Parsnip Cupcakes With Honey Cream Cheese Frosting

Recipe & Pic from Dishing Up The Dirt

I felt the need to end with a sweet treat so here is an absolutely scrumptious way to use your parsnips this week!

~Rae

1 cup all purpose flour (I used Bob's Red Mill)

1 1/2 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

3/4 cup packed light brown sugar

2/3 cup walnut oil (or another neutral tasting oil)

2 large eggs (lightly beaten)

1 teaspoon vanilla extract

2 cups grated parsnips (from about 1 large parsnip)

1 (8 ounce) package cream cheese (room temperature)

1/4 cup honey

Preheat the oven to 350F. Grease a standard 12 cup muffin tin.

In a medium sized bowl whisk together the flour, baking powder, spices and salt. In a large bowl whisk together the sugar, oil, eggs, vanilla and parsnips. Slowly, add the flour mixture to the wet ingredients and mix well.

Divide the batter between the prepared muffin tins and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Prepare the frosting by beating the cream cheese together with a mixer until light and fluffy. Stir in the honey and continue to beat until smooth and well incorporated. Taste test and adjust as needed.

Let the cupcakes cool completely before frosting.

Lentil Soup With Fennel & Sausage

Recipe & Pic from Taste Cooking

This is my absolute favorite lentil soup recipe! Try subbing in some local potato sausage or cube some of the potatoes from your box and add to the mix for an extra hearty meal!

~Rae

1 ½ C green or brown lentils

7 OZ Toulouse sausage, Italian sausage, or other uncooked pork sausage, casings removed

Olive oil, as needed

1 MD yellow onion, diced

1 MD bulb fennel, trimmed, cored, and diced

½ TSP fine sea salt

3 whole cloves

½ TSP dried thyme

6 C chicken or vegetable stock

Freshly ground black pepper

Full-fat sour cream, for serving

In a heavy-bottomed pot, cook the sausage over medium heat until browned, breaking it into bits with a wooden spoon as it cooks. (If the sausage meat is lean, add 2 teaspoons olive oil so it doesn’t stick.) Scoop out and set aside on a plate.

Add the onion, fennel, and salt to the pot and cook, stirring regularly, until softened, 4 to 5 minutes.

Rinse the lentils. Add to the pot with the cloves and thyme. Add the stock, cover, and bring to a simmer. Cook until the lentils are cooked through, 35 to 40 minutes. If you want to give more body to the soup, mash roughly with a potato masher, or process briefly with an immersion blender. You want the soup to remain chunky.

Return the sausage to the pot and stir. Taste and adjust the seasoning.

Ladle into bowls. Add a spoonful of crème fraîche, black pepper, and parsley, and serve. I like a dash of hot sauce, too.

Pasta With Radicchio Pesto

Recipe & Pic from Kathy Bachtel

his pesto is creamy, pungent and a great fall-season answer to the ubiquitous basil pesto of summer! Sauteeing the Radicchio before making the pesto softens its bitterness a great deal, so this recipe is a great way to introduce picky family members!

~Rae

1 lb of your favorite pasta cooked per package instructions

A few tablespoons extra virgin olive oil

1 head radicchio, chiffonade

½ onion, minced

1 clove garlic, minced

Handful toasted walnuts

A few tablespoons heavy cream

½ to ⅔ cup grated cheese

Kosher salt and freshly ground pepper

Place the cut radicchio in a small bowl of cold water and allow to sit for 30 minutes. This will remove some of the bitterness. Drain and squeeze out as much water as possible.

Place 1 tablespoon olive oil into a sauté pan, and heat over medium heat. Add the radicchio and onion, and sauté until soft and dry and beginning to brown, about 10 minutes. Add the garlic, sauté until aromatic, about 30 seconds. Transfer into blender.

Add the toasted nuts and pulse to chop. Add enough olive oil and heavy cream to reach the consistency you desire. Transfer to a small bowl, and combine with grated cheese.

Season to taste and toss with cooked pasta.

Caramelized Kohlrabi Soup

Recipe & Pic from NYT Cooking

This recipe is a great way to use up a lot of cool season roots, so feel free to sub in any taters or turnips that you may have still hanging around your pantry! Broccoli is also a good substitute for some of the kohlrabi!

Pair with a sandwich or toasted bread, or pop a poached egg on top to make this a full meal.

