Vegetable Recipes


Radish Herb Butter

Radish Herb Butter

The classic French preparation involves nothing more than radishes, butter, and salt. Fearful of not quite “getting” it, I tried out this minted radish butter recipe from Green City Market instead.
You don’t need to be French to appreciate these crunchy clusters of red, pink, and green. The radishes, herbs, and spritzes of lemon lightened the [...]

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Vanilla-Rhubarb Soup with Strawberries

Vanilla-Rhubarb Soup with Strawberries

It’s easy to get carried away at Farmer’s Markets, where the compulsion to grab random things you’ve never used takes over. Letting fresh ingredients sit on the counter for too long defeats the purpose of going to such markets, so I always look for recipes that make the most of seasonal produce.
If you happen to [...]

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Jerusalem Artichoke Soup with Morel Mushrooms

Jerusalem Artichoke Soup with Morel Mushrooms

Jerusalem artichokes have nothing to do with either the capital of Israel or globe artichokes, so what gives? Extensive research indicates that we can blame the English. Jerusalem artichokes are root tubers from a type of sunflower. The Italian word for sunflower is girasole (“to turn towards the sun”), which eventually morphed into “Jerusalem” after [...]

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Pickled Ramps, Japanese and Korean Flavors

Pickled Ramps, Japanese and Korean Flavors

Even before I open my eyes in the morning, when senses are at their dullest, the first thing I’ve been noticing lately is the pungency of ramps. I’m not sure whether it’s my breath, clothes, or skin pores, but I’m guessing that pouring a boiling red pepper broth over wild leeks is enough to trump [...]

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Sautéed Ramps in Guanciale

Sautéed Ramps in Guanciale

I swore that if I failed to post at least one recipe for ramps this season, then I would deport myself to the nearest city with a Chinatown (because a Filipino needs a local source for patis – see blog name). Ramps are the stinky wild leeks after which Chicago was named after all.
The local [...]

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Green Almonds in Cucumber Gelée

Green Almonds in Cucumber Gelée

In this relatively easy recipe from Alinea, green almonds are embedded in cucumber gelée and topped with sweet, spicy, sour, and salty elements. The crisp almonds, soft jelly, and four contrasting ingredients fully engage the senses and palate like nothing else.
Green almonds have an edible crunchy shell with a pronounced sourness, so add a pinch [...]

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Asparagus Soup with Cream

Asparagus Soup with Cream

The asparagus tips are cooked briefly to retain crispness and the stalks pureed to lend the soup a light green hue. You’ll also need a potato to slightly thicken and some parsley for that fresh herby taste.
The original recipe calls for a brief simmer with a tied-up bunch of parsley, presumably for easy extraction before [...]

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Potato and Orange Salad – Ensalada Valenciana

Potato and Orange Salad – Ensalada Valenciana

Ensalada Valenciana is a simple salad of potatoes and oranges dressed with a red wine vinaigrette. This light salad has several layers of sweetness — subtle red potatoes, fresh and fruity oranges, and roasted savory pimientos.
What is a pimiento? It’s a generic Spanish word for peppers, but in this recipe, pimientos refer to roasted, skinned, [...]

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Butternut Squash Risotto with Crispy Sage

Butternut Squash Risotto with Crispy Sage

Not getting enough butternut in your risotto? Has this ever happened to you? (Warning: video contains choice words from British chef)
This basic butternut squash risotto recipe comes from a less disgruntled (gruntled?) British chef whose cooking style I really admire. The dish may be simple, but the garnish makes it a bit more interesting.
In addition [...]

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Pork Belly Recipe – Braised in Soy and Dashi

Pork Belly Recipe – Braised in Soy and Dashi

Since the Japanese have high life expectancy, it follows that this braised pork belly recipe is health food, doesn’t it? Green vegetables are also involved and a hefty portion of the fat is melted away through slow cooking, so the corollary holds true so far.
A few glasses of Japanese green tea or red wine can [...]

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Calabaza en Tacha – Candied Pumpkin and Guava

Calabaza en Tacha – Candied Pumpkin and Guava

Calabaza en tacha is traditionally served during the Mexican Day of the Dead celebrations but it’s never a bad idea anytime fresh pumpkins are available. Lightly spiced and intensely sweet, it can be enjoyed on its own as a light snack, as a breakfast item with milk, or as a dessert with plain vanilla ice [...]

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Ginataang Kalabasa – Kabocha Squash in Coconut Milk

Ginataang Kalabasa – Kabocha Squash in Coconut Milk

Creamy coconut milk is tinged a shade of yellow in this easy Filipino recipe for squash and shrimp simmered in coconut milk. This is my “macaroni and cheese,” with rice and tender kabocha squash assuming the roles of pasta and cheddar.
As with most comfort foods, ginataang kalabasa has countless variations. Other ginataan recipes call for [...]

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Pumpkin Quick Bread – Whole Wheat with Walnuts

Pumpkin Quick Bread – Whole Wheat with Walnuts

If you happen to have some leftover pumpkin puree, chances are, you’ve already made something sweet or otherwise indulgent. Using whole wheat flour and just enough enrichments to make a firm batter, this pumpkin bread adds some much needed balance and nutritional value to the pumpkin-centric diet.
You could, of course, forget about counting calories, toast [...]

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Pumpkin Seed Dip of the Mayans – Ha Sikil Pak

Pumpkin Seed Dip of the Mayans – Ha Sikil Pak

The recent slew of pumpkin and squash posts is not some sort of misguided attempt to turn my year-round tan into a peculiar shade of orange. It’s all about collecting the slippery seeds within for making the pumpkin seed dip called ha-sikil-pak, which is Mayan for water-pumpkin seed-tomato.
I like guacamole as much as the next [...]

