Posts Tagged ‘Seasonal Vegetables’

Purslane Summer Salad (Help! There are Weeds in my CSA Share!)

I opened my CSA share this week to find a bunch of weeds, literally.  What??? I grow these babies in my garden, yank ’em out, and chuck ’em to the chickens.  However, having paid for this particular bunch of organic weeds, I was determined to give them a try.  Oh, and I also had less than 10  minutes to do so because husband made most of the dinner, I had only to make some veg,  I was dallying about, and completely lost track of time.  Having never cooked with Purslane before, a quick Internet search pulled up this 2002 Gourmet recipe, and here’s how I modified it:

In a saute pan on medium high, quickly sauté:

  • a drizzle of olive oil
  • 3 summer squash, sliced
  • dash of salt

While that sears, in a salad bowl whisk the dressing together:

  • juice of 1 lemon
  • 1 tablespoon finely chopped vidalia onion
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra-virgin olive oil

Add to the salad the squash (let it cool a bit) plus:

  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 bunch purslane, thick stems removed
  • 1 cup pear or cherry tomatoes, halved lengthwise

Toss and serve.  And the result?  A good salad, but I think I’d use a different green next time.  The purslane was kind of tough and bitter.

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Carrot Pancakes

Help! I’m drowning in storage carrots!

My family and I do love our carrots, but the storage ones tend to get a little bitter so I prefer those cooked rather than raw. What to do other soup, which has been voted off by husband and child. Carrot cake, ok, but not everyday fair. So let’s add some veggies to breakfast with carrot pancakes! The recipe is a modified one from Food Network.

Carrot Pancakes

  • 3 eggs
  • 1 tsp vanilla
  • 1/4 cup honey
  • 2 cups milk
  • 1 1/2 cups whole wheat flour
  • 1/2 cup cornmeal
  • 1/2 cup flaxmeal
  • 2 scoops whey protein powder (optional)
  • 2 tsp baking powder
  • 1/4 tsp cinnamon
  • 4 cups shredded carrots

Whisk the wet ingredients and then stir in the dry and finally fold in the carrots. Fry in a skillet until golden brown.

A few notes… They’re even better when frozen and then warmed up in the toasted oven as the carrots become more tender, Husband adds that these have a bit too much “roughage” in them, and we had a laugh because they looked more like potato latkes frying in the pan. Perhaps I was over eager to dispose of the carrot cornucopia?

 

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Sweet Potato Pancakes

Local eats in January comprise mainly of root cellar vegetables, such as sweet potatoes. While I’m fond of these orange-fleshed jewels, I’ve also had my fill of them by this point and am eager to try to incorporate them into something novel. I’ve adapted this Williams-Sonoma Recipe into something healthier for an everyday breakfast using more sweet potatoes, whole grains, and even some whey protein, which is completely optional.  They freeze beautifully.  Cool them on a cookie rack prior to placing in the freezer and reheat in the toaster oven when you’re ready.

  • 2 cups cooked sweet potato (I roasted extra at dinner the night before, scooped out the flesh, and stored it in the refrigerator.)
  • 1/2 c milk (The original recipe calls for buttermilk, but I didn’t have any on hand.)
  • 2 eggs beaten
  • 1 cup whole wheat flour
  • 1/3 cup oat bran
  • 1/3 cup flax meal
  • 2 scoops unflavored whey protein (optional)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • dash of cinnamon
  • butter and or/oil for the pan

I used a stick blender to create a smooth mixture of the sweet potatoes, eggs, and milk. I then added the dry ingredients until just combined. Cook the pancakes in a stovetop pan in a little butter and/or oil.

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