Archive | Recipes

Nasturtium Chimichurri

Story, recipes, and photos by Kristen Rasmussen de Vasquez

Use as a sauce over roasted vegetables, grilled meat, soups, or bruschetta. To make a pesto-like sauce, omit vinegar and incorporate pine nuts or other nuts and/or cheese.

1 cup chopped nasturtium leaves and stems (Increase the stem-to-leaf ratio if you prefer a more pungent sauce.)
1 clove garlic, minced (optional)
Juice of 1 lemon or 2 tablespoons red wine vinegar
2 tablespoons olive oil
¼ teaspoon salt

Blend all ingredients with an immersion blender or in a food processor. Serve immediately, or store in refrigerator for up to one week.

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California Capers

Story, recipes, and photos by Kristen Rasmussen de Vasquez

If you find the “capers” too pungent, submerge them in a brine of 1 part salt to 8 parts water for a few days to mellow out the flavor.

CA-CapersMakes 2 half pints

11/3 cups young nasturtium seedpods
2 bay leaves
About 11/3 cups distilled white vinegar
2 teaspoons Kosher or sea salt
2 half-pint canning jars with lids, sterilized

Separate any seedpods that are still stuck together. (They are often joined in groups of three.) Soak seedpods in water to remove any dirt or debris, then drain and place in the sterilized half-pint jars along with 1 bay leaf per jar.

In a small saucepan over medium-high heat, bring the vinegar and salt to a simmer and stir until salt is dissolved. Pour hot vinegar mixture over seedpods, covering them completely.

Let the jars cool to room temperature before capping and refrigerating. The capers are best if you let them sit in the fridge for at least 24 hours before eating, and they will keep there for up to a year. (Note: To can and make stable outside of refrigeration, please follow reputable instructions for that process.)

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CORE Kitchen’s Thai Zucchini Noodles

CORE Kitchen’s Thai Zucchini Noodles

CORE Kitchen’s Thai Zucchini Noodles (Photos by Carmen Silva)

Serves 2–4 as a main dish

2 medium zucchini
4 cups chopped broccoli
1 cup shredded carrots
1 cup diced cucumber
1 cup shredded red cabbage
3 tablespoons chopped mint
3 tablespoons chopped basil
3 tablespoons chopped scallion
3 tablespoons chopped cilantro
1 cup cauliflower rice (chop cauliflower into florets, then chop into small pieces using a food processor)
¼ cup toasted cashews

For sauce:
1 cup soaked almonds (soak overnight, then drain and rinse)
12 soaked dates (Bring water to a boil, turn off heat. De-pit dates, and soak for 30 minutes.)
1 cup coconut milk
¼ cup tahini
1½ tablespoons minced garlic
1 tablespoon peeled and diced ginger
½ teaspoon cayenne pepper, or to taste
¾ cup lime juice
1/3 cup coconut water

A spiralizer is a great tool, and can be purchased for around $20. Use it to spiralize your zucchini into noodles. Blanch noodles in boiling water for 10 seconds, then immediately transfer to the fridge to cool.

Blanch the broccoli for 1 minute (or steam for 5 minutes), then transfer immediately to a refrigerator to cool.

To prepare the sauce, add soaked almonds, soaked dates, coconut milk, tahini, garlic, ginger, cayenne pepper, lime juice, and coconut water into a blender and blend until incorporated.… Read More

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Savory Oatmeal

UC Berkeley Wellness Program dietitian Kim Guess, RD, describes this recipe as a “surprising crowd favorite” with students in her cooking classes. Add any other seasonal vegetables you like such as carrots, bell peppers, or asparagus. If steel cut oats aren’t available, substitute other grains like brown rice or quinoa (cooked according to package directions).

Ms. Guess offers more healthy and inspired recipes at guesswhoscooking.com.

