Category Archives: Sides

Edamame hummus

Fresh edamame

Here’s a fun thing to do with edamame, whether it’s fresh from the farm or fresh from the freezer of your local grocery store. It’s a great snack that you can use however you would normally use hummus…I like it with Food Should Taste Good multigrain chips!

It is definitely easier to buy frozen edamame! If you buy it pre-cooked, all you need to is shell them. If it’s not cooked, then cook according to package directions.

Edamame, cooked and shelled

Since I got not one, but two bunches of fresh edamame, I went the fresh route this time. First, pick the pods off the branches, discarding any that are brown. I thought it might be a #loveuglyfood sitch so I cooked some of them anyway. But nope the beans inside were not the nice green color you want, so don’t bother with them. Some of the greenish-yellowish pods were still ok though.


Salt the pods generously and let sit for 15 minutes. I don’t know what the purpose of this is, and I don’t remember doing this in the past, but that was part of the instructions I used from who knows where. Then boil in salted water for about 6 minutes, drain, and pop out of their shells.

Be patient with your food processor – it definitely took longer than I expected to get it to the right consistency.


Edamame hummus
Makes: a lot!

Hummus and chips


Ingredients

1 1/2 cups shelled edamame, cooked

Juice from 1 lemon (about 2 Tablespoons)
3 Tablespoons tahini
2 garlic cloves, peeled
6 Tablespoons water (more if needed for consistency)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

1. Add the ingredients to a blender or food processor and puree until smooth. Enjoy!

Zucchini pie

So. Much. Zucchini.

Kara 1, zucchini 0! I am conquering the zucchini and summer squash this season. Well, it helps that the season is winding down…I can handle one per week. I made this recipe awhile ago and it was a great way to use both zucchini and corn. I liked this recipe a lot and it froze well. 

I decreased the butter, salt, and cheese that was in the original recipe. They are all things I like, but thought it would be just as tasty with a little less.

Zucchini pie
Serves: 4-6
Mixin’ in the corn, mushrooms, and basil
Voila!

Adapted from Pinch of Yum


Ingredients
2 Tablespoons butter
1 yellow onion, diced
1 clove garlic, minced
2 large zucchini, sliced thin
6 ounces sliced mushrooms
1 cup frozen corn (or 2 ears sweet corn)
1/4 cup chopped fresh basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheese, plus more to sprinkle on top
3 eggs, beaten

Directions

1. Preheat the oven to 375 degrees F. Heat butter in a large, deep skillet over medium high heat. Add the onions, garlic, zucchini, and mushrooms. and saute until the veggies are soft, 5-10 minutes. Remove from heat. 

2. Stir in the corn, basil, oregano, salt, and pepper. Add the cheese and the beaten eggs. Line a 9-inch pie pan with parchment paper (or grease pan with nonstick spray). Transfer the mixture to the pan. Sprinkle with a little more cheese, cover with nonstick foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before slicing and enjoy!

Bulgur and veggie casserole

Getting ready to roast veggies

Newsflash…I made something with zucchini and *actually* thought it was pretty good! Remember that bulgur salad I made awhile ago? No? Well not to worry, I will refresh your memory (or just click the link above!)…in that post I made a “note to self” to remember that recipe for CSA season because it was a great “throw everything in” dish. Take that recipe, and add a dash of inspiration from a Good Housekeeping recipe for Baked Pepper Jack Quinoa Skillet, and this is what I came up with…hope you enjoy it!

Prepping bulgur

Also, please ignore the fact that you see a glass Pyrex dish in the “finished” photo below. Yes I used Pyrex and my mom shared a tip that you should not put Pyrex in the broiler as it might explode. So use a broiler-safe pan. Noted. 

