It’s going to be a hot week so there are lots of cool and salad-y recipes here with very minimal, if any stove time. Happy summer eating!

Tzatziki
“Beetziki”
Super Quick Onion and Summer Squash Gratin
Potato and Celery Salad
Blanched Kale Salad
Kale Salad with Garlicky Beets and Sunflower Seeds
Zucchini and Onion Pizza w/ or w/out Bacon
Cucumber Salad with Smashed Garlic and Ginger

Tzatziki

This cool, creamy Greek side/spread/dip is good with/on 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 when I don’t have dill I use cilantro, basil, parsley oregano–not authentic but all delicious!

Yields about 2 1/2 cups

2 medium cucumbers, peeled, seeds scooped out and fairly finely chopped
1 1/2 cups Greek yogurt or plain whole milk yogurt strained in cheese cloth of 2-3 hours to remove the whey and make it dense and richer (or use less if you’re changing the ratio of veg to yogurt–see headnote)
2 cloves garlic, minced
2 tablespoons olive oil
2-3 tablespoons chopped dill (or cilantro, oregano, basil or parsley–see headnote)
1 tablespoon white wine, cider or champagne vinegar (or lemon juice)
Salt and freshly ground pepper

Scooping out the cucumber’s seeds may seem silly but you want to remove as much moisture as possible for this dish and keep the firm-fleshed part. Sprinkle with a little salt and set in a strainer over a bowl and let drain for 20 minutes if you have the time.

Mix all the ingredients together. Taste and adjust seasoning. Chill for 15 minutes if you can to let the flavors marry. It keeps well for about 3 days and gets a bit stronger (from the garlic) as it sits.

Beet “Tzatziki”

Dill, garlic, and nice creamy yogurt combined with yogurt makes Tzatziki, above left. Substitute cooked beets for the cucumbers and you get a fuchsia-colored version that’s rich and earthy yet bright.

This cool, creamy dip/dressing is delicious on any kind of cracker, bread or toast. It’s nice with boiled or roasted potatoes and hard cooked eggs. It’s lovely as a part of an appetizer spread or a meal made of many little things.

Yields about 2 cups

1 1/2 cups very finely chopped/diced, cooked beets
1 cup Greek yogurt or plain whole milk yogurt strained in cheese cloth of 2-3 hours to remove the whey and make it dense and richer
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons chopped dill (or cilantro)
1 tablespoon white wine, cider or champagne vinegar (or lemon juice)
Salt and freshly ground pepper

Mix all the ingredients together in a bowl. Taste and adjust seasoning. It keeps well for about 3 days and gets a bit stronger (from the garlic) as it sits. Serve cold.

Super Quick Onion and Summer Squash Gratin

This is a very quick, fragrant and delicious side dish.  You could dress it up with buttered bread crumbs and/or change the herbs. Parsley and oregano would both be great.

Serves 4

2 medium zucchini or other summer squash, trimmed and cut into 1/4-inch rounds on the bias
1 medium/large sweet onion, cut into quarters and then thinly sliced
2-3 thyme sprigs, leaves stripped (or 1 teaspoon dried thyme)
Salt and freshly ground pepper
2 tablespoons olive oil
1/3 cup grated Parmesan
3 tablespoons basil, thinly sliced
Set the oven to broil.

Put a layer of onion slices on the bottom of an oven proof dish. Sprinkle with salt and pepper, half the thyme and a good drizzle of olive oil. Repeat with the squash slices. Set on a rach about 8 inches under the broiler. Broil until the squash just begins to color and then mix the onions and squash gently. Continue broiling, checking every few minutes to ensure the vegetables aren’t burning and toss to keep the browning even. Cook this way for about 6-7 minutes until you have some nice browning and the vegetables are just tender. Remove dish from oven and evenly sprinkle with the cheese and basil. Return to the broiler for about 15 seconds. Remove and serve hot or at room temperature.

Potato and Celery Salad

If you, like me have celery leftover from last week, make this salad. It’s so crunchy and good and the celery leaves add a lovely depth.

Serves 4 +

2 lbs potatoes, scrubbed
4-5 stalks celery with leaves attached, if possible, stalks halved lengthwise and stalks and leaves finely chopped
3 eggs hard cooked (covered with cold water, brought to a boil, taken off heat and left to sit for 9 minutes, then drained in cold water)
2 scallions, trimmed and thinly sliced
1/3 cup fresh dill, finely chopped (or parsley or cilantro)

Dressing:
4 tablespoons Greek or whole milk yogurt
1 tablespoon Dijon-style mustard
3 tablespoons apple cider vinegar
1/3 cup olive oil, more if too dry
1 large clove garlic, minced and mashed with the side of chef’s knife
Salt and freshly ground pepper, to taste (you’ll need at least 1 1/2 – 2 teaspoons salt)

Cook the potatoes in salted, boiling water until tender. Drain and set aside to cool. Then cut into bite-sized pieces and put in a serving bowl. Peel eggs, roughly chop and add to potatoes.

Mix the dressing ingredients in a small bowl. Add celery, herbs and scallions to cooled potatoes and eggs. Add dressing and gently mix. Taste and adjust seasoning.

Blanched Kale Salad

I made this with last week’s kale and it was a nice and very simple variation on typical raw kale salads.

Serves 4

1 bunch kale, tough stems removed and remaining stems and leaves sliced very finely crosswise

Dressing:
2 teaspoons honey
2 tablespoons apple cider vinegar
1 clove garlic, minced and mashed with the side of chef’s knife
4 tablespoons olive oil
Salt and freshly ground pepper

Bring a pot of lightly salted water to a boil. Drop the finely chopped kale in and blanch for 30 seconds. Drain well and put in a serving dish.

Mix all the dressing ingredients together. Drizzle over warm kale, toss well. Taste and adjust seasoning.

Kale Salad with Garlicky Beets and Sunflower Seeds

Grated raw beets marinated in a garlicky vinaigrette (recipe below salad recipe) are a fantastic addition to green salads, grain or bean salads or as a sandwich filling with goat cheese, to name just a few possibilities.

Serves 4

1 bunch kale, any tough stems removed, washed, dried and sliced very thinly crosswise
1 1/2 cup grated, marinated beets (see below)
2 scallions or a shallot or small chunk of onion, thinly sliced
1/3-1/2 cup toasted sunflower seeds (toasted for 8-15 minutes on a sheet pan in a 350 oven, tossed with a little olive oil and salt until golden).
3 tablespoons apple cider vinegar
2 teaspoon apple cider syrup or honey
4 tablespoons olive oil
Salt and freshly ground pepper to taste

Put the shredded kale in a large bowl. Add onion, grated marinated beets and toasted sunflower seeds. Mix vinegar with syrup or honey, olive oil, salt and pepper in a small bowl. Pour dressing over salad and toss thoroughly. Taste and adjust seasoning. This salad keeps well though the seeds get more chewy than crunchy after a while.

Grated and Marinated

Raw beets are delicious and particularly so when grated and marinated in a dressing of minced and mashed garlic, lemon juice (or vinegar), salt and olive oil. Grating beets can make a big mess–the red juice splattering all over the place and potentially staining things. Use the grating blade on the food processor to contain the mess or set your box grater in the sink and grate them that way. Then, all they need is a soak in lemon juice or vinegar, garlic, salt and olive oil, 20 minutes will do it but longer is fine too. Then you can toss a cup of them into any green salad, add a bit of crumbled feta and maybe a few handfuls of toasted, coarse breadcrumbs and you have the perfect winter/spring salad.

You can also mix them with grated carrots and marinate the whole thing and then stir in lots of parsley leaves for a wonderfully refreshing side/salad.

Zucchini and Onion Pizza w/ or w/out Bacon

A lovely combination! If you’re buying pizza dough and are near a Grand Central Bakery, I highly recommend buying their pre-made frozen dough.

Serves 4

2 medium or three small zucchini, washed, trimmed and thinly sliced (I use the slicer on my box grater)
1/2 Walla Walla sweet onion, thinly sliced (or use whatever onion you have on hand)
2 slices bacon, diced (optional)
1/2 cup grated Parmesan or other hard cheese
1 14-oz (more or less) ball pizza dough
Olive oil
Salt

Preheat your oven to 500 degrees or as hot as it goes, with a pizza stone (if you have one) on a rack in the bottom third of the oven. You can use a large cookie sheet if you don’t have a stone.

Sprinkle the sliced zucchini with a little salt and let them sit on a dish towel for 10 minutes to soften up while you prep the other ingredients. Since my husband is not fond of raw onions I sometimes saute half the onions and bacon for just a few minutes to take the edge off and make half the pizza with the sautéed onions and bacon and half with the raw. Both versions are enjoyed by all eaters so skip the sautéing step if you’d like.

Stretch or roll your dough into  a large thin round and place it on a well floured pizza peel or a well floured cookie sheet (with no sides–use the back of one if you don’t have one without sides).

Gently squeeze some liquid out of the zucchini slices.  Brush the dough with a little olive oil, sprinkle it with salt and then scatter on the squash, onions, bacon (sautéed or not) and the grated cheese. You can also add the grated cheese at the very end if you don’t want it to get too brown. Slide the pizza onto the hot stone or cookie sheet with an emphatic jerk of your wrist. Bake for 10-15 minutes, depending on your oven and stone until the edges are browning. Enjoy immediately.

Basic Pizza Dough
–adapted from Jim Lahey

Yields 2 14-ounce balls of dough

Pizza dough freezes beautifully. So if you’re only going to use half of it or want to make a double batch and save some for future use, just lightly oil a 1 qt freezer bag and put ½ a recipe worth of pizza dough in. Thaw it thoroughly and bring it to room temperature before using. Then handle exactly the same as fresh dough.

I have tried this recipe with half whole wheat flour and half white. It turns out fine but is a bit of a different animal—not as crisp and bit nuttier and chewier—as you might expect.

500 grams bread flour (3 3/4 cups)
2 1/2 teaspoons instant or active dry yeast (10 grams)
3/4 teaspoon table salt (5 grams)
3/4 teaspoon sugar, plus a pinch (about 3 grams)
1 1/3 – 1 1/2 cups room temperature water

In a medium bowl, stir together the bread flour, yeast, salt and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough should be able to contain all of the flour, if it seems dry or if there is excess flour at the bottom of the bowl, add water a tablespoon at a time.

Cover the bowl with a dish towel and let sit at room temperature until the dough has doubled in volume, about 2-3 hours. Remove the risen dough from the bowl, knead it gently and cut it in half and shape into two balls and proceed with above recipe.

