From Dishing Up The Dirt
1 1/2 pounds carrots (about 6 large carrots) cut into 1 inch pieces (no need to peel)
1 large yellow onion, peeled and quartered
2 large cloves of garlic, peels left on
2 teaspoons fresh thyme
salt and pepper
olive oil
4 cups low-sodium vegetable stock
2 tablespoons minced ginger
1/2 cup full fat coconut milk (blended before measuring)
Preheat the oven to 400F.
On a large rimmed baking sheet toss the carrots, onion, garlic and thyme with a little olive oil. Sprinkle with salt and pepper and place in the oven and roast until the veggies are golden brown and tender, about 35-45 minutes. Toss halfway through cooking.
Let the veggies slightly cool and then remove the garlic from its skin. Place half of the veggies in a blender with 2 cups of the broth, the ginger and coconut milk. Blend until smooth and creamy. Pour the pureed soup into a large pot and keep warm on medium-low heat. Add the remaining veggies and broth to the blender and puree until smooth.
Pour into the soup pot, stir well and keep warm until ready to serve. Taste for seasonings and adjust as needed.
Recipe: Clean Out The Fridge Strata
From The Seattle Times
This is a great way to use up stale bread, whatever melting cheese you have in the fridge, and leftover veggies of all kinds!
6 cups of cubed bread
5 eggs
1 1/4 cups whole milk
1 1/4 cups whipping cream
1 tsp salt
2 (or more) cups grated cheese- a mix of varieties is fine!
A couple handfuls of chopped onion, sweet or hot peppers, leeks, kale, tomatoes, any kind of fresh herbs, or whatever suites your fancy!
Preheat oven to 350 degrees and butter a 2-quart of 2-liter casserole dish.
In a medium bowl, mix the eggs, cream, milk, and salt. Make a layer of about a third of the bread cubes at the bottom of the casserole dish, and sprinkle with about a third of the cheese and half of your veggies. Repeat for another layer, then top with the remaining bread cubes and cheese.
Pour the egg mixture into the casserole and bake for 40min. Let it rest for about 10min before serving.
Recipe: Kale Salad With Radishes & Dijon Tahini Dressing
Adapted from Dishing Up The Dirt
Dressing
1/4 cup tahini
1/4 cup water
1 1//2 Tablespoons olive oil
1 clove of garlic, minced
1 Tablespoon capers, drained
2 Tablespoons fresh lemon juice
1 1/2 teaspoons dijon style mustard
1 teaspoon honey
salt and pepper to taste
Salad
1 large bunch of kale, tough stems trimmed and torn into bite size pieces
1 grilled chicken breast, cut into 1 inch pieces (optional)
3-4 radishes, thinly sliced
1/2 of a small onion, diced
1/2 cup toasted raw almonds, chopped
salt and pepper to taste
Use a blender or small food processor to whisk together all the ingredients for the dressing. Taste test and adjust seasonings as needed. Set aside.
Place the chopped kale in a large bowl, drizzle with 2 Tablespoons of the dressing and use your hands to massage the dressing into the leaves until they become tender and turn bright green. Toss in the remainder of the ingredients and drizzle with more dressing. Serve.
Recipe: Roasted Shishito Pepper Sauce
This is one of Rae's favorite ways to use Shishito Peppers (when she isn't just eating them whole as a snack)! Dollop on tacos or over black beans and rice for a creamy punch of flavor.
1 pint Shishito Peppers
2 Tbs olive oil, divided
2 Tbs lime juice
2 Tbs sour cream or thick greek yogurt
1-2 peeled garlic cloves
1/4 tsp salt, or to taste
Toss your peppers in 1Tbs of olive oil and arrange in a single layer on a baking sheet. Place under the broiler in your oven and roast until blistered, turning once (about 5min). When the peppers are cool, remove their stems (and skins and seeds if you have the patience) and add them to a blender or food processor with the rest of the ingredients. Blend to a smooth sauce.
Recipe: Roasted Savoy Cabbage
From Chocolate And Zucchini
1 head Savoy cabbage
Olive oil for cooking
Sea Salt
Freshly ground black pepper
Lemon juice
Preheat the oven to 200°C (400°F) and grease a rimmed baking sheet.
Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lengthwise, and slice crosswise thinly.
Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.
Sprinkle with black pepper, dress with a touch of lemon juice, and serve.
