Friday, November 26, 2010

Sweet Potatoes With Pecans and Parmesan

In a weak moment of curious consumerism, I once subscribed to the online tips from the folks at Real Simple magazine. I found that the tips did anything but simplify my life, always consisting of multiple approaches to the "problem" of either acquiring new items that I didn't realize I lacked, or finding ways to better organize stuff that wasn't really needed in the first place! But as a sucker for a list promising "15 All-time Favorite Fall Casseroles" (or something like that), I happily stumbled across the dish that was the hit of the vegan Thanksgiving gathering I recently attended.

This particular recipe is not vegan, but I "simply" substituted vegan parmesan and was not disappointed! A variety of vegan parmesan recipes are scattered throughout the food blogosphere. I blanched 1/2 c. almonds, sliced them, then pulsed them in a food processor with 2-3 T. nutritional yeast, 1/2-3/4 t. salt and some lemon zest. Thanks Veganomicon for that!

Veganized or not, do try this recipe- it is "simply" delicious! ( And thanks to Real Simple for finally being a little useful. Guess I won't cancel quite yet. :-)

Sweet Potatoes With Pecans and Parmesan

Hands-on Time: 15m

Total Time: 1hr 10m


  • 3 tablespoons olive oil, plus more for the baking dish
  • 2 1/2 pounds sweet potatoes, peeled and sliced into 1⁄4-inch-thick rounds
  • 1/2 cup grated Parmesan (2 ounces)
  • kosher salt and black pepper
  • 3/4 cup chopped pecans
  • 1/4 cup light brown sugar
  • 2 teaspoons fresh thyme leaves
  • pinch of cayenne pepper


1. Heat oven to 375° F. Oil a shallow 2 ½- to 3-quart baking dish.

2. In a large bowl, toss the sweet potatoes with the Parmesan, 2 tablespoons of the oil, 1 teaspoon salt, and ¼ teaspoon black pepper; transfer to the prepared baking dish. Cover tightly with foil and bake until tender, 45 to 50 minutes.

3. Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, the remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper.

4. Remove the foil from the baking dish, sprinkle the pecan mixture over the potatoes, and continue to bake, uncovered, until the pecans are toasted, 10 to 12 minutes.


This dish is delicious with a variety of nuts. If you don’t like pecans, try almonds, walnuts, hazelnuts, or a mixed-nut combination.

Nutritional Information

Calories 297; Fat 16g; Sat

Monday, October 25, 2010

Curried Sweet Potatoes with Spinach and Chickpeas

Vegetarian Times Issue: September 1, 1999 p.32

Always rinse canned chickpeas (and other beans) before using to reduce the sodium content and improve their flavor.

Ingredient List

6 servings

  • 1/4 cup chopped fresh cilantro
  • 2 scallions (white and light green parts), thinly sliced
  • 1 to 2 tsp. curry powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground cinnamon
  • 10 to 12 oz. fresh spinach, stemmed and coarsely chopped
  • 2 large sweet potatoes (about 2 lbs.), peeled and diced
  • 16- to 20-oz. can chickpeas, rinsed and drained
  • 14.5-oz. can diced tomatoes


  1. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add sweet potatoes, cover and cook until just tender, about 15 minutes.
  2. Meanwhile, in another large saucepan, combine chickpeas, tomatoes and 1/2 cup water. Bring to a simmer over medium heat. Add spinach, cover and cook just until wilted, about 3 minutes.
  3. Stir in sweet potatoes, cilantro, scallions, curry powder, cumin, cinnamon and salt to taste until well combined. Reduce heat to low and simmer, uncovered, until flavors have blended, about 5 minutes. Serve hot.

Nutritional Information

Per serving: Calories: 278, Protein: 8g, Total fat: 2g, Saturated fat: g, Carbs: 59g, Cholesterol: mg, Sodium: 392mg, Fiber: 9g, Sugars: g

Thursday, October 21, 2010

Apple Pie with Hazelnuts and Dried Sour Cherries

3/4 c. dried tart cherries
1/2 c. merlot

3 1/4 c. flour
3 sticks chilled unsalted butter
1/4 c. sugar
1/2 t. salt
2/3 c. ice water

4 lb. golden delicious apples ( about 12 cups)
1/3 c. sugar
1/4 t. cinnamon
1/2 c. hazelnuts chopped

1 egg beaten w/ 1 T. water
2 T sugar

1. The day before: Bring cherries and merlot to boil. Remove from heat and cool. Let stand overnight.

For crust:
1. Combine flour, butter, sugar, and salt until small clumps form. Drizzle ice water over mixture until dough just comes together.
2. Gather dough into ball and divide into 2 pieces and flatten into disk. Wrap in plastic and chill at least 8 hours or overnight.
3. Let dough disk stand 15 minutes to soften. Roll into 13 in. round dough. Transfer to 9 in. deep dish pie pan. Chill at least 30 min.

For filling:
1. Preheat oven to 450.
2. Toss apples, 1/3 c. sugar and cinnamon in bowl to combine. Transfer to large rimmed sheet. Roast until apples soften slightly, about 15 minutes. Cool.
3. Reduce oven temp. to 425.
4. Toss cherries, apples and hazelnuts to combine.
5. Let second disk stand 15 minutes and roll out to 13 in. round.
6. Transfer filling to dough lined pie pan. Brush edge of crust with egg. Drape dough over filling and crimp edges. Slash top. Brush dough with egg glaze and sprinkle with sugar.
7. Bake 30 minutes. Be sure to put pie on cookie sheet to keep juices from bubbling onto oven bottom. Reduce oven temp. to 350. Tent pie with foil. Continue baking about 25 minutes more.

