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.

Split Pea Vegetable Soup with Bacon

You can, of course, leave the bacon out of this for a vegetarian version. Or substitute sausage. But the bacon is really good.

2 1/2 cups dry split peas
1 bay leaf
1 tsp mustard seeds
5-6 cups water or stock (chicken or veggie)
2-3 tsp salt, or to taste
6 medium carrots, cut into coins
1 medium onion, finely chopped
6-8 cloves garlic, minced
2-3 cups chopped cabbage
1 cup chopped cooked bacon
2-3 Tbsp red wine vinegar
Freshly ground black pepper to taste

Place the split peas, bay leaf, mustard seeds, stock or water, and salt in a soup pot. Bring to a boil, then reduce heat to low and simmer until split peas are cooked through. Add carrots, onion, garlic, and cabbage and simmer for another 10-15 minutes, or until carrots are tender. Stir in bacon, vinegar, and pepper. Taste and adjust seasonings if needed.

Serves 5-6.

Asian Snow Pea and Carrot Salad

A quick and simple summer salad straight from the garden. Substitute snap peas if you like.

1/2 lb snow peas in 1-inch lengths
1/4 early carrots, sliced thinly on the diagonal
1 1/2 Tbsp sesame oil
1 1/2 Tbsp soy sauce
1 1/2 Tbsp rice vinegar

Combine the vegetables in a bowl. Combine the oil, soy sauce, and rice vinegar and mix well, then dress the vegetables. Serve immediately.

Serves about 4.

Ginger Beef Noodle Soup

Don't be shy with the ginger here - use the full amount. And feel free to substitute other vegetables (peppers, celeriac, broccoli, even greens) depending on what you have on hand. You could also skip the beef shanks and make this with leftover pot roast if the seasonings are compatible.

2 lbs beef shanks
Canola oil
Salt and pepper
8-10 cloves garlic, minced
2 large onions diced
1/4 cup grated ginger root
2-3 large carrots, sliced into rounds
2-3 cups shelled edamame (frozen is fine)
Beef stock
2 cups egg noodles, rombi, or similar

Preheat the broiler of your oven. Lightly oil the beef shanks all over, then liberally sprinkle all over with salt and pepper. Broil for 3-5 minutes per side, until nicely browned. Set aside.

Heat a little canola oil in a soup pot, then add the garlic and onion and saute for 3-5 minutes. Add the ginger and saute for another minute or two. Add the vegetables, then the browned shanks. Pour in enough beef stock to almost cover the shanks. Bring to a boil, then reduce heat and simmer for 2-3 hours, until the beef is very tender.

Remove the shanks from the pot. Discard the bones and connective tissue and shred the meat, then return to the meat to the pot. Bring the soup back to a boil and add the noodles, then simmer vigorously until cooked through, about 8-10 minutes.  Taste the soup and adjust seasonings as needed.

Serves about 6.

Carrot and Celeriac Fried Rice with Tofu

Leftover rice + root vegetables + broiled tofu = delicious, quick, satisfying meal.  Toss a few cashews in at the end to jazz it up if you like. This is great with short grain  brown rice, which gives it extra substance. If you want more color, feel free to toss in some greens at the end.

1 lb firm or extra firm tofu, cubed

1/4 cup soy sauce, or more to taste

Canola oil

6-8 cloves garlic, minced

1-2 Tbsp grated ginger root

3 large carrots, peeled and shredded

1 large celeriac, peeled and shredded

3-4 cups cold leftover rice, preferably short grain brown rice

1/2-3/4 cup cashews (optional)

Preheat the broiler. Toss the tofu gently with the soy sauce, then spread in a single layer in a baking dish. Broil for 5 minutes, then flip the cubes and broil for another 2-3 minutes. Remove from oven and set aside.

