Turnip Talk

Cold Soba Salad with Cilantro Sauce

2009-06-15T22:26:00.002-04:00

For the noodles

8 ounces uncooked soba (Japanese buckwheat noodles)
1 tablespoon light olive oil
2 teaspoons sesame oil
1 tablespoon mild vinegar (such as rice or white wine)
2 tablespoons natural soy sauce
2 tablespoons sesame seeds, optional
Cilantro Sauce (below)

1. Cook the noodles in rapidly bowling water until al dante. Drain and rinse under cold running water to cool, then drain well.

2. Add the remaining ingredients, except the Cilantro Sauce, and toss together.

For the sauce

3/4 cup cilantro leaves (or parsley or a combination)
2 tablespoons cashew, almond or peanut butter
1 tablespoon lemon or lime uice, rice vinegar, or other mild vinegar
pinch of salt

Combine all the ingredients in a food processor with 1/4 cup water. Process until fairly smooth but not completely pureed. Transfer to a small bowl. Pass around to serve over noodles.

From the Vegetarian Family Cookbook by Nava Atlas.

Nutritional Information:
For the soba noodles - 6 servings, each serving has approximately 212 calories, 5g fat, 8g protein, 2 g fiber, 34 g carbohydrates, 0g cholesterol, 403 mg sodium.

Sauce, per 2-tablespoon serving, has approximately 33 calories, 2.5g fat, 1g protein, 0.15 g fiber, 0g cholesterol, 1.5mg sodium

Cilantro Vinaigrette

2008-10-23T09:41:00.000-04:00

So good it will make your toes curl the first time you taste it.

Makes about 1 ¾ cups

4 cloves garlic, minced
2 ½ cups cilantro leaves
1 cup Italian parsley leaves
½ cup fresh-squeezed lemon juice
¼ cup diced tomato
1 ½ teaspoon salt
1 teaspoon sugar
Plenty of freshly ground black pepper
Dash Tabasco or similar hot sauce
1 cup olive oil

Combine all of the ingredients except oil in a food processor; buzz until smooth. You may need to scrape the processor sides down once or twice. If your machine’s pusher tube has a tiny hole, pour the oil into the tube in two batches and let it drip in as the machine runs. Otherwise, remove the pusher and gradually drip in the oil. Taste for seasoning and transfer the dressing to a refrigerator storage container.

From Passionate Vegetarian, by Crescent Dragonwagon

Arugula Salad with Grilled Eggplant and Shiitakes

2008-10-23T09:39:00.001-04:00

8 to 10 medium, or 6 to 8 large, fresh shiitake mushroom caps, stems removed (save for soup stock!)
1 large or 2 small eggplants, stem ends removed, sliced horizontally into long flattish pieces, each the length of the whole eggplant and roughly 1/3 inch think
1 to 2 tablespoons olive oil
Cilantro Vinaigrette (see above)
6 to 8 cups very fresh arugula leaves, well washed and very well dried (handle them tenderly; they’re fragile and bruise easily)

Preheat the grill to high.

Lightly brush the shitake caps and eggplant slices with the oil. Place them directly on the preheated grill. Grill the shiitakes for 6 to 8

minutes and the eggplant for 8 to 12 minutes, turning once with tongs about halfway through. The mushrooms should be slightly softened and a little “grill-y” and the eggplant lightly browned and very tender inside.

Remove the vegetables from the grill. Drizzle about 2 tablespoons of the cilantro vinaigrette over the vegetables while they are still warm, toss well to combine, and refrigerate until nearly ready to serve.

About 30 minutes before serving time, remove the vegetables from the refrigerator and let them come to room temperature. Slice each eggplant oval into three or four long vertical strips and cut the shiitakes into slices. When ready to serve, divide the arugula among chilled salad plates. Place equal portions of eggplant on top of each serving of greens. Top with a portion of shiitakes. Pass the remaining vinaigrette at the table.

