This carrot salad is a healthier version of the classic carrot and raisin salad. We switched out the mayo and used the greek yoghurt instead. You get the same creamy consistency without some of the fat. You can use whatever carrots you have on hand, but we have a fondness for the the rainbow ones as the kids love eating the rainbow! We made the recipe with this lovely JUST DATE SYRUP we got in the mail, which is just that, date syrup, an alternative sweetener that is a healthier low-glycemic index sweetener. Certainly worth a try, however, use whatever you have on hand. Agave and maple syrup will do. The salad gets better over time, so be sure to let it sit for the 3 hours in the fridge.
Rainbow Carrot Raisin Salad
makes about 3 cups
3 cups shredded carrots, about 6 large carrots
¼ cup plus 1 tbsp. of Greek Yoghurt
½ cup raisins
2 teaspoon lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon of salt
1 teaspoon date syrup, agave, or maple syrup
Place raisins in hot water to rehydrate, drain. Mix lemon juice, apple cider vinegar, greek yoghurt, salt and sweetener in a medium bowl. Add shredded carrots and raisins and stir. Refrigerate 2-3 hours prior to serving.
How can it be February already? It seems like just yesterday we were celebrating all things apple with our #aisforalltheapples collaboration. We were blown away by everyone's creativity and approach to the same ingredient. We had pies, tarts, salads, and even cocktails showing off their apply goodness all over instragram. Now, we have put out the call along with @whatannieseating, and our wonderful collaborators are getting crazy with the CARROT! With returning chefs and bakers like @jojoromancer, @bakingthegoods, @smartinthekitchen and @champagneandcookies and some amazing new talents like @lokokitchen, @rushyama, @dianemorrisey and @candacenelson, we bring to you #24carrotgoals. Can you believe this is our 4th ingredient based instagram collaboration? From peas to peaches to apples and now to carrots, we celebrate the bounty of nature!
We were lucky to receive a box of the most beautiful carrots from Babe Farms. We couldn't help but get excited when we saw the yellows, purples and pinks dancing before us! We have taken our love for making pies and tarts and our love of carrots and done a mashup that hits all the right notes. Carrots, with their natural sweetness, can easily swing both savory and sweet, and this tart finds itself somewhere in the middle. The savory notes of the fresh thyme we put in the dough and sprinkle on the carrots, the creaminess of the ricotta and lemon, and the nuttiness of the pine nuts contrast with the carrots sweetness to find balance. You get a faint whiff of dessert, but you still feel like you are eating lunch! We have a host of other carrot recipes on the blog, like the eight-year olds favorite cake, and a zingy Carrot and Cumin Salad with Cilantro, so be sure to check those out as well. And, be sure to find the talented chefs, bloggers and bakers we have listed below online and peruse what they are making. You will never look at the carrot the same way again! This food community is a special one and we hope you will join.
Rainbow Carrot and Ricotta Tart
Makes one 9 inch square tart
(Makes 2 9 inch shells)
1 cup chilled butter
4 tablespoons vegetable shortening
2 1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
6 tablespoons ice water
2 teaspoons apple cider vinegar
1 teaspoon Fresh Thyme
6-8 oz ricotta
2 tablespoons milk or cream
zest of 1 Meyer lemon
2 teaspoons Meyer lemon juice
1/2 teaspoon salt
24-30 baby rainbow carrots, peeled (or you could use about a dozen larger)
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons maple syrup
1 teaspoon fresh thyme
1 tablespoon toasted pine nuts and carrot top sprigs for garnish
Preheat oven to 375
Prepare dough- Put butter, shortening, 2 cups of flour, sugar, salt and herbs into food processor. Pulse until you have small pea sized pieces. Add the rest of the flour and briefly pulse. Pour mixture into a bowl and add apple cider vinegar. Add chilled water to the flour mixture and fold with a large flat spatula until dough comes together, pressing dough as you fold. Flip dough onto floured surface and push into a ball. Divide into two, and gently flatten each half into a disc. Wrap in plastic and let rest in fridge. You can freeze the dough but be sure to put in fridge the night before you want to make the tart. You will need only one disc for this recipe. Dough lasts about 5 days in the fridge and longer in the freezer.
