Pumpkin Seed Butter Cookies

This recipe was chosen by our Bulk Co-Buyer, Zahra Salim. Zahra has been working on introducing new bulk products and revitalizing pre-pandemic offerings, including our alternative nut butter section! All of these ingredients can be found in our bulk section. Enjoy!

“These chocolate dipped pumpkin seed butter cookies are a delicious, allergy-friendly treat. They’re soft, chewy, and decadent yet nutritious. These cookies are nut-free, gluten-free, vegan, and grain-free. They’re kid-approved and perfect for school snacks.” - Jennifer Bell

Author: Jennifer Bell

Prep Time: 45 minutes

Cook Time: 12 minutes

Total Time: 57 minutes

Servings: 12

Check out the full recipe article with step by step photos here.

Equipment

• Sheet pan

• Parchment paper

Ingredients

• 1/2 cup pumpkin seed butter (with no added sugar or salt)

• 1/2 cup maple syrup

• 1/2 cup coconut flour

• 1/2 cup dairy-free dark chocolate chips or chopped dark chocolate

• 2 teaspoons pure vanilla extract

• 1 teaspoon vinegar or lemon juice

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt

• Optional topping: pumpkin seeds for sprinkling on top of the cookies

Instructions

• Preheat the oven to 375 degrees Fahrenheit.

• Add the pumpkin seed butter, maple syrup, coconut flour, vanilla extract, vinegar or lemon juice, baking soda, and salt to a large mixing bowl and use your hands to mix well until a dough is formed.

• Use your hands to roll the dough into 12 evenly sized balls and place them on a parchment paper lined sheet pan.

• Use your fingers to press the cookie dough balls into flatter circles.

• Bake at 375 degrees Fahrenheit for 12 minutes or until they look solid and slightly golden around the edges.

• When then cookies are finished baking, allow them to cool to room temperature.

• While the cookies are cooling, melt the dairy-free dark chocolate chips (or chopped dark chocolate), either in the microwave or on the stove. To melt it in the microwave, add the chocolate to a microwave safe bowl, then cook on high power for 20 seconds, stir, and repeat until it’s melted. To melt it on the stove, add the chocolate to a pot on the stove set to low heat and stir constantly until melted.

• Once the chocolate is melted and the cookies have cooled to room temperature, dip the cookies in chocolate so that half of each cookie is submerged in chocolate and the other half is not, then place them on a platter (or two dinner sized plates) lined with parchment paper (you can reuse the parchment paper that you baked the cookies on).

• Sprinkle a few pumpkin seeds on the chocolate dipped sides of the cookies, then place the cookies in the fridge for a minimum of 30 minutes to allow the chocolate to harden before serving.

Notes

• To make this recipe even quicker and easier, skip the step of dipping the baked cookies in melted chocolate. You can mix the chocolate into the raw cookie dough instead.

• Store these pumpkin seed butter cookies in an airtight container for up to three days or freeze them for up to six months.

Beet & Walnut Dip with Dill, Cilantro and Feta

This recipe is inspired by Jerusalem by Yotam Ottolenghi and Sam Tamimi. Use toasted bread to dip or dollop on hardboiled eggs or spread on a sandwich or in a wrap or eat it by the spoonful at the kitchen counter.

Yields about 2 1/2 cups

Ingredients:

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 . . . start with 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/topping:

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)

1. Boil the 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.

2. 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.

Collard Green & Potato Curry with Coconut Milk & Homemade Naan

Collard Green & Potato Curry

I’m always looking for good ways to cook collard greens and this curry recipe really worked. My son typically likes greens but he’d much prefer them in a curry than as a plain, braised side dish. The key here is to cut the collards into really thin strips which contributes to the creamy texture of the finished dish. 

