Recipes

This is more or less a mash-up of a potato salad and a bean salad. Since I had both (potatoes and beans) I thought hm, I don’t see why I couldn’t make just one salad instead of two. The process is ultimately simple: you cook the potatoes, cook the green beans, combine with other ingredients, toss with a vinaigrette while everything’s still warm, and that’s it! Okay, I’ll give you a little more instruction than that, but basically that’s all it is. 😉

Salad ingredients:
Potatoes (preferably the waxy kind, like Tom’s Russian Bananas, for example)
Green beans
A can o’ lentils (or you can use dried and cook them; the can was just easier)
Tomatoes (of course!)
Celery (we’re getting lots of it, so we need ways to use it, right?)
Some herbs (I have chives, marjoram and thyme in my yard, so I used those. You could use dried herbs [mix ’em with the dressing to moisten, in that case])

…and for the vinaigrette:
lemon juice
vinegar (I’m on a sherry vinegar kick at the moment, but red wine vinegar or apple cider vinegar would also work fine)
small clove of garlic
Dijon mustard
olive oil
salt and freshly ground black pepper

You want to cook the potatoes whole, in their skins, and slightly under-cook them (so they don’t fall apart in the salad), so put them in a pot with ample, well-salted water and bring to a boil, turn down the heat and boil about 8-10 minutes. They should just pierce with the tip of a sharp knife. Drain, and when cool enough to handle (but still warm!), slice or cut into large bite-size-ish chunks and put in a large bowl. I prefer to leave the skin on, but you can peel them if you’re potato-skin averse.

Trim green beans and cut into bite-sized segments, steam for 5 minutes than add to the bowl with the potatoes.

Drain the can of lentils and heat in the microwave or in a pot on the stove until warm; add to the bowl.

Chop up as much celery as you like and add. Good crunchy texture contrast.

Halve a couple tomatoes, seed them (I give the seeds to my chickens – they hoover them up like nobody’s business!), dice and add to the bowl.

Chop and add fresh herbs (if using dry, like I say, add them to the vinaigrette).

Combine vinaigrette ingredients. This kind of salad can handle much more vinaigrette than a regular lettuce-type salad can, so don’t skimp. I use a good dollop of Dijon, juice from half a lemon, maybe 3 tbsp. vinegar and a quarter cup of olive oil. Don’t forget that clove of garlic! I put it through a garlic press which mashes it, releasing more of the flavorful oils. You should have about a half-cup of dressing when all’s said and done. Whisk it all together, adding salt and pepper to taste, and pour over the bowlful of (hopefully) still warm veggies and stir to mix.

You can eat right away while still warm or room temp. You can also refrigerate it and eat it the next day. I like to put it on some lettuce and garnish with a few Kalamata olives.

Bon Appetit! – Debbie

Adapted from Alice Waters The Art of Simple Food
This is a simple and wonderfully delicious soup celebrating the tomato in all its full flavor.

Makes about 1 1/2 quarts; 4 servings

Warm a heavy-bottomed pan. Add:
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, sliced
1 small leek, white and light green parts, sliced
A pinch of sea salt

Cover and cook until soft, but not brown. Add water to keep from browning if necessary. Add;
3 cloves garlic, peeled and sliced

Cook for about 2 minutes, then add:
2 pounds ripe tomatoes
(about 10 medium tomatoes), washed and cored, and sliced
1 scant tablespoon brown rice
A large pinch of sea salt
1/2 bay leaf
1 small sprig of savory, thyme, or basil

Cook over medium heat, stirring occasionally, until the tomatoes fall apart. Add:
1 cup water
1 tablespoon butter
Continue to cook for another 10 minutes until the rice is tender. Remove the herb sprig. Carefully ladle the soup into a blender in batches not more then 1/3 full at a time. Blend until smooth, about 1 minute. Pass the pureed soup through a medium strainer to remove skins and seeds. Taste for salt. Add more water if soup is too thick.

Adapted from Alice Waters The Art of Simple Food
Makes about 3 quarts: 4-6 servings

Heat in a heavy-bottomed soup pot:
1/4 cup olive oil

Add and cook, stirring often, over medium heat:
1 large onion, sliced fine
a pinch of saffron threads
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon tumeric
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
2 cloves garlic, peeled and sliced
Cook until very soft but not browned. If the onions or garlic start to stick, turn down the heat and add a splash of water to the pot.

