During a road trip this past weekend, I had the opportunity to eat at Moosewood Restaurant in Ithaca, NY. I’ve been a fan of their cookbooks for a long time, so it was pretty amazing to be in their restaurant space and eat their delicious, flavorful and unpretentious food. I picked up another one of their cookbooks, so this week’s recipes will include four from their collection, and a Chard Burger that sounds great from Farmer Tom!
Sugar Snap Peas and Radishes with Orange & Mustard
Sugar Snap Peas
Freshly squeezed orange juice
Salt and Pepper
Using whatever amounts you have on hand, stir together orange juice, orange zest, Dijon mustard and salt. Saute sugar snap peas (or snow peas) and sliced radishes in coconut oil for a minute. Add some water and cook until just tender. Drain and add the orange juice, zest and mustard. Top with scallions, and season with salt and pepper to your tastes.
Chopped Broccoli Salad
4 cups chopped broccoli
1/2 cup mayonnaise
2 tsp. maple syrup
4 tsp. apple cider vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 c. currants
1 c. seeded and finely chopped bell pepper
2 TBSP sliced scallions or snipped fresh chives
Slice off thick bottoms of broccoli. Finely chop the forest and small step shoots. Cut larger stems lengthwise into halves or quarters and then thinly slice.
In a medium serving bowl, whisk together the mayonnaise, sweetener, vinegar, salt and black pepper. Fold in the broccoli, currants, bell peppers and scallions.chives. Set aside to allow flavors to meld for at least 30 minutes.
3 cups thinly sliced cabbage (pick your favorite – Chinese Cabbage, Bok Choy, Green)
1 cup shredded carrots
1/2 cup chopped scallions
2 TBSP vegetable oil
1 tsp. dark sesame oil
2 TBSP vinegar (rice, white or apple cider)
1 tsp. peeled and grated fresh ginger
1 TBSP soy sauce
2 tsp. brown sugar
dash of chili oil or Chinese Chili Paste
Combine cabbage, carrots and scallions in a bowl. In a separate bowl, whisk together all dressing ingredients. Pour dressing over vegetables and toss well. As a variation, you could wilt the slaw just a bit by heating the oil up and tossing it over the vegetables with the rest of the dressing ingredients.
1 pound pasta (such as penne)
1 TBSP olive oil
6 garlic cloves or garlic scapes
1 small red onion, thinly sliced
2 small carrots, peeled and cut into 2-inch matchsticks
1 red bell pepper, cut into 2-inch matchsticks
2 small zucchini, cut into 2-inch matchsticks
2 cups chopped tomatoes
1/4 cup dry white wine
1 tsp. salt
1 cup freshly shelled peas
1/2 cup sliced fresh basil
ground black pepper
1 cup freshly grated Parmesan or Pecorino Romano
Boil water for the pasta. In a large skillet or pan over medium heat, warm the oil. Add the garlic, red onion and carrot sticks. Saute for a minute or two, stirring. Add the bell peppers and zucchini and continue to saute for a few minutes.
Start cooking your pasta if you haven’t already!
Add the tomatoes and wine, which will quickly bubble and steam. Add the salt and finish cooking the veggies until just tender. Stir in the peas and basil. Season with black pepper and salt, if needed.
When the pasta is al dente, drain it, reserving about 1/4 cup of the cooking water. In a large bowl, toss pasta with half the grated cheese and reserved cooking water. Drizzle the pasta with a little olive oil. Top the pasta with the vegetables and sprinkle on the rest of the cheese. Enjoy!
Farmer Tom’s Chard Burgers
I love this great idea from our wonderful farmers: