Celeriac slaw with apples, herbs, and horseradish

celeriac slawI know “slaw” probably makes you think of summer, but this one is firmly rooted in fall. Celeriac (or, celery root) tastes like a celery-scented potato. Unlike a potato, it is fine to eat raw. It makes an excellent pair with autumn apples – the crisper and tarter, the better. Tossed in a bright dressing with lemon, mustard, horseradish, and yogurt (for creamy contrast), it would be excellent alongside a pork chop .

My Potter Hill CSA share share was celeriac, perpetual spinach, onions, potatoes, green peppers, spicy lettuce, purple turnips, and a handful of spicy peppers. This week has been a little lighter on cooking and heavier on aspiration from extra leftovers and lots of dinner work events. When I brought my share home I made a quick stir fry with some leftover eggplant, plus the perpetual spinach, turnip greens, and green peppers (using this sauce). I’m contemplating trying a fermented hot sauce with the medley of spicy peppers. I’m going to wait on cooking the potatoes since they will last a few weeks, but I am still dreaming about this harissa chicken with leeks and potatoes I made a few weeks ago (make it!!!!). I really only want to eat one green salad this time of year, which is spicy greens with a Dijon vinaigrette (like this one), toasted nuts, apples, and dried cranberries (autumnal AF). If you are looking for a festive meal for Halloween, I highly recommend these black and orange burrito bowls (or you could have the same fillings in tacos!).

Celeriac slaw with apples, herbs, and horseradish

Celeriac is pretty knotty, so I find it is easier to peel it with a knife than a vegetable  peeler. Slice off the stems if they’re still attached and some of the remaining roots on the bottom. Then use your chef’s knife (or a paring knife) to remove the outer 1/4 inch.

Adapted from Happyolks

  • 4 tablespoons of lemon juice, divided
  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons Greek yogurt
  • 2 heaping teaspoons prepared horseradish (if you have fresh definitely use that, but start with 1 teaspoon)
  • 1/2 teaspoon salt
  • 1/2 teaspoon(ish) fresh ground pepper
  • 2 celeriac (aka celery root), peeled
  • 2 apples (no need to peel)
  • 1 cup parsley leaves, roughly chopped

In a large bowl whisk together 3 tablespoons of lemon juice, Dijon, honey, extra virgin olive oil, Greek yogurt, horseradish, salt, and pepper.

Thinly slice the celeriac and apple into planks about 1/8″ thick, and then slice into matchsticks of the same thickness (alternatively, you can use a mandolin). In a small bowl toss the sliced apples with the remaining tablespoon of lemon juice.

Add the sliced celeriac, apples, and parsley to the bowl and toss to combine with the dressing. Salad is best immediately, but will last for a couple days (the apple just won’t be as crisp).

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Turmeric noodle salad with crunchy veg

noodle salad

I’ve written before about my annoyance with seasonal creep. We always seem to move to the next season before the current one is over. I love flannel, apples, and warm beverages as much as any born and bred New Englander, but I can wait to embrace them. Even though the school year has started it is still technically summer, and I’m happy to keep eating cold and crunchy things while I can. This salad is a quick dressing, julienned vegetables, and noodles you don’t even need to cook on the stove. Great for the hottest summer days, or those transitional nights when we’re still holding on to later daylight.

My Potter Hill CSA share this week was 1 bunch salad turnips, 1 bunch radishes, spicy lettuce mix, pea shoots, parsley, arugula, 2 lbs potatoes, onions, and cherry tomatoes. Earlier this week I made a light summer lasagna with roasted zucchini, cherry tomatoes, onions and arugula. The potatoes and remaining arugula, along with the spicy lettuce and pea shoots went into potatoes anna and salad, which so delightfully flavorful for so few ingredients, but definitely let it cool a bit before cutting if you want clean slices. Before I decided on this noodle salad I contemplated making this roasted vegetable bowl using potatoes, radishes, turnips, carrots, onions, and the parsley. It would still be an excellent option if the weather cools off again next week.

Turmeric noodle salad with crunchy veg

Serves 4

Adapted from Molly Wizenberg and Heidi Swanson. All sorts of vegetables would be great here. As Molly did in her original recipe, you could add cucumber or cabbage, or some kind of protein. I love Heidi’s idea of adding turmeric to noodles so they become vibrantly yellow, but you could omit the turmeric if you don’t have any.

Dressing

  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 6 tablespoons water
  • 2 teaspoons chili garlic sauce (or, 1 garlic clove grated and 1 teaspoon sriracha)

Salad

  • 1 bunch of salad turnips (4 turnips made 2 cups of shredded)
  • 1 bunch radishes (7 small radishes made 1 cup shredded)
  • 1 large carrot (1 cup shredded)
  • 2 scallions, sliced (mine were huge, so about 1 cup total)
  • 1/2 cup chopped herbs, such as cilantro or basil (Thai, regular, or lemon)
  • 8 ounces of rice noodles
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 cup peanuts
  • Optional: 1 cup halved cherry tomatoes (raw or roasted)
  • Optional: minced jalapenos

Combine all dressing ingredients in a jar and shake to combine.

Shred or julienne turnips, radishes, and carrots. Slice scallions and chop herbs. Place noodles, turmeric, and salt in a large bowl and cover with boiling water (the noodles should be totally submerged). Stir to distribute the turmeric and insure the noodles don’t stick together. Let sit for 5 to 10 minutes and then drain (definitely check after 5 minutes, because thinner noodles will be done at that point). Roughly chop the peanuts.

Toss drained noodles, shredded vegetables (including the tomatoes if you’re using them) , scallions, and dressing in a large bowl. Top with chopped herbs and peanuts. Serve with extra chili garlic sauce and jalapenos.

