Onion: If you have a party coming up, use your onions to make the Pan Fried Onion Dip recipe below. I make it when I'm going to have a big crowd around to eat it...or I'll just eat it all myself. Yum.
Carrots: Look what I found out about the nutrition of colorful carrots:
Beets: I love these as a side dressed with honey, butter, a splash of vinegar and salt.Paste Tomatoes and other tomatoes: why not make Julia Child's stuffed tomatoes? I posted the recipe below. My mom made something like this as a side dish, but I can make a whole meal of them.Broccoli: I made some broccoli pesto today. It's awfully good on hot pasta, but would make a decent sandwich spread, too.New Yellow Potatoes: These are perfect for potato salad, chunky soups or any other recipe where you want the potato to keep it's shapeArugula: Make BATs (Bacon Lettuce and Arugula sandwiches)Radishes: Make Do Chua (Vietnamese radish and carrot pickles), The are great on
- Orange: Beta and alpha carotene pigment. This promotes vitamin A production by the body, which is essential for healthy eyes.
- Purple: Anthocyanin, beta and alpha carotene pigment. Purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.
- Red: Lycopene and beta-carotene pigment. Lycopene is the same red pigment that gives tomatoes their deep color and is linked to a lower risk of certain cancers, such as prostate cancer.
- Yellow: Xanthophykks and lutein. Both are linked to cancer prevention and better eye health.
- White: The nutrients don’t come from the pigment but from the fiber, which promotes healthy digestion.
sandwiches (try them on grilled pork burgers), or on top of salads
Broccoli Pesto on homemade orecchiette pasta.
Pesto may not be the best word for this. It is creamy and fragrant with fresh basil and garlic. It would be nice spread on crackers. I enjoy it dolloped onto hot pasta. Spread it on toast and top with sliced tomatoes for a nice little lunch or snack. This is a great way to use up last night's steamed broccoli.
2 cups steamed broccoli, cooled
1/2 cup fresh basil leaves
1 oz. cream cheese, room temperature
1 garlic clove, roughly chopped
3 Tbsp. olive oil
1/2 cup grated parmesan cheese
salt to taste (about 1/2 tsp.)
Place all ingredients in a food processor and pulse until very smooth. Taste and add salt as needed.
Makes about 1 1 /4 cups
(pickled carrot and radish slaw)
Makes about 3 cups
1 large carrot, peeled and cut into thick matchsticks
1 pound radishes, cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar
1 cup lukewarm water
1. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. Let stand 10 minutes longer. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.
2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.
Julia’s Stuffed Tomatoes Provencal
If you can’t find dried herbes de Provence at your grocery, feel free to use other fresh or dried herbs, like basil, oregano and thyme.Excerpted from “Julia and Jacques: Cooking at Home” by Julia Child and Jacques Pépin
Yield: 6 tomato halves
For the stuffing
- 3 LARGE FIRM RIPE TOMATOES
- SALT AND FRESHLY GROUND PEPPER
- 1 TO 1 1/2 CUPS FRESH BREAD CRUMBS (SEE NOTE)
- 2 TABLESPOONS MINCED SHALLOTS
- 1 TEASPOON DRIED HERBES DE PROVENCE
- 3 TABLESPOONS FRESHLY GRATED PARMESAN CHEESE
- 2 TO 3 TABLESPOONS CHOPPED PARSLEY
- 3 TO 4 TABLESPOONS OLIVE OIL
- A SHALLOW BAKING DISH, LIGHTLY BRUSHED WITH OLIVE OIL
Note on Bread Crumbs:
- Set a rack on the upper-middle level, and preheat the oven to 400 degrees F.
- Preparing the tomatoes: Core the tomatoes, and cut them in half crosswise. Over a plate or bowl, squeeze each half gently to force out the seeds and juice. With your fingers, clean the cavities of any clinging seeds. Arrange in the baking dish cut side up. If any halves are wobbly or tilted, trim a bit off the bottom so that they sit flat in the pan. Season with a sprinkling of salt and freshly ground pepper to taste.
