Red Cabbage and Beet Salad
1 red cabbage
2 small red onion, diced
2 red apple, cored and diced
½ lb beets, finely diced
50g walnut piece, roughly chopped
2 large orange
5 tbsp red wine vinegar
3 tbsp redcurrant jelly
2 tbsp clear honey
2 tbsp olive oil
Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beets and walnuts. Finely grate over the zest from the oranges.
Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.
Spaetzle with Vegetables and Mushrooms
Spaetzle, a specialty from southern Germany, is a dish of small pasta-like dumplings. It goes well with a mix of vegetables and mushrooms for a comforting meal that’s fun to make.
2 cups all-purpose flour
Freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1 cup quark cheese or farmer's cheese
2/3 cup heavy cream
½ ear of white corn
2 tablespoons unsalted butter
½ pound mushrooms, such as cremini, sliced or quartered
Fresh lemon juice
½ pound Brussels sprouts, leaves separated
½ cup diced carrots
½ cup peas
Tarragon leaves, for garnishing
Bring a large saucepan of salted water to a boil. In a large bowl, whisk the flour with a half teaspoon of salt, a quarter teaspoon of pepper, and the nutmeg. Add the eggs, cheese, and one third of a cup of the cream and beat until smooth.
Fill a large bowl with ice water. Working in batches, press the dough through a spätzle maker into the boiling water; or use a colander with large holes and a rubber spatula. Cook until the spätzle float to the surface, two to three minutes. Using a fine sieve, transfer to the ice water for one to two minutes, and then move to a colander to drain.
Bring a small saucepan of salted water to a boil. Fill a small bowl with ice water. Add the corn to the boiling water and cook until tender, about five minutes. Transfer to the ice water to cool as quickly as possible, one to two minutes, then drain.
In a medium saucepan, melt one tablespoon of the butter. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated, about seven minutes. Season with salt, pepper, and lemon juice.
In a large saucepan, melt the remaining one tablespoon of butter over medium-high heat. Add the Brussels sprouts and carrots and cook for 30 seconds. Add the spätzle, corn, peas, mushrooms, and the remaining one-third cup of cream and cook until warmed through, about two minutes. Season with salt and pepper.
Spoon the spätzle into a warmed serving bowl or onto plates, garnish with the tarragon, and serve.
1 pound potatoes
1/2 pound white turnips (about 1 large)
1/4 cup olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper
Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed and trimmed. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper.
Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.
Chocolate-Beet Cupcakes with Cream Cheese Frosting
This sneaky recipe uses your flour, eggs, and beets to make a deliciously unique dessert, that’s even a tad healthy. For an even healthier take, reduce the sugar in the batter.
2 cups diced peeled beets (1/2-inch; about 2 medium)
2/3 cup buttermilk
1 1/2 cups unbleached white flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup canola oil or grapeseed oil
1 3/4 cups packed confectioners’ sugar, divided
2 teaspoons vanilla extract
5 ounces cream cheese, at room temperature
Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10 to 12 minutes. Transfer to a blender. Add buttermilk and puree until smooth. Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl.
Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. Whisk egg, oil, 1 cup confectioners’ sugar and vanilla into the beet puree in the large bowl. Stir in the dry ingredients until just combined. Spoon the batter into the prepared muffin cups.
Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.
To prepare frosting: Combine the remaining 3/4 cup confectioners’ sugar and cream cheese with the reserved beet puree in a medium bowl. Beat with an electric mixer until smooth. Top each cooled cupcake with a generous 1 tablespoon frosting.
Mixed Vegetable and Mushroom Galette
A galette is a savory dinner pie that is super flexible and can be adapted in any way you please. If you don’t have a wilted green in your freezer (spinach, chard, etc.), substitute finely shaved potatoes, rutabaga, or wilted cress into your galette for the swiss chard the recipe calls for. You can even crack a fresh egg on top before baking for a little extra heartiness.
Whole wheat dough:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
1 cup ricotta
3 tablespoons olive oil, divided
4 ounces maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced
1 garlic clove, finely chopped
1 large bunch Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
All-purpose flour (for parchment)
1 large egg, beaten to blend
1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Flaky sea salt
Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
Dough can be made 2 days ahead. Keep chilled.
Preheat oven to 400°F. Season ricotta with kosher salt and pepper; set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.
Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.
Roll out dough on a lightly floured sheet of parchment to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1 1/2" border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2" border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.
Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.