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.

Grilled Scallions

Grilling in November - what? But here we are, it was over 70 today and the rest of the week is supposed to be beautiful as well. So, grilling. The biggest challenge was seeing the grill in the dark...

As for scallions, well, they are one of the few fresh vegetables left in the garden - though local shiitakes still seem to be available as well and are always excellent on the grill. In the spring I made grilled ramps and loved them so much that I had been meaning to try scallions. I finally got around to it. I served these with Romesco Sauce (which I have a stash of in the freezer), but pesto (which I also have a stash of) would also be great.

5-6 large scallions per person
Olive oil
Salt and pepper
Romesco sauce, pesto, or other topping of your choice

Cut the roots of the scallions and trim the green part so they end up around 12 inches (shorter is okay if you have smaller scallions).

Spread the trimmed scallions in a single layer in a baking dish or large plate. Brush or spray all over with olive oil. Sprinkle with salt and pepper.

Grill over medium-high heat for about 1 minute per side (check after 30 seconds if you have thin-ish scallions). When browned nicely in places and floppy, they are done.

Serve hot. Pass sauce at the table.

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.

Grilled Snow Peas with Shiitakes and Scallions

If you haven't tried snow or snap peas on the grill, you should - they're great, and they're quick. Here they are excellent with shiitakes and scallions grilled alongside in an Asian marinade. You'll need a grill basket for this recipe.

2 cups shiitake mushroom caps in bite-sized chunks
3 cups snow peas, stemmed
Up to 1 bunch scallions, cut into 1 1/2- 2-inch lengths
1 Tbsp soy sauce
1 Tbsp sesame oil

Combine all ingredients in a large bowl and toss to coat. Let marinate for up to an hour if you have time; even a few minutes is good.

Heat the grill and place the vegetables into the grill basket. Grill over high heat, stirring occasionally, for 6-10 minutes, until nicely browned in places. Serve hot.

Serves 2-4.

Creamy Pasta with Early Summer Garden Veggies and Bacon

This was absolutely divine. I love it when a recipe idea turns out even better than it was in my head.

Feel free to mix and match vegetables. I really liked the snap peas in this, but you could use chopped spinach, early zucchini, or whatever else sounds good. I threw in some chopped leftover grilled chicken as well, but it's definitely optional. If you're vegetarian and want to skip the bacon, you can and it will still be good - but of course it won't be the same. In that case, I suggest adding some grated Parmesan.

1 lb cut pasta such as shells or penne rigate
1 Tbsp butter
2-3 cups snap peas (diced), fava beans, shell peas, or combination
1 bunch scallions (including green part), chopped (about 2 cups)
1 cup heavy cream
6 ounces bacon, cooked and chopped
1 cup chopped fresh basil leaves
Salt and pepper to taste

Cook the pasta in a large pot of salted boiling water. Drain when done, drizzle lightly with oil, and toss to coat.

While the pasta cooks, prepare the sauce: Melt  the butter in a Dutch oven or other large saucepan. Add the scallions and snap peas or other vegetables. Saute over medium high heat for 3-5 minutes, until the scallion greens are wilted. Add the cream, then reduce heat and simmer for another 5 minutes or so. If using snap peas, they should be tender but still retain some crunch. Stir in the bacon and basil and simmer another minute or so. Add salt and freshly ground black pepper to taste.

Pour the veggie mixture over the sauce and toss to coat well. The cream will soak into the pasta after a while if you don't serve it immediately, but that's ok. Serve hot or warm.

Serves at about 6.

Orzo Salad with Raw Corn, Zucchini, and Feta

This salad is light, fresh, and refreshing, full of the flavors of summer.  Feel free to substitute summer squash for the zucchini.

8 oz. orzo
Olive oil
2 medium zucchinis, shredded
Kernels from 3 ears of corn (sliced off)
5 garlic scapes, minced (or 1-2 minced garlic cloves)
5-6 large scallions, finely chopped
1 1/2 cups chopped fresh basil
4-6 oz crumbled feta
3 Tbsp lemon juice
2/3 cup grated Parmesan (or more to taste)
Salt and pepper to taste

Cook the orzo in a pot of salted boiling water.  Drain, then cool by rinsing in cold water and drain again.

