Savory

Raw Winter Squash with Brown Butter, Pecans & Currants

Even with its few references to “man salads” (what does that mean? can I not dig a hearty salad?), Joshua McFadden’s Six Seasons was far and away my favorite cookbook of 2017. I have been reaching for it constantly all summer, and can’t wait to tuck into some of the fall and winter recipes.  This dish offers a totally new-to-me way enjoy squash – raw! With brown butter, pecans, and currants, it still feels squarely wintry.

Ingredients

  • ½ cup dried currants

  • ¼ cup red wine vinegar

  • 1 pound of pumpkin or butternut squash

  • 3 scallions

  • ½ teaspoon dried chile flakes

  • Salt and pepper

  • ¼ unsalted butter or vegan butter*

  • 3 tablespoons olive oil

  • Pumpkin seed oil (optional)

  • ½ cup lightly packed mint leaves (or substitute parsley)

  • ½ cup toasted pecans, roughly chopped

Put the currants in a little bowl and add the vinegar. Let them soak for 30 minutes.

Trim the scallions, including about 2 inches worth on the green part. Thinly slice them (at an angle if you are feeling fancy) and soak them in ice water for 20 minutes or so, then drain them thoroughly.

Peel and seed the squash or pumpkin. Use a vegetable peeler to slice off thin ribbons of squash. If you run into hard bits, just use a knife to slice them as thinly as you can! The pieces don’t need to be uniform – just nice to eat.

Put the squash in a large bowl and add the currants with their vinegar, the scallions, the chile flakes, and a generous sprinkle of salt and pepper. Toss to combine, and taste. Adjust the seasoning if it’s not quite right.

Brown the butter! Melt it in a small saucepan over medium heat. Keep cooking the butter, swirling the pan every few seconds. The milk solids in the bottom of the pan will turn a deep golden brown and start to smell nice and nutty, which will take about 3 to 5 minutes, depending on the size of the pan. This technique should also work for vegan butter, but you could also gently heat an equal amount of olive oil and add a bit of balsamic butter to enrich the flavor.

Once the butter is browned, pour it over the squash and toss it to coat all the slices. Add the olive oil and a little drizzle of pumpkin seed oil if you have it. Toss it again, and taste. Does it need anything else? If not, add the mint and pecans, toss one more time, and serve right away.

Simple, Spicy Squash Bake

This recipe, adapted from Denis Cotter’s cookbook Wild Garlic, Gooseberries, and Me, is one that I have returned to every fall and winter for many years. Because of the chocolate and the almonds, it has a mole-like richness that I really love. It cooks for a long time, so will help warm up the house and makes for a great Sunday evening dinner when you’re doing things arounf the house. It also keeps really well and scales easily, so it’s a nice one to make in big batches and eat throughout the week. I like it with tortillas or even a quesadilla, but have also enjoyed it with rice. Pickled peppers or onions, chopped cilantro, scallions, and sour cream are all awesome on top.

Ingredients

  • 1 can pinto beans

  • About  1 1/2 cups winter squash

  • A few glugs of olive oil

  • 4 - 5 big leaves of kale (3 1/2 ounces)

  • 2 tablespoons butter (or more olive oil)

  • 1 medium onion, chopped

  • 2 - 4 red jalapeno chiles, halved, seeded, and chopped (you can also use green ones or another red chili, or leave it out if you aren’t into spicy stuff)

  • 2 garlic cloves, chopped

  • 1 14-ounce can of diced tomatoes (I like the the Muir Glen fire roasted ones)

  • 2 teaspoons paprika

  • Salt and pepper to taste

  • 1 ounce of almonds, dark roasted and finely ground

  • About half of a 70% dark chocolate bar (about 1.5 ounces), broken into pieces

  • Salt

Preheat oven to 350°.

Cut the squash into chunks, about 3/4-inch squares. You probably want to peel the squash unless it’s a thin-skinned variety like delicata. Put the squash in a roasting pan and toss with olive oil, salt, and pepper. Roast the squash in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 250°. (If you’d rather, you can cook to squash on the stove to a similar state.)

Cut the kale into thick slices, without bothering to remove the stem. Melt the butter (or heat the oil) into an oven-proof casserole dish or cast iron skillet and fry the onion with the chiles over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Cover the pan and put it in the oven to cook for 2 hours.

