Scorzonera Fritters
These delightful, Italian-style fritters make a wonderful appetizer, or just serve alongside a green salad to make it a full meal.
Ingredients:
4 Scorzonera roots, trimmed of greens
2 teaspoons fresh thyme
2 tablespoons butter
1 egg, lightly beaten
3 tablespoons fresh breadcrumbs
2 tablespoons grated Grana-style cheese
1 clove garlic, minced
3 tablespoons fresh parsley, chopped
¼ cup polenta
Sea salt and fresh ground pepper
Olive oil (for frying)
Lemon wedges (for serving)
Method:
1. Wash and scrub Scorzonera, then peel off skin with a vegetable peeler. Grate Scorzonera into a large bowl using a box grater. (You should have about 1½ cups once grated.) Place a large frying pan over medium heat and add butter to melt. Add in grated Scorzonera and thyme. Stir and fry until Scorzonera has softened, about 15 minutes, and then remove from heat.
2. In a bowl, combine Scorzonera, egg, breadcrumbs, Grana cheese, parsley and garlic, then season generously with salt and pepper. Divide mixture into 6-8 even patties (each about the size of a crab cake).
3. Place the polenta in a bowl, then dip each patty into the polenta and coat on both sides. Place pan back on medium heat and add enough olive oil to coat, Fry the fritters until golden, about 4-5 minutes per side. Transfer to paper-towel lined plate to drain, then serve warm with lemon wedges on the side.
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Roasted Savoy Cabbage
Tender, golden roasted cabbage is finished with fresh lemon juice and cracked pepper in this easy recipe.
Ingredients:
1 head January King Savoy cabbage
Olive oil
Sea salt and fresh ground pepper
Lemon juice
Method:
1. Preheat oven to 400° and grease a rimmed baking sheet.
2. Cut the cabbage into quarters and carve out the core. Cut each quarter into two lengthwise, and slice crosswise thinly. Place cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
3. Insert cabbage into oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.
4. Sprinkle with black pepper, dress with a touch of lemon juice, and serve.
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How-To: Cook Dried Corona Beans
A quick, how-to guide to prepping this week’s gorgeous oversized beans.
Ingredients:
½ pound Corona beans
1 small onion, peeled and cut in half
Sprig each of thyme and rosemary
3 whole cloves of garlic, peeled
1 bay leaf
Sea salt
Method:
1. Pick over the beans, discarding any misshapen beans and stones. Rinse the beans and drain. Place in a bowl, add water to cover generously and let soak overnight.
2. Drain the beans, place in a Dutch oven and add water to cover by 2 inches. Add the bay leaf, onion, fresh herbs and garlic. Bring to a boil over high heat, reduce the heat to low and simmer gently, uncovered, until the beans are soft, about 2 hours, checking the beans and adding more water as needed to keep the beans submerged. Stir in 2 teaspoons salt. Let the beans cool, then drain well. Yields about 6 cups cooked beans..
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Fried Corona Beans with Kale-Lemon Pesto
Pan-fried and then tossed with a bright kale-lemon pesto, these crispy beans are incredibly satisfying.
Ingredients:
4 cups cooked Corona beans (see method)
1 bunch Tuscan black kale
¾ cup Grana-style cheese
¾ cup toasted pecans
Zest and juice of 1-2 lemons
¼ teaspoon nutmeg
1-2 tablespoons olive oil, plus additional for frying
1 clove garlic, minced
Pinch salt
Method:
1. To prep the pesto: Roughly remove stems from kale. Add kale to a pot of boiling water. Stir and cook about 45 seconds, then remove and rinse with cold water. Pick up kale with your hands and mold into a ball, squeezing out all the excess water. Set aside. In a food processor, add the lemon zest, juice, salt, nutmeg, garlic and pecans. Pulse a few times to coarsely chop. Add in the kale, and pulse while adding olive oil. Taste for salt and add more oil if it is too dry.
2. Add 1-2 tablespoons additional olive oil to coat a large frying pan. Heat the olive oil over medium-high heat until shimmering, then add beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3-4 minutes, before turning to brown the other side, also about 3-4 minutes. The beans should be golden and a bit crunchy on the outside.
3. Add kale-lemon pesto to the beans and toss to combine. Remove from heat and serve lightly sprinkled with additional Grana cheese.
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Roasted Turnips, Shallots and Garlic with Rosemary
Seasoned with fragrant herbs, this classic recipe from Cook’s Illustrated is a guaranteed success as either a side or vegetarian main dish.
