It’s definitely Kimchi week with your napa cabbage, scallions and radishes. I’ve been making it the last couple of years and love having a couple of jars in the refrigerator at all times. I’m devoted to the linked recipe from Tigress in a Pickle below. And if you don’t like or want to make kimchi there is another suggestion for the gorgeous napa cabbage and lots of fun dishes for the spinach. Enjoy all the shades of green this week!

French Green Lentils and Pasta with Spinach, Bacon and Goat Cheese
Saag Paneer (link)
Salsa Verde
Chickpeas and Spinach
Kimchi (link)
Napa Cabbage with Hot Bacon Dressing
Bok Choi Fried Rice with Peanuts and Coconut Milk
Green Salad with Peanut Dressing

French Green Lentils and Pasta with Spinach, Bacon and Goat Cheese

I came up with this dish last week to use the beautiful spinach in the share and now we get more this week so I get to share the recipe. It’s simple and could be adapted in a variety of ways—could be made into more of a soup (omit the goat cheese) and served hot, garnished with some parmesan shavings, etc.

The combination of tiny tubular pasta and lentils is a classic Roman one.

¾ cup French Green lentils
¾ cup small, tubular pasta like Tubetti or Ditalini
¾ – 1 lb spinach, washed
2 slices bacon, diced (optional)
2 ounces fresh goat cheese or feta
Olive oil
Salt and freshly ground pepper

Cook the lentils in plenty of salted water (or vegetable broth) until tender but still retaining their shape (about 15-18 minutes). Remove the lentils from their cooking liquid with a spider or small sieve (if you have one) and set aside. This way you can cook the pasta in the already hot and seasoned lentil water and save time. You can also start over or do them simultaneously. Cook the pasta and drain.

Meanwhile, render the bacon in a large sauté pan for just a few minutes. Add the spinach and a pinch of salt and cook for another minute or two, just until the spinach is wilted and tender. Add the lentils and pasta to the pan and briefly warm through—doesn’t need to be hot. Turn the mixture onto a serving platter, drizzle generously with good olive oil, taste and season with salt and pepper and scatter over the goat cheese. Enjoy warm or at room temperature.

Saag Paneer

This classic Indian dish prominently featuring spinach is fun to make, including the paneer, which is quite simple.

Salsa Verde

I include this every year. It’s just wonderful on pretty much anything—a versatile, zippy Italian sauce. I often just make it with parsley garlic, lemon juice or vinegar, oil and salt but the addition of capers and little onion makes it even more fun. Many variations include a couple of anchovies so by all means use them if you have them.

You don’t need to use a food processor and I actually prefer the slightly rougher texture of it when all is chopped by hand but I often use the processor.

1 medium bunch parsley, well washed and stems cut off (but don’t bother picking all the leaves off the remaining stems)
grated zest of 1 lemon
1 shallot or chunk of onion, finely diced (optional—can use one scallion too)
2 tablespoons capers, rinsed (optional)
2 small garlic cloves, minced
½ cup extra virgin olive oil
2-3 tablespoons fresh lemon juice or white or red wine vinegar
Salt and freshly ground pepper

Combine all the ingredients except the oil in the food processor and pulse until fairly uniformly and finely chopped. You don’t want to end up with a puree so don’t over do it. Drizzle in the olive oil and pulse a couple more times. Taste and adjust with salt, pepper, lemon juice or vinegar if needed.

Salsa Verde—Suggestions for using it:

• Drizzle generously over roasted veggies (very good with roasted cauliflower)

• Use as a spread for sandwiches

• Dress hardboiled eggs, canned Oregon Albacore and boiled potatoes

• Use as a dressing for a pasta or rice salad

• Dress white beans with it or stir it into a white bean puree for a delicious spread

• Stir a few tablespoons into a soup when serving.

• Delicious with sautéed shrimp or other seafood or grilled beef

Spinach and Chickpeas
–Adapted from Moro: The Cookbook via Smittenkitchen.com

This recipe is delicious and flexible. If you end up with a little less spinach or a little more sauce, or if you want it with a little less this or a little more that, so be it. Adapt to your liking.

1/2 pound dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed
4 tablespoons olive oil
1 pound spinach, washed (if you have a full share you can use all or save 1/3 of it for something else and if you have a half share, use all you have)
A hefty 1-inch slice from a crusty loaf, cut into small dice (optional—will be thinner but still good without)
1/2 cup canned, crushed tomatoes
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika (pimento)Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomatoes. Stir until the chickpeas have absorbed the flavors and are warmed through. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

Kimchi (Korean spicy pickled cabbage)

I make mine a little less spicy than she does and use run of the mill red pepper flakes and it turns out well but by all means find the peppers she calls for. I also have added radishes cut into batons which would be perfect for your share this week. Though I haven’t tried this I would think that the thick, white bok choi stems would work as well. Let me know if you use them and how it turns out.

I put kimchi on quesadillas, sandwiches, in salads, with beans, on rice. . . .It’s a wonderful tart/fresh/complex counterpoint to many foods and is terribly good for us, as it is naturally fermented.

Napa Cabbage with Hot Bacon Dressing
–adapted from Food52 by Amanda Hesser

This is delicious and a favorite way to eat napa cabbage. Trust that the sauce will come together. The egg works wonders.

Serves 4 to 6

1 small napa cabbage, halved lengthwise and thinly sliced (you’ll need 6 to 8 cups)
6 thick slices bacon, cut into 1/ 4-inch strips
1 tablespoon flour
2 tablespoons red wine or cider vinegar
1/2 cup plus 2 tablespoons water
3/4 teaspoon salt
1 egg, lightly beaten

Place the cabbage in a large mixing bowl. Add the bacon to a medium sauté pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don’t measure) from the pan.

Set the pan over medium low heat. Add the flour and stir until smooth. Cook for 1 minute. Stir in the vinegar and water and bring to a boil. Season with the salt. Gradually – and slowly! – whisk this mixture into the egg.

Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix. Add more dressing as desired. I think it’s good with plenty of dressing. Serve with a big green salad, some roasted potatoes and a cold beer, if you’re so inclined.

