- 2 onions or 2 large leeks, diced
- 1/2 pound potatoes, diced (a few small or one large)
- 2 Tablespoons olive oil, plus extra to finish
- 2 cups stemmed and slivered lacinato kale OR, chopped spigariello
- 2 cups (more or less) small cauliflower florets
- 1 garlic clove, minced
- salt and pepper to taste
- 6 cups broth: homemade or purchased, vegetable, bean broth, or chicken stock
- Asiago cheese for grating at the end
Adapted from Vegetable Soups from Deborah Madison’s Kitchen.
Wash the leeks if using. Chop the potato, leaving the skin on if you like, if it’s organic. Warm the olive oil in soup pot over medium heat. Add the leeks and the potato, give them a stir, and while they’re warming up, slick the kale or spigariello off its ropy stems, then slice the leaves into short ribbons. Add the kale/spigariello to the pot along with the cauliflower, garlic, and salt. Cook for about 5 minutes. Add the stock, bring to a boil, then lower the heat and simmer until the vegetables are tender, about 20 minutes. Ladle the soup into bowls and drizzle some olive oil into each. Season with pepper and grate a little cheese into the soup.
- 1 pound corkscrew pasta (gemelli, rotelli, etc.)
- 8 ounces small, firm green or golden zucchini
- 1/2 cup mixed fresh herbs: Italian parsley, marjoram, basil, chervil, hyssop, oregano, lemon thyme and others
- 1 lemon
- 6 T extra virgin olive oil
- 5 T pine nuts
- 1 onion or 3 shallots, thinly sliced then roughly chopped
- 4 teaspoons tiny capers, rinsed in water
- 2 sun-dried tomatoes, cut into narrow strips
- salt and pepper
- Parmesan, grated fresh
Adapted from The Greens Cook Book.
Slice the zucchini diagonally into pieces about the same thickness as the pasta (matchstick size, 1/8″ or so). Line up the slices and cut them into narrow matchsticks. Each one will be tipped with green or gold. Make a selection of fresh herbs from those suggested in the ingredients list. Pull the leaves off the stems and chop them, but not too finely. Include any flowers, such as the purple flowers of the basil or pink thyme blossoms. With a vegetable peeler, remove a thin strip of peel from the lemon and cut it into fine slivers. (I grated the peel.) Heat 2 T. olive oil in a small pan and add the pine nuts. Cook them until they begin to color — watch carefully because they can start to burn quickly; then add the shallots. Cook the two together over medium low heat until the shallots are soft and the pine nuts are brown. Transfer them to a wide bowl and add the rest of the oil, the capers, lemon peel, sun-dried tomatoes and herbs. Season with salt, freshly ground black pepper and 1/2 teaspoon or so lemon juice to taste. Add salt to the boiling water, drop in the zucchini and cook it about 1 minute. Scoop it out, shake off the water, and add it to the bowl with the other ingredients. Next, cook the pasta, scoop it out and add it to the bowl as well. Toss with a pair of tongs, so that the noodles are coated with the oil and herbs. Serve with the cheese passed separately.
- 4 pounds new or fingerling potatoes, cut into rough 1-inch pieces and cooked til tender
- 2 tablespoons rice or cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 bunch scallions, sliced thin
- 1 small head fennel or celery stalk, cut into small dice (optional)
- 1/3 cup sweet pickle (not relish), cut into small dice (optional)
- small-medium handful washed and chopped arugula leaves
- 1 cup mayonnaise (homemade makes this dish sublime)
- 3 tablespoons Dijon-style mustard
- 1 generous bunch minced fresh parsley
By Julia Wiley. Serves 6-8.
Layer warm potato pieces in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.
Mix in remaining ingredients; refrigerate until ready to serve.
- 6 oz mixed greens
- 1-2 Fuyu Persimmons, peeled (optional) and sliced
- 1-2 tangerines or other citrus, peeled and segmented
- 1/2 cup fresh pomegranate arils (from half a pomegranate)
- 1/2 cup candied pecans
- 2 oz fresh goat cheese, crumbled
- Citrus Vinaigrette
Adapted from FoodFanatic.com. 4-6 side servings.
Divide greens among serving bowls. Top with slices of persimmon and citrus, sprinkle of pomegranate seeds, a few candied pecans, and crumbled goat cheese. Drizzle with dressing, toss gently to combine.
Citrus Vinaigrette — In a small jar with a tightly fitting lid, put half a minced shallot, one and a half tablespoons champagne vinegar, juice from one lemon, about 3/4 cup olive oil, a little lemon or yuzu zest, one tablespoon of fresh thyme leaves, and salt and pepper to taste. Close up the jar and shake it all up.
- 1 quart vegetable stock
- 2 stocks of celtuce with leaves attached
- Kosher salt to taste
- 3 tablespoons high quality unsalted butter
- 1 tablespoon fresh squeezed lemon juice
Chinese Lettuce aka celtuce aka stem lettuce is usually harvested mainly for use of the stem. But, the Chinese lettuce that Andy has included in the mystery box does not have the classic thick stem of celtuce but has lovely leaves that are mild enough to eat fresh in a salad. But this recipe, originally from Michel Bra and adapted by foragerchef, involves poaching the stems and then frying it with the leaves. Serves 2 as an appetizer or to accompany a larger meal.
Remove the leaves and set aside. With a vegetable peeler, peel the celtuce stem. (You may not need to do much of this with the Chinese lettuce from Mariquita as the stem is young and more tender.) You will notice that after one round with the vegetable peeler there is still a layer of light colored stem, peel the celtuce again to remove this, it’s very stringy and hard. Continue peeling the celtuce until only the light green, translucent core remains, then cut the core into 2 inch pieces.
