Vegetarian Holiday Main Dish, Posted by Melinda

Ultimate Stuffed Acorn Squash (photo source)

This is based on the idea of the "Three Sisters," a Native-American food tradition comprising corn, beans, and squash. Though the torrential rains of earlier this summer did in our own Three Sisters (from powdery mildew, no surprise there), we're getting great acorn squash, and I don't know about you, but I still have some of our corn in the freezer--there's nothing like pulling out summer corn as the weather starts to cool!!!! If you're vegetarian, this would make a wonderful main course for Thanksgiving.

Ultimate Stuffed Acorn Squash--This serves 8, but obviously you can make less by halving or quartering.

• 3 tbsp olive oil
• 4 tsp minced garlic, divided
• 4 acorn squash, halved lengthwise & seeded [to prevent halves from wobbling or tipping over on baking sheet or plate, cut a thin slab off the bottom of each half so it sits flat]
• 1/2 tsp ancho chile powder, plus more for sprinkling squash
• 1/2 tsp ground coriander, plus more for sprinkling squash
• 3 cups fresh or frozen organic corn kernels, divided
• 2/3 cup yellow cornmeal
• 1 tsp sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cayenne pepper, optional
• 1 cup low-fat buttermilk
• 2 large eggs
• 4 tbsp melted butter or olive oil
• 3 oz soft goat cheese or low-fat cream cheese (1/3 cup)
• 3 oz grated extra-sharp Cheddar cheese (3/4 cup) plus more for garnish (optional)
• 1 & 1/2 cups cooked black beans or one 15-oz can black beans, rinsed and drained (btw, Vegetarian Times says Trader Joe's house brand canned goods do *not* use BPA in the can linings--good to know)
• 1 large poblano chile pepper or 1 small red sweet pepper, diced (1 cup)
• 8 green onions (scallions) white & green parts, thinly sliced, plus more for garnish

Preheat oven to 350 F. Combine oil and 2 tsp minced garlic in small bowl. Brush squash flesh with garlic oil and sprinkle lightly with ancho chile powder and coriander [coriander is the seeds of cilantro plants after they flower!]. Season w/ salt/pepper if desired, and place on large baking sheet. Pulse 2 cups corn kernels in food processor till finely chopped & milky. Set aside. Whisk 1/2 tsp each of coriander & ancho chile powder into cornmeal, along with sugar, baking soda, salt, & cayenne in medium bowl. Set aside. Whisk together buttermilk and eggs in separate bowl. Whisk (into buttermilk mix) butter [or oil], then pureed corn, then the remaining 1 cup of corn kernels, goat cheese, Cheddar, and remaining 2 tsp minced garlic. Fold in cornmeal mixture with a spatula, then fold in black beans, poblano chile, and green onions. Divide filling among squash halves. Sprinkle each half w/ extra Cheddar, if desired. Bake squash halves 30 to 45 min, or till squash are tender and filling is set. Sprinkle w/ green onions. Squash can be prepared 24 hrs ahead, then reheated 20 min at 325 F. Serve and enjoy!  (source: Vegetarian Times, Nov. 2013)

Winter Market, Friday the 15th, and Wild Herb Ravioli, by Melinda

Lamium purpureum (Deadnettle)

Our Winter Market on Friday the 15th of March will feature kale and freshly dug carrots--what a treat!

And here's a recipe for a green ravioli just in time for St. Patrick's Day! This recipe is adapted from one by Tama Matsuoka Wong, whom I mentioned in the previous post  and who forages wild herbs for upscale restaurants in the New York City area.  Her recipe calls for chickweed,  deadnettle, and onion grass (aka "wild garlic"). It's called "dead" nettle to distinguish it from stinging nettle--deadnettle has no sting to it and is quite mild in flavor. It's in the mint family, so it has a square stem (which you can feel), though it doesn't taste as "minty" as spearmint or peppermint.

Deadnettle's exotic, tiny flowers

The University of Delaware Extension blog (photo above left) treats it as a weed to be eradicated, but it's actually highly desirable as an edible wild plant, called Lamium purpureum in Latin.  In fact, right now, it looks like it does (in the above left photo) in our neighborhood. It's important not only as an edible green, however, but also as a very early source of nectar for honeybees and the wild bees or bee-like insects (e.g., carpenter bees, hoverflies, etc.) that later in the season will pollinate our domesticated crops.

However, if you don't want to use wild greens in this recipe, you can substitute spinach with the stems removed. You also could substitute some of the kale we'll get at Winter Market The recipe is very quick and easy to make, as you use pre-made eggroll wrappers, about 8- inches square, which you can buy at the supermarket.

