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: Blistered Green Beans & Tomatoes

From 2021 Week 11 Newsletter

Recipe & Pic From Dishing Up The Dirt

When most of us were growing up, charred bits on your food meant you had overcooked things and dinner was ruined, but we have since learned to love the slightly bitter, slightly smoky flavor of blistered veggies. This is a great way to use your crisp beans, succulent tomatoes, and pungent garlic all in one dish- it's the epitome of summer abundance! 

1/4 cup butter or cooking fat of choice

1 lb green beans, trimmed

fat pinch of salt

1 1/2 cups cherry tomatoes

4 large cloves of garlic, finely chopped

1 jalapeño pepper, finely chopped

2 Tablespoons low sodium soy sauce

1/4 cup thinly sliced basil (optional)

Heat 2 Tablespoons of the butter in a large cast iron pan over medium-high until melted. Add the green beans (you may need to do this in batches) and cook, covering the pan as needed if the butter is spattering until browned underneath. About 3 minutes. Using tongs flip the beans and brown on the other side for a few more minutes. Continue to cook and turn beans until they are lightly blistered on all sides. Remove the beans to a plate and set aside. Add the remaining butter to the pan and toss in the tomatoes. Cook, undisturbed for about 2 minutes or until they blister up a bit on the bottom. Toss the tomatoes and cook for one more minute. Add the garlic and jalapeño and continue to cook, tossing every so often until the garlic is browned, the pepper is softened and the tomatoes are blistered. Add the green beans back to the pan and drizzle in the soy sauce. Toss everything together and throw in the basil. Taste for seasonings and adjust if needed.

Recipe: Chopped Caprese Salad

2021 Week 9 Newsletter

A Farm Favorite

his classic salad is so easy to make you can throw it together in your sleep, but there is just nothing to beat that rush of flavor that comes from combining tomatoes with basil, cheese, and a tangy dressing! Try serving it along with some crusty bread to help sop up the delicious juices.

1 pint cherry tomatoes, quartered, or 2 slicing tomatoes cut into hearty chunks

1 tbs balsamic vinegar

salt and pepper to taste

1 garlic clove, minced

8oz fresh mozzarella cheese, cut into ½in cubes and patted dry

2 tbs olive oil

1 handful of fresh basil, chopped

Toss all ingredients together in one bowl and let sit for 15-30min before serving to allow the flavors to combine (if you can even wait that long). 

Recipe: Crispy Smashed Beets

2021 Week 7 Newsletter

Recipe from Taste Cooking

You may have heard of the cook-smash-cook technique for preparing potatoes, and guess what- it works great for beets as well! Tender, slightly crisp, dark and richly flavored, what's not to love? This is another recipe that can easily go from side to main with the addition of a fried egg or two and some crusty bread on the side. 

1 bunch small to medium beets

12 garlic cloves, peeled

2 spicy red chilies cut into ½ inch slices (optional)

1 tbs olive oil plus ⅓ cup for panfrying

1 ½ tsp salt

6 scallions trimmed and cut into half inch pieces (some thinly sliced sweet onion is also nice)

flaky sea salt for finishing

Preheat the oven to 425°F. In a large bowl, combine the beets, garlic, chiles, and the 1 tablespoon of olive oil and toss to coat well. Season with the kosher salt. Transfer the mixture to a large Dutch oven or baking dish (deep enough so the beets don’t go over the rim), pour in 3 tablespoons of water, and cover tightly with foil.

Roast until the beets are very tender (a sharp knife should go in with barely any pressure), 45 minutes to 1 hour. Remove the foil and let the beets sit until they’re cool enough to handle but still warm.

Reserve the garlic and chiles, discarding any that got too dark. Transfer the beets to a cutting board (lined with parchment paper, to avoid staining the board), then use a small plate to, one by one, gently crush the beets to a relatively even thickness of 1/2 to 3/4 inch. Try to keep them mostly in one piece.

Heat the remaining 1/3 cup of olive oil in a large, heavy skillet over medium-high heat until shimmery. Cook the beets, in batches if necessary to avoid crowding, flipping once, until charred and crisp at the edges, about 3 minutes per side. It’s okay if they fall apart a bit—any little pieces will get extra crispy. As they’re done, use a slotted spoon to transfer them to a platter, leaving the oil behind.

When all the beets are ready, add the scallions and the reserved garlic and chiles to the pan and cook, stirring, just until fragrant, 1 to 2 minutes. Scatter the mixture over the beets, season with flaky salt, and serve.

