1 cup salted, roasted pistachios chopped so they are about the same size as arils and rice
4 green onions (Some goes in the dressing.)
1 cup feta cheese
4 cups of cleaned salad greens or Spring Mix (mesclun, spinach, red leaf, frisée, radicchio, and arugula)
Zest from 1 large lemon
Juice of 1 large lemon
3 TBSP thinly sliced green onion tops (Save the rest for the salad)
1 tsp maple syrup
1/2 tsp ground ginger
1/2 tsp ground coriander
2 TBSP high quality extra virgin olive oil
Maldon salt flakes to taste
Pepper to taste
Bring the wild rice to a boil in lightly salted water. Turn down to a simmer, put the lid on, but not completely (I put a wooden spoon in to keep the lid slightly ajar) and let cook for about 20-30 minutes, stirring occasionally, remove from heat, put the lid completely on for about 5 more minutes. Dump into a large colander and let it drip dry. Leave it for an hour or more. I made it the day before and just fluffed it up when I was ready to make the salad.
Remove the arils from the pomegranate and clean, removing all the pith. This method I learned on YouTube works well.
In a large bowl, add the wild rice and put the dressing on. If you dress the wild rice first, all the rest of the salad gets dressed as it is added. Add the greens and the remaining half of the green onions. Stir a bit, then add the pomegranate and pistachios.
Just before serving, break up the feta cheese and add it.
It’s crunchy, nutty, tart, umami, and ever bite is delicious. Except for the greens, everything is small.
I put the cast iron pan on medium heat. Tossed in a pinch of anise seed and let it heat up so the oils release.
I cracked 3 eggs and beat with a fork until completely blended. I added 2 TBSP of cold water and beat to smooth.
I then added 1 tbsp of butter and tossed in the cleaned, and chopped chard, sautéing quickly. It is done in two minutes of so. I removed from heat and set aside, scraping the pan to remove all the chard.
I added 1 tbsp of butter and tilted the pan to make sure every inch is covered with butter. I poured the beaten eggs and tilted again to spread evenly. Then I lift the pan up and drop it, bang-bang, to get the bubbles out. It seems to make it really set, somehow. Turn the heat down to medium-low.
While it cooked a bit, I grated 1/4 inch slice of sharp cheddar cheese, about 1/4 cup. I sprinkled it over the eggs. Added some salt and pepper, then spread the cooked chard over this.
When spreading the cheese and chard, make sure to leave about 1/2 and inch clear from the edges so when you fold it over, it will “seal’ and not gape open with chard leaking out. As soon as the egg is set, slide out on a plate, folding it over as you place it on the plate.
While there is not very much cheddar, it adds just the right amount of creaminess to offset the slightly sharp flavor of the chard. The aromatic anise is exquisite with eggs.
I got a honeydew melon from the Harvest Share this month. It’s not my favorite melon as the flavor is not very strong. I was thinking of ways to use it and saw the cilantro sitting in a jar of water in my fridge and thought that might be good. I pulled off leaf and stuck it on a chunk of melon and tried it. It was good, so I set out to make a salad of it.
2 cups of honeydew cut into chunks
handful of cilantro leaves
2 tsps of seasoned rice vinegar
a sprinking of Tajín
Assemble the ingredients in a bowl and enjoy. Makes one large 2 cup serving. The sweetness of the melon is a perfect foil for the flavor of cayenne and dried lime from the Tajín
Recently I saw a restaurant menu that offered a carrot sandwich. It included grated carrots, cheese and maple syrup. I was reluctant to try it because I think carrots are very sweet on their own, but it got me thinking about what I might like on a sandwich. This is what I came up with.
1/2 cup of grated carrots
1/2 cup of finely chopped cilantro
2 tsp of seasoned rice vinegar
2 tsp mayonnaise
Cayenne, salt, and pepper to taste
I grated a medium carrot on the second to finest side of a box grater. I chopped a small handful of cilantro, including the stems. I added mayo, rice vinegar, and spices and stirred.
You should use this right away. It does not improve by sitting overnight as water is drawn out of the carrots, making it more watery.
I added some roast pork, but it would be great with turkey, chicken, and even beef. It also works on its own without meat if you want a vegetarian sandwich. I used enough cayenne that it does not work as a salad, it’s grated too finely and is too spicy. It needs the bread to balance the spiciness.
