Radish, Pea and Asparagus Salad with Mint & Feta

I love this simple and quick recipe and think of this as my late spring/summer-time Greek salad. chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.

Serves 4

Variations:

Mix and match your vegetables

Delicious herbs that you can add to suit your taste are fresh oregano, parsley, tarragon, chervil, chives or any combo.

Substitute 1/3 cup toasted seeds or nuts for the feta.

Ingredients

1 bunch radishes, washed, trimmed and cut into chunks

2-3 Japanese salad turnips (Hakurei turnips), washed, trimmed and cut into chunks

1 spring onion or about 1/4 cup any onion you have, chopped

4-5 asparagus spears, washed and thinly sliced on the diagonal

1 cup snap peas, strings removed and cut into thirds

Handful of mint leaves, chopped (see variations)

A little fresh or dried thyme

Salt and freshly ground black pepper, to taste

1 tablespoon red wine vinegar

2 tablespoons olive oil

2-3 ounces feta, crumbled (see variations)

 

Directions

Put all the ingredients, except the feta, in a bowl. Toss well, taste and adjust seasoning

with vinegar and/or salt or oil. Gently toss in feta and serve.

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Tagged: snacks, simple, Parties, vegetarian

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Spring Quinoa Salad w/ Herbs, Scallions & Lemony Vinaigrette

This is a very adaptable salad (template). Substitute vegetables and herbs as you wish just be sure to chop everything quite small. This is a good dinner salad on a warm night especially if you add cooked beans, cheese and/or toasted seeds or nuts or other proteins.

This makes a lot of salad so feel free halve the recipe. I load mine up with herbs, especially mint, parsley, cilantro, chives and thyme. The more the better!

Serves 6

Ingredients

2 cups quinoa

One bunch radishes, trimmed and chopped

3-4 carrots, scrubbed and thinly sliced or diced

2 cups bok choi stems, cut into small dice

2 cups mizuna or arugula or young mustard greens, fairly finely chopped

4 green onions (scallions) or 1 shallot or 1/2 a small onion, finely diced

1 1/2 cups chopped fresh herbs (parsley, mint, basil, dill, sorrel, cilantro in any combination)

Salt

Dressing

1 tablespoon Dijon-style mustard

1 garlic scape or stalk of green garlic or 2 cloves garlic, minced

Grated zest of a lemon

1/3 cup red wine vinegar

1/2 cup olive oil

Salt and pepper to taste

Rinse the quinoa in a fine meshed sieve under cold, running water for a minute. Quinoa has a natural coating (saponin) which is a bit bitter and the rinsing removes it. Put the rinsed quinoa in a pan and add 2 ¼ cups water and ½ teaspoon salt. Bring it to a boil then cover and turn down to a simmer. Cook, for about 15 minutes until the quinoa is tender and all the water has been absorbed. Put in a large serving bowl and let cool while you prepare the vegetables.

In a small bowl whisk mustard, garlic, zest and vinegar until smooth. Slowly add oil while whisking until the mixture is smooth. Add salt and pepper to taste. This dressing needs to be salty and tart. The quinoa will absorb a lot. You’ll be surprised how much vinegar and salt you need especially if you don’t serve it right away.

Add the vegetables and herbs to the cooked and cooled quinoa and drizzle on most of the dressing and mix well and taste and adjust with more dressing and/or salt and pepper as needed.

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Scallion/Spring Onion Pancakes

Scallions and spring onions tend to come with their tops and please use them all. Spring onions vary in size. I like to use quite small ones (about 1-inch thick and 2-3 inches long) but just be sure you have a good mix of onion bulb/white parts and green stalk.

 

Yields about 20 pancakes (4-5 inches each)

 Ingredients

1 large bunch scallions or spring onions, washed and trimmed of roots

2 eggs

1 cup all purpose flour

1 1 /2 cups water

1/4 cup chopped kimchi (optional)

3/4 teaspoon sea salt

Oil for pan-frying

Dipping Sauce:

1/3 cup soy sauce or tamari

1/3 cup rice vinegar

1 teaspoon red pepper flakes

1 clove garlic or 1 stalk green garlic, minced

Cut the scallions or onion stalks into 1-2-inch lengths and cut the white part or the spring onions bulbs into thin rounds. In a large bowl whisk the eggs with the flour, water and salt. Add the scallions/onions and kimchi, if using, and mix well. Taste for salt. If you’re using kimchi you likely won’t need any more. The batter should be fairly runny, a bit thinner than regular pancake batter.

Stir together all the dipping sauce ingredients in a small bowl.

Lightly cover the bottom of a large, heavy skillet with oil and heat over medium-high heat. When the oil is hot fry the pancakes, either in typical pancake size or large, to fit the pan. If doing the latter you’ll cut them into wedges to serve. Fry for about 3 minutes per side or until golden. Serve with the dipping sauce.

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Quick Spinach and Tofu Green Curry

Quick Spinach and Tofu Green Curry

Spinach is quick-cooking and tender and makes for a wonderful, quick weeknight curry. 

Start the rice the minute you walk in the door and sit down to eat 20 minutes later if using white rice or 35-40 if brown. The leftovers are excellent, too!

Variations

• Substitute pea shoots, turnip or beet greens or even young mustard greens or any combination thereof for the spinach.

