Timothy's 1st Place Potato Salad

Timothy's is the bottom potato salad. 

Timothy's is the bottom potato salad. 

On July 6th, we celebrated barbecue and picnic season with a hugely successful potato salad contest -- over 200 folks cast votes for their favorites! We had three winners, and now they are sharing their secrets for your potato salad success!

Ingredients

  • 3 pounds yellow fleshed potatoes (Finn or Yukon Gold)
  • a few chopped roasted peppers that have been pickled in a mixture of 2 parts white wine vinegar and 1 part sugar with a rosemary branch
  • 1 bunch Italian parsley, roughly chopped
  • 2 T crushed coriander seed (toasted in a pan or not)
  • 1 bunch chives, chopped
  • 3 T capers, rinsed and chopped
  • dijon mustard
  • Apple cider vinegar
  • Olive oil
  • Salt
  • A few twists of black pepper
  1. Boil the potatoes gently in a pot of salted water until a toothpick inserts with ease.  Don’t overcook!  
  2. Let cool until able to handle and with a paring knife remove the skin.  Chunk the potatoes into various sizes and place in a bowl.  
  3. Add the pickled peppers, chopped parsley, crushed coriander seed, chopped chives.  
  4. Make a vinaigrette with the mustard, cider vinegar, olive oil, salt, and pepper.  I’ve left the quantities bland on purpose as this will be to taste.  Generally I like ¼ to ⅓ vinegar to olive oil plus a generous pinch of salt and pepper.  
  5. Place the vinaigrette in a ball type jar and shake vigorously until somewhat emulsified.  
  6. Pour over the bowl of ingredients and give a gentle stir.  Taste!  Add more vinaigrette if needed.  Same goes for the salt.  Try to do this while the potatoes are still a bit warm.  Let sit for a few minutes and taste again. More vinaigrette needed, more capers, more anything?  Enjoy!

 

Andrew's 2nd Place Potato Salad

Andrew's potato salad is in the top right hand corner. 

Andrew's potato salad is in the top right hand corner. 

On July 6th, we celebrated barbecue and picnic season with a hugely successful potato salad contest -- over 200 folks cast votes for their favorites! We had three winners, and now they are sharing their secrets for your potato salad success!

Ingredients:

  • all the herbs you can get your hands on (choose based on your own herb-love! de-stem them all, and set aside a good handful or two of herbs you'd like to toss in at the end. parsley is perhaps the most suited)
  • olive oil
  • 6-8 golden potatoes
  • mayonnaise (or Veganaise!)
  • lemon juice
  • white wine vinegar
  • dijon mustard
  • garlic

Optional additions, for crunch :

  • celery
  • fennel
  • green beans, blanched/cooled
  1. Cut each of these vegetables diagonally on the grain (less stringy, more attractive!).
  2. Bring some water to a boil. Salt it generously. Drop in the potatoes. Cut the peel off the lemon with a very sharp knife, then into thin strips, then chopped into bite-sized pieces. Place the peel in a small bowl, cover just barely with white wine vinegar, and let sit to macerate.
  3. Put loads of de-stemmed herbs into a food processor (or Vitamix, if you have one, or blender, or bowl/jar with immersion blender).
  4. Glug in about 1/4-1/2 cup of olive oil (depending on how big a potato salad you are making). Blitz, scrape down the sides, drop in a touch of water, blitz again.
  5. Put 1/3-1/2 cup of mayonnaise/Veganaise in a bowl. Scrape out the herby oil into the mayonnaise/Veganaise. Whisk to incorporate. Squeeze or drizzle in lemon juice. Add 1 tsp white wine vinegar and 1/2 teaspoon of dijon mustard. 
  6. Make garlic paste with two cloves of garlic: In mortar and pestle, sprinkle with salt and smash into a paste. With a garlic press, press through, salt the garlic on the cutting board, wait a few minutes, then mince to the point of paste. With a microplane, grate the garlic, sprinkle with salt, and chop vigorously into a paste.
  7. Take the garlic paste and mix it into smoothly into your herb and mayonnaise/Veganaise stuff.
  8. If more zing is needed or desired, add dijon mustard to taste.
  9. Roughly chop the herbs you've set aside.
  10. When the potatoes are tender (poke with a fork to see), remove them from the water to cool a bit. Chop the bigger pieces further with a knife. Mash some potatoes partially with a potato masher. It is very important to add the seasoned mayonnaise/Veganaise at this point, while the potatoes are cooling off but still quite warm.
  11. Let this sit for several minutes. Toss in the chopped herbs, the lemon peel pieces, and any additional vegetables for crunch, season with loads of black pepper, toss in loads of flaky salt, let cool further and enjoy at room temperature.

Avocado Cilantro Lime Sauce

I love this sauce on a Mexican quinoa bowl or as a topping for tacos. Yum!

