Aloo Gobi (Indian Cauliflower & Potatoes)

by Katherine Deumling

Fragrant, light yet complex, this Indian dish is beloved far and wide and varies from cook to cook. Scale it up or down or vary the ratios as needed. Just be sure to use plenty of garlic and ginger.

Serves 4-6

• 2 tablespoons oil

• 1 tablespoon minced, fresh ginger

• 4 cloves garlic, minced

• 2 large potatoes (about 1 lb), diced

• 2 teaspoons garam masala

• 1/2 teaspoon turmeric

• 1/4 – 1/2 teaspoon red chili powder

• 1 1/2 teaspoon salt

• 1 medium cauliflower, including core and leaves if attached, cut into bite-sized pieces

• 2 cups fresh or canned, diced tomatoes

• 1/2 cup cilantro leaves and stems, finely chopped

• Naan or rice for serving 

Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and cook stirring often for just a minute or two until just starting to color. Add the potatoes, garam masala, turmeric, chili powder and salt and mix well. Cook for another couple of minutes until the spices are fragrant. Add the cauliflower and tomatoes and incorporate well. Cover the skillet and bring to a simmer and then turn down to medium and simmer for about 30 minutes until the vegetables are tender but not mushy. Stir in the cilantro, taste and adjust with salt if needed. Serve warm with Naan or rice.

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Eggplant & Tomato Curry

by Katherine Deumling

This is savory, complex and delicious and uses Thai Home red curry paste to create a lot of flavor quickly. You can serve it over potatoes instead of rice if you’d like.

Variation

• Green beans would be a wonderful addition here. Add them at the same time you add the tomato sauce and coconut milk.

• If you don’t have time to make tomato sauce and have fresh tomatoes, add fresh, chopped tomatoes to the curry paste after you’ve fried it for a few minutes and let reduce a bit before adding the eggplant and remainder of the coconut milk.

Serves 4-6

• 3 Japanese eggplants, cut into 2 x 3″ chunks or globe or Italian eggplant, cut into 2 x 3″ chunks (about 8 cups)

• 2 tablespoons oil

• 1/2 teaspoon salt

• 2 teaspoons red curry paste

• 2 teaspoons fresh ginger, minced or grated on a microplane (optional)

• 1 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1/4 -1/2 teaspoon salt, to taste

• 1 1/2 cups tomato sauce (I use this method if I have fresh tomatoes)

• 1 can full-fat coconut milk

• Cilantro and scallions, for garnish

• Rice or potatoes (see headnote) for serving

Heat oil in a large skillet over medium-high heat. Add eggplant chunks and 1/2 teaspoon salt and saute over fairly high heat, stirring often for about 5 minutes. Then cover the pan and cook until eggplant begins to collapse and brown in places, another 5 minutes or so. Remove from pan and set aside.

Put solid/fat part of the coconut milk in a dutch oven or large saucepan over medium heat. Add curry paste, ginger, if using and spices and mix well. Fry this mixture for about 3 minutes then add the eggplant and combine well and cook for a minute or two. Add the tomato sauce and remaining coconut milk and salt. Bring to a simmer and cook, partially covered for about 15 minutes until thickened a bit. Serve hot over rice or potatoes.

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Braised Fennel with Tomatoes, Garlic, & Capers

by Katherine Deumling

This is richly flavored and quick to make. Enjoy it with a few salads for a light dinner or alongside any grain dish.

Serves 4

• 2-3 tablespoons olive oil

• 2 medium-sized fennel bulbs, trimmed and cut top to bottom into 1/2-inch planks

• Salt

• 1/2 onion, diced

• 2 cloves garlic, minced

• 2 tablespoons capers, well rinsed and chopped up a bit

• 2 tablespoons white wine or cider vinegar

• 3/4  cup chopped tomatoes, fresh, roasted or canned (roasted will impart the richest flavor but all are good)

• Chopped fennel fronds for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. When oil is hot add the fennel slices in a single layer – you may have to do this in batches, as all slices likely won’t fit into one pan in a single layer. Sprinkle with salt and cook, covered, keeping the heat fairly high, for about 3-5 minutes until nicely browned. Flip and cook for another couple of minutes until the other side is browned as well. Remove from the pan and set aside and finish cooking the remainder of the fennel.

Once cooked, add all the fennel back to the pan, then add the garlic, capers, onions, vinegar and cook, uncovered, stirring often for about 3 more minutes. Add the tomatoes and turn the heat up a bit more. Cook, for another 3-5 minutes until the tomatoes have reduced and have nicely glazed the fennel. Taste, adjust seasoning, garnish with chopped fennel fronds and serve hot or warm.