Drizzle the cooked and cooled orzo with olive and toss to coat.  Add the remaining ingredients and mix well. Serve immediately or refrigerate until ready to eat.

Serves about 6.

Scallion and Cheddar Frittata with Dried Tomatoes

This frittata is loaded with scallions, which are just coming into season now, plus local eggs of course. Substitute spring onions if you like.  I also added dried tomatoes, a pantry staple in our house.  I still have lots left from the 2012 season.

6 eggs, beaten
1 cup shredded sharp cheddar
Salt and pepper
2 Tbsp olive oil
1 bunch scallions, chopped (about 2 cups)
1/2 cup dried tomatoes, rehydrated in hot water and chopped
Hot sauce (optional)

Combine the eggs and cheddar in a medium bowl and stir well.  Add salt and pepper.

Heat the olive oil in a 10-inch ovenproof skillet.  Add the scallions and rehydrated tomatoes and saute until the scallions start to get tender, about 1-2 minutes.  Pour the egg mixture over the vegetables and stir to combine, then reduce heat to medium-low and cook gently until the egg is mostly set.  Turn on the broiler while you do this.  When the egg is mostly set, pop the skillet under the broiler for about 2 minutes to finish cooking the top.

Serve hot or room temperature, with hot sauce if desired.

Serves 3-4.

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.

Lamb and Snap Pea Curry

This is a Southeast Asian style curry with coconut milk. Substitute shell peas for the snap peas if you like. If you don't have scapes, feel free to use a few cloves of regular garlic instead. Serve this over rice.

1 1/2 lbs ground lamb
1 cup chopped garlic scapes
1 Tbsp garam masala
1 Tbsp ground cumin
Salt and pepper to taste
1 14-oz can coconut milk (lite is fine)
3/4 lb snap peas
1 bunch scallions, sliced in rounds (white and green parts)

Cook the lamb in a Dutch oven or other large pot. When it's done, pour off the most of fat (there is likely to be a lot of it). Add the scapes, garam masala, and cumin, as well as some salt and pepper, and saute for 3-4 minutes. Add the coconut milk and simmer for 15 minutes or so. Add the snap peas and scallions at the end, cooking just until tender, 2-3 minutes. Taste and adjust seasonings if desired.

Serve hot over rice.

Serves 4-6.

Grilled Summer Squash and Onions

Grilled onions - you can use any kind you like, including scallions cut into 1- or 2-inch lengths - are flavorful, sweet, and delicious. They work well here with some of the first zucchini or summer squash of the season. Use any variety of summer squash, or a mix. Red onions make a particularly attraction combination with the squash.

4 cups cubed summer squash
2 cups sliced or cubed onion or scallions
2 Tbsp olive oil
Salt and pepper to taste
Chopped fresh herbs (optional)

Toss the squash and onion with the olive oil, salt and pepper. Grill in a grill basket over medium heat for 20-30 minutes, stirring occasionally.

Serve hot, topped if desired with a sprinkling of chopped fresh herbs (basil, parsley, oregano, dill, whatever sounds good).

Serves 4-6.

Massaman Curry with Ground Beef and Spinach

Massaman curry is a Thai curry with Indian influences, mainly in the use of ground dry spices, and if you haven't tried it, it's wonderful. The list of ingredients to make the paste is long, but it's not difficult. The paste keeps well (i.e. for months) in the fridge. One batch from this recipe will make about two curries, but you can easily double or triple it if you want. This is great in the winter with root vegetables, too. Serve over rice.