• Add a handful of bite-sized asparagus pieces.

Serves 4

Ingredients

1 can full-fat coconut milk

2-5 teaspoons green curry paste (depending on desired heat level)

1/2 teaspoon salt

12 ounces firm tofu, diced 

2 teaspoons soy sauce

1 large bunch spinach, well washed, roots trimmed and fairly finely chopped

2/3 cup cilantro, stems finely chopped and leaves roughly chopped

2-3 Tablespoons finely chopped green onion tops (optional)

Juice of 1/2 lime

Rice for serving

Scoop out most of the solid part at the top of the can of coconut milk and put in a large saucepan or Dutch oven over medium-high heat. Add the curry paste and mix well and simmer/fry the paste until the oil begins to separate and the paste is fragrant, about 2-5 minutes. If your coconut milk is liquid and homogenized, use 2 tablespoons of coconut oil or other oil to fry the paste for a few minutes.

Add the tofu and stir well to combine with curry paste. Cook for a minute or two. Add remainder of coconut milk, salt and fish or soy sauce and bring to a simmer. Cook, uncovered for about 5 minutes to thicken a little.  Add the spinach and combine well to help deflate the spinach and make room for all of it. Cook for about 3-5 minutes until just tender.  Stir in the cilantro and green onion tops, if using.  Taste and adjust seasoning with salt and add lime juice. Serve hot, over rice.

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Lentil Bowl with Turmeric Tofu/Cauliflower and Raita

This employs some of my favorite spices and elements of Indian cooking. It’s a beautiful, light and delicious combination of green lentils, tangy raita, crunchy peanuts and spicy, fragrant tofu or cauliflower.

Make it with either tofu or cauliflower or any vegetable you’d like.

Serves 4

For the lentils:

1 1/2 cups small green lentils (they hold their shape much better than the larger, brown ones)

3 cups water

1 teaspoon salt

For the tofu or cauliflower:

Coating the tofu or cauliflower with this spice mixture is a little tricky. I suggest adding a bit of water to the spices in order to be able to evenly coat it. This does make crisping it up in the pan take a bit longer since the water has to evaporate but it works. If you wanted to keep it really dry use powdered garlic and ginger.

1 14-oz block firm tofu or about 6-7 cups cauliflower florets and stems, chopped fairly small

2 teaspoons minced or grated fresh ginger (micro-plane works great)

1 large clove garlic, minced or grated

1 teaspoon ground cumin

1 teaspoon ground hot red pepper or smoked paprika

1 teaspoon salt

2 tablespoons water

2 tablespoons oil

Raita:

2 smallish cucumbers (you want about 2 cups grated cucumber)

2/3 cup plain whole-milk yogurt or Greek yogurt

1 1/2 – 2 tablespoons lemon juice, to taste

1 1/2 tablespoons minced onion or scallion

1 garlic clove, minced

Pinch of red pepper flakes, to taste

Pinch of ground cumin and ground coriander

Salt, to taste

Toppings:

2/3 cup roasted peanuts

1/3 cup fresh mint or cilantro, chopped

4 hard-cooked eggs - optional (bring eggs to a boil and cook for 7 minutes, drain and rinse with cold water), peeled and halved

Put the lentils, water and salt in a pot, cover and bring to a boil. Turn down to a simmer, crack the lid and simmer for 23 minutes (for me this leads to perfectly cook lentils that keep their shape). Drain and drizzle with a bit of oil and set aside.

For the raita, cut the cucumbers in half lengthwise (no need to peel). Scoop the seeds out with a spoon and then grate the cucumbers on the large holes of a box grater. You want small pieces so if they come out long, chop them a bit with a knife when you’re done. Squeeze some of the liquid out with your hands and place in a bowl. Sprinkle a little coarse salt on the garlic and mash with the side of a chef’s knife until you have a paste. Add this and all the remaining ingredients to the cucumbers. Gently mix and let stand for a few minutes so the flavors can come together.

If using tofu, drain and press the tofu dry in dishtowel and then slice into planks and crumble or cut into small dice.

Mix the ginger, garlic, spices and salt in a small bowl. Add water to thin and then gently but thoroughly toss it with the tofu or cauliflower.  Heat 1-2 tablespoons oil in a large skillet over medium-high heat. Add the tofu or cauliflower and fry until crisp and just tender in the case of the cauliflower.

Portion the lentils (you may have a bit leftover) into 4 bowls, top with tofu/cauliflower, raita, peanuts and mint and an egg.

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Beet & Walnut Dip with Dill, Cilantro and Feta

This recipe is inspired by Jerusalem by Yotam Ottolenghi and Sam Tamimi. Use toasted bread to dip or dollop on hardboiled eggs or spread on a sandwich or in a wrap or eat it by the spoonful at the kitchen counter.