Warm Kale & Sweet Potato Salad with Miso Dressing

By Kathering Deumling

This is colorful and delicious and fairly quick to make. Substitute collard greens if you don’t have kale. You can use any miso, but if yours is red or another, darker kind start with a little less and add to taste, as the darker they are the stronger they get.

Serve 4-6

  • 1 teaspoons olive oil

  • Salt

  • 1 large or 2 small sweet potatoes, peeled and cut into very small dice (1/3-1/2 inch or so)

  • 1 large bunch kale, any tough stems removed, leaves washed but not dried and thinly sliced crosswise

  • 1/3 cup or more chopped cilantro

  • 1 scallion, thinly sliced

  • 1 tablespoon white miso (or whatever you have, see headnote)

  • 1 tablespoon rice wine vinegar

  • 1/8 teaspoon red pepper flakes or more, to taste

  • 2 tablespoons sunflower oil or other fairly neutral oil

Heat the oil in a heavy skillet over medium-high heat. When hot add the sweet potato dice and several pinches of salt. Cook, without stirring for about 3-4 minutes until you can smell them and they take on some color. Toss and continue cooking until just tender and nicely browned. Remove from pan and set aside. Add kale to the hot pan and another pinch of salt. Cover and cook over medium-high heat for a minute or two to wilt. Stir and cover again and turn heat down to medium and cook for a couple more minutes until softened but not mushy. Add a sprinkle of water if things are too dry. The time it will take to get them just tender will depend on your type of kale. Lacinato takes a bit longer than the Russian types. When tender remove from pan and put in a serving dish and let cool for a few minutes.

Meanwhile, stir together the miso, oil, vinegar and chile flakes in a small bowl. Add sweet potatoes to the kale and add cilantro and scallion and finally dressing. Stir well. Taste and adjust seasoning with more vinegar if needed or a squeeze of lime juice to brighten it.

Katherine Deumling is a long-time People’s Member-Owner who has created an online Seasonal Recipe Collection that empowers you to cook freely and often, building creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Member-Owners and customers for $29/year, or $2.99/month (40% off retail).  The site is organized by vegetable/herb/fruit and is centered on flexible, creative templates that allow you to substitute as needed. Use discount code PEOPLES to subscribe at www.cookwithwhatyouhave.com, if you’re interested. 

Homemade Condiments for the BBQ & Beyond

By Sofie Sherman-Burton, Marketing & Membership Manager

Cooking (and eating) outside is one of my favorite parts of warmer weather. On the first warm days of spring, you’ll usually find me texting friends to see who’s free right now and running to the store for a bag of briquettes. Hanging out while the grill heats up, throwing an odd assortment of things on the grill and then onto a plate, and getting a whiff of the lingering smell of smoke in my hair are all quintessential summer moments that I think back to with potent jealousy in January. I also really love condiments and making my own. A few jars of sauces or toppings in the fridge can turn some wonderful (but maybe boring) grilled vegetables into something transcendent. These are all also pretty cheap, pretty easy, and adaptable for uses away from the grill.

Cider Mayonnaise

The first time we made this, my partner declared it “the sharp cheddar of mayo.” That’s not so far from the truth: the apple cider vinegar adds an extra tang that makes this mayo kind of special. I like dipping all kinds of things in it (veggies, potatoes) and of course slathering it on buns.

Ingredients

  • 1 large egg yolk
  • ½ teaspoon sea salt
  • 1 teaspoon Dijon mustard
  • ¼ cup apple cider vinegar
  • 1 ½ cups neutral oil (like canola)

In a food processor, blend the egg yolk, salt, mustard, and vinegar. With the motor running, slowly drizzle in the oil until the mixture is thick, emulsified, and looks like mayo! Store in the refrigerator in a lidded container for up to 7 days. Makes about 1 ½ cups. You could also try making this by hand with a whick or in a blender. Recipe from Poole’s: Recipes and Stories from a Modern Diner by Ashley Christensen.

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Basic Country Mustard

There are so many ways to customize this mustard and make it your: brown mustard seeds are spicier than white ones, you can try a variety of vinegars (start with apple cider or white wine), sweeten it, add your favorite herb (like thyme, oregano, or rosemary). No matter what route you take, mustard is super easy to make and just takes a little time!