In a large steamer working in batches of the same color carrot, steam carrots whole until just tender, about 7 minutes depending on size. Remove and place in cold water to stop cooking. Slice carrots in half and toss carrots with Olive Oil, salt, pepper, maple syrup and thyme and set aside.
Roll out your dough on a well-floured surface. Lay into a tart pan, making sure you get dough into the corners. Prick bottom with a fork a few times. Add pie weights or beans and blind bake the crust for about 20 minutes until it just starts to brown. Remove from oven. (If you don’t have a tart pan, use a shallow pie dish)
Add filling ingredients in a small bowl. Mix well.
After your shell has cooled to the touch, spread your filling and then arrange the carrots on top. We did a herringbone pattern but you can just lay on top careful not to overlap too much, filling in all the holes.
Bake again for about 20 minutes until carrots have begun to caramelize, and crust is golden brown.
Remove from oven, cool for 10 minutes and remove from tart shell. Sprinkle with pine nuts and some carrot top sprigs and serve.
Here are all the wonderful collaborators!
The Cooking of Joy’s Candied Carrot Rose Tart
Figs and Flour's Thai Peanut Pizza
Cocoa and Salt's Classic Carrot Cake
Jojoromancer's Carrot Pie
Julie Jones' Mum's Carrot Cake
Lemon Thyme and Ginger's Sweet n' Spicy Herbed Carrots
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
What Annie’s Eating’s Roasted Carrots with Carrot Top/Herby Salsa Verde
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeno’s Roasted Carrots with Chipotle Honey Butter
A Worthy Pause's Paleo Thai Curry Carrot Soup
Battered n Baked's Baked Carrot Cake Donuts
Anna Jitlin's Carrot Muffins with Persimmon Topping
Lemon Thyme and Ginger's Sweet and Spicy Herbed Carrots
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
My Love at First Bite's
Rezel Kealoha's Turkish Yoghurt Dip
Cosettes Kitchen's Sumac Spiced Carrot and Feta Salad
More Icing Than Cake's Spiced Quinoa & Roasted Carrot Salad
Measuring Cups Optional's Carrot Curry Soup
Hot Dishing It Out’s Carrot Whoopie Pies with Ginger Cream Cheese Frosting (vegan)
Bee and the Baker's Glazed Carrot Rosette Tart with Honey Ginger Mascarpone
Lady and Larder’s Carrot Crudite Board with Z'atar Hummus
Katie Bird Bakes’ Carrot Cake Scones
Jessie Sheehan Bakes' Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Baking the Good's Roasted Carrot and Herby Feta Galette
Laurel Street Kitchen's
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting
Forty-nine Figs' Carrot Pie
Loko Kitchen's Miso White Carrot Pie with Black Sesame Crust
Gobble the Cook's
Butter Loves Company’s Iced Carrot Cake Cookies
Champagne and Cookies' Savory Carrot and Cauliflower Crumble with Za'atar and Herbed Feta
Easy and Delish’s Carrot Spaghetti
Suburban Pie and Treat’s Carrot Pineapple Raisin Pie
Catgrammer's Triple Ginger Carrot Cake with Cream Cheese Frosting
Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese
Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing
Dukkah Queen's Carrots and Friends Salad (pickled, raw and roasted)
Amanda Skrip's Rainbow Roasted Carrots with Citrus, Fennel and Arugala
Flotte Lotte's Carrot Apple Pie
Cook Til Delicious’ Mini Carrot Cake
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)
Candace Nelson of Pizanna’s Vegan Carrot Birthday Cake
Farm and Coast Cookery's Carrot and Herbed Ricotta Phyllo Tart
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Zestfulkitchen's Moroccan Stuffed Portobellos
Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing
