Recipe: Chermoula Roast Cauliflower

2021 Week 22 Newsletter

Recipe and Pic from Olive Magazine

This recipe calls for roasting a cauliflower whole, which it quite lovely presentation-wise, but if you prefer you can slice yours into thick “steaks” before roasting which will cook much more quickly!

1 cauliflower, trimmed

2 tbsp tahini

2 tbsp plain yogurt

1 tbsp, toasted pumpkin seeds

Chermoula

handful, finely chopped flat-leaf parsley

handful, cilantro finely chopped

2 garlic cloves, crushed

1 tsp smoked paprika

1 tsp ground cumin

1 lemon, zested and juiced

olive oil

To make the chermoula, mix the herbs, garlic, spices, lemon zest and juice with 3 tbsp oil and a good pinch of salt.

Heat the oven to 400 degrees Brush the cauli with oil and season then put on a baking tray and roast for 30 -40 minutes or until tender. Take out, spoon over the chermoula and leave to sit for 5 minutes.

Meanwhile, mix the tahini and yogurt with enough water to make a drizzleable sauce and season. Lift the cauliflower onto a plate, drizzle with the tahini sauce then finish with a scatter of toasted pumpkin seeds.

Recipe: Black Futsu & Radicchio Salad

2021 Week 21 Newsletter

Recipe & Pic From Eat Winter Vegetables

This recipe calls for Futsu but feel free to incorporate any variety of roasted winter squash that you like! Click on the recipe title above to link to the Eat Winter Vegetables website where you can watch a video on prepping this salad (as well as check out some other awesome cool-season recipes!)

For The Salad

1 small Black Futsu squash, ripe (this squash is ripe when tan/orange)

2-3 small heads of Treviso (or radicchio), washed

1 “grateable” chunk of Pecorino to yield about 2/3 cup grated

High-quality sea salt such as Jacobsen Salt or Maldon

Fresh black pepper

For the Citronette

1/3 cup fresh squeezed lemon juice

1/3-1/2 cup good quality extra virgin olive oil

1 shallot, very gently and finely diced

1 clove garlic

4 anchovy fillets, packed in olive oil (for a vegetarian version of this dressing, sub ½ head roasted garlic for anchovy)

Salt

Prepare the citronette – Combine the minced shallot and lemon juice in a bowl, season very lightly with salt and set aside. Finely chop the anchovy and garlic until a paste forms, combine with lemon/shallot mixture. Gently whisk in olive oil until just combined. This can be prepared up to a week ahead.

Prepare the squash – Cut the squash in half lengthwise, remove seeds. Tightly wrap and refrigerate one half for another use or tomorrow’s salad. Cut the remaining half into two or three wedges and peel/cut away all skin from their exterior. Very carefully, slice the wedges very thinly (think the thickness of 4-5 sheets of notebook paper stacked). Season with salt very lightly in a bowl and set aside.

Compose the salad – Cut the Treviso/radicchio into thin strips and toss gently in a large bowl to separate. Gently “squeeze” the sliced squash to remove any excess moisture then add to the Treviso/radicchio bowl, mix gently and season lightly with salt and pepper. Liberally dress with the anchovy citronette and transfer to a serving dish. Grate Pecorino over the top (don’t be shy!) and finish with more cracked pepper.

Recipe: Parsnip Cupcakes With Honey Cream Cheese Frosting

2021 Week 21 Newsletter

Recipe & Pic From Dishing Up The Dirt

I just love these cupcakes! They are a bit of a spin on carrot cake with a delightfully unique flavor and though they make for a satisfying treat, they aren't too heavy or overly sweet!

~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

dried edible flowers for topping (optional)

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. Sprinkle with dried edible flowers if using.

Recipe: Winter Greens & Grains Gratin

2021 Week 21 Newsletter

Recipe & Pic From A Sweet Spoonful

This recipe calls for kale but any greens will do so consider adding in the mizuna from your box for a bit of extra flavor! The millet is intended to cook most of the way in the gratin itself, so there is no need to pre-cook it.

