Gazpacho

IMG_7001 (3)I found it hard to believe that this recipe wasn’t already posted here. I’ve been making this gazpacho for over 10 years, and it remains my favorite. It has classic ingredients, and with a food processor comes together in about 15 minutes. By design it is a chunky gazpacho, but you can adjust the texture by pureeing some and stirring it back into the bowl (or puree individual portions, if like me, some at your dinner table like a completely smooth gazpacho while others do not. I’ve struggled to get excited about a lot of summer soups, but this one is so refreshing and easy I really don’t think I need any others.

What a bounty! My full Potter Hill CSA share this week was lettuce, radishes, yokatta na, chard, peppers, onions, eggplant, savory, cucumber, cherry tomatoes, and large tomatoes. Some of the tomatoes and lettuce went into BLTs, the perfect September sandwich. Cherry tomatoes and onions went into these olive oil fried lentils from Dining In that have a Thai spin to them which were slightly weird, but really good. The eggplant and some greens went into this braised eggplant with minced pork. I’ve been eyeing this cottage cheese salad which uses radishes, tomatoes, and cukes, so that might be on the docket this weekend. Alongside this gazpacho, we had tofu shawarma, which might be the sandwich I’ve made most often in 2019.

Don’t forget all my Potter Hill recipes are tagged at the bottom (including the ones from last year!), so there is always inspiration at the ready for cooking.

Gazpacho

Adapted from Ina Garten

Serves 6

  • 1 large cucumber (~1 lb), halved and seeds removed
  • 2 peppers (~1/2 lb), halved and seeds removed
  • 2 large tomatoes (~1 1/2 lbs), cores removed
  • 1 small red onion (~1/4 lb)
  • 3 garlic cloves, peeled and root removed
  • 1/4 cup white vinegar
  • 1/4 cup extra virgin olive oil
  • 3 cups tomato juice
  • 1 teaspoon koshers salt
  • A few good grinds of black pepper
  • Hot sauce

Chop the cucumber, peppers, tomatoes, and red onion into 1″ chunks (but keep them separate).

Start running a food processor with an S blade and drop in the 3 garlic cloves. When they stop bouncing around, scrape down the sides of the bowl with spatula, then add in the cucumber. Pulse until the cucumber is chopped, but not pureed (it’s ok if there are some larger chunks lingering – texture!). Removed the cucumber and put it in a large bowl, then one at a time process the peppers, tomatoes, and red onion, adding each into the bowl when done.

Add the white vinegar, olive oil, tomato juice, salt, pepper, and hot sauce (if you please) to the bowl and stir to combine. If you like a smoother texture, return some (or all) of the gazpacho to the food processor, puree, and stir back in to achieve your desired texture.

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Roasted Eggplant, Cherry Tomato, and Garlic Pizza with Olives and Savory

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I feel the same way every year, but this is really just the best time to eat. Perfect tomatoes, beautiful eggplant, vibrant lettuce and greens, sweet corn, tender berries, juicy melon, tart stone fruit and so many other bountiful vegetables are at their peak. My kitchen has been a very happy place this week as I try to cook as much as possible.

As it is apparent from this recipe, eggplant and tomatoes are my absolute favorites. I have a big list of recipes that I have to make for it to truly feel like summer, and eggplant pizza is always on there. I’ve made many iterations (two great versions are in that link), but I especially love this one with the sauce replaced with juicy, tangy, and sweet cherry tomatoes plus the briny contrast of olives.

My Potter Hill share this week was eggplant, beets, savory, tomatoes, cherry tomatoes, lettuce, onions, cucumbers, and coriander. I used one of the eggplant and some onions in a noodle dish with coconut broth from Dinner (my perennial favorite). There was no cilantro left at the grocery store when I went shopping, so I just subbed the coriander from the share in (it was going into a spice paste) and it worked great. I made lamb meatballs with the last onion and paired them with a yogurt dill sauce and a cucumber and tomato salad (from, you guessed it, Dinner). If you’ve craving cooler weather you could use the beets and any leftover carrots from last week in roasted root vegetable bowls. Lettuce, tomatoes, and cucumbers could all go into this Greek-inspired salad I made last summer.

Roasted Eggplant, Cherry Tomato, and Garlic Pizza with Olives and Savory

This is my go-to pizza dough recipe, and I usually sub half of the white flour for wheat. It is a very wet pizza dough which I spread it on a Silpat on a baking sheet and cook it on the lowest oven rack. If this is your first time making pizza dough, I suggest this recipe for a slightly easier to work with dough. I often use pizza making as a chance to use up any random cheese I have in the fridge, so feel free to try others than I listed here.

Serves 4

  • 1 pizza dough, storebought or homemade (see note)
  • 10 ounces eggplant (1 small), chopped
  • 12 ounces cherry tomatoes, halved
  • 4 cloves of garlic (do not remove the paper)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 ounces kalamata olives, chopped (about 1/4 cup)
  • 2 teaspoons minced savory
  • 4 ounces shredded mozzarella cheese
  • 4 ounces crumbled goat cheese
  • Red pepper flakes (optional)

Preheat your oven to 400F. Place the cherry tomatoes, eggplant, and garlic cloves on a baking sheet and toss with the olive oil. Bake for 15 minutes, stir, and bake for another 10 until the eggplant is soft and the cherry tomatoes have shriveled a bit. Remove from the oven and let cool slightly. Turn the oven up as high as it will go (mine goes to 550F).

While the tomatoes, etc. are roasting spread your dough on a baking sheet (I like to use a Silpat, or you could use parchment paper).

Peel the garlic cloves and chop. Build your pizza starting with the roasted cherry tomatoes, eggplant, and garlic, then the olives and savory, topped with the mozzarella and goat cheese.

Place your pizza in the oven on the bottom rack and cook for 10 minutes. The top should have nicely charred bits and the bottom should be crisp. Remove from the pan and place on a cutting board. (If you are using a Silpat you will need to peel it off before cutting. I just tuck one end under and pull it to the other side. It helps to have someone else hold the pizza put.) Cut and serve with red pepper flakes.

