I have one more root vegetable side dish to share. This dish was a flavor-packed way to enjoy the parsnips from my CSA share. The honey and coconut oil enhanced the natural sweetness of the parsnips.
The recipe was adapted from 177MilkStreet.com, contributed by Rose Hattabaugh. I omitted the coconut topping and modified the proportions. The original recipe advises not to use very large parsnips because they can taste bitter.
Yield: Serves 4 to 6
3 tablespoons coconut oil, preferably unrefined
1 tablespoon honey
1 tablespoon yellow or brown mustard seeds
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons curry powder
Kosher salt and freshly ground black pepper
1 1/2 to 2 pounds parsnips, peeled and sliced 1/2 inch thick on a sharp diagonal (I used 8 medium parsnips)
1/2 cup lightly packed fresh basil, torn or chiffonade
3 tablespoons unsweetened wide-flake coconut, toasted, optional (see note)
Lime wedges, to serve, optional
In a large Dutch oven over medium, combine the oil, honey, mustard seeds, turmeric and curry powder. Cook, stirring, until the mixture is fragrant, about 1 minute.
Add 1 1/4 cups water and 1/2 teaspoon each salt and pepper, then bring to a simmer.
Stir in the parsnips and return to a simmer. Cover and cook, stirring once or twice, until the parsnips are almost tender, 5 to 7 minutes. (*Don’t stir more than once or twice while the parsnips are simmering in the covered pot. Lifting the lid allows heat and steam to escape, which slows the cooking and may cause the pot to run dry.)
Uncover and cook, stirring occasionally, until most of the water has evaporated, the parsnips begin to sizzle and a skewer inserted into the largest piece meets no resistance, another 3 to 5 minutes. Taste and season with salt and pepper.
Transfer to a serving dish and spoon on any liquid remaining in the pot. Sprinkle with the basil and coconut, if using; serve with lime wedges, if desired.
Note: To toast the coconut, spread in an even layer on a rimmed baking sheet and bake at 350°F until light golden brown, 3 to 5 minutes.
Before I share my fresh strawberry delights, I have to share these jewel-toned strawberry muffins that can be made year-round. I made them before picking our beloved Long Island strawberries. The crumb was very tender and tasty. I loved the subtle flavor from the coconut oil as well.
The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. Even though I didn’t have difficulty with the jam leaking, next time, I would put more batter in the base of each muffin before filling so that it would be more centrally located. I would also reserve the freeze dried strawberry-sugar coating solely for the muffin tops. The jam-filled portion and the strawberry-sugar coated portion were two separate (and delicious) elements in the finished muffin. Both of these modifications are noted in the recipe below. I may also use my homemade jam in the filling. 🙂
The original recipe notes that this special strawberry-sugar could also be used to coat snickerdoodles. Great idea.
Yield: 12 muffins
For the Muffin Batter & Filling:
5 T refined coconut oil, room temperature
4 T unsalted butter, room temperature
100 g (1/2 cup) granulated sugar
67 g (1/3 cup, 5 T) light brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt
1 tsp pure vanilla extract
281 g (2 1/4 cups) all-purpose flour
240 g (1 cup) sour cream
1/2 cup thick strawberry or other berry jam (such as Bonne Maman Intense or Crofter’s)
For the Strawberry-Sugar Coating:
6 T unsalted butter
1/2 cup freeze-dried strawberries
6 T granulated sugar
pinch of kosher salt
Place a rack in middle of oven; preheat oven to 425°, preferably on convection.
Lightly coat the cups of a standard 12-cup muffin pan with nonstick spray.
Using a stand mixer or an electric mixer, beat oil, butter, granulated sugar, and brown sugar on medium-low speed until smooth, about 2 minutes.
Scrape down sides of bowl and beat again just to incorporate.
Add eggs, increase speed to medium, and beat until incorporated, about 1 minute (mixture might look a little curdled at this point and that’s okay).
Add baking powder, baking soda, salt, and vanilla and beat until combined and creamy.
Add flour in 3 additions, alternating with sour cream in 2 additions, beating on low speed after each addition until just combined. When last batch of flour is nearly incorporated, mix in any remaining dry bits by hand.
Scoop scant 2 tablespoons of batter into each muffin cup. (I used a cookie scoop.)
