Each week, we’ll provide you with delicious, farm-fresh recipes to go along with the week’s CSA harvest. Keep checking back for more great ideas each week!
Week 1: Chopped Napa Cabbage and Joi Choi Salad with Almond-Miso Dressing
From Farmer Educator Shannon Algiere:
This is a great salad to combine many of the delicious offerings this week. The dressing is a staple in our house for topping many side dishes.
1 Red Dragon Napa Cabbage, chopped into thin pieces
½ Joi Choi Bok Choi, chopped into thin pieces
3-4 Mokum Carrots, grated
1 cup slivered almonds
Avocado and/or Tofu as optional additions
7-8 Pearl Drop Onions, slivered
Extra virgin olive oil + a pinch of salt
½ cup Almond Butter
1 Tbsp South River (or other) miso paste
½ Tbsp maple syrup
1 clove freshly grated garlic
1 inch freshly grated ginger
Drizzle of sesame oil
2 Tbsp olive oil
1 Tbsp lime juice
1 Tbsp Nama Shoyu or Soy Sauce
1 Tbsp rice vinegar
½ Tsp red pepper flakes or chili paste
Water to thin to desired consistency
Stir together pearl drop onions, splash of olive oil and big pinch of salt in a skillet over medium heat. Stirring occasionally, let them get dark, dark brown and crisped (but not burnt) Remove them from the skillet and onto a paper towel to cool in a single layer.
Make the dressing by whisking together almond butter and miso. Then add grated ginger and garlic and whisk in all the other ingredients except for the water. When this base is thoroughly combined, add water by the teaspoon to the desired consistency.
Toss salad ingredients together with the onions as well. Drizzle the dressing throughout the salad and toss it until thoroughly incorporated.
Week 2: Olive Oil-Braised Chickpeas and Swiss Chard with Cumin
Inspired by a recipe from our new favorite cookbook by Melissa Clark, DINNER: Changing the Game
5 cloves of garlic
1/2 cup extra-virgin olive oil, plus more for serving
2 bunches of Swiss chard stems removed and cut into 1-inch pieces, leaves torn into bite-size pieces
2 tsp cumin seeds
3/4 tsp fine sea salt
Large pinch of red chile flakes
2 shallots thinly sliced (try using the whites of the leeks instead and throw the greens in with the chard)
4 cups cooked chickpeas or canned rinsed and drained
1 cup stock or water
4-6 slices country-style bread (the Blue Hill sourdough bread from the café works great)
Fresh lemon juice, for serving
Sweet smoked paprika, for serving
Thinly slice 4 of the garlic cloves. Cut remaining clove in half and set the halves aside.
Heat the 1/2 cup olive oil in a medium-high heat. Add the sliced garlic and cook until the edges are pale gold, about 3 minutes. Add the chard stems, cumin seeds, salt and chili flakes. Cook until the stems are beginning to soften, about 5 minutes.
Add the shallots (or leeks) and cook for 3 minutes. Then stir in the chickpeas, chard leaves, and stock. Cover the pot and reduce the heat to medium-low. Simmer until the chard is meltingly tender, 10-15 minutes.
Using an immersion blender, partially pure the mixture until it is thick and stew-like but still chunky. Taste, add more salt if needed. (If you don’t have an immersion blender, you can transfer half of the mixture to a regular blender or food processor, puree it, then return to a pot.)
Toast the slices of bread in a toaster or under the broiler, and rub them on both sides with the reserved cut garlic. Place a piece of toast in the bottom of each bowl, and ladle the stew on top. Drizzle with olive oil and lemon juice. Sprinkle with smoked paprika, and serve.
Week 3: Kohlrabi and Fresh Fennel Salad
½ cup almonds
1 large kohlrabi (or 2 medium ones) peeled and thinly shaved on mandolin
½ large fennel (or whole small fennel) trimmed and thinly shaved on mandolin (reserve trimmings)
½ apple, peeled, cored, and thinly shaved on mandolin
½ teaspoon of honey
½ teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
¼ cup shaved Parmesan
Toast almonds and coarsely chop.
Toss kohlrabi, fennel, apple, honey, lemon zest, pearl onion, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup fennel trimmings and gently toss to just combine.
Toss toasted almonds and oil in a small bowl to coat; season with salt.
Divide kohlrabi salad among plates and top with seasoned almonds, Pecorino, and more fennel trimmings if you desire!
