Tag: Garlic
roasted broccoli with garlic
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This is a super-easy roasted vegetable recipe. It makes such a nice side dish, a great snack, a fantastic pizza topping… the list goes on. I’ve been known to roast six baking sheets of broccoli at one time, eat it for dinner one day, lunch the next, and then make pizza with it the following day. See the recipe for garlic-roasted broccoli pizza with capers in the “pasta and pizza” section. Also, this roasted broccoli is really yummy if you use it as the vegetable in the red lentils with zucchini, instead of the zucchini.
I find that it’s easy to eat lots of vegetables and resist snacking on unhealthy food as long as I have plenty of ready-to-eat vegetable dishes like this hanging around in the refrigerator.
2 pounds broccoli
4 (or more) cloves garlic, coarsely chopped
1 teaspoon sea salt or kosher salt
2 to 3 tablespoons olive oil
1. Preheat oven to 450 degrees.
2. If the skins are tough, peel the broccoli stalks, starting from the bottom, using a paring knife—the thick skin will peel away from the stalk. Then slice the stalks into coins less than ¼” thick. Keep them separate from the florets. Cut the florets into bite-sized pieces.
3. Coat 1 or 2 large baking sheets with non-stick spray or oil. (This makes clean-up a lot easier.)
4. Toss the broccoli stalks with half the oil, garlic and salt in a bowl until evenly coated with oil. Spread the broccoli stalks out into a single layer. Roast until the stalks are tender and beginning to brown, about 20 minutes.
5. Toss the broccoli florets with the remaining oil, garlic and salt, and roast them like the broccoli stalks until tender and beginning to brown. That will take less time—more like 12-15 minutes. Eat and enjoy!
sauteed tomatoes on garlic-rubbed toast
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This is a very fast, really delicious recipe, but I don’t recommend making it unless you can get fresh local tomatoes. It’s based on a recipe in Vegetarian Suppers from Deborah Madison’s Kitchen. These toasts make a great meal with any green salad alongside (try the green salad with garlicky red wine mustard vinaigrette), or with soup (for example, lentil soup). These toasts are also great with the broccoli salad with roasted peppers, capers, and olives. You can also forget the toast, and serve the tomatoes over pasta, with a sprinkle of parmesan cheese.
3 cups of sliced, quartered, or diced tomatoes
1 shallot or ½ a small white onion, minced
2 large garlic cloves, one minced
small handful basil leaves, slivered, or 1 teaspoon thyme, minced (whatever fresh herbs you have hanging around, or growing in a pot on your deck—oregano, maybe?)
1 tablespoon olive oil
sea salt and freshly ground pepper
2 thick slices hearty bread (I like to use 100% whole wheat sourdough)
a drizzle of balsamic vinegar
cheese (optional)
1. Toss the tomatoes with the onion or shallot, minced garlic, herbs, olive oil, and a pinch of salt. You can let it marinate for up to 2 hours or use it right away. Set aside until you’re ready to eat.
2. Heat a skillet and when hot, add the tomatoes. Swirl the pan around to warm them through, add a few drops of balsamic vinegar and some pepper. They should just warm up and release their juices, not fall apart.
3. Toast the bread well. Rub it with the whole clove of garlic.
4. Spoon tomatoes onto toast and serve.
5. You can put cheese (try some from the Farmers’ Market!) on the hot toast before adding the tomatoes, if you like.
tomato soup with cheese & garlic toast
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This tomato soup was a revelation to me when I first made it. It’s based on a recipe in Peter Berley’s book The Flexitarian Table. How can a soup be so yummy, creamy and rich without any cream or butter in it? I think you’ll love it. In the summer, you can use our local carrots and onions to make it, and it’s wonderful, but I make this recipe all year long. I think it makes a difference to use really good canned tomatoes and tomato paste, and I like Muir Glen.
If you serve the soup alongside Rise & Shine Bakery’s toasted Alaskan cheese & roasted garlic bread, it’s like a gourmet flashback to the toasted cheese and tomato soup cafeteria lunches you ate at school long ago… still comforting and warming, but a lot yummier! I always make a double batch of the soup, because it freezes really well!
Serve this soup with any kind of a simple green vegetable or savory salad, like roasted broccoli with garlic, or roasted brussels sprouts, or green cauliflower with parsley and green olives, or grilled zucchini.
1-2 tablespoons olive oil
4 cups thinly sliced onions (3-4 medium)
sea salt or kosher salt
1 head of garlic, cloves separated and peeled
2 medium carrots (peeled if the skins are tough), sliced
large pinch of red pepper flakes, or to taste
2 tablespoons tomato paste
28-ounce can of whole plum tomatoes or diced tomatoes in juice
2 cups vegetable or chicken stock or water (I use broth left over from cooking white beans with onion and garlic)
two 2-inch strips of orange zest, removed with a vegetable peeler
1 teaspoon dried sage
2 tablespoons chopped parsley, for garnish when serving
Alaskan cheese & roasted garlic bread, or other hearty whole-grain bread
1. I slice the onions and carrots in the food processor—this is especially time-saving if you’re doing a double batch. Just cut off the stem end of the carrots and push them down through the narrow feed tube, pushing with the pusher cup.
