Gigi’s Gazpacho
By Gigi Godwin, Willy Street Co-op Owner.
5 large ripe tomatoes, chopped
Salt and black pepper to taste
1 Tbs. Bragg’s Organic Apple Cider Vinegar
1 tsp. honey
1 tsp. Bragg’s Liquid Aminos
1 small bottle of R.W. Knudsen Very Veggie Juice
1 garlic clove, minced
1 small white onion, diced
1/2 of a small fennel bulb, diced
1 green pepper, chopped
1 small hot pepper, chopped
2 cucumbers, seeded and chopped
Directions:
Place the chopped tomatoes with their juice in a large bowl. Add a pinch of salt, several grinds of black pepper, the apple cider vinegar, honey, liquid aminos, and Very Veggie juice. Add the remaining ingredients. Mix well then chill for several hours. Serve with a dollop of plain creamy yogurt, snipped fresh chives, and a drizzle of extra virgin olive oil
Greek Fish in a Foil Packet
Adapted by Gigi Godwin from Moosewood Restaurant Cooks at Home.
2 sheets aluminum foil, approximately 12 x 24 inches
2 5- or 6-oz. firm fresh fish fillets, or 1 10-oz. fillet, cut in half (haddock or cod are good choices)
1 c. thinly sliced fennel bulb
1 small tomato, sliced
4 thin slices of red onion
2 garlic cloves, minced
2 Tbs. olive oil
Juice of one lemon
1 tsp. chopped fresh oregano
Dash of salt and ground black pepper
Directions:
Preheat the oven to 450ºF. Fold each sheet of foil to make a double-thick square. Brush a little olive oil in the center of each square. Rinse the fish fillets and pat dry with paper towels.
Prepare the fennel, tomato, onion, and garlic.
Layer half of the fennel, onion, and tomato on each square and top with the fish fillets. In a cup or jar, combine the garlic, olive oil, lemon juice, and oregano and pour half over each fillet. Sprinkle with salt and pepper. Fold the foil into an airtight packet and bake for 25 minutes.
Open the packets carefully to release the steam. With a spatula, transfer the fish and veggies to individual plates and pour the remaining liquid over each serving. Serve with a side of rice, quinoa, or couscous and top with crumbled feta or goat cheese and freshly minced parsley.
Eggplant Burgers
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.
2 Tbs. olive oil
2 tsp. balsamic or wine vinegar
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper, freshly ground
1 eggplant, large
8 slice cheese, thinly sliced
2 tomatoes, thinly sliced
1 roasted red pepper, sliced in four pieces
8 basil leaves, fresh—you can use up to 16 leaves
4 crusty rolls or 8 slices of sturdy bread
Directions:
Whisk the oil, vinegar, mustard, salt, and pepper together in a small bowl.
Cut the eggplant crosswise into 1/4” thick slices to make 12-16 slices. Brush with the oil mixture. Place on grill over medium-high heat.
Close the lid and cook, turning and brushing occasionally with the oil mixture, until tender, about 5-10 minutes. Remove from grill. (NOTE: The eggplant may be cooked under the broiler or sautéed in a frying pan until tender, 4-5 minutes on each side.)
Stack 2 slices of eggplant, then place a slice of cheese on top. Top with another piece of eggplant, and then add 2 slices of tomato and/or a piece of roasted red pepper. Then add 2-4 basil leaves, another piece of eggplant, and another piece of cheese. Finish with one piece of eggplant.
Repeat to make 4 stacks, adding a grind of pepper at the end. Place each stacked burger on the grill, and cook with lid closed, for about 2 minutes, turning once. Drizzle balsamic vinegar or olive oil on the inside of the bread and place on the grill until toasted. Rub a cut clove of garlic on each piece of bread. Top with the eggplant burgers.
Serve immediately. You can also allow the burgers to cool, wrap tightly and refrigerate for several hours or overnight, allowing the flavors to blend. Either way is delicious! Makes 4 servings.