Butter, for the pan

1 bunch kale, ribs and stems removed and torn into large pieces

2 tablespoons extra-virgin olive oil

1 shallot, sliced into thin rounds

4 garlic cloves, minced

1 teaspoon dried thyme

½ cup raw millet

2 large eggs, beaten

3/4 cup grated Parmesan

1/2 cup heavy cream

1 cup whole milk

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon kosher salt, plus more to salt the water

Freshly ground black pepper

1/8 teaspoon chile powder

Preheat oven to 375 F. Lightly butter a 1 ½ or 2-quart baking dish. Soak the millet in a bowl of warm water while you set out to prepare the other ingredients.

Boil a large pot of salted water, and add the kale. Cook until just softened, about 2-3 minutes. I did mine in two batches as all the kale wouldn’t all fit in our large pot. Use a slotted spoon and transfer the kale to a large bowl of ice water to stop the cooking. Remove from the cool water and, using your hands, squeeze as much water from the kale as possible and lay it out on good work surface. The kale tends to clump into balls when squeezed, so spend a few moments separating it and “declumping” it.

Heat oil in a small nonstick skillet over medium heat until shimmering. Add the shallot and cook, stirring often, until translucent, about 4-5 minutes. Add the garlic and thyme, and cook until fragrant, about 1 minute more. In a large mixing bowl, combine the drained kale and cooked shallots. Drain the millet completely and add that as well.

In a small bowl, whisk together the eggs, 1/4 cup grated Parmesan cheese, heavy cream, milk, nutmeg, salt, black pepper and chile powder. Pour the liquid over the kale mixture and stir well to combine. Turn out into the prepared baking dish and top with remaining 1/2 cup Parmesan cheese.

Bake for 20 minutes, then increase the heat to 400 F and bake for an additional 10-15 minutes, or until cheese is completely melted, the top is browned and the edges are bubbling. Allow to cool and set for 15 minutes before serving. Cover leftovers and refrigerate for up to 3 days.

Recipe: Green Shakshuka

2021 Week 20 Newsletter

Recipe & Pic From Wild Greens & Sardines

Another flexible recipe that can include just about any hearty green! Shakshuka is typically based around tomatoes but here peppers and leafy greens create the base for creamy baked eggs. Try throwing in some chopped green tomatoes for some extra tang and serve with a simple side salad.

Olive oil
2 medium leeks, white and light green parts, cleaned well, thinly sliced (sub in thinly sliced onion from your box!)
3 garlic cloves, minced
1 jalapeno or serrano chile, minced (add in more peppers of any kind!)
6 cups mixed greens, roughly chopped (such as spinach, kale, chard, beet greens, dandelion greens, etc.)
Handful of mixed herbs (such as basil, parsley, dill, chives, fenugreek leaves), plus extra for garnish
Salt and pepper
1/2 cup full-fat Greek yogurt
6 eggs
Feta for topping
Sumac for topping
*Chile oil for topping
Za’ atar flatbread for serving

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the garlic and chile, and sauté another minute. Add the greens and herbs, season with salt and pepper and sauté until cooked down, about 5 minutes. Stir yogurt into greens.
Reduce the heat to medium-low. Make six indentations in the greens mixture. Crack an egg into each. Cover the skillet and cook until the egg whites are just set but yolks still runny. Turn off the heat, top with crumbled feta and chopped herbs, sprinkle with sumac and drizzle with chile oil.

*For the chile oil: Place 2 to 3 tablespoons chile flakes (such as Calabrian, Aleppo, Urfa Biber or Korean) in a heatproof bowl. Heat up oil of your choice (I used olive oil, but peanut, grapeseed, or canola would work). When sizzling hot, pour the oil over the chile flakes. Let sit, ideally for 24 hours, to allow the chile to fully infuse the oil.

Recipe: Roasted Carrot Ginger Soup

2021 Week 20 Newsletter

Recipe & Pic From Dishing Up The Dirt

Sweet, creamy, and comforting, this soup with surely warm you up this week! Try adding a smidge of red curry paste for a bit of extra flavor and serve with some good crusty bread for dipping!