Bulgur and veggie casserole
Serves: 4-6

Ingredients
1 cup bulgur wheat
1/2 teaspoon salt
3 cups boiling water
1 broccoli crown, cut into pieces
1 small zucchini, sliced
1 small summer squash, sliced
1 medium onion, quartered
1 Tablespoon olive oil
Salt and freshly ground pepper, to taste
2 garlic scapes (or 2 cloves), minced
1/2 cup sour cream
1 cup shredded sharp cheddar cheese

Directions

Warm cheesy veggie goodness

1. In a heatproof bowl (or glass measuring cup), mix bulgur with salt and 3 cups of boiling water. Cover and let stand until tender but slightly chewy, about 30 minutes.


2. Heat oven to 375 degrees F. In a square, broiler-proof baking dish, toss broccoli, zucchini, summer squash, and onion with olive oil. Season with salt and freshly ground pepper. Roast until veggies are tender, about 20-30 minutes, stirring once about halfway through cooking time. Remove from oven and set aside.

3. Drain bulgur in a fine-mesh sieve or cheesecloth, pressing to remove liquid; return to bowl. Add garlic scapes and sour cream and stir until thoroughly combined. Add bulgur mixture to baking dish with veggies and stir to combine. Top with shredded cheese.

4. Turn on broiler, and broil casserole until cheese is melted and slightly browned. Enjoy!

Pesto pasta salad

A quick and easy way to use some greens (I used the beta mix from last week’s CSA share) and other vegetables you might have lying around. I used my zucchini and also added grape tomatoes. By tossing the greens with the hot pasta, the greens wilted nicely. The pesto came from the freezer, leftover from last year.

Pesto pasta salad

Pasta salad, pre-mozzarella

Serves: 4

Ingredients
8 ounces pasta
1 small zucchini, sliced
4 ounces greens
1/3 cup pesto
1 pint grape tomatoes, cut in half
4 ounces fresh pearline mozzarella
Salt and pepper, to taste.

Directions
1. In a large pot of water, cook pasta according to package directions. Add sliced zucchini to pasta water for the last 2-3 minutes of cooking.

2. Drain pasta and toss with greens, pesto, and grape tomatoes. Allow to cool slightly, then add the fresh mozzarella. Season with salt and pepper and enjoy!

Bulgur with grape tomatoes and goat cheese

This is a super versatile, “no cook” dish, that would lend itself well to a lot of different veggies (must remember this for next year’s CSA). I stuck with tomatoes and goat cheese, as per the original “Mediterranean grain salad” recipe, but also added Great Northern beans.

Bulgur with grape tomatoes and goat cheese
Serves: 4-6
Source: adapted from Everyday Food January/February 2008

Yummy grains

Ingredients
1 cup bulgur wheat
3 cups water
1/2 teaspoon salt
1 pint grape tomatoes, halved
1/2 cup fresh parsley, chopped
2 small shallots, minced
1 can Great Northern beans, rinsed and drained
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 Tablespoons fresh lemon juice
4 ounces fresh goat cheese, crumbled

Directions
1. In a heatproof bowl, mix bulgur with salt and 3 cups of boiling water. Cover and let stand until tender but slightly chewy, about 30 minutes.

2. Drain bulgur in a fine-mesh sieve or cheesecloth, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallots, beans, oil, vinegar, and lemon juice. Season with salt and pepper, and toss. Toss with cheese.

Slow-cooker bacon jam

This recipe came from the clean-out of my December Everyday Food magazines (six years!). I thought it would be a good dish to bring to my NYE hosts, and it also made an appearance at a family Christmas gathering after Christmas. 

It was a little time-intensive, and required using the stove, slow cooker, and food processor. That’s kind of a lot of equipment (and dishes) for one recipe! It was also a LOT of bacon. But all in all, it was totally worth it. It was so delicious, served warm on slices of baguette with a shmear of whole milk ricotta. We also tried putting it on deviled eggs, which was a very delicious experiment.

Slow-cooker bacon jam
Source: Everyday Food, December 2010

A whole lotta bacon!

Makes: 3 cups

Ingredients
1.5 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, peeled and minced
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

Directions

Bacon jam in mason jars

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. 

