Lima Bean And Dill Kuku

Photo from Sanam Lamborn of The Persian Kitchen blog.

This week, JP tells me Glade Road Growing's bag will contain dill.  While it's too late in the season potatoes or cukes--two of my favorites with fresh dill--the herb is used as a common ingredient in Persian cooking.  You can combine it with rice or try my adaptation of Sanam Lamborn's recipe for Lima Bean Kuku, which is she describes as a Persian version of a frittata or quiche. 

Since pomegranates are in season, you might want to pair this with a Persian salad consisting of salad greens topped with pomegranate sees, walnuts and feta, with a dressing made of pomegranate juice or molasses, balsamic vinegar, olive oil, honey, salt and pepper.

Lamborn's recipe, shown, serves four and is cooked in a non-stick skillet.  I don't like non-stick skillets, so I  bake mine in the oven.  For a more ornate version served by chef  at the Obama White House, see this New York Times recipe.

Serves 6


1 pound of lima beans (frozen or fresh)
1 medium onion peeled and diced
6 garlic cloves, smashed, peeled and finely chopped
1 tablespoon butter
6 duck or chicken eggs
1 ½ teaspoons coarse sea salt
1 teaspoon ground black pepper1 bunch of fresh dill, washed and roughly chopped
1/8 teaspoon baking soda
1/4 teaspoon of lemon juice
1 tablespoon rice flour
1/4 extra virgin olive oil

1.  Add lima beans to salted boiling water and wait for water to return to a boil.  Then turn down heat and simmer until tender.

2.  Heat cast iron skillet until a drop of water evaporates and turn down to medium low heat.  Melt butter and coat pan.  Sauté until translucent, stirring occasionally.  Add garlic and cook until both are golden in color.  Cool to room temperature.

3.  Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.

4.  Crack eggs in a mixing bowl and pierce yolks with a fork.  Add salt, pepper, rice flour and baking soda and whisk together.  Fold in onions, garlic lima beans and lemon juice.

5.  Brush prepared baking dish with 1/4 cup oil. This may look like a lot, but it gets absorbed into the batter. Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.

6.  Cut into 6 equal pieces. Serve hot or room temperature, with pita and yogurt, if desired.


Beer-Braised Greens

Photo by David Loftus


Braising greens makes them more tender.  My recipe uses porter or stout for a richer taste.  The alcohol evaporates.  If you'd rather not use beer, you can substitute 2 tablespoons of tomato paste thinned with water to make 1/2 cup.


Serves 4


Kale, beet greens or chard or spinach, turnip greens, collards, and/or arugula, rinsed well and torn into 2-inch strips to make 4 cups.  I prefer a mixture.

  • 2 tablespoons of extra virgin olive oil
  • 2 large cloves of garlic, smashed, peeled and finely sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup stout or porter
    2 cups of cooked, drained black or white beans (optional)
  • 4 tablespoons miso, thinned with a bit of water
  • Directions:

1.  In a large pot bring 2 quarts of water and a large pinch of salt to a boil. Add greens a blanch for 1 minute.  Remove to a colander to drain.

2.  In a large skillet heat oil over medium-high heat. Add garlic and  sauté  for 1 minute. Add greens, pepper flakes and beer, cover simmer until tender (about 6 minutes). If you'd like to make this a complete meal, add 2 cups of cooked, drained black or white beans and stir to warm through.  Remove from heat.  Stir in thinned miso and serve.


Bok Choy and Tempeh (or Chicken or Pork) Stir Fry with Mushrooms, Sweet Peppers and Onions

Photo by Susanna Liang at Divine Healthy Food.  Her recipe uses a red chili pepper so it's spicier.


Sally wrote me after I had developed recipes for tomatillo salsa, to say that the bag for Glade Road Growing this week would instead include bok choy, salad turnips, red pepper, red onion, arugula, lettuce mix and tomatoes.  Here's my recipe for a stir fry using the bok choy, red pepper, red onion and tomatoes with tempeh.  If you prefer, you can use cooked chicken or pork, sliced thin and added in with the tomatoes.

