weekday cooking ~ English peas

This beautiful batch of English peas was in our produce box this week. It was good to try them out for a simple weekday side dish. A bunch didn't make much, just enough for two servings. They were so fresh and easy to peel but I have to say it was a lot of work. However, it took only a few minutes to sautee the peas with finely minced onion followed by a light sprinkle of salt and pepper to highlight the fresh flavor of the peas. It was nice to have a bright shade of spring green on the dinner table. It was a perfect dish to serve with a simple weekday meal.

fresh ginger cookies

This big batch of fresh ginger we got sometime ago made me search for ginger cookie recipes made with fresh grated ginger instead of the usual ground ginger. My online search led me to two interesting recipes. The first recipe I tried was an oatmeal cookie version with fresh ginger and lemon. It was a very good combination, however, it needed more ginger flavor. The next one I tried was a ginger cookie recipe from the All Recipes website. I followed the recipe and procedure but for a more intense ginger flavor, I doubled the amount of grated fresh ginger.  The additional amount took these ginger cookies to another level.

Grating the fresh ginger using a microplane was labor intensive and time consuming but the painful process was easily forgotten when I finally tasted these cookies :-) They were crispy along the edges with a chewy center and interior. The baking time may be adjusted to achieve a chewier or crispier cookie. I sprinkled them with sugar crystals before baking.

FRESH GINGER COOKIES (adapted from All Recipes Fresh Ginger Cookies)


1 1/4 cups all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
4-5 tablespoons finely grated fresh ginger
1/2 cup butter, softened
1/4 cup Crisco shortening
1 cup white sugar
1/4 cup molasses
1 egg

sugar crystals for topping

In a large mixing bowl, combine all purpose and whole wheat flour, baking soda, and salt. In a separate bowl, beat butter, Crisco, grated ginger and sugar until light and fluffy. Beat in molasses and egg. Fold in flour mixture until just combined. Chill for a few hours or overnight. Preheat oven to 350F (175C). Scoop or roll dough into 1 1/2 inch balls then sprinkle them with the sugar crystals. Place 2 inches apart on baking sheets lined with parchment paper. Bake until edges start to brown, about 15 minutes. For crispier cookies, bake for 18-20 minutes. Let them cool slightly on cookie sheets for 1 minute then transfer to wire racks to cool completely.

stuffed artichokes

I've never bought nor tried to cook artichokes before. My husband told me how good they are served with a melted butter dip. I sometimes see them at the grocery store but it never occurred to me to buy them. When a bunch showed up in our produce box sometime ago, I knew it was my chance to finally cook and taste them. My research led me to two most popular ways to cook them. One was a simple steamed version and the other one was stuffed. Since I wasn't familiar with them, it was helpful to watch this tutorial video from Ocean Mist Farms showing how to properly prepare them.

artichokes two ways ~ stuffed and steamed

Stuffing the artichokes was also a great way to introduce more flavor to them. I decided to use a similar stuffing to the one I always turn to for the baked stuffed mushroom appetizers that we like. I found this Italian-inspired stuffing recipe from the Saveur website which suggested pecorino cheese but I substituted grated parmesan. I mixed it with the rest of the stuffing ingredients instead of sprinkling it over the artichokes and cut back on the cooking time by eliminating the broiling step. We truly enjoyed both the steamed and stuffed versions. I'm glad to finally experience the flavor of this unique vegetable.

roasted romanesque cauliflower

This is just one of the many reasons why we appreciate the produce box we get almost weekly now depending on how interesting the variety is. This romanesque or romanesco cauliflower is one beautiful vegetable with its perfectly formed tips and amazing patterns.

I've never seen romanesque cauliflower sold in the local groceries where I shop but I've read about it in a few websites. We were excited to finally get a chance to try it. I cut off the tips from the tough base and slice the bigger tips in half. After transferring them to a roasting pan, I tossed them in olive oil, a little salt and pepper then cooked them until they were very tender.

roasted romanesque cauliflower with pattypan squash

roast the vegetables until very tender

served with couscous for a light and healthy side dish

roasted pork chops & vegetables

pattypan squash

This interesting mix of vegetables and herbs came with our produce box order for the holidays. Pattypan squash is a cute flower-shaped variety that I've never cooked and tasted before. However, I do remember seeing them dried and used in flower arrangements. It was certainly worth learning more about it. I keep roasting these unusual vegetables that we get as we have found out that it really brings out the best in this kind of vegetables.

fresh and fragrant thyme with sage leaves

We also got these fresh herbs just in time for the holiday season. I believe they were intended for the traditional holiday roast turkey. However, I thought about using them for a less traditional roasted pork chops and vegetables (shown below). The pork chops were seasoned with lemon juice, salt and pepper then piled on top of the mixed vegetables (pattypan squash, carrots, potato wedges and green beans) and herbs then generously sprinkled with olive oil.

