Sweet, Sour & Hot Eggplant

Sweet, Sour & Hot Eggplant 

This is so good! I can eat the whole dish by myself. Serve it as a side or with rice.

 Serves 4

•  2 tablespoons sunflower or olive oil

• 1 medium onion, diced

• 1 -1 1/2 teaspoons crushed red pepper flakes, or fresh, minced Serrano, jalapeno or other hot pepper, to taste

• 2 medium eggplant (or several smaller ones—any kind of eggplant will work in this dish—the long slender Japanese ones, more common Italian, globe ones, . . .), skin on, cubed, about 6 cups worth

• 1 sweet red pepper, thinly sliced (optional but very good)

• 2-3 cloves garlic, minced

• 3 tablespoons soy sauce

• 2 tablespoons red wine vinegar

• 1 tablespoon sugar

• 2 teaspoons cornstarch

• 3-4 tablespoons Thai basil, basil, or cilantro, roughly chopped

Stir together soy sauce, vinegar, sugar and cornstarch in a small bowl.

In a large skillet or wok heat the oil and sauté onions and pepper (if using) over medium-high heat for about 5 minutes until they soften. Add red pepper flakes (or fresh hot pepper) and eggplant and cook, covered, until it softens and browns a bit, about 15 minutes, stirring frequently. Add the minced garlic and stir well and cook for 2 more minutes. Then add the sauce and stir well to mix and coat veggies. Cook over medium heat for a a minute or two until sauce thickens. Stir in the herbs, reserving a few for garnish. Taste and adjust with salt, if needed, which is unlikely thanks to the soy sauce. Serve hot over rice with remaining herbs.

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Quick Eggplant & Tomato Curry

Quick Eggplant & Tomato Curry

This is savory, complex and delicious and uses Thai red curry paste to create a lot of flavor quickly. You can serve it over potatoes instead of rice.

Variation

• Green beans would be a wonderful addition here. Add them at the same time you add the tomato sauce and coconut milk.

• If you don’t have time to make tomato sauce and have fresh tomatoes, add fresh, chopped tomatoes to the curry paste after you’ve fried it for a few minutes and let reduce a bit before adding the eggplant and remainder of the coconut milk.

• Use green curry paste if you don’t have red

Serves 4-6 

3 Japanese eggplants or globe or Italian eggplant, cut into 2 x 3″ chunks (about 8 cups)

2 tablespoons oil

1/2 teaspoon salt

2 teaspoons red curry paste (or green, see Variations above)

2 teaspoons fresh ginger, minced or grated on a microplane (optional)

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 -1/2 teaspoon salt, to taste

1 1/2 cups plain tomato sauce

1 can full-fat coconut milk

Cilantro and scallions, for garnish

Rice or potatoes (see headnote) for serving

1. Heat oil in a large skillet over medium-high heat. Add eggplant chunks and 1/2 teaspoon salt and sauté over fairly high heat, stirring often for about 5 minutes. Then cover the pan and cook until eggplant begins to collapse and brown in places, another 5 minutes or so. Remove from pan and set aside.

2. Put solid/fat part of the coconut milk in a Dutch oven or large saucepan over medium heat. Add curry paste, ginger, if using and spices and mix well. Fry this mixture for about 3 minutes then add the eggplant and combine well and cook for a minute or two. Add the tomato sauce and remaining coconut milk and salt. Bring to a simmer and cook, partially covered for about 15 minutes until thickened a bit. Serve hot over rice or potatoes.

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Summer Cole Slaw (template)

A Summer Cole Slaw Template

This is my go-to, quick slaw to use with any kind of cabbage, even Napa. I vary the ingredients based on the season and how hearty I want it to be. Quantities are approximations so feel free to use what you have.

The dressing is delicious and good on most anything–a bowl of rice/quinoa and beans with herbs, on roasted vegetables, on a burger, in fish tacos. . . so double the recipe for the dressing and have it on hand to enliven other things.