Recipe: Kale Salad With Apple & Fennel

Image from Cookie & Kate

2021 Week 6 Newsletter

Recipe from Cookie & Kate

This salad holds some associations with Autumn due to the addition of apples and maple syrup but we think it is a also a refreshing summer dish. Make it a meal by adding in poached chicken, fish, or other protein of your choice. 

1 bunch of kale

1 medium Honeycrisp apple

1 medium bulb of fennel

3 ounces chilled goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)

⅓ cup dried cranberries

¼ cup pepitas (pumpkin seeds) or chopped pecans

Dressing

¼ cup olive oil

1 teaspoon lemon zest

2 tablespoons lemon juice

1 tablespoon maple syrup

2 teaspoons Dijon mustard

⅛ teaspoon salt

Several twists of freshly ground black pepper

To prepare the kale: Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Use a chef’s knife or mandoline to slice the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad. Roughly chop the cranberries and add them to the bowl.

To toast the pepitas: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes. Transfer the pepitas to a bowl to cool.

To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.

To prepare the salad: Add the cooled pepitas to the salad bowl. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving.

Recipe: Whipped Hummus With Roasted Carrots

Pic From The Guardian

2021 Week 5 Newsletter

Recipe Adapted From The Guardian

Adding in the liquid (aguafaba) from the can of chickpeas as well as a bit of extra water results in a hummus that is very delicate and light in texture. It is the perfect pairing for these spiced roasted carrots (a bit fave in my household)

~Rae

1 bunch carrots, trimmed, peeled, and left whole or cut in half
handful toasted pistachios, roughly chopped
handful cilantro leaves, roughly chopped
sea salt and black pepper

Whipped hummus
1 can (150g) chickpeas, with liquid
2 cloves garlic, chopped
Juice of 1 lemon
1/3 cup  tahini
¼ – ½ cup water
sea salt and black pepper

Za’atar oil
1 tbsp za’atar
2 tbsp extra virgin olive oil
sea salt
1/8 tsp red chilli flakes

Preheat the oven to 400F.

Place the carrots on a baking tray, drizzle them with oil and season with sea salt and black pepper. Roast for 20 minutes or until soft and golden. Remove from oven and set aside to cool slightly.

Meanwhile add the chickpeas, chickpea liquid, garlic, lemon and tahini to a blender or food processor. Whizz on high speed for two minutes or so, until emulsified and smooth. Add water, a tablespoon at a time, until the hummus is super smooth and light. Season with sea salt and black pepper. Taste and add more lemon juice, if needed.

Whisk together all the ingredients for the za’atar oil.

Spread some of the hummus on a serving plate. Top with the roasted carrots, and drizzle over the za’atar oil. Season everything with sea salt and black pepper and scatter with pistachios and cilantro.

Recipe: Bang Bang Chicken & Noodle Salad With Snap Peas

Pic from Rae’s kitchen

2021 Week 5 Newsletter

Rae’s Favorite!

If you aren't already familiar with it, Bang Bang Chicken is a delicious and refreshing Sichuan dish consisting of shredded poached chicken and julienned cucumber tossed with a sweet, spicy, and tangy dressing. In this recipe I add in some Chinese egg noodles to make it a meal and sub in snap peas for the cucumber. In my opinion it is a pretty flexible recipe so feel free to experiment with adding in any sweet crunchy veggie, chopped greens, or other protein of your choice- it's really the sauce that makes it perfect each time! (Thanks to The Woks Of Life for the original sauce ingredients) 

~Rae

2 tbs light soy sauce

4 tsp Chinese black vinegar (or rice vinegar)

2 tbs sugar

1½ tbs sesame oil

1 tbs chili oil (or to taste)

2 tbs toasted sesame seeds

1 tsp ground Sichuan peppercorn (optional)

 ½ tsp salt

2 tbs finely chopped scallions

About ½ a package dried Chinese egg noodles or Soba noodles

2 tbs chopped cilantro

½ lb chicken breast

1 bag sugar snap peas sliced thin on the diagonal (you can also leave them whole if you prefer) 

First poach your chicken: Place the meat in a small pot, sprinkle with a pinch of salt, a few peppercorns, a handful of stems from your cilantro, and a slice or two of ginger. Pour in just enough water to cover, bring to a simmer, and cook for about 5min. Remove the pot from the heat and let it sit, with the lid on, for about 20 min. Remove from water and let cool then shred. 

