Posted (Lori) in News


This Indian/Hindu holiday is as important to many who celebrate it as Christmas and Rosh Hashana are to their observers. Diwali starts this Thursday and lasts for five days. You’ll find more information about it on these sites:




Food is a major element of the holiday, particularly desserts and snacks (many of which are made from vegetables). You’ll find many Diwali dishes here:


and here:


Lipica gave us this great recipe for korma last year; I don’t know if it’s specifically served on Diwali, but I’ve tried it and it’s fantastic.

“This is my family’s recipe for Vegetable Korma, a vegetarian Indian dish that’s endlessly adaptable. Enjoy!’
1/4 cup cashew halves or almond slices
1/4 cup boiling water
3 cloves garlic, minced
1 inch peeled ginger root, minced
3 Tbsp vegetable oil
2 bay leaves
1 large onion, diced
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric powder
1/4-1 tsp chili powder (optional)
1 tsp garam masala (optional)
chopped vegetables (any kind you want, just make sure they’re all chopped to roughly the same size)
1/4 cup tomato paste
1 cup vegetable broth
1/2 cup heavy cream (I’ve also used coconut milk or almond milk)
1/2 cup plain yogurt (soy yogurt works well too)
Korma Directions
1) place nuts in a small bowl, pour boiling water over them, set aside
2) heat oil in a large pan over medium heat, crumble the bay leaves into the oil and sauté for 30 seconds
3) stir in the onion- cook til soft
4) stir in the garlic and ginger and all the spices, sauté for 30 seconds
5) add in all the vegetables and stir til they’re all coated with the spice blend and have softened a bit (about 5 minutes)
6) add in the tomato paste and broth, cover, reduce heat, simmer 15 minutes (stirring occasionally)
7) while the mix is simmering, add the heavy cream and yogurt to the nut/water mix, mix til smooth
8. Stir the nut/cream mixture into the pot, simmer an additional 15 minutes or until the whole dish thickens a bit.



“This is my family’s recipe for Vegetable Korma, a vegetarian Indian dish that’s endlessly adaptable. Enjoy!’


1/4 cup cashew halves or almond slices

1/4 cup boiling water

3 cloves garlic, minced

1 inch peeled ginger root, minced

3 Tbsp vegetable oil

2 bay leaves

1 large onion, diced

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric powder

1/4-1 tsp chili powder (optional)

1 tsp garam masala (optional)

chopped vegetables (any kind you want, just make sure they’re all chopped to roughly the same size)

1/4 cup tomato paste

1 cup vegetable broth

1/2 cup heavy cream (I’ve also used coconut milk or almond milk)

1/2 cup plain yogurt (soy yogurt works well too)

Korma Directions

1) place nuts in a small bowl, pour boiling water over them, set aside

2) heat oil in a large pan over medium heat, crumble the bay leaves into the oil and sauté for 30 seconds

3) stir in the onion- cook til soft

4) stir in the garlic and ginger and all the spices, sauté for 30 seconds

5) add in all the vegetables and stir til they’re all coated with the spice blend and have softened a bit (about 5 minutes)

6) add in the tomato paste and broth, cover, reduce heat, simmer 15 minutes (stirring occasionally)

7) while the mix is simmering, add the heavy cream and yogurt to the nut/water mix, mix til smooth

8. Stir the nut/cream mixture into the pot, simmer an additional 15 minutes or until the whole dish thickens a bit.


Dick Sandhaus sent this wonderful pumpkin curry and instructions on how to make your own curry powder–perfect Diwali dish. It’s from his fantastic blog, Better, Cheaper, Slower; if you haven’t checked it out yet, you should—great info on recipes, health, exercise and many other topics.


Pumpkin Curry

Whether you carve it or curry it, your pumpkin’ll be ready for Halloween and Diwali. You know, the Hindu harvest celebration also known as the Festival of Lights. The Jack-O-Lantern’s not the traditional Diwali lantern, but it’s certainly festive. And yours could be ready for tomorrow’s celebration and Halloween.

Pumpkins and squashes of every size, shape, and color are abundant and cheap in Farmers Markets everywhere. They’re in markets all over northern India and Nepal right now, too. Hiking in Nepal, we saw squash vines climbing across rooftops in every village. Where they go into curries of all types. Be like them: make your own shockingly great curry powder in a fraction of the time it takes to carve your pumpkin.


