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Dessert Galette Pastry
A galette is a free-form pie, more rustic than a tart, that is baked directly on a sheet pan or baking stone. Although they’re usually made with classic buttery pie dough or puff pastry, I’ve developed this yeasted dough recipe, which is delicate and tasty but not too rich. The yield is enough for two galettes, but has only 60 grams of butter (about four tablespoons). It’s sort of a cross between a pizza dough and pie-crust dough, wholesome because of the addition of whole-wheat flour but not heavy. Almond flour contributes a nutty flavor and delicate texture, but it’s optional. The trick is to roll it very thin, then freeze it right away so that it doesn’t continue to rise and become too bready. Make sure to dust your work surface well before you roll out the pastry, and to let the dough rest for a few minutes after each few passes with the rolling pin so that it doesn’t shrink back, as yeast doughs do. If you keep letting it rest, you won’t have trouble achieving a thin 12- to 13-inch round.
Rainbow Beef
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.
Papaya and Blueberry Salad With Ginger-Lime Dressing
Though blueberries aren’t a tropical fruit, they go well with bright yellow or orange fruits from warm places. Papaya is high in potassium and contains enzymes that help break down proteins.
Gingered Winter Fruit Ambrosia
The lime, honey and ginger marinade is perfect for this grapefruit, pear and grape salad. The chia seeds not only contribute to the nutritional value of the dish; they also act as a natural thickener for the marinade.
Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame
I love finding things to do with broccoli stems. I find that allowing the cabbage mixture to sit for 10 to 15 minutes before forming the latkes allows the cabbage to soften a bit, and the latkes hold together better.
Seared Red Cabbage Wedges
This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don’t be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The seared flavor of the cabbage is so appealing it is almost addictive.
Shredded Red Cabbage and Carrot Salad
This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.
Provençal Onion Pizza
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.
Stir-Fried Tofu, Red Cabbage and Winter Squash
This sweet and sour mixture, colored purple and orange, is packed with flavenoids.
Beet and Chia Pancakes
Ever since I read Kim Boyce’s recipe for quinoa and beet pancakes, a recipe that inspired her wonderful book “Good to the Grain,” I’ve wanted to add puréed beets to a pancake batter. I finally got around to it. I used two-thirds whole wheat flour and one-third all-purpose flour in this very pink batter. Ms. Boyce uses a mixture of quinoa flour and all-purpose, which shows off the bright color of the beets to a better effect. I think millet flour would be a good choice too. It’s important to purée the roasted beets until they’re really smooth; I found using a powerful hand blender was more effective for this than my food processor.
Teff Pancakes With Chia, Millet and Blueberries
If you’re trying to work more grains and seeds into your diet, a pancake can be a good home for them. These are hearty pancakes – 3 make a good breakfast – with nice texture.
Cold Sesame Noodles With Sweet Peppers
This mildly spicy dish requires minimal cooking, so it's great for a hot day. Both udon and soba noodles will work in this dish.
Spicy Quinoa Salad With Broccoli, Cilantro and Lime
The grassy flavor of quinoa works well with cilantro in this main-dish salad. I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish. Its grassy flavor marries well with cilantro, itself an herb with a grassy, though more pungent, taste. I added sieved hard-boiled eggs for protein – though you could leave them out if you want to make a vegan version of this dish, and toasted pumpkin seeds for crunch. Another ingredient that contributes crunch as well as color is the soaked split red lentils. They also contribute more protein to an already high-protein grain. They are optional – make this salad whether or not you have the lentils.
Steel-Cut Oatmeal With Fruit
Steel-cut oatmeal is my new favorite hot breakfast. It has more texture than rolled or flaked oats and really sticks to your ribs. But this tasty cereal takes about 25 to 30 minutes to cook — not what you need when you’re trying to get out the door. So I make a batch that will last a few days; it keeps well in the refrigerator, and you can reheat small portions gently atop the stove or in the microwave. You can also freeze this oatmeal in ice cube trays, an idea I got from oncology nutritionist Maria C. Romano. She contributed the recipe from which this one is adapted to the “Eat Healthy, Shop Smart” community farmers’ market program at Montefiore Medical Center in the Bronx.
Asparagus Salad With Hard-Boiled Eggs
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Whole Wheat Penne or Fusilli With Tomatoes, Shell Beans and Feta
Shell beans and tomatoes are still available at the end of September in farmers’ markets, and I’ll continue to make pasta with uncooked tomatoes until there are no sweet tomatoes to be found. Shell beans are a rare treat, soft and velvety, to be savored during their short season.
Shell Beans and Potato Ragout With Swiss Chard
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup bowls with crusty bread.
Cold Poached Pacific Cod with Spices
If you use a whole fish, you can use the bones to make a fish stock for poaching. But fillets can also be poached in a lighter broth. They are rubbed with a Middle Eastern spice mix.
Mackerel With Peas
Cold Steamed Petrale Sole with Uncooked Tomato Sauce
Stir-Fried Turkey Breast With Snap or Snow Peas and Chard
Turkey cutlets are easy to prep and cook quickly, and young snap peas can be almost as tender as the more traditional snow peas for stir-fries. Shopping for ingredients for this week’s recipes in my farmers’ market, I found young, tender snap peas that were almost as delicate as snow peas. I had part of a bunch of Swiss chard and used both vegetables. I like using turkey breast cutlets in stir-fries; they’ve already been cut to a uniform thickness, so all you need to do is slice them across the grain to get even pieces that cook in minutes.
Puree of Shell Beans and Potato
This puree of fresh shell beans and potato is inspired by a signature dish from Apulia, in southern Italy, that's made with dried, split fava beans and potato. The dish is traditionally served with cooked greens, but you can also offer it as a side dish or as an appetizer with bread. Use any type of bean for this. If you use scarlet runners, the puree will have a purple hue. In any event, it is best to serve the puree warm.
Arugula and Corn Salad With Roasted Red Peppers and White Beans
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don’t need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I’ve cooked myself. I like to use a white bean, either a cannellini or a navy bean. I’ve always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
Spaghetti With Shrimp, Kale and Tomatoes
I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking, just so they will heat through and soften a little more. I sear the shrimp and make the tomato sauce in the same pan. You can toss shrimp in the tomato sauce or just top each serving with them, which is the way to go if there are vegetarians at the table.