Green Salad w/ Strawberries, Walnuts & Red Onions

Green Salad w/ Strawberries, Walnuts & Red Onions

Adding fresh berries, strawberries in this case, to a green salad adds sweetness and acidity. Just a handful of ingredients come together into a light, spring salad.

Serves 4

6 -7 cups tender lettuce like oak leaf or butter lettuce, washed, dried and torn

1/2 cup toasted walnuts, roughly chopped

1/4 cup very thinly sliced red onion

2/3 cup strawberries, quartered

Vinaigrette

1/2 teaspoon Dijon-style mustard (optional)

2 tablespoons red wine vinegar

5 tablespoons olive oil

Salt and freshly ground pepper, to taste

1/2 teaspoon fresh or dried thyme

1. Put salad ingredients in a serving bowl. Put all dressing ingredients in a pint jar with a tight-fitting lid. Shake well until emulsified. Taste and adjust with more vinegar and/or salt or whatever else you think it needs. It should be bright and strongly flavored.

2. Dress salad with about half the dressing, taste and adjust as needed. Reserve remainder of the dressing for another salad.

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Brothy Beans & Greens

Brothy Beans & Greens

This is a template, not a precise recipe. The idea is to soften leafy greens in a pot of home-cooked or canned beans. Season with garlic and hot pepper if you’d like.  Make however much of this you’d like. It keeps and reheats well for up to 5 days.

Serves 4

Variations

• skip the toasted bread crumbs

• serve over toasted bread rubbed with garlic instead of topping with bread crumbs

• add sauteed garlic and/or onions

• use chickpeas instead of beans

• add some chopped parsley, cilantro, basil or mint right before serving

• if using canned beans, drain and rinse well, cover with 1 inch of water or broth and simmer for 7-10 minutes and proceed with instructions

3-4 cups home-cooked or canned beans (see variations a above) in their cooking liquid

1 bunch mustard greens, chard, kale or collard greens, tough stems removed and leaves chopped

Salt and pepper, to taste (will depend on how salty your bean cooking liquid already is so taste and adjust)

Hot red pepper (optional)

Olive oil

Toasted bread crumbs or croutons for serving (optional)

1. Heat beans in their cooking liquid over medium-high heat. If you have lots of liquid drain some of it off. You want some broth but not to much so the resulting dish is creamy not soupy.

2. Add chopped greens, a little salt and pepper and hot pepper, if using, and simmer for 5-15 minutes depending on the greens you’re using. Mustard greens and chard will cook more quickly than kale and collards. Taste and adjust seasoning.

3. Drizzle generously with olive oil and serve hot or warm with optional toasted bread crumbs or over garlic-rubbed toast (see variations). These reheat and keep well for up to 5 days. Serve for breakfast topped with an egg if you’d like.

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Aloo Gobi (Spiced Cauliflower & Potatoes)

Aloo Gobi (Spiced Cauliflower & Potatoes) 

Fragrant, light yet complex, this Indian dish is beloved far and wide and varies from cook to cook. Scale it up or down or vary the ratios as needed. Just be sure to use plenty of garlic and ginger.

 Serves 4-6

2 tablespoons oil

1 tablespoon minced, fresh ginger

4 cloves garlic, minced

2 large potatoes (about 1 lb), diced

2 teaspoons garam masala

1/2 teaspoon turmeric

1/4 – 1/2 teaspoon red chili powder

1 1/2 teaspoon salt

1 medium cauliflower, including core and leaves if attached, cut into bite-sized pieces

2 cups fresh or 1 cup canned, diced tomatoes

1/2 cup cilantro leaves and stems, finely chopped

Naan or rice for serving

Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and cook stirring often for just a minute or two until just starting to color. 

Add the potatoes, garam masala, turmeric, chili powder and salt and mix well. Cook for another couple of minutes until the spices are fragrant. Add the cauliflower and tomatoes and incorporate well. Cover the skillet and bring to a simmer and then turn down to medium and simmer for about 30 minutes until the vegetables are tender but not mushy. Stir in the cilantro, taste and adjust with salt if needed. Serve warm with Naan or rice.

