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.

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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.

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Stir-fried Cabbage with Sesame Oil

Stir-fried Cabbage with Sesame Oil

By Katherine Deumling of Cook With What Your Have

 I love green cabbage! It keeps forever, is inexpensive and is most of all delicious. It’s one of the least expensive vegetables and is especially delicious in the cooler months. It’s perfect just sautéed with a little oil with nothing more than salt and maybe some hot pepper. Here, lots of cilantro, some green onions and sesame oil and soy sauce take it up another notch.

Quantities are completely up to you, just season to taste. Top it with an egg or some marinated baked or panfried tofu.

Serves 4

• 2 tablespoons oil

• 8-10 cups green cabbage, fairly finely chopped (about 1/2 a medium cabbage)

• 2 large cloves garlic, minced

• 3 scallions, white and green parts thinly sliced

• 1 cup cilantro stems and leaves, chopped

• 2 teaspoons toasted sesame oil

• 2-3 teaspoons soy sauce

• Salt, to taste

• Hot pepper or hot sauce, to taste

1. Heat oil in largest skillet you have over medium-high heat. When hot add cabbage and few pinches of salt. Cover and cook for a few minutes undisturbed. Carefully stir and cover and cook for a few more minutes. 

2. Add the garlic, white parts of scallions and continue cooking, partially covered until softened and browning in places. You can continue to cook it much longer for a sweeter and silkier dish but at a minimum cook for about 8-10 minutes.

3. Add scallions greens, cilantro, hot pepper, if using and sesame oil and soy sauce and cook for another minute or two. Taste and adjust seasoning. Serve hot or warm and top with an egg if you’d like. 

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Collard Green Wraps with Herb Avocado Sauce

by Katherine Deumling of Cook With What You Have

Blanched collard green leaves make excellent wraps and are well suited to fill and roll around most any savory filling. Make a couple for lunch as they’re easy to make ahead and pack or serve them as appetizers, cut in half or several each for dinner.

And they’re more flexible than burritos since they’re delicious cold. By all means blanch more leaves at once and store them, covered, in the fridge for up to 5 days. 

Makes 4 wraps (serves 2 for a light lunch or 4 as an appetizer)

• 4 large collard green leaves, stem trimmed where leaf ends and discarded

• 1/2 cup black, red or pinto beans

• Kernels from one ear of corn

• 6 cherry tomatoes or a bit of finely diced cucumber, onion, zucchini or veg of choice

• 1/4 cup crumbled queso fresco, finely chopped or grated sharp cheddar or cheese of choice (optional)

• Salt and black pepper

• 1/3 cup avocado herb sauce (or sauce of choice–see Variations)

Avocado Herb Sauce

• 1 ripe avocado

• 1 packed cup parsley and cilantro, roughly chopped

• 2 small cloves garlic, peeled

• Fresh jalapeno, serrano or other hot pepper or dried hot pepper, to taste (start with about 1 teaspoon fresh hot chili and add more to taste)

• Juice of 1 lime

• ⅓ cup water

• ⅓ cup olive oil

• Salt, to taste

Variations

• use any sauce you’d like such as peanut sauce, yogurt herb sauce, or salsa verde 

• add cooked tofu or tempeh

• vary the vegetables to suit your taste/what you have on hand (cooked and/or raw)

1. To make sauce, put all ingredients in a food processor and blend to desired consistency. Taste and adjust seasoning as needed. Store, covered, in the fridge for three to four days. You’ll have much more sauce than you need but it’s delicious on most anything. 

2. Fill a large pot half full of water. Bring to a boil, add 1 teaspoon salt.  Drop leaves in water and make sure they’re covered. Blanch for 3 minutes. Drain and rinse with cold water. Drain and lay leaves rib side up, flat on a cutting board, stem end facing away from you. Using a sharp chef’s knife carefully slice/skim off the thickest part of the rib, usually the bottom 3-4 inches without cutting through the leaf (it’s easier to do than it sounds as the stems are tender from blanching). This will make rolling the leaves easier.

