Recipes (17)

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  • 3 medium winter squashes (e.g., acorn or butternut)
  • 1/2 cup minced onions/shallots
  • 3 tablespoons minced ginger
  • 3 leeks (slice off the bottom and top tough leaves then slice lengthwise and rinse fully to clean) sliced crosswise into 1/4 inch strips
  • 1 teaspoon curry powder
  • 1 teaspoon cardamom
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/3 cup orange juice
  • 2 tablespoons sherry vinegar
  • 2 cups water
  • 3 tablespoons olive oil
  • salt and pepper

Preheat oven to 400 degrees. Slice squash in half lengthwise and put face down on lightly oiled baking sheet and bake for about 40 minutes, until squash is very soft.

Heat olive oil to medium-low in a shallow pan. Add onions and ginger to heated oil and cook slowly until they get soft. Add spices and salt and pepper and stir for 2-3 minutes, until they become aromatic. Add sherry vinegar to pan to deglaze spices and onion bits stuck to the bottom. Set aside.

Once squash are cooked, let them cool until you can handle them. Remove seeds and discard (or eat!) and then remove flesh into a soup pot. Add orange juice and water. Heat on medium for a few minutes until combined, then blend squash mixture. Add onion mixture to squash and combine fully.

Add additional water, either while cooking or during reheating, if the soup is too thick. Top with goat cheese for a special treat.

31 August 2012

Green Tomato Salsa Verde

Written by Patrick Horan

Spicy, smoky, sweet, and perfect for eating with chips or over meat, fish, or tofu. You'll need a blender or food processor for this. salsa verde

  • 4 green tomatoes
  • 2 cloves garlic
  • 2 medium or spicy peppers, like serranos or jalapenos, to taste
  • juice of 1/2 lime
  • 2 tablespoons fresh cilantro or oregano
  • salt and pepper
  • olive oil

First, grill tomatoes and peppers (or broil) for about 5 minutes to get some of the flavors going. Put whole cloves of garlic in 2 tablespoons of olive oil in a large saucepan. Roughly chop tomatoes and peppers (and remove seeds from peppers if you don't want it really spicy) and add them, heating with the garlic. Sauté for 10 minutes, until all the flavors are released. Add a half cup of water and the cilantro or oregano leaves, and cook for another 5 minutes.

Blend mixture. Add lime juice and salt and pepper to taste, stir, and cook on low for another few minutes until it has reached the consistency you want. Chill fully to use for dip, or serve warm with meat, fish, or tofu. I'm thinking fajitas!

Using a blender will make this soup easy to pull off in minutes. Good for two bowls of soup, or four smaller appetizer


  • 6 medium-large tomatoes, or equivalent
  • 2 cloves garlic
  • salt and pepper
  • 2 bell peppers
  • 1 avocado
  • 1 dried out slice of bread (optional)

Put the two cloves of garlic in the blender and pulse just to break it up a bit. Cut the tomatoes into quarters or eighths and blend with the garlic until smooth (with bread if you are using it - it will thicken the soup). Add salt and pepper if you like, though the tomatoes may have enough flavor without it. Serve topped with fresh diced peppers and avocado.

406328 10151000462455888 973550577 nFirst, make your dipping aioli so it's ready when your tomatoes are hot:

  • 1 egg yolk
  • 3/4 cup olive oil
  • 2 tablespoons light brown sugar
  • 1 teaspoon sriracha or other spicy sauce
  • 1-2 tablespoons fresh lemon juice
  • Salt and pepper

Put the yolk in a bowl. Whisk constantly and slowly dribble in olive oil a few drops at a time (you can start pouring a little faster once it emulsifies). Once the base is made, add brown sugar (make sure it's nice and soft so it mixes easily) and sriracha, mixing completely. Add enough lemon juice to cut through the fatty flavor and balance it out with salt and pepper. Store in the fridge while you make the tomatoes.

Tomatoes (easily serves 4 as an appetizer or side dish)

  • 8-10 firm green tomatoes (they shouldn't have any color)
  • 1 cup flour
  • 1/2 cup corn flour or cornmeal
  • 1 teaspoon celery salt
  • 1 teaspoon powdered ginger
  • 1 teaspoon powdered mustard
  • (note: you can swap these spices out if you prefer something else)
  • Salt and pepper
  • 1 egg
  • 1 tablespoon milk
  • Vegetable oil

Set up a serving platter with paper towels to store the tomatoes while you're cooking.

Slice the tomatoes into about 1/3 inch slices. Put about a quarter of an inch of oil into a skillet and set on medium high to get it heated up. In one shallow bowl beat together egg and milk. In another, mix flours, spices, and salt and pepper.

Once the oil is hot, dip a tomato slice first into the egg wash, coating it completely, then into the flour mixture, again coating it completely, and drop into oil. Repeat for as many slices as can comfortably fit. Flip slices when the coating becomes a dark golden brown, about 2 minutes. Remove from oil after about a minute on the second side and set on paper towels to dry, immediately replacing any free space with new slices and removing them from the pan as soon as they're done.

Serve tomatoes while hot with the aioli from the fridge.

(mostly from

Purslane Salad

This salad/garnish uses many of the goodies you'll find from Waldingfield this week!


  • 3 medium ripe tomatoes
  • 1/2 English cucumber, quartered lengthwise and finely sliced
  • 1/2 cup tightly packed coarsely chopped purslane or arugula
  • 2 scallions, including most of the green, thinly sliced
  • 1 cup tightly packed coarsely chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh mint leaves
  • 1 to 2 tablespoons chopped fresh thyme or savory
  • 2 to 4 jalapeño chiles, seeded and finely diced
  • 2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)
  • 5 bell peppers, diced


  • 3 tablespoons fruity extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons grated lemon zest
  • Sea salt and freshly ground black pepper
  • Pinch of sumac (optional)

Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.