Joan's Sweet Potato Stew

This recipe comes from Joan Bailey, former Frog Holler Farm intern now living in Japan :-(. Joan keeps us posted on local food, Japanese style, as well as green and conscious food initiatives around the globe. Check out her blog Popcorn Homestead.

This recipe is so tasty, doubling is strongly recommended. If not finished at first serving, you won't be sorry that you have leftovers!

Here are Joan's directions:

2 tablespoons olive oil
2 cups (or one whole medium to large onion) chopped a bit coarsely
2 tablespoons fresh minced ginger (without is ok, too, but it is a lovely addition)
1 1/2 teaspoons ground cumin
2-3 medium to largeish peeled sweet potatoes, cubed
4-6 cloves of garlic, minced
2-3 cups of orange juice
1 15 ounce can of black beans (2 is good, too) rinsed and drained
Salt to taste

Heat the oil in the soup pan, throw in the onion, and cook covered until the onion is well-cooked and soft. I find the longer I cook it (without burning it) the better. Throw in the garlic, ginger, and cumin, and cover again. Toss in the cubed sweet potatoes, stir, and add the orange juice. I tend to add orange juice until the mixture is covered and the sweet potato bits are swimming a little. Then I throw in the beans, and let it simmer along until the sweet potatoes are soft.

Editor's note: Optional alternative: Cook beans separately with bay leaf, or just hold off on adding the canned black beans. Follow other directions and when sweet potatoes are soft, use immersion blender to puree soup to desired level of homogeneity. Add black beans, adjust seasoning, add salt as desired, and simmer a bit longer.

Friday, October 15, 2010


I had a number of beans in my freezer and used a few of them here. Yes, you can even see some flageolets in there. But when starting from scratch, I usually opt for cannellini. On the bread front, I used a loaf of two-day-old whole wheat bread, but have at times opted for ciabatta. Canned beans can be used here, the equivalent is roughly two 15-ounce cans. Look for cavolo nero - a craggy evergreen-hued kale that might also be labeled lacinato or Tuscan kale.

3 tablespoons extra-virgin olive oil, plus more for drizzling
4 celery stalks, chopped
3 medium cloves garlic, chopped
2 medium carrots or equiv. winter squash, chopped
1 medium red onion, chopped
1 14-ounce / 400 ml can crushed tomatoes
1/2 teaspoon crushed red pepper flakes

1 pound / 16 ounces / 450g cavolo nero (lacinato kale, Tuscan kale), stems trimmed off and leaves well chopped

4 cups / 22 oz / 620g cooked white beans
1/2 pound / 8 oz / 225g crustless loaf of bread
1 1/2+ teaspoons fine grain sea salt
zest of one lemon
lots of well-chopped oily black olives

In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, carrot, and red onion. Cook for 10 -15 minutes sweating the vegetables, but avoid any browning. Stir in the tomatoes and red pepper flakes, and simmer for another 10 minutes or so, long enough for the tomatoes to thicken up a bit. Stir in the cavolo nero, 3 cups of the beans, and 8 cups / 2 liters water. Bring to a boil, reduce the heat, and simmer until the greens are tender, about 15 minutes.

In the meantime, mash or puree the remaining beans with a generous splash of water - until smooth. Tear the bread into bite-sized chunks. Stir both the beans and bread into the soup. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, 20 - 30 minutes. Stir in the salt, taste and add more if needed. Stir in the lemon zest.

Serve immediately, or cool and refrigerate overnight. Serve reheated, or "ribollita" meaning reboiled, the next day ladled into bowls. Finish each serving with a drizzle of olive oil and some chopped olives.

Makes a large pot of soup - enough for 10 servings.

Brown Butter Tortelli

from Heidi Swanson, of the blog 101 Cookbooks:
I used a dozen big, chubby fresh tortelli here. You can certainly use ravioli. The ones I used were stuffed with ricotta al limone, but a bit later in the year I can imagine substituting winter squash / pumpkin tortelli/tortellini/raviolis - about 1/3 pound / 150g for 2 servings.

one dozen fresh tortelli pasta
4 tablespoons unsalted butter
1 tablespoons aged balsamic vinegar
fine grain sea salt
grated zest of one lemon

2 - 3 big handfuls of torn arugula or other bitter/spicy greens

plenty of grated fresh pecorino or Parmesan cheese

Bring a large pot of water to a boil. Cook tortelli per package instructions, or until the pasta floats, in well-salted water. Then drain, reserving a small cup of the pasta water.

In the meantime, place the butter in a skillet or saucepan over medium heat. Cook until the butter has browned and is very fragrant and nutty smelling. Remove from heat, and let it cool off for a minute or so. Whisk in the vinegar, a couple pinches of salt, and most of the lemon zest.

Add the cooked pasta to the brown butter pan and toss gently. Add a tiny, tiny splash of the reserved pasta water and toss again. Add the arugula, then turn out immediately into individual bowls or a serving platter topped with a bit of cheese and the remaining lemon zest.

Roasted Radishes

1 pound radishes, such as icicle, French, or Easter egg-colored radishes (about 2 bunches)
2 tablespoons unsalted butter, melted
2 tablespoons olive oil

Sea salt and freshly ground black pepper to taste
Leaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon), plus more for garnish (optional)

1. Preheat the oven to 400°F (200°C).

2. Lop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well.

3. Place the radishes on a rimmed baking sheet or in a large ovenproof skillet or two. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.

4. Roast for 10 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). Transfer to a serving platter and garnish with fresh thyme, if desired. Serve warm or at room temperature.

Recipe © 2005 Sara Foster. Photo © 2005 Quentin Bacon. All rights reserved.

Tempeh Cutlets Provençal

Typical tempeh preparation calls for the soybean cake to be marinated and steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve these cutlets with whole-wheat pasta or brown rice to round out the plate.