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Radish Top & Herb Chimichurri

Radish Top & Herb Chimichurri

Chimichurri is a bright, vinegary, herb-packed sauce that originated in Argentina and is traditionally served with grilled beef. It’s a really versatile sauce and a close cousin to the Italian Salsa Verde of which I’m equally fond and is delicious on vegetables, grains, beans, eggs, tofu, etc.

In this version I used the  fresh radish tops that came in my CSA recently to replace some of the more typically used herbs and put the tops to good use.

Yields about 1 cup

1 bunch radish tops/greens, well washed and dried

2/3 cup parsley leaves, packed

1/2 cup cilantro leaves and stems, packed

2 cloves garlic or 1 garlic scape or stalk of small green garlic

1/2 teaspoon ground cumin

1/4 teaspoon (or more) red pepper flakes

1/3 cup red wine vinegar (more to taste)

1/2 cup good olive oil

Sea salt

Finely chop all the herbs and radish tops and garlic by hand or process in a food processor. Add in the spices and vinegar and oil. Taste and adjust seasoning. It should be nice and vinegary with a bit of heat from the pepper and garlic. It should be fairly loose too so add oil if it’s too thick.

Serve with any grilled vegetables, hard-cooked eggs or over grains, beans, etc. …

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Radish, Pea & Asparagus Salad w/ Mint

Radish, Pea & Asparagus Salad w/ Mint

I think of this as my spring-time Greek salad–chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.

 Variations:

• Mix and match your vegetables

• Delicious herbs that you can add to suit your taste are parsley, tarragon, chervil, chives or any combo.

• Substitute 1/3 cup toasted seeds or nuts for the feta.

Serves 4

1 bunch radishes, washed, trimmed and cut into chunks

2-3 Japanese salad turnips (Hakurei turnips), washed, trimmed and cut into chunks

1 spring onion or about 1/4 cup any onion you have, chopped

4-5 asparagus spears, washed and thinly sliced on the diagonal

1 cup snap peas, strings removed and cut into thirds

Handful of mint leaves, chopped (see variations)

A little fresh or dried thyme

Salt and freshly ground black pepper, to taste

1 tablespoon red wine vinegar

2 tablespoons olive oil

2-3 ounces feta, crumbled (see variations)

Put all the ingredients, except the feta, in a bowl. Toss well, taste and adjust seasoning with vinegar and/or salt or oil. Gently toss in feta and serve.

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Greens w/ Tahini Yogurt Herb Sauce

Greens w/ Tahini Yogurt Herb Sauce

This sauce is good on most any vegetable but here it enriches simply blanched collard raab and purple sprouting broccoli.

 Serves 4 as a side

Variations:

• Use blanched or roasted broccoli, cauliflower instead of the raab

• Add toasted, chopped walnuts or nuts/seeds of your choice for crunch and heft

1 bunch collard or kale raab or rapini, washed

2 teaspoons salt

Tahini yogurt sauce

3 tablespoons tahini

3 tablespoons plain yogurt (preferably whole milk–Greek works fine too)

Water to thin to desired consistency

1 tablespoon olive oil

1 stalk green garlic or 1 clove regular garlic, minced (if using green garlic, use as much of the green stalk as feels tender and easy to chop)

1 cup fresh tender herbs, finely chopped (parsley, mint, chives, sorrel, cilantro, chervil)

1 tablespoon lemon juice (about half a lemon’s worth) or to taste

1/4 teaspoon salt, more to taste

1. Bring a large pot of water to a boil. Add salt and the raab, cover and bring back to a boil. Blanch for 2-3 minutes or until the stems are just tender. Drain well and set aside.

2. Mix sauce ingredients in a medium bowl, thinning with water as needed to get a smooth but not too runny consistency. Taste and adjust with salt and/or lemon juice as needed.

3. Serve warm or room temperature greens with the sauce.

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Herb-Braised Asparagus

Herb-Braised Asparagus

Rosemary and bay might seem unusual for asparagus but trust me and try it!

1 1/2-2 lbs asparagus (I prefer nice plump stalks to skinny ones here, as in most asparagus preparations in fact), washed and tough ends snapped off

2 bay leaves (fresh if you have a bay tree nearby)

2 sprigs fresh rosemary

Sea salt

1 tablespoon olive oil

Splash of water (1-2 tablespoons)

In a large skillet toss the asparagus with the herbs, salt and oil. Add a little water and cook, covered, over high heat for a couple of minutes until the pot is nicely sizzling. Turn down to medium or medium-high and continue cooking for another 6-7 minutes until the asparagus is tender and browning in spots.

