Category Archives: vegetables & hot greens
Spring is a time of transition–Fava beans, along with calcots, ramps & fiddleheads, are some of my favorite in-between spring crops. The hearty fava’s season is a bit longer, and they’re more available across climates and geographies than some of the others, and they pair well with a variety of other foods, and can be really enjoyed both hot and cold.
Blood oranges have a late season this year, so I’m still enjoying them here in California. This is a really straight forward but delicious and loved dish, which serves 3-4 as a side.
Fava Bean & Blood Orange Salad Recipe
1-2lb fresh fava beans, whole
1 medium blood orange, peeled with a knife
1 tbsp (Spanish! buttery!) olive oil
Ricotta salata (or bits of fresh goat cheese, farmer’s cheese, sheep’s feta or shaved pecorino romano)
lots of salt & fresh cracked pepper
Pop the beans out of their pods, and bring water to boil. Boil the beans for about 1 minute, until the color has brightened a bit. Strain, and dunk immediately into a cold water or ice water bath. Once cooled, strain again and begin peeling the beans out of their membrane. You can do this part ahead, stopping at any junction and resuming later. Cut the blood orange into diced chunks. Toss all the ingredients together, topping with shaved ricotta salata (which I clearly managed to get in the photo…) or other cheese as mentioned above.
The lamb I made according to my Weeknight Rack of Lamb Recipe–hands down the easiest, tastiest rack of lamb recipe you’ll come across. The special part of this that will make you feel extra good after eating is all the delicious vegetables. I took a smorgasboard of what I had in the refrigerator–you can do the same–and cut, washed, and blanched (cooked in salted, boiling water for a few brief minutes) all of it. I then dressed it while still warm with excellent, buttery Spanish olive oil, salt, pepper, and lemon zest. Get creative!
Warm Winter Vegetable Salad Recipe
1 sweet potato, cubed
1/2 head romanesco or cauliflower (or 1/4 head of each), cut into small pieces
1.5 C sugar snap peas, trimmed and cut in half
2T kosher salt (for boiling water)
zest of 1 lemon
1T olive oil
Bring a pot of water to boil and add 2T kosher salt. Add the sweet potato, cooking for 90 seconds. Add the cauliflower/romanesco, and cook for 60 seconds more. Add the snap peas, and cook an additional 30 seconds. Drain all well, and serve with olive oil and lemon zest on top.
I was craving some vegetables this morning and remembered I had a beautiful Wakefield cabbage in the fridge–I unpacked it from my CSA box from Eatwell Farms last Thursday and noticed how soft and supple its leaves were, and its unusual pear shape. I don’t think I’ve had this variety before–it’s a pale, bearess lime type of green with a pointed top. The green garlic and eggs in this recipe are also from Eatwell.
The bowl in the photos above is my favorite at the moment, for everything from a meal of strawberries & cashew cream to soup to salad and beyond. It’s from Art & Manufacture on Etsy, and she shipped super quickly!
Coconut Cabbage and Eggs Recipe with Green Garlic
3-4 large cabbage leaves (tender Wakefield if you can find it), sliced very thinly
1 stalk green garlic or 2 scallions or 1 spring onion, sliced thinly
1/4 C fresh English peas, shelled (I bought 5 lbs from Mariquita Farms recently!)
1/3 C coconut milk or Spicy Lemon Coconut Sauce
2 eggs, whisked
2 tsp olive oil
1 Tbsp parsley, chopped
Optional: 1/2 Jalapeno or other hot, small pepper chopped finely
Heat a pan to low heat and add 1-2 tsp olive oil. Add the green garlic (or scallion/spring onion) and cook until beginning to lose shape, a few minutes. Turn the heat to medium high and add the cabbage, stir, and add a generous pinch of sea salt. Cook 2-3 minutes until cabbage begins to wilt.
Add the coconut milk, peas, and the pepper if using, and cook until cabbage is totally wilted, about 4 minutes. It will still have texture. Reduce heat to medium and add the scrambled eggs.
Chop the almonds (mine were soaked and sprouted) while the eggs cook, stirring the egg and cabbage mixture occasionally. When eggs are cooked, it is finished. Top with parsley and lightly mix, and finally the almonds.
A wonderful, quick appetizer served communally–the kind of thing you whip together in 5 minutes flat to hold you over for dinner a few hours later, as you wrap up the workday or settle in for the evening. Also great at brunch!
Asparagus with Spring Onions, Orange Zest, and Parmesan Recipe
1 lb asparagus
1 large red spring onion or two smaller ones*, sliced fairly thin in rings
zest of 1 orange
salt & pepper
Peel the bottom 2/3rds of your asparagus lightly with a vegetable peeler. This can be done a day in advance if the asparagus is then kept in plastic.
In a skillet at medium high heat, warm about 1 tablespoon of olive oil. Add the asparagus, tossing to coat. Put a lid loosely on top and reduce heat to medium, allowing to cook until color has brightened, about 2-3 minutes. Remove lid and add onions, tossing. Raise heat slightly and cook 2 more minutes, until onions are softened. Add orange zest, tossing quickly. Place on a platter and within 1 minute, add parmesan shavings. Serve warm.
*When unavailable, you can substitute shallots, but do add to the pan a bit earlier or pre-soak the sliced shallots in water for 20-30 minutes to remove some of the abrasiveness.
Paired with a quick asparagus appetizer, this Green Garlic Soup and Fennel-Barley Salad made a wonderful vegetarian 3-course meal. I made this for an old roommate who came to visit last night; were stuffed but happy and feeling good. Our fourth course was chocolate-covered honey cake with sliced mango.
Green Garlic Soup Recipe
~1lb green garlic, sliced roughly
2 T butter or olive oil
1/2 C dry sherry
1 large turnip, roasted or boiled
3-4 cups spinach
8 cups vegetable or chicken broth
salt & pepper
In a soup pan, warm the oil or butter over medium high heat. Add the green garlic, cooking until nearly tender and beginning to color. Add the sherry and cook 3-4 minutes until no brash smell remains. Add salt, and the broth, and bring to a simmer. Add the turnip and the spinach, cooking 1-2 minutes more. Puree in a high powered blender or by another method, being sure to go in batches if needed to avoid a mess. Adjust the seasoning, adding some sherry or wine vinegar if needed. Serve with delicious croutons and garlic chives on top.
Fennel Barley Salad Recipe (with roast radishes and flageolet beans)
1.5 C cooked pearled barley
1/2 head fennel, sliced very thinly
1 C flageolet beans, cooked, or other salad bean
9-12 stem on mix of easter egg radishes, french radishes, or petite turnips, roasted whole and sliced in half
3-4 C mixed tender salad greens
3-4 T Fennel Citrus Dijon Salad Dressing
2 T olive oil
On high heat, fry the cooked barley in olive oil until grains separate easily and everything is warm. Add the fennel for 1 minute, then turn the heat off and add the radish mixture and beans to the pan. Toss well. In a large bowl, dress the salad greens generously in dressing. Add the warm barley mixture and toss. Serve!
Fennel-Citrus Dijon Salad Dressing Recipe
1 T dijon
1/4 C fennel fronds
Juice of 1/2 large orange
Zest of 1/2 an orange
1 T honey
1 T olive or sunflower oil
2 T apple cider vinegar
Blend all ingredients very well. Stores for up to a week in the refrigerator.