Hearty Vegetable Chowder

This hearty chowder is a meal unto itself.  It warms you from the inside out on a cool day.

Prep time:  15 minutes
Cook time:  30 minutes
Serves: 6-8

INGREDIENTS

6-8 cups vegetable or chicken stock
2 cups carrots, 1/4 inch slices
2 cups potatoes, 1/2 inch pieces

4 tablespoons olive oil

1 onion, 1/4 inch dice

2 cloves garlic, crushed

2 cups coarsely chopped kale

1 1/2 cups coarsely chopped escarole

1 1/2 cups coarsely chopped radicchio
Salt to taste
Pepper to taste

DIRECTIONS
Heat the stock in a stock pot over medium high heat.  When broth comes to a low boil, add the carrots and potatoes.  Reduce heat to medium and cook, stirring occasionally, until vegetables are tender enough to easily pierce with a fork.

While carrots are cooking, heat the oil in a large skillet or saute pan over medium low heat, and sauté the onion, garlic, kale, escarole, and radicchio for 10 minutes, stirring.  When greens are tender, remove from heat.

When carrots and potatoes are just tender, add the greens from the skillet to the stock pot.  Heat for a minute, the turn off the heat, and distribute chowder to serving bowls, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Homemade Chicken Stock

Photo and Recipe by Tod Dimmick

Don't throw out those bones! Savory, flavorful homemade stock is the base for all kinds of recipes. Soups are the most obvious, but it's also useful for adding delicious flavor to vegetable and rice dishes, for braising and poaching. This is my basic method, feel free to substitute other herbs and vegetables.

Prep time:  10 minutes
Cook time:  3-4 hours
Yield:  8-12 cups stock, depending on the size of your chicken

INGREDIENTS
1 chicken carcass, with bones and skin
1 onion, quartered
1-2 carrots, scrubbed and coarsely chopped
1-2 stalks of celery, scrubbed and chopped (with leaves)
2 TB peppercorns, crushed
1 bay leaf

DIRECTIONS
Add all the ingredients to a big stock pot and fill with clean cold water to just cover the bones. Bring to a boil over medium-high heat, reduce heat and simmer for a few hours. Let cool, drain through a colander. Now you can discard those bones! Chill the stock overnight, and skim off the fat. That ambrosia can be used right away, or frozen in small containers for the benefit of future generations.

Ribollita

 











Ribollita appeals to my food sensibilities.  Loaded with vegetables, its whole premise is waste-nothing (Stale bread? Chuck it in!), it's a rich stew, and of course it's Italian. Look up comfort food and the first entry should be Ribollita.

This dish made of leftovers thickens and tastes better the next day - sort of leftovers squared.

Prep time: 15 Minutes
Cook time: 1 hour 15 minutes
Serves: A crowd

INGREDIENTS
3 TB olive oil
3 cloves garlic, crushed
1 large onion, coarsely chopped
3 large carrots, scraped, 1/4 inch dice
4 stalks celery, 1/4 inch dice
1 cup tomato sauce
1 tomato, 1/4 inch dice (or one can diced tomatoes)
3 cups chicken or vegetable stock
1 tsp hot sauce (your favorite)
1 tsp dried thyme
1/2 - 1 tsp freshly ground black pepper
3-4 cups whole grain or white bread, cut into 1/2 inch cubes
1/4 cup fresh parsley, minced
Shredded Parmesan for topping

DIRECTIONS
Heat the oil in a large stock pot and cook the garlic, onion, carrots, and celery for 5 minutes, stirring. Add the tomato sauce, tomato, stock, hot sauce, and thyme. Reduce heat to low and simmer, stirring occasionally, for an hour. Add the parsley and bread and heat for a few minutes, then serve, topping with shredded Parmesan. A swirl of olive oil is traditional.

A dry red wine is perfect alongside your bowl of Ribollita. It is also appropriate to arrange for snow outside.

Variation: Chopped bacon or diced pancetta are nice additions for the carnivorously-inclined.