Yields about 2 1/2 cups

Ingredients:

About ½ lb cooked, trimmed beets (4-5 small-medium)

½ cup walnuts (toasted at 350 degrees for about 8 minutes or until toasty smelling and a shade darker)

1 teaspoon chopped fresh or dried thyme

2 teaspoons chopped fresh or dried sage

Dried hot pepper, to taste (cayenne, chili flakes . . . start with a few pinches)

Salt, to taste

1 stalk green garlic or 2 cloves garlic, chopped

1 tablespoon maple syrup

2 tablespoons plain yogurt or sour cream

2 tablespoons olive oil

2 teaspoons lemon juice, more to taste

Garnish/topping:

1 scallion, thinly sliced

1/3 cup dill, chopped

1/2 cup cilantro leaves and stems, chopped

1/2 cup feta, crumbled

Salt, to taste

Olive oil and lemon juice for finishing

Bread or crackers or vegetables for dipping (or serve it as suggested in headnote)

1. Boil the beets until tender. Peel and roughly chop. Put (cooled) walnuts, garlic, sage, thyme and hot pepper in a food processor and pulse until very finely chopped. Add the beets, yogurt, syrup, salt and olive oil in a food processor and process until fairly smooth. Taste and adjust seasoning. Add lemon juice and/or salt if it needs brightening.

2. Put puree in a bowl and top with green onions, herbs and crumbled feta. Sprinkle with a little more salt and drizzle with olive oil and lemon juice. Serve at room temperature or slightly chilled.

Collard Green & Potato Curry with Coconut Milk & Homemade Naan

Collard Green & Potato Curry

I’m always looking for good ways to cook collard greens and this curry recipe really worked. My son typically likes greens but he’d much prefer them in a curry than as a plain, braised side dish. The key here is to cut the collards into really thin strips which contributes to the creamy texture of the finished dish. 

Serves 4

1 tablespoon oil

1 medium onion, diced

3 cloves garlic, minced or grated on a microplane

1 tablespoon fresh ginger, minced or grated on microplane

1 teaspoon cumin seeds

1 teaspoon brown mustard seeds

1/2 teaspoon ground hot pepper or chili flakes (more to taste)

1 teaspoon salt

1/2 cup water

1 bunch collard greens, stack the leaves and roll them up then using a sharp knife cut them crosswise into thin ribbons and then cut the ribbons in half or thirds to create shorter strips

4 medium potatoes, scrubbed and cut into medium dice

1 can full fat coconut milk

1 cup canned tomatoes with their juices

1/4 cup chopped cilantro leaves and stems (optional)

Rice or naan for serving (See below for my naan recipe)

1. Heat the oil in a Dutch oven or other large pot over medium-high heat. Add the onion, garlic, ginger, cumin, mustard seeds and hot pepper and stir well. Turn heat down to medium and cook for about 5 minutes until onion is softening and it’s very fragrant.

2. Add the 1/2 cup water and simmer for a few more minutes. Add collards and potatoes and salt and stir well. Simmer for a few minutes and then add can of coconut milk. Bring to a simmer, cover and cook for about 15 minutes until the potato is just about tender. 

3. Add tomatoes and simmer partially covered for 15 more minutes or until everything is tender and creamy. If it’s at all watery remove the lid totally and cook down until it’s thickened. Stir in cilantro, if using. Taste and adjust for salt and heat to your liking. Serve over rice or with naan or other flatbread. 

Naan

This soft, tender, slightly charred, yeasted flat bread is so delicious. Enjoy it plain with a little melted butter and sprinkle of salt or use it to scoop up curries. You can make it start to finish in 90 minutes and much of that time is inactive–while the dough is rising.

Yields 8 pieces.

1/2 cup warm water

1 package active dry yeast (2 1/4 teaspoons)

1 teaspoon sugar

1/2 cup plain whole milk yogurt

1 tablespoon oil

2 1/4 cups all purpose flour

1/2 teaspoon salt

2 tablespoons melted better, for brushing on the baked breads

Sea salt

1. Put the warm water in a large bowl and sprinkle over the yeast and sugar and mix thoroughly. Let sit for about 7 minutes until it begins to form bubbles on the surface and puff up. Mix in the yogurt, flour, oil and salt with a wooden spoon until the dough comes together. Turn out onto a floured surface and knead for 5-7 minutes until the dough is smooth and elastic. Put the dough in a clean bowl and cover with a damp dishtowel and let rise for about an hour or until doubled in bulk. If your room is warm this may only take 40 minutes.

2. When dough is doubled turn it onto a lightly floured surface and pat it into a round and cut it into 8 even pieces (like a pie). Use a rolling pin to roll each piece into an 8-inch round, more less. They should be about 1/4 thick or even a little thinner.

3. Heat a large cast iron skillet over high heat. I typically do not grease my skillet at all but if yours is not well seasoned carefully rub a little bit of oil over the surface with a paper towel. When the pan is hot–you can tell by hovering your hand over the pan–put one rolled out piece of dough in the skillet. It will begin bubbling up right away. Cook for about 60-90 seconds on one side, then flip and cook for another 60 seconds or so on the second side until charred in spots and puffy. Remove from the pan and wrap in clean dish towel. Repeat with remaining rounds. Then brush each one with a little melted butter and sprinkle with salt. Serve warm. Wrap any remaining naan well and reheat gently before serving.

Winter Squash & Peanut Stew

Recipe by Katherine Deumling of Cook With What You Have

The stew is delicious with butternut, red kuri, hubbard or buttercup squash. I wouldn’t use delicata as it’s not meaty enough.  This stew is rich, nutrient dense, sweet, savory, just a little spicy and vegan. Garnish with green onions and crushed roasted and salted peanuts for an extra kick.

