I recently saw a recipe for zucchini fritters on Mark Ruhlman's blog. Rather than following his recipe, though, I was inspired to do my own version, using breadcrumbs and cheddar cheese instead of egg and feta. In the end, they didn't stick together as well without the egg, but they were still very tasty!
Ingredients:
2 medium zucchini, grated
1 teaspoon kosher salt
2 cloves minced garlic
1/2 red onion, minced
2-3 tablespoons minced parsley
1/2 teaspoon ancho powder (or other mild pepper)
1 pinch cayenne powder (or more if you like, or none if you don't)
1/2 cup breadcrumbs
1/2 cup shredded colby jack cheese
olive oil for frying
As Ruhlman notes, the key to a successful zucchini fritter is to get as much water out of the grated zucchini as possible. So, after grating, salt the zucchini and let it stand in a strainer while you get all your other ingredients ready. Once they are, you'll want to squeeze the zucchini to get even more water out: wrapping it cheesecloth is an ideal way to achieve this, but I use doubled up paper towels instead and that generally works fine.
With that done, you'll want to the oil in your pan and warming over medium heat: the oil should be deep enough to come halfway up the sides of the fritters. Now mix all the ingredients together well in a bowl and start forming fritters with your hands (Ruhlman suggests that you can use a 1/4 cup measure, but I think you'll end up with a better packed fritter if you do it by hand). Fry them in batches for about 4-6 minutes per side, or until they are well browned. Drain on paper towels, and, if you like, you can garnish them with fresh parsley and serve them with a dollop of sour cream.
Friday, July 16, 2010
Thursday, July 15, 2010
Carrot, Carrot Top and Quinoa Soup
I'm always wondering what to do with the tops of the vegetables Farmer John sends along. Carrot tops taste a lot like parsley!
Adapted from this recipe at food.com.
Ingredients:
1 tablespoon olive oil
1/2 onion, diced
4 cups water + 2 tsp bouillon or dried soup stock OR 4 cups stock (vegetable or chicken)
4 medium carrots, peeled and cut into 1/4 inch rounds
1 cup carrots, tops washed and finely chopped
1/2 cup quinoa, rinsed
sea salt and black pepper to taste
In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.
Adapted from this recipe at food.com.
Ingredients:
1 tablespoon olive oil
1/2 onion, diced
4 cups water + 2 tsp bouillon or dried soup stock OR 4 cups stock (vegetable or chicken)
4 medium carrots, peeled and cut into 1/4 inch rounds
1 cup carrots, tops washed and finely chopped
1/2 cup quinoa, rinsed
sea salt and black pepper to taste
In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.
Thursday, July 1, 2010
Turnip and Carrot Purée
1lb Turnips
½ Small Onion
1lb Carrots
1tbsp Butter
1tbsp Honey
1tbsp Curry
Pinch of Sea Salt
Pinch of Nutmeg
Pinch of Cinnamon
Boil peeled and chopped turnips with onions, separately boil carrots.
Strain after boiling and mix all in a bowl along with the remaining ingredients.
I use a hand held blender this way I have greater control of the texture. If too thick add a 1/3 cup of cream or milk. For soup add the water from cooking the carrots or turnips, depends if you prefer bitter or sweet.
½ Small Onion
1lb Carrots
1tbsp Butter
1tbsp Honey
1tbsp Curry
Pinch of Sea Salt
Pinch of Nutmeg
Pinch of Cinnamon
Boil peeled and chopped turnips with onions, separately boil carrots.
Strain after boiling and mix all in a bowl along with the remaining ingredients.
I use a hand held blender this way I have greater control of the texture. If too thick add a 1/3 cup of cream or milk. For soup add the water from cooking the carrots or turnips, depends if you prefer bitter or sweet.
Wednesday, June 30, 2010
Turnip Top Soup
Only 5 ingredients, plus garnish. Also works with radish tops.
2 Tablespoons Olive Oil
1 Large Shallot, finely chopped or 1/2 large onion
2 Cups Radish Greens, roughly chopped, packed
2 Cups Vegetable Stock
1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped
Sea Salt
Freshly ground Black Pepper
Fresh Chives for serving
Wash and de-rib the turnip tops. Loosely chop. Blanch in boiling water for 3-4 minutes.
In a large saucepan, heat oil over medium heat; add finely diced shallots or
onion.
Sauté, stirring often, until shallots or onions are soft and translucent.
Add turnip tops and cook about 3 minutes.
Add stock and bring to boil; reduce heat and simmer for about 10 minutes.
Add the chopped parsley and mint. Season with salt and pepper, to taste.
Remove from heat; purée with an immersion blender or in blender, in batches. Add
more vegetable stock if you like a "thinner" soup.
Top with with freshly chopped chives just prior to serving, or drizzle olive
oil, parsley oil, or basil oil on top. Serve with rustic bread and butter.
Makes 4 servings.