So, I had a hankering for potato salad last month, but had no potatoes. No problem, I decided to use yams instead. But then, I had no celery and no pickles either. I did have broccoli, so I thought why not? Well, it turned out so delicious I made it again, even buying broccoli for the purpose of making the salad. So here it is.
Peel and cube 4 medium yams. Makes about 6 cups of yams. Add to salted boiling water and cook for about 10 to 15 minutes, so they are fork tender. Rinse in cool water so they stop cooking. Drain and refrigerate until completely cooled.
Peel and dice one large red onion.
Peel the stem of a broccoli top. Chop the stem and florets into small pieces.
Mix together and dress with your preferred dressing.
My dressing is a light lemony one with a hint of mustard.
I zested one lemon into the salad.
In a bowl, I mixed the juice of one lemon (2 TBSP) with 2 TBSP of apple cider vinegar and 2 TBSP of olive oil. I then added 1 tsp of mustard, salt, and pepper and mixed together. Then I tossed it with the salad. This makes about 8 cups of salad.
It’s very light and fresh in flavor, allowing the yams to be the star.
pinch of baking powder (optional, 1/2 tsp per pound of onions, so a pinch only)
1 pear, peeled, and sliced
2 TBSP pecans, chopped
1/2 cup mozzarella cheese
In a saucepan on low heat, melt the butter. Add the thinly sliced onion, carefully separating all the rings. Stir and add a bit of salt and continue to cook on low heat for a long time, checking occasionally and stirring. Be patient and go read a book. You can cook it on higher heat, but the goal is not one single bit onion getting charred, so I slow cook it for an hour or even longer. After the onions are softened, you can add a pinch of baking powder to speed the Maillard reaction. I like to add a bit of molasses to make the flavor just that bit more complex. You could also bake it in the oven at 350° but it stains the sides of the pan above the onions and is hard to clean.
While the onions are cooking you could make the bread dough using this recipe a friend gave me. This makes enough dough for eight pizzas or four artisanal boules. I make it and just keep it in a plastic container in the fridge to use when I need some dough. I use it for boules, for pizzas, for fry bread, and for wrapping around cocktail sauces or cheese for snacks. Anyway, the two hours the onions take is plenty of time for the first rise of the dough.
Turn the oven on at 400°
Roll the dough out as thin as you can and then roll the edge to the center, just one roll so you have a bit of an edge to keep anything from going on the baking sheet.
Spread the caramelized onions on the dough and spread to the edges.
Place the pear slices evenly over the “pizza.”
Sprinkle the mozzarella and pecans over the top.
Bake for 20 minutes. Makes two services of two slices each.
Let cool for about 10 minutes and cut into four pieces. Letting it cool makes it easier to eat and the flavors are more intense when they aren’t too hot. Also, when it’s hot out of the oven, everything will slide right off the bread.
This is delicious, caramelized onions and pears are pure magic. I’ve made this with blue cheese too and it is delicious as well.
In a saucepan, bring 3 cups of salted water to a boil, add 1 cup of rinsed wild rice. Let cook on a low boil for 40 minutes or until rice is tender. Check frequently and stir so it does not boil dry. Pour into a colander when done and let drain until completely dry. I left it in the fridge overnight. I added salt and pepper to taste in the morning. Seasoning during each step makes for a richer flavor without over-seasoning.
Clean 1 pound of Brussels sprouts, cut the bottoms and any damaged leaves, then slice into thin strips that you can break up into individual pieces. After I finished cutting all the sprouts I broke the slices up by working with my fingers.
Chop one small red onion
Heat a skillet on medium, grate fresh nutmeg into the pan and toast until the aroma rises. Add a few handfuls of sprouts and saute until just warmed through. Repeat until all the Brussels sprouts have been sauteed.
.In same pan, toast 1/4 cup of slivered almonds.
Mix onion, Brussels sprouts, and wild rice in a large bowl. You can either add the almonds or set to the side and add when serving (It keeps them crunchier.)
Make mustard vinaigrette to dress the salad.
1/4 cup extra-virgin olive oil.
1 tablespoon maple syrup.
Juice from 1 fresh-squeezed lemon
1/2 teaspoon Dijon mustard.
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper.