WEEK 4: Mak Kimchi (inspired by Food52)
Makes one jar
1 head (1.5 to 2 pounds) napa cabbage or green cabbage, cut into 2 by 1-inch pieces
2 tablespoon kosher salt
2 teaspoons minced garlic (about 2 large cloves)
1 teaspoons peeled, finely grated fresh ginger
2 tablespoons fish sauce (omit if vegan, see note below)
1 teaspoon sugar
3 tablespoons Korean chile pepper flakes (gochugaru)
4 green onions, green parts only, cut into 2-inch pieces
1/4 cup yellow onion, thinly sliced (1 medium)
In a large bowl, combine the cabbage with the salt and set aside for about 50 minutes. Drain the liquid and very lightly rinse the cabbage just enough to remove any traces of salt. Drain the cabbage completely in a colander for 10 to 15 minutes.
Mix garlic, ginger, fish sauce, and sugar until a paste forms. Mix in the chile pepper flakes and let the paste combine for 15 minutes.
In a large bowl, mix together the green onions, yellow onions, the seasoning paste, and the cabbage until combined thoroughly making sure the seasoning paste is distributed evenly. Pack the mixture tightly into the glass container pressing down as you fill the container. Add 1/4 cup water to the mixing bowl, and swirl the water around to collect the remaining seasoning paste. Add the water to the container, cover tightly, and set aside for 3 days at room temperature. The cabbage will expand as it ferments, so be sure to place the jar on a plate or in a bowl to catch the overflow. Refrigerate and consume within 6 months to a year.
Tip: You can check the fermentation by opening the lid; you should see some bubbling juices and taste the tanginess of the freshly pickled cabbage. It will keep fermenting slowly in the jar for up to 6 months. The flavor will evolve and change with time — and a steady cold temperature will ensure an even, slow fermentation.
Week 5: Snap Peas Cooked in Butter
2 pounds snap peas
1 small bulb of fennel, or 1/2 of a large bulb, thinly sliced
1-2 garlic scapes, chopped
8 tablespoons salted butter, cubed
Leaves from 1 bunch basil
Juice of 1 lemon
Trim the snap peas of any sturdy stems. Get a large sauce pan going over high heat, add enough oil to coat, and let it get hot. Add the sliced fennel and garlic scapes, cook until it begins to turn golden, about 2 minutes. Throw the snap peas in the pan and toss and season with salt and pepper. Lower the heat and add the butter and a splash of water. Cook the peas, stirring occasionally, until they turn bright green and the butter melts, about a minute or two. Transfer to a bowl and toss with the basil and lemon juice. Eat a pea. Add more salt if necessary. Serve immediately.
Week 6: Zucchini Ribbons with Mint
This week’s recipe by Martha Stewart comes from crops apprentice Hannah Saunders
1 1/2 pounds (4 to 6) small zucchini
1/2 teaspoon coarse salt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 cup fresh mint leaves
1/4 cup thinly sliced red onion
Optional: cashews and parmesan cheese to sprinkle on top
Using a sharp-shaped vegetable peeler, peel zucchini lengthwise. To cut ribbons, hold the zucchini in one hand and peeler in the other, peel long, wide strips lengthwise. Once it becomes hard to handle, place zucchini, cut side down, on board; continue peeling. Transfer to a large bowl; toss with coarse salt. Let sit until zucchini releases some of its liquid, about 10 minutes. Pour off accumulated liquid; blot zucchini dry with paper towels.
Meanwhile, in a small bowl, whisk together fresh lemon juice and olive oil; season with salt and ground pepper. Pour mixture over zucchini. Add mint leaves and red onion; toss gently, add cashews and parmesan (if using) and serve immediately.
Week 7: Swiss Chard and Basil Pesto
From Shannon Algiere
3-4 Garlic Scapes, chopped (or use whole garlic cloves)
1/4-1/2 cup nuts (pine nuts, walnuts or almonds)
1/4-1/2 cup Parmesan cheese (or nutritional yeast for dairy free option)
1 bunch Swiss Chard greens stripped off of the stems and chopped (see recipe suggestion for Swiss chard stems below)
1 pint basil de-stemmed
1/8-1/4 cup olive oil
Place chopped garlic scapes into a Cuisinart and blend finer. Add nuts and cheese and blend again. Once this is ground together and the machine is off, pull the bits of the mixture that have stuck, off of the sides of the container with a fork in order to disperse the mixture more evenly throughout the container. Add chopped Swiss chard and the basil and 1/2 of the oil. Blend together adding oil to desired consistency.
