Category: Celery

This classic stew is well suited to adapting to whatever winter-y vegetable you have such as celery root, turnips, rutabagas or kohlrabi. This recipe makes a lot and it tastes better on the second and third day and it freezes well.   If you have an open bottle of red wine you can replace 1-2 cups of water when you add the stock/water for an even deeper flavor.... Read more »

I like the texture and feel of finely chopped vegetable salads. It's almost a cross between a salad and a garnish or salsa but I eat lots of eat, not garnish-sized portions. As always, substitute vegetables and herbs as needed. Keep it crunchy though. ... Read more »

This is a simple and hearty salad that holds up well for a few days though the seeds lose some of their crunch.   I tend to have cooked grains in the freezer and sometimes roast lots of vegetables at once to have on hand for various dishes throughout the week which makes a dish like this come together in very little time. And I do my best to have a jar of this classic vinaigrette on hand as well.  ... Read more »

  This dish is just slightly adapted from a dish that Jim Dixon posted on Real Good Food. It's a winning twist on the classic Sicilian dish which uses eggplant.   This is quite quick to make (even quicker if you have already roasted/cooked squash) and of course even better the next day so make plenty. Enjoy at room temperature with good crusty bread. ... Read more »

I made this salad with the remainder of this mustardy and creamy vinaigrette I had leftover from making this kohlrabi salad. The dressing is inspired by Vegetarian Cooking for Everyone by Deborah Madison. I include Remoulade in the title as it is similar to the classic French salad that uses exclusively celery root and a mustard and mayonnaise dressing with lots of lemon and vinegar. If you have a mandoline or benriner this is the time to use it. If you don't, a sharp knife and a little patience will yield good results too. This salad keeps well and while softer the next day is just as good or better.... Read more »

--inspired Vegetarian Cooking for Everyone by Deborah Madison   This salad is crunchy and elegant and the dressing makes more than you'll need for the salad and is good on boiled potatoes, roasted vegetables or any green salad.   This salad keeps well so don't worry if you have fewer people to feed. It will be good for lunch the next day.  ... Read more »

  I toss together a lot of beet salads, some of which make it into the recipe collection. This one, as they always do, resulted from what I happened to have on hand. Adapt as you see fit but the crunch of the celery, the sweet, robust beets and the sharp zing from the garlic is a particularly fun combination especially in the cooler months.... Read more »

This simple but thick and luscious soup is a mainstay of Tuscan cooking and used to be made by re-cooking (ribollire) yesterday's minestrone and simmering it over stale bread in this second incarnation. I make it all in one go, as do many Italians, but it is even better the next day. It takes a while to make unless you are using already cooked beans, but it is worth the time.   Ribollita calls for a modest list of ingredients and the bread and some good olive oil are important. And it's extra good if you have some roasted tomatoes to use, but canned is just fine.  ... Read more »

[caption id="attachment_20035" align="aligncenter" width="660"] A thicker version with lots of leeks and not much chicken (but plenty of good chicken broth).[/caption] [caption id="attachment_17874" align="aligncenter" width="660"] The brothier version without noodles . . . wonderful either way.[/caption]   My son loves chicken noodle soup, whether made just with chicken stock and lots of vegetable (no chicken meat) or made with veggie bouillon broth and a bit of chicken meat. And you can of course skip the noodles as well and use more vegetables.   Note: You can cook the noodles right in the soup if you plan on eating the soup in one sitting. If you think you'll have leftovers, cook the noodles separately and add to each portion when serving. If the noodles sit in the soup for very long they'll swell up and soak up all the broth.  ... Read more »

When you poach a chicken, you're doing two things: You’re making a delicious poached chicken, and you're making a savory chicken broth that you can use in many ways. When I get gorgeous bunches of celery from my CSA I'm often inspired to poach a chicken and then use more celery when I make chicken noodle soup, etc. ... Read more »

[caption id="attachment_1535" align="aligncenter" width="665"] Pretty Salad.[/caption] –adapted from Plenty by Yotam Ottolenghi... Read more »

--adapted from Roots by Diane Morgan   Diane has brilliant combinations of vegetables in this book that are well-suited to CSA/local cooking. I highly recommend picking up a copy of the book. This salad is a wonderful, cool weather treat full of crunch and fresh flavors.  Use a vegan mayonnaise or yogurt to make the dish vegan. ... Read more »

[caption id="attachment_8991" align="aligncenter" width="660"] The vegetables and the parboiled whole grain farro.[/caption] This is a rustic, delicious “risotto” that is a bit chewier thanks to the farro and perfect for wintery weather. You could certainly use Arborio rice or barley instead of the farro if that’s what you have on hand. If you have whole farro, i.e. not pearled you'll want to parboil for 10 minutes first. Feel free to make other changes too, add a clove of garlic, use romano instead of Parmesan, skip the wine, . . .... Read more »

--adapted from Cooking From an Italian Garden by Paola Scaravelli & Jon Cohen   This is a fun side dish--the combination of the cooked celery, tomatoes, garlic and parsley is delicious. It's good with a frittata or even over pasta or quinoa or some such.... Read more »

  --adapted from Jane Grigson via Food52.com   Simple, elegant and lovely. This is a perfect thing to do when you have a bunch of CSA or market celery. You can also substitute celery root for a twist on this soup.... Read more »

--inspired by Jamie Oliver   This is delicious, fast (if you have cooked chickpeas on hand or if you use canned), easy and nutritious. The rosemary, garlic, celery, carrot and hot pepper combine for a surprisingly rich flavor base. The shape of the pasta is important so if you can find little tubes (tubetti or ditalini) use those. If not, small elbow macaroni can work.   ... Read more »

--inspired by Food52.com   This is crunchy, fresh and delicious! The lime juice and zest are prominent and balance the richness of the cheese. You can certainly use shallots or regular onions, red or not for this but if you have Torpedo onions by all means use them. ... Read more »

This savory salad uses celery leaves as well as the stalks. It's an adaptation of a classic Roman dish of Puntarelle, the bitter, wild greens who's stalks very loosely resemble celery. You can cut the celery in two ways. You can cut them all into thin strips as described below or you can do that for the larger ribs and just thinly slice the smaller ones on the bias.... Read more »

  --inspired by 101cookbooks.com   The lemon, nuts and raisins bring this together into a tangy, sweet, crunchy and bright salad that keeps really well. You could skip the Parmesan and add a few more raisins and nuts to make it vegan.   Serves 4-6... Read more »

  This salad is bright and strongly flavored. You could add a little feta or goat cheese for a bit more richness but it's good as is.  ... Read more »