Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!
Ingredients:
2 cups paella rice
4 cups chicken stock
¼ cup olive oil
3 large garlic cloves
1 sweet onion, peeled and thinly sliced
1 pound tomatoes, seeded and cut into wedges
2 bell peppers, preferably 1 orange and 1 yellow, seeded and thinly sliced
2 zucchini, quartered and thinly sliced
2 teaspoons pimentón
Sea salt and fresh ground pepper
Method:
1. Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared.
2. In a large paella pan, skillet or Dutch oven, heat the olive oil over medium heat. Add the garlic to the pot and sauté for 30 seconds, or until fragrant.
3. Add the onions, peppers and zucchini to the pot, along with a pinch of salt. Sauté for 5-6 minutes, or until veggies are just tender. Add the pimentón and rice to the pot. Sauté for a minute and then add 1 teaspoon salt and the stock to the pot, plus more water to cover, as necessary. Bring to a boil and let cook for 3 minutes.
4. Reduce heat to medium-low and continue to cook for 20 minutes, stirring occasionally. Once most of the stock is absorbed, turn off the heat and add the tomatoes. Cover and allow to stand for 10-15 minutes. Season to taste with salt and black pepper. Serve warm.
Variations: Traditional paella is often served with cubed chicken, chorizo or even shellfish mixed in; pick your favorites and add the protein alongside with the vegetables in step 3 above (if using shellfish, add during the last 5 minutes of simmering in step 4). Feel free to substitute or add in any other summer vegetable, such as eggplant or this week’s broccolini. Also, if it’s too hot to stand over the stove, cook your paella in a skillet on the grill!
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Fried Duck Eggs Over Roasted Fall Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Ingredients:
1 pound Huckleberry gold potatoes, scrubbed and sliced into 1-inch pieces
2 cups carrots, peeled, scrubbed and sliced into 1-inch pieces
2 fennel bulbs, trimmed of fronds and root ends and sliced
2 tablespoons olive oil, plus additional for frying the eggs
4 duck eggs
1 teaspoon finely-chopped thyme
Sea salt
Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.
2. Using your fingers, toss the vegetables with the oil, salt and thyme in a bowl and then transfer to the baking sheet.
3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.
4. Meanwhile, heat additional 2 tablespoons of olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.
5. Remove vegetables from the oven and top each individual serving with a fried duck egg.
Variation: This hash is extremely versatile: Clean out the crisper and use any vegetables you have on hand!
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Classic Spanish Paella
This classic paella recipe from The Spanish Table is a summer favorite at the Farm. Full of fresh seafood and spicy chorizo, the caramelized crispy rice crust known as the socarrat is still our favorite part!
Ingredients:
½ cup uncooked Valencian Rice per person
1 cup chicken stock per person
5 threads saffron per person dissolved in a little white wine
Olive oil, to cover bottom of pan
1 piece of chicken, such as a thigh, per person
½ to 1 soft chorizo sausage per person
½ teaspoon Spanish sweet paprika per person
1 clove garlic per person, minced
¼ cup chopped onion per person
1/8 cup grated tomato (cut in half, grate and discard the skin) per person
2 shrimp or prawns per person
2-4 small clams and/or mussels per person
Red piquillo peppers cut in strips
Artichoke hearts, green beans or peas
Cooked white Spanish beans such as alubias de la granja or judion
Lemon wedges for garnish
Salt to taste
Method:
1. Heat stock in a separate stock pot. Crush saffron and add it to stock or a little bit of white wine. Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown.
2. Next add garlic and onions and saute until translucent. Add chorizo and cook until heated. Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes. Add saffron flavored wine and hot stock. Bring to a boil while scraping the bottom of pan. Now the rice should be level and you will not need to stir from this point on. Adjust heat to maintain a nice simmer.
