Possibilities and new recipes

Each week I have a difficult time limiting my vegetable choices at the market, but it gives me a push to be creative and try new dishes. 

This week I have made:
*2 salads with red leaf lettuce, tomato, spring onion, organic goat cheese and garbanzo beans with a simple lemon, olive oil dressing
*Veg pancakes with squash, carrots and spring onions (a work in progress)
*Collard greens with tomato, garlic and onion over pasta
*Roasted Potatoes, Clotilde Dusoulier's recipe on Chocolate and Zucchini, is on the menu tonight.  I have used her recipe for new potatoes from The French Market Cookbook and now hope to perfect larger potatoes with this recipe:

Perfect Roasted Potatoes - Clotilde Dusoulier

Update: I tried the recipe for Perfect Roasted Potatoes above, what a difference!!  Just a couple of extra steps and the texture is amazing!

I am working out the kinks in some of the recipes and excited about new ones, especially my sesame encrusted tofu.

Have a most lovely Sunday!

Thyme roasted potatoes

This is one of the easiest and tastiest side dishes

The preparation is minutes and just wait as the oven turns wedges of potatoes into a crisp and creamy accompaniment to a salad, some lovely greens, or an organic meat of your choice.

Potatoes are on the dirty dozen list of items with the highest pesticide residues. Buy organic when you can.  As a single person I find this frustrating, I can only find organic potatoes in 5 lb. bags, a bit much for me.  But, once again the summer outdoor organic markets save, potatoes have just arrived in the past couple of weeks and I am ready.

Thyme Roasted Potatoes
Serves 2

Preheat the oven to 425

• 2 large, or 3 medium, red or yukon gold potatoes
• 10 sprigs of fresh thyme
• Salt and Pepper
• Olive oil

-Scrub the potatoes (leave the skins on as they provide important nutrients and fiber)

-Cut into equally sized wedges

-Remove thyme leaves from the stems, or dice if the stems are tender

-Put 2 sprigs of thyme aside for serving

-Toss potatoes in a bowl with 2 Tbsp of olive oil, a good 4-5 grinds of salt and the same of pepper

-Place on a baking sheet

-Bake for 30-45 minutes until golden brown, tossing after 20 minutes

-Serve with remaining fresh thyme tossed in.

Ginger Swiss Chard

Swiss chard is another new green for me, with my mainstays being broccoli rabe/rapini, kale, collards and red or green leafy lettuces.  As with the callaloo, this dish surprised me in many ways.

I recently discovered that Swiss chard is a member of the beet family, I researched its origins after I tasted the robust flavor in the stems.  Beets are delicious but time intensive, Swiss chard provides the earthy flavor and vivid color in a third of the time.  I found that the ginger complimented the rich flavor as the sweet onions lightened the dish, and took on the glorious pink color of the chard stems.

Ginger Swiss Chard
Serves 4

• 1 large bunch red Swiss Chard
• 1/2 sweet onion sliced in rings
• 1 large knob of peeled ginger, thinly sliced and cut into matchsticks
• 3 cloves sliced garlic
• olive oil
• salt and pepper
• prepared penne pasta or brown rice

-Trim ends of the Swiss chard

-Cut stalks into 1/2 inch pieces

-Chop leaves coarsely

-Heat 1 Tbsp of olive oil in nonstick pan at medium

-Add onions, ginger and a few grinds of salt and pepper, cook until the onions soften

-Add garlic and cook for 2-3 minutes

-Toss in stems of the Swiss chard and 2 Tbsp of water, increase the heat to medium-high and cook for 1-2 minutes

-Add the remaining Swiss chard and cook for 3 minutes 

-Salt and pepper to taste

-put over pasta or rice with a little olive oil over the top

Sesame Broccoli Tofu

Tofu is my favorite protein in my dinner dishes, I never tire of the versatility. 

