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The Washington Post, June 6, 2007
Serve these with grilled or roasted chicken. The beets can be prepared a day or two in advance; make the glaze just before serving.
Trim the greens off the top of each beet, leaving about 2 inches of stalk; save the greens for another use or discard.
Rinse the beets and use heavy-duty aluminum foil to form a packet around them, placing the rosemary in the packet before sealing. Place the packet on a rimmed baking sheet and roast for 30 to 45 minutes or until the beets can be easily pierced with a knife. Transfer the packet to a work surface; open it and let the beets cool until they can be handled. Discard the rosemary.
Use disposable gloves or a paper towel to pick up each beet and rub or peel off the skin, trimming off the root and stem ends. Set the beets aside.
In a large, shallow saucepan, combine the vinegar, sugar, butter and salt over medium-high heat. Cook for about 6 to 8 minutes, stirring occasionally, until the mixture has reduced by about half. (It should have a syrupy, glaze-like consistency.) Reduce the heat to low, add the beets, and stir to coat and warm them through, about 1 to 2 minutes. Serve with the remaining glaze spooned over.
Recipe Source: From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick for The Washington Post.
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Broccoli Rabe with Caramelized Onions Recipe
1 Heat 2 Tbsp olive oil in a large sauté pan on medium heat. Add the onions, spread out in a thin layer. Cook, stirring occasionally until softened and then lightly browned. (Tip: to speed up the caramelization process you can sprinkle a pinch of sugar over the onions.) If the onions start to dry out at all, lower the heat (you can add a little water to them too.) They should brown, but not get dried out.
2 After you start the onions, bring a large pot of water to a boil. The onions take at least 15 minute to cook, so you'll have time to get the water boiling. Salt the water (about a tablespoon of salt for 3 quarts of water). Prepare an ice bath, fill a large bowl half way with ice water. Add the rabe to the boiling water. Blanch for 1 minute. Use a slotted spoon to remove from the boiling water and put in the ice bath to stop the cooking. Shocking the rabe with ice water will also help keep the rabe bright green colored.
Note that some people blanch their rabe, some do not. Rabe can be rather bitter, so blanching will help take the edge off of the bitterness. If your rabe isn't particularly bitter, or you like bitter greens, you can easily skip this blanching step.
Drain the ice water from the rabe. Use a clean tea towel to gently wring out the excess moisture from the rabe.
3 Once the onions are lightly browned, remove them from the pan to a bowl. Using the same pan, add another Tbsp of olive oil and heat the pan on high heat. Add the chili flakes. Once the chili flakes start to sizzle, add the garlic. Once the garlic just starts to brown at the edges add the broccoli rabe and the onions. Toss the rabe mixture so that it gets well coated with the olive oil. Cook on high heat until most of the moisture is gone, about 5 minutes if you blanched first, a minute or too longer if you skipped the blanching.
Yield: Serves 4-6.
Ribollita is a traditional Tuscan soup. It's a great use for both stale crusty bread, and for the Parmesan rind you'd otherwise throw out. The entire rind is edible, but I remove the outer quarter inch with the (food-grade) dye. More importantly this recipe it is one of many uses of the abundant kale and other hearty greens usually included in CSA boxes. Fresh sage, thyme, and rosemary are very easy perennial herbs to keep in a garden.
yield: Makes 8+ servings
11 cups (or more) water, divided
1 cup dried beans
fresh or dried sage, thyme and/ or rosemary
7 garlic cloves, 4 halved 3 chopped
2 teaspoons (or more) fine sea salt, divided
6 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1 large onion, chopped
1-3 carrots, chopped
2 large unpeeled wax potato, scrubbed, in 1/2-inch cubes OR 1 cup or less barley
2 small-medium bunches of greens: can be kale, chard, mustard, radish, dandelion, or other
greens cut crosswise into 1-inch ribbons (about 6 cups), stems removed if they're fibrous
4 cups thinly sliced savoy or other cabbage
3 other vegetables such as tomatoes, celery, fennel, summer squash, parsnips, leeks chopped small
leftover Parmesan cheese rind, outermost 1/4 inch removed, cubed
dried crushed red pepper to taste
6 1/2-inch-thick slices crusty bread, coarsely torn
Combine 6 cups water, beans, herbs, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally and adding more water by 1/4 cupfuls to keep beans submerged, 2 to 2 1/2 hours, depending on age of beans. Add 1 teaspoon sea salt; simmer 10 minutes. Uncover and cool beans in liquid. DO AHEAD: Can be made 1 day ahead. Cover and chill in
Heat 3 tablespoons oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add chopped garlic; stir 2 minutes. Add carrot and other firm vegetables and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add barley or potato, greens, cabbage, other vegetables, Parmesan rind, 5 cups water, and 1 teaspoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are very tender, about
1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before
Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper. Divide ribollita among bowls, drizzle with oil, and serve.
nutritional information taken from original recipe at epicurious:
Per serving: 343.7 kcal calories, 32.6 % calories from fat, 12.4 g fat, 2.0 g saturated fat, 2.5 mg cholesterol, 45.8 g carbohydrates, 9.5 g dietary fiber, 6.2 g total sugars, 36.3 g net carbohydrates,
13.3 g protein