Recipe: Curried Pickled Green Tomatoes

From Garden Betty

1 pound green slicing tomatoes (or 1 1/2 pounds green cherry tomatoes)

For the Brine
1 cup white distilled vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt

Pickling Spice Mix
1/4 cup packed brown sugar
1 teaspoon curry powder
1/4 teaspoon cumin seeds
1/4 teaspoon whole allspice
3/4 inch fresh ginger, sliced into thin coins

Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half. In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.

Fill a hot, clean quart jar with the pickling spice mix of your choice. Pack the jar tightly with the tomatoes. Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace. Stick a chopstick or “bubbling” tool into the jar and move it around to release any trapped air bubbles.

Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjusting the time for altitude as needed), or store in the fridge!

Recipe: Green Tomato Soup With Herbed Oil

Adapted from a recipe on With Food & Love
Serve this soup with a hot sandwich like grilled cheese for a great chilly weather dinner!

1 pound green tomatoes, quartered
1 medium onion, quartered
3 cloves garlic
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
2 cups kale, chopped
1 cup broth

Herbed Oil
1/2 cup fresh parsley
1/4 teaspoon fine sea salt
1/2 cup olive oil

Preheat the oven to 450 degrees.
Spread the tomatoes out on a sheet pan with the onion and garlic cloves. Drizzle on the 2 tablespoons olive oil and sprinkle them with the salt and pepper. with a pinch of salt and pepper. Roast for 10 minutes and flip. Roast for 10 minutes more or until browned and caramelized.
Meanwhile over low-medium simmer together the broth and greens while covered with a lid for 10 minutes.

When the tomatoes and onion are done roasting combine them in a blender with the broth and greens and process until smooth. Taste and season with more salt and pepper if desired and set aside.

Blanch the parsley for 30 seconds and cool it in an ice bath. Remove the herbs from the water and squeeze the excess water out using your hands. Place the blanched herbs in a blender with the salt and olive oil and process until smooth. Strain the oil through a fine sieve and store it in an airtight container in the refrigerator for up to 1 week.

Recipe: Roasted Bell Peppers In Garlic Olive Oil

From Chili Pepper Madness

6 bell peppers – use multiple colors! It looks awesome!
8 cloves garlic
6-8 ounces olive oil as needed
1 tablespoon salt and pepper mix

Heat oven to 350 degrees.
Slice peppers in half lengthwise. Remove the seeds from the peppers. Set them all onto baking sheets along with the garlic.

Bake for 20-25 minutes, or until the pepper skins are nicely charred.
Remove from heat and allow to cool. Peel the skins from the peppers and remove the seeds and innards.
Squeeze the garlic from their skins and set aside.

Layer the peppers into a large sterilized jar along with layers of olive oil, salt, pepper and garlic, until the sterilized jar is filled. I filled a large quart jar.
Tap out the air, or use a fork around the edges. Cap and refrigerate.

Recipe: Swiss Chard Fritters from Ottolenghi’s Jerusalem

You can also substitute other hearty leafy greens if you want to try this recipe again in the future!

1 bunch chard, thick middle stems removed, leaves chopped
2 eggs
1 tsp of nutmeg
3 tbsp of flour
1 small handful chopped fresh herbs of your choice (dill, cilantro, parsley, etc)
2 cloves garlic
salt & pepper
3 oz. of feta cheese
4 tbsp. olive oil

Cook the chard leaves in boiling water for 5 minutes until wilted.
Drain and squeeze all the liquid out. Add to a food processor and add in the rest of the ingredients, except for the feta Whiz a few times until pureed. Mix in the feta cheese by hand.

Add olive oil to a large skillet (I find nonstick pans are best for fritters) and heat on high. When oil is hot, drop in heaping tablespoons of the batter. It cooks quickly, so after about a minute, carefully flip the fritters over and cook another minute or two.

You will need to do this in 2 batches.

Drain on paper towels and serve with lemon wedges.

Recipe: Roasted Broccoli With Hippie Sauce

From Dishing Up The Dirt

1 large head of broccoli, cut into florets
1 TBS oil (we used coconut oil but feel free to use oil of choice)
1/4 cup walnuts, chopped
Salt and pepper to taste

Hippie Sauce:

1/4 cup tahini
1/4 cup water
1 TBS white wine vinegar
2 tsp dijon style mustard
2 tsp honey
2 tsp sriracha hot sauce (or a pinch of cayenne pepper)
3 TBS nutritional yeast

Preheat the oven to 425 degrees.

