Winter Comfort (Caldo Verde)

...half-head of cabbage in the fridge, and my job writing recipes for CSA Farm members. Caldo Verde–Just as good or better the next day though a little less photogenic. Caldo Verde (Cabbage and Potato Soup with Chorizo) –adapted very slightly from Tender, by Nigel Slater Savoy cabbage is very good in this but regular ol’ green cabbage or any kind of kale works just as well. One chorizo is really... Read more »

Winter Veggie Hash, Poached Egg and Salsa Verde

...of my all-time favorites: Veggie Hash with Poached Egg and Salsa Verde. Sounds fancy but is simple and delicious and uses pretty common pantry items. You can use almost any vegetable in the hash and this time of year my favorites include celery root, parsnips, sweet potatoes, and various winter squashes. So adapt to your taste and the season. And you can simplify the salsa verde by skipping the capers and egg.... Read more »

Recipes

Main Dishes   Barley Lentil Soup with Green Garlic and Parsley Bean and Egg Burrito with Greens Bean, Herb and Cheese Quesadilla Japanese Cabbage Pancakes (Okonomiyaki) Caldo Verde (Cabbage and Potato Soup with Chorizo) Cauliflower Pasta “Risotto” Chard Patties aka “Daddy Patties” Chard Stem Gratin Chard Tart Chickpeas & Pasta Corncakes Couscous whatever-you-have-on-hand Salad Crepes with Carameli... Read more »

Using Prepared Pantry Items in Everyday Meals

...  Broccoli, Potato, Celery & Cilantro Salad w/ Aioli Dressing (aioli) Caldo Verde (Cabbage/Kale & Potato Soup w/ Chorizo) (veggie bouillon, sausage in freezer) Celery & Chickpea Salad (cooked chickpeas) Chard, Leek, White Bean & Cilantro Soup (over garlicky toast w/ an egg on top) (cooked beans, veggie bouillon) Chicken Noodle Soup (chicken stock) Cook-with-what-you-have Fried Rice (cooked rice) Green Curr... Read more »

Eggs Poached in Tomato Sauce, Organic Ag, Raj Patel, etc.

...Sprinkle generously with salt and a few grinds of pepper, sprinkle on the parmesan (if using) and cover the pan. Cook until the eggs are cooked to your liking—about 5 minutes for typical poached egg quality. Serve with toasted bread and Salsa Verde on the eggs. Salsa Verde There are many variations of this simple sauce. Vary it as you like but start with a couple of handfuls of parsley, chopped. Add salt... Read more »

Meals that Make Good Leftovers

...Cheese Caldo Verde (Portuguese Cabbage/Kale & Potato Soup w/ Chorizo) Celery Root & Winter Squash Gratin Eggplant Parmesan Fancy Braised Greens Frittatas: Summer Squash & Herb; Mustard Greens; Sweet Pepper & Potato; Green Garlic, Fava Greens & Feta Gumbo Z’herbes Lentil Soup Mixed Vegetable Curry w/ Coconut Milk Moroccan Bulgar w/ Greens & Harissa Mustard Greens w/ Cilantro, Ginger & Rice Pole... Read more »

Spring Meals

...a bit of diced bacon, then hot broth is added–cover the whole thing and cook for 10 minutes then spread the asparagus on top and cover again for a few minutes until tender. Then mix some grated parmesan and butter into the whole thing and voila! Roasted cauliflower and asparagus, canned Oregon albacore, fried potatoes and salsa verde. I make so many variations of this sort of meal. Roast or blanch or boil whatever veggie... Read more »

Silver Linings and a One-Pot Dinner

...down and walked away–for about an hour. "Dinner Pilaf" When I came back I found a beautiful pot of dinner. I had not measured the liquid carefully and it was a little wet for my taste and it was a bit bland. I minced the parsley and added two minced garlic cloves, a couple of teaspoons of lemon juice, some olive oil, salt and pepper (a simplified version of salsa verde) and stirred that in. Now it was good! It...... Read more »

Quince, Squash, Beans – Simple Fall Pleasures (& a New Class)

...this time of year, the hard, grainy quince and the unwieldy, weighty winter squash can be prepared and enjoyed with ease. And in the case of the latter it can be sliced and baked and enjoyed with nothing more than salt and maybe a little olive oil or maybe some salsa verde. And then there are beans! The humble, wonderful and under appreciated dry bean I love so much. I just ordered 30 lbs of pinto beans from one farm...... Read more »