Cucumber Salad with Smashed Garlic and Ginger
–inspired by Plenty by Yotam Ottolenghi

This salad is fresh, and strongly flavored from the garlic and ginger. It needs a little marinating time so start the dressing right away if you have other things to prepare.

If you don’t have a mortar and pestle chop the garlic and ginger as finely as you can and then mash them a bit with some salt on your cutting board with the side of a chef’s knife.

Serves 4

3 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoon olive oil, peanut or sunflower oil
2 teaspoons toasted sesame oil
½ cup onion, very thinly sliced
1 ½ inches fresh ginger, peeled and chopped (see headnote)
2 garlic cloves, peeled, and chopped
1 teaspoon sea salt
2 medium – large cucumbers, washed
1 tablespoon toasted sesame seeds
3 tablespoons chopped cilantro

In a medium bowl, whisk together the rice vinegar, sugar,  until the sugar is mostly dissolved.  Whisk in the oils. Mash the ginger with some salt in a mortar and pestle until it breaks down a bit and then add the garlic and mash a bit more until it’s a rough paste or put the ginger, salt and garlic on a cutting board and smash with the side of a chef’s knife until well-smashed. Scrape the contents from the board or mortar into the bowl with the dressing.  Stir to combine. Add the sliced onion, and toss to coat.  Let sit for at least 15 minutes and for as long as 4 hours.

Slice the cucumbers in half lengthwise, place them cut-side down on the cutting board, and slice at an angle into ¼ inch slices. Put the cucumber, sesame seeds, and cilantro in serving dish/salad bowl and stir in the dressing.  Let sit a few minutes to develop the flavors. Taste and adjust with salt.

Summer is here—the share is getting bigger and bigger!

You might have noticed that I often call for mashing a clove of garlic with coarse see salt with the side of chef’s knife into a smooth paste to add to dressings, etc. OPB did a stop-motion video of me doing this trick in case you’ve been curious. This comes in handy in the Green Bean and Potato dish with Basil Parmesan Dressing. Happy cooking!

Celery and Walnut Risotto
Sweet Onion and Parsley Salad
Cucumber and Avocado Salad
Green Beans and Potatoes with Basil and Parmesan
Fried Tofu with Cucumbers and Green Beans
Grilled Summer Squash with Salsa Verde (Italian Parsley Sauce)
Summer Squash with Lentils, Parsley and Bacon

Celery and Walnut Risotto

This is a strikingly good combination of flavors.

Serves 4

2 tablespoons butter
1 onion, finely diced
6 large stalks celery, preferably with some leaves still attached, divided
3/4 cup walnuts, divided
2 teaspoons dried oregano
3 teaspoons fresh sage, finely chopped (or 2 teaspoons dried)
Salt
1 rounded cup risotto rice (arborio, carnaroli, or the like)
2/3 cup dry white wine
1 quart chicken stock
2 tablespoons parsley, finely chopped
3/4 cup grated Parmesan
Freshly ground black pepper

Finely chop 1/4 cup of the walnuts and set aside.

Toast the remaining 1/2 cup of the walnut pieces in a dry skillet over low heat until a shade darker and toasty smelling. Chop fairly finely and set aside.

Heat the chicken stock in a saucepan.

Separate the leaves from the celery stalks and set the leaves aside. Cut 5 of the celery stalks into 2 or three thinner stalks lengthwise (depending on how large/wide your stalks are) and then cut them crosswise into small dice.

Chop the remaining celery stalk very finely along with the celery leaves and set aside separately.

Heat the butter in a heavy pot or deep skillet. When foaming add the onion, celery, oregano, sage and finely chopped, raw walnuts and several pinches of salt. Stir well and cook over medium high heat for about 8 minutes, stirring often. Don’t brown the vegetables. Add the rice and cook for 3 more minutes and then add the wine. Stir well and cook for a few minutes until the wine has been absorbed. Now begin adding the hot chicken stock one ladle at a time. Stir regularly after each addition and add the next one, when the rice begins to dry out. Continue cooking in this manner until the stock is used up. When you add the final ladle of stock also add the remaining finely chopped celery stalk and leaves and parsley. Stir well, turn off the heat and cover the pan. Let rest for a few minutes.  Then stir in 1/2 the parmesan and the black pepper and taste for salt. Adjust as needed. Serve hot topped with the toasted walnuts and more Parmesan.

Sweet Onion and Parsley Salad
–inspired by Saveur

This is so refreshing a delicious.

Serves 4

2 tablespoons finely chopped mint
1 small to medium Walla Walla Sweet, halved and thinly sliced lengthwise
Sea salt and freshly ground black pepper, to taste
2 cups lightly packed parsley leaves
2 tablespoons salt-packed capers (or brined), rinsed well and drained
¼ cup best olive oil you have
2 tablespoons fresh lemon juice
Zest from one lemon, finely grated on a micro-plane
Grilled crusty bread, to serve

In a medium bowl, toss together mint, onion, lemon juice and salt and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil and zest, and toss until evenly combined. Serve immediately with grilled or toasted bread.

Green Beans and Potatoes with Basil and Parmesan

Serves 4

4-5 medium firm fleshed potatoes, scrubbed
3/4 lb green beans, trimmed
Salt
3/4 cup basil leaves
2 medium cloves garlic
1/2 – 2/3 cup coarsely grated Parmesan (I use the large holes on a box grater)
1/2 cup good-tasting olive oil

Cook the potatoes in a large pot of salted water until tender but not falling apart. Remove from pot when tender and set on a cutting board to cool. You can cut them in half to speed cooling. When the potatoes are done, add a bit more salt to the water and bring to a rapid boil. Add the green beans and cook for 3 1/2 – 4 minutes, depending on size of beans and your taste. Drain and rinse with cold water or set in a bowl of cold water to stop the cooking. Drain again and set aside to dry off a bit.

Mince the garlic and mash it with the side of a chef’s knife like so. In a small bowl mix the garlic paste, basil, Parmesan, olive oil and salt to taste to make the dressing. Toss it with the beans and potatoes and adjust seasoning to taste.

Cucumber and Avocado Salad
–inspired by smittenkitchen.com

I didn’t have parsley but had dill leftover from last week and used it and chives.

There are a many ways to adapt this quick salad. Use plain yogurt instead of mayo or use a vinaigrette instead of the mayo and hot sauce.

Serves 2 -4 depending on what else is being served

1 large cucumber, washed and chopped into chunks
3 tablespoons finely diced Walla Walla Sweet (or 2 scallions or a 3 Tbs chopped chives)
1 large avocado, pitted and diced
2 tablespoons mayonnaise
Juice of half a lime, plus more to taste
Salt and hot sauce (Sriracha, Tapatio etc. ) to taste
1/3 cup chopped parsley

Combine cucumber, onions and avocado in a bowl. Whisk together mayo, lime, parsley and seasonings, adjusting levels to taste. Drizzle salad with dressing and gently toss.

Fried Tofu with Cucumbers and Green Beans

This is a perfect summer dish when cucumbers are prolific. It’s a nice one-dish meal with minimal fuss.

It serves quite a few so halve the recipe if you’d like. I like to make it with cucumbers and green beans but carrots cut into matchsticks or thin half rounds, briefly cooked, would make a great substitute.

Serves 4, generously

Sauce:
1/2 cup soy sauce
2-3 medium garlic cloves, minced
2 tablespoons minced onion
1 jalapeno, minced (seeded if you want it less spicy)
1/4 cup fresh lemon or lime juice or part rice vinegar (more to taste)
1 teaspoon sugar

Salad:
1 12-14-ounce package firm tofu, cut into 3 slabs, pressed and patted dry
Oil for frying
4 cups cooked rice—hot, warm or at room temperature but not cold|
2-3 cucumbers, cut in half lengthwise, seeded and sliced about 1/4 inch thick on a severe diagonal
2 cups green beans, cooked in salted boiling water for 3-4 minutes and cut into 2-inch lengths or 2 cups carrots, thinly sliced and cooked in boiling, salted water until just tender (optional)
1/3 – ½ cup toasted peanuts, roughly chopped

In a small bowl, mix together sauce ingredients and taste to get a good balance of hot, salty, and sour. Sweeten with sugar if you like. Everything else in this dish is fairly mild/bland, so the sauce should be strong.

Cut each slab of tofu diagonally both ways to form diamonds. Pat the tofu dry again. Heat about 2-3 tablespoons oil in a wok or frying pan and, when it is hot, fry the tofu until golden brown. Drain on paper towels. Don’t crowd them or they’ll stick together and cook more slowly.

On a platter or individual plates, place first some rice and then the fried tofu with a drizzle of the sauce. Add the cucumber and carrots or beans, if using, and pour on some more of the sauce and garnish it with the peanuts. Be generous with sauce and pass it at the table as well.

Grilled Summer Squash with Salsa Verde (Italian Parsley Sauce)

Simple, delicious and beautiful on a hot day, any day, really. You can use other summer squash in place of the zucchini if that’s what you have.  I began making this dish for my family when I was in high school and it’s remained a standby.

This will make more salsa verde than you need but it’s so good with grilled meats, seafood, eggs, as a sandwich spread. .. you’ll surely find a use for the rest of it. 

3 medium zucchini or other summer squash, thinly sliced long-ways into planks about ¼-inch thick or into rounds at a steep angle (as in photo)
Olive oil for brushing squash
1 smallish bunch parsley, finely chopped
2 cloves garlic, minced
2-3 tablespoons lemon juice
1/2 cup or more good olive oil
Salt and freshly ground pepper

You can cook the squash one of three ways. You can brush with olive oil and broil on sheet pan, flipping once browned on one side until slightly browned and tender on both sides. You can grill on the barbeque or you can cook in a large heavy skillet on the stovetop in just a touch of olive oil. All work great. The stovetop is probably the fastest. However you cook them, once cooked spread them out on a platter in a single layer if you cut the squash in planks or tossed if you cut them into rounds.

Mix all the salsa verde ingredients together, taste and adjust seasoning. Then drizzle/spread/toss sauce over squash. Let rest for 15 minutes if you can before serving. Serve at room temperature.

Summer Squash with Lentils, Parsley and Bacon

Lentils get overlooked a bit in the summer but I especially love salads with small green lentils in the summer. You can make them ahead of time and then have a robust, room temperature dish for whenever you need it.

Serve 4+

1 cup small French green lentils or other small lentils that keep their shape when cooked
Splash of olive oil
1 Walla Walla Sweet, diced
4 cups summer squash, cut into small chunks –for zucchini I quarter them lengthwise and then cut them into 1/3-inch chunks (more or less depending on how much you need/want to use)
4 slices bacon, diced
2 ½ tablespoons sherry vinegar or red wine vinegar or a combination (or more to taste)
2 small-ish garlic cloves, crushed and then minced
3 (or more) tablespoons good olive oil
Sea salt and pepper (to taste)
1/3 cup chopped parsley

Cook the lentils until tender, about 15-20 minutes (this will vary depending on the kind of lentil you have). You want them to be tender but keep their shape so check frequently.

