• 1 large butternut (3 pounds) or several Delicatas

    3 Tbs. olive oil

    salt and pepper

    2 Tbs. butter

    2 shallots or onions, finely diced, about 1/3 cups

    2 garlic cloves, minced

    1/3 cup slivered almonds

    1/3 cup peeled pistachios, preferably unsalted, slivered or chopped

    1 Tbs grated zest from one Meyer lemon or orange

    6 dates, pitted and chopped

    2 Tbs. finely chopped parsley

    1 Tbs chopped mint

    1/4 tsp ground cinnamon

    juice of 1 Meyer lemon

     

    Preheat oven to 400. Lightly butter a large baking dish. Peel the neck of the squash and slice into rounds about 1/3 inch thick. Heat the oil in a wide nonstick skellet. Add the squash in a single layer and cook over medium heat until golden, then turn and brown the second side, 8 to 10 minutes each side. When the pan becomes dry, add 1/3 cup water. Cover the pan and steam the squash until tender when pierced with a knife, about 10 minutes. Check while it's cooking and add more water as needed. Season with salt and pepper.

     

    Melt the butter in a med. skillet over med-low heat. Add the shallots and garlic and cook without browning, stirring occasionally, for 5-7 minutes.

     

    Add the nuts, zest, dates, herbs, and cinnamon and raise the heat. Season with 1/2 tsp salt and some pepper. Cook, stirring frequently, for 2 minutes then add the lemon juice, cook for 1 minute more, and turn off the heat.

     

    Arrrange the squash rounds in the baking dish and scatter the dates and nuts over them. Add 1/4 cup water and bake until heated through and the toppin gis barely crisped, about 15 minutes.

     

    Adapted from Deborah Madison's "Local Flavors"

  • A really different, simple recipe for all the green stuff:

    Braised Greens with Dried Fruits and Nuts

    1/2 lb (about 5 cups) fresh green such as kale, chard, nappa cabbage
    2 T. olive oil
    1 shallot, finely chopped
    1/4 c. raisins
    1/4 c. chopped apricots
    1/2 c. pine nuts
    2 cubes veg. or chicken bouillon
    1/4 c. dry white wine
    1 cup hot water
    1 t. salt
    Freshly ground black pepper.

    1.  Wash greens and coarsely chop, removing thick stems.

    2.  Heat oil in large, heavy saucepan over medium heat.  Add shallot and saute until fragrant.  Add raisins, apricots and pine nuts.  Saute 5 minutes.  Add bouillon cubes, smashing them into mixture.  Add white wine.  Boil 1 94 2 minutes.  Add greens and toss.  Add hot water, salt and pepper.  Stir and cook over low heat until greens are wilted and liquid has thickened, about 8 - 12 minutes.  Serves 6.

    Note:  I made this with water instead of oil.

  •  

    Ingredients

    • 3 to 4 shallots, unpeeled
    • 1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin
    • 2 cups canned or fresh coconut milk
    • 2 cups mild pork or chicken broth
    • 1 cup loosely packed coriander leaves
    • 1/2 teaspoon salt
    • 2 tablespoons Thai fish sauce, or to taste
    • Generous grindings of black pepper
    • 1/4 cup minced scallion greens (optional)

    Preparation

    In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside.

    Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.

    Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)

    Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.

     

    Serves 4-6.

     

  • yield: Makes 8 first-course servings

    This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.

    Ingredients

    Spice mix

    • 1 tablespoon cumin seeds
    • 1 tablespoon coriander seeds
    • 1 tablespoon fennel seeds
    • 1 teaspoon yellow mustard seeds
    • 1 teaspoon black peppercorns

    Soup

    • 6 tablespoons extra-virgin olive oil
    • 4 stalks chopped celery
    • 1 1/2 cups chopped onion or shallot
    • 1 cup chopped carrots
    • 1/4 cup chopped peeled fresh ginger (from about 3-inch-long piece)
    • 6 garlic cloves, chopped
    • 1 pound bell peppers, chopped
    • 1 3/4 cups chopped fresh fennel bulb
    • 3 pounds tomatoes, diced (about 8 cups)
    • 5 1/4 cups vegetable broth
    • 2 teaspoons (about) hot pepper sauce
    • 1 pound fresh crabmeat, picked over
    • Thinly sliced radishes (optional)
    • Chopped fresh chives (optional)

    Preparation
    For spice mix:
    Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely.
    For soup:
    Heat oil in heavy large pot over medium-high heat. Add celery, onion/shallots, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes.
    Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
    Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.

