Hasselback Zucchini With Feta

2022 Week 5 Newsletter

Recipe & Pic from Peas & Crayons

You're likely familiar with potatoes getting the Hasselback treatment but here Zucchini gets a turn. This is a great way to use up a lot of zucchini at once (every gardener's summer connundrum)!

1 large zucchini squash

2-4 TBSP feta cheese (finely crumbled)

1-2 TBSP fresh chopped basil (try subbing in your cilantro!)

1/8 tsp garlic powder

1/8 tsp paprika

1/8 tsp red pepper flakes (optional)

1-2 tsp lemon juice

olive oil to taste

salt to taste

Preheat oven to 450. Wash your zucchini and slice thinly but not all the way through.

Mix together feta, basil, paprika, garlic powder, and red pepper flakes- set aside.

Lay the zucchini on a large piece of aluminum foil, drizzle with olive oil and lemon juice, then smash the feta mixture in between each round. Add a little extra on top and fold up the foil into a pouch.

Bake for 35min for al dente or 45-60min for tender zucchini.

Escarole With White Beans

2022 Week 5 Newsletter

Recipe & Pic from Food 52

Silky escarole, creamy beans, all the flavor your could ask for- in a matter of minutes you'll have a truly satisfying meal!

1 medium head escarole, about 1 pound (or substitute curly kale or mustard greens)
1/4 cup olive oil
1 large sprig rosemary, plus more for frying (optional)
2 dried chiles de arbol (or substitute ½ teaspoon crushed red pepper flakes)
3 garlic cloves, smashed
Salt, for seasoning

2 15-ounce cans white beans, drained and rinsed
1 cup vegetable or chicken stock
Rind of Parmesan, Grana Padano, or pecorino (optional)
1/2 of a lemon
Any of the above cheeses, for garnishing

Cut the head of escarole in half lengthwise, then cut each length crosswise, into 1 1/2-inch strips. Place in a large bowl and cover with cold water. Use your hands to swish the leaves around, loosening up the dirt. Let the escarole sit undisturbed for 5 or so minutes so that the soot settles to the bottom. Lift the escarole out of the bowl, then repeat the washing process. (Escarole is very dirty—washing it twice is critical.) Don’t worry if the leaves are still a little wet. (If you’re using kale or mustard greens, clean and remove the center ribs. Then give the leaves a rough chop.)

In a large Dutch oven with a lid, heat the oil over medium-high heat, Once hot, add the rosemary sprig and the chiles de arbol. Let sizzle for about 1 minute, then turn the heat to medium and add the garlic. Stir until it’s soft and golden on the edges.

Add the escarole a handful at a time. Stir it and let it wilt before adding the next handful and season with salt as you throw in each new addition.

When all the escarole has wilted, add the beans, the stock, and the cheese rind (if using), season with more salt, and stir to mix everything together.

Bring to a gentle simmer, then cover, lower the heat to maintain a slow simmer, and cook until the greens are tender and the liquid has thickened, about 20 minutes. (If you don’t want the dish to be soupy, you can remove the lid and simmer it for about 5 minutes, until the liquid has reduced.)

Before serving, season with lemon juice, salt, and pepper. Garnish with grated cheese and a swirl of olive oil. Serve over slices of toasted sourdough, polenta, or al dente ditalini.

Narjissiyeh (Favas with Eggs)

2022 Week 5 Newsletter

Image & Pic from TASTE

When Fava Season comes around we usually share Rand's favorite Favas & Dill recipe (which you can find in the Resource Center) but we figured we'd try something new this time around! This dish can be made with meat or can be kept vegetarian. Garnish with chopped cilantro!

4 tbs olive oil

1 Large onion, finely diced

1 lb (450 g) ground (minced) beef, lamb, or a combination

1 tsp salt

½ tsp ground coriander

¼ tsp freshly ground black pepper

1 cup (125 g) shelled fava (broad) beans, blanched and peeled

6 eggs

Bread, for serving

FOR VEGETARIAN VERSION:

3 tbs olive oil

9 oz (250 g) white cheese (such as halloumi, Akkawi, or Nabulsi), cut into bite-size pieces

1 cup (125 g) shelled fava (broad) beans, blanched and peeled

6 eggs

Salt and freshly ground black pepper

Bread, for serving

In a medium frying pan, heat the olive oil over medium-high heat.

