Kohlrabi and Baby Leek Soup

Kohlrabi and Baby Leek Soup

Mains & Sides Recipe

My husband and I were at the Farmers Market. He wanted kohlrabi; I wanted baby leeks. I thought I’d make a soup with both. That’s essentially how this recipe was created.  And while the recipe is written for kohlrabi and baby leeks, there are some alternate ingredients included below. When visiting friends in Seattle and wanting to make it for a dinner party, kohlrabi and baby leeks weren’t available or in season. So, I used what was at hand locally and in my friends’ pantry. I know you aren’t supposed to experiment when cooking for others but I made a rutabaga, which I’ve never cooked but is from the same brassica family, and leek soup. Both soups were equally delicious and didn’t disappoint.

The flavor profile using kohlrabi versus rutabaga is mildly different – hints of sweet, peppery broccoli stem versus bitter turnip. And, the kohlrabi will create a slightly thicker soup. Pick your desired combination and enjoy!

  • 5 Tbs unsalted butter, separated, plus more for flavor if needed
  • 4 Tbs olive oil
  • 1 bunch baby leeks* (about 5-6) chopped; use entire leek
  • 1 large onion, diced
  • 3 small to medium kohlrabi,** greens and stems removed, cut into ½-inch chunks
  • 1 medium Yukon potato, peeled and cut into ½-inch chunks
  • 5 cups stock (chicken or vegetable)
  • Aleppo pepper
  • 1 bay leaf
  • 3-4 sprigs of thyme, plus extra for flavor or garnish
  • Salt and pepper
  • Pecorino Romano cheese,*** grated, for garnish

Heat 4 Tbs of butter and the olive oil in a large pot on medium heat, melting the butter until it is slightly foaming. Add baby leeks and onion and cook until the onions become slightly translucent, stirring often, about 10 minutes. Add thyme sprigs and 3 generous pinches of Aleppo pepper. Reduce heat slightly and cook until leeks or onions just start to caramelize.

Add kohlrabi, potato and 1 tsp salt. Return heat to medium and cook about 5-7 minutes.

Add stock and bay leaf. Bring to boil. Reduce heat and simmer for 25 to 30 minutes, or until kohlrabi and potato are tender.

Remove pot from heat and discard bay leaf and thyme stems. Purée mixture with a hand blender until smooth and creamy. Add stock to thin or cook longer to reach your desired consistency. Taste and add chopped thyme, Aleppo pepper, salt and/or pepper to adjust seasonings as needed. Butter can also be added if desired (which I did for the rutabaga variation.)

Return pot to heat and cook on low until ready to serve. Garnish with Pecorino Romano and thyme. Add salt and pepper to taste.

Serves 3-4 dinner portions or 6-8 side portions.

Alternative Ingredients (interchangeable for one or all of the above):
* 2 leeks, white and light green portions only, chopped
**1 large rutabaga, peeled and cut into ½-inch chunks
*** Parmigiano-Reggiano, grated

Roasted Winter Vegetables with Crispy Sage

Roasted Winter Vegetables with Crispy Sage

Mains & Sides Recipe

This recipe is easy and the taste (and aroma) of the buttery sage with the vegetables is a delicious pairing. And to be honest, the dish is comprised of what remained in the fridge and pantry combined with a craving for sage. It could be made with a variety of winter vegetables.

  • 2 sweet potatoes
  • 1 red potato
  • 4 turnips
  • 3 large carrots
  • 1 onion
  • 5 cloves garlic, minced
  • 15-20 cremini mushrooms
  • 1 ½ Tbs fresh thyme leaves, chopped, plus some sprigs for roasting
  • Olive oil
  • Salt and pepper
  • 10 to 12 sage leaves, cut into a chiffonade
  • 3 Tbs unsalted butter

Preheat oven at 400°F.

Clean mushrooms and trim ends. Place mushrooms into bowl and toss with a little olive oil. Set aside.

Peel and cut potatoes, turnips and carrots into approximate 1-inch cubes. Cut ends of onion and remove outer skin. Cut onion in half and cut each half into quarters (or sixths if using a large onion.) Put potatoes, turnips, carrots and onions onto a large baking sheet and drizzle with a little olive oil. Add salt, pepper, minced garlic and chopped thyme and mix with your hand. Place thyme sprigs on top of vegetables. Roast for 25 minutes.

