Asian Cucumber Ribbon Salad

Recipe adapted from epicurious.com. Printed in Gourmet magazine, August 1996.

(serves 4)
2 seedless cucumbers, halved lengthwise and seeded
1/4 cup seasoned rice vinegar
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted lightly and cooled
2 teaspoons finely grated peeled fresh ginger root
1/4 cup chopped scallion greens
a pinch sugar if desired

With a mandolin or vegetable peeler, slice cucumbers lengthwise into thin ribbons. Toss cucumber ribbons with remaining ingredients and season with salt and pepper. Chill salad, covered, until cold, at least 15 minutes, and up to 1 hour. *I might toss with a small handful of chopped cilantro before serving.

Chicken Salad with Cherries and Arugula

Recipe by Anne WIllan, Good Food, No Fuss

(serves 4 for supper)
1 lb. boneless, skinless chicken breasts, cut into
1-inch cubes
olive oil, salt and pepper
1/2 lb. cherries, pitted and halved*
4 scallions, sliced
1/2 lb. arugla**
2 Tablespoons sesame seeds, toasted

(dressing)
juice of 2 lemons
1 teaspoon dijon mustard
1-inch piece ginger root, grated
1 teaspoon ground coriander
1/4-1/2 cup olive oil
2 Tablespoons chopped cilantro
salt and pepper

Toss the chicken with olive oil, salt and pepper and cook on a grill pan or under the broiler for approximately 3 minutes per side (should be cooked through but still juicy). Set aside to cool while you prep the other ingredients.

Wisk together dressing ingredients. Toss with greens and chicken. Plate the chicken salad and top with cherries and sesame seeds.

*If you don’t have a cherry pitter, the tip of a vegetable peeler works fine.
** I made this salad using farmer Ted’s salad greens and it was delicious!

Cherry Sorbet

If you have an ice cream maker, here’s another cherry treat from Barbara Kingsolver’s Animal, Vegetable, Miracle. Visit animalvegetablemiracle.com for the recipe.

Braised Turnips

Maryann Carpenter of Coastal Farms, as heard on KCRW Good Food

1 bunch turnips, peeled and chopped into 1/4” pieces
1 Tablespoon butter
1 teaspoon honey
salt and pepper

Cook the turnips in a small amount of salted water and drain when tender. Add a little butter. The chef’s secret is to drizzle them with a small amount of honey. A sprinkling of salt and pepper is last.

Roasted Radishes with Spicy Pecans

Adapted from recipes by Sara Foster, Fresh Every Day: More Great Recipes from Foster’s Market

These are a huge hit with everyone I’ve ever served them to. You’ll never wonder what to do with radishes again! I serve them side by side with the pecans to munch as an appetizer. You can also add some extra olive oil and use the pan drippings to dress a salad. Just toss the radishes and pecans with spinach or other salad greens and enjoy!

Roasted Radishes (Makes 4-6 appetizer or side servings)
1 pound radishes
2 Tablespoons unsalted butter, melted
2 Tablespoons olive oil
Leaves from 3-4 thyme sprigs
Salt and pepper

Preheat the over to 400˚. Trim the tops off the radishes leaving about 1/2 inch of the green stem attached. Put the radishes in a shallow baking dish and drizzle with melted butter and olive oil. Sprinkle with thyme, salt and pepper and roast 15-20 minutes until the radishes are tender but still crunchy. Serve warm with Spicy Pecans.

Spicy Pecans
2 cups pecan halves
3 Tablespoons vanilla extract
1 Tablespoon olive oil
2 Tablespoons brown sugar
2 Tablespoons dried rosemary
1 teaspoon cinnamon
pinch of cayenne pepper
salt and pepper

In a small bowl, mix together brown sugar and spices. In a skillet heat olive oil over medium-high heat. Add pecan halves and vanilla, and stir to coat.

Sprinkle the brown sugar spice mixture over the pecans in skillet and toss gently, while cooking until melted and evenly coated on the pecans. Cook for 2-3 minutes more until toasty and fragrant. Remove the pecans from heat and spread in a single layer on a baking sheet to cool. Store in a resealable bag for up to 1 week.

