Characteristic: template

In the summer when I don't want to turn on the stove and do much cooking, I rely on already cooked beans, chickpeas, and grains for quick, satisfying meals, often in the form of salads. Here's a version that is begging for adaptations based on what you have in your CSA share, garden, etc.   This is a meal-in-one and can be adapted and scaled as you see fit. Vary the grains, herbs, and onions based on what you have on hand.  ... Read more »

[caption id="attachment_13993" align="aligncenter" width="660"] I happened to use Green Zebra tomatoes for the above version, not unripe tomatoes, but just a varietal that is green when ripe.[/caption] This quick salad is what I make all summer long when tomatoes (and cucumbers and leafy herbs) are at their peak.  This is not panzanella, at least not in the typical Tuscan sense, though it may look a bit like it. This is panzanella, the wonderful, soggy, yes soggy, Tuscan dish I enjoyed day after day in Italy and also make frequently in late summer.   This is a wonderful template for most any late summer produce and is very open to substitutions.  ... Read more »

--adapted from Heidi Swanson's 101cookbooks.com    Kormas refer to curry-like dishes that have yogurt or cream (or coconut milk) stirred into them towards the end of cooking. There are hundreds of variations, with or without meat. This is a simple vegetable-based version that you can easily make on a weeknight.  This one gets some heft from either tofu or chickpeas. You might be tempted to skip the toasted almonds or not be a fan of nuts in savory food, but don't if you can help it. Even just a few add a lot to the finished dish.   Variations You can vary the vegetables as you see fit. Green beans, sweet peppers, sweet potatoes, cauliflower, leafy greens, turnips, parsnips, are all delicious. Add meat of your choice if you like, or stick with tofu/chickpeas ... Read more »

This is a quick, savory pan-full of late summer goodness. The dill adds a nice herby touch. And this is more technique than recipe.  ... Read more »

In late summer and early fall in many parts of Italy, sweet red peppers are stewed with onions and tomatoes (and sometimes sausages) and then ladled over bowls of creamy polenta. You can add eggplant or summer squash or use fewer tomatoes, more peppers or just make a tomato sauce.  In this version I've added leftover pot roast. You'll likely have leftover polenta which makes wonderful leftovers, with or without sauce.  ... Read more »

This combination is reminiscent of the White Bean, Albacore and Arugula Salad. I think of this as the late summer version with a bit more sweetness and color, thanks to the peppers. As with most salads, you can scale this up or down, however, you'd like and you can change the ratio of beans to vegetables to suit your taste and what you have on hand. Just taste and adjust the dressing accordingly.  I tend to make a good amount of this salad since it keeps well and makes a good lunch the next day.  ... Read more »

Frittatas come to my rescue often. This combination, made with the sweet peppers, potatoes and basil is fantastic. And if you have lots of people to feed or want to stretch the eggs you have you can always add ½ cup -3/4 cup (or more) milk to the egg mixture.   Leftover frittata makes a wonderful sandwich filling with a  few leaves of arugula or other greens if you have them, or is just a wonderful snack or lunch as is. Variations Substitute other vegetables, such as zucchini, asparagus, peas, broccoli, cauliflower or kohlrabi for the pepper and/or potatoes. Leafy greens are also delicious, such as spinach, kale, chard, mustard or collard greens. Add feta, fresh goat's cheese or grated sharp cheddar or a cheese of your choice, when you add the egg mixture to the vegetables. Tear up a slice or two of crusty bread and add it to the egg mixture.   Serves 3 as an entrée 5-6 as a side.... Read more »

This can be adapted in any way you want. If you like spice by all means add more jalapenos or Czech Black peppers. Feel free to add lots of chopped cilantro and/or parsley.  ... Read more »

[caption id="attachment_13598" align="aligncenter" width="660"] This version included lots of garlic scapes and fava beans but no peas. It's a good template to use what you have.[/caption] This is a classic Italian preparation for a variety of spring/early summer vegetables and here's a version with peas and pea shoots. You can toss it with pasta or gnocchi, topped with some aged pecorino or Parmesan or enjoy as a side with fish or meat or egg dishes. ... Read more »

Italians make many versions of this simple dish. It is suited to spring time and the tender green (and sometimes leafy) produce that starts showing up in the markets.   The veggies, in typical Italian style, are not left al dente (like pasta is) but are cooked through and sometimes even mashed up a bit to really blend the flavors. You can finish with fresh herbs, a squeeze of lemon juice or simply with salt, pepper and a little more olive oil.  Serve alongside fish, or top it with a fried or poached egg or toss it with pasta or just with some crusty bread and cheese for a light dinner.... Read more »

This is one of my favorite ways to eat parsnips. It takes about 10 minutes—start to finish! Scale it up as needed.   Serves 2... Read more »

Lovely tender little parsnips baked with a bit of milk, some potatoes and leeks make for a sweet and fragrant dish. I make this in an 8 x 13” dish and we eat it over several days but by all means halve the recipe if that seems like too much.... Read more »

  Versions of this dish are made all over the Caribbean though not necessarily with this many vegetables. It’s a satisfying one-dish meal and very easy to prepare and a great way to integrate fresh produce into the main dish itself. It’s a pantry dish in that basically all you need is rice, beans, onion, garlic and coconut milk. And if you have tomatoes and celery or greens of some kind, great!  ... Read more »

[caption id="attachment_5881" align="aligncenter" width="640"] This version didn't have mizuna but had cabbage in it instead.[/caption] This is a robust, bright salad that is begging for seasonal adaptations, protein additions (leftover chicken) etc. It can be made vegan with a non-dairy substitute for the yogurt. And it’s good the next day, if a bit softer.... Read more »

This is a fairly quick and satisfying meal that uses up most any vegetable you have on hand. Once you make it a few times you won't need to look at a recipe and will have fun with whatever version you conjure. If you're using summer squash or other quick cooking vegetables, add them to the curry a bit later since they will take less time to cook and you want them to keep their shape just a bit.... Read more »

I had a green salad dressed with a light peanut sauce at Smallwares (a restaurant in NE Portland) a few years ago which inspired me to create this one. I’ve never tossed a green salad with this kind of dressing and was delighted to discover the combination.   This is another CSA Heavy Hitter recipe in that you can adapt the salad and sauce ingredients to suit your taste/what you have in the fridge and pantry. You can make the sauce spicier, you can add different vegetables, and so on and so forth.... Read more »

This is more technique than recipe and is one of those that can be endlessly adapted and is a good template.  ... Read more »

Stewed leeks make a wonderful galette topping. This is delicious at room temperature as well and if you can figure out how to transport is a great picnic/potluck dish. With a big green salad it's a perfect light supper. [caption id="attachment_18373" align="aligncenter" width="660"] For this version I halved (lengthwise) a few asparagus spears and arranged them like spokes which was pretty but the spears tend to fall off when eating. You can have all sorts of fun with variations though. . .[/caption]... Read more »

  This is a very adaptable salad (template). Substitute vegetables and herbs as you wish just be sure to chop everything quite small. This is a good dinner salad on a warm night especially if you add cooked beans, cheese and/or toasted seeds or nuts or cooked chicken.   This makes a lot of salad so feel free halve the recipe. I load mine up with herbs—mint, parsley, cilantro, chives and thyme. The more the better!... Read more »

[caption id="attachment_3965" align="aligncenter" width="678"] The above version includes a some canned Oregon Albacore, which his a lovely addition.[/caption] I love green onions and especially the greens, so I use them liberally here. You can cut back if you’re not as much of a fan. The chili oil, of which you’ll have some leftover, is wonderful on any salad or meat or roasted vegetable.  ... Read more »