To make the sauce: Combine soy sauce, vinegar, sugar, sesame oil, chili oil, salt, and sichuan peppercorn (if using). Set aside.

Cook noodles according to package instructions and plunge into cold water to chill. 

Add noodles, chicken, sesame seeds, sliced sugar snap peas, chopped cilantro, and scallions to a large bowl and toss gently to combine. (Try sautéing your pac choi with some garlic and oyster sauce and serving it as a side to this salad!)

Recipe: Grilled Lettuce

Pic From Something New For Dinner

2021 Week 3 Newsletter

Recipe from Something New For Dinner

Fire up that grill and throw on some lettuce! It may sound strange if you have never tried it before but the tender lettuces in your box this week can be utterly transformed by heat. Imagine crisp caramelized edges contrasting with a sweet center- talk about a unique alternative to your average salad! Add some grilled steak or tofu (or even fish) to make this a meal. 

2 T finely chopped shallot

1 T balsamic vinegar

1 T Spanish sherry vinegar

6 T olive oil, plus some for brushing the lettuce

2 small heads of lettuce, sliced in half from stem to stern

3 ounces crumbled feta cheese

1/4 t crushed red pepper flakes

In a small bowl combine shallot and vinegars. Whisk in olive oil and season with salt and pepper to taste.

Heat grill to medium and lightly oil the grate. Brush the lettuce with a little olive oil and grill for 1 - 2 minutes on either side until lettuce is lightly charred.

Plate lettuce cut-side up, drizzle with dressing, top with feta cheese and sprinkle with crushed red pepper flakes.

Recipe: Cucumber Tomato Salad

Image from Love & Lemons

from Love & Lemons

2 Persian cucumbers

3 cups cherry tomatoes

6 to 8 ounces halloumi cheese

Extra-virgin olive oil

Scant ¼ cup thinly sliced red onion

Homemade Croutons (grilled option), from 2 large slices of bread

Greek Salad Dressing

⅓ cup fresh basil

Flaky sea salt, optional

Thinly slice the cucumbers, halve the tomatoes, and set aside.

Slice the halloumi into ½-inch thick planks. Rub both sides with olive oil and grill 2 to 3 minutes per side, until well-charred. Remove from the grill and slice the planks into cubes.

Assemble the salad with the sliced cucumbers, tomatoes, halloumi, red onions, and croutons. Drizzle with the dressing and top with fresh basil. Season to taste with flaky sea salt, if desired.

Recipe: Best Broccoli Salad

Image from Love & Lemons

from Love & Lemons

1 pound broccoli crowns

3 tablespoons extra-virgin olive oil

3 tablespoons mayo, I like Sir Kensington's or vegan mayo

1½ tablespoons apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon maple syrup or honey

1 garlic clove, minced

¼ teaspoon sea salt, more to taste

⅓ cup diced red onions

⅓ cup dried cranberries

Smoky Tamari Almonds

½ cup almonds

½ cup pepitas

1 tablespoon tamari

½ teaspoon maple syrup

¼ teaspoon smoked paprika, more to taste

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.

In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.

Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).

Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

Recipe: Grilled Radicchio & Fontina

from Martha Stewart

One 10-ounce head radicchio

3/4 cup (3 ounces) finely grated Fontina

2 tablespoons balsamic vinegar

Salt and freshly ground pepper

2 teaspoons chopped fresh oregano

1/4 cup extra-virgin olive oil

Lemon wedges for serving

Keeping base intact, quarter radicchio so head opens out into four wedges. Combine vinegar, salt, pepper, and 1 1/2 teaspoons oregano. Whisk in oil. Brush half the vinaigrette over and into cut radicchio.

Place a grill pan over medium heat. Place radicchio, cut-side down, on the pan. Cover radicchio with a metal bowl. Cook 2 to 4 minutes, until leaves start to soften. Turn radicchio over. Tuck some of the grated cheese into leaves, separating layers a little; sprinkle some more cheese over surface, leaving a little for garnish. Cover, and cook on low heat until outer leaves are soft and cheese has melted, 3 to 5 minutes. Transfer to serving platter, drizzle with remaining half of the vinaigrette, 1/2 teaspoon oregano, and cheese. Serve with lemon wedges.

Recipe: Chrysanthemum Greens

from RecipeTin Japan

Goma-ae With Sweet Sesame Dressing

This would make a great companion dish to simmered Daikon & Chicken!