    • 5 plum tomatoes, each cut lengthwise into 4 slices
    • 1/4 pound green beans, trimmed
    • 2 tablespoons fresh orange juice
    • 1/4 teaspoon fresh lemon juice, or to taste
    • 1/4 teaspoon freshly grated orange zest
    • a heaping 1/4 teaspoon Dijon mustard
    • 1 tablespoon olive oil
    • 1 teaspoon minced shallot
    • 1 cup mixed baby salad greens or torn lettuce leaves

    Preheat oven to 450° F. and lightly grease a baking sheet.
    Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
    While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
    In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
    Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
    From epicurious.com

    • 3 tablespoons butter
    • 6 green onions, thinly sliced
    • 1/4 cup minced shallots
    • 1 pound fresh shiitake mushrooms, stemmed, caps sliced (or substitute wild mushrooms like morels)
    • 1/2 cup dry white wine
    • 8 ounces fresh peas, shelled
    • 1/2 cup whipping cream
    • 1 pound fettuccine
    • 3 ounces thinly sliced prosciutto, cut into thin strips
    • Chopped Italian parsley

    Melt butter in heavy large skillet over medium-high heat. Add green onions and shallots and sauté until onions soften, about 2 minutes. Add mushrooms and wine. Cover skillet and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Reduce heat to medium-low. Add peas and cream; simmer until peas are tender, about 5 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
    Return pasta to same pot. Mix in mushroom sauce and prosciutto; season with salt and pepper. Transfer to large bowl; sprinkle with parsley and ser

  • Makes 6 servings
     
    3 Tbsp. olive oil
    1/4 cup finely chopped romaine lettuce
    1 1/2 cups shelled peas
    1/4 cup minced shallots or chopped green onion
    1 large sprig of parsley
    2 tsp. sugar
    1 tsp. salt
    1/8 tsp. white pepper
     
    1.  Heat oil in a saucepan over medium heat.  Add lettuce, peas, shallot or onion, parsley, sugar, salt and pepper.
    2.  Reduce heat and simmer, covered, 10-15 minutes, or until peas are just tender.  Stir occasionally.  Remove parsley sprig before serving.

  • yield: Makes 6 servings

    • 1 head of escarole, torn into large bite-size pieces (about 8 cups)
    • 2 bacon slices
    • 1/4 cup extra-virgin olive oil
    • 3 tablespoons white balsamic vinegar
    • 1/2 cup finely chopped shallots
    • 2 hard-boiled eggs, chopped
    • 1 5.5-ounce log soft fresh goat cheese, coarsely crumbled

    Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.
    Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
    Adapted from epicurious.com

  • Makes 6 servings
     
    3 cups Brussels sprouts
    3 Tbsp.  red wine vinegar
    3 Tbsp. honey
    1 Tbsp. minced shallot
    2 tsp. Dijon mustard
    1/3 cup walnut or olive oil
    salt and pepper, to taste
    3/4 cup chopped walnuts or pecans
     
    1.  After cleaning sprouts, cut an X with a paring knife through the stem end to assure even cooking.  Steam in a vegetable steamer until just barely tender, about 6 minutes.
    2.  Combine vinegar, honey, shallots and mustard in a jar with a tight-fitting lid.  Let sit for 5 minutes.  Add oil, salt, and pepper.  Close lid, and shake well to emulsify.
    3.  Toss cooked Brussels sprouts with the vinaigrette and walnuts.  Serve immediately.