For Swiss Chard stems:
Chop them up small and add them to a skillet of heated coconut or olive oil.
Cover them and once they are well heated turn the skillet to low heat. Cook covered, stirring occasionally until they become soft and somewhat translucent. At that time, take the cover off, turn the heat up and cook for a few minutes stirring more often. This dries them out a bit and concentrates the flavor. Eat directly or mix over rice.
Week 8: Chlodnik (Polish Cold Summer Borscht)
Family recipe from our Graphic Designer, Agatha Rybicki
5-6 medium sized fresh beets, with stalks and leaves
3 cups cold water (or enough to cover the beets)
2 cups chicken or vegetable stock
2 cups kefir
1 tbsp lemon juice
Sea salt and black pepper
Fresh dill finely chopped
Finely sliced cucumber
2 hard-boiled eggs, cooled, peeled and sliced
Wash the beets (including the stalks and leaves) very thoroughly. Chop the stalks into small pieces and peel the beets. Grate the beets (you may want to wear gloves!) and put the beets and stalks in a large pan. Cover with cold water. Bring to the boil slowly, then turn down the heat and very gently simmer for 20 minutes.
Once the beets have softened, pour in the chicken or vegetable stock, stir well and leave to cool until completely cold. Refrigerate if necessary.
To the cold soup, add the kefir and stir. Add the lemon juice to taste. Season with sea salt and a little black pepper.
Garnish with dill, cucumber, and eggs.
Week 9: “Full of Greens” Fritters
Inspired by Anna Jones
4 handfuls (about 100g) of chard or spinach shredded
4 tbsp or more soft, crumbly cheese (feta, robiola, goat cheese)
3 tbsp freshly grated Parmesan or pecorino cheese
1/2 clove of garlic, peeled and finely chopped
A few sprigs of fresh dill or basil, roughly chopped
Grated zest of 1 unwaxed lemon
5 organic or free-range eggs
Put all the grated, chopped and shredded vegetables into a bowl. Crumble in all the cheeses, add the garlic, herbs and lemon zest and a good pinch of salt and pepper, and mix. Now crack in the eggs and mix well.
Set a large frying pan on a medium heat and add a generous glug of olive oil. Once the oil is hot, carefully lower in tablespoons of the mixture and flatten them out to form little patties. Fry for 2-3 minutes, then carefully flip and fry on the other side for two more minutes, until the egg is cooked.
Keep warm in a low oven until you are ready to eat, then serve with some bright salad dressed with lemon, oil and a little mustard.
Week 10: Carrot, Cilantro, and Chile Slaw
12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups)
2 tablespoons vegetable oil or grapeseed oil
1 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoons kosher salt plus more for seasoning
2 jalapeños, stemmed, seeded, minced
1/2 cup (loosely packed) fresh cilantro leaves
3/4 teaspoon ground coriander
Freshly ground black pepper
Toss carrots, oil, lime juice, sugar, 1/2 teaspoon salt, and jalapeños in a large bowl. Let marinate for 15 minutes, tossing occasionally. Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt and pepper.
Week 11: Classic Pico de Gallo
Inspired by Serious Eats
1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups, see note above)
1/2 large white onion, finely diced (about 3/4 cup)
1 to 2 serrano or jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
1/2 cup finely chopped fresh cilantro leaves
1 tablespoon lime juice from 1 lime
Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.
Combine drained tomatoes with onion, chiles, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.
Week 12: Farmer Jack’s Salsa
Straight from Farmer Jack Algiere’s kitchen, this is his go-to recipe for when the fruit bowl gets full. Watch a video demonstration of this recipe here!
Makes about 2 quarts
3 or 4 large heirloom tomatoes (Black Krim, Striped German, Rose, etc.)
1 pint salad tomatoes (Indigo Rose, Green Zebra, Mountain Magic)
1/2 pint Sungold tomatoes
1 red Carmen Pepper
1 Serrano Pepper (more for the brave)
1 small or 1/2 large yellow onion
1 bundle cilantro
1 bulb garlic
1 tsp sea salt
1/2 cup olive oil
Blend the onion and pepper (cut in large chunks), garlic, cilantro, salt and olive oil in a food processor. Add chunks of 1 large and 1 small tomato to form the base (I use reds for this part). Cube all other salad and slicing tomatoes, discarding the stems and any tough skins. Put them in a large mixing bowl. Pour in the base from the food processor. Cut the Sungold tomatoes in half and add them to the mixture. Salt to taste (if needed) or eat with salty chips. This salsa is good on eggs, meats or in salads. It will keep in the refrigerator for at least a week.