Photo and Recipe by Tod Dimmick

Kale & Carrot Chowder

Sometimes, this chunky stew is just what the doctor ordered.  This could easily be prepared all vegetarian.

Prep time:  15 minutes

Cook time:  20 minutes

Serves:            4-6

INGREDIENTS

½ pound ground sweet Italian sausage meat

6-7 cups chicken or vegetable broth

3 cups coarsely chopped kale, stems separated and ¼ inch diced

3 cups carrots, ½ inch dice

1 onion, 1/4 inch dice (about 2/3 cup)
2 tomatoes, ½ inch dice, or 1 can (14.5 ounces) diced tomatoes with juice

1 – 2 cups cooked brown or white rice

½ cup black beans, or your favorite
Salt
Pepper

DIRECTIONS

Heat a stock pot over medium heat and cook the sausage, stirring, for 5 minutes or until sausage is cooked.  Add the chicken stock and heat to a low boil.  Add the diced kale stems, carrots, and onion.  Cook for 5 minutes, then add the kale leaves and the tomatoes.  Cook until carrots are just tender, add the cooked rice and black beans, return to a simmer, and serve, seasoning to taste with salt and pepper.

Variations:  Omit the sausage.  Substitute other sturdy greens for the kale.


Photo and Recipe by Tod Dimmick
 

Carrot Raisin Bran Bread

Prep time: 20 minutes
Cook time:35 minutes

1 3/4 cups whole wheat flour
1 cup wheat bran
1/3 cup sugar or equivalent (Stevia works well, use the amount specified to be about equal in sweetness to the sugar)
2 tsp. baking soda
1 tsp. cocoa powder
1 tsp. cinnamon
2 eggs
1 very ripe banana
1 cup milk
1/3 cup plain yogurt
1/4 cup canola oil
1 tsp. vanilla

1 1/2 cups (about 3 carrots), shredded
1 cup raisins
1/4 cup chopped pecans (optional)

Preheat the oven to 400.

Whisk the flour, bran, sugar, baking soda, cocoa powder, and cinnamon in a large mixing bowl. In a separate bowl whisk the eggs . Add the banana and mash with a fork against the side of the bowl. Add the milk, yogurt, oil, and vanilla, and whisk thoroughly. Pour the liquid mixture, along with the carrots, raisins and the nuts, if using, into the bowl with the flour mixture and stir to create a thick batter.

Spray a pie plate or small baking dish with canola oil. Scrape the batter in to the center of the dish, and spread slightly to a uniform depth. Bake for 35 minutes or until bread is firm and a toothpick inserted into the center comes out clean.

Note: Whole grain recipes like this result in a satisfying, chewy crumb, very different (and -be prepared - more dense) than versions made with refined white flour. Once folks try whole grain treats like this, many never go back. Well, except maybe for those trips to places that serve a real baguette.

Served up by Tod Dimmick

Chunky Vegetable & Kielbasa Stew

With the ingredients on hand, this stew is fast and easy.  In my test case of one family, it passed the kid test, too (probably because the chunks are large and easily identified - grin).  Bring this out on a cool, rainy day and you'll see smiles all around.

Prep time:  25 minutes
Cook time:  25 minutes
Serves:  6-8

INGREDIENTS
8-10 cups chicken or vegetable stock
2 cups fresh cabbage (chopped into pieces about 1/2 inch across)
2 cups carrots, 1/2 inch chunks
2 cups celery, 1/2 inch chunks, leaves kept separate
3 cups thin-skin potatoes with peels, 1/2 inch chunks
2 cups cooked kielbasa, 1/4 inch sections
Salt and pepper to taste

DIRECTIONS
In a large stock pot, bring your stock to a low boil over medium heat.  Add the cabbage, carrots, celery, and potatoes.  Cook at a low boil for 15 minutes or until carrots are tender and potatoes are done.  Add the kielbasa (make sure it is 'fully cooked') and heat for another minute or two.  Serve with crusty bread, seasoning to taste with salt and pepper.

Variations:  Try adding fennel, garlic scapes, and vary the cabbage (try bok choi, or napa cabbage, etc.)  This can easily be made without the kielbasa.  Try adding white beans.  The possibilities are endless.

