Roasted Broccoli with Preserved Lemon and Yogurt

How Many Does It Serve? 

 4-6 people

What Do We Need? 

8-10 small heads broccoli
1 cup extra-virgin olive oil
1 teaspoon crushed red pepper
1 teaspoon dried thyme (or herbs of your choosing)
Salt
Black pepper
1 pint Greek yogurt
6 tablespoons mayonnaise
1 small garlic clove, minced
1 teaspoon minced preserved lemon rind, plus julienned rind for garnish
¼ cup freshly squeezed lemon juice
½ cup freshly grated Parmigiano-Reggiano cheese

How Do We Make It? 

  1. Preheat the oven to 475°. Place a baking sheet in the oven and let it warm up. Meanwhile, cut the broccoli lengthwise into 1/3-inch-thick slabs that look like tiny flat trees. Keep any florets that fall off.

  2. In a large bowl, toss the broccoli, olive oil and crushed red pepper and herbs and season with salt and pepper.

  3. Very carefully arrange in a single layer, cut side down, on the HOT  baking sheet. Roast for about 20 minutes, giving  them a flip at half-time until tender and slightly bronzed.

  4. Meanwhile, in a small bowl, mix the yogurt, mayonnaise, garlic, minced lemon rind and lemon juice and season with salt and black pepper. 
Serve this sauce on the side.

  5. When the broccoli comes out top with grated cheese. Add yummy bits of julienned lemon rind on top.

CONFETTI BRAISED GREENS

How Many?

Serves 4

What Do We Need?

1 tablespoon olive oil
1 red onion, chopped
1 bunch mustard greens, chopped
beet greens from 3 beets, chopped
1/2 cup pine nuts, toasted (optional)
1/2 cup raisins
Salt and pepper to taste

How Do We Make It?

  1. Remove the stems of the greens and dice them into small pieces, then rough chop the rest of the greens - but keep stems and leaves separated, because stems take longer to cook.

  2. Sauté olive oil and onions in a medium sauté pan, over medium heat, until onions begin to brown. Add stems of the greens and cook for 10 minutes.

  3. Add the rest of the greens and 1/2 cup water and simmer for 30 minutes until greens are tender.

  4. Turn off the heat. Add pine nuts and raisins (you can substitute the pine nuts with your favorite nut or seed, or omit altogether if allergic) to the pan of greens and mix. Add salt and pepper to taste and mix one more time before serving.

  5. Serve with barbecue chicken, grits, and/or baked beans and enjoy!

CUCUMBER SALAD

How Many? 

Serves 2-4

What Do We Need?

5 Armenian, Persian or Kirby cucumbers, quartered and then smashed
1 teaspoon kosher salt
3 cloves garlic, minced
2 tablespoons sesame seeds, toasted
1 teaspoon honey, warmed
1 teaspoon sesame oil
1 teaspoon red pepper flakes (optional)
1/3 bunch fresh cilantro, roughly chopped

How Do We Make It?

  1. Place the cucumbers in a small bowl and mix with the salt. Let sit while you make the dressing.

  2. To make dressing: Whisk together the garlic, sesame seeds, honey, sesame oil, red pepper flakes (if using), and cilantro. (Warm the honey by placing the jar in hot water to make it easier to combine with the dressing.)

  3. Enjoy right away or store the salad in the refrigerator for a few hours to further develop the flavors.

Finnish-style Boiled New Potatoes With Dill

How Many? 

Serves 4

What Do We Need?

1 1/2 pounds washed small potatoes (fingerling or other good boiling potato)
Dill stems from 1/2 bunch
Dill fronds from 1/2 bunch
Coarse kosher/sea salt
1/2 stick unsalted butter

How Do We Make It?

  1. In a large saucepan, place potatoes and enough water to cover by 2 inches. Add a generous amount of salt and dill stems and bring to a boil, partly covered, over medium heat. Reduce heat to a gentle simmer and cook until potatoes are fork-tender, 15-20 minutes (this will depend on the size of the potatoes).

  2. While potatoes are cooking, mince dill fronds and melt butter.

  3. Drain potatoes and discard dill. Place uncovered on heat for 5-10 seconds, shaking pan carefully to let the potatoes dry completely. Crush potatoes with a potato crusher, and mix in melted butter and dill. Season with additional salt.

  4. Serve immediately or cover and keep warm until serving. 

Green Bean Salad

How Many? 

Serves 5-6 as a side

What Do We Need?

10 small scallions
1 pound green beans
1/2 preserved lemon
3 tablespoons olive oil
1 tablespoon lemon juice
Kosher salt

How Do We Make It?

