Summery Zucchini Hummus

by Dominique Didier

 Prep Time: 10 minutes        Servings: 6  servings

Ingredients

• 1 large or 2 small zucchini (equal to 2 cups when chopped), cut into ½-inch chunks

• ⅓ cup tahini

• Zest and juice of 1 lemon

• 1 clove garlic, peeled

• 2 teaspoons cumin

• 1 teaspoon salt

• ¼ teaspoon cracked black pepper

• 1 teaspoon sriracha

Directions

1.    Add all of the ingredients to a food processor and blend until smooth.

2.    Refrigerate for later use or serve immediately as a dip or spread. 

Photo: https://unsplash.com/@brookelark

Pickled Radishes

by Dominique Didier

Yield: 1 pint

Ingredients

• 1 cup white wine vinegar

• 1 cup water

• 3 garlic cloves, thinly sliced

• 1 tablespoon kosher salt

• 2 teaspoons granulated sugar

• 8 medium radishes (preferably breakfast radishes), quartered lengthwise

• ½ small red onion, thinly sliced crosswise

• 8 tarragon leaves

Directions

1. Bring the vinegar, water, garlic, salt and sugar to a simmer in a medium saucepan set over high heat. Reduce the heat to medium and simmer for 20 minutes. Turn off the heat, then add the radishes, onion and tarragon. Cool to room temperature, transfer to an airtight container and chill (they stay crunchy and flavorful for up to one week; I’ve kept them much longer, but they do lost crunchiness over time).

Photo: https://unsplash.com/@ninjason

Beet salad

A Recipe of the Week, submitted online by Jenn W

Ingredients

• Cooked beets—chopped in bite-size pieces (mine were cooked in the IP and tossed with honey & horseradish)

• Ground cherries— peeled/whole

• Sun Gold tomatoes—halved

• Lettuce—chopped or ripped small

• Chicken or turkey—chopped

• Cheese—chopped, soft like goat or feta

(No measurements as I cook from the heart, not a book. And, most ingredients were leftover from a previous meal).

I mixed it all together with salt and pepper, extra-virgin olive oil, dark chocolate balsamic, and horseradish to taste. Serve topped with seeds and or dried fruit. (I used a trail mix).

Quick Fresh Tomato Sauce

by Dominique Didier

With an abundance of tomatoes, everyone is breaking out their favorite tomato recipes, and almost everyone has their favorite one. I personally do not usually go for making my own sauce—too much work, easier to go to the store and buy a jar already prepared—however, when I saw this recipe I had to try it. It’s only got a few ingredients and can be modified for all kinds of uses: add ginger, coriander and peas for a more Asian flair, or add sauteed eggplant, onion and peppers for more of a ratatouille style sauce. It’s easy to make this ‘your own’ and it freezes well!

The original recipe describes processing the tomatoes by using a box grater, but below is my modification which I think is an easier and lest wasteful method.

Yield: About 2 ½ cups

Ingredients:

• 5 pounds tomatoes

• ¾ teaspoon salt

• 2 tablespoons olive oil

• 1 tablespoon tomato paste

• 1 garlic clove, halved

• 1 basil sprig

• 1 bay leaf

Preparation:

1. To remove the skins from the tomatoes score an ‘X’ in the top of each tomato with a knife.  Place tomatoes in a pot of boiling water until the skins start to peel off, about 2 minutes. Remove the tomatoes and rinse under cold water. Gently slip the skins off the tomatoes.

2. Place a sieve over a large bowl, or use a colander lined with cheese cloth to collect the inner juicy seedy pulp.

3. Cut out the stem of your tomatoes, quarter them, and scrape out the seedy pulp into the sieve or cheesecloth lined colander. This is a messy job, but you should end up with a pile of tomato flesh and all the juicy inner bits and seeds in your sieve allowing the juices to drip into the underlying bowl.

4. Grate or process the tomato flesh in a food processor. I used the grating blade and this turned the flesh into nice uniform pulp. Squeeze out the juicy seedy fleshy parts that are draining in your sieve or colander so that you have all the juice but no seeds from the inner pulp.