2. In a heavy pot, heat the oil over medium-high heat. Add the onions and ½ teaspoon salt and cook, stirring, until the onions have softened—5 minutes or so. Add the garlic cloves, carrots, and pepper flakes, lower the heat, cover, and cook until the vegetables are sweet and juicy and tender, but not browned, 20 minutes or so. Check and stir occasionally, adding a few tablespoons of water if the vegetables are dry.
3. Add the tomato paste and cook, stirring, until well combined, about 2 minutes. Add the tomatoes with their juice, the stock or water, orange zest and sage and bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Remove the pot from the heat and discard the orange zest. Puree the soup with an immersion blender, or in batches in a blender. It’s easiest to do this if you’ve let the soup cool for a while first. Season with salt if you like, but I didn’t find it necessary because of the salt already added to the onions and in the canned tomatoes. Reheat the soup before serving, and add water to thin the soup if it seems too thick.
5. If you’re just serving 1 or 2 people, toast slices of the bread in the toaster. If you’re serving several people, heat the oven to 350 degrees and put the whole loaf in the oven, unwrapped and unsliced, for 15 minutes to heat and re-crisp the crust.
6. Ladle the soup into bowls, sprinkle with chopped parsley, and serve with bread or toast on the side.
olive oil infused with roasted garlic
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This is a recipe for the olive oil that I bring to the market to sell when I’ve just made the Alaskan cheese & roasted garlic bread. It’s the leftover garlic oil that we use to roast the garlic—actually, the garlic is slowly poached in the oil, but it tastes so much like roasted garlic that I call it roasted. The garlic is sweet and soft and luscious, and the resulting oil has wonderful, mellow flavor that is intensely garlicky at the same time. Keep it refrigerated. It’ll solidify in the refrigerator, but just scoop out a spoonful and let it come to room temperature, and it’ll be perfectly good.
What to do with it? Well, the easiest thing is to pour some in a dish, sprinkle it with sea salt, and dip your bread or toast into it. This is especially fantastic with our Rise & Shine toasted seed bread!
What I usually do with this oil is preheat the oven to 400 degrees, toss a couple of tablespoons of garlic oil into a big bowl of diced vegetables: raw potatoes, or broccoli, or mushrooms, add salt, toss well, and then pour them in a single layer on a cooking-spray coated rimmed baking sheet. Bake until brown and crispy and tender and wonderful. The timing will vary depending on the vegetable. See specific recipes for roasted broccoli, roasted potatoes, and roasted mushrooms on this website.
And then, what do you do with the garlic? Well, just use it in anything that calls for roasted garlic! Spread it on toast, put it in salad dressings (the southwest caesar salad, on this website, is what I usually make with it), or mash it with a fork and add it to a soup or a stew that needs a little perking up. I keep it in a pint jar in the freezer or refrigerator, ready to use anytime!
several heads of garlic, cloves peeled
olive oil (you don’t need extra-virgin olive oil for this—the garlic imparts so much flavor that you can use regular olive oil)
1. Put all the whole peeled garlic cloves in a heavy pot. Cover the garlic cloves completely with olive oil.
2. Bring to a simmer over medium heat. Give the garlic a stir, and then turn the heat down to the absolute lowest possible heat, cover the pot, and simmer just at a bare bubble. Stir the garlic occasionally and continue to cook until the garlic cloves are completely soft and tender, and you can easily squish them against the side of the pot with a wooden spoon. This will probably take an hour or more, but check after 45 minutes.
3. Uncover the pot and let cool. Strain the garlic from the oil. This garlic can be used in any recipe that calls for roasted garlic (for example, in the Southwest Caesar Salad, or in the Hummus in the cookbook or on the website). If you make a soup or a stew that needs a little extra pizzaz, just scoop out a few cloves, mash them with a fork, and add them to your dish to really pump up the flavor. You can freeze the garlic indefinitely (I keep it in pint-sized canning jars in the freezer), and just take it out when you need it.
garlic-roasted oyster mushrooms
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Now that we’ve got a mushroom farmer bringing his oyster mushrooms to the market on Saturday, it’s time to explore our options! So far this is my favorite way to eat them. Check out the recipes for the spinach salad with these mushrooms, or the pita stuffed with mushrooms and chard. But these would be just fantastic on top of toast… with maybe a little garlic-sauteed spinach layered underneath? Yum.
1 pound oyster mushrooms (or other mushrooms)
2 tablespoons garlic oil (either of the two versions, below)
¼ teaspoon sea salt or kosher salt
1. Preheat the oven to 450 degrees and coat a heavy rimmed baking sheet with cooking spray.
2. Slice the mushrooms into ½-inch slices, cutting off the ends of any particularly large stems.
3. Toss the mushroom slices with the the oil and salt and spread out in a single layer on the baking sheet. If they don’t fit in a single layer, use an additional baking sheet, because they will steam instead of roast if they aren’t directly on the sheet.
