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Cauliflower Marranca

A simple spring recipe



Source: The Moosewood Cookbook by Mollie Katzen (Entered by Eric Wagoner)
Servings: Serves 5-6
Ingredient keywords: mushroom, onion, cauliflower, garlic, basil, cheese
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Crushed Heirloom Potatoes

As with tomatoes, the profusion of heirloom varieties of potatoes at farmers’ markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.


Vegetarian!
Source: Bon Appetit, January 2005 (Entered by Eric Wagoner)
Servings: Serves 6 to 8
Ingredient keywords: potatoes, cheese, pecans, augula
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Easy Vietnamese Basic Dipping Sauce

This basic sauce is almost as ubiquitous in Southeast Asian cooking as catsup is in ours. Called Nuoc cham (“nook chahm”), it can be made in many versions, some cooked, some uncooked. Many nuoc cham recipes use a commercial preparation called “fish sauce”; it’s made from fermented anchovies, and smells awful but tastes good. However, substituting soy sauce (which the Vietnamese themselves also sometimes do) makes the recipe vegan and it still is tasty.


Vegan!
Source: an unremembered website (sorry! It was some time ago....) (Entered by Janice Matthews)
Servings: About 1 cup of sauce
Ingredient keywords: lime, sugar, garlic, pepper
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Horse-Radish Lemon Pepper Sunchokes

This is the sunchoke pickle many of you sampled on Feb.9, meeting the grower; Amy Mashburn of Mill Gap Farm.


Vegetarian!
Source: Adapted from the book "Tart and Sweet" by Kelly Geary and Jessie Knadler, by Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant (Entered by Chuck and Amy Mashburn)
Servings: This makes about 2 quarts of pickles
Ingredient keywords: Jerusalem
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Jerusalem artichoke hummus.

Quick and easy to make, this is a great version of hummus that is easily adjusted to your taste. The fresh sunchokes blend to a creamy texture and harmony with the other ingredients.


Vegetarian! Vegan!
Source: Adapted from a recipe by Patricia Kyritsi Howell (Entered by Chuck and Amy Mashburn)
Servings: Serves 2-4
Ingredient keywords: sunchokes, tahini, oil
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Kale and White Bean Soup with Sun-dried Tomatoes and Saffron

Sun-dried tomatoes lend their deep, sweet flavor to this wonderful and easy-to-prepare soup, and fennel seeds and saffron add a little mystery.



Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: 4 to 6
Ingredient keywords: garlic, onion, potato, carrot, parsnip, tomatoes, kale, beans
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Pan-Broiled Salmon (Sake Nanban-yaki)

From Shizuo Tsuji, Japanese Cooking: A Simple Feast, which came out in the early eighties with an introduction by M.F.K. Fisher and color illustrations apparently subsidized by Suntory whisky, which (it’s noted) pairs well with many Japanese dishes. My friend Annie lent me this cookbook as an artifact, and because of my M.F.K. Fisher addiction. Mostly the recipes were too rigorous to make it in to my regular routine, but this salmon dish is simple and amazing.



Source: Shizuo Tsuji, Japanese Cooking (Entered by Regan Huff)
Servings: 4
Ingredient keywords: salmon, onion
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Saak Bhaja (Indian-Style Greens)

Simple. Weirdly awesome. Try with a mix of mustard greens and/or collards, kale, chard, turnip greens, broccoli greens, radish tops, any and all of it. Five-spice is a mixture of black mustard seeds, cumin seeds, fennel seeds, whole fenugreek and kalonji seeds.


Vegan!
Source: Bharti Kirchner, The Healthy Cuisines of India (Entered by Regan Huff)
Servings: 2-4
Ingredient keywords: onion, greens
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Sautéed Sunchokes

An easy yet absolutely delicious way to cook up some sunchokes is to sauté them in butter. This is a great alternative to potatoes on the dinner plate, and just as versatile. You’ll surely be asked, “What do you do to your potatoes? They’re so good.”


Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: 4
Ingredient keywords: chokes, parsley
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Spinach-Cheddar Quiche

We have 5 kids, ages 15 down to 1 year and they ALL love this meal. You know that says a lot when you can get all the kids to agree on something! Hopefully your family will enjoy this as much as ours does! The original recipe calls for half-and-half but I have found that evaporated milk makes a great (and less expensive) substitue. Also, the original recipe uses frozen spinach – I always use fresh and have never had a problem.