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Nettle & Sorrel Deviled Eggs

Nettle & Sorrel Deviled Eggs

Spring is the time for nettles and sorrel and this is a lovely, greener-than-typical, variation of deviled eggs.

8 hardboiled eggs*

2 teaspoons Dijon-style mustard

3-4 tablespoons mayonnaise

1/3 cup sorrel leaves, finely chopped

1/3 cup blanched nettles, squeezed out and very finely chopped (from a scant 1/2 lb fresh nettles)

2 teaspoons chopped fresh chives or minced onion (optional)

Salt and freshly ground pepper, to taste

Slice eggs in half lengthwise. Scoop out yolks and put into a bowl. Mash with a fork and add the remainder of the ingredients until well mixed. Adjust seasoning to your liking. Fill mixture back into egg halves with a teaspoon.

*Note on hard boiling eggs: Cover eggs generously with cold water and bring to a boil. As soon as the water is boiling turn off the heat. For eggs where you want the yolk firm but not dry, leave in hot water for 10-11 minutes depending on the size of the eggs. Drain and fill pot with cold water to stop cooking. For eggs that have solid yolks but have a slightly creamier interior (for salads, Salad Nicoise, etc.) take out of hot water after 8-9 minutes. 

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Roasted Sweet Potato Salad with Yogurt Herb Dressing

Roasted Sweet Potato Salad with Yogurt Herb Dressing

This salad is full of flavor and textures. The dressing is delicious, and would be fantastic over any roasted vegetables or as a dip or sandwich spread.

Serves 4

1 large or 2 medium sweet potatoes, chopped into 1/2 inch cubes

1 tablespoon oil 

Salt

8 cups arugula, spinach or lettuce (I used a mix of arugula and spinach)

1/2 cup toasted almonds (or other nuts), roughly chopped

1/4 cup crumbled feta

Dressing:

1 1/2 cups mixed herbs such as basil, parsley, cilantro, dill, chives or green onion 

1/2 cup plain Greek yogurt (can use regular yogurt too, the dressing will be slightly thinner)

2 tablespoons olive oil

2 tablespoon fresh lemon juice

1 large clove garlic

1/2 teaspoon salt

Black pepper, to taste

Preheat oven to 400 degrees. 

 1. Add sweet potatoes to a baking sheet and toss with oil and a generous sprinkling of salt. Roast for 30 minutes, tossing halfway through, until tender and starting to brown. Remove from the oven and let cool slightly.

2. Add all dressing ingredients to a food processor or blender and blend until herbs are finely chopped and the dressing is smooth. Taste and adjust seasoning.

3. Add greens and roasted sweet potatoes to a serving bowl and toss with some of the dressing (you’ll likely have more dressing than you need). Top with almonds, feta and another drizzle of dressing if desired. Serve immediately.

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Cook-with-what-you-have Green Salad with Dates

Cook-with-what-you-have Green Salad with Dates

Salads are superb templates. And sometimes a slightly more substantial green salad with crunch, a little sweetness, and maybe a little spice is in order.  

You will need to taste and adjust your version to balance the tart and sweet and crunch as ingredients vary widely. Add a pinch of sugar if your dried fruit is quite tart.

 Variations

• Use thinly sliced sweet peppers, snap or snow peas, kohlrabi, celery or cucumbers instead of or in addition to the carrots.

• Add a handful of halved cherry tomatoes.

• Use whatever toasted seeds or nuts (roughly chopped) you have.

• Substitute large, toasted bread crumbs or small croutons for the nuts/seeds

Serves 4

8 cups romaine or other head lettuce of your choice or a combination of arugula and lettuce

2 medium carrots, grated

2 scallions, white and green parts very thinly sliced

1/2 cup tender herbs like basil, parsley, cilantro, roughly chopped

1/2 cup toasted almonds, hazelnuts, walnuts, peanuts or pecans, roughly chopped or pumpkin or sunflower seeds

1/3 cup dates, chopped (or dried apricots, cranberries, golden raisins)

1 teaspoon minced fresh jalapeno or other fresh hot pepper (or add some chili flakes or dried chili to the dressing)

Dressing:

1 tablespoon red wine vinegar (or vinegar of your choice or lemon juice), more to taste

3 tablespoons olive oil, more to taste

Salt and freshly ground pepper, to taste 

Put all the salad ingredients in a large bowl. Add vinegar, oil and salt and pepper and toss well, taste and adjust seasoning. Serve immediately.