Add the onion and cook, stirring, until translucent and starting to brown, 3–5 minutes. Add the meat, salt, coriander, and pepper and cook, breaking up any lumps with a wooden spoon, until the liquid has evaporated and the meat is nicely browned, 6–8 minutes.

Add the fava (broad) beans, tossing to combine, then cook for about 30 seconds.

With the back of a spoon, make 6 wells in the meat mixture and crack an egg into each one. Using the tip of the spoon, spread the whites around slightly, especially the thicker part surrounding the yolk, to ensure they cook evenly. Cover and cook until the yolks are at your desired level of doneness, about 3 minutes for runny or 5 minutes for fully cooked. Remove from the heat and serve immediately with bread.

TO MAKE THE VEGETARIAN VERSION:

In a medium frying pan, heat the olive oil over medium heat. Add the cheese in a single layer and cook for a couple of minutes on one side until starting to brown (time can vary considerably between brands depending on moisture content, so keep an eye on it), then flip over.

Reduce the heat, to avoid burning the cheese, and add the fava (broad) beans. Crack the eggs evenly over the cheese and fava beans. Sprinkle with salt and pepper. Depending on how salty the cheese you are using is, you may not need to add any salt. Increase the heat to medium and with the tip of the spoon, spread the whites around slightly to ensure they cook evenly. You can also pierce the yolks and allow them to spread over the whites to give a nice marbled look and even flavor. Cook until at your desired level of doneness.

Remove from the heat and serve immediately with bread.

Egg Sandwich With Frisee

2022 Summer Week 3 Newsletter

Recipe & Pic from Never Not Hungry

This decadent egg sandwich (or “Sarnie” if you're a Brit like my dad) is absolutely worthy of having breakfast for dinner! Try subbing in some chopped scapes for the garlic chives for a bit of extra flavor.

~Rae

2 ciabatta rolls, halved

1 small head frisée, core removed, chopped into bite-sized pieces and thoroughly rinsed and dried

4 slices bacon, halved and cooked until crisp (reserve skillet and fat)

2 large eggs

1 tablespoon butter

Chopped fresh chives

DRESSING:

Reserved bacon fat

Half of a small shallot, finely minced

1 teaspoon Dijon mustard

1 generous tablespoon red wine vinegar

Kosher salt and freshly ground black pepper, to taste

To make the goat cheese butter: combine the softened butter and goat cheese and mash until thoroughly mixed. Set aside.

Toast the ciabatta rolls until lightly golden brown. Spread the goat cheese butter all over both sides.

Heat the reserved bacon fat over medium heat until hot. Add the shallot and a pinch of salt; sauté until slightly softened, about 2 minutes. Whisk in the red wine vinegar and Dijon mustard. Remove from the heat and season to taste with salt and pepper. Add to the frisée, tossing to coat.

In a large nonstick skillet with a lid, heat the butter over medium heat until melted. Add the eggs and season with salt and pepper; cover and cook until the whites are set and the yolk is still runny, about 3 minutes.

Place the dressed frisée on the bottom half of the ciabatta rolls. Add the bacon slices on top. Place a fried egg on each sandwich and sprinkle with chives.

Pickled Garlic Scapes

2022 Summer Week 3 Newsletter

Recipe & Pic From Running To The Kitchen

From burgers to salads, to charcuterie boards, these pickles are a delicious topping or snack. Alice loves adding in fresh dill to make a garlic scape version of dilly beans!

1 large bunch of garlic scapes (about 1/2 a pound)

apple cider vinegar

2 cups water

2 tablespoons Kosher salt

1 tablespoon raw (turbinado) sugar

1/2 teaspoon peppercorns

1/2 teaspoon mustard seeds

It’s important to start with clean, sterilized jars for this process.

Trim off any dry, dead ends then cut the garlic scapes into sizes that fit the jars you’re using. You can leave them curled and make them wrap around the jar or, cut into smaller straight pieces to fit the height of the jars.

Place the scapes into the jars and add the peppercorns and mustard seeds.

Combine the apple cider vinegar, water, salt and sugar in a medium sauce pot. Bring to a boil and stir the mixture until the salt and sugar are dissolved.

Pour the hot liquid into the jars covering the garlic scapes completely but leaving about 1/4″ headspace in the jars.

