One of the many advantages to living in Northern California, is having access to a wide variety of produce based on the seasons. I mean, that’s what we’re here for, right?  Farm fresh, flavorful, colorful, and uber nutritious. This past week at the farmers’ market I was hard pressed not to buy everything in sight but I settled on fennel and leeks which made for a lovely risotto.

The great thing about risottos is their versatility.  You can use almost any vegetable in combination with others, as well as herbs.  I have tried asparagus with thyme; baby artichoke with oregano; and now leek and fennel with parsley.  And because our lemons are still ripening (!), I always make sure to add a little zest to make the flavors really pop.

My preferred grain to pair with most veggies is farro, an ancient form of wheat.  It’s nutty and chewy and offers a multitude of nutrients beyond the traditional white arborio. In this case, however, the farro would be a bit overpowering for the more delicate nature of it’s accompaniments.  I’d love to hear what your favorite risotto ingredients are, too.

Leek and Fennel Risotto – Serves 4

Fennel is high in vitamin C, potassium and fiber.  It is great for digestion and soothing the stomach.  Leeks help lower cholesterol and parsley is packed with chlorophyll and calcium.

3 cups chicken broth (or vegetable stock)
1 large fennel bulb. sliced about 1/4″ thick and coarsely chopped
1 large leek, cleaned and chopped
4 tablespoons unsalted butter or ghee, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
1 tablespoon grated lemon zest
1/4 cup grated Parmesan (or goat cheese for creamy texture)
2 tablespoons chopped Italian parsley
Pepper to taste

1. Bring  broth to a simmer in a medium saucepan. Keep warm, covered.
2. Cook fennel and leek in 2 tablespoons butter with 1/4 teaspoon salt in a Dutch-oven or4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
3. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
4. Stir in 1/2 cup broth mixture and simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender, about 18 minutes.
5. Stir in leek and fennel, zest, remaining 2 tablespoons butter, parmesan, and pepper to taste.  Garnish with chopped parsley.

I just harvested the last of my radishes to make room for my next crop of beets.  This winter proved pretty challenging for growing baby vegetables, but remember, I’m a newbie gardener so that could be said for just about anything;-)  Since there are just two humans who reside here there are only so many salads with radishes one can – or is willing to – consume (and the dogs know when I sneak them into their food.) In keeping with my theme of  ‘use it up,’ I decided to make a simple dish integrating both the radish bulbs with their lovely greens.

Radishes are in their prime right now, even though they’re available all year.  Nutritionally, they are cooling in nature and about 90% water.  They are a digestive aid and help detoxify our bodies which is great for anyone starting a spring cleanse now. Radish greens also offer health bennies.  They are super high in vitamin C and also contain calcium and potassium.

Sauteed Radishes and Greens

1 TB olive oil
1-2 bunches radishes, cleaned and sliced about 1/2 inch; greens set aside
1/2 tsp. sea salt
Radish greens, cleaned, dried and coarsely chopped
1 TB fresh chopped parsley
1 TB fresh chopped chives

In skillet, warm olive oil briefly and add radishes. Sprinkle with salt and saute for about 3-4 minutes. Add 1/4 cup water and continue cooking approximately 5 minutes more until you notice a nice sheen. Add greens and herbs and cook for one minute more. Serve with fish or chicken.

Today the color green reaches beyond the hills into our clothes and onto our plates.  I thought I’d dig into the archives to support the celebration whether on St. Patrick’s Day or into spring which is just around the corner…

If you’re making Corned Beef tonite, try this mustard sauce on top.

Amy offers a great recipe for Irish soda bread, no yeast required.

Get in the spirit with these easy sauteed greens and orange-ginger sauce.

Have greens leftover?  Cook them up with eggs in the morning.

Or send them to your blender for a kick-start to your smoothie.

Do you have a favorite green recipe of your own?  Please share…and enjoy the celebration!

There are many types of radishes and all have significant health benefits.  The Daikon radish is high on that scale.  It is also one of those vegetables that on its own doesn’t scream at you with flavor, which means it will take on the seasonings you pair with it.

The Daikon radish is a Japanese white radish, milder than its red (or black) counterpart.  It’s in peak season and available at most markets now.  It can be eaten cooked or raw and provides a wonderful crunch to salads.