Athena Bowls

IMG_6979 (3)When I came home with my CSA share I laid the mountain of vegetables out on my kitchen table and started pulling out cookbooks. I was paralyzed with dinner indecision, but after much perusing I saw a recipe in Plenty  for “mixed grill” with parsley oil, that was essentially grilled eggplant and zucchini with a parsley sauce. I loved the idea but knew that I didn’t have quite enough vegetables for dinner and lunch leftovers. That recipe reminded me of my favorite root vegetable bowls with parsley sauce, which combine starchy vegetables and chickpeas to make a bright meal. Plus there was feta in those bowls, which paired with eggplant screams “Greek!”

This all led to the happy invention of what could be called Greek burrito bowls, but that sounded weird, and since there was no exact Greek dish I was turning into a bowl, it needed a whole new name. And thus we have Athena Bowls! Greek inspired, summery, filling, and vegetarian (easily vegan). Perfect for August, when the humidity breaks enough that turning on the oven is a thinkable act.

My full Potter Hill share this week was eggplant, cherry tomatoes, tomatoes, shishitos, broccoli leaves, fresh onions, cucumbers, lettuce, thai basil and scallions. I’ve been eating the tomatoes and cucumbers in the morning over yogurt with Alison Roman’s savory granola from Dining In and it is heaven. The scallions went into a slaw for fish tacos, and the lettuce is went into BLTs tonight (first of the summer!!) with some charred shishitos and aioli alongside. If you need basil ideas I posted a bunch last week.

Athena Bowls

Inspired by The Mediterrenean Dish

Roasted Vegetables

  • ¾ lb eggplant, chopped into 3/4″ pieces
  • ½ lb cherry tomatoes, halved
  • 4 oz onion (1 small onion), chopped
  • 2 tablespoons olive oil

Lemon Rice

  • 1 cup brown rice
  • 2 teaspoons olive oil
  • 4 oz onion (1 small onion), diced
  • 1 clove garlic, minced
  • 1 ½ cups of water, plus water for soaking
  • ½ lemon, juiced
  • ½ teaspoon salt

Parsley Sauce

  • 2 cloves garlic
  • ¾ cup parsley leaves and soft stems
  • cup extra virgin olive oil
  • 1 ½ tablespoons lemon juice (about 1/2 a lemon)
  • ½ teaspoon salt

For serving

  • 6 ounces full fat feta, crumbled
  • 1½ cups cooked chickpeas (from one 15.5 ounce can, rinsed and drained)

Preheat the oven to 425F. Toss the eggplant, cherry tomatoes, and onion on a baking sheet with the olive oil and salt. Roast for 20 minutes, then toss. Roast for another 15-20 minutes, until the eggplant is completely soft with some charred bits.

While the oven is preheating cover the rice in water and let soak for at least 15 minutes, then drain. In a small saucepan heat the olive oil over medium high heat. Add the onion and garlic, and cook for about 5 minutes (the onion should star to become translucent). Add in the rice and stir to coat. Add the 1 1/2 cups of water, cover, bring to a boil, and reduce to a simmer. Cook for 30 minutes, then remove from the heat and let sit for 10.

Turn on a food processor with an S blade and drop in the garlic cloves. Let them process until you can no longer hear them bouncing around, then turn it off and scrape down the sides. Add the parsley and salt and process until minced. Turn on the food processor and stream in the olive oil and lemon juice until it is a uniform sauce. Alternatively, mince the garlic and parsley, then stir in olive oil, lemon juice, and salt.

To serve prepare bowls with rice, chickpeas, roasted vegetables, feta, and parsley sauce.

 

 

Charred Onion Dip

IMG_6957 (4)Discovering that onion dip is something you can easily make yourself is life changing. Alton Brown was the first to show me this possibility, and while his recipe is good, it is not fast. When my mom discovered this recipe in Bon Appetit, everything changed. We started requesting it at every family dinner, and she even made enough for 85 people to serve at our wedding. It has all the creamy richness you want to slather on a chip, but tastes fresher than your usual onion dip because the onions are cooked hot and fast instead of low and slow, so they retain some of their bite. I would tell you to double this recipe, but know that people will eat as much of this dip as you put in front of them.

My share this week was leeks, cauliflower, lettuce, basil, cilantro, fresh onions, zucchini, and eggplant. The lettuce went into a giant salad I served with these buffalo veggie burgers and bleu cheese dressing. Eggplant and leftover bok choy from last week went into noodles with sesame sauce and chili oil. If you have any cucumbers, this smashed cucumber salad is both fun to make and delicious. The basil and zucchini went into this easy pesto bean dish.

Charred Onion Dip

Adapted from Bon Appetit

Serves 4-6

I adapted this recipe to take advantage of the fresh onions with their greens attached in my CSA share. If you don’t have fresh onions, you could use a shallot and scallions as the original recipe calls for. I don’t have a grill so I haven’t tried this yet, but I imagine you could halve the leek and onion bulb, and grill them along with the onions greens, then slice everything, instead of the slice first then broil method outlined below.

  • 1 fresh bulb onion, quartered and thinly sliced (3 ounces/¾ cup)
  • 1 ounce (1 cup) thinly sliced fresh onions greens (reserve a few for garnish)
  • 2 small leeks, dark greens removed, halved and thinly sliced (2.5 ounces/1 cup)
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 garlic clove, grated
  • ½ cup full-fat mayonnaise
  • ½ cup full-fat Greek yogurt
  • 2 teaspoons lemon juice (this was ½ a small lemon for me)
  • 2 tablespoons buttermilk
  • Fresh ground pepper
  • Potato chips for serving

Heat your broiler to high. On a baking sheet toss the onion, onion greens, and leeks with the olive oil and season with a hefty pinch of salt. Broil for 5-10 minutes total, checking after 5 minutes and monitoring closely. You want significant char on the onions, but not to turn the whole pan completely black. When the onions are done, remove from the oven and let cool.

While the onions are charring combine the garlic, mayonnaise, Greek yogurt, lemon juice, buttermilk, and pepper in a bowl. Add the cooled onions and stir to combine. Garnish with the reserved onion greens and serve with potato chips (Cape Cod Kettle Chips are my favorite).