5. Put the processed tomato pulp and the squeezed juice into a low, wide saucepan (I used my Dutch oven). Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

6. Reduce the sauce by almost half, stirring occasionally, to produce about 2 ½ cups medium-thick sauce. This takes about 20–30 minutes, cook more or less to achieve the consistency you desire. Taste and adjust seasonings.  This will keep up to 5 days in the refrigerator or may be frozen.

Note: you can just process the peeled tomatoes whole with seeds and all; however, some claim the seeds are bitter and I find the appearance of the sauce much more appealing without the seeds.

Photo by Anshu Si

Ratatouille Soup

This soup tastes like summer!  While the recipe calls for eggplant, I didn’t have any on hand so I skipped it and added more zucchini.  If you like ratatouille you will love this soup.

Ingredients:

• 3 tablespoons extra-virgin olive oil

• 1 large onion, diced

• 4 cloves garlic, smashed

• 1 – 2  teaspoons herbes de Provence

• 1 small Japanese eggplant, diced (I omitted)

• 1 small zucchini, diced (I used 2 small to medium zucchini)

• 1 yellow bell pepper, diced (I used red bell pepper instead)

• 1 28 ounce can whole San Marzano tomatoes, crushed (I just used about 14 oz of already crushed tomatoes and added about a cup of water)

• 2 cups low-sodium vegetable or chicken broth

• Large handful of fresh basil leaves, torn

• Freshly ground pepper to taste

 Cheese toasts for topping:

Brush slices of French baguette or similar with olive oil; sprinkle with herbes de Provence and broil until lightly toasted.  Top with grated gruyere or swiss cheese.

Preparation:

1. Heat olive oil in a large pot.  Add onion and garlic and cook until soft; Add the herbes de Provence and 1 teaspoon of salt.  Add the eggplant, zucchini and bell pepper and cook, stirring, until just softened (5–10 minutes).  Add the tomatoes and their juices, the broth and half of the basil.  Bring to a boil, reduce heat and simmer 20 minutes.

2. Puree about half the soup in a blender or use an immersion blender and return to the pot.  (Note: I preferred the texture and appearance of the soup after blending so blended all of the soup)

3. Ladle soup into bowls and top with cheese toasts and remaining basil. You can also freeze this soup.

Photo: Victoria Shes

Zucchini Relish

by Dominique Didier

This relish is great on all types of burgers, sausages, sandwiches, or use as you would any relish in a potato or egg salad. I yielded 8 pint jars from this recipe—enough for me and to share with friends.

Ingredients:

• 10 cups zucchini

• 3 cups onions

• 4 red bell peppers

• 5 tablespoons salt

• 3 cups sugar

• 1 teaspoon turmeric

• 3 cups apple cider vinegar

• 1 teaspoon dry mustard

• 1 teaspoon coarse black pepper

• 1 teaspoon celery seed

Preparation:

1. Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8–10 hours.

2. Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can. [Note: I lined the strainer with cheesecloth and after rinsing gathered the ends to really squeeze out all the liquid—the more you squeeze out the crisper your relish will be].

3. Place zucchini mixture in a large stockpot and add remaining ingredients.

4. Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.

5. Place in sterilized pint jars and process in a hot water bath for 15 minutes 

Photo by Herbert Goetsch

Crispy Tokyo Bekana Salad

by Dominique Didier

This salad can be made with Bok Choi, Mizuna, Napa, Tatsoi or other Asian greens, but is best with sweeter, more tender types of greens, or use a mix of greens to give a flavor combination.

Ingredients:

• One head or bunch of Tokyo Bekana (or other greens)

• Cilantro to taste

• Green onions (scallions) to taste [I substituted radishes]

For the dressing:

• 2 tablespoons red wine vinegar

• 1 tablespoon rice vinegar

• 1 tablespoon soy sauce Sea salt and pepper to taste

• 1/2 teaspoon sesame oil

• 2 tablespoons canola oil

• 1-1/2 teaspoon agave syrup or honey

For the ‘crunch’

• 1 teaspoon canola or other mild oil

• 1 bag ramen noodles (use only the noodles, not the flavor packet)

• 1/3 cup slivered almonds

Preparation:

1. To prepare greens, cut the very end of the stems off the Tokyo Bekana stalks. Coarsely chop remaining leaves & stems into 1/2-inch pieces. Chop up the scallions and cilantro and add to the Tokyo Bekana (use as much or little scallion and cilantro as suits your taste).