1 bunch chrysanthemum leaves 

A pinch of salt

Toasted white sesame seeds for decoration (optional)

Goma-ae Dressing

3 tbsp toasted white sesame seeds

1 tbsp sugar

1 tbsp soy sauce

1 tsp mirin

If the stems of chrysanthemum leaves are thick and hard, remove the leaves off the thick part of the stems. Then cut the thick part of the stem off and discard.

Boil a good amount of water in a large pot. Add a pinch of salt and put in the chrysanthemum leaves. When the water starts boiling again, cook for another 15 seconds. Remove the pot from the heat. Drain the water, leaving the chrysanthemum leaves in the pot. Use the lid or tongs to hold the leaves in the pot as you drain the water.

Run cold clean water into the pot with the chrysanthemum leaves in it. Continue to run water and rinse them well with your hands, while at the same time cooling it down quickly.

Take stems and loose leaves of the chrysanthemum leaves, squeezing the water out as much as you can and place them on a cutting board. If necessary, do it in batches.

Align all the stems with stem side on the right (if you are a right hander). Starting from the stem end, cut the chrysanthemum leaves into about 4cm (1½”) length.

Take each bunch of cut leaves, squeeze residual water out and place them in a bowl.

Goma-ae

Using a mortar and pestle, grate sesame seeds until most of the seeds are grated (note 2).

Add the remaining Goma-ae Dressing ingredients to the mortar. Mix well.

Add the goma-ae dressing to the bowl and mix well ensuring that the chrysanthemum leaves are thoroughly coated with the dressing.

Place chrysanthemum leaves in a large bowl or individually. Sprinkle roasted white sesame seeds.

Recipe: Roasted Delicata & Kale Salad

A Farm Favorite

1-2 delicata squash

1/2 onion, chopped

3 tablespoons olive oil, divided

Salt and pepper, to taste

1 head of garlic

1 bunch kale, chopped

2 tablespoons balsamic vinegar

1/3 cup chopped toasted hazelnuts

Preheat oven to 425° F.

Seed and cut squash into 1-inch cubes. Toss cubed squash and onions with 2 tablespoons oil. Season with salt and pepper. Roast squash, onions and garlic on a baking sheet for 30 minutes.

Toss kale in remaining tablespoon oil. Roast on a separate baking sheet for 10 minutes.

Squeeze roasted garlic cloves from skin. Toss garlic with squash, onions, kale, balsamic vinegar and hazelnuts.

Recipe: Carrots & Fennel Braised With Orange Zest & Honey

from Food 52

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 tablespoon honey (preferably orange blossom honey)
1 1/2 pounds carrots, peeled and cut into 1/4 inch x 3 inch sticks
1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)
1/2 teaspoon fennel seeds, –crushed in a mortar
1/3 cup spring water
1/3 cup orange juice
1/2 teaspoon plus 1/8 teaspoon sea salt
Freshly ground black pepper, to taste
2 tablespoons coarsely chopped fennel fronds or dill

Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.

Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s' note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.

Recipe: Roasted Beet & Acorn Squash Salad

from My Diary Of Us

For the Salad

3 Medium Sized Beets

1 Acorn Squash

2 Tbsp. Olive Oil

1 Tbsp Fresh Thyme

1 1/2 Tbsp. of Kosher Salt

1 Tbsp. Black Pepper

2 Cups of Baby Kale or Spinach (try subbing in your collards, bok choy, or lettuce!) 

2 Oz of Goat Cheese

1 Cup of Cooked Farro (can swap for a wild rice or quinoa)

1/2 Cup of Pecan Halves

For the Dressing

1 Shallot, Sliced Thin

1 Glove Minced Garlic

1 Tbsp. Kosher Salt

1 Tsp. Cracked Black Pepper

1 Tbsp. Dijon Mustard

2 Tbsp. Maple Syrup

1/4 Cup Red Wine Vinegar

1/4 Cup Extra Virgin Olive Oil

Preheat oven to 425 degrees.

Wash beets and cut in half. Drizzle the beets with 1 tablespoon of olive oil and season with half of the salt and half of the pepper and toss to coat thoroughly. Wrap in aluminum foil tightly and roast for 45-60 minutes until the beets are fork tender.

Slice acorn squash in half and scoop out the seeds. Slice half rings about an inch thick of the acorn squash and drizzle with 1 tablespoon of olive oil and season with the rest of the salt and pepper and thyme. Place the squash on a parchment paper lined baking sheet and roast for 45 minutes until tender and caramelized. (You can roast the beets and the squash at the same time.)