Chopped Salad with Quinoa, Sweet Potatoes, and Apples
Adapted from www.foodandwine.com (link is external)
2/3 c. quinoa
1 lb. sweet potatoes, diced
6 1/2 Tbs. olive oil, divided
salt
pepper
1/4 c. apple cider vinegar
1 1/2 tsp. Dijon mustard
2 apples, large, diced
8 c. baby greens
1/4 c. flat-leaf parsley, fresh, finely chopped
1/4 red onion, sliced
Directions:
Preheat oven to 400˚F. Rinse the quinoa with cold water in a fine-mesh sieve. Transfer to a medium pot and cover with 1 1/3 cups water. Bring to a boil, then turn heat down to a simmer, cover, and cook until liquid has absorbed, about 15-18 minutes. Fluff the quinoa with a fork, transfer to a large bowl, and set aside.
Spread the sweet potatoes out on a rimmed baking sheet and drizzle with a tablespoon of the olive oil. Sprinkle with salt and pepper, and toss gently to coat. Bake in the upper third of oven until golden and tender, 25-30 minutes. Allow to cool at room temperature.
In a small mixing bowl, whisk together the remaining 5 1/2 Tbs. of olive oil, apple cider vinegar, mustard, and salt and pepper.
Add the roasted sweet potatoes to the bowl of quinoa. Add the diced apples, baby greens, chopped parsley. and sliced red onion. Drizzle with the dressing, and toss well to coat. Serve immediately. Makes 4 servings.
Pot Roast with Rutabaga and Parsnips
Adapted from www.biggirlssmallkitchen.com (link is external)
chuck eye roast (2 to 2 1/2 pounds)
1/2 lb. rutabaga, cut into a large dice
1/2 lb. parsnips, cut into a large dice
salt
pepper
2 Tbs. sunflower oil
2 large onions, sliced
Directions:
Use paper towels to pat the meat dry. Season with 1 1/2 teaspoons of salt and some black pepper. Heat a heavy, lidded pan (slightly larger than the meat) over high heat for 3 minutes.
Add the sunflower oil, then place the chuck eye roast in the pan. Sear 4-5 minutes, until golden brown, then flip and sear the other side. Lower the heat to medium, and push the meat to the side of the pan. Add the onions and stir to coat in oil. Season with salt and pepper, and cook, stirring, 2-3 minutes. Pour water into the pot, enough to come halfway up the meat. Bring to a boil, then turn the heat to very low and cover. Simmer for 3 1/2 hours, turning the brisket occasionally. Add the rutabaga and parsnip, and cook for another 45-60 minutes, until the vegetables are cooked through, and the meat is fork-tender. Makes 4 generous servings.
Pumpkin Tortilla Soup
Adapted from www.thekitchn.com (link is external).
12 corn tortillas
4 Tbs. olive oil
1 medium onion, chopped
2 clove garlic, minced
1 c. cilantro, minced, plus sprigs for garnish
1 tsp. ground cumin
cayenne pepper to taste
1 1/2 c. pumpkin, purée (canned is fine!)
28 oz. diced canned tomatoes
5 c. low-sodium vegetable broth
1/2 tsp. salt
vegetable oil (for frying)
2 avocado, peeled, pitted, and diced
Directions:
Slice half of the tortillas into 1/2-inch squares and half of them into 2-inch by 1/4-inch strips. Set aside. Over medium-low heat, heat the olive oil in a large stockpot. Add the onion, garlic, cilantro, and tortilla squares, and sauté, stirring frequently, until the onion is soft. Stir in the cumin and cayenne, and sauté for 1 more minute. Add the pumpkin, diced tomatoes and their juices, vegetable broth, and salt. Stir to combine, and bring to a boil. Cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. Add a 1/2-inch of vegetable oil to a medium skillet. Heat over medium-high heat until hot but not smoking. In two batches, fry the tortilla strips until light golden and crisp. Use a slotted spoon to transfer the tortilla strips to a paper towel-lined plate.
Serve each portion of soup garnished with diced avocado, cilantro, and tortilla strips. Makes 6 servings.