2. Mix together all the dressing ingredients in a jar or bottle and shake well (shake again before using).

3. To prepare the “crunch”, lay the unopened bag of ramen noodles on the counter and break them up until they're fully crushed. Heat a skillet over medium-low heat and add 1 teaspoon canola oil. When hot, pour in the noodles (discarding flavor packet) and the almonds. Stirring occasionally, cook till the noodles are golden brown. Combine everything in salad bowl, toss, & enjoy! Serves 2–4

Presto! Pesto!

by Dominique Didier

If you are wondering what to do with the abundance of leafy greens in your share, and you also love pesto, here’s a tip for you:  You can make pesto with just about any leafy green!  Yes, and save money by substituting pine nuts for other types of nuts, even sunflower seeds.  Below is a basic recipe and my ideas for many substitutions.

Basic Ingredients:

• 2 cups loosely chopped leafy green (e.g., kale, mustard greens, tatsoi, spinach, arugula – you can even use garlic scapes instead of greens)

• 1 cup basil leaves (any type of basil is recommended, but try parsley or cilantro)

• 1 – 2 cloves garlic

• ½ small lemon squeezed (~ 2 TBSP; use more or less lemon juice to suit your taste)

• ½ - 1 c olive oil (amount may depend on type of leaf as juicier leaves require less oil, while firmer leaves might need more oil; use enough to make a smooth paste)

• ½ cup nuts (pine nuts are traditional, but I find chopped walnuts and slivered almonds work very well as do sunflower seeds as much more cost-effective alternatives)

• ¼ cup grated parmesan cheese (optional; Do not add if you plan to freeze your pesto)

• Salt and pepper to taste

Preparation:

1. Put all ingredients into a food processor or blender.  Process until smooth.  Use immediate or refrigerate and use within a week.  I freeze portions in giant ice cube trays and wrap each cube individually to easily portion it out as needed.

Notes:

• Exact amount and proportion of your leafy greens and herbs can vary, but I find a 2:1 ratio works well; it depends on what you have available and the taste balance you are looking for.

• To reduce the ‘bite’ of the raw garlic roughly chop it then salt it and pour over some of the lemon juice.  Let this sit while you assemble the other ingredients before putting everything into your food processor.

• If using garlic scapes for your pesto, or as a substitute for garlic, you may wish to quickly blanch it to remove the strong ‘bite’; this will make the flavor less overpowering.

• The amount of each ingredient isn’t crucial; go ahead and mix-and-match your greens, use more or less lemon juice or garlic or salt to suit your personal taste, and experiment with different leaf, herb, and nut combinations.  Also, I much prefer to omit the parmesan cheese and use the pesto either without cheese, or add grated cheese to the final dish rather than in the pesto.

Photo: Nerfee Mirandilla

Summer Green Goddess Soup

With hot summer days on the horizon, this chilled soup is the perfect recipe for enjoying a cool healthy meal.  Use up that extra kale in your share and try adding in some other leafy greens which are abundant this time of year.  If you don’t have parsley on hand you can find some in the PYO field.

Ingredients:

• 2 large ripe avocados, peeled, pitted and diced

• 1 head finely chopped kale, stems removed (about 2 cups)

• 1 large cucumber, diced

• 1/3 cup finely chopped fresh parsley leaves

• 2 cups vegetable broth

• Drizzle of fresh lemon juice

• 1 clove garlic, minced

• Large pinch chili powder

• Sea salt and pepper to taste

• 2 tablespoons raw, shelled pumpkin seeds, for garnish

• Optional toppings: cooked quinoa, millet, sorghum, brown rice, scallions, fresh herbs such as cilantro and basil, diced tomatoes, avocado, sesame seeds, mushrooms

Preparation:

1.  Put all ingredients except the garnish and optional toppings into a food processor or blender.  Process until smooth.  Refrigerate for at least 2 hours.  Serve chilled with the topping(s) of your choice.