 You can also add carrots or substitute carrots for some of the squash.

 Serves 6 +/-

 

1 tablespoon olive oil

1 onion diced

2 cloves garlic, crushed

1 1/2 tablespoon ginger, minced

2 pounds winter squash cut into chunks, about a rounded 4 cups of chunks (you can always roast a whole or half squash, seeds strings and all, for 20 minutes or so in a 400-425 oven and then remove it and peel and dice which is easier than doing it raw and then proceed with the recipe)

A couple of carrots, scrubbed and cut into rounds (optional, see headnote)

1/2 cup red lentils, rinsed and drained

2 cups canned tomatoes, juice and all

1 teaspoon ground cinnamon,

2 teaspoons ground cumin

1/2 teaspoon ground turmeric

Dash of cayenne pepper (to taste)

1/2 teaspoon sea salt (or to taste)

4-5 cups Vegetable stock + extra as needed

1/4 cup creamy peanut butter

1/4 cup green onion, thinly sliced

1/3 cup roasted and salted peanuts, chopped

Fresh lime juice, for serving (optional but very good)

Heat olive oil in a large pot over medium- high heat. Add the onion and sauté about 5 minutes until translucent. Add the garlic and ginger, and continue to cook for another 3 minutes, until garlic is fragrant, turning down the heat if garlic begins to brown. Add the squash, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a good stir to combine.

Add 4 cups vegetable stock and bring the mixture to a boil. If there isn’t enough broth to cover everything by at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 30-45 minutes, or until squash and lentils are very tender. If things look too dry add more broth as needed.

Add peanut butter and stir well. Using an immersion blender, blend soup until partially pureed, for a varied texture.

Season to taste, adding more salt and pepper as needed. Serve, topped with a tablespoon each of green onion and crushed peanuts and squeeze of lime juice.

Quick Broccoli Green Curry

This is the simplest of curries. Just a few ingredients and the broccoli and garlic shine. 

Variations:

• Cauliflower, zucchini/summer squash, green beans, carrots, eggplant sweet pepper, potatoes are all good substitutions or additions to the broccoli.

• If you’re using vegetables that take a bit longer to cook, like sweet peppers, potatoes, carrots and even eggplant, add the vegetables after you’ve fried the curry paste for a few minutes but before you add the remainder of the coconut milk and sauté in the paste for 5 minutes and then add the rest of the coconut milk.

Serves 4

• About 3-4 cups broccoli florets and chopped stems (see variations)

• 2 cloves garlic, minced

• 1 can coconut milk (full fat)

• 2 – 4 teaspoons green curry paste (spice level varies quite a bit by brand)

• 12 ounces firm tofu, cubed 

• optional: 1/2 cup water if you want a thinner curry

• 2 teaspoons fysh sauce or soy sauce

• Salt, to taste

• Juice of 1/2 lime, more to taste

• Handful basil leaves(optional)

• Rice, for serving 

*Everyone’s taste varies so experiment with the amount of curry paste. I find 2 teaspoons gives the dish a mild to medium kick and 3 is about medium.

1. Put 1/4 cup of the thickest part of the coconut milk in a medium pot over medium heat. Add the curry paste and garlic. Coconut milk is often partially solidified at room temperature and you want to use the thickest (or solid) part for this early stage though if it’s all uniform, which it sometimes is, just use 1/4 cup and call it good. Mix the curry paste and garlic in well and fry the mixture for few minutes, stirring frequently. The oil will begin to separate from the coconut milk which is what you want.

2. Add the broccoli, remainder of the coconut milk, fish/soy sauce, if using or 1/2 teaspoon salt and bring to a simmer. Cook for a couple of minutes, add tofu and simmer for about 3-5 minutes or until broccoli is tender but still bright green.

3. Add handful of whole basil leaves, if using. Taste the curry and season with additional fish/soy sauce or salt if needed. Finish with the lime juice and serve hot, over rice.

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Ribollita (Tuscan Kale & Bean Soup)

This simple but thick and luscious soup is a mainstay of Tuscan cooking and used to be made by re-cooking (ribollire) yesterday’s minestrone and simmering it over stale bread in this second incarnation. I make it all in one go, as do many Italians, but it is even better the next day. It takes a while to make unless you are using already cooked beans, but it is worth the time.

Ribollita calls for a modest list of ingredients and the bread and some good olive oil are important. And it’s extra good if you have some roasted to use, but canned is just fine. 

Note: The acidity from the tomatoes can prevent your beans from cooking properly and getting tender. This might happen if your beans are quite old (which is sometimes hard to tell). So to be safe you can cook your separately and follow the instructions for using cooked (or canned) beans below.

Serves 6

• 2 Tablespoons olive oil

• 1 onion, diced

• 3 sprigs fresh thyme or 1 teaspoon dried

• 2 carrots, scrubbed and chopped

• 1 large or two smaller stalks celery (if there are leaves attached include those), chopped

• 2 cloves garlic, minced

• 2 medium potatoes, scrubbed and cut into 3/4-inch dice

• 1/2-3/4 cup chopped canned, fresh or roasted tomatoes or 1/4 cup tomato paste

• 1 cup dry white beans (that you’ve soaked over night or for at least 4 hours), drained (or you can use 2 1/2 cups already cooked beans as well but you’ll add them to the soup a bit later). Use cannellini or navy beans. I’ve also, inauthentically used borlotti beans with great success.

