Recipes

Garlickly Green Bean-Tomato Salad

2024-06-19T17:39:37+00:00June 19, 2024|

This salad is delicious as it is, or use it as a base and add other ingredients as you like: cheese, protein, potatoes, greens, etc.  I personally always add either a small amount of minced anchovies or Thai fish sauce but the recipe below is entirely Vegan. Boil salted water in a medium-sized pot.  Trim 1/2 lb. of Green Beans but otherwise leave them whole.  When the water comes to a boil, add them [MORE ...]

Apricot Nut Crumble

2024-06-05T18:03:54+00:00June 5, 2024|

This is a super-easy to make desert that really allows the flavor and jammy texture of the Apricots.  You can also substitute Strawberries for half the 'cots. Preheat the oven to 375. Pit and slice 1 lb. of unpeeled Apricots.  Toss in a bowl with 1 T. sugar and 1 T. wheat or rice flour.  Arrange in a 9" pie pan or brownie pan. Chop 1 C. almonds or walnuts (or a combination) in [MORE ...]

Gingery Spring Stir-Fry

2024-04-24T18:13:29+00:00April 24, 2024|

Once you have the vegetables prepped, this recipe takes less than 10 minutes to cook Soak 1 bunch of Asparagus, then spin dry and trim off the bases.  Cut into bite-sized pieces. Alternately, you can use half a bunch of Asparagus and 1 C. trimmed Snap Peas. Trim 1 stem of Green Garlic and then dice it to make 1/2 C. (You can save the uncut part for another use). Soak 4 C. spinach [MORE ...]

Pea, Cabbage and Leek Risotto

2024-04-03T23:37:06+00:00April 3, 2024|

Cabbage and Leeks are slow-cooked with the rice and the peas get tossed in at the end. Trim the leaves off of 1-2 Leeks.  Cut the leek shanks into 2" pieces, then cut them in half lengthwise.  Use a sharp knife to cut each section into julienne strips.  You want 2 packed Cups. Cut a cabbage in half and then thinly slice it to make 2 C. Heat a quart of vegetable broth (or [MORE ...]

Green Garlic Aioli

2024-03-27T17:25:53+00:00March 27, 2024|

This is an easy and flavorful dip that uses the entire Garlic plant. For the right texture,  it is very important to slowly drizzle the olive oil as you make the emulsion. Rinse and trim the bottoms off 3-4 stems of Green Garlic.  Using a sharp knife, roughly chop all of the garlic. Separate one egg into whites and yolk.  This recipe uses only the yolk.  In a small bowl, whisk the egg yolk [MORE ...]

Easy Kimchi

2024-03-06T16:24:14+00:00March 6, 2024|

Cabbage naturally contains the "good bacteria" that cause fermentation.  To make homemade Kimchi (Korean Sauerkraut) , you soak the cabbage in a brine first, and then ferment it for a few days with spices.  This recipe uses an entire head of cabbage, but you can easily halve it to make a smaller batch.  You can also use 2 different types of cabbage if you them, such as Red and Savoy. Cut 1 head of [MORE ...]

Kung Pao-Style Tofu

2024-02-21T19:21:28+00:00February 21, 2024|

This vegan stir fry heavily features chopped Celery.  Combined with the tofu and the tangy sauce, the celery provides a delicious crunch.  Note: Traditional Kung Pao dishes use Sichuan peppercorns, which cause a numbing feeling in your mouth.  I omitted these from this recipe, but feel free to add them yourself if you like. Dice 12 oz. extra firm tofu and marinate in a mixture of 2 T. tamari and 1 T. sesame oil [MORE ...]

Kale Salad with Roasted Beets, Delicata and Walnuts

2024-02-07T19:05:42+00:00February 7, 2024|

Slice 1 Delicata Squash in half lengthwise, then scoop out the seeds.  You can discard them or wash them, dry them, roast them and use as an additional salad topping.  Dice the entire squash then toss with 2 T. olive oil, 1 t. salt, and a dash of red chile flakes. Scrub 1 Large or 2 Medium Beets (optional), trim the ends, then cut into dice the same size as the Delicata.  Toss with [MORE ...]