Drain them and immediately toss them with the vinegar, garlic and olive oil. Set aside.

In the largest skillet you have, heat a splash of olive oil over high heat and add the bacon and onion and sauté for 5-7 minutes, stirring frequently. You want the onion softened and bacon rendered but not crisp. Remove the onions and bacon from skillet and add to lentils.

Add another splash of olive oil and the summer squash and a few generous pinches of salt. Cook the squash over high heat for about 7-8 minutes until browned and beginning to soften.

Add the warm squash to the lentils along with the chopped parsley and the additional olive oil. Taste and adjust seasoning with salt and/or vinegar.

The first of the season’s summer squash is always a treat—sweet and tender. I tend to prepare it simply and the quick sauté, below, with dill and a lemon zest is just that. And make the chard rolls, if you eat meat. They’re fun to make, easier than they look and so delicious. And serve simply dressed salads with all of it. Happy cooking!

Chard Rolls with Spiced Ground Beef (Lamb)
Cucumber Dill Salad (with Salmon)
Roasted Fennel and Potatoes with Lettuce and Sausages
Green Curry with Summer Squash and New Potatoes
Sautéed Summer Squash with Dill and Lemon
Carrots and White Beans with Yogurt and Dill

Chard Rolls with Spiced Ground Beef (Lamb)

These are surprisingly quick to pull together and doable for a weeknight. Vary the beef seasonings to suit your taste/what you have on hand. Or use lamb, pork or any combination of ground meat. I’ve served it with quinoa to which you can add the savory juices that collect in the pan in which you cook the rolls.

Yields 10-12 rolls (depending on how many leaves in your bunch of chard) which serves 3-4

1 bunch chard, preferably with large leaves (10-12 leaves), stems removed and saved for another purpose
1 lb ground beef
1 1/2 teaspoons fish sauce
1 1/2 teaspoons soy sauce
1/4 teaspoon red pepper flakes, more to taste
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt

For sauce:
1/3 cup Greek yogurt
1/2 cup cilantro, finely chopped (or dill, though I havent tried it will dill I think it would be great)
2 tablespoons olive oil
2 teaspoons lemon juice
Salt, to taste

Quinoa or rice to serve

In a medium bowl gently mix the beef with all the seasonings. Stir together the cilantro with the yogurt, lemon juice, salt and olive oil and set aside.

Rinse the chard leaves. Bring a large pot of water to a boil. Add 1 teaspoon salt. Blanch the chard leaves, 3-4 at a time, for about 45 seconds. You want to soften the ribs enough to be pliable but you don’t want the leaves to get too tender and fall apart. Drain and repeat until all are blanched.

On a cutting board, spread out a leaf, as pictured above, and place a scoop about 2 tablespoons worth, centered in the bottom quarter of the leaf. Roll the bottom up half a roll and fold the sides in and then continue rolling until the leaf if used up. Proceed with all the leaves. If you have filling leftover you can just pan-fry a patty with the remainder and serve with the same sauce.

Heat a medium skillet over high heat with a splash of olive oil in it. Place the chard rolls in one layer in the hot pan. Cover and cook for a couple of minutes. Uncover, add about 1/4 cup water to the pan–it will sizzle and spit–cover again, turn down to medium and cook for about 7 minutes or until the beef is cooked to your liking. The rolls will be firm to the touch when the beef is well cooked but you can also slice them open and check. If you’re making rice or quinoa pour all the juices that have accumulated in the chard roll pan into the grains.

Serve hot with the cilantro sauce.

Cucumber Dill Salad (with Salmon)

Cucumbers and dill are a classic combination. And if you have some smoked salmon, or salmon of any kind, this is the perfect side.

For the quickest preparation of salmon pan-fry salmon fillets seasoned with nothing but salt and pepper, skin side down in a hot cast iron pan or other heavy skillet in just the a little oil. Flip and finish on the other side. This will only take 4-5 minutes on the first side and another 2 or 3 on the other, but will depend on the thickness of the fillet.

1 large cucumber, scrubbed, halved lengthwise and then sliced into very thin ½ rounds
3 tablespoons chopped dill
1 ½ tablespoons lemon juice (or to taste)
Salt and freshly ground pepper
1/3 cup Greek yogurt or sour cream
1 tablespoon olive oil

Toss the cucumbers with the remaining ingredients. Taste and adjust seasoning and serve.

Roasted Fennel and Potatoes with Lettuce and Sausages

Roast at 425 degrees a pan of fennel and onion wedges alongside some potatoes, all lightly coated in olive oil and sprinkled with salt. When tender and a bit caramelized, toss them in a mustardy dressing (whole grain mustard, red wine vinegar, olive oil, salt and pepper) and serve over some lightly dressed lettuce. Grill some sausages and you’ve got a substantial dinner.

Green Curry with Summer Squash and New Potatoes
–adapted from Super Natural Everyday by Heidi Swanson

This recipe uses a good number of summer squash. It’s great warmed up the next day for lunch either eaten as soup or over rice. I can imagine this being delicious with other veggies as well as the season changes so experiment as you see fit. It would also be delicious with some chicken or prawns if you want to dress it up a bit and make it even heartier.

Serves 4

4-5 medium zucchini or other summer squash like yellow crookneck or patty pan, sliced into 1/2 inch slices
1/2 a medium onion, thinly sliced
4-5 small potatoes, scrubbed and cut into small dice (optional but very good)
3 cloves garlic, minced
1 1/2 – 2 heaping teaspoons green curry paste
1 can full fat coconut milk
2 cups vegetable or chicken stock
1/4 cup Thai basil or regular basil leaves, packed and roughly chopped (saving a bit for garnish)
Salt
Squeeze of lime juice to taste (optional)

Cooked white or brown, long grain rice

Put a large soup pot on medium high heat. Add about 3-4 tablespoons of the solid part of the coconut milk that makes up about the top fourth of the can, to the hot pan. Add the 1 1/2-2 teaspoons (depending on how much heat you want) of green curry paste and mash it up with the back of a spoon and blend it into the coconut milk. Fry this mixture for a couple of minutes until it becomes fragrant.

Add the sliced onion and fry for a few minutes until it softens. Add the squash and potatoes, several generous pinches of salt and cook, stirring often for 3-4 minutes. Then add the garlic, the remainder of the coconut milk and the broth. Bring to a boil, then turn down and simmer for about 10 minutes until the vegetables are tender. Add most of the basil (reserving some for a garnish) and cook for another minute or two. Adjust seasoning and add a squeeze of lime juice, if using.

Serve hot over rice and garnished with more basil.

Sautéed Summer Squash with Dill and Lemon

Quick, fragrant and nicely cooled by the yogurt on a hot summer evening. Make as much or as little as you want as it’s easily scalable.

Serves 3-4

4-5 summer squash, sliced fairly thinly
1 onion, quartered and thinly sliced
Olive oil
Sea salt
2-3 tablespoons chopped fresh dill
Zest of half a lemon, finely grated
1/3 cup Greek yogurt
1/2 small garlic clove, minced
2 teaspoons good olive oil

Sauté onions in some olive oil in a large skillet over medium high heat. Add the squash and some salt and continue cooking, stirring occasionally until the vegetables are tender. Stir in the dill and zest.

Meanwhile stir the yogurt, garlic, a bit more salt and olive together in a small bowl.  Serve the squash topped with the yogurt.

Carrots and White Beans with Yogurt and Dill
–inspired by 101cookbooks.com

This is a wonderful combination of flavors and textures. The sweetness of the carrots and creaminess of the beans is balanced with the fresh garlic and dill and finally the cool creaminess of Greek yogurt.

If you have cooked white beans (or canned) on hand this dish comes together in 15 minutes.

Serves 4

Olive oil
2 cups cooked white beans (or canned, rinsed and drained), drained
1 lb carrots, scrubbed, cut on the bias into 1/3-inch slices
1/2 cup whole milk plain or Greek yogurt
Juice of half a lemon
1 garlic clove, minced and mashed with a little salt on a board with the side of a chefs knife
2-3 tablespoons chopped dill
Salt and freshly ground pepper

In a large skillet sauté the carrots over medium high heat in a bit of olive oil until tender and browning. Add the beans and a few pinches of salt and cook for a few minutes to heat through. Meanwhile whisk the yogurt, garlic, lemon juice, half the dill and a bit of salt and pepper in a small bowl.

When the beans and  carrots are warm and tender place on a serving dish. Top with the yogurt sauce and a bit more dill.

Your turnips are so sweet and tender they may well disappear before you get around to cooking them but if they don’t, by all means make the dish below with miso. The Salsa Verde—Italian Parsley sauce with lemon, garlic, oil—is an annual favorite and it enhances everything! Make a big batch of it, use it with the potato, chard and chicken recipe . . .

Napa Cabbage with Toasted Almonds and Cider Vinegar
Sautéed Chard with Jalapeno, Ginger and Sausage
Red Lentil Dal
Salsa Verde (Italian Parsley Sauce)
Turnips and their Greens with Miso
Chicken and Turnip Greens Stir-fry
New potatoes with Aioli/Mayo and Parsley
Chard, Herb-roasted Chicken and Potatoes with Scallion Mint Vinaigrette

Napa Cabbage with Cider Vinegar and Toasted Almonds

Only three ingredients in this simple dish. The crunch and depth of the deeply toasted nuts is critical. You could certainly try other nuts or seeds–I imagine walnuts and pine nuts would be good and probably also hazelnuts. This dish does not keep terribly well as the nuts lose their crunch so make it several times if you want, rather than a larger batch.

Serves 4

2 teaspoons olive oil
6 cups thinly sliced Napa cabbage
Scant 1/2 cup slivered or chopped almonds, toasted nice and dark (I do this in a small skillet with just a little oil and salt–keep them moving so as not to burn or if you’re not in a rush do them over lower heat for longer)
1 1/2 tablespoons apple cider vinegar, more to taste
Salt

Heat the oil in a large skillet over high heat. Add the cabbage and a couple pinches of salt. Stir well and cook for about 90 seconds. You just want to warm it through and soften is just a touch. Add the cider, stir well and remove from the heat and transfer to a serving dish immediately. Toss with the almonds. Taste and adjust seasoning for salt and vinegar if you want a touch more acidity. Serve immediately.

