Bok Choy with Broccoli
From Everyday Food magazine
1 pound bok choy
1 pound broccoli
2 tablespoons canola oil
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and finely grated
1 to 2 tablespoons soy sauce
- Cut white stalks from bok choy; slice stems into 1-inch pieces. Coarsely chop green leaves.
- Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
- In a large skillet, bring 1/2 cup water to a boil. Add bok choy stalks and broccoli; cover. Simmer over medium-low heat until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high heat until water evaporates, 2 to 4 minutes.
- Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes. Add ginger and soy sauce; stir to combine.
Serves 4-6.
Potato Latkes With Watercress Salad
From Bon Appétit magazine
Latkes:
2 cups finely chopped onions, divided
1 large egg
1 1/4 tsp. coarse kosher salt
1/4 tsp. freshly ground black pepper
2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 tbsp. all purpose flour
1 tsp. baking powder
Vegetable oil (for frying)
Salad:
6 tbsp. olive oil
2 tbsp. sherry wine vinegar
1/4 tsp. dry mustard
2 large bunches watercress, thick stems trimmed (about 8 cups)
1 large avocado, pitted, peeled, diced
4 ounces thinly sliced smoked salmon, cut into strips
- For latkes: line colander with kitchen towel.
- Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl.
- Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible.
- Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.
- Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat.
- Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. Latkes can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.
- For salad: whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper.
- Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.
- Arrange 2 latkes on each plate. Mound salad alongside. Alternately mound salad on a plate and place 2 latkes on top of the salad.
Serves 8.
Related:
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Mushroom, Apple, and Goat Cheese Salad
From Southern Living magazine
1/2 cup walnut halves
1 tablespoon butter
1 pound assorted mushrooms, trimmed and coarsely chopped
Honey-Balsamic Vinaigrette, divided, recipe below
1 (4-oz.) package arugula, thoroughly washed
1 large Cameo apple, thinly sliced
3 ounces goat cheese, crumbled
- Place walnuts in a single layer on a baking sheet.
- Bake at 350° for 8 to 10 minutes or until toasted.
- Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender. Stir in 2 Tbsp. Honey-Balsamic Vinaigrette. Remove from heat, and let cool 15 minutes.
- Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette.
- Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.
Serves 6-8.
Honey-Balsamic Vinaigrette
From Southern Living magazine
1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons honey
Salt and pepper to taste
Whisk together first 5 ingredients until blended. Whisk in salt and pepper to taste.
Makes about 1 cup.
Make ahead: make this vinaigrette up to two days ahead, and refrigerate in an airtight container. Allow it to come to room temperature, and whisk before serving.
Haricots Verts Bundles Wih Shallot Vinaigrette
From Trish Magwood
1 lb. haricot verts
2 shallots, finely minced
1/3 cup sherry vinegar
2 tbsp Dijon mustard
1 cup olive oil
2 tbsp honey
2 tsp fresh tarragon, chopped
Freshly ground black pepper to taste
bunch fresh chives
- Clean the beans and trim stem end.
- In a double boiler, steam the beans until tender-crisp, 3-5 minutes.
- Transfer immediately to a large bowl filled with ice water to stop cooking.
- In a bowl combine, vinegar and Dijon mustard. While whisking, slowly drizzle in olive oil to emulsify. Add honey and tarragon and season with salt and pepper.
- Immerse chives in boiling water, let stand 1-2 minutes until pliable.
- Placed cooked beans on a platter, using chives, tie into bundles of 4-5 beans.
- Pour dressing over bean bundles. Season with salt.
Serves 4.
Orzo With Lemon and Parsley
From Williams Sonoma Kitchen
1/4 cup extra-virgin olive oil
1 garlic clove, thinly sliced
1/2 lb. orzo, cooked
Finely grated zest of 1 lemon
Juice of 1 lemon
3 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
- Using the directions on the package, cook the orzo.
- In a small Dutch oven over medium-low heat, warm the olive oil.
- Add the garlic and sauté until fragrant but not browned, about 2 minutes.
- Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.
- Transfer the orzo to a serving bowl and serve warm.
Serves 4.
