This compote is great served warm with Celeriac Potato Pancakes.
Ingredients:
1 small apple, peel on
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
½ tablespoon sunflower oil
1 small red onion, very thinly sliced
4 teaspoons sweetener of choice
Optional – 1 tablespoon Calvados (apple brandy)
Directions:
1. Dice the apple into ¼-inch pieces (about ½ cup). Toss with lemon juice in a small bowl. Set aside.
2. Heat butter and oil in a skillet over medium heat. Add the onions and cook, stirring, until the onions soften, about 4 minutes. Add the sweetener and reduce heat to medium-low. Let the onion cook, stirring occasionally, until they darken, but not brown, and become soft, about 10 minutes.
3. Increase the heat to medium-high and add the apples. Cook for 1 minute, stirring once. Add the Calvados, if using, or 1 tablespoon water or apple juice, scraping any bits from the bottom of the pan. Cook until most of the liquid has evaporated from the pan, about 30 seconds.
Makes ¾ cup
Ingredients:
1 tablespoon olive oil
½ cup unsalted pumpkin seeds (pepita)
1¼ teaspoons cumin seeds, toasted and ground
Sea salt
2 medium leeks, white and light green parts only, roughly chopped and washed well
2 cloves garlic, smashed
4-6 potatoes, chopped into 1-inch pieces
4 pounds butternut squash, cut into ½-inch pieces
1½ quarts chicken or vegetable stock
1 3-inch rind of Parmesan cheese (optional)
½ cup heavy cream
Freshly ground black pepper
Directions:
1. Heat the oil in a medium skillet over medium heat. Add the pumpkin seeds and cook, stirring the seeds for even browning, until they start to pop, 2-3 minutes. Transfer to a bowl and season while warm with 1¼ teaspoons of the ground cumin and salt to taste. Set aside for garnish.
2. Heat oil in a stockpot over medium heat. Add the leeks and garlic and cook until soft, about 3-5 minutes. Add the potatoes, squash, and cook until softened, but not browned, about 3 minutes. Add 5½ cups of the stock and the Parmesan rind, if using. Simmer until the squash is tender, 12-15 minutes. Remove the Parmesan if used, and discard. Working in batches, transfer the soup to a blender (do not fill more than half the way), and puree until very smooth.
3. Return to the pot over medium-low heat. Add the cream, the remaining cumin, and salt and pepper. Add the remaining stock to thin the soup as needed. Ladle the warm soup into small cups and garnish with the pumpkin seeds.
Makes about 12 cups
Ingredients:
¼ of small celeriac, peeled
1 small onion, grated on the fine holes of a box grater to yield 1/3 cup
1 (or more) medium potato, grated on the large holes of a box grater to yield 1½ cups
3 tablespoons flour of choice
1 teaspoon sea salt
¼ teaspoon freshly grated pepper
1 tablespoon unsalted butter, for buttering the pan
24 small sprigs of fresh rosemary
1 recipe Apple-Onion Compote
Directions:
1. Preheat the oven to 425 degrees F. Using a box grater, grate the celeriac with the large hole of the grater to yield 1 cup. In a medium bowl, combine celeriac, onion, potato, flour, salt, and pepper.
2. Butter a 12×17-inch baking sheet. Place a 1½-inch cookie cutter near one corner on the baking sheet. Fill the cutter with 1 tablespoon of the mixture and pat down to fill the cutter evenly. Gently lift up the cutter and repeat this process using the remaining potato mixture to make a total of 24 pancakes.
3. Transfer pan to oven and bake for 15 minutes to set the pancakes. Remove the pan from oven and flip the pancakes. Return to oven and continue to bake until pancakes are crispy and golden on the outside, 10-12 minutes more. Transfer pancakes to paper towels to drain.
4. Garnish each pancake with rosemary and serve with the Apple-Onion Compote.
Makes 2 dozen
Ingredients:
½ cup dried farro
1 medium carrot, chopped
1 rid celery, chopped
1 small red onion, diced
2 tablespoons olive oil
2 tablespoons chopped flat-leaf parsley
2 cups vegetable broth
1½ cups cubed butternut squash
1 cup chopped Swiss chard leaves
2-3 large tomatoes, seeded and diced
1 teaspoon dried sage
One 15-ounce can cannellini beans, drained
Grated Parmesan cheese
Sea salt and freshly ground pepper
Directions:
1. In a bowl, soak the farro in cold water for 4-8 hours. Drain and set aside.
2. Whirl the carrots, celery, and onions in a small food processor until finely chopped.
3. In a small Dutch oven or large saucepan, heat the oil over medium-high heat. Add the carrot, celery, and red onion mix and sauté until golden, about 3 minutes. Mix in the parsley.