Brussels Sprout and Chorizo Beer Hash
Adapted from www.food52.com (link is external)
1 lb. Brussels sprouts, outer leaves removed
4 medium red potatoes, halved
1 Tbs. olive oil
3 chorizo links, casings removed and discarded, crumbled
1 shallot, peeled and diced
salt
pepper
1 c. beer
2 Tbs. butter
4 large eggs, beaten
Directions:
Bring two medium pots of salted water to a boil. Cook the Brussels sprouts in one pot for 5 minutes, then drain. Cook the potatoes in the other pot for 10 minutes, and drain.
Heat the olive oil in a large, deep sauté pan over medium-high heat. Add the chorizo, and cook, stirring, for 5 minutes. Stir in shallots and cook for 3 minutes. Add salt and pepper to taste.
Trim the bottoms of the Brussels sprouts, and slice lengthwise in half. Add to the sauté pan with the chorizo, and cook until beginning to brown, about 7 minutes. The bottom of the pan will begin to develop a crust, this is fine.
Peel the potatoes and cut into 1-inch cubes. Add to the sauté pan, and gently stir to incorporate. Add more salt and pepper to taste. Add the beer, and scrape up the browned bits from the bottom of the pan. Let cook about 5 minutes, until the potatoes begin to brown. If there are still more bits stuck to the pan, add a little more beer to deglaze.
In a medium skillet, melt the butter over medium heat. Add the eggs and cook, stirring frequently, until cooked but still soft.
Serve the egg over the hash, while hot. Makes 4 servings.
Glazed Butternut Squash with Brussels Sprouts
Adapted from Jen Hoy on About.com
3 Tbs. olive oil (or untoasted sesame oil)
1 large shallot, sliced
1 lb. Brussels sprouts. stems trimmed, and cut vertically in half
1 lb. butternut squash, peeled and cut into 1/2” chunks—about 2 cups
1 c. vegetable stock (optional—you can also use water if need be)
pinch salt
1 can chickpeas, cooked
2 tsp. fresh rosemary, chopped
Directions:
In a large, deep skillet with a tight fitting lid, warm the olive oil and shallot. Add Brussels sprouts and squash. Sauté for about 1 minute.
Add stock or water and sprinkle with sea salt, and bring to a boil over medium-high heat.
Cover the pan and reduce the heat to low. Allow to simmer for 5-10 minutes, until the sprouts and squash are tender. Do not stir!
Add chickpeas and rosemary. Raise the heat to medium-high and cook off the remaining liquid (again, don’t stir!). Allow the squash and Brussels sprouts to lightly brown without stirring.
Serve warm or room temperature. Makes 5 servings.
Jeanne’s Cauliflower Cheese Soup
by Jeanne Tentis, Willy Street Co-op Owner
1 large head cauliflower, cleaned and broken into florets
4 c. chicken, turkey or vegetable broth, homemade or good quality, divided use
4 Tbs. unsalted butter
1 small onion, cut into small dice
1/4 c. flour (heaping)
2 c. sharp cheddar cheese, shredded
2 c. half and half or whole milk
salt and pepper to taste
toasted crouton, plain or garlic, (see note)
Note: Jeanne Tentis suggests this method for the crouton: “I usually get a baguette, cut it on an angle about 1/2 inch thick, rub it with olive oil and sometimes garlic. I then toast both sides under the broiler until golden. Any kind of crouton would work but this is my version and it works really well. I especially like to use garlic as it adds a punch to the creamy soup.”
Directions:
Cook cauliflower in 2 cups of broth until fork tender, but not mushy. Drain and reserve broth. Reserve 1 cup of the florets and set aside. In food processor, puree remaining florets with the reserved cooking broth. Melt butter in a large pot and sweat the onions until soft. Add the flour and cook for 3-4 minutes on medium-low heat. Add 1 cup of broth and mix, cooking until thickened. Add the pureed cauliflower and blend well. Thin with additional 1 cup broth as needed. Add the cheese and stir until melted. Season to taste with salt and pepper. Add the reserved florets and the half and half or milk. Cook on low until heated through; do not boil. Check again for seasoning and adjust. Serve with a toasted crouton and sprinkle with chopped parsley. Makes 4 servings.
Cauliflower au Gratin
Recipe adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins.