4 cups of pumpkin and/or butternut squash, peeled, seeds removed and cubed

1 onion, chopped

2 tablespoons of grape seed or other neutral oil

2 cloves of garlic, chopped

Fresh ginger, equivalent to 2 garlic cloves, peeled and chopped

1 heaping tablespoon of curry powder

1 cup of water, milk or coconut milk

Anticipating torture by carving, your pumpkin will be surprised to learn it’s about to be curried. I used a baby pumpkin and a butternut squash. On the inside, they look and taste pretty much the same. Peel them; cut them in half; scoop out the fibers and seeds; chop into small bite-sized cubes.

Cook the onion in a big, high-sided pan over medium heat in the oil. When the onion’s soft but not brown, add the garlic, ginger and curry powder, homemade or store-bought. Stir for two minutes.

Now add the cooking liquid. I used coconut milk because I love the combination of curry and coconut. Vegetable stock, milk or water will work fine. Give it all a good stir, then add the pumpkin and/or squash. Stir for a minute, then put the lid on the pan.

Fifteen minutes later, remove the lid and inhale deeply. Good, huh? Now taste. If the pumpkin’s too firm for you, cover again and let it cook for five minutes more. Whenever it’s right for you, it’s ready. It’s sweet, it’s spicy. It’s mouth- and nose-filling. It tickles every taste bud you have. Serve as a thick stew or on a bed of couscous or farro. Yum.


Halloween Curry, Manhattan Style

Curry is a blend of spices. Which spices depends on which village you’re in. Or which household you’re in. Turmeric is always in the recipe; it gives curry its color.

In my household, I use whatever’s in the pantry. Right now, that means peppercorns, cloves, powdered ginger, powdered turmeric, fennel and cumin seeds. And a dried chile and coriander seeds from the garden. If you make your own, use whatever you have and like. If you want something a little more sweet-spicy and pumpkin pie-like, try cinnamon, nutmeg and cardamom. If you want to keep it mild, avoid the chili pepper and peppercorns. Make as little or as much as you like – it’ll keep for months in a sealed container. And still be Way fresher than any jar of curry powder you can buy at the market.

After you settle on your ingredients, toast the whole ones in a pan over medium heat for a few minutes. When your entire home begins to smell like an exotic spice market, add the powdered ingredients and toast for two minutes more. No oil – just keep shaking the pan gently to keep it all moving. This is a little like roasting coffee beans; you can go for lighter or darker. Personally, I keep it light to avoid bitterness.

After toasting and a few minutes of cooling, grind it all. You can use a spice grinder if you have one. Or a coffee grinder – if you’d like your next cappuccino lightly curried. Or you can use a mortar and pestle like I did. As a last resort, you can use a hammer and a cutting board. It took about three minutes to grind eight tablespoons of coarse curry powder with my old-fashion mortar and pestle.

Posted (Lori) in News


Probably half the recipes that I use regularly begin with “sauté garlic until soft and golden . . . Garlic is an indispensible ingredient, that seems to pull the best flavor out of everything it touches. There is also evidence that it has strong health benefits, and guards against cancer, heart disease, high blood pressure and the common cold (as well as vampires). I thought these benefits had been accepted by the scientific community, but I just checked and found out that research is still ongoing; but it is chockful of antioxidants which promote health and deter aging.

STORING GARLIC: I find that garlic bulbs last about six months if I keep them in a well-ventilated, cool, dry place (like a mesh basket) and turn them every few weeks. Don’t leave them in plastic bags or in the refrigerator—they will turn moldy &/or start to sprout. I often find that the last bulb of garlic turns to dust a month or two before garlicscape from the next season turns up in our shares.

I don’t peel it before I store it. I’ve wondered how long the peeled cloves that you see in supermarkets last.s

USING GARLIC: The smaller you chop it, the garlic cloves, the more flavor they release. After peeling, they can be minced with a knife or crushed with the back of a heavy knife. Or—use a garlic press, a small device that turns garlic into mush.

ROASTING GARLIC: Roasting garlic improves it in many ways—it adds another layer of flavor, and lets you avoid chopping. It also makes your whole apartment smell heavenly (if you think there is garlic in heaven and if your apartment is very small).