4. Add the broth, squash, chard, tomato, sage, soaked farro, and 4 cups water. Bring the liquid to a boil, reduce the heat and simmer, covered, until the vegetables are al dente and the farro is soft, about 20 minutes. Add the cannellini beans, and cook until they are heated through, about 10 minutes. Season to taste with salt and pepper.
5. Divide among soup bowls, and pass the grated Parmesan on the side. Cool any remaining soup and refrigerate for up to 4 days. Reheat covered.
Serves 8
Ingredients:
2 tablespoons olive oil, or unsalted butter
4 ounces potatoes, scrubbed and cut into tiny cubes
Sea salt
1 large shallot, thinly sliced
2 cups cooked and cooled white beans, or one 15-ounce can of beans, rinsed and drained
3 cups finely shredded Savoy cabbage
A bit of freshly grated Parmesan
Directions:
1. Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and a big pinch of salt. Toss, cover, and cook until the potatoes are cooked through, 5-8 minutes. Be sure to scrape the pan and toss the potatoes once or twice along the way so all the sides get color.
2. Stir in the shallot and beans. Let the beans cook in a single layer for a couple of minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and a bit crispy on all sides.
3. Stir in the cabbage and cook another minute, or until the cabbage loses a bit of its structure. Serve dusted with Parmesan.
Serves 4
Ingredients:
1 3-pound butternut squash
3 tablespoons olive oil
Sea salt and freshly ground pepper
2 tablespoons unsalted butter
2 shallots, diced, about 1/3 cup
2 cloves garlic, minced
1/3 cup slivered almonds
1/3 cup peeled pistachios, slivered or chopped
1 tablespoon grated zest from 1 lemon or orange
6 Medjool dates, pitted and chopped
2 tablespoons finely chopped parsley
1 tablespoon chopped mint
¼ teaspoon cinnamon
Juice of 1 lemon
Directions:
1. Preheat oven to 400 degrees F. Lightly butter a large baking dish. Peel the neck of the squash and slice into rounds about 1/3-inch thick.
2. Heat the oil in a wide skillet. Add the squash in a single layer and cook, over medium heat, until golden, then turn and brown the second side, 8-10 minutes per side. When pan becomes dry, add 1/3 cup water. Cover the pan and steam the squash until tender when pierced with a knife, about 10 minutes. Check while it’s cooking and add more water as needed. Season with salt and pepper.
3. Melt the butter in a medium skillet over medium-low heat. Add the shallots and garlic and cook without browning, stirring occasionally, about 5-7 minutes.
4. Add the nuts, zest, dates, herbs, and cinnamon and raise the heat. Season with salt and pepper. Cook, stirring frequently, for 2 minutes, then add the lemon juice, cook for 1minute more, and turn off the heat.
5. Arrange the squash rounds in the baking dish and scatter the dates and nuts over them. Add ¼ cup water and bake until heated through and the topping is barely crisped. About 15 minutes.
Serves 4-6 as a side dish
Ingredients:
1 medium, tart apple
3 tablespoons fresh lemon juice
1 small ripe avocado
3 tablespoons olive oil
2 cups thickly sliced onion rings (any type of onion is fine)
1½ teaspoons cumin seeds
½ pound cleaned, stemmed spinach – in a large bowl
½ teaspoon sea salt
Freshly ground pepper
Directions:
1. Cut the apple into thin slices on a plate and drizzle with about 2 teaspoons lemon juice. Cover the plate tightly with plastic wrap and refrigerate.
2. Pour the remaining lemon juice onto a second plate. Peel and slice the avocado, then place the slices in the lemon juice and turn them over until they are well coated. Set aside.
3. Heat the olive oil in a medium skillet. When it is very hot add the onion rings and cook over high heat for 2-3 minutes. Sprinkle in the cumin seeds, and cook for just a minute longer.
