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Category: Vegetables

Roasted Butternut Squash

Roasted Butternut Squash

Roasted Butternut Squash

1 large Butternut Squash 2 1/2 pounds or 8 cups, cubed

2 T. olive oil

6 cloves garlic minced

1 T. dried Italian seasoning

Salt + Pepper to taste

1/2 C. toasted pine nuts

Fresh chopped parsley and rosemary to garnish, optional

 

Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat. Set aside. Peel, seed and chop butternut squash into small cubes of approximately equal size (total amount should equal approximately 8 cups). Transfer butternut squash, olive oil, minced garlic, Italian seasoning, and salt and pepper to a large mixing bowl. Toss well to combine. Arrange the butternut squash on the prepared baking sheet spread in single layer. Bake at 400 degrees F for approximately 20-25 minutes, or until fork tender and browning around the edges. Remove the squash from the oven and transfer to a large serving dish. Sprinkle with the toasted pine nuts and fresh chopped herbs, if desired.

Balsamic Pickled Shallots or Onions

Balsamic Pickled Shallots or Onions

Balsamic Pickled Shallots

3 – 3 ½ lb. small shallots

2 ½ C. distilled vinegar

1 ½ C. balsamic vinegar

2/3 C. golden caster sugar

1 T. salt

1 tsp. pickling spice

1 tsp. of cinnamon

2T. of salt for the brine

Boiling water enough to cover the shallots

 

Tip the shallots into a large bowl and pour over a kettleful of boiling water with the salt to cover and leave overnight.  The following day, drain and peel the shallots. Set the peeled shallots aside and place all the other ingredients into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 10 mins until just tender. Remove the shallots with a slotted spoon and place in sterilized jars. Then pour the vinegar over to cover the shallots. Seal the jars and leave for at least 3 days. Ideally these shallots are best when left over time.

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

This savory mushroom dish is the vegetarian equivalent of a steak dinner. The rich taste and dense texture of the portobellos are complemented by creamy parsnips and lightly cooked greens.

 

1/4 C. soy sauce

2 T. balsamic vinegar

1 T. honey

4 T. Ketchup

2 cloves garlic, smashed

5 T. sherry

8 T. olive oil

4 portobello mushrooms, stems removed

2 parsnips, peeled, inner core removed, and coarsely chopped

2 Yukon Gold potatoes, peeled and coarsely chopped

Salt and freshly ground black pepper

4 T. minced fresh flat-leaf parsley leaves

1 bunch Sautéed Leafy Greens (cooked down in olive oil and garlic, finished with lemon juice)

 

Preheat the oven to 400°F. In a blender, combine the soy sauce, vinegar, honey, ketchup, garlic, 3 T. of the sherry, and 3 T. of the olive oil and blend until smooth. Spread the mushrooms on a rimmed baking sheet, gill sides up, and pour the marinade over them. Let marinate for 20 minutes. Combine the parsnips and potatoes in a saucepan with water to cover. Bring to boil over high heat, then lower the heat and simmer, uncovered, until the vegetables are tender, about 6 minutes. Drain and mash with 3 T. of the olive oil. Season with salt, then cover and set aside. Heat a large ovenproof pan and add the remaining 2 T. olive oil. Lift the mushrooms out of the marinade and reserve the marinade for later. Sear the mushrooms, gill side up, for 1 minute. Sear the second sides for 30 seconds.  and turn off the heat. If the pan isn’t big enough, you may need to sear the mushrooms in batches, but it’s okay to crowd them in a little for roasting. When you’re done searing, pour 1 T. of the reserved marinade over each mushroom and season with salt.  Cover and roast in the oven for 20 minutes. Uncover and roast for 5 minutes more. Transfer the mushrooms to a plate using a slotted spoon. Put the ovenproof pan with the roasting juices back on the stove over high heat, add the reserved marinade and the remaining sherry, and bring to a boil. Reduce the sauce for 1 minute. To serve, put a scoop of mashed parsnips and potatoes on a plate. Slice the mushrooms in half and put 2 halves on top of the parsnips. Spoon the sauce over the vegetables and garnish with parsley and black pepper. Serve with the sautéed greens.

Brussels Sprouts with Pancetta and Onions

Brussels Sprouts with Pancetta and Onions

Brussels Sprouts with Pancetta and Onions

1 1/2 lb. Brussels sprouts, trimmed and halved

4 oz. pancetta, diced

1 large onion, quartered and thinly sliced crosswise

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 T. red wine vinegar (optional)

 

Bring 1-inch of lightly salted water to a boil in a large, deep skillet. Add sprouts and simmer, covered, until crisp-tender, 6 to 8 minutes. Drain and run under cold water to cool. Wipe out the skillet. Add pancetta and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer to paper towel–lined plate. Add onion to drippings in skillet and cook, stirring occasionally, until tender and golden, 8 to 10 minutes. Increase heat to medium-high. Add sprouts, salt and pepper, and cook, tossing, until heated through, about 3 minutes. Add pancetta and vinegar, if using, and toss to combine. Use leftovers in an omelet the next morning.

Bacon Wrapped Green Bean Bundles with Mushroom Gravy

Bacon Wrapped Green Bean Bundles with Mushroom Gravy

Bacon Wrapped Green Bean Bundles with Mushroom Gravy

3 slices of bacon

1 lb. fresh or frozen green beans defrosted and trimmed

Mushroom Gravy

3 T. butter

1 cup fresh button mushrooms stemmed and sliced

1 tsp. garlic

1/4 cup flour

1 cup beef broth

1/4 cup heavy cream

2 tsp. basil

Salt and pepper

 

Preheat oven to 350. Cut your bacon slices in half and stretch slightly. Grabbing about 6-7 green beans, bundle together and wrap bacon around center of each bundle. Set aside. Meanwhile to make your Mushroom Gravy, in sauté pan add your butter and melt, once melted add your mushrooms and sauté until tender. Add your minced garlic for about 1 minute until fragrant. Stir in your flour, then slowly add your beef broth and heavy cream. Gradually stir until thickened. Season with salt, pepper and basil. Pour in the bottom of a 11″x7″ baking dish and top with your green bean bundles. Bake for about 30 minutes or until bacon is crisp and green beans are tender.

