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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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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 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/ 

Apple Carrot Muffins

By Katherine Deumling of Cook With What You Have

I created these muffins for a nutritious and delicious after school snack for my son. They can be adapted to your taste and to what you have on hand. They are definitely bake-with-what-you- have muffins. The variations are really infinite. This recipe is only mildly sweet and the muffins are moist, chewy and a bit dense. They hold up well and are just fine a few days later if sealed tightly. They also freeze well.  

Variations: 

• Add raisins and/or nuts if you like 

• Use all apple or all carrot, rather than a combination of the two 

• Add shredded coconut or mashed banana instead of the carrot or even grated beets (though I’ve never tried it but I’m sure it would work).  

Makes 12 muffins or 10 if you slightly overfill the tins for a taller muffin  

• 2 cups whole-wheat pastry flour (or a combination of all purpose and whole wheat or just all- purpose for a lighter muffin)

• 1 teaspoon baking soda

• ¾ teaspoon salt

• ½ teaspoon cinnamon

• 1/2 teaspoon nutmeg

• Grated zest of one lemon (optional but very good)

• 2 ½ cups loosely packed grated apples and carrots (depending on your size of apples and carrots,  2 medium carrots and 1 small-medium apple generally do the trick when I grate the carrots on the smaller holes of a box grater and the apples on the larger ones)

• 2 eggs ¼ cup olive oil or sunflower oil (or melted butter)

• 2/3 cup whole milk or yogurt

• ½ cup honey or ¾ cup sugar  

Preheat oven to 375 degrees.  

Whisk all the dry ingredients in a medium bowl. Whisk all wet ingredients (including sugar if using that instead of honey) and lemon zest in another bowl, leaving grated fruit/veg separate.  Add wet ingredients to dry and mix quickly to combine. Add the grated apples and carrots and stir until just combined.  

Portion evenly into lightly greased muffins tins and bake for about 18-20 minutes or until a tester comes out clean. Do not over-bake. They will continue baking a bit after they come out of the oven. The inside should still look just a bit moist when you break it open. Carefully remove from tin by running a knife around the edges and let cool on a wrack. When cool, wrap tightly in cling wrap and freeze any you won’t eat within 2-3 days.

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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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Quick & Fudgy Chocolate Cookies

by Katherine Deumling of Cook With What You Have

These are the quickest and one of the most satisfying cookies I know. I vary these each time I make them. Sometimes I use whole-wheat pastry flour, sometimes spelt, and sometimes just all-purpose flour. Around the holidays I use golden raisins and candied orange peel, and other times I use dried cherries or apricots. I even vary the amounts of cocoa a bit. And sometimes I stir a few tablespoons of orange marmalade or other jam instead of the dried fruit. 

So if you have 20 minutes (that includes the baking time!), some cocoa, and a few other pantry basics on hand, you can have your chocolate/cookie fix or a gift in no time.

 You can mix these incredibly easy, fudgy cookies right in the saucepan. 

• 1 cup plus 2 tablespoons all-purpose flour, spelt or whole wheat pastry flour

• 1/4 teaspoon baking soda

• 1/8 teaspoon salt

• 6 tablespoons butter

• 6 tablespoons unsweetened cocoa

• 1/2 cup granulated sugar or coconut sugar

• 1/3 cup brown sugar or coconut sugar*

• Generous 1/3 cup plain, whole-milk yogurt

• 1 teaspoon vanilla extract

• ½ cups dried fruit or 1/3 cup jam (see headnote) (half and half chopped golden raisins and candied orange peel is my holiday favorite as dried sour cherries or cranberries

 *I forgot to add the brown sugar recently and they turned out really well. So if you’re tempted to reduce the sugar, go for it!

 Preheat oven to 350°. Combine flour, soda, and salt and set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until just mixed. Add any dried, fruit nuts, and/or jam. If adding jam, just gently swirl it through the batter, don’t evenly mix it in or it will get a bit lost in the final cookies.