While the onions are cooking, wash in cold water:
5 medium green or yellow squash
Cut into thick slices (3/4 inch). When the onions are done, add the squash to the pot with:
sea salt

Cook for 3 minutes then pour in:
3 cups stock of choice
3 cups of water
Bring to a boil, then reduce to a simmer, and cook until the squash is tender, about 15 minutes.

Meanwhile, make the yogurt and mint garnish. Cut into julienne:
4 mint sprigs

In a mortar and pestle, pound half the julienned mint into a paste. Stir in the remaining mint and add:
2 tablespoons olive oil
2/3 cup yogurt
sea salt

Let the soup cool a bit, them puree in a blender until very smooth (take care when blending the soup to leave a vent for the steam to escape). Reheat, thin with a little water if necessary, taste, adjust the seasoning, and serve hot with a spoonful of mint and yogurt. Pass around:
lime wedges at the table if you want.

Yield: 18 muffins

3 cups flour of choice
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 cup sharp grated cheddar cheese
1 cup grated squash
2-3 chopped scallions
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill (or 2 teaspoons dried)
2 eggs
1 cup buttermilk
1/4 cup melted butter

1. Preheat oven to 350 degrees

2. sift flour, baking powder, baking soda and salt into a large bowl. Add the squash, parsley, scallions and dill and toss lightly to mix.

3. In another bowl, beat the eggs and then whisk in the buttermilk and melted butter. Add the wet ingredients to the squash/flour mixture and stir just enough to blend.

4. Spoon the batter into buttered or lined muffin tins, filling them 3/4 full. Bake for 30-35 minutes or until golden and a toothpick comes out clean when inserted.

Serves 6

2 medium onions, sliced
1/3 cup olive oil
1 pound tomatoes, chopped
1 teaspoon sweetener
1/2 cup water
sea salt and pepper
2 pounds squash, cut in half lengthwise and sliced
1 teaspoon minced mint leaves
1 teaspoon minced dill (1/2 teaspoon dried)

1. In a saucepan over medium low-heat, gently stew the onions in the olive oil until soft, but not brown — about 10 minutes.

2. Add the tomatoes and sweetener and cook for another 10 minutes. Then pour in the water, add salt and pepper, and stir well.

3. When the tomato sauce has come to a boil, add the squash with the mint and dill. Cook gently about 15 minutes or until the squash is tender. Let stand for 20 minutes before serving.

Serves 6

Lemon-Tahini Sauce:
1 1/2 cloves garlic
1 lemon juiced
1/2 cup tahini
sea salt and pepper to taste
1/2 cup leftover blanching liquid water from kale and green onions (you may need more if the sauce is too thick)

Kale:
2 bunches kale
1 bunch green onion, sliced
1 avocado

1. Blend tahini sauce ingredients in a blender until smooth and creamy. Add salt to taste and more lemon if needed. You may need to add a little more blanching liquid if sauce is too thick.

2. Chop kale into 1 inch-pieces. Add to a medium-sized sauce pan with 1 inch rapidly boiling water. Simmer kale for 6-10 minutes until the stems are tender and the color is bright green. [I rarely do my kale for more than 2 minutes… it depends on how soft you want it to get. 10 minutes would be pretty soft! But then I also strip the leaves off the stems; Rebecca is including the stems, so that’s probably why the additional cooking time. – Debbie]

3. While kale is cooking, peel and cut avocado into chunks.

4. When kale is done, remove from pan, reserving the blanching liquid. Drain well.

5. Place kale in a large bowl and toss with the lemon-tahini dressing while the kale is still warm. Gently mix in the cut-up avocado. Garnish with the sliced green onions.

Serves 4

Green Beans:
1/2 pound green beans, root end removed
1 ounce deep-fried tofu pouch (abura-age) optional
1/2 cup (or more) shelled edamame, cooked
toasted sesame seeds
sea salt

White Sesame Sauce:
1/2 cup toasted tahini or 1/4 cup toasted sesame seeds
1 tablespoon sweetener
1 tablespoon soy sauce
3 tablespoons sake (rice vinegar can be substituted)

1. For the sesame sauce: If making from seeds, in a small frying pan over low heat, toast the sesame seeds until fragrant, taking care not to burn them. Pulse in a food processor to your desired consistency. Transfer the paste or tahini to a bowl and add the sweetener, soy sauce, and sake or vinegar. Mix, scraping down the sides with a rubber spatula. Adjust the consistency with water.