Green Salad with Radishes and Peanut Dressing

I had a green salad dressed with a light peanut sauce at Smallwares (a restaurant in NE PDX) this week and was inspired by that when I developed this one over the weekend. I’ve never tossed a green salad with this kind of dressing and was delighted to discover the combination.

About 6 cups romaine, well washed, dried and torn or chopped into bite-size pieces
2 scallions, trimmed and thinly sliced (greens too)
1 cup diced or chopped radishes
1 cup bok choi stems, diced (optional)
Handful of mint leaves, torn or roughly chopped
Handful of basil leaves, torn or roughly chopped
1/3 cup dry-roasted peanuts
About 3-4 tablespoons of the below peanut sauce (you’ll have sauce leftover!)

Toss everything but the peanut sauce in a salad bowl. Add the sauce and toss very well. If the sauce seems a bit thick thin it with a little more peanut oil or water or lime juice (if it’s needs a bit more acidity). Enjoy!

Quick Peanut Sauce

4 tablespoons smooth peanut butter
1-2 tablespoon boiling water
2 tablespoons fresh lime juice
1 tablespoon peanut oil
¼ teaspoon red pepper flakes
1 teaspoon finely grated ginger
2 teaspoons soy sauce
Pinch or two of salt, if needed

Bok Choi Fried Rice with Peanuts and Coconut Milk
–adapted from Food Matters by Mark Bittman

This is a great way to use up leftover or previously frozen rice and whatever veggies you have on hand. You can easily add chicken or beef cut fairly small. If you’re going to add meat, stir-fry the veggies first, then remove from pan, add meat and stir fry until cooked. Add veggies back in as well as rice, garlic, etc. and proceed with recipe. The addition of coconut milk is a bit unusual here but I think it’s a nice touch. You can use leftover quinoa or barley instead of rice.

Serves 4

2-3 tablespoons coconut, vegetable or olive oil
4-5 scallions, thinly sliced
1 tablespoon minced garlic (about 3-4 medium cloves)
1 head bok choi, trimmed, well washed, leaves and stems cut in half lengthwise and then into thin strips crosswise
1 tablespoon minced ginger
3 cups cooked long-grain white or brown rice, preferably chilled
2-3 eggs, beaten
½ cup coconut milk
1 tablespoon fish sauce
1 ½ tablespoons soy sauce or Tamari
2 serrano chilis (or small green Thai chilies), seeded and minced (or ¼ tsp chili flakes)
Salt and pepper
1/3 cup chopped, roasted peanuts (wonderful but can do with out in a pinch)
½ cup chopped basil or cilantro or mint (wonderful but can do with out in a pinch)
lime wedges (optional)

Heat 1 1/2 tablespoons of the oil in the largest skillet or wok you have over high heat. Add the scallions, ginger, and bok choi cook, stirring frequently for about 2 minutes until wilted. Lower the heat if the mixture threatens to scorch. Add another tablespoon of oil and the garlic and a few second later add the rice, breaking up the chunks (with your fingers is easiest) as you go. When all the rice is added, make a well in its center and pour in the egg; scramble it a bit then incorporate it into the rice.

Add the coconut milk and cook, stirring, until most of the liquid has boiled off or been absorbed, just a minute or so. Add the fish and soy sauce, a little salt and pepper, and the minced chilies. Turn off the heat and stir in the herbss and peanuts. Serve with the lime wedges.

Mustard Green Notes
Mustard Greens with Cilantro, Rice and Ginger
Mixed Veggie Japanese Pancakes (turnips, broccoli, beet greens, scallions)
Korean Scallion Pancakes
Beet Notes and Beet Sandwiches
Pureed Beets with Yogurt and Za’atar
Indian-inspired Spinach and Potatoes

Such good things this week–I have a feeling I say that every week. Pick up a bunch or two of cilantro this week when you’re out since several of my favorite dishes in this packet call for it. If you make just one thing, make the Mixed Veggie Pancakes. Happy cooking!

Mustard Green Notes

I love, love, love mustard greens. They have a wonderful bite but are so fresh and tender and even the stems are tender so you can use them both raw and cooked. They do tend to spoil more quickly than other greens, I find, so use them as soon as you can. I like adding them to green salads, raw, cut into thin ribbons. I also think they are particularly good with eggs (thinly sliced on egg salad sandwiches) and other rich ingredients. The rice recipe below is wonderful and a good way to use up a lot of mustard greens if you need to get through them.

Mustard Greens with Cilantro, Rice and Ginger
–inspired by Vegetarian Cooking for Everyone by Deborah Madison

This is an incredibly good use for the mustard greens. Don’t be deceived by the small amount of rice. This makes quite a good quantity. And it’s absolutely wonderful with a fried or poached egg on top the next day (or the first time around). And the rice will cook through with the moisture still clinging to the mustard greens.

And if you have a half share and only get one bunch of mustard greens, you can make this with one bunch and add your beet greens or some spinach or just use fewer greens and add a couple of tablespoons of water to the pan when you add the greens (since there will be less water clinging to leaves if you’re using fewer greens).

2 bunches mustard greens (or one bunch mustard plus beet greens or spinach—see headnote)
3 tablespoons vegetable oil or olive oil
1 onion, diced
1/3 c white rice (I usually use basmati), raw
2 tablespoon finely chopped, fresh ginger
1 teaspoon ground cumin
1 teaspoon Pimenton (smoked paprika) or regular if that’s what you have
1 cup cilantro steams and leaves, chopped
Salt
Greek yogurt and lemon juice for serving

Wash and chop greens, but don’t dry.

Heat oil in wide pan over medium neat. Add onion, rice, ginger, cumin and paprika and stir to coat with oil. Cook for two minutes then add cilantro and mustard greens. Sprinkle with 1 to 1 ½ teaspoon salt, cover pan and cook until volume has reduced, 10-15 minutes. Give everything a stir, reduce heat to low, cover again and cook slowly for 30 minutes or so. There should be enough liquid in the pan, but check a couple of times to make sure the rice isn’t sticking, adding a few tablespoons of water if so.