Week 13: No-Recipe Potato Salad
Use up any extra herbs and vegetables with this mix-and-match potato salad. Our friends at Epicurious have step-by-step suggestions for potatoes, dressing, and extras!
Week 14: Pasta with Roasted Eggplant, Pepper, and Garlic
- 2 ¼ pounds eggplant, cut into 1/2-inch cubes
- 7 tablespoons extra virgin olive oil
- 1 ¾ teaspoons kosher salt
- ¾ teaspoon pepper
- 2 small red bell peppers, seeded and cut into 1/4-inch strips
- 9 garlic cloves, unpeeled, lightly crushed
- 1 ½ teaspoons red wine vinegar, more to taste
- ⅜ teaspoon red pepper flakes
- ½ pound whole-wheat pasta, like penne or rigatoni
- ¾ cup ricotta cheese
- Chopped basil or chives
Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.
Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.
Week 15: Gialina’s Kale and Farro Salad
- 1 stalk green garlic, white and light green parts, chopped, or 2 cloves garlic, chopped
- Leaves from 1/2 bunch tarragon
- Leaves from 1/2 bunch Italian parsley
- 1 1/2 cups extra-virgin olive oil
- 1/2 cup Moscatel vinegar (or white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2/3 cup farro
- 1 bunch Tuscan kale (about 10 ounces)
- 1 to 2 avocados, cut into large dice
- 2 spring carrots, peeled or scrubbed and sliced into thin rounds
- Kosher salt and freshly ground pepper
To make the dressing, place all of the dressing ingredients in a blender or food processor and blend until smooth, or use an immersion blender to blend all the ingredients in a bowl.
To make the salad, bring a small pot of salted water to a boil. Add the farro and cook until tender, 16 to 18 minutes. Drain, rinse with cold water until cool, then drain well.
Remove the stems from the kale. Cut away any tough ends, then finely slice the stems and tear the kale leaves into small bite-size pieces. Place both the stems and leaves in a large salad bowl. Add the avocados, carrots, and farro. Add half of the dressing and toss to combine. Add more dressing if desired. Season to taste with salt and pepper and serve.
Week 16: Greens & Feta Phyllo Pie
From Dinner: Changing the Game by Melissa Clark
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 bunch scallions (about 8) trimmed and coarsely chopped
- 10 ounces Swiss Chard, leaves and stems sliced separately
- Fine sea salt to taste
- 10 ounces kale, stems removed, leaves sliced
- Freshly ground black pepper to taste
- 3 large eggs
- 6 ounces feta cheese, crumbled (1¼ cups)
- ½ cup cottage cheese
- 3 tablespoons unsalted butter, melted
- 1 cup fresh parsley leaves, chopped
- 1 cup fresh dill leaves, chopped
- ½ teaspoon finely grated lemon juice, plus more to taste
- 4 large sheets phyllo dough, thawed if frozen
Heat the oven to 400
Heat a 10-inch ovenproof skillet over medium heat, and add 1 tablespoon of the olive oil. Once the oil is hot, add the scallions, chard stems and a pinch of salt. Saute until the scallions and chard stems are soft, about 10 minutes
Add the remaining 1 tablespoon oil to the skillet, and add the kale. (in batches if they don’t all fit at once) Saute the greens until they have wilted, 3 to 7 minutes. Then add the chard leaves, seasoning them to taste with salt and pepper. Cook until the greens have wilted, another 5 minutes or so. Pour everything into a large bowl and let it cool.
In a small bowl, stir together the eggs, feta, cottage cheese, 1 tablespoon of the melted butter, and the chopped parsley and dill. Add this mixture to the cooled greens along with the lemon zest and juice, and mix well. Taste and add more lemon juice and salt if needed.
Wash out the skillet, and butter and bottom and sides. Cover the bottom of the skillet with 2 pieces of phyllo, overlapping them, with the edges hanging over the sides. Place 2 more pieces of phyllo in the skillet, perpendicular to the others, with the edges hanging over the sides. In the center of the skillet, you should have the overlapping 4 pieces, with the edges hanging over the sides. Brush the phyllo lightly all over with melted butter. Then spoon the greens into the center of the skillet where all the phyllo layers overlap. Fold the overhanging phyllo sheets over the filling to partially enclose it, crumpling the phyllo sheets so they have texture (which will bake up crispier than a smooth top) Brush with any remaining melted butter.