Ingredients:
1 head garlic
1½ pound turnips, scrubbed and cut into 1-inch pieces
4 shallots, peeled
2 tablespoons unsalted butter, melted
2 teaspoons fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Heat oven to 375°. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
2. Put turnips and shallots into a roasting pan large enough to hold them without crowding. Toss with butter and rosemary and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic.
3. Raise heat to 425° and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
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Beet Salad with Arugula, Apples and Blue Cheese
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups arugula greens
1 bunch Chioggia beets, trimmed of green tops
1 Cameo apple, cored and thinly sliced
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour in ½ cup water. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut in half lengthwise and again in quarters.
2. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
3. In a large serving bowl, combine arugula greens, warm beet slices and apple slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top and serve.
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Vegetable Scramble with Mushrooms
Wild mushrooms and tender root vegetables elevate farmstead eggs in this stunning scramble.
Ingredients:
6-8 eggs
1 cup sliced wild mushrooms of your choice, such as Hedgehog, Yellowfoot or Black Trumpet
1 cup loosely-packed spinach leaves
½ cup Cipollini onion, chopped
2-3 Gold Ball turnips, scrubbed, and cut into ½ -inch pieces
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in onions and turnips and sauté until softened and tender, about 10-12 minutes. Add in sliced mushrooms and spinach and briefly sauté until spinach is wilted and mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
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Roasted Squash & Spinach Quiche
Dotted with balsamic vinegar caramelized onions, roasted squash and fresh spinach, this quiche is incredibly delicious, yet healthful.
Ingredients:
1 yellow onion, or 3 Cipollini onions, peeled
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1½ cups Turk’s Turban squash (or other winter squash of your choice), cut into 1-inch cubes
1 cup whole milk
5 large eggs
1 tablespoon fresh rosemary, minced
½ teaspoon fresh thyme
1 cup grated cheddar cheese
1 cup packed spinach leaves
Sea salt and fresh ground pepper
1 pre-prepared pie crust
Method:
1. Preheat the oven to 375°. Roll the prepared crust into a 12-inch circle (to fit a 9-inch pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
2. To make the filling: Quarter the onion, and slice thinly. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until caramelized and deep golden brown. (This will take about 20 minutes). Right before the onion finishes cooking, add balsamic vinegar to the pan and cook for a few more minutes. While the onion is caramelizing, spread the cubed squash on a baking sheet and toss it with the remaining olive oil, along with dashes of salt and pepper. Roast the squash until it starts to brown and soften, about 20 minutes as well. In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, cheese, salt, and pepper to the eggs. Place the caramelized onions, roasted squash, and baby spinach in the pie pan. Pour the egg mixture over the vegetables.
3. While the onion is caramelizing, spread the cubed squash on a baking sheet and toss it with the remaining olive oil, along with dashes of salt and pepper. Roast the squash until it starts to brown and soften, about 20 minutes as well.
4. In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, salt, and pepper. Add the caramelized onions, roasted squash, grated cheese, and baby spinach. Pour the mixture into the pie crust.
5. Bake the quiche for about 40 to 45 minutes. The edges should be golden brown and the center should feel just set. Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature.
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Crostini with Blue Cheese, Honey & Hazelnuts
Fit for pairing with this week’s soup, these decadent crostini are lovely topped with fresh slices of ripe pear or apple.
Ingredients:
12, ¼-inch thick slices of bread, either from a rustic baguette or this week’s whole grain bread
4 ounces blue cheese at room temperature
½ cup toasted hazelnuts, roughly chopped
Honey
Thinly-sliced, or diced, pear or apple
Method:
1. Preheat oven to 400°. Place bread slices in single layer on baking sheet. Toast in oven until barely golden, about 8 minutes. (Can be made 4 hours ahead.)
2. Spread blue cheese on the bread slices and sprinkle hazelnuts over each. Top with fruit slices and return to oven until cheese begins to melt and bread is golden brown, about 5-7 minutes.
3. Drizzle each slice lightly with honey and serve.
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Brussels Sprouts with Bacon
Sautéed in chicken broth and tossed with garlic and shallots, these Brussels sprouts pair beautifully with bacon.
Ingredients:
1 pound (about 4-5 cups) Brussels sprouts, trimmed and cut in half
2 cups Skagit River Ranch bacon ends, chopped into bite-size pieces (as necessary)
1 large shallot, peeled and minced
4 garlic cloves, peeled and minced
¾ cup chicken stock
Sea salt and fresh ground pepper
Method:
1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5-8 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard any remaining drippings).
2. Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.
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