Spring Root Vegetables with Fresh Herbs

I recently relocated back to Montana, where spring is just beginning and the temperatures are still cool.  The local farmer’s market is in full swing but fresh vegetables are just starting to arrive.  Among them are radishes and Japanese or baby turnips, some of the most delicious brassicas due to their spicy yet tender nature.  Turnips are so often overlooked or overcooked and radishes are rare, generally relegated to salads and garnish, I wanted to offer a spring side dish featuring both roots in all their flavorful glory.  Though both brassicas can easily be eaten raw, steaming them mellows their flavor and softens their crunch.  I have a variety of fresh herbs growing on my back porch and I simply pruned a few, chopped them and added them to the marinade, which leads me to believe most combinations would be excellent.  These spring root vegetables would go well with a leek galette and roasted green beans.

I used a combination of savory, basil, parsley and sage in the marinade, but any fresh herbs will work.

1 bunch or 8-10 radishes, trimmed and halved if large

1 bunch or 8-10 Japanese or baby turnips, trimmed and halved if large

1 tbsp red onion, finely chopped

1 tbsp fresh herbs, finely chopped

1 tbsp olive oil

salt and pepper

1. Combine herbs, olive oil and red onion in a small bowl and set aside.  Meanwhile, steam the turnips and radishes until barely tender.  Once the vegetables are tender, remove from heat, place in a medium bowl and set aside.

2. After the vegetables have cooled slightly, pour the marinade over the vegetables and gently fold to thoroughly combine.  Marinate for at least one hour before serving.  

3. Season to taste with salt and pepper.  Serve warm, room temperature or chilled.  

Serves 3-4

Wilted Spinach Salad with Bacon Dressing

Like many classic American dishes involving bacon, Germans settlers, specifically those settling New England and Pennsylvania, including the Amish and Mennonites, likely brought spinach salad to the Americas.  German immigrants brought a salad recipe which they served in springtime, composed of dandelion greens, bacon, vinegar and hardboiled eggs.  The dandelion salad later evolved into the more familiar spinach salad, which substitutes the dandelion greens for spinach, another spring green, and includes red onions and mushrooms.  Pennsylvania produces the greatest number of mushrooms, an industry started by the Quakers in the late 19th century and increases the likelihood the spinach salad has Pennsylvanian Dutch roots.  The mushrooms and onions can be added raw, but I like to slightly warm both ingredients before add them, so the spinach becomes even more warm and wilted when served as a salad.  Spinach salad is delicious with another German dish, potato salad.  

4 c spinach, roughly torn

½ red onion, thinly sliced

8 button mushrooms, quartered

2 eggs, hardboiled, peeled and roughly chopped

8 strips bacon, cut into 1" pieces

1 tbsp red wine vinegar

¼ tsp mustard

¼ tsp honey

salt and pepper

1. Place the spinach in a large bowl and set aside.  Combine the vinegar, mustard and honey in a small bowl, whisk and set aside. 

2. Heat a large pan over medium heat, add the bacon and fry until golden brown.  Remove the bacon, leaving the fat in the pan and toss the bacon with the spinach.

3. Reduce the heat to medium low, add the onion and sauté until slightly browned.  Add the mushrooms and gently sauté with the onions until they are lightly cooked.  Turn the heat off and remove the onions and mushrooms and toss them with the spinach and bacon. 

4. Pour the vinegar mixture into the pan, whisk well pour over the ingredients in the bowl and toss well.  Season with salt and pepper and serve immediately. 

Serves 2-4

Tabbouleh

Edible herbs are part of longstanding culinary traditions in the Middle East, so much so that the word tabbouleh comes from tabil, the Arabic term for seasoning. Tabbouleh, a traditional Middle Eastern salad served as part of lunch and dinner, is most often made from fresh herbs, tomatoes and bulgur. Wheat berries are made into bulgur through a process of soaking, cooking, drying and cracking the whole kernels and is one of the oldest human culinary uses of wheat. Depending on the region, different tabbouleh recipes may have different proportions of bulgur to fresh herbs; however, I like to make mine about equal, so the herbs are fragrant against the chewy texture of the wheat berries. Homemade tabbouleh is delicious with roasted eggplant salad and balsamic marinated vegetables.

½ c bulgur

1 bunch parsley, finely chopped

2 tbsp mint, finely chopped

1 medium tomato, finely diced

1 small onion, finely diced

1 clove garlic, pressed or finely chopped

1 lemon, juiced

½ tbsp olive oil

salt and pepper

1. Soak the bulgar in water until tender, about 1 hour, drain thoroughly and set aside in a medium-mixing bowl.

2. Add the remaining ingredients to the bulgar and gently fold to combine. Marinate the tabbouleh for at least an hour before serving. Season to taste with salt and pepper. Serve room temperature or chilled.

