appearance, those new to kohlrabi may feel a bit overwhelmed by the prospect of cooking this starchy Brassica.

Rest assured, you will not be disappointed by the variety of ways in which you can utilize the crop: shredded raw for slaw or sliced for crudités (uncooked, it tastes very much like broccoli stems), thickly-chopped for roasting, sliced thin for casseroles, boiled, baked, mashed... you can even blanch and saute the leaves with oil or butter. Rich in vitamin C and potassium, expand your dietary boundaries and let kohlrabi become a regular in your summer vegetable lineup.

The following recipe is a simple and delicious Mediterranean side dish, featuring oven-roasted kohlrabi with a chunky (faux) Romesco sauce of red bell pepper, almonds, garlic (scapes), and smoked paprika.

Roasted Kohlrabi
with Romesco Sauce

makes 2 servings

Ingredients:

• 3 kohlrabi bulbs, peeled and cut into 1" chunks
• 1 large red bell pepper, seeded and chopped
  
• 2 cloves garlic (or scapes), minced
• 1/2 cup raw almonds, chopped (pine nuts or hazelnuts work, too)
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1-2 tbsp tomato paste (optional)
  
• 2 tbsp red wine vinegar
• salt and pepper to taste
• fresh basil, mint, or fennel fronds for garnishing
  

Directions:

Preheat the oven to 450 degrees F. Heat 2 tbsp of olive oil in an oven-proof pan on the stove; when hot, carefully add the kohlrabi, stir to coat, and place in the oven for 25-30 minutes. Occasionally stir the kohlrabi for even browning.

While roasting the bulbs, heat the other 2 tbsp of olive oil in a pot over medium-low heat; add the garlic (or scapes) and paprika and cook for a few minutes, stirring frequently. Add the bell pepper, almonds, tomato paste (if using), and vinegar; cook until the peppers soften, again stirring frequently to prevent burning. Remove from heat; blend until desired consistency is reached (you could use either an immersion blender or food processor; I suggest the latter because of the nuts). If you would like a thinner sauce, you may need to add a splash of water and blend again. Serve with the kohlrabi and garnish with either fresh basil or mint chiffonade or fennel fronds. Enjoy!

Rebekah

Images by Rebekah Carter (2011). Recipe adapted from Six Course Dinner.

Pickled Chard Stems

Swiss chard is almost too beautiful to eat. A food crop first and foremost, it's brightly-hued ribs practically make it an ornamental with which to decorate the yard, never mind the vegetable garden. It's abundance at New England farm stands and markets means we've got to get creative with our use of chard. Put those pretty stems to work in this simple overnight pickle recipe seasoned with garlic scapes and Sriracha.

Pickled Chard Stems
Makes one 12-oz jar

Ingredients:

• Swiss chard stems, cleaned & sliced to fit jar
• 1 cup white vinegar
• 1/4 cup sugar (I used agave nectar)
• 2-3 garlic scapes, slit (kept whole) & chopped
• 3 tablespoons Sriracha
• 1/2 teaspoon celery seed

Instructions:

Mix vinegar, sugar, Sriracha, and celery seeds; set aside. Place whole garlic scapes in jar, then chard stems; fill the center with any small bits of stem and chopped scapes. Pour vinegar mixture over stems, seal, and refrigerate for at least 24 hours for flavor saturation. Enjoy as a cool snack or BBQ accompaniment!

Rebekah

Images by Rebekah Carter (2011). Recipe adapted from bon appétit.

Cooking with Greens

It's official: the CSA and farmers market season in Massachusetts is finally here! With New England's summer bounty finally making its way out of fertile plots and into the hands (and reusable bags) of northeastern residents, one question remains: what do I do with all these greens? Well, quite simply, many things! Sauteed or stir-fried, baked or raw, there are endless possibilities when it comes to consuming your greens. Below are some ideas about how to include more of these super-nutritious leafy vegetables in your diet.

Breakfast:

Greens in the morning? Why not! I'm a big fan of sauteing hearty greens like kale or the more tender Swiss chard with fresh garlic or onions, some olive oil or butter, and a splash of a lemon juice or vinegar (white, cider, red wine, balsamic... they all work well depending on the flavor you are trying to achieve). Boost the flavor by adding some cumin seeds or powder and a sprinkle of red pepper flake for a touch of heat. Or fold in some Parmesan cheese as a final step in your sauteed creation. Serve it with some eggs and pan-fried potatoes (bake potato, sliced + garlic powder + paprika) and you have a complete meal. Ribbon-sliced spinach and chard make wonderful additions to any omelet or quiche; saute them first in order to draw out water, thereby preventing your egg dish from being soupy.