They cooked together in the oven for about an hour at 350F. Cover with foil then remove the foil and cook for another 15 minutes or until pork chops are nicely browned. The pork chops and vegetables are shown below prior to cooking.

an easy meal to prepare which cooked well together

roasted delicata squash

I have to say delicata squash was an excellent discovery at the start of this year's fall season. I wouldn't have found out how good this squash variety is if not for our local produce supplier. We got them once in our occasional produce order and easily became a favorite the first time we tried it. I remember seeing them at our local grocery a few times this time of the year, but I never even thought about buying one to try.

preparing the squash before roasting

Appropriately named delicata for its delicate texture, roasting helped bring out the mild flavor that can best be described as a cross between a squash and sweet potato. The delicata was more tender than the butternut variety (which is one of my favorites too) and I was surprised that it can be cooked without peeling. I just lightly scrubbed the skin and rinsed it well. It may be sliced into rings but I cut it in half before slicing to a thickness of about half and inch. Spray or brush both sides lightly with olive oil then arrange on the baking sheet. Sprinkle with a little salt and pepper. Roast or broil for about 15-20 minutes per side or until lightly browned.

celery & blue cheese soup

The peak of the summer season may not be the perfect time to enjoy a steaming bowl of soup but as dedicated soup lovers, we always enjoy it anytime of the year. Before I made this, the idea of making soup with celery hasn't crossed my mind at all nor would I have thought that it would even be this good. It can be made richer with the addition of cream or half and half but I omitted it to highlight the celery flavor. We've been getting bunches of celery lately from our organic produce box that we had to think of other ways to use it up. I read that it's best to use organic celery for better flavor.

As often I as make soup, I'm glad about the invention of the hand blender. It has now become one of my most used gadgets in the kitchen. The convenience of not having to transfer a simmering pot of soup in a blender or food processor is a huge time saver for me. Aside from that, it also eliminates mess and extra clean-up.

CELERY and BLUE CHEESE SOUP
(adapted from The Book of Soups by Lorna Rhodes)

1 head celery, chopped
1 medium onion, chopped
3 tablespoons butter
3-4 cups low sodium chicken broth
1 beaten egg
1/4 cup half & half (optional, I omitted this)
1/2 cup or more crumbled blue cheese
salt and pepper to taste

GARNISH:
additional crumbled blue cheese for topping
celery leaves

Reserve celery leaves for garnish. Melt butter in a large saucepan or soup pot and cook onions until translucent then add the chopped celery and simmer until tender. Pour in the chicken broth. Season with salt and pepper. Puree soup (with a hand blender or in a food processor) then add a little amount to the beaten egg to temper it before adding the mixture back to the hot soup. Puree again to make sure the mixture is smooth. Stir in finely crumbled blue cheese and adjust the seasonings. Garnish with celery leaves and more crumbled blue cheese if desired.

using a hand blender to puree mushroom soup

kohlrabi

It's always interesting to get our organic produce box and discover vegetables that we've never seen and tried before like this kohlrabi which comes in green and purple varieties. I think the purple color is beautiful and the way the stems come out and extend from the sides makes it very unique.

We first tried them raw, simply cut into matchstick-size strips, in a salad along with carrot strips, cucumbers, cherry tomatoes and romaine as shown above and below. The kohlrabi can easily take the place of crunchy jicama or radish. It has a mild taste similar to cabbage. It's often described as a cross between cabbage and parsnip. I also tried to cook it with ground pork and scrambled eggs as a filling for fresh spring rolls wrapped in Vietnamese or Thai softened rice paper. It made a perfect substitute to water chestnuts which are most often used for additional texture and flavor in Asian cuisine.

two bean salad

It may not be officially summer yet but it feels like the heat of summer came early this year and is here to stay :-) We're looking forward to the next big holiday, 4th of July. It's the season for cook outs and backyard barbecue picnics again. With that in mind, I have to say this salad has potential to be the star at any barbecue party.

This is one of the best combination of sweet, sour and salty flavors I've tried in a dressing. This is a much improved recipe idea for this summer salad. I used only two kinds of beans, yellow wax beans and canned red kidney beans. The sliced carrots provided the attractive color contrast. I found this must-try recipe at Jane Spice foodblog.

still enjoying our organic vegetable and fruit supply

Last week, our organic produce box included some pretty yellow wax beans which were just perfect for this salad.

carrots and yellow wax beans shown getting an ice bath after blanching

Mix the dressing ingredients together in a small saucepan then simmer until the sugar dissolves. Let the mixture cool down before pouring over the vegetables. Best made a day ahead and chilled in the refrigerator so the flavors will have time to blend well. I just followed the recipe and procedure but omitted the oranges and replaced the green beans with sliced carrots.

rainbow chard

colorful rainbow chard stalks

We're happy with the organic produce box we got this week which included some beautiful rainbow chard. It's exciting to learn more about these unusual vegetables. Discovering their flavors as we get to try them is part of the fun. It's also inspiring to research and try new recipes and ways to use them. We have green salads everyday now since we started ordering. Good for us :-)

we're enjoying more of these vegetables and fruits everyday

 

I tossed some torn rainbow chard leaves into the other salad greens so we could taste them raw. They have a slight bitter flavor similar to kale. I reserved the colorful stalks and may try to sautee them next time. I also sliced and added the leaves to the pasta dish shown above.