1 1/2 pounds carrots (about 6 large carrots) cut into 1 inch pieces (no need to peel)

1 large yellow onion, peeled and quartered

2 large cloves of garlic, peels left on

2 teaspoons fresh thyme

salt and pepper

olive oil

4 cups low-sodium vegetable stock

2 tablespoons minced ginger

1/2 cup full fat coconut milk (blended before measuring)

Preheat the oven to 400F.

On a large rimmed baking sheet toss the carrots, onion, garlic and thyme with a little olive oil. Sprinkle with salt and pepper and place in the oven and roast until the veggies are golden brown and tender, about 35-45 minutes. Toss halfway through cooking.

Let the veggies slightly cool and then remove the garlic from its skin. Place half of the veggies in a blender with 2 cups of the broth, the ginger and coconut milk. Blend until smooth and creamy. Pour the pureed soup into a large pot and keep warm on medium-low heat. Add the remaining veggies and broth to the blender and puree until smooth. Pour into the soup pot, stir well and keep warm until ready to serve. Taste for seasonings and adjust as needed.

Recipe: Winter Squash & Greens Bake

2021 Week 20 Newsletter

Recipe & Pic From Smitten Kitchen

This is a flexible recipe that can embrace just about any hearty green or winter squash variety! It keeps for up to a week so you can make it well ahead of time and then just reheat in a 350 degree oven whenever you are ready to eat.

1 large egg

1 cup (250 grams) ricotta

1 cup (100 grams) finely grated parmesan, divided

1 cup (85 grams) coarsely grated fontina cheese

1 1/4 cups (300 grams) water

3 tablespoons (45 ml) olive oil, divided

1 tablespoon kosher salt (I use Diamond; use less of other brands)

Freshly grated nutmeg (optional)

Freshly ground black pepper

1/4 to 1/2 teaspoon red pepper flakes, to taste

3 garlic cloves, thinly sliced

5 ounces (140 grams) baby spinach, roughly chopped (sub in your chard!)

2 tablespoons thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional)

1 1/4-pound (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin

8 ounces (225 grams) dried pasta (see Note), broken into pieces if large/long

Heat oven to 350°F (176°C). Line a 9-inch springform with 3-inch sides (see Note) with a sling of parchment paper, pressing it across the bottom and creasing the sides to get it to fit as best as possible. If the sides aren’t well covered, repeat with a second piece of parchment in the other direction.

Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, a few gratings of fresh nutmeg, lots of freshly ground black pepper, red pepper flakes, and garlic. Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.

Pour into prepared pan and press gently so everything is in as even of a layer as possible. Sprinkle with second half of parmesan. Gently fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil. Bake on a sheet (for extra security against drips) for 1 hour, then remove foil, reopen the parchment folded over the top, and drizzle the dish with remaining 1 tablespoon olive oil. Return to the oven uncovered for 30 minutes. Pasta will be baked through and the top will be crisp. If it doesn’t have as much color as you’d like on top, you can finish it under the broiler for a minute or two.

Cool in pan on a rack for 30 minutes before removing the springform ring, sliding the pasta bake by its parchment onto a serving plate, and cut it into wedges.

Recipe: Pickled Green Tomatoes

2021 Week 20 Newsletter

Recipe Adapted From Love & Lemons

This recipe is the closest I have ever come to the incredible pickled green tomatoes that I used to buy at City Feed when I lived in Boston, MA. You can of course forgo the bourbon, but I recommend giving it try. The pickles are fantastic in sandwiches (especially grilled cheese!), diced and tossed with eggs, or just eaten as a snack!

~Rae

1 pound green tomatoes

1 garlic clove, sliced

1 cup apple cider vinegar

1 cup water

1 tablespoon salt

1 tablespoon sugar

½ tablespoon whole black peppercorns

¼ teaspoon red pepper flakes

1 ½ tablespoons bourbon

Slice tomatoes, either into 1/4-inch thick slices, or halved and cut into 8-10 wedges. Divide tomatoes among jars, packing the tomatoes tightly in each jar. Place a few slices of garlic in each jar.