Source:  https://www.self.com/story/cool-down-with-this-green-goddess-summer-soup
Photo: Farhad Ibrahimzade

Kale and Shiitake Fried Rice

This super easy recipe makes for a quick and delicious vegetarian meal. It lends itself well to lots of substitutions and variations so use the recipe as a basic starting point and get creative. Add meat or tofu for extra protein, spice it up with some sriracha or chili crisp, and you can easily sub out the kale for another leafy green and use whatever mushroom varieties you have on hand, or even add in other vegetables. I added some chopped red pepper with the mushrooms to add some color to the dish.

Ingredients:

• ¼ c vegetable oil

• One ½ inch piece of fresh ginger, peeled and minced

• 6 scallions, thinly sliced [I used shallots or you can use chopped onion]

• Kosher salt [instead of salt I used ~ 2–3 TBSP soy sauce for a more Asian flavor]

• ¾ pound shiitake mushrooms, stems discarded, caps sliced [I used baby bellas]

• 6 cups coarsely chopped kale leaves

• 2 garlic cloves, minced

• 4 c day-old cooked rice (drier rice works better in stir-fry, hence use day-old)

• 3 large eggs, lightly beaten

• 1 ½ TBSP rice wine vinegar

• 1 TBSP oyster sauce

Preparation:

1. In a wok or very large skillet heat 3 tablespoons of the oil. Add the ginger, scallions and a pinch of salt. Cook over medium high heat, stirring constantly until the ginger and scallions are tender, about 2 minutes.  Add the sliced shiitakes (or mushrooms and any other vegetables you wish) and a generous pinch of salt (I used soy sauce) and cook, stirring frequently, until tender. Add the kale and stir-fry until wilted.  Add the garlic and cook 1 minute more.  Add the cooked rice and stir-fry until heated through, about 3 minutes.

2. Make a well in the rice and add the remaining 1 TBSP of oil.  When the oil is shimmering, add the eggs.  Cook without stirring until the eggs begin to set at the edge.  Using a spatula, scramble the eggs until just set. Stir the eggs into the rice along with the vinegar and oyster sauce.  Season to taste. Serve immediately.

From: https://www.foodandwine.com/recipes/kale-and-shiitake-fried-rice
Photo by Kier in Sight

Quick Collard Greens (Brazilian Style)

by Dominique Didier

Absolutely my favorite way to prepare collard greens!  Makes a great side dish or serve with rice and beans for a vegetarian meal.

Ingredients:

• 1 large bunch (about 10 ounces) collard greens

• 1 ½ tablespoons extra-virgin olive oil

• ¼ teaspoon fine sea salt

• 2 medium cloves garlic, pressed or minced

• Pinch of red pepper flakes (optional, scale back or omit if sensitive to spice)

• A couple lemon wedges, for serving

Preparation:

1. To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren’t so long.

2. Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.

3. Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.

4. Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it’s fragrant, about 30 seconds. Remove the pan from the heat.

Immediately divide the cooked collards onto plates and serve with a lemon wedge each.

Source: https://cookieandkate.com/quick-collard-greens-recipe/
Photo by Deryn Macey

Leafy Green Wraps

by Dominique Didier

Here’s another great use for your large collard, kale, or other large leafy greens—make some wraps!  A low-carb option that’s also delicious. There are many good recipes online, but the basic steps are as follows:

1. Select relatively large leaves with no or few holes. Use a vegetable peeler to shave the central rib. 

2. Blanch your collard leaves by holding onto the thick stem and submerging the leaf in boiling water for about 30 seconds. Immediately rinse the leaves in cold water and pat them dry.  Cut off the thick stem.

3. Lay your leaves flat and fill with your choice of filling. I use hummus and vegetables (cucumber, peppers, tomatoes), or try guacamole and vegetables, or create a filling of your choice.  Wrap the leaf around the filling like a burrito and enjoy!