 3. Put a leaf, stem-end facing you, on a cutting board. Put 1/4 of the filling (more or less –this will vary based on the size of your leaves and you don’t want to over fill) about 1/3 of the way up form the stem (the above photo shows it a bit too low). Fold the bottom up over the filling as well as the two sides. Then roll, keeping the sides neatly tucked in until you’ve used up the leaf. Repeat with remaining leaves.

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Quick Pickled Vegetables

These pickles are bright and beautiful and fun for snacking. The recipe yields a large batch, so you’ll have plenty on hand and to give away or feel free to halve the recipe. They are a nice complement to many a meal, rich or not. 

You can use a wide variety of vegetables. Green beans, asparagus, cabbage, radishes, chard stems (used here instead of red pepper); use what you have!

Yields 2 quarts

• 1 large fennel bulb, stalks cut off and discarded and bulb sliced lengthwise 1/3 inch thick, then cut into 1/2-inch-wide strips

• 1 small head cauliflower, cut into 1-inch-wide florets (about 5 cups)

• 3 sweet peppers, cut into 1/4-inch-wide strips (or chard stems, see headnote)

• 1 lb carrots, cut into 3- to 4-inch-long strips (1/4 inch thick)

• 1/2 cup + 2 tablespoons rice vinegar

• 6 cups water

• 5 garlic cloves, halved or 2 heads new garlic, clove separated

• 3 tablespoons sea or kosher salt

• 1 teaspoon dried hot red pepper flakes

• 1 teaspoon fennel seeds, slightly crushed

• 1 teaspoon coriander seeds, slightly crushed

Mix the vegetables well and pack them into 2, quart jars.

Bring remaining ingredients to a boil in a 3-quart non-reactive saucepan over moderate heat and simmer for a couple of minutes. Transfer pickling liquid to a 4-quart non-reactive bowl and cool for about 15 minutes. Discard garlic if it has turned blue (it can turn blue in reaction to the vinegar) and pour over vegetables to cover. Cover jars and refrigerate. You can eat them as soon as 12 hours after making them. They keep for about a month in the refrigerator. 

Note: Stainless steel, enameled cast iron, and glass are non-reactive, but avoid pure aluminum and uncoated iron.

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Fresh Fruit Crumble Bars

by Katherine Deumling of Cook With What You Have

Fresh berries, rhubarb, or stone fruit, in most any combination, shine in these simple, not too sweet bars. The above is straight strawberry. My favorite might be apricot and sour cherry but actually every time I make them I say that batch is my favorite.

Yields 16-20 bars, depending on how large you cut them

• 1 cup + 2-3 tablespoons flour

• Heaping 3/4 cup oats (not quick-cooking)

• 1/4 teaspoon cinnamon

• scant 1/2 teaspoon salt

• 1/2 cup sugar

• 1 stick (8 tablespoons butter) or 8 tablespoons coconut oil (see variations), melted

Fruit filling:

• 1 tablespoon cornstarch

• 1 tablespoon sugar

• 4 cups fresh fruit. Berries, other than strawberries don’t need to be cut, strawberries are best quartered or cut smaller if large berries. Cherries should be cut in half and rhubarb, apricots and plums cut up quite small.

• 1 teaspoon lemon juice 

Preheat oven to 375°.

Mix flour, oats, cinnamon salt and sugar in a medium bowl. Stir in melted butter and work with your hands, if needed to bring dough together. If it seems too wet add a little more flour. Line a 9 x 9 pan with parchment paper or foil. Press about 2/3 of the dough evenly into the pan and set aside the rest for the topping. It will be a thin layer and might seem like there’s not enough dough but it will work out just right.

To make the filling, put the cornstarch and sugar in a medium bowl and whisk together well (cornstarch will clump and not distribute evenly if it’s not well mixed with the sugar). Add fruit and lemon juice and combine well.

Spread fruit evenly over dough and crumble the reserved topping evenly over the fruit. Bake for about 35 minutes or until fruit is bubbling and topping golden brown. Remove from oven and let cool on the counter for a few minutes and then refrigerate for another 15-20 minutes. The chilling will help the bars set and cut easily.