Onion Gratin

Onion Gratin

Onion Gratin

4 large yellow onions, peeled and sliced into 1/4 inch slices

olive oil

salt and pepper to taste

1 tsp. thyme, chopped

1 C. of heavy cream

1/4 C. of white wine

1/4 C. of parmigiano regginao (parmesan), grated

 

Spread the onion slices out in a baking dish and drizzle them with olive oil. Season with salt and pepper and sprinkle with the thyme. Bake in a preheated 375F/190C oven for 15 minutes. Meanwhile heat the heavy cream and wine in a saucepan until it starts to bubble on the edges. Transfer the onions to a baking dish and spoon the cream onto. Cover in foil and bake for another 25 minutes. Remove the foil and sprinkle the cheese on top. Increase the temperature to 450F/230C and bake until golden brown, about 5 minutes.

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

1 pound frozen shelled edamame (soybeans)

12 cherry tomatoes cut into quarters

2 green onions, finely sliced

1/4 C. minced fresh mint

2 T. minced fresh dill

2 T. red wine vinegar

1 T. extra virgin olive oil

4 ounces feta cheese, crumbled

 

Cook soybeans in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Run under cold water to cool. Drain well and refrigerate until chilled, about 20 minutes. Toss soybeans with remaining ingredients in medium bowl. Season with salt and pepper to taste. Serve salad on chilled plates; garnish with fresh mint sprigs and dill.

Roasted Radishes with Burrata & Arugula Pesto

Roasted Radishes with Burrata & Arugula Pesto

Roasted Radishes with Burrata & Arugula Pesto

1 bunch of radishes, trimmed and quartered

1 T. of olive oil

Salt

Pepper

 

2 C. fresh arugula leaves

1/2 C. Italian parsley leaves

1/2 C. walnuts

6 T. olive oil

1 tsp. lemon zest

2 T. lemon juice, from about 1/2 large lemon

2 T. minced shallot, from about 1/2 shallot

1/2 tsp. salt, plus more to taste

 

1 ball of fresh burrata (about 3 ounces) cheese (if you can’t find burrata, fresh mozzarella would also be delicious) Preheat oven to 400 degrees F. In a small baking dish or baking sheet, add the radishes. Drizzle with olive oil and sprinkle with salt and pepper. Toss together until evenly coated. Transfer to the oven to roast for 20 minutes, until slightly softened and until some of the edges have turned light golden brown. (We still want them to have a bite so no roasting for too long!)

 

Meanwhile, in a blender or food processor, add the arugula, parsley, walnuts, olive oil, lemon zest, lemon juice, shallot and salt. Pulse until very smooth, scraping down the sides of the blender as needed. Give it a taste and adjust the salt. I added a few pinches more of salt.

 

Slice a ball of burrata down the center and open it up like hoagie roll (this was the best analogy I could think of, sorry!) and place it in the center of a shallow set bowl or plate. Spoon the roasted radishes atop the cheese. OR, psychotically arrange them neatly like I did. Top with dollops of pesto and add a few pinches of salt and freshly ground pepper.

Panfried Corn with Tomatoes

Panfried Corn with Tomatoes

Panfried Corn with Tomatoes

6 ears corn, shucked and silked

2 very ripe tomatoes

2 T. vegetable oil

1 onion, finely diced

Kosher salt

2 garlic cloves, very thinly sliced

1 T. unsalted butter

1/4 tsp. cayenne pepper

 

If you have a gas stovetop, turn a burner to high. If not, heat a grill or grill pan to high. Put the corn over the fire to char, turning occasionally, until blackened in spots. When the corn is cool enough to handle, cut off the kernels and reserve. Hold a cob over a large dish and use the dull edge of the knife blade to scrape off any remaining pulp and the corn’s juices. Repeat with the remaining cobs. Reserve the juices and pulp; discard the cobs. Cut the tomatoes in half through their equators. If they are so ripe that they’re wobbly, squeeze them by hand over a bowl to release all the juices, seeds, and fruity pulp. If they are too stiff to squeeze, grate the cut sides against the large holes of a box grater set over a bowl. Reserve the juicy stuff; discard the skins. Heat the oil in a large skillet over medium heat. Add the onion and 1/2 tsp. salt. Cook, stirring occasionally, until almost translucent, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the corn pulp and juices and 1/2 tsp. salt. Cook, stirring, until thickened and starting to stick to the skillet, about 1 minute. Add the tomato pulp and juices and 1/2 C. water. Cook, stirring and scraping up bits from the skillet. Once the liquid is simmering, add the butter and cayenne. Stir until the butter melts. Add the reserved corn kernels and stir until heated through. Serve hot.

Charred Green Beans with Lemon Verbena Pesto

Charred Green Beans with Lemon Verbena Pesto

Charred Green Beans with Lemon Verbena Pesto

1 1/2 pounds slender green beans

2 tsp. olive oil

 

1 C. fresh lemon verbena leaves (substitute fresh lemon balm leaves)

2 garlic cloves

1/4 C. grated Parmesan cheese

1/4 C. pine nuts or English walnuts

1/2 C. olive oil

Fine kosher or sea salt and freshly ground black pepper to taste

 

Prepare a hot fire in your grill. Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet. For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months. Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 C. of the Lemon Verbena Pesto or to taste.

Honey-Sesame Carrot Salad

Honey-Sesame Carrot Salad

Honey-Sesame Carrot Salad

 

5 Large carrots, peeled and ribboned into thin strips

5 Radishes, thinly sliced

1 handful mint, leaves rolled up and thinly sliced, plus extra leaves to garnish

1 T. sesame seeds, nigella seeds, or seed of choice

 

3 T. rice vinegar

1/4 C. water

1/4 tsp. sea salt

1 T. olive oil

1 tsp. toasted sesame oil

1 T. honey

ground black pepper

 

Soak carrot ribbons in a bowl of ice water for 15 minutes, drain and air dry or dry in a salad spinner.  In a small mixing bowl whisk together dressing ingredients. Taste and adjust seasoning.  Add carrot ribbons to a large serving bowl or platter and top with radishes and mint. Drizzle with dressing and gently toss to combine.  Top with seeds and garnish with extra mint leaves. Serve immediately.