Ingredient list
Serves 2
• 1 8-oz. pkg. tempeh, cut widthwise into 2 cutlets
• 1/2 cup white wine
• 1 Tbs. herbes de Provence
• 1 Tbs. olive oil
• 2 cloves garlic, crushed
• 1/8 tsp. ground black pepper
• 1/2 large red bell pepper, chopped (1/2 cup)
• 1/4 cup smooth tomato sauce
• 2 Tbs. capers, rinsed and drained
• 1/8 tsp. sugar
• 1/2 cup fresh basil, chopped, plus more for garnish

1. Place tempeh slices in large baking dish. Bring wine, herbes de Provence, oil, garlic, and pepper to a boil in small saucepan. Pour over tempeh, cover, and refrigerate 4 hours, or overnight.
2. Preheat oven to 400°F. Coat baking sheet with cooking spray. Remove tempeh from marinade, and place on baking sheet, reserving marinade. Spray top of cutlets with cooking spray, and bake 15 minutes. Flip tempeh, spray again with cooking spray, and bake 15 minutes more, or until edges are golden.
3. Meanwhile, strain reserved marinade into small saucepan. Bring to a boil, and add bell pepper. Simmer 5 to 7 minutes, or until bell pepper is softened and liquid is nearly absorbed. Add tomato sauce, capers, and sugar, and season with salt and pepper, if desired. Simmer 10 minutes over low heat, or until sauce is thick. Stir in basil.
4. Place tempeh on plates, and divide sauce between servings. Garnish with basil sprigs, if desired.

Flavorful Fall Salad

Equal parts spinach and arugula, toasted sliced almonds or walnuts, apple chunks, dried cranberries, goat cheese or feta (optional but not really), and dressed with a balsamic vinaigrette.

Tuscan White Bean with Arugula Soup

This soup is beautifully complex, with a rich blend of earthy beans and peppery arugula. A spritz of lemon just before eating adds an unexpected kick.


Serves 8

1 pound dried white canelli or great northern beans

3 tbls olive oil

3 cups onions, minced

2 teaspoons salt, divided

1 teaspoon crushed garlic

2 unpeeled carrots, chopped into 1/4" cubes

2 ribs celery, minced

1/2 teaspoon freshly ground black pepper

6 cups chicken stock, divided

2 teaspoons fresh rosemary, minced*

5 cups arugula leaves

4 ounces Parmesan-Reggiano cheese, divided

2 lemons, quartered, for garnish

*Substitute 1 teaspoon of dried rosemary if fresh is unavailable. Avoid using herbs that are more than six months old.


1. Check the dried beans for stones and imperfections. Place them in a spacious bowl, fill with water, and soak overnight.
2. Drain the beans and place them in a large pot. Add 8 cups of water and bring to a lively simmer. Reduce the heat to a low simmer and partially cover with a lid. Cook for 20–30 minutes or until tender. Drain the beans and set aside.
3. Pour the olive oil into a heavy-bottomed soup pot and turn the heat to medium-high.
4. Add the onions and one teaspoon of salt; toss to coat.
5. Lower the heat to medium-low and cook until the onions are translucent.
6. Add the garlic and cook for one minute.
7. Add the carrots, celery, black pepper, and 2 cups of the stock. Cook for 5 minutes.
8. Add the beans, rosemary, and the remaining salt and stock. Bring to a lively simmer. Adjust the heat to a slow, bubbling simmer and partially cover with a lid. Cook for 25 minutes.
9. Grate enough of the Parmesan-Reggiano cheese to produce one half cup grated cheese.
10. Add the grated cheese and argula and stir. Turn off the heat and let sit for 10 minutes.
11. Adjust the seasonings keeping in mind that Parmesan-Reggiano cheese is salty.
12. Using a vegetable peeler, cut long, thin strips of the remaining cheese.
13. Ladle the soup into bowls and top with a generous helping of cheese strips.
14. Serve a lemon quarter with each bowl and spritz with the juice just before eating.

Preparation time: Under three hours, plus overnight to soak the beans.

Radish, Turnip and Carrot Salad

½ bunch carrots, sliced shredded or grated

1 bunch radishes, sliced shredded or grated - kohlrabi would work too

1 bunch salad turnips (variety: Hakurei, sweet whites!), sliced shredded or grated

½ bunch pink turnips (variety: Scarlet Knight), sliced shredded or grated

2 tablespoons rice wine vinegar
2 teaspoons freshly grated ginger
2 teaspoons honey
2 teaspoons toasted sesame oil

4 teaspoons olive oil
4 teaspoons soy sauce (I used a little less.)
Toss together vegetables. Mix liquid ingredients in
separate bowl. Taste the mixture and, if necessary, adjust vinegar, oils, or other ingredients to your liking. Pour over vegetables. Toss, then let
marinate in refrigerator for at least one hour before

Gumbo Z'Herbes

Author's note: A Cajun contraction of "gumbo aux herbes," this dish is meatless for Lent and traditionally eaten on Maundy Thursday. It is supposed to contain seven green vegetables to bring seven new people to you who will bring you luck. But feel free to substitute other greens or shorten the list. Lengthy cooking time is a feature of Cajun cookery; I have more than halved the time this gumbo would spend on the stove in a Cajun household. Hopefully, it still brings luck. - from the cookbook, Heaven's Gate

Step One:

6 c. coarsely chopped spinach
6 c. coarsely chopped collards
4 c. coarsely chopped beet or turnip greens
4 c. coarsely chopped cabbage
2 c. coarsely chopped watercress
2 c. coarsely chopped dandelion greens or chicory
1 c. coarsely chopped flat leaf parsley
8 c. vegetable stock

Step Two:

1/4 c. ghee or butter
2 T. minced fresh ginger
2 c. finely chopped celery or fennel
1 c. finely chopped green or red pepper
2 t. dried thyme
2-3 bay leaves