When greens are tender, serve with yogurt and a squeeze of lemon juice.

Mixed Veggie Japanese Pancakes

I just made this variation of Okonomiyaki, the Japanese Cabbage Pancakes I rave about here frequently. These were even better. And Sauvie Island Organics member Jessica Roberts reminded me of a recipe on smittenkitchen.com that used a variety of vegetables in this kind of pancake. It IS the perfect CSA recipe in that you can use whatever bits and pieces you have on hand. I made these with kohlrabi, carrots, spring onions, a few leaves of chard and broccoli. I use my Okonomiyaki batter and sauce which are quite different that the Smittenkitchen ones but if you’re curious you can look up that one here.

And this is just a template—mix and match as you wish. And my family of three eats this, and only this, for dinner when I’m short on time. A salad would be a great addition though.

Makes about 15-18 4-5-inch pancakes

2 cups broccoli, finely chopped (like ¼-1/2-inch pieces), stems and florets
2-3 scallions, thinly sliced
3-4 turnips, cut into matchsticks or grated on the large holes of a box grater (I prefer matchsticks since grating makes the batter a bit wet but either way will work)
3 cups mustard greens or beet greens, thinly sliced
1/2 cup cilantro leaves and stems, chopped (optional)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
4-5 eggs
Scant ½ cup flour
1 teaspoon salt
Oil for pan frying

Sauce:

1/3 cup mayonnaise
1 tablespoon Sriracha or other spicy chili sauce
1 ½ tablespoons soy sauce

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

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

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

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

Korean-inspired Scallion Pancakes

I plant lots of scallions in my little garden so I have them whenever I need them. Both Chinese and Koreans make scallions pancakes, the former is more of a flatbread and there’s no egg involved and it’s a bit more of a project. Have a look here if you’d like to make them: I highly recommend this recipe.

The Korean version (of which of course there are many) is quicker and is more of a crepe-like batter. And the ratio of batter to vegetable is much higher than in the veggie pancakes above.

The batter is best if you can let it sit for at least 20 minutes before frying the pancakes.

2 eggs
1 1/3 cups flour
1 bunch scallions, washed, trimmed, cut in half lengthwise and then sliced into 2-inch length (green parts too)
1 cup water
1 teaspoon salt
Oil for panfrying

In a large bowl whisk the eggs, flour, water and salt until smooth. Add the scallions and incorporate. Let the batter rest.

Heat a large, heavy skillet over medium-high heat and add a thin coat of oil (olive, sunflower, peanut, . . .). Traditionally the pancakes are made large, like a crepe, covering the whole surface of the pan and then cut into wedges for serving. I sometimes do that and sometimes make them small, pancake-sized.

So spoon in however much batter you want and cook the pancakes for about 3 minutes on one side until golden brown and then flip and continue cooking another minute or two until the other side is done.

Serve with soy sauce or this spicy dipping sauce:

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons toasted sesame oil
1 teaspoon red pepper flakes (or about 2 teaspoons Sriracha or other hot chilli sauce)
1/2 tablespoon scallions, thinly sliced
1 small clove garlic, minced

Stir all ingredients together and serve with the scallion pancakes.

Beet Notes and Beet  Sandwiches

Boil or roast all your beets (see below recipe). If you have enough, save out one or two to make sandwich or two. I’ve been eating beet sandwiches lately, sometimes with sliced hardboiled egg and homemade mayonnaise and sometimes with goat cheese and sometimes with kimchi and cheddar. I do put most anything on a sandwich and usually I like the result.

Toast some good, crusty bread. Mash up some fresh goat cheese with some minced garlic or or do the same with butter or mayonnaise (homemade or store bought). Spread bread generously with mixture. Sprinkle on a few slices of scallion, layer sliced roasted or boiled beets on top and sprinkle with sea salt. Add a layer of spinach or lettuce and sprinkle with salt. Add some sliced hardboiled egg or anything else that strikes your fancy and a drizzle of olive oil. Top with another slice of bread or eat open faced. As you can tell I think sandwich contents should be salted and oiled. Enjoy!

Pureed Beets with Yogurt and Za’atar
–adapted from Jerusalem by Yotam Ottolenghi and Sam Tamimi

This is a gorgeous, easy to make and elegant dish. I just eat it by the spoonful and spoon it into warm pita bread. It makes quite a bit so halve the recipe if you’d like but go ahead and roast all 6 beets while you’re at it and use half for something else.

6 medium beets (1 1/2 pounds), trimmed and scrubbed
2 small garlic cloves, minced
1 small Serrano chile, seeded and minced
1 cup plain whole-milk Greek yogurt
3 tablespoons extra-virgin olive oil
1 tablespoons pure maple syrup
1 tablespoon za’atar (middle-eastern spice mix including hyssop and sesame seeds—I found it at People’s co-op recently). You can substitute a mixture of dried thyme and toasted sesame seeds.
Salt
1/4 cup roasted skinned hazelnuts, chopped
2 tablespoons goat cheese, crumbled
2 scallions, thinly sliced

Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.

Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.

Indian-inspired Spinach and Potatoes
–adapted (only very slightly) from Tender by Nigel Slater

You can halve this recipe if you have or only want to use one, not two bunches of spinach. This recipe makes quite a lot.

Serves 3 as a main or 5-6 as a side

4 medium potatoes, Yukon or other waxy kind, scrubbed and cut into large-ish chunks
2 tablespoons olive oil or butter
1 medium onion, diced
4-5 cloves garlic, minced
1 1/2-inch chunk of ginger, finely chopped
½ teaspoon brown mustard seeds
½ teaspoon ground turmeric
2 medium bunches spinach, well-washed and chopped, stems and all
Salt and pepper
Fresh lemon juice
Greek yogurt, for serving (optional)

Cook potatoes in salted water until tender (shouldn’t take more than 6-7 minutes). Drain and set aside.