Loosely affix the lids to the jars and leave out at room temperature to cool. Once cooled, tighten the lids and refrigerate for at least 2 weeks before consuming.

For more intense pickled flavor, leave unopened in the refrigerator for 3-4 weeks before enjoying.

Recipe: Roasted Hakurei & Israeli Couscous Salad

2022 Spring Week 2 Newsletter

Recipe & Pic From Not Eating Out In New York

1 bunch hakurei turnips with greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Trim bulbs from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top.

Recipe: Hasselback Potatoes With Garlic Confit

2021 Week 24 Newsletter

Recipe & Pic FRom Potato Goodness

The garlic confit portion of this recipe requires quite a few cloves, so if you have been saving up your heads from your CSA box this is a great way to make the most of your stash. Otherwise, feel free to leave the garlic confit out, and just brush your taters with a little garlic infused oil.

4-6 medium russet potatoes

Coarse kosher salt

Freshly ground black pepper

For the Garlic confit: (you will have some left over but can be used for other dishes)

½ cup light olive oil or neutral oil

4 tablespoons unsalted butter

½ cup garlic cloves, peeled but left whole

A few sprigs thyme

Heat the oven to 425°F / 220ºC with a rack in the lower-middle position.

Make the garlic confit: Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220º F. Reduce the heat to low, add the thyme sprigs and garlic, and cook until they are soft and lightly golden brown, 20-25 minutes. It should be lightly bubbling away but not spitting oil or smoking. Take the thyme out after 15 minutes or so (it will have given up all it’s flavor and just get dark). Make sure to keep the temperature below 260ºF or it can burn. Stir the garlic occasionally to make sure they brown evenly. Set aside to cool.

Scrub the potatoes clean and pat them dry with a paper towel. Cut slits 1/8 inch to ¼-inch apart in the potato, stopping just above the bottom so that the slices stay connected. (Laying a wooden spoon or chopsticks next to the potato makes this easier. Cut straight down and stop when the knife hits the spoon).

Arrange the potatoes in a baking dish or cast iron skillet, cut side up. Brush the potatoes all over with the garlic oil, including the bottoms (don’t try to get oil in the slits yet). Sprinkle the potatoes generously with salt and pepper. Bake the potatoes for 30 minutes.

At this point, the layers will begin to separate. Remove the pan from the oven and brush the potatoes again with the garlic oil — you can gently open the layers slightly if they’re still sticking together. Make sure to get the oil down into the space between the slices.

Bake for another 20-30 minutes, until the potatoes are starting to crisp on the edges. Remove the pan from the oven once more and tuck four or five roasted garlic cloves between the slits of each potato (every few leaves should get one). Return to the oven and bake another 10-20 minutes until the edges are crisp and brown and the center can be easily pierced with a paring knife).

Serve immediately while hot and crispy!

Recipe: Alex's Mom's Stuffed Cabbage

2021 Week 24 Newsletter

Recipe & Pic From Smitten Kitchen

Another recommendation from a CSA member! Try with a bowl of perogies on the side and some good sour cream (or the hasselback potato recipe below).

1 head Savoy cabbage

1 pound ground beef

1 small to medium onion, chopped small

2 tablespoons olive oil

1 carrot, shredded

1 celery stalk, thinly sliced

1 parsnip, shredded

1/2 cup uncooked white rice

1 to 2 tablespoons tomato paste

3 to 4 cups of your favorite simple tomato sauce, tomato juice or V8

Cut the core out of the cabbage but leave it whole. Place it, with the empty core area facing up, in a large bowl. Boil a small pot of water and pour the water over the cabbage and let it sit for ten minutes.

Heat the oil in a saute pan. (I like to use the large one I will cook the final dish in — a deep 12-inch saute pan — to save dishes.) Cook the onions until they are soft, add the carrot, celery and parsnip and saute them for a couple extra minutes — until they are also soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.

Drain the head of cabbage. Pull off large leaves, cut out the large vein — if the leaf is very large, you can make two rolls from each, if it is smaller, you can cut the vein out partially and pull the sides to overlap before you roll it into one roll. Pat the leaves dry with towels. Roll about 1/4 to 1/3 cup of filling in each leaf (depending on the size of your leaf) and arrange in a large, wide pot. Pour in enough juice or sauce to cover the rolls. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes. Serve immediately. If sauce has thinned a bit, you can heat up any additional sauce you didn’t use and pour it over as you serve the rolls.