  • Makes 6 servings
     
    2 Tbsp.  sesame oil
    1/2 cup chopped walnuts
    1/4 cup chopped onion, shallot, or leek
    4 cups broccoli florets
    1/4 cup sweet pepper strips
    2 Tbsp. soy sauce
     
    1.  Heat oil in skillet until hot.  Add walnuts and onion;  stir-fry for 1 minute.
    2.  Add broccoli;  continue to toss for 3-4 minutes.
    3.  Add pepper and soy sauce;  cook 1 minute longer.  Serve immediately.
     

  • Serves 8-10
    This recipe might even convert the Brussels sprouts haters of the world...(ahem, Roger.....)

    • 6 tablespoons (3/4 stick) butter, divided
    • 1/2 pound shallots, thinly sliced
    • Coarse kosher salt
    • 2 tablespoons apple cider vinegar
    • 4 teaspoons sugar
    • 1 1/2 pounds brussels sprouts, trimmed
    • 3 tablespoons extra-virgin olive oil
    • 1 cup water
    • optional: 6 slices of crispy cooked bacon

     

    Preparation
    Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
    Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper. Crumble chunks of bacon and mix in, optional.

  • Serves 8-10
    Slow-cooked, jammy shallots are an sumptuous and unexpected addition to these buttery mashed potatoes.

     

    Ingredients
    For shallots:

    • 3 tablespoons unsalted butter
    • 3 tablespoons sugar
    • 1 pound small shallots, peeled
    • 2 sprigs fresh thyme
    • 1/4 cup extra-virgin olive oil
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper

    For potatoes:

    • 3 pounds Yukon Gold potatoes
    • 1/2 cup whole milk
    • 6 tablespoons unsalted butter, at room temperature
    • 1/3 cup sour cream
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • Special equipment: large heavy skillet with lid


    Preparation
    Make shallots:
    In skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.
    Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.
    Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. (Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.)
    Make potatoes:
    Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)
    In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. (Potatoes can be mashed up to 1 day ahead and refrigerated; rewarm in microwave before serving.) Top with shallot confit and serve immediately.

  • Serves 10.
    Roasted carrots, parsnips, and celeriac add great depth of flavor to this unique stuffing. Recipes for the homemade cornbread and the stuffing are included here:

     
     

    CORNBREAD FOR DRESSING
    Makes 12 cups of 1/2 inch cubed cornbread.

    • 1 3/4 cups buttermilk
    • 5 large eggs
    • 2 tablespoons sugar
    • 1 1/2 teaspoons coarse kosher salt
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 2 1/4 cups cornmeal
    • 3 tablespoons melted butter



    Preparation
    Preheat oven to 400°F. Generously butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
    Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD: Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.
     
    STUFFING

    • 1 lb. shallots, cut into wedges
    • 2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound)
    • 2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound)
    • 2 cups 1/2-inch cubes peeled celeriac (about 3/4 pound)
    • 2/3 cup olive oil, divided
    • 1 pound crimini (baby bella) mushrooms, stemmed, caps halved
    • 6 large garlic cloves, peeled
    • 2 teaspoons dried thyme
    • 2 teaspoons dried crushed rosemary
    • 1 1/2 teaspoons dried rubbed sage
    • 6 cups 1/2-inch cubes cornbread (see recipe below)
    • 3 large eggs, beaten to blend
    • 3 tablespoons unsalted butter, melted
    • 1 1/2 cups chicken broth


    Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Place shallots, carrots, parsnips, and celeriac in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to room temperature before continuing.
    Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
    Preheat oven to 375°F. Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat. Add broth and stir to combine (mixture will be very moist). Transfer mixture to prepared dish.
    Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.

  • A Spanish tortilla is essentially a frittata, hearty and protein-packed.
    Serves 6
     
    1 pound fingerling potatoes
    1 cup olive oil
    2 shallots, chopped
    1.5 tsp salt
    1 bunch kale, center ribs discarded
    7 large eggs
     
    Scrub the potatoes and dice them into 1/2 inch cubes to measure 2.25 cups. Heat oil in a non-stick skillet over moderate heat until hot but not smoking. Reduce heat to moderately low, add potatoes, shallots and 1 tsp salt. Cook, stirring occasionally, until potatoes are tender - about 20 minutes.
     