• 1 very large or 2 smaller bunches Dinosaur kale (also called Tuscan or Lacinato kale) or any kind of kale you have, washed and well chopped (it really is best with Dinosaur kale though)

• 8 cups water or combination of water and bean cooking liquid if you’re using already (home) cooked beans

• 2 teaspoons salt, more to taste

• Plenty of freshly ground pepper

• Good olive oil

• 4 slices, crusty bread (several days old is fine), toasted and torn into bits

1. Saute the onion, celery and carrot and thyme in 2 tablespoons olive oil over medium heat for 10-15 minutes until softened. Add the garlic, potatoes and tomatoes and cook for a few more minutes. Add the drained (but not cooked) beans, water and kale and 1 1/2 teaspoons salt. Bring everything to a boil, turn down to a simmer and cook for 90 minutes. If you are using already cooked beans, add them 30 minutes into the cooking time and simmer gently for another 45 minutes. Add pepper and taste and adjust with salt. It will likely need a bit more. 

2. Stir in the bits of bread and simmer for 5-7 more minutes until it’s somewhat broken down and has thickened the soup. Serve hot with plenty of good olive oil and more salt and pepper, to taste.

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Bean & Cabbage Soup with Herb Dumplings

Bean & Cabbage Soup with Herb Dumplings

by Katherine Deumling
@cookwithwhatyouhave

Dumplings are simple to stir together and if you happen to have sourdough starter on hand, you can employ some of it to make them extra bouncy and moist. The fresh herbs make them particularly flavorful. You can cook dumplings in most any soup, so this is just a suggested combination. Vary the beans, vegetables, stock and herbs to suit your taste and pantry.

Variations

• Incorporate different beans by using various or a combination of butter beans, cannellini beans, great northern beans, navy beans, garbanzo beans, and/or black eye peas. Red or black beans can be substituted or added to the dish, as well.

• Cooked or canned beans (drain if using the latter) work well when limited on time. Add them to the soup during the last 10 minutes of cooking.

• Soaked, and drained, beans, as described below, are highly nutritious and delicious.

• Great herbs to use, in any combination, are parsley, dill, cilantro, chives, tarragon.

Serves 4-6

 
For the soup:

•  2 tablespoons olive oil

• 1 small onion, diced

• 1 leek, well washed and sliced

• 2 cloves garlic, minced

• 2 carrots, diced

• 1 stalk celery, diced (optional)

• 1 teaspoon fresh or dried thyme

• 1/4 teaspoon red pepper flakes or any hot pepper, fresh or dried, to taste

• 2 cups soaked and drained white beans (see variations)

• 4 cups vegetable stock or water

• 1 cup water

• 4 cups cabbage, chopped (regular green or savoy are my favorites here)

• Salt and plenty of pepper

• Chopped parsley or cilantro, for serving

For regular dumplings:

• 1 1/4 cups flour (whole wheat or spelt is delicious)

• 3/4 teaspoon salt

• Several pinches red pepper flakes or cayenne or minced fresh serrano chili (optional)

• 2 teaspoons baking powder

• 3/4 cup fresh herbs, finely chopped

• 1 large egg

• 3/4 cup whole milk (or plant-based milk)

For sourdough dumplings:

• 1/4 cup active sourdough starter

• 1 cup + 2 Tablespoons flour (whole wheat or spelt is delicious)

• 2/3 cup whole milk (or plant-based milk)

• 1 large egg

• 3/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• Several pinches red pepper flakes or cayenne or minced fresh serrano chili (optional)

• 3/4 cup fresh herbs, finely chopped

Heat the oil in medium pot or Dutch oven over medium heat. Add the onion, leek, garlic, carrot, celery, thyme and hot pepper. Gently cook for about 8 minutes until softened and fragrant. Add the soaked beans, stock and water and bring to a simmer and cook, covered, for about 25-30 minutes or until beans are tender. Add cabbage and taste for salt and add pepper and cook for a few minutes to soften the cabbage.

If making the regular dumplings, stir together flour, baking powder salt and hot pepper, if using. In another bowl whisk egg and milk together and stir in herbs. Add this mixture to the dry ingredients and combine quickly. Use a cookie scoop or tablespoon to scoop small walnut sized portions of dough and gently place on simmering soup. They will expand significantly so leave a little space between. (If you can’t fit all the dough in one layer you can cook the remaining dough after you’ve served the first round of soups and dumplings. You should have enough soup left to cook all of it.) Cover the pot and gently cook the dumplings (without flipping them) for about 10 minutes or until they are cooked through when tested with a sharp knife.

For sourdough dumplings, stir together the starter with the flour and milk in a medium bowl. Cover and let rise for 3-8 hours (if you’re in a rush you can also skip this step for slightly less fluffy but still delicious dumplings). When your soup is ready, whisk the egg, salt, baking soda and power, hot pepper (if using) and herbs into the flour/starter/milk mixture. Cook and serve as described above.

Serve soup and dumplings with a generous scattering of fresh herbs.