In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, and red pepper flakes. Bring to a simmer until sugar is completely dissolved. Remove from heat and add bourbon.

Pour brine over pickles, filling jars to within 1/4 inch of the top. Make sure all of the tomatoes are fully submerged. If they start to ‘float’, wedge a few more tomato pieces in there to keep them firmly packed.

Screw on jar lids and refrigerate for at least 3 days to allow pickles to fully pickle, and after that pickles will keep in the refrigerator for up to 2 weeks.

Recipe: Broccoli & Za'atar Soup With Tahini Cream

2021 Week 18 Newsletter

Recipe & Pic From Dishing Up The Dirt

This is another one of those recipes that we end up sharing every year because it is just so darn good! If you find broccoli cheese soup a little too heavy, are trying to avoid dairy, or want to convince a picky eater to give this veggie another try, this is the go-to soup for you! The tahini cream is absolutely essential for balancing out the richness of the soup with a spicy and acidic zing so don't skimp on making it!

~Rae

2 tablespoons olive oil

1 large yellow onion, finely chopped

3 cloves of garlic, minced

3 teaspoons za'atar

2 whole heads of broccoli, broken into small florets (about 4 cups worth)

1 medium sized yukon gold potato (about 1/2 pound), peeled and roughly chopped (or any white/yellow flesh potato)

1 litre (4 cups) low sodium vegetable broth + additional to thin if needed

salt and pepper to taste

Lemon Tahini Sauce

1 clove of garlic, minced

1/2 teaspoon salt

1/8 teaspoon cayenne pepper (tiny tiny pinch here)

1/4 cup tahini

3-4 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons water + additional to thin as needed

freshly ground black pepper to taste

Garnishes

1/2 cup cilantro, minced

1/4 cup lightly toasted pine nuts

za'atar for sprinkling

Heat the oil in a heavy bottom pan and cook the onion and garlic over medium-high heat until they begin to soften up, about 5 minutes. Stir in the za'atar, broccoli and potatoes and coat the veggies in the spice mixture. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.

While the soup simmers prepare the tahini sauce. Combine all the ingredients for the sauce and whisk until completely smooth and creamy. This works best with a small food processor, immersion blender, or regular blender. Taste for seasonings and adjust as needed. If the sauce is too thick add a touch more water.

Once the soup has simmered for 25 minutes and the veggies are tender use an immersion blender to puree the soup until completely smooth and creamy. Alternately (and my preferred method) transfer the soup to a high speed blender (you may have to do this in batches) and puree until smooth. Season the soup with salt and freshly ground black pepper. Taste for seasonings and keep on low heat until ready to serve.

Divide the soup between bowls. Drizzle each bowl with a few tablespoons of the tahini sauce and garnish with cilantro and pine nuts.

Recipe: Som Tam Salad With Joi Choi

2021 Week 18 Newsletter

Recipe & Pic from Cheap & Cheerful Cooking

Som Tam Salad is traditionally made with Green Papaya but many other veggies can be subbed in with delicious results- the original riff on this recipe included Kohlrabi but here we suggest using the Joi Choi from your box! Consider throwing in some steamed broccoli as well, the dressing works well with just about anything.

~Rae

1 head Joi Choi

1 carrot

3 cloves garlic

1-2 bird's eye chillies (or sub jalepeno to taste!)

1 heaped tbsp peanuts, roasted

½ pint cherry tomatoes, quartered
String Beans (like the yellow beans in your box!)

Dressing (a staple in Alice's house)

3 tbsp lime juice

2 tbsp soy sauce

2 tbsp palm sugar or brown sugar

1 pinch salt

Blanch beans in boiling salted water for 2min, then chill and cut into pieces. Slice the carrot into thin strips and Joi Choi into crunch ½-1 inch strips, greens & stems. Place garlic, chilies, salt, and sugar in a mortar and crush finely. Add peanuts and crush roughly. Add lime juice, soy sauce, and tomatoes. Mix everything and squeeze tomatoes lightly. Add dressing and serve with sticky rice.