Variations

• For vegan version swap melted coconut oil for butter

• Sub 1/2 teaspoon lemon zest for cinnamon in crust

• Sub 1/4 teaspoon cardamom for cinnamon

• Add 1/3 cup finely chopped, toasted nuts to the crumble you set aside for the topping

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Grains Salad with Asparagus, Walnuts, & Mint

by Katherine Deumling of Cook With What You Have

Cook a pot of whole grains–barley, farro, spelt, frikeh, rye–and dress it up for any meal of the day throughout the week. The version in the photo uses whole frikeh (parched green wheat from an Oregon Farm) but use whatever robust grain you have.

This springy version with mint, asparagus, lemon and toasted walnuts is particularly wonderful! 

Serves 4

• 3 cups cooked, drained and cooled grains 

• 8 nice fat spears asparagus or more skinny ones (the bigger ones are usually the most tender and you get a proper mouthful), tough stem ends snapped off

• 2/3 cup toasted walnuts (350 degrees for about 8 minutes or until a shade darker and toasty smelling), coarsely chopped or broken

• 1/4 cup chopped sun-dried ones (optional)(soak in hot water to rehydrate if very dry, then drain and squeeze out moisture)

• 2-3 tablespoons fresh mint leaves, chopped

• 1/4 cup parsley, chopped

• 2 tablespoons chives, chopped or 1 green onion, white and green parts thinly sliced

• 1 tablespoon lemon juice, more to taste

• 3 tablespoons olive oil

• Salt and pepper, to taste

Fill a wide skillet with 1 inch of water. Add a few pinches salt and bring to a bowl. Add the asparagus and cook for 2-3 minutes or until just tender when pierced with the tip of a knife. Drains and rinse with cold water and then cut into bite sized pieces.

Put the grains in a serving dish, add asparagus and all remaining ingredients. Toss well, adjust seasoning to taste and serve at room temperature.

Variations

• Use any robust whole grain you have, see headnote

• Substitute snap or shelling peas for the asparagus

• Substitute toasted almonds or hazelnuts for the walnuts

• Add more herbs or tender greens like arugula or mizuna

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Pasta with Purple Sprouting Broccoli, Onions and Chili Flakes

This is a variation on the classic Orecchiette with rapini and chili flakes. It’s quick and delicious. I love using the Montebello Conchighlie (Snail Shells) or Orechiette. You can omit the Parmesan for a vegan version.

Serves 4-6

• 2 tablespoons olive oil

• 1 medium onion, thinly sliced

• 2 cloves of garlic, thinly sliced or chopped

• ¼ -½ teaspoon red chili flakes (or more to taste)

• ¾ lb purple sprouting broccoli, trimmed (though the whole thing is edible, leaves, stems and all) and cut into about 2-3inch lengths)

• Salt and freshly ground pepper

• ½-1 teaspoon red wine vinegar (optional)

• 1 lb shells or orechiette pasta

• 2/3 cup grated Parmesan or aged Pecorino

Typically you don’t need to peel the slender stems of the purple sprouting broccoli but every so often the skin seems quite tough but I don’t want to discard the lovely stems so if, when you cut up the broccoli a bit, you feel a lot of resistance, peel the stems.

Bring a large pot of well-salted water to a boil. Meanwhile heat a tablespoon of olive oil in a large skillet over medium-high heat and add the onions and cook, stirring frequently until softened and starting to brown (about 10 minutes). Add the garlic and cook for another minute or two, add the chili flakes and all the broccoli and stir well and add a splash of  water (you can dip it out of the pasta pot if you’re cooking them at the same time) and cook until just tender—between 5 – 7 minutes. Season with salt and pepper.

Cook the pasta until just al dente. Reserve ½ cup of hot pasta cooking water before draining. Drain the pasta well and add it to the broccoli mixture with a little of the cooking water (not necessarily all right at once) and the cheese. Mix well, taste and add a tiny splash of vinegar if it needs a little lift. Adjust with salt and pepper, as needed.