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Stewed Collard Greens

Stewed Collard Greens

This recipe is inspired by a recipe for Zebhi Hamli, an Eritrean dish of stewed spinach from the wonderful book In Bibi’s Kitchen by Hawa Hassan. Here it’s served with Shiro, the beloved Eritrean ground chickpea and tomato stew spiced with Berbere spice mix.

 Serves 4

 2 tablespoons olive oil

1 red onion, diced

2 cloves garlic, minced

1/4 cup tomato paste

1 large bunch collard greens (or chard, spinach or kale), chopped

2/3 cup water

1/2 teaspoon salt

1 small jalapeno, thinly sliced (remove seeds for less heat)

1. Heat the oil in large pot over medium-high heat. Add the onions and garlic and saute for 7-8 minutes until softened. Stir in the tomato paste and mix well, continue cooking over medium heat for 3-4 more minutes.

2. Add greens, salt and water and combine well. Bring a simmer, cover and cook for about 15 minutes, stirring every few minutes, until tender. Remove lid and simmer a bit longer if it’s watery–you want it silky, not dry or watery. Stir in jalapeno and season to taste with salt. Serve hot or warm.

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Rice Bowl with Vegetables, Tofu, and Peanut Sauce

Rice Bowl with Vegetables, Tofu, and Peanut Sauce

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. Cook a pot of grains and then let people customize their bowls to suit their taste.

Grain options: rice, farro, quinoa, barley, etc.

Tofu: marinated in soy sauce, rice vinegar, and a little toasted sesame oil and then pan-fried or baked

Vegetable options: cooked: broccoli, broccoli raab, cauliflower, winter squash, sweet potato, green beans

Vegetables options: raw: cucumber, red pepper, peas, kohlrabi, cabbage, carrots, radishes

Other additions: Fried or hardboiled eggs, toasted sesame seeds, sunflower seeds, peanuts or cashews, kimchi or other fermented or pickled foods

Fresh herbs: cilantro, mint, basil

Peanut Sauce

1/3 cup smooth peanut butter or use 1/2 peanut butter 1/2 tahini

2 tablespoons hot water

2 tablespoons fresh lime juice or rice vinegar

¼ teaspoon red pepper flakes (or more or use a hot sauce you like)

1 teaspoon finely grated ginger (optional)

1 clove garlic, minced

2-3 teaspoons soy sauce, or to taste

Stir all the sauce ingredients together until smooth. Taste and adjust seasoning with more lime juice and/or salt or water if needed.

 Warm rice and top with your selected toppings and drizzle generously with peanut sauce. You may have more sauce than you will need for one meal. Store the remainder in an airtight container in the fridge. It will keep for up to 4 days.

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Watermelon Radish & Celery Salad with Toasted Walnuts

Watermelon Radish & Celery Salad with Toasted Walnuts

I don’t know how heavily color factors into how much I love watermelon radishes. They show up mid-winter when bright color stands out even more but they are also sweet, crunchy and not as sharp as some radishes.

Serves 2-3

1 medium watermelon radish, peeled, quartered and thinly sliced crosswise (about 1 1/2 – 2 cups)

1-2 stalks celery, ideally with leaves attached, thinly sliced crosswise

2 tablespoons thinly sliced red onion (or any onion)

1/3 cup toasted walnuts, crumbled or coarsely chopped

1 tablespoons rice vinegar

Just a little lemon juice (optional, for a slightly brighter salad)

Pinch of sugar (optional)

1 tablespoon olive oil

Salt and pepper, to taste

Toss all ingredients in a serving bowl. Taste and adjust seasoning. Serve immediately.

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Tempeh Cabbage Stir-Fry

Tempeh Cabbage Stir-Fry

by Katherine Deumling of Cook With What You Have

This is quick and adaptable and leftovers are tasty. You can reheat for breakfast or lunch with an egg if you’d like.

You can serve this with rice but since it’s not very saucy and quite rich by itself it’s good as is or with a cucumber salad on the side.