In the meantime, in small sauté pan heat melt butter with 1 Tbs olive oil on medium. When butter starts to slightly brown add sage leaves and fry until sage is just crisp. Remove sage with a slotted spoon or spatula and spread out on a plate covered with paper towels.

Once vegetable mixture has roasted for 25 minutes, spread mushrooms onto baking sheet and roast vegetables for an additional 25 minutes. For final 5 to 7 minutes, increase oven temperature to 425°F and roast until vegetables are slightly golden or brown. Remove from oven, mix vegetables and add the sage, salt and pepper (or a favorite seasoning) to taste.

Roasted Butternut Squash with Poblano Pepper

Roasted Butternut Squash with Poblano Pepper

Mains & Sides Recipe

This dish is vibrant and warming. I’ve paired with a protein for meals but it could be used as a main dish accompanied with other veggies or grains since the squash is hearty. I use a chimichurri spice blend that has 3 different dried Mexican chiles. Chili powder would make a great substitute as noted below.

The recipe will fill two large baking sheets. If you only have one baking sheet, wrap up one half of the butternut squash and put it in the refrigerator for another day. You can also half spice, chili and sauce amount.

  • 1 butternut squash (2 lbs)
  • 1 poblano pepper, deseeded and ribs removed, chopped
  • 2 tsp chimichurri spice (or 2 tsp chili powder plus ½ tsp dried oregano)
  • 1 tsp paprika (omit if using chili powder)
  • 4 Tbs olive oil
  • Salt
  • Lime wedges (optional)

Sauce

  • ½ cup Greek yogurt
  • ½ cup buttermilk
  • 1 Tbs olive oil
  • 3 small garlic cloves, finely chopped
  • pinch of salt
  • Preheat oven at 400°F. Line baking sheets with parchment paper.

    Peel the squash and cut in half lengthwise. Scoop out and discard the seeds. Slice each half, from top to bottom, into 1/3-inch thick slices. Lay the slices on baking sheets. Combine the oil and spices in a small bowl and brush the oil mixture onto the squash slices. Sprinkle the poblano then a little salt over the slices and roast in oven for 15 to 20 minutes, until squash is tender. Set aside to cool.

    In meantime, whisk together the sauce ingredient. Once the butternut squash slices have cooled, plate them and drizzle with the sauce. Add fresh lime juice to desired taste.

    Balkan Polenta with Rapini

    Balkan Polenta with Rapini

    Mains & Sides Recipe

    To me, this is comfort food. The warm, sweet flavor of the polenta combined with bitter rapini and salty, tangy feta and makes my mouth water. Balkan polenta is made with coarse cornmeal, which gives it a more defined texture. And while I love Greek feta, I like a softer and stronger Bulgarian feta for this and other baked dishes. I also only buy feta swimming in brine. The brine keeps the cheese moist and gives it has a longer shelf life. When first made the polenta will have a softer consistency like porridge. As it sits it will firm and cut nicely into squares. It’s also great as leftovers. One next-day idea shown in the photo below: cut it into squares; brush the squares with olive oil; and bake at 350 deg F until golden.

    Polenta
    • 1 ½ cups coarse yellow cornmeal
    • 4 cups vegetable or chicken stock
    • ½ cup olive oil
    • 1 ¾ cups feta, freshly crumbled
    • 1 cup yogurt
    • ½ lb rapini, washed and coarsely chopped
    • Salt and Pepper to taste

    Topping
    • ¼ cup olive oil
    • 4 small garlic cloves, finely chopped
    • 1 tsp Allepo or Urfa Biber pepper (alternatively one pinch of crushed pepper flakes)
    • ½ cup white wine or scant ½ cup vegetable or chicken stock
    • 1 Tsp fresh thyme, chopped
    • Juice of lemon to taste (optional)
    • Salt (optional)

    Mix the cornmeal with 1 ½ cups cold water in a bowl. Let stand for 5 minutes.

    In meantime, bring stock to boil. Add rapini and cornmeal, stirring frequently for 10 to 12 minutes. Add olive oil and cook for additional 5 minutes, or until mixture thickens. Remove mixture from heat and fold in the feta and yogurt. Salt and pepper to taste.