Ingredients

  • Ingredients
  • 6 tablespoon mustard seeds
  • ½ cup mustard powder
  • ½ cup water or beer
  • 3 tablespoons of vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground turmeric (optional)
  • 2 tablespoons honey or agave (optional)
  • ¼ cup minced herbs (optional)

Grind the mustard seeds for a few seconds in an electric grinder, or use a mortar and pestle. They should be mostly whole, but crushed. Pour those seeds into a bowl and add the salt and mustard powder. Add your turmeric, sweetener, or herbs here, too, if you’re using them. Pour in the water or beer and stir well. When everything is incorporated, let the mixture sit for ten minutes (the longer you let it sit, the mellower it will be). When you’re ready, pour in the vinegar. Put your mustard in a glass jar with a lid and store it in the fridge. It will be a bit runny, but should thicken over night. Wait at least 12 hours before using. You should end up with about a half a cup of mustard , which will keep for up to a year in the fridge. Adapted slightly from honest-food.net.

Pickled Red Onions

When I have a jar of pickled red onions in the fridge, I put them on just about everything. They’re perfect on tacos, grilled cheese, and pizza, but also on salads, soup, grilled veggies, or atop a rice bowl. They add a great vinegar-y crunch but their pretty pink color might be reason enough for my enthusiasm. This method, which doesn’t even require turning on the stove, is a perfect place to start. If you want to get more creative, bring the sugar, salt, vinegar, and water to a boil on the stove with your desired spices: try fennel, mustard seeds, coriander seeds, peppercorns, allspice berries, sprigs of rosemary or thyme or oregano, dried chili….

Ingredients

  • 1 red onion, sliced into half moons as thin as you can manage
  • 1 garlic clove sliced thinly or just thoroughly smashed
  • 2 teaspoons sugar (you could use honey or agave instead)
  • 1 ½ teaspoons kosher salt
  • ½ cup white vinegar (or use white wine vinegar)
  • ½ cup water

Put everything in a pint jar (or a bigger one if you had a big onion!), screw on the lid tightly, and shake the jar until the salt and sugar have dissolved. If you see granules on the bottom, keep shaking. Let the jar sit out at room temperature for 20 minutes or so. You can eat them right away, or pop them in the fridge. They’ll keep for up to two weeks. Recipe from Small Victories by Julia Turshen.

One Pot Pasta with Whatever is on Hand

by Caitlin Gaylord Churchill, Perishable & Dairy Buyer and Co-Manager

I love this dish because it’s so easy. For it to be a meal, I reason, there should be at least a half hour of me throwing vegetable peels on the floor and in my hair while I braise and nearly burn something else. It doesn’t have to be that way, but I feel most comfortable with a little chaos around me – it’s hard for me to embrace the easy. So put your long hair up with two pencils or a rubber band and listen up:

You can edit this dish in many ways to fit what you have around and what you like. The basic idea is that you get a salty pot of water boiling, add the pasta and when there is 3-4 minutes left in the pasta’s cooking cycle, add some veggies that will cook also. If you’re adding a frozen veg, defrost it in the colander with a water rinse before adding to the pot. Veggies like broccoli could take longer or be cut smaller, your choice. Veggies such as fresh chard or spinach could be put in with a minute to spare so they don’t overcook.

Ingredients

  • 200 grams legume-based pasta
  • 1 pound of fresh green beans
  • 2 cups frozen shelled green peas
  • Sea salt for cooking water and garnish
  • 4 tablespoons cold-pressed olive oil
  • Zest and juice of 1 organic lemon
  • 4 tablespoons capers
  • A large handful fresh mint, leaves only

Instructions

Put a large pot of water on the stove and heat over a high flame.

While the water is heating up, wash, trim, and chop the beans. Shell the peas (or take them out of the fridge or freezer). Wash and roughly chop the mint. Once the cooking water is boiling, salt it generously (it should taste salty).

Add the pasta and set a timer for about three minutes before the suggested cooking time. Three minutes before the pasta is done, add the beans and peas. Cook for three minutes. Drain well and place back in the pot. Add the olive oil (important to keep the pasta from sticking!), lemon zest, drained capers and a few pinches of sea salt. Season to taste. Fold in the fresh mint and serve.