Drizzle broccoli with oil, salt and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp. About 20-25 minutes. Toss broccoli halfway through cooking.

Make the hippie sauce by whisking all the ingredients together until smooth. This works best with an emersion blender or food processor.

Once broccoli is done roasting sprinkle with walnuts and drizzle with hippie sauce.

Recipe: Roasted Eggplant & Fennel Salad

From Kitchen Princess
Roasted Italian Frying Peppers and Tomatoes would make a great addition to this salad!

1 medium-sized eggplant
1 large fennel bulb
2 garlic cloves or 3 small ones, whole and still wrapped in skin
3 Tbs of chopped herbs of your choice (optional)
1 Tbs chopped scallions
2 Tbs pine nuts
1 tsp cumin
1 dash paprika
Salt and pepper
¼ cup + 1 Tbs olive oil
1 Tbs sesame oil
1 Tbs lemon juice

Preheat your oven to 400. Cut the eggplant into one inch cubes and add to a large bowl, toss with 1/4 cup olive oil and salt (large rock salt if you have it). Slice the fennel into thin fronds by slicing it in half first and ensuring each slice has a piece of the core to hold it together, like you would slice an orange. Add this to the bowl of eggplant and toss with the paprika and cumin and the whole garlic.

Spread the fennel, eggplant and garlic on a baking sheet or large roasting pan in a single layer, adding any extra oil on top. Bake for 20-25 minutes just as the eggplant and fennel are starting to brown.

While the veggies are roasting, make the salad. Add the chopped herbs, scallions and pine puts to a large bowl. In a small bowl mix 1 Tablespoon olive oil, 1 Tablespoon sesame oil and 1 Tablespoon lemon juice with some salt and pepper and set aside.

When the eggplant and fennel are sufficiently slightly browned, take them out of the oven to cool. Take the roasted garlic and squeeze out each clove (2-3) into the oil and lemon mixture. It should have the consistency of a paste. Whisk vigorously with a fork and taste, adding more oil or salt if necessary. Add the eggplant and fennel to the bowl of herbs and nuts and toss with the dressing.

Recipe: Leek & Goat Cheese Frittata

From Fine Cooking

3 Tbs. unsalted butter
2 Tbs. olive oil
3 large leeks (white and light-green parts only), halved lengthwise, sliced on the diagonal 1/2-inch thick, and rinsed
Kosher salt
6 large eggs
Freshly ground black pepper
1 tsp. chopped fresh thyme
3 oz. goat cheese, crumbled

Position a rack in the center of the oven and heat the oven to 350°F.
Heat 2 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch, ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about 6 minutes. Transfer to a plate, spread in an even layer, and let cool briefly.

In a large bowl, whisk the eggs with 1 tsp. salt and several grinds of pepper. Add the leeks, thyme, and goat cheese and gently stir to combine.
Wipe the skillet clean and heat the remaining 1 Tbs. each butter and olive oil over medium-low heat. When the butter has melted, add the egg mixture and gently shake the pan to evenly distribute the leeks and cheese. Cook until the eggs begin to set around the edges, about 5 minutes. Gently shake the pan to be sure the frittata isn’t sticking (if necessary, slide a spatula around the perimeter to release it). Transfer the pan to the oven and continue to cook until the frittata is set in the center, about 5 minutes.

Remove from the oven and let sit for about 2 minutes. Carefully slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature.

Recipe: Zuppa Toscana (Creamy Kale & Potato Soup With Sausage)

From Alaska From Scratch

1 tablespoon olive oil
1 pound italian sausage
¼ teaspoon red pepper flakes (or to taste)
3 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 small russet potatoes, thinly sliced
2 cups kale, finely chopped
1 cup heavy cream
salt and pepper to taste

To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.