Photo by Brenna Huff

Korean Pickled Daikon Radish

by Dominique Didier

Bright yellow pickled daikon are a staple in Japanese and Korean cuisine. Known as takuan in Japan and Danmuji in Korea, these pickles add a sweet and savory crunch to sushi rolls or as a side in many Asian dishes. You can eat them as a snack, add to sandwiches or salads, or chop and sprinkle on plain white rice. This recipe came to me from my Korean roommate’s mother. We always had a jar of her pickles in the refrigerator. 

• You will need a large airtight glass jar or jars. 

Ingredients: 

1 lb. daikon radish peeled and cut in pieces 3” long. You can make these into 1 – 2” thick spears or thick chunks. 

1 cup sugar 

1 cup water 

1/3 cup vinegar 

¼ TBSP red pepper seed 

1 small red chili pepper (optional – I did not use it) 

1 tsp ground turmeric (optional; this will give the pickles their yellow color, adjust turmeric to get the color you like) 

¼ tsp alum 

Instructions: 

1. Place daikon chunks in a large bowl of water to completely cover the daikon. Soak for 24 hours, then drain. 

2. Add sugar, water, vinegar, red pepper seed and chili pepper and tumeric (if using) to a saucepan and bring to a boil. Cool. 

3. Once the vinegar solution is cooled, add the alum. 

4. Fill jar(s) with daikon and cover with the vinegar solution. These will be ready to eat in ~8 hours but will taste best after 24 – 48 hours. These last a long time in the refrigerator – I still have some I pickled last year – but they will lose some crispness over time. 

Note: You may have to adjust the volume of vinegar solution depending on how much daikon you use and the size of your jar(s). Sometimes I make 1.5x or double a pickling recipe to ensure I have enough liquid to cover my pickles. More than once I’ve had to whip up a second batch of pickling solution to top off my jars! 

Radish Toast

by Dominique Didier

Everyone’s heard of avocado toast, but a classic French open-faced toast is radish toast. Use any type of radish, or a mixture to give a variety of colors. 

Ingredients: 

Thinly sliced radishes 

Sliced bread – any rustic, hearty bread will do (sourdough, multigrain, whole wheat, etc.) 

1. Toast bread, then spread with butter. 

2. Arrange radishes on top and salt to taste. 

3. Enjoy! Even spicy radishes are mellowed in this tasty combination. 

Try these variations: 

1. Instead of using butter, spread toasted bread with plain or herbed cream cheese, quark, or ricotta. 

2. Top the radishes with microgreens, chopped chives, or other fresh herbs. 

Persimmon Daikon Salad

Everyone’s heard of avocado toast, but a classic French open-faced toast is radish toast. Use any type of radish, or a mixture to give a variety of colors. 

Prep time 10 min., Total time 10 min.; Serves 2

Ingredients:

Daikon radish – use a length of about 3 inches of a thick radish, you may need more if your daikon is small or especially narrow.

1 peeled persimmon (or more if your persimmon is small).

Handful of mizuna leaves or other attractive green such as arugula, baby spinach, tatsoi, or parsley (optional).

Dressing:

1 TBSP lemon juice
1 tsp rice wine vinegar (or apple cider vinegar)
1 TBSP canola oil or other neutral flavored oil
Pinch of salt
Black pepper

Instructions:

1. Slice the daikon into discs about 1/8”thick, then cut into matchsticks. Place into a bowl of chilled water for 5 minutes to make them crisp.

2. Slice persimmon, then cut into 1/8” matchsticks (roughly the same size as the daikon matchsticks).

3. If you are using greens, cut them into smaller pieces.

4. Place the daikon, persimmon, and greens (if using) into a bowl.

5. Put the dressing ingredients in a jar or small bowl and shake/mix well.

6. Pour the dressing over the salad ingredients and mix so the ingredients are well coated in dressing. Serve immediately.

Note: the size of daikon and persimmon will vary. This recipe as written will result in about ½ - ¾ cups of daikon and persimmon. Basically, you want to have an equal amount of matchsticks of each so adjust according to the size of your produce and number of servings you desire.

Edamame

by Dominique Didier

Cooked edamame pods are a classic Japanese snack or appetizer, and edamame are not only tasty, but they are a good source of protein, iron, trace minerals, vitamin K, and folate.