Plus check out the recipe Sally found for the newsletter for  grilled bok choy and turnip rice bowls with soy sesame sauce by Oregon "farmer turned foodie Andrea Bemis" at her blog Dishing Up The Dirt.  (And while you're there, check out the other recipes!)


Serves 4


2 cups of brown rice
2 tablespoon extra virgin olive oil or peanut oil
2 tablespoons of sesame seeds
8  cremini mushrooms, sliced (sometimes called baby portobellos)
1 red onion, thinly sliced with one tablespoon finely chopped and reserved for garnish
1 package of tempeh, cut into thin strips (or 1 cup cooked chicken or pork)
1 sweet red pepper, stemmed, seeded, membrane removed and cut into thin slices
4 cloves garlic, smashed, peeled and chopped
fresh ginger, chopped to make 1 tablespoon
4 medium bok choy, chopped into thin slices
2 tablespoon cornstarch
2 tablespoons water
2 tablespoons of balsamic or rice wine vinegar
2 teaspoons smoked paprika
1/2 teaspoon of red pepper flakes
4 tablespoons of miso
2 tablespoons toasted sesame oil
2 small tomatoes, chopped
1/4 cup cilantro chopped


1.  45 minutes before you start the stir fry, bring 2 cups of brown rice and 4 cups of water to a boil in a heavy-bottomed lidded pot.  Simmer for 5 minutes.  Rinse rice until water is clear, add water up to the original level and bring again to boil for another five minutes.  Cover pot, turn off the heat and let steam for 40 minutes until the water is absorbed.

2.  Heat a dry cast iron skillet over a medium heat until a drop of water boils off.  Toast sesame seeds until they pop.  Immediately transfer to plate and reserve for garnish.

3.  Add olive or peanut oil to the skillet and heat until a bead of water sizzles.  Add mushrooms and cook until tender.  Add the onions and cook until translucent.  Add the garlic, ginger, paprika, red pepper flakes, red pepper and bok choy and cook the vegetables are tender. 

4.   While the veggies are cooking, in a small bowl, make a paste of the cornstarch, water, miso, sesame oil and vinegar.  Turn down the heat to low and add mixture to the skillet, stirring until it thickens.  Stir in tomatoes (and meat, if you are substituting for the tempeh) and turn off heat and let warm through.

5.  Stir the rice with a fork to fluff and divide among four bowls.  Top with stir fry, garnished with toasted sesame seeds, chopped cilantro and  reserved, chopped red onions.

Photo by Andrea Bemis of her grilled bok choy and turnip rice bowls with soy sesame sauce.


mer turned foodie, Andrea Bemis


Three Tomatillo Salsas: Chopped, Blended OR Grilled

Photo accompanied a recipe by Kate Ramos at Chowhound (no photographer listed).  You can find more of her "nueva Latina" recipes at her blog, ¡HOLA! JALAPEÑO.

JP tells me that this week's bag from Glade Road Growing will include tomatillos and other makings for salsa.  I've included my favorite recipe for an easy peasy fresh salsa, plus more traditional recipes for a blended salsa verde and a roasted tomatillo salsa.

All of these recipes can be served immediately or covered and refrigerated for several days.  In that case, let the salsa come to room temperature before serving.

1.  Chopped:  Fresh Tomatillo Salsa

Makes about 5 cups


1 pound tomatillos, husked, rinsed and diced small
1 medium onion (white or yellow) peeled, root  and stalk end trimmed and diced small
1 or 2 medium jalapeños, seranos or chipotles, seeded with membranes removed and chopped coarsely
1/3 cup fresh cilantro, coarsely chopped
2-3 fresh limes, halved and squeezed (or enough to make 1/4 cup juice)
2 teaspoons sea salt


Place all ingredients in a glass mixing bowl, stir to combine, adjust seasoning as necessary, and serve.


2.  Blended:  Tomatillo Salsa Verde

Photo by Danny Kim for Bon Appetit

Makes about 2 cups


1 pound tomatillos, husked, rinsed and quartered
½ medium onion, coarsely chopped
1 garlic clove, crushed
1 jalapeños, serano or chipotle chile, seeds and membrane removed and chopped coarsely
¼ cup fresh cilantro
1 teaspoon sea salt


Purée tomatillos, onion, garlic, chile, and cilantro in a blender, adding water as needed, until smooth; season with salt.