4. Roast for 10 minutes, remove from the oven and flip them all around with a spatula. If they are brown and crispy in places, and completely tender, they are done, but if not, continue roasting until browned and perfect. (See the photograph on the website if you like.)
olive oil infused with roasted garlic
several heads of garlic, cloves peeled
olive oil (you don’t need extra-virgin olive oil for this—the garlic imparts so much flavor that you can use regular olive oil)
1. Put all the whole peeled garlic cloves in a heavy pot. Cover the garlic cloves completely with olive oil.
2. Bring to a simmer over medium heat. Give the garlic a stir, and then turn the heat down to the absolute lowest possible heat, cover the pot, and simmer just at a bare bubble. Stir the garlic occasionally and continue to cook until the garlic cloves are completely soft and tender, and you can easily squish them against the side of the pot with a wooden spoon. This will probably take an hour or more, but check after 45 minutes.
3. Uncover the pot and let cool. Strain the garlic from the oil. This garlic can be used in any recipe that calls for roasted garlic (for example, in the Southwest Caesar Salad, or in the Hummus in the cookbook or on the website). If you make a soup or a stew that needs a little extra pizzaz, just scoop out a few cloves, mash them with a fork, and add them to your dish to really pump up the flavor. You can freeze the garlic indefinitely (I keep it in pint-sized canning jars in the freezer), and just take it out when you need it.
garlic oil
3-4 cloves of garlic, peeled
½ cup extra-virgin olive oil
1. Mash or mince the garlic cloves and cover with the olive oil. Let steep for 30 minutes if you have time.
2. Strain out the garlic and store the oil in the refrigerator.
roasted eggplant salad with pine nuts & capers
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This is my answer to caponata—the Italian eggplant relish/salad with capers, raisins, and vinegar… I like to taste the eggplant more than you tend to when it’s mixed with all those really strong flavors. So this has less vinegar, no raisins, but still has great flavor!!
It’s a variation on a salad in Annie Somerville’s Everyday Greens. The nice thing about it is that you roast the eggplant slices, so you’re not frying it in quarts of oil (which the eggplant soaks up like mad). It’s quick and easy and healthy. You can even roast the eggplant slices the day before, and make the salad later. Serve this with another salad, like a bean salad or a green salad—or how about a pile of fresh snap peas--for a complete meal!
2 pounds fresh eggplant, sliced ½-inch thick
3 tablespoons extra-virgin olive oil (or olive oil infused with roasted garlic)
½ tablespoon minced garlic (if not using garlic oil, above)
¼ teaspoon sea salt or kosher salt
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1 medium or large red onion, finely diced (1-2 cups; to your taste)
2 tablespoons red wine vinegar
2 tablespoons capers, drained and rinsed
½ bunch Italian (flat-leaved) parsley, or ¼ cup basil leaves, chopped finely
½ teaspoon salt or kosher salt
2 tablespoons pine nuts, toasted until golden in a dry skillet
1. Preheat your oven to 375 degrees. Toss the eggplant in a large bowl with the oil, garlic, and ¼ teaspoon salt. The slices won’t really be evenly coated with oil—there will be splotches of oil here and there on some slices—but that’s OK. Just mix them around the best you can.
2. Line rimmed baking sheets with parchment, or spray them with cooking spray. Lay the eggplant slices in a single layer on the baking sheets and roast for 10 minutes. Rotate the pans and roast for 10 more minutes. Check for tenderness at this point—if you’re using Japanese eggplants, they may be done, but the bigger globe eggplants will take longer. Keep roasting them until they are soft and tender, rotating every 10 minutes or so. It took my eggplants a little more than 30 minutes, but just see what yours taste like. You can do this step ahead of time and mix the salad up the following day.
3. When the eggplant is cool enough to handle, slice it into ¼-inch strips.
4. Put the diced onion into a small heatproof bowl, and pour boiling water over the top, to cover. Let them sit for 30 seconds, then drain the onions. Toss them with 2 tablespoons red wine vinegar.
5. Combine the eggplant, capers, parsley or basil, and onions in a large bowl. Toss gently, and let marinate for 30 minutes or so. Season to taste with salt—start with ½ teaspoon and add more if necessary. You may want to add a little more red wine vinegar, too. If the salad is too tart, you can add a pinch of sugar.
6. Garnish with toasted pine nuts and serve!
gratin of eggplant, roasted peppers & garlic
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This recipe is another way to use the great eggplants that A&M Farms is bringing to the market from their greenhouse. Of course we can’t get local red peppers to roast, but we can make yummy fresh tomato sauce if we want, from the local tomatoes! Or you can just use a regular marinara sauce with canned tomatoes—either one will work just fine.
This dish is based on a recipe in Annie Somerville’s Fields of Greens, a book I’ve had for years, and still love dearly. A lot of the recipes can be quite time-consuming (this is one of them, I’ll admit), but the results have never failed me. I tend toward her less fussy recipes, and then am never disappointed.