Recipe: Spanish Style Eggs With Kale & Chorizo

2021 Week 17 Newsletter

Recipe & Pic From Milk Street

Migas started out as a Spanish-Portuguese way to use up stale bread but we think you'll agree that this recipe is so much more than just a way to get rid of leftovers!

8 large eggs

kosher salt

3oz Spanish chorizo, halved lengthwise and thinly sliced crosswise

2 tbs olive oil

2 ½ cups ½in chewy bread cubes

1 medium onion, diced

2 garlic cloves, thinly sliced

¼ tsp sweet paprika

¼ tsp cayenne pepper

2 cups lightly packed coarsely chopped kale

ground black pepper

In a medium bowl, whisk the eggs with ½ tsp salt. In a skillet cook the chorizo until browned and crisp, 2-5min. Transfer the chorizo to a bowl, leaving any fat in the pan. 

Add 2 tbs of olive oil to the pan and add the bread with a pinch of salt. Cook, tossing frequently until browned and crisped, 3-5min. Transfer to the bowl with the chorizo.

Add remaining 1 tbs of olive oil, onion, garlic, paprika, cayenne, and ¼ tsp salt to the pan and cook, stirring frequently until the onion and garlic are softened , 3-5min. Add the kale and cook until wilted but still bright green. 

Pour the whisked eggs into the skillet and immediately reduce the heat to low. Cook, stirring frequently, until barely set, about 1min. Stir in bread and chorizo and cook to desired consistency, 30-90 seconds. 

Recipe: Lo Mein With Pac Choi & Green Onions

2021 Week 17 Newsletter

Recipe adapted from The Woks Of Life

Another tried and true noodle dish that is also ultra flexible! Feel free to throw in additional sautéed veggies or mushrooms and extra protein of your choice (shrimp, pork, chicken, tofu, Chinese sausage, etc). 

~Rae

1 lb fresh Chinese white noodles or Lo Mein Noodle

2 tbs sesame oil

4 tbs soy sauce

2 tbs oyster sauce

2 tbs rice wine

1 tbs grated ginger

½ tbs garlic, minced

pinch of sugar

1 tbs peanut oil

3 green onions, split at the thick parts and cut into 2in lengths

1 cup roughly chopped pac choi

Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Just cook until al dente, drain, and rinse in cold water. Set aside.

In a small bowl, combine the soy sauce, sesame oil, sugar, rice wine, and oyster sauce.

Heat 1 tablespoon oil in a wok over high heat and add the garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds and add pac choi to the wok and cook until the greens are just wilted. Then add your noodles and the green parts of the scallions. Make sure that before you add them, they’re somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the wok).

Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform. A folding or scoop-and-lift motion works well for that. Once everything is well-combined, dish out the noodles and serve.

Recipe: Lentil Soup With Fennel & Sausage

2021 Week 17 Newsletter

Recipe & Pic from Taste Cooking

When the weather starts getting drizzly and chilly this is a recipe that I always end up turning to. It's rich, satisfying and oh so heart-warming on a fall or winter evening!

~Rae

1 ½ cups green or brown lentils, preferably French

1 tsp baking soda

7oz Toulouse sausage, or other uncooked pork sausage, casings removed

Olive oil, as needed

1 medium yellow onion, diced

1 medium bulb fennel, trimmed, cored, and diced (or substitute 4 celery stalks)

½ tsp fine sea salt

3 whole cloves

½ tsp dried thyme

6 cups chicken or vegetable stock

Freshly ground black pepper

Crème fraîche or full-fat sour cream, for serving

Roughly chopped fresh flat-leaf parsley, for serving

Hot sauce, for serving (optional)

The day before you want to cook them, soak the lentils in enough cold water to cover by 2 inches mixed with the baking soda.

The next day, 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.