 

Nose-to-Tail Broccoli and Tofu

IMG_6897 (2)The star of my Potter Hill share this week was a beautiful head of broccoli with the stem and leaves attached. This crown jewel is actually three vegetables in one – slightly vegetal leaves, the crunchy stems, and the meaty florets. All three parts get worked into this recipe along with a rich sauce made with just three ingredients – soy sauce, molasses, and black pepper. Frying tofu does take a bit of time, but it makes for a delightfully crispy addition to this dish. I adapted this recipe from one in Dinner by Melissa Clark, which I’ve mentioned before and still turn to regularly for interesting, easy, and vegetable forward dinners.

My full share was a bunch of fresh onions and their greens, Red Russian kale, cabbage, a bag of lettuce, beets, a whole head of broccoli (leaves attached), cucumbers, summer squash, and basil. I used kale and some cabbage to make a caesar salad, and the broccoli and onions went into the tofu dish below. I used the summer squash and basil to riff off this pasta with fried zucchini, replacing the pasta and mozzarella with tortellini, and adding in some arugula. Lettuce, some cabbage, a cucumber, and some pickled turnips from a few weeks ago went into this salad, which was excellent ( I especially loved the preserved lemon). I haven’t gotten to my beets yet, but my favorite way to eat them is shredded and raw like in this salad or this amazing sandwich with sweet potatoes and feta.

Nose-to-Tail Broccoli and Tofu 

Serves 6

Adapted from Dinner: Changing the Game by Melissa Clark

If you don’t have fresh onions with the greens attached, use the same amount of sliced shallots in place of the bulb and scallions in place of the greens. I wrote this recipe to utilize all parts of the broccoli in our CSA share, but you could substitute another hearty green like bok choy, yokatta na, perpetual spinach, collards, or kale for the leaves. If you’re not into tofu, you could sub chicken, pork, or beef cut into 1 inch chunks, but leave out the cornstarch.

  • ¼ cup canola oil
  • 1 package (14 to 16 ounces) firm tofu, drained, patted dry, and cut into 1 inch cubes
  • ¼ cornstarch
  • 3 tablespoons unsalted butter
  • 3 small fresh onions and their tops, bulbs halved and thinly sliced (about 1½ cups/5 ounces) and green tops thinly sliced (about 1 packed cup/1½ ounces) (see note)
  • 6 cloves garlic, minced
  • 2 tablespoons grated ginger
  • ½ teaspoon red pepper flakes
  • 1 small head of broccoli head with stem and leaves still attached (see note)
  • 6 tablespoons soy sauce
  • 4 tablespoons molasses
  • 1 tablespoon fresh ground black pepper
  • Cooked brown rice, for serving (I cook ¼ cup per serving, so a total of 1½ cups)

In a large wok or skillet heat the oil over medium-high. Toss the cubed tofu with the cornstarch until it is well coated, then fry in the hot oil until it is crisp, about 10-15 minutes. Stir every 3-4 minutes so the sides brown evenly. When the tofu is crisp remove it from the pan with a slotted spoon onto a plate lined with a towel to drain.

While the tofu is cooking, prep the broccoli. Separate the leaves from the broccoli head, and then remove the stem from each leaf (these are tough and can be discarded). Thinly slice the leaves and set aside. Cut off the stalk from the broccoli crown (the leafy part of the “tree”), and using a knife or vegetable peeler remove the outer layer. To ensure you’ve removed enough, cut off a slice and try it – it should be crunchy but not tough. Quarter and slice the stalk, and cut the head into 1 inch florets (the 1 inch being the width of the top of the “tree”). 

Pour off the remaining oil from the pan, and return the to pan on medium heat. Melt the butter, then add in the sliced onion bulbs, garlic, and ginger. Cook for 5 minutes, until the onion starts to soften. Add the red pepper flakes, stir, and cook for a minute more.

While the onions are cooking, prep the sauce by whisking together the soy sauce, molasses, and freshly ground pepper in a bowl.

Add the broccoli stem and florets to the pan, stir, and cover. Cook for 5 minutes, then add in the greens, stir, and cover again. Cook for another 5 minutes, or until the greens have fully wilted. Add the sauce and tofu to the pan and toss until the vegetables and tofu are thoroughly. Serve over brown rice with extra chili flakes.

Red Lentil Coconut Stew with Greens

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Hello, summer! This is the second year that I’m writing recipes for Potter Hill Farm‘s CSA. Each week the CSA members will get a bag full of awesome and varied vegetables, and I’ll post a recipe using those exact vegetables. Because I can’t help myself, I’ll throw in some other ideas for what to cook as well. To make the recipes easy to find, they are all tagged Potter Hill. If you weren’t lucky enough to get a spot in the CSA, you can still buy Potter Hill vegetables at Monday pick ups or at the Grafton Farmer’s Market. If you don’t live near Grafton, you can shop at your local farm or farmer’s market.

If you’re new this year, a little bit more about me can be found in last year’s intro post. The short version is I’m a home cook who loves vegetables. I’m not a vegetarian, but I am passionate about all of us finding more ways to incorporate great produce into our diets. Even if you aren’t a CSA member, I hope you come here to find interested and delicious ways to put vegetables on your plate. While it’s great if you want to follow my recipe exactly, I’m just as happy inspiring you to adapt my recipes with what you have or tweak them to your preference. Besides here, you can find me on Instagram and Facebook.

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This week my share had spinach, radishes, Red Russian kale, Yokatta Na, lettuce (mixed), and perpetual spinach (left to right, top to bottom). Besides this stew, I made Priya Krishna’s Saag Feta (using a mix of spinach, perpetual spinach, kale, and Yokatta Na), used lettuce in Tofu Shawarma Pita Wraps, and made a simple salad with lettuce, dill, and radishes to accompany a frittata. This is the time of year to embrace recipes that use an absurd amount of greens that you would balk at buying the rest of the year. Spanakopita is high on my list, plus old favorites beans and greens and greens with eggs, garlic yogurt, and chili butter.

