Fennel Asparagus Salad is our recipe of the month—a crunchy fresh salad using all of the season’s best!

Crunchy and fresh, this salad pairs well with grilled fish, chicken, or tofu. Also delicious on a bed of spring greens with cucumber and radishes. A vegan salad that can be made ahead and holds well in refrigerator for several days.

Ingredients

• 1 large leek (white parts only)
• 1/3 cup olive oil (divided)
• 1 large fennel bulb (yielding about 2 cups)
• 4–6 large asparagus stalks
• 1 tablespoon fresh lemon thyme
• 2 tablespoons fresh lemon juice
• ¾ teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 teaspoon ground coriander
• ¼ cup almonds, lightly toasted
• ½– 1 avocado, sliced

Instructions

• Thinly slice the tender white part of the leek in half circles.  
• Add 3 tablespoons of the olive oilto a cold sauté pan. Turn burner on to medium and add the leeks.  
• Sauté until wilted and just starting to turn golden on the edges, about 6 minutes.  
• Add a pinch of saltto the leeks and set aside to cool.
• Core and shave the fennel bulb with a mandolin, peeler, or sharp knife, into very thin slices.  
• Slice the asparagus diagonally at similar thickness to the fennel, discarding tough ends.
• In a large bowl, add lemon thyme, lemon juice, salt, pepper, corianderand whisk in remaining olive oil.  
• Add the sautéed leeks, sliced asparagus, and fennel.  
• Toss to thoroughly incorporate dressing.
• Add avocado slices and toasted almondsto serve.

Recipe/Photo Source: Tonia Schemmel for FeastingatHome.com

Roasted Cauliflower Salad with
Creamy Honey Mustard Vinaigrette

Cauliflower and chickpeas, roasted with olive oil, smoky chipotle, paprika, and garlic until lightly charred, crisp, and delicious. All tossed together with a simple honey mustard vinaigrette.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 can (14 ounce) chickpeas, drained
• 1/4 cup extra virgin olive oil
• 1 tablespoon chipotle chili powder
• 2 teaspoons smoked paprika
• 2 cloves garlic, minced or grated
• 1/2 teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 6 cups mixed greens
• 2 Persian cucumbers, sliced
• 2 tablespoons fresh chopped chives
• 1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped
• 4 ounces feta cheese, crumbled
• 1-2 avocados, sliced

Creamy Honey Mustard Vinaigrette

• 1/4 cup extra virgin olive oil
• juice of 1 lemon
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• kosher salt

Instructions

1. Preheat oven to 425⁰ F.
2. On a large, rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.
3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.
4. To make the vinaigrette, combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.
5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge. Add the vinaigrette just before serving.

Source Recipe/Photo: www.halfbakedharvest.com

Smoky Rutabaga Carbonara

TOTAL TIME: 50 minutes
SERVES: 4

Ingredients

• 1 large rutabaga (about 1 pound)
• Olive oil
• 1 heaping tablespoon smoked or flaky sea salt
• 14 ounces of spaghetti
• 3 large organic eggs
• Black pepper
• ⅓ cup vegetarian Parmesan or vegan Parmesan-style cheese, grated, plus more to serve
• Finely grated zest of 1 unwaxed or organic lemon

 Directions

1. Peel rutabaga and cut it into roughly ½-inch-by-1-inch batons. (No need to be too precise. The measurement is just a guide.)
2. In a large frying pan, heat a little olive oil (enough to coat) over medium heat. Add rutabaga, season with smoked salt or sea salt, and add 2-3 tablespoons of water. Let rutabaga simmer until water is all gone, then continue to cook over medium-high heat, stirring regularly to avoid sticking, until rutabaga is golden brown and crisp-edged, but soft in the middle, about 15 minutes. Reduce heat to low and keep pan on heat.
3. Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Cook spaghetti according to package instructions. Crack eggs into a bowl, add a good grinding (about 1 teaspoon) of black pepper and Parmesan, and mix well.
4. Once pasta is perfectly al dente, use tongs to lift it out of the water and straight into the frying pan with the rutabaga, along with a little of the cooking water (scant ½ cup). This will cool the pan a little, stop the eggs scrambling when they are added and help the sauce emulsify.
5. Toss pasta and rutabaga together, and once pan has cooled enough that you don’t hear any sizzling, add egg mixture. Toss again until all pasta is coated in sauce. If you need to, add a little more cooking water until you have a thick, silky, creamy sauce that sticks to the pasta. Serve immediately, with more Parmesan, black pepper, and a sprinkling of lemon zest.