What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter
Diane Morrisey's Harissa and Maple Roasted Carrots and Lemon
Rumbly in my Tumbly's Carrot Chai Pie
Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette
Week Night Bite's
Pies and Prejudice's Carrot Pie with Maple and Cardamon
Feed The Swimmer's Air Fried Rainbow Carrot Chips with Tzatziki
Plum Lucky Pie Pi's Roasted Carrot Pot Pie
Smoothies and Sundaes’ Carrot Cake Sourdough
Blossom to Stem's Caramelized Carrots with Fennel, Ricotta, and Walnuts
Kate Aliberti's "Hop Scotch" Pie- Carrot Custard with Brown Sugar, Honey, Cinnamon and Scotch
Annie Madison's Morning Glory Muffins
The Dirty Whisk's Carrot and Herbed Ricotta Tart
Jill Salama's Carrot Latkes with Cranberry Aioli (Paleo)
Food By Mars' Paleo Carrot Walnut Loaf Cake
The Olive and Mango's Carrot Cake Roll
Easy Gourmet Living's
A Modest Feast's Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta
Seed and Mills' Carrot Cake with Tahini Caramel Frosting
Its a Vegworld Afterall's Zesty Carrot Spirals
Not everyone loves brussels sprouts, but we do and this side dish will be your new favorite. It marries the earthy flavor of the sprout with the tart acidic sweetness of the pomegranate vinegar and maple syrup and the combo is ideal to pair with any roasted holiday meat. The unexpected flavor of the caraway seeds and the pop of the fresh pomegranate creates layers of flavor: sweet, vegetal, tart, spicy from the hint of mustard. Try it for a twist on the basic roasted brussels sprouts for Thanksgiving!
Roasted Brussels Sprouts with Maple Pomegranate Vinaigrette
Serves 6 as a side dish
Dressing makes about 1 cup
5 cups Brussels sprouts, halved
½ teaspoon salt plus more for seasoning
¼ teaspoon caraway seeds
3 tablespoons pomegranate vinegar
1 teaspoon Dijon mustard
2 teaspoons maple syrup
2/3-cup olive oil plus 2 tablespoons
Fresh pomegranate seeds for garnish
Preheat oven to 375 and place baking sheet in oven to get hot.
Toss brussels sprouts with 2 tablespoons of olive and season with salt. Pour onto hot sheet pan, carefully and roast until brown and crispy. About 20 minutes.
While the sprouts are roasting make your dressing.
Whisk together remaining olive oil, salt, caraway seeds, vinegar, mustard and maple syrup. Taste and adjust seasoning as needed.
Toss warm brussels spouts with about 1/3 to ½ of the dressing. Sprinkle with fresh pomegranate seeds.
Mom came up with this recipe as a way to enjoy the bounty of the Farmer's Market. September seems to be tomato season here in Los Angeles, and there is no better time to celebrate the sweet acidity of the tomato! You can easily eat these alone as a condiment to any grilled or roasted meat. You can also pair them with mozzarella for a salad or pasta. And, they would also be delicious over some ricotta as a fancy toast. They keep for a few days in the fridge, so don't worry if you have extra!
2 pints large cherry tomatoes
3 cloves of garlic, minced
¼ cup chopped fresh chives
½ teaspoon salt
1 teaspoon fresh thyme, minced
½ cup olive oil
Heat olive oil in a pan with herbs and garlic on medium heat, being careful not to burn the garlic. Add tomatoes in one layer and salt, and continue to cook for 3-5 minutes until tomatoes burst. Turn off heat, cover and let sit until ready to serve.
For salad add cubes or small balls of fresh mozzarella, tossed together.
Can also be used as condiment for grilled meat or fish.
And, don't forget, we have our wonderful cards for sale on our Etsy site! Check out the latest edition, a larger greeting card of your favorite farmers market finds with recipes on the back!