To do, cut off the top of each clove about ¼” down—you can do it one slice, dribble a few drops of olive oil on the cut edge, and wrap loosely in foil. Put the cloves, standing up, on a cookie sheet and roast for about 45-60 minutes in a 400 degree oven. Check after 40 minutes to see if the garlic is soft; take it out when it’s very soft and squishy. To use, squeeze it out like toothpaste. It makes a great spread, as is, with nothing added.


Garlic appears in many, many recipes, but in most it’s just a flavoring and not the star. Here are a few recipes in which garlic plays a greater role.


The name means “hot bath” and the only challenging part of this incredibly flavorful recipe is keeping it warm. I sometimes serve it right off the stovetop; it’s a great snack for the cooks or for guests who hang around the kitchen. For later in the meal, I put a small oven-safe bowl on a tiny hotplate that’s used to keep coffee cups warm.

1 tbs butter

1/4 cup olive oil

4-5 cloves garlic, finely minced or crushed

2-3 anchovy filets, mashed or more to tate

splash of cream (optional)

vegetables and/or bread for dipping

Put the butter and oil in a very small saucepan over low heat. When the butter is melted add the garlic and let it cook, stirring occasionally and watching to make sure it doesn’t burn.It should simmer, but not come to a full boil It will be very fragrant and in about 5 minutes the garlic will be soft. Add the anchovies and keep stirring until they all but disappear. If you wish, add a bit a cream and stir again to combine. Serve hot, with crudités such as asparagus, celery sticks, carrots, turnips, and cauliflower, or bread (usually, people ignore the vegetables and go for the bread).


2 to 4 large garlic cloves (more to taste; authentic aioli has more like 4 to 6), peeled, cut in half, and green shoot removed

Salt to taste (about 1/2 teaspoon)

2 free-range organic egg yolks, or 1 egg and 1 egg white (the yolks are traditional, but the whole egg and white works fine)

½ cup grapeseed oil

½ cup extra virgin olive oil


Whether or not you are using a mortar and pestle for the mayonnaise, begin by mashing the garlic and salt together in a mortar and pestle. Mash to a smooth paste. (If you don’t have a mortal and pestle, mash with a fork.)

1                  Using the mortar and pestle (for egg yolks only; this is the traditional method, and will result in a very silky, creamy aioli if you do it correctly): Add the egg yolks to the mortar and beat with the pestle until smooth. Measure the grapeseed oil into a measuring cup with a spout, and drip by drip, work the oil into the egg yolks, gently but constantly stirring in one direction with the pestle. As the mayonnaise begins to emulsify, you can start adding the oil in a steady stream, but the stream must be a thin one, and you must stir constantly but not too fast. Once you have a good emulsion, you can scrape the mixture into a bowl and continue with a whisk if it’s easier for you. It helps to rest the bowl on a damp towel shaped into a ring. Use up the grapeseed oil first, since it makes a better emulsion than olive oil, then continue with the olive oil. I find that once the egg yolks and oil are emulsified, it’s easiest to drizzle in yolks and oil are emulsified, it’s easiest to drizzle in a tablespoonful of oil while beating, stop drizzling and really beat hard to work it in, then continue with another tablespoonful. When all of the oil has been added and the mayonnaise is thick, taste and adjust salt. Refrigerate until ready to use.

Using a food processor: Place the egg yolks or egg and egg white in a food processor fitted with the steel blade. Turn it on, and begin drizzling in the grapeseed oil, then the olive oil, in a thin stream. Some food processors have little holes in the plungers meant for controlling the flow of oil into the mayonnaise. When all of the oil has been added, stop the processor and scrape in the garlic paste. Process for a few seconds, until the paste is well blended into the mixture. Taste and adjust salt. Refrigerate until ready to use. The mayonnaise will be thinner than the mortar and pestle version.


3 tablespoons butter

5 cloves of garlic, minced

8 ounces mushrooms (any variety) chopped to any size you like

4 ounces cream cheese, slightly softened

Salt and pepper to taste

Melt the butter in a heavy pan. Add the garlic and sauté until soft and golden. Add the mushrooms and sauté until soft. Reduce the heat to low, add the cream cheese and stir until melted and evenly distributed. Season with salt and pepper.