Serves 4

1 tablespoon oil

1 medium onion, diced

3 cloves garlic, minced or grated on a microplane

1 tablespoon fresh ginger, minced or grated on microplane

1 teaspoon cumin seeds

1 teaspoon brown mustard seeds

1/2 teaspoon ground hot pepper or chili flakes (more to taste)

1 teaspoon salt

1/2 cup water

1 bunch collard greens, stack the leaves and roll them up then using a sharp knife cut them crosswise into thin ribbons and then cut the ribbons in half or thirds to create shorter strips

4 medium potatoes, scrubbed and cut into medium dice

1 can full fat coconut milk

1 cup canned tomatoes with their juices

1/4 cup chopped cilantro leaves and stems (optional)

Rice or naan for serving (See below for my naan recipe)

1. Heat the oil in a Dutch oven or other large pot over medium-high heat. Add the onion, garlic, ginger, cumin, mustard seeds and hot pepper and stir well. Turn heat down to medium and cook for about 5 minutes until onion is softening and it’s very fragrant.

2. Add the 1/2 cup water and simmer for a few more minutes. Add collards and potatoes and salt and stir well. Simmer for a few minutes and then add can of coconut milk. Bring to a simmer, cover and cook for about 15 minutes until the potato is just about tender. 

3. Add tomatoes and simmer partially covered for 15 more minutes or until everything is tender and creamy. If it’s at all watery remove the lid totally and cook down until it’s thickened. Stir in cilantro, if using. Taste and adjust for salt and heat to your liking. Serve over rice or with naan or other flatbread. 

Naan

This soft, tender, slightly charred, yeasted flat bread is so delicious. Enjoy it plain with a little melted butter and sprinkle of salt or use it to scoop up curries. You can make it start to finish in 90 minutes and much of that time is inactive–while the dough is rising.

Yields 8 pieces.

1/2 cup warm water

1 package active dry yeast (2 1/4 teaspoons)

1 teaspoon sugar

1/2 cup plain whole milk yogurt

1 tablespoon oil

2 1/4 cups all purpose flour

1/2 teaspoon salt

2 tablespoons melted better, for brushing on the baked breads

Sea salt

1. Put the warm water in a large bowl and sprinkle over the yeast and sugar and mix thoroughly. Let sit for about 7 minutes until it begins to form bubbles on the surface and puff up. Mix in the yogurt, flour, oil and salt with a wooden spoon until the dough comes together. Turn out onto a floured surface and knead for 5-7 minutes until the dough is smooth and elastic. Put the dough in a clean bowl and cover with a damp dishtowel and let rise for about an hour or until doubled in bulk. If your room is warm this may only take 40 minutes.

2. When dough is doubled turn it onto a lightly floured surface and pat it into a round and cut it into 8 even pieces (like a pie). Use a rolling pin to roll each piece into an 8-inch round, more less. They should be about 1/4 thick or even a little thinner.

3. Heat a large cast iron skillet over high heat. I typically do not grease my skillet at all but if yours is not well seasoned carefully rub a little bit of oil over the surface with a paper towel. When the pan is hot–you can tell by hovering your hand over the pan–put one rolled out piece of dough in the skillet. It will begin bubbling up right away. Cook for about 60-90 seconds on one side, then flip and cook for another 60 seconds or so on the second side until charred in spots and puffy. Remove from the pan and wrap in clean dish towel. Repeat with remaining rounds. Then brush each one with a little melted butter and sprinkle with salt. Serve warm. Wrap any remaining naan well and reheat gently before serving.

Winter Squash & Peanut Stew

Recipe by Katherine Deumling of Cook With What You Have

The stew is delicious with butternut, red kuri, hubbard or buttercup squash. I wouldn’t use delicata as it’s not meaty enough.  This stew is rich, nutrient dense, sweet, savory, just a little spicy and vegan. Garnish with green onions and crushed roasted and salted peanuts for an extra kick.

 You can also add carrots or substitute carrots for some of the squash.