We love a good corn muffin and this recipe was help conceived by the 11 year old of the family. She has gotten our baking bug, or really she has had it all her life as if there was a girl who loved sugar and chocolate that was her! She has become quite a proficient baker and these were just sweet enough without being cloying. Serve them with chili or any summer grilled meat, and you have a home run!
Corn Bread Muffins
Makes about 18 muffins
½ cup butter, cut into cubes
3 eggs, beaten until light and foamy
2 cups of milk
1 tsp. lemon juice
14 ¾ oz creamed corn
1 ¾ cups corn meal
2 tablespoons sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Preheat oven to 425
Grease or spray the muffin tins.
Mix all dry ingredients in a large bowl. In another bowl where you have beaten the eggs until light and foamy, add the wet ingredients and whisk. Then, pour the wet ingredients into the dry and whisk until incorporated.
Place a small cube of butter into each muffin cup and add one ladle, about a cup, of muffin mixture to each.
Bake for about 18 minutes or until a toothpick comes out clean.
Serve with honey and butter!
And, don't forget, we have our wonderful cards for sale on our Etsy site! Get these muffins in out baked goods set, and check out the latest edition, a larger greeting card of your favorite farmers market finds with recipes on the back! And, for the next few days, we are having an end of summer sale where everything is 15% off!
We are still loving all things stone fruit this summer. There is no better time then now to enjoy the tangy sweetness of these delicious fruits. Throwing it back to our amazing collaboration in June with over 60 other food lovers and bloggers #summerlovespeaches this salad is a new twist on a classic. Adding in peaches and nectarines to your favorite Caprese salad, brightens up a much loved dish. The sweetness of the fruit pairs nicely with the acidity of the tomatoes and the burrata, oh the burrata, brings it all together with its luscious creaminess.
Nectarine, Peach, Tomato and Burrata Salad
2 ripe peach, sliced into wedges
1 ripe nectarine, sliced into wedges
2 large heirloom tomatoes, your choice, sliced into wedges
1 pint of cherry tomatoes, halved
2 balls of Burrata
1-tablespoon balsamic vinegar
1-2 tablespoons olive oil
1-tablespoon fresh basil, diced or torn
Salt and pepper to taste
On a platter, arrange the tomatoes, peaches and nectarines. Sprinkle with salt and pepper. Drizzle olive oil and vinegar over. Tear cheese into bite-sized pieces and scatter over the tomatoes and fruit, and then sprinkle with basil.
We have also launched a new set of cards this time with our recipes on the back! Each set comes with 6 5x7 inch blank cards and envelopes and all have your favorite Farmers Market photos on the front and a recipe inspired by the ingredient on the back! From Cherry Cream Pie to Bacon and Eggplant Pasta, we are sharing some of our favorites! And, for a limited time we are offering free shipping on orders over 20.00$ with the code FREESHIP20. Check out our Etsy store to order!
This is a tasty side salad that goes with any grilled summer meat. The dressing is creamy and rich without being overbearing, and the addition of dill gives it an herby kick. Avocado is a nice way to get that luxurious creamy texture without having to add mayo or sour cream to a dressing. Feel free to omit the Arugula (although the spicy greens add a nice counterpoint to the dressing,) and just go with the green beans and tomatoes.
Green Bean Salad
1/2 a basket of cherry tomatoes, sliced in half
1/2 pound green beans, trimmed
1 pound arugula
Avocado Dill Dressing
8 cloves garlic
2 tablespoons of white balsamic vinegar
1 tablespoon of balsamic vinegar
1 tablespoon fresh dill
1/2-1 cup Olive Oil
1 teaspoon salt
Preheat oven to 350. Quarter shallot. Wrap garlic in aluminum foil to make a small packet. Place shallot and garlic on baking sheet and bake for 20-30 minutes until soft and beginning to caramelize.