Big Salads with tzatziki and marinated lentils

IMG_6419 (2)Most often when we get lettuce in our CSA I just make some version of this giant salad. Lentils are always a good quick legume to cook when I get home from work if I don’t have another precooked or in cans. Canned tuna is great, as if leftover roasted chicken. Farro or quinoa are nice additions. I usually go with a vinaigrette for dressing, but the tzatziki here adds enough moisture that I don’t think you’ll miss regular dressing. If your household likes tzatziki as much as mine, you may want to double the recipe to have on hand as a snack with cucumber slices or pita chips. I didn’t have any pita when I made this salad, but that would also be a great addition (or stick the whole thing in a sandwich/wrap!).

My full share this week was lettuce, chard, salad turnips, purple potatoes, lemon basil, regular basil, 2 pints of cherry tomatoes, 1 pound of large tomatoes, carrots, and jalapenos. I’m eating potatoes and chard like this again because its so good (have you made it yet?!).  I’ve somehow made it this far into the season without making salsa, so that will be remedied this week. The turnips and their greens are going to go into a cold spicy noodle situation inspired by this and this (but using the chili crisp I already have in the fridge). Speaking of chili crisp, the reason I made it in the first place was to make these Vietnamese-style chicken meatballs which were SO GOOD and would be an excellent use of your lettuce, carrots, turnips, and jalapenos this week.

Big Salads with Tzatziki and Marinated Lentils

Inspired by Ina and Sprouted Kitchen

Serves 6

I know cucumber sizes can vary widely, but I used smaller cukes that you would get at a farmer’s market and when grated (before squeezing) it was 2 cups of shredded cucumber. I used lentils because I had some and they are quick cooking, but white beans or chickpeas would be great too. I find the tzatziki to be enough of a dressing, but if you need some more zing toss the lettuce with a drizzle of olive oil and some lemon juice before assembling the rest of the salad.

Tzatziki:

  • 2 small or 1 large cucumber (see note)
  • 2 cups plain (unflavored) Greek yogurt
  • 1/4 chopped dill (and extra for garnish if you like)
  • 1 clove garlic, grated
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • Fresh ground black pepper

Salad:

  • 1 cup French green lentils (sometimes sold as Le Puy)
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • Fresh ground pepper
  • 1 pint cherry tomatoes, halved
  • 1 small cucumber, chopped
  • 4 ounces feta cheese, crumbled
  • 1 head of lettuce, chopped

Bring a small pot of water to a boil and add the lentils. Cook for 15-20 minutes, until tender and then drain.

To make the tzatziki: Grate the cucumber on the large holes of a box grater and set in a fine mesh strainer over a bowl to drain (don’t throw out the liquid!!!). While the cucumber is draining combine the yogurt, dill, garlic, lemon juice, vinegar, salt, and a few grinds of black pepper in a bowl. Take small handfuls of the grated cucumber and squeeze out as much liquid as you can, adding the dry cucumber to the bowl with the yogurt mixture as you go. When all of the cucumber has been strained stir to completely integrate it with the yogurt. Refrigerate until ready to serve.

After the lentils have drained toss them in a bowl with the lemon juice, olive oil, salt, and a few grinds of black pepper. Stir to combine. Build your salads with lettuce, lentils, cucumbers, cherry tomatoes, feta, an artful blob of tzatziki, and a sprinkle of dill.

Watermelon, Tomato, and Cucumber Salad with Feta and Lemon Basil

IMG_6336What is more summery than this salad? Ripe berries eaten off the bush? Kids running through a sprinkler? Fireflies? There may be a few contenders, but the list is short. One step further than eating each of these ingredients straight (which is a wonderfully summery thing to do as well), this simple salad plays up each component’s attributes by contrasting with the others. Crunchy cucumber, meaty tomato, and sweet watermelon, are excellent foils to fragrant lemon basil, slightly pickled onions, and salty/creamy feta bound together with fruity olive oil.

This is my Potter Hill CSA recipe for the week, and everything in the salad except the cucumber is in the share (the cucumber is also from Paul, I just bought it separately). The rest of the share was 2 pints of cherry tomatoes, husk cherries, purple potatoes, and savory. I’m going to use the rest of the lemon basil and red onion in these soba noodles (and I’m going to sub nectarines for the mango). I used the cherry tomatoes and leftover bok choy from last week in a Thai curry with tofu from Dinner (which is almost identical to this recipe, but with shiitake mushrooms instead of crimini, and cherry tomatoes and bok choy instead of the snap peas). The husk cherries just got eaten as a snack, and I’m not sure what the fate of the purple potatoes is yet. Maybe potato salad? Or over Dijon lentils?

Watermelon, Tomato, and Cucumber Salad with Feta and Lemon Basil

Serves 6

I listed quantities for each ingredient, but don’t worry about sticking to them too strictly. Use what you have, and just try to balance the ingredients.

  • 1/2 a small watermelon (~4 cups once chopped)
  • 1 lb of tomatoes (I used one monster yellow tomato, but 2-3 normal sized ones would be plenty)
  • 1 small cucumber (1/2 lb)
  • 1/2 cup thinly sliced red onion (1 very small onion)
  • 1 tablespoon rice vinegar
  • 2 tablespoons extra virgin olive oil (this is the time to bring out the good stuff)
  • 4 ounces of feta, cubed
  • a large handful of lemon basil (regular basil or cilantro would also work)
  • 1/2 teaspoon flaky sea salt

Put the sliced red onion in a small bowl and top with the vinegar. Stir to coat.

Cut the tomato and watermelon into 1″ cubes. Chop the cucumber. Arrange the watermelon, tomatoes, and cucumber on a platter. Scatter the red onion on top, and sprinkle the leftover vinegar over the salad. Top with the feta and basil, and then drizzle the extra virgin olive oil over the whole salad. Finish with the salt and serve.