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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.

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Braised Fennel with Tomatoes, Garlic, & Capers

by Katherine Deumling

This is richly flavored and quick to make. Enjoy it with a few salads for a light dinner or alongside any grain dish.

Serves 4

• 2-3 tablespoons olive oil

• 2 medium-sized fennel bulbs, trimmed and cut top to bottom into 1/2-inch planks

• Salt

• 1/2 onion, diced

• 2 cloves garlic, minced

• 2 tablespoons capers, well rinsed and chopped up a bit

• 2 tablespoons white wine or cider vinegar

• 3/4  cup chopped tomatoes, fresh, roasted or canned (roasted will impart the richest flavor but all are good)

• Chopped fennel fronds for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. When oil is hot add the fennel slices in a single layer – you may have to do this in batches, as all slices likely won’t fit into one pan in a single layer. Sprinkle with salt and cook, covered, keeping the heat fairly high, for about 3-5 minutes until nicely browned. Flip and cook for another couple of minutes until the other side is browned as well. Remove from the pan and set aside and finish cooking the remainder of the fennel.

Once cooked, add all the fennel back to the pan, then add the garlic, capers, onions, vinegar and cook, uncovered, stirring often for about 3 more minutes. Add the tomatoes and turn the heat up a bit more. Cook, for another 3-5 minutes until the tomatoes have reduced and have nicely glazed the fennel. Taste, adjust seasoning, garnish with chopped fennel fronds and serve hot or warm.

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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.

Sautéed Radishes & Spring Greens with Spicy Tahini Sauce

by Katherine Deumling

This version includes mustard and turnip greens, radishes and a couple Hakurei turnips.

Radishes are delicious sautéed, braised, or roasted. If they’re a little on the spicy side raw, giving them a quick cook is a good way to sweeten and mellow them out. This dish involves nothing more than sautéing the radishes and greens (radish tops, mustard greens, turnip or beet greens, mizuna) in a little olive oil. A little salt and possibly a squeeze of lemon juice or dash of vinegar is all you need.

Serves 4

• 1 tablespoon olive oil

• 1 bunch radishes, trimmed and halved or quartered if large. Reserve greens if fresh and lively looking and roughly chop

• 1 bunch mustard greens (or turnip greens, etc. see headnote), washed and chopped

• Salt, to taste

• Olive oil to finish and possibly squeeze of lemon or splash of vinegar but taste first

 Heat oil in a heavy skillet over medium-high heat. Add radishes and few pinches salt and sauté, stirring often for 2-3 minutes. Add greens and stir into the radishes, cover the pan and cook for a few more minutes, stirring occasionally, making sure things aren’t sticking/burning. If the greens are giving off a lot of liquid uncover the to let some of it evaporate. Sauté until everything is just tender. Taste and adjust with salt and/or a little lemon juice or vinegar. Drizzle with a little more olive oil and serve.

Spicy Tahini Sauce

• 1-2 tablespoons chili paste such as gochujang (fermented Korean chili paste) or sambal oelek or whatever you have–use less if your chili paste/sauce is very hot.

• 3 tablespoons tahini

• Juice of 1 lime or small lemon or 2 tablespoons rice vinegar

• 2 tablespoons water, more as needed to get proper consistency

• Salt, to taste

Combine all ingredients and you have a sauce!

Soba Noodles with Garlicky Spinach & Miso

by Katherine Deumling

This comes together quickly and is good with any very tender green like young mustard greens, or beet greens. You can also use substitute other kinds of noodles. The miso here is key and gives the dish its complexity. You can add tofu or toasted nuts to make it even more robust.