 Serves 6 +/-

 

1 tablespoon olive oil

1 onion diced

2 cloves garlic, crushed

1 1/2 tablespoon ginger, minced

2 pounds winter squash cut into chunks, about a rounded 4 cups of chunks (you can always roast a whole or half squash, seeds strings and all, for 20 minutes or so in a 400-425 oven and then remove it and peel and dice which is easier than doing it raw and then proceed with the recipe)

A couple of carrots, scrubbed and cut into rounds (optional, see headnote)

1/2 cup red lentils, rinsed and drained

2 cups canned tomatoes, juice and all

1 teaspoon ground cinnamon,

2 teaspoons ground cumin

1/2 teaspoon ground turmeric

Dash of cayenne pepper (to taste)

1/2 teaspoon sea salt (or to taste)

4-5 cups Vegetable stock + extra as needed

1/4 cup creamy peanut butter

1/4 cup green onion, thinly sliced

1/3 cup roasted and salted peanuts, chopped

Fresh lime juice, for serving (optional but very good)

Heat olive oil in a large pot over medium- high heat. Add the onion and sauté about 5 minutes until translucent. Add the garlic and ginger, and continue to cook for another 3 minutes, until garlic is fragrant, turning down the heat if garlic begins to brown. Add the squash, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a good stir to combine.

Add 4 cups vegetable stock and bring the mixture to a boil. If there isn’t enough broth to cover everything by at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 30-45 minutes, or until squash and lentils are very tender. If things look too dry add more broth as needed.

Add peanut butter and stir well. Using an immersion blender, blend soup until partially pureed, for a varied texture.

Season to taste, adding more salt and pepper as needed. Serve, topped with a tablespoon each of green onion and crushed peanuts and squeeze of lime juice.

Cold Season Cocktails for a Long Winter

by Nick Townsend

Winter brings many familiar comforts: cozying up by a warm fire, rolling around in the snow, perhaps celebrating the solstice or another holiday. Whatever the occasion, it doesn’t hurt to have something delicious to sip while you’re celebrating the cold season. Below are three drinks—two alcoholic, one not—that are excellent on a long cold night, whether you’re alone or with a loved one. 

Mulled Pear Gin Fizz

Makes one drink

This complex and spicy drink is relatively straightforward once you prepare the mulling syrup, so it works well to do that part in advance. People’s sells mulling spice pre-mixed in bulk, but you could easily create your own mulling spice blend and simmer that in its place. This drink is also well suited to preparation for a group. Simply triple or quadruple the quantities and mix in a pitcher with plenty of ice. One recipe of the mulling syrup will make a little over five drinks. 

Ingredients

For the syrup:

• ½ cup of sugar (cane sugar, coconut sugar, agave, etc.)

• ½ cup of water

• 1-2 tablespoons bulk mulling spice

• 2-4 thin slices of fresh ginger 

For the drink (per serving):

• 1.5 oz gin

• 1.5 oz lemon juice

• 1.5 oz mulling spice syrup 

• Ice 

• 4 oz sparkling pear cider (sub sparkling apple cider if unavailable)

• ¼ of a D’Anjou or Bartlett pear, sliced thin

Instructions

1. In a small saucepan combine sugar and water over high heat and bring to a boil. Immediately reduce to a simmer and add the mulling spice and ginger. Simmer over low heat for five minutes, until the spice smells strongly infused into the syrup.

2. Strain out the spices and ginger and set aside to cool.

3. Combine the gin, lemon juice, syrup, and ice in a tall glass and stir for about one minute. Top up with the sparkling pear cider and give it another quick stir. Garnish with the pear slices and serve. 

Shoyu Maple Whiskey Sour

Makes one drink

This drink is equal parts cozy and bracing, thanks to a small amount of unpasteurized soy sauce. The hint of saltiness draws out flavor in both the whiskey and maple syrup. The bulk maple syrup and bulk soy sauce live right next to each other in the bulk section at People’s, so you can pick up both star ingredients for this cocktail in one go. Whiskey or bourbon would work excellent here, as would Meyer lemon juice if you have access to it. If the addition of the soy sauce scares you, you could simply omit it and end up with a standard sour, but it’s worth trying at least once. 

