Thai Peanut Slaw

Spring is here, but we're still eating storage crops. This recipe calls for carrots and celeriac alongside the cabbage, but you could sub in (or add) other root veggies like turnips or winter radishes if you like. Substitute thinly sliced red onion for the scallions if you don't have scallions on hand. And you could garnish with fresh cilantro if you have some.

1 small green cabbage, very thinly sliced
1 small celeriac root, peeled and shredded
1 large carrot, shredded
1 bunch scallions, thinly sliced (optional)
1/2 cup Peanut Sauce
3 Tbsp rice vinegar

Combine all veggies in a large bowl.

Combine peanut sauce and rice vinegar and stir well. Drizzle over the veggie mixture and toss until all veggies are coated. Refrigerate slaw for at least a few hours and up to a few days. Serve cold or room temperature..

Serves about 8.

Roasted Garlic Southwest Chicken Soup

Substantial, warming, and full of flavor. If you don't have roasted garlic on hand and don't feel like roasting some just to make this soup, go ahead and make the soup anyway. Substitute 6-8 cloves minced fresh garlic and add it with the onions.

Olive oil
1 medium onion, finely chopped
1 large red bell pepper, diced (frozen is okay)
2-3 cups corn kernels (frozen is okay)
Chicken stock
1 tsp chili powder
1 tsp ground cumin, or to taste
1 head roasted garlic, cloves peeled and minced
1 lb cooked chicken, shredded or diced
Salt and pepper to taste
1 cup shredded sharp cheddar
Optional toppings: chopped pickled chili peppers, cilantro, sour cream

Heat a little olive oil in a soup pot. Add the onion and cook for 3-5 minutes, until translucent. Add the pepper and corn,. Add the chili powder and cumin and cook for another minute. Add chicken stock to cover the vegetables. Simmer until vegetables are tender. Add the garlic and chicken, plus more stock if needed. The soup should be hearty, not too watery. Simmer another few minutes, then add salt and pepper to taste. Remove from heat. Stir in the cheddar until it melts.

Serve hot. Add toppings at the table if desired.

Serves 4-6.

Southwestern Rice and Bean Salad with Chorizo and Veggies

Cook up some rice and sausage ahead of time or use leftovers; this is a good dish for a hot night when you don't want to turn on the stove.

3-4 cups cold cooked brown rice
1 cup diced cooked chorizo
Kernels from 2 ears of corn (1-2 cups)
1 1/2 cups cooked kidney beans
3 scallions, thinly sliced
1/2 - 1 cup chopped fresh cilantro
1 large sweet red pepper, diced
1 cup shredded sharp cheddar
Salt to taste
1/2 cup plain yogurt
1 tsp ground cumin
1/2 - 1 tsp chili powder
1-2 tsp lime juice (or to taste)

Combine rice, chorizo, corn, beans, scallions, cilantro, pepper, and cheddar in a large bowl and add salt to taste.

In a small bowl, combine the yogurt, cumin, chili powder, and lime juice and mix well.

Stir the yogurt mixture into the rice mixture until everything is well coated.

Serve cold.

Serves about 6.

Southwestern Grilled Vegetables

Any seasonal vegetables will work here, but I do recommend including a tomato and some onion for their flavors. As the tomatoes soften and cook, they will spread themselves over the rest of the vegetables, contributing to the seasoning. Peppers will be nice here when they're ready. I used summer squash and eggplant along with the tomato and onion.

8 cups mixed seasonal vegetables, cubed
1 Tbsp cider vinegar
1 Tbsp canola oil
1 1/2 tsp ground cumin
1 tsp salt
Freshly ground black pepper
1/2 cup chopped fresh cilantro
A couple fresh limes, quartered (optional)

Toss the vegetables in a bowl. Combine the vinegar, oil, cumin, salt, and pepper in a small bowl and miss well. Drizzle over the vegetables and stir to coat. Let sit for up to 30 minutes if you have time.

Grill the vegetables in a grill basket. Start them over high heat, stirring every 5-7 minutes. After 10-15 minutes, reduce heat to low and continue to grill until tender, another 10-15 minutes. If you like, turn the heat back up for a few minutes at the end for additional browning.