    Meanwhile, cook the kale in a 4-6 quart pot of boiling salted water (1 Tbs. salt per every 4 qts. water), uncovered, until wilted, 2-3 minutes. Drain, then immediately transfer to a bowl of cold water to stop the cooking. Drain again and squeeze out the water from handfuls of kale. Chop coarsely.
     
    When potatoes are tender, add kale and cook, stiring occasionally, until tender, about 5 minutes. Drain veggies in colander set over a bowl, reserving the oil, and let cool for 10 minutes.
     
    Lightly beat the eggs in a large bowl. Stir in the veggies, 1 Tbs. reserved oil, and remaining 1/2 tsp. salt.
     
    Add 1 Tbs. reserved oil (save the rest for use another time) to same skillet, then add egg mixture, cover and cook over low heat until edges are set but center is still soft, about 12 minutes. Remove from heat and let stand, covered, for 15 minutes; eggs will continue to cook slightly.
     
    Shake skillet gently to make sure tortilla is not sticking to it (if it is, loosen it with a heat proof plastic spatula) and slide tortilla onto a large flat plate. Invert skillet over tortilla and, using pot holders to hold plate and skillet together tightly, flip it back into skillet. Round of edges of tortilla with plastic spatula and cook over low heat, covered, for 10 minutes more, or until cooked through. Slide tortilla onto a plate and serve warm, cut into wedges.

  • This is a somewhat-involved soup, made entirely from scratch, but it relies on all your current veggies, plus a few that are still to come.

    Vegetable broth

    • 3 tablespoons olive oil
    • 3 large carrots, peeled, sliced
    • 2 medium onions, sliced
    • 1 medium fresh fennel bulb, sliced
    • 1 medium celery root (celeriac), peeled, sliced
    • 1/2 head of garlic, crushed (with peel)
    • 6 large fresh Italian parsley sprigs
    • 3 bay leaves
    • 1 large fresh rosemary sprig
    • 2 large tomatoes, chopped
    • 2 tablespoons tomato paste
    • 16 cups water

    Garlic croutons

    • 2 tablespoons olive oil
    • 3 large garlic cloves, minced
    • 3 cups 1/2-inch cubes baguette or rustic country-style bread

    Vegetable soup

    • 1 cup dried cranberry beans or cannellini (white kidney beans)
    • 4 small carrots, peeled, sliced
    • 3 large shallots, thinly sliced
    • 3 garlic cloves, minced
    • 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
    • 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
    • 1 cup 1/2-inch cubes peeled celery root (celeriac)
    • 1/2 cup chopped red bell pepper
    • 4 kale leaves, thinly sliced crosswise
    • 2 1/2-pints red and/or yellow cherry tomatoes, cut in half
    • 1/2 cup chopped fresh Italian parsley
    • Freshly shaved parmesan or asiaggo cheese

     
    Preparation
    For vegetable broth:
    Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.
    Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate.
    for garlic croutons:
    Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
    For vegetable soup:
    Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.
    Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing.
    Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.
    Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

  • 2 tablespoons French red vinegar
    2 tablespoons finely chopped fresh shallots
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 teaspoons Dijon style mustard
    6 tablespoons olive oil
    1 tablespoon lemon juice
    1 tablespoon heavy cream
    (may substitute yogurt or omit entirely)

    Using a blender, add first 5 ingredients and, with blender running, add oil. Continue blending. Add in lemon juice and then the optional cream or yogurt.

    • 1 pound green beans, trimmed
    • 1 pound medium shallots
    • 2 tablespoons (1/4 stick) butter
    • 2 tablespoons olive oil
    • 1 teaspoon fresh thyme, chopped
    • Optional: 1/2 pound bacon

     

    Preparation
    Cook green beans in boiling salted water until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain well. Can be made 1 day ahead. Wrap in several layers of paper towels. Seal in plastic bag and chill.
     
