Garlic scapes are one of the wonderful seasonal items that we’ve seen at the market in recent weeks. I wanted to highlight this beautiful treat by using it to dress a salad. This dressing will keep in the refrigerator for at least two weeks and is an easy way to enjoy this seasonal favorite of mine.
Garlic Scape Kombucha Dressing
I lightly dress a salad of seasonal greens with this vinaigrette and serve, topped with fried slices of haloumi cheese (recipe follows) or crumbled feta and a sprinkling of nasturtium petals. To make a vegan version of this salad, roast a tray of mixed root vegetables with a generous sprinkling of sea salt and some coconut oil and use in place of the cheese.
adapted from the Wholesome Cook
Using a wooden spoon, break up the milk into large curds and stir to separate the curds and whey. Transfer the curds and whey to a microwave-safe bowl, and allow to stand for 10 minutes.
Microwave the curds for 2 minutes, stir and microwave for two more minutes. If, at this point, the curds are elastic and slightly firm, continue to the next step. Otherwise continue microwaving in 1 minute increments until you have achieved the right texture.
Line a colander or large sieve with a few layers of cheesecloth, and place inside a large bowl. Strain the curds and whey, reserving 1/2 c. of whey for the brine. Sprinkle salt over the curds and work it into the cheese with your hands. Use 1/2 T. if you prefer a mild cheese, or 1 T. if you prefer a salty cheese.
Press the cheese into a rectangular container and place in the refrigerator to cool for up to an hour. Meanwhile, make a brine using 1/2 c. of whey and water with 1 T. salt.
Remove the cheese from the mold and place in a large container. Cover with the brine and refrigerate.
To serve, slice into thin pieces and fry in an oil-less pan until golden brown on each side.
My love of Indian food is no great secret. I often find myself trying to adapt recipes so that I can sneak in some coriander and cardamom, just to keep the cravings at bay. The following is one of those cases. This recipe comes to you by way of India from my friend and fellow food-blooger, Chyela Rowe. It’s my version of her Five Farm Fritters recipe, slightly adapted to suit the vegetables that are available this time of year and to serve as a vehicle for the mint chutney I absolutely couldn’t live without last week.
Indian-spiced vegetable fritters
Halve your onion and slice it into very thin half moons. Run your knife through the onion sliced onion to create smaller pieces. Separate the kohlrabi stems from the greens and chop the greens.
In a small bowl, combine the flour, baking powder and masala.
Prepare a hot pan over medium heat. Add enough oil to coat with a thin layer and heat until shimmering.
In a large bowl, combine the vegetables, onions and greens by tossing with your hands until thoroughly mixed. Next, sprinkle the flour mixture over the vegetables and stir to coat completely. Add the whisked eggs and oil last, and stir gently to combine.
Using a fork, drop small scoops of the mixture (enough to make 2.5-3” fritters) into the pan, flattening them a little on the first side so that they’re an even thickness. Fry until the edges are golden brown, gently flip and brown the second side.
Drain the cooked fritters on an absorbent surface. Keep these in a low oven while you cook the remaining fritters. Serve warm with mint chutney on the side.
Farmers make the best cooks! This week, Stephanie Everett of Everett Heritage Farms has been kind enough to share this tempting twist on collard greens, for those of you who just can’t seem to break out of the same ol’ routine with these vitamin-packed veggies.
Mediterranean Steamed Collard Greens
Prep and Cook Time: 5 minutes (Serves 2)
1 pound collard greens, chopped
1 tsp lemon juice
1 medium clove garlic, pressed or chopped
1 TBS extra virgin olive oil
sea salt and black pepper to taste
1-1/2 TBS Sunflower seeds
1/2 sweet or red onion, sliced (add to steamers with collard greens)
6 kalamata olives, sliced
3 TBS pumpkin seeds
5 drops soy sauce
dash of cayenne pepper
Fill bottom of steamer with 2 inches of water.
