2-3 green tomatoes about a tablespoon kosher salt 1 cup cider vinegar 1/3 cup brown sugar 1 1/2 tablespoons whole mustard seed pinch of celery seed 1/2 teaspoon turmeric 1 yellow onion sliced 1 green and 1 jalapeño pepper, seeded and diced Slice tomatoes to about 1/2″ thick, removing stem and blossom ends and […]
Roasted Cabbage 1 cabbage (green, red savoy or napa will work) 1/3-1/2 cup olive or sesame oil salt (corse kosher works best) pepper Pre heat oven to 425. Drizzle 1/2 the oil on a cookie sheet. Halve and then core the cabbage. Take each half and carefully slice it into 1/4″-1/2″ rounds being careful to […]
Roasted Cabbage1 cabbage (green, red savoy or napa will work) 1/3-1/2 cup olive or sesame oil salt (corse kosher works best) pepper Pre heat oven to 425. Drizzle 1/2 the oil on a cookie sheet. Halve and then core the cabbage. Take each half and carefully slice it into 1/4"-1/2" rounds being careful to keep the layers together. After each slice, transfer the layers intact to the oiled cookie sheet. Continue until the sheet is full. Fill all the spaces so the whole sheet is covered. Drizzle the remainder of the oil evenly on cabbage slices and finish with ample salt and pepper. Place the whole pan in the oven and set the timer to 10 minutes. Check for the beginning of browning at the edges and where the cabbage meets the pan. If you don't see some browning keep cooking in one minute increments until you see browning. Napa will cook faster. You may want to brown the cabbage more (my kids fight over the crispy pieces). Once you see browning take the sheet out of the oven and with a spatula carefully flip the slices, again trying to keep them together. This is hard as they are limp now. Return them to the oven for another 5-10 minutes (how crispy or not is up to you). This dish is great hot but we also keep some around in a container and add it to soups, salads or just as a quick cold or room temp side dish.
INGREDIENTS Salt 1 pound fresh or frozen edamame in their pods Black pepper to taste PREPARATION 1.To boil: Bring a large pot of water to a boil and salt it generously. Add the edamame, return to a boil and cook until bright green, 3 to 5 minutes. Drain. To microwave: Put the edamame in a […]
- 1 pound fresh or frozen edamame in their pods
- Black pepper to taste
- To boil: Bring a large pot of water to a boil and salt it generously. Add the edamame, return to a boil and cook until bright green, 3 to 5 minutes. Drain. To microwave: Put the edamame in a microwave-safe dish with ¼ cup water and a pinch of salt, cover partly and microwave on high until bright green, 1 to 5 minutes, depending on your microwave power.
- Sprinkle with a teaspoon of salt and a little or a lot of black pepper. Toss and serve hot, warm or chilled with an empty bowl on the side for the pods.
- 4 servings
Reprinted from the NYT
INGREDIENTS 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc. 1/4 cup olive oil Salt and black pepper Chopped rosemary, thyme or parsley, plus more for garnish PREPARATION 1.Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a […]
Reprinted from the NYT
- 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
- 1/4 cup olive oil
- Salt and black pepper
- Chopped rosemary, thyme or parsley, plus more for garnish
- Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
-Half, seed, and peel 1 winter squash–or other winter squash–with a sharp knife (the skin is actually not too hard to peel if your knife is good). Cut squash into 1/4 inch chunks. Similarly, carefully peel and chop 1 celery root into 1/4 chunks. Set aside. -Heat a large pot over medium heat with […]
Adapted fron the New York Times 1/2 pound (1 1/8 cups) chickpeas, soaked in 1 quart water for four to six hours or overnight (or 1 can chickpeas rinsed and drained) 1 bunch Swiss chard or Kale , stemmed, leaves washed and coarsely chopped 2 tablespoons extra virgin olive oil 1 medium onion, chopped 1 […]
TOTAL TIME 1 hour 35 minutes INGREDIENTS 3 tablespoons butter, more for greasing pie plate 4 cloves garlic, minced 1 medium leek, white and light green parts only, minced 4 small cipollini onions, minced 1 tablespoons minced Rosemary 3 cups heavy cream 2 pounds (about 6 medium) Keuka Gold potatoes (unpeeled), sliced 1/8-inch thick Salt […]
Makes 6 servings active time 35 minutes total time 1 hour 10 minutes The sweetness of the tomatoes and the fennel is balanced by the savory, starchy beans. Ingredients 2 large fennel bulbs with fronds attached 3/4 cup extra-virgin olive oil 2 teaspoons coarse kosher salt, divided 2 pints grape tomatoes or cherry tomatoes 4 […]
- 2 large fennel bulbs with fronds attached
- 3/4 cup extra-virgin olive oil
- 2 teaspoons coarse kosher salt, divided
- 2 pints grape tomatoes or cherry tomatoes
- 4 large fresh oregano sprigs
- 3 large garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
- 1 teaspoon freshly ground black pepper
- 2 15-ounce cans cannellini (white kidney beans), drained
PreparationPreheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge. Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently. Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.
20 cups kale, torn into bite-size pieces, washed and thoroughly dried 1/4 cup extra virgin olive oil 3/4 teaspoon kosher salt Finely grated zest of 2 limes Flaky sea salt, or to taste Mild chile powder PREPARATION 1.Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will […]
- 20 cups kale, torn into bite-size pieces, washed and thoroughly dried
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon kosher salt
- Finely grated zest of 2 limes
- Flaky sea salt, or to taste
- Mild chile powder
- Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
- In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12 minutes. If they are not ready, bake for another 2 to 4 minutes.
- Remove from the oven and cool to room temperature. Toss with the lime zest, sea salt and chile powder to taste.
Adapted from The New York Times This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the greens stirred in at the end. INGREDIENTS 1.25 lbs turnips .5 lbs. greens: Kale, cabbage, etc. 1 pound russet or […]
- 1.25 lbs turnips
- .5 lbs. greens: Kale, cabbage, etc.
- 1 pound russet or kueka gold potatoes, peeled and quartered
- Salt to taste
- 1 to 2 tablespoons extra virgin olive oil
- 1 leek, white and light green parts only, finely chopped
- 2/3 cup milk, or as needed
- Freshly ground pepper
- Peel the turnips and quarter if they’re large; cut in half if they’re small. Stem the greens and wash in 2 changes of water. Discard the stems.
- Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
- Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
- Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
- Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.
- Serves 4 to 6 as a side dish.