Using a damp finger, flatten each into a mostly even layer with a slight dip in the center.
Add 2 scant teaspoons jam to each center. (I used a 1/2 tablespoon cookie scoop.)
Divide remaining batter evenly among cups (about 2 tablespoons each). Take care to seal in jam as much as possible.
Using a damp finger, gently flatten surface.
Bake muffins until golden brown, 15 minutes on convection or up to 17–19 minutes in a standard oven.
Transfer to a wire rack and let cool 10 minutes in pan.
While the muffins are cooling, melt butter in the microwave in a glass dish or in a small saucepan over medium heat; set aside.
Finely grind strawberries in spice mill or with mortar and pestle. Transfer strawberry powder to a small bowl and mix in sugar and a pinch of salt. Transfer a small portion to a shallow bowl.
Gently remove muffins from pan; place on wire rack and set inside a rimmed baking sheet.
Generously brush each muffin top with melted butter and roll in strawberry sugar to coat, working over bowl to catch any excess. Repeat with remaining muffins, adding more strawberry sugar to bowl as needed.
Do ahead: Muffins can be made 3 days ahead. Store loosely covered at room temperature.
This Indian stew was fast to prepare, loaded with spices and flavor, and was absolutely fabulous. What a combination! If that wasn’t enough, it was also a hearty vegetarian dish with a little bit of heat. All my favorites.
This recipe is from Milk Street: The New Home Cooking by Christopher Kimball. It is a simplified version of a classic Goan dish. I increased the amount of onion and served the stew with warm naan and chopped grape tomatoes on the side as an optional garnish.
Yield: Serves 4 to 6
1 large yellow onion, diced
2 T coconut or peanut oil
4 garlic cloves, smashed
3 tsp finely grated fresh ginger, divided
2 tsp yellow or brown mustard seeds
2 tsp ground turmeric
1 tsp ground coriander
1 tsp freshly ground fennel seeds
3/4 tsp red pepper flakes
3 1/2 cups water
13.5 to 14 oz can coconut milk
1 cup split red lentils, rinsed
6 oz (about 6 cups) baby spinach, roughly chopped
juice of 1/2 to 1 lime
unsweetened coconut flakes, for garnish, optional
chopped tomatoes, for garnish, optional
In a large saucepan over medium to medium-high, combine the onion, oil, garlic, and 1 1/2 teaspoons of salt.
Cook, stirring occasionally, until the onions have softened and are just beginning to color, 7 to 9 minutes.
Stir in 2 teaspoons of the grated ginger, the mustard seed, turmeric, coriander, fennel, and red pepper flakes.
Cook, stirring frequently, until fragrant, about 1 minute.
Add the water, coconut milk, and lentils, then bring to a boil.
Reduce the heat to low, cover and cook until the lentils have broken down, about 30 to 40 minutes.
Uncover and stir in the spinach; return to a simmer.
Off the heat, add the remaining 1 teaspoon of grated ginger and the lime juice.
Season with salt to taste.
Serve, garnished with coconut flakes and chopped tomatoes, as desired.
Okay! Enough about birthday celebrations. I have to get back to my soup posts. 😉
I love the flavor of coconut milk and Thai cuisine in general. This dish is a wonderful adaptation of Thai flavors in the form of a soup. The coconut milk base gave it subtle richness which balanced nicely with the lime juice, fresh herbs, and hot sauce.
This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. Fabulous!
Yield: about 8 cups
1 T coconut oil
1 1/2 cups chopped onions (I used 1 large yellow onion)
1 fresh hot pepper, minced and seeded for a milder “hot” or 1/4 tsp cayenne pepper
1 red bell pepper, chopped
1/2 tsp coarse salt, plus more as needed
2 T peeled and grated fresh ginger
1 pound potatoes, diced (I used teeny tiny white potatoes from Trader Joe’s)
3 cups vegetable or chicken stock
3 1/2 cups fresh or frozen corn kernels (16 oz (1 pound) bag frozen organic yellow corn)
1 14-oz can unsweetened coconut milk
2 T fresh lime juice, from 1/2 of one lime
3 T fresh basil, chiffonade (Thai basil is bets, but Italian basil is fine too.)
hot pepper sauce or Chinese chili paste, optional
chopped fresh basil, cilantro, and/or mint, for garnish, optional
Warm the oil in a soup pot on medium heat. (I used an enameled cast iron Dutch oven.)