Summer Composed Salad

20180808_122241For my Potter Hill CSA recipe this week I made an updated version of a salad by a very similar name for our current season. The concept is the same: take a mix of cooked and raw vegetables, pick a protein, and serve them with a tangy dressing. Use whatever is currently at its peak and let it shine, which this week is new potatoes, tomatoes, and cucumbers. I included hard boiled eggs because I always have them around, but grilled chicken or canned tuna would be a great choice too.  I swapped capers for dill in the dressing this time because herbs are jumping out of my produce drawer right now, and another soft herb like basil or parsley would also work great.

Tomato season is hitting fast and hard, and I could not be happier. My forever favorite tomato meal is lightly toasted bread with mayo, thick tomato slices, salt, and pepper. A couple years ago I wrote about my favorite things to eat in August, and I still stand heartily by that list. I made this tomato tart this week which had great contrast and intensity from fresh tomatoes and a sun dried tomato spread (I used savory instead of the thyme and feta instead of goat cheese to use up what I had). I also have my eye on this harissa eggplant, eggplant tortas, and a big fat BLT later this week.

Summer Composed Salad

This is incredibly easy to scale. I plan on these quantities per person: ¼ lb potatoes, 1 small tomato, ½ cucumber (assuming a smaller cucumber – like a pickling cuke), 1 egg. I would also use blanched green beans, lettuce leaves (separate them from the head but don’t slice them), radishes, or salad turnips.

Serves 6

  • 1 ½ lbs new potatoes
  • 2 lbs tomatoes
  • 3 small cucumbers
  • 6 eggs

Dill Dijon Vinaigrette

  • ¼ cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced dill
  • 4 teaspoons Dijon mustard (I used a mix of whole grain and smooth – whatever you have works)
  • Salt and pepper

Bring a small pot of water to a rolling boil. Lower the eggs in with a slotted spoon and cook for 12 minutes for fully set yolks. While the eggs are cooking put a dozen ice cubes in a bowl and cover with water. When the eggs are done transfer them to the ice water to cool while you prep everything else.

Wash your potatoes thoroughly (I let them sit in a bowl of water for a few minutes, then scrub and rinse). Cut any large potatoes in half so that they are all roughly the same size. Put the potatoes in a pot and cover them with water that comes about an inch higher than the potatoes. Add a pinch of salt and bring the water to a boil. Cook for 10 minutes, or until the potatoes can easily be pierced with a fork. Drain and let cool.

In a jar or small bowl, combine all the dressing ingredients and shake/whisk until uniform. If you like a thicker dressing, add some more Dijon.

Peel and halve the eggs, quarter the potatoes, slice the tomatoes and cucumbers. Arrange on a large platter with the dressing (or give everyone a little bowl for their own dressing if you have a dishwasher and can stomach such dish excess).

Kale and Beet Salad with Pickled Onions, Balsamic Vinaigrette, and Goat Cheese

IMG_20180705_132657179Admittedly, I have done very little cooking in the last week. This heat has inspired a diet of fresh fruit, salads, sandwiches, and frozen desserts. I’ve made eggs for breakfast, but once the sun really comes up I can’t be bothered to heat up the kitchen any more. Refusing to cook can be inspiration all its own, and salads do not have to be boring.

This week my Potter Hill CSA share was kale, perpetual spinach, salad turnips, baby beets, zucchini, summer squash, fresh onions, bok choy, basil, and parsley. If I can find a grill to make use of, this zucchini with pesto and beans is high on my list to make. If you could be bothered to roast sweet potatoes, these wraps are an excellent vegetarian main (and if you can’t be bothered, grated carrots or beets would be a fine substitute). My favorite everyday use for greens is to saute them to have with eggs and toast in the morning with a few dashes of hot sauce.

The revelation in this salad is there is no reason to cook your beets. Yes, when you roast them their sweet, earthiness is concentrated, but that is not always what I want from a beet. In fact I was anti-beet until I ate them raw and was able to appreciate their mildly sweet crunch. Young beets are especially great this way, and are an excellent addition to salads, wraps, and sandwiches.

 Kale and Beet Salad with Pickled Onions, Balsamic Vinaigrette, and Goat Cheese

These pickled onions are a great addition to sandwiches or potato salad (as in their inspiration recipe). I had a great intention to add nuts, but then forgot to do so while I was making it. Toasted pecans or almonds would be my pick. With baby beets I just wash them thoroughly and trim any stringy bits off the bottom, but don’t feel the need to peel them.

Dressing inspired by Sprouted Kitchen, pickled onions inspired by Smitten Kitchen.

Serves 4 as side salads, or 2 as mains.

  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon sugar
  • 1 large fresh onion bulb, minced (about 1/2 a cup)
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons maple syrup
  • 1 1/2 teaspoons Dijon mustard
  • salt
  • pepper
  • 1 bunch kale, stemmed and chopped
  • 3 small beets, greens removed and reserved
  • 3 ounces goat cheese, crumbled

Measure white wine vinegar, water, salt, and sugar in a small jar (1/2 pint works great). Shake to dissolve the salt and sugar, then add the minced onion and let sit while you prepare everything else.

In a second jar (or the bottom of a large bowl, if you are going to mix and serve everything at once) combine balsamic vinegar, olive oil, maple syrup, Dijon mustard, a pinch of salt and a few grinds of pepper. Shake or whisk to combine.

Trim any stringy ends off the bottom of the beets, and then grate them on the largest holes of a box grater (or, you could cut them into matchsticks by hand or on a mandolin).