Heat the vegetable broth in a 3 qt or similar sauce pot and season to taste with salt. add the celtuce and cook for 10-15 minutes, or until tender when pierced. Do no over cook the celtuce, or it will fall apart.
Remove the celtuce from the broth and dry. Up to here this can all be done hours, or days beforehand.
Heat the butter in a saute pan. When it begins to brown add the celtuce and cook, turning occasionally, until lightly browned on each side. Remove the celtuce from the pan and keep warm while you quickly cook the leaves.
Add the reserved leaves to the pan and toss, just long enough to wilt, 30 seconds or so. Place the leaves on the plate, top with the celtuce stems, then add the lemon to remaining butter in the pan, swirl to warm through. Drizzle on some of the lemon butter and serve immediately, finishing with a touch of salt.
- 10 Yuzu citrus
- 4 chilies (green or red)
- 2 tbsp sea salt
Kosho is a Japanese condiment, delicious on fish or stir fried vegetables like daikon. We had it on steam broccoli — it was delicious. This recipe has been adapted from one by Felice on Cookpad.com. It makes about a quarter cup of Kosho but a little goes a long way! And it will keep for several weeks, though the aromatics will dissipate with time. The photo above includes a bowl of the juice from 10 yuzu fruit — a little less than a quarter cup. Yuzu do not produce a lot of juice! We did not use the juice in the kosho but plan to use it in a cocktail.
Because you’ll be using the zest of the yuzu citrus, be sure to use organic yuzu. After you’ve rinsed the yuzu, use a vegetable peeler to remove the surface layer, minimizing the pith. The pith is bitter but also is high in antioxidants so it doesn’t hurt to have some included. You can use a zester but it can take longer and you may lose more of the aromatics. Mince the slivers of yuzu skin finely.
Depending on how spicy you like your kosho to be, remove the seeds and inner ribs of the chilies — or leave them in if you like it spicy! We used Fresno chilies and removed the seeds and ribs, and it was moderately spicy. Mince the chilies finely in with the minced yuzu. Mix in the sea salt. And you’re done! Store the kosho is a glass jar and keep it in your fridge.
- 2 onions, chopped
- 2 garlic cloves, chopped
- 2 tsp cumin, ground
- 2 tbsp dry oregano, toasted
- 2 tbsp chili powder
- 2 lb hard squash, peeled and diced
- 8 oz mushrooms, cut into bite-sized pieces
- 1 head cauliflower, cut into florets
- 3 tbsp sesame seeds, toasted
- small handful of almonds, toasted
- 2 lb tomatoes, crushed or pureed
- 1 cup frozen peas
- small handful cilantro, chopped
From Chef Jonathan Miller
Heat some olive oil in a large saucepan or soup pot. Add the onions and sauté until they have softened, about 8-10 minutes. Add the garlic, cumin, oregano, and the chili powder and cook another couple minutes. Add the squash, mushrooms, some salt, and 3 cups of water or vegetable stock. Bring to a boil, cover, lower heat and simmer slowly until the squash is tender, about 20 minutes. Stir regularly so the mixture doesn’t char on the bottom of the pot. Run almonds and sesame seeds in a food processor for a few seconds to finely chop them, then add to the stew with the cauliflower and tomatoes. Cook until the cauliflower is done to your liking, at least another 7 minutes. Add peas and cilantro, taste for seasoning, adding more salt or chili powder if you like, and serve warm.
- 1 Tablespoon peanut or vegetable oil
- 2 cups sweet pepper strips, onion slices, or a combination of the two
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch chunks
- 1 cup halved walnuts, whole cashews, or other nuts
- 3 Tablespoons hoisin sauce
Adapted from The Minimalist Cooks at Home by Mark Bittman
Heat oil in a large nonstick skillet and heat on high for one minute. Add the veggies in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about one minute. Stir and cook one minute more.
Add the chicken and stir once or twice. Cook one minute until the bottom begins to char. Cook and stir another minute or two, then check a chicken piece to make sure it’s done. Lower heat to medium.
Stir in the nuts and the hoisin sauce. Cook about 15 seconds then add 2 tablespoons water. Cook, stirring, until it’s bubbly and glazes all the chicken and veggies. Serve with rice.
- 3 sweet peppers
- 4 ripe tomatoes
- 1/4 of a preserved lemon (or 2 teaspoons grated zest with some of the lemon’s juice)
- 2 cloves garlic, peeled and crushed
- pinch of Sweet Paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Adapted from The Vegetable Market Cookbook by Robert Budwig
Grill or roast peppers, remove skins, cut into small cubes and set aside. Blanch tomatoes for 15-20 seconds in boiling water. Drain and remove skins and stems. Cut in half and remove seeds. Cut into small cubes. Rinse the preserved lemon under running water and remove the pulp. Cut the rind into fine dice. Arrange peppers, tomatoes and lemon in a dish. Mix remaining ingredients to make a dressing and pour over the salad. Mix well.
- 1 lb. Principe Borghese (or Piennolo) Tomatoes
- olive oil
- 1 francese baguette
- 1/2 lb ricotta cheese
From Chef Jonathan Miller
Heat the oven to 200. Carefully dress the tomatoes in some olive oil and salt on a sheet pan and put them into the oven until completely soft and liquidy throughout. Begin tasting around 1 hour, and expect to take up to 2 hours. Cool.
Cut the bread in half lengthwise and brush the cut sides with olive oil. Grill them, cutside down, over a smoky grill until just a little charred. Flip and do the same to the other side, taking care not to let the bread burn.
Season with salt and spread with ricotta on the cut sided. Plop the tomatoes all around, then poke them gently with a knife to release the pressure. Then squish them into the cheese and bread and finish with flaky salt. Cut and serve right away.