Top the vegetables with cilantro and a drizzle of fresh lime juice at the table.

Serves about 4.

Vietnamese Grilled Eggplant Skewers

I often use a grill basket for grilling veggies in chunks, but sometimes I use skewers to mix it up. It also saves me a bit of room on the grill. Eggplant worked well here, but you could use whatever vegetables you like. If you use bamboo skewers, be sure to soak them well ahead of time; I use these bendy stainless steel ones that hook together in a loop.

Nuoc Cham:
2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1/4 tsp salt

Skewers:
2 medium Asian eggplants (the long skinny ones), in rounds or cubes (peeled or not as desired)
1 Tbsp canola oil
1 Tbsp rice vinegar
Salt
1/2 cup chopped herbs: Cilantro, Thai basil, mint, or a combination

Make the Nuoc Cham first so it has time for the flavors to blend while you prepare the skewers.

Toss the eggplant chunks with the canola oil and rice vinegar. Sprinkle liberally with salt and toss. They will soak up the marinade quickly. Thread them onto skewers.

Grill the eggplant over medium-high heat for about four minutes per side, turning the skewers once.

Serve the eggplant hot, topping with nuoc cham and sprinkling generously with the herbs.

Serves 2-4.

Locavore Tacos

These have been a big hit with my family. I like that you can prepare all the fillings in advance and then just heat and serve at dinner time. I used beef from Freeman Farm, Sidehill Farm sour cream, local cheddar, locally grown and made tortillas from Mi Tierra, and greens and cilantro from my garden. As the season moves along, you can add local tomatoes, onions, and whatever else you like. Mix it up with different kinds of meat or beans. This is a great way to use up leftovers, too - meat, veggies, whatever.

I've been heating the tortillas on the grill several at a time, which is a big improvement over the skillet method.

12 corn tortillas (taco size)
1 lb ground beef
2 cups cooked black or pinto peans
2 tsp cumin
1 tsp chili powder (or to taste)
Salt and pepper
Chopped fresh onions or scallions
Sour cream
Shredded cheddar or jack cheese
Lettuce or other greens
Cilantro
Salsa or hot sauce

Brown the beef in a medium skillet, adding cumin, chili powder, and salt and pepper. When it's done, scoop out the meat and add the beans. Sprinkle with a touch more cumin, chili powder, and salt and pepper. If not serving immediately, refrigerate meat and beans.

When you're ready to serve, heat the tortillas just enough to make them pliable and aromatic. Pass fillings and toppings at the table, load up the tortillas, and enjoy!

Serves about 4.

Thai Peanut Curry with Pork and Vegetables

With coconut milk and peanut butter in the sauce, this is rich, savory, and very satisfying. You can make it entirely with seasonal root vegetables or, if you have peppers in the freezer, use some of those as well (as I did). If you can, pick up a little fresh cilantro at the farmers market today to go on top. Serve this over rice or tossed with noodles.

1 lb ground pork
2 medium onions, chopped
6 cloves garlic, minced
2 Tbsp minced ginger root
1 large ripe bell pepper, diced (or 1 cup diced carrots or other root veg)
2 cups peeled and cubed sweet potato
1 13.5 ounce can coconut milk (lite is ok)
1-2 tsp Thai red curry paste, or to taste
1/3 - 1/2 cup natural peanut butter (smooth or crunchy)
2 tsp lime juice, or to taste
1-2 tsp rice vinegar
1-2 tsp Thai fish sauce (optional)
Salt to taste

Brown the pork in a Dutch oven or similar deep pan. Add onions, garlic, and ginger and cook with the pork for 2-3 minutes. Add vegetables and stir well. Add coconut milk and curry paste and stir well. Cover and cook over low-medium heat until the vegetables are tender, stirring occasionally. Stir in the peanut butter, lime juice, rice vinegar, and fish sauce (if using). Taste and adjust seasonings if needed. With the peanut butter stirred in, the sauce will be fairly thick.

Serve hot over rice or toss with noodles.

