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Recipe by Kay Carroll
2 Tablespoons extra virgin olive oil 1/4 pound sliced pancetta, sausage, or smoked sausage (optional) 2 carrots, peeled and chopped 3 celery stalks, chopped 1/2 red pepper, seeded and chopped 2 bay leaves 4 garlic cloves, finely chopped 1 large red or yellow onion, chopped 1 teaspoon dried rosemary 1 teaspoon dried oregano 1/4 teaspoon marjoram Salt and pepper to taste 1/2 cup soft sun-dried or oven roasted tomatoes, thinly sliced 1 quart chicken or vegetable stock 2 cups water 1 small bunch of kale or spinach, washed, dried, stgems removed and chopped 1 cup uncooked pasta - short cut 1 (15-ounce) can chickpeas Grated or shredded cheese - Pecorino Romano, Parmesan or a combination (optional) Croutons (optional) 1. Place a heavy-bottomed soup pot over medium-high heat with the olive oil. Add the pancetta (if using) and cook until crispy, 3-4 minutes. 2. Add the carrots, celery, pepper, bay leaves, garlic, onions and seasonings to the pot. Stir occasionally, cooking until the vegetables are tender, 7-8 minutes. 3. Add the sun-dried tomatoes, stock and water to the pot and bring to a boil. 4. Add the kale, pasta and chickpeas to the soup pot and cook until the pasta is al dente. 5. Discard bay leaves. Add more salt and/or pepper to taste. 6. Ladle into shallow soup boles and top with cheese and/or croutons.
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Recipe by Anna Gill
Serves: 8 Brine: 2 cups water ⅓ cup coarse kosher salt ¼ cup pure maple syrup 4 unpeeled garlic cloves, smashed 3 large fresh sage sprigs 2 bay leaves (preferably fresh) 1 teaspoon whole black peppercorns 2 cups ice water 1 -5 to 5½ pound bone-in pork loin rib roast, chine bone removed Vegetables and breadcrumbs: 1½ pounds tart crisp apples, cored, cut into 1-inch-wide wedges 3 cups coarsely chopped onions ¾ cup chopped celery 1 tablespoon finely chopped fresh sage 4 tablespoons extra-virgin olive oil, divided Coarse kosher salt 2¼ cups apple cider 1½ tablespoons pure maple syrup 2½ tablespoons Dijon mustard, divided 3 tablespoons unsalted butter, melted 1½ cups fresh breadcrumbs Special equipment: 2 - 2-gallon re-sealable plastic bag For brine: 1. Stir 2 cups water and ⅓ cup coarse salt in medium saucepan over medium heat until salt dissolves. 2. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. 3. Add 2 cups ice water; cool brine to room temperature. 4. Place roast in doubled re-sealable plastic bag. Carefully pour brine into bag with roast; seal the inner bag pressing out as much air as you can. Repeat with the outer bag and place in refrigerator and brine pork overnight. 5. Remove pork from brine; discard brine and pat the roast dry with paper towels. Let pork stand 1 hour at room temperature. For vegetables and breadcrumbs: 1. Preheat oven to 325°. 2. Place apples, onions, celery and sage on heavy 18x12-inch rimmed roasting pan. Drizzle with 3 tablespoons oil and sprinkle with coarse salt and pepper. Toss the vegetables to coat them with the seasoning. 3. Move the mixture to the sides to make room for the roast in the middle. 4. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. 5. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture. 6. Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. 7. Pour reduced cider over apple-onion mixture. 8. Mix maple syrup and 1½ tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork. 9. Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. 10. Transfer pork to carving board and let rest 15 minutes. 11. Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season crumbs to taste with coarse salt and pepper. 12. Spread out on small rimmed baking sheet. 13. Increase oven temperature to 375°. 14. Bake breadcrumbs until golden brown and crisp, 8 to 10 minutes. 15. Cut pork roast into ½ -inch-thick slices off bone. Divide among plates. 16. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from roasting pan into small pitcher. 17. Sprinkle mustard breadcrumbs over pork and serve with the juices.  Recipe by Anna Gill