Roasted Vegetables with Angelica Fig Glaze

Roasted Vegetables with Angelica Fig Glaze

Roasted Vegetables with Angelica Fig Glaze

1 small butternut squash, cut into 2-inch pieces

2 carrots, cut into 2-inch pieces

2 beets, cut into wedges

2 onions, quartered

2 C. mini or fingerling potatoes or potato wedges

3 T. melted extra-virgin coconut oil or avocado oil

Sea salt

1 red pepper, halved and seeded

3 T. chopped fresh rosemary

6 cloves garlic

1/3 C. Angelica Fig Glaze

1/4 C. chopped fresh angelica leaves, optional

 

Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper. In a large bowl, combine squash, carrots, beets, onions, and potatoes. Toss to coat with oil and salt to taste. Spread the vegetables in a single layer on the prepared baking sheets. Place the two pepper halves, cut side down, on one of the baking sheets. Roast in the preheated oven for 10 minutes. Stir the vegetables and turn the peppers over. Roast for another 10 minutes. Stir rosemary and garlic into one sheet of vegetables and stir the vegetables on the other sheet. Roast for another 20 to 30 minutes or until vegetables are browned and tender. Peel and cut the roasted peppers into strips and combine with the mixed vegetables in a large bowl. Add Angelica Fig Glaze and toss to mix. Transfer to a serving dish and garnish with angelica if using.

Cauliflower Bacon Cheese Casserole

Cauliflower Bacon Cheese Casserole

Cauliflower Bacon Cheese Casserole

 

1 large package of frozen Riced Cauliflower 20 – 24 ounces

2 Tablespoons of butter – melted

1 teaspoon of minced garlic

2 Tablespoons of Chives – dried

1 teaspoon of garlic salt

1/2 teaspoon of seasoned pepper

1 pound of bacon – cooked and crumbled

2 cups of shredded cheddar cheese

1 cup of shredded Parmesan cheese

1 cup of sour cream

Minced Parsley – to top

 

Pre-heat the oven to 400 degrees. Combine the riced Cauliflower, butter, garlic, sour cream, chives, and stir well to blend. Add the garlic salt, and seasoned pepper, and stir well.  Add half the shredded cheese and mix well. Pour into a 9 X 9 inch casserole dish – butter the bottom of the dish before adding the mixture. Add the remainder of the shredded cheese, and top with crumbled bacon. Bake for 20 minutes, until hot and bubbly. Sprinkle with minced Parsley. Serve, and Enjoy!

 

Danish Browned Cabbage with Caraway

Danish Browned Cabbage with Caraway

Danish Browned Cabbage with Caraway

 

4 T. bacon drippings (or other veggie oil)

5 C. cabbage, coarsely chopped

1 tsp. caraway seed

 

Melt Bacon dripping in a saucepan (or heat oil). Add cabbage. cook on low heat for 30 minutes. Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours. Give the pot a stir every time you pass by the stove. The cabbage will be golden brown when it is done.

Foraged Spring

Foraged Spring

Foraged Spring

 

Large bunch dandelion greens, rinsed of dirt and rough chopped with stems

2 tablespoons olive oil

5 garlic cloves, sliced thin

1 teaspoon crushed red pepper

1/2 cup vegetable broth

2 tablespoons pine nuts

Juice from 1/2 lemon

Salt and pepper to taste

Splash of apple cider vinegar (or vinegar based hot sauce if you prefer heat)

 

Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown.  Add the chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed.  Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

Garlicky Pea Shoots

Garlicky Pea Shoots

Garlicky Pea Shoots

1 tablespoon extra-virgin olive oil

1 garlic clove, minced or grated on a micro plane

3 loosely packed cups pea shoots, torn into pieces

Kosher salt

Heat the oil in a medium skillet over medium-high heat. Add the minced garlic and pea shoots. Continuously toss the pea shoots with garlic until they are just wilted. Sprinkle with salt and serve on top of risotto, warm bean salad, etc.

Wilted Dandelion Greens with Garlic Confit

Wilted Dandelion Greens with Garlic Confit

Wilted Dandelion Greens with Garlic Confit

 

Americans love their lawns and hate weeds. In fact, Americans use upwards of 90 million pounds of pesticides on lawns yearly. Yet despite all the efforts made against them, weeds still prevail, resorting to popping up through the cracks in sidewalks if they must, along roadsides, and in garden paths. Their resiliency is part of what makes them so special — they are up for a challenge and continue to thrive despite adverse conditions. Dandelion is one such hardy weed, tenacious and determined to overcome all obstacles. And while many hate it as a pestilent lawn invasive, dandelion is beloved by children, herbalists, and bees and has been revered as a food and medicine throughout history’. In fact, European settlers purposefully introduced dandelions to the United States so that they could eat the leaves as a spring green.

12 garlic cloves (about 3 heads)

Olive oil

1/2 pound dandelion greens

Salt and freshly ground black pepper

1 teaspoon fresh lemon juice

 

Peel the garlic cloves and trim off the ends. Place the cloves in a small saucepan or cast-iron pan; the pan should be just big enough that the garlic cloves can sit flat on the bottom without overcrowding. Add enough oil to cover them by half. Turn the heat on as low as possible. As the oil heats, the garlic will begin to smell delicious and turn a warm yellow color. After 5 minutes, flip the cloves. Continue cooking, flipping the cloves every 5 minutes, until they are soft and mushy. The total cooking time is usually 20 to 30 minutes, but it depends on how low you’re able to set the heat on your stove, and the slower you cook them the better. If your stove will not go low enough and the oil gets so hot you think the garlic may bum, take it off the heat for a moment, let it cool, then return it. While the garlic is cooking, chop the dandelion greens into 2-inch pieces. When the garlic is done, transfer the cloves and the oil into a large skillet and mash them with a fork until they are broken down but still a little chunky. Turn the heat to medium-low. Once the oil is warm, add the dandelion greens, sprinkle with salt and pepper, and cook, stirring continuously, until the greens have wilted, 5 to 8 minutes. Add the lemon juice and cook for another minute or two. Season to taste with salt and serve hot.

Grilled Maitake Mushrooms

Grilled Maitake Mushrooms

Grilled Maitake Mushrooms

Start this recipe the night before serving so that the mushrooms can marinate overnight. Widely known as “hens of the woods” because of their richness and dense texture, maitakes can look intimidating, like a strange piece of brown coral. But they’re delicious, meaty, and easy to work with. If you’ve never tried maitakes, I encourage you to experiment with them. Portobellos, shiitakes, or any mushroom big enough to grill may also be used.

