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Previously linked recipes are all here. Just scroll down past the most recent one.

Mizuna Salad with Apples and Raisins


Prep time:  15 mins.
Source: runningtothekitchen.com


1 large bunch fresh mizuna lettuce, washed, dried and chopped

1/2 tart sweet apple, thinly sliced into matchsticks

2 tablespoons raisins [or dried cranberries]

2 tablespoons sunflower seeds


2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon dijon mustard

1 teaspoon apple cider vinegar

1 teaspoon honey (or maple syrup for vegan option)

pinch Kosher salt

pinch black pepper


Combine the mizuna, apples, raisins and sunflower seeds in a large bowl.

Whisk together all the dressing ingredients in a small bowl or jar. Pour over the salad and toss until well combined.

Serve and enjoy once dressed.

Photo: Ashley

Ashley: Grilled Corn Tiger Salad

8-16-23. "Highly recommend!"

Serves 6. Prep time: 25 minutes
Source: Charleston chef Shuai Wang. Ashley shared a photo of the recipe from a magazine or cookbook.


2 Tbsp. sesame seeds

3 garlic cloves, finely grated

½ cup fresh lime juice

Tbsp. vegetable oil

2 tsp. low-sodium soy sauce

2 tsp. oil from a jar of chili crisp (preferably Lao Gan Ma)

2 tsp. toasted sesame oil

2 tsp. unseasoned rice vinegar

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

2 large ears of corn, husked

1 ripe avocado, cut into large pieces

½ English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ¼" thick

1 small shallot, halved through root end, thinly sliced

½ bunch cilantro, tough stems removed

2 Tbsp. crumbled queso fresco or Cotija cheese


Toast 2 Tbsp. sesame seeds in a dry small skillet over medium heat, shaking pan constantly, until deep golden brown and fragrant, about 5 minutes; transfer to a large shallow bowl. Add 3 garlic cloves, finely grated, ½ cup fresh lime juice, 3 Tbsp. vegetable oil, 2 tsp. low-sodium soy sauce, 2 tsp. oil from a jar of chili crisp, 2 tsp. toasted sesame oil, 2 tsp. unseasoned rice vinegar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and stir vigorously until salt is dissolved. Set dressing aside.

Prepare a grill for medium-high heat. Grill 2 large ears of corn, husked, turning often, until lightly charred all over and tender, 8–10 minutes. Transfer corn to a cutting board and let sit until cool enough to handle. Slice kernels from cobs (you should have about 2 cups).

Add corn, 1 ripe avocado, cut into large pieces, ½ English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ¼" thick, 1 small shallot, halved through root end, thinly sliced, and ¼ bunch cilantro, tough stems removed, to reserved dressing; toss gently to combine. Taste salad and season with more salt if needed. Top with 2 Tbsp. crumbled queso fresco or Cotija cheese and remaining ¼ bunch cilantro, tough stems removed.

Photo: Elizabeth

Elizabeth: Haricots Verts à la Maître d'Hôtel

8-8-23. "A tedious way to cook them but probably the best way I've had them."

Prep time  15 mins, makes 3/4 to 1 cup depending on bunch size.
Source: Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle and Simone Beck


[Proportions adjusted for CSA]

1 Lb. green beans, trimmed and BLANCHED

2-3 Tbs. butter, softened

1 Tbsp. parsley, minced

1 tsp. lemon juice

Salt & pepper


Blanch the beans [drop in a pot of salted boiling water, return to boil, boil 10-15 minutes; rinse in cold water].

Toss the beans in a hot pan or skillet over moderately high heat to evaporate their moisture.

Toss briefly again in salt, pepper and a piece of butter.

Add the rest of the butter gradually while tossing the beans; alternate with drops of lemon juice. Taste for seasoning.

Turn into the [serving] dish, sprinkle with parsley, and serve immediately.

Photo: LTV

Warm Radicchio, Bacon and Blue Cheese Salad

7-25-23. This is a quick and easy recipe for radicchio if you have the bacon and blue cheese on hand. Be generous with those toppings. We did not have the walnuts, so subbed chopped roasted hazelnuts. Those were delicious and our daughter would have preferred even more nuts. We served it with rice, which the kids needed to cope with the hoppy notes of the radicchio--in addition to the bacon and blue cheese! But they ate it. Us parents found it just delicious. I had the leftovers for lunch today (it was even better a day later, though out of the fridge).

Prep time  15 mins, makes 3/4 to 1 cup depending on bunch size.
Source: https://healthyishfoods.com/warm-radicchio-bacon-and-blue-cheese-salad/


1 head radicchio, remove outer leaves and quarter

2-3 slices bacon, cooked and crushed into small pieces

2 tablespoons pecans , crushed small

2 tablespoons blue cheese , crumbled

Cracked black pepper, to taste

For the dressing

¼ cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

¼ teaspoon salt

Cracked black pepper, to taste


In a small mixing bowl, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt and cracked black pepper. Mix well. Set aside.