From Passionate Vegetarian, Crescent Dragonwagon

Skillet-Seared Fennel

2008-10-23T09:37:00.001-04:00

1 tablespoon olive oil
3 bulbs fennel, cut in round slices
2 teaspoons tamari or shoyu soy sauce
1 teaspoon Pickapeppa sauce
Salt, if needed, and freshly ground black pepper to taste
A few finely minced fennel fronds (1-2 teaspoons)

Heat a nonstick skillet over high heat Add the oil When very hot, add the fennel; it should sizzle as it goes in, Lower the heat slightly and cook, stirring almost constantly, until the fennel starts to get a little limp, 4 to 6 minutes. Drizzle with the tamari and Pickapeppa, and stir fry for 2 to 3 minutes more. Sprinkle with salt, if it needs it, and pepper. Garnish with fennel fronds and serve immediately.

Serves 4 to 6

From Passionate Vegetarian, by Crescent Dragonwagon

Creamed Leeks

2008-10-07T11:21:00.000-04:00

Serves 4

Gourmet, November 2006

3 1/2 lb leeks, root ends trimmed
2 cups coarse fresh bread crumbs (from a country loaf, crusts discarded)
3/4 teaspoon salt
3/8 teaspoon black pepper
3/4 stick (6 tablespoons) unsalted butter
1 cup heavy cream

Special equipment: a 1 1/2-qt gratin or other shallow baking dish (10 by 8 inches)

Put oven rack in middle position and preheat oven to 450°F.

Cut each leek into an 8-inch length, measuring from root end, and halve lengthwise, then cut crosswise into roughly 1 1/2-inch pieces. (You should have about 8 cups.) Wash leek pieces in a large bowl of cold water, agitating them, then lift out and transfer to another bowl. Repeat with clean water, then drain leeks well.

Cook bread crumbs with 1/4 teaspoon salt and 3/4 teaspoon pepper in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until crisp and pale golden, 3 to 4 minutes. Remove from heat.

Cut out a round from parchment or wax paper to fit just inside a 12-inch heavy skillet.

Cook leeks with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in remaining 3 tablespoons butter in a 12-inch heavy skillet over moderately low heat, leeks covered directly with parchment, stirring occasionally, until tender, about 12 minutes.

Discard parchment and transfer leeks with a slotted spoon to gratin dish. Pour cream slowly over leeks, then scatter bread crumbs on top. Bake until cream is bubbling and slightly thickened and crumbs are golden brown, about 15 minutes.

Roasted-Pepper Salad

2008-10-07T11:19:00.000-04:00

Serves 4 to 6

Gourmet Magazine, May 2006

2 lb mixed bell peppers, tender-roasted (see below) and cut lengthwise into 1/4-inch- wide strips

3 tablespoons white balsamic vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons capers in brine, rinsed and drained

2 tablespoons chopped fresh basil

Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.

To Tender-Roast Bell Peppers:

Preheat broiler. Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes.

Transfer to a bowl. Cover and let steam 15 minutes. Peel.

Carote al Rafano (Carrots with Horseradish)

2008-10-07T11:18:00.000-04:00

Serves 6

Gourmet Magazine, august 2006

2 pounds carrots
6 cups ice water
2 tablespoons fresh lemon juice
1/2 cup heavy cream
1/4 cup plain whole-milk yogurt
1 tablespoon packed finely grated peeled fresh horseradish (using a Microplane rasp)

Peel carrots and combine with ice water and lemon juice in a 13- by 9-inch glass or ceramic baking dish, then let stand about 20 minutes.

Stir together cream, yogurt, horseradish, and salt in a bowl.

Drain carrots and pat dry. Thinly slice crosswise (less than 1/3 inch thick) with slicer. Toss with horseradish cream and chill, covered, stirring occasionally, 1 hour.

Braised Turnips with Poppy-seed Bread Crumbs

2008-10-07T11:16:00.000-04:00

Serves 4

Gourmet Magazine, February 2008

For turnips

3 tablespoons unsalted butter
2 lb medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
1 1/2 cups water
1 tablespoon fresh lemon juice

For bread crumbs

2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 cup fine fresh bread crumbs from a baguette
1 tablespoon poppy seeds
1 tablespoon chopped flat-leaf parsley

Braise turnips:

Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

Make bread crumbs while turnips cook:

Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.