For this stew I riffed on Alison Roman’s Spiced Chickpea Stew with Coconut and Turmeric. I didn’t have chickpeas, so I used red lentils which could quickly cook in the coconut milk/broth mixture. Cooking the lentils in the broth cut out the initial frying step, so this comes together in about 30 minutes. Though it’s called a “stew,” it is most definitely not a heavy affair.

Red Lentil Coconut Stew with Greens

Serves 6

  • 1 tablespoon coconut or olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons grated ginger
  • 1 tablespoon turmeric
  • 1/2 teaspoon red pepper flakes
  • 2 15-ounce cans full fat coconut milk
  • 4 cups chicken broth, vegetable broth, or water
  • 2 cups red lentils
  • 1 lb greens, chopped and washed (I used a mix of spinach, perpetual spinach, and Red Russian kale)
  • Salt
  • 1 cup fresh soft herbs (such as basil, mint, or cilantro)
  • 1 bunch radishes, thinly sliced (about 1 cup total)
  • Lime wedges

Put a large pot over medium heat (remember all the uncooked greens need to fit in the pot too). Add in the oil. When the oil is hot, add in the onion, garlic, and ginger. Saute for 5 minutes, until the onion begins to soften.

Add in the turmeric, red pepper flakes, and a big pinch of salt. Stir to combine and cook for 1 minute (it should be wonderfully fragrant). Add in the broth/water, coconut milk, and lentils. Bring to a simmer and cook (covered) for 20 minutes.

Taste the lentils to ensure they are cooked through, and adjust the seasoning if needed. Add in the chopped greens, stir as best your can, and cover. Cook for 3-5 minutes, until wilted (stirring once to help all the greens get in the stew).

Serve with herbs, radishes, lime wedges, and extra red pepper flakes.

Vegan Tofu Bowls with Citrus Tahini Sauce

tofu bowl 2What should make when you need a reset after weekend eating? When you aren’t fully inspired, but have a fridge full of random vegetables? Or, when you feel like there is nothing in the fridge? When you have a bunch of diet restrictions at the dinner table? When you want to eat something incredibly satisfying and delicious?

Tofu bowls.

I’ve been making some variation of this bowl almost monthly for years. Tofu, rice, and the sauce are constants, but toppings always fluctuate depending on the season and what is in the fridge. If the ingredient list for the sauce seems long (or maybe contains nothing in your normal pantry), know that almost all the ingredients keep very well, so once you invest in them once you can make these bowls whenever the craving strikes (which will be often). The sauce is the great unifier and elevator that takes this from a bowl of health to a delightful dinner you really want to eat.

I like to use a mix of raw and cooked vegetables for textural contrast, but you can literally use whatever you fancy. Cucumbers, carrots, radishes, salad turnips, and avocado all make great options for a raw component. For cooked I’ve used many different types of greens (kale, collards, radish, turnip, chard), cabbage, Brussels sprouts, summer squashes, winter squashes, sweet potatoes, broccoli, cauliflower, and eggplant. Don’t feel limited by these options, use what you’ve got. This is also a great time to utilize leftover cooked vegetables from another meal.

This is the tail end of my CSA and my final week included celeriac, sweet potatoes, radishes, parsley, scallions, and lettuce. I used the lettuce in a salad inspired by this recipe with roasted carrots, couscous, and yogurt. It is an excellent time of year to make these root vegetable bowls.  If you haven’t yet, it’s time to make the celeriac slaw from a couple weeks ago (I’d throw in the scallions too), or this excellent winter chowder. If you want to see the whole season of CSA recipes, they are under the Potter Hill tag!

Vegan Tofu Bowls with Citrus Tahini Sauce

Serves 6.

Tofu marinade and method adapted from Thug Kitchen, sauce just barely adapted from Bowl + Spoon (which is also posted here). I’ve written this to serve 6, but if you want to scale this assume ¼ cup uncooked brown rice (1 ½ cups total) and ~2.5 ounces tofu per serving.

Marinated Tofu

  • ¼ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • 1 tablespoon grated ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic chili sauce (or, 1 teaspoon grated garlic and 2 teaspoons sriracha)
  • 1 14-ounce container extra firm tofu

Citrus Tahini Sauce

  • 1⁄3 cup fresh-squeezed orange, clementine, or tangerine juice (you only need a little, so go the distance)
  • ½ cup tahini
  • 2 tablespoons honey, maple syrup, or agave
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

For serving:

  • Cooked brown rice or noodles (see head note)
  • Raw vegetables and herbs (for these I used 1 small bunch radishes (sliced), pickled onions, scallions, and avocado)
  • Cooked vegetables (for these I used 1 large sweet potato which I cubed and roasted with the tofu, plus the radish greens which I threw on the same pan as the sweet potato in the last 2 minutes of cooking)

Remove tofu from container and drain all liquid (don’t discard the container!!!). Wrap tofu in a clean cloth napkin or dish towel, and place on a bowl/plate. Top with another bowl/plate, and place a weight on top (such as a full can of beans). Let drain for at least 30 minutes, but longer is great.

While tofu is draining place all marinade ingredients in a bowl and whisk to combine.

Remove tofu from the napkin and slice into 1/4″ planks width-wise (you should have 10-12 planks total). Return planks to their original container, and pour marinade over them. Poke in between the slices so the marinade can mingle. Let tofu marinate for 30 minutes (flip the slices over halfway through if you can remember to).

Preheat oven to 450F. Spread out tofu slices (reserving additional marinade) and roast for 15 minutes. Flip, spoon extra marinade over each slice, and roast for 10 more minutes. Flip one more time, spoon any remaining marinade over, and roast for 5 minutes more.

Whisk all sauce ingredients to combine. Prep vegetables for serving.

Serve bowls with rice, tofu, raw and cooked vegetables, any extra marinade, tahini citrus sauce, and extra sriracha. For maximum meal flexibility let diners assemble their own bowls.