There are several steps to this recipe, but you can do most of it ahead of time, when you have the oven on for something else. The eggplant and garlic can be roasted ahead of time (or use the garlic that you already have stored, from the olive oil infused with garlic recipe), and so can the red peppers.I thawed mine out from the freezer, where I’d stored them earlier. You can make the tomato sauce ahead of time, too—or maybe you already have some stored in the freezer, waiting for this opportunity to use it!
4 pounds eggplant, sliced ¾-inch thick
extra-virgin olive oil, (or olive oil infused with roasted garlic)
3 garlic cloves, finely chopped (if not using garlic oil)
sea salt or kosher salt
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3 heads of garlic, unpeeled (or the equivalent in roasted/poached garlic from the olive oil infusing project)
3 red or yellow bell peppers, roasted, peeled, and cut into ½-inch slices (see recipe, below)
1/4 cup chopped flat-leaf parsley
1 teaspoon fresh thyme, or ½ teaspoon dried
freshly-ground pepper
Tomato Sauce (use either variation, below)
bread crumb topping
2 slices hearty bread (I prefer whole wheat sourdough)
2 medium shallots, minced (or substitute minced onion)
1. Preheat your oven to 375 degrees. Toss the eggplant in a large bowl with 3 tablespoons of the oil, garlic, and ½ teaspoon of the salt. The slices won’t really be evenly coated with oil—there will be splotches of oil here and there on some slices—but that’s OK. Just mix them around the best you can.
2. Cut the tops off the heads of garlic, drizzle them with a little oil, and wrap each one in a square of aluminum foil.
3. Line rimmed baking sheets with parchment, or spray them with cooking spray. Lay the eggplant slices in a single layer on the baking sheets and roast for 10 minutes. Rotate the pans and roast for 10 more minutes. Check for tenderness at this point—if you’re using Japanese eggplants, they may be done, but the bigger globe eggplants will take longer. Keep roasting them until they are soft and tender, rotating every 10 minutes or so. It took my eggplants a little more than 30 minutes, but just see what yours taste like.
4. Bake the garlic at the same time, removing from the oven when it is soft and squishy when you press on it, or when a paring knife will easily slip into a clove. Set the garlic and eggplant aside to cool.
5. Squish the garlic out of its skin and toss it with the roasted pepper strips and another tablespoon of olive oil, the herbs, and ¼ teaspoon of salt and some freshly-ground pepper.
6. Pour about 2 cups of tomato sauce into the bottom of a 9x13-inch baking dish and layer the eggplant in rows across the width of the dish, overlapping the slices pretty steeply as you go. Continue to layer, packing the slices close together, until you’ve used all the eggplant. Tuck the pepper strips and garlic cloves in between the eggplant slices.
7. Bake for 25 minutes, or longer, until bubbling.
8. While it bakes, process bread in food processor until finely ground. You should have about 1½ cups of crumbs. Combine bread crumbs, 1 tablespoon olive oil, ½ teaspoon salt, and shallots in a medium bowl. After 25 minutes, remove baking dish from the oven and sprinkle bread crumb mixture evenly on top of eggplant. Bake gratin until bubbling well around the edges, and the bread crumbs are nicely browned, 5 to 15 minutes (this will depend on whether your breadcrumbs are made with whole-wheat or white bread). Remove from the oven and let sit at room temperature for 10 minutes before serving.
roasted red peppers
1. Preheat your grill or broiler. Roast the red peppers, turning them as each side gets blackened.
2. When they are blackened all the way around, place them in a big bowl and cover it with a lid or a plate until the peppers are fairly cool (this steams and cooks the peppers the rest of the way).
3. Peel the skins from the peppers and remove the seeds, but don’t rinse the peppers—just rinse your fingers as you peel the skins off. Slice the peppers into pieces as desired.
fast fresh tomato sauté
This recipe is based on one from Vegetarian Suppers from Deborah Madison’s Kitchen.
3 cups of sliced, quartered, or diced tomatoes
1 shallot or ½ a small white onion, minced
1 large garlic clove, minced
small handful basil leaves, slivered, or 1 teaspoon thyme, minced (whatever fresh herbs you have hanging around, or growing in a pot on your deck—oregano, maybe?)
1 tablespoon olive oil
sea salt or kosher salt and freshly ground pepper
a drizzle of balsamic vinegar
1. Toss the tomatoes with the onion or shallot, garlic, herbs, olive oil, and a pinch of salt. You can let the mixture marinate for up to 2 hours or use it right away.
2. Just before you’re ready to eat, heat a skillet and when hot, add the tomatoes. Swirl the pan around to warm them through, add a few drops of balsamic vinegar and some pepper. They should just warm up and release their juices, not fall apart.
marinara sauce
This recipe will make more than you need for this recipe, but it’s so easy and yummy, you can make extra and freeze the leftover for next time you need tomato sauce. Or just make a half-batch!
