Corn & Cucumber Salad with Lime & Cilantro

Corn & Cucumber Salad with Lime & Cilantro

It’s hard to beat fresh corn, especially dressed with lime juice to balance the corn’s sweetness and tossed with cucumbers, cilantro and maybe a little tomato.

Serves 4

4-5 ears corn, husked and cooked in boiling water for 1 minute

1 small cucumber

1 green onion, white and green parts thinly sliced or 1 tablespoon any onion, finely diced

A little fresh jalapeno or serrano, minced, to taste

3 tablespoons cilantro, leaves and stems chopped

1 tomato, diced (optional)

1 tablespoon lime juice, more to taste

1 tablespoon olive oil

Salt and pepper to taste

1. Cut the kernels off the corn. I do this in a large bowl to keep the kernels from flying around everywhere.

2. Combine all ingredients in a serving boil and toss well. Taste and adjust seasoning with lime juice, salt, hot pepper.

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Savory Zucchini Fritters

Savory Zucchini Fritters

These are just so good! They come together quickly and don’t be put off by grating the zucchini onto a dishtowel or into a bowl and then wringing out the liquid. It’s easy and even fun to do and makes the fritters so much better and only takes a few minutes.

Yields about 15-20 3-4-inch patties

3 medium zucchini or any kind of summer squash, grated on the large holes of a box grater

1 1/2  teaspoon sea salt

2 tablespoons chopped fresh basil or mint

2 tablespoons parsley, chopped (optional)

2 tablespoons finely diced onion

2 cloves garlic, minced

Freshly ground black pepper

2-3 ounces feta cheese, coarsely chopped or crumbled (or grated sharp cheddar or cheese of your choice) (optional)

2 eggs

1/3 cup flour

Oil for pan-frying

Optional topping:

½ cup Greek yogurt or plain whole milk yogurt, lightly salted

1. Grate the zucchini/squash on the large holes of a grater onto a clean kitchen towel or into a large bowl.  Sprinkle with the sea salt and let rest while you prepare the batter. In a medium bowl, combine mint, parsley, if using, onion, garlic, and pepper.  Stir in the egg and flour and mix until well combined.

2. Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. If you didn’t use a towel just take handfuls of the zucchini and press it together over the sink, letting the liquid drain away. Add the zucchini to the egg mixture and combine well. Finally stir in the feta or other cheese.

3. Add a scant tablespoon of oil to a large skillet over medium-high heat.  Spoon about 3 tablespoons (about a ¼ cup) of batter into the pan. Depending on the size of your pan you should be able to fry about 3-5 at once.  Flatten them a bit with the back of a spatula and cook until the fritters are golden brown on each side, 4 to 6 minutes.

4. Transfer the fritters to plates and garnish with a dollop of Greek yogurt seasoned with harissa or more fresh mint/parsley

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Miso-braised Salad Turnips

Miso-braised Salad Turnips

This is one of my favorite ways to prepare these tender turnips. If the greens are still attached by all means use them–the dish is wonderful with and without so make it throughout the season.

I had used the turnip greens for a different dish but the stems were still attached so I chopped those up finely, for this batch, and they added a wonderful crunch to the dish.

Served here with cold soba noodles tossed with ponzu sauce and fresh herbs for a lovely, light supper.

Serves 4

1 1/2 tablespoons white or yellow miso

1 tablespoons butter, softened, divided

1 large bunch salad turnips, also known as Hakurei turnips, scrubbed and trimmed. You likely don’t need to peel them but taste and see if the skin is at all fibrous or tough and peel if it is.

1 bunch worth of  turnip greens and stems, see headnote, washed and chopped

Generous 1/2 cup water

1 tablespoon mirin (Japanese sweet rice wine)

1. Stir together miso and 1 tablespoon butter.

2. Halve or quarter the turnips and put in a large heavy skillet along with water, mirin, remaining 1/2 tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then simmer, covered, about 8-12 minutes until just tender–the time will vary based on size and age of turnips so check after 7 or 8 minutes to be sure not to overcook.