Collard Green Wraps with Herb Avocado Sauce

by Katherine Deumling of Cook With What You Have

Blanched collard green leaves make excellent wraps and are well suited to fill and roll around most any savory filling. Make a couple for lunch as they’re easy to make ahead and pack or serve them as appetizers, cut in half or several each for dinner.

And they’re more flexible than burritos since they’re delicious cold. By all means blanch more leaves at once and store them, covered, in the fridge for up to 5 days. 

Makes 4 wraps (serves 2 for a light lunch or 4 as an appetizer)

• 4 large collard green leaves, stem trimmed where leaf ends and discarded

• 1/2 cup black, red or pinto beans

• Kernels from one ear of corn

• 6 cherry tomatoes or a bit of finely diced cucumber, onion, zucchini or veg of choice

• 1/4 cup crumbled queso fresco, finely chopped or grated sharp cheddar or cheese of choice (optional)

• Salt and black pepper

• 1/3 cup avocado herb sauce (or sauce of choice–see Variations)

Avocado Herb Sauce

• 1 ripe avocado

• 1 packed cup parsley and cilantro, roughly chopped

• 2 small cloves garlic, peeled

• Fresh jalapeno, serrano or other hot pepper or dried hot pepper, to taste (start with about 1 teaspoon fresh hot chili and add more to taste)

• Juice of 1 lime

• ⅓ cup water

• ⅓ cup olive oil

• Salt, to taste

Variations

• use any sauce you’d like such as peanut sauce, yogurt herb sauce, or salsa verde 

• add cooked tofu or tempeh

• vary the vegetables to suit your taste/what you have on hand (cooked and/or raw)

1. To make sauce, put all ingredients in a food processor and blend to desired consistency. Taste and adjust seasoning as needed. Store, covered, in the fridge for three to four days. You’ll have much more sauce than you need but it’s delicious on most anything. 

2. Fill a large pot half full of water. Bring to a boil, add 1 teaspoon salt.  Drop leaves in water and make sure they’re covered. Blanch for 3 minutes. Drain and rinse with cold water. Drain and lay leaves rib side up, flat on a cutting board, stem end facing away from you. Using a sharp chef’s knife carefully slice/skim off the thickest part of the rib, usually the bottom 3-4 inches without cutting through the leaf (it’s easier to do than it sounds as the stems are tender from blanching). This will make rolling the leaves easier.

 3. Put a leaf, stem-end facing you, on a cutting board. Put 1/4 of the filling (more or less –this will vary based on the size of your leaves and you don’t want to over fill) about 1/3 of the way up form the stem (the above photo shows it a bit too low). Fold the bottom up over the filling as well as the two sides. Then roll, keeping the sides neatly tucked in until you’ve used up the leaf. Repeat with remaining leaves.

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Quick Pickled Vegetables

These pickles are bright and beautiful and fun for snacking. The recipe yields a large batch, so you’ll have plenty on hand and to give away or feel free to halve the recipe. They are a nice complement to many a meal, rich or not. 

You can use a wide variety of vegetables. Green beans, asparagus, cabbage, radishes, chard stems (used here instead of red pepper); use what you have!

Yields 2 quarts

• 1 large fennel bulb, stalks cut off and discarded and bulb sliced lengthwise 1/3 inch thick, then cut into 1/2-inch-wide strips

• 1 small head cauliflower, cut into 1-inch-wide florets (about 5 cups)

• 3 sweet peppers, cut into 1/4-inch-wide strips (or chard stems, see headnote)

• 1 lb carrots, cut into 3- to 4-inch-long strips (1/4 inch thick)

• 1/2 cup + 2 tablespoons rice vinegar

• 6 cups water

• 5 garlic cloves, halved or 2 heads new garlic, clove separated

• 3 tablespoons sea or kosher salt

• 1 teaspoon dried hot red pepper flakes

• 1 teaspoon fennel seeds, slightly crushed

• 1 teaspoon coriander seeds, slightly crushed

Mix the vegetables well and pack them into 2, quart jars.

Bring remaining ingredients to a boil in a 3-quart non-reactive saucepan over moderate heat and simmer for a couple of minutes. Transfer pickling liquid to a 4-quart non-reactive bowl and cool for about 15 minutes. Discard garlic if it has turned blue (it can turn blue in reaction to the vinegar) and pour over vegetables to cover. Cover jars and refrigerate. You can eat them as soon as 12 hours after making them. They keep for about a month in the refrigerator. 

Note: Stainless steel, enameled cast iron, and glass are non-reactive, but avoid pure aluminum and uncoated iron.

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Fresh Fruit Crumble Bars

by Katherine Deumling of Cook With What You Have

Fresh berries, rhubarb, or stone fruit, in most any combination, shine in these simple, not too sweet bars. The above is straight strawberry. My favorite might be apricot and sour cherry but actually every time I make them I say that batch is my favorite.

Yields 16-20 bars, depending on how large you cut them

• 1 cup + 2-3 tablespoons flour

• Heaping 3/4 cup oats (not quick-cooking)

• 1/4 teaspoon cinnamon

• scant 1/2 teaspoon salt

• 1/2 cup sugar

• 1 stick (8 tablespoons butter) or 8 tablespoons coconut oil (see variations), melted

Fruit filling:

• 1 tablespoon cornstarch

• 1 tablespoon sugar

• 4 cups fresh fruit. Berries, other than strawberries don’t need to be cut, strawberries are best quartered or cut smaller if large berries. Cherries should be cut in half and rhubarb, apricots and plums cut up quite small.