Prep green beans by removing tips and steam until just tender but still having a bite. Shock in cold water to stop the cooking and set aside.
Dressing: Peel garlic and place in blender with the rest of the dressing ingredients. Blend until creamy, adding more olive oil if needed.
Toss green beans, tomatoes, and arugula with dressing and serve.
We have also launched a new set of cards this time with our recipes on the back! Each set comes with 6 5x7 inch blank cards and envelopes and all have your favorite Farmers Market photos on the front and a recipe inspired by the ingredient on the back! And, for a limited time we are offering free shipping on orders over 20.00$ with the code FREESHIP20. Check out our Etsy store to order!
This side dish has been a summer staple for as long as we have been cooking. While a traditional creamy coleslaw is a tasty addition to any bbq plate or turkey sandwich, Aunt Rose's coleslaw is a lighter alternative to any summer meal. The vinegar base gives just enough punch to cut though the fat of a pulled pork, or skirt steak, and the addition of celery seeds and dried mustard lends a spicy herbal note to the cabbage. This dish travels well, and can be doctored with whatever peppers you have in the fridge.
Aunt Rose’s Coleslaw
Medium head of white or red cabbage or a mix of half and half
1 small onion
¾ cup Vegetable oil
¾ cup sugar
1 cup white vinegar
1 small green pepper, seeded and shredded
3,4 carrots, peeled and shredded
1 teaspoon dried mustard
1 teaspoon celery seed
1 teaspoon salt
Shred cabbage and onion in food processor and then sprinkle with salt and let stand for 1 hour. Then add dry mustard and celery seed to vegetables and set aside.
Cook on low the oil, sugar and vinegar until the sugar dissolves and let cool. Pour liquid over cabbage. Top with carrots and green peppers. Do not mix. Cover and refrigerate overnight. Mix next day and serve.
This easy dip or condiment enhances most dishes with which its paired. It cuts through the richness of lamb and adds a creamy dimension to falafel. It also makes a great dip with veggies and pita. Serve it as a side for any grilled meat you are throwing on the fire this summer. The littlest chef can easily help mix and let the other kids get in on the grating. If you have any left, thin with a bit of water and instantly you have a tasty dressing for your next dinner.
Makes about 2 cups
½ large cucumber, grated
juice of 1/2 lemon
zest of 1 lemon
3 cloves of garlic, minced finely
½ tsp. of salt
1 cup plain Greek yogurt
2 tablespoons minced chives
Mix all the ingredients and enjoy!
Serve with falafel, lamb or lamb meatballs or just as a dip with pita.
This dish screams fall. While it hasn't been very cold here, we were still craving a hearty dinner showcasing some fall veggies. The squash and pancetta combination gives you that ideal sweet and savory taste that makes the time it takes to make risotto in the first place, worth it. Yes, there is a lot of stirring but this is where you can enlist a child over ten or a husband to get in the game and help out. Creamy, salty, sweet, delicious.
Acorn Squash Risotto with Pancetta
1 small yellow onion, diced
5 slices of pancetta, diced
2 cloves garlic, minced
1 tablespoon olive oil
6 cups chicken or vegetable broth
1 ½ cups or Campanini or Arborio Rice
2 cups peeled and diced acorn squash
½ cup white wine
1 cup Parmesan cheese
1 tsp. salt plus more salt and pepper to taste
1 tablespoon parsley, minced
Place stock in a pan and warm.
In a Dutch oven or deep pot brown the pancetta then remove. Add olive oil, onions and 1 teaspoon of salt and sauté on medium heat until softened, about five minutes. Add squash and garlic and sauté for 2 minutes, and then add one ladle of warm stock and cover for about 5 minutes until the bottom of the pot is dry again.
Add the rice and stir, toasting the rice for about 2minutes. Then, add the wine and stir until liquid is absorbed. Then, continue adding one or two ladles of stock in at time, stirring continuously only adding the next one when all the liquid has been absorbed.