In a large skillet heat the oil or butter and sauté the onions until starting to brown. Add the garlic, ginger and spices and stir well. Cook for a few more minutes until fragrant and a bit toasty. Add ½ cup or so of water and the reserved potatoes. Stir well and simmer for about 5 minutes. Add the spinach and stir well and cook for just a few minutes until wilted. If the spinach gives off a lot of liquid turn up the heat and cook most of it off. Season to taste with salt and pepper.

Finish with a squeeze of lemon juice. Top with Greek yogurt if you’d like.

I have not always been a great fan of fennel but am rapidly turning into one. Both recipes in this week’s packet, one cooked and on raw, are keepers in my book. And enjoy the beautiful broccoli. Happy cooking!

Kale Mint Salad with Peanut Dressing
Arugula, Fennel and Caper Salad
Fennel Pilaf with Toasted Cumin and Golden Raisins
Green Curry with Green Garlic and Broccoli
Broccoli Pesto Orzo Salad (link)
Kale and Bean Stew

Kale Mint Salad with Peanut Dressing
–inspired by Food52

This is a new flavor combination for me and I liked it a lot. The mint, kale and peanuts make for a strong, vivid and almost rich salad.

1 small-medium bunch kale, well washed and any tough stems trimmed and then cut as thinly as you can
¾ – 1 cup fresh mint, chopped
1 cup dry roasted peanuts (alternatively you can use toasted walnuts)

Peanut/Sesame Dressing:
3 tablespoons smooth peanut butter
1 tablespoons tahini (optional—I like the combination very much though)
2-3 tablespoons hot water
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon fresh garlic, minced
2 teaspoons fresh ginger, peeled and minced
2 teaspoons sesame oil
1/2 teaspoon dried red chili flakes (or more if you want a bit more heat)

Toss the chopped kale, chopped mint and the nuts together in a large bowl.

Whisk all the dressing ingredients together in a bowl until smooth. Alternatively to you can blend or process the dressing until smooth.

Pour two-thirds of the dressing over the kale, mint and nuts and toss well, making sure you’re really covering the kale well. Taste and adjust seasoning.

Arugula, Fennel and Caper Salad

Arugula and fennel have a certain similarity. Both, eaten plain with no dressing (or other treatment) can be very strong and pronounced, but dressed they play much more nicely with others and taste better (to me) themselves. I experimented with this combination this weekend and really enjoyed it. And I didn’t have radishes on hand but they would make a wonderful and beautiful addition here.

1 large fennel bulb (or however much you want to use), trimmed and sliced as thinly as you can
1/2  bunch arugula, trimmed, well washed and dried
3 – 4 radishes, trimmed and thinly sliced or chopped
1 tablespoon capers, very well rinsed and squeezed out, chopped
1-2 ounces feta, crumbled
about 1 ½ – 2 tablespoons lemon juice (to taste)
The best olive oil you have
Salt and freshly ground pepper

Toss the vegetables in a salad bowl and add the dressing ingredients. Gently mix and taste and adjust seasoning to your liking. Since both the feta and capers are salty go easy on the salt to begin with and add more as needed.

Fennel Pilaf with Toasted Cumin and Golden Raisins
–adapted from Culinate.com from the Megan Scott collection

I adapted the original recipe to use much more fennel, added some fresh garlic and topped it with lemony Greek Yogurt. I’m a bit of a fennel skeptic and just loved this dish. I also don’t typically love raisins in my savory food but this dish has a mellow sweetness that’s just lovely and I wouldn’t omit them.

Serves 4 as a main, topped with Greek Yogurt sauce or 6 as a side

2 tablespoons olive oil
1 large or two smaller fennel bulbs, diced; fronds removed and a few reserved
1 onion, diced
5 cloves fresh garlic, minced
1 teaspoon cumin seeds
1 cup long-grain white rice, such as basmati or jasmine
¼ cup golden raisins
2 cups veggie bouillon broth, chicken or vegetable stock or water
½ teaspoon salt (unnecessary if your stock is salty)

For serving:

About 1/3 – ½ cup Greek yogurt (whole milk) into which you stirred just a little lemon zest, about 1 teaspoon of lemon juice, a bit of salt and a glug of olive oil.

A couple tablespoons of chopped fennel fronds

In a large skillet for which you have a lid, heat the olive oil over medium heat. Add the fennel, onion and garlic. Sauté, stirring occasionally, until the vegetables are translucent, about 8 to 10 minutes.

Add the cumin seeds and the rice and mix well to coat the rice with oil. Cook for about 3 minutes, stirring frequently to prevent sticking and browning. Then add the raisins and broth or water and salt, if your stock isn’t very salty. Bring to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15 to 20 minutes. Let rest, covered, for 5 minutes before serving.

To serve, fluff the rice with a fork. Top with Greek yogurt and fennel fronds, if you’d like.

Green Curry with Green Garlic and Broccoli

This is the simplest of curries. Just a few ingredients and the broccoli and garlic shine. You can certainly add chunks of firm tofu or chicken if you’d like. Do so towards the end, just to warm through (the chicken would need to be already cooked of course).

About 3-4 cups broccoli florets and chopped stems
5 cloves fresh garlic, finely chopped (they are slippery at this stage and a little harder to manage)
1 can coconut milk (full fat)
2 – 4 teaspoons green curry paste  (Thai and True is my favorite and a local product)
1 2/3 cup water (1 can’s worth of water)
Sea salt and freshly ground pepper
Juice of 1 lime
Basil (optional)
Rice (for serving)

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

Add the curry paste and ¾ teaspoon of salt to a large soup pot along with about ¼ cup of coconut milk and the garlic. Coconut milk is often partially solidified at room temperature and you want to use the thickest (or solid) part for this early stage. Over medium heat cook the curry paste and garlic in that small amount of coconut milk for about 3 minutes. and stir well to coat. Then add the remainder of the coconut milk and one can’s worth of water and bring the curry to a simmer. Add the broccoli and cook for about 4-5 minutes until its tender but still bright green. If you have basil, add a handful of whole leaves at this point. Taste the curry and season with additional salt if needed. Finish with the juice of the lime and serve hot, over rice.