 

1 C. olive oil

1/2 C. soy sauce

2 scallions, green and white parts separated, and green parts thinly sliced

2 cloves garlic, peeled and crushed

2 T. honey

5 T. white wine

Salt and freshly ground black pepper

1 1/2 lb. maitake mushrooms

1/2 bunch watercress, roots trimmed

 

Put the olive oil, soy sauce, scallion whites, garlic, honey, and 2 T. of the wine in a blender and blend until smooth. Season with salt. Cut the maitake into slices 1 inch thick. It’s important that each slice be attached to the large stem at the bottom; otherwise the slice will fall apart and be hard to handle on the grill. To avoid this problem, simply pick up the mushroom and look at where the stem is. Turn the mushroom on its side while gently slicing, making sure the connection between the frilly part of the mushroom and the stem stays intact. Place the slices in a shallow rimmed dish and coat them with the marinade. Cover and refrigerate overnight. Heat a grill until it’s very hot and arrange the maitakes on the grill, reserving the marinade. Press the slices with a metal spatula to form grill marks and brush them with some of the reserved marinade. Grill for 3 minutes, then turn and press down with the spatula again. Brush with some of the remaining marinade and grill for 2 minutes more. Set the maitakes aside. Heat a sauté pan over high heat and add the reserved marinade and the remaining 3 T. white wine. Bring to a boil and reduce for a few minutes, until the sauce coats the back of a spoon. To serve, arrange a bed of watercress on four individual plates. Slice the maitakes into a few pieces and divide among the plates, arranging them on top of the watercress. Season with salt and pepper. Spoon the sauce over the mushrooms and garnish with the scallion greens.

Sweet Pea Shoot Salad

Sweet Pea Shoot Salad

Sweet Pea Shoot Salad

1 tsp. sherry vinegar

1/4 tsp. Dijon mustard

1 pinch sea salt

Freshly ground black pepper

2 T. extra-virgin olive oil

1 pound sweet pea tendrils, washed and dried, thick stems discarded

2 carrots, peeled and shaved into thin ribbons with a mandoline or horizontal vegetable peeler

6 radishes (such as French breakfast or icicle), thinly sliced

1/2 Vidalia or other sweet onion, thinly sliced

 

In a small bowl, combine the vinegar, mustard, salt, and pepper to taste. Slowly whisk in the olive oil until a light emulsion has formed. In a large serving bowl, combine the tendrils, carrots, radishes, and onion. Drizzle in just enough of the vinaigrette to lightly coat the vegetables and tendrils and serve.

Boston Market Creamed Spinach

Boston Market Creamed Spinach

Boston Market Creamed Spinach

1 20oz Package Chopped Spinach Frozen

1 C. White Sauce (Thick)

1/2 C. Sour Cream

1 tsp. Salt

2 T. Butter

2 T. Finely Chopped Onion

1/4 C. Water

 

White Sauce:

3 T. Butter

4 T. Flour

1/4 tsp. Salt

1 C. Whole Milk

 

Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and 1/4 tsp. of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.  Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 tsp. of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.

Creamy Garlic Butter Tuscan Mushrooms

Creamy Garlic Butter Tuscan Mushrooms

Creamy Garlic Butter Tuscan Mushrooms

 

2 T. salted butter

4 cloves garlic, finely diced

21 oz. mushrooms, washed and dried with paper towel

1 small onion, chopped

1/2 C. white wine. optional, use stock for lower carb

5 oz. jarred sun-dried tomato strips in oil, (reserve 1 T. of the jarred oil for cooking)

1 1/2 C. heavy cream

Salt and pepper, to taste

3 C. baby spinach leaves, washed

1/2 C. fresh grated Parmesan cheese

1 tsp. cornstarch, optional — (mix cornstarch with 1 T. water for a thicker sauce), omit for lower carb

1 tsp. dried Italian herbs

1 T. fresh parsley, chopped

 

Heat a large skillet over medium-high heat. Melt the butter and sauté onion until transparent; add the garlic and cook until fragrant (about one minute). Cook the sun-dried tomatoes and oil in with the butter for about 2 minutes to release all their flavors. Cook mushrooms in the tomato flavors for about 5 minutes. Pour in the white wine or broth (if using), and allow to reduce to half, while scraping any bits off the bottom of the pan. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach leaves; allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) Mix in the herbs and garnish with parsley. Serve over mashed cauliflower, zucchini noodles or steamed veg.

Garlic Butter Grilled Asparagus

Garlic Butter Grilled Asparagus

Garlic Butter Grilled Asparagus

 

1/4 cup (1/2 stick) butter

2 cloves garlic, finely chopped

1 tsp. finely grated lemon peel

2 T. fresh lemon juice

1  1/2 pounds asparagus, trimmed

1 T. extra-virgin olive oil

1/2 tsp. salt

1/4 tsp. ground black pepper

 

Place the butter in a skillet, and heat over medium heat until melted. Add the garlic and lemon peel to the butter, and cook, stirring constantly, for 1 minute. Remove the skillet from the heat, and then whisk in the lemon juice. Heat the grill to medium-high heat. Place the asparagus in a bowl and toss with the oil, salt, and pepper. Grill for 6 to 8 minutes, rotating every 2 minutes. Toss the asparagus in a bowl with the butter mixture. Serve warm.

Crudités with Garlic and Anchovy Dressing

Crudités with Garlic and Anchovy Dressing

Crudités with Garlic and Anchovy Dressing

This punchy anchovy-based dressing – similar to the Italian classic bagna cauda – is a year-round favorite of mine and easy to whip up from the sort of ingredients you’re likely to have in your pantry and fridge. It’s a superb accompaniment to all kinds of vegetables – raw or cooked. I love it as a dip for crunchy summer crudités, but I also serve it as a dressing for steamed broccoli, cauliflower, and kale. It will keep happily in a jar in the fridge for at least a couple of weeks. It will probably separate but can be re- emulsified by shaking or whisking.

 

For the dressing:

2 anchovy fillets, drained

2/3 C. olive oil

2 garlic cloves, peeled

Leaves from a sprig of thyme

A few fresh basil leaves (optional)

1/2 small red chile, or a pinch of red pepper flakes

1 tsp. Dijon or English mustard

2 tsp. cider vinegar or wine vinegar

A few grindings of black pepper

 

A selection of raw baby vegetables, such as carrots, zucchini, beets, lettuce hearts, radishes, fresh young peas in pods, and tender celery stalks

 

For the dressing, simply blend all the ingredients together in a blender until completely smooth. Or, if you are using fresh chile, you might prefer to chop it very finely by hand, then stir it into the blended dressing to give it a little texture. Let the dressing stand for half an hour or so, to allow the flavors to mingle and develop, then transfer to a bowl. Prepare the crudités: Halve or quarter lengthwise the lettuce hearts and larger baby vegetables, such as zucchini and carrots. Leave the smaller ones, such as pea pods and radishes, whole. Arrange them on a platter and serve with the dressing.

