I think the weather and this week's veggies call for a good amount of soup!
Lemon Roasted Cabbage
The lemon in this recipe can be switched up with any kind of vinegar, sherry or even salad dressing right out of the bottle. I even throw some bits of salt pork, panchetta or ham on top for flavor too!
1 head cabbage, cut into wedges and core removed
2 Tbs cooking oil, I like sunflower oil for a nutty flavor
2-3 Tbs lemon juice (sub vinegar if preferred)
Coarse salt and fresh ground pepper
Preheat oven to 450F. Arrange wedges in a single layer on the roasting pan (leaving space around each wedge).
Whisk together the oil and lemon juice. Using a pastry brush, generously brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully and repeat.
Roast cabbage for about 30-40 minutes turning wedges over half way through when the side touching the pan is nicely browned. Cabbage is done when it is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
Sweet and Sour Radish Salad
The colors alone in this recipe make it worth making, but of course it's tastes great too.
2 cups thinly shredded watermelon radish (about 2 medium)
1/2 tsp salt
1 tbs white vinegar
1 tbs sugar
Peel the radishes and shred into 1/8'' thickness. Put into a bowl and add the rest of the ingredients. Mix well and marinate in refrigerator for about 20 minutes or so. Enjoy!
Fast Tomato Sauce
This recipe comes from Mark Bittman's great book. The recipe calls for canned tomatoes but you can use the frozen ones in your share. Just run each frozen tomato under hot water and the skins will slip from them. Core the tomatoes as needed and then follow the recipe below.
3 Tbs olive oil or butter
1 med onion, chopped
1 24-32 oz can tomatoes drained and chopped
salt and fresh ground pepper
Freshly grated parmesan or other cheese
Heat olive oil in 12" skillet over med-high heat. Add onions and stir 2-3 minutes or until soft. Add tomatoes and salt and pepper to taste.
Cook, stirring occasionally, until tomatoes break up and the mixture comes together, thickening about 10-15 minutes. Taste and adjust the seasoning. Immediately toss with your hot just cooked pasta, garnish with cheese as you desire.
Celeriac Remoulade (Celery Root Salad)
This salad is a refreshing cool coleslaw-like salad. A food processor makes the job of grating the celeriac much faster.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter
1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
1/2 tart apple, peeled, cored, julienned
Salt and freshly ground pepper
Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.
There are many variations one could use to turn out a lovely soup using the ingredients in this share. The recipe below is just a suggestion. Soup is a great place to experiment. If you don’t have an ingredient omit it and/or substitute something similar. Try adding other herbs if you'd like. A bit of sage or thyme would be nice in this soup.
2 TB Oil (or butter or combo)
1 medium onion, or 2 leeks, or 2 shallots (peeled and sliced thinly)
2 garlic cloves (peeled and sliced thinly, or minced)
1.5 lb celeriac (peeled and chopped into chunks)
2 stalks celery (peeled and chopped, use peeler to remove tough outer strings)
2 potatoes – scrubbed and chopped
2 carrots – peeled or scrubbed and chopped
1 quart of chicken stock (or vegetable broth)
1 Bay leaf
salt & pepper to taste
1 cup water (as needed)
Heat butter/oil in Dutch oven or soup pot. Add onions, cover and simmer until tender. For more flavor, remove cover and simmer until onions have browned slightly. Add garlic and celery and simmer 2-3 minutes more. Add the other vegetables and let cook for about 5 mins. Add the chicken stock and bay leaf and water if needed, enough to cover the vegetables. Season with salt and pepper. Bring to a boil, then reduce and simmer covered for about 20 mins, until the vegetables are tender. Puree in batches in a blender or use a hand mixer to puree the vegetables. If you think your soup is too thick, add some water or more stock. Taste and adjust seasoning to your liking.
For garnish consider a dollop of crème fraiche or yogurt or cream, (especially if you used veg stock). Crumbled bacon or some crumbled/grated cheddar on the top of each bowl would be delicious and make a very hearty meal with a hunk of bread.
I saw a recipe for a very similar celeriac soup in which the vegetables and broth were all thrown together in a Dutch oven, simmered on stove top for 5 minutes, then simmered in the oven covered for 3 hours. Not a quick dinner solution but this method would sweeten and deepen the flavors and would be lovely.