 

 

Curry Butternut Squash Soup with Coconut Milk

IMG_20181101_122925192For most of my life I was anti-squash soup. I found the texture off-putting, and I didn’t care for the flavor enough to try to overcome that aversion. But five years ago Molly Wizenberg introduced me to this soup. It isn’t a Pumpkin Spice Latte in soup form. It has rich coconut milk to provide a velvety texture without the need for a high powered blender. Instead of cinnamon or another official fall spice, it has curry powder to bring additional warmth, fish sauce for salty funk, and lime juice for the hit of acid so many squash soups are missing. It was the potential I tasted every time I had a spoonful of lackluster soup before this.

I’ve made it so many times I felt it deserved a spot here. I’ve made a few changes from Molly’s, mainly that I always double it because that means I can use a whole squash and a whole quart of broth. It is perfect for freezing in individual portions and grabbing on those days when you need an emergency lunch because maybe you went out for pizza the night before instead of cooking (like I did this week).

It is nearing the end of our CSA season, which means it is time to stock up the ole root cellar! But in reality I live in an apartment on the top floor of a classic Worcester triple decker so there is no cellar to speak of. If you are in a similar situation, you can still store winter crops for quite a while. The share this week was carrots, chard, butternut, potatoes, and onions. I store the carrots in a plastic bag in the produce drawer of my fridge and they will last for months there. Butternut stores well in a dark, dry place but should not be refrigerated (unless it is cut). Potatoes and onions should be stored in complete darkness, separately if possible because the gas from onions encourages potatoes to sprout (as I learned here). Potatoes do best in a paper bag and onions prefer the open air (I keep them in those wood boxes clementines come in).

If you do want to cook with your veg from this week right away, then you can do that too! Before I found this soup, Ottolenghi was the first one to truly show me the merits of butternut squash. This recipe with tahini and za’atar and this recipe with yogurt and chili are both great. I’m going classic this week and making a roasted chicken with roasted potatoes. I’ve also been using the potatoes for a quick breakfast hash with whatever else I have around, like broccoli and onions (egg on top required).

Curry Butternut Squash Soup with Coconut Milk

I put a range for the squash size because they can be so variable. No need to do something silly like use a squash a half (unless you already have a plan for the other half). Just know that the bigger your squash is, the thicker and heartier the soup will be.

  •  3 tablespoons coconut oil (you can also use vegetable or olive oil)
  •  2 cups of chopped onion (this was one medium onion and 2 small ones for me)
  •  6 garlic cloves, minced
  •  2 tablespoons curry powder
  •  1 large butternut squash (about 3-4 pounds), peeled and cut into 1-inch cubes
  •  2 14-ounce cans unsweetened coconut milk
  •  4 cups chicken or vegetable broth
  •  2 tablespoons maple syrup
  •  2 tablespoons Asian fish sauce
  •  2 teaspoons Sriracha or other Asian chili sauce, plus more for serving
  •  Lime wedges, for serving

In a large soup pot, heat the coconut oil over medium heat. Add the chopped onion and cook for 5 minutes, or until it becomes soft and translucent. Add the garlic and cook 1-2 minutes more, until it is fragrant. Add the curry powder and cook for another minute. Add in the squash, broth, coconut milk, maple syrup, fish sauce, and Sriracha. Turn the heat up to high, cover, and bring to a boil. Reduce the heat to a simmer, and cook for 30-40 minutes (until the squash can be easily pierced with a fork).

Using an immersion blender, puree the soup (or, you can use a blender and puree it in batches). Serve with extra Sriracha and lime wedges.

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).

Roasted Eggplant and Tomato Soup

IMG_20181018_173543805I have a certain affinity for unappetizing foods. Foods that look terrible no matter what, but taste so good. Poutine. Beans and rice. Baba ghanoush. This soup certainly fits into that category. It is completely brown. Not the rich, glistening brown of a crispy French fry, but the flat brown of a pureed soup. But (but!) it is worth making.

It starts with summer vegetables you know would taste so good roasted, but in August you can’t bring yourself to turn on the oven. While August may be their peak season, tomatoes and eggplant are usually hanging around until the first frost. Which is a point you welcome turning on the oven, and can take those vegetables that are no longer quite at their peak and concentrate their flavor.

You halve them, along with an onion and a few garlic cloves, and stick them in the oven for 45 minutes to get a little bit caramelized. Then you simmer them with some stock for another 45 minutes and puree. What you have is warm and comforting, but not a heavy soup. It is a fall soup made with summer ingredients, or a perfect soup for the transition of seasons. It’s not pretty, but we all have our days.

Besides the eggplant, tomato, and onions I used for this recipe, the rest of my Potter Hill CSA share this week was celeriac, spicy lettuce mix, chard, mustard greens, Tokyo bekana, parsley, and a jalapeño. Alongside this soup, we had a salad of spicy greens dressed with extra virgin olive oil, lemon juice, salt, and pepper. I’m going to use basically all of the greens in the Olive Oil-Braised Chickpeas with Swiss Chard and Cumin from Dinner: Changing the Game. I haven’t decided how to use the celeriac and parsley yet, but I’ve made this slaw in the past and loved it. If you can’t decide how to use a jalapeño, you could always slice it and throw it into the jar of pickles you’ve already made, or use it to flavor a jar of pickles of another vegetable (spicy pickles carrots!!!).

Roasted Eggplant and Tomato Soup

Adapted from Smitten Kitchen

  • 3 medium tomatoes, halved
  • 1 large eggplant (about 1 1/2  pounds), halved lengthwise
  • 1 small onion, halved
  • 6 large garlic cloves (do not peel)
  • 1 tablespoons olive oil
  • 4 cups chicken or vegetable stock
  • 1 teaspoon salt
  • Fresh ground pepper

Preheat the oven to 400F. Place tomatoes, eggplant, onion, and garlic cloves on baking sheet and drizzle with oil. Roast for 20 minutes, then check to make sure everything is doing okay (especially the garlic cloves). Rotate the pan and return to the oven for 25 more minutes. All of the vegetables should be soft and slightly charred.