Sautéed Chard with Jalapeno, Ginger and Sausage

This pairs very nicely with a very quick red lentil dal (below) and a cooling dollop of yogurt. You can also omit the sausage and fry a couple of eggs in the pan instead or just serve as is with dal or rice.

Serves 4

1 tablespoon oil
2 cloves garlic, minced
1-inch piece of ginger, grated or minced
1 small jalapeño, minced and seeded if you want less heat (taste the pepper before adding it all–they vary so widely in heat level and add according to taste)
1 large bunch chard, washed, stems finely chopped and leaves halved lengthwise and then cut cross-wise into bite-sized pieces
2 4-oz sausages, cut into rounds or crumbled
Salt

Heat the oil in a large skillet over medium-high heat. Add the chard stems, ginger, jalapeno and garlic and sausage and sauté for about 7 minutes, stirring often. Take care not to burn the garlic. When the sausage is nearly cooked through add the chard leaves and mix well. Add a pinch or two of salt. Stir well and cook for another 3-4 minutes until chard is tender but still bright.

Quick Red Lentil Dal

This takes 20 minutes (at the most) to make and is richly flavored. It’s delicious just with rice or with Sautéed Chard with Ginger, Jalapeño and Sausages, above, or with stewed meats or other vegetables or grains. It is superb the next day and freezes well so by all means double the recipe.

Serves 4

1 1/2 cups red lentils
1/2 an onion, diced
4 cloves garlic, thinly sliced
1/2 jalapeño, thinly sliced (omit seeds if you’re nervous bout the heat level) or a whole one if you like spice
Salt
3 cups water

1 1/2 tablespoons oil or ghee (clarified butter)
1 1/2 teaspoons cumin seeds
2 teaspoons brown/black mustard seeds
1 1/2 teaspoons ground turmeric

Put the lentils in a large sauce pan with the garlic, onion, Jalepeño and water. Bring to a boil and then turn down to a simmer and cover partially. Cook gently for about 12-15 minutes until the lentils are tender and beginning to fall apart.

In a small skillet heat the oil or ghee. When it’s shimmering add the mustard and cumin seeds and stir well. They will begin to pop and spit after 20 seconds or so. Add the turmeric, stir well and cook for another few seconds. Take off the heat and pour all of the spices and oil (scrape out well with a spatula) into the lentils along with 1 teaspoon salt and stir in well and cover. Garnish with chopped cilantro and season to taste with more salt if needed.

Turnips and Their Greens with Miso

I didn’t have turnip greens for this batch but by all means use them in this dish.

This is one of my favorite ways to prepare these tender turnips.  This recipe makes quite a bit so feel free to halve it–which you’ll need to do anyway if you get a half share.

2 1/2 tablespoons white miso
3 tablespoons butter, softened, divided
3 pounds turnips, scrubbed and trimmed. You likely don’t need to peel them but taste and see if the skin is at all fibrous or tough and peel if it is.
1 or 2 bunches turnip greens, washed and chopped
Generous 1 cup water
2 tablespoons mirin (Japanese sweet rice wine)
Chopped fresh shiso leaf (optional–I happen to grow it in my garden and it’s a nice addition here but by no means essential)

Stir together miso and 2 tablespoon butter.

Halve or quarter the turnips and put in a large heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, about 10-12 minutes.

Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 3 minutes. Stir in miso butter and cook 1 more minute. Serve hot.

Chicken and Turnip Greens Stir-fry

In this version I used pea shoots and turnip tops but just use all turnip tops.

–slightly adapted from Kitchen Diaries II by Nigel Slater

Chinese five-spice powder is a spice mix often made with fennel, star anise, cloves, cinnamon and Sichuan pepper.   This stir fry comes together quickly and is fresh, spicy and delicious.

If you don’t have Chinese five spice do your best to make your own with spices in your pantry that include some of the above–use black pepper instead of Sichuan, skip the anise or add some coriander. . .

Serves 2

1 or 2 large bunches turnip greens, washed, dried and roughly chopped
2-inch piece of ginger, peeled and finely grated on a microplane
1 small Serrano or jalapeño chili, minced (seeds removed unless you want it quite spicy)
1 1/2 teaspoons Chinese five-spice powder (see headnote)
3/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons peanut or sunflower oil
3/4 lb (or slightly more) diced, raw chicken (you can use thigh or breast or a combination)
1/2 teaspoon sugar
Juice of one lime

In a medium bowl mix the ginger, garlic, hot pepper, spices and oil well. Add the chicken to the spice mixture and mix well. Heat a large skillet or wok until very hot. Add the chicken and cook for 6-7 minutes, stirring occasionally. Cover the pan to help the chicken cook through quickly. Add the sugar and cook for another minute and then add the lime juice and the greens. Cook for just for 1 minute. Taste and adjust seasoning and serve immediately.

New potatoes with Aioli/Mayo and Parsley

And I didn’t have parsley for this one but use lots!

New potatoes, simply boiled and tossed with butter, parsley and/or chives is a classic preparation in Germany where I grew up. This recipe doctors them up just a bit more with some mustard and a little garlicky mayo.

Serves 4

6 medium potatoes (or more or less –scaled as needed), well scrubbed
2 tablespoons chopped chives (optional)
3 tablespoons parsley, chopped
1/3 cup (more or less) homemade aioli or store-bought mayo doctored with minced/mashed garlic and a little salt
2 teaspoons Dijon-style mustard
1 tablespoon red or white wine vinegar or cider vinegar
Salt and freshly ground pepper

Cook the potatoes until just tender, drain and let cool. Cut into bite-sized pieces when cool enough to handle.

In the bottom of a salad bowl mix the aioli/mayo, mustard, salt, pepper and vinegar. Add the potatoes and herbs and gently mix. Taste and adjust seasoning.

Salsa Verde (Italian Parsley Sauce)

This is a versatile, zippy Italian 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 even more fun. Some versions include a couple of anchovies so by all means use them if you have them. 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 I actually prefer the slightly rougher texture of it when all is chopped by hand but I often use the processor.

1 medium bunch parsley, well washed and stems removed (but don’t bother picking all the leaves off the remaining stems)
Grated zest of 1/2 lemon (optional)
1 small shallot or chunk of onion, finely diced (optional)
2 tablespoons capers, rinsed (optional) and chopped up a bit
2 small garlic cloves, minced
½ cup good olive oil
2-3 tablespoons fresh lemon juice or white or red wine vinegar
Salt and freshly ground pepper

Either finely chop everything and zest the lemon (if using) and mix well or combine all the ingredients except the oil in the food processor and pulse until fairly uniformly and finely chopped. You don’t want to end up with a puree so don’t overdo it. Drizzle in the olive oil and pulse a couple more times. Taste and adjust with salt, pepper, lemon juice or vinegar if needed. 

Salsa Verde—Suggestions for using it:

• Drizzle generously over roasted veggies (very good with roasted cauliflower)
• Use as a spread for sandwiches
• Dress hardboiled eggs, canned Oregon Albacore and boiled potatoes
• Use as a dressing for a pasta or rice salad
• Dress white beans with it or stir it into a white bean puree for a delicious spread
• Stir a few tablespoons into a soup when serving.
• Delicious with sautéed shrimp or other seafood or grilled beef

Chard, Herb-roasted Chicken and Potatoes with Scallion Mint Vinaigrette (or Salsa Verde)

This is the loveliest platter of food—blanched chard and roasted chicken are dressed with the same, lemony, minty green onion vinaigrette. You can also roast the potatoes and cook the chard and use perfectly cooked hard-boiled eggs (cover eggs generously with cold water, bring to a boil, turn off heat and let sit in hot water for 8-9 minutes, drain and rinse in cold water) instead of chicken or you could use canned Oregon Albacore. The dressing is really what ties all together.  You could also skip this dressing and use the Salsa Verde–Italian Parsley sauce (above) instead.

Serves 4

3 tablespoons sage, finely chopped
2 tablespoons rosemary, finely chopped
1 ½ teaspoons sea salt
1 large bone-in chicken breast half, preferably at room temperature (use eggs or Tuna instead—see headnote)
2 tablespoons olive oil
5 medium to large potatoes, well scrubbed and cut into thumb-sized chunks
1/3 cup water
1 large bunch chard, well washed and stems separated from leaves

Dressing (or use Salsa Verde–above)
2 green onions (scallions), thinly sliced (greens and all)
Juice of 1 lemon (about 3 tablespoons)
6 tablespoons good olive oil (use the best you have)
8 sprigs mint, leaves picked and finely chopped
Salt and freshly ground pepper

Preheat oven to 450.

Mix the chopped rosemary, sage and salt with the 2 tablespoons of olive oil in a small bowl. Dry the chicken breast well. Use about half the herb mixture to cover the chicken on all sides, using your hands to thoroughly cover.  Place chicken in an 8” x 13” baking dish.

Toss the potatoes with the remaining herb mixture and arrange the potatoes around the chicken. Add the 1/3 cup water and roast for 35 – 45 minutes. You can test the chicken by carefully cutting into the thickest part of the breast and checking for any pink flesh.

Meanwhile, stir together all the dressing ingredients in a small bowl. Taste and adjust seasoning for salt. It should be quite tart so don’t be shy with the lemon juice.

Bring a large pot of salted water to a boil (use about 1 tablespoon of salt for 3 quarts of water). Chop the chard stems into 1-inch pieces. Pile the chard leaves on top of each other and cut the leaves lengthwise once or twice (depending on how big the leaves are) and then cross-wise four or five times.

Add just the chard stems to the boiling water and cook for 3 minutes, then add the chard leaves and cook for another 2 minutes. Drain well and press out as much moisture as you can against the side of the colander. Return the chard and stems to the pan and cover to keep warm.

When the chicken is done carve the breast into slices. You might need to use your hands to carefully loosen the bottom of the slices from the breastbone. Arrange the chicken on a large platter with the potatoes and the chard and drizzle the chard and chicken generously with the shallot vinaigrette. You can certainly dress the potatoes too, if you have plenty of dressing.

Greens (Kale and/or bok choi leaves) with Scallions, Couscous and Nested Eggs
Kale and Carrot Slaw with Garlic Lime Dressing
Roasted Broccoli with Tahini Lemon Sauce
Fried Rice “Pancakes”
Warm Bok Choi with Ginger Dressing
Scallion Flatbread
Lettuce Management

Greens (Kale/Bok Choi leaves) with Scallions, Couscous and Nested Eggs

Sometimes, often actually, limitations are the foundation of creativity. I created this a couple of weeks ago when I had three partial bunches of greens needing to be used (beet greens, spinach, kale) before the next CSA share arrived and it was a keeper.