4 cloves of garlic, minced
1 tablespoon olive oil
two 28 ounce cans whole tomatoes, or diced tomatoes
2 tablespoons dried oregano
sea salt or kosher salt and freshly ground pepper
1. Coarsely chop the tomatoes if using whole ones.
2. Saute the garlic in the olive oil until fragrant (30 seconds or so). Add the tomatoes and cook the sauce until nicely thickened, about 30 minutes.
3. Crush the oregano between your palms as you sprinkle it into the pot. Stir to combine, and add salt and pepper to taste. If you want a smoother sauce, put some of the sauce into your blender, or use a hand-held immersion blender to puree some of the chunks out of the sauce.
basic vegetable stock
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I always make a big batch of this very easy stock, and then freeze the extra. You can make a half batch if you like, but why would you want to? Don’t be tempted to boil it longer than 30 minutes—it can turn bitter, and it doesn’t need any longer than that, anyway.
2 large onions
6 large carrots
6 celery ribs
1-2 tablespoons olive oil
16 garlic cloves, peeled and smashed
16 parsley branches
1 teaspoon dried thyme (or 12 sprigs of fresh thyme)
4 bay leaves
sea salt or kosher salt
1. Scrub the vegetables and chop them roughly into 1-inch chunks. Heat the oil in a large soup pot and add the vegetables and herbs and 1 teaspoon salt and cook over high heat for 5-10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock.
2. Add 2 more teaspoons salt and 4 quarts of cold water and bring to a boil. Lower the heat and simmer, uncovered for 30 minutes. Strain.
fast, fresh tomato saute
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This recipe is based on one from Vegetarian Suppers from Deborah Madison’s Kitchen.
3 cups of sliced, quartered, or diced tomatoes
1 shallot or ½ a small white onion, minced
1 large garlic clove, minced
small handful basil leaves, slivered, or 1 teaspoon thyme, minced (whatever fresh herbs you have hanging around, or growing in a pot on your deck—oregano, maybe?)
1 tablespoon olive oil
sea salt or kosher salt and freshly ground pepper
a drizzle of balsamic vinegar
1. Toss the tomatoes with the onion or shallot, garlic, herbs, olive oil, and a pinch of salt. You can let the mixture marinate for up to 2 hours or use it right away.
2. Just before you’re ready to eat, heat a skillet and when hot, add the tomatoes. Swirl the pan around to warm them through, add a few drops of balsamic vinegar and some pepper. They should just warm up and release their juices, not fall apart.
marinara sauce
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This recipe will make more than you need for this recipe, but it’s so easy and yummy, you can make extra and freeze the leftover for next time you need tomato sauce. Or just make a half-batch!
4 cloves of garlic, minced
1 tablespoon olive oil
two 28 ounce cans whole tomatoes, or diced tomatoes
2 tablespoons dried oregano
sea salt or kosher salt and freshly ground pepper
1. Coarsely chop the tomatoes if using whole ones.
2. Saute the garlic in the olive oil until fragrant (30 seconds or so). Add the tomatoes and cook the sauce until nicely thickened, about 30 minutes.
3. Crush the oregano between your palms as you sprinkle it into the pot. Stir to combine, and add salt and pepper to taste. If you want a smoother sauce, put some of the sauce into your blender, or use a hand-held immersion blender to puree some of the chunks out of the sauce.
Sicilian cauliflower salad
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This is yet another variation on the “cauliflower with capers & lemon” theme… I love those flavors--I bet you will, too. It’s based on a recipe in James Peterson’s Vegetables. If you can get green cauliflower, it makes the salad even prettier than usual! I can sit down and just eat a big bowl of this for lunch.
If you don’t prefer the anchovies, just leave them out—the kalamata olives and capers are nice and briny even without them.
½ cup kalamata olives
2 tablespoons capers, rinsed and drained
2 garlic cloves, minced
4 anchovy filets (optional), rinsed and coarsely chopped
1 small bunch flat-leaved parsley, leaves chopped
1-2 tablespoons extra-virgin olive oil
1-2 tablespoons fresh lemon juice
sea salt or kosher salt and freshly ground pepper
1 large head cauliflower, trimmed and cut into small florets
1. Put a large pot of water on to boil.
2. While the water heats, make the sauce. Chop the olives and combine them in a big bowl with the capers, garlic, anchovies and parsley. Add the olive oil and lemon juice.
3. When the water boils, add a couple of tablespoons of salt to the pot. Cook the cauliflower florets in the pot for about 4 or 5 minutes, just until tender (taste often!). Drain (don’t rinse), and toss the cauliflower into the bowl with the sauce.
4. Taste the salad and add salt, lemon, oil, and pepper to taste. Serve warm or at room temperature.
parsley pesto
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You can use this pesto for the Savoy cabbage & potatoes with pesto recipe, or you can just put this on pasta. I’ve used it to spread on pizza dough, too, as a sauce. It’s great! And parsley is a lot more affordable than basil, too.
