Edible Portland» Vegetables

Vegetables
RECIPE INDEX Beans and Legumes Bread Breakfast Cheese Condiments, Dressings, and Sauces Cookies, Cakes, and Pies Dessert Drinks Eggs Fruits and Berries Gluten Free Grains and Rice Holiday Meat and Poultry Nuts Pasta Pizza Preserves and Pickles Salad Seafood Snacks Soup Vegan Vegetables Vegetarian Wild Foods Pea Shoot Pesto Try this intensely flavored, neon green pesto on a piece of toast with a sliced hardboiled egg or tossed with wide-cut fresh noodles. Curry Lentil Stew A Sisters’ staple that has become a customer and staff favorite, this stew has a mild, sweet curry flavor that works well with all types of seasonal vegetables. Carrot Top Pesto Carrots’ feathery green tops don’t need to head for the compost bin. Serve this as a dip with crudités, add a dollop on top of bruschetta that has been smeared with fresh goat cheese, or simply toss it with pasta. Charred Carrots The contrast of char on the marigold-colored carrots is as dramatic and delicious as the combination of flavors: sweet (carrots), peppery (arugula), nutty (crispy garlic slices) and tangy (goat cheese). Salad Rolls These salad rolls are fun to make and incredibly satisfying to eat, thanks to an ample amount of pungent herbs tucked inside. Kale Chips Crispy, salty, and satisfying, kale chips make a quick and healthy snack or appetizer! Zucchini Pizzas These mini-pizzas are a great way to use up an overabundance of zucchini. Tarragon-Garlic Scape Aioli This tangy, springy aioli makes a perfect dipping sauce for artichokes or a topping for homemade burgers. Stewed Leeks and Goat Cheese Tartine This hearty open-faced sandwich can be served as an appetizer or for dinner, with a big salad on the side. Green Garlic and Greens Frittata Frittatas are one of the quickest go-to dinners at the end of a busy day. The options are literally infinite as to what to include, which is especially handy for CSA members! Persimmon and Fennel Salad One of the last fruits on the tree, bright orange persimmons will brighten your plate in late fall and early winter. Fresh Artichoke Salad This baby artichoke dish makes a wonderful side or a pasta dish by tossing the dressed artichokes with freshly boiled linguine, an extra one-third cup of hot pasta water, and a pat of butter. Artichokes: Quick & Easy Four tried-and-true ways to cook up artichokes in a jiffy, for a simple and tasty take on this delicious spring offering. Artichoke, Olive, Mozzarella and Hot Salami Sandwiches These marinated sandwiches are perfect picnic fare, with their combination of savory salami, olives, and spicy arugula. Chard, Ricotta and Roasted Garlic Filling Roasted garlic adds flavor depth to this tamale filling that also features the creaminess and clean flavor of ricotta. This is a wonderful filling for spring, with green garlic. Butternut Masa Tamale Batter Butternut squash adds warm flavor and creamy texture to traditional tamale batter. Parsley: Quick & Easy Four easy and delicious ways to cook with parsley. Roasted Turnips in Parsley Butter Serving these round turnips whole turns any dinner plate into a beautiful still life—until you bite in! Nuttiness from the butter and zip from the parsley make the pure vegetable flavor even stronger. Chicken Broth with Pasta and Parsley The ultimate winter comfort food, this new take on chicken noodle soup is chock full of vitamins and packed with the fresh flavor of parsley. Barley Soup with Mushrooms and Parsnips The beer in this soup gives it a surprise kick and mellows the sweetness of the carrot and parsnip. Thick and textured, and practically a stew, it’s a hugely filling, nutritionally sound soup that’s also a snap to put together. Radicchio Salad with Parsley-Hazelnut Pesto Fresh, crispy and zesty, this light salad is a great compliment to heavier winter fare. Salsa Verde A classic tangy tomatillo salsa for fish, pork, and anything juicy you can stick in a tortilla! Tahini Dressing Tahini is pure sesame paste, and its flavor reigns supreme. Try this dressing on all kinds of vegetables, from roasted beets to sliced cucumbers to raw or blanched greens. Siri Tabouli Quick, easy, scrumptious, and summery! Cucumber Soup with Melon Salad and