3. When the rice has absorbed a good amount of liquid but still has a soupy appearance add the mussels or clams. Once the rice is cooked add the shrimp or prawns tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans, beans and peas. During this time the rice should be caramelizing on the bottom of the pan. It will make a faint crackling sound and smell toasty sweet but not burnt. Set aside to rest for 5-10 minutes. Sprinkle with chopped parsley, garnish with lemon wedges and serve.
Variation: This recipe can also be made using the oven or barbecue—see The Spanish Table for details on how!
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Roasted Root Vegetables with Balsamic Vinegar
Tossed with fresh thyme, parsley and butter, plus a splash of balsamic vinegar, this recipe works well with any number of root vegetables.
Ingredients:
2 cups Chantenay carrots, scrubbed and sliced into 1-inch pieces
2 cups parsnips, scrubbed and sliced into 1-inch pieces
1 cup purple Daikon radish, trimmed of greens, then scrubbed and sliced into 1-inch pieces
2 tablespoons olive oil
1 tablespoon finely-chopped thyme
1 tablespoon freshly-chopped parsley
1 tablespoon butter
1-2 tablespoons balsamic vinegar
Sea salt and fresh ground pepper
Method:
1. Heat the oven to 400°.
2. Using your fingers, toss the vegetables with the oil, salt and pepper in a bowl and then transfer to a baking sheet.
3. Place the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.
4. Transfer vegetables to a large serving bowl and add in fresh thyme, parsley and butter, tossing to coat, then drizzle the dish with balsamic vinegar. Taste for seasoning and add additional salt and pepper as desired. Serve warm.
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Late Summer Vegetable Frittata
Packed with fingerling potatoes, frying peppers and leeks, this easy frittata boasts incredibly fresh flavor.
Ingredients:
8 eggs
1 pint fingerling potatoes, washed and thinly-sliced
4 frying peppers, washed, seeded and chopped
2 leeks, trimmed and thinly-sliced
1 cup spinach leaves, torn into bite-sized pieces
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the peppers, leeks, spinach and garlic. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season vegetables with salt and pepper. Remove from skillet.
3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
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Roasted Root Vegetables
This simple, satisfying recipe works well with any number of root vegetables—use whatever you have in your crisper!
Ingredients:
2 cups carrots, scrubbed and sliced into 1-inch pieces
2 cups parsnips, scrubbed and sliced into 1-inch pieces
2 cups rutabagas, scrubbed and sliced into 1-inch pieces
1 cup cauliflower, scrubbed and sliced into 1-inch pieces
2 tablespoons olive oil
Sea salt and fresh ground pepper to taste
Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.
2. Using your fingers, toss the vegetables with the oil and a large pinch of sea salt in a bowl and then transfer to baking sheet.
3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes. Season with additional salt and pepper if desired. Serve hot, warm or at room temperature.
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Braised Root Vegetables & Cabbage with Fruit
This ingenious recipe from Food & Wine boasts extra flavor thanks to the addition of apples and pears.
Ingredients:
4 carrots, peeled and sliced into ½-inch-thick pieces
4 large radishes, quartered
1 large rutabaga, peeled and cut into 1-inch pieces
1 head red cabbage, cored and coarsely chopped
1 small onion, peeled and thinly sliced
1 sweet apple, peeled, cored and cut into 1-inch pieces
1 pear, peeled, cored and cut into 1-inch pieces
2 tablespoons butter
2 tablespoons olive olive
2 garlic cloves, crushed
½ cup chicken stock or water
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°. In a large, deep skillet, melt the butter in the olive oil. When the foam subsides, add the onion, carrot, radish, rutabaga, cabbage, apple and garlic. Season with salt and black pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes. Add the chicken broth and bring to a boil. Cover and braise in the oven for 25-30 minutes, until tender.
2. Remove from the oven, stir in the pear pieces and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes. Transfer the braised fruits and vegetables to a bowl and serve.
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Grilled Vegetable Medley
This recipe is extremely adaptable depending on the veggies you have on hand; feel free to mix it up!