Vegetarian!
Source: Family Feasts for $75 a Week (page 121) (Entered by Ted Miller)
Servings: 6
Ingredient keywords: eggs, milk, flour, onion, spinach, cheese
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Strawberry and Leek Quesadillas

This is hardly a recipe, but I wanted to give some ballpark measurements and hints for those who want them. Pick up the most fragrant basket of strawberries, deep red right up to the stem. Then add sauteed leeks with their subtle onion flavor, all held together by the creamy tartness from the goat cheese. It’s a ten minute snack of pure LOVELINESS.


Vegetarian!
Source: sproutedkitchen.com (Entered by Eric Wagoner)
Servings: Makes 1
Ingredient keywords: leek, cheese, cheese, strawberries, cilantro
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Summer Ceviche Salad

An interesting change for a summer menu, using an assertive Central and South American herb sometimes called “summer cilantro”. (You could substitute regular cilantro, but the flavor is not really the same.) A very healthy recipe, with no need to heat up the kitchen — the lime juice marinade “cooks” the fish. Only one downside — though it came from a blog that emphasizes local foods, the recipe uses supermarket fish — groan. It’s delicious, but I’m hoping that someone who is a better fisherman than I am will try this with a local, wild-caught fish such as bream or sunfish. If you do, please post your results!



Source: Based on a recipe found at http://www.appalachianfeet.com/2010/05/07/how-to-grow-and-use-papalo-wrecipes/ (Entered by Janice Matthews)
Servings: serves 2 quite generously
Ingredient keywords: fish, lime, olive, honey, papalo, epazote, cherry, radish, jalapeno, onion, lettuce
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Sunchoke soup

Chef Jamie has served this soup all winter at the Lake Rabun Hotel. What a delicious and creamy transformation of an humble root.


Vegetarian!
Source: Chef Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant (Entered by Chuck and Amy Mashburn)
Servings: This recipe makes a crowd pleasing 2 gallons+. You can divide everything by half for a smaller amount.
Ingredient keywords: Butter, Celery, Onion, Garlic, Choke, Potato, Cream, Terragon
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Turnips with Yogurt and Tomato

I’m very pro-turnip. You should be, too. If you’re not already eating them raw while roasting a pan full every week, this is a good gateway recipe.


Vegetarian!
Source: Madhur Jaffrey's World Vegetarian (Entered by Regan Huff)
Servings: 4-6
Ingredient keywords: yogurt, turnip, shallot, tomato
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Two-Potato Pancakes

These make a great simple dinner with sausages (either meat or veggie-type) and applesauce. The addition of sweet potatoes makes the pancakes much higher in vitamin A and vitamin c, fiber, and complex carbohydrates, while the addition of white potatoes keeps the pancake from being too moist and soft. You can peel the potatoes if you prefer, but keeping the skins makes the dish even healthier.



Source: our own recipe (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: potato, sweet, eggs, onion
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Wild Green Salad with Balsamic Fig Vinaigrette

This delicious dish combines the bitterness of wild greens, the sweetness of tomatoes and figs, and the tanginess of balsamic vinegar into a light, refreshing summer salad. Feel free to substitute whatever greens you have on hand, or add protein to transform this side dish into the star of the show!


Vegetarian! Vegan!
Source: A weekend kitchen experiment :) (Entered by Micah & Tanya Hudson)
Servings: 4-8
Ingredient keywords: arugula, spinach, lambsquarter, chicory, greens, herbs, tomato, flowers, fig, vinegar, oil, mustard
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Yemenite Chili Paste (Z’chug)

A spicy chile sauce made with green chiles — almost like a chutney — and an ingredient in Yemenite Eggplant Spread. Add chopped tomatoes or tahini to reduce heat. Serve with felafel or bread, or add to stews, soups or salads. Keeps covered in fridge for up to 2 months. From Gil Marks’s really excellent cookbook of Jewish vegetarian cooking from Africa to the Middle East to eastern and western Europe.


Vegetarian! Vegan!
Source: Gil Marks, Olive Trees and Honey (Entered by Regan Huff)
Servings: 2 cups
Ingredient keywords: jalapeno, cilantro, garlic
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