This is our favorite version of this soup, and perfect to make in the fall when we have lots of carrots!

2/3 cup olive oil
1-1/2 pound carrots, cut into 1/3-inch thick slices (fat carrots should be halved lengthwise as well.  About 1-2/3 cups)
1 head of garlic, cloves separated and peeled
1 small onion, chopped
3 28-ounce cans whole peeled tomatoes
1/2 cup finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
4 cups vegetable broth or water
1 15-ounce can canelleini or navy beans, drained or rinsed
Salt and freshly ground black pepper 

1. In a large, heavy pot, heat the oil over medium-low heat.  Add the carrots and garlic, and sauté, stirring occasionally, until they soften, about 10 minutes.  Add the onion and sauté, stirring until the onion turns golden, about 10 minutes more.  Be careful not to burn the carrot mixture, you’re aiming for a slow caramelization.  Using a fork, mash the garlic cloves in the pot.  They don’t need to be totally mashed because they will break down further as the soup continues to cook. 

2. Meanwhile, strain the tomatoes over a large bowl;  reserve the juice.  In a separate large bowl, squeeze the tomatoes through your fingers to break them apart.  Add one third of the tomatoes to the carrot mixture and cook, stirring occasionally, until most of the liquid evaporates, about 10 minutes. 

3. Add the parsley, rosemary, and the remaining tomatoes to the pot and cook, stirring often, for about 10 minutes or more or until quite thick.  Stir in the broth or water, reserved tomatoes juice, and beans, and bring to a simmer.  Season with salt and pepper, ladle into bowls, and serve.  

 - Entertaining for a Veggie Planet by Didi Emmons

 

Black-eyed peas do not need to be soaked overnight, and are quick cooking for a simple dinner.  Serve with corn bread.

 2 tablespoons oil
2 cups thinly sliced onions
1 tablespoon minced fresh garlic
3 celery stalks, cut into 1/2 dice
1-1/2 cups dried black-eyed peas
7 cups water
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 cups slivered collard greens
1 to 2 teaspoons salt
1 red pepper, roasted, peeled and diced
2 cups cooked long-grain brown or basmati rice
Hot sauce to taste and/or balsamic or apple cider vinegar, optional 

1. Heat oil in a heavy-bottomed soup pot over medium-heat.  Add onions and cook for about 15 minutes, until soft and golden.  Add garlic and cook for 1 minute.

2. Add celery, black-eyed peas, water, bay leaves, thyme, paprika, and red pepper flakes.  Bring to a boil.  Reduce heat, cover, and simmer for 25 minutes.  If necessary, add more water during cooking to keep peas covered– the dish should have “gravy” when finished.

3. While this is cooking, prepare collard greens.  Remove the rib from the leaves, stack 4 to 5 leaves, roll into a cigar shape, and cut into slives, 1/8 inch or smaller.  Add to pot and continue cooking until the beans are soft, 15 to 20 minutes.  Avoid overcooking the black-eyed peas;  they can become mushy very quickly. 

4. When the beans are cooked, add salt, red peppers, and cooked rice.  Season with vinegar and/or hot sauce if you wish. 

 - Greens, Glorious Greens by Johnna Albi and Catherine Walthers

 

1 pound baby turnips
3/4 pound carrots
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar 

Trim baby turnips and carrots, leaving about 1/2-inch stems if greens were attached, and peel if desired. Cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.

In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.

- www.epicurious.com

Even if you only use one color of sweet peppers, it will still be delicious.  You can also use this recipe with bok choy.  Serve over rice to make a meal of it. 

2 teaspoons light sesame oil
1/2 sweet red pepper, julienned
1/2 yellow pepper, julienned
1/2 orange pepper, julienned
1 teaspoon minced garlic cloves
1 teaspoon minced fresh ginger
1 bunch tatsoi, washed well, leaves left whole with 1 to 2 inches of stalk attached
Salt to taste 

1. Heat a large wok or skillet over high heat.  Add oil, swirl to coat wok, and immediately add the peppers and cook for 1 minute. 

2. Add garlic and ginger and cook for 30 seconds, stirring constantly.

3. Add tatsoi, mix well to coat with oil, cover, and cook for 2 minutes or until crisp-tender.  Do not overcook.

4. Season with 2 pinches of salt and serve hot. 

- Greens, Glorious Greens by Johnna Albi and Catherine Walthers

 

If you don’t believe that people can rave about rutabaga, check out the comments on this recipe at epicurious.com.  Sounds like it’ll make rutabaga fanatics out of us all.  There’s also a version (essentially the same idea) using roasted butternut squash instead of carrots.

