Thai Cucumber salad

• 1/4 c sugar

• 1/4 c seasoned rice wine vinegar

• 3/4 tsp salt

• 1/2 c water

• A few generous pinches of red pepper flakes

• 3 large-ish cucumbers, peeled, seeds scraped out, and thinly sliced

• 1 small red onion, thinly sliced

• 1/4 cup fresh mint or Thai basil, roughly chopped

• 1/2 cup fresh cilantro, roughly choppd

• chopped toasted peanuts for garnish (optopnal)

Directions: 

1. Combined the sugar, vinegar, salt, water, and red pepper flakes in a saucepan over high heat. Stir until the sugar is dissolved and bring to a boil. Simmer about 1 minute, then remove from the heat and allow to cool.
2. Toss together the cucumbers and onions. Pour the dressing over and then toss in along with the mint and cilantro. Chill for a half hour or more to allow the flavors to combine, garnish with peanuts, and then serve.

Zucchini Butter Pasta

• 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste

• 8 ounces (225 grams) spaghetti, cooked al dente

• 1 cup (235 ml) pasta water, reserved

• 1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated

• 6 tablespoons (85 grams) unsalted butter

• 4 garlic cloves, minced

• 1/4 teaspoon red pepper flakes, or more to taste

• 1/2 cup (45 grams) grated parmesan

• Handful fresh basil leaves, cut into thin ribbons

Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.

Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.

Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. Finish with remaining parmesan and basil.

Pasta with Fennel, Kale, and Lemon

• 2-3 tablespoons extra virgin olive oil

• ½ large red onion thinly sliced

• 2 fennel bulbs, tough outer layer removed and fronds reserved thinly sliced

• 3 large garlic cloves finely slivered

• 2-3 large pinches red pepper flakes

• 1 large bunch of lacinato kale tough stems discard and leaves roughly chopped

• juice of one lemon

• 10 ounces spinach fettuccine

• kosher salt

• freshly ground black pepper

Put a large pot of well-salted water on to boil. Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions are beginning to soften.

Turn up the heat to medium, add the sliced fennel, and saute gently for an additional 6 to 8 minutes or until the fennel is tender and slightly caramelized. Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.

When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the kale to the pasta pot about 2 to 3 minutes before the pasta is done cooking.

Drain the pasta (reserving ½ cup of the starchy cooking water) and greens thoroughly and toss with the onion and fennel mixture in the pan - adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately.

Drizzle each serving with lots of grated parmigiano-reggiano cheese.

Curtido

1/2 head cabbage , finely shredded

1/2 red onion , very thinly sliced

2 carrots , finely shredded

1 fresh jalapeño pepper , sliced (optional)

hot boiling water

1/2 teaspoon oregano

salt, to taste

1/2 cup white vinegar (or apple cider vinegar)

Boil 4 cups of water. Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible.

Add cabbage to large bowl. Add carrot, onion, jalapeno, oregano, and vinegar and toss well to combine. I like to put it all in a bowl with a lid and shake it.

Curtido tastes best after it has marinated for several hours or days, but you can enjoy it fresh if you’d like. 

Store curtido in a covered container or mason jar for up to 1 week in the fridge.

Gyoza

For the Dumplings:

• 1 pound finely minced Napa cabbage (about 1/2 a medium head)

• 1 tablespoon kosher salt, divided

• 1 pound ground pork shoulder

• 1 teaspoon white pepper

• 1 tablespoon minced fresh garlic (about 3 medium cloves)

• 1 teaspoon minced fresh ginger

• 2 ounces minced scallions (about 3 whole scallions)

• 2 teaspoons sugar

• 1 package dumpling wrappers (40 to 50 wrappers)

• Vegetable or canola oil for cooking

For the Sauce:

• 1/2 cup rice vinegar

• 1/4 cup soy sauce

• 2 tablespoons chili oil (optional)

For the Dumplings: Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine. Transfer to a fine mesh strainer and set over the bowl. Let stand at room temperature for 15 minutes.

1. Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard liquid.

2. Combine pork, drained cabbage, remaining teaspoon salt, white pepper, garlic, ginger, scallions, and sugar in a large bowl and knead and turn with clean hands until mixture is homogenous and starts to feel tacky/sticky. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired.

3. Set up a work station with a small bowl of water, a clean dish towel for wiping fingers, a bowl with dumpling filling, a parchment-lined rimmed baking sheet for finished dumplings, and a stack of dumpling wrappers covered in plastic wrap.