Serves 4

2 tablespoons olive oil
2-3 scallions, trimmed and white and green parts thinly sliced (optional)
2 cloves garlic, minced
1 teaspoon cumin seeds or 1 generous teaspoon ground cumin
1 large bunch kale (or more), well washed and no need to dry, tough stems removed and roughly chopped
Bok Choi leaves (use the stems elsewhere), roughly chopped (optional)
Salt
1 cup water
2/3 cup couscous
4 eggs
Freshly ground pepper
More olive oil
Hot sauce, for serving (optional)

Heat olive oil in the largest skillet you have over medium heat. Add scallions, if using, and garlic and cook, gently for about 3-5 minutes until softening. Add cumin seeds and cook for another 2 minutes until fragrant. Add the greens and a few pinches of salt. Cover and turn up to medium-high heat. Stir as the greens begin to wilt and be sure not to burn the garlic. Cook covered for a few minutes until wilted, then add the couscous, water and another few pinches of salt. Stir well, cover and cook over medium-low heat for about 8 minutes–longer if the greens are tougher.

When the couscous and greens are just about tender, make four indentations in the greens and crack the eggs into them. Season eggs with salt and pepper, cover pan and cook, gently for 4-5 minutes or until eggs are cooked to your liking. Serve with a good drizzle of olive oil and your hot sauce of choice.

Kale and Carrot Slaw with Garlic Lime Dressing

Bright and delicious.

Serves 4-6

1 small to medium bunch kale, tough stems removed (I leave the ribs in), washed, dried and very thinly sliced
2 cups sorrel (optional), washed, dried and thinly sliced
3 small to medium carrots, scrubbed well and grated on large holes of box grater
3 scallions, trimmed and thinly sliced or 1 small shallot or small piece of onion of any kind, thinly sliced
1 sweet pepper, washed and seeded and thinly sliced (optional)
1/2 cup cilantro, roughly chopped (parsley and/or mint would be good too)

Dressing:
1 large clove garlic, minced and then mashed with a bit of coarse salt on the cutting board with the side of a chefs knife to create a coarse paste (skip this step if you’re in a hurry)
Juice of 1 lime or 1 1/2 tablespoons white, cider or red wine vinegar
Salt and freshly ground pepper
1/2 a small jalapeño, minced (deseeded if you want less heat)
1/3 cup or more good olive oil
1/3 – 1/2 cup toasted sunflower seeds (about 10 minutes at 350 degrees)

Toss all the salad ingredients together in a large bowl. Mix the dressing ingredients in a small bowl. Toss dressing with salad and mix well to incorporate. Taste and adjust seasoning.

This salad holds up well and you can dress it an hour or more before serving. I tend to add the toasted seeds right before serving to preserve their crunch but adding them earlier is fine too.

Roasted Broccoli with Tahini Lemon Sauce

This is so good and so easy. Feel free to double the amount of broccoli—I’m sure it will get eaten.

Serves 4

Preheat oven to 400 degrees.

1 1/2 – 1 3/4 lbs broccoli, washed, stems peeled if tough and cut into bite-sized pieces
1 1/2 tablespoons olive oil
1/2 teaspoon salt, more to taste

Sauce:
3 tablespoons tahini (sesame paste)
1 large clove garlic, crushed and minced or mashed to a paste with some salt
Salt
1 1/2 – 2 tablespoons fresh lemon juice
About 3 tablespoons water

Toss the broccoli with the olive oil and salt and spread on a sheet pan and roast until browning around the edges and tender—about 30 minutes. Toss them occasionally.

Meanwhile mix the sauce ingredients in a small bowl. Tahini has a tendency to thicken when mixed with lemon juice and depending on what brand you’re using and how old it is it might be either quite thin or dry and crumbly. You want to end up with a smooth, pourable sauce that’s not too thin. Whisk in water until you have the right consistency.

Arrange the roasted broccoli on a platter and drizzle with the tahini sauce. Serve hot, warm or at room temperature.

Fried Rice “Pancakes” with Bok Choi

Everything I might put into fried rice gets mixed in a bowl and panfried into neat little pancakes. A delicious alternative! And one of the reasons I always make twice as much rice as I need in the moment. . . so you have it ready for this sort of quick dinner.

You can add broccoli this week and maybe some scallions. And be sure to chop everything finely which helps the pancakes hold together when frying.

Yields about 12-15 4-inch pancakes

2 1/2 – 3 cups cooked, cooled rice
2 small to medium carrots, grated on large holes of box grater
About 5 cups bok choi, stems and leaves finely chopped
1/2 cup chopped cilantro
1 small serrano or jalapeño chili, seeded (if you don’t want it very spicy) and finely chopped or 1/4-1/2 teaspoon red pepper flakes (optional)
3 eggs, lightly beaten
2 tablespoons minced onion
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 tablespoon Tamari or soy sauce
2 teaspoons fish sauce
3-4 tablespoons coconut, sunflower or olive oil for panfrying
Spicy mayonnaise (mayo doctored with your favorite hot sauce) if you’d like

In an large bowl mix together the rice, herbs and vegetables. In a smaller bowl beat the eggs with the ginger, garlic, onion, hot pepper, soy and fish sauces. Add the egg mixture to the rice and vegetables and mix well. Taste and add a little salt if needed, though the soy and fish sauce will probably be sufficient.

Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. When hot add about 1/4 cup spoon fuls of the rice mixture and fry until golden brown on each side. Don’t flip them too soon or they’ll fall apart. Keep warm while you fry the remainder. Serve with spicy mayo if you’d like.

Scallion Flatbread

If you want a little bit of a project make these delicious breads. I’ve always wanted to try these  and one of my favorite food bloggers, David Lebovitz, happened to write about them last week. I followed his recipe. And they were delicious and very simple to make.

Warm Bok Choi with Ginger Dressing

The stems retain their bite, the leaves soften and the tangy vinaigrette livens up the whole thing. Good on rice or as is. And it takes about 7 minutes start to finish.

Serves 4 as a side

1 large head bok choi, well washed and both stems and leaves thinly sliced crosswise
2 teaspoons coconut, peanut or other oil

Dressing:
Juice of 1 lime
1 tablespoon rice vinegar
2-3 garlic cloves, minced and mashed up a bit with the side of a chef’s knife with some salt, or pressed (the salt makes it easier to mash)
2 teaspoons finely grated fresh ginger
1 teaspoon fish sauce (optional)
2 teaspoons soy sauce
A little more salt if needed
1 teaspoon toasted sesame oil
1/4 teaspoon red pepper flakes

Heat the coconut oil in a wok or large skillet until very hot. Toss in the bok choy stems and a few pinches of salt. Cook over high heat, stirring regularly, for about 2-3 minutes until the stems are softened but still have some bite. Add the leaves and cook for 30 seconds more. Put the vegetables in a bowl and mix in the dressing. A fair amount of liquid (combination of dressing and liquid from vegetables) will accumulate in the bottom of the bowl and it’s delicious and rice soaks it up well!

*NOTE: The day I created this recipe I needed to somehow make this dish into dinner. I ended up panfrying some broccoli and pork sausage just until cooked through and tender, adding a little fish sauce and soy sauce at the end. I mixed this into the bok choy and served the whole thing over rice for a satisfying one-dish meal.

Lettuce Management

Staying on top of lettuce takes a little work. It’s completely worth it but here are a few tricks/methods I employ to keep things interesting on the salad front . .  and keep those beautiful heads from going slimy and brown.

Washing and storing:

If you’re having a hard time staying on top of the lettuce, wash enough for two big salads soon after you pick up your share. My preferred way to store the washed lettuce is rolled up in clean, dishtowels. This is actually my preferred drying technique and it stores well that way, for a couple of days. You can put the rolled up lettuce-filled towels in a plastic bag and store in the fridge.

Crunchy additions:

Keep sunflower and/or pumpkin seeds, and/or walnuts or hazelnuts on hand. Pumpkin seeds take just a few minutes to toast in a dry skillet and sunflower seeds toast best in a 300 degree oven with some salt and olive oil. Walnuts and hazelnuts toast well in an oven—no salt or oil needed—as well. And they all add so much to salads.

If you have a slice or two of nice crusty bread that needs using you can toast it and then tear it into little pieces and add it your salad for a little chew and heft.

Pickled additions:

I keep a jar of thinly sliced (red) onions covered in red wine vinegar in the fridge at all times. A few slices of these pickled onions brightens up salads and many other dish too.

I sometimes chop up some kimchi and add it to salads, especially ones that include cooked beans.

Fruity additions:

Add chopped sweet cherries, strawberries or blueberries to your green salads. If you have a little goat cheese or feta, that would be a good combo as well.

Dressing variations:

The classic vinaigrette I make is about 1 tablespoon lemon juice or vinegar (red wine, cider, sherry), 3 tablespoons good olive oil; sea salt, freshly ground pepper and if I’m feeling fancy 1 teaspoon Dijon-style mustard and a little minced shallot or garlic and some minced thyme or tarragon. You’ll want to scale this up for larger salads and change the ratio to suit your taste. I don’t ever measure as you can easily adjust as you go and no two salads are every the same size. Make about triple this amount and keep it in a jar in the fridge.

Add a couple of teaspoons of heavy cream, mayonnaise (homemade or store bought) or Greek yogurt to a classic vinaigrette (above) for a slightly creamier dressing. Dress your lettuce with this, add ½ cup of toasted sunflower seeds and some thinly sliced onions for a robust salad.

Add ground cumin, lime or lemon zest and some red pepper flakes to a typical vinaigrette or the creamy version above. This is particularly good for slaws and black bean salads.

Add a couple of tablespoons of smashed avocado to your dressing. Lime or lemon juice and some minced garlic is a good combination for this variation.

The giant radishes are sweet, tender and crunchy this week. Add them to any salad, snack on them as is or mix them with some thinly sliced green onions, a bit of rice wine vinegar, a squeeze of lime juice, salt and splash of oil, for a bright garnish for roasted meats, tacos, grain dishes, with sesame noodles, etc.

Dry Red Curry Broccoli w/ Toasted Peanuts
Green Salad with Potatoes and Creamy Basil Dressing
Braised Fennel with Capers, Garlic and Tomatoes
Spicy Chickpea, Red Cabbage and Carrot Salad
Braised Red Cabbage
Simple Slaw with Radishes and Scallions

Dry Red Curry Broccoli w/ Toasted Peanuts

Quick, delicious, adaptable. Use cauliflower or sweet potatoes or winter squash or even just potatoes and onions. Add what I call “cheesy” toast–any bread toasted, buttered and topped with cheese of choice and broiled until bubbly–and call it dinner.