To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

A tasty summer treat!

You'll need:

  • 12 large leaves of Swiss chard
  • 1/2 lb. smoked mozzarella (or equivalent fresh mozzarella or goat cheese), cut into 1/4 inch cubes
  • 3/4 cup dried fruit, such as apricots, raisins, or dates, cut into 1/4 inch cubes
  • 3 tablespoons crushed walnuts or toasted pine nuts
  • toothpicks

Cut off the part of the chard stem that goes past the leaf (save these to include later in a stir fry or quiche). Create a little row of cheese about an inch up from the widest part of the leaf. Add dried fruit and some nuts to the row, which should now be about an inch or an inch and a half wide. Carefully roll the chard up and spear through with a toothpick to keep it closed. Sear both accessible sides in an olive-oil coated pan on the stove, or brush with olive oil and cook on the grill - 2-3 minutes on each side, or until the cheese has begun to soften and the stems seem tender.

with thanks to Mastering the Grill by Andrew Schloss and David JoachimSage Potatoes


  • 2 lb new potatoes
  • 4 cloves garlic, minced
  • 2 tablespoons dried sage
  • 10-20 leaves fresh sage
  • olive oil to coat, about 1/4 cup
  • salt and pepper

Quarter your potatoes, or if they're on the larger side, cut them into sixths. Mix together olive oil, salt, pepper, garlic, and dried sage. Add the potatoes and let sit for about 10 minutes. Heat up the grill to medium-high and grill the potatoes, turning every couple of minutes for about 10 minutes. Top with fresh sage and let it sizzle, then remove everything from the grill. Cool and serve.

19 July 2012

Zucchini-Nut Bread

Written by Patrick Horan

Zucchini Nut Bread

With thanks again to Mark Bittman's How to Cook Everything Vegetarian.


  • 4 tablespoons cold butter, plus some for your pan (leave it in the fridge till you need it)
  • 2 cups flour (whole wheat works great)
  • 1 cup raw sugar, or regular sugar if you prefer
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tsp. salt
  • 3/4 cup orange juice
  • zest of one lemon or one orange
  • 1 egg
  • 1 small-medium zucchini (or try summer squash)
  • 1/2 cup chopped pecans or cashews or nut of your choice.

Peel and grate the zucchini so you have about a cup of it. Preheat the oven to 350 and use some butter to grease a loaf pan (9x5).

Stir the dry ingredients together. Cut the butter into small pieces and then, using two knives, cut it into the dry ingredients.

Beat juice, zest, and egg together. Pour into the dry ingredients but only mix enough to get the dough moist - don't beat or smooth it out. Add and mix in the zucchini and nuts.

Pour dough into loaf pan. Bake for about an hour, until the top is golden brown and you can stick in a toothpick and have it come out clean.

19 July 2012

Cucumber Raita

Written by Patrick Horan

This is a refreshing side dish or garnish for your hot summery meals.


  • 2 small-medium cucumbers
  • 3 cups plain yogurt - greek works great
  • 2 cloves garlic, or less if you're not a fan
  • 2-3 tablespoons fresh mint leaves
  • squeeze of lemon juice, about a quarter or half lemon's worth
  • salt and pepper

First, prep the cucumbers: Cut the cucumber lengthwise so that you avoid the seeds (discard the core). Then dice what you have into centimeter-long pieces and set in one layer on paper towels to extract some of the moisture. Meanwhile, mince the garlic into the yogurt and finely chop the mint into it. Add lots of lemon juice and salt and pepper to taste. Finally, once you have created a refreshing and flavorful base, add the cukes.

Zucchini veggie burger

with thanks to Mark Bittman's awesome cookbook How to Cook Everything Vegetarian.

Note: a food processor will make this recipe quite easy.


  • olive oil
  • 1 large shallot or 1 small onion, quartered
  • 2 cloves garlic
  • 1 jalapeño, seeded and roughly chopped, or chili flakes
  • cumin, curry powder, cardamom or other dried spices to taste
  • salt and pepper
  • 1 medium zucchini, grated (easier in food processor)
  • 2 ears' worth of corn kernels (2 cups, ish)
  • 8 baby bella mushrooms or equivalent other mushrooms, stems removed and roughly chopped
  • cornmeal
  • all-purpose flour if needed

Heat up a couple tablespoons of olive oil in a large skillet over medium heat. Meanwhile, put the onion, garlic, and jalapeño in the food processor (once you've removed the zucchini!) and pulse until it's all minced and combined. Put in skillet and add plenty of salt and pepper.

Add zucchini and a quarter of the corn to the onion mix. After a minute, add the mushrooms. Meanwhile, put the rest of the corn in a food processor and let it run until the corn becomes paste-like. Keep cooking the zucchini and once all the water is released from the veggies and starts to evaporate, add the corn paste and about half a cup of cornmeal, along with a teaspoon or two of cumin, cardamom, curry, or your other spices. Stir all together and if the cornmeal isn't showing up dry, add a couple tablespoons more. Let the mixture sit for 10 minutes. If it still seems wet, add a little flour to bind it together. Taste and adjust seasoning.

Form patties of whatever size you like, about three quarters of an inch thick, and let them rest for a few minutes. Wipe out your skillet, heat oil in it to medium, and add patties. They should take about five minutes on each side to form a nice brown crust.

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