Add the onions and hot pepper/cayenne and cook for a couple of minutes.
Add the bell peppers and salt and cook, stirring often, until the vegetable soften, about 6 minutes.
Add the ginger, potatoes, and stock. Cover and bring to a boil.
Reduce the heat and simmer until the potatoes are almost tender, about 5 minutes.
Add the corn, coconut milk, lime juice, and basil and remove from the heat.
Using a slotted spoon, remove 2-3 cups of the strained vegetables from the pot.
Using a blender or an immersion blender, puree the remaining ingredients, about half of the soup.
Stir the whole vegetables back into the pot.
Season with salt to taste, and, if you want it spicier, add some hot pepper sauce or Chinese chili paste.
Garnish with lime, fresh basil, cilantro, and/or mint, if desired.
I am proud to say that I use every edible morsel in my CSA share… or so I thought. I have never eaten my radish greens! This was a shocking realization for me- and upsetting now to know that I have been missing out on these delightful greens. Because I am the only radish fan in the house, I prepared this dish just for me! I ate it for dinner with a glass of wine- and enjoyed every bite. This dish was adapted from Food and Wine, contributed by Gerard Craft. I used coconut oil instead of olive oil. Nice.
8 radishes with greens attached
1 tablespoons extra-virgin olive oil or coconut oil
coarse salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
Preheat the oven to 500° (on convection roast). Trim the radishes and wash the greens; pat dry.
In an ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve immediately.
I love Thai curries. My go-to Thai takeout dish is ALWAYS red curry- so this was a nice change of pace. 🙂 This dish is a super-quick cook made with store-bought curry paste.
I adapted this Everyday Food recipe by using a combination of chicken meat, adding shallots, green peppers, and coconut oil, and by serving it over brown rice. It was a wonderful end-of-summer dish as it made use of my grill, garden basil, and CSA green beans and bell pepper, while also being the warm and filling meal perfect for a cool evening. Healthy, flavorful, and delicious!
1 skinless, boneless chicken breast and 5 skinless, boneless chicken thighs
1 can (14.5 ounces) coconut milk (I used light coconut milk)
1 cup torn fresh basil leaves
2 tablespoons fresh lime juice (from 1 lime)
coarse salt and freshly ground black pepper
Season the chicken meat with salt and pepper. Grill or broil the meat to cook. Cut into 1-inch pieces, set aside.
Cook rice according to package instructions. (I cook 1 cup of rice in 2 cups of chicken stock for 30-40 minutes.)
Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken stock until smooth (reserve remaining stock). Set aside.
Heat coconut oil in a large skillet over medium. Add onion and shallot; cook, tossing frequently, until they begin to soften, then add the green beans and bell pepper. Continue to cook until vegetables begin to soften as well, about 5 to 7 minutes.
Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes.
Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
Add basil and lime juice. Season with salt, and stir to combine; serve over rice.
This is the best cabbage dish I have ever made or eaten. It was quick, flavorful, and delicious. Everyone loved it! We ate it over brown basmati rice. This recipe was adapted from the New York Times article “Slawless,” contributed by Mark Bittman. I am looking forward to my next CSA cabbage to try some of the other ideas in the article. (Although it will be difficult not to just repeat this one….)
1 small head of green cabbage or Napa cabbage, sliced crosswise into 1 to 2-inch thick ribbons
5 boneless, skinless chicken thighs, cut into bite-sized pieces
1 onion, chopped
1 T minced garlic (I used 5 cloves)
1 T minced ginger
1 T minced (seeded) jalapeño
1-2 T coconut oil
1 T sweet curry powder
15-oz can light coconut milk
coarse salt and freshly ground black pepper
cilantro & lime, for garnish
brown basmati rice, for serving
Saute the chicken thighs, onion, garlic, ginger and jalapeño in the coconut oil until browned.
Add the cabbage leaves, curry powder, salt and pepper. Cover and cook until the cabbage wilts.
After the cabbage has wilted, add the coconut milk. Simmer until the cabbage is tender and the sauce thickens.
Adjust seasoning. Serve over rice. Garnish with cilantro and lime, if desired.