Creamy Red Cabbage-Potato Soup

2024-01-24T19:42:43+00:00January 24, 2024|

An Eastern-European style soup that gets an extra kick from sour cream or yogurt and vinegar. Clean, trim and then dice 1 large or 2 smaller Leeks. Saute in a large, heavy-bottomed pot in 3 T. olive oil until they begin to soften. Cut 1 Cabbage (red or green) in half from top to bottom.  Remove the core from 1 half, then place face down on a cutting board and shred it finely with [MORE ...]

Kale Minestra Soup

2024-01-17T19:28:36+00:00January 17, 2024|

A chunky, flavorful vegan soup with Cannellini Beans and Italian herbs.  You can use either dry or canned beans, see notes below. If you are using dry beans: Soak 1 C. cannellini or other white beans overnight the night before making the soup, then drain and rinse. Clean 2 Leeks, removing the darkest leaves and dicing the rest of the leek. Wash and trim the bottoms and leaves off 6-9 Celery stems, then dice.  [MORE ...]

How to Prep and Cook Butternut Squash

2024-01-10T19:32:37+00:00January 10, 2024|

Butternut squash is one of my favorite vegetables both to grow and to eat, and so I have a vested interest in educating people in how to use it.  But I still encounter people who don't.  One example is a local restaurant that serves it as a side-dish, steamed and still chalky-crunchy.  An acquaintance I talked to recently also told me "I always just steam it.  It's kind of boring."  And a family member [MORE ...]

Beet and Carrot “Oven Fries”

2023-12-13T19:19:07+00:00December 13, 2023|

This is a very simple recipe.  The key is to cut the vegetables into similar sizes/shapes so they cook evenly. Preheat the oven to 375. Rinse and scrub 1 lb. of Carrots and 1 lb. of Beets.  Trim off the ends of the carrots and the top and bottom part of the beets. Cut the carrots into 2" lengths, then cut each piece into halves, quarters or even eighths lengthwise -- depending on the [MORE ...]

Thai-Style Butternut Soup

2023-12-06T19:29:28+00:00December 6, 2023|

This soup balances the creamy sweetness of the Butternut with aromatic Thai spices, tangy lemon, and cilantro.  You can also make it by peeling and dicing the butternut and then cooking in the broth, but roasting the squash is easily and adds depth of flavor. Heat the oven to 400.  Carefully cut 1 Butternut in half lengthwise and then place face-down on a cookie sheet lined with parchment paper. While the squash is cooking, [MORE ...]

Lemony Braised Leeks and Carrots

2023-11-29T18:36:19+00:00November 29, 2023|

This is a culinary "flavor bomb" that you can serve with a vegetarian entree like risotto as well as with non-vegetarian options like fish or chicken.  The leeks will cook down to a fraction of their pre-cooked volume, so don't skimp.  This is a simple recipe but you should feel free to add herbs or spices of your choice such as thyme, rosemary, parsley or red chile flakes. Preheat the oven to 400. Cut [MORE ...]

Roasted Green Bean-Arugula Salad

2023-11-01T17:51:25+00:00November 1, 2023|

Smokey, roasted Green Beans plus sweet, crunchy peppers and nutty, peppery Arugula and lots of Garlic. Preheat the oven to 425. Peel and mince 1-2 cloves of garlic.  Peel and core 2 Gypsy peppers and cut them into thin julienne strips. Wash and spin dry 2 C. or more of Arugula leaves. Trim 1/2 lb. of Green Beans and toss with 1 T. olive oil and 1/2 t. salt.  Place in a large cast-iron [MORE ...]

Soy-Glazed Futsu Squash

2023-10-25T17:41:59+00:00October 25, 2023|

Preheat the oven to 350. Rinse 1 medium or 2 small Futsu squash.  Cut in half from top to bottom, following the ridges in the squash.  Scoop out the seeds and pulp.  Use a large knife to carefully cut the squash into wedge-shaped segments following the shape of the squash. Make a glaze with 1/2 C. tamari, 2 T. sesame oil, and 1/2 t. black pepper.  If you like, add 1/2 t. ginger powder [MORE ...]