Bake the pie until the phyllo is golden brown, 40 to 45 minutes. Serve warm or at room temperature.
Week 17: Warm Salad of Roasted Kale, Coconut and Tomatoes
From A Modern Way to Eat by Anna Jones
For the salad:
- 14 oz cherry tomatoes
- Sea salt
- Fresh ground pepper
- Olive oil
- 2 unwaxed limes
- 1 bunch of kale, stalks removed, leaves roughly torn into bite size pieces
- A handful of unsweetened shaved or dried coconut
- 1 tablespoon soy sauce or tamari
For the dressing:
- A thumb-size piece of fresh ginger, peeled and finely chopped
- 1 tablespoon white miso paste
- 1 tablespoon tahini
- 1 tablespoon honey or agave syrup
- 1 tablespoon coconut or olive oil
- 1 red chile, finely chopped
Preheat oven to 425 F
Halve the tomatoes and place them on a baking tray with some salt and pepper, a good drizzle of olive oil, the zest of both limes, and the juice of one. Roast for 20 minutes until blistered and golden.
Next pile the kale on to a baking tray with the coconut. Pour over the soy sauce and toss well until everything is coated. Roast in the oven with the tomatoes for the last 5 to 10 minutes of their cooking time, until crisp.
Meanwhile, mix all the dressing ingredients together in a bowl with the juice of the second lime. Taste and add a little more seasoning or lime juice if needed, letting your taste buds guide you-remember the dressing will be less punchy one it hits the salad. Pull the kale and tomatoes out of the oven and transfer to a big bowl. Toss with the miso dressing, adding a little at a time and tasting as you go, and serve still warm.
Week 18: Grilled Romaine
For the dressing:
- 1 clove garlic, peeled and minced
- 6 anchovy fillets, rinsed and minced
- 2 teaspoons mayonnaise
- 2 teaspoons Dijon mustard
- ½ cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- Kosher salt and black pepper to taste
For the salad:
- 2 tablespoons extra-virgin olive oil
- 2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
- ½ cup grated Parmesan
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.
Week 19: Warm Squash and Chickpea Salad with Tahini
- 2 pounds pumpkin or other winter squash, peeled, seeded, and cut into 1-inch cubes
- 1 garlic clove, crushed
- 1/2 teaspoon ground allspice
- 2 tablespoons olive oil
- Sea salt and black pepper
- 14 ounces canned or home-cooked chickpeas, drained
- 1/2 small red onion, finely chopped (soaked in cold water for 15 minutes if you want to soften the bite)
- 4 tablespoons roughly chopped fresh cilantro
- 1 garlic clove, crushed to a paste with a pinch of salt
- 3 1/2 tablespoons lemon juice
- 3 tablespoons tahini paste
- 2 tablespoons water, to taste
- 2 tablespoons extra virgin olive oil
Heat the oven to 425°F.
Toss the squash with the garlic, allspice, olive oil, and some salt and pepper.
Place on a tray, optionally lined with parchment, in the oven for 20 to 25 minutes, or until soft. Remove and allow to cool slightly.
While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini. Now thin with the water and olive oil, and check for seasoning. You should taste a balance between the nutty tahini and lemon.
To assemble the salad, place the squash, chickpeas, red onion, and cilantro in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.
Week 20: Ribollita
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 celery stalks, chopped
- 3 medium cloves garlic, chopped
- 2 medium carrots or equiv. winter squash, chopped
- 1 medium red onion, chopped
- 1 14-ounce / 400 ml can crushed tomatoes
- 1/2 teaspoon crushed red pepper flakes
- 1 pound / 16 ounces / 450g cavolo nero (lacinato kale, Tuscan kale), stems trimmed off and leaves well chopped
- 4 cups / 22 oz / 620g cooked white beans
- 1/2 pound / 8 oz / 225g crustless loaf of bread
- 1 1/2+ teaspoons fine grain sea salt
- Zest of one lemon
- Lots of well-chopped oily black olives
In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, carrot, and red onion. Cook for 10 -15 minutes sweating the vegetables, but avoid any browning. Stir in the tomatoes and red pepper flakes, and simmer for another 10 minutes or so, long enough for the tomatoes to thicken up a bit. Stir in the cavolo nero, 3 cups of the beans, and 8 cups / 2 liters water. Bring to a boil, reduce the heat, and simmer until the greens are tender, about 15 minutes.
