Green Salad w/ Strawberries, Walnuts & Red Onions

Green Salad w/ Strawberries, Walnuts & Red Onions

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

Serves 4

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

1/2 cup toasted walnuts, roughly chopped

1/4 cup very thinly sliced red onion

2/3 cup strawberries, quartered

Vinaigrette

1/2 teaspoon Dijon-style mustard (optional)

2 tablespoons red wine vinegar

5 tablespoons olive oil

Salt and freshly ground pepper, to taste

1/2 teaspoon fresh or dried thyme

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

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

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Brothy Beans & Greens

Brothy Beans & Greens

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

Serves 4

Variations

• skip the toasted bread crumbs

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

• add sauteed garlic and/or onions

• use chickpeas instead of beans

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

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

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

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

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

Hot red pepper (optional)

Olive oil

Toasted bread crumbs or croutons for serving (optional)

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

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

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

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Aloo Gobi (Spiced Cauliflower & Potatoes)

Aloo Gobi (Spiced Cauliflower & Potatoes) 

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

 Serves 4-6

2 tablespoons oil

1 tablespoon minced, fresh ginger

4 cloves garlic, minced

2 large potatoes (about 1 lb), diced

2 teaspoons garam masala

1/2 teaspoon turmeric

1/4 – 1/2 teaspoon red chili powder

1 1/2 teaspoon salt

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

2 cups fresh or 1 cup canned, diced tomatoes

1/2 cup cilantro leaves and stems, finely chopped

Naan or rice for serving

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

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

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Radish Top & Herb Chimichurri

Radish Top & Herb Chimichurri

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

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

Yields about 1 cup

1 bunch radish tops/greens, well washed and dried

2/3 cup parsley leaves, packed

1/2 cup cilantro leaves and stems, packed

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

1/2 teaspoon ground cumin

1/4 teaspoon (or more) red pepper flakes

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

1/2 cup good olive oil

Sea salt

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

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

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Radish, Pea & Asparagus Salad w/ Mint

Radish, Pea & Asparagus Salad w/ Mint

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

 Variations:

• Mix and match your vegetables

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

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

Serves 4

1 bunch radishes, washed, trimmed and cut into chunks

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

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

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

1 cup snap peas, strings removed and cut into thirds

Handful of mint leaves, chopped (see variations)

A little fresh or dried thyme

Salt and freshly ground black pepper, to taste

1 tablespoon red wine vinegar

2 tablespoons olive oil

2-3 ounces feta, crumbled (see variations)

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

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Greens w/ Tahini Yogurt Herb Sauce

Greens w/ Tahini Yogurt Herb Sauce

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

 Serves 4 as a side

Variations:

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

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

1 bunch collard or kale raab or rapini, washed

2 teaspoons salt

Tahini yogurt sauce

3 tablespoons tahini

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

Water to thin to desired consistency

1 tablespoon olive oil

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

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

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

1/4 teaspoon salt, more to taste

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

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

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

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Herb-Braised Asparagus

Herb-Braised Asparagus

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

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

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

2 sprigs fresh rosemary

Sea salt

1 tablespoon olive oil

Splash of water (1-2 tablespoons)

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

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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. 

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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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Roasted Sweet Potato Salad with Yogurt Herb Dressing

Roasted Sweet Potato Salad with Yogurt Herb Dressing

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

Serves 4

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

1 tablespoon oil 

Salt

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

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

1/4 cup crumbled feta

Dressing:

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

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

2 tablespoons olive oil

2 tablespoon fresh lemon juice

1 large clove garlic

1/2 teaspoon salt

Black pepper, to taste

Preheat oven to 400 degrees. 

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

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

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

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

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

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

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

 Variations

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

• Add a handful of halved cherry tomatoes.

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

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

Serves 4

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

2 medium carrots, grated

2 scallions, white and green parts very thinly sliced

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

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

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

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

Dressing:

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

3 tablespoons olive oil, more to taste

Salt and freshly ground pepper, to taste 

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

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Stewed Collard Greens

Stewed Collard Greens

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

 Serves 4

 2 tablespoons olive oil

1 red onion, diced

2 cloves garlic, minced

1/4 cup tomato paste

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

2/3 cup water

1/2 teaspoon salt

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

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

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

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Rice Bowl with Vegetables, Tofu, and Peanut Sauce

Rice Bowl with Vegetables, Tofu, and Peanut Sauce

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

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

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

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

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

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

Fresh herbs: cilantro, mint, basil

Peanut Sauce

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

2 tablespoons hot water

2 tablespoons fresh lime juice or rice vinegar

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

1 teaspoon finely grated ginger (optional)

1 clove garlic, minced

2-3 teaspoons soy sauce, or to taste

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

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

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Watermelon Radish & Celery Salad with Toasted Walnuts

Watermelon Radish & Celery Salad with Toasted Walnuts

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

Serves 2-3

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

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

2 tablespoons thinly sliced red onion (or any onion)

1/3 cup toasted walnuts, crumbled or coarsely chopped

1 tablespoons rice vinegar

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

Pinch of sugar (optional)

1 tablespoon olive oil

Salt and pepper, to taste

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

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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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Quick Fudgy Chocolate Cookies

Quick Fudgy Chocolate Cookies

by Katherine Deumling of Cook With What You Have

These are and so satisfying. You can substitute some whole-wheat pastry flour. Around the holidays I use dried cranberries, golden raisins or a little candied orange peel but sometimes it’s dried cherries or apricots. You can also swirl in a few tablespoons of orange marmalade or other jam instead of the dried fruit.

–adapted from pastry chef and writer  Ellen Jackson

You 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
1/4 teaspoon salt
6 tablespoons unsalted 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 by level tablespoons 1 inch apart onto baking sheets or use a #40 cookies scoop (3/4 oz). Bake for 8 to 10 minutes or until almost set. Don’t over bake and err on the side of underdone, if you like moist, chewy cookies that is. 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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