Assemble the salad by massaging the majority of the dressing into the kale with your hands (reserve a few tablespoons of dressing to drizzle on top) until the leaves are thoroughly coated and shiny. Top kale with grated beets, crumbled goat cheese, about 1/2 the pickled onions (see head note for other uses), and a final drizzle of dressing.

 

 

Summer Quinoa and Zucchini Salad with Herbs and Lemon

zuke saladIt’s the greatest time of the year – local produce is here! Well, it’s always around to some extent but farmer’s markets are reopening and the bounty is flowing through the doors. This year I’m writing recipes for Potter Hill Farm’s CSA, so in addition to the great produce members receive each week they will get some ideas of what to cook with them. I’ve been buying excellent produce from Paul for years, and I’m so excited to be both a member of his CSA and an added value for his other customers. If you were not able to sign up for the CSA, you can still get Paul’s produce through the Grafton Farmers Market and order directly from him for Monday pickups at the farm in Grafton, MA.

This is the first of many weeks of recipes, and I think an introduction is in order for all those who are new here. Hi! My name is Tori. I’ve been writing this blog for about five years, focusing mainly on my love of vegetables and accessible home cooking, but also dabbling in books, beer, and travel. I contribute to Yankee Brew News as a columnist for our region and feature writer. By day, I’m an education coordinator at a non-profit farm where I run nutrition and agriculture programming, including cooking classes for kids (more on that here).

I live in and love Worcester. Since returning to my home state of Massachusetts five years ago after a stint in Seattle, I’ve spent a lot of time exploring the nooks and crannies of New England. My husband, Will, is my primary adventure partner and recipe taster (He’s the main instigator behind the Will It Buffalo? series). Eggplant is my favorite vegetable, and I’m determined to convince the masses to love it too.

If you want to search my blog, or see all the posts in a single category, open up any post and scroll to the bottom. Click the tags at the bottom of the post to see other posts with a similar ingredient, click on a category to see all my posts on a single subject like books or travel, or use the search bar to find a specific post. I’ll be tagging all CSA recipes under Potter Hill.  You can find me on Instagram here. I’d love to hear more about you, what you’d like to see more of with your CSA recipes, and any questions you may have in the comments. Let’s get cooking!

zuke salad 2Summer Quinoa and Zucchini Salad with Herbs and Lemon

There is a lot of flexibility in this kind of recipe. Not into quinoa? Try couscous, farro, or barley. Can’t bear to turn on the oven? Slice the zucchini into planks, toss with the oil/zest/salt/pepper, throw it on the grill, and chop it after cooking. Out of chickpeas? Try cannellini beans or green lentils. Still trying to use up a head of lettuce? Put the whole mess (mixed or not) on top of greens dressed with lemon and olive oil. Vegan? Leave out the feta.

Serve 6 as a main, or 12 as a side.

  • 1 cup quinoa
  • 2 cups of water
  • 2 tablespoons neutral oil, such as olive oil (not extra virgin) or vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 lbs zucchini (I used 3)
  • 1 lemon, zested and juiced (2 tablespoons total)
  • 1/4 cup extra virgin olive oil
  • 4 ounces crumbled feta cheese
  • 1 15-ounce can chickpeas, drained and rinsed (about 1 3/4 cups total)
  • 1/2 cup minced parsley leaves (half a small bunch)
  • 1/2 cup minced scallions (2 giant scallions)

Bring the water to a boil in a small saucepan. Add the quinoa and a pinch of salt. Cover, reduce to a simmer, and cook for 15 minutes. Removed from the heat, fluff with a fork, and let cool slightly.

Preheat the oven to 425F. Chop the zucchini into 1/2 inch pieces, then toss with 2 tablespoons olive oil, the lemon zest, and 1/2 teaspoon each salt and ground pepper. Spread zucchini pieces on 2 baking sheets (if they are too close together they will steam and not roast), and roast for 15 minutes. Toss the zucchini on both pans, and return them to the oven on the opposite racks. Roast for another 15 minutes, until they are slightly charred.

In a jar or the bottom of the bowl the salad will be in, mix/whisk the lemon juice and olive oil. Combine the quinoa, zucchini, chickpeas, feta, parsley, scallions, and dressing in a large bowl., toss with the dressing and serve.

Snow Day White Bean and Tuna Salad

20170108_122648This weekend was very white for much of the east coast. My apartment is perched in the middle of one of Worcester’s seven hills, looking west. Normally I can see across the entire city, but on Saturday the visible world was reduced to one street. On a day when all your cross-state travel plans are cancelled, you might as well embrace being homebound. I hung up the gallery wall of food art in the kitchen, learned how to play Risk (not my best game), and read on the couch. When it came to eating, it was time to turn to the pantry. This salad entered my brain from something I had pinned ages ago, but when I clicked on the recipe the page was dead.  Going off of that single picture I created what I hoped it would have been like, and was so happy with the results I made it again for lunch on Sunday.

This is more a bean salad than a tuna salad, with a big hit of lemon. I can see it being just as great for a picnic as it is for a day inside, and the flavors improve with a couple hours in the fridge. Eating it by the spoonful is perfectly acceptable, but it is also great on crackers or bread, or on top of a salad (may I suggest this one?).

20170108_123319White Bean and Tuna Salad

Serves 3 as a meal, 6 as a side.

  • 1/2 cup minced red onion
  • Juice from 1/2 a lemon
  • 1 28-oz can white beans (or 2 15.5-oz cans), rinsed and drained
  • 1 4-oz can tuna, flaked with a fork
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons chopped parsley
  • Pinch of flaky sea salt
  • A few big grinds of black pepper

Add the minced onion to a medium bowl (large enough to fit the beans in) and pour the lemon juice over. Stir to coat and let sit while you get everything else ready. Add the beans, tuna, olive oil, parsley, salt, and pepper to the bowl and stir to combine. Taste, and adjust for seasoning.