• 1 teaspoon lemon juice 

Preheat oven to 375°.

Mix flour, oats, cinnamon salt and sugar in a medium bowl. Stir in melted butter and work with your hands, if needed to bring dough together. If it seems too wet add a little more flour. Line a 9 x 9 pan with parchment paper or foil. Press about 2/3 of the dough evenly into the pan and set aside the rest for the topping. It will be a thin layer and might seem like there’s not enough dough but it will work out just right.

To make the filling, put the cornstarch and sugar in a medium bowl and whisk together well (cornstarch will clump and not distribute evenly if it’s not well mixed with the sugar). Add fruit and lemon juice and combine well.

Spread fruit evenly over dough and crumble the reserved topping evenly over the fruit. Bake for about 35 minutes or until fruit is bubbling and topping golden brown. Remove from oven and let cool on the counter for a few minutes and then refrigerate for another 15-20 minutes. The chilling will help the bars set and cut easily.

Variations

• For vegan version swap melted coconut oil for butter

• Sub 1/2 teaspoon lemon zest for cinnamon in crust

• Sub 1/4 teaspoon cardamom for cinnamon

• Add 1/3 cup finely chopped, toasted nuts to the crumble you set aside for the topping

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Grains Salad with Asparagus, Walnuts, & Mint

by Katherine Deumling of Cook With What You Have

Cook a pot of whole grains–barley, farro, spelt, frikeh, rye–and dress it up for any meal of the day throughout the week. The version in the photo uses whole frikeh (parched green wheat from an Oregon Farm) but use whatever robust grain you have.

This springy version with mint, asparagus, lemon and toasted walnuts is particularly wonderful! 

Serves 4

• 3 cups cooked, drained and cooled grains 

• 8 nice fat spears asparagus or more skinny ones (the bigger ones are usually the most tender and you get a proper mouthful), tough stem ends snapped off

• 2/3 cup toasted walnuts (350 degrees for about 8 minutes or until a shade darker and toasty smelling), coarsely chopped or broken

• 1/4 cup chopped sun-dried ones (optional)(soak in hot water to rehydrate if very dry, then drain and squeeze out moisture)

• 2-3 tablespoons fresh mint leaves, chopped

• 1/4 cup parsley, chopped

• 2 tablespoons chives, chopped or 1 green onion, white and green parts thinly sliced

• 1 tablespoon lemon juice, more to taste

• 3 tablespoons olive oil

• Salt and pepper, to taste

Fill a wide skillet with 1 inch of water. Add a few pinches salt and bring to a bowl. Add the asparagus and cook for 2-3 minutes or until just tender when pierced with the tip of a knife. Drains and rinse with cold water and then cut into bite sized pieces.

Put the grains in a serving dish, add asparagus and all remaining ingredients. Toss well, adjust seasoning to taste and serve at room temperature.

Variations

• Use any robust whole grain you have, see headnote

• Substitute snap or shelling peas for the asparagus

• Substitute toasted almonds or hazelnuts for the walnuts

• Add more herbs or tender greens like arugula or mizuna

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Quick & Fudgy Chocolate Cookies

by Katherine Deumling of Cook With What You Have

These are the quickest and one of the most satisfying cookies I know. I vary these each time I make them. Sometimes I use whole-wheat pastry flour, sometimes spelt, and sometimes just all-purpose flour. Around the holidays I use golden raisins and candied orange peel, and other times I use dried cherries or apricots. I even vary the amounts of cocoa a bit. And sometimes I stir a few tablespoons of orange marmalade or other jam instead of the dried fruit. 

So if you have 20 minutes (that includes the baking time!), some cocoa, and a few other pantry basics on hand, you can have your chocolate/cookie fix or a gift in no time.

 You can mix these incredibly easy, fudgy cookies right in the saucepan. 

• 1 cup plus 2 tablespoons all-purpose flour, spelt or whole wheat pastry flour

• 1/4 teaspoon baking soda

• 1/8 teaspoon salt

• 6 tablespoons butter

• 6 tablespoons unsweetened cocoa

• 1/2 cup granulated sugar or coconut sugar

• 1/3 cup brown sugar or coconut sugar*

• Generous 1/3 cup plain, whole-milk yogurt

• 1 teaspoon vanilla extract

• ½ cups dried fruit or 1/3 cup jam (see headnote) (half and half chopped golden raisins and candied orange peel is my holiday favorite as dried sour cherries or cranberries

 *I forgot to add the brown sugar recently and they turned out really well. So if you’re tempted to reduce the sugar, go for it!

 Preheat oven to 350°. Combine flour, soda, and salt and set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until just mixed. Add any dried, fruit nuts, and/or jam. If adding jam, just gently swirl it through the batter, don’t evenly mix it in or it will get a bit lost in the final cookies.