For the recipe...

collard greens rolls

If there's such a thing as a German and Greek fusion, this is it :-) I was browsing the internet for possible ideas for the collard greens (shown below) that came with last week's organic produce box. I've never cooked collard greens before so I was excited about this recipe.

I was happy to find this interesting article in the New York Times that made use of collard greens and it looked promising. However, I also remembered a cabbage rolls recipe that I wanted to try in one of our German cookbooks. I put the two ideas together and came up with this surprisingly good stuffed collard greens. Honestly, I wasn't expecting too much but this version is worth keeping and making again.

I was really pleased that the collard greens remained intact throughout the long braising process. This was a healthy, well balanced and more flavorful version of cabbage rolls. The collard greens added a slight bitterness but didn't overpower the overall taste of the dish.

COLLARD GREENS ROLLS

FILLING:
1 lb. ground turkey
1/2 cup finely chopped onions
1/2 cup uncooked rice, rinsed
1/2 teaspoon thyme
1 tablespoon Italian parsley, finely chopped
1 teaspoon salt
1/2 teaspoon ground pepper

Simmer the rolls in:
2 cups low-sodium chicken broth
2 tablespoons tomato paste
1 medium roma tomato, chopped

1 bunch collard greens (about 10-12 leaves)

(1) My first time to cook organic collard greens (2) the big and beautiful dark green leaves are perfect for stuffing (3) tough veins running along the underside of the leaves were trimmed with a small sharp knife (4) blanching the leaves for a few seconds before filling and rolling.

Start by washing the collard greens and preparing them by cutting off the stems and trimming the big tough veins at the back of the leaves with a small sharp knife. Blanch the leaves for a few seconds in boiling water just so they are pliable. Combine the filling ingredients and mix well. Lay out a leaf and spoon 2-3 tablespoons of the filling in the center. Roll and tuck the ends under. Arrange the rolls in a heavy pot. Add the chopped tomatoes. Mix the chicken broth and tomato paste. Pour over the rolls. Simmer over low heat for an hour or until the rice is fully cooked. Serve hot and enjoy.

vegetable gratin

Grilling truly brings out the best in vegetables and we have always enjoyed the flavor of grilled zucchini. My husband even said that he didn't care much for zucchini until he tasted it grilled. It's a given, everytime I buy zucchini and squash, I end up grilling them. In my quest to try some other ways to cook them, I decided to try one of the recipes provided by our organic produce supplier. The gratin, made with zucchini, squash and potato, didn't only look beautiful with the bright colors of the vegetable layers, it was flavorful too.

The potatoes were sliced thinner (about 1/8") than the squash and zucchini (about 1/4") so they will cook at the same time. A mandoline slicer makes uniform and perfect slices but since I don't have this gadget, I thought about using our electric meat slicer instead. It did a great job with the potatoes. I was also happy to find another way to make use of it. However, it didn't work for the squash and zucchini but it was easy to slice them with a knife anyway.

Toss the sliced vegetables in olive oil, salt, pepper, minced garlic and chopped parsley until evenly coated. Start layering with the potato slices followed by the zucchini and squash. Repeat the process ending with the potatoes on top. Toast 2-3 whole wheat bread slices and tear them into smaller pieces. Turn them into breadcrumbs using a food processor. Add a few tablespoons of olive oil to the breadcrumbs then season with salt and pepper. Mix well and add crumbled feta cheese if desired. Sprinkle evenly on top of the potatoes and press it well.
Bake at 250F for 1 1/2 hours or until the potatoes are tender. Serve as an appetizer or side dish.

more organic produce

Our second box of organic produce gave us another chance to try something new like the nubia eggplant variety and a bunch of good looking red Russian kale (both shown below). Having these vegetables and fruits not only allows us to cook and eat healthier everyday but at the same time we also have fun discovering all the interesting varieties of produce that we've never tried or even heard of before.

nubia eggplant and Russian kale

For the simple salad shown above, remove the tough stems and slice the kale leaves. Blanch them until the color turns bright green and almost tender then drain well. Use as a bed for chopped tomatoes and soft boiled eggs. Sprinkle with salt and pepper. I usually make this salad with spinach but kale makes a very good substitute. Sprinkle with a light dressing such as lemon vinaigrette.

The nubia eggplant was sliced into about half an inch thickness then grilled. It was less watery than the more common eggplant varieties so grilling was perfect. Since it was the first time I cooked it, I tried to leave the skin on but I found out that just like the American or Italian varieties sold in most groceries, it's best to remove the skin prior to grilling or cooking. A basic dip, a mixture of olive oil, minced garlic, red pepper flakes, finely chopped parsley, salt and pepper, was served on the side but it may also be sprinkled on the grilled eggplant just before serving.