Bone Broth Carrot and Zucchini

Bone Broth Carrot and Zucchini

Bone Broth Carrot and Zucchini

 

4 medium carrots

1 zucchini

1 yellow summer squash

1 C. mirin

1/4 C. extra-virgin olive oil

1/4 C. bone broth or stock

1 tsp. sea salt

2 tsp. dill weed (or 1 1/2 T. fresh)

1 tsp. oregano

 

Preheat oven to 350° F. You can cut these vegetables however you want: If you’re in a hurry and not concerned about presentation, you can rough cut them into chunks. You can avoid chopping altogether by using one of the slicing attachments on your food processor and slice them into half-moons or rounds (a fast and easy kitchen trick). You can amp up the presentation for a fancy dinner by julienning them (again, your food processor may have an attachment for this— bonus!). Make flat strips (that is, long, thin slices) in your food processor or with a mandolin. As one more creative alternative, you could make thin spaghetti-like spirals with a spiralizer.  Put all ingredients into an uncovered casserole dish and mix well. Bake for 20 minutes (if you’re doing long, thin slices or spirals, cook for 10-15 minutes). The vegetables are done when they’re slightly soft when pierced with a fork. Save the excess liquid for another recipe.

Grandma’s Easy Corn Relish

Grandma’s Easy Corn Relish

Grandma’s Easy Corn Relish

 

2 small onions, sliced paper thin

1 cup vinegar

8 tbsp, sugar

2 tbsp, mustard seed

1/2 tsp. salt

1/2 tsp. celery seed

1/2 tsp. dry mustard

12-ounce can kernel com mixed with red and green peppers, drained

1 cup cucumber, diced

1 stalk celery, chopped fine

 

In medium saucepan, combine onion, vinegar, sugar, mustard seed, salt, celery seed, and dry mustard. Bring to boil. Reduce heat and cook for 5 minutes. Remove from heat and stir in canned com and peppers. Cool. Spoon into jars. Seal and store in refrigerator or cold cellar.

Pan-Fried Brussels Sprouts with Ghee

Pan-Fried Brussels Sprouts with Ghee

Pan-Fried Brussels Sprouts with Ghee

1 lb brussels sprouts, bottoms cut off and halved

2 T. ghee

1 cup white wine, we used La Crema Monterey Pinot Gris

salt and pepper, to taste

 

Add pan to high heat. Add ghee, let melt. When ghee is melted, add in brussels. Be careful when standing near pan- they can pop and splatter a bit when giving off moisture. When brussels sprouts are lightly browned, deglaze pan with wine. Let wine cook off, and taste. If brussels need salt, add a pinch at a time (ghee can be very salty, so be careful when adding extra salt.) Cook until brussels are soft. Serve hot.

Charred Spring Onions

Charred Spring Onions

Charred Spring Onions

1 bunch spring onions, trimmed, rinsed, and patted dry

3 tablespoons Roasted Garlic Oil

1 small dried guajillo chile, toasted in a dry skillet until fragrant and ground in a spice grinder

Kosher salt and freshly ground black pepper

 

Preheat the oven to 4OO°F. Rub the onions with some of the garlic oil and arrange in a large cast-iron skillet. Season with the chile and salt and pepper to taste. Roast for 25 minutes, basting the onions with more oil even- 5 minutes, until the bulbs are soft and the outer layer is charred.

Grilled Nopales with Cheese

Grilled Nopales with Cheese

Grilled Nopales with Cheese

1 Pound Fresh Nopales (small to medium size preferred)

6 ounces Queso Fresco

 

For grilling: Grill nopales for 4 to 5 minutes over a low flame until lightly charred and cooked through on one side. The nopales will darken in color when completely cooked. Turn nopales to continue cooking the other side and immediately season lightly with salt. Top nopales with 1 to 2 slices of queso fresco. Grill nopales for an additional 3 to 4 minutes until lightly charred and the cheese has melted. Remove from heat. For stove-top cooking: Roast the nopales on a comal, griddle, or grill pan over low heat for 6 to 8 minutes until lightly charred and cooked through on one side. Turn nopales and immediately season lightly with salt. Top nopales with 1 to 2 slices of queso fresco. Cover and let cook for another 3 to 4 minutes until lightly charred and the cheese has melted. Remove from heat

Roasted Onions with Sage Butter

Roasted Onions with Sage Butter

Roasted Onions with Sage Butter

6 small to medium onions

8 tablespoons (1 stick) unsalted butter, softened

2–3 tablespoons finely chopped fresh sage

1 teaspoon finely grated lemon zest

¼ teaspoon freshly ground black pepper

¼ teaspoon salt

 

Preheat the oven to 375°F (190°C). Peel off the loose outer layer of each onion’s skin, leaving the majority. Slice the onions in half lengthwise and place them faceup on a baking sheet or in a roasting pan. Roast uncovered for 30 minutes, then cover and roast for another 30 minutes. While the onions are cooking, combine the butter with the sage, lemon zest, pepper, and salt, and mix until well combined. When done, the onions will be soft and cooked through, but still juicy. I like them to be just slightly browned on top. If they are not browned, you can finish them off under the broiler for 2 to 3 minutes. Remove from the oven and put 1 to 2 teaspoons of the compound butter on each onion. It will melt into the layers and disappear. Serve the remaining butter at the table. (Any leftover butter will keep in the refrigerator for 5 to 7 days.) Serve the onions in their skins. While it is easy to separate the skins and set them aside, they also tend to soften as they cook, so I eat them skin and all.

Quick Sides

Quick Sides

Quick Sides

Organic Baked Beans

 

Sauteed Spinach with Garlic

Add l tablespoon olive oil to a large skillet. Swirl around l halved garlic clove, cut side down, to infuse the oil. Remove the garlic clove. Add a shake of red pepper flakes and 12 ounces of fresh spinach. Stir as the mound of leaves gradually wilts way more than you ever think it will. Add a hefty pinch of salt and black pepper. Snip the spinach leaves with kitchen scissors while still in the skillet.

 

Green Beans with Toasted Almonds and Mint

In a large frying pan, heat 2 tablespoons olive oil and l tablespoon unsalted butter over medium heat. When the butter has melted, add cup slivered almonds and cook for 2 minutes, or until they darken slightly in color. Add 2 cups trimmed green beans and cook for 2 minutes, stirring occasionally. Add a generous squeeze of lemon juice and a few pinches of salt and remove to a platter. Sprinkle with chopped fresh mint.

 

Tomato and Avocado Salad

Halve l avocado, remove the pit, peel, and cut into chunks. In a medium bowl, toss with about 1V2 cups halved grape tomatoes, 3 chopped scallions (white and light green parts only), a generous drizzle of olive oil, salt and pepper, a spritz of lime juice, and chopped fresh cilantro to taste.