3lbs Kohlrabi, turnips, or a combination, peeled and cut into 1in cubes

¼ cup olive oil

1 ¾ tsp salt

½ tsp black pepper

1 large onion, peeled and diced

3 garlic cloves, minced

2 cups vegetable or chicken stock

1 bay leaf

1 small lemon

grated parmesan and smoky chili powder as needed for garnish

Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, ¾ teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)

Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.

Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.

Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.

Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.

Radicchio & Roasted Delicata Squash Salad

Recipe & Pic from Brooklyn Supper

In this autumnal salad the bitterness of the Radicchio is well balanced by acid from the dressing as well as the caramelized sweetness of the Delicata- it's the perfect gateway recipe if you are just starting to explore bitter greens!

~Rae

2 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices

1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)

sea salt

Salad and Dressing

1 small head radicchio , cored with leaves torn into bite-sized pieces

zest of 2 lemons and 2 tablespoons juice , divided

sea salt

2 shallots , divided

1 tablespoon maple syrup

3 tablespoons extra virgin olive oil

Toppings

1/4 cup raw, hulled pepitas

heat tolerant neutral cooking oil (such as grapeseed)

10 sage leaves , rinsed and patted completely dry

1/4 cup shaved Parmesan cheese

fresh ground pepper

Preheat oven to 425 degrees F. Move oven rack to the top third of the oven. Set out 2 rimmed baking sheets. (If both trays fit on a single rack in the oven, all the better. If not, move second oven rack to top third of oven and roast with pans on 2 oven racks, rotating shelves halfway through.)

Toss sliced delicata with oil and arrange on baking sheets, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.

While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.

Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.

To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.

In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Add 2 tablespoon oil to the same pan and when hot, add sage. Fry just until crisp, about 1 minute. Set sage on a paper towel and sprinkle with sea salt.

As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet.

Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas and crumble sage on top. Finish with a drizzle of dressing and a few twists pepper.

Classic Potstickers

Recipe & Pic from Two Red Bowls

The little Napa Cabbage heads in your box this week are the perfect size for these delicious dumplings. Make a big batch and freeze, and you'll have a tasty, quick to prepare meal on hand for any occasion!

1/2 lb (8 oz) ground pork (ground chicken or turkey would also work well here)
1 1/2 cup shredded napa cabbage
1/2 tsp salt
1/2 Tbsp sugar (optional)
1 to 1 1/2 Tbsp soy sauce
1/2 Tbsp sesame oil
1/2 Tbsp Shaoxing rice wine
1/2 Tbsp grated ginger
1 stalk green onion, minced
1-2 garlic cloves, minced
1 Tbsp cornstarch

1 package gyoza rounds/wrappers

Sprinkle salt over the rinsed cabbage and let it sit for 10 to 15 minutes, or until the cabbage wilts and releases water. (Otherwise, the water is released while cooking and can result in soggy dumplings.) Squeeze and drain the cabbage well, then mix all the ingredients together in a large bowl.

Lay out the rounds and the filling. Place about a tablespoon of filling into a round, then gently fold in half. Pleat one side of the fold if desired, or simply seal however you like. Place the finished dumpling on a tray and cover with a towel while you fold the rest.

When you’re ready to cook, heat oil in a large wok or saucepan over medium heat until a drop of water sizzles when it hits the pan. Place the dumplings in a single layer in the wok, leaving a little space between each. (If they touch, they’ll stick together.) Let sizzle, taking care not to burn, until the bottoms are golden brown and crisp, about 2 to 5 minutes. I like to leave the heat a little lower and let the dumplings cook more slowly, since it doesn’t matter if they take a bit longer to brown up, but it’s disappointing if they burn!

Once browned to your liking, pour 2 to 3 tablespoons of water into the pan and quickly cover, turning the heat to low. Let steam for 5-10 minutes or until dumplings are cooked through and water has evaporated. Feel free to remove one, leaving the rest covered, and test for doneness.

Serve with your favorite dumpling dipping sauce. I usually use a base of 2-3 Tbsp black (Chinese) vinegar and 2 Tbsp chili-garlic paste, often with a touch of sugar, soy sauce, and sesame oil.

Escarole With White Beans & Sausage

Recipe & Pic from Italian Food Forever

Italian Wedding Soup might be the first dish that comes to mind when you think of Escarole but this delicious recipes makes for a far heartier meal for a chilly Autumn evening!

