recipes
for glacier grist issue #37
broccoli with nut butter
contributed by Nancy
I first saw this in a Fine Cooking Magazine years ago and it has been a staple in our house ever since. I have done this recipe for dinner and had the leftovers for a snack. It’s simple, but is very satisfying. Even children love it!
broccoli
¼ cup tahini, peanut butter, almond butter, or cashew butter.
2 teaspoon of sambal oelek (chili paste), or a dash of cayenne pepper to taste
2 teaspoons lemon juice
salt to taste
1. Steam broccoli until crisp tender. Set aside.
2. In a bowl, combine your favorite nut butter with enough water to thin it out to get a smooth consistency. It can be thick or thin, it’s up to you.
3. Mix in the chile paste and lemon juice.
4. Taste for salt.
To serve, spoon the sauce over the warm broccoli. Good cold for lunch or snacks the next day.
Cook’s note: I have combined tahini with peanut butter and really like the complex flavor.
carrot, dill and white bean salad
contributed by Nancy
I first saw this on a blog called 101Cookbooks. It’s one of my favorite food sites. I was so pleased to come across this because I have seen some very nice looking dill at the market, not to mention the arrival of those long anticipated carrots. I omitted the brown sugar because our Alaskan carrots are so sweet. I also used canned beans.
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon fine grain salt
1/2 cup thinly sliced shallots
more olive oil (or ghee) for cooking
2 cups sliced carrots, cut 1/4-inch thick on deep bias
3 cups cooked white beans
scant 1/4 cup chopped fresh dill
2 tablespoons brown sugar or honey (optional)
1/3 cup sliced almonds, toasted
1. Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
2. In your largest skillet over medium high heat, toss the carrots with a splash of olive oil. Let them cook in a single layer - they’ll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about 10 –12 minutes.
3. Add the beans and dill to the skillet and cook for another five minutes, or until the beans are well heated through. If you are using beans that weren’t canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can’t. If you need to add a bit more olive oil to the pan - do so.
4. Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes.
5. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors.
6. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.
latin-style coleslaw
contributed by Nancy
My sister gives me the best cookbooks. The Fearless Chef by Andy Husbands and Joe Yonan is one of our favorites. It takes everyday food or dishes you know so well and gives them an unexpected twist. We have made this several times and always love it.
The crisp, crunchy, spicy slaw goes wonderfully with meat, fish, or with black beans on a tortilla.
½ cup quick Aioli (recipe below)
1-2 teaspoons hot red pepper flakes
¼ cup fresh cilantro leaves
1 teaspoon cumin seeds, toasted
2 tablespoons fresh lime juice
2 tablespoons light molasses
4 cups shredded green cabbage
Raw kernels cut from 1 large ear of corn (about ½ cup)
1 small red bell pepper, seeded and julienned
2 whole scallions, cut crosswise into ¼ inch pieces
salt and freshly ground black pepper, to taste
quick aioli
1 cup real mayonnaise
2 cloves peeled and chopped garlic
1 to 2 tablespoons fresh squeezed lemon juice
salt and pepper to taste
1. Put the aioli, red pepper flakes, cilantro, cumin, lime juice, and molasses in a food processor or blender and puree until smooth.
2. In a large mixing bowl, combine the cabbage, corn, red pepper, and scallions. Toss with the dressing, and season with salt and pepper.
sicilian cauliflower salad
contributed by Alison
This is yet another variation on the “cauliflower with capers & lemon” theme… I love those flavors—I bet you will, too. It’s based on a recipe in James Peterson’s Vegetables. If you can get green cauliflower, it makes the salad even prettier than usual! I can sit down and just eat a big bowl of this for lunch.
If you don’t prefer the anchovies, just leave them out—the kalamata olives and capers are nice and briny even without them.
½ cup kalamata olives
2 tablespoons capers, rinsed and drained
2 garlic cloves, minced
4 anchovy filets (optional), rinsed and coarsely chopped
1 small bunch flat-leaved parsley, leaves chopped
1-2 tablespoons extra-virgin olive oil
1-2 tablespoons fresh lemon juice
sea salt or kosher salt and freshly ground pepper
1 large head cauliflower, trimmed and cut into small florets
1. Put a large pot of water on to boil.
2. While the water heats, make the sauce. Chop the olives and combine them in a big bowl with the capers, garlic, anchovies and parsley. Add the olive oil and lemon juice.
3. When the water boils, add a couple of tablespoons of salt to the pot. Cook the cauliflower florets in the pot for about 4 or 5 minutes, just until tender (taste often!). Drain (don’t rinse), and toss the cauliflower into the bowl with the sauce.
4. Taste the salad and add salt, lemon, oil, and pepper to taste. Serve warm or at room temperature.