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: Zuni Cafe Zucchini Pickles

Recipe & Pic from NYT Cooking

1 pound zucchini

1 small yellow onion

2 tablespoons salt, a little more if using kosher

2 cups cider vinegar

1 cup sugar

1 1/2 teaspoons dry mustard

1 1/2 teaspoons crushed yellow and/or brown mustard seeds

1 teaspoon ground turmeric

Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandoline. (You could slice them crosswise, too, but Zuni's are lengthwise.) Slice the onion very thinly as well. Combine the zucchini and onions in a large but shallow non-reactive bowl or casserole dish, add the salt, and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.

After about 1 hour, taste and feel a piece of zucchini—it should be slightly softened. Drain and pat dry.

Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.

Transfer the zucchini and onion pieces to three two-cup canning vessels (or the equivalent) and pour over the cooled brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. They'll last for a week in the fridge.

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: 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: 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: 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: Ethiopian Collard Greens

From Immaculate Bites
This spicy and aromatic African recipe will change how you think about collards! For a full meal try pairing the greens with lentil stew

1 bunch Collard Greens (try mixing in your Komatsuna as well!), roughly chopped
3 or more tablespoons Niter Ethiopian Spiced Butter , ghee, or cooking oil
1 1/2 teaspoon minced ginger
2 teaspoon minced garlic
1 large white onion chopped
1 teaspoon smoke paprika
½ teaspoon cardamom spice
1 teaspoon coriander/Cumin
1-2 Fresh Chili pepper or ½ teaspoon cayenne pepper or more
1 fresh lemon

In a large skillet, add oil, spiced butter, garlic, ginger, chili pepper, cumin, cardamom, paprika, sauté for about 30 seconds or more, be careful not to let the ingredients burn. Then add onions, mix with the spices. Sauté for about 3-5 min.

Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 7-10 minutes until flavors have blended and greens are cooked, according to preference. Adjust seasonings –Salt and pepper to taste.

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: Arugula, Strawberry, & Snap Pea Salad

from Go Dairy Free

The sugar snap peas can be eaten raw or cooked. To cook, drop the snap peas in boiling water for 2 minutes. Drain and immediately plunge the snap peas in a bowl of ice water to stop the cooking process and preserve the bright green color.

Dressing

1 tablespoon extra-virgin olive oil

1 tablespoon white balsamic vinegar OR red balsamic vinegar

1 tablespoon fresh-squeezed lemon juice

½ tablespoon water

⅛ teaspoon grated lemon zest

1/16 teaspoon salt (I fill my ⅛ teaspoon about halfway)

1/16 teaspoon black pepper

Salad

6 to 8 cups arugula leaves

1 cup sliced strawberries

1 to 1 ½ cups sugar snap peas (see Snap Pea Note below)

For the dressing, whisk together the oil, vinegar, lemon juice, water, zest, salt, and pepper in a small bowl.

To prepare the salad, divide the arugula, strawberries, and sugar snap peas evenly among four plates. Drizzle the dressing evenly over the salads.

Recipe: Warm Lentils With Wilted Chard, Roasted Beets, & Goat Cheese

from Feasting At Home

3–4 beets ( enough for 2 people)

2 cups cooked lentils

2 tablespoons olive oil

½ a red onion- diced

3 garlic cloves- rough chopped

4 cups (packed) swiss chard or rainbow chard- chopped ( or sub baby spinach)

salt and pepper to taste

1–2 tablespoons balsamic vinegar

¼ cup goat cheese crumbles

Preheat oven to 425 F.  Scrub and trim beets and cut into ½ inch slices or wedges. Place on a foil lined baking sheet. Drizzle with olive oil and roast until tender, about 25- 30 minutes.

If cooking lentils, place ¾ cup dried lentils in a small pot and cover with 3 inches of water and a pinch salt. Bring to a boil, cover and turn heat down to a simmer, cook about 25-30 minutes or until tender but still hold their shape. Drain.

In a large skillet, heat 2 tablespoons oil over medium high heat. Add diced onion and saute 3-4 minutes. Turn heat  down to medium, add garlic and cook 2 more minutes, until golden and fragrant.

Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes. Season with salt and pepper.

Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season again with salt and pepper.

Add beets and splash with 1-2 tablespoons balsamic vinegar.  Let vinegar cook down for just a couple minutes so it’s not so acidic. Sprinkle with goat cheese. Taste again, if it tastes bland it most likely needs salt. Serve immediately.

Recipe: Za'atar Spiced Beet Dip with Goat Cheese & Hazelnuts

From Jerusalem by Yotal Ottelenghi
This is a simple dip, and delicious with pita, roasted veggies, and baked chickpeas. Halve the recipe if using a single bunch of beets

6 medium beets (1 1/2 pounds), trimmed
2 small garlic cloves, minced
1 small red chile, seeded and minced
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 tablespoon za’atar
Salt
1/4 cup roasted skinned hazelnuts, chopped
2 tablespoons goat cheese, crumbled
2 scallions, thinly sliced
Warm bread, for serving

Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.

Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.