Serves 4 

• 8 ounces soba noodles

• 1 tablespoon soy sauce

• 2 teaspoons toasted sesame oil

• 1 tablespoon oil

• 3 stalks green garlic or 2 medium to large cloves garlic, minced

• 2 scallions, white and green parts thinly sliced and divided

• 1 large bunch spinach about 2/3 lb, well washed, roots removed and chopped, including stems

• 1 tablespoon white miso

• 1 tablespoon butter, softened (or oil, to make it vegan)

• A few pinches cayenne or other dried, hot pepper

• Juice of half a lemon

Cook the soba noodles according to the package instructions. Drain and rinse with cold water and drain well and put in a serving dish. Toss with soy sauce and sesame oil.

In a small bowl thoroughly mix together the miso and butter and set aside.

Heat the oil in large skillet over medium heat and add the garlic and white parts of the scallions. Cook gently for a few minutes, then add the spinach, cover and steam for a just a minute until wilted. Stir in the miso/butter, the hot pepper and a couple of good squeezes of lemon juice.

Add the spinach to the noodles along with the reserved scallion greens. Toss well, taste and adjust seasoning with more soy sauce, sesame oil, lemon, as needed.

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White Bean & Kale Soup

by Katherine Deumling

This classic combination comes together quickly with either canned or home-cooked beans. You can substitute chard, mustard greens or any leafy greens for the kale.

 Serves 4

• 1 tablespoon olive oil

• 1 medium onion, diced

• 1 leek (optional), sliced lengthwise and cut into ¼ inch half-moons

• 2 carrots, diced

• 1 stalk celery, diced (optional)

• 2 cloves garlic, minced

• 1/4 teaspoon red pepper flakes (optional)

• 1/2 teaspoon salt

• 3 cups cooked or canned white beans (drain if canned but keep cooking liquid if home-cooked)

• 1 bunch kale, washed, tough stem ends removed and chopped

• 5-6 cups liquid–any combination of bean-cooking liquid if using home-cooked beans, vegetable stock, and/or water

• Freshly ground pepper

• Olive oil to finish

• For serving: grated Parmesan or toasted bread crumbs/croutons (optional)

 Heat oil in soup pot or Dutch oven over medium-high heat. Add onion, carrots, leeks and celery (if using) and garlic and saute for about 7-8 minutes and beginning to brown.  Add beans and liquid and bring to a simmer and cook for 10 minutes. Add kale and cook until greens are tender to your liking, 5-10 minutes. Taste and adjust seasoning with salt. Serve with a drizzle of olive oil and a bit of Parmesan and toasty bread crumbs if you’re feeling fancy.

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Winter Squash & Tahini Spread

by Katherine Deumling of Cook With What You Have

I often roast winter squash to just have on hand. It’s easy to toss into salads or combine with beans or just top with any flavorful dressing.

This spread came about when I was very hungry and I had a bunch of roasted squash–one of my favorite varieties, Marina di Chioggia a dense flavorful squash–on hand. In just a few minutes I had prepared this 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

• 3 medium cloves garlic, chopped

• 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 dense, flavorful type. 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. Pulse a few times, and then start adding water a couple of tablespoons at a time as you process the mixture. As you add water, the mixture 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.

Thai Butternut Squash Red Curry

This recipe is a People’s staff favorite! It’s quick and easy to cook and if you make a double batch, you’ll have warm and satisfying leftovers to enjoy all week long.

• 1 tablespoons coconut oil (or any oil really)

• 1 large shallots, chopped (or 2 small)

• 2-2 ½ cups diced butternut squash (about 1.5 pounds)

• 1 tablespoon grated ginger

• 2-3 tablespoons Thai Home Red Curry Paste

• ½ tablespoon yellow curry powder

• 1 (15 ounce) can coconut milk

• ¾ cup vegetable broth

• 2 teaspoons Fysh sauce

• 2 teaspoons sugar

• 3-4 cups fresh spinach or kale

• basmati rice, crushed cashews/ peanuts (optional), cilantro, lime wedges for serving

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

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, Fysh sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt (if using kale, add it before the butternut squash becomes soft so that the kale has enough time to wilt).

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

Recipe adapted from LittleSpiceJar.com.