Ingredients: 

  • 1 medium avocado
  • 1 cup cilantro
  • 1 clove garlic
  • juice of 3 limes
  • 1/3 cup olive oil
  • ¼ tsp salt
  • ¼ tsp cumin

In a food processor or high-speed blender, add all of the ingredients except for the olive oil and blend until combined. With the blender on, add in the olive oil. Add some water to make the sauce thinner, if desired.

Recipes and photos by Natalie Bickford.

Arugula Hazelnut Pesto

This is one of my favorite pesto variations. The arugula adds a wonderful pepperiness to the pesto. Feel free to mix and match herbs, greens, and nuts!

Ingredients: 

  • 1/3 cup toasted hazelnuts
  • 1 cup arugula
  • 1 cup basil
  • 1 cup grated Parmesan (or sub ½ cup nutritional yeast)
  • 1-2 cloves garlic
  • ½ cup olive oil
  • juice from 1 lemon

In a food processor or high-speed blender, add all of the ingredients except for the olive oil. Process/pulse until roughly chopped. While the blender is running, slowly add in the olive oil. Add salt and pepper, to taste.

Recipes and photos by Natalie Bickford.

Chimichurri

This is an excellent staple sauce to have in the fridge and will keep for a couple of weeks. All you need are some fresh herbs and the rest you will likely have on hand in your pantry. Typically eaten with steak, but excellent on all other proteins, vegetables, and grains.

Ingredients:

  • Handful of fresh parsley
  • Handful of fresh cilantro
  • 2 tbsp red wine vinegar
  • 1-2 cloves garlic
  • salt and pepper, to taste
  • ¼ cup olive oil

In a food processor or high-speed blender, add all ingredients except for olive oil,. Pulse until coarsely chopped. With blender or processor on, slowly pour in the olive oil to emulsify. Season with salt and pepper, to taste. 

Recipes and photos by Natalie Bickford.

Romesco Sauce

This sauce has a wonder smoky flavor from the roasted peppers and smoked paprika. It is very versatile, making a great topping for fish, red meat, poultry, veggies, and grains. You could pretty much put it on anything!

Ingredients:

  • 1, 8 oz jar of roasted red peppers, drained
  • 1-2garlic cloves
  • 1-2 tsp smoked paprika
  • ¼ - ½ cup roasted hazelnuts
  • 1 tbsp lemon juice or sherry vinegar
  • salt and pepper, to taste
  • ¼ cup good olive oil

In a food processor or high-speed blender, add all of the ingredients except for the olive oil. Pulse until finely ground, then, with the blender or processor on, slowly drizzle in the olive oil until smooth. If too thick, thin out with some water. Add salt and pepper, to taste. 

Recipes and photos by Natalie Bickford.

Shaved Asparagus and Kale Socca with Leek Pesto

Socca, also known as farinata, is chickpea flour flatbread that is popular in the Ligurian Sea coast. It’s super easy to put together, inexpensive, and it provides a protein-rich, gluten-free, and vegan base that lends itself well to a variety of toppings. Any pesto and vegetable combination can be used, so feel free to experiment!

Serves 3-4

Ingredients

For the socca

  • 1 cup chickpea flour
  • 1 tsp sea salt
  • fresh ground black pepper
  • 3 tbsp olive oil
  • 1 cup water, room temperature

For the leek pesto

  • 1 medium leek, halved lengthwise and chopped
  • 1 cup cashews, toasted
  • 1 clove garlic
  • ¼ cup grated Parmesan (optional)
  • 3 tsp mellow white miso paste (I used chickpea miso)
  • zest and juice from 2 lemons (about ¼ cup lemon juice)
  • 3 tbsp olive oil
  • salt and pepper, to taste

For the shaved asparagus and kale

  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • salt and pepper, to taste
  • 5 thick stalks of asparagus, shaved
  • 1 cup loosely packed kale
  • 1 tbsp fresh chopped mint
  • fresh grated Parmesan or Manchego cheese (optional)

Instructions

For the leek pesto, in a food processor or high-speed blender, add the leek, cashews, garlic, Parmesan (if using), miso, and lemon juice. Blend until it reaches a uniform consistency, then add in the olive oil and blend until smooth. Taste and add salt, pepper, or more lemon juice, to taste.

For the socca, preheat the oven to 450 and place your cast iron skillet in the oven. In a medium bowl, combine the chickpea flour, salt, and pepper. Add in 1 cup of room temperature water and 2 tbsp of olive oil and whisk to combine. Let sit for 15 minutes, or until it resembles a thinner pancake batter. Add water if too thick.

Remove the pan from the oven, add 1 tbsp olive oil and swirl to coat. Pour in the batter and let bake for about 15 minutes, or until the center is firm and edges begin to turn golden. Set aside and let cool while you prepare the shaved asparagus and kale salad.

For the shaved asparagus and kale, in a mason jar, combine the red wine vinegar, olive oil, garlic, Dijon, salt, and pepper. Shake vigorously to emulsify. Place the kale in a medium bowl and pour half of the dressing on top. Using your hands, massage the kale for about 1 minute to break it down. Add in the shaved asparagus, mint, and remaining dressing. Toss gently to combine.