Serves 4

Variations

• Use whatever vegetable or combination of vegetables you’d like

• Use your favorite marinade for the tempeh

• Top with toasted peanuts for added texture and flavor

For tempeh:

8 ounces tempeh, steamed for 10 minutes

2 tablespoons tamari or soy sauce

2 tablespoons rice vinegar

2 teaspoons sambal oelek or other hot sauce (optional)

1 tablespoon maple syrup or honey

1 tablespoon sesame oil or olive oil (not toasted sesame oil)

For stir-fry:

1 tablespoon oil

2 cloves garlic, minced

2 teaspoons ginger, minced or grated

2 teaspoons finely chopped fresh jalapeno (optional)

1/2 small-medium green or savoy cabbage, about 8 cups, thinly sliced

1/4 teaspoon salt, more to taste

Fresh mint and/or cilantro, chopped for serving (optional)

1. Chop or crumble the tempeh into small bits and put them in a shallow dish. Stir together the marinade ingredients and drizzle over tempeh, tossing gently to evenly distribute. Let marinate for a few minutes while you prep the vegetables.

2. Heat the oil in a large, heavy skillet over medium-high heat. When hot add the ginger, garlic, hot pepper and cabbage and few pinches salt. Stir well and saute for about 3-4 minutes or until cabbage is softening. 

3. Push the cabbage to one side of the pan and add the tempeh. Cook it undisturbed for a few minutes to brown, stir and cook another minute or two. Incorporate the cabbage and taste and adjust seasoning. A squeeze of lime juice is nice if it needs a little lift. Serve hot, garnished with fresh herbs, if you’d like.

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What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail).  Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Collard Greens with Spiced Chickpeas

Collard Greens with Spiced Chickpeas

by Katherine Deumling of Cook With What You Have

These spiced chickpeas, when sautéed with greens and topped with a little yogurt if you’d like, are a delicious, quick meal. 

Variations:

• If using tender greens like mustard or chard, beet greens or spinach there’s no need to blanch the greens.

• Garnish with toasted seeds or nuts for added texture, flavor and richness.

For the chickpeas:

1 tablespoon olive oil

2 cups canned or home-cooked chickpeas, rinsed and well-dried

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/4 – 1/2 teaspoon red pepper flakes or other dried, hot pepper

1/2 teaspoon salt, more to taste

1/4 teaspoon black pepper

For the greens:

1 bunch collard greens or other leafy greens, see headnote

Salt

1 tablespoon olive oil

Plain yogurt (optional)

1. Mix spices and salt in a small bowl. In a large skillet (non-stick if you have one) heat oil over medium heat. Add chickpeas and spices and stir to coat chickpeas. Cook, stirring frequently, until chickpeas are golden brown and spices are fragrant, about 8-10 minutes.

2. Make a stack with the collard greens and remove and tough stems. Cut the greens crosswise into thin strips and then lengthwise down the middle.

3. Bring a pot of water to a boil. Add 2 teaspoons salt and the greens. Cook for 3-4 minutes (or up to about 7 if your greens seem a bit tough). Drain well.

4. Heat the olive oil in a large skillet over medium-high heat. Add the greens and saute for a minute or two. Add the chickpeas and heat through. Serve, topped with plain yogurt and a little more salt and a drizzle of olive oil, to taste.

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

Get 50% off a Subscription to the Seasonal Recipe Collection

What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail).  Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Radicchio & Celeriac Salad with Walnuts & Parsley

Radicchio & Celeriac Salad with Walnuts & Parsley

 by Katherine Deumling of Cook With What You Have

This is a colorful and hearty variation of the classic French Celery Root Remoulade. You can substitute a vegan mayo and/or yogurt.

Serves 4

1/2 medium celery root, about 8 ounces, trimmed and peeled cut into matchsticks or grated on large holes of a box grater or in a food processor

1 small to medium head radicchio, cored and thinly sliced

1/2 cup parsley leaves

1/2 cup toasted walnuts, chopped (you can do this in a skillet over medium heat in about 6-8 minutes or in a 300 degree oven in 10)

¼ cup mayonnaise

¼ cup whole milk regular or Greek yogurt (or vegan alternative)

2 tablespoons lemon juice

2 teaspoons whole grain mustard

1 1/2 teaspoons classic Dijon-style mustard

A little white wine or cider vinegar

Salt and freshly ground pepper

Put the celery root, radicchio, parsley and walnuts in a large salad bowl. Whisk the remaining ingredients in a small bowl and pour over the veggies. Mix well and adjust seasoning to taste.