Whatever you do, don’t use curly parsley. It has hardly any flavor, and the texture is awful, no matter how long you puree it.
2 cloves garlic
½ teaspoon sea salt or kosher salt
4 cups packed Italian (flat-leaved) parsley leaves
½ cup pine nuts
¾ cup extra virgin olive oil
1. In a food processor, chop the garlic with the salt.
2. Add the parsley leaves and pine nuts, and turn on the motor, beginning to grind the parsley. It’s OK if all the leaves aren’t incorporated yet.
3. While the motor is running, pour in the olive oil gradually. Let the blade run for a while to puree the mixture. It won’t be very smooth, but it’s hard to get the parsley pesto smooth, anyway—the leaves are very tough, and it’s almost impossible to get the blender to get it smooth.
4. Taste for salt, and add more as needed.
5. Use what you’d like for tonight’s dinner, then scoop the rest into a freezer ziplock bag and freeze flat.
To serve on pasta:
Put a generous dollop of pesto in the bottom of a large bowl. When the pasta is about done cooking, scoop a few spoons-ful of the pasta cooking water into the pesto and stir it up until it has the consistency of heavy cream (add more water until it’s just right). Then add the pasta and toss with the pesto until well-combined. Add more pesto (diluted with hot pasta cooking water) until the pasta is nicely green and is flavored to your liking. Don’t be afraid to add a lot--the parsley pesto is less potent than basil pesto (but quite delicious in its own right).
broccoli marinated in sesame-walnut-ginger sauce
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This fantastic recipe is based on one in Mollie Katzen’s The Vegetable Dishes I Can’t Live Without
You marinate the broccoli for an hour or two in the sesame and walnut oils, garlic and ginger, then add the rice wine vinegar at the end, so the green of the broccoli doesn’t fade. You can even let it marinate overnight in the refrigerator, and then add the vinegar the next day, after warming the broccoli up to room temperature.
Somehow, this dish is so hearty and full-flavored—you just have to try it to believe how good it is! You can just eat a big pile of it for a meal. It’s got plenty of protein with the nuts!
¼ cup roasted walnut oil (such as Loriva—don’t use refined walnut oil, it won’t have much taste)
1 tablespoon dark roasted sesame oil
1-2 tablespoons soy sauce (I like Nama Shoyu)
1 teaspoon salt
2 tablespoons finely minced garlic
2 tablespoons finely minced fresh ginger
Pinch of cayenne
2-4 pounds broccoli heads, cut into bite-sized florets
2-4 tablespoons unseasoned rice vinegar (I like brown rice vinegar best)
½ to 1 cup walnuts, toasted for 15 minutes in a 350 degree oven, and chopped coarsely
1. Reserve the broccoli stems for another use (like roasting them at 450 degrees with olive oil, salt, and garlic).
2. Steam the broccoli florets for about 4 minutes, in batches, as necessary, just until tender. Dump them out on a dishtowel on the counter and spread them into a single layer. Let them cool and steam off their excess moisture.
3. Combine the oils, soy sauce, salt, garlic, ginger, and cayenne in a large bowl. Add the broccoli to this marinade and toss well until completely coated. Let stand at room temperature for an hour or two (or covered, in the refrigerator, if you’re going to let it marinate longer).
4. Sprinkle in the vinegar just before serving. Taste and see if you need more vinegar, soy sauce, or salt.
5. Sprinkle the walnuts on each serving at the table, and have a dish of nuts on the table for everyone to add more, as desired.
hash browns, plain and fancy
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This recipe is based on a recipe in the September 1998 issue of Cook’s Illustrated. Don’t try this recipe unless you have the proper potatoes—you really need to use russet or Idaho potatoes—a high-starch, non-waxy variety. If you try and use Yukon Gold or Butterball potatoes, they burn before getting brown and crispy because of their higher sugar content.
Don’t bother grating the potatoes ahead of time, because they will discolor—it doesn’t take long to grate them, so just do them right before you’re ready to start frying them up.
I love to make hash browns for dinner, not just breakfast! Even if you don’t serve them with my little garnish of yogurt and tapenade, they make a great dinner dish. Just serve wedges of hash browns with a big salad!
1 pound high-starch potatoes (such as russets or Idahos), scrubbed and grated coarsely
¼ teaspoon sea salt or kosher salt
freshly-ground black pepper
1 tablespoon extra-virgin olive oil or butter (I use olive oil)
optional fancy garnish
a few scoops of plain yogurt (low-fat rather than non-fat)
tapenade (my recipe below, or buy it prepared)
1. To get rid of some of the extra water in the potatoes, place the grated potatoes in a dish towel, roll the towel up around the potatoes and, using two hands, twist the towel as tightly as you can, and watch the water pour out!
2. Toss the dried grated potatoes with salt and pepper in a medium bowl.
3. Heat half the oil or butter in a 10-inch skillet over medium-high heat until hot, then scatter potatoes evenly over the entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium-low and continue cooking until dark golden brown and crisp, 7 to 8 minutes. Check the underside after 3 or 4 minutes and turn down the heat if it looks like it’s browning too fast.