To assemble, spread about ½ cup (or more) on top of the socca in an even layer. Then top with the shaved asparagus, kale salad, and fresh grated Parmesan or Manchego cheese, if desired. Slice and serve immediately! 

Recipe and photo by Natalie Bickford

Rhubarb/Raspberry Crumble

My garden has a rhubarb hill, long-established raspberry canes and a redcurrant bush. One time, around the beginning of July, I had these leftover, half-broken Italian wafer cookies lying around. This crumble then materialized, as if it was suggested by the people who had the garden long ago and by my friend who forgot the cookies at the event she had brought them to.

I hope you can come to a similar equation with whatever fruit you have access to, and either make this crumble or a very different one in the same spirit.

fruit

  • 4 or 5 stalks of rhubarb
  • 2 large handfuls of raspberries (frozen works just fine! This is a great way to get rid of hoarded fruit from the previous year before the new batch comes in)
  • 1 normal handful of redcurrants, top & tailed (optional/only really possible in July. It will work well with with small strawberries or cherries, in May and June)

crumble

  • 100g butter (I first got this from recipes in English cookbooks that often have 100g of butter in crumble tops. This is like 5/6s of a stick. Take the part you slice off, break it into bits, and tuck it in around the fruit.)
  • oats
  • flour (any kind! Your favorite GF flour will work great!)
  • almond meal or almonds you grind yourself
  • sugar
  • a few crumbled wafer-y cookies (another opportunity for your favorite GF alternative!)
  • cold water

and more

  • sugar—about 1/4 cup on the inside, plus more for serving
  • lyle's golden syrup, honey, agave, something like that—a healthy drizzle

Cut, wash and trim the rhubarb. If you are making this recipe at the height of the season, when all three of these fruits can be fresh, your rhubarb has likely been around for awhile. If the outside is tough, peel it with a vegetable peeler. Place the pieces of rhubarb, cut to about 4 inches long each, in your baking dish. Really, with a crumble, precise measurements are unnecessary. Just choose a dish you want to make it in, and include enough fruit to fill it.

Take one handful of raspberries, and crush them in your hand. Scrape the berries off with a rubber spatula, and onto the rhubarb.

Scatter the sugar around the edges and on top. Drizzle the syrup on as well. Tuck in the small pieces of butter.

In a food processor, assemble: butter (cut into pieces) oats, flour, sugar, almond meal (or almonds) and wafer cookies (saving one for the top). Pulse a few times until the butter is cut up and pebbles have formed. Add a tablespoon or two of cold water and shake the mixture until pebbles really form.

Tip the mixture from the food processor over the fruit. Take the second handful of raspberries and scatter them throughout the crumble. This will cause them to burst appetizingly into the crust. Crack the final pizzelle over the top of the crumble.

Bake at 350º for 50 minutes.

If the crumble isn't browning, take another slice of butter and break it up over the top. Return the pan to the oven for about 10-15 more minutes, until the rhubarb has started to bubble up around the edges.

Drop the raw red currants around the crisped-up wafer cookie pieces. Serve at the table with extra sugar. Keeping the crumble nice and tart, but having the option to sweeten up some bites, is a more enjoyable eating experience than all-tart or all-sweet. Pretend you are a child at the breakfast table, adding sugar to the top of a cut grapefruit.

Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer.

Vegan Lemon Bars

Servings: 9 bars

Ingredients

For the crust:

  • 1 cup  gluten free oats
  • 1 cup almonds
  • 1/4 tsp sea salt
  • 2 tbsp coconut sugar
  • 1 tbsp maple syrup
  • 4-5 tbsp  coconut oil, melted

For the filling:

  • 1 cup raw cashews
  • 1 cup coconut cream* (the hardened portion at the top of full fat coconut milk)
  • 2 tbsp arrowroot or cornstarch
  • 1/2 cup lemon juice (~2 large lemons)
  • 1 heaping tbsp lemon zest (~1 large lemon)
  • Pinch sea salt
  • 1/4 cup maple syrup, plus more to taste

Instructions

  1. Add the raw cashews to a medium bowl and cover with boiling water. Let sit for 1 hour uncovered, then drain.
  2. Preheat the oven to 350 F and line an 8x8 inch baking dish with parchment paper.
  3. In a food processor or high-speed blender, add the oats, almonds, sea salt, and coconut sugar and pulse until you get a fine meal. Transfer to a medium bowl and add the maple syrup and coconut oil (starting with 4 tbsp coconut oil and adding more if too dry). Mix to combine until a uniform, loose dough is formed. Mixture shouldn’t crumble when you squeeze it between your fingers. If too dry, add more coconut oil.
  4. Pour the crust into the parchment lined baking dish and, using your hands, press the crust into the dish, making it as level and compact as you can. Bake in the oven for about 20 minutes, or until the edges are golden brown and you notice light browning on the surface. Remove from oven to let cool slightly.
  5. For the filling, place the soaked and drained cashews, coconut cream, arrowroot starch or cornstarch, lemon juice, lemon zest, salt, and maple syrup in a high-speed blender or food processor. Blend on high until smooth and creamy. Taste and adjust, adding more maple syrup or lemon zest/juice if desired.
  6. Pour the filling over the pre-baked crust and spread into an even layer. Bake for 20-25 minutes, or until edges look slightly dry and center is giggly, but not liquidy. Remove from oven and let cool for about 10 minutes, then place in fridge (uncovered) for at least 4 hours or overnight.
  7. Slice and top with powdered sugar or shredded coconut, if you’d like. Store in airtight container in the fridge and enjoy within 4 days. 