About: Sorrel

[caption id="attachment_15530" align="alignleft" width="240"] The common French sorrel on the left and the pretty, but tougher and slightly bitter red-veined sorrel, on the right.[/caption] Sorrel is a tender, leafy perennial herb/green with a distinct tart and lemony flavor. It is one of the easiest things to grow. It multiplies rapidly and is very hardy. There is also a red veined variety that is beautiful, with slightly firmer leaves, that ... Read more »

About: Parsley Root

Parsley root is a variety of parsley grown for its large tap root. The leaves are very flavorful, sometimes even more so than regular parsley so use them just the way you would parsley. The root may look like a parsnip but tastes more like a carrot crossed with celery root and is not as sweet as a parsnip. It is delicious roasted, in a hash or in soups and stews and really anywhere you would use other root vegetables.    Use the leaves ... Read more »

Green Sauce or "Going-out-of-Town" Sauce

...Collection and take control of that crisper:)!   Green Sauce   There are many variations for this herby sauce that improves anything it touches. It is a bit richer and more complex the than Italian-style salsa verde I make frequently. I particularly like this herb combination (parsley, tarragon, dill) but play around with different ratios and herb combinations including basil and mint, if you’d like. The above ... Read more »

Gratitude

...and Sisters of the Road! Happy Thanksgiving! Winter Squash with Parsley Sauce Warm, sweet, roasted squash with a cool, lemony parsley sauce is an easy and beautiful dish. Roast winter squash in a hot oven, 425 – 450 degrees. Roast however much peeled, seeded squash you’d like. I like bite-sized chunks or wedges. Make salsa verde (just a mixture of finely chopped parsley, minced garlic, lemon juice, olive oil and sa... Read more »

Sauces, Dressings, Vinaigrettes

...  Aioli (garlicky homemade mayonnaise): to use as a dip, sandwich spread, in deviled eggs, with fish or meat, in a salad dressing, etc.   Salsa Verde (Italian Parsley Sauce): to dress roasted vegetables, as a soup garnish, sandwich spread, w/ eggs, etc.   Fresh Sorrel & Cilantro Sauce: Delicious with fish, eggs, grilled meat, roasted potatoes or sweet potatoes   Romesco Sauce: This Spanish sauce of toas... Read more »

Winter Comfort (Caldo Verde)

…half-head of cabbage in the fridge, and my job writing recipes for CSA Farm members. Caldo Verde–Just as good or better the next day though a little less photogenic. Caldo Verde (Cabbage and Potato Soup with Chorizo) –adapted very slightly from Tender, by Nigel Slater Savoy cabbage is very good in this but regular ol’ green cabbage or any kind of kale works just as well. One chorizo is really plenty to flavor this soup well but if you’ve got…

Winter Veggie Hash, Poached Egg and Salsa Verde

…of my all-time favorites: Veggie Hash with Poached Egg and Salsa Verde. Sounds fancy but is simple and delicious and uses pretty common pantry items. You can use almost any vegetable in the hash and this time of year my favorites include celery root, parsnips, sweet potatoes, and various winter squashes. So adapt to your taste and the season. And you can simplify the salsa verde by skipping the capers and egg. The bright, lemony salsa verde does balance out…

Recipes

Main Dishes   Barley Lentil Soup with Green Garlic and Parsley Bean and Egg Burrito with Greens Bean, Herb and Cheese Quesadilla Japanese Cabbage Pancakes (Okonomiyaki) Caldo Verde (Cabbage and Potato Soup with Chorizo) Cauliflower Pasta “Risotto” Chard Patties aka “Daddy Patties” Chard Stem Gratin Chard Tart Chickpeas & Pasta Corncakes Couscous whatever-you-have-on-hand Salad Crepes with Caramelized Onions and Tomatoes Eggplant, Sweet, Hot and Sour Eggs Poached in Tomato Sauce with Salsa Verde Fried Rice Frittata with Greens Green Risotto…

Using Prepared Pantry Items in Everyday Meals

…  Broccoli, Potato, Celery & Cilantro Salad w/ Aioli Dressing (aioli) Caldo Verde (Cabbage/Kale & Potato Soup w/ Chorizo) (veggie bouillon, sausage in freezer) Celery & Chickpea Salad (cooked chickpeas) Chard, Leek, White Bean & Cilantro Soup (over garlicky toast w/ an egg on top) (cooked beans, veggie bouillon) Chicken Noodle Soup (chicken stock) Cook-with-what-you-have Fried Rice (cooked rice) Green Curry w/ Broccoli Kale & Potatoes Baked w/ Tomatoes & Bacon (roasted tomatoes, bacon in freezer) Minestrone (cooked beans, roasted…

Eggs Poached in Tomato Sauce, Organic Ag, Raj Patel, etc.