Drain and 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.

Recipe: Frisee & Apple Salad

2021 Week 16 Newsletter

Recipe & Pic from Martha Stewart

I often think of salads as a summer dish but this recipe just screams fall. Try serving with a poached egg or roast chicken to make it a meal!

~Rae

1/4 cup sour cream or creme fraiche

4 teaspoons champagne or white-wine vinegar

1/2 teaspoon honey

Coarse salt and ground pepper

1 large head frisee (about 7 ounces), cut into bite-size pieces

1 apple, such as Honeycrisp, Pink Lady, or Gala, cored and thinly sliced

In a small bowl, whisk together sour cream or creme fraiche, champagne or white-wine vinegar, and honey. Season with salt and pepper.

In a large bowl, toss frisee and apple with enough dressing to coat. Season with salt and pepper and serve immediately.

Recipe: Spicy Sichuan Noodles With Pac Choi

2021 Week 16 Newsletter

Recipe & Pic from Wild Greens & Sardines

This recipe is pretty much a meatless version of Dan Dan noodles (traditionally ground pork is the star attraction) but the sauce is so rich, creamy, and highly flavored that you won't for a minute feel like you are sacrificing deliciousness in favor of incorporating more veggies into your meal. You can purchase chili oil at the grocery store but if you have the time and inclination I highly recommend making your own (recipe included below)- you will be shocked at how many dishes it will find its way into!

~Rae

noodles
8-10 ounces dried or fresh ramen noodles (I usually use buckwheat soba noodles)
Bring a pot of salted water to a bowl. Drop in the pasta and cook until just al dente. Drop into a bowl of ice water to stop the cooking. Drain.
For the Tofu-Mushroom
1 tablespoon oil
4 ounces firm tofu, finely chopped
4 ounces mushrooms, any variety, chopped (I often use rehydrated dried shiitake mushrooms because that is usually what I have on hand in the pantry)
2 to 3 garlic cloves, minced
1 inch of ginger minced

1-2 heads of pac choi, chopped
1 teaspoon Shaoxing rice wine, Saki or dry Sherry
2 teaspoons soy sauce or tamari
Salt to taste
Heat a wok or large skillet over medium-high heat. Add a bit of oil and saute the pac choi until tender and wilted, set aside. Add the tofu and mushrooms and sauté until nicely browned. Add the garlic and ginger, and a little more oil if needed, and sauté another minute. Add the rice wine and soy and stir to combine. Fold the cooked pac choi into the mix and salt to taste.
For the Sauce
1 teaspoon Sichuan peppercorns
4 tablespoons soy sauce or tamari
2 teaspoons Chinese black vinegar
2 to 4 tablespoons Sichuan chile oil plus some flakes, depending on desired heat level (recipe below)
2 tablespoons tahini
Splash of pasta cooking water
Combine the Sichuan peppercorns, soy sauce, black vinegar, Sichuan chile oil and tahini in a bowl. Whisk to combine. Add a tablespoon or two of pasta cooking water, just to loosen up the sauce a bit.
Toppings
Thinly sliced scallions
Roasted, chopped peanuts
Ground Sichuan peppercorns

To Assemble
Spoon a few tablespoons of sauce in the bottom of each bowl. Layer half of the noodles on top. Spoon the tofu-mushroom mixture on top. Add thinly sliced scallions, chopped roasted peanuts and a pinch of Sichuan peppercorns. Add a little more sauce on top. Enjoy!

Sichuan Chile Oil
1/4 cup red pepper flakes, such as Korean chile flakes (Gochugaru)
2 teaspoons toasted and ground Sichuan peppercorn
3/4 cup oil, such as grape seed
1 cinnamon stick
1 star anise
1 tablespoon whole Sichuan peppercorns
3 bay leaves
2-3 slices ginger

Place the red chile flakes and ground Sichuan peppercorn in a heatproof bowl. Set aside.

Heat the oil with the cinnamon stick, star anise, whole Sichuan peppercorns, bay leaves and ginger in a pot over medium-high heat. Turn down the heat and simmer for 10 minutes.

