From Sarah Fit
This is a recreation of the famous Ginger Nama Shoyu Sauce from Life Alive in Cambridge, MA (one of Rae's favorite foodie spots during the time she lived in Boston!). Thin it out with a bit of water to make a salad dressing or keep it thick and drizzle over roasted veggies and grain bowls.
2 garlic cloves, chopped
2 inches of fresh peeled ginger, chopped
1 tablespoon of Tamari Sauce (or Nama Shoyu or Soy Sauce)
2 tablespoons of lemon juice (about 1/2 of a lemon)
2 tablespoons of Tahini
1 tablespoon of olive oil (or flax oil)
2 tablespoons of water
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: Fava & Sugar Snap Pea Carbonara
From Red Wagon Farm
There are a lot of recipes out there for Risotto with fava and snap peas, but this Carbonara recipe will give you the same rich flavors with much less stove time!
1/2 pound dried pasta
1 to 2 cups of fresh vegetables (a mix of sugar snap and shelled favas)
1 tablespoon butter
1 clove garlic, minced
1/2 cup grated Parmigiano cheese
2 large eggs, beaten
pepper and salt as needed
Boil your pasta and while that is cooking saute the vegetables with some butter and the minced garlic in a pan big enough to hold all the vegetables and the pasta. you will be tossing all of it together and you need the heat of the pan to gently set the egg mixture.
When the pasta is cooked drain it, reserving 1/2 cup of the cooking water. You need to add a little of the cooking water at the end to make the sauce creamy and pull the whole thing together, so reserve 1/2 cup of the cooking water!. Turn the burner off, you don’t want to scramble the eggs. The residual heat will set the egg mixture. Add the pasta to the skillet and toss with the vegetables, and garlic and butter. Add half the cheese and, with metal tongs, toss until well coated, about 1 minute. Add the eggs and toss for 1 minute more.
Add the remaining cheese, salt and pepper to taste, and enough of the reserved cooking water to form a creamy sauce that clings to the noodles. Start with about 1/4 cup of the cooking water, don’t dump all of it in, you might not need it all.
Recipe: Carrot & Ginger Dressing
From Cookie & Kate
Try this drizzled over salad, grain bowls, tofu, or steamed veggies!
⅓ cup extra-virgin olive oil
⅓ cup rice vinegar
About 2/3 cup carrots, peeled and roughly chopped
2 tablespoons peeled and roughly chopped fresh ginger
2 tablespoons lime juice
1 tablespoon plus 1 teaspoon honey
1 ½ teaspoons toasted sesame oil
¼ teaspoon salt, more to taste
In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
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: Turkey Zucchini Meatballs With Yogurt Sauce
from Ottolenghi
For The Yogurt Sauce
1/2 cup sour cream *
2/3 cup low-fat plain Greek Yogurt
1 tablespoon lemon juice
1 small garlic clove, pressed or finely minced
1 1/2 tablespoons olive oil
1 tablespoon sumac
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
For The Meatballs
1 pound ground turkey (white or dark meat)
1 large egg
1 large zucchini, grated
6 scallions, sliced thin
2 tablespoons chopped mint leaves
2 tablespoons chopped cilantro leaves
2 large cloves garlic, pressed or finely minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
Vegetable oil for sautéing
* For a lower fat sauce you can swap out the sour cream for low fat yogurt. The taste is a bit more tart but still delicious.
Make the Yogurt Sauce Combine all ingredients. Set aside or refrigerate for up to 3 days, until needed.
Make The Meatballs Preheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices. Using your hands, shape the meatballs (about 2 1/2 tablespoons per ball) by gently squeezing them and tossing them from hand to hand. Set formed meatballs on a large plate. (makes about 18)
Heat 2 tablespoons oil over medium heat in a large skillet. Slice half the meatballs into the pan and brown them on all sides, about 4 minutes. Carefully transfer them to the baking sheet. Repeat with the rest of the meatballs, adding extra oil to the pan, if needed. Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through. Serve with lemony yogurt sauce.
Recipe: Frisee & Fennel Salad With Mint
adapted from Epicurious
1/4 cup pine nuts (optional)
1 medium fennel bulb, stalks and fronds removed, and base trimmed
6 ounces red butter lettuce, roughly chopped
6 ounces frisée, torn into 2-inch pieces
1/2 cup fresh mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse-grain Dijon mustard
Salt & Freshly ground black pepper
Heat oven to 350°F with rack in middle.
Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
Using mandoline (or very sharp knife), thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with lettuce, frisée, and mint.
Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.
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: Crispy Tofu Bowls With Sesame Bok Choy
from Naturally Ella
Sub in your Pac Choi for the Bok Choy in the recipe!
rice + tofu
1 cup short grain brown rice
1 recipe for crispy tofu
bok choy
2 small heads of bok choy
1 tablespoon neutral oil
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
½ teaspoon sesame seeds
Chili Oil or Crushed Red Pepper
Combine the rice with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and let cook until the rice is tender, about 40 minutes.
While the rice is cooking, make the tofu and the bok choy.
Make the crispy tofu. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Dry the tofu and it into ¾ – 1-inch cubes. Place the tofu in a large bowl. Toss the bowl with the oil to coat. Sprinkle in the arrowroot, salt, pepper, and seasoning of choice. Quickly toss the tofu to coat again. Arrange the tofu on the baking sheet. Slide the tofu into the oven and bake for 15 minutes.
For the bok choy, heat a pan (that can be covered with a lid) over medium-high heat. Slice the bok choy in quarters, length-wise. Rinse well to remove any dirt caught in the stems, just be careful not to fully separate the stems.