Serves 4

2-3 tablespoons oil, olive, peanut, coconut or whatever you have
1/2 large onion, thinly sliced
2 cloves garlic, minced
2 scallions (optional), chopped
2-3 teaspoons red curry paste (or more if you like a lot of heat–spice level also varies from brand to brand)
1 1/4 lbs broccoli, stems peeled and chopped and florets chopped into bite-sized pieces
Salt
1/2 cup dry-roasted peanuts

Heat about half the oil in a large, heavy skillet over medium high heat. Add the onions, garlic, scallions (if using) and curry paste and stir well and cook, stirring often for about 3-4 minutes. Be careful not to burn the vegetables. Add the broccoli, a few pinches of salt and possibly the rest of the oil if things look dry. Stir well and cook, covered, stirring often for about 5-7 minutes until the broccoli is tender but still has a little bite.

While broccoli is cooking, toast the peanuts in a small skillet in a little oil and a sprinkling of salt (unless already quite salty). Toast until deeply golden brown, about 7 minutes. Remove from pan, let cool and roughly chop.

Taste broccoli and adjust with salt. Serve with toasted nuts.

I like mixing diced boiled potatoes with a green salad and a creamy dressing. I make many variations but Batavian, Escarole, frisee or other more robust lettuces hold up particularly well here. You probably won’t need all the dressing for this salad. It keeps well for a few days so save for future use. And the tomatoes are completely optional.

Green Salad with Potatoes and Creamy Basil Dressing

I love to mix boiled potatoes into green salads, either with vinaigrettes or creamy dressings.

Serves 4-6

8 cups lettuce, well washed and dried and cut into ribbons (Batavian, Escarole or other more substantial lettuces are very good here as is arugula or any other kind really)
3-4 medium potatoes, boiled and cooled and cut into medium dice
2 green onions, tops included, thinly sliced

Dressing:
Scant 1/2 cup Greek yogurt
2 tablespoons mayonnaise
1 tablespoon good olive oil
1/2 cup thinly sliced basil
Juice of ½ a lemon, more to taste
1 large clove garlic, minced or pressed
Salt and plenty of freshly ground black pepper, to taste

Toss about 2/3 of the dressing with the lettuce, potato, tomato, if using, and onion. Taste, adjust, add more dressing. . . Enjoy!

Braised Fennel with Capers, Garlic and Tomatoes

This is richly flavored and quick to make. Enjoy it with a few salads for a light dinner or alongside any meat or fish or egg dish. I made this dish with just one fennel bulb last week and it was worth making. Just scale everything down a bit . . . it’s quite a forgiving dish.

Serves 4

2-3 tablespoons olive oil
2  fennel bulbs, trimmed and cut top to bottom into 1/2-inch planks
Salt
1/2 onion, diced
2 cloves garlic, minced
2 tablespoons capers, well rinsed and chopped up a bit
2 tablespoons white wine or cider vinegar
1 teaspoon sugar
3/4 cup chopped tomatoes, fresh, roasted or canned (roasted will impart the richest flavor but all are good)
Chopped fennel fronds for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. When oil is hot add the fennel slices in a single layer–they will likely not all fit. Sprinkle with salt and cook, covered, keeping the heat fairly high, for about 3-5 minutes until nicely browned. Flip and cook for another couple of minutes until the other side is browned as well. Remove from the pan and set aside and finish cooking the remainder of the fennel.

Once cooked, add all the fennel back to the pan, then add the garlic, capers, onions, vinegar, sugar and cook, uncovered, stirring often for about 3 more minutes. Add the tomatoes and turn the heat up a bit more. Cook, for another 3-5 minutes until the tomatoes have reduced and have nicely glazed the fennel. Taste, adjust seasoning, garnish with chopped fennel fronds and serve hot or warm.

Spicy Chickpea, Red Cabbage and Carrot Salad

I try to have cooked beans and chickpeas in the freezer at all times. I cook a good amount, 1 1/2-2 lbs, at a time and then refrigerate and/or freeze portions for future meals. It’s just like having canned beans in the pantry but I’ve gotten so hooked on the flavor and texture of home-cooked ones that I’ve got a good routine in place that takes little effort.

This bright, hearty salad can be adapted to suit your tastes and pantry. Any kind of cabbage would be great, any kind of radish and even other beans. And if you don’t have kimchi, add some chopped pickles or capers to give it depth. By all means add some toasted peanuts or any seed or nut you have and parsley, mint or cilantro for even more color and texture and flavor.

Serves 4

2 cups chickpeas, drained well
3 cups red cabbage, shredded (or other kind of cabbage–see headnote)
3 radishes, trimmed and cut into match sticks
2 medium carrots, scrubbed and cut into matchsticks or grated on the large hols of a box grater
1/3 cup kimchi, chopped (or any pickle you have or 1 1/2 tablespoons capers, rinsed and chopped up a little)
1 1/2 tablespoons cider vinegar
3 tablespoons oil, olive, sunflower, etc.
1/2 Serrano pepper, including seeds, minced or 1/4 teaspoon red pepper flakes
Salt and freshly ground pepper

Put the chickpeas, cabbage, carrots and radishes in a large bowl. Add the kimchi (or alternative) and the dressing ingredients and toss well. Taste and adjust seasoning. You want a good kick of heat and acidity.

Braised Red Cabbage

This is a pretty classic, German-style braised red cabbage dish. It becomes tender and very fragrant with the spices and wine with plenty of acidity. It’s wonderful with mashed potatoes and any roast meats or or grains of any kind. And with the rain and cooler temperatures this week it just might be perfect!

serves 4-6

2 tablespoons butter or olive oil
1 small onion, peeled and thinly sliced
1 medium (2 1/2 pounds) red cabbage, quartered, core removed and thinly sliced
2 teaspoons caraway seeds
1 tablespoon yellow mustard seeds (optional)
1/4 cup cider vinegar
2/3 cup dry red wine
1 large tart apple, peeled and coarsely grated (optional)
Salt and freshly ground black pepper

Melt the butter in a large sauté pan over medium heat. Add the onions and sauté until softened, about 5 minutes. Add the cabbage and mustard and caraway seeds and toss until the cabbage begins to wilt, 2 to 3 minutes.

Add the vinegar, wine and apple. Stir to combine, and season with salt and pepper. Cover the pot, leaving just a crack open. Simmer until the cabbage is soft, about 45 minutes. Adjust salt and pepper, and serve.

Simple Cabbage Slaw with Radishes and Scallions

If you get one of the pointy green cabbages you could make this simple slaw. The cabbage is so sweet and tender it will be perfect here. And could make it with red cabbage too or a mixture of the two.

Serves 4+

About 8 cups thinly sliced or shredded cabbage
1 cup radishes, cut into matchsticks or small dice
2-3 green onions, greens too, thinly sliced
1/2 cup cilantro or parsley, chopped and/or ¼ cup chopped mint (optional)

Dressing:
Juice of 1 ½ – 2 limes or 2+ tablespoons white wine or apple cider vinegar, more to taste
2 teaspoons Dijon-style mustard
3 tablespoons olive oil
3-4 tablespoons Greek yogurt or sour cream or mayonnaise
1 teaspoon ground cumin (optional)
Several pinches red pepper flakes or a small hot pepper like Serrano or Jalapeño, minced (or more if you like heat)
Salt and freshly ground black pepper

Put the vegetables in a large bowl. Mix the dressing ingredients in a small bowl. Add 2/3 of the dressing to the cabbage and mix well. Taste and ad more dressing, as needed.

What gorgeous greens of all shapes and types this week and glorious beets tossed in too! The green garlic stalks vary in size so depending on what you get you may want to use individual cloves (if you have big heads) or you might be able to use the whole stalks, minus an outer fibrous layer or two (if smaller). Adjust recipes below accordingly and to taste. Happy cooking!

Spinach Curry with Coconut (Tofu or Chicken)
Green Salad with Scallions and Buttermilk/Yogurt Dressing
Grated and Marinated Beets (raw)
Kale Salad with Garlicky Beets and Sunflower Seeds
Beets, Beet Greens and Garlicky Yogurt
Quick Broccoli Orzo

Spinach/Beet Green Curry with Coconut (Tofu or Chicken)

Start the rice the minute you walk in the door and sit down to eat 20 minutes later if using white rice or 35 if brown. And the leftovers are excellent. You could also beet greens here instead of or in addition to the spinach.

Serves 4

1 tablespoon coconut oil or oil of your choice
1 large onion, halved and thinly sliced
2-3 teaspoons green curry paste (depending on how spicy you want it)
1/2 teaspoon salt
1/2 lb firm tofu, diced or 1/2 lb chicken meat cut into strips or bite-sized pieces
1 bunch spinach and 1 bunch beet greens or 2 bunches spinach, well washed, roots (of spinach) trimmed and shaken a bit to dry out and then roughly chopped
4 tablespoons coconut milk, ideally the solid white part that is often at the top of the can
Juice of 1/2 lime
Rice for serving

Heat the oil in a large saucepan or dutch oven over medium-high heat. Add the onions and cook, stirring occasionally until softened and just beginning to take on a little color, about 7 minutes. Stir in the curry paste and salt and cook for another 2 minutes. Add the tofu or chicken and another splash of oil if things look dry. Cook for about 5 minutes then add the spinach. Stir a bit to help deflate the spinach and make room for all of it. Cook for about 3-5 minutes until just wilted. Add the thick coconut milk. Stir well and simmer for a minute. Taste and adjust seasoning with salt and more curry paste, to taste. Serve hot, over rice with a squeeze of lime juice.

Green Salad with Scallions and Buttermilk/Yogurt Dressing

This is a simple, fresh salad perfect for either red leaf or butter lettuce. Quantities are a matter of taste and availability. And if you have a scallion or two leftover from last week, use it here or slice up a little regular onion omit. If you have any fennel fronds leftover you can also use those instead of dill in the dressing.

Serves 4

1 small head lettuce, washed, dried and cut or torn into bite-sized pieces
Handful or two of arugula (optional), torn
1 scallion, very thinly sliced

Dressing:
1/3 cup buttermilk or plain whole milk or whole Greek yogurt
2 tablespoons mayonnaise or sour cream
Juice of half a lemon or 1 tablespoon white wine or champagne vinegar, more to taste
2 tablespoons chopped fresh dill (or fennel fronds as a nice alternative) or any other tender herb
1 teaspoon sea salt
2 teaspoons minced green garlic
Freshly ground black pepper

Put lettuces and onion in a large salad bowl.

Whisk the dressing ingredients together and toss the salad with some of it. Add more as needed and adjust seasoning. You will likely have dressing leftover and it’s also good tossed with boiled potatoes and/or green beans or snap peas.