Lunch:

Raw greens, in a salad with freshly-picked radishes, salad turnips, and scallions, make for a light and local midday meal. Late spring and early summer are "the salad days," as they say, so enjoy those tender lettuces, spinach, and arugula with a light vinaigrette made from whisked olive oil, lemon juice, and finely-chopped garlic scapes (VERY limited season so get 'em now!) or scallions with salt and fresh-ground pepper to taste. If lemons aren't your favorite, use balsamic or red wine vinegar instead; keep in mind that a basic vinaigrette calls for 1 part vinegar to 3 parts oil (I add a little dab of Dijon mustard, too). Add roasted beets, apple or pear slices, nuts, seeds, and goat cheese to really bulk things up!

Dinner:

Stir frying your greens with fresh veggies is another quick and simple way to increase the nutrient content of your meals. Asian greens, such as bok choy, tatsoi, and mustard greens, mixed with thickly-sliced mushrooms, celery, peppers, julienne carrots and alliums, can be hit with some soy sauce, rice vinegar, and a light drizzle of sesame oil, making for a delicious supper (I finish with the sesame for flavor but initially use another cooking oil, such as olive or canola oil, for the actual stir-frying). Another favorite of mine: replace the sesame oil with red curry paste, basil (Thai if available), and red pepper flake for some southeast Asian flavor; a generous splash of coconut milk and a touch of lime juice take it to the next level.


Go Mediterranean style with your kale, Swiss chard, and spinach by sauteing these greens with garlic or onion, fresh herbs like marjoram, thyme, and basil, thinly-sliced fennel, and mushrooms with a splash of vinegar or lemon juice. Tomatoes, whether fresh, sundried, or canned, and shaved Parmesan make excellent additions as well. Finely-chopped greens folded into tomato sauce is another way to feed even the pickiest of eaters a healthy dose of these nutrient-rich vegetables.

Snack:

Kale chips can be a big hit even with picky eaters who tend to pass on greens. Heat your oven to 400 degrees F; wash, dry, and de-stem a bunch of kale (or Swiss chard) and cut or tear into large pieces. Drizzle about 1-2 tablespoons of olive oil in a large bowl and add the kale; toss so that the greens become lightly coated. Transfer greens to cookie sheets (single layer of kale or chard to ensure proper roasting) and sprinkle with coarse salt. Bake for 10 minutes or until the pieces are crisp. Feel free to try other seasonings like garlic or onion powder, cumin, smoked paprika, vinegar, or sesame oil.

Why are greens so good for me?

Your diet should include all colors of the rainbow; eating a wide variety of fruits and vegetables, both raw and cooked, every day is key to achieving optimal health. Leafy greens are extra special, though, as they are packed with many essential vitamins (A, C, K, folate) and minerals (calcium, potassium, iron), fiber (soluble and insoluble for cholesterol reduction and regularity), and antioxidants that help repair and prevent damage caused by free radicals that promote aging and chronic disease.

Rebekah

Images by Rebekah Carter (2011).

For additional advice on cooking greens or other vegetables, leave a comment on this post, contact Rebekah, or check out suggestions by Waltham Fields.

Rhubarb Chutney

When I hear "rhubarb," a little voice inside of my head always follows with "strawberries!" For the greater part of my life, rhubarb found its way into my belly via one route only: strawberry rhubarb pie. Delicious as it may be, I wanted to try something a little different this rhubarb season, maybe even something beyond the realm of dessert fare. Then along came this recipe for a spiced rhubarb chutney. Though I'm sure it works fabulously as a glaze for pork (I'm thinking chops or ribs) or salmon, it makes for a wonderful last-minute appetizer; add goat cheese, nuts, and toasted baguette slices to the equation and POOF! You've got yourself a delicious hors d'oeuvre. Just don't forget the plate and utensils, if you feel like being fancy about it.

Rhubarb Chutney
(makes 3 half pints)

Ingredients:

• 4 cups sliced rhubarb
• 1 cup chopped onion
• 3/4 cup raisins
• 2 cups brown sugar (I used maple syrup & white sugar)
  
• 1 1/2 cups apple cider vinegar
• 2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoons ginger (I used freshly grated)
  
• 1/4 teaspoon ground cloves
• 1/2 teaspoon mustard seed
  
• 1/4 teaspoon hot pepper flakes (optional)

Directions:

Combine all ingredients in a heavy pot (do not use cast iron as the vinegar will strip your seasoning; enamel-lined dutch oven works well) and bring to a boil. Turn down heat and simmer gently until slightly thickened (45 minutes is suggested but decrease simmering time if you want to maintain some rhubarb shape and texture). Be sure to stir frequently as to avoid sticking and scorching. When you are satisfied with the texture, pour into clean pint jars.

If canning, process in a hot water bath for 10 minutes.