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Hobakjuk – Korean Pumpkin Porridge

Hobakjuk – Korean Pumpkin Porridge

This version of hobakjuk, a Korean porridge made with pumpkins or squashes, is all about texture. Velvety pumpkin puree is mixed with tender azuki beans, chewy sweet rice balls, and crunchy pine nuts. And because everyone knows that pumpkins and spices go hand-in-hand, a light dusting of ground cinnamon ties everything together.
I’m just a bit [...]

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Butternut Squash Soup – Recipe from Alinea

Butternut Squash Soup – Recipe from Alinea

So you pick up a new cookbook and inhale that addictive new book smell. While eagerly perusing photographs and ingredient lists, you may be thinking, “I can make that,” or, “Time to pay Chinatown a visit.”
And then you somehow convince yourself that owning the Alinea cookbook is a good idea, fully intending to actually cook [...]

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Whole Pumpkin Baked with Cream and Cheese

Whole Pumpkin Baked with Cream and Cheese

One thing that can go wrong with baked whole pumpkins is incinerating it into mush. Filled with cream and Gruyère cheese, you’ll know when the pumpkin is overcooked. It will likely collapse into a deflated mound of white and orange laced with strings of melted Gruyère. The semi-successful dish will still be delicious, as long [...]

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Pumpkin Spice Brioche

Pumpkin Spice Brioche

Pumpkin puree and its familiar spice mix of cinnamon, nutmeg, cloves, and ginger are kneaded into buttery dough in this seasonal take on the classic brioche. This recipe makes so much sense to me – winter squashes simply roasted with butter is always comforting when in season . These soft yellow puffs topped with crunchy [...]

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Kinpira Gobo – Burdock Root, Stir-Fried and Spicy

Kinpira Gobo – Burdock Root, Stir-Fried and Spicy

There are many things that look more exciting than the beige stick facade of burdock roots but few have the appealing crunchiness it is prized for. Resembling a lengthier anemic carrot, it takes well to braising, retaining its crispness where other root vegetables turn mushy, and stir-frying, where its appetizing aroma is drawn out. Both [...]

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Ginataang Gulay – Vegetables Simmered in Coconut Milk

Ginataang Gulay – Vegetables Simmered in Coconut Milk

Ginataan is a Filipino cooking technique where ingredients such as vegetables, seafood, or fruits are simmered in coconut milk. It can be sweet or savory depending on the ingredients — the term ginataan by itself refers to a warm dessert soup traditionally served in the Philippines as merienda, mid-afternoon snacks that help make the long [...]

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Banana Hearts Kinilaw

Banana Hearts Kinilaw

Kinilaw (pronounced ki-ni-lao) involves fresh ingredients doused with an acidic component such as vinegar or citrus juice. Also known as kilawin, it is the Filipino version of ceviche, most commonly used to prepare freshly caught seafood. Kinilaw can also feature fruits, vegetables, and half-cooked meats. Additional ingredients include aromatics such as ginger, onions, and chiles. [...]

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Simple Stir-Fry: Shanghai Bok Choy

Simple Stir-Fry: Shanghai Bok Choy

Some variation of tumis sayur, a side dish of stir-fried greens, is often found on the Indonesian, Malaysian, and Singaporean dinner table. Three ingredients — Shanghai bok choy, garlic, and fresh chiles — come together within minutes to create a simple but satisfying addition to any meal. The fresh chiles are essential in this dish. [...]

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Ricotta-Stuffed Zucchini Rolls – Gordon Ramsay Recipe

Ricotta-Stuffed Zucchini Rolls – Gordon Ramsay Recipe

At the risk of getting called a donkey, this Italian antipasto recipe from Gordon Ramsay is hereby dubbed rolls of zucchini instead of courgettes. Slivered almonds are folded into a creamy mixture of ricotta cheese, basil, and lemon juice to create the filling. Nestled in paper-thin strips of zucchini and drizzled with olive oil and [...]

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Garlic Scapes 12 Ways

Garlic Scapes 12 Ways

Garlic scapes are a lot like asparagus — in season around springtime, spear-like and pointy, crispy but tender, and gets tougher towards the root end. It is naturally fragrant when fresh but releases an agreeable mild garlic aroma once a bit of heat is applied.
Garlic scapes have an eye-catching curliness that makes you want to [...]

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Asparagus the Japanese Way

Asparagus the Japanese Way

There are two major categories in Japanese salads — sunomono (“vinegared things”) and aemono (“dressed things”). This crisp asparagus salad falls under aemono where a simple dressing of Japanese mustard, egg yolk, and soy sauce is applied sparingly, just enough to provide that distinctive mustard heat.

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Rhubarb and Asparagus Top Chef Style

Rhubarb and Asparagus Top Chef Style

Leave it to Top Chefs to come up with interesting seasonal recipes using fresh produce from farmers’ markets. This pickled rhubarb and asparagus side dish is from Stephanie Izard, winner of Top Chef Chicago, but it’s nowhere to be found in Bravo TV’s collection of recipes from the show. It was posted in Green City [...]

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Sugar Snap Peas Fresh from the Farm

Sugar Snap Peas Fresh from the Farm

The first batches of sugar snap peas have just made an appearance at the local farmers’ markets and I couldn’t be happier. The vibrant colors of spring and summer produce from Nichols Farm immediately grabs my attention even as I entered from the sidewalk farthest from the stand. I walk past several vendors, each with [...]

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