1 head cauliflower, about 3 lbs., trimmed and cut into florets
2 Tbs. unsalted butter
2 Tbs. unbleached flour
1 c. milk
1 c. crème fraiche
2 oz. chevre, crumbled (about 1/3 to 1/2 cup)
1/4 c. fresh chives, snipped
pinch salt
pinch cayenne pepper
freshly ground black pepper to taste
Directions:
Preheat oven to 350ºF. Lightly butter a 12-inch gratin pan or shallow baking dish. Bring a large pot of water to a boil. Add the cauliflower and simmer until tender, about 10 minutes. Drain and set aside. In a small saucepan, melt the butter and whisk in the flour. Stir until a paste forms, then add milk incrementally, stirring until smooth. Cook over low heat, stirring, until thick. Add the remaining ingredients and remove from heat. Arrange cauliflower in baking dish and cover with sauce. Bake until bubbling and golden, about 40 minutes. Makes 6 servings.
Mixed Greens Spanakopita
Adapted from Moosewood Restaurant Healthy Recipes.
8 c. coarse greens (kale, mustard, collards, etc., stems removed)
8 c. soft greens (beet greens, spinach, chard, etc.)
1 c. feta
4 oz. cream cheese
1/2 c. olive oil
4 clove garlic, minced
1 pkg. filo dough
1 Tbs. oregano
1 Tbs. pepper
1/2 tsp. salt
1 Tbs. sesame seeds
Directions:
Keeping the coarse and soft greens separate, prepare your greens, beginning by thoroughly rinsing them. Chop them into ribbons. Steam the coarse greens until soft. Remove from heat and place in a colander. Squeeze as much liquid from them as possible, then place in a large bowl. Steam and squeeze excess liquid from the soft greens using the same method, and place in the bowl with the other greens.
Add oregano, salt, pepper, feta, and cream cheese to the bowl. Stir until well combined.
In a small pan, warm olive oil over medium heat and add the garlic. Reduce heat to medium-low and cook until golden. Remove the garlic from the oil and stir into the greens mixture. Reserve the olive oil.
Place two sheets of filo dough on a clean work surface. Brush the shorter edge of the dough with the garlic oil and fold in half, like a hot dog bun. Place a generous amount of the greens mixture on the lower portion of the dough, on the left-hand side. Fold the right-hand corner over to form a triangle that covers the filling. Folding like a flag, continue to fold the dough into triangles, brushing the top triangle with olive oil. Flip the spanakopita triangle over and place it, with the flap side down, on a lightly greased cookie sheet. Brush with oil and sprinkle with sesame seeds. Repeat with the rest of the filo dough until finished.
Bake in 375ºF oven and cook for 15-20 minutes, until the tops are golden brown. Makes 4 servings.
Leek, Lemon, and Feta Quiche
Adapted from www.feedingthesaints.com (link is external)
1 lb. leeks
2 Tbs. olive oil
1 c. half-and-half
3 eggs
1 tsp. lemon zest
1 tsp. salt
black pepper, freshly ground
2 tsp. ouzo (or pastis, raki, or any other anise-flavored liqueur—optional)
1 puff pastry sheet, thawed according to package directions
2 1/2 oz. feta (divided into 4 slices)
Directions:
Prepare the leeks by cutting off the roots and dark green tops. Slice lengthwise, then crosswise into 1/2-inch slices. Rinse very well under cool running water to remove any silt and sand from between the layers. Spread them on a clean dishtowel to dry, or spin in a salad spinner.
Place the olive oil in a large skillet and heat over medium heat. Add the leeks and sauté until wilted. Remove from heat and set aside.
In a mixing bowl, whisk together the half and half, eggs, lemon zest, salt, pepper, and ouzo, if using.
Prepare the pastry on a lightly floured surface. Roll out the puff pastry to 1/4-inch thick. Transfer to a pie dish and press into the corners and up the sides of the dish. Trim the edge of the crust with a sharp knife. Spread the sautéed leeks on the surface of the pastry. Pour in the egg and milk mixture. Top with the sliced feta.
Bake for 30-40 minutes until golden brown and the center is firm. Allow to cool at least 10 minutes before serving. Makes 4 generous servings.