Smoked Wild Salmon Refreshing and playful! This makes an impressive cold summer soup to serve friends. Oven-Roasted Tomatoes Oven-roasted tomatoes are great to have on hand to chop up for a quick pasta sauce or to layer in a sandwich. Sweet Corn and Tomato Salad A tasty, tangy side dish for almost any barbecue menu that takes mere minutes to prepare. Tempura-Fried Fiddlehead Ferns with Ponzu Dipping Sauce These small fried morsels, with a light-as-air breading, are as beautiful as they are delicious! Green Lasagne with Wild Greens Both the pasta dough and filling include greens. You can stick with spinach and chard or venture into the wild for nettles. Broccoli Raab Salad with a Sunny-side Up Egg Crunchy, sweet, creamy. This salad satisfies on many levels. If you haven’t cooked broccoli raab before, don’t hesitate for one more second. Bed of Nettles, Sorrel and Spinach A collection of spring’s wild greens packs a flavorful—and healthful—wallop! The lemony flavor of sorrel in this recipe will enhance any fish dish. You could also toss these steamed greens with pasta as a warm alternative to pesto. Here a little pancetta makes a delicious addition. Salad with Apples, Roasted Hazelnuts and Blue Cheese Everything clicks in this salad, as long as you select apples and greens with exceptional flavor and crispness. Hungarian Wild Mushroom Soup A classic preparation of wild mushrooms, full of rich flavor. Springtime Farrotto This recipe for Farrotto–a risotto made with farro, an ancient strain of wheat–sings of springtime with fresh green peas, asparagus, mint, parsley, and fresh goat cheese. It a great and hearty dish for a potluck or family gathering. Radicchio Salad Inspired by Julia Child, this simple salad has enough bright flavors to snap you awake. Cauliflower Sabzi Indian heat and brightly flavored spices make cauliflower feel like a familiar action film—comforting yet full of explosions. Roasted Roots with Gremolata Butter You can use any combination of root vegetables for this dish. Braise of Radishes and Shallots Try this recipe once you tire of fresh radishes; it’s simple yet savory. Fava Cream This recipe for a versatile and tasty fava bean puree lends a bit of spring to any dish. Braised Green Cabbage Sublimely tender and sweet, this recipe is for lazy nights when nothing sounds nicer than having a piping hot oven warm your kitchen. Pickled Carrot Spears with Dill A crunchy pickle. Great alongside sandwiches or something meaty and rich like meatloaf. Japanese Sweet Potato and Shitake Pilaf A warming fall meal. The Japanese rice takes on the fragrance of the mushrooms. Zucchini Frittata Our friends at Edible East End brought to light this simple, wonderful recipe from M.F.K. Fisher’s wartime classic, How to Cook a Wolf. Seasonal Savory Galette Basic instructions for making any type of galette – from tomato and basil to asparagus and goat cheese. Grilled Corn with Crema, Cheese and Chili This is a popular northeastern Mexican street food—sloppy, rich, spicy, and deeply satisfying. Asparagus au Gratin Fresh tarragon and gruyere cheese make this spring gratin a cut above. Mess o’ Greens From Diane Santucci, Chef, Russell Street Bar-B-Que Brussels Sprouts and Bacon By Jason Barwikowski, Chef, Clyde Common Gratin of Fennel and Tomato From The Thanksgiving Table by Diane Morgan Cranberry Chutney From The Thanksgiving Table by Diane Morgan New Potato and Chanterelle Gratin Fresh tarragon brightens this creamy bake of mushrooms, potatoes, and shallots. Ratatouille Ratatouille is a Provençal ragout of summer’s most abundant, brightly colored fruits. Aubergine Cake This interesting and delicious recipe is adapted from Roger Vergé’s Vegetables in the French Style. Warm Asparagus and Parmesan Salad Recipes from Viridian Farms Crostone with Bitter Greens, Prosciutto, Tomato, and Poached Egg These ciabatta toasts are loaded with winter greens and topped with prosciutto, cheese, and an egg for good measure. Sort of Saag From Eamon Molloy, Hillsdale Farmers’ Market Wild Mushroom, Fiddlehead Fern, and Potato Ragoût a perfect, light, accompaniment to a roasted wild salmon medallion or a grilled piece of pasture-raised beef and an earthy Oregon Pinot Noir.