4. To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, place spread a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper, in the shape of a disk. Use the tip of the finger on your other hand to gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.

5. Working from one side, carefully seal filling inside wrapper by folding into a crescent shape, pleating in edge as it meets the other (see above for more detailed step-by-step instructions). Transfer finished dumplings to parchment lined baking sheet.

6. To Cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat until shimmering. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 minutes.

7. Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove lid. Continue cooking, swirling pan frequently and using a thin spatula to gently dislodge the dumplings if they've stuck to the bottom of the pan, until the water has fully evaporated and dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up before immediately serving with sauce.

8. For the Sauce: Combine vinegar, soy sauce, and chili oil. Serve.

The Best salad dressing in the world for spring salads

This is my favorite dressing ever. You will never buy dressing again. All you need for a spring salad is this and your greens and maybe a few sliced radishes.

You do need an immersion blender which is one of the few appliances I feel is pretty essential to the CSA kitchen. It emulsifies the dressing beautifully making a beautiful creamy vinaigrette.

The Sherry vinegar is also pretty essential though you can sub in whatever you have. Sherry vinegar feels fancy but you can get it at Big Y in in the vinegar section and it really ups your salad game.

3/4 cup olive oil

1/4 cup sherry vinegar

1 glug maple syrup

1 squirt brown mustard (or any mustard you have on hand)

salt to taste

a few grinds pepper

1 glove garlic, a garlic scape or 1 green garlic, chopped

Add all ingredients to a container (a wide mouthed quart mass jar works great for easy storage). Insert your immersion blender and blend until smooth and creamy. You can also add in some fresh herbs (parsley is great) prior to blending if you like.

French onion pasta

This recipe is super easy and highly flexible. Its fairly small (no leftovers feeding 3 adults) so beef it up if you want leftovers. Always use yellow onions, best for caramelizing. I added mushrooms to the caramelized onions and I bet adding red peppers or other veggies would be tasty too.

2 tbs. butter

2 medium yellow onions, thinly sliced

1/2 tsp. salt

1/4 port (or sherry, red wine, or additional broth)

3 cups chicken or vegetable broth

8 ounces dry pasta like rigatoni, fusilli or orechette

5 sprigs fresh thyme (or some dried if you don’t have fresh on hand)

1/4 tsp black pepper

1/2 c. shredded Gruyere or parmesean

In a large pot, melt the butter. Add the onions and salt, stir and cook on low heat stirring regularly until onions are brown and caramelized, about 20 to 25 minutes.

Add the port to deglaze the pot by scraping up any bits on the bottom of the pot.

Add the stock or broth, pasta, thyme and pepper and bring to boil. Stir and cook, adjusting the heat to keep the pasta boiling. Cook until the pasta is softened and the liquid has reduced, about 15 to 20 minutes. Remove from the heat and add the cheese. Taste and adjust the salt and pepper as needed.

Serve and top with more parmesan.

Sweet potato (or squash) cinnamon rolls

A very tasty cinnamon roll with squash, so I think that counts as a vegetable in your diet!

Dough

• 6 tablespoons (85 grams) unsalted butter, to be divided

• 1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)

• 2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)

• 3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out

• 1/4 cup (packed) (50 grams) light or dark brown sugar

• 1/4 cup (50 grams) granulated sugar

• 1 teaspoon (6 grams) table salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon freshly grated nutmeg

• 1/8 teaspoon ground cardamom (optional)

• 1/4 teaspoon ground ginger

• 2/3 cups (160 grams) winter squash puree, canned or homemade

• 1 large egg

• Oil for coating rising bowl

Filling

• 3/4 cup (packed, 145 grams) light or dark brown sugar

• 1/4 cup (50 grams) granulated sugar

• 1/8 teaspoon table salt

• 2 teaspoons (5 grams) ground cinnamon

Glaze

• 4 ounces (115 grams) cream cheese, softened

• 2 tablespoons (30 ml) milk or buttermilk

• 2 cups (240 grams) powdered sugar, sifted

• Few drops vanilla extract (optional)

Directions: 

Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.

Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, squash and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.

Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.

While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.

Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.

Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).

Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.

If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.

15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.

Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.

Credit: 

smittenkitchen.com

“Lanttulaatikko” (Finnish Rutabaga Casserole)

A spiced rutabaga casserole traditionally eaten at Christmas.