Ingredients

• 2 oz whiskey or bourbon

• 1.25 oz maple syrup

• 1.5 oz lemon juice

• ½ tsp Nama Shoyu 

• Ice

Instructions

1. Combine all ingredients in a cocktail shaker and shake for about a minute until the mixture is frothy. Strain into a cup with more ice. 

Blood Orange Spritz

Makes one drink

This is a simple blueprint for a zero-proof drink that’s perfect for all seasons, but especially delicious in the winter when fresh citrus is at its peak. People’s boasts an impressive selection of mandarins, tangelos, pummelos, and other citruses that would be great here. As long as it’s something you’d enjoy snacking on, it would taste good in this drink. This recipe contains no alcohol, but you could add a shot of vodka or gin, or substitute the sparking water for a dry sparkling wine. 

Ingredients 

• 2 oz fresh squeezed blood orange juice (or use another citrus of your choice)

• .5 oz simple syrup (optional)

• 3-5 dashes orange or grapefruit bitter

• Sparkling water 

• Ice

• One ribbon or strip of lemon zest 

Instructions

1. Combine the juice, simple syrup if using, and the bitters in a cocktail shaker with ice. Shake for 30-60 seconds.

2. Strain into a glass filled with ice. Top up with sparkling water or wine, garnish with the lemon zest, stir, and serve. 

Quick Broccoli Green Curry

This is the simplest of curries. Just a few ingredients and the broccoli and garlic shine. 

Variations:

• Cauliflower, zucchini/summer squash, green beans, carrots, eggplant sweet pepper, potatoes are all good substitutions or additions to the broccoli.

• If you’re using vegetables that take a bit longer to cook, like sweet peppers, potatoes, carrots and even eggplant, add the vegetables after you’ve fried the curry paste for a few minutes but before you add the remainder of the coconut milk and sauté in the paste for 5 minutes and then add the rest of the coconut milk.

Serves 4

• About 3-4 cups broccoli florets and chopped stems (see variations)

• 2 cloves garlic, minced

• 1 can coconut milk (full fat)

• 2 – 4 teaspoons green curry paste (spice level varies quite a bit by brand)

• 12 ounces firm tofu, cubed 

• optional: 1/2 cup water if you want a thinner curry

• 2 teaspoons fysh sauce or soy sauce

• Salt, to taste

• Juice of 1/2 lime, more to taste

• Handful basil leaves(optional)

• Rice, for serving 

*Everyone’s taste varies so experiment with the amount of curry paste. I find 2 teaspoons gives the dish a mild to medium kick and 3 is about medium.

1. Put 1/4 cup of the thickest part of the coconut milk in a medium pot over medium heat. Add the curry paste and garlic. Coconut milk is often partially solidified at room temperature and you want to use the thickest (or solid) part for this early stage though if it’s all uniform, which it sometimes is, just use 1/4 cup and call it good. Mix the curry paste and garlic in well and fry the mixture for few minutes, stirring frequently. The oil will begin to separate from the coconut milk which is what you want.

2. Add the broccoli, remainder of the coconut milk, fish/soy sauce, if using or 1/2 teaspoon salt and bring to a simmer. Cook for a couple of minutes, add tofu and simmer for about 3-5 minutes or until broccoli is tender but still bright green.

3. Add handful of whole basil leaves, if using. Taste the curry and season with additional fish/soy sauce or salt if needed. Finish with the lime juice and serve hot, over rice.

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Ribollita (Tuscan Kale & Bean 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. And it’s extra good if you have some roasted to use, but canned is just fine. 