—Adapted from ‘One: Pot, Pan, Planet’ by Anna Jones (Knopf)

(Photo: Missy Croker)

Veggie & Mushroom Noodle Stir-Fry

Though this stir-fry recipe shows its versatility by using whole-grain noodles, long-grained brown rice works well too. Here, a quick stir-fry is transformed into a flavorful, unconventional pasta sauce. The five-spice seasoning intensified the robust flavor of the mushrooms. This recipe also calls for chopped, crisp veggies, so use your nutritional needs and tastebuds to guide your choice(s). And don’t skip the butter (or use vegan butter, if you prefer), as it provides a beautiful richness which brings the sauce and ingredients together.

Ingredients

For the Stir-Fry:

Kosher salt & black pepper

1             Lb. of whole-grain (or 2 cups of long-grain brown rice)

4             Tbsp. neutral oil, such as grapeseed

1             Lb. mushrooms (any small variety), trimmed & cut into ¼-inch slices

2             garlic cloves, grated or minced

3-4         cups fresh, crisp vegetables, washed & cut into 3-inch pieces

1 ¼         tsp. five-spice seasoning blend

3             Tbsp. unsalted butter

2             scallions, thinly sliced

For the Sauce:

2             Tbsp. oyster sauce (or vegan mushroom oyster sauce)

2             Tbsp. maple syrup or brown sugar

1             Tbsp. low sodium soy sauce

1             Tbsp. sesame oil

1             Tbsp. chile oil or chile crisp

Instructions

1. Bring a large pot of salted water to boil. Add pasta and cook according to package instructions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta. (If using long-grained brown rice, prepare according to package instructions.)
2. Meanwhile, heat a large (12-inch) deep skillet over medium high heat. When hot, add 2 Tbsp. oil and the mushrooms. Cook for 7-8 minutes, giving it a stir every 2 minutes or so. The mushrooms will release a lot of liquid, but it will evaporate as it cooks. When the mushrooms start to turn golden, add the garlic, five-spice seasoning, and ½ tsp. each salt & black pepper, then cook for 1 minute. Transfer the mushrooms to a place and set aside.
3. While the mushrooms are cooking, make the sauce. In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil & chile oil with ¼ cup water until combined. Set aside.
4. Heat the same skillet back over medium-high heat. Add the remaining 2 Tbsp. soil and the veggies. Season with salt & pepper and cook for 4-5 minutes, tossing occasionally, until the veggies are tender but still crisp. Add the noodles (or rice) to the pan, along with the sauce & butter. Using tongs, toss to combine, then add the reserved pasta cooking water (if using), ¼ cup at a time to just loosen the sauce. When the butter has melted, add the mushrooms, and toss again. Remove from the heat and serve topped with scallions.

(Recipe & Photo Source: Hetty McKinnon for NYTimes Cooking)

HEALTHY MASHED POTATOES

This recipe for mashed potatoes is full in flavor, but low in calories. These lighter mashed potatoes are made with naturally buttery Yukon potatoes, boiled with whole garlic cloves, and then mashed with low-fat sour cream, vegetable broth, and a tad of butter. For another healthier take on mashed potatoes using root veggies, consider trying this recipe at www.armagazine.com/mashed-veg-formula.

Source | www.feelgoodfoodie.net
Servings | 5
Total Time | 30 minutes

INGREDIENTS

• 2 pounds Yukon gold potatoes, peeled & cut into 2” chunks
• 4 garlic cloves, peeled and halved
• ½ cup low-fat sour cream or plain yogurt
• 2 Tbsp. butter or olive oil
• Salt & pepper to taste
• Fresh herbs like thyme, chives, or parsley for serving

               Photo:  Feelgoodfoodie.com

INSTRUCTIONS

1. Bring a large pot of salted water to boil. Place the diced potatoes and garlic inside the pot. Cook covered until the potatoes are tender, about 15 to 20 minutes.
2. Drain and return the potatoes and garlic to the pot. Add the sour cream, vegetable broth, and butter. Using a fork, masher, or electric beaters, mash the potatoes until smooth or until your desired consistency. Season with salt & pepper to tase.
3. Serve warm and top with fresh herbs.

NO-CHEESE SAUCE

This low-fat sauce makes a great Mac & “Cheese” or can be used in scalloped potatoes. Best of all, it takes only about 5 minutes to put together. If your onions are strong, blanch them in boiling water for a few minutes before adding them to the blender.