While the vegetables are roasting, make your vinaigrette by combining all ingredients in a mason jar and shaking them well until the dressing is emulsified. (which means it has all come together and the oil has mixed with the rest of the ingredients)

When the beets are done roasting, let cool slightly and then remove the peeling by simply scraping the skin off of the beet. (Roasting makes this process very easy.)

Layer the baby kale or spinach on the bottom on a large serving platter and then arrange the squash and beets on top followed by the farro, goat cheese, and pecans.

Drizzle the vinaigrette over top of the salad and serve immediately or at room temperature.

Recipe: Roasted Cabbage Wedge Salad

from Relish

Cabbage

1 Savoy Cabbage Head

2 T Olive Oil

½ tsp Kosher Salt

Vinaigrette

5 T Olive Oil

3 T Sherry Vinegar

1 tsp Dijon Mustard

¼ tsp Kosher Salt

¼ tsp Freshly Ground Black Pepper

4 T Grated Pecorino Romano Cheese (optional)

Preheat oven to 450F.

To prepare cabbage, cut cabbage into quarters or eighths (depending of size of your cabbage head). Trim away any pithy or brown ends of the core, but leave the core intact. The core will hold the wedges together while roasting.

Arrange cabbage wedges on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Bake 30 minutes, flipping wedges after 15 minutes so they brown evenly.

While cabbage is roasting, prepare vinaigrette. Whisk together olive oil, sherry vinegar, mustard, salt and pepper.

Serve cabbage wedges with vinaigrette and cheese, if using. Serves 4.

Recipe: Roasted Beans With Israeli Couscous and Tahini Cream

One of Rae's Favorites!

½ pound green or yellow beans trimmed and cut

1 cup uncooked Israeli Couscous

½ tsp Za'atar Spice Mix (or just a mix of cumin and coriander if that is all you have) 

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

2 tbs cilantro, chopped 

Greek yogurt

Preheat oven to 400. Toss beans with a glug of olive oil, a sprinkle of salt, and the Za'atar. Arrange in a single layer on a baking sheet and roast for 10-15min. Meanwhile cook Israeli Couscous per package instructions and set aside. For the tahini sauce- combine all the ingredients for the sauce and whisk until completely smooth and creamy. If the sauce is too thick add a touch more water. When the beans are cooked pile them on top of the couscous on each plate and drizzle with tahini sauce, cilantro, and a dollop of Greek yogurt. 

A note from Rae: I've made this with roasted fennel with a fennel frond garnish in the past (hence the fennel in the pic) but it is a super flexible recipe that can be combined with other veggies that you may have on hand so be creative! 

Recipe: Potato & Shishito Pepper Hash

adapted from Epicurious

Try throwing hot wax peppers into the mix for a little heat!

1-1 ½ pounds potatoes, scrubbed

1 garlic clove, finely grated

1/2 cup mayonnaise

1 1/2 teaspoons Sriracha

1 teaspoon fresh lemon juice

Kosher salt

1/3 cup vegetable oil

10-12 shishito peppers

1/4 cup crumbled queso fresco

2 scallions, thinly sliced

Preheat oven to 400°F. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30–45 minutes. Let cool before cutting in half.

Meanwhile, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.

Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6–8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.

Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.

Recipe: Green Beans With Tomatoes & Caramelized Onions

from An Oregon Cottage

1 pound green beans trimmed and cut

2 tablespoons butter divided**

1 onion chopped

1 tablespoons balsamic vinegar

½ cup of more chopped fresh tomatoes

1/2 teaspoon salt or to taste

1/2 teaspoon black pepper

1/8 teaspoon dried red chili peppers or to taste

Steam green beans in a large pot lined with a steamer basket and filled with water to the bottom of the basket, cook just until crisp-tender, about 5min.

Meanwhile, melt 1 tablespoon butter in a skillet over medium-low heat. Add chopped onions and cook, stirring occasionally, until caramelized, 5-8 minutes. Add garlic variation here if using.

Add balsamic vinegar and cook a minute before adding the tomatoes, salt, pepper, and dried chili peppers and any optional herbs. Cook another 1-3 minutes, and then remove from heat.

Drain the beans when they are done and toss with the remaining butter and more salt and pepper as you'd like.

Recipe: Carrot Salad With Harissa, Feta, & Mint

From Smitten Kitchen

3/4 pound carrots, peeled, trimmed and coarsely grated
4 tablespoons olive oil
1 crushed clove of garlic
1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
1/2 teaspoon paprika
3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
100 grams feta, crumbled or chopped into bits

In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating. With a fork.