Broccoli Pesto Orzo Salad

This is a wonderful salad from Heidi Swanson’s book Super Natural Everyday and I wouldn’t change a thing so I’m including the link.

Well actually, I just made this again and adapted it based on what I had on hand, so: I used toasted sunflower seeds (1/2 cup) instead of pine nuts. I skipped the creme fraiche in the pesto but included a little crumbled feta when I tossed it all together at the end. The pesto is rich enough you don’t really need it though. I also didn’t have an avocado and still loved it. Cook-with-what-you-have baby:)!

Kale and Bean Stew

This is so simple and so good. Having good, local dry beans is ideal but most of our local grocery stores have decent dry bean selections. Good olive oil is also important here.

1 tablespoon olive oil
1 medium onion, diced
4-5 cloves fresh garlic, minced
1 pork sausage or 2-3 slices bacon, or other sausage of your choice, sliced (optional)
1 teaspoon smoked Spanish Paprika (pimenton) if you’re not using meat
2 cups cooked white beans (or 3-4 diced potatoes if you don’t have beans)
1 big bunch kale
5-6 cups homemade veggie bouillon or chicken or veggie stock
Freshly ground pepper
Salt
Good olive oil for drizzling.
Grated Parmesan for garnish, optional

Sauté onion and garlic in the olive oil gently over medium heat until for about 10 minutes. Add sausage or bacon and cook a few more minutes or add the pimenton if not using meat. Add beans, (or potatoes), kale, bouillon or stock and bring to a boil. Turn down to a simmer and cook until everything is tender, about 20-25 minutes. Adjust seasoning with salt and pepper and serve in wide bowls with a drizzle of good oil and a bit of Parmesan.

I like the spicy mustard greens in combination with the richness and mellowness of the lentils and coconut milk. You can stretch this dish and serve it over rice but it’s wonderful just plain.

Serves 4 or more

1 tablespoon olive oil, ghee, coconut oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds (or more ground cumin)
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 teaspoon salt (likely will need more)
½ teaspoon red pepper flakes (optional or more/less to taste)
1 cup red lentils
1 can coconut milk (full fat preferably)2-3 cans (I use the coconut milk can to measure) water or vegetable broth (you can use more if you want it thinner – this makes a fairly thick dish which is what I prefer
1 large bunch mustard greens or mustard greens and turnip greens, well washed and chopped
Juice of ½ a lemon (optional)

Put the oil, mustard and cumin seeds in a large pot and heat over medium-high heat until seeds begin to pop. Immediately add the onion and garlic and stir well. Turn down the heat a bit if things brown quickly. Sauté for about 5 minutes. Add the ground cumin, turmeric, red pepper flakes and salt and cook for another minute or two. Add the lentils, coconut milk and water or broth and bring to a boil. Turn down and cook for about 15 minutes. Add the greens and cook for about 10 minutes more or until the lentils have fallen apart. Adjust seasoning to taste with salt and lemon juice.

Rice and Lettuce Soup
–slightly adapted from The Everlasting Meal by Tamar Adler

This recipe caught my attention when I first read this book, several years ago. I came back to the book, as I periodically do, for general inspiration recently. Tamar’s writing just pulls you in and makes you want to cook and makes you feel so creative and frugal and fun—at least for me it does.

And I think this soup could feed six people for about $5 or less . . . if frugality is on your mind. I was skeptical about it but came away satisfied. You can’t skip the butter though—it’s essential!

1 ½ onions, diced
2 tablespoons butter (do not substitute olive oil or anything else)
½ cup Arborio (or other risotto rice like Carnaroli)
1/3 cup chopped parsley
8 cups chicken stock or vegetable broth or a combination of stock/broth and water (which is what I did)
1 head romaine lettuce, well washed, trimmed and cut into thin ribbons (this is important too, that the lettuce is cut up well)
Salt and pepper and good olive oil for drizzling

Gently cook the onions in the butter in a large soup pot over medium heat for about 10 minutes. Add the parsley, rice and broth or stock or water and salt (amount will depend on how salty your stock/broth is, if using) and bring to a gentle boil. Simmer for about 35-40 minutes until the rice is very tender and as Tamar says, “jagged around the edges”. There’s no al dente going on here. Now, if you’re ready to eat, add the lettuce and stir it in well and take it off the heat. Taste and adjust for salt—you need salt here too, like you need the butter. Serve in wide bowls and drizzle with olive oil and a good grinding of pepper.

I’m thrilled to be back here, creating and assembling ideas and recipes for the delicious SIO produce. I hadn’t realized how much I missed seeing the share photo that SIO posts each week. What a joy! And beautiful joi (choi), this week!

Cooking with a CSA share can be a liberating and creative experience. The decision of what raw materials are best has been made for you so you are left with mixing and matching and experimenting and eating! Many of the recipes and ideas I will provide throughout the season will encourage you to adapt the quantity or spice level or substitute different vegetables and herbs, etc. Your taste and experience will be your best guide and I look forward to hearing about how you use or don’t use these recipes. And I always welcome feedback and suggestions so please be in touch at Katherine@cookwithwhatyouhave.com.

Happy spring and happy cooking!

Recipes

Baked Kale, Tomato and Egg
Spring Salad
Joi Choi “Garnish”
Simplest Joi Choi Stir-Fry
Joi Choi Yakisoba (Soba noodles in broth)
Homemade Mayonnaise and Green Garlic Aioli
Egg Salad with Green Garlic Aioli, Radishes and Arugula

Radish Top Note

If your radish greens are bright and fresh (which they likely will be) you can substitute them for herbs or other greens in your favorite pesto recipe or use half radish tops and half kale or arugula.

Baked Kale, Tomatoes and Egg
–inspired by Food52

Serves 4

This takes about 7 minutes to pull together and about 25-30 minutes to bake. Toast a little bread and you’re set for dinner (or brunch).

1 bunch kale, well washed, trimmed of any tough stems and cut into 1/2-inch ribbons
3-4 cloves green garlic, minced
2 teaspoons balsamic vinegar
1 tablespoon olive oil
1 14-ounce canned, chopped tomatoes (fire-roasted are great here but not necessary
1/2 cup water, broth or stock
½ teaspoon smoked Spanish Paprika (pimenton)
Salt and freshly ground pepper
4 eggs (or more–you’ll have room for 6 in the pan)
More good olive oil for drizzling
Good, toasted bread

Preheat oven to 375 degrees F.