Recipe and photo by Natalie Bickford

Buckwheat Ginger Molasses Granola Clusters

Makes about 5 cups

Ingredients:

  • 1 cup rolled oats
  • 1 ½ cups raw buckwheat groats
  • 1 cup raw pumpkin seeds
  • ½ cup raisins, currants, or other dried fruit
  • ¾ cup shredded unsweetened coconut
  • 1 tsp ground cinnamon
  • 1 tbsp ground cardamom
  • ¼ tsp pink Himalayan salt
  • ½ cup blackstrap molasses
  • ¼ cup maple syrup or honey
  • ½ cup coconut oil, melted
  • ¼ cup tahini
  • 1 tsp vanilla extract
  • 2 tsp grated fresh ginger

Directions:

1.     Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.

2.     In a large bowl, add the oats, buckwheat, pumpkin seeds, raisins, coconut, cinnamon, cardamom, and salt. Mix to combine.

3.     In a medium bowl, combine the molasses, maple syrup or honey, coconut oil, tahini, vanilla, and ginger. Whisk until it all comes together into a uniform liquid.

4.     Pour the wet ingredients into the dry ingredients and stir to until everything is mixed well together and evenly distributed. Bake in the oven for about 30-45 minutes, stirring every 15 minutes. Granola is done when buckwheat and pumpkin seeds are slightly toasted brown. Remove from oven and let cool completely. Once cooled, break the granola up into clusters and store in an airtight container. 

Recipe courtesy of Natalie Bickford.

Spiced Spaetzle with Dandelion Greens and Caraway/Black Pepper Soured Cream

Ingredients:

the spaetzle:

  • 2 cups all-purpose flour
  • 2 tablespoons toasted and roughly-ground caraway seeds
  • lots of cracked black pepper
  • 7 large eggs
  • 1/4 cup milk

the sauce:

  • 1 tbsp butter
  • 2 tbsp flour
  • 1 cup whole milk
  • 1 1/2 cups of soft white cheese, grated
  • smudge of mustard
  • salt

the greens:

  • 1 bunch dandelion greens
  • olive oil

the soured cream:

  • store-bought short tub of sour cream (or make your own—combine 1 cup cream with 1 tbsp buttermilk; leave out, covered, for 2 1/2 days. creme fraiche on the tangier side)
  • 1 tbsp toasted and roughly-ground caraway seeds
  • generous cracking of black pepper

To make the spaetzle:

Start with the flour in a mixing bowl, incorporate the caraway seeds and black pepper, then make a well in the center. Crack all the eggs in a separate bowl, mix thoroughly (but don't beat heavily) with a fork, then pour into the well. Start to mix with a spatula, then pour in the milk as you go to make a smooth batter. If it seems to get too gummy or thick, thin out with a little water or more milk.  The consistency should really be rather like pancake batter.

In a third mixing bowl (your largest), get an ice bath ready to receive the cooked spaetzle. 

Bring a pot of salted water to a boil. Take a small scoop (less than a ladle will hold) of the batter and put it in your colander with holes big enough for batter to drop through in little dots. With a flexible spatula, push and scrape the dough over the bottom of the colander so that tiny nubbins of dough fall through and into the water. When your scoop of batter has gone through (you may have to pause once or twice to stir the pot of spaetzle so they don't stick together), after one a half to three minutes of cooking time (you will know when they are ready), remove with a spider strainer. Drop into the ice bath. Stir lightly, and let them settle. 

When all the dough has been used and you have an ice bath full of spaetzle, pass through another colander like you've finished making packaged spaghetti, discarding the ice water and getting as much moisture off the spaetzle as you can. Place into a buttered baking dish and let rest.

Make the sauce.

Take a tablespoon of butter, melt it in a small saucepan, toss in 2 tablespoons of flour, whisk together, lower heat and cook till the roux starts to color slightly.  Add one cup of whole milk and whisk again to incorporate the flour/butter. Continue whisking at medium high heat until the mixture starts to thicken, then return to low. Add approximately 1 1/2 cups of soft white cheese (havarti, swedish farmer’s cheese, fontina, something like that). Stir until melted/incorporated into the sauce. Season with a little mustard and salt. 

Pour the sauce over the spaetzle, tossing to coat. Top with another cheese of your choosing in patterns over the dish. Bake at 350° until it resembles a finished dish of macaroni and cheese (approx 30-45 minutes). 