While the tofu broils, heat some canola oil in a wok or large skillet. Add the garlic and ginger and stir fry for about 1 minute, then add the carrots and celeric. Stir fry over medium-high heat until tender. Add a little soy sauce to keep it from sticking, if needed. Add the rice and stir well. Gently stir in the broiled tofu and whatever soy sauce is in the pan. Taste and add additional soy sauce if desired. Toss in the cashews if using.

Serves about 6.

Curried Beef with Root Vegetables and Spinach

This is one of those dishes that's even better the next day. Hearty and flavorful, chock full of vegetables, it's perfect for a cold November evening. Serve this over brown rice.

Canola oil
1 medium onion, finely chopped
6-8 cloves garlic, minced
2 Tbsp grated or minced ginger root
2-3 tsp garam masala
1 lb ground beef
Salt and pepper to taste
3 large carrots, peeled and diced
1 1/2 lbs potatoes, diced
Beef stock
1/3 lb spinach, stemmed and coarsely chopped
2 Tbsp corn starch for thickening (optional)

Heat a little canola oil in a Dutch oven or soup pot. Add the onion, garlic, and ginger and saute for 2-3 minutes. Add the ground beef and brown thoroughly, then stir in the garam masala. Add salt and pepper to taste and stir well. Add carrots and potatoes, then add just enough beef stock to cover. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes. Stir in the spinach and cook until wilted.

If desired, stir together thee corn starch and about 1/3 cup of the broth from the stew, then stir the paste back into the stew and simmer until it thickens to the desired consistency.

Serve stew over rice, preferably brown.

Serves 4-6.

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.

Italian Sausage and Vegetable Stew

Warm and hearty for cold winter day.  Use sweet or hot Italian sausage according to your preference.

Olive oil
8-10 cloves garlic, minced
3 medium onions, diced
1 lb Italian sausage (sweet or hot), casings removed
1 red bell pepper, diced
2 large carrots, diced
3 cups tomatoes (canned or thawed if frozen)
2-3 tsp dried oregano
3 cups cooked red and/or white beans
Chicken stock
Salt and pepper to taste

Heat a little olive oil in a soup pot.  Add the garlic and onion and saute over medium high heat for 2-3 minutes.  Add the sausage, breaking it up with a spoon as it cooks.  Once the sausage is well cooked, use a baster to remove excess fat if desired.  Add the pepper, carrots, tomatoes, oregano, and beans, plus enough chicken stock to achieve a good consistency.  Simmer until vegetables are tender.  Once vegetables are cooked, add salt and pepper to taste.

Serves 4-6.

Gingery Asian Vegetable Soup

Good for lunch or a light supper, this veggie-heavy soup has a wonderful savory, gingery broth.  It's vegetarian as presented here, but you could substitute shredded cooked chicken for the tofu if you like. I pulled snap peas and red peppers from the freezer to combine with storage carrots, but substitute other vegetables if you like.

1 1/2 Tbsp sesame oil
1 large shallot or small onion, finely chopped
6-8 cloves garlic, minced
1 1/2 - 2 Tbsp grated ginger root
1 1/2 cups diced carrots
1 1/2 cups diced red pepper (frozen is fine)
1 cups snap peas or edamame (frozen is fine)
Vegetable stock
1/2 cup soy sauce
14 oz. firm tofu, cubed
4 oz. noodles, in roughly 2-inch lengths (lo mein, vermicelli, whatever you like)
Hot sauce (optional)

Heat the sesame oil in a soup pot.  Add the shallot, garlic, and ginger, and saute for about 2 minutes.  Add the vegetables and 4-5 cups of stock and bring to a boil.  Add the soy sauce, tofu, and noodles and reduce heat to moderate.  Cook, stirring occasionally, until noodles are done and veggies are tender.  Pass hot sauce at the table if desired.

Serves 4-6.

Caramelized Carrots and Onions

This is a very simple dish, but the whole is greater than the sum of the parts.  I was actually planning to add a little balsamic vinegar at the end (and still might another time) but it was so delicious when I tasted it that I decided to just leave it as it was.  I served this alongside roast chicken.