Daikon is very low in calories and thus a great choice if you are trying to lose weight.  It is also rich in enzymes that help in digesting fats and starchy foods.  There have been a few studies which indicate that Daikon may have some benefit in fighting or preventing cancer. Daikon is a good source of many of the same compounds that give broccoli its anti-cancer reputation.  And finally, it’s an excellent source of  phosphorus, potassium and vitamin C  – a great immune booster this time of year.

Daikon and Kale Salad – 6 Servings

Kale and chia seeds provide an extra dose of fiber. You can also add the radish greens, or save them for your green smoothie.

2 organic cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
1 tsp fine sea salt
8 ounces daikon, peeled, cut into 2×1/4-inch sticks
1-2 cooked beets, cubed or sliced into matchsticks
1/2 bunch kale, shredded
1/3 cup unseasoned rice vinegar*
2 TB raw agave, or any natural sweetener
1 TB minced fresh ginger
2 TB chopped cilantro
1 TB sesame oil, untoasted
1 tsp chia seeds
Dash cayenne pepper, more to taste

Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse, drain and pat dry with paper towels.

Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.

Stir vinegar and next 4 ingredients in large bowl to blend. Add cucumbers, radish, kale and beets; toss to coat. Cover and chill at least 30 minutes and up to 2 hours. (You may want to add beets after, as they will bleed.)

Garnish with chia seeds and cayenne pepper to taste.

*If using seasoned rice vinegar, omit sweetener

Photo credit

]]> http://www.cook4seasons.com/archives/daikon-radish-confetti-salad/feed/ 8 http://www.cook4seasons.com/archives/roasted-green-beans-with-smoked-olive-oil/ http://www.cook4seasons.com/archives/roasted-green-beans-with-smoked-olive-oil/#comments Fri, 17 Dec 2010 22:27:28 +0000 Karen http://www.cook4seasons.com/?p=2472

As most of you know I tend to be a ‘theme’ cook, meaning I like to center a meal around a series of spices or international flavors. And during the holidays, you can throw in color…especially red and green.  This seasonal green bean recipe comes from a favorite restaurant in Sonoma County called Rosso Pizzeria which features an ingredient that is an exciting discovery: smoked olive oil.

When I first encountered smoked olive oil at the farmers’ market, the purist in me kept me walking.  I couldn’t quite wrap my head around olive oil and barbecue.  But then curiosity took hold and persuaded me to at least try the product to make an educated assessment first hand.  I am now a complete convert and find that I’m using a variety of flavors year round and not just for grilling.

Two years ago Al Hartman and Brenda Chatelain created The Smoked Olive Company, producer of a unique blend of olive oils with a range of smoky flavors.  Al has food in his veins.  As the grandson of two chefs, he spent the last 40-plus years around butcher shops and smoked meats.  Al’s natural curiously about food inspired him to pursue a career in oils, searching for the ultimate smoke flavor.  

Al and Brenda don’t use just any ingredients for their product line.  They start with premium local extra virgin olive oil and cold smoke it with different types of wood.  They smoke the oil absent of heat, air and light which can destroy flavor and quality. There are no preservatives or chemicals used in the process and their proprietary blend has a patent pending.  They currently have three flavors which can be purchased online or in many gourmet food and kitchen stores.  Trust me…they make great stocking stuffers, too – or so says Santa:)

Roasted Green Beans with Smoked Olive Oil – Serves 6
You can use any flavor of the smoked olive oils…the Sonoma is my favorite and the Santa Fe gives it a little kick. It’s seasonal and colorful and the perfect side dish for Christmas.

1-1/2 pounds Romano or green beans, trimmed and lightly steamed
4 pounds heirloom tomatoes, cut & cored – or 1 can Muir Glen organic roasted diced tomatoes, drained
1 T chopped garlic
1/4 cup red wine vinegar
2 T agave syrup
1/2 tsp chopped rosemary
4 tsp sea salt
2 tsp grated lemon zest
4 tsp Sonoma Smoked Olive Oil
6 T extra virgin olive oil

For the vinaigrette – roast tomatoes & garlic over medium heat until reduced by 3/4; or use canned and saute with garlic for about 5 minutes.  Add agave, rosemary and sea salt.  Whisk in vinegar, lemon zest and both oils.