Easy Refrigerator Dilly Beans

2023-10-18T17:42:33+00:00October 18, 2023|

This recipe has no sugar in it -- these pickles are tart and tangy.  It does not require any heat-treatment or other preservation method but the pickles should be eaten within two weeks.  If you want to preserve them, I have included directions but it is optional. In a medium sized pot, combine 1 1/2 C. white vinegar with 3 C. water.  Bring to a boil, then let cool to room temperature. Wash 2 [MORE ...]

Pluot Galette

2023-10-04T17:12:14+00:00October 4, 2023|

This is a rustic tart with an unsweetened dough.  The recipe is originally from Jacques Pepin and is hard to improve on.  Do not peel the pluots, as their skins add tartness and color to the pastry. For the dough:  Dice 3/4 C. cold butter into small cubes.  Add to a food processor with 3/4 C. all-purpose flour.  Process for 5 seconds.  Drizzle in 2 T. ice water and process another 5 seconds, until [MORE ...]

Potato Salad with Roasted Green Beans

2023-08-30T15:37:50+00:00August 30, 2023|

This is a vegan Nicoise-type salad with boiled potatoes, but the green beans are roasted with garlic. Bring a large pot of water to a boil.  Wash 1 lb. of Potatoes and drop into the water whole.  Boil for 10 minutes, or until the potatoes can be pierced with a knife.  Prepare a cold-water bath. When the potatoes are done, drain, rinse and then plunge into the cold water.  When they are cool, dice [MORE ...]

Beet, Melon, and Tomato Salad

2023-08-16T17:30:09+00:00August 16, 2023|

With three sweet items in this salad, you don't want to use sweet vinegar.  Lime juice, mint and feta provide a nice contrast that will keep this from being cloyingly sweet.  Alternately, you could go with cilantro, Tajin and Cotija cheese for a Mexican vibe.  You can use watermelon or any muskmelon for this recipe. Bake 3 beets at 350 in foil or boil them until fork-tender.  Allow to cool, then peel and cut [MORE ...]

Tofu-Green Bean Salad

2023-07-12T18:07:46+00:00July 12, 2023|

This is a Thai-style composed salad with both cooked and raw ingredients. Marinate 12 oz of firm or very firm Tofu with 1 T. soy sauce and 1 t. hot sesame oil for 20 minutes. Meanwhile, trim 1/2 lb. of Green Beans.   Toss with 1  T. olive oil and 1/2 t. salt and roast in a cast iron skillet in the oven at 450 or on the grill.  (Alternately, you can parboil the beans [MORE ...]

New Potatoes and Beets with Aioli

2023-06-21T18:03:06+00:00June 21, 2023|

This is one of the best ways to enjoy newly harvested root vegetables and new-crop garlic.  Cooking the beets and potatoes separately is a must although the method is the same. To make the aioli:  Separate the cloves from 1 head of garlic -- 12 small cloves or 6 large ones -- and then peel them. Chop the garlic roughly, then add along with 1/2 t. salt to a mini-food processor (or use a [MORE ...]

Berry Peachy Crumble

2023-06-07T17:28:02+00:00June 7, 2023|

This is one of the easiest, most delicious desserts you can make.  Most of the sugar comes from the fruit.  I added a little lemon juice, but you can leave it out if you like things purely sweet. Preheat the oven to 400. Butter a 9" square brownie pan or round pie pan. Peel 1 pound peaches and then cut them into chunks (If you use Nectarines, don't peel them).  Discard the pits. Remove [MORE ...]

Masala Roasted Potatoes and Snap Peas with Cilantro Chutney

2023-05-04T01:17:29+00:00May 3, 2023|

You can also cook this on the stovetop if you prefer.  For the cilantro chutney, use the entire bunch of cilantro, including the stems but not the roots. Preheat oven to 425. Wash and dice 1 lb. of potatoes. Wash 2 or more Spring Onions.  Cut the tops off and reserve for the chutney.  Slice the bulbs and stems in half rounds. Remove the strings from 1 C. Snap Peas and cut them into [MORE ...]

Potato-Asparagus Salad with Green Garlic

2023-04-26T16:31:37+00:00April 26, 2023|

Bring a large pot of salted water to a boil. Wash 1 lb. of Potatoes.  Drop into the boiling water and simmer until they are fork tender, 10-15 minutes depending on the size.  Drain and cool in a water bath. Boil another pot of salted water. Trim 1 bunch of Asparagus and soak to remove any silt. Drop into the boiling water.  When it returns to a boil, immediately drain the asparagus and cool [MORE ...]

