- 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.
- 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.
- 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.
- Olive Oil
- 2 garlic cloves, chopped
- 3 anchovies, chopped
- 1 head escarole, chopped
From Chef Jonathan Miller. A super quick and surprisingly flavorful dish. Use it by itself or top it with your favorite meat. The liquid exuded from the escarole becomes the sauce. Delicious.
Heat the olive oil and the garlic in a large skillet until fragrant but not browned. Add the anchovies and escarole with a little bit of salt and sauté until wilted and softened. Taste for seasoning, and transfer to a serving plate. Serve warm as a side dish, or top with fish or another meat.
- Lemon juice
Peel kohlrabi and slice. Lightly salt and squeeze lemon juice over them. Put them in the fridge and wait until the next day to eat. They come out slightly pickled and great!
A favorite way to eat truly fresh kohlrabi is to peel (like a potato, Andy doesn’t peel his but I like to.) Larger kohlrabi bulbs sometimes can have a more fibrous skin which you may want to peel. The kohlrabi, slice it like you would jicama or carrots for a dip tray, and then eat the raw pieces plain or with lemon juice. The kohlrabi is fresh so it’s sweet, and has none of that strong cabbage smell old brassicas can have.
Store in a bag in the fridge.
Kohlrabi doesn’t have to be peeled after cooking.
It’s excellent cooked or raw. Try it both ways.
Grate kohlrabi into salads, or make a non-traditional coleslaw with grated kohlrabi and radish, chopped parsley, green onion, and dressing of your choice.
Try raw kohlrabi, thinly sliced, alone or with a dip. Peel and eat raw like an apple.
Steam kohlrabi whole, 25-30 minutes, or thinly sliced, 5-10 minutes. Dress slices simply with oil, lemon juice and a fresh herb, or dip in flour and briefly fry.
Saute grated kohlrabi in butter, add herbs or curry.
Add sliced or cubed kohlrabi to heart soups, stews or a mixed vegetable stir-fry.
Chill and marinate cooked for a summer salad. Add fresh herbs.
Kohlrabi leaves can be used like other greens. Store the leaves and bulbs separately. The globe will last for a few weeks in plastic in the fridge.
- 2 tart apples, cored & grated or julienned on a mandolin
- 2 large kohlrabi or 4 small, peeled & grated or julienned on a mandolin
- 2 shallots, diced (1/2 of an onion also works)
- 4 tablespoons Italian parsley, coarsely chopped
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- salt & pepper to taste
Adapted from Phoebe B. Serves 4 as a side dish.
Mix all of the above and season to taste with salt and pepper.
- 3 medium kohlrabi bulbs, peeled and cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 2 teaspoons sesame seeds
- 1 teaspoon poppy seeds
- 1/2 teaspoon fennel seeds, coarsely chopped
- salt & pepper to taste
Adapted from Perfect Vegetables by the Cook’s Illustrated Team
Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and salt & pepper together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.
- 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.