Chioggia Beet Slaw on a Bed of Grilled Leeks

Chioggia beets, sliced

Chioggia beets are happy, candy-striped beets that add a smile to your slaw.

Chiogga Slaw
1/4 cup plain Greek-style yogurt
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
5 candy-stripe (Chioggia) beets, julienned or grated
1 medium carrot, julienned or grated
Salt and freshly ground black pepper

Whisk yogurt, lemon juice, and orange zest and juice in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper.

Grilled Leeks
12 medium leeks, trimmed to about 7 inches, split length-
wise to within 1 1/2 inches of the root end
Olive oil for grilling

Tie the leeks in 4 bundles with kitchen string and put them in a kettle of boiling salted water. Boil them for 6 minutes or until they are just tender and drain them in a colander. Refresh the leeks under cold water and discard the strings. Brush the leeks with the oil and grill them on an oiled rack set 5 minutes on each side or until they are golden. Transfer the leeks as they are grilled to a platter and keep warm.

Vinaigrette
4 teaspoons dijon-style mustard
3 tablespoons white-wine vinegar
1/2 cup extra-virgin olive oil
1/3 cup minced assorted fresh basil
Salt and pepper to taste

Combine all vinaigrette ingredients. Drizzle the vinaigrette over the leeks and top with chioggia slaw.

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Raab and Carmelized Onion Pasta

Eliza with green cabbage raab

Produce Manager Eliza shows off a bunch of green cabbage raab, one of many varieties of tasty raab available for a short time in spring. Try them all before they’re gone!

1/4 cup olive oil, plus more for drizzling
1 large onion or 2-3 small/medium onions (about 1 pound), thinly sliced
1 bunch raab, any type
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1 pound pasta (linguine or other long, thin shape)

Saute onions over medium heat, stirring occasionally, until golden brown, about 20 minutes. They should be richly colored to bring out their sweetness.

Meanwhile, bring several cups of water to a boil in a medium saucepan. Roughly chop raab and boil in the hot water for 2 minutes. Drain and set aside.

Add garlic to the pan with the onions and cook for 1 minute. Add raab and salt and pepper, and cook, stirring occasionally, until the raab is tender, about 5 minutes. Taste for salt and pepper and adjust seasonings if necessary.

While preparing the sauce, cook and drain the pasta, making sure that some liquid still clings to the noodles. Toss the hot pasta with the raab sauce. Mix well and transfer portions to warm pasta bowls. Drizzle each bowl with olive oil to taste and serve.

We thank from Pasta e Verdura by Jack Bishop for inspiration for this recipe.

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Raab Frittata

lacinato kale raab

Which raab is your favorite? Try this frittata with kale raab, cabbage raab, brussels raab, arugula raab, and any other raabs that come you way, and let us know which is best in the comments below!

1 small onion, chopped
1 bunch raab, stems and florets/leaves separated and chopped
2 tablespoons fresh basil (or 1 tablespoon dried basil)
6 eggs, scrambled
3/4 cup grated cheese
Pepper to taste
Frittata sauce (see below)
Fresh tomato, chopped

With olive oil in skillet, saute onion and raab stems with basil until tender. Cover and stir occasionally. Add chopped raab leaves and florettes. Replace lid. When the saute has shrunk, add eggs and stir quickly, then press evenly in pan. Cover and turn heat down very low. Top with cheese and sprinkle with pepper. Cut with pie server when egg is cooked and serve with sauce (see below) and fresh tomato.

Frittata Sauce
1 cup yogurt
6 cloves garlic, minced fine
1/4 cup parsley
1/4 cup cream (optional)

Mix together and serve generously on frittata with fresh tomato.

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Chickweed Pesto (and Other Chickweed Recipe Ideas)

Chickweed Pesto
1 1/2 cups chickweed
1 1/2 cups basil leaves
3-4 cloves garlic
1/2 teaspoon salt
2/3 cup grated parmesan cheese
1/2 cup olive oil
1/4 cup melted butter

Puree everything together in a food processor until it forms a paste. Store in glass jars in the refrigerator or freeze. I store (and freeze) mine in small pickled artichoke jars. Substitute for pesto in any recipe or add as a complement to veggie dishes, pasta, egg dishes, etc.

Bonus: More Chickweed Ideas
I freely add chopped chickweed and its slender stems in soups, stews or hot veggie dishes. Fresh, raw chickweed tips are great in salads or as a lettuce substitute in sandwiches.

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Brussels Sprouts with Parsnips

Brussels sprouts at market

Brussels sprouts make a lovely pairing with parsnips — both visually and tastefully.

2 pounds brussels sprouts, trimmed and halved
6 medium parsnips, peeled and thinly sliced crosswise
6 tablespoons extra-virgin olive oil
2 teaspoons coarse salt
Freshly ground pepper to taste
1 cup pecan halves

Preheat oven to 450 F. Toss vegetables with oil, salt and pepper on 2 rimmed baking sheets and spread into single layers. Roast, rotating sheets halfway through, until tender and golden, about 20 minutes.

Divide pecans between sheets and roast 10 minutes more. Toss and serve.

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Collard, Pear and Caramelized Onion Casserole

collard greens

It’s so wonderful to eat fresh greens in winter. When lettuces and kales have checked out for the winter, collard greens may still be ready to harvest.