Serves 4-6.

Summer Vegetable Fried Rice with Egg

Fried rice is my go-to dish when I have a bunch of leftover cooked rice in the fridge. You can throw almost anything into it, so it's a great way to clean out extra or aging veggies in the fridge or use whatever the garden is producing in bulk. The vegetables listed here are what I happened to have on hand, but feel free to mix it up. You can throw in diced leftover steak or shredded chicken, chopped bacon, etc., but I also like this version, with a fried egg on top. This makes a good sized batch - we had a few servings leftover after feeding my family. I suggest only frying up as many eggs as you are sure you will serve in the first round; you can also cook a few more later if you need to, or you can cook them up fresh for the leftovers.

Canola oil
1 medium onion, chopped
1 Tbsp grated ginger root (optional)
1 pint shiitake mushrooms, stemmed and sliced
1-2 sweet peppers, diced
1-2 hot peppers, seeded and diced (optional)
1 large carrot, diced
1-2 medium summer squashes or zucchinis, diced
4 cups cold cooked rice (white or brown)
1/4 cup soy sauce
1 cup cashew or peanut pieces, lightly toasted (optional)
1 cup Thai basil leaves or cilantro (optional)
1 egg per serving

Heat a little canola oil in a wok or large skillet. Add the onion, ginger (if using), and shiitake mushrooms and stir-fry over medium-high heat for 3-4 minutes. Add the remaining veggies and continue to stir-fry until tender by not mushy. Drizzle in a little soy sauce if the vegetables are sticking too much to the bottom of the pan.

Add the rice to the pan, breaking it up with your fingers if it is clumped. Stir to mix with the vegetables, then drizzle with the soy sauce and make sure it is well combined. Stir in the nut and Thai basil or cilantro, if using. Cover the fried rice and set aside.

Fry enough eggs to place one on top of each serving. Sunny side up makes an attractive presentation, but over easy is fine, too. Ideally the yolk should remain at least somewhat gooey so it can mix in with the fried rice as you eat.

Serves about 6.

Vietnamese Root Vegetable Hash with Fried Egg

A root vegetable hash with egg on top is a pretty yummy idea even without the the Vietnamese sauce making it special. My original idea for this dish was to turn the shredded veggies into fried pancakes, but I quickly realized it would be much faster and easier - and at least as good - to just mash a hash instead. With a food processor to do the shredding, this goes together pretty quickly. I liked the flavor of the celeriac here, but feel free to mix and match with other root veggies.

Hash with egg

Nuoc cham

Nuoc Cham
2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1/4 tsp salt

Make the Nuoc Cham first (unless you have some from a previous batch in the fridge already) so the flavors can meld while you prepare the bowls.  Combine all ingredients in a small bowl or jar and let sit.

Leftovers and a fresh egg

Root Vegetable Hash with Fried Eggs
2 large shallots or a small onion, minced
1 lb celeriac, peeled and shredded
1 lb potato, peeled and shredded
Canola oil
1 cup chopped fresh cilantro
1 tsp salt
Black pepper to taste
Butter to fry the eggs
8-10 eggs (2 per diner)

Combine the shallot or onion with the shredded celeriac and potato and mix well. Heat a tablespoon or so of canola oil in a large skillet (or wok if you don't have a large skillet) and add the shredded vegetable combination. Cook over medium-high heat, stirring frequently, until the vegetables are nearly tender. Stir in the cilantro, salt, and pepper, and continue to cook until the vegetables are completely tender. Remove from heat.

While the hash cooks, melt a little butter in another skillet and fry the eggs, a few at a time. Sunny side up makes the prettiest presentation for the dish, but cook them however you like best. Ideally the yolk should still be quite soft and oozy so that it will combine nicely with the hash once broken.  Keep the cooked eggs warm on a covered plate while you finish frying the remainder.

Serve mounds of hash on each diner's plate, topped with a fried egg or two. Pass nuoc cham at the table and top the whole dish with a couple spoonfuls before digging int.

Serves 4-5.