[These also freeze very well.]

Recipe: Thai Winter Squash Curry

2021 Week 24 Newsletter

Recipe & Pic From Little Spice Jar

A flavorful and warming dish that will welcome any variety of winter squash that you might have on hand! Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

1 tablespoons coconut oil (or any oil really)

1 large shallot, chopped (or onions or leeks)

2-2 ½ cups diced winter squash (about 1.5 pounds)

1 tablespoon grated ginger

2-3 tablespoons red curry paste

½ tablespoon yellow curry powder

1 (15 ounce) can coconut milk

¾ cup vegetables or chicken broth

2 teaspoons fish sauce (omit for vegans/vegetarians)

2 teaspoons sugar

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the squash and grated ginger, stir to coat with the oil.

Add the red curry paste, yellow curry powder and stir until all the squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the squash with the tip of a knife.

Recipe: Parsnip & Leek Soup

2021 Week 24 Newsletter

Recipe & Pic from Simply Recipe

A recipe recommendation from one of our CSA members! She suggests subbing in chicken broth for the 2 extra cups of water and offering feta as an additional topping option. She shared that cauliflower works great to add in if you're a bit short on parsnips, and we think carrots would probably work well here too!

2 tablespoons butter

3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks)

2 tablespoons extra virgin olive oil

1 1/2 to 2 pounds parsnips, peeled and chopped

2 strips lemon zest, 1 x 2 inches each

1 to 2 teaspoons kosher salt

4 cups chicken stock (use vegetable stock for vegetarian option)

2 cups water

2 cups finely chopped fresh parsley (reserve a little for garnish)

1 tablespoon lemon juice

Freshly ground black pepper to taste

Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.

Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest.

Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

After removing the zest and adding the parsley, purée by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.

Stir in lemon juice and season with salt, if needed.

Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

Recipe: Creamy Celeriac, Kohlrabi, & Fennel Soup

2021 Week 23 Newsletter

Recipe Adapted From Feasting At Home

A creamy, decadent tasting soup that incorporates 3 delicious cool-weather veggies! The parsley oil garnish is optional but if you have some celery leftover from last week, give it a try (or sub in cilantro!)

1 large fennel bulb, cored and diced ( about 1 ½ cups)

½ onion-diced ( 1 cup)

1–2 Tablespoons olive oil

1 grapefruit-sized celeriac- peeled and diced ( about 2 cups)

1-2 kohlrabi- peeled and diced

8 Cups Chicken or Veggie stock

¼ teaspoon white pepper

salt to taste

¼ cup creme fraise or sour cream for garnish ( optional)

Parsley oil -for garnish- ( optional)

1 Cup packed Italian parsley ( stems ok)

½ Cup olive oil

½ clove garlic

¼ teaspoon kosher salt

2 teaspoon lemon juice

In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, kohlrabi, pepper and 8 cups chicken stock.

Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac and kohlrabi are very tender, about 15-20 minutes.

Using a blender, blend until smooth -in batches, only filling blender 1/2 full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen town, and only fill blender 1/2 full, and start on the lowest speed, to prevent a blender explosion.)

Return to the pot. Warm before serving and adjust salt.

Garnish with a swirl of creme fraise or sour cream (optional) and a little drizzle of parsley oil.

Parsley Oil

Pulse all ingredients in a blender or food processor until combined.

Recipe: Twice Roasted Carrots With Honey & Almonds

2021 Week 23 Newsletter

Recipe from Six Seasons: A New Way With Vegetables, Pic from Alexandra Cooks

The perfect roasted carrots with just the right balance of sugar and acid. Try pairing with your favorite grain or roasted meat.

1½ to 2 pounds carrots, trimmed and peeled, but left whole

Extra-virgin olive oil

2 tablespoons white wine vinegar or white balsamic

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter, cut into small pieces

2 tablespoons honey or maple syrup

Heat the oven to 475°F.

