Image from Bon Appetit
5 celery stalks, strings removed, cut into 3x½-inch sticks
1 tablespoon furikake
1 tablespoon toasted sesame oil
1 teaspoon soy sauce
Toasted sesame seeds (for serving)
Toss celery, furikake, sesame oil, and soy sauce in a small bowl to coat. Chill uncovered 30 minutes to let flavors meld. Serve topped with sesame seeds.
Image from The Woks Of Life
1 pound daikon radish(about 450 g)
1 slice ginger
1 cup water or stock (235 ml)
1 tablespoon oyster sauce (16 g)
½ teaspoon salt (about 2 g, or to taste)
¼ teaspoon sugar (about 1 g)
¼ teaspoon ground white pepper
1 scallion (chopped)
1/4 teaspoon sesame oil
Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock (235ml), 1 tablespoon oyster sauce (16 g), ½ teaspoon salt (2 g), ¼ teaspoon sugar (1 g), ¼ teaspoon ground white pepper (a large pinch), and stir to combine. Add the daikon.
Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally.
Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!
Rae's favorite!
Braised Winter Greens
You can use hearty winter greens of any kind in this recipe and even throw in any more tender greens you might have on hand and want to use up such as turnip greens or spinach. If you want to keep the dish vegetarian I recommend a dash of liquid smoke or a sprinkle of smoked paprika in lieu of the bacon. The finished greens are great with a dash of vinegary hot sauce and can be served as a side or spooned over grits or rice with a fried egg on top! Many of the vitamins in dark greens are water soluble so don't toss the cooking liquid or ‘pot liquor’! Try using the leftover liquid as a soup base or for cooking grains.
About 12oz mixed winter greens, tough stems removed and leaves roughly chopped
4-6 slices of bacon, chopped
1 onion, chopped
2 cloves garlic minced
1 tbs olive oil (if not using bacon)
Splash of apple cider vinegar
Sprinkle of red chili flakes
Salt to taste
Enough water or stock to just cover the veggies
Cook bacon until fat is rendered, add in onion and sauté until soft. Add garlic and sauté until fragrant, stirring often, about 1min. Add greens, chili flakes, salt, vinegar, and stock or water. Simmer until greens are very tender, 25-30 min.
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.
from Wild Greens & Sardines
1 tablespoon unsalted butter
1 tablespoon olive oil
1½ cups sliced leeks
½ cup roughly chopped onion
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly grated nutmeg
1 teaspoon minced garlic
2 medium tart apples (such as Granny Smith), peeled, cored, and quartered
1 pounds celeriac, peeled and cubed
3-4 cups water
½ cup whole milk
Freshly ground pepper
For serving: piment d’espelette or smoked paprika
Heat the butter and olive oil together over medium heat in a large pot. Allow the butter to brown, just slightly. Add the chopped leeks and onion and cook, stirring often, until soft and shiny, about 5 minutes. Add the salt, nutmeg, and garlic and cook for another minute.
Add the celeriac, apples, and water to the pot. Cover and raise the heat to high. Bring the liquid to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until the apples and celeriac fall apart, 30 to 40 minutes.
If you have an immersion blender, stick it into the pot and blend until smooth. Otherwise, transfer to an upright blender in batches and return to the pot. Add the milk, and taste to adjust salt and add pepper. Serve with a healthy dusting of piment d’espelette or smoked paprika.
from Food & Wine
Try incorporating braising greens and/or other root veggies!
2 lbs hakurei turnips with tops
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon pure maple syrup, divided
2 teaspoons sherry vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon coarsely ground black pepper
1/4 cup melted schmaltz (chicken fat) or unsalted butter, divided
1/4 cup finely chopped shallot
2 teaspoons finely chopped garlic
1 1/2 teaspoons finely chopped fresh rosemary
2 tablespoons water
Trim turnip stems to 1/2 inch; reserve greens. Cut trimmed turnips into 3/4-inch wedges to equal 5 cups. Coarsely chop turnip greens to equal 8 loosely packed cups. (Reserve any remaining turnips and greens for another use.)