Beet, Orange, and Avocado Salad

Ingredients

• 5 medium-sized beets

• 2 avocado

• 5 oranges (a mix of varieties works well here)

• Optional: Fresh herbs, feta or goat cheese, toasted nuts or seeds

Citrus Vinaigrette

• Zest from ½ a lemon

• 2 tablespoons freshly squeezed lemon juice

• 1 ½ teaspoons white wine vinegar

• 5 tablespoons extra-virgin olive oil

• 1 garlic clove

• Salt 

• Black pepper

Heat the oven to 400°.

First, roast the beets! Cut off the beet greens down to about an inch. Wrap the whole beets in a foil pouch or use a covered baking dish, which will help the beets steam. Bake the beets for 50-60 minutes, or until they are tender when poked with a knife. Remove the beets from their cooking receptacle and cool. Peel the beets and then, slice them into rounds about ¼ inch thick. 

While the beets are roasting, prepare the oranges. Carefully cut away the peels using a sharp knife, trying to remove as much of the white pith as you can. Then slice the oranges into rounds around the middle (so that each slice has a piece of every natural orange segment). Aim for the slices to be about ¼ inch thick. 

Then make the vinaigrette. Put the lemon zest, lemon juice, vinegar, and olive oil in a small bowl. Smash the garlic clove with the heel of your hand or a knife, remove the peel, and add it to the vinaigrette. Season with salt and pepper and shake to combine. Let this mixture hang out for at least 10 minutes, and remove the garlic clove before using. Refrigerate any leftover dressing and use on green salads, roasted or steamed vegetables, and any other salads your mind dreams up. 

When the beets and oranges are sliced and your vinaigrette is made, thinly slice the avocados. 

At this point, you can throw all of the components into a bowl and toss them with the dressing. This salad looks really lovely on a platter, too, in which case you can artfully lay out the citrus, then the beets, then the avocados, then anything else you might be adding, and then drizzle the dressing over top. Enjoy!

Baked Oatmeal with Coconut & Citrus

Heidi Swanson (cookbook author and brain behind 101cookbooks.com) makes many versions of this baked oatmeal, and they are all so darn delicious! Mix up the fruits depending on the season, and you have a winner for a special breakfast whenever. You could use another milk instead of the coconut here if that’s what you have. Heidi suggests serving this oatmeal with some more coconut milk with a splash of rose water, which sounds great if you happen to have rose water on hand (especially heated up with some maple syrup stirred in there).

Ingredients:

• 3 tablespoons unsalted butter or coconut oil, melted and cooled slightly

• 2 bananas, sliced into 1/2-inch pieces

• 3 oranges, peeled and sliced into cross-sections (blood oranges are particularly good, but you might need a few more)

• 2 cups rolled oats

• 1/2 cup shredded coconut (plus some more for the top, if you want)

• 1 teaspoon baking powder

• 1/2 teaspoon fine-grain salt

• 1/3 cup maple syrup (or coconut nectar)

• 1 cup full-fat coconut milk

• 1 cup water

• 1 large egg or 1 tablespoon flax meal mixed with three tablespoons of the water

• 2 teaspoons vanilla extract

Preheat your oven to 375°. Using one tablespoon of the butter or coconut oil, coat the inside of an 8-inch square pan (or one about that size). Slice the banana and spread the slices on the bottom of the pan in an even layer. Put slices from one of the oranges on top of the bananas.

In a medium bowl, combine the oats, shredded coconut, and baking powder. In another, combine the coconut milk, water, egg or flax mixture, and vanilla extract. Distribute the oat mixture over the bananas and grapefruit and pour the coconut milk mixture on top. Take the rest of your oranges and arrange them on top of the oats. Then sprinkle some more shredded coconut over the top, if you are into that kind of thing.

Bake for 35 to 45 minutes, until the oats are set and the top is golden. Let cool slightly and enjoy!

Preserved Meyer Lemons

Preserved lemons are a classic component of North African cuisines, but are a flavor powerhouse adaptable to all kinds of foods. Try them in soups, salad dressing, pasta dishes, with roasted veggies, and anything else where their pleasant tang might be welcome. You can also add warm spices like whole cinnamon, cloves, or cardamom when you add the peppercorns and bay leaves if you’d like!