Coconut-Ginger Braised Chicken with Peppers and Carrots

I made this Thai-themed dish inspired by the last of the Thai basil (you can substitute cilantro, which is more plentiful this time of year) in the garden plus the colorful peppers and carrots that are coming in abundantly right now. You can use bone-in chicken parts if you like - no need to stick to thighs - but they will need to braise longer to be fully cooked. Serve this over rice.

Canola oil
2 medium shallots, finely chopped
3 Tbsp minced or grated ginger
1 1/2 - 2 lbs boneless chicken thighs
1 14-oz can coconut milk (lite is fine)
2 large sweet peppers, sliced the long way
2-3 large carrots, sliced into rounds or matchsticks
1 tsp lime juice, or to taste
Salt to taste
1/4 cup chopped Thai basil or cilantro

Heat a little canola oil in a large skillet or braising pan.  Add the shallots and ginger and saute over medium high heat for about 1 minute, then add the chicken. Brown quickly, turning over once, then add the coconut milk. Reduce heat and simmer, covered, until the chicken is cooked through.

Once the chicken is cooked through, add the vegetables and continue to simmer for a few minutes until they are tender but not too soft. Add lime juice and salt and stir to combine well. Taste and adjust seasonings if needed.  Stir in the Thai basil or cilantro and remove from heat.

Serve hot over rice.

Serves 4-6.

Vietnamese Vermicelli Bowls with Shiitakes and Bacon

Back in our California days, my husband and I ate a lot of Vietnamese food, especially these wonderful cool vermicelli bowls in hot weather.  If you get the noodles, veggies, and sauce right, you can put pretty much anything on top.  Here I've used flavorful shiitake mushrooms and bacon because I had them on hand, but you could just as soon use grilled chicken or steak (some nice marinated flank steak would be excellent), leftover roast pork, marinated tofu grilled or broiled...etc.

If you like, you can double or triple the Nuoc Cham recipe - it keeps well in the fridge for weeks at a time.

Nuoc Cham
2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1/4 tsp salt

Make the Nuoc Cham first (unless you have some from a previous batch in the fridge already) so the flavors can meld while you prepare the bowls.  Combine all ingredients in a small bowl or jar and let sit.


Vermicelli Bowls
2 Tbsp sesame oil
1/2 lb shiitake mushrooms, stemmed and sliced
1/2 lb bacon, chopped
2 Tbsp soy sauce
1/2 lb Asian rice vermicelli
1 large cucumber, shredded
A few carrots, shredded
2-3 cups shredded lettuce
1-2 cups chopped fresh mint, cilantro, and/or Thai basil

Start by preparing the shiitake-bacon topping. Heat the olive oil in a wok or large skillet.  Add the mushrooms and saute for 3-5 minutes, until mostly tender.  Add the bacon and stir-fry until cooked but not crispy.  Add the soy sauce and cook for another minute or so.  Pour off excess bacon fat (or remove with a baster) and set aside.

Cook the noodles in a large pot of salted boiling water for about 6 minutes, until al dente.  Drain and rinse under cold water until cool.

To assemble the bowls, place a generous quantity of noodles in the bottom of each bowl. Top with tidy mounds off cucumber, carrot, lettuce, and herbs, then add a spoonful of the shiitake-bacon mixture.  Top with Nuoc Cham at the table.

Serves about 4.

Cilantro Mint Sauce

A tangy, pungent sauce excellent on grilled meats or veggies.

3/4 cup mint leaves
1 1/4 cup cilantro leaves and tender stems
1 clove garlic
1 1/2 - 2 Tbsp white wine vinegar
Water
Salt to taste

Combine the mint, cilantro, garlic, and vinegar in a blender or mini food processor.  Add a splash of water if needed to process until pretty smooth.  Add salt to taste.

Makes around 3/4 cup, plenty to serve with a grilled meal for 4-6.

Cheater's Chard and Chickpea Curry

The big cheat here is jarred curry sauce, turning this into a quick and easy meal that still uses a big load of fresh local veggies.  If you want to make it from scratch, minced a bunch of garlic and fresh ginger and add it after sauteing the onions, then add some garam masala and a bit of turmeric, and round it out with a little tomato paste.  Serve this over rice.