Recipe: Fresh Shelling Beans Salad With Shallots
From David Lebovitz
To make a gorgeous summer salad with shelling beans, simply tear open the pods of the beans and pluck out the beans. A pound of beans will give you enough for about 4 people.
Bring a pot of lightly salted water to a boil and drop the beans in. Let them simmer for about 20 minutes. Taste one (careful, they’re hot!). I like my just slightly firm, but not too crunchy. Most fresh shelling beans cook in 20 to 30 minutes. But cook them to your liking.
While they’re cooking, make a simple vinaigrette using olive oil, your favorite vinegar, and if you have it, you won’t be disappointed if you add a little pour of nutty walnut, argan, or hazelnut oil.
When the beans are done, drain them.
Toss the beans in the vinaigrette while they’re warm, allowing them to absorb the lovely flavor of the vinaigrette better. If you want, add some chopped herbs, like basil and thyme, some freshly-ground black pepper and minced shallots (which are one of the great secrets of French cooking. Professional chefs use lots of shallots too. How come you don’t use them?)
Let cool to room temperature. You can allow the beans to marinate for a few hours, which will improve their flavor.
Quarter some tomatoes, coarsely chop some fresh mint and flat-leaf parsley, and toss them with the beans. Taste for salt and seasonings.
Did someone mention tossing in some fresh, sweet kernels of corn?
Did I hear something about adding big chunks of crumbled feta cheese?
Isn’t there anyone out there fighting for coarsely chopped green or black olives?
Yes, yes, and yes!
I eat bowlsful of this salad on it’s own all summer long. It’s great just as it is, or as an accompaniment to roasted chicken or pork loin, or grilled fish. And it’s perfect for do-ahead entertaining.
Shelling beans: try ’em today!
Recipe: Goat Cheese Stuffed Shishito Peppers
From Full Circle
4oz shishito peppers
1 teaspoon sesame oil
4oz goat cheese, softened
1 teaspoon soy sauce
toasted sesame seeds (optional)
Heat the sesame oil in a saute pan over high heat. Saute the shishito peppers for 5 minutes, or until they are beginning to blister. Remove from heat.
Put the shishito peppers on a cutting board. Remove the tops and carefully slice them open on one side. Stuff the peppers with approximately one teaspoon goat cheese each.
Place the peppers in a roasting pan and broil for 2 minutes, or until the peppers begin to turn golden. Remove from heat and put on a plate or bowl. Drizzle with soy sauce and sesame seeds if desired.
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: Veggie Fajitas
From The Spruce Eats
1-2 tbsp olive oil
2 bell peppers (sliced into strips)
1 onion (sliced thin)
1/2 tsp garlic salt
1 tsp curry powder
1/2 tsp chili powder
1/4 tsp cayenne pepper, or to taste
1/4 cup salsa
1/4 cup sour cream or non-dairy sour cream substitute (optional, but tasty!)
4 flour tortillas (warmed)
In a large skillet or frying pan, saute bell pepper and onion in olive oil.
Add the garlic salt, curry powder, chili powder and cayenne pepper and allow to cook, stirring frequently, until peppers and onion are soft, about 5 - 7 minutes. Make sure to not overcook the bell peppers; they should be tender, but not too soft.
Warm the flour tortillas in the microwave for just a few seconds, or in the oven. I like to use my toaster oven for this, so I don't have to turn on the big oven just to warm up tortillas.
Divide the peppers between the four warmed flour tortillas. Add a bit of salsa and sour cream (or a vegan non-dairy substitute) to each and serve immediately.
Recipe: Chorizo Stuffed Bell Peppers
From Budget Bytes
1/2 lb. Mexican Chorizo
2 cups cooked rice
10 oz. can diced tomatoes with green chiles
15 oz. can black beans
1/2 Tbsp chili powder
1/4 tsp salt
4 oz. Monterey jack or cheddar cheese, shredded
2 green onions, sliced
3 large bell peppers
Preheat the oven to 350ºF. Add the chorizo to a skillet and sauté over medium heat until fully cooked. Remove it from the heat.
Rinse and drain the black beans, then add them to the skillet, along with the diced tomatoes (with juices), cooked rice, chili powder, and salt. Stir to combine.
Add half of the cheese and half of the green onion to the chorizo mixture, then stir to combine.