2. Green Beans: Cut into 2 inch pieces. Have ice water ready in a medium bowl. Bring a large pot of water to a boil and cook the beans until crisp-tender, about 7 minutes. Transfer the beans to the ice bath with a slotted to shock them, then drain.

3. Cut the deep-fried tofu into strips (if you are using it). Have boiling water ready in a small pot. To remove excess oil from the tofu, put strips in a sieve and pour boiling water over them, then drain and press in paper towel to dry.

4. Lightly press out any excess liquid from beans and tofu strips, put them in a large bowl along with the edamame beans and mix with the sesame sauce. Arrange on a platter and sprinkle with sesame seeds.

Serves 4

Remove the tough outer stalks of:
1 head of celery

Trim the root end close the bottom of the stalks and cut off the leafy tops. (I actually leave the tops on — lots of great vitamins there!) Pull off the stalks and cut in half lengthwise. Line them up and cut in half crosswise. Then cut those on the diagonal into wedges.

Into a heavy pan over medium heat, pour:
2 tablespoons olive oil

Add:
1 small onion, sliced thin
2-3 thyme sprigs
Cook for 5 minutes. Add the celery. Cook for 5-7 minutes, until the onions and celery have browned a little.

Season with:
sea salt

Add:
1 cup chicken or beef broth. Bring to a boil. Lower the heat and simmer. Cover the pan and cook until the celery is tender. The sauce should be thick and coat the celery; if not, uncover the pan, raise the heat, and reduce the liquid as much as needed. Taste for seasonings and adjust. Serve.

Adapted from Recipes From A Kitchen Garden, by Renee Shepard.
This is an excellent chutney with a complex, not-too-sweet flavor. It makes a great gift.

Makes about 2 cups

1 tablespoon oil
1 small whole chili pepper (I try to choose a padron that has some heat), chopped
1/2 teaspoon cumin seed
1/4 teaspoon nutmeg
1/4 teaspoon mustard seed
4 large tomatoes, very thinly sliced
1/2 fresh lemon
1/3 cup raisins or currants
1/2 cup sugar

1. Heat oil in a saucepan. Add the chopped chili, cumin seed, nutmeg, and mustard seed. When the seeds start to jump in the oil, add the tomatoes.

2. Quarter the lemon half, removing any seeds, and lay it on top of the other ingredients in the pan. Simmer, stirring as needed to keep it from sticking, for about 15 minutes.

3. Stir in the raisins or currants and the sugar. Continue to simmer until the mixture thickens, about 30 minutes. Cool and transfer to jars. Store chutney in the refrigerator.

From Kansha, by Elizabeth Andoh. (This is a wonderful book if you like Japanese cooking… just beautiful!)
Serves 2-4

1/2 teaspoon toasted sesame oil
1/3 cup matchstick-cut carrots
2/3 cup matchstick-cut daikon radish
1 teaspoon sweetener
1 tablespoon sake
2 tablespoons stock or water
1 tablespoon soy sauce
1/4 cup matchstick-cut peeled broccoli stems
1 tablespoon very finely shredded lemon, grapefruit, or orange peel (just the peel, no pith)
pinch of a hot red chili flakes

1. Heat the sesame oil in a wok or skillet over high heat. Add the daikon and stir-fry for 1 minute, tossing constantly. Add the carrot and continue to stir-fry for 1 minute. The strips may brown slightly; the sesame oil should be aromatic but not smoking.

2. Sprinkle sweetener over the vegetables and toss to distribute. Add the sake to deglaze the pan of any crusty bits, then stir-fry for 1 1/2 minutes more. Add the stock if the vegetables look in danger of scorching.

3. Drizzle in the soy sauce, starting at the rim of the pan and working toward the center. Continue to stir and toss for about 30 seconds, or just until the liquid is nearly gone and the vegetables are tender and well glazed.

4. Add the broccoli and toss to meld flavors. Add the citrus peel last, and toss to distribute. Finally, sprinkle with chili flakes and toss to distribute well.

5. Remove mixture from pan and let cool to room temperature. Kimpura is usually presented in small mounds, sometimes topped with an extra pinch of pepper.