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 separately and follow the instructions for using cooked (or canned) 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 canned, fresh or roasted tomatoes 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 cannellini 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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Bean & Cabbage Soup with Herb Dumplings

Bean & Cabbage Soup with Herb Dumplings

by Katherine Deumling
@cookwithwhatyouhave

Dumplings are simple to stir together and if you happen to have sourdough starter on hand, you can employ some of it to make them extra bouncy and moist. The fresh herbs make them particularly flavorful. You can cook dumplings in most any soup, so this is just a suggested combination. Vary the beans, vegetables, stock and herbs to suit your taste and pantry.

Variations

• Incorporate different beans by using various or a combination of butter beans, cannellini beans, great northern beans, navy beans, garbanzo beans, and/or black eye peas. Red or black beans can be substituted or added to the dish, as well.

• Cooked or canned beans (drain if using the latter) work well when limited on time. Add them to the soup during the last 10 minutes of cooking.

• Soaked, and drained, beans, as described below, are highly nutritious and delicious.

• Great herbs to use, in any combination, are parsley, dill, cilantro, chives, tarragon.

Serves 4-6

 
For the soup:

•  2 tablespoons olive oil

• 1 small onion, diced

• 1 leek, well washed and sliced

• 2 cloves garlic, minced

• 2 carrots, diced

• 1 stalk celery, diced (optional)

• 1 teaspoon fresh or dried thyme

• 1/4 teaspoon red pepper flakes or any hot pepper, fresh or dried, to taste

• 2 cups soaked and drained white beans (see variations)

• 4 cups vegetable stock or water

• 1 cup water

• 4 cups cabbage, chopped (regular green or savoy are my favorites here)

• Salt and plenty of pepper

• Chopped parsley or cilantro, for serving

For regular dumplings:

• 1 1/4 cups flour (whole wheat or spelt is delicious)

• 3/4 teaspoon salt

• Several pinches red pepper flakes or cayenne or minced fresh serrano chili (optional)

• 2 teaspoons baking powder

• 3/4 cup fresh herbs, finely chopped

• 1 large egg

• 3/4 cup whole milk (or plant-based milk)

For sourdough dumplings:

• 1/4 cup active sourdough starter

• 1 cup + 2 Tablespoons flour (whole wheat or spelt is delicious)

• 2/3 cup whole milk (or plant-based milk)

• 1 large egg

• 3/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• Several pinches red pepper flakes or cayenne or minced fresh serrano chili (optional)

• 3/4 cup fresh herbs, finely chopped

Heat the oil in medium pot or Dutch oven over medium heat. Add the onion, leek, garlic, carrot, celery, thyme and hot pepper. Gently cook for about 8 minutes until softened and fragrant. Add the soaked beans, stock and water and bring to a simmer and cook, covered, for about 25-30 minutes or until beans are tender. Add cabbage and taste for salt and add pepper and cook for a few minutes to soften the cabbage.

If making the regular dumplings, stir together flour, baking powder salt and hot pepper, if using. In another bowl whisk egg and milk together and stir in herbs. Add this mixture to the dry ingredients and combine quickly. Use a cookie scoop or tablespoon to scoop small walnut sized portions of dough and gently place on simmering soup. They will expand significantly so leave a little space between. (If you can’t fit all the dough in one layer you can cook the remaining dough after you’ve served the first round of soups and dumplings. You should have enough soup left to cook all of it.) Cover the pot and gently cook the dumplings (without flipping them) for about 10 minutes or until they are cooked through when tested with a sharp knife.

For sourdough dumplings, stir together the starter with the flour and milk in a medium bowl. Cover and let rise for 3-8 hours (if you’re in a rush you can also skip this step for slightly less fluffy but still delicious dumplings). When your soup is ready, whisk the egg, salt, baking soda and power, hot pepper (if using) and herbs into the flour/starter/milk mixture. Cook and serve as described above.

Serve soup and dumplings with a generous scattering of fresh herbs.