3.Add greens and stems, if using, by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue cooking, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 3 minutes. Stir in miso butter and cook 1 more minute. Serve hot.

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Quick Bok Choy Stir-fry

Quick Bok Choy Stir-fry

This is a delicious way to prepare bok choy. And the sauce works beautifully for any other quick vegetable stir fries as well. The Sichuan peppercorns are pretty key here–it’s worth getting a jar of them and they keep well. They’re more floral and flavorful than black pepper though you could use 1/4 teaspoon crushed black pepper corns in a pinch here.

Serves 3-4

1 large head bok choy, stalks separated and washed and stems and leaves cut into 1-inch or so ribbons/slices

1 tablespoon vegetable oil

Sauce:

4 garlic cloves, minced

1 scant tablespoon minced or grated fresh ginger

3/4 teaspoon Sichuan peppercorns, crushed a bit (see headnote)

2 whole star anise

1/4 cup soy sauce

1/4 cup water

1 ½ tablespoons Chinese rice cooking wine (Mirin) or dry sherry

1 tablespoon toasted sesame oil

1 tablespoon brown sugar

Steamed rice 

1. Bring a large pot of water to a boil and salt lightly. 

2. Meanwhile heat the oil in a small saucepan over medium-high heat and add the garlic, ginger, star anise and crushed pepper corns and sauté for a minute or two until very fragrant and just starting to brown, stirring often. Add the remainder of the sauce ingredients and bring to a simmer and cook for about 4-5 minutes at a simmer. 

3. Scrape all of the sauce out of the sauce pan and transfer to a wok or large skillet though discard the star anise.

4. Drop the bok choy into the boiling water and cook for about 2-4 minutes—taste after 2 minutes. The length of time will depend on the size of your pot/amount of water and strength of burner. Drain the bok choy and add it to the sauce in the skillet. Cook over high heat for just 1 minute or so to combine well. Serve hot over rice.

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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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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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Coconut Miso Broth with Spring Raab and Noodles

Coconut Miso Broth with Spring Raab and Noodles

This is a delicious bowl of food. You can use broccolini or broccoli raab or any other raab you have. The tender turnip raab I’ve used here cook in the same time as the fresh ramen–2 minutes–which makes it extra simple to use the same pot of boiling water. If your greens and noodles have different cooking times just pay attention and set a timer for adding the quicker cooking item a bit after the first.

You can use soba noodles or rice noodles instead of the ramen here or even spaghetti. Feel free to spice it up with your favorite fresh hot chilis or chili sauce.

Serves 4

1 tablespoon oil

1 small onion, finely diced

2 stalks green garlic or 2 large cloves garlic, minced

2 teaspoons finely chopped or grated fresh ginger

1 large carrot, cut in half or quarters, lengthwise and then crosswise into thin slices

1 cup coconut milk (full fat)

3 cups vegetable broth or water

1 heaping tablespoon white miso (also called shiromiso or similar miso, starting with a little less if you have a darker miso as they are a bit stronger)

1 bunch turnip raab or broccoli raab or any quick cooking green (see headnote), cleaned and trimmed of any tough stems

10-12 ounces noodles (see headnote)

Salt to taste

Heat the oil in large saucepan over medium heat. Add the garlic, onion, carrot and ginger and a pinch or two of salt. Stir and cook gently until softened and fragrant but not brown. Add the coconut milk, broth or water and bring to a simmer and cook gently for a few minutes. 

Meanwhile bring a large pot of water to a boil. Lightly salt it and add the greens and noodles if they need the same amount of cooking time or first one, followed by the other, using your best guess so that you can drain them together when they’re both tender. When the greens and noodles are done, drain them well and divide them into four bowls.

Stir the miso into the coconut broth and taste and adjust seasoning with salt, a squeeze of lime juice if necessary and pour the broth over the noodles. Enjoy with a bit of your favorite hot sauce or as is.