Cold Indian Cucumber Soup

Recipe from Milk and Honey Farm, as seen in the American Community Gardening Association newsletter

1 teaspoon cumin powder
1 medium large cucumber-grated
1 cup low fat yogurt
2 Tablespoons finely chopped fresh mint leaves (you can also use 3 teaspoons of dried mint)
1 small fresh hot green Chile pepper (seeded and finely chopped)
1/2 teaspoon garam masala (This is a wonderful spice and is available at Indian food stores)
3/4 teaspoon salt
1 teaspoon lemon pepper
Several whole mint leaves for garnish

Combine cucumber and yogurt in a food processor or blender and blend until smooth. Add the remaining ingredients except for the whole mint leaves and stir well. Chill in the refrigerator until ready to serve. Garnish with whole mint leaves.

Pasta with Sausage, Garlic and Greens

Recipe by Heather Thomason

This is our family convenience meal, we refer to it as “the pasta” and make it any night there is little time for dinner planning. It’s delicious every time! To make it without sausage just skip that step and begin with the garlic and pepper flakes.

(Makes 4 servings)
1 pound dried pasta (penne, farfalle, or campanelle all
work great)
1 pound spicy Italian sausage, casings removed
3-4 Tablespoons olive oil
1 Tablespoon hot pepper flakes (give or take depending on
your taste, I like mine spicy)
4 cloves garlic sliced (scapes would work wonderfully)
1 bunch kale, swiss chard or broccoli raab, coarse stems
removed and cut up into 1-inch pieces
1/2 cup chicken broth (or water)
salt and pepper
fresh grated Parmesan for serving

Heat a pot of boiling water. Cook pasta to al dente and drain. Meanwhile, in a large skillet heat oil over medium-high heat and brown the sausage, breaking it up as it cooks - about 3-5 minutes. Add the garlic and hot pepper flakes, stirring until fragrant (about 1 minute more).

Add the greens and toss/stir until the color brightens and they are all wilted (about 2 minutes). Stir in the broth or water, reduce heat to low and cover. Allow to steam about 3-5 minutes more, until greens are tender. Uncover and season with salt and pepper. Stir in the pasta and distribute to bowls. Garnish with Parmesan cheese and serve.

Pan-Cooked Bass with Dill and Cucumber

Ruth Cousineau as printed in Gourmet, June 2006

(Makes 4 servings)
3 tablespoons unsalted butter
4 (5 to 7-oz) black sea bass or striped bass fillets
(1/2 to 3/4 inch thick) with skin - available at the Grand Army Plaza Farmer’s Market
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons finely chopped fresh dill
1 cucumber, halved lengthwise, seeded and very thinly sliced

Melt butter in a 12-inch heavy nonstick skillet, then remove from heat and cool. Put fillets, flesh sides down, in butter, then turn over so skin sides are down. Sprinkle fish with salt (1/2 teaspoon), pepper (1/4 teaspoon), and 1 tablespoon dill. Arrange cucumber slices overlapping on fish (like scales) and season with salt and pepper. Cover fish directly with a piece of buttered parchment paper (buttered side down) large enough to cover it, then tightly cover skillet with lid or foil.

Cook fish over moderately high heat until just cooked through, 3 to 5 minutes, depending on thickness of fish. Remove parchment and sprinkle fish with remaining 1/2 tablespoon dill and drizzle with some pan juices.

Swimming Cherry Soup

Clotilde Dusoulier, chocolateandzucchini.com

(Makes 4 servings)
1 pound fresh cherries, sweet and juicy
1/2 cup brown sugar
1 cup water
2 teaspoons lemon zest
1 cup red wine, fruity and spicy
butter wafers for serving

Rinse and drain the cherries. Discard the stems and pit the
cherries. Combine the water and sugar in a medium saucepan and bring to a simmer, uncovered. Add in the red wine and lemon zest. Bring back to a simmer and cook for three minutes over medium heat, stirring from time to time.

Add in the cherries and wait until the liquid returns to a simmer. Count two minutes then remove pan from heat. Cover with a lid, let cool to room temperature on the counter, then refrigerate.

This is best made a day ahead so the flavors have time to develop, but it tastes fine the same day. It can be served chilled, at room temperature or slightly warm with wafers for dipping.

Udon Noodles with Bok Choy and Tofu

Adapted from Epicurious.com as printed in Bon Appétit, July 2000 Aviva Goldfarb, Chevy Chase, MD

(Makes 4 to 6 servings)
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons cornstarch
8 green onions, chopped
2 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1-2 teaspoon hot pepper flakes (optional)
2 heads bok choy, leaves thickly sliced and bottom third diced
1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
1 12-ounce package udon noodles
handful of chopped cilantro for garnish

Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic, ginger and red pepper flakes and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture about 1 minute. Season to taste with salt and pepper and garnish with cilantro.

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.