 

Simple Caesar Dressing

20161228_131003I’ve long been on the hunt for a simple, perfect Caesar dressing. My requirements are: easy to pull together and in-your-face flavor. Too many Caesar dressings are creamy, with maybe a bit of pepper to flavor and nothing else. While I’ve made a classic Caesar with raw egg (guided by Alton), it isn’t something you can make a batch of and leave in your fridge (though, it does make for impressive dinner party fare). In my Caesar search I made this vegan version from The First Mess, which is excellent and worth a try. The pine nut parm and roasted chickpeas are full of flavor and wonderful toppings. But all together they take a good amount of work, and involve ingredients I don’t have on hand all the time (in fact, the only reason I have nutritional yeast in my pantry is to make this recipe). Since I’m not vegan, I adopted this flavor profile to fit ingredients I more often have on hand. The result is a simple and intense dressing that you can double or triple easily.

The result is dominated by the flavor of garlic, so if you are sensitive then scale back to smaller or fewer cloves. But it’s worth giving a try at full power – you might be surprised. Instead of the usual romaine (which would still be delicious), I like a mix of kale and cabbage to make more of a slaw as done in The First Mess recipe linked above which is more nutritious than just lettuce and has the added benefit of not getting wilty and watery as leftovers. For a simple side salad you could add grated cheese, croutons, or try the pine nut parm and chickpeas. For a full meal the classic grilled chicken is an easy route, or you could try a vegetarian option. I topped mine with roasted cauliflower and these chickpea burgers for a break from heavier holiday fare.

Simple Caesar Dressing

This makes 3/4 of a cup, about enough for 4 meal salads or 6-8 side salads.

  • 1/4 cup full fat mayonaise
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 3 cloves of garlic, grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper

Whisk all ingredients together in a bowl or put them in a jar and shake it up. Either way: move them about until fully combined.

Rainbow slaw with beets, carrots, and radishes

Rainbow SlawThis recipe for a rainbow slaw is in the most recent issue of The Grafton News. It is based off of a recipe in Jerusalem that I’ve simplified. It really holds up well over a few days, and the cold water soak makes for supremely crunchy vegetables. The mild weather does not have me rushing to cook lots of soups and braised things, plus I always crave some vegetables to balance the Christmas cookies so there have been quite a few salads like this in my kitchen recently. The roots for this recipe came from my favorite nearby farm, so there is still local produce to be found!

Kale salad with apples, dried cranberries, and pecans

Kale salad with apples, dried cranberries, and pecans - Vegetal MattersIf we’ve never met, I think I can sum myself up pretty well with this statement: I’m the one who brings a salad to a party. I’m certainly not anti-dessert (hooray for cider doughnut season!!!), but so often everyone else offers to bring an appetizer or something sweet and there are no vegetables to balance it all out. Kale salad keeps incredibly well, and is in fact better if made ahead so the dressing breaks down the kale a bit. The particulars are not so important here, I really like the apples but a roasted veg like butternut or beets works as well (or could be in addition to the apple), any dried fruit, and whatever nuts you have around. I wanted to make sure there was a diary free offering for our work potluck, but at home I would definitely add crumbled goat cheese on top.

Kale salad with apples, dried cranberries, and pecans

Serves 4 for lunch sized salads, 8 or more for party sized servings

Dressing

  • 3 tablespoons apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon smooth Dijon mustard
  • 1 tablespoon honey

Salad

  • 10 oz kale (1 large bunch or about 6 cups), stems removed and chopped. I used a mix of Red Russian and curly green.
  • 1 apple, chopped right before serving
  • ½ cup toasted pecans, chopped
  • ½ cup dried cranberries
  • ½ cup crumbled goat cheese (optional)

Put all the dressing ingredients in a jar and shake to combine. Taste and adjust to your liking. A few hours before serving, toss the kale in the dressing. To really get the dressing in the curly bits use clean hands to do the tossing and massage the dressing into the leaves. To serve, top with the pieces of apple, pecans, dried cranberries, and goat cheese (if using).

Barbecue chicken salad with tomatoes, peaches, and goat cheese ranch dressing.

Barbecue Chicken Salad with Tomato, Peaches, and Goat Cheese Ranch Dressing - Vegetal Matters Christmas creep is by far the worst example, but I think the problem has gone way beyond just one holiday. It is more like seasonal creep now. It happens with businesses, beers, and food bloggers. The infamous hot pumpkin coffee beverage starts making its appearance at the end of August.  I went to a grocery store and a craft store labor day weekend and was bombarded with pumpkin beer and Halloween decor. And this doesn’t just happen this time of year. Sam Summer goes out on shelves in March. Recipes for asparagus and strawberries pop up everywhere in March and April, even though their seasons aren’t really in full swing until June. Tomato dishes are everywhere in July, but their peak season is August and September (and it even goes into October).

There is a push for always preparing for what is ahead, instead of enjoying what is here. A need to experience all the quintessential things that are supposed to happen in a season, instead of the reality. It is about to be October. I live in Massachusetts, and on Monday I went to the farm where I buy my produce and selected from summer squash, zucchini, tomatoes, eggplant, peppers, radishes, winter squashes, potatoes, kale, chard, beets, broccoli, cabbage, carrots, celery, leeks, onions and herbs. It is that wonderful time of seasonal transition, when both summer and winter crops are coming in. I still love my share of fall crops (though pumpkin does not get me nearly as twitterpated as everyone else), but my true favorites come from summer. The beauty in many fall and winter crops is they last a long time if stored properly. So I have many months to get in my butternut squash soup and beet salads, but in the meantime I’m going to ingest all the nightshades and stone fruit I can manage.