 2 rutabagas (2 1/2 pounds total), peeled and cut into 1-inch pieces
5 carrots, cut into 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt 

Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.
- www.Epicurious.com

I haven’t made these yet, but the title convinced me to put it in the newsletter!

 2-4 Rutabaga (about 3 pounds)
2 tablespoons olive oil
3 tablespoons good balsamic vinegar
Salt 

Heat oven to 500’.  Cut ends off rutabagas and peel them.  Use a heavy, sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3-4 wedges.  Place wedges in large baking pan and toss with olive oil to coat them well.  Spread them out into a single layer and try to keep them from touching one another.  Roast in hot oven 20 minutes.  Use tongs to turn each wedge over.  Roast another 15-20 minutes.  Remove from oven and toss with balsamic vinegar and salt to taste.  Serve hot. 

- From Asparagus to Zucchini:  A guide to cooking farm-fresh seasonal produce

Spicy red giant mustard greens become milder when simmered in coconut milk!

 2 teaspoons canola oil
1 medium onion, cut in half and thinly sliced
1 teaspoon minced garlic
1 teaspoon mustard seeds
1-1/2 cups coconut milk
1 teaspoon ground coriander
1/8 to 1/4 teaspoon cayenne
1 cinnamon stick, broken in half
3 cups peeled and cubed sweet potato
4 cups mustard greens
Salt to taste
Fresh lemon or lime juice to taste 

1.  Heat oil in saucepan over medium heat.  Add onion and sauté for about 5 minutes, until translucent.  Add garlic and mustard seeds and sauté for another 2 minutes

2. Add coconut milk, coriander, cayenne, cinnamon stock, and sweet potato to onion mixture.  Cook, covered, over medium heat for about 10 minutes, until sweet potato begins to soften. 

3. While the sweet potato is cooking, chop the greens into bite-size pieces

4. Stir in mustard greens and simmer, covered, over medium-low heat for approximately 15 minutes.  The greens should be tender and sweet potatoes soft.  Adjust salt level;  remove cinnamon stick.

5. Just before serving, squeeze in lime juice or serve with lemon or lime wedges.  Serve over rice.

- Greens Glorious Greens!  Johnna Albi and Catherine Walthers

Jerusalem Artichokes are one of the few crops native to North America, cultivated by Native Americans long before the arrival of Europeans. They are often used as a soup base, but you could use them in the below recipe for your Thanksgiving meal!

3/4 lb sunchokes, washed and peeled
1/8 cup chopped dates
1 cup heavy cream
1/2 cup milk
1/2 tsp fresh thyme leaves, chopped
1/2 tsp salt
Freshly ground black pepper
Pinch of nutmeg
1/2 tsp butter
1 small clove garlic

Preheat the oven to 350’. Slice the sunchokes into 1/8” rounds. Toss them in a large bowl with dates, cream, milk, thyme, salt, pepper and nutmeg. Gently smash the garlic clove and run the garlic on the inside of a pie plate or small casserole dish to season. With your fingers, rub the dish with butter. Add the sunchoke mix to the dish; press down on the slices and, if desired, shingle the top layer of slices. Pour any remaining cream mixture from the bowl over the sunchokes. Cover with foil, place on a baking sheet and cook in oven for 25 minutes. Remove foil, increase heat to 425’, and cook for another 15 minutes, until the sunchokes are tender and the top of the gratin is golden brown.

- Dan Barber, Executive Chef of Blue Hill at Stone Barns

This is essentially the same process as freezing other veggies.  You just have to blanche it a little bit longer than the leafy greens.

• Put a pot of water on to boil, with a colander or steamer in it and with a top that fits tightly.
• Rinse the broccoli, then cut into florets and small pieces of stem
• Once the water is at a rolling boil, steam blanche the broccoli, covered, until they are uniformly bright green – approx 3-5 minutes.
• Rinse the broccoli under cold water to stop the cooking process.
• Spin the broccoli dry in a salad spinner, or roll it dry in a dishtowel.
• Put it into a plastic storage bag, close the bag nearly all the way, suck the remaining air out of the bag, and seal.
• Label the bag and stick it in the freezer to enjoy next winter!

“Roasting turns broccoli into an addictive side.  This crowd-pleaser can be made in no time”
— www.epicurious.com speaks the truth..

 1-1/4 pounds broccoli crowns, cut into florets (about 8 cups)
3-1/2 tablespoons olive oil, divided
Salt and Pepper to taste
2 garlic cloves, minced
Large pinch of dried crushed red pepper

 Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

- www.epicurious.com