Whisk together oil, 1 tablespoon maple syrup, vinegar, Dijon, and 1/2 teaspoon salt in a large bowl. Add chopped turnip greens; massage to coat greens. Let stand at room temperature 20 minutes.
Meanwhile, toss together turnip wedges, pepper, 1/2 teaspoon salt, and 2 tablespoons schmaltz in a bowl. Arrange turnip mixture in a single layer in a 12- to 14-inch skillet. Cook over medium-high, stirring occasionally, until turnips are crisp-tender and browned, 15 to 17 minutes. Transfer to a large bowl.
Meanwhile, toss together turnip wedges, pepper, 1/2 teaspoon salt, and 2 tablespoons schmaltz in a bowl. Arrange turnip mixture in a single layer in a 12- to 14-inch skillet. Cook over medium-high, stirring occasionally, until turnips are crisp-tender and browned, 15 to 17 minutes. Transfer to a large bowl.
from The Kitchn
This is a farm favorite at One Leaf! It is simple and delicious and will help clear up the cold weather blues! Add some tofu or chicken to include more protein.
1 tablespoon canola oil
4 ounces cremini or shiitake mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced
6 cloves garlic, minced
3-inch piece ginger, grated (or 1 tablespoon ginger puree)
1 to 3 limes, zested and juiced
8 cups chicken broth (or turkey or vegetable)
1/2 cup jasmine rice
2 tablespoons soy sauce (or tamari, if gluten-free), plus more to serve
1/2 small head savoy cabbage, cut in half and shaved thin
Chili garlic sauce or kimchi, to serve
the mushrooms and cook for 5 minutes without stirring. Stir the mushrooms after 5 minutes and cook for 5 more minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about 5 minutes, or until fragrant and slightly softened.
Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes, or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. Taste and add more lime juice, soy sauce, or other seasonings to taste.
Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.
Roasting squash before adding it to soups helps evaporate the water from the squash, making for a more flavorful soup. If you're in a hurry, cubing and adding the squash directly into the soup is just fine.
from Golubka Kitchen
This recipe can be used to incorporate other sweet roasted roots such as beets and carrots (or a combo) so get creative!
3 medium parsnips - peeled and cut into strips
1 red onion - sliced into 8 wedges
olive oil or neutral coconut oil
sea salt
freshly ground black pepper
1 head garlic - about ¼" cut off the top of the garlic head, some of the outer skin peeled off
1 15oz can chickpeas or 1¾ cup cooked chickpeas
½ cup tahini
2 tablespoons olive oil, plus more for garnish
2 tablespoons lemon juice
1 teaspoon toasted whole cumin seeds - ground
1 teaspoon smoked paprika
½ teaspoon sea salt or more to taste
1 cup water
olives - for garnish (optional)
Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet.
Place parsnips and red onion onto the baking sheet, drizzle with oil, sprinkle with salt and pepper, and mix well with your hands.
Drizzle the top of the garlic head with oil, salt and pepper. Make a parchment paper packet or tin foil packet and place the garlic inside. Place packet onto the tray with the vegetables. Garlic must remain covered when roasting.
Put the tray with the vegetables into the oven and roast for 15 minutes. Remove from the oven, mix the parsnips and onion, trying to flip over each piece, then roast for another 15 minutes, until soft throughout and caramelized at the edges. Check the garlic, it should be soft and cooked through after the 30 minutes. If not, roast it for another 5 minutes or so until nice and soft.
Let the garlic cool down a bit and slip all the garlic cloves out of their skins. Combine all the roasted vegetables, chickpeas, tahini, olive oil, lemon juice, cumin, paprika, ½ teaspoon sea salt and water in a high-speed blender or food processor until smooth and creamy. Taste for salt and adjust if needed.