Let cool slightly and remove the skin/peel from the eggplant, onion, and garlic. Add all to the pot along with the tomatoes, broth, salt, and garlic. Bring to a boil, reduce to a simmer, and cook with the lid on for 45 minutes. Using a stick blender puree the soup (or, you can blend in batches in a food processor or blender). Taste for seasoning and serve with crusty bread and a drizzle of extra virgin olive oil.

A Vegetable Filled Tortilla Casserole

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I always struggle with the change of seasons. I feel like I’ve just gotten into my groove in the last season when the new one is upon us. But what about all the eggplant and tomatoes I still need to eat?! The warm nights when I sit on my porch and watch the sunset while the kids across the street debate who should be “It”? Reading for hours on the beach, but stopping to walk out as far as possible at low tide and eating lobster rolls? But, I do truly love each and every season. I suppose I can embrace sleeping better during cooler nights, welcoming the added heat roasting and simmering brings into the kitchen, and the wonder that is fall squash (but get the f*$# away from me with your pumpkin spice lattes and cinnamon-sugar rimmed beers) .

This is really a great point in the season, because there are some summer vegetables hanging on while the fall vegetables start to trickle in. This is the point when you actually want to turn on the oven and make roasted tomato and eggplant soup, the idea of which seemed like a hilarious joke at points this summer. Or you can embrace the fall vegetables entirely, and make this easily adaptable tortilla casserole with kale and butternut squash.

This week my share was onions, yellow potatoes, lacinato kale, salad turnips, French radishes, spicy lettuce mix, mint, parsley, eggplant, jalapeños, and butternut squash. I cooked up some Short Creek tsuga sausage, then removed it from the pan and cooked diced radishes and turnips followed by their greens in the delightful drippings, and then served the whole lot over polenta with pecorino (then we ate the leftovers for breakfast with an egg on top and HOT DAMN). The lettuce went into some end-of-season BLTs. Eggplant and cherry tomatoes (from last week) went into a simple roasted dish with haloumi from Smitten Kitchen Every Day Potatoes, parsley, and a leek leftover from last week went into this sheet pan harissa chicken which may be the absolute highest calling for Paul’s potatoes. If you didn’t get around to it last week, you could pickle some onions and jalapeños to top this casserole (or tacos, burritos, chilaquiles, etc).

I used butternut and kale from my share as the main vegetables for this casserole, but it is easily adaptable. You could use corn and spinach as called for in the original recipe, zucchini, eggplant, sweet potatoes, peppers, or whatever else pleases you.

Vegetable Tortilla Casserole

Adapted from Jennifer Farley via Cup of Jo

  • 2 tablespoons extra virgin olive oil, divided
  • 1 garlic clove
  • 1 medium onion (mine was ~1 cup when chopped)
  • 1 1/2 teaspoons chili powder
  • 1 teaspoons ground cumin
  • 2 cups crushed tomatoes, diced tomatoes, or salsa (maybe dial back the spices if you’re using salsa)
  • 3 1/2 cups black or pinto beans (or a mix), rinsed and drained (2 15-ounce cans, or 1 double can)
  • 1 bunch of kale
  • 1 small butternut squash
  • kosher salt and ground black pepper
  • 8 large corn tortillas, or 14 small taco tortillas
  • 2 cups Monterey Jack, cheddar cheese or both
  • Accouterments: chopped fresh cilantro, chopped fresh jalapeño, sour cream or plain yogurt, salsa, pickled jalapeño, pickled onion

Preheat your oven to 400F. Peel, deseed, and chop your butternut into 1″ pieces. Toss with 1 tablespoon of olive oil and a pinch of salt. Roast for 20 minutes, toss, and roast for another 10 minutes. You should easily be able to pierce the butternut with a fork.

Dice your onion, mince the garlic clove, and thinly slice the kale. Heat a large skillet over medium heat with 1 tablespoon of olive oil. Add the onion, and cook until it is translucent. Add in the garlic and cook for about 1 minute more, until it is fragrant. Add the spices and stir so the onion and garlic and coated in them, and then add the kale. Toss until the kale is wilted, then add the beans and crushed tomatoes. Stir to combine and simmer for 5 minutes so the flavors can combine. If it looks a little dry, add 1/4 cup of water.

Make your casserole by greasing a 9″x13″ dish (I used 1 teaspoon olive oil). Add a spoonful each of the tomato mixture and roasted butternut squash so the bottom of the pan is mostly covered. Add a layer or tortillas (I cut some in half to evenly fill the dish), then top with more of the tomato mixture (about 1/4), a large spoonful of the roasted butternut, and a sprinkle of cheese. Repeat with the remaining ingredients, finishing with a the tomato mixture, butternut, and cheese.

Bake for 20 minutes, until the cheese is melted. Serve with a variety of accouterments for topping.

 

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.

Herby couscous salad with cherry tomatoes, cucumbers, and pea shoots

IMG_6346 (2)The majority of August was a relief from the intense heat of July. That heat and humidity are back in full force this week, and I did my best to come up with a dinner that used as little cooking as possible. This is a quick couscous salad with lots of fresh herbs, chickpeas, cherry tomatoes, cucumbers, and pea shoots. It is a meal in itself, but would be an excellent picnic side or bed for some juicy grilled chicken or sausage.

I happened to have couscous in my pantry (plus it is so quick cooking), but this would also be great with other small pastas like Israeli couscous or orzo, or with another grain like quinoa. In an effort to minimize my heat in the kitchen, I didn’t use any cooked vegetables but roasted or grilled vegetables would be delicious too. I riffed off this parsley sauce, but used scallions as well and upped the quantity.

All of the vegetables and herbs in this salad are from my Potter Hill CSA share this week except the cucumber, which I bought separated from Paul. The rest of the share this week was a baby head of romaine lettuce, celery, 2 lbs of large tomatoes, microgreens, carrots, kale, and mint.