Remove the outer leaves and quarter the radicchio. Set it aside. Larger heads of radicchio can be cut into eighths.

Heat a cast iron skillet over medium high heat and cook the bacon.

Once it reaches your desired crispiness, remove the bacon from the pan and carefully soak up some of the bacon fat with a paper towel. Leaving behind some fat to sear the radicchio.

Sear the radicchio in the bacon fat for 1-2 minutes per side. You just want it to be lightly browned and warmed. [LTV: we waited until the whole quarter was fully wilted, even a little brown on the edges.]

Place the warm radicchio on a serving platter, top it with crushed bacon, crushed pecans, and crumbled blue cheese.

Drizzle everything with the balsamic dressing. Season with a tiny pinch of salt and cracked black pepper.

Serve warm.

Photo: LTV

Chard Chimichurri

7-18-23. Might chard chimichurri taste even better than parsley chimichurri? Yes, it might.

Prep time  15 mins, makes 3/4 to 1 cup depending on bunch size.
Based on: https://sarahscucinabella.com/2012/10/05/swiss-chard-chimichurri-sauce/


1 cup packed Swiss chard leaves

3 cloves garlic, crushed

1/2 cup extra virgin olive oil

2 tbsp red wine vinegar [LTV highly recommends balsamic instead of red wine vinegar]

1 tsp kosher salt

1/4 tsp pepper

1/4 tsp crushed red pepper


Combine all ingredients in a food processor. Process until the chard is chopped into uniformly small bits. Use immediately, or cover and refrigerate until ready to use (you'll want to bring it back to room temperature before using).

Photo: Elizabeth C.

Elizabeth C: (No Egg) Caesar-Style Vinaigrette

7-11-23. This is Elizabeth's go-to NO-EGG Caesar salad dressing.

Source: Modern Sauces, by Martha Holmberg


1 Tbsp. + 1 tsp. finely grated Parmigiano-Reggiano cheese

2 Tbsp. fresh lemon juice

1 tsp. finely grated lemon zest

1 tsp. Dijon mustard

2-3 anchovy fillets

1-2 cloves garlic

Salt & pepper

6 Tbsp. extra virgin olive oil


Combine everything BUT the olive oil in a food processor and blend until well blended.

With the processor running, slowly pour in the olive oil until the vinaigrette is creamy, stopping to scrape down the sides of the bowl with a rubber spatula as needed. Taste and adjust seasoning.

Whisk again just before using.

Photo: Elizabeth C.

Elizabeth C: (With Egg) Caesar-Salad

7-11-23. This is Elizabeth's go-to WITH-EGG Caesar salad recipe.

Source: The New York Times Cook Book


Romaine lettuce

1 clove garlic peeled

1 tsp. dry mustard

1 Tbsp. lemon juice

Tabasco to taste

3 Tbsp. olive oil

1 Tbsp. grated parmesan

Anchovies, drained

1 egg boiled for 60 seconds

1/2 cup croutons


Sprinkle bottom of a wooden bowl with salt and rub in the garlic.

Add the mustard, lemon juice and Tabasco and stir with a wooden spoon until the salt dissolves.

Add the olive oil and stir rapidly until the liquid blends.

Wash the romaine well and dry the leaves with a towel. Tear the leaves into bite-sized pieces and add them to the salad bowl. Sprinkle with Parmesan cheese, add the anchovies and break the egg over the salad.

Sprinkle with the croutons and mix gently but thoroughly.

Andy G: Super Simple Broccoli Soup (Vegan)

6-30-23. "It's a super simple soup that is full-on broccoli flavor. It goes great with goat cheese spread over French bread. I also used the fennel bulbs in the soup and it was fantastic."




Salt & Pepper


Boil broccoli in water for 5-10 minutes.

Move the broccoli to a blender with tongs or a wire basket.

Add ~1 cup of boiling liquid, salt, & pepper.

Blend till smooth.

Add more water if needed. Taste test and add more salt and pepper if needed.

Photo: Janet S.

Janet S: Kale Frittata

7-1-23. "There aren't any potatoes involved. Just kale, a little prosciutto, parmesan, milk and many eggs!"


See above comment.


This is a Great British Baking Show technical challenge. Look at the photo and cook!

Photo: LTV

Roasted Favas

6-22-23. Take the pain out of shelling favas by serving them whole roasted. They’ll be easier to pop out of the pod. And it’s more fun, like edamame.

Prep time  5 mins, cook time 30 mins.