Serves 3-4

Asparagus and Pea Salad

I often find it entirely satisfying to compose an entire meal of simple vegetable side dishes. I would say especially in the spring and summer, when vegetables are most plentiful, but really it is something I do throughout the year. However, asparagus and peas remind me of spring and so they seem a fitting side dish to signify the return of spring. Roasting the asparagus before chopping and combining it with the other ingredients, lends a nice earthy flavor to the entire dish and accentuates the sweetness of the peas, tangerine and shallots. For spring, asparagus and pea salad pairs well with baked leeks and caramelized fennel.

2 bunches asparagus, trimmed

½ c peas

2 tbsp parsley, finely chopped

2 small shallots, thinly sliced into rounds

1 tangerine, juiced

2 tsp olive oil

salt and pepper

1. Preheat oven to 425 degrees. Spread asparagus evenly on a baking sheet and drizzle with a tsp of olive oil. Place in the oven and roast until tender, about 3 minutes. Remove from oven and set aside to cool. Once cool, slice the asparagus into thin rounds.

2. Meanwhile, heat 1 tsp olive oil over medium heat in a small frying pan. Add shallots and sauté until golden brown, about 5 minutes, stirring continuously so as not to burn. Once the shallots are brown, place in a bowl with the peas, parsley, tangerine juice, asparagus, and fold to combine. Season to taste with salt and pepper. Serve warm, room temperature or chilled.

Serves 3-4

Sprouted Lentils with Asparagus

Sprouted lentils might be my favorite sprouted legume to eat raw, as they taste essentially like a cooked lentil with a little more flavor and crunch. Lentils sprout easily in a short amount of time, and once sprouted they are tender enough to eat raw or slightly cooked if desired. Any variety of lentil may be sprouted; however, because the red lentils are small and usually split, they sprout in rapid time and are generally sprouted and ready to eat within a day. Sprouted lentils with asparagus are delicious with stuffed bell peppers and beets and tangerines.

1 c sprouted lentils

½ lb asparagus, trimmed and roughly chopped

1 small yellow onion, finely diced

1 tbsp fresh basil, roughly chopped

¼ red bell pepper, thinly julienned

½ lemon, juiced

2 tsp olive oil

salt and pepper

1. First, sprout lentils, which takes 8-24 hours, depending upon the variety of lentil.

2. Next, heat olive oil in a medium skillet over medium-low heat. Add onion and sauté until golden brown and caramelized, about 20 minutes, stirring frequently to prevent sticking. Once onions are caramelized, add asparagus and bell peppers, stir until combined and remove from heat.

3. Combine sprouted lentils, caramelized onions and vegetables, basil and lemon juice and gently fold to combine. Season to taste with salt and pepper.

4. Serve salad room temperature or chilled.

Serves 3-4

Succotash

Succotash, from the Narragansett word msickquatash for boiled corn kernels, is a traditional American dish with a base of beans and corn. Based upon similar dishes made by the Algonquian tribes, American colonists are thought to have interpreted and incorporated succotash into American cuisine during the 16th or 17th century. Many believe succotash was served during early American Thanksgiving meals and later became a staple during the Great Depression due to available, inexpensive and filling ingredients. Succotash can be made with any number of different ingredients including various meats and vegetables and cooked in a variety of ways including casseroles and potpies. I prefer the simplicity of a vegetarian succotash salad, though browned bacon is a delicious addition, because it can be served as a side dish, salad or entrée and tastes great at most any temperature. Succotash pairs well with german potato salad, zucchini-squash fritters and stuffed bell peppers.

2 c frozen lima beans, defrosted

2 ears corn, kernels removed

1 medium tomato, finely diced

1 tbsp parsley, finely chopped

1 small yellow onion, trimmed and thinly sliced

1 clove garlic, pressed or finely chopped

1 tbsp butter

salt and pepper

1. Heat butter in a medium skillet over medium-low heat. Add the onion and sauté until soft and translucent, 5-7 minutes, stirring occasionally. Add garlic and parsley, stir to combine and remove from heat.

2. Place lima beans, corn, tomato and sautéed onions in a medium mixing bowl and gently fold to combine. Season to taste with salt and pepper. Serve warm, room temperature or cold.

Serves 3-4

Roasted Eggplants with Tomatoes and Feta

Eggplant, native to India, is an edible fruit, truly a berry, in the nightshade family, which also includes tomatoes and potatoes. Eggplants are presently cultivated and consumed throughout the world and grow in a wide range of shapes, sizes and colors. The seeds of eggplant tend to be bitter due to the nicotine, an alkaloid found in the nightshade family, contained within them, making eggplants the most nicotine rich edible fruit humans consume. Roasting eggplants creates an especially rich and earthy flavor and they taste great served at any temperature. Roasted eggplants with tomatoes and feta are delicious pared with socca, braised lentils and tangerine beet salad.

