White Bean, Chard and Pasta Soup
Adapted from Chef Carrie Floyd from the Culinate Kitchen collection, www.culinate.com
"This recipe is from my friend Carrie Birrer, who used to own Florio Bakery in Portland. The combination of garlicky greens and white beans is delicious; just don't let it sit around on the stove too long after making it, as the greens will turn to sludge."
2 bunches chard
2 anchovy fillets
1/2 Tbs. rosemary leaves
6 cloves garlic
1/4 c. extra virgin olive oil
3 c. white beans, cooked
6 c. chicken broth
3/4 c. dried pasta
salt and pepper
parmesan cheese
Directions: In a small stockpot or medium saucepan, blanch the chard in 2 cups lightly salted, simmering water until the color is set. Drain the chard, reserving any liquid that remains. Coarsely chop the chard. Very finely chop the anchovies together with the rosemary. In a small saucepan or skillet, cook the garlic cloves in the olive oil over low heat, stirring often, for about 5 minutes, until the garlic is pale gold. Discard the garlic and pour the garlic-infused oil into a soup pot. Heat the oil over medium heat; stir in the anchovies and rosemary. Add the chard and cook until tender, stirring to coat leaves thoroughly with oil. Add the beans and cook until heated through. Add up to 2 cups of reserved chard water and bean broth(the liquid from cooking the beans) as well as the chicken broth. Bring to a boil, then add the dried pasta and cook until pasta is tender. Season to taste with salt and pepper. To serve, divide the soup among bowls and garnish with grated Parmesan cheese.
Black-eyed Peas with Collard Greens
Adapted from www.cooking.nytimes.com.
For good luck all year long, here’s what to eat on New Year’s Day. With bay leaf and dill, and no ham hock, this vegetarian version is Greek-inspired, not Southern.
1/2 lb. black-eyed peas
1 onion
4 cloves garlic
1 bay leaf
2 Tbs. tomato paste
3 Tbs. olive oil
salt
1 bunch collard greens
1/4 c. chopped fresh dill
black pepper
lemon wedges
Directions: Place the black-eyed peas in a large pot and cover with 2 inches of water. Bring to a boil, then drain. Return the black-eyed peas to the pot, add half of the onion and half of the garlic, and cover with 2 inches of water. Set over medium-high heat and bring to a simmer. Add the bay leaf, and reduce heat to medium-low. Cover, and simmer for 30 minutes, until the black-eyed peas are just barely tender. Set a colander over a bowl, and drain, reserving all the cooking liquid.
Preheat oven to 350?. Place the tomato paste in a small bowl, and add 1/2 cup of water. Whisk to combine. Set aside.
In a large Dutch oven or other oven-safe pot, heat 2 tablespoons of the olive oil over medium heat. Add the rest of the chopped onion and sauté for 5 minutes, until tender. Stir in the garlic, and cook another 30 seconds. In batches, stir in the collard greens, stirring and letting each batch wilt before adding more. Stir in the tomato paste and water mixture, and season with salt. Add the cooked black-eyed peas, and pour in enough of the reserved cooking liquid to just cover everything. Place the pot in the oven, and cook for 30 minutes, until the collards and black-eyed peas are very tender.
Return the pot to the stovetop over medium-low heat. Add some more of the cooking liquid if it seems dry. Stir in the last tablespoon of olive oil and chopped dill. Cover, and simmer for an additional 10 minutes. Season with salt and pepper to taste. Serve hot, with lemon wedges.
Butternut, Sweet Potato, and Red Lentil Stew
Adapted from www.ohsheglows.com.
Creamy winter squash, sweet potatoes, and red lentils are cooked in a creamy coconut-tomato broth, and enlivened by spicy turmeric, cumin, chili powder, cayenne, garlic, and a touch of apple cider vinegar. Best when allowed to sit for a day.
2 Tbs. olive oil
1 onion
4 cloves garlic, minced
3 c. diced butternut squash, cubed
1 sweet potato, cubed
3 c. vegetable broth
14 oz. diced tomatoes
14 fl oz. coconut milk
1/2 c. red lentils
3 Tbs. tomato paste
1 1/2 tsp. turmeric
1 1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
salt and black pepper
3 tsp. apple cider vinegar
1 bunch chard
Directions: Heat the olive oil in a large pot over medium heat, and sauté the onion and garlic for 3-5 minutes, until softened. Stir in the squash and sweet potato and add a pinch of salt. Sauté for 5 minutes. Pour in the broth and stir in the tomatoes, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, and salt and pepper to taste. Stir to combine, then increase heat and bring to a boil. Reduce heat to medium, stir, and simmer uncovered, stirring occasionally, for 30 minutes, until the squash and sweet potato are tender. Stir in the vinegar and chard. Continue to cook until the chard is wilted. Taste, and adjust seasonings as needed. Enjoy warm.
Root Vegetable Gratin with Cheddar and Horseradish Rye Crumb Crust
Recipe adapted from From Asparagus to Zucchini by MACSAC.
1 lb. rutabaga, cubed
1 lb. sweet potatoes, cu ed
1/2 lb. parsnips, cubed
2 Tbs. olive oil
1/3 c. apple cider
1 Tbs. minced garlic
salt and black pepper
3 Tbs. butter
3 Tbs. flour
1/8 tsp. ground nutmeg
2 c. milk
2 Tbs. horseradish
4 oz. shredded cheddar cheese
1/2 c. bread crumbs
Directions: Heat oven to 375ºF. Spread vegetables in large baking dish, drizzle with olive oil and cider or wine, scatter on the garlic, sprinkle with salt and pepper to taste, and toss well. Cover the dish tightly with foil and bake 20 minutes, then remove foil and continue to roast until vegetables are brown-tipped and tender, 20-35 minutes longer. Meanwhile, make a white sauce by melting the butter in a saucepan; add the flour and cook over low heat, stirring, for 3-5 minutes. Whisk in the warm milk, bring sauce to a simmer and cook gently about 10 minutes, stirring often. Season well with salt and pepper; stir in the nutmeg, then fold in the vegetables. Transfer to a buttered casserole dish or leave in the roasting pan. Mix horseradish, cheddar, and breadcrumbs with your fingers and sprinkle evenly over the vegetables. Continue to bake until bubbly, 20-30 minutes longer.