Roast the Romano beans over medium-high heat with sea salt until toasty and tender.  Garnish with the tomato vinaigrette and finish with a generous drizzle of Sonoma Smoked Olive Oil.

Summer is finally arriving here on the west coast (apologies to Easterners!) and the tomatoes are now showing color.  I’ve been busy with cooking demos at farmers’ markets and one of my most popular dishes is tabbouleh made with quinoa.  It’s a crowd pleaser and great to make in advance for backyard parties…

Quinoa (pronounced keen-wa) is an ancient gluten-free grain which originated in South America.  The Aztecs and Incas used to call it a sacred food, often referring to it as the ‘mother seed.’ Quinoa is super high in protein and iron, and has more calcium than milk!  (Pitchford,  2002.)  It is light, fluffy and super easy to cook.  It’s widely available (even Trader Joe’s carries it) and is an excellent substitute for rice in half the time. Before quinoa is cooked, it must be rinsed to remove the resin that coats the seed and imparts a bitter taste.  And to maximize digestive and nutritional benefits, its a good idea to pre-soak it a few hours before preparation.

Quinoa Tabbouleh – Serves 4-6

Tabbouleh is a Middle Eastern salad usually made with bulgur (cracked wheat.)  The quinoa makes it a little lighter with the same exotic flavors.

2 cups water
1 cup quinoa, rinsed
1 pinch sea salt
¼ cup olive oil
½ tsp sea salt
¼ cup lemon juice
3 tomatoes, diced (or, as in picture, use small cherry toms)
1 cucumber, diced
½ bunch green onions, diced
2 carrots, grated
½ cup fresh parsley, chopped
½ cup fresh mint, chopped, plus 2 sprigs for garnish
½ cup feta, crumbled
Fresh salad greens

INSTRUCTIONS
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, parsley, mint and feta. Stir in cooled quinoa. Serve on a bed of fresh greens.  Garnish with mint.

Photos featured by Napa Valley photographer Carol Troy. For more information, you can find Carol on Facebook.

I have fun with food.  Love bringing home fresh veggies from the farmers’ market and whipping up new dishes based on what’s in season.  I love gadgets, too – not the fancy ones, but those that make our lives easier in the kitchen.  Of course, there’s the food processor, and the blender, the Microplane, and the mandoline.  Now if you haven’t played with one yet…making noodles is a great way to start…

There are many different styles (and prices) for mandolines.  Mine is in the middle and works great.  The key is to buy one with a few attachments so you can slice food into different shapes. And how fun is it to make your own ‘spaghetti’ using a vegetable?  F-U-N.

Zucchini is going gangbusters in gardens and farmers’ markets. It’s quite a versatile veggie that has many applications.  I’ve made everything from zucchini ‘carpaccio’ to zucchini bread these past few weeks.  But still my favorite standby for an easy, fresh dish is shredding zucchini in the form of noodles.

Zucchini “Pasta” with Pesto (one zucchini will yield about 2 servings)

Any type of sauce works here.  I have used a marinara with mushrooms, and lemon/olive oil with Sweet 100 tomatoes and toasted pine nuts.  The kids love it, too!

1-2 long summer squash, ends trimmed
One clove garlic, minced
1 TB olive oil
Your favorite pesto
2-4 oz. feta cheese

Using ‘toothy’ blade, grate squash lengthwise on mandoline to create spaghetti-type noodles.

In wide skillet, saute garlic in olive oil for just a minute until fragrant.  Add ‘noodles’ and saute for about 5 minutes, until slightly soft.
Stir in pesto to taste.  Add feta and top with chopped nuts, if desire.  Serve immediately.

This post is part of Pennywise Platter.

Cabbage is high in nutrients and low in calories (just 15 per cup)  and it’s quite versatile in its many applications.  Cabbage is also a vitamin powerhouse:

Vitamin A: responsible for the protection of your skin and eyes.

Vitamin C: an all important anti-oxidant which helps the mitochondria to burn fat.

Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.

Vitamin B: helps maintain reduce levels of stress and boosts energy metabolism.