4. Add the hot onion and cumin to the spinach, and toss until thoroughly mixed. Sprinkle with salt as you toss. The spinach will begin to wilt on contact. To speed this process along, be sure to include every last drop of the flavorful oil – add some of the spinach directly into the pan and swish it around a little, then return it to the bowl.
5. Gently mix in the avocado, including all of the lemon juice, and the apple. Grind generous amounts of black pepper, and serve right away.
Serves 4-6
Ingredients:
2 cups fine semolina flour
2½ tablespoons grapeseed oil, plus 1½ tablespoons divided
¾ teaspoon sea salt
¼ teaspoon baking soda
¼ teaspoon turmeric
3 cloves garlic, finely grated or minced
1 1-inch piece of fresh ginger, peeled and finely grated
3½ cups packed shredded summer squash
1 cup plain yogurt
1 tablespoon sweetener
¾ cup water
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 tablespoon sesame seeds
Directions:
1. Preheat oven to 350 degrees F. Coat 12 muffin cups with oil or muffin liners.
2. Mix flour, 2½ tablespoons oil, salt, baking soda, and turmeric in a medium bowl.
3. Combine garlic and ginger in large bowl, press with a spoon to make a paste. Add squash, yogurt, and sweetener; stir well to combine. Add the dry ingredients and stir to combine. Add water and stir to combine again.
4. Spoon the batter into prepared muffin cups, filling each cup almost flush with the top. Level the batter.
5. Heat the remaining 1½ tablespoons oil in a small skillet over medium-high heat. Add the cumin and mustard seeds, stirring until fragrant, about 45 seconds, being very careful not to burn them. Remove from heat. Spoon a scant ½ teaspoon of the seasoned oil on top of each muffin, then sprinkle with sesame seeds.
6. Bake for 20 minutes. Leaving the pan in the center of the oven, switch the oven to broil, and broil muffins until tops are browned, 7-10 minutes more.
7. Let cool in the pan for 20 minutes before removing. Serve warm or at room temperature.
Makes 12 muffins
Ingredients:
4 medium fennel bulbs
2 medium onions, peeled and cut into chunks
1 tablespoon olive oil
2½ teaspoons sea salt
4 cups water
6 medium tomatoes, chopped
1 pinch or two of cayenne pepper (optional)
Croutons (optional)
Directions:
1. Remove leafy tops from fennel and set aside. Cut the fennel bulbs into chunks. Place them in a food processor along with the onions and pulse together until finely minced.
2. Heat oil in a medium size saucepan. Add the chopped onions and fennel mixture and salt, and sauté over medium heat for about 10 minutes. Lightly rinse out the food processor bowl and set aside for later use.
3. Add the water and tomatoes to the saucepan and bring to a boil. Cover, lower the heat to a simmer, and cook 20 minutes (a little longer won’t hurt).
4. Transfer the soup to the food processor and puree. Carefully strain into a large bowl if you plan to serve this cold, or into another saucepan if you plan to serve it hot. Don’t press too hard on the vegetables when straining, so the consommé stays clear. Season with cayenne, if using.
5. Heat or chill the soup, depending on your taste and the season/weather. Garnish each serving with some of the feathery fennel tops, minced into tiny bits with scissors. You can also float some croutons on top, if you like.
Makes about 6 cups
You can serve this versatile gratin hot, warm, or at room temperature.
Ingredients:
1 bunch celery, stalks trimmed, peeled, and halved lengthwise
Coarse salt
½ teaspoon celery seeds
Freshly ground pepper
2 tablespoons olive oil
½ cup Parmesan cheese
Directions:
1. Heat the oven to 400 degrees F. Oil a 1½ -quart gratin dish or low-sided casserole. Bring a skillet of water to a boil.
2. Once the water is boiling, add salt and the celery. Boil the celery until just tender, about 7 minutes.
3. Pull the stalks out with tongs and drop them into the gratin dish. Don’t worry about any excess water, you’ll be adding more liquid to the dish so save it after removing the celery.
4. Season with celery seeds and pepper and toss. Pour about ¼ cup of the cooking water over the celery and drizzle with olive oil. Sprinkle with Parmesan cheese and bake for 30 minutes. The cheese should make a golden crust.
Serves 4-6