Variations:

• For a heartier slaw, add chicken and toasted seeds

• For a creamy dressing add 1/3 cup plain, whole milk yogurt (you’ll have more dressing than you need for this salad but it’s good on many things)

• Add sliced sweet peppers or radishes or kohlrabi cut into matchsticks

• Swap parsley and/or mint for cilantro

• Add sweet onions, shallots, or other onion in place of green onions

• Add quick-pickled onions in addition to or instead of green onions

Serves 4-6

½ a small to medium cabbage (about 6 cups sliced), cut into thin strips

2 medium carrots, cut into matchsticks grated on the large holes of a box grater or in the food processor

2 green onions, thinly sliced or 1 tablespoon quick-pickled red onions (thinly sliced onions soaked in red-wine vinegar)

Handful of cilantro, roughly chopped

Handful of fresh mint, roughly chopped (optional)

1/2 cup toasted sunflower or pumpkin seeds (optional)

Dressing

2 tablespoons apple cider  or wine vinegar, more to taste

2 teaspoons Dijon-style mustard

1 large clove garlic, minced and mashed

4-5 tablespoons olive oil

1 teaspoon ground cumin (optional)

Several pinches red pepper flakes or a small hot pepper like Serrano or Jalapeño, minced (or more if you like heat)

Salt and freshly ground black pepper

1. Shake dressing ingredient together in a small jar with tight-fitting lid or whisk together in a bowl.

2. Put slaw ingredients in a large serving bowl.

3. Pour about 2/3 of the dressing over vegetables. Mix well. Add more as desired. Reserve the rest for another use (see headnote). Let rest for 15 minutes to soften vegetables and let flavors meld. Taste and adjust seasoning and serve.

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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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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.

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!

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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/

Rhubarb Caraway Cake

Rhubarb Caraway Cake

Adapted by Brita Zeiler from Vegetable Literacy by Deborah Madison

This versatile, everyday butter cake is as satisfying as it is simple. Make with or without Rhubarb, try substituting caraway for poppy seeds, make it your own! Serve with creme fraiche, yogurt, or butter.

Caraway seeds lend a floral, herby fragrance, along with a carminative (gas & bloat reducing) function. Rhubarb is a cool vegetable to celebrate. In the Buckwheat aka Knotweed aka Polygonaceae family, Rhubarb shares it's sharply tart oxalic acid flavor with other edible plants in the same family like sorrel and oca tuber. Like many of our Springtime plants, Rhubarb is a "cleansing" plant that gently aids digestive tone and elimination.

Ingredients

1 + 3/4 cup sifted all purpose flour

1 teaspoon baking powder

pinch sea salt

1/2 cup unsalted butter, at room temp

1 cup granulated sugar

1 teaspoon vanilla extract (use bitters or a tasty, brandy based tincture as a substitute for vanilla if you run out in a pinch, or just because)

Grated zest of 1 large Meyer or regular lemon or small orange

3 eggs, at room temperature, lightly beaten

1/4 cup milk (or buttermilk or half n half, just use whatever you have on hand)

1 teaspoon caraway seeds, plus more for a garnish for the top

1 stalk of rhubarb

Preheat your oven to 350. Grease either a 8-inch cake pan, or 8x4 inch loaf pan. If using a loaf pan, line the pan with a strip of parchment paper than hangs over the two longest edges so that the cake is easier to remove once it's baked.

Sift together the flour, baking powder and salt in a bowl and set aside. In a stand mixer with paddle attachment, beat the butter on medium speed until soft, then gradually add the sugar and continue until light a fluffy. Add the vanilla and lemon zest, then add the eggs and beat until thoroughly combined. Scrape down the sides of the bowl and beat once more until the mixture is smooth, and then add the milk.

With the mixer on low, gradually add the flour. When all of it has been added, scrape down the sides of the bowl to make sure all is incorporated, then stir in the caraway seeds. Scrape the batter into the prepared pan and even the top. Slice the rhubarb into thin strips, cutting down in length as needed so the strips fit in the pan, and then place on top of the cake. Sprinkle the top lightly with additional caraway seeds.

Bake in the center of the oven until golden and firm on top and the sides are pulling away just slightly from the pan, about 30-45 minutes. Let cool for 5 minutes in the pan, and then loosen the sides with a knife and the cake out onto a cooling rack. Let cool completely before serving.

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. 

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!

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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/

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.

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!

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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/

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.

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!

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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/

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.

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!

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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/