The health benefits and therapeutic value of cabbage play a role in the inhibition of infections and ulcers.  It boosts the immune system’s ability to produce more antibodies and is a super cancer fighter. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system. Source

Lime and Cumin Coleslaw – Serves 4

Kefir is like a liquid yogurt, only fermented – which makes it great for digestion. I served this with babyback ribs, black beans and a red pepper cornbread.  The combination ended up taking on a Mexican theme, perfect with a margarita:)

1 medium green cabbage, shredded
2 carrots, shredded
1 TB chopped cilantro
1 lime
1/3 cup plain organic kefir (could also use yogurt)
2 tsp. toasted cumin seeds
Salt and pepper to taste
Cayenne pepper (optional)

Put cabbage, carrots and cilantro in bowl and squeeze lime all over.  Toss with kefir and cumin seeds and adjust seasoning with salt and pepper.  For an extra kick, add a sprinkle of cayenne.

This post  is part of Pennywise Platter.

While we might do a wee bit of damage to our livers tonight…this beet soup is just what the doctor ordered.  Actually, it tastes so good you might not even know that it’s a healing food, but what the heck.  That’s what I’m here for:)

Detoxifying Beet Soup – Makes 4-6 cups

Rich in antioxidants, beets also provide a phytonutrient which supports the liver.  They are also high in fiber and iron, and low in calories.  Make sure to save the greens for your egg scramble or green smoothie.  The soup can be served hot or at room temperature.

3 medium beets, washed and trimmed (save greens for your smoothie!)
2 medium carrots, peeled and trimmed
1 cup organic cultured buttermilk (I use Organic Valley)
1/2 cup fresh squeezed orange juice
1/2 cup plus 4 TB organic whole milk yogurt (Straus Dairy)
1 tablespoon grated orange zest
small bunch of chives, chopped

Put the washed beets in a pot of filtered water and boil for 45 minutes to an hour* or until the beets are soft and can be easily pierced with a fork. *30 minutes in, add carrots. Cool, remove the skins and roughly chop the cooked beets. Drain but save broth.

Combine buttermilk, 1/2 cup yogurt, orange juice, and 1 cup broth in medium bowl.

In food processor, puree beets and carrots.  Slowly add buttermilk mixture and pulse until you reach a creamy consistency (even better if you have a Vitamix.)

To serve warm, transfer soup to medium pan and set to medium heat. Season with salt and pepper.

Pour into 4 bowls, and garnish each with 1 TB yogurt, chives and orange zest.

This post is part of Pennywise Platter Thursday at Nourishing Gourmet

I’m sure you’re all planning enticing New Year’s Eve menus…and this dish will definitely fit the bill!  I adapted the recipe from another local nutritionist, Cheryl Forberg, who is the consultant for “The Biggest Loser.”  Cheryl creates dishes which are seasonal and satisfying…and just so happen to be good for you.  Sound familiar?

Walnut Arugula Pesto Stuffed Mushrooms – Makes 18

Here you start the year off right, as you indulge without breaking the scale.  And for extra health bennies, the walnuts give you a dose of Omega 3s, arugula offers vitamin A, and lemon and mushrooms help support the immune system. Caution: these will disappear in seconds, so I suggest making a double batch.

Ingredients
1/2 ounce dried mushrooms (such as porcini or shiitake)
1 cup roughly chopped cremini mushrooms
2 ounces fresh arugula, chopped
3 garlic cloves, minced
2 TB chopped walnuts, toasted
2 TB olive oil
3 TB freshly grated Parmesan cheese, divided
1 tsp. lemon zest
1/4 tsp cayenne pepper
1/4 tsp sea salt
Freshly ground black pepper
18 cremini mushrooms, about 1 1/2-inches in diameter, stems removed and hollowed out

Instructions
1. Preheat oven to 350F.
2. Combine dried mushrooms and warm water to cover. Let stand until mushrooms are tender, about 20 minutes. Gently squeeze to remove water.
3. Combine dried mushrooms, chopped cremini mushrooms, arugula, garlic and walnuts in food processor. Pulse until coarsely chopped. Add oil, 1/2 cheese, lemon, cayenne, salt and pepper. Pulse to combine.
4. Place cremini mushroom caps on a baking sheet. Spoon 1 heaping teaspoon arugula mixture into each cap and top with remaining cheese. Bake 10 minutes.