Actually, there are two love affairs at play here. The first is with the humble chickpea. I love chickpeas in soup, salad, curry, hummus, you name it. The second affair, in name only, is with marinated vegetables. I love pickled this and marinated that. I especially love our locally owned and crafted “Carriots of Fire” […]
Summer is here and I find myself asking the same old question – what to do with all this zucchini?!
The answer is simple – almost anything! This week, I searched the FP Recipe Archives for ways to use zucchini and was reminded of this summer staple’s amazing versatility. Zucchini is great baked, roasted, sautéed, or grilled. It makes a great addition to soups, casseroles, and salads. It’s also comfortable playing a starring role.
Granny Jane used to make a world-famous (well, we thought so) Zucchini Relish. I am off to find that recipe now. Read more for links to the recipes!
NPR has a new program called “Cook Your Cupboard.” People call in and share whatever random ingredients they have on-hand and chefs help them come up with ideas for what to make. It’s not a contest; the ingredients are not totally outrageous; there’s no time limit. The premise for the program is really quite simple – help home cooks avoid waste, get creative and make the most of their pantry. Good stuff!
I do this all the time. I survey my pantry, my refrigerator, my garden, and whatever else I have on hand for what needs to be used and let it inspire me. Most recently, I had a pound of mushrooms that needed attention. I had farro in the pantry, Parmesan cheese in the fridge, and parsley and lemons in the garden. This was delicious, savory and very satisfying. I also have Food52 to thank – do you know it?
This recipe combines creamy white beans with crispy haricot verts and a tangy vinaigrette. Best served room temperature, make it ahead so the beans have some time to marinate. BTW – this shallot vinaigrette recipe stands on its own. I imagine it’s delicious on boiled red potatoes, grilled vegetables or mixed greens…yummy.
French flageolet beans are buttery and smooth – and can be hard to find. You may substitute navy beans, but try to find the flageolet. The first night, I served this as a side dish. The next day, I sautéed sliced cooked chicken sausage and added it to the leftovers for a hearty main dish. Using the slow cooker means you don’t have to pre-soak the beans.
Easy, quick, elegant – and a bit indulgent. These puffs are addictive, so watch it! For this recipe, use a standard muffin pan. I imagine these could also be made using a mini tart pan for bite-size appetizer puffs. Either way, they are delicious. I served them with stew as a vegetable and roll in one. They would also make a nice meal on their own with mixed grens or other fresh vegetable side. These puffs can be assembled, wrapped in plastic wrap and then frozen before baking. Simply add a few minutes to the baking time if you bake them from frozen. For recipes, read more…
Yield: 4 servings Traditionally, succotash is made with lima beans. This updated version uses shelled edamame (green soybeans) instead. High in protein, fiber, vitamins and minerals, it really satisfies. Enjoy! Ingredients: 3 ounces Canadian-style bacon, chopped 1 tablespoon olive oil 2 cups chopped red onion 2 cups corn kernels 1 16-ounce bag frozen shelled edamame, thawed […]
Yield: 6-8 side servings I adapted this recipe from Heidi Swanson’s 101 Cookbooks website – a great source for recipes focused on healthy, natural foods. Ingredients: 2 cups pearled barley 3 cups butternut squash, cut into 1/2-inch dice 1/2 red onion, sliced thin 1 teaspoon dried thyme 3 tablespoons olive oil 1 tablespoon balsamic vinegar […]
Yield: 6 servings This recipe is another great use for homemade pesto. Rich and flavorful, one of these savory toasts is usually enough, but you better make two per person, just in case. Slice any extra bread and freeze it for future toasts. Ingredients: 1 loaf Italian bread, sliced on the diagonal, into twelve ¼ […]
Yield: 6 servings This is the same citrus vinaigrette used in the Jicama, Radish and Pepita Salad. It’s so good, I found another way to love it. If you don’t use all the vinaigrette for this recipe, save it and use it to dress mixed greens or as a dipping sauce for chicken or fish. […]