Roasted Beet, Leek & Asparagus Salad

2023-04-12T15:27:26+00:00April 12, 2023|

Beets take a while to cook, so it's best to prepare them ahead of time.  The Asparagus cooks much more quickly. Preheat the oven to 400. Cut the leaves off 1 bunch of Beets.  Scrub the roots with a brush, then cut into bite-sized pieces. Trim the leaves off 1 Leek, then slice the shank in half lengthwise and wash carefully between the layers.  Cut the shank halves in 2 inch sections, then cut [MORE ...]

Asian-style Leek-Noodle Soup

2023-03-15T17:59:18+00:00March 15, 2023|

Fresh or dried shitake mushrooms help give this vegetarian soup tons of flavor. If using dried shitakes, soak 4-6 mushrooms in boiling water to rehydrate.  Reserve the water. Soak 4 oz. dried rice noodles in cold water. Thinly slice the rehydrated or fresh shitake mushrooms. Trim 1 Leek then slice in half lengthwise and rinse to clean.  Slice into very thin julienne strips, 1-2" long. Wash 1-2 carrots and cut into julienne strips. Mince [MORE ...]

Butternut Squash Muffins

2023-03-08T18:32:49+00:00March 8, 2023|

This is one of my favorite recipes for Butternut Squash: moist inside, crunchy outside and not overly sweet. Pre-heat the oven to 400. Cut 1 Butternut Squash in half lengthwise and bake face down on a cookie sheet until it is completely soft and browned around the edges.  Placing it on parchment paper makes clean-up easier. Allow the squash to cool, then scoop out and discard the seeds.  Remove the cooked squash from the [MORE ...]

Leek-Carrot Soup with Miso & Lime

2023-03-01T18:18:37+00:00March 1, 2023|

This recipe is from the New York Times.  If you have more time, try roasting the carrots and leeks in the oven at 375 degrees first instead of sauteing them -- the soup will develop a smokier, deeper flavor. Clean and dice 2 leeks, discarding the tough greens. Dice carrots to make 4 C. Heat 2 T. butter in a heavy-bottomed pot.  Add the leeks and carrots and saute for 5-10 minutes, until the [MORE ...]

Baked Cheesy Broccoli Dip

2023-02-15T18:30:01+00:00February 15, 2023|

You've probably had a dip like this made with artichokes.  This one uses Broccoli, and is easier and quicker to make.  I'm not going to claim this is a "healthy" recipe but you can substitute soft tofu for the cream cheese if you like. Heat the oven to 375. Butter or oil a 9 inch square baking dish or similar. Cut the florets off 1 lb. of broccoli and cut or break into small [MORE ...]

Roasted Cabbage Wedge Salad

2023-02-08T18:35:32+00:00February 8, 2023|

In this recipe, cabbage wedges are tossed with a lemony marinade and then oven-roasted to caramelize and tenderize them.  This recipe is from the New York Times. Heat the oven to 450. Remove any wilted leaves from 1 head of cabbage.  Cut the cabbage in half through the core, from bottom to top.  Place the halves cut-side down and slice each into 6 evenly-sized wedges, held together by a section of the core. In [MORE ...]

Baked Pasta with Leeks and Kale

2023-01-25T18:49:01+00:00January 25, 2023|

Baked pasta is an easy weeknight dish that will feed an entire household and can be readily adapted to the ingredients in your box.  You can cook the pasta ahead of time (or use leftovers), or just make the casserole ahead of schedule and reheat before serving.  Generally speaking, 1 C. dry pasta will make 1 large serving cooked.  I use a cast iron skillet to make this dish, sauteing the vegetables first in [MORE ...]

Braised Leeks and Celery with Mushrooms

2023-01-18T16:52:23+00:00January 18, 2023|

Briciole is the Italian name for this dish but the preparation is common in France as well.  Braising Leeks in a little broth gives them a "melt in your mouth" quality, and they soak up whatever flavors you add to them.  It makes a great vegan topping for mashed potatoes, but you can also use it as the basis for a non-vegan roast of some sort. Preheat the oven to 350. (Alternately you can [MORE ...]