Slice each of the bell peppers in half and then carefully remove the white ribs and seed pods, keeping the stem intact to help hold in the stuffing. Pile the chorizo and rice mixture into each pepper, making sure to stuff it up into all the crevices, and mound it up over top. Place the peppers in a casserole dish as you fill them.
Once all the peppers are filled, add about 1/2 inch of water to the dish to help the peppers steam and soften. Cover the dish tightly with foil, then bake for 30 minutes.
After 30 minutes, remove the foil and top the peppers with the remaining shredded cheese. Bake for another 10 minutes, or until the cheese is melted and bubbly on the edges. Top the peppers with the remaining sliced green onion just before serving.
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: Fennel, Orange, & Star Anise Vinegar
From Eating Well
"Try this vinegar infused with fennel, orange and star anise in Asian-inspired dishes. Combine with soy sauce, chopped scallions, ginger and a pinch of sugar and use it as a sauce for a chicken-broccoli stir-fry. Or try it drizzled over hot-and-sour soup. The recipe makes enough vinegar so you'll have extra to decant into a decorative bottle or two to give away as a simple homemade gift."
6 cups distilled White Vinegar
9 fronds from 1 Fennel Bulb
9 whole Star Anise
3 strips zest from 1 medium Orange
Wash 3 pint-size (2-cup) heatproof glass canning jars (or similar containers) and their lids with hot soapy water. Rinse well with hot water.
Thoroughly rinse fennel fronds, orange zest and star anise with water. Divide the flavorings among the jars. Heat vinegar in a large saucepan to a bare simmer (at least 190°F). Carefully divide the vinegar among the prepared jars, leaving at least ¼-inch space between the top of the jar and the vinegar.
Store the jars in a cool, dark place, undisturbed, for 3 to 4 weeks. Strain vinegar through cheesecloth into another container. Repeat as needed until all the sediment is removed and the vinegar is clear. Discard all solids and pour the strained vinegar back into rinsed jars or divide among sterilized decorative bottles. Decorate with a few well-rinsed fennel fronds, strips of zest and/or star anise, if desired.
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: Slowcooker Chile Verde
From The Kitchn
2 pounds tomatillos, thin, papery skin removed, halved
1 large yellow onion, diced
8 cloves garlic, peeled
2 jalapeños, halved lengthwise, seeded, and ribs removed
2 fresh poblano chiles
3 pounds pork shoulder, cut into 2-inch cubes
1 teaspoon kosher salt
1 cup fresh cilantro leaves
2 tablespoons fresh oregano leaves
Arrange a rack in the middle of the oven and heat to 400°F. Place the tomatillos, onion, and garlic on a baking sheet. Roast until softened and golden-brown, 20 to 25 minutes. Transfer the vegetables to a blender or a food processor fitted with the blade attachment and set aside.
Turn the broiler to high. Place the jalapeños and poblanos on the same baking sheet. Broil until charred and blistered all over, about 2 minutes per side. Remove the peppers to a bowl and cover tightly with plastic wrap or aluminum foil. Let sit to 'steam' for 10 minutes. Once cool enough to handle, remove the seeds, stem, and skin from the poblanos, and remove the skin from the jalapeños. Add both to the blender or food processor.
Heat a large cast iron skillet over medium-high heat. Season the pork with the salt, and brown in 2 to 3 batches until golden-brown all over, 2 to 3 minutes per side. Transfer the pork to a 6-quart or larger slow cooker.
Pulse the contents of the blender or food processor until coarsely chopped. Add the cilantro and oregano and pulse until mostly smooth. Pour the salsa verde sauce evenly over the pork. Cover and cook until the pork is tender, 7 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.
Serve the finished pork chile verde over rice or in charred corn tortillas.
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: Tomato Vinaigrette
From The Kitchn
Consider adding some Cilantro to kick the flavor up another notch!
8 ounces very ripe tomatoes
1/4 cup sherry vinegar
1 tablespoon honey
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon Dijon mustard
1 clove garlic, grated
1/4 cup olive oil
Halve the tomatoes. Squeeze the halves into a fine-mesh strainer set over a bowl. You should get about 1/2 cup of tomato juice and pulp.
Add the vinegar, honey, 1/2 teaspoon salt, mustard, and garlic to the bowl and whisk to combine. While whisking, slowly pour in the oil. Continue to whisk until emulsified. Taste and season with more salt as needed.