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- 2 tablespoons (1/4 stick) butter
- 2 cups sliced leeks (white and pale green parts only)
- 2 cups sliced fennel bulb
- 3 cloves crushed garlic
- 4 14 1/2-ounce cans vegetable or chicken broth, or an equivalent amount of homemade broth
- 2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)
- Freshly ground pepper
- Optional garnish: crumbled blue or Gorgonzola cheese, croutons
Melt butter in heavy large pot over medium-high heat. Add leeks, fennel, and garlic and sauté until leeks are translucent, about 7 minutes.
Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes.
Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper.
Ladle soup into bowls; garnish with cheese and croutons and serve.
Serves 8.
Source: Adapted from Jeanne Silvestri, Bon Appétit, March 1999.
- 1 (9-inch) prepared pie dough, thawed if frozen (not a pie shell)
- 3 tablespoons olive oil
- 1-2 large onions, very thinly sliced
- 6 ounces crumbled goat cheese or feta cheese (1 1/3 cups)
- 1 pound tomatoes, thinly sliced crosswise
- Garnish: fresh basil leaves
Preheat oven to 375°F.
If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang; then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat; then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
Preheat broiler.
Spread onion over bottom of tart shell and top with 1 rounded cup cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese, salt and pepper to taste, and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).
Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.
Serves 4.
- 1/4 cup minced shallot
- 2 tablespoons minced peeled fresh ginger
- 1 garlic clove, minced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon toasted sesame oil
- Tabasco to taste
- 1/2 cup olive oil
- 4 cups finely shredded carrots
- 4 cups finely shredded peeled raw beets (about 3/4 pound)
- Spinach leaves, washed thoroughly, for garnish if desired
In a blender or food processor, purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running, add olive oil in a stream and blend until smooth.
In separate bowls, toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.
Serves 6.
Source: Gourmet, April 1994
- 1 1/2 to 2 pounds eggplant, peeled and sliced a scant 1/2 inch thick
- 2 red or yellow peppers, or one of each, halved lengthwise
- 1/4 cup olive oil, plus extra for the eggplant and peppers
- 1 onion, finely diced
- 1 garlic clove, minced
- 3 anchovies, chopped
- 1/3 cup parsley, plus extra for garnish
- 2 pounds ripe tomatoes, peeled, seeded, and chopped
- 1/2 Kalamata or Gaeta olives, pitted and chopped
- 3 tablespoons capers, rinsed
- 1 tablespoon dried oregano
- Salt and freshly ground pepper
- 1 pound spaghetti
- 1 cup grated Romano or parmesan cheese
Brush the eggplant slices with olive oil; then broil or grill until browned on both sides. Remove from heat and cut into wide strips. Lightly oil the peppers; then broil or grill, skin side up, until blistered. Stack the peppers on top of one another to steam for 15 minutes; then peel and dice into small squares.
Heat 1/4 cup olive oil in a Dutch oven. Add the onion, peppers, garlic, anchovies, and parsley. Sauté over medium-high heat until the onion and peppers are softened, about 5 minutes. Lower the heat and add the eggplant, tomatoes, olives, capers, oregano, and 1/2 cup water or juice from the tomatoes. Season with salt and pepper and simmer for 30 minutes.
Cook the pasta in a large pot of boiling salted water; drain. Place pasta in a large heated bowl. Present at the table with the vegetables spooned over the top and showered with the cheese and extra parsley. Then toss before serving.
Serves 4 to 6.
Source: Deborah Madison, Local Flavors: Cooking and Eating from America’s Farmers’ Markets, New York: Broadway Books, 2002.
- 1 (4-inch-long) piece of baguette, crust discarded
- 4 garlic cloves
- 4 teaspoons salt
- 4 tablespoons Sherry vinegar (preferably “reserva”), or to taste
- 2 teaspoons sugar
- 1 teaspoon ground cumin (optional)
- 5 pounds ripe tomatoes, cored and quartered
- 32 ounces spicy cocktail vegetable juice, chilled
- 1/2 cup mild extra-virgin olive oil
- Garnish: Finely chopped red and green bell peppers, cucumber, and avocado
Soak bread in 1/2 cup water for 1 minute; then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, vinegar, sugar, cumin, and half the tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute. Add cocktail juice.
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving, garnished with the peppers, cucumber, and avocado.
Makes 8 servings.
Source: Adapted from Classic Andalusian Gazpacho, Gourmet, August 2002.
Serves 6 as a light main course.