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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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Ribollita - Tuscan White Bean & Kale Soup

Ribollita - Tuscan White Bean & Kale Soup

This simple but thick and luscious soup is a mainstay of Tuscan cooking and used to be made by re-cooking (ribollire) yesterday’s minestrone and simmering it over stale bread in this second incarnation. I make it all in one go, as do many Italians, but it is even better the next day. It takes a while to make unless you are using already cooked beans, but it is worth the time.

Ribollita calls for a modest list of ingredients and the bread and some good olive oil are important. 

Note: The acidity from the tomatoes can prevent your beans from cooking properly and getting tender. This might happen if your beans are quite old (which is sometimes hard to tell). So to be safe you can cook your beans separately and follow the instructions for using cooked beans below.

 Serves 6

2 Tablespoons olive oil

1 onion, diced

3 sprigs fresh thyme or 1 teaspoon dried

2 carrots, scrubbed and chopped

1 large or two smaller stalks celery (if there are leaves attached include those), chopped

2 cloves garlic, minced

2 medium potatoes, scrubbed and cut into 3/4-inch dice

1/2-3/4 cup chopped fire-roasted canned, fresh or 1/4 cup tomato paste

1 cup dry white beans (that you’ve soaked over night or for at least 4 hours), drained (or you can use 2 1/2 cups already cooked beans as well but you’ll add them to the soup a bit later). Use canellini or navy beans. I’ve also, inauthentically used borlotti beans with great success.

1 very large or 2 smaller bunches Dinosaur kale (also called Tuscan or Lacinato kale) or any kind of kale you have, washed and well chopped (it really is best with Dinosaur kale though)

8 cups water or combination of water and bean cooking liquid if you’re using already (home) cooked beans

2 teaspoons salt, more to taste

Plenty of freshly ground pepper

Good olive oil

4 slices, crusty bread (several days old is fine), toasted and torn into bits

 1. Saute the onion, celery and carrot and thyme in 2 tablespoons olive oil over medium heat for 10-15 minutes until softened. Add the garlic, potatoes and tomatoes and cook for a few more minutes. Add the drained (but not cooked) beans, water and kale and 1 1/2 teaspoons salt. Bring everything to a boil, turn down to a simmer and cook for 90 minutes. If you are using already cooked beans, add them 30 minutes into the cooking time and simmer gently for another 45 minutes. Add pepper and taste and adjust with salt. It will likely need a bit more.

2. Stir in the bits of bread and simmer for 5-7 more minutes until it’s somewhat broken down and has thickened the soup. Serve hot with plenty of good olive oil and more salt and pepper, to taste.

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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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Chicory, Orange & Fennel Salad

Chicory, Orange & Fennel Salad

by Katherine Deumling of Cook With What You Have

Sweet, tart juicy oranges pair beautifully with the slightly bitter chicories like escarole, castelfranco, sugarloaf and radicchio.

 Serves 4 

About 8 cups chopped chicory (escarole, castelfranco, sugarloaf, radicchio, endive)

1 navel orange

1 small fennel bulb, trimmed, quartered and thinly sliced crosswise

1 green onion or 1 tablespoon red onion, thinly sliced

1/3 cup toasted walnuts, roughly chopped

Vinaigrette

1/2 – 1 teaspoon Dijon-style mustard

2 tablespoons wine or cider vinegar

5 tablespoons olive oil

Salt and freshly ground pepper, to taste

1/2 teaspoon fresh or dried thyme

1. 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. You will likely have some dressing leftover.

2. Cut the top and bottom off the orange. You’ll cut into a little bit of the flesh but mostly just remove two discs of peel. Set the orange on a cutting board on one, now flat, end. Using a sharp chef’s knife, trace the contour of the orange from the top to the bottom, carefully removing the peel and pith from the flesh. Continue around the whole orange until you’ve removed all the peel. You may still have small strips of pith and don’t worry about getting every last bit. Cut the orange in half and then quarters, top to bottom and then, cut those quarters into 1/3-inch slices, crosswise. 

3. Put orange and remaining salad ingredients in a serving bowl. Toss with about 3/4 of the dressing. Taste and adjust seasoning to taste.

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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.

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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.

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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.

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