Massaman curry paste
1/4 cup dry roasted unsalted peanuts
2 shallots, chopped
5 cloves garlic
2 Tbsp minced ginger root
1 tsp ground coriander
1 1/2 tsp ground cumin
1/8 tsp ground nutmeg
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp ground cardamom
Hot chilis to taste (I used 2) or ground cayenne
2 Tbsp fish sauce (optional but recommended)
1 tsp brown sugar
1 Tbsp lime juice or to taste

To make the massaman curry paste, combine all ingredients in a mini food processor or mortar and pestle and process until it forms a nice paste. Use or refrigerate in a sealed container.

Curry dish
2 lbs ground beef
1/4 cup massaman curry paste
1 tsp red curry paste (optional but good; adds heat)
1 14-oz can coconut milk (lite is fine)
6-8 garlic scapes, chopped
1 lb potatoes, peeled and cubed (optional but good)
Salt and pepper to taste
1/4 - 1/2 lb spinach, stemmed and coarsely chopped
1 bunch scallions, sliced in rounds (optional)

To make the curry dish, start by browning the beef in a Dutch oven or other large pot. Pour off the fat, then add the the massaman curry paste and the red curry paste if using and stir to distribute well. Add the coconut milk, scapes, and potatoes and sprinkle in some salt and pepper. Cover and simmer until the potatoes are tender, 15 minutes or so.

When the potatoes are tender, uncover the pot and add the spinach and scallions (if using). Cook until tender, a few minutes, then remove from heat.

Serve hot over rice.

Serves about 6.

Gingery Late Spring Stir-Fry with Scapes, Scallions, and Greens

If this recipe sounds a bit like one I posted a month ago, you're right. It's a good example of how I take a basic recipe concept and adjust it through the year depending on what's in season at any given moment. In early May we had storage onions and garlic to mix with fresh greens; now that it's June we have scapes (or use green garlic) and scallions. I made this with Swiss chard, but spinach, arugula, kale, mustard greens, etc. would all work fine. If you use chard, put the diced stems in at the same time as the scapes and scallions.

Feel free to substitute chicken, tofu, tempeh, or whatever other protein you like for the steak.

2 Tbsp canola oil
1 lb not-too-fancy steak (like London broil or top round)
1/4 cup soy sauce, or more to taste
6-8 scapes, in 1/8-1/4-inch rounds
1 bunch scallions or spring onions, sliced in rounds (white and green parts)
1 Tbsp minced ginger
3/4 lb greens, washed and stemmed if needed (chop or not, as desired)
1 Tbsp corn starch
Salt to taste
Hot sauce (optional)

Slice the steak against the grain, about 1/4-inch thick, with slices about 2 inches long. Place it in a bowl, add 1/4 cup soy sauce, and toss to coat. Let stand for 5-10 minutes (more if you have time).

Heat 1 Tbsp of oil in a wok or very large skillet. Scoop the steak out of its bowl, leaving excess liquid behind, and cook over high heat until it reaches your desired level of doneness. Remove from the pan and set aside.

Add the remaining 1 Tbsp of oil to the wok or skillet, then add the scapes, scallions, and ginger. Stir fry over medium high heat for 3-4 minutes, then add the greens (you may have to do this in batches). Cook the greens until wilted, then add the steak back in and remove the pan from the heat.

Mix the corn starch into the soy sauce remaining from marinating the beef, then pour it into the pan. Return the pan to the heat, briefly, until the sauce thickens. Taste and adjust seasonings if needed.

Serve hot, over rice. If desired, add hot sauce at the table.

Serves 4-6.

Hunan-Style Eggplant with Bacon and Shiitake Mushrooms

This recipe is definitely a keeper. Try it, you'll like it!

Eggplant is in season right now (and abundant in my garden). Bacon can be had from local sources included Bostrom Farm, and Paul Lagreze of New England Wild Edibles sells lovely shiitake mushrooms. Serve this over rice.

