Recipes 7/24 & 7/25

By admin|July 24, 2012|Information

Small Taters & Beans

Water to cover both the potatoes and beans

1 Tbls kosher salt

1 tsp sugar (don’t skip, it really makes the difference)

1 pound very small red potatoes, washed well, skins on

1 pound fresh green beans, stem ends snapped off, broken in half or thirds if long

Garlic to taste (I used 1 Tbls of garlic from a jar, the perfect amount, I’d use maybe a clove or two of fresh garlic, minced very small)

2 Tbls unsalted butter

Additional salt to taste

Start the water, salt and sugar to a boil while prepping the potatoes. Add the potatoes as soon as they’re prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes from Summit took only about 20 minutes.) Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green. Drain. Return to the hot pot and toss with garlic and butter. Add salt if needed. (From

Cold Peanut Noodles w/ Kohlrabi Greens

1 bunch kohlrabi greens

2 tsp vegetable oil

2 cloves garlic, sliced (divided)

1 serrano chile, seeded and sliced

1 tsp grated fresh ginger

3 Tbls crunchy peanut butter

3 Tbls coconut milk

3 Tbls lime juice

1/2 tsp grated lime zest

2 Tbls water

2 Tbls chopped fresh cilantro, plus

additional for garnish

1 Tbls firmly packed brown sugar

1 1/2 tsp soy sauce

1 green onion, sliced

1/2 8-ounce package dried soba noodles, about 4 ounces

1 Tbls olive oil

Pinch salt

2 Tbls chicken broth or sherry

1 tsp distilled white vinegar

Chopped peanuts, for garnish

Chop bottom 2 inches off kohlrabi stems and discard. Cut remainder of stems into 1/2-inch pieces. Cut leaves into bite-size pieces. Set kohlrabi aside.

Heat vegetable oil in pan over medium heat. Add half of the garlic, serrano and ginger and sauté until softened, about 1 minute. Add the peanut butter, coconut milk, lime juice, lime zest, water, 2 tablespoons cilantro, sugar, soy sauce and green onion; stir to blend well then remove from heat and transfer to a blender; blend dressing until smooth.

Bring a pot of salted water to boil. Break noodles in half and cook until al dente. Rinse with cool water, drain and set aside.

Meanwhile, heat olive oil in pan over medium heat. Add remaining garlic and sauté until soft, about 1 minute. Dump in kohlrabi greens and salt and stir to coat. Add broth or sherry and cook, covered, on low for 10 minutes or until the stems are tender. Sprinkle with vinegar and stir. Toss noodles with 5 tablespoons dressing, adding more to taste. Top noodles with greens and garnish with chopped peanuts and cilantro.(From

Potato, Scallion, & Goat Cheese Frittata

10 large eggs

1/2 C heavy cream

8 scallions, thinly sliced crosswise on the bias

2 tsp chopped fresh thyme

Coarse salt and freshly ground pepper

2 Tbls extra-virgin olive oil

3 baby Yukon Gold potatoes, peeled and sliced 1/4 inch thick

1/2 C crumbled soft goat cheese (4 ounces)

Garnish: scallions, thinly sliced lengthwise and cut crosswise into 3-inch ribbons

Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper.

Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add potatoes, and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes.

Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes.

Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges. (From

Grilled Carrots

2 tsp lemon zest, or to taste*

1/4 C fresh lemon juice, or to taste

2 Tbsp honey

3/4 tsp table salt

1/4 tsp black pepper, freshly ground

12 medium uncooked carrot(s), peeled (about 1/2-inch-thick in middle; 1 3/4 lb)

2 spray(s) cooking spray

3 Tbsp mint leaves, fresh, chopped

Preheat grill to medium-high.

In a small bowl, stir together lemon zest, lemon juice, honey, salt and pepper until blended; set aside.

Coat carrots with cooking spray. Grill until lightly charred and almost tender, turning occasionally, about 10 minutes.

Brush carrots with some lemon mixture; continue cooking, brushing once or twice more with lemon mixture, until carrots are tender, about 5 minutes.

Remove carrots to a serving platter and drizzle with remaining lemon mixture (or just a little if too lemony for your taste); sprinkle with mint. (From

Fork-Crushed Potatoes

1 lb purple or red potatoes, washed
4 small shallots, minced
2 Tbls fresh-squeezed lemon juice
6 Tbls good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 Tbls parsley, chopped

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.


Lentil & Collards Soup

1 Tbls olive oil

1 large onion, chopped

1 Tbls salt

1 C dry red lentils, rinsed and drained

6 C water

2 Tbls olive oil

1 bunch collard greens – rinsed, stemmed and thinly sliced

1 Tbls ground cumin

1 tsp ground cinnamon

2 Tbls minced garlic

1/3 C lemon juice

Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving. (From

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