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

Get 50% off a Subscription to the Seasonal Recipe Collection

What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail).  Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Winter Squash & Tahini Spread

Winter Squash & Tahini Spread

by Katherine Deumling of Cook With What You Have

This is a gorgeous, creamy spread that is just as good eaten by the spoonful standing at the counter or spread onto bread or used as a dip with raw or cooked vegetables or dolloped on a soup.

Yields about 2 1/2 cups

1/3 cup tahini

2 Tablespoons lemon juice, possibly more, to taste

2-3 medium cloves garlic, chopped (based on how much you love garlic–it does get stronger as it sits)

1/4 – 1/2 cup cold water

1 1/2 cups roasted winter squash such as Butternut, Hubbard, Sweet Meat, Red Kuri, Marina di Chioggia, etc. (You want to use a type with dense, flavorful flesh. Things like Acorn or Delicata wouldn’t be as good here. )

1/4 teaspoon red pepper flakes or other hot pepper either dried or fresh (optional but very good as the tahini and squash are both sweet and rich)

1/2 teaspoon salt, more to taste

Put the tahini, garlic, and lemon juice in the bowl of a food processor. Process briefly and then start adding water a couple of tablespoons at a time. The mixture will at first seize up and get thicker and as you continue to process and add water it will get lighter in color and creamier. When it’s light and creamy but not at all runny, add the roasted squash, hot pepper and salt and process until smooth. If it’s too thick add a bit more water. Taste and adjust seasoning with salt, lemon and/or hot pepper to taste. Store in the fridge for up to 5 days. The garlic will get more pronounced as it sits.

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

Get 50% off a Subscription to the Seasonal Recipe Collection

What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail).  Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Soba Noodles with Broccoli, Tofu and Peanut Sauce

Soba Noodles with Broccoli, Tofu and Peanut Sauce

by Katherine Deumling of Cook With What You Have

This combination really works well and is a good template–different noodles, different sauce, different veg. To make this sauce I add peanut butter and water to some of the marinade for the tofu. It streamlines things a bit and gives the dish variety without too extra much effort.

Variations

• Substitute ramen, rice noodles or spaghetti

• Substitute any cooked/roasted vegetable you’d like such as cauliflower, Brussels Sprouts, kohlrabi, summer squash, green beans, snap peas, etc.

• Pan-fry the tofu instead of baking it, especially if you’re in a rush

Serves 4-5

6 ounces soba noodles (or other noodles, see variations)

1 block (usually about 14-16 ounces) firm tofu, briefly pressed between plates to remove some of the liquid, then cut into cubes

1 large stalk broccoli, stems peeled and then cut into small chunks and florets cut fairly small as well for about 5-6 cups

2 scallions, thinly sliced

1/3 cup cilantro, finely chopped

Marinade

2 1/2 tablespoons soy sauce

2 1/2 tablespoons toasted sesame oil

1/4 teaspoon hot pepper (optional)

2 teaspoons ginger, grated on a microplane or very finely chopped

2 cloves garlic, minced or grated on microplane

Juice of 1 lime

2 teaspoons sugar or other sweetener, more to taste

Sauce

1/2 the above marinade

3 tablespoons smooth peanut butter

3-4 tablespoons water (or however much you need for just pourable consistency) 

Hot sauce for serving 

Preheat oven to 400

Mix together all ingredients for the marinade. Put the tofu cubes in a baking dish and gently toss with just shy of half the marinade, making sure they’re in one layer. Bake tofu for 20 minutes.

Meanwhile bring a pot of water to a boil. Add 2 teaspoons salt. Cook the broccoli for 3 minutes, then remove with a slotted spoon and set aside. Add the noodles to the pot and cook according to package instructions. Drain and rinse thoroughly with cold water and set aside in a bowl. Toss the noodles with about 1 tablespoon of the marinade and the scallions and cilantro.

To the remaining marinade, stir in the peanut butter and water until you have a good consistency. Taste and add soy sauce, sesame oil, lime juice and or/sugar as needed.