Canola oil
1 medium onion or a couple spring onions, diced
1 lb Swiss chard, chopped (1 large bunch)
3-4 cups cooked chickpeas
1 1/2-2 cups jarred Indian curry sauce
Salt and pepper to taste
3/4 cup chopped cashews, lightly toasted
3/4 cup chopped fresh cilantro

Heat some canola oil in a large skillet or other wide bottomed pan.  Add the onions and saute over medium heat until soft and golden, about 10 minutes. Turn up the heat and add the chard (you may need to do this in batches), stirring until nicely wilted.  Add the chickpeas and the sauce and let it simmer for 5 minutes or so.  Taste and add salt and pepper if desired.

Serve over rice, topped with cashews and cilantro at the table.

Serves 4-6.

Curried Goat (or Lamb) and Eggplant Stew

Roasted eggplant forms the base of this savory Indian curry.  Simmered chunks of goat meat (or substitute lamb) make a tender, toothsome addition, but you can leave them out for a vegan version.  I get goat meat from Balky Farm in Northfield, which also offers lamb.  Particularly in ground or stew meat form, lamb and goat are essentially interchangeable.  Serve this over rice.

3 lbs eggplant,diced
4-5 cups tomatoes, seeded and diced
Canola oil
Salt and pepper to taste
1 large onion, finely chopped
1 1/2 - 2 Tbsp grated ginger root
1 Tbsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper, or to taste
1-2 lbs stew goat or lamb, cubed
Water
1/2 cup chopped fresh cilantro

Preheat the oven to 400 degrees.  Place the eggplant and about half the tomatoes in a large roasting pan.  Drizzle with oil, sprinkle with salt and pepper, and toss to coat.  Roast for about 30 minutes, stirring halfway through.

While the vegetables roast, start preparing the rest of the stew.  Heat a little oil in a soup pot, then add the onion.  Saute over low-medium heat until translucent and a bit golden, about 10 minutes.  Add the ginger, coriander, cumin, paprika, turmeric, and cayenne, and saute over low heat for 2 minutes or so to toast the spices.  Add the goat meat, turn the heat to medium, and brown well.  Add the remaining tomatoes and just enough water to cover the meat.  Bring to a boil, then reduce heat to low and simmer until the meat is pleasantly tender, 45-60 minutes.

When the meat is tender and the vegetables are roasted, add the veggies to the stew pot and stir well.  Simmer for at least a few minutes, longer if you have time, so the flavor of the spices can penetrate the eggplant.  Just before serving, stir in the cilantro.

Serve over rice.

Serves about 6.

Watermelon Salad Three Ways

Watermelon - especially good, sweet, flavorful local watermelon - is pretty great straight up.  But it also lends itself well to sweet-savory combinations, especially with sour or salty counterpoint ingredients.  You can easily freestyle with the general concept, but here are some ideas to get you going.  Quantities are basically according to your  taste and the amount of watermelon you start with; add seasonings in small amounts until you are happy with the flavor.

In all cases, start with cubed watermelon, seeded if you like.
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1. The classic: chopped fresh mint, lime juice, touch of salt

2. Diced tomato, chopped fresh cilantro, lime juice or cider vinegar, salt and pepper

3. Crumbled feta, freshly ground black pepper.  Add diced tomato or cucumber if desired.

Southwestern Orzo Salad with Raw Corn and Zucchini

This is pretty quick and easy, and good for a hot night (looks like a few of those coming up...). The only thing that needs cooking is the orzo. A food processor makes quick work of shredding the zucchini. This works as a main dish with the cheddar, or if you like you could add shredded chicken. Great for a party or a potluck.

1 1/2 cups dry orzo
1-1 1/2 lbs zucchini, shredded
5 ears corn, kernels stripped off
1 cup chopped cilantro
2 Tbsp olive oil
1 cup shredded sharp cheddar (optional)
3/4-1 cup good quality salsa
Salt to taste

Cook the orzo in a pot of salted boiling water, then drain and rise with cold water until cooled.