1 pound collards, stems removed, cut into 1/2-inch strips
1 pound yellow onions, peeled, sliced 1/4-inch thick
1 pound pears, ripe, cored, sliced 1/4-inch thick
1/3 cup dried cherries (can substitute any dried fruit)
1/2 cup apple cider
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground coriander
2 tablespoons balsamic vinegar
1 1/2 cup smoked gouda, shredded
2 tablespoons apple cider vinegar
Sea salt to taste

In a large skillet over medium heat, sauté onions in olive oil with 1/4 teaspoon salt until caramelized, about 20 minutes. When soft, sprinkle with balsamic vinegar and let cool.

In a large pot, cook collard greens, covered, in 1/2 cup water until soft, about 8 minutes. Drain and set aside to cool.

In a small saucepan, combine apple cider with dried fruit and simmer over low heat until fruit is plump. Set aside to cool.

In a bowl, mix together onions, pears, collard greens, fruit with juice, apple cider vinegar, coriander and 1 1/2 cup cheese. Season with salt to taste. Transfer the mixture to an oiled 6-cup casserole dish, sprinkle with the remaining 1/4 cup cheese, and bake at 350F for about 45 minutes until the pears are soft.

We thank chef Annie McHale of Port Angeles for this recipe.

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Chickweed Parsnip Soup

Parsnips on a bed of kale1/2 stick unsalted butter or 3 ounces olive oil
5 medium parsnips, diced
1 large leek, diced
4 cups vegetable stock
2 apples, peeled and diced
1/2 cup heavy cream or whole milk
4 cups chickweed
1/4 teaspoon nutmeg
Salt and pepper to taste

Blanch half the chickweed for about 5 seconds in boiling water and shock in an icebath. Reserve.

Melt butter in a large pot. Saute onions and parsnips until onions are translucent. Cover with stock and apples. Simmer until parsnips are tender, about 15 minutes. Take about 1/2 the mixture out of the pot and blend in a blender with blanched half of chickweed until smooth. Return to pot and add cream and nutmeg. Add the rest of the chickweed and take off heat when it wilts. Season with salt and pepper and serve.

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Maple Parsnip Soup

Pile of Parsnips

It’s parsnip time!

3 tablespoons butter (or half butter and half olive oil)
1 pound parsnips, chopped
2 medium onions, chopped
2 cloves garlic, minced
1/3 cup maple syrup
6 cups chicken or vegetable broth
2 tablespoons Dijon mustard
1/4 teaspoon nutmeg
Salt to taste
1/2 cup evaporated milk
3/4 cup pine nuts, toasted

Melt the butter in a heavy-bottomed soup pot until it begins to brown. Add and sauté the chopped parsnips, onions and garlic until the onions are translucent but not brown. Then add the broth and nutmeg, bring to a simmer, and cook until parsnips are soft, about 40 minutes. Add the evaporated milk and remove from heat. Pour into a blender/food processor and puree until velvety smooth. You can also leave the soup in the pot and use a hand blender or stick blender to puree. Stir in maple syrup, mustard, and salt. Serve hot with toasted nuts for garnish. Serves 8.

We thank the cookbook Simply in Season for this recipe.

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Parsnip Soup with Corned Beef and Savoy Cabbage

Savoy cabbage head

Savoy cabbage is hardy enough to make it through winter, and some roots, like parsnips, are also still available at this time of year. Fortunately, if you combine these with corned beef, you have a fantastic Saint Paddy’s Day dinner.

3 (1/8-inch-thick) slices cooked corned beef (4 ounces), fat trimmed, chopped (3 tablespoons reserved, divided)
2 bay leaves
2 large parsnips (about 13 ounces), peeled, coarsely chopped
2 cups chopped onions
3 cups (or more) low-salt chicken broth
3 large savoy cabbage leaves, center ribs removed
1/4 cup heavy whipping cream

Sauté 2 tablespoons corned beef fat and bay leaves in large saucepan over medium-high heat until fat renders, about 2 minutes. Stir in parsnips and onions. Add 3 cups broth. Cover; simmer until parsnips are tender, about 10 minutes.

Meanwhile, cut cabbage and corned beef slices crosswise into very thin strips. Melt 1 tablespoon fat in medium skillet over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage wilts, about 3 minutes.

Working in batches, puree soup and cream in blender until smooth. Return to same pan. Re-warm soup, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound corned beef and cabbage in center.

We thank Epicurious.com for this delicious recipe, just in time for St. Patrick’s Day!

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Traditional Beef Brisket and Vegetables

Looking for an Irish entree for Saint Paddy’s Day? Try a traditional beef brisket.

3 1/2 pounds beef brisket
20 peppercorns
10 whole cloves
1 bay leaf
1 tablespoon Nash’s mustard seeds
3 cinnamon sticks
1 tablespoon salt
3 turnips, peeled and quartered
6 red potatoes, peeled and quartered
6 medium carrots, cut into thirds
1 small head green cabbage, cut into 6 wedges
Prepared horseradish to taste

Place brisket in a large Dutch oven and cover brisket with an inch of water. Add peppercorns, cloves, bay leaf, mustard seeds, cinnamon sticks, and salt to the pot.

Turn burner on high and bring liquid to a low boil. Reduce heat until liquid is at a low simmer. Cover tightly and cook for 4 hours or until you can easily insert a fork into the beef.

Carefully transfer meat to a large plate and cover with foil to keep the meat warm.

Add the turnips, potatoes, carrots and cabbage to the pot. Increase the heat to medium-high and bring the liquid to a high simmer. Cook, adjusting heat down if water starts to boil, until vegetables are tender.

Slice brisket against the grain into thin slices and plate with vegetables and some of the broth. Serve with horseradish sauce.

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