Place a fine mesh strainer over the bowl with the chile flakes. Carefully pour the hot oil all over the chile flakes. Be careful, it will bubble up. Allow the oil to cool completely and allow the oil to infuse for at least 24 hours before using. Store in an air-tight container in the refrigerator for maximum shelf life.

Recipe: Braised Celery With Lentils & Garlic

2021 Week 16 Newsletter

Recipe and pic from Epicurious

A fantastic way to make the most of both your celery and garlic while providing a warm and hearty meal for your household! 

¼ cup plus 1 Tbsp. extra-virgin olive oil

1 bunch celery, leaves reserved, stalks sliced ½” thick on a diagonal

6–8 garlic cloves, thinly sliced

1 tsp. kosher salt, plus more

½ cup dry white wine or dry vermouth

A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional)

2½ cups low-sodium beef, chicken, or vegetable broth

2 cups Big-Batch Marinated Lentils

4 large eggs

Flaky sea salt

Freshly ground black pepper

Crusty bread (for serving; optional)

Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5–7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don’t have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.

Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.

Marinated Lentils

2½ cups French green or black beluga lentils, rinsed, picked through3 tsp. kosher salt, divided¼ cup extra-virgin olive oil¼ cup sherry vinegar or red wine vinegar½ tsp. honey¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika

Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1”. Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.

Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.

Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette.

Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.

Recipe: Chocolate Beet Cupcakes

2021 Week 16 Newsletter

Recipe and pic from The Kitchn

You knew we couldn't let a season go by without sharing at least one chocolate beet recipe! These cupcakes are so moist and delicious and I can personally attest that they are also an excellent way of sneaking some beets onto a picky child's (or adult's) plate!

~Rae

1 1/4 cups all purpose flour

3/4 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/3 cups  sugar

3/4 cup beet puree (2 small beets, roasted)

1/2 cup buttermilk

4 tablespoons unsalted butter, melted

2 ounces bittersweet chocolate, melted

2 large eggs, room temperature

For the frosting:

8 ounces semisweet chocolate, chopped and melted

1 tablespoon sugar

Pinch salt

1/2 cup sour cream

Preheat oven to 350°F and line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk together the sugar, beet purée, buttermilk, butter, chocolate, and eggs. Fold the dry ingredients into the wet.

Divide the batter evenly between prepared cups. Bake until the tops are puffed and a toothpick inserted into the center comes out with moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely. Frost as desired.

To make the frosting:

In a large bowl, whisk together the melted chocolate and the sugar and salt until smooth. Stir in the sour cream. Use immediately.

Recipe: Charred Green Beans With Cilantro Lime Vinaigrette

2021 Week 15 Newsletter

Recipe & Pic from A Beautiful Plate

This recipe would make a zingy side dish but you could also transform it into a meal in itself by tossing the beans over long grain rice (and beans) and throwing a fried egg on top! 

2 tablespoons (30 mL) extra virgin olive oil

2 tablespoons (30 mL) fresh lime juice

¼ cup packed fresh cilantro leaves plus more for garnishing

¼ teaspoon Diamond Crystal kosher salt

freshly ground black pepper

Charred Green Beans:

1 lb (16 oz) fresh green beans trimmed

extra virgin olive oil

flaky salt such as Maldon

Prepare Vinaigrette: Combine the olive oil, lime juice, cilantro, salt and pepper in small food processor bowl. Puree or pulse ingredients together, until mixture just begins to come together, and cilantro is still finely chopped. Set aside in a small container. Shake before using.

Prepare the Charred Green Beans: In a medium bowl, toss the trimmed green beans lightly with olive oil (roughly 1 tablespoon or so) and season lightly with salt. Heat a grill (use a grill pan if your grill slats are spaced apart) over medium-high heat or large grill pan over very high heat. The pan should be piping hot. If you are grilling inside, turn on your kitchen fan, as it will get smoky.

