Monday, November 13, 2017

RECIPE: Roasted Fennel with Parmesan

Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Sunday, November 12, 2017

RECIPE: Kohlrabi and Hearts of Palm Salad

2 Kohlrabis peeled
1 can hearts of palm pieces or whole hearts of palm chopped
1 green onion, chopped
½ tsp. salt
freshly ground pepper
1 Tbsp. canola oil
one squeeze of a lemon
Cut peeled kohlrabis into matchstick or smaller pieces. Mix with remaining ingredients. Enjoy!

Wednesday, November 8, 2017

RECIPE: Parmesan Roasted Acorn Squash

1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4 inch slices
1/4 cup grated Parmesan cheese
8 sprigs fresh thyme
2 tablespoons olive oil
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon ground black pepper, or to taste
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
  3. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

RECIPE: Jerusalem Artichoke Soup

·       Prep time: 15 minutes
·       Cook time: 50 minutes
·       Yield: Serves 4.

·       2 Tbsp unsalted butter
·       1 cup chopped onion
·       2 celery stalks, chopped
·       2 large garlic cloves, chopped
·       2 pounds jerusalem artichokes, peeled and cut into chunks
·       1 quart chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)
·       Salt and black pepper to taste

1 Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.

2 Add the jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.

3 Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.
Sprinkle with freshly grated black pepper to serve.

TIPS: Fennel

  • Fennel is a bulbous vegetable with a tall, wispy, fronded top that looks rather like dill. The fronds can be used in salads, but the main attraction of fennel is the bulb itself. It's very firm and crunchy, and it tastes a bit like licorice and anise. It has a fresh, bright taste and it's one of our favorite vegetables for salads and slaws. It can also be grilled or braised until tender.
  • The bulb is made of overlapping layers of vegetable, almost like a cabbage — but very firm and hard. To be used in salads, fennel should be sliced very thin, and it's easiest to do this with a mandoline.
  • The stalks resemble celery stalks in texture and crunch, so you can add them raw to green salads or cook them down as you would an onion into quick stir-fries, pastas, or braises. Toss them into the roasting pan when you're roasting the fennel bulbs.
  • As for those fronds? They have a mild anise flavor, but because they're so delicate and beautiful they're most often used for garnish. As long as you chop them away from the stalks and keep them in an airtight container, they should last about one week in the refrigerator, so you can continue sprinkling them on salads, finished vegetable dishes, or just about anywhere you find could use some color and bright flavor. 

RECIPE: Roasted Rutabaga

Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.  That's it!


YIELD: 4 servings
              ·       1 small butternut squash (about 1 1/2 pounds)
·       1/2 cup plain whole-milk Greek yogurt
·       5 garlic cloves (1 finely grated, 4 chopped)
·       2 tablespoons fresh lemon juice, divided
·       Kosher salt, freshly ground pepper
·       4 tablespoons olive oil, divided, plus more for drizzling
·       1 (15-ounce) can chickpeas, rinsed, patted dry
·       1 medium onion, chopped
·       2 tablespoons vadouvan or curry powder
·       2 radishes, trimmed, very thinly sliced
·       1 cup parsley, mint, and/or cilantro leaves
·       2 tablespoons pomegranate seeds (optional)


1.     Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

2.     Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

3.     Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

4.     Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

5.     Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.