Vegetable Ideas

  • Diced carrot
  • Diced summer squash (seriously, lets use ‘em up)
  • Green beans
  • Frozen peas (FAVORITE)
  • Broccoli florets
  • Cauliflower florets
  • Edamame
  • Frozen or fresh spinach
  • Chard leaves

Seasoning

  • Sundried tomatoes, garlic, & basil
  • Coconut milk, curry, & peanuts
  • Tahini dressing, made with tahini, lemon, garlic, & water in the food processor

Beets, Buckwheat, & Chevre

By Caitlin Gaylord Churchill, Perishable & Dairy Buyer and Comanager

Originally this was a recipe for roasted beets and farro, which I found on the illustrious FoodNetwork.com. I don’t find farro to be that interesting of a grain, so this is the jazzed up version. It takes a little longer to prepare, but I find that it’s more interesting. You can leave out the cheese entirely and it’s still delish.

Ingredients

  • 1½ pounds small beets (I like to mix red and yellow)
  • 2 tablespoons extra virgin olive oil
  • Sea Salt and Black Pepper
  • 5 sprigs thyme
  • 2 cloves garlic, unpeeled
  • ½ cup shelled raw pistachios
  • ½ cup pitted prunes, diced
  • 4 tablespoons salted butter or earth balance
  • 1½ cups buckwheat kasha
  • 3 cups of vegetable stock
  • 4 ounces chevre or Heidi Ho vegan goat cheese

Instructions

Preheat the oven to 425°F.

Cut beets into halves. Combine the beets, olive oil, 1 teaspoon of salt, some pepper, the thyme sprigs, and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. During that time on another rack in the oven, roast the pistachios for 5 minutes. Set aside both to cool completely.

Melt the butter in a medium saucepan or deep saute pan over medium heat. Add the buckwheat and stir until coated with butter and fragrant, about 2 minutes. Stir in the prunes and add 3 cups of stock. Bring to a boil, cover, and let simmer on low for 25 minutes. With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the cooked buckwheat. Fold in the toasted pistachios.

Squeeze the roasted garlic into a small bowl. Mash it with a fork and season with salt and pepper, and then stir it into the salad. Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.

Angelica's Kitchen Potato Leek Soup with Greens

By Caitlin Gaylord Churchill, Perishable & Dairy Buyer and Comanager

When I was in my late teens and early twenties I would sometimes go into The City (you know, New York) for a weekend with friends. I had very little money, but what money I had I hoarded and then spent exclusively on restaurant food. I would walk all over and eat samosas in a basement level quicky mart with cab drivers on the lower east side, and then oysters at the cavernous Oyster Bar in Grand Central Station. One place that was frequently on the list to visit was Angelica’s Kitchen – one of the first hip vegetarian restaurants ever. Gluten Free Corn Bread – they had it before it was cool. This potato leek soup is like a free trip to that restaurant. It’s familiar and comforting but somehow also bright and healthy. It comes out a lovely green once it’s pureed. The only next level cooking tool you might need is an immersion blender – you could use a regular food processor but it would take a lot of ladling hot soup back and forth – not my favorite way to pass the time.

Ingredients

  • ¼ cup and 2 tablespoons extra virgin olive oil
  • 2 large leeks, whites only
  • 6 cloves of garlic, peeled
  • 4-5 cups of vegetable stock
  • 1 pound yukon gold potatoes diced into ½” cubes
  • 2 bunches of spinach or watercress, washed, drained and coarsely chopped (frozen is fine if defrosted)
  • 1 tablespoon tarragon, leaves only
  • Juice of 1 lemon, fresh

Instructions

Combine the ¼ cup oil, leeks and whole garlic cloves in a heavybottomed pot or deep sauce pan over medium heat. Cover and simmer for 3 minutes.

Add pinch of salt, lower the heat, cover and cook 15 minutes longer, stirring occasionally.

Add the potatoes and enough stock to cover them, and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 20 to 25 minutes.

Add the spinach or watercress to the soup and simmer for 1 to 2 minutes longer. Add tarragon and remaining olive oil, and then blend the soup until creamy with an immersion blender, or in a blender or food processor. Stir in lemon juice, season with salt and pepper to taste.

If the soup is too thick, thin with additional stock to desired consistency.

Best polenta, mushrooms & kale

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A quick supper for an autumn weeknight, celebrating some staples of the Northwest. 

