Recipe: Green Beans With Pesto

From Garlic & Zest

1 pound green beanstrimmed
1/2 teaspoon kosher salt
2 tablespoons Basil pesto sauce
2 tablespoons sliced almonds
sprinkle shaved Parmesan

Toast The Almonds: Preheat the oven to 400°. Lay the almonds on a baking sheet in a single layer. Bake for 5-7 minutes until lightly browned and fragrant. (I start watching the almonds at the 5 minute point to make sure they don't burn).

For Warm Beans: Bring a medium saucepan of water to a boil. Add the kosher salt and green beans. Cook the beans until they are crisp tender, about 3-5 minutes. Drain the beans well and add the pesto. Use tongs to toss the beans in the pesto until well coated. Transfer the beans to a serving bowl and sprinkle with toasted almonds and shaved parmesan.

For Chilled/Room Temperature Beans: Fill a large bowl with ice and water and set aside.
Bring a medium saucepan of water to a boil. Add the kosher salt and green beans. Cook the beans until they are crisp tender, about 3-5 minutes. Use a spider or slotted spoon to transfer the beans to the ice water to shock them and stop the cooking. When the beans are cold, drain the water and pat them dry with paper towels.

Add the pesto to the beans. Use tongs to toss the beans in the pesto until well coated. Transfer the beans to a serving bowl and sprinkle with toasted almonds and shaved parmesan. Can be covered and kept refrigerated for a few hours until ready to serve.

Recipe: Roasted Tomatillo Zucchini Salsa

Adapted from My Kitchen Addiction

about 1 1/2 cups of tomatillos, roughly chopped
1/2 of a large sweet onion, chopped
1 1/2 cups of cubed zucchini
1 jalapeño, seeded and diced
2 cloves garlic
juice of 1 lime
1 1/2 tbs of extra virgin olive oil
salt and pepper to taste

Preheat oven to 400. Combine zucchini, tomatoes, onion, garlic and jalapeno in a large bowl.  Add oil and salt.  stir.  Place on a baking sheet and roast for about 20-25 minutes or until veggies are soft and slightly charred. 

Transfer the roasted vegetables to a blender or food processor.  Add the juice from the lime. Blend until smooth.  Taste and adjust the amount of salt, if necessary.

Recipe: Spicy Green Beans

From Leanne Brown's Good & Cheap
Throw a fried egg on top, serve with rice, and you have a delicious meal. You can substitute the soy sauce and sambal oelek for a big tablespoon of Harissa if you prefer that flavor. Prepare as directed, just substituting sauces.

1 tsp vegetable oil

½ lb green beans, ends trimmed, chopped into bite-size pieces

2 cloves garlic, finely chopped

1 tsp soy sauce

1 tsp sambal oelek or harissa (or 2 tsp chili flakes)

1 tsp ginger, grated (optional)

1 tsp lemon juice (optional)
 

Add the vegetable oil to a frying pan on medium heat. Once it’s hot, add the green beans. Let them cook undisturbed for about 1 minute. Mix the garlic, soy sauce, and sambal oelek in a bowl (and the ginger and lemon juice, if using). The beans should have turned bright green.

Add about ¼ cup of water to the pan. Cook another 2 minutes, until the water is mostly gone. Pour the sauce into the pan and toss gently to coat. Cook another 2 minutes, until everything is fragrant and most of the liquid is gone. Poke the beans with a fork: if it goes through easily, they’re done. They should take about 5 minutes. Taste and add more chili sauce or soy sauce if you want the beans hotter or saltier.

Recipe: Zucchini Fritters

From Damn Delicious

1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Serve immediately.

Recipe: Tzatziki

Adapted From Cookie & Kate
This creamy and refreshing sauce has so many uses! Try cutting beets into wedges, roasting, and serving with their own sautéed greens and a hearty dollop of Tzatziki!