When the spaetzle is all ready to serve, wash a bunch of dandelion greens under the sink, then toss directly into a wok, large cast iron, or small soup pot.  Cook on medium-high until the color has intensified and they've wilted. Break some of them up if you like and toss with a mild oil to help them glisten and not stick together. 

In a bowl, artfully arrange the dandelion greens, add some spaetzle, throw in a bit of flaky salt (and maybe a small dollop of fine mustard), then top with a large serving of the caraway seed and black pepper soured cream. 

Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer.

Celeriac, fennel & orange salad

Ingredients:

  • 1 celeriac
  • 1 fennel bulb
  • 3 blood oranges
  • 1 large navel or cara cara orange
  • olive oil
  • almonds, a handful
  • almond oil (if you have it)
  • white wine vinegar
  1. Prepare a big bowl with cold water. Drop in some lemon juice from a bottle or a fruit. 
  2. Peel the celeriac. Drop into the lemon bath immediately. 
  3. Trim the fennel (reserving the tops with fronds) and slice into thin boomerangs. Move them to the lemon bath. Take out the celeriac, cut it in half, put the other half back. Keep cutting the celeriac now, first into 1/4 inch discs, returning to the lemon bath each time, then into thin-to-medium matchsticks. Move the finished pieces right back to the lemon bath, then repeat with the other half.
  4. Cut the oranges into 1/4 inch rounds. Trim off the peels with a paring knife. Cut little triangular pieces, removing center seeds and any remaining pith so you have clean and beautiful jewels of citrus. 
  5. Drain the lemon bath, add more lemon juice, a splash of white wine vinegar and almond (or olive) oil. Toss to dress. 
  6. Chop the handful of almonds roughly, just making sure some pieces are quite small. 
  7. Assemble each serving separately. Take the celeriac and fennel pieces, make a nice pile, add pieces of orange, sprinkle with some almonds and drizzle with some good olive oil. Crack on black pepper, toss on some finishing salt, then tear fennel fronds over the whole thing. 

Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer.

Quinoa Veggie Bowl with Cheez Sauce

*Note: these bowls are very adaptable, feel free to use any grain and any combination of seasonal veggies. 

For the Cheez Sauce:

  • ½ cup almond milk
  • ¼ cup nutritional yeast
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp tamari
  • fresh ground black pepper
  • 1/8 tsp cayenne pepper (optional)
  • ¼ tsp cumin (optional)

For the bowl:

  • ½ cup quinoa, cooked
  • ½ cup grated carrot (about 2 medium)
  • 2 cups roughly chopped kale, steamed
  • 1 avocado, thinly sliced
  • handful of cilantro, roughly chopped
  • ½ cup roasted hazelnuts, roughly chopped

Directions:

1.     For the cheez sauce, add all ingredients into a small pot. Turn the heat to low and whisk the ingredients together until combined. Remove from heat and set aside.

2.     Divide the quinoa into two bowls. Assemble the remaining ingredients on top of the quinoa and finished with a generous amount of cheez sauce. Enjoy!

Recipe courtesy of Natalie Bickford.

Squash and Red Lentil Curry

Ingredients:

  • 1 1/2 cups onion 
  • 2 cloves garlic
  • 1 tbsp fresh ginger
  • 2 teaspoons (or more) curry powder and garam masala
  • 1 large butternut squash, peeled and cubed
  • 1 cup red lentils
  • 1 cup fresh tomato or 1, 15 oz canned tomatoes drained
  • 1 can coconut milk
  • Salt
  • Olive oil
  • 4 cups water
  • Lime wedges
  • Cilantro

Directions:

Saute onion, garlic, ginger and spices in olive oil. Add squash, lentils, tomato and salt. Then add water and bring to a boil. Reduce heat to a simmer, stirring until the squash is tender for about 20 minutes. Stir in coconut milkand simmer until heated through, about 1 minute. Serve with lime wedges and cilantro and enjoy as this dish makes you comfy cozy.

Chewy Teff Ginger Molasses Cookies

Chewy Teff Ginger Molasses Cookies  

Makes 32 small cookies

Ingredients:

  • 1 ½ cups teff flour
  • ½ cup buckwheat flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp mustard powder
  • ½ cup creamy unsalted almond butter
  • ¼ cup coconut oil, melted
  • 2 tsp tamari
  • ½ tsp vanilla extract
  • 1 tbsp fresh grated ginger
  • ½ cup maple syrup
  • ½ cup blackstrap molasses

Directions:

1.     Preheat the oven to 350F. Line a cookie sheet with parchment paper. Add the teff flour, buckwheat flour, baking soda, salt, cinnamon, cloves, and mustard powder to a large bowl and stir to combine. Add the butter, coconut oil, tamari, vanilla extract, ginger, maple syrup, and molasses to another bowl and stir to combine.  