…Sprinkle generously with salt and a few grinds of pepper, sprinkle on the parmesan (if using) and cover the pan. Cook until the eggs are cooked to your liking—about 5 minutes for typical poached egg quality. Serve with toasted bread and Salsa Verde on the eggs. Salsa Verde There are many variations of this simple sauce. Vary it as you like but start with a couple of handfuls of parsley, chopped. Add salt, pepper, lemon juice, minced garlic and olive…

Meals that Make Good Leftovers

…Cheese Caldo Verde (Portuguese Cabbage/Kale & Potato Soup w/ Chorizo) Celery Root & Winter Squash Gratin Eggplant Parmesan Fancy Braised Greens Frittatas: Summer Squash & Herb; Mustard Greens; Sweet Pepper & Potato; Green Garlic, Fava Greens & Feta Gumbo Z’herbes Lentil Soup Mixed Vegetable Curry w/ Coconut Milk Moroccan Bulgar w/ Greens & Harissa Mustard Greens w/ Cilantro, Ginger & Rice Polenta Pie Ratatouille Red Beans and Rice Red Curry Chicken & Vegetables w/ Homemade Curry Paste Red Lentil Soup…

Spring Meals

…a bit of diced bacon, then hot broth is added–cover the whole thing and cook for 10 minutes then spread the asparagus on top and cover again for a few minutes until tender. Then mix some grated parmesan and butter into the whole thing and voila! Roasted cauliflower and asparagus, canned Oregon albacore, fried potatoes and salsa verde. I make so many variations of this sort of meal. Roast or blanch or boil whatever veggies you have. Add some good…

Silver Linings and a One-Pot Dinner

…down and walked away–for about an hour. “Dinner Pilaf” When I came back I found a beautiful pot of dinner. I had not measured the liquid carefully and it was a little wet for my taste and it was a bit bland. I minced the parsley and added two minced garlic cloves, a couple of teaspoons of lemon juice, some olive oil, salt and pepper (a simplified version of salsa verde) and stirred that in. Now it was good! It…

Quince, Squash, Beans – Simple Fall Pleasures (& a New Class)

…this time of year, the hard, grainy quince and the unwieldy, weighty winter squash can be prepared and enjoyed with ease. And in the case of the latter it can be sliced and baked and enjoyed with nothing more than salt and maybe a little olive oil or maybe some salsa verde. And then there are beans! The humble, wonderful and under appreciated dry bean I love so much. I just ordered 30 lbs of pinto beans from one farm…

Green Sauce or “Going-out-of-Town” Sauce

…Collection and take control of that crisper:)!   Green Sauce   There are many variations for this herby sauce that improves anything it touches. It is a bit richer and more complex the than Italian-style salsa verde I make frequently. I particularly like this herb combination (parsley, tarragon, dill) but play around with different ratios and herb combinations including basil and mint, if you’d like. The above version employed cilantro, parsley and dill.   You can chop everything by hand…

Gratitude

…and Sisters of the Road! Happy Thanksgiving! Winter Squash with Parsley Sauce Warm, sweet, roasted squash with a cool, lemony parsley sauce is an easy and beautiful dish. Roast winter squash in a hot oven, 425 – 450 degrees. Roast however much peeled, seeded squash you’d like. I like bite-sized chunks or wedges. Make salsa verde (just a mixture of finely chopped parsley, minced garlic, lemon juice, olive oil and salt) and top the squash with plenty of salsa.  …

Sauces, Dressings, Vinaigrettes

…  Aioli (garlicky homemade mayonnaise): to use as a dip, sandwich spread, in deviled eggs, with fish or meat, in a salad dressing, etc.   Salsa Verde (Italian Parsley Sauce): to dress roasted vegetables, as a soup garnish, sandwich spread, w/ eggs, etc.   Fresh Sorrel & Cilantro Sauce: Delicious with fish, eggs, grilled meat, roasted potatoes or sweet potatoes   Romesco Sauce: This Spanish sauce of toasted bred, tomatoes, peppers, garlic and vinegar is delicious with potatoes, fish, meat,…