VINAIGRETTE
- 1/2 cup fresh lemon juice
- 3/4 cup olive oil
- 1 medium-large shallot, minced (about 3 tablespoons)
- 1 tablespoon minced fresh thyme leaves
- 2 tablespoons minced fresh basil leaves
- 2 teaspoons minced fresh oregano leaves
- 1 teaspoon Dijon mustard
- Salt and ground black pepper
SALAD
- 4 large eggs, hardboiled, peeled, and cut into quarters lengthwise
- 10 small red potatoes (about 2 inches in diameter), scrubbed and quartered
- Salt and ground black pepper
- 2 medium heads Boston or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
- 12 ounces olive oil–packed tuna, drained
- 3 small tomatoes, each cored and cut into eighths
- 1 small red onion, sliced very thin
- 8 ounces green beans, trimmed and halved crosswise
- 1/4 cup Niçoise olives
- 10-12 anchovy fillets (optional)
- 2 tablespoons capers, rinsed (optional)
FOR THE VINAIGRETTE
Whisk together all the ingredients; season to taste with salt and pepper and set aside.
FOR THE SALAD
Bring potatoes and 4 quarts cold water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. With slotted spoon, gently transfer potatoes to medium bowl (save boiling water). Toss warm potatoes with 1/4 cup vinaigrette and set aside.
While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl. Arrange bed of lettuce on large serving platter. Place tuna in now-empty bowl and break up with fork. Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce bed.
Toss tomatoes, onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato–onion mixture in mound at edge of lettuce bed. Arrange reserved potatoes in separate mound at edge of lettuce bed.
Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, rinse with cold water, and let stand until just cool. Dry beans well on paper towels. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
Arrange eggs, olives, and anchovies in separate mounds at edge of lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers, and serve immediately.
Source: Adam Ried and Kay Rentschler, “Building a Better Salada Niçoise,” Cook’s Illustrated, July/August 2002.
Salade Niçoise
Serves 6 as a light main course.
VINAIGRETTE
1/2 cup fresh lemon juice
3/4 cup olive oil
1 medium-large shallot, minced (about 3 tablespoons)
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and ground black pepper
SALAD
4 large eggs, hardboiled, peeled, and cut into quarters lengthwise
10 small red potatoes (about 2 inches in diameter), scrubbed and quartered
Salt and ground black pepper
2 medium heads Boston or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
12 ounces olive oil–packed tuna, drained
3 small tomatoes, each cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, trimmed and halved crosswise
1/4 cup Niçoise olives
10-12 anchovy fillets (optional)
2 tablespoons capers, rinsed (optional)
FOR THE VINAIGRETTE
Whisk together all the ingredients; season to taste with salt and pepper and set aside.
FOR THE SALAD
Bring potatoes and 4 quarts cold water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. With slotted spoon, gently transfer potatoes to medium bowl (save boiling water). Toss warm potatoes with 1/4 cup vinaigrette and set aside.
While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl. Arrange bed of lettuce on large serving platter. Place tuna in now-empty bowl and break up with fork. Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce bed.
Toss tomatoes, onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato–onion mixture in mound at edge of lettuce bed. Arrange reserved potatoes in separate mound at edge of lettuce bed.
Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, rinse with cold water, and let stand until just cool. Dry beans well on paper towels. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
Arrange eggs, olives, and anchovies in separate mounds at edge of lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers, and serve immediately.
Source: Adam Ried and Kay Rentschler, “Building a Better Salada Nicoise,” Cook’s Illustrated, July/August 2002.
- 3 cups fresh corn kernels
- Salt
- 1 pound fresh green beans, trimmed and cut in half diagonally
- 1 small red onion, cut in half through the root end, trimmed, and cut lengthwise into very thin slices
- 1 clove garlic
- 1/4 cup red-wine vinegar
- 1/3 cup olive oil
- 1 pint cherry tomatoes, cut in half
- 1 cup roughly chopped fresh basil
- Freshly ground black pepper
Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 minute. Scoop out the corn with strainer; set aside. Season the water with a generous amount of salt, let it return to boil, add the beans, and cook until just tender, about 3 minutes. Drain the beans and spread them on a baking sheet to cool.
Meanwhile, put the onion in a small bowl filled with ice water (to mellow the flavor). Mash the garlic to paste together with a pinch of salt. Put the garlic paste in a small bowl and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil.
Just before serving, drain the onions. Put the beans, corn, onions, tomatoes, and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper, or vinegar, if needed. Serve right away.
Serves 6 to 8.
Source: “The 4 Elements of Vibrant Vegetable Salads,” Fine Cooking, July 2005.
