Archive | Vegetables

radish-and-fennel-salad

Fennel and Spring Radish Salad


By Chef Clayton Chapman, the Grey Plume

Yield: 2–3 servings

2 bulbs fennel with fronds (greens) attached
4 spring radishes (such as watermelon, red, breakfast, black or daikon)
Zest and juice from 1 whole lemon (Zest the lemon before you juice it.)
1 tablespoon raw honey
1 tablespoon white wine vinegar
6 ounces extra-virgin olive oil
Kosher or sea salt to taste
Cracked black pepper to taste

Remove tops of fennel and chop the greens. Cut fennel in half the long way. Remove the stem end and lay the fennel flat side down on cutting board. Slice fennel as thinly as possible.

Trim the ends (root and stem) from radish. Slice radish as thinly as possible.

Toss sliced fennel with the chopped greens, radish, lemon zest and juice. honey, white wine vinegar, olive oil, salt and pepper.

Allow the fennel to marinate in the refrigerator for an hour before you serve. If you prefer to serve the fennel hot, you can gently heat it up in a pan.

Photography by Margaret Davenport

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Photo by Janelle Shank

GRILLED ASPARAGUS

Photo by Janelle Shank

Originally appeared in the Spring 2012 issue of Edible Omaha

Yield: 2–3 servings

1 tablespoon extra-virgin olive oil
Salt and pepper
Fresh, seasonal herbs
1 pound asparagus (about 1 bunch), washed and trimmed
Lemon juice

Preheat grill.

In large, re-sealable plastic bag, mix olive oil, salt, pepper and fresh herbs until combined. Add asparagus stalks and coat.

Grill over high heat for 2 to 3 minutes, or until tender, turning once. Sprinkle with lemon juice and serve immediately.

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Honey Roasted Carrots with Coriander

Photography by Margaret Davenport

By Jeffrey Miller, Executive Chef of the Timber Dining Room at Lied Lodge

1 pound peeled carrots (leave whole, if small, or slice into quarters lengthwise)
1 teaspoon Nebraska Screw Press White Grape Seed Oil (found at Old World Oil & Vinegar)
Salt and pepper to taste
1 teaspoon whole coriander seeds
¼ cup honey

Preheat oven to 450°.

Bring 4 quarts of water to a boil. Season generously with salt. Blanch the carrots for approximately 1 minute or until slightly softened. Then drain carrots and place on a roasting pan. Drizzle with oil, season with salt and pepper, and roast in the preheated oven for about 10 minutes.

Heat a sauté pan over medium heat. Add coriander seeds to the dry sauté pan. Toast for approximately 1 minute, stirring often to prevent burning.

Stir in honey and remove from heat.

Remove carrots from oven and drizzle with the honey and coriander. Return to the oven for another 10 to 15 minutes or until you start to see a little color on the top of the carrots.

Remove from oven and allow to cool slightly.

Before serving, spoon any excess honey and coriander from the roasting … Read More

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Photography by Margaret Davenport

Roasted Young Potatoes with Broccolini

By Chef Dario Schicke, Dario’s Brasserie and Avoli Osteria

Photography by Margaret Davenport

Yield: 3–4 servings

1 pound young potatoes, cut as desired
1 tablespoon extra-virgin olive oil
Chopped chives and fresh parsley to taste
Salt and pepper to taste
1 tablespoon unsalted butter
6 ounces broccolini, trimmed
Toasted hazelnuts
Preheat oven to 375°.

Toss potatoes in a bowl with olive oil, herbs and salt and pepper. Place on a parchment-lined roasting pan and roast in the preheated oven for 16 minutes or until potatoes are cooked through.

Melt butter in a large skillet over medium heat. Add broccolini and roasted potatoes. Sauté until broccolini is tender. Garnish with hazelnuts and additional salt and pepper to taste. Serve immediately.

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Photography by Margaret Davenport

Roasted Fingerling Potato Salad

By Diana Browder, Guckenheimer Executive Chef, Holland Performing Arts Center

Photography by Margaret Davenport

Yield: 4 servings

1 pound fingerling potatoes, cut into even-size pieces
½ pint grape tomatoes
1 teaspoon chopped garlic
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Mint Gremolata Dressing
3 ounces goat cheese (Place goat cheese in the freezer before starting the recipe for easier crumbling)

Bring 4 quarts of water to a boil. Season generously with salt. Add potatoes to water and cook 7–9 minutes until a fork pierces skin easily. Drain well.

Preheat oven to 425°.