Toss the orzo together in a large bowl with the remaining ingredients. Refrigerate if not serving immediately.

Serves about 6 as a main dish.

Variation: Add diced raw tomatoes.

Thai Cucumber Salad

So the cucumbers have starting coming in - with a vengeance. And when you've just picked half a dozen (or more!) at once, there's nothing like cucumber salad to use them up. There are many possible variations and flavor profiles - this is just one. (Feel free to add tomatoes if desired.)

4 cups diced cucumbers (peeled if desired)
1/4 cup finely chopped red onion (or other sweet onion)
1/4 cup finely chopped Thai basil
1 Tbsp sesame oil
1 Tbsp rice vinegar
Salt to taste
Sesame seeds (optional)

Toss all ingredients except sesame seeds in a bowl until thoroughly coated. Refrigerate if not serving right away. Sprinkle lightly with sesame seeds (if using) before serving.

Serves about 4.

Variations: substitute mint or cilantro for some or all of the Thai basil.

Cold Sesame Noodles with Garden Vegetables

You can serve these noodles warm or room temperature, but they are really great served cold on a hot night. At this time of year, I like to make them with snap peas and shredded carrots, but you can use other vegetables if you like. Later in the summer, sweet red peppers are delicious here.

1 lb linguine or other pasta
1 Tbsp canola oil
2 cloves garlic, chopped
2 Tbsp minced ginger root
1/2 cup tahini
1/4 cup sesame oil
1/4 cup soy sauce
2 Tbsp rice vinegar
2-3 tsp chili paste or sriracha sauce (or to taste)
1-2 Tbsp honey or brown sugar
1 pint snap peas, stemmed
1-2 cups shredded carrots
Chopped fresh mint, cilantro, and/or Thai basil for topping (optional)

Cook the noodles in a large pot of salted boiling water. When done, drain and rinse with cold water until thoroughly cooled. Toss with canola oil and refrigerate until the sauce is ready.

Combine the garlic, ginger, tahini, sesame oil, soy sauce, rice vinegar, chili paste or sriracha, and honey or sugar in the blender. Blend until smooth, adding water 1-2 Tbsp at a time until it reaches the desired consistency (it should be creamy and pourable but not runny).

Toss the pasta with the sauce, adding the snap peas and carrots until everything is coated. Cover and refrigerate until ready to serve. (If you make these more than a few hours in advance, the sauce may thicken more than desired; in this case, drizzle the noodles with a small amount of water and toss until the sauce regains a good consistency.)

Serve cold, topped with chopped herbs if desired.

Serves about 6.

Variations: Add chopped scallions; add or substitute diced cucumber or halved cherry tomatoes.

Fresh Strawberry Mint Sauce

Use this as a topping for grilled or broiled chicken, pork, or white fish. It's sweet and tangy all at once (unless your berries are extra super sweet, you'll need a little sugar or it won't quite taste right). If you like, experiment with different herbs: in place of the mint, try cilantro or basil.

1 cup minced fresh strawberries
1/2 tsp lime juice (or to taste)
2 tsp minced fresh mint (or to taste)
Salt to taste
Sugar to taste

Combine all ingredients in a small bowl, ideally at least an hour before serving so the flavor can meld. Refrigerate if not serving within an hour.

Makes about 1 cup, enough to serve 4.

Scape and Cilantro Scramble

This made for a quick supper on a night when I was in a hurry, but if you like bold flavors with your breakfast or brunch it would work there, too.

8 eggs, beaten
3/4 cup shredded sharp cheddar
1/4 cup chopped fresh cilantro
Salt and pepper to taste
1 Tbsp butter
1/2 cup chopped garlic scapes
Salsa or hot sauce for topping (optional)

Stir together the eggs, cheddar, and cilantro in a medium bowl, then add salt and pepper. Set aside.

Melt the butter in a large skillet, then add the scapes and saute for 2-3 minutes. Pour in the egg mixture and cook over low-medium heat, stirring, until the eggs are cooked through.

Serve hot, topped with hot sauce or salsa if you like.

Serves 3-4.