Source  Forks Over Knives – The Cookbook

Makes about 2 ½ cups

INGREDIENTS

• 1 large yellow onion, peeled & coarsely chopped
• 1 large red bell pepper, seeded & coarsely chopped
• 3 Tbsp. cashews, toasted
• 1 Tbsp. tahini
• 1 cup nutritional yeast
• Salt & pepper to taste (add ½ tsp of nutmeg to add more flavor)

INSTRUCTIONS

Combine all ingredients in a blender in the order given and puree until smooth and creamy, adding up to ½ cup of water if necessary to achieve a smooth consistency.

Photo:  

By Cassandra D’Antonio (SEMG 2012),
Chair of the Garden2Table Committee

September. “Here we are, in the belly of summer. Time to make the most of the season’s bountiful produce before it’s gone!” No, I didn’t come up with that byline; Kate Workman of the Associated Press cleverly did. “Last Call for Tomatoes and Corn!” shouted a headline this week from a New York Times Cooking email. The end of August, when I am writing this column, seems like the traditional (if not official) end of summer. It is with these thoughts that this column begins, with a story of a long road trip to the Midwest, a trip to a fabulous farmer’s market in Saugatuck, Michigan, and ends with the creation of a lot of no-recipe recipes to make good use of the produce that I overpurchased—a tendency I have, and do not regret.

As noted in the Wall Street Journal this week, airline travel picked up in August, with nearly two million passengers having passed through TSA checkpoints each day on average—more than twice the rate a year earlier. However, the increase in airline traffic posed numerous problems to several airlines. Lack of staff, including pilots and attendants, soon became insurmountable. These issues then posed irreconcilable issues for those of us whom had reservations for months, which included the airline notifying us of constant changes to departure and arrival times and even dates.

My husband and I had planned a 12-day trip back to southwest Michigan to stay at my grandmother’s cottage nestled in the woods of Lake Michigan. I hadn’t been back in 20 years, since my grandma had passed, and was anxious to see long-distant aunts, uncles, and cousins, and to find comfort again in the happy place of my childhood. After one too many reservation changes, we decided to hop in our vehicle and brave the 1,550-mile, 22-hour plus trip, because “hey we hadn’t done this since our kids were little and it would be an exciting adventure.” The trip there was pleasant enough. We decided on a slightly longer route to avoid the interstates and interchanges of the shorter route’s major cities by taking I-40 to Little Rock, AK and then heading north on highways and state roads through the quaint farming towns of Missouri, Illinois, and Indiana. I can now truly say that I have seen enough corn and soybean fields to last a lifetime.

Once we arrived at our destination, slightly up the highway from St. Joseph, MI, we found ourselves in a heat wave and a cottage

with no air conditioning. The cottage had also much changed after two owners—though too often nothing is ever how we remember it—and the lake shore had narrowed and eroded due to rising tides and severe weather events over two decades. To escape the heat and humidity, we ventured up shore to Saugatuck for lunch and a visit to their biweekly farmers’ market, where I went crazy, whacko nuts, buying everything in sight. Besides the ubiquitous corn, tomatoes, and summer squash, there were also mushrooms I had never seen before and berries of every kind. An evening visit to a cousin’s mother-in-law’s 30-acre farm also ended with bags and bags of produce she kindly snuck into the back of our vehicle.

(One take-away from the tour of her farm will be the orchard of nut trees of every kind, and the delicate hazelnuts still in their frilly, velvety soft skins before they later harden.)

The heat and humidity got to us after the fifth day, so we decided to cut our visit short, a decision helped by a trip to urgent care after the dozens of insect bites on my husband’s ankles became inflamed and blistered, bites we found out were caused by sand fleas encountered at either the beach or golf course. We decided instead to make our way back home by stopping in for a two-day visit at my sister’s house outside Cincinnati, OH. After pawning off some produce on an aunt before leaving Michigan, I called my sister to tell her to be prepared for the bags of fresh fruits, vegetables, mushrooms, and herbs I was bringing along. And this is where the story gets good—we spent the next two days creating no-recipe dishes, with some recipe dishes thrown in for good measure.