    For the topping, heat the olive oil in a small skillet. Sauté the garlic for 30 seconds or until fragrant, and then add the pepper. Add the wine or stock and when sauce starts to bubble, simmer on low for 3-5 minutes. Remove from heat, taste and add salt and lemon juice to taste. Drizzle the sauce over the polenta. (If sensitive to salt or lemon, I suggest adding after sauce is added to polenta.)

    Baked Balkan Polenta Squares Option
    Stuffed Eggplant

    Stuffed Eggplant

    Mains & Sides Recipe

    There are many variations of this dish of Turkish origin. This stuffed eggplant, or Imam Bayildi, is a variation of a recipe from Aglaia Kremezi. What I love about it is the hearty flavor of adding walnuts and pecorino to the stuffing. And, making your own favorite tomato sauce (I make mine with olive oil, onions, garlic and desired spices) will make this even better. Typically the eggplant stems are left on, but the eggplants I had on were too big and round to fit in my baking dish.

    • ­­­­2 eggplants
    • Salt
    • 1/8 cup olive oil, plus extra for drizzling
    • 2 small onions, thinly sliced
    • 2 red bell peppers, halved, seeded and cut into ¼-inch strips
    • 2 cloves garlic, coarsely chopped
    • ½ tsp ground cumin
    • 1 tsp Aleppo pepper
    • ½ cup raw walnuts, chopped or coarsely ground
    • ½ cup freshly grated pecorino
    • 1 large tomato, ripe heirloom if available or beefsteak, cut into 6 to 8 slices
    • ¾ cup homemade tomato sauce
    • parsley for garnish

    Slice eggplants in half lengthwise, preferably keeping part of the stem. Diagonally score flesh in both directions with a knife. Salt eggplants generously and let drain in a colander for 1 hour. Rinse eggplants under cold running water and pat dry with paper towels.

    Preheat oven to 400 degrees F. Line baking sheet with parchment paper and place eggplants on the sheet with cut side up. Brush eggplants with olive oil on both sides. Bake eggplants for 20 to 25 minutes or until they are golden. Put eggplants aside to cool, but keep the oven warm.

    In a deep skillet, heat olive oil on medium heat. Add onions and 1 tsp salt and sauté until soft, about 8 to 10 minutes. Add the bell peppers and sauté until soft. Next, add garlic until fragrant, about 30 seconds to 1 minute, then remove skillet from heat. Add the cumin, Aleppo pepper, walnuts and cheese. Mix the filling and adjust seasoning as needed.

    Line a deep baking dish with parchment paper and brush the paper with olive oil. Line the paper with the sliced tomato and place the eggplants on the tomatoes. The eggplants should fit snugly in the dish. Using a spoon, press into the softened eggplant flesh to create indentations for the stuffing. Fill each eggplant with the stuffing and top each with 3 Tbs of tomato sauce. Pour the remaining sauce around the eggplants. Drizzle the eggplants with 1 to 2 Tbs olive oil. Bake eggplants for 40 to 45 minutes, until bubbling and slightly browned on top. Let cool for about 20 minutes. Garnish with parsley and serve.

    This is a hearty meal and if using larger eggplants, one eggplant half may be more than enough. It works great for leftovers and tastes even better the next day.

     

    Vibrant Quinoa Salad

    Vibrant Quinoa Salad

    Appetizers & Salads Mains & Sides Recipe

    I posted this recipe over a year ago, but it wasn’t under a typical recipe heading. So, I’m reposting it. I created this as a tasty Summer/Spring salad, but it’s great for during any warm weather spell.

    Combine the following chopped herbs in food processor with 1/3 cup or more olive oil. Add lemon or vinegar if desired,

    • 1 bunch cilantro
, packed
    • 1/2 cup parsley
, loose
    • 1/4 cup each dill, mint & tarragon

    Mix with the following:

    • 2 cups (more/less as desired) cooked quinoa
    • small sautéed onion, thinly sliced
    • 1/2 cup toasted pine nuts
    • 1/2 to 1 serrano pepper, deseeded and chopped
    • 3-4 green onions, sliced
    • generous handful of arugula, chopped
    • salt & pepper to taste; I also added cumin
    • feta, optional

    If you don’t like the taste of tarragon, you could skip it or experiment with another herb…basil, sorrel, lemon thyme.