Adapted from:
http://veganvisitor.wordpress.com/2009/06/09/dont-toss-those-radish-greens/
2 Tablespoons Olive Oil
1 Large Shallot, finely chopped or 1/2 large onion
2 Cups Radish Greens, roughly chopped, packed
2 Cups Vegetable Stock
1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped
Sea Salt
Freshly ground Black Pepper
Fresh Chives for serving
Wash and de-rib the turnip tops. Loosely chop. Blanch in boiling water for 3-4 minutes.
In a large saucepan, heat oil over medium heat; add finely diced shallots or
onion.
Sauté, stirring often, until shallots or onions are soft and translucent.
Add turnip tops and cook about 3 minutes.
Add stock and bring to boil; reduce heat and simmer for about 10 minutes.
Add the chopped parsley and mint. Season with salt and pepper, to taste.
Remove from heat; purée with an immersion blender or in blender, in batches. Add
more vegetable stock if you like a "thinner" soup.
Top with with freshly chopped chives just prior to serving, or drizzle olive
oil, parsley oil, or basil oil on top. Serve with rustic bread and butter.
Makes 4 servings.
Adapted from:
http://veganvisitor.wordpress.com/2009/06/09/dont-toss-those-radish-greens/
Tuesday, June 29, 2010
Escarole and Bean Soup
My grandmother's recipe:
1 head of escarole, chopped
2 16 oz. cans of cannellini beans (Italian white kidney beans)
32 oz. vegetable or chicken stock (I like Trader Joe's Low Sodium Vegetable Broth)
4 cloves garlic, chopped
1 Tbsp olive oil
1 bay leaf (optional)
In a large saucepan or soup pot, saute garlic in olive oil until fragrant. Add chopped escarole, bay leaf, and vegetable or chicken stock. Bring to a boil. Cover and simmer for 30 minutes. Drain beans and add to soup.
Tastes great with parmesan or romano cheese on top, and it always tastes better the next day if you can wait that long.
1 head of escarole, chopped
2 16 oz. cans of cannellini beans (Italian white kidney beans)
32 oz. vegetable or chicken stock (I like Trader Joe's Low Sodium Vegetable Broth)
4 cloves garlic, chopped
1 Tbsp olive oil
1 bay leaf (optional)
In a large saucepan or soup pot, saute garlic in olive oil until fragrant. Add chopped escarole, bay leaf, and vegetable or chicken stock. Bring to a boil. Cover and simmer for 30 minutes. Drain beans and add to soup.
Tastes great with parmesan or romano cheese on top, and it always tastes better the next day if you can wait that long.
Saturday, June 26, 2010
2nd Share
spinach
summer squash
tatsoi
endive
dill
broccoli
broccoli raab
dill
broccoli
broccoli raab 
scallions
salad turnips
red leaf lettuce
sugar snap peas 
parsley
sugar snap peas 
parsley
Monday, June 21, 2010
Asian Radish Slaw
Shred or dice 1-2 Radishes
Add about equal parts of chopped mandarin oranges
Add some scallions if desired
Drizzle with sesame oil and rice vinegar
Goes well over a white fish and served with stir fried kale
Spinach Casserole
1/3 cup of whole wheat flour
1/2 to 1 cup of shredded mozzarella cheese (skim)
1/2 to 1 cup of shredded sharp cheddar
1 ½ cup of cottage cheese (fat free)
3 eggs
1 small diced onion
2 – 3 diced garlic scapes
¼ of a tea spoon of sea salt (not too much the cheddar is salty already)
Chopped spinach
Preheat oven to 350
Mix it all in one bowl
Place it in a 2 ½” to 3” baking dish, rub it with olive oil or butter so it doesn’t stick.
Bake it uncovered for 1 hour.
I changed the recipe around by adding a few other ingredients, but got the inspiration from “Passionate Vegetarian”.
1/2 to 1 cup of shredded mozzarella cheese (skim)
1/2 to 1 cup of shredded sharp cheddar
1 ½ cup of cottage cheese (fat free)
3 eggs
1 small diced onion
2 – 3 diced garlic scapes
¼ of a tea spoon of sea salt (not too much the cheddar is salty already)
Chopped spinach
Preheat oven to 350
Mix it all in one bowl
Place it in a 2 ½” to 3” baking dish, rub it with olive oil or butter so it doesn’t stick.
Bake it uncovered for 1 hour.
I changed the recipe around by adding a few other ingredients, but got the inspiration from “Passionate Vegetarian”.
Scramble Broccoli ?
1 table spoon of olive oil
1/3 – 1/2 cup of broccoli (small bunches)
Half of a garlic scape
Half of a small onion (ping pong size)
A pinch of sea salt
2 eggs
Blue cheese
2 dates
Sautee the broccoli, garlic scape and onion in olive oil until the broccoli seems slightly tender.
Add the two eggs and a pinch of sea salt (I try to keep the yolk together until the whites are nearly done and then mix the whole thing together.)
Remove from heat once done and add blue cheese and dates chopped into pieces. The heat of the pan will melt the blue cheese slightly and further caramelize the dates.