- Stuffing and baking the tomatoes: Stir together the bread crumbs, shallots, dried herbs, grated cheese, and chopped parsley in a small bowl. Add 2 or 3 tablespoons of the olive oil, tossing well to moisten the crumbs evenly.
- Spoon the stuffing into the tomato halves, pushing it down into the cavities and mounding on top. Drizzle a scant teaspoon of oil over the top of each half.
- Bake for approximately 20 minutes, or until the topping has browned and the tomatoes are hot but still keep their shape. Serve hot in the baking dish, or move them carefully to a clean platter.
Start with homemade-style white bread, crusts removed, either genuinely home-baked or a commercial variety like Pepperidge Farm. Tear the bread into small chunks, then pulse them, about 2 cups at a time, in a food processor until the crumbs have the texture you want.Do-Ahead Note:
The tomato halves can be stuffed several hours in advance and refrigerated before baking.
Copyright © 1999 by A La Carte Communications. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
Pan Fried Onion Dip
I took this to a party last weekend and was mobbed for the recipe. It always get rave reviews. It is based on a recipe by Ina Garten.
2 Tbsp. butter
2 Tbsp. olive oil
2 large onions, peeled and chopped (about 3 cups)
1/4 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. ground black pepper
4 oz. cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonaisse
- In a large skillet, heat the butter and oil until foamy over medium heat. Add onions, cayenne, salt, and black pepper and cook until onions are translucent, about 10 minutes. Reduce heat and continue to cook, stirring occasionally until onions are a deep caramelized brown, at least 20 minutes. Let Cool.
- In an electric mixer, beat the cream cheese, sour cream, and mayo together until smooth. Stir in onions. Taste and add more salt and pepper if needed. Serve at room temperature.
Makes 2 cups
We survived the MN Garlic Festival and my supplies are mostly put away. Whew.
Wanna read something kind of funny. Check out my latest post in my Kitchen Journal. The tab is at the top of the page.
Yellow Tomatoes: chop and toss with hot cooked pasta, chopped basil, butter and salt and pepper. Top with Parm.
Sweet Corn: We like to cook it in the microwave--husks and all--for 4 minutes. Protect your hands with a towel when you pull the husk off.
Potatoes: There is a reason new potatoes with parsley is a classic. Boil whole until tender. When just cool enough to handle, cut into chunks. Brown in butter. Toss in a handful of chopped parsley just before they are done and season with salt and pepper.
Broccoli: Soak in cold salted water. Cabbage worms will let go and float up to the top of the water. I'm going to use some of this in soup, just swap out broccoli for the radishes-
peeled stems are great this way.
Husk Cherries: a.k.a. ground cherries. These are my new favorite. So tropical! They are related to tomatillos, so they'd be nice in a fruity salsa. I'm just going to eat them. Here is a good post about them
Onion: I think you can figure this out
Garlic: this is new crop garlic and may be a bit more difficult to peel. Try this trick for peeling a lot of garlic. Separate cloves by smashing the head. Put cloves in a quart mason jar and put on the lid. Shake it hard and the skins should come off....mostly.
Swiss Chard: Slice the stems and leaves separately. Sautee stems with garlic in olive oil until almost tender. Drop in chopped leaves...salt and sautee until wilted. Add a few drops of water if there wasn't mush clinging to the leaves. Add a pinch of crushed red pepper--taste and correct seasoning with salt and pepper. Enjoy!