Recipe: Braised Escarole with White Beans

1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops
1/4 cup good extra-virgin olive oil
1 or 2 cloves garlic, thinly sliced
1 or 2 cups cooked white beans with some of their cooking liquid or a small ladleful of water (recipe follows)
Salt and pepper

Basic Cooked Dried Beans
2 cups dried beans, unsoaked or soaked for 4 hours or overnight
1 or 2 cloves garlic
1 branch fresh thyme, optional
2 bay leaves
Salt

For the beans: Drain the beans and put them into a medium, heavy-bottomed pot. Cover them with cold water by 2 inches or so. Add the garlic, thyme, if using, and bay leaves. Bring the beans just to a simmer over medium heat, stirring occasionally. Reduce the heat to low and very gently simmer them until they are swollen and tender, 30–90 minutes (or more), depending on the freshness of the dried beans. Remove the pot from the heat. Stir in a generous pinch of salt. Let the beans cool to just warm or to room temperature in the cooking liquid. (The beans will keep in the refrigerator for up to 4 days.)

For the escarole: Wash the escarole leaves well and shake off some of the water. Put the olive oil and garlic into a large nonreactive skillet and warm over medium heat until fragrant, about 1 minute. Add the escarole and cook briefly, turning the leaves as they begin to wilt. Add the beans and their cooking liquid or water, season with salt and pepper, and braise just until the beans are warmed through and the escarole is still bright and colorful, 3–5 minutes.

Recipe: Parsley & White Bean Salad

For those of you who have trouble using up parsley, you'll find a good home for your entire bunch in this recipe. Eat it by itself, or put atop salad mix or frisee, or any of your favorite greens.

1 bunch finely chopped parsley
4 cups cooked white or cannellini beans
Juice of one lemon
2 tbs champagne vinegar
1/4 cup olive oil
1-2 Tbs minced shallot (or green onion!)
salt and pepper to taste (very important)

In a jar, combine the oil, vinegar, lemon juice, and shallow tor green onions. (It should be 2 parts oil, 1 part lemon juice, and 1 part vinegar) Cap tightly and shake to combine. Mix the beans and parsley together and top with desired amount of dressing. Add salt and pepper to taste.

Recipe: Simple Sauteed Zucchini

Adapted from 101 Cookbooks
Turn this into a meal by combining it with some pasta and a drift of grated Parmesan and/or a dollop of cilantro pesto!
 

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of scallions, chopped

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes.

Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the scallions before serving. Taste, and adjust the seasoning if necessary.

Recipe: Stir Fried Snap Peas & Garlic Scapes

From Taste Of Home

1 pound fresh sugar snap peas

2 teaspoons canola oil

1 garlic clove, minced

2 teaspoons minced fresh gingerroot

1-1/2 teaspoons balsamic vinegar

1-1/2 teaspoons reduced-sodium soy sauce

1 teaspoon sesame oil

Dash cayenne pepper

1 tablespoon minced fresh basil or 1 teaspoon dried basil

2 teaspoons sesame seeds, toasted

1 bunch garlic scapes, cut into 1in pieces

In a large nonstick skillet or wok, saute the peas and scapes in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

Recipe: Miso Turnips

From Dishing Up The Dirt

Try adding in some leafy greens for extra deliciousness!

1 bunch, Japanese turnips (about 1 pound) small ones left whole and larger ones sliced in half

olive oil

salt

1 tablespoon unsalted butter

1 tablespoon white miso paste

1 tablespoon pure maple syrup

2 tablespoons toasted sesame seeds (optional)

Preheat the oven to 425F.

Toss the turnips with olive oil and salt on a rimmed baking sheet and roast for about 15-20 minutes.

Meanwhile, in a small saucepan, melt together the butter, miso and maple syrup over medium heat. Coat the turnips with the miso mixture and broil until beginning to brown, 3-5 minutes.

Garnish with toasted sesame seeds, if desired.

Recipe: Curried Sheet Pan Broccoli With Peanuts & Tahini

From 101 Cookbooks

1 teaspoon curry powder
3 tablespoons olive oil
1 lemon
1 head of broccoli, broccolini, or piracicaba, cut into bite-sized florets
salt and pepper
1/4 cup golden raisins,
1/2 cup toasted peanuts
4 scallions, thinly sliced
1 cup coarsely chopped basil (or use your cilantro!)
1/4 cup tahini, almond butter, or peanut butter

Preheat the oven to 450°F. Combine the spice blend with 2 tablespoons of the olive oil in a large bowl. Add the zest of the lemon and the broccoli, and toss well. Season with salt and pepper, arrange the florets on a baking sheet in a single layer, and roast for 7-10 minutes, or until the broccoli starts to take on a bit of color. Add the raisins, toss with a spatula, and continue roasting until the broccoli is deeply golden and the fruit has plumped, another 5-10 minutes or so.

In a small bowl combine the peanuts, scallions, basil, 1 tablespoon of juice from the lemon, and the remaining 1 tablespoon of olive oil. Season with salt and pepper, and set aside.

Lastly, in a small bowl whisk 4-5 tablespoons of warm water into the tahini. Season with plenty of salt and pepper, and spoon directly onto whatever serving platter you plan on using. Transfer the roasted broccoli mixture to the serving platter, on top of the tahini. Spoon the basil mixture over the broccoli and enjoy.