Recipe: Fresh Beans With Garam Masala

Adapted From Rancho Gordo

1/2 cup white onion, small diced
1/4 cup carrot, small diced
1/4 celery, small diced
3 cloves garlic, minced
1/4 cup sweet potato, small diced
2 tbl. ghee or clarified butter
2 tbl. Garam Masala Spice Blend (available at most grocery stores)
5 cups chicken or vegetable stock
1-2 cups fresh shelled beans
1 tbl. lemon juice
Salt to taste

In a large pot or Dutch oven, sweat all of the vegetables in the ghee until translucent.
Add the Garam Masala and stir to combine.
Add the stock and beans and cook, covered, for at least 30min-1 hr, or until beans start to become creamy. Add the lemon juice and season with salt.
Serve over Basmati rice and garnish with goats yogurt, mint and cilantro

Recipe: Sauteed Kale & Goat Cheese Crostini with Balsamic Reduction

From Adventures in Cooking

Balsamic Reduction

1/2 cup balsamic vinegar
2 tablespoons granulated sugar

Kale Crostini

5 large leaves of kale torn into pieces with the thick center veins removed and discarded
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
8 slices French bread
8 ounces goat's cheese can be feta, chèvre...any kind of goat or sheep's cheese
8 tablespoons unsalted butter
freshly ground black pepper

Simmer ingredients for the Balsamic Reduction in a small saucepan over low heat for 10-15 minutes, or until it coats the back of a spoon. Remove from heat and allow to cool to room temperature to thicken.

Sauté the kale with the olive oil and balsamic in a medium-sized frying pan or cast iron skillet over medium heat until the kale cooks down, shrinks, and becomes wrinkly, about 10 minutes, stirring every few minutes. Remove from heat and set aside.

Brush both side of each slide of bread with a tablespoon of the butter and toast them on a grill or griddle until lightly golden. Remove from heat and set aside.
Sprinkle or spread 1 ounce of cheese onto each toast, sprinkle each with a pinch of black pepper, and place a few pieces of kale over the cheese. Drizzle the balsamic reduction over the crostinis and serve immediately.

Recipe: Carrot & Red Cabbage Slaw With Blistered Shishitos

½ small head of red cabbage, thinly sliced
1 tsp. salt
1 large carrot, shredded
1 scallion, thinly sliced (sub in a summer leek!)
leaves from a few sprigs of fresh cilantro (optional)
handful of shishito peppers
1 tsp. grated fresh ginger
1 small clove of garlic, minced
2 tsp. sesame oil
1 Tbsp. reduced sodium soy sauce
1 tsp. rice vinegar
a pinch of sugar

Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate to cool, then thinly slice.

Place the cabbage in a colander and sprinkle with the salt. Massage the salt into the cabbage and let sit for 15 minutes. Rinse the cabbage under cold water and drain well.
In a small bowl, whisk together the sesame oil, soy sauce, ginger, garlic, rice vinegar and sugar.
In a large bowl, combine the cabbage, carrot, scallion, shishito peppers, and cilantro (is using).
Pour enough of the dressing over to coat the slaw. Let stand 15-30 minutes.

Recipe: Roasted Eggplant & Zucchini Salad With Basil Vinaigrette

from Kale & Caramel

Roasted Eggplant & Zucchini

1-2 small-medium zucchini

1-2 small-medium eggplants

1/4 cup + olive oil

1 teaspoon + sea salt

fresh cracked pepper to taste

Basil Vinaigrette & Toppings

1 cup fresh basil leaves

1/4 cup olive oil

1 1/2 tablespoons lemon juice

1/4 teaspoon sea salt

1/2 tomato sliced (or few cherry tomatoes)

Preheat oven to 400ºWash and trim the ends off zucchini and eggplant. Slice lengthwise, about 1/4″ width. Lay slices on two baking sheets.

Sprinkle a few pinches of salt over eggplant only, and rub in. Let sit 5-10 minutes, then gently squeeze water from eggplant with paper towel. Replace on baking sheet.

Drizzle veggies with olive oil, sprinkle zucchini only with sea salt, crack pepper over all.

Roast veggies for 10 minutes, then remove eggplant that is done and let zucchini roast 3-5 minutes longer. Remove from oven and let cool.

For the dressing, add basil, olive oil, lemon juice, and sea salt to a blender and blend until the basil is in small flecks.

Assemble salad by tossing roasted veggies with slices of tomato. Drizzle with 

Recipe: Okonomiyaki: Japanese Cabbage Pancakes

from Food 52

Sauce

1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste
Pancakes

5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup all-purpose flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cup (roughly) baby or chopped shrimp
3/4 cup canola oil for frying (roughly 1 tablespoon per pancake, using more or less as needed)
1-2 tablespoons toasted sesame seeds
1 pinch bonito flakes (optional)

Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.

Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.