  1. Preheat oven to 470 degrees. Bring a pot with heavily salted water to a boil. Cover and keep hot.

  2. Rinse and trim the root ends of the scallions. Line a baking sheet with tin foil and place scallions on prepared sheet (do not stack on top of each other). Roast scallions for about 5-8 minutes, until the green part is brown and almost burned. Let cool for about 5 minutes. Trim ends of the green beans while the scallions are roasting.

  3. Rinse the preserved lemon. Cut out and discard the flesh. Slice rind thinly and mince. Add slightly cooled scallions into a food processor, along the with olive oil and a good pinch of salt. Pulse until a paste forms. Add lemon juice and pulse a few more times until lemon juice is incorporated. Mix in preserved lemon with a spatula.

  4. Cook green beans in the boiling water for about 2-3 minutes until they have softened a bit but still have a good crunch to them. Drain and place in a serving bowl. Mix in the vinaigrette and season with salt if needed. Serve warm or at room temperature.

Tip: You can also serve the salad cold. After you’ve cooked and drained the beans, toss them in ice water right away. This way they’ll keep their beautiful green color. Drain and pat dry beans and transfer to a serving bowl. Mix in vinaigrette and enjoy!

KOHLRABI, POMELO, AND HERB SALAD WITH CITRUS DRESSING

How Many?

Serves 4

What Do We Need?

3-4 purple or green kohlrabi
2 pomelos
4 carrots
1 cup of mixed seasonal salad greens
1 bunch parsley
1 bunch cilantro

For dressing:
2 oranges, juiced and zested
1/2 teaspoon salt
2 teaspoons Dijon mustard
1 tablespoon honey

How Do We Make It?

  1. Wash, chop all vegetables and combine with picked herbs.

  2. Make your vinaigrette by placing all the dressing ingredients whisking until smooth.

  3. Toss salad in dressing and serve.

Melon and Cucumber Salad with Feta Cheese

How Much?

Serves 4

What Do We Need?

1 small shallot, thinly sliced
1 teaspoon unseasoned rice vinegar or white wine vinegar
1 small (1.5 pounds) melon
2 small (0.5 pounds each) cucumbers
1/3 bunch basil, chiffonade
1/3 bunch mint, chiffonade
2 teaspoons extra virgin olive oil
1 1/2 ounce feta cheese
Salt and black pepper to taste

How Do We Make It?

  1. Peel and thinly slice onions. Place in a mixing bowl with vinegar and a few healthy pinches of salt. Mix and let sit while prepping the rest of the ingredients.

  2. Cut melon and scoop out seeds with a spoon; discard. Scoop out the flesh as small chunks and put in bowl with the onions. Peel cucumbers, cut lengthwise and scoop out seeds with a spoon; discard (or eat!). Cut into diagonal medium-sized chunks and put in bowl with the onions and melon.

  3. Pick the leaves off the herbs and discard stems. Chiffonade leaves and mix in with the rest of the ingredients, adding olive oil and pinches of salt and freshly ground black pepper. Mix well and check seasoning to taste. Crumble feta cheese on top and enjoy!

Salt and Sugar Pickles

How Many? 

Serves 5

What Do We Need?

5 medium pickling cucumbers (about 13 ounces)
1 teaspoon granulated sugar
1 tablespoon kosher salt

How Do We Make It?

  1. Cut the cucumbers into 1/4-inch-thick slices and place in a large nonreactive bowl. Add the sugar and salt and stir to combine. Place the cucumber mixture in a quart-sized resealable container, cover, and refrigerate for at least 1 hour. (The pickled cucumbers can be kept in the refrigerator for up to 1 month.)

Special equipment: If you have a mandoline and are comfortable using it, this is a perfect time to pull it out because it’ll help you get uniformly thin slices.

STONE FRUIT CHUTNEY

What Do We Need?

2 tablespoons olive oil
1/4 cup red onion, chopped
1 tablespoons garam masala
2 cups peaches or apricots, peeled, quartered and pitted
2 tablespoons honey
1/2 cup raisins
1/4 white wine vinegar
Salt and pepper to taste

How Do We Make It?

  1. Heat oil in a large saucepan, on medium heat, until hot, then add onion. Cook, stirring frequently, until soft and translucent (about 4 minutes).

  2. Add garam masala, apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened (about 25 minutes).

  3. Pour chutney into a large bowl. Let cool completely and serve at room temperature.

Tabbouleh

How Much?

Serves 5-6 as a side

What Do We Need?

