This hominy has a satisfyingly chewy texture and really lets the flavor of the corn shine through.
Soak corn overnight. Rinse. Boil for 3 hours with sifted wood ash. (Clean ash from hardwood is best, but softwood ash works as well.) Use about 1/2 cup ash for 1 quart of corn.
Rinse and rinse and rinse until no more ash is in the corn. Fry with butter and salt. Enjoy!
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This simple recipe is a perfect side dish to any spring meal.
1 bunch kale raab, stalks and leaflets
1 tablespoon butter
Juice from half a lemon
Splash of white wine or sherry
Melt butter in a large sauté pan over medium-high heat. Cut the very ends off the raab and rinse well. Then, add the whole lot (still wet) to the pan. The kale should be moist enough for the sauté, but don’t hesitate to add a splash of water or chicken broth if the pan starts to dry. Sauté over medium-high heat for a few minutes, until the leaves wilt and the stems are fork tender.
Add the lemon juice and a splash of wine. Sauté the kale for a moment longer, and serve while still hot.
Recipe adapted from OutlawGarden.com.
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1 cup triticale berries, cooked
2 bunches baby bok choy
1 bunch spicy radishes
1/4 cup onion comfit (see below)
To cook berries, soak them overnight in 1 1/2 cups water. Drain the water and place berries in a medium sauce pan. Add 2 cups water and cook on medium heat for 45 minutes to 1 hour. Once cooked, let cool down.
Meanwhile, slice baby bok choy into quarters, place on a grill and cook till they start getting nice grill marks. Let cool. Clean and slice radishes.
Mix all ingredients together in a bowl starting with berries and adding onion comfit, radishes, and grilled baby bok choy. You can also use fresh herbs like parsley or cilantro to garnish.
Onion comfit
2 large red onions, sliced thinly
1/2 cup red wine
1 tablespoon chopped garlic
2 tablespoons brown sugar
1/4 cup balsamic vinegar
1/2 teaspoon salt
In a medium sauce pan place sliced onions and a little bit of oil, and cook on medium heat till translucent, about 15 minutes. Add remaining ingredients, reduce heat to low and cook, stirring often until the liquid has been reduced, about 20 minutes. Store in fridge until ready to serve. Use on sandwiches or with a hummus dip.
We thank Nash’s Farm Chef Karolina Tracz for this recipe.
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1 bunch Nash’s purple sprouting broccoli
1 tablespoon high-heat oil
2 teaspoons toasted sesame oil
1 tablespoon minced garlic
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
1/2 teaspoon pepper
1 tablespoon plus 1 teaspoon soy sauce
Cut each broccoli stalk in half to create long, thin pieces. Wash and dry well.
Warm a large sauté pan over medium-high heat and add the oils. Add the purple sprouting broccoli and brown it on the outside, stirring occasionally, about 3 minutes. Add the garlic and stir frequently until fragrant and beginning to brown. Add the sugar, vinegar, pepper, and soy sauce. Let the sauce reduce by half and stir to coat the broccoli. Taste for seasoning, and serve warm.
We thank Darin Gagner for this recipe.
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Potatoes have a blissful affinity for some of our favorite things: cheese, garlic, butter, and sour cream. Indulge!
Serves 4
Active Time 15 minutes
Start to finish 1-1/2 hours
1 medium head garlic (about 2 1/2 inches diameter)
4 medium russet potatoes (2 pounds total), scrubbed
3 tablespoons unsalted butter, softened
1/3 cup sour cream
1 1/2 cups coarsely grated Cheddar (about 6 ounces)
Salt and freshly ground pepper
Put a rack in middle of oven and preheat oven to 400 F.
Cut off and discard top quarter of garlic head. Wrap garlic in foil. Prick potatoes with a fork. Bake potatoes and garlic on oven rack for 45 minutes. Remove garlic and let cool. Continue baking potatoes until tender, about 20 minutes more. (Leave oven on.)
Squeeze pulp from garlic cloves into a medium bowl and discard skin. Stir in butter, sour cream, and 1 cup Cheddar. Cutting length-wise, slice off top quarter of each potato and discard. Leaving 1/4-inch-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with fork to combine. Season with salt and pepper and divide among shells.
Arrange potatoes in a small baking pan and sprinkle with remaining half cup Cheddar. Bake until heated through, 15 to 20 minutes.
We thank The Gourmet Cookbook for this recipe.
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1 medium-sized cabbage (red, green, or mix), finely chopped
1/2 tablespoon salt
2 tablespoons olive oil
A few drops sesame oil
1 tablespoon rice vinegar
1 tablespoon brown miso paste
1 teaspoon red pepper flakes
1/2 cup peanuts, roughly chopped
1/2 cup scallions or chives, finely chopped
Toss the finely chopped cabbage and salt in a large bowl. Place something heavy like a pot (any size that will fit into the bowl) on top of the cabbage and leave for a couple of hours.