Photo by Kim Guess

Photo by Kim Guess

Serves 4–6

1 cup steel cut oats
3–4 cups vegetable broth or water
Extra virgin olive oil or virgin coconut oil
1 yellow onion, diced
10 ounces mushrooms (button, crimini, or shiitake),
1 bunch greens, such as chard or spinach, chopped

Optional toppings:
Egg, poached or pan-fried
Diced chicken or other lean meat
Low-sodium tamari
Toasted sesame seeds or sliced almonds
Sliced green onion
Hot sauce or crushed red pepper

Combine oats and broth in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 20 to 30 minutes or until oats have reached desired texture.

Meanwhile, heat a skillet over medium heat and add olive oil. Add diced onion and cook for 1 to 2 minutes. Add mushrooms (plus any other vegetables you like) and cook until onions become translucent.… Read More

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Emerald Glow

Edible-Juiced---22

Recipe courtesy of Super Juiced.

Emanne co-owner of Super Juiced says to make sure all produce is organic and preferably from a local farmers’ market.
Makes one 12-ounce serving

4 Swiss chard and/or collard leaves
6 leaves of romaine lettuce
3 stalks of celery
1 Granny Smith apple
1 handful of mint
Juice from half a lemon

When selecting a juicer find one with a large chute so you don’t have to spend extra time prepping produce to fit.
Alternate feeding greens down the chute with apples. This will help you get the most juice out.
Drink right away to maximize the nutritional benefit.

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Best Lamb Recipes

Lamb Recipes from Chef Rick DeBeaord

Photos by Tri Nguyen

For over 20 years, chef Rick DeBeaord ran Café Rouge in Berkeley along with the restaurant’s founder Marsha McBride, who is a third cousin to Jeannie McCormack of McCormack Ranch. Café Rogue ended its long run in December 2016, so we caught Rick in his home kitchen enjoying a little time off while cooking two of his best lamb dishes to share with Edible East Bay readers.

RickGrilled Lamb Chops with Rose Petal Sauce

Middle Eastern flavors show off lamb so beautifully. Start this dish a day early and serve over couscous.

Serves 2

4 4-ounce lamb loin chops

For the marinade:
2 cloves garlic, minced
½ tablespoon ground cinnamon
½ tablespoon ground toasted cumin
1 tablespoon rose water
1 tablespoon lemon juice
1 tablespoon kosher salt
½ tablespoon black pepper

For the sauce:
2 ounces rose petal jam
3 cloves garlic, puree (done in mortar and pestle)
1½ teaspoons kosher salt
2 tablespoons olive oil
2 tablespoons lemon juice to make a smooth sauce
For garnish:
¼ cup pistachios, roughly chopped

Combine minced garlic, cinnamon, cumin, rose water, lemon juice, salt, and black pepper. Use this to coat the lamb chops, then cover them and refrigerate overnight.… Read More

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Strawberry Shortcake

Adapted from a recipe by Brett LaMott, chef/owner of Café Maddalena in Dunsmuir, California, a quaint town and beloved fishing spot on the Sacramento River just south of Mt. Shasta. If you are driving up I-5 to Oregon, you might speed right past Dunsmuir without noticing. However, we can tell you that it’s more than worthwhile to stop in and enjoy Chef Brett’s inspired Mediterranean cuisine at his charming bistro and wine bar.

Chef Brett says, “The shortcake in this recipe is very short, more of a biscuit than a cake.”

strawberryshortcakeYields 4 large servings

For shortcake:
2 cups all purpose flour
3 teaspoons baking powder
¾ teaspoon kosher salt
3 to 5 tablespoons sugar
1 tablespoon orange zest
½ cup unsalted butter, chilled and cut into ½-inch cubes
1 egg
3/8 cup cold milk

For topping:
1 cup sugar
½ cup water
2 pints of strawberries, rinsed,
hulled, and quartered
1 cup heavy cream

Preheat oven to 350°.

In a bowl or food processor, mix the dry ingredients and zest. Cut in the butter (or pulse if you are using a food processor) until the texture is like coarse cornmeal. Whisk together the egg and the milk, then add about half to the dry ingredients, mixing with a fork or pulsing and adding more of the egg mixture as needed until the dough forms a ball.… Read More

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Chipotle Pumpkin Soup Alchemy

squash

Related story:
What We Used to Eat: Decolonize Your Diet highlights the nutritional power of ancestral foods
Interview and Illustrations by Margo Rivera-Weiss

Adapted from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing

Calvo and Esquibel call this soup “alchemy” because the ingredients make magic together. Rich and creamy, it is a perfect soup for winter months. Chipotle adds a smoky note, but use only a little (even if you think you’re tough). Cinnamon adds flavor complexity and helps regulate blood glucose levels.