Put tomatoes and water or broth in a baking dish ( 8 or 9 x 13 works well) and stir in pimenton. In a large bowl, toss the kale ribbons with the vinegar, minced garlic, some salt and pepper and some olive oil. Stir this mixture into the tomatoes. Taste to make sure it seems well-seasoned and put in the oven and bake for about 20 minutes until bubbly. You can bake it longer if you want the kale to be softer as it will be tender but not truly soft at 20 minutes. Remove the pan from the oven and make four indentations in the vegetables and crack the eggs into these. Season with sea salt and pepper and return to the oven. Bake until the eggs are cooked to your liking. Serve with good, crusty bread and a generous drizzle of the best olive oil you have. Enjoy!

Spring Salad

Salads are so tender and bright this time of year. And the radishes this week add color and texture to the greens.

½ bunch radishes, scrubbed, trimmed and thinly sliced
Tablespoon of finely chopped chives or tarragon or green onion (if you have any of those on hand)
3 cups arugula, washed, well-dried and torn into bite-sized pieces
3 cups lettuce, washed, well-dried and torn into bite-sized pieces
½ cup toasted, salted sunflower seeds
2-3 tablespoons of the best olive oil you have
1 – 11/2 tablespoons red wine or champagne vinegar
Sea salt and freshly ground pepper

Toss sunflower seeds with a touch of olive oil and a sprinkling of salt and toast in a 350 degree oven until golden and toasty smelling. Let cool. (I always roast more than I need to have on hand for the next week or so).

Put all the vegetables and seeds in a large salad bowl. Add dressing ingredients and toss well. Taste and adjust seasoning.

Joi Choi and Radish “Garnish”

I thought of another fun use for the fleshy stalks. Wash them well and cut as thinly as you can. Mix with radishes cut into matchsticks and dress with sea salt and rice wine vinegar for a delicious, fresh accompaniment to most anything.

Simplest Joi Choi Stir Fry

Wash the choi well and shake or pat dry. Cut into thin ribbons. Heat some sesame or peanut oil in a large skillet or wok. Toss in a little minced green garlic and a couple of pinches of red pepper flakes, salt and the joi choi. You can add the radish tops to this as well. Cook quickly over high heat, keeping the vegetables moving around. Finish with toasted sesame seeds and a little more toasted sesame oil if you’d like—though a little goes a long way so taste as you go.

Joi Choi Yakisoba (Soba noodles in broth)

This Japanese-inspired noodle soup is delicious one-pot meal and takes advantage of the joi choi in the share this week. If you happen to have a carrot or two on hand by all means cut it into matchsticks and add it to the pan with the mushrooms. And if you don’t have tofu you can use cooked chicken. You can use rice noodles or egg noodles instead of soba noodles as well. Adapt at will!

Serves 4, generously

1 8-ounce package soba noodles (or other noodles — see headnote)
2 teaspoons toasted sesame oil
1 onion, cut into ¼-inch half-moons
5 cloves green garlic, trimmed and minced
5 shitake mushrooms, sliced  (optional)
3 cups joi choi, chopped
4 cups water
1/4 – 1/3 cup soy sauce, tamari or Shoyu (I use the smaller amount)
½ pound firm tofu cut into ½ inch cubes (or cooked chicken)
1 tablespoon grated fresh ginger
3 -4 radishes, scrubbed and cut into matchsticks
2 green onions, thinly sliced
Prepare soba noodles according to package directions. Drain and set aside.

Heat oil in a soup pot and add onions and garlic; sauté over medium heat until onion begins to soften. Add mushroom and/or carrots (if using); sauté a few minutes more. Add water, tamari, tofu, and ginger. Bring to a simmer, cover and cook for about 8 minutes. Add joi choi and cook 2 more minutes. Taste and add a little salt if needed. Depending on the soy sauce you use you’ll probably need a bit of salt to bring it all together.

Portion noodles into deep bowls (you may have more noodles than you need so don’t feel you have to use them all for four dishes) and ladle over broth and vegetables. Garnish with the radishes and green onions.

Yakisoba with Joi Choi

Green Garlic Notes

I grow garlic so I can exclusively use it in its green form. I’ve been cooking with it daily for the last 8 weeks and it’s such a treat. Depending on how thick/tough the stalks are you’ll want to peel away a few of the outer layers and then mince some of the stalk as well as the cloves though this time of year they may be getting too big for that. I use green garlic anywhere I would use regular garlic but more generously. I like to cook it slowly in a little butter or olive oil or a combination and then add it or begin most any dish with it, soup, stew, pasta sauce, risotto, stir fry, aioli (see below).

Homemade Mayonnaise and Aioli

Omit the green garlic if you just want plain mayonnaise. Aioli is basically garlicky mayonnaise. Green garlic lends itself very well to this technique since it’s milder and sweeter than mature garlic. Traditionally it’s made with mature garlic. Homemade aioli takes about 5 minutes to make and keeps well for a week. I’ve always made it by hand but I know it works fine in the food processor too (though it has a stiffer consistency when made this way) so by all means use that if you want. It’s so delicious and endlessly useful and adaptable. Potato salad, deviled eggs, egg salad (below), sandwiches, spread for grilled fish, dressing for anything.

2 eggs yolks (best from a good, local, organic source as they yolks will not be cooked)
4-5 cloves green garlic, minced
Salt and pepper
1 teaspoon Dijon-style mustard
3 teaspoon lemon juice or more to taste
About 1 ½ cups oil. I use a combo of two-thirds neutral oil like Sunflower and one-third good olive oil. If you use all olive oil it tends to be too bitter and strong.

Whisk the garlic into the eggs yolks with the lemon juice, mustard and salt and pepper. Then very slowly start adding the oil, almost drip by drip for a bit until you things get nice and emulsified. Then you can start adding the oil in a thin stream, whisking all the while (or do the same in the food processor).

