Characteristic: gluten free

[caption id="attachment_6164" align="alignleft" width="631"] The simple version, sans avocado.[/caption] This is so quick and delicious. The plain version is just tomatillos, onions, garlic, Serrano chilies and cilantro. The second version includes an avocado, blended in for a creamy, deluxe version.... Read more »

This dish materialized the last day before my next CSA share's arrival and it successfully used up what needed using. You could substitute leeks for the onions or use different greens--use it as a template. I turned it into a complete meal by serving it with hard-boiled eggs I happened to have on hand.  ... Read more »

  The mint or some tender herb makes this salad vibrant and the yogurt dressing adds a refreshing tang. Scale this as you’d like. If you have a big crowd use a whole head of cabbage.   Serves 4-6  ... Read more »

  What to do with basil before the tomatoes are ripe? This salad, for one thing. I was in a hurry when I made this and really wanted to add toasted sunflower seeds but had none toasted. I’ve always toasted them in the oven but didn’t have enough time to do so. I toasted them in my cast iron skillet with just a little olive oil and salt. I had the heat on pretty high and they almost got too dark but I caught them, tossed them around a bit and reduced the temperature and toasted a bit more—in total probably just for about 5 minutes. They were smoky and delicious.   Serves 4  ... Read more »

I invented this salad one evening for a dinner party with a theme of chimichurri--the hosts were grilling lots of meats and guests were asked to bring chimichurri (the herby vinegary Argentinian sauce) and/or a side dish. It turned out to be one of those fortuitous creations that bears making over and over again. It holds up really well (up to two days later it's still good) so it's great for summer potlucks and picnics.   I have used various white beans, from large ones called Mortgage Runner beans that is not commonly available to Purgatorio, Cannellini, or Tarbais/Tarbesque, etc. Change the ratio of beans to peas to shrimp however you'd like. And skip the shrimp if you'd like. It's fantastic without! [caption id="attachment_8152" align="alignleft" width="640"] Without shrimp.[/caption]... Read more »

When you have a lot of garlic scapes and if you are sensitive to lots of raw garlic (as it is in garlic scape pesto) then this is a great way to prepare them . . . .or a good reason to buy a big bunch at the farmers' market! You can make a smaller batch of either of these, just scale down to suit your needs and taste as you go.   I made two versions, both with sautéed garlic scapes which sweetens and mellows them significantly. One version is more of a spread really that is perfect in a sandwich or as a part of bruschetta or stirred into deviled eggs or egg salad and one a bit saucier and great with meat, fish, simple boiled or roasted potatoes, beans, etc. [caption id="attachment_6049" align="alignleft" width="382"] I served the saucier version, below) with roasted potatoes and sausages and loved it.[/caption]... Read more »

  This is so good! I can eat the whole dish by myself. Serve it as a side or with rice.  ... Read more »

You can make this as written with parsnips and celery root or make substitutions (see Variations). I’m sure potatoes and sweet potatoes would be comfortable in the mix too so feel free to use it as your use-up-random-veggies dish if you need to. I made the dish pictured above with parsnips, celery root and rutabaga and it was delightful.   You want to slice your veggies very thinly. A sharp knife works great if you’re comfortable and a bit practiced and the food processor is a good alternative too.  ... Read more »

I love the ratio of greens to rice in this dish. It is light, fresh and lovely and you can substitute with other greens (fava tops, chard, lots of parsley and/or cilantro). It really doesn’t take too much time and is so worth the bit of effort of stirring and adding broth occasionally for 20 minutes.   If you’re using pea shoots, taste the stems and tendrils raw. They should be tender and delicious raw as well. If you find tough fibrous parts, trim those off. And chop the spinach and pea shoots quite finely, into 1-2-inch pieces. The greens blend with the rice more easily when the pieces aren’t too big. ... Read more »

In typical fashion, this dish came about because I had asparagus, radish tops and snap peas on hand and was in a bit of a hurry and needed to make a one-dish dinner. My son also loves risotto and I can pack it full of most vegetables and he'll devour it. And by all means use whatever vegetables or herbs you have on hand instead of this particular combination. Just add the vegetables in sequence if they have different cooking times. If you have veggie bouillon or some other stock or broth on hand this really is a quick dinner--30 minutes, start to finish. ... Read more »

    I refer to this base often in this recipe collection. For me it's an essential item to have in the freezer for risotti, soups, braises, to cook grains and lentils in instead of water, etc.   All you do is clean the appropriate vegetables (carrots, onions, leeks, parsley . . . .) and process them until they are very finely chopped, add lots of salt, process again and spoon into a jar. The salt keeps the paste scoop-able when frozen so it's easy to use. Don't be put off by the quantity of salt. This makes about 50 meals worth of broth.... Read more »

This is a versatile, bright Italian herb sauce. I often just make it with parsley, garlic, lemon juice or vinegar, oil and salt but the addition of capers and little onion makes it a little richer. Some versions include a couple of anchovies. And some include a hard boiled egg, the yolk mashed and combined with the other ingredients and the white, finely chopped and stirred in at the end. You don’t need to use a food processor and sometimes I prefer the slightly rougher texture of it when all is chopped by hand but I often use the processor.... Read more »

Chimichurri is a bright, vinegary, herb-packed sauce that originated in Argentina and is served with all that grilled beef. It's a really versatile sauce and a close cousin to the Italian Salsa Verde of which I'm equally fond.   In this version I used the  fresh radish tops that came in my CSA recently to replace some of the more typically used herbs and put the tops to good use. ... Read more »

This takes minutes to stir together and uses those beautiful fennel fronds that are often still attached to the fennel bulbs in your CSA share or at the market. And garlic scapes, the sometimes straight, sometimes curly shoots from hard neck garlic plants are juicy and tender and pack a nice garlicky punch in this sauce. You might serve this sauce with grilled fennel and garlic scapes and grilled salmon. Makes about 2/3 cup sauce.... Read more »

Mustard greens pair nicely with the sweet and fragrant green garlic, the immature stalks of garlic, used much like green onions, in the spring. And the brown mustard seeds give the dish a little zip and crunch. I had this over black beans and rice one day and with a fried egg the next. ... Read more »

Starter, snack, lunch, dinner (with some good bread). . .I could eat this at any time and in great quantity.... Read more »

-adapted from Vegetable Harvest by Patricia Wells   The Oregonian ran this recipe of Patricia Wells' many years ago and I've made it ever since. I would never have thought to   flavor asparagus with bay leaves and rosemary but after the first time it became an instant favorite. If you have access to fresh bay leaves (there are several bushes and trees in my neighborhood and I've made friends with the owners for just the purpose of regular access to fresh bay leaves) this is a great place to use them.... Read more »

  I have many versions of homemade mayonnaise and aioli on this site. This one came about one spring to use up a half bunch of dill that was about to go south. I used it as a dip for fat spears of steamed asparagus one day and spread it on sandwiches the next and dressed arugula with it the third. It's delicious with tarragon, parsley, basil or other tender herbs.... Read more »

One beautiful spring evening when I couldn't bear the thought of coming in to cook dinner I threw together this little sauté and it was a keeper. The spices make it a bit more interesting and the cool yogurt a nice counter point. You can use most any vegetable and can certainly make it spicy or play with other seasonings, like adding ginger or coriander as well. I used chard, potatoes and onions in this version. ... Read more »

--adapted from Tapas by Penelope Casas   This is a fresh, assertive salad. Roast some potatoes and make a romesco sauce and call it dinner.... Read more »