Arugula and Fennel Salad

2008-10-07T10:59:00.000-04:00

Recipe from Whole Foods

Serves 4

4 cups arugula
1 large fennel bulb, trimmed and very thinly sliced
1/2 cup thinly sliced red onion
1 teaspoon Dijon mustard
Sea salt, to taste
Ground pepper, to taste
2 tablespoons aged balsamic vinegar
6 tablespoons extra virgin olive oil
1/3 cup freshly shaved Parmigiano-Reggiano

1. Arrange arugula on a large platter. Top with fennel and red onion slices.

2. Put mustard, salt and pepper in a medium bowl. Whisk in vinegar to combine. Gradually whisk in olive oil until vinaigrette emulsifies.

Taste and adjust seasoning.

3. Drizzle vinaigrette over arugula and toss well to coat leaves. Top with shaved Parmesan and serve.

Orange Curry Carrots

2008-10-07T10:45:00.001-04:00

1 cup freshly squeezed orange juice (about 2 medium oranges)
1 cup water
4 cups 1/4-inch-sliced carrots (about 6 medium carrots)
1/2 cup raisins
2 tablespoons ghee or butter
2 teaspoons curry powder
1/2 teaspoon turmeric seeds from 3–4 cardamom pods, freshly ground (optional)
2 tablespoons flour
1 very ripe banana, peeled, mashed 1/2 teaspoon
salt
freshly ground black pepper
chopped fresh cilantro

1. Bring the orange juice and water to a boil in a medium pot. Add the carrots and reduce the heat to a simmer; cook, uncovered, until barely tender, about 6 minutes. Stir in the raisins and remove the pot from heat; let stand.

2. Melt the ghee or butter in a large skillet or pot over medium-high heat. Add the curry powder, turmeric, and cardamom seeds; cook, stirring constantly, just until fragrant, 1 to 2 minutes. Sprinkle the flour into the skillet and stir constantly until a smooth paste forms.

Remove from heat.

3. Drain the carrots and raisins, reserving the orange liquid. Add about half of the liquid to the curry powder mixture in the skillet, return the skillet to medium heat, and stir to combine. When the sauce thickens nicely, slowly add in the rest of the liquid, and then stir in the mashed banana. Add the carrots and raisins and stir to combine. Season with salt and pepper to taste.

4. Garnish with cilantro and serve immediately

Celeriac and Apple Salad with Tarragon and Roasted Walnuts

2008-10-07T10:21:00.001-04:00

4 cups water
juice of 1 lemon (about 3 tablespoons)
2 tart apples, peeled, cored, sliced into 1/4-inch strips
1 large celeriac, peeled, cut into matchstick-sized strips
1/2 cup chopped walnuts
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons mayonnaise
1 tablespoon heavy cream
2 teaspoons prepared Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper
salt

Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidified water will keep the celeriac and apple from turning brown)
Toast the walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes. Let cool.
Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss.
Combine the mayonnaise, cream, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving (2 or 3 hours is even better).

Recipe from Angelic Organics Kitchen

Serves 4 to 6

Corn on the Cob with Lime

2008-09-18T11:52:00.005-04:00

The list of ingredients may feel intimidating, but the recipe is simple. If you come up short on any of the spices, you can also do the corn with just lime and cayenne – delicious.

Serves 6

Spice mix:

1 cinnamon stick
4 cloves
1 Tbsp black peppercorns
1 Tbsp coriander seeds
1 small dried chile
2 star anise
salt and black pepper
½ tsp turmeric

6 ears corn, shucked and broken in half
¼ c lime juice
1 Tbsp unsalted butter, cut into small pieces
¼ tsp cayenne
¾ tsp chaat masala (optional, see note)

Fill a large pot about 2/3 full with water. Add spice mix and bring to a boil. Season water with a good amount of salt (as for pasta, it should taste like the ocean) and then add turmeric.

Return water to boil and add corn, cooking until crisp-tender.

Put lime juice in a large bowl. Transfer corn with tongs to bowl along with butter, cayenne and chaat masala, if using, plus salt and pepper to taste. The best tool for spreading the mixture is clean hands!