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Sautéed Radishes & Spring Greens with Spicy Tahini Sauce

by Katherine Deumling

This version includes mustard and turnip greens, radishes and a couple Hakurei turnips.

Radishes are delicious sautéed, braised, or roasted. If they’re a little on the spicy side raw, giving them a quick cook is a good way to sweeten and mellow them out. This dish involves nothing more than sautéing the radishes and greens (radish tops, mustard greens, turnip or beet greens, mizuna) in a little olive oil. A little salt and possibly a squeeze of lemon juice or dash of vinegar is all you need.

Serves 4

• 1 tablespoon olive oil

• 1 bunch radishes, trimmed and halved or quartered if large. Reserve greens if fresh and lively looking and roughly chop

• 1 bunch mustard greens (or turnip greens, etc. see headnote), washed and chopped

• Salt, to taste

• Olive oil to finish and possibly squeeze of lemon or splash of vinegar but taste first

 Heat oil in a heavy skillet over medium-high heat. Add radishes and few pinches salt and sauté, stirring often for 2-3 minutes. Add greens and stir into the radishes, cover the pan and cook for a few more minutes, stirring occasionally, making sure things aren’t sticking/burning. If the greens are giving off a lot of liquid uncover the to let some of it evaporate. Sauté until everything is just tender. Taste and adjust with salt and/or a little lemon juice or vinegar. Drizzle with a little more olive oil and serve.

Spicy Tahini Sauce

• 1-2 tablespoons chili paste such as gochujang (fermented Korean chili paste) or sambal oelek or whatever you have–use less if your chili paste/sauce is very hot.

• 3 tablespoons tahini

• Juice of 1 lime or small lemon or 2 tablespoons rice vinegar

• 2 tablespoons water, more as needed to get proper consistency

• Salt, to taste

Combine all ingredients and you have a sauce!

Soba Noodles with Garlicky Spinach & Miso

by Katherine Deumling

This comes together quickly and is good with any very tender green like young mustard greens, or beet greens. You can also use substitute other kinds of noodles. The miso here is key and gives the dish its complexity. You can add tofu or toasted nuts to make it even more robust.

Serves 4 

• 8 ounces soba noodles

• 1 tablespoon soy sauce

• 2 teaspoons toasted sesame oil

• 1 tablespoon oil

• 3 stalks green garlic or 2 medium to large cloves garlic, minced

• 2 scallions, white and green parts thinly sliced and divided

• 1 large bunch spinach about 2/3 lb, well washed, roots removed and chopped, including stems

• 1 tablespoon white miso

• 1 tablespoon butter, softened (or oil, to make it vegan)

• A few pinches cayenne or other dried, hot pepper

• Juice of half a lemon

Cook the soba noodles according to the package instructions. Drain and rinse with cold water and drain well and put in a serving dish. Toss with soy sauce and sesame oil.

In a small bowl thoroughly mix together the miso and butter and set aside.

Heat the oil in large skillet over medium heat and add the garlic and white parts of the scallions. Cook gently for a few minutes, then add the spinach, cover and steam for a just a minute until wilted. Stir in the miso/butter, the hot pepper and a couple of good squeezes of lemon juice.

Add the spinach to the noodles along with the reserved scallion greens. Toss well, taste and adjust seasoning with more soy sauce, sesame oil, lemon, as needed.

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White Bean & Kale Soup

by Katherine Deumling

This classic combination comes together quickly with either canned or home-cooked beans. You can substitute chard, mustard greens or any leafy greens for the kale.

 Serves 4

• 1 tablespoon olive oil

• 1 medium onion, diced

• 1 leek (optional), sliced lengthwise and cut into ¼ inch half-moons

• 2 carrots, diced

• 1 stalk celery, diced (optional)

• 2 cloves garlic, minced

• 1/4 teaspoon red pepper flakes (optional)

• 1/2 teaspoon salt

• 3 cups cooked or canned white beans (drain if canned but keep cooking liquid if home-cooked)

• 1 bunch kale, washed, tough stem ends removed and chopped

• 5-6 cups liquid–any combination of bean-cooking liquid if using home-cooked beans, vegetable stock, and/or water

• Freshly ground pepper

• Olive oil to finish

• For serving: grated Parmesan or toasted bread crumbs/croutons (optional)

 Heat oil in soup pot or Dutch oven over medium-high heat. Add onion, carrots, leeks and celery (if using) and garlic and saute for about 7-8 minutes and beginning to brown.  Add beans and liquid and bring to a simmer and cook for 10 minutes. Add kale and cook until greens are tender to your liking, 5-10 minutes. Taste and adjust seasoning with salt. Serve with a drizzle of olive oil and a bit of Parmesan and toasty bread crumbs if you’re feeling fancy.

