Rainbow Spring Rolls with Peanut Miso Dipping Sauce

Whenever I have a mis-mash of various veggies hanging around, I love making these rainbow spring rolls. They come together in just a few minutes, and they are super flexible so you can just use whatever you have on hand – and if you have kids / grandkids, this is an awesome dish to make with them! And promise me you won’t skip the peanut miso dipping sauce… y’all, this dip is so freakin good, you’ll be licking your plate when you’re done!

RAINBOW SPRING ROLLS 

WITH PEANUT MISO DIPPING SAUCE

INGREDIENTS

• 12” rice paper sheets

• Fresh herbs – basil or mint leaves, or arugula works too!

• Red cabbage, shredded

• Carrots, julienned

• Cucumber, julienned

• Red, orange or yellow bell pepper, cut into thin slices

• Avocado, sliced

Peanut Miso Dipping Sauce

• 2 cloves garlic

• 1/4 cup tahini

• 1/4 cup peanut butter

• 1/4 cup rice vinegar

• 2 tablespoons white miso

• 2 tablespoons maple syrup

• 1 tablespoon liquid aminos (or soy sauce)

• 1/2 teaspoon grated fresh ginger 

• 1/4 teaspoon red pepper flakes

• 1/4 cup water + additional to thin if necessary

PREPARATION

• First make sure all over your veggie fillings are prepped and ready to go.

• Dip your rice paper sheet into a bowl of lukewarm water and rotate for 5 seconds. 

• Remove rice paper from water, shake off excess, and lay flat on a plate or cutting board. 

• Make a thin bottom layer of basil, mint and/or arugula on top of the rice paper, leaving a 1-inch border empty along the edges. 

• Fill the bottom third of the rice paper with your veggie fillings, making sure to leave a 1-inch border empty along the edges, and being careful not to overfill. 

• When ready to roll, first fold in the sides (like a burrito). Then roll the rice paper around the filling, keeping everything together tightly. The rice paper should adhere to itself and keep everything contained. Have fun, get creative, get messy, and enjoy with a yummy dipping sauce!

• To make the dipping sauce: Simply place all the ingredients for the dressing to a small food processor and blend until smooth and creamy. Taste and adjust seasoning as needed. If the sauce is too thick, add a bit more water.

Root Veggie Slaw with Sesame Ginger Vinaigrette

This recipe is a perfect way to use up fall root veggies like beets, carrots, radishes, or turnips – turning them into something unexpectedly delicious. The sesame ginger vinaigrette is super simple to make, and gives the slaw a unique, asian-inspired flavor that pairs beautifully with the earthy fall veggies.

ROOT VEGGIE SLAW WITH SESAME GINGER VINAIGRETTE

Photo Credit: Lavender and Macarons

INGREDIENTS

For the slaw

• 2-3lbs assorted winter veggies (carrots, kohlrabi, beets, turnips, radishes, etc)

• 1 bunch cilantro, roughly chopped

• Sesame seeds, to taste

For the vinaigrette

• 1 garlic clove

• 1/4 cup rice vinegar

• 2 teaspoons finely minced ginger

• 2 teaspoons soy sauce 

• 2 teaspoons yellow miso paste

• 2 teaspoons honey

• 5 tablespoons canola oil 

• 2 tablespoons toasted sesame oil

• 2 tablespoons toasted sesame seeds

PREPARATION

1. To prepare the slaw, carefully shred the vegetables with a box grater into a large bowl (or use the shredding attachment on your food processor).

2. One handful at a time, squeeze any moisture out of the shredded vegetables and place them in a separate bowl (this prevents the salad from getting watery).

3. Add the chopped cilantro to the bowl with the shredded veggies. 

4. To make the sesame ginger vinaigrette, combine ingredients together in a small processor and blend until smooth. Taste and adjust seasoning as needed. 

5. Pour the vinaigrette into the salad bowl and toss together to combine. Taste and adjust seasoning as needed. Top with toasted sesame seeds and a bit more fresh cilantro and enjoy!