Like Greg said, The Minnesota Garlic Festival
is this Saturday in Hutchinson, MN. It is consuming most of my time right now, so I've linked you up to a bunch of good recipes instead of doing my own. Come out to Hutch and watch the chefs in action, enjoy free samples from the demos and have lunch at the best restaurant in Minnesota, the Great Scape Cafe. New this year is the addition of wood fired pizza by Red Wagon Pizza and Victor's on Water. We also are having a pig roast done by the King of Porc, Thomas Boemer, to be served at 5, the end of the day.
dress shreds with your favorite vinaigrette or creamy dressing, sauté shreds in butter and season with salt and pepper Scallions:
slice into salads, add to stir fry, brush with oil and grill whole Eggplant: roast cubes in olive oil with garlic and salt--you can freeze any extra
, layer sautéed slices with cheese and marinara like lasagna, make baba ganoush
for your toastTomatoes:
we eat these like candy, cut in half and cook cut side down in the pan you've just cooked bacon in for your breakfast until they brown a bit Zucchini:
cook slices in a hot pan with a little olive oil until they blister and brown a bit, make muffins, make ratatouillemild mustard greens:
eat like lettuce, it's nice on sandwiches. Add to stir fries--I like to make my stir fry of chicken and veggies then turn off the heat and toss in the sliced greens letting the residual heat wilt them, stir into good ramen soup.
I'm making Chicken Shwarma
for dinner tonight. I'll grill the marinated chicken. While I've got the grill going, I'll cook some eggplant, and scallions that I've brushed with olive oil. For the meal, I'll just slice the grilled chicken and stuff it into pitas along with shreds of grilled eggplant and sliced scallions and drizzle the whole thing with creamy yogurt cucumber sauce. Here is another good-looking recipe for it.
My friend and fellow food pro Meredith Deed
s just returned from Spain where they enjoyed Pan Con Tomate for breakfast. The photo below is of her breakfast back at home last week. I had the same this morning, but I used a yellow tomato that, while delish, was less photogenic. Pan Con Tomate or tomato toast is one of the best and simplest ways to celebrate the summer tomato.
- Toast slices of nice sturdy bread.
- Cut a very ripe tomato in half, crosswise.
- Scrub the cut side of the tomato on the bread. The toast with grate the tomato flesh, covering it with a rich jammy topping and leaving the skin in your hands. Discard the skin.
- Drizzle with good extra virgin olive oil and sprinkle with salt.
Meredith Deeds' Pan Con Tomate or Tomato Toast.
quinoa tabouleh salad
Quinoa Tabouleh SaladBased on a recipe from Bon Apetit Magazine 2012I love having a big bowl of this on hand for quick meals. It tastes event better
the second day
and will keep for 4 days in the fridge.
1 cup quinoa, rinsed well 1/2 teaspoon kosher salt plus more2 tablespoon fresh lemon juice 1 garlic clove, minced1/2 cup extra-virgin olive oil Freshly ground black pepper1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces1 pint cherry tomatoes, halved 2/3 cup chopped flat-leaf parsley 1/2 cup chopped fresh mint2 scallions, thinly sliced
- Cook quinoa as directed on package adding 1/2 tsp. salt to the cooking water.
- Meanwhile, whisk lemon juice, garlic and olive oil together in a small bowl. Season to taste with salt and pepper.
- Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl.
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Drizzle dressing over salad and toss to coat. Season to taste with salt and pepper.
Makes 6 servings
It took me a while to warm to fennel. Now I love it's bracing licorice flavor that takes to well to a citrus vinaigrette. I learned to love it when my sister-in-law, Lisa, brought a big pan of roasted veggies to a family meal. The fennel was sweet and mellow. I've loved it ever since. When it's too warm to oven roast, I turn to my trusty iron skillet.
Pan Roasted Fennel
- Trim off top and bottom of the fennel bulb.
- Slice into 1/4-inch slices. Wash well, sand likes to hide in the "petals".
- Heat a film of olive oil until hot over medium high heat in a heavy skillet, preferable cast iron.
- Add fennel in a single layer, and cook until browned on both sides, turning with a spatula.