2.     Add the wet ingredients to the dry ingredients and stir until just combined. Try not to over mix. Using a tablespoon, scoop the batter and drop onto the parchment lined baking sheet. Bake in the oven for 10-12 minutes, or until brown on the bottom. Remove from oven and place onto a cooling rack. Enjoy!

Recipe adapted from Clean Food by Terry Walters, photo and adaptation by Natalie Bickford

Quinoa Blood Orange Delicata Salad

Quinoa, Blood Orange and Delicata Squash Salad with Caramelized Onions

Serves 2

Ingredients:

  • 1-2 large onions, cut into long thin slices
  • ¼ cup avocado oil
  • pinch of salt
  • ½ cup quinoa, cooked
  • 1 medium delicata squash, cut into ½ inch wedges
  • 1.5 tbsp olive oil
  • ¼ tsp pink Himalayan sea salt
  • 2 blood oranges, sliced into rounds
  • 1 medium avocado, sliced into 1 inch cubes
  • 2 cups spinach, roughly chopped
  • ½ cup roasted almonds, roughly chopped
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ¼ tsp salt
  • fresh ground black pepper

Directions:

Heat ¼ cup of oil in a large skillet over medium heat. Once the oil is hot, add in the onion and a pinch of salt. Sauté until onions soften, then turn the heat down so the onions are simmering gently in the oil. Let it simmer on low for about 30-45 mins, stirring occasionally to prevent burning. Onions are done when softened, golden brown, and slightly sweet.  Remove from heat and set aside. 

Preheat the oven to 425F. In a bowl, combine the squash, oil, and salt and toss to coat. Pour onto a parchment lined baking sheet and bake for about 25 minutes, flipping about half way through. Remove from oven and let cool.

In a large bowl, combine the quinoa, delicata squash, blood orange, avocado, spinach, almonds, and ¼ cup of the caramelized onions. In a small bowl, whisk together the 2 tbsp olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the quinoa and toss to combine. Add salt and pepper, to taste. Serve and enjoy!

Recipe and photo courtesy of Natalie Bickford.

quinoa blood orange.JPG

Saag Aloo/paneer, Wild rice with Apricot & Tamarind, Fry bread

Saag Aloo/paneer, Wild rice with Apricot & Tamarind, Fry bread

A hot July: my orach (mountain spinach) was about to bolt and I'd just dug up the first new potatoes. Not knowing what to do with the tiny stray potatoes and a crop of baby leaves that had never gotten to maturity (the hot weather confused the poor, spinachy plants), I scratched my head a bit and came up with this. So it’s a Northwest ingredient, home gardener/farmer's market devotee's early summer celebration with Indian flavors.

This recipe is my basic saag recipe created when living in a large college co-op, and it can be applied easily to be just as tasty using regular spinach, larger potatoes, older onions and garlic, etc.

Time/mess saver hint: Process all of the garlic, ginger, and onion ahead of time; the night, or several hours before, saving in a lidded glass jar. At the same time, you can cook the rice (since it takes longer than the saag) and simply reheat it before eating.

For the Saag:

  • Orach or spinach:  two or three bunches, enough to fill a large salad bowl
  • New potatoes, a few handfuls
  • Coriander seeds
  • Fenugreek seeds
  • Mustard seeds
  • Turmeric
  • Cumin
  • 5-7 cloves of fresh garlic
  • Nub of ginger, slightly less than the size of your thumb
  • One small spring onion
  • Yogurt
  • A little cream
  1. Boil the new potatoes in salted water until fork tender.
  2. Peel and finely chop the garlic, onion and ginger. You should have equal portions of all. They can be arranged in little piles, then combined, or just messily tossed together. I like to chop them with a meat cleaver. This takes time. Don't be tempted to do it in a food processor. They will get mushy inappropriately early. This is where you can pause overnight if need be, and save yourself the mess on the day of. They may lose pungency, but if kept in a sealed jar, they remain strong enough.
  3. Heat the butter and canola oil in tall, medium-sized saucepan (or soup pot if you are making a lot). The taller the pot the better. Add the coriander seeds, fenugreek seeds, mustard seeds, a pinch of turmeric and a pinch of cumin to the fat. Fry the spices until the seeds start to pop. Add the onions/garlic/ginger. Turn the heat down a bit and cook, stirring with a metal spatula or something else that won't be stained by the turmeric. When the onions are clearly translucent and the garlic has yet to burn, add the washed orach or spinach. Fold actively into the spice paste. Add the leaves in loads, turning the heat down now to medium-low.
  4. Cook until the leaves have broken down/incorporated with the spice paste. Turn off the heat. Add several spoonfuls of yogurt, some salt, and a trickle of cream if you have it handy. Process in a food processor if you have a vast quantity, or with a hand blender (you may want to move it to a jar if your pot isn't tall enough to prevent splatter). Chop the new potatoes and fold them in. Let the saag hang out for a while if you can, reheating it slowly before eating.