3 Tablespoons Olive Oil

1 Pound Italian Sausage Meat Removed From Casings

1 Cup Chopped Onion

4 Garlic Cloves, Minced

1 Large Head Escarole, Chopped (About 10 Cups)

3/4 Cup Dry White Wine

4 (15-ounce) Cans Cannellini Beans, Rinsed (Or 6 Cups Cooked Beans)

1 Cup Chicken or Vegetable Stock

Salt & Pepper To Taste

Freshly grated parmesan cheese and chopped parsley for serving

Heat oil in heavy large pot over medium-high heat in a large skillet.

Working in batches, sauté sausage meat until cooked through, breaking up with two forks.

Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.

Reduce heat to medium; then add onion to pot and sauté until translucent, about 5 minutes.

Add garlic and escarole and sauté until wilted, about 4 minutes.

Add wine and cook 4 minutes until slightly reduced.

Add beans, stock, chili paste, and sausage and simmer 10 minutes to blend flavors.

Season to taste with salt and pepper then transfer to large bowl.

Top with grated Parmesan, if desired.

Classic Lyonaisse Salad

Recipe & Pic from The Kitchn

I'm not usually a fan of wilted greens but frisee can really stand up to the heat and this salad i scrumptious! If you've never gotten the hang of poaching eggs (ahem that's me) a fried egg is a fine substitute. You might also try mounding the dressed greens onto a bun before topping with an egg for a decadent sandwich!

~Rae

4 cups frisée lettuce (about 4 ounces), torn into large bite-size pieces

2 ounces thick bacon (about 1 piece) sliced against the grain into 1/4" pieces, OR 2 pieces regular sliced bacon, sliced similarly

1 tablespoon white vinegar

2 large eggs, as fresh as possible

1 medium shallot, finely minced

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

Salt and pepper, to taste

Place the frisée into a large mixing bowl.

Place a small skillet over medium heat and cook the bacon pieces, stirring occasionally, until golden brown. Carefully remove from the pan from the heat and use a slotted spoon to transfer the bacon pieces to a paper towel to drain and cool. Keep the pan and its rendered fat.

To poach the eggs, fill a saucepan with 4 inches of water and add the white vinegar. Bring the mixture to a gentle simmer. Break each egg into small bowl. With a slotted spoon, stir simmering water to create a whirlpool, then slide the first egg into a eye of the swirl. Using the back of the spoon, immediately push the solidifying whites around yolk, coaxing them to stay close to the yolk. Repeat with the second egg. Simmer the eggs for 2 to 3 minutes. Gently remove each egg with the slotted spoon and reserve in a bowl of warm water. Trim off any straggling pieces of cooked egg white.

Reheat the skillet with the rendered bacon fat over medium heat. Add the shallots and cook, stirring, for 30 seconds. Add the red wine vinegar and mustard and swirl to combine. Add the bacon pieces and swirl. Immediately pour the hot dressing over the greens and toss. Season with salt and pepper, to taste.

Divide the salad between two bowls and top each with a poached egg. Season the eggs with additional salt and pepper, if desired. Serve immediately.

Curried Cauliflower & Chickpea Salad With Yogurt

Recipe & Pic from Dishing Up The Dirt

This dish might be called a salad, but it is substantial enough to stand alone as a full meal!

2 cloves of garlic, chopped

2 tablespoons lemon juice

1/3 cup olive oil

1 1/2 teaspoons yellow curry powder

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 small head of cauliflower, broken into florets

one 12-ounce can of chickpeas, rinsed, drained and patted dry

1 cup goat milk yogurt (or yogurt of choice, cows milk or vegan yogurt will work fine too)

1/4 cup unsalted pistachios, toasted and roughly chopped

1/4 cup golden raisins

1/4 cup minced cilantro

Preheat the oven to 425F.

In a large bowl, whisk together the garlic, lemon juice, oil, curry powder, cinnamon and salt. Add the cauliflower florets and chickpeas to the bowl and toss well. Spread the mixture onto a baking sheet in a single layer.

Roast in the oven until well browned and tender. About 30 minutes. Toss the cauliflower and chickpeas halfway through cooking.

Spread a thin layer of yogurt onto a platter and top with the roasted veggies. Add the pistachios, raisins, and cilantro. Serve warm or at room temperature.

Mexican Pickled Carrots

Recipe & Pic From A Fork’s Tale

This classic spicy and tangy condiment can be served along side tacos, faijitas, quesadillas, enchiladas and more!

