Green Gazpacho

by Jennifer

This delicious version of gazpacho takes advantage of all the green peppers and cucumber we’ve been getting from our CSA, plus has the added advantage of protein and iron from the walnuts and spinach.  Give it at least 30 – 60 minutes to chill in the fridge before serving, or you can do what Yotam Ottolenghi does, and puree in 9 oz of ice cubes.  Below is my adaptation of his recipe from Plenty, and serves 6.

  • 2 celery stalks
  • 2 green peppers
  • 1 1/4 lb cucumbers, peeled and seeded
  • 3 slices stale white bread, crusts removed
  • 1 jalapeno
  • 2 garlic cloves
  • 1 tsp sugar
  • 1 1/2 cups walnuts, lightly toasted
  • 5 oz baby spinach
  • 1 cup basil leaves
  • 2 TBS chopped parsley
  • 4 TBS sherry vinegar
  • 3/4 cup extra-virgin olive oil
  • 3 TBS plain nonfat Greek yogurt
  • 2 cups cold water
  • 2 tsp salt
  • freshly ground black pepper

Roughly chop the celery, peppers, cucumber, bread, jalapeno and garlic.  Working in batches and

transferring to a bowl, puree everything in a blender or food processor.  Chill for at least 30 – 60 minutes, or if serving immediately, puree in 9 oz ice cubes as well.  If the soup seems too thick for your liking, add a little cold water before serving.

 

Penne with Zucchini, Walnuts and Pesto

by Jennifer

This pasta recipe comes from the Chez Panisse Vegetables cookbook;  the pesto comes from Vegetarian Cooking for Everyone by Deborah Madison.  The pesto freezes well;  I will make it every time I have enough basil in my deck pots, or there’s a bunch from our CSA, then freeze it for pasta or pizza later.  On the side I served some local, ripe tomatoes tossed with a dressing of 1/2 TBS balsamic vinegar, 1 TBS extra-virgin olive oil, 1/2 tsp dijon mustard, salt and black pepper (whisk the dressing ingredients in a bowl, then add the tomatoes and toss to coat).  Serves 4.

  • 14.5 oz – 1 lb penne, whole wheat preferred
  • 1 TBS olive oil
  • 1 large zucchini, sliced into 2” long thick matchsticks
  • salt and freshly ground black pepper
  • 1 recipe pesto (see below)
  • 3/4 cup toasted chopped walnuts
  • freshly grated Parmesan or Parmigiano-Reggiano

Cook penne in a large pot of boiling, salted water according to package directions;  reserve 1/2 cup cooking water before draining.

Meanwhile, heat 1 TBS olive oil in a large skillet over medium heat and cook zucchini until tender and turning golden, about 8 – 10 minutes.  Season zucchini with salt and pepper.

Toss drained penne with pesto, cooking water, zucchini and walnuts, and serve with freshly grated cheese on top.

Pesto – adapted from Vegetarian Cooking for Everyone by Deborah Madison

  • 1 – 2 large garlic cloves
  • 1/2 tsp kosher salt
  • 3 TBS pine nuts
  • 3 cups loosely packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • 2/3 cups freshly grated Parmesan or Parmigiano-Reggiano

In a food processor, finely chop the garlic and pine nuts with the salt.

Add the basil and pulse until finely chopped.

While the processor is running, pour in the oil, stopping to scrape down the sides.

Add the cheese and process just until combined.

Makes about 1 cup.  Freezes well.

Rustic Apple-Walnut Tart

by Jennifer

The apple filling for this tart is from Sam Sifton’s apple pie recipe in a February 2012 issue of the NY Times magazine.  You can make the filling earlier in the day and refrigerate, after it cools, until you’re ready to make the tart.  We topped our tart with Caramel Sea Salt gelato from The Gelato Fiasco, Inc., in Maine.

  • 2 TBS unsalted butter
  • 5 medium apples, peeled, cored, and thickly sliced
  • 1/4 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 2/3 cup sugar plus 1 TBS
  • 2 TBS all-purpose flour
  • 2 tsp cornstarch
  • 1 TBS cider vinegar
  • pie dough for a single crust pie (I used the whole wheat version of the Fool-Proof Pie Dough)
  • 2/3 cup walnuts, finely ground (use a food processor, just avoid over-processing and making walnut butter)
  • 1 TBS milk
  • ice cream or freshly whipped cream

Melt butter in a large skillet over medium-high heat.

Add apples and stir to coat with butter.

Whisk together allspice, cinnamon, salt and 2/3 cup sugar;

add to the apples and cook, stirring occasionally, for 5 minutes.

Sprinkle flour and cornstarch over apples and cook, stirring occasionally, another 3 – 5 minutes, until the apples are tender but not mushy.

Remove pan from heat and stir in vinegar.  Let cool completely.

Preheat oven to 400 degrees and prepare a rimmed baking sheet with parchment paper.

On a lightly floured surface, roll out pie dough into a rough 14” circle (I seem completely unable to roll out pie dough into a perfect circle).  Transfer dough to the baking pan.

Sprinkle the ground walnuts on top of the pie dough, leaving about a 2” border.

Pour apple filling over the walnuts.

Fold the border up in an overlapping pattern over the filling.  Brush top of dough with milk and sprinkle with remaining TBS of sugar.