Photo and recipe by Tod Dimmick

Roasted Roots

Photo:
Tod Dimmick










I've been playing with variations on this Wolfgang Puck recipe for years. It's a terrific destination root vegetables, and a perfect addition to the Thanksgiving table.

Prep Time: 30 min
Cook Time: 1 hour
Serves: 10 to 12

INGREDIENTS
2-3 large beets
4-5 carrots, peeled and cut into 1” chunks
3 small turnips, peeled and cut into 1” chunks
2 small rutabaga, peeled and cut into 1” chunks
6 to 8 potatoes, scrubbed and and cut into 1” chunks
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and cut into 1” chunks
1 celery root, trimmed and cut into 1” chunks
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

DIRECTIONS
Heat 4 cups of water in a saucepan over medium heat. When the water reaches boiling, boil the beets for 15 minutes.

While the beets are cooking, preheat the oven to 400F. Place the beets in ice water for a minute, and slip off their skins. Slice beets into 1/5 inch slices. Put the beets and the rest of the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

Served up by Tod Dimmick

Powisset Chicken Salad

This crunchy, refreshing salad couldn't be simpler to prepare, and is perfect for a hot weather meal.  Talk about incentive to cook extra chicken the night before.

Prep time:  15 minutes
Serves:  4

INGREDIENTS
1 1/2 cups cooked chicken meat, 1/2 inch dice
1 - 1 1/2 cups chopped carrot, 1/2 inch dice
1 cup arugula, chopped
1/2 cup chopped parsley
1 apple, peel on, sliced and chopped
3 tablespoons slivered almonds
2 tablespoons shredded Parmesan
Juice of 1 lemon (2-3 tablespoons)
3 tablespoons olive oil
Salt
Pepper

DIRECTIONS
Toss the chicken, carrot, arugula, parsley, apple, almonds and Parmesan with the lemon juice and olive oil.  Serve, seasoning to taste with salt and pepper.

A cool white or rosé alongside makes the picture complete.

Photo and Recipe by Tod Dimmick

Vegetable Stew with Greens and Carrots

On the day I made this hearty soup, the high temperature was 4 degrees.  This hearty bowl of goodness proved equal to the task.

Prep time:  15 minutes
Cook time:  30 minutes
Serves:  6-8

INGREDIENTS
1 1/2 cups brassica greens, coarsely chopped (kale, young broccoli leaves, cabbage, etc)
8 cups chicken or vegetable stock
2 cups tomato sauce
4 carrots shredded with a mandolin, yielding about 2 cups.
1 cup uncooked pasta, your favorite
1/2 cup whole wheat cous cous, dry
2 packed cups fresh baby spinach leaves
3 tablespoons sliced almonds for garnish (optional)

DIRECTIONS
Saute greens and set aside.

Heat stock and tomato sauce to a simmer.  Add the carrots and simmer 5 minutes.  Add the pasta, and simmer 7 minutes or until beginning to soften.  Add cous cous and cook another 3 inutes, stirring.  Add the spinach, stir and cook for a minute, or until pasta and cous cous are done.

Serve with garlic toasts.

Photo and Recipe by Tod Dimmick

Pinzimonio: Play with your food!

Play with your food!

Leave it to the Italians to turn produce into whimsical fun.  Pinzimonio is a raw vegetable antipasto that can be as simple or as complicated as you'd like to make it.  In this version, long skinny vegetables are bundled, ready for dipping in olive oil seasoned with lemon juice and salt.  Serve with plenty of napkins.
  
Prep time:  20 minutes
Serves  4 as an appetizer or side dish.

INGREDIENTS
1 Red Bell Pepper
1 Green Bell Pepper
2-3 Carrots, scraped, ends removed
1/2 pound long, slender green beans
1 bunch scallions, leaves separated and reserved.
1/2 cup olive oil
Juice from 1/2 lemon
Salt

DIRECTIONS
Slice peppers and carrots into long thin spears (about 1/8 to 1/4" wide).  Bundle a variety of spears and gently tie with scallion leaves.  Assemble these packets on a tray.