Spread the carrots on a rimmed baking sheet, drizzle on a tablespoon or so of oil, and roll the carrots to coat them. Roast until they are very dark brown, even a bit burnt on the edges, but not fully tender, 10 to 12 minutes. Note: I am still without an oven, and my little Waring oven doesn’t really get above 400ºF, so the first roast for me takes about 30 to 45 minutes—just roast the carrots till they look nearly charred on all surfaces. Leave the oven on but reduce the temperature to 300°F.

When the carrots are cool enough to handle, cut them on a sharp angle into 1/2-inch-thick slices and transfer to a large bowl. Add the vinegar, season with salt and lots of pepper, and toss to coat. Let the carrots sit for 5 minutes to absorb the vinegar.

Spread them out on the baking sheet again, distribute the butter bits on top, and drizzle the honey or maple syrup over all. Roast until they are fully tender and the butter and honey are making a lovely mess, 5 to 7 minutes. Note: Again, because my oven is a little guy, this step takes longer—just cook until everything looks caramelized. Scrape everything into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with the almonds. Serve warm.

Recipe: Ginger & Collard Fried Rice

2021 Week 23 Newsletter

Recipe & Pic from Soul: A Chef’s Culinary Evolution in 150 Recipes

Try adding some soul food flavor to a classic Asian dish with Collards! The greens are shallow-braised rather than being fully immersed in liquid, and the rice soaks up all of that nutrient-packed pot liquor!

1 bunch young collard greens (1⁄2 pound)

2 tablespoons vegetable oil

1 extra-large chicken egg

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 shallot, thinly sliced

2 garlic cloves, smashed and very thinly sliced

1 (1-inch) piece fresh ginger, peeled and grated (about 2 teaspoons)

3 tablespoons rice wine vinegar

2 tablespoons reduced-sodium soy sauce

1 tablespoon mirin

2 cups cooked white rice

1 teaspoon sesame oil

4 scallions, thinly sliced

1 jalapeño chile, very thinly sliced

1 teaspoon sesame seeds

1 lime, cut into 8 wedges

Red pepper flakes (optional)

Fill a sink with cold water. Place a cutting board nearby. Stack 4 collard green leaves on top of each other. Remove the stems with a sharp knife, and trim 2 inches from the bottoms of each stem. Cut the stems into 1⁄8-inch pieces. Cut the leaves into 2-inch squares. Repeat with remaining leaves. Rinse the leaves and stems in cold water. Drain.

Heat 1 tablespoon of the vegetable oil in a medium sauté pan or skillet over medium. Break the egg into the pan, and cook 4 minutes, gently shaking the pan occasionally to ensure the egg does not stick. Sprinkle with the salt and pepper. Turn the egg, and cook 2 more minutes. Transfer to a plate, and keep warm.

Heat the remaining 1 tablespoon vegetable oil in the sauté pan over medium. Add the shallot, garlic, and ginger. Cook, stirring occasionally, until shallot is translucent. Add the collard leaves and stems to the pan; cook, stirring constantly, 1 minute. Stir in the vinegar. Stir in the soy sauce and mirin. Stir in the rice, and cover. Simmer until the rice is heated through, about 2 minutes. Uncover and drizzle with sesame oil. Remove from heat, and let stand 2 minutes.

Transfer the fried rice to a serving bowl. Cut the fried egg into 1⁄8-inch-thick strips. Top the rice evenly with the egg strips. Garnish with the scallions, jalapeño slices, sesame seeds, lime wedges, and red pepper flakes, if desired.

Recipe: Five Spice Pumpkin Pie

2021 Week 23 Newsletter

Instead of writing it all out, this week I thought I'd link right to the Smitten Kitchen recipe we love to make in my house - pecan topping optional! You can click right on this text and it will take you there, or copy and paste the link below.

A quick google search will bring up directions to easily turn your own pie pumpkin into homemade pumpkin puree! We usually say that each pound of pumpkin yields about 1 cup of puree - and ya'll pumpkins are around 4lbs each (give or take). Hopefully that helps you decide how to use it!