1 cup grated cucumber (no need to peel or seed the cucumber first, grate on the large holes of your box grater)
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 medium clove garlic, pressed or minced
½ teaspoon fine sea salt

Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Recipe: Kale Quinoa Bites

from 101 Cookbooks

This recipe is very versatile- try adding in chopped broccoli, green onions, your favorite spice mix, etc! 

unsalted butter

2 1/2 cups cooked quinoa, at room temperature

4 large eggs, beaten

scant 1/2 teaspoon fine grain sea salt

1 small onion, finely chopped

1/2 cup crumbled feta

1 clove garlic, minced

1 cup very finely chopped kale

1/2 cup shelled fava beans

3/4 cup breadcrumbs

Preheat oven to 375F, with a rack in the top third.

Butter mini-muffin tins generously, and line with a strip of parchment paper in each indent, this makes popping the bites out of the pan after either baking or freezing simple.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the onion, feta, garlic, kale, and edamame. Stir in most of the breadcrumbs, and let sit for a few minutes so the breadcrumbs can absorb some of the moisture. Fill the prepared muffin tins with the quinoa mixture, pressing the mixture down, and then sprinkling with the remaining breadcrumbs. Bake for 25-30 minutes or until baked through and deeply golden crusted.

Remove the quinoa bites from the pans after a few minutes. Enjoy either hot, or at room temperature

Recipe: Wok-Fried Ginger Scallion Carrots

from The Inquiring Chef

2 Tablespoons vegetable oil

2 medium carrots, cut into 2-inch matchsticks

1 large bunch of green onions, sliced

2 Tablespoons of ginger, finely minced

1 Tablespoon chopped garlic

1 Tablespoon chopped shallots

2 teaspoons fish sauce

1 Tablespoon toasted sesame seed oil

1 tablespoon honey

1 teaspoon rice wine vinegar

2 teaspoons soy sauce

1 crushed red chile pepper or 1 teaspoon red chile flakes

kosher salt to taste

Heat the oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking. Add the carrots and cook until tender and golden brown in spots, about 4 minutes.

Add the green onions, ginger, garlic and shallots at once and stir until hot and fragrant, about 2 minutes. Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste. Cook until the sauce thickens slightly and coats the carrots, about 1 minute longer. Serve with rice or your other favorite grains. 

Recipe: Ultimate Zucchini Bread

from Smitten Kitchen

As the recipe says, don't skimp on the turbinado sugar topping, it is key to creating a delectably crunchy top!

2 cups grated, packed zucchini, not wrung out, grated on the large holes of a box grater

2 large eggs

2/3 cup  of a neutral oil (I use safflower), olive oil, or melted unsalted butter

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon fine sea or table salt

1 1/4 teaspoons ground cinnamon

1/8 teaspoon ground or freshly grated nutmeg

3/4 teaspoon baking soda

1/2 teaspoon baking powder

2 cups all-purpose flour

2 tablespoons raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.

Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.

Recipe: Fava Bean Hummus

Recipe & Pic from Elle Republic

If you're new to Favas and aren't sure how to prepare them, this is a great gateway recipe! All the familiar flavor of hummus with a delicious creamy texture. Serve with pita bread or use as a dip for sugar snap peas and carrot sticks!

1 lb fresh fava beans (broad beans in their pods), shelled

1 garlic cloves, minced

½ teaspoon ground cumin

pinch of sumac (optional)

1 tablespoon freshly squeezed lemon juice

1 tablespoons extra-virgin olive oil

2 tsp tahini (well-stirred)

2 tsp cold water

handful fresh flat-leaf parsley, chopped

sea salt and freshly ground pepper, to taste

Bring a medium pot of salted water to a boil and drop the shelled fava beans in the water. Blanch for 2-3 minutes, until tender. Drain the beans, run them under cold water and transfer them into a bowl of ice water to stop the cooking process. Allow the beans to cool for several minutes, then drain and slip off their skins.

TIP: You can easily slip them out of their skin by making a small tear or incision at the top of the bean and squeezing gently. I find the best way to this is by working over a bowl.

Place beans, garlic, cumin, sumac, lemon juice, olive oil, tahini, water and parsley in a food processor (alternatively use an immersion blender). Pulse until smooth and combined. Or if preferred leave the texture slightly chunky. Add salt and pepper to taste.

Transfer to a serving bowl, drizzle with olive oil and sprinkle with a little more sumac.

