Indian-Style Mustard Greens

Indian-Style Mustard Greens

Adapted from Food and Wine

• 1 1/4 pounds mustard greens, stemmed and chopped
• 1/2 pound cleaned spinach
• 2 tablespoons cornmeal
• 6 garlic cloves, chopped
• 4 jalapeños, seeded and finely chopped
• One 2-inch piece of fresh ginger, peeled and chopped
• 2 red onions, finely chopped
• 1/4 cup vegetable oil
• Salt

1. Salt a large pot of water and bring it to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds.
2. Drain the greens, transfer to a food processor and puree. Sprinkle cornmeal over the greens and pulse to combine.
3. Transfer the pureed greens to a bowl. Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop. 
4. Heat oil In a large nonstick skillet. Add the garlic-onion mixture and cook over moderate heat, stirring frequently, until lightly browned, about 5-7 minutes.
5. Add the pureed greens and cook for an additional 4 minutes, stirring occasionally.Add about 1/4 cup of water if the greens look dry.
6. Season with salt and serve.

Glazed Delicata Squash

Glazed Delicata Squash

2 Delicata squash
2 medium red onions
5 cloves garlic, smashed
4 fresh thyme sprigs
1/2 teaspoon red pepper flake
3 tablespoons olive oil
2 tablespoons maple syrup
Salt and freshly ground black pepper

1. Arrange your oven racks in both the upper and lower positions and preheat to 425°F degrees.
2. Wash the squash, the cut them half lengthwise. Remove the seeds with a spoon and cut into 1/3-inch thick slices. 
3. Remove the stem and root end of the red onions and cut in half lengthwise, then cut into 1/2-inch rings
4. Place the squash, red onion, garlic, thyme, and red pepper flake in a large work bowl. Drizzle with the olive oil and maple syrup, season generously with salt and pepper, and toss to coat.
5. Spread the vegetables evenly onto two rimmed baking sheets. Place in the oven, one sheet pan on the top rack and one on the bottom. Bake for 15 minutes then shake the pans to toss and switch positions; top pan is replaced on the bottom and vice versa. Bake for another 10-15 minutes.   
6. Remove from the oven, season again with more salt and pepper, to taste. Enjoy.

Grilled Romaine and Halloumi Chese with Mint Vinaigrette

Grilled Romaine and Halloumi Chese with Mint Vinaigrette

adapted from epicurious.com

• 6 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh mint, chopped and divided
• 2 teaspoons Dijon mustard
• 1 garlic clove, finely chopped
• 2 hearts of romaine, quartered lengthwise
• 1 large red onion, cut crosswise into 1/3-inch-thick rounds
• 1 8-ounce package Halloumi cheese, cut crosswise into 8 slices

1. Prepare barbecue to medium-high heat.
2. Whisk oil, vinegar, 1 tablespoon mint, mustard, and garlic in small bowl; season dressing to taste with salt and pepper.
3. Brush lettuce and onion slices with dressing. Sprinkle with salt and pepper. Grill onion slices until charred in spots and softened, about 3 minutes per side. Transfer to platter. Separate rings.
4. Grill lettuce until charred in spots and slightly wilted, about 2 minutes per side. Transfer 2 wedges to each of 4 plates.
5. Grill Halloumi until charred in spots and softened, about 2 minutes per side, depending on brand used.
6. Scatter onion rings over lettuce. Divide Halloumi among plates. Drizzle with additional dressing, sprinkle with remaining 1 tablespoon mint, and serve immediately.

Frisée Salad over Roasted Beet Purée

Frisée Salad over Roasted Beet Purée

For the beet purée:

• 2 medium beets, topped and scrubbed
• 1/2 cup apple juice
• 1/4 cup honey
• 4 tablespoons olive oil
• sea salt to taste

For the salad:

• I head frisée, chopped 
• 1 granny smith apple, sliced into matchsticks*
• 1 firm but ripe pear, sliced into matchsticks*
• 2 tablespoons manchego cheese, finely grated
• 2 tablespoons olive oil
• juice of 1 lime
• sea salt to taste

For the topping:

• 1/4 cup red onion, julienned
• 2 teaspoon size nub of ginger, minced
• 1 teaspoon butter
• sea salt to taste
• 3 tablespoons walnuts, chopped

1. Preheat the oven to 375 degrees.
2. Wrap the beets in tin foil with the stem side up, leaving the cut stem exposed to the air. Place in a baking dish and roast for 90 minutes. 
3. Allow the beets to cool enough that they can be safely handled then cut into wedges. Combine with the rest of the purée ingredients in a blender or food processor and blend until very smooth. Cover and let stand in the refrigerator.
4. Make the topping: melt the butter of medium high heat in a medium sized skillet. Add the red onion and minced ginger and stir gently until they start to loosen and release fragrance but before they turn translucent. Pull from heat and set aside. Stir in the walnuts.
5. Combine all ingredients for the salad in a large bowl and toss to even distribute.
6. To plate: spoon the purée onto serving plater or divide between plates. Use the back of the spoon to push the purée around and "paint" the surface almost to the edge. Pile the salad on top then sprinkle the topping over it. Garnish with edible flowers like bachelor buttons and marigolds. 

*Matchstick cuts can be achieved with a little practice and patience. Check out this video for step by step instructions. You can, however, make the whole process much faster and easier with a mandoline slicer. Mandoline slicers make short and consistent work of any cutting task and a good one will handle a matchstick or waffle cut with no problem. We recommend this one, the PL8, from Progressive International. Not only is it very feature rich it is also one of the safer ones on the market due to its larger hand guard and turn dial controls. Click here to see it in action on youtube.

Chilled Carrot and Squash Soup

Chilled Carrot and Squash Soup

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 cup red onion, chopped
• 3 cups reduced sodium chicken broth
• 1-1/2 cups carrots, sliced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1 cocozelle squash, chopped
• 3/4 cup plain yogurt
• 1/2 cup chives or green onions, chopped for garnish

1. In a large saucepan with a lid, heat the olive oil over medium high heat. Add the garlic and onion and cook for 3 minutes.

2. Add the carrots and broth. Cover and bring to a boil.

3. Lower heat to medium and simmer until carrots begin to soften, about 7 minutes.

4. Add the cumin, salt, coriander, pepper, and the squash. Cover, raise heat to high, and bring to a boil.

5. Reduce the heat to low and simmer, covered, for about 15 to 20 minutes, or until vegetables are very tender and flavors are blended.

6. Carefully pour the mixture into a food processor or blender (or use an immersion blender) and puree soup until smooth.

7. Pour into a large bowl, cover, and chill in the refrigerator for 1 hour.

8. Stir in the yogurt until well combined.

9. Divide into serving bowls and garnish with chives.

Fennel, Parsley, and Red Onion Salad

Fennel, Parsley, and Red Onion Salad

• 1 fennel bulb, trimmed, halved lengthwise and thinly sliced 
• 1 cup parsley leaves
• 1 small red onion, halved lengthwise and thinly sliced 
• 1/2 teaspoon celery seeds
• Juice and Zest from 1 lemon 
• 1 tablespoon olive oil
• Salt and freshly ground pepper

1. Prepare an ice-water bath in a large mixing bowl.

2. Soak the parsley leaves and sliced fennel and onion in a colander set in the ice-water bath. Let soak 10 minutes. This not only chills the final salad down for a nice treat on a summer night, it also smoothes the onion's intense flavor. 

3. Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl.

4. Add the celery seeds, lemon juice, lemon zest, and olive oil. Toss to combine.

5. Season with salt and freshly ground pepper.