Combine the olive oil, sesame oil, rice vinegar, brown miso paste, and red pepper flakes in a small jar and beat with a fork until combined. The miso takes some time to fully dissolve. You can add water to thin to any consistency desired. Taste the dressing and make necessary adjustments before adding to the salad (keep in mind that the cabbage has been salted).
Once the cabbage has wilted a little, toss with the miso dressing and scallions or chives and serve or cover and place in the fridge. It will get better as it marinates. Sprinkle the peanuts on top before serving.
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Potatoes aren’t the only root vegetable that works well as a gratin.
1 1 /2 pound parsnips
1 tablespoon butter plus more for buttering dish
2 tablespoons olive oil
4-5 ounces mixed fresh mushrooms, cleaned and sliced
3 leeks, white and light green parts, cleaned and sliced lengthwise
1 tablespoon fresh thyme leaves
1/3 cup dry white wine
1 cup Parmesan cheese
1 3/4 cup heavy cream
Salt and freshly ground pepper to taste
Slice parsnips about 1/4 inch thick on an extreme angle so as to get the largest slices possible. Butter a 12 x 8 inch baking dish and preheat the oven to 400 ° F.
In a medium skillet, over medium high heat, warm the butter and olive oil. Add mushrooms and leeks along with a pinch of salt and sauté, stirring occasionally, until they release all their liquid and begin to brown. Add thyme and white wine and cook, stirring, until wine evaporates. Set aside.
Begin to layer the ingredients into the dish beginning with a single layer of parsnip slices, followed by salt and pepper, followed by half of the leek/mushroom mixture and half the Parmesan. Repeat with parsnips, more salt and pepper, the remaining leek/mushroom mixture, and most of the remaining Parmesan, reserving a little for the top.
The final layer should consist of the remaining parsnips. Pour the cream over and push down with the back of a spoon to submerge everything as much as possible. Sprinkle the remaining Parmesan on top and cover. Bake for half an hour and check for tenderness. When the parsnips are nearly tender, uncover and continue to bake uncovered for an additional 15 minutes or until the top begins to brown and all the cream has been absorbed. Let sit for about 10 minutes before cutting and serving. Serves 6 to 8.
Recipe from TheKitchn.com.
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What’s that — you’ve never grilled kale before? Now’s your chance!
5 tablespoons olive oil, divided
2 pounds small potatoes
Salt
1 pound shallots, unpeeled
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/4 cup cornichons (tiny pickles), chopped
2 tablespoons drained capers
1 bunch kale, ribs and stems removed
3 scallions, sliced
1 cup parsley leaves with stems
Prepare a grill for medium-high heat and lightly oil grate.
Place potatoes in a large saucepan and cover with water. Season with salt and bring to a boil, then simmer until tender. Drain.
Grill shallots, turning occasionally until skins are blackened and flesh is tender. Let cool, halve lengthwise and scoop out insides, discarding skins.
Whisk lemon juice, vinegar and 3 tablespoons oil in a large bowl. Season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.
Toss kale and remaining 2 tablespoons oil in a bowl. Season with salt. Grill, turning often, until charred and crisp-tender, about 1 minute. Fold into salad, along with scallions, parsley and shallots.
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This recipe calls for steaming, which is a cooking method that enhances broccoli’s cholesterol lowering potential. Do a quick steam, so your broccoli remains crisp and bright green. Enjoy!
2 pounds broccoli
6 tablespoons crumbled feta cheese
12 kalamata olives, sliced or chopped
6 tablespoons extra virgin olive oil
4 teaspoons lemon juice
4 medium cloves garlic
Sea salt and pepper to taste
Optional:
1 red onion, sliced, added to steamer with broccoli stems or 2 minutes before florets
10 drops soy sauce
4 tablespoons sunflower seeds
Fill the bottom of a steamer with 2 inches of water.
While steam is building up in steamer, cut broccoli florets into quarters. Peel stems and cut into 1/4-inch pieces. Let florets and stems sit for 5 minutes to bring out their health benefits.
Chop or press garlic and let sit for at least 5 minutes. Steam stems for 2 minutes before adding the florets. Transfer to a bowl. For more flavor, toss broccoli with the remaining ingredients and any of the optional ingredients while it is still hot.
This recipe was adapted from WHFoods.com.
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Enjoy the greens along with the turnip roots for a tasty and nutritious dish.
4 small to medium turnips with greens
1 teaspoon butter
1 teaspoon olive oil
1/2 teaspoon honey
Salt & freshly ground pepper
Wash turnip bulbs and trim tops and tails. Do not peel. Cut into half-inch slices. Wash green tops and chop.
In a heavy-bottomed skillet, melt butter and add olive oil. When butter starts bubbling, add turnips and stir to coat. Let cook over medium heat, stirring and turning periodically, until turnips begin to soften and lightly brown, about 7 minutes.
Sprinkle moderately with sea salt, then add honey, stirring constantly to distribute. Toss in the greens along with their clinging water. Continue to stir and cook until greens have wilted, about 3 minutes. Season to taste with additional salt and several grindings of black pepper. Serves two.
We thank SeasonalEating.net for this recipe.
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