Serve with toasted pita bread and enjoy!

Recipe: Chard Saag

From Genius Kitchen
The Saag that you see on the menu in Indian restaurants is typically made with spinach, but chard is an excellent substitute! If you enjoy your saag a bit more on the rich and decadent side, adding a splash of cream does just the trick.

1bunch chard, cleaned, stems removed
8 tablespoons vegetable oil or 8 tablespoons ghee (clarified butter)
2 medium onions, minced
2 tablespoons vindaloo curry paste
1⁄2 cup water
2vgarlic cloves, minced
2 inches ginger, minced

• Finely chop chard leaves and set aside.

• Heat oil or ghee in heavy bottomed saute pan at med-high. When oil is hot, add onion (be careful, as the oil may splatter) and sauté until transparent. Add chopped chard and let wilt. Add vindaloo and reduce heat.

• Simmer covered, stirring occasionally, for 10-20 minutes or until desired consistency is reached. If you find the mixture is getting dry, add water.

• After simmering, raise heat and add garlic and ginger. Stir and heat for 5 minutes.

• Serve with Naan bread and/or basamati rice.

(NOTE: If you want to add paneer or potatoes, etc, fold them into the mixture along with garlic and ginger).

Recipe: Za'atar Roasted Cauliflower Bowls With Sumac Tahini

From Dishing Up The Dirt
This is one of Rae's favorite ways of eating Cauliflower. She subs in cilantro for the parsley and adds a few crumbles of salty feta cheese to kick the flavor up even more.

Veggie Bowl
3 tablespoons olive oil
1 large head of cauliflower, broken into florets
2 1/2 tablespoons za'atar
2 cups cooked green lentils
2 cups cooked quinoa
1/4 cup almonds
1/2 cup minced parsley

Sumac Tahini Sauce
1/4 cup tahini
1 clove of garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon sumac
pinch of salt
1/2 cup water

• Preheat the oven to 425F. Toss the cauliflower with the olive oil and za'atar and place in a single layer on a rimmed baking sheet. Roast in the oven until the cauliflower is tender and browned on all sides, about 30 minutes. Toss the cauliflower halfway through cooking.

• Divide the lentils and quinoa between four bowls and set aside.

• In a small dry skillet toast the almonds until golden brown and fragrant, about 5 minutes. Shake the pan a few times while toasting. Remove from the heat and when cool enough to handle roughly chop.

• Prepare the sauce by whisking together all the ingredients until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed. If the sauce is too thick add a touch more water to thin.

• Divide the cauliflower between the prepped veggie bowls and drizzle with the sauce. Sprinkle with the toasted almonds and minced parsley and serve warm or at room temperature.

Recipe: Italian Style Garlicky Broccoli Raab

From She Loves Biscotti
Serve as a side or toss with pasta to make a full meal!

1 bunch broccoli rabe
3 tablespoons olive oil
3 garlic cloves minced
1 tablespoon grated Parmesan cheese
pinch red chili flakes optional
salt and pepper to taste
parmesan cheese (optional)
olive oil for drizzling

Trim the stem if necessary and wash broccoli raab properly. Cook broccoli raab in a large pot of salted boiling water until tender for approximately 5-7 minutes. Drain and squeeze in order to remove as much of the liquid as possible.

Over medium heat, drizzle olive oil in a large skillet. Sauté minced garlic and chili flakes for 1 to 2 minutes. Stir in the broccoli raab and saute for 3-5 minutes or until tender.

Season and sprinkle with parmesan cheese. Place on serving dish and drizzle with olive oil.

Recipe: Apple, Fennel, & Kohlrabi Salad

Adapted from Dishing Up The Dirt

1/4 cup apple cider vinegar
3 tablespoons honey
1 1/2 teaspoons Dijon mustard
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 1/2 tablespoons extra virgin olive oil
1-2 kohlrabies, stems and greens discarded (save for another use) peeled and sliced into thin matchsticks
1 medium sized fennel bulb, stems removed (save for another use) and very thinly sliced (a mandolin works well here) reserve a few fronds for serving
1 honey crisp apple (or another sweet apple), sliced into thin matchsticks (no need to peel)
1/4 cup walnuts or other favorite nuts, roughly chopped (optional)
1/4 cup good quality blue cheese or goat cheese, crumbled (optional)
1/4 cup minced parsley (optional)

In a large bowl whisk together the vinegar, honey, mustard, celery seeds, salt and pepper. Slowly whisk in the oil until well combined. Add all the thinly sliced vegetables to the bowl and toss well to combine.

