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Ingredients & Recipes: Veggies
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Absorption Pasta with Scapes and Wild Mushrooms
Garlic scapes are the tender curling young stalks of hardneck garlic. Harvested in the spring, they are crunchy and garlicky, and, like garlic cloves,...
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Acorn Squash with Orzo, Sausage and Peppers
There isn't much to say about this dish, except that it's really good! Acorn squash, roasted with shallots, aromatic spices, butter and maple syrup --...
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Asparagus Rice (Asuparagasu Gohan)
In this recipe, Japanese short-grained rice is cooked in a mixture of dashi (a broth made from shaved dried bonito), soy sauce and saké. When the rice...
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Asparagus Tempura Salad with Coconut-Peanut-Lime Dressing
When I need inspiration I go out to eat and make a few notes. Then I go back to the kitchen. This absolutely wonderful salad is my interpretation of ...
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Avocado, Persimmon, Watermelon Radish and Sweet Onion Salad with Honey Ginger Lime Dressing
Hey, we're having lots of fun in the kitchen over here! Watermelon radish and persimmon make a nice crunch and sweet/exotic juxtaposition -- not to me...
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Baby Turnips
This week's farm share box is predicted to include a bunch of baby turnips -- and it's likely that these will turn up several more times in our share ...
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Baby Turnips and Sugar Snap Peas
Turnips and peas are a great combination, and when the turnips are these tender, flavorful babies it's a match made in heaven. In this preparation, bo...
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Braised Cabbage with Apples and Onions
This simple preparation is one of the longest running supporting players in my cast of old reliable recipes, and it never fails to bring in compliment...
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Braised Cabbage with Apples, Onions and Caraway
New and Improved!I posted a version of this recipe over four years ago, on January 30, 2006. In that post I said: "This simple preparation is one of the longest runnin...
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Braised Fennel with Leeks and Bacon
My friend Donna -- a tremendously inspiring cook who has had a great influence on me -- taught me to braise leeks probably ten years ago and it's beco...
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Braised Green Beans with Roasted Onions, Pine Nuts and Herbs
Last week I roasted a chicken to Elise's request, and came up with this concoction of green beans braised in herbs, tomato and citrus and served with ...
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Broccoli Rabe Pancakes
Broccoli rabe (also called broccoli raab or rapini) appears on our table very frequently – usually in a very traditional form (steamed with chicken br...
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Broccoli Rabe with Oil and Garlic
Broccoli rabe (pronounced RAAB; also called rapini, or just rabe) is a plant of the mustard family which also includes cabbage, kale, broccoli, caulif...
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Carrot and Parsnip Pancakes
I developed the basic recipe for these pancakes when I was preparing an entry in the Paper Chef competition in which one of the ingredients was carrot...
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Celeriac Coleslaw
We like to cook with local produce, but in late winter and early spring here in Maine the options dwindle and we need some variation. Even though gree...
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Charred Tomato Pesto
I've always been fascinated with the role errors play in discoveries, and in the creation of new ideas in the kitchen...and now I'm becoming equally f...
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Cipollini Onions Roasted with Balsamic Vinegar and Honey
Cipollini onions have become a fall favorite in our house over the last few years, since I first encountered them in a jar at the antipasti counter at...
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Dandelion Greens with Balsamic Vinegar and Almonds
I have come to appreciate dandelion greens as they've graduated from foraged fare to the produce section. Somewhat bitter and, if cooked correctly, wi...
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Dinosaur Kale with Leeks and Peppers
I always try to maximize the visual appeal of food when I serve it, but this is one case where the cook gets about 90% of the visual enjoyment. Dinosa...
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Farro with Kale, Tomatoes and Fresh Mozzarella
Farro (also called emmer wheat, and sometimes confused with spelt, a similar grain) was apparently first cultivated around 10,000 years ago and may be...
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Featuring Fennel
Fennel is a big favorite of mine, not only because of its pungent, distinctive flavor but also for its versatility. It can be served raw in a salad, a...
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Grilled Baby Artichokes
We love artichokes – even though they're hardly a local product here in Maine – but preparing them is a pain, so when I can get baby artichokes I alwa...
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Grilled Marinated Celeriac Spears
In my book, celeriac is an endlessly interesting root vegetable, combining the taste and healthiness of celery with the consistency and versatility of...
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Hearty Lentil Stew with Sausage and Broccoli
We love this dish, with its zesty Italian flavor, and we love how the nutrition numbers fit so well in our glucose- and weight-control plans! And did ...
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Jerusalem Artichokes and Fava Beans
Tthe other night I set out to make a simple meal with some Jerusalem artichokes and dried fava beans I had in stock. 'Chokes and beans: extremely basi...