2 lbs.rutabaga (in Finnish, lanttu), peeled, washed
1 tsp salt
soft butter to grease the oven dish
6 tbsp + 2 tsp dark syrup molasses
3/4 cup + 1 tbsp + 1 tsp milk
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 egg
a generous pinch of ground white pepper and salt to taste

To put on top:
3 tbsp breadcrumbs (use gluten free if you need)
a few (3-4) slivers of butter

1. Put diced rutabaga in a big enough pan. Put enough water to cover them all and add 1 tsp salt. Put on medium high heat. Cook the rutabaga until it is very soft so that you can mash, for about 30 minutes. When cooked, drain the water and transfer to a big bowl.

2. Preheat the oven to 350C. Grease a 20x30cm oven dish and put aside.

3. Mash the rutabaga well. Add in the remaining ingredients and stir well.

4. Pour into greased baking dish and sprinkle bread crumbs on top and add butter slivers.

5. Bake in oven 1 hour-1 hour 15 minutes until top is nicely browned. Serve warm

Warm winter farro salad

• 2 cups cooked farro

• 3 cups cubed butternut squash, cut into 1-inch cubes

• 1 tablespoon olive oil

• kosher salt and pepper

• 1 cup whole pecans

• 1 tablespoon maple syrup

• 1 cup dried cranberries or tart cherries

• 2 to 3 ounces goat cheese, crumbled

• 3 tablespoons chopped fresh parsley

CRANBERRY CINNAMON VINAIGRETTE

• 3 tablespoons cranberry juice

• 2 tablespoons red wine vinegar

• 1 1/2 tablespoons honey

• 1 teaspoon dijon mustard

• 1 garlic clove minced

• 1/4 to 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/3 cup olive oil

• INSTRUCTIONS 

  • Preheat the oven to 425 degrees F. Place the squash on a baking sheet and drizzle with the olive oil. Season with a big pinch of salt and pepper. I also like to do a sprinkle of garlic powder!

  • Roast the squash for 20 minutes, or until slightly caramelized and fork tender. While the squash is roasting, you can make the farro too! Cook it according to the package directions. You can also make the vinaigrette during this time too!

  • To toast the pecans, heat the pecans in a nonstick skillet over medium heat. Drizzle in the maple syrup. Cook for 2 to 3 minutes, stirring often, as the maple syrup sizzles. Spread the pecans on a sheet of parchment paper until ready to use. You can chop them or leave them whole - your choice.

  • Place the farro in a large bowl. Toss in the roasted butternut squash cubes, the dried cranberries, goat cheese and pecans. Drizzle on a few tablespoons of the vinaigrette and toss the salad well.

  • Taste the farro and season with a pinch of salt and pepper if needed. Drizzle in more of the vinaigrette if desired. Top with the fresh parsley. Serve immediately!

  • Leftovers of this stay great in the fridge for a few days in a sealed container.

  CRANBERRY CINNAMON VINAIGRETTE

  • Whisk together the vinegar, juice, honey, mustard, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

Chai -spiced sweet potato pancakes

• 1 cup white whole wheat flour or whole wheat pastry flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1/4 teaspoon cardamom

• 1/4 teaspoon ginger

• pinch of cloves

• 1 cup milk

• 1 egg, lightly beaten

• 1 tablespoon olive oil (or sub melted butter)

• 1 tablespoon pure maple syrup

• 2 teaspoons vanilla extract

• 3/4 cup mashed, cooked sweet potato (about 2 medium sweet potatoes)

Instructions

In a large bowl, whisk together flour, baking powder, salt and spices. In a medium bowl, combine milk, egg, oil, maple syrup, vanilla, and mashed sweet potato until smooth. Add wet ingredients to dry ingredients and mix until just combined. Batter will be thick, however if it is way too thick add in a tablespoon or two of milk.

Lightly coat a large nonstick skillet or griddle with olive oil or butter and heat over medium heat. After a minute or two, drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil and remaining batter. You may need to reduce heat to medium low on the pan to prevent burning. I usually do this after my first batch. Makes 8 pancakes, 2 pancakes each.

Harissa roasted butternut squash with dates

• 2–3 pounds Butternut Squash, cut into 1-inch cubes

• 2 Tbsp Olive Oil

• 2–4 Tbsp Harissa Sauce, I used Mina Harissa

• 1/2 tsp Sumac Powder (optional)

• 1/2 tsp Garlic Powder

• 1/4 tsp Cinnamon

• 1/2 tsp Salt

• 4–5 Pitted Dates, chopped

• 1/4 cup Toasted Almonds, or Cashews

• 1/4 cup Tahini

• Chopped Parsley, or Cilantro for garnish

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with foil, or a silicone baking mat.