Makes 6 servings

1 7-pound cooking pumpkin or winter squash (or 3 15-ounce cans pumpkin purée)
1 white onion, chopped
2 tablespoons extra virgin olive oil
4 garlic cloves, chopped
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1–2 tablespoons chipotle en adobo (homemade or canned), minced
1 cinnamon stick, preferably Ceylon or canela Mexicana
4–6 cups vegetable stock
1 teaspoon dried oregano, preferably Mexican
1 teaspoon sea salt, to taste
¼ cup raw, hulled pumpkin seeds (pepitas)
1 tablespoon lime juice
½ teaspoon maple syrup
6 leaves cilantro
½ cup Cashew Crema (optional)

Bake pumpkin or squash at 350° until soft (about 40 minutes), then peel, seed, and chop.… Read More

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Madame Huang’s Bunny and Hedgehog Buns

all-under-heaven-buns

 

Meet Carolyn Phillips (aka Madame Huang), the author of All Under Heaven: Recipes from the 35 Cuisines of China. Watch her make Chinese steamed buns in the shapes of bunnies and hedgehogs.

Makes 16 buns

1 recipe Fast Mantou (below)
1 recipe Red Bean Paste with Walnuts (below)
For decorating: red food coloring, cocoa powder, egg white, and black sesame seeds
Equipment: basket steamers, toothpicks, sharp kitchen shears
Fast Mantou (fast steamed bread)

For a long time, this was my go-to recipe for steamed bread. And it is pretty darned good, if I do say so myself. My ample pride in this recipe was corroborated by the unexpected praise I received from the daughter of a famous northern warlord: When she came over for dinner a long time ago, I served her these breads shaped into flower rolls alongside a big plate of Beijing-style smoked chicken. Delighted at their taste, she asked for the recipe, and I can’t think of higher praise than that.

Note: These rolls can be prepared up to 3 days in advance if they are refrigerated after steaming, or up to a few weeks in advance if frozen.

2 teaspoons active dry yeast
2 tablespoons sugar
1 1/4 cups warm water
3 cups Chinese flour, plus more for kneading (see Tip)
1 teaspoon sea salt
Peanut or vegetable oil for bowl and dough
2 teaspoons baking powder
Spray oil, optional

Dissolve the yeast and sugar in the warm water.… Read More

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Thai Curry Salad with Brown Jasmine Rice

By Lori Camille, Nutrition Educator in West Oakland

Serves 10

Thai Curry Dressing:
1/2 cup olive oil
3 tablespoons apple cider vinegar or lime juice
3 tablespoons honey (use Thai honey, if available)
3 and 1/2 tablespoons Thai curry powder
1/3 cup unfiltered apple juice
2 garlic cloves, chopped
1 teaspoon salt

Salad:
2 cups red cabbage, shredded
3-4 collard greens, cut into chiffonade
1 tablespoon coconut oil
2 cups cooked brown jasmine rice
1 large carrots, shredded
2 medium tomatoes, thinly sliced
1 medium cucumber, cut into julienne strips
1 and 1/2 cups bean sprouts
1/4 cup red onion, thinly sliced in moon shapes
1/4 cup scallions, cut diagonally
1/8 tablespoon fresh basil, chopped
1/8 tablespoon fresh cilantro, chopped
2 cups red leaf lettuce
Cracked white pepper, to taste
1 pear or mango, diced

Place all salad dressing ingredients in a blender and process until smooth. Set aside. Massage cabbage and collard greens with coconut oil for 30 seconds. Add rice, remaining vegetables, and cracked pepper. Toss with Thai curry dressing. Garnish with diced pears or mangos. For a more saucy salad increase the curry dressing ingredients by one half.

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