Roasted Cabbage Steaks with Miso Butter

Roasted Cabbage Steaks with Miso Butter

Serves 4

•  1 medium head cabbage

• 2 teaspoons oil

• Salt 

Miso Butter:

• 3 tablespoons butter

• 2-3 cloves garlic, minced

• 2 tablespoons white miso 

• 2 tablespoons mirin (rice cooking wine)

• 1 teaspoon soy sauce or tamari

Preheat oven to 450 degrees.

1. Slice cabbage in about 1-inch rounds, on the equator, starting at the top and slicing all the way to the root. The slices may fall apart a bit but it will all be delicious. Coat with oil and sprinkle with salt. Roast for about 20-25 minutes, flipping halfway, until the cabbage is tender and browning in places. 

2. While cabbage is roasting, melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Turn off heat and stir in miso, mirin and soy sauce. Taste and adjust seasoning with more mirin for zing or soy sauce for salt. If the butter looks too thick, stir in a teaspoon or two of water at a time.

3. Arrange cabbage on a platter and drizzle with miso butter. Serve warm.

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Roasted Pepper and Tomatillo Salsa Verde

Roasted Pepper and Tomatillo Salsa Verde

In late summer, early fall when peppers of all kinds are abundant I make a sauce like this when I have a few minutes to spare. I usually don’t have a specific plan for using it but it never lasts long. It makes a great (fairly spicy) dip but also a wonderful base for a salad dressing or topping for roasted vegetables or meats or is delicious stirred into eggs or beans or even spread on a sandwich.

This is quite similar to this tomatillo based  however the high percentage of Anaheim (Poblano would work too) peppers here gives it a richer flavor.  You can vary the ratio of peppers to tomatillos to suite your taste and/or what you have on hand. It’s a very flexible sauce that is a good template for most any pepper, sweet or hot.

Yields about 2 cups

• 3-4 Anaheim peppers (or other peppers, see headnote)

• 1 jalapeno or Czech Black pepper

• 6 medium tomatillos

• 1 large clove garlic, chopped

• Splash of olive oil

• Salt, to taste

Set your oven to broil. Put the tomatillos and peppers on a baking sheet and set under broiler. Check frequently and turn peppers to evenly blister. The smaller peppers will likely be done before the larger ones so remove as they are blistered and soft. Put roasted peppers and tomatillos in a bowl and cover with a towel or plate to steam for a few minutes.

When cool enough to handle, peel peppers and remove most of the seeds. Put peppers, tomatillos and garlic in a food processor and pulse until fairly finely chopped. Add salt and little olive oil, pulse again and taste and adjust seasoning. Store covered in the refrigerator for up to 5 days.

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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/

Cook-with-what-you-have Chana Masala

Cook-with-what-you-have Chana Masala

This delicious dish is ubiquitous in northern India. I always toss in various vegetables along with the chickpeas. This inauthentic version includes potatoes, kohlrabi and greens but you can add most any vegetable or combination you like.

The ingredient list looks long but if you have the spices on hand it’s really quite quick to make. It’s one of those dishes that in 35 minutes can taste like it’s been simmering for hours. If you have time to toast and grind whole cumin and coriander it will be extra fragrant.

–Inspired by 660 Curries by Raghavan Iyer

 Serves 4-6 (makes wonderful leftovers)

 Variations

• Substitute any combination of sweet and semi-spicy (anaheim, poblano) peppers for the kohlrabi and greens

• Make a greens heavy version with just chickpeas and mustard greens, chard, spinach or beet/turnip greens

2 tablespoons ghee or oil

1 teaspoon whole cumin seeds

4 cloves garlic, coarsely chopped

2-3 inch piece of ginger, peeled and coarsely chopped

1/3 cup water

3 tablespoons tomato paste

1 cup chickpea cooking liquid or water

3 teaspoons ground coriander (toast whole seeds in a dry skillet for about 60 seconds, cool and grind if you have time)

1 teaspoon ground cumin (toast whole seeds and grind if you have time)

1 tablespoon lime juice

1/4 teaspoon cayenne or other dried, ground red pepper (or more if you love heat!)