1 bunch carrots

4 jalapeños

1 medium onion

5 garlic cloves

1 teaspoon sugar

1½ cup water

1½ cup vinegar

5 bay leaves

1 teaspoon peppercorn

2 teaspoons Mexican oregano

1 teaspoon salt

* you can alter the ratio of carrot, jalepeno, and carrot depending on your preference and whay you have on hand

In a stockpot, add 1 ½ cup vinegar, 1 ½ cup water, 1 teaspoon sugar, 5 garlic cloves, 5 bay leaves, 1 teaspoon peppercorn, 1 teaspoon salt, and 2 teaspoons Mexican oregano. Bring to a boil.

Peel and slice carrots into ¼ inch coins or diagonal slices. Slice 1 onion into slivers. Slice 4 jalapeños . Reduce the brine in the stockpot to medium heat and add the carrots, onion, and jalapeños. Cook uncovered for 15 minutes.

Allow to cool, then add to a glass jar with lid. You can eat immediately, but it is best to sit overnight (or longer) in the fridge to allow the full flavor to build.

County Fair Sausage & Pepper Sandwiches

Recipe & Pic Adapted from Lemon Tree Dwelling

When I was a kid my dad and I would visit the county fair near my grandparent's farm every summer and we would never fail to test our stomach-endurance with spicy Italian sausage sandwiches and lemon shake-ups. This recipe is a twist on those beloved sandwiches- instead of spicy sausages and bell peppers you'll be using mild sausages and the spicy Hungarian Hot Wax peppers from your box!

~Rae

2 Tbsp. olive oil

10 Mild Italian Sausage links

Handfull of Hungarian Hot Wax Peppers, sliced

1/2 onion sliced

1 25 oz. jar marinara sauce

1 tsp. dried oregano

1 tsp. dried basil

1 bay leaf

10 sandwich rolls optional

Heat olive oil in a large skillet over medium-high heat.

Add sausages and cook, turning occasionally, until evenly browned and cooked through (15-20 mins).

Add remaining ingredients, stir, and cover. Reduce heat to low and cook, covered, 10-15 minutes or until peppers are tender-crisp.

Remove bay leaf before serving.

Serve in sandwich rolls OR as is.

Tomato Toast With Scallion Cream Cheese

Recipe & Pic from Edible Madison

A 10-min breakfast, a light lunch? This recipe is perfect for either (or pair with soup for a heartier meal). Try sprinkling some of your radish microgreens on top for extra flavor and visual-appeal!

4 ounces cream cheese or other spreadable fresh cheese, softened

1/2 bunch scallions, sliced

2 teaspoons toasted sesame seeds

2 teaspoons minced onion flakes

1/2 teaspoon sea salt

1/4 teaspoon red pepper flakes

1/4 teaspoon pepper

4 slices sourdough toast

1 slicer tomato, cut into 1/2-inch-thick slices (or a handful of cherry tomatoes sliced or cut in half)

Combine cream cheese and scallions in a small bowl. Stir until smooth.

In a very small bowl (or prep bowl), combine sesame seeds, onion flakes, salt, red pepper flakes, and pepper.

Spread cream cheese mixture evenly on pieces of toast. Add a thick slice of tomato. Sprinkle with spice mixture.

Breakfast Tacos With Roasted Poblano & Corn Salsa

Recipe & Pic from Alexandra’s Kitchen

I LOVE breakfast tacos and this recipe is a great way to enjoy a lot of those late summer veggies!

~Rae

2 to 3 poblano peppers, halved, cored, and chopped

2 red onions, peeled and chopped

1 ear of corn, shucked, kernels stripped from cob

1 tablespoon olive oil

kosher salt to taste

1 lime, halved

1/2 cup cilantro, roughly chopped, or more to taste

hot sauce or red pepper flakes, optional

1 avocado, diced, optional

FOR THE EGG TACOS (FOR 2 SMALL TACOS):

2 small tortillas

dab of butter

2 eggs, well beaten

queso fresco, crumbled, or other cheese, optional

Preheat the oven to 450ºF. (Use convection roast is you wish.)

Place diced poblanos, red onions, and corn in a large bowl. Drizzle in the tablespoon of olive oil. Season generously with kosher salt. Toss to combine then spread on a large sheet pan, lined with parchment for easy cleaning. (Reserve the bowl.) Roast until vegetables are beginning to char, 15 to 20 minutes. Let the vegetables cool briefly, then transfer to the reserved bowl.