Serve the hummus garnished with more olive oil and olives, if using. Keep refrigerated in an air-tight container.
from Julia Child
2 tablespoons neutral oil, such as canola or grapeseed oil
1 pound russet potatoes, peeled and roughly chopped
1 pound leeks, cleaned and thinly sliced
6 cups vegetable stock (or light chicken stock)
Kosher salt, to taste
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives
Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.
Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.
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.
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.
from Busy In Brooklyn
Taters and leeks are often found together in soups but here they join forces in a delicious roasted dish!
1 pound fingerling or baby potatoes
1 cup water
1 large leek or a couple small leeks, only white part sliced thinly (green tops reserved for future stock!)
1/4 cup olive oil
1 clove garlic, minced
salt and pepper, to taste
fresh parsley, for garnish
Preheat oven to 400 degrees F.
Place potatoes on a sheet pan, pour water in pan and cover with foil. Bake for 30 minutes, until the potatoes are fork tender. Drain any remaining water from the pan and set the potatoes aside for 10 minutes.
Stir together the olive oil and minced garlic. Add the leeks to the pan then drizzle the potatoes and leeks with 3 tablespoons of the garlic oil to coat all sides.
Space the potatoes out evenly in the pan and smash each one down with a potato smasher, the back of a heavy cup or the palm of your hand. Flatten the potatoes to around 1/2 inch thick. Don’t worry if some break apart. Each potato will smash in a unique way.
Drizzle the potatoes with the remaining oil and sprinkle with salt and pepper. Roast the potatoes and leeks for 30-40 minutes, until golden brown and crispy around the edges. Sprinkle with fresh parsley and serve.
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.
from Bon Appetit
Vegetable oil (for frying; about 10 cups)
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup cornstarch, plus more for dusting
1 club soda
1 small winter squash sliced into ¼-inch-thick wedges
4 scallions, cut into 1-inch pieces
Honey and crushed red pepper flakes (for serving)
Flaky sea salt
Pour vegetable oil into a large pot fitted with a deep-fry thermometer to come 2" up sides; heat over medium-high until thermometer registers 375°.
Meanwhile, whisk flour, baking powder, kosher salt, and ½ cup cornstarch in a medium bowl. Add club soda and whisk just to combine.
Working in batches, dust squash and scallions with some cornstarch, shaking off excess, then dip in batter, letting excess drip off. Fry, turning occasionally, until golden, about 4 minutes. Drain on paper towels. Serve drizzled with honey and sprinkled with red pepper flakes and sea salt.
from Epicurious
1 chopped head of celery
1 chopped large waxy potato (try subbing in some of your parsnips!)
1 chopped medium onion
1 stick unsalted butter
Salt
3 cups low sodium chicken broth
1/4 cup fresh dill
1/2 cup heavy cream
Celery leaves
Olive oil
Flaky sea salt
Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.
Cook, stirring, until onion is tender, 8–10 minutes.
Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.
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.
from Chef Marcus Samuelsson
6 bacon slices
1/2 cup coconut milk
1/4 cup soy sauce
1 tablespoon grainy mustard
3 tablespoons olive oil
1 tablespoon unsalted butter
4 cloves garlic, peeled and halved
4 cups (about 2 bunches) collard greens, very thinly sliced
4 cups (about 2 heads) bok choy, very thinly sliced
Cook the bacon in a large skillet until crisp. Drain on paper towels, and crumble into small pieces. Set aside.
In small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat and stir in the mustard and crumbled bacon. Set aside.
Heat the olive oil and butter in a large straight-sided pan over low heat. Add the garlic, and slowly toast until pale golden brown, about 10 minutes (be careful not to let it burn). Lift the garlic out of the oil with a slotted spoon and set aside.