Serve on bread, or create turnovers with puff pastry or phyllo dough.


1 pound tomatoes, chopped

1 hot pepper, seeded and finely chopped

Pinch of cumin

4 cloves

10 cloves garlic, chopped, plus 10 whole cloves

1 tablespoon olive oil

1 medium white onion, chopped

3 cups chicken broth

¼ cup chopped mint, parsley, celery (optional)

Place the tomatos, jalapeno, cumin, cloves and 4 of the chopped garlic cloves in a 2-quart stockpot over medium high heat. Brin to a boil and boil for 10 minuts; set aside.

In a skillet, heat the olive oil and sauté the onion and the rest of the chopped garlic. Pour in the tomato mix and the chicken broth and stir well to combine

In a small pot, bring 1 quart of water to boil. Add the 10 whole cloves of garlic and boil for 4 minutes. Stir into the chicken broth mixture until combine. If using herbs, stir in and cook for 5 minutes more. Serve with bread.

By Senora Soledad Diaz Altamirono, El Topil, Oaxaca, Mexico; from The Great Garlic Book, Chester Aaron

Posted (Lori) in News


I consider sweet potatoes as totally interchangeable with winter squashes, though they are totally different botanically (squashes are members of the cucurbit family, along with summer squash, melon, and cucumber; sweet potatoes are convolvulaceae, related to morning glories and very few foods; they are unrelated to white potatoes. But once the flesh is cooked and removed from the skin, it can be used just like winter squash in recipes (though good sweet potatoes are often sweeter than most winter squash).

The easiest way to deal with sweet potatoes is to bake them. I’m including a recipe (from chopchopmag.org) below but I usually just prick it all over and shove it the oven at 350 degrees; it take 20-40 minutes to bake (I never know until it’s baking). When it’s a bit soft, I cut it in half and put it back with cut sides up.)


2  sweet potatoes, scrubbed clean

2 teaspoon unsalted butter; or honey, maple syrup, or brown sugar

1/4 teaspoon salt


Turn the oven on to BAKE and set it to 425 degrees.

Put the sweet potatoes in the baking pan and, using the tip of the knife, poke them in a few places to make teeny holes (so the steam can escape while they’re baking).

Carefully put the baking pan in the oven and bake until tender, 45 minutes to 1 hour.

Slice each potato open very carefully (remember, it’s a hot potato and lots of steam will escape). Divide the butter/honey/syrup/sugar and salt among the sweet potatoes and mash the seasoning in a bit with a fork.


Did you know? In the U.S., we use “sweet potato” and “yam” to mean the same thing—but true yams are a completely different species, native to Africa and Asia.

Here are some other ways to prepare them, from North Carolina’s NCsweetpotatoes.com

Sautéed Sweet Potato: Slice or dice sweet potato, toss in oil and sauté for about 10 minutes.

Boiled Sweet Potato: Quick boil by adding 1-inch thick slices to a skillet with 2 inches of boiling water; cook for about 12 minutes.

Steamed Sweet Potato: Steam 1-inch slices over simmering water.

Microwaved Sweet Potato: Microwave whole sweet potatoes for 5 to 8 minutes rotating halfway through.

Micro-Bake Sweet Potato: Microwave whole sweet potato for 4 minutes, then bake at 450° for 5 to 10 minutes.

Grilled Sweet Potato: Cut sweet potato in half lengthwise and grill 20 to 25 minutes until tender and crisp.

Broiled Sweet Potato: Cut sweet potatoes into 1-inch thick slices; broil for 10 minutes.

One more idea: If you have a spiralizer, sweet potatoes is their best candidate. Spiralize a whole bunch, then sauté—or better yet, throw them into hot oil for crispy sweet potato noodles.

And don’t forget mashed sweet potatoes; cook any of the ways above and mash with salt and butter, adding whatever other herbs, spices, and other flavorings you like. Even better—boil the sweet potatoes with other vegetables—turnips, white potatoes, parsnips, winter squash, carrots, beets—and mash them all together.