 

White Beans and Spinach

In a medium skillet, sauté a halved garlic clove, cut side down, in a few glugs of olive oil. Let it infuse the oil for a minute, then remove. Add 2 tablespoons chopped onions (or shallots or scallions—white and light green parts only) and a shake of red pepper flakes and cook until the onions are soft, about 2 minutes. Stir in l can of rinsed and drained white beans (such as Great Northerns or cannellini). Add a handful of thawed and well-squeezed frozen spinach, lightly mashing the beans and spinach together. Add salt and black pepper and stir. Serve with freshly grated Parmesan.

 

Sugar Snap Peas and Radish Salad

In a medium bowl, toss together 2 cups of the sweetest sugar snap peas you can find (trim off the ends if it’s not too big of a pain); l radish, sliced into thin coins; V4 cup chopped fresh mint; a squeeze of lime juice; sea salt; about 1 tablespoon chopped scallions (white and light green parts only); and a tiny drizzle of olive oil. This is best in the spring when the snap peas are peaking.

 

Corn with Butter and Cotija Cheese (or Parmesan)

Boil shucked sweet com for 5 minutes. Spread butter on the corn while the corn is still hot and sprinkle with cotija or Parmesan cheese. If it is peak com season, forget the cheese and eat boiled corn on the cob with butter and salt only. Anything else is, obviously, blasphemy.

 

Quick Creamed Spinach

Thaw a box or bag of frozen spinach by placing it in a colander and running warm water over it for a few minutes. Press down on the spinach to squeeze out all the liquid. In a small frying pan over medium heat, add l tablespoon olive oil and small onion (chopped), salt, black pepper, and a few red pepper flakes (optional, as always). After 5 minutes, add the spinach and toss with the onions until the spinach is heated through. Sprinkle in 1 to 2 teaspoons flour and stir. Add Vs to V2 cup milk (nonfat, 1%, 2%, whole … any kind but chocolate!), depending on how creamy you like your creamed spinach, and a pinch of freshly ground nutmeg. Stir until heated through.

 

Green Beans with Ginger and Garlic

Add 2 tablespoons olive oil to a large skillet set over medium heat, along with 2 teaspoons peeled, minced fresh ginger, 3 to 4 chopped scallions (white and light green parts only), a shake of red pepper flakes, and salt and black pepper. Cook until the ginger and scallions are soft and aromatic, about 1 minute. Add 3 cups trimmed green beans (or haricots verts) and 1 minced garlic clove. Cook, uncovered, until the green beans are tender but still crispy, about 4 minutes.

 

Buttered Peas with Mint

In a large skillet, melt 2 to 3 tablespoons unsalted butter over medium heat. Add 1V2 cups thawed frozen peas. (You can run them under warm water to accelerate the thawing process; just try to dry them as much as possible before proceeding.) Heat until w armed through. Remove from the heat and sprinkle with 2 tablespoons chopped fresh mint and salt to taste.

 

Roasted Cauliflower and Broccoli

Preheat the oven to 4OO°F. Separate l head of cauliflower and l head of broccoli into florets. On a rimmed baking sheet, toss the florets in olive oil to lightly coat. Season with a shake of red pepper flakes and salt and black pepper to taste. Spread out on the baking sheet and roast for 15 to 20 minutes, until the vegetables look crispy but not burnt. Squeeze fresh lemon juice over the vegetables and sprinkle with freshly grated Parmesan, if desired.

Moroccan Beet Salad

Moroccan Beet Salad

Moroccan Beet Salad

5 medium beets, washed/scrubbed

1/2 C. minced red onion

1/4 C. finely chopped fresh parsley

1/4 C. finely chopped fresh cilantro (coriander)

1 1/2 tsp. cumin seeds

1 1/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 T. olive oil

1 T. fresh lemon juice

 

Fill a large stock pot (or pressure cooker) with water, enough to cover the beets by at least 2 inches. Bring to a boil and reduce heat to medium-high (water should continue to boil). Allow the beets to cook for approximately 50-60 minutes (or 30 minutes in a pressure cooker). The beets are ready when the skin easily comes off and you can pierce the flesh with a knife or fork with no resistance. Drain the beets. Fill the sink or a large bowl with water and lots of ice; soak the beets for 30 minutes. While the beets are cooling down, heat a small frying/sauté pan over medium heat. Add cumin seeds to the pan and “roast” them for 2-3 minutes, stirring constantly. Grind the roasted cumin seeds in an electric coffee/spice mill or by hand using a mortar and pestle. In a small bowl, combine the red onion, parsley, cilantro, roasted ground cumin, salt, pepper, olive oil and fresh lemon juice; mix well and set aside. When the beets have cooled down, remove the skins (should slide right off), trim the tops/ends and cut into 1/2 inch (bite-sized) cubes. Combine the beets and the onion/herb mixture in a large bowl and gently stir until the beets are evenly coated. Refrigerate until ready to serve (will hold in the refrigerator for a few days). Enjoy!

Balsamic Garlic Grilled Mushroom Skewers

Balsamic Garlic Grilled Mushroom Skewers

Balsamic Garlic Grilled Mushroom Skewers

2 lb. mushrooms, sliced 1/4 inch thick

2 T. balsamic vinegar

1 T. soy sauce (or tamari)

3 cloves garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

Marinate the mushrooms in the mixture of the remaining ingredients for 30 minutes. Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.

Porri al Forno (Leeks Baked in Cream)

Porri al Forno (Leeks Baked in Cream)

Porri al Forno (Leeks Baked in Cream)

1½ lb. leeks, about 4 large stalks, green part removed

2 C. heavy cream

1½ C. grated Parmesan

Sea salt and freshly ground black pepper

 

Heat oven to 425°F. Cut leeks crosswise into 1½ inch rounds. You should have enough to pack closely into a 9 x 13 inch baking dish. Leeks will shrink during baking; if necessary, add more leeks to ensure a tight fit. In a bowl, toss together leeks, heavy cream, and 1 C. Parmesan; season with salt and pepper. Transfer and arrange in baking dish, cut sides up. Cover with foil and bake for 60 minutes. Remove foil, and sprinkle with remaining Parmesan. Finish baking until leeks are tender and browned, about 20 minutes.

Sautéed Spinach, mushrooms, and caramelized onions

Sautéed Spinach, mushrooms, and caramelized onions

Sautéed Spinach, mushrooms, and caramelized onions

Caramelized onions

1 T. olive oil

3 onions, medium or large, sliced

pinch of salt

1 T. balsamic vinegar

Cooked mushrooms and spinach:

1 T. olive oil

8 oz mushrooms, sliced (such as button mushrooms, shiitake, etc.)