Ingredients:

1 quart water
4 TBSP kosher salt (or 2 TBSP table salt)
10 oz. edamame in pods (about 1 – 1.5 cups)

1. Remove pods from the stem and cut off the tops and tails of the pods.

2. Add water to a pot and bring to a boil over medium-high heat.

3. Place edamame in a bowl and sprinkle with 1 TBSP of kosher salt. Rub the pods against each other to remove the fuzz and distribute the salt.

4. Reserve ½ tsp kosher salt for sprinkling on pods once they are cooked, then add the remaining salt to the boiling water and the salted pods.

5. Cook on medium heat for 3 – 5 minutes, stir occasionally. Check from doneness after about 3.5 minutes; the soybeans should be al dente. Drain in a colander (do not rinse – this will remove all the salt), and sprinkle with the reserved salt while still hot.

6. Let them cool naturally and enjoy warm or at room temperature by squeezing the soybeans out of the pods and into your mouth. You can also cool completely and freeze in the pod.

Note: if you wish to use just the soybeans in a recipe, such as a stir fry or soup, remove the soybeans from their pods and use them fresh in your recipe, or quickly blanch them before using. You can also blanch them and freeze for later.

Variations: Cook edamame but do not salt pods or water; drain and dry pods

• Add 2 TBSP olive oil to a skillet and heat, add 3 cloves crushed garlic and edamame; saute until edamame start to brown. Serve with soy sauce and wasabi paste if you wish.

• Add 2 TBSP sesame oil to a skillet and heat, add edamame pods and fry until slightly charred. Add 1 tsp soy sauce and stir until evaporated. Season with black pepper or spice it up with red pepper flakes and serve immediately.

Roasted Garlic

by Dominique Didier

I typically roast about 3 bulbs at a time and store them in the refrigerator. Once roasted, garlic has a creamy texture and is sweeter and less pungent than when fresh. Roasted garlic is also a good substitute when you want the taste of garlic in a recipe, but you don’t want the overpowering sharpness of fresh garlic. 

Ingredients:

1 or more heads of garlic (I recommend 3)
1 TBSP olive oil (use a little more if you do more than 3 heads of garlic)

1. Preheat your oven to 400° F

2. Prepare the garlic. If you’ve tried to cut the top off of these garlic bulbs you already know that the hard neck of this garlic is nearly impossible to cut through. Instead of cutting off the top of your garlic bulb, take a sharp knife and cut around the bottom of the garlic bulb, cutting around the central stem. Once the cut ends of the cloves drop off you can easily pull the central stalk out.

3. Place your garlic bulbs on a sheet of aluminum foil and drizzle with the olive oil. Make sure the cut ends get covered with the olive oil.

4. Wrap the foil tightly around the garlic bulbs and roast the entire package in the oven for 35 minutes.

5. Cool and peel the cloves. Use immediately or store in the refrigerator. You can also cover the cloves (whole or mashed) with a little olive oil and freeze them. And what will use this roasted garlic for?

• Smear on toasted bread for instant garlic bread (add tomato and/or avocado for an amazing sandwich!)

• Mash with mayonnaise for a quick aoli; or add to your favorite condiment

• Add to salad dressings

• Mash into your next batch of guacamole

• Mix with olive oil and some herbs for dipping bread

• Add to soups, stews, or casseroles

• Smash onto a baked potato, or add to your mashed potatoes

Garlic Powder

by Dominique Didier

Homemade garlic powder is easy to make and so much more flavorful than store-bought products, and you can also use a lot less of it.

You will need:

• Food processor (a good blender might work, but it may not get the cloves as finely chopped)

• Food dehydrator

• Parchment paper (or plastic wrap)'

• Several heads of garlic (I usually do at least 5 or 6)

1. Peel your garlic cloves.

2. Place all cloves in the food processor and process until finely chopped. It can be kind of chunky, you’ll grind it into powder later.

3. Smear your ground-up garlic in a thin layer on parchment paper (or plastic wrap).

4. Place in your food dehydrator on a tray and dry until you have a dry crispy sheet of garlic. You may have to peel it off the paper and flip it to get the underside fully dry. The dried garlic sheet should turn a nice golden color.