My Two Cents:

I did not can my batch nor had brown sugar on hand, so I substituted with a combination of pure maple syrup and white sugar. If you are canning this recipe but want to replace the refined sugar with something like maple syrup or honey, be sure to check with your local extension office first to ensure food safety! From what I've read, mild-flavored honey can safely replace up to half and maple syrup up to a quarter of the sugar called for in a canning recipe. I love using agave nectar whenever possible, but I am not aware of any recommendations on using it as a refined sugar substitute for canning.

Rebekah

Recipe from The New York Times Heritage Cook Book (page 547) by Jean Hewitt via Food in Jars. Images by Rebekah Carter (2011).

Eat-Your-Weeds Salad

With the new growth comes the old in the typical kitchen garden. Unless you're meticulous, chances are you have some overwintered crops thriving in various spots of your garden plot. Put those weeds and any early-harvest crops to use in a freshly-cut salad. From the gardens I maintain both on and off the farm, I gathered the following to make a tasty salad, almost entirely from overwintered crops:

• mustard flowers
• violets
• chives
  
• kale
• red and green-leaf lettuces
• radish tops (just harvested from a school garden... the kids ate all of the radishes!)
  

Creamy Sesame Dressing
(makes approximately a 1/4 cup)

Ingredients:

• 3 tsp tahini (can substitute peanut butter if you don't have tahini)
• 2 tbsp vinegar (apple cider or rice wine)
• 1 tsp sugar (agave nectar or honey work well)
• 2 tbsp sesame oil
• dash white pepper
  
• salt or soy sauce to taste
  

Directions:

In a bowl, whisk together all ingredients except the oil. Slowly drizzle the oil into the mixture as you simultaneously whisk to thoroughly combine. Serve immediately. Double or quadruple the measurements for 1/2 or 1 cup of dressing, respectively.

My Two Cents:

These measurements make for a slightly-sweet and tangy dressing. If you like less tang and more sweet, use less vinegar and add more sugar and sesame oil. For even more flavor, consider adding a touch of minced or grated garlic, ginger, or orange peel. For a little extra crunch and nutrition, toss in some toasted sesame seeds; to make them, constantly stir raw seeds in a small skillet over low heat until they begin to turn golden brown.

Rebekah


Images and dressing recipe by Rebekah Carter (2011).

Overnight Pickled Vegetables

The following recipe was inspired by a newly-opened mom n' pop restaurant a stone's throw from my apartment. Instead of the typical bread and butter most restaurants dish out to customers as they peruse the menu, this place gives you a taste of Far East culture with some roasted & seasoned peanuts and pickled vegetables (and the tastiest bean curd I've ever had, I might add). An avid lover of pickles and vegetables at large, I tried to make my own rendition of this no-cook dish featuring radishes, a springtime vegetable that's oft-forgotten or brushed aside as being too incompatible with other flavors. Their bold taste and spicy bite pairs nicely with carrots, cabbage, and a sweetened brine to make some bite-sized, raw deliciousness. Fewer than 24 hours after making a batch, I'm quite pleased with the crisp and tangy results!

The recipe below includes the approximate ingredient amounts I used to loosely fill 4 pint containers. It can easily be altered for fewer or more ingredients; the general rule of thumb for the brine is 1 part sugar to 3 or 4 parts vinegar (depending on your preference for sweet), plus salt to taste. I recommend making enough brine to fill these containers 1/2 to 2/3 full (that is, the brine should reach 1/2 to 2/3 way full with the veggies already in the container), as the veggies will shrink a bit after soaking; extra brine can easily be made at any point during preparation.

Overnight Pickled Vegetables


Ingredients:

• 1 small head of white cabbage, cut into 1-2" pieces and separated
  
• 1 large carrot, sliced into 1/8" coins
• 5-6 radishes, sliced into 1/4" coins (Daikon radish works well, too)
• 1 jalapeno pepper, sliced
  
• aromatic vegetables (optional; I recommend thinly-sliced garlic & ginger)
  
• 1/2+ cup sugar
• 2 cups rice wine vinegar
• salt to taste

Directions:

Prepare all vegetables as noted and gently pack in storage containers. I recommend your standard glass canning jars (pints or quarts) with those nifty plastic lids, but just about any container with a secure cover will do. In a small pot over medium-high heat, stir sugar, vinegar, and salt until the particles have dissolved; taste to ensure the amount of sugar and salt is to your liking. Bring the brine just to a boil and remove from heat. Pour the brine over the vegetables, seal, and place in the refrigerator. Allow the vegetables to soak for at least 24-48 hours for the flavor to settle in, preferably longer. Serve as a chilled appetizer for an Asian-inspired meal or enjoy as a snack.

Rebekah

Recipe and images by Rebekah Carter (2011).