1 teaspoon ground turmeric

3 cups chickpeas (home-cooked cooking liquid reserved or canned and drained)

2 medium/large potatoes, scrubbed and cut into small dice

1 kohlrabi, peeled and cut into small dice

1 small bunch mustard greens, spinach or chard (see headnote), washed and finely chopped including stems

3 cups water or chickpea cooking liquid

1 1/2 teaspoon salt

1/4 cup chopped cilantro

1/2 cup plain yogurt, for serving (optional, see variations)

• Put 1/3 cup water in a blender jar. Add the garlic and ginger and blend until smooth.

• Heat the ghee or oil over medium-high heat. Add the whole cumin seeds and cook for a few seconds. Add the blended garlic and ginger and fry for a few minutes until fragrant and thickened a little. Add the tomato paste, water and spices, lime juice and 1 cup water or chickpea cooking liquid and mix well. Simmer uncovered for 7-8 minutes until thickened a bit. Add the chickpeas, potatoes, kohlrabi, greens or whatever vegetables you’re using along with 3 cups water and the salt. Stir well, bring to a simmer and cook, partially covered for about 20 minutes until the vegetables are tender.

• Stir in the cilantro, taste and adjust seasoning with salt and/or lime juice. Serve warm with naan, rice or as is. Top with yogurt if you’d like.

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Tomato Paella

Tomato Paella

This is a delicious, quick, inexpensive, vegetarian version of the classic rice and seafood dish. Mark Bittman published this recipe in the New York Times many years ago and I’ve been adapting it ever since. It’s best with really flavorful, juicy, ripe slicing tomatoes. If you have a few big beautiful heirloom tomatoes, this is the place for them. Unlike Bittman I cook the whole thing on the stove top instead of finishing it in the oven but with either method it’s a quick one-dish meal with a simple green salad on the side.

Note: It’s important to season the ingredients properly as you go. It’s a shame to under salt this dish as you can’t make up for it at the end. Taste your stock or bouillon to make sure it’s well seasoned.

Serves 4-6

• 3 1/4 cups vegetable or chicken stock or water 

• 1 1/2 pounds ripe, slicer/heirloom tomatoes (not sauce tomatoes), cored and cut into thick wedges (about 4 medium to large tomatoes)

• Salt and freshly ground black pepper

• 4 tablespoons olive oil, divided

• 1 medium onion, minced

• 1 tablespoon minced garlic

• Large pinch saffron threads

• 2 teaspoons Spanish pimentón (smoked paprika), or other paprika

• 2 cups Spanish or arborio or other short-grain rice (I use arborio)

• 1 ½ teaspoons salt (if the stock isn’t very salty or you’re using water–see Note)

• Fresh parsley, for serving (optional)

1. Warm stock or water in a saucepan. If using water, add a teaspoon of salt to the water. Put tomatoes in a medium bowl, sprinkle with additional salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.

2. Put remaining oil in a 10- or 12-inch heavy-bottomed skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in saffron if you are using it and pimentón and cook for a minute more.

3. Add rice and cook, stirring occasionally, until it is shiny, another two to three minutes. Add hot stock or water and stir until just combined. It will bubble furiously.

4. Give the hot broth and rice a stir and then carefully arrange the tomato wedges on top of the rice and drizzle with juices that accumulated in bottom of bowl. Cook covered, over medium heat undisturbed, for 18 -20 minutes. Check to see if rice is dry and just tender. If not, keep cooking for another 5 minutes and remove lid if there is excess liquid.  If rice looks too dry but still is not quite done, add a small amount of stock or water. When rice is tender turn heat up to high and cook an additional few minutes to develop a crust on the bottom, then take off heat and let rest 5 to 10 minutes.

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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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