Last week I made barbecue chicken, but wanted a lighter meal for the leftovers. A few peaches from peach week were still in the fridge, and since I’ve already put peaches and tomatoes together, and peaches and chicken together, putting peaches, tomatoes, and chicken in one dish wasn’t much of a stretch.

Barbecue Chicken Salad with Tomatoes, Peaches, and Goat Cheese Ranch Dressing

Serves 4.

This is easily scale-able. If you don’t eat chicken, chickpeas or cauliflower (a la buffalo cauliflower salad) would make an excellent substitution.

Salad

  • 2 chicken breasts with barbecue sauce (see note for substitutions), chopped
  • 12ish cups lettuce (I used a mix of lettuce and cabbage), enough to fill 4 dinner plates, from about 1/2 a head of cabbage and a small head of lettuce
  • 2 medium tomatoes (or a few handfuls cherry tomatoes)
  • 2 peaches

Dressing

  • 1 clove garlic
  • 2 tablespoons minced shallots or red onion
  • ¼ cup goat cheese
  • ½ cup buttermilk
  • ½ teaspoon salt
  • ½ fresh ground pepper
  • 3 tablespoons minced parsley

If you have a food processor, set it up with the S blade (or use a blender). Turn it on and drop the garlic in from the top, processing until you don’t hear any more bits bouncing around. Add in the shallot, and process for 30 seconds. Add the goat cheese, buttermilk, salt, and pepper in and process until smooth. Without a food processor, whisk the garlic, shallot, goat cheese, buttermilk, salt, and pepper together. Then whisk in the parsley (don’t add the parsley into the food processor unless you want a very green dressing). Allow the dressing to sit in the fridge for at least 20 minutes, or longer if you can.

Chop peaches and tomato into ½ inch pieces. Divide lettuce onto plates, then top each plate with a quarter of the tomatoes, peaches, and barbecue chicken (I like to warm it slightly). Serve with goat cheese ranch.

 

 

Last week I cooked….

This week I cooked - Vegetal MattersSummer cooking can be paralyzing. We wait all year for the glut of food coming out of gardens and farmers markets in the Northeast and opportunities to cook and eat it outside. Now that it’s all here, it is so hard to pick just the right recipes to make the absolute best use of the moment. I save recipes for salads, grilled things, and produce heavy dishes all winter long, but now that it is the time to use them I want to do it all but at the same time just do the most simple thing to highlight the bounty. I’m trying not to overthink my cooking, and remember the January day long and cold ago when I resolved to embrace simplicity. Now is most definitely the time to do so, so more time can be spent soaking up glorious weather, ice cream cones, berries from the pick your own farm up the road, and reading in the grass.

Potato and chorizo tacos inspired by Mexico: The Cookbook, rice with diced tomatoes and chipotle in adobo, black beans, guacamole, and lime crema for simple but satisfying entertaining.

Saag paneer. I think I always make this recipe in the beginning of summer when greens are plentiful. I used a fifty-fifty mix of chard and collards instead of spinach, and I think most mild greens would work here.

Big salads with lots of lettuce from the garden, beans from the freezer, and lemon vinaigrette.

Chorizo and potato frittata, with more salad. I just used the shallots and parsley with lemon juice and olive oil to dress the salads. Cooking the potatoes beforehand made this way easier to put together than a more traditional tortilla, and also I would eat two planks of wood if there was chorizo in the middle.

Burgers with bleu cheese. There was only 93/7 lean/fat beef at the store which would have made for dry burgers, so I added a minced slice of bacon in for each patty. These were the highlight meal of the week by far. Juicy, flavorful burgers that were perfected with bleu cheese, sauteed red onion, a slice of lettuce and a Dijon-mayo mix.

Rhubarb cream cheese hand pies to bring to various Fourth of July celebrations. Labor intensive, but perfect and adorable tiny, portable pies.

Whole wheat raspberry and ricotta scones. These are beautifully mottled with raspberries and so moist from the ricotta.

Pasta with pesto, feta, cherry tomatoes, and sauteed kale that took almost no time to put together on a rare weekday off spent at home.

Last week I cooked…

Turkey Burgers - Vegetal MattersMeals in my kitchen are not always some original, blog-able dish. Sometimes I make the same thing on repeat (often for breakfast), or follow someone else’s recipe to make a satisfying meal. But a lot of the time I’m trying something new, or adapting recipes a bit to fit my ingredients and desires. This will be a regular posting about what I’ve made recently to track my food obsessions and inspire more variety on your table (and mine too! please share!).

Lemon Pepper Yogurt Chicken – Amazing, easily adaptable marinade.

Quinoa salad with grilled lemons and asparagus, pistachios, mint, and parsley (inspired by the Quinoa Salad with Toasted Pistachios, Preserved Lemons and Zucchinis from Persiana).

Turkish White Bean Salad – Easy summer meal assembly.

Lettuce and snap peas tossed with lemon juice, olive oil, and sumac.

Spring Asparagus Pancetta Hash topped with goat cheese and a fried egg! For dinner!

Tofu lettuce wraps with ginger carrot pickles, cucumber, cilantro, scallions and peanut sauce. Loosely adapted from this recipe, but I had some of this Thug Kitchen peanut sauce leftover in the fridge so I just added some hoisin to it instead of making up a new batch. I thought it was a little thin as a dipping sauce when I originally made it, but it was great on tofu bowls with rice and snap peas.

Apple Chipotle Turkey Burgers from The Sprouted Kitchen (an old favorite), with grilled sweet potato fries and salad with strawberries and balsamic dressing.

Breakfast burritos with scrambled eggs, black beans, cilantro, scallions, and wicked hot green salsa every morning.

PS – Exciting development this week…my first tomato is almost ripe!!!! It’s a sungold cherry, that I picked and then immediately consumed.

