Yellow Curry With Vegetables
2 - 13.5 ounce cans coconut milk (we recommend Native Forest or Thai Kitchen brands)
½ cup (4 ounces) yellow curry paste (we recommend Mae Ploy brand)
1 small potato, peeled and cut into ¼-inch pieces
2 carrots, peeled and sliced into ¼-inch rounds
1 small onion, chopped
½ red bell pepper, cored, seeded and chopped
1 – 15 ounce can baby corn, rinsed and drained
1 – Serrano chile, stemmed and thinly sliced
5 sprigs Thai basil, with stems, plus ¼ cup chopped (can substitute fresh cilantro)
3 kaffir lime leaves (optional)
1 tablespoon fish sauce
In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves and fish sauce. Reduce the heat and simmer, covered, for 30 minutes. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the basil sprigs and lime leaves. Transfer to a serving dish, garnish with chopped Thai basil and serve over cooked brown rice.
Recipe from Giada De Laurentiis, Giada at Home
Notes: It’s hard to find Thai basil (even at the Asian market) this time of year so you can use cilantro in its place. You can also add 3 kaffir lime leaves if you can find them. Mae Ploy curry paste can be found at Asian markets. This is a vegetarian dish but you could add cubed, cooked chicken or shrimp if you’d like.
1/3 cup fresh lime juice, from about 5 limes
3 tablespoons fresh lemon juice, from
1 large lemon
2 tablespoons honey
3 tablespoons coconut oil (or olive oil)
½ red onion, diced
3 shallots, thinly sliced
1 (4”) piece lemongrass, minced (about ¼ cup)
1 Thai chile, such as prik kee noo or 1 serrano chile, stemmed & thinly sliced
1 ½ pounds ground turkey
½ cup chopped fresh mint leaves
Freshly ground black pepper
1 head butter lettuce, leaves separated
Sticky rice (optional)
In a small bowl, whisk together the lime & lemon juice, fish sauce and honey. Set aside.
In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
Larb is a dish of ground meat, flavored with lime juice and fish sauce and various other ingredients such as chili and mint. It strikes a balance of hot (spicy), sour, sweet, salty and bitter and is usually served with sticky rice. It originates in Laos where it is the unofficial national dish. Laos is Thailand’s Northeastern neighbor and has heavily influenced Thai cuisine in that area. It is also known as laap, larp or laab and is often found on menus in Thai restaurants here in the states.
Recipe from Giada De Laurentiis, Giada at Home, FoodNetwork.com
Thai Yellow Curry with Shrimp
1 shallot, peeled & chopped
3 garlic cloves, peeled & chopped
1 inch piece of fresh ginger, peeled and chopped
1 teaspoon dried coriander
1 ½ teaspoons ground cumin
1/8 teaspoon nutmeg
¾ teaspoon turmeric powder
¼ teaspoon fennel seed
1/8 teaspoon cayenne
3 tablespoons fish sauce
1 teaspoon lime zest
1 tablespoon palm (coconut) sugar
1 can full fat coconut milk
1 tablespoon tomato paste
1 tablespoon coconut butter (also called coconut cream or coconut manna), optional
2 cups vegetables of your choice (broccoli, zucchini, red pepper, carrots, sweet potato)
1 pound uncooked shrimp, peeled and deveined
1 tablespoon fresh cilantro, minced
Place the shallot, garlic, ginger, coriander, cumin, nutmeg, turmeric, fennel, cayenne and fish sauce in a food processor and pulse until finely chopped and a paste has formed.
Scrape the paste into a sauce pan. Add the lime zest, palm sugar, coconut milk, tomato paste, and coconut butter. Whisk the sauce together and heat over medium-high heat until it has reached a low boil.
Reduce heat to medium-low, and add the vegetables. Cook for 10 minutes or until the vegetables are cooked and slightly softened. Add the shrimp and cook until they turn pink and are firm to the touch. Remove from heat and let sit for 5-7 minutes. The sauce will thicken as it cools.
Add minced cilantro and serve over brown rice.