5. Break up your garlic into pieces and grind in a coffee grinder (or spice grinder if you have one). I have a special coffee grinder that is reserved just for spices.

Winter Vegetable Coconut Curry

by Dominique Didier

Curry does not always mean super spicy.  Thai red curry is generally milder and full of flavor. This delicious and hearty curry makes an excellent meal served over rice -  it’s great leftover too!

Ingredients

2 tsp canola oil (or other mild flavored oil)

1 garlic clove, minced

¼ inch slice peeled fresh ginger, grated

2 tsp Thai red curry paste

1 tsp Asian fish sauce

1 sweet potato (about ½ lb) peeled and cut into ½ inch chunks

1 celery root, (about ½ pound) peeled and cut into ½ inch chunks (you can substitute other root vegetables such as carrots, turnips, or Jerusalem artichokes)

3 c unsweetened coconut milk

1 delicata squash (about ½ lb), peeled and cut into ½ inch chunks (you can substitute acorn or butternut squash)

2 limes

2 TBSP finely chopped fresh cilantro

Instructions

1. In a saucepan or Dutch oven warm the olive oil over medium heat.  Add the garlic and ginger and sauté until fragrant but not browned, about 1 minute.

2. Add the curry paste and cook, stirring, for 1 minute.

3. Add the fish sauce, sweet potato, and the celery root (or other vegetables) and stir to combine.

4. Reduce heat to medium-low, pour in the coconut milk and cook, stirring occasionally, about 10 minutes.

5. Add the squash and cook until the vegetables are just tender but not falling apart, about 12–15 minutes.

6. Meanwhile, finely grate the zest from the limes, then cut each lime into wedges.  Stir the lime zest into the vegetable curry.

7. Serve the vegetables by themselves or over rice, sprinkled with cilantro and topped with lime wedges.  The lime gives a wonderful fresh and bright flavor.

Photo by Monika Grabkowska

Winter Root Vegetable Braise

by Dominique Didier

I’d never eaten turnips before becoming a Homefields share holder and had no idea what to do with them.  I came across this recipe in “The Joy of Cooking” and it has quickly become my ‘go to’ for using turnips.  It’s by far my most favorite winter comfort food recipe.

Ingredients

1 ½ TBSP olive oil

1 TBSP butter

1 bay leaf

1 large sprig fresh thyme

2 onions, diced

4 large mushrooms, wiped clean, and thickly sliced

2 cloves garlic, diced

½ c dry white wine (and some for the cook to drink if you like!)

8 oz turnips, peeled and quartered.  I prefer the white Haruki turnip and I never bother to peel them as the skin is thin, unlike the purple top turnips.   

8 oz small rutabagas, peeled and cut into 1-inch cubes (unless I can get fresh organic rutabagas I skip these and just add more turnips – I find storebought rutabagas to be too strong for my taste)

1 pound celery root, peeled and cut into 1 inch cubes.  You can also substitute and/or add any other vegetables such as carrots, salsify, parsley root, Jerusalem artichokes, or fennel)

1 TBSP all-purpose flour

½ tsp salt

2 ½ c chicken stock (I use vegetable stock)

3 TBSP heavy cream

1 TBSP Dijon mustard 

Instructions

1. Heat the oil, butter, bay leaf, and sprig of thyme in a large pot or Dutch oven over medium heat and add the diced onions.  Cook, stirring occasionally until the onions begin to brown and have left a sugary residue on the bottom of the pan.

2. Add the mushrooms, garlic and white wine.  Increase the heat and boil, scraping the bottom of the pot, until the liquid is reduced and syrupy, about 5 minutes.

3. Add the turnips, rutabagas, celery root (and any other vegetables you are using), flour and salt.  Stir the vegetables together and add the stock.

4. Bring to a boil, reduce heat and simmer, covered, until the vegetables are tender, about 20–25 minutes.

5. Mix the cream and Dijon mustard together and add to the stew.  Stir well.  Season with ground pepper to taste.

6. Serve in bowls and garnish with fresh chopped parsley.  This goes well with thick slices of warm crusty bread.

Photo by Dmitry Kovalchuk