Grated and Marinated Beets

Raw beets are delicious and particularly so when grated and marinated in a dressing of minced and mashed garlic, lemon juice (or vinegar), salt and olive oil. Grating beets can make a big mess–the red juice splattering all over the place and potentially staining things. Use the grating blade on the food processor to contain the mess or set your box grater in the sink and grate them that way. Then, all they need is a soak in lemon juice or vinegar, garlic, salt and olive oil, 20 minutes will do it but longer is fine too. Then you can toss a cup of them into any green salad, add a bit of crumbled feta and maybe a few handfuls of toasted, coarse breadcrumbs and you have the perfect winter/spring salad.

You can mix the grated marinated beets into Greek yogurt for a sort of (very pink) beat tzatziki and serve that with lamb burgers or dolloped on plain, cooked chickpeas or use them in the kale salad below.

Kale Salad with Garlicky Beets and Sunflower Seeds

Grated raw beets marinated in a garlicky vinaigrette are a fantastic addition to green salads, grain or bean salads or as a sandwich filling with goat cheese, to name just a few possibilities.

Serves 4

1 bunch kale, any tough stems removed, washed, dried and sliced very thinly crosswise
1 1/2 cup grated, marinated beets
2 scallions or a shallot or small chunk of onion, thinly sliced
1/3-1/2 cup toasted sunflower seeds (toasted for 8-15 minutes on a sheet pan in a 350 oven, tossed with a little olive oil and salt until golden).
3 tablespoons apple cider vinegar
2 teaspoon honey or sweetener of your choice
4 tablespoons olive oil
Salt and freshly ground pepper to taste

Put the shredded kale in a large bowl. Add onion, grated marinated beets and toasted sunflower seeds. Mix vinegar with syrup or honey, olive oil, salt and pepper in a small bowl. Pour dressing over salad and toss thoroughly. Taste and adjust seasoning. This salad keeps well though the seeds get more chewy than crunchy after a while.

Beets, Beet Greens and Garlicky Yogurt

I use Greek yogurt a lot. Quite a few years ago I started buying it instead of sour cream. I find it so much for versatile and somehow it finds its way onto/into many of my meals. It’s also gotten a bit easier to find full-fat Greek yogurt.

Serves 4

1 bunch beets, with greens (4-5 medium beets)
4-5 cloves new garlic, minced and divided
1 medium shallot or chunk of onion, finely chopped
½ cup of full fat Greek or regular yogurt
2 teaspoon lemon juice plus an extra squeeze or two
Olive oil
Salt and freshly ground pepper

Cut the greens off the beets, wash well and cut into wide ribbons. You can use most of the stems. I usually just toss the 2-3 inches closest to the beet root. Scrub the beets well and cut into wedges. Put the beets in a small pan and cover with water. Bring to a boil and cook covered for about 15-20 minutes until beets are tender when pierced with a fork. Alternatively you can roast them (takes a bit longer). Drain well. There is often no need to peel them but if they skin is prominent and at all tough, peel it off the wedges and discard. Then toss the beets with a little lemon juice and salt.

Meanwhile sauté the onions or shallots in a little olive oil over medium high heat until soft. Add beet greens and a little olive oil if necessary and 1/2 the minced garlic, and a few pinches of salt. It will only take about 3-5 minutes for the greens/stems to be tender. In a small bowl mix the yogurt with the remaining garlic, a pinch or two of salt and the 1-2 teaspoons lemon juice. Mix the beet wedges with the greens and heat thoroughly and then serve with a generous dollop of the yogurt.

Quick Broccoli Orzo

You cook everything in one pot, drain, add a bit of cheese and olive oil and you have a steamy, good dish in 15 minutes or less.  Here I used broccoli and salad turnips, but just broccoli is delicious.

Serves 4

1 1/2 cups orzo
6-7 cups broccoli, stems and florets cut into bite-sized pieces (or cauliflower or other veg–see headnote)
3-4 cloves new garlic or 2 cloves garlic, minced and divided
1 cup grated sharp cheddar or cheese of your choice
Salt and freshly ground pepper
Good olive oil

Bring a medium-sized pot of water to a boil. Add 2 teaspoons salt. Add the orzo and set a timer for 6 minutes. At six minutes, add the vegetables and half the garlic to the pasta and cook for an additional 4 minutes or until both orzo and vegetables are tender. Drain well and put in a serving dish with the remaining garlic, cheese, a good splash or two of olive oil and black pepper. Mix well and taste and adjust seasoning with salt, pepper and/or oil.

It’s going to be a hot week! The kohlrabi is so sweet and tender you may just snack on it as is or turn into a quick salad like the one with yogurt and mint and cilantro. You could also saute it in a little olive oil with nothing more than salt. The lettuces will be welcome with this weather. I would dress them with the simple vinaigrette from last week’s post, add some thinly sliced scallions, some chopped fennel fronds if you’d like and very thinly sliced fennel and maybe a few toasted sunflower seeds or nuts. And pick up a bunch of cilantro and mint since I call for it several times in these recipes.

Grilled/Broiled Napa Cabbage and Scallions with Miso Sauce
Napa Cabbage Slaw with Herbs
Israeli Couscous with Fennel and Lemon
Moroccan Bulgur With Chard and Harissa
Kohlrabi Salad
Scallion Pancakes

Grilled/Broiled Napa Cabbage and Scallions with Miso Sauce

If you have a grill, fire it up for this one or just use your broiler. Both work well and will enable you to get this beautiful plate of food on the table quickly. Serve over rice and make a little extra sauce and top with a fried egg and you have a meal.  And have a steak knife ready at the table to cut up those pretty wedges or eat them with your hands and make a mess and have fun.

Serves 4-6

1 small to medium Napa cabbage, any ragged outer leaves removed and cabbage halved lengthwise and then cut into about 2-inch wedges. Do not remove any of the core as it’s key to the wedges staying together
1 small bunch scallions, trimmed and cut into about 4-inch length, cut thicker ones in half lengthwise
1/2 cup peanuts, toasted nice and dark
Oil, for brushing on cabbage and onions

For sauce:

2 tablespoons red or yellow miso
1 1/2 tablespoon soy sauce
2-3 tablespoons water
1/4 teaspoon red pepper flakes or minced hot chili of any kind (optional)

Preheat your broiler or fire up your grill. Brush cabbage wedges with oil on both sides. Toss scallion pieces in a little oil as well. Grill or broil wedges until browning and softening, flip over, add onions and grill until both are beginning to char around the edges and are tender. Be careful not to burn the scallions and take those off first if they’re getting too dark. The cabbage will take somewhere between 5-10 per side, depending on your heat source

Meanwhile stir the sauce ingredients together in a small bowl. Toast peanuts (even if they’re already roasted) in a small skillet with a little oil and salt (unless they’re already quite salty) until dark, golden brown. Let cool on a cutting board and chop up a bit.

When ready to serve arrange cabbage and onions on a platter. Drizzle generously with the sauce and garnish with peanuts. Serve as a side or over rice and with an egg if you’d like.

Napa Cabbage Slaw with Herbs

I think the mint is key to this vibrant salad.  Scale this as you’d like. If you have a big crowd use a whole head of cabbage.

Serves 4-6

½ head Napa cabbage, washed, dried and leaves cut in half lengthwise and then cut crosswise into ½-1-inch strips (about 8 cups of cabbage)
1/3 cup chopped mint leaves
1/3 cup chopped cilantro
1/3 cup basil leaves, thinly sliced (optional)
3-4 scallions, thinly sliced
A few radishes, cut into matchsticks (optional)
1-2 serrano chilies (seeded if you don’t like much heat), minced

Dressing

3 tablespoons whole milk Greek yogurt (or sour cream)
2 tablespoons mayonnaise
2 tablespoons olive oil
Juice of 1 lime, more to taste
3-4 cloves new garlic, minced and then mashed with coarse sea salt with the side of a chef’s knife
Freshly ground pepper and more sea salt

Put all the vegetables in a large salad bowl. Mix the dressing ingredients in a small bowl and pour over salad. Toss well. Let sit for a few minutes and toss again and taste and adjust seasoning with salt and/or lime juice, etc.

Israeli Couscous with Fennel and Lemon

This is so fragrant and delicious and quite quick to make.

Serves 4 as a side or 2 as more of a main

2 tablespoons olive oil
½ onion, finely diced
1 fennel bulb
1 cup Israeli Couscous
2 teaspoons ground coriander
½ teaspoon ground cumin
Salt
1 ½ cups boiling water
Juice of ½ lemon, more to taste
Zest of ½ lemon
½ cup (total) chopped fennel tops, cilantro and green onion tops, thinly sliced, for garnish

Heat the oil in a large sauce pan over medium high heat. Add onion and saute for 5 minutes until starting to brown. Add cumin, coriander and fennel and a few pinches of salt and continue cooking over fairly high heat for about 3-5 minutes until browning and toasty smelling. Add the couscous and another splash of oil if things look dry and cook for another 3-5 minutes until the couscous is browning. Add the boiling water and another pinch or two of salt. Stir well, cover and turn down to a simmer. Cook, covered for about 12 to 15 minutes until the water is absorbed and the couscous is tender. Take off the heat. Stir in the lemon zest and juice and fresh herbs/fennel and scallion tops. Taste and adjust seasoning.

Moroccan Bulgur With Chard and Harissa

This takes time to cook but putting it together is quick and just involves a bit of chopping. It is delicious with a fried or poached egg and extra harissa and some Greek yogurt or with a simple piece of baked, poached or panfried fish, or just as is! And it’s a perfect accompaniment to lamb in any form. Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), Serrano peppers and other hot chili peppers and spices such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive oil. There are many store-bought brands and you can also make your own. Harissa varies in its level of spiciness so start moderately as you can always add more when serving.

Serves 4

2 medium onions, finely diced
3-4 cloves garlic, minced (or more if it’s young and mild new garlic or 3 stalks green garlic)
1 large bunch de-stemmed and chopped chard (save the stems for another use)
1 cup bulgur
3 tablespoons olive oil
2-3 teaspoons (or more to taste) harissa (see headnote)
Sea salt (at least 1 teaspoon) and freshly ground black pepper
Lemon juice
More harissa and Greek yogurt for serving

Add everything but the lemon juice to a deep heavy, lidded pot or dutch oven. (Le Creuset-like enameled pots are great). Mix it all together with a spoon or your hands. Add 1/2 cup water and mix thoroughly again.