Sungold Cherry Tomato - Vegetal Matters

 

Persiana and Turkish White Bean Salad

Turkish White Bean Salad - Vegetal Matters
You know what is better than a giant cookbook collection? A free giant cookbook collection. I usually end up with at least one cookbook borrowed during my weekly library trips. I hadn’t requested any new ones last week (the week before it was Paletas), but I took a quick look at the new non-fiction and Persiana by Sabrina Ghayour practically jumped into my arms. I looked through it during navigation breaks on this weekend’s road trip to upstate New York and planned out a summer’s worth of meals from its pages. Middle Eastern food is the theme, and the book is full of fresh vegetable and herb salads, hearty grains and legumes, warmly spiced meats, and varied mezze. A small sampling of recipes on my list are the Hummus, which incorporates chickpea cooking liquid, Smoked Eggplant Salad (ok, every eggplant recipe), and Tomato Salad with Pomegranate Molasses. The salads entice me most, as they are all simple but with lovely herb and spice combinations that excite me way more than my usual repertoire.

Turkish White Bean Salad - Vegetal Matters

Our last stop before home was the grocery store to grab some cans of white beans, an onion, and a lemon to make this salad. Cooking upon returning from a road trip is not usually an activity I jump to, but this was just a quick assembly and made me feel so much better then relying on someone else for a meal again after a weekend of eating out. I also took the basic concept of Ghayour’s fattoush dressing which is just lemon juice, olive oil, and sumac to make a salad with lettuce from the garden that grew like wild while I was gone. I’ve made many a lemon vinaigrette, but the sumac added a more nuanced sourness and lovely red flecks all over the lettuce (and (I’ve already made it again since). I also made the Eastern-Style Focaccia which took 2 hours start to finish and was full of cumin, coriander, sumac, and thyme, and Pistachio and Feta Dip to go along with it, which was as easy as throwing everything in a food processor (and an excellent use of the disappointingly unsalted pistachios I accidentally bought for road snacks). Persiana hasn’t been in my possession for long, but I already feel this book should be added to the my house library.

Turkish White Bean Salad (Piyaz)

Slightly adapted from Persiana

This salad is delicious leftover, but the Aleppo pepper does tint the dressing red after it sits for a while. If you are serving this to entertain, toss just before serving. Serves 4 as a light dinner or lunch, 6 as sides.

  • 3 cups cooked white beans, rinsed (2 14-oz cans)
  • 1 cup thinly sliced red onion (mine was from half a large onion weighing ½ a lb)
  • 2 teaspoons Aleppo pepper flakes (or 1 teaspoon red pepper flakes)
  • ½ cup flat leaf parsley, chopped (about a large handful)
  • 1 clove of garlic, minced
  • 3 tablespoons lemon juice (or juice of 1 lemon)
  • 3 tablespoons tahini
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • fresh ground black pepper

Mix the beans, onion, Aleppo and parlsey in a large bowl. Put the rest of the ingredients in a smaller bowl and whisk until smooth. If it seems stiff, add a teaspoon of water at a time until the dressing is pour-able but still on the thick side. Pour the dressing onto the bean mixture and toss carefully to coat.

Spring Composed Salad with Lemon Caper Dressing

Vegetal Matters - Spring Composed Salad with Lemon Caper DressingThere was snow on the ground when I got up this morning. So, I realize I’m jumping the gun with all these spring ingredients, but it still feels like they are a long way off from the farmer’s market and I can’t wait any longer. This salad looks fussy, but it is far from it. It comes together quickly, and is infinitely adaptable. The dressing is assertive (and certainly not for the caper haters), but deliciously bright. Use whatever vegetables you have around, cooked or raw. Chicken or fish could be added (or omit the egg for a vegan meal). If you have any fancy or flavored salt around, this is a great time to use it. I had some lemon salt I made (so easy!), but a big flake or sea salt would shine here. I love the look and process of eating a composed salad, but you could certainly toss it too. Is that enough options? Get to salad making!

Spring Composed Salad with Lemon Caper Dressing

Salad inspired by Alana Chernila, and dressing adapted from Feed Me Pheobe.

While I tried to be specific, don’t get crazy with exact quantities here. Use what you have and what you like. This would easily double or triple for a crowd (just use multiple platters).

Serves 4

  • 1 lb red skinned potatoes
  • 6 radishes (about ⅓ lb)
  • ½ lb asparagus
  • 2 handfuls cherry or grape tomatoes (¼ lb)
  • 4 eggs
  • ¼ lb snap peas or green beans
  • 1 tablespoon olive oil
  • Salt and pepper
  • ¼ cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons capers
  • 1 tablespoon Dijon mustard

Whiz the ¼ cup extra virgin olive oil, lemon juice, mustard, and capers in a food processor or blender, or mince the capers and whisk all ingredients together.

Place the eggs in a small pot and cover with cold water. Bring to a boil and cook for 9 minutes. Drain and rinse in cold water. When they are cooled a bit, peel and quarter.

Preheat the oven to 425F. Cut potatoes into 1” pieces. Toss in olive oil and a bit of salt and pepper. Spread in a single layer on a baking sheet and bake for 20 minutes. While the potatoes are baking, trim the ends off the asparagus, cut the tomatoes in half, cut the radishes in quarters, and look at the pretty snap peas. On a large platter arrange the tomatoes, radishes, snap peas, and hard boiled eggs. Season them all with a little salt and pepper. Fill a small bowl with the dressing and place in the center.

After 20 minutes take the potatoes out of the oven and move them over to one half of the baking sheet. On the other half put the asparagus and toss in the oil that remains on the pan (or add a teaspoon more if needed). Return the pan to the oven for 5 more minutes. When they are all done let them cool slightly, then add to the platter with the rest of the salad. Dip, and enjoy!