1 cup buckwheat, rinsed
1/2 teaspoon salt
3 Persian cucumbers
1 cup fresh english peas, shelled (1 pound if unshelled)
1/2 bunch flat leaf parsley
1/2 bunch fresh mint
2 tablespoons fresh lemon juice
1 tablespoon olive oil

How Do We Make It?

  1. Add rinsed buckwheat, 2 cups water, and salt to a pot. Bring water to a boil. Lower the heat and simmer, covered, for about 15 minutes. Avoid the temptation to peek a great deal or stir too much (stirring too vigorously will break up the grains and change the texture)! Remove from heat and transfer to a mixing bowl. Texture should be fluffy, not porridge-like. Let cool for 10-15 minutes.

  2. Wash and cut cucumbers in half lengthwise. Scoop out the soft seeds by running a teaspoon over the seeds, avoiding the flesh. Discard the seeds (or eat!) and cut cucumbers into small dices. Shell peas (you can roast these if you want; use olive oil and roast on a baking sheet for 8 minutes in a 375 degree oven). Wash and finely chop the parsley and chiffonade the mint, discarding stems from both. Juice lemon.

  3. Mix cooked buckwheat and prepped ingredients in a large serving bowl. Season with salt and serve at room temperature.

Tomato Chutney

Recipe by Jr. Chef Helper Sarah Rao

What Do We Need?

3 tablespoons olive oil
2 teaspoons mustard seeds
1/2 tablespoon urad dhal (lentils)
6-8 tomatoes, cut into chunks
8-10 (or more!) cloves (to taste)
5 (or more!) whole dried red chillies (to taste)
Curry powder
Garlic, peeled
Lemon juice (to taste)
Salt (to taste)

How Do We Make It?

  1. Heat 1 tablespoon of oil in a large skillet on medium high heat. Add mustard seeds. Wait until the seed start to splatter, then add lentils and peppers (ripped in half). When lentils turn an even golden brown, add garlic.

  2. Once the garlic has browned evenly, add the tomatoes and cook down the water (5-8 minutes).

  3. After the water has been cooked away as much as possible, transfer everything into a blender and puree completely. Make sure the red chili peppers are broken down as much as possible (about 4-5 minutes of blending).

  4. Transfer the puree back into the pan, along with remaining oil, and cook for a little longer until the raw tomato taste is gone.

  5. Season with salt, lemon juice and curry powder to taste.

WINTER SQUASH SMASH WITH POMEGRANATE

How Many?

Serves 4

What Do We Need?

3 whole winter squash (butternut, acorn, and red kuri)
2 pomegranates, seeded
4 tablespoons olive oil
1 bunch thyme, chopped
1 bunch parsley, chopped
Salt and pepper to taste

How Do We Make It?

  1. Preheat oven to 375 degrees. 

  2. Cut squash in fourths and remove seeds with a large spoon.  Place the squash on a sheet tray and drizzle olive, salt and pepper on top.  Roast for 30-40 minutes until flesh of the squash is tender. 

  3. Allow squash to cool for 10 minutes after removing from oven and then remove the flesh from the skin and add the flesh to mixing bowl.  

  4. Mash up the squash and add more olive oil and salt and pepper to taste.  

  5. Just before serving sprinkle pomegranate seeds, thyme and parsley on top of the bowl of winter squash.  Eat all season long and enjoy!

YOUNG RAINBOW CARROT AND SNAP PEA FRIDGE PICKLES

Recipe by Shakira Simley of Bi-Rite Market

How Many?

Makes 4 eight-ounce jars

What Do We Need?

2 pounds young rainbow carrots, scrubbed and trimmed
2 pounds sugar snap peas, stemmed and strung
6 large garlic cloves, thinly sliced
4 sprigs of cilantro
1 teaspoon of black peppercorns
2 cups apple cider vinegar
2 cups water
3 teaspoons pickling salt
1/2 cup organic cane sugar

How Do We Make It?

  1. Blanch carrots until just tender, about 2 minutes. Place in a cold ice water bath to chill.

  2. Divide garlic, peppercorns and cilantro among jars.

  3. Pack the carrots and snap peas vertically in jars, tips down. 

  4. In a non-reactive pot, bring to a slight boil the vinegar, sugar, water and salt, stirring to dissolve the sugar and salt. 

  5. Pour the hot liquid over the carrots and peas, leaving a 1/2 inch headspace. Let pickles cool before placing in the fridge. 

  6. Let the pickles sit for 2 to 3 days in your fridge to achieve the best flavor. 

  7. Eat within 6 months to 1 year.


Shak's Recipe Tip: These pickles are perfect for taco night! Have leftover brine? Feel free to pop leftover veggies in your jar or use as a brine for pork or chicken.