-Alice

A note from Rae: Feel free to use the tried and true holy trinity of nutmeg, ginger, and cinnamon, but if you want to mix things up a bit, sub in Chinese Five Spice Powder and wow your fellow diners with touches of anise and a subtle zing of Sichuan pepper! 2 or 3 tsps is usually just right.

https://smittenkitchen.com/2014/11/classic-pumpkin-pie-with-pecan-praline-sauce/

Recipe: Warm Radicchio, Cauliflower, & Apple Salad

2021 Week 22 Newsletter

Recipe from Lauren Feldman

Preheat Oven to 450°. Slice the Cauliflower vertically in 1” thick slices through the core so that it stays in large pieces. Oil a sheet pan and sprinkle with some sea salt. Lay down the cauliflower, drizzle with some more olive oil and sprinkle with some more salt. Roast in the hot oven for 20 or so minutes. The cauliflower should be cooked through but not mushy and should have some nice caramelization

While the cauliflower is roasting make the vinaigrette.

30 grams minced shallot

100 grams Apple Cider Vinegar

8 grams salt

Let the shallots macerate with the vinegar and salt for 10 minutes. I like to do it in a mason jar so that I can shake the dressing vigorously.

Then add:

15 grams Dijon or Coarse Mustard

20 gram honey

120 grams Extra Virgin Olive Oil Black Pepper to Taste Shake to blend.

Taste! The vinegar you use might be different from the one that I used! You may need more oil, honey, mustard or salt.

Char the radicchio. Chioggia radicchio is good for grilling or charring because the heads are generally dense like cabbage. But try another type if that’s what you have!

Take off the outer loose leaves. Don’t throw them away! You can use them for another salad. Cut the radicchio in half, through the core. Then, depending on the size, cut each half in 4 to 6 wedges, through the core so that they somewhat stay together in one piece.

Drizzle olive oil on the radicchio and sprinkle with some salt. Char on a hot cast iron skillet until lightly blackened. Flip over and do the other side. Transfer to a cooling rack.

Peel an apple that has bright acidity and firm flesh, like a pink lady. Slice into wedges, toss in a little butter or better yet, brown butter, and roast in the hot oven until cooked through-not too mushy!!

Rough chop the cauliflower and radicchio. Toss with the apples and some of the vinaigrette. Sprinkle with toasted bread crumbs (I used rye), dill and finishing salt. Delicious warm or at room temperature!

Recipe: Radicchio Pesto

2021 Week 22 Newsletter

Radicchio is tasty in so many preparations, but if you're new to this bitter veggie and need a gateway recipe, this is a great one to try (plus it is a lovely pink color)! Unlike a typical basil pesto, the radicchio is sautéed before pureeing and this (along with the fat, salt, and lemon) helps to temper its strong flavor. Try with pasta or on top of bruschetta!

~Rae

1 head radicchio, roughly chopped

1 clove garlic

½ an onion or shallot

¼ cup walnuts or pinenuts

½ cup olive oil

⅓ cup parmesan cheese

salt and freshly ground pepper to taste

Sautee the radicchio and onion until soft and wilted then puree all ingredients in a food processor or blender. Taste and add salt and pepper.

Recipe: Beet & Fennel Soup

2021 Week 22 Newsletter

Recipe & Pic from Dishing Up The Dirt

A deliciously unique soup that will make the most of both your beets and fennel!

2 Tablespoons butter

1 large yellow onion, finely chopped

1 large fennel bulb, finely chopped

2 teaspoons fennel seeds

fat pinch of salt

3 large beets, cut into small chunks

1/2 cup dry white wine

2 1/2 cups water (plus more to thin if needed)

1 cup whole milk plain yogurt

fennel fronds for garnish

Heat the butter in a large dutch oven over medium high heat. Add the onion, fennel, fennel seeds and salt. Cook stirring occasionally until the veggies begin to soften, about 8 minutes. Add the beets and stir to coat. Pour in the wine and bring to a boil, reduce the heat and and simmer until most of the liquid has evaporated. Add the 2 1/2 cups of water and bring back up to a boil. Reduce the heat and simmer for 20 minutes or until the beets are tender.

Carefully transfer the soup to a blender, add the yogurt and blend on high until completely smooth. Season to taste with salt and pepper and serve warm. (If the soup seems to thick add a little more water to thin to your desired consistency).

Recipe: Chermoula Roast Cauliflower

2021 Week 22 Newsletter

Recipe and Pic from Olive Magazine

This recipe calls for roasting a cauliflower whole, which it quite lovely presentation-wise, but if you prefer you can slice yours into thick “steaks” before roasting which will cook much more quickly!

