Spiced cherries

Spiced cherries

The Royal Anne is the cherry that gives the best results in spicing. Put the cherries into a stone jar or porcelain pan. Heat one quart of good cider vinegar with two coffee cups of sugar; put into a muslin bag one teaspoon each of various spices, heat with the vinegar and sugar to the boiling point, then pour over the cherries and let stand over night. Repeat this a second time. Then put the cherries in glass bottles or jars, heat the vinegar a third time, pour over and seal. Fine with meats. Prunes are good spiced by this recipe, but the skins of the prunes must be pricked with a fork to prevent bursting.

From: Jennings, Linda Deziah (compiler), Washington women’s cook book. The Washington Equal Suffrage Association, 1908.

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Citrus Shrimp and White Bean Salad

6 Tbsp. lime vinaigrette*
3/4 lb. small or med. shrimp, peeled and deveined
15 oz. canned white beans, drained and rinsed
1/4 cup snipped fresh parsley

4 cups arugula, lettuce, or salad mix
1 orange bell pepper, thinly diced

Heat 2 Tbsp. lime dressing over medium heat. Add shrimp and sauté until they start to turn opaque, about 3 minutes. Add beans and parsley and heat through. Divide greens and pepper among four plates for a side dish, or two for a main course. Top with shrimp mixture and drizzle with remaining dressing.

Adapted from meganwarerd.com

*Any kind of vinaigrette-style dressing will work, but Newman’s Own Light Lime Dressing is suggested. You can also make your own by mixing 2 Tbsp olive oil, 1 Tbsp. vinegar, 3 Tbsp lime or lemon juice, and black pepper and salt to taste.

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Sautéed spinach with garlic

1 lb. spinach, stemmed, washed, and patted or spun dry
1 Tbsp. olive oil or butter
4 cloves garlic, minced or crushed
salt and pepper to taste

Sizzle garlic in the oil or butter until it just begins to brown, about 3 min. If using butter, be careful not to burn it. Stir in about half the spinach, letting it wilt before adding the other half. Cook over high heat until the liquid from the spinach evaporates, about 5 min. Season and serve.

If you would like to serve this dish at room temperature rather than hot, use oil; the butter will congeal if allowed to cool.

Adapted from Vegetables / James Peterson. William Morrow, c1998. ISBN: 9780688146580

Mr. Peterson goes on to give a very similar recipe for chard, with a little more oil and a little less garlic. In fact, this technique will probably work with any greens you care to cook; it’s also nearly identical to the nettle recipe Ray of OlyYoga fame recommends, except he adds a little chopped onion.

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Radish leaves are edible

Radish Top Soup

1 large onion, diced
2 Tbsp. butter
2 medium potatoes, sliced
4 cups radish greens
4 cups chicken broth
1/3 cup heavy cream
5 radishes, sliced, for garnish

Saute onion in butter over medium heat until tender. Add potatoes and radish greens, stirring to coat with butter. Add chicken broth and bring to a boil. Reduce heat and simmer 30 minutes. Allow to cool slightly and blend until smooth (depending on the size of your blender, you may need to work in batches). Return to saucepan and stir in cream. Reheat, stirring, until well blended; do not boil. Top with radish slices.

Adapted from Mother Nature Network

Radish Leaf Pesto

2 large handsful fresh radish leaves, stems removed
30 grams (1 ounce) grated or shaved hard cheese such as pecorino or parmesan
30 grams (1 ounce) nuts such as pistachios, almonds, or pinenuts (walnuts are not recommended, the result is bitter)
1 clove garlic, germ removed, quartered
a short ribbon of lemon zest, without pith (optional)
2 Tbsp. olive oil, plus more for consistency
salt
pepper
ground chili pepper

Pulse in a food processor or blender until smooth, scraping the sides as needed. Add more oil and pulse to mix until desired consistency is reached. Adjust seasonings and store in an airtight container. Use or freeze within a few days.

Adapted from Chocolate & Zucchini

More radish and radish top recipes:
Radishes with creamy ricotta
Buttered Leeks and Radishes

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Rhubarb muffins

1/4 cup brown sugar
1/2 cup oil
1 egg
2 tsp. vanilla
1 cup buttermilk
1 1/2 cup diced rhubarb
1/2 cup chopped nuts (optional)
1/2 tsp. salt
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda

topping:
1/3 cup sugar
1 1/2 tsp. cinnamon
1 Tbsp. melted butter

Beat together brown sugar, oil, egg, and vanilla until well blended. Stir in buttermilk, rhubarb, and nuts. Combine salt, flour, baking powder, and baking soda; add all at once to rhubarb mixture and stir until just mixed. Fill greased muffin pans 2/3 full. Combine topping ingredients and sprinkle over muffins. Bake at 400F for 20 minutes or until done. Makes 2 dozen.

Source unknown.

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Braised Salmon with Leeks

2 medium leeks (white and lower green parts only)
4 cloves garlic, crushed
1 Tbsp. + 1/2 cup chicken or vegetable broth
2 Tbsp. lemon juice
1 Tbsp. fresh tarragon, chopped
1-1/2 lbs salmon fillet, skin and bones removed, in 8 pieces
salt and white pepper to taste

Cut leeks in half lengthwise, fan out, and rinse well. Cut leeks into 2-inch lengths, then slice lengthwise into very thin strips (chiffonade). Heat 1 Tbsp. broth and sauté leeks over medium heat about 5 minutes, stirring frequently. Add garlic and sauté for another minute. Add 1/2 cup broth and 1 Tbsp. lemon juice; cover and simmer another 5 minutes, stirring occasionally. Rub salmon with remaining 1 Tbsp. lemon juice, salt, and white pepper. Stir fresh tarragon into leeks; place salmon pieces on top. Cover and simmer until salmon is pink inside, about 3-4 minutes.

Serves 4

Adapted from World’s Healthiest Foods

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Braised scallions

10 scallions, trimmed, with about 1 inch of green remaining
2 tsp. olive oil
2 Tbsp. chicken broth
salt and pepper to taste
2 Tbsp. crème fraîche or sour cream

Toss scallions with oil and broth to coat; adjust seasonings. Place scallions in a gratin dish or toaster oven tray and bake in preheated toaster oven at 425F about 10 minutes, or until tips are slightly blackened. Top with crème fraîche and serve hot.

Adapted from: The gourmet toaster oven : simple and sophisticated meals for the busy cook / Lynn Alley. Ten Speed Press, c2005. 9780385364331.

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