Ingredients

  • About a cup of cremini mushrooms 
  • Butter (or substitute olive oil)
  • Olive or canola oil 
  • 1 cup polenta (maybe some special kind, grown near you, with no GMOs! Like the kind sold at People’s Food Co-op in bulk!) 
  • Salt 
  • Kale, just a few leaves 
  • About 1 cup of oyster or other more unusual mushrooms 
  • Black pepper
  • Mustard
  • Beer or wine (optional) 

Slice the cremini mushrooms. Put butter and a small drizzle of oil in a cast iron pan, raise the heat to high and add the mushrooms. Stir to coat, reduce the heat to medium and cook without crowding until they start to color on one side. Flip them with a spatula and cook until colored on the other side. Towards the end, turn the heat back up to high and press down on them with your spatula. The remaining water should sputter out and evaporate, and the edges should crisp just perfectly. Swiftly remove and set aside. 

Cook the polenta in a heavy-bottomed saucepan: mix the polenta with 4 cups of water, 1 teaspoon salt and olive oil, bring to a boil, reduce to a simmer, stir. When it first starts to really thicken, add the cremini mushrooms and a knob of butter. When it starts to thicken dramatically, reduce the heat to as low as it’ll go and stir in another pat of butter. De-stem the kale leaves and cut them into ribbons. Stir them in, cover the pot and turn off the heat. Let the polenta rest so that the kale can steam. 

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In the mushroom pan, add more butter and oil. Cook the fancier mushrooms in pulled-apart pieces on medium-high heat. Add a drop of mustard, maybe a splash of beer or wine if you are drinking any. Add some salt and a heavy cracking of black pepper. 

Serve the polenta with kale ribbons in a bowl, topped with the fancier mushrooms and a dusting of flaky salt. 

Extra ideas

This kind of dinner can also be made with delicious polenta triangles. This is an adaptation of “Erico’s Easy Polenta,” on the back of the Golden Pheasant bag. 

Ingredients

  • 3 1⁄4 cups lukewarm water
  • 1 teaspoon salt
  • 1 cup polenta
  • 2 tablespoons olive oil, plus more for frying
  • 1 tablespoon butter, plus more for the dish (or use olive oil)

Butter a ceramic baking dish. Pour in the water. Stir in the salt to dissolve it. Add the polenta and olive oil, stirring to distribute the oil and avoid clumping. Bake at 350 degrees F, uncovered, for 50 minutes. Run a fork through it, spread melted butter over the top with a rubber spatula, and bake for 10 more minutes. Let cool, then cut into triangles. Fry up in oil, and top with mushrooms and kale or other delicious things. Roasted squash, roasted garlic, roasted cauliflower?  Chickpea curry? Ratatouille? 

Celeriac, Fennel & Orange Salad

Ingredients

  • 1 celeriac
  • 1 fennel bulb
  • 3 blood oranges
  • 1 lemon
  • 1 large navel or cara cara orange
  • olive oil
  • almonds (handful)
  • tarragon white wine vinegar

Prepare a big bowl with cold water. Drop in some lemon juice from a bottle or a fruit. 

Peel the celeriac. Drop into the lemon bath immediately. 

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 into thin-to-medium matchsticks. Moving the finished ones to the lemon bath, then repeating with the second half of the vegetable. 

Cut the oranges into 1/4 inch rounds. Trim the peels with a paring knife. Cut little triangular pieces, removing center seeds or any remaining pith, so you have clean and beautiful jewels of citrus. 

Drain the lemon bath, add more lemon juice, a splash of tarragon white wine vinegar, and olive oil. Toss to dress. 

Chop the handful of almonds roughly, just making sure some pieces are quite small. 

Assemble each serving separately. Take the celeriac and fennel pieces, make a nice pile, add pieces of orange, toss over some almonds, drizzle over some good finishing-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.

Rutabaga Fries with Paprika & Caraway Ketchup

Ingredients

  • About one medium rutabaga per person
  • Oil, enough to cover an inch of a pot or pan
  • Salt
  • Paprika 
  • Ketchup
  • A tablespoon or two of caraway seeds

Peel and trim the rutabaga. Lob off the bottoms first, so they have sturdy footing as you trim around the edges. Cut into 1/4 inch disks, then further into your desired fry-shape. 