1 cauliflower, trimmed

2 tbsp tahini

2 tbsp plain yogurt

1 tbsp, toasted pumpkin seeds

Chermoula

handful, finely chopped flat-leaf parsley

handful, cilantro finely chopped

2 garlic cloves, crushed

1 tsp smoked paprika

1 tsp ground cumin

1 lemon, zested and juiced

olive oil

To make the chermoula, mix the herbs, garlic, spices, lemon zest and juice with 3 tbsp oil and a good pinch of salt.

Heat the oven to 400 degrees Brush the cauli with oil and season then put on a baking tray and roast for 30 -40 minutes or until tender. Take out, spoon over the chermoula and leave to sit for 5 minutes.

Meanwhile, mix the tahini and yogurt with enough water to make a drizzleable sauce and season. Lift the cauliflower onto a plate, drizzle with the tahini sauce then finish with a scatter of toasted pumpkin seeds.

Recipe: Black Futsu & Radicchio Salad

2021 Week 21 Newsletter

Recipe & Pic From Eat Winter Vegetables

This recipe calls for Futsu but feel free to incorporate any variety of roasted winter squash that you like! Click on the recipe title above to link to the Eat Winter Vegetables website where you can watch a video on prepping this salad (as well as check out some other awesome cool-season recipes!)

For The Salad

1 small Black Futsu squash, ripe (this squash is ripe when tan/orange)

2-3 small heads of Treviso (or radicchio), washed

1 “grateable” chunk of Pecorino to yield about 2/3 cup grated

High-quality sea salt such as Jacobsen Salt or Maldon

Fresh black pepper

For the Citronette

1/3 cup fresh squeezed lemon juice

1/3-1/2 cup good quality extra virgin olive oil

1 shallot, very gently and finely diced

1 clove garlic

4 anchovy fillets, packed in olive oil (for a vegetarian version of this dressing, sub ½ head roasted garlic for anchovy)

Salt

Prepare the citronette – Combine the minced shallot and lemon juice in a bowl, season very lightly with salt and set aside. Finely chop the anchovy and garlic until a paste forms, combine with lemon/shallot mixture. Gently whisk in olive oil until just combined. This can be prepared up to a week ahead.

Prepare the squash – Cut the squash in half lengthwise, remove seeds. Tightly wrap and refrigerate one half for another use or tomorrow’s salad. Cut the remaining half into two or three wedges and peel/cut away all skin from their exterior. Very carefully, slice the wedges very thinly (think the thickness of 4-5 sheets of notebook paper stacked). Season with salt very lightly in a bowl and set aside.

Compose the salad – Cut the Treviso/radicchio into thin strips and toss gently in a large bowl to separate. Gently “squeeze” the sliced squash to remove any excess moisture then add to the Treviso/radicchio bowl, mix gently and season lightly with salt and pepper. Liberally dress with the anchovy citronette and transfer to a serving dish. Grate Pecorino over the top (don’t be shy!) and finish with more cracked pepper.

Recipe: Parsnip Cupcakes With Honey Cream Cheese Frosting

2021 Week 21 Newsletter

Recipe & Pic From Dishing Up The Dirt

I just love these cupcakes! They are a bit of a spin on carrot cake with a delightfully unique flavor and though they make for a satisfying treat, they aren't too heavy or overly sweet!

~Rae

1 cup all purpose flour (I used Bob's Red Mill)

1 1/2 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

3/4 cup packed light brown sugar

2/3 cup walnut oil (or another neutral tasting oil)

2 large eggs (lightly beaten)

1 teaspoon vanilla extract

2 cups grated parsnips (from about 1 large parsnip)

1 (8 ounce) package cream cheese (room temperature)

1/4 cup honey

dried edible flowers for topping (optional)

Preheat the oven to 350F. Grease a standard 12 cup muffin tin.

In a medium sized bowl whisk together the flour, baking powder, spices and salt. In a large bowl whisk together the sugar, oil, eggs, vanilla and parsnips. Slowly, add the flour mixture to the wet ingredients and mix well.

Divide the batter between the prepared muffin tins and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Prepare the frosting by beating the cream cheese together with a mixer until light and fluffy. Stir in the honey and continue to beat until smooth and well incorporated. Taste test and adjust as needed.

Let the cupcakes cool completely before frosting. Sprinkle with dried edible flowers if using.