For the rice:

  • Wild rice
  • Dried apricots
  • Tamarind
  1. In a rice cooker or small saucepan, cook the quantity of rice appropriate for your serving of saag. For two people, about 1/2 cup of rice works well. For wild rice, use twice as much water as rice, so in this case, 1 cup.
  2. Halfway through cooking, when most of the liquid has reduced, add chopped turkish apricots and one spoonful of tamarind paste. Stir to distribute. The apricots should absorb the liquid and plump up. The tamarind adds an exciting depth of flavor.

For the fry bread:

  • Whole wheat flour
  • White flour
  • Salt
  1. I insist on this being as simple as possible. The idea is, you have a curry and you want something extra, delicious and filling, to scoop it up. It is not the time for your baker's hat.
  2. Take one handful of white flour and one handful of wheat flour. Mix them in a bowl with a pinch of salt or two. Add water, starting with 1/4 cup, then adding teaspoons at a time if it needs more moisture. Mix and beat around with your fists.
  3. Let rest for a hot second while you attend to some other detail of your dinner.
  4. Knead again once the glutens have activated and the dough becomes smoother and smoother. Bang out into circles. Stretch/toss like pizza, roll out or just press.
  5. Heat a cast iron (preferably a thinner one) and add a slim pour of plain oil. Take a metal spatula and scrape it across the pan 3 or 4 times to distribute the oil evenly.
  6. Gently lift and set the flatbread down in the skillet. Cook on high, watching it puff up slightly and checking the bottom for the perfect combination of browning/slight charring/softness. Flip and cook on the other side for only 30-45 seconds. Remove, immediately spread with butter (which will melt) and sprinkle on some flaky salt.

Top the saag with fried paneer:

  1. In the scheme of the meal, after the fry bread is done, everything else can easily bekept warm and/or reheated.
  2. Taking advantage of the hot cast iron (from the frying of the bread), and repeat the process with the slim glug of oil, scraping to distribute, and add square slices of paneer cheese.
  3. While the first side is frying, dish up your plates with fry bread, rice, and saag. Flip the paneer when the underside is lightly browned in an appetizing manner. Remove when the other side reaches the same color. 

Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer

Mushroom, Spinach & Sun-dried Tomato Bread Pudding

Mushroom, Spinach & Sun-dried Tomato Bread Pudding

Makes enough to fill two eight inch diameter circular baking dishes.

  • About 1 ½ ozsun-dried tomatoes (about 10-12 pieces)
  • 4 or 5 pieces of dried porcini mushrooms (not totally necessary, but really nice)
  • One yellow onion
  • 4 or 5 cloves of garlic
  • One bunch of thoroughly-washed spinach, stems trimmed
  • Two portobello mushrooms
  • 1 cup and a half of stock (mushroom, veggie, or chicken)
  • 2 eggs
  • 1 pint of heavy whipping cream
  • Approx 2-3 cups of shredded gouda and/or cheddar
  • Moscatel vinegar
  • 2 natural leaven country baguettes

Directions:

  1. 1In a small bowl, cover the porcini mushrooms with warm water and set aside.
  2. Melt about 1/4 of a stick of butter in a deep-rimmed pan, with a small glug of olive oil too. Peel and slice, then half-chop the onion.  Scrape them into the pan and cover with a lid so itsweats.
  3. Warm up, make, use bouillon—whatever you needto do to get your stock ready. Once ready, Warm it on a back burner.
  4. Chop the garlic, lift off the lid of the onions and stir the garlic in while the onions are especially moist. Lower the heat and continue to cook until they are at the partially-browned, not-quite-caramelized state. When they get there, turn off the heat and let them hang out in the pan.
  5. Preheat the oven to 375º.
  6. Remove the porcinis from the water and replace with sun dried tomatoes.
  7. Heat a cast iron pan, then add the trimmed/washed/spun spinach. Using tongs, lift the spinach leaves over and over onto themselves until they go bright green and have all just barely wilted.  Set a fine mesh sieve over a metal bowl and move the spinach there. Squeeze with your hand or a spatula to encourage the excess liquid out. Leave to drip and repeat as needed.
  8. In that same, still-warm pan, melt a pat of butter in a glug of olive oil. With the portobello mushrooms, remove the stem and slice it, then slice the top into 1/4 thick pieces. Take those pieces, stack them,and cut them in half, making slightly thinner strips. Lay these pieces in the butter and oil, toss to coat, turn up the heat and cook until the bottom sides of the mushrooms turn chestnut brown. Using tongs, flip the mushrooms and cook to the same brown on the other side. Each mushroom will fill about one pan, so remove the first batch with tongs, add more butter and oil if the pan has gone dry, and repeat.
  9. While the mushrooms are cooking, slice the baguettes into a little less than 1/2 inch rounds. Chop them in half, then tear about half of those in half again. Pile all of them into a large mixing bowl.
  10. In a small saucepan, heat the pint of cream over medium heat. Break the 2 eggs into a small cup and beat with a fork. When the cream is warm but not bubbling, pour some of it off into the egg mixture and continue beating. Turn the heat down to low, then add the egg/cream mixture. Stir slowly until the mixture thickens and sticks to the back of the spoon. At this stage, grate your cheese. Take a big handful of it and add it to the custard, stir to melt it in and turn off the heat.
  11. Remove the sun-dried tomatoes from the soaking bowl and pour the tomato/porcini water into the stock pan. Chop the tomatoes and porcinis. By now the mushrooms should be finished, with a little fat left in the pan. Bring the tomatoes and porcinis over and place them briefly in the pan to absorb the fat, then move them into the pan with the onions and garlic. Squeeze out the spinach one more time, then chop it and add it to the same pan with the others. Drizzle with some some moscatel vinegar, and stir.
  12. Pour the stock into the big mixing bowl with the prepared bread and toss so the bread soaks it up. Add the mushrooms, toss. Add the custard, toss. Crack in loads of black pepper. Toss in some flaky salt. Add the spinach, onions, garlic, tomatoes and porcinis. Add another few dribbles of moscatel vinegar. Toss. Add another big handful of cheese, toss.
  13. Rub the end of a stick of butter around the base and edges of your circular baking dishes, then evenly distribute the bread pudding into the pans, , compacting with a spatula. Cover with the remaining cheese. Bake for about 50-55 minutes, until the cheese has gone golden on top. Serve about 20 minutes after removing from the oven.