Take several paper towels and lay them over the bulgur mixture, tucking them gently into the sides. If you have a very tight-fitting lid you can skip the paper towels and it should work just fine. Cover the pot and cook over very low heat for about an hour or so. Resist the urge to remove the lid since the steam generated is a critical to the cooking. I typically start with high heat to get things going, then, when I sense the presence of steam and can start to smell the dish, reduce it significantly.

When it is finished, after about an hour, remove the paper towels, taste and, if necessary, continue to cook with the paper towels intact again.

Squeeze a lemon over the finished bulgur and top with more harissa and Greek yogurt or a piece of simply baked, poached or pan-fried fish.

Kohlrabi Salad

–adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi

Simple and delicious.

Serves 4

2 medium kohlrabi, peeled and cut into 2/3-inch dice (about 4 cups diced)
1 tablespoon mint leaves, torn
½ cup of parsley or cilantro leaves or a combination

Dressing:

Generous 1/2 cup Greek yoghurt or whole milk regular yogurt
1 small garlic clove, finely grated or mashed
1 tablespoon lemon juice, more to taste
1 tablespoon olive oil
1/4 teaspoon sea salt (or more to taste, I think this salad needs a lot of salt)
Freshly ground black pepper to taste
¼ teaspoon sumac, for serving (optional)

Place the diced kohlrabi in a salad bowl.

In a small bowl whisk the dressing ingredients together well, except the herbs. Add the dressing to the kohlrabi and stir to combine well. Toss gently with herbs and sprinkle with sumac, if using, and serve.

Scallion Pancakes

Scallions shine here in quick-to-make savory pancakes.

Yields about 20 4-inch pancakes

1 large bunch scallions or spring onions, washed and trimmed of roots
2 eggs
1 cup all purpose flour
1 3/4 cups water
3/4 teaspoon sea salt
Oil for pan-frying

Dipping Sauce:

1/3 cup soy sauce or tamari
1/3 cup rice vinegar
1 teaspoon red pepper flakes
1 clove garlic or 1 stalk green garlic, minced

Cut the scallions or onion stalks into 1-2-inch lengths and cut the white part or the spring onions bulbs into thin rounds. In a large bowl whisk the eggs with the flour, water and salt. Add the scallions/onions and mix well. Taste for salt. It may need more. The batter should be fairly runny, a bit thinner than regular pancake batter.

Stir together all the dipping sauce ingredients in a small bowl.

Lightly cover the bottom of a large, heavy skillet with oil and heat over medium-high heat. When the oil is hot fry the pancakes, either in typical pancake size or large, to fit the pan. If doing the latter you’ll cut them into wedges to serve. I tend to make small ones. Fry for about 3 minutes per side or until golden. Serve with the dipping sauce.

Welcome to the recipe posts for the 2016 Summer CSA Season! This is Katherine Deumling of Cook With What You Have and I will be creating weekly posts with recipes, ideas and tips for storing and using the produce in your share. Many of the recipes and ideas I will provide throughout the season will encourage you to adapt the quantity or spice level or substitute different vegetables and herbs, add meats, etc. Your taste and experience will be your best guide and I look forward to hearing about how you use or alter these recipes. Please send me feedback or questions at any point. Throughout the season you’ll see favorites from year’s past and new ideas and techniques, all written with an eye toward adaptability–to suit your taste, dietary needs, or what’s in your pantry and herb garden. Here’s to a wonderful season of the best produce money can buy, creative cooking and happy eaters!

Green Garlic Notes
Mizuna Notes
Basic Vinaigrette
Mizuna and Scallion Pancakes
Baked Kale with Green Garlic, Radishes and Tahini Dressing
Bok Choy Yakisoba
Mizuna and Radish Slaw with Roasted Peanuts

Green Garlic Notes

The green garlic is so sweet and tender that you can use it more abundantly than the cured/mature garlic. You can also use the tender outer layers and bit of stalk, just chop them finely. Use the garlic in some of the dishes below or anywhere you could normally use garlic or sauté a whole bunch of it gently in a little butter or olive oil and then scramble a few eggs in it or toss it with fresh pasta and plenty of Parmesan.

Mizuna Notes

I love the tender, peppery mizuna and this time of year it is sweet and the stems so tender and juicy. I like to top bowls of beans or bean soups with a mini salad/garnish of sorts of finely chopped mizuna, minced garlic, olive oil and little lemon juice and salt. You can add mizuna to any other salad green or use it as the central ingredient like in the savory pancakes below. You can also stir it into a soup or dhal at the very end. You can use it like lettuce in a sandwich or use the above suggestion for a soup garnish. You could sub a little mayo for the olive oil in that case and make it hold together a bit better. Add slices of hardboiled egg and some sharp cheddar and have yourself a lovely sandwich!

Basic Vinaigrette

I like to keep a good, basic vinaigrette on hand in my dressing jar. I keep it in the fridge ready for any lettuces, vegetables–raw or cooked–or grains or beans that might need enlivening. It literally is often the key to quickly turning something into a meal.

You can make this version or use a different vinegar, oil, herb(s), etc. I typically make a batch and then continue topping it off, as needed, for 2 weeks or so and then use it up, clean the jar and start over. Dressing ingredients (vinegars, oils) keep very well so you can do this less often too.

Add fresh tarragon or dill, chives, basil, parsley or most any tender herb to offer some variety when using it.

1-2 cloves garlic, minced or 1 stalk green garlic, minced
1 1/2 teaspoons Dijon-style mustard
2 tablespoons red wine vinegar (see above)
5 tablespoons olive oil
1/2 teaspoon salt (you may need more)
Freshly ground pepper
1/2 teaspoon fresh or dried thyme

Put all dressing ingredients in a pint jar with a tight-fitting lid. Shake well until emulsified. Taste and adjust with more vinegar and/or salt or whatever else you think it needs. It should be bright and strongly flavored.

Use the vinaigrette on most any salad you can think of.

Mizuna and Scallion Pancakes

Light, bright and tender. . . these are such a treat. I typically serve mizuna raw in salads or added to soups at the very end. In this preparation they stay fresh despite the quick visit to the pan.

Yields about 10 4-inch pancakes

3 eggs
1/4 cup flour
Scant 1/2 teaspoon salt
1 1/2 teaspoons toasted sesame oil
1 bunch mizuna, washed and shaken dry, roots discarded and stems and leaves chopped
1 small bunch scallions, trimmed and white and green parts thinly sliced
Oil for pan frying

Optional dipping sauce
1/3 cup mayonnaise
2 teaspoons soy sauce
2-3 teaspoons Sriracha or other chili sauce

In a large bowl whisk the eggs with the flour, salt and sesame oil until smooth. Stir in the mizuna and scallions. The batter will just barely coat the vegetables.

Heat 1 1/2 tablespoons oil in large heavy skillet. Cook patties, about 1/3 cup each, until golden brown on both sides, just a couple minutes on each side. Serve with optional sauce.

Baked Kale and Green Garlic with Tahini Dressing and Radishes

5-10 minutes in a hot oven and kale turns crispy and chewy, a nice alternative to raw kale salads. Toss in something crunchy, like radishes here, or use carrots or snap peas or salad turnips, some toasted seeds or nuts and a tahini dressing and you have a hefty salad.

Serves 4+

1 bunch kale, washed and shaken dry and coarsely chopped, any tough stems removed
1 tablespoon soy sauce
3 tablespoons olive oil, divided
2 stalks green garlic or 2 regular cloves garlic, minced, divided
4-5 radishes, washed, trimmed and cut into matchsticks
1/4 – 1/3 cup toasted sunflower seeds, or pumpkin seeds or toasted and chopped walnuts or almonds
2 tablespoons tahini
Juice of half a lemon, more to taste
Salt and freshly ground pepper

Preheat oven to 425 degrees

Toss kale, soy sauce, 1 tablespoon olive oil and 1 stalk minced green garlic or 1 clove regular garlic in a large bowl until well mixed. Spread on a sheet pan and bake for 5-10 minutes until some leaves are crisping and browning around the edges. Toss once during baking if you’d like to help it cook evenly, however, the variability in texture is fun so you can skip this step too.

In a small bowl mix the tahini, lemon juice, remaining minced garlic, salt and pepper and olive oil until smooth.

When the kale is ready remove it from the oven and put in a serving dish. Add the radishes and toasted seeds and drizzle over the dressing. You may not need all of it. Taste and adjust seasoning with salt and/or lemon juice.

Bok Choy Yakisoba

A quick, not-very-authentic version of this Japanese stir-fried noodle dish with lots of bok choy, garlic and green onions. You can also add diced tofu or leftover meat of any kind.

Serves 4

1 8-ounce package soba noodles
2 tablespoons oil (I particularly like peanut oil)
4 scallions, green and white parts, sliced and kept separate (you’ll use the green parts, raw for garnish)
1 stalk/head green garlic, trimmed and any fibrous layers removed and minced (or 2 garlic cloves, thinly sliced)
6 shitake mushrooms, sliced  (optional)
5 cups bok choy, stalks cut in half lengthwise and then cut crosswise into thin strips and leaves thinly sliced, stalks and leaves kept separate

For the sauce:
2 1/2 tablespoons soy sauce, tamari or Shoyu
1/4 cup rice wine vinegar
2 tablespoons mirin (Japanese sweet, rice cooking wine) or 2 teaspoons sugar and 2 tablespoons water
1/4 – 1/2 teaspoon red pepper flakes (depending on how spicy you want it)

Prepare soba noodles according to package directions. Drain and set aside. Mix the sauce ingredients in a small bowl and set aside.

Heat oil in a large skillet or wok over high heat. Add the white parts of the scallions, mushrooms, if using, bok choy stems and garlic and stir fry for about 2 minutes, stirring constantly. Add bok choy leaves and cook for another 30 seconds. Add drained noodles and stir will and cook for just a minute to heat up. Add the sauce, stir well and cook for another minute or two. Serve hot, topped with the scallion greens.

Mizuna and Radish Slaw with Roasted Peanuts

You could certainly add herbs or other vegetables to the salad or toss in some cooked grains. It’s just a good, quick, template. The peanut oil is really nice here but if you don’t have it you could substitute a neutral oil and add 1/2 teaspoon toasted sesame oil.

Serves 4

4 radishes, washed, trimmed and cut into match sticks
3-4 cups mizuna, washed, dried and finely chopped
1/2 cup roasted peanuts, chopped up a bit
1 tablespoon rice wine vinegar
2 tablespoons peanut oil (see headnote)
Juice of 1/2 lime (or use a bit more vinegar if you don’t have a lime)
Salt

Put vegetables and peanuts in a salad bowl. Dress with rice wine vinegar, peanut oil, salt and lime juice. Taste and adjust seasoning. Serve immediately.