4. Slide hash browns, browned side down, onto a large plate. Cover with another plate and flip them over so the browned side is up. Add the remaining oil or butter to pan. Once the oil is hot, slide the hash browns back into pan. Continue to cook over medium heat until remaining side is dark golden brown and crispy, 5 to 6 minutes longer.
5. Slide the hash browns onto a plate or cutting board, cut into wedges and serve immediately, with or without garnish.
6. If you’re garnishing, stir the yogurt until smooth. Put a little dollop of yogurt on each wedge, then top with a spoonful of tapenade.
kalamata olive, sundried tomato & roasted garlic tapenade
This tapenade is really easy if you already have roasted garlic hanging around, and it keeps for a long time in your ‘fridge. You can also put it in a jar and freeze half of it for another time—it keeps just fine that way. Because of the addition of the tomatoes, it’s not quite as rich as regular tapenade, but it’s still got fantastic flavor.
2 cups sundried julienned tomatoes (not the kind packed in oil)
6 garlic cloves
¼ cup roasted garlic cloves (use either one of the following recipes)
2 cups kalamata olives
¼ cup capers
¼ cup pine nuts
1. Put the sundried tomatoes into a heat-proof bowl, pour boiling water over them to cover, and cover with a small plate. Let them soak for 15 or 20 minutes until soft.
2. Put the raw garlic into a food processor and mince finely. Add the roasted garlic and softened tomatoes and puree until smooth. Add the olives and pulse several times until the olives are in smallish pieces and the mixture is coming together, but don’t turn it into a paste.
3. Add the capers and pine nuts, and pulse several more times until everything is nicely combined.
olive oil infused with “roasted garlic”
This is how we “roast” the garlic for our Alaskan cheese & roasted garlic bread… and both the olive oil and garlic are wonderful in many other dishes.
several heads of garlic, cloves peeled
olive oil (you don’t need extra-virgin olive oil for this—the garlic imparts so much flavor that you can use regular olive oil)
1. Put all the whole peeled garlic cloves in a heavy pot. Cover the garlic cloves completely with olive oil.
2. Bring to a simmer over medium heat. Give the garlic a stir, and then turn the heat down to the absolute lowest possible heat, cover the pot, and simmer just at a bare bubble. Stir the garlic occasionally and continue to cook until the garlic cloves are completely soft and tender, and you can easily squish them against the side of the pot with a wooden spoon. This will probably take an hour or more, but check after 45 minutes.
3. Uncover the pot and let cool. Strain the garlic from the oil. This garlic can be used in any recipe that calls for roasted garlic (for example, in the Southwest Caesar Salad, or in the Hummus in the cookbook or on the website). If you make a soup or a stew that needs a little extra pizzaz, just scoop out a few cloves, mash them with a fork, and add them to your dish to really pump up the flavor. You can freeze the garlic indefinitely (I keep it in pint-sized canning jars in the freezer), and just take it out when you need it.
roasted garlic
You can make several heads of this garlic when you bake it, and spread the soft, sweet cloves on toast, or add to other dishes, like soups, or hummus, or beans.
heads of garlic, unpeeled
olive oil
salt & freshly-ground pepper
1. Pre-heat the oven to 400 degrees (or whatever temperature at which you’re baking something else). Slice the top off the garlic bulb, just enough to expose the tops of the garlic flesh. Center the bulb on a square of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the bulb securely and pop it into the oven.
2. After 45 minutes or so (longer if it’s at a lower temperature), you should start to smell the roasting garlic, but depending on the size of your bulb, it may need a bit more time. Test by unwrapping it and slipping the sharp point of a paring knife into one of the cloves. If it slides in effortlessly, or the cloves are starting to poke out of their skins, then the garlic is ready.
warm corn salad with green beans, radishes, and fresh thyme
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contributed by Sherrill Smith Collins
I love this recipe, most all of the ingredients come straight from our farmers market. At some point, while following my favorite cooking blogs, I came upon this recipe at http://www.orangette.blogspot.com
6 ears corn (about 6 cups kernels)
½ lb green beans, trimmed
2 tbs olive oil, plus more for drizzling
1 large red onion, thinly sliced
1 large clove garlic, finely chopped
1 tbs fresh thyme leaves
salt, to taste
pepper, to taste
juice of 2 fresh limes
1 bunch red radishes, thinly sliced
1. Using a large chef’s knife, cut the kernels from the corn into a medium bowl; set aside.
2. Place a medium saucepan filled with 4 cups salted water over medium-high heat, and bring it to a boil. Place the green beans in the boiling water, and cook them until their color changes from light green to a deeper, darker green, about 2 minutes. Drain them, and rinse them under cold water until cool. Cut them into 2- to 3-inch lengths; set aside.