Roasted Ratatouille

Ratatouille is my go-to recipe to clean out my fridge (and my garden) in this season of deep-summer abundance. A good long roast in the oven transforms a motley medley of eggplant, peppers, zucchini, tomatoes, and fresh herbs into a hearty stew, which I love serving over creamy polenta. Traditional ratatouille calls for cooking each ingredient one at a time… but ain’t nobody have time for that! This roasting method is super simple and just requires a bit of chopping at the beginning. Don’t forget to add the splash of balsamic vinegar before serving, as the sweet + tangy balsamic kicks up the dish to a whole new level of deliciousness.

ROASTED RATATOUILLE

INGREDIENTS

• 2 red onions, cut into 1/4-inch-thick half-moons

• 2 sweet bell peppers (any color is fine), cored, seeded, and cut into 1-inch dice

• 1 pound eggplant, unpeeled and cut to 1-inch dice

• 2 medium zucchini (1 pound), cut into 1/2-inch rounds

• 6-8 whole cloves garlic, peeled and smashed

• 1 tablespoon chopped fresh rosemary and/or thyme

• 1 teaspoon dried oregano

• 1/3 cup extra-virgin olive oil

• Kosher salt and pepper

• 4 medium ripe tomatoes, any kind is fine (1 pound total) cut into 1/2-inch chunks (or use 2 cups halved cherry tomatoes)

• Splash balsamic vinegar

• Handful thinly sliced fresh basil

INSTRUCTIONS

1. Preheat the oven to 425 degrees.

2. Place the chopped onions, bell peppers, eggplant, zucchini, garlic, rosemary.thyme, oregano, olive oil, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper in a large bowl and toss to combine. Pour the vegetables onto two rimmed baking trays. Roast for 30-35 minutes, tossing occasionally, until the vegetables are tender and beginning to brown.

3. Lower the oven to 400 degrees, divide up the tomatoes equally onto the two pans and roast for another 20 minutes. Scrape all the vegetables and any juices into a serving bowl and toss with a splash (start with 1 tablespoon) of the balsamic vinegar and the fresh basil. Taste and adjust seasoning as needed, and serve warm.

Shaved Summer Squash with Herbs, Lemon & Parmesan

This week we harvested the very first of our zucchini/summer squash, which was a major win for me! Earlier this spring I had pretty much given up on our zucchini crop (as the young plants just looked terrible) – but low and behold, they have bounced back and the zucchini is pumping!

This is a quick, colorful salad made for hot summer days and you don’t feel like turning on your oven or stove! For this recipe, it’s best to use small to medium sized squash, as larger squash will have tougher skin and larger seeds. This recipe is lightly adapted from the cookbook 'Ruffage' by Abra Berens.

SHAVED SUMMER SQUASH WITH HERBS, LEMON & PARMESAN

INGREDIENTS

• 2-3 summer squash, shaved thinly into 1/8" slices (I like to use a mandolin)

• 1 cup assorted coarsely chopped herbs

• 4 oz Parmesan cheese, peeled into ribbons

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• Between 1/4 - 1/2 cup olive oil

• 2 tablespoons lemon juice

PREPARATION

1. Toss together the shaved squash, chopped herbs, Parmesan ribbons, salt + pepper, 1/4 cup of the olive oil, and the lemon juice.

2. Taste and adjust the seasoning, adding more olive oil and/or lemon juice as needed to make it well dressed and flavorful.

3. Serve within the next 30 minutes. If serving later, shave the zucchini in advance but dress just before serving (as the salt will cause the zucchini to release a lot of moisture).

Glazed Miso Honey Butter Radishes

Even if you think you don’t like radishes, I hope you’ll give this recipe a try and see if I can change your mint! This dish has only 5 ingredients, comes together in under 10 minutes, and hits all the notes you want – sweet, salty, and savory. Any kind of radishes will work, and this recipe can also be made with hakurei turnips instead of radishes.