Assemble the noodles, broccoli and tofu on a platter or mix together in a large bowl and serve with the peanut sauce.

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

Get 50% off a Subscription to the Seasonal Recipe Collection

What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail). Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Satisfying Black Bean Soup

Black Bean Soup

by Katherine Deumling of Cook With What You Have

Black bean soup is a simple but so satisfying dish. You can make it with canned beans but it’s particularly good with home-cooked beans as the cooking liquid is a flavorful and rich broth for the dish.

Traditionally you might serve this with slices of avocado, crema or sour cream, cilantro and a little lime juice. Here I served it with pico de gallo which is a delicious alternative. You can simply top it with a few quick-pickled onions–nothing more than thinly sliced onions in vinegar–but you want something bright to complement the richness of the soup.

Serves 4-6

1 lb dry black beans, soaked for 6-8 hours or 3 cans black beans

2 tablespoons oil

1 onion, diced

1 carrot finely chopped

1 fresh jalapeno, minced (discard seeds and membrane to keep it milder)

4 cloves garlic, chopped

1 teaspoon dried or 2 teaspoon fresh oregano (use Mexican oregano if you have it but any type is fine)

1 teaspoon dried or fresh thyme

1 teaspoon dried or fresh sage (optional)

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/4 teaspoon ground hot pepper (optional)

Salt

Before serving:

Fresh cilantro, green onions or quick-pickled onions sour cream or crema, sliced avocado and lime juice or pico de gallo

Warm tortillas or rice

1. Heat oil in a Dutch oven or large pot for which you have a lid, over medium-high heat. Add onions and carrots and saute for 7-8 minutes until softening. Add garlic, jalapeno and all herbs and spices and combine well and saute for another 5 minutes, taking care not to burn, turn heat down as needed.

2. Add drained beans to the vegetables, 2 teaspoons salt and enough water to cover the beans by 2 inches. Bring to a boil, then turn down to a simmer, crack the lid and cook for about 45 minutes. Alternatively, if you’re using canned beans, add beans and liquid and much less salt and possibly a little water to create the right level of soupiness for your taste.

3. When beans are tender, taste and adjust seasoning to taste. Now you can remove 3 cups of soup and put in blender or food processor and blend and then return to pot to thicken the soup. You can also use a potato or bean masher or immersion blender to mash some of the beans directly in the pot. If using an immersion blender just do so briefly so you don’t blend up all the beans. You’re looking for a rich, silky soup with plenty of whole beans for contrast.

4. If the soup is at all watery continue simmering, uncovered, to reduce and intensify flavors.

5. Serve hot or warm with toppings of choice and with warm tortillas or over rice.

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

Get 50% off a Subscription to the Seasonal Recipe Collection

What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail). Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Aloo Gobi (Indian Cauliflower & Potatoes)

by Katherine Deumling

Fragrant, light yet complex, this Indian dish is beloved far and wide and varies from cook to cook. Scale it up or down or vary the ratios as needed. Just be sure to use plenty of garlic and ginger.

Serves 4-6

• 2 tablespoons oil

• 1 tablespoon minced, fresh ginger

• 4 cloves garlic, minced

• 2 large potatoes (about 1 lb), diced

• 2 teaspoons garam masala

• 1/2 teaspoon turmeric

• 1/4 – 1/2 teaspoon red chili powder

• 1 1/2 teaspoon salt

• 1 medium cauliflower, including core and leaves if attached, cut into bite-sized pieces

• 2 cups fresh or canned, diced tomatoes

• 1/2 cup cilantro leaves and stems, finely chopped

• Naan or rice for serving 

Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and cook stirring often for just a minute or two until just starting to color. Add the potatoes, garam masala, turmeric, chili powder and salt and mix well. Cook for another couple of minutes until the spices are fragrant. Add the cauliflower and tomatoes and incorporate well. Cover the skillet and bring to a simmer and then turn down to medium and simmer for about 30 minutes until the vegetables are tender but not mushy. Stir in the cilantro, taste and adjust with salt if needed. Serve warm with Naan or rice.

Become “that” cook who can make something delicious with what’s on hand! The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

Get 50% off a Subscription to the Seasonal Recipe Collection

People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail).  Use discount code PEOPLES to subscribe at www.cookwithwhatyouhave.com.