After about 20 minutes rice should be done, there will be no more bite left in the rice, tender. If you run out of stock and rice still needs more time add a little warm water and continue stirring.
When rice is cooked stir in half of the cheese and the pancetta and then serve with the remaining cheese and parsley sprinkled on top.
This is a very hearty and tasty salad that can easily charm any dinner guest as it has all the components that make for a great dish, savory, sweet, nutty and green. You could add a cup of cooked quinoa and it easily can be a main dish for a vegetarian. By having some vegetables roasted and some raw you get the balance of char and earth and the tahini dressing is a favorite even of my six year old.
Kale and Roasted Broccoli Cauliflower Salad
½ cup toasted sliced almonds
1 small head cauliflower (about 1 ½ lbs.) broken in florets
1 small head of broccoli (about 1 ½ lbs.) broken in florets
¼ tsp. of cayenne pepper
¼ cup olive oil
1 teaspoon Kosher salt
½ teaspoon salt
¼ cup tahini
3 tbsp. fresh lemon juice
10 cups stemmed and chopped kale (about 1 bunch) or torn escarole
½ cup pomegranate seeds
2 cloves of minced garlic
1 teaspoon agave
1-2 tablespoons of water to thin out
Heat oven to 450° F. On a rimmed baking sheet, toss the cauliflower & broccoli with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt. Roast, tossing once, until golden and tender, 20 to 25 minutes. Meanwhile, whisk together the tahini, lemon juice, 2 tablespoons of oil, water, and ½ teaspoon salt and agave (adding more water if necessary, to achieve the consistency of heavy cream). Toss the kale, almonds, veggies, and pomegranate seeds with dressing and serve.
We are always experimenting, trying to find new ways to spice up a salad. Lately, we have been obsessed with grilling some of the vegetables and combining them with raw. It gives the salad a nice combination and texture of soft versus crunchy and the char on the grilled veggies imparts a nice smoky flavor. What really though turns this salad on in the vinaigrette. Sweet, floral, spicy, tart, and tangy. It hits all the right umami notes. Try leftovers in a rice bowl with some steamed spinach and baked salmon.
Kale, Grilled Vegetable and Grilled Chicken salad with Coconut Lime vinaigrette
3 cups kale, stemmed and sliced fine
2 cups red leaf lettuce sliced or shredded into bite sized pieces
1 small eggplant sliced into ¼ inch rings
5 scallions with tips removed
1 zucchini sliced long ways into ¼ inch thick pieces
1 yellow squash sliced long ways into ¼ inch thick pieces
1 firm stone fruit, diced (can be plums or peaches)
¼ cup radishes thinly sliced
2 Persian cucumbers, diced
1 chicken breast
½ -1 cup coconut lime vinaigrette
½ teaspoon salt
½ teaspoon pepper
On the grill or in a grill pan, grill eggplant, squash, zucchini and scallions until tender, then dice. Set aside.
Season chicken breast with salt and pepper and grill in pan or on grill. (About 5 minutes per side.) Remove from heat and dice.
Dress kale with ½ cup dressing and massage. Let kale sit for at least five minutes.
Toss all ingredients together and add more dressing to your liking.
Coconut lime Vinaigrette
Makes about 2 cups
Juice of 3 limes
Zest of 3 limes
6 tablespoons fish sauce
3 tablespoons of fresh mint, minced
1/3 cup fresh cilantro, minced
1-cup full fat coconut milk
3 cloves garlic minced
1 Serrano pepper, seeded and minced
3 tablespoons brown sugar
Whisk together the lime juice, fish sauce, garlic and brown sugar until sugar dissolves. Add the rest of the ingredients and whisk until mixed.
Serve with rice bowls or as dressing for any salad including the Kale, Grilled Vegetable and Grilled Chicken salad.