Note: Chaat masala is a spice blend with a salty profile, based largely on dried mango powder, black salt, ginger and other spices. Can be purchased at Kalustyan’s on Lexington Avenue in Manhattan.

Adapted from "One Spice, Two Spice" by Floyd Cardoz

Feta Salsa Verde

2008-09-18T11:52:00.003-04:00

This is a great topping to add to a late summer meal of grilled eggplant or summer squash, corn, tomatoes – even cranberry beans or chickpeas. You can also vary the herbs – cilantro, marjoram (in smaller quantity) and mint all work well.

½ cup parsley
½ cup basil
2 cloves garlic, roughly chopped
1 Tbsp capers, drained (or, if packed in salt, rinsed and drained)
1 anchovy filet, optional
4 ounces feta
fresh lemon juice
crushed red pepper flakes
olive oil
salt and black pepper

In a food processor or using a mortar and pestle, roughly puree the parsley, basil, garlic, capers and anchovy. Alternatively, chop everything with a knife.

Break up feta into small chunks and place in a bowl large enough to hold all ingredients. Add herb mixture and toss, adding small amounts of lemon juice, crushed red pepper flakes, olive oil and salt and pepper to taste.

Farro with Corn and Chives

2008-09-18T11:52:00.001-04:00

1 cup farro perlato (see note)
2 ears corn, shucked and cleaned
1 small bunch chives, chopped fine
olive oil
butter
salt and black pepper

Bring a large pot of water to a boil; season with salt. Add farro and stir. Cook until farro is tender but still chewy, about 30 minutes, stirring occasionally. Once farro is cooked, strain into colander, then place in large bowl.

Meanwhile, cut corn from cob (this is easiest to do by using a serrated knife and cutting directly into a bowl to catch errant kernels). Heat a small amount of olive oil in a pan large enough to hold all the corn and add corn, sautéing until cooked through, 3 – 5 minutes. Turn off the heat, and add 1 – 2 pats of butter.

Add chives and cooked corn to farro. Toss and taste for seasoning, adding additional butter, salt and pepper to your liking. Great warm or room temperature.

Serves 4

Note: If your farro isn’t pearled, soak in water for 20 minutes at room temperature before cooking.

Pickled Carrot Sticks

2008-09-11T12:19:00.001-04:00

1 lb carrots, cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds
1 1/2 tablespoons salt

Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.

Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

Cooks' note: Carrots keep, chilled in an airtight container, 1 month.

Zanne Stewart, Gourmet

Organic Herb-Roasted Corn

2008-09-11T12:17:00.000-04:00

6 ears organic corn, husked
3 tablespoons butter or olive oil
1 tablespoon crushed garlic
1 teaspoon each dried tarragon, thyme, and basil, or 1 tablespoon each fresh, chopped
1-2 teaspoon each salt and ground black pepper

Preheat oven to 400°F. Have ready 6 sheets of baker’s parchment, each large enough to wrap an ear of corn. In a small saucepan over medium heat, melt butter or warm olive oil; stir in garlic, herbs, salt, and pepper. When mixture is sizzling, remove from heat.

Place an ear of corn on a piece of baker’s parchment, spread about 2 teaspoons of garlic and herb mixture over corn, then wrap parchment up and around ear of corn, twisting ends of parchment to seal. Repeat with remaining ears of corn. Arrange wrapped ears on a baking sheet and roast 15 minutes. Serve hot in paper wrappers.

Editor’s note: Although this preparation method is delicious, farm fresh corn this time of year is so incredible on its own that you can cut it off the cob and use it raw in any variety of salads and salsas.

Serves 6

Courtesy Dave Smith, http://organictobe.org

Gazpacho Salad

2008-09-11T12:16:00.000-04:00

3 large tomatoes
1 small green bell pepper, seeded
1 medium cucumber, peeled and seeded
1/2 small red onion
2 cloves garlic
1/2 cup Shiraz (a red wine)
1/4 cup top-quality balsamic or olive-oil vinaigrette
Salt and freshly ground pepper

1. Very finely chop 1/3 of the tomatoes, bell pepper, cucumber and red onion with all of the garlic. Place in a medium bowl, and stir in Shiraz and vinaigrette.