3.  Grilled:  Grilled Tomatillo Salsa

Photo by Colin Clark for Fine Cooking.Makes about 1 1/2 cups


10 medium tomatillos, husked and washed
1/2 cup onion, chopped
2-3 fresh limes, halved and squeezed (or enough to make 1/4 cup juice)
1 medium clove garlic, smashed peeled and chopped
1 jalapeño, serano or chipotle chile, seeded, membrane removed and chopped coarsely
2 teaspoons sea salt
1/4 cup fresh cilantro chopped
1/4 cup  scallions chopped


1.  Grill the tomatillos on gas or charcoal grill, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.  If you don't have a grill, you can roast them on a rimmed baking sheet 4 inches below a very hot broiler.

2.  Purée the tomatillos, onion, lime juice, garlic, chiles and a pinch of salt in a blender until it makes a smooth sauce.

3.  Transfer the salsa to a serving bowl.  Add the cilantro and scallions, and season to taste with salt just before serving.


Red Pepper, Spinach and Sweet Potato Hash

Photo by Karielyn Tillman

This week the bag from Glade Road Growing will include sweet peppers, and baby spinach. This hash makes a nice side to serve with leftover roast chicken or pork.

If you'd like to make it a vegetarian meal instead, after the hash is cooked, stir in 2 cups of cooked drained black beans.  Divide the hash into four sections.  Make a slight well in the center of each section and crack a duck egg (or chicken egg) into each well.  Turn down heat to medium low and cover and cook for for another 4 minutes.  For a vegan version, substitute tofu "sour cream" for the eggs, but only heat until it's warmed through.

Serves 4


2 sweet potatoes, peeled and cubed
1 large onion, peeled and coarsely diced
1 red bell red bell pepper, diced
1 or more cups of  baby spinach, chopped, with 2 tablespoons reserved for garnish
2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed peeled and minced
fresh ginger, peeled and finely chopped to make 1 tablespoon
1 tablespoon red pepper flakes
2 tablespoons of poppy seeds
1 teaspoon cumin
1/2 teaspoon cardamom
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper


1.  Add oil to a cast iron skillet and heat on medium until a bead of water evaporates.  Saute'  onions, garlic and ginger until translucent and add the sweet potatoes, red pepper flakes, cumin, cardamom, poppy seeds, salt and pepper.  Continue cooking until the sweet potatoes are soft and slightly crispy on the outside.

2.   Add the diced red bell peppers, chopped spinach (except for the reserved amount) and gently toss for about 1-2 minutes until the spinach is wilted.  Remove from heat, garnish with fresh chopped spinach and serve.


Peperonata (Sautéed Bell Peppers With Tomato, Onion, and Garlic)

Photo by Vicky Wasik for Serious Eats.

The bag from Glade Road Growing this week will include salad mix, bell peppers and tomatoes.  If your bell peppers have a reddish or yellowish tint, you can let them ripen on the counter and they will be sweeter.  The traditional southern Italian recipes I've seen call for the colored peppers, but this is delicious with green peppers, too.  You may want to add demerara  sugar or  honey, though, at the end, a little bit at a time, until the flavor is balanced, to make up for the lack of sweetness.

This makes a nice side veggie hot, or chilled, it's a great spread on bread or can be tossed with cooked pasta or quinoa.  If you want to make it a whole meal, along with the pasta, stir in 2 cups of cooked chickpeas or white beans or lentils and serve over salad mix.


Serves 4


6 tablespoons of  extra-virgin olive oil, divided
3 medium cloves garlic, smashed, peeled, root end removed and thinly sliced
1 medium yellow onion, sliced 1/4 inch thick
3 large bell peppers, stemmed, seeded, and sliced lengthwise 1/2 inch thick
Tomatoes, chopped, to make 2 cups
1 sprig basil,  sliced into ribbons, with stem discarded (or save for veggie broth) or 1/2 teaspoon dried
Sea salt
1 1/2 teaspoons balsamic vinegar
Freshly ground black pepper


1.  In a cast iron skill, heat 4 tablespoons of the oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.

3.  Transfer to a large pot and add tomatoes and basil and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Stir in remaining olive oil and season with salt and pepper. Stir in vinegar and the sugar or honey, if necessary.  Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature.