Recipe: Maple Roasted Carrots

from Bon Appetit

2 lb. medium carrots, tops trimmed to about ½", scrubbed

6 Tbsp. unsalted butter, cut into pieces

⅓ cup (packed) light brown sugar

⅓ cup pure maple syrup

¾ tsp. crushed red pepper flakes

Kosher salt

Flaky sea salt (optional)

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).

Recipe: Fresh White Beans With Garlic & Basil Sauce

from The Splendid Table

1 tablespoons extra-virgin olive oil

10 plump cloves garlic, peeled, halved, green germs removed

2 pounds fresh small white beans in the pod, shelled (or substitute 1 pound dried white beans)

4 fresh or dried bay leaves

1-1/2 quarts homemade chicken stock or cold water

1 teaspoon fine sea salt, or to taste

1 recipe Light Basil Sauce (recipe follows)

Light Basil Sauce:

4 plump cloves garlic, peeled, halved, green germs removed, minced

1/8 teaspoon fine sea salt

4 cups loosely packed fresh basil leaves and flowers

6 tablespoons extra-virgin olive oil

In a saucepan, combine the olive oil and garlic and stir to coat the garlic with the oil. Place over moderate heat and cook until the garlic is fragrant and soft, about 2 minutes. Do not let it brown. Add the beans, stir to coat with the oil, and cook for 1 minute more. Add the bay leaves and the stock and stir. Cover, bring to a simmer over moderate heat, and simmer for 15 minutes. Season with salt. Continue cooking at a gentle simmer until the beans are tender, about 15 minutes more. Stir from time to time to make sure the beans are not sticking to the bottom of the pan. Add additional stock or water if necessary. Taste for seasoning. Remove and discard the bay leaves.

Recipe: Baked Chard With Peppers & Feta

from Fountain Avenue Kitchen

This unique way of cooking chard delivers crisp edges and golden brown bits of feta. Try adding in your reserved beet greens!

1 bunch rainbow chard (about 8 ounces), rinsed and well drained

1 medium onion, chopped or sliced (separate the pieces)

3 tablespoons olive oil, divided use (plus a little extra for greasing the pan)

1 bell pepper, seeded and thickly sliced or chopped

1 slightly rounded 1/2 cup (about 2 1/2 ounces) feta cheese, crumbled

Freshly ground pepper to taste (I use about 1/4 teaspoon)

Optional: chopped, toasted walnuts for garnish (about 1/4 cup)

Preheat the oven to 350 degrees F. Grease a baking sheet with sides with olive oil.

Separate the stems from the leaves of the Swiss chard and chop both, keeping the piles separate. I like to chop the stems into bite-size pieces and the leaves into pieces 2-3 inches long and across.

Toss the chard stems and sliced onion in a bowl with 1 tablespoon of the olive oil. Season with pepper to taste, and spread onto the prepared baking sheet. (I completely omit salt in this recipe as the feta offers sufficient saltiness; if you prefer more, you may always salt at the end.)

Bake in the preheated oven until the chard stems have softened and the onion is starting to brown, about 15 minutes. Remove from the oven and stir around a little.

In the bowl you used to toss the stems and onions, toss the chard leaves and the sliced pepper with 2 tablespoons of olive oil and a few more grinds of the pepper mill. (I find this easiest to do with my clean hands.) Sprinkle the leaves and peppers over the stem mixture, and then scatter the feta cheese over top.

Return to the oven, and bake until the leaves are beginning to crisp and the feta is starting to turn golden, about 20 minutes. You may also broil for a minute or so at the end to add a hint of crispiness to the leaves and a touch of golden brown to the feta. Just watch very closely so as not to burn.

Remove from the oven and sprinkle with the optional walnuts, if desired.

Recipe: Easy Shortcut Green Onion Pancakes

from The Woks Of Life

6-8 scallions

salt (to taste)

vegetable, canola, or light olive oil (for brushing and cooking your scallion pancakes)

1 pack store-bought round, white dumpling wrappers (14 oz. or 400g)

Take the dumpling wrappers out of the refrigerator, and let them warm up a bit (they don't necessarily have to be at room temperature, but they shouldn't be cold). Wash the scallions and pat them thoroughly dry with a clean kitchen towel. Slice the scallions in half lengthwise and finely chop them.

Prepare a small dish of salt and a dish of oil, along with a pastry brush.

On a clean work surface, take a dumpling wrapper, brush it with a thin layer of oil, and lightly sprinkle with salt. Then cover with a layer of scallions. Top it with another dumpling wrapper, and lightly press it down. Repeat the process until you have 4-7 layers of dumpling wrappers.

