Simply Organic (20 page)

To serve, slice the lamb and arrange on a platter or individual plates. Surround with the cranberries and sauce. Serve the horseradish cream alongside.

MAKES
6
SERVINGS

The toasty flavor of the buckwheat stands up beautifully to the rustic combination of the pork and squash. There are so many delicious, rich, and deep flavors in different squash varieties. Experiment and sample the many shapes, sizes, and colors available on the market at this time of the year.

2 tablespoons olive oil

¾ pound pork loin, cut into 1-inch cubes

1 medium butternut squash or sugar pumpkin, peeled, seeded, and cubed (about 2 cups)

2 large leeks (white part only), thinly sliced and thoroughly washed

2 garlic cloves, minced

½ cup raisins

1 cinnamon stick

1 cup chicken broth

1½ teaspoons paprika

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

8 ounces dried buckwheat noodles (such as
soba
)

1½ cups sour cream

Heat the oil in a large skillet over medium heat. Add the pork and cook, turning frequently, for 6 minutes, or until cooked through. Remove to a large plate and keep warm.

Add the squash or pumpkin and leeks to the skillet and cook, stirring often, for 5 minutes, or until lightly browned. Add the garlic, raisins, cinnamon stick, broth, paprika, and thyme. Reduce the heat to low and simmer for 15 minutes, or until the squash is tender. Add the pork and simmer over low heat for 15 minutes.

Meanwhile, bring a large pot of water to a boil and cook the noodles according to the package directions. Drain and transfer to a large serving bowl.

Stir the sour cream into the pork mixture. Remove and discard the cinnamon stick. Pour the pork mixture over the noodles and serve.

MAKES
4
SERVINGS

Fuyu persimmons look like little flat pumpkins, while the Hachiyas are lantern-shaped. Fuyus are delicious raw, but I like to use them in any recipe that calls for apples. For a delicious, warming dish, I’ve tossed them with smoky sausage and a citrus vinaigrette.

1 pound Fuyu persimmons

½ cup fresh orange juice

¼ cup walnut or rice wine vinegar

¼ cup sugar

½ cup chopped red onion

2 tablespoons chopped fresh pineapple sage or thyme

2 tablespoons vegetable oil

1 pound smoked sausage, such as turkey or pork kielbasa

¾ cup walnuts, toasted

Do not peel the persimmons; just trim off the tops, and cut the fruit into ¼-inch wedges.

In a large bowl, whisk together the orange juice, vinegar, sugar, red onion, and pineapple sage or thyme. Add the persimmons and toss to coat. Set aside at room temperature, tossing occasionally.

In a large skillet over medium-high heat, warm the oil and cook the sausages until browned and cooked through. Remove from the heat and set aside. Add the persimmon mixture to the same skillet and cook for 4 minutes, or until heated through. Stir in the walnuts. Cut the sausages into large bite-size pieces.

Spoon the persimmons onto a serving platter or 4 plates and top with sausage.

MAKES
4
SERVINGS

I was brought up in a small town east of Pittsburgh, where the shopping options for stylish clothes were limited. To solve the problem, my mom took me to the big city, where we often had lunch at one of the original Stouffer’s restaurants. It was at that landmark that I first got hooked on this side dish of creamed spinach.

1 pound fresh spinach, or 2 packages (10 ounces each) frozen

4 thick slices bacon, chopped

2 tablespoons unsalted butter

½ red onion, finely chopped

2 tablespoons unbleached all-purpose flour

1½ cups milk

1 teaspoon Dijon mustard

¼ teaspoon salt

¼ teaspoon freshly grated nutmeg

2 hard-cooked large eggs, peeled and coarsely chopped

If using fresh spinach, in a covered saucepan, bring 1 inch of water to a boil. Put the spinach, in a steamer basket, into the saucepan. Cook the spinach until thoroughly wilted. Allow to cool. Using your hands, squeeze all excess juice out of the spinach. If using frozen spinach, thaw in a colander and squeeze out the excess water. Put the spinach on a cutting board and coarsely chop. Set aside in a bowl.

In a medium saucepan over medium-low heat, cook the bacon until crispy. Drain on paper towels. Pour off the bacon fat and wipe out the pan. Return the pan to the heat and melt the butter. Add the onion and cook over medium-low heat until softened. Stir in the flour and cook for 2 minutes, or until the mixture bubbles. Gradually whisk in the milk. Simmer, stirring frequently, over medium-low heat for 4 to 5 minutes, or until thickened. Stir in the mustard, salt, and nutmeg and remove from the heat. Allow to sit for 5 minutes.

To serve, pour the creamy sauce over the spinach and top with the bacon and eggs.

VARIATIONS

For a lovely brunch, serve the creamed spinach over toasted English muffins topped with poached eggs instead of hard-cooked eggs.

MAKES
8
SERVINGS

This dish was created for a class I taught at Draeger’s Culinary Center in Menlo Park, California. It literally made people smack their lips. I believe it was the creamy, luscious flavor of the combination of mashed potatoes and roasted peppers.