Any variety of eggplant may be used with minor adjustments for size and shape.

6 small Japanese eggplant, trimmed and quartered lengthwise

½ tomato, finely diced

¼ red bell pepper, trimmed and finely diced

¼ onion, trimmed and finely diced

1 clove garlic, pressed or finely chopped

½ c feta

1 tbsp parsley, finely chopped

1 tbsp rosemary, stem removed and finely chopped

1 tsp olive oil

salt and pepper

olive oil

1. Preheat oven to 425 degrees. Spread eggplant on a baking dish, drizzle with olive oil and season with salt and pepper. Place eggplant in the oven and roast until tender, 10-15 minutes. Remove from oven and set aside.

2. In a medium mixing bowl, combine feta, tomato, bell pepper, onion, garlic, herbs and olive oil. Season to taste with salt and pepper. Serve roasted eggplant on a bed of greens and top with tomatoes and feta. Serve eggplant warm, room temperature or chilled.

Serves 3-4

Shaved Summer Squash Salad

Zucchinis and yellow or summer squash are actually both summer squash, a term used to separate these soft immature squash from the hard mature squash we eat called winter squash. Though squash is a new world plant, what we know as zucchini was developed in Italy after the squash plant was introduced to Europe by explorers. The term zucchini, from the Italian zucchina or zucchine for small squash, is used in the States and Australia, whereas many other countries in the world refer to zucchini as courgette from the French for petite squash. Because summer squash are picked immature they can be easily eaten raw, as they are very tender and so delicious in salads. Shaved summer squash salad goes well with a multitude of dishes including warm lentil salad, gnocchi and rye berry salad.

For Kim, who introduced me to a similar dish last summer.

2 small zucchini, trimmed and thinly shaved into rounds

2 small summer squash, trimmed and thinly shaved into rounds

¼ red bell pepper, finely diced

1 tbsp parsley, finely chopped

¼ c parmesan, finely shaved or grated

1 tsp olive oil

salt and pepper

1. Thinly shave summer squash and zucchini into rounds, using either a mandolin or sharp knife. Once squash are shaved, place in a medium-mixing bowl.

2. Add bell pepper, parsley, parmesan and olive oil. Gently toss to combine. Season to taste with salt and pepper.

3. Serve salad room temperature or chilled.

Serves 3-4

German Potato Salad

Potato salad is classic dish in American cuisine brought by European immigrants; however, similar to coleslaw, it is often served with a thick and creamy dressing that creates a heavy side dish. German immigrants introduced a warm potato salad with a bacon, onion, mustard and vinegar dressing to the States in the late 19th century, which was referred to as hot German potato salad. German potato salad is a great alternative to the traditional American potato salad because it offers a similar style dish with different looks and flavors.

1 lb new potatoes

4 strips of bacon, thinly sliced

½ red onion, trimmed and diced

1 clove garlic, pressed or finely chopped

1 tsp mustard seeds

2 scallions, finely chopped

1 tbsp parsley, finely chopped

1 tbsp apple cider vinegar

salt and pepper

1. Steam potatoes until tender, 15-20 minutes. Once tender, remove from heat and set aside. Once potatoes have cooled slightly, quarter and place in a medium mixing bowl.

2. Place bacon in a medium skillet over medium heat. Fry bacon until golden brown, about 5 minutes, stirring continually to cook evenly and prevent sticking. Remove browned with a slotted spoon, add to potatoes and set aside.

3. Add onions to remaining bacon drippings over medium heat. Sauté onions until translucent, 4-5 minutes. Add mustard seeds and vinegar. Bring vinegar to a simmer, remove from heat and stir in scallions and parsley.

4. Pour mixture over potatoes and bacon in mixing bowl and thoroughly combine potatoes with other ingredients. Season to taste with salt and pepper.

5. Serve warm or room temperature.

Serves 3-4

Coleslaw with Rice Vinaigrette

The term coleslaw comes from the Dutch term for cabbage salad, koolsalade. Domesticated cabbage originated as a wild mustard plant, which grew along the Mediterranean seacoast. Cabbage is a great addition to any diet because it is high in vitamin C, vitamin K and fiber, among other nutritional properties. Coleslaws have become one of the more popular salads in American cuisine, but all too often they are drenched with creamy dressings, which can detract from both the flavor of the vegetables and their general appeal. Vinaigrettes make a lovely dressing for coleslaw, as cabbage and vinegar compliment each other and the colors and flavors of the vegetables are still able to shine. Coleslaws are a delicious addition to any number menus including Mexican, Thai, Mediterranean and American. Smashed new potatoes or purple potato salad are both delicious with coleslaw.

Any variety of cabbage may be used.