Recipe adapted slightly from http://www.againstallgrain.com/
Sweet Potato Quesadillas
1 1/2 cups chopped onion
2 cloves minced garlic
3 T coconut oil
4 cups grated sweet potatoes (or use cooked, mashed sweet potato)
1 cup grated cheddar cheese (or use goat cheese)
1/2 tsp dried oregano
1 tsp chili powder
pinch of cayenne
2 tsp ground cumin
salt and pepper to taste
8 whole wheat tortillas (or 4 big Ezekiel sprouted tortillas)
Sauté onions and garlic, add grated sweet potatoes and spices, and cook, covered, for about 10 minutes. Stir frequently. When sweet potato is tender, add salt and pepper and remove from heat. Spread filling and cheese on each tortilla. Fold tortillas in half and cook on each side for a few minutes in a warm and slightly oiled skillet. Top with sour cream.
Recipe from the Potomac Vegetable Farms website.
Potomac Vegetable Farms grows Ecoganic produce in Vienna, VA. Their produce is available at many local farmers markets and they offer summer and autumn CSA programs with drop off locations in the NOVA area. Visit their website at www.potomacvegetablefarms.com.
Summer Squash Casserole
Preheat oven to 350 degrees Lightly butter a 10-inch gratin dish.
1 ¼ pounds summer squash (crookneck, pattypan, yellow or zucchini), cut into ½ “cubes 1 tablespoon butter
½ small onion or shallot, finely diced
2/3 cup shredded Monterey Jack, Pepper Jack or Swiss cheese
1/3 cup crème fraiche
2 tablespoons grated Parmesan cheese
1 tablespoon dry white wine
1 teaspoon ground coriander
Salt and ground pepper to taste
Steam the squash until tender, about 10 minutes. Remove to a medium bowl. In a small skillet melt the butter and cook the onions until softened. Add the cooked onion to the squash. Add the rest of the ingredients and mix. Pour into the prepared dish. Combine and sprinkle over the top:
½ cup breadcrumbs
1 tablespoon melted butter
Bake until bubbling and golden on top, about 35 minutes. Serves 6.
Adapted from the Joy of Cooking
Spiced Lentils with Mushrooms and Greens
½ cup brown or green lentils
3 tablespoons extra-virgin olive oil
½ pound shiitake mushrooms, stems discarded and caps sliced ¼ inch thick
1 garlic clove, minced
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon freshly ground black pepper
1/8 teaspoon turmeric ½ pound Swiss chard or other tender greens, large stems
discarded and leaves coarsely chopped
1 tablespoon chopped parsley
In a small saucepan, cover the lentils with 2 ½ cups of water and bring to a boil. Cover and cook over low heat until the lentils are tender, about 30 minutes.
Meanwhile, in a medium saucepan, heat 2 tablespoons of the olive oil. Add the shiitake mushrooms and season with salt. Cover and cook over moderate heat, stirring, until the mushrooms are tender and starting to brown, 5 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic, cumin, coriander, pepper and turmeric and cook, stirring, until fragrant, 1 minute. Add the greens and cook, stirring until wilted, 2 minutes.
Add the cooked lentils and their leftover cooking liquid to the mushrooms and simmer for 3 minutes. Add up to ¼ cup of water if the lentils are too dry. Season with salt. Ladle the lentils into bowls, garnish with the parsley and serve.
Notes: Lentils are packed with protein, dietary fiber, iron, minerals and a few of the B vitamins. This dish can be served as a main-course for 2 servings or as a side dish for 4 servings.
Recipe from Food and Wine Magazine, February 2011.
Spaghetti with Caramelized Red Onions, Tomatoes, and Escarole
1 tablespoon extra virgin olive oil
3 cups thinly sliced red onion (1 ½ large red onions)
1 pound of spaghetti
2 to 3 cups chopped tomatoes, or 1 14-ounce can
1 teaspoon dried basil, or 2 to 3 tablespoons chopped fresh basil
2 heads escarole, washed and coarsely chopped (10 to 12 cups)
3 tablespoons raisins
Salt and freshly ground pepper to taste
2 tablespoons toasted pine nuts
1 tablespoon extra virgin olive oil (optional garnish)
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook uncovered for 15 to 20 minutes, until caramelized. Do not burn. Adjust heat as necessary.
Meanwhile, bring a large pot of water to a boil for the pasta. Add 1 teaspoon salt and the pasta. Cool until al dente. Drain, saving ½ cup of the cooking liquid. Return pasta and liquid to pot and stir. Cover and set aside.
Add tomatoes and basil to caramelized onions and cook for 10 more minutes.