3 garlic cloves, minced

pinch of salt

6 oz spinach, fresh

Optional cream sauce

1/3 C. heavy cream

1/4 C. milk

1/2 C. Parmesan cheese shredded

1/4 tsp. salt

 

Heat 1 T. olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred). Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.

 

After you have started cooking onions, heat 1 T. olive oil in another pan, and add sliced mushrooms (I used shiitake with stems removed, you can use any small sized mushrooms) and minced garlic. Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms and garlic covered for about 20 minutes, occasionally stirring. Add cooked mushrooms to the pan with caramelized onions, add 3 C. of spinach and stir on low heat just until spinach wilts. Serve as is as a side dish or proceed to make a creamy sauce as below.

 

Add heavy cream, milk, Parmesan cheese and 1/4 tsp. salt to the mushroom-onions-spinach mixture on medium-low heat and mix. Stir to coat on low heat for about 5-10 minutes until Parmesan cheese melts and starts to coat the vegetables. Serve as a side dish along grilled meats.

Carciofi Fritti (Tuscan Fried Baby Artichokes

Carciofi Fritti (Tuscan Fried Baby Artichokes

Carciofi Fritti (Tuscan Fried Baby Artichokes)

small baby artichokes, peeled and trimmed as in video

1 extra large egg

1/4-1/2 cup flour

salt

oil for frying

Prepare the artichokes as seen in the video, tearing off the tough outer leaves. Cut off the tough top of the leaves. Trim off the bottom stem and the bottom of the heart. Place in water with lemon juice or white wine vinegar. Drain the artichokes and cut into smaller pieces, 1/2’s or 1/4’s if they are larger. Place in a bowl. Add one whole egg, and mix to blend well with the artichokes and a pinch of salt. Add enough flour to create a rough “Batter” which will stick on the artichokes. There should be no extra liquid. It will probably not seem like a lot of batter. Fry in hot oil, not touching each other, until golden. Salt when done.

 

Roasted Glazed Turnips with Honey-Thyme Butter

Roasted Glazed Turnips with Honey-Thyme Butter

Roasted Glazed Turnips with Honey-Thyme Butter

2 pounds turnips

2 T. extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 T. unsalted butter

1 T. honey

1 to 2 teaspoons fresh thyme leaves (about 4 sprigs)

Juice of 1/2 orange (optional)

 

Preheat the oven to 425 degrees F. Wash the turnips, peel away any dings, and cut into 1-inch cubes. Place in a large bowl with the oil, salt, and pepper, and stir until well coated. Arrange the turnips on a sheet pan in a single layer and roast until tender to the bite, 30 to 35 minutes. Transfer them to a serving bowl.

3 Meanwhile, melt the butter in a small saucepan over medium-low heat and stir in the honey until dissolved. Add the thyme, stir, and pour over the turnips, turning them with a spatula until well coated. Taste for seasoning, adding more salt and pepper as needed. Squeeze the orange juice all over the turnips and serve hot.

 

From: PNW Veg

Roasted cauliflower steaks with salsa verde

Roasted cauliflower steaks with salsa verde

Roasted cauliflower steaks with salsa verde

1/2 cauliflower see prep notes below

1 tbsp butter 15g (can be replaced with olive oil for vegan version)

1/2 lemon zest

salt and pepper

For salsa verde

3 tbsp parsley

1 tsp. capers

3 anchovy fillets (can be omitted for vegan/vegetarian version)

1 clove garlic

1 tsp. Dijon mustard

1 tsp. lemon juice

2 tbsp olive oil

 

Preheat oven to 400F/200C. Cut the base off the cauliflower so that it sits more or less flat. Next, cut the cauliflower in half through the middle of the core, all the way through. Cut a slice around 1 – 1.5 in/2.5 – 4 cm thick from each half right the way through from each half so you get two flat ‘steaks’. Keep the florets you have cut off for something else. Warm 1/2 tbsp butter over a medium heat in a small to medium skillet/frying pan that fits both of the cauliflower steaks in lying flat. Add the cauliflower and cook a couple minutes on each side so that it becomes nicely browned. Add the lemon zest and some salt and pepper as it cooks. Add the additional butter in places that seem short on butter so that all of the edges being cooked are coated to help it brown. Turn as needed to brown on both sides. Transfer the pan to the oven and allow to cook for around 10 minutes, or possibly a little longer, until the cauliflower is completely tender. For the salsa verde: While the cauliflower is in the oven, finely chop the parsley, capers, anchovies and garlic together until they are very fine and mixed. Put all into a small bowl and add the mustard, lemon juice and olive oil. Mix well so they are well combined and serve over the cooked cauliflower steaks (you probably won’t need all of it).

 

2 servings Calories: 196kcal | Carbohydrates: 2g | Protein: 2g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 124mg | Potassium: 134mg | Vitamin A: 13.2% | Vitamin C: 28.9% | Calcium: 2.3% | Iron: 3.7%

Robin’s Mushroom Conserva

Robin’s Mushroom Conserva

Robin’s Mushroom Conserva

 

The story behind this dish and her notes follow: “In the fall, chanterelles are oozing out of the forest floor in Washington. My forager, Matsutaki Joe, would show up with bins of them at incredible prices. This is how we captured their essence and enjoyed them in a variety of ways at Crave. My favorite was serving them atop grilled baguette slices rubbed with garlic and smeared with goat cheese. They were incredibly addictive and lasted all winter long. I make sure I have a batch of these on hand all year round for that appetizer on the fly when a friend stops by.” Serve the mushrooms over pasta (such as pappardelle), on flatbread, or even on grilled fish.

 

kitchen notes: Use the freshest possible mushrooms; anything tough, wilted, or with evidence of mold or tiny holes should be discarded. Brush away any pine needles or debris, and trim tough stems.