1-2 lbs. fava beans in the pod

3 Tbps. salt

¼ cup olive oil


Preheat oven to 425°F.

Wash and dry fava beans in the pod.

Toss in salt and olive oil.

Spread on a baking sheet and roast for 25-30 minutes, until spotted black.

Cool slightly and serve as is.

At La Terra Vita, we spread the beans on a baking sheet, drizzle olive oil, sprinkle with salt and broil for about 10 minutes, until pods are blackened. You need to keep a watchful eye, but it works just as well as roasting. Great on the grill, too!

Photo: Elizabeth C.

Elizabeth C: Smoky Beans and Greens on Toast

6-9-23. "We've enjoyed this dish a lot with various kinds of meat; bacon, pancetta, sausage, no meat and it's always good."

Source: www.epicurious.com/recipes/food/views/smoky-beans-and-greens-on-toast
Serves: 4


4 (1-inch-thick) slices crusty country bread

2 tablespoons olive oil

4 ounces (about 4 strips) smoked bacon, cut into 1-inch pieces

1 medium onion, thinly sliced

3 garlic cloves, thinly sliced

2 teaspoons smoked paprika, plus more for dusting

1 teaspoon fresh thyme leaves (optional)

1 teaspoon red pepper flakes

Kosher salt

1 large bunch or 2 small bunches (about 8 ounces total) lacinato kale, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)

3 1/2 cups drained Cannellini Beans with Sweet Paprika and Garlic or 2 (15-ounce) cans white beans, rinsed and drained

2 cups bean broth or water


Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.

Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you’re using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.

Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.

Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.

Photo: Nic H.

Nic H: Spicy Pork and Mustard Green Soup

6-16-23. "Turned out great."

Source: Bon Appétit, https://www.bonappetit.com/recipe/spicy-pork-mustard-green-soup
Serves: 4


½ pound ground pork

2 cloves garlic finely chopped

2 teaspoons finely grated peeled ginger

1 teaspoon Sichuan peppercorns, crushed

¾ teaspoon crushed red pepper flakes

½ teaspoon cumin seeds, coarsely chopped

1 tablespoon vegetable oil

Kosher salt and freshly ground black pepper

4 cups low-sodium chicken broth

1 bunch mustard greens, torn (about 4 cups)

4 scallions, thinly sliced

2 tablespoons reduced-sodium soy sauce

1 teaspoon fish sauce (such as nam pla or nuoc nam)

8 oz. wide rice noodles


Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over.

Photo: LTV

Abigail S: Garlic-Tahini Dressing

6-6-23. "We were so excited to get our first LTV CSA share today! The greens are fabulous and we wanted to share our favorite way to eat them -and what we had for dinner tonight :) Fresh mixed greens with garlic tahini dressing- sooo good! "


1/4 cup fresh lemon juice

1/4 cup tahini

1/4 cup Bragg’s liquid aminos (or tamari or soy sauce) 

1/2 cup nutritional yeast 

1 Tbs apple cider vinegar 

3Tbs water 

4 cloves of garlic, pressed (or minced) [LTV: you could sub the scapes]


Combine dressing ingredients in a food processor or in a mason jar using an immersion blender. Serve on greens --- any will do but hearty kale is particularly delicious with this dressing.

Photo: LTV

Salade de Lentilles et Moutardes

6-3-23. We opened last year with this. And the year before. It's a winner for mustards. The lentils' tender mealiness balance the mustards' spicy hoppiness perfectly. The dried apricots add a little chew and a burst of sweetness. We make a big batch (1 lb. dry lentils), then moisten enough couscous and boil enough eggs so we're done with cooking for 2 days.

Prep time 30 mins, cool time 1-2 hours, serves 4
Source: https://www.ptitchef.com/recettes/entree/lentilles-vertes-abricots-et-feuilles-de-moutarde-fid-1499901


1/2 lb. lentils  (about 1 cup) (Puy lentils if available, regular green/brown lentils otherwise--not red)

2.5 cups water


1/2 to 1 bunch mustard greens, roughly chopped

10 dried apricots, diced (or 2-3 fresh apricots in season)

Vinaigrette: 3 Tbps. olive oil,  3 Tbsp. balsamic vinegar, 1-2 tsp. mustard, generous pinch cumin powder, soy sauce or salt and pepper to taste


Place lentils and water in pot. Add pinch of salt. Bring to boil then simmer on low heat until lentils are tender (about 25 minutes). Water should be fully absorbed but drain if any excess.

Allow lentils to cool, 1-2 hours.

Reserving a few sprigs/pieces for garnish, add diced apricots and chopped mustard greens.

Make vinaigrette and toss lentils salad. dust seasoning. Garnish with mustard sprigs and apricot pieces set aside.