2. Toss together the butternut squash, olive oil, harissa, sumac (if using), garlic powder, cinnamon, and salt. Arrange in a single layer on the baking sheet.

3. Roast the squash for 40-45 minutes, or until the squash is tender, and caramelized on the outside.

4. Remove the squash from the oven and transfer to a serving dish. Top with chopped dates, nuts, and drizzle with tahini.

5. Serve immediately, sprinkling the parsley or cilantro right before serving.

Warm Brussels sprout salad

• 3 tablespoons olive oil

• 3 tablespoons fresh lemon juice

• 1-2 teaspoons pure maple syrup

• 1 teaspoon dijon mustard

• 1 clove garlic, minced

• ½ teaspoon salt

• Freshly ground black pepper

• For the brussels sprouts salad:

• 8 slices bacon

• 1/2 cup raw hazelnuts, chopped (raw pecans or marcona almonds would also be great options)

• 1 tablespoon olive oil

• 1 pound brussels, washed, stems removed, and roughly chopped/shredded

• ½ cup shaved parmesan cheese

• Optional: ⅓ cup dried cranberries or dried cherries

First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.

1. Place a large skillet over medium low heat. Add in nuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.

2. Cook the bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.

3. Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Serves 4-6. Garnish with extra bacon, hazelnuts and shaved parmesan.

Turkish style celeriac

A traditional Turkish side dish.

Ingredients:

• 2 large celeriac (with stalks and leaves)

• 1 large carrot (peeled and sliced)

• 1 small onion

• 1 lemon (juiced)

• 1 tsp. salt

• 1/4 tsp. black pepper

• 1 tsp. sugar

• 1/2 cup olive oil (extra virgin)

• Fesh chpped dill to garnish

Directions:

First, cut the stalks from your celeriac and sort them, saving the fresh, green stalks and some leaves. Next, peel the celeriac using a sturdy paring knife.

Cut each peeled celeriac in half, then slice the halves about ½ inch thick. Line the bottom of a large, covered saucepan with the sliced celeriac and drizzle the lemon juice over the top. This will keep them from turning dark while you work.

Peel the carrot and cut in slices about ¼ inch thick and arrange them on top of the celeriac. Peel the onion and cut it in quarters. Coarsely slice each quarter and separate the rings. Arrange the onion over the top.

Coarsely chop the green stalks and leaves you've set aside and add them to the pan. Add the salt, pepper, sugar and ¼ cup of the olive oil.

Add about 1/2 cup water. Turn the heat on high and bring the pan to a boil. Turn the heat to low, cover the pan and let the vegetables simmer until all are tender and the liquid is reduced.

If the liquid seems too much, remove the lid and turn up the heat to evaporate the extra liquid quickly. Let the vegetables cool down to room temperature in the pan.

Gently remove the vegetables from the pan and arrange them on your serving plate. Drizzle the remaining 1/4 cup olive oil over the top and sprinkle with fresh dill.

Potato and Parsnip Rosti

A delicious salty and buttery parsnip and potato dish. You will eat the whole thing and then make it again the next day, I promise.

Ingredients:

• 1 pound potatoes (about 3 medium)

• 1 medium parsnip (8 to 10 ounces)

• 1/2 medium yellow onion

• 5 tablespoons unsalted butter, divided

• 1.5 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons olive oil, divided

Directions:

Peel 1 pound potatoes, 1 medium parsnip, and 1/2 medium yellow onion. Cut all the vegetables into pieces that are thin enough to fit in the feed tube of a food processor, then shred with the shredding disk. (Alternatively, grate everything on the large holes of a box grater.)
Transfer the vegetable mixture onto a large triple layer of cheesecloth or clean kitchen towel. Wrap up the vegetables, then twist and squeeze the bundle over the sink until no more liquid comes out.
Melt 3 tablespoons of the unsalted butter in a large microwave-safe bowl (alternatively, melt on the stovetop and transfer to a large bowl). Add the vegetable mixture, 1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix with a rubber spatula or your hands until combined.
Heat 1 tablespoon of the unsalted butter and 1 tablespoon olive oil over medium heat in an 8-inch nonstick frying pan or cast iron skillet until sizzling. Swirl the pan so the fat coats the bottom and goes up the sides. Add the potato mixture and evenly distribute in the pan, making sure to place some of the mixture up the sides of the skillet. Do not press the mixture into the skillet, you want to keep this as light and airy and possible.
Cook undisturbed until the bottom is golden-brown and crispy, 8 to 10 minutes. You can check the color by using a rubber spatula and gently nudging up a small piece of the rosti from the edge of the skillet.
Invert a plate that is wider than the skillet over the skillet. Grasping both the pan and the plate with hands protected in oven mitts, flip the rosti onto the plate.
Place the pan back over medium heat and add the remaining 1 tablespoon unsalted butter and remaining 1 tablespoon olive oil. Once the fat is sizzling, swirl the pan again. Slide the rosti back into the pan browned-side up. Cook undisturbed until the second side is golden-brown and crispy, about 8 minutes.

