Category Archives: vegetables & hot greens

Roasted Spring Root Vegetables

Roasted Spring Root Vegetables: Baby Carrots, Turnips, Easter Egg Radishes, Golden Beets, Rutabaga

Roasted Spring Root Vegetables: Baby Carrots, Turnips, Easter Egg Radishes, Golden Beets, Rutabaga

A beautiful and simple lunch or light dinner, these roasted spring root vegetables are pleasing to the eye and are the perfect summary of the spring bounty that is now my CSA/farm shipment.

Simply find the best spring veggies you can, cut them in fairly even sizes, toss them in olive oil, salt, and pepper (or add some herbs de provence if you like), and roast them 25-40 minutes at 400 degrees on some foil (for easy clean up). Save them cold to toss into salads for the coming days or feast on them then; serve them as an appetizer with friends over on a large platter and cocktail forks. It’s a pleaser.

Use things like: Baby Carrots, Turnips, Easter Egg Radishes, Golden Beets, Chiogga Beets, Rutabaga, Celery Root

Leave the stems on (they are edible! and save those radish & turnip greens for a sautee, a quiche, or a pesto) but trim off any broken or decrepit parts of the stem and use a vegetable sponge to scrub the dirt from the tops and sides. Don’t peel the carrots, just scrub the dirt off. You can also roast everything whole and slice them in half afterwards for brighter centers, but you may need to separate a few trays by size of the objects to ensure even cooking.

Ginger-Miso Soba Noodles with Crisp Tofu & Red Cabbage Recipe

Ginger-Miso Soba Noodles with Crisp Tofu & Red Cabbage

A recipe for a quick and healthy weeknight meal; this is versatile, feel free to swap scallions for chives or spring onions, tofu for a tablespoon or two of raw cashews, red cabbage for arugula, napa cabbage, spinach, turnip greens or any other thing you’ve got hanging around.

Ginger-Miso Soba Noodles with Crisp Tofu & Red Cabbage Recipe
Serves 2

2 rolls dry soba noodles (pre-bundled by most manufacturers)
1/2 pack tofu (enough for two people), cubed
1/4 head red cabbage, shredded thinly
2 scallions (green onions), sliced thinly on the diagnoal
2 T golden or light miso (just not the really really dark mugi type stuff)
1 T fresh grated ginger
2 tsp mirin
2 tsp soy sauce
2 tsp sesame oil or toasted sesame oil
sesame seeds
olive oil

In a skillet, heat olive oil to medium high heat. Press dry your tofu and cube it, fry it in the oil turning every minute or two until golden all around. Set side if you’re done with it ahead of time.

Bring a big pot of water to boil, add a tablespoon of salt and boil the soba. Plunge them into a bowl of room temp water when they’re cooked to rinse.  It’s important to rinse the starchy coating off soba.

Whisk together the miso, mirin, soy sauce, ginger and sesame oil until smooth. Add a touch of salt if needed.

Add the soba to the fried tofu pan (while it’s still hot or you bring it back up to temperature), tossing. Add the sauce and toss until warm, in the hot pan over a medium flame, mixing in half the cabbage. Separate two servings into bowls, top with remaining cabbage and scallions, and a touch of sesame seeds.

Truffled Romanesco with Yogurt Sauce & Pomegranate

Truffled Romanesco with Yogurt and Pomegranate

About six months ago I switched to a new CSA/Farm Shipment service–Eatwell Farms. I’ve been fantastically happy with them, and lately I’ve given a few of their suggested recipes a try. Most CSA services give recipes with their products, which I’d assume is mostly to help those who have never eaten kohlrabi, or don’t know what to do with an eggplant. That said, the recipes from Eatwell have been especially tasty ideas and have been great at combining multiple things from the shipment into one dish.

This romesco recipe is adapted from one of their more recent blog entries.

Truffled Romanesco with Yogurt Sauce & Pomegranate Recipe

1 head romanesco, green cauliflower, or cauliflower, chopped smartly and evenly
1/2 tsp ground cumin
1 tsp caraway seeds, lightly crushed
1 tsp Balti seasoning or a bit of garam masala; if you can’t get either, use more cumin and maybe a bit of paprika
1/2-1tsp kosher salt
1/2 C whole milk yogurt (I used the thin, Russian style Pavel’s)
2-3 tsp Turkish Seasoning or a mixture of oregano, garlic powder, black pepper, paprika, sumac and a pinch of cayenne
1/2 a pomegranate’s seeds (about 1/3rd cup)
2 T white truffle butter or 1 tsp truffle oil
olive oil

Heat a bit of olive oil in a large skillet to medium high. Add the romanesco or cauliflower and the salt. Cook until some brown bits occur and the cauliflower is mostly soft. Add the cumin, balti, and caraway seeds and toss. Add the truffle butter and turn off the heat, stirring to melt.

Transfer to an oven-safe serving dish and either keep warm for up to 1 hour or place immediately under the broiler for 1 minute to carmelize the top and make it crispy. Mix the Turkish seasoning with the yogurt and add salt to taste. Upon serving, pour the yogurt over the dish and add pomegranate seeds on top.

I like to share this one as an appetizer over wine and a block of good sheep or goat’s cheese.