Distribute the oil and lemon juice between 4 ramekins or small bowls.  Dip a bundle into the oil, sprinkle with a little salt, and crunch.

Tip:  Scallion leaves are easier to tie if you leave them out on the counter for an hour so that the leaves lose some of their water and soften.  (This is the only recipe I can think of where I recommend a vegetable less than fresh!)

Photo and recipe by  Tod Dimmick

Carrot Raisin Bran Muffins

A couple of these for breakfast and the day looks a whole lot brighter.


Prep time: 15 minutes
Cook time: 20 minutes
Yield: 12 big muffins

INGREDIENTS
2 eggs, whisked
1 cup buttermilk or regular milk
1/2 cup yogurt
¼ cup canola or olive oil
2 cups whole wheat flour
1 cup wheat bran
1 cup sugar or equivalent
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
pinch tsp salt
1 cup shredded carrots
2/3 cup currants (Or raisins)

DIRECTIONS

Preheat your oven to 400F.  Whisk the eggs in a large bowl.  Add the milk, yogurt, and the olive oil, and whisk again. Set aside.

In another bowl mix the flour, bran, sweetener, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt.  Stir the liquids into the dry ingredients until just blended into a thick dough. Do not overmix. Then stir in the shredded carrots and the currants. Spoon muffin batter into muffin cups.

Bake for 18 minutes, or until just firm.  Tip:  Don't overcook whole grain muffins (they'll dry out).

Photo and Recipe by Tod Dimmick

Stew of sausage, basil, potatoes, carrots, & caramelized onions

Fresh basil frames this picture with minty, pungent flavor.  This recipe is oriented towards the simplicity of a one pot meal.  For added flavor, grill the sausages separately and add to the soup with the spaghetti.

Prep time: 20 minutes
Cook time:  30 minutes
Serves: 4-6

INGREDIENTS

Olive oil
1 pound merguez sausage (or your favorite), cut into 1/4 inch slices.

1 cup onion, 1/4 inch dice

2 cloves garlic, crushed

2 cups carrots in 1/4 inch wide slices

2 cups potatoes, 1/2 inch dice

1 tablespoon fresh Oregano, minced

1 teaspoon fresh rosemary, minced
3-4 cups broth, room temperature or warm
1/2 cup dry spaghetti 

2 cups coarsely chopped fresh basil 

DIRECTIONS
Heat a medium sturdy stock pot over medium heat.  Add enough olive oil to barely coat the bottom of the pot, and cook the sausage slices and onion for 6 minutes, stirring, or until sausage is cooked and onion is soft.  Add the garlic, carrots, potatoes, oregano and rosemary and cook for 5 minutes, stirring.  Add the stock and bring to a gentle boil, and cook for 5 minutes.  Add the pasta, and cook for 6-7 minutes or until pasta is al dente and potatoes are just soft.  Stir in the basil, heat for another 30 seconds, and serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Summer Slaw

This cool, crunchy, savory salad makes good use of sturdy summer veggies.

Prep time:  20 minutes
Serves:  4-6

INGREDIENTS
3 scallions
2 small fennel bulbs (about 1 cup when shredded)
1/2 head arrowhead cabbage (about 2 cups when shredded)
1 Hakurei Turnip (about 1/2 cup when shredded), greens separated and coarsely chopped
4 small or 2 large carrots (about 1 cup when shredded)
1 cup chopped basil
2 tablespoons minced fresh sage
2 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
1/4 cup crumbled feta cheese
Freshly-ground black pepper

DIRECTIONS
Using a food processor equipped with the coarse shredding wheel, process the scallions, fennel, cabbage, turnip, and carrots.  Scrape vegetables into a serving bowl, and stir in the basil, sage, lemon juice and olive oil.   Serve, sprinkling with feta and black pepper.

Photos and recipe by Tod Dimmick

Sausage and Veggie Skillet Meal

This simple dish proves the assertion that comfort food can be fast, delicious, and loaded with veggies.  

