Three onion soup

1 teaspoon olive oil
4 medium leeks (white and pale green parts, about 2 cups), chopped
1 small onion (1/4 pound), thinly sliced
2 large shallots (1/4 pound), thinly sliced
salt and pepper to taste
1 1/2 cups water
1 large potato (6 ounces) such as Yukon Gold, peeled and cut into 1/2-inch cubes
1 cup chicken broth
1/2 cup grated Gruyère (2 ounces)
2 teaspoons balsamic vinegar

Heat oil over moderate heat until hot but not smoking; add leeks, onion, and shallots and season to taste. Cook about 15 minutes, stirring frequently, until edges are golden brown. Add 1/2 cup water and deglaze skillet, scraping up brown bits. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender.

Pour about 1 cup of soup into blender, puree, and return to pot. Adjust seasonings and serve sprinkled with cheese and drizzled with vinegar.

Makes about 4 cups.

Adapted from Gourmet (via the Epicurious website).

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Zucchini & Corn Souffle

2 medium zucchini (about 1 1/2 pounds)
2 1/2 tsp. salt
6 eggs, separated
2 medium ears corn, shucked
2 green onions, chopped
6 Tbsp. butter
6 Tbsp. flour
1/4 tsp. black pepper
1 1/4 cups milk
1/2 cup shredded Swiss cheese

Shred zucchini and place in a colander over a plate or in the sink; toss with 1 tsp. salt. Let stand 30 minutes. Rinse, drain, and blot dry. Separate eggs and let stand at room temperature 30 minutes. Boil corn, covered, 3-5 minutes or until crisp-tender; drain. Let cool slightly and cut corn from cobs. Cook onions and zucchini in butter, stirring, until tender. Stir in flour, pepper, and remaining salt until blended. Gradually stir in milk and bring to a boil, stirring constantly. Cook 1-2 minutes, until sauce thickens. Add to corn and stir in cheese. Stir a small amount of zucchini mixture into egg yolks to temper; return all to bowl, stirring constantly. Allow to cool slightly. Beat egg whites until stiff but not dry. Gently stir a fourth of the egg whites into zucchini mixture, then fold in remaining egg whites. Transfer to a greased and floured 2 1/2-qt. souffle dish. Bake at 350F 45-50 minutes, until top is puffed and center appears set.

Adapted from Taste of Home, June/July 2014 via Taste of Home.com

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Fresh Cranberry Beans with Olive Oil & Garlic

1 lb fresh cranberry beans, shelled (about 1 1/2 cups)
6 whole garlic cloves, peeled
2 Tbsp. olive oil
1/2 tsp. red pepper flakes, to taste
1/2 tsp. fresh thyme
2 cups water
2 bay leaves
1 tsp. salt, to taste

Cook garlic in olive oil over medium heat, tilting the pan so the oil is deep enough to cook the garlic evenly. When garlic starts to turn slightly golden, add red pepper flakes and thyme; cook another 2-3 minutes, until golden. Add shelled beans, mixing well to coat evenly, and cook for 3-4 minutes. Add water, bay leaves, and salt. Boil about 5 minutes uncovered, then turn down the heat, cover, and simmer until beans are tender but not mushy, about 20 minutes. Serve over rice or with nice crusty bread.

From Locally Famous Cook Colleen Smith, who plans to try it again this week with fresh black beans. She found it at May I Have That Recipe

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Poached Cod with Fennel and Cauliflower

1 1/2 lbs. cod, checked for bones and cut into 8 pieces
1 Tbsp. lemon juice
salt and pepper to taste
1 Tbsp + 1 cup chicken or vegetable broth
1 medium onion, coarsely chopped
1 large carrot, in 1 1/2-inch pieces
1 1/2 cups cauliflower florets
1 fennel bulb, in medium slices
5 cloves garlic, pressed
chopped fennel tops, for garnish, optional

Rub cod with lemon juice and a little salt and pepper. Set aside. Saute onion in 1 Tbsp. broth over medium heat for 5 minutes, stirring frequently. Add remaining broth and carrots. Cover and simmer over medium heat about 10 minutes. Add cauliflower, fennel, and garlic. Place cod on top and continue to cook, covered, until done, about 6 minutes more. Adjust seasonings and sprinkle with chopped fennel greens.

Adapted from World’s Healthiest Foods

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Broccoli with fennel

1 large fennel bulb, about 8 oz.
8 oz. broccoli florets
2-3 Tbsp. olive oil
chopped fresh herbs such as parsley, marjoram, and/or savory to taste

Trim top from fennel and cut bulb into eighths. Parboil fennel and broccoli about 5 minutes. Drain and rinse under cold water. Heat oil, add broccoli and fennel, and toss to coat. Cover and let steam over low heat, shaking pan occasionally, until done, 5-10 minutes. Sprinkle with herbs.

Adapted from: The original Mediterranean cuisine : medieval recipes for today / Barbara Santich. Chicago Review Press, c1995.

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Mexican Street Corn

Spread:
1/4 cup mayonnaise
2 Tbsp. sour cream
1/4 tsp. garlic salt
juice of one lime

Combine in a small bowl.

Topping:
1/4 cup grated Cotija cheese
1 tsp. smoked paprika (or chili powder if you want heat)

Combine in a small bowl.

5 ears fresh corn, husked

Garnish (optional):
chopped cilantro

Optionally, soak 5 wooden skewers in water for 30 minutes. Insert a skewer halfway into the bottom of each corn cob (the roasted-corn people at the market last year used a drill to help set their skewers).

Place the corn directly over the grill, heated to medium (350-450F), cover, and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown. Transfer to a large platter and smear the spread over each ear of corn, then sprinkle evenly with topping. Serve immediately.

Adapted from Seeded at the Table

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Purslane

native to: India and Iran
in season here: summer

Also called pigweed, verdolago, or little hopweed, Portulaca oleracea is often considered a weed around here — or at best, a readily available green mulch. It’s tolerant of both drought and poor soil. Leaves, smaller stems, and flower buds appear in many Asian and European cuisines, especially South Indian dishes. It can be eaten raw in salads, stir-fried, or curried. It is often compared to arugula or spinach and can be used similarly.

Purslane is higher in omega-3 fatty acids than some fish oils, making it popular among vegans. In fact, it’s generally considered to be the richest cultivated plant source of omega-3s, rivaled only by certain wild greens like molokhia and stamnagathi. It has plenty of vitamins A, C, E, and some Bs; its mineral offerings include iron, magnesium, calcium, and potassium. It’s an excellent source of anti-oxidants and a particularly good source of alpha-linolenic acid, which has been linked to coronary health and general longevity. Along with amaranth, lamb’s quarters greens, watercress, and lettuce, purslane is one of the richest herbal sources of anti-depressant substances.

Purslane doesn’t keep very well, which may be why it’s so hard to find, especially for those who lack a good farmers’ market. It starts to lose nutrition as soon as it’s harvested, so the fresher you can eat it, the better. It spreads readily, making some gardeners reluctant to grow their own, but it can be grown in containers to help control it (just don’t let it go to seed). It also makes a good microgreen.

It should be noted that purslane is a source of oxalic acid and should be avoided or eaten with caution by those susceptible to calcium-oxalate kidney stones or urinary issues such as bladder stones, or with other oxalic acid concerns. Pregnant women are also commonly advised to avoid purslane, which promotes uterine contractions and can cause miscarriage.

Read more:
label-style nutrition information for raw purslane
label-style nutrition information for cooked purslane
Health With Food
Natural Health Solutions

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