2. Dice remaining tomatoes, pepper and cucumber, and cut onion into slivers; add to bowl.

3. Cover and chill for at least 1 hour for flavors to blend. Season to taste with salt and pepper.

Makes 4 generous servings

Recipe courtesy of Foster’s Wine Estates

Cucumber Yogurt Dip

2008-09-11T12:15:00.001-04:00

2 8-oz containers plain Greek yogurt
1 pound cucumber, peeled, seeded, and either shredded in the food processor or chopped fine
2 tsp finely chopped fresh dill
3 garlic cloves, minced
1 1/2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice

Squeeze shredded cucumber between paper towels, to drain a bit of the moisture from them. Stir together the yogurt, cucumbers, dill, garlic, oil, lemon juice, and salt to taste. Cover and chill in the refrigerator for at least 2 hours. Stir, garnish with a drizzle of olive oil and a dill sprig or two. Can be served with pita wedges as an appetizer. Or it's great as a sauce on Greek salad or in pita sandwiches (it's particularly good with falafel or with lamb).

Simple Tomato Sauce

2008-09-11T12:14:00.000-04:00

8 medium-sized tomatoes (think decent-sized plum tomatoes)
2 cloves of garlic, minced
1/4 tsp crushed red pepper flakes (optional, if you like a kick)
2 tbsp olive oil
1 tsp sugar
1 1/2 tsp salt
a few chopped fresh basil leaves

Put a large pot of water on to boil. While it's coming to a boil, cut an X in the bottom (opposite the stem end) middle of each tomato, just deep enough to go through the skin. Prepare a large bowl with cold water and a few ice cubes. Once the water is boiling, drop the tomatoes in and blanch for one minute only. Remove and place the tomatoes immediately in the cold water until cool enough to touch. The skin will be easy to peel off with flaps where you cut the X-es. Remove skins. If you like, cut tomatoes in half lengthwise and pull out the seeds with your fingers. If I'm feeling lazy, I leave them in.

In a medium saucepan, heat the olive oil over med-high heat. Add the minced garlic, salt, and crushed red pepper if using, and sauté for about 1 minute, swirling it around to flavor the oil. Be very careful not to brown the garlic, as this will make the sauce very bitter! Add tomatoes and sugar, and mash them with a wooden spoon until broken up but still chunky. Toss in the chopped basil. Cook until it's bubbling, then reduce heat to medium low and simmer for 30-40 minutes, until sauce has reduced slightly. Taste as it cooks and add more salt or sugar as you see fit. Makes enough for two medium pizzas. It's also good mixed with steamed veggies and pasta and sprinkled with Parmesan cheese. This recipe can be doubled or tripled easily if you have tomatoes to use up, and it freezes very well. I make a triple batch of it in September and store it in three separate freezer bags, so that I can easily thaw just enough at a time to keep me eating peak-season tomato sauce through the winter.

Mediterranean Potato Salad

2008-09-11T12:10:00.003-04:00

1/2 cup sun-dried tomatoes (dry, not packed in oil)
boiling water
about 5 cups cubed potatoes (5 decent-size potatoes)
1 1/2 cups finely chopped scallions
3/4 tsp ground cumin
1/4 cup extra virgin olive oil
2 1/2 tbsp fresh lemon juice
salt & fresh-ground black pepper to taste

Boil water in a kettle. In a bowl, cover dried tomatoes with enough boiling water to cover by about half an inch, and set aside.

Cube the potatoes into 1/2-inch chunks. Put into a large pot and add enough water to cover potatoes by 1 inch. Add a generous pinch or two of salt. Bring to a rolling boil, then lower the heat, and simmer until potatoes are tender enough to be easily pierced through with a fork, but not falling apart, about 10-12 minutes after reaching the boil and turning down.

Drain the sun-dried tomatoes, and squeeze them a little to get rid of excess moisture, and then finely chop them. In a large bowl, mix together scallions, cumin, lemon juice, olive oil, and chopped tomatoes. Drain potatoes, add them to the bowl, and mix everything together. It can be served warm, but for best results, chill for a couple of hours before serving. Serves 4.

