Vegetables – Page 5

Japanese Potato Salad

May 17, 2016

Potatoes. Baked whole or in wedges or in fries, mashed, fried. Turned into salad, soup, latkes or hash. I once interviewed a farmer who said if you didn’t know what to do with potatoes you should get out of the kitchen.

Store your potatoes in a dark, cool location. Not the refrigerator. I like to rinse mine and let them dry thoroughly before storing.

Everybody has a dozen potato salad recipes. Here’s one more.

This is “Japanese” potato salad because it uses Japanese mayonnaise. Feel free to substitute your favorite all-American brand. No Japanese hot mustard? A little horseradish will make for another all-American substitute.

Squash “Fries”

May 17, 2016

This is an old recipe from Prevention magazine. Serve with marinara as a dipping sauce, if you like.

Zucchini Frittata

May 17, 2016

This recipe from King Arthur Flour is pretty quick. You really do need to salt and sauté the squash to keep from having a watery final product. If you follow these steps, you’ll end up with beautiful wedges. It’s also just as good at room temperature or cold.

My zucchini is grated, salted and sitting in a colander as I write.

If you like, use your leek as part of the chopped onion.

Chicken-Noodle-Cabbage Salad

May 17, 2016

If you eat chicken, you’ve got at least a dozen chicken salad recipes. If you eat cabbage, you’ve got at least a dozen slaw recipes. But this is a nice change, combining some of my favorite flavors. Maybe you still have a green onion hiding in the vegetable bin?

Stir Fried Beef and Sugar Snaps

May 17, 2016

I have to laugh as I put together this recipe because my little bag of sugar snaps? It’s all gone. I ate it while I was pulling together these recipes. But maybe you showed more restraint?

It’s a long list of ingredients, but goes together really quickly. If you don’t keep oyster sauce on hand, it’s ok to just skip it.

Squash/Cucumber Bread and Butter Pickles

May 17, 2016

As far as I’m concerned, it’s never too early in the season to put up pickles! I wish I could remember where this recipe came from, but it’s full of good instructions about proper canning. If you don’t want to do the sterilizing and boiling bath canning, then make the pickles and refrigerate them as soon as the brine cools. Consider them refrigerator pickles and eat them in a week or two.

To sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. Use new lids, and sterilize them according to manufacturer’s instructions.

Kohlrabi Gratin

May 17, 2016

Last week I was all about keeping that kohlrabi raw to enjoy the beautiful purple color. This week I’m about a gratin. It’s not an everyday dish, but it’s delicious.

Cauliflower “Shrimp” Cocktail

May 17, 2016

Maybe you just want to enjoy that gorgeous head of cauliflower steamed or raw. Or maybe you need to disguise it to make it more palatable for your household. I’m a big fan of cauliflower, but I love this idea of transforming it into a fun nibble. The recipe is from Kevin Roberts, a chef in Richmond.

Stir-fried Beets with Indian Flavors

May 17, 2016

I’m a big fan of just plain old roasted beets, or raw beets grated into salads, or beets in the juicer. But if you’re looking for something different, consider this recipe.

Notes on Spring Produce

May 17, 2016

Another amazing week of vegetables. That head of romaine is just right for grilling – if you’re so inclined. I shared directions for grilling lettuce a few weeks ago, but basically – wash the head, cut it in half lengthwise, brush the cut sides with olive oil and grill. Dress it with a simple vinaigrette.…
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Category: Vegetables