The little one loves soup, so we are always trying to find new combinations. This "classic" gets a twist by the use of the bounty of late summer heirloom tomatoes. The fennel seeds add a sweet undertone and feel free to experiment with different varieties of heirlooms. When we make it for the kids, we add a gooey grilled cheese on the side for dunking and for the adults a fresh salad.
Heirloom Tomato Soup
2 stalks celery, diced
1 large carrot, diced
1 large onion, diced
1 shallot, diced
4 cloves garlic, minced
3 tablespoons Olive Oil
1 tsp salt
1 tablespoon of fennel seeds
1 tsp dried oregano
2 tablespoons of flour
1 small can tomato paste
8 cups vegetable broth
1 tablespoon sugar
4 large heirloom tomatoes or 6 small, peeled and roughly diced
1 tablespoon fresh basil, sliced
In a large pot heat olive oil over medium high heat. Add onions, carrots, shallots and celery and saute until translucent. About seven minutes. Add fennel seeds, garlic, and oregano, and cook another few minutes. Add flour and cook for two minutes, then add tomato paste. Cook for one more minute and watch the heat so bottom does not burn.
Add tomatoes, then broth and bring to a boil. Add sugar and stir, then turn heat down to medium low and simmer for 40 minutes.
Turn off heat and let soup cool. In small batches, puree in blender and then place back on stove. Adjust seasoning and serve with a sprinkle of basil on top.
*optional toppings can be shredded parmesean cheese, toasted croutons, a pinch of red pepper flakes, sour cream.
*to peel tomatoes: bring a large pot of water to boil. Make a small x on the bottom of each tomato and plunge into boiling water for 45 seconds. Remove and place in bowl of ice water. Skin should just slide off.
This dish is a great summer into fall side dish as it takes advantage of green beans still in season but captures the richer, toastier vibe of fall. The balsamic and thyme start the palate thinking about the flavors to come.
Green Beans with Balsamic Glazed Onions
1 lbs fresh pearl onions
1/4 cup balsamic vinegar
1 tablespoons unsalted butter
1 tablespoon oil
1 teaspoon ground pepper
½ teaspoon salt
½ teaspoon finely chopped fresh thyme,
½ lbs fresh trimmed green beans
¼ cup olive oil
½ tablespoon Dijon
Blanch onions in large pan of boiling water. Drain & refresh under cold water. Trim the root ends and slip off the skins.
Preheat the oven to 400 F. In a small saucepan, combine ¼ cup of balsamic, butter, vegetable oil, thyme, 1 tsp of the pepper and ½ tsp of the salt and stir over moderately low heat until butter is melted. In a bowl, toss the onions with the vinegar mixture to coat. Spread the single layer on a baking sheet and roast for 35 - 40 min, stirring often, until evenly browned.
Meanwhile blanch green beans until tender in boiling salted water- about 4 min. Drain and refresh under cold water, then set aside. In a bowl, combine the olive oil, mustard and remaining vinegar and the rest of the salt and pepper. Add the green beans and the roasted onions to the dressing and toss well. Transfer to a large casserole dish (Can refrigerate here), preheat oven to 350. Cover and bake the room temperature green beans and onions for 20 min until heated through.
This is a light salad that is redolent with freshness. The grapefruit and fennel are a classic combination as the sweetness of the fennel pairs with the tang of the citrus, The cheese gives the salad a salty component to balance the spicy Arugula. It is great paired with fish. We only had yellow grapefruit for this, but pink grapefruit would be an even better choice. Play around with the citrus.
Grapefruit and Fennel Salad with Arugula
3 medium to large bulbs of fennel
1 pound of Arugula
1 cup of Parmesan, shaved
2 pink grapefruits, zested, segmented, then juiced
Juice from grapefruits
½ teaspoon salt
½ teaspoon honey
1 teaspoon minced parsley
2 tablespoon lemon juice
½ cup olive oil
zest from grapefruits
For dressing add salt, zest, parsley, and citrus juices to bowl and whisk until salt dissolves. Add honey and olive oil and whisk until combined.