Ingredients:
2 small, or 1 large zucchini, sliced into long strips
6-8 Hakurei turnips, trimmed of any greens and scrubbed clean
4 baby fennel bulbs, trimmed of green ends and sliced into thick wedges lengthwise
Olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat a gas or charcoal grill to medium-high heat. Spread the vegetables out on a baking sheet and drizzle with olive oil and season generously with salt and pepper.
2. Arrange the vegetables on the grill grate, or in a grill basket, and cook until all the veggies are softened and slightly charred (some will take longer than others, so plan to just keep watch). Remove from the heat and reserve until it’s time to serve up some risotto!
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Roasted Summer Vegetables with Tarragon Vinaigrette
Take note: This light, tarragon-kissed vinaigrette is also wonderful on salads or tossed with pretty much any roasted veggie.
Ingredients:
½ bunch each of gold and Chioggia beets, beet greens and tops removed and thoroughly washed
1 pound Austrian Crescent potatoes, washed and halved (if smaller) or quartered (if larger)
1-2 red onions, sliced into rounds
4 tablespoons olive oil
½ cup fresh thyme, picked
½ cup white wine vinegar
Sea salt and fresh ground pepper
For the dressing:
1 bunch fresh tarragon, picked and chopped
â…“ cup champagne vinegar
3 shallots, minced
1 cup canola oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. On a sheet pan, toss potatoes and onions with 2-3 tablespoons olive oil, seasoning well with salt and pepper. Roast in oven for 20-25 minutes, until vegetables are tender. Remove from oven and allow to cool slightly.
2. Place beets in a separate small baking dish. Sprinkle thyme, the additional tablespoon of olive oil and white wine vinegar over the pan. Toss to coat, then season with salt and pepper. Cover the pan with a layer of foil. Roast in the oven alongside the other vegetables for 35 minutes. When cool, peel the beets and cut them into quarters.
3. Combine the champagne vinegar, shallots, a pinch salt, canola oil, pepper and tarragon in a glass jar and shake vigorously to blend. Set aside at room temperature while the vegetables are roasting to allow the flavors to marry.
4. Combine all the vegetables on a large serving platter and drizzle vegetables with tarragon vinaigrette, tossing to combine. Garnish with fresh herbs and season with additional pepper as desired.
Variations: This vinaigrette is also wonderful drizzled over baby lettuce greens for a refreshing summer salad.
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Grilled Vegetable Salad
Tossed with a balsamic dressing, this gorgeous salad pairs well with protein hot off the grill.
Ingredients:
1 medium eggplant, cut lengthwise into ¼-inch-thick slices
2 medium zucchini, cut lengthwise into ¼-inch-thick slices
2 small or one medium summer squash, cut lengthwise into ¼-inch-thick slices
1 bunch spring onions, trimmed of root ends
1 bunch asparagus, trimmed
1 red pepper, seeded and cut into quarters lengthwise
¼ cup olive oil
Sea salt and fresh ground pepper
¼ cup fresh basil leaves, cut into a thin chiffonade
¼ cup toasted pine nuts
For the dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
1 garlic clove, minced
Sea salt and fresh ground pepper
Method:
1. Preheat heat a gas or charcoal grill to medium-high heat.
2. Combine all the vegetables in a large bowl and toss with olive oil, seasoning generously with salt and pepper. Carefully lay out all the vegetables on the rack and grill until all are tender and slightly charred, pulling off vegetables as they are done. (Some will cook quicker than others.)
3. Meanwhile, prepare the vinaigrette by whisking all ingredients together in a small bowl. Check for seasoning and add salt and pepper, to taste. Set aside.
4. Remove vegetables from grill; cool slightly. Cut any larger vegetables into 1-inch pieces. Arrange vegetables on a large serving platter and toss gently with the reserved vinaigrette. Garnish with the basil leaves and pine nuts; serve either warm or at room temperature.
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