- Lift to a serving plate and season with salt. Garnish with chopped fennel fronds, if desired.
onion, new potatoes, arugula, Napa cabbage, cucumbers, Hungarian hot wax peppers, tomatoes, basil, eggplant
I walked around the farm with Greg last night. What a magical place. We tasted our way through early tomatoes and green grains of wheat. I've always known the food we grow close to home is better. Fragile ripe strawberries can't make it to a far away market. If you've only ever tasted a California strawberry, it's a revelation to taste it's homegrown counterpart. I pity the person who's never tasted a ripe tomato just picked from the vine. It used to be simply a matter of quality for me. But for the last month and a half I've been walking the walk and eating really well. Nothing crazy. Just foods with 5 ingredients or less, mostly organic, 7 or more fruits and veg. a day, a lot less meat. I eat full fat dairy: yogurt, cottage cheese, butter and cheese. Good pasture raised meats when I can get it and lots of local organic eggs. Quinoa and kale are my friends. I've had an oatmeal cookie or two--homemade with good ingredients. I actually go to the gym. I've had significant help from a wellness coach that I see weekly. I've done nothing earth shattering or too strenuous. My food is delicious. I know I can't compromise on that. I've lost 20 lbs. with more to go. I just got back some blood test results that show my numbers are all better by about 25%. I feel like I've got a handle on this. I'm still struggling with the gym part...but it's manageable. What it boils down to is I"m not going to settle for mediocre food. The stuff in this CSA box is vibrant and full of life and when I eat it, I am too.
how about that cabbage?! Isn't it a honey? I pulled off the big outer leaves and stuffed them with a pork and rice filling like I'd use in a Chinese dumpling. I used my dandy steamer basket to cook them and drizzled them with a bit of a dipping sauce. Three make a nice meal. One would be a tasty appetizer.
Cabbage Leaf Pork Dumplings
2 Tbsp. sunflower seed oil
1 tsp. sesame seed oil
2-inch piece of ginger, peeled and chopped
3 cloves garlic, finely chopped
4 oz. sliced shiitake mushroom caps
1 lb. ground pork
1 cup cooked brown rice
1/4 cup sliced green onions, white part only, tops reserved
1/2 tsp. red pepper flakes
1 Tbsp. tamari sauce
1 tsp. rice wine vinegar
12 large Napa cabbage leaves
- Wash cabbage well. Working with three leaves at a time, wrap wet cabbage leaves in a dish towel or paper towels. Microwave on HIGH for one minute to wilt the leaves. Trim off the stalk of each leaf, about 2 to 4 inches. Chop stalks and reserve 1 cup for filling.
- In a medium skillet, heat oils over medium heat until hot. Add ginger and garlic and cook about 10 seconds or until fragrant. Add mushrooms and cook, stirring occasionally until beginning to brown.
- In a large bowl, combine, pork, chopped cabbage stems, mushroom mixture, green onions, red pepper flakes, tamari and vinegar. Use your hands to mix it well.
- Lay out the leaves on a work surface with the stems toward you. Spoon about 1/4 cup of the filling on the bottom third of each leaf. Fold up the stem over the filling. Fold each side in and roll up like a burrito, shaping each into a neat bundle. If you want to be fancy, you can tie up your bundle with a strip of green onion. Wrap the onion spears in a towel and microwave for a minute to blanch.
- Line a metal or bamboo steamer basket with cabbage leaves. use imperfect ones or extra stems for this. Arrange the stuffed leaves, seam side down in a single layer in the basket. If you need to double up a couple to fit, that's OK. Top with another loose leaf.
- Steam over a pot of boiling water, covered, for 30 minutes or until pork is cooked through. Serve drizzled with dipping sauce.
1/4 cup tamari
1/4 cup rice vinegar
1 tsp. chili garlic sauce
1/2 tsp. sesame oil
Makes 12 rolls, about 4 servings
Spicy Napa Slaw
Vinaigrette for Spicy Napa Slaw
This is adapted from a recipe by Alex Roberts that he serves in his Restaurant, Brasa. Keeping the dressing separate until your ready to serve it preserves the leafy texture of the Napa cabbage.