Prep time:  10 minutes

Cook time: 15 minutes

Serves:  4-6

INGREDIENTS

1 pound ground Italian sausage meat

1 teaspoon Italian seasoning (or a mixture of oregano, basil, rosemary & thyme)

2 large carrots, 1/4 inch slices (about 1 1/2 cups)

1 1/2 cups fresh green beans cut into 1/2 inch pieces

3-4 scallions, white and light green parts in 1/4 inch dice, dark green parts reserved for another use

2 cloves garlic, crushed

1 1/2 to 2 cups corn kernels (about two ears) 

Salt

Pepper

DIRECTIONS

Heat a large skillet over medium heat and add the sausage, Italian seasoning, and carrots.  Cook for 5 minutes, stirring, then add the scallions, green beans, and garlic.  Cook for another 5 minutes, stirring, or until the sausage is just done and the carrots and beans are beginning to turn tender.  Add the corn and cook for 3 minutes, stirring.  Season to taste with salt and pepper

Serve as is, or over pasta or rice.  A glass of rosé would also be nice.

Variation: Make it vegetarian by omitting the sausage.  You could also add mushrooms regardless of whether you're using the sausage, add them with the green beans.

Tip:  Add leftovers to chicken or vegetable stock, along with a handful of rice or pasta, for a quick and hearty soup

Photo and Recipe by Tod Dimmick

Homemade Pasta Sauce!

When nature hands you a ton of tomatoes, make sauce to freeze or can for the winter.  The mess you make here will be amply rewarded with summer flavor in February.








Here are two methods , one that requires peeling for a smoother, more traditional sauce, the second faster and a little bit coarser, but the same terrific flavor.

Prep time:  70 minutes
Cook time:  3 hours
Yield:  6-8 cups of sauce

INGREDIENTS
10-15 ripe tomatoes
3-4 TB olive oil
1 onion, cut into 1/4 inch chunks
2 green peppers, cut into 1/4 inch chunks
2 carrots, cut into 1/4 inch chunks
1 bunch parsley, minced
1 hot pepper, minced (your favorite)
3 cloves garlic, crushed
1/4 cup fresh sage, chopped
1/4 cup fresh basil, chopped
1/2 tsp. dried oregano (or fresh)
1 TB fresh rosemary, minced
1/2 cup dry red wine
1 bay leaf1 tsp. salt
1 tsp. black pepper

DIRECTIONS (Traditional method)
Fill a large stock pot halfway with water and bring to a boil.  Set a large bowl filled 2/3 with ice water nearby, and another bowl for the cleaned tomatoes.  Place whole tomatoes in boiling water for a minute, lift out and place in the cold water bath for another minute (or more).  Remove the skin, and squeeze out the seeds as best you can.  Place these cleaned tomatoes in the empty bowl.

Dry out your stock pot (or use another).  Heat the olive oil in the bottom over medium-low heat and cook the onion, peppers, carrots, parsley, minced hot pepper, garlic, sage, basil, oregano, and rosemary for 5 minutes, stirring.  Remove from heat.

Use a food processor or blender to process the tomatoes and the vegetables.  Start by adding about 1 1/2 cups of the tomatoes, and puree them to create a liquid.  Then add the vegetables and process again to a consistency you like.  At the risk of overgeneralizing, adults seem to like their sauce with lots of texture, kids tend to like it smooth.  Return this puree to the stock pot.  Process the rest of the tomatoes, and add to the stock pot.  Add the wine, bay leaf, salt and pepper, stir, and turn the heat to medium high.  Heat to bubbling, reduce heat to low, and cook for 2-3 hours uncovered, stirring occasionally.  The sauce will reduce and thicken.  This is a good thing.

Serve fresh over pasta, or freeze/can for later.

DIRECTIONS (Easier method resulting in a more rustic sauce)
Heat the olive oil in the bottom over medium-low heat and cook the onion, peppers, carrots, parsley, minced hot pepper, garlic, sage, basil, oregano, and rosemary for 5 minutes, stirring.  While these vegetables are cooking, cut up your tomatoes into 1" chunks, peels, seeds and all.  Add the tomatoes to the rest of the vegetables, stir, and bring back to a gentle simmer.  Cook, stirring occasionally, for 2 hours or until reduced by about half.  Remove from heat, and allow mixture to cool for an hour or more.  Add the wine, salt, and pepper (omit the bay leaf).