Meanwhile, bring 2 cups of water to a boil in a large pot. Add a pinch of salt and all of the escarole, pressing it down to submerge all the leaves. Cook for 1 to 2 minutes. Drain. Add to tomato mixture with raisins. Cover and cook for 5 minutes. Season to taste.
Toss pasta with escarole mixture, garnish with the toasted pine nuts, and drizzle on the additional olive oil, if desired.
From Greens Glorious Greens! By Johnna Albi & Catherine Walthers.
1 tablespoon butter or olive oil
1 cup shallots, diced
1 garlic clove, minced
4 slices pork or turkey bacon, diced
2 cups diced carrots and parsnips
1 cup diced celery
½ cup frozen peas
1 pound ground turkey or beef
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon sea salt
1 teaspoon black pepper
½ teaspoon paprika
1 heaping tablespoon tomato paste
1 teaspoon Worcestershire sauce (or coconut aminos)
1 cup chicken broth
2 large heads of cauliflower, trimmed & chopped
2 tablespoons butter or olive oil
Heat butter or olive in a very large skillet. Sauté onion for 15 minutes or until soft. Add bacon pieces and sauté until brown, about 10 minutes. Add carrots, parsnips, and celery to pan and sauté for 10 more minutes or until soft. Add ground meat and sauté until brown. Season mixture with thyme, rosemary, sea salt, black pepper, paprika, tomato paste, and Worcestershire sauce. Add chicken broth and cook until liquid has reduced to a thick sauce. Add the frozen peas and cook until heated through.
Pour meat mixture into a 9x13 inch baking dish.
Cook the cauliflower in a large pot of boiling water until soft. Drain and place in a food processor with a couple of tablespoons of butter or olive oil. Puree until smooth.
Pour mashed cauliflower over meat mixture. Sprinkle with paprika and salt & pepper. Bake at 350 degrees for 30 minutes.
Sausage & Fennel Pasta (or Squash)
2 pounds sweet or hot Italian sausage (or a mix of the two)
4-6 garlic cloves
1 large onion, thinly sliced
1 large fennel bulb, cored and thinly sliced
3-4 mild peppers (such as cubanelles or poblanos) seeded & chopped
28 oz. can of crushed tomatoes
1 ½ cup vegetable stock or white wine
3-4 tablespoons of olive oil or butter
Salt & pepper, to taste
This sauce can be served over pasta or cooked spaghetti squash. If using pasta, put the water on to boil and cook according to directions on package. If using the spaghetti squash, preheat oven to 375 degrees, cut the squash in half, scrape out the seeds, drizzle a little olive oil on a cooking sheet (w/sides) and place the two halves face down on the oiled surface. Bake for an hour and then use a fork to scrape out the soft spaghetti-like strands.
Put 1 tablespoon of olive oil or butter in a large pot or dutch oven. Remove the sausage from the casing and using a wooden spoon break into pieces while browning it over medium heat. Once browned, remove from the pot and set it aside. Drain most of the remaining fat from the pot, but leave some for flavor.
Put the rest of the olive oil or butter in the pot and sauté the garlic, onions, fennel, and seeded peppers over medium heat. Cook for about 8-10 minutes until the vegetables are softened but not browned. Add in the cooked sausage, vegetable stock or wine and the crushed tomatoes. Add salt and pepper and simmer for about 10 minutes.
Serve the sauce over pasta or spaghetti squash with a topping of grated Parmesan cheese and chopped fresh basil or oregano.
Recipe from Simply in Season: Recipes that celebrate fresh, local foods in the spirit of More-with-Less by Mary Beth Lind and Cathleen Hockman-Wert.
2 cups canned or cooked salmon (cooked crab meat or canned tuna)
1 medium onion, finely minced
3 eggs, lightly beaten
2 tablespoons Dijon mustard
¼-½ teaspoon cayenne pepper
1 cup whole grain bread crumbs
1 bunch of fresh herbs (cilantro, parsley… whatever you have on hand), chopped
1 teaspoon grated lemon rind
Sea salt & pepper to taste
Combine eggs with onions, bread crumbs and the rest of the seasonings. Mix in salmon/crab/tuna and form into cakes. Sauté until golden in a few tablespoons of butter or coconut oil.
Serve with mayo mixed with fresh herbs or any favorite sauce.
Note: These cook best in a cast iron pan. The mixture is too wet to cook on the grill.
Adapted from the Crab Cake recipe in Sally Fallon’s Nourishing Traditions.