2-3 Tbsp olive oil
2 large carrots, julienned or shredded
3 medium onions, thinly sliced the long way
Salt to taste

Heat the olive oil in a large skillet or braising pan.  Add the carrots and onions and sprinkle with salt.  Saute over medium high heat for 2-3 minutes, then reduce heat to low.  Continue to cook, stirring occasionally, for 30 minutes or so (longer if you have the time and desire) until the onions and carrots are very soft and pleasantly sweet and caramelized.  Add additional salt if needed.

Serve hot.

Serves about 4.

Worcestershire Beef Stew

This is a fairly classic beef stew with the Worcestershire sauce amped up for more flavor.  It was inspired by a shepherd's pie dish my husband had at a little restaurant in Jeffersonville, Vermont called 158 Main (try it if you're ever in the area - homey, friendly, good food).  If you like, leave out the potatoes and serve over mashed potatoes.

2 lbs stew beef, trimmed and cubed
2 Tbsp all purpose flour
Salt and pepper
1/2 tsp paprika
Canola oil
4-5 large garlic cloves, minced
3 medium onions, finely chopped
Beef stock
3 large carrots, diced
1 medium celeriac, diced
5 medium potatoes, diced
1/3 cup Worcestershire sauce
1 bay leave
2 Tbsp tomato paste

Place the beef in a bowl and sprinkle with the flour, generous amounts of salt and pepper, and paprika.  Toss until thoroughly coated.

Heat some canola oil in a soup pot.  Add the beef and brown well, stirring a few times to cook on all sides.  Add the garlic and onion and saute for another minute or two, then deglaze the pan with beef stock.  Scrape up all the good brown stuff stuck to the bottom of the pot, as it is full of flavor.  Add carrots, celeriac, and potatoes, then enough additional beef stock to just cover it all.  Add Worcestershire sauce, bay leaf, and tomato paste.  Bring to a boil, then reduce heat and simmer for at least an hour, until the meat is nice and tender (2-3 hours wouldn't be wrong).  Taste and adjust seasonings if needed.  Serve hot.

Serves 6-8.

Roasted Fingerling and Carrot Coins

Simple but really good.  You can always add some herbs to dress it up (try rosemary, sage, thyme, or parsley), but it's not at all necessary.  If you happen to have some fancy large crystal salt lying around (I know, most people don't), use it here.  I have some that my in-laws gave me for Christmas, 'artisanal' sea salt with large but delicate crystals.  I used it in this dish and it added a nice crunch here and there, a pleasant effect.

2 lbs fingerling potatoes, cut into 1/4-inch rounds (do not peel)
3-4 large carrots, peeled and cut into 1/4-inch rounds
Olive oil
Salt and pepper

Preheat the oven to 400 degrees.  Toss the potatoes and carrots together in a roasting pan and drizzle generously with olive oil (don't be shy on this!).  Sprinkle generously with salt and freshly ground black pepper to taste and toss to coat.

Roast for 30-40 minutes, stirring once or twice about halfway through, until the vegetables are tender and starting to crisp up a little bit in places.  Serve hot.

Serves about 6.

Classic Beef Stew

No exotic spices here, just classic comfort food with plenty of flavor - perfect for a brisk day.  Make this in the middle of the afternoon and let it simmer away over very low heat until dinner time.

2 lbs stew beef, cubed
1 Tbsp all purpose flour
1/4 tsp chili powder
Salt and pepper to taste
Canola oil
3 medium onions, diced
2 1/2 - 3 lbs fingerling potatoes, cubed or in 1/2-inch rounds
3 large carrots, diced or in rounds
Beef stock
1 tsp dried thyme
3 Tbsp Worcestershire sauce

Place the beef in a bowl and toss with the flour, chili powder, and a liberal sprinkling of salt and pepper.

Heat some canola oil in a large pot.  Add the beef and brown well over high heat.  Strong browning action here will produce better flavor for the stew.