Spaghetti Squash with Chard, Chickpeas and Lemon

2023-01-10T23:30:20+00:00January 10, 2023|

You can cook the spaghetti squash ahead of time and then put the rest of the recipe together in less than half an hour. To cook the squash: Heat the oven to 375.  Slice a spaghetti squash in half the short way.  Scoop out the seeds and pulp around them and discard.  Use a fork to poke a few holes in the shell of each half of the squash, then place face down and [MORE ...]

Oven Beet Fries

2023-01-04T18:43:41+00:00January 4, 2023|

These french-fry shaped roasted Beets get crispy on the outside and tender on the inside. You can prepare and serve alongside potato oven fries, but use a different pan to cook them to avoid turning the potatoes red.  Roasting beets in the oven allows you to skip the step of peeling them, but you should scrub them with a brush before cutting to remove soil that can be hard to see. Preheat the oven [MORE ...]

Winter Squash Crumble

2022-12-14T18:40:50+00:00December 14, 2022|

Crumbles are one of the easiest desserts to make.  This one uses winter squash puree instead of fruit.  This recipe will use about half of 1 butternut or Kabocha squash.  You can double it to use an entire squash, or use the other half for another recipe. Cut one winter squash in half and bake, face down, on a cookie sheet at 400 degrees until it is soft and brown around the edges.  Remove [MORE ...]

Zesty Root Gratin

2022-11-09T18:43:58+00:00November 9, 2022|

This recipe combines beets and potatoes with Leeks and citrus zest for a tasty, beautiful and warming winter dish.  Note that you should eat the mandarins immediately after removing their zest or they will dry out. Remove the leaves from 2-3 leeks.  Cut the shanks in half lengthwise then clean under running water to remove any soil between the layers. Slice the leeks lengthwise, then cut the slices into 2" lengths. Preheat the oven [MORE ...]

Delicata-Kale Bowls with Chipotle-Yogurt Sauce

2022-10-12T18:04:45+00:00October 12, 2022|

The base for this bowl is roasted Delicata, which also serves to wilt the Kale. Slice 1 Large or 2 smaller Delicata in half lengthwise, then scoop out the seeds and pulp. (You can reserve the seeds and toast them if you like). Place the cut sides down and then slice into 1/2" thick half rounds. Brush the bottom of a cookie sheet with olive oil, then sprinkle with salt. Arrange the delicata slices [MORE ...]

Roasted Eggplant & Tomato Salad

2022-10-05T18:19:54+00:00October 5, 2022|

This Italian-inspired salad resembles Caponata but substitutes Green Beans for the traditional Celery.  You can use fresh raw tomatoes instead of the cooked Romas if you prefer, just before serving. Cut 1 large or 2 smaller eggplants into 1" thick slices.  On a large plate, mix together 2 T. olive oil with 1 T. soy sauce.  Coat both sides of each slice with the mixture by dipping one side in it, and then brushing [MORE ...]

Seared Green Beans & Kale with Tomatoes

2022-09-28T17:29:58+00:00September 28, 2022|

Green Beans and Kale both take nicely to high-heat cooking for just the right amount of time.  It breaks down their tough exteriors and allows other flavors to penetrate.  The raw tomatoes add sweetness and juice. Trim 1/2 lb. of Green Beans and cut in pieces. Remove the stems from 1 bunch of Kale, then chop roughly. Peel and mince 3-4 cloves of garlic (2 T. minced). Core and dice tomatoes to make 2 [MORE ...]

Pluot Tart Tartin

2022-09-21T17:57:58+00:00September 21, 2022|

Baking really brings out the complex flavors of pluots and highlights their beautiful color.  This is a gorgeous and delicious dessert that is quite simple to make. Make the dough:  Cut 8 oz. of cold butter into small chunks.  Combine with 2 C. all-purpose flour in a large bowl and work together with your fingers (or use a pastry blender).  You should end up with pea-sized pieces of dough. In a small bowl, whisk [MORE ...]

Baigan Bharta (Tomato-Eggplant Curry)

2022-09-14T18:12:21+00:00September 14, 2022|

Eggplant is commonly served undercooked, which I feel is one of the reasons people don't like it.  It should never be crunchy (in my opinion) but melt in your mouth.  However you cook your eggplant, make sure to err on the side of too much cooking time, rather than too-little. For this recipe, simply roast your eggplant whole in the oven or on the grill until it is completely soft. If you like, you [MORE ...]