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Julia's Onion Soup
As winter drags into the February doldrums in Maine we are deeply chilled by the cold blasts and deep drifts. Thoughts naturally turn to long slow coo...
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Lamb Chops with Farm Fresh Veggies
This was a meal made almost completely from produce grown on small Maine farms or backyard gardens -- and what a meal! Elise said it was "one of the m...
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Lion's Mane and Oyster Mushroom Pasta
A couple of days ago I picked up some nice Oyster and Lion's Mane mushrooms from one of the farmers at our biweekly farmers's market, and with cilantr...
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Marinated Root Vegetable Salad
This salad has a surprisingly long list of ingredients but it was definitely worth the trouble. It would make a perfect accompaniment to roasted or sm...
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Potato, Leek, Sausage and Broccoli Rabe Pizza
o here it is, a full meal pizza, complete in one slice: meat, potatoes and your green vegetable, all sitting on top of your bread. A layer of potatoes...
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Pumpkin Risotto with Sage and Cherry Tomatoes
As I thought about making this risotto I remembered that the last pumpkin risotto I'd made was a little disappointing because while it tasted good and...
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Radicchio Gratin
I don't usually make notes while dining at restaurants, so I doubt that my version is all that close to the dish that inspired this one, but the essen...
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Roasted Baby Vidalia Onions with Balsamic Sweet-Sour Sauce
When I shop I'm always on the lookout for produce items that are only available in certain seasons. Not only do they add interest and variety to the m...
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Roasted Cauliflower with Garam Masala
This simple side dish is extremely popular in our house. Not only is the subtle spice of the garam masala a nice change of pace, but also we love the ...
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Roasted Jerusalem Artichokes
Now that I know how hip and trendy Jerusalem artichokes are I can't stop thinking of ways to use them -- and there are a lot of ways, from soups to pu...
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Roasted Shallots
These plump sweet shallots are related in name only to the dry overpriced peanuts sold in supermakets. Roasting them is very easy. Wash them, trim off...
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Roasted Vegetable Medley
The farm share this week included a bunch of tiny little new carrots -- about a quarter inch at their fattest -- and some more garlic scapes. I also h...
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Rosemary Rutabaga Fries
Now that we all know what rutabaga is, we can think about all the wonderful things we can do with it. These "fries," which are actually baked, are a t...
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Salad of Chiogga Beets and Romano Beans
Last week in the farm share box we had -- along with summer squash, kale, tomatoes, cucumbers, celery and parsley -- beets and green beans, two of my...
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Seared Pork Medallions with Braised Fennel
I've been experimenting with braised fennel lately, and finding that it makes a luxurious and tasty bed for seared meat and fish. The distinctive liqu...
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Shredded Brussels Sprouts with Fresh Herbs
In some of my other sprouts recipes I add in richness, texture and flavor with nuts or bacon but this one is pretty much sprouts forward, with complem...
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Slow-Roasted Tomato Risotto
Tomatoes were five dollars a peck at our farmer's market in Portland so of course I roasted a few trays. Now I'm having fun figuring out how to use th...
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Spicy Daikon Radish
What to do with those beautiful but huge daikon radishes in the store? Shredded raw for a salad, cut in sticks and cooked for a soup -– of course. But...
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Spinach with Leeks and Ginger
Spinach is, as we know, a powerful food we should all be eating as part of a healthy diet, especially if you're a person with diabetes. ...
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Stir-Fried Chinese Cabbage with Garlic and Ginger
This beautiful Chinese cabbage was part of my farm share this week and I made the classic stir-fried cabbage with ginger and garlic. Light, incredibly...
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Summer Squash and Fresh Corn Soup
It's zucchini and summer squash season...an old joke in Maine is that you have to be sure your car doors are locked in August when you go to pick up t...
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Sweet Onion and Cucumber Salad
Over the last few years Vidalia onions have become regularly available in our markets here in the North, and we've become quite addicted to them in ou...
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Vegetable Medley Stir-Fry, with Baby Turnips, Kohlrabi, Carrots and Onions
My kohlrabi tis weeki were, as promised, "crisp and juicy as an apple." They can be peeled and sliced raw into a salad for a crisp addition, and eaten...
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Vidalia Onion Tartlets with Tomatoes
My friend Helen, at Beyond Salmon, stepped outside the bounds of her fish-oriented blog the other day to share her recipe for Tomato Onion Tart, which...
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White Bean Ragout
Another warming dish for midwinter, this white bean ragout is easy to make and very satisfying when the cold winds blow. It's quite versatile, too. I ...
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