I don’t call it an omelette because it never stays intact :)
1/3 – 1/2 cup of broccoli (small bunches)
Half of a garlic scape
Half of a small onion (ping pong size)
A pinch of sea salt
2 eggs
Blue cheese
2 dates
Sautee the broccoli, garlic scape and onion in olive oil until the broccoli seems slightly tender.
Add the two eggs and a pinch of sea salt (I try to keep the yolk together until the whites are nearly done and then mix the whole thing together.)
Remove from heat once done and add blue cheese and dates chopped into pieces. The heat of the pan will melt the blue cheese slightly and further caramelize the dates.
I don’t call it an omelette because it never stays intact :)
Sunday, June 20, 2010
Cuke and Tomato Salad
cucumbers slicedtomatoes cut in pieces
garlic scapes diced
onion sliced dill
depending on how much produce you have make a dressing of red wine vinegar
a splash of olive oil
salt pepper
2 tablepoons agave syrup
chopped dill
I made pesto but added basil also.
Kathy Gervasio
garlic scapes diced
onion sliced dill
depending on how much produce you have make a dressing of red wine vinegar
a splash of olive oil
salt pepper
2 tablepoons agave syrup
chopped dill
I made pesto but added basil also.
Kathy Gervasio
Kale Chips
1 bunch kale
1 Tbsp. Olive Oil
1 Tbsp. Lemon Juice or Lemon Zest (optional)
Sea salt to taste
De-rib the kale. Put in a plastic bag or bowl and toss with olive oil and lemon to coat. Lay out the flat leaves on a cookie sheet and sprinkle with sea salt.
Bake for 30 minutes at 250 degrees, until dry, crisp and flat. (I've also seen 350 degrees for 15 minutes, but haven't done it that way.)
1 Tbsp. Olive Oil
1 Tbsp. Lemon Juice or Lemon Zest (optional)
Sea salt to taste
De-rib the kale. Put in a plastic bag or bowl and toss with olive oil and lemon to coat. Lay out the flat leaves on a cookie sheet and sprinkle with sea salt.
Bake for 30 minutes at 250 degrees, until dry, crisp and flat. (I've also seen 350 degrees for 15 minutes, but haven't done it that way.)
Radish Greens Soup
Only 5 ingredients, plus garnish. Also works with turnip tops.
2 Tablespoons Olive Oil
1 Large Shallot, finely chopped or 1/2 large onion
2 Cups Radish Greens, roughly chopped, packed
2 Cups Vegetable Stock
1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped
Sea Salt
Freshly ground Black Pepper
Fresh Chives for serving
Wash and de-rib the radish tops. Loosely chop. Blanch in boiling water for 3-4 minutes.
In a large saucepan, heat oil over medium heat; add finely diced shallots or
onion.
Sauté, stirring often, until shallots or onions are soft and translucent.
Add radish greens and cook until wilted (about 3 minutes).
Add stock and bring to boil; reduce heat and simmer for about 10 minutes.
Add the chopped parsley and mint. Season with salt and pepper, to taste.
Remove from heat; purée with an immersion blender or in blender, in batches. Add
more vegetable stock if you like a "thinner" soup.
Top with with freshly chopped chives just prior to serving, or drizzle olive
oil, parsley oil, or basil oil on top. Serve with rustic bread and butter.
Makes 4 servings.
Adapted from:
http://veganvisitor.wordpress.com/2009/06/09/dont-toss-those-radish-greens/
2 Tablespoons Olive Oil
1 Large Shallot, finely chopped or 1/2 large onion
2 Cups Radish Greens, roughly chopped, packed
2 Cups Vegetable Stock
1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped
Sea Salt
Freshly ground Black Pepper
Fresh Chives for serving
Wash and de-rib the radish tops. Loosely chop. Blanch in boiling water for 3-4 minutes.
In a large saucepan, heat oil over medium heat; add finely diced shallots or
onion.
Sauté, stirring often, until shallots or onions are soft and translucent.
Add radish greens and cook until wilted (about 3 minutes).
Add stock and bring to boil; reduce heat and simmer for about 10 minutes.
Add the chopped parsley and mint. Season with salt and pepper, to taste.
Remove from heat; purée with an immersion blender or in blender, in batches. Add
more vegetable stock if you like a "thinner" soup.
Top with with freshly chopped chives just prior to serving, or drizzle olive
oil, parsley oil, or basil oil on top. Serve with rustic bread and butter.
Makes 4 servings.
Adapted from:
http://veganvisitor.wordpress.com/2009/06/09/dont-toss-those-radish-greens/
Saturday, June 19, 2010
Garlic Scape Pesto
Made pesto out of the garlic scapes.
10 scapes roughly chopped
1/3 cup almonds
1/3 cup Parmigiano-Reggiano (grated)
salt to taste
1/2 cup extra virgin olive oil
Puree all the ingredients except the oil in a blender or food processor. Drizzle in the oil.
10 scapes roughly chopped
1/3 cup almonds
1/3 cup Parmigiano-Reggiano (grated)
salt to taste
1/2 cup extra virgin olive oil
Puree all the ingredients except the oil in a blender or food processor. Drizzle in the oil.
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