Drop level tablespoons 1 inch apart onto baking sheets or use a #40 cookie scoop (3/4 oz). Bake for 8 to 10 minutes or until almost set. Don’t overbake – err on the side of underdone if you like moist, chewy cookies. They will firm up as they cool. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

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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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Beet & Walnut Dip

By Katherine Deumling of Cook With What You Have

This is ridiculously good! 

Yields about 2 1/2 cups

• About ½ lb cooked, trimmed beets (4-5 small-medium)

• ½ cup walnuts (toasted at 350 degrees for about 8 minutes or until toasty smelling and a shade darker)

• 1 teaspoon chopped fresh or dried thyme

• 2 teaspoons chopped fresh or dried sage

• Dried hot pepper, to taste (cayenne, chili flakes, or whatever you have on hand. Start with just a few pinches)

• Salt, to taste

• 1 stalk green garlic or 2 cloves garlic, chopped

• 1 tablespoon maple syrup

• 2 tablespoons plain yogurt or sour cream

• 2 tablespoons olive oil

• 2 teaspoons lemon juice, more to taste

  Garnish

• 1 scallion, thinly sliced

• 1/3 cup dill, chopped

• 1/2 cup cilantro leaves and stems, chopped

• 1/2 cup feta, crumbled

• Salt, to taste

• Olive oil and lemon juice for finishing

• Bread or crackers or vegetables for dipping (or serve it as suggested in headnote)

Boil, steam or roast beets until tender. Peel and roughly chop. Put (cooled) walnuts, garlic, sage, thyme and hot pepper in a food processor and pulse until very finely chopped. Add the beets, yogurt, syrup, salt and olive oil in a food processor and process until fairly smooth. Taste and adjust seasoning. Add lemon juice and/or salt if it needs brightening.

Put puree in a bowl and top with green onions, herbs and crumbled feta. Sprinkle with a little more salt and drizzle with olive oil and lemon juice. Serve at room temperature or slightly chilled.

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Curried Winter Squash Soup with Coconut Milk

Once the squash is roasted this soup comes together in 15 minutes. You can scale this up or down, use more or less coconut milk; you can use a variety of squash types or toss in other root vegetables as well. You can change the garnish to toasted pumpkin seeds or use other herbs or spices in the yogurt mix. 

Serves 6+ (freezes well)

• 1 4-5lb kabocha squash, pumpkin, or other winter squash

• 2 – 4 teaspoons green or red curry paste, (spice level varies by brand so start with the smaller amount and add as needed)

• 1 can coconut milk (full fat)

• 3-4 cups vegetable broth or water

• Salt

• Lime juice

• Plain yogurt mixed with chopped cilantro, lime juice and salt, for garnish 

Preheat oven to 400 degrees. 

Cut the squash or pumpkin in half and scrape out seeds and strings. Cut into quarters and roast until soft. Scrape the flesh out of the peel and put aside.

In a large soup pot sauté the curry paste for just a minute over medium heat until fragrant. Add 1/3 cup or so of the solid part of the coconut milk (usually at the top of the can–if it’s all blended and liquid skip this step and the results will be just fine) and mix well with the paste and cook on high heat for a couple of minutes. Then add the roasted squash, remainder of the coconut milk, and some of the broth, bring to a boil. Simmer for about 10 minutes. If it seems too thick add a bit more broth. It will thicken up quite a bit when you blend it and it cools.

Blend with an immersion blender (or in food processor) until smooth. Adjust seasoning with salt and some lime juice and garnish and serve by itself or over rice.

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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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Eggplant & Tomato Curry

by Katherine Deumling

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

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.

Serves 4-6

• 3 Japanese eggplants, cut into 2 x 3″ chunks 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

• 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 tomato sauce (I use this method if I have fresh tomatoes)

• 1 can full-fat coconut milk

• Cilantro and scallions, for garnish

• Rice or potatoes (see headnote) for serving

Heat oil in a large skillet over medium-high heat. Add eggplant chunks and 1/2 teaspoon salt and saute 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.

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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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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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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What to do with the vegetables in the fridge? Are you short on time but still want healthful meals? How can one 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 www.cookwithwhatyouhave.com.