Add about a third of the green beans directly to the hot grill or grill pan, spreading them out evenly. Grill the greens beans for roughly 4 to 5 minutes, tossing them every few minutes, until they are evenly charred and beginning to soften slightly. Transfer the charred green beans to a serving platter or separate mixing bowl. Repeat with the remaining green beans.

Allow the charred green beans to cool for 5 to 10 minutes, then toss with the cilantro-lime vinaigrette. Sprinkle with fresh cilantro leaves and finishing salt. The dish can be served hot, at room temperature, or cold straight from the fridge.

Coconut Milk Collards

2021 Week 14 Newsletter

Recipe and Pic from Food 52

Love silky texture of braised collards but want to try something new? This recipe is creamy, flavorful and the perfect companion to simple beans and rice. 

1 tablespoon coconut oil
1 onion, diced
1 clove garlic, minced
1 tablespoon grated ginger
1 pound collard greens, stems removed, cut into ribbons
3/4 cup coconut milk
1/2 cup vegetable broth, plus more as needed
1 tablespoon lime juice
2 tablespoons tamari, to taste
1 pinch salt, plus more to taste
1 pinch red chile flakes, to taste

Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.

Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).

Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.

Season the greens to taste with extra tamari, if desired, as well as salt and red chile flakes. Serve.

Recipe: Crispy Tofu & Broccoli With Sesame Peanut Pesto

2021 Week 14 Newsletter

Recipe & Pic from Alexandra Cooks

Crispy or charred Broccoli is just so addictive! This wonderfully light yet flavorful dish is perfect on its own or served with your favorite cooked grain. Some julienned Basil would punch up the flavor even more! Try substituting caramelized storage onions for the green onions for a bit of extra sweetness. 

1 block (12- to 15-oz) firm or extra-firm tofu

1 pound broccoli

3 tablespoons olive oil

salt and pepper to taste

1 tablespoon soy sauce or tamari

1 tablespoon cornstarch

FOR THE PESTO:

1 tablespoon toasted (or not) sesame seeds

1/4 cup peanuts, roasted (salted are fine)

1.5 tsp minced fresh ginger

1 small garlic clove

2 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon rice vinegar

1/4 teaspoon sugar or other sweetener

TO FINISH:

3 scallions, thinly sliced

chili-garlic or other hot sauce

Prepare the tofu: Drain the tofu, and place it on a few paper towels; place a few more towels over it. Place a heavy object—like a big frying pan—over the tofu, and let it rest for 10 minutes (and up to 30 , if you have the time) to press out the excess liquid. (I like to do this on a cooling rack set over a pan, see photos below).

Heat the oven to 400ºF. Line one rimmed sheet pan with parchment (for the tofu); leave another one bare (for the broccoli).

Prepare the broccoli: Trim and chop the broccoli into florets. Don’t discard the stems (they are so good!): peel off the tough outer skin and knots, then cut the stems into 1/2-inch rounds. Drizzle 1 tablespoon of the oil over the bare sheet pan, swirl it to coat, scatter the broccoli over top, drizzle with another tablespoon of oil, season generously with salt and pepper, and toss to coat with your hands. Spread into an even layer.

Remove the tofu from the towels, and cut into 1-inch cubes. In a large bowl, gently toss the tofu with the remaining tablespoon of oil, the soy sauce, and the cornstarch until evenly coated. Spread out on the parchment-line sheet pan.

Cook the tofu and broccoli: Place both sheet pans in the oven and roast for 20 minutes, then toss the pieces around for even coloring and roast another 10 minutes. At this point, the tofu is usually done, which is to say golden at the edges and lightly crisp. Remove the pan from the oven. If necessary, roast the broccoli for another 10 minutes to get an extra char on it.

Meanwhile make the pesto: Pulse all of the ingredients together in a food processor until ground. Adjust the flavors to taste. If the sauce is super thick, you can thin it with some water.

To finish: In a large bowl, combine the broccoli and tofu, and toss with some of the sauce. Garnish with the scallions. Serve  extra sauce and hot sauce, if using, on the side.