Truffled Romanesco with Yogurt Sauce & Pomegranate
Truffled Romanesco with Yogurt Sauce & Pomegranate
by
A fresh, easy, and impressive way to use romanesco or cauliflower, served family style, with a mediterranean edge.
Ingredients:
  • 1 head romanesco or other variety of cauliflower, chopped in nice size slices
  • 1/2 tsp ground cumin
  • 1 tsp caraway seeds, lightly crushed
  • 1 tsp balti seasoning or garam masal
  • 1/2-1tsp kosher salt
  • 1/2 C whole milk yogurt
  • 2-3 tsp Turkish seasoning
  • 1/2 a pomegranate's seeds (about 1/3 C)
  • 2 T white truffle butter or 1 tsp truffle oil
  • olive oil
Instructions:
Heat a bit of olive oil in a large skillet to medium high. Add the romanesco or cauliflower and the salt. Cook until some brown bits occur and the cauliflower is mostly soft. Add the cumin, balti, and caraway seeds and toss. Add the truffle butter and turn off the heat, stirring to melt.</p> <p>Transfer to an oven-safe serving dish and either keep warm for up to 1 hour or place immediately under the broiler for 1 minute to carmelize the top and make it crispy. Mix the Turkish seasoning with the yogurt and add salt to taste. Upon serving, pour the yogurt over the dish and add pomegranate seeds on top.

Tilapia with Lemon Verbena Cream Sauce on Arugula & Potatoes

tilapia with lemon verbena cream sauce

new potatoes and arugula

lemon verbena cream sauce

I recently changed CSA’s from Farm Fresh to You (which I did for nearly 3 years) to Eatwell Farms–I’ve only received one shipment, but was 100% delighted with the first one which included strawberries, red and white spring onions, huge arugula, fava beans, lettuces, braising greens and best of all–fresh lemon verbena. Normally I don’t like my food to smell like bath products I use or my bath products to smell like food, but in this case, it was a new challenge–I’ve never cooked with the stuff. I almost decided to start making home made face products alla Lush cosmetics, but thought better of it and remembered my growling stomach.

Recipe: Tilapia with Lemon Verbena Cream Sauce on Arugula & New Potatoes
For Two

2 filets tilapia*
4-6 cups fresh arugula, chopped coarsly
6 small new (red) potatoes, sliced in 1/2 inch chunks
4 T creme fraiche
2 C fresh lemon verbena leaves**
1/2 small/medium yellow onion, diced
1/2 C wine
4 T olive oil
2 T white wine vinegar
4 T butter, divided
salt & fresh cracked pepper

For the sauce
Combine the onion, wine, and a generous few cranks of pepper in a sauce pan, and cook until almost translucent at medium heat. In a blender or food processor, add the lemon verbena leaves, white wine vinegar, olive oil and the slightly cooled onion mixture. Blend very well until evenly textured. Set aside and let cool. Just before serving, add creme fraiche and blend briefly to incorporate. Can be made ahead and refrigerated for several days. Flavor will mellow, however, and is most fragrant at room temperature, but most creamy/thick cool.

For the fish and potatoes
Using half the butter (2T), heat a large skillet to high heat and fry the potatoes until golden. If using a cast iron, turn off the heat and add the arugula, stirring to wilt. If using other pan, reduce heat to low and stir until arugula is wilted. Set aside and keep warm.

Meanwhile, heat another skillet with other 2T of butter, and lightly salt/pepper the tilapia filets. Once butter is at medium high heat, add filets, turning when mostly cooked.

Serve fish on top of potatoes and arugula, topping at last moment with fresh sauce.

Great with a dry white wine like pinot blanc or pinot grigio from the north of Italy (Alto Adige region).

* You can substitute halibut, basa, or other mild fish of your choice.
** Fresh lemon verbena is not that easy to come by and dries out very quickly once picked. You can substitute cilantro, but it will produce a very different but equally delicious sauce.

Fried Baby Artichokes & Potatoes with Flank Steak

fried baby artichokes and fried potatoes

grilled flank steak

From A Platter of Figs – totally doable on a Tuesday night, shopping and all!
Recipe for Fried Baby Artichokes and Potatoes with Flank Steak
For Two

1.5-2lb flank steak
2 C new potatoes or other tender spring potatoes, washed, boiled until just tender and halved/quartered
8-10 baby artichokes, outter layers peeled, tops cut off and halved or quartered*
4 cloves garlic, minced
10 sprigs parsley (or more/less), chopped finely
1.5 C arugula, optional
2 T olive oil
lots of vegetable oil (sunflower or safflower or other high heat oil)
salt & pepper

* As you clean and prep the artichokes, place them in acidulated water (water with juice of a lemon or lime) to prevent browning.

For the Steak
Generously salt & pepper both sides of the flank steak and set aside. Can refrigerate overnight ahead or season within 2 hours of cooking and leave out at room temp.

For the Potatoes & Artichokes
Prep all ingredients ahead. Heat the grill for the steak and begin cooking steak as you start this processs:

Heat a large skillet to medium high heat and cook the artichokes until beginning to color. This is to remove moisture and prepare for frying. Add the potatoes after about 2-3 minutes of cooking and cook. In a large cast iron or other high sided skillet, heat a generous inch of vegetable oil to frying heat. Test with a potato if needed for even bubbling. Add the potatoes and fry 1 minute, then add artichokes and fry all until deep golden. Remove and drain on paper towels or cooling racks.

In original skillet, heat 2 T olive oil with garlic, cooking at low heat until flavor is infused, about 3 minutes. Add fried artichokes and potatoes, salt, pepper, and parsley. Toss and serve. * Original recipe calls to add fresh arugula to potato mixture if you like.