Some recipes:


From Serious Eats

Tender, extra-sweet roasted sweet potatoes with olive oil, parsley, and a touch of honey. Par-cooking the potatoes in water between 135 and 170°F activates an enzyme that converts their starch into maltose, making them extra flavorful and sweet, without the need to add extra sugar.


3 pounds sweet potatoes, peeled, quartered, and cut into 1/2-inch slices

6 tablespoons extra virgin olive oil, divided

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh parsley leaves

1 tablespoon honey, maple syrup, or agave nectar


1. Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F as registered on an instant read thermometer. Cover and set aside for 1 hour.

2. Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F. Drain sweet potatoes and transfer to large bowl. Toss with 3 tablespoons olive oil and season to taste with salt and pepper. Spread sweet potatoes on two rimmed baking sheets and roast until bottom side is browned, about 30 minutes. Carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer.

3. Transfer to a large bowl. Toss with remaining 3 tablespoons olive oil, parsley, and honey (or maple syrup or agave nectar, if using). Serve immediately.



This mouthwatering sweet potato casserole will satisfy lovers of crunchy pecans and cornflakes as well as marshmallows.


4 1/2 pounds sweet potatoes

1 cup granulated sugar

1/2 cup butter, softened

1/4 cup milk

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/4 cups cornflakes cereal, crushed

1/4 cup chopped pecans

1 tablespoon brown sugar

1 tablespoon butter, melted

1 1/2 cups miniature marshmallows

Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.

Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.

Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

From The Smitten Kitchen

Serves 2 -3

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins

4 tablespoons olive oil, divided

1/4 cup toasted and cooled pecan halves

2 tiny or 1 small shallot

2 stalks celery

2 tablespoons flat-leaf parsley

1 tablespoon dried cranberries or cherries (optional)

2 ounces firmish goat cheese

Salt and freshly ground black pepper

2 teaspoons red wine vinegar

1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. If you, like me, got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.

When the sweet potatoes are done, set a couple coins aside just in case the baby isn’t into the toppings. Lay the rest on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.


1½ cups mashed sweet potatoes (cooled to room temp)

1/3 cup lightly packed brown sugar

1 teaspoon vanilla

1 egg (room temp)

1 cup all purpose flour

1 tablespoon cinnamon

1 teaspoon baking powder

¼ teaspoon salt

3 tablespoons melted butter cooled to room temp


About 10 ounces cookies—shortbread or another variety

¼ cup butter

2 tablespoons granulated sugar

Cream Cheese Glaze

¼ cup cream cheese (room temp)

½ cup confectioners sugar

1 tablespoon cream or milk (or more to thin to your liking)

½ teaspoon vanilla



Preheat oven to 375° F.  Line a 9×13 baking pan with parchment paper.

Crush cookies in to fine crumbs using a food processor or put them in a plastic bag and crush them with a rolling pin.

In a medium bowl add cookie crumbs, melted butter and sugar.  Mix until all the cookie crumbs are wet.  Pour into prepared pan and press down with your hands, making sure the crust is even and goes right to the sides and into the corners.

Bake for 7 minutes.

Remove and let cool while you make your bars.


Set oven to 350° F.

In a large bowl add sugar, egg and vanilla.  Mix until no lumps remain.

Add sweet potatoes and mix well.

Add in flour, baking powder, cinnamon and salt all and once and mix just until no streaks of flour remain.  Batter will be thick.  Add in melted butter and stir until the butter is incorporated into the batter.

Pour on top of your shortbread cookie crust and spread out taking care not to pull up your crust as you move the cake mixture around.

Bake for 20 minutes.

Remove from oven and cool.  When cool, drizzle with cream cheese glaze, slice into squares and serve.

Cream Cheese Glaze

With an electric mixer beat cream cheese until smooth.

Sift in confectioner’s sugar and add vanilla.  Beat again until well mixed.

Add cream or milk to thin.  If you prefer a thinner glaze, add a little more milk until your desired consistency.

Posted (Lori) in News


The greens we see in our shares in the cooler months are usually heavier and thicker than the airy greens of springs—even when they go by the same names. Among the greens we’ll get in the next six weeks are Swiss chard, spinach, collard greens, kale, mizuna, mustard greens, turnip greens and radish greens. Although there are variations in taste and texture, most of them can be used interchangeably in recipes and are stored and preserved the same way.