1 tablespoon coarsely chopped shallots or onion
1/4 cup fresh lime juice (about 2 limes)
1 teaspoon sugar
1/2 teaspoon salt
1 serrano chile, coarsely chopped, seeded if desired
1/3 cup sunflower seed oil or other neutral oil
1/3 cup sour cream, at room temperature
Blend everything in the jar of a blender until herbs are finely chopped but still recognizable. Drizzle over thinly sliced Napa cabbage.
To make it exactly like Brasa's: chop the herbs separately, use regular cabbage, very finely shredded, and toss with the dressing. Let it chill a while before you serve it.
Kohlrabi, kale, zucchini, stunt radishes from Liz Otto's garden standing in, green beans
As I was making the two recipes for this week's post, I realized these are basic techniques. You can swap out dozens of veggies for the radishes and zucchini I used.
This soup is perfect for summer radishes that are getting a bit hot and spicy. I'm in love with the pale rose color. Smaller radishes will make a rosier soup. A creamy soup based on a vegetable is a staple recipe. 2 cups of turnips, broccoli, spinach, winter squash can all be used in place of the radishes in their own season. I always add a potato to the cooked veggies to smooth and thicken the soup instead of relying on flour.
The fritters are a favorite lunch, side dish or welcome appetizer. Once again, today's zucchini could easily be swapped out with the kohlrabi, cabbage, or sweet potatoes. I used garbanzo bean flour to bind the shreds for a little boost of nutrition and because it tastes so good. This makes them a lot like the Indian socca. Bob's Red Mill garbanzo bean flour is probably the easiest brand to find. You can get a better price at an Asian food store where it may be labeled besan or gram flour. Just read the label. White flour works, too, it's just a little heavier, so you should add a pinch of baking powder.
Creamy Radish Soup
Creamy Radish Soup
This is perfect for spicy radishes. Cooking them mellows the heat. Serve hot or chilled.
2 Tbsp. Butter
1 bunch radishes, root and stems trimmed, coarsely chopped (about 2 cups)
1/2 cup chopped onion
1 clove garlic, chopped
1/2 tsp. salt
1 Yukon gold or white potato, peeled and coarsely chopped
1/2 cup broth (chicken or vegetable) or water
1 1/2 cups whole milk
1/4 tsp. pepper
- In a medium pot, melt butter over medium heat. Add radish, onion and garlic. Stir to coat with butter. Add salt. Cook, stirring occasionally, until vegetables are softened but not brown, about 3 minutes.
- Add potato and broth. Bring to a boil. Reduce heat, cover and simmer 15 minutes or until potatoes are very tender.
- Add milk and pepper. Use an immersion blender to puree soup until very smooth. If you use a standard blender, blend it in batches and remove center plug from lid. Cover top with kitchen towel as hot soup can spurt out while blending.
- Spoon into bowls and serve topped with a dollop of sour cream, slivers of radish and chopped herbs, if desired.
- This is great chilled, too. Whisk in a bit more cold milk if it gets too thick.
- Sub 2 cups of virtually any vegetable for the radishes.
Makes 4 servings
Yellow Zucchini & Garbanzo Bean Pancakes
Zucchini & Garbanzo Bean Pancakes
Serve as an appetizer, a side dish, or a light supper with a salad.
1 medium zucchini, shredded with the large holes of a box grater
2 Tbsp. grated onion
1 egg, lightly beaten
1/4 cup garbanzo bean flour (also known as besan or gram flour)
1/2 tsp. salt
1/4 tsp. pepper
sunflower or other vegetable oil
- In a large bowl, stir together all ingredients until no dry bits of flour remain.
- in a large skillet, heat 1/4 inch of oil over medium high heat. Drop a tiny bit of batter into skillet, if it sizzles the oil is hot enough.
- Drop heaping spoonfuls of batter into pan and use back of spoon to spread batter to 1/2-inch thickness. Cook about 2 minutes on each side or until golden brown.