GLAZED MISO HONEY BUTTER RADISHES

INGREDIENTS

• 2 tablespoons yellow miso paste

• 2 tablespoons room temperature butter

• 1 tablespoon honey

• 1 bunch radishes

• Salt and pepper, to taste

INSTRUCTIONS

1. Stir together the miso paste, butter, and honey in a small bowl and set aside.

2. Remove any tops from the radishes and slice them in half lengthwise.

3. Heat up a large skillet over medium-high heat and add the radishes to the skillet along with the miso honey butter mixture. Cook, stirring often, until the radishes are tender and most of the liquid has evaporated and turns into a nice glaze, 5-8 minutes. You want to be careful not to overcook the radishes to the point where they are mushy… you still want a little bite/firmness to them! Serve warm and enjoy.

Roasted Asparagus with Pistachio Gremolata

A gremolata is a fancy-ish work for a super simple herby sauce/condiment that is traditionally made from chopped parsley, lemon zest, and garlic. In this spring-centric recipe, we mix things up a bit by adding some crunchy pistachios to the mix – though you can certainly omit the pistachios or use another nut/seed of choice instead. Enjoy!

ROASTED ASPARAGUS WITH PISTACHIO GREMOLATA

INGREDIENTS

Asparagus

• 1 bunch fresh asparagus, woody ends trimmed off

• 2 tablespoon olive oil

• Salt and pepper, to taste

• 1 tablespoon fresh squeezed lemon juice

For The Gremolata

• 1/2 bunch fresh Italian parsley (will make about 1/2 cup chopped)

• 1 medium clove garlic, minced

• 2 tablespoons lemon zest

• 1/4 cup roasted and salted pistachios, chopped

INSTRUCTIONS

1. Preheat your oven to 400 F. 

2. Prepare the asparagus: First snap or trim off the woody end of each asparagus stalk. Spread the asparagus in a single layer on a foil-lined baking sheet and drizzle lightly with olive oil, tossing gently to coat evenly. Sprinkle generously with salt and pepper. Roast for 15-20 minutes, until asparagus begins to brown and gets a little crispy on the ends. 

3. Make the gremolata: Chop the parsley with a chef's knife until it is finely chopped. Using a microplane or fine-toothed grater, grate the garlic clove over the parsley. Using the same grater, grate the lemon zest on top of the garlic (doing the garlic and lemon in this order will help to rid the microplane of garlic odors). Add your chopped pistachios to the parsley mixture and continue to chop, mixing in all the ingredients as you go. Use your knife to scoop the gremolata mixture into a bowl and set aside. 

4. To serve: When the asparagus comes out of the oven, toss gently with the lemon juice and top with the gremolata, season with additional salt and pepper as needed.

Roasted Sweet Potatoes with Peanut-Chili Sauce & Feta

If you, like me, are constantly looking for recipes that feel and taste *special* but don’t require crazy ingredients or equipment or copious amounts of time to make – then THIS is going to be your new favorite recipe (adapted from Molly Baz’s cookbook, Cook this Book). All you do is roast a few sweet potato halves, then top it with a suuuuper simple + flavor-packed peanut-chile sauce and a little feta cheese and you’re golden. I could eat this dish as meal in itself over a bed of greens, but it also makes a great side to bring to a dinner party. Happy cooking!

ROASTED SWEET POTATOES WITH PEANUT-CHILI SAUCE & FETA

INGREDIENTS

• 4 small sweet potatoes (about 2lbs total)

• 1/2 cup plus 2 tablespoons olive oil

• Kosher salt

• 1/2 cup roasted, unsalted peanuts

• 1 tablespoon honey

• 1 teaspoon red pepper flakes

• 1 teaspoon sweet paprika

• 2 garlic cloves, minced

• 2 limes

• 4 ounces feta cheese, cut/crumbled into bite sized pieces (optional)

PREPARATION

1. Preheat your oven to 425F.

2. Roast the sweet potatoes: Cut the sweet potatoes in half lengthwise. Place on a rimmed baking sheet and drizzle with 2 tablespoons olive oil and season with 1.5 teaspoons salt, tossing with your hands to evenly coat. Arrange cut-sides down on your baking sheet. Transfer to the oven and roast until tender when pierced with a knife and charred on the undersides, 25-35 minutes. Transfer the roasted sweet potatoes to a platter.