One difference: some greens taste good raw and can be used in salads, while others are better cooked unless they are very young “baby versions.” I use spinach, mizuna, mustard greens and radish greens in salads, and I use “massaged” kale in salads as well. I cook everything else, though some people like to use heavier greens in salads, too (see previous posts and Candice’s email for recipes for fall dressing; see below for information on massaging kale.

STORING GREENS: Pick off any yellowed leaves; store in plastic bags, punched with holes in the crisper. Put one square of paper towel into the plastic bag. Check every few days; remove yellow or brown leave and replace the paper towel if it’ wet.

PRESERVING GREENS: Chop roughly, blanch quickly, squeeze out as much water as possibly. Store in ziplock plastic bags. If you separate them into portion-size bags, they’ll be easier to deal with. Pound the bags to get out all the air and water—they can be pounded almost flat and take up very little room in the freezer.


Remove the tough ribs and ends, chop the leaves roughly. Then:

–Steam by placing them in a steamer basket over boiling water; cover and steam for 2-3 minutes.

–Stir-fry by stirring them in hot oil or butter for a few minutes. Stir-fry garlic and chopped onion in the oil before adding the greens.

–Braise by stir-frying them as above for just a minute; then add stock (beef, chicken, vegetable) and let them simmer for 15-20 minutes until very soft

Add herbs, spices, beans, olive, nuts, meats—you can turn your greens into a full meal.

Save the stems and ribs, too. Double the cooking times for these and use with the leaves. Or try the Chard Stem Gratin (use seems and ribs from any green) from Recipes from America’s Small Farms, p. 56


Adapted from ZAHAV, A World of Israeli Cooking, Michael Solomonov

2 cups jasmine rice

Kosher salt

¼ cup olive oil

½ cup sliced onion

2 garlic cloves, chopped

2 cups (packed) finely minced kale

½ tsp. ground pepper

pinch ancho, urfa, or another smokey pepper

2 cups rich chicken stock

1 tbs finely ground lemon zest

Cover the rice by several inches in a bowl and add a pinch of salt. Let soak for at least one hour and up to overnight. Drain well.

Preheat oven to 350 degrees. War the oil in a large ovenproof pot with a tight fitting lid over medium heat. Add the onion and garlic. Season with a pinch of salt and cook, stirring occasionally, until the vegetables just barely begin to soften, about 4 minutes. Add the kale and peppers and cook until the kale is tender, another 5 minutes. Add the rice and cook, stirring until the rice is evenly cooked and begins to lightly toast, about 3 minute more.

Add the chicken stock and lemon zest, raise the heat to high and bring to a simmer. Stir with a fork once or twice, add 1 tsp salt, cover and transfer to the oven, Bake until the rice is cooked through, 15 to 20 minutes. Let stand off the heat, covered for 20 minutes before fluffing the rice with a fork.