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Winter Squash & Tahini Spread

by Katherine Deumling of Cook With What You Have

I often roast winter squash to just have on hand. It’s easy to toss into salads or combine with beans or just top with any flavorful dressing.

This spread came about when I was very hungry and I had a bunch of roasted squash–one of my favorite varieties, Marina di Chioggia a dense flavorful squash–on hand. In just a few minutes I had prepared this gorgeous, creamy spread that is just as good eaten by the spoonful standing at the counter or spread onto bread or used as a dip with raw or cooked vegetables or dolloped on a soup.

Yields about 2 1/2 cups

•  1/3 cup tahini

• 2 Tablespoons lemon juice, possibly more, to taste

• 3 medium cloves garlic, chopped

• 1/4 – 1/2 cup cold water

• 1 1/2 cups roasted winter squash such as Butternut, Hubbard, Sweet Meat, Red Kuri, Marina di Chioggia, etc. (You want to use a dense, flavorful type. Things like Acorn or Delicata wouldn’t be as good here. )

• 1/4 teaspoon red pepper flakes or other hot pepper either dried or fresh (optional but very good as the tahini and squash are both sweet and rich)

• 1/2 teaspoon salt, more to taste

 Put the tahini, garlic, and lemon juice in the bowl of a food processor. Pulse a few times, and then start adding water a couple of tablespoons at a time as you process the mixture. As you add water, the mixture will get lighter in color and creamier. When it’s light and creamy but not at all runny, add the roasted squash, hot pepper and salt and process until smooth. If it’s too thick add a bit more water. Taste and adjust seasoning with salt, lemon and/or hot pepper to taste. Store in the fridge for up to 5 days. The garlic will get more pronounced as it sits.

Thai Butternut Squash Red Curry

This recipe is a People’s staff favorite! It’s quick and easy to cook and if you make a double batch, you’ll have warm and satisfying leftovers to enjoy all week long.

• 1 tablespoons coconut oil (or any oil really)

• 1 large shallots, chopped (or 2 small)

• 2-2 ½ cups diced butternut squash (about 1.5 pounds)

• 1 tablespoon grated ginger

• 2-3 tablespoons Thai Home Red Curry Paste

• ½ tablespoon yellow curry powder

• 1 (15 ounce) can coconut milk

• ¾ cup vegetable broth

• 2 teaspoons Fysh sauce

• 2 teaspoons sugar

• 3-4 cups fresh spinach or kale

• basmati rice, crushed cashews/ peanuts (optional), cilantro, lime wedges for serving

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, Fysh sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt (if using kale, add it before the butternut squash becomes soft so that the kale has enough time to wilt).

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

Recipe adapted from LittleSpiceJar.com.

Mixed Vegetable Japanese-Style Pancakes

by Katherine Deumling

This is a variation of Okonomiyaki, which are Japanese cabbage pancakes. This recipe is a great template – you can use whatever bits and pieces of vegetables you have on hand and make a great pancake. From shredded kohlrabi or carrots to green onions, bok choy leaves and broccoli, most any combination will work.

Makes about 15-18 4-5-inch pancakes.

• 2 cups broccoli, finely chopped (like ¼-1/2-inch pieces), stems and florets

• 2-3 scallions, thinly sliced

• 3-4 small turnips, cut into matchsticks or grated on the large holes of a box grater (I prefer matchsticks since grating makes the batter a bit wet but either way will work)

• 3 cups bok choy leaves and stems, mustard greens, chard or beet greens, thinly sliced

• 1/2 cup cilantro leaves and stems, chopped (optional)

• 1 teaspoon soy sauce

• 1 teaspoon toasted sesame oil

• 4-5 eggs

• Scant ½ cup flour

• 1 teaspoon salt

• Oil for pan frying

Sauce:

• 1/3 cup mayonnaise

• 1 tablespoon Sriracha or other spicy chili sauce

• 1 ½ tablespoons soy sauce

In a large bowl whisk the eggs with the flour, salt, sesame oil and soy sauce into a fairly smooth, thin batter. There may well be a few lumps but they will work themselves out so don’t worry about them.

Add all the vegetables and herbs and mix well. Taste for seasoning. You’d be surprised how much salt they need.

Heat 1 ½ tablespoons of oil in the largest skillet you have over medium high heat. I make my pancakes about 5 inches in diameter but make them as big or small as you like. You can one very large one and then cut it into wedges. Cook about 3 minutes on either side until nicely browned and crisp. Proceed with the remaining batter. You can keep them warm in a 250 degree oven.

Mix together the mayonnaise, Sriracha and soy sauce and serve the pancakes topped with the sauce.