Wild-Herb Ravioli

• 3 tbsp unsalted butter, divided
• 1 & 1/2 oz chopped chickweed (~2 cups); if desired, you can substitute spinach with the stems removed, or kale with stems removed and chopped
• 1 oz. deadnettle tops, including flowers, chopped (~ 1 & 1/2 cups), or spinach or kale (stems removed & chopped)
• 1 oz onion grass (aka wild garlic), or substitute chives, cut into 1/2-in. to 1-in. lengths (3/4 cup), and more for garnish
• salt & fresh-ground pepper
• 2 oz. ricotta cheese (1/4 cup)
• 2 oz. freshly grated Parmesan [or Pecorino], plus more for sprinkling
• 18 eggroll wrappers, ~8-in. square
• 1 tbsp olive oil

Melt 1 tbsp butter in medium skillet over medium heat. Add chickweed, deadnettle, & wild garlic (onion grass) greens [or substitute greens] & cook till bright green & softened, about 2 min (a bit longer for substitute greens). Transfer to food processor & pulse till finely chopped. Season w/ a pinch each of salt & pepper. Transfer to a medium bowl & fold in ricotta & parmesan w/ rubber spatula or large spoon. Let cool.

Place 9 eggroll wrappers on work surface. On each wrapper, mound 4 separate teaspoonfuls of filling in a grid 2-in. from the edges. Dip a finger in water & trace a circle around each mound of filling. Place remaining 9 eggroll wrappers atop the filled ones and press to seal around each mound of filling. Cut out 36 ravioli with a 2-inch ring cutter. Make sure edges are pressed together well.

Bring a large pot of salted water to boil; add oil. Cook ravioli until al dente, 5 to 8 min. Drain well.
Serve topped w/ remaining 2 tbsp melted butter & a sprinkling of chopped onion grass (wild garlic).

This recipe by Tama Matsuoka Wong is featured in the March 2013 issue of Martha Stewart Living magazine.

Oriental Greens, by Melinda

Tokyo Bekana leaves

We're getting three types of wonderful Oriental greens from our hoophouses this Friday the 25th, though you may or may not be familiar with them already, depending on whether you tried them this past summer. (My, how long ago that heat seems on a frigid day like today!)  But they are *delicious*!  The first one is Tokyo Bekana (see left) a mild-tasting member of the mustard family (as many Oriental greens are); it's related to Chinese bok choi but is even more tender.  In fact, it's so tender that it's quite suitable in salads, yet it also can be used in quick stir-fries or chopped into soups, stews, and so forth.  When Tokyo Bekana is mature, it looks something like a head of celery, with stalks and leaves, but when it's "baby," you get primarily the super-tender leaves.  Yum!

Komatsuna

Like its cousin, Tokyo Bekana, our second green, Komatsuna (aka Japanese Mustard Spinach) is also related to mustard (but milder) as well as to the common turnip. It can be used in salads and smoothies, or sauteed, stir-fried, steamed, boiled or pickled.  It too has both stems and leaves at maturity, but more leaf than stem when young.

Yukina Savoy

The third of our greens, Yukina Savoy, shares all these traits, though it looks more like a Tat Soi with a savoyed (crinkled) leaf.  (It becomes more crinkly as it matures--don't we all??!!)  It too can be eaten in salads or in all of the other ways listed above.

All three of these greens are cold-weather growers and don't do well in summer heat.  So hooray for the hoophouse!  There are all kinds of recipes for these greens, savory or sweet, raw or cooked, vegan, vegetarian, or carnivorous.  Also some gluten-free recipes.  Devorah was right:  Google Search is your best friend when it comes to finding such recipes.  Meanwhile, here are a few that exemplify different treatments for the various greens.

Hot Poppin' Tokyo Bekana--vegan and gluten-free (source)

• 2 tbsp sesame oil
• 2 tbsp sesame seeds
• 2 cloves garlic, minced
• 2 small pieces chopped fresh ginger
• a mound (or mounds) of Tokyo Bekana [you can supplement with other greens if you wish]
• 2 tbsp gluten-free soy sauce
• 1 tbsp brown rice vinegar [or regular rice vinegar]

In a wok, warm sesame oil on medium heat. Add sesame seeds & stir till you're overwhelmed w/ the nutty fragrance & the seeds darken [but don't burn!]. Add garlic & ginger, but be careful of the popping, shooting sesame seeds when you add the moist ingredients. After a minute, add the greens by the handful, cooking them down. In 3-5 min. they will still be beautiful, light spring green.  Serve warm.   For more greens recipes, including Tokyo Bekana, click here.

Komatsuna Smoothie--vegan and gluten-free (source)

• 1 banana
• 1 pear, cubed
• small handful flatleaf parsley
• handful of Komatsuna leaves
• 8 ice cubes
• 1 tbsp flax meal
• hemp milk to cover

Put all ingredients in blender and whiz till smooth.   For more Komatsuna and other Asian-greens recipes, click here.  If you're an omnivore, check out this recipe for a Komatsuna Souffled Omelet.