When the beef is browned, add the onions and stir well.  Continue to cook for 2-3 minutes, as the onions brown a little bit too.  Add the potatoes and carrots to the pot, then enough beef stock to cover all ingredients.  Add the thyme and Worcestershire sauce and some more salt.  Bring to a boil, then reduce heat to low and simmer until the beef is tender, at least 30 minutes - an hour or even longer would be better if you have the time.

Serves about 6.

Sweet and Spicy Roasted Root Vegetables

Pick one or use a medley: sweet potatoes, parsnips, carrots, turnips, rutabaga.

3-4 lbs root vegetables
2 Tbsp butter, melted
2 Tbsp brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cayenne pepper (optional)
3/4 tsp salt or to taste
Black pepper to taste

Preheat the oven to 450 degrees. Get a large baking sheet (or two) ready, lined with parchment paper if you like for easier cleanup.

Peel the vegetables and slice into spears. Toss in a large bowl with the butter, brown sugar, cinnamon, nutmeg, cayenne, salt and pepper.

Spread them out in a single layer (or close to it) on the baking sheet(s).

Bake for 25-30 minutes, turning once abouth halfway through, until they are soft and browned around the edges. Serve hot.

Serves about 6.

Rosemary Roasted Root Vegetables

Rosemary potatoes are pretty well known, and delicious. But the same treatment works well with all sorts of other root veggies as well. Pick a single one or a medley: potatoes, sweet potatoes, carrots, turnips, rutabaga, parsnips. Potatoes can have the skin left on if you like; peel the others. I keep a potted rosemary plant in the house so I can have fresh rosemary on hand year round.

6-8 cups cubed root vegetables
1 Tbsp chopped fresh rosemary
1 large shallot (or 3-4 cloves garlic, or 1 small onion), minced
2-3 Tbsp olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees. Place all ingredients in a 9x13-inch baking dish and toss to coat thoroughly. Roast for 30-40 minutes, stirring once or twice, until vegetables are tender.

Serves 4-6.

Carrot-Celeriac-Potato Pancakes

There's pretty much nothing in my fridge but root vegetables right now, and I'll be slowly working through them now that we're back from the holidays. This medley of carrots, celeriac, and potato with shallots and parsley made for a lovely and satisfying combination of flavors.

1 small-medium celeriac, peeled and cut into chunks
3 large potatoes, peeled and cut into chunks
3 medium carrots, peeled
2 tsp salt
2 large shallots, minced
1/4 - 1/2 cup chopped parsley (frozen is fine; use a bit less)
Pepper to taste
1/2 cup all purpose flour
2 eggs, beaten
Plain yogurt for topping

Shred the celeriac, potatoes, and carrots (easiest with the grating attachment of a food processor). Place in a colander in the sink. Sprinkle with salt, mix, and let sit for about 15 minutes. Press out excess moisture and transfer to a large bowl.

Stir the shallots, parsley, flour, and pepper into the shredded vegetables until well combined. Add the eggs and stir to coat.

Heat a large skillet (or two) and add a little canola oil. Scoop the vegetable mix into the pans with a large spoon and form pancakes. Press them together so they will hold. Pancakes should be about 1/4-1/2 inch thick. Fry until crispy on one side, about 3-4 minutes, then flip and fry until crispy on the other side and cooked through in the middle.

Serve hot, topped at the table with plain yogurt.

Serves about 4.

Beer Braised Lamb Shanks with Root Vegetables

Hearty and rich, perfect for a winter night. I usually braise with wine in a more Mediterranean style, but this channels Ireland instead. Make this on a weekend, when you can start it in the afternoon and let the lamb braise over very low heat for a few hours. It'll be falling off the bone when it's done. For the beer, choose something medium-dark and not too hoppy (unless you would enjoy that bitter note in your braise). Serve this over mashed potatoes or polenta.