Recipe courtesy of Andrew Barton, photo by Peter Schweitzer

Savory bread pudding 2 copy.jpg


Jerry Traunfeld’s Root Ribbons with Sage

Ingredients

  • 2 lbs root vegetables, such as carrots, parsnips, burdock, rutabagas, yams (avoid beets)
  • 3 tablespoons unsalted butter
  • 1/4 cup coarsely chopped sage
  • 1 1/4 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 tablespoon maple syrup
  • 2 teaspoons fresh lemon juice

Instructions

  1. Wash and peel the roots and discard the peelings. Continue to peel the vegetables from their tops to the root tips to produce ribbons, rotating the roots on their axis a quarter turn after each strip is peeled, until you're left with cores that are too small to work with. (You can snack on these or save them for stock.) Alternately, you may use a mandoline.
  2. Melt the butter with the sage in a large skillet over medium heat. Stir for a minute to partially cook the sage. Add the root ribbons and toss them with tongs until they begin to wilt. Add the salt, a good grinding of black pepper, the maple syrup, lemon juice, and about 3/4 cup of water.
  3. Continue to cook the vegetables over medium heat, turning them with tongs every minute or so, until all the liquid boils away and the ribbons are glazed and tender, about 10 minutes total. Serve right away, or cool and reheat in the skillet when ready to serve.

Recipe by Natalie Bickford adapted from Food52


Portobello Mushrooms stuffed with Root Vegetable Farro Risotto

Portobello Mushrooms stuffed with Root Vegetable Farro Risotto

Recipe adapted from Food52

Ingredients
Serves 4

  • 4 large Portobello mushrooms, stems removed
  • olive oil
  • 2 large carrots, quartered length-wise and cut into ½-inch cubes
  • 2 beets, cleaned and cut into ½-inch cubes
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 cup farro, rinsed and soaked for at least 30 minutes or overnight
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • ¼ cup nutritional yeast (or parmesan)
  • 2 tbsp lemon juice
  • 1 tbsp fresh thyme or parsley
  • salt and pepper, to taste

Directions

  1. Preheat the oven to 375° F. Rub the portobello mushrooms lightly with olive oil (about 1/2 tablespoons) and place them, bowl side facing down, on a parchment-lined baking sheet. Roast for 10 minutes, to par-cook them.
  2. Toss the carrots and beets in one tablespoon of olive oil and arrange on another parchment-lined baking sheet. Sprinkle liberally with salt and pepper. Place vegetables in the oven to roast. Roast the carrots and beets for about 20 minutes, or until tender with a slight crunch. 
  3. In the meantime, heat 2 tbsp of olive oil into a medium pot over medium heat. Add the onion and a pinch of salt to the pan. Cook for 5 to 7 minutes, or until the onions are clear and soft.
  4. Add the farro and garlic, and cook, stirring frequently, for about 2-3 minutes, or until it smells nutty. Reduce heat to medium-low. Add the white wine and continue to stir until most of the wine has been absorbed. Add 1 cup of broth and continue stirring until it has been absorbed. Continue this process, adding the stock in 1/2- to 3/4-cup amounts, until the farro is tender. Some of the grains should begin to splay open. If more liquid is needed, just use water. When the farro is ready, stir in the nutritional yeast, thyme/parsley, and lemon juice. Stir in the roasted carrots and beets (or other root vegetables). Check for seasoning and add salt and pepper to taste.
  5. Flip the mushrooms on the baking sheet so that the bowl side faces up. Fill each cap with a heaping 1/2 cup (or so) of risotto. Top with a sprinkle of parmesan, if you’d like.  Transfer the mushrooms to the oven and bake for 10 minutes. Serve and enjoy.

Recipe by Natalie Bickford