1 1/2 cups raw brown rice, cooked and well chilled (about 4 cups cooked)
1/3 cup raisins
1/2 cup raw cashews, toasted in a 350°F oven for 10-15 minutes (or dry-roasted, unsalted cashews)
1 medium carrot, very thinly sliced
1 small, firm, tart apple, cored and diced
Dressing:
1/2 cup yogurt
1/2 cup mayonnaise
2 teaspoons curry powder
2 cloves garlic minced
1/2 teaspoon minced ginger
Dash cayenne pepper
3 cups fresh spinach leaves
1/3 cup vinaigrette:
- 2 tablespoons red-wine vinegar
- 1 teaspoon Dijon-style mustard
- 2 cloves garlic minced
- 3/4 cup olive oil
- Salt
- Pepper
1/4 cup unsweetened dried coconut, toasted (optional)
In a large serving bowl, toss the cold cooked rice, raisins, cashews, carrot, and apple together, mixing well.
In a medium bowl, mix together thoroughly the yogurt, mayonnaise, curry powder, garlic, ginger, and cayenne pepper. Add to the rice mixture and toss to coat. Taste to correct seasoning; it may need salt. Chill at least 2 hours before serving.
Just before serving, toss the spinach with the vinaigrette to coat lightly. Serve the rice salad on a bed of spinach either on one large platter or on individual serving plates. Garnish with the toasted coconut.
Source: Jeanne Lemlin, Vegetarian Pleasures: A Menu Cookbook, New York: Knopf, 1994.
Fruit
- 6–8 peaches or nectarines, sliced (about 6 cups sliced)
- 2 cups blueberries
- 3 tablespoons maple sugar or brown sugar
- 3 tablespoons cornstarch or 5–6 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
Topping
- 1 cup all-purpose flour or whole wheat pastry flour
- 2/3 cup corn flour
- 2 teaspoons baking powder
- 1/4 cup maple syrup or white or light brown sugar
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, diced into small pieces
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup buttermilk or milk and yogurt combined
1. Preheat the oven to 400°F. Lightly butter a 2 1/2-quart baking dish. Dip peaches in boiling water for 5 to 10 seconds; then pull off the skins. Pit and slice the fruit, put it in a bowl with the berries, and toss with the sugar, cornstarch, and cinnamon. Let stand while the oven heats and you make the biscuit topping.
2. Mix the flour, corn flour, baking powder, sugars, and salt in a bowl; then cut in the butter using 2 knives or your fingers
3. Beat the eggs with the vanilla and buttermilk. Using a fork or your fingertips, lightly stir these wet ingredients into the flour mixture until it is mixed evenly. It will be rather wet.
4. Transfer the fruit to the baking dish. Then drop the cobbler batter by small spoonfuls over the top, covering the entire surface. Bake in the center of the over until the topping is golden brown and the juices are bubbling around the edge, about 25 minutes. Let cool and settle for at least 20 minutes before serving.
Serves 8–10.
Source: Deborah Madison, Seasonal Fruit Desserts from Orchard, Farm, and Market, New York: Broadway Books, 2010.
- 4 tablespoons olive oil, divided
- 2–3 tablespoons fresh lemon juice
- 2 large garlic cloves, minced, divided
- 1/2 teaspoon finely grated lemon peel
- 1 1/3 cups Israeli couscous (6 to 7 ounces)
- 1 3/4 cups (or more) broth (vegetable or chicken), or water
- 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
- 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
- 1 cup shelled fresh green peas or frozen, thawed
- 1/3 cup chopped fresh chives
- 1/2 cup finely grated Parmesan cheese
Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth or water, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
Meanwhile, heat remaining 1 tablespoon oil in heavy, large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
Makes 6 servings.
Source: Jeanne Kelley, Bon Appétit, June 2010
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In Season… Veggies and herbs: Sweet corn, red and green peppers, romaine, spinach, mesclun, arugula, eggplant, acorn and spaghetti squash, red and gold beets, tomatoes (beefsteak, cherry and San Marzano), Burgundy green beans, broccoli, cauliflower, dill and parsley, fennel, leeks, kale, mushrooms (shiitake, portobello, and white), potatoes (red, Yukon, and Adirondack blue), garlic, shallots
Fruit: Melons, apples (gala and ginger gold), Concord grapes, peaches, plums, avocados, grapes, mangos, bananas, lemons and limes, strawberries
Meats: Local grass-fed beef (patties, ground beef, sirloin, hanger steak, London broil, and brisket) ground buffalo, whole chickens, Murray’s chicken sausage
Refrigerator case: Local eggs, local kombucha, local assorted cheeses, fresh pastas and dumplings, Maple Hill yogurt, Ronnybrook milks, yogurt, crème fraîche, and ice cream
Baked goods: Bread Alone bread and pastries
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