Characteristic: gluten free
Spring Green Salad with Mizuna and Fava Greens and Tahini Dressing
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Fava Greens with Walnuts, Onions and Sherry Vinegar
This is quick and delicious. You can serve it as a side to meat or fish or top pasta or rice or other grains with it.
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Grilled Spring Onions and Fava Beans
This is best with small, young, tender pods.
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Cook-With-What-You-Have Salad with Greens and Beans
I am a bean evangelist (delicious, inexpensive, shelf stable, etc.) I love adding whatever cooked beans I have in the fridge to salads made with whatever I have on hand. It’s an excellent template. This is a favorite lunch or quick addition to dinner. Quantities and ratios are up to you.
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Radicchio, Orange and Olive Salad
This is a gorgeous salad with robust flavors. You can even skip the olives if you don't have them. Still delicious, as in the above version! Citrus fruit pair well with the slightly bitter chicories.
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Tzatziki
This cool, creamy Greek side/spread/dip is good with most anything. Scoop it on toasted bread, add it to pita or regular sandwiches. Top boiled potatoes with it or thinly sliced broiled beef or dollop it on toasted baguettes (sliced the length of the loaf) after you've rubbed the bread with garlic and layered with tomatoes and sprinkled with salt.
You can invert the ratio of cucumber to yogurt or change it in any way you want just taste and be sure it has plenty of garlic, salt and acidity. And if you don't have dill use cilantro, basil, parsley, oregano--not authentic but all delicious!... Read more »
Potato Salad with Creamy Dill and Mustard Dressing
This is a classic flavor combination. Top with cooked, crumbled bacon if you feel like gilding the lily.
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Shredded Collard Green Salad with Pickled Apples and Walnuts
--adapted from Gourmet
This salad is best if you can let it sit for 15 minutes or so before eating. As with most raw kale/collard salads this gives the greens a chance to soften a bit.... Read more »
Collard Greens with Winter Squash and Bacon
I threw this dish together one night and it turned out to be a winner. You could fry or poach an egg to serve on top of this and call it dinner.
For this dish to work you need a large skillet and you need to cut the squash into really small pieces. I suggest 1-inch long little batons or some such. You want the vegetables to have enough room so they sauté/brown rather than steaming.... Read more »
Quick-Cooked Collards with Citrus and Raisins
-- slightly adapted from Vegan Soul Kitchen by Bryant Terry
I first met author, chef, activist, music lover and all around mover-and-shaker Bryant Terry at a Slow Food Event in Portland, OR when his book Vegan Soul Kitchen came out. He demo'ed this dish a part of lecture/presentation which included him tossing the finely chopped collard stems, aka confetti, into the air. I have been making this delicious dish ever since. You can skip the raisins and it's still a vibrant dish though Bryant's combination is worth trying--good even according to raisin-haters I know!
Bryant talks about this dish as symbolic of his approach to cooking--fresh, lively twists on traditional dishes and treasured ingredients. His combinations are never short of inspired and in his subsequent books Inspired Vegan and Afro Vegan he continues on his path of satisfying, gorgeous, culturally and historically-rooted food.
I love this as a side dish or in a quesadilla with some grated sharp cheddar. I’m not a big fan of raisins in savory dishes but they are essential here.
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Collards and Beans
This is more of a template than a recipe and one of many greens and beans dishes you'll find on this site. Any bean and any green will work here. Canned beans are fine too.
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Black Beans, Winter Squash, Avocado and Cilantro
This is really just a suggestion of ingredients to combine and a loose technique. You can add sweet peppers, hot peppers, spices, other herbs and/or add cheeses or toasted nuts and even omit the avocado, as in the version above. It's simple to quickly toss together ingredients like this and have a vibrant dish for any time of day.
If you don't have time to roast squash in the oven and have one that's easy enough to peel or doesn't need peeling, like delicata, then you can just sauté the squash in a large, skillet in about 10 minutes.
Quantity is completely up to you, as are the ratios. Just taste and adjust with citrus and other seasonings.... Read more »
Tomatillo Salsa Verde
--adapted from my friend Jody Berry
Feel free to halve the recipe or change the ratios a bit--the above photos reflect half of the below recipe.
It's perfect in fish tacos or as an enchilada sauce or just with chips or with beans.... Read more »
Escarole with Apples and Blue Cheese
--adapted from Chez Panisse Vegetables by Alice Waters
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Roast Chicken with Grilled Chicory (Sugarloaf or Escarole) and Potatoes
The chicory sweetens and intensifies when seared, grilled or broiled and is a delicious foil for the juices and tender meat of a roast chicken.
You may well have a tried-and-true chicken roasting technique, however, if you don’t or just want a new, good, foolproof one, here you go. The butter and the 20-min “rest” in the oven with the door cracked are probably the two things that make this chicken memorable.... Read more »
Long-cooked Chard and Onions
This is a bit of an atypical way to cook chard since you cook it for a quite a long time. It is well worth it though—silky and rich.
Wash a large bunch of fresh chard. Separate the leaves from the stems and reserve stems for another use or slice them thinly and use them in this dish. Cut the leaves into 1-2 inch ribbons. Slice a large onion and begin stewing it and the stems, if using, in some olive oil in a good-sized sauté pan. When the onion has softened a bit add the chard, season with salt and pepper, cover and stew, stirring occasionally for 20-30 minutes. The moisture from the leaves and onions should be enough to cook it, slowly, but if it gets too dry you can add just a little water. Remove from heat when the vegetables are silky and tender.
I’ve used this as a pizza topping with some feta, as a pasta sauce or just a side to whatever else I made for dinner. It's also wonderful with eggs.... Read more »
Celery Root Remoulade
This is the classic French way to prepare celery root--and it is so very good. The celery root softens a bit but keeps that fresh, earthy flavor. A classic Celery Root Remoulade exclusively uses mayonnaise in the dressing, which is good but I suggest a combination of Greek yogurt and mayonnaise for a slightly tangier and fresher flavor here but by all means use just mayonnaise if that’s what you have.
Quantities are approximations so adjust depending on the number of people you’re feeding, how much celery root you have, etc.... Read more »
Celery Root Sauté (with or without Bacon)
This is the way I prepare celery root when I’m in a hurry and it's always delicious.
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Celery Root Soup
--inspired by Davidlebovitz.com
David Lebovitz is one of my favorite bloggers. His writing is witty and transporting and I trust his recipes implicitly and only tinkered a bit with this one. This is delicious, elegant and easy to make. If your celery root is smaller or you want to make a smaller batch just adjust everything accordingly.
8-10 Servings... Read more »
Warm Celery Root and Green Lentil Salad with Hazelnuts
--adapted from Plenty by Yotam Ottolenghi
This dish is substantial enough to make a light main course. The earthy flavors of the nuts and the lentils are balanced by the sharpness of the vinegar and the fresh mint. Don’t skimp on the salt - lentils need a lot of it. You can serve this warm or at room temperature.
Serves 4... Read more »