    Enjoy!

     

    Cucumber, Radish and Snap Pea Salad

    Cucumber, Radish and Snap Pea Salad

    Appetizers & Salads Mains & Sides Recipe

    This is a vibrant vegetable salad that’s full of texture and a great pairing with many proteins or cold noodle dishes. (Try with the Mint, Cilantro and Green Onion Soba Noodles.) It tastes great fresh or the next day. Keep in mind that the next-day vegetables will taste pickled with the dressing combined. I like this salad with a bigger sour and astringent taste of vinegar. If you’re sensitive to vinegar, try adding half of the quantity first and adjust to taste.

    • ­­­­1 medium cucumber
    • 1 bunch radishes
    • 1 1/3 lb snap peas
    • 1/8 cup sesame seeds
    • 2 Tbs rice wine vinegar*
    • ½ tsp salt
    • 3 tsp sugar
    • 2 tsp apple cider vinegar
    • salt and freshly ground pepper to taste

    Lightly toast sesame seeds on low to medium heat stovetop, tossing often, until golden. Set aside to cool.

    Trim peas as needed. In a medium saucepan, cook peas in boiling salted water for 30 to 60 seconds. Drain and rinse under cold water to stop peas from cooking.

    Peel and deseed cucumber. Halve cucumber and radishes and cut unto ¼-inch thick slices. Cut the larger peas in half.

    Combine vinegars, salt and sugar in small bowl. Stir until salt and sugar dissolve.

    Toss vegetables, vinegar mixture and sesame seeds in a bowl. Salt and pepper to taste.

    *If using seasoned vinegar, the additional salt and sugar may not be needed.

    xo,

    Julie

    Soba Noodles with Mint, Cilantro & Green Onions

    Soba Noodles with Mint, Cilantro & Green Onions

    Mains & Sides Recipe

    Soba Noodles with Mint, Cilantro & Green Onions

    With the recent heat wave we had, I looked for recipes that were easy with minimal cooking. I found a soba noodles recipe and modified it below to my liking. Mint and cilantro are two favorite herbs that add a stimulating and cooling, respectively, effect to meals. They worked perfectly with this cold dish.

    I paired this with the Cucumber, Radish and Snap Pea Salad (shown in photo.) If I were to pair the noodles with something less sour and astringent, I would add rice vinegar to the noodles. I’d start with a tablespoon and adjust from there.

    • ­­­­10 oz soba (buckwheat) noodles
    • 2 Tbs avocado oil
    • 2 Tbs soy sauce
    • 2 ½ tsp sugar
    • 1 ½ tsp salt
    • ½ cup fresh mint, chopped
    • ¼ cup cilantro, chopped
    • 1 cup green onions, thinly sliced
    • freshly ground pepper to taste

    Cook noodles in boiling water until just tender, about 4 minutes. Drain immediately in colander under cold water to stop noodles from cooking. Drain well and place in refrigerator.

    For dressing, whisk together avocado oil, soy sauce, sugar and salt until sugar and salt are dissolved. Taste and adjust as needed.

    Toss noodles with dressing, mint, cilantro and green onions. Add pepper to taste.

    xo,

    Julie

    Fresh Corn Polenta

    Fresh Corn Polenta

    Mains & Sides Recipe

    There’s something about exciting about corn season. It takes me to a happy place where I was born and lived until almost 6 years old. We lived by a Pennsylvania dairy farm surrounded by cornfields and rolling hills, where the scenery was lush and the smells in the air were plenty. It was long ago; however, the smell of fresh corn still sparks those childhood memories of walking through cornfields and swinging on a creekside tree swing.

    Inspired by farmer’s market corn freshly picked that morning and selecting the vendor’sfavorite, bi-color corn*, I searched for a recipe that was new and refreshing. I found a recipe for polenta from fresh corn from Yotam Ottolenghi. Polenta made from fresh corn seems obvious, but I’ve never thought to make it. It was different than polenta made from cornmeal, and I loved it.

