Characteristic: gluten free
Broccoli and Lamb (or Beef) Stir-Fry
--adapted from Tender by Nigel Slater
This is a very quick, satisfying dinner. It's delicious with regular broccoli but even better with the tender purple sprouting broccoli that shows up in later winter/early spring at markets and year-round CSA shares. If using purple sprouting broccoli be sure to use the stems and leaves as they are part of the charm and are tender and sweet.
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Green Curry with Broccoli and (Green) Garlic
This is the simplest of curries. Just a few ingredients and the broccoli and garlic shine. I love to make this dish in the spring when green and then fresh (uncured) garlic is in the CSA share or at the market. The immature garlic is sweet and fragrant and you can use a lot of it without it imparting a sharp flavor.... Read more »
Garlicky Sesame-cured Broccoli Salad
--adapted from In the Kitchen with a Good Appetite by Melissa Clark
I don't love raw broccoli but this is one of the exceptions. And since this salad rests/marinates for an hour before eating it softens up a bit too. This is a perfect side dish but you could cook a pot of rice and have yourself a delightful supper or make a simple frittata (my go-to suggestion for when you’re in a hurry). You could add also some carrots or peppers to it. . . . use what you have as the dressing and technique are stellar.... Read more »
Roasted Broccoli (and/or Brussels Sprouts) with Tahini Lemon Sauce
[caption id="attachment_10373" align="aligncenter" width="660"] I tossed in a handful of chopped garlic scapes with this batch. They got crispy and sweet and were a wonderful addition.[/caption]
Cauliflower is usually the cruciferous vegetable that’s roasted but broccoli is also delicious, as are Brussels Sprouts.
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Vegetable and Beef Fried Rice
This is a template for utilizing whatever bits and pieces you have on hand. Quantities are all approximations and you can vary them as you like. You just want to be sure you cut the vegetables small and fairly uniformly and you don’t want to crowd your skillet or wok. To avoid a soggy dish you need to be brave with the heat.
I recommend making twice (or more) as much rice as you need for any given dish and freezing the remainder to have on hand for fried rice, rice pudding, to add to soups, etc.
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Bok Choy Fried Rice with Peanuts and Coconut Milk
This is a great way to use up leftover or previously frozen rice and whatever veggies you have on hand. You can easily add chicken or beef, cut fairly small. If you’re going to add meat, stir-fry the veggies first, then remove from pan, add meat and stir fry until cooked. Add veggies back in as well as rice, garlic, etc. and proceed with recipe. The addition of coconut milk is a bit unusual here but I think it’s a nice touch.
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Beets with Yogurt and Horseradish
I love this combination—the bite of the horseradish and the sweet earthiness of the beets. I do not give quantities below so just taste and adjust. How much horseradish to use is really a matter of taste. Start modestly and increase to your liking. The dressing also gets stronger as it sits. I would probably start with 2-3 teaspoons of finely grated horseradish for 1/3 cup yogurt for about 3 medium-sized beets.... Read more »
Lentil and Roasted Beet Salad with Toasted Nuts
This is a lovely combination any time of year. You can substitute cooked barley or farro for the lentils. You can add lots of cilantro (or parsley) to the dressing. Adapt as you see fit as it's a great base for many ingredients. And this makes a lot of salad so feel free to half the recipe if you'd like.
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Beets and Beet Greens with Garlicky Yogurt
This dish is quite garlicky. Reduce if you want it milder. And you can substitute spinach, chard or turnips greens if you don't have beet greens.... Read more »
Summer Squash with Tomatoes, Basil and Lemon
--inspired by Tender by Nigel Slater
This is a favorite summer squash dish. The addition of the lemon juice is critical. And a fried or poached egg makes this a complete meal for me, one I could eat all summer long.... Read more »
Arugula Walnut Pesto
I like a slightly higher nut to green ratio in arugula pesto as the sweet richness of the nuts balances the intensity of the arugula. A handful of sorrel leaves or parsley is a nice addition or substitute either for a bit of the arugula if your arugula is on the strong side.
This pesto is good with pasta, or boiled or roasted potatoes or as a spread on toast or with eggs. It is best used within a day or two of making it as it can turn a bit bitter.... Read more »
Spring Salad with Arugula and Radishes
Green salads are so tender and delicate in the spring. The radishes add color and texture to the greens and the toasted sunflower seeds add just enough heft and crunch.
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Grated Beet and Apple Salad
--adapted from Vegan Soul Kitchen by Bryant Terry
This is a gorgeous and refreshing salad--no surprise from the talented and wonderful Bryant Terry.
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Roasted Beet Salad with Apple, Sharp Cheddar and Toasted Nuts
Cabbage Apple Slaw with Walnuts and Blue Cheese
[caption id="attachment_17403" align="aligncenter" width="600"] You can easily omit the blue cheese and it will be just as delicious.[/caption]
This is a classic combination of ingredients and a wonderful addition to the Thanksgiving table or any meal, really.
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About: Dry Beans
Beans, beans, beans... the humble and amazing dry bean is notably tastier and cheaper than canned beans and once you get in the habit, really simple to prepare. And since the dry beans you will find at the market or in your CSA are rarely more than a year or two old, they will cook quickly and evenly. You will likely encounter pinto, borlotti, black and a variety of white beans in the markets and CSAs with some farmers growing a much greater variety of beans.
Beans are a staple the world over and are used in every imaginable dish, from baked beans to bean and peanut stews in some African countries to Italian Ribollita or Pasta e Fagioli to Brazilian Feijoada to Cassoulet and Cuban Black Bean stew and Indian Dals. And of course when cooked from scratch with just a clove or garlic and bay leaf they are the perfect base for a hearty salad, soup, chili, taco, etc. Bean are delicious and good for you; they are an excellent source of soluble fiber as well as protein, complex carbohydrates, folate and iron.
I tend to soak and then cook my beans though I sometimes cook them without soaking, slowly, in the oven with delicious results as well. The links below offer many tips and recipes for preparing your dry beans.
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Brussels Sprout Salad with Apple and Cheddar
--adapted from River Cottage Veg by Hugh Fearnley-Whittingsall
This simple salad is fresh, sweet, tart and crunchy--a perfect combination. It would make a lovely salad for the Thanksgiving table.
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Quinoa, Parsley and Roasted Root Vegetable Salad
This is endlessly adaptable and fresh and satisfying. It's a very distant cousin to tabbouleh. Don't by shy with the lemon or herbs.
Serves 4-6... Read more »
White Chili with Rutabagas, Turnips and Parsnips
This is a simple flavorful stew that you can adapt with whatever hearty root vegetables you have. You could add sweet potatoes or carrots. This is a mild chili but you can certainly make it spicier with a spicy chili powder or the addition of fresh chilies. You can also use ground beef instead of the chicken or omit the meat entirely. This recipe makes quite a bit so feel free to halve the recipe or freeze half for future meals.
Serves 6... Read more »
Mashed Rutabagas (and Turnips)
This is a simple, delicate dish. The bit of freshly ground nutmeg adds a wonderful dimension. You can just use rutabagas and of course add other vegetables (potatoes, celery root, etc.) though I particularly like how sweet and light this mash is with just these one or two roots.
Serves 3-4 as a side... Read more »