Squeeze a little lime over the vegetables. Add in the cilantro, and toss. Taste. Adjust with more lime, salt, and cilantro to taste. Add the avocado, if using. If you want some heat, add a splash of hot sauce or a pinch of pepper flakes. Mix and taste again: I often adjust with a splash more olive oil, lime, salt, and sometimes a splash of vinegar, too. Set salsa aside.

Warm tortillas as you wish and set on a plate.

Heat an 8-inch nonstick pan over medium-high heat. Add the dab of butter and immediately pour the eggs into it as it melts. Season with a pinch of salt. Let eggs set for 15 seconds or so, then turn heat to low, and, using a spatula, stir the eggs constantly till they’re done — they will likely be cooked in less than a minute. I often remove the pan from the heat, while continuing to stir with my spatula till they looked cooked to my liking.

Immediately divide the scrambled eggs among the two tortillas. Spoon salsa over top. Top with cheese if desired.

Skirt Steak With Italian Salsa Verde

Recipe & Pic from NYT Cooking

It's getting chilly out but we still have sun so fire up that grill one more time before the rains come back!

1 ½ lbs skirt steak

½ cup olive oil

¼ cup red wine vinegar

¼ cup thinly sliced scallions (about 2)

2 tbs capers, drained and roughly chopped

½ tsp black pepper with more to taste

4 tbs chopped parsley

¼ cup pine nuts

lettuce

½ cup crumbled feta cheese

If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, ½ teaspoon salt and ½ teaspoon pepper. Pour about ⅓ of the dressing (about ⅓ cup) over the steak and turn to coat both sides.

Add the parsley to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)

In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.

Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.

While the steak rests, arrange your lettuce in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta and pine nuts over the lettuce. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the lettuce and steak. Serve immediately.

Chicken Pozole Verde

Recipe & Pic from Isabel Eats

2 pounds boneless chicken thighs, skin removed

1 pound tomatillos, husked and washed

1 large onion, chopped

3 jalapeño peppers, seeded and chopped (or keep the seeds if you like it spicy)

6 cups chicken broth

1 tablespoon dried oregano

1 teaspoon coarse sea salt

1 large handful fresh cilantro, stems and leaves

1 28-ounce can white hominy, drained and rinsed

In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.

Transfer chicken to cutting board and shred with a fork. Set aside.

Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.

Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.

Serve with fresh lime juice, radishes, jalapenos, cilantro and oregano.

Melon & Cucumber Salad

Recipe & Pic From Martha Stewart

Try this refreshing salad with grilled meats or veggies for an end-of-summer treat!

1 cantaloupe, peeled, seeded, and cut into 1/4-inch slices

1/2 cucumber, peeled and thinly sliced

Flaky sea salt, such as Maldon, and freshly ground pepper

Extra-virgin olive oil

Fresh mint leaves, for serving

Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.

Braised Celery With Thyme & White Wine

Recipe & Pic from NYT Cooking

Braised Celery is THE BEST, seriously one of our favorite dishes on the farm. Serve this with a simple roast chicken and you have a meal worth inviting friends over for!

1 head celery

½ cup chicken stock or veggie stock

¼ cup dry white wine

½ cup olive oil

1 medium shallot, peeled and thinly sliced into rounds

1 bay leaf

4 sprigs thyme

3-4 garlic cloves, peeled and thinly sliced

1 tbs whole dried peppercorns

3 tbs butter

pinch of dried chile flakes

Prepare the celery: Separate the stalks, and reserve some celery leaves for garnish. Gently peel the outer layer of the thicker stalks to remove any tough strings. Cutting at a sharp angle, trim and discard the tips of the stalks, then cut stalks on an angle into 3-inch pieces. Add the celery segments to the boiling water, and cook just until slightly softened, 1 to 2 minutes. Using a slotted spoon or tongs, transfer the blanched celery to a large 9-by-13-inch glass baking dish, and arrange in an even layer.

Top with the stock, wine and olive oil. Add the shallots, bay leaves, thyme sprigs and garlic, tucking them between the celery layers, then sprinkle with the peppercorns, chile flakes and ½ teaspoon salt. Dot with the butter, then cover tightly with aluminum foil.