    This is a slight variation of the recipe (proportions and my cooking time) and I would even try different or no cheeses in the dish, depending on with what I paired it. The photo shown here is with Ottelenghi’s eggplant tomato sauce he used with the polenta. I’m already planning on trying this again with the last of the corn harvest, making with a mushroom sauce.

    Serves 3-4

    • 4 ear of corn
    • 1 ½ cups water
    • 2 Tbs butter
    • 5 oz feta, crumbled
    • salt & pepper

    Remove the husk and silk from each ear and shave off the kernels.

    Put the kernels in a medium saucepan and cover them with the water. Bring to a boil then cook for 12 minutes on a low simmer. Using a slotted spoon, remove the kernels from the water into a food processor. Reserve the cooking liquid. Process the corn for several minutes to breakdown as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes to dry to process. (I didn’t have this problem.)

    Return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 15-20 minutes. As the mixture thickens toward a mashed potato consistency, stir more frequently. Fold in the butter, feta, salt and pepper and cook for another 2 to 3 minutes. Add more seasoning as desired.

    Enjoy!

    xo,

    Julie

    *The farmer’s market vendor gave me a reminder of the differences of the corn: yellow is more buttery, white is sweeter and bi-color is the wonderful combination of buttery and sweet.

    Curried Butternut Squash Soup

    Curried Butternut Squash Soup

    Mains & Sides Recipe

    Warming Soup for the Cold Season

    To start the New Year off, I’m sharing one of my favorite soups – curried butternut squash soup. The vibrant, roasted butternut squash combined with a blend of fragrant spices are enough to make you warm and cozy during the chilly season. I’ve made many variations, but for the past few years I’ve refined this one to my liking. It’s a simple soup that can be served on it’s own or paired with any meal. I love it with fish and a green vegetable.

    The original recipe of inspiration was sent to me from a friend almost 10 years ago. I believe it called for peeling, cutting and roasting the squash, and I know it had cream and either sugar or honey added. When it comes to soup or purée, I lean toward less labor and roast the squash whole. I also prefer my creamier soups slightly lighter that many recipes call for. The curry blend is superb, and I’ve never changed it.

    If you try this recipe, make your preferred revisions. However, if you don’t roast the squash whole as I do, I suggest roasting the first four spices for a smoother grind. Plus, it will make the kitchen smell wonderful!

    • 3 Tbs coriander seed
    • 1 ½ tsp cumin seed
    • 1 tsp mustard seeds
    • 1 tsp fennel seeds
    • 1 ½ tsp whole black peppercorn
    • ½ heaping tsp whole clove
    • 1 tsp fenugreek seed
    • 2 Tbs ground turmeric
    • 2 tsp chili powder
    • ½ tsp ground cinnamon
    • ½ tsp ground nutmeg
    • 1 butternut squash (2.5 to 3 lb)
    • 1 Tbs olive oil
    • 3 cups chicken or vegetable stock, plus more for thinner texture if desired
    • 1 to 2 Tbs butter
    • ¾ cup half and half
    • Salt

    Preheat the oven to 400 degrees F. Puncture the butternut squash a few times and place on a baking sheet. Roast until squash is fork tender, about 60 minutes.

    Once the butternut squash is done, cut it in half and allow it to cool until it can be safely handled. Remove and discard the seeds. Scoop out the flesh from the skin.

    Meanwhile, on low heat roast coriander, cumin, mustard seeds and fennel until the spices release their aroma and slightly brown. Remove from heat.

    Grind all the spices together, either with electric or hand grinder or by hand in a mortar and pestle. Start with grinding the peppercorn, clove and fenugreek; since the pepper can break down slower, and then add the roasted spices. Add the turmeric, chili, cinnamon and nutmeg. (Note: this curry blend will make more than needed for the recipe.)

    In a large soup pot, heat olive oil on medium-low heat. Add the butternut squash, 2 cups of stock and 4 Tbs of curry. Warm through, stirring occasionally, then turn off heat. Purée mixture to desired texture with a hand blender. Add remaining stock and butter, and cook on low heat for approximately 10 minutes. Add half and half. Warm the soup, but don’t let it boil. Salt to taste.

    Ladle and serve drizzled with yogurt, garnished with cilantro or on it’s own.

    Hope you enjoy!

    xo,
    Julie