Currently viewing the tag: "Purplette onions"
Here is a salad with nice textural contrasts that is light but very satisfying. The beans can be done a day or two ahead of time. Making extra beans allows you to use them for other things such as a smashed paste as a dip for chips or crackers, part of a vegetable braise, or an accompaniment to sausages.
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This can be used as a sauce or a glaze, depending on far you choose to reduce it. Leaving it wet and slightly chunky yields a nice quick sauce for most major proteins, pastas, and summer squash. Pureed and strained is excellent for things like broiled salmon, pork chops, or a sauté of corn and peppers. Cook down the pureé for a glaze for things like this dish. Depending on how intense or thick you like it, thin with a little water or pasta cooking water. Cooked down enough you can use it as a syrup for something dessert-y.
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A nice autumnal dish that is satisfying without being too heavy. Use it as a side dish for pork chops or sausages, or top with fried eggs and have it as supper or breakfast. Make it into a more substantial meal with some additions-see Chef’s Notes for ideas.
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Tagged with: collards • cranberry beans • oregano • Purplette onions • scotch kale • shelling beans • tomatoes
Although people think the idea is strange, people always like the savory waffles once they try them. Anytime I cook grains, I always make a little extra and freeze it for recipes like this one. This recipe utilizes another recipe that was a stand-in for another recipe. It is always fun to watch the progression of some dishes. This recipe works for brunch, or as an interesting dinner salad, or you could have it alongside some protein for a light dinner. It is important to the success of this dish that the waffles be hot and crisp.
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Chantenay carrots are actually meant to be grown large. The flavor improves with size, and they seem to have a nicer flavor as well. This recipe can be made with other carrots, but I love the flavor and shape of big Chantenays. Serve this as a side to beef or with roasted Portobello mushrooms as a bed.
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Serve this in bowls with slices of cheese toast. Add leftover chicken or grains such as farro or barley, or Israeli couscous.
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Tagged with: cauliflower • cherry tomatoes • filet beans • oregano • parsley • potatoes • Purplette onions • stew
There is almost always a jar of tapenade in the refrigerator, just as there should be one in yours. It is like a magic wand in the kitchen, able to take disparate ingredients and turn them into a trip to far off lands. To get the right kind of sear on this dish, you want to use your biggest pan, like a 14-incher. If the vegetables are too close they will just steam and get mushy, so if you do not have a big pan, do this in a couple pans or batches.
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Tagged with: basil • cherry tomatoes • filet beans • lemon • parsley • Purplette onions • saute • summer squash • tapenade
This is a dish to be served as an appetizer or tapa would be, before the meal or as part of a series of small plates. It goes well with sherry, wines, or ice cold beer. Remember, since it is the sort of dish that can scatter easily, toast the bread so it is still soft and doesn’t crack and fall apart at the first bite. If you have leftovers, try them on a sandwich with fresh mozzarella and tomato.
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Serve this as a side dish, or use it to top pizza. It could be tossed with romaine lettuce for a salad or the leaves could be left whole and filled with, or use this to top bruschetta or crostini. If using for anything but pizza, try the Quickles option. The cool crunch and the bracing tartness of the vinegar is a wonderful foil to the plush textures and oil rich flavors of the pesto and peppers.
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Think German Potato salad with a South West bent. The Purplette Quickles stand in for regular pickles, and the cilantro dressing takes the recipe South West.
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We offer several members of the allium family in our boxes including spring onions, scallions, purplette onions, leeks and green garlic.
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Tagged with: alliums • green garlic • green onions • leeks • onion • onions • Purplette onions • scallions • spring onions
Sometimes simple is the best. This is one of those dishes. It is also flexible which adds versatility to it. This is a good recipe for when you don’t have enough fennel to make it the main attraction but want the flavor to shine. With a little tweaking this recipe can serve as a topping for meat or fish-see the Chef’s Notes. A fixed blade slicer such as a Ben-Riner or mandolin makes this recipe quicker and even simpler to assemble.
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Romanesco is often described as a cross between cauliflower and broccoli, but I think it has its own personality. It is denser than either of the others, and is more resistant to developing the brassica “funk” that the other two get when cooked too long in water. I like the denser texture which allows Romanesco to caramelize well, and I really enjoy the fractal look of the florets.
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