Bake for 30 minutes, or until filling is bubbling and crust is golden brown.  Serve with a scoop of your favorite ice cream or freshly whipped cream.

Sweet and Sour Stir-Fry with Coated Walnuts

by Jennifer

I made just a couple of adaptations from the original recipe in Mollie Katzen’s Still Life with Menu cookbook.  While the walnuts are baking and cooling, prepare the sauce and vegetables (don’t forget to cook some brown rice, too!).

Walnuts:

  • 2 egg whites
  • 4 – 5 TBS sugar (I used 4)
  • 1/2 tsp salt
  • 4 cups walnut halves

Preheat oven to 400 degrees.

In a large bowl whisk together egg whites, sugar and salt.  Stir in walnuts, coating them well.  Spread walnuts out over a rimmed baking sheet coated with cooking spray.

Bake them for 15 – 20 minutes, or until golden brown and crisp, stirring often.  Let cool.

Sauce:

  • 1 cup orange juice
  • 2 TBS low-sodium soy sauce
  • 2 TBS cider vinegar
  • 3 TBS honey
  • 2 TBS cornstarch
  • 1/2 tsp freshly grated orange peel
  • crushed red pepper, to taste
  • 3 – 4 garlic cloves, chopped

Whisk all ingredients together.  Leave the whisk in the bowl as the cornstarch will settle on the bottom, and you’ll need to re-whisk the sauce right before you pour it into the wok.

Vegetables:

  • 3 TBS neutral high-heat oil (peanut, grapeseed, etc.)
  • 1 large onion, cut into chunks
  • 2 large carrots, cut into 1” diagonal pieces
  • 3 medium bell peppers, whichever colors you choose, cut into 1” pieces
  • 2 cups fresh pineapple chunks
  • 8-oz. can water chestnuts, drained and sliced
  • 3 – 4 tomatoes, cubed
  • 2 – 3 TBS minced fresh ginger
  • salt and freshly ground black pepper to taste

Heat oil in a large wok over medium-high heat.  Add onions and stir-fry for a few minutes.

Add carrots and stir-fry for another 5 minutes.

Add remaining vegetables, salt and pepper to taste, and stir-fry for 5 minutes.

Re-whisk the sauce and pour it over the vegetables, continuing to stir-fry for 5 more minutes,

until the vegetables are tender and the sauce is thick.  Serve over brown rice, generously sprinkled with walnuts.

Lentils with Butternut Squash and Walnuts, Green Salad with Lemon Dressing

by Jennifer

The lentil recipe, from Gourmet magazine, is intended to be a side dish, but doubled makes a delicious main dish:  sweet and savory, creamy and crunchy.  My stepmother taught me this dressing for greens, and it’s tart and wonderful.  Serve with crusty bread, or with challah, as I did.

Serves 4.

Lentils with Butternut Squash and Walnuts – adapted from Gourmet magazine

I prefer French green lentils over regular lentils because they keep their shape and texture better.

Serves 4.

  • 1 medium butternut squash, about 2 pounds, peeled, chopped into 1/2” pieces
  • 2 large shallots, chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tsp curry powder
  • 1 cup halved or chopped walnuts
  • 2/3 cup French green lentils, rinsed
  • 1/3 – 1/2 cup chopped cilantro
  • juice of 1 lime

Preheat oven to 425 degrees.  In a large roasting pan combine the squash, shallots, olive oil, curry powder, and salt and freshly ground black pepper to taste.  Bake for 15 minutes.

Add walnuts, stir, and bake for another 10 minutes.

Stir in cilantro and lime juice.

Meanwhile, bring 4 cups of water to a boil.  Boil lentils over medium-high heat for 20 minutes;  drain.

Add to squash mixture, tossing gently to combine.

Green Salad with Lemon Dressing

Serves 4.

  • 5 – 7 oz. salad greens
  • 1/2 clove garlic, chopped
  • 1/2 tsp kosher salt
  • juice and zest of 1 lemon
  • 1 TBS white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • freshly ground black pepper

Whisk together garlic through pepper.

Toss with salad greens just prior to serving.

Breakfast Bars

by Jennifer

This is my adaptation of a recipe from Mollie Katzen’s Still Life with Menu.  These are a great thing to grab when you need breakfast on the go, and freeze well.  My husband prefers chocolate chips, but any kind of dried fruit works well, too (I’ve used  chopped dried apricots and almonds, dried tart cherries and toasted sliced almonds, and dried cranberries and walnuts, all delicious).

  • 2 cups oats
  • 1 1/2 cups whole wheat flour
  • 1/2 cup ground flaxseed
  • 1 cup chocolate chips (or dried fruit, chopped if needed…see above)
  • 1/2 cup chopped toasted walnuts (or your favorite nut)
  • 3/4 tsp ground cinnamon plus extra for sprinkling on top
  • 1/2 tsp salt
  • 3/4 cup water
  • 1/2 cup coconut oil, melted
  • 6 TBS maple syrup

Preheat oven to 375, and coat a 9×13” pan with cooking spray.

In a large bowl combine oats through salt.

In a measuring cup or smaller bowl combine water, oil and syrup;  pour wet ingredients into dry and stir well to combine.

Transfer batter to the baking pan and use a spatula to even it out and smooth the top.  Sprinkle generously with cinnamon.

Bake for 30 minutes;  once you remove the pan from the oven, cut the bars into your desired size and then let cool completely before removing them from the pan.