Toss potatoes and tomatoes with garlic, olive oil, salt and pepper. Place on sheet pan and roast 12–15 minutes until nicely caramelized.

Toss warm vegetables and dressing together in a bowl. Season to taste with salt and pepper. Crumble goat cheese over the top and serve immediately.

Mint Gremolata Dressing

1½ tablespoons extra-virgin olive oil
1½ tablespoons lemon juice
Zest of 1 lemon
¼ cup chopped green onions
2 whole cloves of garlic, peeled
½ cup fresh parsley
¼ cup fresh mint
Salt and pepper to taste

Place all ingredients in food processor and blend until smooth.

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Photo by Mary Oswald

Caramelized Beets and Onions

Photo by Mary Oswald

Yield: 4 servings

1 pound medium beets, trimmed of ends
1 tablespoon butter
1 medium onion, thinly sliced
2 tablespoons sugar
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon pepper

Place beets in a large stockpot and cover with water. Bring to a boil; cover and cook for 35 to 40 minutes or until tender. Drain, reserving 4 tablespoons liquid. Remove beets and cool 10 minutes. Once cool, peel and cut into matchsticks; set aside.

Add butter to a large skillet over medium heat. When melted, add onions and sauté until tender. Add sugar and vinegar to the skillet and stir to combine. Cover and cook for 10 to 15 minutes, stirring frequently, until onions are golden brown.

Remove lid, add beets and stir. Sprinkle salt and pepper on mixture and stir in reserved cooking liquid. Cover and cook for 5 minutes or until heated through. Serve immediately.

––Recipe adapted from Taste of Home

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Photos by Mary Oswald

Marinated Carrot Salad

 

Photos by Mary Oswald

Yield: 4 servings

2 cups water
4 tablespoons white vinegar
2 tablespoons sugar
1 teaspoon kosher salt
5 large carrots

Combine water, vinegar, sugar and salt in a small bowl. Stir until sugar and salt are dissolved; set aside.

Peel carrots. With grater or food processor, shred and place into medium bowl. Pour the liquid over shredded carrots and stir to combine. Cover and refrigerate overnight to set flavors. Remove from refrigerator one hour before serving and drain liquid. Serve at room temperature.

––Recipe developed for Edible Omaha by
Julie Kolpin and Mary Oswald

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freezercorn

Freezer Corn


Yield: 4 pints

10 cups corn, cut from the cob (approximately 12 medium ears, husked)
6 cups water
⅓ cup granulated sugar
⅛ cup salt

Place corn in a large stockpot and add water. Stir in sugar and salt, then place pot on stove top over medium-high heat. Boil 10 minutes; remove from heat and cool to room temperature. Do not drain. Pack equal parts corn and liquid into jars or freezer bags and freeze up to 6 months.

—Recipe courtesy of Joyce Birks

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little-picklers

In a Pickle Quick Pickles

By Amie Petronis Plumley | Photography by Alison Bickel

Yield: About 2 pints of pickles

1 cucumber (or any vegetable you want to pickle)
1 small yellow onion
1½ cups white vinegar
¾ cup sugar
2 teaspoons kosher or pickling salt
1 teaspoon black peppercorns
½ teaspoon celery seeds*
½ teaspoon mustard seeds*

*If you don’t have these spices you can leave them out or use something different like dill weed, turmeric or coriander. If you want spicy pickles, add red pepper flakes, but beware: A little goes a long way! Experiment with spices that your family likes.

Supplies:
Clean jars with lids to hold about 2 pints of pickles
Knife (If you are nervous about having your child use a sharp knife, try slicing the cucumber with a regular table knife or use a vegetable crinkle cutter.)
Cutting board
Measuring spoons
Measuring cup
Whisk
Large measuring cup or bowl with a spout

Wash the cucumber well (you can peel it if you want) and peel the onion. To peel the onion, it sometimes helps to cut a small slit into the top before peeling off the skin.

Chop the cucumber and onion into medium-size chunks or rounds. Pack the … Read More

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dehydrated_corn2-1

Dried Corn

Yield: 6 servings

Kernels cut from 12 ears of corn, blanched (approximately 10 cups)

Oven method:
Preheat oven to 130°. Place kernels on baking sheets in single layer and place in oven. Dry for 10 to 12 hours or until crispy. Cool completely.

Dehydrator method:
Turn dehydrator on to 120°. Spread kernels evenly in a single layer on dehydrator tray(s). Dry 12 to 14 hours until crispy. Cool completely.

Transfer dried corn to an airtight container and store in a cool, dry place for up to 2 months. Eat as a snack or toss on a salad.

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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