4 medium lamb shanks
Olive oil
Salt and pepper
1 medium onion, chopped
4 cups cubed root vegetables (choose from carrots, parsnips, turnips, rutabaga, celeriac, winter radish)
6 garlic cloves, minced
1 tsp dried thyme
1 sprig fresh rosemary (or 2 tsp dried)
1 12-oz beer
beef broth

Preheat the oven to 500 degrees. Lightly coat the lamb shanks with olive oil, then sprinkle with salt and pepper. Brown for 20-25 minutes in the oven, turning once.

While the lamb browns in the oven, heat a little olive oil in a Dutch oven. Add the onions and root vegetables. Sprinkle in some salt and pepper. Saute over pretty high heat until they begin to get nice and browned. (This generates a ton of rich, complex flavor for your braise). Add the garlic toward the end.

When the lamb is browned, add it to the Dutch oven along with the thyme and rosemary. Pour in the beer, then add enough beef broth to cover the meat about two thirds of the way. Simmer covered for 2-3 hours (longer if you like) over very low heat.

To serve, carefully remove the lamb to a platter. Then, if desired, partially puree the remaining liquid and serve poured over the lamb and mashed potatoes or polenta. Alternatively, strain out the broth and mash the vegetables and serve them on the side. Pour a little of the braising liquid over everything.

Serves 4.

Note: if you opt to strain out the vegetables, you can save the braising liquid (try freezing it) and use it again for another dish in a similar vein. Try it with pot roast or with bone-in chicken and some veggies in the crock pot for an easy and flavorful meal.

Fall Risotto with Carrots and Leeks

Cold hardy carrots and leeks are still going strong in my garden. We'll pull them all out before the ground freezes, but until then they keep well in the soil and they continue to grow, albeit slowly. In this delicious risotto, carrots and leeks are sauteed in butter to bring out their sweetness, which contrasts pleasantly with salty Parmesan and pungent sage.

As usual, I always make risotto in the pressure cooker now, but feel free to adapt this to the old fashioned method.

3 Tbsp butter
1 1/2 cups Arborio rice
3 1/2 cups chicken or vegetable stock
1 cup finely diced carrots
1-1 1/2 cups sliced leeks
2 Tbsp minced fresh sage leaves (or 1 1/2 tsp dried)
1/4 cup grated Parmesan
Salt and pepper to taste

Heat 1 Tbsp butter in the bottom of the pressure cooker until it melts. Add the rice and saute for a minute or so, until it turns translucent. Add the stock and stir well. Put on the lid and bring the cooker to pressure. Cook at high pressure for 7 minutes, then remove from heat and release pressure.

While the rice cooks, melt the remaining 2 Tbsp butter in a skillet. Add the carrots and leeks and saute until tender, 3-5 minutes. Stir in the sage.

When the rice is done and the pressure has fallen completely, open the cooker. Stir in the vegetables and the Parmesan. Taste and add salt and pepper. Serve hot.

Serves 4-6.

Ground Beef Stew with Leeks and Root Vegetables

I sometimes use ground beef in a stew when I don't have time to let it simmer for an hour or two. You can always substitute proper stew beef, browning it at the beginning and letting it simmer until nice and tender. This a simple and easy but hearty stew, perfect for fall weather and quick enough for a weeknight. Feel free to add or substitute additional root vegetables.

1 lb ground beef
3 fat leeks, sliced in thin rounds
1 Tbsp brown mustard
1 1/2 lbs potatoes, cubed
3 medium carrots, sliced
Water and/or beef stock
1-2 tsp minced fresh sage or 1/2-1 tsp dried
Salt and pepper

Brown the beef in a large pot. Add the leeks and continue to cook over medium high heat, stirring frequently, for 2-3 minutes. Stir in the mustard, then add the potatoes and carrots and enough water and/or beef stock to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender. Add sage and salt and pepper to taste; let simmer another 5 minutes or so. Serve hot.

Serves 4-6.