Ingredients:

• 3 to 5 organic Meyer lemons

• Kosher salt

• 1 heaping teaspoon black peppercorns (optional)

• 2 bay leaves (optional)

Scrub three to five organic lemons, enough to fit snugly in a roughly pint-sized jar with a tight-fitting lid. Slice each lemon “vertically” from the top to about half an inch from the bottom, nearly cutting them into quarters but leaving the pieces attached at one end. Rub kosher salt over the cut surfaces and then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.

Press the lemons down to release their juices. Add the peppercorns and bay leaves to the jar. Squeeze additional prepared lemons into the jar if you can fit them.

Close the jar and let ripen at a cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store the jar in the refrigerator.

To use, remove a piece of lemon and rinse it (you can add more fresh lemons to the brine as you use them up.). Scrape the white pulp from the rind and mince the rind. Add the rind at the very end of cooking, or use it raw. The pulp can be added to a simmering pot of soup or stew.

Smoky Hoppin’ John

Ingredients

• 1½ cups dried black-eyed peas

• ½ cup uncooked brown rice

• 5 teaspoons olive oil

• 1½ cups finely chopped onion

• 1½ cups chopped red bell pepper

• 1 cup thinly sliced celery

• 1 tablespoon minced garlic

• ¾ cup unsalted vegetable stock

• ½ cup water

• ¾ teaspoon kosher salt

• ¾ teaspoon smoked paprika

• ½ teaspoon chopped fresh thyme

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon ground red pepper

• 1/3 cup chopped tomato

• 4 teaspoons chopped green onions Instructions

Sort the black-eyed peas, removing any stones or debris. Rinse the beans, and then soak them overnight or for 8 hours. Drain the beans, then put them in a pot and cover with water. Bring up to a boil, then turn down to a simmer and cook for 30-60 minutes, or until the beans are soft.

While the beans are simmering, cook your brown rice: combine the rice with 1 cup of water in a saucepan. Bring it up to a boil and then reduce the heat to low and cover the pan. Cook for 45 minutes or until tender. Alternatively, cook the rice in your rice cooker according to the manufacturer’s instructions.

When the beans begin to soften, season them with salt. When they’re done cooking, drain them and set aside.

Heat a large nonstick skillet over mediumhigh heat. Add oil; swirl to coat. Add onion, bell pepper, and celery and sauté for 7 minutes. Add garlic and cook 30 seconds. Add rice, stirring to coat. Add the stock, ½ cup water, salt, paprika, thyme, black pepper, and ground red pepper, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add the black-eyed peas and cook uncovered for 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with tomato and green onions.

Adapted from My Recipes

Sweet Curry Pomegranate Rice

By Brita Zeiler, Bulk Herb & Tea Buyer

Ingredients

• 1 yellow onion, diced

• 2 tablespoons ghee or coconut oil

• 2 tablespoons sweet curry powder 

• 1/4 cup coconut flakes

• 2 cups long grain brown rice

• 5 cups water or stock

• salt to taste

• 1 pomegranate seeded

• 1/4 cup cilantro finely cut (optional)
  

Sauté the diced yellow onion in the ghee or coconut oil in a medium size pot over medium heat until the onion is translucent.

Add the sweet curry powder and coconut flakes and sauté lightly to evenly toast spices, for about 30 seconds. Keep an eye on the pot, stirring constantly to make sure nothing burns! Turn heat down from medium to low if needed.

Add rice and water to the pot and stir for a few seconds to prevent rice from sticking to the bottom of the pot. 

Add salt to taste. I like about 3 tablespoons. 

Cover the pot with a lid and let simmer on medium-low heat for about 30 minutes. Stir the rice about every 10 minutes to ensure even cooking. Taste occasionally for done-ness. 

Once the rice is fully cooked, remove from heat and serve with a garnish of pomegranate seeds and cilantro. You should have about 4 generous servings.