Lettuce and tomatoes went into an epic BLT with Short Creek bacon (order some this week!!!!). I’ve also been eating tomatoes my absolute favorite way: on top of toast slathered with mayo, with salt and pepper.  If you haven’t made these greens with yogurt yet then that is your kale plan (if you have made this…it is still your plan). This marinated celery salad looks like a great use for the giant head, plus some cherry tomatoes and scallions (it’s marinating in the fridge right now for dinner tomorrow!). I don’t have a plan for the carrots this week, but with the greens snipped off they will last in the fridge until inspiration (or hunger) strikes.

Herby couscous salad with cherry tomatoes, cucumbers, and pea shoots

Serves 6 as a meal, or 10-12 as a side

Couscous

  • 3 cups couscous
  • 3 cups water
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Herb sauce

  • 3 garlic cloves
  • 1 ½ cups parsley leaves
  • 1 ½ cups chopped scallions
  • 3 tablespoons lemon juice (from about 1 ½ lemons)
  • 3/4 cup extra virgin olive oil
  • ½ teaspoon salt
  • Fresh ground black pepper

Salad

  • 1 pint cherry tomatoes
  • 1 small cucumber (mine was 1 1/2 cups chopped)
  • 1 large handful pea shoots and/or microgreens (about 1 cup chopped)
  • 3.5 cups cooked chickpeas (2 15.5 oz cans, drained and rinsed)

Bring the 3 cups of water to a boil. Add in the couscous, olive oil, and salt. Cover, remove from the heat, and let sit for 10 minutes.

Turn on a food processor with the S blade in and drop the garlic cloves through the opening at the top. When the garlic cloves stop bouncing around they are fully minced. Turn the food processor off and scrape down the sides with a spatula. Add the salt, a few grinds of pepper, parsley leaves, chopped scallions, and lemon juice. Turn the food processor on to chop them, then drizzle in the olive oil so a sauce forms. Alternatively, very finely mince the garlic, parsley, and scallions, then stir in the salt, pepper, lemon juice, and olive oil.

Quarter the cherry tomatoes, chop the cucumber, and chop the pea shoots or microgreens. Fluff the couscous with a fork and put it in a large bowl. Add the chickpeas and herb sauce and stir to combine. Add in the cherry tomatoes, cucumber, and pea shoots. Stir until they are evenly distributed.

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.

Roasted Summer Vegetables

20180802_122021Admittedly I had another plan for a recipe to share this week, but it ended up being only ok, and I am not in the business of peddling mediocre recipes. This is what I made on Monday night when I came home with my CSA (I get mine early for recipe writing). I had no plan for dinner, but knew it needed to involve a lot of vegetables. I took stock of leftovers from the weekend, which included some naan, tzatziki, hummus, and olives. I still had a zucchini and summer squash from last week’s CSA, plus this week’s eggplant, tomatoes, onions and savory. I chopped everything up, tossed it with some olive oil, salt, and pepper, and threw it in the oven. The result is the cruel truth that so many summer vegetables are really better roasted, when you would rather change a tire on the side of the highway in the pouring rain than turn on the oven.

But summer vegetables like this are so, so good. The tomato adds a bit of acidity, and provide enough moisture to make a bit of a sauce. Eggplant, when properly and thoroughly cooked, becomes meaty and velvety. The onion becomes a bit caramelized, and summer squash adds a freshness you only get at this point in the year. If you don’t have savory, you could try another hearty herb like rosemary or thyme, or finish the dish after cooking with a soft herb like basil or parsley.

The rest of my share this week was cucumbers, perpetual spinach, kale, basil, new potatoes, lettuce, and pea tendrils. I used the perpetual spinach, kale, and cucumbers in some easy noodles with peanut sauce from the freezer (I cooked the greens, but left the cucumber raw). The potatoes and onions are going into a Thai yellow curry from Simple Thai Food tomorrow night. I also get an egg share, and for tighter mornings, I hard-boil eggs and eat them with everything.

Roasted Summer Vegetables

Serves 6

I’m outlining my basic method, but you could easily mix up the vegetables you include here. For six servings, I fill two baking sheets with 1/2-1″ between pieces for thorough browning. The photo shows naan with a layer of hummus topped with the roasted vegetables.

  • 3 small eggplant
  • 1 summer squash
  • 1 zucchini
  • 2 medium onions (I used fresh onions)
  • 3 medium tomatoes
  • 2 tablespoons chopped savory
  • 2 tablespoons olive oil
  • Salt and pepper

Preheat the oven to 425F. Chop all of the vegetables into 1″ pieces. Toss with the olive oil, salt, pepper, and chopped savory. Spread across 2 baking sheets, with about 1″ of space between the pieces. They should be able to roast and brown, not just steam. Roast for 20 minutes, then remove from the oven, toss the vegetables, and return them to the oven on opposite shelves. Roast for another 10-15 minutes. In my oven the pan that starts on the bottom is always done first, while the other pan usually requires an extra 5 minutes to achieve the same level of browning.

Serve with hummus and pita or naan, in a sandwich, on pizza/pasta/polenta, or all by its glorious self.

 

 

Buffalo Chickpea Tacos

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In our house your birthday warrants a week of birthday meals. Every meal is one of the birthday person’s favorite foods. It started a couple years ago when I had too many ideas for Will’s birthday dinner, so I just decided to make all of them.

Will loves anything Buffalo-ed (that is with Buffalo hot sauce not buffalo meat), and as a challenge created a spreadsheet called “Will It Buffalo?” with meal ideas for me. I’ve been picking my way through them over the years, and you can see all the recipes here. It was inevitable that a Buffalo dish would make it into the birthday week meals, and given Will’s love of tacos might equal his love of Buffalo sauce, we ended up here.

I love tacos that have a hearty bean component as the main protein, so these start with a base of spicy chickpea dip (which is excellent on its own), topped with a combination of cooked and raw vegetables for great contrast in flavors and textures.

In my Potter Hill CSA share this week I received red cabbage, fresh onions, leeks, 2 small heads of lettuce, a bunch of mixed beets, kale, radishes, celery, basil, zucchini, summer squash, and cherry tomatoes. The lettuce, cherry tomatoes, and basil went into a steak salad with herb dressing from the Smitten Kitchen Every Day Cookbook (very similar to this salad). I used onion, celery, and cauliflower and broccoli leftover from last week in the tacos. Tonight I’m making a kale salad with beets similar to the one from a few weeks ago, but without the onions and cheese. Tomorrow I’m going to make these Korean Bulgogi Burgers with the red cabbage and subbing my French radishes for the daikon (not at all traditional, but that’s the game with a CSA!).