 Garden2Table “No Recipe” Recipes – September 2021

 Cheese Tortellini with Fresh Corn and Tomatoes. Blanch a large 1.5-pound container of five-cheese tortellini, drain, and let cool. Microwave two ears of corn still in their husks wrapped in wet paper towels for a few minutes. Remove the husks and silk, cut the kernels off the cob, and place on top of tortellini. I took a pint of red current tomatoes, which are the size of a large blueberry, rinsed and de-stemmed, and placed those on top, but any small tomato will do. We tossed in a pint of perlini (pearl-like balls of mozzarella) torn fresh mozzarella can also be used. Finely chop a variety of herbs (mint, oregano, parsley, basil) and sprinkle those on top.  Drizzle the dish with a good fruity olive oil and balsamic reduction and toss.  You could also add diced zucchini or other produce.

Sauteed Lion’s Mane Mushrooms. This mushroom was new to me. Large, white, and shaggy, this mushroom resembles a lion’s

Photo: Amazon.com

mane as they grow. According to healthline.com, this mushroom can be enjoyed raw, cooked, dried, or steeped as a tea, and many describe its flavor as “seafood-like.”  They also have many health benefits. I just chopped them up and sauteed them with a little butter, olive oil, and roasted garlic, and finished with a sprinkle of course sea salt and cracked pepper.

Two-Ingredient Watermelon Gelato. Cube watermelon and slice a couple of bananas and freeze. Add frozen watermelon and banana to food processor or blender, pulsing at first before pureeing until smooth. Add a little sweetener like agave, honey, coconut nectar or cassava syrup (purely optional). Serve immediately, or transfer to the freezer for an hour a more for a firmer set gelato.

Eggplant Rollatini and Pasta Alla Norma. Because I love eggplant, these are two dishes I make so often, I don’t need a recipe. In case they aren’t in your recipe repertoire, yet, I provided a link to a good recipe for both dishes, and you won’t be disappointed. Eggplant rollatini is like manicotti, but instead of pasta, thin slices of roasted eggplant are rolled up with a ricotta filling and then topped with a tomato sauce (https://www.foodnetwork.com/recipes/giada-de-laurentiis/eggplant-rollatini-recipe2-1913538).

Pasta Alla Norma is a Sicilian pasta dish with pillows of fried or roasted eggplant, marinara, and lots of basil and ricotta salata. This link provides the roasted version, as well as the recipe’s backstory: https://cookieandkate.com/pasta-alla-norma-recipe/.

Vegetable Stock. There are other dishes we threw together, but because I’m running out of space, the vegetables and herbs that were left started to look tired, so we threw them in a large stock pot with bay leaves, pepper corns, and garlic and slowly simmered with water for 6 hours, strained, ladled into plastic quart containers, and placed into freezer for later use.

I find that September is the best time to stock up on my freezer stock. Besides preparing vegetable stock, I also make pork bone stock to be later used to make a pot of pinto beans or posole, mushroom broth for maybe a risotto, and roasted acorn squash stock for soups. This month’s featured recipe is a rich roasted vegetable stock I have used often over the years. Though there are lighter stocks, this recipe is perfect for those comfort dishes we enjoy through the cold winter months.

During the waning days in the belly of summer maybe take a road trip, visit a growers’ market, and definitely take advantage of the last of the summer’s harvest by doing what you creative gardeners and cooks traditionally do, and don’t forget to stock up on your stock.

RICH ROASTED VEGETABLE STOCK

Source: The How Not to Diet Cookbook

Makes: 6 to 8 cups

Ingredients

Instructions

1. Preheat oven to 425⁰F. Line a large roasting pan or rimmed baking pan with parchment paper or silicone mat. (You may need to use two pans.) Spread the vegetables evenly in the prepared pans.
2. Roast the vegetables in the oven, stirring occasionally, until lightly browned and slightly caramelized, about 60 minutes. Remove the pan from the oven and transfer roasted vegetables to a large stock pot. Stir in the miso paste and tomato paste. Add the parsley, bay leaf, peppercorns, kombu (if using), and 4 quarts of water.

3. Bring to a boil, then lower the heat to simmer. Cook, uncovered, until the liquid is reduced by about half. Remove from heat and allow to cool.

4. Pour the broth through a colander into a large bowl or pot. To store the broth, allow it to cool completely before portioning it into containers and tight-fitted lids. Refrigerate or freeze until needed.

Photo: Vegetable Stock – Bon Appetite magazine

Note: Instead of discarding the vegetable solids, you can compost them or, after removing the bay leaf, kombu, and peppercorns, puree the vegetables and then portion and freeze in small containers for later use to enrich soups or gravies.