 

2 pounds assorted wild mushrooms (Robin’s favorites are chanterelle, hen-of the-woods, porcini, and oyster)

2 cups distilled white vinegar

1 cup red wine vinegar

3 cups water

2 medium cloves garlic, slivered

2 T. fine sea salt

10 sprigs thyme

3 bay leaves

2 (2-by-1/2-inch) strips lemon peel, removed with a vegetable peeler

Ground black pepper

2 cups good-quality’ extra-virgin olive oil

 

Tear or cut the mushrooms into thin strips, V4 to V2 inch wide and 2 inches long. Any small mushrooms should be left whole for added aesthetics. (Robin likes to do this with baby oyster mushrooms and hen-of-the-woods.) In a medium saucepan, combine the vinegars, water, garlic, salt, 7 of the thyme sprigs, bay leaves, and 1 of the lemon peel strips. Over medium-high heat bring the brine just to a boil. Remove from the heat and let steep for about 15 minutes.  3 Return the brine to a boil over medium heat and add the mushrooms. Cook for 5 minutes, pressing the mushrooms down into the brine if they float to the top. Drain the mushrooms and spread on a clean lint-free towel to absorb excess moisture. While cooling, sprinkle the mushroom with pepper. Transfer the mushrooms into 2 sterilized pint jars (or 1 quart jar) and completely cover them with the oil. Add 2 of the bay leaves from the brine, the remaining 3 sprigs thyme, and the remaining lemon peel strip, along with a large pinch of additional salt. Cover and tap the jar on the counter to remove any air bubbles. Set the jar in a dark pantry away from sunlight and let the mushrooms cure at room temperature for 1 week. The mushrooms will keep in the refrigerator for up to 1 year. The oil may congeal, so remove the jar from the refrigerator about 30 minutes before using. Note that the mushrooms pack a puckery punch and a little goes a long way. “Save the preserved oil!” says Robin, who likes it brushed on crostini.

Baked Heirloom Plum Tomatoes

Baked Heirloom Plum Tomatoes

Baked Heirloom Plum Tomatoes

6 ripe heirloom plum tomatoes

1 cup fine breadcrumbs made from local bread (adjust the herbs depending on the bread type)

1/3 cup finely grated hard aged cheese

1/3 cup of fresh herbs like thyme, rosemary, parsley; whatever you like and have on hand. (basil can burn, so maybe save that for topper as you serve)

1/4-1/2 teaspoon minced garlic or finely chopped shallot

1 T. olive oil

1/4 teaspoon Chardonnay Oak Barrel salt (bread may be salty, so adjust)

1/8 teaspoon fresh ground mixed peppercorns

 

Preheat the oven to 350F. On a baking sheet lined with parchment paper, spread out the bread crumbs and lightly toast them in the oven. This takes less than 5 minutes. Do not brown them, just dry them out a bit. When they come out, mix them with the olive oil, shallots/garlic, herbs and cheese, salt & pepper

Wash and dry each tomato. Slice each tomato lengthwise. You can scoop out a bit of the center seeds and juice if you like. I did to make some room for the topping, but it’s not necessary. Place each half on the baking sheet with the parchment paper. Evenly divide and top each half tomato with the bread crumb mixture. You can drizzle additional olive oil on top of each tomato at this point, or simply watch the baking process so you don’t burn the topping. Bake for about 30 minutes. The longer you bake, the softer the tomatoes will get. I prefer mine firmer for market samples, but you can bake these up to 45 minutes if you closely watch the topping. Riper tomatoes will take less time and be more flavorful.

Vegetable Spiral Tart

Vegetable Spiral Tart

Vegetable Spiral Tart

Tart Crust

2 1/3 cups all purpose flour

3/4 tsp kosher salt

16 tbs butter (chilled and cut into 1/2″ pieces)

1/2 cup water (very cold)

Vegetable Filling

2 cups heavy whipping cream

1 1/4 cup parmesan (finely grated, 1/4 cup reserved)

2 tbs kosher salt

1/2 tsp pepper (ground)

1/4 tsp nutmeg (grated)

1/4 tsp chili powder

3 tbs extra virgin olive oil

3-4 purple carrots (medium)

2 russet potato (large)

2 green zucchini (medium)

2 sweet potato (large)

 

Sprinkle the cold water on top and pulse again just until the dough comes together into a ball, but it won’t be completely smooth yet. You should still see small bits of butter. Place a piece of plastic wrap on your working surface and turn the dough out onto it. Fold the plastic over and press the dough into a 1-inch thick disc. Make sure it is wrapped completely and refrigerate the disc of dough for 2 hours (or overnight). When chilled, place the disk of dough on a lightly floured surface and roll out until 1/8 inch thick, periodically lifting and rotating to make sure it isn’t sticking to your surface (dust your surface as needed). Carefully transfer the dough to your tart pan, easing it in without stretching the sides, and gently press into place. Trim with a sharp knife even with the rim of your pan. Chill until firm to touch, 30 min – 1 hour. At this point it can be frozen (well- wrapped) for 2 weeks if needed. No thawing necessary if you freeze it! Preheat the oven to 375 F. Line the tart shell with parchment paper and fill with pie weights (or dried beans). To partially bake, bake until the surface looks dry and pale, about 25 minutes. Remove from the oven and remove the paper and weights. Return to the oven a bake for 5 minutes longer.

 

Tart Crust

 

To make the dough in a food processor, put your flour and salt in the food processor and sprinkle on your cold butter pieces. Cover and pulse several times until the butter is cut into pea size pieces.

 

Vegetable Filling

 

As your tart shell is being partially baked, prep the vegetables by shaving them into thin ribbons. A mandolin would work but I find a vegetable peeler even easier and faster – and you get even finer shavings, which cuts down on the cooking time of the tart. For the potatoes and sweet potatoes, I recommend cutting them in quarters, length-wise. All the vegetables should roughly be around the same width so when they’re laid upright in the tart, you can visibly see all the pretty, colorful layers. In a large mixing bowl, combine cream, parmesan, salt, pepper, nutmeg and chili pepper. Whisk until combined. Toss the vegetable ribbons into the cream mixture until they’re all coated. Take a ribbon (I like to use zucchini here) since it’s so flexible. Roll it into a tight spiral and place it on the center of the partially baked tart shell. Take another vegetable and wrap it around the center spiral. Continue working outwards, alternating vegetables. The cream actually makes the vegetables stick to each other so it’s not as hard as it looks! Once you’ve reached the edge of the tart shell, brush the top of the tart with olive oil and sprinkle with a good sprinkling of finely grated parmesan cheese. Bake at 350 °F for 50 to 60 minutes, until vegetables are soft and cooked through. Cool in tart pan for 10 minutes, then slice and serve.

 

Baking time will greatly depend on how thin your vegetables are. Using a good quality, sharp Y-peeler is preferred over a mandolin, and much safer and faster to use. If you use a mandolin, I recommend covering the tart with foil to bake for 20 minutes and then removing the foil and bake uncovered for another 45 minutes. In the spring and summer,  you can replace the root vegetables with different varieties of squash and eggplant. I would just decrease the baking time.