3. Heat the oil in a large skillet over medium heat. Add the onion slices and cook, stirring, until they begin to caramelize slightly, about 5 minutes. [Do not overcook; you don’t want them to fall apart.] Add the garlic and thyme, and cook 1 minute more.
4. Add the reserved corn, the salt, and the pepper. Cook, stirring, until the corn is hot, about 4-5 minutes. Add the reserved beans, and cook until just warm, about 2 minutes more.
5. Remove the skillet from the heat. Toss the corn salad with fresh lime juice, and garnish it with radish slices. Drizzle with a bit of olive oil, if you like, and serve.
Yield: 4-6 servings
pan browned Brussels sprouts
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(contributed by Nancy)
These lovely golden brown nuggets are very nutlike in flavor. Even people who are not so sure about these little gems are going to love them.
½ tablespoons unsalted butter
1 tablespoon olive oil
2 large garlic cloves, thinly slice
½ pound Brussels sprouts, trimmed and halved lengthwise.
2 tablespoons pine nuts (or almonds)
1. Melt 1 tablespoon butter with oil in a heavy skillet, over moderate heat.
2. Add garlic and cook, stirring, until pale golden, about 3 minutes. With a slotted spoon, transfer to a small bowl.
3. Reduce heat to low, arrange sprouts cut sides down in skillet in one layer, and salt to taste.
4. Cook, uncovered, without turning, until sprouts are crisp-tender and undersides are golden brown, 10-15 minutes.
5. Transfer sprouts to plate.
6. Add remaining ½ tablespoon butter to skillet and cook nuts over moderate heat, stirring, until evenly pale golden, about 1 minute for pine nuts. If using another type of nut it will take a little longer for them to brown. Stir in garlic, then spoon mixture over sprouts and season with pepper.
spicy indian cabbage & yellow split mung beans
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(contributed by Alison)
This wonderful and interesting recipe is based on one from The Indian Vegetarian, by Neelam Batra. You never run out of things to make with your veggies when you add Indian food to your repertoire! I find split yellow mung beans (mung dal) at Sagaya. You could try this with red lentils instead (don’t soak them first) and let me know how it turns out. I think red lentils would turn into mush, though. But would probably taste just great!
1 tablespoon olive oil
2 tablespoons peeled and finely chopped ginger
1 teaspoon finely chopped garlic
1 cup sliced scallions (use minced onions in a pinch)
5 jalapeno peppers, skin puncture to prevent bursting
1 cup loosely packed finely chopped cilantro, soft stems included
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon salt, or to taste
1 cup finally chopped fresh or canned tomato
1 medium or 2 small cabbages (1 ½ to 2 pounds), quartered, cored, and finely sliced
½ cup dried split yellow mung beans, or dal (if you have time, soak them in cold water 4 hours or overnight)
Freshly ground black pepper to taste
3 tablespoons chopped cilantro for garnish
1. Heat the oil in a large saucepan over medium high heat and cook the ginger and garlic, stirring, until golden, 1-2 minutes.
2. Add and cook the scallions, jalapenos, and cilantro for 1-2 minutes, then stir in the coriander, cumin, turmeric, and salt. Cook for a few seconds and add the tomato, cabbage, and mung beans.
3. Reduce the heat to medium and cook, stirring, until the cabbage wilts, 3 to 4 minutes. Cover the pan, reduce the heat to low, and cook until the dal is tender, 20 to 30 minutes or so. If you’ve soaked the dal first, you’ll probably only need 20 minutes, and you might not need to add extra water. The unsoaked dal, though, will likely need a little water added during this process to keep everything from sticking and to cook properly. Just keep an eye on it when you uncover and stir.
tibetan potato curry
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Whenever I’m feeling in a bit of cooking rut, I look to a culture I know very little about. The cuisine of Tibet is somewhat mysterious to Westerners. One of my favorite cookbooks, The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach is a great source when I feel like having something spicy too. You can control the heat factor to suit your taste.
1 tablespoon chopped small green chile such as jalapeno chiles
½ teaspoon fenugreek seeds or curry powder
2 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
1 medium tomato, diced
¼ teaspoon turmeric
1 pound potatoes, peeled, diced, and cooked
1. Heat the fenugreek seeds in the oil until they brown. If using curry powder, heat it in the oil just until fragrant. Stir in the chile, onion, garlic, and ginger and simmer until the onions are soft.
2. Add the tomatoes and turmeric, and heat. Place the mixture in a blender and puree until smooth.
3. Gently mix the sauce with the potatoes and serve.
Fenugreek seeds can also be sprouted just like alfalfa seeds. The sprouts will have a curry like flavor with a slight bitter edge. You can find them at Summit Spice & Tea Co. on the corner of Huffman and Old Seward.
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I love bringing my family to the Saturday market. We are lucky to have such a diversity of fresh veggies, plants, fish, and cheese at our doorstep, and I couldn't live without Rise & Shine's whole wheat levain bread. The flavor of locally grown foods is above and beyond anything I could buy elsewhere, and it stays fresh so much longer than store-bought. Being able to support local businesses is icing on the cake! 
