Cool nights with no frost and warm, sunny days push veggies
such as cauliflower, broccoli and spaghetti squash ahead, and soon if not yet, they’ll
pop up at the farmer’s market. Fall season is moving in strong! I have had a busy schedule the past two
weeks and was on the road pretty early which made me realize what farmers mean
about cool nights – you definitely need a sweater. I am particularly excited that local
Brussels sprouts are scheduled to arrive at the farmer’s stands in about two
weeks.
Tender greens
Many of the newly arriving vegetables are not at peak size
yet and hence require less cooking time since they have an immaculate
tenderness. Cauliflower has a silkiness to it when shaved thinly with a
mandolin, broccoli is less cabbagey tasting, and Spaghetti squash cut in a
julienne shape, a/k/a fine strip-cut, has a savory sweetness to it. A simple vinaigrette made with apple
cider vinegar, citrus juice and an extra virgin type of oil such as olive or pumpkin
seed with a sprinkling of sea salt and freshly cracked pepper is sufficient and
perfectly suitable. If you like nuts I suggest tossing pine nut or pistachios
or crushed walnuts into the mix which adds textural punch and flavor.
Vegetable crudo
I like to combine raw “vegetable crudo” dishes with grains
such as buckwheat, farro, quinoa, amaranth and other to make it a satisfying
entrée. Technically quinoa and amaranth are not grains because they’re not in
the grass family but we cook them and eat them like grains. If you’re a
definite meat eater I can assure you such grain and raw veggie dishes impress.
Broccoli & Quinoa
(recipe yields four entrée sized portions)
1 cup quinoa
1 ½ cups water
1 teaspoon celery seeds1½ pounds broccoli
2 large lemons, juiced
½ teaspoon sea salt
freshly cracked pepper from the mill
¼ cup extra virgin olive oil
2 tablespoons flat-leaf parsley, chopped
- Combine quinoa, water and celery seeds in a gallon-sized pot and bring to boil on high heat setting. Continue to cook quinoa on low heat setting, covered with a tight fitting lid for 25 minutes. Spread cooked quinoa thinly on a cookie sheet pan to cool on the kitchen counter.
- Rinse broccoli with water and cut thinly with a mandolin or knife.
- In a bowl mix lemon juice salt and pepper with a wire whisk then add olive oil slowly, continuously whisking.
- Toss broccoli and the lemon dressing mixture and let sit for 5 minutes. Add cooled quinoa and parsley and toss to mix.
Chef’s Note: You know quinoa is cooked when the germ - a small thread - divides from the individual quinoa seed.
