Cooking in harmony with the seasons is one of my favorite things to do. I never know what I am going to get when I shop at the Farmer's Market and I adjust my menus accordingly. What I love is that I am being “seasonal”. So what flavors shall we go for now?
Let's try beets. I love beets and using the whole plant is glorious not only for the planet but for my tummy. This recipe for beet greens is very unusual - it will twang your taste buds and leave you surprised. As far as the actual beets go, I love them steamed, peeled, chilled and then sliced thinly drizzled with olive oil, sea-salt, and lemon.
Now for tomatoes...For summer try this ice cold Gazpacho. It is scrumptious served with fresh grilled salmon or *crab cakes (*see my May blog for recipe). And you can see that this recipe uses many seasonal veggies including bell pepper, red onion, cukes, and parsley. I say “yum”.
Beet Greens with Anchovies
One bunch beet greens - leaves and thin stems only
2 oz. can of anchovies packed in olive oil, chopped (do not drain)
Olive oil
Garlic, 2-3 cloves, minced
1/4 tsp red pepper flakes
One medium tomato
2 TB water
Grated Parmesan cheese
1/2 tsp poppy seeds
1. Soak the beet greens and wash thoroughly to get off the grit. Dry them well then stack the leaves one on top of the other and roll them up into a tight cylinder resembling a cigar. (Do this in 2 or 3 one inch stacks).
2. Using a very sharp knife, cut the leaves horizontally to create ribbons about 1/4” thick - this is called Chiffonade.
3. Chop the anchovies and put them along with their oil into a medium sized skillet with the garlic and pepper flakes. Add more oil if needed.
4. Grate the tomato and put it along with its pulp, juice and seeds into the skillet. Add water and the greens. Stir well.
5. Cover and reduce heat to medium low, stirring occasionally cook until they are very tender and the flavors have melded - about 20 - 25 minutes.
6. Serve hot with some grated Parmesan and a sprinkle of poppy seeds.
Your mouth will be amazed at the fresh salty medley of tastes - a walk on the culinary wild side! ENJOY!
GAZPACHO
3 ripe tomatoes, peel and chopped into small chunks
1 red onion, chopped finely
1 cucumber, peeled, seeded, and chopped small
1 red bell pepper seeded and chopped
3 stalks of celery, chopped
3 TB chopped fresh parsley
3 TB chopped fresh chives
4 cloves of garlic, minced
1/8-1/4 cup red wine vinegar (taste as you add)
1/4 cup olive oil
2 TB fresh squeezed lemon juice
2 tsp honey (dissolved in the lemon juice)
salt and pepper to taste
6+ drops Tobasco sauce to taste
1 tsp Worcestershire sauce
4 cups tomato juice
croutons (optional)
Combine all the ingredients and blend slightly with immersion blender or in food processor. You want it to be chunky. Place in non-metal, non-reactive container, cover tightly and chill overnight. Serve with croutons. Serves 8-10