Heat the oil in a particularly heat conductive pan; a copper bottom Revereware pan is great for this. 

In a separate, dry pan, toast plenty (a teaspoon or two) of caraway seeds over medium heat. When they are fragrant, take them off the heat and tip into a mortar or onto a cutting board. Smash or chop them up, then stir into your preferred store bought ketchup. 

When the oil is quite hot for the frying, add the pieces of rutabaga a few at a time.

Using tongs to turn the pieces and remove them, use your own judgement/preference for deepening color and crispness. Remove to a baking sheet lined with paper towels to drain onto. Hold in an oven set to 200º until all the fries are done. Remove the paper towel, blotting once more.

Sprinkle on paprika and salt. Place until the broiler until starting to crisp. Turn over the pieces, repeat. Or simply roast in the oven for 5-10 minutes, turned up to 400º. When the fries have been re-crisped and the paprika is going dark, take them out, toss on a little more paprika and salt, then eat immediately with the caraway ketchup.

 

Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer.

Candied Carrots with Herbs & White Pepper Sour Cream

Ingredients

  • Carrots (good looking, smallish)
  • Sugar (or honey, agave, or maple syrup if you prefer)
  • Salt
  • Oil
  • Lots of herbs: mint, winter savory, rosemary, sage, oregano, parsley, or whatever you can get your hands on

For the white pepper sour cream (optional)

  • Sour cream (plain yogurt would work well, too)
  • White pepper
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Trim the tops of the carrots and slice in half them lengthwise, all the way to the tip. Cook in boiling, salted water for about 3 minutes, until just tender. Remove to an ice bath, change the water after a minute or two. Drain when the carrots are cooled. 

In a bowl, dress the carrots with oil and a few pinches of both sugar and salt. Heat a flat, wide seasoned pan over medium-high heat. Place the carrots in the pan, cut side down. Let cook until those cut sides are starting to candy, but before any part burns. This involves very careful watching, and a lot of picking up carrots with tongs. I find this sort of thing fun, though– perhaps you do too?

Meanwhile, chop your heaping pile of herbs. 

Remove to a baking dish and place in a 300º oven (or transfer your oven-safe pan to the oven), where they will stay warm and continue to candy a bit. When all the carrots are in the baking dish, toss them with the herbs. 

When ready to serve, make up a dish of spicy sour cream. Take a few tablespoons in a bowl, add a drizzle of cold water, stir till smooth and just a bit thinner than usual. Add a full 1/4 teaspoon of white pepper, stir again, and serve. 

Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer.

Aloo Gobi

Serves 4

A simple Indian dish perfect for these cold winter days that is sure to warm you from the inside out. Cauliflower and potatoes are simmered in an indian spiced curry to create a nutrient-dense, rich, and satisfying meal. To make it more of a complete meal, I like to add chickpeas into the mix or put it on top of a bed of quinoa.

Ingredients:

  • 2 tbsp avocado oil
  • 1 medium yellow onion, roughly chopped
  • ½ tbsp cumin seeds
  • 1 bunch cilantro, stems and leaves separated and chopped
  • 1 tsp turmeric
  • 2 tsp salt
  • 1-2 cloves garlic, minced or pressed
  • 1-inch piece of ginger, grated
  • 1 14.5 oz can diced tomatoes
  • 1 medium cauliflower, cut into bite-sized florets
  • 2 large potatoes (or about 5 small), cut to into bite sized cubes
  • 1 tsp garam masala
  • Pinch red pepper flakes
  • 1 lime, cut into wedges
  • Salt + pepper, to taste

Heat 2 tbsp of oil in a large saucepan. Add the onion and cumin seeds. Saute for a few minutes, until onion softens. Next, add in the cilantro stems (not leaves) , turmeric, and salt. Saute for 1 minute, stirring occasionally.

Stir in the garlic, ginger, and canned tomatoes. Bring to a simmer and then add in the cauliflower, potato, and garam masala. Stir until the cauliflower and potatoes are all coated in the curry. Cook, covered, for about 15 minutes or until potatoes and cauliflower are tender, but not mushy.

Remove from heat and stir in the chopped cilantro leaves and a squeeze of lime. Add more salt and spice, to taste. Serve with lime wedge and cilantro to garnish, if desired.

Recipe and photo by Natalie Bickford

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

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.