Moroccan Yukina Savoy Red Quinoa Skillet--serves 6; vegan and gluten-free (source)

• 1 lemon, juice and zest
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tsp sea salt
• 1/2 tsp pepper
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 yellow onion, chopped
• 2 1/2 cups carrots, chopped
• 2 cans white cannellini beans, drained & rinsed (or equivalent of dry beans, cooked)
• 2 bunches Yukina Savoy or 4 cups of another green (kale, spinach, bok choi)
• 1 cup dried apricots, chopped
• 1 cup red quinoa
• 3 cups gluten-free veggie stock
• 1 handful chopped parsley

Put red quinoa in a bowl of water and soak while preparing the next four steps.  1) Combine paprika, cumin, salt, & pepper in small bowl; set aside.  2) Zest the lemon, juice it, and set them aside separately.  3) Chop Yukina Savoy and set aside separately, along w/ chopped onion and carrots.  4) Heat olive oil in a large skillet or wok on medium heat & saute minced garlic till it's lightly browned. Add onions, lemon zest, & apricots & cook till onions are soft. Drain & rinse the red quinoa & add it to the skillet. Then add lemon juice, carrots, beans, spices, and stock. Raise heat & bring mix to a boil; stir for 3-5 min. Cover, reduce heat to medium-low, and simmer 20 min. or till the liquid is absorbed. Add chopped Yukina Savoy (or green of your choice), stir to combine, and cover for 5 min. or till the greens have softened. Keep covered, remove from heat, and let it sit for 5 min. Gently stir and serve; garnish with parsley if desired. For two more Yukina Savoy recipes, one vegetarian and one for the carnivores, see here.  For the steak-based recipe of the two, you can also see here.

Garlicky Beet Spread with Yogurt, Dill, and Horseradish

This recipe is also from the NYT Dining Section; it's something like the beet dip that Aby used to bring to Harvest Fests, but with a twist.
Garlicky Beet Spread [or Dip] with Yogurt, Dill, and Horseradish--makes 2 cups

• 2 medium beets, scrubbed and trimmed
• 2 tbsp olive oil, plus more for beets
• 1/2 cup walnuts
• 1 very large garlic clove, minced
• 1 tsp kosher or sea salt, or to taste
• 1 cup plain Greek yogurt [or one cup drained American yogurt; for instructions on how to drain American yogurt, see here]
• 2 tbsp lemon juice, or more to taste
• 2 tsp chopped fresh dill
• 1 1/2 tsp prepared [jarred] horseradish

To roast beets, heat oven to 375 degrees. Put beets in a small baking dish & drizzle with olive oil. Add 3 tbsp water to bottom of dish and cover tightly with foil. Bake till tender, ~1 to 1 1/2 hours, turning beets after 45 minutes. Let cool, then peel.

Using a food processor, pulse walnuts, garlic, & salt till very finely ground. Scrape down sides of bowl. Add peeled beets, oil, yogurt, lemon juice, dill, and horseradish and pulse till relatively smooth. Taste for seasoning and adjust as desired. Serve with fritters or latkes, or use as a dip for vegetables. (Picture credit)

Swiss Chard Fritters

A recipe from this past week's NYT Dining Section, adapted from the new cookbook Jerusalem, by Yotam Ottolenghi and Sami Tamimi (a simply wonderful cookbook, by the way).  Check out their blog in our blog list.
Swiss Chard Fritters--makes ~14 fritters, 4 appetizer servings

• 14 oz Swiss chard leaves, stems removed
• 1/2 cup chopped parsley
• 1/4 cup chopped cilantro
• 1/4 cup chopped fresh dill 
• 1 1/2 tsp grated nutmeg
• 1/2 tsp granulated sugar
• 3 tbsp all-purpose flour
• 2 cloves garlic, chopped
• 2 large eggs
• 3 oz crumbled feta cheese (about 1/2 cup)
• olive oil



Swiss chard fritters topped with beet spread

• lemon wedges, for serving

Bring a large pot of salted water to a boil, add chard, and simmer 5 min. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel. Place chard in food processor with herbs, nutmeg, sugar, flour, garlic, and eggs. Pulse till well blended. Fold in feta by hand. Heat 1 tbsp oil in large saute pan on medium-high heat. When oil is hot, spoon in 1 heaping tbsp of the mixture for each fritter (you should be able to fit 3 fritters per batch). Press down gently on fritter to flatten. Cook 1 to 2 min. per side, until golden brown. Transfer to a baking sheet [or large plate?] lined with toweling. Add another tbsp oil to the pan and repeat. Serve warm with lemon wedges (optional).  In the photo, the fritters are topped with a garlicky beet spread (see post above for the recipe; photo credit)