    Cut off and discard ends from shallots. Cut shallots lengthwise in half, then remove peel with paring knife. Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and sauté 1 minute. Reduce heat to medium-low; sauté until shallots are browned and tender, about 20 minutes. Sprinkle with thyme. Season to taste with salt and pepper. Can be made 2 hours ahead. Cover loosely with foil and let stand at room temperature.
     
    If adding bacon, cook the bacon in a skillet until crispy and well-done. Drain fat and set aside to cool. Once cool, crumble or chop bacon into bite-size pieces.
     
    Add green beans to shallots (and bacon, if using) in skillet and stir over medium-high heat until heated through, about 6 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

  • Crust

    • 1 1/2 cups all purpose flour
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
    • 1 large egg
    • 1 teaspoon cold water
    • 1 large egg white, lightly beaten

    * Note, if you don't want to make your own crust, you can buy a pre-made crust.
     

    Filling

    • 1 1/2 tablespoons unsalted butter
    • 1/3 cup chopped shallots (about 2 medium)
    • 1/2 pound mushrooms or any other veggie, cut into slices
    • 5 teaspoons chopped fresh thyme, divided
    • 1 cup whipping cream or milk
    • 4 large eggs
    • Pinch of salt
    • Pinch of ground black pepper
    • Pinch of nutmeg
    • 1 cup grated Gruyère cheese

     

    Preparation
    For crust:
    Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Dough can be made 1 day ahead. Keep chilled.
    Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
    Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
    For filling:
    Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms and/or other veggies; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
    Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Mound cheese on crust. Drain mushrooms, if needed. Scatter mushrooms over thyme & cheese. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms & cheese.
    Bake quiche until custard is set, about 25 - 40 minutes. Cool 15 minutes. Serve warm or at room temperature.

  • Ingredients

    • 6 1/2 tablespoons olive oil
    • 6 small-medium unpeeled beets, scrubbed, tops trimmed
    • 1 big bunch of shallots, peeled
    • 2/3 cup pecan halves
    • 2 tablespoons red wine vinegar
    • 1 large garlic clove, minced
    • 2 small heads lettuce, torn
    • 2/3 cup crumbled Gorgonzola cheese (about 3 ounces)



     
    Preparation
    Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.
    Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
    Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.

  • Salad Niçoise (pronounced nee-suaz) is essentially a French composed salad, much like our American Cobb Salad but with tuna, green beans, and potatoes, instead of chicken, bacon, and avocado. Salad Niçoise hails from Nice, on the Mediterranean Sea, though like so many foods we enjoy here of French origin, has changed a bit to adapt to our tastes. Like its American Cobb salad cousin, the Salad Nicoise takes some time to prepare, given all of the ingredients. This is one dish where setting up your mise en place (all ingredients chopped and ready to go) will help the salad come together smoothly.
     

     
    Vinaigrette
    Rounded 1/2 tsp. anchovy paste, mashed with 1 clove of garlic
    1/2 cup lemon juice
    3/4 cup extra-virgin olive oil
    1/2 small leek, minced
    1 Tbsp minced fresh thyme leaves
    2 Tbsp minced fresh basil leaves
    2 teaspoons minced fresh oregano leaves
    1 teaspoon Dijon mustard
    Salt and freshly ground black pepper
     
    Salad
    2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
    6 hard-boiled eggs, peeled and either halved or quartered
    1.5 pounds new potatoes, each potato scrubbed and diced into 1" cubes
    Salt and freshly ground black pepper
    2 medium heads butterhead lettuce or other leaf lettuce, leaves washed, dried, and torn into bite-sized pieces
    3 small ripe tomatoes, cored and cut into eighths
    1 small red onion, sliced very thin
    1 sweet pepper, sliced into long, thin strips
    3/4 lb. green beans, stem ends trimmed and each bean halved crosswise
    1/4 cup niçoise olives
    2 Tbsp capers, rinsed and/or several anchovies (optional)

     
     
    *Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
    1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
    2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
    3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
    4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
    5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

  •  
    Recipe from The Café Brenda Cookbook, 25th Anniversary Edition.
    Permission to share recipe given by Brenda Langton.
     