1/4 cup canola oil
2 1/2 lbs eggplant, cut 1/4-1/2 inch thick (in rounds for the long skinny kind, or in quarters or eighths for the fat kind)
1/4 lb uncooked bacon, chopped
6-8 cloves garlic, minced
1/4 lb shiitake mushrooms, stemmed and chopped
1/4 cup soy sauce
1 tsp sesame oil
2 Tbsp water or stock
Asian chili sauce to taste
6-8 scallions, sliced (white and green parts)

Heat the oil in a large skillet (better than a wok in this case). Add the eggplant and cook over medium-high heat, stirring frequently, until it is all tender. (Note: eggplant absorbs oil like crazy - don't add more after the oil is all absorbed or it will get too greasy in the end.) Remove the eggplant from the skillet and set aside.

Add the bacon to the skillet and cook, stirring frequently, for about 2 minutes. Add the garlic and shiitakes and cook an additional 2 minutes or so, continuing to stir frequently. Add the soy sauce, sesame oil, water or stock, and a bit of chili sauce and stir, then add the eggplant back to the pan. Mix well to get the eggplant well coated with sauce, then cook over low heat for a few minutes so it can really absorb the flavors. Stir in the scallions and turn off the heat.

Serves about 4.

Summer Stir-Fry with Peppers and Green Beans

It was a little bit of a thrill to make this dish, full of garden veggies but without a tomato or zucchini in sight! I made this with chicken, but it would work with whatever protein you like - beef, pork, tofu, tempeh, etc. Serve this over rice.

1 lb protein of your choice
Canola oil
6 cloves garlic, minced
1 Tbsp minced ginger root
2 medium sweet onions, sliced lengthwise
1 lb green beans, cut into 1-2-inch lengths
2 red bell peppers, chopped
1-2 jalapeno or other hot peppers, seeded and minced (optional)
1/4 cup soy sauce, or to taste
1 Tbsp corn starch (optional; for thickening)
6-10 scallions, chopped
1/2-1 cup Thai basil leaves

Cook your protein in a wok or large skillet, then remove from heat and set aside.

Heat a bit of canola oil in the pan, then add the garlic, ginger, and onion and stir-fry over medium-high heat for 1-2 minutes. Add the beans, peppers, and hot pepper (if using) and stir-fry for 3-5 minutes or until the vegetables are just tender.

Stir the corn starch into the soy sauce, then add the soy sauce, scallions, and Thai basil to the pan and cook for another 1-2 minutes. Remove from heat. Serve over rice.

Serves 4-6.

Tomato Soup with Mint, Scallions, and Coconut

I am finally making a dent on the tomato situation in the freezer, and I picked up scallions and mint at the farmers market today (where I noticed several vendors had herbs - just the cold-hardier ones, but still: mint, oregano, tarragon, sage, etc.) This soup has a Southeast Asian flair.

If you use frozen tomatoes, you can thaw them first in the microwave. Or, if you plan ahead, get them out in the morning and let them thaw on the counter.

Canola oil
2 Tbsp minced ginger root
2-3 cups sliced scallions (white + green parts, kept separate)
8 cups tomatoes and their liquid (canned or frozen is fine)
Salt to taste
3/4 cup chopped fresh mint, loosely packed
1-2 Tbsp lime juice
1 cup coconut milk
A few drops of Thai fish sauce (optional)

Heat the canola oil in a soup pot, then add the ginger and the white parts of the scallions. Saute over medium-high heat for about 2 minutes, then add the tomatoes and their liquid along with some salt. Bring to a boil, then simmer for 10-15 minutes.

Puree the soup, either with an immersion blender or in batches in a blender or food processor. If you want a super-silky texture, put it through a food mill or push it through a fine sieve (I didn't bother; a more rustic texture is fine with me). Add the mint, the green parts of the scallions, lime juice, the coconut milk, and fish sauce (if using). Simmer for 5 minutes or so. Serve hot.

Serves 4-6.

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

New Potatoes with Peanut Sauce

Mmm, another tasty way to serve new potatoes, along with the scallions and cilantro in season now. You can also substitute noodles for the potatoes, though that would make rather less of a locally based dish.

