In case you’re looking for a few simple salad dressings … I like to mix up a pint jar of this or the Shallot Vinaigrette and then just shake it up when ready to use. Easier than making fresh dressing every time you want a salad, and much nicer than the stuff in the jars at the store! Refrigerate if you’re using fresh lemon juice or shallots.
Toss carrots in oil, honey, cumin seeds, garlic, salt and pepper in a 2-quart baking dish. Cover tightly with foil (if baking dish does not have a lid) and bake until vegetables are just tender, about 20 minutes. Uncover and continue to bake until lightly browned and liquid is evaporated, about 20 minutes more. Sprinkle Read More…
Make dressing: in a medium bowl, combine lemon zest and juice, garlic, mustard, and 1/4 teaspoon each salt and pepper. Slowly whisk in oil until thickened. Whisk in sour cream. Toss together lettuce; transfer to serving platter. Pass dressing on the side.
A nice take on kale salad. Adapted from a recipe in Saveur magazine.
I love cooked kohlrabi, but it would be sort of a shame to cook that pretty purple kohlrabi. How about a slaw? This is an unusual take on slaw, using yogurt instead of the usual mayonnaise or sour cream. Apple is traditional in these kinds of slaw. When apples are not in season, you could use blueberries or firm chopped peach instead.
Greens storage: All of the sturdy greens (chard, bok choy, cabbage, kale) should be stored the same way. Put them into a plastic bag and leave it unsealed. Put into your vegetable crisper. The outer leaves may wilt, but the inner leaves will be fine. And for other uses for your greens: think about braises, making Read More…
This recipe comes from Bill Schroeder of the Buford Highway Farmers Market. He uses stir-fry sauce for convenience sake. You can find it at most grocery stores these days, but you can also just add a little soy sauce and sugar in its place. To make a more exact replica, you’d stir a little cornstarch into water and add that at the last minute to thicken up the sauce.
This recipe comes from Cook’s Country magazine.
This is a vegetarian version of a dish that’s traditionally made with beef. Another good use for daikons. Adapt it for the vegetables you have on hand. The recipe looks daunting, but it’s really just taking each vegetable and cooking it with seasonings until just done, then setting that one aside, and doing the next. This way you get perfectly cooked vegetables. It’s a dramatic presentation and fun to eat. The recipe calls for short-grain rice because that’s the kind that will stick together as its cooks.
Adapted from a recipe in “Afro-Vega: Farm-Fresh African, Caribbean, and Southern Flavors Remixed” by Bryant Terry. Use a little bit of one of the Scotch bonnets in place of the jalapeno, if you like.