4 medium poblano or Anaheim chile peppers

2 garlic cloves, minced

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pound Yukon gold or any yellow-fleshed potatoes, peeled and cut into large chunks

2 tablespoons chopped fresh chives

4 ounces cream cheese

¼ to ½ cup milk

½ cup shredded Cheddar or Monterey Jack cheese (about 2 ounces)

Preheat the oven to 375°F.

Cut the chile peppers in half lengthwise, remove the seeds and stems, and scrape away most of the white membranes.

In a medium bowl, combine the garlic, vinegar, oil, salt, and black pepper. Toss the chile peppers in the bowl to thoroughly coat. Place, cut side down, on a baking sheet and bake for 20 to 30 minutes, or until the peppers are tender.

Meanwhile, bring a large pot of salted water to a boil and cook the potatoes for 15 minutes, or until tender. Drain and transfer to a large bowl. Mash the potatoes with the chives. Cut the cream cheese into pieces and add to the potatoes, allowing it to melt. Mash it in with the potatoes. Continue mashing and add enough milk to make the potatoes smooth and creamy.

Turn the peppers cut side up on the baking sheet. Mound the mashed potatoes in the baked peppers. Top with the shredded cheese. Bake for 15 minutes, or until lightly browned.

MAKES
4
SERVINGS

There are so many wonderful organic whole grains on the market, and this combination of flavors would work well with most of them. At our catering company, this salad, made with milo or wheat berries, is one of the most popular. Note that the recipe calls for cooked grains because the cooking times and ratios of grain to water vary so much from one grain to the next. Consult the directions on the package or search for information on the Internet, as many of us now do.

2 cups cooked hearty whole grains, such as milo, wheat berries, bulgur, spelt, or barley

2 green onions, chopped

1 medium cucumber, peeled, seeded, and finely chopped

2 tablespoons chopped fresh dill

1 garlic clove, minced

½ jalapeño or another hot chile pepper, minced

2 tablespoons extra-virgin olive oil

Juice of ½ lemon, or more to taste

3 ounces feta cheese, crumbled

Salt

Freshly ground black pepper

In a medium bowl, toss together the grains, green onions, cucumber, dill, garlic, jalapeño, oil, and lemon juice, and season with salt and pepper. Allow to sit at room temperature for 15 minutes. Stir in the feta cheese. Serve at room temperature or chilled.

KITCHEN TIP

Milo is grain sorghum, a gluten-free grain native to Africa and Asia. This small round berry varies in color from light brown to white. It has a slightly nutty flavor and can be eaten like popcorn, cooked into porridge, ground into flour for baked goods, or brewed into beer.

MAKES
6
SERVINGS

This interesting salad is wonderful as a first course, side dish, or served as a bed beneath grilled chicken or roasted game hen.

1 cup pecan halves

¼ cup pure maple syrup

½ teaspoon freshly ground black pepper

½ teaspoon ground red pepper (cayenne)

½ teaspoon salt

1 garlic clove

¼ red onion, chopped

2 tablespoons extra-virgin olive oil

2 ounces feta cheese, crumbled

2 to 3 tablespoons red wine vinegar

1½ teaspoons sugar

1 teaspoon Dijon mustard

2 medium heads frisée, cut into bitesize pieces

Preheat the oven to 400°F. Lightly oil a baking sheet.

In a small bowl, combine the pecans with the maple syrup. Sprinkle with the black pepper, red pepper, and salt. Toss to coat well. Spread out in a single layer on the prepared baking sheet. Bake the nuts, tossing frequently, for 5 minutes, or until lightly toasted. Transfer the nuts to a rack to cool.

In a food processor or blender, combine the garlic and onion. With the motor running, gradually add the oil and purée just until blended. Add the cheese, vinegar, sugar, and mustard and purée until well blended. Transfer to a serving bowl.

Mound the frisée onto 6 plates. Top with the nuts. Serve the dressing on the side.

MAKES
4
SERVINGS

When the days of autumn diminish the heat of summer, and the last few tomatoes on my vines have no chance of ripening, I toss them, green and unripened, into a salad with red bell peppers, which linger on the vine, too, and (unlike the tomatoes) keep getting sweeter. The dish is great on its own or served alongside seafood or chicken. This lively combination would also be delicious tossed with a little extra olive oil and whole wheat pasta.

¼ cup olive oil or vegetable oil, such as avocado

2 tablespoons red wine vinegar

1 to 2 garlic cloves, minced

¼ cup chopped fresh cilantro

1 teaspoon ground cumin

½ teaspoon chili powder

1 small red onion, thinly sliced

2 medium green tomatoes, seeded and cut into ½-inch pieces

1 medium red bell pepper, seeded and cut into ¼-inch pieces

Salt

Freshly ground black pepper

Sugar (optional)

In a medium bowl, combine the oil, vinegar, garlic, cilantro, cumin, chili powder, and onion. Allow to sit at room temperature for at least 30 minutes.

Add the tomatoes and pepper, tossing to coat well. Season with salt and pepper to taste and add sugar if desired.

MAKES
36
COOKIES