Use a food processor to process the vegetables, working in batches to not overwhelm your machine.  Process for a minute to achieve a good, relatively smooth consistency. 

Serve fresh over pasta, or freeze/can for later.

Note:  All types of tomatoes can be used to make sauce.  Paste-type tomatoes have lower water content and yield a thicker sauce.

Photo and Recipe by Tod Dimmick

New England Cassoulet

Like chili, the definition of cassoulet inspires passionate debate.  For this version, I focused on readily available ingredients.  While there's no duck under the hood,  you'll find plenty of rich flavor in this "New England" homage to the classic dish.  The vegetables are cooked separately and combined at the last minute to preserve their independent flavors.

Prep time 30 minutes

Cook time 40 minutes (if beans are prepared and ready to use)

Serves 8-10

INGREDIENTS

6 cups prepared white beans, such as cannellini, flageolet, or great northern* 

2-3 cups vegetable or chicken broth

1 pound ground sweet Italian sausage

2 cloves garlic, crushed

1 teaspoon dried rosemary

1 teaspoon dried sage

2 tablespoons butter

6 tablespoons olive oil, separated

2 cups pearl onions or coarsely chopped onions
3 cups carrots, 1/4 inch dice

1 cup sliced spicy sausage, such as andouille or chorizo

1/4 cup purée of oven dried tomatoes, or tomato paste

Salt to taste

Freshly ground black pepper to taste

DIRECTIONS

Heat beans in stock pot with two cups broth to a bare simmer.  The objective here is not to cook the beans, but to make them hot for use when the other components are ready.  Reserve the remaining stock to use later if your cassoulet needs the moisture.

While beans are simmering, heat a large saute pan or skillet over medium heat and cook the sausage, garlic, rosemary, and sage, stirring, for 10 minutes or until done.  Scrape sausage in to a bowl to free up your saute pan.

Melt the butter and 3 tablespoons of the olive oil in the saute pan over medium heat, and add the onions.  Cook for 4 minutes, stirring.  Add 1/2 inch water in the saute pan, taking care not to splatter yourself.  Cook for 10 minutes, stirring occasionally, or until onions are soft and sweet. Scrape onions and their liquid in to a bowl separate from the sausage.

Heat the olive oil in the saute pan over medium heat and saute the carrots for 4 minutes, stirring.  Carefully add 1/2 inch of water to the skillet.  Bring water to a simmer and cook the carrots for a further 4-5 minutes, or until carrots are just tender crisp. 

Add the sausage to the beans in the stock pot.  With a slotted spoon, add the onions and carrots, reserving the cooking liquid.  Add hot sausage and tomato purée.  Now, add enough onion and carrot cooking water, and the reserved broth, to create a thick stew (this is a matter of taste, I usually add all of the liquid because I love the flavor and the soupy consistency).  Heat to a simmer, stirring.  Serve, seasoning to taste with salt and pepper.

*If you want to get really serious, Cassoulet Beans (Tarbais Beans) are available through specialty food suppliers, such as Rancho Gordo.

Tip:  If you have multiple skillets or sauté pans and like the challenge of multitasking, you can prepare the sausage, carrots and onions in parallel.  Or, if you have the time and want to minimize the mess, follow the procedure above and cook each component ingredient in turn.

Photo and Recipe by Tod Dimmick

Salad Martini

Want to serve gorgeous fresh salad vegetables in a new way? Make that salad something to toast! Obviously this is more about presentation than recipe, but isn't fun part of the objective?

Prep time: 10 Minutes
Serves: 8+ (depending on the size of your glasses!)