2. Pour off all but 1 Tablespoon of fat from skillet; add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

3. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3.5-4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Potato and collard green hash

Mise en place

This is what I made after getting home from a midterm that I didn’t feel that great about. By the time I finished cooking, I had gotten over it (the midterm, not the dish). The dish turned out warm and hearty, and would be perfect as a side with brunch or dinner. For me, it just ended up being my post-exam 10 PM dinner. And as a bonus, I finally figured out how to cook collards in a way that I enjoy them…cook them for a loooong time. 

This could be made vegetarian by using vegetable broth and omitting the bacon.

Potato and collard green hash
Serves 2-4
Source: adapted from New York Times Health

Hash

Ingredients
1/2 large bunch collard greens, stemmed and washed
Salt to taste
1 1/2 Tablespoons extra virgin olive oil
1 medium onion (or 2 small), sliced thinly in half-moons
2 garlic cloves, sliced thinly
1/4 teaspoon crushed red pepper flakes (optional)
About 1 cup chicken or vegetable broth
4 small to medium Yukon gold potatoes, scrubbed and cut in half
2 Tablespoons crumbled bacon

Directions
1. Bring a large pot of water to a boil. Fill another bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for 4 minutes, then transfer to the ice water with a slotted spoon. Drain and squeeze out extra water and chop coarsely. Set aside the cooking water.

2. Heat 1 Tablespoon of olive oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add a generous pinch of salt, the garlic, and crushed red pepper flakes. Continue to cook, stirring often, until the onion is tender, about 5 minutes. Stir in the collard greens. Mix together for a few minutes, then add about 1/2 cup of the broth. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more broth occasionally, so that the greens are always simmering in a small amount of liquid.

3. While the greens are cooking, add the potatoes to the pot with the cooking water. Bring back to a boil, and simmer until the potatoes are tender, about 25 minutes. Drain the potatoes, allow to cool slightly, and cut into large chunks.

4. Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and mix with the greens. Add 1/2 Tablespoon olive oil, crumbled bacon, and salt and pepper to taste, and stir over lower heat until the greens and potatoes are well combined. The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash.

Fall potluck

Apples with caramel dip

It had been too long since we had gotten together for a good old fashioned potluck…so we fixed that over Columbus Day weekend. Sunday was a beautiful day for a half marathon (completed the BAA half), a potluck, and some QT with good friends and the adorable Miss Vivi Bea.

My farro experiment turned out to be pretty tasty, in the form of a warm farro salad, and great for sharing. The rest of the meal came together super well, with “Holy yum chicken,” warm French lentils, pizza (with apples, bacon, and goat cheese), and apples with caramel dip. I do heart potluck…must plan another one soon.

Holy yum chicken with contraband rosemary

Holy yum chicken
Serves: 2-4
Source: Kendrin via Table for Two

Ingredients
1 1/2 – 2 pounds chicken tenders
1/2 cup Dijon mustard
1/4 cup pure maple syrup
1 Tablespoon rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Tablespoon cornstarch
2 teaspoons fresh rosemary for garnish

Directions
1. Preheat oven to 450 degrees F. 

2. In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt, and pepper.

3. Place the chicken tenders in a baking dish, then pour the mustard mixture on top of it. Gently mix together so sauce gets distributed evenly.

4. Bake, uncovered, for 40 minutes.

5. Remove from oven and let chicken sit for 5 minutes, then transfer to a plate. Do not 
discard the liquid.

6. Immediately after plating the chicken, whisk the cornstarch into the liquid in the baking pan to thicken the sauce. Drizzle sauce over chicken and sprinkle rosemary on top before serving. 

Warm French lentils

Yummy lentils

Serves:
Source: Vanessa, adapted from Barefoot Contessa

Ingredients
2 Tablespoons plus 1/4 cup good olive oil
2 leeks, white and light green parts, sliced 1/4-inch thick
4 carrots, scrubbed and diced into 1/2-inch pieces (or 2 carrots and 2 parsnips)
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled
1 white turnip, cut in half
1 teaspoon ground cloves
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 Tablespoons red wine vinegar
1/2 Tablespoon kosher salt
1 teaspoon freshly ground black pepper

Directions
1. Heat the 2 Tablespoons of olive oil in a medium saute pan. Add the leeks and carrots, and cook over medium heat for 5-7 minutes, until slightly browned. Add the garlic and cook for 1 more minute, then set aside.