Beth's Vegan Chili

Photo for Tracey Medeiros's The Vermont Farm Table Cookbook by Oliver Parini of Burlington, Vermont, which features a recipe for the chili served at Burlington's City Market/Onion River Co-op.

JP tells me that this week's bag share from Glade Road Growing will include tomatoes and peppers, so I thought I'd give you my recipe for vegan chili.

Last week, I mentioned that I had attended a pot luck on Sunday.  One cook, a vegan, told me that she never used fake meat when she cooked for herself or her husband, but that she used it to make recipes my "special" for meat eaters.

I disagree!  Meat eaters know what meat tastes like and fake meat and tvp, besides being highly processed, really don't taste like meat.  Instead I suggest that you use spices and whole ingredients. To add a bit of richness, my chili recipe includes cocoa powder, cinnamon and paprika, in addition to the more traditional spices, plus some miso, instead of salt to give depth of flavor.  You could also deepen the flavor by adding diced roasted sweet potatoe instead of the carrots and some sautéed chopped mushrooms.  To get the texture of the meat or tvp, I suggest cooked barley, or if you're gluten intolerant, quinoa.  Because I don't have any Mexican oregano, I also use some fresh chopped basil in the garnish.

I top my chili with greek yogurt or labneh, but of course that's not vegan.  Instead you can use this recipe for tofu "sour cream."


Serves 8

2 cups dried beans (your choice of black, navy, kidney, red beans or lentils, or a combination thereof)
1 cup of barley or quinoa

1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1 tablespoon ground cumin
1 tablespoon of cinnamon

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 stalks of celery, diced
1 cup shredded carrots
1/2 poblano pepper, stemmed, seeded, and chopped
1 bell pepper chopped
4 garlic cloves, smashed, peeled and finely chopped
2 cups diced heirloom tomatoes (about 2 medium--you can use canned diced unsalted tomatoes, when tomato season is over)
2 cups of water
3 tablespoons tomato paste
2 tablespoons of cocoa powder
4 tablespoons of miso, thinned with water

Greek yogurt or "tofu sour cream"
1 cup of chopped heirloom tomatoes
1/2 cup of fresh cilantro, chopped
1/2 cup of fresh basil, cut into slivers
1 shallot, peeled and sliced thinly (or substitute a bit of red onion)


1. The night before or at least 3 hours before you start the soup, bring beans to boil with 4 cups of water in a heavy-bottomed pot with a tight lid then turn down heat to simmer for 5 minutes. Drain and rinse well. Bring back to a boil, cover and simmer for another 5 minutes and then let soak for an hour or overnight. Rinse a second time and bring back to boil with a bay leave and cook until soft. Drain.

2.  After you start the beans, bring the grain of your choice to boil with 4 cups of water in a heavy-bottomed pot with a tight lid then turn down heat to simmer for 5 minutes. Drain and rinse well. If you are using quinoa, bring back to a boil, cover and simmer for another 5 minutes, turn off the heat and leave covered for at least 20 minutes until it absorbs the water.  For barley, you will need to cook it longer for it to be tender, so after it sits for the 20 minutes, cover the barley with water and bring back to a boil and then simmer until it is tender and the water is absorbed.

2. In a dry, seasoned cast iron skillet, toast the spices and set aside.   Add the oil to the skillet and cook onions, until they are softened. Add the celery, the peppers, the carrots and the garlic and cook the mixture, stirring, for 4 minutes.  Transfer to a large heavy-bottomed pot.  Add the tomatoes and water, the tomato paste, the cocoa, the cooked beans and grain and simmer, covered, for 1 hour.

4. Stir in the spices and simmer the soup, uncovered, for 15 minutes.

6. Take off the heat and season soup by stirring in the thinned miso.

7. To serve, divide soup into  individual bowls, garnish with yogurt or tofu sour cream, chopped fresh basil, cilantro, tomatoes and shallots.