Buffalo Chickpea Tacos

If you can’t be bothered to make the chickpea spread, just buy some hummus and stir in the hot sauce. The recipe below makes the equivalent of 2 8-ounce containers, which is plenty for the tacos and some extra for snacking. I used both broccoli and cauliflower because I had a small head of each, but feel free to use one large head of either, or sub other vegetables like zucchini, summer squash, cabbage, or corn (you can broil any of them in the same manner).

Chickpea Spread

  • 1 teaspoon vegetable oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 clove garlic
  • 3.5 cups cooked chickpeas (or 2 15-ounce cans), rinsed and drained
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup cayenne hot sauce, such as Frank’s (if you like it really fiery, go for 1/2 a cup)
  • 1 teaspoon salt

Taco Toppings

  • 1 small head of broccoli, chopped (about 1/2 lb)
  • 1 small head of cauliflower, chopped (about 1/2 lb)
  • t tablespoon vegetable oil
  • 1/2 cup minced red onion (1/2 a small onion)
  • 1 cup minced celery
  • 1/4 minced celery leaves (or parsley)
  • 1 cup crumbled bleu cheese
  • 1 cup deseeded and chopped tomato (2 small or 1 large)

For serving

Heat the vegetable oil over medium high heat. Add in the chopped onion, and saute for 10-15 minutes, until soft, translucent, and browning in places. Remove from the heat and cool slightly.

Turn on a food processor with an S-blade and drop in the garlic close from the top. Run the food processor until you can’t hear the garlic bouncing around anymore. Scrape down the sides with a spatula, and then add in the cooked onions, chickpeas, extra virgin olive oil, hot sauce, and salt. Process until uniformly smooth and then taste for seasoning. Alternatively, mince the garlic, then add to a large bowl with the onions and chickpeas. Mash with a fork or potato masher, then add in the olive oil, hot sauce, and salt and mash again until a spread forms.

Move a rack to the top of the oven and turn broil on high. Chop the broccoli and cauliflower into 1/2 inch pieces, and then toss on a baking sheet with the vegetable oil. Broil for 10 minutes total, tossing halfway through, until the are lightly charred.

Serve tortillas warmed, and let everyone assemble their own (lots of extra hot sauce on mine, please).

 

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.

Broccoli Stem and Kale Salad with Lemon Miso Dressing

kale and broccoli stem saladLast week, Will and I were on our way back from visiting friends in Philly. Last time we visited we spent the entire weekend eating excellent food, and this trip was equally delicious. We had incredible Lebanese food at Suraya (the fatteh with eggplant, chickpeas, and tehina yogurt was divine), hummus at Dizengoff, falafel, shwarma spice fries, and a Turkish coffee tahina shake at Goldie, ice cream at Weckerly’s twice, the best pour over I’ve ever had at Menagerie, a giant wedge salad at North Third, incredibly varied beer and great food at Tired Hands, and a cheesesteak on our way out at Dalessandro’s.
(Thanks again for having us Jesse and Brian – we’ll be back!!!)

But anyways, back to that journey home. We started off a little late, and hit rush hour traffic in Connecticut. We decided to stop and have dinner, and Will picked out Stanziato’s. It was surprisingly busy on a Monday night (a good sign), had an excellent beer list, and a creative take on Italian food that didn’t shy away from ingredients from other cultures. The pizzas were good, but the salad is what left the real impression. The only vegetable it contained was very thinly sliced broccoli stems that were coated in a lemon miso dressing and almost matched in volume by the toppings, which were parmesan cheese, toasted pine nuts, and capers. It was a delightful umami bomb and variety of textures that turned a normally trashed part of the vegetable into something you might buy on purpose.

I’ve been thinking about that salad since, and while I loved the flavor profile it seemed unbalanced. Afterwards I felt like I ate a bunch of salty cheese and nuts (which, I had) instead of a refreshing bowl of vegetables. The great joy of cooking at home is I can take what I loved about that salad and right the other wrongs. What results is definitely a salad, with a piquant dressing, buttery pine nuts, and a dusting of salty cheese. It feels like the best possible way to eat your vegetables.

Broccoli Stem and Kale Salad with Lemon Miso Dressing

Serve 4

This can easily become vegan by leaving out the parm, but in that case I would urge you to take the extra step of making Laura’s pine nut parm for salad perfection. I made roasted broccoli to go with dinner earlier in the week and saved the stems for this salad.

  • 2 tablespoons lemon juice (I used 1 smaller lemon)
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon white miso paste
  • 1/2 teaspoon Dijon mustard
  • a pinch of salt
  • 1 small bunch of kale, de-stemmed (mine was 4.5 ounces)
  • 3 small broccoli stems (or 2 medium or 1 large, mine totaled 8.5 ounces)
  • 1 stalk (2 ounces) celery
  • 1/2 cup grated parmesan cheese
  • 1/4 cup toasted pine nuts
  • 1 tablespoon capers, rinsed and chopped

In a large bowl whisk the lemon juice, extra virgin olive oil, miso, mustard, and the pinch of salt until combined.

Chop the kale, and very thinly slice the broccoli stems and celery (I used a mandoline, but careful knife work will also do the job). If you are working with a single large broccoli stem, you may want to peel it first. Test it by trying a slice to see how tough the outer bits are.

Add the kale, broccoli stems, and celery to the bowl and toss with your hands to combine. Work the dressing into the kale leaves so they are totally coated and shiny. Let the salad sit for a few minutes if you have time, so the dressing can soften the kale a bit (at least 10 minutes would be great). When you’re ready to serve top with the parmesan, pine nuts, and capers, and toss once more to combine.

The pine nuts will soften a bit as the salad sits, but its still great the next day.

*I did forget to add in the capers when I took this photo, but I put them in before we ate and they are definitely vital.