3. While the sweet potatoes roast, make the peanut-chile sauce: Roughly chop the 1/2 cup peanuts and place in a small pot and cover with 1/2 cup olive oil. Cook over medium heat, stirring often, until the peanuts are golden brown, 4-5 minutes. (A note that even after you turn off the heat, the oil will still be very hot, so if the peanuts are getting too brown, use a slotted spoon to scoop them out into a separate bowl until the oil cools a bit.)

4. Add the honey, red pepper flakes, and paprika to the hot oil + peanut mixture and stir to combine. Allow the oil to cool for a few minutes then add the minced garlic (it will sizzle a bit, which is good.. the oil is gently cooking the garlic).

5. Spoon the yummy peanut-chile sauce over your sweet potatoes, top with feta (if using), and a squeeze of lime. Enjoy!

Sautéed Swiss Chard with Garlic, Raisins & Pine Nuts

Swiss chard is one of the first veggies we harvest in early spring, and our spring crop of swiss chard (sitting cozy in our warm tunnels) is soooo close to being ready! I’ve been looking forward to the return of swiss chard all winter long, and this super simple + flavorful recipe is one of the first dishes I plan to make. A note that you can absolutely use this same recipe with whatever greens you have on hand… kale, spinach, collards, etc will also work! Recipe adapted from Cooking Light.

SAUTÉED SWISS CHARD WITH GARLIC, RAISINS & PINE NUTS

Photo Credit: We Heart Food

INGREDIENTS

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 2 bunches Swiss chard, stemmed and washed, stems diced and leaves coarsely chopped

• 2 garlic cloves, minced

• 1/4 cup raisins, rehydrated in some warm water

• 1/4 cup pine nuts, toasted

• 2 tablespoons white wine vinegar, plus more to taste

• Salt and freshly ground pepper, to taste

PREPARATION

1. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the diced yellow onion and chard stems, a pinch of kosher salt, and cook for 3-5 minutes, until tender. 

2. Add garlic and cook, stirring, for about 1 minute or until the garlic begins to smell fragrant (careful not to let it burn).

3. Add the chopped greens and raisins, tossing with tongs until they are well coated with oil and beginning to wilt, 3-4 minutes. Stir in vinegar and pine nuts, tossing until well combined. Taste and season as needed with salt and pepper (and additional vinegar if desired).

Butter Braised Cabbage

If I have several hours to spare, my go-to cabbage dish is this recipe for Braised Cabbage… but when I’m in a hurry THIS is the recipe I use for equally delicious cabbage that is ready in less than 30 minutes. I know this is one of the least sexy dishes imaginable, but I promise you’ll be shocked by how dang good a humble head of cabbage can taste.

BUTTER BRAISED CABBAGE

Photo credit: Downshiftology

INGREDIENTS

• 3 tablespoons butter

• 1 head green cabbage (around 3lbs)

• Kosher salt

• Freshly ground black pepper

• Splash of apple cider vinegar

PREPARATION

• Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then shred it as thinly as possible around the core, then discard the core.

• Heat a large saute pan or dutch oven over medium-high heat. Add the butter and once it has melted, add the cabbage, 1.5 teaspoons kosher salt, and 1/2 teaspoon freshly ground pepper. Saute for 15-20 minutes, stirring occasionally, until the cabbage is tender and begins to brown. You don’t have to constantly stir – leaving it undisturbed for a few minutes at a time allows the cabbage to caramelize and get extra yummy.

• When the cabbage has reduced by quite a bit and has begun to brown, remove from heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper to taste. Serve warm.

Recipe adapted from Well Plated.

Sweet Potato, Carrot & Parsnip Puree

If you’re looking for a simple, comforting, and nourishing side dish for the holidays – look no further. This sweet potato, carrot, and parsnip puree is super easy to make and it hits all the flavor notes you could want… sweet, bright, herbaceous, and with a hint of acid thanks to a splash of apple cider vinegar. Enjoy as is, but I like to top it with a vibrant pesto or spiced seeds/nuts for a bit of crunch. A note that if you don’t have parsnips on hand, feel free to sub another vegetable or just use a bit more sweet potato and carrot (about 3lbs total root veggies).