- Drain briefly on paper towels and serve topped with a dollop of sour cream, if desired. Serve immediately.
- Use any veggie you like: shredded butternut squash, sweet corn, slivered cabbage, chopped broccoli...or a combo of these, get creative.
- These will hold in a warm oven for up to 30 minutes.
- The simple flavor of these pancakes is a great foundation for spicy salsa, slivers of ham, or smoked salmon.
- If you can't find garbanzo bean flour, use 1/4 cup all-purpose flour plus a 1/2 tsp. baking powder.
Makes about 8 (3-inch) pancakes
Bastille Day, July 14th is my birthday. July 15th is my daughter's birthday. Wed. some dear friends who are moving to Florida has a going away party... then Thursday another good friend had a big barn bash. I didn't get much done this week.....
But I did buy myself a present. A Vegetti! As seen on TV!
I looked at the hand cranked kind and didn't want to devote that much cupboard space to this contraption.
This works like a pencil sharpener. Choose a zucchini that fits the opening. Using a larger veg or trying to cut one down to fit does not work well. You just twist it through either the small or big end and you get a pile of zucchini "noodles"....zoodles. Plus a weird worm looking core.
I made my zoodles into pad thai. Very satisfying. They still tasted like zucchini, but luckily I like zucchini.
Pad Thai Zoodles
2 medium zucchini cut into noodles
sunflower seed oil
2 cloves garlic, finely chopped
1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
1 Tbsp. soy sauce
1 egg, beaten
1/2 cup fresh bean sprouts
2 medium green onions, sliced
Juice of 1/2 lime
2 Tbsp. rice vinegar
2 Tbsp. fish sauce
Crushed red pepper flakes to taste
2 Tbsp. crushed peanuts
2 Tbsp. chopped fresh cilantro
- Heat a large nonstick skillet on medium-high heat. Add one tablespoon of oil. Then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender. Don't overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
- Dump noodles into a colander to rest and drain about 5 minutes. Wipe out skillet and add another film of oil. Add garlic, chicken and soy sauce and cook, stirring, until cooked through and no longer pink inside. Remove to a dish and keep warm.
- Add more oil, if needed. Add egg and cook, stirring, until scrambled. Return chicken, zucchini noodles to pan. Add bean sprouts and green onions.
- Stir all the sauce ingredients together in a small dish and pour into pan. Stir, cooking a few minutes until bean sprouts are just tender.
- Pile onto a serving platter and garnish with peanuts and cilantro.
makes 2 generous servings
Green Beans, Lettuce (red and bronze), snap peas, zucchini, cucumbers, and arugula.
Take a look back to previous summer blogs for lots of recipes and ideas. I've got a new recipe below for Sautéed Cucumbers. I've seen them on menus before, but have never tried it until last night. They were sooooo good. Mark pronounced them the best non-pickle cucumbers he's ever had. He's only 21, so.... The flavor of the cucumbers becomes sweet and nutty. This preparation is very French, so it's appropriate for the fast approaching Bastille Day (July 14th and my birthday....)
A nice change of pace on the side of a spicy barbecue.
- Peel cucumbers. If they are very fresh and young you can skip this.
- Cut into 1/2inch thick chunks or slice for a silkier finished dish.
- Melt a little butter in a skillet over medium high heat.
- When butter is foamy, add cucumbers and cook, turning occasionally, until beginning to brown in spots.
- Season with salt and pepper. Add chopped herbs (dill, tarragon, parsley are all nice), and serve.
In this week's box:
lettuce, 3 kinds
2 kinds of mustard greens (I don't know why I said radish greens in the video)
Diced Turnips and their greens with ham
This is a bowl of summer comfort. I have always loved turnips. We rarely had them at home, so they felt like a treat. That's a funny thing for such a humble veg. Cooking the tops and the turnips together is a common southern thing. Adding some scraps of ham or chunks of grilled chicken make this a meal that positively screams out for a square of corn bread.