Drop level tablespoons 1 inch apart onto baking sheets or use a #40 cookie scoop (3/4 oz). Bake for 8 to 10 minutes or until almost set. Don’t overbake – err on the side of underdone if you like moist, chewy cookies. They will firm up as they cool. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

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Pasta with Purple Sprouting Broccoli, Onions and Chili Flakes

This is a variation on the classic Orecchiette with rapini and chili flakes. It’s quick and delicious. I love using the Montebello Conchighlie (Snail Shells) or Orechiette. You can omit the Parmesan for a vegan version.

Serves 4-6

• 2 tablespoons olive oil

• 1 medium onion, thinly sliced

• 2 cloves of garlic, thinly sliced or chopped

• ¼ -½ teaspoon red chili flakes (or more to taste)

• ¾ lb purple sprouting broccoli, trimmed (though the whole thing is edible, leaves, stems and all) and cut into about 2-3inch lengths)

• Salt and freshly ground pepper

• ½-1 teaspoon red wine vinegar (optional)

• 1 lb shells or orechiette pasta

• 2/3 cup grated Parmesan or aged Pecorino

Typically you don’t need to peel the slender stems of the purple sprouting broccoli but every so often the skin seems quite tough but I don’t want to discard the lovely stems so if, when you cut up the broccoli a bit, you feel a lot of resistance, peel the stems.

Bring a large pot of well-salted water to a boil. Meanwhile heat a tablespoon of olive oil in a large skillet over medium-high heat and add the onions and cook, stirring frequently until softened and starting to brown (about 10 minutes). Add the garlic and cook for another minute or two, add the chili flakes and all the broccoli and stir well and add a splash of  water (you can dip it out of the pasta pot if you’re cooking them at the same time) and cook until just tender—between 5 – 7 minutes. Season with salt and pepper.

Cook the pasta until just al dente. Reserve ½ cup of hot pasta cooking water before draining. Drain the pasta well and add it to the broccoli mixture with a little of the cooking water (not necessarily all right at once) and the cheese. Mix well, taste and add a tiny splash of vinegar if it needs a little lift. Adjust with salt and pepper, as needed.

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Beet & Walnut Dip

By Katherine Deumling of Cook With What You Have

This is ridiculously good! 

Yields about 2 1/2 cups

• About ½ lb cooked, trimmed beets (4-5 small-medium)

• ½ cup walnuts (toasted at 350 degrees for about 8 minutes or until toasty smelling and a shade darker)

• 1 teaspoon chopped fresh or dried thyme

• 2 teaspoons chopped fresh or dried sage

• Dried hot pepper, to taste (cayenne, chili flakes, or whatever you have on hand. Start with just a few pinches)

• Salt, to taste

• 1 stalk green garlic or 2 cloves garlic, chopped

• 1 tablespoon maple syrup

• 2 tablespoons plain yogurt or sour cream

• 2 tablespoons olive oil

• 2 teaspoons lemon juice, more to taste

  Garnish

• 1 scallion, thinly sliced

• 1/3 cup dill, chopped

• 1/2 cup cilantro leaves and stems, chopped

• 1/2 cup feta, crumbled

• Salt, to taste

• Olive oil and lemon juice for finishing

• Bread or crackers or vegetables for dipping (or serve it as suggested in headnote)

Boil, steam or roast beets until tender. Peel and roughly chop. Put (cooled) walnuts, garlic, sage, thyme and hot pepper in a food processor and pulse until very finely chopped. Add the beets, yogurt, syrup, salt and olive oil in a food processor and process until fairly smooth. Taste and adjust seasoning. Add lemon juice and/or salt if it needs brightening.

Put puree in a bowl and top with green onions, herbs and crumbled feta. Sprinkle with a little more salt and drizzle with olive oil and lemon juice. Serve at room temperature or slightly chilled.

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Curried Winter Squash Soup with Coconut Milk

Once the squash is roasted this soup comes together in 15 minutes. You can scale this up or down, use more or less coconut milk; you can use a variety of squash types or toss in other root vegetables as well. You can change the garnish to toasted pumpkin seeds or use other herbs or spices in the yogurt mix. 

Serves 6+ (freezes well)

• 1 4-5lb kabocha squash, pumpkin, or other winter squash

• 2 – 4 teaspoons green or red curry paste, (spice level varies by brand so start with the smaller amount and add as needed)

• 1 can coconut milk (full fat)

• 3-4 cups vegetable broth or water

• Salt

• Lime juice

• Plain yogurt mixed with chopped cilantro, lime juice and salt, for garnish 

Preheat oven to 400 degrees. 

Cut the squash or pumpkin in half and scrape out seeds and strings. Cut into quarters and roast until soft. Scrape the flesh out of the peel and put aside.

In a large soup pot sauté the curry paste for just a minute over medium heat until fragrant. Add 1/3 cup or so of the solid part of the coconut milk (usually at the top of the can–if it’s all blended and liquid skip this step and the results will be just fine) and mix well with the paste and cook on high heat for a couple of minutes. Then add the roasted squash, remainder of the coconut milk, and some of the broth, bring to a boil. Simmer for about 10 minutes. If it seems too thick add a bit more broth. It will thicken up quite a bit when you blend it and it cools.

Blend with an immersion blender (or in food processor) until smooth. Adjust seasoning with salt and some lime juice and garnish and serve by itself or over rice.

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