Corn Pudding
From Good Housekeeping magazine
1 14.75-ounce can cream-style corn
3 cups (from about 6 ears) fresh corn kernels or 1 16-ounce bag frozen corn
1 16-ounce container sour cream
3/4 cup cornmeal
3 large eggs, separated
Salt and coarsely ground black pepper
- Preheat oven to 350 degrees F. Grease 13" by 9" glass or ceramic baking dish; set aside.
- In large bowl, combine cream-style corn, fresh or frozen corn kernels, sour cream, cornmeal, egg yolks, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- In small bowl, with mixer on high speed, beat egg whites until stiff peaks form. Fold whites into corn mixture; pour into prepared baking dish.
- Bake pudding 45 minutes or until edges are set and center jiggles slightly. Let pudding stand on wire rack 10 minutes to set before serving.
Serves 6.
Potato Mushroom Pie
From Martha Stewart
2 tablespoons unsalted butter, plus more for dish
1 medium onion, cut into 1/2-inch dice
2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped
1/4 cup dry white wine, such as Sauvignon Blanc
1 1/2 teaspoons coarse salt
Freshly ground pepper
1 cup finely grated Gruyere cheese (about 4 ounces)
1 cup finely grated Parmesan cheese, about 3 1/2 ounces
2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick rounds
1 tablespoon finely chopped thyme leaves
3/4 cup whole milk
1/2 cup heavy cream
- Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside.
- Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened.
- Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes.
- Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
- Combine cheeses in a small bowl; set aside.
- Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese.
- Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.
- Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.
Serves 10 to 12.
Roasted Broccoli
From Everyday Food magazine
2 large heads broccoli, (about 2 pounds total)
4 cloves garlic, peeled and smashed
2 tbsp. olive oil
1/4 to 1/2 tsp. red-pepper flakes
Coarse salt
1 tbsp. freshly squeezed lemon juice, (from 1/2 lemon)
1 oz. Manchego cheese, finely grated (1/3 Cup)
- Preheat oven to 450°F.
- Trim 1 inch from end of broccoli stalks. Cut off florets, and separate into large pieces. Using a vegetable peeler or paring knife, peel the outer layer of stalks; thinly slice crosswise.
- Divide broccoli (both stalks and florets), garlic, oil, and red-pepper flakes between two large, rimmed baking sheets; season with salt. Roast until broccoli is crisp-tender and beginning to brown, 20–25 minutes, rotating sheets from top to bottom and tossing broccoli once halfway through.
- Remove from oven. Sprinkle broccoli with lemon juice; toss to coat. Serve, topped with Manchego.
Serves 4.
Sweet Potato Wedges with Rosemary
From Vegetarian Times magazine
3 1/2 lb. sweet potatoes
3 Tbs. olive oil
1 1/2 tsp. chili powder
1 1/2 tsp. Soy Sauce
Salt to taste
1 heaping Tbs. chopped fresh rosemary
- Preheat oven to 450F. Line two shallow roasting pans or rimmed baking sheets with aluminum foil.
- Halve potatoes crosswise, then lengthwise, and cut each half into 4 sticks.
- Mix oil, chili powder and soy sauce in bowl. Drizzle over potatoes, and toss to coat.
- Arrange skin side down in one layer in baking pans. Sprinkle with salt.
- Roast 12 minutes. Turn slices, and roast until tender, 8 to 12 minutes more. Add salt, if needed. Toss in rosemary.
Serves 8.
Sauteed Onion Kasha and Bowties
From Dave Lieberman
2 tablespoons vegetable oil
2 medium onions, chopped
1 cup bowties, cooked (farfalle)
Reserve 1 cup pasta water, for tossing
Cooked kasha (buckwheat), recipe follows
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley leaves, for garnish
- In a large saute pan, heat the oil over medium heat and cook onions until tender and golden, about 10 minutes.
- Toss with bowties, reserved pasta water, kasha, and salt and pepper to taste. Toss in parsley.
Serves 4-6.
For the Kasha:
1 cup uncooked kasha
2 cups water
- In a small sauce pan over medium heat, combine kasha and water.
- Cover and cook for 10 minutes.
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