Step Five

1/4 t. ground cloves
1/2 t. ground allspice
1 t. black pepper
Cooked Rice

1. Place all chopped leafy vegetables and stock in large soup pot. Bring to boil. Partially cover, reduce heat, and simmer very slowly for thirty minutes.
2. Meanwhile, melt ghee or butter in a large skillet over low heat. Add ginger, celery or fennel, peppers, thyme, and bay leaves. Cover and cook, stirring occasionally, until vegetables are tender. Set aside.
3. Drain green vegetables in a large sieve held over a bowl to catch the pot liquor (stock). Press out all the liquid with the back of a spoon. Coarsely grind - but do not puree - the vegetables on a food processor.
4. Add the greens to the skillet containing the celery and bell peppers. Cover and cook over low heat, stirring occasionally , for ten minutes.
5. meanwhile, measure six cups of the pot liquor back into the soup pot. Add the greens, cloves, allspice, and pepper. Bring the mixture to a boil. Partially cover, reduce the heat, and simmer for 45 minutes to an hour. Add salt to taste. To serve, place a mound of rice in the center of an individual bowl for each diner and pour the gumbo over it.

Chard Tart

This recipe which looks like a great company dish. It could probably be made with kale or collards, but you would have to cook them longer. Asian greens would work too!

Kathy Carter shares her Chard Tart Recipe from her 1970’s version New Joy of Cooking

2 cup all purpose flour
1/2 tsp salt
1/2c water
1/2c extra-virgin olive oil

Combine flour and salt in a medium bowl. Stir together water and oil until blended, add to the flour stirring until all flour absorbed. Knead mixture briefly. Dough will be very moist and difficult to roll, so press it into an 11-inch tart pan with a removable rim. Refrigerate for at least 1 hour or until needed.


1 tbsp olive oil
1 red onion, finely diced
1 pound chard leaves (or mix of chard, spinach, escarole or other early greens), stems removed, leaves well washed and chopped (I will add some of stems, finely diced)
2 tbsp chopped fresh basil or 1 ½ tsp dried, finely crumbled (have also subbed pesto)¼
tsp salt
1/8 tsp ground black pepper
3 large eggs
1/3 c. heavy cream or half-and-half
1 cup grated Parmesan cheese

Cook onion in olive oil over medium low heat until well softened (15 minutes). Add chard and cook until tender (8-10 minutes). Season with basil, salt, and pepper. At this point I have often refrigerated the mixture for later use.
When ready to bake, position rack in lower third of the oven. Preheat to 375°F. Take crust from refrigerate and push up sides against rim to form edge (has usually softened and stretch out while sitting). Combine the eggs, cream, and cheese in a bowl. Add the chard mixture, then scrape mixture into the prepared tart shell.
Bake until the crust is golden and filling is firm, 40-45 minutes. Let cool to room temperature before serving.

Vegetable Salsa

2 T. vegetable oil
1 c. diced onions
1 c. diced celery
1 c. diced carrots
3 garlic cloves, minced
1-2 c. seeded hot peppers( we use less and it has a more moderate but still satisfying amount of heat. Your call.)
3 T. chopped fresh parsley or 1 T. dried
1 T. chopped fresh cilantro
4 cups tomato puree or canned tomatoes or 6 c. fresh tomatoes, seeded and finely chopped
1/2 c. wine vinegar ( can use apple cider vinegar)
1 t. salt
1 t. sugar

In a large saucepan, heat the oil. Add the onions, celery, carrots, garlic, and hot peppers. Saute until the vegetables are soft, about 10 minutes. Add the parsley, cilantro, tomatoes, vinegar, salt, and sugar. Simmer for 45 minutes.

Allow to cool slightly. Then blend in food processor - you can keep it a little chunky if you like. Return to saucepan and simmer for another 30 minutes. Taste and adjust seasonings.

This salsa will keep in the refrigerator for a few weeks. But it will be gone before that! It also freezes easily or you can process it with the hot water bath method.

Author's note: This is not a classic salsa but it happens to be a favorite. The addition of vegetables gives it a thick texture, which makes it an excellent sandwich spread - perfect on grilled cheese sandwiches and burgers if all kinds. It is also great in omelets, on cooked rice or vegetables, and in sauces as a seasoning base. In fact, this salsa has more uses than I can list. So I make up double and triple batches, and put the extra up in canning jars. It freezes well.


Still scratching your head when it comes to preparing greens? Try this simple but tasty variation.

Recipe courtesy Tyler Florence

  • 1 head Asian greens
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds, plus more for garnish

Use your favorite method for steaming the greens. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately


From the kitchen minimalists, who tend to spend less time in the kitchen, but still know what's good!

Take one slab of dense dark bread - just about any Mill Pond bread will do. (See our neighbor stall at the market) Butter thickly with good butter. Slice radishes and arrange on bread. Sprinkling of salt is optional. Enjoy this satisfying combination of earthy, rich and piquant flavors! Prep time: Five minutes!


This green bean-laced potato salad is hearty enough to serve as an entrée, but you could also pair it with grilled vegetarian or regular sausages for a bigger meal. If you don't have white balsamic vinegar in your pantry, use any mild variety, such as white wine or rice vinegar.

8 oz. potatoes, cut into 1- x 1/2-inch pieces

  • 4 oz. green beans, cut into 2-inch pieces
  • 3 Tbs. olive oil
  • 3 green onions, white and pale-green parts chopped (1/4 cup) (can use yellow or red onions)
  • 2 Tbs. white balsamic vinegar
  • 2 Tbs. chopped fresh parsley
  • 1 Tbs. chopped fresh tarragon or dill (can substitute arugula, basil or sorrel)
  • 4 cups loosely packed baby spinach leaves ( can use chopped Asian spinach!)