SWEET POTATO, CARROT & PARSNIP PUREE

Serves 4-6

Photo Credit: Peas and Carrots

INGREDIENTS

1 lb carrots, peeled and chopped into 1/2” pieces

1 lb parsnips, peeled and chopped into 1/2” pieces

1 lb sweet potatoes, peeled and chopped into 1/2” pieces

1/4 cup olive oil

½ cup coconut milk

2 cloves garlic, minced

1 tablespoon apple cider vinegar

1 teaspoon chopped fresh thyme leaves

1 teaspoon orange zest

1 teaspoon kosher salt

Freshly ground pepper to taste

PREPARATION

• Simmer carrots, parsnips, and sweet potatoes in salted water until tender, 15-20 mins. 

• Drain the vegetables and puree with an immersion blender or food processor with olive oil, coconut milk, garlic, thyme, apple cider vinegar, orange zest, salt and pepper.

• Pulse or puree until the texture is smooth. Add water or more coconut milk if necessary to blend the mixture more easily. Taste and adjust seasoning as needed.

Crispy Roasted Okra

Okra is a summer veggie that keeps you on your toes… the pods start coming in at a trickle, and with each passing week the harvests begin to slowly (but exponentially) increase… and by the time late July rolls around, the okra goes GANGBUSTERS.

Okra has a reputation for being “slimy” – which isn’t inaccurate! My general philosophy for getting the most enjoyment out of okra is to either A) embrace the sliminess and make a stew/sauce (like this stew), or B) get rid of any hint of slime by roasting/grilling/broiling the pods at a high heat.

Today I’m going to share a recipe for the latter strategy, for simple roasted okra – which I LOVE to pair with some romesco sauce. This is a “no recipe” kind of recipe… just 4-5 ingredients and 15ish minutes in a hot oven, and you’re ready to dig in.

CRISPY ROASTED OKRA

INGREDIENTS

• 1 pound okra

• 1-2 tablespoons olive oil

• Kosher salt, to taste

• 1 teaspoon paprika

• Dash of wine wine vinegar or a squeeze of lemon juice

PREPARATION

1. Preheat oven to 450°F.

2. Cut the thicker stem end off each okra pod, then cut the okra in half lengthwise and place on a rimmed baking sheet.

3. Add the olive oil, salt (I usually start with 1/2 teaspoon), and paprika, and use your hands to toss and coat the okra halves. Roast in your oven for 15-20 minutes, stirring the okra twice while cooking for even browning. The okra is ready when it is tender and lightly browned/crispy.

4. Right when the okra comes out of the oven, add a splash of white wine vinegar or a squeeze of lemon juice for a little extra zip. Taste and add more salt and pepper if needed. Enjoy right away while hot for maximum crispiness!

Crispy Smashed Potatoes with Parmesan & Garlic

The secret to this recipe is cooking the potatoes two ways: first by par-boiling them in salted water until tender, and then smashing and roasting them in a hot oven until crispy and golden. The extra steps are 100% worth it, and once you cook potatoes this way, you won’t go back! Recipe is inspired by Cookie & Kate.

CRISPY SMASHED POTATOES WITH PARMESAN & GARLIC

These potatoes may not win any beauty contests, but they will win any taste test!

INGREDIENTS

• 2 pounds small-to-medium red or yellow potatoes

• 3 tablespoons plus ¼ teaspoon salt, divided

• 4 tablespoons olive oil, divided

• Freshly ground black pepper, to taste

• 2 cloves garlic, minced

• Parmesan cheese, freshly grated

• 2 tablespoons chopped fresh parsley, chives and/or green onion

• A few lemon wedges

INSTRUCTIONS

1. To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.

2. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 3 tablespoons of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).

3. While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.

4. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.

5. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)

6. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Add ¼ teaspoon salt and freshly ground pepper over the potatoes.

7. Bake until the potatoes are nice and golden on the edges, about 20 minutes. Remove from oven and toss the potatoes with the minced garlic and a hefty dusting of freshly grated parmesan, and bake for an additional 5 minutes.

8. Remove from oven and sprinkle with chopped fresh herbs, a squeeze of lemon juice, and an extra bit of parmesan cheese if you feel inclined!