Green Bean Salad with Roasted San Marzanos

2022-09-07T17:57:21+00:00September 7, 2022|

To keep your house cool, this recipe uses the microwave to parboil the Green Beans and the grill to roast the tomatoes.  Do not try to roast any "regular" tomatoes with the romas, as it will make a big mess when the juice is released and burns. Heat the grill to medium-high. Slice 1 pound of San Marzano tomatoes in half lengthwise. Cover the bottom of a large cast iron skillet or heavy baking [MORE ...]

Grilled Delicata & Zucchini Tacos

2022-08-31T17:50:12+00:00August 31, 2022|

Two great squashes that taste great when grilled! The Delicata is sweet and creamy, and the Zucchini is...not.  You can make separate tacos, or mix them together.  The marinade is the same. Cut 1 Delicata squash in half lengthwise and scoop out the seeds and pulp.  Slice each half crosswise in half-inch thick or thicker slices -- if you slice them too thin they will burn. Trim 2 zucchini and then use a sharp [MORE ...]

Oven Roasted Tomato & Pepper Sauce

2022-08-24T18:24:58+00:00August 24, 2022|

This is a sheet-pan and blender recipe that makes a thick, flavorful sauce that can be used to top pasta or for dipping.  No peeling is required for the tomatoes or peppers; just the garlic. Heat the oven to 350. Brush a baking sheet or large cast iron skillet liberally with 1 T. olive oil mixed with 1/2 t. salt. Cut 2 lbs. of tomatoes in half (removing the cores first) and then place [MORE ...]

Burmese-Style Tomato & Cucumber Salad

2022-08-10T14:27:44+00:00August 10, 2022|

This recipe adds flavor and crunch in the form of fried garlic slices and toasted seeds and nuts.  A by-product of this recipe is the garlic-flavored oil which you can save and use in a salad dressing or other recipe.  The fried garlic itself will keep for a week at room temperature; you can make extra and use it again later. Peel and trim 3-5 cloves of garlic.  Slice them lengthwise thinly to get [MORE ...]

Sweet Corn and Pepper Stir-fry

2022-07-20T17:10:16+00:00July 20, 2022|

This simple summer dish can be augmented and modified with the herbs and spices of your choosing but this gives it a pan-Asian treatment.  You can also add the protein of your choice. Peel and slice 1 large onion or smaller onions to make 2 C. Core and slice 3 Gypsy peppers lengthwise. Trim and cut 1 Zucchini or other summer squash in 2" strips (roughly the same size as the pepper slices). Peel [MORE ...]

Blistered Cucumber & Corn Salad

2022-07-06T17:56:41+00:00July 6, 2022|

This is a Thai-influenced salad that can be topped with protein or served with rice. Roughly chop cucumbers to make 1 1/2 C. Shuck 2 ears of corn and cut the kernels off the cob. Dice 2 medium tomatoes Thinly slice onion to make 1/2 C. Peel and mince 1 clove of garlic and 1 piece of ginger to make 1 T. Toss the onion and tomatoes with 1/4 C. lime juice and a [MORE ...]

Greek Salad

2022-06-29T18:00:57+00:00June 29, 2022|

Some people eat Cucumbers out of hand as a snack. If you're not one of those (I'm not), and you find yourself long on Cukes, Greek Salad is an easy way to use them up. It's tasty and healthy accompaniment to standard July 4th fare.  Once prepared, this salad will keep in the fridge for several days and even get better (although the tomatoes will get a little mushy). Peel a Red Onion and [MORE ...]

Garlicky Green Bean-Tomato Salad

2022-06-22T17:00:58+00:00June 22, 2022|

Parboiling green beans seems like an easy task, but it's easy to overcook them.  The cold water bath is essentially to avoid mushy beans.  Ice water is best, but if you skip the ice, make sure to change the water 3-4 times or the beans will keep cooking. Heat a pot of water big enough to fit the beans with 1 t. salt. Prepare a cold water bath, preferably with 8-10 ice cubes. Chop [MORE ...]

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