Serves 6 1 cup dried black-eyed peas 4 cups water 1 small ham hock or 3 strips smoked bacon or ¼ pound salt pork 3 tablespoons butter 1 cup finely chopped onion 1 cup finely chopped celery ½ cup finely chopped green pepper ¾ cup long grain Carolina rice Salt and freshly ground pepper 1 cup cooked ham cut into ½ inch cubes 1. Put the peas in a saucepan and add water to cover. Let stand overnight. 2. Drain and return the peas to the saucepan. Add the four cups of water and bring peas to a boil. 3. Add ham hock, (or bacon, or salt pork) and bring to a boil. Reduce heat, cover and let simmer 45 minutes or until peas are tender but not mushy. The peas must retain their shape. 4. Reserve one and a half cups of cooking liquid. Drain the peas. Set the peas and the liquid aside. 5. Heat two tablespoons of the butter in a saucepan. Add the onion, celery and green pepper. Cook, stirring, until vegetables are wilted. Add the rice and stir. 6. Add the reserved cooking liquid and bring to a boil. Cover closely and cook 18 minutes. 7. Add the remaining butter and the peas. 8. Add salt and a generous grinding of black pepper. Stir. Add the ham and fold it in gently. Discard the ham hock (bacon or pork) and serve.  Recipe by Anna Gill
Serves: 8 2½ cups diced onions (about 2 medium to large onions 1 lb. mushrooms, cleaned and chopped 1 cup celery, diced 1 tablespoon butter 1 tablespoon light oil 3 cups hot chicken or vegetable broth or stock (or water) 1½ cups uncooked farro 1 teaspoon kosher salt, divided ½ cup dry white wine 1 ½ cup roast chestnuts, peeled and chopped 2 cups roasted squash, cubed in about 2 inch pieces (any kind, pumpkin, acorn, butternut) 1 cup dried cranberries ½ cup sunflower seeds 1 tablespoon chopped fresh thyme ½ teaspoon freshly ground black pepper 1. Preheat oven to 350°. 2. Butter an 11 X 7 inch glass or ceramic baking dish and set aside. 3. Heat 1 tablespoon oil and 1 tablespoon of butter in a large saucepan over medium-high heat and blend when the butter has melted. 4. Add onion; sauté 2 minutes, stirring frequently. Reduce heat to low; cook until onion is translucent, stirring occasionally. 5. Add mushrooms and celery, cook briefly for a few minutes while stirring. 6. Add hot broth, farro and ½ teaspoon of salt. Bring to a boil, reduce heat and simmer for approximately 30 minutes, until the liquid is reduced to about ⅓ cup and the farro is tender but still firm to the bite. Add the wine and stir. Turn up the heat briefly, until the wine has reduced to the previous ⅓ cup level. Remove from heat. 7. Add the squash, cranberries, chestnuts, sunflower seeds, thyme, the remaining ½ teaspoon of salt and the pepper. Mix well. 8. Spoon the mixture into the prepared baking dish and bake for 20 to 30 minutes. ADVANCE PREPARATION: This dish can be prepared up to two days in advance and gently warmed 20 minutes before serving. Recipe by Anna Gill
There are literally thousands of variations on egg salad. And I love most of them. So below is my favorite recipe followed by a list of variations. In the last few decades egg salad has been advertised as made without celery “filler”. To me, this is sad. The crunch added to egg salad by celery and other vegetables like jicama and cucumber is not only good for you, but delicious. So many things go with the egg, it’s easy to be creative and make up your own favorite variations based entirely on what’s in the fridge today. Serves: 4 8 large eggs ½ cup mayonnaise 2 heaping teaspoons Dijon mustard 1 tablespoon apple cider vinegar ½ teaspoon sea salt 5 or 6 grinds of fresh pepper ¾ cup finely diced celery ¼ cup minced chives 1. Place the eggs in one layer in a large pot with enough cold water to cover the eggs about an inch and a half. Set over medium high heat. 2. When the water comes to a full but not roiling boil, allow the eggs to cook for about one minute. Cover and remove the pot from the heat. Let the eggs sit for about 10 to 13 minutes. It is hard to overcook the eggs at this point but don’t let them sit for more than 20 minutes. 3. Place the pot in the sink and run cold water into it until the hot water has been fully replaced by the cold. If you’re in a hurry you can throw a couple of cups of ice cubes into the bath, otherwise replace the now cool water with cold water. When the eggs are cool enough to handle easily, peel them. 4. Remove the yolks and place them in a medium to large bowl. 5. Mash the yolks thoroughly. Set aside. 6. Dice the egg whites and set aside. 7. Add the mayonnaise, mustard, vinegar, salt and pepper to the mashed yolks and blend well. 8. Add the celery and chives to the yolk and mayonnaise combination and mix well. 9. Lastly, add the egg whites and mix well again, perhaps a bit more gently. NOTES: The egg whites are relatively fragile, adding them last assures that they retain their own character. If you’d prefer a slightly lighter egg salad, make 9 hard-boiled eggs and use only 7 yolks (reserving 2 for some other purpose). VARIATIONS: Add ¼ cup crumbles bacon Add 2 teaspoons capers (drained & minced) Substitute 2 heaping teaspoons of whole grain mustard for the Dijon Substitute ¼ cup of finely minced shallots for the chives Substitute ¾ cup of finely diced jicama, cucumber, or dill pickle for the celery Substitute minced parsley, basil, tarragon or dill for the chives Substitute ½ teaspoon of curry powder, Old Bay spice, or Asian 5 spice powder for the Dijon Top with spicy sprouts or watercress Recipe by Kay Carroll