1. Cook potatoes in pot of boiling salted water 8 minutes, or until tender. Add green beans during last minute of cooking.

2. Meanwhile, heat oil in skillet over medium heat. Add green onions. Cook 3 to 4 minutes, or until tender but not browned. Remove from heat, and stir in vinegar.

3. Drain potatoes and green beans. Toss with olive oil mixture and herbs. Season with salt and pepper, if desired. Serve warm on bed of spinach.


  • 1 box green beans, trimmed
  • 1 large red bell pepper, sliced lengthwise into 1/2-inch-thick strips(sorry, not in the share!)
  • 2 Tbs. olive oil
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/3 cup balsamic vinegar
  • 1/4 cup fresh orange juice
  • 1 tsp. fresh lemon juice
  • 1 tsp. grated orange zest

1. Preheat oven to 375°F. Toss green beans and bell pepper strips with oil, salt, and pepper in large bowl. Spread in single layer on baking sheet, and roast 20 to 25 minutes, or until vegetables are crisp-tender and beginning to brown, stirring occasionally.

2. Bring vinegar to a boil in small saucepan over medium-high heat. Simmer 5 to 7 minutes, or until vinegar is thick and syrupy, stirring occasionally.

3. Toss green bean mixture with orange juice, lemon juice, and orange zest in large bowl. Season with salt and pepper, if desired. Transfer to serving dish, and drizzle with balsamic vinegar syrup.

Sunshine Beets

2-3 Tbs. olive oil
3 medium beets with their greens

2 medium carrots
2 cloves garlic
3/4 - 1 c. orange juice
 salt, pepper to taste

optional (but good!) - 1/2 lb. tofu, cut into bite-sized pieces

Separate beet greens - wash, chop (include stems) and set aside. Roast or boil beets until tender. Transfer beets to cold water until they cool enough for handling, then remove skins. Chop beets and set aside. 

Chop carrots in similar size pieces and steam until just tender; set aside. 

Dice garlic and saute gently for two minutes. 

Add greens and orange juice; simmer until greens are tender (not long).

Add beets and carrots, (and tofu if using), stirring until everything is evenly heated and flavors have blended. Season to taste.

If you haven't cooked beets with orange juice yet, do give it a try. Almost guaranteed to convert a non-beet eater!

Stuffed Squash

Split two squash lengthwise. Remove seeds and bake, face down, on an oiled tray for 30 minutes at 350 degrees, or until tender enough to eat. Make filling while squash is baking.

Filling One: Mushroom/Cheese

1/2 c. chopped mushrooms / 1 c. chopped onion / 1 clove crushed garlic / 1 cup cottage cheese or ricotta / 1/2 tsp. basil / 1/4 c. chopped parsley / 3/4 c. bread crumbs or cooked rice / 2 Tbs. white wine/ salt, pepper, butter

Saute mushrooms, onions, garlic in butter or olive oil with salt and pepper until onions are soft. Drain well (save liquid) and combine with remaining ingredients. Fill the squash cavities amply and bake, 25-30 minutes at 350 degrees. Baste with liquid from the saute as it bakes.

Filling Two: Apple!

2 medium cooking apples / 2 c. cottage cheese / juice from 1 lemon / 1/2 c. chopped onion / 3 Tbs. butter / dash of cinnamon / 3/4 c. grated cheddar

Saute apples and onion in butter until onion is clear. Combine with remaining ingredients and stuff the squash. Bake, covered, 15-20 minutes, or until heated through. Optional: 1/2 c. chopped walnuts (sauteed) and/or handful of raisins.

Quinoa-Corn Chowder

Serves 6

  • 3/4 cup red or white quinoa, rinsed and drained
  • 1 tsp. cumin seeds
  • 1 1/2 Tbs. olive oil
  • 2 1/2 cups fresh or frozen corn kernels
  • 1 large red potato, diced (about 1 cup)
  • 4 small shallots, chopped (about 1/4 cup) (could use leeks)
  • 4 cups low-sodium vegetable broth
  • 2 cups plain soymilk
  • 1 large red bell pepper, diced
  • 3 Tbs. chopped cilantro, plus a few sprigs for garnish (could use basil instead)
  • Lime wedges, optional

  1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.
  2. Heat oil in pot; add corn, potato and shallots. Sauté 5 minutes, or until shallots are translucent. Add broth and soymilk, and bring to a boil. Stir in quinoa mixture. Reduce heat to medium-low, cover and simmer 10 minutes. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.
  3. Remove from heat; stir in chopped cilantro. Season to taste with salt and pepper. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges, if desired.

Pilwun's Daikon Salad (from the Moosewood Daily Special cookbook)

2 pounds daikon

1 1/2 teaspoons salt

1 carrot

1 Tablespoon sugar

1 Tablespoon white vinegar

dash of dark sesame oil

3 scallions

2 Tablespoons canola oil

Trim the ends of the daikon, peel, and coarsely grate it. In a colander set into a larger bowl, toss the grated daikon with the salt. Set aside to drain for 20 to 30 minutes, until about a cup of liquid has collected in the bowl. (Squeezing some of the liquid out of the daikon from time to time will speed up the process.)

Meanwhile, peel and coarsely grate the carrot and place it in a serving bowl. In a small bowl, mix together the sugar, vinegar, and sesame oil and set aside. When the daikon is well drained, stir it into the carrots. Add the vinegar mixture and toss well.

Slice the scallions thinly on the diagonal and mound them on the top of the salad. Heat the vegetable oil and immediately pour it over the scallions--this will make a sizzling sound. Toss well.