I like to make a big pot full because it reheats so well.
Be sure to wash the greens in a sink full of cold water with a big pinch of salt. Swish them around then let them float to the top. The sand will drop to the bottom and you can lift out clean greens.
I pull off the bitter stems. For the sake of full disclosure, some people leave them in and add a big spoonful of sugar to the pot to balance the bitterness. Roll tup the leaves like a sausage and slice into ribbons. Then run you knife through the other way to chop.
I drop the cubed turnips into a pot of cold water until I'm ready to use them.
Turnip Greens Wilting
Don't be surprised by how much the greens reduce when they cook.
Diced Turnips Cooked with Their Greens
- Trim the greens off of a bunch of turnips. Wash greens well. Pull off and discard the bitter stems, if desired. Coarsely chop into bite sized pieces.
- Wash and peel the fibrous skin from the turnips. Cut into 1/2-inch cubes. Put in a bowl with just enough water to cover.
- Cook a couple of strips of chopped bacon with a small chopped onion and some chopped garlic until bacon is cooked through and onion is tender. Or you can cook the garlic and onion in a little bacon fat from the jar you keep in the fridge and add some diced lean ham or smoked turkey or chicken.
- Make sure the chopped greens are still wet from washing, and drop them into the pot. Add a little water if needed. Cover and reduce heat. Let them steam until wilted, about 3 to 5 minutes.
- Pour in the cubed turnips and the water they are soaking in. Add lots of fresh pepper. Bring to a boil, reduce heat, cover and simmer 15 minutes or until turnips are tender. Taste and season to taste with salt. If the greens are bitter, add sugar, a pinch at a time.
- Serve with cornbread and hot sauce on the side.
HOW TO FLATTEN YOUR BOX
Garden Lettuce and Herb Salad with Buttermilk Vinaigrette
This is a workhorse of a dressing. It’s great on salads, but it also makes a nice marinade for grilled chicken. It's pretty to drizzle a little additional olive oil on your dressed salad.
1/2 cup buttermilk
1/4 cup plain Greek yogurt
2 Tbsp. cider vinegar
1 clove garlic, pressed or finely minced OR 4 or 5 garlic scapes, chopped
1 tsp. salt
1/2 tsp. pepper
1/4 cup olive oil
1/2 cup chopped fresh herbs (try chives, tarragon, parsley, or dill)
1 tsp. chopped thyme, oregano, or marjoram
Put all ingredients in a blender and blend until herbs are finely minced.
This keeps for a week in the fridge.
Makes about 1 1/2 cups
Cuban Style Black Beans
This is fast and delish. They taste great as a soup or a saucy side with rice. I love the leftovers to mash and refry. Spread them on a roll and top with spicy grilled meats for a great Torta. Add to quesedillas or roll in a tortilla. All the usual taco toppings are great with these: sour cream, shredded or crumbled cheese, chopped raw onions, cilantro, avocado....
3 Tbsp. olive oil
1 small onion, chopped
2 garlic cloves, chopped
2 Tbsp. chili powder
1 tsp. cumin
1 small jalapeño, chopped
2 cups dry black beans, rinsed and picked over
6 cups chicken or vegetable broth
1 bay leaf
- In a 6-quart pressure cooker heat the olive oil over medium high heat. Add onion and garlic and cook until wilted and beginning to brown. Stir in the chili powder, cumin and jalapeño.
- Add beans, broth and bay leaf. Bring to a boil. Reduce heat to a simmer and latch on lid. Cook at high pressure for 1 hour.
- Remove from heat and let stand 5 minutes. Release the steam or cool the pan as manufacturer directs. Remove lid. Stir. If beans are underdone, simmer with the lid off until tender. Season to taste with salt.
Adding a ham hock or a smoked turkey wing to the cooking beans amps up the flavor even more.
To make these without a pressure cooker, soak in boiling water for an hour, drain and proceed as written. Then you will need to simmer the beans about an hour.
Makes 6 servings