Veggie Burgers

You can make these with different fall veggies (just make sure you have roughly the total quantity called for), they are delicious, and they freeze well and can be warmed in the oven for a quick weeknight meal.

(makes 8 burgers)
4 each carrots and parsnips, grated (about 2 cups each, 4 total)
1 large sweet potato or small winter squash, grated (about 2 cups)
1 large onion, chopped
3 cloves garlic, chopped
2-6 tablespoons olive oil
1 egg
1/2 cup bread crumbs
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon sesame seeds
sea salt
1 each handful parsley and ciantro, chopped
whole wheat english muffins, good cheese and Dijon mustard for serving

Combine all veggies in a large bowl and toss with 2 tablespoons of olive oil. In batches, pulse in a food processor adding 1-2 tablespoons more oil only as needed to process until coarsely chopped and moist. (If it’s too wet, they’ll be mushy). Return mixture to large bowl. Mix in 1 egg, bread crumbs, seeds, chopped herbs, salt and pepper. Use your hands like you would with any burgers to mix until well combined. If the mixture is too moist, add more bread crumbs. If it’s not sticking, more oil. Form the mixture into balls, and place on a non-stick backing sheet. Press flat with the palm of your hand to form patties. Bake for 30-40 minutes, or until the patties are soft and golden brown. Serve them on english muffins with good cheese and Dijon. When cool, layer any uneaten burgers in a flat container with wax paper between them and freeze. To cook from frozen, place the burgers in a 375˚ oven until warmed through, about 20 minutes.

Potato Fritters

Recipe by Deborah Madison from The Greens Cookbook

(makes 8 4-inch fritters)
1-1/2 lbs. potatoes
2 egg yolks
1 small onion, finely diced
salt
handful of herbs (parsley, thyme, basil, arugula leaves) chopped
1 cup grated Muenster, cheddar or jack cheese (optional, but good)
1 cup bread crumbs
4 Tablespoons oil

Cut the potatoes into pieces roughly 1-inch square. Set them in a steamer over a pan of boiling water and steam until tender, about 20 minutes. Transfer them to a bowl and gently break them up using the side of a fork, so as not to overwork them. They need not be smooth. Incorporate the egg yolk, then the onion, herbs and cheese, if using, and combine. Season to taste with salt. Shape the mixture into patties of any shape or size and press them into the bread crumbs so that both sides are coated. Heat the oil in a skillet - cast iron or non-stick frying pan works well - and fry the potato cakes until they are browned on both sides. Serve them with something cool and refreshing, like a sweet pepper chutney or sour cream.

Corn Chowder with Roasted Jalapeno and Parsley Puree

Adapted from a recipe on Epicurious.com, July 1992

This is a huge hit in my house. Easy to make and absolutely
delicious. You can add the puree according to each persons
liking of heat - and it’s fantastic!

(makes about 8 cups, serving 4 to 6)
For the puree:
5 fresh jalapeño chilies
1/4 cup olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon water
1 garlic clove, minced
1 cup packed fresh parsley leaves (and or cilantro)

For the chowder:
1 onion, chopped fine
2 carrots, chopped fine
2 tablespoons vegetable oil
2 cups chicken (or vegetable) broth
2 1/2 cups water
1 1/2 pounds boiling potatoes, peeled and cut into 3/8-inch cubes
4 cups fresh corn kernels (cut from about 6 ears of corn)
2 teaspoons fresh thyme leaves, minced
1/4 cup sour cream *optional

Make the puree:
Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.

Make the chowder:
In a kettle cook the onion and the carrots in the oil over moderate heat, stirring, until the celery is softened, add the broth, water, potatoes, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor puree 2 cups of the chowder and stir the puree into the remaining chowder. Remove from heat and stir in the sour cream. Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.

Zucchini Slaw Two Ways

Recipe by Sarah Foster, from Fresh Every Day, More Great Recipes from Foster’s Market

(makes 4-6 servings)
2 medium zucchinis, cut into 2-inch julienne
2 yellow summer squash, cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienne (white and green parts)
1 red bell pepper, cored, seeded and julienne (optional)
*kohlrabi would be a great addition
1/4 cup chopped parsley or other herb
Creamy Slaw Dressing or Sweet and Tart Slaw Dressing
Sea salt and fresh ground black pepper to taste

Combine the veggies and parsley in a large bowl as you cut them. Drizzle with the dressing, salt and pepper, and toss. Adjust salt and pepper to taste and serve immediately or refrigerate in an airtight container. With the creamy dressing the slaw will keep nicely for up to 3 days. With the sweet and tart dressing the slaw should be served immediately.

Creamy Slaw Dressing (makes about 3/4 cup)
1/2 mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons white wine vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Whisk together all ingredients in a small bowl. Use immediately or refrigerate in an airtight container for up to one week.

Sweet and Tart Slaw Dressing (makes about 1 cup)
*This dressing is also nice with the addition of poppy seeds
1/2 cup white vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Combine all the ingredients in a jar and shake until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to one week.

Radishes Sauteed with Cream and Herbs

By Chef Caroline Fidanza, Diner, a Williamsburg restaurant as printed in Edible Brooklyn, Spring 2007

(Makes 2 to 4 servings)
1-2 tablespoons extra-virgin olive oil
1-2 tablespoons butter
2 tablespoons garlic scapes, sliced
2 large bunches radishes, cleaned and quartered
1/2 cup stock or water
2 tablespoons heavy cream
1 bunch chives, cut into 1/4” slices
1 bunch scallions, thinly sliced on the bias

Heat butter and olive oil in a skillet over high heat. Add garlic scapes and cook until soft, 1-2 minutes. Add radishes, season with salt, and cook another 1-2 minutes, until they begin to brown. Add stock or water, lower heat, and simmer until radishes are tender, 2-3 minutes. Add cream, raise heat to high, and cook until cream thickens and clings to the radishes, about 1 minute. Toss in chives and scallions and season with salt and fresh black pepper.