Serve at room temperature or chilled.


from Joan Bailey, former farm intern now living in Japan

1/2 cup dashi*

1/2 cup soy sauce*

3 cups water*

2 Tablespoons sugar

1/4 cup mirin or sake

Half a daikon, chopped into inch size pieces

One carrot, chopped into medium-sized pieces

One medium onion, roughly cut

Three small potatoes, cut into medium-sized pieces

Two medium sweet potatoes, unpeeled, cut into medium-sized pieces**

Tofu, cut into bite size chunks or the inari tofu skins cut into bite size chunks

*I did this by sight. I aimed for a middle brown color - not too light, not too dark - which makes it, well, subjective.

**This is NOT a Japanese recommendation. I just did it and liked it, but when I tell my Japanese friends they look a little...shocked.

Start heating the first five ingredients and give them a stir to make sure the sugar dissolves well. Chop the others and pop them into the pot of simmering brew. I tend to put in the things that take longer to thoroughly cook - carrots, potatoes, daikon, sweet potatoes - sooner rather than later. Bring it to a boil, and then let it simmer. Or, if like me, you then quick run out to the sento for a hot bath on a cold night, just turn it off and let it steam. Reheat when you return, dish it up onto a handful of mizuna and chomp away

Sausage-and-Broccoli Rabe Stoup Recipe*


· Salt and pepper 1 lg. head broccoli rabe, cut into 2 in. pieces 2 T. extra-virgin olive oil 1 lb. bulk hot or sweet Italian sausage 1 lg. onion, chopped 3 garlic cloves, chopped 1/8 t. frehsly grated nutmeg One 32 oz. container (4 cups) chicken stock One 28 oz. can stewed or diced tomatoes, w/ their juices One 15 oz. can white beans, rinsed 1 1/2 c. sm. short-cut pasta or orecchiette pasta Grated pecorino-romano cheese, for topping


  1. Bring a med. pot of water to a boil, salt it, add the broccoli rabe and boil for 3 min. Drain and let cool. In a soup pot, heat the oil, 2 turns of the pan, over med-high heat. Add the sausage and cook, crumbling w/ a spoon, until browned, 3-4 min. Stir in the onion and garlic and cook until softened, about 5 min. Season w/ the nutmeg and salt and pepper to taste. Add the chicken stock, tomatoes and their juices and 2 c. water; cover and bring to a boil. Stir in the white beans and cooked broccoli rabe and return to a boil. Add the pasta and cook, stirring occasionally, until al dente. Top w/ cheese.
* A stoup is thicker than a soup and thinner than a stew!

Fresh Basil Pesto Recipe

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor


1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Vegetarian Minestrone Soup Recipe

This recipe for vegetarian and vegan minestrone soup is filled with healthy and low-fat vegetables, and slowly simmered for maximum flavor. Vegetarian minestrone soup makes for a light and healthy lunch or dinner soup, just add a side salad and you've got a meal. Because it contains no oil, this vegetarian minestrone soup recipe is very low in fat.


  • 4 cups vegetable broth
  • 4 cups diced tomatoes
  • 1 tbsp chopped fresh basil
  • 1/2 tsp oregano
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 3 zucchini, chopped
  • 1 cup green beans, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • salt and pepper to taste
  • 1 1/2 cups macaroni pasta


In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.

Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done cooking.

Remove bay leaf before serving. Enjoy!

Double Chocolate Beet Muffins

1 c. whole wheat flour
1 c. all-purpose flour
2 tsp. baking powder
1 t. baking soda
1/2 tsp. salt
1/2 c. bittersweet chocolate chips
1/4 c. butter
2/3 c. bittersweet chocolate chips
3/4 c. brown sugar
2 eggs, lightly beaten
1 c. beet puree*
2/3 c. buttermilk
1 tsp. vanilla extract
*To make beet puree: Remove greens from beets and boil for 35-40 minutes. When cool, the skins should slip right off. Puree beets, adding a little bit of the cooking water, until they reach the consistency of applesauce.
1. Preheat oven to 375 degrees.
2. Grease a 12-cup muffin tin or line it with paper cups; set aside.
3. In a large bowl, whisk together first 5 ingredients until well combined. Stir in the half cup chocolate chips; set aside.
4. In a small saucepan, melt the other 2/3 cup chocolate chips and butter over very low heat. Stir to combine and set aside to cool until lukewarm.
5. In a medium bowl, whisk together eggs, brown sugar, beet puree, buttermilk, vanilla and melted chocolate.
6. Pour the chocolate mixture into the dry ingredients and stir with a spoon until just combined.
Immediately spoon batter into 12 well-greased or paper-lined muffin cups. Batter should completely fill the cups.
Place muffin pan in the oven and bake for 18-20 minutes.
Cool muffins for 10 minutes in pan then remove them to a wire rack to cool

Arugula Salad with Beets and Goat Cheese Recipe

Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips

Fresh arugula - rinsed, patted dry with a paper towel

Goat cheese - chevre

Walnuts - chopped

Dressing ingredients:
Olive oil
Dry powdered mustard
Salt and pepper


The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. Each plate was composed individually.

The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.

Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or the one provided with this recipe.

Arugula-Pecan Pesto

1 bunch or more of arugula
1 small clove garlic
1 cup chopped pecans
1 to 2 tablespoons golden raisins
5 to 6 tablespoons extra-virgin olive oil
salt to taste
lemon juice to taste
Combine arugula, garlic, raisins and pecans in a food processor or blender and pulse until combined. Stream in olive oil and blend until smooth, adding salt and pepper to taste.

