Simply Organic (14 page)

2 slices bread, torn into small pieces

1 large egg, beaten

4 ounces cream cheese, cut into small cubes

¼ cup grated Romano or Parmesan cheese (about 1 ounce)

Salt

Freshly ground black pepper

Preheat the oven to 375°F.

Put the squash in a large skillet and pour the broth over the squash. Add the peppercorns, bay leaf, and 1 tablespoon of the oil. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, or until the squash are tender. Remove to a plate. Place a sieve over a medium bowl, strain the cooking liquid, and set aside.

Heat the remaining 2 tablespoons oil in a skillet over medium-high heat. Add the onion and cook for 5 minutes, or until soft. Add the mushrooms, garlic, basil, and oregano. Transfer to a large bowl. Add the bread, egg, cream cheese, grated cheese, and salt and pepper to taste. Moisten with ½ cup of the reserved cooking liquid.

When the squash are cool enough to handle, cut off the top quarter of each one. Using a spoon, remove and discard the seeds.

Place the squash in a baking pan. Fill the cavities of the squash with the mushroom mixture, mounding it on top of the squash, if necessary.

Pour the remaining cooking liquid into the pan. Bake for 20 minutes, or until heated through.

MAKES
4
SERVINGS

You can start using cucumbers when they are very tiny and continue throughout the season. This lovely salad would be wonderful on a bed of heirloom oak leaf lettuce with a bit of the vinaigrette drizzled over all. I like to use lemon cucumbers, but any cucumbers will be delicious.

¼ cup seasoned rice vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh dill

Salt

Freshly ground black pepper

1 large cucumber, very thinly sliced

1 red onion, thinly sliced

1 small hot chile pepper, thinly sliced

In a large bowl, whisk together the vinegar, oil, dill, and salt and black pepper to taste. Add the cucumber, onion, and chile pepper and let stand for at least 10 minutes.

KITCHEN TIPS

If you like, peel the cucumbers. For a less watery salad, seed the cucumbers by running the tip of a teaspoon down the center.

MAKES
4
SERVINGS

This savory dish is like a bean stew. The corn relish is a wonderful way to showcase the first-of-the-season fresh corn, but it’s equally good with frozen corn. Serve this with warm corn tortillas and top the beans and relish with a big dollop of sour cream.

Beans

2 tablespoons olive oil

1 onion, chopped

1 carrot, thinly sliced

1 celery rib, thinly sliced

2 garlic cloves, minced

1/3 cup chopped fresh jicama (½ small jicama)

3 cups cooked black beans (see Kitchen Tip)

8 ounces extra-firm tofu (regular or smoked), drained and cubed

1 cup vegetable broth

2 tablespoons chopped fresh oregano

1 teaspoon ground cumin

1½ teaspoons chili powder

1 teaspoon salt

Corn Relish

1½ cups fresh or frozen corn kernels

1 garlic clove, minced

2 green onions, thinly sliced

3 tablespoons chopped fresh basil

Juice of 1 lime

1½ teaspoons ground cumin

1½ tablespoons brown sugar

½ teaspoon salt

½ teaspoon red-pepper flakes or chopped chile pepper to taste

To make the beans: Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, garlic, and jicama and cook for 4 minutes, or until slightly softened. Add the beans, tofu, broth, oregano, cumin, chili powder, and salt. Bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes.

To make the corn relish: Meanwhile, bring a small pot of water to a boil over high heat. Blanch the corn in the water for 3 minutes. Drain and immediately pour the corn into an ice bath to cool. Drain and put in a medium bowl. Add the garlic, green onions, basil, lime juice, cumin, brown sugar, salt, and red-pepper flakes or chile peppers.

To serve, divide the bean mixture evenly among 4 bowls and top with the corn relish.

KITCHEN TIP

To cook the beans, rinse 1 cup dried black beans and put in a large bowl with water to cover by 2 to 3 inches. Soak overnight and drain. Put the beans in a large saucepan and cover with water or chicken broth by about 2 inches. Simmer for about 1 hour, until tender.

MAKES
4
SERVINGS

Fava beans, also known as “faba” or “broad beans,” are very common in the Mediterranean.

4 ounces orzo or other small pasta

2 pounds fava beans in their pods

3 tablespoons extra-virgin olive oil

1 red onion, thinly sliced

2 garlic cloves, minced

1½ tablespoons chopped fresh marjoram

3 tablespoons chopped oil-packed sun-dried tomatoes

3 tablespoons red wine vinegar

Juice of 1 lemon

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 bunch arugula (about 5 ounces)

Cook the orzo according to the package directions and drain.