Slice fennel bulbs with a mandolin into thin slices then toss with remaining ingredients and dressing. Serve immediately.
Tip- to prepare grapefruits. First zest, then carefully slice off rind exposing pink flesh and leaving no white pith. With a sharp paring knife cut along thin white pith between segments. Once all are done, squeeze the leftover to use juice.
Inspired by the bounty of peas in the garden, this simple pasta dish is a great thirty minute meal. You could easily use frozen peas, just follow the same recipe. The peas give the dish a slight sweetness which is a nice counterpoint to the cheese. The bread crumbs give the dish a toasty crunch. The kids gobbled it up!
Rigatoni with Fresh Peas and Parmesean
1 cup fresh, shelled peas
½ cup panko bread crumbs
2 garlic clove, minced
2 tablespoons olive oil plus 3 tablespoons
½ cup grated parmesean
½ cup heavy cream
¼ cup basil leaves, torn
1 box rigatoni
salt and pepper to taste
1 tablespoon lemon zest
Bring large pot of salted water to boil. When boiling, add peas and blanch for 3 minutes. Remove peas and chill in ice bath until ready. Add pasta and cook until al dente, reserving ½ cup pasta water.
In sauté pan heat 2 tablespoons of Olive Oil. Add garlic and bread crumbs. Saute until light brown and toasty. Place in small bowl and set aside. In same pan add cream, and heat on medium until bubbling and beginning to reduce. Add peas and season with salt and pepper. Keep on low heat, stirring occasionally. You want the cream to thicken slightly. Add reserved pasta water and cheese.
Toss pasta with peas and cheese sauce and the bread crumbs. Add remaining Olive oil, basil, and lemon zest.
This dish is inspired by one of our friends, Lisa, based on a recipe from a popular British restaurant. It has worked its way into heavy rotation as its both savory and sweet, with a layer of spice not usually found in a simple vegetable side dish. The cumin beefs up the flavor, and we never have any left at the end of a meal. Sometimes we serve it sliced on angles into bite sized pieces, and sometimes we leave the carrots long, just sliced in half for variety.
Carrot and Cumin Salad with Cilantro
3 cups rainbow carrots
2/3 tsp. cumin seeds (if you don’t have a small spice grinder, you can use ground cumin, just omit the roasting portion of recipe.)
1 garlic clove
2 tablespoons lemon juice
1/3 tsp. sugar
½ cup olive oil
¼ cup fresh cilantro, roughly chopped
½ tsp Sea salt
Peel carrots and boil whole in salted water until just tender. Remove and shock in ice water, then let dry. Roast cumin seeds in small skillet over medium heat until fragrant and color darkens, 2 minutes. Grind cumin in mortar and pestle or in small spice grinder and add garlic and 1/2 tsp. salt. Pound. Mix in lemon juice, sugar, and olive oil with garlic. Toss carrots in cumin dressing and sprinkle with chopped cilantro and serve at room temperature.
My dad is our toughest critic, but these beans always pass muster. They have just the right balance of sweet and savory and work well with a crowd. They have been a staple of our annual 4th of July barbecue and we rarely have leftovers.
BBQ Baked Beans
2 cans vegan beans
3 cans drained, baked beans
½ red onions, chopped
3 cloves garlic, minced
½ red jalapenos, minced
¼ cup green pepper, chopped
¼ cup red pepper, chopped
¼ cup brown sugar
¼ cup molasses
1 teaspoon dry mustard
¼ cup yellow mustard
¼ cup ketchup
1 tablespoon Worcestershire sauce
3 tablespoons Olive Oil
Preheat oven to 325.
Saute onions, garlic, jalapenos, peppers in olive oil. Then add brown sugar, molasses, mustard, ketchup, and Worcestershire sauce. Combine beans into mixture.
Bake for an hour to caramelize.
A square meal is satisfying, nourishing, complete.
A round table includes all.