In the meantime, mash or puree the remaining beans with a generous splash of water – until smooth. Tear the bread into bite-sized chunks. Stir both the beans and bread into the soup. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, 20 – 30 minutes. Stir in the salt, taste and add more if needed. Stir in the lemon zest.
Serve immediately, or cool and refrigerate overnight. Serve reheated, or “ribollita” meaning reboiled, the next day ladled into bowls. Finish each serving with a drizzle of olive oil and some chopped olives.
Makes a large pot of soup – enough for 10 servings.
week 21: celeriac puree with spiced cauliflower
For the celeriac purée:
60ml olive olive, plus 1 tbsp to serve
1 large onion, roughly diced (160g)
2 garlic cloves, roughly chopped
2 bay leaves
1 large celeriac, peeled and cut roughly into 2cm pieces (600g)
500ml vegetable stock
2 tbsp tahini paste
2 tbsp lemon juice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet smoked paprika
Coarse sea salt and black pepper
For the spiced cauliflower:
2 tbsp olive oil
1 large onion, thinly sliced (160g)
3 garlic cloves, thinly sliced
2 tsp ras el hanout
1 medium cauliflower, trimmed and coarsely grated (650g)
2 tbsp finely diced preserved lemon skin
90g almonds, skin on, toasted and roughly chopped
50g parsley, roughly chopped
2 1/2 tbsp olive oil
6 or 12 quail’s eggs (or use chicken eggs)
If you make the purée the day before, just cover it with cling film – actually touching the surface of the purée – to prevent it forming a skin. It’s better at room temperature rather than fridge-cold, so bring it out of the fridge at least half an hour before serving.
First make the celeriac purée. Place the 60ml of olive oil in a medium saucepan on a medium-high heat. Add the onions and fry for 5–6 minutes, stirring often, until soft and starting to caramelize. Add the garlic and bay leaves and cook for another minute before adding the celeriac. Fry for 8–10 minutes, stirring often, so that all sides are golden-brown. Pour over the stock, bring to the boil, then simmer on a medium heat for about 15 minutes, until the celeriac is cooked through. Remove from the heat, discard the bay leaves and transfer to a blender or food processor. Blitz to form a smooth purée before adding the tahini, lemon juice, cumin, coriander, 1 1/2 teaspoons of salt and a good grind of black pepper. Set aside until ready to serve. (You can make this in advance and keep it in the fridge-see above.)
Put the oil for the spiced cauliflower into a large sauté pan and place on a medium heat. Add the onion and sauté for 5 minutes, until soft. Add the garlic and cook for another 2 minutes, then add the ras el hanout and cook for another minute. Pour over 100ml of water and stir through for a minute before removing from the heat. Fold in the cauliflower, preserved lemon, almonds, half of the parsley and 1 teaspoon of salt and set aside to cool.
When ready to serve, divide the purée between six plates. Drizzle 1/2 teaspoon of oil over each portion, spread the cauliflower on top and sprinkle over the smoked paprika and remaining parsley.
To fry the quail’s eggs, place a large frying pan on a medium heat and add the oil. When hot, crack each egg individually into the pan and fry for 30–60 seconds. Season with a pinch of salt and a grind of black pepper, then place an egg or two on top of each portion of cauliflower and serve at once.
Week 22: Spicy Carrot, Parsnip and potato latkes
By Martha Rose Shulman via New York Times Cooking
3 cups, tightly packed, mixed grated carrots and parsnips (about 1 pound)
3 cups grated potatoes (use a starchy potato like Idaho or Yukon gold)
1 teaspoon baking powder
Salt and freshly ground pepper to taste
2 serrano chiles or 1 jalapeño, minced (seeded if desired)
½ cup chopped cilantro
1 tablespoon nigella seeds
¼ cup chopped chives
¼ cup all-purpose flour or cornstarch
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil
Preheat the oven to 300 degrees. Place a rack over a sheet pan.
In a large bowl mix together the carrots and parsnips, potatoes, baking powder, salt and pepper, chiles, cilantro, nigella seeds, chives, and flour or cornstarch. Add the eggs and stir together.
Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.