Stir-fried lo mein with charred cabbage, shiitake and chives

Kosher salt

1 pound fresh lo mein noodles

1/4 cup vegetable, canola, or peanut oil, divided

4 cups shredded cabbage

4 ounces shiitake mushroom caps, thinly sliced

4 ounces Chinese chives or scallions, cut into 2-inch segments

1 tablespoon minced fresh garlic (about 3 medium cloves)

Ground white pepper

1 tablespoon roasted sesame oil

2 teaspoons light soy sauce

2 teaspoons dark soy sauce

1 tablespoon Shaoxing wine

Bring a large pot of salted water to a boil and cook noodles, stirring regularly with tongs or long chopsticks, until al dente and separated, about 1 minute. Drain and transfer to a large bowl. Toss with 1 tablespoon vegetable oil and set aside.

Heat 1 tablespoon vegetable oil in a wok over high heat until smoking. Add cabbage and cook, stirring regularly, until lightly browned, about 2 minutes. Work in batches if necessary to get the leaves nicely charred. Transfer to a large bowl and set aside. Add 1 tablespoon oil to wok and return to heat until smoking. Add mushrooms and cook, stirring regularly, until lightly browned and tender-crisp, about 2 minutes. Add chives and cook, stirring, until lightly wilted, about 1 minute. Transfer to bowl with cabbage.

Wipe out wok. Add remaining 1 tablespoon oil and heat over high heat until smoking. Add noodles and cook, tossing and stirring, until hot. Add cabbage, mushrooms, chives, and minced garlic. Cook, tossing, until garlic is fragrant, about 30 seconds.

Add sesame oil, light and dark soy sauces, and wine. Cook, tossing and stirring, until sauce coats noodles. Season to taste with salt and white pepper. Serve immediately.

Sweet potato chili

One of our go to recipes. Delicious and always satisfies.

Ingredients:

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil

• 1 medium-large sweet potato, peeled and diced

• 1 large onion, diced

• 4 cloves garlic, minced

• 2 tablespoons chili powder

• ½ teaspoon ground chipotle pepper

• ½ teaspoon ground cumin

• 1/4 teaspoon salt

• 3 ½ cups vegetable stock

• 1 15-ounce cans black beans, rinsed

• 1 14.5-ounce can diced tomatoes

• ½ cup dried quinoa (I used on our own browned ground beef and skipped the quinoa)

• 4 teaspoons lime juice

Directions:

Heat a large heavy bottom pot with the oil over medium high heat.
Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
Cover the pot and reduce the heat to maintain a gentle simmer.
Cook for 15-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
Add the lime juice and remove the pot from the heat. Season with salt as needed.
Garnish with avocado, cilantro, crema or cheese before serving.

Curried beans and greens

This is my go to dish for a delicious, healthy and fast dinner. Seriously, it is so quick and really delicious! The recipe calls for chick peas but it really is the most delicious with black eyed peas. Any mix of greens works great in it. Serve it up with rice.

Ingredients:

• 2 tbs. oil, butter or ghee

• 1 1/2 c. chopped onions

• 4 garlic cloves, minced

• 1/2 tsp. cumin seeds

• 1 1/2 tbs. curry powder

• 1 tsp. ground ginger

• 1 tsp. ground coriander

• 1 1/2 c. broth

• 3 cups cooked chick peas or black eyed peas

• 1 chopped tomatoes

• 1/2 tsp. salt

• 3 c. chopped greens (any combination of kale, collards, mustard, swiss chard, Brussels tops)

Directions:

Heat oil in pan and add onions, garlic and cumin. Cook until softened. Add the greens and cook stirring until softened.
Stir in curry, ginger, and coriander until absorbed. Stir in the broth and bring to a boil. Add the chickpeas and tomatoes and salt. Simmer uncovered for 25 minutes.