Use a rolling pin to roll the layered dumpling skins into a pancake––however thick or thin you like. Rotate the scallion pancake as you roll to get a perfect round shape.

Heat a flat-bottomed non-stick or cast iron pan over medium heat. Spread 1 tablespoon oil around in the pan, and add the scallion pancake. Cook each side until golden brown, about 2-3 minutes per side. (Avoid using high heat, as it will burn the pancake without cooking it through).

If the pan looks dry after flipping the pancake, you can add another tablespoon of oil.

Enjoy these plain or with a dipping sauce! 

Recipe: Sesame-Miso Potato Salad

adapted from A Common Table

Potatoes

2 lbs red potatoes, cut into ¾in cubes

1 tbs salt

2 tbs rice vinegar

Dressing

⅓ cup mayo

¼ cup greek yogurt

2-3 tbs white miso, at room temp

1 tsp sesame oil

1-2 tsp honey

¼ tsp salt, or more to taste

¼ tsp black pepper, or more to taste

To Assemble

4 large hard-boiled eggs

⅓ cup finely sliced scallions

⅓ cup coarsely chopped cilantro (optional) 

Place the potatoes and salt in a pot with enough cold water to cover them by one inch. bring to a boil and reduce the heat to medium. Simmer until a fork slides through the potatoes without resistance, 7-8min.

Drain the potatoes and transfer them to a large bowl. Add the vinegar and toss gently with a spatula to combine. Let stand until the potatoes are cool, about 30min.

Meanwhile, in a small bowl, whisk together the mayo, yogurt, miso paste, sesame oil, honey, salt, and pepper until smooth. Using a spatula, gently fold the eggs into the potatoes, then fold in about two thirds of the dressing. If it is too dry for your taste, add the remaining dressing until it reaches your desired consistency. Cover and refrigerate until chilled, about one hour. Serve cold with scallions and cilantro on top. 

Recipe: Roasted Fennel & Beans With Orange & Almonds

adapted from Martha Stewart

1 pound green beans, trimmed

2 tablespoons extra-virgin olive oil

1 fennel bulb, trimmed and cut into 1/2-inch wedges, 1/4 cup fronds reserved

Coarse salt and ground pepper

Zest of 1/2 orange, thinly sliced, plus 3 tablespoons orange juice

1/4 cup sliced blanched almonds, toasted

Preheat oven to 450 degrees, with rack in lower third. In a medium bowl, toss green beans with 1 tablespoon oil. On a rimmed baking sheet, toss fennel wedges with remaining tablespoon oil and season with salt and pepper; arrange in a single layer. Roast 15 minutes, then flip fennel and add green beans to sheet. Roast until beans are crisp-tender, 12 to 15 minutes. To serve, transfer to a serving platter, drizzle with orange juice, and top with almonds, orange zest, and fennel fronds.

Recipe: Creamed Shishito Peppers

from Serious Eats

We just came across this recipe the other day and haven't tried it ourselves yet, but it sounded too tasty not to share. The recipe describes these peppers as the perfect stand-alone dish, pizza topping, or taco filling- If anyone gives it a go please share your thoughts in the facebook group!

1 tablespoon (15ml) extra-virgin olive oil

8 ounces (225 to 285g) shishito peppers, stemmed and thinly sliced into rounds (yielding about 3 cups; 200g sliced peppers)

2 medium shallots (80g), thinly sliced (swap in your sweet walla walla onions)

2 garlic cloves (10g), thinly sliced

Kosher salt and freshly ground black pepper

1 cup (240ml) heavy cream

1 ounce (30g) grated Parmigiano-Reggiano

Pinch freshly ground or grated nutmeg

In a 10-inch skillet or 3-quart saucier, heat oil over medium heat until shimmering. Add shishitos, shallots, and garlic, season with salt and pepper, and cook, stirring frequently with a rubber spatula, until vegetables are softened but not browned and shishitos are still bright green, 5 to 7 minutes.

Add heavy cream, season lightly with salt, and bring to a rapid simmer. Continue to cook, adjusting heat as necessary to maintain a rapid simmer, stirring frequently to keep vegetables from sticking and cream from scorching on the sides of the pan, until cream is reduced to a saucy consistency, 5 to 7 minutes.

Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste. Serve right away, or cool and refrigerate in an airtight container for future use.