Sesame Broccoli Tofu
Serves 2

• 2 heads of broccoli, cut into small florets and stalks thinly sliced 
• 1/2 pound extra firm tofu
• 2 cloves garlic, sliced
• 1/2 medium sweet onion, sliced in thin rings
• sesame seed
• olive oil
• soy sauce
• sesame oil
• prepared brown rice or soba noodles

-Slice tofu into 1/2 inch slabs, cut each into 8 pieces

-Heat olive oil to medium-high in non-stick pan

-Add tofu and brown until crisp on each side, adding sesame seeds until toasted at the end.
-Remove from pan and toss with a little soy sauce in a bowl for later

-Saute onion, and garlic in olive oil, reducing the heat to avoid browning the garlic

-Cook until the onion has softened and add broccoli

-Add 1/4 cup of water (1/3 cup if you prefer softer vegetables) and 1 Tbsp of soy sauce, cook until the water is absorbed and broccoli is al dente.  Add more water if needed

-Stir tofu back in, heat for 1-2 minutes

-Serve over rice or noodles drizzled with a little sesame oil and more soy sauce to taste

Beauty of Cauliflower

Cauliflower and other cruciferous vegetables, contain Indoles, phytochemicals that help the body to fight off cancers.  There are nutritional bonuses in the added hues of purple (anthocyanins for inflammation and eye health) and orange (beta carotene, a carotenoid with powerful antioxidant properties).  The lovely green leaves that can be steamed as well are high in calcium. 

 I am always drawn to vegetables that have been unavailable seasonally.  There are many ways to prepare cauliflower.  Cook within days of purchase as it is quick to mold in the refrigerator.
-Steaming lightly is a simple favorite, drizzle with olive oil, salt and pepper to taste, and you have a beautiful side-dish.
-Pureeing with a bit of soy milk, olive oil/organic butter, salt and pepper makes a delicious substitute for mashed potatoes.
-Roasting always brings out the natural sugars in veg and cauliflower can be substituted in many dishes calling for broccoli.

Farmers Rainbow

The farmers rainbow; variety of color in your diet represents a diversity of nutrients and healing properties.  Yellow summer squash and carrots possess carotenes, tomatoes provide lycopene, beets are a great source of boron, and lettuce serves your need for magnesium.

Each fruit and vegetable appeals to a different need and feel.  If you slow your eating and listen to your body, (what it's craving, your mood, how you feel after eating a particular item) it will guide you in health.  Bring in the good, it will start pushing out the unhealthy.  It takes time, but you are worth it.  We all want to enjoy what we eat and reap the benefits of a well-cared for body, veg are a good start.

Callaloo and Summer Squash

 The rainbow of colors at the market is breathtaking in mid-July.  Callaloo is new to me, although it has been at my favorite farm's stand for years.  The flavor is similar to spinach and a texture all its own.  The leaves melt in your mouth and the stalks hold their shape.  With fresh thyme from my apartment, golden squash was an easy addition to this dish.

Callaloo and Summer Squash Pasta

• 1 bunch organic callaloo
• 1 golden summer squash
• 4 spring onions
• 2 cloves garlic
• Thyme, fresh if available
• Olive oil
• Salt and pepper
• Coconut oil if on hand
• Penne Pasta

-Start the water for the pasta

-Finely dice garlic and spring onions (include some of the green, or save for garnish)

-Trim tough ends of the callaloo stalks and then slice remaining into 1 inch pieces

-Cut ends off of golden squash and cut lengthwise into 4 equal pieces.  Thinly slice.

-In a large pan, over medium heat, saute garlic and onions in olive oil until soft

-Add penne to the salted water and cook al dente or follow package instructions

-Toss callaloo, squash, and 1 tsp fresh thyme (removed from stem) in with the garlic and spring onions, 1/4 tsp salt, pepper as you like

-Add 1/2 cup of the pasta water (and more if needed later) to cook the callaloo and squash over medium-high heat for 5-6 minutes

-When the water has evaporated and everything is cooked, turn off the heat add 1 Tbsp of Coconut oil

- Salt and pepper to taste

-Toss with drained pasta