While steam is building up, slice collard greens leaves into 1/2-inch slices and cut again crosswise. Cut stems into 1/4-inch slices. Let both leaves and stems sit for at least 5 minutes to enhance their health-promoting properties.
Press or chop garlic and let sit for at least 5 minutes to bring out more of its health-promoting properties.
Steam collard greens for no more than 5 minutes.
Transfer to a bowl. Toss collard greens with the Mediterranean Dressing and any of the optional ingredients you desire while they are still hot.
This sweet and savory jam is admittedly decadent–not exactly an everyday thing. However, it’s packed with flavor, so a little bit goes a long way, and I source almost all of its ingredients from our market. In light of that, and the fact that it’s the secret ingredient for my “ultimate burger” (recipe follows), I had to share it with you. Once made, this stuff keeps nicely in the fridge for a few weeks and is a fantastic slathered on sourdough toast, or as one topping for my breakfast polenta cakes (recipe to come), mixed into a salad dressing for an umami hit, or anything else you can dream up.
A note about cooking the bacon: You’re going to slice the bacon crosswise into thin pieces, or lardons. This is most easily done when the bacon is cold. However, it’s best to allow the meat to come up to room temperature before throwing it in a hot pan. When it is cold, the meat holds on to moisture that will come out in the pan and cause your bacon to poach, instead of frying up into caramelized deliciousness. I like to slice the bacon and let it come to temperature on a plate lined with a clean kitchen towel.
Add the sorghum, coffee and vinegar to the onions and garlic and raise the heat to medium. Bring to a simmer, using a wooden spoon to scrape the bottom of the pan, and cook for 2 minutes. At this point, carefully taste the mixture. If it tastes very sweet, add salt. If it tastes too sour, add a bit more sorghum or honey.
Return the bacon to the pan and stir it into the vinegar and onion mixture. Turn the heat down to low and cover. Cook, stirring occasionally, for 45 minutes. The mixture should be thick and syrupy at this point.
Pour the mixture into a food processor or Vitamix (be very careful if you’re doing this while it’s still hot), and blend into a rustic paste.
Makes about 1.5 c.
Catie’s Ultimate Burgers
To serve, cut open each bun and toast lightly. Slather the bottom half with bacon jam and the other with mayo or aioli. Make a sandwich with the burger, spread with a layer of goat cheese and topped with a generous handful of arugula, and eat immediately.
I was so thrilled to find a beautiful Napa cabbage at the farmers market last week that I instantly knew which recipe I would post here today. It was a bit difficult for me to get it down on paper, because so much of it has to do with personal taste, as well the variance in the individual ingredients. However, this grilled cabbage with yogurt sauce features so regularly on my table during the summer months that I couldn’t help but share it with you. Play around with the seasonings in the sauce and how well cooked you like your cabbage to suit your own personal taste.
Photo credit to Kyle Mackillop Photography.
Begin by preparing the yogurt sauce. Once mixed together the sauce should sit for at least thirty minutes before serving so that the flavors marry, so factor this into your dinner preparations. Whisk together the yogurt (and milk, if needed), lime juice and zest and smoked paprika. Taste and add salt. When you are satisfied with the saltiness, begin adding chipotle pepper, a little at a time, tasting after each addition. I like food very spicy so I dump in a lot, but add enough to suit your palate.
Prepare a medium hot grill.
Slice the cabbage into four wedges (or six if your cabbage is very large). Be sure to cut down through the core of the cabbage as you cut the cabbage, so that each wedge of cabbage is held together at its base by a piece of the stem. Brush lightly with oil on cut sides and grill, starting on one cut side and flipping to the other after about 2 minutes. Watch the cabbage carefully as it can burn quickly if left unattended. Grill until the cabbage is beginning to get tender but still retains some crunch.
Serve immediately, drizzled with the yogurt sauce.
Make it vegan: Substitute coconut yogurt or coconut milk for the dairy.