1 small head cabbage, quartered and thinly sliced

1 medium carrot, trimmed and grated

¼ red bell pepper, finely diced

1 small white onion, finely diced

¼ c peas

¼ c almonds, sliced and toasted

2 tbsp parsley, finely chopped

2 tsp rice vinegar

1 tsp brown sugar

1 tsp olive oil

salt and pepper

1. Toss cabbage, carrot, red bell pepper, onion peas and almonds together in a medium mixing bowl.

2. In a small bowl, combine parsley, vinegar and brown sugar. Continue stirring or set aside until sugar has dissolved. Once sugar is dissolved, add olive oil and stir to combine.

3. Pour dressing over prepared vegetables and thoroughly toss to combine. Place coleslaw in fridge and marinate coleslaw at least one hour.

4. Season to taste with salt and pepper. Serve room temperature or chilled.

Serves 3-4

Orange Sesame Carrots

Carrots are native to Southwestern Asia, where the greatest diversity of wild carrots are still found, and have been cultivated for thousands of years to increase sweetness and reduce woody bitterness common to wild carrots. Carrots were originally grown for their leaves and seeds, similar to their relatives such as fennel, cumin, dill and parsley. Carotene, metabolized by humans into vitamin A, is responsible for the brilliant orange color of most carrots and can turn skin orange if eaten in massive quantities. Carrots are a great addition to any number of different dishes, but are also delicious as the main ingredient. Orange sesame carrots go well with blue potatoes and stuffed vegetables.

6 medium carrots, trimmed and thinly sliced into rounds

¼ red bell pepper, finely diced

6 scallions, trimmed and thinly sliced

1 tsp sesame seeds, toasted

1 orange, juiced

1 clove garlic, pressed or finely chopped

½ tsp ginger, freshly grated

½ tsp toasted sesame oil

salt and pepper

1. Combine carrots, scallions and red bell pepper in a medium mixing bowl. Set aside.

2. In a small bowl, mix toasted sesame seeds, orange juice, garlic, ginger, and toasted sesame seed oil. Pour dressing over the carrot mixture and stir to combine.

3. Place salad in the fridge and marinate for at least one hour before serving.

4. Season to taste with salt and pepper before serving. Serve room temperature or chilled.

Serves 3-4

Warm Red Lentil and Spinach Salad with Goat Cheese

Lentil salads, such as warm red lentil salad, are the perfect way to continue eating lentils during spring and summer. Lentils, a member of the legume family, were one of the first crops domesticated by humans in the Near East. Due to their high protein content, lentils remain an important part of the diet around the world, especially in South Asia and the Middle East. In the States, it seems lentils are frequently cooked in lentil soup and while delicious, is certainly not the only way to cook lentils. Warm spiced red lentils with caramelized shallots over sautéed spinach and fresh tomatoes topped with crumbled goat cheese are reminiscent of similar dishes served in Persian cuisine and are delicious with tangerine beets and roasted potatoes.

Any variety of lentils may be used, though cooking times and water quantities may vary. Feta could be used in place of goat cheese. Yellow or red onions may be used instead of shallots. Omit the goat cheese to make the dish vegan.

For the Samimi-Aazamis, my Persian dears, in celebration of their anniversary.

1 c red lentils

2 c water

1 tsp ground cumin

1 tsp grated ginger

1 clove garlic, pressed or finely chopped

2 medium shallots, trimmed and thinly sliced

1 lb fresh spinach, trimmed

1 medium tomato, finely diced

1 tbsp mint, finely chopped

1 tbsp cilantro, finely chopped

2 tbsp plus 1 tsp olive oil

salt and pepper

4 oz goat cheese, crumbled

1. Heat 1 tbsp of olive oil in a Dutch oven or similarly heavy pot over medium heat. Add lentils and cumin, sauté until lentils become slightly translucent, 3-5 minutes, stirring continuously. Add ginger and garlic, sauté until fragrant, about 1 minute. Add water, bring to a boil, reduce heat to medium low and simmer lentils until water is almost completely reduced and lentils are tender, 20-30 minutes, stirring occasionally to prevent sticking. Once cooked, remove from heat and set aside.

2. Heat 1 tbsp olive oil in a medium skillet over medium heat, add shallots. Sauté shallots, stirring often until shallots are golden brown and caramelized, 15-20 minutes. Once caramelized, remove from heat and combine with cooked lentils, mint and cilantro. Season lentils to taste with salt and pepper.

3. Using the same medium skillet, heat 1 tsp olive oil over medium heat. Add spinach and sauté until wilted, 1-2 minutes. Remove from heat and stir in tomatoes. Season spinach to taste with salt and pepper.

4. Serve lentils over sautéed spinach and tomatoes and top with crumbled goat cheese.

Serves 3-4