Serves 6 1 onion, chopped 3 cups peeled and chopped beets 2 celery stalks, chopped ½ red bell pepper, chopped 1 ½ cups chopped mushrooms 1 large cooking apple, chopped 2 Tablespoons canola or grapeseed oil 2 ½ quarts stock or water 1 teaspoon cumin seeds Pinch of dried thyme 1 large bay leaf Fresh lemon juice Salt and freshly ground pepper 1. Place the chopped vegetables and apple in a large saucepan with the oil and 3 Tablespoons of the stock or water. Cover and cook slowly for about 15 minutes, shaking the pan occasionally. 2. Stir in the cumin seeds and cook for 1 minute. Add the remaining stock or water, the thyme, bay leaf, lemon juice and seasoning to taste. 3. Bring the soup to a boil. Cover the pan and turn down the heat to a slow simmer. Cook for about 30 minutes. 4. Remove the bay leaf and puree the vegetables in a food processor or a blender. 5. Return the vegetables to the saucepan. Reheat. Check the seasoning. 6. Serve into soup bowls. Garnish with swirls of sour cream and top with a few sprigs of dill, rosemary or thyme for color. Recipe by Anna Gill
Serves: 10 to 12 6 tablespoons heavy cream 2 tablespoons malt vinegar 1 teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 teaspoon celery seed 1 tablespoon garlic scapes, minced 1 small head red cabbage ½ large red onion, thinly sliced 1. In a jar with a tight fitting lid, combine cream, vinegar, salt, pepper, and celery seed. Shake the dressing thoroughly and set aside. 2. Cut the cabbage in half lengthwise, remove the core, and cut cabbage into very fine shreds (this is when a mandoline comes in very handy). 3. Place the cabbage, the onion and the garlicscapes in a large bowl. 4. Drizzle the dressing over the vegetables. Toss all together lightly but making sure you bring up what is on the bottom of the bowl. 5. Let the flavors meld for at least an hour before serving.  Recipe by Anna Gill
Serves: 4 1 cup cooked wild rice 2 ears of sweet corn, cooked in boiling water for 8 minutes, and cut from the cob ½ cup finely diced celery ¼ cup finely minced red onions ¼ cup diced dried fruit such as cranberries, mangos or sultanas ¼ cup sunflower seeds or shelled pumpkin seed kernels 2 tablespoons raspberry vinegar ¼ cup tablespoon olive oil 1 tablespoon low-sodium soy sauce ½ teaspoon salt ½ teaspoon freshly ground pepper 1. Combine cooked rice and corn in a serving bowl. 2. Add celery, onions, dried fruit, sunflower or pumpkin seeds, toss well and set aside. 3. Combine the remaining ingredients in a small jar and shake well. 4. Lightly coat the rice mixture with the dressing (you may have extra). Toss again and serve. Recipe by Jane Elder Rowell
Serves: 6 to 8 6 large new potatoes, peeled and cut lengthwise 2 hardboiled eggs, cooled, peeled and finely mashed with a fork 4 celery stalks, washed and diced ½ medium onion ⅓ cup pickle juice ½ cup mayonnaise salt and pepper to taste ¼ to ⅓ cup minced fresh parsley 1. Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil, reduce to a simmer and cook until the potatoes are thoroughly cooked but can maintain their shape. Drain and set aside to cool. 2. Using a box grater, grate the onion into a bowl, capturing all the “gratings” as well as the juice. 3. When the potatoes have cooled down enough to handle them easily, cut them into bite-sized cubes and place them in a large separate bowl. 4.Add the mayonnaise, mashed eggs, pickle juice and parsley to the bowl of grated onion and mix thoroughly. Season the sauce with salt and pepper. 5. Add the celery to the bowl of potatoes. 6. Add the sauce to the bowl of potatoes and celery. Using a large spatula, fold the ingredients together gently enough not to break the potatoes apart. 7. Cover and store the potato salad in the refrigerator for 6 to 12 hours before serving if possible. Recipe by Lisa Fielding
Adapted from The Silver Palate. 1 C. Mayonnaise 1 C. Sour Cream Juice of ½ lemon 1 teaspoon Worcestershire 1 to 2 teaspoons Sriracha 1 generous C. crumbled Cato Corner Farm Black Ledge Bleu Sea Salt to taste 1. Mix all ingredients and allow to sit refrigerated for several hours in order for flavors to meld. 2. To serve, hollow out a half cabbage, serve the dip inside (or use a bowl) and pile vegetables around it. Serve on a flat glass “bowl” or in a basket. For the crudite, stay seasonal and use: Baby carrots Celery Broccoli and Cauliflower Florets Sliced cucumbers Radishes Sliced red bell peppers Steamed Fingerling potatoes (amazing in the dip and so much better than potato chips) |