Divide between plates and top with toasted walnuts, crumbled blue cheese, minced parsley and a few minced fennel fronds. Season to taste with additional salt and pepper if need be.

Recipe: Ginger Awesome Sauce

From Sarah Fit
This is a recreation of the famous Ginger Nama Shoyu Sauce from Life Alive in Cambridge, MA (one of Rae's favorite foodie spots during the time she lived in Boston!). Thin it out with a bit of water to make a salad dressing or keep it thick and drizzle over roasted veggies and grain bowls.

2 garlic cloves, chopped
2 inches of fresh peeled ginger, chopped
1 tablespoon of Tamari Sauce (or Nama Shoyu or Soy Sauce)
2 tablespoons of lemon juice (about 1/2 of a lemon)
2 tablespoons of Tahini
1 tablespoon of olive oil (or flax oil)
2 tablespoons of water

Recipe: Kohlrabi Fritters With Cashew Cream Sauce

One of our favorite ways to use kohlrabi, from Dishing Up The Dirt!

Sauce
1 cup raw cashews (soaked in warm water for 30 minutes)
2 1/2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
2 1/2 tablespoons minced dill
2 1/2 tablespoons minced parsley
salt and pepper to taste

Fritters
1 pound kohlrabi (about 1 large or 2 medium sized kohlrabies) peeled
1 medium-sized potato, peeled
1 small yellow onion, diced
1 1/2 tablespoons minced dill
1 1/2 tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all-purpose flour
2 eggs, lightly beaten
1/3 cup grapeseed oil (or another high heat oil)

Drain the soaked cashews and rinse them under cold water. Place them in a high speed blender with 1/2 cup water, lemon juice, oil, garlic, dill and parsley. Whirl away on the highest speed until smooth and creamy. Scrap down the sides as needed and add more water, a little at a time until you reach your desired consistency. Season with salt and pepper.

Preheat the oven to 250F. Using the large holes on a box grater, grate the kohlrabi and potato. Alternately, you can use the grating attachment on a food processor. Transfer the grated veggies to a dish towel and wring out any moisture. Place the veggies into a large bowl.

Add the onion, dill, parsley, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated.
Heat the oil in a large skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp. Transfer the batch to a baking sheet and keep warm in the oven until you finish the rest of the fritters.
Serve with the sauce and enjoy.

Recipe: Fava & Sugar Snap Pea Carbonara

From Red Wagon Farm
There are a lot of recipes out there for Risotto with fava and snap peas, but this Carbonara recipe will give you the same rich flavors with much less stove time! 

1/2 pound dried pasta
1 to 2 cups of fresh vegetables (a mix of sugar snap and shelled favas)
1 tablespoon butter
1 clove garlic, minced
1/2 cup grated Parmigiano cheese
2 large eggs, beaten
pepper and salt as needed

Boil your pasta and while that is cooking saute the vegetables with some butter and the minced garlic in a pan big enough to hold all the vegetables and the pasta. you will be tossing all of it together and you need the heat of the pan to gently set the egg mixture.

When the pasta is cooked drain it, reserving 1/2 cup of the cooking water. You need to add a little of the cooking water at the end to make the sauce creamy and pull the whole thing together, so reserve 1/2 cup of the cooking water!. Turn the burner off, you don’t want to scramble the eggs. The residual heat will set the egg mixture. Add the pasta to the skillet and toss with the vegetables, and garlic and butter. Add half the cheese and, with metal tongs, toss until well coated, about 1 minute. Add the eggs and toss for 1 minute more.