Stir this into the salad and let rest. It really takes a couple hours minimum to reach its best flavor, so make ahead and let rest. I made this for Thanksgiving Dinner. It makes 8 servings. It was a hit, there’s a nice toothiness from the rice, a nutty flavor, and a bit of crunch. It’s also colorful with the brown, bright green, and the purple of the onions, looking lovely on the table.
This was easy and delicious. I have been experimenting with masa harina to figure out ways to cook with it since I got a huge bag from Harvest Share. I’m not fond of cornbread so I wanted to go in a different direction. I made the salad first and made more than I needed for the masa cakes.
For the salad, this makes enough for 8 masa cakes, but is also good on grilled cheese and with sandwiches. So I don’t mind.
1/2 bunch of kale, cleaned, stripped off the stem, and finely chopped. This is about 3 cups of kale.
1/2 TBSP olive oil
Juice from 1 fresh lemon
1 tsp kosher salt.
1 small red onion, thinly sliced.
1 medium sweet potato, peeled, cut into small pieces, and parboiled in salted water.
Mix these first four ingredients together and rub the oil, salt, and lemon into the kale to soften it. Add the sliced onions. Drain the sweet potatoes and add to the kale. Let rest for an hour or more in the fridge.
For the Masa Cakes, this makes four masa cakes.
1 cup whole milk
1½ tablespoons butter, sliced
1 cup masa harina corn flour
Dash of Kosher salt
1 teaspoon sugar
1/3 cup grated cheese (I used pepper jack)
1 tablespoon extra-virgin olive oil
Mix together the masa, salt, sugar, use a pastry cutter to cut in the butter, add milk and stir together until smooth, add the cheese and mix it in. Divide into 4 balls.
Using a piece of wax paper, but one ball of dough between two layers of wax paper. Press flat to about 1/4 inc. I used a small bowl and pressed down to make the edges smooth, tossing remaining dough back in the bowl to use. This will make 4 masa cakes.
Heat a griddle on medium and put about 1/2 tbsp of olive oil on it. When it’s heated, put two on the griddle to cook, about 3 to 4 minutes on each side.
When you’re ready to serve, fry an egg over-easy. You could poach them instead.
Assemble by putting a torta cake on your plate. Then put a handful of kale salad on top of the cake. Add the over-easy egg so when you eat it, the egg dresses the salad.
This is an easy recipe but must be made in two steps. First, you want to marinate a cucumber in some vinegar with dill weed, salt, and pepper.
1/4 cup white wine vinegar
1 tbsp dill weed
salt and pepper
Slice the cucumbers and put in a sealable container. Add vinegar, dill weed, salt, and pepper. Put the lid on and shake. Stick in the fridge for a few hours or overnight. Since you are only using the cucumber slices, you can reuse the vinegar to pickle another cucumber. I like this on sandwiches and have used it on a fried chicken sandwich and on a sandwich with slices of London broil.
Now on to the sandwich. Heat a cast iron skillet on low (3 out of 10 on my stove). Butter one side of a slice of rye bread and lay butter side down in the skillet. Layer thin slices of Havarti Dill cheese to cover all the bread. Then layer the cucumber slices. I layered two layers of cucumber because I think Havarti is a relatively sweet cheese and wanted more vegetable than cheese. Please the second slice of rye on top. Let cook until the cheese is melted and the bread is grilled. Flip and cook the other side. Remove, cut in half and serve.
It’s very important the cucumber marinate so it’s more pickle than cucumber. The unctuous cheese needs that vinegary bite. The dill in the cucumbers reinforces the dill in the cheese. The cucumber retains just enough of its crunch to give you a bit of toothiness. It’s delicious and easy.
1 tablespoon butter, softened
1/2 cup butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking powder
salt to taste
3/4 cup white sugar
1 tablespoon caraway seed
1/2 cup milk
Lemon zest from 1 lemon.
Sour Cherries (pitted)
Preheat oven to 350° F.
Grease and flour the bottom and sides of an 8-inch square cake pan with softened butter. I actually just used the butter wrapper paper.
Sift together flour, salt, and baking powder. Add lemon zest.
Cream 1/2 cup butter and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Stir in sour cherries. Spoon batter into prepared cake pan. It’s pretty thick and gloopy, but it works.
Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
This is a zingy cake what with lots of lemony flavor from the zest and the pucker power of sour cherries. But somehow it’s just perfect.