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What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (40% off retail).  Use discount code PEOPLES to subscribe at www.cookwithwhatyouhave.com, if you’re interested. Katherine will also be teaching classes at the Co-op in the winter, so keep an eye out. 

Pumpkin Seed Parsley & Cilantro Pesto

by Katherine Deumling of Cook With What You Have

This is so delicious and you can use either parsley, cilantro, or both, which is maybe my favorite version. Just make sure you toast the pumpkin seeds first. It doesn’t have any cheese in it, but is rich from the large amount of pumpkin seeds. 

I use a food processor for this but if you don’t have one you can make a slightly less uniform version by finely and mincing/chopping everything by hand as finely as you can. 

You can use this pesto as a spread on crostini or sandwiches, or stir it into scrambled eggs. It’s delicious mixed with either plain yogurt and/or mayonnaise for a dip or sauce for roasted vegetables, meats or fish. You can dilute it with water, cream, more oil and/or lemon juice) for a dressing for grain or bean salads. And of course you can serve it with pasta like basil pesto. Be sure to thin it with a bit of hot, starchy pasta cooking water in that case. 

 Yields about 1 ¼ cups

• 1/2 bunch parsley, washed and shaken dry, tough stems discarded and leaves roughly chopped

• 1/2 bunch cilantro, washed and shaken dry, leaves and stems roughly chopped

• 2 small cloves garlic, minced

• 2/3 cup toasted, cooled pumpkin seeds 

• 1/2 cup olive oil (or more)

• Salt, to taste

• 1-2 teaspoons lemon juice (more, to taste)

Toast pumpkin seeds in a dry skillet over medium heat. Shake the pan frequently to ensure even toasting. The seeds begin popping when they’re just about done. It will take about 5-7 minutes for them to turn a bit golden and pop. Be careful not to burn them and put them in a bowl cool completely before using in the pesto. If you leave them in the pan to cool the may get too dark. 

Process the seeds and garlic in a food processor until quite fine. Add herbs and a few pinches salt and process again until its very finely chopped. Add oil and pulse a few times and taste. Adjust for salt and add just a touch of lemon juice. You don’t want a pronounced lemon flavor, but just a little to brighten everything up. 

Use as a spread or mix with mayonnaise or yogurt (see headnote) for a dip or dilute for a dressing/sauce.

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Do you want to love vegetables more? Do you want to waste less? Do you want to be able to substitute ingredients with ease to suit your taste and what you have on hand?

People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Member-Owners & Customers for $29/year, or $2.99/month (40% off retail).  Use discount code PEOPLES to subscribe at www.cookwithwhatyouhave.com, if you’re interested. Katherine will also be teaching classes at the Co-op in the winter, so keep an eye out. 

Cauliflower Steaks with Parsley Dijonnaise

by Katherine Deumling of Cook With What You Have

Quick and fun to make, look at and eat. If the “steaks” don’t hold together, don’t worry. The pieces will all be delicious.

Serves 4 

• 1 small to medium head cauliflower, washed

• 2-3 tablespoons olive oil

• Salt

• 1/4 cup mayonnaise or whole milk Greek yogurt

• 1 1/2 tablespoons whole grain Dijon-style mustard

• 1 tablespoons chopped fresh parsley 

Trim any leaves (and reserve to add to stir fries, soups, etc.) from the cauliflower and cut off the most fibrous base of the stem/core. Don’t remove the core though. Most of it will get deliciously tender and you need it to keep the “steaks” together.  Set the cauliflower upright on a cutting board. Cut the cauliflower in half and then working out to the edges, cut each half into about 1-inch thick slices. Some florets will fall off and that’s fine. Fit them around the edge of the steaks in the pan. You’ll probably end up with some steaks the full 1/2 size of the cauliflower and some smaller steaks.

Heat a couple of tablespoon olive oil in a large, heavy skillet over medium-high heat. Place as many steaks as you can fit in one layer in the pan. Sprinkle generously with salt. Cook, covered, for about 3-4 minutes on each side, salting the other side too, until deeply browned and just tender pierced with the tip of a knife. Repeat with remaining cauliflower.

Mix the mayonnaise, mustard and parsley in a small bowl. Serve the steaks hot with the dijonnaise.

Get 40% Off a Subscription to Cook with What You Have!

Do you want to love vegetables more? Do you want to waste less? Do you want to be able to substitute ingredients with ease to suit your taste and what you have on hand?

People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Member-Owners & Customers for $29/year, or $2.99/month (40% off retail).  Use discount code PEOPLES to subscribe at www.cookwithwhatyouhave.com, if you’re interested. Katherine will also be teaching classes at the Co-op in the winter, so keep an eye out.