Buffalo Cauliflower Salad

DSC00791 postThis salad was born out of super bowl leftovers. But there had been enough indulgence watching the game, and redemption was needed. Buffalo wings with bleu cheese, carrots and celery is amazing because it is a perfect spicy/creamy/crunchy combo. I don’t want to eat wings all the time though, so this salad is just the fix. Cauliflower is an excellent hot sauce vehicle, and I borrowed the method from Thug Kitchen’s delicious Buffalo Falafel recipe (CRUSH HUNGER BREATHE FIRE. Cracks me up every time.).

Buffalo Cauliflower Salad

Serves 4 as full meal salads, 8 as side salads.

The grocery store was out of red cabbage, but that would have been a nice addition for more color and texture. Green cabbage instead of lettuce could make this more of a slaw. Cucumbers are a good add, and if I had some avocado that probably would have gone in as well. You could easily use 4 tablespoons yogurt and leave out the mayonnaise in the dressing.

Buffalo Cauliflower

  • 1 lb cauliflower, split into florets
  • 2 tablespoons olive oil, divided
  • 1 tablespoon wheat flour
  • ½ cup cayenne hot sauce
  • 2 tablespoons water
  • 1.5 teaspoons cider vinegar

Salad

  • 8 cups of lettuce, washed and chopped (about 1 head romaine)
  • 2 carrots, shredded
  • ½ cup of red onion, thinly sliced
  • 1 large celery stalk, halved lengthwise and sliced
  • 1 cup cooked chickpeas
  • ½ ounce crumbled bleu cheese (optional)

Dressing

  • ⅓ cup buttermilk
  • 1.5 ounces bleu cheese, crumbled
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 1-2 tablespoons lemon juice (½ a lemon)
  • Salt
  • Fresh ground pepper

Blend buttermilk, bleu cheese, mayonnaise, yogurt, lemon juice, salt, and pepper in a blender. If you prefer a chunky dressing, whisk everything but the bleu cheese until smooth, then stir it in. Let the dressing sit for at least 30 minutes, longer if possible, to let the flavors mingle (resist adjusting the seasoning until after the rest).

Preheat the oven to 425F. Toss the cauliflower with 1 tablespoon of olive oil, spread on a baking sheet, and roast for 20 minutes.

Heat a small sauce pan over medium heat with the remaining tablespoon of olive oil. Add the flour, and cook while whisking continuously for 5 minutes. It should smell nutty, but not boil. Add half of the hot sauce and whisk until smooth. It will be very thick. Add the remaining hot sauce, water, and vinegar, and whisk until smooth again. Turn off the heat.

Assemble the salads with lettuce, carrot, celery, red onion, chickpeas and any other veg you’re adding. When the cauliflower is done, toss it in a bowl with the hot sauce until thoroughly coated. Top each salad with ¼ of the cauliflower, and drizzle with dressing and an extra crumble of bleu cheese, if using. Serve with extra hot sauce for those who like a serious kick.

Soups/Salads

20150114_1858011The beginning of the new year brought frigid temperatures in New England, as if winter wanted to prove that she was really, truly here. I get it winter, I’ve embraced your chill as an excuse to make at least a pot of soup a week. But it’s also January, a month of resolutions and eating at least 1 cup of vegetables to make up for every baked good consumed in December. Hearty winter salads though, with cabbage and kale and toasted chickpeas and homemade dressings. December is always a month of extremes, and this steady soup/salad diet is bringing me back to equilibrium.

Soups

Cassoulet with Lots of Vegetables – This is not the traditional French cassoulet, which involves many separate components to be cooked and layered into an earthenware pot for long cooking. It embraces the same flavors and ingredients though, and translates them into a hearty soup that can be put together in 20 minutes, with a cooking time not much longer. As with many Bittman recipes a small amount of meat is used to great effect. I’ve only made it with sausages (the better they are, the better the soup is), but I imagine it would be even more enjoyable with chops or duck as he suggests.

Hot and Sour Soup – My allegiance to Joanne Chang is no secret. I’ll stop worshiping her when she stops putting out amazing, foolproof recipes. There is a lot of vinegar in this, but it is what makes the soup so delightfully sour. This one also comes together real quick, ready to eat in under half an hour. I’ve left out the pork in a pinch, but I like it best when included.

Winter Vegetable Chowder with Mustard, Lemon, and Crispy Cabbage – I’ve been drooling over this soup since Laura posted it last week. Such interesting vegetables and flavor combinations! It did not disappoint, with brightness from the lemon and mustard that we need on chilly days. The cabbage topping was my favorite part, which I can foresee on many a future soup. It’s also vegan, and pairs very well with white wine.

Salads

Roasted Cabbage Wedge Salad – I think savoy cabbage is one of the most beautiful vegetables, and I’ve seen quite a few of them around recently. Plus I love the presentation of this salad, which seems so much more refined than a tangle of greens.

Shredded Kale Salad with Tomatoes, Olives, and Feta – I successfully served this to a friend who had never had kale before (another kale lover! rejoice!). Winter tomatoes are on my list of least favorite things, so instead I use sun dried tomatoes (packed in oil) or roasted red peppers.

Chopped Thai Salad with Sesame Garlic Dressing – Yes, another kale salad. I could devote a whole blog to them if I was so inclined. I love heartier green salads in the winter months because the greens are much more likely to come from closer by, and they pair so well with soups. Peppers are not in their prime right now, and I think a few colors of carrots would be just as nice.

PS – Lacinato kale, or more preferably dinosaur kale, because it makes me picture t-rex’s scaled in kale (someone! make a t-shirt!), is my favorite for raw salads. It’s more tender than other kales, especially when chopped small in a salad.