Recipe by: Julia Phillips, Allrecipes.com
12 cups chopped kale (about 1 pound)
2 tablespoons lemon juice
1 tablespoon olive oil, or as needed
1 tablespoon minced garlic
1 teaspoon soy sauce
salt to taste
ground black pepper to taste
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.
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Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Sam Sifton, NYTimes
4 servings
This is a technique that elevates basic sauteed greens into something even more savory and tender.
¼ cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
½ cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar
Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
Little vegetable balls loaded with spinach, kale and Parmesan cheese then lightly coated with panko breadcrumbs and baked until crispy and tender.
1 small yellow onion- chopped
2 Tbsp. extra-virgin olive oil
2 Tbsp. salted butter
6 ounces spinach
2 cups packed with fresh kale, rinsed
1 large scallion (green onion)
1 egg
? cup panko bread crumbs, plus extra for coating
½ cup grated Parmigiano-Reggiano cheese
salt and pepper to taste
cayenne pepper
olive oil cooking spray
Preheat oven to 375 degrees.
In a frying pan, heat and melt butter with olive oil. Add yellow onion and sauté until softened and translucent, about 5 minutes. Add spinach and kale and cook until they wilt, about 1 to 2 minutes.
Place cooked contents into a food processor along with one chopped scallion and pulse for several seconds. Transfer mixture to a medium size mixing bowl.
Add one egg, ? cup of panko bread crumbs, and Parmesan cheese. Mix with a spoon until well combined. Add salt and black pepper to taste and a dash of cayenne pepper.
In a second smaller bowl or dish, pour some panko bread crumbs. Take a teaspoon full the spinach and kale mixture into your hand. Make a small ball with your hands (larger than a quarter, smaller than a golf ball).
Gently roll ball into panko bread crumbs to coat evenly.
Lightly spray baking sheet with cooking spray. Place the spinach and kale bites onto baking sheet. Bake for 15 minutes. Serve warm.
Yields: 20 bites
From Saveur:
Greens laced with freshly ground peanut butter and fermented seafood for a funky umami kick is a common one-pot dish in West Africa. Chef Pierre Thiam grinds his own peanut butter from roasted peanuts to make a creamless creamy sauce, but if you don’t make your own, use natural peanut butter, as peanut butters made with added sugar and stabilizers will change the flavor of the dish. Almond, cashew, and other nut butters also add an interesting, albeit untraditional, flavor to greens prepared in this manner.
Featured in: A Brooklyn Thanksgiving with the Flavors of Senegal
2 lb. collard or turnip green leaves, roughly chopped (12 cups)
1 cup dried shrimp
4 Scotch bonnet or habanero chiles, stemmed, seeded, and finely chopped
1 1?2 medium yellow onions (1 roughly chopped, 1?2 sliced into 1?4-inch-thick rings)
1 vine-ripe tomato, cored, seeded, and roughly chopped
4 tbsp. red palm oil or vegetable oil
2 tbsp. tomato paste
1?2 cup natural peanut butter
Kosher salt and freshly ground black pepper
Bring 2 cups water to a boil in a large saucepan and season with salt. Add the collard greens, cover, and cook until the leaves are tender and wilted, about 5 minutes. liquid. Place the leaves and reserved liquid in a blender, purée until smooth, and scrape the paste into a bowl.
Clean the blender and return it to its base. In the blender, combine the dried shrimp with three-quarters of the chiles, half the chopped onion, and the fresh tomato and purée until smooth. In a large saucepan, heat 2 tablespoons palm oil over medium-high. Add the remaining half of the chopped onion and the tomato paste and cook, stirring constantly, until the onions are soft and lightly caramelized, 6 to 8 minutes. Scrape the shrimp and tomato paste into the pan, reduce the heat to medium, and cook, stirring, until lightly caramelized, about 5 minutes. Remove the pan from the heat, stir in the puréed collard greens and peanut butter, and mash until evenly combined. Season the greens with salt and pepper and scrape into a serving dish.
In a 10-inch skillet, heat the remaining 2 tablespoons palm oil over high, add the onion rings, and cook, stirring, until soft and slightly caramelized, about 5 minutes. Arrange the onion rings over the collards and garnish with the remaining chile.
FROM: Saveur
The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. West Africans cook virtually every dish they make with red palm oil, which is made from crushing the fruit of the palm, unlike palm kernel oil, which is derived from the fruit’s seeds. Organic, fair-trade brands are available at Amazon, Whole Foods, and from West African specialty grocers.
2 lb. sweet potatoes, peeled and cut crosswise into 1?2-inch-thick slices
1?4 cup plus 2 tbsp. red palm oil or vegetable oil
1 tbsp. cumin seeds
1 tbsp. thyme leaves
2 cloves garlic
Kosher salt and freshly ground black pepper
2 tbsp. fresh lime juice
1 tsp. minced ginger
1 lb. collard greens, stems removed, leaves thinly shredded (6 cups)
2 oz. goat cheese, crumbled
1?4 cup roasted, unsalted cashews, roughly chopped
Heat the oven to 400°. On a rimmed baking sheet, toss the sweet potato slices with 2 tablespoons of the palm oil, the cumin, thyme, and garlic. Season with salt and pepper and roast the sweet potatoes, flipping once halfway through cooking, until golden brown, about 40 minutes. Transfer the potatoes to a rack and let cool.
Meanwhile, in a small bowl, combine the lime juice and ginger and let stand for 10 minutes to soften. Whisk in the remaining 1?4 cup palm oil until emulsified and then season the vinaigrette with salt and pepper.
To serve, place the collard greens in a large bowl and toss with 1 tablespoon of the dressing, massaging it into the greens for about 5 minutes. Transfer the greens to a serving platter, top with the sweet potatoes, and sprinkle with the goat cheese and cashews. Serve with the remaining dressing on the side. SHREDDED
Mariquita Farm, Adapted From Epicurious.Com
3/4 pounds sliced portabella mushrooms
1/2 cup extra-virgin olive oil, divided
3 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
10 cups mizuna, (or other spicy green such as arugula or watercress) washed, dried and torn or chopped for a salad
1 cup coarsely grated aged Gouda cheese
Preheat oven to 425°F with rack in middle.
Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.
FROM Saveur
These fragrant collards are cooked with an Ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds.
4 tbsp. unsalted butter
? tsp. black cardamom seeds
? tsp. ground fenugreek
? tsp. nigella seeds
¼ cup extra-virgin olive oil
1 large yellow onion, minced
3 cloves garlic, minced
2 Thai chiles, stemmed, seeded, and minced
1 1″ piece ginger, peeled and minced
1½ lbs. collard greens, stemmed and cut crosswise into ¼”-wide strips
Kosher salt and freshly ground black pepper, to taste
White wine vinegar, to taste
Heat butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes. Increase heat to medium-high and add oil; add onions and cook, stirring often, until browned, 10 minutes. Add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes. Add collards, 1? cups water, and salt and pepper; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes. Stir in vinegar and serve collards hot.