Traditionally aioli is served as a dip with raw and steamed vegetables. It’s good with chickpeas, potatoes, asparagus, etc. It’s also wonderful with grilled foods, in a sandwich or spooned in soup or pasta or used instead of mayonnaise in deviled eggs or used in the salad dressing, below.

Egg Salad Sandwiches with Radishes and Arugula

Rich egg salad is perfectly balanced with spicy greens like arugula.

4 barely hardboiled eggs, chopped (I cover eggs in cold water, bring to a boil, turn off heat and let sit in hot water for 8-9 minutes, then rinse in cold water and peel)
3 tablespoons homemade aioli (see above) or regular store-bought mayonnaise
2 teaspoons Dijon-style mustard
Salt and pepper to taste (you won’t need much since the aioli is well seasoned)
Any chopped fresh herbs you have on hand (optional- chives, thyme, parsley, tarragon, oregano are all wonderful)
Arugula, cut into thin ribbons
Very thinly sliced radishes
Good, crusty bread

Stir the aioli/mayonnaise and mustard together then fold in eggs, seasonings and herbs, if using. Taste and adjust seasoning.

Toast bread if on the older side or if you just like it that way (as I do). Spread generously with egg salad, top with sliced radishes and lots of chopped greens. Eat open faced or not. Drizzle with a little olive oil and a little salt (for the greens) if you’d like. Enjoy!

Lots of fun things this week, and even a photo! But alas the photo is of a dish that includes Japanese turnips and their greens which it turned it weren’t quite ready for show time this week but they will be next so remember the pretty photo until then. Happy Cooking!

Turkish-Style Leeks with Carrot and Rice
Okonomiyaki (Japanese Cabbage Pancakes)
Cabbage and Potato Gratin
Roasted Red Pepper Salad
Peperonata
Cabbage Salad with Apples and Walnuts
Mixed Veggie Skillet

Turkish-Style Leeks with Carrot and Rice
–slightly adapted from Adam Ried from the Culinate.com collection

This is a lovely dish that feels perfect for this time of year as it actually is getting a bit cooler and we actually might be in for some rain in a few days.

¼ cup extra-virgin olive oil
1 large, diced
Salt
4 carrots, well scrubbed but no need to peel and cut on the bias into thin slices
4-5 medium leeks (about 2½ pounds), white and much of the green part (just cut off the greens where it seems they get tougher and more fibrous), halved lengthwise and cut into 1-inch pieces
¾ cup chicken or veggie stock or water
¼ cup long-grain white rice, rinsed
3 tablespoons fresh lemon juice
2 tablespoons minced fresh dill or parsley
Freshly ground black pepper, to taste

Heat the oil in a straight-sided sauté pan over medium-high heat until shimmering. Add the onion and ½ teaspoon salt, adjust the heat to medium-low, and cook, stirring frequently, until the onion is very soft and fragrant, about 15 minutes. Add the carrots and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the leeks and ½ teaspoon salt and cook, stirring frequently, until they soften, about 10 minutes. Add the broth and adjust the heat to medium-high, and bring to a strong simmer. Add the rice and ½ teaspoon salt, stir to incorporate, adjust the heat to very low, cover the pan, and simmer (without stirring or lifting the cover) for 25 minutes.

Remove the cover, stir the mixture once or twice, replace the cover, and set aside off the heat for 15 minutes. Add the lemon juice and dill or parsley and stir to mix. Taste and adjust seasoning with additional salt, if necessary, and pepper to taste, and serve hot, warm, or at room temperature.

Okonomiyaki (Japanese Cabbage Pancakes)

I included this recipe early in the season and can’t help but bring it back.

These traditionally include finely chopped shrimp so by all means add this if you’d like. I love them like this. They are great party food and just as good for a simple supper with a salad on the side. Makes about 12 pancakes.

Sauce:

Scant ½ cup mayonnaise
Scant 2 tbs soy sauce
1 tablespoon sriracha

Pancakes:

4 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 – 11/2 teaspoon sea salt
1/3 cup all purpose flour
3-4 cups cabbage, sliced as thinly as possible (you can also grate or chop it in a food processor—I prefer the texture of the hand cut and if you have a good, sharp chef’s knife it’s quick work)
1 bunch scallions (green onions), trimmed and chopped
Sunflower, coconut or peanut oil for frying
1-2 tablespoon toasted sesame seeds

Whisk the first set of ingredients together for your sauce. Set aside while you make the pancakes.

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour and whisk until smooth. Fold in cabbage and scallions.

Warm a tablespoon or two of oil in a skillet over medium-high heat until glistening. Spoon the batter into the skillet as you would for regular pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds on top of pancakes and serve with dipping sauce.

Creamy Cabbage and Potato Gratin

This dish involves making a quick white sauce (or béchamel) and it’s worth the effort. This is CSA-centric comfort food. It’s even better the next day and it’s easy to make a lot so you’ll likely get 2+ meals out of it. You can use kale instead of cabbage, or a bit of both, in this dish as well. It’s more colorful and just as good.

For Bechamel:

Melt 4 Tbs of butter in a medium-sized saucepan over med/low heat. When melted, whisk in 4 Tbs of flour. Continue cooking the roux for 3-4 minutes, whisking frequently. Meanwhile heat a generous 2 ½ cups of milk, preferably whole but 2% will do if that’s what you have. Whisk hot milk into roux and add several pinches of salt, grind in some pepper, add a 1/8 – ¼ teaspoon of red pepper flakes (or omit if you’d like), add 2 teaspoons or so of Dijon mustard and a bay leaf and a grating or two of nutmeg (optional). Stir well and cook over med/low heat for about 10 – 15 minutes until thickened a bit. Add some grated cheese if you’d like at this point.

Note: this sauce can be used in dozens of dishes. You can adjust the seasoning as you like but the above combination of seasonings works for mac and cheese, pasta sauces (to which you could add lots of vegetables and herbs) as a base for a soufflé, for lasagna, etc.