     
    Topping:
     
    1/2 cup grated Parmesan cheese
    1/2 cup bread crumbs
    1/4 cup pine nuts
    1 tablespoon olive oil
     
    Mix the Parmesan cheese, bread crumbs, and pine nuts together with the olive oil. Set aside.
     
    Gratin:
    1 1/2 pounds fresh spinach (approximately 2 cups cooked)
    4 cloves garlic, minced
    3 shallots, minced
    1 small onion, minced
    2 tablespoons olive oil
    1 medium zucchini, diced
    2 eggs
    1/2 cup half and half or soy milk
    1 teaspoon salt
    1/2 teaspoon star anise powder
    1/2 teaspoon grated orange rind
    fresh cracked pepper
    1 tablespoon chopped fresh herbs: basil, thyme,marjoram, or oregano (or 1/2 tablespoon dried herbs)
    1 cup grated cheese: Swiss, Gruyere, or your favorite kind
     
    Wash spinach and pick off stems. Briefly steam the spinach until it is wilted. Set it aside in a colander to drain. Gently squeeze out excess liquid.
     
    Sauté garlic, shallots, and onion in 2 tablespoons olive oil over medium-low heat until onion is translucent. Add zucchini, and continue cooking until zucchini is lightly cooked, approximately 3 minutes.
     
    Combine all of the cooked vegetables in a food processor or blender. Add eggs, half and half or soy milk, salt, anise, orange rind, pepper, and herbs. Puree until just smooth.
     
    Pour spinach mixture into a buttered 2 1/2 quart dish or individual gratin dishes and top with bread crumbs.
     
    Bake at 375 degrees for 35 to 40 minutes for quart dish or approximately 20 minutes for individual dishes. Gratin is done when the center is firm to touch.
     
    Serve with lemon wedges. Serves 4.
     

  • Apples aren't exactly in season yet, but the combination of sweet/tart apple with the kohlrabi, all mixed together with a mustard vinaigrette is a delight! If you have any hakurei turnips from last week still in the fridge, add them in (julienned like the kohlrabi). You can also throw in some diced celery if you have any on hand.
     
    The Salad
    Thickly peel your kohlrabi and cut into fine julienne strips. Slice or grate an apple - your favorite variety - and toss into a bowl with the kohlrabi. If you're adding turnips or celery, add them to the mix.
     
    Mustard Vinaigrette:
    2 T red wine vinegar, sherry vinegar or fresh lemon juice
    2 shallots, finely diced
    1 garlic clove, minced
    salt and fresh ground pepper
    1 T fresh dijon mustard
    2 T creme fraiche or sour cream
    1/3 c extra virgin olive oil
    2 T snipped chives
    1 T chopped parsley
    3 T capers, rinsed
     
    Combine the vinegar, shallots, garlic, and 1/4 tsp. salt in a small bowl. Let stand for 15 minutes, then vigorously whisk in the mustard, creme fraiche and oil until thick and smooth. Grind in a little pepper, then stir in the herbs and capers. Taste and adjust seasonings to your liking.
     
    Serves 4-6
     
    Adapted from Deborah Madison's cookbook: Vegetarian Cooking for Everyone

  • Baby spinach dressed in a light raspberry vinagrette and tossed with frest strawberries, almonds and creamy goat cheese.
     
    1/2 shallot, finely chopped
    2+ tablespoons of raspberry vinegar
    1/4 cup E V olive oil
    6 oz baby spinach
    5 +strawberries  thinly sliced
    1/3 cup sliced almonds, toasted
    2 0z goat cheese crumbled.
     
    combine the shallots and vinegar in a small bowl.  Add the oil while continuously whisking, set aside.
    Put spinach, starberries, almonds, and goat cheese in a large bowl and gently toss to combione. add dressing to taste and toss once more .  serve immediately
     
    230 cals   120 mg sodium.  8 gr total carbs  5 gr protein.
    whole foods market recipe  ;)