1/3 - 1/2 cup soy sauce
2 Tbsp rice vinegar
3 Tbsp peanut or canola oil
2/3 cup smooth peanut butter (preferably natural)
2-3 cloves garlic, chopped
1 Tbsp grated fresh ginger
2-3 tsp chili paste
Up to 1/4 cup water
Up to 1/4 cup sugar or honey
1 1/2 - 2 lbs new potatoes, in bite-sized chunks
1/4 cup chopped scallions
2-3 Tbsp chopped fresh cilantro

Start by making the peanut sauce: Combine the soy sauce, rice vinegar, peanut oil, peanut butter, garlic, ginger, and chili paste in the blender and blend until smooth. Add water a little at a time, blending in between, to reach the desired consistency. The sauce should be thin enough to pour but thick enough to stick to the potatoes.

Taste the sauce and add a little bit of sugar or honey at a time, blending in between, until reaching the desired level of sweetness. Let the sauce sit so the flavors can blend some more while you cook the potatoes.

Boil or steam the potatoes until tender. Don’t overcook, or they will fall apart when you mix them with the sauce.

When the potatoes are cooked, toss them with the peanut sauce.

Serve topped with the scallions and/or cilantro.

Serves 4-6.

Lime-Basil Beef and Snow Peas

I think the peas are about the only thing in the garden that genuinely likes this cool, rainy weather. They have been producing bountifully, especially the snow peas. I combined them here with beef from Wheelview Farm, scapes and scallions from the farmers market, and Thai basil from the garden. Cilantro would work well, too. I used stew beef, sliced thinly, because it was what I had, but sirloin or flank steak would be better. Serve this over rice.

1 lb beef, in small chunks or slices (stew beef, sirloin, or flank steak)
3 Tbsp lime juice
3 Tbsp soy sauce
1-3 tsp Asian chili paste (to taste)
2 Tbsp grated ginger
Salt and pepper to taste
Canola oil
1-2 cups chopped scapes
3-4 scallions, in thin rounds (white and green parts)
1/2 lb snow peas
1 cup loosely packed chopped Thai basil

Combine the beef, lime juice, soy sauce, chili paste, ginger, and salt and pepper in a bowl and stir well. Let it sit for anywhere from a few minutes to an hour, stirring occasionally.

Heat about 1 Tbsp canola oil in a wok or very large skillet. Add the beef mixture and cook over high heat, stirring periodically, for 2-3 minutes or until done. Add the scapes, scallions, and snow peas and cook until just tender, about 1-2 minutes. Stir in the basil until it wilts, then remove from heat.

Serve over rice.

Serves about 4.

Stir-Fried Lamb and Snow Peas

This is an adaptation of a Mark Bittman recipe that was published in the New York Times. His version is basically just lamb; I added the scapes and peas (from my garden!). Although the form is that of a stir-fry, the flavors are more Persian than Chinese. I used some delicious lamb from Leyden Glen Farm, purchased at Green Fields Market, and scapes and scallions from the farmers market. You could use snap peas in place of the snow peas if you like. Serves this over rice.

1 lb stew lamb, trimmed of as much fat and connective tissue as possible, and cut into small cubes
1 Tbsp whole cumin seed
1/2 tsp red pepper flakes, or to taste
Salt and pepper to taste
1 Tbsp soy sauce
Canola oil
1 1/2 cups chopped scapes (about 4 oz.)
4-5 scallions (green and white parts), chopped
6 oz. snow peas

Lightly toast the cumin seed in a dry skillet over medium heat, until fragrant.

In a medium bowl, toss the lamb with the cumin seed, red pepper flakes, salt and pepper, and soy sauce until well coated.

Heat a tablespoon or so of canola oil in a large skillet (not a wok). Add the lamb, in a single layer if possible. Cook over high heat without stirring for 1 minute. Add the scapes and stir, returning the lamb to a single layer. Cook 1 more minute. Add the scallions and snow peas and stir, cooking for about 1 more minute. Add a few tablespoons of water if you like, to make a little sauce.

Serve over rice.

Serves about 4.