Meanwhile, bring a large pot of water to a boil over high heat. Working in batches if necessary, boil the beans in their pods for 6 minutes, or until the beans inside are tender, but not mushy. Cool slightly. Remove and discard the pods. Using a small sharp knife, remove the outer skins of the beans.

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 7 minutes, or until very soft. Remove from the heat and stir in the marjoram, tomatoes, vinegar, lemon juice, salt, and pepper. Add the beans and orzo and toss to coat well.

Divide the arugula among 4 salad plates. Top with the bean salad.

KITCHEN TIP

You can substitute 3 cups fresh or frozen peas or lima beans for the fava beans.

MAKES
6
SERVINGS

This refreshing and light dessert is welcomed by most, even after a big meal. It can be made with either fresh or frozen berries. When in season, float bite-size pieces of melon in the soup along with the berries. This soup is delicious served with crème fraîche or vanilla yogurt.

1 quart very ripe strawberries, hulled

3 cups orange juice

1 cup dry white wine

Grated zest of 1 lime

Juice of 2 limes

½ cup honey

2 tablespoons balsamic vinegar

2 tablespoons chopped fresh mint

3 whole black peppercorns

2 whole star anise

1 cinnamon stick

Salt

3 cups berries, such as raspberries, blueberries, or blackberries

In a large saucepan, combine the strawberries, orange juice, wine, lime zest, lime juice, honey, vinegar, mint, peppercorns, star anise, and cinnamon stick. Bring to a simmer over medium heat and cook for 15 minutes for the flavors to blend. Remove from the heat and cool to room temperature. Remove and discard the cinnamon stick and star anise. Season with salt to taste.

Place a food mill or ricer over a large bowl. Pour the soup through the mill and press into the bowl. Discard the seeds.

Chill the fruit broth. When ready to serve, ladle the broth into shallow bowls. Sprinkle generously with the uncooked berries.

KITCHEN TIP

Consider serving the soup as a warm dessert with ginger cookies.

MAKES
5
CUPS

Chutney is relatively easy to make, and it keeps for weeks in the refrigerator. It is delicious served with roasted meats or poultry or as a spread on sandwiches. I particularly like it on a sandwich of smoked turkey and cream cheese.

2 cups sliced apricots (about 6 large)

2 cups pitted cherries, raspberries, strawberries, or blueberries

1 large onion, thinly sliced

2 cups packed brown sugar

1 cup cider vinegar

2 cinnamon sticks

¼ cup chopped fresh ginger

2 teaspoons salt

2 teaspoons red-pepper flakes (optional)

In a large saucepan, combine the apricots, cherries or berries, onion, brown sugar, vinegar, cinnamon sticks, ginger, salt, and red-pepper flakes, if using. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, for 1½ hours, or until thickened. Remove from the heat and cool to room temperature. Remove and discard the cinnamon sticks.

Transfer the chutney to five 1-cup containers. Refrigerate for up to 1 month.

KITCHEN TIP

I love to share my chutney with my neighbors and friends. For a decorative presentation, wrap some fabric or twine around the jar. There is nothing that compares with a homemade gift from your kitchen.

MAKES
12
SERVINGS

Although a basil cake sounds unusual, think of the basil as you would mint, rather than as an herb used only in savory cooking. Mash cherries, berries, or any juicy sweet fruit and serve them over the cake with chocolate ice cream or whipped cream for an unbelievably luscious dessert.

2 cups unbleached all-purpose flour

½ cup coconut flour (see Kitchen Tips)

2½ teaspoons baking powder

½ teaspoon salt

½ cup (1 stick) unsalted butter, softened

1½ cups sugar

2 large eggs

½ cup chopped fresh basil

2 tablespoons finely grated lemon zest

1 teaspoon vanilla extract

1¾ cups buttermilk (see Organic Tip on
page 38
)

1½ cups mixed berries, such as raspberries and blackberries

Preheat the oven to 375°F. Lightly oil a 9-inch springform pan.

In a medium bowl, combine the flours, baking powder, and salt.

Combine the butter and sugar in a large bowl. With an electric mixer on medium speed, beat until creamy. Add the eggs, basil, lemon zest, and vanilla extract. Beat until blended.

Add the flour mixture, a third at a time, alternating with the buttermilk and beating on low speed until smooth.

Pour into the prepared pan. Bake for 35 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Remove the sides of the pan and cool completely.