Adapted from Moosewood Restaurant Cooks at Home

Cucumber and Kohlrabi Salad

2008-08-22T23:01:00.000-04:00

1 large or 2 small cucumbers, peeled, seeded and julienned
1 kohlrabi, peeled and julienned
1 tbs. freshly grated horseradish (optional)
1 cup plain Greek Yogurt
1 tbs. fresh mint
1 tbs. fresh parsley
Salt, pepper and lemon juice to taste

Prepare salad by combining all ingredients together. Season to taste with salt, pepper and lemon juice.

From GrowCookEat.com

Fettuccine with Zucchini, Lemon, Pine Nuts and Herbs

2008-08-22T23:00:00.000-04:00

1 lb fettuccine
8 ounces small zucchini
1/2 cup fresh mixed herbs (parsley, basil, thyme or others)
6 tablespoons olive oil
zest and juice of 1 lemon
1/3 cup pine nuts
4 scapes, thinly sliced
salt and pepper
parmesan cheese (optional)

Bring a large pot of boiling water to a boil. Meanwhile, cut zucchini into matchsticks, and coarsely chop herbs. Heat 2 tablespoons oil in a skillet over a medium heat and add the pine nuts and scapes. Cook until the scapes have softened and the pine nuts are golden brown. Transfer to a bowl and add remaining olive oil, lemon zest and juice, and herbs. Salt and pepper to taste.

When water is boiling, add zucchini and cook for about 1 minute, remove with a slotted spoon and add to pine nut mixture. Cook pasta, reserve 1/2 cup water and drain. Toss the pasta with remaining ingredients and reserved cooking water so the noodles are coated with herbs. Serve with grated parmesan.

Carmelized Turnips

2008-08-22T22:59:00.001-04:00

Turnips
olive oil
salt and pepper

Small turnips need only be halved, large turnips should be halved and sliced into wedges. Purple top turnips will need to be peeled before cutting.

Preheat oven to 425. Toss the turnips in a bowl with a generous splash of salt and pepper. Spread them in a single layer on a baking sheet and roast for 10 minutes, then toss the once. Roast for 5 more minutes then check for doneness (if tossed more they tend to fall apart.) Depending on the water content of the turnips they can take 15-30 minutes. The turnips are done when they are fork tender and carmelized.

From "Chez Panisse Vegetables"

Broccoli "Jumped" with Garlic and Spice

2008-08-22T22:56:00.000-04:00

1.5 lbs. broccoli
5 quarts water
2-3 tablespoons salt
1/4 cup extra virgin olive oil
2-3 garlic cloves, whole or minced (some thinly sliced scapes would be an excellent sub here)
1 teaspoon dried hot chilli flakes

Clean and trim the broccoli into bite-sized flrets. Bring a large pot of at least 5 quarts of water to a rolling boil. Add 2-3 tablespoons of salt and broccoli. Cook for 3-4 minutes. Remove with a slotted spoon, refresh with cold water and drain, reserving 1/2 cup of cooking water.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté garlic and hot pepper until fragrant and pepper begins to color, about a minute. Add the broccoli and 1/2 cup cooking liquid and cook over high heat, until water evaporates. Remove from skillet, add remaining olive oil and salt and pepper to taste.

*From "Red, White and Green: The Italian Way with Vegetables"

Introducing Yukina Savoy and Kohlrabi

2008-08-22T22:53:00.001-04:00

Yukina savoy – This is an Asian leafy green vegetable similar to Tatsoi or Bok Choy. It’s recommended that you cook it. It is excellent in stir-fries. It cooks quickly and should be added near the end of a stir-fry.

Kohlrabi - This has a crisp, juicy texture and slightly mustardy, slightly fruity taste. Peel the tough skin off before eating. You can eat kohlrabi raw and unaccompanied, and you can add grated or thinly sliced kohlrabi to a salad or coleslaw. Or sauté kohlrabi in butter or oil with onions, salt, and pepper.

Veggie Tips from Chris and Juli McGuire, Two Onion Farm, Belmont WI