Add the oil followed by the bok choy. Cook just until a nice sear develops on the stems and the greens are starting to brown. Turn heat to low, add about 3 tablespoons of water, cover, and let steam for a couple of minutes. The greens will begin to wilt and the stems will soften slightly. Once there, remove the lid and add the soy sauce, honey, rice vinegar, and sesame seeds. Spoon to coat the bok choy and cook for a minute or two more.
When ready, assemble the bowls with the rice, crispy tofu, bok choy, and a small drizzle of the sauce left in the pan. Serve with soy sauce, extra sesame seeds, and chili paste if desired.
Recipe: Zucchini Quesadillas
From Smitten Kitchen
3 tablespoons olive oil, plus more for frying quesadillas
2 to 3 garlic cloves, thinly sliced
1/2 teaspoon mild (aleppo) or hotter red pepper flakes
1 1/2 pounds zucchini or other slim summer squash, halved and thinly sliced
Kosher salt
1 lime, halved
6 ounces grated monterey jack cheese
12 6-inch corn tortillas
Sliced avocado, chopped fresh cilantro, additional lime, and thinly sliced jalapeno to finish
Heat a large skillet over medium. Once hot, add oil. Once oil is hot, add garlic and cook, stirring, until just golden at the edges, about 1 minute. Add zucchini, 1 teaspoon kosher salt, and red pepper flakes and increase heat to medium-high. Cook, turning over occasionally, until zucchini becomes soft and starts to break down, about 5 minutes. Reduce heat slightly and cook 7 to 10 minutes more, at which point the zucchini will be jammy and very tender. Taste for seasoning — I needed about 1/2 teaspoon more salt here. Add the juice of half your lime and scrape mixture into a wide bowl. Let cool slightly while you prepare any toppings or grate the cheese you probably haven’t yet, if you’re me.
Add cheese to zucchini mixture and mix. Lay out 6 of your tortillas and divide the filling between them, going all the way to the edges. Place remaining 6 tortillas on top.
While you could use your large skillet again, I prefer a nonstick for these quesadillas. Heat the skillet of your choice over medium and add a couple teaspoons of oil. Transfer your assembled quesadillas to the skillet and cook until deeply golden and crisp underneath, letting whatever cheese seeps out cook and crisp in the pan. Flip quesadilla(s) and repeat on second side. Try to take all of the lacy brown cheese with you when you remove your finished quesadillas from the pan. Squeeze the juice of the remaining lime half over them.
Serve halved or in wedges with additional lime wedges, avocado, cilantro, and jalapeno.
Recipe: Miso Tahini Dressing
An easy to make dressing that is delicious on EVERYTHING!
2 teaspoons freshly grated ginger
1/4 cup tahini
1 1/2 Tablespoons white miso
1 1/2 teaspoons honey
1 1/2 Tablespoons rice vinegar
1/4 cup warm water
Whisk together all ingredients in a bowl until smoothly combined.
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: Lemony Balsamic Vinaigrette
From Dr. Weil
2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Put the balsamic vinegar, lemon juice, lemon zest, salt, pepper, in a small bowl and stir to combine. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth.
Transfer to a small container with a fitted lid and shake well.
Recipe: Chard Polenta
From The Book Of Greens
Add a poached egg on top to make a meal, or serve with braised meats or mushrooms!
5 cups chicken stock
1 cup polenta
1 bunch chard
2 tbs unsalted butter
2 tbs olive oil
2 oz grated Fontina (or Parmesan)
Combine 2 cups of the chicken stock with the polenta in a pot over medium heat and stir until the polenta starts to simmer. Turn down the heat to low and cook, stirring occasionally, until the polenta grains are cooked and tender and the polenta has a very thick consistency, 30-45 min.
While the polenta is cooking, fill a large bowl with ice water. Bring a large pot filled with salted water to a simmer, add the greens, and cook until tender, 2-3 min Using a slotted spoon or tongs, transfer the greens to the ice water to chill quickly. Darin, then using your hands, wring out the greens until mostly dry. Chill the greens in the refrigerator.
When the polenta is almost done, combine the greens with the remaining 1 cup of cold stock in a blender and puree until smooth. Decrease the heat under the polenta to low and add the butter, olive oil, and Fontina or Parmesan. Stir to combine. Add the pureed greens, season with salt, and gently warm over low heat.
Recipe: Sugar Snap Salad
Adapted from Bon Appetite
The original recipe calls for radishes, but we thought our tender salad turnips would be a great substitute. Serve as-is or add in some salad mix or Cherokee lettuce!
1-2 cups sugar snap peas, trimmed, stringed, cut in half on diagonal
Kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon (or more) fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon sumac plus more for garnish (optional)
1 bunch hakurei turnips, trimmed, thinly sliced
4 ounces ricotta salata or feta, crumbled
Freshly ground black pepper
2 tablespoons coarsely chopped fresh mint
Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, turnips, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.
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: Eggs In A Nest
From writer Barbara Kingsolver's book "Animal, Vegetable, Miracle"
(This recipe makes dinner for a family of four, but can easily be cut in half.)
Two cups uncooked brown rice— Cook rice with four cups water in a covered pot while other ingredients are being prepared.
Olive oil – a few tbsp; 1 medium onion, chopped; garlic to taste—-- Saute onions and garlic in olive oil in a wide skillet until lightly golden.
Carrots, chopped; ½ cup dried tomatoes—- Add and saute for a few more minutes, adding just enough water to rehydrate the tomatoes.
One really large bunch of chard, coarsely chopped — Mix with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.
Eight eggs — Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for three to five minutes. Remove from heat and serve over rice.