Potato and Leek Soup

3 tablespoons butter
2 leeks (white and pale green parts only), halved lengthwise, thinly sliced
3-4 potatoes (about 18 ounces total), peeled, diced
2-3 cloves garlic, minced
4 1/2 cups vegetable or chicken stock
1 bay leaf
1/ tsp dried thyme
2 tablespoons chopped fresh chives
Heat the butter with a splash of extra-virgin olive oil in a heavy pot. Saute the leeks and garlic until the leeks are tender. Add potatoes and cook until they begin to soften, but before they start to brown. Add the stock, bay leaf and thyme, and simmer until potatoes are very tender, about 30 minutes. Use an immersion blender or food processor to blend soup until it is smooth and creamy. Garnish with chives, if available.

Baked Potato Fries

Oil a baking pan and start the oven at 400 degrees. Cut onions until diced and spread on pan. Take any size potato and chop into quarters so that you may be able to cut pieces that are very thin about the size of your pinky finger. Spread on pan and spice with salt and pepper, also rosemary, thyme, oregano, celery leaves (basically any green spice will taste great). Plop in oven and let bake for about 45 minutes or more until they are soft enough for a fork to go through, stirring occasionally. Then enjoy them!

Yummy Cinnamon Curry Carrots

Take a medium onion and chop into long pieces lengthwise. Fry in some oil and add nutmeg, cinnamon, allspice, turmeric, curry, cumin and pepper and let the onions caramelize in the pan, adding more oil or water if they start to stick to the pan. Chop some carrots and keep them the size they are (some maybe quite big depending on the size of the carrot). Throw them in the with onions and add a little bit of water. Cover with lid and let cook for 20 or so minutes so that the spices start to concentrate and the carrots are very well done. The result is a deliciously spicy and sweet dish!

Curried Waldorf Salad

The original Waldorf salad combined celery, apples and mayonnaise, with walnuts and raisins later added to the mix. This version uses less mayonnaise (I substitute yogurt for some of the mayonnaise in the original), but it has the same sweet, savory and crunchy mixture of celery, apples, raisins and walnuts. Slice the apples and celery thin for a more elegant salad.

For the Dressing:

2 tablespoons freshly squeezed lemon juice

2 tablespoons mayonnaise

1/2 cup plain low-fat yogurt

3/4 teaspoon curry powder

1/2 teaspoon ground cumin

Salt to taste

For the salad:

2 fuji apples

2 teaspoons fresh lemon juice

1/3 cup lightly toasted walnut halves

1 cup thinly sliced celery, from the heart of the celery

1/4 cup raisins

1/4 cup celery leaves or flat-leaf parsley (or 2 tablespoons each), coarsely chopped

1. Mix together the lemon juice, yogurt, mayonnaise, curry powder, cumin, and salt. Set aside.

2. Cut the apple into 12 wedges. Cut away the core of each wedge and slice into thin crosswise slices. Toss in a large bowl with 2 teaspoons lemon juice. Add the remaining ingredients and toss together.

3. Shortly before serving toss the salad with the dressing.

Yield: Serves 6

Advance preparation: This will hold for a few hours in the refrigerator.

Sweet and Sour Celery, from Gourmet, April 2009

3/4 cup water
1/4 cup fresh lemon juice
3 tablespoons olive oil
3 tablespoons mild honey
1 bunch celery, cut into 2-inch pieces, reserving inner celery leaves
1/4 cup finely chopped flat-leaf parsley
Simmer water, lemon juice, oil, honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper in pot, stirring, until honey has dissolved. Stir in celery - but not leaves - and cover. Simmer until tender and liquid is reduced to about 1/4 cup, 35 to 40 minutes. Meanwhile, coarsely chop reserved leaves. Serve celery sprinkled with celery leaves and parsley

Roasted Rosemary Potatoes

Preheat oven to 425 degrees
Cut 1 1/2 lbs Potatoes into bite-size chunks
Chop up 2 Tbsp fresh Rosemary and 1 small Onion
Mince 3 Garlic cloves
Combine Potatoes, Rosemary, Onion and Garlic in bowl
Toss with 1/4 cup Extra Virgin Olive Oil, Salt and Pepper
Transfer to foil-lined baking sheet
Bake uncovered in oven for 25-30 minutes or until tender and golden.

Fresh Tomato Basil Mozzarella Salad

Slice 4 large Tomatoes and 6 oz Mozzarella Cheese
Chop 16 fresh Basil Leaves
Drizzle with 2 Tbsp Extra Virgin Olive Oil and 1 Tbsp Balsamic Vinegar
Sprinkle with Salt and Pepper

Thursday, October 14, 2010

Spicy Potatoes and Kale

1 qt potatoes, cubed
1 med onion
4-5 cloves of garlic
1 bunch kale
1-2 fresh tomatoes
1 whole lemon
Olive oil
Salt, pepper, cumin, crushed red pepper
Basil (optional)

Heat olive oil in a skillet on medium heat. Add potatoes, onion, and garlic, and let cook for about 5 minutes. Add salt, pepper, cumin, and crushed red pepper to taste. Cover pan and cook for another 25-30 minutes. When the potatoes are nice and soft, add in chopped kale, tomatoes, and squeeze in half a lemon. Cook until kale is tender, then turn off heat. Add chopped basil and squeeze the other half of the lemon into the pan. Serve immediately.

Blueberry Potato Salad

1/4 cup white wine vinegar
1 tsp olive oil
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried basil, crushed, or 1 tsp. chopped fresh basil (or to taste)
1/8 tsp black pepper
4 cups potatoes, cooked and sliced
1 cup fresh blueberries- find us at the farmers market, too!
1/2 cup cucumber, diced
1/2 cup carrot, shredded
2 tbsp. red onion, chopped
2 tbsp. parsley, chopped

Prepare the dressing by combining the vinegar, oil, sugar, salt, basil and pepper, blending well.
In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries,
carrot and cucumber. Sprinkle with the chopped red onion and parsley. www.