Transfer to the oven and bake until celery is tender and yielding, about 45 minutes, if you want it to retain slight bite, or 1 hour or more, if you prefer it extra-tender.

Using tongs or a slotted spoon, transfer the braised celery to a serving platter or shallow bowl and cover. Transfer the remaining liquid to a medium saucepan and boil over medium-high until reduced by half, about 15 minutes. Pour the reduced sauce over the celery, straining, if desired.

Fresh Cranberry Beans With Olive Oil & Garlic

Recipe & Pic from May I Have That Recipe

Serve these beans as a side, pile them up on toast, add to salads or combine them with your zucchini and tomatoes for a mind-blowing vegetarian chili!

1 lb fresh cranberry beans

2 garlic cloves, whole

1 tbsp extra virgin olive oil

pinch of red hot pepper flakes (or to taste)

½ tsp fresh thyme

1-2 cups water

1 bay leaves

¼ tsp salt ( more or less to taste)

Shell the cranberry beans, rinse and drain

Heat the olive oil in a deep skillet over medium heat. Add the garlic and tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly. Cook for about 2 minutes or until it starts to get a slight golden color (make sure it doesn't burn!)

Add the red hot pepper flakes and thyme and cook for another 2 minutes

Add the shelled beans, stirring well so the beans get evenly coated with the oil and cook for 3 minutes

Add 2 cups of water, bay leaves and salt. Bring to a boil for about 5 minutes, uncovered

Turn down the heat and simmer, covered, for about 20 minutes or until the beans are tender but not mushy. You should have some cooking liquid remaining in the pot. If the beans are not tender and there is little water left, keep adding water until they soften. Taste and adjust the seasoning if needed (take into consideration that, as the beans, cook the flavor and saltiness concentrates. Do not oversalt!)

Fish Tacos With Salsa Verde

Recipe & Pic from Food & Wine

Salsa Verde

4 medium tomatillos—husked, rinsed and quartered

1/2 cup lightly packed cilantro

2 small jalapeños, chopped

1 1/2 tablespoons fresh lime juice

1 teaspoon vegetable oil

Kosher salt

Tacos

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 tablespoon minced cilantro

1 small garlic clove, minced

1 pound skinless halibut fillet, about 3/4 inch thick

Kosher salt

Warm corn tortillas, chopped avocado and sliced red onion and cucumber, for serving

In a blender, combine all of the ingredients except the salt and puree until nearly smooth. Season with salt and transfer to a small bowl.

Heat a grill pan. In a large baking dish, whisk the lemon juice with the olive oil, cilantro and garlic. Add the fish and turn to coat. Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes. Transfer the fish to a platter and flake into large pieces with a fork.

Serve in warm corn tortillas with the salsa, avocado, red onion and cucumber.

Caprese Sandwich

Recipe & Pic from Cookie & Kate

Why settle for a Caprese Salad when you can turn it into a sandwich? Pair with a side salad and you have the perfect lunch or dinner for a hot day.

1 baguette (16 ounces)

1 tablespoon thick balsamic vinegar or balsamic glaze*

1 tablespoon extra-virgin olive oil

1 mozzarella ball (8 ounces)

2 medium ripe tomatoes, sliced into ¼-inch thick rounds

Lettuce

Flaky sea salt or kosher salt

1 small or ½ medium clove garlic, roughly chopped

½ cup mayonnaise

½ cup (1 ounce) lightly packed fresh basil

¼ teaspoon fine sea salt

Lots of freshly ground black pepper, to taste

Preheat the oven to 400 degrees Fahrenheit. Slice the bread in half lengthwise, then stack it back together and slice it down the middle to form two large sandwiches, or again to make 4 small. Place the sliced bread on a baking sheet with the cut sides facing up. Bake for 5 minutes, or until warmed through and turning lightly golden around the edges.

In the meantime, prepare the creamy basil sauce*: In a food processor, blitz the roughly chopped garlic to chop it more finely. Scrape down the sides, then add the mayo, basil, salt and pepper. Blend until smooth, then set aside.

To assemble the sandwiches, lightly drizzle balsamic and olive oil over half of the cut sides of bread. Layer some arugula on top, then weigh it down with rounds of mozzarella. Top with the sliced tomato, then sprinkle the tomato lightly with flaky salt.

Spread the basil sauce generously over the cut side of the remaining slices of bread. Place them face down over the tomatoes. Enjoy.