Delicious lemon raspberry muffins.
Easy, fast, and they taste amazing!
1.5 cups flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
? cup canola oil
? cup yogurt
1 teaspoon lemon zest
1 cup raspberries (if using them frozen thaw for 5-10 minutes before adding into batter)
¼ cup turbinado sugar
Preheat oven to 425. Line and spray a 12 cup muffin tin.
Combine dry ingredients and mix well with a whisk. Combine oil, egg, yogurt, and lemon zest in another bowl. Whisk until combined. Add wet ingredients to dry ingredients and mix gently JUST until combined. Fold in raspberries.
Spoon batter into prepped muffin tins. Sprinkle tops with turbinado sugar. Bake for 15 minutes at 425, then reduce heat to 350 for remaining 10-15 minutes. Bake until tops are golden brown. Let cool in pan for 10 minutes, then remove and cool the rest of the way on a wire rack.
Beet Soup with Sweet Potatoes
I thought this sounded like a great soup.
2 medium uncooked beets, peeled and shredded
2-3 Tbsp. butter
1 medium onion, sliced
2 garlic cloves, crushed
2 Tbsp. tomato paste
1 small sweet potato, peeled and diced
1 bay leaf
1 large fresh parsley sprig
4 whole peppercorns
5-6 cups meat or chicken stock
salt and freshly ground pepper
sour cream, fresh herbs to serve
Melt the butter in a large pan and cook the onions and garlic over a low heat for few minutes, stirring occasionally. Add the beets, tomato paste, vinegar, salt, pinch of sugar and one cup of the stock. Cook for 15 minutes, stirring occasionally.
Place the bay leaf, parsley, cloves and peppercorns in a piece of cheesecloth and tie with string. Add the muslin bag to the pan, add rest of the stock. Bring to the boil, add sweet potato, then reduce the heat, cover and simmer until the vegetables are almost tender. Reduce heat, cover, and simmer until vegetables are very tender, about 15 minutes.
Discard the bag, taste and adjust the seasoning. Ladle into bowls and serve hot with sour cream or cream and your favorite fresh herbs.
Mama's Potato Soup
This is one of Amy's favorite soups. It's a simple Mexican style soup that uses a pretty basic assortment of vegetables, but they come together beautifully and it's delicious. And spicy, read below! The recipe comes from the Garlic Lovers Cookbook put out by Gilroy Garlic Festival Association. (Gilroy, CA is the self proclaimed garlic capitol of the world). Makes 4-6 servings.
2 TB sunflower oil
4 cloves garlic
1 cup finely chopped onion
3 medium sized tomatoes (perfect place to use your frozen tomatoes - or 1.5 to 2 cups canned)
*1/2 cup green chilies (or just 2 jalapenos or chili peppers or crushed red pepper to taste or what have you - see below!)
1 TB flour
2 quarts chicken broth (or turkey or veggie broth is great too)
2.5 cups peeled raw potatoes, cut into small cubes
2 tsp salt (or to taste)
1 tsp black pepper
2 medium-sized carrorts, peeled and thinly sliced
1 medium zucchini (or half a bag frozen)
Garnish with handful of grated cheddar for each bowl of soup.
*Optional - a dollop of sour cream in the bowls
*Optional - Cilantro - if you have fresh or frozen cilantro, toss it in!
*Hot peppers - I once actually put the amount of peppers specified in the recipe, using jalapenos and served it at a party. Holy Moly. I would come across people who'd been sitting for half an hour or more at the table, teary eyed and sweating, trying to get through a bowl of soup, having downed a couple beers in the process just to cool it down. I find that just a couple peppers is plenty spice. In the summer I can hot peppers so I have them around to use in winter. I used 2 canned green chile peppers in my most recent batch.
Heat oil in a 3-Quart saucepan and add garlic, onions, tomatoes and green chilies; saute for 3 mins. Stir in flour and cook for 2 more. Continue stirring as you pour in the hot broth. Add potatoes, salt and pepper. Cover pan and simmer over low heat for 20 minutes. Add carrots and zucchini and cook for 15 minutes longer or until potatoes are tender. Top dress with a handful of grated cheddar and add a dollop of sour cream if it suits you.