Stewed Zucchini Tomato Sauce

In a sauce pan, fry 5 cloves of garlic, 3 scallions and a tablespoon of red pepper in 3 tablespoons of olive oil. Let cook until the garlic is golden. Add diced Frog Holler tomatoes and tomato sauce and heat until warm. Add three medium sized zucchini, whole, and simmer for 1 hour. After an hour, serve over warm pasta and top with grated parmesan cheese. A simple, tasty delight!

Zucchini Fritters Recipe

1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt

1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels.

2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream or plain yoghurt on the side.

Borscht Recipe

8 cups veggie broth

1 large onion, peeled, quartered, or one-half bunch scallions, chopped

  • 3 beets, peeled, chopped
  • 4 carrots, peeled, chopped
  • 1 large russet potato, or several small ones, peeled, 1/2-inch cubes
  • 2 cups thinly sliced cabbage
  • 3/4 cup chopped fresh dill
  • 3 Tbsp red wine vinegar
  • 1 cup sour cream
  • Salt and pepper to taste

Bring broth, vegetables and dill to boil and simmer until done, around thirty minutes. Remove pot from stove and stir in vinegar. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill. Serves 6.

Roasted Garlic for Dinner!

Preheat oven to 375 degrees
Clean garlic, drizzle with olive oil, and wrap in tin foil (or use a clay garlic roaster if you have one)
Bake 40-50 minutes until garlic is soft
Spread roasted garlic onto crusty toasted bread or add to cooked veggies

Confetti Slaw

¼ small head green cabbage cut in thin strips (about 2 cups)
2 carrots, peeled and grated ( about 1 cup)
¼ cup raisins
¼ cup peanuts
½ cup yogurt, vanilla
1 Tablespoon orange juice

Combine cabbage, carrots, raisins and peanuts in mixing bowl. In small bowl, stir together yogurt and orange juice. Before serving, add yogurt mixture to cabbage and combine thoroughly.

Roasted Beet Salad

1 bunch beets - trimmed and washed (save the greens to cook later)
2 Tbs. olive oil
3-4 cloves garlic, minced
3-4 cups mixed greens (salad mix or lettuce and chard)
3 Tbs. balsamic vinaigrette
Feta cheese (optional)

Preheat oven to 400 degrees. Toss together beets, olive oil and garlic in baking dish. Bake 40 minutes, or until beets are tender. Cool.
Remove skin from beets and slice into rounds.
Toss greens with vinaigrette; add beets and sprinkle it with feta, if you like.

Kale Chips


  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
  4. Vary seasonings according to taste: garlic salt, sesame salt, red pepper flakes, etc.

Walnut Miso Noodle Recipe

You'll likely have a bit of dressing leftover. If I'm going to go to the trouble of making a special dressing, I like to have a little extra to use for the following day or two. You can toss broccoli with it. I've been doing a simple asparagus, chive, and lettuce salad with it as well.

4 ounces whole wheat spaghetti or linguini (or soba)
1 small bunch of asparagus, sliced thinly (1/4-inch thick)

1/2 cup walnuts, toasted
1/4 cup extra virgin olive oil
1 medium clove garlic, peeled
2 tablespoons mellow white miso paste
2 tablespoons white wine vinegar
1 teaspoon honey
2 big pinches salt (or to taste)
1/4 cup+ warm water

Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt (see photo), chopped fresh chives, toasted walnuts

Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.

Add as much or as little dressing as you like to the noodles and toss well. Arrange in two bowls or on a platter - I finished off this version topped with sliced green onions, a bit of sauteed slivered rainbow chard leaves & chopped stems, a few toasted walnuts, and some chives.

Simple Summer Squash Saute

From the share box:
Zucchini/summer squash
1/2 the bunch of scallions
1/4 - 1/2 the bunch of basil

Saute scallions in olive oil until they start to soften. Add sliced summer squash and continue to cook over medium heat, stirring occasionally. Chop basil and add, continuing to cook until squash is soft but not mush. Salt and pepper to taste. A little fresh parmesan grated over the bowl wouldn't hurt!


This cold beet soup is the perfect refreshment for a hot summer day. There are many versions, but here is an delicious representative from the excellent blog: Four Obsessions: Reading, Writing, Cooking and Crafting

3 C chilled buttermilk
1/2 C Sour Cream (optional, or substitute yogurt)
1 t salt
1 smallish garlic clove, finely pressed or minced
1 C chopped seedless cucumber (or take a regular cucumber and cut out the seeds before you dice it)
1/2 C chopped radishes
1/2 C chopped walnuts
2 T chopped fresh dill
ground black pepper
1 C diced beets ( freshly roasted or boiled beets; you could use canned ones or pickled ones if you prefer.)

Whisk together all ingredients except beets and chill. Top each serving of soup with beets. Really good!

Beet Caviar

1 bunch beets, boil or roast, then cool and remove skins
½ c. walnuts: grind in blender or food processor(you may toast first but not necessary)
2-4 cloves of minced or pressed garlic, your call
Grate beets and mix everything together with one-quarter to one-third cup mayonnaise.
Salt and pepper to taste.
Serve as a dip or spread with some good crackers. Incredibly tasty!

Flower of Kale

Take entire kale bouquet and steam in large pot. We simmered chopped scallions in the steaming water. Arrange kale bouquet on a large platter (we got out the turkey platter!). Serve dipping sauce on the side and simply pull off the tender leaves and dip them in the sauce.

Here is a tasty sauce accompaniment:

Thai Peanut Sauce

  • 1/3 cup peanut butter, softened
  • 3 tbsp water
  • 2 tbsp soy sauce
  • juice from 2 limes (or lemons)
  • 1 tbsp fresh minced ginger
  • 1/2 tsp brown sugar
  • 1 clove garlic, minced
  • 1/4 tsp red pepper flakes, or to taste
  • salt to taste
  • Whisk together all ingredients in a small bowl.