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Radish and Kohlrabi Top Soup and Roasted Broccoli with Garlic Butter and Pine Nuts

8 Nov

In the spirit of the CSA, I’ve dedicated myself to using as much of the produce as possible.  My desire to use the greens of the radish and the kohlrabi is what inspired this yummy soup.  If you don’t have kohlrabi available, it would be just as delicious (I imagine) by doubling the radish greens.  We both enjoyed the bitter edge to this soup, imparted from the radish and kohlrabi greens.  It was balanced nicely by the creaminess of the potato.  The sweetness of the Roasted Broccoli with Garlic Butter and Pine Nuts played perfectly against the Radish and Kohlrabi Top Soup.  Despite the fact that this meal was veggie-heavy, it was pretty filling thanks to the potatoes.  I really enjoyed using the radish and kohlrabi greens and am looking forward to finding some more ways to use similar ingredients in the future.

Radish Top Soup and Roasted Broccoli

Radish Top Soup:

Adapted from allrecipes.com

2 tbs. butter

1 large onion, diced

2 medium potatoes, sliced

2 cups raw radish greens

2 cups raw kohlrabi greens

4 cups homemade chicken stock

Kosher salt and freshly cracked black pepper

1 batch radish chips

Melt butter in large saucepan over medium heat.  Add onion and sauté until translucent, roughly 5-8 minutes.  Season with kosher salt and freshly cracked black pepper.

Mix in potatoes and radish greens and stir to coat thoroughly with butter.  Pour  in the chicken broth and bring the mixture to a boil.  Reduce heat and simmer 30 minutes or until potatoes are cooked through.  The starches from the potatoes should have released, giving a “cloudy” look to the chicken stock.

Transfer to a food processor and blend until mostly smooth with some whole pieces of potato and larger pieces of radish/kohlrabi greens (as always, this may need to be done in batches).

Return to saucepan and simmer until heated through.  Taste for seasonings.

Serve garnished with radish chips.

Roasted Broccoli with Garlic Butter and Cashews:

Adapted from allrecipes.com

1 medium head fresh broccoli, cut into bite size pieces (stems peeled)

2 tbs. Brummel & Brown butter substitute

1 tbs. unsalted butter

1 tbs. olive oil

1/2 tbs. brown sugar

1 1/2 tbs. soy sauce

1 tsp. white wine vinegar

Freshly cracked black pepper

2 cloves garlic, thinly sliced

1/3 cup pine nuts

Preheat oven to 350º.

Heat about 1″ of water in the bottom of a large stock pot.  Add steaming basket and broccoli and steam, covered, until slightly tender but still crisp, roughly 3 minutes.  Drain broccoli and place in a small casserole dish.

While broccoli is cooking, melt Brummel & Brown and butter over medium heat in a medium sauté pan.  Add garlic and sauté 3-4 minutes until tender and golden brown.  Add brown sugar, soy sauce, vinegar, and pepper.  Stir to combine and bring the mixture to a simmer.  Remove from heat and add to broccoli.  Toss well to coat the broccoli.

Roast, uncovered, twenty minutes or until some of the edges of the broccoli have browned.  Remove from oven and add cashews.  Mix well and serve.

Warm Red Lettuce and Butter Bean Salad with Pancetta and Radish Chips

8 Nov

Can salads be comfort food?  This salad definitively and resoundingly answers, “Yes!”

As you may be able to tell from the limited number of salad recipes on this blog, salads are not something I make at home a lot.  I order them when we go out, but they just aren’t at the top of my list when it comes to things to make at home.  However, the abundance of lettuce and greens we received from the CSA this week led me to believe I might need to change my tune.  I was surprised to find that I was excessively excited about making this warm salad.  I looked forward to it all day.  I made the radish chips hours before dinner (and should have doubled the recipe, because they make an amazing snack!).  I typed up this recipe in anticipation.  I salivated at the thought of it, thinking of a new things to add as the day went on.  Why not mushrooms, I asked myself?  Why not some almonds?

I was not disappointed in this salad, even after hours of daydreaming.  It was warm, delicious, comforting, and filling.  I suppose I can’t take too much credit – fresh ingredients really elevate even the humblest dishes to something fantastic, as this dish demonstrates.

Warm Red Lettuce and Butter Bean Salad with Pancetta and Radish Chips

Salad:

1 15 oz. can butter beans, drained and rinsed

1 head red (Annapolis) lettuce, quartered (roughly 10 cups, packed)

2 cups whole crimini mushrooms, quartered

2 oz. pancetta, diced

2 tbs. balsamic vinegar

Freshly cracked black pepper

1/4 cup raw sliced almonds

In a large skillet, sauté pancetta 2-3 minutes over medium-high heat until slightly crispy and some of the fat has rendered.  Add the mushrooms and sauté 8-10 minutes until they have let off most of their moisture and are well-caramelized.

Meanwhile, heat a small skillet over medium heat.  Add almonds and toast 1-2 minutes until golden brown.  Set aside.

Add butter beans to pan with pancetta drippings and sauté 3-4 minutes until heated through.  Add balsamic vinegar, red lettuce, and toasted almonds.  Stir well and toss to combine and coat lettuce thoroughly with pancetta drippings and balsamic vinegar.  Season with additional freshly cracked black pepper.  Sauté 1-2 minutes until very slightly wilted.  Remove from sauté pan and top with radish chips (see below).

Radish Chips:

Adapted from caloriecount.com

2 salad garnish portions:

3 medium radishes, thinly sliced

Freshly cracked black pepper

Kosher salt

1 tsp. garlic powder

1 tsp. dried parsley

Non-stick cooking spray

Preheat oven to 350º.

Steam thinly sliced radishes for about 3 minutes until slightly tender with a bit of a crunch.   Cover a baking sheet with tinfoil and spray with non-stick cooking spray.  Place radish slices in single layer on baking sheet and spray with non-stick cooking spray.  Season with freshly cracked black pepper, kosher salt, and half of garlic powder and dried parsley.  Flip radishes and spray again with non-stick cooking spray.  Season again with freshly cracked black pepper, kosher salt, and remaining garlic powder and dried parsley.

Bake chips 10 minutes, flip, and bake an additional 10 minutes for a total of 20 minutes.

Let cool, uncovered, before storing.

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