Posted (Lori) in News
Posted (Lori) in News


Fall salads are different from the ones we make in summer. In summer, the goal, at least for me, is to keep the oven off and the dressing light. When cooler weather comes around, I use:

–heavier, spicier greens like mustard, kale, and cabbage in addition to fall lettuces, like the ones in our share this week;

–cooked ingredients—roasted carrots, butternut squash, and beets, boiled potatoes

–raw veggies like sliced radish, cauliflower and broccoli florets

–chunks of cheese



–grains, such as quinoa, farro, orzo

–fall fruit: fresh and dried apples, pears, and grapes; orange and grapefruit; pomegranate seeds; persimmons

And the dressings are heavier and spicier as well, often heated. Here are two of them:

WARM CIDER VINAIGRETTE (from the Food Network)

¾ cup apple cider or apple juice

2 tbs cider vinegar

2 tbs minced shallots

2 tsp Dijon mustard

½ cup olive oil

Salt and pepper to taste

Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, olive oil, salt and pepper.


1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup maple syrup

2 teaspoons country-style Dijon mustard

1 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

Combine all ingredients in a small bowl and whisk until completely combined.

TAHINI-SOY SAUCE (based on a recipe from Terra Brockman)

¼ cup tahini paste

¼ cup soy sauce

1 tbs chopped garlic

1 tsp lemon juice

hot pepper to taste

Combine and mix well


From: http://www.poppiesandpapayas.com

Creamy Lemon Dijon Vinaigrette:

Makes about ½ cup dressing

1 ½ tablespoons Dijon mustard

2 tablespoons light coconut milk (using regular coconut milk makes it even creamier)

1 tablespoon maple syrup or honey

Zest of 1 organic lemon

1 tablespoon extra-virgin olive oil

Juice of 1 organic lemon

¼ teaspoon sea salt

Fresh ground pepper

1. In a 1 cup volume measuring glass add the Dijon, the coconut milk, sweetener, and lemon zest. Stir until combined.

2. Slowly drizzle in the extra-virgin olive oil while stirring. Once combined, add the lemon juice a splash at a time, stirring in between.

3. Add sea salt and fresh ground pepper to taste. Pour dressing into a sealable glass jar.

For the Lemon Dijon Beet Salad

Serves one, or two for appetizer

Handful mixed greens

Creamy Lemon Dijon Vinaigrette

3 roasted medium beets, peeled and sliced thin

Cilantro sprigs as garnish (or basil)

1. Roast beets. Place mixed greens onto a serving plate, and drizzle with a little bit of the dressing (you don’t need much because the dressing is very flavorful). Top the greens with the sliced beets. Drizzle with a little more of salad dressing, once again a little goes a long way and garnish with fresh cilantro or basil.

Optional: Top with fresh goat cheese and/or chopped roasted walnuts.