2. Place the lentils, 4 cups of water, the onion, turnip, and ground cloves in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.

3. In a small bowl, whisk together the 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper to taste, and serve.

Warm farro salad

I decided that I wanted my buttercup squash to make friends with some farro. Then I added kale and a delicata squash to the party. I’ve never cooked farro before, but I think the inspiration came from a farro salad I had last week at the Fireplace in Brookline (which is not closing, btw).

I thought I’d be able to find farro in the bulk bins at the Harvest Co-op in Central Square, and I did, except the bin was empty. My next stop was Whole Foods and again had no luck at the bulk bins, but I did find a 1.1 pound package on the shelf with the other packaged grains (quinoa, Israeli couscous, etc). I followed the package directions and soaked it in water for 25 minutes, then cooked it in 2 quarts of chicken broth (use water or vegetable broth to make it vegetarian). Bring the farro and cooking liquid of your choice to a boil, reduce heat and simmer for about 25 minutes, then drain and set aside in a large bowl to cool. I made the whole package…a pound of farro is a whole lotta whole grains! 

Making friends

The roasting and sauteeing make this a bit labor intensive, but worth the effort in my opinion. I also used one of my favorite salt blends from La Boite (a spice shop in NYC) for seasoning: Cancale N. 11, which contains fleur de sel, orange, fennel, and spices.

Warm farro salad
Serves: 6-8

Ingredients
4 Tablespoons olive oil, divided
2 winter squash, seeded and cubed
1 bunch kale, torn into small pieces
4 garlic cloves, minced
1 pound whole farro, cooked according to package directions
2 Tablespoons cider vinegar

Rinsing farro

1/2 cup dried cranberries
1/2 cup goat cheese crumbles
Salt and pepper

Directions
1. Preheat oven to 375 degrees F. In a medium bowl, toss squash cubes with 1 Tablespoon of the olive oil, and season with salt and pepper. Spread on a baking sheet lined with nonstick foil and roast for 20-30 minutes, turning once. The cooking time will depend on the variety of squash you use and the size of your pieces. Remove from oven and set pan aside to cool.

Ready for potluck!


2. While the squash is cooking, heat 1 Tablespoon of the olive oil in a large pan on the stove, over medium-high heat. Add garlic, and cook until softened, about 2 minutes. Add kale and cook, stirring frequently, until kale is wilted, about 5 minutes. Remove from stovetop and set aside to cool.

3. In a large bowl, combine farro, squash, and kale. Just before serving, stir in remaining 2 Tablespoons of olive oil, cider vinegar, dried cranberries, and goat cheese crumbles. Season with salt and pepper. Serve warm.




Tomatillo salsa

Getting ready to broil

It is always nice when your ingredients (or in this case CSA share) guide you in the direction of what to make. I had all of the ingredients for this tasty (and spicy!) salsa on hand…everything except tortilla chips!

I adapted the recipe to accommodate the three tomatillos we got this week (the original recipe called for 1 1/2 pounds). Mine was a bit spicy because I used a whole jalapeno…so feel free to adjust based on the amount of heat you can take.

Roasted tomatillo salsa
Makes: about 1 1/2 cups

Just add chips

Source: adapted from Epicurious

Ingredients
3 fresh tomatillos, husks removed and rinsed to remove stickiness
1/2 jalapeno pepper, ribs and seeds removed
1 garlic clove, unpeeled
1/4 cup fresh cilantro
1/2 medium onion, coarsely chopped

Directions
1. Preheat broiler. Broil jalapeno, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

2. Peel garlic and place all ingredients in a blender or food processor. Puree until smooth and enjoy!