Add the remaining cheese, salt and pepper to taste, and enough of the reserved cooking water to form a creamy sauce that clings to the noodles. Start with about 1/4 cup of the cooking water, don’t dump all of it in, you might not need it all.

Recipe: Carrot & Ginger Dressing

From Cookie & Kate
Try this drizzled over salad, grain bowls, tofu, or steamed veggies!

⅓ cup extra-virgin olive oil
⅓ cup rice vinegar
About 2/3 cup carrots, peeled and roughly chopped
2 tablespoons peeled and roughly chopped fresh ginger
2 tablespoons lime juice
1 tablespoon plus 1 teaspoon honey
1 ½ teaspoons toasted sesame oil
¼ teaspoon salt, more to taste

In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.

Recipe: Garlicky Kale With Roasted Carrots & Tahini Sauce

from Dishing Up The Dirt

1 cup cooked rice (or other favorite grain like farro or quinoa)

2 TBS olive oil (dived)

handful of carrots, cut into 1 inch pieces

1 bunch garlic scapes, minced (or 2-4 garlic cloves)

1 14.5 ounce can organic chickpeas, rinsed and drained

1 large bunch kale, stems removed and torn into bite-size pieces

For The Tahini Sauce

1/4 cup organic tahini

2 TBS rice wine vinegar

2 tsp pure maple syrup

1/4 cup water

a few pinches of crushed red pepper flakes

Cook your rice and set aside

Combine all ingredients for tahini sauce together. Whisk until well combined and smooth.

Preheat oven to 400 degrees. Combine chopped carrots with olive oil. Place o a prepared baking sheet and roast in the oven for 20-15 minutes (or until browned and fork tender) Flip carrots over halfway though cooking time.

In a large skillet heat 1 TBS olive oil. Add garlic scapes (or cloves) and sauté for 5 minutes. Add kale and cook for about 5 more minutes. Add 1-2 TBS of water if pan is too dry. Add chickpeas and cook until kale is tender and chickpeas are warmed through. About 5 minutes.

In a large bowl combine cooked rice, kale, chickpeas and carrots. Add tahini dressing and toss well. Enjoy!

Recipe: Turkey Zucchini Meatballs With Yogurt Sauce

from Ottolenghi

For The Yogurt Sauce

1/2 cup sour cream *

2/3 cup low-fat plain Greek Yogurt

1 tablespoon lemon juice

1 small garlic clove, pressed or finely minced

1 1/2 tablespoons olive oil

1 tablespoon sumac

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

For The Meatballs

1 pound ground turkey (white or dark meat)

1 large egg

1 large zucchini, grated

6 scallions, sliced thin

2 tablespoons chopped mint leaves

2 tablespoons chopped cilantro leaves

2 large cloves garlic, pressed or finely minced

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon fresh ground black pepper

Vegetable oil for sautéing

* For a lower fat sauce you can swap out the sour cream for low fat yogurt. The taste is a bit more tart but still delicious.

Make the Yogurt Sauce Combine all ingredients. Set aside or refrigerate for up to 3 days, until needed.

Make The Meatballs Preheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices. Using your hands, shape the meatballs (about 2 1/2 tablespoons per ball) by gently squeezing them and tossing them from hand to hand. Set formed meatballs on a large plate. (makes about 18)

Heat 2 tablespoons oil over medium heat in a large skillet. Slice half the meatballs into the pan and brown them on all sides, about 4 minutes. Carefully transfer them to the baking sheet. Repeat with the rest of the meatballs, adding extra oil to the pan, if needed. Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through. Serve with lemony yogurt sauce.

Recipe: Frisee & Fennel Salad With Mint

adapted from Epicurious

1/4 cup pine nuts (optional)

1 medium fennel bulb, stalks and fronds removed, and base trimmed

6 ounces red butter lettuce, roughly chopped

6 ounces frisée, torn into 2-inch pieces

1/2 cup fresh mint leaves

3 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon finely chopped shallot

1 teaspoon coarse-grain Dijon mustard

Salt & Freshly ground black pepper

Heat oven to 350°F with rack in middle.

Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.

Using mandoline (or very sharp knife),  thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with lettuce, frisée, and mint.

Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.

Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.