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: Fermented Cherry Tomato Bombs

adapted from Grow Forage Cook Ferment

2 cups cherry tomatoes

2 cloves garlic peeled

1/8 teaspoon peppercorns

1/8 teaspoon coriander seeds

1/8 teaspoon mustard seeds

2 cups unchlorinated water

1 ½ Tablespoons kosher, pickling, or sea salt do not use iodized table salt

Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic.

Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely.

Use a weight to keep the tomatoes under the brine, and cover the jar with a towel.

Put in a cool and dark corner to ferment for 6-8 days.

Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth.

Cover with a lid and store in the fridge. They are best after 1 to 2 weeks.

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.

Recipe: Blistered Shishito Peppers

from Cookie & Kate

This recipe calls offers exact amounts of peppers and oil, but you really just need enough peppers to cover the base of your skillet and enough oil to lightly coat the peppers.

8 ounces (3 heaping cups) shishito peppers

2 teaspoons extra-virgin olive oil or avocado oil

Lemon wedge, optional

Salt, preferably flaky sea salt or kosher salt, to taste

Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.

Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.

Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.

Recipe: Pickled Hot Pepper Strips

from Summer In A Jar

1 cup white vinegar 
1/2 cup water 
1 garlic clove 
1/2 teaspoon mustard seeds 
1/2 teaspoon pickling salt 
2 cups hot peppers, seeded and cut into strips

In a nonaluminum saucepan, heat 1 cup white vinegar and 1/2 cup water for each pint of peppers. Into each hot, sterilized pint jar, place 1 garlic clove, 1/2 teaspoon mustard seeds, 1/2 teaspoon pickling salt, and 2 cups hot pepper strips, leaving about 1/2 inch head space. Fill with the hot brine, leaving 1/2 inch head space. Be sure to remove any air bubbles that are trapped inside the jar. Seal. Process in a hot water bath for 5 minutes. Adjust seals if necessary. Let cool undisturbed for 12 hours. Store in a cool, dry place. If 

*be sure to reserach and follow canning safety procedure if you've never canned before!

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: Kale Quinoa Bites

from 101 Cookbooks

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

unsalted butter

2 1/2 cups cooked quinoa, at room temperature

4 large eggs, beaten

scant 1/2 teaspoon fine grain sea salt

1 small onion, finely chopped

1/2 cup crumbled feta

1 clove garlic, minced

1 cup very finely chopped kale

1/2 cup shelled fava beans

3/4 cup breadcrumbs

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

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

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

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

Recipe: Ultimate Zucchini Bread

from Smitten Kitchen

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

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

2 large eggs

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

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon fine sea or table salt

1 1/4 teaspoons ground cinnamon

1/8 teaspoon ground or freshly grated nutmeg

3/4 teaspoon baking soda

1/2 teaspoon baking powder

2 cups all-purpose flour

2 tablespoons raw or turbinado sugar

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

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

Recipe: Fava Bean Hummus

Recipe & Pic from Elle Republic

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

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

1 garlic cloves, minced

½ teaspoon ground cumin

pinch of sumac (optional)

1 tablespoon freshly squeezed lemon juice

1 tablespoons extra-virgin olive oil

2 tsp tahini (well-stirred)

2 tsp cold water

handful fresh flat-leaf parsley, chopped

sea salt and freshly ground pepper, to taste

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

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

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

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

Serve with toasted pita bread and enjoy!

Recipe: 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: Lemon & Ginger Kale Chips

From Serious Eats

1 bunch (about 7 ounces) kale, rinsed and well dried
1 tablespoon olive oil, plus more if needed
1 teaspoon finely grated lemon zest
1 teaspoon finely grated fresh ginger
3/4 teaspoon kosher salt or flaky or coarse sea salt

Preheat the oven to 300°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the centermost positions.

Trim the tough stems from the kale leaves. Cut larger leaves crosswise into 3- to 4-inch portions; smaller leaves can be baked as is. Put the kale in a large bowl, drizzle 1 tablespoon of the olive oil over the leaves, and toss well with your hands to evenly coat the leaves with oil. The curlier the leaves, the more you’ll want to use your fingers to rub a bit of oil into the nooks and crannies. Just a light gloss of oil is the goal; drizzle another teaspoon or two over if needed, but avoid excessive oil. Arrange the kale pieces on the prepared baking sheets, the leaves touching each other as little as possible.

Combine the lemon zest, ginger, and salt in a small bowl and use your fingers to rub the ingredients together well. (Be sure to do this at the last minute.) Sprinkle the salt mixture over the kale leaves.

Bake for 10 minutes. Switch the baking sheets and continue baking until the leaves are dry and rigid but not browned, 10 to 12 minutes longer. If some leaves at the outer edges of the baking sheets are ready earlier, transfer them to a wire rack and continue baking the remaining leaves for a few minutes.

Use a metal spatula to transfer the leaves to a wire rack to cool. Serve on a platter or in a broad shallow bowl. The kale chips are best on the day they are made but can be stored for up to 1 day in an airtight container.

Recipe: Kohlrabi Chips With Hippie Ranch Dip

From Dishing Up The Dirt

4 medium-sized kohlrabi, tough stems and leaves removed (no need to peel)

2 Tablespoons grapseed oil (or olive oil)

2 teaspoons fine sea salt

Freshly ground pepper

Pinch of cayenne pepper

For the hippie ranch dip:

1/4 cup tahini

3 Tablespoons water + more to thin if necessary

1 Tablespoon fresh lemon juice

2 Tablespoons nutritional yeast

2 cloves of garlic, minced

1/4 cup fresh dill, minced

1/4 cup fresh parsley, minced

2 teaspoons onion powder

pinch of ground cayenne pepper

fine sea salt and pepper to taste

Preheat the oven to 400 degrees.

Slice the kohlrabi into 1/8 inch rounds. This works best with a mandolin-however a sharp knife and a steady hand will do the trick.

Toss the kohlrabi with oil, salt, pepper and cayenne. Place on a prepared baking sheet and bake in the oven until golden brown and crisp on all sides. About 15-20 minutes. Toss halfway through cooking. Depending on the size of each chip they will finish at different times. Remove the chips as needed and return the pan with the remaining chips to cook as long as needed.

While the kohlrabi cooks prepare the dip. Combine all the ingredients for the "ranch" in a food processor or use an immersion blender. Process until smooth and well combined. Taste test and add more seasonings or water to thin.

Serve kohlrabi chips with the ranch dip and a sprinkle of more salt and pepper. Enjoy!