For the Gratin:

Scrub 3-5 potatoes (depending on size) and cut into thumb-sized chunks and add to a large pot with lots of water that’s been well salted. Bring to a boil. Meanwhile remove the outer leaves of a medium green cabbage. Cut in half and then in quarters. Remove the heart. Slice the quarters into half-inch strips. If it’s a large cabbage you’ll only need half of the head.

After the potatoes have been cooking for about 8 minutes –test with a sharp knife –you want some resistance since you’re going to add the cabbage to the same pot and cook the cabbage and finish the potatoes at the same time. So, when the potatoes are close to tender add the cabbage to the pot. Cover and bring back to a boil over high heat and cook for another 3-4 minutes until both are tender. Drain well.

Spread the vegetables in a large baking dish. Pour the béchamel over the top and mix in a bit. Sprinkle with toasted breadcrumbs and grated cheese (if you’d like) and bake in at 375 until bubbly and crisp on top (I broil it at the end for a few minutes).

Note: You could add bacon to this dish at the end, as well as sausage or lots of fresh parsley or some thyme or different cheeses. Or you can make the same dish with cauliflower and potatoes or with broccoli and pasta. The variations are infinite. And the leftovers are better than the first time around.

Roasted Red Pepper Salad

This is the way sweet red peppers are prepared in many parts of Italy. It’s very simple and very good. This dish keeps well in the fridge for 4-5 days so make extra and enjoy it for a while. And use however much parsley and garlic you like. It’s really a matter of taste.

4-5 sweet peppers
10 sprigs of parsley, big stems discarded, chopped
1 medium clove garlic, minced
Good-tasting olive oil
Salt and pepper to taste

Set oven to broil.

Rinse peppers. Place them on a baking sheet and place about 4-6 inches under the broiler. Broil, turning as one side blisters and turns black. When they are blackened all around remove from oven, place in a bowl and cover with a dishtowel. Let steam and cool until you can handle them. Remove the stems and seeds. Chop into large-ish pieces (1 ½ – 2-inch square). Toss in a bowl with the remainder of the ingredients. Adjust seasoning. Let sit to let flavors marry for 15 minutes if you can. Serve with bread, cheese, grilled anything, salads, a frittata, etc. . . Great on sandwiches as well.

Peperonata

The classic Italian Peperonata is made with peppers, onions, and tomatoes. This version includes potatoes which makes it a more substantial dish and with a green salad and piece of bread, a perfect fall supper. I hope you might still have a couple of tomatoes sitting around for this last hurrah of summer!

¼ cup olive oil
2 medium or 1 ½ large onions, thinly sliced
1 ½ cups potatoes, cut into 1 inch cubes
¼ – ½ teaspoon of hot chili flakes (to taste)
2-3 medium tomatoes, diced
3-4 large sweet peppers, washed, deseeded and cut into bite-sized pieces
2 garlic cloves, thinly sliced
½ teaspoon or more kosher salt
Freshly ground black pepper

Heat the oil in a large, heavy saucepan, add the onions and several generous pinches of salt and sauté until they are translucent. Do not let them brown (though the dish will still be delicious, so don’t worry if you do). Add the potatoes and cook slowly, stirring occasionally for about 5 minutes. Add the chili pepper and tomatoes and simmer uncovered, stirring frequently for about 10 minutes. Add the peppers, garlic, black pepper and another pinch or two of salt and cook for another 10-15 minutes until the peppers are tender. Serve hot or at room temperature. Drizzle with a little more olive oil at the table.

Mixed Veggie Skillet

Occasionally I toss whatever I have in the veggie bin in the cast iron pan, cut into fairly uniform pieces and slowly sauté these, sometime with a little bacon, sometimes not. I did this this evening with Japanese turnips (and their greens), carrots, the final yellow crookneck squash from my garden, some scallions on their last legs, an onion and a clove of garlic. It was very, very good and I’m committing to doing this more often.

It was particularly good because I did pay attention to when I added what vegetable. I have a very large cast iron skillet so things were no crowded and they browned and cooked nicely without steaming. And I did use a bit of diced bacon and I salted things well. If you’re not using bacon, you could add a pinch or two of pimento the smoked Spanish Paprika or just use salt. The vegetables are so good you don’t need much of anything else.

Olive oil
1 leek, cut in half lengthwise, washed well and cut into half rounds
1-2 slices bacon, diced (optional)
3 carrots, scrubbed but not peeled and cut into ¼-inch half rounds
2 potatoes, cut into small dice (optional)
1-2 sweet peppers, washed and deseeded and cut into small pieces or strips
4-5 turnips, scrubbed but not peeled and cut into small chunks
1 bunch turnip greens, well washed and cut into 1-inch ribbons, stems and all
1 clove garlic, minced and then mashed with the side of a knife with some salt until you get a paste (or use a press or just mince)
Salt

Heat 1-2 tablespoons olive oil (the larger amount if you’re not using the bacon) over high heat in the largest skillet you have. Add the leeks, bacon (if using) and carrots, peppers and potatoes (if using) and sauté, stirring occasionally for a few minutes. Add several generous pinches of salt. As things begin to brown turn the heat down to medium-high. You want some color but of course don’t want to burn the veggies.

After about 7-8 more minutes, stirring occasionally, add the turnips. Cook for about 5 more minutes until the turnips are tender. Then add the turnip greens and mashed garlic and stir well and cook for just 1-2 more minutes just to wilt the greens. Serve with a squeeze of lemon if you’d like and taste for salt.

Here it is, all steamy right off the stove. . ..

Cabbage Salad with Apples and Walnuts
–loosely adapted from Chez Panisse Fruit by Alice Waters

1 small green cabbage (or half a medium), outer leaves removed, quartered, heart removed and very thinly sliced
1/3 cup walnuts, toasted and roughly chopped
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
½ cup olive oil
2 tablespoons creme fraiche or heavy cream or sour cream or Greek yogurt
2 crisp apples
2 ounces blue cheese, crumbled
1 sweet pepper, cored and seeded and very thinly sliced

Preheat the oven to 375°F.

Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.

To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.

Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.

Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.