Credit:

1,000 Vegetarian Recipes by Carol Gelles

The best fall kale salad

1 bunch kale

1/2 cup pecans

1/4 cup dried cherries

1/4 cup crumbled blue cheese

1/4 red or white onion thinly sliced

Dressing:

1/4 olive oil

several tablespoons of your favorite vinegar (I like a combination of sherry and Ume plum vinegar)

dollop of maple syrup

squirt of dijon mustard

1/2 clove of garlic

salt

Toast pecans in a pan on the stove over low medium heat. Stir regularly and make sure they do not burn. Remove from stove and let cool.

Remove kale from stalks and shred. Wash well and spin dry.

Sprinkle kale with salt and massage well.

Make dressing by combining dressing ingredients and immersion blending until nicely emulsified. Adjust ingredients to your liking.

Dress kale to your liking and toss well. (I find kale needs more dressing then I typically use)

Toss with onions, cherries and blue cheese. Top with pecans. Enjoy!

Mujaddara

This is such a delicious comfort food meal in the fall. It pairs wonderfully with kale and squash.

For the Crispy Onions:

• 2 lbs. onions, halved and sliced crosswise into 1/4 inch thick pieces

• 2 tsp. kosher salt

• 1 1/2 cups vegetable or canola oil

  For the Garlic Yogurt Sauce:

• 1 cup plain whole-milk yogurt

• 2 Tbsp. fresh lemon juice

• 1 clove minced garlic

• 1/2 tsp. kosher salt

  For the Rice and Lentils:

• 1 1/4 cups green or brown lentils, picked over and rinsed

• 1 1/4 cup Basmati Rice

• 1 recipe of the Crispy Onions, and 3 Tbsp. of the oil they cooked in

• 3 cloves garlic, minced

• 1 tsp. ground coriander

• 1 tsp. ground cumin

• 1/2 tsp. ground cinnamon

• 1/2 tsp. ground allspice

• 1/8 tsp. cayenne pepper

• 1 tsp. sugar

• 1/4 cup chopped fresh cilantro

Make the Crispy Onions:

1. Heat the onions and oil in a Dutch oven over high heat, stirring frequently, until the onions are golden brown and crisping up, about 25-30 minutes.

2. Drain the onions (Carefully!) into a colander, over a large bowl, reserving oil. Transfer the drained onions to a paper towel lined cookie sheet and set aside. (Personally, I like to add extra oil when caramelizing and don’t drain it off).

While the Crispy Onions are cooking:

1. In a medium sized saucepan, bring 4 cups water, 1 tsp. salt and lentils to a boil over high heat. Reduce the heat to low and cook until lentils are just tender, 15-17 minutes. Drain and set aside.

2. While the lentils cook, place the rice in a medium sized bowl and cover by two inches of hot water. Let the rice stand for 15 minutes.

3. Swish the rice grains in the bowl to help release the excess starch. Carefully, pour off the hot water, keeping the rice in the bowl. Add cold water, swish again, and pour off the water. Repeat a few times until the water runs almost clear. Drain the rice in a fine mesh strainer. Set aside.

Prepare the Garlic Yogurt Sauce:

1. Combine the yogurt, lemon juice, salt, and garlic in a small bowl. Refrigerate until serving time.

Cook the Rice and Lentils:

1. Heat 3 Tbsp. of reserved onion oil in the Dutch oven over medium heat. Add the 3 cloves minced garlic, coriander, cumin, cinnamon, allspice, 1/4 tsp. pepper, and cayenne. Stir until fragrant, about 1-2 minutes.

2. Add the rice and cook, stirring occasionally, until the edges of the rice begin to turn translucent, 3-4 minutes.

3. Add 2 1/4 cups water, 1 tsp. sugar, and 1 tsp. salt. Bring to a boil.

4. Stir in the lentils, reduce the heat to low, and cover. Cook until all of the liquid is absorbed, 10-12 minutes.

5. Take the pan off the heat. Fold a dish towel in half. Remove the lid of the pot, place the dish towel over the top of the pan and place the lid back on. Let stand for 10 minutes.

6. Fluff the Mujaddara with a fork. Stir in half of the Crispy Onions and the chopped cilantro.

7. Serve with Garlic Yogurt sauce and sprinkle with more Crispy Onions.

8. ENJOY!