2 Tbsp. extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
6-7 cups celeriac, diced
4 cups broth
1 cup canned white beans
3/4 tsp. salt
1/4 cup tahini
1 Tbs. lemon juice
1/4 cup parsley
1/2 cup crushed pita chips
In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 3 minutes. Stir in the garlic and cook, stirring, for an additional 30 seconds. Add the celery root, broth, beans and the salt and bring to a boil. Reduce the heat to maintain a simmer and cook, covered, until the celery root is very tender, about 20 minutes.
Add the tahini and the lemon juice and, using an immersion (stick) blender, puree until smooth. (Alternatively, allow the soup to cool, then puree in batches in a blender, then reheat.) Add water or additional broth as needed to achieve desired thickness. Taste and season with more salt and/or lemon juice, if desired. Garnish with the parsley and pita chips and serve hot.
3 Tbs. butter
2 fennel bulbs thinly sliced
2 celeriac chopped
1 cup dry white wine
2 bay leaves
2 sprigs fresh thyme
6 cups water
½ cup heavy cream
For the smoky Ghee:
4 Tbs. ghee
1 tsp. caraway seed
1 tsp. smoked paprika
For the Gremolata:
¼ cup finely chopped parsley
2 cloves minced garlic
2 Tbs. finely diced celery
Grated zest of 1 lemon
Melt butter in a large heavy-bottomed pot over medium heat. Add leeks and cook until beginning to soften (2-3 min.). Add fennel and cook until softened (8-10 minutes). Add celeriac along with salt, bay leaves and thyme, stirring to combine. Add wine and simmer until mostly evaporated. Add water and bring to a simmer. Reduce heat to low and simmer until all vegetables are soft enough to puree (10-12-min.). Puree until smooth either in a blender or with an immersion blender. Re-heat over medium heat and add cream. Taste and adjust seasonings.
For Ghee: Melt ghee in saucepan over low heat. Add caraway seeds and paprika and cook stirring occasionally being careful not to scorch spices (about 4 minutes). Remove from heat, allow to cool and strain to remove solids.
For Gremolata: Add all ingredients to a small bowl and mix.
Serve soup swirled with ghee and sprinkled with gremolata.
From Mona & Jaret at tournantpdx.com
1 bunch medium or large beets (3 to 4)
1 large bunch or 2 smaller bunches beet greens (about 3/4 pound)
Salt to taste
1 plump garlic clove, cut in half, green shoot removed
¼ cup sesame tahini
2 to 4 tablespoons fresh lemon juice, to taste
2 to 4 tablespoons chopped flat-leaf parsley
Cut greens away from beets, leaving about 1/4 inch of stems. Scrub beets with vegetable brush. To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam small and medium beets for 30 minutes and large beets for 40 minutes, until you can pierce the beet to the middle with a knife or skewer. Remove from heat and allow to cool. To roast, preheat oven to 425ºF and place beets in a baking dish (or lidded ovenproof casserole). Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until they are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish.
When beets have cooled, cut away ends and slip off skins. Slice in rounds or cut into wedges or half-moons. Blanch greens in salted boiling water for about 1 minute, just until they wilt. Transfer to a bowl of cold water, then drain and squeeze out excess moisture, taking up the greens by the handful. Alternatively, steam for 2 minutes, using tongs to flip the greens over top to bottom halfway through, for 2 minutes, or until wilted. Rinse with cold water, squeeze out excess water and chop coarsely. To make sauce, purée garlic cloves with a generous pinch of salt in a mortar and pestle, or put through a garlic press. Transfer to a bowl or measuring cup and whisk in sesame tahini. Whisk in lemon juice, beginning with smaller amount. The mix will stiffen up. Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt. Taste and adjust salt and lemon juice. Line a platter with the beet greens and arrange beets on top and around greens. Drizzle on tahini sauce, sprinkle with parsley and serve.
¾ cup parsley, large stems removed
1/3 c. mint leaves
2 Tbsp. capers, drained
1 small green garlic, white and pale green part chopped
4 Tbsp. olive oil
¼ tsp. red pepper flakes
½ Tbsp. freshly squeezed lemon juice
Salt and pepper to taste
Combine all the ingredients in a food processor and pulse until roughly chopped. Can be covered and stored in the fridge for a few days until needed. Makes about ¾ cup.
- 7 oz. fresh pasta noodles (spinach fettucine is ideal)
- 7 Tbs. soft butter
- 2 Tbs. strong Dijon mustard
- 3 green onions, diced
- 2 cloves garlic, minced
- 2 tsp. balsamic vinegar
- 2 Tbs. parsley or a handful of arugula, chopped
- 1 c. bread crumbs
- 2 sun-dried tomatoes, cut in pieces
- 3-4 c. broccoli and cauliflower florets, broken into tiny pieces
- thin strip lemon peel, finely slivered
- parmesan cheese
Bring a large pot of salted water to a boil. Cream 4 Tbs. of the butter with the mustard, green onions, garlic, vinegar and parsley or arugula. Melt the remaining butter, add the bread crumbs, and fry them until they are crisp and browned. Melt the mustard butter over a low flame, add a little of the boiling pasta water and the sun-dried tomatoes. Drop the broccoli and cauliflower florets into the boiling pasta water, return to a boil, and cook about 1 minute. Scoop them out and add them to the mustard butter.
Next, cook the pasta; then add it with the lemon to the vegetables. Toss well with a pair of tongs to mix, season with salt and pepper. Serve on warm plates garnished with breadcrumbs and Parmesan.
Serves two to four.
Adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown.
- 2 1/2 pounds tuna, halibut, mahi mahi or other firm fish
- 4 lemons
- Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- Fresh chervil or parsley
- Dash of Worcestershire or red wine vinegar
Cut fish into 1 1/2 inch cubes. Using a sharp knife or peeler, remove the peel from the lemons carefully into half-inch wide strips, about half-inch in length. Remove as much of the white pith as possible. Squeeze the juice from the lemons, divide in half and set aside. Rub the fish moderately with the olive oil and lightly season with a little sea salt and black pepper. Arrange in a glass dish. Sprinkle with a couple tablespoons of fresh chervil and half of the lemon juice mixed with a dash of Worcestershire or wine vinegar, depending on type of fish. Let set for 20 to 30 minutes covered in the refrigerator. Alternate 2 to 4 fish cubes with the lemon peel on skewers. Cook the fish turning frequently for about 10 minutes over medium heat or until fish is done and juices run clear. Use remaining lemon juice to sprinkle over fish at serving along with additional chervil if desired.