INGREDIENTS
1/2 of a small head fresh green cabbage (about 2 cups, shredded)
2 apples, cored and roughly sliced
5-6 radicchio leaves
2-3 carrots, scrubbed (peeled if necessary)
1 small sweet onion (about 1/2 cup when shredded
Vinaigrette (your favorite)

DIRECTIONS
Run all these ingredients through a food processor using the thin slice wheel. Toss with vinaigrette and serve as a toast to farm fresh produce.

Variations: Wow - limited only by your choice of processor-friendly vegetables. Or add chopped chicken, hard boiled egg, and/or bacon can call it a meal.

Photo & Recipe by Tod Dimmick

Green Crunch Salad

A crunchy, colorful salad.  

Prep time:  15 minutes
Serves 4

INGREDIENTS
3 large carrots (or enough to yield about 2 cups processed)
1 large stick celery (or enough to yield 1 to 1 1/2 cups processed)
1 apple cored and cut into wedges
1 cup chopped arugula
1 cup chopped young broccoli leaves
1/4 cup chopped chives
1/4 cup chopped parsley
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 cup chopped pecans
1/2 cup crumbled blue cheese

DIRECTIONS
For the salad:  Fire up your food processor and, using the thin slicing disk, slice up the carrots, apple, and celery.  Of course, slicing with a knife is always an option.  Scrape sliced vegetables into a bowl, and add the arugula, broccoli leaves, chives, and parsley.

Drizzle the lemon juice, then the olive oil, over the salad and toss to coat.  Distribute to serving plates, sprinkling with pecans and crumbled blue cheese.

Variations:  Endless.  All kinds of greens (radish greens, lettuce, turnip greens, young kale, escarole) could be used.


Photo and recipe by Tod Dimmick

Vegetable Stew

 

Fast, satisfying treatment of fresh chunky veggies. 

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4-6

INGREDIENTS

4-6 cups chicken or vegetable stock

3-4 tablespoons olive oil

3 cloves garlic, crushed

1 medium onion, 1/4" dice
2 teaspoons Italian seasoning

2 cups carrots, 1/4" dice

4 cups cabbage, 1/4" dice

2 cups chopped broccoli florets
1 can cannellini beans with liquid

Shredded Parmesan to taste
salt and pepper, to taste

DIRECTIONS

Heat the stock in a large saucepan or stock pot over medium heat.  

While stock is heating, heat the oil in a large skillet or saucepan over medium heat and cook the garlic and onion for 2 minutes, stirring.  Add the Italian seasoning and the carrots and continue cooking for another 5 minutes.  Scrape the carrot mixture from the skillet into the stock pot, along with the cabbage, heat to a simmer, and cook for 5 minutes.  Add the broccoli, and continue to simmer for 10 minutes or until carrots, cabbage, and broccoli are tender crisp.  Add the cannellini beans, heat for 30 seconds further, the serve, seasoning to taste with salt and pepper, and topping with Parmesan cheese.

Variations:  This simple method could easily be adapted to welcome other chunky vegetables such as bok choi, celery, celeriac, and others.  Add chopped sausage.


Photo and recipe by Tod Dimmick

Scallion Hummus With Fresh Carrots

There's not much that can improve on fresh farm carrots, so we won't call this "better".  We'll just call hummus the perfect partner.

Prep time:  10 minutes
Serves:  4-6 as an appetizer

INGREDIENTS
1 (15 oz.) can chickpeas, drained
2-3 tablespoons chopped fresh scallions, with additional for garnish
2 tablespoons tahini
1 clove garlic, crushedjuice from one lemon
1 teaspoon salt
2-3 tablespoons olive oil
1 bunch carrots, scrubbed and sliced into short sticks

DIRECTIONS
Add the chickpeas, 2 tablespoons of the scallions, tahini, garlic, and lemon juice to a food processor with the blade attachment, put on the cover, turn it on, and slowly add the olive oil in a thin stream through the feeder tube as the hummus processes.  Stop when you have achieved the consistency you like:  the longer you go, the creamier it will get.  Test for flavor - at this point you can add a little more salt, lemon juice, or scallion if you like.

Scrape hummus into a serving bowl surrounded by fresh carrots, and watch it all disappear.  Crrrrunch.

Served up by Tod Dimmick