Add the collard greens and cook, stirring frequently, until the greens start to wilt. Stir in the coconut milk mixture and cook for about 20 minutes, until the greens are tender and the sauce has thickened.
from Boston Organics
2 Tbs. butter
2 cups heavy cream
2 tablespoons crème fraîche or sour cream
1 cloves garlic, minced
1/2 teaspoon minced thyme
Salt and freshly ground pepper
4 large potatoes (2 pounds), peeled
1 large kohlrabi, peeled
Preheat the oven to 300°. Butter a 9-by-13-inch glass baking dish. In a skillet, melt the butter and add the thyme and garlic and let simmer a few minutes to release the flavors. Add the heavy cream and sour cream or crème fraîche and plenty of salt and pepper.
Using a vegetable mandolin (or a knife and a skilled hand), thinly slice the potatoes and kohlrabi, then add to the cream and toss to mix. Spread the potatoes, kohlrabi and cream in an even layer in the prepared baking dish and bake for 15 minutes. Increase the oven temperature to 325° and bake for about 1 hour and 15 minutes longer, or until the potatoes are tender and the top is browned. Let the gratin stand for 10 minutes to reabsorb the excess liquid before serving.
from A Hedgehog In The Kitchen
1.5 lbs of purple carrots (peeled and sliced)
1 onion (peeled and sliced)
1 clove of garlic (peeled and sliced)
1 tsp of cumin powder
2 cups (40cl) of coconut milk
1 inch of ginger (peeled and grated)
A tbsp of fresh cilantro (chopped)
1 red chili pepper (powdered)
Salt and pepper to taste
Put the carrots, onion, garlic, cumin, cilantro and a teaspoon of coarse salt in a large pot.
Fill the pot with enough cold water to cover the mixture.
Heat on high heat for 30 minutes.
Remove from heat.
Pour the coconut milk.
Add the ginger and half a teaspoon of ground black pepper.
Mix with a hand blender.
Heat until it boils.
Serve with powdered red chili pepper and a sprig of fresh cilantro.
from Blossom To Stem
1 delicata squash, sliced (approx. 1/2-inch thick) and seeded
3 cloves garlic, minced
1 teaspoon dried rosemary
1/4-1/2 teaspoon red pepper flakes, (use the smaller amount if you like things on the mild side, the larger if you like extra heat)
4 tablespoons extra virgin olive oil, divided
1 bunch chard, de-ribbed and sliced into approx 1-inch wide strips
2 large or 4 small leeks, washed well, sliced lengthwise and then crosswise into 1/2-inch slices
3/4 cup farro
2 teaspoons sherry vinegar
1/4 cup marcona almonds
salt
Preheat oven to 425°F. Fill a medium saucepan about 2/3 full with water and bring to a boil.
In a large mixing bowl, add the delicata squash slices and toss to coat. Add 3 tablespoons of olive oil, the garlic, rosemary, red pepper flakes and generous pinch of salt. Lay out in a single layer on one side of a half sheet pan leaving the excess oil and seasonings in the mixing bowl. Add the chard to the mixing bowl along with a pinch of salt and toss to coat. Lay the chard out on the other side of the sheet pan–it doesn’t have to be a single layer, but it should be evenly spread out.
In a small mixing bowl, add the leeks, the remaining tablespoon of olive oil and pinch of salt and toss to coat. Spread in an single layer on a quarter sheet pan or other small pan.
Roast until the vegetables are deeply caramelized in spots and tender. The chard takes about 10-12 minutes. If you have smaller leeks they’ll be ready around 15 minutes, if you have large leeks (most supermarket leeks fall into this category) they take 20-25 minutes. The squash should be take about 20-25 minutes. As each vegetable is ready, remove it from the oven and place in a large bowl.
Meanwhile, cook the farro in the boiling water until tender, about 20-24 minutes. Drain in a fine mesh strainer and add to the bowl with the vegetables. Add the sherry vinegar. Toss everything together to coat. Sprinkle with marcona almonds. Serve warm or at room temperature.